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Mastrad Meat It Smart Cooking Probe
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Mastrad Meat It Smart Cooking Probe
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19 requests
Product Description
Monitor your favorite meats remotely as they cook with the Mastrad Meat It smart cooking probe. With Meat It, you can control the internal temperature, cooking speed, and heat strength—not to mention you can get alerts if your meat is overcooking or burning Read More
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keyboard_arrow_downcleverhandle
10
Apr 23, 2019
I found a competing product that others are using in sous vide by wrapping the exposed end of the probe in shrink wrap during the cook. The MEATER (https://meater.com/)probe also provides options for extended range, wifi connection, Alexa skill... I would like an answer on whether the Mastrad Meat-it is waterproof before I decide which to purchase.
(Edited)
K.T.N
1264
Apr 23, 2019
Serious question: can the probe be used inside a pressure cooker?
Second question: description talks about pre-programmed temperature settings. Does that mean we're stuck with USDA recommended settings for beef, pork, chicken, etc?
Those USDA temperature recommendations are geared to food safety and will often render your meat "Well Done".
If we're stuck with settings like that, then this device is useless to me.
cleverhandle
10
Aug 7, 2019
Eh, I've been called worse. Does Kenji suggest thermometers are unnecessary for sous vide? Does Myhrvold and Modernist Cuisine? No, they show situations where it might be necessary and provide instructions on how to do it with commonly available tools (foam squares and wired probe thermometers). Kenji wrote about using temp probes to develop recipes for Wursthall! Recipes are starting points, not gospel.
"Bland AND gamey?" That would be quite an accomplishment. Maybe you don't understand your recipes as well as you think. Want to get a crust on a sous vide pork roast? Sous vide until the roast comes to say, 155, and immediately move from the bath to a low oven. Roast until past the stall temp or 190F, saucing every hour. Now you've made pulled pork in 5-6 hours with a crust instead of 13 hours. Does that seem like a situation where a thermometer might be useful?
I realize this isn't a typical application. I asked a question to see if it suits my needs. Massdrop or Mastrad haven't responded so I assume the answer is "no". I have applications beyond pork shoulder. KTN and bpchristensen had follow up questions to understand better. Gramblor comes in trumpeting your ignorance. You've posted 2 comments on this site, total, both about how you don't like how I want to use a thermometer. How about you cook your way and I cook mine?
(Edited)
Gramblor
83
Aug 7, 2019
cleverhandleLook, maybe you know something I don't about using probe thermometers with sous vide cooking. A quick search revealed they do in fact sell these things. However, your suggestion to remove the pork from the bath at 155 to let finish in the oven/smoker sounds like a good way to make the sous vide process redundant, and possibly lead to overcooking. I'd argue a better method is to cook the pork to completion in the bath, refrigerate it overnight, then generate the crust in an oven/smoker the next day. Because the meat is cooked, the crust should form in the time it takes to reheat the insides.
Good luck in all your future cooking endeavors.
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