Foam-Tape

Special 3M Hi-temp closed-cell foam tape with an adhesive tape on one side is used by sticking the tape to a dry vacuum packed boiliable bag. A temperature probe can then be carefully inserted into the product at it 's thickest point. the special foam tape allows the bag to keep it's vacuum once the temperature probe has been inserted. Then the whole package along with the temperature probe is placed in the water bath. this allows you to monitor the cooking process. Once you have monitored the process a few times then you can make notes on how long it takes to reach temperature for certain cuts and thicknesses of meats. You could then add additional minutes for a margin of safety.Closed-cell foam tape for use with Hypodermic temperature probe, 3/4 in W x 3 ft L #300-632

Set Includes

• (1) 3/4 in W x 3 ft roll of 3M Hi-Temp closed-cell adhesive foam tape.

How to use temp probe with foam-tape

1. Vacuum sealing the product in the bag.
2. Make sure bag is dry
3. Cut off a 1 to 1 1/2" piece of the closed-cell foam tape.
4. Remove the paper covering the adhesive on the tape.
5. Stick it to the outside of the bag over the thickest part of the product.
6. carefully insert the probe through the tape at an angle into the thickest part of the meat.
7. The closed-cell nature of the foam will prevent the bag from leaking vacuum.
8. place the bag and the probe into the thermal water bath.

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Sous Vide Technique Videos that show this product in use:

Beef Tenderloin sous vide I really like this video because of the care the chef takes during the preparation.  He also shows the use of a temperature  probe and foam tape to monitor the cooking process.  When it comes to the prep and cooking of the vegetables it will make your mouth water.  It looks like he is cooking the vegetables in a steam oven but you could use the same prep package techniques and cook them at 185F in a thermal circulator or water oven. Beef, Vegetables

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