by Cedaronics » Sun Oct 07, 2012 8:05 am
Hi CT
The unit has sensor on the end of the probe. This sits in the fluid. With a glass-lidded crock pot, the lead just has to sit there and is held down by the lid. It's important to position the sensor away from touching the sides or bottom of the pot. I usually stir the contents every few hours, to facilitate circulation.
Re: food temps, no, you are not talking rot. Some meats you can cook at lower temps than others. Chicken, as you might expect must be cooked at higher temps than lamb, for example, or rashers of bacon.
Minced beef must cooked at a minimum of 71°C. But food safety is not my area - there are good web resources about how to cook sous vide.
So far I have cooked chunks of beef, beef burgers and lamb. I do chicken in the slow cooker, but not sous vide.
Regards,