Delta-T meets the Tri-Tip (sous-vide)
Click to Enlarge I've been fiddling around with Sous-Vide since about 2006 but only got serious in 2008-2009. Processing proteins using Sous-Vide with Delta-T is relatively new, although discussed in the Modern-Cusine books published in 2011. I am very familiar with this method, but I only started playing around with this process after purchasing a ThermaQ® Blue Thermocouple, Needle Probe (Diameter is .04"), and their Foam Tape about 2-Years ago. I'll admit since purchasing the HydroPro-Plus, I use probes with 90% of all my cooks. The advantage of the HDP-Plus is the built-in function with NO-Blue tooth. Yea, blue tooth is fantastic, but having to set it up with Thermaworks to your phone and worrying about losing a connection is a constant concern. If you lose your link, you lose DATA. I've lost a few logs this way, not to mention your phone has to be within 30-feet. Why use Probes? I love being precise, and when you can flawlessly cook a protein with the least amount