Sous Vide App Reviews

Id expect both: Fahrenheit and Celsius when reading the entire text. But only few tables are equipped with additional Celsius temperatures. Since in Sous Vide temperature is everything, this textbook is cumbersome to read without international measures.

Actually a good tool, but in iPad 1 with the latest OS it crashes frequently

(How can I write this so I dont sound like I trash everything? I dont know.) Dont buy this app. The content is good, and useful, but the app itself is easily the slowest, kludgiest interface Ive experienced on an iPhone. Movement between pages and scrolling are delayed and jerky. Its just too frustrating to use. They really need to fix this NOW.

When I first looked at this app, I wondered "Why bother - I can use Google to look up all I need for sous-vide cooking". But my daughter convinced me to donwload it, and I am glad I did. It is really a time saver when standing in front of the cooker with chunk of meet and trying to figure out the correct temperature. The notes section is also suprisingly useful, especially for recording family preferences (i.e. exactly how does my wife like eggs cooked and what temp should I really use). And so, far it has proved to be more accurate than many of the recipes posted on the Internet. I would recommend it.

Really helpful and easy app. I would appreciate to have beef, pork and lamb scheme of cuts, because there are so many traditional and modern methods of cutting the meat (national too) and sometimes I dont understand what part of pork I have on hands which is relevant to the names in the app. OR a good relevant link will help. Thanks!

Great introduction to the world of Sous Vide. Its got a great intro as to how to get started, it shows you what youll need and even gets into the details for different kinds of meat. Does a great job demystifying what I thought was an intimidating technique.

Nice to have all the sous vide temperatures and times on hand when I need them. Easier that trying to use my laptop in the kitchen.

Makes it very easy to look up times for my cooking, nice to not have to run back and forth to my computer.

This app is very basic. You will find it to be extremely repetitive. It would be great if we could all share notes with each other. The two bucks is worth just to have the temp conversation(F>C).

I agree with the other reviews in that the ability to have a variety of recommended temperatures (especially in F) is worth the cost of the app. It can get annoying always having to go online and look up temps every time you cook with a "new" ingredient. That said, this app is pretty basic (i.e., lists temps for medium rare, medium and traditional styles). It has the fundamentals, but youre still going to have to go online for more complex recipes. To be fair, the app explicitly states it isnt a recipe repository, but it would be nice to know the temps youre seeing explicitly apply to the ingredient youre working with and not just a general temp range for the animal. It can be at times too simple. Ive e-mailed the developer about adding some sort of community function where users can share great tips/recipes, and he is very responsive so hopefully well see that in a future update. If so, this would definitely turn into a one stop shop for all your sousvide guidelines.

for those of you getting into sous vide or already enjoying it, this is a must have.

Sous vide cooking has only a few elements. The temperature of the water, the minimum time needed for the food to reach that temperature relative to the thickness of the meat. This app takes the lazy approach and gives very broad ranges of times and doesnt address the thickness issue. It is kind of a useless app because cooking a steak (for example) by any method should get to 131 if you want it medium rare. I dont need to spend $2 for this app to tell me that. A 1/2 inch steak takes a different amount of time to get to 131 than an 1 inch steak. It would be nice to know that time. In fact, since the beauty of sous vide cooking is that you cant really over cook the food, the over broad time amounts provided are completely useless. I can cook a steak for an hour or four hours - it will taste the same. However, if I got home from work and put my steak in the water bath, I would like to know if I will be eating at 7 or at 11. The farenheit and celcius numbers for each food are nice (because my sous vide temperature control device is only in celcius), but I have a unit conversion app. I would easily give this app five stars if included information about cooking time relative to thickness. Without that info, it is not very helpful.

As a first time Sous Vide cook this has been an excellent resource for me. Very good instructions!

I have to doubt the times and temps on some of these, which casts uncertainty on the rest of them. For instance, my Sous Vide Supreme Demi came with a recipe for flank steak that said 8 hours. The result was sublime. This app said "several days" for flank steak. I would look elsewhere, or at least double-check a different source.

Just downloaded this app yesterday. The very first time I added notes to a baby back ribs recipe they disappeared over night. Ill try it again but I really like that feature.

Deleted all my notes. Spoiled what might otherwise have been a useful app.

Im disappointed that the times and temperatures dont seem to reflect any of the major sources for SV cooking that I know - not Thomas Keller, nor Modernist Cuisine, nor Douglas Baldwin. For example, Keller suggests cooking apples at 185°F _for_ _puree,_ and 167°F for candied apples. This app suggests 183°F (a tiny difference in a sauce pot, but SV allows this exacting control). Theres no discussion of time as a cooking factor for eggs, which khymos.org has discussed in detail (e.g., an egg cooked at 63°C for 110 minutes has a much thicker yolk than the same temperature for 45 minutes). Theres also no discussion of using SV circulators as bain marie, e.g. for creme brûlée. There seem to be odd, inexperienced mistakes in categorizing (Ive never heard anyone call skirt steak a "tender" meat). I imagine itd be easy to include a calculator that takes into account thickness of meat - after all, in Modernist Cuisine the data fits on three charts - but no. And I have never heard of any source cooking a whole, unboned chicken sous vide. Screen space is wasted: the bottom-of-screen bar doesnt sit at the bottom, leaving unused space; categories such as "our other products" are front and center on the list, while I must scroll to see important categories like "pork" and "turkey." Woefully incomplete, both in user interface and in data.

I can never remember what temps top cook things at and this makes it a lot faster to look them up because I dont have to sift through 2 pages of google results to get an answer. I also like that it has both fahrenheit and celsius.

This is a very handy resource to have if you like to sous vide. Provides the time and temperature information you need to cook just about anything!

Very useful, like the ranges given fit times and temperatures for different foods