sketchy.

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.

filibabba about Sous Vide