A good start

Being a professional chef with a fairly good grasp on the production of sous vide techniques in a busy restaurant I can say that this app is more than efficient for home use but would really love to see a few more features.

Such as ...
Being able to record and save the data log would be beneficial to completing a HACCP plan.

And if Polysciene had a hypodermic probe that could connect through a 30 pin connector on an iPad you could see the actual temp in your protein in real time instead of predicting.

I think over time this app will evolve and be essential to professional sous vide cooking. imagine if you could record all your HACCP plan data through your iPad and not have the fus with the redundant NYCDOH paper work.

Whydoihavetoputanamein about PolyScience Sous Vide Toolbox