iChef ET vs Curd

iChef ET-736 by Maverick delivers a great roasting or grilling experience. The thermometer tracks the internal temperature of the food cooking in your oven or on the grill. It then transmits the temperatures over WIFI using your home router or through the internet using the cloud to your iOS device where the iChef app is running. The iChef app monitors your food’s cooking progress and alerts you when your food is done. You set a temperature for your food. You can select from preset temperatures for all types of meats calibrated for doneness or use your own. While the food is cooking, the app calculates the estimated cooking time. Once complete, the app alerts you. Because iChef communicates over WIFI and the cloud, you can get reliably get notified nearly anywhere. Overall, iChef delivers a complete cooking experience. Using it will make your cooking more precise and help you create even more delicious meals! Note: This app requires the Maverick model ET-736 Wifi iChef Roasting Thermometer, available on Amazon.

Every number a home cheesemaker has to get right — in one offline app, with every formula traced to a named source. Curd does the math that stands between you and a ruined batch, then carries the batch into the cave with a flip-and-wax aging log. No subscription. No account. No internet required. THE CALCULATORS • Yield — enter your milk volume and cheese style, get the cheese weight to expect. Hard cheeses use the Van Slyke formula (fat + casein + moisture) when you know your milk; everyone else gets style-typical yields (cheddar, gouda, brie, mozzarella, chèvre and more). • Rennet — milk volume and rennet form (liquid single or double strength, tablet, or IMCU rating) → exact drops, milliliters, or tablet fraction, with the standard dilution note. • Culture — scale a direct-set (DVI) packet rated for any number of gallons down to your pot, mesophilic or thermophilic. • Calcium chloride — the fix for store-bought milk that won't set: the right dose per gallon, and the warning never to use it for mozzarella. • Brine — target salinity in percent or salometer degrees → salt weight and water, anchored to the 26.4%-salt saturated-brine reference. • Mozzarella acid — citric acid per gallon to hit the pH 5.2 stretch window for 30-minute mozzarella. THE AGING LOG Log a make — style, milk volume (carried straight from the yield calc), and date — and Curd computes the ready-by date and the target temperature and humidity band for that style. A per-style flip / turn / wax / wash schedule with optional reminders means you never forget to turn the gouda. A glanceable cave view shows what's aging and when each wheel is ready. EVERY NUMBER HAS A SOURCE Curd doesn't invent values. Yield, dosing, brine, and aging numbers are drawn from Gianaclis Caldwell (Mastering Basic & Artisan Cheesemaking), Ricki Carroll (Home Cheese Making), the Van Slyke yield formula, and the Cheese Science Toolkit — each cited in the app. BUILT RIGHT • Works fully offline — your kitchen, your data, no cloud. • Metric and US units throughout (liters/gallons, grams/ounces, °C/°F, % and °SAL). • Dark theme, full Dynamic Type, and VoiceOver labels on every result. • Universal — iPhone and iPad. Curd is a reference tool for home cheesemakers. It shows published formulas and your own inputs; it is not a substitute for your own judgment, a calibrated thermometer, or food-safety guidance from your local authority.