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$99 Sous Vide Controller....... - Page 2

post #21 of 31

I have a sous vide cooker and love it. I've cooked in it quite a bit. I did a tri-tip recently.  OMG it was amazing. Here's a couple pics of it. You're gonna like cooking with it, more importantly you're gonna like the results. I know some folks are totally against it, but hey, to each his own.

 

 

 

 

 

 

 

 

 

 

post #22 of 31
Thread Starter 
Quote:
Originally Posted by Squirrel View Post

I know some folks are totally against it..

Neanderthals!!!!! LOL


~Martin biggrin.gif
post #23 of 31

That looks remarkable and I'm all for anything that makes life easier and tasty!

post #24 of 31
Every day thousands of innocent plants are murdered by vegetarians, help end the slaughter.

Been following this one a bit, would like to experiment with sous vide. Could also use a cheap rethermalizer. Thanks for the post.
post #25 of 31
Quote:
Originally Posted by Ironhorse07 View Post

Every day thousands of innocent plants are murdered by vegetarians, help end the slaughter.

Been following this one a bit, would like to experiment with sous vide. Could also use a cheap rethermalizer. Thanks for the post.

I do not think so....  temperature control is not good enough... Sous vide "generally" operated at or near 140 deg F..... Probably plus or minus 1/2 deg with rapid response is required....  water circulation is very important also...   I'm no expert but I have read up on it... Thought about doing it also...  Some say a crock pot with bottom heat will work... Bottom heat is necessary for convection currents to mix the water and keep it uniform...  Dave

post #26 of 31
Quote:
Originally Posted by DaveOmak View Post

I do not think so....  temperature control is not good enough... Sous vide "generally" operated at or near 140 deg F..... Probably plus or minus 1/2 deg with rapid response is required....  water circulation is very important also...   I'm no expert but I have read up on it... Thought about doing it also...  Some say a crock pot with bottom heat will work... Bottom heat is necessary for convection currents to mix the water and keep it uniform...  Dave

I was thinking if I had a sous vide setup I could also bump the temp up and use it for a tabletop rethermalizer.
post #27 of 31

I think that would work very well....  Make sure the controller gets to the temp you need.... A circulating pump or "outboard motor" type set up would be killer for the rethermalizer....  

post #28 of 31
Thread Starter 
Excellent article written by Douglas Baldwin in the International Journal of Gastronomy and Food Science:

http://www.sciencedirect.com/science/article/pii/S1878450X11000035


~Martin
post #29 of 31
Thread Starter 
Anova no has an immersion circulator for just $199.00



A video review I found on youtube......


~Martin
post #30 of 31

I just got a dorkfood dsv, was tempted to DIY but with two young kids I didn't have the time. First run in a slowcooker (crock pot) it maintained the temp well, and was within 1 degree or bang-on the reading from the termapen. My slowcooker wasn't very powerfull, so I picked up a 1500w hotplate which got a pot of water up to temp much faster.

 

I read a tip to keep the pot slightly off center of the burner which make a natural convective current due to a cold spot.

 

I like the potential portability of the system and that it's not a multi-tasker. Meaning I can use the hotplate/stockpot for whatever I want, then attach the controller for precise temp controlled sous-vide.

 

 

post #31 of 31

I am going to try to build one when all my parts get here too.  Have a PID, a electric water heater element,and a thermocouple so far.  I am still waiting for the SSR to show up yet.  The plan is to mount the electronics in a plastic toolbox and get some stainless sheet metal to mount the element, TC and a motor to try to circulate the water with (Maybe a shaft with a propeller or something)  I want to make it so I can clamp it to any size cooler depending on what I am going to use it to do.  Maybe a bigger cooler for finishing salamis in, or smaller one for say hot dogs etc.   But we will see how it all comes out when I get all the stuff and get at it! 

 

Mark

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