72 hrs at 138
- 237 Posts. Joined 2/2008
- Location: Benicia California
- Points: 15
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72 hrs at 138
Just read your post, great job. You should toss a picture of your setup over here, then I can link to the various setups folks are using on the first post.
Update from my recent Chuck Cooks
Sorry for the blurry pics
This is a stew I am making for the Boys on their Klondike this weekend It's pretty dam good, it passed the wife test and I'm sure the boys will appreciate a hot bowl of stew in below 20 weather, although by Saturday its supposed to be in the upper 30's, this may be a muddy mess.
I'll throw my setup in there and hopefully others will as well.
I have been running a home made SV rig for just over a year. It is very limited in what it can cook and how well it controls temps but it got me started for around $40 (I already had an extra crock pot). I get temp fluctuations of +/- 2 degrees which works for me. One day I will step up to an immersion circulator (or build my own using my existing controller).
Good thread! It is difficult to over cook food using this method. I once did a pork loin and it was so tender you'd have sworn that it was tenderloin. Fish also turns out perfectly cooked
I chose the Anova because it is portable enough to take with us in the RV, plus plenty stout enough to do the job for bigger parties. The other thing is that this company is the one that makes precision water baths for scientific research labs, so temperature maintenance is extremely precise.
One trick I use is to heat the water in a large metal pot on the stove which assists the unit in bringing the water to temperature. This saves quite a bit of time, but you need to stay with the stove until the water reaches temperature and then shut off the stove. The aluminum foil ensures that I have minimal water loss.
This machine is super easy to use - set the time and temperature and you're off to the races. One thing I like is that you practically cannot over cook, so if you have late guests, no problem - keep the steaks in the bath until you are ready. I've checked the water temperature using a digital instant read, and the numbers matched.
After the meat is done, I like to use the infrared sear burner on my gas grill to sear the steaks - very fast and does not overcook the meat
Cooked just the way we like it
Not sure if that would work, you would still need to circulate the water to keep even temps, if its cheap enough it may be worth a try.