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Message
It's DIY sous vide time.
Posted on 10/26/13 at 8:14 pm
Posted on 10/26/13 at 8:14 pm
Just got my heating elements, pump, SSR, and PID controller in. Still need to go buy a vacuum sealer, and a bunch of wiring shite, but for tomorrow I'm going to at least wire nut everything together to start programming the controller and give it a test run.
Planning on using terminal blocks and spade connectors for as much as I can, and powering up two outlets (one always on for the pump, one switched by the SSR for the heaters) so that I don't have to solder anything.
Anyone set up their own, by any chance? Any electrical type geniuses wanna help me out so that I don't kill myself? (I know enough to not really kill myself, but could probably still use some pointers on the cleanest way to do a few things.)
Planning on using terminal blocks and spade connectors for as much as I can, and powering up two outlets (one always on for the pump, one switched by the SSR for the heaters) so that I don't have to solder anything.
Anyone set up their own, by any chance? Any electrical type geniuses wanna help me out so that I don't kill myself? (I know enough to not really kill myself, but could probably still use some pointers on the cleanest way to do a few things.)
5
Posted on 10/27/13 at 2:04 am to Schwartz
How much did the whole shebang set you back?
Posted on 10/27/13 at 3:31 am to Degas
Tree fiddy.
Posted on 10/27/13 at 6:20 am to Schwartz
I cannot grasp the appeal of this form of cookery at all. The water is even cooler than a low and slow smoke.
Posted on 10/27/13 at 8:50 am to Degas
$60 so far.
PID controller has been programmed, and have the relay temporarily wired. Just need to go buy a fused switch and then mount everything. I think I'll add a DC side too to power the PID instead of running it on AC and mount a small fan to cool the SSR.
The crock pot is cool, but way too small for me.
PID controller has been programmed, and have the relay temporarily wired. Just need to go buy a fused switch and then mount everything. I think I'll add a DC side too to power the PID instead of running it on AC and mount a small fan to cool the SSR.
The crock pot is cool, but way too small for me.
Posted on 10/27/13 at 9:41 am to CITWTT
Flank steak cool smoke 16 hours = charcoal flavored jerky
Flank steak sous vide 135 16 hours = better than tenderloin
Flank steak sous vide 135 16 hours = better than tenderloin
Posted on 10/27/13 at 9:42 am to Schwartz
Correct me if I'm wrong (like that's ever been a problem on this board), but on that crock pot model, isn't it missing a pump to circulate the water?
Posted on 10/27/13 at 12:57 pm to andouille
quote:
Correct me if I'm wrong (like that's ever been a problem on this board), but on that crock pot model, isn't it missing a pump to circulate the water?
It works OK because the heat surrounds the crock and the crock holds heat like cast iron.
Posted on 10/27/13 at 3:12 pm to Schwartz
Doesn't it just make it where it keeps the same texture as raw but cooks it through?
Why would anyone want to eat that?
The best part about a steak is the nice sear.
Why would anyone want to eat that?
The best part about a steak is the nice sear.
Posted on 10/27/13 at 3:16 pm to IndependentGeorge
You sear it after.
Posted on 10/27/13 at 3:17 pm to IndependentGeorge
quote:
Doesn't it just make it where it keeps the same texture as raw but cooks it through?
Why would anyone want to eat that?
The best part about a steak is the nice sear.
Maybe, just maybe you sear it after it's out of the sous vide?
This post was edited on 10/27/13 at 3:18 pm
Posted on 10/27/13 at 3:44 pm to ruzil
Only time I saw a show with sous vide cooking they did not sear it.
Carry on
Carry on
Posted on 10/28/13 at 7:57 pm to Schwartz
I did some short ribs a while back:
Short Ribs
Came out wonderful! I did some ribeyes as well, but I liked those better my usual cast iron method.
Now I want to do a flank steak!
Enjoy!
Short Ribs
Came out wonderful! I did some ribeyes as well, but I liked those better my usual cast iron method.
Now I want to do a flank steak!
Enjoy!
Posted on 10/28/13 at 8:42 pm to IndependentGeorge
quote:
Only time I saw a show with sous vide cooking they did not sear it.
Wow, that sounds weird. How exactly was it prepared?
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