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Cooking At Home & Shopping => Cooking at Home or with friends => Topic started by: Jmolinari on February 22, 2010, 03:02:23 PM

Title: Sous vide cooker at home
Post by: Jmolinari on February 22, 2010, 03:02:23 PM
This is brilliant:
http://seattlefoodgeek.com/2010/02/diy-sous-vide-heating-immersion-circulator-for-about-75/
Title: Re: Sous vide cooker at home
Post by: Mike GadgetGeek Stock on February 22, 2010, 03:49:17 PM
This is brilliant:
http://seattlefoodgeek.com/2010/02/diy-sous-vide-heating-immersion-circulator-for-about-75/ 


terrific idea....and plans, and everything...  but..........................

Since I'm not too clever in that way...   How much would you charge for putting one together?

...
Title: Re: Sous vide cooker at home
Post by: Jmolinari on February 22, 2010, 03:56:44 PM
Me? No thanks. I already don't have time for my own stuff. Let alone stuff on the side:)
Title: Re: Sous vide cooker at home
Post by: Mike GadgetGeek Stock on February 22, 2010, 04:04:11 PM
Me? No thanks. I already don't have time for my own stuff. Let alone stuff on the side:)


Drat !

Oh well....    :P

.
Title: Re: Sous vide cooker at home
Post by: Loundry on February 28, 2010, 11:11:59 AM
Title: Re: Sous vide cooker at home
Post by: Jmolinari on February 28, 2010, 12:29:31 PM
yeah, that's one thing he mentions he needs to fix..
Title: Re: Sous vide cooker at home
Post by: HaagenDazs on February 28, 2010, 04:50:49 PM
Doesn't it have to be plugged in to burn out?  Seems like a simple solution to me. Don't plug it in until you're ready.
Title: Re: Sous vide cooker at home
Post by: Jmolinari on March 19, 2010, 08:34:44 AM
Another nice home built water bath:

http://forums.egullet.org/index.php?/topic/116617-sous-vide-recipes-techniques-equipment/page__st__3420__p__1735201&#entry1735201

http://www.flickr.com/photos/31152737@N02/
Title: Re: Sous vide cooker at home
Post by: Loundry on April 19, 2010, 09:02:52 PM
It's a brilliant solution as long as the primary need is "it must be cheap, period."  Because of this, it has what I consider to be a very serious usability flaw:

Leave it to the brilliant J. Kenji Lopez-Alt to come up with a fine piece of pure redneck engineering.

Sous vide in a beer cooler.

Skeptical?  Read on.

http://www.seriouseats.com/2010/04/cook-your-meat-in-a-beer-cooler-the-worlds-best-sous-vide-hack.html

I'm so going to try this!
Title: Re: Sous vide cooker at home
Post by: Jmolinari on April 20, 2010, 06:45:36 AM
That would work for short cook times at best, but it is great for steaks and chicken and fish.
Title: Re: Sous vide cooker at home
Post by: jimmy on April 20, 2010, 01:46:05 PM
Me and another guy in ATL built the seattle food geek sous vide cookers.

Re burning out the coils - yeah, there's a danger of hitting the red button, but that's only if you leave the device plugged in.

I am horrible with handy work, so it was a huge pain the butt. I would have paid $100 over the $80 in parts for someone else to do it.

Seattle food geek is going to start building/selling them soon.
Title: Re: Sous vide cooker at home
Post by: Loundry on April 20, 2010, 09:12:45 PM
That would work for short cook times at best, but it is great for steaks and chicken and fish.

Yes: Ribeye and strip steak along with chicken breast seem to be the very best candidates for this kind of application.  Then again, I would eat the steak raw if it weren't for all that unrendered fat.  Did you see Lopez-Alt's investigation about how often to flip a hamburger?
Title: Re: Sous vide cooker at home
Post by: Jmolinari on April 21, 2010, 04:57:00 AM
yup. i love the food lab articles
Title: Re: Sous vide cooker at home
Post by: LizR on February 04, 2012, 02:46:14 PM
So, DH bought me one for Christmas, but it was really for him!  ;)

Anyway, I tried to politely suggest we return it but he has been playing with it, so I guess it will continue to take up a lot of counter space for the forseeable future and then be put somewhere where it can begin collecting dust. In the meantime, I've been suprisingly really disappointed in the results overall. He did make a terrific brisket, but the other items (steak, chicken breast, lamb chops) all had sort of weird textures and it was hard to sear them afterward and not overcook. Searing before helps, but everything gets kind of wet in the bag, so there is no textural contrast. Are we doing something wrong?

Oh, and Kenji's soft cooked eggs were pretty much a freakish disaster. Mushy and slimy and ugly. He tried again a few times and even at higher temps and longer times they were still really unappealing, at least to me. Certainly not a substitute for poaching.
Title: Re: Sous vide cooker at home
Post by: Jmolinari on February 04, 2012, 04:13:57 PM
Hrm...curious.
What temp and for how long are you cooking your steaks, and what kind of steaks are they?
Title: Re: Sous vide cooker at home
Post by: jimmy on February 04, 2012, 06:58:01 PM
What about the eggs too? I've been cooking them at 64C for an hour and love them at that temp.
Title: Re: Sous vide cooker at home
Post by: Mike GadgetGeek Stock on February 04, 2012, 09:36:21 PM
What about the eggs too? I've been cooking them at 64C for an hour and love them at that temp.

My dear wife and I do NOT like eggs cooked the same way.  We can get over other hurdles but eggs ain't one of 'em.

.....
Title: Re: Sous vide cooker at home
Post by: LizR on February 05, 2012, 04:58:09 PM
I'll have Chris post details.
Title: Re: Sous vide cooker at home
Post by: LizR on March 15, 2012, 08:34:26 AM
Sorry - I've mentioned posting the details a couple of times to Chris and he is just really busy with work. FWIW, they were just supermarket ribeyes.

So... he made Kenji's deep fried sous vide pork belly porchetta last night and I will say that it was awesome. Really good. And not really that much work, considering. This recipe was what inspired getting the cooker in the first place:

http://www.seriouseats.com/recipes/2011/12/the-food-lab-deep-fried-sous-vide-36-hour-all-belly-porchetta.html