Author Topic: Sous vide cooker at home  (Read 6301 times)

Offline Jmolinari

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Offline Mike GadgetGeek Stock

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Re: Sous vide cooker at home
« Reply #1 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?

...
Finding offense where none is intended is a form of selfishness.

When facts change, I change my mind.  What do you do?

It's a poor craftsman that blames his tools.

Offline Jmolinari

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Re: Sous vide cooker at home
« Reply #2 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:)

Offline Mike GadgetGeek Stock

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Re: Sous vide cooker at home
« Reply #3 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

.
Finding offense where none is intended is a form of selfishness.

When facts change, I change my mind.  What do you do?

It's a poor craftsman that blames his tools.

Loundry

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Re: Sous vide cooker at home
« Reply #4 on: February 28, 2010, 11:11:59 AM »

Offline Jmolinari

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Re: Sous vide cooker at home
« Reply #5 on: February 28, 2010, 12:29:31 PM »
yeah, that's one thing he mentions he needs to fix..

Offline HaagenDazs

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Re: Sous vide cooker at home
« Reply #6 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.


Loundry

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Re: Sous vide cooker at home
« Reply #8 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!

Offline Jmolinari

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Re: Sous vide cooker at home
« Reply #9 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.

Offline jimmy

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Re: Sous vide cooker at home
« Reply #10 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.

Loundry

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Re: Sous vide cooker at home
« Reply #11 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?

Offline Jmolinari

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Re: Sous vide cooker at home
« Reply #12 on: April 21, 2010, 04:57:00 AM »
yup. i love the food lab articles

Offline LizR

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Re: Sous vide cooker at home
« Reply #13 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.

Offline Jmolinari

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Re: Sous vide cooker at home
« Reply #14 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?

 

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