any of you check out sous vide cooking at home

[Flyn]

fwiw. that isn't going to aerate the water, or heat it. you still need some sort of heating element.

i looked into diy solutions.

then i decided i'd rather just buy one that works and not ruin expensive pieces of meat potentially trying to become an engineer.

LOL! I just love to build shit.

 

[crooks]

Do it yourself crock pot or fish tank sous vide for cheap.

220 110VAC Mini Digital Temperature Controller Thermostat Aquarium DIY Sous Vide | eBay

How many watts of heaters can this handle? If you buy the good stuff your right around what kj has in his.
Ranco controller $75
1 or 2 500watt heating element $30-50
Small air pump $20

 

[Yaj Yak]

LOL! I just love to build shit.

do it. i want to be able to sous vide a 13 lb pork shoudler i decided.

How many watts of heaters can this handle? If you buy the good stuff your right around what kj has in his.
Ranco controller $75
1 or 2 500watt heating element $30-50
Small air pump $20

 

[Turk]

OK, has anybody tried this yet? I'm really intrigued, but I don't want to be the TCG guinea pig.... I have a habit of overcooking burgers on the grille due to fear of eating raw hamburger meat, I'd love to try burgers with this method.

 

[Yaj Yak]

OK, has anybody tried this yet? I'm really intrigued, but I don't want to be the TCG guinea pig.... I have a habit of overcooking burgers on the grille due to fear of eating raw hamburger meat, I'd love to try burgers with this method.

dude brah

http://www.thechicagogarage.com/for...st-sous-vide-cooking-extravaganza-inside.html

 

[SirMarco]

I think I am going to do this, this weekend. I wanted to this past weekend, but there was to much going on.
[MENTION=239]Turk[/MENTION], just put the burgers in the oven and bake them. It will be quicker and should have similar results.

 

[Turk]

You need to change the title of that thread. I thought it was about somebody cooking while sitting in a bath tub.

 

[Yaj Yak]

You need to change the title of that thread. I thought it was about somebody cooking while sitting in a bath tub.

and that didn't peak your interest at all?

 

[RICH17]

 

[Yaj Yak]

some insight on cooking chicken sous vide...

Sous-Vide 101: Low-Temperature Chicken | Serious Eats

peculiar. everything says 140* instead of 165... it explains it because of the length of time cooking...

Sous Vide Chicken Teriyaki - No Recipes

Since most conventional ovens don’t go below 175 degrees F, we usually cook chicken by blasting it with heat in the hopes that we can stop the cooking just as the inside reaches 165 degrees F. The problem with this approach is that by the time the center of the meat hits a temperature of 165 F, the rest of the meat has blown past that number, resulting in the core temperature rising further due to the residual heat. That’s why most recipes will have you pull the chicken out of the oven after it reaches 160 degrees F, which factors in about 5 degrees of additional cooking from the carry over cooking.
If you’re confused, I don’t blame you, cooking chicken breast in a traditional oven is a bit like going duck hunting with a slingshot. Put simply, chicken breasts aren’t well suited to being cooked via traditional methods. So how should we be cooking chicken breasts?
Well, let’s first take a look at the reasons behind the recommended internal temperature of 165 F for chicken. According to the USDA, salmonella is killed almost instantly in chicken at temperatures above 162 F. By setting the guideline at 165 F, they’re giving a conservative number that’s easy to remember and accounts for variables such as the fat content of the meat and inaccuracies of thermometers. Like most things in nature though, killing pathogens isn’t so black and white.
Killing pathogens isn’t just about temperature, it’s also a function of time. For instance at temperatures above 162 degrees F, Salmonella is destroyed in under 10 seconds, at 150 degrees F it takes 2.7 minutes and at 136 degrees F it tastes 63.3 minutes. So in theory you could cook chicken to 136 degrees (which is the equivalent to a medium rare steak) and provided you held it there for long enough, it would be just as safe to eat as an overcooked piece of chicken registering 180 degrees F.
But with traditional cooking methods, holding chicken at a low temperature for such a long time would have been next to impossible, and certainly out of the reach of most home cooks. This is where cooking sous vide really shines. It’s a technique that allows you to cook food in a waterbath that’s held at a constant temperature. This allows you to cook difficult foods such as chicken breast safely and predictably, which is why the technique has become so popular in restaurants kitchens.


Read more: Sous Vide Chicken Teriyaki - No Recipes
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[Spivitz]

Bone in chicken breast a la sous.... It's exciting

 

[OffshoreDrilling]

I bought some parts to make a DIY sous vide crockpot controller today. $43.58 total. I'll make a build thread when everything shows up

 

[Yaj Yak]

which crockpot do you have?

 

[OffshoreDrilling]

this one. you have to use one that has simple on/off controls. Essentially just building an outlet controlled by a relay that the crock pot plugs into, and is controlled by temperature.

you could plug in some other sort of heater and use another vessel to cook in. I just happen to have a crock pot so that takes some more money out of the equation.

 

[Yaj Yak]

yeah i don't have that style crock pot so that way wouldn't have worked for me.

 

[Bigturbonotch]

I was going to build my own like the ones mentioned in this thread buty pulled the trigger on the anova one with lcd touch screen. I used it once to make pork roast, which usually turns out dry and using the sous it turned out perfect. Have never had a roast like that. Used just some garlic salt, lawrys seasoning, salt, pepper and a littel butter. Nothing special at all. Instead of searing the meat on a pan im going to by the searzall torch attachment. Going to make pork tenderloin tonight.

 

[Yaj Yak]

im interested to know how you like that searzalllll

 

[ldyzluvdis06]

I bought some parts to make a DIY sous vide crockpot controller today. $43.58 total. I'll make a build thread when everything shows up

that's what i did. my initial crock pot didn't work, but i bought a new one for $20. so with the price of the crockpot i have $47 in my cooker...and OMFG, food is amazing. i think my favorite is pork chops to far. granted, steak and chicken are delicious, but i normally eat a ton of porkchops and they are so damn tender and juicy!!

http://www.instructables.com/id/Sous-vide-cooker-for-less-than-40/all/

 

[OffshoreDrilling]

Made mine yesterday.

 

[Yaj Yak]

 

[OffshoreDrilling]

the fucking controller had a bad relay on the heating circuit fresh out of the box. I had to get into the case and desolder the one from the cooling circuit and replace it. Works wonderfully though.

 

[OffshoreDrilling]

I was using my dremel in the shower, I've got nowhere else to make a mess of flying plastic.

squared off the holes with a file

 

[RICH17]

Looks good guys

 

[PJx5x]

$25 controller and an ancient crock pot just made the best steak I've ever cooked. VERY pleased with this setup!

 

[Stink Star]

Dammit! Looks like I get my cooker and the butane today, but my mega fuck torch hasn't even shipped yet