sous vide cooking? - Page 3

markcurling · 03-31-2011, 11:14 AM

I can't find the link I normally use, but this book is a great source of information:

http://www.saberdosabor.com.br/sous-vide.pdf

**the_bird** · 03-31-2011, 11:53 AM

I swear that I read of someone (pretty sure it was Walker-san) who used their e-brewing system for some sous vide cooking, successfully. If you can keep your HLT within a degree or two of a specific target temp in that 145° - 155° range, isn't that *exactly* what you need in a sous vide cookier? Every time I see someone do that on Top Chef, I'm thinking that there are hundreds of guys around here would could build a kick-ass system.

Cripes, a lot of folks already have the vacuum sealers for their hops, too!

markcurling · 03-31-2011, 12:07 PM

On TV I saw Heston wire up an entire hot tub to a heater/PID and sous vide cook an entire pig! Awesome!

molsonG · 04-03-2011, 05:58 PM

Quote:

Originally Posted by markcurling

Results are mixed, some foods don't benefit much, some dishes come out absolutely phenomenal! It's fantastic for experimenting if you're interested in food/cooking/science/DIY, which pretty much sums up the average person on this forum!

how does steak come out? i heard it only needs about an hour in 135F water.

what are other dishes that really come out phemomenal?

Ghostly · 04-07-2011, 01:51 PM

The cooler mash tun is perfect for sous vide, and doesn't require additional circulation. Pretty easy to follow post by J. Kenji Lopez-Alt of Serious Eats here. I haven't tried this yet, but would like to.

bonsai4tim · 05-07-2011, 02:36 PM

Just did some ribs, will let you know how they turn out. They were in my eKeggle at 170F for 14 hours.

There is a sous vide forum here http://forums.egullet.org/index.php?/forum/3-cooking/ with a good index, and many recommendations for time/temp.

PID controlled mash tun's are basically the same thing as a sous vide cooker.

Make sure to read the issues with time/temp regarding bacterial safety. The cooking part is really easy, but there are some serious safety issues to worry about.

**bovineblitz** · 09-07-2011, 02:16 AM

I just rigged up a sous-vide setup using a slow cooker and I would like to get the water moving in there. One idea I had was to take a computer fan, put rubber feet on it and center it over the vent hole, and attach some sort of dowel that would extend into the water and stir. I would prefer it to be plastic or wood so as not to damage anything, and for getting it in and out it would also have to be removeable from the computer fan.

I've been racking my brain for a couple days and can't really think of materials that would work for that. Any ideas?

simtel20 · 09-07-2011, 02:56 AM

Quote:

Originally Posted by Revvy

So what's needed in doing DIY sous vide? I've been fascinated by it, but never really thought it could easily be done in the home.

I'm a vegetarian, so I'm not interested in this particular recipe, but this link for cooking salmon sous-vide at home (no temp regulation required) made the rounds a month or two ago: http://www.chow.com/food-news/86045/how-to-cook-salmon-sous-vide-in-your-kitchen-sink/

The sauce is a lot harder than the cooking method for this case.

Disclaimer: you probably want to have some really fresh and clean salmon if you're doing this, since 50 degrees celcius for 15 minutes won't kill anything.

**ChuckO** · 09-07-2011, 02:15 PM

Quote:

Originally Posted by bovineblitz

I just rigged up a sous-vide setup using a slow cooker and I would like to get the water moving in there. One idea I had was to take a computer fan, put rubber feet on it and center it over the vent hole, and attach some sort of dowel that would extend into the water and stir. I would prefer it to be plastic or wood so as not to damage anything, and for getting it in and out it would also have to be removeable from the computer fan.

I've been racking my brain for a couple days and can't really think of materials that would work for that. Any ideas?

Put a weight on one fan blade and then place it and the slow cooker on a baking sheet set on a piece of foam rubber. The imbalance will vibrate everything enough to circulate the water without contact.

markcurling · 09-07-2011, 02:24 PM

Quote:

Originally Posted by bovineblitz

I just rigged up a sous-vide setup using a slow cooker and I would like to get the water moving in there. One idea I had was to take a computer fan, put rubber feet on it and center it over the vent hole, and attach some sort of dowel that would extend into the water and stir. I would prefer it to be plastic or wood so as not to damage anything, and for getting it in and out it would also have to be removeable from the computer fan.

I've been racking my brain for a couple days and can't really think of materials that would work for that. Any ideas?

I use one of these with the filter removed:

http://www.ebay.co.uk/itm/Fish-Tank-Aquarium-Mini-Submerse-Water-Pump-Filter-New-/380367226363?pt=UK_HomeGarden_Garden_PondsWaterFea tures_UK&hash=item588fa745fb#ht_3149wt_1061

Works a treat up to 70C
Take the water up to 100C and you're into trouble though...I accidentally dropped it into my boiler where it stayed for an hour, got a bit warped so I'm on to my second one now!