How many of you use an air pump with a crock pot sized sous vide?
mrmcdowe said:How many of you use an air pump with a crock pot sized sous vide?
How many of you use an air pump with a crock pot sized sous vide?
By cooking it at 135°F for two hours, much of the fat under the skin begins to soften and render out while the proteins in it begin to set, making it easier to crisp without shrinking on the stovetop just before serving.
Here is my ghetto sous vide. It's a crock pot which is controlled by my fermentation temp. controller and the fountain pump that I used for recirculating ice water in the summer is recirculating the water in the pot. This was just a test run to see if I wanted to build a more permanent solution. F'ing delicious!
pabloj13 said:This is what I want to do. I have a crock pot, but it is programmable, so if the power shuts off it never comes back on until you reprogram it. I need to just go to Salvation Army and pick up one like this for $4.
Sometimes simple is better!
Lots of guys try using fancy space heaters to heat their ferm chambers... only to find out the little 10 dollar job at wally-world actually do the job best. For the exact same reason. Just a manual on-off switch.
Does anybody use their Brutus 10 or recirc setup for sous-vide? Was thinking of trying it on my B-10 but the temp does fluctuate a few degrees.
Huaco said:I bet it would hold close enough to do the job. Try it out and see if it works. It's not like you are losing any major investment by just trying it. After all... you still get to eat a steak in the end! lol...
I bet it would hold close enough to do the job. Try it out and see if it works. It's not like you are losing any major investment by just trying it. After all... you still get to eat a steak in the end! lol...
J Kenzie Lopez-Alt at foodlab has done a lot of interesting experiments with sous-vide in terms of searing first vs searing after, using fats in the pouches to flavor transfer herbs, use of aromatics, etc. This article I linked is his primer on steaks, but search his blog for sous vide and you'll find he's done a lot of interesting things.
I've got a pork loin I'm going to do sous vide tomorrow. I just made sort of a "pesto/tapanade" stuffing for it by beating the heck out of some anchovies, rosemary, green onions, roasted garlic, raw garlic, parsley, allspice berries, black olives sea salt, and juniper berries in a mortar and pestle til it was a green and amazingly fragrant paste. I butterflied the loin, spread the paste over the surface, rolled it and tied it up. I stuffed it into a vacuum bag and sealed it up. Tomorrow I'll do it for 2-3 hours at medium rare, then brown it up. Should be incredible.
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