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Has anyone seen anything on this??

post #1 of 9
4/8/09 at 1:22pm
Thread Starter 
I've been after making a temperature controllable water-bath to try a little sous vide cooking with!

Problem is I'm after making one rather than just go buy one. Now I know it'd be easier but at over $1000 each I'd like my "experiments" not to require such a large initial payment.

Has anyone seen any plans on line or perhaps rigged their own one up at a home or work? :chef::chef::chef:
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post #2 of 9
4/8/09 at 11:07pm
Have a look here. Less than $200

Fresh Meals Solutions - Home
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post #3 of 9
4/9/09 at 4:24pm
Thread Starter 
:chef:

Cheers for that! have you seen any that have the heating element attached?? ideally something that can be put in a pot or pan?? :chef:
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post #4 of 9
4/9/09 at 5:44pm
No. These you use with either a rice cooker or a slow cooker, but must be the simple on/off type. Nothing electronically controlled. You can get one of those for $10 in a flea market.
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post #5 of 9
4/9/09 at 5:57pm
The older style electric fry pans work as well, just not as deep.

In fact, many "deep fat fryers" will work as well, just set the thermostat on the unit to the maximum setting and let the "controller" handle the on-off cycling.

Additionally, you can use an "immersion heater" in any pot you may have on hand.
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #6 of 9
4/9/09 at 5:58pm
I was just reading a thread on this on another forum:

Sous vide water bath
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post #7 of 9
4/9/09 at 10:28pm
I would appreciate some references and education sources on sous vide - maybe even a book. I have an older Food Saver, so I can vac up stuff. My oven will hold 140 deg on "dehydrate" and 170 and up on regular settings, so I don't understand why I couldn't use my stylish le Creuset Dutch oven to do the sous vide thing.

Is making the water circulate crucial? If so, the Dutch oven is going to fall a little short.

I'm pretty much a grill guy, but would be interested in info on a technique that it new to me. I do appreciate a good braised short rib.

Thanks

Mike
travelling gourmand
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post #8 of 9
4/10/09 at 11:26am
Here is another thread on another site. It has over 2500 hits. How much is useful, I don't know.

eG Forums -> Sous Vide: Recipes, Techniques & Equipment
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post #9 of 9
4/11/09 at 2:35pm
A table top Fryolator will work, because it has a fairkly good dead on thermostat.Its just filled with water rather then oil it also makes a great pasta cooker, And temp can be regulated......:chef:
CHEFED
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