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sous vide simply

post #1 of 11
Thread Starter 

Hey guys!

 

 

I would be interested in trying sous vide cooking, but I want to try my hand at it before I make an investment in a machine. Is there any way you could try this method without spending at least $300 for equipment? I kind of just want to try it before cashing out that much. Have any of you ever managed doing this at home without equipment?

 

Thanks

post #2 of 11

There are many good books on the subject one is called simply SOUVIDE cooking. I really suggest you read all ou can before doing.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #3 of 11

Super accurate temp control is the "prime mover" in what most people mean by sous vide. Without that it will be really difficult to get the jist of what this cooking method can do.  You can do it with a large put of water, a quality instant read probe (at least one, because you will get hot and cool spots in the water) and willingness to stand at the stove pitching ice into the pot to control the temp.

 

That said some of the quicker cooking items (eggs, chicken breast, steaks) can be done in a foam "beer cooler."  Get water heated up to the temp you desire, pour into the cooler and slap the lid on.  You will loose about a degree C an hour this way.

 

--Al

post #4 of 11

Sous vide is a bad name for that way of cooking. It is not cooking in vacuum and it is not cooking under pressure.

 

It is simply "boiling" food under very low accurately controlled temperature in circulating water.

 

If your are handy, you can get a very good system put together for around $50.00.

 

dcarch

post #5 of 11

Sory but in order to maintain steady constant same temp heat source, you need a circulator. If not totaly accurate food will denature.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #6 of 11

The system I configured:

 

Fountain pump - $10.00

 

immersion water Heater - $15.00

 

Aquarium temperature controller (one degree accuracy) - $20.00

 

dcarch

post #7 of 11

If you're doing small items... chops, fillets, steaks etc. then this method works very well.   It relies on thermal mass instead of fancy equipment.

 

It also happens to be a great way to hold items at or near serving temp if you are working an "event" and don't have access to the normally used equipment.

 

http://www.seriouseats.com/2010/04/cook-your-meat-in-a-beer-cooler-the-worlds-best-sous-vide-hack.html

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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post #8 of 11
Quote:
Originally Posted by dcarch View Post


It is simply "boiling" food

Wouldn't narrow it down to simply boiling.

If you look on google, there are actually DIY set ups, which wont cost a small fortune, We use one
in my Restaurant, and the results are suberb.
post #9 of 11

As mentioned, there are a lot of ways you can experiment with low temp cooking without spending any money (e.g. beer cooler, or just use a stockpot, a thermometer and a lot of patience).  You can spend way less than 300$ to get an easy setup.  Besides the advice on DIY, you can also go with the PID Controller/Rice Cooker route, like freshmealssolutions Sous Vide Magic or ICA Kitchen's SideKIC.  I did a multi-part review of the SideKIC and it is an excellent, cost effective way to get started with sous vide/low temp cooking.   

 

Pablo

http://blog.medellitin.com

post #10 of 11
Thread Starter 

Thanks!

post #11 of 11

I did a diy sousvide rig. Came out to something like:

 

PID Controller $38

Solid state relay w/ heat sink $15

pt1000 waterproof therm probe $17

high heat submirsable water pump and 5v dc power adapter 15

wall socket 2

wall switch 2

 

Grounded extension cord I had one already

Hotplate Had one already

Pot ditto

 

And you'll need some wires n stuff to put it all together. I had to spend more, because I didn't have any of that or the tools around.

 

For me, a huge part of the fun was building it myself. I also want to use the unit to run a smoker, and other things, so buying one of the cheap units doesn't make as much sense.

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