For my final project I built a sous-vide immersion cooker
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For my final project I built a sous-vide immersion cooker
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Re: For my final project I built a sous-vide immersion cooker
#2I've never understood the need for a complicated sous-vide setup. I've found that water at 80 degrees Celsius in a heavy pot with the lid on will remain sufficiently hot for 30-45 minutes. If not, you can always swap the water halfway through.
Re: For my final project I built a sous-vide immersion cooker
#3I've never understood the need for a complicated sous-vide setup. I've found that water at 80 degrees Celsius in a heavy pot with the lid on will remain sufficiently hot for 30-45 minutes. If not, you can always swap the water halfway through.
I have one created using an Arduino and a Crockpot. The biggest thing for me is that I can throw some steaks in at 730am when I leave for work and when I get home at 530pm they are ready to eat (or sear-then-eat, I guess).
I think it's the same argument as why you would want a crockpot in your kitchen, versus a normal pot.
Re: For my final project I built a sous-vide immersion cooker
#4Looks great. I guess this would be a great time to think of maybe trying your luck with Kickstarter (that is if you are interested in continuing working with such hardware). Either way a nice write up for a cool little project !
Re: For my final project I built a sous-vide immersion cooker
#5I'd be curious to know how much the temperature fluctuates and what the average temperature is, plotted against the target. A simple on/of setup like this is much less complicated than a PID setup, but in my experience, the PID code would allow for a much more accurate temperature to be maintained.
Re: For my final project I built a sous-vide immersion cooker
#6Not directly related to the tech, but "sealing in the juices" with a sear is broscience. [1] http://www.seriouseats.com/2009/12/the-food-lab-how-to-cook-...
Re: For my final project I built a sous-vide immersion cooker
#7food + heat + plastics doesn't sound very appealing...
Re: For my final project I built a sous-vide immersion cooker
#8I'm curious to see a graph of actual temperature vs setpoint. You're doing basic bang-bang control with a bunch of immersion heaters that get hot VERY quickly.
And, dude, make that thing a little safer. Fuse your AC supply. Use real crimped terminal connectors. Put a safety enclosure around those immersion heaters or at least get them farther away from the wall of your chamber. Find a better way to secure them than electrical tape.
And for $100 you can get a Dorkfood DSV from Amazon that will (safely) PID-control a $10 crockpot. So there are cheaper alternatives than what you have found.
Re: For my final project I built a sous-vide immersion cooker
#9I've never understood the need for a complicated sous-vide setup. I've found that water at 80 degrees Celsius in a heavy pot with the lid on will remain sufficiently hot for 30-45 minutes. If not, you can always swap the water halfway through.
For your use case, maybe, but "halfway through" for much of what I use my Sous Vide Supreme for would be three or four hours. And I rarely have mine at 80C - I do beef at 55-57C, and there are safety implications (or quality implications, in the other direction) to not maintaining temperature.
Re: For my final project I built a sous-vide immersion cooker
#10Not directly related to the tech, but "sealing in the juices" with a sear is broscience. [1] http://www.seriouseats.com/2009/12/the-food-lab-how-to-cook-...
From the same page a cheap sous-vide hack: http://www.seriouseats.com/2010/04/cook-your-meat-in-a-beer-...