41–50 of 140 posts
Earlier quoted context omitted.
You can use mason jars if you are worried about plastic.
That works for things that perfectly fill a mason jar, but not well otherwise; the giant air pockets are an issue.
I still use bags most of the time, because I don't think running a cooker at 55 deg C with bags rated for 90 deg C is going to be an issue.
Seems a bit exaggerated, and I'm not sure why, when this article was pretty awesome otherwise.
The professional-grade, ubiquitous Polyscience MX units are around ~$1000[1][2], and the low-end cookers start at $180-200[1][2]...
1 http://www.amazon.com/MX-Immersion-Circulator-C-Clamp/dp/B00...
2 https://www.instrumart.com/products/37038/polyscience-mx-imm...
I've done some sous-vide after watching Chef Steps[1] on youtube. I just used a water thermometer and ziplock bags, which they have some examples of in their videos. My smallest stove top burner at its lowest setting gets water up to 117F. The salmon video they had the temp at 109, but I tried it anyway. It turned out amazing - I'd definitely do it again. I also tried steak, but bought a cheap cut, and it turned out…
[1] - I also have an Anova, and if you can swing it I much prefer the SVS; with the Anova the temperature gradient can be pretty wide in larger containers, and you don't have to be nearly as careful about how you place stuff in the SVS.
> An average sous-vide cooker costs $2000, with low-end cookers going for around $300 Seems a bit exaggerated, and I'm not sure why, when this article was pretty awesome otherwise. The professional-grade, ubiquitous Polyscience MX units are around ~$1000[1][2], and the low-end cookers start at $180-200[1][2]... 1 http://www.amazon.com/MX-Immersion-Circulator-C-Clamp/dp/B00... 2 https://www.instrumart.com/products/370…
Sous-vide is interesting to me but only seems worth it if you eat a lot of meat. Am I mistaken?
> An average sous-vide cooker costs $2000, with low-end cookers going for around $300 Seems a bit exaggerated, and I'm not sure why, when this article was pretty awesome otherwise. The professional-grade, ubiquitous Polyscience MX units are around ~$1000[1][2], and the low-end cookers start at $180-200[1][2]... 1 http://www.amazon.com/MX-Immersion-Circulator-C-Clamp/dp/B00... 2 https://www.instrumart.com/products/370…
> An average sous-vide cooker costs $2000, with low-end cookers going for around $300 Seems a bit exaggerated, and I'm not sure why, when this article was pretty awesome otherwise. The professional-grade, ubiquitous Polyscience MX units are around ~$1000[1][2], and the low-end cookers start at $180-200[1][2]... 1 http://www.amazon.com/MX-Immersion-Circulator-C-Clamp/dp/B00... 2 https://www.instrumart.com/products/370…
"Average" is probably not the right word, but maybe the author is referring to full-on water baths, not immersion circulators? the Sous Vide Supreme Demi is between $300 and $350. A Fusionchef water bath is up to $2000.
I'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 e…