Author Topic: DIY sous vide  (Read 5967 times)

cambridgecyclist

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DIY sous vide
« on: December 13, 2012, 11:08:24 AM »
I built a sous vide cooker for $53! It was based on these instructions: http://www.instructables.com/id/Sous-vide-cooker-for-less-than-40/step1

I opted for a GFCI outlet for safety and used an immersion heater in a cooler since I had no crockpot.

How is cooking sous vide mustachian? Energy consumption is comparable or less than conventional cooking -- the food is only heated to the temperature it needs to cook at, no more. But the real cost reduction comes with the ability to take cheaper cuts of meat and cook them such that they are as delicious or more so than more expensive cuts!

velocistar237

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Re: DIY sous vide
« Reply #1 on: December 14, 2012, 06:29:28 AM »
Nice. I tried it out one time with a pot and a candy thermometer, but it didn't turn out so well. I'll have to try it again sometime.

meadow lark

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Re: DIY sous vide
« Reply #2 on: December 15, 2012, 03:58:58 PM »
How cool!  I would love to try cooking with one, but making one is way beyond my skill level.  Good job!

Gerard

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Re: DIY sous vide
« Reply #3 on: December 24, 2012, 09:02:51 AM »
A super cheap version, at least for fish:
1. Put fish fillet in ziploc bag, close bag most of the way.
2. Put bag, opening up, in cold water... the water presses the remaining air out of the bag.
3. Seal bag.
4. Put bag in pot or sink of hot tap water, with saucer or bowl on top to keep it under water.
5. Turn (and replace hot water, if you like) after 4 or 5 minutes.
6. Leave in water until fish is more or less opaque (will vary with thickness of fish).
7. Juiciest tenderest fish ever.
Plus, you can do it in a hotel room!

TheDude

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Re: DIY sous vide
« Reply #4 on: January 10, 2013, 10:34:47 PM »
I am super excited I ordered a temp controller this evening. I've been thinking about making one since I first read this thread. Hoping to do it for less that $20.

mustachecat

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Re: DIY sous vide
« Reply #5 on: January 12, 2013, 09:26:29 AM »
This is so cool. I'm not going to lie, I've been coveting the Sous Vide Supreme (so un-Mustachian, I know). I'm going to give this a try!

rrllss

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Re: DIY sous vide
« Reply #6 on: January 14, 2013, 01:00:19 PM »
I am hoping to try this.  I too want to use a cooler (bigger than crock pot and I have one on hand).  But what immersion heater is best? And is some type of  water circulator needed to eliminate the cooler/hotter areas that might develop in a larger volume?

I currently make my yogurt using a cooler in a hot water bath (kept at 115F to 120F degrees).  I monitor it every hour or two and add more hotter water as necessary (draining off the cooler water) to bring it back into the range.  Yogurt isn't too sensitive to temperature fluctuation as long as it doesn't get much below 115F or above 125F.  (See http://www.foodinjars.com/2012/04/homemade-yogurt-in-mason-jars/ for complete instructions)

cambridgecyclist

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Re: DIY sous vide
« Reply #7 on: January 15, 2013, 01:23:21 PM »
http://www.amazon.com/gp/product/B000I8VE68/ref=wms_ohs_product is the heater that I used.

For a larger water bath, an aquarium pump can be re-purposed to circulate the water. They're often available for next to nothing at thrift stores.

I make yogurt in a thermos (specifically, a Stanley Classic). I put hot water in the thermos to heat the inside, then pour it out and add milk and the yogurt culture at 115 degrees. Since the yogurtification process is slightly exothermic, it generates enough heat to offset the minimal heat loss through the thermos lid. It works perfectly every time!