Sous vide cooking - Page 8





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  1. #141
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    Default Re: Sous vide cooking

    That's fine if you have the know how to hook up the electrickery,
    However I have hooked up a induction geyser to a cheese Vat with a circulation pump, works very well and the geyser has temperature control, only thing geyser prices are prohibitive... Cheapest the last time I bought was R8000 ++

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  3. #142
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    Default Re: Sous vide cooking

    I'm curious enough about this to start looking at buying something

    Anyone have experience with units like this:
    https://www.amazon.com/PINSOON-Immer...485784&sr=8-10
    2012 Q7 4.2 TDI
    Birkin SR20VET race car


  4. #143
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    Default Re: Sous vide cooking

    Quote Originally Posted by mullerza View Post
    I'm curious enough about this to start looking at buying something

    Anyone have experience with units like this:
    https://www.amazon.com/PINSOON-Immer...485784&sr=8-10
    I'm also looking at a reasonable way to try Sous Vide cooking. I checked the reviews of this one on Amazon - people either love this particular device, or can't get it working at all. It looks like it's "made in china", and hence the pot luck (pun intended) reliability issues.

    If you discover any different views, please post them!

  5. #144
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    Default Re: Sous vide cooking

    Quote Originally Posted by mullerza View Post
    I'm curious enough about this to start looking at buying something

    Anyone have experience with units like this:
    https://www.amazon.com/PINSOON-Immer...485784&sr=8-10
    Quote Originally Posted by Ama-newbie View Post
    I'm also looking at a reasonable way to try Sous Vide cooking. I checked the reviews of this one on Amazon - people either love this particular device, or can't get it working at all. It looks like it's "made in china", and hence the pot luck (pun intended) reliability issues.

    If you discover any different views, please post them!
    You guys run 120 Volts at home?
    "The problem with internet quotes is that they are very often unverified."
    -Abraham Lincoln

  6. #145
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    Default Re: Sous vide cooking

    Quote Originally Posted by MarcR View Post
    You guys run 120 Volts at home?
    I see this one is only rated for 120v (a lot will accept 110-240v) but was more talking about these type of devises in general than that one specifically.
    2012 Q7 4.2 TDI
    Birkin SR20VET race car


  7. #146
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    Default Re: Sous vide cooking

    So, sort of Sous Vide on a gas stove with a mechanical thermometer... not a sustainable practice... but the first chicken breast was good...

    One chicken breast in a self seal bag at 66 C (mostly) for 2 hours


    It was supposed to be for a sandwich... but it never even made it into a photo... no spices, I just added fresh ground pepper after I sliced it on the plate

    SWAMBO says that's too much work for a piece of chicken... but she couldn't fault the texture and flavour.
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    "The problem with internet quotes is that they are very often unverified."
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  9. #147
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    Default Re: Sous vide cooking

    That does look like hard work, But gotta keep trying... Determination is a hard master
    Well done

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  11. #148
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    Default Re: Sous vide cooking

    Quote Originally Posted by Dudleytheplumber View Post
    If you use the STC controller, what would your normal heating source be?
    The STC controller is 3 parts:

    1. Temperature probe.
    2. Heating switch side.
    3. Cooling switch side.

    For the sous-vide, I would ignore the cooling switch side.

    You wire the controller so that the heating switch side controls a standard extension cord-type plug. You plug the water boiler directly into this plug/socket, so you don't even have to cut the wires. Probe is inserted in the water (make sure you get a waterproof probe, quite cheap) and the controller is set to the temperature you want it (0.1C control, with 1C variable temps out of that range). If the water temperature is under the target temperature, the STC will switch on the heating side, where the boiler is plugged in. As soon as the temperature hits the target temp, it switches off the boiler. This continues for as long as you want it to. Simple.

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  13. #149
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    Default Re: Sous vide cooking

    Beef roll spiced and vacuumed. Will be swimming for 12 hours at 58deg.p
    Choose life

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  15. #150
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    Default Re: Sous vide cooking

    Browned under the grill.
    Choose life

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  17. #151
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    Default Re: Sous vide cooking

    Sous vide is useful when you have to produce a lot of steaks in a very short time.

    Say 100 steaks in 20 min.

    So you can have your different water baths.

    one for the rare steaks, one for the medium rare , etc and so on.

    Use polystyrene boxes.

    Fill with water to the correct temp.

    Put the steaks in.

    Come cooking time ..finish them on the grill.. fame this side, flame that side ... done !!

    If you are doing 3 steaks .. why hassle. Just braai.

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