Home hack SV and the first cook. Egg gets some love, too.

theyolksonyou

So I casually mentioned I was going to build a home made sous vide cooker this weekend and @blind99 asked me to put it in a thread, so here goes:

I'm certainly not the only one to build one of these on this forum, @tz666 and I believe @mcstew have one as that's where the idea started brewing.  Some of the other home brewers also definitely have the capability.  It's really not that hard and I have about $85 in it.  You could definitely shop around for parts and come in cheaper, but I tend to get these ideas on the weekends and impulsively buy **** on Amazon.  Damn Prime, one click and maybe some whiskey involved.  I know you could save 6-8 bucks on the bucket heater.  So, here's the parts list only thing not listed is some wire connectors I picked up at HD.  I accidentally bought a power cord (whiskey, maybe) when I thought I was buying 16/3 cord (another savings)

Finished Product:  Need a smaller vessel and/or a circulating pump.

The cook:  Costco pork rib roast 5 bones left from previous 8 bone roast.  Chopped 2 apples and onion and a few garlic cloves, sealed up and into the water @154 for 22 hrs.  Meat was very tender, if over cooked, and very bland.  Soooo.  Seasoned it up with S&P and some smoked paprika and onto a 500 degree egg direct for 2 min per side to build some char and flavor.  Made a balsamic apricot sauce that was the BOMB!  Sauteed some shrooms in butter with S&P and steamed broccoli with spicy garlic.  Turned out well after the sear. 

Ozzie_Isaac

Very cool build!  Way cheaper than the units I have seen for sale!!

SGH

I enjoy building things to cook with myself. Most notably the big wood fired units. Your rig is a differnt type of unit for sure. Nonetheless for your ingenuity and commitment to cooking:

tarheelmatt

Nice build and sounds successful!  

Do you get weird eyes and comments on the kuranda bed too?

paqman

Nice!

grege345

I just wanna know what the wife said when you wheeled the cooler in. I ask cuz I know what mine would've said and it ain't pretty

Canugghead

Nice!  How do you like the bucket heater?  Prior to getting the Anova, I also built a DIY unit to power various heating utensils, been eyeing the bucket heater off and on.

theyolksonyou

@tarheelmatt The bed definitely was a "topic of conversation"  Especially since I went with the XL, but the dog seems to like it, or any other soft surface...  It takes up lots of space.

@grege345 well, she's used to my wild ideas so it wasn't too bad.  After all, she caught me once with the computer torn down to all its components just because and then there was the time she came home and I was cutting out an exterior wall with a reciprocating saw.  We needed a french door IMO.  She used to say, "do you know what you're doing?"  I think she has given up after nearly 24 yrs together.

theyolksonyou

@Canugghead first run and no other experience, so I can't really say.  It seemed to work well, but lots of variation around the cooler.  I need some circualtion.  I thought I had an old aquarium pump, but we got rid of it. Smaller polycarb bucket should do it.

johnkitchens

Very nice Jason! 

McStew

@theyolksonyou great job!!!! Make sure to calibrate and adjust your PID controller every six or so months depending on how much you use it.  The bucket heater is the only way to go nice decision 

theyolksonyou

@johnkitchens thanks John

@mcstew I'm 99% positive I got the idea from you in an exchange between you and @tz666

McStew

@theyolksonyouSounds good I love sharing ideas ....trust me most of them are not original 

Canugghead

A circulation pump would certainly help, especially for such a high wattage heater. When I stop the Anova, with a lower wattage heater, the temp reading spikes instantly.  For my DIY rig, I use a discarded submersible Penguin pump but it's not rated for high temp.

McStew

Yes it is best to use a small air pump or you will get false reads on your water temp

McStew

Jeepster47

Bait box.

mahenryak

Very nice job with the setup.  Definitely find some way to circulate the water.  Also, for that high of temp you probably don't want to go that long for your cook.  I can recommend Modernest Cooking Sous Vide... Jason Logsdon, as a getting started book.  Basically, launches you through the learning curve.  I started out by doing the Google thing but opinions vary widely.  The sales pitch on Sous Vide is that you can cook for very long periods of time without worrying about overshooting your cooking temp. because it is never going to get hotter than your controlled temp.  While this is true, In reality, you can still dry out your meat if you cook too long and/or at a higher temp.  Tender does not necessarily mean juicy.  I did a brisket not too long ago by smoking on the Egg for a couple of hours and then finishing in the hot water bath.  I did 147 for two days and that was about right.  Since then I've ordered that A-maze-n smoke (sp.) gizmo and some pellets to do a cool smoke next time.  I'm anxious to try this.  If you want to do a sure fire Sous Vide cook without much time invested next time, try a Pork Tenderloin and do 136 - 140 (your preference, I love 136 but it is a little red in the middle, wife likes it closer to 140) for only3 to 4 hours max.  Very juicy.  One bit of warning, cooking at the low temperatures requires some basic food care practices.  For example, if you are going to refrigerate a portion after the cook before opening the vac sealed back, use ice water bath for 30 to 40 minutes, don't just let it cool on counter or throw in fridge.  Sorry I went on for so long.  I'm not an expert, but play one on this forum sometimes. 

McStew

mahenryak said:

Very nice job with the setup.  Definitely find some way to circulate the water.  Also, for that high of temp you probably don't want to go that long for your cook.  I can recommend Modernest Cooking Sous Vide... Jason Logsdon, as a getting started book.  Basically, launches you through the learning curve.  I started out by doing the Google thing but opinions vary widely.  The sales pitch on Sous Vide is that you can cook for very long periods of time without worrying about overshooting your cooking temp. because it is never going to get hotter than your controlled temp.  While this is true, In reality, you can still dry out your meat if you cook too long and/or at a higher temp.  Tender does not necessarily mean juicy.  I did a brisket not too long ago by smoking on the Egg for a couple of hours and then finishing in the hot water bath.  I did 147 for two days and that was about right.  Since then I've ordered that A-maze-n smoke (sp.) gizmo and some pellets to do a cool smoke next time.  I'm anxious to try this.  If you want to do a sure fire Sous Vide cook without much time invested next time, try a Pork Tenderloin and do 136 - 140 (your preference, I love 136 but it is a little red in the middle, wife likes it closer to 140) for only3 to 4 hours max.  Very juicy.  One bit of warning, cooking at the low temperatures requires some basic food care practices.  For example, if you are going to refrigerate a portion after the cook before opening the vac sealed back, use ice water bath for 30 to 40 minutes, don't just let it cool on counter or throw in fridge.  Sorry I went on for so long.  I'm not an expert, but play one on this forum sometimes. 

I couldn't agree more on the tenderloin I just did one tonight and it turned out great 

mahenryak

Here is more on food safety...  It's a little different style of cooking than we're used to and probably worth reading at least once. 

http://www.polyscienceculinary.com/blog/food-safety-with-sous-vide-cooking/

mahenryak

@McStew That looks delicious!!

mahenryak

BTW Here was my attempt at a brisket sous vide / BGE cook.

http://eggheadforum.com/discussion/1176748/sous-vide-brisket-flat-for-super-bowl#latest

johnmitchell

Congratulations on the "thingamajig"..That meal look superb...The pre carved pork rib roast pic looks awesome.

bweaver

See, this is what I mean by over the top!

UrbanForestTurnings

you are in the club. 

UrbanForestTurnings

And I think a crock should work. I was going to try to build one with a lid made of thick plexiglass 

UrbanForestTurnings

Hell I have an electric deep fryer that should work. Just need to move some water

theyolksonyou

@mahenryak thanks for the feedback. I quickly discovered the googles have wide opinions on time and temp. I'd have cooked to 138 or so on the egg. 

Thanks for the ideas all. 

blind99

Awesome! Thanks for sharing!

Canugghead

McStew said:

in a pinch, you can use the ninja blades for circulaiton, lol!

McStew

Canugghead said:

McStew said:

in a pinch, you can use the ninja blades for circulaiton, lol!   


GOOD Idea hahahah