Poor man's sous-vide question

theyolksonyou · December 2016

Hans61 said:

With an egg you don't really need a sous vide in mho. Hot tub works great and free. What were you wanting to do with it?

If you're only interested in steak. Yeah.

HeavyG · December 2016

Hans61 said:

With an egg you don't really need a sous vide in mho. Hot tub works great and free. What were you wanting to do with it?

Read this article and tell me that.

http://www.seriouseats.com/2013/10/sous-vide-101-all-about-eggs.html

Eggs are a perfect example of where having degree level control is useful/important. With sous vide I can make perfect soft boiled eggs every single time. The traditional way of doing that I couldn't always get them perfect.

bgebrent · December 2016

Hans61 said:

With an egg you don't really need a sous vide in mho. Hot tub works great and free. What were you wanting to do with it?

Gonna disagree brother, humbly. SV opens the door to so much more. 72 hour SV brisket comes to mind. Many others for us.

DMW · December 2016

Get one just for this
https://www.chefsteps.com/activities/creme-brulee
And then use it for all the other things.

tikigriller · December 2016

SaintJohnsEgger said:

I've spent $1500+ on a BGE so that I can cook meet low and slow. If I tell my wife I now want to do with a $150 sous-vide device I would be in more trouble than I could survive. My only chance of surviving is to do it for free or not doing sous-vide at all.

But does she have remorse about the egg? You will be amazed....the more you cook on it, the more she will start to endorse accessories and additional cooking devices. Mine is now excited when she sees a box!

Hans61 · December 2016

@HeavyG @bgebrent @theyolksonyou - you got me on the soft boiled eggs :-) j/k I've read a lot about sv, another fine tool in the arsenal. A work friend has been sending me articles for about a year. Kamado joe YouTube channel did a series on fusion of sv and kamado style cooking, I may come around to sv some day after more enlightement.

westernbbq · December 2016

Watch ebay. You might find a used, never used one cheap....a buddy gave me his sansaire that was used once just to test it, then he put it away. I offered him 50 and he said dont insilt me. Its yours....i used it four timest iand love it...could i get along without it? Sure. Am i glad it is in the cooling toolbox? Absolutely

SaintJohnsEgger · December 2016

DMW said:

Get one just for this
https://www.chefsteps.com/activities/creme-brulee
And then use it for all the other things.

Man, that's fighting dirty. Creme-Brulee is my weakness. Now I have to have one. I guess I'll start watching eBay and Craig's List.

DieselkW · December 2016

I bought a juicer. Used it for a few months. It's in the garage now.
I bought a Nespresso. Same fate, it's in the garage.
I bought a VitaMix. It's still in the kitchen, but hardly ever used after an initial flurry of "ooh, let's make this!"

My point, and I have one, is I bought a BGE 30 months ago and have used it ALMOST daily ever since. I spend more on lump than I do on fuel for the car!

Before I pulled the trigger on a BGE I had every kind of grill and smoker available to the average homeowner. I like to grill, I like to be in charge of dinner, and I LOOOOOVE smoked meats.

If you think you'll use your sous-vide then buy it and store it next to the vacuum cleaner where she'll never see it. ;

But before you do that, try putting a room temp vacuum sealed steak in a good quality small beer cooler that you already own. Bring the water to 115º and start a kettle of water on the stove. Add a quarter cup of near boiling water every half hour or hour as needed to keep the temp steady. Today's little coolers are quite surprisingly heat efficient.

Throw that steak on the egg at 600º for 30 seconds per side, or until the digital reads an internal temp that you like.

If you want to cook that way after you do that a few times, then spend a couple hundred bucks on yourself for Christmas.

fishlessman · December 2016

think of the savings you get turning chuck into prime rib

Image: https://us.v-cdn.net/5017260/uploads/editor/in/oqgdmw8kfcsk.jpg

DoubleEgger · December 2016

Canugghead said:

did @caliking say 'cobbled'? in fact I'm a cobbler's son. Yup rigged this up way back when when sous vide was $pendy, I've since bought two Anova's on KS.
At today's price, it's as cheap or cheaper to just buy an Anove, no fuss

http://eggheadforum.com/discussion/1146283/diy-sous-vide

That might fly in Canada, but the Dept of Homeland Security would be all over you about that contraption.

SaintJohnsEgger · December 2016

Kind of reminds me a some kind of radio contraption from Hogan's Heroes.

KiterTodd · December 2016

Hasn't someone posted here in the past that they just use their HOT TUB for S/V heating?

It's a steady 104 degrees, anyway...

HeavyG · December 2016

DoubleEgger said:

Canugghead said:

did @caliking say 'cobbled'? in fact I'm a cobbler's son. Yup rigged this up way back when when sous vide was $pendy, I've since bought two Anova's on KS.
At today's price, it's as cheap or cheaper to just buy an Anove, no fuss

http://eggheadforum.com/discussion/1146283/diy-sous-vide

That might fly in Canada, but the Dept of Homeland Security would be all over you about that contraption.

Naaah, it's fine since that is a rice cooker and not a pressure cooker.

JustineCaseyFeldown · December 2016

KiterTodd said:

Hasn't someone posted here in the past that they just use their HOT TUB for S/V heating?

It's a steady 104 degrees, anyway...

sous vide is not hot tubbing.

there's overlap, and you sure can hot tub with a sous vide machine, but sous vide allows finer control for much longer.

blind99 · December 2016

By the time you get the parts and pieces together to add a PID controller to a crockpot I'd venture it's not worth it to have a crock-pot size set up, with no water circulator. The Anova units run $99-$150 on sale and can be used in any size container. Sansaire is also < $200.

There are lots of guides you can browse online. Doug Baldwin has a really great one.

http://www.douglasbaldwin.com/sous-vide.html

I'd look through these and see if there's anything you really want to cook this way before investing in it.

SaintJohnsEgger · December 2016

I'm leaning towards the Gourmia. Anyone used it?

https://www.amazon.com/Gourmia-Digital-Immersion-Circulator-Precision/dp/B017HX1FTC/ref=sr_1_4?s=kitchen&ie=UTF8&qid=1481663061&sr=1-4-spons&keywords=sous+vide&psc=1

SaintJohnsEgger · December 2016

blind99 said:

By the time you get the parts and pieces together to add a PID controller to a crockpot I'd venture it's not worth it to have a crock-pot size set up, with no water circulator. The Anova units run $99-$150 on sale and can be used in any size container. Sansaire is also < $200.
There are lots of guides you can browse online. Doug Baldwin has a really great one.
http://www.douglasbaldwin.com/sous-vide.html

I'd look through these and see if there's anything you really want to cook this way before investing in it.

Thanks for the link @blind99. Some interesting reading there.

Skiddymarker · December 2016

For the prices these things are now, I would not hesitate - in fact I haven't hesitated. Black Friday was $99US. The one I ordered for a friend was $144CDN - which is <$110 US (including allowing for 12% tax) Fantastic deals on a good product.

I have two of the old version ones and we use them every week. The egg has not seen a steak, chop, pork tenderloin or tri-tip for some time. I love my egg, and sous vide ranks right up there as a great way to prepare food.

Take advantage of Black Friday savings before the clock runs out! Get theAnova Precision Cooker Bluetooth for $99 USD and gift like a pro without breaking the bank.

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HeavyG · December 2016

blind99 said:

By the time you get the parts and pieces together to add a PID controller to a crockpot I'd venture it's not worth it to have a crock-pot size set up, with no water circulator. The Anova units run $99-$150 on sale and can be used in any size container. Sansaire is also < $200.
There are lots of guides you can browse online. Doug Baldwin has a really great one.
http://www.douglasbaldwin.com/sous-vide.html

I'd look through these and see if there's anything you really want to cook this way before investing in it.

The way a crock pot element heats the actual pot from all around the bottom you don't really need a circulator. Natural convective flow will keep things pretty uniform by itself and is the way other "water oven" type sous vide units also work.

If one really felt the need to add circulation a $10 aquarium pump and a couple air stones works fine.

Hans61 · December 2016

fishlessman said:

think of the savings you get turning chuck into prime rib

If it really does as you say I'm genuinely interested.

CtTOPGUN · December 2016

Some induction burners have pretty good heat control. A CI dutch oven and an induction burner makes a great and safe deep fryer rig. Probably a dam fine SV rig as well. I think most can hold temps from 125* up to well beyond frying temps.

Jim

theyolksonyou · December 2016

CtTOPGUN said:

Some induction burners have pretty good heat control. A CI dutch oven and an induction burner makes a great and safe deep fryer rig. Probably a dam fine SV rig as well. I think most can hold temps from 125* up to well beyond frying temps.

Jim

The first build induction eye has a blue tooth feedback probe and is used as a SV, but Anova is half the price....but not an induction eye.

HeavyG · December 2016

CtTOPGUN said:

Some induction burners have pretty good heat control. A CI dutch oven and an induction burner makes a great and safe deep fryer rig. Probably a dam fine SV rig as well. I think most can hold temps from 125* up to well beyond frying temps.

Jim

My main sous vide device actually uses an induction burner as its heat source and it does work fine - https://www.oliso.com/smarthub/

Mad_Wally · December 2016

tikigriller said:

But does she have remorse about the egg? You will be amazed....the more you cook on it, the more she will start to endorse accessories and additional cooking devices. Mine is now excited when she sees a box!

Sous vide is not an eggcessorie. It is a world in itself with amazing possibilities. It is a completely new way of preparing food.

Poor man's sous-vide question

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