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dcarch7

I, A Control Freak

Let me talk about the reasons why I custom made the sous vide cooker in my other thread; hopefully you will not find this too boring.

1. Obviously the main reason is to enjoy the entire new world of sous vide cuisine. The reason for me to make the unit myself, beside saving money, is because I need to have the digital control unit to be portable so that I can also use it to do other things; for instance:

2. Cooking eggs is chancy. Eggs have very complex proteins in the whites and yolks. They react differently to different temperature. Various coagulations occur from 141.8� to 183.2�F (61� to 84�C); just a few degrees difference in cooking temperature will greatly affect the outcome. To cook the perfect egg for your particular preference is always uncertain. By using my controller, a small immersion heater and a small container of water, I am guaranteed perfect eggs every single time.

3. Proofing bread is tricky. How do you time your dough in the cold winter time, or when it is 100 degrees in the summer and you don�t use air conditioning? I use what is called a "personal refrigerator", controlled by my controller to proof dough. A personal refrigerator is an electronic refrigerator which at the same time is a food warmer by flipping a switch. It is very inexpensive, small and light. I can proof my dough precisely, summer or winter, from 40 degrees to whatever, depending on the recipe, timing and end result I want. Now that�s controlling!

4. I use it to set precise temperature to start seeds in the spring.

5. In the future, I will use it to incubate eggs when I have room to raise chickens. Absolute fresh organic free-range eggs done to absolute perfection, can you ask for more?

A precision digital temperature controller is not a toy, even it is just $25.00.

dcarch

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