vacuum sealer to use with Sous Vide?
Susan Tencza
4 years ago
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Susan Tencza
4 years agoRelated Discussions
TGFIO, Vacuum Sealer, Sous Vide, Griddle, Etc.
Comments (36)Posted by mike9 : " How large of a cooler do you recommend? " How big a cooler will depend on how much food you try to sous vide. Since the components of my system are portable, I have several container sizes, from a small one to cook a few eggs to a good size cooler for large roasts. "How much power do i need? " The pump is less than 10 watts, the rest depends on the electric heater. Remember the heater use not much power to keep the water at the set temperature. "If i had to raise that the temperature of the cooler 30-40 degrees above hot tap water then its going to take a long time with 300w. I'd have to pull out the pans boil water on the stove etc. Could say a 1500w heater be too much and have problems with overshooting? I plan on using a PID and solid state relay. " I always use boiling water to get the water bath temperature high enough. 1,500 W heater will not overshoot if you have a good enough circulator. PID controller with a solid state relay, I believe, but not sure, throttles the heater from low to high. PID will, using self-tuning, self-adjusting to compensate overall equipment overshooting. "How much power does it take to sustain the equilibrium temp after everything has been cooking for many hours? " Depends on the insulating property of your container and the size of the container. "How much power does it take to maintain the set water temperature after a bunch of frozen food has been dropped into the bath? That could be important if i have an item already cooking and then later throw something frozen in there, if the temp of the water dropped for a long time it could mess up the cooking time of the first item. " Just keep an eye on the temperature reading, add more boiling water if needed. "I was looking at these heaters. http://www.amazon.com/NORPRO-559-Immersion-Warming-Liquids/dp/B000I8VE68/ http://www.amazon.com/Bush-CH-101-Energy-Saving-Immersion-Heater/dp/B003DLB5KW/ http://www.amazon.com/Reliance-9000129-045-Electric-Heater-Element/dp/B000H5W1TQ/ " The first two not too good: 1. they are not long lasting. 2. They are not completely submersible. The third one is very long lasting, but requires you to build something around the exposed terminals to waterproof and shock-proof. ------------------------------------------- I would like to say this to those of you who may be reading this thread, do not worry about any of these tech stuff. They are not what sous vide cooking is all about. A ready-made sous vide cooker is not that expensive anymore, plug it in, set the temperature and enjoy the superior food. That is all. All these annoying tech stuff are for crazy folks like me, who hasn�t quite outgrown his toy playing delinquencies yet. dcarch...See MorePlease tell me about your sous vide set up
Comments (21)FOAS, the the STC 1000 is not a PID controller. I think it is just a digital thermostatic controlled relay. It can control a heater and a refrigerator at the same time and it has some delay logic in turning the heater/refrigerator on/off. For the heater, I use a stove heating element or a domestic hot water heating element. They are very cheap and they last a long time. In general, they are high wattage/220v heaters (2,000W to 4,000W). However, you can run them at 110V and the wattages become about 1/4. Angie, yeas the Cal 9300 is expensive and they don't even give you the thermocouple sensor with it. I like the cheap PIDs because they have dual displays, set themperature and real time temperature. I am very impressed that you have done Op-amp work. Programing op-amps require real electronic know-how. Anyone else who may be reading this thread, FYI, a sous vide cooker cannot make crepes. LOL! dcarch...See MoreWent appliance shopping--didn't see much new! Sous Vide Oven?
Comments (14)So, from Pedro's graphs, it appears that the steam oven has a wobble of about 3-4 degrees, which is about what I'd expect from the discussion. Plenty good for making dinner, but not precise enough for when that's the difference between different levels of doneness. I think this is where the immersion circulator is revolutionary and wipes out a lot of the assumptions in the existing texts. Given the assumption that they really are as accurate as they're supposed to be (I tested once with my instant read, because I was using a big roasting pan and wasn't sure about the large volume, and it was fine, but that was nowhere near a scientific test), and have had tremendous results, but haven't had a fail to investigate. When looking at the old style commercial circulators with tanks and commercial or the original high end only CSOs, many thousands of dollars for either, for a specialty piece of equipment, it's a debate worth having. With an inexpensive immersion circulator and a $10 pot or bucket or cooler, easily gotten for free, as well, it just throws those arguments out. The immersion circulator can be classed with the torch, infrared thermometer, and grill press, as a kitchen gadget that's slightly pricey for a limited use item, but is just another tool in the kitchen. It's the price of sous vide grade vacuum bag rolls that's the kicker, nowadays, when a circulator costs about the same as any other countertop oven. I reuse the water for the washing up. :) Well, that paragraph is a mess. What I meant was that a lot of the discussions are from before the immersion circulator (and from a professional perspective) and I think it really changes things, especially for home cooks who already have a vacuum sealer. I didn't find what you were referring to in Cooking Issues, but it was very interesting. I did find the discussion of the pickling in vacuum interesting, but I don't know enough to know if the vacuum chamber is necessary or just what they had? Perhaps it builds a truer vacuum, and the pickler was talking about the pressure and pressure release boiling, so maybe that is different with a chamber than just sucking out the air. If so, that would be a reason for the small vacuum drawers, as well. I've been looking at sous vide turkey breasts. I did the roulades last year, and they were great. I found a lot of recommendations for on the bone, but they still remove the ribs. I don't want to fiddle around with that, though I could probably get the butcher to do it. Some of those drawers don't look like they'd hold a whole turkey breast on the bone, though I'm pretty sure it would fit in my bag material. Chanop, many thanks, again, for the great discussion and for providing so many interesting sources of input. It's a real treat!...See MorePlease tell me about Sous Vide cooking.
Comments (5)I don't think this has been said explicitly yet: When restaurants (and caterers who i think were the first adopters on a large scale) use sous vide for steaks, they're not necessarily after that edge to edge rare that people rave about. That's a consequence, rather than a goal. Sous vide greatly reduces the skill and attention required. Instead of having a grill master watching over a bunch of steaks to go out at different temperatures magically aligned with the delivery of delicate fish, and another dish that requires 25 minutes from receipt of order to plating, they prep and seal all the steaks early in the day, and put them in the circulator with enough lead time for them to be at temperature at a moments notice. If they have several circulators, one might be at "regular" and one at medium, or they may have them all at the right temperature for medium rare, and then do higher temperatures by taking one out and cooking it more. All steaks will be finished on the heat to give a nice sear/color. Similarly, when a caterer has to serve 100 chicken breast dishes all at once, it's much less labor intensive to prep and seal them a day or two ahead, put them in the circulators well ahead of time, and have them holding there at the perfect temperature while the speeches go long. Depending on the dish, they might be taken out and put in the ovens in pans for a few minutes to add color, but they're already at a safe, cooked temperature, so that can be done on the fly without worries. I have the Anova stick. It has worked great for me, even when I may not have been doing it in the most optimal way. Since I have great ovens, I mostly use it for "home catering", that is, for when I'm feeding the mobs. Frees up at least one oven. :) There are many other things I could do sous vide, but can do with less fuss and bother with my regular equipment, but that's well beyond what most other kitchens have. Frankly, I think the stick regulator and a bucket would be a great car camping oven. Often there's an electric supply at a campground space. I've always had an electric water boiler in my camping supplies. Bring pre-prepped and sealed proteins in an ice chest, rather than pre-cooked and frozen, and one can elevate one's outdoors (but electrified) meals. And that's when all those glass jar cooking techniques might be interesting too....See More
plllog
4 years ago
nancyjane_gardener
4 years ago
bbstx
4 years agolast modified: 4 years ago
dcarch7 d c f l a s h 7 @ y a h o o . c o m
4 years agoSusan Tencza
4 years ago
John Liu
4 years agobbstx
4 years ago
sleevendog (5a NY 6aNYC NL CA)
4 years agolast modified: 4 years agoSusan Tencza thanked sleevendog (5a NY 6aNYC NL CA)plllog
4 years ago
Islay Corbel
4 years agoSusan Tencza
4 years ago
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