DIY Sous Vide Challenge
Evan and I are looking to build a DIY sous vide machine. We are sourcing the parts and are just about to ready to rock and roll. If anyone is interested in playing with us, drop us a line…
Here’s what we’ve come up with so far:
-in principal any body of water can be used to cook sous vide.
-the primary concern of cooking sous vide is keeping the temperature as constant as possible
-a PID is a high tech tool used to monitor something or other, but ultimatly is a device we can purchase, program and use to keep the water temperature constant.
-modern immersion circulators are complicated looking but in reality are not. they consist of 3 parts: a PID, a thermometer and a blower/fan used to circulate water.
-technically, one could use a stock pot, large hotel insert or rice cooker for a water bath
-in practice a water bath should have enough thermal mass to limit temperature fluctuations when cold food is added.
-there are not many quality consumer/prosumer grade vacume sealers available on the market. going full commercial grade is big $$$.
-PIDs can be bought for about $50 and will allow you to plug in a heating coil (such as one removed from an electric kettle) to be activated only when certain temperature critriea are met.
-it is important to insulate the water bath well to make the process effecient and to maintain a constant temperature.