Cooking in a Vacuum pack

All other recipes including your personal favourite and any seasonal tips to share

Postby saucisson » Thu Jan 08, 2009 6:02 pm

No offense taken :D

Dave
Curing is not an exact science... So it's not a sin to bin.

Great hams, from little acorns grow...
User avatar
saucisson
Site Admin
 
Posts: 6851
Joined: Sat Mar 04, 2006 8:46 pm
Location: Oxford UK

Postby Batman » Thu Jan 08, 2009 6:04 pm

Given the engineering ingenuity amongst the site members, anyone any ideas for a cheap sous vide water bath or adaptation to the bain maries some of the forum members currently use?
TonyB

Visit my blog at www.batty.me.uk
Batman
Registered Member
 
Posts: 197
Joined: Wed Apr 23, 2008 8:36 am
Location: Northumberland, UK

Postby saucisson » Thu Jan 08, 2009 6:54 pm

Yes :)

Dave
Curing is not an exact science... So it's not a sin to bin.

Great hams, from little acorns grow...
User avatar
saucisson
Site Admin
 
Posts: 6851
Joined: Sat Mar 04, 2006 8:46 pm
Location: Oxford UK

Postby wheels » Thu Jan 08, 2009 7:15 pm

**SPECIAL WARNING - PEOPLE OF OXFORD**

Police (and men in white coats) have issued a warning to residents of Oxford to hide any metal objects that look even remotely like water baths or Bain Marie, or any subsidiary parts.

:lol: :lol:
User avatar
wheels
Global Moderator
 
Posts: 12890
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Postby saucisson » Thu Jan 08, 2009 7:42 pm

:D

I'm a making mash tun, that I can in theory contol the temperature of, to within 0.1 deg C at these sort of temperatures:

http://brewsupplies.com/mashing_temperatures.htm

I think it would lend itself readily to low temperature cooking.

As I will also boil wort in it I should be able to cook just about anything that will fit in a 5 gallon brewing bin :)

Dave
Curing is not an exact science... So it's not a sin to bin.

Great hams, from little acorns grow...
User avatar
saucisson
Site Admin
 
Posts: 6851
Joined: Sat Mar 04, 2006 8:46 pm
Location: Oxford UK

Postby wheels » Thu Jan 08, 2009 8:42 pm

Do you use a digital thermostat to get that level of accuracy Dave?
User avatar
wheels
Global Moderator
 
Posts: 12890
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Postby saucisson » Thu Jan 08, 2009 10:10 pm

Will use, it's not finished yet :). It's from the same stable as the one LemonD uses with his fridge, but for heating, not cooling.

Dave
Curing is not an exact science... So it's not a sin to bin.

Great hams, from little acorns grow...
User avatar
saucisson
Site Admin
 
Posts: 6851
Joined: Sat Mar 04, 2006 8:46 pm
Location: Oxford UK

Postby Mike D » Fri Jan 09, 2009 12:31 am

I will also boil wort


The doctor usually gives me ointment for mine !! :lol: :lol:
Cheers,


Mike
____________________________
When I think of a good signature I'll put it here.
User avatar
Mike D
Registered Member
 
Posts: 651
Joined: Tue Mar 21, 2006 10:07 pm
Location: Border of Bury/Bolton up on the moors, Lancashire, England

Postby wallie » Fri Jan 09, 2009 8:29 am

Came upon this while browsing for Sous Vide:
http://freshmealssolutions.com/index.php?page=shop.product_details&category_id=15&flypage=shop.flypage&product_id=18&option=com_virtuemart&Itemid=26

Also if you scroll down to Free Downloads there is a User Manual

What do you guys think?

wallie
wallie
Registered Member
 
Posts: 578
Joined: Wed Nov 29, 2006 3:05 pm
Location: Newcastle Tyne & Wear

Postby saucisson » Fri Jan 09, 2009 10:51 am

That's essentially what I'm building, a standalone controller with a thermal probe. You then plug your cooking device into the controller and attach/insert the probe to the water bath/boiler/rice cooker/crockpot/bain marie and get much more sensitive temperature control than the devices own clunky mechanical thermostat (if it even has one).

The only difference being mine is much, much cheaper than that. Mine will cost me about �40 including the boiler :) Though their's will be more elegant.
Having said that, looking at the controller, it's probably got the same electronic thermostat in it that I'm using :lol:

Dave
Curing is not an exact science... So it's not a sin to bin.

Great hams, from little acorns grow...
User avatar
saucisson
Site Admin
 
Posts: 6851
Joined: Sat Mar 04, 2006 8:46 pm
Location: Oxford UK

Postby wallie » Fri Jan 09, 2009 12:05 pm

This one apparently uses a Thermistor.
Let us know your setup Dave
Unless its on the secret project list. :shock:

wallie
wallie
Registered Member
 
Posts: 578
Joined: Wed Nov 29, 2006 3:05 pm
Location: Newcastle Tyne & Wear

Postby Batman » Fri Jan 09, 2009 1:29 pm

Dave looking forward to the unveiling :) Are you doing anything re circulating the water to reduce any temperature gradient?
TonyB

Visit my blog at www.batty.me.uk
Batman
Registered Member
 
Posts: 197
Joined: Wed Apr 23, 2008 8:36 am
Location: Northumberland, UK

Postby wheels » Fri Jan 09, 2009 1:40 pm

Interesting link Wallie, but I don't like the price! It's basically a rice cooker with a temperature controller similar to what many of us have made (or had made by a mate!) for use on fridges. As Dave will no doubt show in due course, it can be done for a lot less money.

For those interested in this form of cookery there's a good technical article with temps and times for safe cooking here:

http://amath.colorado.edu/~baldwind/sous-vide.html

Phil
User avatar
wheels
Global Moderator
 
Posts: 12890
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Postby wallie » Fri Jan 09, 2009 1:50 pm

Regarding re-circulating the water one web article (I think it was on Egullet)
recommended an Aquarium air bubbler.

wallie
wallie
Registered Member
 
Posts: 578
Joined: Wed Nov 29, 2006 3:05 pm
Location: Newcastle Tyne & Wear

Postby saucisson » Fri Jan 09, 2009 3:18 pm

Mine uses a thermistor too. I hadn't put any thought into temperature gradients yet because for mashing you are dealing with a thin porridge that benefits from stirring, so if I go for a stirrer for that then I'm covered for cooking too. If not the bubbler is a good idea Wallie. Don't worry, it's not a secret, pictures will follow as the build commences. There are a number of routes to go down, including single/double skins, where to mount the probe etc.

Even in a single skin, the element will be protected by a mesh grill, so the first thing to check is the tmperature gradient across the mesh and whether temperatures fluctuate less or more depending on which side of the grill the probe is. My inclination is to have a tightly regulated heater bath at X deg C and then monitor the temperature of inserts placed in the bath, and notch the temperature of the bath accordingly. eg bath at 70 deg will heat a 5 gallon bin of mash to 60 and a bin of water to 68 or whatever.
Curing is not an exact science... So it's not a sin to bin.

Great hams, from little acorns grow...
User avatar
saucisson
Site Admin
 
Posts: 6851
Joined: Sat Mar 04, 2006 8:46 pm
Location: Oxford UK

PreviousNext

Return to Cookery in general

Who is online

Users browsing this forum: No registered users and 4 guests

cron