Saturday, December 7, 2013

Sous Vide - Yet again

Thursday night, while thinking about something else, had an ah-ha moment.  Some time ago, while was on the East Coast, had an urge to purchase some of the "waterless" cookware, as seen at a lot of the fairs.  Couple companies offer this product, and it's basically the same between the companies but with some minor design changes and produce enhancements.

Was able to get the basic set, off craigslist.  Have used it a handful of times and am pretty happy with them.  However, one of the pieces is a hotplate, and combined with one of the stainless steel pots, seems to be ideal for the this use.

Due to some of the "water tight" features, had to modify the top slightly.  There were two parts which had to get ride of, a sliding thing (that lets steam escape) and something else that fits in there, which reduces size of the hole in the top.  This was so have place to slide the thermometer in and a way to retain it, without slippy slideness happening.

Using this new pot, and hot plate, which already had, and the sous vide controller now maintains heat much much better, wavering less than 1 degree Celsius.  Think there is still some adjustment to do but was a good project.  Now it's time to test it out with some eggs, hard boiled.

1 comment:

  1. I have always been interested in this type of cooking. I can't wait to hear how it works out for you. How are you going to make Ice Cream in it though...