DIY Sous Vide Machine
 

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DIY Sous Vide Heating Immersion Circulator for About $75 | Seattle Food Geek

Who here on RS has equipment and skill to help us build some?
For those of us with zero skill, would be nice if we can find somebody to help us out.

Doesn't look very hard to make as the schematics are pretty darn clear.

I might attempt this after December.

Alphamale's right. Building something like this with a PID controller is pretty easy.

I did something similar to this with my espresso machine using an Auber PID which was a lot more complicated. Took me about an hour with little to no electronics experience.

If you guys manage to pull it off, please let me know, I'm pretty retarded when it comes to electronics stuff, might ask for your help.

I wonder if this can handle duck fat for my duck confit.
I'm just going crazy thinking I'd be able to do a batch of 30+ legs.

If I make this and I help you, you must cordially invite me to all your cookouts..


FOREVER.

I would totally make one of these if I had the space for one.

very cool. i considered building one like this before i caved and just bought one.

some fat asian guy on masterchef claimed that he had to rebuild his many times so that sort of turned me off.

Looks like a fun little project, I might still have all my parts and empty boards from high school.

How much heart do you think it can handle?
My oven sucks and I'm wondering is I can get it to 200-250 to do duck confit.
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You don't need high heat at all for SV

that high heat is not actually needed for SV duck confit
you could probably do it at something like 160f

beauty of SV duck confit is you only need a spoon of duck fat.

Don't you need to hit 180 or something to break down the connective tissue?
I wasn't thinking SV duck confit, I've got a tub, I was thinking more asking the lines of putting the immersion circulator right into the duck fat.
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what for? not sure what effect that would have on the pump.

Cause my oven is jumpy, it's a pretty old commercial wolf stove. Even on the lowest setting, it has a tendency to shoot up to over 250, if I do the confit on the stove top and watch it like a hawk, then it comes out super tender.
I'm going to call a stove/gas guy, but I'm not sure it can be re-calibrated that well anyways. :(

It would be a lot better just to throw it in the oven and just forget about it. An immersion circulator just sounds perfect for swirling around the oil and keeping it at the perfect temps. Within a week of doing like 2-3 legs a day, I would be able to nail down the perfect temps.

hmm what I mean is why waste like 6+ quarts of fat when u could just vacuum seal a few tablespoons for the same effect

Oh... well, I don't have a vacuum sealer yet, but I was thinking the fat penetration wouldn't be that good. But you bring up a good point.

my SV machine comes with the vacuum sealer :D

so useful

lol that's not the same thing./

Whats the diff?

sous vide machine circulates the water at the EXACT temperature you want, it will NEVER fluctuate

a crock pot just heats up to x degree and have nothing stopping it from going warmer or colder

Did you not see my link it comes with a probe.

Asking what the difference between slow cooking and SV is like asking the difference between baking and frying.

:facepalm:

A slow cooker and a sous vide machine are two totally different things. It's like comparing an oxcart to a Bugatti Veyron, probe or no probe.

Sous Vide machines continually cooks the food at a certain temperature for prolonged periods of time to the exact doneness desired, evenly throughout the entire piece of food.

The slow cooker with the probe merely senses the temperature of the meat in the cooker and stops cooking once it hits the temperature.

The way i see is you use the probe in the water and once it's reached the defined "sous vide" temp you throw the vacuum sealed package in there to cook for exactly the same amount of time as a sous vide machine. Putting the probe into the vacuum sealed meat product would ruin the whole vacuum sealing purpose so obviously I dont plan on using it that way. Once the water goes below set temp it turns on again to keep it at set temp.
Please explain to me ANY difference in doing it this way than spending 5x as much on a sous vide machine.