Food & Fine Dining Hungry? Come on down to Wings - Fun, Food and Drinks.
Top Restaurants in town? Got a good recipe to share? Share culinary info or post up photos of your delicious dish. #revsceneVLS |
 | | 
09-28-2011, 11:50 PM
|
#1 | | My bookmarks are Reddit and REVscene, in that order
Join Date: Sep 2006 Location: Vancouver
Posts: 4,442
Thanked 13,465 Times in 1,814 Posts
| DIY Sous Vide Machine
 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.
| 
|  | |
09-28-2011, 11:57 PM
|
#2 | | RS.net, helping ugly ppl have sex since 2001
Join Date: Oct 2004 Location: Burnaby
Posts: 9,441
Thanked 2,377 Times in 445 Posts
|
Doesn't look very hard to make as the schematics are pretty darn clear.
I might attempt this after December.
__________________ Feedback Quote:
Originally Posted by Jason00S2000  Invisible sky daddies commanding people to do shit is just so beyond retarded, I feel like punching myself in the balls until I shit my computer chair. | Quote:
Originally Posted by Chopstick 4 years ago, I pulled up to burger king, and asked to get a teen burger. I realized after the 3rd time i said it, I was in the wrong fucking place.
(>___<) | Quote: |
Originally Posted by Sky_High [19-10, 22:51] how many post do I need before I can fail TOS'D posts. | | |
| | |
09-29-2011, 12:21 AM
|
#3 | | RS Veteran
Join Date: Dec 2001 Location: GTA
Posts: 29,000
Thanked 10,496 Times in 4,303 Posts
|
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.
__________________ Quote:
Originally Posted by Badhobz Yeah. Typical Mainlander Barbie doll.
Her car even smelled nice. Like a mixture of luxury perfume and a hint of….. vag ? Fish sauce ? Something a bit dank | | |
| | |
09-29-2011, 12:28 AM
|
#4 | | My bookmarks are Reddit and REVscene, in that order
Join Date: Sep 2006 Location: Vancouver
Posts: 4,442
Thanked 13,465 Times in 1,814 Posts
|
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.
| |
| | |
09-29-2011, 12:57 AM
|
#5 | | RS.net, helping ugly ppl have sex since 2001
Join Date: Oct 2004 Location: Burnaby
Posts: 9,441
Thanked 2,377 Times in 445 Posts
| Quote:
Originally Posted by Culverin 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.
__________________ Feedback Quote:
Originally Posted by Jason00S2000 Invisible sky daddies commanding people to do shit is just so beyond retarded, I feel like punching myself in the balls until I shit my computer chair. | Quote:
Originally Posted by Chopstick 4 years ago, I pulled up to burger king, and asked to get a teen burger. I realized after the 3rd time i said it, I was in the wrong fucking place.
(>___<) | Quote: |
Originally Posted by Sky_High [19-10, 22:51] how many post do I need before I can fail TOS'D posts. | | |
| | |
09-29-2011, 02:09 AM
|
#6 | | Hacked RS to become a mod
Join Date: Feb 2002 Location: Sunny Hong Kong
Posts: 52,295
Thanked 23,808 Times in 8,185 Posts
|
I would totally make one of these if I had the space for one.
| |
| | |
09-29-2011, 03:15 PM
|
#7 | | SFICC-03*
Join Date: Mar 2002 Location: richmond
Posts: 8,054
Thanked 2,452 Times in 986 Posts
|
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.
| |
| | |
09-29-2011, 03:47 PM
|
#8 | | :inoutugh:
Join Date: Feb 2008 Location: ඞ
Posts: 9,966
Thanked 5,833 Times in 1,836 Posts
|
Looks like a fun little project, I might still have all my parts and empty boards from high school.
| |
| | |
10-01-2011, 05:21 AM
|
#9 | | My bookmarks are Reddit and REVscene, in that order
Join Date: Sep 2006 Location: Vancouver
Posts: 4,442
Thanked 13,465 Times in 1,814 Posts
|
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. Posted via RS Mobile | |
| | |
10-01-2011, 05:57 AM
|
#10 | | Hacked RS to become a mod
Join Date: Feb 2002 Location: Sunny Hong Kong
Posts: 52,295
Thanked 23,808 Times in 8,185 Posts
|
You don't need high heat at all for SV
| |
| | |
10-01-2011, 03:19 PM
|
#11 | | SFICC-03*
Join Date: Mar 2002 Location: richmond
Posts: 8,054
Thanked 2,452 Times in 986 Posts
| Quote:
Originally Posted by Culverin 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. Posted via RS Mobile | 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.
| |
| | |
10-01-2011, 05:30 PM
|
#12 | | My bookmarks are Reddit and REVscene, in that order
Join Date: Sep 2006 Location: Vancouver
Posts: 4,442
Thanked 13,465 Times in 1,814 Posts
|
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. Posted via RS Mobile | |
| | |
10-02-2011, 10:00 AM
|
#13 | | SFICC-03*
Join Date: Mar 2002 Location: richmond
Posts: 8,054
Thanked 2,452 Times in 986 Posts
|
what for? not sure what effect that would have on the pump.
| |
| | |
10-02-2011, 08:05 PM
|
#14 | | My bookmarks are Reddit and REVscene, in that order
Join Date: Sep 2006 Location: Vancouver
Posts: 4,442
Thanked 13,465 Times in 1,814 Posts
|
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.
| |
| | |
10-02-2011, 08:16 PM
|
#15 | | SFICC-03*
Join Date: Mar 2002 Location: richmond
Posts: 8,054
Thanked 2,452 Times in 986 Posts
|
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
| |
| | |
10-02-2011, 10:38 PM
|
#16 | | My bookmarks are Reddit and REVscene, in that order
Join Date: Sep 2006 Location: Vancouver
Posts: 4,442
Thanked 13,465 Times in 1,814 Posts
| Quote:
Originally Posted by unit 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.
| |
| | |
10-07-2011, 06:44 PM
|
#17 | | I want to be a person and not an icon.
Join Date: Jan 2010 Location: Mugello
Posts: 4,179
Thanked 5,286 Times in 892 Posts
| Quote:
Originally Posted by Culverin 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 
so useful
| |
| | |
12-19-2011, 01:44 PM
|
#18 | | Rs has made me the woman i am today!
Join Date: Mar 2004 Location: Vancouver
Posts: 4,310
Thanked 580 Times in 230 Posts
| | |
| | |
12-19-2011, 02:27 PM
|
#19 | | RS.net, helping ugly ppl have sex since 2001
Join Date: Oct 2005 Location: Revscene
Posts: 9,276
Thanked 7,170 Times in 2,403 Posts
|
lol that's not the same thing./
__________________ Quote:
Originally Posted by skyxx Sonick is a genius. I won't go into detail what's so great about his post. But it's damn good! | 2010 Toyota Rav4 Limited V6 - Wifey's Daily Driver
2009 BMW 128i - Daily Driver
2007 Toyota Rav4 Sport V6 - Sold
1999 Mazda Miata - Sold
2003 Mazda Protege5 - Sold
1987 BMW 325is - Sold
1990 Mazda Miata - Sold 100% Buy and Sell Feedback | 
| | |
12-20-2011, 07:53 PM
|
#20 | | Rs has made me the woman i am today!
Join Date: Mar 2004 Location: Vancouver
Posts: 4,310
Thanked 580 Times in 230 Posts
|
Whats the diff?
| |
| | |
12-20-2011, 08:10 PM
|
#21 | | sneaky beaky like
Join Date: Apr 2008 Location: vancouver
Posts: 2,262
Thanked 4,512 Times in 638 Posts
|
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
__________________ '19 honda civic fk8
| |
| | |
12-21-2011, 07:33 AM
|
#22 | | Rs has made me the woman i am today!
Join Date: Mar 2004 Location: Vancouver
Posts: 4,310
Thanked 580 Times in 230 Posts
|
Did you not see my link it comes with a probe.
| |
| | |
12-21-2011, 07:37 AM
|
#23 | | Hacked RS to become a mod
Join Date: Feb 2002 Location: Sunny Hong Kong
Posts: 52,295
Thanked 23,808 Times in 8,185 Posts
|
Asking what the difference between slow cooking and SV is like asking the difference between baking and frying.
| |
| | |
12-21-2011, 07:40 AM
|
#24 | | RS.net, helping ugly ppl have sex since 2001
Join Date: Oct 2005 Location: Revscene
Posts: 9,276
Thanked 7,170 Times in 2,403 Posts
| Quote:
Originally Posted by Death2Theft Did you not see my link it comes with a probe. | 
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.
__________________ Quote:
Originally Posted by skyxx Sonick is a genius. I won't go into detail what's so great about his post. But it's damn good! | 2010 Toyota Rav4 Limited V6 - Wifey's Daily Driver
2009 BMW 128i - Daily Driver
2007 Toyota Rav4 Sport V6 - Sold
1999 Mazda Miata - Sold
2003 Mazda Protege5 - Sold
1987 BMW 325is - Sold
1990 Mazda Miata - Sold 100% Buy and Sell Feedback | |
| | |
12-23-2011, 08:57 AM
|
#25 | | Rs has made me the woman i am today!
Join Date: Mar 2004 Location: Vancouver
Posts: 4,310
Thanked 580 Times in 230 Posts
|
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.
| |
| | | |
Posting Rules
| You may not post new threads You may not post replies You may not post attachments You may not edit your posts
HTML code is Off
| | |
All times are GMT -8. The time now is 06:54 AM.
|
You are currently viewing our boards as a guest which gives you limited access to view most discussions and access our other features. By joining our free community you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content and access many other special features. Registration is fast, simple and absolutely free so please, join our community today!
The banners on the left side and below do not show for registered users!
