PDA

View Full Version

: DIY Sous Vide Machine

Culverin
09-28-2011, 11:50 PM
http://seattlefoodgeek.com/wp-content/uploads/2010/02/DSC_0041.jpg

DIY Sous Vide Heating Immersion Circulator for About $75 | Seattle Food Geek (http://seattlefoodgeek.com/2010/02/diy-sous-vide-heating-immersion-circulator-for-about-75/)

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.
Alphamale
09-28-2011, 11:57 PM
Doesn't look very hard to make as the schematics are pretty darn clear.

I might attempt this after December.
bcrdukes
09-29-2011, 12:21 AM
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.
Culverin
09-29-2011, 12:28 AM
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.
Alphamale
09-29-2011, 12:57 AM
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.
SkinnyPupp
09-29-2011, 02:09 AM
I would totally make one of these if I had the space for one.
unit
09-29-2011, 03:15 PM
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.
TOS'd
09-29-2011, 03:47 PM
Looks like a fun little project, I might still have all my parts and empty boards from high school.
Culverin
10-01-2011, 05:21 AM
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 (http://www.revscene.net/forums/announcement.php?a=228)
SkinnyPupp
10-01-2011, 05:57 AM
You don't need high heat at all for SV
unit
10-01-2011, 03:19 PM
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 (http://www.revscene.net/forums/announcement.php?a=228)

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.
Culverin
10-01-2011, 05:30 PM
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 (http://www.revscene.net/forums/announcement.php?a=228)
unit
10-02-2011, 10:00 AM
what for? not sure what effect that would have on the pump.
Culverin
10-02-2011, 08:05 PM
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.
unit
10-02-2011, 08:16 PM
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
Culverin
10-02-2011, 10:38 PM
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.
Vale46Rossi
10-07-2011, 06:44 PM
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
Death2Theft
12-19-2011, 01:44 PM
Walmart.com: Hamilton Beach 6-Quart Set 'n Forget Probe Slow Cooker: Appliances (http://www.walmart.com/ip/Hamilton-Beach-Set-n-Forget-6-Quart-Programmable-Slow-Cooker/14320896)
sonick
12-19-2011, 02:27 PM
lol that's not the same thing./
Death2Theft
12-20-2011, 07:53 PM
Whats the diff?
cho
12-20-2011, 08:10 PM
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
Death2Theft
12-21-2011, 07:33 AM
Did you not see my link it comes with a probe.
SkinnyPupp
12-21-2011, 07:37 AM
Asking what the difference between slow cooking and SV is like asking the difference between baking and frying.
sonick
12-21-2011, 07:40 AM
Did you not see my link it comes with a probe.

: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.
Death2Theft
12-23-2011, 08:57 AM
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.
unit
12-23-2011, 12:04 PM
a sous vide rig will maintain that specific temperature for as long as you want.

a slow cooker will turn off or keep warm after the meat hits the right temp. it wont maintain that desired temperature.
corollagtSr5
02-21-2012, 10:53 PM
I found one in canada that makes them. They made their first unit in dec 2007. The company is in toronto. They go for 169.50 plus shipping. sous vide controller (http://freshmealssolutions.com/store/products/-SousVideMagic-1500D-HD-Temperature-Controller-.html)

group buy lol?
cho
02-21-2012, 11:23 PM
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.

best example i can think of is like a 63 deg egg yolk

if you set your crockpot at 63 degrees, the machine will have it go up to 63 deg, then "turn off" because it has reached temp, and when it "turns off" the temp will go down before it turns on again to reach up to 63

in the sv machine , it consistently circulates water and makes sure its at 63 deg at ALL times
rymack
02-22-2012, 10:43 AM
Just ordered this one...
SousVide Supreme: Sous Vide Cooking, Sous-vide appliance for home, restaurants - SousVide Supreme (http://www.sousvidesupreme.com/department.aspx?DeptId=3&)
Vale46Rossi
02-23-2012, 04:38 AM
Just ordered this one...
SousVide Supreme: Sous Vide Cooking, Sous-vide appliance for home, restaurants - SousVide Supreme (http://www.sousvidesupreme.com/department.aspx?DeptId=3&)

I have this set


Sous Vide Supreme Promotion, Special Offer: Sous Vide Cooking, Sous-vide appliance for home, restaurants - SousVide Supreme (http://www.sousvidesupreme.com/product.aspx?productid=124&deptid=3&)


Great for the Sous Vide Duck Breast Recipe1
Soundy
04-01-2012, 05:02 PM
Buddy of mine just finished hacking an old crock pot to work for sous vide. Says it works great and was dead simple to do.

Hack a Crock Pot into a Sous Vide Cooker - How-To Geek
Hack a Crock Pot into a Sous Vide Cooker - How-To Geek (http://www.howtogeek.com/93983/hack-a-crock-pot-into-a-sous-vide-cooker/)