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Tweek posted:What is the cheapest I'd be looking at to build my own immersion circulator, what parts would I need, and would it require a soldering iron? Actually the simplest variant is a controller that switches a hotplate on or off, depending on the temperature of a feeler in the pot. If +-5° is good enough for you you can build this for pretty cheap, most of which will be the case and the power relay. But the last time I helped build something like this we probable paid less then 20 DM for the parts.. So you might have to ask the electronics thread for details. Generally a lot will depend on what kind of temperature feeler you use.
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Oct 6, 2013 16:46
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| # ¿ May 1, 2024 09:40 |
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What is the advantage in cooking a whole chicken(or meat in general) part and then slicing it afterward? For example in that chicken salad. It feels like with sv you should be able to cut the stuff beforehand without losing anything and making it cook faster.
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Jul 1, 2015 10:42
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LoonyLeif posted:I hope to try SV some day soon, just wondering if it's possible to do a nice, big pork shoulder for pulled pork? What about a whole chicken? Seems like what most of you are doing is thinner cuts of meat, so I've gotta ask if I'm truly off base here You just need large enough bags. And I do think that SV is not well suited for Bone-in meats.
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Dec 2, 2017 03:52
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So I finally bought a real immersion circulator when it was on sale. What is the easiest way to cover a normal pot with that circulator inserted, to prevent excess evaporation? I have been using a normal lid for my ghetto setup.
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Nov 25, 2018 11:06
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Sentient Data posted:I bought the rubbermaid container and the $10 silicone lid, I had 0 noticeable evaporation after 24h of cooking
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Nov 25, 2018 13:29
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So, I decided to do the first really long sous-vide session with my new Anova. The cheap offbrand ziplock bag started dissolving after around 20 hours. The bag itself seems tight, but the writing on the outside flaked off. Now my water and circulator are full of paint flake. Really annoying.
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Dec 2, 2018 05:21
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I think sous vide is just unsuited for making a traditional soft boiled egg. Because the white needs a different temperature then the yolk. The true modernist way would be to separate them, cook them separately and then combine them. And dropping them into a boil after precooking them has only disadvantages compared to just steaming them with a timer. Here are some nice demonstrations on how not to cook eggs: https://www.youtube.com/watch?v=MQHBuedABOo And peeling: https://www.youtube.com/watch?v=nIIe4A-cpC4
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Dec 10, 2018 20:37
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If your sv recipe has a maximum cooking time, you are doing it wrong.
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Jun 21, 2019 15:28
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| # ¿ May 1, 2024 09:40 |
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I have an old Anova and the wifi sucks. By sucks I mean that it refuses to work with my wifi. Because it is incompatible with all security features that modern wifi has. After some time of trying to get it to work I contacted support and found out it can only connect to wifi if your wifi password is less then 7 characters long. I ended up using only the buttons and bluetooth modes. But, if you want to use it over wifi you probably should spring for the expensive option, and still prepare to be disappointed.
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Mar 29, 2023 21:34
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