Cooking Sous Vide the DIY Way @ Popular Science…
Everyone’s talking about sous vide, the scientific cooking method that’s making its way from the lab to the home kitchen. The Sous Vide Supreme, which just hit stores, is the first turnkey sous vide setup for home cooks. But we DIY kitchen nerds haven’t been idly waiting for an off-the-shelf solution: We cobbled together our own sous vide setups years ago. It can be done by piecing together a few readily available components — or even, for more intrepid tinkerers, by soldering together some less readily available ones. Here’s how.
Great timing! I was just reading the classic Instructable on this as well!
10 thoughts on “Cooking Sous Vide “the DIY way”…”
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Who buys their kitchen-ready controller? I built mine out of an old Watcom 93 PID controller, a solid state relay, a thermocouple plug/socket pair, and a Hong Kong thermocouple. It’s all in an old PC power supply box.
According to the Wikipedia entry regarding the Sous Vide cooking method: “Clostridium botulinum bacteria can grow in food in the absence of oxygen and produce the deadly botulinum toxin, so sous-vide cooking must be performed under carefully controlled conditions to avoid botulism poisoning.”
Folks . . . please be careful not void your own warranty!
Well, how much botulinum is going to be created after 3 days of cooking? I’d be more worried about long-term effects of chemical estrogen analogs leaching into the food at accelerated rates during heating.
Search for “A Practical Guide to Sous Vide Cooking” by Douglas Baldwin. There is a very detailed section on food safety as well as tons of information about cooking times, etc. The document also seems to be frequently updated and tweaked.
I have been using a PID controller called SousVideMagic and a Black and Decker rice cooker. It works very well but the down side is my cooker is too small to cook ribs. Right now, I am looking at buying a commercial rice cooker with a bigger pot. Any suggestions?
Thanks