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I thought of this exact page whilst reading; I'm glad I wasn't the only one. It would be pretty awesome if you documented how you made it work (especially if y
by whimsy 17y ago
I thought of this exact page whilst reading; I'm glad I wasn't the only one.
It would be pretty awesome if you documented how you made it work (especially if you do it in such a way that is cheap and easily reproducible).
- tptacek 17y ago1. Buy Auber Instruments SV controller @ ~$120. 2. Buy mechanically-switched Black & Decker rice cooker @ $40. 3. Buy Seal-a-Meal vacuum sealer @ $40. 4. Buy two aged rib-eye steaks. 5. Pat steaks dry, salt liberally, pepper. 6. Seal steaks in a single vacuum-sealed bag with 1 tbsp of butter for each steak. 7. Set Auber PID controller for 131f. 8. Put sealed steaks in the bottom of the rice cooker. Fill with water. 9. Ensure that the thermal probe from the PID controller is in the water. 10. Ensure that the rice cooker is plugged into the PID controller, and the PID controller into the wall. 11. Walk away for 4 hours. 12. Heat peanut oil in a skillet until shimmering. 13. Remove steaks from water bath. Pat dry. Oil should be just-smoking. 14. Sear steaks on both sides, 30-40 seconds per side. 15. Rest meat 10-15 minutes. 16. Serve.
- spudlyo 17y agoThanks so much for this list. Very excited to try it!
- tptacek 17y agoWait until you try good-quality short ribs, cooked at 134 for 3 days. Medium-rare short ribs!
- Edaname 17y agoDon't forget to include SousVideMagic controller. The new model 1500D has better precision (0.1)over the old model.