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I am familiar with sous-vide, but it is very much not a rice cooker. That's like saying assembly is the same as Python. A good poly-science costs what, $700? I
by mattmaroon 14y ago
I am familiar with sous-vide, but it is very much not a rice cooker. That's like saying assembly is the same as Python.
A good poly-science costs what, $700? I did see a cool-looking immersion circulator on Kickstarter for I think under $200 a few months back, I should try to find it again.
And you still need to rip and char at the end for maillard reactions! But yeah, they're bad ass. Easiest way to poach an egg too.
- ghaff 14y agoHook a $100-ish PID controller up to the rice cooker. (Personally I hook it up to a crockpot but, more or less, same difference--some say a big rice cooker is actually better for this than a crock pot.) You do of course, need, a vacuum sealer as well although you can experiment with ziplocks that you've squeezed the air out of. I'm actually not really a sous vide religious convert. But I did put together a setup and, for certain types of food, it's actually really convenient.
- mattmaroon 14y agoHow do you circulate the water?
- tptacek 14y agoYou don't need to circulate the water in a rice cooker. You do get more variation in temperature than you would get with a real circulator, but it's not enough to matter unless you're doing fussy egg cooking. For most cooking, a noncirculated rice cooker water bath worked just great for me.
- evgen 14y agoAquarium pumps work quite well, but it is not strictly necessary.
- mattmaroon 14y agoI'm going to have to try this because why not?
- mhuffman 14y agoConvection vs. circulation. The heat comes from the bottom with rice cookers and crockpots.
- derleth 14y ago> A good poly-science costs what, $700? Rather expensive, then, for most of the world.
- tptacek 14y agoThe only people who really need Polyscience circulators are restaurants and food service professionals. The advantage of the Polyscience circulator over the $200-$300 alternatives (or the $100-150 Auber DIY setups, or the $50-75 full DIY setups) is mostly volume. If you need to queue up 100 servings of protein every day, the cheap setup isn't going to cut it, and also poses HACCP issues.
- icey 14y agoI use an Auber PID [1] with a crockpot. I "vacuum" seal by submerging food in ziploc baggies in a sink full of water. It all works fine, I've never felt like I needed to drop hundreds of dollars on fancy equipment. [1] http://www.auberins.com/index.php?main_page=product_info&products_id=44 http://www.auberins.com/index.php?main_page=product_info&...
- tptacek 14y agoI still do the ziploc thing. It's fraught, but worth it for the convenience.
- deleted 14y ago[deleted]
- gte910h 14y agoThey sell 1 brand of SV machine for 180ish on amazon, and another for 350-500.