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What if you flushed the container with cold water? Seems easy enough to rig it to a cold water line and have a hose going into the sink to dump the hot water.
by anologwintermut 12y ago
What if you flushed the container with cold water? Seems easy enough to rig it to a cold water line and have a hose going into the sink to dump the hot water.
- mattmaroon 12y agoI don't think cold water out of a tap is cold enough. I don't know the exact times, but it's generally recommended to use enough ice in ice water that it won't totally melt before the food gets below 40F. But you could do some sort of chilled reservoir. Then you're doubling the size though.
- anologwintermut 12y agoI figured it wasn't cold enough. The idea would be to dump the latent heat in the water. So at least you start from room temperature water and chill it from there. I'm guessing this still wouldn't get cold fast enough, but I don't know how fast "fast enough" is.
- mattmaroon 12y agoYeah, I wouldn't risk it. It's hard to get much cooling power within home kitchen constraints. Really kinda sucks. Douglas Baldwin has a little on it at http://www.douglasbaldwin.com/sous-vide.html http://www.douglasbaldwin.com/sous-vide.html You could probably find it from one of his sources if you cared enough. It made my brain hurt.
- DanBC 12y agoThis is really easy to experiment with. Hard boil a few eggs (using convetional boiling water in a pan) and then see how quickly you can cool that egg. They hold onto heat for a surprisingly long time.