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I've never understood the need for a complicated sous-vide setup. I've found that water at 80 degrees Celsius in a heavy pot with the lid on will remain suffici
by andr 12y ago
I've never understood the need for a complicated sous-vide setup. I've found that water at 80 degrees Celsius in a heavy pot with the lid on will remain sufficiently hot for 30-45 minutes. If not, you can always swap the water halfway through.
- NoNotTheDuo 12y agoI have one created using an Arduino and a Crockpot. The biggest thing for me is that I can throw some steaks in at 730am when I leave for work and when I get home at 530pm they are ready to eat (or sear-then-eat, I guess). I think it's the same argument as why you would want a crockpot in your kitchen, versus a normal pot.
- eropple 12y agoFor your use case, maybe, but "halfway through" for much of what I use my Sous Vide Supreme for would be three or four hours. And I rarely have mine at 80C - I do beef at 55-57C, and there are safety implications (or quality implications, in the other direction) to not maintaining temperature.
- tptacek 12y agoThat works fine for short cooks and for the most forgiving proteins, but it does not work well for long cooks, braise cuts, vegetables, or high-temp proteins (like confit). It's also much less convenient; you can bag proteins and dunk them in the circulator in the morning and sear them when you get home from work.