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Re: Sous Vide Cooking

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On 2017-12-21 16:08, amdx wrote:
>   I know we have some cooks here, I read that a tight temp control
> is important to Sous Vide cooking, but 0.1*C, that seems a little tight.
>
>   I set up an experimental Sous Vide cooker today.
> I used a temp controller, > https://tinyurl.com/yd4l87xz
> and my wife's old, heavy duty deep fat fryer.
>    The temp controller has a 0.3*C differential.
>   I set it for 54.4*C, power turns on at 54.1*C and off at 54.4*C.
>   However after power is off the temp continued to rise to 56.9*C.
> There's a lot of hot iron in the fryer releasing heat. So I connected a
> hotplate in series with the fryer, basically lowered the fryer voltage
> to 52Vac.
> This was better, the range reduced to 54.1*C to 55.0*C.  I will
> experiment some more with my variac and find the best voltage.


That sort of tight regulation requires more than simple on-off 
thermostat operation. You'll need a real PID control. Even some of the 
low-cost Chinese fridge controllers now have that, like the newer model 
of my first fermentation temp-control units.

Of course, this begs the question of how they measure the temperature. 
Forget simple NTCs or diodes, that's not going to be accurate. It would 
have to be a pricey IC. Otherwise you'll have something that seem to 
regulate to 54.1-54.4C but in reality it is 55.8-56.1C.


>   I did cook a cheap sirloin tip steak the color was even, but a little
> more done than I want, but then my temp ran high, so expected.
>   I cooked it for 1-1/2 hours.
> It was a very thin steak, 5/8" to 3/4", but was evenly red top to
> bottom. I seared it 30 seconds on each side after Sous Vide.
>     Anyone here tried Sous Vide, your comments?
>

Can't comment there, that's frou-frou stuff to us Wild-West barbecuers :-)

I like steak pink inside but almost black and crunchy on the outside.

-- 
Regards, Joerg

http://www.analogconsultants.com/

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Sous Vide Cooking amdx <nojunk@knology.net> - 2017-12-21 18:08 -0600
  Re: Sous Vide Cooking Joerg <news@analogconsultants.com> - 2017-12-21 16:20 -0800
    Re: Sous Vide Cooking amdx <nojunk@knology.net> - 2017-12-21 19:19 -0600
      Re: Sous Vide Cooking Tom Gardner <spamjunk@blueyonder.co.uk> - 2017-12-22 09:25 +0000
    Re: Sous Vide Cooking bill.sloman@ieee.org - 2017-12-21 17:50 -0800
    Re: Sous Vide Cooking George Herold <gherold@teachspin.com> - 2017-12-21 19:36 -0800
    Re: Sous Vide Cooking Lasse Langwadt Christensen <langwadt@fonz.dk> - 2017-12-22 01:54 -0800
      Re: Sous Vide Cooking amdx <nojunk@knology.net> - 2017-12-22 07:34 -0600
  Re: Sous Vide Cooking George Herold <gherold@teachspin.com> - 2017-12-21 19:27 -0800
    Re: Sous Vide Cooking Tom Gardner <spamjunk@blueyonder.co.uk> - 2017-12-22 09:28 +0000
    Re: Sous Vide Cooking "Tom Del Rosso" <fizzbintuesday@that-google-mail-domain.com> - 2017-12-23 12:54 -0500
      Re: Sous Vide Cooking amdx <nojunk@knology.net> - 2017-12-24 17:59 -0600
        Re: Sous Vide Cooking Tom Gardner <spamjunk@blueyonder.co.uk> - 2017-12-25 00:31 +0000
          Re: Sous Vide Cooking amdx <nojunk@knology.net> - 2017-12-24 20:02 -0600
        Re: Sous Vide Cooking George Herold <gherold@teachspin.com> - 2017-12-27 17:44 -0800
  Re: Sous Vide Cooking Winfield Hill <hill@rowland.harvard.edu> - 2017-12-21 19:27 -0800
  Re: Sous Vide Cooking mpm <mpmillard@aol.com> - 2017-12-21 19:52 -0800

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