Anyone know how I'd make a temperature controlled water bath

[Pferdestarke]

I am interested in sous-vide cooking which is submerging sealed food, usually meat in a water bath at between 58 and 65 degrees for long periods to cook the meat without losing any moisture and ensuring perfectly tender, evenly-cooked meat not obtainable with a hot pan.

Problem is, they are not really available domestically and commercially are around £600. There has to be a way to buy and temp-controlled element and find a suitable metal bath.

Any ideas?

[sparkythecat]

Immersion heater elements are thermostatically controlled. Couldn't you use one of those creatively?

They seem to work around the temp you are trying to acheive.

temp adjustment

Edited by sparkythecat on Sunday 20th December 11:16

[TooLateForAName]

Have a look at darkroom equipment as well. OK the temps are only low 20c but the baths/elements are available cheaply. Could probably be easily adapted.


(Does sound a bit 'boil-in-the-bag' though...)

[annodomini2]

sparkythecat said:

Immersion heater elements are thermostatically controlled. Couldn't you use one of those creatively?

They seem to work around the temp you are trying to acheive.

temp adjustment

Edited by sparkythecat on Sunday 20th December 11:16

You could theoretically just use the immersion tank, modern ones are insulated and so should consume less power than an open bath, the key with the heater would be where you placed the tank and wiring it up as typically they are on their own circuit.

[jardinec]

Clostridium botulinum bacteria can grow in food in the absence of oxygen and produce the deadly botulinum toxin, so sous-vide cooking must be performed under carefully controlled conditions to avoid botulism poisoning.[4] To help with food safety and taste, relatively expensive water-bath machines (thermal immersion circulators) are used to circulate precisely heated water.

http://en.wikipedia.org/wiki/Sous-vide


Just make sure it works properly

[davidspooner]

I've always fancied changing my bath to a temperature controlled one - I assume this is possible?

[sparkythecat]

Normal domestic immersion heaters are typically 2.7 to 3kW and heat a 20 gallon tank. These are usually wired on their own radial circuit

To cook his meal the OP only needs to heat a fraction of that volume . There are much lower powered immersion heaters available for other applications which could quite easily be run off a 13 amp socket.

[andy43]

Pferdestarke said:

I am interested in sous-vide cooking which is submerging sealed food, usually meat in a water bath at between 58 and 65 degrees for long periods to cook the meat without losing any moisture and ensuring perfectly tender, evenly-cooked meat not obtainable with a hot pan.

Problem is, they are not really available domestically and commercially are around £600. There has to be a way to buy and temp-controlled element and find a suitable metal bath.

Any ideas?

You are Heston Blumenthal and I claim my five pounds.
Oh, and you'd get a couple of sausages or a small lamb chop in a baby bottle warmer

[Simpo Two]

Might this be better on the Food & Drink forum?

[Pferdestarke]

Thanks for the replies folks. It's a bit of a non starter really, and I don't want botulism.

Bugger

[Duke Thrust]

Pferdestarke said:

I don't want botulism.

Meh - how bad could it be.

[Vipers]

Try PVL, (Pressure Vacuum Level Ltd)

www.pvl.co.uk

or email on [e-mail]

May be something in their catalogue for you.

[ColinM50]

What about a slow cooker? Where you put say a casserole on in the morning and it all gently bubbles away all day then when you come from work in the evening the house smells wonderful and it's all nicely cooked. Mmmmm yumm yumm

[Vipers]

ColinM50 said:

What about a slow cooker? Where you put say a casserole on in the morning and it all gently bubbles away all day then when you come from work in the evening the house smells wonderful and it's all nicely cooked. Mmmmm yumm yumm

Now that sounds easier to me. And would you notice the flavour, assuming both ways of cooking it results in a difference?