Comments on: DIY Sous Vide http://www.savvyhousekeeping.com/poor-man%e2%80%99s-sous-vide/ Housekeeping the smart way Sat, 11 Feb 2012 01:01:25 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Sunday Afternoon in the Kitchen « Bmore Sara http://www.savvyhousekeeping.com/poor-man%e2%80%99s-sous-vide/comment-page-1/#comment-131958 Sunday Afternoon in the Kitchen « Bmore Sara Tue, 23 Aug 2011 01:47:03 +0000 http://www.savvyhousekeeping.com/poor-man%e2%80%99s-sous-vide/#comment-131958 [...] do a genuine sous vide is pricey, so Bon Appétit provided instructions for a hack.  You can find another hack at Savvy Housekeeping.  The Bon Appétit hack involves placing the chicken with its marinade into [...] [...] do a genuine sous vide is pricey, so Bon Appétit provided instructions for a hack.  You can find another hack at Savvy Housekeeping.  The Bon Appétit hack involves placing the chicken with its marinade into [...]

]]> By: Sous Vide Cooking Part I: The Idea http://www.savvyhousekeeping.com/poor-man%e2%80%99s-sous-vide/comment-page-1/#comment-130457 Sous Vide Cooking Part I: The Idea Wed, 03 Aug 2011 14:46:45 +0000 http://www.savvyhousekeeping.com/poor-man%e2%80%99s-sous-vide/#comment-130457 [...] hundred dollars for a device that I can make for a lot less than that? There are several DIY sous vide projects on the web, one of which was featured in Make magazine issue [...] [...] hundred dollars for a device that I can make for a lot less than that? There are several DIY sous vide projects on the web, one of which was featured in Make magazine issue [...]

]]> By: Ryan Conway http://www.savvyhousekeeping.com/poor-man%e2%80%99s-sous-vide/comment-page-1/#comment-117586 Ryan Conway Tue, 29 Mar 2011 21:05:35 +0000 http://www.savvyhousekeeping.com/poor-man%e2%80%99s-sous-vide/#comment-117586 One trick for stove top sous-vide is to mess a little bit with the overall thermal efficiency from the burner to the pot. For example my dutch oven will maintain ~150f on my stoves lowest setting. If I fill a stock pot with water, put a baking rack on top of that, and put the dutch oven on top of that, the whole system looses enough heat to hold ~135 with very little maintenance (adding cool water). The baking rack insures that there is enough of a air gap around the bottom of the dutch oven to allow enough of the heat from the water below to escape around the sides. That said I'm still getting a PID system now that I have tried it a couple of times. One trick for stove top sous-vide is to mess a little bit with the overall thermal efficiency from the burner to the pot.

For example my dutch oven will maintain ~150f on my stoves lowest setting. If I fill a stock pot with water, put a baking rack on top of that, and put the dutch oven on top of that, the whole system looses enough heat to hold ~135 with very little maintenance (adding cool water). The baking rack insures that there is enough of a air gap around the bottom of the dutch oven to allow enough of the heat from the water below to escape around the sides.

That said I’m still getting a PID system now that I have tried it a couple of times.

]]> By: Nolan http://www.savvyhousekeeping.com/poor-man%e2%80%99s-sous-vide/comment-page-1/#comment-104976 Nolan Tue, 28 Dec 2010 05:04:59 +0000 http://www.savvyhousekeeping.com/poor-man%e2%80%99s-sous-vide/#comment-104976 Oops left out the source. Here you go! Found via the wikipedia page for seawater. http://twt.mpei.ac.ru/tthb/2/Tab-5-5-13-2-Ther-Cond-Seawater.html Oops left out the source. Here you go! Found via the wikipedia page for seawater.

http://twt.mpei.ac.ru/tthb/2/Tab-5-5-13-2-Ther-Cond-Seawater.html

]]> By: Nolan http://www.savvyhousekeeping.com/poor-man%e2%80%99s-sous-vide/comment-page-1/#comment-104975 Nolan Tue, 28 Dec 2010 05:03:57 +0000 http://www.savvyhousekeeping.com/poor-man%e2%80%99s-sous-vide/#comment-104975 According to this data increasing the salinity (Or probably most dissolvable solids) decreases the thermal conductance. Since you want all heat spread around quickly it is probably best to use distilled water, however it is a negligible gain. Just use tapwater in other words :D. <a href="" title="http://twt.mpei.ac.ru/tthb/2/Tab-5-5-13-2-Ther-Cond-Seawater.html" rel="nofollow"> According to this data increasing the salinity (Or probably most dissolvable solids) decreases the thermal conductance. Since you want all heat spread around quickly it is probably best to use distilled water, however it is a negligible gain. Just use tapwater in other words :D .

]]> By: Rob Handel http://www.savvyhousekeeping.com/poor-man%e2%80%99s-sous-vide/comment-page-1/#comment-100662 Rob Handel Thu, 11 Nov 2010 16:04:52 +0000 http://www.savvyhousekeeping.com/poor-man%e2%80%99s-sous-vide/#comment-100662 Thinkerer seems to have gone on a rampage of sous vide smearing on several blogs. I've read quite a few in preparation to try out sous vide this weekend, and almost all of them have the same fanatical warning. A comment about the salt affecting the water- salt will not help with keeping the water at a constant temperature. While it is true that salt affects the properties of water, these only extend as far as the temperatures in which water freezes or boils. Adding salt to water will make it freeze at a lower temperature and boil at a higher temperature, but it cannot actually change the physical temperature of the water. Source: I'm a science major Thinkerer seems to have gone on a rampage of sous vide smearing on several blogs. I’ve read quite a few in preparation to try out sous vide this weekend, and almost all of them have the same fanatical warning.

A comment about the salt affecting the water- salt will not help with keeping the water at a constant temperature. While it is true that salt affects the properties of water, these only extend as far as the temperatures in which water freezes or boils. Adding salt to water will make it freeze at a lower temperature and boil at a higher temperature, but it cannot actually change the physical temperature of the water.
Source: I’m a science major

]]> By: johan http://www.savvyhousekeeping.com/poor-man%e2%80%99s-sous-vide/comment-page-1/#comment-96487 johan Sun, 19 Sep 2010 20:59:58 +0000 http://www.savvyhousekeeping.com/poor-man%e2%80%99s-sous-vide/#comment-96487 The military has used sous vide cooking for years; there are very few botulism cases.. you do the math. The military has used sous vide cooking for years; there are very few botulism cases..

you do the math.

]]> By: sous vide lovah http://www.savvyhousekeeping.com/poor-man%e2%80%99s-sous-vide/comment-page-1/#comment-54529 sous vide lovah Tue, 23 Feb 2010 19:46:37 +0000 http://www.savvyhousekeeping.com/poor-man%e2%80%99s-sous-vide/#comment-54529 DANGER*DANGER*DANGER* idiots exist and know where the caps lock key is. those with reading comprehension and common sense can enjoy a nice steak. DANGER*DANGER*DANGER*
idiots exist and know where the caps lock key is. those with reading comprehension and common sense can enjoy a nice steak.

]]> By: Savvy Housekeeper http://www.savvyhousekeeping.com/poor-man%e2%80%99s-sous-vide/comment-page-1/#comment-54528 Savvy Housekeeper Tue, 23 Feb 2010 19:25:37 +0000 http://www.savvyhousekeeping.com/poor-man%e2%80%99s-sous-vide/#comment-54528 Jimmy, it came with the thermometer. It works great. Although, I have had equal luck with a black paper clip. Jimmy, it came with the thermometer. It works great. Although, I have had equal luck with a black paper clip.

]]> By: Jimmy http://www.savvyhousekeeping.com/poor-man%e2%80%99s-sous-vide/comment-page-1/#comment-54297 Jimmy Sun, 21 Feb 2010 17:37:39 +0000 http://www.savvyhousekeeping.com/poor-man%e2%80%99s-sous-vide/#comment-54297 Where did you get that Thermometer clip? Every clip I have for holding thermometers SUCKS but that one looks like it would actually function. Did it come with the Polder product? Where did you get that Thermometer clip? Every clip I have for holding thermometers SUCKS but that one looks like it would actually function. Did it come with the Polder product?

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