groups.com... On May 9, 11:23 pm,
[email protected]
wrote:
Thanks, freshmeals, for the tip.
I was aware of this option. The reason I didn't pursue it was
that this controller & heater/bubbler system was almost $300.
I thought the probability that sous vide would produce food
that would be remotely interesting was so low that I believed
I'd be better off assembling a test rig - which I did for less
than $60 - to satisfy myself that the whole thing was just a
waste of time.
I was amazed to discover that THIS TIME the reality actually
lived up to the hype.
So, having built my present configuration, I was trying to
tweak it to get the temperature just a little more stable.
Thanks to the good folks in this group, generous with their
insights, I should be able to keep the temperature to within
..3°C - more than adequate, I think, for my purposes.
Dual Digital Display PID Temperature Controller.
$40.00
http://www.amazon.com/gp/product/B002PIM3R8?ie=UTF8&tag=kitc
henhacker.net-20&linkCode=as2&camp=1789&creative=390957&crea
tiveASIN=B002PIM3R8
Thanks for the link, Mikek.
Now that I know what I know, if I had it to do all over again
I would be tempted use this controller. Others have found that
it keeps the temperature almost rock solid. I've only just
discovered that it has an auto tweaking mode to set the
various PID parameters.
Still, having already bought the (far simpler) STC1000
controller, I don't want to obsess over tiny temperature
fluctuations (right Peter?) so I'm content to simply add a
rotary dimmer to lower the heat and thus reduce overshoot.
Another tweak pertains to water circulation. Bubbling air thru
warm water is not only cooling it, it's evaporating it at
about a quart per 24 hours. Acceptable most of the year, it
might be annoying in the summer.
So I'll not only cut the heat by half with the dimmer, but set
the bubbler on the controller as well. So as a first try, both
will be on for about two minutes out of ten and hopefully the
currents already in motion will adequately distribute the
residual warmth in the heater. Adjust things as I may, maybe
it'll work, maybe it won't.
If not, perhaps I'll take my chances on a little fountain
pump. Others have found that some tolerate the 55°C water
quite well.
Perhaps some who have followed this thread will have already
done some reading on the subject via the links I supplied in
an earlier response.
I think sous vide cookery shows real promise. After only a few
attempts, I've gone from skeptic to convert. I don't see that
it will be of much help to vegetarians, but it works real
magic in making cheap and tough but flavorful meat cuts
tender. Another area of interest is in pasteurization. Eggs
can be made safe IN THE SHELL, for those concerned about their
use in Caesar dressings or meringues. Hamburgers, now urged to
be cooked well done, can be similarly pasteurized and still
served medium rare.
I've open a new thread on alt.binaries.multimedia.cooking on
sous vide, using my usual nick in that group. Anyone who'd
care to participate is warmly invited to do so.
Thanks again for all the feedback.
You guys are great.
Jesse