I got this temperature controller(
Buy Products Online from China Wholesalers at Aliexpress.com),
it took a while but finally arrived a few weeks ago. I have been meaning to
laser cut the box, and if everything works as planned organize a buy and/or
build night.
I got the same controller.
Here is my version. #notabomb
https://instagram.com/p/79p2IRg5SG/?taken-by=funvill
I also used a GFCI outlet because I am paranoid
The box laser cut files are in my github
I plan to test it this weekend with MEAT, so far it works well with eggs.
I will gladly help you with the the build/work night, if my MEAT experiments go well
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I made some sirloin steaks last night. 68ºC too warm. But there were still moist.
In the bath for an hour, and then in a smoking hot pan with some oil for 1 minute a side and perfect crust! NExt time I’m going to try 58ºC
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Any idea why Kickstarter suspended the project with just hours to go??
Ian
(Sent from a mobile device. I apologize for the brevity.)
Looks like it was a copy of something else already released in Japan.
I did another round of eggs last night but the temperature probe was sitting on the bottom of the crock pot and got a invalid reading (hotter then it actually was). I am going to have to make a little stand for the temperature probe to sit in the middle of the crock pot.
Also I found my temperature probes for my Arduino. So I can make some pretty graphs tonight to see how close it stays to the set point. I like charts and graphs
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I like Eggs. He’s my favourite Box Troll!
funvill, your sous-vide box looks awesome! That’s exactly how I pictured it
would look like. I think it would be awesome to run a build night, sounds
like extremely beginner friendly (if we provide all the materials). I’d
love to run it, but my life outside work and putting babies to sleep is
currently on hold; we’re seeing a sleep consultant next week, so in my
wildest dreams I might have some time in the medium future to plan and run
something like that (I also really want to run a few intro to coding
courses).
Regarding sous vide, I ended up getting the Anova water circulator. It’s
been a lifesaver, and probably the reason that most days I don’t have to
eat cereal for dinner. Some butcher and fish shops will vacuum pack their
stuff, and even add spices if you ask nicely, so many mornings I drop a
package from the freezer into a pot and come home to a very nice dinner.
Chicken is my favourite, mostly because I suck at frying a chicken breast,
I never figured out how to keep them moist inside. Now every single time
they come out perfect. The marinated ribs that costco sells come out
amazing after 24-48 hours. I used to think carrots were best left to
rabbits, I made some in that and the texture and flavor was amazing. Big
fan anyways…
Regarding vacuum sealers, the kickstarter one looks quite nifty, but has
the same problem as the cheap Walmart ones. You cannot seal something that
has liquid inside. If you want to marinate something, or do scrambled eggs,
things get complicated. You can spring for a fancy vacuum sealer, but those
are around $500 if you’re lucky, or do the ziplock water immersion trick.
It’s not perfect, but has worked well every time. If something floats, I
saw the cooks at Fable put pans with water to hold things down.
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I have an anova as well it is great.
I made 96 hour short ribs. The best thing I’ve ever cooked according to my 10yo son.
I did some salmon that turned out okay. Nothing special, but better then I could do normally on the BBQ.
Afterward I read the documentation on my PID temp sensor and found that there was a bunch of settings that needed tweaking. Afterwards I tried some pork chops, these were AMAZING!
Tonight I am attempting pork stakes from pork shoulder roast.
I did do some data logging on the previous sessions but I accidentally overwrote the SD card with the data on it. Too many damn projects going on at the same time. I got the data logger set up tonight will post the data sometime this weekend.
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Serious question: how are people avoiding bacterial and/or parasitic issues?
Haven’t had an issue yet. Some of my info for done temp’s I’ve gotten from my old Fanny Farmer cookbook. The info is WAY on the safe side. The stuff I cook at the lowest of temps(Short Ribs) are held at temp for 3-4 DAYS so there shouldn’t be anything living in there any more but tasty tender fall apart goodness.
See the time that poultry and beef should be cooked for once reaching the
internal temperature in order to avoid bacterial growth (Bacteria and
safety figure): Purdy Pictures: The Charts
Something to be careful with, besides cooking times, is that if you plan to
eat it much later, you shouldn’t just put it in the fridge straight out of
the sous-vide, as the cooling speed is a bit slow. For that kind of thing
they suggest putting it into an ice bath straight out of the machine (still
in the bag), cool it quickly, and then put in the fridge. Essentially
pasteurizing it.
Built one based on @funvill’s design, even stole his .dxf’s for the housing and so far it’s working well.
First I found that the temperature wasn’t very even, as I move the probe around it would change by 3 degrees so I added a small water pump to the mix. Dropped this guy in the water now the temperature is the same no matter where the probe is placed.
However it does feel pretty sketchy dropping a 120v submersible water pump in 65 degree water. I think the element of danger makes the food taste better.
So far I’m at $12 for the controller, $5 for the pump, $4 for the crock pot (value village!), $2 for the outlet. Not bad little project for under $25 bucks - thanks @funvill!
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@3bien Would you like to do a workshop on this?
I think I am conformable with the process enough to do it.
Group buy of controllers, Laser cut box, outlet, optional pump, source your own crock pot.
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Count me in for attending this workshop!
If both of you give me a hand to plan it I’d be happy to run it. My only
issue is that I’ll be gone between December 10 and February 1st, so it
would have to be probably next year as it takes some time to get the cheap
thermostats.
Depends on what you need to help plan it, but sure I am game.
I keep forgetting to post the charts and graphs.
Here is one for my meal tonight
Raw data.
As you can see. there is a pretty wide swing in the PID loop. I must have forgot to set it up correctly before I plugged it in.