I made my own sous vide (water oven style) by using a countertop turkey roasting oven and a digital temperature controller (fill the roaster with water, put the tip of temp probe into water and attach with magnet so it doesn't sink and get ruined). After I added a DC submersible pump, the temperature is adjustable and accurate to about 1° Fahrenheit, or so. Mine works great, but it's overkill if you just want to save money instead of buying one for $100 or less. I recommend getting an old crock pot from Goodwill (choose the style with analog OFF/WARM/LOW/HIGH temperature switch, as shown in the video). You don't actually 'need' to start off with a pump... You can cook without one, but the water temperature will be about 2-3° cooler at the bottom of the pot (water stratifies itself by temperature). You could use this to your advantage, by placing the meat either near the top or bottom of the water, to choose the most appropriate temperature. If you want to add a temperature controller for more precision, then it will definitely help to add some kind of aquarium pump or DC submersible pump so that the entire water bath is a consistent temperature. Choose one that is rated for whatever temperature you plan to use it with. Some will stop working in hot water. A countertop roasting oven is convenient (also typically available at Goodwill for about $10... as well as FoodSavers) because it holds a lot of water and has a built in heating element. It does take up a lot of room to store though and a Crock pot is also useful for other things, like chili or soup, or many other things aside from sous vide. Also, sometimes you can find 'flat iron steak' for half the cost of ribeyes. I cooked one at 131° for 24 hours, with Montreal steak seasoning and it was one of the better steaks I've ever had. About $4/lb at the time. You don't have to cook it for that long, just something between 2-48 hours... whenever you feel like eating, take it out and sear it.
how i do a crock pot Chuck roast 1hour on high per pound in a zip lock bag no air in it. then let it cool to handle pat it dry and rub a lil of any oil you want i use bacon fat and then Grill it for 4min each side.. hot Fire every time
Never thought about using an aquarium pump. Great idea!
I made my own sous vide (water oven style) by using a countertop turkey roasting oven and a digital temperature controller (fill the roaster with water, put the tip of temp probe into water and attach with magnet so it doesn't sink and get ruined). After I added a DC submersible pump, the temperature is adjustable and accurate to about 1° Fahrenheit, or so.
Mine works great, but it's overkill if you just want to save money instead of buying one for $100 or less. I recommend getting an old crock pot from Goodwill (choose the style with analog OFF/WARM/LOW/HIGH temperature switch, as shown in the video).
You don't actually 'need' to start off with a pump... You can cook without one, but the water temperature will be about 2-3° cooler at the bottom of the pot (water stratifies itself by temperature). You could use this to your advantage, by placing the meat either near the top or bottom of the water, to choose the most appropriate temperature. If you want to add a temperature controller for more precision, then it will definitely help to add some kind of aquarium pump or DC submersible pump so that the entire water bath is a consistent temperature. Choose one that is rated for whatever temperature you plan to use it with. Some will stop working in hot water.
A countertop roasting oven is convenient (also typically available at Goodwill for about $10... as well as FoodSavers) because it holds a lot of water and has a built in heating element. It does take up a lot of room to store though and a Crock pot is also useful for other things, like chili or soup, or many other things aside from sous vide.
Also, sometimes you can find 'flat iron steak' for half the cost of ribeyes. I cooked one at 131° for 24 hours, with Montreal steak seasoning and it was one of the better steaks I've ever had. About $4/lb at the time. You don't have to cook it for that long, just something between 2-48 hours... whenever you feel like eating, take it out and sear it.
For the price of a sous vide machine, a skilled vet could revive that cow.
lolol, right?!
how i do a crock pot Chuck roast 1hour on high per pound in a zip lock bag no air in it. then let it cool to handle pat it dry and rub a lil of any oil you want i use bacon fat and then Grill it for 4min each side.. hot Fire every time
I don't see how it's possible to control temp. It's just luck if your warm setting is 130.
But how do you use a stovetop pressure cooker to do this
That's raw
You can get a sous vide for 50$.
They used to be somewhat expensive. I made my own, but honestly I'd recommend that most people just buy one for $50-$100. The convenience is worth it.
They are like over $100
Yeah, that definitely ain’t medium rare, chief.
raw AF
That's blue rare
That shyte's still breathing