[conspire] sous vide question.

[Paul Zander]

If I understand, the key feature of sous vide is temperature control. In traditional cooking methods, there is a very broad range of temperatures between “hot” and boiling.  Boiling is easy to observe, so most recipes say simmer or boil.

It is rather easy to find an oven thermometer or a candy thermometer in the cookware department.  Thermometers for simmering are not marketed (except for the chem lab.)

Food science has proven that protein (meat) shrinks as it is heated.  This drives out water and causes the food to be tough and dry.  The higher the temperature, the more shrinkage.  Boiling is much too hot for meat and most vegetables.


Having had occasion to design other temperature controllers, including one with the set point at 60K, I am reasonably confident I can get the electronics correct.  Also use a thermometer to verify the calibration.

I will have to think about water circulation, the shape of the pot, and how the bag(s) might hinder flow.

>From the various samples by Ross, I think the real advantage of sous vide is with tougher cuts like brisket and ribs. Over temperature shrinks proteins and makes meat tough.  Long cooking time breaks down connective tissue and makes them tender.  Sous vide can balance the two conflicting requirements.


I am amused by some web postings to sous vide fish fillets.  I can saute fish in 10-15 minutes in a frying pan.  Looks like a solution in search of a new problem.

Rick has a good point about temperature and safety.  There appears to be a risky region with some recommending cooking rare steaks at 125F and other saying 140F is the minimum needed needed to be safe.




________________________________
From: Ivan Sergio Borgonovo <mail at webthatworks.it>
To: conspire at linuxmafia.com 
Sent: Tuesday, October 24, 2017 1:07 AM
Subject: Re: [conspire] sous vide question.



It really depends on the quality of your crock pot and the result you 
want to achieve.

I've been planning to turn an industrial equipment into a sous vide 
cooking system.

While sous vide equipment are generally overpriced on the basis they 
have to be very precise in temperature control you still have to take 
into account 2 main factors:
1) sous vide coocking time may be extremely long (eg. you've to be sure 
your crock pot won't take fire)
2) water temperature should be reasonably uniform

I can't help with 1) and I'm not even sure you could check on a already 
build system without knowing the specs of its elements.
I'm not the one that choose parts.

2) you could live with it if the pot is shallow enough and the 
temperature sensor is 1C sensible. Many manufacturer of sous vide 
advertise their product as 0.1C precise but it doesn't make a big 
difference.

On a not so shallow pot (eg. 20cm deep) temperature gradients could be 
of several degrees. The plastic bag could hinder heat distribution 
further...

Small pot & small plastic bag = very few food cooked at a time.

A crock pot has a lid, so you shouldn't be that concerned of evaporation 
but sous vide immersion systems don't.

You'll still need a vacuum system and suitable plastic bags.

On 10/23/2017 10:41 PM, Paul Zander wrote:
> This is primarily directed to Ross, but might be of wider interest.
> 
> The benefits of sous vide have been will demonstrated. I have been thinking I should give it a try, but it is not my highest priority.
> 
> My wife was cleaning out the kitchen cabinets, found a crock pot, and was about to take it to Good Will.  I said to wait.  It would appear that a change in the temperature control would convert it to sous vide.
> 
> 
> Is this a reasonable way to get a sous vide apparatus?
> 
> The answer can be boolean. I fully expect that there will be the opportunity to discuss the various circuits at a future CABAL.  I just want to avoid having to go to thrift stores to buy someone else's crock pot.
> 
> _______________________________________________
> conspire mailing list
> conspire at linuxmafia.com
> http://linuxmafia.com/mailman/listinfo/conspire
> 

-- 
Ivan Sergio Borgonovo
http://www.webthatworks.it http://www.borgonovo.net



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