[conspire] sous vide question.

[Paul Zander]

I thank everyone for their comments.  Now I am thinking there are two practical ways to implement sous vide:
Crock pot with improved temperature control: adequate for modest quantities, or skip the bagging and make a stew with carrots that are both sweet and crunchy and chicken that isn't terribly over cooked by boiling.
Big insulated container with lid and internal racks and circulating heater:  good for making quantities of food.
      From: Ivan Sergio Borgonovo <mail at webthatworks.it>
 To: conspire at linuxmafia.com 
 Sent: Thursday, October 26, 2017 3:32 AM
 Subject: Re: [conspire] sous vide question.
   
On 10/26/2017 05:56 AM, Paul Zander wrote:
> The concept is to use a crock pot with the the heater outside the vessel holding the water and a lid that reduces heat loss through the top.
> 
> 
> I would think that after an hour or so, the temperature distribution will be rather stable. There will be a temperature gradient between the outside of the pot and the water inside.  There is probably an offset between the temperature of the sensor and the temperature of the food.

The gradient *may* be from top to bottom. I said "may" because I 
witnessed those gradients with a different setup than a pot.

> The parameters of the control loop have been adjusted according to the location of the sensor: outside the pot vs. inside the pot.
> 
> Given the above, why would I need to do anything at 0400?

Re-position the food.

If there is no appreciable temperature gradient you don't need to 
reposition the food, but if there is and you've a recipe that requires 
6h cooking, repositioning the food won't be that fun.

But you really have to implement it and check. I'm more optimist than 
what it seems.

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


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