Thanks for the info! Since reading about the technique on this site I have been interested but not willing to shell out the big bucks. This looks like it will be a fun unit to play with for my home cooking.
This. Total cost: ~$130.
Also, as I've played with it (only a little so far) and tried to wrap my head around it I think what you get with Sous Vide is:
1) very consistent doneness throughout the thickness of the item.
2) very precise, repeatable process/product.
3) ability to time-shift the majority of the cooking, in a very effective way. (particularly for proteins)
Remember: You're a unique individual...just like everybody else.
Have been wanting to try this, but not sure about how I was wanting to achieve it. How accurate is this?
http://www.dorkfood.com/
Chewie's the man.
I guess that would be the controlling of the crock pot/cooking. Which makes sense.
Chewie's the man.
I think it is, but I have the means. There are cheaper options. It's fun and fascinating to try science food projects.
Jason
Yes, deft to with the poly science creative series. Does five gallons is 399. Perfect for home and light professional use