This is probably what you were looking for homemade PID controller $75
http://seattlefoodgeek.com/2010/02/diy-sous-vide-heating-immersion-circulator-for-about-75/
Sous vide magic is about $150 then you don't have to build it yourself.
There is also the ice chest thermometer option. Just search Beer cooler sous vide.
Sous vide Demi is nice a lot of people like them $300
Polyscience professional sous vide $800
Anyway there is a range for you here
Hope this helps.
This is probably what you were looking for homemade PID controller $75
http://seattlefoodgeek.com/2010/02/diy-sous-vide-heating-immersion-circulator-for-about-75/
Sous vide magic is about $150 then you don't have to build it yourself.
There is also the ice chest thermometer option. Just search Beer cooler sous vide.
Sous vide Demi is nice a lot of people like them $300
Polyscience professional sous vide $800
Anyway there is a range for you here
Hope this helps.
Glad you caught that.By the way, I forgot to mention that I think the DIY link is awesome!!! I might try it!
I bought a old circa 1960 immersion circulatory for $30 on ebay.
It looks more like an Evenrude, but the motor and heating element still worked.
Hooked it up to a PID controller that I also picked up on ebay. It was made to control a smoker with 8 temp cycles, overkill for controlling a water bath, but works.
Whole thing ran me around $110.
Works great, plus it could double as a trolling motor if needed.
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Does a normal consumer FoodSaver evacuate quickly enough to not leak and thoroughly enough to do proper infusion?
Does a normal consumer FoodSaver evacuate quickly enough to not leak and thoroughly enough to do proper infusion?
Some people freeze liquids into ice cubes to add marinade and seal. I am sure many people do home sous vide with foodsavers. Sure it depends on model. Vacmaster 112 is cheapest good chamber sealer.Does a normal consumer FoodSaver evacuate quickly enough to not leak and thoroughly enough to do proper infusion?
Some people freeze liquids into ice cubes to add marinade and seal. I am sure many people do home sous vide with foodsavers. Sure it depends on model. Vacmaster 112 is cheapest good chamber sealer.
Infusion is a completely different animal, like quick pickling,etc. You need to pull a good vacuum for that vacmaster 112 has some success, vacmaster 215 or minipack 31 would be better.
New Kickstarter for an immersion circulator that uses your existing cookware or Cambros, $299:
http://www.kickstarter.com/projects/nomiku/nomiku-bring-sous-vide-into-your-kitchen?ref=live
New Kickstarter for an immersion circulator that uses your existing cookware or Cambros, $299:
http://www.kickstarter.com/projects/nomiku/nomiku-bring-sous-vide-into-your-kitchen?ref=live
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