Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Water Baths and Immersion Circulators


nathanm
 Share

Recommended Posts

Nut Chef

I had a meal where I did flank steak for 25 in a campground. (I am the camp chef for a fly fishing club) I cooked the steaks for 12 hours in 2 batches and cooled them in an ice bath. They went to the site in a regular camp cooler with ice. On the night of the event I warmed them up with a Sansaire unit in the cooler for 45 minutes to the correct temperature and sliced and served them. It was a hoot. I got input that is wasd some of the best steaks they had had!

Frank

Link to comment
Share on other sites

In my opinion, there is one overarching piece of advice for anybody trying to decide between the various units: don't overanalyze it, and just buy one.  I personally have the Anova, and I'm very happy with it, but I'm confident that I would have been happy with any of them.  The marginal difference between having an immersion circulator and not having an immersion circulator, is vastly greater than the marginal difference between any two units.  Just buy one, any one, and you will be very happy you did.

Link to comment
Share on other sites

Yes.  But.  These are electronic units and they will all suffer some level of infant mortality.  How the respective companies deals with this is part of the equation for me.

 

Anova has put out enough units to establish a very good track record with cust service.  A unit fails, they'll give you a Fedex return authorization and as soon as your failed unit hits the system they will ship a new one.  Have not heard anything about Sansaire or Nomiko.  Have heard that Polyscience is a bit overwhelmed trying to provide cust service and is going to be retailing its personnal unit through Bienville.

 

Agree with above that it's better to reach into a box and pull out any available unit than to not have one at all.  But make mine an Anova.

  • Like 2
Link to comment
Share on other sites

  • 4 weeks later...

Re using coolers as containers, I have two coolers one medium size and one small (24 beer and the other a 6 pack). To prepare them, I discarded their lids as they were only pop on pop off types, no hinges. I purchased a small sheet of 1 1/2 inch "Styrofoam SM" (ridgid styrofoam, closed cell, not the white stuff that crumbles). I cut lids to fit, then cut a hole to insert my circulator (Anova) When I want to use the coolers as coolers I just pop the original lids back on. Works a treat!

 

p

Link to comment
Share on other sites

  • 7 months later...

Congratulations! GBP 100 for an immersion circulator is a real bargain, and I agree that a ±0.3°C temperature swing (or even a ±1°C swing) will probably affect your end-product much less than the quality of the raw material. Temperature swings in the surrounding medium are attenuated within the food, see here and here.

Nevertheless it is recommended to check your bath temperature with a calibrated thermometer for food safety considerations, see the sous vide page in wikiGullet and the article Importance of temperature control on pasteurizing times.

If you are looking for the sous vide page of the wikiGullet, you will see a blank page (wikiGullet is no longer being maintained), but you can view it in the internet wayback machine

or in the sous vide Wikia.

Peter F. Gruber aka Pedro

eG Ethics Signatory

Link to comment
Share on other sites

 Share

  • Similar Content

    • By Anonymous Modernist 16589
      I'm looking to buy some new pots and pans and would like to tap into your knowledege and experiance with them. Which pans tend to yield the best and most consistant results. Same for pots. Any and all recommendations would be greatly appriciated, thank you in advance.
      Herman 8D
    • By Doodad
      Has anybody tried making a dark roux in a pressure cooker? Can this be done without scortching do you think? I have made roux in the oven before and started wondering about this topic.
    • By kostbill
      I really want to improve the flavor of my chicken breast so I want to try to inject brine with fat and flavors.
       
      I would like to try brining with some hydrocolloids. The one example I found is this: https://torontofoodlab.com/2013/08/20/meat-tenderizing-with-a-carrageenan-brine/.
       
      However I cannot apply that to my chicken breast because I am cooking it sous vide, so the chicken will not reach the temperature needed for the carrageenan to gel.
       
      I am thinking of using Methyl cellulose, first disperse in hot water, then leave it for 24 hours in the fridge, then add salt, fat and flavors and inject it.
      I am afraid that until it reaches the 50C or 60C that the Methyl cellulose needs in order to gel, the liquid will escape.
      Any ideas?
      Thanks.
    • By Anonymous Modernist 760
      Thanks for putting up this forum 🙂
      I would like to bake using a combination of sous vide and a conventional oven. Would it be possible to put the dough in a vacuum bag cook it sous vide at 37C for the dough to raise optimal and then put it in a conventional oven?
      Thanks
    • By PedroG
      Olla podrida sous vide
      Origin
      Not rotten pot, but mighty or rich pot! Originated in 16th century Spain, olla poderida became olla podrida and was falsely translated into French as pot-pourri.
      Ingredients
      For two servings
      * 100g Brisket well marbled, cooked SV 48h/55°C, large dice †
      * 100g Pork meat well marbled, cooked SV 24h/55°C, large dice †
      * 100g Lamb chops without bone, cooked SV 4h/55°C, large dice †
      * 100g Chicken breast, cooked SV 2h/58°C, large dice †
      * 100g Chorizo, sliced approximately 4mm †
      * 125g Chickpeas (garbanzos), soaked overnight in water †
      * 1 Onion chopped medium-fine †
      * ½ Savoy cabbage approx. 200g cut into pieces, thick leaf veins removed
      * ½ Celeriac approx. 200g quartered, sliced about 2mm
      * 2 Carrots sliced approximately 120g about 3mm
      * 1 Leek approximately 20cm / 100g sliced about 5mm
      * Extra virgin olive oil
      * Rice bran oil
      * Dried parsley qs, aromatic, black pepper
      † Beef, pork, lamb and chicken (or at least two kinds of meat) as well as chorizo, chickpeas and onions are mandatory ingredients, other vegetables vary according to desire and availability.
      Cooking
      Boil chickpeas in water for 30-60 min.
      Sauté onions in olive oil, add chorizo, continue sautéing, add chickpeas including its cooking water, add remaining vegetables, cover and cook to the desired softness, stir from time to time. If additional liquid is needed, you may add Sherry instead of water.
      Reduce heat. Season to taste. Add parsley.
      In a heavy skillet, sear the meat dice in just smoking hot rice bran oil (very high smoking point allows very quick sear, not overdoing the center of the meat).
      Sear one kind of meat at a time and transfer to the pan with the vegetables.
  • Recently Browsing   0 members

    • No registered users viewing this page.
×
×
  • Create New...