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  #31   ^
Old Tue, Sep-29-09, 12:48
capmikee's Avatar
capmikee capmikee is offline
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Posts: 5,160
 
Plan: Weston A. Price, GFCF
Stats: 165/133/132 Male 5' 5"
BF:?/12.7%/?
Progress: 97%
Location: Philadelphia
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Just looking back at this thread, I wanted to comment on the Sharp microwave/convection oven. I have one of these, though I don't know if it's the same model. It has discrete temperature settings; the lowest three are 100, 150 and 275. Sometimes I wish there were a 200 setting. It has two ways to set cooking time: enter a number of minutes from 1 to 99, or set it on "slow cook," which will run for 4 hours.

It's been pretty useful, but these are the major problems:

When dehydrating, 4 hours is not enough.

It's never seemed quite hot enough. Recently, it seems to have gotten even less hot. The last thing we tried to make was a cake which was supposed to take about 45 minutes at around 350. After 2 or 3 hours at "450", it was still not done.

We had the machine repaired once because the turntable stopped working. The repairman was extremely rude and we had to have him back a couple of times because the first time he claimed there was nothing wrong with it and we just needed to clean it.

I think the problem now may be that the machine was invaded by cockroaches. They seem to be able to get anywhere inside it - even inside the digital readout. I am loath to call the repair company again because I expect it will be expensive and complicated to deal with them.
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  #32   ^
Old Tue, Sep-29-09, 17:53
CamNat CamNat is offline
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Plan: atkins
Stats: 205/205/170 Female 71 inches
BF:
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Quote:
Originally Posted by IslandGirl
I think PID means "put in device", which would mean you can just drop it over the side (and cover, I guess).

That would be so cool.



PID == proportional, integral, derivative... it's a type of automatic control device with excellent ability to hold a parameter to a particular set point. (I'm a retired Chemical Engineer... these are a big deal in Process Control.) Sous Vide depends on controlling the temperature to a particular temperature +/- 0.5 degrees. If you ever stuck a thermometer in a crock pot, you would be amazed at the wild temperature swings the contents achieve. The PID controller compensates for many more factors by monitoring and controlling to the as measured temperature instead of just setting the current to a particular, single level engineers figured out would probably achieve a particular temp in a very controlled lab.
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  #33   ^
Old Tue, Sep-29-09, 18:05
Nancy LC's Avatar
Nancy LC Nancy LC is offline
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Posts: 45,269
 
Plan: Paleo 99.5%
Stats: 210/170/160 Female 67.5"
BF:
Progress: 80%
Location: San Diego, CA
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Hmmm... maybe the PID in the crockpot isn't such a bad idea.
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  #34   ^
Old Tue, Sep-29-09, 19:44
Nancy LC's Avatar
Nancy LC Nancy LC is offline
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Posts: 45,269
 
Plan: Paleo 99.5%
Stats: 210/170/160 Female 67.5"
BF:
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Location: San Diego, CA
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Link to the place that sells the temperature controller: http://www.auberins.com/

You know... I still owe myself a birthday present.

http://www.auberins.com/index.php?m...&products_id=44

Last edited by Nancy LC : Tue, Sep-29-09 at 20:18.
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  #35   ^
Old Wed, Sep-30-09, 09:21
capmikee's Avatar
capmikee capmikee is offline
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Posts: 5,160
 
Plan: Weston A. Price, GFCF
Stats: 165/133/132 Male 5' 5"
BF:?/12.7%/?
Progress: 97%
Location: Philadelphia
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I want one too!
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  #36   ^
Old Wed, Sep-30-09, 12:47
Nancy LC's Avatar
Nancy LC Nancy LC is offline
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Posts: 45,269
 
Plan: Paleo 99.5%
Stats: 210/170/160 Female 67.5"
BF:
Progress: 80%
Location: San Diego, CA
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I figured out my slow cooker wasn't going to work right so I ordered a rice cooker. I googled and found someone using this for Sous Vide: http://www.amazon.com/gp/product/B0...x_ya_oh_product

Ordered the controller too.

Now all I need is the vacuum sealer.
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  #37   ^
Old Wed, Sep-30-09, 12:52
capmikee's Avatar
capmikee capmikee is offline
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Posts: 5,160
 
Plan: Weston A. Price, GFCF
Stats: 165/133/132 Male 5' 5"
BF:?/12.7%/?
Progress: 97%
Location: Philadelphia
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What's wrong with using a slow cooker?
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  #38   ^
Old Wed, Sep-30-09, 14:14
Nancy LC's Avatar
Nancy LC Nancy LC is offline
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Posts: 45,269
 
Plan: Paleo 99.5%
Stats: 210/170/160 Female 67.5"
BF:
Progress: 80%
Location: San Diego, CA
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My slow cooker wouldn't work because it doesn't turn on after it's turned off, you have to press a keypad thing. So it wouldn't work with the controller. You need a device that'll come on after being off.

I'll let you read what I read to find out why slow cooker's aren't quite as good as rice cookers.

http://auberins.com/Sous%20Vide%20a...tion%20note.pdf

Oh here, I'll just snip out the relevant portion:
Quote:
Slow cooker and home rice cooker provide very good value. The largest slow
cooker on the market is about 7 quart, and the largest home rice cooker is for 10
cup of dry rice (equivalent to a 4 quart slow cooker pot size). You need to make
sure to use the model with a simple dial for the slow cooker or press switch for
the rice cooker (no digital display and membrane switch). They normally cost less
than $40. The rice cooker heats up fast and has better controllability because it
has more power and heats from the bottom. A 10 cup rice cooker has 700 watts
heater as compared to 400 watts heater on 7 quart slow cooker. Slow cooker
heats from the side wall. The ceramic pot is slow in responding to the heater. It
might take 2 hours to stabilize the temperature to within one degree. However,
the slow cooker can hold a larger pack because the volume and oval shape (12
x 8.5 x 4.8 L x W x D). The 10 cup rice cooker can hold one pack of half
chicken. The 7 quart slower cooker can hold two packs of half chicken. If you
cook food that require less than 2 hours of cooking time, the rice cooker is a
better choice. Use slow cooker if the food requires more that 2 hours of cooking
time or size of pack is large.


The rice cooker I bought is 20 cup, so it's a big-un.
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  #39   ^
Old Wed, Sep-30-09, 14:15
refmls refmls is offline
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Plan: mix
Stats: 280/223/180 Female 65 inches
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A slow cooker will need to cook the contents to a more "done" state to get them tender. By using the sous vide technique, you can cook even a tough steak to medium rare, hold it at that temp for as long as it takes to get it tender, then sear the outside for the Maillard reaction to get it brown.
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  #40   ^
Old Wed, Sep-30-09, 14:28
capmikee's Avatar
capmikee capmikee is offline
Senior Member
Posts: 5,160
 
Plan: Weston A. Price, GFCF
Stats: 165/133/132 Male 5' 5"
BF:?/12.7%/?
Progress: 97%
Location: Philadelphia
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I'm in luck, then, Nancy - my slow cooker just has a simple dial!
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  #41   ^
Old Fri, Oct-02-09, 21:29
Nancy LC's Avatar
Nancy LC Nancy LC is offline
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Posts: 45,269
 
Plan: Paleo 99.5%
Stats: 210/170/160 Female 67.5"
BF:
Progress: 80%
Location: San Diego, CA
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The other problem with a slow cooker is it heats from the sides and it'll take a really long time to get it up to temperature because of the ceramic pot inside. But if you don't mind waiting a couple hours for the temperature to stabilize it should be fine.

I'm still waiting for my gear to arrive. Need to buy a vacuum sealer next.
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  #42   ^
Old Tue, Oct-06-09, 14:01
Nancy LC's Avatar
Nancy LC Nancy LC is offline
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Posts: 45,269
 
Plan: Paleo 99.5%
Stats: 210/170/160 Female 67.5"
BF:
Progress: 80%
Location: San Diego, CA
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Ok! Whee! Got all my equipment today and I think I picked a really good rice maker for it, it has a hole in the top the probe can drop down. It's amazing to watch because the power cycles on/off pretty quickly as it is heating.

Anyway, I made my first custard-y eggs in it. 148 degrees for about 1 hour. Really was nice! They were soft and like custard but the yolk was slightly firm, whites were very custardy.

I just packaged up some meals. 2 pieces of steak with S&P and grill seasoning. And I have 4-5 chicken thighs sealed with olive oil, tiny cherry tomatoes, S&P, garlic, fresh marjoram and a bit of red pepper flakes, oh and red bell pepper slices. I'll probably cook them tomorrow, or at least one of types, they might require different temperatures.

So the idea is to cook these to perfection then finish in a very hot cast iron skillet for a bit of a sear.

The sealer was fun to play with too.
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  #43   ^
Old Tue, Oct-06-09, 14:11
capmikee's Avatar
capmikee capmikee is offline
Senior Member
Posts: 5,160
 
Plan: Weston A. Price, GFCF
Stats: 165/133/132 Male 5' 5"
BF:?/12.7%/?
Progress: 97%
Location: Philadelphia
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How bulky is the probe? Would it make it impossible to close the lid of a slow cooker?
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  #44   ^
Old Tue, Oct-06-09, 14:48
Nancy LC's Avatar
Nancy LC Nancy LC is offline
Experimenter
Posts: 45,269
 
Plan: Paleo 99.5%
Stats: 210/170/160 Female 67.5"
BF:
Progress: 80%
Location: San Diego, CA
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The probe is tiny. The thing you have to be cautious of is if the wire thing the probe is connected to is so thin that a sharp lid or edge could cut it. So yes, it'll work fine with the lid on a typical slow cooker.

If you're using a slow cooker you might want to pour some hot water into it so you don't have to wait so long for it to heat up.

Oh! I just read about someone using Ball jars for sous vide. They must have a weight on them to hold them down. Or perhaps there's a way to pump out the air?

Ah neat! Foodsaver makes an attachment to seal them.

http://www.youtube.com/watch?v=lSKg...feature=related

Last edited by Nancy LC : Tue, Oct-06-09 at 15:09.
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  #45   ^
Old Tue, Oct-06-09, 18:23
Nancy LC's Avatar
Nancy LC Nancy LC is offline
Experimenter
Posts: 45,269
 
Plan: Paleo 99.5%
Stats: 210/170/160 Female 67.5"
BF:
Progress: 80%
Location: San Diego, CA
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I'll post pictures of my bagged and ready to go meals. Tomorrow I'll cook some of them up!
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