Free Sous Vide Machine

[leechlake]

Maybe not Free but it's more free than what Hillary or Bernie say is free.  It doesn't cost you anything would be more accurate.  I'm sure the guys that forked over the money for one can still like theirs but for the rest of us here's what I did based on suggestion from a buddy.

Take a pot of water and put your meat thermometer in the pot of water.  Experiment with a burner on your stove on size and setting and eventually you will be able to maintain a couple temperatures.  I worked on finding 125 degrees and 150 degrees and it took less than an hour to do.  So now I can set up my pan, with the water, with the setting on stove and maintain 125 degrees with some pretty darn good accuracy and sous vide my heart out on a steak and it really is "free".

 

 

[RebelSS]

Yer stirring the pot, aren't ya? 

[leechlake]

Just now, RebelSS said:

Yer stirring the pot, aren't ya? 

Not at all.  I was fishing last weekend and my buddy and I always talk about new cooking ideas and he told me that he was too cheap to buy a Sous Vide so he just DIYd it.   Seems logical to me and I had pondered this type of thing myself.

If I was stirring the pot I'd say my late 86 year old dad knew what Sriracha sauce was...but I'm not stirring the pot.

[delcecchi]

That is the budget sous vide.   The other way is to use a small to medium cooler.  Put the water in and adjust the temperature to a few degrees hotter than the target, ie 137 to cook steak at 134.  Put the sealed package of food in.  Every 15 minutes or half hour, depending on the cooler, add a little boiling water to maintain the desired temp.  

Both are cheap, but take more attention that the set and forget of a circulator or a water oven.  

[leech~~]

2 hours ago, leechlake said:

Maybe not Free but it's more free than what Hillary or Bernie say is free.  It doesn't cost you anything would be more accurate.  I'm sure the guys that forked over the money for one can still like theirs but for the rest of us here's what I did based on suggestion from a buddy.

Take a pot of water and put your meat thermometer in the pot of water.  Experiment with a burner on your stove on size and setting and eventually you will be able to maintain a couple temperatures.  I worked on finding 125 degrees and 150 degrees and it took less than an hour to do.  So now I can set up my pan, with the water, with the setting on stove and maintain 125 degrees with some pretty darn good accuracy and sous vide my heart out on a steak and it really is "free".

 

 

You people must not have jobs?

[leechlake]

I use the same pot every time and the same amount of water and set the burner at #1.5 on my digital thing and I'm Sousing away like nobody's business.  Screw the cooler.  It's not the "budget sous vide" it's the "Magical Brilliant Sous Vide" and (everyone say it with me...) "IT'S FREE!"

 

2 minutes ago, leech~~ said:

You people must not have jobs?

I work at home.  Instead of screwing off chit chatting with co workers I screw off doing stuff like this.  Heck I even mow the lawn some times.  I have a great boss...me.

[lovebigbluegills]

1, 2, 3----IT'S FREE!!!!!!!!

[delcecchi]

35 minutes ago, leech~~ said:

You people must not have jobs?

Nope.  I am living off you guys.  So keep working and paying that FICA.  I'm depending on you. 

[RebelSS]

Hey! I'm busy!!! Running around getting ripped off on peppers and getting bargains on eggs! Now I haveta make the burger patties, sweep out the garage (aka "puttering room" ) and deck!  Busy, busy, busy!!!  

[smurfy]

how does the neighbor lady like her burgers????????????

[RebelSS]

I dunno...Probably the same way she likes her hay....in a trough.  

[CaughtABuzz]

7 hours ago, delcecchi said:

That is the budget sous vide.   The other way is to use a small to medium cooler.  Put the water in and adjust the temperature to a few degrees hotter than the target, ie 137 to cook steak at 134.  Put the sealed package of food in.  Every 15 minutes or half hour, depending on the cooler, add a little boiling water to maintain the desired temp.  

Both are cheap, but take more attention that the set and forget of a circulator or a water oven.  

I have done this with a standard Coleman cooler....after initially putting in water and closing with marinaded venni steaks we wrapped the cooler in a couple blankets. If you have a electric thermometer probe that can be placed in there and read expternally you dont have to open to determine temp

After an initial 137 temp we held to 131 after 5 hours....if you pop that top every 15 or 30 I think you would have a tough time maintaining a temp?

 

Leech- I will be doing my famous pheasant recipe this wknd that I use the pot method for sous vide....stay tuned boys this ones a winner.....only problem is our cabin has the flat surface stove top which makes it a little more challenging since the burner turn off/on automatically

Edited March 11, 2016 by CaughtABuzz

[delcecchi]

Probably once you know how fast the stuff in the cooler drops in temp, you would calculate how often to add boiling water.  And cooling isn't issue since you give it a little boiling water. 

Some folks stick a probe in the water, or even drill a fold in the lid for a thermometer

[bobberineyes]

Good God that sounds like a Lotta work, I'll just have a take your word for it. call me old fashioned but big ol bone in sirloin from the  cow we got and potatoes done to perfection over charcoal..

[delcecchi]

If you don't want the steak done perfectly, do it your way....  

[Boar]

i.say its low budget soulverde.cookie thing. still.got pay the eletrical.usage. its.not free. neener neener neener.

 

[delcecchi]

boil the water over a fire made with twigs picked up on the ground.......

[bobberineyes]

13 minutes ago, delcecchi said:

If you don't want the steak done perfectly, do it your way....  

I'm not taking anything away from what suits your way of doing meat del. I don't own a gas grill, my outdoor cooking is usually over wood on an open pit or on a charcoal grill.   Tough to beat grilling..

[delcecchi]

6 minutes ago, bobberineyes said:

I'm not taking anything away from what suits your way of doing meat del. I don't own a gas grill, my outdoor cooking is usually over wood on an open pit or on a charcoal grill.   Tough to beat grilling..

Fish on.... Just yanking your chain.   I like to grill. 

[leechlake]

Del and Leech Lakes Boiled Steak Supper Club

coming to a location near you...

I don't like our chances too much.

 

[delcecchi]

4 minutes ago, leechlake said:

Del and Leech Lakes Boiled Steak Supper Club

coming to a location near you...

I don't like our chances too much.

 

Guess you never had a sous vide steak, that you know of.  

Edited March 12, 2016 by delcecchi
Stupid auto correct

[leech~~]

12 hours ago, leechlake said:

 

I work at home.  Instead of screwing off chit chatting with co workers I screw off doing stuff like this.  Heck I even mow the lawn some times.  I have a great boss...me.

Does your wife know that you call yourself "The Boss?"

[CaughtABuzz]

Wanted to get more pics but this is a pretty challenging recipe, had a big group at our cabin and made them a gourmet dinner

Pancetta stuffed Pheasant:

Used plucked birds and cut breast out with skin. this was laid over pancetta with skin down, salt and peppered. then stuffed (Pheasant trimming, seasoning, garlic, and cream food processed to paste).....Rolled up with 4 sheets of Selafane several times and twisted like a candy wrapper creating a tightly packaged roll. Tied it up with butcher string

 

Boiled at 170 for 30 minutes, rested for an hour then seared in a skillet w/ butter.....Finished off by throwing skillets in oven to bake.

 

Sauce served with was stock made with the remainder of the birds, after made in to stock it was reduced then added to a creamy garlic sauce I pureed. Pic is right after I let them rest and final plate ....Cut into medallions and topped w/ shaved Parmesen served with Risotto, Carrots, and an Apple Salad

[leechlake]

I think your wife needs to get on here so we can police her fork placement a bit

 

[leech~~]

1 minute ago, leechlake said:

I think your wife needs to get on here so we can police her fork placement a bit

 

Bahahaha, you are pretty anal- about those forks!  Glad I passed!