Album of images of the project
I wanted to make a portable setup for home, and, that I could take with me when going to a friends place. I also wanted to have a large enough insulated cooking vessel, that I could cook for 4-6 people. This setup was fairly inexpensive. I think the cooler was $14 at Walmart, the 2.5" hole-saw was $13, the portable vacuum pump was $17 at Walmart, bags were $8 each for the quart and gallon size, $1 each for the mini tongs at the dollar store, and $1 for the glass beads at the dollar store.
The tongs I use to clamp bags to the side of the cooler while cooking, and, to add/remove meat from the bags. The portable Freshsaver vacuum pump does a really great job with the vacuum bags. It can really pull a good vacuum. The Freshsaver bags are superior to ziplocs, since they have to hold a vacuum, which also means no water intrusion. They can also be washed and re-used without issue. Nothing wrong with ziplocs, I use those too, it's just nice to have vacuum bags and portable vacuum pump. The handle on the cooler is nice and heavy duty, and the lid can be un-hinged easy if I need to. The lid also fits nice and snug, which is good to prevent evaporation during a long cook. I can also clamp the cooker to the cooler easily, if I don't want to use a lid. The cooker also is far enough down in the cooler, that I only have to fill the cooler about 1/2 way to get to the minimum water mark on the cooker. The glass beads I use if need some extra weight to sink something, in case air is a problem for any reason. The cooler has that small storage area built in, and I use that to store the tongs. I will probably get a larger cooler for really large pieces of meat, but this setup will take care of 90% of my sous vide cooking needs.
Submitted December 31, 2016 at 03:37PM by aquasport_owner http://ift.tt/2ityIU1
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