Alternative to immersion circulator

[kindageeky]

So I'm a home chef and just haven't been able to bring myself to drop
$800 on an immersion circulator (YET), so I'm looking for an
alternative. I've seen mention of using a rice cooking with a
temperature control mechanism, which is similar to how I rigged up my
freezer to do cold stabilization with wine (plug the freezer into a
temperature control mechanism which only powers the freeze on when the
temperature is ABOVE a certain point). Given the precision needed
(i.e. you don't want to miss by 5-10 degrees with meat) I'm reluctant
to go down this path, but wanted to get everyone's input on how you do
sous vide on the cheap.

Manually doing it on the gas stove with a thermometer is ok, but I'm
looking to do something sous vide for a very long time (overnight or
longer), such that I don't trust leaving my gas stove on obviously.

Any ideas?

Thanks,
Steve
www.gastronomicguesswork.com

[markdesl]

Hi Steve,
I have an earlier model of the Auber than the ones pictured that I
bought in Dec. but never used and also a new
aquarium pump that takes care of circulation. I never used them because
right after they
arrived I got an amazing deal on a heat circulating lab bath. I have
been meaning to put
them on ebay but have not gotten around to it. If you want them they are
100.00 for both.
Cheers, Mark

[Andreas Schild]

For a 24h prime rib, my solution was:

- a cooler (cool box)
- a thermometer
- a newborn baby

Due to the baby, someone had to get up every three hours anyway, so we could just add a pitcher of hot water after feeding the baby...
(seriously though, a decent cooler holds the temperature surprisingly well)

Andreas

[Sous Vide Chef]

I am using a warmer http://www.webstaurantstore.com/ ($89) and a PID
controller from auber http://auberins.com/index.php?main_page=product_info&cPath=8&products_id=44
($125). The large size of the warmer really elimnates the need for
circulation but as someone suggested if you feel you need it you can
get a small aquarium pump.

Good Luck,

Dave

[Michael O'Boyle]

I had read that PolyScience was coming out with a home version of an immersion circulator. I think it was in Food & Wine, there was no date given though.

[kindageeky]

Thanks everyone, great info. I can sympathize with the baby
approach :-)

The warmer / auber combo looks like a winner, thanks!

On Jul 18, 7:03 am, "Michael O'Boyle" <michael.obo...@gmail.com>
wrote:

> I had read that PolyScience was coming out with a home version of an
> immersion circulator. I think it was in Food & Wine, there was no date given
> though.
>

> On Thu, Jul 17, 2008 at 9:20 PM, Sous Vide Chef <davesim...@gmail.com>
> wrote:
>
>
>
> > I am using a warmerhttp://www.webstaurantstore.com/($89) and a PID
> > controller from auber
> >http://auberins.com/index.php?main_page=product_info&cPath=8&products...

> > ($125). The large size of the warmer really elimnates the need for
> > circulation but as someone suggested if you feel you need it you can
> > get a small aquarium pump.
>
> > Good Luck,
>
> > Dave
>
> > On 15 Jul, 22:19, kindageeky <kindage...@gmail.com> wrote:
> > > So I'm a home chef and just haven't been able to bring myself to drop
> > > $800 on an immersion circulator (YET), so I'm looking for an
> > > alternative.  I've seen mention of using a rice cooking with a
> > > temperature control mechanism, which is similar to how I rigged up my
> > > freezer to do cold stabilization with wine (plug the freezer into a
> > > temperature control mechanism which only powers the freeze on when the
> > > temperature is ABOVE a certain point).  Given the precision needed
> > > (i.e. you don't want to miss by 5-10 degrees with meat) I'm reluctant
> > > to go down this path, but wanted to get everyone's input on how you do
> > > sous vide on the cheap.
>
> > > Manually doing it on the gas stove with a thermometer is ok, but I'm
> > > looking to do something sous vide for a very long time (overnight or
> > > longer), such that I don't trust leaving my gas stove on obviously.
>
> > > Any ideas?
>
> > > Thanks,

> > > Stevewww.gastronomicguesswork.com<http://stevewww.gastronomicguesswork.com/>