Sending more money to Asia now.... :-(
><http://makeprojects.com/Project/Sous-Vide-Immersion-Cooker/471/1>http://makeprojects.com/Project/Sous-Vide-Immersion-Cooker/471/1
>
>--Ross
>
>--
>You received this message because you are subscribed to the Google
>Groups "Molecular Gastronomy" group.
>To post to this group, send email to molecular-...@googlegroups.com.
>To unsubscribe from this group, send email to
>molecular-gastro...@googlegroups.com.
>For more options, visit this group at
>http://groups.google.com/group/molecular-gastronomy?hl=en.
I think I'll just sacrifice one of my small aquarium pumps to a pot
of hot water on the stove to see how well it'll work.
So,,,, Rib Eye steak with garlic butter, salt and pepper at
125F? Chill to store, and rocket hot broiler or grill just before
serving? That'd make perfect steak as a fast food
Good catch on the stock tank heater, I was planning on using a
regular hot water heater element at our normal 120 VAC instead of the
design voltage of 240. They're about 1700 watts normal, so should be
right in the correct wattage area running on 120. My buddy and I
have used them for several projects over the years,,, they're cheap,
available at any of the big box stores, and all seem to have a common
threaded fitting. I think the last project was a wet heat box to
bend thin strips of wood.
We already have a food saver system, with the vacuum pump/sealer
unit. Also several of the various containers and Mason jar lids.
I really need to just get off my backside and go get weird in the kitchen ;-)