Comment on vacuum cooker of Immersion by Ricky Fielding

I am fascinated by sous vide cooking, in which food vacuum plastic are immersed in a precisely hot water bath temperature controlled to achieve the optimal doneness.

But most vacuum (so-Vidal) cooking machines are business models which have cost North of $2,000, and the first version of 'House', the SousVide Supreme countertop, is a price in the neighborhood of $450 (not counting the vacuum sealer), which is still a steep investment for something that keeps mainly warm water. I decided to build a better device on the cheap. Here are the DIY Sous Vide immersion heater $ 75! By demolition set pieces on eBay and Amazon, I created a portable device which heats and circulates water while maintaining a precise temperature to 0.1 ° C. And unlike the SousVide Supreme, it mounts easily on the largest containers, up to about 15 gallons, for a higher capacity of cooking. The water is heated by three small heaters and distributed by an aquarium pump to maintain a uniform temperature. A module of industrial process temperature control heaters, and an eye bolt allows you to block the whole unit up on the edge of a tub plastic or another container. Cook sous vide, you also need a vacuum sealer, that this project does not include. I bought a good new for about $112.

This project appeared in MAKE magazine, Volume 25. Subscribe today!