Comments on: Polyscience compaires an immersion circulator and a non stired water bath http://www.sousvidecooking.org/polyscience-compaires-an-immersion-circulator-and-a-non-stired-water-bath/ A blog about cooking with low temperatures Thu, 02 Feb 2012 22:06:29 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: Melvin http://www.sousvidecooking.org/polyscience-compaires-an-immersion-circulator-and-a-non-stired-water-bath/comment-page-1/#comment-1106 Melvin Wed, 29 Sep 2010 22:54:57 +0000 http://www.sousvidecooking.org/?p=1721#comment-1106 An unstirred bath using the correct temperature conrol device will achieve better than ±0.2°C stability which is totally acceptable for sous vide cookiing. Since early tests were done with primative controllers,published results are misleading. New state of the art sous vide baths use controllers which achieve better that ± 0.2°C stability. An unstirred bath using the correct temperature conrol device will achieve better than ±0.2°C stability which is totally acceptable for sous vide cookiing. Since early tests were done with primative controllers,published results are misleading. New state of the art sous vide baths use controllers which achieve better that ± 0.2°C stability.

]]> By: rino http://www.sousvidecooking.org/polyscience-compaires-an-immersion-circulator-and-a-non-stired-water-bath/comment-page-1/#comment-604 rino Thu, 04 Feb 2010 19:55:57 +0000 http://www.sousvidecooking.org/?p=1721#comment-604 i’ve cooked sous vide over a dozen times and can’t get enough of it. if you have any interest in instructions on how to sous vide at home spending anywhere from $0 to $55 before buying an IC or SVS, i’d welcome any readers who’d like to check out my experiences. pictures and more then the original 2 posts are coming, i promise! http://sousvidedeeds.blogspot.com/ updates also posted on twitter: @sousvidedeeds i’ve cooked sous vide over a dozen times and can’t get enough of it. if you have any interest in instructions on how to sous vide at home spending anywhere from $0 to $55 before buying an IC or SVS, i’d welcome any readers who’d like to check out my experiences. pictures and more then the original 2 posts are coming, i promise! http://sousvidedeeds.blogspot.com/
updates also posted on twitter: @sousvidedeeds

]]> By: Frank Hsu http://www.sousvidecooking.org/polyscience-compaires-an-immersion-circulator-and-a-non-stired-water-bath/comment-page-1/#comment-593 Frank Hsu Tue, 26 Jan 2010 04:55:55 +0000 http://www.sousvidecooking.org/?p=1721#comment-593 Pot portability is very relevant. Preston's main point is that if the pot is portable, these are the many benefits: 1. The pots can be easily cleaned and stored away including the IC. 2. Depending on what you are cooking, you can switch pot sizes and use them to chill and store pouches. For SousVideMagic users, nobody is tied to a particular cooker. Our best customers are IC users, because they can offload their long term food loads to SVM to save energy and IC space. Pot portability is very relevant.
Preston’s main point is that if the pot is portable, these are the many benefits:
1. The pots can be easily cleaned and stored away including the IC.
2. Depending on what you are cooking, you can switch pot sizes and use them to chill and store pouches.
For SousVideMagic users, nobody is tied to a particular cooker.
Our best customers are IC users, because they can offload their long term food loads to SVM to save energy and IC space.

]]> By: JK http://www.sousvidecooking.org/polyscience-compaires-an-immersion-circulator-and-a-non-stired-water-bath/comment-page-1/#comment-592 JK Tue, 26 Jan 2010 03:45:52 +0000 http://www.sousvidecooking.org/?p=1721#comment-592 I think for the home cook the portability argument doesn't matter much. I found that my 2 large stock pots were too small for an immersion circulator. I used initially a large Cambro (12 by 18, > 4 Gallon), then switched to a smaller (10 by 12 by 6) but now realized I might need the large one. Fact is, yes you can put the circulator away but what do you do with the tanks? If I use the 1 gallon ziploc in a small tank it creates sort of a barrier for the water flow. Like a chubby man in the tub I thought. I moved it around and the circulator didn't register a change in temperature so I am not sure about the relevance - will test with a thermometer down the line - if the bag creates a full barrier in the tank there should be a difference I would think. I think for the home cook the portability argument doesn’t matter much. I found that my 2 large stock pots were too small for an immersion circulator. I used initially a large Cambro (12 by 18, > 4 Gallon), then switched to a smaller (10 by 12 by 6) but now realized I might need the large one. Fact is, yes you can put the circulator away but what do you do with the tanks?

If I use the 1 gallon ziploc in a small tank it creates sort of a barrier for the water flow. Like a chubby man in the tub I thought. I moved it around and the circulator didn’t register a change in temperature so I am not sure about the relevance – will test with a thermometer down the line – if the bag creates a full barrier in the tank there should be a difference I would think.

]]> By: Mark Negroponte http://www.sousvidecooking.org/polyscience-compaires-an-immersion-circulator-and-a-non-stired-water-bath/comment-page-1/#comment-589 Mark Negroponte Mon, 25 Jan 2010 19:08:58 +0000 http://www.sousvidecooking.org/?p=1721#comment-589 I happen to have bought used the same Fisher waterbath shown by Preston and was amused when I saw it in the video. Just wanted to mention that it is completely insulated - there's 1 inch fiberglass surrounding the inner tank. Interesting to see that the immersin unit performed just as well without insulation; I think it's time to check ebay again for a used one and upgrade. I happen to have bought used the same Fisher waterbath shown by Preston and was amused when I saw it in the video. Just wanted to mention that it is completely insulated – there’s 1 inch fiberglass surrounding the inner tank. Interesting to see that the immersin unit performed just as well without insulation; I think it’s time to check ebay again for a used one and upgrade.

]]> By: Frank Hsu http://www.sousvidecooking.org/polyscience-compaires-an-immersion-circulator-and-a-non-stired-water-bath/comment-page-1/#comment-587 Frank Hsu Mon, 25 Jan 2010 18:04:53 +0000 http://www.sousvidecooking.org/?p=1721#comment-587 Hi Frank SousVideMagic/Tiger Rice Cooker (12L) uses about 1kWh for 24 hrs of operation at 55C set temperature. In other words, it uses half the energy and operate for 3 times longer. But you are right, sous vide cooking is more green than conventional oven cooking. Hi Frank
SousVideMagic/Tiger Rice Cooker (12L) uses about 1kWh for 24 hrs of operation at 55C set temperature. In other words, it uses half the energy and operate for 3 times longer. But you are right, sous vide cooking is more green than conventional oven cooking.

]]> By: Frank http://www.sousvidecooking.org/polyscience-compaires-an-immersion-circulator-and-a-non-stired-water-bath/comment-page-1/#comment-585 Frank Mon, 25 Jan 2010 08:44:56 +0000 http://www.sousvidecooking.org/?p=1721#comment-585 Well, looking at JF's previous post, you can't really say that there is anything wrong with energy efficiency of immersion circulators, 2kWh for 8 hrs of operation is remarkably low. I googled a bit and found a comparable test done by Julabo: http://www.julabo-sous-vide.de/pdf/Case%20Study_SousVide_ED27_ME27.pdf 18 hrs of cooking @65C: 4.37kWh - that's very good. It would be great to know how that compares to electric ovens though. Well, looking at JF’s previous post, you can’t really say that there is anything wrong with energy efficiency of immersion circulators, 2kWh for 8 hrs of operation is remarkably low. I googled a bit and found a comparable test done by Julabo: http://www.julabo-sous-vide.de/pdf/Case%20Study_SousVide_ED27_ME27.pdf

18 hrs of cooking @65C: 4.37kWh – that’s very good.
It would be great to know how that compares to electric ovens though.

]]> By: Frank Hsu http://www.sousvidecooking.org/polyscience-compaires-an-immersion-circulator-and-a-non-stired-water-bath/comment-page-1/#comment-581 Frank Hsu Mon, 25 Jan 2010 00:28:52 +0000 http://www.sousvidecooking.org/?p=1721#comment-581 Hi Pablo Yes, stirring with no insulation is bad from an energy perspective. IC is excellent to achieve temperature stability easily at the expense of energy usage. Natural heat loss (cooling) helps IC to achieve temperature stability faster too. IC with the heater immersed in water also makes heating-up response much faster as demonstrated by Preston. The most desirable cooker is a bath with good insulation but you need heating and cooling control to achieve temperature uniformity. Polyscience and all other scientific equipment manufactures (like Hart, Julabo, Grant,...) have the technology to achieve that but it is very expensive solution. We need a new technology to achieve temperature stability, energy efficiency and port portability and yet affordable. We need a paradigm shift!! Hi Pablo
Yes, stirring with no insulation is bad from an energy perspective. IC is excellent to achieve temperature stability easily at the expense of energy usage. Natural heat loss (cooling) helps IC to achieve temperature stability faster too. IC with the heater immersed in water also makes heating-up response much faster as demonstrated by Preston.
The most desirable cooker is a bath with good insulation but you need heating and cooling control to achieve temperature uniformity. Polyscience and all other scientific equipment manufactures (like Hart, Julabo, Grant,…) have the technology to achieve that but it is very expensive solution.
We need a new technology to achieve temperature stability, energy efficiency and port portability and yet affordable. We need a paradigm shift!!

]]> By: Pablo Escolar http://www.sousvidecooking.org/polyscience-compaires-an-immersion-circulator-and-a-non-stired-water-bath/comment-page-1/#comment-580 Pablo Escolar Sun, 24 Jan 2010 22:19:11 +0000 http://www.sousvidecooking.org/?p=1721#comment-580 Frank: Can you elaborate on the stirring with no insulation being bad? Is that just from an energy consumption/cost perspective? Frank:

Can you elaborate on the stirring with no insulation being bad? Is that just from an energy consumption/cost perspective?

]]> By: casquette http://www.sousvidecooking.org/polyscience-compaires-an-immersion-circulator-and-a-non-stired-water-bath/comment-page-1/#comment-579 casquette Sun, 24 Jan 2010 17:24:30 +0000 http://www.sousvidecooking.org/?p=1721#comment-579 I think that stirred and non stirred bath have both their usage, You would use a non stirred bath for ingredients that give you more leeway when it comes to precision say vegetables, which are some times cooked sous vide in a steam oven which doesn't have the same temperature precision a Immersion circulator has. but you would use a immersion circulator for meat or fish. if you can't afford both which is the case for most people I would always recommend a stirred bath. I think that stirred and non stirred bath have both their usage, You would use a non stirred bath for ingredients that give you more leeway when it comes to precision say vegetables, which are some times cooked sous vide in a steam oven which doesn’t have the same temperature precision a Immersion circulator has. but you would use a immersion circulator for meat or fish. if you can’t afford both which is the case for most people I would always recommend a stirred bath.

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