As you can see the control panel of my water bath is basic with a drainage valve, a switch on/off and a thermostat.
Contrary to an expensive water bath such as Roner Compact that costs at least EUR 2,000 my water bath doesn’t have a pump, the heating element is located under the container and is therefore not in direct contact with water. Above all my water bath do not benefit from a temperature controller.
I definitely don’t have the perfect cooker for cooking sous vide but let’s try anyway!
For my first try I took a 500g piece of beef I cooked at 58°C (136.4°F) for 1:30 . Please watch out to food safety and read this information.
It took really long before the water of the water bath reached 58°C (136.4°F), approx. 40 minutes, although I started with warm water. The temperature range was similarly to the one achieved with a halogen stove.
For food safety and flavor purposes (Maillard reaction) I seared the meat some minutes and ate the meat immediately.
The texture of the meat was amazing but a bit to raw for my liking. I think next time I’ll put it a little bit longer, 2 hours for example.
To sum up I would say my first try was a success and I really enjoyed this meat. I think I’ll try a couple of timeS cooking sous vide with this water bath before trying another kind of cooker.