Sous Vide Cooking

Tag: water bath

Sous Vide at Home – The perfect egg at 64.5°C ?

by on Nov.21, 2009, under Time and Accurate Temperature

sous-vide-at-home-egg-64-swid-addelice-immersion-circulator-water-bath

Three months ago I tried a soft boiled egg at 63°C during 1 hour. I have admitted that it was not the perfect egg for me and promissed to make another try. This time I cooked an egg 50 minutes at a constant 64.5°C temparature.

And here is the result!

sous-vide-at-home-egg-64-swid-addelice-immersion-circulator-water-bath-2(Soft boiled egg cooked at 64.5°C during 50 minutes)

 The egg at 64.5°C has nothing to do compared to the 63°C one (see the last picture down this post). The appearance of the 64.5°C is better, the white egg is more compact and doesn’t fall down like the 63°C one.

sous-vide-at-home-egg-64-swid-addelice-immersion-circulator-water-bath-3(Soft boiled egg cooked at 64.5°C during 50 minutes)

The yolk is also very different compared to the 63°C one.

sous-vide-at-home-egg-64-swid-addelice-immersion-circulator-water-bath-4(Soft boiled egg cooked at 64.5°C during 50 minutes)

See bellow the picture I made 3 months ago of the 63°C soft boiled egg with the Sousvidemagic and above the 64.5°C egg with the swid of Addélice. This is crazy to see how a difference of only 1.5°C can change so much the texture of an egg.
As I told it before I didn’t really like the 63°C egg but the 64.5°C was fantastic!! Absolutly incredible…I strongly recommend anybody trying it!
I read on internet that such egg was impossible to do without the precision and stability of an immersion circulator. I know understand why. If the temperature variation is equal or higher to 1°C then this can change the final texture of the white egg and yolk. The cool thing is also to be sure to reproduce the same result each time you set your immersion circulator at 64.5°C! I am definitely getting found of this cooking equipment.

sous-vide-cooking-cookery-equipment-immersion-circulator-thermal-circulator-egg-63-c(63°C soft boiled egg cooked during 60 minutes)

Jean François

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Sous vide cooking with a temperature PID controller (SousVideMagic of Fresh Meals Solutions)

by on Jun.12, 2009, under Equipments & Accessories, General Topics

I am now very happy and relieved to jump to the next step of my experimentation consisting in trying all kind of sous vide cookers and accessories. Cooking sous vide with a gas stove, a halogen stove or a basic water bath (bain-marie) was such a pain in the neck! The main advantage of this was the cost of the equipments, close to zero (except for the vacuum machine) but it was really hell to maintain a constant temperature.

Let’s try a PID controller!
But first what is a PID (Proportion, Intregral, Derivative) temperature controller?

The PID temperature controller is the most sophisticated controller available providing exceptional performance at a surprisingly low price. But what is it, really?

Here are 4 articles that should help you understand it!

The first link is the most accessible information I could find about a PID controller. Let’s call it “PID controller explained for dummies”. This fantastic video was made by robot geeks and explains speed PID controller. You just have to replace into your mind speed by temperature! This video is a bit long to download but if you would have to watch one piece of information about the PID controller in your life time I would strongly suggest you to watch this video!

sous-vide-cooking-org-temperature-pid-controller-explained-for-dummies2

This second link is giving a little more information about temperature PID controller (still understandable for an average intelligent brain).

sous-vide-cooking-org-temperature-pid-controller-explained-for-dummies1

Here are 2 links that I would recommend for people who are really interested in tuning PID controllers. In other words, don’t even dare clicking on these links  if your are not a scientist!

sous-vide-cooking-org-temperature-pid-controller-explained-for-dummies3
sous-vide-cooking-org-temperature-pid-controller-explained-for-dummies4
Sous vide cooking with a rice cooker paired with a temperature PID controller.

A rice cooker or other heating appliance will cycle on and off, causing fairly wide temperature fluctuations. To avoid this some people pair a rice cooker with a PID controller. The PID controller has a thermo-sensor that is inserted into the rice cooker water. You set the PID device to a certain temperature, and the PID will control the amount of electricity that activates the heater, thus keeping the water temperature at a constant.

Although other heating appliances can also work, the simple rice cooker seems best suited to work with the PID device for sous vide applications. You must buy a rice cooker that has a basic mechanical on and off switch. Don’t purchase an expensive sophisticated rice cooker, it will probably not work with the temperature PID controller.

What are the temperature PID controllers available on the market for sous vide cooking purposes?

Traceable Temperature Controller

sous-vide-cooking-org-temperature-pid-controller-traceable

Auber Instruments

sous-vide-cooking-org-temperature-pid-controller-auberin-instruments

SousVideMagic 1500B form Fresh Meal Solutions

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I purchased the SousVideMagic 1500B as it seems to be the most popular one. Feedback of people who purchased it is excellent. The cost for this temperature PID controller is USD 169 plus approx. USD 25 shipping costs to Europe (USD 99 if you don’t have the patience to wait, therefore you’ll get it within 3 days with Fedex).
For non North American users an input power cord and an adaptor to the socket of local standard will have to be purchased separately.

sous-vide-cooking-org-temperature-pid-controller-sousvidemagic-fresh-meal-solutions-3

 

To sum up, the global cost for my SousVideMagic temperature PID controller is:

  • SousVideMagic 1500B: USD 169 + USD 25 = USD 194 incl. sending
  • Custom duties: EUR 35
  • Basic rice cooker: EUR 45
  • Input power cord and socket adaptor: approx EUR 16.

Grant total (1 EUR = 1.4 USD): approx. EUR 234 (USD 327)

I sould receive my SousVideMagic tomorrow. I’ll give you my first comments as soon as possible!

Jean-François

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Sous vide cooking with a basic water bath (bain marie) – Range of temperature variation

by on Jun.10, 2009, under Equipments & Accessories

sous-vide-cooking-org-gaz-stove-halogen-stove-water-bath-cooker-vacuumv3

After having tested sous vide cooking with a gaz stove and a halogen stove here are my comments about cooking sous vide with a EUR 100 basic water bath.

For the purpose of measuring the range of temperature variation of my water bath I poured 14 litres of tap water at 43°C (109.4°F). My target temperature was 58°C (136.4°F).
I approx. need 34 minutes to reach my target temperature which is very long compared to the gaz and halogen stove experiment. This can easely be explained by the 14 litres water to heat compared to 4 litres container I heat with the gaz and halogen stove experiment. The range of temperature variation is of approx. 4 to 5 degrees if you are not taking care. But if you remain close to your water bath and play with the thermostat (see on the graph T5 for thermostat 5…) you can easily remain in a range of 2 degrees. This range of 2 degrees (that could be considered as acceptable) was facilitated by the fact that my container was fed with 14 litres water. Nevertheless you can’t remain close to your cooker if you want to cook a meat for a long period!  Therefore cooking sous vide with a basic water bath is not a good option.

sous-vide-cooking-with-water-bath-bain-marie

I summed up my comments in the table below. Next step will be a SousVideMagic from Fresh Meal Solutions that I purchased on internet some days ago. I should receive it soon!!

sous-vide-cooking-org-summe-up-cooker-comparison-v3

Jean-François

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Sous vide experiment with Monkfish cooked in a basic water bath

by on Jun.02, 2009, under Recipes

sous-vide-cooking-org-monkfish-water-bath-cooker2

I am now having a lot of fun experimenting sous vide cooking with my Bartscher water bath (EUR 100 basic equipment purchased brand new on ebay). I still think the halogen stove was the more precise equipment I used so far.

The water bath takes really long to reach the target temperature and the range of temperature variation is significant (approx. 4°C – 39.2°F).  Nevertheless I cooked yesterday 400g Monkfish fillet sous vide with some pieces of leek, chillies and lemons. I took the temperature and time of ICC’s Roner Compact manual that indicates 60°C (140°F) and 12 minutes cooking time. I presumed the time indicated is the core temperature cooking time and therefore cooked the Monkfish for 30 minutes instead of 12 (I should have a look to these hypodermic probes…). Please watch out sous vide cooking food safety and read this information.

sous-vide-cooking-org-monkfish-water-bath-cooker3sous-vide-cooking-org-monkfish-water-bath-cooker4sous-vide-cooking-org-monkfish-water-bath-cooker5sous-vide-cooking-org-monkfish-water-bath-cooker6

I served the Monkfish immediately with orange chilli sauce and wild rice. That was fantastic!

Jean-François

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Core temperature and time given by ICC Roner for cooking sous vide

by on May.31, 2009, under Equipments & Accessories, Recipes

While checking if the Roner Compact has or not a PID temperature controller I found an interesting information provided by ICC Roner in one of its manual (pages 2 and 3). This document is in Spanish and I hope I did not make any translation mistakes (see the table below). Roner gives some information about the core temperature of some products and the time it should remains at this temperature.

ICC Roner’s information about core temperature and time while sous vide cooking

  Weight Core °C Water bath °C Time (min.) Comments
Tuna 150 g 38 50 11 to be grilled 2 min
Codfish 200 g 38-40 50 12 to be served immediately
Mackerel 100 g 43 43 8 to be served immediately
Sea Bass 200 g 45 50 15 to be grilled 2 min
Hake 200 g 50 60 12 to be served immediately
Monkfish 180 g 48 60 12 to the furnace for some secondes
Ray 150 g 50 55 10 to be served immediately
Salmon 200 g 38 50 13 to be served immediately
Veal steak 200 g 50 65 15 to be grilled 2 min
Foie gras 300 g 60 65 20 to be grilled 2 min
Loin of lamb 200 g 60 65 20 to be grilled 2 min
Breast of "fattened chicken" 180 g 62 65 20 to be grilled 2 min
Roast beef 350 g 55 65 17 to be grilled 2 min
Artichokes 500 g 90 90 45 to be grilled 2 min
Banana 100 g 65 65 20 to be served immediately

I have now the feeling that I have to take an interest in waterproof hypodermic probes…

Anyway, thank to Karl who was right. Roner compact water bath does not contain any PID temperature controller. Therefore the main differences between my basic water bath and a Roner Compact water bath are: a water pump, the heating element of Roner Compact is located in the water, a security water sensor, a temperature probe located directly in the water.

Jean-François

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