Quote:
Originally Posted by CheckRaise
Snipe/other sous vide guys
how are you calibrating your thermocouple? do you just stick a calibrated thermapen or w/e meat temp you have in the water to see if the temp on that matches up with the controller?
I actually didn't bother to calibrate. I know that the precision of sous vide is one of it's charms, but if you're going to do things like crust a steak post sous vide, you're accepting some level of 'feel' in the process anyway, and temperature variance beyond 1 or 2 degrees, so I figured my RTD is close enough. I've been pleased with the results thus far.
Quote:
Originally Posted by bobman0330
Man, that PID looks really well-built. I used similar resources, but mine is like 4x as big and looks awful. But it works!
What do you use for sealing? I guess from the vacuum pickle, you have a chamber vac?
I took the plunge and picked up a VP112. I know it's total overkill, but I like nice objects and an only a moderately responsible kidult.
Strangely, however, I noticed yesterday that the garlic that I vacuum sealed last weak, while still sealed, has lost it's vacuum. What I mean by that is that it was a nice, tight package where all the cloves were compressed when I first sealed it, however now there is a noticeable amount of gas in the bag. When I squeeze the bag however, it feels air tight with none of the gas escaping.
Does garlic outgas? Very strange.
Quote:
Originally Posted by Yeti
i know they aren't exactly alike, but i don't really touch my slow cooker now i have a le creuset (insert stuff about le creuset being overpriced here)
I have a Le Creuset as well, but then again, please see comments above regarding "moderately responsible kidult".
Btw - I believe "French Oven" is simply a marketing term created by Le Creuset to differentiate their product.