https://teakdoor.com/attachment.php?a...tid=6354&stc=1
https://food52.com/blog/7124-how-to-...chine#comments
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Explain to me how you get that to cook at 60 degrees and you are cool...:)
thermostat, heating element - that little doofer on the right. All in will cost considerably more than a sous vide.
Temperature Controllers:
https://www.lazada.co.th/12v-220v-di...3909b7db9lT0Wc
https://www.lazada.co.th/gift-digita...67bb082fTmtTc6
How to wire the STC 1000 temperature controller:
https://youtu.be/30TvX1Zz1-Y
Thatll be turning off and on all the time. None of them can maintain a constant and go over and under the temperature all the while.
For aome reason my 48 hour lamb shanks should have been ready at around 4.30pm yesterday. When i looked at it at that time there was another 2 hours of cooking time to go. Why? I dont know. But power outs are gonna fuck you too.
That's why an insulated pot is good. :)
Sous Vide Cooker for Less Than $40
Some additional information.
Sous Vide Cooker for Less Than $40: 7 Steps (with Pictures)
Good one.
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