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A project log for Sous-Vide, Adapt or Die Trying

A low-cost, circulating sous-vide system that uses novel COTS components.

chrisChris 08/14/2016 at 18:590 Comments

Truly great projects involve lots of cords....

What you see here is the "final" product, cooking away.

The current water temperature is 167 Fahrenheit, and only deviates by roughly half a degree. I've got several chicken breasts cooking away in the plastic bag.

The foam on top of the water is an attempt to limit evaporative losses and conserve some heat.

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