Given the low temps that Bradleys can cook at and the control of a good PID, has anyone tried doing any Sous Vide cooking?
On the surface, it seems like a natural but I am not confused by any facts.
Porterdriver,
This is something I have thought about as well but never attempted. Sous Vide is usually done in a water bath, I think because it is easier to get an even temperature. I would be wary that the temperature in the Bradley, even with a PID, may be a bit unstable - the PID is only controlling the temperature at the end of the sensor and it can vary quite a bit throughout the the smoker. I know people use a PID and slow or crock-pot type cookers filled with water for this but like you, I am not familiar with the facts. I expect someone who knows more about it will be along later to shed more light on the subject.
Waltz
I was thinking of using a deep pan in the DBS as the water bath. I also thought about using the internal probe in the water (with PID set to control IT) to more precisely control the temperature rather than the ST probe.
Only hiccup in this is, 'can the Auber Dual Probe PID be programmed to hold an IT'? If so, I am not sure how to program for that. If I set first of the six cycles to trigger on an IT, then once that is reached, it will shut off element. So I'm not sure if I can get there from here.
Perhaps you would have to retask the ST probe as the water bath temperature controller and use 'time' on the PID to control cooking time.
Like you said Waltz, sooner or later someone will stumble by and enlighten us.
Quote from: porterdriver on January 07, 2011, 06:57:25 AM
Only hiccup in this is, 'can the Auber Dual Probe PID be programmed to hold an IT'?
As you sated the PID can be programmed to take an action (shut off, set a new cab temp, etc,) based on IT but can't be set to maintain an IT. The only way I can think of is if you want an IT of 165* set it that when the IT hits 165* the cab temp is set to 165*. If the PID maintains a cab temp of 165 I assume the IT of the item would maintain 165* or at least not go over.
I would think it would be as simple as swapping the cabinet probe for the water probe.
You would set the box temp to be the water temp to hold, and you could do up to five days at that temp.
I know Auber makes Sous Vide PID's, maybe a quick email to them would clear things up.
FLBR,
C'mon, I'm a guy! Check instructions, ask for help from the appropriate source? Never. I come here for wisdom of the ages from the greybeards.
Besides, I want to do it with existing equipment. I agree that using the ST probe as the water bath probe seems like the simplest and probably the best way. I have never done any sous vide cooking but thought it might be fun to try.
I think you might be better off using a cheap electirc hotplate controlled by the PID with a large stockpot as your sous vide bath. Trying to use the Bradley as a water heater (hot air to water bath) would probably be pretty inefficient.
Auber PID's are used as sous vide controller's, so they can probably guide you. You may want to get a submersible probe for the bath.
I doubt it would work in the Bradley. I just order the stuff to convert my Bradley to a 2 element smoker, with fan. I also just purchased
------------------------------------------------------
1 x Replacement sensor for WS 3rd generation sous vide controller
(WS-SENSOR06) = $29.50
1 x Smoker Controller, Dual Probes 1800 Watts (WSD-1503CPH) = $215.00
Sensor type Smoker, Free Hanging (original)
------------------------------------------------------
Sub-Total: $244.50
Zone Rates (Shipping to US): $16.00
Total: $260.50
Black & Decker RC6438 38-Cup Commercial Rice Cooker and Steamer, White
Sold by: CentralChef
Condition: new
Quantity: 1
$59.99 each
Item subtotal: $59.99
---------------------------------------------------------------------
Item Subtotal : $59.99
Shipping & Handling : $9.95
Total : $69.94
For Sous Vide Cooking.
With your PID you should be able to use a crock pot or a hot plate as described above. I once used a Foreman Indoor/Outdoor grill to heat the water (I'm using a DiqiQ II as a controller). Using a rice cooker is an excellent idea.
You need to vacuum seal the meat, and fully submerge it into the water. I use both probes; one probe to monitor the heat of the water, and the second probe to monitor the temperature of the meat. Take precautions to make sure either probe never gets fully submerged in the water. If you are going to monitor the meat temperature what you need to do is attached a piece of thick foam double stick mounting tape (get Scotch's Brand) to the vacuum bag. Insert the probe through the tape into the meat. The tape prevents water from leaking into the bag.
Is Sous Vide worth the time and effort?
I've only done it 4 to 6 times. After I purchased my DigiQ II, Fred at BBQ Guru is the person who told me how to use my DigiQ and Raptor for other things, which included sous vide. Once you choose the equipment you are going to be using and you set it up once; you will find the setup and take down of the equipment is easy and takes little effort.
JF7FSU,
I have no idea whether the result is worth the time and effort. I have a hard time envisioning what food would be ideal for that style of cooking. I must admit that I can't conceive of a food that I think would be better by sealing it in plastic and letting it swim around for many hours. I was just idly curious that's all.
I think I got my answer.
I had heard it can infuse certain flavors into meats as no other, but I just don't seem to hear too much about it lately.
OK the Aggie will ask the dumb question. What exactly is this type of cooking? Benefits?
It's cooking food in strictly temp controlled water (PID) in vac sealed bags with all ingredients and seasonings sealed in. kinda like a boil in a bag thing but not really that basic.
Interesting. Like some have asked, is it worth it?
As mentioned by JF7FSU, sous vide is a method of poaching food in it's own juices without water, air or evaporation. You get the concentrated flavors of all the food, and it is incredibly tender and flavorful. Since the food it poached, and if you are using this method on steaks or other meats, you can brown the meat first for color.
I think it is worth it, if you already have the equipment; such as a PID to control and electrical appliance - a two probe is better then you can monitor the temperature of the meat. The appliance can be rice cooker, or most crock pot will provide enough heat, or a hot plate and a pot. Since the food will be in a air tight bag, and if you are going to be using temperatures below 140°F, and most recipes call for lower temperatures, you may want to Google sous vide and read the safety concerns about botulism for dishes that may take longer then 4 hours. It's not a major concern, but something you should familiarize yourself with.
As Habs, so well described, - it's a slow indirect poaching method. The only difference from poaching is that there is an impermeable membrane between the food and the simmering liquid and the food is often in a vaccuum. Often there is no additional liquids added to the food that has been sealed up in the cooking bag - so the food cooks in it's own flavor - often very low and slow - sometimes in the 24 to 72 hour long range. On the short side a thin cut of fish will only take a few minutes. The advocates extol the moistness, the tenderness and the "pure" flavors derived from this type of cooking. However, I'm not a particular fan. I grew up with the Maillard Reaction and all the wonderful virtues of chargrilling, smoking, browning, etc.... and the flavors they produce. Bold, strong, out front flavors are what I grew up with - not nuances. So for me, the extra time, expense and fuss involved in soux-vide is not worth it. However, ones who are intrigued with nuances and the "pure" taste of foods as well as the textures that are inherent in soux-vide, I'm sure it is well worth it.
However, I have wanted to try two things soux-vide. One is a steak cooked to 130 or so soux-vide then seared in a very hot pan. And the other is something like a flat iron steak cooked soux-vide for 24 hours or so. It's said to be tender as prime tenderloin then. However, I bet I will still prefer a good old wood fired steak over the soux-vide.
Quite a few years ago, I worked with an expert in the field of commercial soux-vide and cook-chill techniques. We were working together to come up with a design and construction proposal for a cook-chill facility for the State to feed the inmates of all the State Prisons from one centralized facility. I got to be in his test kitchen a few times and ate a few meals prepared in it. It can be very good. But just not what I prefer.
Quote from: Habanero Smoker on January 12, 2011, 01:55:20 AM
- a two probe is better then you can monitor the temperature of the meat.
How do you monitor the temp of the meat if it is in an airtight bag? Wouldn't the probe puncture the bag and eventually cause a leak? Is there a some other method?
GusRobin
You can use closed cell foam tape. Stick the probe though it though the bag, & into the center of the meat. It wont let air in until you pull it out. I haven't tried this yet, but that is what I read. I have a chuck steak in my rice cooker with the PID right now, it has been in there 14.1Hrs.. I will taste it in approx. 10 more hours. I think most Sous Vide cooking is done by time, at least that's what I have been reading.
They have Charts with different thickness meats & types. That will tell you what temperature & how long.
Foods that lend themselves well to "poaching" can do very well via sous vide. For me that's mostly seafood.
Like HabS noted, there are food safety concerns, but if done with care and not pushed to extreme time limits there really isn't a problem.
A lot of good info and recipes are available on the net.
As Sirpro02 pointed out you use closed cell foam tape, which is more commonly known as foam mounting tape. This is a double sided tape. To make the probe insertion easier, do not remove the paper backing. Also get a brand name type.