On first look I thought, “Meh has bazookas‽ GETTING A BAKER’S DOZEN!” and was sooo disappointed when I realized it is neither a bazooka nor a door breacher."
I would study the design and see if I could scale it up for a bathtub. I hate when the bath gets cold in 2 minutes. And then constantly readjusting: hot, cold; hot, cold. Not sure I would web-enable it though. Some bot might decide to try its hand at cooking.
Now, what did I do with that old isolation transformer?
@Pony Never tried doing eggs with it since the instant pot turns out perfect hard boiled eggs, but its the absolute go-to for steaks and chops, and even some roasts.
In addition to various sous vide cooking operations, I’ve pasteurized hard apple cider so it stays sweet after the yeast have consumed some but not all of the priming sugar.
I cook beef, chicken, fish, pork in my sous vide. Sous vide a perfect beef filet at 129° for 2 hrs and a quick 30 second sear in a 600° cast iron skillet (outside on the gas grill) with a hunk of butter.
I love the sous vide for so many things. It’s like a better crock pot. I’ve started using mine more since I’m now dedicating my time in the shop/studio and less time in the house. I can put leeks, olive oil and herbs in one bag and seal it and a piece of chuck in a separate bag and seal it and put them in the same pot and have them both ready to sear or finish so dinner is ready in 15-20 minutes once I’m in the house.
There’s a whole subreddit called sousweed about decarbing flower to make oil infusions to then make edibles. I haven’t gone that way yet, but I do have a sous vide though, so I probably should do it
Donate it
On first look I thought, “Meh has bazookas‽ GETTING A BAKER’S DOZEN!” and was sooo disappointed when I realized it is neither a bazooka nor a door breacher."
I would study the design and see if I could scale it up for a bathtub. I hate when the bath gets cold in 2 minutes. And then constantly readjusting: hot, cold; hot, cold. Not sure I would web-enable it though. Some bot might decide to try its hand at cooking.
Now, what did I do with that old isolation transformer?
Since I’ve already got the regular-size no-app-needed Anova sous vide thingy, I’d use this as a pirate gift exchange item at the annual holiday party.
I use ours for ribeye steaks. And occasionally pork chops. Oh, and hard-boiled eggs.
@Pony
@Pony Never tried doing eggs with it since the instant pot turns out perfect hard boiled eggs, but its the absolute go-to for steaks and chops, and even some roasts.
In addition to various sous vide cooking operations, I’ve pasteurized hard apple cider so it stays sweet after the yeast have consumed some but not all of the priming sugar.
@baqui63 Yep - I use it to pasteurize any meads I want still or am going to keg carb
Bought one last time Meh featured one. It’s still in the box.
@texmarc
So you’d leave it in the box collecting dust and taking up space.
@texmarc They are amazing for steaks even if you don’t use them for anything else.
I cook beef, chicken, fish, pork in my sous vide. Sous vide a perfect beef filet at 129° for 2 hrs and a quick 30 second sear in a 600° cast iron skillet (outside on the gas grill) with a hunk of butter.
I voted nothing, but I might make some minute rice in a bag with it. There actually a myriad of possibilities that I cannot think of right now.
I love the sous vide for so many things. It’s like a better crock pot. I’ve started using mine more since I’m now dedicating my time in the shop/studio and less time in the house. I can put leeks, olive oil and herbs in one bag and seal it and a piece of chuck in a separate bag and seal it and put them in the same pot and have them both ready to sear or finish so dinner is ready in 15-20 minutes once I’m in the house.
There’s a whole subreddit called sousweed about decarbing flower to make oil infusions to then make edibles. I haven’t gone that way yet, but I do have a sous vide though, so I probably should do it
Probably chicken since it’s the only thing I eat.
@Star2236
Maybe add some veggies to your diet…
¯\_(ツ)_/¯
(Ok, seriously, hope you are doing well!)