on the sous vide cooking electrical
For those wondering what sous vide cooking
is, you can download a fairly nice explanation here
. My basic understanding is, you vacuum seal portions of meat and cook them at a strictly controlled temperature (131F) for a certain time limit (between 3-48 hours, depending on type and toughness) to kill pathogens, allowing for long-term refrigerated (3wks at less than 36F) or frozen (6mths at 0F) storage
with easy on the sea preparation (reheat to 131F and flame char meat surface).
With the above in mind, I did a little research
on the SousVide Supreme Demi (brand name) cooking electrical
requirements. The Demi is the cheapest sous vide cooker (120v) I can currently find (299 on amazon). The product is made in China
and the company finally sent me their specs (below) on their two models. (Thanks goes to Doug McAfee in customer care)
The SVS09L is the Demi model I am interested in, but it looks like either model could be used on a sailboat generating its own power.
Just a quick idea of electrical requirements for cooking at 131F for 24 hours. With an initial one hour startup draw of <30A (but could use gas heated water
instead), it looks like <192AH, or <8A/H at 12v. Which, of course, should be much less depending on the ambient temps, but certainly doable. And, using tenderizers would cut down on cooking time for the tougher meats. Fish
will be a breeze. Reheat in water
on gas stove, remove plastic wrapper, and char the exterior with your propane/butane torch.
Happy gourmet cooking!