sous vide

[Papillongirlie]

Anybody use one of these on board? I have one in my home kitchen and am considering getting one for the boat. It has a low draw, you don't have to pay a lot of attention to it while it's cooking, and there is no open flame. Thoughts?

[Bleemus]

Sous vide I have is 1100 watts. 9 amps.

[Jdege]

Originally Posted by Bleemus

Sous vide I have is 1100 watts. 9 amps.

Is that capacity? Or average use?

Every sous vide setup I've ever seen or used cycled. After a few minutes bringing the water up to temperature, it would shut down, except for brief bursts every now and again to keep the temperature within range.

With my setup I'm seeing it on for less than a second, every 20 or 30 seconds.

Cumulative energy used is very low.

[Bleemus]

Its capacity. Pulses on and off. Considering that most sous vide takes hours it probably isnt suited to smaller battery banks.

[Jdege]

I would expect that it would be powered so infrequently that there would be very little current draw.

But I'll freely admit I have no data to back that up.

I have a friend who'll lend me a meter, so next week I'll give it a try and report on actual numbers.

[Bleemus]

Interesting to hear what you learn!

[Papillongirlie]

Yes, thanks for the info. It seems like such a good option, especially for passages. Seal meals in bags before you begin and drop them into the water bath periodically.

[Auspicious]

Originally Posted by Papillongirlie

Yes, thanks for the info. It seems like such a good option, especially for passages. Seal meals in bags before you begin and drop them into the water bath periodically.

I'd much prefer a pressure cooker on passage than sous vide. Consider the failure modes.

[Zanshin]

I use a slow-cooker aboard which, once it has the contents heated, is pretty good on energy use. I did insulate it to reduce energy use. I am designing a sous-vide cooker right now that will not need an inverter but will heat off DC directly, controlled by a little Arduino microcontroller. The few times I've cooked with sous-vide I was amazed by the taste (particularly steak) and want to use it more aboard.

[Jdege]

Originally Posted by Auspicious

I'd much prefer a pressure cooker on passage than sous vide. Consider the failure modes.

Sous Vide is about the temperature control, not the container. There's no reason you couldn't do sous vide in a pressure cooker, if you could find a way of getting the temperature readings outside the pressure container.

One proviso - sous vide is about long and slow. Pressure cookers cook fast by raising the pressure so you can raise the temperature above the standard pressure boiling point. You could cook in a pressure cooker, but there'd be no point in increasing the pressure, because you are never going to approach the boiling point.

[Auspicious]

Originally Posted by Jdege

Sous Vide is about the temperature control, not the container. There's no reason you couldn't do sous vide in a pressure cooker, if you could find a way of getting the temperature readings outside the pressure container.

My concerns are all about the container. Sous vide that I have seen all has an open free surface. I don't see how you can get the circulator into a closed pressure cooker.

Sous vide is a great tool but for offshore passagemaking (the comment I responded to) I don't see how to do it safely over the long term.

[Jdege]

Originally Posted by Auspicious

My concerns are all about the container. Sous vide that I have seen all has an open free surface. I don't see how you can get the circulator into a closed pressure cooker.

Sous vide is a great tool but for offshore passagemaking (the comment I responded to) I don't see how to do it safely over the long term.

I've done sous vide in a crock pot and in a rice cooker. Both have lids. Tying down the lids is simple enough.

And sous vide is done at temperatures well below boiling.

[SecondBase]

If one of your goals is flame-free & refueling-free cooking out on the hook you might also look at the Nuwave induction plate with selectable wattage.



I own both devices and I'd buy the induction plate first although prior poster is spot on with the sous steak quality. Either device can make those perfect 163 degree eggs.

[Papillongirlie]

Love my pressure cooker, but I'm curious about the power draw required to bring it to pressure versus the slow draw of the sous vide.

[Papillongirlie]

Couldn't you just (speaking entirely from the home kitchen point of view, so don't flame me) rig a pot of some type, drill a hole into the lid that would allow access for the sous vide?