When HN users recommended it
1 HN user recommended this in 2010, in 2 comments.
20072026
Each tall tick is one HN user's first recommendation. A short tick is the same user again. Click a tick to jump to the comment.
1 HN user recommended this in 2010, in 2 comments.
Each tall tick is one HN user's first recommendation. A short tick is the same user again. Click a tick to jump to the comment.
I've been cooking SV for about a year now, not with the super-expensive SVS appliance, but with a PID controller from Auber Instruments (~$120) and a $50 rice cooker.
Want to see something funny? Check out Amazon's recommendations on the bottom-of-the-line Black and Decker rice cooker:
http://www.amazon.com/Black-Decker-RC880-Steamer-Stainless/d...
I'm not going to waste much time talking about this stuff if nobody cares (I have a LOT to say about it), except to sum it up as: this is at least as important as the microwave oven. Every house in the world will have this capability in 50 years.
For the impulse purchasers here, let me screw you out of a couple bucks:
http://www.auberins.com/index.php?main_page=product_info&...
http://www.amazon.com/Black-Decker-RC880-Steamer-Stainless/d...
http://www.amazon.com/Seal-A-Meal-VS107-Vacuum-Food-Sealer/d...
The rice cooker plugs into the Auber PID controller, the PID controller plugs into the wall. You set the temperature on the controller (say, to 130f for perfect steak), and it turns the rice cooker on and off to maintain that temperature. You bag steaks with the seal-a-meal, put 'em in the bath, and walk away for a day or two. Done.
Side benefit that my partner Dave noted: your kitchen now looks a little bit more like a meth lab. Sexy!