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Off Topic TN Forums
Cooking Forum
Sous vide cooker?
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<blockquote data-quote="Crosshairy" data-source="post: 4846973" data-attributes="member: 3202"><p>If you do a home-made cooker based on a cooler (i.e. an insulated container), then the wattage isn't as important because you are eliminating most of the heat loss.</p><p></p><p>On the other hand, if you are going to use a giant metal gumbo pot to cook a turkey, then you'll want the higher heat input. The description on any of those units should list a container size. That's always working under the assumption of an un-insulated metal pot.</p><p></p><p>FYI, I've never seen anyone do this personally, but you could wrap a towel or whatever around the outside of a large pot, and cover the open parts of the top with anything laying around (cutting board or something), and it will greatly diminish the heat input requirements. We used to do something similar when making homemade ice cream, and it would help it freeze faster.</p></blockquote><p></p>
[QUOTE="Crosshairy, post: 4846973, member: 3202"] If you do a home-made cooker based on a cooler (i.e. an insulated container), then the wattage isn't as important because you are eliminating most of the heat loss. On the other hand, if you are going to use a giant metal gumbo pot to cook a turkey, then you'll want the higher heat input. The description on any of those units should list a container size. That's always working under the assumption of an un-insulated metal pot. FYI, I've never seen anyone do this personally, but you could wrap a towel or whatever around the outside of a large pot, and cover the open parts of the top with anything laying around (cutting board or something), and it will greatly diminish the heat input requirements. We used to do something similar when making homemade ice cream, and it would help it freeze faster. [/QUOTE]
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Sous vide cooker?
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