Summary on Sous-vide Cooking Test
Summing up the experience on the captioned test, I have following opinion;
- I’ll consider building a hot water bath for “Sous-vide” with the temperature controller available on market, selecting a precise model.
- There are already hot water baths, low temperature, available on market, which I can modify it for “Sous-vide” cooking.
- Timer to turn off the heater at preset temperature is not important. Because the food must be removed immediately from the hot water bath at finish. Otherwise cooking will continue.
- Even switching off the heater current water temperature in the bath still continues to rise a while. Unless we can remove the heating element from the water bath simultaneously. Therefore it is impossible to maintain an ABSOLUTE STABLE temperature in the water bath.