Poor Man's Soo Vede

Techno Thrills Poor Man's Soo Vede

Total Time: 10 hours Active Time: 30 mins -- mostly calibrating Makes: 2-6 servings I’ve pondered buying expensive sous vide equipment, but found I can get the job done quite well with appliances I already have that would cost under $100 —a good quality digital thermometer (ideally one with a probe on a wire) and an electric wok or skillet with an old fashioned analog temperature control. The analog control is essential. A digital control with low-medium-high like is found in crock pots is not going to do it. The old fashioned dial control on your mom’s electric skillet —the one with that curious metal spike coming out of it — is the kind you need. The magic of this technique is once you’ve brought your food to cooking temperature (say 145-50) using a precise digital thermometer, you should be able to get your cheap, simple analog control to maintain it at that temperature with accuracy that is plenty good enough for excellent results. (PoorMan's Soo Vede cont.) I've been wanting to try soo vede for awhile, but about the cheapest you can get into it is $100 for what is prolly crap.  Then I found Poor Man's Soo Vede and gave it a try.  We've had that Rival skillet for years and hardly ever used it. The pic is pretty much explanatory, but bottom line is that the result was quite satisfactory.  I let it cook soo vede for about 12 hours and had just one complaint.  I like my soup a little hotter than 140°, but 2 minutes in the microwave fixed that right up.  You're welcome. (Eat your heart out Helly)