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            Saturday, March 14, 2015

            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)

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            Poor Man's Soo Vede Posted by Rodger the Real King of France | 3/14/2015 10:32:00 AM | PERMALINK Back Link (5) | Send This Post | HOME


"The MSM Rule of Inverse Electoral Correlation:
The closer the presidential race gets, the louder the MSM declares that it’s over. And all this comes even as Clinton has had a terrible week—arguably her worst week ever, as the billowing smoke of financial scandal clouds herself and her family."

Inspired by this technique and the one where meat is baked then grilled to sear, I've altered the way I cook meat on the stove top. I now pan-fry at a really low setting until almost done then crank it up to high to sear rather than the other way around. Never overcooked, always juicy!

I'm going to try this next but I will pan sear before serving. It's a color-texture thing.

This comment has been removed by the author.
Let's begin with a deep cleansing breath. I'm OK! Apparently Alton's 10 day beef brine is not lethal.

(Eat your heart out Helly)

It is possible to do this with an electric skillet. When you figure it out, take a pic.

the cheapest you can get into it is $100 for what is prolly crap.

In the meantime, I'll play on the beach/sleep/argue on the interwebs, and let the Dork hold the temp to132º for 40 hours. That's the $100 unit. Checking my image files, I discovered my Dork has been in service for 27 months. I've run it seven, eight, maybe nine hundred hours. Not exactly meeting the definition of "crap."

The analog control is essential.

This is true, but cooking is part of the fun. I told you the story of hacking one of my back burners to run on the Dork, right? How can you beat that for living the Redneck life?

but found I can get the job done quite well with appliances I already have

Good luck with Dulce de Leche (900 minutes at 185º). I often convert this rare delectation to Bourbon Sauce for a hostess gift. It fixes everything wrong with coffee and makes elder ladies of the Southern Aristocracy giggle.

I will pan sear before serving.

The Maillard Reaction is your friend, AWM. But you want this. The noise alone is enough to scatter Democrats.
Very good Helly, but you take me more seriously than I do myself *snortz*
So I win?

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