Jon Kalish reports on DIY sous vide immersion cookers.
As currently featured on My Food Subscriptions, sous vide cooking, immersing vacuum-sealed foods in temperature-controlled hot water, is all the rage in culinary circles, touting incomparable results achieving optimal doneness. But the price tag on most commercially produced machines is a bit steep, with $300 being the bare minimum, on upward to the thousands. Seattle Food Geek Scott Heimendinger was intrigued, but decided it was a steep investment for something that essentially keeps water warm, so he DIYed it for about $75 in parts, and shared it with us on the pages of MAKE Volume 25.
via Make Magazine
