Sous-Vide

This produces the most flavoursome, juiciest and succulent chicken. My mouth is still watering. The recipe doesn’t involve much ‘working’ time, but it takes about 3 hours total start to finish. The brining process increases the water and salt content of the chicken through osmosis and denatures the proteins, trapping more water during the cooking process. Brine 540g Chicken Breast (3 breasts) 500ml water mixed 40g salt (8% brine - dissolve in batches of hot water) 20g sugar Dissolve the salt in the water in batches of hot water. [Read More]

The project Sous-vide on a budget. Build a PID temperature controller for mains (230V) devices. Then any suitable device (slow cooker, rice cooker, hotplate, etc.) can then be plugged in and turned into a highly accurate temperature controlled cooker. Data logging I also wanted remote data logging, so I could see what it was doing. My controller emits temperature readings emulating an Oregon Scientific THGR810 (so my existing home automation system can pick this up and graph it). [Read More]