Creating a more inexpensive sous vide controller ($27)
water heater could possibly used for (almost precise) sous vide. Temperature regulation
(it goes from 120 F to 150 F). The question is, i need your minds to help me in collaborating
on a circuit setup which makes this possible.
Thermostat: Costs: $14
Plug to plug your slow cooker in: $3
Pump to circulate water: $10
Total Cost: (without cooker): $27
*Future Instructable Contents*
-As the thermostat works through surface contact, Place the Thermostat
near the top of the metal vessel.
-In order to better stabilize temperatures, make sure the heater is near
the bottom of the vessel. (we'll just use a heat plate or something like that)
-Use a pump to stabilize the temperature better.
-The knob just really requires better calibration.
Hystersis: 18 Degrees. The million dollar question
Just say i set it at 150 and the hystersis is 18 degrees, that means it will turn back on at 132. Especially with sous vide,
Is all that matters is that the food stay at the top temperature, (say 150) and it can go to 132 as long as the solution as a
whole never goes above 150? In theory, this setup will just require more time to to heat evenly and correctly.