Any help with the design of a circulating temperature controlled water bath for sous vide cooking? Answered
I am a keen amateur cook who will soon be beginning my professional training as a chef and I have become very interested in molecular gastronomy particularly in the sous vide style of cooking things in a water bath at a specific temperature the their perfect level of doneness.
I realize that I will need:
some way to circulate the water so that there aren't hot patches
also a quite accurate thermostat with a digital display
a well insulated and obviously water tight container
It's been a while since high school physics and my knowledge of circuitry is a little rusty but that said if reminded a bit I do understand a fair bit about it.
Also if you think it will be more economically viable to buy one then just let me know.