Has anyone managed two baths with one thermocycler?
I’m going to do risotto in the smaller pot at 193 and steaks in the stock pot at 135.
I’m planning to keep it in the risotto and move it over to the steaks to keep in range every 15 minutes or so.
What do you think? Could work?
by Bill_Brasky01
17 Comments
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gitpusher
Could work but man that sounds tedious. I would just cook the risotto normally
cft_731
i would probably insulate one or both pots so that they don’t lose too much heat while the circulator is in the other. even just a bath towel wrapped around the pot would help, and maybe a folded towel under it on the counter, if your countertops get cold.
Septaceratops
Sounds like a way to poorly cook two components of a meal. Why don’t you just cook one after the other – steak, then risotto?
grumpvet87
yes, one s hot water. one w ice water
J_Case
Can anyone smarter than myself make 1=2?
shadesof3
You could just use a thermometer and bring one of the pots up to temp with the stove it’s self. Why move the cycler around?
jules2517winfield
Why not cook the steaks ahead of time then leave them wrapped in a cooler? You could sear them when you are ready to eat to heat them up.
Disclaimer- I have not done this but seems like a better option that switching it back and fourth and dropping the water temp
Affectionate_Tie3313
It might wok but chances are excellent both the steak and the risotto are going to be less than ideal because there won’t be consistency during the cook time
It does seem like a whole lot more effort than simply cooking sequentially or doing the risotto classically
If you absolutely insist on doing it concurrently, two circulators and get insulated containers or at least offset the bottoms of your pots so that your stovetop doesn’t act like a heat sink
spacebarstool
Insolate the pots with a towel wrapped around them.
Bring both pots up to temperature using your stove burner. Use a 2nd thermometer.
Once they both reach your target temp, add your thermocycler to one pot while the other pot has a lid on it.
Cycle back and forth seeing how long it takes for each pot to drop five degrees. At that point, you’ll know how often you have to switch your tc.
Ducal_Spellmonger
Seems like a lot more hassle than just cooking risotto traditionally.
Mindless-Charity4889
Cook the risotto at 193F. When it is done, lower the temp to 135F and add the steaks. The risotto stays in the bath keeping warm while the steaks cook.
EducationalProject96
You’d probably have easier temp control for the steak just finding a low setting on the range and using a thermometer. Pulling the sous vide for 15 minutes is going to drop temp pretty significantly when dealing with the steak in a non insulated metal pot.
ColHannibal
A very stupid idea.
mikechorney
Given the current sale, this might be the perfect time to get an Anova Nano.
seniorlimpio94
That risotto temp is so high that you could likely just do it with a burner on low and a kitchen thermometer. Won’t be perfectly controlled though. Try experimenting ahead of time.
17 Comments
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Could work but man that sounds tedious. I would just cook the risotto normally
i would probably insulate one or both pots so that they don’t lose too much heat while the circulator is in the other. even just a bath towel wrapped around the pot would help, and maybe a folded towel under it on the counter, if your countertops get cold.
Sounds like a way to poorly cook two components of a meal. Why don’t you just cook one after the other – steak, then risotto?
yes, one s hot water. one w ice water
Can anyone smarter than myself make 1=2?
You could just use a thermometer and bring one of the pots up to temp with the stove it’s self. Why move the cycler around?
Why not cook the steaks ahead of time then leave them wrapped in a cooler? You could sear them when you are ready to eat to heat them up.
Disclaimer- I have not done this but seems like a better option that switching it back and fourth and dropping the water temp
It might wok but chances are excellent both the steak and the risotto are going to be less than ideal because there won’t be consistency during the cook time
It does seem like a whole lot more effort than simply cooking sequentially or doing the risotto classically
If you absolutely insist on doing it concurrently, two circulators and get insulated containers or at least offset the bottoms of your pots so that your stovetop doesn’t act like a heat sink
Insolate the pots with a towel wrapped around them.
Bring both pots up to temperature using your stove burner. Use a 2nd thermometer.
Once they both reach your target temp, add your thermocycler to one pot while the other pot has a lid on it.
Cycle back and forth seeing how long it takes for each pot to drop five degrees. At that point, you’ll know how often you have to switch your tc.
Seems like a lot more hassle than just cooking risotto traditionally.
Cook the risotto at 193F. When it is done, lower the temp to 135F and add the steaks. The risotto stays in the bath keeping warm while the steaks cook.
You’d probably have easier temp control for the steak just finding a low setting on the range and using a thermometer. Pulling the sous vide for 15 minutes is going to drop temp pretty significantly when dealing with the steak in a non insulated metal pot.
A very stupid idea.
Given the current sale, this might be the perfect time to get an Anova Nano.
That risotto temp is so high that you could likely just do it with a burner on low and a kitchen thermometer. Won’t be perfectly controlled though. Try experimenting ahead of time.
Buy another thermocycler