I saw an offer at my local Landi (a farm-oriented hardware store in Switzerland) for a sous-vide stick with 1700 watts of power for 75 CHF.
I also bought a cool box for 20 CHF, drilled a hole in the lid, and now I cook chicken breast at 65 degrees Celsius for 1.5 hours.
by Daimen93
5 Comments
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Is your bag fully immersed or is it floating on top of the water?
I would go a little longer than 1.5 hours, especially if the chicken’s thick. Another thing to consider is that any raw chicken juice in the bag outside of the cooler won’t get sanitized.
If your going to go down the sous vide rabbit hole, do your self a favour and follow the serious eats by kenji, it’s the best resource I have found around
Your picture is a reminder of something I learned the hard way: centering your sous vide hole on the cooler lid is a terrible idea. If you ever want to cook something larger that hole placement is going to get in the way. It’s better to be situated in a corner. Easily fixable with some metallic duct tape and the hole pieces you hopefully haven’t thrown away 🙂