New PID available

[Cedaronics]

I have produced this item with sous vide in mind, but am aware that it can be used in brewing too, so putting a link here for you.


DSC05567 by Tim Redberry, on Flickr

It currently has a 60mm s/s probe but this could be changed without too much hassle. The manufacturer of the probe tells me it's waterproof, 'up to a point', which means really that it might be better, if in brewing, put in a thermowell. It is 6mm in diameter.

It's all European-made stuff, little from the Far East, with the exception of things like the extractor fan. The controller is Italian, the SSR is French (Celduc) and the beautiful (IMO!) aluminium case is UK. Other parts like the cables and plug/socket are likely Far East and USA.

Anyway, here ya go:

http://www.thermofix.co.uk/epages/e...ath=/Shops/es139357/Categories/PID_Controller

(The slow cooker is there to show sous vide, it's not included with the PID, sorry)

 

[Vossy1]

Very nice looking piece of kit T

 

[Cedaronics]

Thanks V. You wouldn't believe the time and effort that goes into these things.

:)

 

[Vossy1]

The enclosures very swish :mrgreen:

 

[Cedaronics]

And shiny, well, nearly shiny, just anodised aluminium.

 

[Vossy1]

:lol:

 

[Cedaronics]

Completely NOT brewing, but irresistible not to post... topside of beef done last night, at 60°C for two hours...

 

[graysalchemy]

After reading this I did a little research and found this wonderful 5 hr steak using skirt beef. It has the flavour of a well cooked piece of braising steak but the appearence and texture of a fillet steak flashed in the pan.

Full article here

 

[BigYin]

* drool *

wonder if I can hook my PID up to my slow cooker.......????

hmmmmmmmmmm

 

[keith1664]

I have a pid controlling my hlt :hmm:

 

[screamlead]

A good vet could get that meat back on its feet! :sick:

 

[Vossy1]

:lol:
Those cuts look amazing Do you get the same taste as that of rare cooked :hmm:

wonder if I can hook my PID up to my slow cooker.......????

No reason why not, I've thought it too :lol:

 

[graysalchemy]

From what I have read they will taste better because the cut of meat has more flavour but normally it would be too tough unless cooked for hours. The sous Vide method cookes uniformly at a low temp between 50-60 is the point at which the meat cooks but also calogen hydrolysis into gelitine, so after five hours the meat is cook and the conective tissue has gone producing a rare pink meat with bags of flavour.

That is the theory :lol: :lol:

 

[borischarlton]

Sous vide is a piece of cake if you have temperature control and a pump. You need to keep the water moving so you don't get any hot spots. I have been using my burco, dropping the water out of the tap to a pump then back in the top. My best effort so far was a whole piece of topside cooked at 55deg c for 48 hours. I then put it on the BBQ and charred the outside. It was pink all the way through, but almost set, it didn't bleed at all. I have also done pork and a rolled turkey thigh joint, it has all been brilliant. Next up is chicken breast cooked at 60 for 3 hours. You obviously need a vac packer or if your butcher does it ask them to do it really tight so the water can touch all of the meet.

Rob

 

[Vossy1]

Thanks for the feedback guys :thumb:

 

[calumscott]

Really? Are we now saying that when we're not brewing, the HERMS should be used for Sunday lunch?!?!?

This *might* just be the way to get a future brewery upgrade past SWMBO...

:rofl:

 

[Vossy1]

:lol: