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New to Sous Vide - Homemade

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I'm a little crazy.  I built my own sous vide device.  I use a PID temperature controller with an immersible thermocouple, an aquarium aerator for circulation and a crock pot for heat.  Doing it this way didn't save me a lot of money but, it's been an interesting project.  Besides if something gives out, it's all generic parts.


So far I've done eggs both soft and hard boiled, boneless chicken breast, chuck roast, top sirloin, flat iron steak, bottom round roast and ribeye steak.  The eggs were good and it's the first time I managed to do soft boiled eggs.  I generally don't like chicken breast, I'm a dark meat guy but, it was moist and flavorful.  Chuck roast was not as succulent as prime rib but, had a similar texture.  Top sirloin didn't gain much being cooked this way.  Flat iron steak was good but, I don't have a point of reference to tell me whether it was better.  Bottom round roast came out like deli roast beef.  The ribeye steak was WONDERFUL!!!  It was the first steak I've ever had that I couldn't use steak sauce on.  I tried it on a bite and it ruined it.  I'm not sure I can bring myself to cook a steak any other way now.


Anything else a newby should try?

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