So I had these old cheap nasty pork chops in the freezer and no matter how I cooked them the vision and flavor of shoe leather came to mind, but of course being a true Scot, there was no way in hell I was chucking them out and being a Foodie I thought Sous-vide might be a way to cook these. Now Sous-vide cookers are rather expensive so once again my Scottish side kicked in so I thought I’ll make my own using Gadgeteer and a Crock Pot. The idea is rather simple as Sous-vide is French for ‘under vacuum’ and given the cooking temperature isn’t that hot (145 F is what I used), a freezer bag would be good enough and for the vacuum, well a straw and reverse lung power worked OK. A crock pot full of water and using Gadgeteer with a thermocouple and relay module for a controller and a sous-vide cooker I had. So into the crock pot they went and up to temperature and then after a couple of hours (wanted to be sure now), diner was served after I gave the cooked chops a quick sear.
- no amount of cooking technique can save a crappy cut of meat, but the Sous-vide did the best job cooking these that we have tried. I’ll be doing this again with a better cut of meat (I did manage to use all the pork chops I have left in the freeze so big bonus there).
- check what happens when you power off the crock pot and then power it back on. The pot I used to test last night, powered back on, the pot I used tonight didn’t so I had to manually turn it on. Funny thing is I thought about this last night and included an alarm (Justin’s buzzer module) so once the set cooking temperature was reached if the temperature then fell below a set limit the alarm would go off, which alerted me to this limitation of the big crock pot in time to save diner.
- despite how much my wife tells me I suck, a vacuum sealer would be helpful.
- I was surprised at how well the crock pot held its heat and used less power then I thought it would.
- once again Gadgeteer Rocks!!!