If you have not heard of the sous-vide method of cooking you are not alone. This method uses a low temperature water bath to cook food in airtight plastic bags. Because the temperatures are much lower than normal the cooking time must be much longer and the actual temperature is very critical. The advantage is that the food is heated evenly without overcooking the outside. Since the food is bagged, it also retains moisture.
[Brian] put together a sous-vide control system to automatically maintain the correct temperature of a rice cooker. A temperature control unit was sourced on eBay for about $15. This is not a bad deal considering it has an LED display, control buttons, built-in relay and thermometer input. The control unit is mounted inside a project box with a few other components. The 120 volt AC line comes into the box where the neutral and ground are connected to the control unit and a standard outlet. The hot wire is connected directly to the control unit which determines if the hot wire is or isn’t connected to the outlet by using its built-in relay.
Continue reading “Precision Temperatures for Cooking or Whatever”
When his 6 years old induction cooker recently broke, [Johannes] decided to open it in an attempt to give it another life. Not only did he succeed, but he also added Bluetooth connectivity to the cooker. The repair part was actually pretty straight forward, as in most cases the IGBTs and rectifiers are the first components to break due to stress imposed on them. Following advice from a Swedish forum, [Johannes] just had to measure the resistance of these components to discover that the broken ones were behaving like open circuits.
He then started to reverse engineer the boards present in the cooker, more particularly the link between the ‘keyboards’ and the main microcontroller (an ATMEGA32L) in charge of commanding the power boards. With a Bus Pirate, [Johannes] had a look at the UART protocol that was used but it seems it was a bit too complex. He then opted for an IOIO and a few transistors to emulate key presses, allowing him to use his phone to control the cooker (via USB or BT). While he was at it, he even added a temperature sensor.
It’s not often we see a build that turns you into a better cook without any electronics whatsoever. [Chris]’s method of baking better bread with steam is one of those builds, and we’re more than willing to test it out on our own.
If you’ve ever tried to bake bread at home, you’ll quickly notice the crust is much thicker and harder than a loaf available at a bakery. The thickness of the crust can be controlled, however, with a careful application of steam. To make a better crust, [Chris] used a pressure cooker fitted with a valve to inject steam into an oven through his oven’s exhaust. Not only does this gelatinate the starches in the bread crust, but it keeps this gelatin from hardening too quickly.
The end result is a thin, golden brown crust that makes for the perfect loaf of bread. Of course, the proper application of steam does take a little bit of practice. If someone is up to the task of Arduinofying this hack with a few solenoid valves, PID sensors, and a high-temperature humidity sensor, send it in and we’ll put it up.
Turkey day is fast approaching and for those of us not cool enough to be rocking the deep-fried turkey this year we’ll have to suffer though a potentially dry oven-roasted bird. Chef [Justin] came up with a great way to prevent dried out white meat on a turkey using ice of all things.
The enemy of moist and tender breast meat is heat. Cooking meat for too long will dry it out. There’s a problem, though: the breast is the thickest part of the bird which means it will take longer than the legs or thighs to reach the necessary 160 degrees. [Justin] figured that if he could cool down the breast with ice, it will take longer to cook and both the white and dark meat will come out perfectly.
[Justin] set up a test with two 15-pound birds. Both turkeys were allowed to come up to room temperature, then ice packs were put on the breast of one bird for 15 minutes. This lowered the temperature of the experimental breast by a few degrees. Both birds were then thrown into the oven.
After coming out of the oven, both birds looked great. The bird treated with ice packs appeared to be more tender and moist. Sounds like the perfect thing to pull out of our bag of tricks next week.
For those of us that would like a good cup of coffee but don’t want to put up with the ‘burnt butt’ taste of Starbucks and don’t have a decent coffee shop nearby, we’ve had very few options. Most of us have been made to suffer with an el-cheapo espresso machine. [Joe] sent in a great build that improves these el-cheapo models and brings them up to the quality we would expect from their more expensive brethren.
For the best pull from an espresso machine, the great [Alton Brown] says 200° F water must be forced through the grind at around 10
PSI atm. [Joe]’s espresso machine can’t build up pressure because the heating element is only active when the lever is in the ‘brew’ or ‘froth’ position. To build up pressure in the water reservoir, [Joe] simply added a pressure gauge to the frothing attachment. When the gauge reads the necessary 10 atmospheres, just move the lever over to the ‘brew’ position and enjoy a nice cup of espresso.
[Joe] has already tested the pressure relief valve of his espresso machine. With the gauge in the way, [Joe] can’t make use of his frother, but a secondary valve could easily remedy that. [Joe] hasn’t published his espresso hack anywhere, but he did email us some pics of his build. We’ve embedded them as a slideshow after the break. Check out the pressure gauge on the frothing attachment and the pressure relief valve below.
Continue reading “Improving a cheap espresso machine”
This pressure cooker hack on [Dave Arnold]’s great cooking blog was sent into us (thanks, [techartisan]!). Most pressure cooker recipes are written for pressure cookers that can go up to 15 PSI or 250° F / 121° C. At these temperatures, a lot of interesting chemistry happens in the food. The popular Cuisinart electric pressure cooker doesn’t reach these pressures and temperatures, so [Dave Arnold] set out to make his Cuisinart better.
After measuring the temperature with a thermocouple, [Dave] deduced that the Cuisinart cooker only reached 237° F and 9 PSI. After having a look at the electronics, he realized that adding a resistor to the temperature sensor circuit would give him the pressure he wanted. After soldering in a trim pot, everything went swimmingly and the cooker was able to reach 15 PSI.
[Dave] isn’t sure how his modifications will hold up – he doesn’t know how the cooker will hold up to overheating (and there are a few concerns about non-stick pressure cookers in the first place). That being said, it’s a great mod to get some more capabilities out of a Cuisinart.
It seems that sous-vide cooking is becoming increasingly popular lately. [Meseta] caught the sous-vide bug and wanted to try his hand at it, though he did not have enough money for a premade sous-vide cooker. After seeing a good handful of lackluster DIY sous-vide rigs online, he decided that he would design and build a sous-vide cooker of his own.
He already had a Forebrain microcontroller at his disposal to use as a PID controller, but what he really needed was a cooking vessel. Rather than use an old crock pot or similar device, he purchased a small personal refrigerator that could be used for cooling or heating. The unit ran off a Peltier cooler that could be switched between modes, making it quite easy for him to control.
In his blog, he discusses the modification from beginning to end, and even shows off the results of his cooking endeavors. He hasn’t posted code as of yet, but he says that he is more than happy to share it with anyone who might be interested in building their own sous-vide cooker.