vide

Sous-vide food with a rice cooker

This has been on my tinker-list for around 4 years, and I’ve finally got around doing it. I made a little temperature controlled relay to my rice-cooker which enables me to use it as a sous-vide apparatus. That’s wonderful, because it’s now easier to prepare meat, and most importantly, eat 67 °C eggs. So how did I do it? I bought a really cheap PID from DealExtreme, and with some help of Martin Deen I had everything set up.