Hello there!
Any recommendations for a sous vide thermoplongeur, like this one? It should be available in Europe, temperature from 30 - 60°C (90 - 140°F) and have a cooking time of up to 36h. Its main purpose will be yogurt making.
Hello there!
Any recommendations for a sous vide thermoplongeur, like this one? It should be available in Europe, temperature from 30 - 60°C (90 - 140°F) and have a cooking time of up to 36h. Its main purpose will be yogurt making.
On the other side of the coin, large electric pressure cookers get kind of enormous. If you use your immersion circulator to do large batches, like 30 individual cheesecakes for a party or large cuts of meat, you’ll run out of room very quickly, which means batches which would take forever. Whereas an immersion circulator can be stuck in a cooler or even the bathtub and cook a lot of food at once. A small pressure cooker and an immersion circulator is a lot less space than a large pressure cooker. If you only ever cook for a few people a combo unit would be fine, but I find myself pulling out the immersion circulator much more often for events.
I say this as someone who bought a large pressure cooker because it was a really good deal and now struggles to store it, lol.
I just have a 6 quart countertop one. I can make a pretty big stew in it. It has yogurt making function and sous vide mode as well. Way more functions than I will ever need. I just want it to last as long as my last electric pressure cooker, it lasted 20+ years before it melted down.
Yeah, I think the ones my friends have are about that size. I wound up with the next size up and it’s just obnoxiously large so I try to warn people, lol.
I would take a larger one if I could. More stew fits in, less cooking to do.