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Tag Archives: circulating hot water bath

Cooking en sous vide requires a hot water bath with precisely controlled temperatures and a method of vacuum sealing food in bags. Accurate timing isn’t required but a digital thermometer is a good idea to ensure food safety and doneness.

My own bath is a piece of old lab equipment which I refurbished using an STC-1000 temperature controller. It’s not typically where you would start out experimenting but the volume of water it holds and the circulating pump is ideal for cooking larger family meals.

souse vide stc-1000 and haake parts

The key piece of hardware I used is an STC-1000 temperature controller which is typically used in tropical aquariums, beer brewing and now also sous vide.

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