Want to get into sous-vide cooking

>want to get into sous-vide cooking
>a single machine costs like 600-700 euros in my country

wew lad

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>heating element
>digital thermometer
>microcontroller
>optoelectrical relay
>maybe a waterproof motor to circulate water
>power supply

This is like 50 euros tops, user

Buy a thermo probe and slow cook things in your oven at 225 to the desired internal temp. Then sear. Its better than meme vide because the outer layer dries a bit and sears better. If you really still have to have cancer you can even stick your food in a plastic bag before throwing it in the oven.

nigga, like, just buy a fucking pressure cooker and some bags, lmao nigga

amazon "docooler temperature controller" and check the reviews, there will be a basic schematic for how to wire it up to a hot plate or slow cooker. If you have the slow cooker and an extension cord already then your total cost will be $16

just check yourself into a hospital for a few days to discover the "joys" of sous vide cooking

we all know you just want to make omelettes and meme meat, this is achieved with normal 100°C water in a saucepan

The thermo + pan method isn't nearly as consistent, and you run the risk of melting the bag at the bottom of the pan—and that's if you're hovering over the damn thing the whole time.

The whole point of sous vide is basically carefree exactness. Just like an IH rice cooker; you don't really need it to cook rice, but it makes shit so much easier, and you can cook the food ahead of time, while you prepare everything else, and not worry about it.

That said, OP, look into the Anova (1 or 2), or ChefSteps' "Joule", and see what the prices are. I'm not sure if the latter is available yet in Europe, but worth looking into.

It's consistent enough, assuming you use a large pan of water (large amount of water = high thermal mass = less susceptible to temperature swings)

Worrying about the bag melting is easily solved by using clothespins or a binder clip to suspend your bagged food in the pot. I stick a wooden spoon across the pot and then hang the bag from it.

>>The whole point of sous vide is basically carefree exactness
No, it's not "carefree", it's exactness only. You still need to remove the food from the SV bath at the correct time.

You're certainly correct that a special device for this purpose is easier than using a pot of water and a thermometer, but that latter method works fine, and makes a lot of sense for a beginner looking to experiment.

I think seriouseats.com has an article on turning a beer cooler into a sous-vide thing.

all you need to do, is fill it up with hot water every now and then to keep the temperature accurate.

seriouseats.com/2010/04/cook-your-meat-in-a-beer-cooler-the-worlds-best-sous-vide-hack.html