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Post by Chip on Apr 12, 2019 7:53:45 GMT -5
Alright! Have fun making wonderful silk!
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fred
Novice
Posts: 144
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Post by fred on Apr 22, 2019 10:47:29 GMT -5
The vacuum pack approach seems to work pretty well. I need to find a nice little weight with an alligator clip on it (since cocoa butter floats) or I could add a very clean piece of stainless steal to the bag, hmm...
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Post by Chip on May 8, 2019 18:01:47 GMT -5
I actually put little self-adhesive cable holds on the bottom of my tub. Then I punch a hole in the lip of the bag and run a small chain through it, the little ball chain like on a key-chain, and then attach the bag to the cable hold, and it floats in the middle of the tub the entire time.
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fred
Novice
Posts: 144
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Post by fred on May 29, 2019 20:40:06 GMT -5
Chip, wow that is a really nice tip! Actually, I could use one of those transparent suction cups with hooks on the end to anchor the bag to the bottom of the pan... though adhesive may be better if it doesn't stick lol
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Post by bmikiten on May 30, 2019 9:02:10 GMT -5
I had a discussion with another maker recently which has some relation to the early part of this thread. The small Sous Vide units (not the fully enclosed types) have enough heat generating capacity to control about a gallon of water if that water is not in some sort of insulated container. The small immersion units have trouble maintaining temperature within the narrow band needed for silk if they are in (as was the case with the person I was talking to) a metal bowl that had 20F fluctuations in room temperature. Anyone using an immersion type should be aware of the water volume and follow the advice above for using a seal-a-meal type bag or fully submerging mason jars.
Brian Casa Chocolates
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Post by Chip on May 30, 2019 9:33:57 GMT -5
Brian, I have been making silk for over a year with a small immersion unit, using about 5-6 gallons of water, and the temperature is just fine. I have three different thermometers constantly measuring the temperature and there is a .1 change every now and them but no more than that.
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fred
Novice
Posts: 144
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Post by fred on May 30, 2019 11:58:13 GMT -5
Chip - I probably should have bought your sous vide!! Mine was inexpensive, but the temp is off by say 7-9F. Still, I have found that it holds the temperature very steady so I just need to use a second thermometer to set the temp which I'm okay with. Still slightly annoying though ...
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Post by Chip on May 30, 2019 14:23:14 GMT -5
Fred, I think that’s the most frustrating part of the cheaper Sous vide’s. Mine I worked with and have to have it set at 90.4 to get it to maintain the corrrct temp. Once I got that process done, it’s clear sailing. I do make sure it is holding temp by using 3 separate thermometers in the tank while “cooking” the silk. The next time I make some I’ll take photos of my setup.
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fred
Novice
Posts: 144
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Post by fred on May 30, 2019 19:48:17 GMT -5
Chip, yet this is very similar to what I do. I have two other thermometers I verify the temperature with and simply adjust the temp accordingly. I think the really important thing is that the sous vide can hold the temperature even though the reading is off. If the temp was swinging up and down that would be a problem...
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