{"id":8843,"date":"2016-12-25T21:20:48","date_gmt":"2016-12-26T02:20:48","guid":{"rendered":"http:\/\/loquecomemos.com\/?p=8843"},"modified":"2021-12-14T22:27:48","modified_gmt":"2021-12-15T03:27:48","slug":"coccion-lenta-sous-vide-hecho-en-casa","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/coccion-lenta-sous-vide-hecho-en-casa\/","title":{"rendered":"Cocci\u00f3n Lenta (Sous Vide) hecho en Casa"},"content":{"rendered":"<p>Ya hemos comentado de nuestro inter\u00e9s por la cocina a baja temperatura (<em>sous vide<\/em>). Tanto as\u00ed, que hicimos un sistemita de cocci\u00f3n lenta \u00a0para hacerlo con m\u00e1s comodidad. Es simple y barato, y aqu\u00ed te contamos como lo hicimos.<!--more--><\/p>\n<figure id=\"attachment_8850\" aria-describedby=\"caption-attachment-8850\" style=\"width: 1000px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"8850\" data-permalink=\"https:\/\/le-fort.org\/cocina\/coccion-lenta-sous-vide-hecho-en-casa\/stc\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/10\/stc.jpg?fit=1280%2C720&amp;ssl=1\" data-orig-size=\"1280,720\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"stc\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;Nuestro controlador de cocci\u00f3n lenta: la &amp;#8220;cajita de la lentitud&amp;#8221;&lt;\/p&gt;\n\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/10\/stc.jpg?fit=1200%2C675&amp;ssl=1\" class=\"size-large wp-image-8850\" src=\"https:\/\/i0.wp.com\/loquecomemos.com\/wp-content\/uploads\/2016\/10\/stc-1280x720.jpg?resize=1000%2C563\" alt=\"Controlador de cocci\u00f3n lenta\" width=\"1000\" height=\"563\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/10\/stc.jpg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/10\/stc.jpg?resize=600%2C338&amp;ssl=1 600w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><figcaption id=\"caption-attachment-8850\" class=\"wp-caption-text\">Nuestro controlador de cocci\u00f3n lenta: la &#8220;cajita de la lentitud&#8221;<\/figcaption><\/figure>\n<p>Necesitamos:<\/p>\n<ul>\n<li><strong>Una fuente de calor\u00a0<\/strong>el\u00e9ctrica. En nuestro caso, usualmente una hornilla el\u00e9ctrica, aunque a veces utilizamos un horno el\u00e9ctrico o un calentador de caf\u00e9.\n<p><figure style=\"width: 355px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"size-large\" src=\"https:\/\/i0.wp.com\/ecx.images-amazon.com\/images\/I\/61hRPDurVlL._SX355_.jpg?resize=355%2C256\" alt=\"fuente de calor para cocci\u00f3n sous vide\" width=\"355\" height=\"256\" \/><figcaption class=\"wp-caption-text\">Nuestra fuente de calor. Tiene la gracia de habernos costado la significativa suma de US$13,13<\/figcaption><\/figure><\/li>\n<li><strong>Un termostato<\/strong>. En nuestro caso, un STC-1000 comprado por US$10 en Aliexpress. Ven\u00eda con una sonda por lo que fue conectar y utilizar.<\/li>\n<li><strong>Cable el\u00e9ctrico<\/strong>. Que no sea muy delgado.<\/li>\n<li><strong>Una caja<\/strong>. Nosotros utilizamos una caja de polietileno<\/li>\n<li><strong>Un enchufe hembra<\/strong> para conectar nuestra fuente de calor.<\/li>\n<\/ul>\n<figure id=\"attachment_9105\" aria-describedby=\"caption-attachment-9105\" style=\"width: 1280px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"9105\" data-permalink=\"https:\/\/le-fort.org\/cocina\/coccion-lenta-sous-vide-hecho-en-casa\/en_accion\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/12\/en_accion.jpg?fit=1280%2C719&amp;ssl=1\" data-orig-size=\"1280,719\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"en_accion\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;Sistema sous vide en su lugar&lt;\/p&gt;\n\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/12\/en_accion.jpg?fit=1200%2C674&amp;ssl=1\" class=\"size-full wp-image-9105\" src=\"https:\/\/i0.wp.com\/loquecomemos.com\/wp-content\/uploads\/2016\/12\/en_accion.jpg?resize=1200%2C674\" alt=\"Sistema de cocci\u00f3n lenta sous vide en su lugar\" width=\"1200\" height=\"674\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/12\/en_accion.jpg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/12\/en_accion.jpg?resize=600%2C337&amp;ssl=1 600w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><figcaption id=\"caption-attachment-9105\" class=\"wp-caption-text\">Sistema sous vide en su lugar<\/figcaption><\/figure>\n<h2>Cables en el sistema de cocci\u00f3n lenta (sous vide)<\/h2>\n<p>Un tema con el que nos encontramos fue el cableado del STC-1000. El equipo nos permite calentar y enfriar. Nosotros\u00a0s\u00f3lo requerimos calentar, por lo que el cableado es m\u00e1s sencillo que en la mayor\u00eda de los diagramas que encontramos en la web, que son para preparar cerveza o incubadoras de aves.<\/p>\n<figure id=\"attachment_9100\" aria-describedby=\"caption-attachment-9100\" style=\"width: 960px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/le-fort.org\/?attachment_id=9100\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"9100\" data-permalink=\"https:\/\/le-fort.org\/cocina\/coccion-lenta-sous-vide-hecho-en-casa\/diagrama\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/12\/diagrama.jpg?fit=960%2C560&amp;ssl=1\" data-orig-size=\"960,560\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"diagrama\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/12\/diagrama.jpg?fit=960%2C560&amp;ssl=1\" class=\"wp-image-9100 size-full\" src=\"https:\/\/i0.wp.com\/loquecomemos.com\/wp-content\/uploads\/2016\/12\/diagrama.jpg?resize=960%2C560\" alt=\"Diagrama cableado STC-1000 para cocci\u00f3n lenta (sous vide)\" width=\"960\" height=\"560\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/12\/diagrama.jpg?w=960&amp;ssl=1 960w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/12\/diagrama.jpg?resize=600%2C350&amp;ssl=1 600w\" sizes=\"auto, (max-width: 960px) 100vw, 960px\" \/><\/a><figcaption id=\"caption-attachment-9100\" class=\"wp-caption-text\">Diagrama cables controlador sous vide STC-1000. Clic para ampliar.<\/figcaption><\/figure>\n<p>El sistema queda entonces de la siguiente forma:<\/p>\n<ul>\n<li>El controlador conectado a la electricidad<\/li>\n<li>La placa calentadora conectada al controlador<\/li>\n<li>Una olla con agua sobre la placa, tapada<\/li>\n<li>Una vaporera plegable para impedir que la bolsa entre en contacto con el fondo caliente de la olla<img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large\" src=\"https:\/\/i0.wp.com\/g01.a.alicdn.com\/kf\/HTB1QJjyHVXXXXcNXpXXq6xXFXXXS\/Acero-inoxidable-vaporera-plegable-goteo-escurridor-bandeja-canasta-placa-plato-taz%C3%B3n-humeante-parrilla-plato-humeante-vapor.jpg?resize=715%2C371\" alt=\"Vaporera plegable\" width=\"715\" height=\"371\" \/><\/li>\n<li>La sonda del term\u00f3metro dentro del agua<\/li>\n<li>La comida en su bolsa pl\u00e1stica de cierre herm\u00e9tico. Si no tenemos bomba de vac\u00edo, podemos utilizar el m\u00e9todo del desplazamiento por agua.<\/li>\n<li>Un temporizador con alarma. Utilizamos el celular.<\/li>\n<\/ul>\n<p>S\u00f3lo nos queda programar el STC-1000 siguiendo las instrucciones, encender el calentador, y olvidarnos de la comida hasta que suene la alarma.<\/p>\n<p>Para navidad, por ejemplo, preparamos un pollo ganso, sal\u00f3n o eye of round, como prefieran, lectores internacionales. Lo cocinamos por 12 horas a 65\u00b0C, y qued\u00f3 maravilloso. Le pusimos un poco de tocino en la bolsa, y qued\u00f3 parecido al <em>kassler<\/em>. La pr\u00f3xima vez ser\u00e1 sin tocino para apreciarlo en su identidad propia.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"9103\" data-permalink=\"https:\/\/le-fort.org\/cocina\/coccion-lenta-sous-vide-hecho-en-casa\/plato-2\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/12\/plato.jpg?fit=1280%2C719&amp;ssl=1\" data-orig-size=\"1280,719\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"plato\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/12\/plato.jpg?fit=1200%2C674&amp;ssl=1\" class=\"aligncenter size-full wp-image-9103\" src=\"https:\/\/i0.wp.com\/loquecomemos.com\/wp-content\/uploads\/2016\/12\/plato.jpg?resize=1200%2C674\" alt=\"Sal\u00f3n sous vide (cocci\u00f3n lenta) con salsa de crema y arroz navide\u00f1o\" width=\"1200\" height=\"674\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/12\/plato.jpg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/12\/plato.jpg?resize=600%2C337&amp;ssl=1 600w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/p>\n<p>La pr\u00f3xima etapa es montar una bomba de agua para hacer un recirculador, que ayuda a mantener constante la temperatura en todo el ba\u00f1o de agua.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Controlador de cocci\u00f3n lenta (sous vide) hecho en casa: un termostato y un par de cosas m\u00e1s. Simple, funcional y muy entretenido.<\/p>\n","protected":false},"author":1,"featured_media":8958,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[126],"tags":[508,655],"class_list":["post-8843","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tecnicas","tag-hecho-en-casa-2","tag-sous-vide","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/11\/carne-hd.jpg?fit=1500%2C500&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-2iD","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":8214,"url":"https:\/\/le-fort.org\/cocina\/bistec-sous-vide\/","url_meta":{"origin":8843,"position":0},"title":"Bistec Sous Vide","author":"Le-Fort.org","date":"28 de Junio, 2016","format":false,"excerpt":"El bistec cocinado al vac\u00edo (sous vide) es una interesante forma de prepararlo: blando, jugoso y m\u00e1s cocido de lo que su color sugiere.","rel":"","context":"En &quot;T\u00e9cnicas&quot;","block_context":{"text":"T\u00e9cnicas","link":"https:\/\/le-fort.org\/cocina\/categoria\/tecnicas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/06\/bistec-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/06\/bistec-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/06\/bistec-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/06\/bistec-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/06\/bistec-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":8122,"url":"https:\/\/le-fort.org\/cocina\/pechuga-pollo-sous-vide\/","url_meta":{"origin":8843,"position":1},"title":"Pechuga de Pollo Sous Vide","author":"Le-Fort.org","date":"5 de Junio, 2016","format":false,"excerpt":"Tuvimos amigos a almorzar, y decidimos someterlos a uno de nuestros tantos experimentos. Preparamos pechugas\u00a0de pollo sous vide. Sous vide es otra t\u00e9cnica simple con nombre dif\u00edcil. Quiere decir \"al vac\u00edo\" en franc\u00e9s y hace referencia al empacado de lo que cocinaremos, que idealmente est\u00e1 en bolsas al vac\u00edo, si\u2026","rel":"","context":"En &quot;T\u00e9cnicas&quot;","block_context":{"text":"T\u00e9cnicas","link":"https:\/\/le-fort.org\/cocina\/categoria\/tecnicas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/06\/sous-vide-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/06\/sous-vide-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/06\/sous-vide-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/06\/sous-vide-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/06\/sous-vide-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":8179,"url":"https:\/\/le-fort.org\/cocina\/crema-inglesa-sous-vide\/","url_meta":{"origin":8843,"position":2},"title":"Crema Inglesa Sous Vide","author":"Le-Fort.org","date":"23 de Junio, 2016","format":false,"excerpt":"Crema inglesa preparada mediante m\u00e9todo sous vide (al vac\u00edo). Qued\u00f3 muy buena.","rel":"","context":"En &quot;Pasteler\u00eda&quot;","block_context":{"text":"Pasteler\u00eda","link":"https:\/\/le-fort.org\/cocina\/categoria\/pasteleria\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/06\/crema-inglesa-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/06\/crema-inglesa-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/06\/crema-inglesa-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/06\/crema-inglesa-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/06\/crema-inglesa-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":13442,"url":"https:\/\/le-fort.org\/cocina\/sous-vide-salsa\/","url_meta":{"origin":8843,"position":3},"title":"Guisos Sous Vide en su Salsa","author":"Le-Fort.org","date":"14 de Noviembre, 2018","format":false,"excerpt":"Tradici\u00f3n y modernidad.","rel":"","context":"En &quot;General&quot;","block_context":{"text":"General","link":"https:\/\/le-fort.org\/cocina\/categoria\/general\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/11\/josh-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/11\/josh-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/11\/josh-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/11\/josh-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/11\/josh-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":5038,"url":"https:\/\/le-fort.org\/cocina\/pasteurizar-huevos-sous-vide\/","url_meta":{"origin":8843,"position":4},"title":"Pasteurizar Huevos en Casa","author":"Le-Fort.org","date":"26 de Noviembre, 2013","format":false,"excerpt":"Pasteurizaci\u00f3n de huevos por 120 minutos a 57\u00baC. Quedan libres de salmonella y otros g\u00e9rmenes y no se diferencian en aspecto y comportamiento de los huevos crudos. El secreto est\u00e1 en no sobrepasar los 58\u00baC. 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