Top all-time · #19640
Seattle Food Geek
Personal blog · seattlefoodgeek.comother
Seattle Food Geek is a personal blog at seattlefoodgeek.com. Since 2010, 4 different Hacker News readers have linked it 4 times. The last post was in 2023, but the archive is still widely read.
Too few sampled comments (4) to say how often HN recommends it.?
Why HN links it
HN commenters link Seattle Food Geek for sous-vide cooking, including DIY immersion circulator builds, egg and meat recipes, and cookware and cookbook background. Readers use it as a practical guide for home sous-vide setups.
Summarised by Claude from a sample of 4 HN comments that link here. Each comment is marked recommending, critical or neutral (citing without judging); how this works.
Most-linked posts?
- /2010/02/diy-sous-vide-heating-immersion-circulator-for-about-75/2 people · 2 mentions · first linked 2010-04-28
What Hacker News says?
Every low-temp recipe is basically the same: find the ideal temperature for your protein (135 for steak, 145 for pork and chicken, &c). Make a guess as to how much collagen is in the meat --- in other words, how tough is the cut? --- if there's lots, cook for 24-48 hours; if there's only a little, cook for 1-8 hours (you're good after 1). A good place to start on equipment is Serious Eats; search for "sous vide" (ag…
Comment linking /2010/02/diy-sous-vide-heating-immersion-circulator-for-about-75/
on “Rice Cooker Hacks - The Ebert Way”Later sold separately as a standalone volume, The Photography of Modernist Cuisine https://modernistcuisine.com/books/photography-of-modernist-... I remember being especially excited about the cutaways: photos of actual cooking apparatus sliced in half on a water jet, then photographed in the act of cooking. Some background on how that came to be: https://seattlefoodgeek.com/2011/11/cutting-your-cookware-in...
Comment linking /2011/11/cutting-your-cookware-in-halfa-not-so-essential-part-of-modernist-cuisine-at-home/
on “Modernist Cuisine: The Art and Science of Cooking”I have made a modified sous-vide setup based on the following excellent instructions which I have not seen mentioned here. Total cost was under $75 for me since I simplified the setup a bit. Temperature accuracy is excellent. http://seattlefoodgeek.com/2010/02/diy-sous-vide-heating-imm... Quick overview of my modifications. I used a 6" deep full size hotel pan I got in chinatown as my water bath and a standard $9 15…
Comment linking /2010/02/diy-sous-vide-heating-immersion-circulator-for-about-75/
on “Cook Your Meat in a Beer Cooler: The World's Best Sous-Vide Hack”I built a sous-vide rig with an Arduino[1] last year. The first recipe I made was deep fried sous-vide egg yolks[2]. [1] https://learn.adafruit.com/sous-vide-powered-by-arduino-the-... [2] http://seattlefoodgeek.com/2010/09/deep-fried-sous-vide-egg-...
Comment linking /2010/09/deep-fried-sous-vide-egg-yolks/
on “Boiling Sous-Vide Eggs Using Clojure's Transducers”