Well, in my quest for both Sous Vide and Cheese Making, I am ordering a steam table, which may end up even being used what it was designed for occasionally.
The sous vide function is done with a PID controller, the same with the cheese vat function but I will use a full size 6" deep hotel pan to hold my milk. This will let me use 5 gallons of milk per batch of cheese. A PID controller that Tim turned me on to seems like the best bang for the buck, so one of those will accompany my new "ghetto" sous vide/cheese vat.
I have been looking at various portable units such as the Winco Electric Food Warmer which is a bit over $130 from Amazon. A second unit by a different maker is about twice that but includes a drain spigot which might be handy. But I can bail a fair amount of water manually for a hundred bucks.
I plan to get 1 full size 6" deep hotel pan, 2 half size 6" pans, and 3 1/3 size pans with lids for food warming at parties and so forth. The 2 half pans will let me make two batches of cheeses exactly the same but with one variable. I'd like to get visible covers for the pans; a single cover will do for both the full and half size pans, but individual covers for the 1/3 size pans so that its easy to see what is being offered and how much is left.
I am just keeping my fingers crossed it makes the ocean transit in good shape.
Steve
