ESP8266 Sous Vide Controller
Sous-vide (/suːˈviːd/; French for "under vacuum") is a method of cooking in which food is vacuum-sealed in a plastic pouch and then placed in a water bath or steam environment for longer than normal cooking times (usually 1 to 7 hours, up to 48 or more in some cases) at an accurately regulated temperature much lower than normally used for cooking (typically around 55 to 60 °C (131 to 140 °F) for meat, higher for vegetables). The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and to retain moisture.
Quick Start
You'll need the following hardware:
- a relay capable to turn on and off a heater element
- A 1-Wire DS18B20 temperature sensors
On the software side you will need to modify the config.h file to fit your needs.
Compile, upload and connect to it using a browser, and the UI should be self explanatory (or so I hope)