Did a nice pork rib. 24 hours at 155 degrees and turned out great. Had everything cooking inside a small hard shell cooler as I like to do for bigger portions.
I’ve done this at least 5 other times in this exact spot on my countertop, but this time I noticed the seam on the laminate was raised on one side after I started cleaning up. There was no moisture on the countertop so I was pretty shocked to see this happen. Must have been from the sustained temperature increase, I suppose.
Just a reminder for everyone to put down a towel or a barrier so this doesn’t happen to you. Also, anyone have any ideas for a fix?
by schaafsconscience
27 Comments
I did one on my stone countertop and I cracked it. You need protection
Yep, I put it on the stove or on a trivet
Give it time to cool off, maybe even refill your cook container with ice water and sit it there. It may close up in its own over the next 10-12 hours.
Place it on dishcloths.
Placing a pot on a large cutting board has been working for me on my granite counter tops.
I did a 2 hr cook long time ago that I posted and someone mentioned it sitting on the counter. I took their advice and set it on a pretty thick raised cutting board now. Until I seen this I thought they were being a little over cautious . I’ve done a few 36hr ones since then. Whoever told me about that…..thank you stranger!! Sorry that happened OP!
Butcher block is my recommendation
I prefer to put it on the stove,I also can help with the burner to get up to temp.
Get a cooling rack or a folded up towel to place your cook container on so it’s not sitting on your counter. Too late now, but for future reference.
You need protection
i throw it on a silicon grabber/pot holder
Fix might be tough. Used to own a cabinet shop and laminate is tricky because it’s just a glue in there with particle board so will be tough to shrink it back down.
Not sure how long it’s been, but I did this with a composite countertop and it returned to normal once it had cooled back off overnight.
I use my elevated cake plate and it works great! Plus it’s getting used other than the twice a year it has an actual cake on it!
I also ruined a laminate countertop, luckily it’s getting torn out soon anyways, so I really don’t care.
But you have to remember that laminate is glued down to the wood. Glue doesn’t like high temps.
I put my set up in the sink on a wire rack. My countertop is quartz and I would cry real tears if it got heat damaged
What temp was it at?
Put it on a bird
Dude, my wife also gets on my case whenever I start to sous vide on the counter top.
I end up putting it on a towel covered trivet on top of a wooden cutting board. It’s a bit over, but I mean, after seeing this, she’s not wrong.
Hadn’t considered this as a concern but I’m glad you posted this – I’ll be more cautious myself in the future!
Rather than risking our counter tops or losing stove-top space, we picked up a small kitchen cart from the Container Store (similar to this one https://www.containerstore.com/s/garage-and-shelving/metal-shelving-and-accessories/intermetro-chefs-cart/12d?productId=10005343).
My 5 gal Lipavi sous vide box sits on the top and is easily moved (rolled) to/from the sink to fill or empty. When running the sous vide the cart is placed near an outlet at the side of the kitchen so that it is out of the way but remains visible. All my sous vide accessories (tongs, racks, etc., are also on the cart. (We store other small appliances on the lower shelves).
I’m fortunate enough to have a laundry room adjacent to the kitchen. I sous vide in a stock pot in the stationary tub.
Use a cooler. Much more efficient. Zero water loss and next to zero heat loss. The only tiny bit of heat I can feel coming from mine is from the lid as it is not insulated.
Edit. Just seen you used a cooler. Is it fully insulated around the bottom and sides? I can’t feel any heat coming from mine even after 36 hours.
We just got brand new quartz countertops and I was using the air fryer on it and heard a loud splitting noise. Turns out I had put it on a spot where two pieces were conjoined. It was noticeable at first, but as it cooled, I think it contracted back and you can’t tell, but that was a big time warning shot over the bow for me.
I’ll be placing something under anything hot that goes on the counter.
for longer and bigger (size of dinner) cooks…I use a cooler as the water vessel. Insulated 😅
I put a wood heat mat under. Did 24 hours yesterday. Chuck roast at 141. My counter top is good.
It needs to be heated enough to remelt the contact cement but not enough to damage the laminate. At that point you would use a rubber roller to flatten and re-adhere it as it cools. If you’ve never done anything like this before you might want to call a guy. A pro would use a heat gun but it would be super easy to burn it and make it worse.