Exactly what I do. But the jar is a great idea. Use less water and keep the bag from drifting. Thanks for the tip.
silvercel
Why buy another container when a cooler will work just fine. I think it’s better suited than the thin acrylic ones.
LegionOfDawg
i’ll use a pyrex measuring cup with handle hanging on edge with the cup holding down as needed
flower-power-123
I went to dinner [chez Jean Yves](https://www.jeanyveslechef.com/) a few months ago. This guy won MasterChef France. He has every award under the sun. He gave us duck breast cut super fine. I loved it but my wife couldn’t eat it. It was too tough. He explained that Sous Vide was a sign of low quality. He makes “real” slow cooked duck using intuition and color. I remarked to my wife that my sous vide effort was better, more tender, and retained more moisture. I think that professional chefs are bitter that one of their secrets has become cheap and available to everybody. Just because it is easy and foolproof doesn’t mean that it is not worth doing.
Altrebelle
….ummm….I do that…for long cooks 😅 I do use a baking sheet as a lid… condensation drips back into the bath. minimal heat loss
ConsiderationSad6521
I got the same model, thing just keeps on chugging.
fuelfrog
lol we are all same but different, but still same. big binder clip guy checking in over here 🫡
micheleinfl
Don’t know about you but I’m not sure that sous vide is a redneck kinda thing.
Mr_Stike
As a lifelong southerner a *real* redneck would *never* cook anything sous vide and probably couldn’t refrain from insulting anyone who doesn’t cook everything over flames or submerged in hot fat.
Easywider
Naw, your not redneck until you cut a hole in the lid so it can close and seal it with duct tape.
dm_me_your_bookshelf
That’s how I made my first sous vide. A cooler, temp controller, heater and little aquarium pump back in 2011
PotatoHighlander
I used a cooler mash tun for brewing beer when I first started out, those things are great at maintaining heat within a degree or two over an hour or a bit more. Not that red neck at all.
Smokeejector
Shit I made my first sous vide steaks in one of those with hot water and a a thermometer. Temperature only dipped 1 degree in the hour I let them cook
cpxazn
I have the same cooler. Use a hole saw, 2-3/8″ for Anova, then you would be able to close the lid.
I use 3 different sized coolers for SV depending the size/quantity of the cook.
I cover the open cooler with stretched wrap and let it cook.
Works great.
Maxpwr13
Function before fashion.
zerocool359
Redneck? That’s birderline bougie!
My last cook was in the Home Depot bucket I used earlier in the week for mixing stucco and I didn’t quite consider that redneck. Though it was a bucket in a bucket with some metallic faced bubble wrap between to help insulate.
sghilliard
Real redneck is doing it without a heater—just removing heating water to maintain target temp. I did that for two steaks, convinced me to buy a heater.
PlanNo674
I cut a hole In The lid and didn’t think twice about it – some ppl say that the Anova won’t heat and hold that Much water bs… been doing mass cooks for years
I sous vided a whole roast turkey in a 5 gallon paint bucket the last 3 turkey days. Go for it!
ShoJoATX
This is the content I’m here for.
skovalen
No. This is a common method for larger cuts. It keeps the heat in because it is insulated. Try a prime rib or brisket. You need a big container and lots of water. Luckily, an old cooler can be found at a local thrift store for like $5.
26 Comments
Out of curiosity: what’s the open jar there for?
Looks normal to me. Helps hold the heat in.
Exactly what I do. But the jar is a great idea. Use less water and keep the bag from drifting. Thanks for the tip.
Why buy another container when a cooler will work just fine. I think it’s better suited than the thin acrylic ones.
i’ll use a pyrex measuring cup with handle hanging on edge with the cup holding down as needed
I went to dinner [chez Jean Yves](https://www.jeanyveslechef.com/) a few months ago. This guy won MasterChef France. He has every award under the sun. He gave us duck breast cut super fine. I loved it but my wife couldn’t eat it. It was too tough. He explained that Sous Vide was a sign of low quality. He makes “real” slow cooked duck using intuition and color. I remarked to my wife that my sous vide effort was better, more tender, and retained more moisture. I think that professional chefs are bitter that one of their secrets has become cheap and available to everybody. Just because it is easy and foolproof doesn’t mean that it is not worth doing.
….ummm….I do that…for long cooks 😅
I do use a baking sheet as a lid… condensation drips back into the bath. minimal heat loss
I got the same model, thing just keeps on chugging.
lol we are all same but different, but still same. big binder clip guy checking in over here 🫡
Don’t know about you but I’m not sure that sous vide is a redneck kinda thing.
As a lifelong southerner a *real* redneck would *never* cook anything sous vide and probably couldn’t refrain from insulting anyone who doesn’t cook everything over flames or submerged in hot fat.
Naw, your not redneck until you cut a hole in the lid so it can close and seal it with duct tape.
That’s how I made my first sous vide. A cooler, temp controller, heater and little aquarium pump back in 2011
I used a cooler mash tun for brewing beer when I first started out, those things are great at maintaining heat within a degree or two over an hour or a bit more. Not that red neck at all.
Shit I made my first sous vide steaks in one of those with hot water and a a thermometer. Temperature only dipped 1 degree in the hour I let them cook
I have the same cooler. Use a hole saw, 2-3/8″ for Anova, then you would be able to close the lid.
https://preview.redd.it/58j8ka84l6je1.jpeg?width=1741&format=pjpg&auto=webp&s=0f5b1b04dd6f8b5c705e88aed8d5e65bb3f46486
https://preview.redd.it/yivn5a2v17je1.png?width=1080&format=png&auto=webp&s=70d8e35326be278283ad8b708968a1f9db1b6b5d
*
I use 3 different sized coolers for SV depending the size/quantity of the cook.
I cover the open cooler with stretched wrap and let it cook.
Works great.
Function before fashion.
Redneck? That’s birderline bougie!
My last cook was in the Home Depot bucket I used earlier in the week for mixing stucco and I didn’t quite consider that redneck. Though it was a bucket in a bucket with some metallic faced bubble wrap between to help insulate.
Real redneck is doing it without a heater—just removing heating water to maintain target temp. I did that for two steaks, convinced me to buy a heater.
I cut a hole In The lid and didn’t think twice about it – some ppl say that the Anova won’t heat and hold that
Much water bs… been doing mass cooks for years
Have 2 dedicated ice chests
https://preview.redd.it/qoxjx7bx18je1.jpeg?width=4032&format=pjpg&auto=webp&s=c485efb052f492d400b49e1c4deeb2aedcf6d846
I use a cooler for mine. Proud redneck Texan!
I sous vided a whole roast turkey in a 5 gallon paint bucket the last 3 turkey days. Go for it!
This is the content I’m here for.
No. This is a common method for larger cuts. It keeps the heat in because it is insulated. Try a prime rib or brisket. You need a big container and lots of water. Luckily, an old cooler can be found at a local thrift store for like $5.