Hey guys I am new to this and I would like to do a 72 hour cook, but all I have is a plastic tub would that be sufficient enough?
Hey guys I am new to this and I would like to do a 72 hour cook, but all I have is a plastic tub would that be sufficient enough?
by SeveralDirector868
19 Comments
thewNYC
Yes
Dizzman1
it should… but wrap a bunch of blankets around it for insulation. otherwise it is CONSTANTLY cooling and the immersion cooker is working extra time… for something that large, i would look on craigslist or marketplace and get a second cooker. i found plenty for under 40$. eases the load and if one fails, you are covered.
MetricJester
Insulation is your friend. Wrap a towel around it, put it on a towel, and get it mostly covered.
But also who has encouraged you to go over 24 hrs?
And are you going to make sure the water temperature stays where the sous vide says it is? Because some units are not good at holding large volumes of water to temperature.
WarpKat
If it’s not rated for high temperatures, it’s going to end up melting and sending water all over whatever it’s on.
Best to get a basin that’s rated for sous vide. They’re fairly cheap on Amazon.
My buddies had die hard meat guy and he’s letting me borrow his unit and he said I should cook it for 72 hours so here I go
anvago
I use the exact same one! I’ve gone up to 14h and it was perfectly fine (72h is unknown territory). use the plastic wrap as others suggest and report back if successful!
jdelaossa
Sure!! Place the lid trimming the circulator shape… that way it won’t loose temperature.
But let me advise you an even better one… go buy a styrofoam cooler, again, with a hot knife/wire/whatever trim the circulator shape and you’re done! You will have the best, cheapest and most insulated container.
lcdroundsystem
Check out webstaraunt store and get a bin from there. For now wrap towels around that.
jdelaossa
Sorry!! But the styrofoam works!!
dbqsaints
My setup an it works just fine. I just keep an eye on the water level and use the smart feature on my phone to watch the sous vide.
I’ve done this but it required more than one circulator to keep the temp steady.
Adding insulation is the key. My favorite method is the modified beer cooler. Cheap, effective, easy to move and clean.
Please reconsider your cook time.
I max out at 36 hours even for Brisket. Cook meat too long, even if it doesn’t get too hot, and weird things happen to to the texture.
You can get great, understandable science and recommendations by looking for J. Kenji Alt’s recipes, available at Serious Eats.
Amazing Ribs, the book and website, by Meathead is also a reliable source of understandable food science with recipes as well as temp and time recommendations.
Edit: to to too.
juliuspepperwoodchi
Yep! You’ll need some covers to prevent evaporation water loss, but that’ll work great.
I have a big IKEA tub I do whole briskets in and I just put big cutting boards over the top.
TactLacker710
Go buy a five gallon bucket. Cut a hole in the lid or don’t bother with the lid and just use foil over the top. Wrap the bucket in a couple towels.
FifthRendition
Buy a $30 cooler. Cut a hole in the top. You’ll be much better off doing it this way.
CompetitivePizza5
I have the same machine. I highly doubt it’ll heat it up to a consistent temperature.
don’t listen to anybody here. i do this all the time and it’s 100% fine.
xxam925
I use two five gallon buckets. Garbage bag and a towel on top.
I had the dumb 100 dollar sous vide bin with the rack. I threw it away lol.
generalee72
I don’t know if I agree with people about the bucket melting. But it could be tough on the circulator to work that long if it’s not super well insulated. Depending on the circulator it might not be able to handle that much water, moving it and or keeping it hot.
If you’re going to do this long-term I highly recommend a Coleman stackers cooler. They are great size they’re not too big for a circulator and they’re well insulated to keep the water hot. Minor modifications to the little fifth circulator it’s perfect.
One piece of advice! If you’re planning to go longer than 8 or 10 hours, there is a small chance you can start a fermentation, especially at the temp you’d have to be cooking for 72 hours to make sense. It’s not dangerous, but if you’re not a Mongolian where it’s traditional to ferment meat, you probably won’t appreciate it. Ask me how I know. 🙂
The way to prevent this is to kill all of the homofermenters on the surface of whatever you’re going to hold at temp that long. You can do this by completely submerging in boiling water for a minute or so, or you can use a torch to do a pass over the meat until you see every bit of the surface sizzle.
Everyone in here is saying that it’s pointless to cook anything longer than 24 or 48 hours. I disagree. I’ve done beef short ribs for 24, 48, and 72, with the temps going lower as the time goes up, and there’s definitely something to fork-tender short ribs that are still medium rare. Very buttery texture. I actually liked ~36 hours best, but that’s a preference thing—I could totally see someone preferring the 72.
So go forth and experiment! Just don’t put any alliums in there for that long or anything that could be harboring spores of any kind. The chances of problems are frankly very, very low, but the consequences if you’re unlucky would definitely make the news.
For a long cook over 8 or 10 hours, I would recommend using a commercial vacuum sealer too. I would not trust a little rinky-dink deal.
19 Comments
Yes
it should… but wrap a bunch of blankets around it for insulation. otherwise it is CONSTANTLY cooling and the immersion cooker is working extra time… for something that large, i would look on craigslist or marketplace and get a second cooker. i found plenty for under 40$. eases the load and if one fails, you are covered.
Insulation is your friend. Wrap a towel around it, put it on a towel, and get it mostly covered.
But also who has encouraged you to go over 24 hrs?
And are you going to make sure the water temperature stays where the sous vide says it is? Because some units are not good at holding large volumes of water to temperature.
If it’s not rated for high temperatures, it’s going to end up melting and sending water all over whatever it’s on.
Best to get a basin that’s rated for sous vide. They’re fairly cheap on Amazon.
https://preview.redd.it/2ta0kck5tt0f1.jpeg?width=3024&format=pjpg&auto=webp&s=f79762996a6bb95927ffcd9bbbf023e586c3629d
My buddies had die hard meat guy and he’s letting me borrow his unit and he said I should cook it for 72 hours so here I go
I use the exact same one! I’ve gone up to 14h and it was perfectly fine (72h is unknown territory). use the plastic wrap as others suggest and report back if successful!
Sure!! Place the lid trimming the circulator shape… that way it won’t loose temperature.
But let me advise you an even better one… go buy a styrofoam cooler, again, with a hot knife/wire/whatever trim the circulator shape and you’re done! You will have the best, cheapest and most insulated container.
Check out webstaraunt store and get a bin from there. For now wrap towels around that.
Sorry!! But the styrofoam works!!
My setup an it works just fine. I just keep an eye on the water level and use the smart feature on my phone to watch the sous vide.
https://preview.redd.it/3cx4ztndau0f1.jpeg?width=908&format=pjpg&auto=webp&s=175acc133de0e9af022c8fec0b1a0570cae6c538
I’ve done this but it required more than one circulator to keep the temp steady.
Adding insulation is the key. My favorite method is the modified beer cooler. Cheap, effective, easy to move and clean.
Please reconsider your cook time.
I max out at 36 hours even for Brisket. Cook meat too long, even if it doesn’t get too hot, and weird things happen to to the texture.
You can get great, understandable science and recommendations by looking for J. Kenji Alt’s recipes, available at Serious Eats.
Amazing Ribs, the book and website, by Meathead is also a reliable source of understandable food science with recipes as well as temp and time recommendations.
Edit: to to too.
Yep! You’ll need some covers to prevent evaporation water loss, but that’ll work great.
I have a big IKEA tub I do whole briskets in and I just put big cutting boards over the top.
Go buy a five gallon bucket. Cut a hole in the lid or don’t bother with the lid and just use foil over the top. Wrap the bucket in a couple towels.
Buy a $30 cooler. Cut a hole in the top. You’ll be much better off doing it this way.
I have the same machine. I highly doubt it’ll heat it up to a consistent temperature.
https://preview.redd.it/z1lkhnbzru0f1.jpeg?width=3024&format=pjpg&auto=webp&s=7cb91a7c6b87c7899e5a4ba31312bf95423d2a62
don’t listen to anybody here. i do this all the time and it’s 100% fine.
I use two five gallon buckets. Garbage bag and a towel on top.
I had the dumb 100 dollar sous vide bin with the rack. I threw it away lol.
I don’t know if I agree with people about the bucket melting. But it could be tough on the circulator to work that long if it’s not super well insulated. Depending on the circulator it might not be able to handle that much water, moving it and or keeping it hot.
If you’re going to do this long-term I highly recommend a Coleman stackers cooler. They are great size they’re not too big for a circulator and they’re well insulated to keep the water hot. Minor modifications to the little fifth circulator it’s perfect.
https://preview.redd.it/qs2aff8j8v0f1.jpeg?width=4032&format=pjpg&auto=webp&s=1292af4d643f6f60d54e72adab9037388ae2157b
One piece of advice! If you’re planning to go longer than 8 or 10 hours, there is a small chance you can start a fermentation, especially at the temp you’d have to be cooking for 72 hours to make sense. It’s not dangerous, but if you’re not a Mongolian where it’s traditional to ferment meat, you probably won’t appreciate it. Ask me how I know. 🙂
The way to prevent this is to kill all of the homofermenters on the surface of whatever you’re going to hold at temp that long. You can do this by completely submerging in boiling water for a minute or so, or you can use a torch to do a pass over the meat until you see every bit of the surface sizzle.
Everyone in here is saying that it’s pointless to cook anything longer than 24 or 48 hours. I disagree. I’ve done beef short ribs for 24, 48, and 72, with the temps going lower as the time goes up, and there’s definitely something to fork-tender short ribs that are still medium rare. Very buttery texture. I actually liked ~36 hours best, but that’s a preference thing—I could totally see someone preferring the 72.
So go forth and experiment! Just don’t put any alliums in there for that long or anything that could be harboring spores of any kind. The chances of problems are frankly very, very low, but the consequences if you’re unlucky would definitely make the news.
For a long cook over 8 or 10 hours, I would recommend using a commercial vacuum sealer too. I would not trust a little rinky-dink deal.