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It’ll work. Just cover it with Saran Wrap to keep evaporation loss down. Depends on what temp too.
Helpful-nothelpful
Looks like you removed the lid to the cooler so just slide it back on the top beat you can to keep heat and water. Check back occasionally to see if you need more water.
at_the_balfour
Yeah it should work for cooking but highly recommend covering the entire water surface with ping pong balls. You’ll be surprised how much water you lose to evaporation. Ping pong balls work like a charm.
StanTheManInBK
Just open the lid all the way and wrap the top with saran wrap/tin foil to keep the water from evaporating fast
Water level on the Anova looks like it may be too low. Other than that 🤷🏻♂️ let us know how it works.
jack_hudson2001
yeh, one could get 2 machines for that size
jdelaossa
Sure!! Put some slabs, veneers or whatever you have large and flat and put some towels above them… will work nice! Or put film wrap…
By the way, you may do something clever… buy a styrofoam cooler, shape-cut the lid as your sousvide machine with a hot knife and you will be having the PERFECT sousvide bath for less then $5
nsfbr11
You’re going to want to cover the surface of the water with something to avoid losing your heat and water to evaporation.
Here’s my rig. I mostly use it to do racks of ribs.
Outrageous_Ad4252
Why not? As long as meat contained in proper temp, good to go. Although somewhat “unconventional”
No-Flatworm-9993
Yes. I have done this with a cooler, thermometer, and a hot kettle of water. If you could find a way to close that lid, it’d be easier.
GratefulDean
I use a small cooler as my sous vide box. I cut a hole in the lid so I can put it on with the sous vide working. When I’m doing a long cook I wrap a hand towel around the base of the sous vide at the lid.
Something important when sticking a SV through a lid: make sure the vent on the wand is *above* the lid or you can fry the electronics with all the humidity dumping in.
mp2293
My setups from medium, large, to XXL.
Stainless threaded rod with stainless grates held together with wingnuts to pinch the bag underwater. Much better than a clamp or weight.
Also, I use fish tank bubblers to help the water move around better for cooks with a lot of meat. It works very well to compliment the impellers.
If you’re going to use a cooler, then get it closed off to retain the condensation. These hardly sweat off any water for 24+ hour cooks.
Don’t be a coward and sacrifice the cooler and make it your souusvide vessel going forward.
doppleron
I had a roll of reflective bubble insulation laying around that used to cut a couple layers for the top. It’s working great! Right this minute actually. Doing a brisket for a party tonight.
MyDogFanny
Put a wire rack underneath it so the water can circulate on all sides..
When I first started my jouney into sous vide, I used Ziplocs, a thick (3in) styrofoam cooler, a thermometer shoved through the top, a timer, and a tea kettle. As long as I monitored it, it stayed within 2℉.
[edit] Later, when I got a wand, I used a stock pot, saran over the top surrounded by towels (top sides and bottom). I did a test open, just plastic, and wrapped, and both steps made a huge difference.
24 Comments
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Thank you for your picture post to r/sousvide. We want to remind everyone of Rule #5. Posts should be accompanied by something to foster discussion. A comment, a question, etc is encouraged.
If you’ve posted a picture of something you’ve prepared, please explain why in a comment so people can have some sort of conversation. Simply dropping a picture of food in the sub isn’t really fostering any discussion which is what we’re all aiming for.
Posts that are a picture with no discussion can and will be removed by the mods.
Thank you!!
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https://preview.redd.it/gem59pdk807g1.jpeg?width=4284&format=pjpg&auto=webp&s=5845047e0dd41511d72bdc9dd7de7bcee44a4d7c
It’ll work. Just cover it with Saran Wrap to keep evaporation loss down. Depends on what temp too.
Looks like you removed the lid to the cooler so just slide it back on the top beat you can to keep heat and water. Check back occasionally to see if you need more water.
Yeah it should work for cooking but highly recommend covering the entire water surface with ping pong balls. You’ll be surprised how much water you lose to evaporation. Ping pong balls work like a charm.
Just open the lid all the way and wrap the top with saran wrap/tin foil to keep the water from evaporating fast
https://preview.redd.it/a9ryzzfna07g1.jpeg?width=1174&format=pjpg&auto=webp&s=777af038d7ca685aabb36e163eda8dd6e7ffff78
If your going to be using it alot use a hole saw and cut out a hole for the machine, works perfect for me and uses half the power
Step 1, cut a hole in the box. Step 2, put your sous stick in the box
Cover the lid, Saran as someone else mentioned, or use insulation, we use this, cut it to shape.
[https://www.homedepot.com/p/Everbilt-24-in-x-10-ft-Double-Reflective-Insulation-Radiant-Barrier-24x10DRI/314983628](https://www.homedepot.com/p/Everbilt-24-in-x-10-ft-Double-Reflective-Insulation-Radiant-Barrier-24x10DRI/314983628)
Make sure you use some weight to keep your meat fully submerged.
https://preview.redd.it/8t1icimbc07g1.png?width=1236&format=png&auto=webp&s=ca728dc59788822f16eb0545f51c70f346985ed9
Image taken from another sub.
Water level on the Anova looks like it may be too low. Other than that 🤷🏻♂️ let us know how it works.
yeh, one could get 2 machines for that size
Sure!! Put some slabs, veneers or whatever you have large and flat and put some towels above them… will work nice! Or put film wrap…
By the way, you may do something clever… buy a styrofoam cooler, shape-cut the lid as your sousvide machine with a hot knife and you will be having the PERFECT sousvide bath for less then $5
You’re going to want to cover the surface of the water with something to avoid losing your heat and water to evaporation.
Hell yah!!
https://preview.redd.it/4f0j1t77j07g1.jpeg?width=4000&format=pjpg&auto=webp&s=30bd4bf6e80e578d411a8c66d6b19324622ce184
Here’s my rig. I mostly use it to do racks of ribs.
Why not? As long as meat contained in proper temp, good to go. Although somewhat “unconventional”
Yes. I have done this with a cooler, thermometer, and a hot kettle of water. If you could find a way to close that lid, it’d be easier.
I use a small cooler as my sous vide box. I cut a hole in the lid so I can put it on with the sous vide working. When I’m doing a long cook I wrap a hand towel around the base of the sous vide at the lid.
It’s great and keeps my SV from working too hard.
https://preview.redd.it/pgz8u7nrs07g1.jpeg?width=891&format=pjpg&auto=webp&s=dea6958a9c281fc69df4bc251c88aa6b9a644d1c
[Cut a hole, and seal it to prevent moisture getting inside.](https://www.reddit.com/r/sousvide/comments/uy5rr6/im_going_to_have_to_get_a_bigger_cooler_brisket/). If not possible, then dump as many ping-pong balls as you can across the top to prevent evaporation.
Something important when sticking a SV through a lid: make sure the vent on the wand is *above* the lid or you can fry the electronics with all the humidity dumping in.
My setups from medium, large, to XXL.
Stainless threaded rod with stainless grates held together with wingnuts to pinch the bag underwater. Much better than a clamp or weight.
Also, I use fish tank bubblers to help the water move around better for cooks with a lot of meat. It works very well to compliment the impellers.
If you’re going to use a cooler, then get it closed off to retain the condensation. These hardly sweat off any water for 24+ hour cooks.
https://preview.redd.it/woc9wt4rz07g1.jpeg?width=2160&format=pjpg&auto=webp&s=a6fb3163b1ae1e72faa65bc0c3b909db619847a6
Don’t be a coward and sacrifice the cooler and make it your souusvide vessel going forward.
I had a roll of reflective bubble insulation laying around that used to cut a couple layers for the top. It’s working great! Right this minute actually. Doing a brisket for a party tonight.
Put a wire rack underneath it so the water can circulate on all sides..
My bath tub currently. Doing 2 briskets
https://preview.redd.it/y5fgxx8r617g1.jpeg?width=3024&format=pjpg&auto=webp&s=4c86ac264c42338c7c395db0217732f29aae436c
It’s inefficient, but will work.
When I first started my jouney into sous vide, I used Ziplocs, a thick (3in) styrofoam cooler, a thermometer shoved through the top, a timer, and a tea kettle. As long as I monitored it, it stayed within 2℉.
[edit] Later, when I got a wand, I used a stock pot, saran over the top surrounded by towels (top sides and bottom). I did a test open, just plastic, and wrapped, and both steps made a huge difference.