I got a sous vide for my birthday. I tried it out for the first time tonight, but my wife gave away our tallish pot, so I improvised.
by Llamaschool320
15 Comments
AutoModerator
**This is a generic reminder message under every image post**
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!!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/sousvide) if you have any questions or concerns.*
karavasis
All roads lead to Rome
Outrageous_Ad4252
Clever solution! Try and find a lid or cover. Long sous vide sessions can result in water loss if uncovered.
Beautiful-Quiet-5871
Never thought of using a bucket 🙂 LOL.. that would be handy for larger things.. BUt, wrap it in some insulation, or even a towel, to help keep the heat in.
Evening_Cheesecake25
I’ve thought about this before. If I was one of those van life people I would get a lid for the 5 gallon bucket, drill a hole and sous vide in my van. With a power station you could keep it going while you drive.
Llamaschool320
All of these are great ideas.
As for the steak, it’s amazing. I’m hooked, and I might just keep using the bucket.
AwesomeJohn01
For a long cook buy a bag of ping pong balls to put on top, they help stop evaporation
dirty_w_boy
My brother in Christ….
party2go9820
Looks professional to me. But make sure there is a trivit or something between your vessel and stone countertops. The prolonged heat transfer can actually cause the stone to crack. Better safe than sorry.
dubie2003
Make sure your counter is heat resistant. Some materials ‘pop’ when heated too much.
Cmace3
Solid first time setup
dwarling
This is how we do our Thanksgiving turkey — 5 gallon pail. (Brown in oven for 45 minutes before serving so it doesn’t look like you’re serving a ghost turkey lol.)
IndependentAd572
I use a cheap .50 cent shower cap as a “lid”. I just used scissors to cut a small X and put the circulator through. I’ve done roasts for 48hrs and barely any evaporation, I’m sure there’s some but it’s not noticeable at all
I reuse it all the time and it stores really compact. Just fold or crumple into ziploc bag.
freebase1ca
I just used an old coleman cooler I wasn’t using. It’s easy to drill a hole in the lid for the sous-vide. The plastic they use is food safe. All the insulation allows you to heat a much larger volume of water for less cost. The lid prevents you from losing water or humidifier your kitchen too much.
tetlee
I’m also team bucket. Screw getting a special expensive container taking up by precious cupboard space.
You can save some electricity with a smaller bucket, two buckets stacked inside each other, trivet underneath, plastic wrap to stop evaporation, tea towel draped over the top to add insulation.
15 Comments
**This is a generic reminder message under every image post**
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!!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/sousvide) if you have any questions or concerns.*
All roads lead to Rome
Clever solution! Try and find a lid or cover. Long sous vide sessions can result in water loss if uncovered.
Never thought of using a bucket 🙂 LOL.. that would be handy for larger things.. BUt, wrap it in some insulation, or even a towel, to help keep the heat in.
I’ve thought about this before. If I was one of those van life people I would get a lid for the 5 gallon bucket, drill a hole and sous vide in my van. With a power station you could keep it going while you drive.
All of these are great ideas.
As for the steak, it’s amazing. I’m hooked, and I might just keep using the bucket.
For a long cook buy a bag of ping pong balls to put on top, they help stop evaporation
My brother in Christ….
Looks professional to me. But make sure there is a trivit or something between your vessel and stone countertops. The prolonged heat transfer can actually cause the stone to crack. Better safe than sorry.
Make sure your counter is heat resistant. Some materials ‘pop’ when heated too much.
Solid first time setup
This is how we do our Thanksgiving turkey — 5 gallon pail. (Brown in oven for 45 minutes before serving so it doesn’t look like you’re serving a ghost turkey lol.)
I use a cheap .50 cent shower cap as a “lid”. I just used scissors to cut a small X and put the circulator through. I’ve done roasts for 48hrs and barely any evaporation, I’m sure there’s some but it’s not noticeable at all
I reuse it all the time and it stores really compact. Just fold or crumple into ziploc bag.
I just used an old coleman cooler I wasn’t using. It’s easy to drill a hole in the lid for the sous-vide. The plastic they use is food safe.
All the insulation allows you to heat a much larger volume of water for less cost. The lid prevents you from losing water or humidifier your kitchen too much.
I’m also team bucket. Screw getting a special expensive container taking up by precious cupboard space.
You can save some electricity with a smaller bucket, two buckets stacked inside each other, trivet underneath, plastic wrap to stop evaporation, tea towel draped over the top to add insulation.