That is so smart! You should take it one step closer and insulate it with foam or some type of insulation barrier (foil-like).
AlcoholPrepPad
Sous vide is one thing since the food is sealed, but I doubt those Home Depot buckets are food safe, so hopefully you’re using a liner for the wine you’re making in them.
nickharlson
Same bucket setup I’ve been using for years (different recirculater) works great for long cooks not losing too much water
BassWingerC-137
A little more, $17 or so, and you can have a proper food safe Cambro container
KRJunkie
Fuck that. You can buy a 12 qt Rubbermaid lexan for less than $20 on Amazon.
sierrackh
I do use a 5g foodsafe for defrosting/starting ribs
LuckyCharms201
I use a little cooler, because it’s insulated, and can fit tri-tips
cbetsinger
Double the bucket
Lepke2011
That is not food grade plastic.
toorigged2fail
Biggest issue I see with this (and other round vessels) is water circulation. While we can’t see the inside, I assume you, like everyone else with a similar shape, have clipped to the side… Which means that you are probably not allowing for 360° circulation. That’s the advantage of sous-vide specific vessels, or a cambro with a rack over top.
I_LIKE_PUDDING1
It’s not direct food contact, so it’s safe. Would be much safer if it’s in a Vac bag instead of a zip lock bag. I have 25 years in plastics manufacturing
12 Comments
How much was the bucket?
That is so smart! You should take it one step closer and insulate it with foam or some type of insulation barrier (foil-like).
Sous vide is one thing since the food is sealed, but I doubt those Home Depot buckets are food safe, so hopefully you’re using a liner for the wine you’re making in them.
Same bucket setup I’ve been using for years (different recirculater) works great for long cooks not losing too much water
A little more, $17 or so, and you can have a proper food safe Cambro container
Fuck that. You can buy a 12 qt Rubbermaid lexan for less than $20 on Amazon.
I do use a 5g foodsafe for defrosting/starting ribs
I use a little cooler, because it’s insulated, and can fit tri-tips
Double the bucket
That is not food grade plastic.
Biggest issue I see with this (and other round vessels) is water circulation. While we can’t see the inside, I assume you, like everyone else with a similar shape, have clipped to the side… Which means that you are probably not allowing for 360° circulation. That’s the advantage of sous-vide specific vessels, or a cambro with a rack over top.
It’s not direct food contact, so it’s safe. Would be much safer if it’s in a Vac bag instead of a zip lock bag.
I have 25 years in plastics manufacturing