I make myself little chicken bits and use them in many of my dishes where I just need to add them in the process without cooking it extra. Then I only need to get what I need out of the freezer and put it while I cook the main dish, or I add it in the las step.
For that I got myself a thermobox to safe on electricity. In that box get a big bowl that is used in restaurants. I put a small plate onto the packs so they will stay under the water and onto that comes a small lid. The box gets closed and now needs less electricity to heat the water.
Used this method now for over a year and it works great. This batch is 5kg of chicken. I could not fit much more into that box with my rack.
by shiki87
2 Comments
I’ve done this but with the polycarbonate gastronorms as you can then drill through the lid with a hole saw which fits the circulator well (depending on the model). I use an Anova where a 60mm hole is basically perfect. I also bought a spare foam lid for the outside box as it was only like £12 and drilled a hole through that as well… but have the original lid if I ever want to use it as designed. Could obviously drill through the metal… but polycarbonate is far easier! Only have a photo of the outside to hand… so, snap!
https://preview.redd.it/8b41m1yttzsd1.jpeg?width=3024&format=pjpg&auto=webp&s=5c586fb8a5d6ac6eb85e2c0a5473cfde03b59cd1
I like the setup, and maybe I’m paranoid, but it doesn’t look like your bags are fully submerged in photo #3. I realize with all of the covers the heat probably gets there but I’d be worried about evap over the cook.