First time, is this too close to one another for these chuck roasts?
Looked more cramped in my largest pot so used my cooler per what I’ve seen in this subreddit.
by Colmstar
17 Comments
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Chemical-Bench2479
Looks good make sure the meat is completely submerged
Skelastomybag
You should be fine. Just be aware of evaporation, you don’t have a ton of leeway there.
NeverRarelySometimes
Cover it with foil and a beach towel, and check often to see if you need to top up the water.
ConBroMitch2247
As long as they aren’t actually touching you should be fine.
Genericgeriatric
Personally, I never crowd the volume of my bath more than 50% with envelopes bc I want the water to actually circulate
superbonbon1
You shouldn’t Sous Vide chuck, it comes out terrible. Grind it for burgers, velvet it for Chinese food, or braise it in stews/roasts. Sous Vide is a awful choice for Chuck.
JonCohen3D
Honestly, it does look too tight to me. Not much room for circulation. But my opinion is just another opinion on Reddit.
HadedJipster
I might slip some small plates/saucers vertically in between each one… But I think you’re probably fine.
mybrainisgoneagain
I would put more space between mine.
justadrtrdsrvvr
I would be fine with this. I would come by every hour or so and move the rear one to the front, in my mind it makes them even more even.
Dave32111
This is why they make wire cages for sous vide – keep them apart and submerged at all times.
Mindless-Charity4889
The cooler promotes more even heating since you don’t have nearly as much heat loss through the walls. You can improve this by covering the top to reduce heat loss through evaporation.
If you really want to know, what the temperature difference is, then measure it. Use a thermometer to read the temperature as far away from the circulator as possible. If you find a significant temperature difference, like more than 5F, then rotate the bags halfway through the cook and maybe add an hour.
Fit_History_842
I would stick a bunch of thermocouples in there and see what they read over time. But as long as there is water between the bags it should be fine.
Squirmadillo
I’d probably use a thermometer to spot check the water temp at different spots. Doesn’t look like the water is able to circulate, so those back portions might not be getting to temp
17 Comments
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Looks good make sure the meat is completely submerged
You should be fine. Just be aware of evaporation, you don’t have a ton of leeway there.
Cover it with foil and a beach towel, and check often to see if you need to top up the water.
As long as they aren’t actually touching you should be fine.
Personally, I never crowd the volume of my bath more than 50% with envelopes bc I want the water to actually circulate
You shouldn’t Sous Vide chuck, it comes out terrible. Grind it for burgers, velvet it for Chinese food, or braise it in stews/roasts. Sous Vide is a awful choice for Chuck.
Honestly, it does look too tight to me. Not much room for circulation. But my opinion is just another opinion on Reddit.
I might slip some small plates/saucers vertically in between each one… But I think you’re probably fine.
I would put more space between mine.
I would be fine with this. I would come by every hour or so and move the rear one to the front, in my mind it makes them even more even.
This is why they make wire cages for sous vide – keep them apart and submerged at all times.
The cooler promotes more even heating since you don’t have nearly as much heat loss through the walls. You can improve this by covering the top to reduce heat loss through evaporation.
If you really want to know, what the temperature difference is, then measure it. Use a thermometer to read the temperature as far away from the circulator as possible. If you find a significant temperature difference, like more than 5F, then rotate the bags halfway through the cook and maybe add an hour.
I would stick a bunch of thermocouples in there and see what they read over time. But as long as there is water between the bags it should be fine.
I’d probably use a thermometer to spot check the water temp at different spots. Doesn’t look like the water is able to circulate, so those back portions might not be getting to temp
Probably
it’s a wonderful breeding ground