Brand new to Sous Vide and order the Inkbird with this container. Is the unit too low? Do I need a deeper container or am I ready to roll?
I’ve also seen post mentioning stone/granite countertops cracking. Is the purpose of the container sleeve to minimize heat transfer to countertop?
Thanks in advance!
by Feddit_47
19 Comments
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I have a very similar setup with the same container. I recommend putting a folded towel under the container for multiple reasons. But you look good to go. 👍🏽
Just put a towel or other material underneath. Heat will not bother granite then. Your set up looks fine
Turn the holding rack so water can circulate freely on either side. Also, that setup usually comes with a crossbar for the weighted rack, to keep your food from rising above the waterline.
https://preview.redd.it/g60ga3j7w27g1.jpeg?width=1936&format=pjpg&auto=webp&s=d0c57ba2d86429dec287720ffe070eca48cce917
Yes
Absolutely
Everie container was a solid choice. I use mine on granite all the time with no issues.
I have been using a similar setup for years with great results. I put something underneath to avoid staining the counter top and a towel on top for extra insulation. I also wrap a tea towel around the circulator to avoid any moisture coming from the open hole accumulating on it.
To avoid the bags floating I will either place a shallow bowl filled with water on top of the rack or just flip the rack itself upside down.
I’ve got just about the exact same setup and have been using it on granite counters for 2 years now with zero issues. The cloth is like scuba suit or something (neoprene maybe?), but it’s never transferred any heat issues to my counters. As long as it’s big enough to hold your food, you should be good to go!
I had to do a double take. This is my exact set up. I suggest(like others have) put a cutting board under or towel.
i have that setup. works well!
I have the exact setup. I put a couple of hot pads under ifI do a lengthy cook or when I do carrots or the like at high heat. I don’t want to take a chance of damaging my appt countertop!!
That is my EXACT set up. The only issue sometimes is the bag gets too close to the sous vide, so just be careful when placing your item in the water. One other tip, i put a few towels on top of the lid , just to keep heat in.
Thanks everyone for the feedback!!
Yep. Everie is great.
I put some Saran wrap over the top, sometimes cover it with a kitchen towel or two. Keeps the temp a little more stable….
is the water above the fill line and below the top line? Then you’re good.
This is exactly my setup – it’ll work great
If youre concerned about your countertop put it either on your stove or a trivet. Some people use an insulated cooler with a hole cut in it for maximum heat retention but your setup looks better than fine to me.
When I got into sous vide alls I got was the circulator. I stuck it in my stock pot and used potato chip clippers to keep the bags steady in the pot. Occasionally i had to put aluminum foil on top of the pot to keep the water in on long cooks because the fill line on my Anova was so high. My cooks always came out amazing except when I used stupid settings lol
The only improvements you can do on your setup is for efficiency (read power saving) which is probably minimal and size of your bath but theres only a few things you cant fit in there and frankly you can probably chop up whatever is taking up that much room.
Now get out there and test it out, itll take time and multiple cooks to tell what you like best