Doing a chuck sousvide at 67.5°C for 24h. I am just wondering if it’s bad for the bag to actually touch the immersion circulator?
Doing a chuck sousvide at 67.5°C for 24h. I am just wondering if it’s bad for the bag to actually touch the immersion circulator?
by 2Mew2BMew2
15 Comments
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EntertainmentNo653
On most units there is a sleeve that goes over the actual heating element. Assuming yours has that, you should be fine. If not, I would be concerned about the heater melting a hole in the bag.
ManBoe2002
Yeah, I’d assume not good to touch. That coil housing is getting hotter than whatever low temp you’re sous viding at.
telaftw39
Clip the top of the bag to the opposite side of you’re worried.
Low-Friendship-4617
I’ve had the bag touching sleeve dozens of times and no ill effects to either the bag or sleeve.
Jock-amo
I would worry if the bag is covering too much of the intake/outflow ports on the circulator. It could damage the pump.
endimoonphoto
It can touch but that pot is too small regardless. It looks like the roast is barely submerged and you’re going to have problems with evaporation and circulation. Some circulators are prone to overheating the water if the container is too crowded
surreal_goat
It can touch the sleeve but I’d concerned about your bag not being fully submerged.
motownmacman
I use a tank and the bag touches the heater occasionally. But you should be more concerned that the water doesn’t have enough room to circulate around the entire bag. It looks like the post you’re using is restricting the flow to the portion of the bag at the bottom of the frame. You could use a larger pot.
2Mew2BMew2
Hey guys, thanks for the infos! The bag is definitely well immersed. It’s more of a point of view since the camera was directly at the top. The bag seems to have no damage. I know there’s evaporation so I’ll put some water every now and then. When I sleep, I think 7h will be sufficient for the water to keep being above the meat.
Edit: I also need to say I can’t have another pot this time. My big one is used to make a Czech sauce and will later be used to make knedliky.
markjcecil
Circulation and water volume are key. The water must evenly circulate around the food. Creating pockets of low or no flow will cook unevenly.
Get a bigger vessel. Fully cover the food with a buffer for evap.
Bikebird63
You’re better off having the bag touch the circulator (hot but no hotter than the water) than resting against the side of the container (not in full contact with the water) to keep even heat around the food.
DolphinFraud
That pot is way too small
Drinking_Frog
It’s only a problem if it blocks the circulation of the water.
Speaking of blocking the circulation, there’s no way you have enough room in that pot for proper circulation.
batmanfan2100
Consider changing your combination of time and temperature next time. I do lower temp for 48 hours and I get a tender steak-like result. I think you’re going for more of a pot roast result.
15 Comments
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On most units there is a sleeve that goes over the actual heating element. Assuming yours has that, you should be fine. If not, I would be concerned about the heater melting a hole in the bag.
Yeah, I’d assume not good to touch. That coil housing is getting hotter than whatever low temp you’re sous viding at.
Clip the top of the bag to the opposite side of you’re worried.
I’ve had the bag touching sleeve dozens of times and no ill effects to either the bag or sleeve.
I would worry if the bag is covering too much of the intake/outflow ports on the circulator. It could damage the pump.
It can touch but that pot is too small regardless. It looks like the roast is barely submerged and you’re going to have problems with evaporation and circulation. Some circulators are prone to overheating the water if the container is too crowded
It can touch the sleeve but I’d concerned about your bag not being fully submerged.
I use a tank and the bag touches the heater occasionally. But you should be more concerned that the water doesn’t have enough room to circulate around the entire bag. It looks like the post you’re using is restricting the flow to the portion of the bag at the bottom of the frame. You could use a larger pot.
Hey guys, thanks for the infos! The bag is definitely well immersed. It’s more of a point of view since the camera was directly at the top. The bag seems to have no damage. I know there’s evaporation so I’ll put some water every now and then. When I sleep, I think 7h will be sufficient for the water to keep being above the meat.
Edit: I also need to say I can’t have another pot this time. My big one is used to make a Czech sauce and will later be used to make knedliky.
Circulation and water volume are key. The water must evenly circulate around the food. Creating pockets of low or no flow will cook unevenly.
Get a bigger vessel. Fully cover the food with a buffer for evap.
You’re better off having the bag touch the circulator (hot but no hotter than the water) than resting against the side of the container (not in full contact with the water) to keep even heat around the food.
That pot is way too small
It’s only a problem if it blocks the circulation of the water.
Speaking of blocking the circulation, there’s no way you have enough room in that pot for proper circulation.
Consider changing your combination of time and temperature next time. I do lower temp for 48 hours and I get a tender steak-like result. I think you’re going for more of a pot roast result.