Sous vide food container - cheap deals??
Something like this. No name is fine.
Rubbermaid food container
https://www.amazon.ca/Rubbermaid-Commer ... _dp_3&th=1
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This is my setup as well. Great for all the reasons stated plus I keep mine on my workbench. There's no need to have this using up space in my kitchen.
Jul 15th, 2020 5:50 pm
badOne wrote: ↑A cooler like the person who posted ahead of me is your best option, provided you are willing and able to cut a hole in the lid yourself. A cooler will massively save on the energy use during sous vide. There are websites that actually tests these things and if you sous vide in a cooler with a sealed lid, it can lead to ~30% less energy use each time, compared to using an open lidless plastic container.
Agreed. Everyone who does sous vide should have a larger cooking vessel like a cooler. Use a small 12qt pot for small cooks for sure but this will quickly become very limiting. The pot will hold about two chicken breasts or steaks. It can not comfortably hold racks of ribs, pork picnic roast, roast beef, full pork loin, brisket, etc, plus there are the thermal retention and water evaporation issues for longer cooks. Using only a pot, IMO, is severely limiting what can be done with sous vide. My long-cook setup sits comfortably and quietly in the basement for when I need to do those 30-hr cooks.
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You might as well heat up the initial pot water using an oven stovetop while you;'re at it to speed things up, if you're using that container.aznnorth wrote: ↑ UPDATE: The budget set up. lol. I got the budget granitewear 12QT pot from walmart and put the amazon cellar silicone lid for pots. Instant Pot sous vid machine ($99 bux) over paying nearly double or more for Anova's line. Primarily using it for red meats, chicken, fish.. so dont need it for rack of ribs and such. I only sous vid maybe 3-4 times a month so not a heavy user at all.
Jul 22nd, 2020 1:16 am
And you trust a Styrofoam container not to leak all that water? It's not a long term solution because Styrofoam containers can crack. Would really suck if it damaged your floor that way.royaljelly wrote: ↑ I'm lucky in that our office gets vaccines shipped in thick styrofoam boxes. I have 2 different sized boxes that I just cut a hole in the lid to fit my Anova. Seems to keep the water hotter for much longer as well since it's insulated, plus zero water evaporation since it has a lid. I leave mine on the floor.
I've seen some camping stores sell them as well, as styrofoam coolers.
Cdn tire has this one for $15
https://www.canadiantire.ca/en/pdp/styr ... p.html#srp
Jul 22nd, 2020 6:16 am
True... but putting hot tap water does the same thing. My hot water runs around 109-110F. For steak I set the sous vide to 131F. Takes 10 minutes to reach temp. No 1 said you have to start with cold tap water.
Sep 4th, 2020 10:35 am
How has the IP device performed?aznnorth wrote: ↑ UPDATE: The budget set up. lol. I got the budget granitewear 12QT pot from walmart and put the amazon cellar silicone lid for pots. Instant Pot sous vid machine ($99 bux) over paying nearly double or more for Anova's line. Primarily using it for red meats, chicken, fish.. so dont need it for rack of ribs and such. I only sous vid maybe 3-4 times a month so not a heavy user at all.