Sous Vide suggestions and questions- 25lb Batches
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I used my cooler sous vide cooler last night. Love the time savings. 140 to 175 in 50 minutes.
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FYI - the Anova Sous Vide Precision Cooker Pro is currently on ebay at $219.99
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Gmoran Heads up Costco has the Anova Precision Cooker Kit (Anova unit plus water tub/lid) on sale for $159 online and in-store (mine at least). Is normally $200.
Jamieson22 said in Sous Vide suggestions and questions- 25lb Batches:
Gmoran Heads up Costco has the Anova Precision Cooker Kit (Anova unit plus water tub/lid) on sale for $159 online and in-store (mine at least). Is normally $200.
Sam’s Club has the same one for same price. I’m considering it. The Weston one I have works fine though.
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Dave in AZ - I vacuum before they go in sous vide.
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Call me ‘cheap’ if you want to, but I didn’t want to waste any of my vacuum bags… so, I just wrapped my SS with Saran Wrap before placing them in the SV cooker. The Saran Wrap worked perfectly in keeping my SS ‘dry’.
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Call me ‘cheap’ if you want to, but I didn’t want to waste any of my vacuum bags… so, I just wrapped my SS with Saran Wrap before placing them in the SV cooker. The Saran Wrap worked perfectly in keeping my SS ‘dry’.
Retired157 said in Sous Vide suggestions and questions- 25lb Batches:
Call me ‘cheap
If that makes you cheap then I must squeak when I walk I just put my SS straight in the water, but it has never caused me any issues so I call it working smarter not harder, lol.
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Glad to see I’m not the only one, lol. I guess what I found out to be the most difficult part of doing the SV process with my SS was not so much the ‘should I or should I not’ cover it before putting it in the water, but the ‘HOW’ do you get those suckers submerged in the water AND under control during the SV cooking process… that truly was like herding cats! I THOUGHT I had designed a way to get it done but quickly realized that my SS was having no part of it… those suckers had a mind of their own! So, I had to make some ‘on the fly’ adjustments and I did manage through. Since then, I have come up with another (simple) solution; one that I think will absolutely get the trick done. When I do my second batch of SS here in the not to distant future, I will take some pics to show everyone what I designed… think’n I have this ‘cat’ issued figured out!
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I lay a cooling rack on top of them to keep them submerged. A big batch may require setting two racks on top of them.
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Glad to see I’m not the only one, lol. I guess what I found out to be the most difficult part of doing the SV process with my SS was not so much the ‘should I or should I not’ cover it before putting it in the water, but the ‘HOW’ do you get those suckers submerged in the water AND under control during the SV cooking process… that truly was like herding cats! I THOUGHT I had designed a way to get it done but quickly realized that my SS was having no part of it… those suckers had a mind of their own! So, I had to make some ‘on the fly’ adjustments and I did manage through. Since then, I have come up with another (simple) solution; one that I think will absolutely get the trick done. When I do my second batch of SS here in the not to distant future, I will take some pics to show everyone what I designed… think’n I have this ‘cat’ issued figured out!
Retired157 since I don’t wrap mine i don’t have the problem of floating, so Grimpuppy’s maybe easy and effective for most. Can’t wait to see your solution.
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Retired157 said in Sous Vide suggestions and questions- 25lb Batches:
Call me ‘cheap
If that makes you cheap then I must squeak when I walk I just put my SS straight in the water, but it has never caused me any issues so I call it working smarter not harder, lol.
mrobisr said in Sous Vide suggestions and questions- 25lb Batches:
Retired157 said in Sous Vide suggestions and questions- 25lb Batches:
Call me ‘cheap
If that makes you cheap then I must squeak when I walk I just put my SS straight in the water, but it has never caused me any issues so I call it working smarter not harder, lol.
Same here. No issues.
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I lay a cooling rack on top of them to keep them submerged. A big batch may require setting two racks on top of them.
Grimpuppy said in Sous Vide suggestions and questions- 25lb Batches:
I lay a cooling rack on top of them to keep them submerged. A big batch may require setting two racks on top of them.
I use the same thing if I have any floating sausages.
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Retired157 since I don’t wrap mine i don’t have the problem of floating, so Grimpuppy’s maybe easy and effective for most. Can’t wait to see your solution.
Well son of a gun… Grimpuppy came up with the same solution as I did! Here I thought I was being ‘original’. lol I actually took four racks (just like what GP has shown there) and using some stainless steel threaded rod (washers & nuts), built a ‘3-tier’ holding rack. It’s basically ‘fit to size’ and my SS will no longer be able to escape and roam around. Each level will/can hold three SS’s but given the limits of my smoker, I can only make six SS’s per run/time. So, I can easily get two SS’s per level… allowing for LOTS room between/around each SS for water circulation. I know, I know… overkill!
The 10"x15" cooling racks fit perfectly in my SV cooler-cooker… no modifications required. Can’t wait to give it a go!
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