Anyone see an issue doing this much at once? The lid is completely closed and the "max" line is all the way at the top of the lid so I think it should work fine, but I'm still very new at sous vide Thanks for any advice!
I've been around this board long enough to trust you! Thanks for response. It's 3 pork butts that were about 13lbs each before cooking. I slightly pulled the meat after the cook so it would fit into two bags and then put in freezer immediately to stop cooking. Was nervous they wouldn't fit into the bath.FIDO*98* said:
That's nothing. You're fine
FIDO*98* said:
That's nothing. You're fine
FIDO*98* said:
I haven't really researched them. I got the original Anova and then the Precision of flash or maybe Black Friday sales. I've been happy with them, but I probably use them less than once a month. The dedicated Sous Vide bin is worth it
So you don't tie up a pot?
This is basically what we have, but it's more rectangular. We also bought it at a restaurant depot store so not a brand name.Max Power said:
I also have an Anova, had it for years, no complaints. As far as a vessel I bought a few commercial rubbermaid containers so I have options. I just took the lid and cut a hole in the corner with a heated box cutter for longer cooks.
https://www.amazon.com/Rubbermaid-Commercial-Container-12-Quart-FG631200CLR/dp/B000R8JOUC?ref_=ast_sto_dp&th=1&psc=1
Salute The Marines said:
What are people still using these for? Ever since I discovered reverse sear I havent' used mine in ages.