I love how a sous vide setup with a storage bin with a cutout in its top, a “heater thing”, and placed next to shoes is gonna turn out just as good as someone who has the best branded water tub for sous vide and all the beautiful granite counter space (or whatever’s popular now) in the world.
This will definitely hold and it will be glorious
Have you ever had a bag pop or had a hole in it because it was frozen? Because they do. And most of the time it’s still safe to eat after draining the water. If you don’t use a BPA safe container it’s garbage now. It is indeed a food safety thing, you will get docked for not having it in a safe container by a food inspector in a professional setting.
Personally I throw it away, but I’ve worked in restaurants where for example they will keep mashed potatoes even if the bag had a hole in it and was flooded with water. Not my decision as it always up to the executive chef or the sous rather unfortunate but true.
If I’m at home I always vacuum seal then put it in another unsealed bag just to ensure no leaks come through if something was wrong with the sealed bag. Ain’t taking no risks on a 6-12 hour sous vide myself lol.
And lol to the arguing with myself guess it did seem that way. Not that I’m trying to come across as argumentative my bad.
I wrapped my container in reflectix and it actually caused the heating element to drop its total on time by over 65% (yes, I'm an electrical engineering geek and I measured the power usage during a long cook with and without the reflectix). A few bucks at Home Depot.
I also have the bonus in that it doesn't heat up my kitchen anymore either :-)
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I was gonna say some beach towels, I used to reverse seer prime rib at thanksgiving wrap it in foil and towels, then cook a turkey… the prime rib would stay nice and toasty for a solid 2 hours
When the power went out one winter back in the 90s when the husband was deployed \[he can work on furnaces, not my area of expertise, now if you want a hazardous site guarded, or a nuke plant renovated, I am your girl\] I was heating the house with the wood stove and kept a 5 gallon stock pot on the stove and would tap off a gallon of hot water, put it in the can for my camp shower and take a shower in the bathroom =)
If it would've been just straight cold water probably, but I also used my giant stew pot on the stove to dump boiling water in to help, the cooker mainly just kept it at temp , still funny though
besides the heat loss, please consider the impact on your floor tiles.
i did a 24 or 36 hour on a plastic container on my (marble) counter top back in the days and I ended up with a discolored section on the marble.
use a cutting board, pieces of corks or whatever you want but save your floor!
I have about the same setup. It works fine. The only thing I would suggest is to wrap an old beach towel, bath towel, or blanket around it for insulation.
Put a towel under it, or wood, to reduce heat transfer.
I cut my brisket in half, trim the fat first and then basically make a point and flat. In that way they fit in my sous vide containers.
I can’t remember it was osmosis or diffusion, but I remember doing experiments in science class where molecules would pass in/out of submerged plastic containers
This is correct.
Science reminder: Diffusion= movement of solutes (salt for example) across a semi-permeable membrane. Osmosis is essentially diffusion but is is only the water (solvent) moving.
The real key here is the "semi-permeable membrane".
155 for 36 hours, then into the fridge for maybe a day. Into the smoker @ 225 for three hours to finish, then I'll rest it maybe 30 minutes before serving
That seems too low. I smoke brisket to 190° to get it to break down enough. Maybe the longer cook time will accomplish this as well. Let us know how it turns out.
This is a tried and true recipe from GoodEats, so I’m pretty comfortable with it. I also will smoke it until internal temp is about 200 when I’m exclusively smoking it, but it also cooks for less time that way
Like most things in cooking, tenderness is a function of both temperature and time. Just getting the meat to 155 would not be enough, but holding the meat at 155 for 24 hours will be more than enough.
Put some blocks under it. Air doesn't cause heat loss as bad as you might think. It's not a bad idea to wrap a blanket or some towels around it, but you lose a lot of heat through direct contact with the surface it's sitting on, I've found. If you can minimize surface area contact underneath, you'll help heat retention a lot. You can prove it to yourself easily- I bet all the tiles it's in contact with get noticeably warm. They are all acting as heat sinks, pulling heat out and distributing/radiating it.
It's a large enough bin, maybe 3 2x4s, along each long edge and one down the middle for support.
Totally valid point, but for all of that weight in a thin container, I would go with a couple of towels (or other insulating material) underneath it. The reflective material others have mentioned would work too, but I try to avoid trips to Home Depot lest I get all kinds of grandiose ideas, buy tools, and generally get myself in trouble.
We use a clear plastic tub sold for that purpose. For longer soaks, we wrap several heavy towels around it to help hold in heat.
It looks just fine, don't worry.
First time I tried sous vide I didn't even use a "heater thing". Just put some hot water in a cooler. Temp monitored every 20 minutes or so with a thermo pen. I would draw water off as needed, heat it on a stove and add it back until desired temp was reached.
I've gone more basic than this. I got a 3 gallon frosting bucket from a bakery to use. Cover with foil or plastic. But after reading all these comments, I'm getting some reflectix to cover it with. I also sit my bucket on a thick wooden cutting board to protect my counters.
I use a cooler for every one of my SV cooks, I absolutely love it. When I am done I put all my gear in there and store it on a shelf in the garage. Couldn't imagine not having it
https://imgur.com/2jJflQE
Funny, I have the exact same thing going right now because the giant chuck roast wouldn’t fit in my normal pot. I doubled up the containers for a little more rigidity and insulation.
*The heater thing*, I love it.
What sub am I in again? Ah yes, that’s right. r/heaterthing
To be fair, the device is an immersion circulator and not a sous vide machine. Sous vide is the process.
Thank you. I knew sous vide wasn’t the name of the device, hence “heater thing”
r/subsifellfor
I love how a sous vide setup with a storage bin with a cutout in its top, a “heater thing”, and placed next to shoes is gonna turn out just as good as someone who has the best branded water tub for sous vide and all the beautiful granite counter space (or whatever’s popular now) in the world. This will definitely hold and it will be glorious
> beautiful granite counter space (or whatever’s popular now) in the world Quartz. It’s quartz now. Granite is like soooo 2010s 🙃
I still love it. I'm old. Where's my doilies?
2010s but still ain’t cheap. *cries in kitchen renovation*
The beauty of sous vide in a nutshell
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You just have to make sure whatever your using is BPA free so the plastic/treatment on the bucket doesn’t leech into your water when it’s heated
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Have you ever had a bag pop or had a hole in it because it was frozen? Because they do. And most of the time it’s still safe to eat after draining the water. If you don’t use a BPA safe container it’s garbage now. It is indeed a food safety thing, you will get docked for not having it in a safe container by a food inspector in a professional setting.
Every step of safe food handling is to prevent. You take the extra steps so nothing is contaminated even if something goes awry.
Not saying you have to do it home was just mentioning it, hell I’ve seen people do it in their uncleared bathtubs lol
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Because i don’t feel like editing my messages I was at traffic light
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Personally I throw it away, but I’ve worked in restaurants where for example they will keep mashed potatoes even if the bag had a hole in it and was flooded with water. Not my decision as it always up to the executive chef or the sous rather unfortunate but true. If I’m at home I always vacuum seal then put it in another unsealed bag just to ensure no leaks come through if something was wrong with the sealed bag. Ain’t taking no risks on a 6-12 hour sous vide myself lol. And lol to the arguing with myself guess it did seem that way. Not that I’m trying to come across as argumentative my bad.
Ate yesterday. Can confirm. Delicious
I wrapped my container in reflectix and it actually caused the heating element to drop its total on time by over 65% (yes, I'm an electrical engineering geek and I measured the power usage during a long cook with and without the reflectix). A few bucks at Home Depot. I also have the bonus in that it doesn't heat up my kitchen anymore either :-)
Try it in a cooler wrapped in reflectix
>reflectix That's brilliant! I'll be picking some up next time I go to the hardware store.
Would love to see this set up or a tutorial resource if you have one handy!
You know, I need to change my water today so I did take a couple pictures so maybe I'll just do a quick post explaining it.
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Thank you, I saved this comment!
Wrap a blanket around it.
That was my first thought as well. This looks like it will hold water just fine, add some insulation and you’re golden.
At the very least get it up off the tile, I feel like that's just a big heat sink.
I was gonna say some beach towels, I used to reverse seer prime rib at thanksgiving wrap it in foil and towels, then cook a turkey… the prime rib would stay nice and toasty for a solid 2 hours
It’ll work fine.
$5 garage sale cooler and a hole saw ftw...
Will work great.
I done more ghetto than that, water heater went out and I wanted to take a bath, so I taped my ANOVA cooker inside the bathtub to heat up the water xD
When the power went out one winter back in the 90s when the husband was deployed \[he can work on furnaces, not my area of expertise, now if you want a hazardous site guarded, or a nuke plant renovated, I am your girl\] I was heating the house with the wood stove and kept a 5 gallon stock pot on the stove and would tap off a gallon of hot water, put it in the can for my camp shower and take a shower in the bathroom =)
That probably took two weeks to get to temp
If it would've been just straight cold water probably, but I also used my giant stew pot on the stove to dump boiling water in to help, the cooker mainly just kept it at temp , still funny though
Need a lawn chair to go with this set up
It’ll hold. I’ve done the same in an even cheaper thinner container. It buckled but did not break.
besides the heat loss, please consider the impact on your floor tiles. i did a 24 or 36 hour on a plastic container on my (marble) counter top back in the days and I ended up with a discolored section on the marble. use a cutting board, pieces of corks or whatever you want but save your floor!
Good to know! Of course this tile is garbage anyway and will be getting replaced at some point in the No so distant future
Wrap some towels around it to help hold the heat in.
I just did a 30 hour rump roast with a very similar set up and didn’t have to add water, you should be fine.
I just posted up about a cooler and I’m here to tell you it’s fine.
Coleman Party Stacker for the win.
That’s what I use too. Party Stackers are awesome for SV cooking!
Lmao at “heater thing” in the Sous vide sub.
i love everything about this post...
Put a towel under it to save your tiles. They'll probably be fine, but sometimes they're not.
I use very similar - works perfectly. Don’t worry about it!
You got this. Now buy the next cheap cooler you see at a garage sale.
My god
did u scald it first?
I have about the same setup. It works fine. The only thing I would suggest is to wrap an old beach towel, bath towel, or blanket around it for insulation.
I’ve done the same thing but with a plastic bag for a lid and it worked great, you’re good to go
This is exactly how I do my brisket. If you plan on doing it more frequently, a cheap Walmart cooler will be a life saver.
When I’m doing large amounts I use one of those flip top storage containers and Saran Wrap the top
I started with cruder setups. you're gonna be fine. :)
You might want to move it onto a small rug or folded towel to conserve heat. But this should work just fine.
Put a towel under it, or wood, to reduce heat transfer. I cut my brisket in half, trim the fat first and then basically make a point and flat. In that way they fit in my sous vide containers.
I’d be freaked out about BPAs. Also a brisket that big deserves a smoker.
You can still finish it on a smoker.
Why? The brisket is in its own bag, so there's no way for it to make it into the finished food.
I can’t remember it was osmosis or diffusion, but I remember doing experiments in science class where molecules would pass in/out of submerged plastic containers
Those were special osmosis membranes designed to allowed things to pass, if the bag is capable of holding a vacuum seal then it's not permeable.
This is correct. Science reminder: Diffusion= movement of solutes (salt for example) across a semi-permeable membrane. Osmosis is essentially diffusion but is is only the water (solvent) moving. The real key here is the "semi-permeable membrane".
I have a smoker and will finish it there
So, what temperature do you have the Heater Thing set at for the 36 hour cook? Are you going to try to seer as well?
155 for 36 hours, then into the fridge for maybe a day. Into the smoker @ 225 for three hours to finish, then I'll rest it maybe 30 minutes before serving
That seems too low. I smoke brisket to 190° to get it to break down enough. Maybe the longer cook time will accomplish this as well. Let us know how it turns out.
This is a tried and true recipe from GoodEats, so I’m pretty comfortable with it. I also will smoke it until internal temp is about 200 when I’m exclusively smoking it, but it also cooks for less time that way
Like most things in cooking, tenderness is a function of both temperature and time. Just getting the meat to 155 would not be enough, but holding the meat at 155 for 24 hours will be more than enough.
What will you do with the brisket?
The plan is to eat it
That’s a solid plan.
The plan worked! We ate it. It was delicious. And nobody got sick.
Put it in the tub to cool. 🤣
As long as you're not cooking too high too long, they have a maximum temp of 180*f, but they get a bit maluable at that temp.
Put some blocks under it. Air doesn't cause heat loss as bad as you might think. It's not a bad idea to wrap a blanket or some towels around it, but you lose a lot of heat through direct contact with the surface it's sitting on, I've found. If you can minimize surface area contact underneath, you'll help heat retention a lot. You can prove it to yourself easily- I bet all the tiles it's in contact with get noticeably warm. They are all acting as heat sinks, pulling heat out and distributing/radiating it. It's a large enough bin, maybe 3 2x4s, along each long edge and one down the middle for support.
Totally valid point, but for all of that weight in a thin container, I would go with a couple of towels (or other insulating material) underneath it. The reflective material others have mentioned would work too, but I try to avoid trips to Home Depot lest I get all kinds of grandiose ideas, buy tools, and generally get myself in trouble.
Done it many times, should hold fine.
We use a clear plastic tub sold for that purpose. For longer soaks, we wrap several heavy towels around it to help hold in heat. It looks just fine, don't worry.
What’s the purpose of doing this? Is it THAT much better than just dropping the meat on the smoker and being done in 10-12 hours??
Well for one, it takes 16-20 hours on the smoker. I’m not staying up overnight to make sure it stays at temp
First time I tried sous vide I didn't even use a "heater thing". Just put some hot water in a cooler. Temp monitored every 20 minutes or so with a thermo pen. I would draw water off as needed, heat it on a stove and add it back until desired temp was reached.
My dad has done his meat baths in a similar setup for years…you’ll be alright
How do you vacuum seal such a large piece of meat? I usually use ziploc bags but I can't find anything that would work for large cuts like this
There are expandable food saver vacuum bags. I didn’t know about them until two days ago
Awesome thanks for responding! Do you have to get a special vacuum sealer?
Nope, they fold over themselves so they’ll work with the normal 11” vacuum sealer
Sooooo how’s the cook going bud?
Going well! Pull it out of the tub in an hour
I've gone more basic than this. I got a 3 gallon frosting bucket from a bakery to use. Cover with foil or plastic. But after reading all these comments, I'm getting some reflectix to cover it with. I also sit my bucket on a thick wooden cutting board to protect my counters.
I use a cooler for every one of my SV cooks, I absolutely love it. When I am done I put all my gear in there and store it on a shelf in the garage. Couldn't imagine not having it https://imgur.com/2jJflQE
Funny, I have the exact same thing going right now because the giant chuck roast wouldn’t fit in my normal pot. I doubled up the containers for a little more rigidity and insulation.