- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Sous Vide: Water balls or Lid
Posted on 5/11/17 at 10:47 am
Posted on 5/11/17 at 10:47 am
Which is better?
The prefab lid from Amazon with the Rubbermaid container fits the Anova perfectly but you can't clip to the side.
Is that the advantage to the balls?
The prefab lid from Amazon with the Rubbermaid container fits the Anova perfectly but you can't clip to the side.
Is that the advantage to the balls?
5
Posted on 5/11/17 at 10:51 am to KosmoCramer
looks liek it just ads an insulation of air between the water and the ambient air. Like double pain sound proof glass!
Posted on 5/11/17 at 10:52 am to KosmoCramer
I use a Cambro with a rubbermaid type lid with a hole cut in it. If i am going for 72 hours I may stick a piece of reflectix on top of the lid, but probably unecessary. Have never had an issue with running low on water.
Posted on 5/11/17 at 11:15 am to CarRamrod
The balls keep the condensation in the vicinity so it drips back into the container so it doesn't evaporate during the cook.
Posted on 5/11/17 at 11:16 am to KosmoCramer
that too. but when else would i have been able to use that gif?
Posted on 5/11/17 at 11:33 am to KosmoCramer
Are either really necessary?
Posted on 5/11/17 at 11:33 am to KosmoCramer
I just put foil over the pot when I go long 
Posted on 5/11/17 at 1:25 pm to Salmon
That's what I'm planning on doing.
Got my anova in the mail yesterday. Don't know what I wanna try first
Got my anova in the mail yesterday. Don't know what I wanna try first
Posted on 5/11/17 at 1:29 pm to Carson123987
quote:
That's what I'm planning on doing.
I only do it if I'm going >4 hours or >2 at a higher temp like 180 or something
quote:
Don't know what I wanna try first
thick cut, bone in pork chops are still my favorite with sous vide
I was never able to get those right with grilling or baking. Always either overcooked or undercooked at the bone.
Posted on 5/11/17 at 3:35 pm to KosmoCramer
Posted on 5/11/17 at 4:29 pm to Carson123987
quote:
Got my anova in the mail yesterday.
Same here. Pork chops are the bane of my existence. I ALWAYS mess them up. I'm hoping that this will help me correct that problem.
This post was edited on 5/11/17 at 4:30 pm
Page 1 of 1
Back to top
Follow TigerDroppings for LSU Football News