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Required tools for Sous Vide -Q

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    #16
    I have a Joule and a few round Cambro containers that I use for bread making, brining, storage and sous vide. I have a Coleman party stacker that I use on occasion when my 12Q doesn’t hold everything.

    I have a second circulator, a Nomiku. Don’t get a Nomiku.

    I have a FoodSaver, but most things I do in quart, gallon and two gallon zip lock freezer bags. A two gallon freezer bag will hold a fairly large cut of meat, like a brisket point or a pork shoulder. I also have some gusseted food saver bags that I mostly have to hold a whole brisket intact. Prime rib roast also likes a gusset bag over a two gallon.

    I have a silcon lid that covers all of my Cambro containers with a hole for the Joule. It is unnecessary but nice to have.

    The bare necessities are: a device, preferably an immersion circulator because of vessel flexibility, a big enough vessel for whatever you’re going to want to cook, a smoker or grill, and bags or some wrap to package whatever you’re cooking. A sealing device is a nice to have, but unnecessary. Lipavi containers are nice, but Coleman Party Stackers work very nicely for a much lower investment.

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