I use a stock pot for SV, and have been running 'open top'. Finally ran into the evaporation problem on long cooks.
I thought about buying a formal SV plastic container (lid has a cutout), or buying SV ping-pong balls, but didn't want more specialized stuff. My wife had heavy-duty, flat, silicon rubber container covers. One was bigger in diameter than the stock pot, and I decided to notch it to fit my SV stick.
The cover sags slightly in the middle (much like me), and has a nice flat seal around the edge. Condensation hits the cover, runs to center of the lid, and drips down -- no problems with puddles of water around the stock pot. When I put the stock pot away, I toss the rubber lid inside.
Just started a 135deg/24hr cook of beef short ribs, sealed up with a home-made Korean BBQ sauce. (Yes, after many zip-lock bags, I decided to buy a vacuum sealer.)
I thought about buying a formal SV plastic container (lid has a cutout), or buying SV ping-pong balls, but didn't want more specialized stuff. My wife had heavy-duty, flat, silicon rubber container covers. One was bigger in diameter than the stock pot, and I decided to notch it to fit my SV stick.
The cover sags slightly in the middle (much like me), and has a nice flat seal around the edge. Condensation hits the cover, runs to center of the lid, and drips down -- no problems with puddles of water around the stock pot. When I put the stock pot away, I toss the rubber lid inside.
Just started a 135deg/24hr cook of beef short ribs, sealed up with a home-made Korean BBQ sauce. (Yes, after many zip-lock bags, I decided to buy a vacuum sealer.)
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