Video on insulating sous vide

(Carol E. ) #1

Disclaimer: I do not have a sous vide.

#2

Not sure this is an insult to sous vide. Process engineers actually use this technique in industry, for large open tanks or similar, to reduce evaporation losses. It’s a known engineered solution.

(Bart) #3

Los Angeles did this in a reservoir, but it was to shade the water to cool it down reducing evaporation.

#4

Psssst…FYI…the other reason the engineers do it is to discourage aquatic birds from landing in it…with potentially stirring up environmental and wildlife protection controversy…it’s a bit of a hush hush secret…

(Guardian of the bacon) #5

My Sous Vide kit came with a bag of mini ping pong balls. They work great.

(Mark Bousquet) #6

How did they taste? :laughing:

(Guardian of the bacon) #7

They don’t tenderize nearly as nice as my grass fed ribeyes do

(Mark Bousquet) #8

I bet they’re pretty… tough. hehe

(matt ) #9

I did 48 hours at 131. Used Saran Wrap. No water loss.

(Stephanie Hanson) #10

I use the ping pong balls. They work well. My toddler tells me they taste icky. She licked one.

(Larry Lustig) #11

Hey, @replay. I’m wondering if perhaps the title shouldn’t read “insulating sous vide”?

#12

Good catch! I thought it really meant insulting…as in an affront to sous vide.

(matt ) #13

I took the liberty of fixing the typo as that’s clearly what OP meant.

(Carol E. ) #14

I didn’t even realize the mixup, lol. Thanks!

(Valerie Hughes) #15

have the sous vide - now I need ping pong balls :smile: Thanks for the tip