SV Vessels

[illini40]

In theory, any tote should be fine because the food never contacts the water. But to be safe, make sure it is heat and food safe.

Thank you. Is there a good way to confirm that a tote is heat and food safe? Should the tote have any specific designation or rating or material?

I’m looking at the description and details of totes on the Menards website, and I don’t see anything one way or another that would tell me yes or no.

 

[chopsaw]

any specific designation or rating or material?

Look for a stamp usually on the bottom of plastic containers It will be a number surround by a triangle .
Numbers 1 through 7 mean it's food safe . As far as heat goes , I'm not sure . I never had a concern myself . That doesn't mean you shouldn't , but any number between 1 and 7 in a triangle is food safe .

Mine say HPDE with a code 2 .

 

[Winterrider]

Menards $8 20 pint sterilite with gasketed lid. Glass gems from the dolllar tree vac sealed ontop of roast for a weight blanket.
View attachment 519840
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I'm in dr k camp, same unit.

 

[illini40]

Thanks everyone.

Here is an update for my plan. Please let me know if you see any concerns or issues.

9 ribeyes sealed up. Two per bag, except one bag has three of the smaller ones.

Have an old 52qt Igloo cooler. Put a baking rack in the bottom and then a rib rack to help stand the bags up.

I figure I’ll need to add hot water when getting started so it doesn’t take forever for the SV to come up to temp.

My plan is 134* for about 2.5 hours and then sear on the grill.

 

[chopsaw]

That looks like a pro set up I saw at Texas roadhouse .
I boil a pot of water on the stove . Use hot water to fill . When it gets half way I add the boiled water .
I have the 800 and 900 watt Anova . Either one will bring the water to temp pretty quick .
Gonna be great ! Enjoy your day .

 

[Brokenhandle]

Thanks everyone.

Here is an update for my plan. Please let me know if you see any concerns or issues.

9 ribeyes sealed up. Two per bag, except one bag has three of the smaller ones.

View attachment 519895

Have an old 52qt Igloo cooler. Put a baking rack in the bottom and then a rib rack to help stand the bags up.

View attachment 519894
View attachment 519893

View attachment 519892

I figure I’ll need to add hot water when getting started so it doesn’t take forever for the SV to come up to temp.

My plan is 134* for about 2.5 hours and then sear on the grill.

Should work. What doneness are you shooting for?
When I do the same I also use hot water, my hot water is just shy of 125 degrees coming out the tap so just start early or do like chop and boil some water also

Ryan

 

[chopsaw]

my hot water is just shy of 125 degrees coming out the tap

Mine to . Maybe a bit higher . People come over here and wash their hands at the kitchen sink . Always love the scream . Lol .

 

[illini40]

That looks like a pro set up I saw at Texas roadhouse .
I boil a pot of water on the stove . Use hot water to fill . When it gets half way I add the boiled water .
I have the 800 and 900 watt Anova . Either one will bring the water to temp pretty quick .
Gonna be great ! Enjoy your day .

Thank you!

Should work. What doneness are you shooting for?
When I do the same I also use hot water, my hot water is just shy of 125 degrees coming out the tap so just start early or do like chop and boil some water also

Ryan

Thank you. Shooting for closer to medium, rather than a medium rare, due to the folks joining for dinner.

My plan is to run the SV at 134* and then sear on the Weber gas grill with Grill Grates.

 

[Brokenhandle]

Thank you!



Thank you. Shooting for closer to medium, rather than a medium rare, due to the folks joining for dinner.

My plan is to run the SV at 134* and then sear on the Weber gas grill with Grill Grates.

I would think you will hit that about perfect!

Ryan

 

[Bearcarver]

Should work. What doneness are you shooting for?
When I do the same I also use hot water, my hot water is just shy of 125 degrees coming out the tap so just start early or do like chop and boil some water also

Ryan

Yup---Mine's 125° now too!
I had to turn it up to fill our Bath Tub hot enough.
Works Great for Sous Vide too.

Bear

 

[illini40]

Merry Christmas, everyone.

Thanks again for all of the help. Steaks turned out great last night!

I used the larger Igloo cooler, with a baking rack on the bottom, with a rib rack holding the vac seal bags, with a larger jerky rack on top of them to ensure they stayed down (probably wasn’t even necessary). I put Saran Wrap over the top and covered what I could with the lid. Just out of precaution of the cooler drain plug failing or something crazy, I put the entire cooler in a large storage tote. Threw a blanket on top and was off and cooking.

Ribeyes ran at 134* for about three hours and then seared on the gas grill.

They turned out great and everyone seemed to really love them. Unfortunately no finished product pictures as they were plated up right off the grill.