Since I cook primarily only for myself, I have to reduce a lot of recipes. Which doesn't normally cause an issue, unless it's a sauce and requires the immersion blender. I'd like to use a glass beaker for the blending process itself, then set the beaker in the sous vide bath to keep the sauce warm until serving. This may be a lame question, but would regular laboratory glass beakers be able to withstand the heat from hot sauces and being set in a hot water bath? From what I understand, 135F is the holding temp for sauces. MC recommends holding hollandaise at 131. I found this set on amazon:
10 pc beaker set. Thoughts? Do you guys use anything like this?
