Regular pot or plastic tub

Warren_Yee_291931

On your demonstrate you use mostly a plastic bin to show the method for sous vide. Is it better to use a regular pot to keep the temperature of the water for the settings?

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brian_martin2001

Plastic is a much better temperature than metal is. if you're cooking something for a relatively short period of time, using either one would be fine. if you're cooking something for a long period of time (due to size, toughness, or a combination) plastic is usually a better choice. Plastic will hold the heat better than the metal, plastic containers of larger sizes are usually a bit more available and less expensive, and are more available in larger sizes. I hope you find this useful. Good luck!

fisher23

I agree with @brian_100903 I think most of us use plastic. This is the one I have.

http://www.amazon.com/Cambro-12189CW135-Polycarbonate-Storage-Camwear/dp/B002NQB63E?

jimplante

A plain old cheap styrofoam cooler will work well for most proteins. Look at the temps: Beef, not over about 150, usually 130-135; salmon, between 108 and 118; chicken/turkey, 150-170. That styrofoam will hold the heat. The cooler is cheap enough that you can stick a probe through the side if you want to verify the bath temp. The cover fits snugly, and is pliable enough to adapt to wires being led out over the top. For a short cook, you probably won't even need a circulator or heater if the cooler's big enough. Lots of thermal mass in that water, and styrofoam retains a lot of it.