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Water Evaporation

rhayajordan

Hi everyone, sous vide virgin here - Joule looks taller than my casserole dishes. How do you deal with water evaporation during the cooking process? Does this mean having to top up and supervise during slow cooking?

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How To Joule

Comments

artstype

There are lots of things you can cook sous vide in, but I don't think I would include a casserole dish in them. A LARGE stock pot or ice chest (depending on thickness of its walls) can work. You need room for water to circulate and that food is not crowded.

FrankM_3301

As I do now, with my larger, more bulky polyscience circulator, I plan on simply using plastic wrap to cover my vessel, leaving the top of the Joule sticking out. In my current set up, using a large cambro container, that has worked fine...even on cooks that go on for as long as 3 days...no need to top off.

fisher23

If you are doing a long cook you can use plastic wrap as a cover and around Joule. This will reduce evaporation and help hold in the heat, very little if any supervision is needed. I've done 72 hour cooks and have not had to add any additional water with my circulator, I do have a lid. I did have to laugh when I saw on the Joule information area that it was even sitting in a coffee cup. I am sure it would heat that water quickly, but not much room to cook more than a couple of quail eggs at a time.

AngelArs_240456

Joule Sous Vide = water circulation. You can't do that with the standard casserole dish. It needs to be taller. See this article for a primer about cooking Sous Vide;

https://www.chefsteps.com/activities/cook-sous-vide-tonight-what-you-ll-need

fisher23

Almost anything capable of being able to contain the water at cooking temperature should work as long as the water depth is a minimum of 1.5 inch (38mm), and maximum of 8 inch (203mm). I believe a casserole dish could work. If they advertise it could be used in a coffe cup I can see no reason a casserole dish wouldn't work, not saying it is ideal. You do need room for the water to circulate around the food, so I guess it really depends on the size of the casserole dish and what you are trying to cook.

brian_martin2001

The unit is 11 inches long (tall) so, I guess it would depend on how deep your casserole dish is. As @John_Fisher_218893 indicated, there needs to be a minimum of 1.5 inches of water in the dish. Granted, you'll probably want more in the dish, simply because most food you will be cooking is thicker than 1.5 inches. As for the water evaporating, you might either see about finding a rigid plastic lid and cut it to shape, or use plastic wrap over the top of it. If you're cooking food for an extended period of time you will definately want to figure out a cover for it, but if it's going to be a couple hours, you should be good to go. Good luck!

brian_martin2001

If you go through the article, you'll see that you don't actually need anything other than a beer cooler and hot water. Sous vide has nothing to do with water circulation. Sous vide supreme, which ChefSteps has used in several videos, has no circulation what so ever. Having a circulator is convenient, and tends to make it more efficient, but it unnecessary.

As @John_Fisher_218893 points out, you can effectively use Joule in 1.5 inches of water. I've never seen a cooking dish too shallow to support this, certainly never a casserole dish. You might want to check out the article you posted, as well as the specs of Joule, and check out the depths of some casserole dishes.

tshewman

Funny you mention this, I recall I used a coffee cup just to see when I was there. Other considerations, think poached eggs or perfect yolks (in oil-though not recommended). I have other ideas I'll probably try that I shouldn't.

HammeredChef_DEFINITELY_does_NOT_work_at_22134

you can use a wine glass.........for 21 green peas.....I have an Anova (until the Joule arrives) and have used damn near every size container...keep in mind the MORE water volume the less drop and variation in temp when you start the cook. I just bought 2ea 15 gal plastic containers from IKEA with lids for like $6 each. stack them together for insulation and you can cook a medium size cat or large turkey ..

Gabriele_Di_Cerbo_40805

do you have a recipe for the cat?

AngelArs_240456

The Sous Vide Supreme is NOT a Sous Vide "circulator" like Joule is. Two different animals. Yes, Sous Vide is not about circulation per sa, but the Joule (which is what they're using) is.

brian_martin2001

This is true, however, as the joule can effective operate in an inch and a half of water, why would this eliminate a casserole dish? As for my comment about the circulator, that's going off of your initial comment regarding sous vide requiring a circulator, which it does not, as the article you provided illustrates. Regardless, i fail to see how, with the specs of the joule, the size of a casserole dish, and just the general concept if sous vide, why a casserole dish would be or of the question.

John_Fowler_270709

Table tennis balls are another evaporation/heat retention solution. You can buy a bag of lots (100ish) of "practice balls" on Amazon etc very inexpensively.

brian_martin2001

Yeah! What @John_Fowler_270709 said!

46nypd

Yum, Sous Vide Cat. Calico seems to be the best. Tom cats are to tough. ( see what I did there)

HammeredChef_DEFINITELY_does_NOT_work_at_22134

Actually, Enzo brings me the cats and cooks them himself

....This one is his favorite

http://catrecipes.com/recipes/braisedcat.html

brian_martin2001

I just about spit my beer all over my computer screen! That is too much!

fisher23

I was laughing so hard my wife thought something was wrong. It looks like a good recipe by my dog prefers sous vide, lol.