Go to the Article: Cooking Sous Vide
Covering or wrapping your water bath also helps your water get to temp faster, specially when trying to hit higher temps for veggies. Just don't do this...smh.
I second that, don't do as shown in the above photo.
whisky tango foxtrot. why would you cover the circulator itself? o.O
I use bubble wrap to prevent evaporative cooling; note the cutout for the circulator. It floats (bubble side up) on the surface of the water, so there's minimal evaporation whatsoever, as opposed to the plastic wrap cover that merely contains it. The ping pong balls float more than halfway above the water level (i.e., their equator is above the water), leaving a smaller area actually covering the water surface. This photo is from the winter and my Cambro was under a drafty window, so I also wrapped it in two layers of mylar blanket to provide extra insulation for long cooking. Once the circulator got up to temperature, it stayed rock solid.
How are people approaching cooking after work? I get home around 1830, 1900. Turning on the sous vide means it take too long for it to get to temperature by the time I would eat. I leave for work around 0700, so leaving it on all day isn't possible. Is there a way people are cooking for dinner that night? Some tips and tricks would be great.
Boil a kettle & add it & some cold water to your water bath; it gets the temperature to where you want it a lot quicker.
I also use hot tap water to get my water bath up to temperature quickly.
Freeze your proteins beforehand and place in the water bath with Joule when you leave for work - it will slowly thaw and stay cool (below 50 degrees) for most of the day. Then before you leave work (1 hr or so), remotely turn on Joule and the food will be ready to go when you return. That's what I do almost every day, and I've never looked back
