plastic wrap

Annette_Kam_303258

I'm cooking some kalbi in a pretty large stockpot, and covered the top the best I could with some silicone lids. I've still seen quite a bit of evaporation even after 6 hr. I've read here that you can just use plastic wrap (assuming you mean saran wrap?). Will there be any problem with the saran wrap melting if touching the edging of the hot stock pot and if that works, is there is any water temp that would be too high to do this?
Also, if I needed to add in more water, and add it to the existing water, will it heat up fast enough so that the timing of sous viding remains the same? Or do I need to cook it longer?

Thanks!

pd3ski_278514

I've used packaging bubble wrap, some water vapor does make it in to the bubbles at higher temps but it remains floating and it drapes right up on to your bags so there's minimal exposure. They eventually dry out though and I've got many uses out them. As for plastic wrap that stuff can take some pretty high temps! If you need to add more water without dropping the temp just pre heat it on the stove!

Hope that helps you.