Comment on Insulated sous-vide container I made
quandang@lemmy.world 3 weeks agoYes, it’s to prevent heat loss and water loss. I just feel that an insulated container would lose a lot of heat over the hours of cooking.
I have a sudden desire to turn my 21L steel stockpot into an extremely large insulated slow cooker.
Previously thought of using a straw box or similar where you heat it and then stick it in the box and seal it up and just leave it.
Now I just need to find enough people to eat up to 21L of stew or curry.
I did think of insulating my big pot too, but I don’t use it very much. One time I made a big pot of spaghetti sauce for freezing and now I still haven’t finished eating it.
Yeah there is that too, would need a lot of freezer tubs. I also don’t have space for a microwave to reheat them. Some stuff could go in the air fryer, or a saucepan.
My partner really doesn’t like eating stuff that has been frozen though. I think she gets it from her parents, they are really funny about it for some reason. They appear to think “best before” means “toxic after”.
What are you heating in this contraption?
quandang@lemmy.world 3 weeks ago
Sous vide bags containing the food I want to cook
Do you plan on running it outdoors in the winter or something?
Jajcus@sh.itjust.works 3 weeks ago
When cooking for hours it makes big difference if you are using tens of watts of energy or hundreds. And even in summer you would rather not want to heat your room together with the food.