[conspire] sous vide question.

[Tony Godshall]

On Thu, Oct 26, 2017 at 3:30 AM, Ivan Sergio Borgonovo
<mail at webthatworks.it> wrote:
...
> Re-position the food.
>
> If there is no appreciable temperature gradient you don't need to reposition
> the food, but if there is and you've a recipe that requires 6h cooking,
> repositioning the food won't be that fun.
>
> But you really have to implement it and check. I'm more optimist than what
> it seems.

Yeah.  And insulate the a non-metal container rather than a metal pot
to reduce temperature gradient.  I just got a 12 quart rubbermaid commercial
polycarbonate container for sous vide.  I cover the top and add
thermal blankets
to that.  Saves energy too.  (I'm on PG&E's EV plan now, like 12c/kwh between
11pm and 7am, so I like to have the thermal ramp-up to occur during that time.)