Had to choose between a $400 immersion circulator or just a big cooler and a thermometer for a 72 hour short rib cook.

3 comments

3 Comments

bethcarr9d ago

Kenji Lopez-Alt wrote about using a cooler for sous vide and @simonl86 is right, it's a pain.

simonl862mo ago

My first sous vide setup was a beer cooler and a kettle of hot water I had to top up every hour. The short ribs were great but I lost a whole night's sleep babysitting it. Sometimes the cheap way costs you more in sanity than cash.

-1

nina_sullivan612mo ago

Sounds like you made a bigger deal out of it than it needed to be.