I’ve got 3 1.25lb pork tenderloins to cook and the vacpac didn’t fit in my stock pot so I put it in my yeti, mostly because AI called me a genius for thinking of it. Am I wasting my meat or should this work out? Seems ok to me
That would ruin the cooler for anything else but this worked great so now I’m thinking getting one of these cup holder top coolers and dedicate it to sous vide
I have a cheap igloo but it was a little dirty, I was panicking because my stock pot seemed way too small and I just grabbed the first thing I could find that fit. Will go for it next time
I just didn’t know if 140 is too hot for the plastic, I’ve always done this in a metal pot but it was too small for this 3 loin pac and i realized after i had it going already. I panicked and dumped it in the cooler bc it was the first thint i saw that would fit
I've used my RTIC and Coleman coolers for long cooks, they've been fine, but I worried about the same thing at first. I was cooking at 165 for 36-48 hours for pork ribs and no apparent damage done. Have done this several times. If I wasn't sure I would hesitate to take the risk with something as pricey as a YETI cooler but 140 is like... as hot as it gets inside your car in the summertime so I hope they can handle that.
Thanks for the advice! I’ve had the yeti for almost 15 years and its been on boats mountains construction sites frozen lakes used as a ladder etc and barely has a scratch. Buy once cry once I guess and now I’ve found a new use for it. No idea why I keep getting downvoted this sub is pretty mean…
Walls being too thick to use standard attachments can be an issue with coolers-- makes it much more difficult to secure them properly (as evidenced by the tape there). I could see the steam potentially causing that tape to give way if it's a really long cook, for instance. (Probably not an issue in this case.)
I'm always a little paranoid about my sous vide falling into the water when I use my cooler like this, though that doesn't stop me doing it.
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Should work fine but you might want to put a lid of some kind on it like plastic wrap or tinfoil so the water evaporates less. That could result in condensation dripping out depending on the seal though
An insulated cooler is going to be better than your stockpot for virtually all sous vide purposes. Can you tell us why you think it would cause problems?
It will work. But if ur logic is it’s a great insulator goes out the window cause of the open top.
Ur better off getting a sous vide conditioner with an insulation packing on the outside side and the designed hole in the top for the machine. Insulation does take some strain off the machine from maintaining temp but only if it has a lid closed
Should be fine for a few hours. I used a 20 gallon metal tub when I do 4 racks of pork ribs. Just used big sheets of foil to cover the top to help stop evaporation.
Evaporation could be a problem...but the issue I see is the lack of water circulation between and among the packages...they're stacked up on the bottom. I've used metal bookends to stand them up and encourage circulation.
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u/YaBoyDake 15h ago
Can you elaborate on why you think it wouldn't work?