Thread: Food and Drink New cooking methods ... sous vide
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Old 11-07-2016, 02:22 PM   #699
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Quote:
Originally Posted by Fire Me Boy! View Post
The issue is the lid. I did 48-hour bacon the other day and it was pretty remarkable how quickly my water was evaporating.
Fishtank, large grate, saran wrap and a towel.

I just put that grate on top, throw saran wrap over it for moisture and a towel for heat retention. Works great and I'm inclined to believe the thick glass sides do a better job retaining heat than the lexan does, though I could be way off there.
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