Originally Posted by
JayhawkCO
I guess I'm just interested why everyone is so concerned with the evaporation. You know you can just add more water, right? I understand the water won't be the same temperature, but the nice thing about sous vide cooking is that it's very
imprecise with regard to time. The items that are more time sensitive -- eggs, etc., don't have evaporation issues. If you're cooking a roast and end up dropping the temp of the water bath by 6 degrees by adding more water that hasn't been heated, it will affect the final outcome about 0.0000001%. Cook it for 12 seconds longer and you're good.
For the record, for large items I just cook in a large Rubbermaid tub with no top on and add more water as necessary.
Chris
Most of my beef is tougher roasts, so they get a very long cook time to make the meat tender. This weekend, I did 33-37 hour cook times. I hate to have to check on stuff constantantly, so this $10 lid saves a lot of grief, plus uses less electricity, too.