Reddit Reddit reviews Rubbermaid Commercial Products Plastic Space Saving Square Food Storage Container For Kitchen/Sous Vide/Food Prep, 12 Quart, Clear (FG631200CLR)

We found 51 Reddit comments about Rubbermaid Commercial Products Plastic Space Saving Square Food Storage Container For Kitchen/Sous Vide/Food Prep, 12 Quart, Clear (FG631200CLR). Here are the top ones, ranked by their Reddit score.

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Rubbermaid Commercial Products Plastic Space Saving Square Food Storage Container For Kitchen/Sous Vide/Food Prep, 12 Quart, Clear (FG631200CLR)
Quality engineering – Its commercial grade, break-resistant, polycarbonate material allows for greater durability, product visibility, and a smooth surface, allowing for easy cleaning. Note: There is no lid for the productDesigned for saving space – Square containers store up to 25% more on a shelf than round containers, providing compact storage for your busy kitchen.Temperature range - Made of FDA compliant materials, this food storage container is dishwasher safe and able to withstand temperatures from -40 to 212 degrees Fahrenheit.Ideal for sous vide - The high heat threshold and strong innovative design has made this the #1 sous vide immersion cooking container onPerfect size for - Onions, broccoli, sweet potatoes, avocados, apples, orangesLids available - Lid not included. Compatible with lids: fg652300wht, 1980307, 1980308, 1980309, 1980310, and 1980311Many use container - While perfect for storing any food, these containers are also great for brining or marinating meats, as well as dry storage of cereals, rice, pasta, or trail mixes.Food measurments - This container features black quart and liter measurement gradations on both sides, allowing for easy portion control.National sanitation foundation approved - NSF 3-A meat and poultry equipment and NSF 2-certifiedLid not available for Fg631200Clr.
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51 Reddit comments about Rubbermaid Commercial Products Plastic Space Saving Square Food Storage Container For Kitchen/Sous Vide/Food Prep, 12 Quart, Clear (FG631200CLR):

u/az116 · 28 pointsr/sousvide

Doing like that it in a cooler might save you .25 cents in energy costs for a 24 hour cook while looking terrible and not allowing you to see what's going on. It's not really keeping things much more consistent.

This:

Rubbermaid Commercial Products Plastic Space Saving Square Food Storage Container for Kitchen/Sous Vide/Food Prep, 12 Quart


And this:

Collapsible Hinged Sous Vide Container Lid

And you have pretty much a perfect setup in my opinion for only $25. If you really are concerned about it not being insulated, you could use towels or get a sleeve for ~$20. But then you can't see in it again. And you would need to use it for almost 2000 hours to recoup your energy costs.

u/MarrusAstarte · 26 pointsr/sousvide

> a better way to do it—short of cutting a device-shaped-hole in the lid—is to use Ping-Pong balls.

Cutting a device-shaped-hole in a lid is actually quite easy for some kinds of lids.

Ping pong balls are cheap but so are these lids and the containers that go with them.

u/unibrow4o9 · 13 pointsr/sousvide

I bought this container with this lid, really glad I did. Perfect size, fits the Anova perfectly, and keeps the water/heat in.

u/donduck2 · 9 pointsr/ketorecipes

I use the IP (Instant Pot) brand, I have an older version of this one:
https://smile.amazon.com/Instant-Pot-SSV800-Accu-Circulator/dp/B07898VZN9/

Works well and I've never had any problems using it. Depending on if you are making for yourself or multiple people will depend on how big of a pot or tub you will need. I actually have an old cooler that has a plastic insert that I've used when I am making more than a couple steaks at a time.

You can get pretty decent size tubs for not too much:
https://smile.amazon.com/Rubbermaid-Commercial-Container-12-Quart-FG631200CLR/dp/B000R8JOUC

Wider is definitely better than taller when it comes to the tub you use depending on what you are cooking. Sous vide is also great for cooking egg bites and lots of other tasty things. I use a vacuum sealer but you can also just submerse a zip lock into water pushing all the air out and then seal it, that works fine too but won't help infuse any marinade or seasonings into the meat as much.

u/freelancer799 · 8 pointsr/slowcooking
u/Metasheep · 8 pointsr/sousvide

This is the setup that I use:

u/helixflush · 7 pointsr/sousvide

or you could have got this lid and this container instead of hacking yours together which already has the hole cut for specific devices

u/robotneedsbeer · 6 pointsr/AskCulinary

I'd suggest getting a ~12qt/L plastic container too (cambro or rubbermaid ) with a lid. Cut a hole in the lid to size for the unit, the cover reduces evaporation (and reduces energy use somewhat). The 12L size is perfect for doing many things up to small roasts or a pork belly or a chicken.

It's nice if the container is foodsafe, but it's not the end of the world if not. You're cooking in bags anyway. Transparent is really nice though, it allows you to see what's in the unit easily.

u/miketo3 · 5 pointsr/sousvide

I use these 2 together.

Container

Lid

u/jak80 · 5 pointsr/steak

Nice. You are going to love it. If you are only ever doing 1 or 2 steaks a bigger pot should work out fine for your sous vide. I needed to cook up to 6 steaks at once and opted for a [cambro-like container] (http://www.amazon.com/Rubbermaid-Commercial-FG631200CLR-Space-Saving-Container/dp/B000R8JOUC?ie=UTF8&psc=1&redirect=true&ref_=oh_aui_detailpage_o03_s00) and [lid] (http://www.amazon.com/Rubbermaid-Commercial-FG652300WHT-Lid-SSC/dp/B000VAUFD6?ie=UTF8&psc=1&redirect=true&ref_=oh_aui_detailpage_o03_s00)

That helps whenever I want/need to use my Anova. Some people use a cooler and I understand that line of thinking, especially if you are using it for long periods of time as it is more energy efficient. I just could not find a cooler that I would have been able to attach the Anova to so I went the route that I did.

u/anuhn · 4 pointsr/steak

Yep, with this container

and this divider

u/vegasflavordave · 4 pointsr/sousvide

I use this as container:

www.amazon.com/gp/aw/d/B000R8JOUC/ref=ya_aw_oh_bia_dp?ie=UTF8&psc=1

And this as lid:

www.amazon.com/gp/aw/d/B071L6PRY8/ref=ya_aw_oh_bia_dp?ie=UTF8&psc=1

They work fine for me, and the price is good. I guess the lid could be a little thicker if I had to pick something but really I'm satisfied with my setup.

I lock the zipper part of my bag under the edge of the lid so I don't have to fish it out of the water.

u/aimless_ly · 4 pointsr/sousvide

Here is the BPA-free version if you plan to also use it in food-contact applications, https://www.amazon.com/gp/aw/d/B000R8JOUC/ref=psdcmw_13880481_t1_B0001MRUKA?th=1&psc=1. The traditional Cambro's still use a BPA polycarbonate, while Rubbermaid Commercial's version is their proprietary​ BPA-free CarbX plastic. I've​ switched to exclusively use the Rubbermaid over the Cambro's, and they are just as solid as product and actually hold up a little better.

u/EFenn1 · 4 pointsr/sousvide

Rubbermaid Commercial Space Saving Food Storage Container, 12 Quart, FG631200 https://www.amazon.com/dp/B000R8JOUC/ref=cm_sw_r_cp_api_e1XWzbAGQ9N55

EVERIE Collapsible Hinged Sous Vide Container Lid for Anova Culinary Precision Cookers, Fits 12,18,22 Quart Rubbermaid Container (Corner Mount) https://www.amazon.com/dp/B071L6PRY8/ref=cm_sw_r_cp_api_v2XWzb44FWEGD

u/aahrg · 4 pointsr/sousvide

It's rated for 15-19 quarts, but you can stretch it a bit by using a better container. I think your 40 quart is probably a bit too big, especially since it's cheap and won't have super good thermal insulation.

I'm not sure how well your brick idea will work. I think you'd probably have to deal with huge preheating times as the anova slowly brings the bricks up to temp. You should probably be fine once it's up to temp though.

Coleman makes a 25 quart "party stacker" cooler that lots of people tend to like. The lid is fully removable so you can make the same modifications as you had planned with your big cooler.

There's also some smaller rubbermaid plastic tubs that people like to use. You can cover it with plastic wrap to stop evaporation if you want.

u/wwb_99 · 3 pointsr/AskCulinary

I use a 12 quarter like https://www.amazon.com/Rubbermaid-Commercial-Container-12-Quart-FG631200CLR/dp/B000R8JOUC/ w/ a lid that fits around my Annova.

u/fourme · 3 pointsr/sousvide

Another user here of the 3 gallon/ (12 quart) rubbermaid container and lid. I cut a very small hole in the lid for my anova to fit into and it hardly loses any water even on >24 hr cooks. Plus the lid is flexible enough to just lift one or two corners and position bags. you can also use it to keep a zip top bag in place instead of clips or vacuum bags.

http://smile.amazon.com/gp/product/B000R8JOUC?psc=1&redirect=true&ref_=oh_aui_detailpage_o03_s00

http://smile.amazon.com/gp/product/B000VAUFD6?psc=1&redirect=true&ref_=oh_aui_detailpage_o03_s00


I also use this ikea pot lid organizer to help separate bags or weigh down food that just keeps wanting to float. It is pretty nice because you can turn it around and remove pegs to customize the shape for what you are cooking.

http://smile.amazon.com/gp/product/B00TJTWR04?psc=1&redirect=true&ref_=oh_aui_detailpage_o05_s00

Something else that is nice to use is a pair of tongs with silicone tips so that they don't rip your bags but still grip your food for removal or changing the placement of food, because you don't want to stick your hands in hot water!

http://smile.amazon.com/Vivree-Kitchen-Tongs-Set-Stainless/dp/B00XGXGP3Y/ref=pd_sim_79_3?ie=UTF8&dpID=41nuul3KFhL&dpSrc=sims&preST=_AC_UL160_SR160%2C160_&refRID=0TK46SWSYA8WEN7S6YPR

u/RacingBillTaft · 3 pointsr/washingtondc

If you are really into it I would recommend making your own. Get a cheap food storage container like this and some nut milk bags and you can make concentrate with whatever beans you like most.

It's way less expensive too.

u/vomitCow · 3 pointsr/sousvide

I know a lot of people go for Cambro containers, but I've had no problem with this Rubbermaid container.

I don't use a rack, but someone posted a few days ago using this from Ikea.

u/MoogleMan3 · 2 pointsr/sousvide

Yes, the nano can handle that. Get the rubbermaid 12 qt container.

Don't suck air out with a straw. It's unsanitary and disgusting. Use the water displacement method. And make sure your bags are freezer bags.

​

I love my nano. I've been using it 3-4 times a week since I got it last summer. Best steaks and chicken breasts I ever had.

u/BostonBestEats · 2 pointsr/sousvide

A 12QT Rubbermaid is one of the more popular "not too big, not to small" choices. You can also buy fitted lids with holes to fit an Anova or Joule circulator, which are useful to prevent evaporation on long cooks (or just use Saran wrap).

https://www.amazon.com/gp/product/B000R8JOUC/ref=ppx_yo_dt_b_asin_title_o02_s00?ie=UTF8&psc=1

Don't forget to get a trivet to protect your granite countertop from cracking!

u/wizkid32 · 2 pointsr/sousvide

I have a Rubbermaid Commercial 4.75 gallon food tote (actually several that I bought lightly used on Amazon). It works well for large cooks, and since I have a pretty big family, I tend to do a lot of big cooks. I also have the smaller 12 qt container (a word of caution - get the clear one, not white). It also works well, and fits the Anova perfectly.

https://www.amazon.com/gp/product/B000VARWQ4/ref=oh_aui_detailpage_o09_s00?ie=UTF8&psc=1

https://www.amazon.com/gp/product/B000R8JOUC/ref=oh_aui_detailpage_o02_s00?ie=UTF8&th=1

u/Stephanie_3D · 2 pointsr/sousvide

I have the joule, it's easy to use and small. Rated the best by America's test kitchen.
You can save $50 by opting for the non stainless steel version. The internals are exactly the same, just cosmetic on the caps.

I personally opted for the Rubbermaid Commercial containers
https://www.amazon.com/Rubbermaid-Commercial-Container-12-Quart-FG631200CLR/dp/B000R8JOUC/ref=mp_s_a_1_3 the 18qt is perfect for most cooks. For long cooks you might want some insulation, like a wrap or something. A 12qt is likely too small for a turkey. My 18qt can barely fit a small one.

I don't use a rack very often. It can be good if you cook a lot at once.

Don't forget a searing method! I have an iwatani torch, https://www.amazon.com/Iwatani-Culinary-Butane-pastries-camping/dp/B01HVZR3DI/ref=mp_s_a_1_3
A good cast iron skillet, and a homemade yakitori grill (most just use a starter chimney).

The basic foodsaver is good enough, though some don't have enough sealing power for wet foods. Some models have a wet/dry setting. All else fails you can get an impulse sealer. I use mine to double the seals on Ziploc bags, which their quality has been questionable and leak sometimes.
So long as the sealer has an accessory port, you can get a handheld attachment later. I actually don't recommend the fancy models with auto seal or bag detect, they tend to have more issues and less control over the process.

If you're looking to do a whole turkey, you'll need to get a big bag, or a vacuum sealer with at least 15in width. Cheaper just to get a big bag.

u/gregg1e · 2 pointsr/sousvide

There are infinite options for setup so I'll simply provide what I use:

I have a cambro food container I cook in. Rubbermaid works well but I needed something bigger. I use an IKEA lid organizer to hold my bags in place (this didn't fit in the rubbermaid). I only put foil or lids on the top for extremely long cooks (18-24 hours), you won't lose much water in a basic dinner cook. I have a rubber mat on my counter for hotter cooks to protect it. I also use a vacuum sealer for my food and found that placing a pyrex dish in the water helps keep them from floating. Here are some links to what I have purchased

https://www.amazon.com/Cambro-12189CW135-Polycarbonate-Storage-Camwear/dp/B002NQB63E/ref=sr_1_8?ie=UTF8&qid=1492527700&sr=8-8&keywords=cambro+food

https://www.amazon.com/Ikea-VARIERA-701-548-00-Organizer-Stainless/dp/B00TJTWR04/ref=pd_bxgy_79_img_2?_encoding=UTF8&pd_rd_i=B00TJTWR04&pd_rd_r=F9YJ15R2DKR95RQBYK3R&pd_rd_w=TH4K1&pd_rd_wg=oNXkw&psc=1&refRID=F9YJ15R2DKR95RQBYK3R

https://www.amazon.com/Countertops-Antibacterial-Dishwasher-Grey-XL/dp/B01MYV1O16/ref=sr_1_1?ie=UTF8&qid=1492527763&sr=8-1&keywords=rubber+mat+counter

https://www.amazon.com/dp/B000R8JOUC/ref=twister_B01FXRJ34I?_encoding=UTF8&psc=1

u/dyzlexiK · 2 pointsr/sousvide

12qt is deep enough? These things are way more expensive in Canada, so im afraid to buy the wrong one since its an investment.

Like literally double the price: https://www.amazon.ca/Rubbermaid-Commercial-Space-Saving-Container-FG631200CLR/dp/B000R8JOUC/ref=sr_1_1?ie=UTF8&qid=1496358137&sr=8-1&keywords=rubbermaid+12qt

u/Rage321 · 2 pointsr/sousvide

I'm not sure what you have already, but I'll link what I've enjoyed using:

THIS or THIS or THIS or THIS or THIS or Vacuum Sealer and bags from Costco or I prep the food on this and use this to put it in the bag without touching the bag...much

u/nyomnyom · 2 pointsr/sousvide

wow it looked so cheap.... but then i check on amazon canada T.T

the container is $33
lid is a nutty 50$
and the anova is 160+35 shipping
so it's a total of $278 :(

u/CaptainTime · 1 pointr/sousvide

My first attempt at sous vide was on the stove top with a digital thermometer but I couldn't control the temperature prercisely enough.

So I purchased an Anova Precision Cooker and that worked excellent. Started with pots but found them not large enough so I purchased this Rubbermaid 12 quart commercial container:
https://www.amazon.ca/gp/product/B000R8JOUC/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1

This combo is working excellently for me. I use it about 2-3 times a week.

u/SchlongGarage · 1 pointr/sousvide

You should worry about the plastic first and foremost, and secondly that's pretty small.

I have this. Sometimes depending what I am cooking that isn't big enough.

http://www.amazon.com/gp/product/B000R8JOUC?psc=1&redirect=true&ref_=oh_aui_search_detailpage

u/edstewbob · 1 pointr/sousvide

For my Anova PC I use the Rubbermaid 3 gallon space saver: http://www.amazon.com/gp/product/B000R8JOUC?psc=1&redirect=true&ref_=oh_aui_detailpage_o07_s00 and the lid which is soft enough to cut with a knife: http://www.amazon.com/gp/product/B000VAUFD6?psc=1&redirect=true&ref_=oh_aui_detailpage_o07_s00 I may eventually get a larger unit but for now this is what I have. I also ordered the Sousvide Supreme rack but have not received it yet.

u/MasterCookSwag · 1 pointr/Cooking

C/p from another comment:

I use a joule and am quite happy. It's compact and has a bigger heating element than most of the competition. The one drawback is it's app controlled only which can be wonky but I don't mind.

I use a Rubbermaid bin I got on Amazon with a lid cut for the joule and it works perfectly. The whole setup was probably less than $250 too.


here is a chuck roast I did at 135 for 24 hours. It was positively the best chuck roast I've personally made. Simple recipe too: salt, pepper, thyme, and rosemary and that's it.


E: here is the lid and here is the container. They also have different sizes if you want larger or smaller. I'll sometimes use a pot if I'm making something quick like eggs but for longer cooks this works pretty well. Plus I can just drop it in the sink which helps my paranoia about leaving it on all day/night.

u/YellowSea11 · 1 pointr/Sous_Vide

I got this: https://www.amazon.com/gp/product/B000R8JOUC/ref=oh_aui_detailpage_o04_s00?ie=UTF8&psc=1
It's got a hole where I can put the sous vide and it's got measurements. And someone said they went up to 210 degrees .. for 24 hours .. so that seems good to me.

u/newhopehunter · 1 pointr/sousvide

https://www.amazon.com/gp/product/B000R8JOUC/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

​

12 quart is generally fine but they offer larger sizes if you prefer.

u/arth33 · 1 pointr/sousvide

I think I have that exact same one and it's great. The best part is that it has little feet on the bottom to protect the counter from the heat (something the ever popular rubbermaid countainer is missing). If you're thinking about getting the lid too (I'd recommend it), be warned that it's not as easy to cut without tools (I have a bandsaw so I used that, but a cheap handheld coping saw would work too).

Overall, works great.

u/IwishIknewmorenow · 1 pointr/sousvide

Simple Rubbermaid. Looking for ideas to not have to use chip clips.

u/_sandwiches · 1 pointr/personalfinance

Shouldn't really matter since only the water will touch it, but grab one of these. They're used in commercial kitchens all the time. I have a 12qt, I think, and can comfortably fit 2-3 ziploc gallon bags, each with 2 chicken breasts or steaks.

Grab a lid if you're doing long cooks, helps with evaporation. Cling wrap or ping-pong balls also works.

u/kaidomac · 1 pointr/soylent

>How strongly do you recommend needing a sous vide setup to start? Can I make it work with just the Instant Pot or do you strongly recommend the sous vide?

So keep in mind that I started using the Instant Pot about 5 years ago (I have 4 of them now...3 I use on a regular basis, plus a jumbo 14-quart model for big cooks) & started doing Sous Vide about 3 years ago, so I've had a long time to save up & learn how to use the various tools that I use today for meal-prep, so don't feel rushed into anything!!

The first thing to discuss is a Mellow vs. an Anova. The Mellow has 2 primary benefits:

  1. Has a chiller
  2. Looks like an appliance (typical SV stick setups with tubs look more like science experiments, lol)

    The Mellow has 2 primary negatives:

  3. It's fairly expensive
  4. It has a limited space in which to cook

    Unless you specifically want a model with a chiller in it to suit your lifestyle, I typically recommend going with an Anova. This is the typical Anova setup I recommend:

  • Anova Nano ($100)
  • 12-quart tub ($20)
  • Top lid ($12)
  • Magnets ($20)

    This is roughly half the price of a Mellow, but has a much larger capacity for bigger items such as pork shoulders & babyback ribs, as well as a larger capacity for more food, so if you need to cook more than two or three steaks at a time, you've got a LOT more room!

    Second, let's talk about lifestyle integration. The Mellow is convenient because it can hold food in chilled water all day & then be scheduled to cook. So I can pre-chill the water, drop in a steak before I leave for work, and have it be ready to sear when I get home. As I typically meal-prep my breakfast & lunch (either muggle food or complete foods) because I work away from home, I prefer to have family dinner at the table, so I can walk in the door, throw some veggies or rice in the Instant Pot, throw my no-knead bread or rolls in the oven, and then sear my sous-vide protein.

    However, that is not the only approach! First, if you're not in a rush to eat when you get home, then you can get away with a stick sous-vide machine. I like to have dinner at 5pm, which is pretty early, so having thing ready to go is a really big benefit for me. Second, if you're willing to plan things out a little, you can actually pre-cook your food sous-vide & then sear it later to both reheat it & to give it a crust. I've been working with this book for some ideas:

    https://www.amazon.com/Sous-Vide-Harness-Schedule-Cooking-dp-1466381280/dp/1466381280/

    Basically, for most proteins other than shrimp, you can cook the food sous-vide, then shock it in an ice bath (this quickly gets it out of the 40-140F "danger zone" for bacteria to grow), then stick it in the fridge. Most foods are safe for like 48 hours (time varies, I've done chicken up to 5 days in advance) in the fridge that way, so if you know you want chicken for dinner tomorrow, then you can grab some breasts from the freezer after work today, cook them for a couple hours, shock them, and stick them in the fridge for a quick meal tomorrow!

    I use both my Mellow & my Anova throughout the week. Like, if I'm having people over, I can cook up a dozen burgers in my Anova tub, shock them, and then all I have to do is throw them on the grill the next day & I have perfectly-cooked burgers in just minutes. Side note, I went to Five Guys the other day: one single-patty burger, one double-patty burger, one soda, one milkshake, and one large Cajun fry was $31. For comparison, 80/20 ground beef is $5 a pound at the grocery store...I could have bought 6 pounds of meat instead & made 12 (much more amazing) giant 8oz sous-vide burgers for the same price. SV burger reminder:

    http://i.imgur.com/fZsnPTm.jpg

    Anyway...lol. I make a wide variety of stuff as part of both my meal-prep approach & for my rotating family dinners, but most often, I use a combination of the sous-vide (mainly for protein, although it's good for so many other things like egg bites, dulce de leche, yogurt, tempering chocolate, etc.) & the Instant Pot for making perfect dinners on a regular basis. So if you an swing the cost of an Anova setup, it's a really nice way to go, and for most people, the cost-savings are easily realized within the first year, if not the first few months.

    >How do you sear a steak or burger? I know this is probably really basic, but cooking really isn’t my thing. Lol

    I literally didn't know how to boil water when I first started (I kid you not), so no worries! If you're not into cooking & don't plan on making it a hobby & view it as a necessary chore, then appliance-based cooking with freezer-storage is definitely an awesome way to go!

    So there are basically 3 ways to sear:

  1. Searzall torch
  2. Cast-iron pan
  3. Gas grill

    I have a tiny, unventilated kitchen, which smokes out easily. The problem with searing is the smoke. If you have a ventilated kitchen, then great! If not, you'll have to get more creative. The Searzall torch is a decent option for searing one or two items indoors; the downside is that it's an expensive setup ($43 for the torch plus $75 for the head attachment, and then just pick up a green one-pound propane canister from Home Depot or wherever). It doesn't crust up as nicely as like a 600F cast-iron pan, but it also doesn't generate nearly as much smoke. Plus it's super fun to use (firepower!), can be used safely indoors, and is useful for a variety of other things. I use it for melting cheese all the time! (cast-iron skillet + Searzall = best, most gooiest grilled cheeses ever!)

    I have a high-wattage induction cooktop (basically a portable burner) that I use outdoors when the weather is nice. It heats up super quick (1800w Nuwave model that goes up to 575F). I use a 12" cast-iron skillet with it for searing stuff like burgers, steaks, porkchops, etc. Smokes a lot, but it's convenient that I can plug it in outside because it can smoke out like crazy. A grill can serve the same function, whether it's charcoal or gas (gas can be preheated fairly quickly, so that's a convenient "weekday" option).

    For most sous-vide'd meats, searing is an essential part of the process. I've tried just eating sous-vide burgers without searing & they're terrible, it's like eating mush. With a crust, however? Awesome! So you definitely want a good searing setup, which will depend on how many people you cook for (a Searzall may fit the bill if it's just two people & you don't mind spending 2-3 minutes per side to sear), if your kitchen has ventilation, if you have a gas grill available, if you have a plug available outside (or if you have an outside deck or patio available at all), etc.

    Side note, don't get discouraged by the wall of text above...the process is pretty simple. My setup is:

  4. All meats are vac-sealed & frozen (flash-frozen on a Silpat-lined baking sheet first, to preserve the shape)
  5. I drop the meat in the sous-vide & cook it
  6. I sear it & then eat it

    Comes out perfect every time, once you nail down the formula for what you like!
u/jacbt99 · 1 pointr/smoking

I use a large one of these, leaves a few inches uncovered but I just rotate it: Rubbermaid Commercial Carb-X Space Saving Square Food Storage Container, 12-Quart, Clear (FG631200CLR) https://www.amazon.com/dp/B000R8JOUC/ref=cm_sw_r_cp_apa_UGT9BbBFQYEDB


u/livingstonm · 1 pointr/sousvide

Nomiku Wifi Circulator (am I the only one?!?)

Rubbermaid 12 Q Container

Foodsaver 2000-something Vacuum Sealer

Sous Vide Water Balls

​

u/random-information · 1 pointr/sousvide

Two different bins in the pic. 8(back) and 12(front) quarts. You can tell the diameter of the hole is different because the Anova is further into the bin. Waterflow is not restricted. Use the clamp to score/trace the hole. It is soft enough to cut with a sharp paring knife. A file to smooth out the edges would be helpful. Depending on how exact your hole is, it can be suspended via the holes friction.

https://www.amazon.ca/Rubbermaid-Commercial-Space-Saving-Container-FG631200CLR/dp/B000R8JOUC/ref=sr_1_1?s=industrial&ie=UTF8&qid=1487116925&sr=1-1

u/Infinite_Health · 1 pointr/AskCulinary

It looks like the second hyperlink didn’t load:

https://www.amazon.com/dp/B000R8JOUC/ref=cm_sw_r_cp_api_tYxRBbTW957Q7

You can also just search these items on amazon:

EVERIE Collapsible Hinge Sous Vide Container Lid Compatible with ChefSteps Joule Cookers and 12,18,22 Quart Rubbermaid Container (Side Mount)

Rubbermaid Commercial Carb-X Space Saving Square Food Storage Container, 12-Quart, Clear (FG631200CLR)

u/FatFingerHelperBot · 1 pointr/sousvide

It seems that your comment contains 1 or more links that are hard to tap for mobile users.
I will extend those so they're easier for our sausage fingers to click!


Here is link number 1 - Previous text "$33"



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u/nikkithebee · 1 pointr/sousvide

I got a 12qt Rubbermaid and a fitted lid for just under $30! (19.99 + 9.99, free prime shipping)

Edit: I wasn't sure about 12 vs 18 and I opted for smaller and couldn't be happier. I can cook tons of stuff in it without worry.

u/NWSAlpine · 1 pointr/sousvide

I like the 12 qt size. Perfect for daily use. I have the rubbermaid version http://www.amazon.com/dp/B000R8JOUC/ref=biss_dp_t_asn