Posted 5/28/2019 16:51 (#7526923 - in reply to #7526047) Subject: RE: Sous Vide
South Central MN
I just use my kitchen kettles as a vessel for the water and have good luck. A beef roast is in there for approximately 24 hours so then I may cover with aluminum foil. I have also seen where you can toss a bunch of ping pong balls on top of the water to keep it from evaporating. When I did the ribs, I borrowed a rectangular cover cooler from a friend. She had a hole cut in the top for the sous vide precision cooker.