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OK you sous vide nerds, educate us
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<blockquote data-quote="Smoke NW" data-source="post: 2811431" data-attributes="member: 118011"><p>I also have the clamp on immersion heater, works just fine. As far as vacuum bags I use the standard 4 mil bags that I use in my chamber sealer. To control evaporation I cover the top of the pot around the heater with foil. I've ran cooks as long as 5 hours without issue. I think the clamp on style heaters are a really inexpensive way to dip your toes in to this style of cooking to see if it's something you'll like.</p></blockquote><p></p>
[QUOTE="Smoke NW, post: 2811431, member: 118011"] I also have the clamp on immersion heater, works just fine. As far as vacuum bags I use the standard 4 mil bags that I use in my chamber sealer. To control evaporation I cover the top of the pot around the heater with foil. I've ran cooks as long as 5 hours without issue. I think the clamp on style heaters are a really inexpensive way to dip your toes in to this style of cooking to see if it's something you'll like. [/QUOTE]
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