Vogue Polycarbonate 1/2 Gastronorm Container $21.45 @ Nisbets (Normally $27.39)

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Nisbets Australia

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  [Deactivated] on 22/10/2018 - 17:34

  +1

  Matey you need to quote prices including GST

  So it's $21.45 & $32.89 respectively.

  You're better off buying an esky - it'll be much more efficient to run on longer cooks being insulated.

  13lt esky from bunning $16.95 (inc GST) which id $4.50 cheaper and 2lt more capacity

  https://www.bunnings.com.au/sommersault-13l-red-hard-cooler-…

  26lt esky $18.90 (inc GST) which is $14 cheaper.

  https://www.bunnings.com.au/sommersault-26l-red-cooler_p3240…

  • 

    Cheaplikethebird on 22/10/2018 - 18:05

    Ah did not catch that, thanks.

    IMO these aren't that much more expensive than an Esky and are more conveniently shaped for cooks, fit more easily on a benchtop and packed away, and most importantly I can easily monitor what I'm cooking being clear and all.

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    bargainshooter on 23/10/2018 - 00:14

    The problem with the 26lt esky (and most others) is it's deep, not wide. But most sous vides attach at the top and for them to work you need water to reach the min mark on the device. It may work for others but for me it would waste a lot of energy heating up empty water at the bottom.

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      Seedy seed on 23/10/2018 - 00:28

      Your foods in plastic. Stick a brick in the bottom lol

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        bargainshooter on 23/10/2018 - 00:39

        I don't need it when I cook basic foods (and I use silicon bags, not plastic). I make large batches of yoghurt in a 19ltr pot that is approx 30cm in diameter (pot with milk goes into larger water bath container). the 26lt esky isn't big enough. A wider (over 40lt) esky requires much more water, which becomes a problem and expensive to manage (fill, heat, remove). The 26lt esky is great for basic sous vide, just not what I need it for.

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      [Deactivated] on 23/10/2018 - 06:56

      it would waste a lot of energy heating up empty water at the bottom.

      well and truely offset by the energy saved by the insulation reducing thermal heat loss.

      • 

        bargainshooter on 23/10/2018 - 07:34

        Not really, the containers need to be open to stop condensation from the water dropping into the milk. The pot with milk needs to be open to allow a stirring device. I'd be interested if you have set something up that is similar?

        Even if I was able to cover the top, I would still have approx 20lt of extra water to heat up to 80°c, which I would doubt would be cheaper in an esky. There's also the additional size and heft to deal with. I'd love an esky of similar size but I haven't seen anything similar so far.

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          [Deactivated] on 23/10/2018 - 07:46

          @bargainshooter: well for your very very very specific use. use the expensive plastic tub.

          But for everyone else as I said

          You're better off buying an esky

          Yes I use something similar to the 13lt esky with plastic balls. The water barely drops even with a 18hr cook.

          • 

            bargainshooter on 23/10/2018 - 07:52

            @[Deactivated]: Sure. Unless of course they want to view what they are cooking.

            What's the largest esky size you have cooked in?

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            Cheaplikethebird on 23/10/2018 - 11:25

            @[Deactivated]: It sounds like you use your sous-vide primarily for long cooks, that's not everyone's case. For me the vast majority of cooks are between 45mins and 4 hrs long so the ability to easily view what I'm cooking and not have to deal with a bulky esky outweigh the minor energy savings, especially with cost of some of the meat I'm using. I'm often fiddling with my bags during the cook to move air pockets away from the food and to make sure the bags aren't touching too much if I've got a few in there.

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            bargainshooter on 23/10/2018 - 11:59

            @[Deactivated]: Wow 18hrs! That's cool. I'm with @Cheaplikethebird, my cooking is much shorter. When cooking meats I use much smaller containers (7lt), which would also not require as much energy to heat up. But I can see why you'd want something insulated for extended cooking.

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            Cheaplikethebird on 23/10/2018 - 12:43

            @[Deactivated]:

            use the expensive plastic tub.

            Mate it's $10 more than your esky, it's not Gucci…

        • 

          Seedy seed on 23/10/2018 - 18:27

          @bargainshooter: Cut a hole in esky lid, put a lip for the top of the pot to sit in hence stopping water from falling in and you can stir…

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            bargainshooter on 23/10/2018 - 19:02

            @Seedy seed: Yes that could work but most cheap eskys are too deep in the size I need them. I need at least 32cm wide, 45cm long and no more than 25cm high. Anything with those width and length dimensions are over 40l units and work out much more expensive than this product. The benefit is it will retain some of the heat, though in the cool down stage I need heat to dissipate from the water, which would take longer in a sealed esky container. I've been looking at eskys for some time for this purpose and I just haven't been able to find what I need for a reasonable price, though I do use an esky for smaller jobs where I'm not so worried about condensation.

            It looks like you can get 1/3 vogue lids that will cover some of the 1/1 container exposing just the right amount for my 31cm pot.

            • 

              Seedy seed on 23/10/2018 - 20:59

              @bargainshooter: Worst comes to it mate just go buy flat foam, use a "hot knife [wire with electricity]" to cut the shape your pot out. Most heat is lost upwards, might be a better way to control it then remove when doing cool down.

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                Cheaplikethebird on 24/10/2018 - 09:16

                @Seedy seed: Well if most heat is lost upwards you could just, you know, skip the esky and use one of these with a layer of sous vide balls on top.