Show Us Your Meat, and We'll Show You Ours

[Sully]

This seems like a cost effective way of dealing with evaporation:
https://anovaculinary.com/sous-vide-ping-pong-balls/

You really don't lose that much water unless you're getting into the overnight cooks. Even then , because I don't do it often, I just use aluminum foil over my poly box. They make lids for the box I use and if I ever felt like it, I'd snag one of those and cut a hole in the sliding version so I could open it while the unit was still in place.

But if I'm just doing one or two steaks, I throw the circulator on my tall pot and throw the steaks. Never lose enough water to make a difference in the 2 hours max it takes.

Makes a pretty decent spaghetti too.

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Wifey, who is gluten free, just bought a spiraller and has been doing this a lot lately. It's surprisingly good!

Fiancé is gluten intolerant but I think we started spiralizing when she became type 1 diabetic and was given incorrect information about how many carbs she could eat. It makes a great gluten free, essentially carb free pasta. But since recieving the correct information, she's switched to the gluten free regular pasta and the spiralizer doesn't come out much. But I'd make it more in the future. Tastes better than most of her gluten free options in my opinion

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