No, I did it with a slow, gentle sawing motion, in one step. No scoring. But, keep in mind, I had been using one of those knives for 30-plus years, so it was no big deal for me.
CD
Sous vide equipment recommendations
- Thread starter SandwichShortOfAPicnic
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No, I did it with a slow, gentle sawing motion, in one step. No scoring. But, keep in mind, I had been using one of those knives for 30-plus years, so it was no big deal for me.
CD
SandwichShortOfAPicnic
Über Member
I’m pretty adept with a craft knife but I’ll be sending my lid to you for surgery
You can do it. Just take your time... go slow. A shot of good tequila before you cut can help... but just one shot. I don't want you to lose any fingertips.
CD
SandwichShortOfAPicnic
Über Member
Hmm I can’t recall ever improving at anything after contact with tequila but then I may have fallen foul of the one shot ruleYou can do it. Just take your time... go slow. A shot of good tequila before you cut can help... but just one shot. I don't want you to lose any fingertips.
CD
Hmm I can’t recall ever improving at anything after contact with tequila but then I may have fallen foul of the one shot rule
Honestly, you don't need a lid. If you want to keep some of the heat in, you can wrap the top of your pot/container with a kitchen towel. But, sous vide will work just fine without a lid of any kind. A circulator and a stock pot is all you really need. The Anova some of us use is a good one, and it won't break your budget.
CD
medtran49
Forum GOD!
The one I bought is no longer available. Just search for "sous vide lid" and the brand name of whatever device you buy. My lid fits tightly around the Anova and there is no evaporation loss.
I tried the foil and towel method a couple of times after I bought the Anova; thus buying the lid.
I tried the foil and towel method a couple of times after I bought the Anova; thus buying the lid.