Why You Should Add Ping-Pong Balls to Your Sous Vide Bath

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Insulation at its easiest! Trust TheFoodLab on this one.

If you've cooked sous vide as much as I have, you've probably run into this scenario: you set up your sous vide cooker for some—a recipe that requires a full 24 hours cook—turn the water bath on, and then leave it unattended while you go about your business. You come home from work the next day to find that the water in the container has evaporated so much that the sous vide cooker has shut itself off for who knows how long.

Not only can cooking sous vide in an open pot lead to situations like this, it's also a waste of energy. To combat this, I do two things. The first is to cook in a plastic container, like a cooler or one of. Plastic is a much better insulator than metal, so you're saving some money on your power bill right off the bat.

What about the evaporation? You can wrap the top of the container with plastic wrap or aluminum foil to prevent the escape of excess heat and water, but a better way to do it—short of cutting a device-shaped-hole in the lid—is to useBy floating a solid layer of Ping-Pong balls on the water's surface, you'll simultaneously insulate your bath and help steam to condense and drip back down.

As for drying the balls after use and storing them in between uses, I've found that the balls don't really require drying. Drain them, put them back into the empty Cambro container, and let it sit for about 10 minutes and excess moisture evaporates pretty quickly because the water was already hot from cooking. I store the balls directly in the container, so when I'm ready to cook, all I have to do is add water. The ping pong balls are already there and ready to go.

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