Anova, check. Sous vide box, check. Steak, check

hondabbq

Previous thread I got got my Anova. 

Tried out a few pots and didn't like the way the Anova sat in them.  When I was competing we used cambro food storage for doing sous vide for our competition pieces so I ordered one. 
Cut a hole in the top. Voila. Instant sous vide set up. 

Mpi got a smokin deal on some whole strip loins from work and couldn't say no. I bought 2 and cut into 28-10oz, straks and 1 lone 12 oz steak,and had 2lbs of trim for stir fry. 

RRP

Good time as any to bring up a question. When I am using my ANOVA I find that in short order the submerged meat moves up behind and next to the hot unit due to the undercurrent. Most times if I can, I clamp the top of the bag to the edge of the vessel. When I can't I actually weigh it down. Anybody else have this issue and/or a better solution?

Plutonium

RRP said:

Good time as any to bring up a question. When I am using my ANOVA I find that in short order the submerged meat moves up behind and next to the hot unit due to the undercurrent. Most times if I can, I clamp the top of the bag to the edge of the vessel. When I can't I actually weigh it down. Anybody else have this issue and/or a better solution?

I do the exact same thing with the clamps using various kinds of "chip clips". Vacuum sealed bags tend to not float up, but for anything not sealed I keep a chop stick on hand to work or move around air bubbles to ensure the bag stays down.

SMITTYtheSMOKER

I found this works to hold meat in place and it's adjustable for different size meats. https://www.amazon.com/gp/product/B00PKGBMBA/ref=oh_aui_detailpage_o09_s00?ie=UTF8&psc=1