I have used the chilly bin (cooler) sous-vide hack at home for a while and get excellent results for up to eight servings
I use extra insulation on the lid and a digital submersible flexible probe thermometer. The whole setup only loses around one degree C per hour with four servings
I want to go to party scale, say 30 to 40 servings, what are my chances of success?
Should I just get three or four chilly bins or just one large bin?
Has anyone had success at large scale sous-vide at home?
I am using it for chicken breasts and sliced fatty beef cuts. These are home-kill cuts so I know of the quality and cleanliness
In my 25L chilly bin for four serves of Chicken breasts, I half fill the chilly bin with tap hot water and add one jug (2L) of boiling water = 63°C. When I add the four pouches of chicken it drops to 62°C. A hour later I take out the chicken at 61°C, and add a small jug of tap cold water and I have 56°C, four beef cuts go in for an hour too. Temperature at end is 55°C