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Thomas Keller has a different definition of disaster than most of us. He has a sous vide tank where the liquid is not water, it's butter! He sous vides lobster tails directly in the butter. No, I'm not kidding.

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I've been thinking a lot lately about SV'ing things in a liquid other than water. Oil poaching is obviously a really old technique.

I have though about this for different reasons. Over time I get hard water buildup on my circulator and have to spend some time cleaning. Yeah, I could use distilled, but it's a pain. Not only that but over time the water evaporates, especially at higher temps and I have to keep refilling which drops the temp for a bit. I know there are "ping pong" balls you can place in the water to keep the surface area to a minimum. My current solution is to simply make a tin foil lid.

But if I could find another medium to use instead of water it would be nice.

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