I think that's a great idea! I don't do steaks, but I did use the sous vide to reheat a lot of packets of meatballs for a party last year, in a big roaster. It worked fine, but a rack like that would have been better.

I have a cheesy rib rack for the grill that i have used. Binder clips to hold things down to the rack metal ribbing under water.

That one would work better being adjustable to accommodate thick/thin. I rarely do big amounts but having that would be nice. I recall seeing something like that at Ikea a while back.

I've been wanting to try some new things like wrapping some grape leaves around thick boneless pork chops and something else (olives?)...found a frozen stack of grape leaves in the freezer from the garden.

Yes that's actually from Ikea! Please report back on those pork chops when you figure out what to do - pork is the meat I've found most "worth" sous viding.

Or something with more than one use perhaps?

Pasta cutter and sousVide separater and holder-downer. lol. (I was kinda kidding but if i owned this i sure could have used it for the holding down of some multiple bags)

I don't have anything to separate the bags - am looking.

I've been doing thick pork chops - I take themoff the bone the cut a pocket for stuffing. One good one has been chestnuts/mushrooms/parsley/garlic - nice and seasonal. 62°C, 144°F 1 hour. Then browned in butter. I agree that pork is one of the best meats I've tried so far.

What are you hoping the grape leaves to add? DH grows grapes - should I be pinching their leaves? LOL

I've had gésier de canard sous vide which have been really good so I want to try that.

Did you do an Amazon search?

Yes, some of those specifically intended for SV look good, but a little pricey. That's why I though I'd ask what others are using. I had put together a setup with quarter sheet cooling racks but they were chrome and began rusting.

I have this http://www.perfect-sousvide.com/racks from Perfect-SousVide as part of their kit. It doesn't work perfectly - really best for large containers. The included plastic strip to hold down the bags is a great idea but much too long to fit PSV's smaller 3-gall sous-vide container, although it will fit the 6-gall container. PSV's containers are both rectangular, so if you're using a round pan or a Coleman cooler you'd probably have enough room.

BUT, the rack is all stainless, very sturdy, and expandable. Plus, you can unscrew every other pin (foam caps are included to prevent the exposed screws from tearing sous-vide bags) to expand the width between pins. This gives you 4 wider slots instead of 6 narrower ones.

You can buy the rack separately, which is cheaper than the kit price.

I do this in a simpler way.

I just hang the bags. This makes it possible to space the bags with flexibility and this also allows me to use open bags without sealing. The bags can be re-used and they are not that cheap.

dcarch