The Proof is on the Plate!

[Kent McLellan]

You can also sous vide using a simple beer cooler. My tap water is actually 140 F, so I can just fill a beer cooler with hot water from my tap, throw the steaks (bagged of course) into the cooler and check what the temp is after the cold meat is introduced. Add boiling water to bring up to desired temp, if necessary, and shut lid, and wait an hour or two. You can also do this on the stove with a pot of water. Go to seriouseats.com and chefsteps.com an google sous vide and the process for each of these methods is explained in full detail.

[russell quesenberry]

I bought myself an anova sous vied cooker from amazon. my 45 day bone in rib eye’s come out next Saturday. i am going to set it for medium for about three hours. I will post pic’s of the uncooked steaks and when they are done in the water and after they are seared.

[Ron Pratt]

quote Dr ROK” post=8197:

You can also sous vide using a simple beer cooler. My tap water is actually 140 F, so I can just fill a beer cooler with hot water from my tap, throw the steaks (bagged of course) into the cooler and check what the temp is after the cold meat is introduced. Add boiling water to bring up to desired temp, if necessary, and shut lid, and wait an hour or two.

Very true, but may I add that according to sous vide cookbooks 140º water will mean steaks cooked to medium. 131º is recognized for rare. Personally nothing worse than aging some meat for 45 days only to then cook it into shoe leather, but to each his own. BTW the red in rare is not blood! Ron

[Kent McLellan]

quote RRP” post=8201:

quote Dr ROK” post=8197:

You can also sous vide using a simple beer cooler. My tap water is actually 140 F, so I can just fill a beer cooler with hot water from my tap, throw the steaks (bagged of course) into the cooler and check what the temp is after the cold meat is introduced. Add boiling water to bring up to desired temp, if necessary, and shut lid, and wait an hour or two.

Very true, but may I add that according to sous vide cookbooks 140º water will mean steaks cooked to medium. 131º is recognized for rare. Personally nothing worse than aging some meat for 45 days only to then cook it into shoe leather, but to each his own. BTW the red in rare is not blood! Ron

You are exactly right. When I put my steaks in the cooler, the temp typically drops enough that I am in the 130-135 range. I prefer medium rare. I like a little myoglobin, but I also like the fat melting and generating that great beefy flavor and mouth feel. This doesn’t happen at rare. The final temp of your cooler will of course depend on the size of your cooler and the amount of cold meat you put in it. The larger the cooler the less temp drop you’ll see, just as the larger quantity of meat will drop your temp more than a smaller quantity of meat.

[Kent McLellan]

quote Beamer68″ post=8145:

Ron,
I have been looking for one of these water circulator to cook with and they can he very expensive. when I get the money I am going to buy one.

Anova is having a Mothers Day sale! $169.00 ($30.00 off) till May 7, if you use the code (LUVMOMWIFI) at check out.

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