SOUS VIDE WITH A BEER COOLER

[Triple Zero]

This is awesome. I'm trying it right now. I just hope that the weather will stay good long enough so that we can sear it off on the BBQ.

http://www.seriouseats.com/2010/04/cook-your-meat-in-a-beer-cooler-the-worlds-best-sous-vide-hack.html

[Freeky]

That's cool!

[Mesozoic Mister Nigel]

Too bad you can't still buy those submersible beverage heaters. That and a thermostat would make it perfect.

[Dysfunctional Cunt]

I can't find it but I'm positive that ECH did a thread about cooking like this at these low temperatures.

I don't know, I know it's done, but I can't get past not adding enough heat to kill certain germs and such.

[Mesozoic Mister Nigel]

I can't find it but I'm positive that ECH did a thread about cooking like this at these low temperatures.

I don't know, I know it's done, but I can't get past not adding enough heat to kill certain germs and such.

http://www.principiadiscordia.com/forum/index.php?topic=16400.0

[Dysfunctional Cunt]

I can't find it but I'm positive that ECH did a thread about cooking like this at these low temperatures.

I don't know, I know it's done, but I can't get past not adding enough heat to kill certain germs and such.

http://www.principiadiscordia.com/forum/index.php?topic=16400.0

Thanks, I could not remember what it was called.

[Mesozoic Mister Nigel]

I like that is started right out as a slapfight, and degenerated from there. Now, THAT's a thread!

[Dysfunctional Cunt]

I like that is started right out as a slapfight, and degenerated from there. Now, THAT's a thread!

Oh I didn't mean it that way.  Just that I'm of the opinion it might not be the healthiest way to cook yanno?

[Freeky]

Mesquite smoking is BORING.

[Dysfunctional Cunt]

Mesquite smoking is BORING.

I agree.  But then again anything can get boring after a while.  I like to try different woods and spices, even teas.  Applewood and tea smoke salmon is delicious.

[Freeky]

Mesquite smoking is BORING.

I agree.  But then again anything can get boring after a while.  I like to try different woods and spices, even teas.  Applewood and tea smoke salmon is delicious.

Well, yeah, I agree with that. But mesquite is doubly boring here because it's free, it grows all over the place.  

ETA: And thus my parents only use that to smoke with, or to make fires with.

[Mesozoic Mister Nigel]

I like that is started right out as a slapfight, and degenerated from there. Now, THAT's a thread!

Oh I didn't mean it that way.  Just that I'm of the opinion it might not be the healthiest way to cook yanno?

I didn't mean that you meant it that way, I meant that I like that thread. Also, yeah, sous vide sounds like an open-arm invitation to food poisoning, but hell, maybe not.

[BADGE OF HONOR]

p sure it works through the magic of pasteurization

[Mesozoic Mister Nigel]

At 124 fahrenheit?

[Triple Zero]

Well I just finished my first homemade sous-vide steak, and it was DE FUCKING LICIOUS

Cooked it at about 59C (138F), which was slightly too much, but we were erring on the safe side indeed for bacteria as well as we aimed higher because the beer-cooler would lose temperature (but it didn't so much).

This ended up as a medium steak. Next time we will use 55C (131F) for medium-rare.

Basic procedure, rub the raw steaks with some salt, pepper and uhm, chicken spices (main ingredients paprika powder and thyme powder, no salt fortunately--the kitchen we were at didnt leave much choice), put in airtight ziploc bags, immerse in water of the correct temperature (yay meat thermometer).
Then you wait an hour, take the meat out which is now cooked. The recipe says clarified butter, but we used hot oil, just 30 seconds on either side to make a browning, remember that it's the grey bit between the browning and the cooked meat that is tough, so you want ot have that as thin as possible.

AND YUM.