Thursday, November 20, 2014

Cooler Cooking

                                                           sous vide

A couple of years ago, Alton Brown did a piece about poaching and cooking "a la" sous vide, with a deep electric skillet.... which I tried.  Seamed to work well.  From a physics / chemistry perspective, he said that if you immersed portions of fish in a milk bath, at 107 degrees (I think that was the temp).... that you'd invoke a type of suspended animation, and you could come back after days or months, and the fish would be the same as if you had just prepared it.

CR's e-mail sent me scurrying to find that Alton Brown segment; so far no luck.  In the process however I did find some interesting stuff about ovens (Alton Brown demonstrates GE's trivection oven). cooler cooking (video below), and fertilizing a human egg (don't ask).  While clearly a paid advertisement, Brown's production was an eye opener.  See, about than 2 years ago we re-did the kitchen from head to toe.  Mo-Sup did the design and purchased all the appliances because she's a shopper and I'm a buyer. Since we bought a GE Profile oven, which I generally like, I asked if she'd ever heard about the GE trivection.  Expecting an No, I got a yes. 

You looked at them?
Why don't we have one then?
Because they were twice as much.

I just looked them up, and the 30" Advantium is $2700 at LOWES today, whereas our $30" Profile we have was around $1700.  Sigh.  In our next life then. Sous vide was introduced to me, and possibly you, a few years ago in a comment and link by Helly.   Some immersion heater gadget she'd purchased to sous vide on the cheap.  I had no idea what she was on about so I kept walking. 

Anyway, here's that cooler cooking video which I may just try tonight.


Roy Lofquist said...

Sous vide for the win! I use an Anova immersion heater - about $200. Every piece of meat or fish I have tried (lots of them) has come out just perfect. The best part is you don't have to get all the different parts of the meal to finish at the same time. Most vegetables are just fine with a one minute reheat in the microwave and it all comes to the table just so.

Rodger the Real King of France said...

$200; too much, alas. I'm on a cooler vide budget.

BlogDog said...

If your slow-cooker will stay on after being unplugged and plugged back in, you can use the Dorkfood Sous-Vide Temperature controller to turn the slow-cooker into a sous-vide machine. And it costs $99 from the 'Zon. Does that fit your budget?

Scott said...

I am looking at using this method with a couple of locally grown, aged filets on my upcoming BD, Dec. 7th. I won't have to worry about overcooking the steaks either. Banzai!

Helly said...

Make yogurt in the beer cooler. BlogDog is on the right track with the Dork. But let's take this to the next level.

I hacked the rear burner of my stovetop into a sous vide machine. Disconnecting it completely from the 220v system, I wired it to a 110v plug. Now the Dork controls that burner, and all my pots are sous vide cookers.

I can drop a round roast in the retail vac wrap right into a kettle and let it tenderize for 30 hours at 130º. Everyone thinks it's tenderloin. Plus, the never ending supply of dolce de leche.

Even bigger news, the Searzall finally arrived. This thing is so dangerous, you could chase Democrats down the road with it.

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