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. http://www.nytimes.com/2014/11/20/technology/personaltech/bringing-sous-vide-to-the-home cuzzin ricky 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? Yes 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. ”