TenMile
Well-Known Member
I think this method of cooking is so perfect for the SFBC forum. It requires a beer cooler (check), meat like Steak, Salmon, Halibut, Game (check), a vacuum packer or ziplock bags (check) and a small thermometer.
Here's what to do, going to use Steak as the example:
- vacuum pack (or ziplock with no air) your steak -- optionally prepare our favourite marinade and include it with the steak
- take your beer cooler, add hot water and bring the temperature up to 130F by adding boiling water
- place bagged steak in water for a minimum of 45 minutes (but you can leave it there for several hours if you wish, the steak can't overcook)
- after the hour is done, pre-heat a cast-iron skillet with some Olive Oil -- Salt & Pepper steak to taste, add a couple pads of butter and drop steak onto skillet for about 90 seconds per side (just want to brown it, no further cooking required).
Done!
This method of cooking is called Sous-Vide cooking and typically involves very costly kitchen equipment. However, a beer cooler has that magic property of not only keeping beer cold, but can also keep water at a constant temperature for 5 hours or more. I personally like "Bubba Sous-Vide" or Beer Cooler Cooking.
Whatever you call it, this method of cooking results in THE PERFECT steak -- pink medium rare from middle right to the edge. No overcooked grey meat on the outside, or raw on the inside. You can also cook Fish (Salmon, Halibut etc), Chicken, Ribs, Veggies (corn on the cob, beans etc) Game or whatever you have on hand.
Here's a video I stumbled across that got me to try it: http://lifehacker.com/cook-a-perfect-medium-rare-steak-in-a-beer-cooler-523647638
Here's what to do, going to use Steak as the example:
- vacuum pack (or ziplock with no air) your steak -- optionally prepare our favourite marinade and include it with the steak
- take your beer cooler, add hot water and bring the temperature up to 130F by adding boiling water
- place bagged steak in water for a minimum of 45 minutes (but you can leave it there for several hours if you wish, the steak can't overcook)
- after the hour is done, pre-heat a cast-iron skillet with some Olive Oil -- Salt & Pepper steak to taste, add a couple pads of butter and drop steak onto skillet for about 90 seconds per side (just want to brown it, no further cooking required).
Done!
This method of cooking is called Sous-Vide cooking and typically involves very costly kitchen equipment. However, a beer cooler has that magic property of not only keeping beer cold, but can also keep water at a constant temperature for 5 hours or more. I personally like "Bubba Sous-Vide" or Beer Cooler Cooking.
Whatever you call it, this method of cooking results in THE PERFECT steak -- pink medium rare from middle right to the edge. No overcooked grey meat on the outside, or raw on the inside. You can also cook Fish (Salmon, Halibut etc), Chicken, Ribs, Veggies (corn on the cob, beans etc) Game or whatever you have on hand.
Here's a video I stumbled across that got me to try it: http://lifehacker.com/cook-a-perfect-medium-rare-steak-in-a-beer-cooler-523647638
