-------------- "Sure as I know anything, I know this - they will try again...They'll swing back to the belief that they can make people... better. And I do not hold to that. So no more runnin'. I aim to misbehave."
The beer drinker's Sous-Vide Supreme Cooker - it's called a crock pot - about $40 at Walmart. That way you don't have to let your beer get warm while you are cooking a possum.
-------------- "Sure as I know anything, I know this - they will try again...They'll swing back to the belief that they can make people... better. And I do not hold to that. So no more runnin'. I aim to misbehave."
I'm no accomplished chef or any such thing, but I found that article interesting. I kept wondering how the water was kept hot inside the cooler, but I guess it is heated one time and that's it. Now, how to experiment. . . .
We use coolers all the time to finish off cooking BBQ briskets, pull them off the pit, seal in a vacuum bag and put them in a cooler to finish cooking. I've also cooked corn on the cob in a cooler..
I saw they were cooking chicken to only 140F, that's about 30 degrees below the recommended temp for chicken.
-------------- Everyone should be quick to listen, slow to speak and slow to become angry,
My friend and I did some cooler cooking a couple of summers ago. I remember the bread and beans turned out really well. I just helped her a couple of times for fun, but she cooked a lot that way over the summer. Her husband had been laid off, and she was trying to save money on the power bill, and also avoid heating the house up during the hot summer months. I don't know how much $ she actually saved, but she did get pretty good at this. We didn't fill the entire cooler with hot water. We just filled a big canning kettle, and put whatever we were cooking in the kettle, with a tight lid on the kettle. Then we tucked old sleeping bags/blankets around the kettle to fill the rest of the cooler, and shut the cooler lid tight.
-------------- The harder the toil, the sweeter the rest.
Maybe this isn't such a great idea. while looking for an Igloo beverage cooler for hot chocolate for a group outing I came across the Igloo website that says their coolers are not designed for hot liquids.
I called customer service to inquire as to why, and was told that liquids above 130 degrees can cause the cooler material to expand like a balloon and possible burst.
That prospect makes that $40 crockpot look a lot less expensive
center is very pink, slightly brown toward the exterior portion, and slightly hot
Though in this case no browning towards the exterior until it hit the grill for the sear marks.
Searing for a minute on each side does not really raise the internal temp much so you still end up with a darn near perfect steak.
Of course you could easily set the temp to the low end of Medium rare and if you person preference likes it a bit more rare
Some folks forgo the grill altogether and just use a chef torch to sear it
To each his own: I wouldn't want to cook a good steak to 135, let alone beyond 135.
I'll take your word for it, but I have a hard time believing that two minutes on a hot grill would not significantly raise the internal temperature of a steak. A typical steak cooks to medium rare in ten minutes or less on a hot grill. So it would seem to me that 2 minutes would make a pretty big difference.
Survival Skills 101 • Eat Better
