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Topic: Cooking in a cooler< Next Oldest | Next Newest >
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PostIcon Posted on: Dec. 04 2012, 7:00 pm  Skip to the next post in this topic. Ignore posts   QUOTE

Ever heard of sous-vide cooking?  Now you can do it in camp.

http://www.seriouseats.com/2010....ck.html


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PostIcon Posted on: Dec. 04 2012, 10:05 pm Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE

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.
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PostIcon Posted on: Dec. 04 2012, 10:48 pm Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE

idjit

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PostIcon Posted on: Dec. 04 2012, 11:07 pm Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE

Cool!
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PostIcon Posted on: Dec. 05 2012, 12:06 am Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE

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. . . .

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PostIcon Posted on: Dec. 05 2012, 8:33 am Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE

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.


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PostIcon Posted on: Dec. 05 2012, 8:43 am Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE

I found an old looler by a lake once - made a great wind screen for my canister stove.
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PostIcon Posted on: Dec. 05 2012, 9:52 am Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE

Saw your topic title and it reminded me of the guy who started a small campfire in his cedar strip canoe to keep warm.

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PostIcon Posted on: Dec. 05 2012, 9:55 am Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE

I have one of these Love it. Cook whole chickens, rib eye steaks, pork loins you name it you can't ruin it. Can't over cook it. Set the temp and leave

Best is the rib eye. Cook to 135F then toss it on the grill for a minute on each side. Best steak you will ever have in my opinion.


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PostIcon Posted on: Dec. 05 2012, 12:50 pm Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE


(nogods @ Dec. 04 2012, 9:05 pm)
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That way you don't have to let your beer get warm while you are cooking a possum.

Any chef worth their salt knows the only right way to do possum is in a dutch oven using the Dinwiddie Ring method.

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PostIcon Posted on: Dec. 05 2012, 3:59 pm Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE

Look under  the "frequently bought together" section:

http://www.amazon.com/MARSHAL....cp_hi_0
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PostIcon Posted on: Dec. 05 2012, 5:34 pm Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE


(eggs @ Dec. 05 2012, 7:55 am)
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I have one of these Love it. Cook whole chickens, rib eye steaks, pork loins you name it you can't ruin it. Can't over cook it. Set the temp and leave

Best is the rib eye. Cook to 135F then toss it on the grill for a minute on each side. Best steak you will ever have in my opinion.

Yeah, but there's something cool about doing it in an Igloo cooler you've invested less than $100 for

This one's even cheaper, but you also need a $6 thermocouple probe

http://www.amazon.com/Digital....i_img_y
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PostIcon Posted on: Dec. 06 2012, 12:54 am Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE

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.


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PostIcon Posted on: Dec. 06 2012, 5:27 am Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE


(Lamebeaver @ Dec. 05 2012, 5:34 pm)
QUOTE

(eggs @ Dec. 05 2012, 7:55 am)
QUOTE
I have one of these Love it. Cook whole chickens, rib eye steaks, pork loins you name it you can't ruin it. Can't over cook it. Set the temp and leave

Best is the rib eye. Cook to 135F then toss it on the grill for a minute on each side. Best steak you will ever have in my opinion.

Yeah, but there's something cool about doing it in an Igloo cooler you've invested less than $100 for

This one's even cheaper, but you also need a $6 thermocouple probe

http://www.amazon.com/Digital....i_img_y

To be really cool you need cook in a hot tub. Now that is cool.

Scroll to the bottom for the video


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PostIcon Posted on: Dec. 07 2012, 11:13 am Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE

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
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PostIcon Posted on: Dec. 07 2012, 11:17 am Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE


(eggs @ Dec. 05 2012, 8:55 am)
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Best is the rib eye. Cook to 135F then toss it on the grill for a minute on each side. Best steak you will ever have in my opinion.

Seems like that would be significantly overcooked. 135 is already probably too much: than searing it on the grill would definitely be too much.
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PostIcon Posted on: Dec. 07 2012, 12:56 pm Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE

You can get one these and convert any container for use as a heating bath, this one will heat up to 50 liters

http://www.julabo.com/us/p_datasheet.asp?Produkt=ED


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PostIcon Posted on: Dec. 07 2012, 4:16 pm Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE


(cweston @ Dec. 07 2012, 11:17 am)
QUOTE

(eggs @ Dec. 05 2012, 8:55 am)
QUOTE
Best is the rib eye. Cook to 135F then toss it on the grill for a minute on each side. Best steak you will ever have in my opinion.

Seems like that would be significantly overcooked. 135 is already probably too much: than searing it on the grill would definitely be too much.

Medium Rare 130 to 135 degrees F 55 to 57 degrees C

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


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PostIcon Posted on: Dec. 07 2012, 4:19 pm Skip to the previous post in this topic. Skip to the next post in this topic. Ignore posts   QUOTE


(Chuck D @ Dec. 07 2012, 12:56 pm)
QUOTE
You can get one these and convert any container for use as a heating bath, this one will heat up to 50 liters

http://www.julabo.com/us/p_datasheet.asp?Produkt=ED

There are a bunch of homemade SousVide ideas on google.

This one looks expensive or possible as expensive as the unit from SousVide Supreme. There was no price so not sure


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PostIcon Posted on: Dec. 07 2012, 6:02 pm Skip to the previous post in this topic.  Ignore posts   QUOTE


(eggs @ Dec. 07 2012, 3:16 pm)
QUOTE

(cweston @ Dec. 07 2012, 11:17 am)
QUOTE

(eggs @ Dec. 05 2012, 8:55 am)
QUOTE
Best is the rib eye. Cook to 135F then toss it on the grill for a minute on each side. Best steak you will ever have in my opinion.

Seems like that would be significantly overcooked. 135 is already probably too much: than searing it on the grill would definitely be too much.

Medium Rare 130 to 135 degrees F 55 to 57 degrees C

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.
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