Sous Vide Cooking in Cooler

[Field]

We actually just throw it in the mash. I've only done chicken so far but it works pretty good.
I was skeptical at first but it is vacuum sealed.
After mash-out we throw it on the grill just to put a bit of a sear on it.

that is so cool

[triple-oh-six]

We actually just throw it in the mash. I've only done chicken so far but it works pretty good.
I was skeptical at first but it is vacuum sealed.
After mash-out we throw it on the grill just to put a bit of a sear on it.

Yeah, that probably works great for chicken - but I like my steaks a LOT more rare than my sacc rests would allow.


Mylo

Yeah, I love my steaks bloody.

Chicken and pork are probably the best things to cook at those temps.

I'd like to try some other things one day when I have the time.

[Thirsty Boy]

I recently cooked a roast beef sous vide using my RIMS.

3 hours at 55°C and it was near perfect after a few minutes rolling it around on an insanely hot cast iron grill pan and a quick rest.

It was a twitch under done for swmbo's palate, so next time it will go to 56 or 57 degrees. And while threee hours was more than sufficient to cook it all the way through, it wasn't long enough to tenderize it. So I'll also make sure I plan ahead enough to make sure I can give it a good 18-24 hours.

A friend of mine is bringing a hunk of venison rump over next week.... I think I'll brine ot for a day, then sous vide it for another day before cutting it into steaks and finishing them off either on a hot grill pan or with a blow torch