I applaud Serious Eats for attemptingsous videin a beer tank , but theadventurous articledidn’t convince me that the aggregated sous vide gyration would come via Coleman or Igloo .
Remember , sous vide cooking consists of oblige water at a specific temperature , and immersing void - sealed nutrient into that water , cooking it mightily up to the pee temperature — and no more .
https://gizmodo.com/what-is-this-5346014
Not long ago , we test the SousVide Supreme , a $ 450 auto that does this fairly well , and is “ affordable ” compared to a PolyScience precision water system circulator . The basic assumption is that you’re able to keep water at a relatively fixed temperature in pretty much any insulated container , so why not use a cooler ?
https://gizmodo.com/sousvide-supreme-review-how-to-cook-from-the-inside-ou-5461100
The tester , Chef J. Kenji Lopez - Alt — whose superior cooking accomplishment and experience are in no way called into dubiousness here — demonstrated that a tank could be used as a sous - vide equipment when convey pinnace meats to a pleasing internal temperature ( around 125º F ) before sear , and for have cooked food at a nice warm serve temperature . I buy that .
But even Chef Kenji says that there are places you ca n’t go with the cooler method , namely , “ the power to tenderize toughened pieces of gist , ” and “ the ability to cook veggie without expiration of flavor . ” Those two are big benefits of sous vide , as is any preparation drill that need you to hold nutrient at a particular temperature in orderliness to control that all bacteria has been killed , without destroying too much of the food ’s own flavor by overheating . I would n’t needfully trust a cooler with that undertaking , either .
The ice chest sounds like it makes for unexpected fun in the kitchen , and a handy substitute for people who already recognise what they ’re doing . But it ’s not a replacement for theSousVide Supreme . That ’s not to say there ’s no replacement for SVS . I ’ve seen a few hacks involving dense cooker and temperature comptroller that do a job that come moderately close , and I may test some of those out . I ’ll keep the cooler method in head , too , but for now I ’m leaving my beer in it . [ Serious Eats ]
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