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{"activity_order":8388586,"activity_type":["Science"],"assignment_recipes":null,"author_notes":null,"cooked_this":0,"created_at":"2012-10-12T18:14:05Z","creator":null,"currently_editing_user":null,"description":"Sophisticated temperature-controlling immersion circulators are helpful tools to have if you frequently cook sous vide cooking, but once they've done the job of raising the temperature of the water bath to your desired cooking temperature, nearly all of the energy they continue to add goes into combating the loss of heat through the side of the bath and, especially, the heat lost as water evaporates.\r\n\r\nThis may come as a surprise, but so long as the mass of the cooking water is much greater than the mass of the food being cooked, only a modest amount of extra energy is needed to raise the food's temperature to the desired doneness. This is a consequence of water having a very high specific heat, which in lay terms means that there is an enormous amount of heat energy stored in the cooking water.\r\n\r\nA <a href=\"http://store.chefsteps.com/products/polyscience-immersion-circulator\" target=\"_blank\">sous vide circulator</a> can provide this extra energy over time, of course, but you can also provide the extra energy in advance by simply increasing the temperature of the surrounding water by a few degrees. By the time the food reaches your desired cooking temperature, the water will have cooled slightly as the extra heat energy flows from the water into the food.\r\n\r\nThe key to this technique, however, is ensuring that you use a well-insulated container to hold the hot water and the food being cooked. An <a href=\"http://amzn.to/QJUQSI\" target=\"_blank\">inexpensive cooler</a>\u2014complete with an insulated lid\u2014is perfect for the task.","difficulty":"easy","featured_image_id":"{\"url\": \"https://www.filepicker.io/api/file/InPhModtRjWZfCbRLcNL\", \"size\": 361933, \"type\": \"image/jpeg\", \"key\": \"lUF8XbKXSeKzJkX7uHXO_Cooler_6.jpg\", \"filename\": \"Cooler_6.jpg\"}","forks":[],"id":12,"image_id":"","include_in_gallery":true,"last_edited_by_id":42546,"likes_count":20,"published":true,"published_at":"2012-10-12T18:14:05Z","show_only_in_course":false,"slug":"cook-sous-vide-tonight-insulated-cooler-method","source_activity_id":null,"source_type":0,"summary_tweet":null,"timing":"","title":"Cook Sous Vide Tonight: Insulated Cooler Method","transcript":"","updated_at":"2014-10-20T19:26:46Z","upload_count":0,"used_in":[],"yield":"","youtube_id":"75a4X_paOOc","tags":[{"id":33,"name":"sous vide","taggings_count":120},{"id":1484,"name":"Improvised Sous Vide\u2014Insulated Cooler Method","taggings_count":1},{"id":1485,"name":"hacks","taggings_count":1},{"id":1486,"name":"sous vide with a cooler","taggings_count":1}],"equipment":[{"optional":false,"equipment":{"id":992,"product_url":null,"title":"Insulated cooler"}},{"optional":false,"equipment":{"id":11,"product_url":"http://www.thermoworks.com/products/low_cost/rt600c.html/?tw=CHEFSTEPS","title":"Digital instant read thermometer"}},{"optional":false,"equipment":{"id":24,"product_url":"http://www.amazon.com/gp/product/B003UEGZNE/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B003UEGZNE&linkCode=as2&tag=delvkitc-20","title":"Ziploc-style bag (1 gallon)"}}],"ingredients":[],"steps":[{"activity_id":12,"audio_clip":"","audio_title":"","created_at":"2014-10-20T19:26:46Z","directions":"Place food in a ziplock-style bag. You can put several portions in one bag, just be careful not to overcrowd.\n\nPro tip: Adding oil to the bag will help prevent pieces from sticking together as they cook.","extra":null,"hide_number":null,"id":157776,"image_description":"","image_id":"{\"url\": \"https://www.filepicker.io/api/file/cOpKdFiITwey5P5HFXtj\", \"size\": 231433, \"type\": \"image/jpeg\", \"key\": \"wtnuuSlcTCG2tvoMjuM9_Cooler_1.jpg\", \"filename\": \"Cooler_1.jpg\"}","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":0,"subrecipe_title":null,"title":"Package the Food","transcript":null,"updated_at":"2014-10-20T19:26:46Z","youtube_id":"","ingredients":[]},{"activity_id":12,"audio_clip":"","audio_title":"","created_at":"2014-10-20T19:26:46Z","directions":"Use an [link https://www.chefsteps.com/activities/choosing-a-thermometer instant read thermometer] to adjust the temperature of the hot water from your faucet to the ideal cooking temperature. That temperature will of course vary depending on what you're cooking and the doneness you desire\u2014use our time and temperature guide to determine your preferred settings.\n\nNote: It's best to adjust the temperature to be slightly above the desired cooking temperature. Provided that the amount of water in the cooler is much greater than the amount of cold food you are adding to the water, increasing the water temperature about 6\u00a0\u00b0F / 3\u00a0\u00b0C above your desired cooking temperature should work great. The extra heat helps to compensate for the mass of the cold food.","extra":null,"hide_number":null,"id":157777,"image_description":"","image_id":"{\"url\": \"https://www.filepicker.io/api/file/R2x4AkyRdCMhu6ZLHQlE\", \"size\": 219781, \"type\": \"image/jpeg\", \"key\": \"ebHooH70QoyTGkG4VtIl_Cooler_3.jpg\", \"filename\": \"Cooler_3.jpg\"}","is_aside":false,"presentation_hints":{"aside_position":"left","width":"normal"},"step_order":4194304,"subrecipe_title":null,"title":"Heat the water","transcript":null,"updated_at":"2014-10-20T19:26:46Z","youtube_id":"","ingredients":[]},{"activity_id":12,"audio_clip":"","audio_title":"","created_at":"2014-10-20T19:26:46Z","directions":"If the water from your faucet doesn't run hot enough, then fill your cooler most of the way full with hot water and use boiling water to raise the temperature until it's just right.","extra":null,"hide_number":null,"id":157778,"image_description":"","image_id":"{\"url\": \"https://www.filepicker.io/api/file/SsM7wMwgRHaddfzUOVd2\", \"size\": 141188, \"type\": \"image/jpeg\", \"key\": \"sBnenGBTOmF4l2n9ROkw_Cooler_4.jpg\", \"filename\": \"Cooler_4.jpg\"}","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":6291456,"subrecipe_title":null,"title":"Fill cooler","transcript":null,"updated_at":"2014-10-20T19:26:46Z","youtube_id":"","ingredients":[]},{"activity_id":12,"audio_clip":null,"audio_title":null,"created_at":"2014-10-20T19:26:46Z","directions":"Here you go: \n\n[fetchActivity sous-vide-time-and-temperature-guide]","extra":null,"hide_number":true,"id":157779,"image_description":null,"image_id":null,"is_aside":true,"presentation_hints":{"aside_position":"right"},"step_order":7340032,"subrecipe_title":null,"title":"Need a handy time and temp. guide?","transcript":null,"updated_at":"2014-10-20T19:26:46Z","youtube_id":null,"ingredients":[]},{"activity_id":12,"audio_clip":"","audio_title":"","created_at":"2014-10-20T19:26:46Z","directions":"Place food in cooler. \n\nUse the [link https://www.chefsteps.com/activities/simple-sous-vide-packaging water displacement technique] to remove air or hang the edge of the bag over the edge of the cooler and close the lid to hold the bag in place. This makes it easier to pull out the food later, and you can avoid touching the hot water.","extra":null,"hide_number":null,"id":157780,"image_description":"","image_id":"{\"url\": \"https://www.filepicker.io/api/file/b1oAMTQEQ10mkHJmGndG\", \"size\": 361034, \"type\": \"image/jpeg\", \"key\": \"S6OdFDrwQPGR93xYkZqi_Cooler_5.jpg\", \"filename\": \"Cooler_5.jpg\"}","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":7864320,"subrecipe_title":null,"title":"Add food","transcript":null,"updated_at":"2014-10-20T19:26:46Z","youtube_id":"","ingredients":[]},{"activity_id":12,"audio_clip":"","audio_title":"","created_at":"2014-10-20T19:26:46Z","directions":"It is so important to close the lid of the cooler to to prevent heat from being lost to through evaporation. The evaporation of warm water is the primary means of heat loss from the cooler. Closing the lid will make the difference between perfectly cooked and underdone.","extra":null,"hide_number":null,"id":157781,"image_description":"","image_id":"{\"url\": \"https://www.filepicker.io/api/file/veIKBTF8RJKjROywVuWN\", \"size\": 361933, \"type\": \"image/jpeg\", \"key\": \"866OQObfQ3qd9ViRk8h2_Cooler_6.jpg\", \"filename\": \"Cooler_6.jpg\"}","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8126464,"subrecipe_title":null,"title":"Cover","transcript":null,"updated_at":"2014-10-20T19:26:46Z","youtube_id":"","ingredients":[]},{"activity_id":12,"audio_clip":"","audio_title":"","created_at":"2014-10-20T19:26:46Z","directions":"Check temperature of the water after 30 minutes; it should have fallen to just above your desired cooking temperature.\n\nFor large foods, or very long cooking times, check the temperature every hour or so to ensure it hasn't fallen below the desired cooking temperature. If the temperature falls too low, then empty out some of the cooler water and stir in some boiling water to raise the cooking temperature.","extra":null,"hide_number":null,"id":157782,"image_description":"","image_id":"{\"url\": \"https://www.filepicker.io/api/file/4mczMN9yQ0Gx6C4sy2GZ\", \"size\": 141953, \"type\": \"image/jpeg\", \"key\": \"VzYBFy8ZTR6UWBkOSluq_Cooler_7.jpg\", \"filename\": \"Cooler_7.jpg\"}","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8257536,"subrecipe_title":null,"title":"Monitor temperature","transcript":null,"updated_at":"2014-10-20T19:26:46Z","youtube_id":"","ingredients":[]},{"activity_id":12,"audio_clip":"","audio_title":"","created_at":"2014-10-20T19:26:46Z","directions":"When the food has finished cooking, remove the bag from the hot water.\n\n If you are uncertain whether the food has reached the desired doneness, use an instant read thermometer to quickly check its core temperature. Don't panic if it's underdone. You can just repackage and drop it back into the water to continue cooking.","extra":null,"hide_number":null,"id":157783,"image_description":"","image_id":"{\"url\": \"https://www.filepicker.io/api/file/t1bUj2NDR0DpGQhNFsV4\", \"size\": 269961, \"type\": \"image/jpeg\", \"key\": \"ZSzaQHCSSwe3CoCfWhZS_Cooler_8.jpg\", \"filename\": \"Cooler_8.jpg\"}","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8323072,"subrecipe_title":null,"title":"Remove food","transcript":null,"updated_at":"2014-10-20T19:26:46Z","youtube_id":"","ingredients":[]},{"activity_id":12,"audio_clip":"","audio_title":"","created_at":"2014-10-20T19:26:46Z","directions":"When food is done, gently remove from packaging. \n\nMost sous vide cooked meats and seafood benefit from a finishing step. We give most proteins a quick sear before serving.","extra":null,"hide_number":null,"id":157784,"image_description":"","image_id":"{\"url\": \"https://www.filepicker.io/api/file/hja5Q9DURP2Y9Hk45JA2\", \"size\": 220623, \"type\": \"image/jpeg\", \"key\": \"Fl0tugpqSeB38awhCx1e_Cooler_10.jpg\", \"filename\": \"Cooler_10.jpg\"}","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8355840,"subrecipe_title":null,"title":"Finish","transcript":null,"updated_at":"2014-10-20T19:26:46Z","youtube_id":"","ingredients":[]},{"activity_id":12,"audio_clip":"","audio_title":"","created_at":"2014-10-20T19:26:46Z","directions":"Season and serve your perfect, cooler-cooked food.","extra":null,"hide_number":null,"id":157785,"image_description":"","image_id":"{\"url\": \"https://www.filepicker.io/api/file/JVrPNh1iSliW0YRXKdKd\", \"size\": 275360, \"type\": \"image/jpeg\", \"key\": \"HfLS13yTCq9HrvGr2KwA_Cooler_11.jpg\", \"filename\": \"Cooler_11.jpg\"}","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8372224,"subrecipe_title":null,"title":"Serve","transcript":null,"updated_at":"2014-10-20T19:26:46Z","youtube_id":"","ingredients":[]}]}

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