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{"activity_order":8388586,"activity_type":["Technique","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":null,"likes_count":11,"published":true,"published_at":"2012-10-12T18:14:05Z","show_only_in_course":false,"slug":"improvised-sous-vide-insulated-cooler-method","source_activity_id":null,"source_type":0,"summary_tweet":null,"timing":"","title":"Improvised Sous Vide\u2014Insulated Cooler Method","transcript":"","updated_at":"2013-06-07T11:02:34Z","upload_count":0,"used_in":[],"yield":"","youtube_id":"75a4X_paOOc","tags":[],"equipment":[],"ingredients":[],"steps":[{"activity_id":12,"audio_clip":"","audio_title":"","created_at":"2012-10-12T18:24:30Z","directions":"* Vacuum pack your product, or use the water displacement technique shown <a href=\"/activities/simple-sous-vide-packaging\" target=\"_blank\">here</a>.","hide_number":null,"id":80,"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":{},"step_order":8388598,"subrecipe_title":null,"title":"Package the Food","transcript":null,"updated_at":"2013-03-27T20:08:10Z","youtube_id":"","ingredients":[]},{"activity_id":12,"audio_clip":"","audio_title":"","created_at":"2012-10-12T18:25:25Z","directions":"* Use an instant read thermometer to adjust the temperature of the hot water from your faucet to the ideal cooking temperature, which will vary by the kind of food you are cooking.\r\n\r\n* 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 is about right. The extra heat helps to compensate for the mass of the cold food and the fact that you are adding the hot water to a cooler, er, cooler.","hide_number":null,"id":82,"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":null,"presentation_hints":{},"step_order":8388599,"subrecipe_title":null,"title":"Heat the Water","transcript":null,"updated_at":"2013-03-27T20:08:12Z","youtube_id":"","ingredients":[]},{"activity_id":12,"audio_clip":"","audio_title":"","created_at":"2012-10-12T18:25:43Z","directions":"* If the water from your faucet doesn't run hot enough, then fill your cooler most the way full with hot water and raise the temperature until it's just right with boiling water.\r\n\r\n* Check the temperature of the water from time to time while the food is cooking and adjust the temperature by adding boiling water and stirring as needed.","hide_number":null,"id":83,"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":{},"step_order":8388600,"subrecipe_title":null,"title":"Fill the Cooler","transcript":null,"updated_at":"2013-03-27T20:08:14Z","youtube_id":"","ingredients":[]},{"activity_id":12,"audio_clip":"","audio_title":"","created_at":"2012-10-12T18:26:13Z","directions":"* If using vacuum packaged food, simply drop the food into the cooler.\r\n\r\n* If packing food with the water displacement technique, then submerge the package of food into the water to force our the air. Your packages of food should NOT float.\r\n\r\nTIP: You can hang the end 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, especially when the water is really hot.","hide_number":null,"id":84,"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":{},"step_order":8388601,"subrecipe_title":null,"title":"Begin Cooking","transcript":null,"updated_at":"2013-03-27T20:08:15Z","youtube_id":"","ingredients":[]},{"activity_id":12,"audio_clip":"","audio_title":"","created_at":"2012-10-12T18:26:33Z","directions":"* It is important to close the lid of the cooler to to prevent heat from being lost to through evaporation.\r\n\r\nNOTE: 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 when using this technique.","hide_number":null,"id":85,"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":{},"step_order":8388602,"subrecipe_title":null,"title":"Cover the Cooler","transcript":null,"updated_at":"2013-03-27T20:08:17Z","youtube_id":"","ingredients":[]},{"activity_id":12,"audio_clip":"","audio_title":"","created_at":"2012-10-12T18:26:49Z","directions":"* Check temperature of the water after the first 30 minutes, it should have fallen to just above your desired cooking temperature.\r\n\r\n* For 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.\r\n\r\n* 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.","hide_number":null,"id":86,"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":{},"step_order":8388603,"subrecipe_title":null,"title":"Monitor Temperature","transcript":null,"updated_at":"2013-03-27T20:08:19Z","youtube_id":"","ingredients":[]},{"activity_id":12,"audio_clip":"","audio_title":"","created_at":"2012-10-12T18:27:11Z","directions":"* When the food has finished cooking, remove the package of food from the hot water.\r\n\r\n* If you are uncertain whether the food has reached the desired doneness, you can use an instant read thermometer to quickly check its core temperature. If the food isn't done cooking, simply repackage the food and drop it back into the water to continue cooking.","hide_number":null,"id":87,"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":{},"step_order":8388604,"subrecipe_title":null,"title":"Remove the Food","transcript":null,"updated_at":"2013-03-27T20:08:20Z","youtube_id":"","ingredients":[]},{"activity_id":12,"audio_clip":"","audio_title":"","created_at":"2012-10-12T18:27:28Z","directions":"* Gently remove the food from the packaging. Take care with fragile ingredients like fish, which can easily break apart.\r\n\r\n* If desired, drain the cooking juices from the packaging and use them for a quick sauce. In the this demonstration we use the cooking juices to quickly saut\u00e9 some watercress to serve with sous vide halibut.","hide_number":null,"id":88,"image_description":"","image_id":"{\"url\": \"https://www.filepicker.io/api/file/8PbnSdMiQumJtQOOREcB\", \"size\": 211436, \"type\": \"image/jpeg\", \"key\": \"z9oH5INR8moJl0s2YZaa_Cooler_9.jpg\", \"filename\": \"Cooler_9.jpg\"}","is_aside":null,"presentation_hints":{},"step_order":8388605,"subrecipe_title":null,"title":"Unpackage the Food","transcript":null,"updated_at":"2013-03-27T20:08:22Z","youtube_id":"","ingredients":[]},{"activity_id":12,"audio_clip":"","audio_title":"","created_at":"2012-10-12T18:27:47Z","directions":"* Most sous vide cooked meats and seafood benefit from a quick finishing step. Here, sous vide halibut is briefly pan-roasted.","hide_number":null,"id":89,"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":{},"step_order":8388606,"subrecipe_title":null,"title":"Finish the Food","transcript":null,"updated_at":"2013-03-27T20:08:24Z","youtube_id":"","ingredients":[]},{"activity_id":12,"audio_clip":"","audio_title":"","created_at":"2012-10-12T18:28:04Z","directions":"* Season and serve your dish.","hide_number":null,"id":90,"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":{},"step_order":8388607,"subrecipe_title":null,"title":"Serve","transcript":null,"updated_at":"2013-03-27T20:08:25Z","youtube_id":"","ingredients":[]}]}