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Sous Vide Cooler Hack

GrateEggspectations
GrateEggspectations Posts: 11,588
edited February 2017 in EggHead Forum
So, with all of this talk of YETIs and RTICs on the forum as of late, I thought I would pass along some useful info about a sous vide hack that eliminates the need for a circulator. 

With all of the money that many of us have recently invested in our coolers, here is a good way to get the most out of them and capitalize on their hot/cold retention abilities.

http://www.seriouseats.com/2010/04/cook-your-meat-in-a-beer-cooler-the-worlds-best-sous-vide-hack.html

I had recently been toying with the idea of purchasing a circulator, but equipped with two YETIs (one of which is a compact size), I may just hold off until I have had the opportunity to give this a go (likely this weekend).

Great thing about this approach is that it can be done on the go (camping, fishing, hunting, tailgating, etc.). I can just picture some of you roaming the forests with your slowly-cooking dinner in the Hopper slung over your shoulder.  :)
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Comments

  • JohnInCarolina
    JohnInCarolina Posts: 34,725
    Cost of YETI cooler: $250+

    Cost of Anova Unit: $150

    Just sayin' !
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • GrateEggspectations
    GrateEggspectations Posts: 11,588
    JohnInCarolina said:
    Cost of YETI cooler: $250+

    Cost of Anova Unit: $150

    Just sayin' !
    I agree entirely. The difference is that the YETI keeps my drinks cold AND can do sous vide. Plus, I already own the YETIs. 
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  • JohnInCarolina
    JohnInCarolina Posts: 34,725
    GrateEggspectations said:
    JohnInCarolina said:
    Cost of YETI cooler: $250+

    Cost of Anova Unit: $150

    Just sayin' !
    I agree entirely. The difference is that the YETI keeps my drinks cold AND can do sous vide. Plus, I already own the YETIs. 
    Good luck getting the water in your cooler to be 180C.  I like the hacks, but there are limits to what can reasonably be done.
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • GrateEggspectations
    GrateEggspectations Posts: 11,588
    Only need 150 for steaks. Warm tap water in cooler. Add boiling water. 

    Doesn't sound too difficult to me. 
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  • HeavyG
    HeavyG Posts: 10,380
    I did the "beer cooler" sous vide thing 5 or 6 years ago before I bought my circulators. 

    Sure, it can be done and if all one wants is to infrequently do a few steaks or chicken breasts for a couple of hours it is fairly easy to do. 

    If you want to do a chuck roast for 48 hours it just isn't a practical approach. If you want to do some veggies that require very hot water I'm not sure I would want to risk damaging a Yeti cooler just to cook a bunch of carrots at 193°F.
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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  • paqman
    paqman Posts: 4,923
    GrateEggspectations said:
    Only need 150 for steaks. Warm tap water in cooler. Add boiling water. 

    Doesn't sound too difficult to me. 
    150 sounds too hot for steaks.  I usually cook beef at 125F or 131F.

    Chicken is 147F

    Pork is 147F and sometimes 131F

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • lousubcap
    lousubcap Posts: 36,770
    I use the old-school hot tub method for steaks and this is an upgrade to that process.  Whatever works to get your desired outcome.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • GrateEggspectations
    GrateEggspectations Posts: 11,588
    @paqman: 150 is the temp of the water I would initially throw in the cooler (with the assumption that it'll dip some as I'm filling it and that it will drop once the cool steaks are added).
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  • lkapigian
    lkapigian Posts: 11,549
    I made some Sous Vide tea the other day, it was awesome
    Visalia, Ca @lkapigian
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  • JohnInCarolina
    JohnInCarolina Posts: 34,725
    GrateEggspectations said:
    Only need 150 for steaks. Warm tap water in cooler. Add boiling water. 

    Doesn't sound too difficult to me. 
    Right, I wasn't talking about steaks.  
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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