Cook Your Meat in a Beer Cooler

By this point, there is absolutely no question that the method of cooking foods at precise low-temperatures in vacuum-sealed pouches (commonly referred

to as "sous-vide") has revolutionized fine-dining kitchens around the world. There is not a Michelin-starred chef who would part easily with their

Polyscience circulators. But the question of when this technique will trickle down to home users—and it certainly is a question of when, and not if—remains

to be answered.

The Sous-Vide Supreme, introduced last winter, and of which I am a big fan, is certainly a big step in the right direction. But at $450, for most people,

it still remains prohibitively costly. In an effort to help those who'd like to experiment with sous-vide cookery without having to put in the capital, a

couple weeks ago I devised a novel solution to the problem: Cook your food in a beer

cooler.

"a beer cooler is just as good at keeping hot things hot as it is at keeping cold things cold"

Here's how it works: A beer cooler is designed to keep things cool. It accomplishes this with a two-walled plastic chamber with an air space in

between. This airspace acts as an insulator, preventing thermal energy (a.k.a. heat) from the outside from reaching the cold food on the inside. Of course,

insulators work both ways. Once you realize that a beer cooler is just as good at keeping hot things hot as it is at keeping cold things cold, then the rest

is easy: Fill up your beer cooler with water just a couple degrees higher than the temperature you'd like to cook your food at (to account for

temperature loss when you add cold food to it), seal your food in a plastic Ziplock bag*, drop it in, and close your beer cooler until your food is cooked.

It's as simple as that.