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Beer Cooler Sous-Vide: Has Thomas Keller Been Reading Serious Eats?

In a great article in yesterday's LA Times, Thomas Keller, chef of The French Laundry, Per Se, Bouchon, and others himself gives us some tips and tricks for how to cook sous-vide at home (that's cooking in vacuum-sealed pouches in a water bath). His advice for home cooks? Cook the food in a cooler. Sound familiar?

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33 Comments | Posted by The Serious Eats Team, September 9, 2011 at 2:15 PM
Tagged: kitchen hacks, sous vide, Thomas Keller

Cook Your Meat in a Beer Cooler: The World's Best (and Cheapest) Sous-Vide Hack

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. 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 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. I put the hack method head-to-head against the Sous-Vide Supreme.

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150 Comments | Posted by J. Kenji López-Alt, April 19, 2010 at 12:15 PM
Tagged: kitchen hacks, meat, sous vide