This week we tried something--using the sous vide cooker while traveling.  We use our sous vide in a plastic Rubbermaid tub with a fitted top so splashing wasn't a concern.  It fit into the larger of our two sinks bowls.  We were running the generator so the roof A/Cs would be on so there was plenty of power.   We knew we were going to be stopping later than usual, so around 3pm we put some steaks up.  When we finally got to our destination around 8pm they were tender and tasty.  Something we'll definitely try again!

Good idea!   We've cooked BBQ ribs in the crockpot while tooling down the Alaskan Highway!  The crockpot was set in the sink.

  On 9/19/2019 at 1:33 PM, 2gypsies said:

The crockpot was set in the sink.

We did that a lot with our first motorhome back when we still had jobs and even in our early days of fulltime. Eventually it became our practice to be stopped for the night by 3 pm so we used the method much less. Now that we have downsized to a small travel trailer, that is a feature that I miss. 

I make toilet wine!  🙂

I have considered getting a thermal cooker for this purpose.  I like to "get it over with", but still like home cooked from scratch, so cooking it early and enjoying it later would be good.  I have read reviews and prefer the ones where you use the pot to cook in that goes inside of the thermal vessel where it continues to cook.  My only concern in this case is making sure the temperature stays hot enough to avoid spoilage, which is why I am still pondering whether or not to purchase it.  This is something where I don't spilling would be an issue.

  On 9/20/2019 at 7:19 AM, SnowGypsy said:

My only concern in this case is making sure the temperature stays hot enough to avoid spoilage, which is why I am still pondering whether or not to purchase it. 

In a thermal cooker, you do have to make recipes with enough liquid that allows for boiling for a couple of minutes before putting the inner pot into the "thermos."  It keeps hot for many hours, but if it's a concern, you can always re-boil the contents part way through the process.  I've done that before, especially when cooking beans just to make sure they are thoroughly cooked...not to avoid spoilage, but just to make sure the beans come out soft.

Do sous videsz taste like chicken?

LindaH:  Thank you for the idea.  I sort of do that with the cast iron pot with cast iron lid cooking early and then maintaining the temp until lunch by reheating periodically.

I looked up to see what the "sous vide" was.  I have seen them at our local Wal-Mart.  The ones I saw, I just thought those particular ones were for submerging in a pot of more or less liquids to heat them up, sort of like those contraptions that you stick in a cup of coffee with a cord, plug them in and the metal part gets hot (old time thing but I see them still advertised), so didn't pay much attention to them.  I guess I should watch a youtube on them.

  On 9/21/2019 at 3:29 AM, SnowGypsy said:

I looked up to see what the "sous vide" was.  I have seen them at our local Wal-Mart.  The ones I saw, I just thought those particular ones were for submerging in a pot of more or less liquids to heat them up, sort of like those contraptions that you stick in a cup of coffee with a cord, plug them in and the metal part gets hot (old time thing but I see them still advertised), so didn't pay much attention to them.  I guess I should watch a youtube on them.

"sous vide" means "under pressure" You put your food in an airtight bag while removing any excess air from it. Then you drop that bag into a pot of water with the cooking unit set to your preferred temperature. I like my steaks done to 140°. The heating element will take the water to that temperature then hold it there for hours. So no matter how many hours I leave in my steaks, they are always done just right. It's nice to not have to pay attention to timing when cooking perfect food.

Linda

  On 9/21/2019 at 5:07 AM, sandsys said:

"sous vide" means "under pressure" You put your food in an airtight bag while removing any excess air from it. Then you drop that bag into a pot of water with the cooking unit set to your preferred temperature. I like my steaks done to 140°. The heating element will take the water to that temperature then hold it there for hours. So no matter how many hours I leave in my steaks, they are always done just right. It's nice to not have to pay attention to timing when cooking perfect food.

Linda

What does a steak look like when taken out of the water?  A good part of enjoying a steak is the searing look from a grill.

  On 9/21/2019 at 5:17 AM, 2gypsies said:

What does a steak look like when taken out of the water?  A good part of enjoying a steak is the searing look from a grill.

Most people (including restaurants) throw it on a grill for a short period of time to get that sear. If you do that you might want to cook it to a bit lower temperature in the sous vide--maybe 135° if you like yours done medium like I do. Be sure your grill is very hot when you throw the steak on for finishing as you don't really want it to cook anymore.

Linda

Thanks Linda

More accurately sous vide means under vacuum rather than pressure.  If you have a vacuum bagger(dosn't everybody ?) you put your steak in the bag along with any spices and vacuum seal the bag and drop it in the water and wait!  I have seen a propane torch used to brown and carmalize the outside of the steak and make it look more appetizing.

  On 9/21/2019 at 5:17 AM, 2gypsies said:

What does a steak look like when taken out of the water?  A good part of enjoying a steak is the searing look from a grill.

The steak doesn't "come out of the water."  The steak is sealed in a bag when it is in the water.  We sear it on a grill or, more frequently, in a frying pan to cause the fat to caramelize and to raise the serving temperature.

It's highly likely that you have eaten sous vide cooked chicken and steaks at quite a few restaurants without knowing it.  The technique was invented by the restaurant industry more than 25 years ago.  How do you think that large chain restaurants can offer so many different chicken dishes?  The chicken breasts are sitting in a sous vide bath waiting for someone to order them.  When ordered they are put in the appropriate sauce and served to the diner.

Edited September 21 by docj

  On 9/21/2019 at 7:52 AM, orca said:

More accurately sous vide means under vacuum rather than pressure.  If you have a vacuum bagger(dosn't everybody ?) you put your steak in the bag along with any spices and vacuum seal the bag and drop it in the water and wait!  I have seen a propane torch used to brown and carmalize the outside of the steak and make it look more appetizing.

I think most "regular folks" use ziplock bags to seal their sous vide items.  We use "freezer grade" ziplocks.