Anyone tried Sous Vide while on the road?

[Redbearded]

Just wondering if anyone has tried Sous Vide cooking followed with a blowtorch for meal prep. I'm not on the road yet, but I find that I can prep tons of meals ahead at the same time and fridge for later (yes I realize fridge space can be at a premium).

 

[Travelmonkey]

I've done ribeye steaks in my travel trailer with my sous vide. Finished on my BBQ, though (no blowtorch). I did have an electric hook up, though.

For boondocking, I would have no problem using a small ice chest and using boiling water to manually maintain ~130F water bath for steaks. I've done this a few times at home before I got a sous vide machine and the steaks turned out great. For recipes that call for higher temps and/or extremely long cook times, this method wouldn't be worth the hassle (pork, for example).

I do like prepping ahead of time and cooking is pretty hands off. I think it works well for this lifestyle.

 

[Travelmonkey]

Here are some pics of ribeyes using the ice chest method to sous vide.  Finished on a cast iron.  The next pic is of thick cut port chops.  Again, I finished on the cast iron.

 

[Travelmonkey]

For some reason can’t get pic of Pork chops to post

 

[highdesertranger]

no pic, then it didn't happen. lol, just kidding. more then likely your pic is to large(to many pixels). you need to resize it. highdesertranger

 

[Boyntonstu]

Hair dryer anyone?

[video=youtube]

 

[Travelmonkey]

no pic,  then it didn't happen.  lol,  just kidding.  more then likely your pic is to large(to many pixels).  you need to resize it.  highdesertranger

And we ate the evidence.  Here’s another attempt to post:

 

[[email protected]]

Just wondering if anyone has tried Sous Vide cooking followed with a blowtorch for meal prep. I'm not on the road yet, but I find that I can prep tons of meals ahead at the same time and fridge for later (yes I realize fridge space can be at a premium).

I’m going to use it a lot, just as I do at home. I’m most impressed with how well fish and chicken turn out, moist and very tender, and you end up with concentrated meat juices that make excellent sauce base. I used a “ kill a watt” gauge and find that it used 1.5 and 2 ah respectively for fish, (30 min at 132), and chicken breast, 1 hr at 140 degrees). That includes heat up in a small cooler, with hollow plastic marbles on top of the water for added insulation.

 

[Ticklebellly]

..... Sous Vide cooking followed with a blowtorch .......

I am assuming this process is same or similar to what some current cooking shows refer to as Reverse Sear.    Essentially, slow cook in a semi sealed container then finished on a seriously hot plate to caramalise the exterior.    Juices are used to deglaze the plate and make a sauce.   The reverse sear bit is what is new to me.

I am keen to try the reverse sear idea as a variation of Starter Motor food method.    The initial cook happens when a steak is wrapped in multiple layers of foil and put in the engine well while driving for two hours or so.   The finish happens after camping up for the night.

I have cooked fish and stews using motor generated heat before and heated many a can of beans this way, too.   I have not had a problem with fuel and oil fumes contaminating the food and put that down to lots of layers of foil.   Currently sourcing a small pressure cooker big enough to take a couple of rib eye medallions flat.

 

[eDJ_]

I know one guy who experimented with regular zip lock bags to sous vide.  He placed the meat in the bag and at one end placed a plastic drinking straw (from fast food places)  and zipped the bag closed to the straw.  Then he sucked all of the air from the bag that he could and as the bag was vacuumed out, he gently bit on the straw while still inhaling and withdrew the straw and with his thumb and index finger closed the bag just as the straw was pulled out.   He said it takes a little bit of practice but it eliminates the cost of Vacuum  equipment.   And you get the same results with your cooking effort. 

Sous Vide is a great way to cook less expensive cuts of meat to have what taste like a more expensive cut.  The meat can be seasoned with a rub etc prior to placing it in the zip lock bag if you like.  But if you do this using the plastic straw method, make sure the rub is moist on the meat so you don't inhale the seasonings.