I built a sous vide cooker using a crock pot and the instructions I found on this web site. I have made steaks twice and they have come out so good ! Done perfect based on what temp you set it. I think this will work great in the RV... just set it up, and go about whatever you want to do that day, when you get back, take the steaks out and sear them for a few seconds, for looks mainly, and you are good to go. I'll be trying chicken tomorrow. Anyone else here do sous vide ?

I will be now. thanks for the link. We are nearly vegetarian, mostly for health reasons. Every few months I will buy two 2-3" thick Organic grass fed filets. They are hard to cook to get the middle med rare without drying out the outsides. This will be perfect. I have seen hamburgers cooked this way to 130 then deep fried for a few minutes.We don't have a vacuum sealer. We use the ziplock brand vac bags. Have you tried those? My guess they would leak. Have to start looking for one.

That looks interesting. I do wonder if the control box doesn't need some ventilation? It appears that the temperature unit is.

boil my steaks? I think not. $40 cooker with a $100 controller?bumpy

Bumpyroad wrote:boil my steaks? I think not. $40 cooker with a $100 controller?bumpyNot my cup of tea either. I noticed the website didn't show a photo of the resulting steak.Cave man style is what I like for my steaks.

Such positive feedback for a great idea. The controller is under $40 BTW. A Sous Vide cooker off the shelf starts at $400. I'm going to have mine built by Christmas.

Sous Vide cooking | Good Sam Community

30 Replies

Big_Katuna
Explorer II
Mar 12, 2014
The top sirloins were tender and juicy but the meat tasted livery. Something I think just happens sometimes. The pork chops were great and will do more. Can't wait for the fall wild salmon season.
JoeH
Explorer III
Mar 12, 2014
Big Katuna wrote:
UPDATE. So I built the DIY controller and used it this weekend.
AWESOME! I did big thick bone in Pork Chops and the were tender and moist.
I did 145 degrees for five hours then browned them in a hot cast iron skillet a few minutes on each side. Gonna do a couple thick top Sirloin filets next.

I enjoyed making the controller and trying a different means of preparing the food. I have been traveling ( not in the RV) so I haven't been back into the mode of using it. Just got back this weekend so I'll start experimenting again. Heading to Gainesville for the Drags for the first time with the RV and will figure out something to try sous vide this weekend. Pork Chops sound like they might fit the bill !
NYCgrrl
Explorer
Mar 10, 2014
Bumpyroad wrote:
NYCgrrl wrote:
magnusfide wrote:
Bumpyroad wrote:
boil my steaks? I think not. $40 cooker with a $100 controller?
bumpy

Not my cup of tea either. I noticed the website didn't show a photo of the resulting steak.

Cave man style is what I like for my steaks.

Here's a link with mouthwatering pics:

sous vide steak

but the water would put out my charcoal.
bumpy

:W
Bumpyroad
Explorer
Mar 09, 2014
NYCgrrl wrote:
magnusfide wrote:
Bumpyroad wrote:
boil my steaks? I think not. $40 cooker with a $100 controller?
bumpy

Not my cup of tea either. I noticed the website didn't show a photo of the resulting steak.

Cave man style is what I like for my steaks.

Here's a link with mouthwatering pics:

sous vide steak

but the water would put out my charcoal.
bumpy
NYCgrrl
Explorer
Mar 09, 2014
magnusfide wrote:
Bumpyroad wrote:
boil my steaks? I think not. $40 cooker with a $100 controller?
bumpy

Not my cup of tea either. I noticed the website didn't show a photo of the resulting steak.

Cave man style is what I like for my steaks.

Here's a link with mouthwatering pics:

sous vide steak
Big_Katuna
Explorer II
Mar 04, 2014
UPDATE. So I built the DIY controller and used it this weekend.
AWESOME! I did big thick bone in Pork Chops and the were tender and moist.
I did 145 degrees for five hours then browned them in a hot cast iron skillet a few minutes on each side. Gonna do a couple thick top Sirloin filets next.
magnusfide
Explorer II
Dec 13, 2013
JoeH wrote:
Can't eat the same stuff prepared the same ways all the time ....

As an old timer, I've seen many different preferences in my life. There are folks who can indeed eat the same meals all the time.

Like another poster said: it's whatever works for you particularly but not all are the same. Call it life's diversity.
JoeH
Explorer III
Dec 13, 2013
I tried chicken last night.... used this recipe. .... came out moist and tender. So far, I'm good with the results of the beef and chicken I've cooked with this method. I really like being able to throw it in the pot and go off and do something and not have to worry about exact timing of when to take it out.
Wanderlost
Nomad II
Dec 13, 2013
Sounds interesting, but I have the eternal problem of no place to store another kitchen gadget.

So all you who decide to do this, please report back on the results and flavors.

Might convince me to find the storage space.
Merry
Explorer
Dec 12, 2013
My son the chef cooks this way. The results are amazing. If I could figure out how to post photos you'd be drooling. I think I'll try this method when we get to Florida this winter

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Sous Vide cooking

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