Everything About Watercoolers

Lets sous vide (not sure if that can be used as a verb, but Ive committed worse grammatical atrocities so its staying) up some meat. Cooler Cooked Steak - 1 decently thick sealable plastic bag per steak - at least 2 qts. of water - a cooler that can hold at least 2 qts. Water - an instant read thermometer - a kettle and a source of heat - a small butane torch Per Lopez-Alt, the internal temperature to shoot for is 120F for rare, 130F for medium rare, and 140 for medium. I prefer my steaks cooked medium rare and will be explaining things with that temperature in mind. If you prefer yours more

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