Sous Vide in a beer cooler | Page 2 | Food Production and Preservation | Forums

Well I used my beer cooler last night (after insulating the night before) to cook a Filet. Starting temp was at 133.5 and cooked for 2 hours. After 2 hours the temp was 126, so it was a higher temp drop than I wanted.

I wasn't gonna let a good filet go to waste even though I was somewhat concerned with the issue of bacteria, so I heated up the cast iron skillet and seared on both sides. I have to say, this thing makes for a damn good steak. Very tender.

I'll probably look into some more home made sous vide machines, to keep the water circulating and temps steady.