Forget Buying An Expensive Sous Vide Machine. All You Need Is A Cooler

The sous vide method has become quite popular in the last few years and has made its way from professional to home kitchens. Some of the earliest known instances of the sous vide method being used came from two separate French chefs in the 1970s — one was trying to improve the tenderness of the beef he was cooking, while the other was trying to stop the piece of liver he was working with from shrinking as it cooked. The sous vide method achieved both of these objectives better and more easily than most other cooking methods, which is why it quickly became the mainstay of Michelin-starred restaurants. Given its simplicity, however, there's no reason for a budding home chef not to try it. The only hurdle is the cost of the sous vide machine, which can run for hundreds of dollars and could be a bit much for someone just wanting to try the method out at home.

Fortunately, it's surprisingly easy to replicate sous vide conditions with just a cooler and a waterproof cooking thermometer like this one from Alpha Grillers. A sous vide machine basically holds water at a specific temperature for extended periods. Food in vacuum-sealed bags is immersed in the water until it is cooked through, which means the food's internal temperature reaches the required level. Hot water in an insulated cooler can do the job equally well. The only additional step is having to top it up with hot water to maintain the temperature, but you will save a significant chunk of money in the process.

Irrespective of the cooking method, it's important to ensure that food is cooked to the minimum temperature required to kill off any lingering pathogens. Per the USDA, the internal temperature of a steak should be 145 degrees Fahrenheit, while minced meat and poultry should be 165 degrees Fahrenheit. When using a cooler, use water that is at a slightly higher temperature than your target to account for heat loss when the food is added. Because of this — and also to ensure that the food remains surrounded by hot water — avoid overcrowding your sous vide cooler and ensure the food bags are completely submerged; consider weighing them down.

The time it takes to sous vide food depends on several factors, but with a bit of practice, you'll get a good idea. For a steak's internal temperature to reach 145 degrees Fahrenheit, it can take anywhere between one and three hours. You may have to check the food's internal temperature in between, which is why another hack is to employ reusable food-grade Ziploc bags instead of regular sous vide bags. It's okay if they're not completely vacuum sealed, but try to remove as much air as you can from the Ziploc bags.

With this cooler trick, your steaks will taste closer to restaurant quality when you sous vide and then sear them. It's also a great way to disinfect meat while retaining juices so that you can make steak tartare without worrying about food poisoning. Finally, you can also use the sous vide cooker to speed up alcohol infusions for homemade cocktails!