When it comes to steaks, quality of cut is often directly correlated with satisfaction in eating them, and unfortunately, so is the asking price. To “solve” this problem, sous vide is often the most recommended solution – cook the beef in a slow and controlled temperature, and you’ll get almost any cut to be tender.

Sounds good, right? But here’s the catch – sous vide machines can be very pricey, and I’m not about to spend upwards of RM 1,000 – 2,000 without really knowing what I get myself into.

Enter McGyver inspired cooler-box sous vide solution. (well, I actually read this from another website)

all you need is a thermometer and a cooler box
all you need is a thermometer and a cooler box

For this method, you only need the following 3 crucial items

  • cooler box
  • ziplock bag (freezer type recommended as they’re usually stronger)
  • cooking thermometer

Now let’s look at how to make your own sous vide beef & chicken.

sous vide steak, medium rare, done in an hour or so
sous vide steak, medium rare, done in an hour or so

Instructions:

  • season your meat with salt and pepper, or any other desired seasoning
  • place them in zip lock bags
  • prepare hot water 2-3 Celsius above your desired internal temperature for the meat (example: slightly less than 60 C for medium rare beef, 75-80 Celsius for chicken)
  • lower the meat-bags and shake off excess air pockets before zip locking it
  • monitor every half an hour, if temperature drop below desired level, add hot water to bring it up
  • let the meat cook for an hour or two, depending on the thickness

sous vide chicken breast is surprisingly good on salad
sous vide chicken breast is surprisingly good on salad

  • use the thermometer to ensure that internal meat temperature is appropriate
  • for beef, heat up skillet (I use an IKEA one) to high temperature, then sear for a minute on each side before serving, a blow torch will do similar wonder for chicken breasts
  • add your side dishes, and eat away!

The results we got were amazing. Relatively cheap cuts of grass fed beef had the texture not entirely unlike tenderloin, and for the first time in my life, I actually enjoyed chicken breasts as it came out succulent and moist.

Will do it again!

KY cooks – Coolerbox Sous Vide Steak & Chicken Breast
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14 thoughts on “KY cooks – Coolerbox Sous Vide Steak & Chicken Breast

  • February 19, 2016 at 6:29 pm
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    KY, I like to grill steaks or chickens using homemade pesto on it at time for quick cooking. Have a Forman grill that cooked on both top and bottom for faster cooking. I loved Thai basil for it have a stronger taste instead pine nuts I use peanut or peanut butter in pesto also.

    Reply
    • February 21, 2016 at 8:36 pm
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      Vickie: homemade pesto sounds good!

      Reply
      • February 22, 2016 at 9:56 am
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        bow wow wow yippee yo yippee yay

        Reply
    • February 21, 2016 at 8:37 pm
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      The Yum List: thanks 😀

      Reply
  • February 22, 2016 at 9:11 am
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    I wish I had a pan with those lines to grill my steaks. 🙁

    Reply
    • February 22, 2016 at 9:21 am
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      suituapui: IKEA sells them rather cheaply, so on your next visit to KL you know what to do 😀

      Reply
      • February 22, 2016 at 9:56 am
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        non toxic marker pen also can do do

        Reply
        • February 22, 2016 at 9:59 am
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          immature: you try first and let us know.

          Reply
  • February 23, 2016 at 6:59 am
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    Uncle KY, Masterchef Supreme Winner 2016

    Reply
    • February 23, 2016 at 9:25 am
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      immature: more like getthochef

      Reply
      • February 25, 2016 at 7:19 am
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        yo yo yo wazzup muh chigga…

        Reply

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