by Tracy Morrison

Created on: May 05, 2010

Sous-vide is French for the phrase "under vacuum" and describes cooking meats and vegetables in vacuum sealed plastic pouches. The pouches are then left in a water bath at a low temperature for an extended period of time.

Sous-vide cooking is not a term you use in the kitchen everyday. This method has become extremely popular in the fine-dining circle. If you would like to try your hand at sous-vide cooking, this trick by using a beer cooler is simple and economical.

If you know nothing about sous-vide cooking, the technique is considered unconventional by many and written off by most chefs. If you have the money to spend on the necessary equipment, you seal a piece of meat into a vacuum-sealed bag, place the bag into a sous-vide slow cooker which is basically a specifically designed "crock-pot" that will keep the meat and the water at a precise temperature for whatever amount of time you specify. The result is moist, delicious meat that has become very popular in the pricey, high end bistros. The problem is, a professional sous-vide setup can easily set you back $600 or more.

Some adventurous cooks began experimenting with beer coolers and zip lock bags as a much more affordable sous-vide cooking method with fantastic results. Its been tried by many at home and in a professional setting and were very pleased with the way the food turned out. This method can expertly cook both fish and steak to perfection. This method requires only minimal work to complete perfectly cooked dishes. This method is low maintenance when entertaining at home.

1. Put the meat in a thick plastic bag. (vaccumm sealed is the best) Only put one or two pieces of meat in each bag, this ensures that the meat is completely surrounded by the water.

2. Add whatever seasoning you prefer (salt and pepper are always a good choice) press as much air out of the bag(s) as you possibly can and seal the plastic bag as tightly as possible. You don't want any water to enter the bag!

3. Heat several quarts of water to the desired temperature and pour into the cooler. Place the plastic bags into the water and immediately cover to reduce the loss of heat. You should leave the meat in the water for at least 30 minutes, more for a thicker cut of meat. Whats is unique about this method is that you can leave it in for much longer (several hours) provided the temperature stays close to a constant.

4. Once you remove the meat from the bath, heat a frying pan or grill, remove meat from plastic bag and brown both sides of the meat. Since you take the meat directly from the water bath it's already very warm so the browning is very fast.Your meat will be pink in color inside and very moist and juicy. The short frying gives it a nice browned crust and is so tender to chew!

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