King Food and Sous Vide . . .

We sat outside this morning with our coffee, enjoying the nice weather and talking about upcoming events. Then I took care of some maintenance chores like changing out a water hose with a pinhole leak, and getting a bucket of sand so I could relevel and set the pavers that I put in between the rig door and the patio area.

Then it was out and about for lunch and errands, with the lunch stop being long-time favorite King Food for Hot & Sour Soup and Chicken in Hot Garlic Sauce with Jalapenos.

King Food Chcken Garlic 4

Then after a quick stop at WalMart for some landscape items, we filled up with gas at the Sam’s next door. Seems like gas prices have steadied at about 90 cents over what it was in November. Hopefully it won’t start taking off again.

Then coming home, we made an HEB stop for a few things, one of them being a Styrofoam cooler to experiment with setting it up as a Sous Vide cooker enclosure.

Then of course we had to make a Cowboy Coffee stop so we would have another excuse to set out on the patio some more. Always nice.

I had seen Styrofoam coolers used as Sous Vide cookers on the Internet, but I was curious about how the Styrofoam would stand up to the hotter temps used for slow cooking ribs, etc., I.e. 160° or so.

So I cut a hole in the cooler lid just large enough to hold my Inkbird Sous Vide Cooker and gave it a try.

Styrofoam Sous Vide Cooker 1

I filled the cooler with tap water to the high water mark on the cooker, set it for 160°, and turned it on.

It took about 55 minutes to bring the 69° tap water up to 160, and then I let it run for about an hour. At that point I turned it off, let it cool down a bit, and then dumped the water out in the sink.

And when I checked out the inside of the cooler I found no indication of too much heat, and the outside of the cooler never even became warm. So I guess we’re good to go for Ribeyes next weekend. Maybe.

It will take a little juggling, because I like my steaks Medium-Rare and Jan likes hers between Medium and Medium-Well. So what I plan to do is to do them Medium-Rare in the cooker, and then take Jan’s out and put it on the gas grill for a bit to bring it up to Medium-Medium-Well. Then I’ll take mine out when hers is almost done and put it on the grill for a few minutes too.

The Sous Vide cooker is supposed to be able to hold steaks at a certain temp for a while without overcooking, so I’ll see how that works out.

And tomorrow’s another day.

Thought For The Day:


Unlimited power in the hands of limited people always leads to cruelty.” ― Aleksandr Solzhenitsyn

3 Responses to King Food and Sous Vide . . .

  1. Linda Sand says:

    I cook my steaks to 140° and it holds them there for hours. That’s how restaurants can cook you a perfect steak in just a few minutes–by pulling it out of a sous vide then quickly searing it. I make extra because I like cold steak leftovers. It is important to have space between the steaks so each one can be totally surrounded by water. We have a rack that lets us stand our steaks on their sides.

  2. Chris says:

    I think the sous vide sounds like it’s a lot more trouble then it’s worth! Put steaks on the grill, in less than 5 min, perfect! Another gadget! I will admit I’ve been hemming and hawing over whether or not to buy an air fryer for well over a year. My little kitchen has no more room and I cook 2 meals a day, every day! My 2 indoor grills, slow cookers, instant pot, and food processor all live in strange places! Not the kitchen! Lol I have 2 outdoor grills too. The big one and my baby Weber.
    Let us know how the steaks turn out!

    • gregwhite says:


      The thing I like about the Sous Vide is the ability to have a perfect medium-rare steak without having to worry about them getting over-cooked. Just set it and forget it. And it will hold them that way for hours. Which is most steak places now use Sous Vide to precook all their steaks.

      And since they’re cooked in a vacuum bag, they don’t/can’t dry out, but stay moist and juicy.

      This will also make it easier to coordinate my Medium-Rare and Jan’s Medium-Well.

      At least that’s the way it’s supposed to work. We’ll see next weekend.

      Take care.


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