So after hearing about this on the internet, my wife and I decided to try it. For those who don't know, it's about cooking meat for a LOOOONG time at very low temperatures. In order to kill any bacteria the meat has to be at ~130F for 2+ hours, so the thought is that you keep a tougher piece of meat at that temperature for a long period of time, and it will not only sanitize it but also allow it to tenderize as the sinews break down. Basically you "cook" it at the final temperature you want the internal steak to be, and then pan-sear it at the end. You get the temperature control via a water-bath, with the meat in an airtight package. The Setup Not wanting to drop ~$400 on a full Sous Vide cooker, we opted for the "temperature controller + crockpot" method. We purchased a Johnson Controls temperature controller that will cut power to the crockpot once it's at a certain temperature, and then turn it on after it drops below that. The benefit of this is that when we want to turn our freezer into a lagering fridge, it can do the opposite (keep a freezer/fridge at low temperatures to ensure proper lagering). The crockpot was a cheap $15 one with just the twisty knob (needed because it has to stay in the "on" position after the power gets cut and comes back on). The Meat Since the main advantage of Sous Vide is tenderizing a tough but flavorful piece of meat, we opted for chuck steak, which was ~2" thick so it was almost more of a chuck roast. Trimmed most of the large bits of fat, but that might not have been necessary since the fat was mostly intact after the cooking process. Rubbed with salt/pepper/cayenne pepper. The Cooking Put the steak into a ziplock freezer bag with as much of the air removed as possible (the true setup uses vacuum sealing), plopped into the crockpot full of water with a plate on top to keep them fully submerged. Crockpot was set on "keep warm" setting since the Hi and Lo were definitely to warm, and it would overshoot the target temperature by a couple degrees after the controller cut the power. The crockpot was set to turn off at 131, and mainly stayed between 129 and 131. We left it that way for 48 hours, stirring occasionally to ensure that each piece was in full contact with the water. When the 48 hours was over, we patted the steaks dry, then pan-seared each in a frying pan with oil, about 30sec per side (so times 4, since they were relatively cubical). The Result O...M...F...G... It was relatively tender, probably more tender than a NY strip but MUCH more flavorful. Since we're used to grilling a steak where the rub encrusts on the outside, the whole sous vide process ended up with a lot less of the rub taste, and a whole lot more of the steak taste. It was basically the epitome of "what steak should taste like". Words can not describe how good this tasted. The Aftermath So it's got us thinking, planning, and scheming for the next time we're going to cook. 1) The chuck steak was an excellent choice, but you can go for pretty much anything that is flavorful, *or* if you just want to marinate it you can go for anything. Not sure whether we're going to try to perfect the chuck process before moving on, or whether we might try something like a marinated top round... Wife has this crazy idea that eating leaner, healthier meat would be better for us. 2) Cooking it at 131 for 48 hours was excellent, but did leave quite a bit of fat still in the meat. We're thinking about possibly a) cooking it for another 12-24 hours to get it a bit more tender and/or b) increasing the temperature by a couple degrees towards the end to melt a bit more of the fat. Not sure what either of those results would be, but based on the first test I imagine it would be amazing. Anybody else try this? Any good recipes, or thoughts on what to try next? Damo? We're probably going to do pork steak tonight (since it's already tender it doesn't need to stay in the water bath anywhere near as long), and the wife is already planning on making yogurt at some point... We're also probably going to invest in a vacuum sealer, but wanted to try it out with ziploc bags to see if it worked.