TravelTalkOnline Forums Travel and Vacation Forums British Virgin Islands Sous Vide on a Cat....

Sooooooo, it might be a strange question but has anyone ever used a Sous Vide for assistance in cooking on a Cat? We plan on cooking aboard for a number of our dinners come October/November and our group of 3 couples has discovered that using a Sous Vide here at home saves time and makes meal prep much easier. (A ribeye cooked in a sous Vide then finished with a torch is an amazing thing) Our last trip we discovered it was nigh impossible to bbq 5 rib eyes on the little bbq that’s onboard.
We’re thinking how easy it would be to set up the Sous Vide, start simmering your pre-prepped meal and then head ashore for the day knowing your meal can be finished aboard when you return.
Don’t think power will be an issue, we’re on a Leopard 43...

You can prepare the rib eyes sous vide at home and bring the down frozen. Thaw in fridge and reheat on bbq, just down go higher than the original target temp.

My issue has always been 2 fold.

1) fresh water used for the bath, unless you have a water maker as scuba doo does.

2) what container would you use to cook the rib eyes in?

I sous vide a couple of meals and refreeze to take with. Thaw in the fridge and finish on the grill, whether it’s the electric grill on the cat, or a charcoal grill. Never had an issue or problem.

Regarding fresh water, you could use water from the tanks, as you’ve now pasteurized it, I’d think, and it’s completely separate from your food. A container is another issue, although a small cooler would work.

You might consider searing before sous vide, a quick once over with your torch.

Light the grill, throw on a large slab of meat pop open a beer and enjoy the aroma of a good steak while watching the sunset🦖

That's not the same.

Did it on a monohull but I guess that doesn't count.

We why not use seawater for the sous vide? Yes it would be harsh on the unit, but rinse well after use.

I would not trust my immersion circulator in a salt bath. Even a few hours at temperature. Some things start rusting almost immediately.

We did that in June with 7 filet mignons. . Used the Sous Vide at home and froze the steaks. Thawed them and grilled them. Eh, we were disappointed. They were mushy!

You could do a standing 6 rib beef roast in the galley oven in the same amount of time you'd need for sous vide, and have the au jus to boot. AFAIC, nothing sadder than losing the flavor and moisture of the meat juice that sous vide technique cannot retain. With warm baguette or garlic bread and a green salad, who the heck needs to go ashore for dinner.