We Dumped Out Grill For This Game-Changing RV Kitchen Gadget
When it comes to RV kitchen gadgets, you must make the most of your space. This gadget is why we are saying goodbye to our Blackstone grill. We found a game changer for RV cooking.
We'll be cooking some filet mignon to demonstrate this fantastic gadget. We're cooking a frozen one and a fresh one simultaneously.
This method is not a microwave, convection oven, stovetop, regular oven, air fryer, Instant Pot, toaster oven, or grill. It's a plastic bin. Well, the container is, anyway.
1. Fill the container with water
First, we've got to fill the container with water. This cooking method makes the most tender steak you will ever cook, and we will share all kinds of other things.
This cooking device is like magic. The gadget is a sous vide cooker. We will insert the cooking device part of the cooker into the container we filled with water. It will heat it to the perfect temperature for the steaks, and we'll let this thing run for at least 4 hours.
You don't have to babysit your steak on the grill. You can set it, forget it, and come back to it later, depending on what you're cooking. We found that for steak, the most tender steak possible, you cook it for 4 hours. For frozen steak, cook for at least 2 hours, and you're good to go.
2. Insert the element
Once I insert the heating element, I will program the sous vide for the perfect steak. We like medium rare. We found that medium rare at 130 degrees is the most doneness or texture that we like.
3. Program the temperature
Depending on what sous vide you have, the controls could be different. For ours, we set this to 130, hit next, and then set the time at 4 hours. We might pull it out in 3 or 2 hours. But again, fresh steak for 1 hour at least, and frozen steak for at least 2 hours. Next, we'll hit start.
That's going to take potentially 10-15 minutes to heat the water to temperature. That's when you add your steak. Another super cool thing is that there is almost zero cleanups with this.
4. Season the steak
While the water was heating, we seasoned the steak to our liking and added Worcestershire sauce and liquid smoke to the cooking bag.
5. Remove the air from the bag
I'm going to get all the air out of the bag as much as possible before
we dunk it into the water. One of the things I love about the sous vide, it cooks whatever meat you're cooking at a consistent temperature across the entire piece of meat.
When you cook on a stovetop or grill, you're searing the outside, and then it takes a while for it to cook through to the middle, so it's not consistent all the way through. This way, you have tender steak throughout.
If you're wondering how this is for boondocking, it's only using three amps of power.
6. Place the bag into the water and close the lid
Once we get to the preheated temperature of 130 degrees, we'll put the meat in and close the lid. The lid locks in the temperature and keeps it even. Be sure to get all the water and air bubbles out of the cooking bag.
You might want to clip the bag to the side to keep it still. Besides steak, you can put veggies, steak, or shrimp in different bags and pull them out when their time is up. You have to look up the length of time for those, but they make them with clips, so it's almost like a divider; it keeps everything separate.
We are powering the sous vide with a battery for our demonstration. We don't have to run a cord from the RV, especially if you're not running a generator or don't have a power hookup.
It's time to take out the steak. We have one more secret step here to make it seem even more flavorful and like a grilled steak.
7. Use a torch
We'll use a torch on the steaks to give them a flavorful sear. You'll want to torch your steak, maybe 30 to 60 seconds on each side, whatever you like, and it's ready to eat.
This is the tenderest steak we've ever had, and it cooked perfectly all the way through.
Of the different meals that we've made with a sous vide, one of the easiest ones I found is tenderloin pork loin. It comes in a package already with seasonings, and I drop it in the water in a gallon-size Ziploc bag.
You reuse the water. For people who boondock, water is always a scarce resource. So you can reuse that water for a week because your meat doesn't touch the water.
As far as pricing, these are not expensive. I think our unit was under $100. You don't have to get the container; you can use a pot that you
The best RV kitchen gadget
This RV kitchen gadget has simplified our lives and saved so much space. The grill took up a lot of space, and that was pretty nasty packing it up. We don't miss the grill at all, and it's just extra lugging around and the big propane tank that goes with it. This is just so much smaller.
We hope you've enjoyed our new favorite RV kitchen gadget demonstration. Enjoy this space-saving, delicious way of cooking! If you've cooked with a sous vide, comment below with what you've cooked and any recipes you've used.