I don't understand why people keep coming to their videos and complain. Nobody forces you to watch a video if you don't like it. Go watch Jamie Oliver or something.. and stop complaining.
It's the fact that they used to produce cool videos with crazy techniques and science, now it's almost always sous vide which is kinda the same process every time
I'm a chef living and working in Ukraine, I want to thank You for what you are doing. Thank you very much, your project helps me and my friends to evolve and improve further.
Sous vide Salmon Fillet 1. Score skin 2. Sprinkle salt and sugar all over fish and sit for 10 min 3. Rinse dish with ice water 4. Put in zip lock bag and add olive oil and seasoning of choice. Cook and needed temp. 5. Make purée with head of cauliflower, shave it a bit, put in pot with a little bit of water and butter, bring to boil until tender then blend it in a blender. Leave off to the side back in the pot on lowest temperature. 6. Take canned red beans and mix with minced onion, parsley, lemon, olive oil and sale and pepper. 7. Slide fish out and sear on hot pan with oil or oil for a minute on skin side down. 8. Plate
I like Grant and i have no complaints about him advertising Joule... But im just curious, what happened the other guys that used to make videos on Chef Steps... Its almost like this channel fired them or something =/
I'm almost certain they made these videos a long time ago. They're probably part of their campaign for Joule that's launched just now. I've seen parts of these simple Joule recipes months ago in some of their earlier ads for Joule.
The best choice I made for cooking at home. I cook all day at work so I don't want too much hassle when I come home. Yes it looks like I'm advertising but I give props where props are due. Sous vide had me skeptical at first but I am all in when I saw what it can actually do. Thank you Chefsteps.
It's a thumbs up from me for adding Celsius conversions. I'm not sure why so many US channels find this so difficult. Only two of 180 countries still use Fahrenheit.
I have an anova, works just as well, has the same ap and is cheaper. I oroginally ordered a joule but Amazon forgot it not able to be used in Australia.
Seen a lot of "Im thinking of getting a Joule"... I got one.... Its awesome! Well designed, very powerful, remarkably easy setup. Easy to use :) Nice job guys!
This channel makes me hungry, even when I'm eating while watching it. On a side note, I think swordfish is more steak like than salmon..but that's just me.
I really like watching the Chef Steps videos. I do like the videos they put out before Joule. Everything now is sous vide which is a cooking method I want to try but I know there are other things out there besides that. Feels like they're in a rut.
Welcome from 4 years in the future, the joule thing ruined them and Breville brought them and now the videos are even worse than the joule period welcome to 2021.
Get the Anova or the Sansaire. They are both available and work just fine. You won't get the app, but that's just gravy. One question I have about the Joule if it requires the app to function. If so it's a deal breaker. I'm not using kitchen equipment that will just cease to function the day the app is no longer supported on whatever phone I want to use. If it does work without it (just like all other Sous Vide equipment out there) then all is well and good. The app is an extra bonus.
Jesper Bengtson It's a lot more than just the app. Like I mentioned, the joule is more powerful (1100 watts vs the Anova's 800, if I'm not mistaken.). This translates into your water being ready faster both before you put the food in and also afterward. A TH-camr actually tested the 2 side by side, and the Anova lagged behind the Joule by over 30 minutes. Also, the app is a joy to use. Not only can you start and stop the Joule remotely (for example, from work or at the store), but it also has visual doneness, alongside finishing instructions as well. Finally, the joule is way more portable. I take mine to my friends' and family's homes all the time, and the portability is a big deal for me. And for basically the same price, why would you go with anything BUT the joule? Believe me, it's worth the wait.
So I have had the Anova for a couple of months th-cam.com/users/postUgkxK2YRU9uBOXzuIEV660Qo3sX7dJDJLg72 and I've made steaks about 7 times, chicken 3 times, brats once... I'd say every time the food has been cooked perfectly. I start with hot water out of the sink so I have not timed how long it would take to get to temp from say 'room temp', but so far the Anova for the price has done an amazing job.The recipes and app are very straight forward, most of the recipes are from what people post so it's hard to tell if this is the ultimate guide for cooking everything but nothing I've made has turned out bad.. I even went mid-well on some smaller steaks because I didn't know if my neighbors like mid-rare and it turned out fantastic.I will say I will have to tweak recipes though to my liking.. either way the Sous-Vide is a success for making food taste great, safely cooked and keeping things moist, that in itself is worth it. I'd like to see how Hamburgers would turn out.
Note: do use a non-stick pan. I tried to use my carbon steel pan, and even though there was plenty of fat in the pan, getting the fish to detach from the pan was near impossible. I'm trying to eliminate all use of non-stick pans, but it does seem there's a need time and again for one.
I'm wary about cooking salmon below the temperature and time needed to pasteurize it, in particular typical marketplace salmon, even frozen salmon, that I do not know for sure has been deep frozen for the correct period of time at -4 degrees Fahrenheit or below in order to kill parasites as is done with sushi salmon.
I've watched both the chicken breast and thigh vids, but I'm never as disappointed as knowing I won't be able to cook salmon this way. Really wish you guys would sell Joule internationally :(
just a few brands that come to mind: Anova, Sansaire, Sammic, vacmaster, polyscience, vollrath, tayama, fusionchef, sousvide supreme, pyle, nomiku, gourmia, waring, and I'm sure there are many more. go on amazon, a restaurant supply, hell google it, there are plenty out there. Good luck!
I tried this with my Anova. I was afraid it would explode and destroy my house since it's not a Joule. Guess what. It didn't do anything but cook my salmon! I did 110° for 2 hours. Wow. You don't even chew it, it's like warm fish jello. Fantastic.
so curious as to what a hong kong style steamed grouper would be like, sous vide. Personally my favourite way of having fish, but can be a bit tricky getting the timing right and not overcooking it at home.
I prefer grouper, or sea bass. also I like Arctic chat which is a lot like salmon and trout. I look a just like salmon. since those fish' fillets are thinner than salmon, should I change how long to cook it?
I tried this method and unfortunately ended up with super oily Salmon. I am assuming I should just reduce the amount of oil used but any tips would be appreciated.
i reckon in your videos you should say 'we're genna cook this salmon sous vide' then use joule, without even talking about it. then people will be like "woah, wtf is that?! i'm genna buy on of those!", then hey-presto, you'll be able to make a video, advertising your product, without turning one of your beautifully shot videos into a 4 minute long ad.
People really just have no idea what salmon can become with Sous Vide. Serious. They don't. I don't think it's really possible to explain it to them either. Just no words.
I have a question, are we supposed to cure it in a salt and sugar mixture and soak in cold water for ten minutes before we place the fish in the soup vide bag or are we supposed to do it before we sear it? It wasn’t very clear to me we he mentioned it in the tip section...
Can we go back to your videos that weren't 100000000% just about selling your product. It seems amazing, but it would be great to see recipes that don't require sous vide
I see most are complaining about the sous vide advertisement but I think the way he explains things bothers me more and is the real concern. A little bit of oil really means cover the dam thing in as much oil as you can. And he really has to stop telling people to heat their teflon pans to "rippin hot"
What's the function of oil in the bag? I've heard that the fish/pork/beef/chicken doesn't get more flavourful but instead loses flavour--to the oil. Is it intended to keep pieces from sticking to each other? Thanks.
Hey, love you're videos and everything you do, i have a question i live in switzerland can i also order joule because its not the same Current source as in the US. is Joule also coming for the European market?
They used to have converters to change 220 to 110. You may be able to use a 12v DC battery and a 110 power converter if it has enough amps. . I may have to check the amperage my anova requires and try that for my next camping trip.
Not that I am complaining about yet another Joule ad, but I subscribed to this channel hoping to learn more about different, inventive, new ways to cook. But all I am seeing in the past 6 months have been sous vide after sous vide. I feel many subscribers are annoyed to see what used to be one of the best cooking TH-cam channels turn into a one-trick pony. And the sad thing is, they don't have to be, since ChefSteps has a bunch of talented chefs with plenty of techniques in their repertoire.
I really love how they make such a fancy cuisine but with a very easy steps, and looks absolutely amazing
I don't understand why people keep coming to their videos and complain. Nobody forces you to watch a video if you don't like it. Go watch Jamie Oliver or something.. and stop complaining.
pccalcio because people have too much time on their hands
Though the complaints are a bit much at times, there's often a grain of truth in them. There's useful feedback they could use to better their channel.
there's always that little bit of hope that they will go back to before joule.... you know, when it wasn't and Ad channel :P
Because we want the old ChefSteps, not this garbage
It's the fact that they used to produce cool videos with crazy techniques and science, now it's almost always sous vide which is kinda the same process every time
I'm a chef living and working in Ukraine, I want to thank You for what you are doing. Thank you very much, your project helps me and my friends to evolve and improve further.
Sous vide Salmon Fillet
1. Score skin
2. Sprinkle salt and sugar all over fish and sit for 10 min
3. Rinse dish with ice water
4. Put in zip lock bag and add olive oil and seasoning of choice. Cook and needed temp.
5. Make purée with head of cauliflower, shave it a bit, put in pot with a little bit of water and butter, bring to boil until tender then blend it in a blender. Leave off to the side back in the pot on lowest temperature.
6. Take canned red beans and mix with minced onion, parsley, lemon, olive oil and sale and pepper.
7. Slide fish out and sear on hot pan with oil or oil for a minute on skin side down.
8. Plate
I've used this method a few times now, simply amazing. Thank you!
I like Grant and i have no complaints about him advertising Joule... But im just curious, what happened the other guys that used to make videos on Chef Steps... Its almost like this channel fired them or something =/
I'm almost certain they made these videos a long time ago. They're probably part of their campaign for Joule that's launched just now. I've seen parts of these simple Joule recipes months ago in some of their earlier ads for Joule.
The best choice I made for cooking at home. I cook all day at work so I don't want too much hassle when I come home. Yes it looks like I'm advertising but I give props where props are due. Sous vide had me skeptical at first but I am all in when I saw what it can actually do. Thank you Chefsteps.
It's a thumbs up from me for adding Celsius conversions. I'm not sure why so many US channels find this so difficult. Only two of 180 countries still use Fahrenheit.
I cannot wait to try this. Your side dish idea and presentation is super helpful. May you PLEASE DO MORE..and more...and more.
Absolutely positively works I tried shrimp no better way on earth to cook shrimp moist full of flavor works great, I also tried cod chunks best ever
You can make these recipes with other sous vide machines, so don't be so salty about them promoting Joule!
I have an anova, works just as well, has the same ap and is cheaper. I oroginally ordered a joule but Amazon forgot it not able to be used in Australia.
**inserts yet another complain about Joule.**
I think Primus meant to be ironic
I love the cauliflower puree. It looks great.
I like this please continue this series of easy home cooked meals
Seen a lot of "Im thinking of getting a Joule"... I got one.... Its awesome! Well designed, very powerful, remarkably easy setup. Easy to use :) Nice job guys!
This channel makes me hungry, even when I'm eating while watching it.
On a side note, I think swordfish is more steak like than salmon..but that's just me.
"I'm gonna add a liiittle bit of oil..."
*empties bottle inside the bag*
Hahahahaha
dat cauliflower puree tho, id spread that all over myself.
Joule is actually pretty cool. Thinking about getting one myself!
I really like watching the Chef Steps videos. I do like the videos they put out before Joule. Everything now is sous vide which is a cooking method I want to try but I know there are other things out there besides that. Feels like they're in a rut.
Welcome from 4 years in the future, the joule thing ruined them and Breville brought them and now the videos are even worse than the joule period welcome to 2021.
Can't wait until this comes to Europe
Michael Kukula buy the Anova precision it is available in Europe.
High Flyer Joule is a better product though. Bluetooth, WiFi, more power, more portable, magnetic base, better-looking, etc.
Yeah i would love to buy Joule too but i think that with this amount of waiting time i will have to satisfy with Anova
Get the Anova or the Sansaire. They are both available and work just fine. You won't get the app, but that's just gravy.
One question I have about the Joule if it requires the app to function. If so it's a deal breaker. I'm not using kitchen equipment that will just cease to function the day the app is no longer supported on whatever phone I want to use. If it does work without it (just like all other Sous Vide equipment out there) then all is well and good. The app is an extra bonus.
Jesper Bengtson It's a lot more than just the app. Like I mentioned, the joule is more powerful (1100 watts vs the Anova's 800, if I'm not mistaken.). This translates into your water being ready faster both before you put the food in and also afterward. A TH-camr actually tested the 2 side by side, and the Anova lagged behind the Joule by over 30 minutes.
Also, the app is a joy to use. Not only can you start and stop the Joule remotely (for example, from work or at the store), but it also has visual doneness, alongside finishing instructions as well.
Finally, the joule is way more portable. I take mine to my friends' and family's homes all the time, and the portability is a big deal for me.
And for basically the same price, why would you go with anything BUT the joule? Believe me, it's worth the wait.
As a Joule owner of 3 years. I am still satisfied with my purchase
Great dish, simple and tasty
Thank you
I have a Joule,, it's so awesome!
this is one of the tastiest things I've ever made!
Thank you
Just made the salmon today and OH MY DAMN!!!
So I have had the Anova for a couple of months th-cam.com/users/postUgkxK2YRU9uBOXzuIEV660Qo3sX7dJDJLg72 and I've made steaks about 7 times, chicken 3 times, brats once... I'd say every time the food has been cooked perfectly. I start with hot water out of the sink so I have not timed how long it would take to get to temp from say 'room temp', but so far the Anova for the price has done an amazing job.The recipes and app are very straight forward, most of the recipes are from what people post so it's hard to tell if this is the ultimate guide for cooking everything but nothing I've made has turned out bad.. I even went mid-well on some smaller steaks because I didn't know if my neighbors like mid-rare and it turned out fantastic.I will say I will have to tweak recipes though to my liking.. either way the Sous-Vide is a success for making food taste great, safely cooked and keeping things moist, that in itself is worth it. I'd like to see how Hamburgers would turn out.
Eagerly awaiting the day when you guys figure out a way to sous vide a slice of toast
pilchtastic you’re a total re but this made me laugh.
I always watch chefsteps videos and really want to join in the group.... that's my dream..
I respect your culinary philosophy..!!
Thank you its vert very helpful channel
when will it be available in europe?????
Perfect and simple)
I love this dude!
Note: do use a non-stick pan. I tried to use my carbon steel pan, and even though there was plenty of fat in the pan, getting the fish to detach from the pan was near impossible. I'm trying to eliminate all use of non-stick pans, but it does seem there's a need time and again for one.
Try using cold pressed pumpkin seed oil and white wine vinegar in kidney bean salad.
I'm wary about cooking salmon below the temperature and time needed to pasteurize it, in particular typical marketplace salmon, even frozen salmon, that I do not know for sure has been deep frozen for the correct period of time at -4 degrees Fahrenheit or below in order to kill parasites as is done with sushi salmon.
Please get Joule sorted for the international market. Love from an Anova owner in Australia.
You could get literally any other sous vide machine on the market though. They shouldn't be too hard to find.
I've watched both the chicken breast and thigh vids, but I'm never as disappointed as knowing I won't be able to cook salmon this way. Really wish you guys would sell Joule internationally :(
eatliver there are other immersion circulators besides Joule, that are available internationally
B Martin I've heard of Anova but nothing else
just a few brands that come to mind: Anova, Sansaire, Sammic, vacmaster, polyscience, vollrath, tayama, fusionchef, sousvide supreme, pyle, nomiku, gourmia, waring, and I'm sure there are many more. go on amazon, a restaurant supply, hell google it, there are plenty out there. Good luck!
I made this for supper but I didn't have time to use my sous vide machine because I had homework but gonna make it sous vide another day
I tried this with my Anova. I was afraid it would explode and destroy my house since it's not a Joule. Guess what. It didn't do anything but cook my salmon!
I did 110° for 2 hours. Wow. You don't even chew it, it's like warm fish jello. Fantastic.
I would pay good money to see a collab with this guy and sorted food.
it's really good.
This guy is so entertaining!
Great video man! Y'all make it look quick and easy!
so curious as to what a hong kong style steamed grouper would be like, sous vide. Personally my favourite way of having fish, but can be a bit tricky getting the timing right and not overcooking it at home.
I prefer grouper, or sea bass. also I like Arctic chat which is a lot like salmon and trout. I look a just like salmon. since those fish' fillets are thinner than salmon, should I change how long to cook it?
@ChefSteps, we want international version of Joule :( I'm still waiting to buy it. When will it release?
I tried this method and unfortunately ended up with super oily Salmon. I am assuming I should just reduce the amount of oil used but any tips would be appreciated.
bruh when I get joule my cooking game is gonna be fire, I need to cop
I don't even own anything for sous vide I just watch these bc I love grant
can we change the channel name to JouleStep?
Zhenbo Han
Very original comment. *Clap Clap Clap*.
Hi!
Any plans on selling Joule in South-east Asia?
Hello Grant, can you freeze these meals after cooking to enjoy later? I love these videos and recipes! Thanks!!
I saw the mustaches and subscribed! lol
When is Chefsteps getting organised for International shipping of Joule?
i think you deserve more subscribers 👌 love this channel very much
I've never been able to cook salmon restaurant-quality. Joule giveaway please!
"LET'S COOK THAT FISH!"
Killed me
Salmon is actually a very forgiving and easy fish to cook using traditional methods.... Still interested in this sous vide version, though.
i reckon in your videos you should say 'we're genna cook this salmon sous vide' then use joule, without even talking about it. then people will be like "woah, wtf is that?! i'm genna buy on of those!", then hey-presto, you'll be able to make a video, advertising your product, without turning one of your beautifully shot videos into a 4 minute long ad.
I get that y'all want to sell Joule. But I really miss the old Chef Steps videos.
When will you ship to the UK?
Leslie, I found another use for Salgur!!
People really just have no idea what salmon can become with Sous Vide. Serious. They don't. I don't think it's really possible to explain it to them either. Just no words.
I have a question, are we supposed to cure it in a salt and sugar mixture and soak in cold water for ten minutes before we place the fish in the soup vide bag or are we supposed to do it before we sear it? It wasn’t very clear to me we he mentioned it in the tip section...
How did you know I was craving salmon...
When do you ship joule to chile?
Can we go back to your videos that weren't 100000000% just about selling your product. It seems amazing, but it would be great to see recipes that don't require sous vide
Just make it available to Canada and I will buy it :)
Are they working together as a dish? Sorry to ask as I've never tried the puree combined with kidney beans salad before. Thanks
When will joule be available to Australia?
When does Juole come to Scandinavia?
Here is a crazy thought: Start shipping to Sweden! Bam, i said it! =)
i wanna get Joule but i m from Singapore. Is it available in SG?
How can I get JOULE ??? I'm from Belgium and I absolutely want it !!!
When will Joule be available to buy in (or ship to) Canada?
truth! I don't regret getting my joule.
Mostly in other sous vide videos the vacuum the meat..is vacuum necesserly needed or can u suck out some air from a plastic bag?
When will the 220V version be available ?
please makeeee more videoooos!
with sous vide
Where do you buy the plates used for this salmon dish?
amazing
can you do a strawberry belgium waffle and strawberry syrup?
is there any way I could McGyver a Sous Vide machine out of a slow cooker, a temperature controller and a mini aquarium pump?
Skylark Lam yes! that is a popular method to hack a homemade sous vide cooker
look hella good
I see most are complaining about the sous vide advertisement but I think the way he explains things bothers me more and is the real concern. A little bit of oil really means cover the dam thing in as much oil as you can. And he really has to stop telling people to heat their teflon pans to "rippin hot"
ship to Canada, and ill order one..
steak again, please :))
Does it help to vaccum seal the meat? Got myself one but i can see you only use zip lock bags
where do i get plates and bowls like those?
Come on guys! Start shipping Joule to europe :)
What's the function of oil in the bag? I've heard that the fish/pork/beef/chicken doesn't get more flavourful but instead loses flavour--to the oil. Is it intended to keep pieces from sticking to each other? Thanks.
Is there a way to use the joule that doesn't result in a plastic bag being tossed out every time I would cook? This is my primary concern with it.
when r u guys shipping to Canada???
Loved the video ;-)
please make joule available in Australia! i refuse to buy any other brand
Hey, love you're videos and everything you do, i have a question i live in switzerland can i also order joule because its not the same Current source as in the US. is Joule also coming for the European market?
They used to have converters to change 220 to 110. You may be able to use a 12v DC battery and a 110 power converter if it has enough amps. . I may have to check the amperage my anova requires and try that for my next camping trip.
Went online to buy a joule, not available in the UK, frustrating.
Still learning about this . . . I thought oil pulls the flavor out of meat > ??
Not that I am complaining about yet another Joule ad, but I subscribed to this channel hoping to learn more about different, inventive, new ways to cook. But all I am seeing in the past 6 months have been sous vide after sous vide. I feel many subscribers are annoyed to see what used to be one of the best cooking TH-cam channels turn into a one-trick pony. And the sad thing is, they don't have to be, since ChefSteps has a bunch of talented chefs with plenty of techniques in their repertoire.