Here's something that might make an interesting sous vide experiment: Baking? Brownies, cookies, cake stuffs? Will it even work? Would there be downsides? Would something more like pies or apple crumble be better?
@@rouge5140 Adam and Jamie of Mythbusters famously said they aren't friends, which was a surprise to the audience who generally assumed they were. ChauNyan was simply contrasting that with the fact that unlike Adam and Jamie, James and Ben ARE friends. He was not suggesting they have the same personality.
@@NoMoreBsPlease I think they considered it a fail because if they had seared it off with a hot enough pan quickly it would be beautiful outside but also have essentially no ring of grey well-doneness on the outside.
@@NoMoreBsPlease Any steak beyond medium rare is a failure and pretty much every single trained chef will agree with that statement. It's simple fact that steak is at it's best at medium rare, and the only reason some people eat it past that is because they are scared of a little red protein water (it's not blood).
@@RaithSienar That's not really true. I'm not worried about myoglobin, I just hate the mushy texture of blue rare/rare/med. rare beef. And as the person above me said, different steaks are objectively better at different levels of doneness. I prefer medium/med. well, but ironic to your conventional wisdom, I've never had a med. rare steak I liked (restaurant or homemade), but I have had a few good homemade well done steaks. True, most of them ranged from dry stringy messes to wet jerky, but hey.
You guys are killing me. I haven't had solid food for over a year thanks to some cancer surgery and radiation. But mother of all that's holy, so much of what you've made looks amazing! Another 6 months, I've got a bunch of new stuff to mow on! TY
I love the Dad jokes. I have a co-worker who works in Washington state USA and I'm in Louisville KY USA. I have to email him about once a week and I always include the Dad joke. This last time he told me I need to find a new source because he started watching SORTEDfood! Just makes my heart happy! Love y'all and everything you do.
I have a suggestion for a video. So where I live we have had some major winter stormy weather lately, and with it comes the threat of power outages. So I was thinking, do you guys think you could do a video about recipes that can be made without the use of an oven, stove, or anything that would require electricity?
Where I live our electricity supplier is only good at stealing money so we have frequent power outrages. Open flame grill or gas camping stove are a staple in most homes.
is it just me or is he becoming exponentially more camp with time? He's so sweet when he's his goofy self like in the london marathon videos where he got super excited he was jumping
I would recommend not pouring the juice from the bag into the searing pan until you've developed some browning. The liquid will impede the development of a good crust. But once you have some browning and moisture is no longer an issue, it's a great idea to finish it off with a reduction of the liquid.
For the last year or so I've been addicted to the Channel SOUS VIDE Everything. They specialize in Steak and have done a lot of interesting experiments, such as butter or not, the Best way to sear, compound butter, and different fruit juices. All their searing experiments found that the Fastest and hottest is consistently the best, their overall winner is a propane flamethrower, Runner up is a searzall
@@kaldogorath Weather permitting charcoal chimney is my favourite. If weather won't allow a big propane torch (tiger torch) or a hot cast iron pan will do a pretty good job.
@@PekaesSS666 I was really happy to see them admit that they over cooked the meat and not blame it on the process. Much like the rest of us, they assumed they still needed to do more to the meat than they did.
The more I re-watch these food labs, esp the ones with only Ben and James, the more I like them. FYI, cheffy food labs are an underrated series in your channel!
Do a battle with a classic dish like Coque a vin or beef bourgourine The Chefs can only use traditional, non-electric tools like: knives, cutting boards, dutch ovens, French Press for after-dinner coffee, etc.. The other guys must use Soues Vide cooker, Torch to sear, Copper-Pan to add a fried egg, Instant Pot to pressure cook or braise, Wine aerator, rice cooker, digital timer, digital thermometer, Soda Stream for a drink, Keurig Pod or fancy bean roaster + grinder + drip coffee pot for after dinner coffee, Ice-cream maker, etc. Every gadget you can think of to 'help' the non-chefs. TWIST: Gadget cooks cannot use traditional tools like oven, hob, knives, etc. "Gadget Meal vs Traditional Meal" battle. Time each side uses to produce the meal is to be recorded, but not part of the judging. TWIST: Each side must then clean up their gear and the clean-up time must also be recorded.
The Victorinox 8-inch chef's knife is very affordable ($30 USD range). Found it through the America's Test Kitchen/Cook's Country product testing. It's the most used knife in our kitchen and works very well.
Gretchen Smith I’m going to second this suggestion. America’s Test Kitchen hasn’t been wrong for me yet. Not only do they tell you what item is the best regardless of price, they always have a “Best Buy” that’s really great and affordable.
I like how you guys constantly point out that you must sear it in a pan. I've seen way too many people think they will get that beautiful caramelization just from being boiled in a bag and declare it to be a complete waste of time.
Another defence of the mashed potatoes- I’m disabled and struggle to lift and carry heavy pots of boiling water safely- so sous vide-ing them and mashing them in the bag would actually be VEEY handy! (Also- ring able to cook in bulk and fridge or freeze it for another day would be helpful because it would reduce my workload on subsequent days!🤷♀️👍🏻 (I mean I’ve literally had to buy an adjustable chair so that I can sit down to cook safely, and a food processor to reduce grating, slicing and mixing!- I LOVE cooking, but I struggle to do it these days!🤷♀️)
So my husband and I just found this channel and I think we’ve binge watched every video you guys have made... dying of laughter 😂😂 we love all the videos! And your intro song is simply amazing!
Not only that, but they REALLY needed to actually pat the steak dry, not just set it on a paper towel and then seasoning in and covering it in oil. Major rookie move for chefs. Should've had some oil in a ripping hot cast iron, dry steak, great color in about a minute, flip. Add butter and aromatics, butter baste 30 seconds - a minute, out and done. Also, I prefer to go a touch on the rare side when doing sous vide steak.
@@mjf69 I was going to say the exact same thing. Too much moisture! I do mine almost exactly how you describe, but I like to smear butter on each side of the steak before it goes in to the pan. It it helps achieve that nice crust in a shorter period of time. Usually I only need about 30 seconds per side.
@@ask230 I'd disagree as the steak is already at the appropriate temperature... If the pan is very hot then you minimize the amount of heat transferred to the perfectly cooked center while you develop a nice crust. What I personally do to guarantee this without burning butter is sous vide with a smashed garlic and a knob of butter on each side of the steak. Then pat dry and season so that, 1) the oil doesn't reduce in temperature from having to vaporize the moisture into steam and 2) minimal amounts of steam are produced minimizing internal heat transfer and maximizing mallard browning. Then put it on a skillet that is pre heated on max heat for 5 minutes minimum before the high smoke point oil is added. This is because 1) the skillet gets past the oils smoke point which is cooled down slightly when the oil is added, then a bit more when the steak is added thus, in theory, maximizing oil and pan temp while minimizing internal heat transfer and getting a nice dark crust in about 30-45 seconds per side. I find this gives me a nice garlic flavor throughout, nice buttery notes without running the risk of burning butter on your hunk of meat and you can optionally make a steak sauce with the oil with some butter, maybe cream and aromatics (not that it should really need it anyways). AND DON'T FORGET TO RENDER YOUR FAT CAPS! of course this is just my method I've developed by using my sous vide to cook steaks about once a month for the past year, and is merely an opinion on a method.
@dylan foley, obviously not a cook-tasty onion soup requires *many* ingredients. Onion and water would taste awful, even with salt and pepper. Know what you're talking about before commenting.
3:23 in. one chef using another chefs towel that he has on his belt loop. NO REACTION. love it. this is how things are done when chefs know each other well. :)
I am really interested in the instant pot. So I concur with Erica G. It is not an inexpensive item and my kitchen is already jammed with gadgets. How useful is this?
Definitely agree with the Instant Pot! It's so insanely versatile. Though there are times I just enjoy cooking things more in my dutch oven over the stove...
Yes, I love this type of video! I adore battles and gadget testing is always a laugh, but I really love seeing the chefs just get to work with food and discuss chef-y things. I'd love to see y'all do this type of video with a pressure cooker or an outdoor grill.
My biggest tip - if you like camping - sous vide your meat to perfection first, throw in the cooler, and then you can grill over the campfire to caramelize and give that campfire flavour and warmth without having to peer in the dark to see what is going on for ages risking over or under. You can sous vide other things too but if you have a big piece of meat to go camping that could be a good way to go.
let's see - those would be chef's knife, cutting board, kettle, oven, baking sheets, potato peelers... professional kitchens don't usually have gadgets in them. And chefs don't actually need them.
I got so excited when I saw you guys were testing the sous vide! We got this exact one for Christmas, and I haven't gotten a chance to play with it yet.
Have had a joule sous vide for a few years now. Love it. Makes meal prep for a family with kids so easy. Can cook meats and veg ahead of time (say Sunday), chill down in ice water bath, and take out of fridge as needed. Bring back up to temp in sous vide, sear/finish, and done! Can also cook protein from frozen so I have freezer full of pre seasoned and vacuumed proteins ready to drop in anytime. You are correct, steak got overdone in pan. Needed pan way hotter and to really dry meat off before you reseason, if needed, and sear. Have never done white fish and now I will after seeing the cod. Love the channel, love all of you. Thanks for everything!
As some one who has spent years perfecting sous vide steak, especially eye fillet. The secret is to sous vide to 56 deg for 1.5 hours (or 1 hour per inch of thickness), then remove from bag, pat dry, and sear in a screaming hot pat with high temp oil (I use rice bran oil) for 30 seconds a side or the colour you're after, then remove from heat, drop a nub of butter in and bast until your happy, around 30 seconds. Killer steak.
I've been using one for a few days. Really good wings in ~20 minutes is what impressed me most, along with easy clean up. I sauced and flipped them half way through.
My parents have one. We do so much in it. It's really great and handy. We also have one at my dorm in university. Wonderfully student friendly in use and cooking time.
@Amy Guerber: I have had one now for a couple of years and use it quite a bit. Chicken comes out beautifully in half the time, and the steak fries are amazing. Golden on the outside, and creamy good on in inside. They are really simple to use, and saves so much time, especially if you have a busy household.
Not true. Pan wasn't hot enough, could have flipped it more, and could have used some baking soda. All I do is hang a steak over the sink for less than a minute and I get better sears than that.
I did exactly that with my carrots late last year.. sous vide in advance and finished on the griddle with herbs and seasoning in butter.. Came out amazing. Best way to cook carrots and not lose the carrot flavor.
Idk about anyone else but i LOVE when ben and james test things together! Of course i love anything where ben gets to be technical and sciencey. He's a proper tester. Then we all know james won't hold back and is brutally honest. I would trust anything backed by them!
I love how Ben pointed out that they were "out of order" when the editor could have just re-arranged the clips so that the creme brulee and pear were at the end.
We have the Anova sous vide and we've only ever had one fail and that's because the beef was seared for too long after its bath. We did a corned beef roast and it required a three day bath and was absolutely AMAZING . We use ours pretty regularly. We've even used it to make pickles and salsa! It's a lot like using a slow cooker - set it and forget it. It's brilliant.
Sorted+Sous vide= a happy me!!!! Thank you!!!! And yes, you totally overcooked that beef in the pan. My advise....screaming hot pan, 15-20 sec per side, than butter and herbs vor additional 10 sec per side
I'm properly sold on sous vide as well, I second this but I'd also say to dry the surface before you start, get that maillard reaction going sooner. We do all our Sunday roasts in it. Got to be worth a follow up on this for larger cuts of meat.
I've sous vide steaks a hundred times and while i was watching I was wondering "what the hell are you doing?". A quick sear is all you need, otherwise you're just cooking it further.
I've known a lot of people who've tried sous vide and haven't understood the process for cooking beef. When it comes out all grey and not terribly appealing I think their intuition is that it's not cooked properly, because there's no crust. You need a piping hot pan and a quick sear to finish it off, not to finish cooking it. I have one friend who came into it thinking it was boiling the meat. His first attempt at a brisket he cooked it sous vide and then smoked it for 3/4 the normal time. Still working on converting him.
@@frankthetank1369 And there's nothing wrong with a traditionally cooked steak! But sous vide is so easy now with the plethora of, fairly reasonably priced, immersion circulators out there bringing the ability to cook sous vide to the masses. A little patience can bring a big reward! :) I'm particularly a fan being red-green colourblind, it's very difficult for me to tell when red meat is cooked well. To a large degree sous vide takes the guesswork out of it. And honestly, it doesn't take THAT long to sous vide a steak, and it's time you don't have to pay attention to it. You can vacuum pack a bunch of steaks and pop them in the sous vide when you get home from work and a few hours later they're ready for you to slap 'em in a hot skillet for dinner!
@@ShadGMoore yeah thats kook if your planning ahead, but if you just feel like have a steak right away I guess you can throw hot water at about 110 degrees in a pot to speed up the process?
I've been wanting an immersion circulator (aka, sous vide machine) forever. I'm happy to hear you say that it's ok to use a zip-top bag as opposed to having to shell out the money for a vacuum sealer (on top of having to buy a "sous vide machine"). I love it when you guys test "gadgets" and really push the boundaries (like the whole sea bass in the pizza oven)! I'd like you to do some really good testing/recipes in a cheaper version of Air Fryer. You tested a higher end, double-sided one, but most of us can't afford one like that.
Great video! What I like to do with steak is to get a very thick cut, at least 2 inches. And have the pan on super high heat This way you can get a good crust without cooking the inside of the steak.
GENTS!! I love this! I teach English for Culinary students and I used your sous vide gadget review for a summary writing exercise. This is a rad follow-up. Big love from the Canadian Professor.
You have to use a way hotter pan to sear it as fast as possible. Cast Iron is the normal recommendation because you can get it ripping hot and keep it there.
I really enjoyed this - have you tried other gadgets - instant pot or air fryer? Are they worth the expense and more importantly do they make good food?
Have been waiting for this video ever since I bought my own Anova after the original video. Can say the wait was WORTH IT. Absolutely loved it, can't wait for more😍
@@SortedFood That's gotta be pork tenderloins! I've mainly used it for meat (steak, burgerpatties and salmon) so far but I'll definitely be trying the crème brûlée with poached fruits somewhere this week😋
Only used about 6 times so far but food turning out great. th-cam.com/users/postUgkxK2YRU9uBOXzuIEV660Qo3sX7dJDJLg72 Nice tender roasts. You do want to get a lid to go over your stock pot to keep water from evaporating. I've used it for 6-48 hours with lots of luck. A lot is trial and error to figure out since thickness and cut help determine the best time. 135 always gives a perfect med (pink all the way through). I cooked frozen solid 3 1/2" roast for 48 hours ... it was so tender its almost falling apart. Nice to put it in and just forget about it, with silicone lid I didn't have to add water at all during 48 hours.
I like the mash actually. Like Ben, I never make mask because it's too much effort for one meal when it doesn't keep properly. The sous vide mash would be a great thing to have in the freezer to reheat while whatever else is cooking. It'd save me eating instant mash
I love my Anova but you guys made a mistake with the fillet steak... you have to get really aggressive with the paper towels to make sure the it's dry on the outside before putting in the pan to sear, otherwise the first few minutes are just evaporating the water (and over cooking the steak) before the crust starts to form. Or my personal favourite, just blow torch it as the heat won't penetrate beyond the outer crust and you can just baste with butter as you torch it. My favourite Sous vide recipies: smoker-less ribs... do a dry rub, add some liquid smoke to the bag (not a lot) 74C for 12 hours and then finish in the oven layering on sauce every 10 mins. Lamb Shank 63C for 48 hours you can really go bold on the flavours with this one, and the leftover juices make a great pan sauce/gravy Eggs Benedict. poach the eggs at 64C for about 45-60 mins depending on how jammy/runny you want the yolk. then make the hollandaise by putting all the ingredients in a bag into the same bath for 30 mins, then pour out into a jug and use a stick blender to emulsify everything.
Barbara Danley for those of us who live in Apartments having a smoker at home is generally not a viable, or safe, option. I’m puzzled by you snobbery over liquid smoke though as it’s simply condensed smoke. It is practically identical in terms of its composition and the end product (if you use the right amount) with the exception of the fact you won’t have a smoke ring around your product. I’d point you at the following serious eats article for a bit more info. www.seriouseats.com/2013/11/pantry-essentials-liquid-smoke.html
i am a trained Chef who lives, and works in Ottawa, Canadas capitol. I work for an agency that supplies chefs to embasies and consulets that beed extra staff for big events. I am older than the sorted guys, but I have a huge respect for all of them. Especialy James and Ben. I learned about this cooking technique through my embasy work. I was initialy in awe. it is easy and good for small groups. But lets think about this, in my day, it took a lot of talent to produce great food. The emersion circulator removes some of rhat need for skill, In short, the lazy mans way to riches!
Few little tips - when cooking steak and meat sous vide, always dry the meat on a cloth before you pan fry! Never season before you cook either, always after as it draws out all the moisture. If you want to get a great crust on the meat you can dry it off and lightly dust in icing sugar before putting into a searingly hot pan (something I used to do in a Michelin star restaurant!) meat should only need seconds in the pan, baste with butter and rest on a rack after pouring over all the extra butter. Hope this helps!😊
I had to relisten to that when I heard it the first time! He definitely is did. But that may also be just a cut in editing that made it sound like that.
Can we have a battle video where the normals have to recreate a dish that either Ben / James has made with NO recipe / NO instructions. Just taste and make?! X x
That pork fillet turns out amazing! Used this recipe a few times and it always impresses, but ONLY with fresh lime leaves, frozen just don't seem to have the aromatics to make it sing. Pork belly as well. I have done a 24 hour cook and it is just sooooo soft and full of flavour. When it comes to steak, I have found a low oven to give a better result as it dries the exterior and you get a crust in the pan quicker without over-cooking.
What's hard about mash? Boil potatoes; drain; mash; mix with butter, seasoning, and, lastly, milk. Admittedly I'm not a chef but I don't see the hassle and get great results.
This way just limit cleaning and steps. Like if you have kids to take care of or something. +You can prep bags ahead for your week. But yeah, result is the same.
@mythicalm Things like Maris Piper are best but even the cheapest budget own brand potatoes are usually fine. Just cook them through (test with a knife), drain, mash, add other bits.
@mythicalm Okay. But I live in the UK and supermarkets are pretty reliable for having most varieties all year round. I'm not saying that the variety doesn't matter, but seeing as I live in the same country, fairly close to London, I don't see how he struggles in the slightest.
You need to pat dry the steak and cook at a VERY high temp on nearly skillet for about 20-30 seconds tops on each side. Just a little oil to help it sear. Absolutely do not need to add any butter/oil for flavoring. P.S. Always love your stuff and got some great ideas from this video!
3:34 Literally the first lesson I learnt when it comes to sous vide. If you need to sear your meat have your pan basically as hot as possible, especially for steaks.
I've been loving my Joule and, after accidentally overcooking chicken the first time. It's amazing, though, that some people still think searing meat seals in juices, when it's just about not overcooking it. You can sear before OR after cooking it any other way and still have great results.
Hi guys! Thanks for the tests! Very surprising. Ever tried to temper chocolate sous vide? One thing was not expected: you’ve used fresh garlic with the steak. Please don’t... use powdered. It comes out way better.
Aditi Khandelwal you can use it like a small electric oven, the biggest difference imo between it and a big oven is that it's a bit faster and doesn't dry out food as much
For the filet, you needed to dry the steak before searing. I could also see your pan wasn't nearly hot enough. You should only need about 30 seconds per side for your sear. Finally, you need to understand cook times. You want to make sure you are pasteurizing the pork filet if you are not cooking to 160F/71C. My favorite for sous vide is to take a large chuck roast, add half the salt and pepper and garlic powder (or fresh garlic in the bag) onto the meat, and then put it in your bag. You can also add herbs (rosemary and thyme) if you enjoy those flavors. Cook at 133F/56.1C for 18-24 hours. Remove, pat dry thoroughly. Apply the second half of the salt and pepper and sear on a VERY high temp. I prepare a large cast iron pan on my gas grill to over 500F/260C and use wagyu shortening for searing. Once done your typically tough chuck roast will be like eating prime rib. The meat will be very tender but still medium rare. Prime rib on a chuck roast budget. It is amazing.
Consider upgrading to a cheaper / better stove top pressure cooker. IPs way of quick release can damage food. -Running cool water over a stove-top PC won't.
We forgive you, James. But I knew the moment I saw you put the steaks in the pan that it wasn't hot enough and that you were going to overcook it. It was so difficult to watch. 😭
@@MyWifeHatesGames Good point. I will say, though - I'm too poor to usually get a super thick cut of steak, so pan frying alone is usually sufficient for me to cook it to medium rare with a nice sear! But I do set off the smoke alarm. Every. Single. Time. 😂
deprofundis if you don’t set off the smoke alarm you’re not getting enough Maillard reaction! To be fair you need at least a one inch steak to make sous vide worth it. Also fillet isn’t good cooked sous vide because it’s too lean, you need to get the flavours through it in the pan.
I did my first ever sous-vide fillet steak last night, I'd never used sous vide before - it was the best meal I've ever made. I went for Tournedos Rossini style. Amazingly good. As for veg, well, if you're not boiling the life out of it, presumably you keep in all the goodness which would be taken away with the water.
This was wonderful, and I really do want one of those, honestly. I've wanted to play with Sous vide for awhile, just because I love trying things like this. Would love to see more like it!
You can find our more about our PODCAST, Feast Your Ears, here: sorted.club/podcasts/
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How about unusual things to make with sourdough starter?
Why don’t you guys use an iron skillet for searing? Do you guys know what that even is
Can you guys test traditional standing rib roast versus sous vide prime fib which is a sous vide chuck roast. I think it will make Jamie's day.
Here's something that might make an interesting sous vide experiment:
Baking?
Brownies, cookies, cake stuffs?
Will it even work? Would there be downsides? Would something more like pies or apple crumble be better?
Do Japanese kitchen gadgets!
"He's gone rogue, he's eating it already and we haven't even done sexies" James and Ben are perfect because they're total opposites.
that's also why Jamie and Adam from mythbusters were so perfect. opposites together are what audiences love.
Yasss agree
@@rouge5140 except they are friends
@@ChauNyan and? Doesn't mean they have the same personality buddy.
@@rouge5140 Adam and Jamie of Mythbusters famously said they aren't friends, which was a surprise to the audience who generally assumed they were. ChauNyan was simply contrasting that with the fact that unlike Adam and Jamie, James and Ben ARE friends. He was not suggesting they have the same personality.
James saying "cheers" and smashing his fork practically against Ben's mouth is a mood for today
He might have needed a Heimlich after that.
@@emjayay ya it seemed like an asshole kind of move tbh, like him and Ben were getting frustrated between scenes and stuff.
James' snarkiness is overrated. I've always found it to be too much for this channel. It would work with another group that matched his snarkiness.
I love how thrilled James looked by Ben’s cold water/ziplock bag trick.
His eyes went soooo wide!
you guys were honest enough not to edit the steak part out and it only shows we are all human. thanks for keeping it real!
I'm surprised they consider medium well a fail. Must be Medium rare guys.
@@NoMoreBsPlease I think they considered it a fail because if they had seared it off with a hot enough pan quickly it would be beautiful outside but also have essentially no ring of grey well-doneness on the outside.
@@NoMoreBsPlease Any steak beyond medium rare is a failure and pretty much every single trained chef will agree with that statement. It's simple fact that steak is at it's best at medium rare, and the only reason some people eat it past that is because they are scared of a little red protein water (it's not blood).
@@RaithSienar I actually think medium is better for fattier steaks, but yeah, fillet needs to be rare or medium rare
@@RaithSienar That's not really true. I'm not worried about myoglobin, I just hate the mushy texture of blue rare/rare/med. rare beef. And as the person above me said, different steaks are objectively better at different levels of doneness.
I prefer medium/med. well, but ironic to your conventional wisdom, I've never had a med. rare steak I liked (restaurant or homemade), but I have had a few good homemade well done steaks. True, most of them ranged from dry stringy messes to wet jerky, but hey.
You guys are killing me. I haven't had solid food for over a year thanks to some cancer surgery and radiation. But mother of all that's holy, so much of what you've made looks amazing! Another 6 months, I've got a bunch of new stuff to mow on! TY
How are you holding up?
I love the Dad jokes. I have a co-worker who works in Washington state USA and I'm in Louisville KY USA. I have to email him about once a week and I always include the Dad joke. This last time he told me I need to find a new source because he started watching SORTEDfood! Just makes my heart happy! Love y'all and everything you do.
Brilliant 👍🤣😂🤣
Rachel Lacer looks like you aren’t source-ted anymore :P
I have a suggestion for a video. So where I live we have had some major winter stormy weather lately, and with it comes the threat of power outages. So I was thinking, do you guys think you could do a video about recipes that can be made without the use of an oven, stove, or anything that would require electricity?
Get a camp stove (with a little propane tank) to use in emergencies :)
Thats a great Idea, I support this!
th-cam.com/video/KAFtHy-s6To/w-d-xo.html
... You're welcome.
I am in the same boat with the weather... I am glad I have a gas stove for this xD This is a brilliant idea however!
Where I live our electricity supplier is only good at stealing money so we have frequent power outrages. Open flame grill or gas camping stove are a staple in most homes.
James is only allowed to drink from a "sassy" tea mug from here on
is it just me or is he becoming exponentially more camp with time? He's so sweet when he's his goofy self like in the london marathon videos where he got super excited he was jumping
@@MoonOpheliac more like more confident and relaxed in front of the camera
I would recommend not pouring the juice from the bag into the searing pan until you've developed some browning. The liquid will impede the development of a good crust. But once you have some browning and moisture is no longer an issue, it's a great idea to finish it off with a reduction of the liquid.
For the last year or so I've been addicted to the Channel SOUS VIDE Everything. They specialize in Steak and have done a lot of interesting experiments, such as butter or not, the Best way to sear, compound butter, and different fruit juices. All their searing experiments found that the Fastest and hottest is consistently the best, their overall winner is a propane flamethrower, Runner up is a searzall
Yes and guga foods
That is a great channel if you like to cook sous vide, as I do. Ben and James could learn a lot about searing after sous vide from that channel.
Did they do it on a hot chimney? I find that to be the best. You get the charcoal flavor and it's roaring hot (much hotter than a searzall)
@@kaldogorath Weather permitting charcoal chimney is my favourite. If weather won't allow a big propane torch (tiger torch) or a hot cast iron pan will do a pretty good job.
Their infused butter (with an Arby's butter and a Big Mac butter) was amazing.
Please continue these test videos, really enjoyed this
I appreciate the the ability to say "This didn't work very well" rather than pretending all the dishes came out perfect.
If You refer to steak, it is because they did it horribly wrong, that's why they didnt like it.
@@PekaesSS666 I was really happy to see them admit that they over cooked the meat and not blame it on the process. Much like the rest of us, they assumed they still needed to do more to the meat than they did.
I need a well done one because of my dietary needs.
Then don't eat steak. It's terrible for the environment as is.
flyaway2ak what???
Ben says steak can be cooked 101 ways so make a video about it
the gauntlet has been thrown.
I laughed so much when James tried to 'cheers' Ben's pork fillet and just sort of hit him in the face instead
I would've missed it if I hadn't read your comment first hahahahah it was BEAUTIFUL 😂
The more I re-watch these food labs, esp the ones with only Ben and James, the more I like them. FYI, cheffy food labs are an underrated series in your channel!
Please do more three way battles between Barry, Jamie and Mike I miss them so much!
Same here
How about a challenge to use as many of the pretentious ingredients and cooking gadgets as possible to make cohesive a dish?
OMG yes, do that! 😂
Brilliant!!
Better have anything metal in rose gold!
Definitely! The pretentious challenge!
Do a battle with a classic dish like Coque a vin or beef bourgourine The Chefs can only use traditional, non-electric tools like: knives, cutting boards, dutch ovens, French Press for after-dinner coffee, etc.. The other guys must use Soues Vide cooker, Torch to sear, Copper-Pan to add a fried egg, Instant Pot to pressure cook or braise, Wine aerator, rice cooker, digital timer, digital thermometer, Soda Stream for a drink, Keurig Pod or fancy bean roaster + grinder + drip coffee pot for after dinner coffee, Ice-cream maker, etc. Every gadget you can think of to 'help' the non-chefs. TWIST: Gadget cooks cannot use traditional tools like oven, hob, knives, etc. "Gadget Meal vs Traditional Meal" battle. Time each side uses to produce the meal is to be recorded, but not part of the judging. TWIST: Each side must then clean up their gear and the clean-up time must also be recorded.
Knives please. I can’t afford a super expensive chefs knife, so what is the best knife(brand/company) for 20$ 30$ 50$ 75$ etc...love the channel.
The one which is comfortable to use.
The Victorinox 8-inch chef's knife is very affordable ($30 USD range). Found it through the America's Test Kitchen/Cook's Country product testing. It's the most used knife in our kitchen and works very well.
Gretchen Smith I’m going to second this suggestion. America’s Test Kitchen hasn’t been wrong for me yet. Not only do they tell you what item is the best regardless of price, they always have a “Best Buy” that’s really great and affordable.
RJF RLF or knife sharpeners! You can have relatively inexpensive but decent knives, but keeping them sharp is a nightmare!
Arcos for budgeted knives. Quite durable
I like how you guys constantly point out that you must sear it in a pan. I've seen way too many people think they will get that beautiful caramelization just from being boiled in a bag and declare it to be a complete waste of time.
Another defence of the mashed potatoes- I’m disabled and struggle to lift and carry heavy pots of boiling water safely- so sous vide-ing them and mashing them in the bag would actually be VEEY handy! (Also- ring able to cook in bulk and fridge or freeze it for another day would be helpful because it would reduce my workload on subsequent days!🤷♀️👍🏻 (I mean I’ve literally had to buy an adjustable chair so that I can sit down to cook safely, and a food processor to reduce grating, slicing and mixing!- I LOVE cooking, but I struggle to do it these days!🤷♀️)
Oh my gosh the new shirts. I love them!
You're right! I'd love to buy one of their shirts
Please bring back Ultimate Battles! And more Pass it On! Those are the best. Also, find London's best curry. :)
why is no one talking about james's arms?!??!!!😍
I came to the comments specifically looking for this LOL!
Mashed potatoes, mash with a rolling pin, in the bag, right after cooking,
had the same reply :P just scrolled down to find u also had same thought
So my husband and I just found this channel and I think we’ve binge watched every video you guys have made... dying of laughter 😂😂 we love all the videos! And your intro song is simply amazing!
As soon as that steak hit the pan I thought: "That's not hot enough..."
I'm a genius.
Yeah, that pan needs to be white hot. You really can't use butter, because the pan will be so hot that the butter will immediately burn.
Not only that, but they REALLY needed to actually pat the steak dry, not just set it on a paper towel and then seasoning in and covering it in oil. Major rookie move for chefs. Should've had some oil in a ripping hot cast iron, dry steak, great color in about a minute, flip. Add butter and aromatics, butter baste 30 seconds - a minute, out and done. Also, I prefer to go a touch on the rare side when doing sous vide steak.
@@mjf69 I was going to say the exact same thing. Too much moisture! I do mine almost exactly how you describe, but I like to smear butter on each side of the steak before it goes in to the pan. It it helps achieve that nice crust in a shorter period of time. Usually I only need about 30 seconds per side.
The problem was the moisture on the outside of the steak. The temperature of the pan was not really a problem.
@@ask230 I'd disagree as the steak is already at the appropriate temperature... If the pan is very hot then you minimize the amount of heat transferred to the perfectly cooked center while you develop a nice crust. What I personally do to guarantee this without burning butter is sous vide with a smashed garlic and a knob of butter on each side of the steak. Then pat dry and season so that, 1) the oil doesn't reduce in temperature from having to vaporize the moisture into steam and 2) minimal amounts of steam are produced minimizing internal heat transfer and maximizing mallard browning. Then put it on a skillet that is pre heated on max heat for 5 minutes minimum before the high smoke point oil is added. This is because 1) the skillet gets past the oils smoke point which is cooled down slightly when the oil is added, then a bit more when the steak is added thus, in theory, maximizing oil and pan temp while minimizing internal heat transfer and getting a nice dark crust in about 30-45 seconds per side. I find this gives me a nice garlic flavor throughout, nice buttery notes without running the risk of burning butter on your hunk of meat and you can optionally make a steak sauce with the oil with some butter, maybe cream and aromatics (not that it should really need it anyways). AND DON'T FORGET TO RENDER YOUR FAT CAPS!
of course this is just my method I've developed by using my sous vide to cook steaks about once a month for the past year, and is merely an opinion on a method.
Would *love* to see a challenge where winner is based on: most flavourful *&* least number of ingredients.
@dylan foley, obviously not a cook-tasty onion soup requires *many* ingredients. Onion and water would taste awful, even with salt and pepper.
Know what you're talking about before commenting.
A steak would probably work best, Sally and proper is all you need.
Cool concept! You could also have a limit on the total number of ingredients and see what the chefs can do
Should rate them on how clever the recipe is as well.
Ben and James look soo handsome in their new chefs jackets 😆
3:23 in. one chef using another chefs towel that he has on his belt loop. NO REACTION. love it. this is how things are done when chefs know each other well. :)
Nawww James looks so adorable in his chefs jacket. Ben is just as adorable as usual.
Give the normie boys a proper chefs exam to see how far they’ve come. :D
that would be so cool!
Oh my God, yes I'd love that!
Brilliant idea
Or maybe a Jamie versus Chefs battle with one of his specialities like Steak, see whether the chefs still have an edge over him.
@Hehe xd True, but we'd get some top notch steak recipes out of it.
You should test different things in an air fryer! My wife and I got one recently, and we use it for almost everything now.
Hey, we've been thinking about getting one. What brand and model? Any additional tips?
I love this. Two chefs with completely different styles is just perfect for experiment type videos.
I absolutely love seeing Ben and James being nerdy chefs who love experimenting and testing. Keep these ones coming guys and girls!
I'm digging the new chef jackets, especially James's
Do this for Pressure Cookers like the Mealthy Multi Pot or the Instant Pot.
I am really interested in the instant pot. So I concur with Erica G. It is not an inexpensive item and my kitchen is already jammed with gadgets. How useful is this?
Yup, I got a Sage Fast Slow Pro for Chrimbo so would like to are some real meals made with one of these style of devices
I'd be interested in seeing the instant pot. I'd also like to see them do diffrent things with an Air Fryer.
Definitely agree with the Instant Pot! It's so insanely versatile. Though there are times I just enjoy cooking things more in my dutch oven over the stove...
Instant Pot is pretty amazing, honestly. Bit of a learning curve, but I think it's worth owning one. It's conveniently fast.
Can we just take a sec to appreciate James’ mug💁♀️
Yes, I love this type of video! I adore battles and gadget testing is always a laugh, but I really love seeing the chefs just get to work with food and discuss chef-y things.
I'd love to see y'all do this type of video with a pressure cooker or an outdoor grill.
My biggest tip - if you like camping - sous vide your meat to perfection first, throw in the cooler, and then you can grill over the campfire to caramelize and give that campfire flavour and warmth without having to peer in the dark to see what is going on for ages risking over or under. You can sous vide other things too but if you have a big piece of meat to go camping that could be a good way to go.
let's see the normies use chef specific tools, i.e. tools you'd only see in professional kitchens
But with an upgraded first aid kit fire extinguisher and smoke alarm
@@justwinks1553 don't forget the EMT on hand
fetch in the mandoline come supplied with 2 boxes of plasters.
let's see - those would be chef's knife, cutting board, kettle, oven, baking sheets, potato peelers... professional kitchens don't usually have gadgets in them. And chefs don't actually need them.
@@CyberwizardProductions hahahaha you are joking right?
I got so excited when I saw you guys were testing the sous vide! We got this exact one for Christmas, and I haven't gotten a chance to play with it yet.
SUNDAYS AND WEDNESDAYS ARE THE BEST WITH U GUYS
Have had a joule sous vide for a few years now. Love it. Makes meal prep for a family with kids so easy. Can cook meats and veg ahead of time (say Sunday), chill down in ice water bath, and take out of fridge as needed. Bring back up to temp in sous vide, sear/finish, and done! Can also cook protein from frozen so I have freezer full of pre seasoned and vacuumed proteins ready to drop in anytime. You are correct, steak got overdone in pan. Needed pan way hotter and to really dry meat off before you reseason, if needed, and sear. Have never done white fish and now I will after seeing the cod. Love the channel, love all of you. Thanks for everything!
Also, chill steak in ice bath to chill the outside of the steak so it doesn't overcook while searing.
As some one who has spent years perfecting sous vide steak, especially eye fillet. The secret is to sous vide to 56 deg for 1.5 hours (or 1 hour per inch of thickness), then remove from bag, pat dry, and sear in a screaming hot pat with high temp oil (I use rice bran oil) for 30 seconds a side or the colour you're after, then remove from heat, drop a nub of butter in and bast until your happy, around 30 seconds. Killer steak.
Great description Avocado oil is my choice.. and if you have Ghee (clarified butter) use that to finish. Avoids any unnecessary burnt tastes
Test those air frying gadgets, pretty please! I'm curious
I've been using one for a few days. Really good wings in ~20 minutes is what impressed me most, along with easy clean up. I sauced and flipped them half way through.
My parents have one. We do so much in it. It's really great and handy. We also have one at my dorm in university. Wonderfully student friendly in use and cooking time.
@Amy Guerber: I have had one now for a couple of years and use it quite a bit. Chicken comes out beautifully in half the time, and the steak fries are amazing. Golden on the outside, and creamy good on in inside. They are really simple to use, and saves so much time, especially if you have a busy household.
You guys shoulda absolutely patted dry the steak when it came out. Definitely overcooked it to compensate for lack of crust.
You have to pat the Steaks dry to make sure they sear well.
also, very hot pan, sear then turn
Not true. Pan wasn't hot enough, could have flipped it more, and could have used some baking soda. All I do is hang a steak over the sink for less than a minute and I get better sears than that.
I did exactly that with my carrots late last year.. sous vide in advance and finished on the griddle with herbs and seasoning in butter.. Came out amazing. Best way to cook carrots and not lose the carrot flavor.
Idk about anyone else but i LOVE when ben and james test things together! Of course i love anything where ben gets to be technical and sciencey. He's a proper tester. Then we all know james won't hold back and is brutally honest. I would trust anything backed by them!
Now you have to do a multipart video on Ben trying to cook steak 101 ways
I would call this a sous video.
Smh 😂
Oh my god, you are terrible! Get out! 🤣🤣🤣
I love how Ben pointed out that they were "out of order" when the editor could have just re-arranged the clips so that the creme brulee and pear were at the end.
We have the Anova sous vide and we've only ever had one fail and that's because the beef was seared for too long after its bath. We did a corned beef roast and it required a three day bath and was absolutely AMAZING . We use ours pretty regularly. We've even used it to make pickles and salsa! It's a lot like using a slow cooker - set it and forget it. It's brilliant.
How great would it be to see the Sorted gang, including James, in Miami with Guga and friends from Sous vide everything.
oh no, its sorted's sunday video... that means ive only got 15 minutes until I start being sad about going to uni tomorrow
It could be worst you could be going to work at your first job in the morning and your second in the evening while going to Uni at night.
Sorted+Sous vide= a happy me!!!! Thank you!!!!
And yes, you totally overcooked that beef in the pan. My advise....screaming hot pan, 15-20 sec per side, than butter and herbs vor additional 10 sec per side
I'm properly sold on sous vide as well, I second this but I'd also say to dry the surface before you start, get that maillard reaction going sooner.
We do all our Sunday roasts in it. Got to be worth a follow up on this for larger cuts of meat.
I've sous vide steaks a hundred times and while i was watching I was wondering "what the hell are you doing?". A quick sear is all you need, otherwise you're just cooking it further.
I've known a lot of people who've tried sous vide and haven't understood the process for cooking beef. When it comes out all grey and not terribly appealing I think their intuition is that it's not cooked properly, because there's no crust. You need a piping hot pan and a quick sear to finish it off, not to finish cooking it. I have one friend who came into it thinking it was boiling the meat. His first attempt at a brisket he cooked it sous vide and then smoked it for 3/4 the normal time. Still working on converting him.
@@ShadGMoore Cant fix stupid.
@@ShadGMoore when at a whim you want a steak you can't use a sous vide!
@@frankthetank1369 And there's nothing wrong with a traditionally cooked steak! But sous vide is so easy now with the plethora of, fairly reasonably priced, immersion circulators out there bringing the ability to cook sous vide to the masses. A little patience can bring a big reward! :) I'm particularly a fan being red-green colourblind, it's very difficult for me to tell when red meat is cooked well. To a large degree sous vide takes the guesswork out of it. And honestly, it doesn't take THAT long to sous vide a steak, and it's time you don't have to pay attention to it. You can vacuum pack a bunch of steaks and pop them in the sous vide when you get home from work and a few hours later they're ready for you to slap 'em in a hot skillet for dinner!
@@ShadGMoore yeah thats kook if your planning ahead, but if you just feel like have a steak right away I guess you can throw hot water at about 110 degrees in a pot to speed up the process?
I've been wanting an immersion circulator (aka, sous vide machine) forever. I'm happy to hear you say that it's ok to use a zip-top bag as opposed to having to shell out the money for a vacuum sealer (on top of having to buy a "sous vide machine").
I love it when you guys test "gadgets" and really push the boundaries (like the whole sea bass in the pizza oven)!
I'd like you to do some really good testing/recipes in a cheaper version of Air Fryer. You tested a higher end, double-sided one, but most of us can't afford one like that.
The new chefs jackets😍🤩👌🏼👌🏼
Arushi-Anne D'souza yeah, I just noticed!
I think they look way too casual, way preferred the old ones!
@@mermaidatlantica i mean, they look good on james, that's more of his type. but for ben, the classic chef's jacket is the right style
@@ChrisPBacon-dk4kz I think James looks better in the classic Chef style jacket actually haha! They just look too informal
@@mermaidatlantica Either way they both look great in those😁
Great video! What I like to do with steak is to get a very thick cut, at least 2 inches. And have the pan on super high heat This way you can get a good crust without cooking the inside of the steak.
Thanks for the tip!
I've seen people do the sear with a torch instead of in a pan. I'd worry about ending up with propane flavored steak from that.
@@jco2641 I've had good results with a heat gun
Sous Vide Everything -channel did an entire series comparing different searing methods. The winner was an actual flamethrower.
@@jco2641 you don't get a propane flavour steak if you use butane torch and the tip of the flame...
Bring back big night in!!
GENTS!! I love this! I teach English for Culinary students and I used your sous vide gadget review for a summary writing exercise. This is a rad follow-up. Big love from the Canadian Professor.
Yes! More Sous Vide! I have been waiting forever for you guys to get on the sous vide bus!
You have to use a way hotter pan to sear it as fast as possible. Cast Iron is the normal recommendation because you can get it ripping hot and keep it there.
I really enjoyed this - have you tried other gadgets - instant pot or air fryer? Are they worth the expense and more importantly do they make good food?
Have been waiting for this video ever since I bought my own Anova after the original video.
Can say the wait was WORTH IT. Absolutely loved it, can't wait for more😍
what's your fave thing to cook sous vide??
@@SortedFood That's gotta be pork tenderloins!
I've mainly used it for meat (steak, burgerpatties and salmon) so far but I'll definitely be trying the crème brûlée with poached fruits somewhere this week😋
I have to figure out a good way to do chicken though, as I still prefer the oven technique that I copied from you guys a long time ago ;)
Only used about 6 times so far but food turning out great. th-cam.com/users/postUgkxK2YRU9uBOXzuIEV660Qo3sX7dJDJLg72 Nice tender roasts. You do want to get a lid to go over your stock pot to keep water from evaporating. I've used it for 6-48 hours with lots of luck. A lot is trial and error to figure out since thickness and cut help determine the best time. 135 always gives a perfect med (pink all the way through). I cooked frozen solid 3 1/2" roast for 48 hours ... it was so tender its almost falling apart. Nice to put it in and just forget about it, with silicone lid I didn't have to add water at all during 48 hours.
This video was pretty awesome. I love seeing the test sous vide cooks. I'm new to this so lots to discover.Thankyou
Just got my Sous vide and I love that you did a variety of foods. Want to see more!
I like the mash actually. Like Ben, I never make mask because it's too much effort for one meal when it doesn't keep properly. The sous vide mash would be a great thing to have in the freezer to reheat while whatever else is cooking. It'd save me eating instant mash
I love my Anova but you guys made a mistake with the fillet steak... you have to get really aggressive with the paper towels to make sure the it's dry on the outside before putting in the pan to sear, otherwise the first few minutes are just evaporating the water (and over cooking the steak) before the crust starts to form. Or my personal favourite, just blow torch it as the heat won't penetrate beyond the outer crust and you can just baste with butter as you torch it.
My favourite Sous vide recipies:
smoker-less ribs... do a dry rub, add some liquid smoke to the bag (not a lot) 74C for 12 hours and then finish in the oven layering on sauce every 10 mins.
Lamb Shank 63C for 48 hours you can really go bold on the flavours with this one, and the leftover juices make a great pan sauce/gravy
Eggs Benedict. poach the eggs at 64C for about 45-60 mins depending on how jammy/runny you want the yolk. then make the hollandaise by putting all the ingredients in a bag into the same bath for 30 mins, then pour out into a jug and use a stick blender to emulsify everything.
I can't speak to your othercrecipes, but I can do smoker ribs in 12 hours easily. No (shudder) Liquid Crap involved.
Barbara Danley for those of us who live in Apartments having a smoker at home is generally not a viable, or safe, option. I’m puzzled by you snobbery over liquid smoke though as it’s simply condensed smoke. It is practically identical in terms of its composition and the end product (if you use the right amount) with the exception of the fact you won’t have a smoke ring around your product. I’d point you at the following serious eats article for a bit more info. www.seriouseats.com/2013/11/pantry-essentials-liquid-smoke.html
Love the new jackets xx
i am a trained Chef who lives, and works in Ottawa, Canadas capitol. I work for an agency that supplies chefs to embasies and consulets that beed extra staff for big events.
I am older than the sorted guys, but I have a huge respect for all of them. Especialy James and Ben. I learned about this cooking technique through my embasy work. I was initialy in awe.
it is easy and good for small groups. But lets think about this, in my day, it took a lot of talent to produce great food. The emersion circulator removes some of rhat need for skill, In short, the lazy mans way to riches!
Few little tips - when cooking steak and meat sous vide, always dry the meat on a cloth before you pan fry! Never season before you cook either, always after as it draws out all the moisture. If you want to get a great crust on the meat you can dry it off and lightly dust in icing sugar before putting into a searingly hot pan (something I used to do in a Michelin star restaurant!) meat should only need seconds in the pan, baste with butter and rest on a rack after pouring over all the extra butter. Hope this helps!😊
2:15 Does he say "POO long"? I can't be the only one that hears this 🤣
I had to relisten to that when I heard it the first time! He definitely is did. But that may also be just a cut in editing that made it sound like that.
It's such a gloomy day today.. but I just saw my sub box
SUNNY DAYS ARE HERE AGAIN.
Can we have a battle video where the normals have to recreate a dish that either Ben / James has made with NO recipe / NO instructions. Just taste and make?! X x
That pork fillet turns out amazing! Used this recipe a few times and it always impresses, but ONLY with fresh lime leaves, frozen just don't seem to have the aromatics to make it sing.
Pork belly as well. I have done a 24 hour cook and it is just sooooo soft and full of flavour.
When it comes to steak, I have found a low oven to give a better result as it dries the exterior and you get a crust in the pan quicker without over-cooking.
finally. I have been waiting for two years. no nonsense just cooking
What's hard about mash? Boil potatoes; drain; mash; mix with butter, seasoning, and, lastly, milk. Admittedly I'm not a chef but I don't see the hassle and get great results.
This way just limit cleaning and steps. Like if you have kids to take care of or something. +You can prep bags ahead for your week. But yeah, result is the same.
@mythicalm Things like Maris Piper are best but even the cheapest budget own brand potatoes are usually fine. Just cook them through (test with a knife), drain, mash, add other bits.
@mythicalm Okay. But I live in the UK and supermarkets are pretty reliable for having most varieties all year round. I'm not saying that the variety doesn't matter, but seeing as I live in the same country, fairly close to London, I don't see how he struggles in the slightest.
Definitely a lot of fun
More deserts would be cool
Always like the creativity with baking and sous vide seems like a fun twist
Can’t only be me who hears ‘Poo long’ at 2:16 😂😭
oh yeah yeah
Haha yup heard it too
Lol I heard it as well I had to rewind
Yep had to rewind a couple of times to check
ABSOLUTELY enjoy you guys testing both technique and gadgets! Thanks guys.
Great video. My machine was just delivered by Amazon. I am all about, ALL of the recipies you can make now!
You need to pat dry the steak and cook at a VERY high temp on nearly skillet for about 20-30 seconds tops on each side. Just a little oil to help it sear. Absolutely do not need to add any butter/oil for flavoring. P.S. Always love your stuff and got some great ideas from this video!
3:34 Literally the first lesson I learnt when it comes to sous vide. If you need to sear your meat have your pan basically as hot as possible, especially for steaks.
And dry the meat properly
Also it's best not to use a non stick pan. It doesn't really get hot enough
Those carrots are the cutest vegetables I've ever seen
I've been loving my Joule and, after accidentally overcooking chicken the first time. It's amazing, though, that some people still think searing meat seals in juices, when it's just about not overcooking it. You can sear before OR after cooking it any other way and still have great results.
Hi guys! Thanks for the tests! Very surprising. Ever tried to temper chocolate sous vide?
One thing was not expected: you’ve used fresh garlic with the steak. Please don’t... use powdered. It comes out way better.
6:07 I like to imagine they had to shackle Jaime up for this part to keep him from running on set to get a taste.
I love all the videos you guys make, favourite has to be london's best though. Should do a chinese food one of those.
how about 5 classic recipes made healthier with Air Fryer? (I just bought one and need more ideas!! please help)
Aditi Khandelwal you can use it like a small electric oven, the biggest difference imo between it and a big oven is that it's a bit faster and doesn't dry out food as much
For the filet, you needed to dry the steak before searing. I could also see your pan wasn't nearly hot enough. You should only need about 30 seconds per side for your sear. Finally, you need to understand cook times. You want to make sure you are pasteurizing the pork filet if you are not cooking to 160F/71C.
My favorite for sous vide is to take a large chuck roast, add half the salt and pepper and garlic powder (or fresh garlic in the bag) onto the meat, and then put it in your bag. You can also add herbs (rosemary and thyme) if you enjoy those flavors. Cook at 133F/56.1C for 18-24 hours. Remove, pat dry thoroughly. Apply the second half of the salt and pepper and sear on a VERY high temp. I prepare a large cast iron pan on my gas grill to over 500F/260C and use wagyu shortening for searing. Once done your typically tough chuck roast will be like eating prime rib. The meat will be very tender but still medium rare. Prime rib on a chuck roast budget. It is amazing.
This video convinced me to get a Precision Cooker myself, and I gotta say I could not be more pleased with the results.
Love this! Could you do an episode with pressure cookers?
Do an instant pot
Consider upgrading to a cheaper / better stove top pressure cooker. IPs way of quick release can damage food. -Running cool water over a stove-top PC won't.
But I don't have a stove...
We forgive you, James. But I knew the moment I saw you put the steaks in the pan that it wasn't hot enough and that you were going to overcook it. It was so difficult to watch. 😭
Agreed. Not to mention, why SV a fillet??? You can't appreciate what SV does to make tougher cuts tender.
I'm also not sure if they pat the steaks dry before putting it in the pan so that it sears rather than boils.
@@Iam1uglyguy SV is absolutely fine for filet, just don't put it in too long. You probably use your SV more like a slow cooker which is also fine.
@@MyWifeHatesGames Good point. I will say, though - I'm too poor to usually get a super thick cut of steak, so pan frying alone is usually sufficient for me to cook it to medium rare with a nice sear! But I do set off the smoke alarm. Every. Single. Time. 😂
deprofundis if you don’t set off the smoke alarm you’re not getting enough Maillard reaction! To be fair you need at least a one inch steak to make sous vide worth it. Also fillet isn’t good cooked sous vide because it’s too lean, you need to get the flavours through it in the pan.
I did my first ever sous-vide fillet steak last night, I'd never used sous vide before - it was the best meal I've ever made. I went for Tournedos Rossini style. Amazingly good.
As for veg, well, if you're not boiling the life out of it, presumably you keep in all the goodness which would be taken away with the water.
This was wonderful, and I really do want one of those, honestly. I've wanted to play with Sous vide for awhile, just because I love trying things like this. Would love to see more like it!