I still can't believe how many people whine about a "sales pitch" in your videos, even this one where you demonstrate the same technique with a more basic thermometer. Your videos are brilliant and informative, and I was happy to buy a Combustion thermometer when they went on sale earlier this year.
Yep, the info is good, and he tells us how we can do it without his product, but also makes it obvious how his product would make things easier. I had heard of the combustion thermometer a long time ago, but after literally sous viding a steak for 90 minutes just last night, and seeing this video just now, I just pulled the trigger and bought one.
He has zero personality and is trying to sell a product so yes people are going to be upset at his sales pitch. I nearly fell asleep a minute in and he's giving off scammer vibes.
I do appreciate that even though you make these videos to advertise your products you also tend to include ways to achieve the same result without them. That's honest and keeps the videos from being JUST advertisements.
While the thermometer is what pays the bills, the fact that the thermometer can do these things is because I want to be able to do them more easily-rather than having to hack things together. In a sense, the thermometer is just a byproduct of my constant experimenting in the kitchen.
How about overheating the water and then dropping the temp once you add the food? That should give a slow gradient cooling down while still starting at a higher temp. Worth experimenting with.
@ChrisYoungCooks this technique cant be used in anything but beef. As the point of sous vide and to be able to cook meeats at a lower temp while killing bacteria. Such as chicken which need 165 to flash kill bacteria, but bacteria can be killed at 130 degrees if kept there for an hour. That why this wont work on pork or chicken or antything but red meat where the bacteria cant penetrate the muscle meat.
@@edipisreks5535I think this implies you would need to invest a lot more time to figure out the process. With the remote thermometer, you could set an alert (I'm assuming it comes with such a feature) to notify you to do so vs having to keep checking manually to verify status.
@@ChrisYoungCooks That makes me wonder, are you working on any other devices now? Your love of food and experimentation definitely comes across strong and there is an endless array of things that could potentially be worked on to offer new ways of achieving stuff in the kitchen.
@@blurryface6261 its not ai, hes shown how he did it with his airfryer where he literally cut his airfryer in half for the shot so i doubt he would use ai for these now
I feel like we're slowly inching towards home kitchen closed-loop industrial PID controlled cooking. Just need to get the thermometer talking to the heat source! Combustion Inc partnership with sous vide circulator, countertop convection oven, and air fryer manufacturers? Or more ideally, an open standard protocol for control of appliance temperatures using feedback from the thermometer. Damn I'd love to work on that! May be a tough negotiation to get appliance makers on board with opening up their wireless controls though...
An open standard for this stuff would be amazing! But I sadly see almost zero chance of that happening because it prevents companies from forcing you to stay in their ecosystem.
GE has a sous vide probe for its induction ranges. It’s not great because it’s battery powered and every time I’ve reached for it, the battery is dead and has to be charged via USB.
The circulator knows what temperature it is at all times. It knows this because it knows what temperature it isn't. By subtracting the temperature from the temperature it isn't, or what temperature it isn't from which it is (whichever is greather), it obtains a difference, or deviation. The power subsystem uses deviations to generate corrective commands to drive the temperature from a termperature where it is to a temperature where it isn't, and arriving at a temperature that it wasn't, and it follows that the temperature that it was, is now the temperature that it isn't.
what you said is just pid. what he tried to explained is the correction on top of measuring water temperature. interestingly home beer brewer has been combining both the method, ie a wireless thermometer. Wonder why the joules team did not went with this approach.
Not sure if this would work, as the sous vide machine cannot cool the water down (unless you have something far more compex in mind than a circulator). Sure, it could just sut off the heat early enough, but that would probably negate most of the advantages of this approach.
@@floxbr9350well there are espresso machines like the Decent DE1 that control water temperature by mixing hot and cold water to achieve temperature profiles. So maybe one could buy a 4000-6000 Dollar machine to stick a piece of meat in the porta filter?
came here to say this too. cooling the water for you would require some overengineering... but i'd still buy a product that *only* took care of the temp drop step. i can do the cooling myself as long as it notifies me.
Chris, a long time ago I worked for Vie de France (now Cuisine Solutions) as they were launching their sous vide program for the food service industry. Flash frozen, and we had a double bath reheaters, one to hold the food and the other to quickly bring it up to serving temperate. Needless to say, I was one of the first to purchase the home SV machine. What you are suggesting makes perfect sense, will try it soon. And on another note, your thermometer, which I purchased as soon as I heard about it, is brilliant. Thanks!
Hello! Yes, I know Cuisine Solutions and a bit of the history with Vie de France. That's super interesting background and makes a lot of sense. Give this a try and let me know what you think.
Delighted to see Douglas Baldwin mentioned and still involved in sous vide innovation. His books and their tables were my original introduction to sous vide cooking at home using a homemade PID controlled slow cooker. It's a shame that grammatically 'Sous Vite' doesn't make any sense (but then 'sous vide' doesn't make sense either as the vacuum part is secondary to the water bath and indeed not necessary as Chris's Ziplock shows).
Hey Chris! Great overview; as someone who works with control theory on a reasonably regular basis, it seems like the clear solution is full closed-loop PID cooking. You've already got a fantastic wireless thermometer; why not integrate that with a custom sous vide with a target uniform temperature? No need for any of the tedious measuring and guesstimating of the Joule Turbo; the rate of thermal transfer should quickly become apparent thanks to the multiple temperature sensors in your thermometer. Going a step further, there's no reason you couldn't integrate this functionality with a smart oven. Anova and June have something like this, but it's a single temperature sensor which vastly restricts its capabilities.
Can you figure out a way to let the thermometer communicate with the sous vide? I'd be willing to purchase a new sous vide if that meant that my predictive thermometer would be able to communicate with it and speed it up, without having to go through the trouble of measuring it like right now with the joule turbo. Maybe a collab with your old colleagues?
Hi Chris love the video May I propose a video idea? I saw many claims about how and why stainless steel stick and why heating it makes it nonstick but I never saw proof I believe you are one of the few people who can get to the bottom of this Would you make a video on this topic?
Doing an SEO analysis of Combustion Inc videos shows they do very little SEO to optimize their videos for search. If they did, Im sure the channel would explode overnight as th content is top notch!
Yeah , I’ve kind of a third way of doing this. I use an electric kettle to go to up above the cooking temp 20 f , add the sous vide set at the right temp the let it ride out. It’s specific to the steaks I cook, sounds like joule is more adaptive but there’s also a pretty decent margin of error to play around with.
As always you present a lot of information to ponder over. 100% of this may be transferable to my competition steak cooking. Experiments will tell. Thanks Chris.
Did… Did he just essentially advertise a sous vide product he helped develop, then tell us an easier and cheaper way to do it that doesn’t involve controlling for variables, then advertise a thermometer he also developed that works for the easier method, all whilst explaining how to sous vide your stuff faster? O_o
The selling point is convenient. A normal person isn't just gonna keep temp check their food every minutes. Which is crucial because we're drooling apes. It's a clever way to sell it.
In my experience, a longer hold time actually tenderizes the meat a bit. For me one of the benefits of sous vide has always been getting better results with cheaper cuts of meat in addition to "not over-cooking so speed was never that important. Also, a 16-hour tri-tip rubbed in Mitmita seasoning has won several neighborhood summer cookoffs.
The ANOVA precision oven can do exactly this without any manual steps. You put the included thermometer in the meat, set the sous vide temperature a bit higher than the desired temperature and you can set it up that if the thermometer reaches a certain temperature, it will lower the sous vide temperature.
The question is getting the cool down calibrated correctly. I've found my ANOVA combi is highly insulating and opening the door causes the humidity to drop precipitously so unless I vacuum bag my food I suspect the cool down will be far slower then ice in the sous vide bath - but in theory should still work so long as we trigger the cold down early enough
Unfortunately, that oven is quite expensive and "Sous Vide Mode" isn't the same as real sous vide. I can see how it would be appealing for specific users and applications though
@@corpsie-diytools38 why isn't it the same thing? I use my anova oven to sous vide nice steaks all the time without a bag and literally can not tel the difference between that and a bagged water bath.
Very informative with the food science. For food that don't do well with sitting in a sous vide bath for hours (like chicken breast and seafood on weeknights after work) this is brilliant!
From your explanation and seeing the actual implementation with some of the tools, including the methods related to cooking, I understand it very well because the tools and understand of techniques and methods of cooking faster and to maintain the quality of the meat so it is very useful for chefs who want to make their cooking better and I support and love your this video thank you for sharing.❤
I'm a huge fan of Combustion Inc.'s thermometer though I appreciate Chris showing the same technique using other tools (and even the ziplock bag technique). I am curious what the texture difference of the quicker cook is and assume that is why he's specific about tender cuts.
I’m a mechanical engineer with emphasis in heat transfer and was loving every minute of this video! My take away is that I can now start my bath at 150F, when the steaks first go in and then reduce to normal desired cooking temperature thereby cutting my cooking time in half. The steaks can also remain in the steady state temp bath as long until needed. I sear on an IR grill, so I think I’m also going to move to an ice or cold water bath after cooking before the grill in hopes of re-absorbing water and not overshooting internal temperature during the grilling.
So, you basically did the work of a PID controller. I'm an automation/control systems engineer who enjoys cooking. Back in university years (before the smartphone era) I didn't know that something like sous vide existed, so I took two aluminium plates, slapped heating elements on the back, set 2 bimetallic probes for the meat (center, near surface) and 2 for plates surface, then I found a micro controller on a PCB with analogue inputs for the sensor array. The math is really simple here, just some tweaking for aluminium plates thermal inertia, heating elements were driven in a duty cycle mode (basically a PWM) by 2 digital outputs. It took 20±5 minutes to drive a steak to desired state depending on mass and target °C (set with DIP switches on controller PCB). PS. I had plans for a mark 2 with non-stick coated plates (made from frying pans) and more powerful heating elements that would sear the stake in phase 2, but never made it.
I have three Anova immersion circulators (the Anova One and two of the “professional” grade versions like you showed in this video) and I’m sick and tired of their cheap, toy grade plastic clamps that always break prematurely. I’m buying a Joule Turbo after watching this video as soon as I can save up for one or unload a couple of Avova’s. Great video!!!
This is a legitimate breakthrough in cooking. I was wondering what kind of advancements could be made after sous vide became popular. This is arguably a huge leap forward for sous vide cooking.
I'm very impressed that you are selling products but you're also telling us how to do it without and I'm disappointed in myself that I hadn't even thought to try this beforehand usually what I do is when I want to do something with my Anova I plan the night before so I can stick it on in the morning and therefore it doesn't matter how long it takes. Very interesting video, thank you very much
Well Chris, you really want to know what I think? I THINK I'm tired of dropping hints to my wife about a certain wireless thermometer I'd like for birthdays, anniversaries and Christmases so I THINK I'll just have to cut out the middle-woman and get one myself.
That is super cool and I especially love that you provided the necessary info to do it without buying the fancy juul that does the math for you. Very respectable. I think I'll utilize this when I do something that would otherwise take a very long time like a Prime Rib, but for regular steaks, I don't mind the wait.
Love how you explain and illustrate things, using science (and common sense), love watching your videos and learning. But... wow, such a brilliant advertising in disguise... (not to say the products are bad)
This is great. I wouldn't be shocked if your next product was a sous-vide device that listens to your thermometer to automate a bunch of the manual work away.
Me - With the video still going, about to post a comment wondering why Chris didn't just put a Combustion thermometer inside the vacuum bag? Chris - Slow down cowboy, I know my business.
Dang this is genius. If I didn't already own a Typhur, I'd get one of your Combustions all day. Also appreciate you show this can be done with any instant read.
Not really deltaT, which relies on looking at the core temperature rather than controlling for the actual cooking temperature at the surface. And I don't think Douglas contributed to the math on that circulator, just the Joule based on my conversations with him.
@@ChrisYoungCooks I knew he'd been down here in Oz a few times working on Breville's gear, from talking with him Id assumed he also contributed to the Polyscience toolkit software.
This was VERY interesting and, for me, it was a bit of a rollercoaster. Yes, setting a higher temperature first to speed up the heating process makes a lot of sense, then I thought "oh great, can't use my Anova for this", then you drop "this is how I did it with an Anova that doesn't use our math". Good lord. =D What I like about how I sous vide is, that I'll prep everything in the morning (if we are talking steak) and start it via the app - it's never me doing it spontaneously, but very much premeditated. Chris, this has given me loads of answers and inspiration, but I also realize, that I am flabbergasted, thinking about how I want to, and can, incorporate this into my cooking. I'm an amateur, and my cooking is very technical, so it seems like your video booked me a fast train ticket to nerd town, where I'll have to spend """some""" time to evaluate, how my food can taste even 1% better (because I will make it a POINT, that it's that much better).
So next step is to combine the wireless thermometer with the souvide machine and have the souvide element regulate the temperature based on feedback from the thermometer
Great video Chris. As a long time sous vide user, this makes great sense. I wish that your predictive thermometer was a bit less expensive. The pricing makes it beyond the reach of most casual home cooks...
Speaking as an automotive controls engineer (think the math he's describing, but for engine functions like throttle and spark), the two versions are: 1) Joule Turbo is feedforward control and 2) thermometer is feedback control, where you are the control loop. The correct thing would be to have an integration between his wireless thermometer and the software for the sous vide.
I smelled the Sellout of the "2nd Generation Combustion Predictive Thermometer" through the vacuum sealed bag But hey, i love these videos and the job you are doing. Admirations.
Chris Young is basically a always on topic version of Linus from LTT but instead of random ads he is always waiting for the moment to pull out his wireless thermometer lol
One thing to keep in mind - shouldn't the core temp still be held for some time if you're trying to pasteurize? E.G. if I can get the core of chicken breast to 140F in 90 minutes traditionally, but pasteurization at 140 still takes 10-15 minutes, shouldn't it be held there for some time for proper food safety?
No. 140 is the temperature at which everything is already dead, especially being heated for such a long time. You only need to hold the food above 140° if you aren't eating it within that 2 hour period before it becomes unsafe. Another note is that FDA guidelines are very conservative and in a practical sense are way overkill for the average home cook.
@KaitouKaiju presumably if we use this fast technique and the core temperature only JUST reaches 140, it wouldn't have been there for very long at all? Pasteurization charts indicate you should hold at 145 for 3mins or 140 for 11ish minutes to get something like ground beef to safe levels of cooked. Maybe ground beef is a lot stricter due to sanitation than whole cuts/chicken breast?
It’s so cool that you do all of these scientific experiments for us so we don’t have to do it. Excited you finally have the predictive thermometer max 900F but waiting for the two thermometer bundle. Also, waiting for you to review the Anova Precision Oven 2.0 bag less bath less sous vide cooking😁.
Me: Baaaaaabe! From downstairs: WHAT? Me: Chris just dropped a new video. From downstairs: Dang! Why did you not just lead with that! As always, fantastic video Chris.
Chris, I think people (and you) are overthinking this a bit. I've been using the method you show with the Anova ever since I started SV cooking and in practice I just give it a boost at the start and then drop it down. It's not rocket science and there is no way I would in a busy kitchen be measuring the thickness and weight and then putting numerous items of data into an app. But really the time savings are not important as you would not be using SV in the first place if time was of the essence. If I am doing proteins SV then I know what time I want to serve (or start serving) and I just start the process in time for that whilst doing the rest of the prep. The SV can clearly be a holding station too as it wont take proteins past the required core temp. That said your videos are informative and well thought out.
thanks love all this tasty stuff! I use Thomas Kellers under pressure book which makes this all easier, firstly almost every water temp is 139f, which satisfies California health code and then I just pull everything out in minutes not hours, sometime reverse sear sometimes just a awesome sauce, TK mostly says to make sure food is room temp before starting to cook, this is very fast! TK also has sous vide and other recipes to start high and then drop the temp down later, seems standard for TK and I use that book all the time with the Modernist cookbook series also, thanks for the wise Joule and the temp probe with 8 spots , I only have anova stuff with a probe with three spots for temp. The joy of sousvide cooking is taking lots of time!, and while it is temping away one can go out in the garden and pick herbs and salads,, go for a swim, come back and have dinner almost ready,, Really one need three sous vide tanks, one for proteins, one for veggies, and one for holding, I love the anova oven which has sous vide mode with temp probe and wet bulb mode, and one can sit and watch football while programming temps from the app. best cheers!
Please chris, for god's sake, we need combustion inc distribution in europe. I NEED the thermometer but I can't possibly buy it here and I want to cry.
Thanks for the video Chris. Excellent concept and idea. I can't wait to try. BTW - we can't wait to use your "Turkey Paint Technique" again this year. We might even try cooking from frozen. All of your videos are always so interesting and informative.
When I saw that peak overshoot you were aiming for, my electrical engineering mind went "ahhh, I love control systems." I bet it was fun figuring out the feedback control system for this.
Thanks for sharing your perspective. To build on that, I think it's crucial to consider how temperature affects the physiochemical properties of food, especially when it comes to proteins. You might recall that in a previous video of yours, I touched on the importance of factoring in these physiochemical changes. I'll try again. While gradual heating might not immediately alter proteins below 54 degrees Celsius, going above 65 degrees can be problematic. We know that significant changes occur in proteins once they reach 65 degrees Celsius and further. So, simply saying "10 degrees Celsius above the target temperature" is a bit simplistic, don't you think? For example, if our target is 58 degrees, and we go up to 68, we're risking some serious damage to those superficial proteins. These changes affect the water content within the molecules, the thermal conductivity, and even the overall physiochemical stability of the stake. I believe this discussion would benefit greatly from considering these physiochemical changes. A coagulated protein that has lost a significant amount of water transfers heat very differently than a fresh, water-filled protein. The more drier protein is essentially makes it becomes a thermal insulator. Taking it a step further, we could even consider the pH of the meat inside the sous vide bag and the material of the bag itself. Plastic is a thermal insulator, which hinders the transfer of heat from the water to the steak. This means that thinner plastics have much less impact on the physical involved compared to thicker plastics. For a better understanding of the phenomena involved in how to cook the perfect steak, we need to factor in these temperature-dependent changes.
I think you missed an important point in the video, the surface of the food never reached the water temperature, so even when you set it well above your target doneness, the proteins at the surface aren’t going to experience this temperature before you turn it back down. And even just a few mm below the surface, the meat rapidly drops in temperature until very close to the end of cooking.
I knew you were going to sell me that probe in the end before I even clicked but damn that's a convincing sales speak. And it was also entertaining to watch and provided useful info even if you don't buy one. Awesome.
For me, if I’m sous vide ing a steak, it’s already not a weeknight meal. So I’m probably making a few sides, and I don’t mind the longer time. I just do the sous vide first thing. For weeknight meals involving steak, I’m definitely cutting it, washing it, adding .5% in grams of baking soda, and the rest of the velveting ingredients, and making a stirfry
Before I actually bought a SV, I was doing this “poor man’s method”. It’s been years. Not sure where I learned it from. Boil water then dump it into a small beer cooler Throw in the vac sealed steak With a temp probe in the water, waited until the water reached 129. Usually about an hour. And something about, as long as the meat was over a certain temp for at least an hour, it was safe. So, once the hour was up, I’d take out the steak and sear it with either a torch or in a pan. I got some really good results this way. Maybe I should go back to this method in some form. 🤣
My takeaway from this video (for souvide-ing with a normal circulator) is: 1) Find out how long your normal sousvide recipe is expected to complete for the given thickness (say 2hrs). 2) Set the water temp 2 (I might try 5) degrees C higher than the recipe calls for. 3) Either temp the food at the 25% mark (e.g. 30min mark), or just adjust the water temp back to the recipe temp at this point. 4) Check back at the 50% mark and temp the food, and/or hope that the water bath has stabilised to the recipe temp and is ready to serve. When in doubt, hold for 10 mins more or as needed. Any duration less than 100% of the original recipe's expected time is a win.
If you’re going through the trouble of taking measurements and adjust the temperature, you might as well just reverse sear which is faster and leads to a better crust. The power of sous vide for the home cook is that it’s fool proof and has a wide margin of error.
Questions... (1) Your graph show the water temp starting from base (room?) temperature... Should the water be at temp (145 forexample) to start?... (2) Your graph should show the water and meat at the same time point on the chart .. as shown the water is time traveling ahead of the steak.. correcting this will display the true temperature correlation..... Great video i will try this
I just realized I've been doing this air fryer reverse sear for thicc steaks at 400F for like 5-8 mins - it's basically the same principles in this video taken to the logical extreme. I'd say the super fast air fryer technique is roughly 90% as good as a normal 225F for 45 mins reverse sear in an oven in terms of grey bands / juiciness and it's fast + gives you a great sear cuz theres no sous vide juices
To say it took them a decade to develop the math is a bit rich. It's called proportional integral derivative feedback system and is used in everything that requires precise feedback control.
Yeah, definitely doesn't work. The temperature controller is a PID, knowing how much you can overshoot the temp and how fast things will cool back down once you cut the power from a completely unknown and highly variable system is a bit harder. But, obviously, you're an expert 🙄
Idea: The sous vide machine brings just the water to a given temperature, then continues circulating but with no added heat. It measures the rate at which the water loses temperature. Then the sous vide machine brings the water back up to the same temperature, you add the food, and again it circulates with no heat until it measures the rate at which the water with food loses temperature. This way, you calibrate the temperature overshoot based on the actual temperature gradient every time.
The Turbo algorithm is actually name to do this dynamically without the need to break down the steps. Spectral analysis makes it possible to decompose the different variables so you can work out how quickly the water will lose temperature as it cools to avoid the overshoot.
Hello Chris, Thanks for the videos. This method sounds completely solid, I'll have to incorporate it into my cooking. My question is with consistency of item cooked, because of time, not temperature. Do you find any improvements/differences in consistency when comparing minimum times with SV 1.0 vs SV 2.0?
Appreciate your videos and looking forward to purchase your 2nd gen to add to the 4 types of remote probes I own. Not sure if I missed it, but please tell me that your probe integrades seemless into the sous vide to optimize the cooking with live metrics
Question. Sous vide is not only about temp but also about pasteurization. Safe food temps (eg 160F for white meat), is a flash heat temperature. You can cook chicken below safe temp for longer periods of time (eg 145F for 1.5 hours) still kills the bacteria, keeps the food safe while keeping the chicken more tender and not over cooking. The advice here shows steak (less issues with food borne illness), so it should be fine, but you do talk about seafood so as long as your final temp is a recommended safe temp this works. If it’s a lower temp you should cook it longer to kill any bacteria which can make you sick
Worth noting that the PolyScience HydroPro Plus includes a probe thermometer that pairs with the sous vide itself so it can do this automatically (they call it "delta cooking"). It is $600, though.
Delta T cooking isn't the same thing. It does adjust things, but based on the core temperature. You won't get anywhere near the speed up with deltaT cooking.
@ChrisYoungCooks sorry maybe I'm confused. Doesn't delta cooking use an even greater temperature differential than the few degrees method you illustrated here? Wouldn't that increase the cook speed even more? When I've done it it cooks mighty quick...
For example, in my experiments with delta, when I cooked a thick pork chop I set the water to 155F and the probe alarm to 143.5F and it cooked in 45 mins. A thick salmon fillet was an even better example. I had the water bath at 180F and the alarm for the Internal temp set to 122F, and it only took 13 minutes. The texture was absolutely incredible (a bit more variation compared to normal sous vide salmon, which can be a bit homogeneous for my taste).
I still can't believe how many people whine about a "sales pitch" in your videos, even this one where you demonstrate the same technique with a more basic thermometer. Your videos are brilliant and informative, and I was happy to buy a Combustion thermometer when they went on sale earlier this year.
We're just mad that he's such a good salesman he can convince us we want his product even though we know it's a sales pitch.
Yep, the info is good, and he tells us how we can do it without his product, but also makes it obvious how his product would make things easier.
I had heard of the combustion thermometer a long time ago, but after literally sous viding a steak for 90 minutes just last night, and seeing this video just now, I just pulled the trigger and bought one.
He has zero personality and is trying to sell a product so yes people are going to be upset at his sales pitch. I nearly fell asleep a minute in and he's giving off scammer vibes.
@@Erick726 Must suck to have such a short attention span
Can't argue if it really works.
I do appreciate that even though you make these videos to advertise your products you also tend to include ways to achieve the same result without them. That's honest and keeps the videos from being JUST advertisements.
While the thermometer is what pays the bills, the fact that the thermometer can do these things is because I want to be able to do them more easily-rather than having to hack things together. In a sense, the thermometer is just a byproduct of my constant experimenting in the kitchen.
How about overheating the water and then dropping the temp once you add the food? That should give a slow gradient cooling down while still starting at a higher temp. Worth experimenting with.
@ChrisYoungCooks this technique cant be used in anything but beef. As the point of sous vide and to be able to cook meeats at a lower temp while killing bacteria. Such as chicken which need 165 to flash kill bacteria, but bacteria can be killed at 130 degrees if kept there for an hour. That why this wont work on pork or chicken or antything but red meat where the bacteria cant penetrate the muscle meat.
@@edipisreks5535I think this implies you would need to invest a lot more time to figure out the process. With the remote thermometer, you could set an alert (I'm assuming it comes with such a feature) to notify you to do so vs having to keep checking manually to verify status.
@@ChrisYoungCooks That makes me wonder, are you working on any other devices now? Your love of food and experimentation definitely comes across strong and there is an endless array of things that could potentially be worked on to offer new ways of achieving stuff in the kitchen.
Babe wake up meat jesus just posted
This is hilarious😂
Haha meet Jesus lmao
best comment so far 😂
Laughed out loud
Seriously I can't believe this evaded me for 7hrs
1:49 These IRL cross-section shots astound me every time 😮
We need a behind the scenes video on these, they are fantastic.
@@Gafgarion852 If I had to assume, the meat is cooked to presentation in the video in a different pan, cut open then lined up on the half pan.
easy AI.
@@blurryface6261 get out, now
@@blurryface6261 its not ai, hes shown how he did it with his airfryer where he literally cut his airfryer in half for the shot so i doubt he would use ai for these now
I feel like we're slowly inching towards home kitchen closed-loop industrial PID controlled cooking. Just need to get the thermometer talking to the heat source! Combustion Inc partnership with sous vide circulator, countertop convection oven, and air fryer manufacturers? Or more ideally, an open standard protocol for control of appliance temperatures using feedback from the thermometer. Damn I'd love to work on that! May be a tough negotiation to get appliance makers on board with opening up their wireless controls though...
I have a Sous Vide Magic that lets you turn any dumb device that gets hot like a rice cooker or a Crock-Pot into a PID controlled bath.
An open standard for this stuff would be amazing! But I sadly see almost zero chance of that happening because it prevents companies from forcing you to stay in their ecosystem.
@@kswaid1 yep currently mad at anova for removing Wi-Fi and Bluetooth from there original sous vide models.
GE has a sous vide probe for its induction ranges. It’s not great because it’s battery powered and every time I’ve reached for it, the battery is dead and has to be charged via USB.
@bcbock that's not fun. Should just be plug and go
The circulator knows what temperature it is at all times. It knows this because it knows what temperature it isn't. By subtracting the temperature from the temperature it isn't, or what temperature it isn't from which it is (whichever is greather), it obtains a difference, or deviation. The power subsystem uses deviations to generate corrective commands to drive the temperature from a termperature where it is to a temperature where it isn't, and arriving at a temperature that it wasn't, and it follows that the temperature that it was, is now the temperature that it isn't.
That skit is solid gold.
The original wasn't a skit though
What is this from again?
what you said is just pid. what he tried to explained is the correction on top of measuring water temperature. interestingly home beer brewer has been combining both the method, ie a wireless thermometer. Wonder why the joules team did not went with this approach.
@@Kuchenrolle The missile knows where it is... ^.^
Now you should create a sous vide machine that communicates with your thermometer and does all this automatically, that would be cool!
I would replace my current sous vide machine if there was a combo that did this. @ChrisYoung take my money
Not sure if this would work, as the sous vide machine cannot cool the water down (unless you have something far more compex in mind than a circulator). Sure, it could just sut off the heat early enough, but that would probably negate most of the advantages of this approach.
I came here to say the same thing
@@floxbr9350well there are espresso machines like the Decent DE1 that control water temperature by mixing hot and cold water to achieve temperature profiles. So maybe one could buy a 4000-6000 Dollar machine to stick a piece of meat in the porta filter?
came here to say this too. cooling the water for you would require some overengineering... but i'd still buy a product that *only* took care of the temp drop step. i can do the cooling myself as long as it notifies me.
I will never get tired of your brilliant use of the cross section
Chris, a long time ago I worked for Vie de France (now Cuisine Solutions) as they were launching their sous vide program for the food service industry. Flash frozen, and we had a double bath reheaters, one to hold the food and the other to quickly bring it up to serving temperate. Needless to say, I was one of the first to purchase the home SV machine. What you are suggesting makes perfect sense, will try it soon. And on another note, your thermometer, which I purchased as soon as I heard about it, is brilliant. Thanks!
Hello! Yes, I know Cuisine Solutions and a bit of the history with Vie de France. That's super interesting background and makes a lot of sense. Give this a try and let me know what you think.
What I love about your videos is how obvious these tips are after you hear them, but until you made the video I wouldn't have thought of it
Delighted to see Douglas Baldwin mentioned and still involved in sous vide innovation. His books and their tables were my original introduction to sous vide cooking at home using a homemade PID controlled slow cooker.
It's a shame that grammatically 'Sous Vite' doesn't make any sense (but then 'sous vide' doesn't make sense either as the vacuum part is secondary to the water bath and indeed not necessary as Chris's Ziplock shows).
Whatever happened to "Boil-in-Bag"?
Hey Chris! Great overview; as someone who works with control theory on a reasonably regular basis, it seems like the clear solution is full closed-loop PID cooking. You've already got a fantastic wireless thermometer; why not integrate that with a custom sous vide with a target uniform temperature? No need for any of the tedious measuring and guesstimating of the Joule Turbo; the rate of thermal transfer should quickly become apparent thanks to the multiple temperature sensors in your thermometer.
Going a step further, there's no reason you couldn't integrate this functionality with a smart oven. Anova and June have something like this, but it's a single temperature sensor which vastly restricts its capabilities.
Can you figure out a way to let the thermometer communicate with the sous vide? I'd be willing to purchase a new sous vide if that meant that my predictive thermometer would be able to communicate with it and speed it up, without having to go through the trouble of measuring it like right now with the joule turbo. Maybe a collab with your old colleagues?
If both the thermometer and the SV are phone-connected, the phone app could control it all.
You can use home assistant
I’d be shocked if somebody wasn’t already thinking about that. It seems like the next step in the evolution of these products.
Hi Chris love the video
May I propose a video idea?
I saw many claims about how and why stainless steel stick and why heating it makes it nonstick but I never saw proof
I believe you are one of the few people who can get to the bottom of this
Would you make a video on this topic?
Stay tuned.
@ thank you
I watch TH-cam cooking videos on a daily basis - how did I never see this channel before? They really need to work on that recommendation algorithm.
Doing an SEO analysis of Combustion Inc videos shows they do very little SEO to optimize their videos for search. If they did, Im sure the channel would explode overnight as th content is top notch!
Yeah , I’ve kind of a third way of doing this. I use an electric kettle to go to up above the cooking temp 20 f , add the sous vide set at the right temp the let it ride out. It’s specific to the steaks I cook, sounds like joule is more adaptive but there’s also a pretty decent margin of error to play around with.
This one sounds the most appealing to me of all. The perfect balance between lazy and speed.
As always you present a lot of information to ponder over. 100% of this may be transferable to my competition steak cooking. Experiments will tell. Thanks Chris.
Did… Did he just essentially advertise a sous vide product he helped develop, then tell us an easier and cheaper way to do it that doesn’t involve controlling for variables, then advertise a thermometer he also developed that works for the easier method, all whilst explaining how to sous vide your stuff faster?
O_o
Yes
The selling point is convenient. A normal person isn't just gonna keep temp check their food every minutes. Which is crucial because we're drooling apes. It's a clever way to sell it.
@@ChrisYoungCooks All thanks to Lord Gaben !
@@ivangeorgiev4774I've always wondered why that video got pulled
Let him cook literally
In my experience, a longer hold time actually tenderizes the meat a bit. For me one of the benefits of sous vide has always been getting better results with cheaper cuts of meat in addition to "not over-cooking so speed was never that important. Also, a 16-hour tri-tip rubbed in Mitmita seasoning has won several neighborhood summer cookoffs.
Totally different scenario
The video is about speeding up cooking of a singular steak. He clearly states tender cut of meat. Not a larger cut of meat. Not a tough cut of meat.
This is one of the best TH-cam channels
This is insane I can't believe I didn't think of this but as you explained it it became obvious. Thank you!
The ANOVA precision oven can do exactly this without any manual steps. You put the included thermometer in the meat, set the sous vide temperature a bit higher than the desired temperature and you can set it up that if the thermometer reaches a certain temperature, it will lower the sous vide temperature.
The question is getting the cool down calibrated correctly. I've found my ANOVA combi is highly insulating and opening the door causes the humidity to drop precipitously so unless I vacuum bag my food I suspect the cool down will be far slower then ice in the sous vide bath - but in theory should still work so long as we trigger the cold down early enough
Unfortunately, that oven is quite expensive and "Sous Vide Mode" isn't the same as real sous vide. I can see how it would be appealing for specific users and applications though
@@corpsie-diytools38 why isn't it the same thing? I use my anova oven to sous vide nice steaks all the time without a bag and literally can not tel the difference between that and a bagged water bath.
@@marcswindle5054 - It's literally a different process and doesn't use a sealed bag.
@@corpsie-diytools38 it's literally the exact same process and doesn't need a bag.
Very informative with the food science. For food that don't do well with sitting in a sous vide bath for hours (like chicken breast and seafood on weeknights after work) this is brilliant!
The sustained innovation in this area is really amazing. Thank you for sharing your technique.
It is always a great day when Chris drops a video!
Sooo.. combustion inc sous vide + thermometer when? 👀
came here to ask this
Seems like a no-brainer and this is a setup video! At least, as smart as Chris is, I assume he is putting 2+2 together. :)
Wow this is great. Most of the time I can use the set it and forget it method but I like that now I can use this new much faster method.
From your explanation and seeing the actual implementation with some of the tools, including the methods related to cooking, I understand it very well because the tools and understand of techniques and methods of cooking faster and to maintain the quality of the meat so it is very useful for chefs who want to make their cooking better and I support and love your this video thank you for sharing.❤
3:03 Chris channeling his inner Margot Robbie from The Big Short 😂 Amazing reference and execution
Um...not sure what you mean by the Margot Robbie comment but she did the bathtub scene for The Big Short movie...
Brilliant - this may shorten up the process enough that I actually want to use the sous vide method much more frequently
I'm a huge fan of Combustion Inc.'s thermometer though I appreciate Chris showing the same technique using other tools (and even the ziplock bag technique). I am curious what the texture difference of the quicker cook is and assume that is why he's specific about tender cuts.
No texture difference compared to conventional sous vide for tender cuts that cook in a few hours or less.
I’m a mechanical engineer with emphasis in heat transfer and was loving every minute of this video!
My take away is that I can now start my bath at 150F, when the steaks first go in and then reduce to normal desired cooking temperature thereby cutting my cooking time in half. The steaks can also remain in the steady state temp bath as long until needed.
I sear on an IR grill, so I think I’m also going to move to an ice or cold water bath after cooking before the grill in hopes of re-absorbing water and not overshooting internal temperature during the grilling.
Dialing in your salting or brining techniques will help the most with meat's moisture retention.
I agreed with all your complaints of the method, and also agree this makes me MORE likely to try Souve more often
So, you basically did the work of a PID controller.
I'm an automation/control systems engineer who enjoys cooking. Back in university years (before the smartphone era) I didn't know that something like sous vide existed, so I took two aluminium plates, slapped heating elements on the back, set 2 bimetallic probes for the meat (center, near surface) and 2 for plates surface, then I found a micro controller on a PCB with analogue inputs for the sensor array. The math is really simple here, just some tweaking for aluminium plates thermal inertia, heating elements were driven in a duty cycle mode (basically a PWM) by 2 digital outputs. It took 20±5 minutes to drive a steak to desired state depending on mass and target °C (set with DIP switches on controller PCB).
PS. I had plans for a mark 2 with non-stick coated plates (made from frying pans) and more powerful heating elements that would sear the stake in phase 2, but never made it.
I have three Anova immersion circulators (the Anova One and two of the “professional” grade versions like you showed in this video) and I’m sick and tired of their cheap, toy grade plastic clamps that always break prematurely. I’m buying a Joule Turbo after watching this video as soon as I can save up for one or unload a couple of Avova’s. Great video!!!
This is a legitimate breakthrough in cooking. I was wondering what kind of advancements could be made after sous vide became popular. This is arguably a huge leap forward for sous vide cooking.
I'm very impressed that you are selling products but you're also telling us how to do it without and I'm disappointed in myself that I hadn't even thought to try this beforehand usually what I do is when I want to do something with my Anova I plan the night before so I can stick it on in the morning and therefore it doesn't matter how long it takes. Very interesting video, thank you very much
Well Chris, you really want to know what I think? I THINK I'm tired of dropping hints to my wife about a certain wireless thermometer I'd like for birthdays, anniversaries and Christmases so I THINK I'll just have to cut out the middle-woman and get one myself.
That is super cool and I especially love that you provided the necessary info to do it without buying the fancy juul that does the math for you. Very respectable. I think I'll utilize this when I do something that would otherwise take a very long time like a Prime Rib, but for regular steaks, I don't mind the wait.
I know what I’m putting on my Christmas/Black Friday wishlist 😊
Chris in a bubble bath?
Love how you explain and illustrate things, using science (and common sense), love watching your videos and learning.
But... wow, such a brilliant advertising in disguise...
(not to say the products are bad)
This is great. I wouldn't be shocked if your next product was a sous-vide device that listens to your thermometer to automate a bunch of the manual work away.
Me - With the video still going, about to post a comment wondering why Chris didn't just put a Combustion thermometer inside the vacuum bag?
Chris - Slow down cowboy, I know my business.
Dang this is genius. If I didn't already own a Typhur, I'd get one of your Combustions all day. Also appreciate you show this can be done with any instant read.
Its also in the Breville Polyscience hydropro plus circulator which is also thanks to Douglas's maths. Delta V is gold.
Not really deltaT, which relies on looking at the core temperature rather than controlling for the actual cooking temperature at the surface. And I don't think Douglas contributed to the math on that circulator, just the Joule based on my conversations with him.
@@ChrisYoungCooks I knew he'd been down here in Oz a few times working on Breville's gear, from talking with him Id assumed he also contributed to the Polyscience toolkit software.
This was VERY interesting and, for me, it was a bit of a rollercoaster. Yes, setting a higher temperature first to speed up the heating process makes a lot of sense, then I thought "oh great, can't use my Anova for this", then you drop "this is how I did it with an Anova that doesn't use our math". Good lord. =D
What I like about how I sous vide is, that I'll prep everything in the morning (if we are talking steak) and start it via the app - it's never me doing it spontaneously, but very much premeditated.
Chris, this has given me loads of answers and inspiration, but I also realize, that I am flabbergasted, thinking about how I want to, and can, incorporate this into my cooking. I'm an amateur, and my cooking is very technical, so it seems like your video booked me a fast train ticket to nerd town, where I'll have to spend """some""" time to evaluate, how my food can taste even 1% better (because I will make it a POINT, that it's that much better).
So next step is to combine the wireless thermometer with the souvide machine and have the souvide element regulate the temperature based on feedback from the thermometer
Loving the animations and that you're showing the exponential nature
Isn't it amazing how much we enjoy watching advertisement by meat Jesus? :-D Great video by the way
These ads are amazing, thanks for raising the bar with these products. Just hope these things become cheaper some day :)
Great video Chris. As a long time sous vide user, this makes great sense. I wish that your predictive thermometer was a bit less expensive. The pricing makes it beyond the reach of most casual home cooks...
Speaking as an automotive controls engineer (think the math he's describing, but for engine functions like throttle and spark), the two versions are: 1) Joule Turbo is feedforward control and 2) thermometer is feedback control, where you are the control loop. The correct thing would be to have an integration between his wireless thermometer and the software for the sous vide.
I smelled the Sellout of the "2nd Generation Combustion Predictive Thermometer" through the vacuum sealed bag
But hey, i love these videos and the job you are doing. Admirations.
I'm honestly glad that he first showed us a method that doesn't require only his expensive thermometer.
Chris Young is basically a always on topic version of Linus from LTT but instead of random ads he is always waiting for the moment to pull out his wireless thermometer lol
Glad to see you post again know it hasnt been a long time but i wish it was possible you posted daily lol
Well done! Wait, I mean that is a great presentation of how to use a practical method to Sous vide and come away with well cooked meat.
One thing to keep in mind - shouldn't the core temp still be held for some time if you're trying to pasteurize? E.G. if I can get the core of chicken breast to 140F in 90 minutes traditionally, but pasteurization at 140 still takes 10-15 minutes, shouldn't it be held there for some time for proper food safety?
No. 140 is the temperature at which everything is already dead, especially being heated for such a long time. You only need to hold the food above 140° if you aren't eating it within that 2 hour period before it becomes unsafe.
Another note is that FDA guidelines are very conservative and in a practical sense are way overkill for the average home cook.
@KaitouKaiju presumably if we use this fast technique and the core temperature only JUST reaches 140, it wouldn't have been there for very long at all? Pasteurization charts indicate you should hold at 145 for 3mins or 140 for 11ish minutes to get something like ground beef to safe levels of cooked. Maybe ground beef is a lot stricter due to sanitation than whole cuts/chicken breast?
@@kyleatwork- Yes, time at temperature rules for pasteurization still apply.
@@KaitouKaiju - You are wrong. Time at temperature pasteurization rules still apply.
It’s so cool that you do all of these scientific experiments for us so we don’t have to do it. Excited you finally have the predictive thermometer max 900F but waiting for the two thermometer bundle. Also, waiting for you to review the Anova Precision Oven 2.0 bag less bath less sous vide cooking😁.
Me: Baaaaaabe!
From downstairs: WHAT?
Me: Chris just dropped a new video.
From downstairs: Dang! Why did you not just lead with that!
As always, fantastic video Chris.
Chris is casually dropping the best TH-cam food content there is.
i enjoyed this video. thank you for thinking outside the box! i love inventors like this
Chris, I think people (and you) are overthinking this a bit. I've been using the method you show with the Anova ever since I started SV cooking and in practice I just give it a boost at the start and then drop it down. It's not rocket science and there is no way I would in a busy kitchen be measuring the thickness and weight and then putting numerous items of data into an app. But really the time savings are not important as you would not be using SV in the first place if time was of the essence. If I am doing proteins SV then I know what time I want to serve (or start serving) and I just start the process in time for that whilst doing the rest of the prep. The SV can clearly be a holding station too as it wont take proteins past the required core temp. That said your videos are informative and well thought out.
thanks love all this tasty stuff! I use Thomas Kellers under pressure book which makes this all easier, firstly almost every water temp is 139f, which satisfies California health code and then I just pull everything out in minutes not hours, sometime reverse sear sometimes just a awesome sauce, TK mostly says to make sure food is room temp before starting to cook, this is very fast! TK also has sous vide and other recipes to start high and then drop the temp down later, seems standard for TK and I use that book all the time with the Modernist cookbook series also, thanks for the wise Joule and the temp probe with 8 spots , I only have anova stuff with a probe with three spots for temp. The joy of sousvide cooking is taking lots of time!, and while it is temping away one can go out in the garden and pick herbs and salads,, go for a swim, come back and have dinner almost ready,,
Really one need three sous vide tanks, one for proteins, one for veggies, and one for holding, I love the anova oven which has sous vide mode with temp probe and wet bulb mode, and one can sit and watch football while programming temps from the app. best cheers!
You are so generous with sharing your wisdom! Always a pleasure ❤
Please chris, for god's sake, we need combustion inc distribution in europe. I NEED the thermometer but I can't possibly buy it here and I want to cry.
I described this very approach to a colleague in 2017. Glad somebody made it possible.
This reminded me of the older (way older) style of sous vide with warmer baths and hipodermic probes. But simple enough for everyone to do it.
This is how we sous vide at work but we just use timers to keep track of meats and keep the bath at 63c
Agh i love living in this age of amazing food science. Thanks for sharing!
Thanks for the video Chris. Excellent concept and idea. I can't wait to try.
BTW - we can't wait to use your "Turkey Paint Technique" again this year. We might even try cooking from frozen.
All of your videos are always so interesting and informative.
When I saw that peak overshoot you were aiming for, my electrical engineering mind went "ahhh, I love control systems." I bet it was fun figuring out the feedback control system for this.
Hardest serve in history, you essentially open sourced the method using a competitors tool
Great video
Thanks for sharing your perspective. To build on that, I think it's crucial to consider how temperature affects the physiochemical properties of food, especially when it comes to proteins. You might recall that in a previous video of yours, I touched on the importance of factoring in these physiochemical changes. I'll try again.
While gradual heating might not immediately alter proteins below 54 degrees Celsius, going above 65 degrees can be problematic. We know that significant changes occur in proteins once they reach 65 degrees Celsius and further. So, simply saying "10 degrees Celsius above the target temperature" is a bit simplistic, don't you think? For example, if our target is 58 degrees, and we go up to 68, we're risking some serious damage to those superficial proteins. These changes affect the water content within the molecules, the thermal conductivity, and even the overall physiochemical stability of the stake.
I believe this discussion would benefit greatly from considering these physiochemical changes. A coagulated protein that has lost a significant amount of water transfers heat very differently than a fresh, water-filled protein. The more drier protein is essentially makes it becomes a thermal insulator.
Taking it a step further, we could even consider the pH of the meat inside the sous vide bag and the material of the bag itself. Plastic is a thermal insulator, which hinders the transfer of heat from the water to the steak. This means that thinner plastics have much less impact on the physical involved compared to thicker plastics.
For a better understanding of the phenomena involved in how to cook the perfect steak, we need to factor in these temperature-dependent changes.
I think you missed an important point in the video, the surface of the food never reached the water temperature, so even when you set it well above your target doneness, the proteins at the surface aren’t going to experience this temperature before you turn it back down. And even just a few mm below the surface, the meat rapidly drops in temperature until very close to the end of cooking.
Faster can be better?!!
I have both the First Gen ANOVA and Joules - Love a good work around!
I knew you were going to sell me that probe in the end before I even clicked but damn that's a convincing sales speak. And it was also entertaining to watch and provided useful info even if you don't buy one. Awesome.
For me, if I’m sous vide ing a steak, it’s already not a weeknight meal. So I’m probably making a few sides, and I don’t mind the longer time. I just do the sous vide first thing. For weeknight meals involving steak, I’m definitely cutting it, washing it, adding .5% in grams of baking soda, and the rest of the velveting ingredients, and making a stirfry
Before I actually bought a SV, I was doing this “poor man’s method”. It’s been years. Not sure where I learned it from.
Boil water then dump it into a small beer cooler
Throw in the vac sealed steak
With a temp probe in the water, waited until the water reached 129.
Usually about an hour.
And something about, as long as the meat was over a certain temp for at least an hour, it was safe.
So, once the hour was up, I’d take out the steak and sear it with either a torch or in a pan. I got some really good results this way.
Maybe I should go back to this method in some form. 🤣
Double checking here - you cannot vacuum seal v1 thermometer right?
Do not recommend vacuum sealing the first generation, the seal can leak.
@@ChrisYoungCooksbut what if we use the Ziplock bag method with the gen1 thermometer
thanks a lot - i will start a restaurant in Vienna und you helped me to be faster in my sous vide (sous speed) dreams 🙂
This is great! Thank you for sharing!
My takeaway from this video (for souvide-ing with a normal circulator) is:
1) Find out how long your normal sousvide recipe is expected to complete for the given thickness (say 2hrs).
2) Set the water temp 2 (I might try 5) degrees C higher than the recipe calls for.
3) Either temp the food at the 25% mark (e.g. 30min mark), or just adjust the water temp back to the recipe temp at this point.
4) Check back at the 50% mark and temp the food, and/or hope that the water bath has stabilised to the recipe temp and is ready to serve. When in doubt, hold for 10 mins more or as needed.
Any duration less than 100% of the original recipe's expected time is a win.
Every video you produce educates and fascinates me.
Another great video Chris. Keep them coming. Also get us original customers some discounts to upgrade. 👍🏻
If you’re going through the trouble of taking measurements and adjust the temperature, you might as well just reverse sear which is faster and leads to a better crust. The power of sous vide for the home cook is that it’s fool proof and has a wide margin of error.
Questions... (1) Your graph show the water temp starting from base (room?) temperature... Should the water be at temp (145 forexample) to start?... (2) Your graph should show the water and meat at the same time point on the chart .. as shown the water is time traveling ahead of the steak.. correcting this will display the true temperature correlation..... Great video i will try this
Black Friday purchases coming 😊
I just realized I've been doing this air fryer reverse sear for thicc steaks at 400F for like 5-8 mins - it's basically the same principles in this video taken to the logical extreme. I'd say the super fast air fryer technique is roughly 90% as good as a normal 225F for 45 mins reverse sear in an oven in terms of grey bands / juiciness and it's fast + gives you a great sear cuz theres no sous vide juices
To say it took them a decade to develop the math is a bit rich. It's called proportional integral derivative feedback system and is used in everything that requires precise feedback control.
Yeah, definitely doesn't work. The temperature controller is a PID, knowing how much you can overshoot the temp and how fast things will cool back down once you cut the power from a completely unknown and highly variable system is a bit harder. But, obviously, you're an expert 🙄
One question, are you aware of heat transfer? Without knowing material properties it is impossible to determine that. Anyway, nice ad.
Ultimately would be nice if the thermometer could pair with the circulator and automate it a little more.
Through Home Assistant you could do something like that
Any tips or tricks for doing this sous speed method from frozen?
Idea: The sous vide machine brings just the water to a given temperature, then continues circulating but with no added heat. It measures the rate at which the water loses temperature. Then the sous vide machine brings the water back up to the same temperature, you add the food, and again it circulates with no heat until it measures the rate at which the water with food loses temperature. This way, you calibrate the temperature overshoot based on the actual temperature gradient every time.
The Turbo algorithm is actually name to do this dynamically without the need to break down the steps. Spectral analysis makes it possible to decompose the different variables so you can work out how quickly the water will lose temperature as it cools to avoid the overshoot.
Hello Chris,
Thanks for the videos. This method sounds completely solid, I'll have to incorporate it into my cooking. My question is with consistency of item cooked, because of time, not temperature. Do you find any improvements/differences in consistency when comparing minimum times with SV 1.0 vs SV 2.0?
Great video, Chris. I bought my combustion thermometer back in May of this year - is it safe to seal in a vacuum bag for sous vide?
would an infrared thermoeter be effective on testing the surface of the product aswell?
Yes
Appreciate your videos and looking forward to purchase your 2nd gen to add to the 4 types of remote probes I own. Not sure if I missed it, but please tell me that your probe integrades seemless into the sous vide to optimize the cooking with live metrics
This guy is so innovative
Question. Sous vide is not only about temp but also about pasteurization. Safe food temps (eg 160F for white meat), is a flash heat temperature. You can cook chicken below safe temp for longer periods of time (eg 145F for 1.5 hours) still kills the bacteria, keeps the food safe while keeping the chicken more tender and not over cooking. The advice here shows steak (less issues with food borne illness), so it should be fine, but you do talk about seafood so as long as your final temp is a recommended safe temp this works. If it’s a lower temp you should cook it longer to kill any bacteria which can make you sick
hell yeah.
keep innovating
Worth noting that the PolyScience HydroPro Plus includes a probe thermometer that pairs with the sous vide itself so it can do this automatically (they call it "delta cooking"). It is $600, though.
Delta T cooking isn't the same thing. It does adjust things, but based on the core temperature. You won't get anywhere near the speed up with deltaT cooking.
@ChrisYoungCooks sorry maybe I'm confused. Doesn't delta cooking use an even greater temperature differential than the few degrees method you illustrated here? Wouldn't that increase the cook speed even more? When I've done it it cooks mighty quick...
For example, in my experiments with delta, when I cooked a thick pork chop I set the water to 155F and the probe alarm to 143.5F and it cooked in 45 mins. A thick salmon fillet was an even better example. I had the water bath at 180F and the alarm for the Internal temp set to 122F, and it only took 13 minutes. The texture was absolutely incredible (a bit more variation compared to normal sous vide salmon, which can be a bit homogeneous for my taste).