*🤪🤪Great value for the money. Got this for my son and **MyBest.Kitchen** he made a 3 lb beef tenderloin for Christmas dinner. 😊😊😊Best filet I've had outside a top end steakhouse. ✅✅✅So good, I bought 2 for myself.*
I highly recommend getting a Sous Vide machine. They don;t take up a lot of space and the results are amazing. I now routinely take cheap cuts of steak and turn them into the most tender juiciest thing imaginable. In addition to cooking meats, etc., it is great at infusing flavors into a liqueur. I use it to make delicious Limoncello in a matter of hours when it used to take a month.
@ Michael Fioka what is your time/temp suggestion for a 1" bone in T-Bone steak that sells this week for $3.99/lb as I did 128F for 2.5 hours and it was still very very tough. I thought I would try again rather than drive all the way to the grocery store for a refund?.
@@AirrowRocket Yes, and still need when cooking it via Sous Vide. That's really my point... using a Sous Vide does not negate the need for proper seasoning
Michael Fiola Ok, I thought your original point was sous vide cooking enables you to take cheap cuts of steak and turn them into the most tender juiciest thing imaginable.
Good video, except giving cooking times without giving cooking temperatures is a significant omission please add cooking temperatures recommended for the various meats.
You can actually over cook using this method. If the food cooks too long it often becomes mushy and less desirable due to the change in texture. However you'd have to leave it in there for quite a while for this to happen. Your pieces of meat don't have to be the exact same size, it won't make much of a difference.
sous vide I think is nice also really convenient at times. But i perfer to do thinks the older way using an oven, skillet, and so forth. The result isn't as perfect in texture or consistency, but the flavor and general end product i think is. Maybe it's just you can develop flavor in multiple ways or maybe that imperfection helps improve the dish, but I pefer note relying on sous vide. Though it's still great because hell if you gotta go to work and all that but want a nice slow cooked meal, it's so great. Sous vide pulled pork might not be the best way to make it, but smoke that pork for a bit and then bag and sous vide it. Still comes out good, but now you can just walk away and not worry or manage anything. Even some simple things like what i do which is a roast chicken breakfast sandwich (yes i know), I can just debone the chicken thigh, season it, then sous vide it over night. Then in the morning I can just unbag it, sear the bastard after toasting my english muffins and melting some cheese on them. Then Bam, sandwich made in like 5 minutes.
NEVER add fat (oil, butter) to the bag when cooking meat sous-vide! From J. Kenji López-Alt... "Intuitively, you may think that adding a flavorful fat, like butter or olive oil, will in turn help create a more flavorful steak. In fact, it turns out that this achieves the opposite goal: *It dilutes flavor.* Fat-soluble flavor compounds dissolve in the melted butter or oil and end up going down the drain later. Similarly, flavors extracted from aromatics end up diluted. For best results, place your seasoned steak in a bag with no added fats." Also, put eggs in a bag! They bounce around. When one cracks, which it will, you'll make a sad mess of your immersion cooking device!
it really takes quite long to bring it to the target temperature. it might be good to preheat the water to just below the target and start the sous vide process
It seems like an awful lot of work and then I have to buy new stuff. Honestly I think I’ll just stick with the old way of cooking. Edit: Well I cannot tell you how wrong I was about all of this. After looking at additional videos and studying this method of cooking I ordered my own sous vide immersion heater/ circulate device. After experimenting a couple times with this device and method I find out that I am completely wrong and it’s not a terrible amount of work it just require some planning. I’ve cooked a number of things and I can tell you they turned out fabulous, I am now a believer. There are occasions where I am the teacher but in this case I definitely was the student and I had a lot to learn, LOL. Besides LOL I’m laughing at myself.
In truth, you're only buying the heating stick, which isn't too bulky. I've never used Sous Vide, but its "set it and forget it" nature seems appealing, specially if you gotta do a lot more hose work than just cooking.
I agree that this video is very vague about Sous vide cooking. I wish that it was more informative. I did tons of research and couldn’t be happier. I can now cook the perfect steak without even trying. For those of you that that are concerned about cooking in plastic, there’s silicone bags and you can even use jars for some recipes.
Now you are just being plain silly :-). Next you will complain about all the advise on how to boil eggs, the bestest Mac & Cheese in the whole world and be an Instant Pot denyer :-D. btw I have an IP and a SV-circulator.
Not as many as should be. Water leaches literally anything from anything. And they can say the plastics used are safe all they want. What they can't explain at all is why, as we're exposed to(supposedly) safe doses of more and more chemicals, the rates of basically every disease is increasing. You ever wonder why the rate of people who smoked cigarettes has been dropping for many decades, and yet the rate of people who get "smoking diseases"[edit: left out "at younger and younger ages"] continues to increase? Especially second hand smoking diseases, even though before the 1980's basically all buildings were full smoking (office, factory, stores break/back room). Something doesn't add up about all those safe chemicals.
@@lordgarion514 According to the American Cancer Society, cancer rates have declined continuously since the number of smokers seriously declined, so I'm not sure where you're getting your info. Smoking is still the main cause of people getting lung cancer though.
I am, are there any studies that measure the ammount of monomers that leak into food from sous vide cooking? Plastic bags that are produced to safely freeze food might very well release concearning ammounts of platic monomers when left in hot water for a long time. Generally, with every 10°C of an increse of temperature, the reaction time doubles.
Whoever produced/edited this video needs to be fired. You made sous vide look so wildly confusing while not actually explaining half of the important elements.
@@maxrobertson9008 @00:23 Fill it with ~2.5 inches of water??? WTH are you cooking in 3 inches of water? Fill it with as much water as you need to cover your food like they show later when they're actually cooking @00:40 Let the bath preheat for 20-30 mins? Just set the temp and wait for it to reach temperature which takes ~10 mins. If it takes 20+ mins then stop using ice water @01:28 she talks about pressing air out of the bag when you can just drop it in the water and let the water push all the air out then seal it No discussion of how to kill bacteria by extending cook times (since it cooks at lower temps than conventional) No mention of how to mitigate bacteria growth (for food that won't be eaten right away) after cooking by putting it in an ice bath before refrigerating No mention of how most people use vacuum sealers which is *VASTLY* better than ziplock bags No mention of the different types of immersion circulators No mention of different sear methods (e.g. searzall, charcoal chimney) The video is just so disjointed, sous vide is actually really easy and clean (sometimes too clean).
It's so simple to throw in a meat and let it cook with almost no effort, and it comes out perfectly. Other methods are still fine, this is just cooking on easy mode. Ex. I made a lamb roast once, threw it in the morning, went to work, and came home to a perfectly cooked lamb. Would recommend.
It sounds like a lot but it is literally, set the water to heat, put some meat in a bag with spices and oil, seal it, throw it in the water, wait a few passive hours, optionally sear it. NOt much mroe complicated than standard pan frying, but with much better, more even results.
Short and sweet but frankly some of the Sous Vide things which takes days is just plain daft. I have a Circulator but I have never needed or wanted to need to cook anything for longer than a couple of hours.
This is just ANOTHER appliance to take up space. It's NOT a necessary item to own. There are quicker, more effective methods to prepare food that doesn't require any frufru, expensive appliances. This channel has gotten so that it does most recipes that utilize expensive nonessential equipment and appliances. Most of us don't own, need nor desire these items. Why not try making at least every other video one that shows the every day type person how to achieve great food without the use of nonsense appliances?
Hundreds of millions of dollars in sales and growing at over 20%. And I've known plenty of people who didn't think a lot of things were necessary, like blenders, food processors, whisks, and even an indoor stove by one really old man when I was a kid (I'm only almost 50).
Hi Bob! Julia and Bridget are not going anywhere, more content with them coming soon. But we are excited to share these quick cooking videos with some of the rest of our team!
*🤪🤪Great value for the money. Got this for my son and **MyBest.Kitchen** he made a 3 lb beef tenderloin for Christmas dinner. 😊😊😊Best filet I've had outside a top end steakhouse. ✅✅✅So good, I bought 2 for myself.*
I highly recommend getting a Sous Vide machine. They don;t take up a lot of space and the results are amazing. I now routinely take cheap cuts of steak and turn them into the most tender juiciest thing imaginable.
In addition to cooking meats, etc., it is great at infusing flavors into a liqueur. I use it to make delicious Limoncello in a matter of hours when it used to take a month.
@ Michael Fioka what is your time/temp suggestion for a 1" bone in T-Bone steak that sells this week for $3.99/lb as I did 128F for 2.5 hours and it was still very very tough. I thought I would try again rather than drive all the way to the grocery store for a refund?.
Michael Fiola But salting is done without the need for sous vide to achieve a tender steak.
@@AirrowRocket Yes, and still need when cooking it via Sous Vide. That's really my point... using a Sous Vide does not negate the need for proper seasoning
Michael Fiola Ok, I thought your original point was sous vide cooking enables you to take cheap cuts of steak and turn them into the most tender juiciest thing imaginable.
Best method for steak!
Start with hot tap water to save time and energy.
Make sure to keep your cooking container insulated from the counter to avoid damaging it or possibly cracking it in the case of granite
Lol it's not going to crack the granite..
Rarely are you going to sous vide at higher that 160f. Shouldn’t be an issue for your granite, quartz or any other countertop.
Good video, except giving cooking times without giving cooking temperatures is a significant omission please add cooking temperatures recommended for the various meats.
Wondering when you’d finally come to the sous vide party!
Thanks for the step by step. This was an excellent knowledge video. There is a lot of science in cooking. Great quality video as usual
So glad you enjoyed!!
1:16 If you can't overcook with this method, what difference does it make that food finishes at the same time?
You can actually over cook using this method. If the food cooks too long it often becomes mushy and less desirable due to the change in texture. However you'd have to leave it in there for quite a while for this to happen. Your pieces of meat don't have to be the exact same size, it won't make much of a difference.
sous vide I think is nice also really convenient at times. But i perfer to do thinks the older way using an oven, skillet, and so forth. The result isn't as perfect in texture or consistency, but the flavor and general end product i think is. Maybe it's just you can develop flavor in multiple ways or maybe that imperfection helps improve the dish, but I pefer note relying on sous vide. Though it's still great because hell if you gotta go to work and all that but want a nice slow cooked meal, it's so great. Sous vide pulled pork might not be the best way to make it, but smoke that pork for a bit and then bag and sous vide it. Still comes out good, but now you can just walk away and not worry or manage anything. Even some simple things like what i do which is a roast chicken breakfast sandwich (yes i know), I can just debone the chicken thigh, season it, then sous vide it over night. Then in the morning I can just unbag it, sear the bastard after toasting my english muffins and melting some cheese on them. Then Bam, sandwich made in like 5 minutes.
Thank you for making a straightforward video!!! I searched way too long for this.
NEVER add fat (oil, butter) to the bag when cooking meat sous-vide! From J. Kenji López-Alt... "Intuitively, you may think that adding a flavorful fat, like butter or olive oil, will in turn help create a more flavorful steak. In fact, it turns out that this achieves the opposite goal: *It dilutes flavor.* Fat-soluble flavor compounds dissolve in the melted butter or oil and end up going down the drain later. Similarly, flavors extracted from aromatics end up diluted. For best results, place your seasoned steak in a bag with no added fats."
Also, put eggs in a bag! They bounce around. When one cracks, which it will, you'll make a sad mess of your immersion cooking device!
should you watch and reuse the sous vide bag after use ? or is that a bad idea ?
it really takes quite long to bring it to the target temperature. it might be good to preheat the water to just below the target and start the sous vide process
It seems like an awful lot of work and then I have to buy new stuff. Honestly I think I’ll just stick with the old way of cooking.
Edit: Well I cannot tell you how wrong I was about all of this. After looking at additional videos and studying this method of cooking I ordered my own sous vide immersion heater/ circulate device. After experimenting a couple times with this device and method I find out that I am completely wrong and it’s not a terrible amount of work it just require some planning. I’ve cooked a number of things and I can tell you they turned out fabulous, I am now a believer. There are occasions where I am the teacher but in this case I definitely was the student and I had a lot to learn, LOL. Besides LOL I’m laughing at myself.
In truth, you're only buying the heating stick, which isn't too bulky. I've never used Sous Vide, but its "set it and forget it" nature seems appealing, specially if you gotta do a lot more hose work than just cooking.
I agree that this video is very vague about Sous vide cooking. I wish that it was more informative. I did tons of research and couldn’t be happier. I can now cook the perfect steak without even trying. For those of you that that are concerned about cooking in plastic, there’s silicone bags and you can even use jars for some recipes.
Never heard of this😳
Now you have.
Sandra Newton Now that you have, you need to go buy one. You won’t regret it. I prefer the Anova as you don’t need a phone to operate it.
One thing they don't explain is how we can make sous vide fans stop talking about sous vide on every single cooking video?
Now you are just being plain silly :-). Next you will complain about all the advise on how to boil eggs, the bestest Mac & Cheese in the whole world and be an Instant Pot denyer :-D.
btw I have an IP and a SV-circulator.
This does not address how to start the sous vide timer
Why is there not a link in the description for their Sous Vide cookbook or a link to a sample recipe?
I'd really like to know WHAT IT IS before I know how to DO IT.
And if you don't have the phone app? Sigh.
Is anyone concerned about cooking the food in plastic - as in plastic bags, not just the overall container?
Not as many as should be.
Water leaches literally anything from anything. And they can say the plastics used are safe all they want.
What they can't explain at all is why, as we're exposed to(supposedly) safe doses of more and more chemicals, the rates of basically every disease is increasing.
You ever wonder why the rate of people who smoked cigarettes has been dropping for many decades, and yet the rate of people who get "smoking diseases"[edit: left out "at younger and younger ages"] continues to increase?
Especially second hand smoking diseases, even though before the 1980's basically all buildings were full smoking (office, factory, stores break/back room).
Something doesn't add up about all those safe chemicals.
@@lordgarion514
According to the American Cancer Society, cancer rates have declined continuously since the number of smokers seriously declined, so I'm not sure where you're getting your info.
Smoking is still the main cause of people getting lung cancer though.
I am, are there any studies that measure the ammount of monomers that leak into food from sous vide cooking? Plastic bags that are produced to safely freeze food might very well release concearning ammounts of platic monomers when left in hot water for a long time. Generally, with every 10°C of an increse of temperature, the reaction time doubles.
Whoever produced/edited this video needs to be fired. You made sous vide look so wildly confusing while not actually explaining half of the important elements.
What "half of the important elements" are missing?
@@maxrobertson9008
@00:23 Fill it with ~2.5 inches of water??? WTH are you cooking in 3 inches of water? Fill it with as much water as you need to cover your food like they show later when they're actually cooking
@00:40 Let the bath preheat for 20-30 mins? Just set the temp and wait for it to reach temperature which takes ~10 mins. If it takes 20+ mins then stop using ice water
@01:28 she talks about pressing air out of the bag when you can just drop it in the water and let the water push all the air out then seal it
No discussion of how to kill bacteria by extending cook times (since it cooks at lower temps than conventional)
No mention of how to mitigate bacteria growth (for food that won't be eaten right away) after cooking by putting it in an ice bath before refrigerating
No mention of how most people use vacuum sealers which is *VASTLY* better than ziplock bags
No mention of the different types of immersion circulators
No mention of different sear methods (e.g. searzall, charcoal chimney)
The video is just so disjointed, sous vide is actually really easy and clean (sometimes too clean).
Where's the recipe? Please don't tell me I have to pay for it.
Good grief...seems kinda unnecessarily intricate. Other methods work just as well IMO.
It's so simple to throw in a meat and let it cook with almost no effort, and it comes out perfectly. Other methods are still fine, this is just cooking on easy mode.
Ex. I made a lamb roast once, threw it in the morning, went to work, and came home to a perfectly cooked lamb. Would recommend.
It sounds like a lot but it is literally, set the water to heat, put some meat in a bag with spices and oil, seal it, throw it in the water, wait a few passive hours, optionally sear it. NOt much mroe complicated than standard pan frying, but with much better, more even results.
I don't think you have tried a sous vide because it is as intricate as a crockpot.
Short and sweet but frankly some of the Sous Vide things which takes days is just plain daft. I have a Circulator but I have never needed or wanted to need to cook anything for longer than a couple of hours.
This is just ANOTHER appliance to take up space.
It's NOT a necessary item to own. There are quicker, more effective methods to prepare food that doesn't require any frufru, expensive appliances.
This channel has gotten so that it does most recipes that utilize expensive nonessential equipment and appliances.
Most of us don't own, need nor desire these items.
Why not try making at least every other video one that shows the every day type person how to achieve great food without the use of nonsense appliances?
Hundreds of millions of dollars in sales and growing at over 20%.
And I've known plenty of people who didn't think a lot of things were necessary, like blenders, food processors, whisks, and even an indoor stove by one really old man when I was a kid (I'm only almost 50).
It's popular with chef's because it can get rid of the gray band it steaks or lessen it.
Have there been a lot of videos on ATK that brought out sous vide machines besides this special?
BTW… Bring back Julia & Bridgette. This sterile "food lab" concept isn't very appetising. I want to cook, not perform surgery.
Hi Bob! Julia and Bridget are not going anywhere, more content with them coming soon. But we are excited to share these quick cooking videos with some of the rest of our team!
Where's the recipe? Please don't tell me I have to pay for it.