Top tip: You can put the bag in the water and leave the top open a tad. The water pressure forces the air out of the bad, and then you can close it properly before full submersion.
Bought one of these three years back and it’s wonderful. Yes there is various ways to use it, fat or no fat for meat etc but the key point is that you get exact level of done. Also cheap cuts turn out wonderful. We often buy a whole rump, break it down into steaks and roasts, prep and vac seal , toss in the freezer then just put it into the bath frozen, add about an hour for roast and less for steaks and all the work is done.
I have never heard of this type of method to cook until a co-worker told me about it. I attempted it once, only to fail. But this video and explanation has definitely helped me pursue this type of cooking again. Thank you!
@@erikhansson22 This. The meat is at the ideal temperature when pulled from the sous vide bath, but gains additional heat in the final sear. You have to cool the meat down first to protect the cuts from overcooking. When I do meats, I put the bags in an ice bath or very cold water to drop the temp to cool. It's a pretty quick process, maybe only a minute or two. Then I open the bags, pat the steaks dry, season, and finish in a skillet.
You might be okay with fish but when doing other meats you may find that adding fats to bag allow the flavors of the meat to dissolve into the oil and out of your food. The channel Sous Vide Everything has a nice video where they test their meats with and without butter and they found that cooking without the addition of butter made a juicier and more flavorful dish.
Edward Krusling Was going to make the same comment. Need to be very careful when adding fats to the bag. His reason, so the food doesn’t stick, was absurd in my mind. Never been a problem in any sous vide I’ve done or seen. Way better videos out there to learn from. This video is a step backwards from what is available on the net.
Also "140 degrees should give you a nice medium rare to medium" *Takes it out* "That's definitely the medium we were looking for" *Looks at the steak* That's OBVIOUSLY Medium-Well
+Steven Krische I've experienced that the skin of a fish stuck to the bag, after sous vide cooking, making it hard to transfer it to the hot skillet. The fish meat is no problem, just the skin.
I’m glad I got into sous vide everything videos before I saw this one, because this guy would have made me immediately and totally run from anything sous vide.
Sous vide is especially great for when you have to cook large batches of meats. I had to cook 10 steaks the other week and just left them in the sous vide while I went about prepping everything else. It honestly takes all the guesswork out and it doesn't take any extra time since you still have to prep and cook the rest of the meal.
I had a barbecue at home and had lamb chops, rack and two huge 2 kg steaks in the water bath for 3 h. When my guests saw the pathetic amount of charcoal I had ignited they expected tragedy. I was done with all the grilling in 15 minutes and it was all perfect!
@john doe perfect temps, all the time, without much effort.... steaks that are close to reverse seared quality... not bad... you can leave your steaks unattended for 2+ hours and they aren't going to overcook.... not saying it's for everything, but still....
@john doe yes but the biggest benefit with these is that you don't lose any moisture.... At all. Another great benefit is you walk in from a long day of work, throw it in the pot, and go shower, watch vids, etc without fear of coming back to burnt food.
if you have a decent stove top, such devices are not needed. Because you can just do the temperature control yourself and to tell the temp just use a decent thermometer. It's what i do, because why buy a tool that does the work of things you already have. Only downside is, you wana check the pot of water on the stove every now and then. So it's not set and forget.
@@ALegitimateTH-camr Sous vide is a genius invention if you want to prepare you protein to perfection every single time. You will never be able to cook your protein with same consistency and perfection on a stove, as you are able to with sous vide. Just the inconsistency in thin and thickness along a cut of meat. Makes it already there so hard to get a perfect target temperature every time. When you cook sous vide, you can have nice piece of Halibut, where the end of the cut is 1cm and the top is 4cm and you will still hit perfect target temp. If you cant see the benefits from this method, compared to using a stove or oven. Idk what to say to you then.
Egg yolk coagulates at a different temperature than the whites (145f or 63c (yolk) & 150f or 65c (whites)) which is why it thickens faster and easier. Be aware of that the next time You try to slow poach or sous vide an egg :) Happy cooking everyone :3
Great beginner's guide, Thomas. You did a great job at an overview. I've been reading about these for a year or more. I saw a recipe for canning pickles slowly so as to not to over process them, whereas they stay crisp by either standing over the pot to keep it a consistent temperature or.....using a sous vide. It's a sort of pasteurization technique I'll need to research more, but I just ordered my Anova thanks to this video. Nice job.
I bought one of those power bars with a temperature probe often used to control temperatures for pet reptiles. It effectively turns the slow cooker into a sous vide cooker. Of course the problem is no recipe guide from the manufacturer, I have to google for how to cook with it. The slow cooker now functions as a yogurt maker as well.
Using oil does not enhance the flavor for sous vide, it has the opposite effect. Oil will carry flavor away from your sous vide meat/fish and probably won’t end up on your plate. Oil should be used in the finishing stage (searing) only.
Thomas, quick question....I just purchased the Anova Sous Vide unit. Do you put the meat into the water and then preheat to the said temp or let the water come up to the said temp and them start the timer?
Thanks for the video I didn't know what Sous Vide meant and I keep seeing the devices offered for sale in my feed and I was so curious. So thank you. :)
My favorite temperature for steak is 133 degrees. Absolutely wonderful for pork chops. So tender. Instead of searing with a pan you could use a torch. I spread compound butter on the sous vide steak. And then sear with a torch.
With the Anova, you can put your "sealed protein" in a good vessel, fill it with ice, top with water, leave it all day and then remotely start the cooking when you leave work. (Works with frozen steaks too!) For poached or boiled eggs, do the same and set it up before bed, hit the app when you wake, take a shower, get ready for work, and then it will be ready by the time you want to eat and go or take it with you and go. With the wifi enabled Anova, it is like having a crockpot and a sous vide all in one.
Or you can take the steak out of fridge when you come from work, let it rise to room temperature while taking shower. Then heat the pan for 3 min, cook the steak for 4 min. Here's your dinner without the effort previous day.
I was on the fence about purchasing one ...not anymore. heading out tomorrow !!! i knew that steak was great done this way , it was that beautiful poached egg that did it for me. Great video !!
I have cooked baby back ribs using sous vide few days ago and put in the fridge for 2 days. I plan to grill the ribs tomorrow, do I need to reheat the ribs or just leave the ribs out to room temperature before grilling? If need to reheat, at what temperature and for how long? Please help. TIA
@@Tonyrg1988 My understanding is (due to this video and others) that the olive oil helps with both preventing the bag from sticking to the food, and assisting in transmission of heat directly to the food in case of air bubbles.
What can I call it? A new slow cooker! I bought the product and I love it because you can control the temperature to your liking of how much time you want to cook your food. And it’s essential for traveling with it. You can cook your food in your hotel if you don’t feel like leaving your hotel room to go and dine out.
So with this method are you setting the device to the internal temp that you want your meat to finish at and then basically doing it for an hour per inch of thickness?
I cooked salmon sous vide last night - it was my first attempt at sous vide since I got a device for my birthday. I cooked it at 133F for about an hour, 1" thick filets, and it was absolutely disastrous. I read a chart that said that that time would yield "firm flaky flesh" but it was very underdone. So, i'll have to keep experimenting I guess.
At least it wasn't overdone...so you could place it in a hot pan and give it a nice crust! Never used a sous vide but I watch a chef use that technique on steaks and they turn out very nice. Good luck sous vide'ing!
You forgot to mention one of the best things about the machine you're using! If you get the wifi-version, you have the ability to connect the machine to your phone through an app. This allows you to monitor the machine/cooking, change the temperature and add/adjust/remove the timer (you can time cooks to be alerted by the machine when they're done). This can all be done *remotely*- I've turned mine on from work before to have the bath preheat in time for me to drop my salmon filet in when I got home from work.
I have a similar setup to what is shown in this video. The Wi-Fi is very useful for working folk. Use 1: Preheat water before coming home. I reuse the water dozens of times.... no need to toss it out. I have a lid that I cut a hole for the machine. After dozens of multi hour cooks, water has barely evaporated. It's VERY nice to get home, toss meat in, and 1+hrs later family can eat. Use 2: Before leaving for work/away, put meat and ice in water. This will keep meat temp safe for hours. (longer if you sous vide in a little cooler like many people do). At some point in the day, remotely turn on machine to heat water to temp and cook meat. the meat is only in the "danger zone" for a short time, then will cook and pasteurize anyhow. Just because you don't use wi-fi doesn't make it a gimmick. Bluetooth I've tried using, but for me i don't get the point. Rarely do I ever adjust temp of water....and since I'm at home, I'd just rater adjust it on the device. I've also had disconnect issues with Bluetooth. My $.02
What type of bags do you use, can they be regular zip tie bags and what about the air? I have seen many videos where they are using machine to get the air out and really make compact package without air, so my question is that if I purchase sous vide device can I be okay with the regular zip tie bags or do I need to purchase such a machine.
my ignorance ..didnt really like the steak .did it on a freestanding induction eye and a thrmometer 9ice and hot water to tweak . yeah i did ten filets without the fuuss and mayhem of the grill . asked them not to get me a real unit for xmas . they did .well finally im doing a bunch OF HOME CORNED BRISKET. PERFECT DEVICE FOR HOW I WANT TO DO THEM. gonna learn how to use properly . for a good RARE steak checkout alton browm cooking directover a charcoal chimney starter . i just dont set it over the meat first two flips 9not hot enough and ashes drop ))s o i just cook ontop when charcoals going with a small gril on top of it 800 to 1500degrees . talk about ruth chriwith charcoal flavor . one t bone two rib eyes or three filets at once . and itcooks so fast you could load it twice in 6 minutes . 1 minuteand a half to 2or3 perside depending on thickness . use tongs and seasredges too .. theres a video .pittsburg baby
Dont knock it til you try it! I threw a couple cheap steaks in the other day while my husband was at work.. when he got home, he seared them and they were ready & amazing in 1 min. My husband said they tasted like prime rib!
@@Monilynn17 So what do you do with your steaks after they're done cooking in the water? Do you freeze them or store them in ice cold water, until later? Just curious on the process. I guess the reason im knocking it is because the time it takes to prepare and cook it. I cook a lot and im usually using 2-3 pans at the same time and im finished in less than an hour. 2-3 hours will be tough. Do you use regular ziplock bags or vacuum sealed bags?
It's not that expensive, though those water immersion heating coils can be plugged into a $30 temperature controller to do sous vide cooking, with something to help circulation like a $10 aquarium air pump. 10 years ago, an immersion circulator used to cost $1000 so poorer home cooks who wanted to cook sous vide would do use that, or connect it to a rice cooker for a version that costs less than $100. www.popsci.com/diy/article/2010-01/cooking-sous-vide-inexpensive-diy-way/ Nowadays, you can buy good immersion circulators for less than $100 anyways so its not worth it. It's about the same price or cheaper than almost any other thing in the kitchen (microwave, blender, pressure cooker, air fryer)
Not true. Do not always add oil. Is butter, in a steak. The seasoning and natural flavors are imparted into the oil of the butter and is actually removed from the steak. Check out sous vide everything. Nice tips. Experiments with literally everything. Different salts. Oil vs no oil. Searing methods. Great web site. And doesn't cone off as a pretentious chef. Just three guys who love to eat. I highly recommend it.
I agree. I was really surprised when he suggested ALWAYS adding oil to everything! The "Butter Test" video put out by the "Sous Vide Everything" really answered this: th-cam.com/video/hNtqr8x_u7I/w-d-xo.html
Any fat added to the bag should be used to sear and for the sauce or you’re just wasting flavor. I don’t add any fat in the bag and I always reduce the juices to make a pan sauce. Love SVE channel.
I remember when my oven`s gas outlet was broke and only the ignition stayed on witch was more like a lighter flame and i had to cook a stuffed chicken breast roast i had it in the oven for about 19 hours and it was the tastiest chicken i have ever had.
Unfortunately, the time takes awhile yes. but the results are fantastic, i cannot cook chicken breast the same way any more. it's perfect, juicy and full of flavor every time. Steaks are better this way then on a grill. Chicken isnt the same. It's absolutely amazing. You dont neccessarily need a machine, but it helps to control the temp so you dont have to watch it for an hour. And for everyone who says plastics are bad, zip lock and chef steps actually tested this at high heat, unless your water goes to 300+ degrees. the bags are perfectly safe to use.
My digital pressure cooker has a sous vide setting but I've never been sure which type of ziplock bags to use. None have temperature guides on the bags themselves, it is safe to assume any strong name-brand plastic bag will work? I keep imagining the bag melting into my food 😅 that's the one thing that's been stopping me but there's so many recipes I'd love to try. Also, do you always leave the water uncovered??
Imagine your energy bill just to cook an egg for 2 hrs. safety concerns says you should always be present. I have an instant pot and never have to be present while cooking. This is anti-eco friendly
Thanks for the video. In addition to Ser Aaron's tip on how to get the air out of the bag, I would suggest to also sear the sides, esp. the fat strip. This renders the fat and the caramilization adds a lot of flavour.
you can cook all your steaks at once and just store the uneaten ones in the fridge/freezer. When going to eat put in the water bath @120 for like a half hour to 45min to bring up to temperature, then sear to taste
I have concerns about the plastic bag. Had dinner out with friends at a restaurant and one friend had a very thick pork chop.We had a tiny bite to share and taste. The most tender pork I have ever eaten. I'd like th sous vide for that.
There are plastic bags high temp safe… this video, he used ziplock bags which are not safe to be used in this process… soooo he is clearly a paid actor not a chef… I’m shock they did not point out to use heat safe plastic. I have the vacuum sealer and the heat safe plastic from Amazon.
@@jenniferparker8449these ziplocks are okay to cook with. Most of the ziplock brand is BPA free made with polyethylene and microwave safe. If it’s microwave safe, you can boil it.
Got and Anova Sous Vide for Christmas, and made 2 Porchettas, a 4 lb tenderloin, baby carrots, asparagus, for New Years Family feast... the results were amazing...
Ary Calvo Well finally some positive stuff. This person used his/her grey matter, read all they could on the topic, watched many videos including this one and voila...success!
Do a spherification kitchen conundrum please I first heard of this technique from master chef when Dino did a coffee caviar and when I did some research there's actually very little resources talking about it... Do it please
yup just search all about molecular gastronomy whether on youtube or google, there's a "recipe" and techniques for it. also some tips for spherification if you wanna make a truly round not melting or blobby caviar or spheres, make the consistency of the solution thicker
sous vide is awesome especialy in a comercial kitchen as well as at home, it makes it possible to never over cook any thing ever again, this is invaluble for those making money from food
This is a guide to sous vide cooking, from a beginner! So many things wrong with this video. Go check out chef steps if you want a proper intro to sous vide cooking.
I don't consider myself a master chef but the Sous Vide method seems almost like an alternative to a busy kitchen, so you don't have to keep a close eye on the many dishes a restaurant serves all the time. almost like a food babysitter. A rice cooker cooks your rice in 45 minute where as traditionally most rices might cook in 20 to 25 minute. The rice cooker being the nice babysitter it is, will make sure to not only cook your rice but will make sure it doesn't scorch and will shut itself off. Now the onlt question I would have is the vacuum cooking, how much more flavor does it really infuse on the food compared to traditional cooking methods
You don't need to go that high for chicken breast. 140 is fine if you like it very very tender, and totally safe provided you go for about two hours or more from fresh.
yeah i have to go llow on my steak to get my crust right on the sear . but what i saw in comment on chilling before sesaring will help . and dd to juiciness and flavor
@@burntorange9394I realize you're right. I'm certainly not arguing with you. Is it possible that you're right, for your needs, and someone else can use this for their needs, as well?
So I know that this is a really strange question but I’m looking to get into making cheese can this make hold a precise temperature and I know that it would need cleaned so my question is is it possible
without sous vide it is all up to the cook, a good chef can cook your steak the same, but 99% of the people are just guessing when it is ready, with sous vide it is always spot on . The only thing you have to learn, is how long something has to be in the water. but there are guides for that online. always check 2 or 3 different ones, because they all say different temps and times
Can we use a pot like any size and avoid buying the container I see in other videos it’s clear? Or the anova cooker won’t fit the same? & we can use ziplock bags right regardless the temp? My dad purchased this for me!
Thank you! I have been wondering about how this cooking technology works. Very interesting for sure. But I’ll stick with my crock pot, Instant Pot, or the old school way of cooking. I don’t want to cook with plastic. 🙂
that is why you use foodgrade plastics, vaccuum bags are even better than those ziplocks. nothing will come off your plastics into your food. And those bags are re-usable
I do 130 degrees for my steaks, and usually have them go about hour and a half if thawed. If I had bought several and had them frozen first, 2 hours. Then sear each side about a minute and they come out medium rare whole way through. Pork chops works well too. I go about 150 degrees, and sear each side about two minutes. I'll start whatever I'm cooking, and leave it alone, doing other things, come back and finish up. And don't even have to really let it rest. Can go from my cast iron to plate and eat right away.
Yes, the skillet seems to be to hot for the steak to stay on it for more than a minute. Perhaps if he had added the butter before the steak it would have cooled the skillet down enough to save him, but he didn't.
Searing with olive oils? Nope. Although it's safe, healthy, and delicious, olive oil isn't the be-all and end-all of cooking fats. In fact, compared with other oils, olive oil has a relatively low smoke point. This means you're more likely to get those off-flavors if you use olive oil for super-high-heat cooking, like searing meat and deep-frying.
@@daimaoza832 He said they are soft poached. That means they are suppose to have egg-actly the texture he showed. Why so critical of a free tutorial? Where is yours. I’d love some more pointers.
@@daimaoza832 Cool story bro. Where’s your vids? They look just like the soft poached eggs I’ve eaten T every 4 star restaurant I’ve ever eaten at. And just like the eggs my gramma use to soft poach. If you were really a “qualified chef” (who even says that douchey stuff?) why would you try to tear a chef down? Must be unemployed.
Almost all food grade bags (like ziploc bags and vacuum/sous vide bags) are made from low density polyethylene (LDPE) which does not break down until it reaches at least 135°C (275°F). Even boiling water cannot reach that temperature and sous vide cooking is typically done at significantly lower than boiling temperatures.
There are food grade silicone bags that work nicely with sous vide. Only problem is that they do not seem to come in sizes that will make it possible to cook big steaks or roasts. The plastic solution should be safe though, according to several tests, if you make sure they are made for sous vide cooking.
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Top tip: You can put the bag in the water and leave the top open a tad. The water pressure forces the air out of the bad, and then you can close it properly before full submersion.
SerAaron it looks like he didn't "Use all the online resources available to him". ALSO!! That steak was more on the medium well side
You both already said what I was gonna say. What a way to ruin a steak.
Another trick is using distilled water. No mineral deposit on or in the pod.
even easier toss in a knife and let it sink easy
ROy D thanks dude! havent heard anyone say that and it is so damn obvious why it works!!
Bought one of these three years back and it’s wonderful. Yes there is various ways to use it, fat or no fat for meat etc but the key point is that you get exact level of done. Also cheap cuts turn out wonderful. We often buy a whole rump, break it down into steaks and roasts, prep and vac seal , toss in the freezer then just put it into the bath frozen, add about an hour for roast and less for steaks and all the work is done.
66b😅😮o66 is k6😢for a pet 😢😮😅8.some p😢
I woke my kids up at 2am once dinner was ready. 😆
😂
funny!
Glad you're not my mother! LOL
Chatty Hilarious! Thank you for the laughter. You must be fun to be with. Wit. Peace be with you always.
Obviously Lacking some time management skills
I have never heard of this type of method to cook until a co-worker told me about it. I attempted it once, only to fail. But this video and explanation has definitely helped me pursue this type of cooking again. Thank you!
Yes I'd imagine there's quite a learning curve.
“A little bit of oil” 😂😂😂😂😂
I do have an aquarium heater.. I'll put it on max and see how it goes
Just dont forget to take the gold fish out.
@@Triple88a they could be an appetizer though?
🤣🤣🤣🤣🤣🤣
duy pham
lmfao
😂
"The fear of over-cooking your fish or over-cooking your steak is really over..."
Over-cooks the steak.
Rick Roll 😂😂😂😂
He just over did it in browning it. I don't mind. I prefer medium anyways.
@@erikhansson22 This. The meat is at the ideal temperature when pulled from the sous vide bath, but gains additional heat in the final sear. You have to cool the meat down first to protect the cuts from overcooking. When I do meats, I put the bags in an ice bath or very cold water to drop the temp to cool. It's a pretty quick process, maybe only a minute or two. Then I open the bags, pat the steaks dry, season, and finish in a skillet.
Exactly
@@KittySkyfish I'm gonna have to try this next time.
"A little olive oil..." *glug glug glug*
You might be okay with fish but when doing other meats you may find that adding fats to bag allow the flavors of the meat to dissolve into the oil and out of your food. The channel Sous Vide Everything has a nice video where they test their meats with and without butter and they found that cooking without the addition of butter made a juicier and more flavorful dish.
Edward Krusling Was going to make the same comment. Need to be very careful when adding fats to the bag. His reason, so the food doesn’t stick, was absurd in my mind. Never been a problem in any sous vide I’ve done or seen. Way better videos out there to learn from. This video is a step backwards from what is available on the net.
Also "140 degrees should give you a nice medium rare to medium"
*Takes it out*
"That's definitely the medium we were looking for"
*Looks at the steak*
That's OBVIOUSLY Medium-Well
+Steven Krische I've experienced that the skin of a fish stuck to the bag, after sous vide cooking, making it hard to transfer it to the hot skillet. The fish meat is no problem, just the skin.
I’m glad I got into sous vide everything videos before I saw this one, because this guy would have made me immediately and totally run from anything sous vide.
Boston BestEats but he put oil in the steak bag which is just dumb. It shows a lack of knowledge and studding on his part.
“A little bit of olive oil”
Proceeds to drown the fish meat 😂
Yes, and chef speak for a little salt is a fist full. 😆
Sounds like he's used to using a lot of lubricant in everything he does.
@@yorickhunt3371 Hehe, good one 😂
Literally every tv chef does this 🤦♀️
@@BedrockLeadership I have wondered for years of watching cooking shows...why so much salt?
perfect video and perfect timing, i got my sous vide cooker as a christmas gift
Thanks - I just got a water heater - can't wait to try it out!
Sous vide is especially great for when you have to cook large batches of meats.
I had to cook 10 steaks the other week and just left them in the sous vide while I went about prepping everything else.
It honestly takes all the guesswork out and it doesn't take any extra time since you still have to prep and cook the rest of the meal.
Huy Ly Also good for very busy people
I had a barbecue at home and had lamb chops, rack and two huge 2 kg steaks in the water bath for 3 h. When my guests saw the pathetic amount of charcoal I had ignited they expected tragedy. I was done with all the grilling in 15 minutes and it was all perfect!
Does each steak require its own bag for Sous vide?
I have big ziploc bags so I put a few into each bag, as long as they lay in a single flat layer they cook just the same
Pili MF Also, make sure you space them a bit. It's not 100% required but pretty recommended
After buying sous vide..... I prepare my dinner while eating my breakfast..... And.
Prepare breakfast while eating the dinner........ My life is Lol
HAHAHAHA!!!
Martha Stewart used these techniques while on house arrest--she had all the time in the world
Ugh same!
@john doe perfect temps, all the time, without much effort.... steaks that are close to reverse seared quality... not bad... you can leave your steaks unattended for 2+ hours and they aren't going to overcook.... not saying it's for everything, but still....
@john doe yes but the biggest benefit with these is that you don't lose any moisture.... At all. Another great benefit is you walk in from a long day of work, throw it in the pot, and go shower, watch vids, etc without fear of coming back to burnt food.
My son got me this, and I love it. Set it up dial the temp and forget it. The chicken is so moist....Love it, I have a different brand
What brand do you have???
Been doing sous vide for a few years now. This video covers all the basics on the technique.. Great information for someone new to the technology.
Do you have to cook in plastic? That's a big turn-off for me.
@@LoriFeldmanTheDatabaseDiva Why? Plastic is a safe thing to use to cook sous vide
Finally, I ordered sous vide on amazon. Lol.
I couldn't made up my mind but I did!
Thank you for the informations, Thomas!!
if you have a decent stove top, such devices are not needed. Because you can just do the temperature control yourself and to tell the temp just use a decent thermometer. It's what i do, because why buy a tool that does the work of things you already have. Only downside is, you wana check the pot of water on the stove every now and then. So it's not set and forget.
If you buy the Sous Vide , you gonna force yourself to Sous Vide every meals , whether you like it or not , to make money worth spending. Good luck
Well, at least you've made Bezos happy.
@@chowsing6000 sous vide is not even expensive. And god forbid you had to force yourself to cook your protein to perfection every single time.
@@ALegitimateTH-camr Sous vide is a genius invention if you want to prepare you protein to perfection every single time. You will never be able to cook your protein with same consistency and perfection on a stove, as you are able to with sous vide. Just the inconsistency in thin and thickness along a cut of meat. Makes it already there so hard to get a perfect target temperature every time. When you cook sous vide, you can have nice piece of Halibut, where the end of the cut is 1cm and the top is 4cm and you will still hit perfect target temp. If you cant see the benefits from this method, compared to using a stove or oven. Idk what to say to you then.
Egg yolk coagulates at a different temperature than the whites (145f or 63c (yolk) & 150f or 65c (whites)) which is why it thickens faster and easier. Be aware of that the next time You try to slow poach or sous vide an egg :)
Happy cooking everyone :3
I use it to warm up my pool. It really works fine.
Great beginner's guide, Thomas. You did a great job at an overview. I've been reading about these for a year or more. I saw a recipe for canning pickles slowly so as to not to over process them, whereas they stay crisp by either standing over the pot to keep it a consistent temperature or.....using a sous vide. It's a sort of pasteurization technique I'll need to research more, but I just ordered my Anova thanks to this video. Nice job.
I bought one of those power bars with a temperature probe often used to control temperatures for pet reptiles. It effectively turns the slow cooker into a sous vide cooker. Of course the problem is no recipe guide from the manufacturer, I have to google for how to cook with it. The slow cooker now functions as a yogurt maker as well.
Using oil does not enhance the flavor for sous vide, it has the opposite effect. Oil will carry flavor away from your sous vide meat/fish and probably won’t end up on your plate. Oil should be used in the finishing stage (searing) only.
Thomas, quick question....I just purchased the Anova Sous Vide unit. Do you put the meat into the water and then preheat to the said temp or let the water come up to the said temp and them start the timer?
Thanks for the video I didn't know what Sous Vide meant and I keep seeing the devices offered for sale in my feed and I was so curious. So thank you. :)
My favorite temperature for steak is 133 degrees. Absolutely wonderful for pork chops. So tender. Instead of searing with a pan you could use a torch. I spread compound butter on the sous vide steak. And then sear with a torch.
Interesting with the touch. I'm gonna try this
so you send them back of they're cooked at 132 degrees or 134 degrees?
With the Anova, you can put your "sealed protein" in a good vessel, fill it with ice, top with water, leave it all day and then remotely start the cooking when you leave work. (Works with frozen steaks too!) For poached or boiled eggs, do the same and set it up before bed, hit the app when you wake, take a shower, get ready for work, and then it will be ready by the time you want to eat and go or take it with you and go. With the wifi enabled Anova, it is like having a crockpot and a sous vide all in one.
Or you can take the steak out of fridge when you come from work, let it rise to room temperature while taking shower. Then heat the pan for 3 min, cook the steak for 4 min. Here's your dinner without the effort previous day.
One of the better videos I've seen on sous vide
Thanks for good information! Please make more videos with Thomas Joseph :)
I am not lying when I say sous vide is now an essential tool in my cooking arsenal, perfect steaks every time.
I was on the fence about purchasing one ...not anymore. heading out tomorrow !!! i knew that steak was great done this way , it was that beautiful poached egg that did it for me. Great video !!
So how'd that go?
I have cooked baby back ribs using sous vide few days ago and put in the fridge for 2 days. I plan to grill the ribs tomorrow, do I need to reheat the ribs or just leave the ribs out to room temperature before grilling? If need to reheat, at what temperature and for how long? Please help. TIA
This Guy is fantastic and so helpful!
Let me add a little bit of olive oil...
Wow! That's like a cup of oil!
And a little bit of butter!
Thought I was the only one that noticed lol
what is the purpose of the oil in the sous vide
Then you havent seen the danish chef She used half the bottle ._.
@@Tonyrg1988 My understanding is (due to this video and others) that the olive oil helps with both preventing the bag from sticking to the food, and assisting in transmission of heat directly to the food in case of air bubbles.
I Sous Vide all my roasts now. Easiest cooking ever, perfect roast every time.
Does it use a lot of electricity?
Extremely helpful. Thank you!
Very well made, great presentation. Great job.
I once made eggs like this by total accident, the yolk was that translcucent creamy texture, unforgettable. At least now I know it can be done again.
And all the PBA and plastic is really great for you and the environment!
IronTom that’s what I am thinking too, can we use other stuff except plastic bags?
@@milliechang6755 Exactly, like reusable bags that u just have to wash clean.
I just found out about "sous vide" while shopping for reusable silicone zip-lock style bags on Amazon!! No plastic!!
It looks good he has his heart in it.
Excellent introduction, simple but very informative.
Thank you!
Thank you for a very educational tutorial! It was extremely helpful and encouraging!
What can I call it? A new slow cooker! I bought the product and I love it because you can control the temperature to your liking of how much time you want to cook your food. And it’s essential for traveling with it. You can cook your food in your hotel if you don’t feel like leaving your hotel room to go and dine out.
Awesome, I just found out about these, definitely going to get one.
So with this method are you setting the device to the internal temp that you want your meat to finish at and then basically doing it for an hour per inch of thickness?
I cooked salmon sous vide last night - it was my first attempt at sous vide since I got a device for my birthday. I cooked it at 133F for about an hour, 1" thick filets, and it was absolutely disastrous. I read a chart that said that that time would yield "firm flaky flesh" but it was very underdone. So, i'll have to keep experimenting I guess.
Nick Rossi my cooking side recommends placing salmon in refrigerator for 30 minutes to firm up. Then cook at 130 for 30-45 minutes.
At least it wasn't overdone...so you could place it in a hot pan and give it a nice crust! Never used a sous vide but I watch a chef use that technique on steaks and they turn out very nice. Good luck sous vide'ing!
You forgot to mention one of the best things about the machine you're using! If you get the wifi-version, you have the ability to connect the machine to your phone through an app. This allows you to monitor the machine/cooking, change the temperature and add/adjust/remove the timer (you can time cooks to be alerted by the machine when they're done). This can all be done *remotely*- I've turned mine on from work before to have the bath preheat in time for me to drop my salmon filet in when I got home from work.
I have a similar setup to what is shown in this video. The Wi-Fi is very useful for working folk.
Use 1: Preheat water before coming home. I reuse the water dozens of times.... no need to toss it out. I have a lid that I cut a hole for the machine. After dozens of multi hour cooks, water has barely evaporated. It's VERY nice to get home, toss meat in, and 1+hrs later family can eat.
Use 2: Before leaving for work/away, put meat and ice in water. This will keep meat temp safe for hours. (longer if you sous vide in a little cooler like many people do). At some point in the day, remotely turn on machine to heat water to temp and cook meat. the meat is only in the "danger zone" for a short time, then will cook and pasteurize anyhow.
Just because you don't use wi-fi doesn't make it a gimmick.
Bluetooth I've tried using, but for me i don't get the point. Rarely do I ever adjust temp of water....and since I'm at home, I'd just rater adjust it on the device. I've also had disconnect issues with Bluetooth.
My $.02
Jess Noack
Ää
Jess Noack whats the name of this machine please?
Anova. WiFi 900-watt version 4.0. They have an 800-watt version that looks identical but it only has Blue tooth.
Jess Noack f
Excellent information!!
Thank you
What type of bags do you use, can they be regular zip tie bags and what about the air? I have seen many videos where they are using machine to get the air out and really make compact package without air, so my question is that if I purchase sous vide device can I be okay with the regular zip tie bags or do I need to purchase such a machine.
Thank you for this. I’ve heard about it but didn’t really understand what it was
my ignorance ..didnt really like the steak .did it on a freestanding induction eye and a thrmometer 9ice and hot water to tweak . yeah i did ten filets without the fuuss and mayhem of the grill . asked them not to get me a real unit for xmas . they did .well finally im doing a bunch OF HOME CORNED BRISKET. PERFECT DEVICE FOR HOW I WANT TO DO THEM. gonna learn how to use properly . for a good RARE steak checkout alton browm cooking directover a charcoal chimney starter . i just dont set it over the meat first two flips 9not hot enough and ashes drop ))s o i just cook ontop when charcoals going with a small gril on top of it 800 to 1500degrees . talk about ruth chriwith charcoal flavor . one t bone two rib eyes or three filets at once . and itcooks so fast you could load it twice in 6 minutes . 1 minuteand a half to 2or3 perside depending on thickness . use tongs and seasredges too .. theres a video .pittsburg baby
1980: In 40 years we will have flying cars!
2020: We boil food in plastic bags and eat the next day!
Dont knock it til you try it! I threw a couple cheap steaks in the other day while my husband was at work.. when he got home, he seared them and they were ready & amazing in 1 min. My husband said they tasted like prime rib!
@@Monilynn17 So what do you do with your steaks after they're done cooking in the water? Do you freeze them or store them in ice cold water, until later? Just curious on the process. I guess the reason im knocking it is because the time it takes to prepare and cook it. I cook a lot and im usually using 2-3 pans at the same time and im finished in less than an hour. 2-3 hours will be tough. Do you use regular ziplock bags or vacuum sealed bags?
AVB
dumbest gimmick EVER!😞
Sad how gullible & naive people who need something to waste $$$$ on are 😒
Food is way more important than cars
@@StarAnnasDream great for developing film
Thank you. It was very helpful.
Making my 10 pound Prime Rib roast right now....Thanks for the tips!
No smell when decarbing weed, I’m sold
for all the metric users
130 f - 54c
135 f - 57c
140 f = 60 c
145 f - 63c
150 f - 66c
155f - 69c
160f - 71c
165 f - 74c
170f - 77c
This is awesome this totally gets rid of the oven, unless you're making pastries.
Mine will be here in 3 to 5 business days. Can't wait!
Seems like a really expensive version of water immersion heating coil that students use in hostel.
It's not that expensive, though those water immersion heating coils can be plugged into a $30 temperature controller to do sous vide cooking, with something to help circulation like a $10 aquarium air pump.
10 years ago, an immersion circulator used to cost $1000 so poorer home cooks who wanted to cook sous vide would do use that, or connect it to a rice cooker for a version that costs less than $100. www.popsci.com/diy/article/2010-01/cooking-sous-vide-inexpensive-diy-way/
Nowadays, you can buy good immersion circulators for less than $100 anyways so its not worth it. It's about the same price or cheaper than almost any other thing in the kitchen (microwave, blender, pressure cooker, air fryer)
Not true. Do not always add oil. Is butter, in a steak. The seasoning and natural flavors are imparted into the oil of the butter and is actually removed from the steak.
Check out sous vide everything. Nice tips. Experiments with literally everything. Different salts. Oil vs no oil. Searing methods. Great web site. And doesn't cone off as a pretentious chef. Just three guys who love to eat. I highly recommend it.
I agree. I was really surprised when he suggested ALWAYS adding oil to everything!
The "Butter Test" video put out by the "Sous Vide Everything" really answered this: th-cam.com/video/hNtqr8x_u7I/w-d-xo.html
Any fat added to the bag should be used to sear and for the sauce or you’re just wasting flavor. I don’t add any fat in the bag and I always reduce the juices to make a pan sauce. Love SVE channel.
I was really shocked when I watched the butter/no butter steak taste test!
@@FoxyStealth when he admits that all of the things in his mind are a lie all along he needs a medal
Sous Vide.....definitely my next purchase....!!! THANK YOU..!!!
I remember when my oven`s gas outlet was broke and only the ignition stayed on witch was more like a lighter flame and i had to cook a stuffed chicken breast roast i had it in the oven for about 19 hours and it was the tastiest chicken i have ever had.
he absolutely destroyed the impression of cooking steak in sous vide for people who havent tried one.....but I am telling you guys it is a m a z i n g
i know what channel you are coming from
Unfortunately, the time takes awhile yes. but the results are fantastic, i cannot cook chicken breast the same way any more. it's perfect, juicy and full of flavor every time. Steaks are better this way then on a grill. Chicken isnt the same. It's absolutely amazing. You dont neccessarily need a machine, but it helps to control the temp so you dont have to watch it for an hour. And for everyone who says plastics are bad, zip lock and chef steps actually tested this at high heat, unless your water goes to 300+ degrees. the bags are perfectly safe to use.
My digital pressure cooker has a sous vide setting but I've never been sure which type of ziplock bags to use. None have temperature guides on the bags themselves, it is safe to assume any strong name-brand plastic bag will work? I keep imagining the bag melting into my food 😅 that's the one thing that's been stopping me but there's so many recipes I'd love to try. Also, do you always leave the water uncovered??
Can this be used to cook pre-prepped frozen meals?
Boil an egg for two hours? When do you get up to prepare your breakfast?
Imagine your energy bill just to cook an egg for 2 hrs. safety concerns says you should always be present. I have an instant pot and never have to be present while cooking. This is anti-eco friendly
Sous vide is great when your landlord is paying the utility bill.
Plug timer. I use it on my slow cooker all the time it might work with this.
Thanks for the video. In addition to Ser Aaron's tip on how to get the air out of the bag, I would suggest to also sear the sides, esp. the fat strip. This renders the fat and the caramilization adds a lot of flavour.
Very helpful video! Thank you!
Looks great if you want to spend your day cooking things very, very, very slooooooowly
Before searing the meat let it cool down a bit that minimizes the risk of changing the texture of the meat that it got in the sous vide process.
you can cook all your steaks at once and just store the uneaten ones in the fridge/freezer. When going to eat put in the water bath @120 for like a half hour to 45min to bring up to temperature, then sear to taste
I have concerns about the plastic bag. Had dinner out with friends at a restaurant and one friend had a very thick pork chop.We had a tiny bite to share and taste. The most tender pork I have ever eaten. I'd like th sous vide for that.
There are plastic bags high temp safe… this video, he used ziplock bags which are not safe to be used in this process… soooo he is clearly a paid actor not a chef… I’m shock they did not point out to use heat safe plastic. I have the vacuum sealer and the heat safe plastic from Amazon.
@@jenniferparker8449these ziplocks are okay to cook with. Most of the ziplock brand is BPA free made with polyethylene and microwave safe. If it’s microwave safe, you can boil it.
What is the best type to get as iam new to these and dont have a clue as to which one to buy
Got and Anova Sous Vide for Christmas, and made 2 Porchettas, a 4 lb tenderloin, baby carrots, asparagus, for New Years Family feast... the results were amazing...
Ary Calvo Well finally some positive stuff. This person used his/her grey matter, read all they could on the topic, watched many videos including this one and voila...success!
Do a spherification kitchen conundrum please
I first heard of this technique from master chef when Dino did a coffee caviar and when I did some research there's actually very little resources talking about it... Do it please
you can search about molecular gastronomy. this is youtube, you'd definitely stumble upon info on it.
yup just search all about molecular gastronomy whether on youtube or google, there's a "recipe" and techniques for it. also some tips for spherification if you wanna make a truly round not melting or blobby caviar or spheres, make the consistency of the solution thicker
Look up Chefsteps. They have a few spherification videos where they go through exactly pretty much everything from ingredients, amounts and techniques
Kye Chan w
Molecular gastronomy
Nothing like standing over the ole sous vide machine grilling steaks and drinking beer
hahahaha
hehehhee
Drinking cases of beer by the time it's done. Kids you want eggs? Give a minute or 120.
Nice and Great cooking methode… thank for share
sous vide is awesome especialy in a comercial kitchen as well as at home, it makes it possible to never over cook any thing ever again, this is invaluble for those making money from food
This is a guide to sous vide cooking, from a beginner! So many things wrong with this video. Go check out chef steps if you want a proper intro to sous vide cooking.
I don't consider myself a master chef but the Sous Vide method seems almost like an alternative to a busy kitchen, so you don't have to keep a close eye on the many dishes a restaurant serves all the time. almost like a food babysitter. A rice cooker cooks your rice in 45 minute where as traditionally most rices might cook in 20 to 25 minute. The rice cooker being the nice babysitter it is, will make sure to not only cook your rice but will make sure it doesn't scorch and will shut itself off. Now the onlt question I would have is the vacuum cooking, how much more flavor does it really infuse on the food compared to traditional cooking methods
Is letting the steak "rest" recommended when using the sous vide method?
Excellent video! Thank you!
You don't need to go that high for chicken breast. 140 is fine if you like it very very tender, and totally safe provided you go for about two hours or more from fresh.
yeah i have to go llow on my steak to get my crust right on the sear . but what i saw in comment on chilling before sesaring will help . and dd to juiciness and flavor
I ain’t got 45 min to cook eggs LOL
How much time do you have to meal prep a dozen eggs on a Sunday, and have them completed and perfectly cooked for the rest of the week?
@@shmorpiem6323 5 minutes in the instant pot
@@burntorange9394I realize you're right. I'm certainly not arguing with you. Is it possible that you're right, for your needs, and someone else can use this for their needs, as well?
@@burntorange9394 Instant pot is for sissies...(hahaha!)
Yeah--a pan on the stove works nicely.
I been wanting one of these for the longest
So I know that this is a really strange question but I’m looking to get into making cheese can this make hold a precise temperature and I know that it would need cleaned so my question is is it possible
Love these videos. I love the science behind cooking. Thank you
It would be great to have a side by side with and without souls vide to see the difference of results.
without sous vide it is all up to the cook, a good chef can cook your steak the same, but 99% of the people are just guessing when it is ready, with sous vide it is always spot on . The only thing you have to learn, is how long something has to be in the water. but there are guides for that online. always check 2 or 3 different ones, because they all say different temps and times
Well, you sent me to a store for a steak so I can try my roomates new sous vide!
Can we use a pot like any size and avoid buying the container I see in other videos it’s clear? Or the anova cooker won’t fit the same? & we can use ziplock bags right regardless the temp? My dad purchased this for me!
I use a stockpot with an Anova, it's fine. For Ziploc bags use the freezer ones. I also use the vac sealer bags which are very heavy duty.
Thank you! I have been wondering about how this cooking technology works. Very interesting for sure. But I’ll stick with my crock pot, Instant Pot, or the old school way of cooking. I don’t want to cook with plastic. 🙂
that is why you use foodgrade plastics, vaccuum bags are even better than those ziplocks. nothing will come off your plastics into your food. And those bags are re-usable
i work in a sous vide based resteraunt and you definetly dont need oil in your bag, it wont stick
Really with as long as that takes? I'm surprised by that. The restaurant gonna have to charge the customers rent for a table.
Good info. thanks for the tips
I do 130 degrees for my steaks, and usually have them go about hour and a half if thawed. If I had bought several and had them frozen first, 2 hours. Then sear each side about a minute and they come out medium rare whole way through. Pork chops works well too. I go about 150 degrees, and sear each side about two minutes. I'll start whatever I'm cooking, and leave it alone, doing other things, come back and finish up. And don't even have to really let it rest. Can go from my cast iron to plate and eat right away.
I think he screwed up the steak and over cooked it
Yes, the skillet seems to be to hot for the steak to stay on it for more than a minute. Perhaps if he had added the butter before the steak it would have cooled the skillet down enough to save him, but he didn't.
He mudrered that meat
"It should be nice and rosy...er...well done, this is a medium steak...". Lol
It looks like it was boiled then burned in a pan
haha i was thinking it to XD i normaly do it on 52.5C and then just burn it in butter for like 30 sec and then its on 56C XD
Searing with olive oils? Nope. Although it's safe, healthy, and delicious, olive oil isn't the be-all and end-all of cooking fats. In fact, compared with other oils, olive oil has a relatively low smoke point. This means you're more likely to get those off-flavors if you use olive oil for super-high-heat cooking, like searing meat and deep-frying.
Yep ... this guy is a terrible cook ... even the eggs were undercooked
@@daimaoza832 He said they are soft poached. That means they are suppose to have egg-actly the texture he showed. Why so critical of a free tutorial? Where is yours. I’d love some more pointers.
@@MsReignSeattle I'm a qualified chef and worked in the industry for a very long time ..those egg whites are not set
@@daimaoza832 Cool story bro. Where’s your vids? They look just like the soft poached eggs I’ve eaten T every 4 star restaurant I’ve ever eaten at. And just like the eggs my gramma use to soft poach. If you were really a “qualified chef” (who even says that douchey stuff?) why would you try to tear a chef down? Must be unemployed.
@@MsReignSeattle I don't need videos wtf lol
Nice video... I’m going to go buy one!
Very helpful, thank you!
mid-well done sir. 👍🏾
Is there an alternative to the plastic bag? I'm not sure if the plastic can take that heat/I'm afraid of plastic residue/toxins getting to the food
Almost all food grade bags (like ziploc bags and vacuum/sous vide bags) are made from low density polyethylene (LDPE) which does not break down until it reaches at least 135°C (275°F).
Even boiling water cannot reach that temperature and sous vide cooking is typically done at significantly lower than boiling temperatures.
There are food grade silicone bags that work nicely with sous vide. Only problem is that they do not seem to come in sizes that will make it possible to cook big steaks or roasts.
The plastic solution should be safe though, according to several tests, if you make sure they are made for sous vide cooking.
Ive done soups and pickles in glass jars as long as there are no airpockets.
MigotSol too much plastic waste in my opinion
I want one just for the eggs, Those eggs and how they came out of the shells looked delicious.
They surely looked way better than his steak!
Thanks....... looks fun!