NINJA FOODI Smartlid SOUS VIDE TEST Filet Mignon ... Ninjas Pressure Cooker / Air Fryer with ONE LID
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- เผยแพร่เมื่อ 2 เม.ย. 2022
- The best steak you will ever cook yourself will most likely be done by using the Sous Vide method... Or that has been my experience time and time again... And I can honestly say that I have never had one any better. It is worth the extra time and equipment needed in my opinion. You need some equipment to do it and it can't be done quickly... but if you notice the message I put up in the video it can be a very convenient way to serve people at different times or even offer a window of time for yourself to eat with less pressure on trying to hit a specific time...i love this method for many different situations and I think you will too... This device does it really well but has a couple of issues that needs to be noted before you use it for this type cooking and I think my video will help in pointing out what you should expect when using the Sous Vide function with it... PLUS...I ALSO SHOW how to sear a steak that has been cooked using the sous vide method in a black cast iron skillet in real time...Thanks for watching and I love yall... Jelly
#jelly00y #ninjafoodi #sousvide - แนวปฏิบัติและการใช้ชีวิต
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I've wanted to try my sous vide feature but was unsure about a few things....you addressed them in this video, now I can proceed with confidence. Thank you so much for these videos!
You are always a big help and I appreciate it. Thank you 😊
I think I’d use the rack so there’s good water circulation around the food.
Always a pleasure. God Bless you and your family John.
Thank you and God bless you and yours also...
Your videos are very helpful!
Great video, John!
Thanks . Great viid👍
I haven't tried this feature out, but want to now. I'm curious to see whether using the smart lid, and only 12 cups of water makes any difference. In any case, those steaks turned out fantastic👍
John, I've loved your videos for several years. I'm glad you tested the Sous Vide aspect of this unit but - owning the SAME unit, with the temperature probe and all - I'll never use this function. In cooking as well as computer programming and construction the concept of "right tool" applies here. Sous vide needs circulating water and the still water with heating here will never quite be right. A sous vide wand and a regular pot will beat this device any day.
NOW - after testing, the best way to use this device to cook a steak is to use the BROIL function with the temp probe. I use Kinders "The Blend" seasoning (simple salt/pepper/garlic but this one - available online or at Costco - is for my money the best!) liberally on both sides and the edge, set the probe to 120, use the wire rack in the upper position and the crust you'll get is amazing and the inside is perfectly done. It's quick, makes minimal mess and doesn't set off my smoke detector like searing on the stovetop. It's the ONLY way I cook steaks now. I also own the Ninja oven (also with temp probe) and for my money this new device does a measurably better job and doesn't make nearly the mess inside the device that same steak will in the oven. Try it...you'll thank me. With a 1" or 1 1/2" New York strip or ribeye, I'll use this in preference to sous vide any day.
Also, sous vide may be best if you're doing VERY thick cuts, say 2". But use your Anova wand (you've done videos in the past on this device) and you'll be better off since its pump circulates the water to assure the constant temp around the vacuum-sealed meat.
I've said the same thing about air fried steaks...i love them and done many... other than an occasional sous vide it is the only way I cook them now...I just use salt and pepper though... my favorite video of all time is the one where I do smashed potatoes under a ribeye... spectacular!!! The potatoes and the steak!
@@JohnSanders ...if you look back at your smashed-potato video you'll find my comment under it, praising it!
NOW I have to go back, pressure-cook some baby potatoes in this new device, and THEN do the broil with temp probe (maybe heating the potatoes a bit more under the element until they're a bit browned on the top). BTW if you haven't tried it, get and try the same Kinders The Blend with THAT recipe, I think you'll love it.
Thanks...I might try it!
TY for helpful video. I came looking b/c nothing gets my Ninja sous vide above 127 degrees. Used it for months w/o testing the temp but now disappointed. Some steaks have tasted "funky", maybe due to too low temp & breeding bugs? Will try less water but likely going to get a wand.
Mmm, filet. My favorite.
Any suggestions for best way to season an iron skillet?
Man about time, I didn't think I was ever going to get a video good one though
I’m busy doing a sous vide now. It’s been an hr and still only about 121° I’ve added hot water, I took out about 4 cups of water and it’s mighty slow. I’d try it again; next time starting with 130° water.
Do you find the fan to be loud when used in the air crisp and almost emits a wine sound?
Hello ! I bought the 14 in 1 version, but I don’t know why I don’t have the sous vide feature please ?
As always, great video, John. Used the same feature for cooking some thick rib eyes the other night. Turned out Awesome! I used the Smart Lid with the vent open, and did not have an issue with the “Add Food” issue. Could it be the glass lid somehow affected the “premature” notification?
I'm not sure... I'll try it again too see
I just picked up the 6.5 court the other day and tried this function last night and also get an early notification (with the smart lid). I tried as well to test with about 100 degree water it still took 20 to 30 minutes to reach 135
I’ll add the ribeye still came out great that I cooked so it does the job it just takes forever to come up to temp
Is there a reason that you cannot simply add the water at 130? Has anyone tried this?
Hello ,watch you since i have te smartlid,you make great videos:)Coud you make one how you clean your pot and the smartlid properly?Thank you
I'll give that some thought thank you
Do you know how to use the Sous Vide mode at the models in Europe? Mine doesn’t have a Sous vide mode ( I have the 750 14 in 1 Eu model)😊. I hope you might have some good ideas to solve the Sous Vide Mode challenge that we seem to have here in Europe ( Denmark)🙏🏻😊
Thank you for all your great videos 😊😊
Strange, I have one of these but don’t have the sous vide as an option 🤔
To get it to temp close smart lid that’s what it says to do the smart lid seals better than lid he is using
Hi John! As always, I love your videos and have to be one of your greatest fans! I have a question for you that is unrelated to this video, but about the Foodi itself. I attempted to make a “baked” ziti in it, where I first seared some ground beef. Then I added beef stock, dried pasta and marinara in that order and then pressure cooked it. Worked fine but after it was done and I added the cheese, I set it to broil to brown the cheese on top. It smoked something awful and ruined the dish - it tasted from acrid smoke. It was the second time this has happened to one of my dishes and was wondering if this ever happened to you and if you might know of a fix for it? It would be difficult to clean the elements after the pressure cook because it would be extremely hot. I appreciate any advice you might have. Take good care and regards to Baby Doll!
I really don't know... assuming you had at least a couple of inches clearance from the lid and the cheese...I have not had an issue like that...
@@JohnSanders yeah, no that wasn’t the case - the cheese hadn’t even started melting yet. I’m sure the smoke was coming from the element, not the cheese
sous vide is the best
I just bought one and I’m going to try to make Birria with it
John, does that glass lid come with it? Are you supposed to use a lid? My Ninja doesn't take that long to come up to the temperature. They come out perfect every time.
No...I got the lid from their website and I always use a lid when doing sous vide...
You was looking for a crust on it 🔥
I'm curious which model do you have? Because I have a ninja foodi smart lid but there is no "sous vide" cooking method. Thanks for your answer 😊
The UK version doesn’t have a Sousvide function 😾
I’ve never used sous vide, and after watching this video I’m not sure what the purpose is. You’re still having to sear the steak, and you can take steak from raw to medium rare in a cast iron in ~9 minutes. So what’s the point of using sous vide? Genuinely curious. Seems like a waste of time and energy.
Kind of like a reverse sear method, it’s kind of pointless.
Sunday
I'm always surprised at how many people demo an appliance before they've read the instruction guide.
And I think the instruction guide referred to getting the other lid... which this one does not have...lol
That's what us guys do lol
You are such a poor man, doomed to dwell on prime beef ;) Great video^^ John, if memory serves you got an internal thermometer with the smart version. Do you think using the thermometer could help the pot to adjust the temperature or is it just working with the app to show you the internal temperature?
Thanks... and the thermometer function doesn't work when in the Sous Vide mode... not sure why not...
@@JohnSanders because the steak is sealed if you put a temp probe in then water
Can enter..it comes to temp faster because it has to warm less water just like pressure cooker the more volume the longer to get to pressure. I believe the beginning temp doesn’t matter it’s the ending temp that matters
One question. Why set to cook for 6 hours and only cook 3?
Just don't want it turning off before I'm ready to remove them and I never know when that is going to be...lol
Hey John. Did you get a Ninja waffle maker yet and will you be doing a video?
I haven't ordered one yet... I got several... Lol
Mine also says add food before target temp is reached. It does however reach target temp in about another 10 minute. Total time to be 130 is about to 20inutes. Don't know why yours is so slow. I don't add my food until target temp is reached.
I may try that next...
Mine has been an hour and still not at temp.
Nice steak but you really shouldn't be using a fork or any type of pronged instrument to pick it up because you're poking holes for the juice (flavor and moisture) to flow out. Always use tongs or a spatula.
I really feel like you are your own worst enemy in this. If you wait for 130 and then put them in it'll drop your water temp a lot. If you put it in when it says it'll all come up to speed at the same time.
And are you familiar with a watched pot won't boil? Leave it alone and let it go