This was a great video. I know a lot about using Sous Vide for different meats, but never veggies. Thank you. Also, when I'm boiling the potatoes for mashing, I stick a couple of garlic cloves in the boiling water. Then you can strain and mash with soft and delicate cloves. It doesn't overpower the mash potatoes too. It was my grandmothers trick.
A few notes. One, I am a stickler for cross contamination, I don't let the sous vide water drip on my final plate/bowl. Second, you can mash the squash and the potatoes in the bag with your hands and then pipe it out a cut corner like frosting. Third, the potatoes are even better removed from the bag and then roasted for 10 minutes at 425F or 400F convection/air fry.
Thank you very much for your video. I just recently bought a sous vide machine myself. My only concern and wanted to hear your thoughts; are you not worried about cooking in plastic. The toxins that are said to leach from plastic into our food? That is the thing that I’m still not sure about or clear on. Thank you so much for your time. :)
@theresamichael5777, No no worries at all. Sous Vide in the quality vacuum sealed bags, are food grade. As well temperatures do not get high enough to break down the plastics.
Can I save time if I preheat the water? I realize that would alter the time submerged, so is there a way to test doneness once it has reached the desired temperature? It's not often that I have time to cook that long before I have a crowd whining that dinner is late. At least the soux-vide method gives me time to change out of my work clothes. So there's that. 🤪
I like sous vide, I have a collection of Anova devices and they’re great. But, I also have a few small pressure cookers by Hawkins - so potatoes for example would be pressured for whistle + 3 mins. No loss of vitamins, no waste plastic, no hour-long wait and, importantly, no wasted energy heating up and holding a huge amount of water at temp. For squash, perhaps whistle + 2 mins. For asparagus, I wouldn’t pressure it - I would steam it over lemon-infused water. Again all vitamins intact and no waste plastic. Also, using the pressure cookers - they’re cheap, no wand, no vac sealer and no large tub to buy & store. And just watching the video, the process is such a faff. For the turkey - sous vide is the way to go without a doubt. It’s expensive and in the case of the breast, there is a small margin for error so sous vide makes sense. For veg, not so much. For me anyway! Good clear video. Your knife needs sharpening by the way.
idk about that. i followed another TH-camr, a mom, and sous vide let her prep her weekly meals faster. so you could say this is good for ordinary people cos they be just reheating everyday what they have food prepped one day a week. it's just that the upfront costs + the food grade plastics used everytime are all so expensive
I can try to generate sub titles in spanish. Leave this with me and I'll see what I can do over the holidays. Thanks. Puedo intentar generar subtítulos en español. Déjame esto y veré qué puedo hacer durante las vacaciones. Gracias
Umm, doesn't that weight stop the water circulating effectively around your veggies? I'm no chef and I'm new to sous vide, but I make sure food is in the upright position to allow water to circulate around it. I sometimes clip the bags to the side to keep them below the water line, but not weighed to the bottom, especially as a stack. I've also found a little maple syrup with pumpkin very nice. It's definitely a next level way to cook delicious veggies.
If you have all the air out of the bags (sous vide means under vacuum), you shouldn't need a weight. As long as the food bag is under the water, you're good.
By getting all the air out of the bag, the weight is not necessary. It took a lot of practice and I know have 2 methods of removing air. 1. vacuum sealer 2. over counter sealing.
Mike, I have a question. You’re not in a restaurant…youre in your kitchen…why the pretentious get up. Don’t you own a regular shirt, to look More relaxed.
But...I'm teaching in a public space. I have always worn my "whites" while doing demonstrations. That being said, I'll be loosening my "tie" in the upcoming video's.
This was a great video. I know a lot about using Sous Vide for different meats, but never veggies. Thank you. Also, when I'm boiling the potatoes for mashing, I stick a couple of garlic cloves in the boiling water. Then you can strain and mash with soft and delicate cloves. It doesn't overpower the mash potatoes too. It was my grandmothers trick.
Rehydrating asparagus after peeling the stem is an asparagus game changer.
Thats pretty awesome
A few notes. One, I am a stickler for cross contamination, I don't let the sous vide water drip on my final plate/bowl. Second, you can mash the squash and the potatoes in the bag with your hands and then pipe it out a cut corner like frosting. Third, the potatoes are even better removed from the bag and then roasted for 10 minutes at 425F or 400F convection/air fry.
Thank you so much for this video. The hardest part for me is timing. This will be so much easier ❤
Thanks for the video! I'll try this the next time I make mashed potatoes for sure.
Thank you very much for your video. I just recently bought a sous vide machine myself. My only concern and wanted to hear your thoughts; are you not worried about cooking in plastic. The toxins that are said to leach from plastic into our food? That is the thing that I’m still not sure about or clear on. Thank you so much for your time. :)
@theresamichael5777, No no worries at all. Sous Vide in the quality vacuum sealed bags, are food grade. As well temperatures do not get high enough to break down the plastics.
@@ChefMikeMoses thank you for your reply.
I just hate asparagus but after seeing this video I need to try it again SALT I see my error thanks see you in the next video.
I’ve never known that about asparagus!
Can I save time if I preheat the water? I realize that would alter the time submerged, so is there a way to test doneness once it has reached the desired temperature? It's not often that I have time to cook that long before I have a crowd whining that dinner is late. At least the soux-vide method gives me time to change out of my work clothes. So there's that. 🤪
Yes by all means you can preheat the water
I like sous vide, I have a collection of Anova devices and they’re great.
But, I also have a few small pressure cookers by Hawkins - so potatoes for example would be pressured for whistle + 3 mins. No loss of vitamins, no waste plastic, no hour-long wait and, importantly, no wasted energy heating up and holding a huge amount of water at temp. For squash, perhaps whistle + 2 mins.
For asparagus, I wouldn’t pressure it - I would steam it over lemon-infused water. Again all vitamins intact and no waste plastic.
Also, using the pressure cookers - they’re cheap, no wand, no vac sealer and no large tub to buy & store. And just watching the video, the process is such a faff.
For the turkey - sous vide is the way to go without a doubt. It’s expensive and in the case of the breast, there is a small margin for error so sous vide makes sense. For veg, not so much. For me anyway!
Good clear video. Your knife needs sharpening by the way.
Thanks, I have a pressure cooker as well, love it for stews. Yes I know, other members of the family are hard on the knives. :-:
A labour intensive way to cook. I can see it for a chef but not everyday cooking.
idk about that. i followed another TH-camr, a mom, and sous vide let her prep her weekly meals faster. so you could say this is good for ordinary people cos they be just reheating everyday what they have food prepped one day a week. it's just that the upfront costs + the food grade plastics used everytime are all so expensive
But it tastes sooo much better! Plus I like that I can get most
Done during quiet time of the day.
Podría ser, los subtítulos en castellano?
I can try to generate sub titles in spanish. Leave this with me and I'll see what I can do over the holidays. Thanks. Puedo intentar generar subtítulos en español. Déjame esto y veré qué puedo hacer durante las vacaciones. Gracias
@@oscarmartin-consuegra9135 why?
Umm, doesn't that weight stop the water circulating effectively around your veggies? I'm no chef and I'm new to sous vide, but I make sure food is in the upright position to allow water to circulate around it. I sometimes clip the bags to the side to keep them below the water line, but not weighed to the bottom, especially as a stack. I've also found a little maple syrup with pumpkin very nice. It's definitely a next level way to cook delicious veggies.
No the weight is not attached to the bag and water is under it. So long as everything is submerged sous vide works
If you have all the air out of the bags (sous vide means under vacuum), you shouldn't need a weight. As long as the food bag is under the water, you're good.
My main takeaway is that with sous vide, you have to weight.
By getting all the air out of the bag, the weight is not necessary. It took a lot of practice and I know have 2 methods of removing air. 1. vacuum sealer 2. over counter sealing.
Lovely. Lets cook everything in plastic! Micro & nano plastics in everything. Breast milk, human organs, seafood, water, etc, etc, etc
Looks like a expensive way to cook a meal. Those bags do not come cheap.
Chef? Really? Boil in the bag veg.
Ah the mysteries of sous-vide.
Mike, I have a question. You’re not in a restaurant…youre in your kitchen…why the pretentious get up. Don’t you own a regular shirt, to look More relaxed.
But...I'm teaching in a public space. I have always worn my "whites" while doing demonstrations. That being said, I'll be loosening my "tie" in the upcoming video's.