One con I feel you missed is the temperature of the steak when it’s ready to eat. It cools so quickly. I’ve had to make sure to warm the plates I serve the meat on. I also have to tell people to shut up and eat before the steak gets cold lol
100%, I've even done a method where i take the steaks out of the water and dropped the serving plates into the water while searing, then dry plates and serve the steak. Pain in the butt but I don't like cold steak so there's not a lot of options
interesting, I've never had this issue, almost always I cook them sous vide then sear on my charcoal grill. however once seared I DO tent with foil on top of my cutting board for about 10 minutes, and it's always still steaming hot when I cut it open to eat. I also don't use plates, I'm a caveman.....lmao I slice it up and eat directly off the cutting board , adding more salt/rubbing each bite in the juices 🤤
@deminybs That's why you didn't have the issue with the meat lol no plates! Slice up some perfect warm steak and serve it onto a room temp plate, about 60 seconds later the steak is pretty much cold. Warming the plates in the oven helps a ton, steak stays warm for a good 10 mins or so. That's easier than putting in the water bath because you don't have to dry the plates...that was a silly idea I had putting in the sous vide bath
We find it so convenient for big groups. For example, we took a youth group kayaking and had tri tip right after. We set up the sous vide in a Yeti cooler before we left. We got it up to temp for about an hour, removed most of the water and threw in a towel to keep it from sloshing, closed the cooler, put it in the back of the car, drove to the activity and let it sit there for over an hour while we were out kayaking. We returned to the cars, busted out the blow torch and a cutting board and had amazing tri tip right there in the parking lot! Incredible! So easy and so delicious. I've done 10 tri tips at once in my cooler!
My favorite thing about sous vide is that is started your journey as a educational TH-cam chef. And that has not only provided me with entertainment and cooking education, but it inspired me to develop my love of culinary arts! I’ve been watching since the good old days of you cooking for your coworkers in the break room! Thanks Guga!
What I use my Sous Vide the most for is a large dinner party (Thanksgiving, Easter, etc), my sides are done the day before and I just use the circulator to warm them up and allow more focus on the main items. Second most useful is for Soups / Chili. You can Sous Vide 3x 1 quart bags for a Packer party and it'll fill a small Crock Pot and another bag in the bath keeping warm for replenishment - whatever is left over goes nicely in the Freezer for next time. (I usually do my soups and chili in 8 quart batches)
For me the biggest benefit is the stress free cooking. You can be sure your meat is at the perfect temp, and it doesn't matter if the side dish takes 10 minutes longer. That can be kept warm while you concentrate on the searing, and everything is ready at the same time. Helped me a lot on family dinners!
I bought my sous vide wand about a year ago after watching your amazing experiments. Now everyone in my family asks me to cook the steaks - guess that's a con?? My new favorite thing to make in it is L. Reuteri cultured dairy (similar to yogurt). It has to be cultured for 36 hrs at 100' and the sous vide makes it perfect every time, just set it & forget it. Thanks again for your channel!
I've used mine to make yogurt as well. I bring the milk (in mason jars) to 185 for about an hour, then gently cool it down to 100 or so to add the yogurt culture. Then back up to 115 for 6-12 hours to let it finish. Much better than the hovering over a double boiler hoping that I don't overheat the milk and then moving it into the oven with just the light on to let it finish,
First of all.... I got into SV because of you Guga. Thank you! I bought my SV-Machine 3 years ago and i do not want to miss it anymore. It is great, convienient, tastes amazing and still fun. I ve been working as a chef in restaurants from age 16 to 34 (then quit). I love how you break the rules and explore new things. Thank you for being crazy Guga!
@@mrmistermelom imagine being this much of a weirdo to look totally past a wholesome comment (by someone probably not even having English as a native language judging by his name) and bash him to make yourself feel better. Sad man, do better.
@@mrmistermelomBro, I'm* If you're going to correct someone's spelling, you should hold yourself to the same standard. Otherwise, you're just a hypocrite...
I taught my 9 year old to cook with sous vide - and he made - by himself (I helped him a tiny bit with the oven part) - a pork roast for his moms birthday, whom was basically in shock over how well he did it! It's so damn easy and I taught him to just ask our google about how long and how hot the water needs to be. The roast was perfect! Never seen him prouder! 😀
I bought a sous vide and propane torch to cook steaks in my small apartment. All thanks to your inspiration Guga! I fell in love and still use it to avoid all the smoke in my house.
I got into sous vide with the original Joule, which is still in service in my kitchen. Probably about 95% of the time, it is done with the expectation of "finishing" the protein either on the grill or in the pan. We love to make a huge batch of sous vide chicken breasts on Sunday to last the week in various other preparations. I have been grilling/smoking/cooking in general for many years, and like you said, sous vide is a tool. 100% like you said, knowing when to use it is key. My favorite thing to do is buy whatever cuts of meat (steaks, chicken, chops etc) and immediately vacuum bag them into meal portions when I get home from the store. Chuck them in the freezer, and you have ready-to-go sous vide whenever you need it. No need to thaw at all, plus, they suffer far, far less from freezer burn.
@@mistermysteryman107 Only if you want your meat waaaay overcooked! There's a vast difference between boiling temp (212°F or 100°C) and the temp you want for medium rare (for beef, like 125°F/52°C). You could try to maintain a constant (lower) temp by using a thermometer, and you absolutely can use a ziploc or some such to do sous vide. The machine just takes all the guess work out of it.
Guga is a man of the people. You've stepped my cooking game up to the point where my wife and kids actually think I have talent! Can't wait to preorder that cookbook. Congrats and happy holidays!
New to sous vide. I wrote to Anova when they asked me for my rating on their website, email responses, that you are the reason I bought their sous vide and vacuum sealer and that your TH-cam videos shows your experiments and outcomes. No one that I have seen on TH-cam is so thorough and entertaining with your crew of tasters. Lucky them. lucky us. Thx
I'm really enjoying the deep dive videos you've been doing lately. The "How To" videos and explaining things just like this. Gives some great insight into cooking methods.
I use sous vide water circulateds for my hard cheeses: warming the milk up, culture addition temps, raising and lower temp for acidity control, and keeping the drained curds warm during the mellowing stage, when added salt is absorbed (if not directly brining in a salt bath). They are amazingly great for keeping temps at a constant for hours on end: it was your channel which showed me this facet, and are much more reliable and hands-free than a double boiler, which you need to babysit. Thank you for your good work, and enjoy a smash burger (watched and those were so decadent and juicy).
I was going to say the same thing. I originally got a sous vide set up to heat and set curds for cheese making. Only later did I realize you could cook with it.
I feel like the “cheating” take only comes from people on that top part of the dunning-Kruger curve where they know just enough to feel like they know everything. Imo if you’re not cutting corners (as in cutting into quality for efficiency or convenience), it’s just a matter of using tools and resources available to you to optimise for efficiency and quality.
@@d.b.cooper1869 LMFAO i feel this. when you just start learning stuff sometimes you're just eager to apply that newfound knowledge and become over idealist and insists to do it "the right way". not until you know more that it's ok to cut corner (in certain place) without cutting on quality.
100% agree about convenience! I really enjoy the fact i can throw 4-5 steaks in the sous vide and let them go while I'm at work and then sear them off when it's time for dinner. Our family's food is ready when we are! I would have never even know about this if I hadn't been watching this channel for as long as I had. Thank you Guga and team for all that you have taught myself and everyone who watches and congratulations on your amazing announcement!
‘It’s too good not to have’ this statement sums it up perfectly. Since watching your channel all my family and friends think I’m a steak connoisseur. But I’m far from it, I’ve just watched your videos, taken your advice, followed the steps, and now cooking is an actual hobby of mine!! Thanks Guga and team, you guys are awesome!! Keep them coming 🤘🏼
I bought a sous vide machine about three months ago now and it's become a daily use. I work from home so I marinate my meats overnight and at lunch break the next day, I start cooking the meat and all I have to do is brown it in a pan when I'm done with work. I started with steaks but now I do pork and chicken too. I even soft boil eggs and potatoes while the meat is going, I've gotten very creative with it in just a couple of months. I've even made a chart for what temps each type of cut (and type of meat) should be cooked at.
Congratulations on the book Guga! I love sous vide mostly for pork and chicken but how sous vide changed my life is in making food for my dogs. I can pre weigh chicken, beef hearts, liver, sardines, some carrots, pumpkin puree, some green veggies and a touch of coconut oil and pasteurize it. It is close to raw feeding but lasts longer, not over cooked and the dogs don't really care if it is seared. They love it, they have beautiful coats, no skin issues and makes it easy to feed them knowing they are getting exactly what they need and love what they are eating. So my pups and I both love sous vide....
Definitely not cheating. That’s like saying using a microwave is cheating,or a rice cooker is cheating. It’s just a different method, and like every method, it has its place.
Ngl true, rice cooker especially. I bought my first one last year and it’s been amazing. The rice always has a perfect texture and is never dry. It helps especially with meal prep and the rice is always just so good. I really love my rice cooker as it gives me a perfect product every time.
Guga, I bought an Anova sous vide cooker because you said buy one. You were totally right. Thank you. And one of my favorite cooks is converting chuck roasts into a beautiful and delicious ribeye.
@@ryanschwan2507 No. I may find it sinful but if you can eat the stuff that comes out of it without falling unconscious from negative stimulus overload then more power to you.
I use Sous Vide mostly for fish and chicken. Just an hour ago I just finished 450 grams of chicken thighs for my cats. I can tell you that they love chicken thigh (or chest) Sous Vide. I have also used it for potatoes (and other vegtables) and eggs.
My cat eats only human food as he is allergic to every cat food I have tried with him.. He loves chicken breasts the most but he also likes pork chops and he will eat ribeye steak if there is nothing else and he is really hungry. He likes it warm fresh from the air-fryer... Sous Vide was a disaster for me...
Sous Vide is not cheating IMO. You are utilizing a cooking method that was developed for consistency and long term cooking. Yes, you get an exact temperature and you can break it down into something you can recreate, but that is the beauty of Sous Vide. Not just that, but cooking is about more than heating something up or cooling something down, it is also about the combination of ingredients and techniques to create the food you love. When I cook a lot of steaks Sous Vide, I grab a large roasting pot (which was passed down through my family to me all the way from my great grandmother) and put olive oil in and get a nice crust. The inside is completely pasturized just like my father likes it, it is tender as all get out, it has a nice crust, and it is a perfect medium rare. Also, the Sous Vide allows for the meats to cook while I work on other things such as sides, sauces, etc. It's nice to be able to multitask easier. I like to make chimichurri sometimes or other wine sauces. If I just want something easy then a compound butter is a go to.
Hey GUGA!!! I wanna thank you for showing the world your skills and teaching us new things with every video! I’ve learned a lot from and thank you!!! And a special thanks to everyone else who contributes to your cast
+It's probably the best way for Geeks/Engineers to safely learn to cook, and experiment from a solid base (w/o ruining so many steaks). After well over 2,000 steaks, I save this for rougher cuts of meat. Chuck Roasts, and Sirloins.
There are a lot of vegetables and other sides that just come out easier and better with sous vide, and if done in advance, you can just throw the bag back in with your meat/main dish so it's warm when your meal is all ready. Also, anything that takes a long time and baby sitting (pulled pork, ribs, etc.) is so much easier and comes out so good.
I've learned cooking sous vide from you, Guga. So thankful for having found your channel. I'm pretty good at frying a steak in a pan. Beeing german, I dared to fry steak in "the land of milk and Harley". And everyone congratulated me. So I still use a grill or a pan. Sous vide can be amazing for seasoning. And it's perfect when you have i.e. a steak that is cut un-evenly. That can save you quite some money, when you can stll make this a great steak. Thin cuts? Make beef Stroganoff. Make Goulash. Don't try to make it a good steak. You will loose as soon as you start. Sous vide could help that. But I'd never even give that a try. Wishing you happy holidays from the far noth of Germany!
I use mine at least once every 2 weeks for pulled pork shoulder or other cheap cuts. It never gets old and it's so easy to do. Perfect for dates or when my parents come for a visit or when I just want to treat myself.
We make different types of meals in advance and freeze them. When it's time to eat I use the sous vide method for even heating to warm it back up. Much better than a microwave where you're bound to hit a hot spot and burn your mouth.
I have watched this man go from unknown to almost god-tier of TH-cam cook channel. He's finally got a cookbook. I'm probably going to have to get it. I'm happy for my long-time TH-cam friendly content creator Guga. Always glad to see people glow up.
I’ve watched your channels for so many years and my fiancé bought me a sous vide machine for my birthday this year and legit it is the best way to make steak!! I’ve had made sous vide steaks for friends and they’ve all said they’ve never had better steaks! In order for me to keep it medium rare though since I don’t have a flame thrower and I sear it on my cast iron, I cook it sous vide at a lower temp and while I sear and then let it rest a few minutes it comes up to medium rare, it’s amazing! 😊 thank you for making me a better steak maker!!
I have been doing sous vide for less than a year and I absolutely love it. It is not cheating, it is using a different cooking method that delivers perfection every time. I made the best pork chops with this method. One thing, getting your sear right is a challenge at the beginning, but you will catch on quick.
This is such good information! You got me into sous vid a few years back and I have to say it has changed how I cook. I’m big into fitness and have a very demanding job. So I usually cook all my protein at the beginning of the week and sear when I’m ready to eat.
Guga, your channel is what got me started with sous vide, thank you! I also agree 100% with it being just another tool and great one for certain things. That's the way all tools are, not everything can be done with a hammer. 🙂 I ordered your book and look forward to it in April!
Sous vide for pork and chicken is unmatched when it comes to tenderness and juiciness. I do like to put some steaks in there as well once in a while, but pork chops and chicken breast or thighs are at a whole different level when vacuum sealed with herbs and spices. I got my machine because of you, Guga. Can't thank you enough for your channels, honest reviews, ideas, and friendliness of the channel itself. It's good to see you successful with your new products!
Your the reason I cook and enjoy sous vide! I have been following you here for a couple of years now and will continue! I agree with everything you said about sous vide! God bless!
Got the cook book for myself, son and two doing in laws. I have been following you and getting guidance from you since the beginning of your show. Thank you.
Well said Guga. I love sous vide and your channel is what got me hooked on it. Is it perfect for everything? No. But it is super convenient, especially if you plan ahead like I do? Yes. Some of my favorite things to use it for are roasts, steaks, ribs, BBQ, chicken, pork and fish. We mostly use it for roasts. When we plan to eat Sunday afternoon, we put the roast in on Saturday afternoon and when Sunday comes around we have a perfectly cooked roast that is super tender and flavorful and we use the juices to make an amazing gravy to pair with it. It’s just set it and forget it. Doesn’t get any easier. For things like ribs I love it because with any type of BBQ you need to babysit it and when you work a full time job like I do it’s hard to make the time to do ribs but what I’ll do is smoke them for a few hours and then sous vide them for about 18 hours or so then blast them with my flame thrower and glaze them with bbq sauce and they come out perfect every time. It’s a phenomenal cooking method that I’m glad I can use.
I use my anova, in conjunction with a double boiler, for candle making. You have to hit and maintain a precise temp range for the wax before you can add in the fragrance oil, and then drop it down to another temp range for pouring. Much like cooking a steak the whole process is a bunch of waiting followed by about 10 minutes of excitement.
GUGA! I'm so happy for you and your cookbook, I'll be buying some for family! As a gift to you for all your videos, here's a secret "pro" for owning a sous vide circulator that I haven't shared... Gardening. Sprouting seeds in mason jars in a circulated water bath gives a consistency just like it does for doneness on a steak. The last batch I did of hundreds of seeds...Every seed sprouted. The tool they use for gardening is now hundreds of percentiles higher in cost while lower by the same in capacity. Buy some broccoli seeds or lettuce seeds and give a shot Guga, make a video. The microgreens market will crash 😅
Seems like great info to consider here for when I try out sous vide cooking for the first time. I actually got a cheap Sous Vide stick to use for brewing beer; it's much easier to do a mash when you can just tell the machine to hold.the perfect temperature for you.
Yes. Chuck steaks from a chuck roast come out perfect every time when using sous vide. Inexpensive and yet tasty steaks. The rest of the roast I save and then use it in a crockpot for BBQ beef sandwiches. I always have a chuck roast in my fridge; highly suggest. Thanks Guga for your sous vide videos and for initially suggesting the searzall. We don't all have flamethrowers you know and it sears well enough 😏
The greatest thing I use Sous Vide for is reheating or planned reheating. If I'm doing a big BBQ catering job I'm cooking the brisket a day or two in advance and then vacuum sealing it when it's done. Sous Vide it when I need it and you can't tell it wasn't smoked that day.
You converted me to sous-vide 5 years ago. I had my share of failures, I understood how to tame this tool and use it to my liking. Clearly, it helps, and it's convenient. My GF loves my 63°C sous-vide eggs (when I don't mix up my temps with the 53°C of the steaks, happenned twice while being tired). And I could push her to red meat. I just hope we will be abble to limit the plastic waste generated. That's the biggest con IMO. I tried the silicon bag from anova, did'nt clean that well I saw new bags with an independent vacuum system on the anova online store, I'll see if I test it out, depends on how expensive it is to get it into France.
Your channel made me get a sous vide and I thank you for that. I love using my sous vide for making deli meats. You get a nice cheap cut like an eye round it makes the best roast beef.
I'm surprised you didn't mention veggies. A lot of people only think of sous vide for protein, but mashed potatoes, "roast" carrots, and squash are amazing and easy to do in sous vide.
Guga - just wanted to say "Thank you!" I've been a long time fan of yours and just up in West Palm Beach, I finally bought the Anova Sous Vide cooker and we made ribeye steaks last night. I have to say that it was the best steak we've ever cooked at home! I am absolutely sold on this method and can't believe I waited so long to try it. Now I can relate when you cut the bag open and say "I wish you could smell this" it's intoxicating!
Hey Guga, ive been watching your channels since about 5 to 6 years. your Videos came to me when I was still a teenager in school.. I grew up watching Cooking videos, dozens a day and even ended up cooking professionally in a pretty nice Kitchen.. being with you for so long and also being a big Meat and Steak fan ive always enjoyed your Videos and I am so happy to see that you finally have your own cookbook! sadly Im not watching as much videos anymore as I work a lot in a different enviroment as I quit cooking professionally due to the industry just being very hostile and getting worse by the year.. just like rising prices we cant afford good Meat anymore and ive lost my spirit and passion of cooking. from time to time I still enjoy watching your videos from time to time and they do make me feel nostalgic, both channels. its not a stretch to say that a big part fo my culinary passion and my love for different Meats comes from your channels, as in my opinion you have delivered quality and entertaining content consistently for the last years and I do believe youve earned yourself a seat as a legend of food content creators. im happy you got a cookbook now and I hope it will sell often. I wish you the best for the future!
I do my pulled pork in a Big green Egg and use the sous vide for reheating the next day. It works a treat ! Same with roast chicken for just two of us. I cut the cooked chook in half and store in a vac seal bag for next time, reheating with my sous vide wand.
this year for thanksgiving we bought a large turkey breast roast instead of a full bird. we used the sous vide and cooked it at 145F for 24 hours. it came out perfect. this lack of effort on the turkey allowed us to cook the rest of everything in less than 2 hours. easiest thanksgiving meal ever.
@@noracharles80 i just looked up the best temp for turkey breast and i have a personal rule about roasts, they go for at least 24 hours. i will repeat this same thing from now on.
Because it's a set-it-and-forget-it style of cooking, it can free-up the oven and stove for other things. This is especial useful for holiday cooking. It frees up kitchen space also since you can place it anywhere there's an outlet. It's similar to a slow cooker in that regard. Another big pro...It's great to have when you need PRECISE time and temperature, like for yogurt making and chocolate tempering.
Really appreciate the note on the edge to edge medium rare. A nice hard crust doesn't just have a lot of flavor, it also adds another texture that plays well against the tender meat. Imo plates should be a basket of different textures and tastes that vary a little with each bite.
I used your videos to learn sous vide and now I do it on a regular basis. On this video thanks for the tips on the other things you can use it for. As always, great content. Thank you!
This is the kind of content that I feel like is completing the channels. Keep making the flashy content too, but the recent videos where you've slowed down and explained things step by step are REALLY good, please keep these coming!
Since I watch Guga Foods and SVE, I always liked the way you did things and trying my own sous vide food is something I'm looking for, tho SV is quite new technique for cooking in Chile where I live, I think people and food places stay with the common cooking method because it's cheaper and traditional, but I have always wanted to try your sous vide recipes and master the technique. Maybe in early years, as you said Sous vide was more expensive than today so now I'm re thinking about getting one. As always thanks for your videos, they are very good and informative and I think is really cool to share all what you have learned since the beginning.
I love the channel and have been watching for a few years. I to have been sous vide for 8 or more years. Congratulations on your cook book!! One thing you didn't mention is re-heating leftovers. Or not even leftovers, but make ahead items like spinach dip & mashed potatoes. You did mention it during the burger section, but there is no better way to re-heat most items than sous vide (of course unless you need to heat something that is crispy).
sous vide is mainly used for hotdogs and mortadella or kielbasa , its the only option for hotdogs or mortadella , but for steak the best option I think is cooked over a burning wood on the flame
Great video Guga! You hit another one out of the park! You are my go-to guy for fun and informative sous vide cooking. I need to order that book, just to thank you for all the help you have provided!
not sure if you have done this, butyou could try to cook a steak, then refrigerate it, then heat it up again (put it back in water (in the bag) for a couple minutes then searing it VS searing only VS Control and see the difference. The first method is sometimes used in restaurants in order to be able keep the meat for longer . Would be cool to have your opinion on it )
I like it because I have trouble chewing and swallowing. It may take a lot of extra time but it works for me. My husband does his protein on the grill. He does enjoy pork loin and chuck roast in it.
Total agreement Guga! As for something you didn't mention that I use mine for? Creme Brulee. One of my favorites and sous vide simply makes it easy. Edit: Additional item - Pasteurizing eggs!
Just found another use for my sous vide setup. Taking advantage of the fine temperature control I'm now proofing my bread on top of it. Worked like a charm.
@@neevor9585 Nice! Another one... I just recently used mine to DE crystalize some honey for my wife! She was very adamant that the honey not get too hot so that the enzymes in it would stay "good", so she wanted a temp of just a bit over 100 F. Precise temperature control is excellent!
One unique way I use my SV is to liquefy raw honey that has crystalized. Takes a while, but you can do it at a temp that ensures your honey still has the health benefits of raw honey. Great videos!! I love the experiment videos.
Guga, your show keeps getting better and better and in this episode it's like spending 10 minutes with a Tibetan Shamin on K2 and learning the wonders of the world. You BRILLIANTLY covered all of ther myraid of aspects (positive and negative) to suing sous vide as a TOOL. You positively nailed it, facts as fast as you can understand them. Your even-handedness of this review is such a positive, no hard sell, just decide what you desire and pick the proper tool. EXCELLENT!
@@ChristophPech lol you can literally see previews of the book on the amazon page, and not a single recipe has a link to youtube. Lol what kind of scum lies about a cookbook on the internet just to avoid admitting they're wrong? rofl
Thank you for this. I always enjoy your videos and your enthusiasm is amazing. I did not hear you mentioning sauces...I love to make delicate sauces in my sousvide. Like a silky mousseline sauce that never splits and can be kept never over 80C. ...or dessert sauces. I also infuse some really nice olive oils with fresh herbs in the sousvide . Etc .
To get that little grey band, cant you just sear the meat a little longer at a lower temperature? Although the meat inside is perfectly cooked already, nothing is stopping you from cooking it a little longer if you want a small band of varying doneness on outside.
For me, the biggest bonus is the flexibility. That cooking time is a minimum. If your side dishes take longer than expected or if you get stuck in traffic while picking up the perfect libation to go with your dinner, no worries, it isn't going to overcook. I've heard that the texture changes if you hold something at temperature for way too long, but that's multiple hours over. A medium rare duck breast for 4 hours is perfect and pasteurized, safe to eat. Once I had to make an emergency trip to pick up a stranded family member and the duck sat in the covered water bath for 8 hours. My palate was not sophisticated enough to tell the difference. It was fine.
My wife actually enjoys "holding that thing in her hands and letting it rip" this statement is so underrated... 😆😆 Jokes aside, this is an informative video, I've been using sou vide for 12 years, started because i had to eliminate grease and butter from my diet. (Not completely) I've also been told that "anyone can boil protein/meat) but i think if everyone actually did, there wouldn't be any fried foods, and some fried foods are great in moderation.
I just noticed that you don’t have many knives behind you. You need a couple thousand more. Thanks so much for all of this good news about sous vide. I just bought mine today and I’m having a blast just studying. But you make it real. Thanks Guga!
Totally agree with your thoughts on sous vide. Also it frees up time to focus on other things like amazing side dishes, drinks, and cleanup. Can't wait for your book!
I honestly love Sous Vide because of the time it takes. I don't count the cook time itself as part of it, because you always plan to cook dinner ahead of time with something like sous vide anyway (at least I do), but I do count the time to prep and sear the meat before and/or after. I normally put my steaks in at least 2 hours ahead of when I want to eat, typically 3-4 because it's considered actually safe after that amount of time for a lot of proteins, and if you plan far enough in advance you might as well reap that benefit right? I feel like it makes the steak a little more tender as well lol. So delicious, and searing is so easy with a proper flamethrower :D
sous vide cook time is like dishwasher run time. it doesn't count because it's not actively used time. to crib the ol' Ronco catchphrase, you set it and forget it, and do other things while it goes.
Dear Guga, you asked for additional Sous vide usage, well I prepare Pepperoni, Pastrami and Salami recipes in Sous Vide with Beef meat 80/20 within 2 hours at 70 degrees Celsius (158 Fahrenheit). But make sure to add Worcestershire sauce to the marinade to get an exquisite taste. Keep the good work, you are truly changing the world by bringing delight to the human race.
Honestly the biggest thing I've liked about cooking sous vide since I started is the convenience. Even though I work from home, that doesn't mean I can easily cook a full dinner before my wife gets home. With sous vide, that's one less thing I need to worry about fixing. I can start my steaks on my lunch break and have them ready by dinner and the side dishes usually only take a few minutes to prepare or I can use a rice cooker for rice or whatever to keep it easy and convenient and still have a good finished product. Also, a HUGE thing that the sous vide machine is useful for is creating oil infusions. If you want garlic infused olive oil, you just put garlic in a bag of oil and let it infuse for an hour or two.
I've haven't used it yet. My son, who works for a ultra-high-end resort bought me one for Christmas because they use them in their restaurant. I'm no slouch in the kitchen, but I've never used sous vide. Thanks for all your advice and tips. I'm excited to try a few filets, maybe some chicken next, and a tri-tip next week. Cheers!
The timing of this video is perfect! I’ve been wanting to try sous vide for years, but never took the “plunge” (pun absolutely intended). I have it on good authority that Santa may have a SV cooker in his sack for me this year, so I’m so pumped you came out with this video. For my sake, and for my family that hasn’t a clue what the heck this thing is about lol. Thanks as always Guga! You rock!
Something Guga didn't stress but is a big factor for a lot of people is that when you are cooking something sous vide you have extra flexibility regarding when you want to serve your meal. If you end up wanting to eat an hour later than you planned it doesn't hurt to leave things "in the bath" for an extra hour or more. Eat when you feel like it. The food won't get over done. Good luck!
(จากประเทศไทย) ผมได้ติดตามดู Video Clips ย้อนหลังของคุณมามากมาย ตอนนี้มี sous vide set แล้ว ได้ทดลองใช้งานแล้ว สนุกมาก เมื่อทราบว่าคุณเขียนหนังสือ ดีใจมาก และได้สั่งหนังสือเรียบร้อยแล้ว ที่เหลือก็ตั้งตารอเดือนเมษายนปีหน้า ผมชอบเมนู side dishs มาก และหวังว่าจะมีอยู่ในหนังสือเล่มนี้ด้วยครับ.. ขอบคุณที่ทำให้การทำอาหารดูง่ายและอร่อยครับ
Zero difference. Wattage determines time to heat. But, if you start with hottest tap water, absolutely no difference. Just use a reliable thermometer with ANY device to occasionally test for accuracy.
I just got a neo- SousVide machine that does not need the bags, but I'm still learning. I think removing the plastic is why I have decided to try. Would love this channel to get one and let me know if its just as good and therefore better, or at least give me some tips on recipies to get the best out of it. Good work as always.
I used to use ZipLoc for the quicker cooks (like chicken or steak), I heard it doesn't hold up for long cooking like corned beef etc. However, in the past few months I've been trying the Stasher bag and to my surprise- it works!! I thought it wouldn't because I can't get every bit of air out of there, but it does. I'm also happier since it cuts down on the plastic to discard, and also cuts down the expense of buying more bags.
@@KarenCurr I tried Stasher before and I don't think I like it because the opening is relatively small, sometimes I have a problem taking out the cooked food from the bag, especially fish that ends up falling apart. After some time, the crack line can be seen on the edge of the opening.
@@handlewithcare777 Ahh, Thank you and I will keep an eye out for that. I've used mine maybe 3 times now, and it's mostly for chicken and steak and are cut in smaller pieces to fit. And yes, the opening is small. They probably wanted to make sure that it wouldn't separate at the open/close ends like how the ZipLocs do after frequent reuse (not necessarily sous vide related).
I got into sous vide because of you. I now regularly use my sous vide machine. Perfect every time even purchased a vacuum sealer and torch. Set it and forget it, even desserts like fan and crème brûlée. If I could I would probably do a Puerto Rican pork shoulder but that's just as easy in the oven low and slow 12 hours.
I’ve been using sous vide for about 5 years now and it is my favorite method I hate sitting there and baby sitting food. Although cooking does have its advantages basically the only advantage is time you can always speed up the time of sous vide by reheating proteins which usually reheat in 30 minutes and the protein will always come out great. I usually bring my circulator to work and a blow torch so I can cook my food so I love the convenience of sous vide
Guga your videos got me into getting a Sous Vide. Wonderful cooking so far. Nicely poached eggs. Prefect steaks and pork. I even thawed brined and cooked a turkey. Meat was so favored. Friends and Family loved it. Look forward for your book. 👨🏻🍳
I have a homebrew sous vide made from a large crock pot and a digital thermostat. It works quite well, but I have such great results making steaks just on my Charbroil Infrared Grill that I only use it a couple times a year for roasts. Getting the right piece of meat is key for the roasts though, so results certainly vary.
I was making stuffed burgers and everyone wanted something different. So I made all the individual burgers, labeled the vacuum packs and put my sous vide in a five gallon bucket. It worked!! Gave them a trip to the grill for a sear and everyone was super happy.
Question: if time is a con for sous-vide, charging up the charcoal grill and make it ready for the steaks doesn't take a lot of time? Plus: doing sous-vide its more convenient to use indoors, whereas for a grill, you need the proper environment and tools, which not many possess. Plus: charcoal + wood every time you grill is more expensive than a plastic bag set.
Get My Cookbook: sites.prh.com/gugabreakingthebarbecuerules thank you for your support and I know you will love this book.
Guga, you finally did it well done! Congrats
Yes thank you I got my pre order set up!
Make dry age steak coconut
pre ordered one for me and another for a friend , now like dry aging....gotta wait lol
I purchased a Sous Vide because of Guga and I love it! Thanks Guga!
One con I feel you missed is the temperature of the steak when it’s ready to eat. It cools so quickly. I’ve had to make sure to warm the plates I serve the meat on. I also have to tell people to shut up and eat before the steak gets cold lol
Same but I still like it!
get yourself one of those blowtorches :D
100%, I've even done a method where i take the steaks out of the water and dropped the serving plates into the water while searing, then dry plates and serve the steak. Pain in the butt but I don't like cold steak so there's not a lot of options
interesting, I've never had this issue, almost always I cook them sous vide then sear on my charcoal grill.
however once seared I DO tent with foil on top of my cutting board for about 10 minutes, and it's always still steaming hot when I cut it open to eat.
I also don't use plates, I'm a caveman.....lmao I slice it up and eat directly off the cutting board , adding more salt/rubbing each bite in the juices 🤤
@deminybs That's why you didn't have the issue with the meat lol no plates!
Slice up some perfect warm steak and serve it onto a room temp plate, about 60 seconds later the steak is pretty much cold. Warming the plates in the oven helps a ton, steak stays warm for a good 10 mins or so. That's easier than putting in the water bath because you don't have to dry the plates...that was a silly idea I had putting in the sous vide bath
We find it so convenient for big groups. For example, we took a youth group kayaking and had tri tip right after. We set up the sous vide in a Yeti cooler before we left. We got it up to temp for about an hour, removed most of the water and threw in a towel to keep it from sloshing, closed the cooler, put it in the back of the car, drove to the activity and let it sit there for over an hour while we were out kayaking. We returned to the cars, busted out the blow torch and a cutting board and had amazing tri tip right there in the parking lot! Incredible! So easy and so delicious. I've done 10 tri tips at once in my cooler!
My favorite thing about sous vide is that is started your journey as a educational TH-cam chef. And that has not only provided me with entertainment and cooking education, but it inspired me to develop my love of culinary arts! I’ve been watching since the good old days of you cooking for your coworkers in the break room! Thanks Guga!
What I use my Sous Vide the most for is a large dinner party (Thanksgiving, Easter, etc), my sides are done the day before and I just use the circulator to warm them up and allow more focus on the main items. Second most useful is for Soups / Chili. You can Sous Vide 3x 1 quart bags for a Packer party and it'll fill a small Crock Pot and another bag in the bath keeping warm for replenishment - whatever is left over goes nicely in the Freezer for next time. (I usually do my soups and chili in 8 quart batches)
For me the biggest benefit is the stress free cooking. You can be sure your meat is at the perfect temp, and it doesn't matter if the side dish takes 10 minutes longer. That can be kept warm while you concentrate on the searing, and everything is ready at the same time. Helped me a lot on family dinners!
Perfect for someone who gets overwhelmed easily 😊
I bought my sous vide wand about a year ago after watching your amazing experiments. Now everyone in my family asks me to cook the steaks - guess that's a con?? My new favorite thing to make in it is L. Reuteri cultured dairy (similar to yogurt). It has to be cultured for 36 hrs at 100' and the sous vide makes it perfect every time, just set it & forget it. Thanks again for your channel!
I've used mine to make yogurt as well. I bring the milk (in mason jars) to 185 for about an hour, then gently cool it down to 100 or so to add the yogurt culture. Then back up to 115 for 6-12 hours to let it finish. Much better than the hovering over a double boiler hoping that I don't overheat the milk and then moving it into the oven with just the light on to let it finish,
Oh yes! The next best application is controlling fermentation! 😊😊😊😊😊
First of all.... I got into SV because of you Guga. Thank you!
I bought my SV-Machine 3 years ago and i do not want to miss it anymore.
It is great, convienient, tastes amazing and still fun. I ve been working as a chef in restaurants from age 16 to 34 (then quit).
I love how you break the rules and explore new things.
Thank you for being crazy Guga!
@@mrmistermelom He didn't make any mistakes. 'Being' wouldn't work where he put 'been'.
@@mrmistermelom Gheesh
@@mrmistermelom imagine being this much of a weirdo to look totally past a wholesome comment (by someone probably not even having English as a native language judging by his name) and bash him to make yourself feel better. Sad man, do better.
@@mrmistermelomBro, I'm*
If you're going to correct someone's spelling, you should hold yourself to the same standard. Otherwise, you're just a hypocrite...
@@mrmistermelom why be pedantic though?
I taught my 9 year old to cook with sous vide - and he made - by himself (I helped him a tiny bit with the oven part) - a pork roast for his moms birthday, whom was basically in shock over how well he did it! It's so damn easy and I taught him to just ask our google about how long and how hot the water needs to be. The roast was perfect! Never seen him prouder! 😀
@ion ruby Well English is my 3rd language so sure be a grammar ****. Så kan jeg jo bare tale dansk til dig i stedet.
This is awesome!
This made me smile
anyone know the song in the intro?
So cute ❤
I bought a sous vide and propane torch to cook steaks in my small apartment. All thanks to your inspiration Guga! I fell in love and still use it to avoid all the smoke in my house.
I got into sous vide with the original Joule, which is still in service in my kitchen. Probably about 95% of the time, it is done with the expectation of "finishing" the protein either on the grill or in the pan. We love to make a huge batch of sous vide chicken breasts on Sunday to last the week in various other preparations.
I have been grilling/smoking/cooking in general for many years, and like you said, sous vide is a tool. 100% like you said, knowing when to use it is key. My favorite thing to do is buy whatever cuts of meat (steaks, chicken, chops etc) and immediately vacuum bag them into meal portions when I get home from the store. Chuck them in the freezer, and you have ready-to-go sous vide whenever you need it. No need to thaw at all, plus, they suffer far, far less from freezer burn.
Ok. But can’t you just put the meat in a plastic bag and drop it in boiling water ?
@@mistermysteryman107 Only if you want your meat waaaay overcooked! There's a vast difference between boiling temp (212°F or 100°C) and the temp you want for medium rare (for beef, like 125°F/52°C).
You could try to maintain a constant (lower) temp by using a thermometer, and you absolutely can use a ziploc or some such to do sous vide. The machine just takes all the guess work out of it.
Guga is a man of the people. You've stepped my cooking game up to the point where my wife and kids actually think I have talent! Can't wait to preorder that cookbook. Congrats and happy holidays!
You made totally right!
New to sous vide. I wrote to Anova when they asked me for my rating on their website, email responses, that you are the reason I bought their sous vide and vacuum sealer and that your TH-cam videos shows your experiments and outcomes. No one that I have seen on TH-cam is so thorough and entertaining with your crew of tasters. Lucky them. lucky us. Thx
I'm really enjoying the deep dive videos you've been doing lately. The "How To" videos and explaining things just like this. Gives some great insight into cooking methods.
I chill my steaks before I sear them over a charcoal chimney, gives perfect edge to edge pink with a nice crust every time.
I use sous vide water circulateds for my hard cheeses: warming the milk up, culture addition temps, raising and lower temp for acidity control, and keeping the drained curds warm during the mellowing stage, when added salt is absorbed (if not directly brining in a salt bath). They are amazingly great for keeping temps at a constant for hours on end: it was your channel which showed me this facet, and are much more reliable and hands-free than a double boiler, which you need to babysit. Thank you for your good work, and enjoy a smash burger (watched and those were so decadent and juicy).
I was going to say the same thing. I originally got a sous vide set up to heat and set curds for cheese making. Only later did I realize you could cook with it.
if sous vide is "cheating", so is a slow cooker, a pressure cooker, an instant pot, or even just a long braise that you can ignore for a good 4+ hours
I feel like the “cheating” take only comes from people on that top part of the dunning-Kruger curve where they know just enough to feel like they know everything. Imo if you’re not cutting corners (as in cutting into quality for efficiency or convenience), it’s just a matter of using tools and resources available to you to optimise for efficiency and quality.
@@d.b.cooper1869 LMFAO i feel this. when you just start learning stuff sometimes you're just eager to apply that newfound knowledge and become over idealist and insists to do it "the right way". not until you know more that it's ok to cut corner (in certain place) without cutting on quality.
100% agree about convenience! I really enjoy the fact i can throw 4-5 steaks in the sous vide and let them go while I'm at work and then sear them off when it's time for dinner. Our family's food is ready when we are!
I would have never even know about this if I hadn't been watching this channel for as long as I had.
Thank you Guga and team for all that you have taught myself and everyone who watches and congratulations on your amazing announcement!
‘It’s too good not to have’ this statement sums it up perfectly. Since watching your channel all my family and friends think I’m a steak connoisseur. But I’m far from it, I’ve just watched your videos, taken your advice, followed the steps, and now cooking is an actual hobby of mine!! Thanks Guga and team, you guys are awesome!! Keep them coming 🤘🏼
I bought a sous vide machine about three months ago now and it's become a daily use. I work from home so I marinate my meats overnight and at lunch break the next day, I start cooking the meat and all I have to do is brown it in a pan when I'm done with work. I started with steaks but now I do pork and chicken too. I even soft boil eggs and potatoes while the meat is going, I've gotten very creative with it in just a couple of months. I've even made a chart for what temps each type of cut (and type of meat) should be cooked at.
Ohh, would love to see that chart!
Congratulations on the book Guga! I love sous vide mostly for pork and chicken but how sous vide changed my life is in making food for my dogs. I can pre weigh chicken, beef hearts, liver, sardines, some carrots, pumpkin puree, some green veggies and a touch of coconut oil and pasteurize it. It is close to raw feeding but lasts longer, not over cooked and the dogs don't really care if it is seared. They love it, they have beautiful coats, no skin issues and makes it easy to feed them knowing they are getting exactly what they need and love what they are eating. So my pups and I both love sous vide....
Definitely not cheating. That’s like saying using a microwave is cheating,or a rice cooker is cheating. It’s just a different method, and like every method, it has its place.
Microwave is definitely a sin and cheating when it comes to cooking beef
Ngl true, rice cooker especially. I bought my first one last year and it’s been amazing. The rice always has a perfect texture and is never dry. It helps especially with meal prep and the rice is always just so good. I really love my rice cooker as it gives me a perfect product every time.
Guga, I bought an Anova sous vide cooker because you said buy one. You were totally right. Thank you. And one of my favorite cooks is converting chuck roasts into a beautiful and delicious ribeye.
@@GodlyDra I cook frozen thin cut steak in the microwave underneath frozen rice with a lid. Come at me bro.
@@ryanschwan2507
No.
I may find it sinful but if you can eat the stuff that comes out of it without falling unconscious from negative stimulus overload then more power to you.
I use Sous Vide mostly for fish and chicken. Just an hour ago I just finished 450 grams of chicken thighs for my cats.
I can tell you that they love chicken thigh (or chest) Sous Vide.
I have also used it for potatoes (and other vegtables) and eggs.
What do you love more, sou vide or your cats?
My cat eats only human food as he is allergic to every cat food I have tried with him.. He loves chicken breasts the most but he also likes pork chops and he will eat ribeye steak if there is nothing else and he is really hungry. He likes it warm fresh from the air-fryer... Sous Vide was a disaster for me...
Sous Vide is not cheating IMO. You are utilizing a cooking method that was developed for consistency and long term cooking. Yes, you get an exact temperature and you can break it down into something you can recreate, but that is the beauty of Sous Vide. Not just that, but cooking is about more than heating something up or cooling something down, it is also about the combination of ingredients and techniques to create the food you love. When I cook a lot of steaks Sous Vide, I grab a large roasting pot (which was passed down through my family to me all the way from my great grandmother) and put olive oil in and get a nice crust. The inside is completely pasturized just like my father likes it, it is tender as all get out, it has a nice crust, and it is a perfect medium rare.
Also, the Sous Vide allows for the meats to cook while I work on other things such as sides, sauces, etc. It's nice to be able to multitask easier. I like to make chimichurri sometimes or other wine sauces. If I just want something easy then a compound butter is a go to.
Hey GUGA!!! I wanna thank you for showing the world your skills and teaching us new things with every video! I’ve learned a lot from and thank you!!! And a special thanks to everyone else who contributes to your cast
Just pre-ordered the cookbook! I NEED it for the wonderful side dishes I’ve been seeing all these years😂 you’ve grown so much Guga! Congrats.
+It's probably the best way for Geeks/Engineers to safely learn to cook, and experiment from a solid base (w/o ruining so many steaks).
After well over 2,000 steaks, I save this for rougher cuts of meat. Chuck Roasts, and Sirloins.
There are a lot of vegetables and other sides that just come out easier and better with sous vide, and if done in advance, you can just throw the bag back in with your meat/main dish so it's warm when your meal is all ready.
Also, anything that takes a long time and baby sitting (pulled pork, ribs, etc.) is so much easier and comes out so good.
9:54 THIS. I did my first chuck roast for 24hours and OMG it was absolutely amazing. The texture of the meat completely changed.
Neat!! I've been wanting to try this. How did you sear/put a crust on it?
@@KarenCurr pan with ghee and a little white truffle oil. Pan is and always will be the best searing option
@@mrtimjitsu I agree!! At least with my experience with steak and chicken! I am looking sooo forward to trying the chuck roast now! 😃
I've learned cooking sous vide from you, Guga. So thankful for having found your channel.
I'm pretty good at frying a steak in a pan. Beeing german, I dared to fry steak in "the land of milk and Harley". And everyone congratulated me. So I still use a grill or a pan. Sous vide can be amazing for seasoning. And it's perfect when you have i.e. a steak that is cut un-evenly. That can save you quite some money, when you can stll make this a great steak.
Thin cuts? Make beef Stroganoff. Make Goulash. Don't try to make it a good steak. You will loose as soon as you start.
Sous vide could help that. But I'd never even give that a try.
Wishing you happy holidays from the far noth of Germany!
Guga you are the reason i bought my Sous Vide Machine... watching your videos (the early ones), and now... its my most valuable tool in my kitchen
I use mine at least once every 2 weeks for pulled pork shoulder or other cheap cuts. It never gets old and it's so easy to do.
Perfect for dates or when my parents come for a visit or when I just want to treat myself.
We make different types of meals in advance and freeze them. When it's time to eat I use the sous vide method for even heating to warm it back up. Much better than a microwave where you're bound to hit a hot spot and burn your mouth.
I have watched this man go from unknown to almost god-tier of TH-cam cook channel. He's finally got a cookbook. I'm probably going to have to get it. I'm happy for my long-time TH-cam friendly content creator Guga. Always glad to see people glow up.
Though we really do miss "deeeeeeeeeelicious!"
Success came at a cost 😞
I like the medium rare burger idea… it’s worth it for that alone
I’ve watched your channels for so many years and my fiancé bought me a sous vide machine for my birthday this year and legit it is the best way to make steak!! I’ve had made sous vide steaks for friends and they’ve all said they’ve never had better steaks! In order for me to keep it medium rare though since I don’t have a flame thrower and I sear it on my cast iron, I cook it sous vide at a lower temp and while I sear and then let it rest a few minutes it comes up to medium rare, it’s amazing! 😊 thank you for making me a better steak maker!!
Just found this other channel of his. Omg
could you Unpack your method?
what temperature and time do you do
I think this is a great overview video. I also love how there is no real filler. Other than an add break you just go over each pro and con.
I have been doing sous vide for less than a year and I absolutely love it. It is not cheating, it is using a different cooking method that delivers perfection every time. I made the best pork chops with this method. One thing, getting your sear right is a challenge at the beginning, but you will catch on quick.
This is such good information! You got me into sous vid a few years back and I have to say it has changed how I cook.
I’m big into fitness and have a very demanding job. So I usually cook all my protein at the beginning of the week and sear when I’m ready to eat.
Do you leave the meats in sous vide water for days until seared? Does it tastes the same VS sous vide for a few hours?
Guga, your channel is what got me started with sous vide, thank you! I also agree 100% with it being just another tool and great one for certain things. That's the way all tools are, not everything can be done with a hammer. 🙂 I ordered your book and look forward to it in April!
Sous vide for pork and chicken is unmatched when it comes to tenderness and juiciness. I do like to put some steaks in there as well once in a while, but pork chops and chicken breast or thighs are at a whole different level when vacuum sealed with herbs and spices. I got my machine because of you, Guga. Can't thank you enough for your channels, honest reviews, ideas, and friendliness of the channel itself. It's good to see you successful with your new products!
This is a helpful comment! Still working on cooking chicken well.
Your the reason I cook and enjoy sous vide! I have been following you here for a couple of years now and will continue! I agree with everything you said about sous vide! God bless!
This is one of the best, most informative videos you've done Guga.
Got the cook book for myself, son and two doing in laws. I have been following you and getting guidance from you since the beginning of your show. Thank you.
Well said Guga. I love sous vide and your channel is what got me hooked on it. Is it perfect for everything? No. But it is super convenient, especially if you plan ahead like I do? Yes. Some of my favorite things to use it for are roasts, steaks, ribs, BBQ, chicken, pork and fish. We mostly use it for roasts. When we plan to eat Sunday afternoon, we put the roast in on Saturday afternoon and when Sunday comes around we have a perfectly cooked roast that is super tender and flavorful and we use the juices to make an amazing gravy to pair with it. It’s just set it and forget it. Doesn’t get any easier. For things like ribs I love it because with any type of BBQ you need to babysit it and when you work a full time job like I do it’s hard to make the time to do ribs but what I’ll do is smoke them for a few hours and then sous vide them for about 18 hours or so then blast them with my flame thrower and glaze them with bbq sauce and they come out perfect every time. It’s a phenomenal cooking method that I’m glad I can use.
I use my anova, in conjunction with a double boiler, for candle making. You have to hit and maintain a precise temp range for the wax before you can add in the fragrance oil, and then drop it down to another temp range for pouring.
Much like cooking a steak the whole process is a bunch of waiting followed by about 10 minutes of excitement.
GUGA! I'm so happy for you and your cookbook, I'll be buying some for family!
As a gift to you for all your videos, here's a secret "pro" for owning a sous vide circulator that I haven't shared... Gardening.
Sprouting seeds in mason jars in a circulated water bath gives a consistency just like it does for doneness on a steak.
The last batch I did of hundreds of seeds...Every seed sprouted.
The tool they use for gardening is now hundreds of percentiles higher in cost while lower by the same in capacity.
Buy some broccoli seeds or lettuce seeds and give a shot Guga, make a video.
The microgreens market will crash 😅
Excellent idea, truly. What temperature are you using?
Also interested in the temperature
Me too! Great idea.
@@polerin Just look up the optimal temp for each seed. They are all different.
This is brilliant!
Seems like great info to consider here for when I try out sous vide cooking for the first time. I actually got a cheap Sous Vide stick to use for brewing beer; it's much easier to do a mash when you can just tell the machine to hold.the perfect temperature for you.
Yes. Chuck steaks from a chuck roast come out perfect every time when using sous vide. Inexpensive and yet tasty steaks. The rest of the roast I save and then use it in a crockpot for BBQ beef sandwiches. I always have a chuck roast in my fridge; highly suggest. Thanks Guga for your sous vide videos and for initially suggesting the searzall. We don't all have flamethrowers you know and it sears well enough 😏
The greatest thing I use Sous Vide for is reheating or planned reheating. If I'm doing a big BBQ catering job I'm cooking the brisket a day or two in advance and then vacuum sealing it when it's done. Sous Vide it when I need it and you can't tell it wasn't smoked that day.
You converted me to sous-vide 5 years ago.
I had my share of failures, I understood how to tame this tool and use it to my liking.
Clearly, it helps, and it's convenient.
My GF loves my 63°C sous-vide eggs (when I don't mix up my temps with the 53°C of the steaks, happenned twice while being tired).
And I could push her to red meat.
I just hope we will be abble to limit the plastic waste generated. That's the biggest con IMO.
I tried the silicon bag from anova, did'nt clean that well
I saw new bags with an independent vacuum system on the anova online store, I'll see if I test it out, depends on how expensive it is to get it into France.
Your channel made me get a sous vide and I thank you for that. I love using my sous vide for making deli meats. You get a nice cheap cut like an eye round it makes the best roast beef.
I'm surprised you didn't mention veggies. A lot of people only think of sous vide for protein, but mashed potatoes, "roast" carrots, and squash are amazing and easy to do in sous vide.
Does it look like he eats veggies?
@@74_pelicans Hey gugas side dishes are the bomb!
Guga - just wanted to say "Thank you!" I've been a long time fan of yours and just up in West Palm Beach, I finally bought the Anova Sous Vide cooker and we made ribeye steaks last night. I have to say that it was the best steak we've ever cooked at home! I am absolutely sold on this method and can't believe I waited so long to try it. Now I can relate when you cut the bag open and say "I wish you could smell this" it's intoxicating!
Hey Guga, ive been watching your channels since about 5 to 6 years. your Videos came to me when I was still a teenager in school.. I grew up watching Cooking videos, dozens a day and even ended up cooking professionally in a pretty nice Kitchen.. being with you for so long and also being a big Meat and Steak fan ive always enjoyed your Videos and I am so happy to see that you finally have your own cookbook! sadly Im not watching as much videos anymore as I work a lot in a different enviroment as I quit cooking professionally due to the industry just being very hostile and getting worse by the year.. just like rising prices we cant afford good Meat anymore and ive lost my spirit and passion of cooking. from time to time I still enjoy watching your videos from time to time and they do make me feel nostalgic, both channels. its not a stretch to say that a big part fo my culinary passion and my love for different Meats comes from your channels, as in my opinion you have delivered quality and entertaining content consistently for the last years and I do believe youve earned yourself a seat as a legend of food content creators. im happy you got a cookbook now and I hope it will sell often. I wish you the best for the future!
I do my pulled pork in a Big green Egg and use the sous vide for reheating the next day. It works a treat ! Same with roast chicken for just two of us. I cut the cooked chook in half and store in a vac seal bag for next time, reheating with my sous vide wand.
this year for thanksgiving we bought a large turkey breast roast instead of a full bird. we used the sous vide and cooked it at 145F for 24 hours. it came out perfect. this lack of effort on the turkey allowed us to cook the rest of everything in less than 2 hours. easiest thanksgiving meal ever.
Where did you get your recipe and instructions for your turkey breast? Sounds wonderful! Thank you.
@@noracharles80 i just looked up the best temp for turkey breast and i have a personal rule about roasts, they go for at least 24 hours. i will repeat this same thing from now on.
@@johnmiller3267 Thank you so much. Yummy!
Because it's a set-it-and-forget-it style of cooking, it can free-up the oven and stove for other things. This is especial useful for holiday cooking. It frees up kitchen space also since you can place it anywhere there's an outlet. It's similar to a slow cooker in that regard.
Another big pro...It's great to have when you need PRECISE time and temperature, like for yogurt making and chocolate tempering.
Really appreciate the note on the edge to edge medium rare. A nice hard crust doesn't just have a lot of flavor, it also adds another texture that plays well against the tender meat. Imo plates should be a basket of different textures and tastes that vary a little with each bite.
I used your videos to learn sous vide and now I do it on a regular basis. On this video thanks for the tips on the other things you can use it for. As always, great content. Thank you!
This is the kind of content that I feel like is completing the channels. Keep making the flashy content too, but the recent videos where you've slowed down and explained things step by step are REALLY good, please keep these coming!
Since I watch Guga Foods and SVE, I always liked the way you did things and trying my own sous vide food is something I'm looking for, tho SV is quite new technique for cooking in Chile where I live, I think people and food places stay with the common cooking method because it's cheaper and traditional, but I have always wanted to try your sous vide recipes and master the technique. Maybe in early years, as you said Sous vide was more expensive than today so now I'm re thinking about getting one.
As always thanks for your videos, they are very good and informative and I think is really cool to share all what you have learned since the beginning.
I love the channel and have been watching for a few years. I to have been sous vide for 8 or more years. Congratulations on your cook book!!
One thing you didn't mention is re-heating leftovers. Or not even leftovers, but make ahead items like spinach dip & mashed potatoes. You did mention it during the burger section, but there is no better way to re-heat most items than sous vide (of course unless you need to heat something that is crispy).
Heating frozen homemade spaghetti sauce. Takes about as long as the pasta takes to cook. Less dishes/pans to wash.
sous vide is mainly used for hotdogs and mortadella or kielbasa , its the only option for hotdogs or mortadella , but for steak the best option I think is cooked over a burning wood on the flame
overall sous vide is not a good option , anytime your food is in contact with plastic , its not a healthy option , I never sous vide my food
@@sinabagherisarvestani8924 it's food grade plastic, so it's ok
@@sinabagherisarvestani8924 use silicone like me…
Great video Guga! You hit another one out of the park! You are my go-to guy for fun and informative sous vide cooking. I need to order that book, just to thank you for all the help you have provided!
not sure if you have done this, butyou could try to cook a steak, then refrigerate it, then heat it up again (put it back in water (in the bag) for a couple minutes then searing it VS searing only VS Control and see the difference. The first method is sometimes used in restaurants in order to be able keep the meat for longer . Would be cool to have your opinion on it )
He already did that in the very first years.
I like it because I have trouble chewing and swallowing. It may take a lot of extra time but it works for me. My husband does his protein on the grill. He does enjoy pork loin and chuck roast in it.
Total agreement Guga! As for something you didn't mention that I use mine for? Creme Brulee. One of my favorites and sous vide simply makes it easy.
Edit: Additional item - Pasteurizing eggs!
sounds illegal, but I want to try it lol.
Just found another use for my sous vide setup. Taking advantage of the fine temperature control I'm now proofing my bread on top of it. Worked like a charm.
@@neevor9585 Nice! Another one... I just recently used mine to DE crystalize some honey for my wife! She was very adamant that the honey not get too hot so that the enzymes in it would stay "good", so she wanted a temp of just a bit over 100 F. Precise temperature control is excellent!
One unique way I use my SV is to liquefy raw honey that has crystalized. Takes a while, but you can do it at a temp that ensures your honey still has the health benefits of raw honey. Great videos!! I love the experiment videos.
Brilliant! I've got some raw honey that needs to be decrystalized
Guga's Cookbook is now the only item I have bought from any youtuber, I'm so excited!
For some reason i feel like this was the one video i needed
Guga, your show keeps getting better and better and in this episode it's like spending 10 minutes with a Tibetan Shamin on K2 and learning the wonders of the world. You BRILLIANTLY covered all of ther myraid of aspects (positive and negative) to suing sous vide as a TOOL. You positively nailed it, facts as fast as you can understand them. Your even-handedness of this review is such a positive, no hard sell, just decide what you desire and pick the proper tool. EXCELLENT!
Your cookbook should be offered as a digital version that has links to your TH-cam videos where you describe each recipe.
or he could put a QR code on each page that takes you to the video!
The book is already digital, what are you even talking about?
@@ChristophPech aw, good job. Now read the WHOLE sentence, little johnny
@@imnotdavidxnsx It also has printed out youtube links, David.
@@ChristophPech lol you can literally see previews of the book on the amazon page, and not a single recipe has a link to youtube. Lol what kind of scum lies about a cookbook on the internet just to avoid admitting they're wrong? rofl
Thank you for this. I always enjoy your videos and your enthusiasm is amazing. I did not hear you mentioning sauces...I love to make delicate sauces in my sousvide. Like a silky mousseline sauce that never splits and can be kept never over 80C. ...or dessert sauces. I also infuse some really nice olive oils with fresh herbs in the sousvide . Etc .
To get that little grey band, cant you just sear the meat a little longer at a lower temperature? Although the meat inside is perfectly cooked already, nothing is stopping you from cooking it a little longer if you want a small band of varying doneness on outside.
You sure can.
It is because of you that I started using sous vide some four years ago. Absolutely love it. Muito obrigado, meu amigo!
For me, the biggest bonus is the flexibility. That cooking time is a minimum. If your side dishes take longer than expected or if you get stuck in traffic while picking up the perfect libation to go with your dinner, no worries, it isn't going to overcook. I've heard that the texture changes if you hold something at temperature for way too long, but that's multiple hours over. A medium rare duck breast for 4 hours is perfect and pasteurized, safe to eat. Once I had to make an emergency trip to pick up a stranded family member and the duck sat in the covered water bath for 8 hours. My palate was not sophisticated enough to tell the difference. It was fine.
The defrost mention is something that really caught my attention. Never thought about using it for that. Very big pro for sous vide.
My wife actually enjoys "holding that thing in her hands and letting it rip" this statement is so underrated... 😆😆
Jokes aside, this is an informative video, I've been using sou vide for 12 years, started because i had to eliminate grease and butter from my diet. (Not completely)
I've also been told that "anyone can boil protein/meat) but i think if everyone actually did, there wouldn't be any fried foods, and some fried foods are great in moderation.
I just noticed that you don’t have many knives behind you. You need a couple thousand more.
Thanks so much for all of this good news about sous vide. I just bought mine today and I’m having a blast just studying. But you make it real. Thanks Guga!
Hi Guga, a big fan from South Africa. Will your cookbook and ready made seasoning be available over here in SA?
Totally agree with your thoughts on sous vide. Also it frees up time to focus on other things like amazing side dishes, drinks, and cleanup. Can't wait for your book!
I honestly love Sous Vide because of the time it takes. I don't count the cook time itself as part of it, because you always plan to cook dinner ahead of time with something like sous vide anyway (at least I do), but I do count the time to prep and sear the meat before and/or after. I normally put my steaks in at least 2 hours ahead of when I want to eat, typically 3-4 because it's considered actually safe after that amount of time for a lot of proteins, and if you plan far enough in advance you might as well reap that benefit right? I feel like it makes the steak a little more tender as well lol. So delicious, and searing is so easy with a proper flamethrower :D
sous vide cook time is like dishwasher run time. it doesn't count because it's not actively used time. to crib the ol' Ronco catchphrase, you set it and forget it, and do other things while it goes.
Dear Guga, you asked for additional Sous vide usage, well I prepare Pepperoni, Pastrami and Salami recipes in Sous Vide with Beef meat 80/20 within 2 hours at 70 degrees Celsius (158 Fahrenheit). But make sure to add Worcestershire sauce to the marinade to get an exquisite taste.
Keep the good work, you are truly changing the world by bringing delight to the human race.
Can you share those recipes?
I got those recipes and much more from' Compiled sausage recipes' book. It is free to download.
Honestly the biggest thing I've liked about cooking sous vide since I started is the convenience. Even though I work from home, that doesn't mean I can easily cook a full dinner before my wife gets home.
With sous vide, that's one less thing I need to worry about fixing. I can start my steaks on my lunch break and have them ready by dinner and the side dishes usually only take a few minutes to prepare or I can use a rice cooker for rice or whatever to keep it easy and convenient and still have a good finished product.
Also, a HUGE thing that the sous vide machine is useful for is creating oil infusions. If you want garlic infused olive oil, you just put garlic in a bag of oil and let it infuse for an hour or two.
I've haven't used it yet. My son, who works for a ultra-high-end resort bought me one for Christmas because they use them in their restaurant. I'm no slouch in the kitchen, but I've never used sous vide. Thanks for all your advice and tips. I'm excited to try a few filets, maybe some chicken next, and a tri-tip next week. Cheers!
The timing of this video is perfect! I’ve been wanting to try sous vide for years, but never took the “plunge” (pun absolutely intended). I have it on good authority that Santa may have a SV cooker in his sack for me this year, so I’m so pumped you came out with this video. For my sake, and for my family that hasn’t a clue what the heck this thing is about lol. Thanks as always Guga! You rock!
Something Guga didn't stress but is a big factor for a lot of people is that when you are cooking something sous vide you have extra flexibility regarding when you want to serve your meal. If you end up wanting to eat an hour later than you planned it doesn't hurt to leave things "in the bath" for an extra hour or more. Eat when you feel like it. The food won't get over done.
Good luck!
@@mirozen_ thanks that is perfect to know for our family.
(จากประเทศไทย) ผมได้ติดตามดู Video Clips ย้อนหลังของคุณมามากมาย ตอนนี้มี sous vide set แล้ว ได้ทดลองใช้งานแล้ว สนุกมาก เมื่อทราบว่าคุณเขียนหนังสือ ดีใจมาก และได้สั่งหนังสือเรียบร้อยแล้ว ที่เหลือก็ตั้งตารอเดือนเมษายนปีหน้า ผมชอบเมนู side dishs มาก และหวังว่าจะมีอยู่ในหนังสือเล่มนี้ด้วยครับ.. ขอบคุณที่ทำให้การทำอาหารดูง่ายและอร่อยครับ
Can you do cheap sous vide cooker vs expensive one?
Zero difference. Wattage determines time to heat. But, if you start with hottest tap water, absolutely no difference. Just use a reliable thermometer with ANY device to occasionally test for accuracy.
My Instant Pot has a sous vide setting, and I just got some reusable vacuum bags for Christmas - I can't wait to finally try it out!
This is a great break down for pros and cons. Thanks!
I just got a neo- SousVide machine that does not need the bags, but I'm still learning. I think removing the plastic is why I have decided to try. Would love this channel to get one and let me know if its just as good and therefore better, or at least give me some tips on recipies to get the best out of it. Good work as always.
You know it's a serious video because guga busted out his 2019 voice 😂
I pre-ordered book on Amazon. I've always valued your cooking skills. I've learned alot form you, thank you.
Can you recommend which brand/type of zipper bag to be used for sous vide? I usually use ZipLoc, always have some doubts about it tho...
I used to use ZipLoc for the quicker cooks (like chicken or steak), I heard it doesn't hold up for long cooking like corned beef etc. However, in the past few months I've been trying the Stasher bag and to my surprise- it works!! I thought it wouldn't because I can't get every bit of air out of there, but it does. I'm also happier since it cuts down on the plastic to discard, and also cuts down the expense of buying more bags.
@@KarenCurr I tried Stasher before and I don't think I like it because the opening is relatively small, sometimes I have a problem taking out the cooked food from the bag, especially fish that ends up falling apart. After some time, the crack line can be seen on the edge of the opening.
@@handlewithcare777 Ahh, Thank you and I will keep an eye out for that. I've used mine maybe 3 times now, and it's mostly for chicken and steak and are cut in smaller pieces to fit. And yes, the opening is small. They probably wanted to make sure that it wouldn't separate at the open/close ends like how the ZipLocs do after frequent reuse (not necessarily sous vide related).
I got into sous vide because of you. I now regularly use my sous vide machine. Perfect every time even purchased a vacuum sealer and torch. Set it and forget it, even desserts like fan and crème brûlée. If I could I would probably do a Puerto Rican pork shoulder but that's just as easy in the oven low and slow 12 hours.
I’ve been using sous vide for about 5 years now and it is my favorite method I hate sitting there and baby sitting food. Although cooking does have its advantages basically the only advantage is time you can always speed up the time of sous vide by reheating proteins which usually reheat in 30 minutes and the protein will always come out great. I usually bring my circulator to work and a blow torch so I can cook my food so I love the convenience of sous vide
Guga your videos got me into getting a Sous Vide. Wonderful cooking so far. Nicely poached eggs. Prefect steaks and pork. I even thawed brined and cooked a turkey. Meat was so favored. Friends and Family loved it.
Look forward for your book. 👨🏻🍳
now we need a sous vid tutorial, just like the steak and burger tutorial
He did one few years ago
He has one of those videos I’m pretty sure he did one long time ago and he was teaching his sister in law how to sous vide
@@uns4intedx maybe he should do a new and improved one since hes doing all the tutorial videos now
🔍 Basics in Sous Vide Everything
I have a homebrew sous vide made from a large crock pot and a digital thermostat. It works quite well, but I have such great results making steaks just on my Charbroil Infrared Grill that I only use it a couple times a year for roasts. Getting the right piece of meat is key for the roasts though, so results certainly vary.
I was making stuffed burgers and everyone wanted something different. So I made all the individual burgers, labeled the vacuum packs and put my sous vide in a five gallon bucket. It worked!! Gave them a trip to the grill for a sear and everyone was super happy.
You mean like a Juicy Lucy? That sounds rad!
@@djjazzyjeff1232 are they called Juicy Lucy's everywhere, or is it a Minnesota thing?
Question: if time is a con for sous-vide, charging up the charcoal grill and make it ready for the steaks doesn't take a lot of time?
Plus: doing sous-vide its more convenient to use indoors, whereas for a grill, you need the proper environment and tools, which not many possess.
Plus: charcoal + wood every time you grill is more expensive than a plastic bag set.