A Beginner’s Guide to Sous Vide Cooking- Kitchen Conundrums with Thomas Joseph
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Published 2017-09-26
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
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All Comments (21)
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Top tip: You can put the bag in the water and leave the top open a tad. The water pressure forces the air out of the bad, and then you can close it properly before full submersion.
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Bought one of these three years back and it’s wonderful. Yes there is various ways to use it, fat or no fat for meat etc but the key point is that you get exact level of done. Also cheap cuts turn out wonderful. We often buy a whole rump, break it down into steaks and roasts, prep and vac seal , toss in the freezer then just put it into the bath frozen, add about an hour for roast and less for steaks and all the work is done.
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I have never heard of this type of method to cook until a co-worker told me about it. I attempted it once, only to fail. But this video and explanation has definitely helped me pursue this type of cooking again. Thank you!
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"The fear of over-cooking your fish or over-cooking your steak is really over..." Over-cooks the steak.
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You might be okay with fish but when doing other meats you may find that adding fats to bag allow the flavors of the meat to dissolve into the oil and out of your food. The channel Sous Vide Everything has a nice video where they test their meats with and without butter and they found that cooking without the addition of butter made a juicier and more flavorful dish.
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I woke my kids up at 2am once dinner was ready. 😆
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perfect video and perfect timing, i got my sous vide cooker as a christmas gift
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My favorite temperature for steak is 133 degrees. Absolutely wonderful for pork chops. So tender. Instead of searing with a pan you could use a torch. I spread compound butter on the sous vide steak. And then sear with a torch.
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Thanks - I just got a water heater - can't wait to try it out!
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I do have an aquarium heater.. I'll put it on max and see how it goes
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Great beginner's guide, Thomas. You did a great job at an overview. I've been reading about these for a year or more. I saw a recipe for canning pickles slowly so as to not to over process them, whereas they stay crisp by either standing over the pot to keep it a consistent temperature or.....using a sous vide. It's a sort of pasteurization technique I'll need to research more, but I just ordered my Anova thanks to this video. Nice job.
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5yrs from now a study will have issue with leaking toxins from hot plastic bags in food 😅
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Sous vide is especially great for when you have to cook large batches of meats. I had to cook 10 steaks the other week and just left them in the sous vide while I went about prepping everything else. It honestly takes all the guesswork out and it doesn't take any extra time since you still have to prep and cook the rest of the meal.
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“A little bit of oil” 😂😂😂😂😂
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My son got me this, and I love it. Set it up dial the temp and forget it. The chicken is so moist....Love it, I have a different brand
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Excellent introduction, simple but very informative. Thank you!
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Been doing sous vide for a few years now. This video covers all the basics on the technique.. Great information for someone new to the technology.
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“A little bit of olive oil” Proceeds to drown the fish meat 😂
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"A little olive oil..." glug glug glug
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This Guy is fantastic and so helpful!
