One Step-by-Step Help guide to Sous Vide Perfect Meats

 

Sous Vide Beginner’s Guide | Sous Vide Everything

Video taken from the channel: Sous Vide Everything


 

Step-by-Step Guide to The Perfect Medium-Rare Sous Vide Steak

Video taken from the channel: Rachael Ray Show


 

Sous Vide Basics: STEAKS and EQUIPMENT!

Video taken from the channel: Sous Vide Everything


 

Sous Vide Steak TIME EXPERIMENT How long should you cook your STEAK?

Video taken from the channel: Sous Vide Everything


 

How to Sous Vide Steak | Serious Eats

Video taken from the channel: Serious Eats


 

A Beginner’s Guide to Sous Vide CookingKitchen Conundrums with Thomas Joseph

Video taken from the channel: Everyday Food


 

Sous-Vide Like a Pro an in-depth guide (Sous-vide series, Ep. 1)

Video taken from the channel: Helen Rennie


 

Step-by-Step Guide to The Perfect Medium-Rare Sous Vide Steak

Video taken from the channel: Rachael Ray Show


 

Sous Vide Beginner’s Guide | Sous Vide Everything

Video taken from the channel: Sous Vide Everything


 

Sous Vide Basics: STEAKS and EQUIPMENT!

Video taken from the channel: Sous Vide Everything


 

How to Sous Vide Steak | Serious Eats

Video taken from the channel: Serious Eats


 

Sous Vide Steak TIME EXPERIMENT How long should you cook your STEAK?

Video taken from the channel: Sous Vide Everything


 

A Beginner’s Guide to Sous Vide CookingKitchen Conundrums with Thomas Joseph

Video taken from the channel: Everyday Food


 

Sous-Vide Like a Pro an in-depth guide (Sous-vide series, Ep. 1)

Video taken from the channel: Helen Rennie


With a sous vide in your kitchen arsenal, you’re about to experience pure magic in the kitchen. Here’s everything you need to know to get started, play with your first recipes, and even a little guide to expand your perfect-meat cooking horizons. This is going to be fun. You’ll need: A sous vide. Sous vide is the perfect method for cooking tough meats and making them succulent and tender, but it is also a great method for cooking more tender cuts too.

They each require different methods of cooking, but due to the precise nature of sous vide, this is easy to achieve for great results. One thing the sous vide method will not do is produce a brown crust on the outside of your meat, nor will it turn chicken skin crispy. The solution is to sear it afterward. You don’t want to skip this step, because while your steak might be perfectly cooked on the inside, there is nothing perfect about a. Sous Vide 101: A Step-by-Step Guide to Cooking The Perfect Steak.

We’ve already taught you how to cook eggs and juicy chicken sous vide, the French style that keeps food cooked at. The Perfect Sous Vide Steak: A Step-By-Step Guide Choose the Perfect Cut. Good news: every cut of steak works wonderfully for sous vide.

This includes tender cuts such as tenderloin, strip, and ribeye, and butcher’s cuts like hanger and skirt. Cuts such as skirt steak that can be chewy when not cooked properly really shine in sous vide cooking. Sous vide the steak for 1-3 hours Set the immersion cooker temperature to your desired doneness and sous vide for a minimum of one hour and up to 3 hours depending on the size and quantity of the steaks.

If you are cooking two small steaks one hour in the sous vide is sufficient. “Generally, the best way to prep meat for sous vide is to pat it dry, then vacuum-seal it. If you don’t have a vacuum sealer, a sturdy zip-close plastic bag will work,” he shared. “Just add the protein to the bag and gently lower it into the water to remove as much of the air as possible. This slow and gentle process is best-known for producing tender and juicy meats, but the usefulness of the sous vide machine can extend far beyond a perfect medium-rare filet. How to sous vide anything, with step-by-step photos, recipes, and everything you need to get on your way. from the necessary equipment to a step-by-step guide to the process, Season Your Meat.

Take your sous vide meat out of the bag and place on a paper-towel or towel-lined plate to draw moisture out of the bottom. Pat the surface of the meat dry. Season with salt, pepper, and any spices you would like prominently featured.

Heat your pan over high heat to get scorching hot.

List of related literature:

Sous vide, which is French for under vacuum, is another neat technique that many people swear by for getting the perfect steak.

“The Carnivore Diet” by Shawn Baker
from The Carnivore Diet
by Shawn Baker
Victory Belt Publishing, 2019

PREPARATION: Wash thoroughly in vinegar or sear in a hot, dry pan The object here is to kill off surface bacteria with a quick burst of heat, not seal or cook the meat.

“Cruising Chef Cookbook” by Michael Greenwald, Marcy Raphael
from Cruising Chef Cookbook
by Michael Greenwald, Marcy Raphael
Paradise Cay Publications, 2000

(Search online for “A Practical Guide to Sous Vide Cooking.”)

“Cooking for Geeks: Real Science, Great Cooks, and Good Food” by Jeff Potter
from Cooking for Geeks: Real Science, Great Cooks, and Good Food
by Jeff Potter
O’Reilly Media, 2015

Leadbetter, S. Sous vide—A Technology Guide.

“Novel Food Processing Technologies” by Gustavo V. Barbosa-Canovas, Maria S. Tapia, M. Pilar Cano
from Novel Food Processing Technologies
by Gustavo V. Barbosa-Canovas, Maria S. Tapia, M. Pilar Cano
CRC Press, 2004

Take a look at the section on sous vide cooking on page 333 ofChapter 7 for more on this.

“Cooking for Geeks: Real Science, Great Hacks, and Good Food” by Jeff Potter
from Cooking for Geeks: Real Science, Great Hacks, and Good Food
by Jeff Potter
O’Reilly Media, 2010

Sous vide technology is an available method to meet this demand (Schellekens, 1996).

“Handbook of Food Processing, Two Volume Set” by Theodoros Varzakas, Constantina Tzia
from Handbook of Food Processing, Two Volume Set
by Theodoros Varzakas, Constantina Tzia
CRC Press, 2015

More information on sous vide may be found at A Practical Guide to Sous Vide Cooking, http://amath.colorado.edu/ ∼baldwind/sous-vide.html.

“Foodservice Manual for Health Care Institutions” by Ruby Parker Puckett
from Foodservice Manual for Health Care Institutions
by Ruby Parker Puckett
Wiley, 2012

The advantages of the sous vide process include cooking the meat in its own juices, sealing volatile flavor compounds in the package, and minimal loss of moisture or nutrients, resulting in a more flavorful, tender, and nutritionally complete product.

“Poultry Meat Processing” by Casey M. Owens
from Poultry Meat Processing
by Casey M. Owens
CRC Press, 2010

The cooking and overcooking time can be reduced by a third or more by wrapping steaks and chops, immersing them for 30–60 minutes in warm water, so that they approach body temperature, 100ºF/40ºC, and then cooking immediately (bacteria grow quickly on warm meat).

“On Food and Cooking: The Science and Lore of the Kitchen” by Harold McGee
from On Food and Cooking: The Science and Lore of the Kitchen
by Harold McGee
Scribner, 2007

This is possible with sous vide.

“The Professional Chef” by The Culinary Institute of America (CIA)
from The Professional Chef
by The Culinary Institute of America (CIA)
Wiley, 2011

NOAH BRYANT

Hardcore strength training is what I am about. I am a personal trainer, author, and contributor to lots of different lifting and fitness magazines.

I was a 2x NCAA champion in the shoutput at USC and I represented the USA at the 2007 World Championships as well as the 2011 PanAm Championships.

Contact me to find out more about my personalized online training and how I can help you reach your goals.

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306 comments

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  • Honestly its a bit ironic but this video is something you’d show someone to talk them OUT of using sous vide…way to critical of the method and highlighting other {minor) issues that really don’t arise using the different devices APP programs…then again I am writing in 2020. but you really did do a good job of talking a person out of using this method…weird really.

  • Using the torch alone can be tricky. If you only use the yellow part of the flame and not the blue part you won’t get that gas taste.

  • I’m very confused are you French? Ukrainian? Greek?
    Either way great advice CHILLING BEFORE SEARING!!!
    You’ve just earned a SUBSCRIBER!!!

  • Don’t like the idea of cooking food in plastic. Chemical leaching. I wonder what chemicals are leaching from the bags into the food

  • Thanks for encouraging us, I was searching for this technique since 3 years but after a long time I got the idea. Thanks chef����❤️��

  • I’m definitely going to try cooling in the fridge before searing, for 10 minutes. But completely cooling? When you sear it will raise the temp somewhat but its still going to be cold in the middle. Unless you sear long enough to heat the whole thing back up and then you no longer have a perfect cook with pink through and through. That I would like to see done and then cut open before I try it. My steak has to be warm all the way through. The only way I see that working is compromising on the outer portion of the steak being over cooked. It boils down to, (pun intended) preferences I suppose.

  • You just just set this baby’s bar super high on how food should taste like lol.. Now she will not watnt anything less than souse vide!!!! Hahahaha looks like mama will be doing eveything souse vide eveything from now on!!!!

  • In the time you have the steak in the pan after sous vide you can make a perfectly done steak right in the same pan. IF you know how to cook. I bet that your steak is absolutely WELL DONE or even dry… aka over cooked

  • Helen, if I were to make some other items, potatoes, a vegetable, etc., over the weekend. All cooked completely, is it safe/advisable to put the whole meal in to the sous vide process, to heat for dinner using the container and rack? If so, what temp/time for reheat, and the same question for frozen items. Can I prepare everything ahead of time, freeze, and then just reheat? Do I 1.5 the time for that? Thank you. We are in Philadelphia, so I think once we find a vaccine for this nasty virus, my wife and I may come to visit, and take a class. We love Boston, and it looks like you are only an hour from there!

  • I absolutely love this test you did. Your seasoning and cooking temperatures are exactly the way I cook my steak sous vide. The only difference is that I prefer a New York strip steak and I typically cook mine for 4 to 5 hours. I’m going to have to try cooking my steak for a little less time perhaps two or three hours and compare it. Keep those sous vide Videos coming!

  • This video isn’t really drawing me in. My friend won’t shut up about Sous Vide, but after watching this, my Big Green Egg seems better.

  • I learned so much. Forgive those with negative comments. If they went to you for information then they were learners. If they toot they know so much…WHY? are they looking to you for advice. I have not commented before but I am getting tired of the perfect chefs criticizing your video. Thank you for your time and sharing your expertise!!!! God bless!

  • Since I learned Sous Vide, and copies you guys for ideas… I only go to restaurants to eat what I cant do myself. Great work guys love your work.

  • Question about using the fridge cooling/drying method. If cooking a steak that won’t balance on it’s edge easily, would cooling/drying on a rack in the fridge be ok? Maybe flip and blot halfway through, or is this not necessary?

  • If I was cooking sous vide, I’d have that pan ungodly hot, oil smoking, then add a little more seasoning to get that crusty sear, then leave steaks down for 1 minute, whilst adding butter,garlic, and thyme, then flip, baste, 30 secs later, take steaks out, let them rest for 1 minute, and they’re perfect for me, just a tad over medium rare, but utterly delicious. It such a personal thing though, so experiment with what works best for you, and enjoy.

  • Sorry you are so wrong on how to cook sous vide. Under vacuum means exactly that the food should be under vacuum, use a vacuum sealer. you set the temp to the correct temp that is what it will cook to. I dont know where you get your information from but it is full of errors. Please people look for other videos as this is all wrong. So wrong!!!

  • My Most Favorite Of All Time!! I MUST Eat A Ribeye Atleast Once A Week! Absolutely LOVE This Steak!! And Great Video! I Will Also Thaw Out My Ribeye Roast, Cut Into Four 1 1/2″ Slices And See Which One Is For Me! I Hope I Love Them All Bc I Must Eat Them All And Its A Very Expensive Experiment!! I Will Get Back To You! ��
    Thanks.

  • She gives some very helpful tips for beginners….. BUT.. And apologizes in advance for being blunt. You should NEVER Sous Vide in a Dam Ziploc Bag. Yup, there are hundreds of videos here on YouDude that state using Ziploc bags is not a problem. Magazines such as Bon Appetit, Cooks Illustrated etc will tell you it’s ok. It’s a very basic principle… Remove the air from the bag right. So what does it matter what type of bag? It matters alot. First by stating to the general public that using Ziploc bags are fine you are relying on the fact that everyone has common sense. I will put up a weeks pay to anyone who can prove to me that everyone they know has common sense. Using dollar store brands etc… cooking over 150° (While the bag won’t begin to break down, the closure seal can start to distort and vavoom its open) Some Bags have supposedly safe chemicals applied to help the food ‘slide’ better etc etc.. I could go on and on. While I’m not certain about every states health codes I can say this… If you’re a Chef using a Ziploc Bag in Sous Vide and you get a visit from your friendly neighborhood Spide ��.. Health Inspector??? I can assure you that you will be hit for it or worse. The Bottom line is this.. Sous Vide is an awesome technique used properly. But understand that there is a reason Professionals are required to use a Vacuum Sealer. It’s simply the correct way. You can get a decent VS from about $50-60 and up. Why risk it for you or your guests (Unless your M-inLaw is coming to dinner) Vegetive Pathogens and Spores won’t always kick you in the nuts but you can be 100% sure you won’t forget that meal anytime soon. Just my 2 cents on the issue and maybe a few pennies more
    Peace. T

  • First egg was the classic runny snot egg, and only took 45 minutes. Second egg was a classic soft boild egg and only took two hours. I’ll take my pot and a gentle rolling boil and have my solf boiled egg breakfast in 5-6 minutes.
    The halibut “I’m going to coat it in a little olive oil”, actually drenches it, and then add even more to the bag, then explaines hes going to cook it some more after its done cooking for 45 minutes. Give me a pan instead, cast iron, steel, aluminum, doesnt matter, I’ll have the halibut done in 7 minutes or so.
    Two hours to cook a steak…after he pretty much starts to cook it then stops, and all he would have to have done is cook the steak for another 3-4 minutes and it would have been ready to eat.
    Im done picking apart how inconvenient boiling your food is.

  • I am really interested in learning about sous vide cooking. Unfortunately, it’s taking this guy so long to get to the point, I’m ready to jump off a fvc

  • Watching all of Guga’s videos since I’ve been on quarantine. Very entertaining as well as educational. Keep up the good work Guga.

  • You can do sous vide with thinner steak if you dunk the bag in ice water for about 30 seconds to lower the exterior temperature before searing, and also use a hotter searing application like a charcoal chimney starter. For non aged steaks you can give them a dry brine (about 1/2 a tsp of course salt per pound of meat) overnight in the fridge on a rack and it will do amazing things for their tenderness. You can even salt steaks and freeze them in the sous vide bag (or a ziplock bag) using a bowl of hot water to seal them.

  • Hello, that’s cool, but I could just season my food in a ziplock bag then boil water use a thermometer to check the temperature and there you go!

  • Watching all of Guga’s videos since I’ve been on quarantine. Very entertaining as well as educational. Keep up the good work Guga.

  • To use a Foodsaver with liquid and marinades, use a Gripstik (Bag sealer clip stick as is used to seal bags of chips) press out the air first, then stop the vacuum when the liquid pulls. Also for long cooks, it is best to have a covered container to prevent evaporation. I put a towel around the container to make the temperature more uniform and save energy.

  • 8:50 is a completely different steak, did you realize you didn’t cook it all the way through? or did you realize you burnt the steak… Do I need to timestamp that too?

  • well… reverse sear method is the superior method…. if you have a rational combi oven. served 50 people in one go with myself plus my sous.

  • DO NOT ADD OIL TO YOUR STEAK DURING SOUS VIDE! Guga already tested that method and it alters the flavor so NO lady but thanks for the other tips. It’s important people learn a little about pasteurization since it’s why sous vide was created so you don’t multiply more pathogens to a harmful level so don’t go refrigerating and freezing sous vide without a little research…ijs

  • I enjoyed this!!!! Guga I love you so much can you recommend any social media group that also loves you and I will definitely join that hahahahahah. ��

  • This ignores the varying degree of toughness of cuts. Should you sous vide filet mignon for 5 hours? GOOD GOD NO WE’RE NOT ANIMALS. Rib cross? Hit it for 9+. Beef short ribs? 36+.

  • I find steaks such as ribeyes and striploin very rubbery? compressed? when I use Sous Vide. When I cook steaks on the gas grill they come out juicy and tender, but when I use sous vide before searing it’s not that great. I asked local butcher about it and he told me that it’s due to vacuum sealed (compressed) meat cooked for an hour or two. Is this true? I have not yet tried Ziploc bag. I figure at least it won’t compress the meat while it’s being cooked in a sous vide bath.

  • I had to get a gym membership just from watching this episode. At about the 13 minute mark where he starts to cover the basics of basting, I simultaneously wanted to eat a whole stick of butter and hire a personal trainer. So much deliciousness happening.

  • This video isn’t really drawing me in. My friend won’t shut up about Sous Vide, but after watching this, my Big Green Egg seems better.

  • 5:10 premium is not a USDA grade of beef. However, during the procurement process we give estimated grades that include choice+ and primeto cattle we think are borderline. I wouldn’t be surprised if premium is being used to market the high end of choice grade beef.

  • I have a similar setup, except that I have a cover over my container with a hole cut in a corner that fits around the heater when it’s installed. This provides a better temperature control and it will heat up faster.

  • Fahrenheit? Thanks grandpa. Guess I’ll have to Google it to turn it into a temperature scale that’s been used in the last 50 years

  • Love using sous vide but i have 1 problem. I love my steaks med rare, but what about guests that like theirs well done? How do I sous vide steaks to different temps?

  • I’m trying to lose weight but for some reason Im binge watching these vids… well… I guess if your going to only be able to eat one meal a day it might as well be some amazing sous vide steak and asparagus… how many calories is in the half pound of butter I’m about to baste my steak in? lol… I feel like I should write a book on how to get fat with only one meal a day smh…

  • I learned so much. Forgive those with negative comments. If they went to you for information then they were learners. If they toot they know so much…WHY? are they looking to you for advice. I have not commented before but I am getting tired of the perfect chefs criticizing your video. Thank you for your time and sharing your expertise!!!! God bless!

  • You just just set this baby’s bar super high on how food should taste like lol.. Now she will not watnt anything less than souse vide!!!! Hahahaha looks like mama will be doing eveything souse vide eveything from now on!!!!

  • Great beginner’s guide, Thomas. You did a great job at an overview. I’ve been reading about these for a year or more. I saw a recipe for canning pickles slowly so as to not to over process them, whereas they stay crisp by either standing over the pot to keep it a consistent temperature or…..using a sous vide. It’s a sort of pasteurization technique I’ll need to research more, but I just ordered my Anova thanks to this video. Nice job.

  • I have cooked baby back ribs using sous vide few days ago and put in the fridge for 2 days. I plan to grill the ribs tomorrow, do I need to reheat the ribs or just leave the ribs out to room temperature before grilling? If need to reheat, at what temperature and for how long? Please help. TIA

  • I enjoyed this!!!! Guga I love you so much can you recommend any social media group that also loves you and I will definitely join that hahahahahah. ��

  • Great presentation, great content. Your idea of “a little olive oil” or “a little butter” is way different than mine… perhaps that’s why you’re a pro and you food tastes better.

  • I’m watching piles of these videos because my new Instant Pot has a sous vide setting and I’m curious. I never would have bought a SV on its own because I kind of thought the process was a little weird and time consuming (the complete opposite of an Instant pot!). Now that I have one, I’m really looking forward to trying it out and this video was very helpful.
    Thanks.

  • I’m watching piles of these videos because my new Instant Pot has a sous vide setting and I’m curious. I never would have bought a SV on its own because I kind of thought the process was a little weird and time consuming (the complete opposite of an Instant pot!). Now that I have one, I’m really looking forward to trying it out and this video was very helpful.
    Thanks.

  • why most sv recipes don’t use vacuum sealer? i mean even on anova site they suggest using water displacement method, seriosuly, vacuum sealer is a fraction of the sous vide machine cost and it’s far more versatile device, and this guy works with 3 anovas ffs

  • Great video. Thanks
    I like the idea of a blind test.
    We prefer about 2 hrs at 131.
    Interesting use of the propane torch. I would like to try that method.
    Where do you get the attachment you used.
    I have been finishing on a grill kind of a p.i.t.a.

  • First egg was the classic runny snot egg, and only took 45 minutes. Second egg was a classic soft boild egg and only took two hours. I’ll take my pot and a gentle rolling boil and have my solf boiled egg breakfast in 5-6 minutes.
    The halibut “I’m going to coat it in a little olive oil”, actually drenches it, and then add even more to the bag, then explaines hes going to cook it some more after its done cooking for 45 minutes. Give me a pan instead, cast iron, steel, aluminum, doesnt matter, I’ll have the halibut done in 7 minutes or so.
    Two hours to cook a steak…after he pretty much starts to cook it then stops, and all he would have to have done is cook the steak for another 3-4 minutes and it would have been ready to eat.
    Im done picking apart how inconvenient boiling your food is.

  • Great video! I ♥️ the Lindt chocolate that was snuck in since I work for them and ❤️❤️ great chocolate and great food. Just bought a sous vide yesterday. This helps answer many questions I have.

  • Are all plastic bags BPH free. I don’t want to cook my food in a plastic bags anyway. Stove top eggs 3 minutes or so. Two hours for poached eggs. This is really a funny video. For ever we have been inundated with devices to save time. Not this time.

  • U can also put the meat in a bag, fill up a container with water and lower the bag in water until the air is out (making sure to not let water in bag) then zip shut…

  • me after watching this video: woke up early to prepare breakfast for myself. ended up sleeping on the kitchen floor waiting. missed work.

  • Don’t like the idea of cooking food in plastic. Chemical leaching. I wonder what chemicals are leaching from the bags into the food

  • Seems like a lot of extra work. But this dude has a natural comedy to him. Won’t ever use this method but wouldn’t definitely watch this guy more often.

  • Make sure you use the plastic bags that are not releasing chemicals in higher temperatures, BPA’s. Check it! Foodsaver bags are BPA-free, but other brands will be too, like the one’s from IKEA.

  • If you place the steak in the fridge for 10 minutes, you can sear the steak 2x longer on the cast iron pan without overcooking the inside.

  • Of all the ways of cooking steak, sous vide is the smelliest and completely ruin the texture and the experience, transforming a great product into some sort of baby food. Plus you can grow bacteria very easily and get sick! NOT FOR ME! THANK YOU BUT NO THANKS. Easy way to understand if they are sous vide’ing your steak: cut and smell the core. If it smell funny, and chews like baby food, well now you know your enemy 😉

  • Just a heads up the temp conversions shown in this video are incorrect. It shows that 135F=52.7 when it actually equals 57.2C. 52.7C = 127F.

  • I am very disappointed with SE for misrepresenting the food safety issues. The “danger zone” is an oversimplification because at 140 F the time to safety is very short, on the order of seconds. At 130 F, it is about two hours, but it is not unsafe in principal. Here the danger is too SHORT time at temperature. https://datcp.wi.gov/Documents/PHFHoldingFactSheet.pdf

  • Just discovered my parents had one. First thing I did was drive to the butcher and by myself some wagyu ribeye�� they had A5 Kobe but I don’t have the much money lol

  • My Most Favorite Of All Time!! I MUST Eat A Ribeye Atleast Once A Week! Absolutely LOVE This Steak!! And Great Video! I Will Also Thaw Out My Ribeye Roast, Cut Into Four 1 1/2″ Slices And See Which One Is For Me! I Hope I Love Them All Bc I Must Eat Them All And Its A Very Expensive Experiment!! I Will Get Back To You! ��
    Thanks.

  • Inch thick Prime Strips, 123° for a hour thirty and it was possibly the best steak I have ever had. I concur that the longer does not make better. I have over cooked several steaks with sous vide

  • It seems the spices are key here. Maybe if the spices were dry-fried before adding to the bag, it may have made a difference. Just seen a channel which uses whole garlic cloves in the bag. You guys are what got me into sous-vide. I am using a cheap deep-fat fryer ($20) with water not oil. I need to calibrate the dial so I use it well below the first marker as this is obviously for deep-fat (130C 266F) but it is analog and it does stabilise well to the temp required (140F for steak).

  • Sous vide newbie here. This is a great video. I learned a lot. I also learned a lot from the comments. Question I notice when I buy frozen salmon in portions, the manufacture’s directions say to remove from packaging before thawing. Why is that? I can’t sous vide in their packaging?

    Also, what if i buy my own salmon or steak and vacuum seal it and freeze it. Do I have to remove the food from the vacuum sealed bag and change bags before cooking?

    And thanks for the tips about how to stop the food save before it squishes the food.

  • Great video! I ♥️ the Lindt chocolate that was snuck in since I work for them and ❤️❤️ great chocolate and great food. Just bought a sous vide yesterday. This helps answer many questions I have.

  • Vous êtes vraiment tous affublés d’obésité morbide à ce point aux US? Mais comment un tel peuple gros et gras est arrivé à faire chier le monde entier??

  • Split the difference and try 3 hours. Also the amount of spice is really surprising. That’s about the amount I´ve used combined in 4 months on all meats I´ve eaten. I´m more of a raw garlic fanboy…

  • DO NOT ADD OIL TO YOUR STEAK DURING SOUS VIDE! Guga already tested that method and it alters the flavor so NO lady but thanks for the other tips. It’s important people learn a little about pasteurization since it’s why sous vide was created so you don’t multiply more pathogens to a harmful level so don’t go refrigerating and freezing sous vide without a little research…ijs

  • Try sealed vacuum bag vs unsealed vacuum bag and a unsealed ziplock. I like open bag better, it allows a better internal flavor and the ziplock is more flexible and allows water to smash the bag for Dettmer contact. Let me know what you think.

  • How can you taste a steak with a plastic fork? Lets crowdfound some proper cutlery for the sous vide everything team. Please repeat this exercise with a leg of lamb. I prepared one and everybody loved it, apart from my wife. She said it was to tender and wanted more oomph in her meat.

  • I thought sous vide had scientific cooking time charts that you had to follow as far as killing off bacteria. 2 hours at 135 degrees at 1 1/2” thick?

  • I absolutely love this test you did. Your seasoning and cooking temperatures are exactly the way I cook my steak sous vide. The only difference is that I prefer a New York strip steak and I typically cook mine for 4 to 5 hours. I’m going to have to try cooking my steak for a little less time perhaps two or three hours and compare it. Keep those sous vide Videos coming!

  • Add 10 SEZCHUAN seeds to bag, dried scallions and tablespoon of butter, pepper, salt and cook2 hours first day. Refrigerate overnight in same bag then 45 min after tank up to temp. Combo pan fry in garlic, mushrooms, torch.

  • Thanks for a great video… YOU ALWAYS SAY LINKS DOWN BELOW… BUT THEY ARE NOT THERE… I have been watching your channel and thinking of buying a Sous Vide… I love it that the steaks can be seasoned and vacuum sealed and then frozen… I really hate the resulting grease-splatter mess of pan-frying steaks so this might be an option for me. Also the pan-frying gets the kitchen smelly… ( I am a perfectionist )

  • I like mine a little more done than the 1 hour one. The 6 hour one looks pretty good. I would like you to do a 1, 2 and 4-hour contest:) but bump up the temp 2 degrees:)

  • He put that steak in the pan and almost treated it as though it was raw instead of just doing a quick sear. Of course it was going to be overcooked.

  • I thought sous vide had scientific cooking time charts that you had to follow as far as killing off bacteria. 2 hours at 135 degrees at 1 1/2” thick?

  • I’ve been a carnivore for 3 years and I cook steak everyday. You name the method of cooking I’ve tried it. For me the best steak if you have time is to sous vide, then blow torch it. Just be sure to only let the tip of the flame cook the meat. Otherwise it will taste a bit like butane.

  • Ok I had to pause this to advise people NOT to use the broader tanks actually, those green tanks will damage your torch if you tilt it during use, that’s actually why you should be using the tank he is, those are made for use by plumbers so the torch isn’t damaged when they have to turn it all different angles. I went through 2 torches before I finally realized the green tanks were what was messing them up.

  • Love using sous vide but i have 1 problem. I love my steaks med rare, but what about guests that like theirs well done? How do I sous vide steaks to different temps?

  • Always remember guys, using a lot is *butter*. XD

    I really love how this video showcases ways to do this on the less expensive side!

  • One thing many, if not all of you sous vide vets know already (I’m BRAND new to this style of cooking) is when Helen demostrates how to get all the air out of a Ziplock bag, it isn’t necessay to do it in the preheated hot water bath. It can be done in a separate container/pot with cold or warm water.
    If I’m wrong about doing it that way instead of messing with hot water please let me know. I realize the water preheated by the sous vide isn’t boiling but everybody’s tolerance to heat is different. Me personally?..I can handle a lot of heat to my hands.

  • What the holy hell is this? Steaks should be cooked over fire. And fire only! With all your friends hanging around socializing. It’s as much about the journey as it is the destination. This is just wrong on so many levels.

  • Hi Guga, something that you should add to this video is that with the vacuum sealer that you gave your niece can be used with the cheap bags that the industrial sealer use. All you need to do is take a thin slice (about 1 inch thick) of the vacuum bags intended for that sealer and place it vertically inside the cheap bags. Ideally make this thin slice sit on top of your meat and extend right out of the top of the bag. Now seal away, the textures in that slice allow air to be sucked out of the vacuum bag just perfectly. YEs you still need to buy a roll of the special textured bags but you only use about an inch per bag no so they last a lot longer.

  • Gonna try this for the first time tomorrow with my specially delivered Sirloin Steak from small slaughter in a small village in Sweden. Thanks for being so instructive!

  • After 20yrs+ of managing fine-dining concepts, I “get” the purpose of sous vide for quick execution in feeding the masses, but this whole process is WAY over-thought for pan-searing anything less than a half dozen steaks.
    Sans, better to master the art of driving a nail into a board using a hammer, THEN graduating to using a nail gun.

  • I feel there’s a lot wrong with this. No point in the Sears all as well as the cast iron. 15 seconds and flip? I’d Let the crust form for longer. Also no basting the butter over to get the flavour from the herbs and garlic? Hhmm

  • “If you use the torch alone, your meat is going to taste like a gas station.”
    Literally just did this, no gas station smell or taste. Makes sense, considering torches don’t run on gasoline or any other petroleum distillate. I wouldn’t trust the guy smoking his oils hard smoke and pointlessly throwing herbs haplessly into said pan.

  • you totally missed the point of doing steak sou vide.
    Cooking it a minute each side then basting with butter overcooks the outside of the steak, the very thing sou vide is meant to avoid, you might as well just cook it normally.
    To prevent over cooking let the steak cool a bit then use a pre-heated cast iron pan or a blowtorch to sear with minimal oil, any herbs or garlic you put in the bag.
    Same flavor but better texture and none of that graying around the outsides of the meat.

  • Anova or Wancle?
    Wancle sous vide: https://amzn.to/2S9OQtw

    as a sous vide fan I’m glad to answer this question, I have an old Anova and purchased Wancle a few months ago, below is an objective comparison between the two devices.

    1.Price: Cost 99 dollar for Anova ($148.99 for WiFi enabled model, $321 for WIFI PRO enabled model) at that time and 79.99 dollar for Wancle.

    2.Package: Anova was packaging in a cylindrical box, looks cool compared to Wancle, which is packaging in a box with molded plastic
    compared to the Nomiku which comes in a box with molded plastic that holds everything in place. Plus my daughter loves the foam cylinder that is part of the packaging. She wears it and pretends like it is a beard (see picture). This means every time I take the Anova out, she gets excited…which makes me happy.

    2.Privacy Concerns: What disturbs me, and the most important reason I don’t like anova is Anova requires Internet Access and must login with Facebook to operate. Once I connect to the APP, it will monitor my IP address, when, where and what you are cooking (if I use the recipe feature), everything seems to be under close watch by this App. There is nothing which can prevent them from selling this personal data. I prefer to wancle cause I can directly operate on the machine instead of by an app, just like most of the other brands use. Just need to set desired time and temp, and press start, then I will get delicious food after one or two hours, I will not need to worry about the sous vide account, also don’t need to reconnect if the wifi or bluetooth connection is unstable.

    3.Screen and Clamp Design. The display screen of wancle curves outwards, which can protect the control panel against mist. Anova is designed straight, and the screen is usually hot while working. The adjustable clip of Anova fits more sizes of containers, works well for any pot or plastic food container, but the installation spends more time and could be a little wobbly when attached to coolers or other containers with an irregularly shaped edge; Wancle can be directly attached on the containers, it suits most common sizes, solid and has several different height settings, easy to raise or lower the unit to the correct level in the water, but it could not be attached on some unique containers which have thick walls.

    4.Temperature Range: Anova 210°F / 99°C, Wancle 211.8°F / 99.9°C

    5.Warranty. Anova 1 year, Wancle 2 years

    6.Power and Precision. I tested both of the circulators by heating up 4 gallons of water to 155°F and testing the temperature of the water using multiple thermometers. Firstly, Anova takes more time in heating water, this would depends on the wattage. Wancle is 850w, more powerful than Anova. Secondly, wancle has a better performance in holding temperature once the temperature reaches the desired temp, it was accurate to within 0.1-0.2° while anova was 0.2-0.5°

    7.Capacity Level:All water circulators have minimum and maximum water levels for operation. The minimum ensures that water is being taken in by the input port so that the heater doesn’t overheat. The maximum is to ensure that water-sensitive circuitry doesn’t get wet. Both of anova and wancle have max of 19 liter, about 5 gallons. Beef could be up to 5-8 pieces.

    8.Noise: Both of them are reasonably quiet (I had them running in my kitchen with the door open while I took a nap on the couch about 15 feet away and could barely hear them)

    10. User Interface:The Anova has a touch screen monitor with a number of more advanced functions that let you adjust temperature (in °F or °C) and cook time, as well as get diagnostic reports of how the system is functioning.The screen and touch interface makes me confident.The wancle user interface (controls) leave something to be desired, it is a little awkward when switching from temperature to time display. Each function should have a separate display.

    Each has its own advantages and disadvantages, but when you focus on the core functions, you will find that Wancle would be the better choice for sous vide cooking.

  • Great video. It’s actually in a danger zone as is. I believe 2 hrs is at a point to reach pasteurization. Also, alot of meat(s) are “blade tenderized” along with the normal 15-30 day wet age. I know Costco/Sam’s both do this for alot of their meat. This can also lead to illness. Not saying I heed on precaution cause I don’t. But it’s a fact and good for ppl to know

  • This Sous Vide doesn’t seem like a new concept as people were boiling meat and searing for some time now.
    I’m not sold on this technique, the boiled meat will have a different taste and texture, similar to how boiled chicken then fried is.

  • 2 things, first I add a tad bit of oil into the bag, second I add butter to the pan after 1 min of searing on each side, then baste the steak with it and it does not burn off as quickly.

  • I think I’m gonna stick to coals and wood for my steaks. Super hot grill 3-4 minutes a side perfect med rare and way less time and hassle

  • Disgusting.. cook it over lump charcoal or some apple wood.. WTF is this? That fat isn’t even rendered. Crappiest steak I’ve ever seen!

  • You’re dumb af if you cook a steak sous vide, looks like it would taste terrible on the inside and out. Why the torch?? Why not just drop it on the ground and feed your golden retriever instead? And I know you have one don’t deny it.
    A hot pan, salt, oil and butter is all you really need for a great tasting steak. I can understand going out to a fancy steakhouse and getting dry aged and extra complex ingredients but no one is having a party cooking steaks like that or at a restaurant

  • This is barely one step, perhaps even a fraction of a step above “how to make perfect steak in the microwave then sear it for visual authenticity.” Other options include: Running the steak through a dishwasher cycle or laying it on your car’s engine. This “eats” is not serious.

  • Your cast iron wasn’t hot enough.
    I get mine as absolutely hot as it goes, kitchen filled with smoke… and it will only take 30 seconds on each side. So the interior doneness will still be edge to edge,

  • Got my sous vide stick, container and vacuum chamber coming tomorrow, can’t wait to try it all out. This is the best step by step guide that I have found, thank you so much x

  • Do you need to bring the steak to room temperature before immersion or can you do it straight from the fridge? If from the fridge do I have to extend the cooking time to allow for this?

  • I’m sure everyone’s screaming about the plastic bags leeching some carcinogen or other horribleness into the food… so I’ll just leave it to them.

  • Great information and in a wonderful format. I just bought a Sous Vide and am using for my first dinner. I made limoncello as soon as I got it, turned out great in 2 hours. You refer to links for cooking times, but I do not see them on here. Can you share where they are please? Love your channel, for Sous vide and all the other videos.

  • I’ve personally found the reverse sear makes a better beef steak than sous-vide.
    Steaks are one of the few things that SV let me down. Most everything else is great though. Carrots, delicate sauces, pork loins, ribs.

  • I was curious about this cooking method. Love your spirit and the ending was just adorable.

    But I am not for eating meat:(

    great video though really!!

  • That is basically the worst vessel to cook in with an immersion heater. It constantly has to cycle on and off because it’s leaking heat so much. I use a modified $20 cooler, just took the lid off and cut a hole big enough for the heater to sit (could make a decent short video).
    Thank you for drying off the steak, a lot of videos skip that step.
    You might want to let the steak cool down a few degrees before searing it. You spent all that time getting it to a perfect temperature but then you pour on more heat when searing it which will raise it over that perfect temperature. Or you can set the water bath a few degrees below your target temp, though I wouldn’t do that if you’re aiming for rare.
    The Searzall is cool but a $20 electric heat gun works almost as well. If you skip the pan and just use the heat gun you don’t smoke up your house, but you lose out on the extra butter and herbs.

  • In the time you have the steak in the pan after sous vide you can make a perfectly done steak right in the same pan. IF you know how to cook. I bet that your steak is absolutely WELL DONE or even dry… aka over cooked

  • It seems the spices are key here. Maybe if the spices were dry-fried before adding to the bag, it may have made a difference. Just seen a channel which uses whole garlic cloves in the bag. You guys are what got me into sous-vide. I am using a cheap deep-fat fryer ($20) with water not oil. I need to calibrate the dial so I use it well below the first marker as this is obviously for deep-fat (130C 266F) but it is analog and it does stabilise well to the temp required (140F for steak).

  • Fahrenheit? Thanks grandpa. Guess I’ll have to Google it to turn it into a temperature scale that’s been used in the last 50 years

  • I find that if you’re going to sear them in a pan or on a regular grill, giving them a quick cool-down first helps maintain the even doneness. For one steak, I’ll just run it under the cold tap for a few minutes before de-bagging. An ice bath works well for multiple steaks. That will give you a bit more time in the pan before creating the gray band and allows for a good sear. I tend to prefer the extra hot methods like Searzall or using my charcoal chimney as a makeshift “rocket stove”.

    Personally, I don’t find the Searzall causes the meat to taste like fuel at all. Since that’s exactly what it was designed to eliminate, I’m not at all surprised. I get right up on it, too, blistering the fat and creating a hint of char. I have one of the most sensitive senses of smell of anyone I know, and all I taste or smell is clean meat. Grilling over charcoal or even a propane grill imparts way more fuel taste (not that that’s always a bad thing).

  • I did not like the sous vide results for beef. The vacuum bagging, post bath hand drying of the meats, and then reverse searing was a lot of work. I much prefer the low temperatures oven approach, cooling, and reverse searing. This for me is easier.

    My commonly used power tool in the kitchen is the Instant Pot, I think the newer models may have a sous vid option?

  • Your cast iron wasn’t hot enough.
    I get mine as absolutely hot as it goes, kitchen filled with smoke… and it will only take 30 seconds on each side. So the interior doneness will still be edge to edge,

  • If you are using a grill with searing grates, how long would you recommend for medium rare? And I’m assuming since you Sous vide then to medium rare it would not be long since they will keep cooking past there.

  • This is a great experiment. I’m new to Sous Vide cooking and have been wondering how the different cook times affect the results. Thanks for this!

  • Perfect beginner tutorial, but the result will always be prime grade!!! Have tried so many times, and I satisfied every one of my friends. Thank you GUGA!

  • I did not like the sous vide results for beef. The vacuum bagging, post bath hand drying of the meats, and then reverse searing was a lot of work. I much prefer the low temperatures oven approach, cooling, and reverse searing. This for me is easier.

    My commonly used power tool in the kitchen is the Instant Pot, I think the newer models may have a sous vid option?

  • Just found this. I was researching Sous Vide and happily stumbled on this.

    One of the first youtuber cooks who reminds me of Justin Wilson. Not Justin’s accent or anything, just his delivery, He makes you smile with his honest enthusiasm and wants the viewer to enjoy whatever he is doing as much as he is. He wants you to cook like he is cooking so you can enjoy it as much he does, wants you to connect with friends and family like he does by cooking good food.

    “A lot of butter.. More butter the better..And you baste it everybody”. Like “Shut up with all the whining this is going to taste great and you are not going to be eating a stick of butter”. I like Guga as much as whatever he is cooking.

  • Funny, I started watching Helen’s video because I thought my meat was really under done but it looked just like the meat in the video and I could cut it with a fork. This was my very first time cooking sous vide with my Anova!

  • Accolades! Great content; helpful technique. I didn’t know meat undergoes pasteurization. I know about the aging process a bit, though, and pasteurization for other foods.
    Interesting accent. Never heard one quite like it. I like it! And I like the host much!

  • Hola,hermano llegué a tú canal por casualidad,mira te digo, buenísimos vídeos,no se si también has pensado la Idea de hacerlos en Idioma Español,pienso tendrías muchas más visitas a tus Canales

  • My main problem with Sous-Vide is the plastic bag. Plastic bags contain plasticizers which are known to migrate into food and cause endocrine disorders. It would be great to figure out a way to do this without plastic bags.

  • professional chefs in the main agree that cooking fish in a sous wide tends to change, the texture after trying I agree with them, however chicken in a sous vide is really moist and can be cut with a butter knife; steaks are also good and will try chilling before searing. I really not sure of the point (not discussed in this video)of cooking eggs in a sv as too time consuming and I have found it cooks the yolks 1st even trying at different temperatures.

  • I prefer my cast iron pan hotter than that, I usually let it smoke for at least a minute first. Then I sear the fat cap first to get some oil in the pan. I also prefer oiling the meat, I feel like that gets it darker

  • Curious why on the serious eats website all the tips are ” from 1 to 2/3/4 hours”. No guidelines for weight so wtf is the range for.

  • Purchased the joule after watching several of your videos. Did steak for the first time today. After my wife’s first bite she gave me the Guga face of approval. Thanks

  • Outta sight! I love your channel.
    When I first discovered your channel, I bought the Searzall head. I was disappointed with the heat output. I tried a propane torch, same result. A cast iron pan on a gas stovetop was the most satisfactory for me.

  • To get a much better sear, let the steaks dry and rest in the fridge for 8-10mins before searing gives it more time to sear, less greyness, more juices.

  • Great information and in a wonderful format. I just bought a Sous Vide and am using for my first dinner. I made limoncello as soon as I got it, turned out great in 2 hours. You refer to links for cooking times, but I do not see them on here. Can you share where they are please? Love your channel, for Sous vide and all the other videos.

  • Smuuking hot �� (he said) and the steak looks undone. I’m wondering who could afford all the equipment and wait such a long time to have a piece of meat. Ohhh… Thinking again…well we do that…but that that’s another conversation��

  • I can agree with the gas station comment. I’ve used the searzall a couple times for novelty and everything tastes like zippo fuel. It’s disgusting and makes the room smell like propane.

  • God Bless you guys, you have opened my eyes to a new way of cooking! Can you do a pork butt or pork shoulder for pulled pork? Please.

  • Great presentation, great content. Your idea of “a little olive oil” or “a little butter” is way different than mine… perhaps that’s why you’re a pro and you food tastes better.

  • I’m definitely checking out the dishwasher video next ����

    Real stuff tho. For like $140, I got a highly rated Circulator, large tub and vacuum sealer/bags. 150 bags (3 sizes) for like 25 bucks?! Its so inexpensive to cook with Sous Vide and the end result is amazing.

  • 5:10 premium is not a USDA grade of beef. However, during the procurement process we give estimated grades that include choice+ and primeto cattle we think are borderline. I wouldn’t be surprised if premium is being used to market the high end of choice grade beef.

  • I did my first sous vide after watching this channel the other day. I used a cool box and a thermometer. Did it for two hours in a zip lock bag. Seasoned with salt, pepper and and garlic granules and I can safely say it turned a bog standard rump steak into the best steak I’ve ever had. I seared in butter at the end of course.:)

  • Helen, if I were to make some other items, potatoes, a vegetable, etc., over the weekend. All cooked completely, is it safe/advisable to put the whole meal in to the sous vide process, to heat for dinner using the container and rack? If so, what temp/time for reheat, and the same question for frozen items. Can I prepare everything ahead of time, freeze, and then just reheat? Do I 1.5 the time for that? Thank you. We are in Philadelphia, so I think once we find a vaccine for this nasty virus, my wife and I may come to visit, and take a class. We love Boston, and it looks like you are only an hour from there!

  • My first Sous Vide was done using the following:

    Ziplock bag
    Small drink cooler box (known in Australia as an Esky)
    Thermometer
    Timer
    and a Kettle

    Every 15 minutes I would check the temperature and add hot water if required.

    No specialized equipment!

  • Accolades! Great content; helpful technique. I didn’t know meat undergoes pasteurization. I know about the aging process a bit, though, and pasteurization for other foods.
    Interesting accent. Never heard one quite like it. I like it! And I like the host much!

  • not trying to sound negative, but if you had a roast in oven compared to family member in hospital, (what is more important)… and no offense she doesn’t seem like she want to be there, act, say any thing…

  • I was at the gym today doing deadlifts and squats and thinking; man I would like to sous vide everything, but it’s that damn blowtorch, that’s what I really want. I want to blowtorch thick Costco NY Strip loin steaks. And then I just roll in here and what pops up on my You Tube feed? A sous vide beginners guide. I need to blow torch me some steaks because there’s this real finesse to having your steaks Chicago Style Blue and what better way than 3 hours in sous vide tank then a fast hot blow torch to sear that steak.

  • professional chefs in the main agree that cooking fish in a sous wide tends to change, the texture after trying I agree with them, however chicken in a sous vide is really moist and can be cut with a butter knife; steaks are also good and will try chilling before searing. I really not sure of the point (not discussed in this video)of cooking eggs in a sv as too time consuming and I have found it cooks the yolks 1st even trying at different temperatures.

  • about 3 hours up the road from you in Cocoa. Just ordered the ANOVA you gave her, it should be here in 2 weeks. I have a beautiful 2″ Ribeye waiting for my first Sous Vide and my mouth is already watering.

  • I think he effed up… was trying to get medium-rare, and got medium instead.
    I would’ve re-shot this… steak doesn’t look good.

    IF yo want to see a sous-vide master, check out https://www.youtube.com/results?search_query=sous+vide+everything

  • What the holy hell is this? Steaks should be cooked over fire. And fire only! With all your friends hanging around socializing. It’s as much about the journey as it is the destination. This is just wrong on so many levels.

  • If using a FoodSaver Vacuum sealer, simply keep some oil in the freezer so that it’s solid when adding to the bag. Then seal. No problem with oil interfering with the vacuum. Or just add butter instead of oil. Same concept.

  • This tutorial was amazing. There were some questions I had about sous vide and now I have a lot of those answered (filling in the gaps from your many videos!) I’m susprised there aren’t more views on this video, so detailed!

  • Guga, I love your videos, recipes are always awesome and it is a pleasure to watch you share the passion and the fun. I was wondering though, would you consider using those manual pump reusable bags? I know it is not as convenient but the amount of waste generated each episode (weekly) is horrendous: the bags, the gloves, the paper towels.

    Keep on cooking.

  • Great video. Thanks
    I like the idea of a blind test.
    We prefer about 2 hrs at 131.
    Interesting use of the propane torch. I would like to try that method.
    Where do you get the attachment you used.
    I have been finishing on a grill kind of a p.i.t.a.

  • I was curious about this cooking method. Love your spirit and the ending was just adorable.

    But I am not for eating meat:(

    great video though really!!

  • I haven’t watched you for a while and have done nothing with my sous vide. Technophobe. But I have been thinking of my sous vide and apt more and more and voila, I stumbled on this video. Thanks, Guga, Ray

  • I haven’t watched you for a while and have done nothing with my sous vide. Technophobe. But I have been thinking of my sous vide and apt more and more and voila, I stumbled on this video. Thanks, Guga, Ray

  • Sabia que hablabas español! Desde que te oí decir “chicharrones” en un vídeo. Thanks for all the experiments, I do enjoy your videos and sure you can catch me late at night watching them. Cheers from Mexico.

  • With my Joule, it asks if it is frozen or fresh. and compensates. Before sous vide, I couldn’t get a boneless, skinless chicken breast perfect. It was either over or undercooked. Now I can cook the perfect breast for lovely chicken salads or sandwiches (and I do not sear for chicken breasts). Yum.
    I do not use oil. I keep and freeze the leftover bag juices in a quart jar that I keep in the freezer one for beef, one for chicken, and one for bacon (I haven’t started one for fish). Once it is nearly full, I thaw and remove the grease. I then have the most delicious liquid and use it for a gravy or au jus.
    Ps. No one talks about how much cleaner you keep your kitchen using the sous vide method. A pot of water, a ziplock freezer bag, a skillet with oil. I sear before sous vide, so the meat cooks with the lovely seared flavor. You can hit it with a second sear if needed (as recommended by Chef Steps).

  • The CC reads: “If you are watching this channel, you are probably not the kind of person who is satisfied with pretty good—you are the kind of person who will only settle for great. And for that even the Soviet method requires good technique.” Man, that could have been right out of a training video from the film Brazil.

  • Great video. It’s actually in a danger zone as is. I believe 2 hrs is at a point to reach pasteurization. Also, alot of meat(s) are “blade tenderized” along with the normal 15-30 day wet age. I know Costco/Sam’s both do this for alot of their meat. This can also lead to illness. Not saying I heed on precaution cause I don’t. But it’s a fact and good for ppl to know

  • I’m very confused are you French? Ukrainian? Greek?
    Either way great advice CHILLING BEFORE SEARING!!!
    You’ve just earned a SUBSCRIBER!!!

  • U can also put the meat in a bag, fill up a container with water and lower the bag in water until the air is out (making sure to not let water in bag) then zip shut…

  • And I just bought one of those vacuum sealers too… My mind is still a bit blown by your method of just easing the bag in the water with the zip open. So much cheaper and less hassle.
    Thank you for the tips!:)

  • I’m definitely going to try cooling in the fridge before searing, for 10 minutes. But completely cooling? When you sear it will raise the temp somewhat but its still going to be cold in the middle. Unless you sear long enough to heat the whole thing back up and then you no longer have a perfect cook with pink through and through. That I would like to see done and then cut open before I try it. My steak has to be warm all the way through. The only way I see that working is compromising on the outer portion of the steak being over cooked. It boils down to, (pun intended) preferences I suppose.

  • I’ve been using Sous Vide multiple times a week for the last five years and found a lot of useful information in this video! Thank you very much!

  • I have a similar setup, except that I have a cover over my container with a hole cut in a corner that fits around the heater when it’s installed. This provides a better temperature control and it will heat up faster.

  • I am very disappointed with SE for misrepresenting the food safety issues. The “danger zone” is an oversimplification because at 140 F the time to safety is very short, on the order of seconds. At 130 F, it is about two hours, but it is not unsafe in principal. Here the danger is too SHORT time at temperature. https://datcp.wi.gov/Documents/PHFHoldingFactSheet.pdf

  • I’m trying to lose weight but for some reason Im binge watching these vids… well… I guess if your going to only be able to eat one meal a day it might as well be some amazing sous vide steak and asparagus… how many calories is in the half pound of butter I’m about to baste my steak in? lol… I feel like I should write a book on how to get fat with only one meal a day smh…

  • Hi.
    How can i re-heat sous vide products without hardware? I mean: How to serve them at the correct temperature without overcook them at a grill or a frying pan?

  • 8:50 is a completely different steak, did you realize you didn’t cook it all the way through? or did you realize you burnt the steak… Do I need to timestamp that too?

  • Hi.
    How can i re-heat sous vide products without hardware? I mean: How to serve them at the correct temperature without overcook them at a grill or a frying pan?

  • Seems like a lot of extra work. But this dude has a natural comedy to him. Won’t ever use this method but wouldn’t definitely watch this guy more often.

  • well… reverse sear method is the superior method…. if you have a rational combi oven. served 50 people in one go with myself plus my sous.

  • I use a deep fat fryer to do my steaks. I use water instead of oil, and I have a real cheap fryer ( 20 ukp = $25 ) which has an analog dial so I can set it way lower than the settings for frying ( scale on the fryer starts at 130C but between that and zero is where you want to be ). Only downside is that I have to use a thermometer to check the temp but it has been reliable at low temps.

  • That is basically the worst vessel to cook in with an immersion heater. It constantly has to cycle on and off because it’s leaking heat so much. I use a modified $20 cooler, just took the lid off and cut a hole big enough for the heater to sit (could make a decent short video).
    Thank you for drying off the steak, a lot of videos skip that step.
    You might want to let the steak cool down a few degrees before searing it. You spent all that time getting it to a perfect temperature but then you pour on more heat when searing it which will raise it over that perfect temperature. Or you can set the water bath a few degrees below your target temp, though I wouldn’t do that if you’re aiming for rare.
    The Searzall is cool but a $20 electric heat gun works almost as well. If you skip the pan and just use the heat gun you don’t smoke up your house, but you lose out on the extra butter and herbs.

  • She gives some very helpful tips for beginners….. BUT.. And apologizes in advance for being blunt. You should NEVER Sous Vide in a Dam Ziploc Bag. Yup, there are hundreds of videos here on YouDude that state using Ziploc bags is not a problem. Magazines such as Bon Appetit, Cooks Illustrated etc will tell you it’s ok. It’s a very basic principle… Remove the air from the bag right. So what does it matter what type of bag? It matters alot. First by stating to the general public that using Ziploc bags are fine you are relying on the fact that everyone has common sense. I will put up a weeks pay to anyone who can prove to me that everyone they know has common sense. Using dollar store brands etc… cooking over 150° (While the bag won’t begin to break down, the closure seal can start to distort and vavoom its open) Some Bags have supposedly safe chemicals applied to help the food ‘slide’ better etc etc.. I could go on and on. While I’m not certain about every states health codes I can say this… If you’re a Chef using a Ziploc Bag in Sous Vide and you get a visit from your friendly neighborhood Spide ��.. Health Inspector??? I can assure you that you will be hit for it or worse. The Bottom line is this.. Sous Vide is an awesome technique used properly. But understand that there is a reason Professionals are required to use a Vacuum Sealer. It’s simply the correct way. You can get a decent VS from about $50-60 and up. Why risk it for you or your guests (Unless your M-inLaw is coming to dinner) Vegetive Pathogens and Spores won’t always kick you in the nuts but you can be 100% sure you won’t forget that meal anytime soon. Just my 2 cents on the issue and maybe a few pennies more
    Peace. T

  • I’ve personally found the reverse sear makes a better beef steak than sous-vide.
    Steaks are one of the few things that SV let me down. Most everything else is great though. Carrots, delicate sauces, pork loins, ribs.

  • With my Joule, it asks if it is frozen or fresh. and compensates. Before sous vide, I couldn’t get a boneless, skinless chicken breast perfect. It was either over or undercooked. Now I can cook the perfect breast for lovely chicken salads or sandwiches (and I do not sear for chicken breasts). Yum.
    I do not use oil. I keep and freeze the leftover bag juices in a quart jar that I keep in the freezer one for beef, one for chicken, and one for bacon (I haven’t started one for fish). Once it is nearly full, I thaw and remove the grease. I then have the most delicious liquid and use it for a gravy or au jus.
    Ps. No one talks about how much cleaner you keep your kitchen using the sous vide method. A pot of water, a ziplock freezer bag, a skillet with oil. I sear before sous vide, so the meat cooks with the lovely seared flavor. You can hit it with a second sear if needed (as recommended by Chef Steps).

  • Sorry you are so wrong on how to cook sous vide. Under vacuum means exactly that the food should be under vacuum, use a vacuum sealer. you set the temp to the correct temp that is what it will cook to. I dont know where you get your information from but it is full of errors. Please people look for other videos as this is all wrong. So wrong!!!

  • Just discovered your sous vide videos, Helen, after watching many others by various supposed “experts”, even pro chefs…and yours are the best, “by more than a mile”. Thanks, so much!

  • Using the torch alone can be tricky. If you only use the yellow part of the flame and not the blue part you won’t get that gas taste.

  • Honestly its a bit ironic but this video is something you’d show someone to talk them OUT of using sous vide…way to critical of the method and highlighting other {minor) issues that really don’t arise using the different devices APP programs…then again I am writing in 2020. but you really did do a good job of talking a person out of using this method…weird really.

  • I did my first sous vide after watching this channel the other day. I used a cool box and a thermometer. Did it for two hours in a zip lock bag. Seasoned with salt, pepper and and garlic granules and I can safely say it turned a bog standard rump steak into the best steak I’ve ever had. I seared in butter at the end of course.:)

  • I’m a new subscriber to your channel. VERY NICE VIDEO! Please look now what I have for sale on EBAY, the best compact searing tool ever. More videos to come so subscribe.
    https://www.ebay.com/itm/123972430284?var=&ssPageName=STRK:MESELX:IT&_trksid=p3984.m1555.l2649

  • Anova or Wancle?
    Wancle sous vide: https://amzn.to/2S9OQtw

    as a sous vide fan I’m glad to answer this question, I have an old Anova and purchased Wancle a few months ago, below is an objective comparison between the two devices.

    1.Price: Cost 99 dollar for Anova ($148.99 for WiFi enabled model, $321 for WIFI PRO enabled model) at that time and 79.99 dollar for Wancle.

    2.Package: Anova was packaging in a cylindrical box, looks cool compared to Wancle, which is packaging in a box with molded plastic
    compared to the Nomiku which comes in a box with molded plastic that holds everything in place. Plus my daughter loves the foam cylinder that is part of the packaging. She wears it and pretends like it is a beard (see picture). This means every time I take the Anova out, she gets excited…which makes me happy.

    2.Privacy Concerns: What disturbs me, and the most important reason I don’t like anova is Anova requires Internet Access and must login with Facebook to operate. Once I connect to the APP, it will monitor my IP address, when, where and what you are cooking (if I use the recipe feature), everything seems to be under close watch by this App. There is nothing which can prevent them from selling this personal data. I prefer to wancle cause I can directly operate on the machine instead of by an app, just like most of the other brands use. Just need to set desired time and temp, and press start, then I will get delicious food after one or two hours, I will not need to worry about the sous vide account, also don’t need to reconnect if the wifi or bluetooth connection is unstable.

    3.Screen and Clamp Design. The display screen of wancle curves outwards, which can protect the control panel against mist. Anova is designed straight, and the screen is usually hot while working. The adjustable clip of Anova fits more sizes of containers, works well for any pot or plastic food container, but the installation spends more time and could be a little wobbly when attached to coolers or other containers with an irregularly shaped edge; Wancle can be directly attached on the containers, it suits most common sizes, solid and has several different height settings, easy to raise or lower the unit to the correct level in the water, but it could not be attached on some unique containers which have thick walls.

    4.Temperature Range: Anova 210°F / 99°C, Wancle 211.8°F / 99.9°C

    5.Warranty. Anova 1 year, Wancle 2 years

    6.Power and Precision. I tested both of the circulators by heating up 4 gallons of water to 155°F and testing the temperature of the water using multiple thermometers. Firstly, Anova takes more time in heating water, this would depends on the wattage. Wancle is 850w, more powerful than Anova. Secondly, wancle has a better performance in holding temperature once the temperature reaches the desired temp, it was accurate to within 0.1-0.2° while anova was 0.2-0.5°

    7.Capacity Level:All water circulators have minimum and maximum water levels for operation. The minimum ensures that water is being taken in by the input port so that the heater doesn’t overheat. The maximum is to ensure that water-sensitive circuitry doesn’t get wet. Both of anova and wancle have max of 19 liter, about 5 gallons. Beef could be up to 5-8 pieces.

    8.Noise: Both of them are reasonably quiet (I had them running in my kitchen with the door open while I took a nap on the couch about 15 feet away and could barely hear them)

    10. User Interface:The Anova has a touch screen monitor with a number of more advanced functions that let you adjust temperature (in °F or °C) and cook time, as well as get diagnostic reports of how the system is functioning.The screen and touch interface makes me confident.The wancle user interface (controls) leave something to be desired, it is a little awkward when switching from temperature to time display. Each function should have a separate display.

    Each has its own advantages and disadvantages, but when you focus on the core functions, you will find that Wancle would be the better choice for sous vide cooking.

  • I think I’m going to try a steak “Sous Vide” style, for 24 hours then season it, then grill it.  It sounded like the longer the seasoning stayed on the steak, the more it dissipated.

  • Sous vide newbie here. This is a great video. I learned a lot. I also learned a lot from the comments. Question I notice when I buy frozen salmon in portions, the manufacture’s directions say to remove from packaging before thawing. Why is that? I can’t sous vide in their packaging?

    Also, what if i buy my own salmon or steak and vacuum seal it and freeze it. Do I have to remove the food from the vacuum sealed bag and change bags before cooking?

    And thanks for the tips about how to stop the food save before it squishes the food.

  • This ignores the varying degree of toughness of cuts. Should you sous vide filet mignon for 5 hours? GOOD GOD NO WE’RE NOT ANIMALS. Rib cross? Hit it for 9+. Beef short ribs? 36+.

  • I find steaks such as ribeyes and striploin very rubbery? compressed? when I use Sous Vide. When I cook steaks on the gas grill they come out juicy and tender, but when I use sous vide before searing it’s not that great. I asked local butcher about it and he told me that it’s due to vacuum sealed (compressed) meat cooked for an hour or two. Is this true? I have not yet tried Ziploc bag. I figure at least it won’t compress the meat while it’s being cooked in a sous vide bath.

  • Question about using the fridge cooling/drying method. If cooking a steak that won’t balance on it’s edge easily, would cooling/drying on a rack in the fridge be ok? Maybe flip and blot halfway through, or is this not necessary?

  • Just discovered my parents had one. First thing I did was drive to the butcher and by myself some wagyu ribeye�� they had A5 Kobe but I don’t have the much money lol

  • That steak is nearly well done and should be cooked at 54 degrees Celsius. You also seared it for far too long, cooking it from raw for 1 and a half minutes on each side would have given you a medium rare steak. 15 seconds each side to sear is plenty. Also you have to factor in which cut of meat it is, the weight, whether it is aged beef or not and how long it’s aged for. If you are going to do online video’s you need to get your knowledge and skills right first

  • I can agree with the gas station comment. I’ve used the searzall a couple times for novelty and everything tastes like zippo fuel. It’s disgusting and makes the room smell like propane.

  • 45 minutes on sous vide with 3 mins on the pan for a 1 inch thick Steak. What a joke, and he burnt and over cooked it. You could have done it in 8 mins on a griddle and would have gotten better results.

  • Disgusting.. cook it over lump charcoal or some apple wood.. WTF is this? That fat isn’t even rendered. Crappiest steak I’ve ever seen!

  • Hey, just wondering, since you say that you can sous vide in anything, can you do it in an InstaPot, pressure cooker? Nice video btw.

  • I’m a new subscriber to your channel. VERY NICE VIDEO! Please look now what I have for sale on EBAY, the best compact searing tool ever. More videos to come so subscribe.
    https://www.ebay.com/itm/123972430284?var=&ssPageName=STRK:MESELX:IT&_trksid=p3984.m1555.l2649

  • Yes, I love eating food that has been in vacuum-sealed in plastic… I may as well go buy some crap from the fridge/freezer section of my local grocery store lmfao ��

  • Great beginner’s guide, Thomas. You did a great job at an overview. I’ve been reading about these for a year or more. I saw a recipe for canning pickles slowly so as to not to over process them, whereas they stay crisp by either standing over the pot to keep it a consistent temperature or…..using a sous vide. It’s a sort of pasteurization technique I’ll need to research more, but I just ordered my Anova thanks to this video. Nice job.

  • I have cooked baby back ribs using sous vide few days ago and put in the fridge for 2 days. I plan to grill the ribs tomorrow, do I need to reheat the ribs or just leave the ribs out to room temperature before grilling? If need to reheat, at what temperature and for how long? Please help. TIA

  • me after watching this video: woke up early to prepare breakfast for myself. ended up sleeping on the kitchen floor waiting. missed work.

  • 45 minutes on sous vide with 3 mins on the pan for a 1 inch thick Steak. What a joke, and he burnt and over cooked it. You could have done it in 8 mins on a griddle and would have gotten better results.

  • Thanks for encouraging us, I was searching for this technique since 3 years but after a long time I got the idea. Thanks chef����❤️��

  • This is barely one step, perhaps even a fraction of a step above “how to make perfect steak in the microwave then sear it for visual authenticity.” Other options include: Running the steak through a dishwasher cycle or laying it on your car’s engine. This “eats” is not serious.

  • I’m sure everyone’s screaming about the plastic bags leeching some carcinogen or other horribleness into the food… so I’ll just leave it to them.

  • Heating plastic cause chemicals to leach into your foods, especially ziplock bags. ����‍♀️ ����‍♀️ They’re FREEZER bags for a reason. ���� I’m sticking with my Tagine and pressure cooker. This gadget is for people who don’t know how to cook meat/poultry to the correct temperature or use a meat thermometer. �� Some humans are too gullible.

  • The CC reads: “If you are watching this channel, you are probably not the kind of person who is satisfied with pretty good—you are the kind of person who will only settle for great. And for that even the Soviet method requires good technique.” Man, that could have been right out of a training video from the film Brazil.

  • I think he effed up… was trying to get medium-rare, and got medium instead.
    I would’ve re-shot this… steak doesn’t look good.

    IF yo want to see a sous-vide master, check out https://www.youtube.com/results?search_query=sous+vide+everything

  • Are all plastic bags BPH free. I don’t want to cook my food in a plastic bags anyway. Stove top eggs 3 minutes or so. Two hours for poached eggs. This is really a funny video. For ever we have been inundated with devices to save time. Not this time.

  • you totally missed the point of doing steak sou vide.
    Cooking it a minute each side then basting with butter overcooks the outside of the steak, the very thing sou vide is meant to avoid, you might as well just cook it normally.
    To prevent over cooking let the steak cool a bit then use a pre-heated cast iron pan or a blowtorch to sear with minimal oil, any herbs or garlic you put in the bag.
    Same flavor but better texture and none of that graying around the outsides of the meat.

  • The chef has done a great presentation… but u would need a solar panels because the amount of time it takes to cook…. but after my investigation the same company that makes these sous vide is also the owner of the electric company ( just a little side humor)

  • Helen, have you ever tried putting a think layer of mayo on your steak before searing? If not I’d highly suggest you try it, it creates and amazing sear! While its certainly true that moisture like water or juice is bad because it will turn to steam and inhibit a good sear, adding a fat like oil, butter or mayo on a burger, steak or salmon is a great way to add an excellent sear.

  • That steak is nearly well done and should be cooked at 54 degrees Celsius. You also seared it for far too long, cooking it from raw for 1 and a half minutes on each side would have given you a medium rare steak. 15 seconds each side to sear is plenty. Also you have to factor in which cut of meat it is, the weight, whether it is aged beef or not and how long it’s aged for. If you are going to do online video’s you need to get your knowledge and skills right first

  • Inch thick Prime Strips, 123° for a hour thirty and it was possibly the best steak I have ever had. I concur that the longer does not make better. I have over cooked several steaks with sous vide

  • I think I’m going to try a steak “Sous Vide” style, for 24 hours then season it, then grill it.  It sounded like the longer the seasoning stayed on the steak, the more it dissipated.

  • Anova or Wancle?
    Wancle sous vide: https://amzn.to/2S9OQtw

    as a sous vide fan I’m glad to answer this question, I have an old Anova and purchased Wancle a few months ago, below is an objective comparison between the two devices.

    1.Price: Cost 99 dollar for Anova ($148.99 for WiFi enabled model, $321 for WIFI PRO enabled model) at that time and 79.99 dollar for Wancle.

    2.Package: Anova was packaging in a cylindrical box, looks cool compared to Wancle, which is packaging in a box with molded plastic
    compared to the Nomiku which comes in a box with molded plastic that holds everything in place. Plus my daughter loves the foam cylinder that is part of the packaging. She wears it and pretends like it is a beard (see picture). This means every time I take the Anova out, she gets excited…which makes me happy.

    2.Privacy Concerns: What disturbs me, and the most important reason I don’t like anova is Anova requires Internet Access and must login with Facebook to operate. Once I connect to the APP, it will monitor my IP address, when, where and what you are cooking (if I use the recipe feature), everything seems to be under close watch by this App. There is nothing which can prevent them from selling this personal data. I prefer to wancle cause I can directly operate on the machine instead of by an app, just like most of the other brands use. Just need to set desired time and temp, and press start, then I will get delicious food after one or two hours, I will not need to worry about the sous vide account, also don’t need to reconnect if the wifi or bluetooth connection is unstable.

    3.Screen and Clamp Design. The display screen of wancle curves outwards, which can protect the control panel against mist. Anova is designed straight, and the screen is usually hot while working. The adjustable clip of Anova fits more sizes of containers, works well for any pot or plastic food container, but the installation spends more time and could be a little wobbly when attached to coolers or other containers with an irregularly shaped edge; Wancle can be directly attached on the containers, it suits most common sizes, solid and has several different height settings, easy to raise or lower the unit to the correct level in the water, but it could not be attached on some unique containers which have thick walls.

    4.Temperature Range: Anova 210°F / 99°C, Wancle 211.8°F / 99.9°C

    5.Warranty. Anova 1 year, Wancle 2 years

    6.Power and Precision. I tested both of the circulators by heating up 4 gallons of water to 155°F and testing the temperature of the water using multiple thermometers. Firstly, Anova takes more time in heating water, this would depends on the wattage. Wancle is 850w, more powerful than Anova. Secondly, wancle has a better performance in holding temperature once the temperature reaches the desired temp, it was accurate to within 0.1-0.2° while anova was 0.2-0.5°

    7.Capacity Level:All water circulators have minimum and maximum water levels for operation. The minimum ensures that water is being taken in by the input port so that the heater doesn’t overheat. The maximum is to ensure that water-sensitive circuitry doesn’t get wet. Both of anova and wancle have max of 19 liter, about 5 gallons. Beef could be up to 5-8 pieces.

    8.Noise: Both of them are reasonably quiet (I had them running in my kitchen with the door open while I took a nap on the couch about 15 feet away and could barely hear them)

    10. User Interface:The Anova has a touch screen monitor with a number of more advanced functions that let you adjust temperature (in °F or °C) and cook time, as well as get diagnostic reports of how the system is functioning.The screen and touch interface makes me confident.The wancle user interface (controls) leave something to be desired, it is a little awkward when switching from temperature to time display. Each function should have a separate display.

    Each has its own advantages and disadvantages, but when you focus on the core functions, you will find that Wancle would be the better choice for sous vide cooking.

  • I’ve been a carnivore for 3 years and I cook steak everyday. You name the method of cooking I’ve tried it. For me the best steak if you have time is to sous vide, then blow torch it. Just be sure to only let the tip of the flame cook the meat. Otherwise it will taste a bit like butane.

  • Always remember guys, using a lot is *butter*. XD

    I really love how this video showcases ways to do this on the less expensive side!

  • Hi I need help. Got mine on july 18 2020 got it for my girlfriend’s birthday and as an engagement gift too. And yesterday I proposed to her (july 27 2020) today as were trying it out nothing else works aside from the plus button. Please help me I even got the pro latest model. And Im trying to return it to the place where I bought it from ( online shopping here in philippines) theyre saying that I cant return it because its passed 7 days already!!

  • VIDEO CONTENT INDEX
    0:55 Sous Vide Containers
    3:05 What Sous Vide is all about?!
    6:15 Your First Cook (important)
    9:01 Bags, Plastic! Dangerous?
    10:01 Bags Options & How to use it!
    10:48 Vacuum Sealers
    13:04 How to use ZipLock Bags
    14:25 Steak Seasoning Advice
    15:07 Water Level & Container Tips
    16:51 Time & Temp
    20:06 How to Season Steaks for Sou Vide
    22:01 How to Bag Steaks
    22:57 How to Vacuum Seal
    24:26 Start the cook
    25:33 Searing what to keep in min!
    26:53 Prepping to Sear
    28:13 Searing Lesson

  • How can you taste a steak with a plastic fork? Lets crowdfound some proper cutlery for the sous vide everything team. Please repeat this exercise with a leg of lamb. I prepared one and everybody loved it, apart from my wife. She said it was to tender and wanted more oomph in her meat.

  • Yes, I love eating food that has been in vacuum-sealed in plastic… I may as well go buy some crap from the fridge/freezer section of my local grocery store lmfao ��

  • My first Sous Vide was done using the following:

    Ziplock bag
    Small drink cooler box (known in Australia as an Esky)
    Thermometer
    Timer
    and a Kettle

    Every 15 minutes I would check the temperature and add hot water if required.

    No specialized equipment!

  • why most sv recipes don’t use vacuum sealer? i mean even on anova site they suggest using water displacement method, seriosuly, vacuum sealer is a fraction of the sous vide machine cost and it’s far more versatile device, and this guy works with 3 anovas ffs

  • Ok I had to pause this to advise people NOT to use the broader tanks actually, those green tanks will damage your torch if you tilt it during use, that’s actually why you should be using the tank he is, those are made for use by plumbers so the torch isn’t damaged when they have to turn it all different angles. I went through 2 torches before I finally realized the green tanks were what was messing them up.

  • I feel there’s a lot wrong with this. No point in the Sears all as well as the cast iron. 15 seconds and flip? I’d Let the crust form for longer. Also no basting the butter over to get the flavour from the herbs and garlic? Hhmm

  • “If you use the torch alone, your meat is going to taste like a gas station.”
    Literally just did this, no gas station smell or taste. Makes sense, considering torches don’t run on gasoline or any other petroleum distillate. I wouldn’t trust the guy smoking his oils hard smoke and pointlessly throwing herbs haplessly into said pan.

  • you took the meat out and said it looked gross and said “ehhk”?? “if you use a torch only itll taste like a gas station” No because you put the torch so damn close to the meat thats why, you don’t know what you’re doing, and saying food looks disgusting and making little girl sounds after words DISLIKE

  • Of all the ways of cooking steak, sous vide is the smelliest and completely ruin the texture and the experience, transforming a great product into some sort of baby food. Plus you can grow bacteria very easily and get sick! NOT FOR ME! THANK YOU BUT NO THANKS. Easy way to understand if they are sous vide’ing your steak: cut and smell the core. If it smell funny, and chews like baby food, well now you know your enemy 😉

  • This is a great experiment. I’m new to Sous Vide cooking and have been wondering how the different cook times affect the results. Thanks for this!

  • This Sous Vide doesn’t seem like a new concept as people were boiling meat and searing for some time now.
    I’m not sold on this technique, the boiled meat will have a different taste and texture, similar to how boiled chicken then fried is.

  • 2 things, first I add a tad bit of oil into the bag, second I add butter to the pan after 1 min of searing on each side, then baste the steak with it and it does not burn off as quickly.

  • I think I’m gonna stick to coals and wood for my steaks. Super hot grill 3-4 minutes a side perfect med rare and way less time and hassle

  • Since I learned Sous Vide, and copies you guys for ideas… I only go to restaurants to eat what I cant do myself. Great work guys love your work.

  • You’re dumb af if you cook a steak sous vide, looks like it would taste terrible on the inside and out. Why the torch?? Why not just drop it on the ground and feed your golden retriever instead? And I know you have one don’t deny it.
    A hot pan, salt, oil and butter is all you really need for a great tasting steak. I can understand going out to a fancy steakhouse and getting dry aged and extra complex ingredients but no one is having a party cooking steaks like that or at a restaurant

  • This tutorial was amazing. There were some questions I had about sous vide and now I have a lot of those answered (filling in the gaps from your many videos!) I’m susprised there aren’t more views on this video, so detailed!

  • First, let me say I love you guys. I stumbled onto your channel after my son brought me a DASH sous vide for Christmas 2 years ago and I have been a fan from day 1. I brought an Anova Nano today and had to give it a try so I did your steak challenge only I cooked my 1.5-inch ribeye for 2 hours. Baby let me tell you, that piece of meat was soo flavorful and so tender, I was halfway done before I realized I had been cutting the steak with a butter knife. And not a butter knife/steak knife,.. a real honest to goodness dull as hell butter knife, but it was going through that steak like it had a 7000 grid sandpaper sharpening. I bit the inside of my lip twice from eating this piece of meat so fast. I followed your instructions to the tee, including seasonings and what the what,…. that meat was PERFECT!!! God Bless, stay safe and keep making us smile!

  • Curious why on the serious eats website all the tips are ” from 1 to 2/3/4 hours”. No guidelines for weight so wtf is the range for.

  • Hi I need help. Got mine on july 18 2020 got it for my girlfriend’s birthday and as an engagement gift too. And yesterday I proposed to her (july 27 2020) today as were trying it out nothing else works aside from the plus button. Please help me I even got the pro latest model. And Im trying to return it to the place where I bought it from ( online shopping here in philippines) theyre saying that I cant return it because its passed 7 days already!!

  • Does anyone have the ChefSteps Joule? If so, has anyone had problems with losing wifi connection while cooking? Once the connection is made again, whatever timer that was set, starts over. I know I can set a separate timer, but I’m wondering about the reliability of the software and whether I should buy a different sous vide that’s more analog. BTW: using bluetooth is unreliable because of where my living room is in relation to my kitchen.

  • I had to get a gym membership just from watching this episode. At about the 13 minute mark where he starts to cover the basics of basting, I simultaneously wanted to eat a whole stick of butter and hire a personal trainer. So much deliciousness happening.

  • If you place the steak in the fridge for 10 minutes, you can sear the steak 2x longer on the cast iron pan without overcooking the inside.

  • I have sous vide literally hundreds of steaks, and while it makes it easier to make a perfect thick steak, I disagree that it should be done with a steak of 1″ or thicker. It can be successfully used on steaks of any thickness including less then a 1/2″.

  • If using a FoodSaver Vacuum sealer, simply keep some oil in the freezer so that it’s solid when adding to the bag. Then seal. No problem with oil interfering with the vacuum. Or just add butter instead of oil. Same concept.

  • Anova or Wancle?
    Wancle sous vide: https://amzn.to/2S9OQtw

    as a sous vide fan I’m glad to answer this question, I have an old Anova and purchased Wancle a few months ago, below is an objective comparison between the two devices.

    1.Price: Cost 99 dollar for Anova ($148.99 for WiFi enabled model, $321 for WIFI PRO enabled model) at that time and 79.99 dollar for Wancle.

    2.Package: Anova was packaging in a cylindrical box, looks cool compared to Wancle, which is packaging in a box with molded plastic
    compared to the Nomiku which comes in a box with molded plastic that holds everything in place. Plus my daughter loves the foam cylinder that is part of the packaging. She wears it and pretends like it is a beard (see picture). This means every time I take the Anova out, she gets excited…which makes me happy.

    2.Privacy Concerns: What disturbs me, and the most important reason I don’t like anova is Anova requires Internet Access and must login with Facebook to operate. Once I connect to the APP, it will monitor my IP address, when, where and what you are cooking (if I use the recipe feature), everything seems to be under close watch by this App. There is nothing which can prevent them from selling this personal data. I prefer to wancle cause I can directly operate on the machine instead of by an app, just like most of the other brands use. Just need to set desired time and temp, and press start, then I will get delicious food after one or two hours, I will not need to worry about the sous vide account, also don’t need to reconnect if the wifi or bluetooth connection is unstable.

    3.Screen and Clamp Design. The display screen of wancle curves outwards, which can protect the control panel against mist. Anova is designed straight, and the screen is usually hot while working. The adjustable clip of Anova fits more sizes of containers, works well for any pot or plastic food container, but the installation spends more time and could be a little wobbly when attached to coolers or other containers with an irregularly shaped edge; Wancle can be directly attached on the containers, it suits most common sizes, solid and has several different height settings, easy to raise or lower the unit to the correct level in the water, but it could not be attached on some unique containers which have thick walls.

    4.Temperature Range: Anova 210°F / 99°C, Wancle 211.8°F / 99.9°C

    5.Warranty. Anova 1 year, Wancle 2 years

    6.Power and Precision. I tested both of the circulators by heating up 4 gallons of water to 155°F and testing the temperature of the water using multiple thermometers. Firstly, Anova takes more time in heating water, this would depends on the wattage. Wancle is 850w, more powerful than Anova. Secondly, wancle has a better performance in holding temperature once the temperature reaches the desired temp, it was accurate to within 0.1-0.2° while anova was 0.2-0.5°

    7.Capacity Level:All water circulators have minimum and maximum water levels for operation. The minimum ensures that water is being taken in by the input port so that the heater doesn’t overheat. The maximum is to ensure that water-sensitive circuitry doesn’t get wet. Both of anova and wancle have max of 19 liter, about 5 gallons. Beef could be up to 5-8 pieces.

    8.Noise: Both of them are reasonably quiet (I had them running in my kitchen with the door open while I took a nap on the couch about 15 feet away and could barely hear them)

    10. User Interface:The Anova has a touch screen monitor with a number of more advanced functions that let you adjust temperature (in °F or °C) and cook time, as well as get diagnostic reports of how the system is functioning.The screen and touch interface makes me confident.The wancle user interface (controls) leave something to be desired, it is a little awkward when switching from temperature to time display. Each function should have a separate display.

    Each has its own advantages and disadvantages, but when you focus on the core functions, you will find that Wancle would be the better choice for sous vide cooking.

  • I prefer my cast iron pan hotter than that, I usually let it smoke for at least a minute first. Then I sear the fat cap first to get some oil in the pan. I also prefer oiling the meat, I feel like that gets it darker

  • You can do sous vide with thinner steak if you dunk the bag in ice water for about 30 seconds to lower the exterior temperature before searing, and also use a hotter searing application like a charcoal chimney starter. For non aged steaks you can give them a dry brine (about 1/2 a tsp of course salt per pound of meat) overnight in the fridge on a rack and it will do amazing things for their tenderness. You can even salt steaks and freeze them in the sous vide bag (or a ziplock bag) using a bowl of hot water to seal them.

  • I find that if you’re going to sear them in a pan or on a regular grill, giving them a quick cool-down first helps maintain the even doneness. For one steak, I’ll just run it under the cold tap for a few minutes before de-bagging. An ice bath works well for multiple steaks. That will give you a bit more time in the pan before creating the gray band and allows for a good sear. I tend to prefer the extra hot methods like Searzall or using my charcoal chimney as a makeshift “rocket stove”.

    Personally, I don’t find the Searzall causes the meat to taste like fuel at all. Since that’s exactly what it was designed to eliminate, I’m not at all surprised. I get right up on it, too, blistering the fat and creating a hint of char. I have one of the most sensitive senses of smell of anyone I know, and all I taste or smell is clean meat. Grilling over charcoal or even a propane grill imparts way more fuel taste (not that that’s always a bad thing).

  • To get a much better sear, let the steaks dry and rest in the fridge for 8-10mins before searing gives it more time to sear, less greyness, more juices.

  • Thanks for a great video… YOU ALWAYS SAY LINKS DOWN BELOW… BUT THEY ARE NOT THERE… I have been watching your channel and thinking of buying a Sous Vide… I love it that the steaks can be seasoned and vacuum sealed and then frozen… I really hate the resulting grease-splatter mess of pan-frying steaks so this might be an option for me. Also the pan-frying gets the kitchen smelly… ( I am a perfectionist )

  • Just a heads up the temp conversions shown in this video are incorrect. It shows that 135F=52.7 when it actually equals 57.2C. 52.7C = 127F.

  • If I was cooking sous vide, I’d have that pan ungodly hot, oil smoking, then add a little more seasoning to get that crusty sear, then leave steaks down for 1 minute, whilst adding butter,garlic, and thyme, then flip, baste, 30 secs later, take steaks out, let them rest for 1 minute, and they’re perfect for me, just a tad over medium rare, but utterly delicious. It such a personal thing though, so experiment with what works best for you, and enjoy.

  • I’ve had great luck with sous vide at longer cook times like 4-5 hours. However, I also cook at a lower temperature (125°F) and it takes longer for some of the proteins to break down at that low of a temperature. By the end of the cook, I’m left with a tasty, tender, rare steak.

  • To use a Foodsaver with liquid and marinades, use a Gripstik (Bag sealer clip stick as is used to seal bags of chips) press out the air first, then stop the vacuum when the liquid pulls. Also for long cooks, it is best to have a covered container to prevent evaporation. I put a towel around the container to make the temperature more uniform and save energy.

  • Does anyone have the ChefSteps Joule? If so, has anyone had problems with losing wifi connection while cooking? Once the connection is made again, whatever timer that was set, starts over. I know I can set a separate timer, but I’m wondering about the reliability of the software and whether I should buy a different sous vide that’s more analog. BTW: using bluetooth is unreliable because of where my living room is in relation to my kitchen.

  • Have you tried to Sous vide a steak in glass containers? Would it work? Trying to find a better alternative to using plastic but not sure it’ll work.

  • VIDEO CONTENT INDEX
    0:55 Sous Vide Containers
    3:05 What Sous Vide is all about?!
    6:15 Your First Cook (important)
    9:01 Bags, Plastic! Dangerous?
    10:01 Bags Options & How to use it!
    10:48 Vacuum Sealers
    13:04 How to use ZipLock Bags
    14:25 Steak Seasoning Advice
    15:07 Water Level & Container Tips
    16:51 Time & Temp
    20:06 How to Season Steaks for Sou Vide
    22:01 How to Bag Steaks
    22:57 How to Vacuum Seal
    24:26 Start the cook
    25:33 Searing what to keep in min!
    26:53 Prepping to Sear
    28:13 Searing Lesson

  • you took the meat out and said it looked gross and said “ehhk”?? “if you use a torch only itll taste like a gas station” No because you put the torch so damn close to the meat thats why, you don’t know what you’re doing, and saying food looks disgusting and making little girl sounds after words DISLIKE

  • Vous êtes vraiment tous affublés d’obésité morbide à ce point aux US? Mais comment un tel peuple gros et gras est arrivé à faire chier le monde entier??

  • This made me want to buy a sous vide device. There a so many. What’s your advice if I want to buy just 1. So not a cheap one to start and so on. �� Love your vids

  • Hey guga I gotta challenge for you go to Peter Luger in new York City and try to see if you can make a better steak then them an 130 year old restaurant vs you guga what do you say

  • Try sealed vacuum bag vs unsealed vacuum bag and a unsealed ziplock. I like open bag better, it allows a better internal flavor and the ziplock is more flexible and allows water to smash the bag for Dettmer contact. Let me know what you think.

  • I use a deep fat fryer to do my steaks. I use water instead of oil, and I have a real cheap fryer ( 20 ukp = $25 ) which has an analog dial so I can set it way lower than the settings for frying ( scale on the fryer starts at 130C but between that and zero is where you want to be ). Only downside is that I have to use a thermometer to check the temp but it has been reliable at low temps.

  • about 3 hours up the road from you in Cocoa. Just ordered the ANOVA you gave her, it should be here in 2 weeks. I have a beautiful 2″ Ribeye waiting for my first Sous Vide and my mouth is already watering.

  • Got my sous vide stick, container and vacuum chamber coming tomorrow, can’t wait to try it all out. This is the best step by step guide that I have found, thank you so much x

  • Add 10 SEZCHUAN seeds to bag, dried scallions and tablespoon of butter, pepper, salt and cook2 hours first day. Refrigerate overnight in same bag then 45 min after tank up to temp. Combo pan fry in garlic, mushrooms, torch.

  • makes video about how to do sous vide right
    uses zip lock instead of vacuum bags
    Did she really say home vacuum sealer is useless? Lady… I can’t take this seriously.

  • I like mine a little more done than the 1 hour one. The 6 hour one looks pretty good. I would like you to do a 1, 2 and 4-hour contest:) but bump up the temp 2 degrees:)

  • The chef has done a great presentation… but u would need a solar panels because the amount of time it takes to cook…. but after my investigation the same company that makes these sous vide is also the owner of the electric company ( just a little side humor)

  • First, let me say I love you guys. I stumbled onto your channel after my son brought me a DASH sous vide for Christmas 2 years ago and I have been a fan from day 1. I brought an Anova Nano today and had to give it a try so I did your steak challenge only I cooked my 1.5-inch ribeye for 2 hours. Baby let me tell you, that piece of meat was soo flavorful and so tender, I was halfway done before I realized I had been cutting the steak with a butter knife. And not a butter knife/steak knife,.. a real honest to goodness dull as hell butter knife, but it was going through that steak like it had a 7000 grid sandpaper sharpening. I bit the inside of my lip twice from eating this piece of meat so fast. I followed your instructions to the tee, including seasonings and what the what,…. that meat was PERFECT!!! God Bless, stay safe and keep making us smile!

  • If you are using a grill with searing grates, how long would you recommend for medium rare? And I’m assuming since you Sous vide then to medium rare it would not be long since they will keep cooking past there.

  • Hi,
    Seen ur video on emu eggs. How did you sous vide it and what did you do afterwards. It looked fried and very creamy. Help. Thanks

  • makes video about how to do sous vide right
    uses zip lock instead of vacuum bags
    Did she really say home vacuum sealer is useless? Lady… I can’t take this seriously.

  • I’ve had great luck with sous vide at longer cook times like 4-5 hours. However, I also cook at a lower temperature (125°F) and it takes longer for some of the proteins to break down at that low of a temperature. By the end of the cook, I’m left with a tasty, tender, rare steak.

  • Purchased the joule after watching several of your videos. Did steak for the first time today. After my wife’s first bite she gave me the Guga face of approval. Thanks

  • One thing many, if not all of you sous vide vets know already (I’m BRAND new to this style of cooking) is when Helen demostrates how to get all the air out of a Ziplock bag, it isn’t necessay to do it in the preheated hot water bath. It can be done in a separate container/pot with cold or warm water.
    If I’m wrong about doing it that way instead of messing with hot water please let me know. I realize the water preheated by the sous vide isn’t boiling but everybody’s tolerance to heat is different. Me personally?..I can handle a lot of heat to my hands.

  • Funny, I started watching Helen’s video because I thought my meat was really under done but it looked just like the meat in the video and I could cut it with a fork. This was my very first time cooking sous vide with my Anova!

  • Not a good chef. It always annoys the hell out of me seeing “experts” committing this idiocy. Oil + steak + salt and pepper = nothing. Doing it the way shown will only add salt and pepper suspended in oil to ensure it will never contact or effect the meat in any way. Meat is mostly water, which a kindergarten student can tell you does not mix with oil. If you are going to salt your meats, leave oil out of it. The purpose of salting (dry brining) is to create salt balance via osmosis between the salt on the outside and the water within the steak, eventually resulting in a saltier steak when the two levels balance. If someone is promoting an oil based marinade (unless used as a flavoured coating), they don’t understand food science.

  • My main problem with Sous-Vide is the plastic bag. Plastic bags contain plasticizers which are known to migrate into food and cause endocrine disorders. It would be great to figure out a way to do this without plastic bags.

  • Gonna try this for the first time tomorrow with my specially delivered Sirloin Steak from small slaughter in a small village in Sweden. Thanks for being so instructive!

  • Perfect beginner tutorial, but the result will always be prime grade!!! Have tried so many times, and I satisfied every one of my friends. Thank you GUGA!

  • Split the difference and try 3 hours. Also the amount of spice is really surprising. That’s about the amount I´ve used combined in 4 months on all meats I´ve eaten. I´m more of a raw garlic fanboy…

  • I’m definitely checking out the dishwasher video next ����

    Real stuff tho. For like $140, I got a highly rated Circulator, large tub and vacuum sealer/bags. 150 bags (3 sizes) for like 25 bucks?! Its so inexpensive to cook with Sous Vide and the end result is amazing.

  • Outta sight! I love your channel.
    When I first discovered your channel, I bought the Searzall head. I was disappointed with the heat output. I tried a propane torch, same result. A cast iron pan on a gas stovetop was the most satisfactory for me.

  • Have you tried to Sous vide a steak in glass containers? Would it work? Trying to find a better alternative to using plastic but not sure it’ll work.

  • Make sure you use the plastic bags that are not releasing chemicals in higher temperatures, BPA’s. Check it! Foodsaver bags are BPA-free, but other brands will be too, like the one’s from IKEA.

  • Smuuking hot �� (he said) and the steak looks undone. I’m wondering who could afford all the equipment and wait such a long time to have a piece of meat. Ohhh… Thinking again…well we do that…but that that’s another conversation��

  • Hey guga I gotta challenge for you go to Peter Luger in new York City and try to see if you can make a better steak then them an 130 year old restaurant vs you guga what do you say

  • God Bless you guys, you have opened my eyes to a new way of cooking! Can you do a pork butt or pork shoulder for pulled pork? Please.

  • Heating plastic cause chemicals to leach into your foods, especially ziplock bags. ����‍♀️ ����‍♀️ They’re FREEZER bags for a reason. ���� I’m sticking with my Tagine and pressure cooker. This gadget is for people who don’t know how to cook meat/poultry to the correct temperature or use a meat thermometer. �� Some humans are too gullible.

  • Hey, just wondering, since you say that you can sous vide in anything, can you do it in an InstaPot, pressure cooker? Nice video btw.

  • Not a good chef. It always annoys the hell out of me seeing “experts” committing this idiocy. Oil + steak + salt and pepper = nothing. Doing it the way shown will only add salt and pepper suspended in oil to ensure it will never contact or effect the meat in any way. Meat is mostly water, which a kindergarten student can tell you does not mix with oil. If you are going to salt your meats, leave oil out of it. The purpose of salting (dry brining) is to create salt balance via osmosis between the salt on the outside and the water within the steak, eventually resulting in a saltier steak when the two levels balance. If someone is promoting an oil based marinade (unless used as a flavoured coating), they don’t understand food science.

  • Hello, that’s cool, but I could just season my food in a ziplock bag then boil water use a thermometer to check the temperature and there you go!

  • Helen, have you ever tried putting a think layer of mayo on your steak before searing? If not I’d highly suggest you try it, it creates and amazing sear! While its certainly true that moisture like water or juice is bad because it will turn to steam and inhibit a good sear, adding a fat like oil, butter or mayo on a burger, steak or salmon is a great way to add an excellent sear.

  • After 20yrs+ of managing fine-dining concepts, I “get” the purpose of sous vide for quick execution in feeding the masses, but this whole process is WAY over-thought for pan-searing anything less than a half dozen steaks.
    Sans, better to master the art of driving a nail into a board using a hammer, THEN graduating to using a nail gun.

  • He put that steak in the pan and almost treated it as though it was raw instead of just doing a quick sear. Of course it was going to be overcooked.

  • not trying to sound negative, but if you had a roast in oven compared to family member in hospital, (what is more important)… and no offense she doesn’t seem like she want to be there, act, say any thing…

  • I was at the gym today doing deadlifts and squats and thinking; man I would like to sous vide everything, but it’s that damn blowtorch, that’s what I really want. I want to blowtorch thick Costco NY Strip loin steaks. And then I just roll in here and what pops up on my You Tube feed? A sous vide beginners guide. I need to blow torch me some steaks because there’s this real finesse to having your steaks Chicago Style Blue and what better way than 3 hours in sous vide tank then a fast hot blow torch to sear that steak.

  • I’ve been using Sous Vide multiple times a week for the last five years and found a lot of useful information in this video! Thank you very much!

  • Just discovered your sous vide videos, Helen, after watching many others by various supposed “experts”, even pro chefs…and yours are the best, “by more than a mile”. Thanks, so much!

  • Hi,
    Seen ur video on emu eggs. How did you sous vide it and what did you do afterwards. It looked fried and very creamy. Help. Thanks

  • Hi Guga, something that you should add to this video is that with the vacuum sealer that you gave your niece can be used with the cheap bags that the industrial sealer use. All you need to do is take a thin slice (about 1 inch thick) of the vacuum bags intended for that sealer and place it vertically inside the cheap bags. Ideally make this thin slice sit on top of your meat and extend right out of the top of the bag. Now seal away, the textures in that slice allow air to be sucked out of the vacuum bag just perfectly. YEs you still need to buy a roll of the special textured bags but you only use about an inch per bag no so they last a lot longer.

  • And I just bought one of those vacuum sealers too… My mind is still a bit blown by your method of just easing the bag in the water with the zip open. So much cheaper and less hassle.
    Thank you for the tips!:)

  • I have sous vide literally hundreds of steaks, and while it makes it easier to make a perfect thick steak, I disagree that it should be done with a steak of 1″ or thicker. It can be successfully used on steaks of any thickness including less then a 1/2″.

  • Guga, I love your videos, recipes are always awesome and it is a pleasure to watch you share the passion and the fun. I was wondering though, would you consider using those manual pump reusable bags? I know it is not as convenient but the amount of waste generated each episode (weekly) is horrendous: the bags, the gloves, the paper towels.

    Keep on cooking.

  • Do you need to bring the steak to room temperature before immersion or can you do it straight from the fridge? If from the fridge do I have to extend the cooking time to allow for this?

  • I am really interested in learning about sous vide cooking. Unfortunately, it’s taking this guy so long to get to the point, I’m ready to jump off a fvc

  • Hola,hermano llegué a tú canal por casualidad,mira te digo, buenísimos vídeos,no se si también has pensado la Idea de hacerlos en Idioma Español,pienso tendrías muchas más visitas a tus Canales

  • Just found this. I was researching Sous Vide and happily stumbled on this.

    One of the first youtuber cooks who reminds me of Justin Wilson. Not Justin’s accent or anything, just his delivery, He makes you smile with his honest enthusiasm and wants the viewer to enjoy whatever he is doing as much as he is. He wants you to cook like he is cooking so you can enjoy it as much he does, wants you to connect with friends and family like he does by cooking good food.

    “A lot of butter.. More butter the better..And you baste it everybody”. Like “Shut up with all the whining this is going to taste great and you are not going to be eating a stick of butter”. I like Guga as much as whatever he is cooking.

  • Sabia que hablabas español! Desde que te oí decir “chicharrones” en un vídeo. Thanks for all the experiments, I do enjoy your videos and sure you can catch me late at night watching them. Cheers from Mexico.

  • This made me want to buy a sous vide device. There a so many. What’s your advice if I want to buy just 1. So not a cheap one to start and so on. �� Love your vids