Have you heard about sous vide cooking and aren’t sure what it means? In this episode of Kitchen Conundrums, Thomas Joseph shares his knowledge about cooking sous vide and shows you how to get perfectly cooked fish, eggs, and steak.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
If you want th best flavour, DON'T I repeat DON'T put oil or butter in the bag. Oil or butter is only used, when you sear the meat. Oil or butter in the bag, will spoil alot of the flavour. Try and make two identical steaks, one with butter in the bag and one without, and taste the difference. And yes butter and olive oil taste great, but it DOESN'T improve the flavour in a sous vide bag.
Seems impractical if I've got several items I'd like to cook, that have different cooking times, I'd then have to buy several sous vides. I also don't like cooking my food in a plastic bag in heated water. No thanks, I'll buy a slow cooker instead and chuck all my food in there in one go, and slowly cook all of it at the same temperature.
This is the most ridiculous and useless cooking utensil ever. How can you cook seasoning in a bag it's not possible you basically just heating the seasoning around the food. Whoever uses this does not know how cooking works. Can't you just put the food into the water and let the device cook the food. That seems more reasonable to me. only thing is, if you want to eat today you have to start yesterday..DUMB!
I have concerns about the plastic bag. Had dinner out with friends at a restaurant and one friend had a very thick pork chop.We had a tiny bite to share and taste. The most tender pork I have ever eaten. I'd like th sous vide for that.
Two hours to poach an egg!!!…you have to be kidding…I do it in under 7 minutes in a watered pan…under a minute+ in a microwave. Sear a steak, baste in butter and herbs then bake off for 5 mins in an oven let rest…15 mins max….NOT bloody hours. You didn't even render the fat strip on the side of the steak! what rubbish.
Who wants to take an hour or your and a half for cooking sreak? Who does that? Do you people have a job and have to get food on the table? What restaurant takes an he to cook your steak or anything else?
I cooked salmon sous vide last night – it was my first attempt at sous vide since I got a device for my birthday. I cooked it at 133F for about an hour, 1" thick filets, and it was absolutely disastrous. I read a chart that said that that time would yield "firm flaky flesh" but it was very underdone. So, i'll have to keep experimenting I guess.
I love it! For the generation concerned about the world ending soon, within the next 12 years, if we don't change things let's cook our food in fossil fuel made Ziploc bags with tons of water as the base…day and night. And the method of heating is, you guessed it, fossil fuels! I wonder if AOC is trying this upcoming method. Should work well with her New Green Deal….(as if she had the brains to come up with that one on her own).
Your video was very informative since I had never heard of sous vide cooking before. Just have a question though…Isn't cooking in zip lock bags just like microwaving them as far as adding cancer causing chemicals for the food you are cooking? I would never ever use a plastic back to cook in. So how would you cook if you didn't use a zip lock bag? My second thought is about the eggs…45 minutes? Are you kidding me? OMG. I would rather fry one in 2 minutes or less. Texture is irrelevant unless you are making custard or some other recipe like that. And the electricity it uses in that 45 minutes…so much more than nuking an egg for 30 seconds in the microwave. I don't see the benefit at all. And now, after learning that they put food in plastic to cook it, I am going to have to ask people in restaurants if the steak or meat was first cooked in a plastic bag before frying. God No wonder so many people have cancer in this country.
This guys doesn’t know anything about sous vide steaks first he has the temperature way to high. 140 will give a medium well to well and adding the olive oil will take away flavor from the steak. Never use a fat when cooking beef sous vide. Fats will take away the flavor of the beef. If you want to learn how to do this right go to sous vide everything. They know what they are doing. This guy is not giving you good information.
45 mins to cook a fish fillet or 5 mins in a pan — i can't see the advantage here. 🤭
2 hours for a medium-rare steak? 😂💦
AMATEUR!!!
If you want th best flavour, DON'T I repeat DON'T put oil or butter in the bag. Oil or butter is only used, when you sear the meat. Oil or butter in the bag, will spoil alot of the flavour. Try and make two identical steaks, one with butter in the bag and one without, and taste the difference. And yes butter and olive oil taste great, but it DOESN'T improve the flavour in a sous vide bag.
0:52–1:00 Gnarly scratching. Good thing the food is in bags otherwise it would be seasoned “avec la peau” (with skin).
I wonder how much of the chemicals from the plastic bag gets leached into the food you're cooking. This seems potentially toxic.
poor dude doesnt even get credit for being in the video wtf
Sorry but this is stupid and people who buy this is more STUPID 🤫
Seems impractical if I've got several items I'd like to cook, that have different cooking times, I'd then have to buy several sous vides. I also don't like cooking my food in a plastic bag in heated water. No thanks, I'll buy a slow cooker instead and chuck all my food in there in one go, and slowly cook all of it at the same temperature.
This is the most ridiculous and useless cooking utensil ever. How can you cook seasoning in a bag it's not possible you basically just heating the seasoning around the food. Whoever uses this does not know how cooking works. Can't you just put the food into the water and let the device cook the food. That seems more reasonable to me. only thing is, if you want to eat today you have to start yesterday..DUMB!
never give up the flavour of butter or olive oil. ever. straight up
I have concerns about the plastic bag. Had dinner out with friends at a restaurant and one friend had a very thick pork chop.We had a tiny bite to share and taste. The most tender pork I have ever eaten. I'd like th sous vide for that.
Useless device
Two hours to poach an egg!!!…you have to be kidding…I do it in under 7 minutes in a watered pan…under a minute+ in a microwave. Sear a steak, baste in butter and herbs then bake off for 5 mins in an oven let rest…15 mins max….NOT bloody hours. You didn't even render the fat strip on the side of the steak! what rubbish.
HERBS….its not 'erbs….There is a H in it. bloody Americans. HERBS!!!!!!!!!!!!!!!!!!!!!!!!
Who wants to take an hour or your and a half for cooking sreak? Who does that? Do you people have a job and have to get food on the table? What restaurant takes an he to cook your steak or anything else?
I cooked salmon sous vide last night – it was my first attempt at sous vide since I got a device for my birthday. I cooked it at 133F for about an hour, 1" thick filets, and it was absolutely disastrous. I read a chart that said that that time would yield "firm flaky flesh" but it was very underdone. So, i'll have to keep experimenting I guess.
Good luck eating food with plastic and later get a cancer!!!!!!
I've been shitting three times a day due to the healthy elements that exist in my diet. I feel great.
I love it! For the generation concerned about the world ending soon, within the next 12 years, if we don't change things let's cook our food in fossil fuel made Ziploc bags with tons of water as the base…day and night. And the method of heating is, you guessed it, fossil fuels! I wonder if AOC is trying this upcoming method. Should work well with her New Green Deal….(as if she had the brains to come up with that one on her own).
Your video was very informative since I had never heard of sous vide cooking before. Just have a question though…Isn't cooking in zip lock bags just like microwaving them as far as adding cancer causing chemicals for the food you are cooking? I would never ever use a plastic back to cook in. So how would you cook if you didn't use a zip lock bag? My second thought is about the eggs…45 minutes? Are you kidding me? OMG. I would rather fry one in 2 minutes or less. Texture is irrelevant unless you are making custard or some other recipe like that. And the electricity it uses in that 45 minutes…so much more than nuking an egg for 30 seconds in the microwave. I don't see the benefit at all. And now, after learning that they put food in plastic to cook it, I am going to have to ask people in restaurants if the steak or meat was first cooked in a plastic bag before frying. God No wonder so many people have cancer in this country.
wow 62 minute for 1 steak :))))
This guys doesn’t know anything about sous vide steaks first he has the temperature way to high. 140 will give a medium well to well and adding the olive oil will take away flavor from the steak. Never use a fat when cooking beef sous vide. Fats will take away the flavor of the beef. If you want to learn how to do this right go to sous vide everything. They know what they are doing. This guy is not giving you good information.
steak overcooked