Yay! We finally found something James approves of!! Sous Vide is French for ‘under vacuum’ and is a method of cooking where food is placed in a sealed plastic pouch then put in a water bath to cook for a long period of time. Of course the chefs are going to love this one.
You can find out more about the gadgets/ingredients we’ve reviewed in the links below. Just so you know, these are likely to be affiliate links, which means if you buy something from the store after clicking on them, the store will pay us a percentage of your basket… This doesn’t cost or change anything else for you!
You can get yourself one here: https://amzn.to/2xMThn8
We have the same machine. It has cooked the best chicken breast and steak I have ever had! It's a bit pricy and the bags are a bit wasteful (need silicon bags to be a bit cheaper). But definitely recommend it 🙂
I actually have this. I've used it once. got it as a gift…. I WILL say that my brother in law and sister got it as well and use it ALL the time. definitely about preference.
The great thing about sous vide is consistency. Yes, I would prefer to put my meat in the oven and cook it faster, but then I have to judge the time based on volume and on how long I've browned it in the skillet first. So, it's a bit of a chancy process, especially if you are not very experienced, which I'm not. Result? I bought a sous vide immersion heater.
I have one of these and love it. Very surprised they didn't finish the chicken in a skillet or with a torch though as that's always been my experience with sous vide. Cook it perfect all the way through and then hit it with a ripping hot skillet to char just the outside.
I'm allergic to fish ,shellfish, chicken, beef, lamb… But I would love to eat salmon if I could 😢. I think I'm over the chicken/eggs…..see not all black people eat chicken .😂😂😂😂😂😂.sorry for laughing at my own joke
I have an Anova cooker and I absolutely love it. I use it all of the time. It the moment of writing this I am pasteurizing eggs, because I live in America an want to have Carbonara without the risk of death. Also, it makes a cheap cut of meat amazing.
We have the same machine. It has cooked the best chicken breast and steak I have ever had! It's a bit pricy and the bags are a bit wasteful (need silicon bags to be a bit cheaper). But definitely recommend it 🙂
I actually have this. I've used it once. got it as a gift…. I WILL say that my brother in law and sister got it as well and use it ALL the time. definitely about preference.
I love how much James reminds me of Murray, the red Wiggle.
not worth it whatsoever and also takes much much longer
Buttt…
The great thing about sous vide is consistency. Yes, I would prefer to put my meat in the oven and cook it faster, but then I have to judge the time based on volume and on how long I've browned it in the skillet first. So, it's a bit of a chancy process, especially if you are not very experienced, which I'm not. Result? I bought a sous vide immersion heater.
This is just a commercial now.
Hmm, useless? No. Pretentious? Yup, but still more practical than a lot of things on that segment.
I really like the joke at the end
Overpriced but useful.
I have one of these and love it. Very surprised they didn't finish the chicken in a skillet or with a torch though as that's always been my experience with sous vide. Cook it perfect all the way through and then hit it with a ripping hot skillet to char just the outside.
James is adorable!!!
I own 2 Anova. Love them. It's amazing what you can do. Cook, cook and freeze or the best creme brulee ever.
I'm allergic to fish ,shellfish, chicken, beef, lamb… But I would love to eat salmon if I could 😢. I think I'm over the chicken/eggs…..see not all black people eat chicken .😂😂😂😂😂😂.sorry for laughing at my own joke
I think it might be useful for college students that don't have enough time.
I really don't like the idea of cooking things in a plastic bag. even if it is BPA free doesn't mean that it is safe over long time.
ADVERT
Oh my god!!! James is SO CUTE!! I want to see more of him. Pretty Please. With a cherry on top.
Please try an air frier and do a whole bunch of recipes
I have an Anova cooker and I absolutely love it. I use it all of the time. It the moment of writing this I am pasteurizing eggs, because I live in America an want to have Carbonara without the risk of death. Also, it makes a cheap cut of meat amazing.