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

I never had issues with overcooking. But now I understand. I almost always sous vide huge batches of proteins and then freeze them on the weekend. So I can sear my chicken breatst on weekdays, so I always seared (defrosted but) cold chicken anyway 😆

Nice job on the instructions. With the different types of oil, and their different smoke point, I was looking for you to throw down the top three oils you sear with.

Just use the microwave sous-vide method and your steak is ready in 15 mins.

what a perfect woman

You said vacume but your bag isent so all the juces are going to come out?

So when you have 8 to 10 pieces. Cooking time should increase? Would you say

Sous Vide is really helpful for the barbecue - makes everything easier to cook on the grill, plus you can marinade meat in advance too. Yes, it's work but good food does take a bit of work. Bon Appetite.

In addition to the fact that I always learn something from Helen, the sound of her voice is truly mesmerizing.

Uhm. I just watched a video with you giving all of your reasons why you hate it. Qué pasó ?

Poorly done.You've more than half the video talking about BS.

Why would you say food saver is a waste of money? Sounds like you have no clue what you're doing.

Quality of the steak makes a big difference in sous vibe at the end of the day you cant polish a turd

Sous vide is French and means "under vacuum". And it is precisely here that the vacuum is essential. It is a pity that this is not dealt with in more detail. I also missed the vacuuming. Why?
The advantage of vacuum cooking is that nothing can escape from the bag, neither volatile flavors or aromas nor water. In addition, the flavor impact on the cooked food from added ingredients such as spices or herbs is more intense. By removing the largest proportion of air in the bag, oxidation of the food and its flavors is also reduced.

Lol : "Sous vide method" is translated in french caption by "Sovietic method" (methode sovietique) due to the automatic google translation tool😆

I can't believe how comprehensive that video is. She covered every single detail imaginable and even went so far as to explain subtle misinterpretations caused by different marketing techniques. She's totally unbiased and perfect.

Excellent

Jesus Christ Loves You All So So Much!!!! ❤️🙏😊✝️

Really good presenter, very direct

Fantastic advise. I am new to Sous Vide and have run into all air these problems so far. Great solutions.

love your necklace.

You can over cook with sous vide. I long cooked my wagyu and destroyed it.

I'd say it doesn't so much as take longer as take planning ;)
Move on 5 years and home automation is more common. Now you can prep it all and put your food into a chilled waterbath.
Later, after work, you connect to a smart plug that turns on your circulator and use the circulator's app to set the temperature and time.
By the time you get home there's no real wait for the food to be ready

It is a fairly bad idea to fill the containers with hot water. It will decrease the life of your sous vide warmer. It will increase the scaling in your apparatus tremendously. Most people do not take the time to descale unfortunately.

That under cooked and still firm egg looked delicious!

Do you have experience using the Sous-vide method on the Ninja Foodi PossibleCooker Pro? If so, would you demonstrate how to cook steaks, chicken, etc... using this method, to obtain the results as you would with the Anova Immersion Circulator? Would you recommendit? Thank you.

Wonderful advice.

Very educational ❤

Excellent video.

You are great! Very clear explanations!

am i the only one hearing her saying the soviet method?

I don't care for Sous vide steak. I'd rather sear in a cast iron pan and finish in a hot oven. I use my Anova nearly every day but NOT for steak.

I love capitalism!

I do this method for chicken drumsticks and thighs. Next day I batter them in buttermilk mixture and deep fry to get a crispy crust all over while chicken reheats in the hot oil. Outside is done before meat starts recooking.

I got mine for 10€ at Aldi 🤷‍♀️

im sry but i cant listen to that voice and the lips smacking

Sous-Vide is gross. For people who can't cook a steak to the correct doness.

I found your video after my first time using sous vide, and also first time cooking steak using ATK’s recipe. My roommate, bought 2 T-bone steaks that were about 1” thick, and deboned them. After sous vide, the pan searing took longer than ATK said it would. Then the fennel, Dijon mustard & tarragon pan sauce took longer, too. By the time the sauce was done, the steaks were cool. The best part was the sauce, which had umami that I loved. Next time, I’m going to use your tips.

can you talk about properly freezing meat

Fahrenheit? Only 3th world countries ( yes usa, you also rank in that category ) dont understand the merits of the metric system.

Great information!

I've never wished I lived in Boston...until you. I'd take your class in a heartbeat. I can't believe Food Network hasn't offered you a contract.

Awesome guide! Thank you!

You need to hold torch away ffom the meat. It will be ok. :-)
Thatbk for the video, i know you don't like sous vide anymore, but i'm new to it, so video is helpfull to me.

That's a great idea to chill the meat after sous vide. I always end up overcooking my meat when I try to sear them, never thought about putting them in the fridge before. Can't wait to try sous vide again!

Now her new videos are bashing Sous Vide 🤣 What a clown 💯

I love this gal~first vid and I picked up so many details that ...most don't mention

I use ziplock too, but there are certain sous vide applications for which the seals on a ziplock are not sufficient (and will leak). At temperatures of 160 F or more for instance, like I use for ribs. Cooling in the fridge is losing moisture. A hot enough pan will give you the browning you're looking for, a grill is even better. I do find 1.5 min is about right in a pan, not 1 or 2. You can also do your searing before sous vide to get the depth of browning, then crisp following, but that is a lot of work for very little payback.

My experience with fish simply doesn't match your advice at all. 1 hr is actually just fine with tilapia and sword fish filets.