- Видео 64
- Просмотров 460 425
JBSOUSVIDE
США
Добавлен 22 мар 2021
Follow me as we explore the culinary world and perfect the art of Sous Vide cooking
Видео
PORK BELLY Sliders w/ Asian Cucumber Salad
Просмотров 1,9 тыс.2 года назад
PORK BELLY Sliders w/ Asian Cucumber Salad
STEAK FRITES w/ a vibrant Chimichurri Sauce
Просмотров 1,3 тыс.2 года назад
STEAK FRITES w/ a vibrant Chimichurri Sauce
Legit or Not? Butterflied Chicken Drumsticks [Hot Honey BBQ Glaze]
Просмотров 11 тыс.2 года назад
Legit or Not? Butterflied Chicken Drumsticks [Hot Honey BBQ Glaze]
Genius Slider Hack: Cubano Style Sliders
Просмотров 5 тыс.2 года назад
Genius Slider Hack: Cubano Style Sliders
HOW TO: Reuben Sandwiches from A to Z
Просмотров 1,4 тыс.2 года назад
HOW TO: Reuben Sandwiches from A to Z
The Definitive guide to SOUS VIDE Ribs: Indoor (McRib style)
Просмотров 9612 года назад
The Definitive guide to SOUS VIDE Ribs: Indoor (McRib style)
SOUS VIDE Beginners Series | Pt. 5 Salted Caramel POT DE CREME
Просмотров 1,1 тыс.2 года назад
SOUS VIDE Beginners Series | Pt. 5 Salted Caramel POT DE CREME
SOUS VIDE Beginners Series | Pt. 4 EGGS BENEDICT
Просмотров 4,8 тыс.2 года назад
SOUS VIDE Beginners Series | Pt. 4 EGGS BENEDICT
SOUS VIDE Beginners Series | Pt. 3 Glazed Salmon
Просмотров 1,8 тыс.2 года назад
SOUS VIDE Beginners Series | Pt. 3 Glazed Salmon
SOUS VIDE Beginners Series | Pt. 2 Blackened Chicken Thighs
Просмотров 3,8 тыс.2 года назад
SOUS VIDE Beginners Series | Pt. 2 Blackened Chicken Thighs
SOUS VIDE Beginners Series | Pt. 1 Chuck Roast
Просмотров 83 тыс.2 года назад
SOUS VIDE Beginners Series | Pt. 1 Chuck Roast
Steak Oscar [SOUS VIDE Bernaise Sauce]
Просмотров 3,8 тыс.2 года назад
Steak Oscar [SOUS VIDE Bernaise Sauce]
Homemade Limoncello [SOUS VIDE] & 3 easy cocktails
Просмотров 2,6 тыс.2 года назад
Homemade Limoncello [SOUS VIDE] & 3 easy cocktails
HOW TO: Your New Favorite CHILI RECIPE [bonus Sous Vide Short Rib]
Просмотров 1,2 тыс.2 года назад
HOW TO: Your New Favorite CHILI RECIPE [bonus Sous Vide Short Rib]
The PERFECT steak sandwich? SOUS VIDE Tri - Tip
Просмотров 7 тыс.2 года назад
The PERFECT steak sandwich? SOUS VIDE Tri - Tip
HOW TO: SOUS VIDE Ricotta [Pepperoni Calzone]
Просмотров 5312 года назад
HOW TO: SOUS VIDE Ricotta [Pepperoni Calzone]
HOW TO make a Perfect Cubano - SOUS VIDE Pork Shoulder
Просмотров 1,9 тыс.3 года назад
HOW TO make a Perfect Cubano - SOUS VIDE Pork Shoulder
Will SOUS VIDE ruin the worlds most expensive beef? (A5 Wagyu Nigiri Sushi)
Просмотров 1,4 тыс.3 года назад
Will SOUS VIDE ruin the worlds most expensive beef? (A5 Wagyu Nigiri Sushi)
Crispy Parmesan - Garlic Chicken Wings [SOUS VIDE]
Просмотров 10 тыс.3 года назад
Crispy Parmesan - Garlic Chicken Wings [SOUS VIDE]
The Cheesiest Birria Style Tacos, with SOUS VIDE Beef Cheeks
Просмотров 4 тыс.3 года назад
The Cheesiest Birria Style Tacos, with SOUS VIDE Beef Cheeks
HOW TO: BLT with crispy SOUS VIDE Pork Belly (PBLT)
Просмотров 6443 года назад
HOW TO: BLT with crispy SOUS VIDE Pork Belly (PBLT)
Detroit Style Pizza with SOUS VIDE Hot Honey
Просмотров 2,4 тыс.3 года назад
Detroit Style Pizza with SOUS VIDE Hot Honey
HOW TO: Braised SOUS VIDE Short Rib
Просмотров 1,5 тыс.3 года назад
HOW TO: Braised SOUS VIDE Short Rib
Your definative guide to SOUS VIDE RIBS, Pt 2: Sous Vide then Smoke
Просмотров 10 тыс.3 года назад
Your definative guide to SOUS VIDE RIBS, Pt 2: Sous Vide then Smoke
Great video! I've cooked several chuck roasts this way and I have to say that your description of the method is one of the better ones on You Tube and consistent with what I do to get good results. I don't think I've seen any chuck roasts with that kind of marbling in my grocery store, so I'll keep looking and snap one up if I see one.
Incredible.
Were did you go? Please start posting again.
@Jbsousvide. I just found you and love your videos. Please tell me you're coming back!!!!
The chicken parm is big enough to feed a whole family, lol. Looks so good, though. I'm definitely going to try sous vide for my next chix parm.
Good video
No shout out for ChefSteps? This is their recipe
New sub here. Great video, recently picked up a cheap SV. I buy beef 1/2 cow at a time. Can’t wait to try this method. There’s many different kinds of steaks I get like Denver, sirloin, ranch that are usually Meh! I usually pressure cook the chucks and they come out super good. But now anxious to try this method.
how long and temp in the sous vide? and on what planet were you able to set a weber style grill to only 225 degrees?
Does the chuck roast have the same flavor as a ribeye? or does it taste more like a roast beef?
well done Sir!
What is that money piece called? I think Costco sells their chuck with that money piece missing.
I think that is the Denver Steak
What would the cook time (Sous Vide & Oven time) be for the small piece you cut off at the beginning?
Could you cook sous vide at a higher temp (like 165) for the same time with the same results?
It might be shredded beef and not steak pieces
My husband will be going to your school ✅
I stopped watching the moment you squeezed the juice out of it.
Man You NAILED IT!
Amazing!!
Great video. I like your no nonsense style!
The salt overnight doesn't make the meat too salty? I tried it on a ribeye steak once, and it was waay too salty ... I salted both sides, placed on a rack, overnight in the fridge.
Hi 👋🏼, did you rinse the meat before the vac seal? This bro in the video didn't do it and I was curious about the meat to salt ratio and if the end product is too salty.
Appreciate your videos, i've learned a lot. Are rib tips sou vide at the same settings as ribs? Thanks
Bro how does this not have more views 😮
I prefer to sous vide first then smoke . Only because I’m lazy and don’t want to put them back on the grill or oven if I do it the other way. But both ways come out great no matter what you do . Sous vide is definitely a game changer to an already amazing process .
Oh dear, diet series out the window....off to watch honey habanero now
Great video and watching the Beginner Sous Vide Series. A question....could you leave the skin on these thighs? It really hurts me to take off the skin if you can somehow get it crispy/tasty!😂
I really enjoyed this video ! Will try it and report back ! Thank you ❤
Weird no details about the sous vide temperature and time. And everybody is asking. Other than that, they look phenomenal.
Boom!!
This looks fantastic thank You
Great video! What is the best way to save part of the roast to serve another day?
I may be a beginner- but why would we pre-melt the butter when it is going into a bag to be heated at 146 degrees for an hour? Seems like a pointless step.
26 hrs at 54C with two crushed cloves of garlic and then crushed black pepper and one minute on the grill: pink, juicy, aromatic and tender. 3.99/lb. Simple perfection.
Would help if you would put the ingredients for the marinade and the temperature and time. Just a thought
"...squeeze of a half of a lime." Yellowest lime I've ever seen 😅
Love the Blue Collar shirt.... Different Dimension
Dude you are a great teacher and your video is great.too. It is to the point, gives details needed and no aggravating background music. I liked and subscribed. I plan to watch all of your videos.
I love this video but I keep asking myself how much it that Sous machine is going to spike my Electric bill .Because u said 24 hours running! I just spend 350$ for all this 😂 by the way your dish looks excellent!!
Love the shallow depth of field.
Awesome Video 👍🏻
Thanks for the food safety warning, I was wondering if even 131f was safe for a 24 hour soak.
When are you releasing new recipes??!😮
Its blasphemy to serve a perfectly cooked salmon with a crispy skin with skinside on the plate! Even of you plaste ther skinside up and than pour the sauce over it its a blasphemy too. You take all the crispynees away from that skin mannnnnn
It cuts much better if you put the skin side down.
Ew😩🤢
I tried something like this with brisket and more like a 8 hour on slow cooker, not anywhere near soft enough and dry fiber texture. Will try this with the sous vide. The extra fat will help I hope.
I ended up making this this the first day I received my sous vide and it came out phenomenal! Thank you.
Absolutely not mashed pots. This is barely a purée
The janitor uniform with all the patches TAKES AWAY A LOT from an otherwise good presentation. I DONT KNOW IF YOU CLEANED TOILETS BEFORE PRESENTATION.
Why did you tie it if you were going to put it into a vacuum sealed bag 😅
You said salt before the bath, put on rub after. If your rub contains salt, wont that make it too salty? Sorry, absolute sous vide beginner here!
Man that roast looks awesome