Pro tip: if you don't have access to a vacuum sealer, you can use freezer bags and submerge them 99% into water with just the little opening above the surface in order to get more of the air out than just "squeezing" the air out.
Definitely an important tip. I have a vacuum sealer but really use it because the water displacement method is much more convenient and equally effective in most circumstances.
It really bothered me, that he didn't submerge the first one into a bowl of water and then closing it after the air is gone. It's not as good as a vacuum seal but still wayyyy better than just dumping it into a bag and calling it a day.
This was not a fair test. There were two variables: the machines AND the bagging of the meat. I suggest a follow up video in which you do exactly the same thing BUT switch the bags. Put the vacuum sealed bag in with $50 machine and vice versa. I bet the $50 Sous Vide machine is just as good as the $300 machine but you can get the $300 quality by purchasing a separate vacuum sealer for another $50-$80.
this right here. Honestly you could vacuum seal most things with flavors and it would be better with some marinade time. A Sous Vide is basically a well engineered stick kettle with water circulator.
It should be the same. How I use secondary sous vide machines is for large gatherings. Daily use, especially hearing how Alvin made a comment about the considerable noise, would deter me.
Hi Brothers And Sisters I’ll Make A Small RUclips Channel For Yours, So Please Give A Support For Me 🥺🥺🥺🥺 Name ( Cook With Bah ) Kind Request 🥺 Please 🥺. Please 🥺
I don't like how misleading this title is. The anova sous vide precision cooker cost $200 (and somehow always on sale). Alvin Seems to be inflating the price due to the Vacuum sealer ($80) w/ the bags ($20).
Also there is a way to get more air out using the displacement method, which only involves using a pool of water, that more effective and equally cheap, so that should be factored in
Alvin, a tip for next time, instead of trying to forcepushing the air out of the ziplock bag, emerge it into water, and the air will be pressed out. its like a makeshift vacuum sealer
Hi Brothers And Sisters I’ll Make A Small RUclips Channel For Yours, So Please Give A Support For Me 🥺🥺🥺🥺 Name ( Cook With Bah ) Kind Request 🥺 Please 🥺. Please 🥺
Don’t listen to tasty half there cooks are senile and I swear he is eating raw meat . At 1:30 the food is not pasteurized and it was floating so he not only is not eating medium rare since med rare is 135F he is also eat raw cow due to it floating
America's Test Kitchen has a nice selection of sous vide recipes. Guga's preference for expensive wagu cuts doesn't highlight the advantages of sous vide cooking techniques. Cooking a tough cut of meat like a chuck or a round as tender as prime rib is easily accomplished with sous vide. Slow low temperature cooking methods give the collagen fibers in a tough cut of meat time to melt.
This experiment was ruined at the very beginning by him not vacuum sealing both steaks. The air removed is completely required to sous vide. Also, you would never add that much aeromatics in a vacuum sealed bag because the flavors get super intensified and burn the garlic into the spot it is touching in the vacuum sealed bag. Less seasoning is more with sous vide.
@Caleb theodore Gonzales True but in terms of the actual testing purposes he's testing which sous vide machine performs the best. He isn't testing the bagging method. It would have been a better test if he controlled the way the meat was sealed, either both in the vacuum seal bags or both in ziploc bags. That way you really get to test the performance of the sous vide machine.
@Caleb theodore Gonzales i don't think that's true at all. A lot of sous vide machines don't come with a vacuum sealant sooo not really a fair comparison when people by their own vacuum anyway. And what he's doing is just sous videing wrong
For a true test he should have made the exact same conditions for both (either both ziplock bags or vacuum sealed bags). I'm guessing the difference in flavour is just because of the air in the cheaper bag, and not due to the quality of the sous vide machine :/
yeah this really annoyed me. Trying to compare two machines, when one of them has an inflated price because of the vacuum sealer. They should have made it more fair by using the vacuum sealer for both steaks
I disagree. The fancier CAME WITH the vacuum machine, so it's right to use it. The other one didn't come with it, so it's right to use it as any one else would. And at the end, Alvin says that maybe you should try buying the cheaper and a vacuum machine, cause it would deliver the same results as the fancy one.
He’s experimenting the value of the 2 machines. One came w the vacuum seal, one did not. His experiment is not flawed as he’s comparing what someone who’s between buying two products would experience. w/ a $50 one, you aren’t provided a vacuum sealer. w/ the $300 one, you are.
Hi Brothers And Sisters I’ll Make A Small RUclips Channel For Yours, So Please Give A Support For Me 🥺🥺🥺🥺 Name ( Cook With Bah ) Kind Request 🥺 Please 🥺. Please 🥺
I believe cheaper ones are usually a bit off the actual temprature, which doesn't really matter unless you're cooking something that requires you to stay at that temprature throughout the process. I don't think you'll even taste the differences with something like a steak anyway, unless the temprature fluctuates dramatically.
Dude, you just submerge the Ziploc bag in the water leaving the opened part outside and the air goes outside the bag because it's pushed out by the water. And a real test would be to set the gadgets to the desired temps, and measure the water temps after 1h to see if the water temp is the same with the temps showed on the gadget's display...... No need to cook meat, nothing. Just measure the water temps !!!!!!!!
You're a bit mistaken about the ziploc side. They've gotten better about an actual airtight seal. But nothing compared to a full vacuum sealed bag. Both machines should've been tested with the same sort of vacuum sealed bag. Known as a control element. A piece of meat will put a heating element to a test. Rather than constantly circulating the same water over and over without imparting heat into something meant to be cooked.
There’s an easy way to remove the air from a Ziploc bag just put your contents in the Ziploc bag and lower it into water with the opening open. Slowly lowering the bag without letting water into the top of the bag. The pressure of the water will push out the air from the bag then you zip close the bag while in the water!
For those who are not aware, a tip. For the ziplock bag, do not close it, simply submerge it partially into the water and the pressure of the water will rid of the air, leave it submerged and clip the bag to the side.
Here’s the difference between cookers: 1. Water circulation speed (too strong can crack sous vide eggs, too slow takes too long to preheat) 2. Submersion depth (deeper is better) 3. Accuracy (doesn’t matter that much but it’s still good to know as a sanity check) 4. Ease of use (cryptic controls and janky buttons are a no no) 5. Speed to preheat (self explanatory) 6. Sound:
@a n x i e t y so what? I'm not picking on him or anything I'm just saying and I can comment whatever I want as long as it doesn't violate RUclipss commenting laws?
I don't have a vacuum sealer, but I do use the water displacement method with a freezer bag, and then I weigh down what I am cooking with a hammer within another freezer bag
i think the difference was a brand name vs. a generic. also, the additional features (blue tooth, the vacuum sealer and supplies, and the variability features) on the name brand was what you are paying for. one of the users already mentioned how to "do" a makeshift vacuum sealer. i've done that often and it works. mine is a basic sous vide i paid $100 for a couple of years ago when it was super popular. i personally think the $50 price you paid was great and i'd go for that option if i didn't have one yet. i don't understand why you got a difference in product (smell) unless the temperature was off.
Your review was right on time. My Gourmia died a couple of days ago and I wanted to replace it ASAP but wasn't sure which sous vide immersion thingy to pick. After your review, I chose Keenstone. Since I don't need all the bells and whistles, I picked one that would get the job w/I bells and whistles. It should be here tomorrow 🥩🍷.
Alvin also whenever you wanna get the air out with a regular ziploc just put the steak in the bag like normal and slowly lower the steak into the water until you get to the zip then tighten. Your bag will be tightly sealed.
"Completely the same just the machines are different.....I'm gonna vacuum seal one bag!" So, what I'm learning is, it is not worth getting the $300 machine since you can easily at home seal bags with water and a ziplock.
I have the above blue tooth version of the Anova which was $100 Canadian...yes the same Anova in WiFi is way more expensive just for the WiFi option...it’s so you can control it from your cell phone even if you’re not at home.
This feels more like a vaccuum seal vs. ziploc water-displacement comparison than comaring the two machines. They seem comparable. Main difference is the sealing method.
It's obvious that two steaks would be exactly the same if the cheaper one was vacuum sealed. These machines make no difference, because they all work the same way. If it can keep right temperature and water flow, it works. The difference is build quality and noise level.
FYI A simple way of "vacuum sealing" the ziplock is just to submerge as much of the ziplock bag as you can into the water without getting water in the bag, into the container filled with water. Water will squeeze all of the air out of the bag and then you can seal it with minimum air inside the bag.
@@HackerActivist I should have worded it better - submerge as much of the ziplock bag as you can into the water without getting water in the bag, and then close it. You will end up with a lot less air in the bag.
You guys should make another show called "Make It Weord" we're you ask co workers random food items then the chef makes a fish out of it. And Adam can decide if it is a Entree, Appetizer, Dessert, etc..
It's not really about the machine, though a better quality one will likely hold temp better for longer cooks (i.e 24 hours) as well as be more energy efficient and quieter. Getting a good sous vide is about time and temp. And no a 200$ vacuum sealer isnt required for a good cook - just use the displacement method instead. And lastly always ensure you finish it appropriately!
He’s experimenting the value of the 2 machines. One came w the vacuum seal, one did not. His experiment is not flawed as he’s comparing what someone who’s between buying two products would experience. w/ a $50 one, you aren’t provided a vacuum sealer. w/ the $300 one, you are.
Well basically they work the same. Anova is silent and has great app. You pick what you want to do and how you like it (from pictures) and it sets the timer/temp automatically. Cheaper one is bit more manual and you have to know things.
Call me old fashioned...I wouldn't buy either. LOL Stick it in the oven in a cast iron pan OR a red copper oven pan. (Which I LOVE) The cut of meat is awesome. Season to your preference. (Me: salt/pepper...minced garlic...the end) Can't wait til I get a kitchen again. Thanks Alvin...you are the man!!!!
Both a cheap sous vide and an expensive model cook the same differences are do to user error or other variables ( not bagging both) BUT the more expensive one has more power to cook more items, will heat up somewhat faster generally, and generally will have a longer life at least according to all the research I've done
You are rich!!! I loved how you cooked that steak though. I made a steak on my channel on a pan and I was looking for a Sous Vide gadget. Your video was very informative and your steak there looks absolutely delicious and juicy!!
A better test would be sous vide eggs. From pasturizing eggs without setting the whites or yolk @ 130°F to barely set whites @ 140°F; whites set just enough to cut with a fork while retaining perfectly runny yolks @145°F ; or my favorite 150°F which produces ever so soft and tender yolks. This would best show how well the machines maintain the desired temperatures without over shooting the target. That being said if all you want is steak $50 would still get you a quite capable machine
Vaccum sealers are $20. You need to use the same bag to test the difference. There should be minimal difference as it's just a hot water circulation device. Temperature might be off by a few degrees, but you can adjust.
It is a fair test, since you're using only what you get out of the box for each. Few people have a vacuum sealer so those of us who would go for the $50 machine would be using basically the same method of cooking.
He made a simple compound butter...if you want to make a complex compound butter...do.all of the steps that he did....BUT LOW HEAT IN MELTED BUTTER AND INFUSE YOUR FLAVORS IN THE BUTTER....its worth it
Why not vacuum seal both meat so it's a fair comparison? I understand the other one comes with a sealer but that's an add-on that you can easily buy. That way it's more of a 1 to 1 comparison.
You should have used the same vacuum-sealed bag for both steaks because all the air is taken out. Using a Ziplock bag in one and a vacuum-sealed bag in the other makes the experiment unfair.
well done advice for those with limited budget, I got a no name vacuum sealer cheapest I could find on ebay for $12 with refill bags. And the sous vide genergic machine for $50 on amazon. Just completed the perfect trifecta by adding wireless thermometer, but sadly discovered they arent waterproof, well still got 30 days to really see about that.
Med rare should be cooked at 132 to 135. Plus the zip lock bag you can push all air out by pushing the bag under water with a corner open. Once all air is out just lock the zip lock bag and it will be good as the vacuum seal bag.
Quite interesting that the Anova came with a vacuum sealer in this video, because the Anova doesn't normally come with a vacuum sealer, it's a separate product.
I sous vide in my $30 deep fryer. Works great. You can get nearly all the air out of the bag if you evacuate it as you're submerging it. The air will naturally rise to the top and is easily squeezed out and sealed.
People in the comments be saying ‘trial is broken. Should’ve manually sealed both or use the vacuum sealer on both’ but I’m here just wanting to eat that steak.. also i think his mindset here is that that anova one COMES WITH the vacuum sealer, si it’s only fair that he uses that machine on one steak only. He was comparing the two prices anyway, and the higher price just happens to come with the vacuum sealer that makes the steak taste better. I understand his mindset maybe you should TRY to understand that too
Pro tip: if you don't have access to a vacuum sealer, you can use freezer bags and submerge them 99% into water with just the little opening above the surface in order to get more of the air out than just "squeezing" the air out.
I scrolled to see if anyone had suggested this! This is indeed a great suggestion; heed it!
Definitely surprised he didn't use the water displacement method. Way more consistent than just pressing the air out, or God forbid the straw method.
Good thing I scrolled first because I was about to post this very thing.
Beat me to this tip. 👍
Definitely an important tip. I have a vacuum sealer but really use it because the water displacement method is much more convenient and equally effective in most circumstances.
To be honest, I think the only thing that made a difference was the vacuum seal.
It really bothered me, that he didn't submerge the first one into a bowl of water and then closing it after the air is gone. It's not as good as a vacuum seal but still wayyyy better than just dumping it into a bag and calling it a day.
@@EnricoBrandt I agree, I suppose he thought of that and wanted to show the difference somehow.
I agree with you all, it wasnt fair comparison, even with the noise issue it the water level is essential .
Agreed
My thoughts exactly
This was not a fair test. There were two variables: the machines AND the bagging of the meat. I suggest a follow up video in which you do exactly the same thing BUT switch the bags. Put the vacuum sealed bag in with $50 machine and vice versa. I bet the $50 Sous Vide machine is just as good as the $300 machine but you can get the $300 quality by purchasing a separate vacuum sealer for another $50-$80.
this right here. Honestly you could vacuum seal most things with flavors and it would be better with some marinade time. A Sous Vide is basically a well engineered stick kettle with water circulator.
It should be the same. How I use secondary sous vide machines is for large gatherings. Daily use, especially hearing how Alvin made a comment about the considerable noise, would deter me.
Hi Brothers And Sisters I’ll Make A Small RUclips Channel For Yours,
So Please Give A Support For Me 🥺🥺🥺🥺 Name ( Cook With Bah )
Kind Request 🥺
Please 🥺. Please 🥺
I don't like how misleading this title is. The anova sous vide precision cooker cost $200 (and somehow always on sale). Alvin Seems to be inflating the price due to the Vacuum sealer ($80) w/ the bags ($20).
Also there is a way to get more air out using the displacement method, which only involves using a pool of water, that more effective and equally cheap, so that should be factored in
Alvin, a tip for next time, instead of trying to forcepushing the air out of the ziplock bag, emerge it into water, and the air will be pressed out. its like a makeshift vacuum sealer
Nice sharing stay connected
Hi Brothers And Sisters I’ll Make A Small RUclips Channel For Yours,
So Please Give A Support For Me 🥺🥺🥺🥺 Name ( Cook With Bah )
Kind Request 🥺
Please 🥺. Please 🥺
Get yourself the $50 machine and a vacuum sealer, and voila, a gourmet steak.
There is only one master on RUclips when it comes to sous vide.... Guga
'Sous vide everything'
Don’t listen to tasty half there cooks are senile and I swear he is eating raw meat . At 1:30 the food is not pasteurized and it was floating so he not only is not eating medium rare since med rare is 135F he is also eat raw cow due to it floating
America's Test Kitchen has a nice selection of sous vide recipes. Guga's preference for expensive wagu cuts doesn't highlight the advantages of sous vide cooking techniques. Cooking a tough cut of meat like a chuck or a round as tender as prime rib is easily accomplished with sous vide. Slow low temperature cooking methods give the collagen fibers in a tough cut of meat time to melt.
@@willdwyer6782 guga has plenty of normal steaks in his channel, if you've followed him long enough you would know
This experiment was ruined at the very beginning by him not vacuum sealing both steaks. The air removed is completely required to sous vide. Also, you would never add that much aeromatics in a vacuum sealed bag because the flavors get super intensified and burn the garlic into the spot it is touching in the vacuum sealed bag. Less seasoning is more with sous vide.
Yes!
@Caleb theodore Gonzales True but in terms of the actual testing purposes he's testing which sous vide machine performs the best. He isn't testing the bagging method. It would have been a better test if he controlled the way the meat was sealed, either both in the vacuum seal bags or both in ziploc bags. That way you really get to test the performance of the sous vide machine.
@Caleb theodore Gonzales because hes testing a sous vide machine, not a vacuum sealer.
@Caleb theodore Gonzales i don't think that's true at all. A lot of sous vide machines don't come with a vacuum sealant sooo not really a fair comparison when people by their own vacuum anyway. And what he's doing is just sous videing wrong
For a true test he should have made the exact same conditions for both (either both ziplock bags or vacuum sealed bags). I'm guessing the difference in flavour is just because of the air in the cheaper bag, and not due to the quality of the sous vide machine :/
Malmequer Nice sharing stay connected
yeah this really annoyed me. Trying to compare two machines, when one of them has an inflated price because of the vacuum sealer. They should have made it more fair by using the vacuum sealer for both steaks
I disagree. The fancier CAME WITH the vacuum machine, so it's right to use it. The other one didn't come with it, so it's right to use it as any one else would. And at the end, Alvin says that maybe you should try buying the cheaper and a vacuum machine, cause it would deliver the same results as the fancy one.
To avoid placebo/halo effects he should also have a blind plater and taster and preferably no interaction with either taster or plater.
He’s experimenting the value of the 2 machines. One came w the vacuum seal, one did not. His experiment is not flawed as he’s comparing what someone who’s between buying two products would experience. w/ a $50 one, you aren’t provided a vacuum sealer. w/ the $300 one, you are.
“Magic is not happening, what did I do wrong?”
Haha 😂lol
some asian Nice sharing stay connected
Tl;dr: They basically cooked the same
Tysm
MR. TIMESTAMP Nice sharing stay connected
Hi Brothers And Sisters I’ll Make A Small RUclips Channel For Yours,
So Please Give A Support For Me 🥺🥺🥺🥺 Name ( Cook With Bah )
Kind Request 🥺
Please 🥺. Please 🥺
Lian Fransis boooooo self advertiser >:c
Sped
The test I would have been most interested in is to use a digital thermometer to see how accurately both maintained temps during the cooking cycle.
I believe cheaper ones are usually a bit off the actual temprature, which doesn't really matter unless you're cooking something that requires you to stay at that temprature throughout the process. I don't think you'll even taste the differences with something like a steak anyway, unless the temprature fluctuates dramatically.
"it sinks and floats all the way to the bottom of the water"
????
I smell broken english
Amodh1257 Playz Nice sharing stay connected
The machine alone runs for 150 on amazon without the vacuum seal. So more of a $50 vs $150
I’m sorry but Alvin looks so cute with his hair🥺 it had to be said...
😂
I dunno man seem kinda gay
Joke
K
I- ㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋ
Dude, you just submerge the Ziploc bag in the water leaving the opened part outside and the air goes outside the bag because it's pushed out by the water.
And a real test would be to set the gadgets to the desired temps, and measure the water temps after 1h to see if the water temp is the same with the temps showed on the gadget's display......
No need to cook meat, nothing.
Just measure the water temps !!!!!!!!
Then how would they make a video man?
Great tip! Although I definitely prefer the meat test, it's much more satisfying to watch!
@@wge621 it's more satisfying to cook it :D
But yeah, for a proper test, you have to measure the water temps to see if the heater is lying or not.
You're a bit mistaken about the ziploc side. They've gotten better about an actual airtight seal. But nothing compared to a full vacuum sealed bag. Both machines should've been tested with the same sort of vacuum sealed bag. Known as a control element.
A piece of meat will put a heating element to a test. Rather than constantly circulating the same water over and over without imparting heat into something meant to be cooked.
The point was to use everything
You can get a vacuum sealer for $20 from target. I dunno what other poor person needed to hear that, but I got yo back.
That butter he put on the steak ain't melting😂😂
to much time setting up the shot.
Anyone who follows guga is confused when they saw the sous vide products
At this point, I would love it if Alvin just had his own channel. I love all of his content. Keep up the awesome job you do!
These comparisons are so Broken! Why tf would you compare one machine with a bundle.
You don’t pay for the results you pay for the precision, the experience and the quality of the product itself
I love these comparison videos! They are so much fun to watch!
There’s an easy way to remove the air from a Ziploc bag just put your contents in the Ziploc bag and lower it into water with the opening open. Slowly lowering the bag without letting water into the top of the bag.
The pressure of the water will push out the air from the bag then you zip close the bag while in the water!
if you submerge the ziplock until the zipper is just above the water, and then seal it, the water pressure will push all the air out.
I feel relaxed when watching Alvin❤️❤️.
Alvin inspires me to cook so much, that I started my own youtube channel! Thanks Alvin!!
You can get a vacuum seal by dipping the bag into the water then sealing it... no vacuum sealer required! ( make sure you keep the seal above water)
For those who are not aware, a tip. For the ziplock bag, do not close it, simply submerge it partially into the water and the pressure of the water will rid of the air, leave it submerged and clip the bag to the side.
Alvin : Hopefully magic happens
one millisecond later...
Alvin : aaand magic is not happening :c
I like dat now we can hear Alvins voice n not mute cooking
Here’s the difference between cookers:
1. Water circulation speed (too strong can crack sous vide eggs, too slow takes too long to preheat)
2. Submersion depth (deeper is better)
3. Accuracy (doesn’t matter that much but it’s still good to know as a sanity check)
4. Ease of use (cryptic controls and janky buttons are a no no)
5. Speed to preheat (self explanatory)
6. Sound:
Alvin: wears a T shirt
Also Alvin: wears a beanie
Not sure what I'm doing but it's fun Nice sharing stay connected
@a n x i e t y so what? I'm not picking on him or anything I'm just saying and I can comment whatever I want as long as it doesn't violate RUclipss commenting laws?
@a n x i e t y but I guess you're anxiety so.. That's what anxiety does
Alvin is the greatest man in any BuzzFeed show.
Alvin is awesome. I love tasty! You guys have made cooking this year, very easy & affordable. I love cooking now!!!😁
Guga foods (Sous Vide Everything) should be in the description of this video.
welcome to another episode of *WORTH IT*
Thank you so much for sharing delicious recipes!.
Your recipe looks so delicious!
Have a nice day today! I will make it if I have a chance next time!
Those steaks would be interesting to pair with Inga's cloud bread.
Interesting...... Very interesting
I don't have a vacuum sealer, but I do use the water displacement method with a freezer bag, and then I weigh down what I am cooking with a hammer within another freezer bag
The creamed spinach was the best part of the video🤣🤣
I’ve never used a sous vide before....the technology is really cool and I think I’ll experiment with one. Thanks for the motivation.
It would be great to see a comparison of the two if both bags were vacuum sealed.
i think the difference was a brand name vs. a generic. also, the additional features (blue tooth, the vacuum sealer and supplies, and the variability features) on the name brand was what you are paying for. one of the users already mentioned how to "do" a makeshift vacuum sealer. i've done that often and it works. mine is a basic sous vide i paid $100 for a couple of years ago when it was super popular. i personally think the $50 price you paid was great and i'd go for that option if i didn't have one yet. i don't understand why you got a difference in product (smell) unless the temperature was off.
The $50 King machine while cooking: HAHA MACHINE GO BURRRRRR
Thank you for your video. that helped me a lot to compare which one to buy for my kitchen. Love from A&A Homemade 😍😍😍😍
Your review was right on time. My Gourmia died a couple of days ago and I wanted to replace it ASAP but wasn't sure which sous vide immersion thingy to pick. After your review, I chose Keenstone. Since I don't need all the bells and whistles, I picked one that would get the job w/I bells and whistles. It should be here tomorrow 🥩🍷.
Alvin also whenever you wanna get the air out with a regular ziploc just put the steak in the bag like normal and slowly lower the steak into the water until you get to the zip then tighten. Your bag will be tightly sealed.
The 300 dollar one is worth every dollar ... its magic
'Rice cake that looks good tastes good, too'
It is a famous saying in Korea.
This video was not a comparison of sous-vide machines. this video was more of a demonstration of how important a vacuum is in this style of cooking.
"Completely the same just the machines are different.....I'm gonna vacuum seal one bag!"
So, what I'm learning is, it is not worth getting the $300 machine since you can easily at home seal bags with water and a ziplock.
I have the above blue tooth version of the Anova which was $100 Canadian...yes the same Anova in WiFi is way more expensive just for the WiFi option...it’s so you can control it from your cell phone even if you’re not at home.
you can use any vacuum sealers with the 50 dollar unit and u can use also water extraction for zip lock.
This feels more like a vaccuum seal vs. ziploc water-displacement comparison than comaring the two machines. They seem comparable. Main difference is the sealing method.
It's obvious that two steaks would be exactly the same if the cheaper one was vacuum sealed. These machines make no difference, because they all work the same way. If it can keep right temperature and water flow, it works. The difference is build quality and noise level.
FYI A simple way of "vacuum sealing" the ziplock is just to submerge as much of the ziplock bag as you can into the water without getting water in the bag, into the container filled with water. Water will squeeze all of the air out of the bag and then you can seal it with minimum air inside the bag.
But then you'll have a steak wrapped in water?
@@HackerActivist I should have worded it better - submerge as much of the ziplock bag as you can into the water without getting water in the bag, and then close it. You will end up with a lot less air in the bag.
You guys should make another show called "Make It Weord" we're you ask co workers random food items then the chef makes a fish out of it. And Adam can decide if it is a Entree, Appetizer, Dessert, etc..
I use a straw to remove all the air out of the zipplock. Works very well.
Alvin is definitely my favorite person on this channel lmao
Should have done the water displacement method to remove the air from the ziplock bag. I would argue that it’s just as good if done right.
It's not really about the machine, though a better quality one will likely hold temp better for longer cooks (i.e 24 hours) as well as be more energy efficient and quieter. Getting a good sous vide is about time and temp. And no a 200$ vacuum sealer isnt required for a good cook - just use the displacement method instead. And lastly always ensure you finish it appropriately!
You should try it again using the vacuum seal bags for both
Super helpful. I want to get a sous vide but I don't plan to use it a lot. I was hoping to not have to spend a bunch of money on it.
“Hmmmmm. Interesting”
- me, who doesn’t even know how to cook or money to buy these stuff. 😂
This is why he isn’t a scientist or engineer. Should have vacuum sealed both or manual sealed both.
He’s experimenting the value of the 2 machines. One came w the vacuum seal, one did not. His experiment is not flawed as he’s comparing what someone who’s between buying two products would experience. w/ a $50 one, you aren’t provided a vacuum sealer. w/ the $300 one, you are.
@@yoobinkim01 still isnt worth the price. a vacuum sealer is 20 dollars.
Well basically they work the same. Anova is silent and has great app. You pick what you want to do and how you like it (from pictures) and it sets the timer/temp automatically. Cheaper one is bit more manual and you have to know things.
Call me old fashioned...I wouldn't buy either. LOL Stick it in the oven in a cast iron pan OR a red copper oven pan. (Which I LOVE) The cut of meat is awesome. Season to your preference. (Me: salt/pepper...minced garlic...the end) Can't wait til I get a kitchen again. Thanks Alvin...you are the man!!!!
Both a cheap sous vide and an expensive model cook the same differences are do to user error or other variables ( not bagging both) BUT the more expensive one has more power to cook more items, will heat up somewhat faster generally, and generally will have a longer life at least according to all the research I've done
You are rich!!! I loved how you cooked that steak though. I made a steak on my channel on a pan and I was looking for a Sous Vide gadget. Your video was very informative and your steak there looks absolutely delicious and juicy!!
Wonderfully made thankyou for sharing
Hey alvin....i see ur video on regular basis.... u give such a good vibesss....luv yaaaaa
Guy in the video: making a whole and cooking steak
Me: eating noodles..
Alvin should've used the vacuum sealed steak in the keenstone one in order to be sure if the dealer only mattered😂
A better test would be sous vide eggs. From pasturizing eggs without setting the whites or yolk @ 130°F to barely set whites @ 140°F; whites set just enough to cut with a fork while retaining perfectly runny yolks @145°F ; or my favorite 150°F which produces ever so soft and tender yolks. This would best show how well the machines maintain the desired temperatures without over shooting the target.
That being said if all you want is steak $50 would still get you a quite capable machine
Vaccum sealers are $20. You need to use the same bag to test the difference. There should be minimal difference as it's just a hot water circulation device. Temperature might be off by a few degrees, but you can adjust.
Saving this video for the cream spinach and compound butter recipe. ✌️
It is a fair test, since you're using only what you get out of the box for each. Few people have a vacuum sealer so those of us who would go for the $50 machine would be using basically the same method of cooking.
He made a simple compound butter...if you want to make a complex compound butter...do.all of the steps that he did....BUT LOW HEAT IN MELTED BUTTER AND INFUSE YOUR FLAVORS IN THE BUTTER....its worth it
Why not vacuum seal both meat so it's a fair comparison? I understand the other one comes with a sealer but that's an add-on that you can easily buy. That way it's more of a 1 to 1 comparison.
Alvin the GOAT is back!
You should have used the same vacuum-sealed bag for both steaks because all the air is taken out. Using a Ziplock bag in one and a vacuum-sealed bag in the other makes the experiment unfair.
well done advice for those with limited budget, I got a no name vacuum sealer cheapest I could find on ebay for $12 with refill bags. And the sous vide genergic machine for $50 on amazon. Just completed the perfect trifecta by adding wireless thermometer, but sadly discovered they arent waterproof, well still got 30 days to really see about that.
Med rare should be cooked at 132 to 135. Plus the zip lock bag you can push all air out by pushing the bag under water with a corner open. Once all air is out just lock the zip lock bag and it will be good as the vacuum seal bag.
You can also just put something on top of a buoyant package to hold it under the surface
Great video! Thanks for the tip!
ALVIN put the bag in water to push out and displace air pockets then seal zipper and clip to side of water bath ......
Now there are 2 variables. The bag and the sous vide machines. I’m getting the 50$ one
I think the difference you found is purely to do with the vacuum seal V Zip lock bag.
Quite interesting that the Anova came with a vacuum sealer in this video, because the Anova doesn't normally come with a vacuum sealer, it's a separate product.
I sous vide in my $30 deep fryer. Works great. You can get nearly all the air out of the bag if you evacuate it as you're submerging it. The air will naturally rise to the top and is easily squeezed out and sealed.
People in the comments be saying ‘trial is broken. Should’ve manually sealed both or use the vacuum sealer on both’ but I’m here just wanting to eat that steak.. also i think his mindset here is that that anova one COMES WITH the vacuum sealer, si it’s only fair that he uses that machine on one steak only. He was comparing the two prices anyway, and the higher price just happens to come with the vacuum sealer that makes the steak taste better. I understand his mindset maybe you should TRY to understand that too
*I didnt even knew there is such thing "sous vide machines" LOL*
Why is Alvin so cute? 🤣 And he convinced me to buy the $50 sous vide and buy a separate vacuum sealer!
another tip: use the firetorch!!! much more fun than in the pan
It's like comparing a 3000$ gaming PC to a 500$ console
Me when I watch a tasty vid “where’s Alvin I want Alvin it’s not fun with out alvin
The black gloves give some kind of... vibe.
Sous vide and compound butter, Guga would be proud
we need more of making it big. amirite?
Use the water displacement method to remove the air from the ziplock.