How to Use a Sous Vide + Tips & Tricks
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- Опубликовано: 7 янв 2020
- New to sous vide? You already know it can make the perfect sous vide steak, but there’s more to it than just that. We have put together our top tips & tricks on how to use a sous vide from our learning experience over the years. We hope these tips will help sous vide beginners reach the next level in their cooking. Welcome to the club!
Douglas Baldwin temperature guide: bit.ly/KoCDouglasBaldwin
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Anova Sous Vide: bit.ly/KoCAnovaSV
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Anova Containers: bit.ly/2PTHTgq
Lodge Cast Iron Skillet: amzn.to/2r0taq8
FoodSaver Expandable Rolls: amzn.to/2X9c7Oo
Ziploc Freezer Bags, Two Gallon (XL): amzn.to/2M7CG25
Other Videos:
Sous Vide Cheap Roast Beef: • The Cheapest Sous Vide...
Sous Vide Mashed Potatoes: • Easy & Fluffy Sous Vid...
Sous Vide Vegetables: • Easy & Fluffy Sous Vid...
Sous Vide Japanese Eggs: • Sous Vide Ramen Eggs -...
Sous Vide Turkey: • Sous Vide Turkey is th...
Juiciest Pork Chop: • The Juiciest Sous Vide...
New videos every Wednesday! Subscribe for more awesome sous vide recipes:
/ kindofcooking
Instagram:
Carmen @harrocarmen
Kevin @kindof_cooking
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Развлечения
Let us know if you have any more questions and we can make another video to address them!
Thanks for this wonderful and informative video ! It is possible to suggest or make a special video on cooking a Sous Vide dinner with courses cooked for similar temperature and minimise time & effort ? Thus lazy dinner with minimal effort :)
@@Acwfred great idea!!! Will look into that.
Guys, I’m having issues with Bluetooth disconnecting and circulator turning off. If it’s a shorter cook and I’m home keeping an eye on things it’s not that big of a deal. But last night I began a 24 hour cook and woke up to 106* water. I have no idea how long it was off. Theoretically, if you’re doing a 24 hr cook, you should be able to go out for the day, or go to work, or go to sleep. Now I’m not sure i can trust it. Thoughts ? Ideas ??
Clear and not just talking to fill air time. Informative and pleasant to listen to.
Very helpful for me - beginner. Thanks for being so thorough.
Thanks guys!! Sooooo many tips and tricks that I would have never thought of. I can't wait to try some of your recipes ☺️
Thanks for watching!
Thanks for the video. Really helpful.
Getting ready to set up my new Anova sous vide. So happy to have found your series first. Thank you for your great info and ready to follow presentation.
Have fun with it!! Play around and experiment. Let us know if you have any questions.
Are you happy with your Anova? Which model did you get? Any pros/cons?
Some brilliant tips there and the Douglas Baldwin link is priceless. Many thanks :)
Great tips, thanks! I especially liked using a cooler for the water bath. I wouldn't have thought of that.
Thank y’all for the video really enjoyed it
Thanks for watching !!
Why, oh why did you say danger zone? Now I have the song stuck in my head! But it's okay, because this video really was helpful, even though I thought I knew what I was doing already! Good tips and good confidence builder. I'm using my sous vide for the first time tomorrow!!! So thank you!!!
Really helpful
Thx. This was helpful for a newbie.
Glad it helped.
Love your presentation ❤❤❤
Saving the juice is an awesome idea! I'm assuming you can freeze it and use as needed.
Very helpful…..I’m a newbie and can’t wait to see UPS arrive……. 🙏🏼take care and God bless🙏🏼
Glad it was helpful! Let us know if you have any questions.
New to your channel. Checking out the Sous Vide for gift for my husband found your channel. Thanks for sharing.
Welcome! Let us know if you have anything questions. You’re gonna be having a lot of fun experimenting 😁
Cute couple, really good advice!
I cook my sirloins over night; (maybe it's the meat but) they never get mushy and are SO good! They are SO good, in fact that I usually don't bother to sear -- I have both a torch and cast iron pan, but -- I don't mind that they look a bit anemic; I dig in... often standing over the kitchen counter! ()In fact, your vid made me think I should TRY again searing -- as I haven't bothered in probably ten years!!
I like your presentations.
Thanks!
Only used about 6 times so far but food turning out great. ruclips.net/user/postUgkxK2YRU9uBOXzuIEV660Qo3sX7dJDJLg72 Nice tender roasts. You do want to get a lid to go over your stock pot to keep water from evaporating. I've used it for 6-48 hours with lots of luck. A lot is trial and error to figure out since thickness and cut help determine the best time. 135 always gives a perfect med (pink all the way through). I cooked frozen solid 3 1/2" roast for 48 hours ... it was so tender its almost falling apart. Nice to put it in and just forget about it, with silicone lid I didn't have to add water at all during 48 hours.
Hey Happy New Year Carmen and Kevin!!!
Thank you! Happy New Year to you too!
The container is plastic, the bag is plastic and the water will be at high temperature. Won’t chemical from plastic leak into the food? Or do you cook at a low temperature for a long period of time? Sorry but I'm a newbie to this sou vide technique. I got an Anova as a gift and haven't opened the box yet.
It's far preferable to position the IC in the center of the short (or long) side wall of your container (not in the corner). This increases water circulation by 100%, saving electricity and extending the life of your IC device. 😊
Great tip! I was thinking about that the other day too as I was debating where to put a hole in a cooler.
Which way are the results better with seasoning; using vacuum bags or Ziplock freezer bags or is there not any difference? For example when using dry herbs, it would seem the herb seasoning would only be on that particular resting spot on the meat, if using the vacuum method.
I use the pyrex glass container from an old air fryer as that has a heat resistant stand.
Cool! Almost anything that holds water works :)
Great presentation. I love to cook and wanted to try this. What Sous Vide do you recommend?
Well the ones I use are Kitchenboss and Anova, both are good products. You don't need something too complicated. I use these ones: Kitchenboss: amzn.to/34DHy9u ; Anova: amzn.to/3cas8KF
Where do I buy one of those measuring cups with the strainer lids?! I need that for my Au Jus!!!
Question about pasteurizing eggs, I read it should be 135 for 75 minutes but when I do the white especially is partially cooked..
Great work and advice... keep it up ... does sous vide make a normal steak better and more tender (not a prime or premium grade).
Thanks for watching! Most definitely! Funny thing is that I bought cheap steaks for my last cook and they were awesome. I think that's one of the biggest pros for the sous vide. In the roast beef (not the prime rib) episode, I tried to buy the cheapest cut of meat I could find to make a good roast beef - it turned out pretty good. Not to make you think like it's prime rib or anything, but considering the price and the cut, I would say it was worthwhile. Depending on how big and which cut, time and temperature work together to tenderize. If it's a tough cut I will usually cook it for longer to tenderize. There are people who make a prime"fib" where they use a chuck roast like a prime rib in the sous vide. It all comes down to time and temperature.
I will be trying it for sure
Also you can cook things with mason Jars.
What temp should i set to cook belly roll?(belly lechon)& for how many hours?i am new to my sous vide that i just got.the belly is about 10 inches long & thickness is 5inches.
Fantastic!...what about the marinate, is there anything we should be put in with meat to sous vide?
Great question! In general, I usually add salt to my meat before the sous vide. Other than that, it really depends on the recipe. You can go as crazy or as simple as you want. For a good cut of steaks I keep it super simple so that I can taste the meat. For other recipes, I do cook in a marinade such as for the viet pork chops, chinese bbq pork. At times, I will add enough marinade to poach, such as for soy sauce chicken, or japanese cha siu. Check out some of those recipes on our page if you haven't done so already.
There are some things you should be mindful of when marinating though. Using something that is acidic paired with a long cook time could make your meat mushy.
There are a number of tips here and I'll include this in our next video. Thanks for bringing it up. Hope this somewhat answers your question. Let me know if you have anything further.
@@KindofCooking loved this answer - very details. You def got a new subscriber on that as I’ve just got a sous vide as a gift, but mainly eat SE Asian, Indian or North African recipes. And I didn’t see a channel that focused on those, or on adding intense flavours. Thanks!
You can also use a kitchen torch to sear your meat.
Is it necessary to use the frying pan?
Should I use a 12 quart pot or can I use an 8 quart pot?
You do you boo
Hi Carmen and kevin, Great tips! Can i ask you something? Im planning to give someone a steak that i sous vide. I will put it in the cold water bath to jump start the cooling process and freeze it. I want to give the steak frozen. What is the best way to finish the cooking if my friend doesnt have a sous vide machine to reheat it before searing it for serving. I hope you can reply. Thanks
Great question! Never really thought about that... here's something interesting that I've read, but never tried, apparently the rice cooker hold water at approximately 130F which would be fine for reheating a steak. I've never personally tried it though. The second thing that comes to mind is to keep it in the oven very low until it the meat comes back to temperature or just below. Now this will defeat part of the purpose of sous vide. I'll think more and see what I can find.
Thanks carmen and kevin, i will experiment on the rice cooker temp. Thanks for getting back to me.
I learned a few things from this video. Thanks!
Thanks for watching. Glad it helped!!
How to set temp
Styrofoam absorbs water?
another question: where can i find a site that ships 220 volts anova internationally, because neither amazon nor the anova site ship to my country?
hmmm not so sure about this one. I've heard great things about anova customer support. Perhaps they might be able to help you better.
Thank you very much
Most of these inventions are for North American lazies like me, we only use 110V, so for 220V good luck.
@@nolanmckain2061 LOL why lazies?
Dr. Mohamed cooking in a sealed bag, eating toxic plastic BPA because you don’t want to make mess in your kitchen with wood and fire....that’s what I call laziness. FYI: Every great invention comes with consequences on our health.
I can not the bottom part off to insert it on the base
Sorry, I didn’t understand. Do you mean you can’t get the bottom part off?
Thanks for the video 😊 If the meat is cooked and i want to serve it after many hours or one day , so will be cold , what can I do?(sorry for my english)
The easiest way is to bag it again and sous vide it at a temperature slightly lower to reheat according to thickness.
I like how you speak English
How do we sous vide a Frozen chicken breast
I use a foam container every time, no one single leak!
Can, I use a cardboard box, or a bed pan to Sous Vide the food 😋
Lol! You won’t know until you try. But I advise against the cardboard box ;)
'
Can never figure out how to use mine...pfft
If you don't have a tub, a big ass pot will do fine!
Aight, I’m outa here
See ya? Where you off to?
This video wasn’t helpful because I don’t have a sous vide machine 😔
No problem. Check out some of our other videos. We do a bunch of non sous vide videos as well.
Buy one 🤦🏼♂️
Very healthy boiling a plastic bag ,next rubbish gadget which is landing in garage after use a few times
Spare me the side camera angles. They are ridiculous. WE are your audience! Look at the camera lens!
Thanks for watching and for the tip! People really don't like that side angle. We make soooo many mistakes though :( but we will keep it in mind :)
Everyone’s a critic.
Doesn’t bother me.