Sous Vide Roast Beef (French Dip with Au Jus)
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- Опубликовано: 7 фев 2025
- Recipe Here!: pressureluckco...
#instantpot #ninjafoodi #pressureluck #sousvide
#roastbeef #frenchdip
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I just love a good Cinderella story, don't you? Especially with it involves meat!
Folks, I recently discovered my love of Sous Vide (pronounced "Soo-Veed"). So what is exactly is this? Sous Vide is a method of taking something (usually a meat, chicken, fish and even some mason-jarred cheesecake or eggs), sealing it in a plastic bag, submerging the bag in water and having it cooked at a very low temperature with a Sous Vide Stick/Immersion Circulator for hours and hours. The Sous Vide Stick is an expert at keeping the temperature of the water that the item is cooking in to exact precision, without deviation of a single degree.
So going back to my Cinderella story, this allows us to take an ordinary, cheaper roast and, by the Fairy Godmother powers of the Sous Vide, transform it into a cut of meat that tastes like of the the finest, juiciest, most tender Prime Ribs you've ever sunk your teeth into. Biddidy-Bobbidy-Sous Vide!
I was sent this product by Anova with no obligation for promotion. All opinions are honest and my own.
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First of all, thank you for all your enjoyable videos. Secondly, you typically marinade the raw meat, place in the bag, sous vide, and then sear the meat at the end of the sous vide cooking time. I just love mine and it does an amazing job!! Thanks again!!
the hardest thing is watching you try to cut it haha
I had to tell you I made this today, and used all your suggestions. It came out perfect. Did all the searing and onion sautéing outside to avoid all the smoke. I think mine was a bit smaller and narrower than yours, so it came out more medium than medium rare. Next time I'll set the sous vide at 132 or 133. Delicious sandwiches with lots of leftovers. Oh, and we had homemade Scottish rolls which made it even better. Thanks for the great videos. Love your enthusiasm.
Love that you are venturing into alternative cooking methods. Keep the recipes coming!!!
And now when Instant Pot has sous vide option it’s not an alternative method any more.
I just finished making this. Wow! Wow! Wow!This is the first time I ever made a rump roast and also my first time using a Sous vide. I cannot tell you how delicious this was! Amazingly tender juicy and delicious! As you said, it tasted like prime rib! I was a little apprehensive because I used the Sous vide function on my instant pot and not the standard “stick”. No worries! This has to be my absolute favorite recipe from you! Thanks for sharing this recipe. It will be a staple in my house from now on!
When I was 20 years old I worked the Olive Garden Merritt Island Florida when it was opening. If I'm not mistaken essentially this is how all the food was cooked there. It was in bags and they basically heated it up and warm water.
I just started using the Sous Vide setting on my Instant Pot Pro Crisp. First thing I made was the most delicious pork tenderloin I've ever eaten. Second thing I made was this 24 hour faux Prime Rib. I gotta admit I was a little skeptical, but I was pleasantly surprised! It's not exactly like prime rib, but for the price it's close enough. Wife and kids already said they would love to eat this again.
Thank you so much for your channel, for sharing your recipes, and for keeping things simple. I'm at the point where, when I am looking to try something new in the instant pot I will search your channel before I go anywhere else. Your clam chowder is one of my favorites
I cooked this yesterday and today. The sandwiches I made with it were delicious. Finishing the meat under the broiler with the onions and cheese really sealed the deal.
Though I know this was done a while ago, it is the best. I have made this about 5 times now and have to comment: For everyone that has had this receipt has said it is the best they have ever had, I agree Amazing. Here we go making it today again 😋
First off I have to admit....I thought this video was clickbait and full of crap. Top round that tastes like prime rib....riiiiiight. I had a roast and was looking for something to spice up my recipe. Tired of the old roast and potatoes I looked for something to do with the Anova sous vide machine the wife got me for Christmas. I stumbled two days ago at midnight upon your recipe.
Last night I gathered your ingredients together and fired up the cast iron to sear the roast. Fast forward 24 hours I pull the roast out of the water, open the double sealed bag and OMG it smelled amazing. The ajou smelled savory and delicious. I seared the roast after patting it dry and placed it to rest. It was the hardest 10 minutes of my life...I cut into the steak and feared it was tough as rubber. Then the knife pierced to crispy crust on the meat and the knife glided though the juicy interior. I served my daughter, wife and my self a serving with some carrots and a buttered bread slice topped off with a small ramekin of ajou. I cut through the roast with my knife and took a bite. My wife got a grin from ear to ear. She had taken a bite before me. The explosion of thyme and the red wine infused with a salt and pepper bark and a fork tender interior was delicious. After two bites I ran to the fridge to get the horseradish. That’s how I eat my prime rib. My wife even had to ask again what cut of meat it was. It did not taste like your common crockpot roast. This was different! Thank you I can now eat like a king on a commoners budget.
So now I am looking for a good recipe for this crow I need to eat for doubting your video!
Rodney Wade, that is one of the best comments I've ever read on RUclips.
So the meat breaks down and becomes tender? Thats a tough cut of meat so I have my doubts.
@@kevind7308 Ask any pitmaster how they get their meat so tender and they'll tell you to cook it low and slow, that's what this device does, it cooks it at a low temperature over a long period of time.
I've been using a sous vide for about 4 years now, starting with a sort of cobbed together system as the affordable ones weren't available that far back. I have converted by whole family to this form of cooking meat. Steak, roasts, pork, chicken . . . I started out doing 72 hours for chuck roasts but have now cut back to 48 hours. Oh, if you New Yorkers have picnic hams, try that for 48 hours. Unbelievable. And invest in a vacuum sealer - you'll find many uses for it besides sous vide. Oh, one more thing - for a long cook, put a couple of layers of plastic wrap across the top of your pan. It won't melt and it eliminates most of the evaporation. Love the videos and recipes. I'm a new Ninja Foodi owner and learning from you. Love from the south - Texas that is
If anyone is curious, the method of cooking is called sous vide, the actual device is call an immersion circulator
Tell that to his wife
🙄
Tom bryan He’s gay.
You are my hero. I used a Sous Vide device to make rump roast with Sauce à la Bordelais. Your advice is pure genius. It is most certainly a learning experience; but I pulled it off. We had it for dinner with the sauce, steamed vegetables, roast potatoes and a bottle of St-Emilion. Thank you.
I just tried this as my first sous vide attempt tonight. Came out delish! Thank you!
I did this recipe and it was a huge hit. My son said this is better than any restaurant and he is kinda understated. His girlfriend who can't weigh more than a buck and has stomach problems had two sandwiches. And the topper is that my wife made a special request for me to cook it again. Thanks great recipe.
I have an Enova and love it. Bought a large plastic box to use for cooking but I can use my Instant Pot pot thanks to your video. I am definitely going to make this roast. Love your videos. I can rarely watch cooking videos because they are so poorly made. You are the master.
Holy...WOW! I just got a sous vide machine for Christmas and I'm psyched to try this. Please do more sous vide videos!
Your knife and fork skills are hilarious! 😆
Love him ... but HORRIBLE knife skills. 😅
Man if you turn out a roast like that you are welcome to carve it any way you please! Looks amazing. I've gotta get the Sous Vide piece for sure. Thank you Sir!
not really cause not cutting it right can ruin al lthat hard work.. heh. carvingis as importnt as cooking.. and a meat slicer isthe way to go for thin easyto bite in a sandwich slices not chunks
I made the same type of roast sous vide-style about a month ago. I use SV a lot for meats, it's wonderful how evenly and perfectly the food is cooked.
I made this yesterday (well, over the last two days). My local supermarket conveniently had bottom round on sale, so I've got that going for me. I followed the instructions and recipe to the letter. And while I agree that it was incredibly tender, there was no getting around that it tasted like bottom round. This is fine for a swiss steak, but it wasn't in the same universe as a prime rib. Totally different flavor. I took half of the au jus and made a gravy which came out pretty nice. I might give this a try with a better cut of meat like a top round. But today when I went to slice it for sandwiches, it had a rather mealy texture. I ultimately tossed the rest of it. So I'm not a big fan of this particular dish, but I do appreciate the great video and the education!
When I saw the cutting commence with an 8" chef knife ...
If your going for roast beef deli, forget this Im going with eye of round cut, that is what they use for roast beef in the deli to make sandwiches. Still looks good though.
Great recipe. This is why I got into sous vide cooking. I cooked a cheap 5-lb bottom round roast this way and it was amazing. I never thought bottom round could taste so good. It really compares to rib roast in texture and flavor, firm, yet tender, and juicy. Not stringy like typical pot roast. You just dial in your favorite level of done-ness and you can't mess it up. My medium-rare preference for beef is 134 degrees. I cooked my roast for 24 hours as you did and it was perfect all the way through. I got the same unit you have, cooked a variety of meats with it and they are all fantastic. The Anova Nano is on sale for $68. I'm very pleased with mine. The meats are so tender, I suggest getting non-serrated knives so they don't tear it up. You don't need those old hacksaw knives with this meat. Hope you do more sous vide videos with economy cuts of meat like this, other channels seem focused on expensive cuts.
As both a pressure cooker owner, and a sous vide anova nano owner, I would totally love to see more videos like this in the future.
I'm inspired! I started sous viding if that is the correct way to say it, two years ago and think I watched this video two years ago, but am just now getting adventurous with my sous vide. I saw a roast at Aldi that I want to buy and I think it might have to be cooked for 24 hours like this because it is every bit of this size of meat. I was hoping to by pass the 24 hours, but it seems meats that big will all be cooked sous vide that long. I think I am going to be adventurous and try this 24 hour thing! I know this was posted 5 years ago, but still, thanks for posting it! It's still paying off! lol
Once again thanks for the outstanding video. I have been. SV cook about a year. Mostly sear afterwards , on a shorter cook, 24hrs.. to sear before SV seems to keep my seasonings in place better. On longer cooks 24+ I sear afterwards ..regardless before or after it comes out awesome. You might want to try boneless beef ribs..I cook..131-35-40 hrs come out amazing..still firm enough to slice great for sandwiches or on a bed of rice .. Keep up the great work. A lantzman in Philly
So happy you are doing sous vide. Do some in the Ultra machine for those of us that have the Instant Pot Ultra! Love your videos. :)
Making this right now…. My first time with this recipe, but encouraged by the video and comments. Looking forward to tomorrow for French dip beef sandwiches!!! 😊
My only complaint is that my hubby watches your videos as well and keeps me far too busy cooking so many of your things! Your meals are easy to understand, prepare and enjoy. Thank you for all of your efforts and time.
Make your hubby do the cooking, and then go and get your nails done. I'll bet he'll love it. Jeff is fantastic, and his instructions are so easy to follow. Your hubby will be so successful, and proud of his newfound talents, that you will have a hard time getting your kitchen back.
You always crack me up! I’ve been considering sous vide and now I’m sold! Thanks!
Why is everyone eating the same sandwich? You made three!
The best! We all loved it. Thank you
Great, you just cost me more money, 3 instapots plus accessories and now this...now I am in big trouble until I make the French dip which my wife just loves. Thanks for the videos!!
I cannot figure out why you bought 3 instapots. Wouldn’t one suffice?
I bought the instant pot with sous vide mode. Best of both!
Cost/benefit…cheaper cuts turning out better.
Great video, Happy to see you breaking into the Sous vide cooking. When dealing with the juice from your cook I have put it over a bowl and cut the corner with scissors.
Just got my Instant Pot Sous Vide, selling on Amazon. Gonna make this beef, thank you so much.
Awesome!! When I built a SV rig back in '10 or so, I did something almost exactly like this for the family Christmas dinner. We ate it just as a roast with the jus for pouring over. A couple things you might try-- If you cook in an open pot, you can limit evaporation with some plastic wrap.
To enhance the sear, you can sprinkle a little bit of brown sugar on the meat before hand. It will caramelize and deepen the browning and add flavor. I like to use some smoked sea salt as well, or a couple drops of liquid smoke, applewood is nice and mellow. I prefer the bottom round like you used over the top. It has more fat and thus more flavor, plus a better shape for carving. Eye round is best avoided-- bland.
I just started doing Sous Vide my first cook was an eye of round. All the recipes called for 24hrs of cooking which I followed. While it was tender It had lost the texture of meat. I felt it was over cooked because of that I was a little disappointed in the results. The second cook I did a bottom round it was the same size as yours but this time I did 20 hours @ 135. It turned out different it was tender and the beef texture remained, I thought the shorter cook time was a better result. My next cook will be the same type of roast but using your recipe. Thanks for the recipe looked to good to pass up.
Dammit! Now I have to go buy one. Hubby will LOOOOVE this!!!!!!!!!!!!!!!!!!!!!!
Great video! Love watching Richard swoop in at the end for a biteski! Ya'll are adorbs. Patiently awaiting the next recipe.... :) Cooking my way through all of your instructional yumminess. 4 of your recipes already in my monthly rotation. YOU ROCK DOLL!
Just so you know, the Instant Pot Ultra models can be set to do sous vide.
I've followed your recipe and my bottom round roast will be ready tomorrow around 4 PM. So excited!!!!
Had my sous vid for a year, not used it yet. Sitting in drawer now. I am going to give this a shot.
Well, I did this recipe to the T with 3.24 lb bottom round, 133F for 24 hrs. I like medium not rare. Everything else was the same. Braise with oil and garlic , bag with some beef broth and braise juices into pressed ziplock. 24 hrs later, second braise and sliced with brioche buns and muenster cheese. Frech dip on side. THEY WERE PERFECT TENDER! LIKE BUTTUH!
This video got my through my first time souse vide. Thanks !!! I'll do it again.
Oh and second niight dinner , cut strips with egg noodles and. beef stroganoff. Again perfect for reipe.
I just love you your personality your excitement when cooking. You are too funny.
Seldom give reviews for recipes, but.... I followed the recipe and it was absolutely great. I cooked the eye roast to 131 degrees. This recipe is definitely a keeper.
When I saw the link for a sous vide video from you I was expecting the instant-pot sous vide unit. Nice video, as always.
I picked up the Instant pot Sous Vide Stick it's awesome!
I cooked two Ribeye steaks and torched them after for the searing. They were amazing! Perfect Medium Rare!
Just made this with a top round roast. It was incredible!
Absolutely fablas! I’m new to sous vide cooking. Thank you for the video. 🏴UK
I done my first Sous Vide with your recipe, seared again on the gasser. Came out really good. Next time I will go for 130 so I can get a good sear on the Green Egg. That should give it even a better taste.
Looks amazing! I love watching your video!
Your fork needed to be on the left and not in the piece you were cutting off
I just did an english roast for 28 hours, then seared it and it was one of the best roasts I have ever tasted
i just bought a pressure cooker not too long ago and now i'm getting one of these??? GAH! my hubby is going keto and i've been looking for good ways to cook meat (mostly cheaper meat as unfortunately we can't afford to eat grass fed every day!) and a lot of my friends swear by sous vide for cooking meat. this looks amazing. onto my wish list you go...
Absolutely love your videos!
I just got my circulator yesterday and cooked up some 2 inch thick cowboy prime rib bone in steaks for us and the neighbors last night. I am NEVER going to a restaurant again because I can make AWESOME steaks at home now. When will they start making stove/ovens with these little gems built in?!?. Love this segment from a guy that rarely comments on videos. BTW....You can cut/carve the meat however you want IMHO because your videos are so good you can have licence to DWTFYW! LOL!!! Anyhooooo thumbs up and suscribed!
I sear mine after the cook
So do it before, some do it after. Some do it both.
I do to with steaks, but with something like this I think the charred exterior lends flavor to the jus.
Use a stainless steel pan for the first sear to build a fond for the Au Jus, None will be created in a non stick pan
Me too. But if I want to sear before I always need to season a couple of hours in advance not immediately before searing
That is the way I was taught to use it.
Killer recipe dude! Au Jus was on point. Added little more salt and pepper to my taste and perfecto! Thanks!
I had to come back to this recipe...the leftovers are the best part. Once it's chilled, this beef slices thin real well, you can do just about anything with it, make incredible sandwiches, burritos, tacos, etc. I sliced it about 1/16" inch thick, laid pepper jack cheese over it, broiled it a few minutes, and piled it on some butter-browned rye bread. My poker buddies were blown away! This beef melts in your mouth, you think you spent a lot of money on it but no, about $12.
Thanks,This is a first time in my cooking that I heard of (Sous Vide)this kind of slow cooking under controled hot water. I have to tryout this cooking,again thanks👏👏👏👏👏👏👏🍺🍺🍺🍺🍺🍺🥂🥂🥂🥂🥂🥂🥂🍀🍀🍀🍀🍀🍀🍀🍾🍾🍾🍾🍾
Sear before AND after... hadn't seen that before. Looks awesome, BTW! Thanks...
Great video, thx! I do have a soux vide. Give me a little horseradish and I will be set.
I love this! Thank you
Take your sous vide pot, wrap it in a towel and place it in a larger pot. Saves energy and your sous vide stick won't have to work as hard. A lot of heat is lost through the single pot, so insulating it helps. I also seal larger cuts of meat, marinade and spices in the bag and let it marinade overnight before cooking in the sous vide machine. It may not make much difference when cooking 24 hours, but it surely is scrumptious.
I found that for super long cooks 24hrs + Puting plastic wrap over the pot seriously helps on evaporation.
Does it matter if you sear it before, or if you just sear it once, at the end?
I’m going to try this in my Instant Pot Duo Plus. Do I use the same temp and cooking time?
First time I have heard of sous vide..... looks delish! Gonna check Amazon out now for a sous vide cooker! Nice!
For those of us who are fans of *sous vide everything,* you only need to sear the meat _after_ the sosu-vide process.
Previous commenter had it right - the pre-sous vide sear will bolster the flavor of the au jus. I'm about to do a rump roast, and I'll pan sear first, sous vide, then crisp up the crust with the searzall afterwards.
I was a subscriber to sous vide everything until I saw a video about foie gras on a burger. I do not support animal cruelty.
I can't wait! My pot roast is in the water right now!
Looks great! Hope it’ll do as good a job in my new Instant Pot pressure cooker with the sous vide function. What brand of beef broth did you use? I find there’s a big difference between the different brands.
Looks great. My only observation is that the fork should be on the other side of the knife. That way you can slice as thin as you want.
How'd you do the beef broth? (The one you put prior to the wine with dried thyme?)
I have been sous vide 'ing for a couple years and I also have an instant Pot. I used the instant pot last night to do the exact same thing and I have used the sous vide in the past to make the same meal. Both are amazing. The reason for the instant pot last night was short time to get things done (didn't prepare) but for larger meals, I have a food save hard plastic tub that I use and it would be a good ide to cover it with a lid (cut a hole) to prevent evaporation....
Great show, glad you are branching out but I would like your comments on the compare of Instant Pot with Sous Vide French dip :)
Fantastic video! Great explanation, simple, and to the point - great job bro!! I can NOT wait to try this!! Thanks!!
That looks incredible! How much water did you add during that 24 hour period? I also have a 6qt liner from the IP and I also just bought a Nano. :)
If you have a lid or mostly wrap the top then probably won't need to add any, if it's open then maybe a cup of water every few hours to keep it topped off.
This looks remarkably delicious!
Set the bag in a bowl after cooking, before you remove the meat. Way easier and more reliable than trying to balance everything.
I'll take and eat a sandwich like this any day. Looks really tasty. Thanks.
How fun!
I see you've gone over to the Dark Side - The Sous Vide, abandoning the InstantPot. A word of caution to Sous Vide newbies: Jeffrey added red wine and brown broth to the meat before cooking. When you do a steak Sous Vide, it is going to come out death grey colored, and unappetising to say the least. THAT is when it needs to be seared. 60-90 seconds per side removes the grey and gives a great crust - the meat requires no further cooking. Point number Two: The Sous Vide locks the temperature at whatever you set it to. It doesn't matter if you cook your meat for 1 hour or 24 hours or 48 hours, it will come out that set temperature and that color (132-134 = perfect medium rare. 129 = RARE. 150 = Dead). What does change with the duration of the cooking is the texture of the meat. Longer cooking tends to give it a "mealy" quality, especially to steaks. I've done an 1½ thick sirloin sous vide for 1 hour, and my wife won't eat it. It looks fine, it's nice and pink inside, but it's mealy and disintegrates. 35-40 minutes, totally different story, texture wise. And Point number 3: Part of the Sous Vide magic, as Jeffrey alluded to is the QUALITY of the meat you can use, especially lower quality cuts. Cheap, tough cuts of beef tend to be very flavorful, and very inedible at the same time because they come out so hard and dry with roasting. The Sous Vide softens the cuts, while preserving the flavor. You simply cannot overcook using sous vide! That's why Jeffrey could take a tough, cheap bottom round, and then go orgasmic over its prime rib texture. The Sous Vide gizmo and the InstantPot are truly amazing kitchen gadgets, and this coming from a guy who hates cooking! So once again Mr Eisner, my hat's off to you!
At the risk of sounding stupid, i need a little help here. Can you tell me if the wines you mentioned are cooking wines or drinking ones?
Im dying to try this recipe but never cooked with wine before.
Thanx in advance
Also to help with the evaporation process after you put that down to cook you could have wrapped it and aluminum foil which would have made like a lid to help keep condensation on the inside
Really great step by step cooking process.
Okay...you've convinced me. I've held off from sous vide but I can see that I might have to change my mind on that score! it looks DELICIOUS!!!
I think you just talked me into a Sous Vide stick!! OMG this looked soooo good!!!!!!
Looks delicious but no one can beat Philippe's in Los Angeles. Been in business for over a hundred years. My Dad, who turned 76 today, would take me there before a Dodgers game back in the day. Jeff, make a trip to the west coast and check it out. You wont be disappointed.
Very well done. Thanks for the vids theyre super easy to understand instructions are perfect. I will say you can actually do quite a bit less time but hey why not?
You got me started with Sous Vide, just made this recipe and was Uh-Mazing!
did you do it the same way (same temp, 24hrs)?
David Fraga yes, same way and yes for 24 hours. Remember to add water for the overnight. I don’t think really need the second sear when is done cooking.
Not to worry. I still call aluminum foil “tin foil”. Can’t change old school. I am anxious to prepare your recipe. My instant pot has a sous vide setting. I can almost taste that sammmich😋
Excited to see this recipe!
Wow, that looked really great!
13:05 - This guy sounds like Randall from the "Honey Badger" video. "Do you see that? It's so amazing. Look at how amazing that is."
I have an Instant Pot brand sous-vide , and want to try your recipe as it looks amazing. If your roast is slightly smaller (say 2lbs) would you reduce the cooking time or still do it 24 hrs?
This page will answer your question about different sizes of meats and cooking times. I hope it helps. douglasbaldwin.com/sous-vide.html#Beef
Bro please do another one and taste the comparison of searing before and after because I think it's better sharing after it's been sous vide and not before but that is something you got to judge for yourself whether it's better before or after but it does make for a really good comparison as well
Great Video.. You can do the same thing in a pressure cooker with pressure release open.
Most pressure cookers I’m aware of do not maintain a precise temperature and therefore can’t keep the meat at a particular doneness.
You get better results wearing your pressure cooker like a helmet.
Have you tried Instant Pot sous vid? Does it work ?
No it doesn't work.
Mine duo evo plus works great. I've done steaks, pork chops and roasts so far. For top round i do 135 for 30hrs and its great.
I just made the best pork tenderloin that I've ever had using the Sous Vide function on my Instant Pot. It works great.
woosta sheer. I'm from Boston area. But really, I enjoyed the video it was presented well! Now I want to try it out! Thank you!
For Pete’s sake: Give your friends their own sandwich!
Pete is out of town on business
Looks amazing!!
Great that you've shown Sous Vide cooking -- don't some of the newer Instant Pot models even do Sous Vide as well? Some people have told me that an Air Fryer is an excellent device to complement Instant Pot or Sous Vide -- maybe you could demonstrate an Air Fryer to finish off your Instant Pot or Sous Vide cooked meal?
The Ultra model of the Instant Pot does Sous Vide.
He has been demo-ing a Ninja Pressure Cooker/Air Fryer thing recently! Not sure if you've seen.
The Ultra has a setting but it does not keep the water temp as accurate as a circulator. I have the Ultra IP and still purchased a sous vide circulator
@@lifewithpugwinkle It is a common misconception that the Instant Pot Ultra has a sous vide function. The Ultra function on this device holds the temperature in a range of 10 degrees Fahrenheit, 5 degrees above or below the target temp, whereas a true sous vide set-up will hold it within 1 degree in either direction of the target. This IP discrepancy makes it impractical for preparing foods that require specific times and temperatures. Generally a two degree variant is of no real consequence in the grand scheme of things.
@@jgdesserts6517 Yes I agree, I also bought the sous vide circulator because I found the IP didn't keep the water at an constant temp.
Beef is seared on all sides and looks beautiful. According to my dad, it's ready to eat!😂
Get a cast iron pan and Goodwill that T Fal.
:D nice you are on that Sous Vide flow! I got one during Prime day.... its amazing.
You should also put the meat on a trivet in the pot so that the water circulates all around the meat.