Yeah you're built different. You created a system, shared it with everyone with a book and a spreadsheet, shot a very detailed well composed video explaining the process, and then photographed it really well with a child and full-time job. I like this system, but I feel like I might even simplify it more because there is still a lot you're prepping other than just the sous vide stuff. For example, cooking the bacon beforehand, cooking the quinoa midweek, rinsing and draining chickpeas, rinsing lettuce for the salad, cutting the avocados, etc. I know all of these are small but I don't think I'm interested in doing them 😅 But this is great!
Thanks so much for the comment. If you just cook the sous vide stuff, the prep is very minimal. But if you want to make a full meal every day, then yes, cooking quinoa and cutting avocados are part of the prep. :)
Yeah I reread my message and I just want to reiterate that I think this is really great as is. I think I would just like to try to eliminate midweek cooking as much as possible. But I didn't mean for this to come off as rude if ti did.@@streetsmartkitchen
@@aarond9563Thanks for clarifying but I didn't think you were rude. :) This video just demonstrated one week of the program. The midweek cooking is just assembling the meals. Anyways, thank you for your thoughtful comments! 🙏
I got a "free" sous vide with a freezer order, but had no clue what to do with it. I wanted to cook a Sunday meal for my husband and 2 brothers. I chose roast chicken, stuffing, and mashed potatoes. I used ziploc bags instead of food saver bags (I have a Food Saver). I couldn't get all of the air out, so had trouble keeping it all submerged. I didn't have a proper sous vide container, so I had to use plastic wrap as a lid. The whole experience was rather messy. That said, the food was delicious and beautifully cooked! It was only after my first experience that I found this video, and realized Sous vide can be efficient, and a joy to do. I have ordered a proper container with racks and a lid, and have ordered the 3-week program. This is such a sensible idea for saving time, electricity, and personal energy! I'll be starting the program on Sunday and will let you know how it works for me - I am optimistic!
Omg Kelly! That's wonderful! Thank you so much for sharing your experience with me. I can imagine the mess as well as the outcome because I have been there too! Yes, with proper equipment, and a little practice, sous vide is a life changer. I am very glad to hear that you didn't give up after the first messy experience. It only gets better from here! Please do keep me posted on what you think about the program. Can't wait!!! 😍
Wow your videos are so incredibly helpful for a newbie home cook like myself! You showing how quick and easy eating at home can be, I am inspired to start cooking and making healthy at-home meals for my family! Please keep posting!
Thank you for your kind words! I love that you decide to cook at home for yourself and your family. No matter how simple it is, homemade meal is the best because love is a key ingredient! Feel free to let me know if you have any questions about any of my recipes or the meal prep program. Happy cooking!
this video was absolutely incredible. I just got my first sous vide and was looking for some tips. thanks for taking the time to make it and share with us!
I just bought a sous vide for this purpose , I like fresh meals but I’ve gotten kind of tired of cooking and I love variety … thank you for sharing and I will be purchasing your book and subscribing !
Super helpful video and great instruction! Will you ever create some content related to sous vide Chinese food meal prep? That would be really awesome!
Thank you for your kind words and thanks for the request as well. Certainly! In fact, more meal plans and prep ideas are in the works at the moment. :) If you'd like to be informed with new updates, feel free to go to my website at www.streetsmartkitchen.com/ and sign up. :) Cheers!
Hi! Thank you for this video! Was clear and pleasant to watch through the whole thing. When its time to pan fry, do you just fry the food straight out of the fridge or let it warm out at the counter for a little while?
Good question. If there's not much gel from the juice on the food, I usually sear straight out of the fridge as it's easy to pat it dry. But if the juice has solidified a little, I would put the food (still in its bag) in warm water for a bit to let the gel melt. Then proceed with searing. Hope that makes sense.
I wonder if doing this meal in reverse would be more efficient? Doing the protein first and then warming up the water and doing the rest after. This way you don't have to wait for the water to cool. I'm sure that I'm missing something but would that work?
Thanks for your excellent question! Yes, doing the protein first can work, but in my experience, the entire meal prep process would be longer. Protein usually takes longer to cook than vegetables. So, when you cook protein first, you won't be able to get to the veggies until a few hours later, which drags out the entire prepping time. When you cook the vegetables first, you are pretty much done prepping when you put your protein into the water bath. Plus, because the temp for protein is much lower, your veggies can hang out in the water bath to keep warm if you plan to have them for dinner on the day of. I hope this is helpful. Thank you for watching! Let me know if you have other questions.
@@gofei Hi, you can warm up vacuum-sealed sous vide food in a sous vide bath at the temp that's lower than what you originally cooked the food at, or warm it up during the finishing process such as searing on the stove or broiling under the broiler, etc. My favorite way is to drop the bag in a pot of boiling water for a few minutes. There are many ways to reheat. It depends on what suits you the best. As for internal temp, since the food is already cooked and pasteurized, it doesn't matter. I hope this is helpful.
@@diannemeboe1103 For some items like vegetables, fish, and not-too-thick cuts in this particular video, yes. For big cuts in my other meal plans, there are other ways of reheating the food. 😉
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I thought ‘oh this video won’t be relevant to me’ but watched it anyway.. OMG.. I can’t believe how many little gems I could adopt from the video.
Thanks for watching it! Glad to hear that you found some little gems that are useful to you. Adopt them away!
This was so inspiring!! I have been trying to meal prep but a lot of the videos are things we wouldn't eat. We could eat every single one of these.
That's so awesome to hear. :D
Yeah you're built different. You created a system, shared it with everyone with a book and a spreadsheet, shot a very detailed well composed video explaining the process, and then photographed it really well with a child and full-time job.
I like this system, but I feel like I might even simplify it more because there is still a lot you're prepping other than just the sous vide stuff. For example, cooking the bacon beforehand, cooking the quinoa midweek, rinsing and draining chickpeas, rinsing lettuce for the salad, cutting the avocados, etc. I know all of these are small but I don't think I'm interested in doing them 😅 But this is great!
Thanks so much for the comment. If you just cook the sous vide stuff, the prep is very minimal. But if you want to make a full meal every day, then yes, cooking quinoa and cutting avocados are part of the prep. :)
Yeah I reread my message and I just want to reiterate that I think this is really great as is. I think I would just like to try to eliminate midweek cooking as much as possible. But I didn't mean for this to come off as rude if ti did.@@streetsmartkitchen
@@aarond9563Thanks for clarifying but I didn't think you were rude. :) This video just demonstrated one week of the program. The midweek cooking is just assembling the meals. Anyways, thank you for your thoughtful comments! 🙏
I got a "free" sous vide with a freezer order, but had no clue what to do with it. I wanted to cook a Sunday meal for my husband and 2 brothers. I chose roast chicken, stuffing, and mashed potatoes. I used ziploc bags instead of food saver bags (I have a Food Saver). I couldn't get all of the air out, so had trouble keeping it all submerged. I didn't have a proper sous vide container, so I had to use plastic wrap as a lid. The whole experience was rather messy. That said, the food was delicious and beautifully cooked! It was only after my first experience that I found this video, and realized Sous vide can be efficient, and a joy to do. I have ordered a proper container with racks and a lid, and have ordered the 3-week program. This is such a sensible idea for saving time, electricity, and personal energy! I'll be starting the program on Sunday and will let you know how it works for me - I am optimistic!
Omg Kelly! That's wonderful! Thank you so much for sharing your experience with me. I can imagine the mess as well as the outcome because I have been there too! Yes, with proper equipment, and a little practice, sous vide is a life changer. I am very glad to hear that you didn't give up after the first messy experience. It only gets better from here! Please do keep me posted on what you think about the program. Can't wait!!! 😍
Wow your videos are so incredibly helpful for a newbie home cook like myself! You showing how quick and easy eating at home can be, I am inspired to start cooking and making healthy at-home meals for my family! Please keep posting!
Thank you for your kind words! I love that you decide to cook at home for yourself and your family. No matter how simple it is, homemade meal is the best because love is a key ingredient! Feel free to let me know if you have any questions about any of my recipes or the meal prep program. Happy cooking!
this video was absolutely incredible. I just got my first sous vide and was looking for some tips. thanks for taking the time to make it and share with us!
Thanks for watching! If you need more sous vide tips and recipes, visit my website. :)
I just bought a sous vide for this purpose , I like fresh meals but I’ve gotten kind of tired of cooking and I love variety … thank you for sharing and I will be purchasing your book and subscribing !
Great. Welcome to the sous vide club! Happy to have you.
this is so life changing !!!
! How this video has only 2.5k views ???
Thank you!
Very inspiring system you developed thanks for sharing!
Thank you for watching!
Great video! I want to start implementing some of this. I’ve been so bad at meal prepping lol. Thank you!
You are welcome. Glad to hear that it helps. Cheers
Thanks for sharing!
Super helpful video and great instruction! Will you ever create some content related to sous vide Chinese food meal prep? That would be really awesome!
Thank you for your kind words and thanks for the request as well. Certainly! In fact, more meal plans and prep ideas are in the works at the moment. :) If you'd like to be informed with new updates, feel free to go to my website at www.streetsmartkitchen.com/ and sign up. :) Cheers!
Thanks so much, I love this video. 😊
Thank you for your kind words!
this is really smart and efficient
Thank you!!
Do you sous vide as well?
Looks great this would last me about 3 days.
Great work
Thank you!
I needed this,
What a game changer 😱❤
Hi! Thank you for this video! Was clear and pleasant to watch through the whole thing.
When its time to pan fry, do you just fry the food straight out of the fridge or let it warm out at the counter for a little while?
Good question. If there's not much gel from the juice on the food, I usually sear straight out of the fridge as it's easy to pat it dry. But if the juice has solidified a little, I would put the food (still in its bag) in warm water for a bit to let the gel melt. Then proceed with searing. Hope that makes sense.
You are a genius.
Thanks! 😆
I wonder if doing this meal in reverse would be more efficient?
Doing the protein first and then warming up the water and doing the rest after. This way you don't have to wait for the water to cool.
I'm sure that I'm missing something but would that work?
Thanks for your excellent question! Yes, doing the protein first can work, but in my experience, the entire meal prep process would be longer.
Protein usually takes longer to cook than vegetables. So, when you cook protein first, you won't be able to get to the veggies until a few hours later, which drags out the entire prepping time.
When you cook the vegetables first, you are pretty much done prepping when you put your protein into the water bath. Plus, because the temp for protein is much lower, your veggies can hang out in the water bath to keep warm if you plan to have them for dinner on the day of.
I hope this is helpful. Thank you for watching! Let me know if you have other questions.
how do you heat up the vacuum sealed food from fridge and what internal temperature should it heat up to?
@@gofei Hi, you can warm up vacuum-sealed sous vide food in a sous vide bath at the temp that's lower than what you originally cooked the food at, or warm it up during the finishing process such as searing on the stove or broiling under the broiler, etc. My favorite way is to drop the bag in a pot of boiling water for a few minutes. There are many ways to reheat. It depends on what suits you the best. As for internal temp, since the food is already cooked and pasteurized, it doesn't matter. I hope this is helpful.
Great video thank you,i am a beginner. I cannot find your cook book on uk Amazon. ?
Hi, thanks for watching and for your interest in my cookbook. hmmm... that's odd. My cookbook is indeed available in Amazon UK.
👌❤
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Drop the price of your plan, and you'll sell a lot of them. Great ideas!
Thanks for the comment and suggestion. I am developing new plans.
Will reheating in a pan be sufficient to get the meat warm without overcooking?
@@diannemeboe1103 For some items like vegetables, fish, and not-too-thick cuts in this particular video, yes. For big cuts in my other meal plans, there are other ways of reheating the food. 😉
Can it be reheated with the sous vide circulator?
@@CoolBreeze640 Of course! :)
When you sous vide vegetables and freeze what is the best way or quickest to reheat them,I don't want to sous vide them again
@@colmmurphy5480 I think the easiest way is to drop them (still in their vacuum sealer bags) into a pot of boiling water for a few minutes to reheat.
@@streetsmartkitchen Thanks
What are the recipes for the sauces? I assume I'll find it on the website.
Yes, indeed you can find the sauces in my program. www.streetsmartkitchen.com/sous-vide-once-savor-all-week/
Some sauce recipes are on the website, some are only in the program.
感觉你的口音像上海的 去linkedin看了一下还真是
這麼厲害，這都被你聽出來了
I love you. You are awesome! 🥩🍗🧄🥦🫚🌶🫒
You definitely have my subscription!
😅🤗
140 degrees seems high for beef and too low for chicken
NOT BAD!! This channel desperately needs *SMZEUS*!!!