The longer this video went on, the more it started turning into an episode of " It's Alive". If it was any longer, I'm sure Brad would've pickled the steak lol
Rickey Richardson At first I didn't even think it wasn't It's Alive, and thought he was sad and came to the coments to see if anyone else had noticed it too. The chewie noise was really the beginning of real Brad showing, which is best Brad
The fried baloney episode was 1000 times funnier than this one. Did someone slip Brad a Xanax or what. If he’s not giggling and stumbling through his words, it makes me sad.
Leslie Brown that’s all an act. All their videos are completely scripted. The sponsor probably gave instructions for him not to do that, and to wear all black.
Hey! That's how I say it. I never knew how to spell it when a friend pointed it out to me. "Wourder" not "water." I still think Midwest/west people say "wader" not "water" so that makes them sound weird too.
Jesus Food Cross Yes, I have a cheap handheld infrared thermometer just like the one in the video which I use for cooking and it is clearly labeled as a Class 2 laser and explicitly not eye safe. Though it's not difficult to buy higher quality versions that are eye safe. Even with an "eye safe" Class 1 laser it is at least in extremely poor taste and possibly dangerous to deliberately shine it in someone's vision.
I love this professional style video. Having said that, I really hope you guys don't get rid of the "It's Alive" series with Vinny and Brad. Those are just as informative even with all the fun editing. Also, I have an idea for Brad videos. I'd like to see a "Brad Does Things Wrong" series, where he shows common cooking mistakes, what happens when you do them, and how to recover from them. Like fixing a broken cream sauce for example. Stuff like that. Naturally, since it's about "mistakes" I think it would fit well with the "It's Alive" style of editing.
One change. When he says these have been in for 2.5 hours the bubble that popped up said change time to change doneness. Time only changes tenderness and how much the connective tissue breaks down. You want it more done, change temperature of water.
If anything, the problem is that "doneness" for meat is used to describe juiciness vis a vis color, rather than texture, hygiene, etc which is rather arbitrary rather than any typical meaning of the term "done" other than by sheer correlation with a one temperature steak cooking approach.
Steaks? Choose time according to *thickness*. Thicker takes longer to get evenly to the desired temperature. But this is how you can get a 3-inch thick ribeye (get the big prime ribeye roast from Costco and cut it up!) to a perfect mid-rare or what have you. It’s the tough cuts that you want to sous vide for a long time to break down the chewy bits...
Fun fact: no matter how perfectly pink your steak is it will naturally look gray when there is sunlight that's why steakhouses dont have windows on them.
I got one of these and I really enjoy it! Cooking stuff this slowly has the perks that you don't need to stress about getting stuff in or out of the pan at just the right moment, it doesnt matter for most things if you keep stuff in sous vide 15 or 30 minutes longer than intended. You can put it in the sous vide and forget about it while you prepare your other dishes, its really nice. Plus of course its always at the right temp when you take it out
I love me some Brad and would watch anything he is in, but you can really tell how special the combination of Brad, Vinnie, and the editor is with the "its alive" series. Those videos are just something special.
"HEY YOU WANNE BUY A JOULE????? plz just buy our product joule its super duper amazing for like hot water and stuff!!! plz just a joule i know it has killed 2 people but please just buy it" - chefsteps
Love brad, he always makes me laugh while still teaching. I love claire and molly as well. Love watching gormet makes and its alive. Such great entertainment.
Time doesn't equate to doneness, temperature does, time translates to how broken down the meat is, much closer to the texture of it. Also it's worth mentioning that raw garlic is not recommended under 130 or for more than 2 hour cooks.
It's such a compliment to myself that I came to all of the same conclusions of how to work a vacuum sealer that Brad did. I double seal, I know juices near the top of the bag can get in the way of sealing, I always leave extra room, I don't cut them with a knife though so that was interesting.
mistake: do not change the time if you want them more well done, change the temperature. at 70 degrees for example even if you overdo it for 2 hours extra you still might only over cook it by 1 degree. lengthening the time will not overcook the steak, thats the beauty of sous vide you cant really mess it up
nope, if you are using a sous vide that is rendering fat you're just boiling it. it would be way too hot. sous vide doesnt reach a high enough temp to reder fat 99% of the time
Agreed. They made a mistake telling the audience that it will make them more well done with time. Only temp will change that. I have friends who like it medium and I like medium rare. I sous vide theirs first at the proper temp and time, then reduce and add mine for another hour and it comes out great. I use a Searzall sometimes for the sear and sometimes cast iron.
Gary - could you also do all the steaks to med rare and then bump the temp up and remove all steaks other than yours which will continue to cook? Seems like that would be faster? I'm new to this style of cooking. Thank you.
This is calm and professional corporate Brad
I see Brad, I like it.
What you're saying is: This is Brad but "sous-vide" haha
Maybe because he's not with vincenzo?
Brad is less of a chad in this one
All black. Chef Brad.
you can tell i've been watching too much "it's alive" when I can picture the perfect spots for vinny's editing
Erin Rothback yes a great team Brad, Vinny, & Matt. Matt Hunziker is the editor
Same 😂
Erin Rothback omg same
"wudder"
Put the bag in the wouder
"Ow you hit my eye!" *Chewbacca sound*
i think its a predator sound
he should have apologized though
He didn't even stop.. WTF dude?! Evidence that this is not filmed in Canada.
6:05
@@youhyun27 Wonder if the fame is going to his head.
Bon Appetitty
Bone appetitty
MiaSt
I’d like to bon your appetitty.
Wow! For most of us guys, you hit a really sensitive nerve with your little comment there.
Wayne Warmack; okay old man.
@@countsnackula well hello Duke Nukem
"I'm Brad Leone from Bon Apatitty... let's do that again." 😂😂
The longer this video went on, the more it started turning into an episode of " It's Alive". If it was any longer, I'm sure Brad would've pickled the steak lol
Rickey Richardson At first I didn't even think it wasn't It's Alive, and thought he was sad and came to the coments to see if anyone else had noticed it too. The chewie noise was really the beginning of real Brad showing, which is best Brad
Gaby: "OW YOU HIT MY EYE!"
Brad: * wookiee noise *
Brad is basically a wookiee that can talk 😂😂😂
@@CoinRingsUSA not with that attitude
brad could fry up some spam and Id still watch. this man is a blessing
He's fried up baloney.
I would actually love to see him do a spam recipe
The fried baloney episode was 1000 times funnier than this one. Did someone slip Brad a Xanax or what. If he’s not giggling and stumbling through his words, it makes me sad.
Leslie Brown that’s all an act. All their videos are completely scripted. The sponsor probably gave instructions for him not to do that, and to wear all black.
@@theforeverpuddle8754 "baloney"
I had to mentally superimpose “wourder” every time Brad said water...
Lee meee too
me three
And Earl =oil lol
*W O U R D E R*
Hey! That's how I say it. I never knew how to spell it when a friend pointed it out to me. "Wourder" not "water." I still think Midwest/west people say "wader" not "water" so that makes them sound weird too.
Gaby: Owe, you hit my eye!
Brad: *Chewbacca noise*
Christian Flanary I lost it at that part 😂
Christian Flanary lmao
I would have very aggressively told him that I'd punch him in the face if he ever did that to me again.
Jesus Food Cross Yes, I have a cheap handheld infrared thermometer just like the one in the video which I use for cooking and it is clearly labeled as a Class 2 laser and explicitly not eye safe. Though it's not difficult to buy higher quality versions that are eye safe. Even with an "eye safe" Class 1 laser it is at least in extremely poor taste and possibly dangerous to deliberately shine it in someone's vision.
@@Paelorian you sound fun at parties.
I love the way brad presents himself I've watched almost all of the episodes and haven't been disappointed yet keep it going brad!!!
“I’m a big fan of the Juul.”
-brad
Joule** it's the name of the product he's using
@@lizzybamh7488 let me hit your joule dude
@@doggoeater356 okay 😂
Bethanie Higginbotham r/woooooosh
everyone is using their juuls wrong. They're for sous vide
I love me some Brad but the dream team's just not the same without Vinny and The Editor
Nicolle TRUUUUUTH!
As you may have noticed, it’s not part of the It’s Alive series
Which got me by surprise because the posted it on It's Alive Facebook page :D
checked the comments before the video started and now im just not in the right mind-set for the video, cant have brad without vinny bo-binny!
I love me some Vinchinso
I love this professional style video. Having said that, I really hope you guys don't get rid of the "It's Alive" series with Vinny and Brad. Those are just as informative even with all the fun editing. Also, I have an idea for Brad videos. I'd like to see a "Brad Does Things Wrong" series, where he shows common cooking mistakes, what happens when you do them, and how to recover from them. Like fixing a broken cream sauce for example. Stuff like that. Naturally, since it's about "mistakes" I think it would fit well with the "It's Alive" style of editing.
Spider omg dude! Thats a great idea.
Thanks! I mentioned it on the Honey video too, but nearly a week after it was posted. Figured I mention it again on a new video so they can see. :)
That's a cool idea if I do say so myself
Great idea
Excellent series idea! I would watch every episode.
One change. When he says these have been in for 2.5 hours the bubble that popped up said change time to change doneness.
Time only changes tenderness and how much the connective tissue breaks down. You want it more done, change temperature of water.
2010stoof correct. That bothered me too.
If anything, the problem is that "doneness" for meat is used to describe juiciness vis a vis color, rather than texture, hygiene, etc which is rather arbitrary rather than any typical meaning of the term "done" other than by sheer correlation with a one temperature steak cooking approach.
Steaks? Choose time according to *thickness*. Thicker takes longer to get evenly to the desired temperature. But this is how you can get a 3-inch thick ribeye (get the big prime ribeye roast from Costco and cut it up!) to a perfect mid-rare or what have you.
It’s the tough cuts that you want to sous vide for a long time to break down the chewy bits...
Man, I didn’t realize people took meat classes
Correct / agreed. There's enough confusion with Sous Vide (which is very easy) without Bon Appetit screwing it up ;).
Fun fact: no matter how perfectly pink your steak is it will naturally look gray when there is sunlight that's why steakhouses dont have windows on them.
Kool
Yes
This is kinda exactly what Adam Ragusea said
@@Yapelol I just came from that video lol, OP probably did the same too hehe
@@Yapelol just checked him out holy f thanks for mentioning him im binge watching him now hahahahaha
This video started out rather tame for Brad, but by the end he had hit his normal stride. But Vin and editor are missed.
Yeah where are they??
It isn't an "It's Alive" episode
Jailbreak1247 indeed.
^^ Episode would’ve been better with Vincenzo.
Vinny IS the editor
What this video is missing:
Wordur
Vinnie
I got one of these and I really enjoy it! Cooking stuff this slowly has the perks that you don't need to stress about getting stuff in or out of the pan at just the right moment, it doesnt matter for most things if you keep stuff in sous vide 15 or 30 minutes longer than intended. You can put it in the sous vide and forget about it while you prepare your other dishes, its really nice. Plus of course its always at the right temp when you take it out
"I came back and all the water was red and the machine was making noises bc an scallion stuck up there..."
Sounds like a funny crime scene
David Caruso removes his glasses and The Who plays...
@@hansgrueber8169 it's true what they say
Too many cooks
*spoil the broth*
YEAAAAAHHHHHHHHHHH
Brad is my favorite. Yo real talk brad your videos make my day. Great production overall. Y’all got some talented people working on your RUclips team
Brian Lane lmao "yo real talk"
This is a rather mellow Brad video if I do say so myself.
KalMay there's no Vinny
They keep their non It’s Alive videos vanilla because it’s not a series and usually a one-off informational video that anyone should be able to watch
You should’ve added “ .... I believe !”
You know what they say - No Vinny, no funny.
konohasappy no vinny no winnie?
Truly one of the best food videos on RUclips. Brad your golden bro funny and a great teacher. Your editing is second to any channel on youtube.
That looks absolutely perfectly cooked, wow.
Took me multiple wourders to realize this wasn't an It's Alive episode
Vinny 4ever
I need more Brad in my life. And Vinny, and the editor.
I have now cooked NY Strips four times using this method and it comes out AMAZING. Thanks for putting this out there.
"As much as people love Brad Leone, they hate people who aren't Brad Leone"
The comments always seem to prove this lol
give this man his own show!
Have you heard?
He does have his own show...
I know he has the "Out in the Wild" and "It's Alive!" on BA's channel, but does he have an actual show that I don't know about?
matt32591 No, lol, I think he’s doing fine; other people on this channel deserve a chance to shine, too.
I don't think I've ever seen Brad this professional before.
Love me some brad leone, literally one of my fav people on youtube
Came here to post what everyone has already posted...
Vin and Brad are the dream team
Was hoping Brad would ask if anyone wanted to try some steak and then have Carla tell him to take a hike. 😀
Tosh T yes Iam here for it!
"Molly is so loud. MOLLY. WE'RE FILMING."
Great video! Extremely informative and helpful, but still really fun and energetic. One stop shop for Sous Vide tutorials!
Thanks for this great demo. It's not only informative but also fun! A little birdy told me I'm getting a sous vide cooker for winter solstice.
"Ow you hit my eye"
"Aghhrrrrrrrr"
Good job brother! 👍👍👍
Faves
SVE fam represent!
Sous Vide Everything YOU GUY ROCK!!! the Sous Vide and caused me to pursue this style of cooking. 🙋👍
Sous Vide Everything: your vids are way, way better.
Knew i'd find you here.
anything with brad makes life majestic haha
“Pro tip: Change the time depending how well done you want them” nice try guys but I don’t think sous veid works like that
Came here to say this lol 🤣
Would like a more "It's Alive" style brad with Vinny and Editor
I love me some Brad and would watch anything he is in, but you can really tell how special the combination of Brad, Vinnie, and the editor is with the "its alive" series. Those videos are just something special.
Brad is the most fun to watch out of everyone at BA
I unintentionally clapped in excitement when I saw that cross section, beautiful 🥺
Where's vinny? Miss the usual editing on the video. Where's the "Wourder"
This isn't "It's Alive." this is just a regular BA video.
SkyProtonFood ow yeah. Thanks for the info. 😊
Need Vinny!!!
Vinny's the camera guy, not the editor.
No, Vinny (Vincent Cross) is the producer and camera operator, the editor and animator is Matt Hunziker.
Is Brad secretly part of ChefSteps
Not enough promotion
"HEY YOU WANNE BUY A JOULE????? plz just buy our product joule its super duper amazing for like hot water and stuff!!! plz just a joule i know it has killed 2 people but please just buy it" - chefsteps
uwotm8s Yeah, they didn't wanna buy it. So it cooked them!
uwotm8s yeah it exploded in their face
I just love how he said "rippin hot" same as Grant from Chefsteps
Love brad, he always makes me laugh while still teaching. I love claire and molly as well. Love watching gormet makes and its alive. Such great entertainment.
I love how brad gives you a base recipe and tells you to make it your own. Makes it seem much easier to try his recipes.
Omg that steak looks delicious.
Whoa whoa whoa. This editing team is Killin' Brads Character. Bring Vin back. LET BRAD SHINE
Time doesn't equate to doneness, temperature does, time translates to how broken down the meat is, much closer to the texture of it. Also it's worth mentioning that raw garlic is not recommended under 130 or for more than 2 hour cooks.
MORE BRAD AND CLAIR PLEASE!
It's such a compliment to myself that I came to all of the same conclusions of how to work a vacuum sealer that Brad did. I double seal, I know juices near the top of the bag can get in the way of sealing, I always leave extra room, I don't cut them with a knife though so that was interesting.
Brad Leone gives me the will to LIVE!!!!❤️❤️❤️
I would hate to pigeonhole Brad if he no longer wants to do ‘It’s Alive’ bit, but it would truly be tragic never to hear “looke here Vinny” again.
@meaturama No, that's a tragedy.
i was just happy to hear him say "whadur" like 15 times in this video
Vinny's gone now anyways.
Brad needs to do more then just this
Have you seen Bon Appetit's series "It's Alive"? Brad hosts that.
Yeah I have but he needs his own channel and stuff he's very entertaining
Great techniques to apply.
LOVED this one.
Brad is in all black because he is mourning Vinchenzo
Surprised chefsteps didn't show up at the door when you said joule
Right? I half expected some props, or even Grant to represent. Either way, I enjoy both channels.
I stumbled across this channel whilst watching buzzfeed videos and now im obsessed, awesome content
Very useful and educational, thank you
Another great episode! I can only imagine how juicy that steak must've been.. looks delicious!
Where is Matt Hunziker's editing magic? Brad & Vinny are great but Matt's Magic makes for entertainment pleasure
Colin Eyeball It’s not the It’s Alive series
glorybr thanks, but it definitely makes for a better video. 😜
I've been racking my brain to try to remember what this was called! Thanks for a great video
Brad is hilarious, great energy!
Waiter: what would like something to drink, sir.
Brad: Yes, Wauder.
We love You! And vinny too. We need more videos😄😚
Looks super easy. I like it.
Came here for the Sous vide. Loved the interaction with the cameraman. Nice coolers!
a guide to brad's vocabulary:
water - wourder
balloon - bloon
appetite - apatitty
W O U D E R S T E A K
Oh man, Bon Appetitty is my favorite magazine
Excellent presentation 👍👍 looks delish 👌
Where is Vin? This is to serious! I come here for Brad and Vin banter
oh no now Joule is here too!!!!!!! freaking chefsteps are at it again, damn....
i think im in love with this man
Boom! That's a Bob Kramer Damascus!! I love it!
Just call the channel "Brad".
Razo Brad Appetit... it has a nice ring to it
Wourder
Chef steps are shooketh
OMG...I love Brad, he’s hilarious! 😉
WHERE IS VINCENZO???????? :/
It's not it's alive
“Oh you hit my eye”
Brad:
GGgGgggGgGggG
“Ow you hit my eye” brad: chewbacca sounds 😂
I LOVE BRAD AND VINNY PLEASE MAKE MORE VIDEOS!!!!
I love Andrew. Wish he’d make more 24 hours vid.
Anytime I feel bad I come for Brad videos... this guy is just...
love that apron brad
looks so good!
"I know it doesn't look good now, but watch THIS!"
*Pulls out flamethrower*
*obnoxiously loud music plays*
Doot, dooooo, duh dooo doo doooooo, dun duh dun dun dun duh, dah doot dah doo.
mistake: do not change the time if you want them more well done, change the temperature. at 70 degrees for example even if you overdo it for 2 hours extra you still might only over cook it by 1 degree. lengthening the time will not overcook the steak, thats the beauty of sous vide you cant really mess it up
Abbas J however, lengthening the time will change how it could, such as rendering fat,etc. Eg- ribs
nope, if you are using a sous vide that is rendering fat you're just boiling it. it would be way too hot. sous vide doesnt reach a high enough temp to reder fat 99% of the time
Agreed. They made a mistake telling the audience that it will make them more well done with time. Only temp will change that. I have friends who like it medium and I like medium rare. I sous vide theirs first at the proper temp and time, then reduce and add mine for another hour and it comes out great. I use a Searzall sometimes for the sear and sometimes cast iron.
Gary - could you also do all the steaks to med rare and then bump the temp up and remove all steaks other than yours which will continue to cook? Seems like that would be faster? I'm new to this style of cooking. Thank you.
Yes, but I would worry that if the steaks I take out sit too long, they'd be cold.
Thanks for the video, I enjoyed it.
I dont even eat meat but Brad Leone has my heart and I'll watch anything with him in it.
Oh my god at first I thought this was the *“It’s Alive with Brad”* series and I got really scared XD
its just not the same without Vinny
Uncl3 Luk3 It’s not the It’s Alive series
I never realized that its not Brad who makes this show so good. Its Bra-nnie
I know but I'm saying its never the same seeing Brad without him talking to Vinny
Love the acting job Brad did in "The perfect storm"
Sous vide everything is the ultimate sous vide channel on RUclips!
WHERE'S THE DAMN SALT EPISODE
Chill
I just trust "sous vide everything" for this.
Arif Igo I was waiting for the “ I know it don’t look that good right now but watch this”
Dat knife tho! Number one on my wishlist!
Looks delicious!