Crispy Chicken Thighs Made Simple with Sous Vide
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- Опубликовано: 25 авг 2024
- With crispy, golden-brown skin and juicy, flavor-packed meat, these may be the world’s best chicken thighs. chfstps.co/2ichjvE
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I'm tired of people bitching about how this is another Joule ad. Joule is their product ffs, its like you guys are complaining to McDonald's for posting too much ads on their Big Mac.
Primus de Pedos And you don't even have to use joule. Immersion circulators have been used on this channel since the beginning. They're not even that expensive.
Primus de Pedos I just find it sad that they have such good production quality, but they dont make videos of any other cpntent
AMEN! its like, gee if youre so bothered, just dont watch the video. they show off joule so much because, like yoyu said, its their product. and its fuckin cool, of course cs is going to show this bomb-ass-sick-ass-cooking-badass machine! LMAO
boogie santos yeah, how dare chefsteps try to promote their own products trying to earn money to provide for their families amirite?
Chefsteps did not "trick" anyone. They infact, produced more videos than the past but those videos are simply joule ads.
Stop trying to act as if chefsteps stopped making "real content."
HA YES!
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.
I'm actually loving this series! Love seeing simple, quick, whole meals you can do sous vide. Would be good to see some meals with a starch as well :)
People are so salty about Joule, but you can do these recipes with any sous vide machine.
JBR exactly what I was thinking. And they're only making so many videos about joule because it's their first and only product. It makes sense for them to try and get more sales, but all I see are salty comments
Yeah, even before Joule nearly everything they did was sous vide
We aren't salty about the fact that they're using Joule, it's that the videos have gone from being very innovative and cool to just being an informercial for Joule. It gets boring.
If they took out the Joule advertisement and just said cook sous vide, most people would have thought the videos were just as good as they used to be.
JBR not exactly, what I was expecting from this channel was cool tips and tricks like how to cut tartare or how to plate, souls vide is cool, but when you make 100videos continuously on cooking food in warm water, it does get boring and become apart from the cool videos they used to do. Don't get me wrong, I'm not saying sous vide is bad, it's just not as exciting to watch compared to making Peking duck or master level playing.
the name of the channel should be JOULE STEPS
Munir Fernandez You know they have a video, where they show how you can sous vide on your stove top.
Peter Šori totally agree
Dag Ryden no i didnt but seen early videos and they dont sous vide everything, i hope you understand what i am trying to say
I want to take a second and point out how perfect that red onion dice is right at the beginning of the video
Technically that's not a yam - you are using a cultivar of sweet potato.. ( en.wikipedia.org/wiki/Yam_(vegetable))
"I yam what I yam" -sweet potato
Speaking of yams, where do I buy an ACTUAL yam? I am in Pennsylvania and stores near me is ignorant to the fact that sweet potatoes not yam. Even seed companies don't know difference, I want to grow them but can't find a yam to eat let alone a seed yam to grow. I did find Asian purple yams to plant. Guess I'll need to visit Africa and bring home my own souvenir yams. Thanks to anyone who knows and replies
This guy has the best sous vide videos ever!!!!! Simple, delicious recipes, and he's funny!
This new production style is insanely slick
if this was a sponsored video - KUDOS to the agency. didn't feel sponsored, compared to other sponsored content, but it felt NATURAL! well done. im hungry af now for chicken skin
I have made these multiple times with an Anova, and man do they turn out perfectly every single time.
Swear to God, Grant's got a new title every week
best cooking channel and I will buy their product. fantastic
"Grant Crilly- thighmaster" is definitely the best yet! 😂
ChefSteps has basically always used sous-vide for every video. Literally the only difference between the older videos and the Joule videos is that they put a name on the sous-vide machine. I don't see why people are angry. I personally think that it's awesome that they've opened a door to easy sous-vide cooking even for people at home.
Jesus all anyone does here is complain. If you don't like the content then don't watch, it's pretty easy to figure out. I for one happen to be a fan of free content both on this page and also on their website. Quit whining and go cook!
I'm really enjoying this series, fully sold on sous vide cooking. Have you guys done a video on confit techniques with sous vide? I want to try confit duck leg next, fun times
The guy's sound effects r deadly awesome. Gonna try this recipe on that fact alone.
This was awesome! One of the best dinners I have made. Everything came out perfect. Thank you!
I miss the good old days of chefsteps, when they did science and stuff
And recipes nobody could make?
this is so much more useful to me. i don't even have a sous-vide machine but these "meal ideas" are something i can actually use week in week out. same can't be said of the molecular gastro / haute cuisine stuff they had earlier.
budget cuts.
That was the point. Learning SCIENCE from food and opening your mind to experiment. If I want usual food I can go to Laura Vitale´s Kitchen lol
Same with you guys. I subscribed to this channel because of the science involved.
I was just speculating and partly trolling about the budget cuts since it has been a while since they made cool videos and have been advertising their product lately. Producing quality videos costs money and their channel isn't really that big (compared to famous channels eg Casey Neistat or Unbox Therapy etc..) to be self sufficient. I also read in the past comments that people preferred other sous-vide machine for reasons I don't know, and that they don't ship internationally AFAIK. But then again, I'm not an expert on anything and I'm just speculating *tinfoil hat on*
I really wish they'd do some cool stuff soon.
that looks delicious, thanks Chef
+ChefSteps pleeeaaaaaase go international with joule!
love the whistling
I love these recipes for week nights! So easy to handle, not expensive and still exciting! Please do more!
I am just glad the people at Joule told him to chew with his mouth closed if he was going to advertise for them. Thank you, Joule!!
Love my joule! I also enjoy watching these cooking/recipe videos. Keep em coming!
You guys are my favorite, I can't wait to order joule for my bday
Thank you chef
Love these new videos, made the carrot/chicken one tonight, really tasty! Also awesome music
I eagerly await the bonus footage where we get to see Grant take on the jackhammer man
Brilliant! Are you not tempted to add any herbs or spices to the chicken inside the sous vide bag?
made this yesterday for dinner, was totally cheap, simple & awesome...
Love my joule!! Please make more videos using Joules!!
Would love it if there were an update when Joule will be available outside of the US, specifically available to Canada.
Sous Vide EVERYTHING !
the music and the stache is a good pairing
I dream off earning the title Thighmaster! But one day ... one day my friends.
I don't understand why everybody is hating. U don't even need to use sous vide to cook it there giving ideas plus there showing what a sous vide tool can do
Fantastic, really enjoy watching this channel cheers.
this looks good and notice how the other items were just as much as part of the finished product then the chicken
Keep up the great videos guys! Love em!
Honestly this setup would work no matter how you cooked your meat. I don't own a sous vide cooker, but I bet I could do the same thing with the puree and the salad and throw a fried chicken thigh on top. Sous vide makes it easier, sure, but it's by no means a requirement. I love the idea with the puree and the salad, though. Sounds like a great way to sneak kale into my diet. :D
Love all the Joule videos, any suggestions to use a marinade on the chicken thighs or other protein? Should I marinade them, take them out of the marinade then sou vide? Thanks!
Please, explain again how again joule works . .
there's a ton of videos and reviews on youtube, but if you prefer to read :
www.chefsteps.com/joule
pccalcio I belive they were being sarcastic
You AUT to learn what sarcasm is.
I apologize, English is not my native language, therefore I tend not to catch sarcasm very well.
Xelbiuj please, explain again how simply not watching videos you don't want to works.
No garlic or S and p or anything in purée? Come on guys for those that don't know how to season would be a good tip to include. I know it could probably stand alone w kale salad ingredients but for noobs tell em to season it to some degree. Just my half ass used to be a chef at a shitty country club and line dog for years two cents. Love your vids and made the best fried chicken of my life with joule
droan999 there is seasonings I. the puree if you check out the recipe on their website
That is amazing! Keep them coming!!!
People hate like crazy on them promoting Joule through Sous Vide recipes, but they were making the same amount of sous vide recipes before Joule anyhow, if not more! Its so silly, who cares what sous vide tool they use. jeez
Love your sous vide recipes. Keep making more please.
This guy looks like the older brother in Napoleon Dynamite... like as he's talking all i can think is that he's "Surfing for hot chicks" during his downtime
Kale salad looks dope
You guys are killin' it. :)
Joule is fantastic.
I ask again - when will Joule into Europe?! :D
This is what I found on Amazon: "Voltage warning: Works with 120 V outlets only. Due to our precise heating technology, voltage transformers and converters can damage your Joule, and use outside of North America voids the warranty." Pretty sad.
Well you see, they are basically bankrupt, didn't work out as good
In sold with this chanel
Love this guy!!!!
at the end, i expected grant to say " and it could be yours for only 7 easy payments of 29.99, plus shipping and handling"
When is Joule going to be available in Europe? I'm waiting for a long time now! 😊
Are you going to update the CS soundcloud with these new tracks?
good !!!
looks great
Hey, good video as usual, did you add any water to the yam/sweet potatoes?
Thanks
Can you do a video with salad ideas. Or even a generic video on salad composition.
Anyone know the recipe for the kale salad under the chicken?
i don't understand why people hate this sous vide recipes. I like to watch and learn how to make perfect meal every single time. I would rather spend extra time to ensure a perfectly cooked meat than after spending my time buying, washing and cutting the ingredients and in the end, ended up with undercooked or overcooked the meat, and that definitely ruined the meal which essentially wasted all the time spent in preparing the ingredients.
This is why I like sous vide cuz i hate eating less than perfectly cook meat.
You videos are fantastic! Is there any way to show what the inside of the chicken meat
looks like?
I make thighs with crispy skin all the time without a sous vide machine and it's super easy....
can I know how to store after cook and reheat
As an Asian without spice I m dead😂😭❤️but nice recipe sure I can change it according to my taste
Hey ChefSteps if you read this I'll be happy. A lot of people on this channel miss when you all posted science techniques and some more advanced techniques made basic for home chefs like us to utilized. I understand that with your new product Joule, you would like to advertise and promote it as much as possible. Don't get me wrong if I could afford one I'd walk down to ChefSteps and pick one up myself. From a viewer perspective looking through the comments I feel you have lost a lot of respect from your former viewers. If you care about earning that back, or care about this being a community of chefs, post more videos of techniques/recipes and not just Joule. If your game plan all along was to build a community then release Joule and only promote it then I respect it but you must recognize that it pisses many people off since they subscribed for a different reason. I would also reason that very few of your audience actually cooks sous-vide, yet alone cooks with joule. Speak to thse people but also try to connect with other 500,000 subscribers you have if you care about hte community you started with. Just my food for thought.
Couldn't have said it better
I just feel like they have the complete right to to promote their product and advertise. They have a business and must make money. But for us that came here for fun and exciting tips and tricks.... it feels dishonest
I'm not against product integration. I work in advertising. My issue is with the variety of content. To keep audiences interested, ChefSteps need to mix up content, create something interesting, new or entertaining. Thats the whole reason why we subscribed in the first place.
Agreed. I don't think I'll unsubscribe. I love cooking and if this becomes a sous vide channel then... it will be my sous vide channel subscription. Just nice to someone else has common opinion. Glad to see there are others that don't just comment "JouleSteps".
i love that!!
With all these advertisements, make Joule worldwide already! I want one and I don’t live in the US!!!
Just made this tonight...you glorious bastards! You made cooking fun again! And now a sentence without an exclamation point just to prove I can restrain my cool.
if there may be chefsteps Indonesia I fluent English subtitles, I'm curious WITH this channel
you don't need to sous vide chicken thighs. they stay super juicy no matter what you do to them
Respect for cutting the chicken with a Laguiole.
there is a white cross on grant's red head on 3:14, is manufactured by the swiss?
Pro tip they didn't even mention, look at that folded bag action while putting in the chicken. Keeps the outer edges from getting dirty
Thanks Luigi. I also think it would taste better if u hammer those bones and throw them in with the meat coz bone marrow and gelatin also has a ton of flavour.
how about doing a London Broil? They are super cheap and readily available, though I don't think I've ever seen anyone buy one.
chefsteps, where do you guys get your nonstick pans from?
cool.
This isn't a Jackhammer, c'est un Jaques Hamér!! Honhonhonhon
@chefsteps can I use any pots when I'm using joule?
Jeff D'or yes
Gorgeous!!
Any thoughts on how to use the liquid left in the bag?
So when will Joule be available for the UAE?
when will you be selling joule in europe?
...and while I'm there...make european 220V version!
I bought an inkbird isv 200 immersion circulator for $66
member when this cannel was not a 24/7 add?
Walter O'Dim I member
most of their videos in the past were based on sous-vide cooking. The only difference is now, instead of using Sous-Vide supreme they use jule
Walter O'Dim Pepperidge Farm remembers....
Shibposting - agreed, but I say get to it, and cut out the 7 cinematic shots panning around the Joule.
Technically it always has been, since they teased you in every video, not showing every passage, or not telling you all the ingredients, because they were (and still are) selling cooking courses. Which I'm totally fine with, and everybody should too.
Since you are doing chicken recipes, how about doing Korean fried chicken
Kiran Ahmad our chicken is pretty good.
if he can make 양념, which is like the sauce, then it's even better.
Hurry Calls our chicken? Do you have a restaurant?
Hurry Calls are you part of chefsteps
Kiran Ahmad im korean.
His Mickey Mouse whistle gets me every time.
Gonna try this tomorrow for 4th of July.........also.....those are NOT yams, they're sweet potatoes.
Hey lovely video. What make of blender do you guys use?
Christopher Bernstein The Blend Tec is the KING of all blenders. I own one. it's straight up bad assm
Christopher Bernstein they use 2 in the videos: Waring professional line, and vitamix
Could these be finished off in an air fryer/broiler situation? Or would the broiler cause it timovee cook?
Make Joules available in Thailand also i really want to use it
where can i buy a sous vide
Hands down the most whitest dish, comes with kale salads too that's a plus plus
Its not like you guys can follow the video without the joules, just do the same thing Grant do but instead of cooking them in joule first, just fry the skin crispy and then with the chicken in the oven for a while. Wont be as juicy as this but hell its gonna be good.
I'm just frustrated I can't buy this in the UK yet.
Declan Corcoran same here, but I am in South Africa. And its sad when some of these Americans complain about it.