No way I would have tossed that juice!! It just gotta become some kinda sauce! I just ordered mine and I'm so anxious!! Some of my family members will only eat well done but get disappointed when the steak is dry and tough (go figure!). I think Sous Vide is gonna be the answer!! Thanks for showing me how to do it!
Great video. I’m going to try this, today! Working from home, this is a fantastic method for me - truly, set it and forget it (for 3 hours, anyway)! Thank you!
That looks really good Scott. Sort of the long way round the mountain but worth it on the plate. I understand the sous vide principal slow cooking and have watched how it can be used. Jamie Oliver did a series on it. One was getting the British navy to use it on it's submarines to free up inventory and have better quality food for the crews. It's worth a look if you haven't seen it already. It can be made in bulk, frozen then reheated as needed. A great idea for seasons when foods are scarce. Cheers Scott, it was a good video to watch 👍😀🤤
@@ScottCooks Scott. I must apologize here. It wasn't Jamie Oliver, but Heston Blumenthal who did the sous vide. 'Heston's Mission Impossible' (Royal Navy) s01 e04.
FYI, you don't need to rest sous-vide steaks...they're all ready uniform temperature throughout....they won't rise in temperature (unless you over cooked the outside during your sear).
Is there any issues with cooking your meats in a cheap sandwich baggie? Seems like it could allow PFA’s to leach into the meat? Just first thoughts when watching? I worry about plastics in food…
I have done a lot of reading on that subject. There is no evidence of anything from the bags getting onto the food. I feel its perfectly safe. I always use freezer bags for sous vide and I double bag if sous vide is over 5 hours. Thanks for watching!
Hi, Scott! I have a question: it is possible to use the probe temperature during the sous vide program? In my mind this can contribute to a more stable temperature. I really want to buy a ninja foodi 14 in 1 (the european name) with probe temperature but I don't know if the probe can be used in this way. Of course the probe will not be inserted the meet but somehow free in water, without touching the pot. Also if you can measure I would be grateful if you can tell me the total height of the pot with the open lid.
A 5 and a 5minute broil is longer than I cook a rare steak without sous vide.All you are trying to do is finish it, not cook it…. Just add a sear. Your time makes no sense, unless you want well-done meat?
@@ScottCooks Scott. You are missing the point of my comment above and the comment of @bobbwest. When cooking a steak on the grill the outside temp is always hotter than the inside temp. The outside meat is 160 plus vs the inside at 130 which most people like to eat. Sous Vide lets you cook the whole steak through in through to the same temp. Then you put a slight, I say again slight char on the outside to make it presentable. Slight in being you really don't raise the inside temp of the steak. Your process here cooks the steak to perfection, but then cooks it another 10 minutes at full blast to a overly cooked well well done steak. It defeats the whole purpose of "Sous Vede" cooking.
@@ScottCooks And for your comment about "Far from well done", no sir. It was well done. Well done is defined by temp ranges. Not by how juicy a steak is. 160 plus is very well done
That steak Its still pink inside. definitely not well done. I would say medium well. Air frying is totally different than searing when there is direct contact with pan.Heat distribution is much slower Here. I would broil it maybe 5 minutes quicker but it is still decent piece of meat.
Just some honest feedback. The whole purpose of Sous Vide is to have the perfectly cooked steak throughout with your internal temp being at target. With a Sous Vide machine, you set your water temp and away you go. You always have to allow for the extra temp from grilling/broiling etc... It is pointless to Sous Vide a steak to 130F and then broil for 10 extra minutes at 450F. Your steak came out over cooked at 160F plus! That is the same result as cooking it per the norm on a grill. I don't disagree that the steak could have been tender and juicy etc etc etc, but you took a 10 minute process (grilling a steak) and turned it into a 4 hour cook. I agree you showed the power of the Ninja, but a complete waste of time and zero benefit. This is not how you should Sous Vide a steak with this cooker.
That smart lid is terrific.
Smarter then me!
No way I would have tossed that juice!! It just gotta become some kinda sauce! I just ordered mine and I'm so anxious!! Some of my family members will only eat well done but get disappointed when the steak is dry and tough (go figure!). I think Sous Vide is gonna be the answer!! Thanks for showing me how to do it!
I've been sous vide'ing everything lol. I love it.
Thanks so much for this video. I feel more comfortable using the functions.
Freakin' LOVE my Ninja Foodi!
Best kitchen device ever invented (IMO)
Looks awesome. I'm going to try this tomorrow
Hi Scott, the steak looks tender juicy and delicious.
It was!
Great video. I’m going to try this, today! Working from home, this is a fantastic method for me - truly, set it and forget it (for 3 hours, anyway)! Thank you!
Let me know how it goes!
You are awesome!
Great tutorial! My 8 Qt smart lid is on the way from QVC now! And I’m a do the sous vide with steak too!
Nice!!
That looks really good Scott. Sort of the long way round the mountain but worth it on the plate.
I understand the sous vide principal slow cooking and have watched how it can be used. Jamie Oliver did a series on it. One was getting the British navy to use it on it's submarines to free up inventory and have better quality food for the crews. It's worth a look if you haven't seen it already. It can be made in bulk, frozen then reheated as needed. A great idea for seasons when foods are scarce. Cheers Scott, it was a good video to watch 👍😀🤤
Thanks I will look for that series.
@@ScottCooks Scott. I must apologize here. It wasn't Jamie Oliver, but Heston Blumenthal who did the sous vide.
'Heston's Mission Impossible' (Royal Navy) s01 e04.
@@johndavis7944 Awesome I will check it out..Thanks!
FYI, you don't need to rest sous-vide steaks...they're all ready uniform temperature throughout....they won't rise in temperature (unless you over cooked the outside during your sear).
I might try it In my food After that I probably put it on the Blackstone
Excellent way to finish off a good Sous Vide.
What's the granularity of the temp settings? Is it 1 degree; can I set it to 128, or does it go in 5 or 10 degrees?
Is there any issues with cooking your meats in a cheap sandwich baggie? Seems like it could allow PFA’s to leach into the meat? Just first thoughts when watching? I worry about plastics in food…
I have done a lot of reading on that subject. There is no evidence of anything from the bags getting onto the food. I feel its perfectly safe. I always use freezer bags for sous vide and I double bag if sous vide is over 5 hours.
Thanks for watching!
Looks beautiful. What type of steak was that?
Angus beef top sirloin steak. Thank you for watching!
You don’t need to rest them they are already cooked
You are correct. No idea what I was thinking (or not thinking) lol
Hi, Scott!
I have a question: it is possible to use the probe temperature during the sous vide program? In my mind this can contribute to a more stable temperature. I really want to buy a ninja foodi 14 in 1 (the european name) with probe temperature but I don't know if the probe can be used in this way. Of course the probe will not be inserted the meet but somehow free in water, without touching the pot. Also if you can measure I would be grateful if you can tell me the total height of the pot with the open lid.
Probe is not necessary during Sous Vide as the Foodi holds your water temp perfectly. The pot is 7 inches tall.
A 5 and a 5minute broil is longer than I cook a rare steak without sous vide.All you are trying to do is finish it, not cook it…. Just add a sear. Your time makes no sense, unless you want well-done meat?
Everyone like their steaks a different temp. It was far from well done. I just show techniques. Adjust times according to your taste's.
Agreed. Looks like shoe leather
@@ScottCooks Scott. You are missing the point of my comment above and the comment of @bobbwest. When cooking a steak on the grill the outside temp is always hotter than the inside temp. The outside meat is 160 plus vs the inside at 130 which most people like to eat. Sous Vide lets you cook the whole steak through in through to the same temp. Then you put a slight, I say again slight char on the outside to make it presentable. Slight in being you really don't raise the inside temp of the steak. Your process here cooks the steak to perfection, but then cooks it another 10 minutes at full blast to a overly cooked well well done steak. It defeats the whole purpose of "Sous Vede" cooking.
@@ScottCooks And for your comment about "Far from well done", no sir. It was well done. Well done is defined by temp ranges. Not by how juicy a steak is. 160 plus is very well done
That steak Its still pink inside. definitely not well done. I would say medium well. Air frying is totally different than searing when there is direct contact with pan.Heat distribution is much slower Here. I would broil it maybe 5 minutes quicker but it is still decent piece of meat.
Just some honest feedback. The whole purpose of Sous Vide is to have the perfectly cooked steak throughout with your internal temp being at target. With a Sous Vide machine, you set your water temp and away you go. You always have to allow for the extra temp from grilling/broiling etc... It is pointless to Sous Vide a steak to 130F and then broil for 10 extra minutes at 450F. Your steak came out over cooked at 160F plus! That is the same result as cooking it per the norm on a grill. I don't disagree that the steak could have been tender and juicy etc etc etc, but you took a 10 minute process (grilling a steak) and turned it into a 4 hour cook. I agree you showed the power of the Ninja, but a complete waste of time and zero benefit. This is not how you should Sous Vide a steak with this cooker.
100% correct.
Guess you're eating that with ketchup!!!!!
Poor poor steak =( That broiling part was murder and painful to watch.