SOUS VIDE | 7 DISHES TESTED BY 2 CHEFS | Sorted Food
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- čas přidán 8. 06. 2024
- Is cooking in a sous vide better than the regular methods? We tested out the sous vide a little while back in a gadget review video but our chefs really wanted to put it through the paces. Could we really get the PERFECT steak cooked in a water bath?
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If you want to try the sous vide for yourself, here's the one we used: amzn.to/2Hhi3AQ
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How about unusual things to make with sourdough starter?
Why don’t you guys use an iron skillet for searing? Do you guys know what that even is
Can you guys test traditional standing rib roast versus sous vide prime fib which is a sous vide chuck roast. I think it will make Jamie's day.
Here's something that might make an interesting sous vide experiment:
Baking?
Brownies, cookies, cake stuffs?
Will it even work? Would there be downsides? Would something more like pies or apple crumble be better?
Do Japanese kitchen gadgets!
"He's gone rogue, he's eating it already and we haven't even done sexies" James and Ben are perfect because they're total opposites.
that's also why Jamie and Adam from mythbusters were so perfect. opposites together are what audiences love.
Yasss agree
@@rouge5140 except they are friends
@@ChauNyan and? Doesn't mean they have the same personality buddy.
@@rouge5140 Adam and Jamie of Mythbusters famously said they aren't friends, which was a surprise to the audience who generally assumed they were. ChauNyan was simply contrasting that with the fact that unlike Adam and Jamie, James and Ben ARE friends. He was not suggesting they have the same personality.
James saying "cheers" and smashing his fork practically against Ben's mouth is a mood for today
He might have needed a Heimlich after that.
@@emjayay ya it seemed like an asshole kind of move tbh, like him and Ben were getting frustrated between scenes and stuff.
James' snarkiness is overrated. I've always found it to be too much for this channel. It would work with another group that matched his snarkiness.
you guys were honest enough not to edit the steak part out and it only shows we are all human. thanks for keeping it real!
I'm surprised they consider medium well a fail. Must be Medium rare guys.
@@NoMoreBsPlease I think they considered it a fail because if they had seared it off with a hot enough pan quickly it would be beautiful outside but also have essentially no ring of grey well-doneness on the outside.
@@NoMoreBsPlease Any steak beyond medium rare is a failure and pretty much every single trained chef will agree with that statement. It's simple fact that steak is at it's best at medium rare, and the only reason some people eat it past that is because they are scared of a little red protein water (it's not blood).
@@RaithSienar I actually think medium is better for fattier steaks, but yeah, fillet needs to be rare or medium rare
@@RaithSienar That's not really true. I'm not worried about myoglobin, I just hate the mushy texture of blue rare/rare/med. rare beef. And as the person above me said, different steaks are objectively better at different levels of doneness.
I prefer medium/med. well, but ironic to your conventional wisdom, I've never had a med. rare steak I liked (restaurant or homemade), but I have had a few good homemade well done steaks. True, most of them ranged from dry stringy messes to wet jerky, but hey.
I love how thrilled James looked by Ben’s cold water/ziplock bag trick.
His eyes went soooo wide!
James is only allowed to drink from a "sassy" tea mug from here on
is it just me or is he becoming exponentially more camp with time? He's so sweet when he's his goofy self like in the london marathon videos where he got super excited he was jumping
@@MoonOpheliac more like more confident and relaxed in front of the camera
I laughed so much when James tried to 'cheers' Ben's pork fillet and just sort of hit him in the face instead
I would've missed it if I hadn't read your comment first hahahahah it was BEAUTIFUL 😂
You guys are killing me. I haven't had solid food for over a year thanks to some cancer surgery and radiation. But mother of all that's holy, so much of what you've made looks amazing! Another 6 months, I've got a bunch of new stuff to mow on! TY
I love the Dad jokes. I have a co-worker who works in Washington state USA and I'm in Louisville KY USA. I have to email him about once a week and I always include the Dad joke. This last time he told me I need to find a new source because he started watching SORTEDfood! Just makes my heart happy! Love y'all and everything you do.
Brilliant 👍🤣😂🤣
Rachel Lacer looks like you aren’t source-ted anymore :P
Only used about 6 times so far but food turning out great. czcams.com/users/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 appreciate the the ability to say "This didn't work very well" rather than pretending all the dishes came out perfect.
If You refer to steak, it is because they did it horribly wrong, that's why they didnt like it.
@@PekaesSS666 I was really happy to see them admit that they over cooked the meat and not blame it on the process. Much like the rest of us, they assumed they still needed to do more to the meat than they did.
I need a well done one because of my dietary needs.
Then don't eat steak. It's terrible for the environment as is.
flyaway2ak what???
For the last year or so I've been addicted to the Channel SOUS VIDE Everything. They specialize in Steak and have done a lot of interesting experiments, such as butter or not, the Best way to sear, compound butter, and different fruit juices. All their searing experiments found that the Fastest and hottest is consistently the best, their overall winner is a propane flamethrower, Runner up is a searzall
Yes and guga foods
That is a great channel if you like to cook sous vide, as I do. Ben and James could learn a lot about searing after sous vide from that channel.
Did they do it on a hot chimney? I find that to be the best. You get the charcoal flavor and it's roaring hot (much hotter than a searzall)
@@kaldo_kaldo Weather permitting charcoal chimney is my favourite. If weather won't allow a big propane torch (tiger torch) or a hot cast iron pan will do a pretty good job.
Their infused butter (with an Arby's butter and a Big Mac butter) was amazing.
The more I re-watch these food labs, esp the ones with only Ben and James, the more I like them. FYI, cheffy food labs are an underrated series in your channel!
Please continue these test videos, really enjoyed this
Ben says steak can be cooked 101 ways so make a video about it
the gauntlet has been thrown.
I would recommend not pouring the juice from the bag into the searing pan until you've developed some browning. The liquid will impede the development of a good crust. But once you have some browning and moisture is no longer an issue, it's a great idea to finish it off with a reduction of the liquid.
So my husband and I just found this channel and I think we’ve binge watched every video you guys have made... dying of laughter 😂😂 we love all the videos! And your intro song is simply amazing!
I have a suggestion for a video. So where I live we have had some major winter stormy weather lately, and with it comes the threat of power outages. So I was thinking, do you guys think you could do a video about recipes that can be made without the use of an oven, stove, or anything that would require electricity?
Get a camp stove (with a little propane tank) to use in emergencies :)
Thats a great Idea, I support this!
czcams.com/video/KAFtHy-s6To/video.html
... You're welcome.
I am in the same boat with the weather... I am glad I have a gas stove for this xD This is a brilliant idea however!
Where I live our electricity supplier is only good at stealing money so we have frequent power outrages. Open flame grill or gas camping stove are a staple in most homes.
How about a challenge to use as many of the pretentious ingredients and cooking gadgets as possible to make cohesive a dish?
OMG yes, do that! 😂
Brilliant!!
Better have anything metal in rose gold!
Definitely! The pretentious challenge!
Do a battle with a classic dish like Coque a vin or beef bourgourine The Chefs can only use traditional, non-electric tools like: knives, cutting boards, dutch ovens, French Press for after-dinner coffee, etc.. The other guys must use Soues Vide cooker, Torch to sear, Copper-Pan to add a fried egg, Instant Pot to pressure cook or braise, Wine aerator, rice cooker, digital timer, digital thermometer, Soda Stream for a drink, Keurig Pod or fancy bean roaster + grinder + drip coffee pot for after dinner coffee, Ice-cream maker, etc. Every gadget you can think of to 'help' the non-chefs. TWIST: Gadget cooks cannot use traditional tools like oven, hob, knives, etc. "Gadget Meal vs Traditional Meal" battle. Time each side uses to produce the meal is to be recorded, but not part of the judging. TWIST: Each side must then clean up their gear and the clean-up time must also be recorded.
Yes, very much enjoyed this, and I'll tell you why: cancer. I had it last year (rectal, which is thankfully treatable - surgery, blah blah blah). Luckily things are looking good for the future, but I have had to completely change my diet and will continue to be changing it as I explore and learn more. What interests me with sous vide (immersion circulator) is that you are not frying and for a lot of dishes you do not NEED to add fat(s). The concentration of flavors concept is of particular interest as I've gone to very little salt (less than 500 mg per day) very little sugar (nothing refined) and as close to no fat as possible (also whole grain and vegetable based, no red meats, no overly fatty meat, lots of fun!). So a cooking method that will concentrate flavors the way sous vide does without having to spend a lot of money (which I'm already forced to do) on ingredients (spices, herbs, veggies, etc.) that might not normally be consumed after cooking, and can do so without a lot of salt, sugar and fat, is very appealing.
Dumb Stupid yes, my mother does chicken in large amounts for the week, freezes it after sous vided and microwaves or pan sears it when she wants to eat it. She normally eats it with a salad. No extra fat like butter or oil is needed, and lean chicken cuts that might turn out dry when baked are super moist, succulent and tender
Hope everything is going well for you. I know lots of people's treatments got postponed during the pandemic and everything was super sucky for those of us without great immune systems.
Another defence of the mashed potatoes- I’m disabled and struggle to lift and carry heavy pots of boiling water safely- so sous vide-ing them and mashing them in the bag would actually be VEEY handy! (Also- ring able to cook in bulk and fridge or freeze it for another day would be helpful because it would reduce my workload on subsequent days!🤷♀️👍🏻 (I mean I’ve literally had to buy an adjustable chair so that I can sit down to cook safely, and a food processor to reduce grating, slicing and mixing!- I LOVE cooking, but I struggle to do it these days!🤷♀️)
Please do more three way battles between Barry, Jamie and Mike I miss them so much!
Same here
As soon as that steak hit the pan I thought: "That's not hot enough..."
I'm a genius.
Yeah, that pan needs to be white hot. You really can't use butter, because the pan will be so hot that the butter will immediately burn.
Not only that, but they REALLY needed to actually pat the steak dry, not just set it on a paper towel and then seasoning in and covering it in oil. Major rookie move for chefs. Should've had some oil in a ripping hot cast iron, dry steak, great color in about a minute, flip. Add butter and aromatics, butter baste 30 seconds - a minute, out and done. Also, I prefer to go a touch on the rare side when doing sous vide steak.
@@mjf69 I was going to say the exact same thing. Too much moisture! I do mine almost exactly how you describe, but I like to smear butter on each side of the steak before it goes in to the pan. It it helps achieve that nice crust in a shorter period of time. Usually I only need about 30 seconds per side.
The problem was the moisture on the outside of the steak. The temperature of the pan was not really a problem.
@@ask230 I'd disagree as the steak is already at the appropriate temperature... If the pan is very hot then you minimize the amount of heat transferred to the perfectly cooked center while you develop a nice crust. What I personally do to guarantee this without burning butter is sous vide with a smashed garlic and a knob of butter on each side of the steak. Then pat dry and season so that, 1) the oil doesn't reduce in temperature from having to vaporize the moisture into steam and 2) minimal amounts of steam are produced minimizing internal heat transfer and maximizing mallard browning. Then put it on a skillet that is pre heated on max heat for 5 minutes minimum before the high smoke point oil is added. This is because 1) the skillet gets past the oils smoke point which is cooled down slightly when the oil is added, then a bit more when the steak is added thus, in theory, maximizing oil and pan temp while minimizing internal heat transfer and getting a nice dark crust in about 30-45 seconds per side. I find this gives me a nice garlic flavor throughout, nice buttery notes without running the risk of burning butter on your hunk of meat and you can optionally make a steak sauce with the oil with some butter, maybe cream and aromatics (not that it should really need it anyways). AND DON'T FORGET TO RENDER YOUR FAT CAPS!
of course this is just my method I've developed by using my sous vide to cook steaks about once a month for the past year, and is merely an opinion on a method.
I love this. Two chefs with completely different styles is just perfect for experiment type videos.
I like how you guys constantly point out that you must sear it in a pan. I've seen way too many people think they will get that beautiful caramelization just from being boiled in a bag and declare it to be a complete waste of time.
Give the normie boys a proper chefs exam to see how far they’ve come. :D
that would be so cool!
Oh my God, yes I'd love that!
Brilliant idea
Or maybe a Jamie versus Chefs battle with one of his specialities like Steak, see whether the chefs still have an edge over him.
@Hehe xd True, but we'd get some top notch steak recipes out of it.
why is no one talking about james's arms?!??!!!😍
I came to the comments specifically looking for this LOL!
I absolutely love seeing Ben and James being nerdy chefs who love experimenting and testing. Keep these ones coming guys and girls!
3:23 in. one chef using another chefs towel that he has on his belt loop. NO REACTION. love it. this is how things are done when chefs know each other well. :)
Knives please. I can’t afford a super expensive chefs knife, so what is the best knife(brand/company) for 20$ 30$ 50$ 75$ etc...love the channel.
The one which is comfortable to use.
The Victorinox 8-inch chef's knife is very affordable ($30 USD range). Found it through the America's Test Kitchen/Cook's Country product testing. It's the most used knife in our kitchen and works very well.
Gretchen Smith I’m going to second this suggestion. America’s Test Kitchen hasn’t been wrong for me yet. Not only do they tell you what item is the best regardless of price, they always have a “Best Buy” that’s really great and affordable.
RJF RLF or knife sharpeners! You can have relatively inexpensive but decent knives, but keeping them sharp is a nightmare!
Arcos for budgeted knives. Quite durable
Would *love* to see a challenge where winner is based on: most flavourful *&* least number of ingredients.
@dylan foley, obviously not a cook-tasty onion soup requires *many* ingredients. Onion and water would taste awful, even with salt and pepper.
Know what you're talking about before commenting.
A steak would probably work best, Sally and proper is all you need.
Cool concept! You could also have a limit on the total number of ingredients and see what the chefs can do
Should rate them on how clever the recipe is as well.
Mashed potatoes, mash with a rolling pin, in the bag, right after cooking,
had the same reply :P just scrolled down to find u also had same thought
I've sous vide steaks a hundred times and while i was watching I was wondering "what the hell are you doing?". A quick sear is all you need, otherwise you're just cooking it further.
I've known a lot of people who've tried sous vide and haven't understood the process for cooking beef. When it comes out all grey and not terribly appealing I think their intuition is that it's not cooked properly, because there's no crust. You need a piping hot pan and a quick sear to finish it off, not to finish cooking it. I have one friend who came into it thinking it was boiling the meat. His first attempt at a brisket he cooked it sous vide and then smoked it for 3/4 the normal time. Still working on converting him.
@@ShadGMoore Cant fix stupid.
@@ShadGMoore when at a whim you want a steak you can't use a sous vide!
@@frankthetank1779 And there's nothing wrong with a traditionally cooked steak! But sous vide is so easy now with the plethora of, fairly reasonably priced, immersion circulators out there bringing the ability to cook sous vide to the masses. A little patience can bring a big reward! :) I'm particularly a fan being red-green colourblind, it's very difficult for me to tell when red meat is cooked well. To a large degree sous vide takes the guesswork out of it. And honestly, it doesn't take THAT long to sous vide a steak, and it's time you don't have to pay attention to it. You can vacuum pack a bunch of steaks and pop them in the sous vide when you get home from work and a few hours later they're ready for you to slap 'em in a hot skillet for dinner!
@@ShadGMoore yeah thats kook if your planning ahead, but if you just feel like have a steak right away I guess you can throw hot water at about 110 degrees in a pot to speed up the process?
Ben and James look soo handsome in their new chefs jackets 😆
Oh my gosh the new shirts. I love them!
You're right! I'd love to buy one of their shirts
Yes, I love this type of video! I adore battles and gadget testing is always a laugh, but I really love seeing the chefs just get to work with food and discuss chef-y things.
I'd love to see y'all do this type of video with a pressure cooker or an outdoor grill.
How great would it be to see the Sorted gang, including James, in Miami with Guga and friends from Sous vide everything.
Now you have to do a multipart video on Ben trying to cook steak 101 ways
Nawww James looks so adorable in his chefs jacket. Ben is just as adorable as usual.
ABSOLUTELY enjoy you guys testing both technique and gadgets! Thanks guys.
This is one of the best and most informative episodes. Thanks, lads!
Can we just take a sec to appreciate James’ mug💁♀️
You should test different things in an air fryer! My wife and I got one recently, and we use it for almost everything now.
Hey, we've been thinking about getting one. What brand and model? Any additional tips?
Thanks for this! I love the idea of real chefs testing common kitchen appliances!
Can we have a battle video where the normals have to recreate a dish that either Ben / James has made with NO recipe / NO instructions. Just taste and make?! X x
Please bring back Ultimate Battles! And more Pass it On! Those are the best. Also, find London's best curry. :)
let's see the normies use chef specific tools, i.e. tools you'd only see in professional kitchens
But with an upgraded first aid kit fire extinguisher and smoke alarm
@@justwinks1553 don't forget the EMT on hand
fetch in the mandoline come supplied with 2 boxes of plasters.
let's see - those would be chef's knife, cutting board, kettle, oven, baking sheets, potato peelers... professional kitchens don't usually have gadgets in them. And chefs don't actually need them.
@@CyberwizardProductions hahahaha you are joking right?
Awesome, entertaining as well. Love it. Thank you.
Yes! More Sous Vide! I have been waiting forever for you guys to get on the sous vide bus!
I would call this a sous video.
Smh 😂
Oh my god, you are terrible! Get out! 🤣🤣🤣
I'm digging the new chef jackets, especially James's
This was wonderful, and I really do want one of those, honestly. I've wanted to play with Sous vide for awhile, just because I love trying things like this. Would love to see more like it!
Loved the video! Just bought myself a sous vide stick and now I have some new ideas to cook this weekend! Please do more of these, like a sous vide battle or so. Cheers!
The new chefs jackets😍🤩👌🏼👌🏼
Arushi-Anne D'souza yeah, I just noticed!
I think they look way too casual, way preferred the old ones!
@@mermaidatlantica i mean, they look good on james, that's more of his type. but for ben, the classic chef's jacket is the right style
@@ChrisPBacon-dk4kz I think James looks better in the classic Chef style jacket actually haha! They just look too informal
@@mermaidatlantica Either way they both look great in those😁
oh no, its sorted's sunday video... that means ive only got 15 minutes until I start being sad about going to uni tomorrow
It could be worst you could be going to work at your first job in the morning and your second in the evening while going to Uni at night.
I love it when they work together
6:07 I like to imagine they had to shackle Jaime up for this part to keep him from running on set to get a taste.
Test those air frying gadgets, pretty please! I'm curious
I've been using one for a few days. Really good wings in ~20 minutes is what impressed me most, along with easy clean up. I sauced and flipped them half way through.
My parents have one. We do so much in it. It's really great and handy. We also have one at my dorm in university. Wonderfully student friendly in use and cooking time.
@Amy Guerber: I have had one now for a couple of years and use it quite a bit. Chicken comes out beautifully in half the time, and the steak fries are amazing. Golden on the outside, and creamy good on in inside. They are really simple to use, and saves so much time, especially if you have a busy household.
Bring back big night in!!
Great video. My machine was just delivered by Amazon. I am all about, ALL of the recipies you can make now!
Idk about anyone else but i LOVE when ben and james test things together! Of course i love anything where ben gets to be technical and sciencey. He's a proper tester. Then we all know james won't hold back and is brutally honest. I would trust anything backed by them!
You guys shoulda absolutely patted dry the steak when it came out. Definitely overcooked it to compensate for lack of crust.
SUNDAYS AND WEDNESDAYS ARE THE BEST WITH U GUYS
I loooove these kinds of videos! Not that I'm ever gonna buy one, but I just love seeing them being tested out
One of my favorite videos from Sorted
I love how Ben pointed out that they were "out of order" when the editor could have just re-arranged the clips so that the creme brulee and pear were at the end.
You have to pat the Steaks dry to make sure they sear well.
also, very hot pan, sear then turn
Not true. Pan wasn't hot enough, could have flipped it more, and could have used some baking soda. All I do is hang a steak over the sink for less than a minute and I get better sears than that.
I have been considering trying sous vide, so this was really great! I love your experimenting videos!
how about 5 classic recipes made healthier with Air Fryer? (I just bought one and need more ideas!! please help)
Aditi Khandelwal you can use it like a small electric oven, the biggest difference imo between it and a big oven is that it's a bit faster and doesn't dry out food as much
Do this for Pressure Cookers like the Mealthy Multi Pot or the Instant Pot.
I am really interested in the instant pot. So I concur with Erica G. It is not an inexpensive item and my kitchen is already jammed with gadgets. How useful is this?
Yup, I got a Sage Fast Slow Pro for Chrimbo so would like to are some real meals made with one of these style of devices
I'd be interested in seeing the instant pot. I'd also like to see them do diffrent things with an Air Fryer.
Definitely agree with the Instant Pot! It's so insanely versatile. Though there are times I just enjoy cooking things more in my dutch oven over the stove...
Instant Pot is pretty amazing, honestly. Bit of a learning curve, but I think it's worth owning one. It's conveniently fast.
I got so excited when I saw you guys were testing the sous vide! We got this exact one for Christmas, and I haven't gotten a chance to play with it yet.
GENTS!! I love this! I teach English for Culinary students and I used your sous vide gadget review for a summary writing exercise. This is a rad follow-up. Big love from the Canadian Professor.
Really enjoyed that one guys! Been playing with Sous Vide and you've inspired me further!
2:15 Does he say "POO long"? I can't be the only one that hears this 🤣
I had to relisten to that when I heard it the first time! He definitely is did. But that may also be just a cut in editing that made it sound like that.
You have to use a way hotter pan to sear it as fast as possible. Cast Iron is the normal recommendation because you can get it ripping hot and keep it there.
great video! I plan on buying one and wanted to do other things then just steaks. Now I am ready to buy one. Thanks gentlemen!
Feels like the editing, filming was like great quality TV show on this one. Amazing episode!
I really enjoyed this - have you tried other gadgets - instant pot or air fryer? Are they worth the expense and more importantly do they make good food?
The look on a chefs face when he learns something. It's amazing.
finally. I have been waiting for two years. no nonsense just cooking
i am a trained Chef who lives, and works in Ottawa, Canadas capitol. I work for an agency that supplies chefs to embasies and consulets that beed extra staff for big events.
I am older than the sorted guys, but I have a huge respect for all of them. Especialy James and Ben. I learned about this cooking technique through my embasy work. I was initialy in awe.
it is easy and good for small groups. But lets think about this, in my day, it took a lot of talent to produce great food. The emersion circulator removes some of rhat need for skill, In short, the lazy mans way to riches!
Sorted+Sous vide= a happy me!!!! Thank you!!!!
And yes, you totally overcooked that beef in the pan. My advise....screaming hot pan, 15-20 sec per side, than butter and herbs vor additional 10 sec per side
I'm properly sold on sous vide as well, I second this but I'd also say to dry the surface before you start, get that maillard reaction going sooner.
We do all our Sunday roasts in it. Got to be worth a follow up on this for larger cuts of meat.
This was one of the more interesting videos you've done for some time! It'd be good to see a video (or series of videos) on foods/meals you can prep in advance and freeze, and the best way to cook them after. Especially some meals you generally wouldn't think of being able to prep in advance.
Definitely a lot of fun
More deserts would be cool
Always like the creativity with baking and sous vide seems like a fun twist
Can’t only be me who hears ‘Poo long’ at 2:16 😂😭
oh yeah yeah
Haha yup heard it too
Lol I heard it as well I had to rewind
Yep had to rewind a couple of times to check
I love my Anova but you guys made a mistake with the fillet steak... you have to get really aggressive with the paper towels to make sure the it's dry on the outside before putting in the pan to sear, otherwise the first few minutes are just evaporating the water (and over cooking the steak) before the crust starts to form. Or my personal favourite, just blow torch it as the heat won't penetrate beyond the outer crust and you can just baste with butter as you torch it.
My favourite Sous vide recipies:
smoker-less ribs... do a dry rub, add some liquid smoke to the bag (not a lot) 74C for 12 hours and then finish in the oven layering on sauce every 10 mins.
Lamb Shank 63C for 48 hours you can really go bold on the flavours with this one, and the leftover juices make a great pan sauce/gravy
Eggs Benedict. poach the eggs at 64C for about 45-60 mins depending on how jammy/runny you want the yolk. then make the hollandaise by putting all the ingredients in a bag into the same bath for 30 mins, then pour out into a jug and use a stick blender to emulsify everything.
Whoooahhhh sous vide hollandaise gives me hope for this gadget being useful for a vegetarian. That would change EVERYTHING.
I can't speak to your othercrecipes, but I can do smoker ribs in 12 hours easily. No (shudder) Liquid Crap involved.
Barbara Danley for those of us who live in Apartments having a smoker at home is generally not a viable, or safe, option. I’m puzzled by you snobbery over liquid smoke though as it’s simply condensed smoke. It is practically identical in terms of its composition and the end product (if you use the right amount) with the exception of the fact you won’t have a smoke ring around your product. I’d point you at the following serious eats article for a bit more info. www.seriouseats.com/2013/11/pantry-essentials-liquid-smoke.html
SORTED DESERVES SO MUCH MORE LOVE. IVE INTRODUCED YOU GUYS TO MY FRIENDS AND THEY ALL LOVE YOU! ❤️❤️❤️
Love the experimentation/test kitchen videos
Love the new jackets xx
It's such a gloomy day today.. but I just saw my sub box
SUNNY DAYS ARE HERE AGAIN.
I like watching the chefs do chef things
This video convinced me to get a Precision Cooker myself, and I gotta say I could not be more pleased with the results.
Have been waiting for this video ever since I bought my own Anova after the original video.
Can say the wait was WORTH IT. Absolutely loved it, can't wait for more😍
what's your fave thing to cook sous vide??
@@SortedFood That's gotta be pork tenderloins!
I've mainly used it for meat (steak, burgerpatties and salmon) so far but I'll definitely be trying the crème brûlée with poached fruits somewhere this week😋
I have to figure out a good way to do chicken though, as I still prefer the oven technique that I copied from you guys a long time ago ;)
Yes! Thank you, I’ve got an Anova and this has given me more confidence to experiment outside of using it for beef x
Love cooking sous vide, just have to plane ahead to have everything done, and sous vide makes this so easy
I was groaning when i saw that steak go into that cold pan >.
If that pan was cold it damn sure heated up fast. You can see the oil bubble.
Those carrots are the cutest vegetables I've ever seen
I loved this episode as I do a ton of sous vide and am always looking for new ideas. I am in love with my torch through which provides the perfect sear without additionally cooking the protein. I do use it with veggies too to add a glaze.
Very much enjoy these 'testing reviews' Very informative and helpful. Would love to see one for air fryers (can do pork belly again!)
Yes more of these please.
I've been watching your channel for a bit and you folk are inspiring. You excel at what you do, you have fun and stay level-headed doing it, and you're humble and eager to keep learning. My interest in food is casual, but to see someone doing something well -- anyone and anything -- inspires you to do your best at whatever you do.
Thank you for being excellent.