What Is Sous Vide?
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- čas přidán 4. 01. 2016
- All about sous vide cooking-an amazing technique for perfectly cooked food chfstps.co/1O9lqkQ
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this should be in the hall of fame of concise explanations
Sure.
Now explain why we need vacuum in this technique.
@@real_andrii Vacuum-packing portions of food for sous-vide cooking keeps the process neat and tidy, as you can simply move it from the water to an ice-bath and then to refrigeration or freezer for storage. It also can help with consistency, as each portion can be individually seasoned and flavored before being cooked.
However it's not required. You can get the same results in a combi oven set to 100% humidity, or if you cooked in jars, with the food submerged under oil.
Chef Steps started my education in sous vide, now I cook with my circulator almost every day. It's one of those techniques/pieces of equipment where you don't know why you would ever need it until you try it, and once you've tried it, you don't know how you ever went without it.
Just bought the anova precision pro circulator. Can’t wait to use it.
I like that. Such a simple concise explanation!
Does that mean you could reuse the water too? And or cook multiple dishes at the same time like eggs and meat and veggies for meal prepping and planning simultaneously?
If you think about it is less mess and dishes and water transfers
Terrific! I get a complete explanation in just a few moments. How often does that happen. ThankYOU ~
Sounds healthier than frying.Thank you Ill try it.
I love this technique I use it all the time. Except I can't afford a machine so I do it in the stove and monitor the water temperature with a thermometer.
All about sous vide cooking-an amazing technique for perfectly cooked food: chfstps.co/1O9lqkQ
as soon as shipping to the netherlands is available i will order your sous vide miracle wonder machine :p
Great simple explanation. Thank you
Been here since your gaggle roaster video, so proud that I've been able to watch this channel grow! I placed my order for Joule last week, but I'll only get it when my aunt visits me in Thailand in the summer. HYPE HYPE! After dreaming about having my own sou vide for the longest time, it is finally time
"Sous vide" is indeed a cooking technique, but not just cooking under water, as you first have to vacume and seal the bag before cooking...
In French, "sous vide" means vacumed, with no air (literally "under empty").
sub vacuum, in vacuum, in void... whatever.
why u have to vacuum the air? is air making any diffrence with end result or what?
@@dosenwali361 good question. The idea would be to preserve all of the flavors. If you cook it in the oven it will dry out, if you cook it in water it will be boiled and you will lose flavors in the broth. Here you will not lose anything (think of it like cooking an egg, if you boil an egg with the shell or without the shell
@@leodemaere aaah i see.. thank you from ur answer :)
@@dosenwali361 I imagine the vacuum bag gives the juices inside the meat no room to leave as you're cooking it and so keeps the meat juicier.
If you just stuck a piece of meat in a Walmart bag and did sous vide, the bag will probably be filled with the meat's juices, and you'll just end up boiling/poaching your meat. Assume no water from the sous vide bath gets into the bag.
excellent explanation!!
Beautiful video, well done and thank you kindly.
Well done, and that's rare.
with you since you only had couple of thousands of views per video. you are great! keep up the good work:) I'll get my own joule asap!!
That's awesome Tal, its been quite the ride, and we remember when it was just crickets around here. ;) Thanks for sticking with us these past three years!
+ChefSteps And just so you know, the olive oil cake is a family favorite here..
+Tal Rozenbaum It is with the staff too! haha
You guys make me wish I paid attention in chemistry more.
Chemistry doesn't teach you this, Einstein told you he would cook noodles and reuse the same water boiling to cook eggs
Though a older process I'm sure, in the 80's, This is how some companies used to pack their vegetables, in plastic that you would have to place in boiling water until cooked. However it didn't take three and four hours for food.
Thanks for the explanation.
thanks for everything you do guys... kisses from the Caribbean 😊 Happy New Year 🎉🎊
Sous Vide is a french phrase for saying ‘under vacuum’. In English this phrase is however used to refer to the cooking technique described in this video.
Will shipping to Hong Kong? Hope the rate would not very high.
Have you experimented much with Kangaroo? It is normally a fairly tricky meat that you have to cook fast to get it right, with Sous Vide its amazing.
Can you guys do a jerky video?? Theres a bunch of recipes online and I am curious how different ratios of certain ingredients can affect the outcome of jerky. Great videos keep it up!!
Pioneer of cooking channel
I was so intrigued to know how to do this because i recently watched Epic Rap Battles of History,
And it looks so easy and sounds easy but this is really hard to do.
which episode?
I'm a boy , who don't even know how to cook that much .
But I watch this anyway.
😂
hey guys, i live in a decent-sized apartment and i want to buy a Sous Vide Cooker. Which one do you think is better, the Sous Vide Supreme or a smaller version?
a decent-sized apartment...is that related to the size of the cooker, would the cooker occupy much space?
Now I'm curious how do you fried chicken using this method?
you gotta admit this leads food to greatest result no matter what
A friend uses his dish washer to cook salmon sealed in plastic, no soap though. Not sure if it’s the same principle but the results are always on point.
I want oneeee
Is it possible to make something crispy in there??
Question for people experienced with this technique, could one season a particular food, vacuum seal it, freeze it and then put the frozen bag in for cooking without thawing? Thanks, Garry
yes you can. that is the beauty of this technique. no mess. Prep everything, freeze it, and then just pop it in the waterbath. make sure to add 30mins to any type of recipe you have.
is it healthy if you cook inside a Polythene cover????
i love using sousV i wanted to buy the chef step sousV but its not even out yet but i will get it . it looks like a must try
p.s if any of you guys on youtube wanna see some more cooking video come take a look at my page and tell me what you think
Sorry to put this question on this video, but there is a shot of some L.A. Galbi style short ribs Sous Vide on your website, but I can't seem to fin a recipe. is that floating around somewhere?
+Neil Richey I've seen your question before, inn the ChefSteps website. my best advise would be go to the ChefSteps forum, provide a link and the time marker, and post it there. you'll have a better chance is getting useful info there. good luck
Can anyone tell me what Sous Vide (?) is that first one they showed? I think I'm seeing other models (?) online. That one looks handy other than the bigger looking ones I see.
+James Castelo They only show one immersion circulator in this video. that is the Joule: marketed by chefsteps.com. There are plenty of others out there, I went with an Anova unit. It's available for pre-sale, I believe their units will start shipping in May. They have a special, $100 off for United States sales, until the 15th of this month.
How you going to get a crunchy outside when you have it in a water bath?
Fried Chicken. Cooked in water.
Ok.
Vacuum sealed
Add me to the list of people wondering about that and the other example with the blackened fish.
They cook it with water first then throw it onto a skillet or fryer for added texture
So, would pouring water in a pot and putting it inside an oven work the same way? The temps inside an oven can be controlled as well. Or would the water heat up more than you'd like?
Alright! The Sous Vide is back in the game..
High end chefs from the future? Woah.
Can you leave food in the water bath too long? Is there a time frame that suits a specific type of food for perfect results?
+megesh govender Here is a great tool for time and temperature information about different proteins: www.chefsteps.com/activities/sous-vide-time-and-temperature-guide
+megesh govender Yes, definitely. Although you'll never pass a certain temperature, staying at that temp for an extended period of time will start to effect quality. Food should also only be reheated only once sous vide and a cumulative time should be considered.
I've been following ChefSteps for a few months now and love the content which has consequently piqued my interest in sous vide.
However, my main concern with this cooking method is the extra plastic waste that comes with the whole process.
Do you guys have any thoughts on how sous vide can be made more accessible with less environmental impact?
+Julian Lai If you get good ziplock bags, you can wash them out after use and reuse them.
That was a good thought!
What immediately came to my mind was silicone.
We've been using that as reusable material on tools and equipment to be used with food for a long time, such as silicone mats on metal baking trays, spatulas, whisks, molds, etc.
I haven't cooked sous vide style and I'm not even sure if silicone is safe for sous vide and if there is a silicone option in the sous vide world. I was just contributing to the topic. :)
+GeeCee my only concern with silicon would be the air still inn the package. when you cook something in this manner, typically you try to getit as much air as possible, because of the heat transfer. I'm just not sure how effectively you could purge the air from a silicon container and still be able to re-use it. this style of cooking has been around since the late 1950's-early 1960's. there have been arguments for both sides is the safety of it. it is utilized in some high end restaurants with no ill effects, but everyone must make their own decision whether or not to try it
B Martin
What if the silicone was molded just like a ziptop plastic bag? Same thickness.
+GeeCee if you're going to go through all that trouble, why not just wash the ziplok bag?
Ok so why doesn't anyone mention that sous vide by definition means vacuum sealed?
Have you watched burnt?
+Seb Briggs I'm not cooking with condoms.
hi! I want to buy SV to prepare food for my baby (6 months). help me which model is better?
I went for anova, it's a good option. Check out ChefSteps' own option tho (I think it's called Joule), it may not have launched yet buy I'd recommend supporting these guys. It also seems less bulky and messy.
The video (I mean death sentence) of this channel
How do you ensure you're not cooking all that plastic into your food
Joey Gomez just don’t use the bags you use in the supermarket...
science, chemistry, buy the right plastics that aren't made of toxic materials AND that don't break down under heat.
hola chefsteps 🍗🍰
+Juan Aguilar Hola Juan!
+ChefSteps Saben que he usado varias de sus recetas y queria agradecerles. Hace poco hice unas costillas de departamento a lo memphis para mi familia, y quedaron espectaculares. Como la mayoria de sus recetas eh? ... Les deseo lo mejor.
-Miguel
doesn't "sous vide" mean "under a vacuum"? how would you make pulled pork or brisket?
From the video it looks like Sous Vide works pretty well, but I feel like it's the learning experience and the uncertainty that make cooking interesting....
i googled this cause it was on my new instant pot so i buy frozen fish it comes in little vaccumed sealed packages so i guess i just toss it in and press the button or do i thaw then put in? eh ill try some stuff i guess
How can I get joule if i live in EU?
+Martin N We hope to expand to international markets as early as fall 2016. If you’re interested in getting updates about availability in your country, go to chfstps.co/1PWcG5p and click “keep me posted.
+ChefSteps looking forward
How do you make fried chicken or chicken wings in a bag under water isn't that impossible
You fry it for a short amount of time afterwards.
Sous vide Cooking is a healthier cooking way,but it must with vacuum and seal the bag before cooking
What kind of bag is used?
I think any normal sand which bag will do. Just try to find one that can hold all the food you want to cook.
Mokiimo really you need a vacuum packer, they cost about 50 dollars and will have their own bags
felix pinto I've been using slow cooker bags and clothes pins from the dollar tree.
Mokiimo yeh a vac packer is worth the money though tbh, especially if you use it allot.
How did they fry that chicken?
Please, ship to South Korea. xD
lmao when reading that title. this should have been your first v ideo ever.
can you Sous Vide a human bath so the bath stays warm?
You can boil the bath, sure.
Funny enough that is how the 63 degree egg came about, the story goes that Japanese ladies would take the eggs into their bath, and by the end of the bath the egg was cooked
why did you say "human bath"? are you a chicken?
With all the sous vide videos you've been posting recently, you should change the channel's name to SousVide haha
In the 50s they had chicken Ala king in a bag that you put in hot water, it was for people who don't know how to cook. We called it sh#t on a shingle
if you were to keep a steak in the water over a long period of time, because the food is ready WHENEVER you want it, would the steak come out over done? Pardon my lack of knowledge
No, it wouldn't. That doesn't mean that you can cook everything at the start of the week and pull it out the bag days later tho, cause texture does change. It does mean that you have a wider margin of error, a 1 hr cooked steak is nearly identical to a 4 hr cooked steak, for example.
who knows if the type of plastic seeps into your food..
+datDANK The plastic bag won't melt and seep into your food... but chemicals from the bag will definitely leech out... But since it's in a water bath, perhaps they leak out into the water and not in to your food???
The temperatures used are usually below 65 deg Celsius, which is way below the temperature where plastic becomes unstable.
+datDANK There have been valid concerns with chemicals from plastics leeching into your food in the past. in the last decade, these chemicals have been banned from food grade plastics, which include the bags that are being used in sous vide cooking. Now, all chemicals will at some point start degrading, however, with food grade plastics, that is well above the melting point of the plastics, and the melting point of plastics is significantly hotter than the boiling point of water. I have yet to come across a sous vide recipe that calls for you to boil the water. there is a staggering amount of published scientific research projects out there which you can look up an your convenience, however, if it's plastic, and it's food grade, you're good to go.
As long as you use polyethylene, you will be fine. Even if some of the plastic degrades, it will only be ethylene, which is present in many different foods.
There is a special grade plastic for food. If plastic releases chemicals into food, they wouldn’t be serving hot beverages or use plastic plates. Do some research people.
hi
+janagan rajanandan cdn1.lockerdome.com/uploads/29d314edb46a3a3214e775dc5d2ddf976bb0df1501520249fb7206af94a11f05_large
People bring up plastic bags being unsafe but they probably also use the steam veggies microwavable bags that get much hotter than sous vide.
Im not 100% sure but doesnt this method also make it possible to over cook it. They made it sound like it can never be cooked to much or get well done so to say
Sous vide is related to joul a Chef steps cooking device only useable with Iphones
What about heating the plastic can't toxins leach into the food?
If you've got toxins in your plastic then you're using the wrong type of plastic. Need to use food grade plastic then it'll be Ok.
@@robfoster3862 ty
Heating food inside a plastic bag for me is a no no. I do not care what they say how safe this is but when you heat plastics they break down and leak small plastics particles and contaminants to your food. We have enough plastic making contact with our foods but heating them using boiling water is s no.
tbh.. i never know it should be pronounced suvi till now
+Feng Yuhao Sous-Vide is French for under vacuum. It's pronounced sue-veed.
+Kavryel It was callsed this as the bags used to be sealed, and the packs submerged under the water. Turns out, you can just clip the open ends of the bag to the side of the pot and be fine.
+Feng Yuhao hipster cooking style
3lapsed I tried sous vide a ribeye before, juicy but tasteless, not my type for sure
3lapsed Also said about the Microwave.
You mean no propane or propane accessories?
Low-density polyethylene (LDPE) bags are non toxic but definitely not eco-friendly.
🐎❣
I can’t imagine that meat looks very attractive when cooked this way ...
I am just hearing of this from my sister and this is the only video I have watched thus far but if the food they showed in the video was cooked that way, it looked great. I have a lot more to check out before I try this method.
Watch the channel sous vide everything
Aka BOILING
This word is so fancy......lol
I have zero problems with people who know how to cook using sous vide as another method for great results. But when you get a two-bit hack who doesn't know basics to save their life suddenly feel they're the greatest "chef" in the world because they have one piece of equipment? No. Stop being a walking insult.
Also don't call yourself a "chef" if you're actually a home cook. It devalues the amount of work industry leaders put into their craft.
with respect, who here is claiming to be a chef who is nothing more than a home cook?
Oh, I didn't mean it to sound targeted at all. Speaking more about general attitudes about such an effective cooking method. Time and time again I've seen people buy a sous vide for their home and suddenly feel that their title as a "chef" is legitimate.
+Stephanie Lee-Diaz i understand. i just haven't run into anyone with that attitude in their CZcams comments or inn their website, and wasn't sure if there was someone you were calling out or not. i do understand the sentiment though.
is that safe to cook with plastic bag?
not every bag is created equal. But some bags, such as ziploc bags that are designed to be used in a microwave, are perfectly safe up to a certain temperature
Sooo.... is that not a croc pot? ..
I'm dying of hunger......
The plastic is really healthy and tasty.
And as I keep telling people it’s below the boiling point so scientifically and chemically you are not physically boiling your meats or veggies.
Just realized it's pronounced "zu vi" instead of "sus vayd".
ChefSteps, stop trying to make sous vide happen. It's not going to happen.
Sous viDE
Cook the plastic bag in 100 degree Celsius and you will get a plastic enriched steak
So it's pronounced soo vee
Sous vide fried chicken 😂😂
doesnt the plastic you boil with food in it causes cancer?
I was thinking it would be dripping with PCB's or whatever.
Then you're throwing a 1-use bag away,
then you are pan-searing it in butter anyway, for flavor.
No, at such low temperature it's completely safe. Even at boiling + temps.
+Cool Blue cool ill try it
It's pronounced Su-veed. Not SousV or suevi or suvi.
It's going to be huge in the future so let's get it right, straight away.
I hate to be that guy but it bothers me so much when it's so easy to say.
+Kavryel im pretty sure it's sows-vighd
Steve Peters nice one
It's actually "vid", not "veed" :)
Ioannis Aliazis
Soas void
+Ioannis Aliazis that would depend on pronunciation rules for the country living in. chances are and English speaking country, which would make it "veed". for English speaking countries pronouncing it "vid" would be a short i, which isn't the case.
Science bitc**
Thanks chefsteps for making my 200 dollar cooker useless. It used to work great until your forced app update requiring me to sign in every time I want to cook, and it tells me my email and password doesn't match is always fun. by the way why do you need my location turned on? are you coming for dinner? It used to be great cooking with it, but now I use a different brand cooker with controls on top. and it works great for a much smaller price tag too.
Cooking in plastic? Lol thanks but no thanks.
It's what all your ready meals (TV dinners) come packed and cooked in.
how could cooking in plastic be good for anybody?
it's under boiling temperature, the heat doesn't reach the levels that cause any kind of toxin release. you can easily research this on your own, it took about 5 minutes to figure this out on google.
@@np9145 perhaps i didn't want to take time to figure it out... plastic is always breaking down and I do not want to cook in it
@@zepguwlthistle7924 then maybe you're just not trying to educate yourself and instead have preconceived notions that you adhere to, whether right or wrong.
@@np9145 lol you are such a snoozer pest.. you have no idea who or what I am, making accusations.. believe your false info, enjoy your plastic and have a merry Christmas
Oh, you mean controlled boiling....
So... boiling your food?
Isn't it just another lazy way to cook? Give it a fancy name and people will accept anything, even if the plastic is not BPA free or there is no regulation to use one which is Not.
So cooking all my food in a cheap plastic bag.........................ya no thanks.
I'm okay cooking normally than doing plasticky SOOO VEEEED style just to look cool 😒