Sous-Vide Like a Pro - an in-depth guide (Sous-vide series, Ep. 1)
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- čas přidán 28. 05. 2024
- Sous-Vide Like a Pro by avoiding 4 common mistakes
An in-depth guide to making the most of your immersion circulator
Anova Immersion Circulator: amzn.to/3qwGAmK
Lipavi Plastic Box: amzn.to/2KaR07x (mine is 12 qt)
Beer Cooler Sous-vide Hack:
www.seriouseats.com/2010/04/c...
Reverse Sear Method:
• Steak in the Oven (as ...
Cooking Temperatures (these are for textures that I like -- adjust to your personal liking):
124F (51C) - salmon
131F (55C) - tender cuts of beef, lamb, pork, veal, duck breasts, fish (other than salmon)
135F (57C) - tender cuts of prime beef (higher temp needed to melt extra marbling)
141F (61C) - chicken breasts, shrimp
146F (63C) - eggs
Cooking Times:
Beef, lamb, pork, veal, duck breasts, chicken breasts
1 hour for thicknesses less than 1.5 inches (3.8 cm)
2 hours for thicknesses 1.5 - 2 inches (3.8 - 5 cm)
Fish a shrimp
20 minutes for thicknesses up to 1 inch
25 minutes for 1 inch to 1.5 inches
Eggs
45 minutes
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www.helenrennie.com
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This is my second sous vide cooker czcams.com/users/postUgkxK2YRU9uBOXzuIEV660Qo3sX7dJDJLg72 and I don’t know why you would cook meat any other way. This model is more compact and quieter than our older version that this one is replacing. We have done creme brûlée, cookie dough and tons of meat. They all come out perfect every time. I recommend this to EVERYONE. The app is great and easy to use. It stays at a consistent temperature. This model is extremely quiet. I just love it. We also have the anovo sous vide cooker 16L box thing and this fits inside that which is great because I can store them together. I just love that I can set this and walk away to deal with the rest of dinner.
I can't believe how comprehensive that video is. She covered every single detail imaginable and even went so far as to explain subtle misinterpretations caused by different marketing techniques. She's totally unbiased and perfect.
I can't emphasize enough how remarkable it is that you very rarely cut away from speaking directly to the camera. The end result is extremely engaging and I feel like I retain knowledge better when I'm being spoken to in such a clear and direct manner. Visual aids are great but they cannot compare to the charisma of a great teacher, which you so clearly are.
She's looking at a camera, not you ;)
Someone's in love..🥰🥰😍😍
Most cooking videos are much longer than necessary but you don't waste a second sharing EVERYTHING you need to know about this cooking method. Wow!
You are so calm and pleasant and strictly logical. No superfluous words, no fake-youtube character stuff. I really appreciate you and what you do. No one does it like you do Helen. Thank you
She looks quite open and honest 😍
Guga does it better
I hope that was sarcasm.
@@insaneterror94 Can we not make this a contest between Guga and Rennie? They both have a lot to teach. The question is: To torch, or not to torch? 🤣
0:48 What is Sous Vide
1:39 What are the most common problems (Anemic, poor sear, "dry" meat, time to cook)
2:19 History of the technique
3:57 How to use
4:58 Prepping the food parcels
6:32 Cook times
6:51 Overcooking Sous Vide?
5:26 Searing
10:44 Weekday nights
12:17 Reverse sear
Searing 8:35
I've been using Sous Vide multiple times a week for the last five years and found a lot of useful information in this video! Thank you very much!
Really great video. I have been cooking Sous-Vide long before the stick units came to market. I had to invent many of the techniques you are giving people here. I do the same as you, I buy all my meats on the weekend, sous vide them all and store the bags in the fridge. I have generally not however found the need to re-warm them in the water bath unless they are unusually thick. On a weeknight I remove the bag for dinner about an hour before dinner and place it on the counter to come to room temperature before searing. I find that the heat gained from searing makes the inside warm enough from room temperature. I'm usually adding a piping hot sauce as well. Also, the best solution for searing is to use induction with cast iron. A real induction range (if you can afford it) is an absolute game changer (I can boil water for pasta in two minutes on mine). However, even a little $50 induction plate with cast iron outperforms my commercial Viking gas stove for searing sous-vide meats. Max the power just before adding the meat then turn it back down (usually) after a few seconds. The difference is there is almost no loss of temp in the pan compared to gas or electric which take time to recover after adding the relatively cold meat.
I was thinking about using an induction stove [I have a portable one!] I have been torching my steaks but I want to do butter basting.
@@salamshalom Yes, the induction (with cast iron in particular) has the power to take care of the sear. now you can focus on basting. Butter, garlic, herbs... add towards the end and cut the heat way down so they don't burn. adds flavor and helps fill any "gaps" in the sear. Just keep in mind that the basting does cook the meat more than non-basting. It's almost like popping the meat in the oven after a sear so plan accordingly. Yay food!
Been at this 4.5 years and amazing results. 2 circulators, one 18qt tub & one 44qt cooler. Latest craze is 30 day dry aged beeef tongue. Cooked 170/24 with simle seasonings... Unbelievable...
Anywhere from shrimp/lobster to full racks of pork ribs... 😍😍😍😍😍😍
This is really an excellent and professional explanation of how to use a sous vide. Thank you very much dear Helen!!!
What an epic video! I appreciate all the example footage, it really clarifies the topic being discussed.
Helen, thank you so much! Old cook but new to sous vide. Gonna cook a ribeye tonight. I live in the Pacific NW now and I've cooked some fish etc., but your video makes me excited. Thanks!
Thanks for some really great tips! Your technique videos are so helpful.
Great coverage on sous vide! Love the history and cooking techniques knowledge. Great informational video.
Most honest Sous Vide video I've watched. Very informative . Thank You!
Omg what a great video! I love the way you describe things, and you're just no-nonsense. I am all about technique at home, and videos like yours are fantastic. I think you're adorable and fun to listen to. Thank you! Xo
Thanks for sharing your knowledge. So far I enjoy my Sous Vide but I can’t wait to go from good to great with your help.
I watched this to learn things and I learned many things. Thank you very much for sharing your experiences. I think you did an excellent job teaching.
This video was extremely helpful - thank you!
Thank you for explaining so well how to use the sous vide. I just bought one and looking forward to making great food. Best video I’ve seen so far on this! I’m sure this information will help on my way.
I've had really good results with my sous vide already, but these tips I think will help me take it to the next level. Thanks for a great video.
You are DELIGHTFUL!! Your voice sounds like a smile on the inside. Thanks for all the info!
Loved this video! You are so easy to listen to! You touched on all of my questions and concerns with regard to the sous vide method.
For a begginer, such as I, your video is exremely helpful and easy to comprehend. Thank you. You must be a good teacher
Glad you're back! This was fascinating. :-)
Folding the Ziplock seams over to keep them clean : excellent tip!
Great information and I think I could listen to you speak all day!
Very detailed and so much great information. I love your simplistic presentation. I’m a newly and after watching your video, I feel a lot more comfortable with using my souls vide. Thank you.
I just received a sous vide for Father’s Day and really liked your video. Great information.
Father's day 2020 gift for myself just purchased! How has it been?
Great advice, Helen. I'm adding SV to my grilling game - and this was super helpful!
Weber RapidFire for the Maillard. And fast hands. No need for the grill except for smoking.
I absolutely adore you...I just joined and plan on watching each and every video, thank you so much
I have been Sous Viding for 6 years. I have tried flame thrower, griddle and pan searing techniques.. Helen's cooling process is brilliant.
My husband bought me the “big awkward” Sous Vide Supreme when it first came out and it is still awesome. It stores easily and I love it. I also use my Foodsaver and have no issues with deformation. Simply hit the seal button before the vacuum deforms the item. I did find useful information in the video.
I use the "Pulse" function on my Foodsaver to get exactly the amount of vacuum desired.
Thanks Helen. My steak experience reached a whole new level. My first sous vide experience was a nightmare due to beginner mistakes. Then it the magic happened. What I learnt is: trust the advice from others and don't try to take shortcuts or make adjustments based on silly assumptions
WOW, I am impressed by your explanation, definitely going to make me want to try more recipes with these techniques, thank you so much
Excellent and without pretense, as always. She is unmatched in merit for advice.
Thank you Helen, simply thank you.
I use a food saver and I have no issues with it. There are two things you can do to mitigate deforming, the best method is to put your protein in the freezer for 45-60 minutes prior to sealing. This prevents juice from entering your foodsaver and also allows the protein to hold its shape during sealing.
If you do not have time to do this, use the foodsaver as normal, but manually stop the sealing process prior to the meat deforming.
Good advice, it’s what I do. With my freezer about 15 minutes enough for small amounts.
I'm brand new to sous vide. It just came today but I wanted to arm myself with knowledge before possibly wrecking an expensive cut off protein so here I am.
I have used a Foodsaver for years and years and was concerned when Helen said Foodsaver were less than ideal...and I have a LOT of beef cuts vac sealed! Thank you for providing me/us with the benefit of your trial and error lessons-learned. I'm confident you just saved me from wasting expensive cuts of beef while learning and most likely embarrasing myself when I cook for guests when trying to show off my new sous vide cooking 'skills'.
@@gregoryking9348 I too am new to sous vide (I believe i have done a total of six cooks to date). There are two problems with the Foodsaver (and clones): the bags are expensive, and you cannot vacuum seal liquids. The solution is an expensive one, buy a chamber vacuum sealer. The bags are a nickel each and sealing liquids for marinade is no problem at all because prior to sealing, the environment is a vacuum, not just the bag. The problem is the price. Vacuum sealers start around $300 for chinese cheapies, and around $600 for name brands. I absolutely love my Avid Armor unit. Sadly, it will take a miracle for me to recoup the $600 I spent on it.
Millard Mier and
@@millardiii there are tricks to dealing liquids in food saver bags.
I freeze the liquids first in shallow square containers then vacpacking the square of frozen liquids. No more fussy than prepping other things. But I love to cook and I don't mind doing weird fussy stuff to produce an outstanding meal for my hubby.
I just got my sous vide machine yesterday in middle of power outages lol but our power came back today and once im done cleaning the fridge out from left over stuff I will be getting several things to try.
I'm even going to can pickles with it. Its going to be great for pasteurization canning pickles. No more limp whimsy shelf stable pickles.
Thank for for the wonderful cooking classes.
This video was great! So informative, and made me feel much more prepared to sous vide for the first time! Thank you!
I was having trouble giving the meat a nice roasted flavor to the sous vide meat, so I really like the idea of cooling it first. I'll definitely try it out.
Thanks for the tips. I thought I knew everything about sous vide cooling, but I have learned. Now .....I am sure I know everything :)
"Now .....I am sure I know everything" You should never feel this way. There is always something new.
Thank you Madam for an excellent video and information.Very new to this method of cooking , actually started by doing dry aging at home.
Look forward to viewing some of your other videos.
Have been Sous-Vide cooking for about a year now and love it, looking forward to trying these methods to bring it to the next level!
What next level?
Also... I love the sous vide for cooking various types of meats and seasonings (I call it Brazilian rodízio style) in the same bath and searing and searing/serving them perfectly in a matter of minutes. Guests usually love the entertaining component of trying different meats all perfectly done (and hot) w/o having to be running around and making them while some of the pieces that are done are getting cold! I do have a pretty mean coal searing station which helps address the crust component. So just play around and you will figure out how to make it right for you!!
And I just bought one of those vacuum sealers too... My mind is still a bit blown by your method of just easing the bag in the water with the zip open. So much cheaper and less hassle.
Thank you for the tips! :)
Chamber sealers are really easy to use and almost completely eliminate the possibility of leakage (you need to be careful with meats with sharp bone edges). But as Helen pointed out, they are generally quite expensive. The Foodmaster sealers are a real pain to use. My Vacmaster is super-easy.
Just proves that sous vide does not rely on vacuum sealing, but on being able to heat all the way around an item.
Thanks for the cooling-before-searing method. I always struggled with the searing step.
Awesome video! I am new to this cooking method and your video will be a tremendous help going forward. I appreciate you. Thank you so very much
Great and well done presentation. Thank so much
Just discovered sous vide. This was wicked informative.
Out of all of the videos I've seen describing the sous vide method, this was the most informative explanation in the use and methods of the machine.
Awesome video! Thank you for clear instructions and all the tips and tricks.
I love your style of video. You are very knowledgeable about sous-vide.
The trick to using foodsaver bags/sealers is to partially freeze the protein in order to keep the shape. Popping the meat into the freezer and using cold fat keeps the shape. Don't put the bag itself into the freezer or you will be contending with condensation when you pull it out. If you fear you will have some liquid in a bag, just put a strip of kitchen towel near to the vacuum point to soak up any liquid.
Finally, ALWAYS seal twice. Two seal strips prevent accidents from a failed seal.
Also, turn the bag down so you are sealing on a clean edge.
Freezing to keep shape? NO! I don't care what it might do to the shape (which will be lost after even a short time in a sous vide). You will damage the proteins by freezing them and lose texture... which is rather the point of using sous vide (getting the optimal texture).
I really appreciate your thoroughness and thoughtfulness!
In addition to the fact that I always learn something from Helen, the sound of her voice is truly mesmerizing.
lovely advice, well spoken and very polite
Skip the history lesson, 5:00 starts the food prep aspects
But then come back and watch later; it's good!
Thanks!
Thanks for the tip. I usually forward all the blah anyway until I get to the main vid.
Thank you!
i literally scrolled in hope someone added a skip timer
Food saver works great for the home cook. And one tip I learned from culinary school is that you really just need to add a little oil or spices. A little goes a long way with Sous vide
Cold butter works really well because the vacuum sealer won't suck the oil out of the bag like it does with oil.
Very informative video. Thank you for the valuable information.
I like your presentation. It is easy to follow and very thorough. Shawn Baker, MD talks about this method in some of videos, and you answered my questions. Many thanks!
Just discovered your sous vide videos, Helen, after watching many others by various supposed "experts", even pro chefs...and yours are the best, "by more than a mile". Thanks, so much!
Yes your right.
Some of this is only opinion, but it's very informed opinion. I've been sous-vide cooking for years and I find her suggestions spot-on!
Thanks for the great video. For someone like me who doesn't know nothing about sous vide I learned allot . Very informative
Love your speaking voice and presence. Great video!
Thank you, thank you, thank you, thank you, thank you!
I am new to sous vide and you've answered a lot of my questions and I love you for it.
I have had my Anova for 2 years. I put my 12 quart plastic container on a wood cutting board on my granite counter top.
Excellent descriptions of how to tackle the common issues facing most of us newcomers to the sous vide method. Thank you!!
Thank you Helen. You are a good teacher.
Funny, I started watching Helen's video because I thought my meat was really under done but it looked just like the meat in the video and I could cut it with a fork. This was my very first time cooking sous vide with my Anova!
Very very cool. I might wanna try this now.
Shuuush. Don't let the seven kingdoms know about this! 😁
I learn so much from you! You are a GREAT teacher!
Fantastic advise. I am new to Sous Vide and have run into all air these problems so far. Great solutions.
Excellent video. Well-edited, no fluff or dead spots.
I love that you were using a beer cooler. That's what I started using when I first started doing sous vide and still use today, even though I got an Anova Sous Vide. I just cut a hole in the top and put the food in the cooler with my Anova sticking out of the top, instead of using a Lexan, which definitely is wasting heat (energy).
I did the same thing for the same reasons! Great minds think alike ;) . On long cooks like 48 hours it becomes very energy efficient.
@@GrzegorzDurda I've done some things at 24 hours but find it risky (you can end up with mush) and tend to cut back to 18. What are you doing for 48 that survives?
@@dacash8195 Brisket.
@@GrzegorzDurda I shall need to experiment. But I will catch some shade from my smoker owning friends.
@@dacash8195 You can easily then throw it on the smoker also 😁.
Wonderful you really know your skills and pass them on, best out there thanks.
The amount of information in this 15 minute video is hard to believe. As an amateur sous vide user I will rewatch this video several more times and save it for future reference [with Raindrop extension btw].
This woman has the spirit of a teacher, the communication ability of a grand politician [that's a compliment], the knowledge and skill of a great chef and some chemistry, she speaks multiple languages, has a wonderful accent, AND she's pretty too? It's definitely underrated.
Nicely done.! I would have liked to see a little more picts of finished product but very well done just any way.
I own the same Anova model as you and have been enjoying this cooking method for 2 years now. Not all our friends like their steak or salmon to the same degree of "doneness" but I enjoy the flexibility of starting a few steaks off at a higher temperature then lowering it to accommodate pieces I add later. I just use a Sharpie and put names on the plastic bag to keep track.
Thank you for your "searing" guidance!!This will help!
great idea to put people's names on steaks :)
I put a different colored glass marble in each bag. I hate the smell of sharpie.
Thank you for that! Excellent idea all around- no pun intended!
where did you find instructions for for cooking several steaks at different "doneness"?
Hi Nora: It just seemed logical to me and we often have friends over that like their steaks well done and rare. I tried it several times and it works well, starting with the piece of steak that required the greatest heat and longer (relatively) cooking period; then adding cold water to drop the bath temperature quickly so I could just add the steaks that were medium rare or rare. I don't have to worry about overdoing the better done pieces of meat added first because the cooler water bath doesn't cook them any more- except for time. It also allowed me to finish up crusting all the steaks together while they were still warm inside. I noticed on the ChefSteps site that there is quite a lot of variable time for each degree of doneness. For example well done steak could be on for 1 to 2 hours at 158 degrees so if I dropped the bath temp quickly after the well done steak was in for an hour, the medium rare steak would be done within an hour and the well-done one would not be in the water any longer than 2 hours.
Thank you for this! You answered all my questions. Brilliant.
Outstanding video Helen. VERY well presented and a ton of great information. Thank you for sharing. Just got my Anova yesterday. Can wait to using it. I subscribed to your channel. Thanks
Great video. I been using my Anova for two years now. I got my first one from the Apple Store. I have three now.
I going to try your chill method next time. I was eating a Steak I just finished while I watched this.
I prevent my Bags for touching to bottom of my tub by placing a Stainless steel cooling rack in it. Since I vacuum seal mine I even used a stacking rack to do two levels.
I cooked for our office anniversary lunch. I did 20 steaks at once with my Anovas (3 Tubs).
can I come work at your office ;) those are some lucky people if you cook them steaks for an office party.
I'm not even half way done watching this and found more useful info in six minutes than most other videos of many hours. Good job!
100% agree. Been a huge sous vide user for the past 2 years now and loved stumbling upon this. I wish I had seen this day 1.
great knowledge and experience; thanks for sharing!
Love my Sous-Vide. I've used it to temper and hold chocolate for deserts too
Liked and subscribed. If you have a good saver but want to preserve the shape try putting the meat in the freezer in the bag for it to firm up before vacuuming the meat. This also works if your meat is wet/juicy or with a marinade. Pre freeze then vacuum. Then sous vide accordingly and just add 30 mins to the cooking time.
This is true. The vacuum sealer I have has such a powerful vacuum that it sucks any loose juices or marinade out of the end of the bag. This makes a sloppy mess on the inside of the vacuum sealer, and the bag won't seal because of the grease on the inside of the bag where it is supposed to be melted together. Better to skip marinades, add some dry herbs to the bag, and chill meat like you said before vacuuming and sealing. If people are reading this without ever having done sous vide before, it's a whole lot simpler in real life than it might seem on CZcams.
There are so many variables in cooking that I grimace at the negative comments. For instance, I use my Food Saver and you use the ziplock freezer bags, and both are fine options. Thanks for the great video and some new options to try!
Excellent channel. I've learned so much from you. Thank you!
Very good video. You explained it really well 👍👍👍. Subscribed!
I have a similar setup, except that I have a cover over my container with a hole cut in a corner that fits around the heater when it's installed. This provides a better temperature control and it will heat up faster.
Mesmerized by your accent!😊
I will guess.... and I really have not looked her up, so I am probably wrong.
My guess is either Hungary or Romania ?????
I just looked her up, and yes I was wrong (darnnit). She is from Москва, Moscow Russia.
I was way-off.....l0l.
you are a very knowledgeable youtuber！ love it !!!!
Awesome guide! Thank you!
I've been using an Anova for a couple of years now and love it. Then my wife got me a Mellow. I'd never spend that much money myself, but we use in much more often than we used the Anova. It has a built in, double wall vertical tank so it only takes up about as much counter top space as a loaf of bread and what's always on the counter tends to get used more than something you have to set up each time. It has a cooling element, so it can keep food at refrigerator temperature temperature at the start of the day and be set for what time you want your dish to be ready and take care of the temperature and timing for you. A gallon size freezer bag can stand upright in it and just needs to have the very top folded over or cut off, it doesn't need to be sealed as the water keeps the air pushed out and the top of the bag stays out of the water. The double wall and lid makes multi day cooking of something like bottom round much easier. The downsides for me is it has no controls or indicators; it can only be controlled by an app, it tends to randomly detect weight and starts itself up( I like gadgets, so a wifi enabled switch not only took care of that but also tracks the power usage), it uses air bubbles to circulate the water so it sounds like a rather large aquarium, and the small tank size only works for about 4 servings.
Thank you so much for telling me about Mellow. I always thought it would be so awesome if there was a sous-vide machine with refrigeration for working people. Good to know that it exists :)
Fyi, i have found most resealable freezer bags tend to leak a little when cooking above 65C (149f) or 70C (158f). It appears the seams are the weak point and the heat tends to re-melt the seams. From my own experience, Lacy’s, Reynold, Glad and Diamond tend to fail around 65C. Waitrose bags can reach 70C more consistently. Surprisingly, my local supermarket doesn’t stock Ziploc, so I haven’t tested them.
Hi, your comment is two years old, and you may have solved the problem already, but if not: I had the same experience and therefore started to seal the bags twice separated by a centimeter or two in each end. It is probably moist that makes the first seal a little weak. Double sealing works really well.
AMAZING video!! I can't wait to try the fridge or ice bath cooling to get better skin. I was frustrated that I couldn't get the skin just right and now I know why.
Thank you.
Great video! Thank you for the valuable information. :)
All good information.
1. The immersion heaters are better at holding temperatures so the tap water gets a boost of boiling water to bring it up to temp.
2. A cheap Styrofoam cooler works well to help hold temp.
3. Can taste propane type torches. Put a little charcoal braisier with about four lumps of natural no lighter. Best for sear.
4. All protein.
There are 2 solutions for using a torch; technique (45% angle and such), or Searzall. A lot of us are in apartments that would store carbon monoxide from charcoal.
Excellent information... thank you. I am a somewhat novice cook. I am from the South in the USA. I know how to cook proteins much differently than this, but this is amazaing. My sister bought me a Sous-Vide immersion heater... been sitting on my counter for a year, and I completely forgot about it hehhe. She knew I wanted one, and bought it for me over a year ago, and did not remember, so now its time to step it up and experiment. You gave me a lot of very useful information here. My intentions are to extremely hot sear on my grill after. Gonna buy the cast Iron grate for my webber, and hit it with a touch of smoke ships on real lump coals. Ribeye first. can we season while in the bag? Less / More proportions?
Yes, I salt before putting in the bag. Not more or less than normal.
I finally broke down and got one. Everyone is advocating and it’s not that expensive these days. I’ve been a big fan of reverse searing for years already so it wasn’t a big jump. Really good job on pork chops and steak. Excellent for chicken breasts. I have to say It’s worth the price for fish and seafood alone. We love haddock and have it often. It’s really easy to get perfect sous vide results every time. Ditto for shrimp. I love it!
Wow, I watched one video... and learned a lot!!! Wow, she's amazing.