A Beginner’s Guide to Sous Vide Cooking- Kitchen Conundrums with Thomas Joseph

  • Опубліковано Рік тому

    Everyday FoodEveryday Food

    Тривалість: 9:34

    Have you heard about sous vide cooking and aren’t sure what it means? In this episode of Kitchen Conundrums, Thomas Joseph shares his knowledge about cooking sous vide and shows you how to get perfectly cooked fish, eggs, and steak.
    Get the recipe: www.marthastewart.com/1520756/sous-vide-cooking-home
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    Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.

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    Recipe  Recipes  Cooking  Cook  Food  Dinner  Easy meal  Dinner tonight  Everyday Food  Home made  Sarah Carey  Martha Stewart  Family meal  easy cooking  how to  food ideas  quick dinners  fast recipes  easy recipes  quick recipes  sous vide  fish  eggs  steak  

DoctorGeniusPHD
DoctorGeniusPHD

"Gonna add a little bit of salt" *sprinkles about a tablespoon of salt*

8 годин тому
Richard Edwards
Richard Edwards

man that's a ugly piece of steak

11 годин тому
Fred Flintstone
Fred Flintstone

Plastic leach into my food! Yum!!

13 годин тому
Carrie Ann
Carrie Ann

Why is it everytime I cook with this the meat always tastes old? I really don't care much for this expensive device hogging valuable space in my kitchen

День тому
Jonn Porter
Jonn Porter

Is letting the steak "rest" recommended when using the sous vide method?

День тому
Robert Gerhart
Robert Gerhart

The advice about cooking the steak with garlic cloves is dangerous. Typical beef temperatures are too low to pasteurize the bacteria in the garlic, and instead can create an ideal environment for the bacteria to multiply during the cook.

День тому
Giovanni Stefani
Giovanni Stefani

Thomas, quick question....I just purchased the Anova Sous Vide unit. Do you put the meat into the water and then preheat to the said temp or let the water come up to the said temp and them start the timer?

3 дні тому
FILMI
FILMI

Wait, so you're telling me that you're heating a plastic bag to 140 degrees, which is touching the food I'll be eating. Ahhh, NO!

10 днів тому
Ryan Mogelefsky
Ryan Mogelefsky

What about cooking in plastic and harmful chemical compounds

10 днів тому
davidegarz
davidegarz

I believe that at those temperature the plastic bags melt down on a microscopic level

11 днів тому
Chat Noir
Chat Noir

It cannot be healthy to heat plastic bags with food in them. Plastic chemicals right into your food, enjoy.

15 днів тому
Adam First
Adam First

can i do the same thing with a stove, pot, thrmometer and some zip-lock bags? ....also, anyone concerned about plastic and high heat and leaching chemicals into food..... or am i being paranoid?

17 днів тому
MJade
MJade

Omg 😂 omg 😁 omg 😄😁😄

17 днів тому
MJade
MJade

Molecules and chemicals seep out of plastic under Normal conditions! But yes yes, lets cook with it 😂😁😁😂😁😂💪👏🙏✊👍

17 днів тому
MJade
MJade

Who wants to cook in plastic bags!!!!! I have never understood that... And now this!😁😄? A gourmet way to seep, steep, heat, immerse, blend, and boil your food in plastic bags 😄😂👏Yeayyyyyyy

17 днів тому
MJade
MJade

So, Alex What is 'how do I saturate my food in plastic molecules....???'

17 днів тому
666blitzz
666blitzz

"Tempature" LOL!

18 днів тому
Wyatt Goettsch
Wyatt Goettsch

This ga... guy is really good at cooking.

19 днів тому
rick Li
rick Li

anyone need the Vacuum sealer?PM me,I will let you get it with free.

20 днів тому
zhao sik ferray ooi
zhao sik ferray ooi

bro, are you drunk? medium steak? that's more like medium well! you've killed it!

25 днів тому
Wesley Gray
Wesley Gray

I'm not making fun of, or poking fun at anyone, but I felt very uncomfortable when spoke about the egg. The entire time he spoke about the egg, I felt really uncomfortable, but it was a great demenstration of the device! I have been wanting to find out what they called the cooker that you vacuum sealed a steak and then let the water cook it for you, but just now am getting to looking it up! I really like it! I want to throw a steak on my grill and get a good char on it, and smokiness to it, then vacuum it and let it slowly cook so I can get that sort of tender melt in your mouth kind of thing going similar to how meat is when it is smoked and cooked very slowly. Ahhhhh. Anyone feel like donating a Sous Vide Cooker?!? I love you long time!!!

26 днів тому
John Fisher
John Fisher

Thank you. It was very helpful.

26 днів тому
John Wang
John Wang

I bought one of those power bars with a temperature probe often used to control temperatures for pet reptiles. It effectively turns the slow cooker into a sous vide cooker. Of course the problem is no recipe guide from the manufacturer, I have to google for how to cook with it. The slow cooker now functions as a yogurt maker as well.

28 днів тому
Steven Lengenfelder
Steven Lengenfelder

What I really have wanted to know, how much energy does this use? Is it suitable to take camping ?

28 днів тому
PipenFalzy
PipenFalzy

Let's cook our food in plastic!

Місяць тому
Nicholas Littlejohn
Nicholas Littlejohn

Hot plastic likely releases BPA, a hormone disrupter though.

Місяць тому
Kenneth FORD GARCIA
Kenneth FORD GARCIA

sorry, more plastic usage in order to get what??? and, ahat is the apron for here? idiot invention for me.

Місяць тому
RV Ontario
RV Ontario

And get Cancer from cooking in a PLASTIC bag at high heat...Seriously people, learn how to cook over a Conventional Stove or Fire. And it reminds me of an Aquarium heater.

Місяць тому
Melinda Mullins
Melinda Mullins

Very helpful video! Thank you!

Місяць тому
Phyllis Denton
Phyllis Denton

Clothes pin would hold top out of the water just clip it on top side of container

Місяць тому
Christopher Backen
Christopher Backen

Wait.. you cook it then you cook it?

Місяць тому
Rosa Maria Santos
Rosa Maria Santos

What is the real advantage of this?

Місяць тому
Balance Rule
Balance Rule

Wow, another fast way to put plastic into your body. What's wrong with people? Immersion Circulator ?

Місяць тому
J. Allen
J. Allen

DO NOT .... add oil / butter / fat to the bag. It turns out FAR better when you don’t. And you don’t need to take my word for it, try it. Cut your steak in half, use two bags, keep one dry seasoned without oil/butter. Taste it.... then thank me later. And DONT use 140 degrees as suggested here. Use 129 to a max of 132 ... otherwise you’ll have a well done steak after the sear..

Місяць тому
Joe Kulpa
Joe Kulpa

Cooking in plastic is never a good idea. I'll take my food without BPAs thanks.

Місяць тому
Rb Rb
Rb Rb

*Love it!>>>**do7.info/vjeq** Easy to use with or without the app. It was a great price during prime day this year, so I decided to bite the bullet and purchase it. I've made a couple dishes with it so far and loved all of the outcomes. Now I just need to get a bigger container so I can do some sous vide pulled pork!*

Місяць тому
TarmacTaz
TarmacTaz

ahh sous vide - when you want cooking to take forever.

2 місяці тому
a s
a s

A minute and a half? Is this guy crazy? Steaks do not need to sear that long in the skillet! After being cooked in the sous vide, you sear the steak for 20-30 seconds at most on each side, in a very hot pan. Anything more than that and you start overcooking the outside of the steak, which defeats the whole purpose of using a sous vide. As you can see in this video, the steak was overcooked on the outside. After cooking in the sous vide, a steak just needs to briefly contact high heat to brown on the outside, and nothing more.

2 місяці тому
Finny R
Finny R

I'm so confused why anyone would buy this.. Its like saying hey you know that you can take x10 the amount of time you normally take to cook that with the same results

2 місяці тому
damianraver
damianraver

Nobody has an hr to boil your food then having to finishing it off. Wasted electricity and time.

2 місяці тому
Joey Garcia
Joey Garcia

Cook chicken breast from 149 - 150 degrees? That is one small range.

2 місяці тому
Nolesfan1231
Nolesfan1231

Good lord ... so long and you still have to eventually use the pan lol. So unnecessary to have to cook these products this long to achieve a well cooked protein. An hour for fish lol it takes 8 mins in pan or oven and is juicy

2 місяці тому
mwbright
mwbright

Is there a way to do this kind of cooking in a way that makes it 100 percent certain chemicals that can cause neurological problems or even cancer will not leech into the food being prepared?

2 місяці тому
Kevin Thomas
Kevin Thomas

That meat is ruined sir.

2 місяці тому
BC XII
BC XII

I love to sousvide salmon! heres 7 easy step in my blog to sousvide the perfect salmon --> sousvidetoday.tk

2 місяці тому
Yup Mom
Yup Mom

I was really getting excited about this style of cooking, ready to buy my equipment, when I then read articles saying all the food turned out tasteless and soggy. I am disabled, and on a very limited income and can't afford to waste money this way. So, which is is?

2 місяці тому
Geek One
Geek One

Yup Mom I took the plunge and so far have experimented with fresh and frozen steaks that come out perfect every time. I also decided to buy a torch for sear rather than finish in a cast iron pan...the steaks are amazing. Sound Vide Everything is a pretty good YouTube channel. For me, nothing worse than paying a lot for a steak and over cooking it even slightly. This way, always perfect.

2 місяці тому
Steve Bensler
Steve Bensler

That's steak is sooooo over done.... I like my steak Mooing still...

2 місяці тому
Feluto
Feluto

This is so pretentious

2 місяці тому
Call me Papi
Call me Papi

This is for people who can't cook

3 місяці тому
SolarizeYourLife
SolarizeYourLife

I want to know why no one insulates those plastic buckets why let it heat out run out to sides? Extremely stupid!

3 місяці тому
Eddy Spagetti
Eddy Spagetti

what a ULTRA-MAROON ...this guy probably "checks all the boxes" for the metro/diversity appeal at the corporate 'think tank'..but the guy CLEARLY cant cook, the pencil behind his ear looks STUPID, and the product being advertised is a FLOP . other than that, it was a total success

3 місяці тому
goofysizzle
goofysizzle

I think the meat came out great..in my kitchen I probably would have burnt it more..not everyone likes raw bloody food..still probably won't buy it though. .but good vid

3 місяці тому
The Dragon
The Dragon

Chicken breasts are extremely popular? Huh, didn't know that.

3 місяці тому
Norma Gilpin
Norma Gilpin

More equipment, more "steps." UGH. You gotta really wanna be the chef if you're gonna go thru all this and you're NOT a freakin' restaurant! NO THANKS.

3 місяці тому
King and Queen Turben
King and Queen Turben

Best tip: add some cannabis or Keefe to the oil saturated food, then let the food get you baked. #(Ck) common knowledge

3 місяці тому
27kjh
27kjh

Not in a million years would I cook my food in a plastic bag. I don’t want my food marinated in chemicals.

3 місяці тому
somecallmetim46
somecallmetim46

He clearly made this video just for the halibut.

3 місяці тому
C. Thomas
C. Thomas

It looks good he has his heart in it.

3 місяці тому
John Smith
John Smith

Proteins start denaturing/unfolding at 40 c. There is a lot of good proteins in food that are better off staying in tact because they can be absorbed in tact to some degree- things like collagen, elastin, super oxide dismutase, catalase, glutathione peroxidase, anti bodies, and more so I recommend cooking at less than 40c for everything- seafood, cow muscle tissue, organs like liver, kidney, heart because they are all full of good proteins. Cook rice, and everything else low temp too. Vit c is not very heat stable over 60c either. My cooktop on the lowest setting is 35c but I am considering buying one of these devices too.

3 місяці тому
Thomas Couey
Thomas Couey

So many things wrong with this video. He's clearly not done a lot of sous vide cooking. His temps are wrong (cooking chicken to 160? Not with sous vide), he didn't even show the water displacement method and barely mentioned vacuum sealing. He overcooked the steak, he should be searing with a torch or in cast iron with plain vegetable oil, NOT olive oil. Don't put butter or oils in the bag, just aromatics. I could go on. Take this video with a grain of salt and look for better tutorials if you're getting into sous vide cooking... this one is a big fail.

3 місяці тому
WOODYxWOOD
WOODYxWOOD

I ain’t got 45 min to cook eggs LOL

3 місяці тому
Bleeding games
Bleeding games

i work in a sous vide based resteraunt and you definetly dont need oil in your bag, it wont stick

3 місяці тому
Ajay Anand
Ajay Anand

Can’t believe that you guys will have to prepare every meal while having the previous one at the least. Just imagine if this product were to be used in your favorite restaurants and you going there and sitting for 2 hours to get your steak served 😂 unbelievably ridiculously dumb product! Hats off to those who already bought this seriously thinking of spending rest of your lives cooking food in place of enjoying every other meal. 👍

3 місяці тому
Geek One
Geek One

Ajay Anand Well, one of the things this lame video didn’t say, was you can take a frozen ribeye, out it in the cooker and go workout, watch a movie, run errands, whatever, and then come back to a perfectly cooked steak that you finish with a seat. Time in kitchen? About five minutes and the steak is always perfectly cooked. This is a pretty poor video. This is also great for things like chuck roasts and cheaper cuts of meat that will come out very tender.

2 місяці тому
icandyman
icandyman

This is a comedy right ? This guy is clueless ?

3 місяці тому
justin li
justin li

I'm afraid it's going to leak out

3 місяці тому
K Mo
K Mo

Hmmm don't like this plastic bag thing. Too much plastic waste in my opinion.

3 місяці тому
Apurva Kumar Joshi
Apurva Kumar Joshi

Trying very hard to sell useless appliances

3 місяці тому
Apurva Kumar Joshi
Apurva Kumar Joshi

How to prepare your breakfast by starting cooking the previous evening

3 місяці тому
Apurva Kumar Joshi
Apurva Kumar Joshi

45 minutes to get unboiled eggs????

3 місяці тому
Apurva Kumar Joshi
Apurva Kumar Joshi

Seems like a really expensive version of water immersion heating coil that students use in hostel.

3 місяці тому
738polarbear
738polarbear

so it is just a little immersion heater . how on earth does that tenderize meat . ? You are saying if food is kept at a constant temp it does not overcook. I don't believe it.How much are the bags ?

3 місяці тому
Geek One
Geek One

738polarbear Bags are cheap. Food does not over cook within reason. Usually you can go an hour or so over the suggested time for a steak for example with no noticeable difference, however at some point you’ll have some protein breaking down. This was a horrible Sous Vide recording. Also great for chuck roasts and ribs. You can also take a frozen ribeye and had an extra 30 minutes (depends on thickness) and get a perfect steak as well.

2 місяці тому
Vincent Dsnt
Vincent Dsnt

AKA....Common Core Cooking .

3 місяці тому
Saurabhav
Saurabhav

"a little bit of salt" -> grabs a handful and sprinkles the crap out of it.

3 місяці тому
Peter Harper
Peter Harper

Thanks....... looks fun!

3 місяці тому
Gabriel Carignano
Gabriel Carignano

this is for ppl who doesn't know how to cook a proper steak... having a high electrical consumption device running for 2 hs just to cook a piece of meat is pointless... IMHO

4 місяці тому
gsotoaz
gsotoaz

What’s with the background noise?

4 місяці тому
Gracie Lu Freebush
Gracie Lu Freebush

Where do you get the containers to put the machine in?

4 місяці тому
Geek One
Geek One

Gracie Lu Freebush Pretty cheap on amazon. The lid is also very useful.

2 місяці тому
MrDynastyd
MrDynastyd

... and this won't give you cancer?

4 місяці тому
gizmo
gizmo

Mmmm...boiled meat

4 місяці тому
Thomas Couey
Thomas Couey

Water does not boil at 130 degrees.

3 місяці тому
han Gordon
han Gordon

That's really helpfu,but here's a better and simpler solution,sous vide weight, https://www.amazon.com/Weights-Reduce-Submerged-Upgrade-Solution/dp/B07D2D8JQ2/ref=sr_1_sc_2?ie=UTF8&qid=1530864443&sr=8-2-spell&keywords=sous+vide+weighet+2+pack

4 місяці тому
han Gordon
han Gordon

That's really helpfu,but here's a better and simpler solution,sous vide weight, https://www.amazon.com/Weights-Reduce-Submerged-Upgrade-Solution/dp/B07D2D8JQ2/ref=sr_1_sc_2?ie=UTF8&qid=1530864443&sr=8-2-spell&keywords=sous+vide+weighet+2+pack

4 місяці тому
ivansitu
ivansitu

Completely trash and undhealthy to cook at high temperatures with plastic bags...

4 місяці тому
Cheffie Mumz
Cheffie Mumz

Can u transform the temp from Fahrenheit to Celsius on these machines?

4 місяці тому
Geek One
Geek One

Cheffie Mumz yes

2 місяці тому
Toni Jam
Toni Jam

They don’t tell you that it take something like 48 hours to cook a steak. How much power does this draw?

4 місяці тому
Toni Jam
Toni Jam

I put this exact sous vide device in a metal pot on my counter at 129 degrees for 6 hours. Was worried the counter would get damaged so I put a towel underneath. 6 hours later I found that the heat from the sous vide pot caused the towel to transfer its color onto my quartz counter. Took me a week on bleaching and soaking to get the color off. I returned my sous vide to Macy’s and NEVER looked back. F that.

4 місяці тому
Toni Jam
Toni Jam

DroneEvil1 definitely dumb move from me putting the warm pot on a towel. Didn’t think about the color transfer.. live and learn for sure. Side note: sous vide takes forever on meat.

4 місяці тому
DroneEvil1
DroneEvil1

Toni Jam operator error...like leaving a low iron on a counter. Pretty dumb actually.

4 місяці тому
Martin Daynorowicz
Martin Daynorowicz

I doubt the French use a "product" in true sous vide. I think it's really stupid if you have to still use a pan. Timing is essential in cooking. Just another crutch for lazy cooks who cannot wrap their heads around the timing skill you must practice at in order to make good meals.

5 місяців тому
Geek One
Geek One

Martin Daynorowicz Exactly. But this way, you always get a perfect steak and your timing does not have to be perfect. For some of us, that helps a lot. In fairness, this was a horrible Sous Vide recording.

2 місяці тому
NoMatch2Me
NoMatch2Me

Fabulous...

5 місяців тому
Chuck Spencer
Chuck Spencer

I learned something today but that sous vide egg made me want to earl. Sous Vide= expensive boil in a bag food...lol

5 місяців тому
John Lewis
John Lewis

Oh man the steak stuck to the pan. How embarrassing

5 місяців тому
Jones
Jones

Oil on top of oil then butter added. This is just a heart attack waiting to happen. And don’t forget cancer, charred meat is a carcinogen. And another gadget to waste your money. Wow, you’re just being screwed from all angles!

5 місяців тому
Alexandre Andrejow
Alexandre Andrejow

It's basically a stupid device.

5 місяців тому
One Little Indian
One Little Indian

Poison,, cook in plastic. Just a toxic stew

5 місяців тому
mrbear1302
mrbear1302

Gag on the eggs!

5 місяців тому
pofrani
pofrani

What are the water containers called?

5 місяців тому
Snacky McGoo
Snacky McGoo

Holly crap that lisp just makes my skin crawl

5 місяців тому
Craig Inker
Craig Inker

Question: every demonstration I see is always one item at a time. If cooking for a whole family e.g. four steaks at a time can I put the 4 steaks into one bag or will I need 4 separate sous vide devices? this latter could be cost prohibitive for me.

5 місяців тому
Geek One
Geek One

Craig Inker As long as they were cooked to the same temperature you could use one device. The key part about Sous Vide is that the food is perfectly cooked and you can do other things like run errands, workout, watch a movie, and then spend a few minutes seating for a perfect steak. Also great for taking cheaper cuts of meat, like chuck roasts, and coming out extremely tender without a lot of brain damage in the kitchen.

2 місяці тому
Daiskey
Daiskey

omg, lots of food police around

5 місяців тому
Datalinks
Datalinks

Cooking in plastic? You must be kidding. We are trying to get rid of plastic altogether for the environment, not to mention BPAs

5 місяців тому
bosco1563
bosco1563

I don’t get it! I can cook a steak better than that in 8 mins!

5 місяців тому
THE COC GUY
THE COC GUY

Ur videos are unnecessary

5 місяців тому

Наступне

10 Best Sous Vide Cookers 2018