A Beginner’s Guide to Sous Vide Cooking- Kitchen Conundrums with Thomas Joseph
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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 …
I can cook the fish in five minutes and the eggs in ten minutes, no need to spend so much in that sophisticated tool.
Don't like the idea of cooking food in plastic. Chemical leaching. I wonder what chemicals are leaching from the bags into the food
Basically the same thing taco Bell has been doing lol
That steak is nearly well done and should be cooked at 54 degrees Celsius. You also seared it for far too long, cooking it from raw for 1 and a half minutes on each side would have given you a medium rare steak. 15 seconds each side to sear is plenty. Also you have to factor in which cut of meat it is, the weight, whether it is aged beef or not and how long it's aged for. If you are going to do online video's you need to get your knowledge and skills right first
what kind of fish is it?
Thank you for this. I’ve heard about it but didn’t really understand what it was
I'm sure everyone's screaming about the plastic bags leeching some carcinogen or other horribleness into the food… so I'll just leave it to them.
Dialogue volume is too quiet, music volume too loud.
Levels 101. Learn them, editor.
T–o–o …… s–l–o–w
This looks very pretentious and a waste of time.
Doesn’t even water displace smh
Jajajaja the steak was burn !! And overcook ! Use cast iron next time
me after watching this video: woke up early to prepare breakfast for myself. ended up sleeping on the kitchen floor waiting. missed work.
this item is almost made it. it just that its not practical. its a good use for those house who need warm bath…
Anova or Wancle?
Wancle sous vide: https://amzn.to/2S9OQtw
as a sous vide fan I’m glad to answer this question, I have an old Anova and purchased Wancle a few months ago, below is an objective comparison between the two devices.
1.Price: Cost 99 dollar for Anova ($148.99 for WiFi enabled model, $321 for WIFI PRO enabled model) at that time and 79.99 dollar for Wancle.
2.Package: Anova was packaging in a cylindrical box, looks cool compared to Wancle, which is packaging in a box with molded plastic
compared to the Nomiku which comes in a box with molded plastic that holds everything in place. Plus my daughter loves the foam cylinder that is part of the packaging. She wears it and pretends like it is a beard (see picture). This means every time I take the Anova out, she gets excited…which makes me happy.
2.Privacy Concerns: What disturbs me, and the most important reason I don’t like anova is Anova requires Internet Access and must login with Facebook to operate. Once I connect to the APP, it will monitor my IP address, when, where and what you are cooking (if I use the recipe feature), everything seems to be under close watch by this App. There is nothing which can prevent them from selling this personal data. I prefer to wancle cause I can directly operate on the machine instead of by an app, just like most of the other brands use. Just need to set desired time and temp, and press start, then I will get delicious food after one or two hours, I will not need to worry about the sous vide account, also don’t need to reconnect if the wifi or bluetooth connection is unstable.
3.Screen and Clamp Design. The display screen of wancle curves outwards, which can protect the control panel against mist. Anova is designed straight, and the screen is usually hot while working. The adjustable clip of Anova fits more sizes of containers, works well for any pot or plastic food container, but the installation spends more time and could be a little wobbly when attached to coolers or other containers with an irregularly shaped edge; Wancle can be directly attached on the containers, it suits most common sizes, solid and has several different height settings, easy to raise or lower the unit to the correct level in the water, but it could not be attached on some unique containers which have thick walls.
4.Temperature Range: Anova 210°F / 99°C, Wancle 211.8°F / 99.9°C
5.Warranty. Anova 1 year, Wancle 2 years
6.Power and Precision. I tested both of the circulators by heating up 4 gallons of water to 155°F and testing the temperature of the water using multiple thermometers. Firstly, Anova takes more time in heating water, this would depends on the wattage. Wancle is 850w, more powerful than Anova. Secondly, wancle has a better performance in holding temperature once the temperature reaches the desired temp, it was accurate to within 0.1-0.2° while anova was 0.2-0.5°
7.Capacity Level:All water circulators have minimum and maximum water levels for operation. The minimum ensures that water is being taken in by the input port so that the heater doesn't overheat. The maximum is to ensure that water-sensitive circuitry doesn't get wet. Both of anova and wancle have max of 19 liter, about 5 gallons. Beef could be up to 5-8 pieces.
8.Noise: Both of them are reasonably quiet (I had them running in my kitchen with the door open while I took a nap on the couch about 15 feet away and could barely hear them)
10. User Interface:The Anova has a touch screen monitor with a number of more advanced functions that let you adjust temperature (in °F or °C) and cook time, as well as get diagnostic reports of how the system is functioning.The screen and touch interface makes me confident.The wancle user interface (controls) leave something to be desired, it is a little awkward when switching from temperature to time display. Each function should have a separate display.
Each has its own advantages and disadvantages, but when you focus on the core functions, you will find that Wancle would be the better choice for sous vide cooking.
DO NOT PUT OIL OR BUTTER ON YOUR SOUS VIDE STEAK! Sear it with whatever after but never put the oil in the bag.
OMG EGGS.. SERIOUSLY 45 MIN.. THATS IT IM OUT!!!!!
45mins to cook an egg
this actually seems really inconvenient. Oh, let me coo this in my nice device. Now I have to sear it so it looks, feels, and tastes. right. Plus going through all those extra plastic bags for no reason.
it's bpa free, i still don't wanna use plastic to cook tho.
hipster 's way of cooking to waste more time and electricity so one wouldn't need to actually learn how to do simple cooking.
Butchered that steak more than the guy you bought it from. Follow Guga on Sous Vide Everything and learn from a real steak lover.
PLEASE PLEASE offer closed captioning.
how is this safe, food temp wise?
I’m a pretty good cook and I just don’t get it. 45 min to make boil eggs ? And hour and a half for a steak that you still have to sear ?
Is there an option to not use a plastic bag?
Overcooked. Should have used an iron cast to sear for 15-30 seconds each side.
rather than pressing out the bag. If you dip the bag into the water, displacement will remove a ton of air.
This Guy is fantastic and so helpful!
Wouldn’t heating the plastic bags ruin the taste of the food?
Someone made a good point, what if you’re cooking for 4 or more? Doesn’t that change temperature and time? And size of the pot?
It occurs to me that if a presenter is giving a cooking temperature in Fahrenheit they rarely give it in Centigrade as well, but if someone is giving and cooking temperature in centigrade they always give it in Fahrenheit why is that at do you think.
What does it taste like? Does it taste boiled? Does it add any real flavor or is it bland?
These kind of tools are for retarded… 45 minutes to steam-alike a portion of fish????!!!! Learn to cook and enjoy it!
Can I use any big pot I already have instead of the plastic tubs?
That was a great video, thanks for sharing. Seems like a lot of work when I can achieve the same thing in my grill. Get it hot, 2.5 minutes, turn after 2.5 minutes, then flip and repeat.
This is a joke…….surely. Why would you want one of these? 45 minutes to cook a poached egg? 😂🤣😂🤣😂🤣
he just lost me over the 45 minutes on that one piece of fish. that would take like less than 10 minutes in a pan. this guy…this guy here, got my eyes full of water, i'm crying and dying with laughter.. this guy has jokes, (giggling)
I'm like salavating over that cook ware,
What about BPA’s?
Thank you! I have been wondering about how this cooking technology works. Very interesting for sure. But I’ll stick with my crock pot, Instant Pot, or the old school way of cooking. I don’t want to cook with plastic. 🙂
Your steak is over COOKED at 140 medium rare 134 no higher
Steak lovers must dislike this video!