SOUS VIDE | 7 DISHES TESTED BY 2 CHEFS | SORTEDfood
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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 …
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This Apparatus is on sale at Costco, might be the perfect time to buy it. With the Holidays around the corner, may be of help… I started my research with your video and still very undecided. Have read both positives and negatives. I don't love the idea of having to do extra steps, like searing after cooking. It's still an extra step, in a perfect world, I would get it all from 1 machine in 1 step.
I love cooking so much, it would be too easy, and take the fun out of cooking. Idk… Help!
Super late but I’m binge watching you guys love your channel. You guys should’ve patted the steak dry on the outside and got the pan smoking just before putting it in for a quick sear to get a nice crust
I have done steak. 90 percent success. You had a fail similar to my fail. Any thoughts re what went wrong. Steak is typically the go to sous vide recipe.
Awesome, entertaining as well. Love it. Thank you.
1:35 Do it Vulfpeck, do it.
We can barely see the machine and how it works, we just see you.
chef, why is the pan so cold when you put the steak in.
can i use your video to teach inmates?
I want one so bad.
I was very smug after finding out the steak was overdone when I had just said to myself 'that pan doesn't look hot enough to properly sear steak'
Probably the highest point of my culinary life, all downhill from here.
Enjoyed your comments very much, and your critique. I recently purchased a Sous Vide, and I'm heading to the butcher shop to buy a pork belly. It will be a 60 mile round trip. They reaction of your faces while tasting the pork, sold me.
I'm gone!
wheres the flamethrower?
Can understand the concept but produces alot of plastic waste.
What are the alternatives?
Im looking into get one of these… but I think ziplog bags will work better.. the other ones will cause a lot of waste
use a potato ricer on potatoes to smooth them out
Can we get more of these pls 🤟
it's an american company, but the kitchen aid mixer has a bunch of accessories. it would be fun to have you review them.
It's not exactly correct that you cannot overcook your food using this method. You cannot overheat your food using this method, but if you leave a steak in longer than 3 hours, it's going to be mushy.
I let my steaks come down in temp before I finish them in a pan. With a torch they can just get dried and hit with the flame.
So no one thought "let's use a torch to sear the outer layer of the fish without overcooking it" or Let's pat it dry then sear it because moisture is bad while trying to sear? They teach you this in culinary arts…
Bulk steam your potatoes in the instant pot for nash
I love all your videos but I'm so glad you got rid of the back round music and talked more about things with the other guys talking on the sides.
ur supposed to dry the meat before searing so it doesnt steam first…
Guga would not be happy to see what you did with that steak 😂
Two "chefs" trained under the scrupulous eye of the undisputed champion of the worst food on earth…British food. Yikes all around boys.
beef filet is not the best choice. not enough intramuscular fat
Noted on several shows some of the guys sitting on counters and on cutting boards. That a secret English spice !! DUDES YUK
Chefs need a searsall
I love using sous vide, will say they needed a hotter pan coming out of it, but I get the chef in them is use to cooking in a more traditional way
The gleaming yam externally like because stepson precisely pop minus a cloudy part. rapid, big ostrich
Should chill the food after waterbath before searing in a way to have a stronger cold-to-hot maillard fat-sugar reaction! Great video!!
Looking for sous vide crazy but unusual sous vide ideas? Cook hard boiled eggs in a child swimming pool with as many eggs as you can fit in. Then come up with as many creative food ideas with using all those eggs. Scotch egg perhaps? 😂🤣😂
Do Brits really pronounce the T in “filet” or is it just these guys?
that fish looks like a tamale, nice
the pan wasn't hot enough when they were trying to sear the steak and then they left it in too long. you want 600 degrees for 1 min per side. cast iron pans are best for searing.
In terms of the fillet: I find that it comes out a lot better using a blowtorch rather than a pan. The higher temps get the sear done very well. The pan can work, but I find it isn't reliable enough.
🖤
Why has Gordon ramsay not made an appearance on this!? Insanity!
I bought one and so far I haven't screwed up the items I've tried but they have all been frozen. I don't eat frozen food except veggies if I can't get fresh. I really want to learn how to prepare steak, chops, and chicken correctly. Anyone out there have any suggestions?
Youe sear with a torch so you don't over cook it
definitly overcooked in the pan, higher heat and less time after the meat has been cooked sousvide
We learned the same way on our steaks to either have a scorching hot cast iron pan or the flamethrower like on Sous Vide Everything. it took a few steaks to get used to that way of searing and for us it's like 30 min each side and done. The cast iron works well and we prefer it as it seems to stay hot after we drop in the steaks but the flamethrower (propane weed burner) works best for bone-in meats like lambchops as the bone does not lift the meat from the pan.