Sous-Vide Like a Pro – an in-depth guide (Sous-vide series, Ep. 1)
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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: …
Foodsaver bags work better than freezer bags if you know what your doing.
Love your explanations, they are perfectly logical and complete for me.
After watching this vid i feel confirmed: sous-vide is not worth all the effort and time. I bought such a device three years ago, used it a dozen of times, and was dissapointed. My reasons just were confirmed.
Thank you, i discovered your channel yesterday, am loving it!
too much talking…
Very informative and clear. I’ll stick with Neanderthal/Cro Magnon approach. Way too much complexity versus end result.
If you marinate your meat or fish, don't use fresh garlic, the low temperature doesn't agree with it, it tastes awful.
What do you think about broiler for steaks
I like the Ziploc trick. They're also considerably cheaper than Vacuum Bags.
I do have a question: If I were to use my vacuum sealer to make, say, a heat and eat one-bag meal, like stew:
I should boil the veggies separately, and sous vide the meat, and then, once all is cooled, combine them in the bags, seal, and freeze?
Thank you so much. Now I don't want or need this tech. You saved me a couple of hundred bucks and encouraged me to work a little bit harder for a better product. I think this is for chefs, not cooks. ❤️❤️👍🙏
Cooking food in plastic bags causes cancer for sure.
I got the Anova as a gift and It's the best gadget I own
Dang, your husband is lucky!
Hi Helen, I'm a professional cook and also a culinary instructor. I LOVE your channel – you are excellent!! I have an important question with regards to Sous Vide cooking. I'm relatively inexperienced with Sous Vide but am looking into it's practicality (which brought me to your channel :-)) I was wondering if you could address concerns of FOOD SAFETY. It seems like a long time for food to be in the danger zone where bacteria grows. I understand that strict safe food handling must occur before the meat is placed in the freezer bag however there is not quite a vacuum in the bag and it basically does not leave the danger zone… Also, the meat is then cooled down and then slowly dragged through the danger zone to re-heat – seems dangerous. Can you put my mind at ease?
Hi Helen, I'm a professional cook and also a culinary instructor. I LOVE your channel – you are excellent!! I have an important question with regards to Sous Vide cooking. I'm relatively inexperienced with Sous Vide but am looking into it's practicality (which brought me to your channel :-)) I was wondering if you could address concerns of FOOD SAFETY. It seems like a long time for food to be in the danger zone where bacteria grows. I understand that strict safe food handling must occur before the meat is placed in the freezer bag however there is not quite a vacuum in the bag and it basically does not leave the danger zone… Also, the meat is then cooled down and then slowly dragged through the danger zone to re-heat – seems dangerous. Can you put my mind at ease?
I’ve never heard of sous vide. Thank you for sharing
Let's do it…
Reverse sear is just searing in the meat after it’s cooked so there’s really no difference..
I really enjoyed this!
are the zipbags not a bad plastic when warmed?
Can't believe you are serious here 😄 .. Cooking sous vide makes use of the effect that water boils at a lower temperature in a vacuum. Cooking in a opened freezer bag is definitely not "Sous-Vide Like a Pro" – it isn't even sous vide at all! 🤣
Love my Sous-Vide. I've used it to temper and hold chocolate for deserts too
Thank you for your honesty about it not working like a slow cooker. I did see that marketing tactic on Home Shopping Network for the Curtis Stone immersion circulator. The woman marketing with him made that claim “go to work while your dinner cooks!” & he did not correct her. Stupid marketing strategy, bc 1) they come cross as dishonest to those who know the real deal & 2) people who try doing this will be unhappy and won’t recommend the product!
Why can’t they just be honest? It’s still an awesome technology; they don’t have to lie!! I guess he doesn’t care about his reputation as a producer of kitchen products bc he makes enough money as a chef. Maybe he just needed some quick extra cash from product sales at the expense of unhappy customers. Lame. 🙄
Thank you very much. Very good Sous-Vide guide.
I love this woman and her videos! Teacher par exellance!
I have been filling my sous vide container with cold water until this video face palm thank you for these tips!
Sous-vide is in french! In vacuum is in english!
Hi Helen, could I keep it refrigerated for 5-7 hours or freeze it after the bath when planning a camping trip?
When even the videos tell you useless filler stories instead of going to the point…
Готовить сувид в зиперах это признак дурного тона. А ведущая очень хороша, я бы дал ей масте класс
Thanks for the video, aren't you concerned with the chemicals from the plastic bag?
Have you seen the price of beef lately in Canada?
loved the video, Thanks, Helen!
I learn so much from you! You are a GREAT teacher!
Great tips!
I love your marinade recipe, I'm obsessed with pomegranate molasses now. Thanks so much!
This is not very PC, but you are smoking hot!