Відео

@@colmmurphy5480 I think the easiest way is to drop them (still in their vacuum sealer bags) into a pot of boiling water for a few minutes to reheat.

@@streetsmartkitchen Thanks

@@Babbetskii Oh, I am so happy to hear that! Thank you for watching the whole thing and for letting me know that it's helpful! 😀

@@sirichandana224 Thank you! Very happy to hear you find this video helpful.

@@DusanSimonovic Drying in the fridge overnight removes the moisture in the skin, so when you finish them with high heat, the skin gets extra crispy. That's the main reason. :)

Thanks for your excellent question! Yes, doing the protein first can work, but in my experience, the entire meal prep process would be longer. Protein usually takes longer to cook than vegetables. So, when you cook protein first, you won't be able to get to the veggies until a few hours later, which drags out the entire prepping time. When you cook the vegetables first, you are pretty much done prepping when you put your protein into the water bath. Plus, because the temp for protein is much lower, your veggies can hang out in the water bath to keep warm if you plan to have them for dinner on the day of. I hope this is helpful. Thank you for watching! Let me know if you have other questions.

@@Jen.K Right on! For vacuum sealers that don't have a function for liquid, freezing the liquid before adding to the bag is the way to go!! 👍🏻👍🏻👍🏻

@@SpaceWitch-sf5zg Awesome. Let me know how you like it!

@@diannemeboe1103 For some items like vegetables, fish, and not-too-thick cuts in this particular video, yes. For big cuts in my other meal plans, there are other ways of reheating the food. 😉

Can it be reheated with the sous vide circulator?

@@CoolBreeze640 Of course! :)

@@tedjenkins8855 Thank you, Ted! Can't wait to hear what you think!

Thank you, Joey! 😊

Thank you so much for watching!

Thank you for your comment and sharing your experience of making a whole chicken sous vide. I agree that 165F is perfect for red meat and 140-145F is right on for the breast. You can cut up the chicken before sous vide cooking. You can also sous vide a whole chicken by getting all the air out of the cavity as I demonstrated in the video. The temperature is 150F for 6 hours.

​@streetsmartkitchen Ok, I agree that 150° is not too overdone for chicken breast. But I've cooked legs at 155° for 6 hours and they just weren't falling off the bone tender. My method of cooking the meats at 2 temperatures - 145 & 165 - for different lengths of time turns out perfectly and only adds 3-5 minutes prep time. And it works better for coating all the meat with more seasoning. What more can I say than, "just try it once, then report back to us".

@@davidmartin5995 If you are aiming for a fall-off-the-bone texture, you'll need to cook the legs at 165F or even a bit higher. Sous vide whole chicken texture is juicy and super tender but it's not fall off the bones.

Thank you for watching!

Thank you for the suggestion! I use 180 degrees to break down the protein in the milk before culturing. ☺️

Hi, thanks for watching and for your interest in my cookbook. hmmm... that's odd. My cookbook is indeed available in Amazon UK.

Omg Kelly! That's wonderful! Thank you so much for sharing your experience with me. I can imagine the mess as well as the outcome because I have been there too! Yes, with proper equipment, and a little practice, sous vide is a life changer. I am very glad to hear that you didn't give up after the first messy experience. It only gets better from here! Please do keep me posted on what you think about the program. Can't wait!!! 😍

Thank you for watching! 🙏🙏🙏

Glad to hear. Thanks for watching!

Thank you for watching!

Lol

Good question. If there's not much gel from the juice on the food, I usually sear straight out of the fridge as it's easy to pat it dry. But if the juice has solidified a little, I would put the food (still in its bag) in warm water for a bit to let the gel melt. Then proceed with searing. Hope that makes sense.

Yes, it's safe. The vacuum sealer bags for sous vide are made for sous vide at all temps.

Yes, indeed you can find the sauces in my program. www.streetsmartkitchen.com/sous-vide-once-savor-all-week/

Some sauce recipes are on the website, some are only in the program.

Thanks so much for the comment. If you just cook the sous vide stuff, the prep is very minimal. But if you want to make a full meal every day, then yes, cooking quinoa and cutting avocados are part of the prep. :)

Yeah I reread my message and I just want to reiterate that I think this is really great as is. I think I would just like to try to eliminate midweek cooking as much as possible. But I didn't mean for this to come off as rude if ti did.@@streetsmartkitchen

@@aarond9563Thanks for clarifying but I didn't think you were rude. :) This video just demonstrated one week of the program. The midweek cooking is just assembling the meals. Anyways, thank you for your thoughtful comments! 🙏

Yes, I do bring my water to temp before adding the protein.

Right, it's not, it takes several hours at 165° plus to break down cartilage and connective tissue and have the meat fall off the bone tender. What temperature was he using? The second problem here is that white breast meat should never cook above ~145°. And only needs to sous vide 2 hours at most. Never sous vide a whole chicken at the same temperature. I use 4 hours @165° for legs and thighs. Then turn temperature down to 145° and add the white meat for 2 more hours.

The cheese adds a rich depth to the sauce. Hope you enjoy it!

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Hey! Sorry for the delayed response. Thank you so much!

So glad to hear! Thank you for watching and trying out my recipe.

Thank you for subscribing! Hope you find the videos helpful!

Thanks! No need to split the chicken anymore.

Thanks for the comment and suggestion. I am developing new plans.

You are welcome! Glad that you found it helpful.

Awesome. Let me know how they turn out for you.

I did not fully defrost the tater tots first. As long as they are soft enough for you the smash to the bottom of the muffin tins with a spoon, you are good to go.

Thank you!!

Do you sous vide as well?

Thanks so much!

Hey! Great question. Hmmm... It depends on how long you want to hold it. I wouldn't recommend it because of the egg yolks. They might get over cooked and change the texture of the sauce. It's just a theory though.

Sandwich bags

167F for 45 minutes. If you check the recipe link in the video description, you will find all the details. :)