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StreetSmart Kitchen
United States
Приєднався 15 лют 2016
Welcome to StreetSmart Kitchen's UA-cam channel where you will find everything about sous vide cooking, useful how-to tips, and easy recipes to help you be smart, efficient, and most importantly, have fun in the kitchen!
Sous Vide Beef Cheeks Once, Savor in 3 Different Ways
Learn how to sous vide beef cheeks once and savor it in three different ways, including the classic beef cheeks with red wine sauce, delicious Korean beef lettuce wraps, and an authentic Thai beef salad.
👉 Find the full guide here:
www.streetsmartkitchen.com/sous-vide-beef-cheeks/
____________________________________________
✨Key moments:
00:00 Intro
00:41 A Few Words on Beef Cheeks
01:31 Get the Beef Cheeks Ready for Sous Vide
02:38 Sous Vide Beef Cheeks Time and Temperature
03:14 Sous Vide the Beef Cheeks
04:16 Meal #1: Sous Vide Beef Cheeks with Red Wine Sauce
07:43 Meal #2: Korean Beef Lettuce Wraps
08:43 Meal #3: Thai Beef Salad
09:57 Other Meal Ideas Using the Sous Vide Beef Cheeks
10:32 Thank You for Watching! :)
____________________________________________
👩🍳 If you are interested in learning more about sous vide meal prep, check out my full program here:
www.streetsmartkitchen.com/sous-vide-once-savor-all-week/
____________________________________________
📝 Resources and Recipes:
Sous Vide Beef Cheeks Temperature Guide: www.reddit.com/r/sousvide/comments/7cpt19/beef_cheek_temperature_guide/
Sous Vide Beef Cheeks with Red Wine Sauce Recipe:
www.streetsmartkitchen.com/sous-vide-beef-cheeks/#Sous_Vide_Beef_Cheeks_with_Red_Wine_Sauce_Recipe
Korean Beef Lettuce Wraps:
www.streetsmartkitchen.com/korean-beef-lettuce-wraps/
Thai Beef Salad:
www.streetsmartkitchen.com/thai-beef-salad/
____________________________________________
👉 New to sous vide? Download my Complete Guide to Sous Vide Cooking (backed by science) for beginners and enthusiasts, PLUS two sous vide time & temperature sheets for quick and easy reference. ✨Get your free sous vide bundle here:
streetsmartkitchen.ck.page/cff0e9c4d7
____________________________________________
🥘 Equipment used in this recipe video:
Anova Precision Cooker: hamzn.to/3M4onKJ
Anova Sous Vide Container: amzn.to/44fgAln
Anova Vacuum Sealer: amzn.to/3Q3gOVM
Vacuum-Sealer Rolls: amzn.to/3YHt6cq
Global Knife: amzn.to/45tExEs
____________________________________________
💌 If you'd like to support this channel and my work, you can leave a tip in my tip jar below. Thank you for helping me continue to create more free, valuable cooking videos for you and other street-smart home chefs.
streetsmartkitchen.ck.page/products/support-ssk
👉 Find the full guide here:
www.streetsmartkitchen.com/sous-vide-beef-cheeks/
____________________________________________
✨Key moments:
00:00 Intro
00:41 A Few Words on Beef Cheeks
01:31 Get the Beef Cheeks Ready for Sous Vide
02:38 Sous Vide Beef Cheeks Time and Temperature
03:14 Sous Vide the Beef Cheeks
04:16 Meal #1: Sous Vide Beef Cheeks with Red Wine Sauce
07:43 Meal #2: Korean Beef Lettuce Wraps
08:43 Meal #3: Thai Beef Salad
09:57 Other Meal Ideas Using the Sous Vide Beef Cheeks
10:32 Thank You for Watching! :)
____________________________________________
👩🍳 If you are interested in learning more about sous vide meal prep, check out my full program here:
www.streetsmartkitchen.com/sous-vide-once-savor-all-week/
____________________________________________
📝 Resources and Recipes:
Sous Vide Beef Cheeks Temperature Guide: www.reddit.com/r/sousvide/comments/7cpt19/beef_cheek_temperature_guide/
Sous Vide Beef Cheeks with Red Wine Sauce Recipe:
www.streetsmartkitchen.com/sous-vide-beef-cheeks/#Sous_Vide_Beef_Cheeks_with_Red_Wine_Sauce_Recipe
Korean Beef Lettuce Wraps:
www.streetsmartkitchen.com/korean-beef-lettuce-wraps/
Thai Beef Salad:
www.streetsmartkitchen.com/thai-beef-salad/
____________________________________________
👉 New to sous vide? Download my Complete Guide to Sous Vide Cooking (backed by science) for beginners and enthusiasts, PLUS two sous vide time & temperature sheets for quick and easy reference. ✨Get your free sous vide bundle here:
streetsmartkitchen.ck.page/cff0e9c4d7
____________________________________________
🥘 Equipment used in this recipe video:
Anova Precision Cooker: hamzn.to/3M4onKJ
Anova Sous Vide Container: amzn.to/44fgAln
Anova Vacuum Sealer: amzn.to/3Q3gOVM
Vacuum-Sealer Rolls: amzn.to/3YHt6cq
Global Knife: amzn.to/45tExEs
____________________________________________
💌 If you'd like to support this channel and my work, you can leave a tip in my tip jar below. Thank you for helping me continue to create more free, valuable cooking videos for you and other street-smart home chefs.
streetsmartkitchen.ck.page/products/support-ssk
Переглядів: 144
Відео
Shanghai Cold Noodles with Tahini Sauce
Переглядів 361Місяць тому
Shanghai cold noodles with shredded chicken and vegetables tossed in creamy, flavorful tahini sauce are ready in 20 minutes. 👉Find the detailed guide and the recipe here: www.streetsmartkitchen.com/shanghai-cold-noodles-with-tahini-sauce/ ✨Key moments: 00:00 Intro 01:02 Ingredients for the cold noodles 01:25 Ingredients for the creamy tahini sauce 01:32 Make the tahini sauce 01:48 Street-Smart ...
Sous Vide Pork Loin in Garlic-Herb Marinade
Переглядів 5402 місяці тому
This sous vide pork loin roast in a green garlic-herb marinade is a foolproof way to easily make a restaurant-quality meal at home. 👉Find the detailed guide and the recipe here: www.streetsmartkitchen.com/sous-vide-pork-loin/ 👉If you want to learn how to sous vide like a pro, download my Complete Guide to Sous Vide Cooking (backed by science) for beginners and enthusiasts, PLUS two sous vide ti...
Sous Vide Shredded Chicken & An Easy Chicken Salad Recipe
Переглядів 3303 місяці тому
Sous vide shredded chicken is a set-and-forget way to guarantee your pulled chicken is perfect, juicy, and tender every time. Find the step-by-step guide to sous vide shredded chicken and 12 creative ways to use it here. 👇 www.streetsmartkitchen.com/sous-vide-shredded-chicken/ An easy chicken salad made with the perfect sous vide shredded chicken: www.streetsmartkitchen.com/easy-chicken-salad-r...
Sous Vide Artichokes with Yogurt Sauce
Переглядів 2294 місяці тому
Perfectly tender sous vide artichokes complemented by a creamy yogurt sauce made with the ingredients from the cooking bag. Find everything you need to know about how to sous vide artichokes, ins and outs, preparation tips, the superb health benefits of artichokes, and the full recipe here. 👇 www.streetsmartkitchen.com/sous-vide-artichokes-with-yogurt-sauce/ If you want to learn how to sous vid...
Sous Vide Black Cod with Bacon and Sweet Corn
Переглядів 1714 місяці тому
Tender sous vide black cod with crisp bacon and plump corn kernels makes a delightful low-carb dinner that’s nutritious and satisfying. Find the nuts and bolts of sous vide black cod and the full recipe here. 👇 www.streetsmartkitchen.com/sous-vide-black-cod-with-bacon-and-sweet-corn/ If you want to learn how to sous vide like a pro, download my Complete Guide to Sous Vide Cooking (backed by sci...
Five-Spice Sous Vide Duck Breast with Cherry Sauce
Переглядів 2865 місяців тому
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Aji Verde: The Must-Try Peruvian Green Sauce
Переглядів 5426 місяців тому
A surprising new take on a Peruvian classic, this brilliant aji verde green sauce will become your new secret superpower in the kitchen. It's a must-try! There are many ways to use aji verde in your everyday cooking. Find the inspirations and street-smart tips here: www.streetsmartkitchen.com/aji-verde/ INGREDIENTS 1 cup cilantro leaves and tender stems 2 to 3 jalapeños, seeded and diced ¼ heap...
Chicken Leek Soup with Soba Noodles
Переглядів 1096 місяців тому
If you’re standing in front of the fridge, staring blankly at that leftover chicken-especially on a chilly winter night-a pot of soup might be just the thing. This, however, is not your grandmother’s chicken noodle soup. This chicken leek soup with your choice of noodles offers up a wholesome and hearty meal with some unusual twists in the flavor department. For the full recipe and list of ingr...
Sous Vide Whole Chicken (Not Poached)
Переглядів 1,8 тис.7 місяців тому
Discover a simpler way to sous vide whole chicken with the innovative technique of molding the sous vide bag into the cavity. No chicken stock, stuffing, or spatchcocking is required. This is a must-try, as it's going to be the juiciest, tenderest, and most flavorful chicken you’ll ever make! 🐔 📝 For a detailed written guide, I have laid out everything you need to know about how to sous vide wh...
Moroccan-Style Sous Vide Chicken Thighs (Chicken Tagine)
Переглядів 2308 місяців тому
Authentic chicken tagine made with sous vide chicken thighs offers deliciously juicy chicken and bold Moroccan flavors. This recipe is ready in one hour, the same amount of time to make chicken tagine on the stovetop. The difference? You get perfectly juicy and tender Morrocan chicken thighs without fail. I’ve included a sous vide chicken tagine recipe in my Complete Sous Vide Cookbook publishe...
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Переглядів 6499 місяців тому
Got limited space? You can still make stunning sous vide whole turkey with crispy skin and ultra-tender meat without any fuss! Watch the video to see how. Find the full step-by-step guide and the recipe here: www.streetsmartkitchen.com/sous-vide-whole-turkey New to sous vide? Check out my complete sous vide cooking guide here: www.streetsmartkitchen.com/sous-vide-everything-a-complete-guide-to-...
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Sous Vide Once, Savor All Week Introduction
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Sous Vide Salmon with Wet Brine and Dry Brine
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Chicken Florentine Pizza in A Slow Cooker
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Переглядів 4642 роки тому
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Green Goddess Miso Sauce (for Salads, Seafood, and More)
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Переглядів 6162 роки тому
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When you sous vide vegetables and freeze what is the best way or quickest to reheat them,I don't want to sous vide them again
@@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
Thank you so much! You were very informative, straight forward and I thoroughly enjoyed the video from start to finish. Best "educational" video about a product so far .. at least for me. Bravo!👏 Cincinnati, OH USA
@@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! 😀
This is amazing,!! I was worried about finding boxes to put in my small af freezer. This is pure gold
@@sirichandana224 Thank you! Very happy to hear you find this video helpful.
Why the drying in fridge for so long? Wondering if I could throw it into oven under grill or into airfryer after basic drying you did in video. Of courses with some oil over the wings.
@@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. :)
I wonder if doing this meal in reverse would be more efficient? Doing the protein first and then warming up the water and doing the rest after. This way you don't have to wait for the water to cool. I'm sure that I'm missing something but would that work?
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.
So I'm new to sous vide, and encountered the problem of liquid being sucked up by the vacuum sealer. While driving to the grocery store, I had an idea. If you freeze your liquid marinade first, then add it to the bag, it will be solid and wont get sucked up. Then either melt in with warm water to marinade over night, or cook right away and it will melt in the cooking process.
@@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!! 👍🏻👍🏻👍🏻
I will be making this.
@@SpaceWitch-sf5zg Awesome. Let me know how you like it!
👌❤
Will reheating in a pan be sufficient to get the meat warm without overcooking?
@@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! :)
Aioli doesn't contain egg yolk. This is garlic mayonnaise.
Great marinade paste. Must try it soon 👍.
@@tedjenkins8855 Thank you, Ted! Can't wait to hear what you think!
Looks so good - great recipe!
Thank you, Joey! 😊
Brillant Video!
Thank you so much for watching!
Wait - what was the temperature? Regardless sous vide whole chicken should be cut up first. Then, legs and thighs (dark meat) must cook at 165° or more for a couple hours to break down cartilage and connective tissue, and fall off the bone tender. Then lower the heat to 145° (165 is seriously too hot for white meat), add the breasts and cook for two more hours. I promise it will be the most flavorful tender juicy chicken breast you ever ate...
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.
Awesome thank you Tons!!! Excellent Excellent!!
Thank you for watching!
use ultra pasteurized milk and you don't need to do the 180 degrees. Pour milk and yogurt culture in canning jars and sous vide! So much better and set it and forget it!
Thank you for the suggestion! I use 180 degrees to break down the protein in the milk before culturing. ☺️
Great video thank you,i am a beginner. I cannot find your cook book on uk Amazon. ?
Hi, thanks for watching and for your interest in my cookbook. hmmm... that's odd. My cookbook is indeed available in Amazon UK.
I got a "free" sous vide with a freezer order, but had no clue what to do with it. I wanted to cook a Sunday meal for my husband and 2 brothers. I chose roast chicken, stuffing, and mashed potatoes. I used ziploc bags instead of food saver bags (I have a Food Saver). I couldn't get all of the air out, so had trouble keeping it all submerged. I didn't have a proper sous vide container, so I had to use plastic wrap as a lid. The whole experience was rather messy. That said, the food was delicious and beautifully cooked! It was only after my first experience that I found this video, and realized Sous vide can be efficient, and a joy to do. I have ordered a proper container with racks and a lid, and have ordered the 3-week program. This is such a sensible idea for saving time, electricity, and personal energy! I'll be starting the program on Sunday and will let you know how it works for me - I am optimistic!
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!!! 😍
excellent&very informative video!! thank you!! 😏
Thank you for watching! 🙏🙏🙏
I needed this,
these do not look good. no thank you.
Wow this is a special dish. But I like it. Especially the yogurt sauce. Thanks for showing us 💕💕💕
Glad to hear. Thanks for watching!
Music video 🙄
Extremely informative! Thank you!
Thank you for watching!
Too Chinese. Spy
Lol
What a game changer 😱❤
Hi! Thank you for this video! Was clear and pleasant to watch through the whole thing. When its time to pan fry, do you just fry the food straight out of the fridge or let it warm out at the counter for a little while?
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.
Thank you! Something i didn't understand - you recommended vacuum sealer bags for cooking vegetables, which are cooked in a very high temperature (85-90 Celsius for 1.5 hours), is it safe to use them in this temperature?
Yes, it's safe. The vacuum sealer bags for sous vide are made for sous vide at all temps.
What are the recipes for the sauces? I assume I'll find it on the website.
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.
Yeah you're built different. You created a system, shared it with everyone with a book and a spreadsheet, shot a very detailed well composed video explaining the process, and then photographed it really well with a child and full-time job. I like this system, but I feel like I might even simplify it more because there is still a lot you're prepping other than just the sous vide stuff. For example, cooking the bacon beforehand, cooking the quinoa midweek, rinsing and draining chickpeas, rinsing lettuce for the salad, cutting the avocados, etc. I know all of these are small but I don't think I'm interested in doing them 😅 But this is great!
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! 🙏
That doesn't looked done at the joints. When using the Sou Vive, do you bring your water to temp before adding protein to it.?
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.
You no you can just make it using the residual heat from the blades in the blender??
That's cool, I didn't realize it had cheese in it. Thanks for the recipe.
The cheese adds a rich depth to the sauce. Hope you enjoy it!
感觉你的口音像上海的 去linkedin看了一下还真是
這麼厲害,這都被你聽出來了
Wow! This is definitely the world’d first! I’m so impressed. You’re a genius.
Hey! Sorry for the delayed response. Thank you so much!
So beautifully done!
Love it. Chicken came out beautifully. Love your channel!
So glad to hear! Thank you for watching and trying out my recipe.
Thanks for sharing!
🏆🏆
Just the channel I need, just subscribed!
Thank you for subscribing! Hope you find the videos helpful!
Great idea - so practical. I was going to split the chicken in half.
Thanks! No need to split the chicken anymore.
Drop the price of your plan, and you'll sell a lot of them. Great ideas!
Thanks for the comment and suggestion. I am developing new plans.
Brilliant! Thanks so much for the video!
You are welcome! Glad that you found it helpful.
Ps. These look great can’t wait to make them!
Awesome. Let me know how they turn out for you.
Did you defrost your tater tots first? Or did you defrost them in the oven?
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.
this is really smart and efficient
Thank you!!
Do you sous vide as well?
Very nice camera angles and great editing I like the music a lot 👍
Thanks so much!
can you hold the sauce at temp in sous vide until you're ready to plate?
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.
What’s the size of the bags?
Sandwich bags
what temperature do you cook the chicken thighs?
167F for 45 minutes. If you check the recipe link in the video description, you will find all the details. :)