Sous vide is something I've always wanted to know about "but was afraid to ask!" I'm with you, I want my meat to fall apart. Because your demos are so good, I followed your link and ordered this Instant Pot to use in my tiny home. Just what I need, something that can do everything. Thank you!
Love sous vide...gave one of these to my daughter for her birthday. My favorite is making chicken breast so juicy and tender. I cook it at 147° for 1 hour and 15 minutes.
@@sweetsavant I use it cold, sliced or cubed in sandwiches, or add to egg salad sandwiches. Chicken breast can be so dry if overcooked...I will never cook it any other way now. You can also just slice while hot out of the ziploc bag and add an alfredo sauce and top it on pasta. Really so versatile.
I so thought I was already subscribed...I was very disappointed in myself when I came looking for your review of this product and saw I wasn't!!!! I have corrected my error and thank you!!! Lol
I've got that instant pot and all the sudden it's not sealing. I checked the seal it's fine. Steam is coming out all around the lid and it's in the lock position. Have you had any problems like this? Ps. I'm not sure what I did but after a while of messing with it it's pressure cooking. There is still a little bit of steam coming out the release port and if I tap the lid puffs of steam come out the release port. A bit confused. 🤔
I saw on another video a person removed the ring sealer. She said u could freeze it if it's gotten loose or even order another. I think her channel may be cooking with Thaz or something like that
@Fee Fee thanks for replying. I understand on mine unfortunately the ring seal can not be replaced. Bummer but that's the way the ultimate lid is made. Although if I move it around I can find a spot where it will seal also it seems that the pot is not uniformly round which may have something to do with it.
It cooks the meat to the exact temperature evenly without overcooking. And for Chucks it makes them tender and able to be seared in a pan like a ribeye .
Sous vide is something I've always wanted to know about "but was afraid to ask!" I'm with you, I want my meat to fall apart. Because your demos are so good, I followed your link and ordered this Instant Pot to use in my tiny home. Just what I need, something that can do everything. Thank you!
Thank you soo much for this video!
Loved this video. Thanks for sharing!
You are so welcome! Thanks for watching
Great demo. The meat looks so good. Thanks for the video.💕💕
Thanks so much for watching, Sandra! I appreciate you!
Good video!
Thanks for watching. I'm glad you enjoyed the video!
Beautifully done my friend! And I didn't know this existed - thanks for trying it and reviewing for us! 💙✨
Hi David! Thank you so much for your kind words and thanks for watching ♥️
Thank for the video
You're welcome! Thank you for watching
This looks positively delicious!! Thank you. Do you have a list of the seasonings you use?
Love sous vide...gave one of these to my daughter for her birthday. My favorite is making chicken breast so juicy and tender. I cook it at 147° for 1 hour and 15 minutes.
That sounds DELICIOUS Deni! What do you serve the chicken breast with?
@@sweetsavant I use it cold, sliced or cubed in sandwiches, or add to egg salad sandwiches. Chicken breast can be so dry if overcooked...I will never cook it any other way now. You can also just slice while hot out of the ziploc bag and add an alfredo sauce and top it on pasta. Really so versatile.
Looks good
Thank you so much!
I so thought I was already subscribed...I was very disappointed in myself when I came looking for your review of this product and saw I wasn't!!!! I have corrected my error and thank you!!! Lol
Did you make a sauce or gravy with the meat juice, by chance? Both styles look so delicious!!! 😍😍😍
Looks good thanks, but I never saw the seasoning information
I have the IP 6 QT. Very convenient. Thank you for this very informative video. Looking to go for the 13 in 1.
I'm so glad you found the video helpful. I wish Instant Pot had more and better instructions and recipes for this appliance.
Thanks for watching
@sweetsavant Thank you. Polite too!
Mmmm, Mmmm good!!!
Thank you so much!
Could you have cooked the two pounds at one time? What is the max you can cook at a time (sous vide)? You are a good teacher. Thank you.
Hello, yes it could have fit a 2 pound chuck roast.
Thank you so much for your kind words and thank you for watching!
Would you recommend this Instapot or Ninja Foodi Smart Lid?
What is your seasoned salt blend that you use?
Does it use the same amount of electric per hour when pressure cooking or sois vide cooking? Could make it a very expensive piece of meat.
Thanks for your review. But I don't understand why you didn't removed the water at end and used the funtion of multifry for roasting the meat?
That certainly is an option
I've got that instant pot and all the sudden it's not sealing. I checked the seal it's fine. Steam is coming out all around the lid and it's in the lock position. Have you had any problems like this?
Ps. I'm not sure what I did but after a while of messing with it it's pressure cooking. There is still a little bit of steam coming out the release port and if I tap the lid puffs of steam come out the release port. A bit confused. 🤔
I saw on another video a person removed the ring sealer. She said u could freeze it if it's gotten loose or even order another. I think her channel may be cooking with Thaz or something like that
@Fee Fee thanks for replying. I understand on mine unfortunately the ring seal can not be replaced. Bummer but that's the way the ultimate lid is made. Although if I move it around I can find a spot where it will seal also it seems that the pot is not uniformly round which may have something to do with it.
How many cookers you have?????
A LOT LOL! I give them to friends and family when I'm done with them. I don't have enough space to keep them all.
@@sweetsavant I can sure use a pressure cooker and if you could see in your heart. It would be a great honor to receive one from you..
Is it 24 hours in total, or 24 hours once the pot gets to the cooking mode? I find that preheating can take 20 minutes or more.
Sorry. But is the Purpose of Sous Vide????? I mean like Really!!!!
It cooks the meat to the exact temperature evenly without overcooking. And for Chucks it makes them tender and able to be seared in a pan like a ribeye .