You’re absolutely right about the misconceptions about sous vide. The impression is always that it’s something really complicated and obviously sophisticated that not everyone can make it. Excellent explanation and tips in this video 👍
Yes you are right. You just pick your temp cook it for the minimum time and then sear. It's a good technique for certain proteins. I have friends that sous vide everything and that's like me "braising" everything. It is just a another way of cooking something....Mostly I use it for steaks when I don't want to worry about over cooking and I have people over. We eat when we eat.
Thanks for sharing another lovely video, as always we love watching your offerings 🤩🥰 Hope your keeping safe & well, this looks so delicious 😋 Have a great weekend 👍🤩xx
I got into sous vide cooking last year and I absolutely love it. You're 100% right: there's this myth that it's some complex, arcane cooking technique. It actually could not be simpler. Gotta spread the word!
*Wow really awesome, look so yummy and delicious. Beautiful presentation I applaud your extraordinary talent and know how in the art of cooking* happy new year
Hi, friend! As expected, your sous vide anova and sous vide salmon recipe looks so delicious today! My mouth is watering! Thank you so much for sharing good recipes! I'll make it this weekend! Be careful not to catch a cold!Have a nice day! See you again!
This has to now be the go to video for Sous Vide techniques...I reckon I've just learned more about it in the last 3 minutes and 51 seconds and in my whole life!!! So many great tips!!! 0:17 the centre cuts of the fish, 0:47 keep the fish on separate sides of the bag to allow even cooking...It's not complicated I love your attitude towards this and cooking in general (which is my favourite thing about this channel)...2:15 that cup submerging technique is sensational!!! 2:28 the plastic container doesn't conduct any heat...2:44 I've hit that like button but subscribe? Oh well ok I will then dear 🤣😅😂!!! Non stick pans, high heat spatulas...Sauté it with the skin and remove it if desired. Wonderful tutorial Chef Alexis many thanks for this and take care up there!!!
Patrick! Your the one who has most of my hearts on here cause I’ve hearted your comments the most. Your always so thoughtful in your comments. And yes this is not hard- don’t like when people try to make it would difficult. You pick a temperature plop it in- and cook it- then do a quick sear. Keep cool down there!
This is SO COOL!! I have not actually seen this. Thanks once again for educating me and showing me another awesome method the professionals use. We love you, Alexis. Tabitha says Hi!!
Hi Alexis, I've watched chefs sous vide on cooking shows but have never had such a detailed tutorial before. Thank you for all the great tips. ... Happy New Year my friend.....🎉
Margaret hi girl- happy new year. I’ve been trying To catch up I took off for a couple of weeks. Yea I don’t like when people prey to make this so mysterious. It’s like what wine snobs do. You pick a temperature like medium rare or medium and you plop it in the water and go do laundry. Then you sear it done. It’s great when you have to cook 4-6 steaks or fish.
I don’t like how many cooks and chefs make this so mysterious. You pick the temp out it in and your done. I use this for steaks because I don’t have to worry about over cooking it- same with salmon. All you need to do is sear. If I’m cooking for 6 or 8 people I use it because don’t have to stand in the kitchen.
These _Salmon Tips_ are just Brilliant Chef!! I like the idea of using a clamp to hold the Zip Lock bag... You're Amazing at showing us Tips & Tricks!! 🙌🏻😃
Yea it’s good if you are looking foe ways to cook meat and don’t want to pay attention. You pick your doneness medium , medium rare then remove the air the. Leave it in the bath. You can hang out have a drink talk with guests - then you sear it. Most times I use it for steak and it’s usually cooked before guests arrive in the bath. Plus people love to see it- you have some new formats and editing in the videos very nice.
3 роки тому
I learn more from yours kitchen s videos. Thanks for your tips chef. Greeting from paris
Hey buddy! To me it’s a lazy way to cook and not have to worry about over cooking. Inexpensive cuts of beef are the best because they denature slowly and differently that traditional cooking methods. I put the steaks in there- leave and go watch tv- or take a nap - it’s done and when I want to eat I eat it as is or sear it. Corn is good I there- it preserves the corn water better than boiling.
Those salmon fillets are so fresh. I love using thyme in marinating meat/fish. I love all your tips and informative teaching Like the DIY vacuum sealer from using ziplock bags an d a container.. . Thank you so much
Thanks for all of these tips! I have a sous vide and never use it. I’m also trying to incorporate more fish into my diet this year. Going to try this out.
122F is medium- cook it for 45 minutes to an hour. It won't over cook in the cooker. So once it reaches 122 it won't go over but I think it still needs a sear. If you want it well done raise the temperature. I am sure you can do it fine. Additionally, steaks are great in here because same thing- you put it in the bath and when you are ready to eat you just need to do a quick sear.
Before you cook your salmon out it in a zip lock bag and add 4 oz of soy sauce and close it and leave it on the counter for 30 - 45 minutes. The soy acts like a brine using the fishes own moisture. Then cook it. The soy raises the coagulation temperature of the salmon and it won't dry out as much. That is how I cook salmon each time. Sear on each side 4 minutes each side. You can go longer if you like it well done. Let me know if you try it.
@@MadisonJarboe look at you using the term albumin. Yes the soy raises the temp the albumen gets pushed out of the protein strands. I think you got it!
It’s just like any other technique- like sauté or broiling or grilling- it’s another way of cooking- it’s great for meat and fish- it cooks it and keeps it at the temp without it drying our for several hours.
Wow this is a next level of cooking thanks for sharing. I love your editing and the quick tips. Makes the recipe easy to follow. Can’t wait to see you next videos ❤️
Sous vide technique beautifully explained! Chef Alexis you are passing too much knowledge in us. An information packed videos. I am really looking forward to see more of your interesting videos 😊
@@TheOtherSideOfTheStove sterilize the jars, fill then cook for 2 hours at I think 147 degrees? I’ll have to verify that temp. But keeping them at that lower constant temp makes them crunchy. Too hot is what makes them soggy and over cooked.
Hi yes you can use it one any thing - if you want to freeze any meat you can use this technique of water displacement. The reason why food has freezer burn is the air ( moisture ) inside the bag freezes. If you remove the air no feeWr burn. This is the inexpensive day to remove the air.
Awesome video my friend! I have dabbled with the Sous Vide process but your video has really helped to give me a bit more confidence! Love all the tips throughout the video! Definitely a new friend here!!
i have learned something new today! It does look like a lot of minutiae to keep track of with this soux vide though, not sure if i'm going to purchase this gadget. I have the same spatula, though, love it!
@@DadsDishes no they do not make you buy specialized bags. If you have a vacuum sealer you can use that to sous vide your meat or vegetables. I just use this cooking technique mostly for steaks and sometimes fish. Think of this machine like sautéeing or braising or using a crockpot. Each technique cooks food differently. Same as sous vide. The main thing is removing the air out of the package bag prior to cooking it.
Wow! Thank you so much for this super informative video. I've never cooked like this and I found it so interesting to learn about Sous Vide! Thank you also for all the cooking tips! I would sear it also after. It looks amazing cooked! I also love the art behind you! Great video!!! 🌼🌷😊
Hey there! Thanks- the chickens? We had these at our house in key West- because chickens roam free there- thank you for noticing the details girl. We both know people don’t watch with noticing the details that you or I do when watching/
Oooh Alexis! Getting all modern with that sous vide! I have one, never used it! LOL! IT's so modern in my simple little retro world. But this looks absolutely fabulous! I always cook salmon with the skin then serve it separate, its soooo good!!! I guess that is where my love of salmon skin rolls came from! Always love watching you work! You have a great way of explaining things. Keep being wonderful my friend! 💖🍸
Hi Jill- you are so sweet to me since we first met. I am sure a steak can makes its way into that machine- maybe for valentines day. Have a great weekend.
This is obviously a real Chef’s way:) very nice tips, although it looks like a longer process but no doubt it is well worth your time. I should let my bro in law know, he does a lot of fishing salmon, good tip for him Thanks again excellent job!
I only do this if I am cooking fish or steak for 4-6 people. I don't do it if it is just me. It is the convenience of having the fish not over cook and serving it fast.
Hi Buddy- Thank you for passing by....I made your Pan Giallo and it came out so good....So rich. I ll have to catch up on what you have been doing. I only upload once a week.
Ooh I tried sous vide salmon once and it was soooo good. Thank you for sharing how to make this. I am getting an Anova oven soon I hope I can make this in that oven 😋
I’ve got one of these and it’s a great piece of kit, it actually simplifies the cooking process, great looking piece of salmon by the way.....looks delicious 👨🍳😀
This is a unique and incredible recipe for me for sure, what a detailed and well explained process, you made it so interesting & easy to understand ♥️🌹🎉🎊 good luck for your work💫 stay connected dear.
Hi Chef Alexis Hernandez, i found your kitchen via my friend Joe and now i have to say: the way you decribe and giving explanation of material of dish really really has made me in jealousy. Clear and look so convident. Maybe it cause your experience in kitchen i guess. Ok chef, I have added my self into your fans-list. Thank to the algorithm that has brought me to your site. Best regard Bapak Memasak
Beautiful salmon, is that a wild / sockeye salmon? I have never tried sous vide before, but I'm curious! I liked the idea to give it a quick sear, just for the color at least 😊
It was steelhead trout- The salmon fell and I had to get another. So part of it is salmon and part of it is steelhead trout. Very Astute of you to notice. That is why you are the best and I respect your work so much.
I have to say that this looks really easy. The technique that you using with submerging the salmon in the water and than closing the bag is/ was an AHA - moment for me- of course it is what I should do but I never thought about it. The cup trick is super useful not only for sous vide, but I will use it for defrosting, and where can you buy a plastic container like that? I only have pots. After watching this I feel like I belong now to that super club, of sous vide!!! THANKS! Great tips on the frying pans- can you tell me what company are you using? The final chart with the sous vide guide it a great help in cooking! Thank you Alexi's!!!
Woww great tips !! I have never cook salmon, I am intimidated by it 🤣 what is the name of the machine u used to cook it when u submerged in the water? Also great tips to take all the air out of your ziplock bag !! I do a lot of freezer meals on the crockpot! ❤️
Hola- it’s called an immersion circulator. The brand is a nova. I put some links in the description of the immersion circulator. It’s by Anova- I think it runs $130.00. Great for steaks.
Hey girl- thanks for stopping by....I use this primarily for steaks or fish when I have many people in the house to cook for. It make it easier to do and no mistakes on the temperature.
I love salmon. Great video very informative. Thanks for sharing my friend 👍 👌 🌷 💕
Hi There, thanks for stopping by. It is getting harder and harder to keep up. Have a great week.
You’re absolutely right about the misconceptions about sous vide. The impression is always that it’s something really complicated and obviously sophisticated that not everyone can make it. Excellent explanation and tips in this video 👍
Yes you are right. You just pick your temp cook it for the minimum time and then sear. It's a good technique for certain proteins. I have friends that sous vide everything and that's like me "braising" everything. It is just a another way of cooking something....Mostly I use it for steaks when I don't want to worry about over cooking and I have people over. We eat when we eat.
Thanks for sharing another lovely video, as always we love watching your offerings 🤩🥰 Hope your keeping safe & well, this looks so delicious 😋 Have a great weekend 👍🤩xx
I got into sous vide cooking last year and I absolutely love it. You're 100% right: there's this myth that it's some complex, arcane cooking technique. It actually could not be simpler.
Gotta spread the word!
I agree! Thank you for stopping by buddy. I have been so behind on what everyone is up to....I'll come your way this week.
Amazing! Excellent video, very informative. Thumbs up!
Wow! You seared Sous Vide Salmon so perfectly, Chef Alexis! And your plating presentation is fantastic! 10 out of 10.
Excellent tips!! I have actually never tried this method before. I just bought salmon too. Lots of information. Thank you!!🤗👍
Agree 👍
We're so happy to see a good explanation about sous vide! Your salmon looks like sheer perfection!
Hi there Mitch and Chef- hope y’all are well! Thank you for the nice comment. I missed your last live stream. Hope you are well.
excellent tips friend Thank you very much for the information saludos amigo me encantó el método
91 salmones :)
Hi buddy thank you! Have a a great weekend
*Wow really awesome, look so yummy and delicious. Beautiful presentation I applaud your extraordinary talent and know how in the art of cooking* happy new year
Hi, friend! As expected, your sous vide anova and sous vide salmon recipe looks so delicious today! My mouth is watering! Thank you so much for sharing good recipes! I'll make it this weekend! Be careful not to catch a cold!Have a nice day! See you again!
Hi there buddy-how do you use your sous vide? I’m curious because you are very innovative.
Lots of tips and techniques to learn. Well done! Keep on sharing
Very informative.Loved watching this interesting vlog
Thank u so much friend
Good day friend
This has to now be the go to video for Sous Vide techniques...I reckon I've just learned more about it in the last 3 minutes and 51 seconds and in my whole life!!! So many great tips!!! 0:17 the centre cuts of the fish, 0:47 keep the fish on separate sides of the bag to allow even cooking...It's not complicated I love your attitude towards this and cooking in general (which is my favourite thing about this channel)...2:15 that cup submerging technique is sensational!!! 2:28 the plastic container doesn't conduct any heat...2:44 I've hit that like button but subscribe? Oh well ok I will then dear 🤣😅😂!!! Non stick pans, high heat spatulas...Sauté it with the skin and remove it if desired. Wonderful tutorial Chef Alexis many thanks for this and take care up there!!!
Patrick! Your the one who has most of my hearts on here cause I’ve hearted your comments the most. Your always so thoughtful in your comments. And yes this is not hard- don’t like when people try to make it would difficult. You pick a temperature plop it in- and cook it- then do a quick sear. Keep cool down there!
Wow!!! This was amazing! I totally need to get one of these Vacuum Sealers. Thank you so very much for sharing.
*Nice to meet you, nice to meet you and I like your content, have a good day*
wow so delicious thanks for sharing dear😋😋😋👌👍🙏
That salmon looks perfect Chef! Excellent detailed instructions 👍 Thank you, I ALWAYS learn from your videos. Thank you!
Hey Kevin- Well I am glad someone thinks they learn something from my videos. Have a great weekend buddy.
What fantastic food. Really enjoyed watching your vidio. Hope you have a great week. Many thanks from Chris 👍
You make salmon very simple. It looks appetizing. I want to try it. Thank you for your tip. Thank you for the video👍😀
This is SO COOL!! I have not actually seen this. Thanks once again for educating me and showing me another awesome method the professionals use. We love you, Alexis. Tabitha says Hi!!
Hi Ian- happy new year- thanks- hi back to Tabitha.
@@TheOtherSideOfTheStove happy new year to you too
15 Like. Wow what a fantastic recipe and tips. Really so helpful and great content . Thank you so much for sharing. Have a brilliant day chef.🙏💐
Hi Chef you know I always appreciate you and how you encourage me.
Looks so delicious and beautiful recipe. Thanks for sharing. We have subscribed to your channel.
Hi Alexis, I've watched chefs sous vide on cooking shows but have never had such a detailed tutorial before. Thank you for all the great tips. ...
Happy New Year my friend.....🎉
Margaret hi girl- happy new year. I’ve been trying
To catch up I took off for a couple of weeks.
Yea I don’t like when people prey to make this so mysterious. It’s like what wine snobs do. You pick a temperature like medium rare or medium and you plop it in the water and go do laundry. Then you sear it done. It’s great when you have to cook 4-6 steaks or fish.
Excellent, not as complicated as I thought. I really like the skin crunchy. Blessings
I don’t like how many cooks and chefs make this so mysterious. You pick the temp out it in and your done. I use this for steaks because I don’t have to worry about over cooking it- same with salmon. All you need to do is sear. If I’m cooking for 6 or 8 people I use it because don’t have to stand in the kitchen.
Well done my frnd. Your Salmon recipe looks amazing. Thanks for sharing and stay safe out there.👍👍👍😃
Hey buddy- thanks- have a great weekend.
These _Salmon Tips_ are just Brilliant Chef!! I like the idea of using a clamp to hold the Zip Lock bag... You're Amazing at showing us Tips & Tricks!! 🙌🏻😃
Excellent video Alexis!! I’ve never cooked sous vide before!! Looks amazing and super upscale with knot a lot of effort!! Great tips!
Yea it’s good if you are looking foe ways to cook meat and don’t want to pay attention. You pick your doneness medium , medium rare then remove the air the. Leave it in the bath. You can hang out have a drink talk with guests - then you sear it. Most times I use it for steak and it’s usually cooked before guests arrive in the bath. Plus people love to see it- you have some new formats and editing in the videos very nice.
I learn more from yours kitchen s videos. Thanks for your tips chef. Greeting from paris
I love salmon. That was a great way to cook it too.
This man knows cooking!
This was awesome! Now I need salmon and some of those kitchen gadgets! Well done!
Hey buddy! To me it’s a lazy way to cook and not have to worry about over cooking. Inexpensive cuts of beef are the best because they denature slowly and differently that traditional cooking methods. I put the steaks in there- leave and go watch tv- or take a nap - it’s done and when I want to eat I eat it as is or sear it. Corn is good I there- it preserves the corn water better than boiling.
Oh wow i was intimidated by sous vide method. So many times i thought to try it for steak. You explained it really well.
You can do it! Pick a temp put the steak in and after an hour- sear it for 2 minutes. If you need help message me.
@@TheOtherSideOfTheStove thank you so much that would be great
Those salmon fillets are so fresh. I love using thyme in marinating meat/fish. I love all your tips and informative teaching Like the DIY vacuum sealer from using ziplock bags an d a container.. . Thank you so much
Hi There- yes it is a great DIY vacuum sealer.
This is great my dear friend, I'm amaze by your presentation. Interesting this process. 😍
Hey there.....I hope you are keeping warm up in NJ... Have a great week. You brought back memories with your asopao.
Thanks for all of these tips! I have a sous vide and never use it. I’m also trying to incorporate more fish into my diet this year. Going to try this out.
122F is medium- cook it for 45 minutes to an hour. It won't over cook in the cooker. So once it reaches 122 it won't go over but I think it still needs a sear. If you want it well done raise the temperature. I am sure you can do it fine. Additionally, steaks are great in here because same thing- you put it in the bath and when you are ready to eat you just need to do a quick sear.
It's looks really yummy ❤️
Looks awesome!! Turned out a lot better than the salmon I cooked in the oven the other day lol.
Before you cook your salmon out it in a zip lock bag and add 4 oz of soy sauce and close it and leave it on the counter for 30 - 45 minutes. The soy acts like a brine using the fishes own moisture. Then cook it. The soy raises the coagulation temperature of the salmon and it won't dry out as much. That is how I cook salmon each time. Sear on each side 4 minutes each side. You can go longer if you like it well done. Let me know if you try it.
@@TheOtherSideOfTheStove Interesting idea!! Yeah the albumin got everywhere haha, I’ll have to try that next time!
@@MadisonJarboe look at you using the term albumin. Yes the soy raises the temp the albumen gets pushed out of the protein strands. I think you got it!
Wow first time I've seen this way of cooking and I guess it also keeps all the nutrients. Wonderful!
It’s just like any other technique- like sauté or broiling or grilling- it’s another way of cooking- it’s great for meat and fish- it cooks it and keeps it at the temp without it drying our for several hours.
These tips and tricks of slicing and storing of salmon are awesome and amazing
like16..superb tips..thanks sharing chef..
Very nice video on salmon cooking, good method
Excelente ese salmón a baja temperatura, gracias por los tips!!! Saludos
Wow this is a next level of cooking thanks for sharing.
I love your editing and the quick tips. Makes the recipe easy to follow. Can’t wait to see you next videos ❤️
Hi buddy. Thank you for stopping by and seeing what I am doing. I appreciate it.
Looks really tasty! Thank you for sharing 💕 Love the channel
Amazing tips on making sou vide it has alway sbeen challenging however it's easily explained here :) Thanks so much & happy Weekend
So nice of you to say- Thank you.....have a wonderful week.
Sous vide technique beautifully explained! Chef Alexis you are passing too much knowledge in us. An information packed videos. I am really looking forward to see more of your interesting videos 😊
Chef Sumith Always a pleasure to see you. Thank you for the sweet comments you always leave me. You are very encouraging. Have a beautiful week.
Back to support your channel, Amigo! I ALWAYS watch in full. No question. Cheers!
I love using our immersion circulator. We use ours in making pickles. Works awesome and makes them crispy! Great way to cook salmon! Looks delicious!!
How do you make the pickles? Do you use it to pasteurize it then can it?
@@TheOtherSideOfTheStove sterilize the jars, fill then cook for 2 hours at I think 147 degrees? I’ll have to verify that temp. But keeping them at that lower constant temp makes them crunchy. Too hot is what makes them soggy and over cooked.
I’ll have to do a video 😁
@@cityfoodiefarm yea do one- I want to see.
Very nice tips for vacuum seal! Could I use this tip with chicken and beef fillets? Thanks for sharing!
Hi yes you can use it one any thing - if you want to freeze any meat you can use this technique of water displacement. The reason why food has freezer burn is the air ( moisture ) inside the bag freezes. If you remove the air no feeWr burn. This is the inexpensive day to remove the air.
Awesome video my friend! I have dabbled with the Sous Vide process but your video has really helped to give me a bit more confidence! Love all the tips throughout the video! Definitely a new friend here!!
Hi Joe- I’ll see you soon-
i have learned something new today! It does look like a lot of minutiae to keep track of with this soux vide though, not sure if i'm going to purchase this gadget. I have the same spatula, though, love it!
It’s not foe everyone. I like it because you plop the protein I. There and forget about it- you just sear it at the end. We are spatula buddies!
@@TheOtherSideOfTheStove do you just use regular zip lock bags or does the manufacturer make you buy specialized bags?
@@DadsDishes no they do not make you buy specialized bags. If you have a vacuum sealer you can use that to sous vide your meat or vegetables. I just use this cooking technique mostly for steaks and sometimes fish. Think of this machine like sautéeing or braising or using a crockpot. Each technique cooks food differently. Same as sous vide. The main thing is removing the air out of the package bag prior to cooking it.
@@TheOtherSideOfTheStove thanks for the info!
The salmon looks so tender and flaky ... that sautéed was perfect!!! I always learn something new on your channel 👍🏽
Thank you girl- it’s getting harder for me to comment- I missed this one/
Awesome channel
i do enjoy
i do love this
thanks for sharing
God bless
Your video is very nice!! I really like it!! Thanks for sharing it!!
Wow! Thank you so much for this super informative video. I've never cooked like this and I found it so interesting to learn about Sous Vide! Thank you also for all the cooking tips! I would sear it also after. It looks amazing cooked! I also love the art behind you! Great video!!! 🌼🌷😊
Hey there! Thanks- the chickens? We had these at our house in key West- because chickens roam free there- thank you for noticing the details girl. We both know people don’t watch with noticing the details that you or I do when watching/
Oooh Alexis! Getting all modern with that sous vide! I have one, never used it! LOL! IT's so modern in my simple little retro world. But this looks absolutely fabulous! I always cook salmon with the skin then serve it separate, its soooo good!!! I guess that is where my love of salmon skin rolls came from! Always love watching you work! You have a great way of explaining things. Keep being wonderful my friend! 💖🍸
Hi Jill- you are so sweet to me since we first met. I am sure a steak can makes its way into that machine- maybe for valentines day. Have a great weekend.
Una receta de lujo, me encanta el salmón, gracias por compartir 😘
Love love love salmon! Great video and great tips chef. Been thinking about getting a sous vide for the house . 😃
This is obviously a real Chef’s way:) very nice tips, although it looks like a longer process but no doubt it is well worth your time. I should let my bro in law know, he does a lot of fishing salmon, good tip for him Thanks again excellent job!
I only do this if I am cooking fish or steak for 4-6 people. I don't do it if it is just me. It is the convenience of having the fish not over cook and serving it fast.
Useful sharing friend thanq👍
Low temperature cooked and flavored foods are great, love low temperature cooking, great job man.
Hi Buddy- Thank you for passing by....I made your Pan Giallo and it came out so good....So rich. I ll have to catch up on what you have been doing. I only upload once a week.
@@TheOtherSideOfTheStove I am delighted that you enjoyed the PANGIALLO, do not worry, pass when you want m8 will always be nice
Ooh I tried sous vide salmon once and it was soooo good. Thank you for sharing how to make this. I am getting an Anova oven soon I hope I can make this in that oven 😋
Hi there Thank you for writing to me. Well when you get your anova sous vide machine let me know how it works out for you. I am curious to see.
Awesome upload. Really you are a great chef 🙏🏻 .Thanks for sharing .
Really helpful tips. Thank you sir❤
Hi there- thanks! Have a great week.
salmon looks yummy. i don't have this cooker but it looks like a good product .
Thank you for sharing 😊 happy Sunday 😊 big like for you my friend 👍
Hi there buddy....always happy to see you.
I’ve got one of these and it’s a great piece of kit, it actually simplifies the cooking process, great looking piece of salmon by the way.....looks delicious 👨🍳😀
Right on chef....I use it mainly for steaks when I have several people over and just want to sit at the party.....
This is a unique and incredible recipe for me for sure, what a detailed and well explained process, you made it so interesting & easy to understand ♥️🌹🎉🎊 good luck for your work💫 stay connected dear.
Great tips Chef👍👍Thanks for sharing
Thank you very much for sharing another professional way to cook I really like The way you cook and have a great weekend chef✌️✌️✌️
Thank you so much Mrs. Delicious. Have a great week.
Great tips, easy to follow and the result is TASTY!
Useful upload 👍. Thank you for sharing 😀
excellent nice sharing
Muy buenos tip y métodos para el salmon. Saluditos amigo y bonito inicio de semana 🙋♀️🐾🤗
Gracias- igualmente.
This is very interesting. I haven't seen much of this style cooking.
It’s great for steaks. That’s really the mostly what I use it for.
Great video my friend, i would like to taste it. Thank you for sharing your video.
Hey buddy- thank you for what you did last week- I appreciate you- I’ve been trying f to catch up- I took off for several weeks to recharge.
@@TheOtherSideOfTheStove That's great, you need that! Have a great time of recap! And be blessed my friend! Appreciate your note!
Very good video sharing... 👍🏼👍🏼👍🏼
Hi Miss Trgn- thank you. Your cookies were amazing with the almond.
Hi Chef Alexis Hernandez, i found your kitchen via my friend Joe and now i have to say: the way you decribe and giving explanation of material of dish really really has made me in jealousy. Clear and look so convident. Maybe it cause your experience in kitchen i guess.
Ok chef, I have added my self into your fans-list.
Thank to the algorithm that has brought me to your site.
Best regard
Bapak Memasak
Hi Bapak- thank you for your thoughtful comments and compliments. I will come see you soon buddy- have a great weekend.
Awesome info provided! Thanks a bunch!
Hi there buddy- thanks- have a great week!
Beautiful salmon, is that a wild / sockeye salmon?
I have never tried sous vide before, but I'm curious! I liked the idea to give it a quick sear, just for the color at least 😊
It was steelhead trout- The salmon fell and I had to get another. So part of it is salmon and part of it is steelhead trout. Very Astute of you to notice. That is why you are the best and I respect your work so much.
Epic way to cook the salmon my friend! I love salmon, so I am definitely gonna try this next time. 👏🤙
If you have a sous vide machine do it with red meat. It will be like butter.
This is an excellent video! Well done!
I have to say that this looks really easy. The technique that you using with submerging the salmon in the water and than closing the bag is/ was an AHA - moment for me- of course it is what I should do but I never thought about it.
The cup trick is super useful not only for sous vide, but I will use it for defrosting, and where can you buy a plastic container like that? I only have pots.
After watching this I feel like I belong now to that super club, of sous vide!!! THANKS!
Great tips on the frying pans- can you tell me what company are you using?
The final chart with the sous vide guide it a great help in cooking!
Thank you Alexi's!!!
Hi Monika- there are links in the description to the things I showed in the video. The brand is all clad and both of them together are around 60$
Great tips, Chef! Thanks for sharing! ❤️
Stephanie- I there- thank you- have a great weekend .
Wowwwwww amazing
Thank you for sharing
Great Video i subscribe💝. Well Put together. Peace and Prosperity this New Year Great Watch blessings my friend.....
Hi there, thank you, that is very nice.. I will take the blessings. Prosperity to you as well.
Wowwww this great,interesting.Have a good day.
Nice video!
Thank you for sharing!
You are absolutely right thanks for sharing this.
Great tips, thanks for sharing! Stay safe, stay connected
Thank you- have a great week. Nice sky line in your video.....and the fire works was nice.
Looks so delicious bik like 👍
Great tips! Thanks for sharing.
Woww great tips !! I have never cook salmon, I am intimidated by it 🤣 what is the name of the machine u used to cook it when u submerged in the water?
Also great tips to take all the air out of your ziplock bag !! I do a lot of freezer meals on the crockpot! ❤️
Hola- it’s called an immersion circulator. The brand is a nova. I put some links in the description of the immersion circulator. It’s by Anova- I think it runs $130.00. Great for steaks.
Yummy 😋 it looks amazing !! Thank you for sharing ❤️
Great info! Loved this❤️❤️
Super video !
I love souse vide, for me is the best way to cook any meat before grilled or sear
Hola Vero- I use it primarily for steaks when I’m cooking many of them. Have a great weekend.
Those are some excellent tips on Salmon! Thankyou for sharing these tips! I love your videos ! less talk more work! Haha❤️
Hey girl- thanks for stopping by....I use this primarily for steaks or fish when I have many people in the house to cook for. It make it easier to do and no mistakes on the temperature.
Thanks for this informative video.
Very nice video Tq for sharing 🌹
Excellent tips👌
Thanks a lot- See you soon buddy. Enjoy the snowfall!