A "well done" for the video, the perfect steak and many thanks for sharing the information you cannot find on any other channel. I bought a pro crisp recently, wanted to cook sous vide and wondered how long it takes, to get on temperature. I thought my instant pot is broken 😂 I leave a big like and a subscription 👍
I just exchanged my instant pot for the Ninja Foodi pro 11 in 1 pressure cooker 2 days ago because of your reviews! You’re so informative and helpful. I need a cookbook for it now. Thank you!
I just got an Instant pot, which I really enjoy but I am highly considering getting the Ninja Foodi. It's either that or I'm going to have to get an Air Fryer. Maybe I could use an air fryer and my Instant Pot to cook different things simultaneously.
I think a pressure cooker of some kind is very useful and i think everyone needs one... or would use and enjoy one... but if yours is not a air Fryer and pressure cooker then I also think everyone needs a air Fryer... both of these devices will change the way you cook...I guarantee it... some do both things but they both are game changes in the kitchen... sorry I got so long...lol... but just trying to help and I hope it does... thank you for watching!!!
I always use a glass lid, my duo crisp heats 3 to 4 degrees F lower than set temp. I never use a trivet or flip the steaks. Sous vide function was the reason I bought Instant Pot over Ninja. Works fantastic. Thanks John
@@JohnSanders Me too, I bought one of those adjustable lids with the silicone ring and that works perfect for the sous vide it has the little hole for steam to come out. I like to keep an eye on if the bag is floating or not LOL
Both steaks turned out great. The sous vide function is not bad in the Instant Pot, but a true sous vide holds the temperature more consistently. Great video, and I love the look of the Pro Crisp.❤️❤️
Thanks Sandra and I agree they are a little steadier and get to temp quicker but this not bad to use if you only have this I guess... Thanks for watching
John, I think you misunderstand the concept behind a water circulator. Most people that are cooking with sousvide are not cooking the steak in these set ups, they're getting a pot, or one if those clear stations where the water is only being heated from one side. The instant pots are not circulating the water because it is constantly being heated and it is insulated, which means you don't have to worry about the temperature of the water being off at one end.
Thank you, your comment was very helpful. I was trying to figure out how my Instant Pot, which claims to sous vide, could possibly make that claim if it didn't circulate the water. Now that I understand why they circulate the water, and why the Instant Pot doesn't need to, I feel much clearer.
Another fantastic video, keep'em coming!!! Your the best!! I really like the dark color of the duo crisp pro!! If I ever get employed again (18 months without a job) I'll pick me up the duo crisp pro!! Your videos are the best!! Merry Christmas!!
Great to see the PRO and DUO side by side. I purchased the Duo Crisp thanks to your terrific reviews, the PRO is a looker, but I'm good for now. Next up, food sealer.....
I'm happy to have found your channel, John. I can't find many channels that have much more than how to make toast in the Foodi. I could figure that much out on my own. Glad glad to have you in my arsenal!
The reason the top has to be on is so the sides of the pot don't act as a heat sink pulling the temps down. I just did a temp test and ours dropped to 125 without the lid. I use a wireless grill probe that graphs temps and it stays within 2 degrees of the set point with the lid on. Keep in mind most digital probes have a tolerance percentage meaning they will be off .5 to 2 degrees at least. That includes the one built-in the Instant pot and Ninja Foodi. Thanks for the awesome videos, love your channel.
A few Tips on steak for the perfectionists out there. Refined Avocado Oil has one of the highest smoke points at 520ºF, Making it the best option for indoor searing. Beef fat smokes at 420ºF and that's what we are seeing here. Also. Highly recommend NOT EVER taking a steak past 125ºF/126ºF sous vid and then searing as carryover cooking from the sear will way over shoot your Med Rare target if your int temp is 130ºF when pulled. When just Grilling taking off a 126ºF carryover cooks to 130ºF/131ºF while resting as well. Either way, dont ever aim for 130ºF if your looking for the perfect med Rare because 136ºF is Medium. This is one of the differences between a 5 star steak and say,,, your favorite chain steak place. Great Video BTW, answered all my questions.
I love your videos... you are very thorough, honest and easy to follow/replicate. I love that you admit when you make mistakes. I have used your methods for many items. I bought the instant pot pro crisp as a Christmas present to myself. I cant wait to try the sous vide feature you just demonstrated. Thanks again, and keep those videos coming.
This was great! Thank you!! I have the 2019 duo crisp but just got the instant pot ‘accu slim’ immersion circulator as a gift. Not sure if I need both but I’ll give it a try tonight. Great video🥰
Thank you for the time and expertise you put into these excellent videos! Would you say, in this experiment, that you saw an advantage to using the sear function over finishing steaks with the air fryer lid?
Hi John, I have been wanting to try sous vide, especially on steak and rib eye is my favorite cut, so I really loved this video! I’ve been nervous about trying it, but after watching this I feel more confident! Thanks for this and all your videos!
Just came across your stuff. All I can say is thx. The work u put into your videos is fantasic. Keep it going, Id vote for u as president but im English so ............
Well that is real good to hear... Not sure how I would do at that position... Lol... But it does sound fun!!! Thanks for watching and glad you enjoy my channel and one of these days I'm coming over there to visit!!! Thanks again!!!
I cooked a whole chicken and it was delicious, then after eating threw the whole carcass into the instant pot and pressure cooked it into soup whicb was incredible, bones and all. Pressure cooking remders the bones into edible chunks which are very good for you and a nice texture. Who knew?
Thanks for the vid! Can't wait to try it out on my pro. And I think it's worth mentioning that while it did take 3 hours, much of that is down time in the IP. Aside from the flipping. So not that bad if you're just around the house.
Hi. I am curious what the result would be to use the Air Fryer component to finish up the steak rather than searing them on the Sauté function? Maybe might over cook them?
Thank you for doing the video! Do you plan on making more in the pro duo crisp? I wondered because I would be interested since I just bought the pro duo crisp! It joined the family along side my 6 quart with the air fryer lid.
Hi John Great video and demonstration!!!! I agree completely that the sous vide steak is the way to go! Would you mind sharing the name of the iPad stand? Thanks so much! Katy
@@JohnSanders Thanks so much! FYI I have sous vide the steaks, cooked and frozen for later use. When I am camping, I do this. I thaw out the steaks and sear them when ready to eat. It lets me break up the cook time and reduces what I travel with. I hope someday they come out with a 3 quart IP with a flat bottom- that is the IP that I travel with because the liner will fit in my super small camper fridge. I truly appreciate all your efforts!
Am I missing something? Where is the water calculator device? BTW the 'Function' buttons just automatically set time and temperature. You can set those manually.
Great again John, thank you for your time on this. Just one thought I have in adding to Pickle Rick's comment a little further down, unless I'm mistaken, I don't think there is a need to specifically switch the vent to venting with the IP. I hear what you said about that in the video at 13.06 but I watched another video somewhere using the IP Ultra where sous vide is just a manual setting using the ultra button. It gave manual options for everything, Temp, Time & also pressure options of high, low and none. The user obviously set it to none but then I got to thinking, steam is only going to be created to any significant degree at close to 212f (100c). As the water is specifically held way, way below this, surely, no steam will ever get to the point where the valve would ever pop up !! That space is literally just acting like a chimney! Until the valve pops up, it's not sealed anyway! I have the Duo Evo Plus, which, as you know with this model, turns to locked automatically when you put the lid on so just leaving it like this saves having to keep flipping the button or remembering to vent it every time you take the lid off. I guess the other option (I just thought of) is just take the gasket out and use the lid just as a lid! The important thing I guess is that it's best that the air above the water will stay warm/constant as far as possible to help maintain the temperature (as Pickle Rick's comments) with the least amount of energy as possible as the IP won't have to keep coming on to "up" the temp as often. So on that basis, I'm going to try my next SV steak with the gasket in but will just leave the vent as the IP sets it. The other test that would be good really cool to do is take one IP, and do 4 tests. Measure temp changes as accurately as possible with a normal full pot of water (no food) at perhaps 15 minute intervals over a couple of hours. 1. Lid on - Seal ring in - vent closed 2. Lid on - Seal ring out - vent closed 3. Lid on - Seal ring in - Vent open 4. Lid on - Seal ring out - vent open. Best option for consistency wins :-) Perhaps even one last test with the lid off to see if the IP struggle to get to / keep a consistent temp. Either way I've become an instant convert to using this function with my IP and I've only done it once so far! Using the natural / inherent design and functions of the IP with bottom up heating and heating a fairly insulated vessel like the IP is genius! and as Pickle Rick says, no need to circulate the water, it's not the circulating water that's cooking the food, it's the constant temperature of the water that's doing that. The more accurately that happens, the more consistent the result will be ! The circulator is just sucking in and "re-heating" the constantly cooling water so it doesn't just sit there being hotter in one spot while the other side of the vessel gets decidedly cold! The other cool thing is I get to do a boat load of other things with my IP :-) Win Win Win!!!! EDIT: Just did a quick set up on my IP Duo Evo Plus and filled it to 4 litres (just over 4 quarts) Ran water from my hot top ( but didn't bother to let it run hot first) ended up with a water temperature of 106f Then set IP to 140f stuck the lid on and let it pre-heat. Tested every 60 seconds and it looks like mine adds about 1 degree per minute (there or thereabouts over the course of the next 6 minutes) - Only for my own entertainment you understand :-) So anyway, at my altitude at least, I reckon I can work out roughly how long it would take to get to temp depending on what my water starts at. Pretty simple I guess, just start with your water as close to your working temperature as possible and you'll have next to no waiting time before you start cooking.
Your videos have helped me become a better cook, this year for the very first time of using my Instant Pot Duo, never used it before, I got up on Thanksgiving Day and made everything in my Instant Pot Duo, I did use my stovetop for Mac and Cheese and warmed the rolls in the oven, but everything else was made in my InstaPot, she’s a hard worker and trustworthy so she is now known as “Berta”, she’s a bad b!$@#, lol, but seriously I want to thank you for helping me get to know about my girl Berta and gaining the confidence to break her out, she was very intimidating looking at first and I had never used a pressure cooker before, I have to admit she scared me but not anymore, she is quickly becoming a treasured friend. Thank you, thank you and Happy Holidays to you and your family.
That is really good to hear... I'm glad I helped and hope you and Berta have many more cooks together... Lol... Happy holidays to you and yours also...
Not really sold on the sous vide feature of this instant pot. I use a 12L pot with a lid and a KitchenBoss Sous Vide circulator. I choose 132º and the water is exactly that temp. I take it out of my foodsaver bag and measured it the first few times and it was exactly the temperature I chose. You didn't check the protein with a thermometer to verify the internal. I always season the protein and throw in a slab of butter in my vacuum bag and you really only need 30 seconds on the cooktop. I mainly want this because of the air-fryer option.
Great video! I have a pro crisp on the way. Question: have you checked the accuracy of your thermometer to see how much error it has? I'm sure the IP has error but the thermometer might too. Would be nice to know how much error there is and adjust your IP settings accordingly like add a couple degrees to the setting.
Good morning, in reference to my comment from yesterday these are the two machines I’m indecisive about. I don’t mind spending extra I just can’t wrap my mind around the idea if the Pro is marketed as the “latest & greatest) then why is it primarily only sold at William Sonoma 🧐. Most people I see have a Duo and I just can’t decide between the two. I’d love to hear your feedback on what you recommend? Thank you for taking the time to respond, it’s greatly appreciated! 😄
I mainly like the Pro Crisp better because of the pot design with the handles but it also has a few other advantages and has a better look in my opinion... I'm not sure why they sell it where they do though...thanks for watching!!!
Going back to my experience with Instant Pots starting in 2016, Williams Sonoma has historically been one of the first, if not *the* first, to offer a brand new model. Instant Pot tends to quietly release new models without calling attention to them. And I think that's deliberate, to enable their retailers sell through the old models for a bit longer without marking them down.
I'm still trying to figure out what to get, this out the last ninja foodi, Wich one do you recommend. Thinking about the space on the inner pot, Temp retention when using sous vide function, ease of use with the control panel, and quality of the apparatus in general (like the inner pot and the accessories)
As far as ninja versus instant pot It all comes down to preference and storage conditions in my opinion... they both work really well... I do like the pot on the Pro crisp due the handles that hold the pot in place and obviously make it easier to lift and handle the pot... hope this helps and thanks for watching!!!
I have one of the older instant pot models which I love and I was considering getting one of these newer ones specifically for the sous vide function but it seems like a lot of time and work then you still have to fry the meat. I still may buy one but I need to know exactly what is the difference between a grilled steak and a sous vide one, what is the point?
They are cooked more precise...I believe they are the best way to cook a steak at home but it is a little more time consuming in most situations...thanks for watching!!!
@@JohnSanders Well, I just got my new Duo Crisp + Air Fryer. I only got as far as opening the box so far. I just watched your roast chicken in this instant pot and after you pressure cooked the chicken you left the stock in it, would that be OK to do? I know you did it but was wondering if it makes a difference to the crispiness of the skin, I really like the crispy skin (and you can keep the meat, no but I like the skin more) I was also wondering if you could put the fries in the basket while cooking the steak. Thanks. P.S. Please use a plate to bring the dripping food to the camera, then you won't get in trouble or run the risk of breaking your neck or the camera when you slip. I just freak when I see that fat dripping :) I hope you don't mind the suggestion.
I'll Gove the plate idea some thought...lol... I'm not sure it has much effect but dumping the liquid out before air frying certainly does not hurt...thanks for watching!!!
Hi, I don't understand. People say these are "fast cookers". It took them 33 minutes just to raise the water temp 6 degrees from 124 tap water to 130 for cooking? I'm confused???
I like the pro sure to a couple of things such as the pot design and the new lid...I have a new video that shows its features linked below... thanks for watching!!! ua-cam.com/video/VdHIiXCjgiw/v-deo.html
My first unit had a problem and they shipped me the next upgrade which was the more expensive one. I don't even use the air fryer as it weighs a ton. I would if I had a really large batch to do but it's only me so a small 2.6 qt air fryer is all I need. The new pot has no issues and has run wonderfully for a year now. I do mostly sous vide in it which I'm in love with. I have to laugh I still have the 1st pot so I can do two sous vide pots at once if I want to. LOL again I love your videos. What happened to InstantPot you only do Ninja now? I assume it's your preferred go to? Take care you're an awesome cook and resource of knowledge for all these. Your recipes are over the top awesome!!
@@JohnSanders Found an 1.5 inch thick ribeye that was 14.5 oz, set the IP Duo Crisp sous vide to 135F for 2 hours with a glass lid. The water was 125F when I started and still took 30-ish minutes to heat up and the water was a constant 133F everytime I checked.
I'm a little unclear what would be the advantage of using the instant pot for sour vide vs just a pot on the stove. Neither one has a circulator but at least you have the option of buying one for your stove pot.
They are both excellent machines that cook almost identical... probably comes down to which lid design works best for you... hope this helps and thanks for watching!!!
Newby here.... I like air fryer, the wife wants a Instapot or pressure cook. I can get the Duo Crisp for $135 total..... is the Crisp Pro really worth the extra $229 plus shipping? Any insight would be appreciated.
Not in my opinion... nothing wrong with the Duo Crisp...I do love the new pot design and the new control panel on the Pro but after you add shipping cost that is almost 2 for 1 so I say Duo... hope this helps and thanks for watching!!!
Hey my friend. I love my duo crisp but it seems like a mystery as to whether it will ever get to temperature or not. As you say it doesn't actually take 30 mins to come up to temp. There is something else going on. I was wondering if mine was defective but after yours taking over 30 minutes I see its par for the device, even the new one. Here's my theory in how to deal with long wait. If you put the meat in hot water almost at temp, it's not going to hurt anything so just put the meat in and set the timer and you are basically getting 30 extra minutes of cook time rather than wait time, albeit possibly at a slightly lower temp than programmed. Just set a manual timer so you know how long it's been in and that way, whether the machine ever gets ready or not, your meat is cooked. What the duo crisp needs is real time temp reading so you know where its at rather than just 'on' or 'cooking'. Another issue is it only announces it has begun the cooking cycle with a short easy-to-miss beep. I believe (contrary to instructions) the unit is designed for the meat to be placed in the unit and then turned on. That way when it reaches temp and starts timer, it gets the full cook time without having to hover over the machine and readjust the timer if you miss the little beep. I put my meat in early yesterday and it worked just fine.
That is a good idea... or...I can't think of any issues it would cause and like you said if you miss that beep it would not matter... thanks for sharing that David...
Hi John, I have been watching some of your videos and found this one again yesterday. I have been intrigued by this instant pot for some time and now it seems like I can atleast by the Duo Crisp from Sweden at last. The Sous Vide options seems nice, and this video showed that the Duo Crisp really managed to make a good steak that way. So my conclusion is that you have changed your mind concidering the Sous Vide option from your video november 2019 when you compared the Duo Crisp with the Ninja Foodi and said you didn't recommend the Sous Vide option on the Duo Crisp?
I must say that I have had some mixed results with doing sous vide with these but I will also say that this machine has impressed me with most everything I have used it for...I do like my circulator for several steaks at once... hope this helps and thanks for watching!!!
I'm confused about the heating up time. In your Anova side by side review, the Duo only took 5 minutes to come to temperature. It cannot take 33 minutes this time round. What's changed?
I'm not sure if which method of cooking you are referring to and in sous vide that is true but no other method in aware of... Other than boiling which this device is not really suited for
I heated my water in the pot on the stove and then put the pot in the instant pot and turned it on. It took a long time to finally "get to temp" and turn on. So I figure because it is not measuring the water temp directly it takes a while for the machine to "catch up " to the real temp of the water. I would heat the water to temp on a stove. Maybe even put in the meat since that will drop the temp. Put it in the instant pot. Turn it on Put in your settings. Pay attention to how long it takes for the machine to start. Then decrease your time by how long it took for the machine to actually start.
I haven't tried sous vide yet, I did try your peach cobbler with the fruit cobbler mix and it was great and so easy to make. When you get time, check out Tommy at Gallery Backyard BBQ. He is the real deal on smoking and grilling. Thanks John.
Sous Vide requires accuracy. 3-4 degrees off on a 130 degree steak is a huge and unacceptable difference. Sous Vide shouldn't be going more than 1 degree F above set temp.
Hi John Did you get this from Walmart or Amazon.This Duo Crisp IP is Very Poorly Made My friend was putting on their coat and bumped the pot that was sitting on my counter the cover was not on it at the time.The pot fell apart noticed the Plastic is so Darn Thin where it attaches with screws and washers it is a DESIGN FLAW!!! or is absolutely designed to Break!!!
I don't have an InstantPot but am thinking of getting one someday. The fact that you can cook things sous vide is a big bonus. Thanks for demonstrating that. I was wondering about setting the lid down though. I have heard that you can hang it off the side when you have it open, but I noticed you put it on the counter. Does hanging on the side work well?
Is that enough to kill any organisms? I suggest you check the length of time it takes to kill common bacteria at whatever temperature you use. Salmonella or whatever can make younreally sick. Sous vide kills by very slow cooking long enough to kill organisms but each type of meat needs a certain time at any given temp to kill any given bacteria etc. Flash frying to reach 130 is not the same as slow cooking at 130
all good, except for the constant handling and smashing of the steak... ha! (but watching this makes me want to reverse sear some USDA Prime Ribeye steaks in the oven!! :))
There is no reason to press the lid down when closing it when your pot is new just align the arrows and it slides like butter into the closing position. The reason you're struggling to close it is because you bend the pots metal screw threads 😂
Video is a terrible waste of time. You spent 3+ hours doing what you could have done on a grill or a cast iron skillet in less than an hour. Hope the steaks were worth it.
I can cook a steak in half that time on my smoker with a reverse sear and a great crust that would be 10x better. Will this suffice? Yes. Is it the best steak you can cook at home? Absolutely not.
A "well done" for the video, the perfect steak and many thanks for sharing the information you cannot find on any other channel. I bought a pro crisp recently, wanted to cook sous vide and wondered how long it takes, to get on temperature. I thought my instant pot is broken 😂 I leave a big like and a subscription 👍
Thank you... glad I helped and thanks for watching!!!
I just exchanged my instant pot for the Ninja Foodi pro 11 in 1 pressure cooker 2 days ago because of your reviews! You’re so informative and helpful. I need a cookbook for it now. Thank you!
Glad to hear I help...thanks for watching!!!
I just got an Instant pot, which I really enjoy but I am highly considering getting the Ninja Foodi. It's either that or I'm going to have to get an Air Fryer. Maybe I could use an air fryer and my Instant Pot to cook different things simultaneously.
I think a pressure cooker of some kind is very useful and i think everyone needs one... or would use and enjoy one... but if yours is not a air Fryer and pressure cooker then I also think everyone needs a air Fryer... both of these devices will change the way you cook...I guarantee it... some do both things but they both are game changes in the kitchen... sorry I got so long...lol... but just trying to help and I hope it does... thank you for watching!!!
@@JohnSanders I will definitely keep this in mind. Still deciding. Thank you for your advice!
I always use a glass lid, my duo crisp heats 3 to 4 degrees F lower than set temp. I never use a trivet or flip the steaks. Sous vide function was the reason I bought Instant Pot over Ninja. Works fantastic. Thanks John
I like a glass lid myself... Glad you enjoyed the video and thank you for watching!!!
@@JohnSanders Me too, I bought one of those adjustable lids with the silicone ring and that works perfect for the sous vide it has the little hole for steam to come out. I like to keep an eye on if the bag is floating or not LOL
Both steaks turned out great. The sous vide function is not bad in the Instant Pot, but a true sous vide holds the temperature more consistently. Great video, and I love the look of the Pro Crisp.❤️❤️
Thanks Sandra and I agree they are a little steadier and get to temp quicker but this not bad to use if you only have this I guess... Thanks for watching
John, I think you misunderstand the concept behind a water circulator. Most people that are cooking with sousvide are not cooking the steak in these set ups, they're getting a pot, or one if those clear stations where the water is only being heated from one side. The instant pots are not circulating the water because it is constantly being heated and it is insulated, which means you don't have to worry about the temperature of the water being off at one end.
Thank you, your comment was very helpful. I was trying to figure out how my Instant Pot, which claims to sous vide, could possibly make that claim if it didn't circulate the water. Now that I understand why they circulate the water, and why the Instant Pot doesn't need to, I feel much clearer.
Another fantastic video, keep'em coming!!! Your the best!! I really like the dark color of the duo crisp pro!! If I ever get employed again (18 months without a job) I'll pick me up the duo crisp pro!! Your videos are the best!! Merry Christmas!!
Thank you Ron and I hope you find employment soon... stay safe and thanks for watching!!!
Great to see the PRO and DUO side by side. I purchased the Duo Crisp thanks to your terrific reviews, the PRO is a looker, but I'm good for now. Next up, food sealer.....
Glad to hear you enjoyed the video and the sealer is a very useful device...thanks for watching!!!
If you have'nt gotten a Food sealer, I recommend your absolutely get one! I have had one for years and it has served me very well.
I want to get a duo crisp . Do you recommend it to me?
@@mohieddenabdelghani7661 - it’s large and the two lids- you have to store one or the other - but it’s a great unit!
@@claudtalkz2194 thanks for your reply.. I'm confused to choose duo crisp or pro crisp
I'm happy to have found your channel, John. I can't find many channels that have much more than how to make toast in the Foodi. I could figure that much out on my own. Glad glad to have you in my arsenal!
And I'm glad to be there Susan! Glad you enjoy my channel and thank you for watching!!
The reason the top has to be on is so the sides of the pot don't act as a heat sink pulling the temps down. I just did a temp test and ours dropped to 125 without the lid. I use a wireless grill probe that graphs temps and it stays within 2 degrees of the set point with the lid on. Keep in mind most digital probes have a tolerance percentage meaning they will be off .5 to 2 degrees at least. That includes the one built-in the Instant pot and Ninja Foodi. Thanks for the awesome videos, love your channel.
Your videos are quite informative and honestly pretty relaxing as well. Keep up the great work and I appreciate you!
Thank you very much... very nice to hear... and thanks for watching!!!
A few Tips on steak for the perfectionists out there.
Refined Avocado Oil has one of the highest smoke points at 520ºF, Making it the best option for indoor searing. Beef fat smokes at 420ºF and that's what we are seeing here. Also. Highly recommend NOT EVER taking a steak past 125ºF/126ºF sous vid and then searing as carryover cooking from the sear will way over shoot your Med Rare target if your int temp is 130ºF when pulled. When just Grilling taking off a 126ºF carryover cooks to 130ºF/131ºF while resting as well. Either way, dont ever aim for 130ºF if your looking for the perfect med Rare because 136ºF is Medium. This is one of the differences between a 5 star steak and say,,, your favorite chain steak place.
Great Video BTW, answered all my questions.
I just subscribed to you today. I LOVE your personality and your accent. Your channel is going to continue to grow. Thank you for your videos!
Thank you very much and glad you enjoy my channel... thanks for subscribing!!! And welcome aboard!!!
I love your videos... you are very thorough, honest and easy to follow/replicate. I love that you admit when you make mistakes. I have used your methods for many items. I bought the instant pot pro crisp as a Christmas present to myself. I cant wait to try the sous vide feature you just demonstrated. Thanks again, and keep those videos coming.
Glad you enjoy the videos... thank you for watching!!!
How's it been for you so far, Dave?
This was great! Thank you!! I have the 2019 duo crisp but just got the instant pot ‘accu slim’ immersion circulator as a gift. Not sure if I need both but I’ll give it a try tonight. Great video🥰
I have bit used the accu slim.... let me know and thanks for watching!!!
Didn’t really understand sous vide until I watched ur videos. I did chicken and it was the best. Thanks
Very glad to hear that... glad I helped and thank you for watching!!!
Thank you for the time and expertise you put into these excellent videos! Would you say, in this experiment, that you saw an advantage to using the sear function over finishing steaks with the air fryer lid?
Sear does work well but I'm sure air frying at high temp would work well also...thanks for watching!!!
I purchased the Pro Crisp three days ago via Amazon. A day later, they ran out. Still awaiting its arrival!
It's a really neat device!!! Hope you get it soon and thanks for watching!!!
Hi John, I have been wanting to try sous vide, especially on steak and rib eye is my favorite cut, so I really loved this video! I’ve been nervous about trying it, but after watching this I feel more confident! Thanks for this and all your videos!
Good to hear that Katheryn... glad to hear i helped...let me know how it turns out and thanks for watching!!!
Just came across your stuff. All I can say is thx. The work u put into your videos is fantasic. Keep it going, Id vote for u as president but im English so ............
Well that is real good to hear... Not sure how I would do at that position... Lol... But it does sound fun!!! Thanks for watching and glad you enjoy my channel and one of these days I'm coming over there to visit!!! Thanks again!!!
Thanks so much! I always learn so much from you and it is always fun:-)
Very glad to hear that... thank you for watching!!!
I have the duo evo plus and I do not vent when I use the sous vide function.
Just got an instant pro crisp myself! Hope you do more videos with it :)
I plan to... Thanks for watching!!!
I cooked a whole chicken and it was delicious, then after eating threw the whole carcass into the instant pot and pressure cooked it into soup whicb was incredible, bones and all. Pressure cooking remders the bones into edible chunks which are very good for you and a nice texture. Who knew?
Wow... never tried that... how long?
Carnivore diet people know 😀😛
Did you take feathers off first? ;)
@@JohnSanders Now THAT'S a bone broth! LOL
Thanks for the vid! Can't wait to try it out on my pro. And I think it's worth mentioning that while it did take 3 hours, much of that is down time in the IP. Aside from the flipping. So not that bad if you're just around the house.
Hi. I am curious what the result would be to use the Air Fryer component to finish up the steak rather than searing them on the Sauté function? Maybe might over cook them?
Thank you for doing the video! Do you plan on making more in the pro duo crisp? I wondered because I would be interested since I just bought the pro duo crisp! It joined the family along side my 6 quart with the air fryer lid.
I may do some although any of the regular duo crisp... or the Ninja Foodi will work...thanks for watching!!!
Sounds good! I will go back and watch those.
As always, a very informative video!
Thank you Betty... glad to hear you enjoy it...thanks for watching!!!
Hi John
Great video and demonstration!!!! I agree completely that the sous vide steak is the way to go!
Would you mind sharing the name of the iPad stand?
Thanks so much!
Katy
It has the name Suptek on the base...thanks for watching!!!
@@JohnSanders Thanks so much! FYI I have sous vide the steaks, cooked and frozen for later use. When I am camping, I do this. I thaw out the steaks and sear them when ready to eat. It lets me break up the cook time and reduces what I travel with. I hope someday they come out with a 3 quart IP with a flat bottom- that is the IP that I travel with because the liner will fit in my super small camper fridge.
I truly appreciate all your efforts!
That is a good idea... go lad you enjoyed the video...
Am I missing something? Where is the water calculator device? BTW the 'Function' buttons just automatically set time and temperature. You can set those manually.
Not sure I understand but thanks...and thanks for watching !!
Great again John, thank you for your time on this. Just one thought I have in adding to Pickle Rick's comment a little further down, unless I'm mistaken, I don't think there is a need to specifically switch the vent to venting with the IP. I hear what you said about that in the video at 13.06 but I watched another video somewhere using the IP Ultra where sous vide is just a manual setting using the ultra button. It gave manual options for everything, Temp, Time & also pressure options of high, low and none. The user obviously set it to none but then I got to thinking, steam is only going to be created to any significant degree at close to 212f (100c). As the water is specifically held way, way below this, surely, no steam will ever get to the point where the valve would ever pop up !! That space is literally just acting like a chimney! Until the valve pops up, it's not sealed anyway! I have the Duo Evo Plus, which, as you know with this model, turns to locked automatically when you put the lid on so just leaving it like this saves having to keep flipping the button or remembering to vent it every time you take the lid off.
I guess the other option (I just thought of) is just take the gasket out and use the lid just as a lid! The important thing I guess is that it's best that the air above the water will stay warm/constant as far as possible to help maintain the temperature (as Pickle Rick's comments) with the least amount of energy as possible as the IP won't have to keep coming on to "up" the temp as often.
So on that basis, I'm going to try my next SV steak with the gasket in but will just leave the vent as the IP sets it.
The other test that would be good really cool to do is take one IP, and do 4 tests. Measure temp changes as accurately as possible with a normal full pot of water (no food) at perhaps 15 minute intervals over a couple of hours.
1. Lid on - Seal ring in - vent closed
2. Lid on - Seal ring out - vent closed
3. Lid on - Seal ring in - Vent open
4. Lid on - Seal ring out - vent open.
Best option for consistency wins :-)
Perhaps even one last test with the lid off to see if the IP struggle to get to / keep a consistent temp.
Either way I've become an instant convert to using this function with my IP and I've only done it once so far!
Using the natural / inherent design and functions of the IP with bottom up heating and heating a fairly insulated vessel like the IP is genius! and as Pickle Rick says, no need to circulate the water, it's not the circulating water that's cooking the food, it's the constant temperature of the water that's doing that. The more accurately that happens, the more consistent the result will be ! The circulator is just sucking in and "re-heating" the constantly cooling water so it doesn't just sit there being hotter in one spot while the other side of the vessel gets decidedly cold!
The other cool thing is I get to do a boat load of other things with my IP :-) Win Win Win!!!!
EDIT: Just did a quick set up on my IP Duo Evo Plus and filled it to 4 litres (just over 4 quarts) Ran water from my hot top ( but didn't bother to let it run hot first) ended up with a water temperature of 106f
Then set IP to 140f stuck the lid on and let it pre-heat.
Tested every 60 seconds and it looks like mine adds about 1 degree per minute (there or thereabouts over the course of the next 6 minutes) - Only for my own entertainment you understand :-)
So anyway, at my altitude at least, I reckon I can work out roughly how long it would take to get to temp depending on what my water starts at.
Pretty simple I guess, just start with your water as close to your working temperature as possible and you'll have next to no waiting time before you start cooking.
Hi John, what kind of knife are you using? It looks like it cuts that steak like butter. Thanks.
That was my Shun Nakiri... Love my Shun knives!!! Thanks for watching!!
Your videos have helped me become a better cook, this year for the very first time of using my Instant Pot Duo, never used it before, I got up on Thanksgiving Day and made everything in my Instant Pot Duo, I did use my stovetop for Mac and Cheese and warmed the rolls in the oven, but everything else was made in my InstaPot, she’s a hard worker and trustworthy so she is now known as “Berta”, she’s a bad b!$@#, lol, but seriously I want to thank you for helping me get to know about my girl Berta and gaining the confidence to break her out, she was very intimidating looking at first and I had never used a pressure cooker before, I have to admit she scared me but not anymore, she is quickly becoming a treasured friend. Thank you, thank you and Happy Holidays to you and your family.
That is really good to hear... I'm glad I helped and hope you and Berta have many more cooks together... Lol... Happy holidays to you and yours also...
Not really sold on the sous vide feature of this instant pot. I use a 12L pot with a lid and a KitchenBoss Sous Vide circulator. I choose 132º and the water is exactly that temp. I take it out of my foodsaver bag and measured it the first few times and it was exactly the temperature I chose. You didn't check the protein with a thermometer to verify the internal. I always season the protein and throw in a slab of butter in my vacuum bag and you really only need 30 seconds on the cooktop. I mainly want this because of the air-fryer option.
Great video! I have a pro crisp on the way. Question: have you checked the accuracy of your thermometer to see how much error it has? I'm sure the IP has error but the thermometer might too. Would be nice to know how much error there is and adjust your IP settings accordingly like add a couple degrees to the setting.
I check my thermapen a couple of times a year using a ice bath method
@@JohnSanders awesome! Sounds like someone could adjust the temp a few degrees, if they cared to.
OMG I just buyed the "old" model! I think I will be happy.
Nothing wrong with it... Thanks for watching!!!
I don't think they have the new model in Australia yet..?
Got me hungry at the end. 😂
Did you try ceramic pot accessory
Try UA-cam chapters please
So we can share each chapter
Good morning, in reference to my comment from yesterday these are the two machines I’m indecisive about. I don’t mind spending extra I just can’t wrap my mind around the idea if the Pro is marketed as the “latest & greatest) then why is it primarily only sold at William Sonoma 🧐. Most people I see have a Duo and I just can’t decide between the two. I’d love to hear your feedback on what you recommend? Thank you for taking the time to respond, it’s greatly appreciated! 😄
I mainly like the Pro Crisp better because of the pot design with the handles but it also has a few other advantages and has a better look in my opinion... I'm not sure why they sell it where they do though...thanks for watching!!!
@@JohnSanders You’re welcome!!! Thank you for your input, I’m placing my order now for the Pro😀
Going back to my experience with Instant Pots starting in 2016, Williams Sonoma has historically been one of the first, if not *the* first, to offer a brand new model. Instant Pot tends to quietly release new models without calling attention to them. And I think that's deliberate, to enable their retailers sell through the old models for a bit longer without marking them down.
Do you think you will be getting the Anova precision oven in the future?
I have looked at it... Not sure just yet... Kinda pricey...
I'm still trying to figure out what to get, this out the last ninja foodi, Wich one do you recommend. Thinking about the space on the inner pot, Temp retention when using sous vide function, ease of use with the control panel, and quality of the apparatus in general (like the inner pot and the accessories)
As far as ninja versus instant pot It all comes down to preference and storage conditions in my opinion... they both work really well... I do like the pot on the Pro crisp due the handles that hold the pot in place and obviously make it easier to lift and handle the pot... hope this helps and thanks for watching!!!
Ok Don’t forget to season them like you would cooking them any other method. Because that’s important.
Just got the duo for Christmas and I haven’t used it yet so I wanted to ask you if either one of your pots will tenderize tough steaks or roasts ?
I have one of the older instant pot models which I love and I was considering getting one of these newer ones specifically for the sous vide function but it seems like a lot of time and work then you still have to fry the meat. I still may buy one but I need to know exactly what is the difference between a grilled steak and a sous vide one, what is the point?
They are cooked more precise...I believe they are the best way to cook a steak at home but it is a little more time consuming in most situations...thanks for watching!!!
@@JohnSanders Well, I just got my new Duo Crisp + Air Fryer. I only got as far as opening the box so far. I just watched your roast chicken in this instant pot and after you pressure cooked the chicken you left the stock in it, would that be OK to do? I know you did it but was wondering if it makes a difference to the crispiness of the skin, I really like the crispy skin (and you can keep the meat, no but I like the skin more) I was also wondering if you could put the fries in the basket while cooking the steak. Thanks.
P.S. Please use a plate to bring the dripping food to the camera, then you won't get in trouble or run the risk of breaking your neck or the camera when you slip. I just freak when I see that fat dripping :) I hope you don't mind the suggestion.
I'll Gove the plate idea some thought...lol... I'm not sure it has much effect but dumping the liquid out before air frying certainly does not hurt...thanks for watching!!!
I would have liked to know the internal temp of the cooked steak and not the water
What brand is the knife you cut the steaks 🥩?
I wish you would have temp probed after the sear when they landed on breadboard. Do over! Lol
I will probably do this again... maybe then...lol...thanks for watching!!!
Hi, I don't understand. People say these are "fast cookers". It took them 33 minutes just to raise the water temp 6 degrees from 124 tap water to 130 for cooking?
I'm confused???
It's the setting for this cooking method. For sous vide, it is all about low and slow. If you set it on the pressure cook setting, it is damn fast.
Hi I'm thinking of getting. The pro one... Can you please tell me if its worth getting it ..or is the duo better.
Thank you so very much. ...
I like the pro sure to a couple of things such as the pot design and the new lid...I have a new video that shows its features linked below... thanks for watching!!!
ua-cam.com/video/VdHIiXCjgiw/v-deo.html
@@JohnSanders thank you. Just ordered the pro. From Amazon. Will be here saturday
@@esthersenior1950 glad I helped and truly think you will appreciate the extras it has over the Duo crisp... let me know what you think!!!
@@JohnSanders I sure will. Thank you so much
The trivet is a great idea. keeps the water on all sides.
My first unit had a problem and they shipped me the next upgrade which was the more expensive one. I don't even use the air fryer as it weighs a ton. I would if I had a really large batch to do but it's only me so a small 2.6 qt air fryer is all I need. The new pot has no issues and has run wonderfully for a year now. I do mostly sous vide in it which I'm in love with. I have to laugh I still have the 1st pot so I can do two sous vide pots at once if I want to. LOL again I love your videos. What happened to InstantPot you only do Ninja now? I assume it's your preferred go to? Take care you're an awesome cook and resource of knowledge for all these. Your recipes are over the top awesome!!
I use a glass lid and I'm pretty sure I get similar results so who knows 🤔
I'm honestly not sure it matters...thanks for watching!!!
@@JohnSanders Found an 1.5 inch thick ribeye that was 14.5 oz, set the IP Duo Crisp sous vide to 135F for 2 hours with a glass lid. The water was 125F when I started and still took 30-ish minutes to heat up and the water was a constant 133F everytime I checked.
Good to know... I would much rather use a glad lid...thanks and thanks for watching!!!
I'm a little unclear what would be the advantage of using the instant pot for sour vide vs just a pot on the stove. Neither one has a circulator but at least you have the option of buying one for your stove pot.
Jelly 007 please, tell us which one you like better. Is it your Pro crisp or your Ninja Foodie?
They are both excellent machines that cook almost identical... probably comes down to which lid design works best for you... hope this helps and thanks for watching!!!
@@JohnSanders I was asking you which design do you like best?
I honestly do not have a preference...
Not that we eat meat, but how healthy (or unhealthy) is it to cook meat in plastic ?
This type plastic is safe...thanks for watching!!!
@@JohnSanders Thanks for your videos. I looked up that type of cooking, interesting. Will be watching more. Our Pro Crisp got delivered this week.
It looks like a good machine so far... Thanks for watching!!!
Newby here.... I like air fryer, the wife wants a Instapot or pressure cook.
I can get the Duo Crisp for $135 total..... is the Crisp Pro really worth the extra $229 plus shipping?
Any insight would be appreciated.
Not in my opinion... nothing wrong with the Duo Crisp...I do love the new pot design and the new control panel on the Pro but after you add shipping cost that is almost 2 for 1 so I say Duo... hope this helps and thanks for watching!!!
Sadly, we don't have the Instant Pot PRO CRISP in the UK
Maybe y'all will get it...thanks for watching!!!
Wow, the size of those "steaks" look like a roast to me. LOL
They were rather large...thanks for watching!!!
Hey my friend. I love my duo crisp but it seems like a mystery as to whether it will ever get to temperature or not. As you say it doesn't actually take 30 mins to come up to temp. There is something else going on. I was wondering if mine was defective but after yours taking over 30 minutes I see its par for the device, even the new one.
Here's my theory in how to deal with long wait. If you put the meat in hot water almost at temp, it's not going to hurt anything so just put the meat in and set the timer and you are basically getting 30 extra minutes of cook time rather than wait time, albeit possibly at a slightly lower temp than programmed. Just set a manual timer so you know how long it's been in and that way, whether the machine ever gets ready or not, your meat is cooked.
What the duo crisp needs is real time temp reading so you know where its at rather than just 'on' or 'cooking'.
Another issue is it only announces it has begun the cooking cycle with a short easy-to-miss beep. I believe (contrary to instructions) the unit is designed for the meat to be placed in the unit and then turned on. That way when it reaches temp and starts timer, it gets the full cook time without having to hover over the machine and readjust the timer if you miss the little beep.
I put my meat in early yesterday and it worked just fine.
That is a good idea... or...I can't think of any issues it would cause and like you said if you miss that beep it would not matter... thanks for sharing that David...
Hi John, I have been watching some of your videos and found this one again yesterday. I have been intrigued by this instant pot for some time and now it seems like I can atleast by the Duo Crisp from Sweden at last. The Sous Vide options seems nice, and this video showed that the Duo Crisp really managed to make a good steak that way. So my conclusion is that you have changed your mind concidering the Sous Vide option from your video november 2019 when you compared the Duo Crisp with the Ninja Foodi and said you didn't recommend the Sous Vide option on the Duo Crisp?
I must say that I have had some mixed results with doing sous vide with these but I will also say that this machine has impressed me with most everything I have used it for...I do like my circulator for several steaks at once... hope this helps and thanks for watching!!!
how easy is it to adjust the temperature during the cooking cycle?
I'm confused about the heating up time. In your Anova side by side review, the Duo only took 5 minutes to come to temperature. It cannot take 33 minutes this time round. What's changed?
I'm not sure... and quite honestly don't remember... was it identical units I used?
Can you please make some more videos showing some of your recipes in the BRAND NEW instant Pot PRO CRISP and AIR FRYER
I hope to get back around to it soon...thanks for watching!!!
What knife are you using please
Is it possible to cook 2 steaks in one pot?
nice job pal
I was told the water must surround the food item
I'm not sure if which method of cooking you are referring to and in sous vide that is true but no other method in aware of... Other than boiling which this device is not really suited for
@@JohnSanders yes the Steaks you cooked 😊
Pot pro VS Ninja?
Husband was interested in the watch you wear. Can you tell me the name. His birthday is coming up.
I wear the Samsung galaxy watch 3 and I really like it... I'm sure he will too...thanks for watching!!!
i love the cooking sous vide the meat is very tender
I heated my water in the pot on the stove and then put the pot in the instant pot and turned it on.
It took a long time to finally "get to temp" and turn on. So I figure because it is not measuring the water temp directly it takes a while for the machine to "catch up " to the real temp of the water.
I would heat the water to temp on a stove.
Maybe even put in the meat since that will drop the temp.
Put it in the instant pot.
Turn it on
Put in your settings.
Pay attention to how long it takes for the machine to start.
Then decrease your time by how long it took for the machine to actually start.
I haven't tried sous vide yet, I did try your peach cobbler with the fruit cobbler mix and it was great and so easy to make. When you get time, check out Tommy at Gallery Backyard BBQ. He is the real deal on smoking and grilling. Thanks John.
Sous Vide requires accuracy. 3-4 degrees off on a 130 degree steak is a huge and unacceptable difference. Sous Vide shouldn't be going more than 1 degree F above set temp.
Hi John Did you get this from Walmart or Amazon.This Duo Crisp IP is Very Poorly Made My friend was putting on their coat and bumped the pot that was sitting on my counter the cover was not on it at the time.The pot fell apart noticed the Plastic is so Darn Thin where it attaches with screws and washers it is a DESIGN FLAW!!! or is absolutely designed to Break!!!
No...I got mine though instant pot...I think
I don't have an InstantPot but am thinking of getting one someday. The fact that you can cook things sous vide is a big bonus. Thanks for demonstrating that. I was wondering about setting the lid down though. I have heard that you can hang it off the side when you have it open, but I noticed you put it on the counter. Does hanging on the side work well?
Are they 6qt?
Update for the meat temp card:
155 - Up: Try chicken instead
Beautiful..
I sous vide my steaks to 115 and then finish it off in the Foodie with the broil/bake function
I've never tried that but sounds good...thanks for watching!!!
Is that enough to kill any organisms? I suggest you check the length of time it takes to kill common bacteria at whatever temperature you use. Salmonella or whatever can make younreally sick. Sous vide kills by very slow cooking long enough to kill organisms but each type of meat needs a certain time at any given temp to kill any given bacteria etc. Flash frying to reach 130 is not the same as slow cooking at 130
Nice
BBQ WAY FASTER OR A TOASTER OVER WITH CONVECTION 22 MIN THIS IS SILLY
all good, except for the constant handling and smashing of the steak... ha! (but watching this makes me want to reverse sear some USDA Prime Ribeye steaks in the oven!! :))
Information good, however painful to watch.
There is no reason to press the lid down when closing it when your pot is new just align the arrows and it slides like butter into the closing position. The reason you're struggling to close it is because you bend the pots metal screw threads 😂
Do yogurt in the sous vide some time.
I might try that sometime...thanks for watching!!!
Do you think this was a little time consuming? 🤣
Sous vide does take a little longer but the end result is one of the best steaks you can cook at home...imho...thanks for watching!!!
@@JohnSanders I’m unboxing my Pro Crisp and can’t wait to try it out!
Let me know what you think!!!
I've never seen anyone take 3 hours to cook a ribeye. Those steaks could have been cooked to perfection in a cast iron skillet 2 1/2hours ago.
wHO THE HELL WANTS TO WAIT 3 HOURS FOR A STEAK ?
120-130 is not rare, 125-130 is a perfect medium rare, 120 is more like rare-medium rare. I’ve been cooking perfect steaks for 25 years.
Wtf is sous vide?? Im starving for steak now..
It's a really good method...I think you will be impressed...thanks for watching!!!
cooking in a plastic. wonderful
he is so sweet
Video is a terrible waste of time. You spent 3+ hours doing what you could have done on a grill or a cast iron skillet in less than an hour. Hope the steaks were worth it.
You obviously have no understanding of how sous vide works!
I can cook a steak in half that time on my smoker with a reverse sear and a great crust that would be 10x better. Will this suffice? Yes. Is it the best steak you can cook at home? Absolutely not.
Blah blah blah