➡ BUY THE AVERAGE KITCHEN SILICONE KITCHEN TONGS! amzn.to/3vcTte0 ➡ BUY THE BREVILLE JOULE TURBO SOUS VIDE USA: amzn.to/3WU7fNy Canada: amzn.to/3WU7gkA UK: amzn.to/3YwotC1 ➡ CHECK OUT OUR MERCH! theaveragekitchen.myspreadshop.ca/ ➡ MARC'S DALSTRONG KNIFE USA: amzn.to/3EafqM4 Canada: amzn.to/3xnFMq3 UK: amzn.to/40Pn9sy ➡ MARC'S MEAT THERMOMETER USA: amzn.to/3KPjPrf Canada: amzn.to/3shBGk2 UK: amzn.to/3E4lZ2f ➡ SUBSCRIBE HERE FOR MORE VIDEOS! bit.ly/3aVONu0 ➡ CHECK OUT OUR LAST VIDEO! ua-cam.com/video/WLMfKwBuvRY/v-deo.html ➡ TAK FILMING GEAR Camera - Canon EOS R6 Mirrorless USA: amzn.to/3HLP84V Canada: amzn.to/3RoaWqo UK: amzn.to/3Yfa9dB Microphone - Rode Wireless GO II USA: amzn.to/40qdGrp Canada: amzn.to/40kZ6l6 UK: amzn.to/3js91oj Lights - Neewer 660 PRO RGB USA: amzn.to/3HP33Hz Canada: amzn.to/3WVpAqf UK: amzn.to/3RxDmOT ➡ MUSIC from The Average Kitchen. We use royalty-free music from Epidemic Sound. Sign up with my link to get 10% discount on your first 12 months. The first 30 days are free. Epidemic Sound: www.epidemicsound.com/referral/ipmwas ➡ UA-cam CREATOR TOOL. Use this link and get your first month FREE! MorningFame: morningfa.me/invite/theaveragekitchen
One thing you did wrong, you want to dry the steak after pulling from the bag. the water/juice on the meat causes a steaming effect when searing it causing it to keep cooking. Also, your sear should only be for minute or so on a verry high heat. I'd suggest a propane/butane blowtorch/flame thrower of some type for the sear. They make some that are indoor safe, provided you are carful.
I know this is not a cooking channel, but for future reference You would’ve had a harder sear if you had dried the steak before sticking it in the cast iron. It is hard to tell, but that hand did not seem nearly hot enough to sear a steak.
I love my sous vide slow cooker. I use it fairly regularly. I do want to get a separate sous vide device that I can use with other containers as the slow cooker is a little small for my family dinners
You need to dry the meat with a paper towel before searing it Also, I suggest reading about food safety with sous vide as it can be dangerous cooking in low temperatures in vacuum and not keeping the safety rules
I might be in it for the salmon, but I love a crispy outside like I get from the Ninja grill. I also don't like how it can only be run through the app. Great review! 😁
Hi, Marc & Jamie! That food looks great! But $380Cdn...Holy Moly!!! But Breville makes really great products. I don't sous vide enough to make it a practical purchase for us. But you guys enjoy it! I wouldn't mind seeing you review more Breville products. I LOVE your videos!!! Keep up the great work, guys!!! Nancy
I am a long time sous vide person. I don’t have the one you used. I didn’t want one that was dependent on the internet. Also, I think you get better results with thicker steaks and pork chops. You should weigh your meat down (especially pork) because it will tend to float to the top. A wire rack on top of your pot with clips works well. We won’t cook meat any other way!
Hi guy's a great vlog again, I've been a butcher now for 42 years and I've been using sous vide for at least the last 30 years and it is just the best way to cook food and the best results every time, people say that it takes to long but just like a pressure cooker you allow time to bring it pressure and release the pressure and it's the same as sous vide you just plan ahead of time and it becomes part of the norm, personally for me i use a good powerful blow torch to brown and char it as much as you want and it tastes exactly the same as if it came off a bbq especially burgers and ribs and chicken and so on and saves time not needing to fry it, cheers guy's 🍻
I love this review. It was given as if I had done these tests myself, and touched the points I was looking for, but you give a great end result summary. I will subscribe. 😁
➡ BUY THE AVERAGE KITCHEN SILICONE KITCHEN TONGS!
amzn.to/3vcTte0
➡ BUY THE BREVILLE JOULE TURBO SOUS VIDE
USA: amzn.to/3WU7fNy
Canada: amzn.to/3WU7gkA
UK: amzn.to/3YwotC1
➡ CHECK OUT OUR MERCH!
theaveragekitchen.myspreadshop.ca/
➡ MARC'S DALSTRONG KNIFE
USA: amzn.to/3EafqM4
Canada: amzn.to/3xnFMq3
UK: amzn.to/40Pn9sy
➡ MARC'S MEAT THERMOMETER
USA: amzn.to/3KPjPrf
Canada: amzn.to/3shBGk2
UK: amzn.to/3E4lZ2f
➡ SUBSCRIBE HERE FOR MORE VIDEOS!
bit.ly/3aVONu0
➡ CHECK OUT OUR LAST VIDEO!
ua-cam.com/video/WLMfKwBuvRY/v-deo.html
➡ TAK FILMING GEAR
Camera - Canon EOS R6 Mirrorless
USA: amzn.to/3HLP84V
Canada: amzn.to/3RoaWqo
UK: amzn.to/3Yfa9dB
Microphone - Rode Wireless GO II
USA: amzn.to/40qdGrp
Canada: amzn.to/40kZ6l6
UK: amzn.to/3js91oj
Lights - Neewer 660 PRO RGB
USA: amzn.to/3HP33Hz
Canada: amzn.to/3WVpAqf
UK: amzn.to/3RxDmOT
➡ MUSIC from The Average Kitchen. We use royalty-free music from Epidemic Sound. Sign up with my link to get 10% discount on your first 12 months. The first 30 days are free.
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➡ UA-cam CREATOR TOOL. Use this link and get your first month FREE!
MorningFame: morningfa.me/invite/theaveragekitchen
One thing you did wrong, you want to dry the steak after pulling from the bag. the water/juice on the meat causes a steaming effect when searing it causing it to keep cooking.
Also, your sear should only be for minute or so on a verry high heat. I'd suggest a propane/butane blowtorch/flame thrower of some type for the sear. They make some that are indoor safe, provided you are carful.
Great tip! - J
I know this is not a cooking channel, but for future reference You would’ve had a harder sear if you had dried the steak before sticking it in the cast iron. It is hard to tell, but that hand did not seem nearly hot enough to sear a steak.
Good tip! - J
Great video. Can you do a review of the Cosori Turbo Blaze air fryer. Thank you.
We'll see what we can do! Thanks for watching! - J
I love my sous vide slow cooker. I use it fairly regularly. I do want to get a separate sous vide device that I can use with other containers as the slow cooker is a little small for my family dinners
Awesome! Let us know what you get! - J
Awesome! Let us know what you get! - J
You need to dry the meat with a paper towel before searing it
Also, I suggest reading about food safety with sous vide as it can be dangerous cooking in low temperatures in vacuum and not keeping the safety rules
Thanks for the tips! - J
I might be in it for the salmon, but I love a crispy outside like I get from the Ninja grill. I also don't like how it can only be run through the app. Great review! 😁
Thanks for the great comment! - J
Hi, Marc & Jamie!
That food looks great! But $380Cdn...Holy Moly!!! But Breville makes really great products.
I don't sous vide enough to make it a practical purchase for us. But you guys enjoy it! I wouldn't mind seeing you review more Breville products. I LOVE your videos!!! Keep up the great work, guys!!!
Nancy
Thanks so much Nancy! Funny you should ask for more Breville reviews....stay tuned! - J
I am a long time sous vide person. I don’t have the one you used. I didn’t want one that was dependent on the internet. Also, I think you get better results with thicker steaks and pork chops. You should weigh your meat down (especially pork) because it will tend to float to the top. A wire rack on top of your pot with clips works well. We won’t cook meat any other way!
Thanks for the great tips! - J
Hi guy's a great vlog again, I've been a butcher now for 42 years and I've been using sous vide for at least the last 30 years and it is just the best way to cook food and the best results every time, people say that it takes to long but just like a pressure cooker you allow time to bring it pressure and release the pressure and it's the same as sous vide you just plan ahead of time and it becomes part of the norm, personally for me i use a good powerful blow torch to brown and char it as much as you want and it tastes exactly the same as if it came off a bbq especially burgers and ribs and chicken and so on and saves time not needing to fry it, cheers guy's 🍻
Thanks for the great comment! - J
@22seanmurphy great comment. Thanks very much!! Marc
I love this review. It was given as if I had done these tests myself, and touched the points I was looking for, but you give a great end result summary. I will subscribe. 😁
Thank you very much for the feedback. Marc
The salmon looked great...but how did the skin turn out?
Certainly not crispy like pan frying. Marc
@@TheAverageKitchen I figured :( I can't eat mushy skin.
@bbymks5 touché.
Looked well done to me
👍🏼
Looks like you needed a lot higher heat on the skillet for the steak and preheat more, not cook it longer.
Thanks for the tip! - J
You lost me when you said it’s exclusively run by your phone.
I agree that it’s a negative. Marc
👍🏻❤
👍