Lesson: Sous Vide 101 | Blue Jean Chef
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- Опубліковано 18 вер 2019
- An introduction into sous vide cooking with a sous vide circulator, including tips and tricks. Get precise results every time. More information at the links below:
"Make It Sous Vide" eBook by Meredith Laurence available for $0.99 here: bluejeanchef.com/product/make...
Sous Vide Cooking Charts here: bluejeanchef.com/cooking-scho...
Sous Vide Recipes here: bluejeanchef.com/recipes/cook...
Sous Vide Tips and Tricks: bluejeanchef.com/cooking-scho...
Learn more about Sous Vide Cooking here: bluejeanchef.com/cooking-scho...
Hi,and Mahalo Nui from Kona Hawaii
I am a retired guy from Kona and have been tutoring some kids who have been homeschooled here in Hawaii--this tutoring was to transition them back into the normal school system--part of the tutoring involved some cooking classes mixed with history/geography lessons-IE Pizza making while studying about Naples, Pompei, etc, etc.
One thing led to another and some of the students enterprisingly obtained weekend cooking jobs using the informal cooking classes during my tutoring.
Recently I have been introducing some of these kids to Sous Vide cooking--I have looked at hundreds of Sous Vide videos to direct my students to-- yours is the best!
Also your other cooking school videos have become a staple!
Aloha Nui Loa
I’ve watched a lot of sous vide videos and have been cooking this way for several years. This is the best video to describe the method for the uninformed. Thank you!
I cooked elk steaks with a soup vide a couple days ago and it was a 180 in tenderness.
Sous vide it turned them into a filet….very impressed
Only used about 6 times so far but food turning out great. ua-cam.com/users/postUgkxK2YRU9uBOXzuIEV660Qo3sX7dJDJLg72 Nice tender roasts. You do want to get a lid to go over your stock pot to keep water from evaporating. I've used it for 6-48 hours with lots of luck. A lot is trial and error to figure out since thickness and cut help determine the best time. 135 always gives a perfect med (pink all the way through). I cooked frozen solid 3 1/2" roast for 48 hours ... it was so tender its almost falling apart. Nice to put it in and just forget about it, with silicone lid I didn't have to add water at all during 48 hours.
Thank you so much for this video. I just got it in an email and watched it this morning. I couldn’t really think why I would need to do this but after watching the video I’m hooked lol. I saved the email so I can revisit from time to time. Again thank you.
I finally used my Anova Precision sous vide yesterday - I put a frozen thick filet that I buttered, salt and peppered then vacuum sealed in to cook for 3.5 hours - then a quick sear in my cast iron skillet and it was PERFECT medium rare - thanks for your video I am sure I will be using my sous vide a lot from now on 🤠
Thank you! Good information for newbies. Looking forward to beginning my journey into Sous Vide cooking.
Good luck!
So informative, and I love your process. Something we're trying to do on our channel as well. Thanks for working us through this!
Thank you so much I just purchased a sous vide machine I have been trying to research how to use the sous vide I learned alot
You do a lovely job with this video. Thank you for creating it.
I tried and tried to describe Sous Vide to my parents and they just couldn't wrap their minds around the concept, This is a Perfect Description with no Techno-Babble, something I could send to my mother or grandmother, and they can understand immediately. Thank you!
Thanks Meredith, great content in the video 👍
Excellent explanation to using Sous Vide.
Great, one of the best sous vide videos I've seen. Thanks.
Nice video I sous vide steak and chicken all the time the one thing I do that you did not put in this video is when I take it out I run that bag under cold water to cool the meat off because when you cook the meat if it's still at your desired temperature and then you immediately sear it you're going to raise the temperature that meat above the temperature that you wanted if you cool it off you can sear your meat and not worry about it anyway just a suggestion p
You could also put it in an ice bath which would allow you to sear it even longer.
Thank you for your time, the excellent charts you so kindly shared and such a lovely and informative video tutorial. You’re very pleasant to listen to. I had to subscribe.
Some of the other tutorials I’ve watched were not even close to the clear and concise video you made on the sous vide. I hope you make more sous vide videos as your time allows.
Excellent, thank you.
Excellent information. One of the uses I will have for it is pasteurizing eggs to make salad dressing or mayonaise. Steak, also, of course!
Thanks,greetings from Belgium. Ronny.
Brilliant !!!
Wow, really nice channel and very informative! Thanks! Instantly subscribed!
Great video!
Thanks for the help.
Excellent instructional video. Well paced, well structured, and well presented. By the way, I think you only mentioned this once, but the reason for expelling the air is to maximize the heat transfer and ensure that it’s evenly distributed. The lack of air may help the bag sink, but that’s just a bonus.
I use clip top glass Le Parfait jars. They are heavy and sink well and if the gasket is relatively new they are waterproof. Sometimes I add broth to displace the air. After the cook I remove the meat, flatten it out and blot it dry before searing in the pan
Awsome video
I just purchased a sous vide cooker since I have been hearing so much about them. This video has given me so much info and your cooking chart is a great tool to have. Going to try and do some steaks this weekend. Hope they come out as good as yours looked. Wondering have you done chicken breast if so how did they turn out?
Hi Meredith, I have loved watching you on the Q, but even more here!!
I just bought an IP Duo Plus with a sous vide function and tried a steak the other night that came out perfect! Can't wait to try some other of your recipes. Thanks so much for your expertise and easy explanations
I would absolutely love, if your time/temp chart was available in Celsius temperatures as well. (I do know how to convert, but a chart already converted would make it so much easier!). Thanks for the great tips anyway!
Hi Blue Jean Chef hope everything is going fine you look great thanks for sharing 👋
Great video Meredith.
I would like to know what brand Trivet Mat you are using. Please let me know.
Thank you.
Just FYI, your description of reverse sear is inaccurate. To reverse sear a steak, you sear at the end of a low temp cook, not the beginning.
Great video! I just started cooking using the sous vide method a few days ago and can't believe the difference in taste from conventional cooking methods! I may have missed it on the video, but is it safe to reuse zipper bags after cooking the sous vide method? If so, does it also apply to chicken and pork? What would be the best way to clean the bag provided it is safe to reuse. I certainly don't want to get Salmonella from improper use. Thanks in advance for any useful information!
thanks so much for this video. I have learned a lot :-) I guess if I set up the sous vide machine for 2 hours, it will stop heating the water at this ti me. But can I leave the food in this water until I come back from work or I have use or store the food as soon as the cooking process is done.
actually what you did is a reverse sear, but i still love you, and i realize you were filming on opposite day, and thus were perfectly right.
Hi! Thank you for very informative video basic Sous vide. I have question:s: After you cook , can I still use on the next day before opening the zipper bag ? After you put in the cooler , what will be my next process?
Thank you
I wish you would have chosen a Chuck Steak, a tough cut that will benefit from sous vide method the most. I need to determine how long & what temp to use.
Have my sous vide coming in a week, one thing I might add is if your going to spend the time to cook with this method, just break out a little more and buy a vacuum sealer.
Can you put pre-prepared frozen food in the bath? And do you recommend any particular soups vide device? Thanks for a great video. I’ve been wondering about this method for a while but it seemed too complicated.
Of course, you could. It will heat the food to your setting and not overcook it. Then just warm it a bit more just prior to serving. I see no reason you could not drop the frozen food into the pot in the mourning and it would be ready for tonight's dinner. Prices range all over and 90% of us will be happy with one around $90 on Amazon. And it really is not as complicated as it seems. There are dozens of methods and watch many Videos and developed your own techniques and methods. First time I made something was inch thick pork chops. Everyone said they were the best they've ever had! Good luck!
Do you have to cool your meat in frige before you pan fry or did you pan fry as soon as you took out of the water bath
Hi Meredith, Im planning to give someone a steak that i sous vide. I will put it in the cold water bath to jump start the cooling process and freeze it. I want to give the steak frozen. What is the best way to finish the cooking if my friend doesnt have a sous vide machine to reheat it before searing it for serving. I hope you can reply. Thanks
What do you think about mult cookers that have sous vide function
I like your hair style ~ so beautiful 👍pretty CHEF ❤️
Meredith, any recommendations on a specific brand to purchase? I’m looking at the Anova but I don’t know if there are better options. Can’t wait to take the plunge into this new style of cooking.
Hi. I have used the Cook's Essentials version and the Anova and they both work great for me. If you are out looking at all brands, think about whether or not you'd like to control your circulator through an app on your phone, or if you'd prefer using the controls on the circulator itself. Also, check out the wattage of the circulator. The higher the wattage, the bigger container of water it can heat effectively. If you decide to start doing things like racks of ribs or big briskets, you'll need a big vessel and a sous vide circulator that can handle that volume of water. Every brand should list how much water it can effectively heat. Have fun!
Anyot try it in an instapot on sous vide setting?
There is no circulation impeller bit I am guessing that it shouldn't make much difference since the instapot is better insulated than sau that lexan container or a stock pot especially if put the lid on it.
And the heating elements are wrapped around the pot and not just in one place lilke in a sous vide circulator.
I am just not sure if the instapot has a PID controller like an aonova or other circulator does.
I wonder if it is as accurate at maintaining the temperature.
It is certainly better insulated but that might also be bad in a way too.
You stated that chicken (chicken curry receipt) needs to cook 2 hours to be safe, I have also heard that a whole chicken breast needs to cook only 1 hour at 149 degrees to be safe. Are both statements correct?
At 9:44 reverse sear is defined as searing prior to cooking...I think the opposite it true.
Do you only sear the steak in the cast iron pan on one side only?
Sear both sides!
When you have a very tall water container to use for sous vide but the max water line on joule is 8 “ how do you do taller jars? Sit joule on a jar of veg and clip it onto the side of the water container?. Just. Urious
Deeper container....bottom of device does not need to be close to the bottom of the vessel you use.
Can you put the bag in with frozen meat?
Yes!
Just takes a bit longer.
Will this tool tenderize a tough type of meat ?
Yes it will! You can cook a cheap pot roast and it will be as tasty and tender as a ribeye steak.
Can the water be reused after cooking?
No! You'll die 💀!!! 😶
2:45 did you just give Guga a shout out?
How about just boil the steak bag in a regular pot?
Listen to the hows and whys....not even close to this method!
Is it safe to leave on when not home like a slow cooker?
The temperature is actually lower than a slow cooker, so I think it is safe.
can i use your video to show to inmates?
As she said the temperatures are not really high enough to worry about plastic. But I avoid plastic by cooking in waterproof glass clip top Le Parfait jars and add broth to displace the air.
Why would I sous vide steak for an hour when I can get the same result in 4 minutes? Maybe with a joint of topside. I will try that if there is no good result I will sell my equipment to someone who is taken in.
My butcher vacuum seals his meats. It has labels on it of course. Is it ok to put it in as is, or will the label fall apart and damage the circulator ?
The problem is that your butcher does not season the food and you have to open the pack to add seasoning or wait to season before eating. You can Sous Vide several servings then save the sealed bags in the freezer, To use put the package back into the sous vide bath a second time long enough to bring it back up to temperature then open and sear. I don't think it would be good just to thaw in the refrigerator then sear. Great Video.
You are so amazing and strong! I cried the whole video with you! You’re doing amazing 🙏❤️🌻
Dutch oven.
+1
140 degrees for chicken?!??
What about cooking things to a safe temp above 160 degrees?
1.) Buy the right stuff. Get the Anova sous vide circulator and their name branded vacuum sealer, vacuum bags and sous vide tub (it has a lid and hangers.) It'll make sous vide easy.
2.) For steak: put your meat, thyme and a couple garlic cloves(cut in half) in the bag. No salt, no pepper. We're not making a steak pickle, so don't brine the steak!! Not only will salt at this point ruin the natural flavor of steak, it'll dry it out and ruin the texture as well. Definitely do NOT salt before sous vide. And don't pepper it either!!! No butter, no nothing. Just steak, thyme and garlic.
3.) Do not salt or pepper before you finish. Jeez.... Fried, smoky, charred bits of carbon that used to be pepper taste awful. So don't do that.
4.) Get your cast iron SMOKING HOT. Literally smoking. That's when it's hot enough. Do not use butter to finish in cast iron. Clarified butter is okay but olive oil is best. And don't immediately throw your steak in right away, wait 10-15 seconds and let the oil get hot.
5.) No need to pat dry your steak, it's going into a wet oiled pan and no matter how dry you get it, it's still going to spatter about the same. So just skip that drying. Don't count to 30 and assume you've done your job -flip the damn steak and look with your eyes. That's the best way to know. Also, count to 20 so you know you've not gone over the maximum time limit. If you need more time, you didn't get your cast iron hot enough.
6.) Time to salt? Yes and no. Don't salt your steak, salt and pepper your cutting board. Let your steak rest first so it soaks up all the juices she seems to hate. Then you can either slap both sides of the steak on the salt and pepper or slice up your steak and toss it like a salad in the salt and pepper.
7.) Basically don't do anything she said to do. Especially salt and pepper before hand. Do it at the very, very end and you'll actually taste the salt and pepper and you'll need a lot less and it'll be better tasting and better for you. Seriously. Never, ever salt or pepper before finishing. ONLY salt your cutting board.
Thank you Warden Cobb, you speak truth and make perfect sense.
Would this apply to boneless pork chops? I'm trying my Anova sous vide wand for the first time. I salted the pork before immersion :(
@@karissacoyle1660 it depends. The factors are the amount of salt you used, the time you will have the chops immersed and the quality of the cut.
Whatever goes in your sous vide will have its flavours enhanced and whatever seasonings you use(especially salt) will penetrate your food completely.
Cheap chops are more often than not soaked in brine before being sold at stores. That's why most people complain about porkchops being salty. They often are already.
I recommend using salt only after tasting the food for seasoning -so just prior to serving. You'll get the salt right and you'll also use less. Good for your heart and your overall health.
Good luck
Sounds like a slow cooker would yield the same result?
Slightly different to slow cooking. But you can use a slow cooker to sous vide if it has a temperature control dial and you have a ziploc bag.
Slow cookers don't have the precise temperature control that this does.
Hi John. Sous vide cooking holds the water at a temperature that is often much lower than a slow cooker, so you can't get the same results, I'm afraid. Most slow cookers go as low as 180ºF, but you would need to keep the temperature around 135ºF for a medium rare steak. The other trouble is that a slow cooker doesn't circulate the water so you don't have perfectly even temperature control. The sous vide circulator circulates the water through the tube, keeping everything the same temp. Hope that helps explain it.
Can you reuse your plastic bags?
I live to EAT
I EAT to live. 😶
What about heated plastic releasing chemicals into the food?
All food grade bags...You'd have to look very hard to find ones not food grade.....will be safe for any cooking method.....
Chemicals are good 👍 for you. 😶
Iv watched lots of sous vide tutorials on cooking steak. All that messing about when you can just slam it in a pan and let it rest. I can see the even cooking “thing” but two hours and then using a pan or flame thrower. Still kind of interested but still not convinced it’s just too much faffing about.
Unless you've tried it, you just don't know what you don't know. I can make a great steak in a cast iron skillet, but using this method is next level.
God bless the bar-b-que grill. 🙄
Thank you! After watching all the time, wasted water, paper towels, plastic bags and the added washing of dishes. I decided I will never by a sous vide calculator....
does any one realise this is how people cook in prison
What I'm concerned about is that sous vide cooking is not sustainable and environment friendly. A lot of plastic waste is being made.
Just cook in sealable waterproof glass jars instead. Use broth to displace the air around thd meat. If you use the appropriate sized jar you don’t need much broth. When the cooking is done just flatten out your meat and then sear in a hot pan
Sounds overdone to me.
You can set the temperature lower if you need medium-rare or rare steak.
To each their own. The beauty of sous vide is that you can set the temperature to cook the steak the way that you like it, from rare to well done.
I hope that steak tastes amazing. Because that did not look tasty at all.
My only question is cooking plastic inside your food is not safe. Just my common sense
I never see anybody tell the Medium well temp, only medium rare.
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