Look, I get the outcry about everything on this channel being Joule related, but to be honest, if you strip away the fact that they use Joule and just cook the steak by your preferred method, it's a pretty nice recipe with that puree and salad. Joule is their baby, they're going to keep promoting it, but when it comes down to it, this is all free content. So take away whatever information you can from the video, even if you don't have a sous vide cooker at home.
I didn't mean they're free to produce. I was saying they're free for us to watch so we shouldn't complain so much. PS, I made the broccoli puree last night. So easy and delicious.
Nah, I just eyeballed it. Really simple though. I sauteed some garlic and onions in olive oil, added the broccoli and some chicken stock just to create a little extra steam to soften them up, and then blended it all together. Checked for seasoning and that was it. Really good.
TheStallion234 - Or you can just get another brand of sous vide machine, and follow the directions from there! I opted not to get Joule because I have no need for Wi-Fi or Bluetooth in order to cook food. Your mileage may vary.
So I have had the Anova for a couple of months ua-cam.com/users/postUgkxK2YRU9uBOXzuIEV660Qo3sX7dJDJLg72 and I've made steaks about 7 times, chicken 3 times, brats once... I'd say every time the food has been cooked perfectly. I start with hot water out of the sink so I have not timed how long it would take to get to temp from say 'room temp', but so far the Anova for the price has done an amazing job.The recipes and app are very straight forward, most of the recipes are from what people post so it's hard to tell if this is the ultimate guide for cooking everything but nothing I've made has turned out bad.. I even went mid-well on some smaller steaks because I didn't know if my neighbors like mid-rare and it turned out fantastic.I will say I will have to tweak recipes though to my liking.. either way the Sous-Vide is a success for making food taste great, safely cooked and keeping things moist, that in itself is worth it. I'd like to see how Hamburgers would turn out.
Tip: make sure you PAT THE STEAKS DRY before searing them. Searing a wet steak is next to impossible and you only end up cooking the inside longer. I'd use a paper towel to get off the excess moisture, then put more salt & pepper on them before searing.
I wish you guys would go a bit more in-depth with these videos for those of us who already bought Joule, because I know you take care of painstaking details when you cook. I think we've had plenty of "Intro to sous-vide" videos for now!
I've gone through their app and their website, and funny enough I learned the most from their comments sections where people ask specific questions (eg. patting meats dry before searing, what to do with cheap/tough cuts, specific sous-vide egg times because their egg calculator isnt realistic, etc.)
I'll still watch these videos, but before all the joule videos chef steps stood out from other channels because of their interesting recipes, techniques, and sophisticated-ness, but now they're just like any other channel
*🤪🤪Great value for the money. Got this for my son and **MyBest.Kitchen** he made a 3 lb beef tenderloin for Christmas dinner. 😊😊😊Best filet I've had outside a top end steakhouse. ✅✅✅So good, I bought 2 for myself.*
The pekin duck, the crispy chicken, the biggest pastrami, the cakes, the dry ice series, the deep fried series, the gelees, the gels, the quail egg, the tofu, the pizzas... And I can go on and on naming NON sous vide recipes... a format that i miss a lot.
Best $200 we've spent in the last few years, and if it also supports a vibrant cooking channel, totally worth it. The Joule so far for me is flawless, was telling my wife last night that it would be nice to have a log available of your usage. I've used it a ton too.
Made an impromptu Valentines meal with similar prep. My hubby liked the broccoli cream. I made some mashed potatoes with sour cream , had to add asparagus on the side lol. I’ll try with the radicchio next time .Having Sous vide device is the best. This video was nice simple and quick I don’t use non stick pans for searing and pat them dry
People used to complain about how they always did sous vide and it wasn't something home cooks could easily achieve, then they came out with an at-home sous vide product AND did a video on at-home sous vide without it, and people complain that their videos all use Joule and are just advertisements. Amazing.
Did this in my igloo cooler via the "sous vide hack". Man, I cant get over it still. Was the most amazing Tbone and New york strip from winn dixie that, I haven't even had a piece of beef like this in a restaurant. Unbelievable. Key is to cook for 2-3 hours from what I have found. So tender and cooked to perfection at 129 degrees. I salted with pepper, garlic oil, and some rosemary. It's crazy people, try it. I added 3 large steaks, about 1 to 1.5 inches thick to the water. Have the steaks close to room temp. Dont want them too cold, it will cool the water. If you want to try it, get the hottest tap water, fill the cooler to a third. Then boil water, pour it in until it reaches the temp, may have to boil more than one pot of water. Get bags that seal well. Go for well more than an hour for super tender meat is my advice. Dont get me wrong, an hour is tender. But we can get crazy. Super hot pan, and turn at 40 seconds or grill on flame at the same time. Next im adding a strip of bacon!!!
Past 2 weeks there have been 5 videos. All Joule advertisements. Do you lack the social awareness to realize your viewers aren't idiots and will leave?
lenhister grow up. These guys are a business and are acting like it. What business in the world doesn't advertise their product? No one has a gun to your head to watch these videos.
I love sous-vide cooking. I just wish they promoted recipes that went deeper then just cooking tender meats. They use to do so many awesome video with smoking meat and sides and sauces. I'm cool with this being a sous-vide channel but not a "how to cook a steak again" channel. Seriously they have like 10 videos on how to cook a steak.
Almost everyone in the comments is complaining about the video series. I enjoy it. Although they are promoting their product in the videos, they still give you good information and as a few people said you can use any other sous-vide tool instead if you can't get a joule. But I have to admit that the same clips of sizzling water drops and sliced onions get a little bit annoying.
I know you probably won't listen to me because i'm just a random guy who watches your videos and it's your business, but; PLEASE PLEASE PLEASE do multiple videos per week, with a theme/series running on each day. like, mondays could be Riley doing fried recipes, wednesday could be Grant doing sous vide meals, friday could be nick doing old school baking, etc etc. I think your viewers would LOVE the fresh content, people who still love the sous vide videos still get it, and everyone's happier that there's more videos to watch! But even if this never happens, I've been loving the videos so far guys, keep it up!
Would you guys ever consider doing a subscriber recipe suggestion video, where people suggest classic dishes for you to make, and you guys perfect them?
Dear ChefSteps I'm from Denmark and i've been following you guys for a couple of years now. I love your videos and i've been wanting to try sous-vide cooking for a long time! Of course i was quite excited to see that you have developed your own sous-vide machine which looks amazing! - Unfortunately you don't ship outside the US and i guess that's understandable in the beginning of production. I'm going to Los Angeles in a couple of weeks for a vacation and i thought that now i could FINALLY get the Joule! - But then i find out that it runs on 120 V and that this could destroy the machine if used with danish outputs (240 V). I have close to zero understanding of how machines like this and electrical outputs works, so forgive me but - Why do you not make a version that runs on 240 V?!?! Now i am forced to buy a product from your competitors even though i'm travelling across the world, i can't even buy your product. Kind but dissapointed regards Andreas
Well the standard in the US is that they use 120 V (because they are special like that and their power grid is out of date as well, but let's not get sidetracked here) Not entirely sure what to look for, but some american certified appliances does actually work at 240 V, and vice versa, (usually US devices goes pop in EU or EU appliances runs at half efficiency in the US, so your EU kettle will forever never hit the boiling point) IT is to my understanding that the Joule isn't designed to run at 240 V. Getting all the certifications and clearance to launch sale of Joule in EU is quite a headache and it will take time, which I hope will come through this year. I already got an Sansaire, but I still want a Joule, because of the compact size and it never hurts to have another sous vide at hand. And as we say 'alt godt kommer til den der venter' og held og lykke. While I sit here and pretend it's chefsteps-chrismas extreme edition. :D
Alexander Foghmar with all due respect, I think you got it the other way around. 240 output in EU and a device that only needs 120. You use a step-down transformer to change the 240 output to 120 output so you can use your 120 device. Step-down transformers are relatively cheap if you really want to get one.
Oh, it's late 1am here. My mistake. But then, not sure if you can get in app store here yet and switching between app store accounts(a DK one and US) is slightly messy.(?)
I just bought joule and was wondering how I can make lucky charms cereal out of it. I already have the lucky charms and milk but was wondering how I should use joule. If you could respond within a day that would be great because I have to make it for my kids tomorrow morning.
hey chefsteps if you want the briccoli pure even greener put som bicarbonate in it .... and it goin to keep the green color ... for days .... cheers from Sweden.....
Ignore the brand and look at this as promotion for sous vide. Sous is great. There are lots of options or products to use to do it. I have a large setup using a hotel size bain marie and an Auber-WS controller that works great even for big parties. Personally i don't like cooking Fillet with Sous vide for my self (for 15 -30 sure but for 4 it's silly), they are already tender enough. I like the chew from grilling better than the mushy tenderness from Sous. Sous is best for making tough cuts tender, they have more flavor. YMMV
A concern when cooking steak sous vide: What do you do when your guest want their steaks at different temperatures, so you can't allow them to sous vide until it's time to sear? Sous vide at the highest doneness isn't an option because the other steaks will be "overcooked." Do you sous vide at the lowest steak temp, remove it, then crank up the heat and wait how ever long it takes to bring the other steak up to temp, allowing the first steak to "hang out" while the other cooks?
my two cents on it is that most people aren't too picky between medium and medium rare if they like their meat pink. I would just cook the steaks somewhere in that range; you get so much nice pink meat doing it sous-vide that everyone will be happy. If they like them rare or well-done, just do it on the grill or pan or whatever you're using, you don't gain anything from cooking something to well-done in a water bath. If you did want to get really fancy, a restaurant I worked at would prep their sous vide steaks by cooking a batch of rares, a batch of mediums, etc; then you just need to keep them cool and bring them up to temp before searing and serving
My advice would be cook to the most "undone preferred" in Joule, then finish to the desired temp in pan. It won't be as perfect but its the best I can think of right now.
You should check out chef Thomas Keller's cookbook, Under Pressure, where he suggests rolling up the herbs in open sided bpa free plastic wrap sachets, so that there don't get to be overly strongly tasting or discolored spots on the food.
Been using joule for a few months now. It's feels like cheating because these steaks are the best you could ask for with so little work - now I can 'risk' buying higher quality cuts because I won't screw them up. Would love more joule recipe videos - I've started doing anything I can sous vide.
great video as always. thank you very much. I like to cook sousvide and your videos are helping me alot. Still waiting for the release of the joule in europe. wish you all a nice day.
did i can only prepare in sous vide before grill? how minnutes i need for fillet mignon preparing before grill ? how much days can stay in fridge prepared before be grilled ?
Look, I bought into joule when you first announced it, and I'm as carnivorous as anyone out there. But y'all need to get back to the science stuff. You used to post fun and interesting things that were really cool to learn - now it's like, all cooking with joule and searing in a pan. I'm all for sous vide, but you're beating a dead horse with some of these videos.
I don't understand everyone's problem with them using Joule? This channel has always had an emphasis on cooking sous vide. Just because they use their own sous vide tool doesn't change anything. You can still use these techniques to make the dish at home with your own sous vide tool.
I have gotten to where my ribeyes are ideal (for me) every time. I kosher salt both sides and let sit at room temp for 1 hour then vacuum seal and put in sous vide bath for 90 minutes at 130. I get my skillet as hot as possible and put maybe 2 teaspoons of grapeseed oil in it. I pat dry the steak and re-salt both sides with kosher salt generously. I drop the steak in and lay a heavy skillet on top to weigh it down. I do this for 45s-60s then flip over and again 45-60s. I then sear the sides a little and it's done. If I get a 2 inch thick bacon-wrapped tenderloin filet can I prepare it the same exact way as I do the ribeyes or will anything need to vary? Thanks!
I've always read that you shouldn't sous vide actual garlic, that you should use garlic powder instead. is it okay in this instance because of the lower temp or shorter cooktime(around an hour)?
How does joule cope if you want two steaks done at different levels? Say one rare one med rare? Do you just take one out first or can it warn you when to take out each?
you do know u can do the exact same recipe using a different sous vide machine? literally they're only trying to simplify everyday recipes to help home cooks perfect dishes whats with the salt about joule smh
Dosn't the joule app have all the recipes on that app? Also for the past 5 vids it's been the same type of video just with different proteins, puree veg sous vide meat salad.
i have joule, i go through medium to medium-well steaks.. but why does my steaks looks orange kinda? not pinkish... at all.. i had fresh tenderloin.. so dont think its from bad meat or anything.. what could have been wrong?
Love my joule and great idea in the broc puree. But please do not tell people to get a non stick pan ripping hot. Many people have nonstick pans that will release toxic chemicals if they get ripping hot. Better to use cast iron, carbon steel, or a good clad pan. Also, nooooooo on that olive drizzle. You just traded beefy great flavor for all you taste is oil. I went to a cooking class recently where they ruined our steaks at the last second that way. I know people think it makes them cool to drizzle olive oil on everything, but do not mistake olive oil for bacon. Olive oil has its place, but it does not make everything better. For the haters, chefsteps makes the joule, so I was not surprised that this was a commercial. And no, a reverse sear will not do the same thing in less time. Reverse sear is excellent, and I have cooked many excellent filets that way, but the sous vide filet oscar I made last week was on another level. The texture is a little different and reverse sear can still give you a bit of a bullseye doneness. You also still need to get it out of the oven within a very small window of time for perfection. Not true with sous vide. The window for perfection is much longer.
I am sure sous vide filet is good, it just seems to miss the point of the technique which allows you to tenderize typically tough pieces of meat that are packed with flavor.
And again Chef Steps is waaay off on the sear. 1) Non Stick pans do _NOT_ do high heat well (will wreck your pan). Google it if you don't believe me. 2) They never mention you should dry the meat before the sear else you are steaming the meat. 3) Using a high smoke point oil to sear (they use butter which will burn). I am pretty sure they are all about the glamour shots and making it look easy and yummy and sexy to sell their product rather than show the process is a bit more involved. That said the recipe looks yummy and worth a go. Sous vide cooking is great. It's just not quite as simple as they would have it.
Also you should not use fresh garlic in sous vide or put fats/oils/butter inside the bag which Chef Steps does basically every video but who's counting? At the end you get a fancy looking steak that is well plated so obviously the information must be good.
Instead of complaining about all these videos and threatening to unsubscribe, why don't you all just shut up and actually do it. I love my Joule and I love these videos. Keep up the great work guys!
Next week Joule advertising Then Protein cooked mention joule about 3 time Then after Get a vegetable use joule and talk about joule Finally talk about how joule makes it great and a few more times about joule End it with order joule
Look, I get the outcry about everything on this channel being Joule related, but to be honest, if you strip away the fact that they use Joule and just cook the steak by your preferred method, it's a pretty nice recipe with that puree and salad.
Joule is their baby, they're going to keep promoting it, but when it comes down to it, this is all free content. So take away whatever information you can from the video, even if you don't have a sous vide cooker at home.
I didn't mean they're free to produce. I was saying they're free for us to watch so we shouldn't complain so much.
PS, I made the broccoli puree last night. So easy and delicious.
Nah, I just eyeballed it. Really simple though. I sauteed some garlic and onions in olive oil, added the broccoli and some chicken stock just to create a little extra steam to soften them up, and then blended it all together. Checked for seasoning and that was it. Really good.
TheStallion234 - Or you can just get another brand of sous vide machine, and follow the directions from there! I opted not to get Joule because I have no need for Wi-Fi or Bluetooth in order to cook food. Your mileage may vary.
So I have had the Anova for a couple of months ua-cam.com/users/postUgkxK2YRU9uBOXzuIEV660Qo3sX7dJDJLg72 and I've made steaks about 7 times, chicken 3 times, brats once... I'd say every time the food has been cooked perfectly. I start with hot water out of the sink so I have not timed how long it would take to get to temp from say 'room temp', but so far the Anova for the price has done an amazing job.The recipes and app are very straight forward, most of the recipes are from what people post so it's hard to tell if this is the ultimate guide for cooking everything but nothing I've made has turned out bad.. I even went mid-well on some smaller steaks because I didn't know if my neighbors like mid-rare and it turned out fantastic.I will say I will have to tweak recipes though to my liking.. either way the Sous-Vide is a success for making food taste great, safely cooked and keeping things moist, that in itself is worth it. I'd like to see how Hamburgers would turn out.
Tip: make sure you PAT THE STEAKS DRY before searing them. Searing a wet steak is next to impossible and you only end up cooking the inside longer. I'd use a paper towel to get off the excess moisture, then put more salt & pepper on them before searing.
I wish you guys would go a bit more in-depth with these videos for those of us who already bought Joule, because I know you take care of painstaking details when you cook. I think we've had plenty of "Intro to sous-vide" videos for now!
Did you download the chefsteps app? They go a little more in depth.
they have a website y'know
I've gone through their app and their website, and funny enough I learned the most from their comments sections where people ask specific questions (eg. patting meats dry before searing, what to do with cheap/tough cuts, specific sous-vide egg times because their egg calculator isnt realistic, etc.)
bassboost I think you need to BUY the classes
yeah like wtf is this pureed broc with a bit of butter... where's the seasoning, spice, flavor?
I'll still watch these videos, but before all the joule videos chef steps stood out from other channels because of their interesting recipes, techniques, and sophisticated-ness, but now they're just like any other channel
Now they're worse, because all they do is shill. Like shitty used car salesmen. Scummy.
*🤪🤪Great value for the money. Got this for my son and **MyBest.Kitchen** he made a 3 lb beef tenderloin for Christmas dinner. 😊😊😊Best filet I've had outside a top end steakhouse. ✅✅✅So good, I bought 2 for myself.*
Just call the channel Joule...
or "joule advertisement channel"
just call it whining people will whine about joule
Joule Food Channel, and no, u cant get your hands on Joule in Europe. UNSUB for now :) catch you later
Get the Anova, works perfect for me! ChefSteps is still good for recipes I guess...
Lukasz Langinger
to be fair, before they made joule 80% of their recipes were still sous-vide videos.
The pekin duck, the crispy chicken, the biggest pastrami, the cakes, the dry ice series, the deep fried series, the gelees, the gels, the quail egg, the tofu, the pizzas... And I can go on and on naming NON sous vide recipes... a format that i miss a lot.
MMMM, that peking duck recipe looks so good but I'm too lazy to make it lol.
Diego AG he said 80 not 100
chocho12321 But I think that’s why they made Joule😅
Best $200 we've spent in the last few years, and if it also supports a vibrant cooking channel, totally worth it. The Joule so far for me is flawless, was telling my wife last night that it would be nice to have a log available of your usage. I've used it a ton too.
Youre just an idiot who cant cook - congrats
Made an impromptu Valentines meal with similar prep. My hubby liked the broccoli cream. I made some mashed potatoes with sour cream , had to add asparagus on the side lol. I’ll try with the radicchio next time .Having Sous vide device is the best. This video was nice simple and quick
I don’t use non stick pans for searing and pat them dry
"put a little butter", puts the whole stick ;)
My favorite part about this Channel is watching everyone freak out about joule.
People used to complain about how they always did sous vide and it wasn't something home cooks could easily achieve, then they came out with an at-home sous vide product AND did a video on at-home sous vide without it, and people complain that their videos all use Joule and are just advertisements. Amazing.
Did this in my igloo cooler via the "sous vide hack". Man, I cant get over it still. Was the most amazing Tbone and New york strip from winn dixie that, I haven't even had a piece of beef like this in a restaurant. Unbelievable. Key is to cook for 2-3 hours from what I have found. So tender and cooked to perfection at 129 degrees. I salted with pepper, garlic oil, and some rosemary. It's crazy people, try it. I added 3 large steaks, about 1 to 1.5 inches thick to the water. Have the steaks close to room temp. Dont want them too cold, it will cool the water.
If you want to try it, get the hottest tap water, fill the cooler to a third. Then boil water, pour it in until it reaches the temp, may have to boil more than one pot of water. Get bags that seal well. Go for well more than an hour for super tender meat is my advice. Dont get me wrong, an hour is tender. But we can get crazy. Super hot pan, and turn at 40 seconds or grill on flame at the same time. Next im adding a strip of bacon!!!
Oh I've been using center cut filet mignon for a while via sous vide. Totally awesome.
I knew it's another JouleStep episode since I saw the thumbnail.
And it's always the same thing dammit-veggie puree, a filet of meat and a quickie salad. Every time!
can you show us how to sous vide that mustache
Past 2 weeks there have been 5 videos. All Joule advertisements. Do you lack the social awareness to realize your viewers aren't idiots and will leave?
They film all at the same time so by the time people comment the videos have already been done.
then why do you take the time to click on the video and leave a comment?
Rikky but if I were them I would release the vids separately
lenhister grow up. These guys are a business and are acting like it. What business in the world doesn't advertise their product? No one has a gun to your head to watch these videos.
What do you even mean lmao.
I love sous-vide cooking. I just wish they promoted recipes that went deeper then just cooking tender meats. They use to do so many awesome video with smoking meat and sides and sauces. I'm cool with this being a sous-vide channel but not a "how to cook a steak again" channel. Seriously they have like 10 videos on how to cook a steak.
Almost everyone in the comments is complaining about the video series. I enjoy it. Although they are promoting their product in the videos, they still give you good information and as a few people said you can use any other sous-vide tool instead if you can't get a joule. But I have to admit that the same clips of sizzling water drops and sliced onions get a little bit annoying.
A real chef does not need that but all i have to say is great video and i love what sous vide can do
I know you probably won't listen to me because i'm just a random guy who watches your videos and it's your business, but;
PLEASE PLEASE PLEASE do multiple videos per week, with a theme/series running on each day. like, mondays could be Riley doing fried recipes, wednesday could be Grant doing sous vide meals, friday could be nick doing old school baking, etc etc.
I think your viewers would LOVE the fresh content, people who still love the sous vide videos still get it, and everyone's happier that there's more videos to watch!
But even if this never happens, I've been loving the videos so far guys, keep it up!
Would you guys ever consider doing a subscriber recipe suggestion video, where people suggest classic dishes for you to make, and you guys perfect them?
Welcome to UA-cam's comments section.
pccalcio hell*
Dear ChefSteps
I'm from Denmark and i've been following you guys for a couple of years now. I love your videos and i've been wanting to try sous-vide cooking for a long time!
Of course i was quite excited to see that you have developed your own sous-vide machine which looks amazing! - Unfortunately you don't ship outside the US and i guess that's understandable in the beginning of production.
I'm going to Los Angeles in a couple of weeks for a vacation and i thought that now i could FINALLY get the Joule! - But then i find out that it runs on 120 V and that this could destroy the machine if used with danish outputs (240 V). I have close to zero understanding of how machines like this and electrical outputs works, so forgive me but - Why do you not make a version that runs on 240 V?!?! Now i am forced to buy a product from your competitors even though i'm travelling across the world, i can't even buy your product.
Kind but dissapointed regards
Andreas
Well the standard in the US is that they use 120 V (because they are special like that and their power grid is out of date as well, but let's not get sidetracked here)
Not entirely sure what to look for, but some american certified appliances does actually work at 240 V, and vice versa, (usually US devices goes pop in EU or EU appliances runs at half efficiency in the US, so your EU kettle will forever never hit the boiling point)
IT is to my understanding that the Joule isn't designed to run at 240 V.
Getting all the certifications and clearance to launch sale of Joule in EU is quite a headache and it will take time, which I hope will come through this year.
I already got an Sansaire, but I still want a Joule, because of the compact size and it never hurts to have another sous vide at hand. And as we say 'alt godt kommer til den der venter' og held og lykke.
While I sit here and pretend it's chefsteps-chrismas extreme edition. :D
Andreas Gjørup Nielsen why not use a step-down transformer?
Problem is he needs to boost 120 V into 240 V and that's quite a task and for some too expensive.
Alexander Foghmar with all due respect, I think you got it the other way around. 240 output in EU and a device that only needs 120. You use a step-down transformer to change the 240 output to 120 output so you can use your 120 device. Step-down transformers are relatively cheap if you really want to get one.
Oh, it's late 1am here. My mistake. But then, not sure if you can get in app store here yet and switching between app store accounts(a DK one and US) is slightly messy.(?)
any update on when joule will be available in Australia?
To the people who want to buy joule in Europe, just buy another sous vide cooker.
Frank Underwood like the Anova! Its pretty damned great!
I just bought joule and was wondering how I can make lucky charms cereal out of it. I already have the lucky charms and milk but was wondering how I should use joule. If you could respond within a day that would be great because I have to make it for my kids tomorrow morning.
hey chefsteps if you want the briccoli pure even greener put som bicarbonate in it .... and it goin to keep the green color ... for days .... cheers from Sweden.....
When is the Joule going to be available to Canada?
do you place the bag in cool water or water that has reaches your cooking temp?
When's it coming to the uk?????????????
Michael Burgess yeah this is the only reason I'm still subscribed... really want to get my hands on one
order it from amazon
Ignore the brand and look at this as promotion for sous vide. Sous is great. There are lots of options or products to use to do it. I have a large setup using a hotel size bain marie and an Auber-WS controller that works great even for big parties.
Personally i don't like cooking Fillet with Sous vide for my self (for 15 -30 sure but for 4 it's silly), they are already tender enough. I like the chew from grilling better than the mushy tenderness from Sous.
Sous is best for making tough cuts tender, they have more flavor.
YMMV
bought mine last night cant wait
A concern when cooking steak sous vide:
What do you do when your guest want their steaks at different temperatures, so you can't allow them to sous vide until it's time to sear?
Sous vide at the highest doneness isn't an option because the other steaks will be "overcooked." Do you sous vide at the lowest steak temp, remove it, then crank up the heat and wait how ever long it takes to bring the other steak up to temp, allowing the first steak to "hang out" while the other cooks?
my two cents on it is that most people aren't too picky between medium and medium rare if they like their meat pink. I would just cook the steaks somewhere in that range; you get so much nice pink meat doing it sous-vide that everyone will be happy. If they like them rare or well-done, just do it on the grill or pan or whatever you're using, you don't gain anything from cooking something to well-done in a water bath. If you did want to get really fancy, a restaurant I worked at would prep their sous vide steaks by cooking a batch of rares, a batch of mediums, etc; then you just need to keep them cool and bring them up to temp before searing and serving
My advice would be cook to the most "undone preferred" in Joule, then finish to the desired temp in pan. It won't be as perfect but its the best I can think of right now.
All hail the mail carrier..... I FINALLY GOT MY JOULE
This channel went from premium content to an infomercial channel in a snap
When is joule going too be available in the UK.
You should check out chef Thomas Keller's cookbook, Under Pressure, where he suggests rolling up the herbs in open sided bpa free plastic wrap sachets, so that there don't get to be overly strongly tasting or discolored spots on the food.
*inb4 complaints from people still watching videos from this newer series despite knowing what's coming and that they won't like it*
Been using joule for a few months now. It's feels like cheating because these steaks are the best you could ask for with so little work - now I can 'risk' buying higher quality cuts because I won't screw them up. Would love more joule recipe videos - I've started doing anything I can sous vide.
great video as always. thank you very much.
I like to cook sousvide and your videos are helping me alot.
Still waiting for the release of the joule in europe.
wish you all a nice day.
Always enjoy the sides!
how about we mention the dangers of heating up a Teflon pan to super hot the fumes can make you very very sick!!!
Oh look another Joule video! What a surprise!
did i can only prepare in sous vide before grill? how minnutes i need for fillet mignon preparing before grill ? how much days can stay in fridge prepared before be grilled ?
these short vids are basically longer joule ads.
Except that you can do exactly the same thing with ANY other sous vide machine.
Not really. They’re obviously pushing their product bc they paid for the video but like the other guy said, you can use any Sous vide.
Look, I bought into joule when you first announced it, and I'm as carnivorous as anyone out there. But y'all need to get back to the science stuff. You used to post fun and interesting things that were really cool to learn - now it's like, all cooking with joule and searing in a pan. I'm all for sous vide, but you're beating a dead horse with some of these videos.
I just received my Joule yesterday.
Making this recipe as my first one !
Nonstick shouldn't be used for very high temperatures. Cast iron or carbon steel are better.
People hating on this because it's hipster but I bet none of you can cook a steak this perfect.
Bumper to bumper medium rare...just the wayI like it!
Is there any butter's substitute for the vegetable pure? I want to reduce the fat.
Top of their game, every time! props..
I don't understand everyone's problem with them using Joule? This channel has always had an emphasis on cooking sous vide. Just because they use their own sous vide tool doesn't change anything. You can still use these techniques to make the dish at home with your own sous vide tool.
I have gotten to where my ribeyes are ideal (for me) every time. I kosher salt both sides and let sit at room temp for 1 hour then vacuum seal and put in sous vide bath for 90 minutes at 130. I get my skillet as hot as possible and put maybe 2 teaspoons of grapeseed oil in it. I pat dry the steak and re-salt both sides with kosher salt generously. I drop the steak in and lay a heavy skillet on top to weigh it down. I do this for 45s-60s then flip over and again 45-60s. I then sear the sides a little and it's done. If I get a 2 inch thick bacon-wrapped tenderloin filet can I prepare it the same exact way as I do the ribeyes or will anything need to vary? Thanks!
I've always read that you shouldn't sous vide actual garlic, that you should use garlic powder instead. is it okay in this instance because of the lower temp or shorter cooktime(around an hour)?
What kind of oil did u add at the end?
I just had breakfast. But mmmm. I'm hungry again.
awesome video thanks!
anyone know where can I buy vaccum seal bags big enough to fit a whole beef rib?
can you sous vide popcorn?
How does joule cope if you want two steaks done at different levels? Say one rare one med rare? Do you just take one out first or can it warn you when to take out each?
Hi chefstep...
I've waiting too long for joule to get here in Indonesia. Please made the 220volt version and sell in Asia ASAP
ok stoppp if i buy a joule do you stop with this spam?please!
you do know u can do the exact same recipe using a different sous vide machine? literally they're only trying to simplify everyday recipes to help home cooks perfect dishes
whats with the salt about joule smh
Bärliner Baba how is this spam? it is a recipe. If you don't like it then just not watch it or unsubscribe...
Bärliner Baba Dude, you can use the same recipe without a sous vide machine. Stop complaining. Some of us joule owners love recipe videos like this.
^this^
Dosn't the joule app have all the recipes on that app? Also for the past 5 vids it's been the same type of video just with different proteins, puree veg sous vide meat salad.
My Nona loved radicchio in salad.
Does Chef Steps have a restaurant? I'm not too far from Seattle and I'd gladly come down to try their food.
Honestly, they are just rehashing content now for the purpose of showcasing Joule. ChefSteps, it is time to stop.
Nice video. Please get on with making it available for international shipping!
Also, any chance of some recipes for offal?
I saw them using Joule on Top Chef, Season 14.
Did this with a pot of water and a thermometer. The steak was unbelievably tender...
inb4 everyone else complaining about the joule infomercial.
haha!
What frying pan is that on the video?
Could u show us how to prep and cook cod fish pls? :) thanks!
yeah I remember when this channel was not an advert all the time. also, doneness isn't a word for me.
Still waiting for Joule to be available here in the EU...
Hopefully all the anti-joule ppl are gone so I can enjoy this channel in peace.
acf870 Never! Down with Joule! Bring back the old stuff! Make ChefSteps great again!
youre probably new to this channel, lol
never heard of joule, please make some more informative videos on this exciting new product!
What blender are you guys using?
It's a Vitamix.
Use an immersion blender for the broccoli, one pot cook!
when it will be available in Europe?
its a shame because if you watch other videos with this guy, he actually knows good recipes when he's not trying to sell joule
Ibahn Flanders I specifically came here looking for some tips on how to sv a filet. What’s the problem?
i have joule, i go through medium to medium-well steaks.. but why does my steaks looks orange kinda? not pinkish... at all..
i had fresh tenderloin.. so dont think its from bad meat or anything.. what could have been wrong?
You have a very similar persona to Matty Matheson.
If Chef Steps were to go mobile and set up a food truck what would make it on the menu?! Food truck video series? Please!
Can we use rosemary essential oil instead of green ones
Where do i buy joule
I wish I could buy Joule in Canada.
Hi, can i just put frozen meet inside the bag, and sous vide the meet?
Ardy Asfanzi yes
Love my joule and great idea in the broc puree. But please do not tell people to get a non stick pan ripping hot. Many people have nonstick pans that will release toxic chemicals if they get ripping hot. Better to use cast iron, carbon steel, or a good clad pan.
Also, nooooooo on that olive drizzle. You just traded beefy great flavor for all you taste is oil. I went to a cooking class recently where they ruined our steaks at the last second that way. I know people think it makes them cool to drizzle olive oil on everything, but do not mistake olive oil for bacon. Olive oil has its place, but it does not make everything better.
For the haters, chefsteps makes the joule, so I was not surprised that this was a commercial. And no, a reverse sear will not do the same thing in less time. Reverse sear is excellent, and I have cooked many excellent filets that way, but the sous vide filet oscar I made last week was on another level. The texture is a little different and reverse sear can still give you a bit of a bullseye doneness. You also still need to get it out of the oven within a very small window of time for perfection. Not true with sous vide. The window for perfection is much longer.
Do sous vide steaks need to be rested ?
I am sure sous vide filet is good, it just seems to miss the point of the technique which allows you to tenderize typically tough pieces of meat that are packed with flavor.
So much with the constant advertisements of joule but the damn thing is still not available for Europe...
Buy the Anova... it´s a better piece as far as I know and it´s available in Europe
And again Chef Steps is waaay off on the sear.
1) Non Stick pans do _NOT_ do high heat well (will wreck your pan). Google it if you don't believe me.
2) They never mention you should dry the meat before the sear else you are steaming the meat.
3) Using a high smoke point oil to sear (they use butter which will burn).
I am pretty sure they are all about the glamour shots and making it look easy and yummy and sexy to sell their product rather than show the process is a bit more involved.
That said the recipe looks yummy and worth a go. Sous vide cooking is great. It's just not quite as simple as they would have it.
Also you should not use fresh garlic in sous vide or put fats/oils/butter inside the bag which Chef Steps does basically every video but who's counting? At the end you get a fancy looking steak that is well plated so obviously the information must be good.
i have nomiku at home so i'm all set for more sous vide cooking videos
Instead of complaining about all these videos and threatening to unsubscribe, why don't you all just shut up and actually do it. I love my Joule and I love these videos. Keep up the great work guys!
Next week
Joule advertising
Then
Protein cooked mention joule about 3 time
Then after
Get a vegetable use joule and talk about joule
Finally talk about how joule makes it great and a few more times about joule
End it with order joule
Great video!!
At this point, I'm only subscribed to this channel for the negative comments lol
"a little butter"
*adds 4 sticks*
Can you do a Duck confit with joule?