I try the MOST Innovative SOUS VIDE Cooker in the Market!
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- Опубліковано 5 вер 2022
- Check out Neovide's Kickstarter campaign (September 6th to October 6th) to get your own here: bit.ly/3evGxr6 and go to their website to learn more about their Sous Vide and other products: www.thespacetec.com Thanks to The Space for sponsoring this video!
To day I test the most innovative sous vide cooker I ever seen. Not only does it cook sous vide but does alot of other things I thought you could never get with just one machine.
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#cooking #food #sousvide - Розваги
Why Neovide is sous vide but not an oven or a slow cooker? Firstly, with the built-in chamber, it creates a vacuum space that holds and cooks the food. Secondly, it has a built-in algorithm that smartly controls the temperature at a precise and consistent level. Combining with the built-in probe, the temperature control is more accurate for the process of sous vide cooking. We have done numerous tests cooking different foods with our prototype machines. We can always get juicy and tender meat from Neovide.
It's a slow cooker. Sous Vide is immersion cooking, which this is not. I don't know how much you Guga, but I have lost so much faith in him.
I visited your website. I guess the product isn't public yet, but...
What kind of price range is it in? How many hundreds?
@@thesadsadlifeofolafthedog2054 Neovide carries the core features of the sous vide technique, under vacuum and precise temperature control. And it’s different from slow cookers and ovens, which don’t have the vacuum function and precise temp control.
@@JohnBainbridge0 We are now running a Kickstarter campaign. If you are interested, you can go and take a look😊
@@thespacetec Your kickstart doesn't answer to my question either. What will this product cost? You should be able to at least give me a rough estimate.
Not convinced. This felt more like a blatant ad than a real review/comparison against regular SV.
correct it’s an ad it’s even in the description to buy total Shill for an oven
If he uses anything it goes down in the description.
The nonstick coating is probably toxic, this device is worthless.
What do you expect from person who regularly advertises hair loss treatment and raid shawdow legends...
Seems handy, but I wouldn't call it sous vide. Seems more like a reverse sear method with a countertop device. Still useful for a limited budget and space as you don't need bags and stuff.
My other complaint is that on the steak one side was grayer then the other after cutting which tells me it is producing more heat from the bottom as expected so it's not as consistent as sous vide.
It is reverse sear, but so is sous vide, really. That is what sous vide brings to the table- precise reverse sear, and ability to keep in narrow range for long periods of time. In fact, I have done more reverse searing after I seeing the benefits of sous vide technique many years ago. For smaller cooks, I'll often slow reverse sear instead of sous vide.
Not sure that this device adds much other than more precise settings than typical ovens, and the searing function is lacking as all devices like this are. It is also seems limited in size of items it can accommodate.
@@ccbowers also i have to imagine this is capable of overcooking food since it includes a thermometer. Sous vide had zero need for a thermometer. This feature is rather telling of it's limitations.
Yeah this isn't much different than reverse searing with a temp probe in your oven. Just adds a little automation. Lets be honest though, this video is just an ad.
@@jokerproduction Yeah. This isn't explained well. If it cannot maintain temperature, it is not analogous to sous vide. I would look into it more to be sure, but for me the product doesn't really accomplish enough to warrant looking into. If it could really sear, then maybe. But sous vide and reverse sear is just more versatile all around to warrant another device in the kitchen
Definitely noticed the steak issue. Not perfect to be sure. Also w as y more expensive than any sou vide I know of haha, even with the added cost of a vacuum sealer, some bags and containers for water :p
Guga, I love you for what you do, but you cannot expect this to work even remotely like a sous vide, it's literally a slow cooker with an anti stick coating. The beautiful thing about sous vide is the sealing, keeping the flavours and moisture in, not losing any of it. This isn't that.
Yea, if that non stick coating is made of Teflon or something similar than it's toxic and worthless.
@@Boddah. Yes, notice the max sear temp is 400F? Sounds like a design feature purely to not damage the non-stick Teflon BS. I'd never use a machine like this to sear
Ah modern influencer marketing, slowly turning alternative media into normal media
The concept is the same as sous vide, although this device isn't much different than a reverse sear method using an oven with low temperature settings. A slow cooker does not allow for precise temperature control so is something else entirely. And putting it is a bag has little to do with the benefits of sous vide. It is just necessary for the usual process of immersion in water.
$$he$$knows$$
I honestly do not think that this is as good as water immersion, and here's why if you look at the steak specifically, although you can easily see this with the pork, it's not cooked to the center it's cooked to the bottom where the heat element was the least. You'll see that it's over done at the top and then at the bottom it's under done
It's a glorified air fryer.
Yeah, this is like trying to compare an air fryer against real deep frying. It just isn't the same thing at all--it's just an oven, not sous vide.
That is probably from the searing being lackluster, not being under or over cooked in some areas.
@@draskuul but guga just aoproved it
@@freakfreak786 hes getting paid to say this of course hes gonna say good things about it
A full sponsorship video..
You know it even better when they don't say if it beats sous vide or not.
You can tell looking at the steak when it’s cut, that it must’ve taken a longer time to get the sear on it, since it’s cooked grey so deep below the surface compared to a usual guga vid with a flame thrower sear.
I was thinking the same thing, when Guga uses the seer gun it doesn't give the grey ring.
It's because it can only get to 400F to not break down the Teflon. This thing is a big box of e-waste.
@@BraxtonHoward or you know it could just be used for the sous vide part and you can apply the crust with a flamethrower. it's not like it takes that option away.
@@Naturalhighz then you're better off with a real sous vide that has a better capacity than 1 or 2 items.
@@BraxtonHoward They have a larger size available as well.
This is just a very small combi oven. Although it costs more, the Anova Precision Oven is much more full-featured and useful. Hard pass for me.
no steam = not a combi oven. Its literally just letting that one side in contact with the chamber do all the heat transfer
I would say it’s own unique product class.
@@Dirty_Bear22 which is great and all... but this isn't a new idea. The reason new 'bagless sous vide' tech either comes in the form of a combi oven or convection oven is you need even heat across most of the surface to adequately maintain internal heat. They are taking a flawed technique and saying trust us we did testing but you cant see any of it
@@FalconGamingDH It uses a vacuum chamber, which is why I consider it a separate category. Never said it was good?
@@Dirty_Bear22 then it's not gonna cook evenly, since you need something going around the food, like air circulation or water immersion, to properly cook something in an even fashion, don't get me wrong, this is cool and could still be interesting to try, but not for 350$ when a you can get a proper sous vide from Amazon for 50$ to 150$, and it's in your home in less than a day
I am totally open to companies sponsoring your videos but this one felt a little different. I understand companies don't want to take risks but you should have put the Neovide against a budget method for each cooking category, or something like that to keep us guessing.
cheers everybody
"Thermal radiation" also known as... Heat. This is literally just a convection oven.
It has no air circulation
@@FalconGamingDH Hell, it has no damn air. It's a vacuum chamber.
@@hxhdfjifzirstc894 My understanding is no air = even more uneven heating. I.e. even further away from traditional sous vide, not closer lol
@@FalconGamingDH Neither does a convection oven
@@muwuny Uh, no. Not even. A convection oven *BY DEFINITION* circulates heated air around the food. That's the whole point.
I'm so confused. This is a multi cooker. Exactly like one I have and I just paid about a 100 bucks for that. Does this hold temperature more precisely or equal to a water bath? How is that possible? Just the temperature difference between surface contact and the air in the chamber will be large enough for the food not to cook evenly. Why is this marketed as "sous vide"?
Yes, according to the kickstarter page it uses the probe to sense when the temperature has been reached and then set a temperature that will mantain internal temperature constant. Don't know if it''s true, it's just what their web page claims.
They're saying it's a vacuum chamber, so there's no air at all. Remains to be proven though.
Heat can’t conduct in a vacuum so the only source of heat is the bottom of the chamber where the heating element probably is. You can’t compare that to immersion cooking where heat hits the food from all sides submerged in water
@@devnull5109 really, heat can't be transmitted in vaccuum? The sun begs to differ... You still get radiation from the sides of the plate, the same way hot coal irradiates heat...
@@iroccata I can’t believe I have to explain this. The sun transfers heat to us through electromagnetic radiation, which can travel in a vacuum. Clearly there is no sun or any other source of electromagnetic radiation inside this thing, so the only way to conduct heat inside it is though either conduction or convection. Conduction transfers heat from particle to particle (much like how it happens in actual sous vide, where the water is heated and its particles conduct heat to the plastic bag, which conducts heat to the food), and convection transfers heat through the movement of particles, but there are no particles in a vacuum, so the only source of heat is the bottom where the food is touching the hot plate.
First thing I notice: You are limited in what you can fit in the machine...you're not putting five steaks for the whole family in that machine like you can a traditional sous vide bath. It wouldn't work for me for this reason. The searing is also a let down, you may as well just pan sear. I think this product is aimed at someone who lives in an apartment and wants a convenient all-in-one solution.
Well there is a bigger model, too. If they can improve the heating element, I think it has a future. I'm not sure if it really replaces sous vide, though. Doesn't really seem like it does.
You pretty much nailed the description right there. For someone in an apartment, this would be a godsend, but for everyone else, it does a few things quite well, but a few things also not as well.
That sear... no better than pan searing really, it was kinda disappointing when he showed the sear then sliced the few items and you can see the grey section was much bigger than how Guga normally does it. I'd say, do some of the sous vide on this, but charcoal or flamethrower for the follow up sear.
@@cocodojo Agreed with charcoal. I sear directly on top of a charcoal chimney; I have a stainless grate I lay right on top. IMO, it's the best method to cook a steak. It gives charcoal flavor in the crust but maintains inner sous vide tenderness, really the best of both worlds. If I'm feeling lazy I use a Harbor Freight propane torch designed for killing weeds to sear. Pan searing is good too for a 'pub style' steak, but makes a huge mess with oil splatter.
@@cocodojo Even for someone in an apartment it's not great. A circulator and the smaller kind of sealer are compact. They can be used with a pot which, even in an apartment, you probably have if you cook. So in the same amount of shelf space you could have a sealer which can be used for food storage, a sous vide circulator, and a pot which you can use for everything you use a pot for.
@@toddellner5283 agreed. To sous vide, all I needed was a sous vide. Already had a cast iron and can just use water displacement to seal bags. This would just take up more space, and gives a worse crust. Not worth it.
“Thermal radiation” otherwise known as heating
No matter what they say, that's an oven that doesn't hold enough food. It cooks the meat more at the outside edge, as clearly shown by the steak images in the video.
Not needing bags sounds great until I realize that most of the food that I cook Sous Vide is frozen and pre-seasoned in the bag.
Preseasoned by you, or bought from 3rd party?
@@Batlas use your brain
Actual question: I thought you were supposed to remove meats from packaging even if it's already vacuum sealed. You leave them in original packaging every time?
Also Guga was praising how easy to clean it is LOL you never need to clean actual sous vide just dump the bags and water.
@JasonasaurausRex i think he meant that he seasons his meat in the bags.
I doubt that the regular store meat packaging is any good in terms of sous vide cooking itself. I don't think they're rated for the heat.
Plus you gotta drain the juices and clean up the meat most of the time anyway.
not done with the video but if this is good and i don't see this in future sve videos i know how i'll be seeing guga from now on
He's definitely just doing it for the ad money. This isn't even sous vide, this thing is a bullshit gimmick.
First and last time you’ll see him use it
and speaking of age i forgot how many people will think to take the main comment 100% seriously lol, cheers and ciao good men
@@thrileikur what?
@@GeneralTomFoolery1 i know right
So, this Neovide is essentially a pressure cooker + air fryer hybrid with a build in thermometer. Right? It locks in the contents when the lid's shut & cooks it. That's pretty much how a pressure cooker works. And it cooks the contents without any pressure build-up/release involved. That's an air fryer. Hmmm.. 🤔
If this were a real experiment, you'd sous vide the normal way then compare. This episode is an advert
An advert wouldnt show the less than perfect sear.
@@-MarkWinston- Not showing any thing less than perfect would make it way to obvious.. think about it
@@Duimspijker if thats how you think, anything and everything can be an advert.
@@-MarkWinston- That is a bit of a knockdown argument. :-/
@@Duimspijker not more knockdown than your argument.
It feels gimmicky, what's their intention behind vacuuming the air out?
Having no air means there's only one point of heat transfer which is the bottom. Your food is going to be unevenly cooked. There's going to be a gradient of done-ness making a manual probe insert more problematic.
I would love to see if this can produce some unique result. Maybe the vacuum "boils" the water from the steak leaving it a different consistency? How would a sous vide braise taste? - to date, this might be the only device that can pull off a vacuumed braise assuming the boiling of fluids doesn't mess up the system if it does a complete vacuum
Now that I think about it, I suspect the idea is that water vapor released from the meat during cooking into the vacuum essentially does what steam does when sous vide cooking without a bag in a combi oven. That would make sense to me, although how well it works seems debatable, since it will be hard to keep up with the gradient of heat coming from the bottom via conduction and you may end up with an asymmetric temp gradient.
Nah
This machine is really neat. Is it fair to call it "Sous Vide" though? No bag, no water circulation, it seems more like a niche oven than a sous vide.
The bag isn't the important thing in sous vide. neither is the water part. The important part is even heating which is why sous vide is being replaced by conbi ovens. It creates virtually identical food but with less hassle
An air fryer
@@goffydudeGo read about it, it actually cook under vacuum. It is sous vide.
@@sephmojo6416 no way this machine can hold a strong vacuum while heating up. Heated air have to escape somewhere to control temp. If there was a vacuum in this machine, he would have showed the feature. It's just a gimmick.
@@DMalek vacuum would mean no air, so no need for air to escape
"Here's my deal with chicken, I eat it every day" ... he says and then proceeds to eat steak every single day xD
Someone got a big fat check.
if it was really sous vide there would be no need for a probe because there would be no way to overcook it. Requiring a probe defeats the best use case of sous vide which is being able to cook frozen meats.
Yep, dropping bagged meat in, directly from the freezer and coming back any time (even 24 or 48 hours later... whenever I'm suddenly hungry) to sear and eat.
I think the probe was to monitor the internal temp to stop the machine when it hit it.
@@stewg4661 Sous vide doesn't need a probe because when the internal temperature hits the target, it just stays there, no matter how long you keep cooking it.
The machine is jack of all trades but master of none
Only time I have ever thought "In it for just the money" on this one!
Not convinced, haven't got sous vide yet and even though I am a generally lazy person I would rather take the extra effort for actual sous vide than this. Kind of came off as a full off AD video rather than a review.
I’m a bit confused how is this different than a regular stove, grill, etc with a probe? Seems like, unlike a real sous vide, you still have to pull the meat at a target temp as opposed to being able to have it sit at the exact temperature you set?
While it may be a bit more precise than other cooking appliances, with thermal it’s still not going to be able to match the exact temp due to heat loss from the air/environment. Unlike traditional sous vide which completely submerges the food in the exact temp water that can be more easily maintained.
No hate to Guga, just the device seems gimmicky and a worse version of what most already have in the kitchen
The machine can be set to the target temp of the food, which is what they do in the first cook. The second cook is the machine turned up to max to get a sear. The probe is a way to tell the machine the temperature of the food to prevent overcooking.
Yes I commented exactly this same thing. This thing is a fancy crock pot with a temp probe, NOT SOUS VIDE.
How are they going to say it's sous vide at all? There is no water bath, that is what makes sous vide by definition.
My sous vide hold my target temp within 0.1 degrees the whole cook. I bet that thing can't even maintain precision within 10 degrees. The fact that you need to temp probe your food tells everything you need to know, without that probe the machine would overcook your food.
@@Dhagen6278 Sous Vide means "under vacuum", not "under water"
So I guess this machine creates a vacuum as it heats the food?
@@Zorpho86 look up the definition of Sous Vide as a cooking technique, not as a direct French translation of words. Lots of people use ziplock bags and no vacuum sealer, and the results are 99.9% the same.
I guarantee this machine does not pull any meaningful vacuum as well, if it did you would see the food expand/contract when opening or starting the cook, and you could hear the vacuum.
This thing is a non-stick crock pot with a temp probe. This is the furthest you can get from innovative, super lame, Guga will not use this regularly in his videos.
You could always make a new channel
"Air Fry Everything" or "precision air fry everything"
My guy, this is a roasting pan! 😂 Same I use for my turkeys at thanksgiving…….
How long did the "sous vide" part take? Normal sous vide in water takes about 2 hours-ish. How did this one compare?
Once again, since he didn't say you have to be suspicious that the result wasn't what he wanted
short answer: nah.
long answer: nah, just hell nah.
Guga for real......when did you ever do a complex seasoning?
You say: ' I will keep it simple' , every time xD
The "George Foreman Oven" is born! ...looks okay for dorm rooms, or studio apartments. But this probably isn't it if your homestead can support owning a grill. Hope they sell a ton though!
Lmao Guga had to squeeze the shit out of the chicken
And why are you calling it a sous vide? Isn't it just an oven (more precise, but still, jus an oven)? As I understand correctly, food is not separated in any way from the heating environment and it is still heated with air, right?
It's junk
Literally won’t see this machine after this video going forward lol
"if you are interesting in anything we use" - my fav line
I would say you can achieve the same with a thermometer and 3 layers of alufoil in an oven capable of going as low as 55-60°C
"It heats the food using thermal radiation" so it heats the food using heat? Who would have thought?
Also I really love their marketing bullshit. Somehow with actual sousvide you need to probe or check the temperature... As if there wasn't this "magic" thermodynamic laws that the stuff in bath can get only as hot as the water surrounding it.
I’ve been asking you for kangaroo burgers on every single video you upload for over three years now and I won’t stop until it happens.
David is a great addition, I like how he talks from a chef point of view. Also, I think you need to sear it longer as its not hot enough.
He left it on as long as he could (too long imho). Look at all the gray inside when he cut into it. It was cooking the steak.
longer sear means overcooking the steak...cmon man, basic knowlegde
@@freakfreak786 30 seconds longer wont overcook it inside but will do wonders for a sear. Basic knowledge.
This thing looks like a solution looking for a problem. Sous vide isn't just some magical property of vacuum sealing. The only purpose for vacuum sealing is to prevent air around the food from insulating it from the heating medium.
This is basically an oven with a vacuum pump on it, and misses entirely the point of sous vide, which is to put the food in as close contact as possible with a medium that maintains a constant temperature. Water has a very high specific heat, so it is very reluctant to change temperature quickly. This means that the way we heat things electrically (by cycling the heating element on and off as the temperature fluctuates) which results in uneven heating, is eliminated...
This thing, on the other hand, just goes straight back to cooking on an electric stove, cycling heat on and off, and since the food is only in direct contact with the heat on the bottom side means that it is inherently going to cook less evenly than sous vide.
I'm less than half way through the video so far, so I have no idea how well it actually cooks food. It might make a great steak, but it is definitely NOT sous vide.
I think I'll stick with a sous vide water bath, and my air fryer.
Hey Guga, I Really Really love your Videos and you Doing a Great Content. Keep up The great Content and im Excited for your next Videos
How about reviewing the Anova Precision Oven? It’s another one of those multipurpose appliances that is meant to replace a bunch of other things.
Would also love to see you do some infusing/pickling with your chamber vacuum sealer
It has a steam function for baking bread as well. Cool..
they would not cut a big enough check...
It’s essentially a tabletop Combi oven, able to use convection and steam to cook. It has a sous vide function or at least that’s what it calls it, since like in the bag the food is being steamed. I’ve used it for steak, chicken, pork chops, vegetables, and yes for baking bread. Really happy with what we’ve got so far. Still, I kept my immersion circulator for actual sous vide cooking.
@@dragonknight1599 That sounds pretty cool. I don't have the space for one though, so will stick with my circulators.
I haven't used my oven since I got my APO.
This seems to be closer to an oven / air fryer or slow cooker than to real sous vide cooking.
The initial description of doing 4 things and cooking in a non-stick pan with thermal radiation is an immediate red flag. Also, it failed to sear, and no proof of vacuum sealing / vacuum cooking.
I wouldn’t spend anything on this machine as other commonly available and less equipment can get the exact same results.
But will you permanently replace your usual immersive circulator and the water tank with that innovative sous vide cooker? Or just keep sticking with what you used to?
We're not gonna see this gadget again. This would be a great choice for someone with a very small living space, like a dorm or efficiency.
No way he will replace the real sous vide setup for this fancy crock pot. This machine is not sous vide, doesn't have any of the elements that define sous vide cooking.
It doesn't have to a replacement, it can be an addition.
@@Dhagen6278 its cokks just like sous vide and keeps the shape, they even said its like it was just like it was sous vide. The problem with it is the crust, but you can always use a flamethrower,stove or grill, and lets not forget sous vide also gives no crust. Imo its more efficient and ive already ordered one.
@@mohamedhussein2780 Take a look at the steak, is it cooked pretty evenly? Yes. But notice one side is more done than the other. Also notice the food is free to spill juices and those flavors escape the food and evaporate.
I'm not saying this machine is not worthy of purchase, I am saying this is not a sous vide cooker. This machine is just a conduction heated chamber, which is the same as a crock pot. It is an improved crock pot with a temp probe, not sous vide. They don't call it what it is because their marketing team knows the term "sous vide" is a buzzword and will drive sales.
I bet that 400F searing limit is also because of the nonstick coating, to protect it. Lots of info about how toxic non stick Teflon or similar coatings are when heated. I would never, ever use the sear function of this machine for that reason alone.
I love hearing the words, “alittlebitofsaltfollowedbyfreshlygroundblackpepperandgarlicpowder”
Should do a video with all the experiments that turned out well from both channels to see which is best. One video about dry age experiments and another with the seasoning experiments.
It's not sous vide. The whole point of sous vide is that you can bring food to an exact, even temperature and keep it there for hours, without losing moisture.
Wow...if $407 is "half price" then I will have to say, "No, thank you."
Keep up the good content man
Nice idea.. should probably go back to the drawing board for revision
This is not a review. It's a paid advertisement
I saw this video and bought ANOVA. thanks.
AHAHAHAHAHAHA this is a beautiful comment lol
Leo is so fun and genuine. I like him alot
Am I the only one who say David gnawing on the pork bone at the end. My dude. He knows what's up
Seems like an air fryer that can cook at lower temperatures could accomplish the same thing
Just a low temp convection oven. But the oven would actually give an even cook
This needs a long cook test (like 20h). It looks more like a regular oven then anything, but atleast it fixes my nr1 gripe about sous vide, the plastic waste from the cooking bags (i know about the reusable ones, but we are all lazy and dont want the extra step of cleaning them for reuse)
Really? That's your big gripe about sous vide? Throwing a damn bag in the trash? WTFLOL.
@@hxhdfjifzirstc894 yes, imagine someone actualy being enviromentaly conceous about the amount of plastics being used
@@hxhdfjifzirstc894 I can only imagine your trash is filled to the brim with microwave dinners
Got it🎉🎉🎉🎉 gonna put it to the test.
Gugas face 5:47 lmaoooo he felt betrayed 😂
i found it rather odd for the company to promote a bagless sous vide cooker, while also selling "biodegradable" bags on the same website 🤔
Most things dont need sous vide
How so? These are two solutions for the same problem
We offer both sustainable solutions whether people need to use bags or not 🙂
@@thespacetec your main product is a "bagless sous vide cooker" do you not have supreme confidence in your product that you require to sell your own branded vacuum bags as an alternative? there are plenty of other vacuum bags on the market just as biodegradable. also biodegradable is such a buzzy marketing term that loves to get tossed around.
@@-EchoesIntoEternity- People not just use vacuum bags for sous vide. Tons of plastic vacuum bags are used for food preservation, while our biodegradable vacuum bags are eco-friendly.
Do you wanna know what Guga really thinks of this product? Just watch his future videos and check if he uses this ‘innovative’ machine or just the regular sous vide. Would say enough.
The simple fact that there were no comparison foods cooked with an IC screams volumes.
Thanks for the memories on this channel. Still subscribed to ur other channel.
I went simple - salt, pepper and Italian seasoning (which consists of million herbs, blood of Jews and Stalin's toe).
I am sure this comment will be removed, But here it goes... Even though "Sous Vide" means under vacuum, this is not even close to what sous vide cooking is. The chamber having vacuum has no bearing on the cook whatsoever, and the only reason you vacuum seal food in a BAG for sous vide is so you can put it in the water so it can cook at the exact temperature over the entire surface of the food.. you cannot do that with air or without air in a chamber where the heat is 100% only on the bottom. Having water or steam would be more precise like the combi/steam ovens and the Anova oven do, but this is not those at all. You would be MUCH better off getting the Anova oven if you do not want to use bags and it can do so much more than this thing..
And can already see a scratch on the non-stick while you washed it in the first minute of the video! 0:43
probably jabbed a probe through the meat and hit the bottom? or used metal utensils like at 5:10
this sous-vide contraption but with a flamethrower crust would be worth the try.
Awesome video brother as always, thank you. I'd like to see birria cooked in that machine. With beef cheeks. That would be good, and a good test for it.
Does it actually have a vacuum pump? Or is it just some lie too?
I'm confused about how this isn't just an oven. Does it pump the air out of the cooking chamber?
It's an oven. This video is basically an ad, so you're going to hear marketing terms.
Yeah, basically just an oven with a vacuum pump in it. They seem to think that sous vide is all about the vacuum sealer and not about having a precisely controlled heating medium in direct contact with the food. It's an EZBake oven on steroids basically... lol Not even remotely similar to sous vide.
Just what I need! Another piece of over hyped junk to clutter up my kitchen.
I’m still waiting for your thoughts on the Anova precision oven! You can sous vide with or without bag, air fry, steam, broil, and bake. I 💯 recommend
Won't happen
Think ya kinda 'sold out' on this one, Guga !
what is the point of this machine if you end up using a thermometer anyway?
The other dude in the Video is now competition as the 'Description Guy' Officially
How do you keep things warm when cooking different things at different times, using the same machine?
On the salmon I recommend using straight lemon pepper rather than ground pepper and lemon slices separately. Absolutely delicious.
Could you do a side by side normal sousvide vs this? 🤔
🤣🤣🤣🤣🤣
I make my roast like this in my crockpot. It's pretty good usually
AWESOME concept. Would I still need my chamber vacuum system to seal freezer pouches? This is so new to the market that the web page for it has very little content. I don't mind using my torch to finish the crust. I have to do that with my Anova systems.
It's a Kickstarter.... It's just an oven
Hey Guga could you do a video comparing this machine to regular sous vide? Maybe make meats that aren’t seasoned and just try it out of the sous vide to see if anything changes
i agree about comparing machine to regular sour vide. I think you should keep the seasoning though. Because seasoning on matches real life cooking, and that's all we care about right?
@@TheDreamLeaf fair enough
@@TheDreamLeaf There are *always* comparisons. The absence of any in this particular video is highly suspicious. Very disappointed in SVE.
You know how to tell if this is actually a good product? It'll be the method Guga uses to cook stuff moving forward. If we never see it used again, we all know this was just a blatant ad as it seems to be.
Oh, it is.
Great video I've been looking into this sous vide machine maybe you could do an episode where you sear it after you cook it in the sous vide machine with a flamethrower. 👍
*_IDEA:_*
Experiment where you try to combine charcoal and sous vide cooking. In my head, I’m imagining this experiment has three steaks:
- Standard charcoal grilled
- Two sous vide cooked, one with a flamethrower sear and the other with a charcoal sear
It heats up the food using heat!
I’m not really sure how this is any different than cooking with any old multi cooker. It’s definitely not sous vide and it’s disingenuous / misleading for the creators to call it that. Plus Kickstarter? Hell no, hard pass.
id love to see you try out the anova combi oven. I've been wanting one for a while.
Will never happen.
You'll never see this machine used on this channel again, and there is your real answer on whether you should by this or not 😂
Sorry but that steak looks overcooked at the edges. Sous Vide usually does edge to edge pink. But its brown with that electric hot plate?? Also $300 is kinda expensive and its tiny.
Also you cant do boiled eggs, cheesecake, mashed potatoes, and so on in this "oven"??
It's $500 at full price. He's attempting to trick his supporters
Edit: apparently it's only $500 at the half off price. It's a scam
2:05 cooked one piece of salmon and already scratch ...
I can see myself inserting the probe too far in and scratch the pan.
If you want to do another video on this product, I would suggest doing a blind taste comparison between your usual sous-vide+flamethrower and the machine, with the same cuts of meat.
Purposefully avoided 🤔
I suspect it'd be very obvious which food is better if they did a genuine blind taste test of traditional sous vide VS this machine. Hence why it wasn't done
If it's not a vacuum chamber it isn't cooking "sous vide". If it is, then a major disadvantage over a circulator is that there is only radiation, no convection and no conduction. That means the heat comes in one direction from the heating element, and it will not cook evenly. And it will be less efficient. Sounds like a circulator or combi oven would be better, especially for the price.
Soooo we call that an oven or slow cooker
This sounds like a slow cooker with a probe...
Nice video, Guga! I hope to see David and more taste testers on this channel and your other channel. :)
Love david!! you should have him on more videos!!!
I noticed the heating element on my souse vide cooker had died just as I was putting on a brisket. I decided to bite the bullet and babysit a pot on my electric stovetop overnight leaving the machine in for circulation. To my suprise, it kept the temp within 3° the entire cook. I was shocked at the accuracy and was able to get some unexpected sleep. Brisket turned out PERFECT! Good to know in a pinch.
"Thermal radiation" sounds fancy but thermal energy simply is radiation. Anyway, I can see comby devices can be useful for some people but it feels mostly like a mobile combi oven. Low temp cooking in an oven always worked nicely for bigger pieces. Just the temps are just not as consistent makeijg it less predictable
If you want a precise, low temperature oven, plug a toaster oven into a digital temperature controller's AC outlet. Put the temperature probe inside the oven. You'll want an old school toaster oven with knobs, instead of buttons (you want the oven to have analog control and let the temperature controller turn the oven's power on and off). These kinds of toaster ovens are commonly available at Goodwill for $5 or $10.
Set the toaster oven temperature to a low setting, like 150° (just higher than the temperature you want to bake at). Set the temperature controller to whatever temperature you want to bake at. Say 131° for medium rare beef. Turn the oven to 'ON', instead of using the timer. Every time the temperature probe reads over 131°, it'll shut off power to the outlet that the toaster oven is plugged into. When it reads below 131°, it'll flip the outlet back on, and the oven will start heating again. This is why you can't use a digital toaster oven -- when the power is shut off, it'll forget what temp it's baking at, and forget to turn the element back on. And the clock will start blinking 12:00.
These types of temperature controllers are usually accurate to a degree, or half of a degree. I used one to make a sous vide water oven, by plugging a countertop turkey roaster in, and filling it with water (I added a small water pump inside to circulate the water... unnecessary but improves precision to 1°, instead of about 3°). Once you have a way of controlling water temperature to 1°, you can sous vide. Same principle for the toaster oven, but air. A convection fan in the oven would improve accuracy, but I don't know if any convection toaster ovens have knobs instead of buttons. It'll work, either way.
"and a little bit of chives"
*put the whole forest of chives*