Go to the Article: Why Cook Sous Vide?
Dudes, I really like what you're doing at ChefSteps but this...
I mean, California sets an example to the world by banning plastic bags and here you are, encouraging people to waste plastic all the same. Not cool
According to Dave Arnold from Cooking Issues, decent reusable sous-vide bags are in the works.
Hopefully when my bills is paid and going though the numbers, if they're positive, I'll be able to buy my first sous vide in november. I can't wait.
I have been using sous vide for about 1.5 years. One reason I use it a lot, is that I can vacuum pack proteins, freeze them, then cook them sous vide when I'm ready, without any loss of quality. Super convenient.
"Sous-vide is for everyone"... except for the 99% of people who cannot afford a 600 dollar water boiler to cook their food
there are affordable circulators that run between $150 to $300.
$160 for a circulator on Amazon. I will never cook beef and fish any other way.
I just purchased two Anova units for a total of $300. Best cooking investment I've ever made.
If you use Ziplock freezer bags for the cooking step, you are not using any more plastic that you would have done if you were using that same Ziplock to store traditionally cooked foods.
(I've tried to shell peas like that but always screwed them!)
And is that lentil and pork belly recipe anywhere?
I have almost convinced my wife that this is the way to cook she was hesitant because of the low temperature factor (she comes from the burn it to lock in the flavor school of cooking). I cooked her something without telling her it was Sous-vide and now it is all she wants!
Keep political discussions where they belong please.
I have a Sansaire ($199.00) and works really great. I made the creme brûlée and the meat with mashed potatoes using my machine and was A-MA-ZING! Regards from Brazil !!!
I love my sansaire. Fish, chicken, duck, fries, pomme puré, steaks ect.
I've just purchased an Anova immersion cooker (on its way) and I can't wait to give it a go. It looks like you folks are the go-to resource for tips and techniques.
Hello everyone, for starters this site is incredible! The website is designed really well. The video quality along with knowledgeable content is just amazing! Very happy I came across this, all thanks to Tim Ferriss actually. Anyway, I have a question about the SV... I am all about simpler methods or good reslut type cooking methods, but I also try to cook more naturally. I'm not knocking this concept at all. I'm just wondering if boiling food in plastic bags will allow the chemicals in the plastic to leech into the food we are going to eat? Again i'm not trying to be negative and I am actually very interested in this method. I'm just curious if it's bad for your health? Thanks in advance, again I love this site and the community
Hello everyone, I am really exited about this sous vide class and I am going to need your advice on the purchase of one machine at cost efficient price for my home R&D. Thanks in advance for your help
Hi Gamal,
I am a Corporate Chef and have an Anova Immersion Circulator and love it. I think you get the most "bang for your buck" with this product. http://anovaculinary.com/ if you go to their facebook page I believe there is a coupon code for $25 off??? Lastly, the newest version of their home product has a remote app that it works with. Best of luck.
What about risk temperature? Is sous vide a secure way to cook?
where might i find a moss table like the one at 1:02 oh Julian Garcia???
Hi Brian! Thanks for your question -- it's definitely a common one. We wrote up this essay about sous vide and safety to help answer common questions: http://www.chefsteps.com/activities/a-complete-guide-to-sous-vide-packaging
Glad you're enjoying the site!!
jk guys....I found a diy tutorial for the table https://www.youtube.com/watch?v=16iSO5WDbj8 ............i am so awesome
The container in John's video with the metal / magnet (around 00:10), can this be purchased or is that a DIY addition he's added himself?
Hello,
I do not understand something I've seen in your videos ...
You cook meat at a certain temperature in water.
Once at good temperature, you finish the cooking (especially for the beautiful color) in the pan. But the temperature continues to rise inside the meat I guess, right? Can you explain that? Should meat be allowed to cool before it is finished? Is it necessary to lower the temperature by a few degrees?
After cooking in a waterbath, a steak can be seared in a hot pan in 30 seconds per side. That is just to short to penetrate the inside of the steak (provided that it isn't extremely thin, but then whats the point of that...)
Guys, me and my friends in the office are cooking everything sous vide for the next 6 months every day. I would love to have some feed back from all of you. We are making documentary of all meals. Here is the channel https://www.youtube.com/channel/UCpFuaxD-0PKLolFR3gWhrMw?guided_help_flow=3 and you can see our first video here https://www.youtube.com/watch?v=F3B225BvJ4c
After years of wasting money trying to BBQ and Stove top cooking Steaks and chicken that were raw in middle or overcooked dry. Life should me Sous Vide cooking, i on my 3 machine and Joule, is the Rolls Royce of the industry. No longer can a normal person miss cooking proteins that you want perfect everytime! Any wondering if $199 is worth the risk, take the leap! Get the best for a new lifetime of posting food photos on your social media and family and friends will ask how do you do it?
Sous Vide really is the easiest way to cook. I actually bought the Anova one before I found this website. I'm real happy with my Anova, but I kind of wish I bought the Joule. Their website and the app are light years ahead of Anova. The Select Temp thing is awesome.
I also bought the Anova as well but after one year the Anova failed to operate properly and because it was beyond the one year warranty it was now worthless. But in my enthusiasm to cook sous vide dishes I had convinced my friends that sous vide was the way to go for perfect ribs, chicken, ect. They both bought the Joule and have truly advanced there cooking skills. I have now switched to the Joule and have never been happier with the quality of the Joule and the results I get from cooking sous vide.
