A Beginner’s Guide to Sous Vide Cooking- Kitchen Conundrums with Thomas Joseph
A Beginner’s Guide to Sous Vide Cooking- Kitchen Conundrums with Thomas Joseph
Have you heard about sous vide cooking and aren’t sure what it means? In this episode of Kitchen Conundrums, Thomas Joseph shares his knowledge about cooking sous vide and shows you how to get perfectly cooked fish, eggs, and steak.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
http://www.youtube.com/user/everydayfoodvideos
Rather not use raw garlic & onion in the bag though it will taste weird (itll stay kinda raw-tasting and bitter) and isnt exactly the safest (i mean it should be ok if you got a reasonably clean kitchen-environment but still) 😅 if anything id add it after during searing or use powdered garlic/onion for the marinade
what about parasites in meat?
45mins to cook eggs? Or fish … no thanks
👍
1. Steak doesn’t need herbs added to it during sous vide. You can add a little salt & pepper if you want, but even that is unnecessary.
2. Adding oil or butter when cooking steak impairs the flavour.
Great job. I had no idea and you did explain things very well. You made me want to try this process out.
A simple Vac Sealer would do the trick on making certain your food is without any air for the sous vide
what about plastics migration?
i’m gonna break this guy here.. i’m sure that’s not the first or last time he has said that lmao
This guy doesn’t understand the concept of a vacuum 🤦🏻♂️
Wow .. tell me about the 45 minutes eggs 😂😂😂😂
Can’t see the egg!!!!!
Ridiculous and useless.
Wow, gorgeous dude making gorgeous food😃🤙
Excellent presentation
plastic planet
Umm.. Ever heard of microplastics? It’s a fact that heating up food in plastic, food grade polyethylene (PE) or not… will still dissolve microplastic particles into your food. The jury is still out how these plastic chemicals affect your system, but many studies link them to decreased GPAF in the brain, neurodegenerative disease, early stage Alzheimer’s. If you have a choice, it may best NOT to ingest this much plastic.
Nice job ! Thanks
Who decides what temperatures to use???
Great😊
Handsome with a cute voice
I season my food with micro plastics
I feel as if that steak was overcooked in the pan, looked medium-well but 130F = 54C is medium rare and should be pink.
I let them cool down for a while before reverse searing them in the pan. I even stand them on the side so that they radiate the heat from each side evenly. I use very high heat on the pan so i can get that crust perfect without compromising the meat more than a mm or two.
Using wrong cutting board😂
Name of that brand of that mashine
Very helpful thank you. Great teacher.
plastic??? forever chemicals, can you put it in a glass container instead? no way I’m spending 2 hours cooking an egg, the rest I understand.
The issue I have is that you heat in plastic. This releases plastic molecules into your food. The heat accelerates the diffusion of these molecules into your food.
Soft white and hard yolk….
That’s the wrong way round
After it gets done I’m not even hungry anymore
how about pork?
A little bit of olive oil 😂
I’m a bit confused by this. Why would you want to sous-vide a fish? Doesn’t that mean it will be overcooked?
45 minutes to cook a piece of fish 😂 keep it
Trying this method of cooking for the first time this year. Very informative video! Thank you
What machine are you using, I’ve been stuck on deciding on my at home machine.
umm….plastic bag?
Life is too short 😏
Nobody have a problem cooking in a plastic bag?😵💫
lol the way he gripped the heater; think we all know what team he’s playing for
STEAK OVERCOOKED. ROOKIE MISS-TAKE OR MISS-STEAK!!!!
To get the air out of the zip lock bag…zip up the bag and leave about 1/4 inch open,immerse in cold water,not letting any water in,the water will press out any air,then zip the bag up and you are ready to go 😊
Cooked food will be full of microplastic is there any alternative to plastic bags
Witchcraft! How did you do that!!!!
What about the chemicals in the plastic bags?
I don’t see the point if you end up putting the steak in the pan anyway, may as well do it to start with, and I couldn’t spend 45 minutes to do an egg
So you cook in a plastic bag??
Who is here in 2024 worried about everyone cooking their food in ziplock bags. 😢
Sooo, did we just collectively forget about microplastics in our food or what?
It was great until you ruined the steak by putting plant oil on it. 🙁
Life is too short 😏