SOUS VIDE | 7 DISHES TESTED BY 2 CHEFS | Sorted Food
SOUS VIDE | 7 DISHES TESTED BY 2 CHEFS | Sorted Food
Is cooking in a sous vide better than the regular methods? We tested out the sous vide a little while back in a gadget review video but our chefs really wanted to put it through the paces. Could we really get the PERFECT steak cooked in a water bath?
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i coulda told yea you over cooked the steak in the pan before you even tried it..
At 51°C you actually incubate Salmonella. You should increase to at least 56°C or better 58°C to be safe. This is actually more dangerous than eating the fish raw.
Just got my Sous vide and I love that you did a variety of foods. Want to see more!
Miss James, hope hes having a stellar time at his new gig!
tip dont use butter
What happened to the start of the video?
ok, so they botched the steak and didnt re-do it; odd choice. the badly mashed potatoes are because they weren’t mashed and the carrots arent as good as ones that are glazed even though you could have glazed them after the water bath…
Poor effort chaps.
My Anova sous vide steaks perfect medium rare every time 130 for 1 hrs. I use Bernzomatic torch to give it a great char. 90 sec or less per side, won’t overcook.
You need to completely dry off the proteins before searing, and have a ripping hot dry pan to start, then flip, add the butter and any aromatics, and baste. Should be hot enough to put a good sear on it in about 30s per side without much of the gray band. Also, never oil a steak, it doesnt sear as quickly as a completely dry steak.
If we are all eating micro plastics does the food waste really matter at this stage? Don’t use ANY plastics!
The key to a perfect sear without over cooking is chilling the food in the fridge or ice bath post sous vide.
Those filets needed to be patted extremely dry and that pan needed to be waaaaay hotter
sous vide
3:35 pro tip… always let your proteins cool to room temperature,or even chill them before bringing them up to temp and searing them.
That way you avoid over cooking
Four years later, just stumbled across this whilst bingeing on your back catalogue – got a sous vide for Christmas & thinking this may be worth revisiting now that they’re much more familiar & accessibly priced..?
First things I’ve cooked in it have been the obvious – T bone, pork fillet & a boneless leg of lamb joint, and all went great relative to my usual pan & oven guesswork 😛
Still a lot on my list to try, & I’d love to see what you guys would use them for now that they’re more of a known quantity 🙂 Of particular relevance to your format – how would you go about using one for more than one part of a meal? (Or the entire meal if you wanna make a challenge video out of it!)
Would you let the meat sit for an hour or two while the veg poaches before pan frying it?
Plenty of recipes for individual components online, but not many that address how to really integrate it into a home cooking flow.
Isn’t the mash watery? I mean… You can’t steam off the liquid so it all stays in the mash, doesn’t it?
So, one technique adjustment I would make is to let meats cool 10 deg C or so (resting) and then when you want the textures/browning you need to do it really really hot, like rip roaring pan or broiler for a very short amount of time.
Best dad joke.
I’ve just invested in a sous vide bath. Thanks for your vid, factual, (opinionated, in a good way) and entertaining without being ott. Cheers.
Sorry guys as soon as i heard the accent i blocked. To cheesy
Warm pork belly back in sous vide first. Then sear.
For the steak it’s better to sear it before cooking, but if not to make your perfect steak not go tough a blowtorch to give it instant colour and seal. Also works perfectly with pork tenderloin, but does not work on chicken
@10:45 – why would you take so long to sous-vide potatoes to end up with a soggy plate of mash potatoes which look awful. I love sous-vide but wouldn’t think about doing veggies/potatoes using this method.
Well your steak you had already sous vide to the proper temperature for medium rare which means you cannot put it in a hot frying pan to sear it without changing the temperature to medium comedian well which means there are only two choices use a torch to finish searing it or just as you did the pork put it in the refrigerator and sear it the next day of course you can sear the steak before you sous vide it so now when you sous vide the steak it will be the proper temperature all the way through at any rate buy a torch
Personally, the discussion at 11:55 about lumpy mashed potatoes is IMHO irrelevant as long as they taste good. I enjoy mild lumps in fresh mash & sometimes some bits of the potato skins, too.
2:57 Dude you guys never even dried the water off the steak before oiling it wtf. That’s why you failed. You basically BOILED the steak..
I would do the mash with a ricer, cook it on the stove, then vacuum pack it, freeze it for bull storage and reheat in the sous vide, for laziness and no distractions.
I have done WHOLE TURKEYS. So, firstly I break down the turkey (reserving the skin) I put dark meat in bags and in other bags I put the white meat. Since I have 2 sous vide machines, the breast is done at one temperature and the dark meat is done at another temperature. Both white and dark come out perfectly. The retained carcuss is made into broth reduced to gravy ahead of time. I time it so that the meat is done shortly before serving. The skin is crisped up in the oven and all the meat is plated. I never liked the breast because it was always dry. Now no one can keep their hands off of it because it is perfect! One more part I like about this is basically zero mess because all of the meat is arranged on platters and the carcuss is already dealt with. I will never go back to oven roasted turkey again
never trust a thin chef
I’d just run a rolling pin over the mashed potatoes in the bag and call it a day
the steak fail was because you did pretty much everything wrong. you want to season it before it goes in the water. and after you dry it off before searing so it actually sears. yall are chefs, how do you not know that wet doesn’t sear?
I’ve just brought the equipment to sous vide and I’m going to try it
Spud, very Rustic.
I think both of you need to take a remedial cooking class in proper beef filet searing! The times you are using for sous vide are the minimum times. If you double or triple the times, meat will still be the same doneness but more tender.
Didn’t notice any texture conversation other than with the mash. Whenever I watch food critics testing dishes on progs like MasterChef, they often note that water baths give a texture that is less favourable than oven or pan roasting. I understand the simplicity and control the sous-vide adds but not sure they sell it to me when they use words like ‘pappy’ when describing textures, especially with fish from a water bath
Not lumpy, Rustic ❤
First time I saw that thing was on a Japanese cooking channel.
Very best way to make mashed potatoes. You aren’t watering down the flavors by boiling them… much more intense flavors.
Dang you just did the steak wrong. You have to dry it off really well and just use a torch to get the crust and it will be perfect every time.
This video was pretty awesome. I love seeing the test sous vide cooks. I’m new to this so lots to discover.Thankyou
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Great video! I learned so much. I have to make those potatoes and the cod!! Just one thing…. your British accent, at times, is a bit hard to understand. When you were critiquing something, I couldn’t always tell if you were saying good things or bad things. Maybe throw up some text on the screen when stressing important facts and opinions? Otherwise, it was brilliant!
Was about to say the pan wasn’t hot enough for the filet. Looked like normal pan frying heat. Gotta be much hotter so you only sear the outside, not inside
steak on sous vide is great! It’s just a matter of finding the right temp and time then add a nice sear. If you doubt me, ask Guga!
Nope.. you guys screw ut ip…
Beef fillets need to be much thicker to build up the crust in the pan without overcooking it, and needs to be drier too. I’d also set the sous vide to 52 and not 54. Will try the white fish and the pork belly, great results 🙂
they pronounce ALL with an O but they insist on pronouncing the T in filet. what is wrong with these fools?
They overcooked that steak. It’s supposed to be a quick sear on a very hot pan with oil or butter heated. Also no butter in the bag while Sous vide cooking.
The pork if you want to have a gut and spine fluid full of parasites, pink is the way to go
Sous vide may give an end product but the times are crazy! 2 hours for mash. That’s just mental !