@rafaelazulay you do know sous vide is french technique right? how is this american bullshit? do haters like you have to put stop signs on progressions like this? it feels like you fear it just because you don't know what it is. also, chef keller have been cooking more than at least 30 years. don't you think he knows how to cook pot au feu unimaginably better than you? think more and be more educated before you shit your comments like this.
@kdg5636 i am sure he is better than me but obviously he doesn't want to share his methods.. thanks goodness we have other chefs who are less capitalists and more into "naked truth" sharing information and not only fake demo tubes, with heavy emphasis on the product sales, and themselves.
@rafaelazulay what kind of heavy emphasis on the product sales are you talking about? well ain't that some foreign bullshit? what does this have to do with capitalists? do you even know how stupid you sound right now? you're just a little pussy afraid of what's changing in the field. you see this video as fake demo just because you have no idea what he's talking about. like i said before, learn more before you shit your comment.
@Peanutking242; yes, cooking an egg in its shell is technically sous vide as that is an airtight enclosure. I reaffirm though, you dont even have to theoretically cook something for it to be considered sous vide. as I explained it literally translates to under vacuum, so as soon as you remove the air, viola youre sous vide. check michael voltagios vids on here and he explains it the same way. an air tight bag in a microwave is most def the use of the sous vide technique.
DON`T READ THIS CAUSE IT ACTUALLY WORKS.YOU WILL GET KISS ON THE NEAREST POSSIBLE FRIDAY BY THE LOVE OF YOUR LIFE.TOMORROW WILL BE THE BEST DAY OF YOUR LIFE HOWEVER IF YOU DO NOT POST THIS COMMMENT IN AT LEAST 3 VIDEOS YOU WILL DIE WHITHIN 2 DAYS.NOW UV STARTED READING SO DUNT STOP READING.THIS IS SCARY PUT THIS ON ATLEAST 5 VIDEOS IN 143 MI NUTES WHEN YOUR DONE PRESS F6 AND YOUR LOVERS NAME WILL APPEAR ON THE SCREEN IN BIG LETTERS.THISISACTUALLYCRAZYCAUSEITACTUALLYwrk
sous vide means under vacuum in french so its not boil in a bag lol in fact the water is just simmering using the immersion circulator if youre going to hate at least be intelligent about it sous vide has nothing to do with water even if you put veggies in a vacupack and cooked them in the microwave it will still be considered cooking sous vide
@ICEmultimedia poaching an egg with shells still on is sous vide .... bag in microwave is not sous vide...in fact a lot of the commercial sous vide is done in a combi oven and not a thermal circulator.... the idea is to cook something at a low and even temperature with a relatively impervious membrane to keep all the ingredients in...
@guitarbumx obviously it's either you never tasted sous-vide cooked carrot, or you do not have an educated palette to tell the difference. think about it. carrot's sealed in a bag cooked in its own juice and preserving its nutrition and flavor as much as possible because it's cooked in low heat for long time. when you boil it in a pot of water, the juices are lost. and think this. say you make a carrot puree. which one do you think would have more taste of a carrot?
@i0hate0this0place When one sous vide's a carrot there is usually duck fat or herbs (most of the time both) which can't be done when blanching. So you have a bag filled with all this awesome flavor that's cooked slowly versus a quick drop in simmering, salted water.
Where also talking about the perfect doneness here as well. This is really an exact science.
PHO BITCHES!!!
oiyabastard 3 weeks ago 3
so many ignorant haters here. go watch gordon ramsay huh?
kdg5636 3 weeks ago
American bullshit. So much advertising and reserved teaching. If u can't do something right don't do Italy all !!!!
rafaelazulay 1 month ago
@rafaelazulay pot au feu to me is rustic! big and chunky! ok i have digressed but your right, bullshit!!
darrenburns123 1 month ago
Comment removed
kdg5636 3 weeks ago
@rafaelazulay you do know sous vide is french technique right? how is this american bullshit? do haters like you have to put stop signs on progressions like this? it feels like you fear it just because you don't know what it is. also, chef keller have been cooking more than at least 30 years. don't you think he knows how to cook pot au feu unimaginably better than you? think more and be more educated before you shit your comments like this.
kdg5636 3 weeks ago
@kdg5636 i am sure he is better than me but obviously he doesn't want to share his methods.. thanks goodness we have other chefs who are less capitalists and more into "naked truth" sharing information and not only fake demo tubes, with heavy emphasis on the product sales, and themselves.
rafaelazulay 3 weeks ago
@rafaelazulay what kind of heavy emphasis on the product sales are you talking about? well ain't that some foreign bullshit? what does this have to do with capitalists? do you even know how stupid you sound right now? you're just a little pussy afraid of what's changing in the field. you see this video as fake demo just because you have no idea what he's talking about. like i said before, learn more before you shit your comment.
kdg5636 3 weeks ago
@rafaelazulay go stuff yourself some boiled potatoes, grandma
kdg5636 3 weeks ago
@rafaelazulay if you know of his accomplishments, you would have kept your mouth shut. what an idiot
kdg5636 3 weeks ago
@kdg5636 you are a troll. LOL
rafaelazulay 3 weeks ago
@Peanutking242; yes, cooking an egg in its shell is technically sous vide as that is an airtight enclosure. I reaffirm though, you dont even have to theoretically cook something for it to be considered sous vide. as I explained it literally translates to under vacuum, so as soon as you remove the air, viola youre sous vide. check michael voltagios vids on here and he explains it the same way. an air tight bag in a microwave is most def the use of the sous vide technique.
ICEmultimedia 5 months ago
This has been flagged as spam show
DON`T READ THIS CAUSE IT ACTUALLY WORKS.YOU WILL GET KISS ON THE NEAREST POSSIBLE FRIDAY BY THE LOVE OF YOUR LIFE.TOMORROW WILL BE THE BEST DAY OF YOUR LIFE HOWEVER IF YOU DO NOT POST THIS COMMMENT IN AT LEAST 3 VIDEOS YOU WILL DIE WHITHIN 2 DAYS.NOW UV STARTED READING SO DUNT STOP READING.THIS IS SCARY PUT THIS ON ATLEAST 5 VIDEOS IN 143 MI NUTES WHEN YOUR DONE PRESS F6 AND YOUR LOVERS NAME WILL APPEAR ON THE SCREEN IN BIG LETTERS.THISISACTUALLYCRAZYCAUSEITACTUALLYwrk
yeah12392 7 months ago
i am guessing that if you did sous vide in say, red wine or chicken stock it would not flavor jack diddly right?
peeweesherman 9 months ago
@peeweesherman what's in the bag, stays in the bag, what's outside, stays outside. So, yes, a pot of red wine wouldn't "flavor jack diddly."
Besides, why would you want to eat Jack? He's a smoker.
PerfectionObsessive 8 months ago
wasnt much of a recipe lesson, kind of a life and what not to do lesson.
peeweesherman 9 months ago
Very interesting!
kmmk816 10 months ago
I once made a dinne reservation under the name of Sue Veed.
SethHesio 1 year ago 2
sous vide means under vacuum in french so its not boil in a bag lol in fact the water is just simmering using the immersion circulator if youre going to hate at least be intelligent about it sous vide has nothing to do with water even if you put veggies in a vacupack and cooked them in the microwave it will still be considered cooking sous vide
ICEmultimedia 1 year ago
@ICEmultimedia poaching an egg with shells still on is sous vide .... bag in microwave is not sous vide...in fact a lot of the commercial sous vide is done in a combi oven and not a thermal circulator.... the idea is to cook something at a low and even temperature with a relatively impervious membrane to keep all the ingredients in...
peanutking242 5 months ago
boil in the bag. meh.
frasermoo 1 year ago
what would the difference be in taste between a sou vide carrot to a blanched one?
i0hate0this0place 1 year ago
@i0hate0this0place none, really. sous-vide just makes it a lot easier to hit optimal temperatures accurately .
guitarbumx 1 year ago
@guitarbumx obviously it's either you never tasted sous-vide cooked carrot, or you do not have an educated palette to tell the difference. think about it. carrot's sealed in a bag cooked in its own juice and preserving its nutrition and flavor as much as possible because it's cooked in low heat for long time. when you boil it in a pot of water, the juices are lost. and think this. say you make a carrot puree. which one do you think would have more taste of a carrot?
kdg5636 3 weeks ago
@i0hate0this0place
carrots cooked in ONLY its own natural water and sugars and flavour. VS. cooked in large amounts of water
jaberglund 1 year ago
@i0hate0this0place When one sous vide's a carrot there is usually duck fat or herbs (most of the time both) which can't be done when blanching. So you have a bag filled with all this awesome flavor that's cooked slowly versus a quick drop in simmering, salted water.
Where also talking about the perfect doneness here as well. This is really an exact science.
Chaos6779 1 year ago