Great video! BTW, I'll be getting your book along with my new Sous Vide Supreme as soon as I have my tax refund in my grubby little hands! So far as I can tell yours is the definitive tome on the subject- nice work, Mr. Baldwin!
@TheJethrotull32 It's not 1.5 hours of active cooking time. You can use that time to prepare your sides or to watch a good movie! For a tender steak cut I would probably grill/sear it and finish in the oven, but for roasts or tougher cuts sous-vide totally offers a more elegant solution.
Fascinating video. I'm visiting my brother in law and he showed me his new Sous Vide Supreme machine last night. He offered me a delicious Pork chop cooked Sous Vide and then showed me how he was preparing a Chuck roast which is now cooking for 3 days. Can't wait to taste it. He also has your book Sous Vide for the Home Cook and it's extremely interesting reading. Looking forward to viewing some more video to learn more. I see Thomas Keller has one..think I'll check that out next. Nicely done.
@Tokow1 Use the arrow cursor to forward the video. This way you can get the info you want without causing you to post needless dribblings about a good video.
how long does the searing with the blow torch take
houghton101 4 months ago
@houghton101 Any one spot isn't seared for more than 10–15 seconds. A whole steak takes about a minute.
MathematicalChef 1 month ago
Great video, thanks.
amything 9 months ago
Great video! BTW, I'll be getting your book along with my new Sous Vide Supreme as soon as I have my tax refund in my grubby little hands! So far as I can tell yours is the definitive tome on the subject- nice work, Mr. Baldwin!
robbabcock1969 1 year ago
so an hour and half for a steak ? id rather grill it for 4 min per side
TheJethrotull32 1 year ago
@TheJethrotull32 wait til u try it. then u'll never go back.
laleelay 1 year ago
@TheJethrotull32 It's not 1.5 hours of active cooking time. You can use that time to prepare your sides or to watch a good movie! For a tender steak cut I would probably grill/sear it and finish in the oven, but for roasts or tougher cuts sous-vide totally offers a more elegant solution.
thexbigxgreen 6 months ago
Fascinating video. I'm visiting my brother in law and he showed me his new Sous Vide Supreme machine last night. He offered me a delicious Pork chop cooked Sous Vide and then showed me how he was preparing a Chuck roast which is now cooking for 3 days. Can't wait to taste it. He also has your book Sous Vide for the Home Cook and it's extremely interesting reading. Looking forward to viewing some more video to learn more. I see Thomas Keller has one..think I'll check that out next. Nicely done.
vneuman921 1 year ago
toooooooooooooooooooo much explenation for me....
Tokow1 1 year ago
@Tokow1 Use the arrow cursor to forward the video. This way you can get the info you want without causing you to post needless dribblings about a good video.
cliffcox66 1 year ago
That was a really interesting demo. I never knew about the carcinogens on things cooked on the BBQ. Thanks!
jmalton 1 year ago