Sous Vide 1

[200panic]

kinda strange vacuum bags !!!

[fuckyu2asshole]

Why put a temp probe into the meat? If your water is held at 58C then the meat can only GET to 58. If you are holding the water temp by measuring the meat temp you are doing it wrong! Besides, you just removed the air, and to keep the water out of the hole, you had to run the probe through some god knows what material!?!?!? Moron. Seal the bag. hold the water temp, cook for hours. unwrap, sear and serve. No toxic rubber in you meat, no water leaking in. Fucking foodies.

[moOswe]

That food looks nasty.

[Zenterpl]

Pakowarki Próżniowe do sous-vide. Zapraszamy na zenter.pl

[jujulu67]

ht tp://w w w.amazon.fr/Recettes-technique­­s-culinaires-Jean-Michel-Truc­h­elut/dp/B001AZ5HK2

Author: Pierre Paul Zeiher!

[shaunmuffinman]

when you sous vide a steak, or beef, and then sear it, do you still have to let it rest, so that the juice redistribute throughout the meat?

[scottttbutcher]

@shaunmuffinman No. You are only browning the surface briefly. This does not affect the juice inside the meat as in conventional cooking.

[Natedawg422]

I've done sous vide beef at Johnson and wales and it was amazing. Glade to see that more and more people are doing it. It really is one of the best ways to prepare meat without losing ANY moisture.

[anglomangler]

While some chefs bitch complain the health department is overzealous in its regulation of sous-vide, which is safe when done right, others say it's important that correct procedures are followed because anaerobic bacteria can thrive in an airless environment in a vacuum bag, which could create the toxin botulism. yo! MOMMAS!

[anglomangler]

plastic! so good.....

[KieranAri]

How long was it in the water bath for?

[rockstar4135]

The reason you use sous vide is to achieve a desired internal temperature through out the entire product. Not just the very center. You've eaten a tenderloin. Have you eaten a tenderloin...Sous Vide?Less work, more reward. That's aint not bad in anyone's opinion.

[rabbiteh]

tenderloin are already tender enough, i wouldnt bother to sous vide xD

[anglomangler]

One of the dangers of soft plastic originates from the chemical softeners (phthalates) that it contains.

It is believed that they cause damage to the liver, kidneys and reproductive organs acting like a hormone. Fatty skin, sweat or saliva releases them from the plastic which can then enter the body. The same applies to plastic containers that have fatty food in them. Less harmful alternatives do exist, based on citric acid, but these are not readily available.

[UbeefHooked]

@anglomangler memememe, plastic scary poison! Just Harden the fuck up will ya

[UbeefHooked]

@anglomangler also, food saver bags are made from PVC-free & Phthalate-free poly nylon plastic.

[MrKezzabean]

@anglomangler pipe down ya stupid health freak

[thorgath13]

@anglomangler phthalates are not used in food grade plastics. Do some research.

[anglomangler]

boiling food in plastic is nasty for you.

[CafeSuave]

@anglomangler its not boiled; water boils at 100°C. Its slow cooked at a lower temperature, so its cooked perfectly.

When you cook a steak on a hot BBQ, you think the meat inside the steak gets to 200°C or higher, just because the hotplate is that hot?? You'll find, for a medium-rare steak, the pink area in the centre is between 55-60°C. Which is the temperature in the Sous Vide water bath.

Open your mind and give it a try... its really good, you'll be surprised. :)

[thelegendarymotts]

i bet he is actually listening to that music from a boom box behind him.............aaaahhh, what passion!!

[ericlhudson]

@anglomangler do your research. I pity you fool!

[snelhestkuk]

The meat looks great but the final presentation was really off, looked bland and industrial. Sous vide seems almost like cheating, gotta try it myself some day.

[strek0655]

Totally agree, one is supposed to eat with you eyes as well!

[Entropy56]

I just go to Costco and get my beef precooked to perfection.

[xxsian92xx]

i wish i had this music playing when i cooked, it should be played in kitchens aha the atmosphere would change completely!

[rabbiteh]

it looks like he's using a piece of tenderloin which, imo is already tender enough, even when cooked conventionally.

I use sous vide primarily for the tougher cuts like pot roasts

[mjmiklos]

No, he uses simmering water to kill surface bacteria. He used vacuum machine. I use the same method. Sous Vide works for me very good with infrared heat to finish the outside. I like it more than torch. Last week I did Muscovy duck breasts and Chevon tenderloins. The ducks are raised by us, open range and tend to be pretty though. SV let me to extend the cooking process to get tender meat while not overcooked.

[SpoodeM]

havoc you are a fuckin noob and should be shot. if you were in my kitchen, id spit on your short ribs and kick your ass out. lemme guess what culinary school, CIA ? hahaha, 60 grand for rubbery short ribs must make you feel like shit eh ? thats CIA for you ... not sous-vide....

[SkiHard1117]

SpoodeM... how the do you know what your talking about?

I hope you went to The CIA to be assuming and saying things like that.

Otherwise I would say you have no place to say he should be shot...

[havoc151976]

Sous Vide is crap. I went to culinary school and had a whole class on this topic. It is, if you ask me, retarted. Cooking is cooking. Cooking is a process, where juices need to flow, caramelize, evaporate. Air and water needs to mingle ..We cook short ribs Sous Vide and short ribs the regular way. And the Sous vide short ribs came out like rubber, it had no texture, and an odd flavor to it.There is something wrong, when you put a piece of meat in a bag and cook it for hours, if you ask me.

[PrometheanRunGood]

You must know something Heston Blumenthal doesn't then? Havoc

[voiceofreason40]

Crasy007, I understood the first word, but could you help me with the rest?

According tpo Babel Fish translator, you seem to be saying "Sowas knows a child in the kindergarten. And then cook for little vegetables Klein oaths to be silent from the meat completely. The sauce is then still certain of ALDI. Absolute nonsense "

Which makes less sense than the German version.

Danke

[Crasy007]

Bullshit.

Sowas kann ein Kind im Kindergarten.

Bisschen Gemüse kleinschneiden und dann kochen,vom Fleisch ganz zu schweigen.

Die Soße ist dann noch bestimmt von ALDI.

Absoluter Blödsinn

[MrBlackheart1986]

wow that's awesome dudes.

[voiceofreason40]

Cooking meat at 40-60 C is very dangerous. All the nasty bugs (ecoli, salmonella etc) live on the outside of meat so don't prod it with a knife etc.

He plunges the meat into a hot bath (85C) which kills these surface germs (a couple of minutes would be better). He puts it into an ice bath to stop the cooking process.

It is now safe for the meat to cook at 40-60C because the bugs are toast.

Does anyone know where to get the sticker things that he uses for the probe thermometer?

[Ronnihusler]

im a chef at a 2 star rest,,,, m8 i know food

look up noma in denmark bye

[Andromanche1337]

Nomas one of the top 50 restaurants in the world. Can you get me a job there when I finish culinary school. I will work for free or for peanuts. :)

[Den3musketer]

yea...according to the The S.Pellegrino World's 50 Best Restaurants it is actually number 3 at the moment...and yes..i would work there for free too :)

[Ronnihusler]

thats looks very boring and tasteless..... you can get it as tender just by using a pan all the time,,,,, dont liek cooked brown meat

[nappy00]

"LOOKS!" HA! It's a good thing you don't taste by watching a video then. And how do you know how tender it is? Typical "boring" comment by a "boring" Sheeple.

[thecamtron]

I don't see the point of "blanching" the cryo-vacced bag of meat in the pot of water befor introducing it to the circulator bath...

[FrankieGoesToHolland]

To kill any bacteria on the surface of the meat. Then he dunks it in an ice bath to stop possible overheating.

[thecamtron]

Yeah I actually figured it out right after I posted that. Thanks!

[mjmiklos]

I think he blanched the bag at high temp to primary make sure there is no bacterial problem; I do not believe that salmonella etc. would be an issue:

The most heat resistant strain Salmonella senftenberg shows significant destruction at 130°F when exposed for 2.5 minutes; if the meat is sustained at 130°F temperature for 3 minutes or so, there will not be problem.

[mjmiklos]

More worry would be regarding botulism; even boiling at sea level will not kill it. One would have to use pressure cooker. But botulism is not problem if the food is cooked and consumed promptly. I would not keep it in the vacuum for extended amount of time. The risk would be high if somebody would (and they do) use Sous Vide method to do something like ribs, keeping the product in the bath for up to two days. NUTS!

[rabbiteh]

@mjmiklos he blanched the bag so that the plastic would shrink around the meat, not because of bacteria.

[bsaorders]

Commentary would be much better than the music otherwise great thank you

[drdch]

good video. screw that music though...

[zohar5150]

slow cookin in low heat to retain moistness of meat,,hmmmm in soulfood dont they call that bbq

[jahng]

58 Celcius. Fantastic Beef Prime. Umm. Tasty.

[NilZed1]

58 C = 136 F

Rare = 120 F (or 140F in some places where legal types have passed overly stringint rules)

Very likely you have eaten beef cooked this way if you buy deli sliced roast beef, or roast beef at a chain restaurant.

[XHannibal1974]

Fuck me, if he had a few in for lunch or dinner he would be in the shit.

[hybreedu]

Actually not at all. He would probably hav slowcooked say a couple of filets the day before to rare, medium and well done, or something like that. Then as soon as ticket is on the board, slit open a bag, carve of a steak and quickly sear it and voiala perfect fillet steak.

[hybreedu]

Goddamn, that keyboard was slippery.