@charliewheeler21 He cooked it sous vide and then seared the Lamb. Cooking the meat in the package doesn't create a sear so that is why he finishes the meat in the pan.
@charliewheeler21 some do both, first they sear it and then sous-vide and then sear it again right before serving. But its an individual preference. But generally one always sear it right before serving to keep the caramelization crisp.
Having the outside beeing welldone opposed to having the insine medium rare isnt an argument for this style of cooking. Its the consistent disired taste!!!
Excuse me, but sous vide isn't all about cooking in a bag. It's simply to keep 100 percent fresh food fresh for longer. You may do what he does but sous vide definitely wasn't designed for that and it isn't used for that in france from what I see.
If you use electronic gadgets like he does, do you really interact with the food and cook? Or is it a scientific experiment? Really unclear to me, in my opinion.
@bigVC25 I could be wrong, but something tells me you haven't worked in a professional kitchen, or ever used sous vide as a technique in cooking. The technique is not as old as vacuum sealing perishables, and thermocirculators were originally used to keep consistent temperatures in lab experiments, but who says you can't implement technology in to the kitchen? If that were the case we'd all still only be cooking over a camp fire.
@iwutlaoha You're completely right, but that's precisely my point. Plus I never said I was a professional cook. But my point is that I do know people who cooked professionally and still cook french cuisine and it kinda bothers me when somebody says "cooking in a bag... that's what sous vide is all about", because it's not. To the contrary most people use it to conserve food effectively without losing any taste whatsoever. People do cook sous vide, but it's not its number one use.
@iwutlaoha And I think there's a difference between "implementing technology in the kitchen" and "these crazy gadgets" like the man says himself... Because cooking is primarily for the people in my opinion even though it's shown less and less in that way, not those who can afford 500 dollar table dhotes.
Actually, cooking is primarily for the FOOD, if you are cooking the people, you're doing it wrong!
In the main I agree with you... however, I also would not compare this device/technique with the chop-o-matic, or the spagetti pot with strainer holes in the lid, rediculous. A basic job of any Chef is to control the temperature of the food, if he can hand that off to a sous chef, or a PID controller, he can focus on what makes a GREAT chef... manipulating the flavours.
@iwutlaoha I agree with your statement, however, you didn't include that sous-vide was, in fact developed as a cooking technique (many chefs originally stored their meats and some legumes under vacuum seal until someone got lazy and creative all at once) in the mid-to-late 70s. After that, it gained popularity with many chefs around the world, hence the reason for its being promoted on television back thirty years or so ago. How old is that cooking advert btw?
@spriggo786 very coherent my man, hope this comment doesn't crystallise your intelligence because you wouldn't be that well off I guess. But does seem like it, just by looking at your channel it looks like attempting to insult people online is your favorite hobby. Hope you get better!
@bigVC25 Yeah i'm stupid. And yes, attempting to insult people gives me tremendous satisfaction. Yet, i'm still not the one babbling shit about things he clearly has no idea about.
@spriggo786 yes, I do have an idea of what sous vide is even though im clearly not a fucking expert in it. If i knew everything about it thered be no point in me commenting in the first place wouldnt there...
@kdg5636 It means that I had seen this technique used for very different purposes up until now. So crawl back in tour little troll hole and try to have a nice day without bothering anyone with your fascist rhetoric.
@dubbedcrazy Actually it's harder than you might think. First, you need to blanch the meat, then put into a plastic bag, seal it vacuum-tight, and then put into water once it is already at boiling temperature. Once food is finished cooking at the precise temperature at the precise time, then you take the food out of the bag, chill it in the fridge, and then reheat it in the microwave for serving. Incredibly time consuming.
I'm a little confused. Admission to the Food and Wine Classic costs over a thousand dollars. I'm surprised that Thomas Keller had to ask this audience if they've heard about sous vide.
@tedsword -- there are most likely people there who are very into food who do not understand the method behind some of the preparations. not everyone at the classic is a cook.
so he sous-vide it then seared it or vis versa?
charliewheeler21 3 weeks ago
@charliewheeler21 He cooked it sous vide and then seared the Lamb. Cooking the meat in the package doesn't create a sear so that is why he finishes the meat in the pan.
AHG1347 3 weeks ago
@AHG1347 Brilliant, Cheers.
charliewheeler21 3 weeks ago
@charliewheeler21 some do both, first they sear it and then sous-vide and then sear it again right before serving. But its an individual preference. But generally one always sear it right before serving to keep the caramelization crisp.
strek0655 2 weeks ago
Having the outside beeing welldone opposed to having the insine medium rare isnt an argument for this style of cooking. Its the consistent disired taste!!!
Kolenschopper 1 month ago
Excuse me, but sous vide isn't all about cooking in a bag. It's simply to keep 100 percent fresh food fresh for longer. You may do what he does but sous vide definitely wasn't designed for that and it isn't used for that in france from what I see.
If you use electronic gadgets like he does, do you really interact with the food and cook? Or is it a scientific experiment? Really unclear to me, in my opinion.
bigVC25 9 months ago
@bigVC25 I could be wrong, but something tells me you haven't worked in a professional kitchen, or ever used sous vide as a technique in cooking. The technique is not as old as vacuum sealing perishables, and thermocirculators were originally used to keep consistent temperatures in lab experiments, but who says you can't implement technology in to the kitchen? If that were the case we'd all still only be cooking over a camp fire.
iwutlaoha 9 months ago
@iwutlaoha You're completely right, but that's precisely my point. Plus I never said I was a professional cook. But my point is that I do know people who cooked professionally and still cook french cuisine and it kinda bothers me when somebody says "cooking in a bag... that's what sous vide is all about", because it's not. To the contrary most people use it to conserve food effectively without losing any taste whatsoever. People do cook sous vide, but it's not its number one use.
bigVC25 9 months ago
@bigVC25 You make no sense, smart-ass. I mean that literally. Improve your grammar, puto.
MetalSStar196 4 weeks ago
@MetalSStar196 Ok sorry if my grammar offended you that much. But don't call me puto since you're the one acting like you got a stick up your ass.
bigVC25 4 weeks ago
@iwutlaoha And I think there's a difference between "implementing technology in the kitchen" and "these crazy gadgets" like the man says himself... Because cooking is primarily for the people in my opinion even though it's shown less and less in that way, not those who can afford 500 dollar table dhotes.
bigVC25 9 months ago
@bigVC25
Actually, cooking is primarily for the FOOD, if you are cooking the people, you're doing it wrong!
In the main I agree with you... however, I also would not compare this device/technique with the chop-o-matic, or the spagetti pot with strainer holes in the lid, rediculous. A basic job of any Chef is to control the temperature of the food, if he can hand that off to a sous chef, or a PID controller, he can focus on what makes a GREAT chef... manipulating the flavours.
fuckyu2asshole 5 months ago
@iwutlaoha I agree with your statement, however, you didn't include that sous-vide was, in fact developed as a cooking technique (many chefs originally stored their meats and some legumes under vacuum seal until someone got lazy and creative all at once) in the mid-to-late 70s. After that, it gained popularity with many chefs around the world, hence the reason for its being promoted on television back thirty years or so ago. How old is that cooking advert btw?
MetalSStar196 4 weeks ago
@bigVC25 that is because you are stupid.
spriggo786 1 month ago
@spriggo786 very coherent my man, hope this comment doesn't crystallise your intelligence because you wouldn't be that well off I guess. But does seem like it, just by looking at your channel it looks like attempting to insult people online is your favorite hobby. Hope you get better!
bigVC25 1 month ago
@bigVC25 Yeah i'm stupid. And yes, attempting to insult people gives me tremendous satisfaction. Yet, i'm still not the one babbling shit about things he clearly has no idea about.
spriggo786 4 weeks ago
@spriggo786 yes, I do have an idea of what sous vide is even though im clearly not a fucking expert in it. If i knew everything about it thered be no point in me commenting in the first place wouldnt there...
bigVC25 4 weeks ago
@bigVC25 lol, my work here is done.
spriggo786 4 weeks ago
@bigVC25 that means you're just a conservative dickhead.
kdg5636 2 weeks ago
@kdg5636 It means that I had seen this technique used for very different purposes up until now. So crawl back in tour little troll hole and try to have a nice day without bothering anyone with your fascist rhetoric.
bigVC25 2 weeks ago
He kinda looks like Neil Young.
An33t 11 months ago
@An33t Apart from the hair, the eyes, the mouth, the face, the body, the hands…
… yeah.
iStig 10 months ago
Sous-vide seller vakuovani.cz
vakuovani 1 year ago
just put it in a hot tub , and you can be right there with it...
dubbedcrazy 1 year ago 12
@dubbedcrazy Actually it's harder than you might think. First, you need to blanch the meat, then put into a plastic bag, seal it vacuum-tight, and then put into water once it is already at boiling temperature. Once food is finished cooking at the precise temperature at the precise time, then you take the food out of the bag, chill it in the fridge, and then reheat it in the microwave for serving. Incredibly time consuming.
MetalSStar196 4 weeks ago
Comment removed
jpsnowbumb 1 year ago
sous vide on the stove stop is never consistent imo. Besides i dont think i can monitor the temperature every minute
rabbiteh 1 year ago
@rabbiteh yea you need a water bath for it.
hsuanstr 1 year ago
I always knew I was haute-cuisine , making my Birdseye Boil-in-the-bag fish and cheese sauce! ;P
MilesB1975 1 year ago 4
I'm a little confused. Admission to the Food and Wine Classic costs over a thousand dollars. I'm surprised that Thomas Keller had to ask this audience if they've heard about sous vide.
tedsword 1 year ago
@tedsword -- there are most likely people there who are very into food who do not understand the method behind some of the preparations. not everyone at the classic is a cook.
sargepup 1 year ago
@tedsword There's no guarantee that just because you've paid a ton to get in that you know much about cooking.
compactdisk2 1 year ago