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Brad Makes Sous Vide Steak | Kitchen Basics | Bon Appetit

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The Test Kitchen's own Brad Leone breaks down everything you need to know about using a sous vide. This sous vide machine is the best we've ever used, and it's the perfect gift for the kitchen explorer in your life.

Read our review here: www.bonappetit.com/story/best-sous-vide-machine-chefsteps-joule
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Brad Makes Sous Vide Steak | Kitchen Basics | Bon Appetit

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2018/01/24

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تعليقات 1 563
Sutanu Banerji
Sutanu Banerji أيام قبل
Time isn't going to affect how well done your meat is cooked.
Peter Heegaard
Peter Heegaard أيام قبل
God I love this guy - dont think you need to be resting a steak when you have cooked it sous vide fwiw
Harry Kong
Harry Kong 2 أيام قبل
“Pro tip change time based on how well you want it done? Isn’t that the purpose of sous vide? Based on your water setting it should never be over done or under cooked regardless of time? To certain extent of course.
cowboy6591
cowboy6591 3 أيام قبل
I get a straw and suck the air out, The bag sealer/vacuum machines have out priced themselves far away from what I'm willing to pay.
doro626
doro626 4 أيام قبل
careful with those lasers. I was driving and some a hole in a house, caught me in the eye.
Nightshade Kelly
Nightshade Kelly 4 أيام قبل
Lol noone in mt city has money for steaks like that. So they dont even sell them around here
Torren Peters
Torren Peters 5 أيام قبل
“Hey guys I’m Brad Leone from Bone App-a-tittie”
Justin Bassett
Justin Bassett 5 أيام قبل
@5:15 don’t adjust the time for how well done you want steaks, adjust temperature. The whole point is that you pick a temp and give enough time that the whole steak gets to that temp exactly
Vin Kohl
Vin Kohl 5 أيام قبل
This video inspired me to buy a Sous Vide setup, it was $85 from Amazon...WORTH EVERY PENNY!!! This makes cooking steaks fool proof, they turn out better than a fancy steakhouse!
SmashPortal
SmashPortal 7 أيام قبل
"wudder" I feel like he always goes out of his way to say the word water.
Johannes Romanides
Johannes Romanides 7 أيام قبل
Very useful and educational, thank you
Daniel Villagran
Daniel Villagran 9 أيام قبل
maybe don't aim the laser to people's eyes, Brad
Reiner D'souza
Reiner D'souza 10 أيام قبل
Is it just me or does Brad look a lot like Josh Karsinsky?
smiless0999
smiless0999 10 أيام قبل
Who’s editing this??? Where’s Vinny?
Ramsey Hildebrand
Ramsey Hildebrand 10 أيام قبل
Jesus, rip off French Guy Alex much? This is literally his video reformatted.
2010stoof
2010stoof 11 أيام قبل
One change. When he says these have been in for 2.5 hours the bubble that popped up said change time to change doneness. Time only changes tenderness and how much the connective tissue breaks down. You want it more done, change temperature of water.
2010stoof
2010stoof 11 أيام قبل
Love my sous vide machine!!! Been getting some heat because "it'll kill you" or "you'll poison yourself"...140 deg.... Blah blah.
Justaname
Justaname 14 أيام قبل
Sous vide always looks gross like boiled semi raw meat.
Lynellf
Lynellf 14 أيام قبل
Brad lives a good life y'all.
H2THEP33
H2THEP33 14 أيام قبل
What brand of the apron?
Jirekianu
Jirekianu 15 أيام قبل
Just came back to say that this video is one of the big reasons why I later bought a sous vide machine. I didn't get the joule, but I just want to say that sous vide steak spoils you.
Mark Kobey
Mark Kobey 15 أيام قبل
I’ve gone back and forth between cooking a strip steak sous vide vs cooking it on a carbon steel pan Traditional dry cooking results in a better texture and better flavor of the rendered fat. Not the biggest sous vide fan.
smileytuna
smileytuna 16 أيام قبل
If you're poor you can get the same effect with a terrarium thermostat and a cheap crockpot
Rombout Versluijs
Rombout Versluijs 16 أيام قبل
Wait 130 degreess throughout the steak, isnt that like superhot already? Thats 52 Celcius inside???
Rombout Versluijs
Rombout Versluijs 16 أيام قبل
One thing i could stop thinking about is when doing a tight air sealing. All the herbs will stay in one place right or will the hot water make the small amount of possible air inside expand it a bit?
Rombout Versluijs
Rombout Versluijs 16 أيام قبل
hahah FunFact... and than uses cheapass ZipLoc bags. These melt fast and are to thin i guess
Rombout Versluijs
Rombout Versluijs 16 أيام قبل
Hahahahah Booone appetiete..... Man Americans really have bad lingual skills... sorry its just true. It truly fucks up the sexy French spelling. BUT the video was really useful and good education
The Mister Octopus
The Mister Octopus 16 أيام قبل
"Ow, you hit my eye!" *chewbacca noises*
Frankie S
Frankie S 16 أيام قبل
Its very strange to see him not acting a fool like he does in his newer videos.
___
___ 16 أيام قبل
cooking in plastic bag and setting yourself up for cancer?! not sure how I feel about that.
R Jackson
R Jackson 17 أيام قبل
He said “garlic” and didn’t mention Alicin that’s a first
Gaby Cook
Gaby Cook 17 أيام قبل
"We do hate people that aren't Brad" -the internet
Andy Chen
Andy Chen 17 أيام قبل
Have you watch the channel Sous Vide Everything?
Carolyn Alida
Carolyn Alida 18 أيام قبل
Haaaaaaahahahahahahaaaaaaa. Oh yeh, thanks for the meat thing too!
Maison David
Maison David 19 أيام قبل
Has anyone tried the Anova and Joule cookers? Which one is best?
Cale Toews
Cale Toews 20 أيام قبل
That's more like a 2 inch steak damn. Unless he has baby hands..? Most guys would over estimate cuz, you know, seems BIGGER that way lol
Jon Burg
Jon Burg 20 أيام قبل
Not to be "that guy" but... Timing has nothing to do with how well done it is. It keeps it at the same temp the entire time. Also, you don't need to rest a sous vide steak, because the temp never got that high.
Born In Shithole Country
Born In Shithole Country 20 أيام قبل
Why is this guy wearing a murder bib?
Petra Meyer
Petra Meyer 20 أيام قبل
Does this fool know that lasers are dangerous for the eyes?
Savannah Romaine
Savannah Romaine 21 أيام قبل
7:19 that reminds me of my sunburn blisters 😂
Kayak Bandits
Kayak Bandits 21 أيام قبل
At 5:11 you say it was cooking for x amount of time and a window popped up saying “change time based on how well done you want it”? I thought the purpose of cooking this way was so you can’t over cook it?
Lufferov
Lufferov 22 أيام قبل
At 5:12 the "Pro Tip" says to change the time based on how well done you want them. This is so utterly wrong, part of the whole point of Sous Vide is you can leave them in for as long as you like... it's the temperature that determines how well done they are.
Rachel  M
Rachel M 22 أيام قبل
Yeah, I have a vacuum-sealer, couldn't live without it. You do have to be super-careful if you have liquid in the bag, but if you can do it, then the marinade really penetrates the open pores of your meat and you get wa-ay better flavor! Just don't use too much, or too 'watery' liquid 🙂
Nicolas Valenzuela
Nicolas Valenzuela 23 أيام قبل
It does not look juicy
staticbb
staticbb 24 أيام قبل
7:58 T H I C C
Kayla McKenzie
Kayla McKenzie 24 أيام قبل
I wonder if the heat makes the plastic release anything
Covfefe
Covfefe 26 أيام قبل
Your vacuum sealer has it's own sliding cutter. No need to cut plastic on your cutting board man
good boi
good boi 27 أيام قبل
Did i hear JUUL
Brian Westfield
Brian Westfield أشهر قبل
Lasers are no joke and should NOT be pointed at people’s eyes 👎
Sup Bern
Sup Bern أشهر قبل
Brad, you’re probably never gonna read this, but I just want to say that this video has been stuck in my head for months now and finally I got a sous vide device a few weeks ago. I made the most beautiful NY strip steak using your technique. Next step for me is to buy a vacuum sealer because zip lock bags sometimes leak. Lol
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