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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Michael Sotomayor
Michael Sotomayor أيام قبل
so you can sous vide with a semi wet adobo interesting.
Michael Sotomayor
Michael Sotomayor أيام قبل
anything with brad makes life majestic haha
Up to my nuts in guts
Up to my nuts in guts أيام قبل
"Change the time based on how well-done you want them'? ,,, errr,, no,,,, change the temperature based on how well-done you want them. You can cook them at 130f for 4 weeks and it will still be the same amount of 'done' ,,,, will probably taste like crap,, but it will still be medium rare.
leogenesis 3 أيام قبل
what knife does brad use
/zac ///
/zac /// 3 أيام قبل
*W O U R D E R*
Sweet Puicy Marlene
Sweet Puicy Marlene 3 أيام قبل
This is calm and professional corporate Brad
David Arts
David Arts 3 أيام قبل
Why salt in the bag wtf it drains so much juice form the steak over such a long period of time
Hervey Bay Rubbish Removal
Hervey Bay Rubbish Removal 8 أيام قبل
Hhhmmmm yummy plastic
Dan Marcoux
Dan Marcoux 9 أيام قبل
If anyone is curious what word Brad omitted at 6:43, I believe it is oil. Specifically a high smoke point oil like vegetable oil... DO NOT use olive oil, unless you want to deal with unplugging your smoke detector lol
ingrid 10 أيام قبل
Is 2.5 hours too long?
Sam Barrett
Sam Barrett 10 أيام قبل
“Let the pan recover”.......it’s not a bloody injured child
Stephen Vincent
Stephen Vincent 12 أيام قبل
5:11 The tip here is totally wrong
Anthony Sanders
Anthony Sanders 14 أيام قبل
Nakage 16 أيام قبل
A warning to you guys out there using instant read thermometers. Materials have what is known as "emissivity," which is how much heat radiates. This is important because this is what the thermometer detects. This means that you are likely not getting the actual temperature. Cooking grade thermometers usually have settings for things like cast iron pans; so if your thermometer doesn't explicitly say somewhere that it's calibrated to cast iron, then it likely won't be very accurate.
Nakage 13 أيام قبل
​+fakecubed I know what you're saying, but I just disagree that it's the only thing that matters. A new chef doesn't know that their crust is correct if they've never done it, and if they want to make sure it's correct with one of these thermometers, there is a good chance it will fail and they won't know why or they will just not believe it isn't correct. This is how bad chefs are born. The issue is a non-issue amongst experienced cooks or seasoned amateurs, but I've seen newer cooks burn their food and make undercooked food all the same without knowing that's not how it's supposed to be. It isn't until I show them what it's supposed to look and taste like where they understand what it should actually be. The main thing is that people will view this as a learning tool (it's on what's basically a how-to video and presents itself for newer cooks) when that's misleading.
fakecubed 13 أيام قبل
Nakage you’re not actually disagreeing with me, you’re trying to make another point entirely. What I’m saying is the actual number on the device you use to achieve consistency is irrelevant. You don’t need any fancy tools, just an understanding of what your equipment is achieving when you use it. That means making sure you do the same thing every time to get the results you want. It doesn’t matter if the IR thermometer says a billion degrees or negative two million, as long as it says the same thing every time and you are getting a good crust.
Nakage 14 أيام قبل
@+fakecubed I would have to disagree here. These processes in which these acids bind to sugars are actually what cause this brown crispy crust to taste and feel as good as it does. When they are broken, it makes the flavor taste worse and lowers its nutritional value (some of the nutrients decompose at high temperatures). If the temperature is never hit, it can appear to have a crust when in reality that crust is not the crust they achieve in the video. This is more about learning than anything else. If someone is using an IR thermometer to try to get the exact result in the video, but the IR thermometer they buy is not the right kind, then they will wonder why their steak doesn't look or taste as good. I'm providing that explanation.
fakecubed 15 أيام قبل
The steak is already cooked from the sous vide. The point of searing it afterwards is only for appearance and a bit of flavor. As long as the steak gets seared successfully, and not charred, it’s hot enough. It is not an exact thing. The precision came during the sous vide cook. Use your eyes, your ears, and you’ll get the results you want from a very wide range of temperatures from the cast iron. The number on the IR thermometer is irrelevant as long as you are able to repeat the process.
Nakage 15 أيام قبل
+fakecubedApproximations are alright to a point. In the case of things like caramelization it occurs at a very specific temperature (357F). In the case of steaks, the amino acids within the steak react to the sugars as well at around 500 (non exact because there are a lot). It's a very fast process and the only way to do that is to get it to the correct heat. Too much, and it breaks everything apart and makes it taste weird. Too little, and nothing happens at all. We're also talking about potential misreads of 30% or more depending on the material or surface you are using (Misreads of 95% on certain metal surfaces is also possible). It is very possible to get sick from a misread due to undercooked food. It's not exact science for sure, but for people who are serious enough to buy an IR thermometer, this can mean everything.
GhibliOmatiC 18 أيام قبل
Should let Gabby do a video.
Pauly Paul
Pauly Paul 20 أيام قبل
5:11 - Pro Tip - Change the time based on how well you want them. Erm, does the person who added that comment have a clue how sous vide works?
fakecubed 15 أيام قبل
Real Pro Tip: Change the time based on the cut of the meat, change the temperature based on how well you want them.
Maiko 21 أيام قبل
dislike for calling meat protein
Zavu Kill
Zavu Kill 23 أيام قبل
(Silently waiting for pewds fans)
A B 23 أيام قبل
Can't you just put it in the oven at 200 degrees for an hour or two instead?
Yang Ji
Yang Ji 24 أيام قبل
Your metal container is losing some heat. Plastic container with a lid may be better.
A B 24 أيام قبل
There's just something about hot food touching plastic that I can't accept.
John Link
John Link 28 أيام قبل
Take it easy with the salt! 6:36
Jared DFTZ
Jared DFTZ أشهر قبل
Brad! GARLIC POWDER!?!? what about the fresh stuff. What happened to ur signature allison?
SAS أشهر قبل
You're adorable 😍
Katherine Smoot
Katherine Smoot أشهر قبل
Nice bob Kramer ya got there.
Michael Carter
Michael Carter أشهر قبل
I did a Sous Vide thing once. I didn't have a Sous Vide so I just boiled water and kept turning the heat on and off. I didn't have steak so I used a few cans of vienna sausages. I didn't have any zip lock bags so I just didn't use them. Okay, so I put the vienna sausages in the water and played like there was a Sous Vide in there but I was just turning the gas on and off. I did that for like 3 hours because you can do that with a real Sous Vide. After 3 hours the vienna sausages were so tender they just fell apart in the water. That's when I had a real stroke of true genius. I made vienna sausage soup. I opened a can of carrots, a can of peas, a can of green beans and 2 cans of pork and beans. I stirred it till it was hot and served it up. My wife said if I did something like that again she would divorce me. My kids cried. My dog puked. They left and went out to eat, including the dog. I stayed home and watched religious TV and ate my soup. Then I gave money to a guy who was worried about my soul.
Cliff P
Cliff P أشهر قبل
The reason you don’t want air is not because it will float. The bubble can be at the top above the meat. The reason is because you want the water to touch 100% of the meat.
Please just go away!!!
Raw Bliss
Raw Bliss أشهر قبل
This video brought to you by *Wourder*
Regina Remsberg
Regina Remsberg أشهر قبل
Never cook your food in plastic...try a jar instead
Oliver Jelinek
Oliver Jelinek أشهر قبل
You can't use a jar for a steak also vacuum bags and ziplocks are fine for high temp
muscleandmath أشهر قبل
Rippetoe: putting it in a plastic bag and chucking it in the toilet for 3 days.
David Taylor
David Taylor أشهر قبل
If time IS'NT a factor does the difference in wattage matter?
Trevin Taylor
Trevin Taylor أشهر قبل
Who’s better than Brad, Vin?
Steven Leister
Steven Leister أشهر قبل
3:56 brad said he loves the juul. I’m sorry
Oliver Morrow
Oliver Morrow أشهر قبل
no way it's called a juul
Yogurt أشهر قبل
3:55 we get it, you vape
Molly Katherine Cornett
Molly Katherine Cornett أشهر قبل
You can use that machine to temper chocolate perfectly
안태건 أشهر قبل
130'c for 2.30 hours?
alemar900 أشهر قبل
Can I ask if I put the steak after I cooked it in the fridge with this method. If I take out and put it in a pan will dry out until is hot in the middle?Thanks.
OneTallman أشهر قبل
2:32 how sick am I. I cant stop looking at her booty
Jsjxjx Jxjxj
Jsjxjx Jxjxj أشهر قبل
i was expecting to see wourder
Warren Simpson
Warren Simpson أشهر قبل
Any advice would be appreciated: I have the Anova unit. What do you do when you're preparing multiple steaks at different temperatures: medium rare and medium for example. Thanks.
HesAnUnpaidIntern 7 أيام قبل
You tell the person asking it for medium to please leave.
Drew Clark
Drew Clark أشهر قبل
VINNNNNNNY Where is Venchenzo!!!??? Come on Bon Appetit
Michelle Ramos
Michelle Ramos أشهر قبل
4:19.. Brad is a sheep.
Anton Müller
Anton Müller أشهر قبل
just stop the video at 7:48 and look on that little worm like thing in the meat. kinda scares me
Raphael Silver
Raphael Silver أشهر قبل
5:45 We like Andrew better, please make another 24 hr video
David Lamphier
David Lamphier 2 أشهر قبل
With a strip that thick, I hit it in a ripping hot cast iron for 30 seconds, toss in a pad of butter, and flip for 1 minute, another pad of butter, then flip for another minute. One last pad of butter, and flip for 30 more seconds. Then I finish with the fat cap. By the time you've seared the rest of the steak, the rising butter level removes all the moisture from the fat, so when you do finish off with the fat cap, it gets crispy like chicharon.
Nico Sy
Nico Sy 2 أشهر قبل
speaking of losers...
Zachary Hatch
Zachary Hatch 2 أشهر قبل
Not what I thought u meant when you said you were a big fan of the juul
Ghost 2 أشهر قبل
Plastic + hot water = ☹️
Gaming Golden
Gaming Golden 2 أشهر قبل
Buy silicon bags if you want
mjanovec 2 أشهر قبل
The "Pro Tip" presented at 5:10 is completely wrong. Time does not impact doneness once the meat has stabilized at the desired temperature. That the whole point about sous vide cooking. It removes the uncertainty about achieving the proper doneness. More time will increase the tenderness, as connective tissue breaks down. But in order to increase doneness, you have to increase the temperature. Secondly, the advice to rest the steak after searing is unnecessary. You rest the steak in other situations, like grilling, in order to let the steak stabilize it's temperature after cooking. With sous video, the steak is already at the proper temperature throughout. The sear just adds to the flavor and the visual appearance to the steak.
mimi lune
mimi lune 2 أشهر قبل
Bon appetitty
Navi Gator
Navi Gator 2 أشهر قبل
Protein: will this work with tofu?
marcus koko
marcus koko 2 أشهر قبل
I actually gasped when i got to see the inside of it
Excludos 2 أشهر قبل
5:11 No. That's the whole bonus with Sous vide: Temperature controls how well done it is, not time. You can cook it medium rare for 1 hour, 2 hours, 3 hours or 4 hours. Any more than that and it will still be medium rare, but the meat will start going a bit mushy.
Andrew Peck
Andrew Peck 2 أشهر قبل
My mouth got hard from the dank musk of the dirty moist pink beefy meat
Aboli 2 أشهر قبل
Oh no wait the Joule followed me here from the Chefsteps channel? Lol
Eddie Xiang
Eddie Xiang 2 أشهر قبل
How long can steaks or fish last in sous vide bags? For example, if I do a batch of steaks and fish in advance. Can I use them like in 3hrs? They would be just as good? Or as soon as meats are cooked in sous vide, I have to use it right away?
Eddie Xiang
Eddie Xiang 2 أشهر قبل
mjanovec thank you master!
mjanovec 2 أشهر قبل
The beauty of sous vide is that you have some flexibility on when you pull them out of the water. Once the meat comes up to temperature, it can sit in the water for a while because it will not get any hotter (and therefore will not get any more done, despite what the "pro tip" in this video claims). There are limits, though, especially with fish. Increased time does result in increased tenderness, but it's easy with fish to do too long and have a mushy result. For fish, one hour is about as long as you want to go. With steak, you can easily go 2-4 hours and not have a huge change. (The sweet spot seems to be about 3 hours.)
Jump Crouch
Jump Crouch 2 أشهر قبل
Love this channel, but serious motion judder in these BA videos. 24p in a 30p timeline?
James Dooling
James Dooling 2 أشهر قبل
Even if you're not a sous-vider, reverse searing is the way to go in the home-kitchen. Far less beef-fat-smoke-stink later...
gabyitzel 2 أشهر قبل
Bon Apetitty
Jamie Afkhami
Jamie Afkhami 2 أشهر قبل
Sammy Ingle
Sammy Ingle 2 أشهر قبل
Dang...Andrew Knowlten ;-)
Desi J Richert
Desi J Richert 2 أشهر قبل
Brad are those zip loc bags ok for sous vide? Not gunna leach out the plastic compounds?
wantapgt 2 أشهر قبل
You don’t have to rest sous vide cooked meat.
NAUTHIX 27 2 أشهر قبل
Today we learnt that brad loves salt
Gerald Cruz
Gerald Cruz 2 أشهر قبل
Where's all the "wourder" edits in this video? :c
Ryan Hernandez
Ryan Hernandez 2 أشهر قبل
Thoroughly enjoyed having to rewind to read each information popup because they each lasted approximately .0235 seconds on screen. 🙄 Editing could use better timing in that regard.
Paras Phoenix
Paras Phoenix 2 أشهر قبل
Sous vide dry aged wagyu a5
j.c man
j.c man 2 أشهر قبل
😃 brad isn't dead good to see that Claire and Andy haven't eliminated Brad yet
Mladen Pejic
Mladen Pejic 2 أشهر قبل
way too much rosemary
jordan pastry
jordan pastry 2 أشهر قبل
I'd let him plow me
A Dude
A Dude 2 أشهر قبل
First time in my life I encounter this name, not that it matters... What matters is the fact that an animal died for nothing... Spoiled meat; to bad!
Cynthia G
Cynthia G 3 أشهر قبل
what is Knowlton drinking?????? at 5:56 ? It looks prettyyyyy ggoooddddd :D
48956l 3 أشهر قبل
It's such a compliment to myself that I came to all of the same conclusions of how to work a vacuum sealer that Brad did. I double seal, I know juices near the top of the bag can get in the way of sealing, I always leave extra room, I don't cut them with a knife though so that was interesting.
Sutanu Banerji
Sutanu Banerji 3 أشهر قبل
Time isn't going to affect how well done your meat is cooked.
Peter Heegaard
Peter Heegaard 3 أشهر 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 3 أشهر 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 3 أشهر 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.
Olivia Hren
Olivia Hren 3 أشهر قبل
Don't do that with raw meat lmao
doro626 3 أشهر قبل
careful with those lasers. I was driving and some a hole in a house, caught me in the eye.
Nightshade Kelly
Nightshade Kelly 3 أشهر قبل
Lol noone in mt city has money for steaks like that. So they dont even sell them around here
Tozza Cash
Tozza Cash 3 أشهر قبل
“Hey guys I’m Brad Leone from Bone App-a-tittie”
Justin Bassett
Justin Bassett 3 أشهر 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 3 أشهر 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 3 أشهر قبل
"wudder" I feel like he always goes out of his way to say the word water.
Will Reicher
Will Reicher 3 أشهر قبل
Very useful and educational, thank you
Daniel Villagran
Daniel Villagran 3 أشهر قبل
maybe don't aim the laser to people's eyes, Brad
Dozo G
Dozo G 2 أشهر قبل
I don't think Brad scores high on the empathy scale.
Reiner D'souza
Reiner D'souza 3 أشهر قبل
Is it just me or does Brad look a lot like Josh Karsinsky?
smiless0999 3 أشهر قبل
Who’s editing this??? Where’s Vinny?
Ramsey Hildebrand
Ramsey Hildebrand 3 أشهر قبل
Jesus, rip off French Guy Alex much? This is literally his video reformatted.
2010stoof 3 أشهر 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 3 أشهر قبل
Love my sous vide machine!!! Been getting some heat because "it'll kill you" or "you'll poison yourself"...140 deg.... Blah blah.
Oliver Jelinek
Oliver Jelinek أشهر قبل
Yeah I'm pretty sure if the plastic did leech it would need to be much hotter
Justaname 3 أشهر قبل
Sous vide always looks gross like boiled semi raw meat.
Lynellf 3 أشهر قبل
Brad lives a good life y'all.
H2THEP33 3 أشهر قبل
What brand of the apron?
Jirekianu 3 أشهر 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 3 أشهر 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.
Elliott Atwell
Elliott Atwell 2 أشهر قبل
You can still sear in a carbon steel pan, and you can completely control texture sous vide based on cook time. If you're not getting proper Maillard you're not searing hot enough, and if the fat isn't rendered properly just extend your sous vide cooking time. That being said, I don't think sous vide is preferably for prime cuts, but it is absolute magic for things like short rib. I'd go so far as to say that short rib at 135 for 72 hours is as good flavor wise as rib cap, but more tender.
smileytuna 3 أشهر قبل
If you're poor you can get the same effect with a terrarium thermostat and a cheap crockpot
Rombout Versluijs
Rombout Versluijs 3 أشهر قبل
Wait 130 degreess throughout the steak, isnt that like superhot already? Thats 52 Celcius inside???
Rombout Versluijs
Rombout Versluijs 3 أشهر 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?
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