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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Rory Burke
Rory Burke أيام قبل
what is this, chefsteps???
Umar Abrahams
Umar Abrahams أيام قبل
Aka sout vleis 😂🤣🤣 People from SA will get it
Technosoul22 أيام قبل
that bob kramer knife though. so jealous
Alec Strickland
Alec Strickland 2 أيام قبل
BRAD + VINNY + EDITOR = THE LETHAL TRIFECTA OF INFORMATION AND ENTERTAINMENT. These people are in their element within the It's Alive series. Don't break that up
Triggered Omastar
Triggered Omastar 2 أيام قبل
_bon appetiti_
George Lauder
George Lauder 2 أيام قبل
Pro Tip: Keeping a steak in a sous vide @ 130 degrees for a longer time will NOT make the steak more well done. It's still going to be 130 degrees.
Enviotonin85 2 أيام قبل
Lol....i few months ago, i noticed my high tech rice cooker can actually adjust its temperature to as low as 40c. And instead of wasting more money on Sous Vide equipment, i just use my rice cooker Sous Vide.
Bootleg Weavile
Bootleg Weavile 2 أيام قبل
Pretty sure I became this guy the first time I tripped LSD. Im still not the same.
greenrolaids 2 أيام قبل
pointing a laser at a camera can kill the image sensor...
Jenny Kee
Jenny Kee 2 أيام قبل
do you have to tenderize the steak before sous vide? mine turns out chewy and hard texture.
Ali M
Ali M 3 أيام قبل
OMG...I love Brad, he’s hilarious! 😉
Cursed Channel
Cursed Channel 3 أيام قبل
haha juul
Winter Fox
Winter Fox 3 أيام قبل
Brad; the steak needs to be dry to get that crust! Also Brad; two seconds later squirts liquid onto steak before searing.
MrNotshowingmyname 3 أيام قبل
Great way to infuse your meat with BPA. Yum--I can feel my mammary glands enlarging already :)
Amelia Zen
Amelia Zen 3 أيام قبل
I read that as bread and not Brad. At first glance at the thumbnail I though I was looking at pink bread...
Frédérike Lavoie-Blais
Frédérike Lavoie-Blais 3 أيام قبل
I don’t know why it is so funny to hear English speaker say french stuff like “sous vide” y’all don’t even pronounce it that badly I’m just laughing over nothing :”D
RGP B 4 أيام قبل
Brad is the most fun to watch out of everyone at BA
TOAOM123 4 أيام قبل
Where's vinnie with the wourder?!
Rudy Roman
Rudy Roman 4 أيام قبل
“Hey guys it’s Brad Leone from Bon Appétitty”
Emily Kayte
Emily Kayte 4 أيام قبل
Good job Brad! I love watching your channel
Supernova71288 6 أيام قبل
Wow. I thought sous vide was so much more complicated. Looks like it would be easier than just pan cooking entirely.
Approved Dust
Approved Dust 7 أيام قبل
You know there’s a bag cutter in the vacuum machine
Dirge Novak
Dirge Novak 7 أيام قبل
Oh man, Bon Appetitty is my favorite magazine
evanrudemi 7 أيام قبل
I have now cooked NY Strips four times using this method and it comes out AMAZING. Thanks for putting this out there.
Taelor Young
Taelor Young 8 أيام قبل
Unpopular opinion: serious chef brad is better than eddited it's alive brad. Still funny still seriously talented, just better 😂
Ben Thurston
Ben Thurston 9 أيام قبل
That way of getting all the air out of the ziplock is the coolest!
Ben Thurston
Ben Thurston 9 أيام قبل
well a metal container or something would be quicker than a glass one I guess
Ben Thurston
Ben Thurston 9 أيام قبل
then you could use any type of container amiright?
Ben Thurston
Ben Thurston 9 أيام قبل
but do you even have to do that, what if the meat is inside a pocket of air but you just weight it down so its all under water?
myshoethatfelloff 9 أيام قبل
I want to eat it!
Tyler z
Tyler z 12 أيام قبل
Almost seems like cheating but I'll never go back! Best steak over and over no matter how expensive the cut or thin the cut
Ultraman's Inspirational Recipes
Yo, Vinny!
Drago Grljusic
Drago Grljusic 13 أيام قبل
"PRO TIP" - Its not time time that makes you steak well done its temperature. So if you leave it long time on same temperature it wont be well done.
Pink Greadly
Pink Greadly 14 أيام قبل
It was at 22k likes and I liked it and it went to 23k then I unliked it and it went to 22k then I liked it again and it went to 23k so I gave u 1k votes p much cuz maaaathhhh
Sam McAllister
Sam McAllister 16 أيام قبل
Anyone know what tool hes using at 7:33
pete 17 أيام قبل
Brad.. more like Dad
Lyndon Williams
Lyndon Williams 17 أيام قبل
I have to ask as well - Where's Vinny? We need Vinny! Give us Vinny!
Fernando Beckham
Fernando Beckham 17 أيام قبل
I'm starting to cook steak but I have noticed that my pans suck what do you guys recommend and also what does he use to cook ? is that olive oiL?
Jay Wood
Jay Wood 18 أيام قبل
I love the way brad presents himself I've watched almost all of the episodes and haven't been disappointed yet keep it going brad!!!
BloozeDaddy 18 أيام قبل
Great steak but you can't do that sear in your house because of the high smoke factor...unless you want to repaint your kitchen every 6 months. Using a torch outside will get you where you want to be. Benzomatic TS8000 or a Searzall is what you want.
Chrispy Lyfe
Chrispy Lyfe 20 أيام قبل
no oil needed?
Green Plasticbag
Green Plasticbag 20 أيام قبل
begevt 20 أيام قبل
I will watch ANYTHING With Brad... I binged "It's Alive!" Yesterday... I don't eat even half the stuff he prepared. Doesn't matter though! 🤷🏽‍♀️
Steve Jones
Steve Jones 21 أيام قبل
Brad and his Kramer.
DOITLIKETHIS 22 أيام قبل
no plastic please
AlustorMorbus 24 أيام قبل
Who the heck is Brad leone?
sapphire gypsy
sapphire gypsy 24 أيام قبل
Very informative GREAT JOB BRAD!!! But honestly after seeing "its alive " this seems out of character for brad n the music in the background sucks. This is a downgrade from "its alive".
sapphire gypsy
sapphire gypsy 24 أيام قبل
But A++ for letting him do his own thing ...still need vincent
Kauê Moura
Kauê Moura 25 أيام قبل
It's odd to see Brad without Vinny and Matt.
I'm You, You're me
I'm You, You're me 25 أيام قبل
Damnnit... where are the edits and Vincent Cross!?!?
Jackson 25 أيام قبل
What brand of apron is Brad wearing?
GaBoyzzz 25 أيام قبل
He writes a lot
GaBoyzzz 25 أيام قبل
He needs that pen in his ear at all times
Random Guy That Comments on Youtube videos
Dirty brad...
darkinertia2 27 أيام قبل
im pretty sure this is how we cooked the meats at taco bell lol
Matthew Demichele
Matthew Demichele 27 أيام قبل
Says BONE appétit
Danai Brown
Danai Brown 27 أيام قبل
Danai Brown
Danai Brown 27 أيام قبل
HarderBetter 27 أيام قبل
You dont have to rest sous-vide steak, or atleast not for as long as a regular steak (depends on the reverse sear time). What resting does? Two things, it continues the cooking time and let the protein to lower it temperature so internal juices stop flowing. With sous-vide your steak is already cooked perfectly so it doesn't need any further cooking, and internal temperature is much lower beacause you've sear'd it just briefly on the outside.
Robert Lunsford
Robert Lunsford 28 أيام قبل
@5:17 there is a note saying to change the time based on how done you want the steak. This is incorrect. Time will change the texture but not so much the doneness. Temperature is what controls how well done they are cooked.
iamafractal أشهر قبل
Thomas Keller, in "under pressure," explains how to make an "herb sachet" which is basically just the herbs rolled up in an open-ended bpa-free plastic wrap tube, then placed in the bag. The reason to use that is so that the herbs impart their flavor on the meat, but don't overflavor it right where they would make contact, without the protection of the plastic. Adding salt to the steak before hand doesn't taste as good, as is discussed in "Modernist Cuisine." if you want a pastrami type flavor, do go ahead and add the salt ahead of time. otherwise season after cooking.
William Gates
William Gates أشهر قبل
I would try out a good number of the sous-vide machines if the factory would send them to me and then I give them a writing
Brad King
Brad King أشهر قبل
Sous vide steaks don't need to rest.
Cody Candelario
Cody Candelario أشهر قبل
Josh and Babe
Josh and Babe أشهر قبل
Nice video
Samual Iam
Samual Iam أشهر قبل
Carla's butt.... *YOU WILL NEVER UN-SEE IT*
Andreas Duess
Andreas Duess أشهر قبل
5:12 pop up says to adjust time for levels of done. Time has nothing to do with doneness in sous vide cooking. That’s the entire point of it all.
almavogler أشهر قبل
all i could think about were the missed opportunities do inserts of Seal's face on post every time Brad said the word. Once you go Vinny, you can't go back.
almavogler أشهر قبل
especially when he said he always makes a double seal.
s h a d ø w b a n n e d
s h a d ø w b a n n e d أشهر قبل
Hey, where's the goofy editing?
Kenny Perkins
Kenny Perkins أشهر قبل
At one point a little popup spears saying if you want it more done use a longer time. This is absolutely NOT true for sous vide, in fact, it is one of the reasons people like sous vide. Don't make a video explaining something if you dont' understand it. A steak cooked to 129 will be medium rare, a steak cooked to 131 will be medium, if these go for 2 hours or 6 hours the only thing that will change is the texture
UglyMane EWAF
UglyMane EWAF أشهر قبل
Hey guys, I'm Brad from bone ate the tidly
Melvin Collins
Melvin Collins أشهر قبل
reverse sears are my goto way to cook steaks.
Myrrh & FrankinSCENTS
Myrrh & FrankinSCENTS أشهر قبل
A decent vet would give that steak a fighting chance.
Xebtria أشهر قبل
@5:11 change the time depending on how well done cooked? that's not how it works. the longer you cook it, the more the texture of the steak (or of whatever you cook) changes. the temperature determines how well done it's gonna be. of course you have some sort of minimum time, because in 30 minutes it won't get up to the desired core temperature, but let's say after 2 hrs it has reached that core temperature, 2 hours more in it won't change the done-ness state of the stake, just its texture. and of course you can still overdo it, and get a medium rare, but dry steak, if you cook it for 48 hrs instead of just 2-3hrs. also no need to let it rest with sous vide. the 2mm border that might be a bit stressed from searing does not need to rest, and the remaining steak is perfect, because it got up to temp over the course of 2.5 hrs, because it is sous vide.
A. A.
A. A. أشهر قبل
Jesus Christ, enough with the banter. I’m trying to learn technique and I don’t need to waste 4 minutes of a 10 minute video listening to your random conversations.
Will Hinson
Will Hinson أشهر قبل
I thought you set the water to the temp you want the inside to be. So the time shouldn't matter as long as the internal temp gets up
尔尼 أشهر قبل
Oh no!Let me see the delicious food in the middle of the night!
Tony McSpadden
Tony McSpadden أشهر قبل
That is nonsense about doneness. You can leave a steak in 50C for hours and it won't overcook. You need to raise the temp to make a difference.
e10byagrue أشهر قبل
JC Image Inc
JC Image Inc أشهر قبل
Whoa, RA the Rugged Man's brother!
Hiral Chauhan
Hiral Chauhan أشهر قبل
love brad leone
Max Gorriceta
Max Gorriceta أشهر قبل
Fu** that steak, I want Brad Leone served raw on my dining table.
Don Goodrich
Don Goodrich أشهر قبل
So at 5:11 into the video a pop comes up and says "Change the time based on how well done you want them. OMG you are explaining Sous vide and the whole point to sous vide is you can leave the meat AS LONG as you like and it will NOT cook anymore done no matter how long you leave it. 130 Degrees is 130 degrees ! OMG
Anna Furberg
Anna Furberg أشهر قبل
I dont get why you would only do the fun editing and have Vincenzo there on It's Alive episodes when it's such a big hit. Do it with everything Brad does! We want mooore!
Tim أشهر قبل
You could say hes got it In the bag
Ayan Ali
Ayan Ali أشهر قبل
“I’m a big fan of the Juul” lololol
ebb أشهر قبل
This was not edited/recorded by the usual. Dissapointed
Bhatt Hole
Bhatt Hole أشهر قبل
"Pro Tip: Change the time based on how well done you want them" ? Huh? Umm....no. You change the temp for the done-ness you want. Time is (nearly) irrelevant once you've passed a certain length. That's half the reason for using sous vide in the first place, not being so time restricted. An hour and a half, two hours, three hours...doesn't matter. (though, there is a point at which the proteins start doing some undesirable shyte, but that's after like an assload of hours).
Nessa W
Nessa W أشهر قبل
this kind of videos makes me fantasize about being a billionaire and have personal chef to cook this for me
Andreas H
Andreas H أشهر قبل
Brad is hilarious, great energy!
Basil Foo
Basil Foo أشهر قبل
So how long has Chris Pratt been doing cooking shows on AR-vids?
Márton Koch
Márton Koch أشهر قبل
-Ow, you hit my eye! - *Chewbacca growl*
Senorpickle 420
Senorpickle 420 أشهر قبل
“Ow you hit my eye” **wookie noises**
one two
one two أشهر قبل
Trapboy brad
Jimmy Getzey
Jimmy Getzey أشهر قبل
"Change the time based on how well done you want them." Uhh... not how sous vide works. You could leave it in for 12 hours at 130 and it's not going to get any more "cooked". It'll be more tender, but not more well done.
Isaac Day
Isaac Day أشهر قبل
He's almost a sad Brad without Vin. Vin 4ever!
Mauricio Aular
Mauricio Aular أشهر قبل
Where’s all the fun editing vinny does????
neve941 أشهر قبل
"protein" lol ok. 😂
dinein1970 أشهر قبل
Fail on a few levels. Adding the herbs to the meat will only make the meat where the herb was resting against... Really INTENSE and not really do much for the rest of it. All you need is a bit of salt for the protein, especially a steak. Maybe a drop or two of fish sauce. Bag is WAY too big. You want bags that just fit around the protein.
Kylee Abramson
Kylee Abramson أشهر قبل
Oh my god at first I thought this was the *“It’s Alive with Brad”* series and I got really scared XD
Jason Bright
Jason Bright أشهر قبل
Says yes really easy until he says like 9 steps
megamazing أشهر قبل
That knife tho
zubmit أشهر قبل
Brad before the good editing is something very different. Still good food ;)
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