Sous-Vide Like a Pro by avoiding 4 common mistakes An in-depth guide to making the most of your immersion circulator Anova Immersion Circulator: 🤍amzn.to/3qwGAmK Lipavi Plastic Box: 🤍amzn.to/2KaR07x (mine is 12 qt) Beer Cooler Sous-vide Hack: 🤍🤍seriouseats.com/2010/04/cook-your-meat-in-a-beer-cooler-the-worlds-best-sous-vide-hack.html Reverse Sear Method: 🤍youtu.be/9zU-hISLJgc Cooking Temperatures (these are for textures that I like adjust to your personal liking): 124F (51C) - salmon 131F (55C) - tender cuts of beef, lamb, pork, veal, duck breasts, fish (other than salmon) 135F (57C) - tender cuts of prime beef (higher temp needed to melt extra marbling) 141F (61C) - chicken breasts, shrimp 146F (63C) - eggs Cooking Times: Beef, lamb, pork, veal, duck breasts, chicken breasts 1 hour for thicknesses less than 1.5 inches (3.8 cm) 2 hours for thicknesses 1.5 - 2 inches (3.8 - 5 cm) Fish a shrimp 20 minutes for thicknesses up to 1 inch 25 minutes for 1 inch to 1.5 inches Eggs 45 minutes Support my channel 🤍🤍patreon.com/helenrennie My cooking classes in the Boston area: 🤍🤍helenrennie.com FACEBOOK: 🤍🤍facebook.com/HelensKitchenCooking/ TWITTER: 🤍twitter.com/HelenRennie1 INSTAGRAM: 🤍🤍instagram.com/helen.rennie/
You are great! Very clear explanations!
am i the only one hearing her saying the soviet method?
I don't care for Sous vide steak. I'd rather sear in a cast iron pan and finish in a hot oven. I use my Anova nearly every day but NOT for steak.
I love capitalism!
I do this method for chicken drumsticks and thighs. Next day I batter them in buttermilk mixture and deep fry to get a crispy crust all over while chicken reheats in the hot oil. Outside is done before meat starts recooking.
I have the sous vide Premium. Do you think because it does not circulate the water like the Inova, is that a big deal? I've had good success using my Sous Vide P but love hearing your ideas about refrigerating prior to searing and using the water displacement method over the vacuum sealer.
I got mine for 10€ at Aldi 🤷♀️
im sry but i cant listen to that voice and the lips smacking
Sous-Vide is gross. For people who can't cook a steak to the correct doness.
I found your video after my first time using sous vide, and also first time cooking steak using ATK’s recipe. My roommate, bought 2 T-bone steaks that were about 1” thick, and deboned them. After sous vide, the pan searing took longer than ATK said it would. Then the fennel, Dijon mustard & tarragon pan sauce took longer, too. By the time the sauce was done, the steaks were cool. The best part was the sauce, which had umami that I loved. Next time, I’m going to use your tips.
can you talk about properly freezing meat
Why do some YouTube videos say you have to cook the steak for 12 hours
Fahrenheit? Only 3th world countries ( yes usa, you also rank in that category ) dont understand the merits of the metric system.
I've never wished I lived in Boston...until you. I'd take your class in a heartbeat. I can't believe Food Network hasn't offered you a contract.
Awesome guide! Thank you!
You need to hold torch away ffom the meat. It will be ok. :-)
Thatbk for the video, i know you don't like sous vide anymore, but i'm new to it, so video is helpfull to me.
That's a great idea to chill the meat after sous vide. I always end up overcooking my meat when I try to sear them, never thought about putting them in the fridge before. Can't wait to try sous vide again!
Now her new videos are bashing Sous Vide 🤣 What a clown 💯