---
title: 'Sous Vide Beginner''s Guide | Sous Vide Everything'
source: 'https://youtube.com/watch?v=dee5FwKOnkM'
video_id: 'dee5FwKOnkM'
date: 2026-06-30
duration_sec: 2047
---

# Sous Vide Beginner's Guide | Sous Vide Everything

> Source: [Sous Vide Beginner's Guide | Sous Vide Everything](https://youtube.com/watch?v=dee5FwKOnkM)

## Summary



## Transcript

[Music]
welcome back to suvita everything guys
so i know a lot of you received gifts
throughout the holidays and you probably
got a souvee i got my niece here her
name is johnny and she's going to
represent you today so johnny
here's your gift oh thank you extra
price
anyway so the first thing you got to do
is now you want to learn everything how
this works but first we got to open it
up you ready i'm ready
i absolutely love it you love it yes all
right so that she got out of nova as you
can see i like that she was not gender
with it she just opened that thing up i
love it that's how you're supposed to do
it she has no idea what to do have you
ever cooked with you johnny no never all
right so here's the deal we are going to
start from the beginning the first thing
you need to do is get some containers
okay so here's the deal i'm gonna give
her total freedom to go in the back of
the house herself and get whatever pen
she thinks it will work good so let her
do it let's see what she's gonna come up
with this one
how about this one
oh that's better okay okay so here are
her options which are quite interesting
why did you go with this one
i don't know i just picked it
that was your first option which is good
but the problem is as you can see the
circulator here it connects on the back
and it for you in order for you to put
it in here what's gonna happen
you know it's like you gotta put all the
way to the bottom it's not gonna work
this one is out bye-bye this one is a
good option
it's a very good option as you can see
it's nice and dirty and i love it that
way
anyway that's my fault by the way okay
so this one is good because it's a
little bit deeper but at the same time
we have to go look at that even more
lower over here
which is which will work
you see it will work okay but it would
not be ideal okay so you want a deep pot
minimum you know you got to be deep this
one here is a lot better option because
it's deeper and this is what i used to
cook on my
this is what i used to google my pizza
oven that's why it's dirty okay don't
judge me
so this one is better because look it's
nice and deep and it will work just fine
so this one is a good option good job
give me five
now let me recommend to you
what is the ideal thing to have if you
can and if you want to make a purchase
this is the container i will recommend
and it's on the link on the description
below it's clear it's nice and deep and
it was made for it and it's easy to
clean there is actually almost no
cleaning when you're done you just dump
the water out and you're done that's
even better yeah
so this is how it works you grab
the thing here on the back okay and you
just snap it in here and you tighten it
up go for it voila you're done all right
so here's the deal now the cool thing
about this container is that it comes
with a lid
you need a lid
why do you need a lid because as you're
cooking water will evaporate and sous
vide cooks for a long period of time let
me explain to you what sous vide is all
about people think that sofia is cooking
boiling you're not boiling the meat
think of sous vide as
you are storing the food let me try to
be very clear with that as an example
you cook a regular steak for about 10
minutes on a regular pan
but on sous-vide you might cook a steak
for two hours
wow okay it's a lot longer right yes so
you're not really cooking the steak let
me explain when you're cooking a steak
you're sitting down next to your pan and
you're touching it and you're moving it
and it's being cooked
when you're cooking souffit you're going
to throw in there walk away and come
back later okay so for example you put
in your steak in here and it's going to
be cooking you're going to go
grab your son at school you're going to
grab your you know go to the gym uh it
doesn't matter what it is that you do
when you come back and it's going to be
cooked perfectly every time if you get
caught up in traffic and you need to
come back
and those two hours have passed nothing
is going to happen
it's not going to overcook the steak but
if you're there sitting down and cooking
it yourself and if you leave it there
and you go outside and you come back
that steak is going to be burned and
your house is going to smell and be
stinky let me give you another example
to cook a big roast i'd say or if you
are an advocate of smoking meat and
cooking in your smoker as you can see i
am you want to cook a nice pork butt and
a pork butt takes about 12 hours to cook
but cooking at sous-vide is gonna take
you about two days to cook it now you
might be thinking oh my god i'm gonna be
cooking a pork bun two days you're not
really cooking it you're just storing it
you put it in there forget about it
don't have to worry about it when you
come back it's going to be cooked
perfectly cooked
now what if you come back after two days
if you come back after two days and a
half
what happens nothing's gonna happen
it's still gonna be perfect anyway
so it's gonna be perfect every single
time now there is a period where you
have to stop if not the consistency
inside of the meat will start breaking
down and becoming a little bit different
and you might not like it
but
if you forget it on a long cook if you
forget it for
three hours four hours
nothing's gonna happen that is amazing i
know that's why i like it sufi works for
me perfectly why i get to my office i
prepare my food i drop it in i go to
work
and then whenever i'm ready that's when
it's ready now when the food wants to
come out so that is the concept and
you're not boiling it a lot of people
might think oh my god you're boiling
you're not boiling the meat you are
cooking it at a precise temperature
which can stay a lot longer
than if you were to put it in the pan
because on the pan you're going to
overcook it and you're going to dry the
meat out here
nothing's going to happen i will do a
very extensive video on times temps
everything that you need to know in a
later video
so stay tuned for that but i hope you
understand the concept how it works and
how awesome it is
now now we're gonna cook it up are you
ready to cook something i'm ready this
is important all right
whatever it is that you are about to do
today
this can never come back and what do i
mean by that today is your most
important cook ever my first cook
believe it or not i hated it
it was horrible
you know why because i said you know
what i'm just gonna grab whatever i have
in the freezer and i'm gonna cook it up
and i got a frozen pork loin that has
been there for three months
oh
so i cooked it and it was terrible it
was terrible oh my god anyway so you can
never get back what you're going to cook
today
so
we are going to go out and we are going
to buy the most nicest
expensive steak that you can afford
because it is your first cook
all right so let's do it so we're on our
way to get our steaks because she want
to cook steaks and she's right yes yeah
steaks always better anyway you want to
look for a nice thick cut of steak you
don't want those little thin ones if
you're going to a regular supermarket
just make sure you ask your butcher
or the you know the people that work on
the back to cut it for you nice and
thick any supermarket will cut it for
you thick you just have to ask
so let's go get those steaks on johnny
i'm ready
[Music]
johnny i have never seen that guys look
at this this is so cool she has a baby
and then check this out he goes all the
way back to the car
and he basically blows the air on the
baby you are a genius johnny it works
magic if you live in south florida heat
is a problem so this is absolutely
genius i love it
[Music]
pick whatever one you want johnny
[Music]
[Music]
all right so she made a great choice
which she got uh new york boneless and
it's a thick cut you want a thick cut
you don't want it too thin but it was
what was interesting johnny what
happened
what is this i have to get something
what is this chocolate oh my god
you did a great choice on the meat now
we're gonna go ahead and bag it up and
cook it ready now we're going to put in
plastic so that we can cook it so that's
plastic yeah
yeah you have to put in plastic but
isn't that dangerous well that's a good
question
uh i know a lot of people have a you
know misconception that it's very
dangerous and stuff i'm gonna make it
nice and simple when you're using
plastic make sure that your bag is bpa
free that's the only thing that you
really care about there's a lot of
variations out there i can really go in
depth on this and this video will be
like five hours long and we don't want
to deal with that so
okay as long as you're bpa-free it's
good to use i'm going to show you some
options hold on before we go to i need
space what the heck is that
my chocolate come
on why is this even here dude all right
this needs to get out
we'll put it here just so that that this
is not a sponsor ad you better tell them
this is not a sponsor yes i don't even
know what so here are options johnny
let's clean this table up we have the
regular standard zip ziploc ziploc bag
this is a freezer bag make sure you get
the freezer bag okay bpa free
and then we have the other one which is
the fancy ziploc bag which you can
suck it out and you basically use this
tool and you just suck it all out it's
fine it's nice and cheap okay
and then we have the next option which
is a vacuum uh sealer bag
and these bags look like nothing but
they have like little
i don't know like texture and it allows
to suck the air out these are a little
bit more pricey but in order for you to
suck the bags out you need to have
you have a vacuum sealer this is a nice
inexpensive one that you can get
and you can just basically put it in
there and it sucks the air out
now there's another one let me get it
for you one is this one here and this is
uh called a vacuum chamber bag johnny
now this one here
is very very affordable bag
okay
these bags are like pennies when these
ones can be kind of like very expensive
these are the vacuum bags yeah
so now these are the best two options
however does it mean that you cannot use
this one no you can use this one it's
fine but you need plastic you need to
put it in place it's best to put it in
this one yeah good question so this is
the deal
this is your
okay option and it's great i use it all
the time and it's fantastic it also
comes on this thing here which is a
roller and you can make your bag
whatever size you want let's say you
have a big rib
you heard that car yeah this is live man
so this is nice and long and you have a
rib i mean you're not gonna be able to
put like a rack of ribs here so you can
use this one and put it which will work
great
now the vacuum chamber it's very
expensive the vacuum chamber costs i
have a link on the description below
about the price i don't know exactly the
price
but it's the best you can get but it is
an expensive investment but the bags are
pennies
so let's say if you want to start off
you buy this one here and you're going
to do a lot of sous-vide this is good
and but it gets expensive
but this is really cheap this is about i
don't know the price i won't put prices
i won't talk about prices because prices
will change you can see on the
description though how much this cost
but these bags are expensive these bags
are cheap on the long run
this one is a lot better if you're going
to do a lot of cv
this one is the best option at
affordable and if you don't want to get
any of them
this will work just fine right
now because she's my niece and i have to
take good care of her
this is for you ah yes okay thank you
you're welcome so that's gonna be hers
and we will be using this one today and
we're gonna be using this
the vacuum bags now if you don't wanna
go with the investment and you wanna use
ziploc bag there's two ways for you to
suck the air out of here you will put
your steak
and then you just basically push your
the air out
and then you seal it
and you put it to cook the other option
is which i don't recommend it
is you put your steak
and you grab a little bit uh you grab a
little straw and you put it here on the
side
like that and you suck it out manually
like this
and you have an amazing taste of raw
meat together with garlic powder and
stuff it's disgusting don't do that no
okay
the other option is called a water
displacement and i'll explain
you put your steak inside
and then you fill your container with
water all the way to the top
as you go down with your steak it will
automatically take out all the air and
you go all the way to the edge
and you just basically seal it out and
then your steak will be completely
sealed that option better you like that
option better if i have to do this if
you have to do that you don't want to
check it out the final hell no
so there are those are your options okay
i'm not cooking any steak she is we are
going to season it season for real a lot
of people think that because it's
sous-vide you should not season it you
should season it a little bit lighter no
no no season like a regular steak all
right we're only going to be using
salt pepper and garlic powder
that's it that's good i've did a
huge video on how seasoning works if you
should season it before or if you season
it after you can check out the video
later on i'll put it on the description
or on the card above
and uh
you should always season your steaks
before there's a reason why you can
watch the video okay that's the plan i'm
not doing it she's gonna season the
steaks and we're gonna cook them up but
before we cook it up we are going to
basically be
loading this baby up here's how to
you fill it up johnny basically you want
to fill it up with tap water not spring
water whatever just regular tap water
the only thing you need to remember is
that when you're filling this up you got
to keep in mind that you're going to put
your meat in there yeah so you don't
want to overfloat it like if you put it
all the way to the top like my mouth did
with the ham check out that ham video he
filled it up all the way to the top when
i put my ham
water everywhere so just keep that in
mind you don't need to fill it all the
way up to the top just put it in there
so can i cook the wheat in
the sink right next to
[Laughter]
why would you want to cook it in the
sink
because it's easier and my apartment's
small so i don't have a lot of space all
right so
it's funny that she says that because i
try that you know the sink is stainless
steel so i understand why you would do
it
but
what happens with me is when i cooked it
in the sink
it worked perfectly it works perfectly
and it's great because it's right there
you put the water in you heat up the
water you cook it and then when you're
done you just take it out so the
container is no need right
but my sink lost the seal all the way
around the sink
because
the water heats up so it's heating and
cooling heating and cooling the sink all
the way around and that cost me a lot of
money to fix the sink oh no okay okay i
won't do it in the sink put it in the
container container all right let's do
it
[Music]
good now we got our water here you did
it perfectly now we're going to talk
about a little bit of time and
temperature sous vide cooks about
time and temperature combined together
so i'm not going to get too deep into it
i know that everybody is learning how to
cook it i'm just going to give you a tip
on how to get started okay as time
progresses you're going to get better
and better and better and you're going
to know automatically how you want to
cook your steak and your pork and blah
blah blah all that stuff
but as a beginner you need to have some
type of guide
and the best guy that you can have in
order to know how long to cook something
is by watching all my videos
watch all the videos because you know
you're going to learn a lot i recommend
two things number one watch the videos
and do a search sous vide everything and
then you would search uh like for
example souven everything steak and he
would show you a video on how i cooked
it the other option would be
the jew app jew is fantastic joe is jose
is this circulator here okay this
circulator here is fantastic i love it
this one is the anova i have every
single circulator out there they're all
fantastic they all work great
but the app for this circulator here
cannot be touched
so you basically download it and check
this out john let me show it to you so
you open up the jio app
and
then you click right here check this out
you click right here she has the guides
for everything all the guides that you
want to do and then you scroll down to
the bottom and you will see
beef
right and then you can choose your steak
for example ultimate steak
then okay let's cook the ottoman steak
now the great thing about it that it
gives you a visual done is how well you
want it to be cooked
so if you want to go to like a 22 122
fahrenheit that's how your steak would
look like
if you want to go to the next one 126
your stick will look like that
129 it would look like that and so forth
you see
so here you pick your doneness for the
steak
now my recommendation is if you want
your steak perfectly cooked
and it's cooked great
i say cook at 129. okay now it depends
on your taste you like it medium rare
you like it well done how do you like it
medium rare she likes it medium wear so
for for her we're going to cook at 129.
if you like a little bit more well done
you cook at whatever temperature you
desire
this app is fantastic they did a great
job and i recommend you
as a beginner you go here as time
progresses you're going to know what you
have to cook how long you have to cook
you get experience with it and you get
better and better and better so
but for today we're going to cook at 129
for two hours
now why are we going to cook for two
hours you don't want to just put it in
there in 129 in 20 minutes and that's
it's not going to cook the protein you
have to it has to cook for a minimum of
two hours i will do a video very
extensive
about sous vide and temperature and time
in the future for everybody to
understand the science behind it
but right now we're going to keep this
video simple if not it's going to be too
long this video is probably going to be
too long already anyway so we're gonna
cook it at 129. got it got it now we're
gonna season it she's gonna do it i'm
not doing nothing i'm sitting back and
recording salt pepper and garlic powder
heavy on the seasoning let's do it let's
do it
[Music]
interesting question what did you just
ask me that's a lot of steak
and it's just for you and me i know it's
just the both of us now here's the cool
thing guys we're seasoning all of these
steaks but we're only gonna eat two and
we're gonna put everything in the
freezer and seasoned and whenever you
want to cook johnny you just throw them
directly into the souffle that's awesome
that is awesome you have to do anything
they'll be ready for you
that's it
i'll season these bad boys johnny let's
do it hey that's how you can go heavy
you go ahead go ahead yeah like that
more even more more heavy more heavies
kickstake
go ahead and go hard go hard all right
all right
go ahead
[Music]
it's a thick kind of stick so you want
to go real heavy
that's okay
see that's okay see this happens guys
this is okay because it's souffit so
we're gonna balance it all out
now remember always season both sides so
let's do it so see you come here you see
that one you put a little bit too much
that's okay it's no problem at all this
one you put a little bit less all right
now they're thick cut of steak so you
want to season them heavy go for it
[Music]
i know it's okay that's okay this is
okay
just rub it
this is okay nothing's gonna happen
because it's sous vide it's going to be
perfectly cooked you don't have to worry
about it you didn't do anything wrong
excellent now we're going to bag these
bad boys up all right i suggest you
using a glove guys use a glove i'm going
to teach you a trick okay so when you're
putting it in the bag you always want to
fold the bag back like so
and the reason you want to do that is
that so you don't get this part here
dirty
so that when you seal it you have a good
seal but if it's full of like beef
juices you won't have a good seal so
make sure you guys always fold it back
throw your steak inside
and then we're gonna take it to the
sealer and we're gonna seal it up okay
it's important to keep it nice and flat
guys you don't want your steak to be
bent
so that's what she was doing right there
keeping it the steak nice and flat
on it and that's perfect right there now
we're gonna do the rest let's do it now
you're gonna vacuum see these bad boys
all right let's see put it in there you
wanna make sure that it goes inside oh
right here here goes in there there you
go
and close it
and there's a latch right here just push
it down
push it all the way down
there you go and then there's seal and
vacuum seal so vacuum seal it
now you want to help it out just like
this so that you know
[Applause]
there you go
nice tight seal
[Music]
it will stop
automatically
no no you wait for it and it will stop
oh wow
this is fancy fancy
there you go all right it's ready now
you open it up
boom
your steak is done look at that good job
donnie
[Music]
fantastic job now like you were asking
me we're only two of us today so we're
not gonna eat all these steaks this is a
lot of steaks so what we're gonna do is
we're gonna save these two here and
we're gonna put it in the freezer we're
gonna freeze it exactly like it is
seasoned and everything and then what
we're gonna whenever you're gonna cook
these steaks all you need to do is put
an additional 30 minutes okay and it'll
be perfect
exactly like these sticks are going to
come out these will be frozen but it
will be perfect every time
now we're going ahead and cook them up
ready ready now you're going to prepare
this so here's step one first thing you
got to do is
turn on the circulator
right here
yep exactly and then we're going to set
the temperature to what 129. that's
right set the temperature at
for two hours yep two hours we're gonna
just throw it in there now put the lid
on and walk away let's have some fun
we're done all right john it's ready go
ahead and
take out the lid
put the steaks in there
and your job is done
put the lid back on
and now we're going to have a party but
let me show you a trick watch this and
you put the edge like this
like that and you put your lid on chill
it out
there you go
you need no clip oh perfect now let's go
have fun we just went out with the kids
and we had a bunch of fun we just came
back
you see you don't have to be here
babysitting it johnny that's the best
part i love it now it's ready and we're
going to sear now we're going to talk
about searing it cereal means you got to
finish the meat because when we take it
out it's going to look kind of funny
so here's the deal i did an entire video
series about searing you can see here in
so many different ways you can check out
that series on the description below you
can see it with a torch you can sear
with a pen you can see where the
barbecue you can share with a million
different things
but the important thing is sir what it's
available to you right now
today we're gonna have fun though i mean
we're gonna have fun right yeah
so you know i have here give me that
john fun toy here which is called the
sears all and i definitely recommend it
sears all right i recommend it but not
everybody's gonna have it
oh my god
yes it gets really hot
so this is a cool toy to have but we're
not going to use this one because a lot
of people might not have this one and
also in amazon they um
sold out
i guess my entire videos made them sold
out
they are not a sponsor of this video by
the way or any video
and we have the second one which is a
regular torch anyone can buy this i
definitely recommend this torch it's
fantastic and this one is for you
all right thank you yeah another toy i
don't know how to use it though we're
going to learn how to use it right now
so first we're going to take out the
stakes and we have to pet them dry
that's very important why you want to
pet them dry because if it's not dry it
takes longer to sear and the longer it
takes to sear the steak will cook even
more but if it's dry and you're just
burning the top it will sear very fast
now searing is not just for the looks it
also develops a nice charred flavor and
also a more complex flavor to your steak
so you have to sear it it will not taste
good without searing let's take it out
let's do it let's do it all right find
the pressure washer with the neighbor
okay johnny okay all right go ahead take
it out
[Music]
we had to come inside because my
neighbor decided to pressure wash his
boat right now and interrupt us so we're
gonna continue in here
okay johnny let's do it let's open that
up
there you go that's amazing
smells so good smells good huh so they
think i'm lying when i tell them in the
video i'm not lying all right so now we
gotta pet them dry johnny like i was
mentioning very important go ahead you
cannot skip this step if not
you could overcook your steak in theory
i'm going to give you a quick lesson on
searing
this is a torch that you're going to be
using and we're going to sear outside
we're not going to see here inside does
not mean that you cannot sear it inside
you can it's just that your entire house
will smell like steak and i guess
there's nothing wrong with that
but we're gonna sear outside okay this
will produce less smoke than a cast iron
pan a cast iron pin will produce
much much more smoke than a
torch so
as you can see right here
the flame goes all the way up to the tip
the only thing to remember is that there
is truth to flames there is this flame
right here
and then there's the larger flame
just
the only thing that
the only thing that you have to remember
is you can use the entire big flame
just don't use the little flame because
if you touch it with the little flame
you will have something called
uh torch taste and that doesn't taste
very good it doesn't sound good yeah so
we're going to use the entire flame okay
now we're going to get grab a little
container so we can put it and we can
sear the steaks let me get it not
container i mean a little thing to you
know sear the steak so this is perfect
links down below if you're interested in
getting this but you don't nearly need
this you don't really need this one you
can actually just use your plate but
since i have it we're going to use it
anyway if you use your plate it's fine
as well okay but make sure you take the
paper towel out if not
all right so basically let's go ahead
and put it in there now my neighbor is
still using his pressure washer so we're
gonna go sear it and show you guys what
it looks like
[Music]
use the big part of the torch not the
little one big part
are you ready for this do it let's go
[Music]
[Applause]
[Music]
as you can see right here it's perfectly
medium rare all the way through and that
is what you're looking for now sometimes
when you cut it right away it's not pink
but it becomes pinker and pinker and
pinker and that is because of the oxygen
that is there's no oxygen
see carnival
okay the baby's hungry we gotta cut it
up but let's do it
[Music]
this is my goddaughter
kailani this is hello
hello
she wants to meet okay so let's try the
meat okay
let's see if it's good she's going to be
the judge
[Applause]
she says more she wants more okay otro
cola
very good well if you have a baby
approval you know it's good right johnny
it's definitely good because babies are
picky
she's asking her if she wants it okay
johnny now you're going to give it a go
the fruit of your labor johnny
tell me how good it is
so juicy
juicy i love it
good soft and tender very good was it
easy johnny super easy yeah i do okay
okay okay okay she wants more when the
baby speaks you just do it
amazing amazing
all right so this is our first tutorial
for beginners i really hope you enjoy it
it was a lot of fun
she wants more more there's a lot to
learn there's a lot to teach and uh
please check out all my other videos and
i'm going to be doing it
okay i'm going to give you more i'm
going to give you an extensive review on
everything how everything works even
more but right now we're going to go
ahead and enjoy our dinner because it's
dinner time already and the baby is
hungry
mascarne okay she wants more carne which
means more meat i really hope you
enjoyed this video if you do make sure
you give it a thumbs up
if you're not a subscriber make sure you
subscribe for future videos and if
you're interested in any of the
equipment i use today it's everything is
in the description below thank you so
much for watching and we'll see you on
the next video the next one i'm gonna do
an extensive review with everything that
ah suvi is all about and you guys are
gonna learn it about thank you so much
and we'll see you on the next one take
care bye bye bye
bye
see you next time
see you next time
she wants more kindness we gotta go take
care guys bye bye
[Music]