[0:00] you got to be now what well let's get
[0:02] started here are the top tips for the CV
[0:04] beginner if you need to kind of cooking
[0:06] with your logs to the recipes and all
[0:08] that experiments as well so hit that
[0:10] subscribe button and make sure to click
[0:11] that notification bell so you get all
[0:13] our new videos so the first thing you
[0:18] need is a container so it can be a part
[0:21] it can be a cooler it can be a
[0:22] polycarbonate container I just make sure
[0:25] it's large enough to submerge your food
[0:26] and fit the sous-vide but one thing you
[0:28] should not use is a styrofoam cooler
[0:30] those absorb water and eventually you're
[0:33] going to water all over your floor you
[0:35] should also cover the container because
[0:37] it will help with the evaporation it
[0:39] keeps in the heat so it uses less
[0:40] electricity you can use saran wrap foil
[0:43] or you can get specially fitted lids and
[0:46] no actually makes a container that comes
[0:47] with the lid but there are many options
[0:49] out there for you to choose so the next
[0:51] thing you're gonna need our bags you can
[0:53] use freezer bags that thick heavy-duty
[0:55] ones you can get them in multiple sizes
[0:58] but these are the best or you can use
[1:00] vacuum sealer bags you can never rolls
[1:02] that you can cut yourself or you can get
[1:04] pre-cut ones and with the vacuum sealer
[1:07] bag this is not a necessity but you can
[1:09] also get a vacuum sealer and it will
[1:11] make some of your things much easier
[1:12] especially of cooking things at higher
[1:14] temperatures or for a long period of
[1:16] time and the last thing that you need in
[1:19] your starter pack is probably something
[1:21] to finish off your meat to sear it off
[1:22] and that is a heavy bottomed pan here's
[1:25] our cast iron pan they're relatively
[1:27] inexpensive and the last you a lifetime
[1:28] this helps to retain the heat and get
[1:31] you a really quick sear there are many
[1:33] different options and equipment that you
[1:34] can get to finish off your food we will
[1:36] have a video in the future going through
[1:39] that as well
[1:42] no matter what kind of bag you're using
[1:44] I always like to double bag or double
[1:46] seal and that's just so I have a peace
[1:48] of mind and waters not gonna get in and
[1:50] ruin my meal and if you do have a vacuum
[1:53] bag you don't always have to seal it
[1:54] with a vacuum sealer you can have the
[1:56] roll cut a little bit longer and then
[1:58] use the water displacement method then
[2:00] clip the edges to the side so this is
[2:03] especially helpful with things to have a
[2:05] lot of liquid and bonus tip if you do
[2:08] have something with a lot of liquid like
[2:09] fur marinade you can always freeze it
[2:12] and it makes it much easier to seal
[2:13] after that and if you are using a
[2:15] ziplock bag make sure that the zip is
[2:18] above the waterline you'll want to make
[2:20] sure your food is completely submerged
[2:22] in the water that way you can make sure
[2:24] water circulates and everything cooks
[2:25] around evenly and that's also because
[2:28] air is a very bad conductor or heat and
[2:31] there are multiple ways to keep your
[2:32] food down one of the ways that we do is
[2:34] that when we don't bag it we put weight
[2:36] in there we put fork knife whatever we
[2:40] find that's heavy enough to spider a
[2:41] knife not as sharp attack you can also
[2:44] use a wire rack or use pot lid holders
[2:46] to hold everything down as well
[2:48] [Music]
[2:50] now don't be scared to experiment with
[2:53] everything even the temperatures that we
[2:56] give you are really just suggestions
[2:57] there are so many to different opinions
[2:59] out there and you do you as long as you
[3:02] like it it's good to go
[3:03] that being said you want to make sure
[3:05] your food at least reaches a
[3:06] pasteurization point so for example the
[3:09] thicker the cut the longer you're going
[3:10] to need to cook it if you're cooking
[3:12] more than one piece of meat in the bag
[3:13] and you have two steaks maybe one inch
[3:15] each and you have them back-to-back it's
[3:17] not counted as one inch it's counted as
[3:20] two inches so make sure your temperature
[3:22] and your timing is for two inches a good
[3:25] reference that I use is from Douglas
[3:27] Baldwin and we've included the link in
[3:29] the description below you'll want to
[3:31] avoid the danger zone and those are
[3:33] temperatures that are below about 125
[3:35] give or take you'll want to avoid
[3:37] extended periods in that zone because
[3:40] that's when bacteria can grow and if in
[3:43] doubt throw it out if it ever balloons
[3:46] to it like something really big or if it
[3:49] smells off obviously don't go for it
[3:51] it's better safe than sorry one Pro for
[3:54] the sous-vide is that you can leave
[3:56] something in the water without
[3:57] overcooking it if you leave it in there
[3:59] an extra hour or two it's not going to
[4:00] make a huge difference except for eggs
[4:02] those suckers are really hard to master
[4:06] so anything else is okay not eggs and
[4:08] probably fish we've done I love Stevie
[4:10] experiments with eight and we've made a
[4:12] video about it as well so check that out
[4:14] now I've said that you can keep things
[4:16] in there longer but longer is not always
[4:19] better and I'm talking about those
[4:20] extremely long cooks 48 hours 72 hours
[4:23] we try to find a balance between the
[4:26] temperature and time because who really
[4:30] wants to wait that long for their food
[4:31] also the longer you keep it in there yes
[4:34] the more tender gets but some things can
[4:36] also become emotional all the times that
[4:38] we talk about that starts when the water
[4:40] reaches temperature it's always better
[4:42] to start with hot water from the top
[4:44] since you can save on your electricity
[4:45] bill and save your Suvi but also it can
[4:48] help you get to your cook faster by
[4:50] getting to temperature faster
[4:54] one thing about the Suvi is that when it
[4:57] comes out of the bag things are ugly
[5:00] some things are gray they don't look
[5:03] very appetizing and to fix that you're
[5:05] gonna want to sear it you want to sear
[5:07] it hot and fast
[5:09] since the meat has already been cooked
[5:10] you don't want to overcook it and keep
[5:12] it in there too long
[5:13] so the best way to get a longer sear and
[5:16] a better crust is to chill your meat put
[5:18] it into an ice bath or into the freezer
[5:20] for a couple of minutes and that way
[5:22] you'll buy some extra time for a nice
[5:24] thick crust does everything have a crust
[5:27] not everything has a crust some things
[5:29] don't need a crust now for some dishes
[5:32] you have to take extra steps after the
[5:34] Seabee to finish off the dish you'll
[5:36] want to do them in a very hot grill hot
[5:39] oven or hot pan and that's so it doesn't
[5:42] overcook the meat on the inside all the
[5:45] extra steps afterwards it's really to
[5:48] add an extra color and some extra flavor
[5:50] you want to keep your juices from the
[5:53] bag those are excellent for pan sauces
[5:55] for gravies for soup bases for your next
[5:58] dish I call liquid gold now we try to be
[6:01] efficient when we do our cooks we try to
[6:03] pair things up but that's under the same
[6:05] temperature for example the sous-vide
[6:08] mashed potato and CV vegetables they're
[6:09] both 185 degrees Fahrenheit so we put
[6:12] them together we make sure that both are
[6:14] submerged but now you have cut off your
[6:16] cook time by half and you have two
[6:18] beautiful dishes done at the same time
[6:20] so fine dishes that you can cook at the
[6:22] same temperature another great use for
[6:24] the sous-vide is to defrost your meat so
[6:26] I fill up my bucket with cold water I
[6:28] put my Suvi inside to zero Celsius or 32
[6:31] fahrenheit whatever the lowest it's
[6:33] going to go I put my meat in and let it
[6:35] circulate around and that will cut your
[6:36] defrost time by a lot and finally be
[6:40] patient it takes time but as long as you
[6:43] plan ahead you will have a perfect meal
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[6:49] and if you have any questions or
[6:51] feedback put it in the comment section
[6:54] down below