How to Use a Sous Vide + Tips & Tricks

[00:00] you got to be now what well let's get

[00:02] started here are the top tips for the CV

[00:04] beginner if you need to kind of cooking

[00:06] with your logs to the recipes and all

[00:08] that experiments as well so hit that

[00:10] subscribe button and make sure to click

[00:11] that notification bell so you get all

[00:13] our new videos so the first thing you

[00:18] need is a container so it can be a part

[00:21] it can be a cooler it can be a

[00:22] polycarbonate container I just make sure

[00:25] it's large enough to submerge your food

[00:26] and fit the sous-vide but one thing you

[00:28] should not use is a styrofoam cooler

[00:30] those absorb water and eventually you're

[00:33] going to water all over your floor you

[00:35] should also cover the container because

[00:37] it will help with the evaporation it

[00:39] keeps in the heat so it uses less

[00:40] electricity you can use saran wrap foil

[00:43] or you can get specially fitted lids and

[00:46] no actually makes a container that comes

[00:47] with the lid but there are many options

[00:49] out there for you to choose so the next

[00:51] thing you're gonna need our bags you can

[00:53] use freezer bags that thick heavy-duty

[00:55] ones you can get them in multiple sizes

[00:58] but these are the best or you can use

[01:00] vacuum sealer bags you can never rolls

[01:02] that you can cut yourself or you can get

[01:04] pre-cut ones and with the vacuum sealer

[01:07] bag this is not a necessity but you can

[01:09] also get a vacuum sealer and it will

[01:11] make some of your things much easier

[01:12] especially of cooking things at higher

[01:14] temperatures or for a long period of

[01:16] time and the last thing that you need in

[01:19] your starter pack is probably something

[01:21] to finish off your meat to sear it off

[01:22] and that is a heavy bottomed pan here's

[01:25] our cast iron pan they're relatively

[01:27] inexpensive and the last you a lifetime

[01:28] this helps to retain the heat and get

[01:31] you a really quick sear there are many

[01:33] different options and equipment that you

[01:34] can get to finish off your food we will

[01:36] have a video in the future going through

[01:39] that as well

[01:42] no matter what kind of bag you're using

[01:44] I always like to double bag or double

[01:46] seal and that's just so I have a peace

[01:48] of mind and waters not gonna get in and

[01:50] ruin my meal and if you do have a vacuum

[01:53] bag you don't always have to seal it

[01:54] with a vacuum sealer you can have the

[01:56] roll cut a little bit longer and then

[01:58] use the water displacement method then

[02:00] clip the edges to the side so this is

[02:03] especially helpful with things to have a

[02:05] lot of liquid and bonus tip if you do

[02:08] have something with a lot of liquid like

[02:09] fur marinade you can always freeze it

[02:12] and it makes it much easier to seal

[02:13] after that and if you are using a

[02:15] ziplock bag make sure that the zip is

[02:18] above the waterline you'll want to make

[02:20] sure your food is completely submerged

[02:22] in the water that way you can make sure

[02:24] water circulates and everything cooks

[02:25] around evenly and that's also because

[02:28] air is a very bad conductor or heat and

[02:31] there are multiple ways to keep your

[02:32] food down one of the ways that we do is

[02:34] that when we don't bag it we put weight

[02:36] in there we put fork knife whatever we

[02:40] find that's heavy enough to spider a

[02:41] knife not as sharp attack you can also

[02:44] use a wire rack or use pot lid holders

[02:46] to hold everything down as well

[02:48] [Music]

[02:50] now don't be scared to experiment with

[02:53] everything even the temperatures that we

[02:56] give you are really just suggestions

[02:57] there are so many to different opinions

[02:59] out there and you do you as long as you

[03:02] like it it's good to go

[03:03] that being said you want to make sure

[03:05] your food at least reaches a

[03:06] pasteurization point so for example the

[03:09] thicker the cut the longer you're going

[03:10] to need to cook it if you're cooking

[03:12] more than one piece of meat in the bag

[03:13] and you have two steaks maybe one inch

[03:15] each and you have them back-to-back it's

[03:17] not counted as one inch it's counted as

[03:20] two inches so make sure your temperature

[03:22] and your timing is for two inches a good

[03:25] reference that I use is from Douglas

[03:27] Baldwin and we've included the link in

[03:29] the description below you'll want to

[03:31] avoid the danger zone and those are

[03:33] temperatures that are below about 125

[03:35] give or take you'll want to avoid

[03:37] extended periods in that zone because

[03:40] that's when bacteria can grow and if in

[03:43] doubt throw it out if it ever balloons

[03:46] to it like something really big or if it

[03:49] smells off obviously don't go for it

[03:51] it's better safe than sorry one Pro for

[03:54] the sous-vide is that you can leave

[03:56] something in the water without

[03:57] overcooking it if you leave it in there

[03:59] an extra hour or two it's not going to

[04:00] make a huge difference except for eggs

[04:02] those suckers are really hard to master

[04:06] so anything else is okay not eggs and

[04:08] probably fish we've done I love Stevie

[04:10] experiments with eight and we've made a

[04:12] video about it as well so check that out

[04:14] now I've said that you can keep things

[04:16] in there longer but longer is not always

[04:19] better and I'm talking about those

[04:20] extremely long cooks 48 hours 72 hours

[04:23] we try to find a balance between the

[04:26] temperature and time because who really

[04:30] wants to wait that long for their food

[04:31] also the longer you keep it in there yes

[04:34] the more tender gets but some things can

[04:36] also become emotional all the times that

[04:38] we talk about that starts when the water

[04:40] reaches temperature it's always better

[04:42] to start with hot water from the top

[04:44] since you can save on your electricity

[04:45] bill and save your Suvi but also it can

[04:48] help you get to your cook faster by

[04:50] getting to temperature faster

[04:54] one thing about the Suvi is that when it

[04:57] comes out of the bag things are ugly

[05:00] some things are gray they don't look

[05:03] very appetizing and to fix that you're

[05:05] gonna want to sear it you want to sear

[05:07] it hot and fast

[05:09] since the meat has already been cooked

[05:10] you don't want to overcook it and keep

[05:12] it in there too long

[05:13] so the best way to get a longer sear and

[05:16] a better crust is to chill your meat put

[05:18] it into an ice bath or into the freezer

[05:20] for a couple of minutes and that way

[05:22] you'll buy some extra time for a nice

[05:24] thick crust does everything have a crust

[05:27] not everything has a crust some things

[05:29] don't need a crust now for some dishes

[05:32] you have to take extra steps after the

[05:34] Seabee to finish off the dish you'll

[05:36] want to do them in a very hot grill hot

[05:39] oven or hot pan and that's so it doesn't

[05:42] overcook the meat on the inside all the

[05:45] extra steps afterwards it's really to

[05:48] add an extra color and some extra flavor

[05:50] you want to keep your juices from the

[05:53] bag those are excellent for pan sauces

[05:55] for gravies for soup bases for your next

[05:58] dish I call liquid gold now we try to be

[06:01] efficient when we do our cooks we try to

[06:03] pair things up but that's under the same

[06:05] temperature for example the sous-vide

[06:08] mashed potato and CV vegetables they're

[06:09] both 185 degrees Fahrenheit so we put

[06:12] them together we make sure that both are

[06:14] submerged but now you have cut off your

[06:16] cook time by half and you have two

[06:18] beautiful dishes done at the same time

[06:20] so fine dishes that you can cook at the

[06:22] same temperature another great use for

[06:24] the sous-vide is to defrost your meat so

[06:26] I fill up my bucket with cold water I

[06:28] put my Suvi inside to zero Celsius or 32

[06:31] fahrenheit whatever the lowest it's

[06:33] going to go I put my meat in and let it

[06:35] circulate around and that will cut your

[06:36] defrost time by a lot and finally be

[06:40] patient it takes time but as long as you

[06:43] plan ahead you will have a perfect meal

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