Everything You Need to Know About Sous Vide Cooking | Techniquely
Sous vide cooking has become really popular in restaurants, where it makes new dishes possible and ensures perfect results every time. But it can be a useful technique for the home cook, too. Lan Lam goes over what equipment you’ll need to sous vide at home, what goes in the sous vide bag (besides meat), and other sous vide secrets for perfectly cooked meals.
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35 Comments
The way this lady speaks with her hands, and the combination with the tone of voice, the pace of the delivery, the elegance of the gestures. Honestly, if these videos were about using frozen spinach or mending your own socks, I would still watch.
Is there a way to sous vide without plastic? If so, could you do a video on the alternatives?
Tried lots of times and temps. Never like the results. Sous vide is just not for me
Team Lan: report!
I’m a fan of Lan Lam❤
I always watch Lan's videos twice: First to watch and listen to Lan and second time to follow the recipe. I always learn something great.
11:34 why cut the bag? Why not just pour the juice out the top and then wash and re-use the bag? More environmentally friendly, no? It's not hard to separate the fat.. arguably, I usually include it.
one thing to keep in mind is you won't breakdown hemoglobin so the interior of dark poultry meat will stay pink. A bit jarring if you're not expecting it. Also why most of the poultry recipes will be for breast.
Sous vide meat does not rise in temperature after you remove it. Adding oil dilutes the beefy flavor. If you want more herby flavors, add more sprigs evenly to your meat.
I question the use of oil. Fat soluble flavors get left in the bag not in the steak. Guga did some research on this.
Sous vide beef short ribs. Sixteen hours at 165 and the meat drops off the bones
Lan somehow knew I was looking into sous vide cooking. 😊
Quiet please. Miss Lan is talking
Lan!!! a literal wealth of info every video. the plastic bag cuff idea is just one example, any detail can make the process easier as you go
Using oil as a substrate for flavorings is brilliant. Now I won't get 3 strongly rosemary-flavored bites!
I have cooked this way using the dishwasher, yes even with the dishes in. Put your bagged meat on the top shelf and let the dishwasher run its cycle. Sous Vide.
Porkbelly. Dial it in over time and you can make it exactly like you want it every time. It's amazing.
sous vide is like stewing, it converts the collagen to gelatin, but you can still keep the meat at medium rare
my favourite thing to sous vide is duck confit
When this lady speaks, even seasoned chefs listen. 🎉😂
What blow torch attachment are you using? Never seen that. I’ve used butane but it takes too long.
Pork shoulder…then we put in the fridge and slice into chops ( chuck roast is good too )
Is there any non-meat applications of sous vide?
I followed ATK and sous vide my prime rib last Christmas. Did a 7 pound prime for 8 hours and then blasted it in the oven at 450 for about 15 minutes and it was amazing.
Every time I try to do a pan sauce like that, the proteins coagulate, and it looks horrible. I have to skim it, then strain it. PITA.
I've got 4 sousvides. Absolute must have for a home chef imo
Pork
72 hours cooking for raw meat?! Nope.
I used to use this method quite a bit. I love the convenience of sous vide, but I just got too sketched out thinking about all of the hot plastic leeching into my food 😞
Use sous vide to rewarm leftovers… absolutely amazing results especially for proteins.
I have that exact same circulator and container, and I get a perfect medium rare with the temperature set to 135 degrees. I sear with a kitchen torch, and get edge to edge medium rare. There really shouldn't be any carry over cooking with sous vide, since the internal temperature of the meat can't possibly get any higher than the water temperature. If I choose to sear in a cast iron pan, then the meat will continue to cook, so I would lower the water bath temperature by a few degrees.
10:25 "I know it doesn't look that good right now, but watch this!"
Just love watching Lan's videos!
Would not add fat during sous vide. Try it side by side, the one without fat will be more flavorful.
I love this video!! Now I need to sous vide something