A Beginner’s Guide to Sous Vide Cooking- Kitchen Conundrums with Thomas Joseph
Have you heard about sous vide cooking and aren’t sure what it means? In this episode of Kitchen Conundrums, Thomas Joseph shares his knowledge about cooking sous vide and shows you how to get perfectly cooked fish, eggs, and steak.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
45 min for a half boil EGG !? wtf
You lost me @ cooking food in a ziplock for an hour n
Do you have it for 220V?
Great video thanks. Love the apron too.
"Teeny little bit of oil in the skillet" 🤣🤣🤣
I just had my new sous vide delivered today. Can you tell me how much time to add if the fish is frozen? We live in New Mexico so all safe fish is frozen. Great video, thanks 😊
I use the same method of taking air out of the bag 😄😁
my only concern about this is that it uses a lot of plastic that you cannot really reuse.
This guy either doesn't know his subject, or because this video is very old, his information is outdated and just plain wrong, wrong, wrong. You never put any fat in the bag with red meat or it will leech out the flavor compounds (it's Science). Watch J. Kenji López-Alt or Guga on Sous Vide Everything.
Great beginner guide, but the steak could have been a lot better. Make sure to dry it off first, and that the skillet has a very high temperature. Aim to get the crust in seconds, not minutes.
I cannot control my drool….. lol
The information might be correct but that steak was horribly overcooked, it would have still been overcooked even if he had skipped the sous vide altogether.
DONT BE REDICULOUS,
WHO CCOME OUT WITH THIS #<#%&!!??
Endless commercials. No thanks!
Does the plastic from the bag affect the food under the heat? Like micro plastic absorbing into the food?
Oooo that piece of halibut is good enough for Jehovah.
What a complete waste of cooking.
Boy, George Michael can cook.
so many mistakes made and bad advices given,horrible
Effeminate voice and manner wrecked this.
Top 3 winners of the Souving Awards 2022:
1. Rack of Lamb
2. Sea Scallops
3. Chuck Steak
Is this for lazy rich people or is it making food taste better?
lol "let it rest" cuts it immediately.
How to do air frying by using Anova precision oven?
Why can't you just heat water on a stove top and use a thermometer?
2.7 million people have watched this guy murder a steak with olive oil, 140 degrees and a terrible pan sear finish. Please take down this video!
How many meals can u cook at once with 1 unit?
Nice and Great cooking methode… thank for share
Nice, but I don't have time for cooking for 2 hours.
But a question, can you bake it first, and then put it in the water?
This is not Sous! It needs to take air out.
45 minutes to cook fish 🤦♂️
Who? and why?just poor people without stoves and ovens? air fryers too why ?? Apartment dweller tech ?? Seriously isn't this how convicted criminals cook in the prison system with a stinger BPA anyone ?? If there aint no fire I aint no buyer
Awesome, I just found out about these, definitely going to get one.
Over an hour to cook a steak??? No thanks
can you sous vide chicken in the same bag you marinated it in? Or would this overpower the taste?
This looks so great, but all I can think about are harmful chemicals in the plastic bags leeching into your food.
"Drizzle a little bit of olive oil"
one gallon later :'D
Is it safe to cook food in plastic bags? Does it leach chemicals into the food?