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Everything you ever wanted to know about sous vide is in this video. I share everything with you including what I love and what I don’t like about sous vide.
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Besides meat, I use my sous vide to cook corn. I salt the corn and put butter in the bag and cook at
170° for 35min.
Sooo good
Sous Vide is just one more tool in my arsenal. It is no more cheating than it was when classic painters got higher end brushes or better paint to make better paintings. Sous Vide doesn't replace my pressure cooker, oven, stovetop, slow cooker, etc. But it does allow me to cook some foods a lot better.
Everyone in my family likes their meat at different levels of doneness. And, truth be told, I'm not very good at grilling or frying to softness. And I don't have half a dozen thermometers sitting around. But I can plan the temperatures to perfection for everyone and get it to the table at the same time.
I'm still new to Sous Vide (thanks for the help, Guga!) but there is a lot more to learn. Yogurt, soups, tempering chocolate, creme brulee, and a hundred different things I don't know about yet. I love this adventure!
your best sous vide video (so far)!
I use my sous vide to thaw/warm frozen rats and mice for my pet snakes.
Going to comment on a video everyday until Guga makes a nilgai steak
You're kitchen is scary 🙂
hey too perfect sous vide steak genius with no way to adjust it… have you heard of searing it longer afterwards?
Anyone who cooks a steak with a thermometer doesn't know how to cook so why are you people even listening to this guy that is clueless.
When you were cooking the book, you forgot to DRY-AGE it.
Guga got a cool book now😎
Behind the scenes is cool
Wish you had mentioned fish. Sous vide can help you cook a steak perfectly but it can cook fish in a way that's impossibly to do otherwise. Also, if all things are cooked, the sous vide can be used to keep everything at serving temperature and ready to go all at once by remove the timing issue which is the best cheat because it removes the technical aspect of having to time everything finish cooking at the same time.
No BS. I love it. Congratulations on the book Guga!
A case bound book – that's flash! I hope I can get it in Australia.
We love our Sous Vide but have never cooked a cook steak on it that we liked, we just love the Weber for that. I do need to try to get that result from the Sous Vide though.
I had the CC turned on and instead of Guga it said Google. (min. 0.10)
You just need a steam oven, something you likely have. If not, you should. Personally, I don’t use non stick, aluminium etc, but occasionally, I will sous vide using my steam oven.
Dry age in a1 sauce. Dry age with a1 sauce. Dry age with a1 sauce. Dry age with a1 sauce. Dry age with a1 sauce. Dry age with a1 sauce.
I've been Sous Vide now for about three years. It amazes me how many of my friends are averse to Sous Vide, yet they have never had nor tried either to cook or even eat the final results. I took a friend to a local resturant that was offering beef stew. I asked how it was prepared to the waiter. He came back to me and said it was Sous Vide. I ordered it and it was fantastic. My friend tried a bite and was immediately convinced that it was the best she had ever had.
I have the Anova precision oven. I can sous vide with no bags.
Dont forget the big pro of preparing vegetables sousvide. With sousvide you wont lose all the vitamins you normally throw away if you cook them.
I love my sous vide because it is a smart one. meal prep once a week and put in the freezer. take a bag out and put in cold water before work and i can start the sous vide an hour before i get home from my phone. get home put a sear on it and dinner is ready!
Please make a Ounje(Red Algae) vs Wague vs regular burger video
I can't imagine what Guga's wife would be like.
Those extremely long cooks are one thing that is special. And on other hand you can really save effort and money with some others. Like confit duck legs. Only need fraction of the fat. Ofc, this doesn't matter to Guga with his massive amounts of wagyu fat, bone marrow and others. But for us average folks it is pretty nice saving.
Guga you use a charcoal operated grill , I was wondering if you could use a gas because I use a gas operated grill and I want to know how you could make a steak and if it would be perfect
Video starts at 6:10
I like these recent videos you've been doing – this video, how you cook steaks & burgers. Also, congrats on the book release. Great stuff, Guga.
Cheers..
This makes me wonder whether he's going to create a channel called airfry everything.
Long cooking times are the biggest negative you have to make ribs or a brisket a day or 2 in advance. It's a killer having to wait. Biggest positive you can make loads of racks of ribs individually bagged and freeze some for later which helps with the original point i made. 🤣
how about using sous vide machines for foot massaging ?
Guga please dryage steak in AIRRACK Pizzafy tranformation liquif
Guga, overall I do agree. Sous vide has been a wonderful addition to our kitchen. We got a whole setup for under $100. We use reusable silicon bags so waste isn't really a thing.
For thin steaks, I prefer a quick pan sear for most cuts. If it's a top dollar steak like wagyu, I will cheat and use sous vide but to a lower temperature. Then, with multiple flips on a searing cast iron, the steak finishes to med rare and has a great crust.
The most interesting thing to me is eggs. Can get the perfect creamy yolk with a very soft white. With a little s&p its magic
Its great for tempering chocolate as well.
Guga you are the reason i bought my Sous Vide Machine… watching your videos (the early ones), and now… its my most valuable tool in my kitchen
8 years and sill pronounces sous vide wrong 😀
Is mandatory to unfreeze a steat before sous vide? Will it reach the temperature anyway? Season will surely penetrate over time will that be relevant freeze steak vs room temp?
I use it to thaw quarts of broth from the freezer and preheat it while I prep the rest of a dish
Terrific videos. I can't wait to try cooking Guga Hamburgers!
Totally agree with your thoughts on sous vide. Also it frees up time to focus on other things like amazing side dishes, drinks, and cleanup. Can't wait for your book!
There is a knife on an angel on the back wall. It did my head in the whole video 🤣🤣
no way to adjust and get a gray band? I wonder if you put a sousvide cooked steak in the fridge to cool a bit, then charcoal grilled it to finish rather than flamethrower?
Imo the biggest con of sous vide is all the plastic waste 🙁
That's your real name!? Gustavo Tosta that is very unheard brazilian names if i ever heard
The "Too perfect" cone does not exist coz when you take out the stake from sous vide you have to sear the steak giving us the chances to control the preferred doneness.
Hey guga,
Can you use an eletric paint stripper to sear your steaks? Is it worse then the flame trower?
Yo no sabia lo de descongelar alimentos! Que buen dato.