How to Make Impressive Sous Vide Rosemary-Mustard Seed Crust Roast Beef and Crème Brûlée

Byamazingfoodstv


Test cook Dan Souza teaches host Julia Collin Davison the secret to a foolproof Sous Vide Rosemary–Mustard Seed Crusted Roast Beef. Equipment expert Adam Ried shares his pick for the best handheld vacuum sealers. Gadget critic Lisa McManus reviews funnels. Finally, Julia shows host Bridget Lancaster an easy recipe for Sous Vide Crème Brûlée.

Get the recipe for Rosemary–Mustard Seed Crusted Roast Beef:
Get the recipe for Sous Vide Crème Brûlée:
Buy our winning sous vide machine/immersion circulator:
Buy our winning funnel:

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36 Comments

  12. I have my sous vide equipment. My insta pot duo also has sous vide setting. I’ll experiment with both , or you test insta pot sous vide vs sous vide machine . Your the test kitchen not me lol. OMG this is Heavenly

  13. Great program, as always. Seems that I came to this late but will come back to look for responses to three questions for you anyway:
    1) For the vacuum sealers, you told us the make of the sealer to buy — but not the bag not to (polyester?). Which are good/bad?
    2) With the beef:
    A) for a different sauce, do you use the “drippings” from the bag to reduce and add to?
    B) for the sauce you made …. I’m thinking to add a good hint of horseradish 😋

  14. Our son refuses to let the channel be changed if your on, whether it’s America’s test kitchen or Cooks Country. And now he’s found out you’re here 😂. He’s been diagnosed with developmental disabilities, he gets SO excited when he sees you. He calls Julia & Bridgette his friends.

  20. Tip: To remove the air from the bag, seal the bag and open just enough room for a straw to fit and suck the air out of the bag through the straw. Once the air is removed, pull the straw out quickly and seal. Works like a charm and the second best way to vacuum seal if you do not have a sealer and vacuum bags.

  24. This looks so good, I'm now looking at sous vide equipment, but a 5 pound roast is just too much for my wife and me. How long would you cook a two or three pound roast using this method?

  25. While I tend to use ATK's product recommendations for personal and gift shopping, I take exception with the funnel evaluation. I've been using funnels for more than sixty years and I think the testing parameters were somewhat narrow. Even leaving out special-use tools, such as canning funnels, I still have never found an everyday-use, one-size-fits-all funnel.

    The consistency and viscosity of the substance being poured, the size of the delivery container opening, and the size — and depth — of the receiving container, among other factors, all come into play. A "stumpy, little spout," (16:24) is exactly what is needed for filling a short salt shaker, while the recommended funnel's long spout would not only further slow some high-viscosity fluids, it would cause a deceptively low fill point for dry products. And it's more difficult to clean.

    As it happens, I have been using what appears to be the very same model of "stumpy" funnel and its deeper, black-striped companion, for a number of years, with never a black fleck in evidence. They came as a set. along with a strainer fitting, and I have found plenty of uses for both. I can't say you won't find a better funnel, but IMHO, the recommended model is not it.

  26. Regarding the crème brûlée, sure looks fancy to cook it like that BUT this desert isn’t traditionally cooked in a double boiler. In fact it’s one of the easiest ones to make as long as you have the right temp and take tour time. Check out this foolproof recipe and many more from this French chef
    https://www.meilleurduchef.com/en/recipe/creme-brulee.html
    I worked in a number of food places and usually found his recipes to be some of the best. Lots of great questions in the comments also but you’ll need a translater for that… or feel free to ask me 😉

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