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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4 days to make the perfect roast beef. Interesting.
Wow wow wow! What a fantastic presentation beautiful meat!
I would perish and float up to heaven if this were served to me
I've been using sous vide to cook for awhile, but I have yet to do one of the 12-24+ hour cooks – this is definitely the one I'd try first. If I chicken out, I can grind it into burgers instead.
thanks for tip on finishing the roast to another level!
I made this dish last night for dinner and it was incredible. The tangy yogurt sauce balanced the incredibly savory and perfectly cooked roast. It sliced like butter. Definitely a keeper!
Anyone have an opinion about other roasts with this recipe, like arm, round or blade?
How do you reheat rare roast beef so it stays tender?
Can I do the same with a pork roast?
any links for that container and that soft lid from the sous vide? that's exactly what I have been looking for!
Thank you!
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
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 😋
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.
I want to know if Dan & Julia watched & waited by that beef for 24 hours until it was done 🤣😉
Looks amazing! I am sure it tastes as delicious as described by the two of you. Will try to make it as soon as I get my souvide machine.
What about chemicals from plastic bag gets to the food overtime even at 130
Do not pre-sear any meat you sous vide
Wow! Thank you. I can’t wait to make this. First, I have to buy a sous vide machine.
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.
All looked wonderful. I want a sous vide machine just to make that Chuck Roast Beef Roast.
But I wanted to buy the vacuum sealer they recommended, but there's no link. Link please?
Mom’s Easy Lemon Meringue Pies
Ingredients
FOR THE LEMON PIE:
2 pkg lemon pudding mix, cook & serve (4.3 oz each)
1 1/2 c sugar
6 large egg yolks; lightly beaten
Full recipe ⬇️
https://cookingfoodhome.com/?p=612
The winning handheld vacuum sealer is literally available nowhere, not even from Gourmia's own website.
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?
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.
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 😉
Dan, you put your hands in 133 degree water. You would have received third degree burns at that temp. Please edit so viewers don't put their hands in hot water. I'm a nurse that worked in burn units.
Julia gave that creme brulee the ooooold tappa-tappa!
If the roast is cooked right, you don’t need the ranch dressing bullshit made from yogurt.
Interesting…these are both Chefsteps recipes….
That Chuck Roast Looked like Prime Rib, YUMMY!!!
Yeah you totally didn't plagiarize chefsteps holiday chuck roast…….lol
The first time I had crème brûlée there was no sugar crust. It was the custard topped with a handful of fresh raspberries. I much prefer it that was as I find the edges of the sugar crust can be sharp.
Where is the link to purchase the handheld vacuum sealer?
Adding one on air black person and one asian isn't inclusion, it's tokenism. It's 2021, we're no longer going to be happy with what we can get.
This is Chef Step’s brûlée recipe.