Test cook Dan Souza makes Bridget Sous Vide Seared Steaks. Equipment expert Adam Ried then reviews his top pick for sous vide machines, and test cook Elle Simone makes a show stopping sous vide staple: Soft-Poached Eggs.
Get the recipe for Sous Vide Seared Steaks:
Get the recipe for Soft-Poached Eggs:
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Okay, I'm going out to buy a Sous-Vide machine. My friends loved it when I make Cold coked French Roast, which takes hours and makes all our house emergencies fire alarms go off, well this method should settle this and offer much more options for cooking. Thanks, guys ATM. Looking forward to more amazing tips from you guys. Elle you rock girl, you are one heck of a great cook.
Hello
We had an egg poacher when I was a kid. There were 5 metal cups for the eggs that sat in a metal holder, which sat on the top of a pan full of water. You just put the eggs in the cups, set it on top the pan and put on the lid. Voille, poached eggs! Season and eat!
Can we please use other oils than the really bad for us vegetable oil? Sous vide is pretty fancy, how about using some tallow on these amazing steaks?
Note to self: do NOT cut up a plastic bag and eat it. Got it.
It’s nice to see that you actually taste/eat what you make—unlike another chef on her show. It’s one of the reasons I stopped watching her.
It doesn't look so good right now … but watch this! 😁
Oil in the bag is a problem for vacuum sealers as it will get sucked into the machine and make it hard or impossible to seal. I've never found it necessary; vacuum sealers do a really good job of removing the air and making a tight seal.
Is sous Vide chicken a possibility?
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I've never done sous vide and I'm always tempted. But what bothers me is the time it takes to cook a steak. Maybe I'll look a little more. Enjoyed the video. Thanks.
What about if your making eggs for 1 person? What changes should I make?
Adding vegetable oil is a mistake. This will impact the flavor of the steak, making it noticeably less flavorful. I'm surprised they did not know this.
You mentioned that some poached eggs can taste vinegary, did you add vinegar to the water bath?
Well Done Dan! or should I say nice medium. Enjoyed the video.
It's a heck of a lot easier to throw my steak on the grill. Four minutes per side and I'm eating. No water or plastic required.
sorry but too much trouble when you just take a nice strip steak and throw it on the grill and i'm still waiting to hear why you use a round wooden spoon instead of a flat edged one for scraping the pan
Proven that adding any fat, like butter or oil, to the bag when cooking red meat actually removes flavor because the fat pulls the flavor out.
Just an FYI to any sous vide newbies out there.
Searing after sous vide is not reverse searing. It is post searing. Reverse searing would be putting them on an anti-griddle and giving the meat frost burn. You're welcome.
There's a hard-poached egg?
That sauce is very unappealing looking. Same with those runny eggs. Ugh.
I have an Anova. I didn't pay anywhere near the price ATK said. Don't know what's up with that. The Joule is a wonderful product, but you have to use smartphone or tablet. No choice. Too many points of failure for me, for no reason. All you need an immersion circulator to do is keep water at a steady temperature for a few hours. Keep it simple.
Assert yourself Dan…
So the sous vide circulator is now $250 vs the $179. the power of a ATK recommendation-PROFIT!!
Should note that Breville bought ChefSteps (the makers of Joule) and it's $250 new now.
Wow, now the Joule is 250 bucks on Amazon, not $179
I wasted a dozen eggs glad I found this. Thought I had a shit sous vide machine. Turns out it's a really good one haha ty
Huh. When I used to work in the lab, we called this a "water bath." Who knew that someday our simple methodology would be seen as a fancy cooking method? 😉
Elle Simon is great. Hope to see her more. She sounds happy and her style is seamless with the show.
From when is this clip? The anova has a newer version for cheaper and joule is 199 or 250
i need buttons!
I use a straw to suck out the air.