If you don’t know what sous vide is, Hannah is here to help. Watch her explain how it works and why it’s actually a great method for cooking, especially for pricey cuts of meat or cooking for a crowd. Comment below with your “Is It Bad?” questions!
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💯Great value for the money. Got this for my son and MyBest.Kitchen he made a 3 lb beef tenderloin for Christmas dinner. Best filet I've had outside a top end steakhouse. So good, I bought 2 for myself.
Sous vide, sous vide! I kept seeing the videos so I spent several hundred dollars in setting up. Yes it thoroughly cooks meat as advertised and later I can sear the meat in a pan but I was disappointed. I can't detect any flavor benefit and it takes longer than pan frying.
Wow love you insight!
Always bag eggs. They'll bounce around, ultimately one will crack, and you'll have made a mess of your immersion circulator.
Sous vide translates as 'without life' and refers to cooking at a temperature just barely higher than bacteria can survive – without live bacteria. The best method for searing the cooked meat is, by far, an inexpensive electric heat gun. It adds nothing chemically to taint the flavor, searing with a blast of 1000 degree air.
Sous Vide everything.. sorry.
Check out Sous vide Youtube channel. He does a great job explaining how it works with multiple types of foods.
I've been on the fence about sous vide for several years, since I initially heard the term on an episode of Master Chef, several years ago. I had heard a great deal about how it elevates the juiciness and tenderness of everything you cook this way. I've just received my ATK guide to : "Sous Vide for Everybody" and I picked up a joule sous vide device through Amazon Warehouse and saved about $50, so I'm fully armed in the battle against lesser tasting foods. I wish there was a channel just to sous vide cooking tips and recipes, but this book should get me well on my way. I'll keep you posted on how things turn out! Thanks for the nudge 😉
It would be easier to understand what she’s saying if she’d stop the vocal fry at the end of her sentences that causes her words to crunch together. I had to repeat several parts of the video to figure out words she had condensed excessively. Thanks for listening.
If you watch the whole video and still don’t know what it is, yeah, it’s kinda bad… love it! Keep it up! 😉
restaurants use sous vide for speed, to serve orders quickly. you'll never be able to trust how long that cut of meat has been holding when you have a late reservation. For your home Try staging your cuts so their not fridge cold before cooking, try the reverse sear, try a proper pan like cast iron and the correct size pan. Try getting an oven thermometer or probe to slowly adjust to the right internal temperature in a warming oven setup. Sous vide doesn't teach you how to cook it only puts you at risk of getting sick.
Sous vide is not for amateurs. It's illegal in some states. Professional's do training in food safety and even that training needs to be understood with experience.
Looks promising. I dont like the plastic bag part though, both because i am worried that there may be some sort of transport of plastic molecules into the meat and frankly because i try to reduce the amount of plastic waste i produce.
I bought a Sous Vide machine, and it does work perfectly, but it also takes a long time. A thick steak can take hours. That turned me off the device. The salmon I cooked that took twenty minutes was, indeed, perfect. Not hard to use, but it is a bit of a production. Hint, start with hot water in the bath. Don't rely on the circulator to heat the water in the first place, it takes a long time. Once heated, the circulator works easily.
Is the plastic being cooked into the meat?
Pizza stone maintenance???…
I was so very excited for this video. I have been looking for more information. Thank you for telling us what machine also.
What are some good recipes to start?
With things like this price is rarely the factor that restricts their popularity. Cheaper sous vide machines and smaller circulators could have been widely available and inexpensive decades ago. Their meteoric rise in popularity is due to higher time preference and a careful, calculating top down campaign by manufacturers an distributors
doesnt the plastic break down and get in your food? even small amounts of plastic can act like estrogen and ruin the point of going organic
What about dishwasher? There was trend using that for doing sous vide.
finally unsubbing. you've been releasing garbage fluff for months and haven't released a a good research vid in far too long…
I wondered what it was used for and I just thaw out my meats over night before cooking it.
Sous vide = boil in bag. 🙄
Is it bad that I don't like the texture of the cookie recipes in Cook's Illustrated? I also find them way too sweet….is that bad?
I thought the Anova was the circulator of choice when did you change
Damn Hannah is cute
I covet that Joule “so bad.” Is that bad?
If you don't know what a sous vide is AND you're a chef? Lol yes.. it's very bad