Brad Makes Sous Vide Steak | Kitchen Basics | Bon Appetit
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- Published on Jan 24, 2018
- The Test Kitchen's own Brad Leone breaks down everything you need to know about using a sous vide. This sous vide machine is the best we've ever used, and it's the perfect gift for the kitchen explorer in your life.
Read our review here: www.bonappetit.com/story/best-sous-vide-machine-chefsteps-joule
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Brad Makes Sous Vide Steak | Kitchen Basics | Bon Appetit 
Howto & Style
speaking of losers...
Not what I thought u meant when you said you were a big fan of the juul
Plastic + hot water = ☹️
Buy silicon bags if you want
The "Pro Tip" presented at 5:10 is completely wrong. Time does not impact doneness once the meat has stabilized at the desired temperature. That the whole point about sous vide cooking. It removes the uncertainty about achieving the proper doneness. More time will increase the tenderness, as connective tissue breaks down. But in order to increase doneness, you have to increase the temperature.
Secondly, the advice to rest the steak after searing is unnecessary. You rest the steak in other situations, like grilling, in order to let the steak stabilize it's temperature after cooking. With sous video, the steak is already at the proper temperature throughout. The sear just adds to the flavor and the visual appearance to the steak.
Bon appetitty
Protein: will this work with tofu?
I actually gasped when i got to see the inside of it
5:11 No. That's the whole bonus with Sous vide: Temperature controls how well done it is, not time. You can cook it medium rare for 1 hour, 2 hours, 3 hours or 4 hours. Any more than that and it will still be medium rare, but the meat will start going a bit mushy.
My mouth got hard from the dank musk of the dirty moist pink beefy meat
Oh no wait the Joule followed me here from the Chefsteps channel?
Lol
Sous vide doesn’t cook something more if you let it go for longer, as the temperature stays the same. The only thing that changes with time are the chemical reactions happening within, which can soften the meat for example.
Also, I’ve heard that you can cut straight into the steak after you sear it, as the juices in the meat when sous vide’d are already distributed and not prone to bleeding, which sounds logical.
How long can steaks or fish last in sous vide bags? For example, if I do a batch of steaks and fish in advance. Can I use them like in 3hrs? They would be just as good? Or as soon as meats are cooked in sous vide, I have to use it right away?
mjanovec thank you master!
The beauty of sous vide is that you have some flexibility on when you pull them out of the water. Once the meat comes up to temperature, it can sit in the water for a while because it will not get any hotter (and therefore will not get any more done, despite what the "pro tip" in this video claims). There are limits, though, especially with fish. Increased time does result in increased tenderness, but it's easy with fish to do too long and have a mushy result. For fish, one hour is about as long as you want to go. With steak, you can easily go 2-4 hours and not have a huge change. (The sweet spot seems to be about 3 hours.)
Love this channel, but serious motion judder in these BA videos. 24p in a 30p timeline?
Even if you're not a sous-vider, reverse searing is the way to go in the home-kitchen. Far less beef-fat-smoke-stink later...
Bon Apetitty
😍
Dang...Andrew Knowlten ;-)
Brad are those zip loc bags ok for sous vide? Not gunna leach out the plastic compounds?
You don’t have to rest sous vide cooked meat.
Today we learnt that brad loves salt
Where's all the "wourder" edits in this video? :c
Thoroughly enjoyed having to rewind to read each information popup because they each lasted approximately .0235 seconds on screen. 🙄 Editing could use better timing in that regard.
Sous vide dry aged wagyu a5
😃 brad isn't dead good to see that Claire and Andy haven't eliminated Brad yet
way too much rosemary
I'd let him plow me
First time in my life I encounter this name, not that it matters... What matters is the fact that an animal died for nothing... Spoiled meat; to bad!
what is Knowlton drinking?????? at 5:56 ? It looks prettyyyyy ggoooddddd :D
It's such a compliment to myself that I came to all of the same conclusions of how to work a vacuum sealer that Brad did. I double seal, I know juices near the top of the bag can get in the way of sealing, I always leave extra room, I don't cut them with a knife though so that was interesting.
Time isn't going to affect how well done your meat is cooked.
God I love this guy - dont think you need to be resting a steak when you have cooked it sous vide fwiw
“Pro tip change time based on how well you want it done? Isn’t that the purpose of sous vide? Based on your water setting it should never be over done or under cooked regardless of time? To certain extent of course.
I get a straw and suck the air out, The bag sealer/vacuum machines have out priced themselves far away from what I'm willing to pay.
Don't do that with raw meat lmao
careful with those lasers. I was driving and some a hole in a house, caught me in the eye.
Lol noone in mt city has money for steaks like that. So they dont even sell them around here
“Hey guys I’m Brad Leone from Bone App-a-tittie”
@5:15 don’t adjust the time for how well done you want steaks, adjust temperature. The whole point is that you pick a temp and give enough time that the whole steak gets to that temp exactly
This video inspired me to buy a Sous Vide setup, it was $85 from Amazon...WORTH EVERY PENNY!!! This makes cooking steaks fool proof, they turn out better than a fancy steakhouse!
"wudder"
I feel like he always goes out of his way to say the word water.
Very useful and educational, thank you
maybe don't aim the laser to people's eyes, Brad
I don't think Brad scores high on the empathy scale.
Is it just me or does Brad look a lot like Josh Karsinsky?
Who’s editing this??? Where’s Vinny?
Jesus, rip off French Guy Alex much? This is literally his video reformatted.
One change. When he says these have been in for 2.5 hours the bubble that popped up said change time to change doneness.
Time only changes tenderness and how much the connective tissue breaks down. You want it more done, change temperature of water.
Love my sous vide machine!!!
Been getting some heat because "it'll kill you" or "you'll poison yourself"...140 deg.... Blah blah.
Sous vide always looks gross like boiled semi raw meat.
Brad lives a good life y'all.
What brand of the apron?
Just came back to say that this video is one of the big reasons why I later bought a sous vide machine. I didn't get the joule, but I just want to say that sous vide steak spoils you.
I’ve gone back and forth between cooking a strip steak sous vide vs cooking it on a carbon steel pan
Traditional dry cooking results in a better texture and better flavor of the rendered fat. Not the biggest sous vide fan.
You can still sear in a carbon steel pan, and you can completely control texture sous vide based on cook time. If you're not getting proper Maillard you're not searing hot enough, and if the fat isn't rendered properly just extend your sous vide cooking time. That being said, I don't think sous vide is preferably for prime cuts, but it is absolute magic for things like short rib. I'd go so far as to say that short rib at 135 for 72 hours is as good flavor wise as rib cap, but more tender.
If you're poor you can get the same effect with a terrarium thermostat and a cheap crockpot
Wait 130 degreess throughout the steak, isnt that like superhot already? Thats 52 Celcius inside???
One thing i could stop thinking about is when doing a tight air sealing. All the herbs will stay in one place right or will the hot water make the small amount of possible air inside expand it a bit?
hahah FunFact... and than uses cheapass ZipLoc bags. These melt fast and are to thin i guess
Hahahahah Booone appetiete..... Man Americans really have bad lingual skills... sorry its just true. It truly fucks up the sexy French spelling. BUT the video was really useful and good education
"Ow, you hit my eye!"
*chewbacca noises*
Its very strange to see him not acting a fool like he does in his newer videos.
cooking in plastic bag and setting yourself up for cancer?! not sure how I feel about that.
He said “garlic” and didn’t mention Alicin that’s a first
"We do hate people that aren't Brad" -the internet
Have you watch the channel Sous Vide Everything?
Haaaaaaahahahahahahaaaaaaa. Oh yeh, thanks for the meat thing too!
Has anyone tried the Anova and Joule cookers? Which one is best?
That's more like a 2 inch steak damn. Unless he has baby hands..? Most guys would over estimate cuz, you know, seems BIGGER that way lol
Not to be "that guy" but...
Timing has nothing to do with how well done it is. It keeps it at the same temp the entire time.
Also, you don't need to rest a sous vide steak, because the temp never got that high.
Why is this guy wearing a murder bib?
Does this fool know that lasers are dangerous for the eyes?
7:19 that reminds me of my sunburn blisters 😂
At 5:11 you say it was cooking for x amount of time and a window popped up saying “change time based on how well done you want it”? I thought the purpose of cooking this way was so you can’t over cook it?
At 5:12 the "Pro Tip" says to change the time based on how well done you want them. This is so utterly wrong, part of the whole point of Sous Vide is you can leave them in for as long as you like... it's the temperature that determines how well done they are.
Yeah, I have a vacuum-sealer, couldn't live without it. You do have to be super-careful if you have liquid in the bag, but if you can do it, then the marinade really penetrates the open pores of your meat and you get wa-ay better flavor! Just don't use too much, or too 'watery' liquid 🙂
It does not look juicy
7:58 T H I C C
I wonder if the heat makes the plastic release anything
Your vacuum sealer has it's own sliding cutter. No need to cut plastic on your cutting board man
Did i hear JUUL
Lasers are no joke and should NOT be pointed at people’s eyes 👎
Brad, you’re probably never gonna read this, but I just want to say that this video has been stuck in my head for months now and finally I got a sous vide device a few weeks ago. I made the most beautiful NY strip steak using your technique. Next step for me is to buy a vacuum sealer because zip lock bags sometimes leak. Lol
I'm confused. Did Vin jump in halfway? This episode....
He over cooked it
I used to work for taco bell when I was a teenager and I guess they were ahead of their time by "boiling"/ sous vide-ing their meats. lol
That sounds a bit like over handling there squirrely Dan
Die off AIDS
You're right, it would be nice for aids to die off. Thank you for this inspirational message
My husband and I like to take a shot every time he says warter
Season the steak before putting it in the bag it’s way easier lmao
bone apple tea
Try under $100 for sous vide! Amazon! Super affordable
Way to professional bruh !! Be u much more funnier ...can I come hang with u n Vinnie...guys are hilarious!!! ..good work
How haven’t people noticed that the editor is Vinny? Also, Brad is great by himself, but with Vin it’s just ... kaboom.
Ohhhh my,
Even vegans are drooling
"pro tip:change the time depending on how well done you want them" pro tip: next time check how sous vide actually works before pointing out wrong tips
Sows viday
3 hrs to cook a steak? you are an idiot. correctly cooking a great steak takes 1/10 the time.
That Bob Kramer Knife 😍
tech tip: if sous vide over a long period of time say like 8 hour bacon mmmm bacon.... put saran wrap over the pot to keep water from evaporating out
why do i watch these when im hungry
"i had a incident once" regarding the vacuum seal lol
What a pretentious way to cook steak.
Love Brad but Nicolle is right..... just not the same without Vinny