Brad Makes Sous Vide Steak | Kitchen Basics | Bon Appetit

In the beggining of the video "hey guys am Brad Leone from BON APETITI" -brad

w h a m o b a m b o

What is the temperature of the Sous Vide suppose to be? This wasn't mentioned or does it matter?

it isn't it's alive so yeah

amazing Chewie impression at 6:06

Just to really get the seasoning in there you always have to rub it in

Brad has a little thyme on his hands.

BroAppetite!!!!

You talk to much

Carla is MAD THICC 👌

Brad reminds me of Marshall from How I Met Your Mother if he worked on a fishing boat.

how long does it last for

Shoutout to Carla with that Donk 🤤

Six hundred degrees?? For that delicious burnt oil flavor?

The way he says water tho. “Wowter

My Weber Kettle has yet to disappoint.

0:02 bon appetiti

Please tell me what oil you used to fry steak?

Carla’s booty was seen throughout the vid

Try your post-sear in a pressure frypan.

Oi, Brad! Be weirder

This was NOT edited by vinny....and I don’t like it.

Omg this is so disappointing without the vibe of "it's alive" that I'm used to. The energy of Brad & Vinny and the comedy/editing/candid footage it's just not as engaging.

was that butter he put into the pan?

Please, for the love of god, just call it meat. It's not protein, it's meat.

we want Vinny back

5:10 Your caption says "Pro Tip: Change the time based on how well done you want them." That's kind wrong. They can't overcook as they are dependent on temperature and not time. That's the whole point of it. No temp gradient. All the same donenss.

what is this, chefsteps???

Aka sout vleis 😂🤣🤣
People from SA will get it

that bob kramer knife though. so jealous

BRAD + VINNY + EDITOR = THE LETHAL TRIFECTA OF INFORMATION AND ENTERTAINMENT. These people are in their element within the It's Alive series. Don't break that up

_bon appetiti_

Pro Tip: Keeping a steak in a sous vide @ 130 degrees for a longer time will NOT make the steak more well done. It's still going to be 130 degrees.

Lol....i few months ago, i noticed my high tech rice cooker can actually adjust its temperature to as low as 40c. And instead of wasting more money on Sous Vide equipment, i just use my rice cooker Sous Vide.

Pretty sure I became this guy the first time I tripped LSD. Im still not the same.

pointing a laser at a camera can kill the image sensor...

do you have to tenderize the steak before sous vide? mine turns out chewy and hard texture.

OMG...I love Brad, he’s hilarious! 😉

haha juul

Brad; the steak needs to be dry to get that crust!
Also Brad; two seconds later squirts liquid onto steak before searing.

Great way to infuse your meat with BPA. Yum--I can feel my mammary glands enlarging already :)

I read that as bread and not Brad. At first glance at the thumbnail I though I was looking at pink bread...

I don’t know why it is so funny to hear English speaker say french stuff like “sous vide” y’all don’t even pronounce it that badly I’m just laughing over nothing :”D

Brad is the most fun to watch out of everyone at BA

Where's vinnie with the wourder?!

“Hey guys it’s Brad Leone from Bon Appétitty”

Good job Brad! I love watching your channel

Wow. I thought sous vide was so much more complicated. Looks like it would be easier than just pan cooking entirely.

You know there’s a bag cutter in the vacuum machine

Oh man, Bon Appetitty is my favorite magazine

I have now cooked NY Strips four times using this method and it comes out AMAZING. Thanks for putting this out there.

Unpopular opinion: serious chef brad is better than eddited it's alive brad. Still funny still seriously talented, just better 😂

That way of getting all the air out of the ziplock is the coolest!

I want to eat it!

Almost seems like cheating but I'll never go back! Best steak over and over no matter how expensive the cut or thin the cut

Yo, Vinny!

"PRO TIP" - Its not time time that makes you steak well done its temperature. So if you leave it long time on same temperature it wont be well done.

It was at 22k likes and I liked it and it went to 23k then I unliked it and it went to 22k then I liked it again and it went to 23k so I gave u 1k votes p much cuz maaaathhhh

Anyone know what tool hes using at 7:33

Brad..
more like Dad

I have to ask as well - Where's Vinny? We need Vinny! Give us Vinny!

I'm starting to cook steak but I have noticed that my pans suck what do you guys recommend and also what does he use to cook ? is that olive oiL?

I love the way brad presents himself I've watched almost all of the episodes and haven't been disappointed yet keep it going brad!!!

Great steak but you can't do that sear in your house because of the high smoke factor...unless you want to repaint your kitchen every 6 months. Using a torch outside will get you where you want to be. Benzomatic TS8000 or a Searzall is what you want.

no oil needed?

BON APPLE TEA

I will watch ANYTHING With Brad... I binged "It's Alive!" Yesterday... I don't eat even half the stuff he prepared. Doesn't matter though! 🤷🏽‍♀️

Brad and his Kramer.

wourder

no plastic please

Who the heck is Brad leone?

Very informative GREAT JOB BRAD!!! But honestly after seeing "its alive " this seems out of character for brad n the music in the background sucks. This is a downgrade from "its alive".

It's odd to see Brad without Vinny and Matt.

Damnnit... where are the edits and Vincent Cross!?!?

What brand of apron is Brad wearing?

He writes a lot

He needs that pen in his ear at all times

Dirty brad...

im pretty sure this is how we cooked the meats at taco bell lol

Says BONE appétit

OMG NOW HES COOKING IN COOLERS?!?!?@ IM DEAD

WHAT THE HELL NOOOO STOP! EATING out of a SUPER HEATED ZIPLOCK BAG. I

You dont have to rest sous-vide steak, or atleast not for as long as a regular steak (depends on the reverse sear time). What resting does? Two things, it continues the cooking time and let the protein to lower it temperature so internal juices stop flowing. With sous-vide your steak is already cooked perfectly so it doesn't need any further cooking, and internal temperature is much lower beacause you've sear'd it just briefly on the outside.

@5:17 there is a note saying to change the time based on how done you want the steak. This is incorrect. Time will change the texture but not so much the doneness. Temperature is what controls how well done they are cooked.

Thomas Keller, in "under pressure," explains how to make an "herb sachet" which is basically just the herbs rolled up in an open-ended bpa-free plastic wrap tube, then placed in the bag. The reason to use that is so that the herbs impart their flavor on the meat, but don't overflavor it right where they would make contact, without the protection of the plastic.
Adding salt to the steak before hand doesn't taste as good, as is discussed in "Modernist Cuisine." if you want a pastrami type flavor, do go ahead and add the salt ahead of time. otherwise season after cooking.

I would try out a good number of the sous-vide machines if the factory would send them to me and then I give them a writing

Sous vide steaks don't need to rest.

BRAD FUCKS

Nice video

Carla's butt.... *YOU WILL NEVER UN-SEE IT*

5:12 pop up says to adjust time for levels of done. Time has nothing to do with doneness in sous vide cooking. That’s the entire point of it all.

all i could think about were the missed opportunities do inserts of Seal's face on post every time Brad said the word. Once you go Vinny, you can't go back.

Hey, where's the goofy editing?

At one point a little popup spears saying if you want it more done use a longer time. This is absolutely NOT true for sous vide, in fact, it is one of the reasons people like sous vide. Don't make a video explaining something if you dont' understand it.
A steak cooked to 129 will be medium rare, a steak cooked to 131 will be medium, if these go for 2 hours or 6 hours the only thing that will change is the texture

Hey guys, I'm Brad from bone ate the tidly

reverse sears are my goto way to cook steaks.

A decent vet would give that steak a fighting chance.

@5:11 change the time depending on how well done cooked? that's not how it works. the longer you cook it, the more the texture of the steak (or of whatever you cook) changes. the temperature determines how well done it's gonna be. of course you have some sort of minimum time, because in 30 minutes it won't get up to the desired core temperature, but let's say after 2 hrs it has reached that core temperature, 2 hours more in it won't change the done-ness state of the stake, just its texture. and of course you can still overdo it, and get a medium rare, but dry steak, if you cook it for 48 hrs instead of just 2-3hrs.
also no need to let it rest with sous vide. the 2mm border that might be a bit stressed from searing does not need to rest, and the remaining steak is perfect, because it got up to temp over the course of 2.5 hrs, because it is sous vide.

Jesus Christ, enough with the banter. I’m trying to learn technique and I don’t need to waste 4 minutes of a 10 minute video listening to your random conversations.

I thought you set the water to the temp you want the inside to be. So the time shouldn't matter as long as the internal temp gets up