$10 VS. $200 SOUS VIDE STEAK TEST (DO YOU REALLY NEED AN EXPENSIVE MACHINE?) | SAM THE COOKING GUY

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Today is our sous vide steak test - a $200 machine vs. my sous vide 'hack' that uses a $10 cooler. Is one better than the other? Let's find out!
00:00 Intro
00:39 What is Sous Vide?
1:58 Prepping steaks
3:10 Setting up Sous Vide
4:02 Setting up hack Sous Vide
4:53 Adding the steaks
7:12 Checking hack Sous Vide
7:33 Cooking mushrooms
10:32 Taking out that steaks
11:11 Seasoning steaks
11:21 Searing steaks
12:19 Finishing mushrooms
12:57 Plating
14:09 First Bite - $10 sous vide
14:27 First Bite - $200 sous vide
14:38 First Bite - mushroom
14:54 Reading comments
16:22 Outro
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We really just have one goal - to make your food life better. Ok that, and be entertained at the same time. And have you learn a few things along the way. So let’s make it 3 goals then.
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Опубликовано:

23 июн 2024

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Комментарии : 959

@dustinjames1122 2 года назад

The whole point of sous vide for me is the ability to do some other shit while it cooks. Like go back to the grocery store to get things you forgot in the first place lol

@martinneween 2 года назад

This man just broke the code

@prodigypenn 2 года назад

for me, I usually keep a bag of pre-seasoned and sealed steaks that I cut from a larger piece,, and sometimes it doesn't thaw out as much as you would like, or sometimes I just forget to take it out, in which case I can just throw them in the sous vide, and go do other stuff without much difference in time.

@phloog 2 года назад

Or put on a tank of 20 steaks and as people show up at various times you just sear one for them.

@prodigypenn 2 года назад

@@phloog I've thought of this too, but I usually don't cook for people, and I'm generally too cheap to go buy steak for a bunch of people.

@phloog 2 года назад

@@prodigypenn I actually have two circulators...I can either do two donenesses (???) of steak or steak and chicken. It's also great for pork (thickest chops done but never dry) and oddly enough ice cream.

@gilbertlennoxgilbert2772 10 месяцев назад

Only used about 6 times so far but food turning out great. ru-vid.comUgkxK2YRU9uBOXzuIEV660Qo3sX7dJDJLg72 Nice tender roasts. You do want to get a lid to go over your stock pot to keep water from evaporating. I've used it for 6-48 hours with lots of luck. A lot is trial and error to figure out since thickness and cut help determine the best time. 135 always gives a perfect med (pink all the way through). I cooked frozen solid 3 1/2" roast for 48 hours ... it was so tender its almost falling apart. Nice to put it in and just forget about it, with silicone lid I didn't have to add water at all during 48 hours.

@timwymore1074 2 года назад

From a quick glance at the title, I was convinced that we were testing a cheap steak against an expensive one in identical sous vide setups.

@andrewboyd9371 2 года назад

That's what I thought too. Infact, I almost didn't click because I thought it was that Guga guy. lol

@kyreelewis7286 2 года назад

Me too!

@michaelwright1602 2 года назад

Same here... I bought a chuck roast the other day, slathered it in olive oil, salt pepper and a little seasoning. I through it in my Ninja Grill, seared it at 510* and then proceeded to slow cook it for nearly two hours at around 250*. Mom said it would not work, I said wait and see... You could cut it with a fork! No, not that tender, but darn close. And the crust, it was fantastic. She was amazed at how it came out. I want to get that same cut and try it with my Joule and see what happens.

@gpearson27 2 года назад

Same sees.

@dodgedabullet670 Год назад

@@andrewboyd9371 That would be comparing a chuck to kobe! 😆

@badbaer4564 2 года назад

I think that really worked out for all of us, getting to see Chance and his dreamy eyes.

@topgadgets6269 2 года назад

Yes maybe you are right 😌....

@hoosiermamabbq 2 года назад

🤣🤣🤣🤣🤣

@ChevalierAP 2 года назад

Popping in to say thank you. You and your crew have greatly enhanced my love of cooking this pandemic. Recently I made your Garlic Bread, Salisbury Steak, the sausage pasta max likes and some roasted veggies for the whole family. They loved it. You guys make really good videos.

@GHOSTINPLAINSIGHT 2 года назад

Cooking this pandemic, or…….cooking during this pandemic? 🤣🤣🤣🤣 Sorry, couldn’t help myself.

@JohnSmith-gq9gn 2 года назад

It was a pandemic of fear.....nothing else.

@GHOSTINPLAINSIGHT 2 года назад

@@JohnSmith-gq9gn exactly!

@occultustactical6138 2 года назад

Sous Vide was invented by master chefs who needed to cook a lot of steaks at the same time. They would prep them by Sous Vide and then finish them on the grill or the pan. It made sure the steaks were perfect for each of the diners.

@SantosProd 2 года назад

The more i know 🌈⭐

@irvingdog01 2 года назад

I started with a cheap (69.99 Costco) sous vide machine. Drove it til it died. Upgraded to a Breville. Many people miss the point of sous vide. Here’s an example. I rarely use mine for ribeye because fat doesn’t render at lower temps, and I want sexy, tasty liquified fat flavor, so I almost always reverse sear. I regularly put a chuck roast on the kettle and smoke it at 225° for 2-3 hours, then sous vide at 135° for the next 24 hours, or however long until dinner the next night. The cooler ain’t doing that. Same with butts but 175°. These big, meaty smoked meats are “done when they’re done” which is BS when you’re trying to put a meal on the table. Sous vide allows you to smoke it, then finish it at your own pace. And, a few ears of corn at 182° for 20 minutes with rosemary and butter in the bag is sheer bliss

@joescullion5604 2 года назад

I would suggest that using the sous vide makes cooking scallops a breeze! NO overcooked grilled shellfish.

@badad0166 2 года назад

After reading this I am excited to try a pre sear. Infuse some caramelization before to penetrate during sous vide instead of only after. I'm suddenly hungry...

@supejc 2 года назад

I. Love. Your. Channel. You guys have the best energy in the RU-vid cooking space. Through the darkest times in my life, I always return to your channel and cook while watching/listening - even if I’m cooking a completely different recipe.

@myjewelry4u 2 года назад

Sam, so kind to make steak and mushrooms when you can’t even eat it, nice cooking guy!

@mikeoyler5335 2 года назад

I like butter dashes of a1 and Worcestershire sauce to camelise. Have any tips?

@andyendicott3870 2 года назад

Love Sous Vide. Highly recommend using one for steak but getting it to like 125 then hitting it on the cast iron for longer to get a better crust. Works like a charm every time.

@spinningbackspin 2 года назад

Agreed!

@jadelo2304 2 года назад

Same. Was going to say this. lol

@PrimeFrequencies 2 года назад

Very Informative. Thanks!

@amarenee2020 2 года назад

Love your recipes and the difference your videos have made for my cooking “game”!! ☺️ Good luck 🍀 with your procedure tomorrow, hope everything is okay 🤗

@DonPandemoniac 2 года назад

I just put a large soup pan filled with water on my smallest burner and hang a thermometer from one of the handles. Needs a little tuning to control the temp ever so often, but it is quite stable and the results were always great. That cooler box method does seen more energy efficient and 'hands off', sure going to give that a try. Thanks Sam, and good luck with the exam, be well.

@TheGentleIndifferece 2 года назад

You don't have to buy a vacuum sealer for either method. You can get perfectly good sous vide machines for $70. I would also argue if you're going to use it at least once a week that pays for the time you have to spend babysitting a cooler.

@eagle94haslanded 2 года назад

Couple times a year and it pays the babysitting time. Nobody got time for that.

@valvenator 2 года назад

It's a great way to try it out though to see if it works for you before laying down the cash for another appliance that you might never use.

@eagle94haslanded 2 года назад

@@valvenator I rarely use mine. Still glad i bought it. Ive used it probably 5 times. I paid 50$. It would cost 200$ to go to a steak house and make what costs me 30$ to make. Really just using it once instead of going out to a good steak house pays for itself.

@topgadgets6269 2 года назад

Yes I agree with you 😌

@topgadgets6269 2 года назад

@@valvenator if you want to see some appliances then welcome 🙏 love and respect from Hong Kong

@TNTboomstick7 2 года назад

Give us more meal preps for sure! Thanks for another great video

@patriciawhite2425 2 года назад

Loved this episode! Great tip!

@TheDistur 2 года назад

Damn that's some dramatic synth.

@topgadgets6269 2 года назад

For more appliances visit plz

@Smoothblue90 2 года назад

10:08

@nicholashendrickson7479 2 года назад

You're overthinking this, Sam. A decent sous vide stick is only $100 and makes everything you put in there set-and-forget. It's unbelievable how easy it is to make a perfect steak every time, as many as you want, and with a ~2 hour window for when you want to pull them. Honestly, every kitchen should have one.

@quetimporta213 2 года назад

I have an anova that wasn't expensive at all and I use it about 8 to 10 times a week

@obijuankenobi420 2 года назад

Overthinking ? Or teaching ? Smh.

@quetimporta213 2 года назад

@@obijuankenobi420 you're missing what he's saying. He's saying there's an "in between" instead of spending $200 and not doing his "hack" method

@obijuankenobi420 2 года назад

@@quetimporta213 You're missing the point of the video. Common sense aint so common.

@TheLadyBlerd 2 года назад

Soooo.... the vacuum sealing machine adds to the cost as well.

@FJB-TRUMP47 2 года назад

One of the best and informative episodes Ever!! Thanks guys. I needed this. ❤️

@alanfletcher7288 2 года назад

That looks amazing. I'll have to try that method!!

@PR_311 2 года назад

to be fair: buying a vacuum sealer is a very good idea without a Sous Vide anyway because its soo damn useful, I wouldn't want to live without mine anymore, so I wouldn't count that as you have to buy one extra for it, aswell as a zip bag works just as fine for the sous vide proably.

@michaelwright1602 2 года назад

I have owned a few vacuum sealers, and they never lasted long, a month or two at best. And these were a mix of the top dollar and inexpensive units for homeowners. If I was to get another one, it would have to be a commercial unit, with a warranty. I remember when these sealers you could pick up at the sporting goods store would last for years.

@PR_311 2 года назад

@@michaelwright1602 what did u do with them? or rather how often did u used them? I own mine since 3 years, used arround 1 maybe twice per week and its still running^^

@michaelwright1602 2 года назад

@@PR_311 I used mine to pack food for a week or longer on the road as a truck driver. None of them lasted more than a few uses. They all had heating element issues and would no longer seal. And I was aware of not getting liquid into the sealing element. Most of the foods I sealed contained no juices. The units just simply failed, and none of them could handle more than sealing say 6 items at a time. They went into cardiac arrest at or around the seventh bag.

@shenlun 2 года назад

After properly washing your basmati rice, the ratio is: 1.5 cups of water for the first cup and then 1 cup of water for each additional cup after that.

@pdavid24 2 года назад

Soo... just add a half cup more water than rice?

@shenlun 2 года назад

@@pdavid24 Yes, it is the same, but that's how my grandmother taught my father to remember it

@nancyreyes3105 2 года назад

Love the frugal hack! Amazing

@tamminicholson5060 2 года назад

I am going to try this, thank you!

@GIRLINPARADISE 2 года назад

*Good stuff! Thank you :). Hi from London :)*

@manuel9714 2 года назад

I've been dying to try sous vide, and once again Sam has made it easier for me to do it... Sam not only showing us how to cook, but also saving us money at the same time... #samforpresident

@manuel9714 2 года назад

Question: did you guys change the caliber pro camado, it used to be green, the one in this video looks like a beige color, could be the lighting... I love my caliber pro kamado, by the way thank you again for the #samsgiving2020 gift....

@ljv3rd641 2 года назад

I stumbled upon your channel last year and have watched nearly all of your videos. I am an airline pilot ... gone 2 weeks out of the month. When I am home I enjoy eating in.... your style of cooking and recipes match mine and my dog, he eats as good as me since i have no wives anymore and never had a kid!! Keep up the good work! Good luck on the back end, its always fun.

@mickeylerch 2 года назад

I absolutely love your videos! You guys rock!

@makelegs 2 года назад

Love the show!!! Worth mentioning... if you actually plan to sous vide frequently (and WELL), go ahead and pop for the $100 unit you can operate from your phone, and a proper container (like used here) with a lid. And don't overlook how often you'll use the vacuum sealer for all sorts of non-sous vide things, too. Oh... and season the damn steaks before you toss them in the pool. Trust me. :)

@Brabant076 2 года назад

I trust you.

@sharkymark 2 года назад

Sam, with respect a sous vide is worth every penny. You don’t need all the bells and whistles. Where the sous vide really shines is doing a pot / oven roast when you sous vide for 24-30 hrs and the roast comes out almost as good as a prime rib. I use the Anova Sous vide and can’t recommend enough, (and I’m Scottish so you know I’m about the hacks / cheap options) oh and best of luck on your procedure.

@RedRat98074 2 года назад

24 ro 30 Hours??? WTF. Jeesh, just throw it into a slow cooker!

@sharkymark 2 года назад

@@RedRat98074 the difference between is unbelievable. Sous Vide the roast is cooking marinating in its own juices trapped by the seal. Don’t knock it till you’ve tried it.

@ShelleyKimmel 2 года назад

Once again you have fed my soul😍 I LOVE a good food hack!! I use my Instant pot to sous vide, but I do have to stir it periodically...

@meryldykstra2538 2 года назад

Just found your channel. LOVE your gusto about flavors...and what you share about technique is so practiced, yet instinctual. You are a natural-born chef! That sous-vide tutorial was a gem. I'm often chastening myself for not going strictly vegetarian (for both personal and planetary health)...but after those steaks...and then the mushrooms....?!?!! Anyway, salivating for future videos. 😋

@Haenki 2 года назад

When I sous-vide steak I tend to set the machine few degrees under so that I can leave the meat in the pan longer to get a good crust without over cooking it.

@cameronbates9185 2 года назад

Turn your pan up to the max instead. You're defeating the purpose of cooking sous vide like that. If you're worried about overcooking, put your vacuum bag into a bowl of ice water before you take the meat out to sear

@KDubs107 2 года назад

Could also torch sear. I’ve had good results that way.

@cameronbates9185 2 года назад

@@KDubs107 you can, but I personally hate the unburnt butane taste I always seem to get on my steak from it

@Haenki 2 года назад

@@cameronbates9185 true, but it's not that much longer in the pan. I like the result. I'm always trying new methods anyway. Also the trick with the torch is not to let the blue bit of the flame touch the meat.

@Haenki 2 года назад

@@KDubs107 yeah I also use a torch sometimes.

@tedschmitt178 2 года назад

That cooler hack method is a PITA.

@mikeoyler5335 2 года назад

I have a 8qt pot with a plexi lid that had a “steam vent” hole in it. I dangled my thermometer into the water, found the setting did it using the charts. Then that machine he used came out and when selecting the temp and time it actually shows you what to expect. You tell it if frozen or fresh, thickness and it does everything but make it pretty :)

@topgadgets6269 2 года назад

Very informative video. Love and respect from Hong Kong

@davidpeterson8821 2 года назад

Enjoyed! Keep up the good food work! 😎

@bluerider88 2 года назад

Also it would be really Cool to see you make this recipe "Kiki's tots with everything on it " from like chicken place

@hoosiermamabbq 2 года назад

I just can't imagine eating steak any other way than grilled on a charcoal grill and/or flame broiled... 🤷🏼‍♀️ I have had it other ways but, grilled is the best!

@froglaps40 2 года назад

I throw mine over a really hot charcoal fire after I sous vide.

@remo2113 2 года назад

@@froglaps40 thats what i was going to tell her - Just finish it over charcoal hot and really fast and you are done - its an really damn perfect outcome

@Smoothblue90 2 года назад

Imagine a steak that is only grilled to medium rare. The top and bottom sixth is well done. Not talking inches. Talking percent. The next sixth layer top and bottom is medium well. And the middle third is medium rare. With reverse sear or sous vide, then grille on a grille grate or flat top or cast iron skillet, only the top and bottom one sixteenth is grilled and well done. And. The maximum amount of the interior of the steak is medium rare. It is not about "how you like" to cook or "how you like" the outside to look, it is totally how much of the interior of the steak do you want to be what you want it to be. Because EVERYONE who only grilles steak is serving two thirds of their steaks well done to everybody.

@froglaps40 2 года назад

@@Smoothblue90 I appreciate a mid rare steak, but the char is just as important for the flavor.

@froglaps40 2 года назад

@@Smoothblue90 I also like my bbq chicken with burnt skin.

@Danedog614 2 года назад

I've been wondering about these things, I've seen em up at Costco. Very cool, thanks for the instructional!

@bakingwithgrace 2 года назад

Hey Sam, Love your channel, your recipes are insane and I’ve cooked loads of them. Especially loving the idea of meal prep delicious food… Quick question. What’s the name of your flat top grill? And is it as good as it looks? Chris

@mariochavez5583 2 года назад

just another thing to look forward to as we age....a colonoscopy... youd think the doc would at least buy u dinner or give you flowers first 🤣

@1ronhall 2 года назад

The only thing they give is an invoice

@stevenverboom2946 2 года назад

For a second I thought it would be a Sam vs Guga collab when I clicked on the notification

@dennisthain3704 2 года назад

Great ideas on cooking steak, I will try the manual method but use my deep fryer heater to keep a constant temperature with my oven probe monitor to check the heat. Thanks again guys and good luck on your colonography exam Sam . Cheers

@johnwaugh6387 2 года назад

Great video, as always. What a fun and flavorful science experiment!!!

@KDubs107 2 года назад

My Instant Pot has a Sous Vide setting. Game changer. Makes everything simple and perfectly cooked. After steaks or whatever is in the bath it frees up time to prep sides etc…Good luck with the test.

@bhess1212 2 года назад

Now I have to go check and see if mine does.....

@delusionspodcast 2 года назад

I love when Sam flirts with chance

@topgadgets6269 2 года назад

Hahaha right 😝

@rickbrick07 2 года назад

Looked amazing! Well done

@bensgalley1368 2 года назад

I like the ideas of the meal prep videos your planning on doing Sam and I think I'm going to steal the idea make a few fair priced meals and give them to the less fortunate this time of year ty for the inspiration I'm already working on some simple meals but they will hopefully be a blessing to people this time of year thanks man I often get my best cooking ideas from you

@1ronhall 2 года назад

Do mushrooms really “piss” themselves? Good luck tomorrow, Sam!

@topgadgets6269 2 года назад

Hahaha 😁

@agcons 2 года назад

They do, and then they weep from embarrassment.

@Oddzilla51 2 года назад

Love my sous vide! Wife thinks it's a waste, but she likes her steaks well done. And yes, I did consult a lawyer on that one, but it's not reasonable grounds, apparently...

@maxdog17 2 года назад

Great content Sam. Thanks!

@johnmat7099 2 года назад

OMG I always say "sparky" !!! You killed it today guys love your channel and love all the food you make it always gives me different ideas for cooking up something wonderful

@catylynch7909 2 года назад

I've been doing the "reverse sear," steaks, in the oven, for some time, now. True, it's not forgiving, in terms of allowing extra cooking time maintain ideal temperature. But, it's seems like so much less hassle with a remote thermometer probe. But, it is interesting to see how the "hack" method is as effective as the $$$ application.

@payasofeo69 2 года назад

I need to try this

@mikeoyler5335 2 года назад

Reverse sear in sous vide is thing as well. It does add flavor. But its generally recognized that anything on the outside of protein is going to penetrate in sous vide due to the time. In fact, adding a vegetable oil seems to displace the rendered fst and reduces flavor. So generally you spg maybe onion powder and waterbath.

@lizajane1862 2 года назад

Dear Sam, I hope everything comes out ok.

@denisegordon06 2 года назад

Got my sous vide appliance as a gift and I use it all the time. I don't use a vacuum machine and don't buy expensive steaks and get fantastic results!

@lakearea296 2 года назад

When I do these I like to put them in marinade before I put them in, then, of course, I give them some color as you did with salt and pepper on both sides before and after adding color. They are perfect every time!

@sampille3661 2 года назад

Y’all gotta do more two person food tasting or recipe discussion. The back and forth between you and chance really worked and made the teaching of recipe and technique seem more organic than talking at the fourth wall.

@jamesbarbato2192 2 года назад

I love cooking sous vide. I’m surprised you didn’t season the steak before putting it in the bag that’s one of the best advantages of cooking sous vide. Like Butter, olive oil , garlic , Rosemary

@nicknicholas3186 2 года назад

How do you know when the steak reaches 130° ?

@marka6591 2 года назад

@@nicknicholas3186 There are numerous charts that give a guide on how long it usually takes depending on cut / thickness etc…but as Sam said….unless you leave it waaay to long nothing bad can happen. Ie a one inch steak it may be said to take 1-1.5 hours….if you leave it for 1.5-2.0…no issue….I think above 3-4 hours the protein breaks done a bit and goes mushy…but it depends on the meat type.

@nicknicholas3186 2 года назад

@@marka6591 hey thanks. Thing is it would depend on temp of meat when it goes in the water..meat could be cold or even frozen as Sam said or room temp. Confusing.

@GopherChoker. 2 года назад

Good info… will try this soon in the cooler… 😋

@FredrikRambris 2 года назад

I tried searing the steaks before putting it into the bag and bath. The maillard caramelized surface taste gets into the meat and it is awesome. Also even less risk of overcooking. Love your show. You've got a great thing going on.

@Sqwan2 2 года назад

But it isn't crisp anymore

@jokerproduction 2 года назад

You're not Guga and you don't need to be. We love you for who you are.

@4rari89 2 года назад

Hey! I love your videos! 😜

@chubbzy24153 2 года назад

Lol, he's a little late to sous vide cookery

@kylealexander7024 2 года назад

I respect sams opinion here the most

@thefunkmaster96 2 года назад

🤣🤣🤣

@Haenki 2 года назад

I'm glad he's not Guga, that guy's annoying. But he does make some good stuff.

@tedschmitt178 2 года назад

A normally $15 steak is now $25.

@cmarkn 2 года назад

Where are you finding them that cheap? Around here, they've doubled.

@AltruisticWarrior 2 года назад

I just bought 2, 1-1/4" NY strip w/ bone for 5.77 a lb. Ribeye? That was 11.89lb today in Las Vegas. Generally even cheaper in Arizona in my experience.

@shaunstelfox1718 2 года назад

Best of luck with your procedure mate love the channel from Australia 🇦🇺

@chrismichie3632 2 года назад

Also, love you channel great recipes, good times!

@BlessedbytheKingofKings 2 года назад

As long as it’s cooked perfectly and not too chewy I’m good with a $15 steak

@sljsvn 2 года назад

This is about the machine not the steak

@carlosleyva5786 2 года назад

@@sljsvn women rarely get the memo lmao

@richardalfaro4933 2 года назад

Ehh it's not needed .. and a $15.00 dollar can be good

@workhardeveryday1981 2 года назад

Well while those guys are being dicks, I'd love to take you out for a steak dinner!

@richardalfaro4933 2 года назад

@@workhardeveryday1981 no thanks I'm not gay and I'm pretty sure that was a fake profile

@supergimp2000 2 года назад

Nevermind you can get a perfectly good immersion circulator for around $50. You don't need to pay $200 to fund the PNW hipsters.

@jaquestraw1 2 года назад

Shit you can find them on Amazon for 40 all day!

@supergimp2000 2 года назад

@@jaquestraw1 Yep, it's not the be-all end all, but a really useful tool for a lot of things besides 130 degree steak. It's the only way I'll cook a pork tenderloin. And heaven forbid if you want to do the 48-hour chuck roast in a cooler.

@mikeoyler5335 2 года назад

If they have the app version of joule if agree but seeing the “doneness” slices while picking your temp id agree and joule was out 4-5 years. Joulle got bought out by breville but the guys that made it still care and still honoring preorder things and are as stand up as sam the cooking guy.

@jcat5150 2 года назад

Compromise method: "Dumb" (non-digital) slow cooker (5-15 bucks at a yard sale/thrift store if you don't already have it) and an ITC-308 temp controller from Inkbird (35 bucks on Amazon). Still pretty damn affordable and with all the "set and forget" convenience of the ridiculously overpriced and over-complicated pump thingies. I have some short ribs going in just that set up at this very moment (higher temp, obviously). That's been my go-to setup for several years. Love your channel, guys, Keep 'em coming!

@Kwomkwommr 2 года назад

So honest, love it :) Goodluck tomorrow!

@ImsenCooking 2 года назад

Who else's here likes sam's videos ?

@TimeyWimeySciFi 2 года назад

Good on you, Sam, for getting a colonoscopy! I feel for you for what you will go through later, but it’s totally worth it. Thanks for letting us see Chance’s beautiful eyes again!!

@topgadgets6269 2 года назад

Yes you are right 😊 if you want to see some gadgets and Home appliances the plz join me🙏 love and respect from Hong Kong

@sharonlong7885 2 года назад

Good luck with your procedure, about to go thru the same thing. Family history thing, good that you mention it and normalize it. And as it's coming up to Summer here in Australia, how about something with prawns or other seafood. Fn yum.🇦🇺

@sweetpea301012 2 года назад

Yum, pasta idea sounds so good

@gamertech360 2 года назад

Hope your bum check was exciting and positive! Absolutely love your videos, you and your boys have really got me through some tough days. Keep ‘em coming!

@WPFD451 2 года назад

The interaction with Chance and Sam was a really cool interaction. Different than normal, more like natural conversation. It was short but a cool conversation about the mushrooms.

@nickforsythe6379 2 года назад

Mushrooms have that effect on folks.

@brendaco8572 2 года назад

Thanks for the comparison. I also love mushrooms

@diggermolly5927 2 года назад

quick tip on the food saver, I wrap the meat with Saran wrap first, then into the bag for the suck and seal. The Saran Wrap keeps the juices in the meat from running through the bag while the suction is happening, which then keeps the seal part of the bag clean and dry. Great video, the mushrooms are happening in our house soon!!

@pamelaingram7393 2 года назад

Great idea!

@dolls4456 2 года назад

Subscribed right away! I love Sam the cooking guy! My husband and I watch you all the time on our big screen tv and I wait in anticipation for Sam to say mother f-er! Makes my day! 😂👍🏽 then we cook what we just watched Sam cook.👌🏽 love your family too! You guys have so much fun together! Stay blessed!🙏🏽❤️

@bradb8292 2 года назад

I've actually used that cooler hack to cook corn on the cobb for a large group of people (150 plus). It works so well! Thanks for the video.

@ChrisMignemi 2 года назад

Thank you for doing a sous vide video! I happen to have been gifted one from a friend so I spent nothing. I use a clean bucket from Lowe’s for the bath container, and the SV just clips onto the side! I use it once in a while, but not often. Sometimes you just need that charcoal flavor. But honestly - the chuck roast that I sous vide for 30 hours is INSANELY tender. Comes out like prime rib!

@kenteaff1629 2 года назад

Just a suggestion: cooking a chuck roast in a pressure cooker, like the Instant Pot, takes four hours and is fall-apart perfect. One more tool for your cooking arsenal.

@loretta6089 2 года назад

Holy crap, I was thinking this morning that I wished you would do a sous vide something, anything and here it is. Thank you

@lonniet.2816 2 года назад

SOUNDS AND LOOKS PERFECT!

@darylsol 2 года назад

Love the sous vide hack and I made the mushrooms! So delicious!!! That's a keeper

@tomd.benjamin762 2 года назад

Great comparison video! Loved the mushrooms as well, I do something similar but I cook them down in Worcestershire sauce instead of soy. Give it a whirl. Good luck with the colonoscopy.

@toshikosuisei4160 2 года назад

Nice! I turned a cheap Fry Daddy into a sous vide -- I just calibrated the water temps between off and the lowest temp on the dial by marking a piece of masking tape and used a glass lid from a soup pot that happened to fit and already had a small hole for venting in it. Instant read thermometer probe into the hole. Small rack on the bottom so the meat doesn't sit on the bottom. It will hold 135 F for a steak perfectly. It can still serve as a Fry Daddy too. :)

@laceylewis1412 2 года назад

I think if $100 for a sous vide device (mine is the Anova Nano) is stopping you from cooking steak and other things using this method, YES, this is a great hack to make it accessible. That said I love mine and use it every week to do meal prep for the week all at once and it has paid for itself 1000x over. I wouldn't want to fiddle with getting the temp exact in the cooler for as often as I use it so it has been a great investment. I still use the ziplock lost air hack method because it's totally unnecessary for me to invest in a vacuum sealer and this can actually be preferable when cooking with liquids.

@72cmcinc 2 года назад

Love that hack, totally doing that! The teriyaki chicken prep last time, kicked ass!

@irisuemoto8790 Год назад

Thank you Sam - I'm late to your party, but thank you for hosting. Love everything!!!!

@dannyzuehlsdorf3697 2 года назад

I bet those steaks were FABULOUS Sam! Thank you for the video. I can't afford steak or mushrooms but had a pretty good peanut butter and jam sandwich for dinner with a glass of milk while I watched you cook. So great!

@JDon280Z 2 года назад

Now that winter is approaching, I am ready for some Chili. I would love to see your take on this. I won an award for my Chili at a Chili Cookoff but I would love to try your version.

@topgadgets6269 2 года назад

Must try. But if you want to see some appliances and gadgets so plz visit 💗 Love and respect from Hong Kong

@GhostofRazgriz 2 года назад

tbf, you don't need the vac equipment to sous vide. a regular plastic zip bag works, as long as it's a thick walled bag and you don't go over the safe temp for the plastic.

@mikeyergens3341 2 года назад

Good luck with your procedure Sam 💖

@sandracook9600 2 года назад

You are amazing.!!! Love this. I have a very hard time cooking steaks. I just destroy them. So thank you again. Now I have a way. Hope your procedure went well. I think you are Fantastic.

@teamgreen9r 2 года назад

That , like almost everything you cook, looks awesome!

@heresy_fnord 2 года назад

Wow... I was just gifted a Joule last Friday. Thx for the timely video, Sam the Cooking Nostradamus.

@ADWhitman 2 года назад

Love steak videos!!! 🥩

@Fletchgetslost 2 года назад

Just tried out that mushroom recipe. Good good, were they good! New favourite way to eat mushrooms for sure.

@tybarkley 2 года назад

I love my sous vide machine. I have cooked a lot of different things in it. It’s great for poached eggs (in the shell) in bulk. Thanks guys! Love to y’all from Memphis!

@TheGentleIndifferece 2 года назад

I love my sous vide but the one thing I will say is they make terrible eggs. They cook the yolk too fast in comparison to the white, so if you want it runny your whites are always snotty.

@glennquagmire34 2 года назад

imagine using a sous vide machine to cook poached eggs.

@ninebreaker1840 Год назад

I used to use the hack method before Sous Vide became affordable. It worked but there were consistency issues with sometimes perfect, sometimes not quite perfect and you had to babysit it, constantly checking the temp. With Joule (in your vid) or any other immersion cooker, it's hands off auto-pilot and perfect every time. I don't have to monitor the process. For longer cooks times (I have some as long as 24 hours) they are indispensable. I love your channel, you're bringing it on!