Louise, I swear my favorite part of every one of your videos is when you taste the food and it's delicious!! I believe you EVERY SINGLE TIME! You're such an amazing teacher. I'm so grateful for your videos and recipes. All my love 💗
Louise! Enjoy your videos, i watch them multiple times per week. I found your channel after getting a ninja foodi and have really enjoyed using it and trying out your recipes. One thing I'd really like to make is a Detroit style deep dish pizza
My hubby is a big steak eater. Love this idea and my stove top will stay clean after cooking! Thanks so very much! Looking forward to the Wellington vid as that’s also a fav of my hubby.
Hi Louise, I am visiting our home in Florida from the UK where I have a two lid 8qt foodi, but whilst here my husband bought me the new one lid version with the sous vide function which I desperately wanted to try (the UK version doesn’t have Sous Vide function) so now before we go home on Thursday I’m going to have to go out and get a NY strip to try this out! Looks amazing. Thank you for all your videos, you literally have turned my extreme dislike for cooking into something I really enjoy so much now. Also, the course is amazing!! Thank you 😊
I have a different pressure pot that does not have a sous vide setting, can this be done with the other pots and if so, how do I do it? Thanks for your time and expertise.
Unfortunately, it is very hard to duplicate that setting using a different one. If you are interested in sous vide cooking, I would look for an immersion style sous vide cooker that isn't very expensive.
Amazing! Ninja should be paying you for the inspiration you bring to people like me. Because of watching two of your videos, i WILL be buying myself a Ninja Foodie! Thank you so much!
I was nervous to do sous vide. I knew when you had tried it it would work. I made t bone steak it melted in your mouth. I will always do this with my steaks it was juicy cooked to perfection. Thank you so much 💕 If you are scared don’t be you won’t be sorry!!!!!
Looks delicious! I have the 1-lid (OL601, 8qt 14 in 1 w/o temp probe) which has a sous vide function. Would you do anything different in the newer model?
Nope, it works the same. The only thing I suggest is to check the temperature of the liquid because I have heard that some of them are off and that can be a problem.
Love your cooking videos! I just got my Food 401 and am having fun with it! I love the concept of 360-meals makes life so much easier! Would you do a video on best practices when cooking 360-meals such as when to add veggies, what tier works best for meats? what to consider when setting time for pressure cooking in 360-meals. Your foodi passhin and generosity in knowledge sharing is Awesome Thank you!
Thanks so much! I'm so glad you are having fun! That is a pretty in depth subject, but I do teach it in my online course for the Ninja Foodi. If you are interested in seeing what it is all about, here is the link: www.thesaltedpepperacademy.com/pl/2147504992
Wow!! Wish that my Ninja Foodi had a sous vide function. I bought the 6 in 1 not the 9 in one. Is there a work-around to cook sous vide in the 6 in 1? Loving your videos.
Sorry to come so late to the party but I've never used this technique before. I like my steak rare (my husband says still mooing😊). What temp would you set for a little thinner NY strip or sirloin and how long would you go? I wish i could find a cookbook that has different cooking methods like air fry, broil, pan fry, souvi, oven bake, etc. As it is I use You Tube (your channel is the best) for times and temps and tricks to get the best results. Thanks in advance.
Is there a certain type a Ziploc bag I should use that I do not have freezer bags? For safety purposes ? How do I cook the steaks in Ziploc bags without that function on my foodie? Could you make a video on that possibly?
Thank you so much! Did it tonight...unfortunately I did something wrong. It was tender enough to cut with a butter knife but a lot of juice in the bag and little in the meat. I cooked it too long. I am going to try again. The meat(sirloin) was so tender but I dried it out. Just a warning...do not cook too long. I cooked my 1 1/2 - 2 inch steak at 130 for 1 1/2 hours. Tooooo long...LOL. I'm learning. Thanks again!! Love your videos and recipes!
I saw you did a review of the newer Foodi cooker with the smart lid. Can you tell me if it uses the same 6.5 quart pots? I have a couple extra pots I bought, but want to get the newer Foddi version. Thanks.
Hi love your videos we don’t have a sous vide on the uk models could I use another method using the vacuum pack method just bought the new Xl slider lid model & that doesn’t have the sous vide option on the uk model ither.
Unfortunately, it is very hard to duplicate that setting using a different one. If you are interested in sous vide cooking, I would look for an immersion style sous vide cooker that isn't very expensive.
Amazing! I would never have imagined doing meat this way. This recipe is a keeper (LOL, I already have a binder full of your fantastic recipes ) Looks like another winner! Thank you so much for the detailed instructions and tips.
If the air fryer does not have the sous vide feature how else would I be able to cook it that way. I do not buy steaks any longer since they have been very tough so if we want steak we go out to a steak place. LOL. but this seems like the ideal way of cooking a steak.
It's very hard to duplicate the sous vide function with another one, but you can find inexpensive immersion sous vide cookers if you want to explore sous vide cooking.
Wow what an Awesome Video👍 Could you do a whole beef roast that way too? I was wondering if you have seen the Brava smart oven and if so any thoughts of contacting company to get your hands on one to do videos. You would be such an asset to that company for their sales to increase with such detailed and informative reviews and demonstrations .💞
Not very easily, but some have used the sear/sauté on low and watched it. This is okay for short cook times, but the longer ones it's really labor intensive and not worth it in my opinion.
Gonna try this way this coming weekend, we have the foodie deluxe with the sous vide option. My question is when you put the pressure lid on, where do you set the Vent/Seal toggle?
My Ninja Foodi does not have a Sous Vide function. I see you have already answered other questions that you cannot do sous vide without that function. Do you have another video of how to cook a steak with the earlier model? I was searching but didn’t find one quickly.
Unfortunately, it is very hard to duplicate that setting using a different one. If you are interested in sous vide cooking, I would look for an immersion style sous vide cooker that isn't very expensive.
I sometimes get confused when watching American cooking vids as British names of cuts of beef differ significantly from American cuts of beef, and neither corresponds to the names assigned to French cuts. Your sirloin is our rump (I don't know why you changed that, as rump means arse 😉). The British cuts of “sirloin” is positioned forward of the American cut at the top of the steer that Americans call the “porterhouse” and also include portions of the American “rib” section (I think you also call parts of the UK sirloin as NY strip). Typically, U.S. beef is butchered to maximize its commercial value since it is a staple in the American diet. *Anyway*, I was going to talk about sirloin, but then I realised that you might think I was talking about a different cut. For me, sirloin (UK) has the best fat and meat ratio, whereas fillet (which has the same name in the UK as the USA) has less fat, but I don't think it has the *flavour* of sirloin. Fillet might be seen as the luxury part of the cow, and is great for beef wellington, but I would have sirloin (UK) every time. Well, that small comment turned into an essay. 🤣 Let's just say that I like beef. Sadly, after all that waffle, I don't have the sous-vide method on my Ninja, anyway!
Unfortunately, it is very hard to duplicate that setting using a different one. If you are interested in sous vide cooking, I would look for an immersion style sous vide cooker that isn't very expensive.
It is when you have higher temperature cooking and cut it open changing the temperature quickly. Sous vide doesn't require the resting period because there isn't a drastic change in the internal temp.
My ninja doesn’t have the Soave function which I didn’t realise when I recently bought it 😢can you recommend another way to cook them ? Love you videos Roseann from Scotland 🏴
Unfortunately it is hard to Sous vide without that function. You could try to use sear/sauté but you would have to stand there and regulate the temp constantly. It would be a pain. I would look for a Sous vide immersion circulator.
So what grade of meat did you use, prime, choice, or something else? I notice during the worst of Covid, when all the restaurants were closed to inside dining, Costco had prime beef at just a bit higher than choice. We scored some at that time. Otherwise the restaurants get it all.
Unfortunately, it is very hard to duplicate that setting using a different one. If you are interested in sous vide cooking, I would look for an immersion style sous vide cooker that isn't very expensive.
It won't cook and flavor the steak with the low temp, so you always want to add it in already cooked. Raw garlic can also have botulism spores that thrive in low oxygen environments, so you want to always cook it first.
Only an hour?? Go alot longer, like 8 or 10 hrs for maximum tenderness, and penetration of flavor. The internal temp will never go above what it's set for, so there's no risk of it being overdone
Not for this thickness of steak, it will turn to mush over a long sous vide time. While you are correct that it won't "overcook" the texture breaks down with prolonged sous vide cooking.
Texture is what I'm referring to, not flavor. My husband feels the same way you do and he loves the flavor and slight chew of a strip steak. I'll sacrifice some flavor for tender steak. LOL The great thing about sous vide is the texture is tender, but the flavor is still that of a New York Strip.
Sweetie, i love watching watching your videos, and think you are a beautiful woman. i am though really worried about your health. You are a whole lot of a woman, in a good way. I just want to make sure you are here for a long, long time making good videos. please take care of your self.
