SOUS VIDE | 7 DISHES TESTED BY 2 CHEFS | Sorted Food 

How about unusual things to make with sourdough starter?

Why don’t you guys use an iron skillet for searing? Do you guys know what that even is

Can you guys test traditional standing rib roast versus sous vide prime fib which is a sous vide chuck roast. I think it will make Jamie's day.

Here's something that might make an interesting sous vide experiment: Baking? Brownies, cookies, cake stuffs? Will it even work? Would there be downsides? Would something more like pies or apple crumble be better?

Do Japanese kitchen gadgets!

that's also why Jamie and Adam from mythbusters were so perfect. opposites together are what audiences love.

Yasss agree

@@rouge5140 except they are friends

@@ChauNyan and? Doesn't mean they have the same personality buddy.

@@rouge5140 Adam and Jamie of Mythbusters famously said they aren't friends, which was a surprise to the audience who generally assumed they were. ChauNyan was simply contrasting that with the fact that unlike Adam and Jamie, James and Ben ARE friends. He was not suggesting they have the same personality.

He might have needed a Heimlich after that.

@@emjayay ya it seemed like an asshole kind of move tbh, like him and Ben were getting frustrated between scenes and stuff.

James' snarkiness is overrated. I've always found it to be too much for this channel. It would work with another group that matched his snarkiness.

I'm surprised they consider medium well a fail. Must be Medium rare guys.

@@NoMoreBsPlease I think they considered it a fail because if they had seared it off with a hot enough pan quickly it would be beautiful outside but also have essentially no ring of grey well-doneness on the outside.

@@NoMoreBsPlease Any steak beyond medium rare is a failure and pretty much every single trained chef will agree with that statement. It's simple fact that steak is at it's best at medium rare, and the only reason some people eat it past that is because they are scared of a little red protein water (it's not blood).

@@RaithSienar I actually think medium is better for fattier steaks, but yeah, fillet needs to be rare or medium rare

@@RaithSienar That's not really true. I'm not worried about myoglobin, I just hate the mushy texture of blue rare/rare/med. rare beef. And as the person above me said, different steaks are objectively better at different levels of doneness. I prefer medium/med. well, but ironic to your conventional wisdom, I've never had a med. rare steak I liked (restaurant or homemade), but I have had a few good homemade well done steaks. True, most of them ranged from dry stringy messes to wet jerky, but hey.

His eyes went soooo wide!

is it just me or is he becoming exponentially more camp with time? He's so sweet when he's his goofy self like in the london marathon videos where he got super excited he was jumping

@@MoonOpheliac more like more confident and relaxed in front of the camera

I would've missed it if I hadn't read your comment first hahahahah it was BEAUTIFUL 😂

Brilliant 👍🤣😂🤣

Rachel Lacer looks like you aren’t source-ted anymore :P

If You refer to steak, it is because they did it horribly wrong, that's why they didnt like it.

@@PekaesSS666 I was really happy to see them admit that they over cooked the meat and not blame it on the process. Much like the rest of us, they assumed they still needed to do more to the meat than they did.

I need a well done one because of my dietary needs.

Then don't eat steak. It's terrible for the environment as is.

flyaway2ak what???

Yes and guga foods

That is a great channel if you like to cook sous vide, as I do. Ben and James could learn a lot about searing after sous vide from that channel.

Did they do it on a hot chimney? I find that to be the best. You get the charcoal flavor and it's roaring hot (much hotter than a searzall)

@@kaldo_kaldo Weather permitting charcoal chimney is my favourite. If weather won't allow a big propane torch (tiger torch) or a hot cast iron pan will do a pretty good job.

Their infused butter (with an Arby's butter and a Big Mac butter) was amazing.

the gauntlet has been thrown.

Get a camp stove (with a little propane tank) to use in emergencies :)

Thats a great Idea, I support this!

ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-KAFtHy-s6To.html ... You're welcome.

I am in the same boat with the weather... I am glad I have a gas stove for this xD This is a brilliant idea however!

Where I live our electricity supplier is only good at stealing money so we have frequent power outrages. Open flame grill or gas camping stove are a staple in most homes.

OMG yes, do that! 😂

Brilliant!!

Better have anything metal in rose gold!

Definitely! The pretentious challenge!

Do a battle with a classic dish like Coque a vin or beef bourgourine The Chefs can only use traditional, non-electric tools like: knives, cutting boards, dutch ovens, French Press for after-dinner coffee, etc.. The other guys must use Soues Vide cooker, Torch to sear, Copper-Pan to add a fried egg, Instant Pot to pressure cook or braise, Wine aerator, rice cooker, digital timer, digital thermometer, Soda Stream for a drink, Keurig Pod or fancy bean roaster + grinder + drip coffee pot for after dinner coffee, Ice-cream maker, etc. Every gadget you can think of to 'help' the non-chefs. TWIST: Gadget cooks cannot use traditional tools like oven, hob, knives, etc. "Gadget Meal vs Traditional Meal" battle. Time each side uses to produce the meal is to be recorded, but not part of the judging. TWIST: Each side must then clean up their gear and the clean-up time must also be recorded.

Dumb Stupid yes, my mother does chicken in large amounts for the week, freezes it after sous vided and microwaves or pan sears it when she wants to eat it. She normally eats it with a salad. No extra fat like butter or oil is needed, and lean chicken cuts that might turn out dry when baked are super moist, succulent and tender

Hope everything is going well for you. I know lots of people's treatments got postponed during the pandemic and everything was super sucky for those of us without great immune systems.

Same here

Yeah, that pan needs to be white hot. You really can't use butter, because the pan will be so hot that the butter will immediately burn.

Not only that, but they REALLY needed to actually pat the steak dry, not just set it on a paper towel and then seasoning in and covering it in oil. Major rookie move for chefs. Should've had some oil in a ripping hot cast iron, dry steak, great color in about a minute, flip. Add butter and aromatics, butter baste 30 seconds - a minute, out and done. Also, I prefer to go a touch on the rare side when doing sous vide steak.

@@mjf69 I was going to say the exact same thing. Too much moisture! I do mine almost exactly how you describe, but I like to smear butter on each side of the steak before it goes in to the pan. It it helps achieve that nice crust in a shorter period of time. Usually I only need about 30 seconds per side.

The problem was the moisture on the outside of the steak. The temperature of the pan was not really a problem.

@@ask230 I'd disagree as the steak is already at the appropriate temperature... If the pan is very hot then you minimize the amount of heat transferred to the perfectly cooked center while you develop a nice crust. What I personally do to guarantee this without burning butter is sous vide with a smashed garlic and a knob of butter on each side of the steak. Then pat dry and season so that, 1) the oil doesn't reduce in temperature from having to vaporize the moisture into steam and 2) minimal amounts of steam are produced minimizing internal heat transfer and maximizing mallard browning. Then put it on a skillet that is pre heated on max heat for 5 minutes minimum before the high smoke point oil is added. This is because 1) the skillet gets past the oils smoke point which is cooled down slightly when the oil is added, then a bit more when the steak is added thus, in theory, maximizing oil and pan temp while minimizing internal heat transfer and getting a nice dark crust in about 30-45 seconds per side. I find this gives me a nice garlic flavor throughout, nice buttery notes without running the risk of burning butter on your hunk of meat and you can optionally make a steak sauce with the oil with some butter, maybe cream and aromatics (not that it should really need it anyways). AND DON'T FORGET TO RENDER YOUR FAT CAPS! of course this is just my method I've developed by using my sous vide to cook steaks about once a month for the past year, and is merely an opinion on a method.

that would be so cool!

Oh my God, yes I'd love that!

Brilliant idea

Or maybe a Jamie versus Chefs battle with one of his specialities like Steak, see whether the chefs still have an edge over him.

@Hehe xd True, but we'd get some top notch steak recipes out of it.

I came to the comments specifically looking for this LOL!

The one which is comfortable to use.

The Victorinox 8-inch chef's knife is very affordable ($30 USD range). Found it through the America's Test Kitchen/Cook's Country product testing. It's the most used knife in our kitchen and works very well.

Gretchen Smith I’m going to second this suggestion. America’s Test Kitchen hasn’t been wrong for me yet. Not only do they tell you what item is the best regardless of price, they always have a “Best Buy” that’s really great and affordable.

RJF RLF or knife sharpeners! You can have relatively inexpensive but decent knives, but keeping them sharp is a nightmare!

Arcos for budgeted knives. Quite durable

had the same reply :P just scrolled down to find u also had same thought

I've known a lot of people who've tried sous vide and haven't understood the process for cooking beef. When it comes out all grey and not terribly appealing I think their intuition is that it's not cooked properly, because there's no crust. You need a piping hot pan and a quick sear to finish it off, not to finish cooking it. I have one friend who came into it thinking it was boiling the meat. His first attempt at a brisket he cooked it sous vide and then smoked it for 3/4 the normal time. Still working on converting him.

@@ShadGMoore Cant fix stupid.

@@ShadGMoore when at a whim you want a steak you can't use a sous vide!

@@frankthetank1779 And there's nothing wrong with a traditionally cooked steak! But sous vide is so easy now with the plethora of, fairly reasonably priced, immersion circulators out there bringing the ability to cook sous vide to the masses. A little patience can bring a big reward! :) I'm particularly a fan being red-green colourblind, it's very difficult for me to tell when red meat is cooked well. To a large degree sous vide takes the guesswork out of it. And honestly, it doesn't take THAT long to sous vide a steak, and it's time you don't have to pay attention to it. You can vacuum pack a bunch of steaks and pop them in the sous vide when you get home from work and a few hours later they're ready for you to slap 'em in a hot skillet for dinner!

@@ShadGMoore yeah thats kook if your planning ahead, but if you just feel like have a steak right away I guess you can throw hot water at about 110 degrees in a pot to speed up the process?

@dylan foley, obviously not a cook-tasty onion soup requires *many* ingredients. Onion and water would taste awful, even with salt and pepper. Know what you're talking about before commenting.

A steak would probably work best, Sally and proper is all you need.

Cool concept! You could also have a limit on the total number of ingredients and see what the chefs can do

Should rate them on how clever the recipe is as well.

You're right! I'd love to buy one of their shirts

Hey, we've been thinking about getting one. What brand and model? Any additional tips?

But with an upgraded first aid kit fire extinguisher and smoke alarm

@@justwinks1553 don't forget the EMT on hand

fetch in the mandoline come supplied with 2 boxes of plasters.

let's see - those would be chef's knife, cutting board, kettle, oven, baking sheets, potato peelers... professional kitchens don't usually have gadgets in them. And chefs don't actually need them.

@@CyberwizardProductions hahahaha you are joking right?

Smh 😂

Oh my god, you are terrible! Get out! 🤣🤣🤣

Arushi-Anne D'souza yeah, I just noticed!

I think they look way too casual, way preferred the old ones!

@@mermaidatlantica i mean, they look good on james, that's more of his type. but for ben, the classic chef's jacket is the right style

@@ChrisPBacon-dk4kz I think James looks better in the classic Chef style jacket actually haha! They just look too informal

@@mermaidatlantica Either way they both look great in those😁

It could be worst you could be going to work at your first job in the morning and your second in the evening while going to Uni at night.

I've been using one for a few days. Really good wings in ~20 minutes is what impressed me most, along with easy clean up. I sauced and flipped them half way through.

My parents have one. We do so much in it. It's really great and handy. We also have one at my dorm in university. Wonderfully student friendly in use and cooking time.

@Amy Guerber: I have had one now for a couple of years and use it quite a bit. Chicken comes out beautifully in half the time, and the steak fries are amazing. Golden on the outside, and creamy good on in inside. They are really simple to use, and saves so much time, especially if you have a busy household.

also, very hot pan, sear then turn

Not true. Pan wasn't hot enough, could have flipped it more, and could have used some baking soda. All I do is hang a steak over the sink for less than a minute and I get better sears than that.

Aditi Khandelwal you can use it like a small electric oven, the biggest difference imo between it and a big oven is that it's a bit faster and doesn't dry out food as much

I am really interested in the instant pot. So I concur with Erica G. It is not an inexpensive item and my kitchen is already jammed with gadgets. How useful is this?

Yup, I got a Sage Fast Slow Pro for Chrimbo so would like to are some real meals made with one of these style of devices

I'd be interested in seeing the instant pot. I'd also like to see them do diffrent things with an Air Fryer.

Definitely agree with the Instant Pot! It's so insanely versatile. Though there are times I just enjoy cooking things more in my dutch oven over the stove...

Instant Pot is pretty amazing, honestly. Bit of a learning curve, but I think it's worth owning one. It's conveniently fast.

I had to relisten to that when I heard it the first time! He definitely is did. But that may also be just a cut in editing that made it sound like that.

I'm properly sold on sous vide as well, I second this but I'd also say to dry the surface before you start, get that maillard reaction going sooner. We do all our Sunday roasts in it. Got to be worth a follow up on this for larger cuts of meat.

oh yeah yeah

Haha yup heard it too

Lol I heard it as well I had to rewind

Yep had to rewind a couple of times to check

Whoooahhhh sous vide hollandaise gives me hope for this gadget being useful for a vegetarian. That would change EVERYTHING.

I can't speak to your othercrecipes, but I can do smoker ribs in 12 hours easily. No (shudder) Liquid Crap involved.

Barbara Danley for those of us who live in Apartments having a smoker at home is generally not a viable, or safe, option. I’m puzzled by you snobbery over liquid smoke though as it’s simply condensed smoke. It is practically identical in terms of its composition and the end product (if you use the right amount) with the exception of the fact you won’t have a smoke ring around your product. I’d point you at the following serious eats article for a bit more info. www.seriouseats.com/2013/11/pantry-essentials-liquid-smoke.html

what's your fave thing to cook sous vide??

@@SortedFood That's gotta be pork tenderloins! I've mainly used it for meat (steak, burgerpatties and salmon) so far but I'll definitely be trying the crème brûlée with poached fruits somewhere this week😋

I have to figure out a good way to do chicken though, as I still prefer the oven technique that I copied from you guys a long time ago ;)

If that pan was cold it damn sure heated up fast. You can see the oil bubble.

Thanks for the tip!

I've seen people do the sear with a torch instead of in a pan. I'd worry about ending up with propane flavored steak from that.

@@jco2641 I've had good results with a heat gun

Sous Vide Everything -channel did an entire series comparing different searing methods. The winner was an actual flamethrower.

@@jco2641 you don't get a propane flavour steak if you use butane torch and the tip of the flame...