StreetSmart Kitchen

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@colmmurphy5480 Ай бұрын

When you sous vide vegetables and freeze what is the best way or quickest to reheat them,I don't want to sous vide them again

@streetsmartkitchen Ай бұрын

@@colmmurphy5480 I think the easiest way is to drop them (still in their vacuum sealer bags) into a pot of boiling water for a few minutes to reheat.

@colmmurphy5480 Ай бұрын

@@streetsmartkitchen Thanks

@Babbetskii Ай бұрын

Thank you so much! You were very informative, straight forward and I thoroughly enjoyed the video from start to finish. Best "educational" video about a product so far .. at least for me. Bravo!👏 Cincinnati, OH USA

@streetsmartkitchen Ай бұрын

@@Babbetskii Oh, I am so happy to hear that! Thank you for watching the whole thing and for letting me know that it's helpful! 😀

@sirichandana224 Ай бұрын

This is amazing,!! I was worried about finding boxes to put in my small af freezer. This is pure gold

@streetsmartkitchen Ай бұрын

@@sirichandana224 Thank you! Very happy to hear you find this video helpful.

@DusanSimonovic Ай бұрын

Why the drying in fridge for so long? Wondering if I could throw it into oven under grill or into airfryer after basic drying you did in video. Of courses with some oil over the wings.

@streetsmartkitchen Ай бұрын

@@DusanSimonovic Drying in the fridge overnight removes the moisture in the skin, so when you finish them with high heat, the skin gets extra crispy. That's the main reason. :)

@quadimus Ай бұрын

I wonder if doing this meal in reverse would be more efficient? Doing the protein first and then warming up the water and doing the rest after. This way you don't have to wait for the water to cool. I'm sure that I'm missing something but would that work?

@streetsmartkitchen Ай бұрын

Thanks for your excellent question! Yes, doing the protein first can work, but in my experience, the entire meal prep process would be longer. Protein usually takes longer to cook than vegetables. So, when you cook protein first, you won't be able to get to the veggies until a few hours later, which drags out the entire prepping time. When you cook the vegetables first, you are pretty much done prepping when you put your protein into the water bath. Plus, because the temp for protein is much lower, your veggies can hang out in the water bath to keep warm if you plan to have them for dinner on the day of. I hope this is helpful. Thank you for watching! Let me know if you have other questions.

@Jen.K Ай бұрын

So I'm new to sous vide, and encountered the problem of liquid being sucked up by the vacuum sealer. While driving to the grocery store, I had an idea. If you freeze your liquid marinade first, then add it to the bag, it will be solid and wont get sucked up. Then either melt in with warm water to marinade over night, or cook right away and it will melt in the cooking process.

@streetsmartkitchen Ай бұрын

@@Jen.K Right on! For vacuum sealers that don't have a function for liquid, freezing the liquid before adding to the bag is the way to go!! 👍🏻👍🏻👍🏻

@SpaceWitch-sf5zg Ай бұрын

I will be making this.

@streetsmartkitchen Ай бұрын

@@SpaceWitch-sf5zg Awesome. Let me know how you like it!

@user-pj9xy3cz8b Ай бұрын

👌❤

@diannemeboe1103 2 ай бұрын

Will reheating in a pan be sufficient to get the meat warm without overcooking?

@streetsmartkitchen 2 ай бұрын

@@diannemeboe1103 For some items like vegetables, fish, and not-too-thick cuts in this particular video, yes. For big cuts in my other meal plans, there are other ways of reheating the food. 😉

@CoolBreeze640 Ай бұрын

Can it be reheated with the sous vide circulator?

@streetsmartkitchen Ай бұрын

@@CoolBreeze640 Of course! :)

@kr1886 2 ай бұрын

Aioli doesn't contain egg yolk. This is garlic mayonnaise.

@tedjenkins8855 2 ай бұрын

Great marinade paste. Must try it soon 👍.

@streetsmartkitchen 2 ай бұрын

@@tedjenkins8855 Thank you, Ted! Can't wait to hear what you think!

@rsmeith2757 2 ай бұрын

Looks so good - great recipe!

@streetsmartkitchen 2 ай бұрын

Thank you, Joey! 😊

@pujarajwani4407 2 ай бұрын

Brillant Video!

@streetsmartkitchen 2 ай бұрын

Thank you so much for watching!

@davidmartin5995 2 ай бұрын

Wait - what was the temperature? Regardless sous vide whole chicken should be cut up first. Then, legs and thighs (dark meat) must cook at 165° or more for a couple hours to break down cartilage and connective tissue, and fall off the bone tender. Then lower the heat to 145° (165 is seriously too hot for white meat), add the breasts and cook for two more hours. I promise it will be the most flavorful tender juicy chicken breast you ever ate...

@streetsmartkitchen 2 ай бұрын

Thank you for your comment and sharing your experience of making a whole chicken sous vide. I agree that 165F is perfect for red meat and 140-145F is right on for the breast. You can cut up the chicken before sous vide cooking. You can also sous vide a whole chicken by getting all the air out of the cavity as I demonstrated in the video. The temperature is 150F for 6 hours.

@davidmartin5995 2 ай бұрын

@streetsmartkitchen Ok, I agree that 150° is not too overdone for chicken breast. But I've cooked legs at 155° for 6 hours and they just weren't falling off the bone tender. My method of cooking the meats at 2 temperatures - 145 & 165 - for different lengths of time turns out perfectly and only adds 3-5 minutes prep time. And it works better for coating all the meat with more seasoning. What more can I say than, "just try it once, then report back to us".

@streetsmartkitchen 2 ай бұрын

@@davidmartin5995 If you are aiming for a fall-off-the-bone texture, you'll need to cook the legs at 165F or even a bit higher. Sous vide whole chicken texture is juicy and super tender but it's not fall off the bones.

@Lamond27 2 ай бұрын

Awesome thank you Tons!!! Excellent Excellent!!

@streetsmartkitchen 2 ай бұрын

Thank you for watching!

@alteredLori 2 ай бұрын

use ultra pasteurized milk and you don't need to do the 180 degrees. Pour milk and yogurt culture in canning jars and sous vide! So much better and set it and forget it!

@streetsmartkitchen 2 ай бұрын

Thank you for the suggestion! I use 180 degrees to break down the protein in the milk before culturing. ☺️

@sylviarowlands1883 2 ай бұрын

Great video thank you,i am a beginner. I cannot find your cook book on uk Amazon. ?

@streetsmartkitchen 2 ай бұрын

Hi, thanks for watching and for your interest in my cookbook. hmmm... that's odd. My cookbook is indeed available in Amazon UK.

@K3llyD 3 ай бұрын

I got a "free" sous vide with a freezer order, but had no clue what to do with it. I wanted to cook a Sunday meal for my husband and 2 brothers. I chose roast chicken, stuffing, and mashed potatoes. I used ziploc bags instead of food saver bags (I have a Food Saver). I couldn't get all of the air out, so had trouble keeping it all submerged. I didn't have a proper sous vide container, so I had to use plastic wrap as a lid. The whole experience was rather messy. That said, the food was delicious and beautifully cooked! It was only after my first experience that I found this video, and realized Sous vide can be efficient, and a joy to do. I have ordered a proper container with racks and a lid, and have ordered the 3-week program. This is such a sensible idea for saving time, electricity, and personal energy! I'll be starting the program on Sunday and will let you know how it works for me - I am optimistic!

@streetsmartkitchen 3 ай бұрын

Omg Kelly! That's wonderful! Thank you so much for sharing your experience with me. I can imagine the mess as well as the outcome because I have been there too! Yes, with proper equipment, and a little practice, sous vide is a life changer. I am very glad to hear that you didn't give up after the first messy experience. It only gets better from here! Please do keep me posted on what you think about the program. Can't wait!!! 😍

@melisskac23 4 ай бұрын

excellent&very informative video!! thank you!! 😏

@streetsmartkitchen 4 ай бұрын

Thank you for watching! 🙏🙏🙏

@TheTeresabrown 4 ай бұрын

I needed this,

@jayneves 4 ай бұрын

these do not look good. no thank you.

@chillinglunch 4 ай бұрын

Wow this is a special dish. But I like it. Especially the yogurt sauce. Thanks for showing us 💕💕💕

@streetsmartkitchen 4 ай бұрын

Glad to hear. Thanks for watching!

@azmgbbb 4 ай бұрын

Music video 🙄

@fishtub 4 ай бұрын

Extremely informative! Thank you!

@streetsmartkitchen 4 ай бұрын

Thank you for watching!

@420xwaytoomanyx420 4 ай бұрын

Too Chinese. Spy

@streetsmartkitchen 4 ай бұрын

Lol

@TheDanishPartyGirl 4 ай бұрын

What a game changer 😱❤

@3vilMTV 5 ай бұрын

Hi! Thank you for this video! Was clear and pleasant to watch through the whole thing. When its time to pan fry, do you just fry the food straight out of the fridge or let it warm out at the counter for a little while?

@streetsmartkitchen 4 ай бұрын

Good question. If there's not much gel from the juice on the food, I usually sear straight out of the fridge as it's easy to pat it dry. But if the juice has solidified a little, I would put the food (still in its bag) in warm water for a bit to let the gel melt. Then proceed with searing. Hope that makes sense.

@lioryishai2284 6 ай бұрын

Thank you! Something i didn't understand - you recommended vacuum sealer bags for cooking vegetables, which are cooked in a very high temperature (85-90 Celsius for 1.5 hours), is it safe to use them in this temperature?

@streetsmartkitchen 6 ай бұрын

Yes, it's safe. The vacuum sealer bags for sous vide are made for sous vide at all temps.

@aarond9563 6 ай бұрын

What are the recipes for the sauces? I assume I'll find it on the website.

@streetsmartkitchen 6 ай бұрын

Yes, indeed you can find the sauces in my program. www.streetsmartkitchen.com/sous-vide-once-savor-all-week/

@streetsmartkitchen 6 ай бұрын

Some sauce recipes are on the website, some are only in the program.

@aarond9563 6 ай бұрын

Yeah you're built different. You created a system, shared it with everyone with a book and a spreadsheet, shot a very detailed well composed video explaining the process, and then photographed it really well with a child and full-time job. I like this system, but I feel like I might even simplify it more because there is still a lot you're prepping other than just the sous vide stuff. For example, cooking the bacon beforehand, cooking the quinoa midweek, rinsing and draining chickpeas, rinsing lettuce for the salad, cutting the avocados, etc. I know all of these are small but I don't think I'm interested in doing them 😅 But this is great!

@streetsmartkitchen 6 ай бұрын

Thanks so much for the comment. If you just cook the sous vide stuff, the prep is very minimal. But if you want to make a full meal every day, then yes, cooking quinoa and cutting avocados are part of the prep. :)

@aarond9563 6 ай бұрын

Yeah I reread my message and I just want to reiterate that I think this is really great as is. I think I would just like to try to eliminate midweek cooking as much as possible. But I didn't mean for this to come off as rude if ti did.@@streetsmartkitchen

@streetsmartkitchen 6 ай бұрын

@@aarond9563Thanks for clarifying but I didn't think you were rude. :) This video just demonstrated one week of the program. The midweek cooking is just assembling the meals. Anyways, thank you for your thoughtful comments! 🙏

@sandrawelch8226 6 ай бұрын

That doesn't looked done at the joints. When using the Sou Vive, do you bring your water to temp before adding protein to it.?

@streetsmartkitchen 6 ай бұрын

Yes, I do bring my water to temp before adding the protein.

@davidmartin5995 2 ай бұрын

Right, it's not, it takes several hours at 165° plus to break down cartilage and connective tissue and have the meat fall off the bone tender. What temperature was he using? The second problem here is that white breast meat should never cook above ~145°. And only needs to sous vide 2 hours at most. Never sous vide a whole chicken at the same temperature. I use 4 hours @165° for legs and thighs. Then turn temperature down to 145° and add the white meat for 2 more hours.

@matthewdesmet1313 6 ай бұрын

You no you can just make it using the residual heat from the blades in the blender??

@mayonnaiseeee 6 ай бұрын

That's cool, I didn't realize it had cheese in it. Thanks for the recipe.

@streetsmartkitchen 6 ай бұрын

The cheese adds a rich depth to the sauce. Hope you enjoy it!

@yiruicai7656 6 ай бұрын

感觉你的口音像上海的去linkedin看了一下还真是

@streetsmartkitchen 6 ай бұрын

這麼厲害，這都被你聽出來了

@davidogan 6 ай бұрын

Wow! This is definitely the world’d first! I’m so impressed. You’re a genius.

@streetsmartkitchen 5 ай бұрын

Hey! Sorry for the delayed response. Thank you so much!

@davidogan 6 ай бұрын

So beautifully done!

@davidogan 6 ай бұрын

Love it. Chicken came out beautifully. Love your channel!

@streetsmartkitchen 6 ай бұрын

So glad to hear! Thank you for watching and trying out my recipe.

@davidogan 6 ай бұрын

Thanks for sharing!

@R.L.KRANESCHRADTT 7 ай бұрын

🏆🏆