Are Sous Vide Worth Buying? | A Review on Sous Vide

[@tomwadek]

What do you guys think of Sous Vide? Let me know below.

[@jfoster9092]

4th tsŕ====

[@wesleywalker4709]

I find that my sous vide is just one another in my arsenal of cooking tools with specific uses. It can cook a rib roast for 24 hours with no oversight and have it come out perfectly medium rare. It can turn cheap (and boring) eye of round into something wonderful for sandwiches (using $4/lb eye and making into $12/lb deli roast beef). It can pasteurize my eggs while leaving then raw. I don't use it as a 'daily driver' for cooking like I do my pots and pans on the stove. (I do LOVE it and sing it's praises for what it does)

[@tomwadek]

Exactly. That’s how I feel and great point about turning a eye of round into something delicious. Thank you for watching.

[@davidking3689]

My mother-in-law gave me a sous vide, ANOVA, three Christmases ago. I don’t use it every night, but I use it regularly. As a home cook with emerging skills, it is really helped take the guesswork out of prepping meals. I can be confident that my meat is done and allows me time to prep dishes. I have never used that complete from frozen technique, but I have use the sous vide to thaw frozen meat. It definitely takes longer than the microwave but with superior results you don’t have those places where the meat is starting to get overdone or rubbery. I think I’ll try it tonight. I have some frozen chicken breasts that I was going to thaw and make a broccoli stirfry. i’ll seal them in a vacuum bag with some seasoning and cook them in the sous vide from frozen. Then finish in the wok. We’ll see how it turns out. Thanks again for the insightful video.

[@simontist]

How did it turn out? (A year later lol)

[@sabaof8]

I am using sous vide for the 69th time. This video is superb. Very thorough. ATK recommends NOT to use raw garlic in the sous vide because of possible fungus growth during a long cook.

[@tomwadek]

Thanks for the tip!

[@GaryBlouin]

Another excellent review. I have an Anova as well - the latest one. One thing I really like ... cooks perfectly to the temperature you set. Nothing less, nothing more. Another nice thing, if you are behind with prepping other dishes, the sous vide can wait. My wife loves the sous vide result since everything is cooked to perfection at the right temperature (ie: medium rare). If you want shredded meat, easy to do as well - just adjust the length of time to cook and temperature - doesn't dry out. As you, the lid is very important. Helps with getting the water up in temp faster and maintain the temp. As well, I use a variety of methods to do a final sear - either the grill, the griddle, cast iron or my quick and easy Su-V gun. And I agree too ... I use different methods of cooking. Sometimes it's nothing but pots and pans, the grill, the sous vide, the griddle or what not ... just depends. 😊 Last comment. I really like the Anova. I can either start / manage via the app or via the machine. Doesn't matter because even if I start with the machine, still sends the data to the app so I can monitor the cook. My Anova is 1,000 watts. I really don't think it has much impact to my electric bill. Sure, it's 1,000 watts but I run it a few times a week for a couple hours at a time. I have 3 computers, each are about 750 to 1,000 watts and they run about 15 hours a day. My refrigerator is around 600 watts and runs 24 x 7.

[@tomwadek]

I love the sous video for pulled meats. Your right, it never dries out. The sous vide definitely has its place in the kitchen and it really comes in handy during the work week. Thanks for watching.

[@GaryBlouin]

@@tomwadek I decided to subscribe to the channel. Your content is very good and doesn't appear you are "spamming" content just to get content out. Noting the metric when I joined: 1.57K subs.

[@tomwadek]

@@GaryBlouin thanks Gary! I appreciate the sub! Hope you enjoy the channel.

[@fw6500]

We have the same Anova model and never have a problem with the WiFi connection. Our steaks always turned out perfect with this gadget.

[@tomwadek]

I heard they discontinued this model which is a shame

[@fw6500]

@@tomwadek yes, I think Anova discontinued that a few years back.

[@TheCAG1976]

I agree with you about equipment. I know some people can use a ziplock bag and I used to do that, but it to me was bit of a hassle. It's easier and to me, more fun to vacuum seal the thing because it I believe is more protected. With this now I am marinading some of my meats over night or some days. I have been sous viding a while and finally bought a vacuum sealer and a container because I ran into the issue with my instantpot pot being almost too small. But I bought the big pot and lid incase I want to cook for other people too. Totally agree with you. Sous vide is for certain occasions or for treating yourself or someone else or a group of people. I am cooking me a steak as we speak sous vide because I'm treating myself just tonight, however, I do buy chicken breast and sous vide it, cut into slices and prepare for making a sandwich for lunch the next day. This becomes very convenient and the chicken is very moist and tender and super tasty where as cooking it other ways, it is tough and too dry. But sous vide does never replace other methods of cooking. To me it is just another method. If you have one and the equipment, it depends on if you are in the mood for that type of cooked food.

[@tomwadek]

Spot on! Now I feel like treating myself to steak too! Thanks for your comment, cheers.

[@topofladder]

I use my sous vide every day almost to he fact I don’t have to baby sit and watch and wonder if it’s cooked perfectly is the reason I love it. I have three of them and the fact that I can put in a roast and it’ll take six hours to cook through means I can go for a walk or a workout session or whatever and come back and I don’t have to worry about it overcooking not only that but also reheating meat I never have to worry about re heating and overcooking it is the reason I love sous vide.

[@tomwadek]

Thanks for sharing. You’ve outlined some of the biggest pros of sous vide

[@scottkuehner7021]

Sous vide is great for less expensive types of meat. Cooking a london broil for 8 hours with sous vide makes it as tender as a tenderloin.

[@marcushamp1404]

I know this video is a year old and others may have already pointed this out, but I had to pause this video 14 seconds into it in order to say how much I LOVE the Polk High t-shirt. Nicely done.

[@tomwadek]

LOL.

[@sandygrogg1203]

Never heard of this product before.. I would never buy one, but I can see thst it would be a help to others.

[@scottswan3722]

I have one, same model looks like. I don't cook a steak without it. One difference is that I have a vacuum chamber sealer and use it for 'packing' the meat, with seasoning of course. Works great. Just haven't found a bag big enough to hold a Tomahawk steak yet, lol. BTW - I may have missed it if you mentioned it, but another good reason for the lid to the container is to prevent evaporation. You do not want to be adding cold, cool or lukewarm water in the middle of 'precooking' your meat. When you're ready, take the meat out of the bag, dry it well and put it in a nice hot cast iron skillet with butter and oil.

[@tomwadek]

Good point about evaporation. I missed that. Which chamber did you buy? Been thinking about getting one

[@scottswan3722]

​@@tomwadek Not sure if they still make this model. I bought the VacMaster VP112S. It was the cheapest one they had at the time and had better reviews than other models I looked at. One thing I remember in my research was a video I saw on a comparison on bag cost (I think it was a guy called Shotgun Red, but don't quote me on it) between the VacMaster and the Food Saver. Anyway, the price comparison he came up with in his video was that per bag (quart size) was - Food Saver, $0.50 per bag. VacMaster $0.05 per bag. The first thing I sealed were steaks for dinner the next night. Sous Vide all the way, lol. The next thing I tried vacuum sealing was a pot of chili that I had made. Now a note on this. Instructions that came with the VacMaster said any liquid vacuumed sealed needs to be cool. Ignore that. Any liquid you want to vacuum seal MUST be COLD. As in right out of the fridge cold. The first one I did was cool, but not yet cold. Remember that liquids will boil in a vacuum, the higher the temp, the more vigorous the boil. Took me a week to get all the chili cleaned out of the chamber, lol.

[@tomwadek]

@@scottswan3722 hahahaha. Thanks for the tip! I appreciate you taking the time. I’ll have to take a look at VacMaster. Sounds like it has held up very well

[@tomwadek]

@@scottswan3722 hahahaha. Thanks for the tip! I appreciate you taking the time. I’ll have to take a look at VacMaster. Sounds like it has held up very well

[@lightbored187]

I have the same model as you have. I had issues when I was trying to change Wi-Fi settings to a new network a few times, but it's connected to my newest network name and working well. I've cooked chicken, steak and pork and have done some really long cooks - 24h pulled pork and 72h cooks of meat that falls apart. I vacuum seal and cook and love it because I know I can spend $100 on a beef tenderloin knowing that it will be cooked properly in sous vide and taste delicious. I've got the Searzall, indoor Ninja grill and cast iron to sear in for finishing. I certainly wouldn't cook as much at home as I do today if it were not for sous vide.

[@tomwadek]

That’s wonderful! Thank you for sharing. I’m glad your enjoying sous vide

[@ssjayy9103]

Thanks for going into great details on explaining. I was on the fence of investing on one until I realized I need to set aside hours of sous vide time (especially if it's power-hungry, I rather have it on during non-peak energy hours which eats up into my dinner time already). Not necessarily something I'd like. That could be a deal breaker for me. Regarding your comment on the blue parts of the flame, that's where combustion takes place. There is no "chemical" involved. Blue flame is where it is hottest. Its a different story if you see green flame.

[@tomwadek]

I’m glad you’re enjoying the channel! Happy cooking

[@judyrosey]

I absolutely use mine all the time. I make cheese and it's perfect for that. I also make hot dogs, bologna, lunch meats, kielbasa and all sorts of sausages. It's a fantastic tool for those who love to make their own everything.

[@tomwadek]

That’s a fantastic point! If you like to make your own stuff or prep, sous vide can be invaluable. Thanks for pointing that out!

[@larryellis2218]

Tom, next time your daughter orders a pan by accident, have her buy a vigor fry pan. Been looking for a review on their products, but none found.

[@tomwadek]

haha, I'll ask her to eye ball it lol

[@integrity7x70]

Yes when it comes to steaks especially

[@Drewcooks24]

I have an anova sous vide. I used to use it a lot but lately I use my smoker and pellet grill

[@tomwadek]

There’s No comparison right? Sous Vide definitely has its spot. I use mine for the convenience.

[@jordanabendroth6458]

What I've done if I'm going to be gone for a long time is put a big block of ice (I'm talking 10-15 lbs) in the pot (I cook in a 3 gallon pot) and that will keep food in at refrigerator temperature for quite a few hours, then start the sous vide machine and it can start cooking and it will just melt all the ice.

[@tomwadek]

thanks for sharing, great method of keeping things cool until ready

[@rawr2u190]

Oh the box and rack is a good idea

[@tomwadek]

I'm glad you enjoyed it

[@TheRealStevenAdams]

Very informative video. Thanks!

[@sidneycooper]

As usual, you are on point! And yes, I pre-ordered your book. Got and love it!

[@tomwadek]

I dont have a book but I'm glad you enjoyed the video

[@michaelbarrett3792]

I am not finding links for the searing torches mentioned in the video. Thanks.

[@tomwadek]

It’s an older video so maybe the links expired. I did a recent review on my favorite torches. Check it out. Sear Torches | Which Culinary Flamethrower Should You Buy kzbin.info/www/bejne/d2qapKKahqqln80

[@michaelbarrett3792]

@@tomwadek Thanks!!

[@sree101]

Would boiling water in a pot before adding in, reduce the calcium buildup on the sous vide device?

[@tomwadek]

I’m not sure. I know people recommend using deionized water but not sure about boiled water

[@jhippl]

they are the best at tempering chocolate

[@tomwadek]

Good point!

[@duckpwnd]

I prefer using the stovetop/oven, but I think a think a sous vide is good for those occasions where you get an expensive steak and you'd rather play it safe.

[@tomwadek]

That’s also a great point. Thanks for mentioning another benefit. Please like and subscribe. Take care

[@jonbeargenx]

Love the T-shirt!

[@rich1953]

You should get a griddle, you can cook many things at once with less cleanup.

[@tomwadek]

Check out my other videos 😏

[@proskipper1]

Just an idea - would using a insulated beer cooler help keep energy cost down on 12 hour + cooks?

[@tomwadek]

Great idea, I dont know but it may be a cool experiment. The device would have to work a lot less.

[@dmwelch1740]

I didn't see any comments to dropping in any frozen foods in the morning and cooking for the entire day. Did it turn out well or has anybody tried this method if you can't come home at noon?

[@GTSongwriter]

I hate cooking and it's reason why I want to get one but still but sure. Allot of places say you need to sear meat all the time.. I'm trying to not need to clean up for cooking. If I get one .. I have to wash thongs that grab the meat to sear it using a torch. I hate cleaning. Currently I'm a microwave food eater.

[@tomwadek]

Yeah, you still she got sear the food in order to get the best taste. Overall, sous vide is pretty much an easy clean up. Buy one and give it a try. Thanks for watching

[@JRDelirious]

Hmmmm, sous vide a ribeye for a couple hours and then sear it on the Q vs fire up the grill (you need anyway) throw the steaks on it for 3 - 5 minutes per side depending on doneness desire.... Not my way to cook. Easier to fire up the grill. I never cook steaks in a frying pan. Grilling is kind of my go to way to cook meat. I guess that wouldn't be an option for an apartment dweller, it may be good for that.

[@crabbyhayes1076]

Although cooking an hour or two more than recommended probably won't be a problem, I have read that leaving food in a Sous Vide machine much longer than that will probably result in degraded flavor, moisture, and texture.

[@tomwadek]

I’ve heard that too but my point was mostly, it won’t catch the house on fire compared to the oven or traditional methods. Thanks for watching and happy holidays.

[@meatsmoke]

How many touchdowns did you score in one game?

[@tomwadek]

Hahaha. 4 touchdowns in a single game!

[@brentwismer5602]

Don’t buy a container, they are ridiculously over priced, buy yourself a really cheap esky (cooler) take a hole saw and cut a hole in the lid. Drop your Anova in, hey presto, $10 Sous vide container with way better insulation to boot.

[@Pwecko]

I was looking for a comment like this to save me from writing it. Insulating the water helps to keep the temperature steady, uses less electricity, and saves money.

[@drblitz3092]

I got tired of destroying my steaks on the stove half the time. Too chewy or undercooked. Sous vide for my steaks on weekend.

[@tomwadek]

Thanks for sharing. I’m glad your enjoying sous vide and your perfectly cooked steaks. Happy cooking

[@bobbiecaldwell66]

Great video! One thing, please stop saying Thyme with the th! The h is silent. 😂

[@leogolbourn9800]

In every sous vide meat recipe the meat is very dry when cooked no matter how pink it is. When freshly roasted or grilled meat is cut the juice spills . Look at all the serving plates of sous vide cooked beef although perfectly pink not a bit of juice to be seen on the serving plate. Although the meat is tender it is very dry and like blotting paper drawing all the moisture from your mouth. I invested in a full set up for sous vide and after testing it I have decided to sell it on Facebook.

[@Spartacus547]

Using plastic to vacuum sealers things to go into the fridge or freezer that's fine but the amount of toxic buildup from micro particles should be more known, these plastic particles are released into any organic food with just temperature above 100 degrees warm water, simply covering hot food with plastic wrap will released microparticles in your food, I hope there's a sous-vide machine that can work with wax paper or parchment, till then I will never use this technique

[@awesomestuff9715]

plastic bags rated for sous vide is usually made with food grade polyethylene, or polypropylene those types of plastics are fine for relatively high temperature of sous vide cooking.

[@MrSrr45]

You don't half to sear it.

[@tomwadek]

It won’t hurt your health and it’s not dangerous to eat it without searing, that is true, but I don’t think it’s appetizing

[@quantumed1486]

Why do you distract the audience with background noise. Wish I could have watched this to completion.

[@davelesperance7189]

Great video. Just used your link to purchase the Joule. #chefdavenashville

[@tomwadek]

That’s great news. Thank you and I’m glad you enjoyed the video