Our son refuses to let the channel be changed if your on, whether it’s America’s test kitchen or Cooks Country. And now he’s found out you’re here 😂. He’s been diagnosed with developmental disabilities, he gets SO excited when he sees you. He calls Julia & Bridgette his friends.
@Joe___R3 жыл бұрын
You guys are my go to place when looking for a recipe for kitchen tool.
@benthere80513 жыл бұрын
I have been cooking roast beef in my sous vide machine for quite some time but I never had a finishing touch like the crust. Now I can kick mine up a notch. I used a generous chunk of my sous vide roast to make a Vietnamese beef salad called bò lúc lắc and it did an amazing job - super flavorful and super tender at a great price. It's like prime rib on a budget
@mrlapageisyourman3 жыл бұрын
I really love the 20th anniversary opening sequence. Everyone is just adorable!
@chelseag66363 жыл бұрын
I do too, but I feel they are just a little long for every episode. I hope it’s only for the 20th Anniversary.
@mrlapageisyourman3 жыл бұрын
@@chelseag6636 I've been binge watching ATK episodes for the past couple of weeks and I don't really mind lol
@lisaboban3 жыл бұрын
I do chuck roast in sous vide all the time. It's really a terrific piece of meat. But I've never tried that seasoning technique, and that crust looks amazing!!! Gonna get this started today for a Sunday roast.
@tomlompa65983 жыл бұрын
A pressure cooker works great for making a fork tender chuck roast.
@Durufle683 жыл бұрын
Do you have to cook it for 18-24 hours? Seems like a long time to deal with this.
@MelvinBallard-xl5ur Жыл бұрын
Bought this one for my sister and she loves it, great perfect cooking every time
@chewsir3 жыл бұрын
Tip: To remove the air from the bag, seal the bag and open just enough room for a straw to fit and suck the air out of the bag through the straw. Once the air is removed, pull the straw out quickly and seal. Works like a charm and the second best way to vacuum seal if you do not have a sealer and vacuum bags.
@georgeweisgerber15732 жыл бұрын
I made this dish last night for dinner and it was incredible. The tangy yogurt sauce balanced the incredibly savory and perfectly cooked roast. It sliced like butter. Definitely a keeper!
@leacruz73112 жыл бұрын
thanks for tip on finishing the roast to another level!
@rjm81113 жыл бұрын
That Chuck Roast Looked like Prime Rib, YUMMY!!!
@scotttoner92313 жыл бұрын
Great program, as always. Seems that I came to this late but will come back to look for responses to three questions for you anyway: 1) For the vacuum sealers, you told us the make of the sealer to buy - but not the bag not to (polyester?). Which are good/bad? 2) With the beef: A) for a different sauce, do you use the “drippings” from the bag to reduce and add to? B) for the sauce you made .... I’m thinking to add a good hint of horseradish 😋
@JeannetteShoreland2 жыл бұрын
Yes for the horseradsh.
@davidbuben32622 жыл бұрын
My thoughts exactly. Horseradish for sure.
@Clg093 жыл бұрын
Weekend dinner is here! This looks amazing.
@mayonnaiseeee2 жыл бұрын
I've been using sous vide to cook for awhile, but I have yet to do one of the 12-24+ hour cooks - this is definitely the one I'd try first. If I chicken out, I can grind it into burgers instead.
@josevelez75393 жыл бұрын
Looks amazing! I am sure it tastes as delicious as described by the two of you. Will try to make it as soon as I get my souvide machine.
@TheVioletMaze3 жыл бұрын
17:01 Crème Brûlée Starts 😋 -Use teaspoon of vanilla extract if no vanilla beans.
@robertlopez64303 жыл бұрын
Mmmm. Thank you chef steps? Foot note.
@dizziechef95023 жыл бұрын
I have my sous vide equipment. My insta pot duo also has sous vide setting. I’ll experiment with both , or you test insta pot sous vide vs sous vide machine . Your the test kitchen not me lol. OMG this is Heavenly
@BrianBolhofner10 ай бұрын
I have done this both with and without the dry brine in the fridge. Without, I salted immediately prior to the sear. I think 24 hours in the sous vide is plenty of time for salt to penetrate the roasts I had, which were 2 to 3 lbs each. Perhaps with a much larger roast the dry brine is necessary, but I doubt it. Salt penetrates much faster at higher temps. If you are going to do the full 24 hour sous vide, I'm not sure if dry brining adds much.
@generybarczyk69933 жыл бұрын
While I tend to use ATK's product recommendations for personal and gift shopping, I take exception with the funnel evaluation. I've been using funnels for more than sixty years and I think the testing parameters were somewhat narrow. Even leaving out special-use tools, such as canning funnels, I still have never found an everyday-use, one-size-fits-all funnel. The consistency and viscosity of the substance being poured, the size of the delivery container opening, and the size -- _and depth_ -- of the receiving container, among other factors, all come into play. A "stumpy, little spout," (16:24) is exactly what is needed for filling a short salt shaker, while the recommended funnel's long spout would not only further slow some high-viscosity fluids, it would cause a deceptively low fill point for dry products. And it's more difficult to clean. As it happens, I have been using what appears to be the very same model of "stumpy" funnel and its deeper, black-striped companion, for a number of years, with never a black fleck in evidence. They came as a set. along with a strainer fitting, and I have found plenty of uses for both. I can't say you won't find a better funnel, but IMHO, the recommended model is not it.
@davidbuben32622 жыл бұрын
I agree. No such thing as one funnel to rule them all. I have a wide variety for both the kitchen and shop/garage.
@rodmckenzie90893 жыл бұрын
Wow! Sous vide pot roast. Who'd have think? Now that's something I'm going to try! 😋 And is there a similar method for sous vide creme caramel?
@mattingly12173 жыл бұрын
That ginormous cutting board! Where you get it!
@leephillips28373 жыл бұрын
I noticed that in a previous video and immediately had envy
@susansparke34623 жыл бұрын
John Boos Blocks of cutting board fame makes things like that if you're in the market for something like it. I was perusing their website the other day and they also make butcher block countertops!
@davidbuben32622 жыл бұрын
@@susansparke3462 Exactly. Teakhaus also makes fantastic cutting boards as well, out of, what else, teak! The Boos blocks I have are American maple, edge grain, not end, and I find them to be slightly faster than the teak. So I'm on team Boos, but still enjoy the Teakhaus contrast.
@pipe8873 жыл бұрын
Wow! Thank you. I can’t wait to make this. First, I have to buy a sous vide machine.
@aulii113 жыл бұрын
This looks so good, I'm now looking at sous vide equipment, but a 5 pound roast is just too much for my wife and me. How long would you cook a two or three pound roast using this method?
@aulii113 жыл бұрын
@@sandrah7512 Thanks!
@weggles3 жыл бұрын
ATK employing the ol' tappa tappa
@suzannehousden1779 Жыл бұрын
Wow wow wow! What a fantastic presentation beautiful meat!
@EchoOfGecko3 жыл бұрын
Does Gourmia still make that handheld vacuum sealer? I don't see it on their website; I wonder if they discontinued it.
@maryandersondearing30533 жыл бұрын
The first time I had crème brûlée there was no sugar crust. It was the custard topped with a handful of fresh raspberries. I much prefer it that was as I find the edges of the sugar crust can be sharp.
@jetx27103 жыл бұрын
Yes, up grading cooking methods
@benjaminsambor8663 жыл бұрын
any links for that container and that soft lid from the sous vide? that's exactly what I have been looking for!
@davidbuben32622 жыл бұрын
The container is called a Cambro, and that just happens to be the name of the company that makes them. They are heavy duty and come in a variety of sizes and shapes. They are found in nearly every restaurant and professional kitchens around the world. You sometimes have to order the lids you want when you order the containers. Great for storage as well. For instance, the 6 quart is perfect for a 5 pound bag of flour. I got that tip from America's test Kitchen. The lids seal really well, but you have to use some muscle to get them off and on. Professional grade for sure. I order mine from Amazon.
@morganchilds90543 жыл бұрын
Julia gave that creme brulee the ooooold tappa-tappa!
@kenmore013 жыл бұрын
I'd definitely recommend safety goggles when using a blow torch anywhere near glass.
@davidbuben32622 жыл бұрын
And a shield over that, and a military ballistic shield in front of you. 😂 And a chain mail glove with a heavy welding gauntlet over it. Might as well add a ballistic helmet. Just to be safe. Safety isn't just a way of life, it's an ATTITUDE!
@richiegray68473 жыл бұрын
April 1 2021 Will we ever see the day that Jack actually cook something!😱😉🥂🗽🇺🇸👏👋👊🛎🛎🛎🛎👍👍👍
@willtopper3 жыл бұрын
Bridget and her endless possibilities... ;)
@standinthegsp68583 жыл бұрын
I want to know if Dan & Julia watched & waited by that beef for 24 hours until it was done 🤣😉
@railshot93 жыл бұрын
I heard that it is preferable to brown AFTER sous vide. If you do it before, all the carmelized sugars in the crust dissolve in the sous vide juices. Can you comment please?
@Wykinyan3 жыл бұрын
Searing the meat before you sous vide adds complex roasted flavors during the cooking process you wont get with just a quick sear after the water bath. You are right that if you only sear before you sous vide, you wont have much of a crust. This recipe solves that problem by browning the roast again after it is cooked, so you have the added flavor of the pre-sear with the bite and taste of the herb crust. Searing/browning both before and after is a popular technique when sous viding roasts.
@davidbuben32622 жыл бұрын
@@Wykinyan Outstanding answer! Well said, and explained. Awesome! Most of the time, in these video content comments, the creators can't always answer the questions people have because of time restraints. So it's always welcome when another knowledgeable person can answer. I do the same thing if I can help. You rock brother.
@MrCharlesEldredge3 жыл бұрын
All looked wonderful. I want a sous vide machine just to make that Chuck Roast Beef Roast. But I wanted to buy the vacuum sealer they recommended, but there's no link. Link please?
@richiegray68473 жыл бұрын
Do we have to have a nice box for the girls👩🦳👩🦳 they’re tiny very smart just like you Dan !
@nancyessey60792 жыл бұрын
How do you reheat rare roast beef so it stays tender?
@jasonat02 жыл бұрын
I would sous vide again for about 15-20 mins at the original temperature which was 133 degrees. It’ll be perfect. I do the same thing when reheating good quality leftover steak when a microwave would overcook.
@davidbuben32622 жыл бұрын
@@jasonat0 Good on you Jason. Excellent answer. Outstanding!
@lindaweber30833 жыл бұрын
I never heard of a Sous Vive. Impressive.
@brandensoutdoorb-channel80843 жыл бұрын
Sous vide
@HannahMattox3 жыл бұрын
Dan! 😍😍
@lorysalcedo27103 жыл бұрын
Hello JULIA!!! BRIDGET AND EVERYONE! I'm so hungry. Appetizing 😋 I really Love how you both end... "See you later"... "I'll see you later"... 😉
@TheNinnyfee3 жыл бұрын
"Meta!" 😄♥️
@eastsidemick2 жыл бұрын
Anyone have an opinion about other roasts with this recipe, like arm, round or blade?
@sherrisuzewitz69833 жыл бұрын
Where is the link to purchase the handheld vacuum sealer?
@eat_things3 жыл бұрын
I always put the pot I'm cooking in on pads and cutting board to avoid having it rest on the counter. Being afraid it'll be wrecked with that heat for that long. ... is that an actual fear or am I being paranoid?
@benthere80513 жыл бұрын
If you are talking about the roast, 135°F will not hurt your counter one bit.
@kenmore013 жыл бұрын
It's a good idea to use the insulator.
@rachelbezile6299 Жыл бұрын
Can you sous vide cook the roast, then sear? Do not like tangy taste.
@gigitannahill46063 жыл бұрын
What is the brand and where do you get the cooking vessel fir the roast
@johnhpalmer60983 жыл бұрын
It's a 12Qt round Cambro container that uses the lid that comes with the Sous Vide.
@benthere80513 жыл бұрын
I use a 12 quart Rubbermaid container with a matching lid. It's a fraction of the price of most dedicated sous vide containers and just as good.
@gigitannahill46063 жыл бұрын
@@johnhpalmer6098 Thank you!
@susansparke34623 жыл бұрын
If you look on Amazon, then they always recommend companion products and there is a lidded container that's designed specifically for your sous vide immersion circulator.
@benthere80513 жыл бұрын
@@susansparke3462- Amazon sells a lid for the 12 quart Rubbermaid container that accommodates the sous vide circulator. I drilled four holes near the lip of the container that will fit two of my extra-long stainless chopsticks. I use binder clips to support my Ziplock bags from those chopsticks. It works just as well as the immersible rack that Amazon sells for $50.
@sarahmaywoodruff14433 жыл бұрын
Bring out the tourch. 🔥
@richiegray68473 жыл бұрын
I have a little fun with Jack,... Adam I leave him alone! Jack he’s a good guy I like his unusual job he has! Jack hasn’t changed 1 ounce! And I miss the old guy on milk Street.... him and Jack along very well ( 10 min from your building to Milk 🥛 Street!)
@Amethyst19193 жыл бұрын
Um... countertop vacuum sealers for the home are $50-100 and easily portable and storable... Seems a bit odd to make the jump that you did...
@Amethyst19193 жыл бұрын
@@sandrah7512 They were just saying they were hundreds of dollars and huge which isn't true...
@jacksonbeer25783 жыл бұрын
Mom’s Easy Lemon Meringue Pies Ingredients FOR THE LEMON PIE: 2 pkg lemon pudding mix, cook & serve (4.3 oz each) 1 1/2 c sugar 6 large egg yolks; lightly beaten Full recipe ⬇️ cookingfoodhome.com/?p=612
@mrbear13023 жыл бұрын
And we did what with that beautiful liquid left in the zipper bag??????
@ritaalbert12662 жыл бұрын
Can I do the same with a pork roast?
@davidbuben32622 жыл бұрын
NO!!! And, no soup for you! JK. I say go for it.
@BeachPeach20103 жыл бұрын
Did you throw out the purge from the roast?
@benthere80513 жыл бұрын
I add the meat juices to sauteed mushrooms and a little cream cheese to make a very good sauce.
@BeachPeach20103 жыл бұрын
@@benthere8051 I agree, shame to waste it.
@tomlompa65983 жыл бұрын
Why wouldn't you add all the drippings in the bag to the yogurt sauce?? I certainly hope you didn't discard all that flavor.
@elund4083 жыл бұрын
freeze it and use it later for soup etc
@davidbuben32622 жыл бұрын
Also, I don't think it would fit the flavor profile Dan was looking for.
@andrewerickson29223 жыл бұрын
Interesting...these are both Chefsteps recipes....
@DestroBB3 жыл бұрын
Fantastic! Although... everytime I see a whisk I fully expect to see a Babish Tiny Whisk make an appearance.
@rkivuti Жыл бұрын
4 days to make the perfect roast beef. Interesting.
@SchaeferJamesE3 жыл бұрын
Dan, you put your hands in 133 degree water. You would have received third degree burns at that temp. Please edit so viewers don't put their hands in hot water. I'm a nurse that worked in burn units.
@egyptiansushi3 жыл бұрын
He would have to hold his hands under the water for over 30 seconds to start to get burned from 130 degree water. At 120 degrees it takes 10 minutes, and at 140 degrees it takes 6 seconds... notice he didn't even flinch? It's totally fine to do this if you're not taking a bath in it.
@SchaeferJamesE3 жыл бұрын
@@egyptiansushi So let me get this right. You are advocating telling people who may have never closed a zip-top bad under water to put their hands into 130 degree water? These videos go out to the world. And if you have seen the stupid things people are doing will Gorilla glue, you think putting hands in water hot enough to cause 3rd degree burns is wise. It has been several years but I can still recall the screams of pain while doing a burn dressing change. I wish the pains of a deep burn on no one.
@egyptiansushi3 жыл бұрын
@@SchaeferJamesE because it takes 30 seconds to get burned at this temperature, even the biggest Gorilla Glue-guzzling zombie will think to pull their hands out after at least 20 seconds when it starts to hurt a little. It may even become an involuntary reaction at that point. Notice they don't warn you every time to not touch the burners on the stove, either? People can be trusted with hot stuff if they are interested in cooking... especially if they have the most expensive single-use strange cooking device (sous vide), they probably are smart enough to know not to submerge their hands even longer after it starts hurting (and not burning yet). It's not an instant burn.
@davidbuben32622 жыл бұрын
@@egyptiansushi l agree. However, James is right to consider that the average IQ is about 100. 🙁
@egyptiansushi2 жыл бұрын
@@davidbuben3262 even the stupidest person you've met (who is still smart enough to unpack and turn on a sous vide machine) will have their hand in the water for 29 seconds and think "hmm, this is getting a little too warm" and pull it out and be totally fine :)
@seanames70123 жыл бұрын
The winning handheld vacuum sealer is literally available nowhere, not even from Gourmia's own website.
@toekneeevans3 жыл бұрын
This is Chef Step’s brûlée recipe.
@trabajaba2 жыл бұрын
I would perish and float up to heaven if this were served to me
@certainstrength3 жыл бұрын
Hey credit where credit is due... Chefsteps did this 7 years ago!
@gabelstapler193 жыл бұрын
Yeah... both of these recipes are VERY similar to the Chefsteps equivalents. The crust for this roast seems more palatable than the rosemary *heavy* version of Chefsteps. I also love the increased salt in the creme brulee vs. the ATK recipe.
@certainstrength3 жыл бұрын
@@sandrah7512 that makes it seem like only the pairing was inspired. Truth is, both of these recipes are from Chefsteps.
@brendafain99623 жыл бұрын
@@certainstrength Wow! You are not backing down. I respect that. I am going to watch the other video. Thanks. God bless.
@Richard-oc3vt3 жыл бұрын
👍👍 ❗
@jrenterprise3 жыл бұрын
Yeah you totally didn't plagiarize chefsteps holiday chuck roast.......lol
@JonJon-xp9cq3 жыл бұрын
Could you sous vide a whole hog in a hot tub?
@susansparke34623 жыл бұрын
A hot tub doesn't get hot enough, not to mention that you'd need a really big bag. Think about it. If it takes 24 hours to cook a small roast, then how long would it take to cook a whole animal? If you were to attempt such a feat, then you'd need an industrial grade sous vide unit like what was shown on another PBS show called Hubert Keller: Secrets of a Chef #Lovin Las Vegas, Episode #601 where he toured the Venetian Kitchens of the famed hotel and casino that was cooking 2,000 pounds of beef short ribs for 48 hours. Here's the link to the shows website that has some of the episodes available for viewing, including this particular one, in case you're interested. www.hubertkellersecretsofachef.com/
@davidbuben32622 жыл бұрын
I say go for it! You would need to roast the pig first, just to get the seared exterior. Maybe spit rotisserie over a pit fire? Then somehow vacuum seal it in a huge plastic bag. They do exist. Only, you should use an old, clean ceramic iron bathtub and several sous vide devices. Or one big one. And you should video the whole operation and put it on KZbin.
@tommihommi13 жыл бұрын
For creme brulee, the evaporation in the oven is an important component that deepens the flavor, and the skin that forms helps with the bruleeing. Using sous vide instead is just making it unnecessarily complicated.
@gabelstapler193 жыл бұрын
While you make some good points, they specifically call out the disadvantages of the traditional method and the advantages of cooking it sous vide. I've never had a problem with the flavor of sous vide creme brulee, and the ability to make it ahead with a perfect texture is why I continue to make it. Also, personally I find it easier to use a water bath than a bain-marie, as highlighted multiple times in the video.
@davidbuben32622 жыл бұрын
@@gabelstapler19 Nice.
@briansehovski98543 жыл бұрын
If the roast is cooked right, you don’t need the ranch dressing bullshit made from yogurt.
@bobblinka89973 жыл бұрын
What about chemicals from plastic bag gets to the food overtime even at 130
@karenmorris29493 жыл бұрын
This looked amazing UNTIL you used egg whites to put on spices. I am deathly allergic to eggs. I swear the eggs you all used just kills me. You should do a series trying to redo recipes without eggs.
@davidbuben32622 жыл бұрын
So sorry to hear that Karen. Maybe just substitute MiracleWhip?
@dantefreely58503 жыл бұрын
They didn't change clothes for 24 hours!? 😲😉😂
@smartcitizen18813 жыл бұрын
Here they go again with their testing of products. Why not state that the bags are reusable yes or no? How about how much new bags cost? What size do the bags come in? Are the bag east to get? There is so much that they leave out. But they want us to go out and purchase the item.
@MichaelDeBusk3 жыл бұрын
Don't worry. You can't actually buy it.
@smartcitizen18813 жыл бұрын
@@MichaelDeBusk - Then why waste our time watching if it is something that you can not purchase?
@smartcitizen18813 жыл бұрын
@@sandrah7512 - I base my purchasing on more than just one opinion. I am not going to spend my money on something that so called "experts" say I should. They are just opinions. Where did they get their "experience" and such to become "experts"?
@MichaelDeBusk3 жыл бұрын
@@smartcitizen1881 I can only guess that they have a schedule by which they release older episodes to KZbin and nobody's responsible for updates.
@smartcitizen18813 жыл бұрын
@@sandrah7512 - That still means that only a couple are deciding what the rest of us should be buying. And about 90%+ of the time it is the most expensive item in the list. Lets see. Spend over $100 on one pan or pay bills/rent?
@justinlaboy68373 жыл бұрын
I dunno... That meat looks pretty dry from my side of the screen...
@dpd10353 жыл бұрын
yum. first
@tbz15513 жыл бұрын
You're an adult.
@dpd10353 жыл бұрын
@@tbz1551 correct... you have no sense of humor, what a shame.
@benthere80513 жыл бұрын
@@tbz1551 It never ceases to amaze me that some find being the first to post is some sort of accomplishment.