I Compared $50 and $300 Sous Vide Machines With Steak • Tasty

[@1970HondaCL100]

Pro tip: if you don't have access to a vacuum sealer, you can use freezer bags and submerge them 99% into water with just the little opening above the surface in order to get more of the air out than just "squeezing" the air out.

[@ososmemory8290]

I scrolled to see if anyone had suggested this! This is indeed a great suggestion; heed it!

[@duffman656]

Definitely surprised he didn't use the water displacement method. Way more consistent than just pressing the air out, or God forbid the straw method.

[@adrianthomas4163]

Good thing I scrolled first because I was about to post this very thing.

[@PigRipperLAW]

Beat me to this tip. 👍

[@danielt6689]

Definitely an important tip. I have a vacuum sealer but really use it because the water displacement method is much more convenient and equally effective in most circumstances.

[@bonneil2506]

To be honest, I think the only thing that made a difference was the vacuum seal.

[@EnricoBrandt]

It really bothered me, that he didn't submerge the first one into a bowl of water and then closing it after the air is gone. It's not as good as a vacuum seal but still wayyyy better than just dumping it into a bag and calling it a day.

[@bonneil2506]

@@EnricoBrandt I agree, I suppose he thought of that and wanted to show the difference somehow.

[@falconcrest78]

I agree with you all, it wasnt fair comparison, even with the noise issue it the water level is essential .

[@ForgotMyDemonName]

Agreed

[@itsjustbrandy4290]

My thoughts exactly

[@DuelScreen]

This was not a fair test. There were two variables: the machines AND the bagging of the meat. I suggest a follow up video in which you do exactly the same thing BUT switch the bags. Put the vacuum sealed bag in with $50 machine and vice versa. I bet the $50 Sous Vide machine is just as good as the $300 machine but you can get the $300 quality by purchasing a separate vacuum sealer for another $50-$80.

[@akondar]

this right here. Honestly you could vacuum seal most things with flavors and it would be better with some marinade time. A Sous Vide is basically a well engineered stick kettle with water circulator.

[@jetizon]

It should be the same. How I use secondary sous vide machines is for large gatherings. Daily use, especially hearing how Alvin made a comment about the considerable noise, would deter me.

[@lianfransis4263]

Hi Brothers And Sisters I’ll Make A Small KZbin Channel For Yours, So Please Give A Support For Me 🥺🥺🥺🥺 Name ( Cook With Bah ) Kind Request 🥺 Please 🥺. Please 🥺

[@1583RR]

I don't like how misleading this title is. The anova sous vide precision cooker cost $200 (and somehow always on sale). Alvin Seems to be inflating the price due to the Vacuum sealer ($80) w/ the bags ($20).

[@maggieyonce981]

Also there is a way to get more air out using the displacement method, which only involves using a pool of water, that more effective and equally cheap, so that should be factored in

[@brypiot]

This experiment was ruined at the very beginning by him not vacuum sealing both steaks. The air removed is completely required to sous vide. Also, you would never add that much aeromatics in a vacuum sealed bag because the flavors get super intensified and burn the garlic into the spot it is touching in the vacuum sealed bag. Less seasoning is more with sous vide.

[@ashj8376]

Yes!

[@ashj8376]

@Caleb theodore Gonzales True but in terms of the actual testing purposes he's testing which sous vide machine performs the best. He isn't testing the bagging method. It would have been a better test if he controlled the way the meat was sealed, either both in the vacuum seal bags or both in ziploc bags. That way you really get to test the performance of the sous vide machine.

[@jonathan6015]

@Caleb theodore Gonzales because hes testing a sous vide machine, not a vacuum sealer.

[@nabhananuz2230]

@Caleb theodore Gonzales i don't think that's true at all. A lot of sous vide machines don't come with a vacuum sealant sooo not really a fair comparison when people by their own vacuum anyway. And what he's doing is just sous videing wrong

[@ResponsiveWall9]

Alvin, a tip for next time, instead of trying to forcepushing the air out of the ziplock bag, emerge it into water, and the air will be pressed out. its like a makeshift vacuum sealer

[@easyrecipes3232]

Nice sharing stay connected

[@lianfransis4263]

Hi Brothers And Sisters I’ll Make A Small KZbin Channel For Yours, So Please Give A Support For Me 🥺🥺🥺🥺 Name ( Cook With Bah ) Kind Request 🥺 Please 🥺. Please 🥺

[@Kitchen6419]

There is only one master on KZbin when it comes to sous vide.... Guga 'Sous vide everything'

[@firewall_chronicles]

Don’t listen to tasty half there cooks are senile and I swear he is eating raw meat . At 1:30 the food is not pasteurized and it was floating so he not only is not eating medium rare since med rare is 135F he is also eat raw cow due to it floating

[@willdwyer6782]

America's Test Kitchen has a nice selection of sous vide recipes. Guga's preference for expensive wagu cuts doesn't highlight the advantages of sous vide cooking techniques. Cooking a tough cut of meat like a chuck or a round as tender as prime rib is easily accomplished with sous vide. Slow low temperature cooking methods give the collagen fibers in a tough cut of meat time to melt.

[@sebastianbenites1722]

@@willdwyer6782 guga has plenty of normal steaks in his channel, if you've followed him long enough you would know

[@zoeseims6605]

I’m sorry but Alvin looks so cute with his hair🥺 it had to be said...

[@gz0kermit450]

😂

[@annalyndulalia536]

I dunno man seem kinda gay

[@annalyndulalia536]

Joke

[@muhammadsalehghojnoby45]

K

[@momotehee9356]

I- ㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋ

[@kawaiteam]

For a true test he should have made the exact same conditions for both (either both ziplock bags or vacuum sealed bags). I'm guessing the difference in flavour is just because of the air in the cheaper bag, and not due to the quality of the sous vide machine :/

[@easyrecipes3232]

Malmequer Nice sharing stay connected

[@David-ee7ws]

yeah this really annoyed me. Trying to compare two machines, when one of them has an inflated price because of the vacuum sealer. They should have made it more fair by using the vacuum sealer for both steaks

[@gabriellemesmo]

I disagree. The fancier CAME WITH the vacuum machine, so it's right to use it. The other one didn't come with it, so it's right to use it as any one else would. And at the end, Alvin says that maybe you should try buying the cheaper and a vacuum machine, cause it would deliver the same results as the fancy one.

[@AfroJarl]

To avoid placebo/halo effects he should also have a blind plater and taster and preferably no interaction with either taster or plater.

[@yoobinkim01]

He’s experimenting the value of the 2 machines. One came w the vacuum seal, one did not. His experiment is not flawed as he’s comparing what someone who’s between buying two products would experience. w/ a $50 one, you aren’t provided a vacuum sealer. w/ the $300 one, you are.

[@lulucth00lhu]

Get yourself the $50 machine and a vacuum sealer, and voila, a gourmet steak.

[@WildSkyGalaxy]

People in the comments be saying ‘trial is broken. Should’ve manually sealed both or use the vacuum sealer on both’ but I’m here just wanting to eat that steak.. also i think his mindset here is that that anova one COMES WITH the vacuum sealer, si it’s only fair that he uses that machine on one steak only. He was comparing the two prices anyway, and the higher price just happens to come with the vacuum sealer that makes the steak taste better. I understand his mindset maybe you should TRY to understand that too

[@CrashBashL]

Dude, you just submerge the Ziploc bag in the water leaving the opened part outside and the air goes outside the bag because it's pushed out by the water. And a real test would be to set the gadgets to the desired temps, and measure the water temps after 1h to see if the water temp is the same with the temps showed on the gadget's display...... No need to cook meat, nothing. Just measure the water temps !!!!!!!!

[@namangoyal3734]

Then how would they make a video man?

[@wge621]

Great tip! Although I definitely prefer the meat test, it's much more satisfying to watch!

[@CrashBashL]

@@wge621 it's more satisfying to cook it :D But yeah, for a proper test, you have to measure the water temps to see if the heater is lying or not.

[@ningen1980]

You're a bit mistaken about the ziploc side. They've gotten better about an actual airtight seal. But nothing compared to a full vacuum sealed bag. Both machines should've been tested with the same sort of vacuum sealed bag. Known as a control element. A piece of meat will put a heating element to a test. Rather than constantly circulating the same water over and over without imparting heat into something meant to be cooked.

[@diamond_axe1776]

The point was to use everything

[@mr.timestamp1754]

Tl;dr: They basically cooked the same

[@sampound]

Tysm

[@easyrecipes3232]

MR. TIMESTAMP Nice sharing stay connected

[@lianfransis4263]

Hi Brothers And Sisters I’ll Make A Small KZbin Channel For Yours, So Please Give A Support For Me 🥺🥺🥺🥺 Name ( Cook With Bah ) Kind Request 🥺 Please 🥺. Please 🥺

[@oddnwmbers]

Lian Fransis boooooo self advertiser >:c

[@cronos7322]

Sped

[@bluepenguin6504]

“Magic is not happening, what did I do wrong?”

[@Ani-jk1uu]

Haha 😂lol

[@easyrecipes3232]

some asian Nice sharing stay connected

[@danielt6689]

The test I would have been most interested in is to use a digital thermometer to see how accurately both maintained temps during the cooking cycle.

[@Esus_]

I believe cheaper ones are usually a bit off the actual temprature, which doesn't really matter unless you're cooking something that requires you to stay at that temprature throughout the process. I don't think you'll even taste the differences with something like a steak anyway, unless the temprature fluctuates dramatically.

[@saturapt3229]

You don’t pay for the results you pay for the precision, the experience and the quality of the product itself

[@notsurewhatimdoingbutitsfu1950]

Alvin: wears a T shirt Also Alvin: wears a beanie

[@easyrecipes3232]

Not sure what I'm doing but it's fun Nice sharing stay connected

[@notsurewhatimdoingbutitsfu1950]

@a n x i e t y so what? I'm not picking on him or anything I'm just saying and I can comment whatever I want as long as it doesn't violate KZbins commenting laws?

[@notsurewhatimdoingbutitsfu1950]

@a n x i e t y but I guess you're anxiety so.. That's what anxiety does

[@TheEffect12]

The machine alone runs for 150 on amazon without the vacuum seal. So more of a $50 vs $150

[@KAYBE_CO]

These comparisons are so Broken! Why tf would you compare one machine with a bundle.

[@Amodh1257]

"it sinks and floats all the way to the bottom of the water" ????

[@KAYBE_CO]

I smell broken english

[@easyrecipes3232]

Amodh1257 Playz Nice sharing stay connected

[@shyeahright]

You can get a vacuum sealer for $20 from target. I dunno what other poor person needed to hear that, but I got yo back.

[@samuils]

For those who are not aware, a tip. For the ziplock bag, do not close it, simply submerge it partially into the water and the pressure of the water will rid of the air, leave it submerged and clip the bag to the side.

[@Philosopher392]

Alvin’s somwhow making me feel congested

[@heavenrupert2737]

Nobody Not even Corona: tasty Making everyone's quarantine better

[@diamond_axe1776]

If u live in USA I’m pretty sure that’s wrong because you can go to places just you have to wear a mask

[@mdhudghkehegsb]

Well I'm pretty sure corona would make quarantine worse

[@AAHomemade]

Thank you for your video. that helped me a lot to compare which one to buy for my kitchen. Love from A&A Homemade 😍😍😍😍

[@godblesshumphreym]

That butter he put on the steak ain't melting😂😂

[@jonathan6015]

to much time setting up the shot.

[@Albertojedi]

The creamed spinach was the best part of the video🤣🤣

[@zayadwaasi7668]

Alvin literally making everyone's quarantine a million times better 😀😀😀

[@FoodKart]

All this Fancy Meals... *And I make US$2 Street Food Videos !* 😋 😋 😋 Lolz

[@FoodKart]

YUM YUM 😋

[@bl6973]

Here’s the difference between cookers: 1. Water circulation speed (too strong can crack sous vide eggs, too slow takes too long to preheat) 2. Submersion depth (deeper is better) 3. Accuracy (doesn’t matter that much but it’s still good to know as a sanity check) 4. Ease of use (cryptic controls and janky buttons are a no no) 5. Speed to preheat (self explanatory) 6. Sound:

[@JGDeRuvo]

if you submerge the ziplock until the zipper is just above the water, and then seal it, the water pressure will push all the air out.

[@unknownn_user]

Alvin : Hopefully magic happens one millisecond later... Alvin : aaand magic is not happening :c

[@panbiznesmen2950]

welcome to another episode of *WORTH IT*

[@softmammbo9486]

I feel relaxed when watching Alvin❤️❤️.

[@chophappy]

I love these comparison videos! They are so much fun to watch!

[@s3cr3tpassword]

This is why he isn’t a scientist or engineer. Should have vacuum sealed both or manual sealed both.

[@yoobinkim01]

He’s experimenting the value of the 2 machines. One came w the vacuum seal, one did not. His experiment is not flawed as he’s comparing what someone who’s between buying two products would experience. w/ a $50 one, you aren’t provided a vacuum sealer. w/ the $300 one, you are.

[@xaixxo]

@@yoobinkim01 still isnt worth the price. a vacuum sealer is 20 dollars.

[@zzkzkzzkzkzk8945]

Also didn't do a blind test. Could have asked someone else.

[@ambroseborchards1015]

Anyone who follows guga is confused when they saw the sous vide products

[@richardsager1723]

There’s an easy way to remove the air from a Ziploc bag just put your contents in the Ziploc bag and lower it into water with the opening open. Slowly lowering the bag without letting water into the top of the bag. The pressure of the water will push out the air from the bag then you zip close the bag while in the water!

[@valisyt]

The $50 King machine while cooking: HAHA MACHINE GO BURRRRRR

[@fatiehchannel2132]

You should do a face reveal of the person that says OOH YES!. I bet you’ll reach 1.7 billion views 😂😂😂😁

[@deeess3305]

i think the difference was a brand name vs. a generic. also, the additional features (blue tooth, the vacuum sealer and supplies, and the variability features) on the name brand was what you are paying for. one of the users already mentioned how to "do" a makeshift vacuum sealer. i've done that often and it works. mine is a basic sous vide i paid $100 for a couple of years ago when it was super popular. i personally think the $50 price you paid was great and i'd go for that option if i didn't have one yet. i don't understand why you got a difference in product (smell) unless the temperature was off.

[@holden8888]

Guga foods (Sous Vide Everything) should be in the description of this video.

[@esthercook3086]

Thank you so much for sharing delicious recipes!. Your recipe looks so delicious! Have a nice day today! I will make it if I have a chance next time!

[@TheJShiggs]

I have the above blue tooth version of the Anova which was $100 Canadian...yes the same Anova in WiFi is way more expensive just for the WiFi option...it’s so you can control it from your cell phone even if you’re not at home.

[@ShivKripaKSM]

Hey alvin....i see ur video on regular basis.... u give such a good vibesss....luv yaaaaa

[@boomerpalaris]

Why is Alvin so cute? 🤣 And he convinced me to buy the $50 sous vide and buy a separate vacuum sealer!

[@shalf3y]

It's obvious that two steaks would be exactly the same if the cheaper one was vacuum sealed. These machines make no difference, because they all work the same way. If it can keep right temperature and water flow, it works. The difference is build quality and noise level.

[@pandapendragon3335]

"Completely the same just the machines are different.....I'm gonna vacuum seal one bag!" So, what I'm learning is, it is not worth getting the $300 machine since you can easily at home seal bags with water and a ziplock.

[@justinwhite3541]

Alvin is definitely my favorite person on this channel lmao

[@MyHomeFoodsCrafts]

Wonderfully made thankyou for sharing

[@hellofath]

Saving this video for the cream spinach and compound butter recipe. ✌️

[@kristinwright6632]

Super helpful. I want to get a sous vide but I don't plan to use it a lot. I was hoping to not have to spend a bunch of money on it.

[@brent6565]

Call me old fashioned...I wouldn't buy either. LOL Stick it in the oven in a cast iron pan OR a red copper oven pan. (Which I LOVE) The cut of meat is awesome. Season to your preference. (Me: salt/pepper...minced garlic...the end) Can't wait til I get a kitchen again. Thanks Alvin...you are the man!!!!

[@renegado4173]

You can get a vacuum seal by dipping the bag into the water then sealing it... no vacuum sealer required! ( make sure you keep the seal above water)

[@knead4food683]

Alvin inspires me to cook so much, that I started my own youtube channel! Thanks Alvin!!

[@hazordusclan6814]

I simple man I see Alvin I click

[@jonathan6015]

he truly is the leader of the chipmunks

[@will300c]

you can use any vacuum sealers with the 50 dollar unit and u can use also water extraction for zip lock.

[@quitnn]

Alvin also whenever you wanna get the air out with a regular ziploc just put the steak in the bag like normal and slowly lower the steak into the water until you get to the zip then tighten. Your bag will be tightly sealed.

[@jofriday777]

Your review was right on time. My Gourmia died a couple of days ago and I wanted to replace it ASAP but wasn't sure which sous vide immersion thingy to pick. After your review, I chose Keenstone. Since I don't need all the bells and whistles, I picked one that would get the job w/I bells and whistles. It should be here tomorrow 🥩🍷.

[@KeieiH]

At this point, I would love it if Alvin just had his own channel. I love all of his content. Keep up the awesome job you do!

[@scott2100]

I don't have a vacuum sealer, but I do use the water displacement method with a freezer bag, and then I weigh down what I am cooking with a hammer within another freezer bag

[@ivy3204]

You guys should make another show called "Make It Weord" we're you ask co workers random food items then the chef makes a fish out of it. And Adam can decide if it is a Entree, Appetizer, Dessert, etc..

[@jiyometrik]

You should have used the same vacuum-sealed bag for both steaks because all the air is taken out. Using a Ziplock bag in one and a vacuum-sealed bag in the other makes the experiment unfair.

[@lexica510]

It would be great to see a comparison of the two if both bags were vacuum sealed.

[@mayushasawant]

I like dat now we can hear Alvins voice n not mute cooking

[@RemagDeadLee]

Alvin is awesome. I love tasty! You guys have made cooking this year, very easy & affordable. I love cooking now!!!😁

[@zobiakhan1900]

Alvin should've used the vacuum sealed steak in the keenstone one in order to be sure if the dealer only mattered😂

[@CrashBashL]

I bought a sous vide water heater for $30 and it works flawlessly and 100% silent. This comes to show how over expensive are the "big" names out there. $120-$300 ?! Give me a break.

[@DeanRendar]

well done advice for those with limited budget, I got a no name vacuum sealer cheapest I could find on ebay for $12 with refill bags. And the sous vide genergic machine for $50 on amazon. Just completed the perfect trifecta by adding wireless thermometer, but sadly discovered they arent waterproof, well still got 30 days to really see about that.

[@ruby-zp3ny]

*literally 99% wont see this but have a wonderful day and stay safe and blessed* 💕.

[@tasnim569]

shut up bot

[@RainCheck797]

Can you do this with blenders? Like a cheaper one against a vitamix or something.

[@allinonestudios388]

Nobody: Good Sous vide recipe, really enjoyed it. Literally the Guga Foods viewer: Huh?! that's novice lvl 1

[@murnshaw]

FYI A simple way of "vacuum sealing" the ziplock is just to submerge as much of the ziplock bag as you can into the water without getting water in the bag, into the container filled with water. Water will squeeze all of the air out of the bag and then you can seal it with minimum air inside the bag.

[@HackerActivist]

But then you'll have a steak wrapped in water?

[@murnshaw]

@@HackerActivist I should have worded it better - submerge as much of the ziplock bag as you can into the water without getting water in the bag, and then close it. You will end up with a lot less air in the bag.

[@mr.pinkmrs.blue-healthylif7519]

Great video! Thanks for the tip!

[@claudehillion8574]

Hello, tip to vacuum close a ziplock: emerge your bag in a big recipient of water with just the zipper outsider, and zip. The water will expel the air of the bag 😁. I think you'd have better result when sealing the bag this way if you're not using the vacuum sealer. Otherwise, great video👏

[@davidl242]

Why not vacuum seal both meat so it's a fair comparison? I understand the other one comes with a sealer but that's an add-on that you can easily buy. That way it's more of a 1 to 1 comparison.

[@sohamd1216]

Why do i watch this in my free time but never cook anything...maybe Alvin is just too much of a legend 😂😂

[@FoodKart]

Next, U watching our videos in your Free Time 😅👍😋

[@bengabiola1705]

Alvin, I like your new youtube channel

[@safeersaadiq6385]

To the person who's reading this, may you never have covid-19 :)

[@Medium-RareSteak]

How do you know how long to keep them in the water?

[@recoil53]

IIRC, you need at least a couple hours, but for something like steak 12 is too much. You do have a large rime window though. Serious Eats has done big write ups.

[@amishab6953]

I honestly like this side of alvin better

[@hostesswiththemostess7082]

I’ve never used a sous vide before....the technology is really cool and I think I’ll experiment with one. Thanks for the motivation.

[@xiancaraway8874]

sometimes I just can't wrap my head around how Alvin apparently never learned basic cooking skills

[@1oli100]

I would have like to see you buy a vacuum sealer for the budget product. Because it didn’t seem like a 100% fair test I know it came with it but it dose a completely different thing to a tie bag

[@pookie232]

It says the video has no views and 38 comments? I ain't the one to judge but youtube needs to stop getting drunk 👁👄👁

[@SugarMagicbyCristina]

Sous vide instantly reminds me of those egg white bites from srarbucks 😍

[@hypersapien]

I've got a sous vide sous vide machine- its great, but I'm not a huge fan of the app that you can use with it to govern the timer. If I ever have to replace it I'll probably try joule next time.

[@AverytheCubanAmerican]

I see Alvin, I click. It's that simple

[@kaamoshaamu]

Well basically they work the same. Anova is silent and has great app. You pick what you want to do and how you like it (from pictures) and it sets the timer/temp automatically. Cheaper one is bit more manual and you have to know things.

[@imtrashat2k746]

1:20 WOW! My mom has a soul vide under her bed?! I’m gonna go try to use it.

[@mychemicalromanceann]

You should try it again using the vacuum seal bags for both

[@K-FOREST_Original]

'Rice cake that looks good tastes good, too' It is a famous saying in Korea.

[@acexanime3859]

Me when I watch a tasty vid “where’s Alvin I want Alvin it’s not fun with out alvin

[@daveh7235]

Anyone else going to ignore how it looks like Alvin clearly cut his own hair LOL ?

[@imozhdeh]

Great video , thank you for sharing❤

[@donaldbalonis4131]

This video was not a comparison of sous-vide machines. this video was more of a demonstration of how important a vacuum is in this style of cooking.

[@ALIIMRAN558]

0:34 His nostrils stretching while speaking😂

[@litgangaiee8654]

hahahaha lol

[@CaptainFabulous84]

I sous vide in my $30 deep fryer. Works great. You can get nearly all the air out of the bag if you evacuate it as you're submerging it. The air will naturally rise to the top and is easily squeezed out and sealed.

[@kthekid10]

It's not really about the machine, though a better quality one will likely hold temp better for longer cooks (i.e 24 hours) as well as be more energy efficient and quieter. Getting a good sous vide is about time and temp. And no a 200$ vacuum sealer isnt required for a good cook - just use the displacement method instead. And lastly always ensure you finish it appropriately!

[@cameronho4445]

Alvin’s is making him look like a 17 year old background character on some coming of age movie or tv show

[@nicknmm09]

Both a cheap sous vide and an expensive model cook the same differences are do to user error or other variables ( not bagging both) BUT the more expensive one has more power to cook more items, will heat up somewhat faster generally, and generally will have a longer life at least according to all the research I've done