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

[@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.

[@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

[@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.

[@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

[@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

[@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

[@bluepenguin6504]

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

[@Ani-jk1uu]

Haha 😂lol

[@easyrecipes3232]

some asian Nice sharing stay connected

[@TheEffect12]

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

[@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.

[@KAYBE_CO]

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

[@godblesshumphreym]

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

[@jonathan6015]

to much time setting up the shot.

[@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

[@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.

[@saturapt3229]

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

[@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:

[@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!

[@ambroseborchards1015]

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

[@zayadwaasi7668]

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

[@unknownn_user]

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

[@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)

[@softmammbo9486]

I feel relaxed when watching Alvin❤️❤️.

[@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.

[@chophappy]

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

[@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

[@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.

[@aroundtheworldinaprildays]

Those steaks would be interesting to pair with Inga's cloud bread.

[@alishbakhan2832]

Interesting...... Very interesting

[@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!!!!

[@holden8888]

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

[@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!

[@Albertojedi]

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

[@panbiznesmen2950]

welcome to another episode of *WORTH IT*

[@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.

[@mayushasawant]

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

[@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!

[@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.

[@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.

[@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..

[@K-FOREST_Original]

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

[@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.

[@knead4food683]

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

[@lexica510]

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

[@allinonestudios388]

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

[@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.

[@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

[@2centschange]

For those that don't go for a vacuum bag, there's a trick to using zip-locks to get pretty much the same result. Use the pot of water you're going to cook in. Slowly lower the bag in to the water, as close to the lip as you can, and then seal it. The water is going to squeeze almost all of the air our of the bag for you. Its a lot better than what he did with manual squeezing.

[@2centschange]

Having finished the video the ruling is: Both cookers are the same, but his lack of sealing knowledge sabotaged the cheaper sous vide.

[@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.

[@teddydog1939]

“My favorite food steak” I totally agree 😏

[@jaimejohnesee]

Put the steak in the ziploc bag then submerge the open bag to just under the zipper line. Let the water pressure squeeze that air out, then seal it. Not fully vacuum sealed, but better than by hand. I hope this helps someone out. 💙

[@valisyt]

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

[@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👏

[@RemagDeadLee]

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

[@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 😍😍😍😍

[@AverytheCubanAmerican]

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

[@HeliotropeWork]

A better test would be sous vide eggs. From pasturizing eggs without setting the whites or yolk @ 130°F to barely set whites @ 140°F; whites set just enough to cut with a fork while retaining perfectly runny yolks @145°F ; or my favorite 150°F which produces ever so soft and tender yolks. This would best show how well the machines maintain the desired temperatures without over shooting the target. That being said if all you want is steak $50 would still get you a quite capable machine

[@heartpng]

It is a fair test, since you're using only what you get out of the box for each. Few people have a vacuum sealer so those of us who would go for the $50 machine would be using basically the same method of cooking.

[@selenamoreno7689]

He made a simple compound butter...if you want to make a complex compound butter...do.all of the steps that he did....BUT LOW HEAT IN MELTED BUTTER AND INFUSE YOUR FLAVORS IN THE BUTTER....its worth it

[@HowToCuisine]

I am all for the $300 one. If you want kitchen equipment, better to invest in a good machine one time then trying to get the cheaper one and having to change it very often! Sometimes there is just a reason for the price 😍😊

[@gswpower7098]

The 300 dollar one is worth every dollar ... its magic

[@justinwhite3541]

Alvin is definitely my favorite person on this channel lmao

[@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.

[@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!

[@zakariadehache1235]

When Alvin talk his nose holes move DAMN

[@refineKC]

The black gloves give some kind of... vibe.

[@GTR72]

Vaccum sealers are $20. You need to use the same bag to test the difference. There should be minimal difference as it's just a hot water circulation device. Temperature might be off by a few degrees, but you can adjust.

[@ShivKripaKSM]

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

[@JustADioWhosAHeroForFun]

That steak cleanses the soul

[@HDZOMBIE]

Sous vide and compound butter, Guga would be proud

[@boomerpalaris]

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

[@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.

[@Lbintab]

Should have done the water displacement method to remove the air from the ziplock bag. I would argue that it’s just as good if done right.

[@brendarigdonsbrensden.8350]

ALVIN put the bag in water to push out and displace air pockets then seal zipper and clip to side of water bath ......

[@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.

[@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.

[@thecrowing1989]

This feels more like a vaccuum seal vs. ziploc water-displacement comparison than comaring the two machines. They seem comparable. Main difference is the sealing method.

[@curtisbracksieck]

The Anova cooker is actually only $150 by itself. You should get a vacuum sealer with any cooker. I have the Anova and it works great. I use it over wifi regularly; find a recipe with time/temp and just click cook.

[@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

[@ColABoxS]

another tip: use the firetorch!!! much more fun than in the pan

[@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 🥩🍷.

[@ManhNguyen-me8bj]

Med rare should be cooked at 132 to 135. Plus the zip lock bag you can push all air out by pushing the bag under water with a corner open. Once all air is out just lock the zip lock bag and it will be good as the vacuum seal bag.

[@SugarMagicbyCristina]

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

[@at-boy]

Quite interesting that the Anova came with a vacuum sealer in this video, because the Anova doesn't normally come with a vacuum sealer, it's a separate product.

[@itsaps4520]

Well if u were to vacuum seal both steaks you’d see a more precise result

[@amishab6953]

I honestly like this side of alvin better

[@evelienjanssens9526]

I use a straw to remove all the air out of the zipplock. Works very well.

[@MyHomeFoodsCrafts]

Wonderfully made thankyou for sharing

[@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.

[@hazordusclan6814]

I simple man I see Alvin I click

[@jonathan6015]

he truly is the leader of the chipmunks

[@animationsfa4478]

No views 30 comments.... okay KZbin i see you

[@acexanime3859]

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

[@mischiefmaster6385]

Now there are 2 variables. The bag and the sous vide machines. I’m getting the 50$ one

[@hkdavidtsang]

The Vacuum Sealer does not take out the air 100% I would say 99%

[@Eskil111-u9q]

Lol the start xdxd that looks so *tasty*