SOUS SPEED: Sous Vide But 4X Faster

[@bartoscar]

I still can't believe how many people whine about a "sales pitch" in your videos, even this one where you demonstrate the same technique with a more basic thermometer. Your videos are brilliant and informative, and I was happy to buy a Combustion thermometer when they went on sale earlier this year.

[@HeraBek]

We're just mad that he's such a good salesman he can convince us we want his product even though we know it's a sales pitch.

[@Grazfather]

Yep, the info is good, and he tells us how we can do it without his product, but also makes it obvious how his product would make things easier. I had heard of the combustion thermometer a long time ago, but after literally sous viding a steak for 90 minutes just last night, and seeing this video just now, I just pulled the trigger and bought one.

[@Erick726]

He has zero personality and is trying to sell a product so yes people are going to be upset at his sales pitch. I nearly fell asleep a minute in and he's giving off scammer vibes.

[@damncritics]

​@@Erick726 Must suck to have such a short attention span

[@HourRomanticist]

Can't argue if it really works.

[@Tinil0]

I do appreciate that even though you make these videos to advertise your products you also tend to include ways to achieve the same result without them. That's honest and keeps the videos from being JUST advertisements.

[@ChrisYoungCooks]

While the thermometer is what pays the bills, the fact that the thermometer can do these things is because I want to be able to do them more easily-rather than having to hack things together. In a sense, the thermometer is just a byproduct of my constant experimenting in the kitchen.

[@edipisreks5535]

How about overheating the water and then dropping the temp once you add the food? That should give a slow gradient cooling down while still starting at a higher temp. Worth experimenting with.

[@Rascal455]

​@ChrisYoungCooks this technique cant be used in anything but beef. As the point of sous vide and to be able to cook meeats at a lower temp while killing bacteria. Such as chicken which need 165 to flash kill bacteria, but bacteria can be killed at 130 degrees if kept there for an hour. That why this wont work on pork or chicken or antything but red meat where the bacteria cant penetrate the muscle meat.

[@yuletak]

​@@edipisreks5535I think this implies you would need to invest a lot more time to figure out the process. With the remote thermometer, you could set an alert (I'm assuming it comes with such a feature) to notify you to do so vs having to keep checking manually to verify status.

[@Tinil0]

@@ChrisYoungCooks That makes me wonder, are you working on any other devices now? Your love of food and experimentation definitely comes across strong and there is an endless array of things that could potentially be worked on to offer new ways of achieving stuff in the kitchen.

[@PlasticBagable]

Babe wake up meat jesus just posted

[@superorganicbaby]

This is hilarious😂

[@warrentoles3127]

Haha meet Jesus lmao

[@foodieferdiedmaniac420]

best comment so far 😂

[@BothellPlaysMusic]

Laughed out loud

[@jetfuelabuser01]

Seriously I can't believe this evaded me for 7hrs

[@chongli297]

I feel like we're slowly inching towards home kitchen closed-loop industrial PID controlled cooking. Just need to get the thermometer talking to the heat source! Combustion Inc partnership with sous vide circulator, countertop convection oven, and air fryer manufacturers? Or more ideally, an open standard protocol for control of appliance temperatures using feedback from the thermometer. Damn I'd love to work on that! May be a tough negotiation to get appliance makers on board with opening up their wireless controls though...

[@alexschubert]

I have a Sous Vide Magic that lets you turn any dumb device that gets hot like a rice cooker or a Crock-Pot into a PID controlled bath.

[@kswaid1]

An open standard for this stuff would be amazing! But I sadly see almost zero chance of that happening because it prevents companies from forcing you to stay in their ecosystem.

[@alexschubert]

@@kswaid1 yep currently mad at anova for removing Wi-Fi and Bluetooth from there original sous vide models.

[@bcbock]

GE has a sous vide probe for its induction ranges. It’s not great because it’s battery powered and every time I’ve reached for it, the battery is dead and has to be charged via USB.

[@alexschubert]

@bcbock that's not fun. Should just be plug and go

[@iTzDritte]

1:49 These IRL cross-section shots astound me every time 😮

[@Gafgarion852]

We need a behind the scenes video on these, they are fantastic.

[@nahum3557]

@@Gafgarion852 If I had to assume, the meat is cooked to presentation in the video in a different pan, cut open then lined up on the half pan.

[@blurryface6261]

easy AI.

[@SprDrumio64]

@@blurryface6261 get out, now

[@ValNaUnd]

@@blurryface6261 its not ai, hes shown how he did it with his airfryer where he literally cut his airfryer in half for the shot so i doubt he would use ai for these now

[@AdrianUsual]

The circulator knows what temperature it is at all times. It knows this because it knows what temperature it isn't. By subtracting the temperature from the temperature it isn't, or what temperature it isn't from which it is (whichever is greather), it obtains a difference, or deviation. The power subsystem uses deviations to generate corrective commands to drive the temperature from a termperature where it is to a temperature where it isn't, and arriving at a temperature that it wasn't, and it follows that the temperature that it was, is now the temperature that it isn't.

[@ChrisYoungCooks]

That skit is solid gold.

[@mechanicalmonk2020]

The original wasn't a skit though

[@Kuchenrolle]

What is this from again?

[@hc8714]

what you said is just pid. what he tried to explained is the correction on top of measuring water temperature. interestingly home beer brewer has been combining both the method, ie a wireless thermometer. Wonder why the joules team did not went with this approach.

[@Suthriel]

@@Kuchenrolle The missile knows where it is... ^.^

[@augustoarns4954]

Now you should create a sous vide machine that communicates with your thermometer and does all this automatically, that would be cool!

[@gustav901]

I would replace my current sous vide machine if there was a combo that did this. @ChrisYoung take my money

[@floxbr9350]

Not sure if this would work, as the sous vide machine cannot cool the water down (unless you have something far more compex in mind than a circulator). Sure, it could just sut off the heat early enough, but that would probably negate most of the advantages of this approach.

[@shokwave00]

I came here to say the same thing

[@Baunmwolle]

​@@floxbr9350well there are espresso machines like the Decent DE1 that control water temperature by mixing hot and cold water to achieve temperature profiles. So maybe one could buy a 4000-6000 Dollar machine to stick a piece of meat in the porta filter?

[@isjami21]

came here to say this too. cooling the water for you would require some overengineering... but i'd still buy a product that *only* took care of the temp drop step. i can do the cooling myself as long as it notifies me.

[@Proxima256]

I will never get tired of your brilliant use of the cross section

[@Jasper_57]

Can you figure out a way to let the thermometer communicate with the sous vide? I'd be willing to purchase a new sous vide if that meant that my predictive thermometer would be able to communicate with it and speed it up, without having to go through the trouble of measuring it like right now with the joule turbo. Maybe a collab with your old colleagues?

[@blairhoughton7918]

If both the thermometer and the SV are phone-connected, the phone app could control it all.

[@ethangrewe583]

You can use home assistant

[@mikemeskel]

I’d be shocked if somebody wasn’t already thinking about that. It seems like the next step in the evolution of these products.

[@richardnewton7303]

Chris, a long time ago I worked for Vie de France (now Cuisine Solutions) as they were launching their sous vide program for the food service industry. Flash frozen, and we had a double bath reheaters, one to hold the food and the other to quickly bring it up to serving temperate. Needless to say, I was one of the first to purchase the home SV machine. What you are suggesting makes perfect sense, will try it soon. And on another note, your thermometer, which I purchased as soon as I heard about it, is brilliant. Thanks!

[@ChrisYoungCooks]

Hello! Yes, I know Cuisine Solutions and a bit of the history with Vie de France. That's super interesting background and makes a lot of sense. Give this a try and let me know what you think.

[@ntq1ty]

Delighted to see Douglas Baldwin mentioned and still involved in sous vide innovation. His books and their tables were my original introduction to sous vide cooking at home using a homemade PID controlled slow cooker. It's a shame that grammatically 'Sous Vite' doesn't make any sense (but then 'sous vide' doesn't make sense either as the vacuum part is secondary to the water bath and indeed not necessary as Chris's Ziplock shows).

[@blairhoughton7918]

Whatever happened to "Boil-in-Bag"?

[@JMY1000]

Hey Chris! Great overview; as someone who works with control theory on a reasonably regular basis, it seems like the clear solution is full closed-loop PID cooking. You've already got a fantastic wireless thermometer; why not integrate that with a custom sous vide with a target uniform temperature? No need for any of the tedious measuring and guesstimating of the Joule Turbo; the rate of thermal transfer should quickly become apparent thanks to the multiple temperature sensors in your thermometer. Going a step further, there's no reason you couldn't integrate this functionality with a smart oven. Anova and June have something like this, but it's a single temperature sensor which vastly restricts its capabilities.

[@slick8086]

In my experience, a longer hold time actually tenderizes the meat a bit. For me one of the benefits of sous vide has always been getting better results with cheaper cuts of meat in addition to "not over-cooking so speed was never that important. Also, a 16-hour tri-tip rubbed in Mitmita seasoning has won several neighborhood summer cookoffs.

[@Matzes]

Totally different scenario

[@timlaunyc]

The video is about speeding up cooking of a singular steak. He clearly states tender cut of meat. Not a larger cut of meat. Not a tough cut of meat.

[@PabloEdvardo]

What I love about your videos is how obvious these tips are after you hear them, but until you made the video I wouldn't have thought of it

[@theritchie2173]

I watch KZbin cooking videos on a daily basis - how did I never see this channel before? They really need to work on that recommendation algorithm.

[@LarryStrawson]

Doing an SEO analysis of Combustion Inc videos shows they do very little SEO to optimize their videos for search. If they did, Im sure the channel would explode overnight as th content is top notch!

[@BigSteve93015]

As always you present a lot of information to ponder over. 100% of this may be transferable to my competition steak cooking. Experiments will tell. Thanks Chris.

[@김한솔-y7c]

Hi Chris love the video May I propose a video idea? I saw many claims about how and why stainless steel stick and why heating it makes it nonstick but I never saw proof I believe you are one of the few people who can get to the bottom of this Would you make a video on this topic?

[@ChrisYoungCooks]

Stay tuned.

[@김한솔-y7c]

@ thank you

[@philipp594]

It’s called the Leidenfrost effect. The food essentially rides on a cushion of steam, because moisture from the product instantly evaporates the pan material doesn’t matter for this to happen, just the temperature. But stainless steel „sticking“ is more complicated than that. The pan expands when heated, there are super small valleys (microfissures) in the the pans surface, when you add your product you are cooling down that part of the pan and the food adheres because some of it is trapped in the valley that contracts when being cooled down by the food. It will release once the pan reaches the temperature for expansion again. Some stainless makers like Mauviel claim that food sticks to stainless because the pan is too hot, I don’t know if there is anything to that.

[@김한솔-y7c]

@philipp594 try pouring a cup of water into a 220'c pan it will instantly cool down You can have a mirror finish, and it will still stick And surfaces like raw copper don't stick as easily If the holes close by cooling down, there can't be any leidenfrost since the pan cools down

[@김한솔-y7c]

@philipp594 and if the temperature is the problem, you wouldn't need any oil

[@erikcullins2364]

I'm a huge fan of Combustion Inc.'s thermometer though I appreciate Chris showing the same technique using other tools (and even the ziplock bag technique). I am curious what the texture difference of the quicker cook is and assume that is why he's specific about tender cuts.

[@ChrisYoungCooks]

No texture difference compared to conventional sous vide for tender cuts that cook in a few hours or less.

[@Simphonica]

The ANOVA precision oven can do exactly this without any manual steps. You put the included thermometer in the meat, set the sous vide temperature a bit higher than the desired temperature and you can set it up that if the thermometer reaches a certain temperature, it will lower the sous vide temperature.

[@jarradtait5322]

The question is getting the cool down calibrated correctly. I've found my ANOVA combi is highly insulating and opening the door causes the humidity to drop precipitously so unless I vacuum bag my food I suspect the cool down will be far slower then ice in the sous vide bath - but in theory should still work so long as we trigger the cold down early enough

[@corpsie-diytools38]

Unfortunately, that oven is quite expensive and "Sous Vide Mode" isn't the same as real sous vide. I can see how it would be appealing for specific users and applications though

[@marcswindle5054]

@@corpsie-diytools38 why isn't it the same thing? I use my anova oven to sous vide nice steaks all the time without a bag and literally can not tel the difference between that and a bagged water bath.

[@corpsie-diytools38]

@@marcswindle5054 - It's literally a different process and doesn't use a sealed bag.

[@marcswindle5054]

@@corpsie-diytools38 it's literally the exact same process and doesn't need a bag.

[@Krystofar]

So glad my wife bought me the new version of your Combustion thermometer for Christmas this year!

[@wclarknewton]

Yeah , I’ve kind of a third way of doing this. I use an electric kettle to go to up above the cooking temp 20 f , add the sous vide set at the right temp the let it ride out. It’s specific to the steaks I cook, sounds like joule is more adaptive but there’s also a pretty decent margin of error to play around with.

[@stragulus]

This one sounds the most appealing to me of all. The perfect balance between lazy and speed.

[@VIP-ry6vv]

I was waiting the whole vid thinking that the predictive thermometer inside the sous vide bag would be a game changer. You never disappoint. Perhaps a companion sous vide machine that communicates with the predictive thermometer would be the ultimate set it and forget it method

[@TheLoveCats75]

Thank you, thank you, thank you! I so wish you had a “thank you” button here so I could give you that proper thank you! My husband is going to love this!

[@hero314]

Well Chris, you really want to know what I think? I THINK I'm tired of dropping hints to my wife about a certain wireless thermometer I'd like for birthdays, anniversaries and Christmases so I THINK I'll just have to cut out the middle-woman and get one myself.

[@Pwnr145]

This is insane I can't believe I didn't think of this but as you explained it it became obvious. Thank you!

[@stevecohen1267]

Brilliant, I love how you use science to make cooking easier and better. Can I suggest a new name for this technique: "Sous Vite"

[@yuletak]

Very informative with the food science. For food that don't do well with sitting in a sous vide bath for hours (like chicken breast and seafood on weeknights after work) this is brilliant!

[@crcarlsonUT]

The sustained innovation in this area is really amazing. Thank you for sharing your technique.

[@ANTOCOOKINGART]

From your explanation and seeing the actual implementation with some of the tools, including the methods related to cooking, I understand it very well because the tools and understand of techniques and methods of cooking faster and to maintain the quality of the meat so it is very useful for chefs who want to make their cooking better and I support and love your this video thank you for sharing.❤

[@SuitedCynic]

This was VERY interesting and, for me, it was a bit of a rollercoaster. Yes, setting a higher temperature first to speed up the heating process makes a lot of sense, then I thought "oh great, can't use my Anova for this", then you drop "this is how I did it with an Anova that doesn't use our math". Good lord. =D What I like about how I sous vide is, that I'll prep everything in the morning (if we are talking steak) and start it via the app - it's never me doing it spontaneously, but very much premeditated. Chris, this has given me loads of answers and inspiration, but I also realize, that I am flabbergasted, thinking about how I want to, and can, incorporate this into my cooking. I'm an amateur, and my cooking is very technical, so it seems like your video booked me a fast train ticket to nerd town, where I'll have to spend """some""" time to evaluate, how my food can taste even 1% better (because I will make it a POINT, that it's that much better).

[@kyleatwork]

One thing to keep in mind - shouldn't the core temp still be held for some time if you're trying to pasteurize? E.G. if I can get the core of chicken breast to 140F in 90 minutes traditionally, but pasteurization at 140 still takes 10-15 minutes, shouldn't it be held there for some time for proper food safety?

[@KaitouKaiju]

No. 140 is the temperature at which everything is already dead, especially being heated for such a long time. You only need to hold the food above 140° if you aren't eating it within that 2 hour period before it becomes unsafe. Another note is that FDA guidelines are very conservative and in a practical sense are way overkill for the average home cook.

[@kyleatwork]

@KaitouKaiju presumably if we use this fast technique and the core temperature only JUST reaches 140, it wouldn't have been there for very long at all? Pasteurization charts indicate you should hold at 145 for 3mins or 140 for 11ish minutes to get something like ground beef to safe levels of cooked. Maybe ground beef is a lot stricter due to sanitation than whole cuts/chicken breast?

[@corpsie-diytools38]

​@@kyleatwork- Yes, time at temperature rules for pasteurization still apply.

[@corpsie-diytools38]

​@@KaitouKaiju - You are wrong. Time at temperature pasteurization rules still apply.

[@jerga2002]

Your B-Roll is amazing! What great shots with the pan and steak cut in the middle

[@Maziusklein]

This is one of the best KZbin channels

[@maidpretty]

So, you basically did the work of a PID controller. I'm an automation/control systems engineer who enjoys cooking. Back in university years (before the smartphone era) I didn't know that something like sous vide existed, so I took two aluminium plates, slapped heating elements on the back, set 2 bimetallic probes for the meat (center, near surface) and 2 for plates surface, then I found a micro controller on a PCB with analogue inputs for the sensor array. The math is really simple here, just some tweaking for aluminium plates thermal inertia, heating elements were driven in a duty cycle mode (basically a PWM) by 2 digital outputs. It took 20±5 minutes to drive a steak to desired state depending on mass and target °C (set with DIP switches on controller PCB). PS. I had plans for a mark 2 with non-stick coated plates (made from frying pans) and more powerful heating elements that would sear the stake in phase 2, but never made it.

[@Kogworks]

Did… Did he just essentially advertise a sous vide product he helped develop, then tell us an easier and cheaper way to do it that doesn’t involve controlling for variables, then advertise a thermometer he also developed that works for the easier method, all whilst explaining how to sous vide your stuff faster? O_o

[@ChrisYoungCooks]

Yes

[@scridernguyen]

The selling point is convenient. A normal person isn't just gonna keep temp check their food every minutes. Which is crucial because we're drooling apes. It's a clever way to sell it.

[@ivangeorgiev4774]

@@ChrisYoungCooks All thanks to Lord Gaben !

[@xipalips]

​@@ivangeorgiev4774I've always wondered why that video got pulled

[@KaitouKaiju]

Let him cook literally

[@permanentfitness1919]

Brilliant - this may shorten up the process enough that I actually want to use the sous vide method much more frequently

[@Berkana]

This is a legitimate breakthrough in cooking. I was wondering what kind of advancements could be made after sous vide became popular. This is arguably a huge leap forward for sous vide cooking.

[@sew3521]

It is always a great day when Chris drops a video!

[@SomeDudeOnline]

That is super cool and I especially love that you provided the necessary info to do it without buying the fancy juul that does the math for you. Very respectable. I think I'll utilize this when I do something that would otherwise take a very long time like a Prime Rib, but for regular steaks, I don't mind the wait.

[@OneDollarWilliam]

Me - With the video still going, about to post a comment wondering why Chris didn't just put a Combustion thermometer inside the vacuum bag? Chris - Slow down cowboy, I know my business.

[@wormysxl]

I'm confused, this feels like we're skipping the safety reason for sous vide processes. This won't reach the 5log reduction in pathogens that the full sous vide time does. You need the meat to be at the 130 degree point for at least an hour, but you're pulling the meat once it reaches the 130 degree point.

[@paulemge9156]

If you are doing sous vide for safety, the yes. But any steak cooked ‘normally’ would be this way too. Plus the interior of the steak should be fine, I guess if there were pathogens on the surface and you ‘poked’ them in with the thermometer you might be in trouble, but I doubt it is much of a risk

[@wormysxl]

@paulemge9156 it wouldn't though. A steak cooked normally would have its exterior temperature immediately sterilized by the heat of a pan or grill. By holding the steak in the danger zone for an extended period of time you exponentially increase the risk that foodborn pathogens multiply on the surface and can penetrate into the meat. Sure anything on the surface will be killed with a sear after you finish this type of sous vide, but any that penetrate from the surface will not. This is a dangerous increase to food born illness and should be avoided.

[@giuliotallarico3739]

I think you missed the point. He is saying that the internal target temp takes 60% longer than necessary to be reached. If youre worried about bacteria, get it to that temp and hold it there for 15-20 mins or however long the food chart says. The point remains that you can get to eating faster whether you cook immediately or hold at target temp.

[@wormysxl]

@@giuliotallarico3739 130f for 56min is the 5log reduction.

[@PhycoKrusk]

What protein are we talking about? If pork or chicken, I can understand there might be some concern, but not for beef, which if cooked rare or medium without sous vide is never going to reach that temperature for that time internally. You might be confused about meeting standards, but the rest of us are confused because there doesn't appear to be a problem.

[@Savoryaddictions]

Thanks for the video Chris. Excellent concept and idea. I can't wait to try. BTW - we can't wait to use your "Turkey Paint Technique" again this year. We might even try cooking from frozen. All of your videos are always so interesting and informative.

[@Lettuce-and-Tomatoes]

I have three Anova immersion circulators (the Anova One and two of the “professional” grade versions like you showed in this video) and I’m sick and tired of their cheap, toy grade plastic clamps that always break prematurely. I’m buying a Joule Turbo after watching this video as soon as I can save up for one or unload a couple of Avova’s. Great video!!!

[@Mark-ks9jj]

Its also in the Breville Polyscience hydropro plus circulator which is also thanks to Douglas's maths. Delta V is gold.

[@ChrisYoungCooks]

Not really deltaT, which relies on looking at the core temperature rather than controlling for the actual cooking temperature at the surface. And I don't think Douglas contributed to the math on that circulator, just the Joule based on my conversations with him.

[@Mark-ks9jj]

@@ChrisYoungCooks I knew he'd been down here in Oz a few times working on Breville's gear, from talking with him Id assumed he also contributed to the Polyscience toolkit software.

[@DamianSheesh]

Dang this is genius. If I didn't already own a Typhur, I'd get one of your Combustions all day. Also appreciate you show this can be done with any instant read.

[@foodieferdiedmaniac420]

It’s so cool that you do all of these scientific experiments for us so we don’t have to do it. Excited you finally have the predictive thermometer max 900F but waiting for the two thermometer bundle. Also, waiting for you to review the Anova Precision Oven 2.0 bag less bath less sous vide cooking😁.

[@kikimeto]

I smelled the Sellout of the "2nd Generation Combustion Predictive Thermometer" through the vacuum sealed bag But hey, i love these videos and the job you are doing. Admirations.

[@golfwhiskey871]

I’m a mechanical engineer with emphasis in heat transfer and was loving every minute of this video! My take away is that I can now start my bath at 150F, when the steaks first go in and then reduce to normal desired cooking temperature thereby cutting my cooking time in half. The steaks can also remain in the steady state temp bath as long until needed. I sear on an IR grill, so I think I’m also going to move to an ice or cold water bath after cooking before the grill in hopes of re-absorbing water and not overshooting internal temperature during the grilling.

[@corpsie-diytools38]

Dialing in your salting or brining techniques will help the most with meat's moisture retention.

[@Iisakki3000]

I knew you were going to sell me that probe in the end before I even clicked but damn that's a convincing sales speak. And it was also entertaining to watch and provided useful info even if you don't buy one. Awesome.

[@coronabuster3611]

Wow this is great. Most of the time I can use the set it and forget it method but I like that now I can use this new much faster method.

[@MangoMotors]

I'm honestly glad that he first showed us a method that doesn't require only his expensive thermometer.

[@reodds]

Great video Chris. As a long time sous vide user, this makes great sense. I wish that your predictive thermometer was a bit less expensive. The pricing makes it beyond the reach of most casual home cooks...

[@NamvarYeganeh]

Thanks for the nice video. My concern is always using a plastic cover. Are there any alternatives?

[@iTzDritte]

I know what I’m putting on my Christmas/Black Friday wishlist 😊

[@halflucan]

Chris in a bubble bath?

[@zendisc]

Love how you explain and illustrate things, using science (and common sense), love watching your videos and learning. But... wow, such a brilliant advertising in disguise... (not to say the products are bad)

[@ladafum]

Chris is casually dropping the best KZbin food content there is.

[@Jayfoxpox]

would an infrared thermoeter be effective on testing the surface of the product aswell?

[@ChrisYoungCooks]

Yes

[@Fer0city18]

Me: Baaaaaabe! From downstairs: WHAT? Me: Chris just dropped a new video. From downstairs: Dang! Why did you not just lead with that! As always, fantastic video Chris.

[@atoth91]

These ads are amazing, thanks for raising the bar with these products. Just hope these things become cheaper some day :)

[@GeoffDeGeoff]

I'm very impressed that you are selling products but you're also telling us how to do it without and I'm disappointed in myself that I hadn't even thought to try this beforehand usually what I do is when I want to do something with my Anova I plan the night before so I can stick it on in the morning and therefore it doesn't matter how long it takes. Very interesting video, thank you very much

[@nicknmm09]

Glad to see you post again know it hasnt been a long time but i wish it was possible you posted daily lol

[@inoob26]

Chris Young is basically a always on topic version of Linus from LTT but instead of random ads he is always waiting for the moment to pull out his wireless thermometer lol

[@edwilderness]

So, the first generation predictive thermometer can't be sealed in a vacuum bag with the meat for this method? But it could be used in a ziploc bag for this method? Thanks, Chris.

[@callmejs]

Super interesting!! How about pasterization time/temperatures curve? Does the joule turbo factors it in automatically? And how to "add it in" with the manual method using your thermometers?

[@westsidethug45]

Isn't it amazing how much we enjoy watching advertisement by meat Jesus? :-D Great video by the way

[@xeracorocks]

Please chris, for god's sake, we need combustion inc distribution in europe. I NEED the thermometer but I can't possibly buy it here and I want to cry.

[@CliffieVanR]

Great video, Chris. I bought my combustion thermometer back in May of this year - is it safe to seal in a vacuum bag for sous vide?

[@nikilragav]

Loving the animations and that you're showing the exponential nature

[@Syanticraven]

This is great. I wouldn't be shocked if your next product was a sous-vide device that listens to your thermometer to automate a bunch of the manual work away.

[@DTS561]

Great video per usual! Quick question, how is the thermometer transmitting the data through the water to the receiver? Typically BT can't transmit through water.......?

[@cameronknowles6267]

This is how we sous vide at work but we just use timers to keep track of meats and keep the bath at 63c

[@Theonekhaled1]

You are so generous with sharing your wisdom! Always a pleasure ❤

[@DanTraina]

Hello Chris, Thanks for the videos. This method sounds completely solid, I'll have to incorporate it into my cooking. My question is with consistency of item cooked, because of time, not temperature. Do you find any improvements/differences in consistency when comparing minimum times with SV 1.0 vs SV 2.0?

[@FelixAndGene]

Appreciate your videos and looking forward to purchase your 2nd gen to add to the 4 types of remote probes I own. Not sure if I missed it, but please tell me that your probe integrades seemless into the sous vide to optimize the cooking with live metrics

[@williamcunningham5805]

Speaking as an automotive controls engineer (think the math he's describing, but for engine functions like throttle and spark), the two versions are: 1) Joule Turbo is feedforward control and 2) thermometer is feedback control, where you are the control loop. The correct thing would be to have an integration between his wireless thermometer and the software for the sous vide.

[@MrErdkamp]

Sooo.. combustion inc sous vide + thermometer when? 👀

[@isjami21]

came here to ask this

[@anthonyd4309]

Seems like a no-brainer and this is a setup video! At least, as smart as Chris is, I assume he is putting 2+2 together. :)

[@thorjohnson5237]

Any way to can get a Sous Vide heater to read your new-fangled thermometer? Seems like a win-win... esp if you make a "restaurant version" that instead of messing with the temps, burps and tells you to move steak #3 from cook to hold...

[@Kewkky]

When I saw that peak overshoot you were aiming for, my electrical engineering mind went "ahhh, I love control systems." I bet it was fun figuring out the feedback control system for this.

[@EnHacore1]

So next step is to combine the wireless thermometer with the souvide machine and have the souvide element regulate the temperature based on feedback from the thermometer

[@royceahr]

Well done! Wait, I mean that is a great presentation of how to use a practical method to Sous vide and come away with well cooked meat.

[@wiltmarlonelao]

As someone with a background in electronics, I think this would be even more fantastic if the data gathered by the predictive thermometer could be exported to the sous vide circulator and ran through a PID algorithm, allowing it to become predictive as well. Honestly, it’s a very small additional step that can fully automate this sous speed process. Perhaps it’s time you made your own sous vide circulator too, Chris?

[@77Fmydog]

i enjoyed this video. thank you for thinking outside the box! i love inventors like this

[@chefsword1]

Variables of initial meat temp going in. Also was water temp to start factored in the cooking times?

[@philipp594]

Did you use the data from the last sensor before the ambient, to know when to lower the temp? Did you shoot for 5C above target?

[@RobertGerrity]

So can the first generation combustion thermometer also be used in this same sealed fashion? Does it depend on the max water bath temp / method of vacuum sealing being applied?

[@ChrisYoungCooks]

Vacuum sealing is not recommended for the first generation thermometer, the sudden change in pressure can cause the seal to shift and leak.

[@twtan4959]

does this rapid method w higher temps mean more water loss from the steaks? also will the combustion inc app/device help tell us when to drop the temps?

[@ChrisYoungCooks]

There is no difference between a steak cooked this way and not cooked this way, that's really the point. And the Combustion app does let you keep an eye on the surface temp of the steak so that you know when it's time to drop the bath temp.

[@ericgustafsson9008]

Sound awesome but doesn't it change the texture? Long time in the sous vide can really alter a piece of meat. What about the 4x shooter time in the turbo?

[@ChrisYoungCooks]

If you're cooking at temps below 140F/60C for less than around 4 to 5 hours, there is very little conversion of collagen to gelatin, so not much changes about the tenderness of the meat. So taking 20 minutes to 2 hours to cook the same tender steak results in a texture that you wouldn't notice as being different.

[@ph15h]

I have 2 1st Generation CPTs. I cook sous vide often but I don't know if I could justify buying a third or fourth CPT just for sous vide usage. Plus they look pretty similar, I wouldn't want to damage the first generation ones by not knowing which I can vacuum seal and which not to seal. Is the screw position on the sides, the only visual difference between the 2 generations? (I know there's a lot more going on on under the hood). Also, are there any early adopter discounts for Gen2 for people that preordered Gen1? 😅

[@sticklane]

How does this work for meats where you might want to cook to lower than the recommended temp, for slightly longer, to ensure pasteurization? e.g. Chicken, you might want to cook to 150F, but then hold there to pasteurize. Do you just leave it in the holding bath for the desired holding time?

[@sticklane]

Also wondering: how well (or not) does this work for stuff cooked from frozen?

[@1shagg420]

Very interesting. So the time difference doesn't affect the tenderness? Or is this why you specified that it works on already tender cuts?

[@corpsie-diytools38]

Does the Combustion Thermometer app have an Alert for when the unit calculates the real temperature reaches a desired point? Basically, one that could be used as the "Hey, turn down your sous vide" aler.

[@antonc81]

I’d love to see the combustion engine and grill gauge in action. Seeing them on the website but would be awesome to see you do a brisket on a Weber or something.

[@bangoker]

I _just_ got my Combustion Thermometer a couple weeks ago (its still in the box) is it possible to exchange it for the new one?

[@BrentRose]

Worth noting that the PolyScience HydroPro Plus includes a probe thermometer that pairs with the sous vide itself so it can do this automatically (they call it "delta cooking"). It is $600, though.

[@ChrisYoungCooks]

Delta T cooking isn't the same thing. It does adjust things, but based on the core temperature. You won't get anywhere near the speed up with deltaT cooking.

[@BrentRose]

@ChrisYoungCooks sorry maybe I'm confused. Doesn't delta cooking use an even greater temperature differential than the few degrees method you illustrated here? Wouldn't that increase the cook speed even more? When I've done it it cooks mighty quick...

[@BrentRose]

For example, in my experiments with delta, when I cooked a thick pork chop I set the water to 155F and the probe alarm to 143.5F and it cooked in 45 mins. A thick salmon fillet was an even better example. I had the water bath at 180F and the alarm for the Internal temp set to 122F, and it only took 13 minutes. The texture was absolutely incredible (a bit more variation compared to normal sous vide salmon, which can be a bit homogeneous for my taste).

[@iTzDritte]

3:03 Chris channeling his inner Margot Robbie from The Big Short 😂 Amazing reference and execution

[@nicholasborrelli7544]

Um...not sure what you mean by the Margot Robbie comment but she did the bathtub scene for The Big Short movie...

[@marjoe32]

I agreed with all your complaints of the method, and also agree this makes me MORE likely to try Souve more often

[@MatthewParksSr]

Hmmm... This is great for a single steak. How does the math change with multiple steak or pieces of meat? Would it take longer for the Sous Vide to maintain temperature with the additional cold surfaces?

[@kevinmchugh6574]

Is the original combustion thermometer able to be vacuum sealed and placed in the water bath?

[@WarLock0722]

Do i see correctly that your temp probe also has some open source API and documentation? Combining that with Anova's API to control the sous vide sounds like one hella fun of a project. I'm getting excited about a winter break project.

[@RobNRodriguez]

This reminded me of the older (way older) style of sous vide with warmer baths and hipodermic probes. But simple enough for everyone to do it.