Sous Vide beef steaks in your Thermomix

Oh my goodness, this is simply the very best way to cook your steaks, tender, and tasty ... you simply MUST try! I LOVE my Thermomix!

[@janiceteo2205]

Thank you Collette for your super video - I love how you explain everything so clearly and without bells, whistles or distracting background music. I look forward to more videos!

[@mayoutubs]

Great video, thank you for the extra tips. The result was yum.

[@lolasadipe6014]

Fantastic demo, so easy to follow! I’ve just discovered your channel as I’ve decided to go for the thermomix and I’m really enjoying all your videos. I hope you’ll make more of them! xxx

[@CollettesThermieKitchen]

So glad you found it useful and found me :). Don't forget Lola, if you are in Australia and need a consultant I can help :). Here is a link to my Facebook Page facebook.com/collettesthermiekitchen. I can also be found on instagram. Have a wonderful Christmas, see you in 2021.

[@beatrixjones2982]

I almost fell over when I saw the price tag for that appliance. $1500!!! Holy cow

[@CollettesThermieKitchen]

@@beatrixjones2982 its not another appliance, trust me it is THE appliance and worth every cent .... Collette x

[@trinablum7102]

I like mine medium-well done so thanks for the tip at the end. I wouldn’t have thought of giving this a go if I hadn’t seen you demo it as would have thought it too difficult. It’s on my list now though thank you.

[@CollettesThermieKitchen]

Love that Trina. It really is a perfect steak x

[@merrymacmurphy]

Nice demo. Love your kitchen!

[@CollettesThermieKitchen]

Thanks Merry. Still getting use to higher bench!

[@fermento]

I have never bothered resting a sous vide steak. It is thoroughly cooked in the sous vide side before searing. I have even heard of people using an ice bath after sous vide, before searing, to ensure a steep temperature gradient, keep more of the inside of the steak rare, while still enjoying a nice caramel crust. Though for myself, I just pre-heat a griddle to smoke point and absolutely flash sear for 25 seconds. After removing the smoke alarm battery that is ;)

[@TheAyurvedic]

I wish I lived closer. I love your video. Thank you.

[@CollettesThermieKitchen]

The virtual world makes us all a bit closer. Do you follow me on Facebook? facebook.com/collettesthermiekitchen

[@user-dl6zx2ht8i]

Καλημερα!!!! Βλεποντας τον τροπο που μαγειρευετε αγαπησα περισσοτερο το κρεας,αλλα και το thermomix.Τωρα θα το χρησιμοποιω ολη μερα και καθε μερα.!!!!!! Εχετε τρομερη μεταδοτικοτητα.Ευχαριστω.!!

[@CollettesThermieKitchen]

Παρακαλώ. Απολαμβάνω!

[@agent_pires]

Nice video and explained very well thanks!

[@CollettesThermieKitchen]

Thanks :-)

[@gdanskglodek7204]

amazing i have to try thanks

[@CollettesThermieKitchen]

Itys real fab. Enjoy xx

[@nniaga04]

Good video. Don’t think you need to add lemon to the water I have a sous machine and have never had the need to do that bit even for cooks well over 12hrs

[@maciekmako666]

Put in to the ice for 3min after end of sous vide, garlic on to vacum ;)

[@gameroost6359]

Hi, I love your video and will try it soon. But I have another question : where can I find the herbrack on kitchenwall ? I’ve been looking everywhere and now I see it on your video 😀

[@CollettesThermieKitchen]

Thanks Gamer, also please follow me on Facebook facebook.com/collettesthermiekitchen The herb rack is available from TM Essentials or the Kitchen Warehouse, both are on line :)

[@zoe9190]

Personally, i would of also added butter into the steak bag as well as salt and pepper.

[@joebro4017]

I liked the video, lots of good tips. I like steaks for my fast food... do you really have to leave it for an hour and a half only to then pop it in the pan I would use to do it in the first place? Have you tried less time, out of interest (the mass of fillet is a contributor here, though obvs). Sorry for all the questions, I’m trying to decide whether it’s worthier getting the sealing kit as well, to turn my fast food into a lengthy process? What else do you use that for? (Sorry for all the questions) Thanks for videos! xo

[@atran6306]

Of course you can just sear it like normal, this is just a fancier way that chefs do. If you want to try it, you can get or ask for your steak to be vacuumed at the butcher to skip all the sealing steps.

[@CollettesThermieKitchen]

Joe, you really need to try it, it's so soft. This is the only way I cook my steaks now, you just pop them on and forget. Hope you give it a go.

[@CollettesThermieKitchen]

@@atran6306 ooh, never thought of asking my lovely butcher to vacume seal for me. Great tip!

[@herbertwilliam8480]

I have a Tokit that has a sous vide mode. I think it's a special mode for French cuisine, and the steak is so tender that we can't do it on other kitchen utensils.

[@markproudley5742]

Thanks for the video, steaks look great I am going to give these a try in the TM6. A quick unrelated question, where are the spice/food containers that you have on the wall from? Thanks

[@CollettesThermieKitchen]

Hi Mark, I am sure you will love the steaks. You can get these containers from the Kitchen Warehouse or TM Essentials who are both on line. I love mine!

[@markproudley5742]

@@CollettesThermieKitchen Thanks - I will check it out!

[@sylvsav]

Hello! Can you also boil rice in the thermomix whilst the steaks are cooked? Thank you!

[@CollettesThermieKitchen]

Hi Sylvia no you cant.

[@CollettesThermieKitchen]

Sylvia, did you know you can cook rice in your Thermoserver. I will do a video on how in a week when I get back from my holiday. x

[@littlepea12]

Is it possible to do this in TM5 and without single-use plastic?

[@josephineleowtingtin]

I am looking to cook medium for my steak. However, I got the steak cut 1.5cm thick. Do I still cook them at 1 hr 20 mins ? thank you in advance for your advice

[@fermento]

Time is for thickness. Temperature is for doneness. Try 1Hr (not very thick), and 60°C (for medium).

[@nanoyabarrett432]

Can I use the bags etc in TM5 to sous vise

[@lynneclarke5470]

Can this be done in a tm5

[@andrewthomas3270]

Thank you so much what an excellent video, Lovely and clear information. 😊 I will try this if I can get the kit from Vorwerk UK here in England. TM6 Rules ❤️😊

[@CollettesThermieKitchen]

Thanks Andrew. Well worth it!

[@andrewthomas3270]

@@CollettesThermieKitchen I ended up buying a Vacuum Sealer from Amazon which is coming tomorrow, can I ask you please how long and temp to Sous Vide a Rib Eye Steak to Medium Rare to Medium if you may know? I don’t want my Steak Mooooing 😉

[@CollettesThermieKitchen]

@@andrewthomas3270 I would guess 1hr 30 mins at 50 degrees

[@andrewthomas3270]

@@CollettesThermieKitchen oh I am sorry I forgot that you gave the temp and time. Please forgive this Old Man, it must have been past my bedtime when I wrote that last night. 😏 Well that’s my except and I’m sticking to it. Love your Channel 😊

[@nanoyabarrett432]

When did you put the steaks in?

[@StaunchTrooper]

But I thought the bowl was stainless steel, having water in it for 90 minutes shouldn't cause rust.

[@wjmallett2251]

What speed do you use when doing sous vide steak please?

[@CollettesThermieKitchen]

Hi. Speed 1 :)

[@amandahynds2109]

Do you need to use a blade cover?

[@CollettesThermieKitchen]

Hi Amanda, you can do it with no blade cover but you will need to pop the bag in the basket, you will only fit about 2 steaks in there. Collette x

[@christianheitzer9631]

🤤🤤🤤🤤🤤🤤

[@ianmurray7970]

Ah yeah just with your convenient vacuum sealing machine...

[@tabletopspider2]

They are fillet steaks why would you want or need to do that to them Fillet is the worst tasting steak anyway

[@daniellarno7477]

Yes this is worth 2300 AUD lmao. just idiotic.

[@lizzielh]

maybe not to you but to others it is v worth it

[@beatrixjones2982]

It’s gorgeous but I can’t spend $1500 on a glorified rice cooker.

[@CollettesThermieKitchen]

Beatrix it is so very much more: kzbin.info/www/bejne/oYuqiqiFiLt9aM0