Sous Vide Beginner's Guide | Sous Vide Everything

The complete beginner's guide to Sous Vide Cooking. I teach you everything you need to know to get started in this awesome adventure. I share all that I have learned so far on this episode. Including your first sous vide cook.
* CONTENT INDEX *
0:55 Sous Vide Containers
3:05 What Sous Vide is all about?!
6:15 Your First Cook (important)
9:01 Bags, Plastic! Dangerous?
10:01 Bags Options & How to use it!
10:48 Vacuum Sealers
13:04 How to use ZipLock Bags
14:25 Steak Seasoning Advice
15:07 Water Level & Container Tips
16:51 Time & Temp
20:06 How to Season Steaks for Sou Vide
22:01 How to Bag Steaks
22:57 How to Vacuum Seal
24:26 Start the cook
25:33 Searing what to keep in min!
26:53 Prepping to Sear
28:13 Searing Lesson
* SOUS VIDE EQUIPMENT *
Anova Precision Cooker WiFi: amzn.to/2mi76T3
Joule Sous Vide Circulator: amzn.to/2mXdzRI
Sous Vide Container: amzn.to/2merrsb
Sous Vide Container Cover: amzn.to/2mbpTxt
Zip Lock Bag: amzn.to/2DFOiUr
Zip Lock Kit: amzn.to/2zn66A4
Vacuum Bag: amzn.to/2mXfSUO
Vacuum Sealer: amzn.to/2mtj1Oi
Chamber Bags: amzn.to/2fpvSzD
Vacuum Chamber: amzn.to/2hGHYF8
Torch: amzn.to/2BWYvv1
Searzall: amzn.to/2mX8Pvl
Searzall Torch: amzn.to/2meJLS7
Tongs Tweezers: amzn.to/2nsiv0P
Searing Rack: amzn.to/2rgnF54
Gloves: amzn.to/2lTd8H4
BEST KNIFE EVER: amzn.to/2i6WzXE
VIEW ALL PRODUCTS: www.amazon.com...
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If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-)
* We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

[@SousVideEverything]

VIDEO CONTENT INDEX 0:55 Sous Vide Containers 3:05 What Sous Vide is all about?! 6:15 Your First Cook (important) 9:01 Bags, Plastic! Dangerous? 10:01 Bags Options & How to use it! 10:48 Vacuum Sealers 13:04 How to use ZipLock Bags 14:25 Steak Seasoning Advice 15:07 Water Level & Container Tips 16:51 Time & Temp 20:06 How to Season Steaks for Sou Vide 22:01 How to Bag Steaks 22:57 How to Vacuum Seal 24:26 Start the cook 25:33 Searing what to keep in min! 26:53 Prepping to Sear 28:13 Searing Lesson

[@ChunkyMonkaayyy]

Really great Sous Vide “how to”. Showed a lot of questions a newbie would have. 👍🏼👍🏼

[@SousVideEverything]

Thanks I thought it would be a good thing for everyone that is starting as they get their gifts on the holidays.

[@Xx13urnItAllxX]

Driving down 137th in the video damn your close to me @sous

[@felixchang7819]

Do you guys ever use sous vide balls? Just got an Anova for Christmas, thanks for all of the content you guys do!!

[@carolynedison5564]

I love your videos. I sous vide at least 3 times a week. How about doing a video on dry beans, mason jars. And how about showing us how to reheat the foods that we've already sous-vide without adding cook time to them. Thanks!

[@juancarloslinares233]

This video is wholesome in every sense. Informative, very descriptive, and the end is just adorable. Guga has tought us many things, but the most important is that the very best part of cooking is sharing with those you love.

[@lavenderlamp]

YES, I was just thinking how I wish I'd had an ultra cool uncle like this, I did love cooking with my dad for as long as I had him. His was a good, adventurous cook. This video is so charming and heartwarming.

[@TheFlexXMLG]

exactly my thoughts. like ahw, Guga is just adorable lmao, sharing his passion for grilling and cooking with his family. and im a grown ass man haha

[@JDski]

I know this is an old video, but I've been watching your content for a long time. I finally got my first Sous Vide. I made a pork chop for my first meal because we have tenderloins for tomorrow. It was a frozen chop that was vacuum sealed without seasoning. Cooked with the Joule Sous Vide and seared it after seasoning with salt, pepper and garlic powder. Oh my how good it was. So juicy. I can't wait to try something that normally seems even more dry like Turkey breast to see how juicy it can keep it and season it before cooking it. I know the streaks are going to be incredible tomorrow.

[@mattwood1233]

The baby interrupting yelling "Mas Carne" was the best endorsement I've ever seen

[@pedrojioia]

"Mais carne" its portuguese

[@stefanox8908]

Top 10 anime crossovers

[@sallygomez1044]

@@pedrojioia no, he's speaking Spanish.

[@MarkSchuster-ym3iy]

I agree mas carne dam it lol so cute

[@Mattyylou]

@@insertusername8450 it really doesn't matter they sound the same, especially if said by a baby... like yall really debating for if it was "mas carne" or "mais carne"

[@anthonychrisbradley]

“Más carne!” Is a great motto to live by. Wise baby.

[@AnaLanaPlace]

"Mais carne" its not spanish its portuguese

[@bryanbartlett5715]

Your niece and God daughter are adorable, Guga. Merry Christmas, my friend.

[@SousVideEverything]

Thank you so much. They are the best. 😊😊😊 Merry Christmas 🎄

[@raymtlee]

Very informative video and always appreciated your good work! Greetings from Toronto! Merry Christmas! Looking for to your 2018 videos.

[@javierRC82857]

Tasting perfect steaks at an early age can be both a blessing and a curse. It is said by a person who in over 30 years has never tasted meat made in sous vide, I think I have the maturity to appreciate how lucky I will be to do so.

[@thelastneanderthal3171]

That little girl is just precious. She knows a good thing when she sees one.

[@jackdeespadas]

The video was very well made and informative. Also sweet and warm for the soul. I loved it. Thank you very much.

[@SousVideEverything]

Wow thank you so much for that. 👍👍👍

[@RICDirector]

@@SousVideEverything It's just truth. :)

[@willlee465]

That was the most heart-warming taste test I've ever seen, Guga! My first sous vide experience will be this Saturday, and I can not wait! Thank you for all the great content.

[@divl3inawi299]

Will Lee how was the experience?

[@blunt785]

What a great Uncle. Beautiful niece and God daughter, the little girl is so much like her mom. Very nice family!!

[@terrybradford3727]

Been bingeing your videos for the past month (finished 90% of the foods channel), and this is the best one. I am around your age and have 4 kids. My oldest daughter was born in 96, and when they were around 2 years old. I let her try my steak, and she ate almost all of it. One of our family stories we talk about now a days and laugh and reminisces. Thank you for these tears of joy. Food is family.

[@michelleneal6860]

“Mas carne!” Such a princess, she’s just adorable!

[@pedrojioia]

"Mais carne" its portuguese

[@santacruz939]

I know .. especially when she's like Bye bye 🥰

[@ryangriffith33]

@@pedrojioia he’s speaking spanish to the baby. “te gusta” (spanish) “ce gosta dela” (portuguese)

[@carlosaugustonogueira6629]

@@pedrojioia Português diferente... É óbvio que a nenê fala espanhol fi KKKKK

[@NoodlesNJ1]

I've been watching this Channel as a silent observer, taught me everything I know about Sous Vide Cooking. One thing I Use before I Sear is a very light layer of Mayo. Taste Great, The Finished product sear is amazing

[@TexasWatchman]

This video made me feel happy! What a great uncle! ...and beautiful family!

[@weirdguy564]

Our sous vide bath container of choice is our igloo cooler. It doesn't have to be a metal pot. It doesn't get that hot, and the igloo is insulated to keep the heat in as much as the cold when it is used normally as a drink carrier.

[@MrOneballjay02]

I love the family bond that you have. Nothing better then family, friends, and food. Love your videos and I'm learning a lot from you, thank you.

[@berardiracing92]

What a great uncle you are having a nice afternoon with your niece. I didn't learn anything from this video about sous vide because I watched dozens of your videos already. I still enjoyed it. Thank you.

[@Elung069]

This has changed my cooking life. Wish I had discovered this years ago.

[@creolan]

I started watching this video Christmas morning before opening gifts... Well guess what was under the tree?!? An immersion circulator and vacuum sealer for me :-) I came back to watch after trying out my new gadgets. I learned a few things! Very informative and very timely. Thank you!!

[@hutchdw77]

It’s awesome that you involve your family, I sincerely appreciate, and enjoy sharing the experience with you.

[@dominicsblack]

Just recently bought my sous vide wand and I'm just about to step out into the world of Sous vide cooking, this clip is superb for giving beginners a good start. Thank you 😄👍

[@rhondab2431]

Just found your videos. This was wonderful! I like to “real” people, with a “real” personality showing in their videos. You come across as so fun, down to earth, and just straight up real in your videos. Makes me more comfortable taking advise from someone like that. Thank you. Also, I’m so glad you are bilingual so I can enjoy your videos.

[@Radian327]

OMG... Ninja has been replaced!

[@PeterSFam]

Defintiely better looking than Ninja. Sorry, Ninja. And MauMau's replacement is adorable.

[@bignass04]

Probably because he was complaining too much.

[@JC-fj7oo]

That's exactly what I was thinking lol

[@rikpelgrom]

[@NebosvodGonzalez]

They Should have Replaced him with Kayla She is Incredibly Cute and Adorable

[@rux_ton]

I know this is a much older video but i just discovered you, after obsessing over the starbucks egg bites, then i found your video and I HAD NO IDEA what sous-vide was at all. This blew my mind and I think totally igniting my want to cook things this way because it seems so easy to get PERFECT results this way!

[@Beanbag109]

Absolutely perfect! Well done! You have an incredible gift of being able to show us these skills! The video production, content, camera angles were AMAZING! And your god-daughter DID steal the show! I am so excited to continue watching your channel. Thank you for sharing!

[@samTollefson]

What a great video!I love you and your family. A tip to share, I have used vacuum bags for years for freezing food, and they can get expensive. I cut a new bag twice or more longer than I need and fold the excess under when freezing, when I use the item I cut it close to the seal, wash and hang the bag to dry.This way I can get 6-8 uses out of it. This works best with the original heavy bags, some of the cheaper ones only last 2-3 times.Saved me a lot of coins over the years.I don't know if this would work for sous vide cooking though.

[@chciken]

I'm so happy you used a torch without a searzall. I got everything I need to sous vide cook over Christmas. Thank you for all your videos!

[@SousVideEverything]

Awesome thank you so much 😊

[@cryztalsky]

Does the propane leave any sign of taste residue on the steak/meat etc even if you only sear with the long flame?

[@Jasperbanaan]

How much time you have to pad the Meat dry before searing without letting the Meat cool down or does the heat of the searing keeps the Meat Hot?

[@ramsesv5339]

It is so sweet to see you with your niece and her daughter. Absolutely wonderful

[@CreachterZ]

I’ve been doing sous vide for over a year now. There are tons of videos on KZbin with recipes, however I wish I had this one video to explain the whole process. Every vendor should include a link to this video in every box!

[@TYLERNAVYGUY]

I'm re watching your early videos because I am AMAZED at your progression! I'm talking about all of you all from you to Angel and all the all stars in between! Keep it up Guga!

[@marcuswhonea]

I just bought a Anova for my Aunt and was looking for a way to explain how the system works. You nailed subject, way to go!!!!!!

[@SousVideEverything]

Awesome. Thanks for the support.

[@BigWinWinter]

This tutorial was amazing. There were some questions I had about sous vide and now I have a lot of those answered (filling in the gaps from your many videos!) I'm susprised there aren't more views on this video, so detailed!

[@Nikolaos557]

when the girl said amazing it literally meted my heart. great video man =)

[@DougHNuts-ee3vn]

IKR! It brought warmth to my heart and tears in my eyes. These babies will have the BEST start in life compared to ones whose parents feed them processed poison.

[@bethkatz7027]

I just got my first Sous Vide machine. I've been researching about how to use it and how to finish whatever it is that I am cooking. Yours is the first video/info that answered some of my questions like how to use a torch to finish a steak, etc. Thank you!

[@kappatvating]

I loved the baby saying Amazing. Great tutorial happy holidays.

[@SousVideEverything]

SHE IS AMAZING!!!! She is too cute. Happy Holiday!!! let 2018 be amazing!

[@ayoutubechannul]

I know!!

[@MrTe450-Hayabusa-No-Limits]

Best uncle in the world! Me and my dad bought all the sous vide equipment we need and going for it today! Super excited!

[@crashoverride93637]

This is why I always send sousbies (sousvide newbies) to this channel

[@SousVideEverything]

Awesome now they have a perfect video to watch first!!! Thank you so much for the support.

[@LovingAtlanta]

👍THANK YOU!! 💝 Guga is the favorite uncle that everybody loves and wishes they had. The best uncle ever. 🏆🥇🤗💞🤗

[@SupraaHero]

That baby is so cute aww.

[@SousVideEverything]

YES SHE IS... she is with me right now and she is having a blast here!

[@MrKuliouou]

I love the "basic, common" questions/answers/tips and mistakes that they show. Filling up water with a Garden hose was hilarious. Garlic powder "spill" happens to a lot of people and most new cooks would freak out. Liked how he showed to keep the top of the plastic "on the rim" of the container so the water won't leak inside while sous vide. Answers a lot of questions that you won't know to ask, until you do it.

[@poopsmith008]

2:21, that was a crisp ass high five!

[@shekelsworth]

Dam that was!

[@antonimosvonswaghoven5961]

Wow 😮 that certainly was!

[@pattykochenower4222]

This was a great video, I so appreciate it! I just got my first Sous vide and watching videos on it and yours is so informative! I love how sweet you are to your niece and gifting her with her own set up! So sweet ! Love your God daughter approving and asking for more!! She’s precious ! Thank you !

[@axlegallardo]

Guga, I'm a food lover and an ASPIRING cook. Been so since I was like 7-8 years old (I'm 33 now). Also a big science buff. And I thank you and your gang for introducing me to this wonderful cooking technique. Just transferring heat to meat at a precise temperature and time to gelatinize it's strands then searing it to get a Malliard effect for that caramelized meaty taste. Again, thanks man and more power to your channel. My folks watch it every time we have dinner ☺️ Ps. I'm going to buy my sous vide gear set from your affiliate description just so I lend my support 😉.

[@Jen.K]

just ordered my first sous vide and vacuum sealer, waiting for it to arrive. My sister recommended this channel, great beginner video, now I have to wait.

[@shaunmadden545]

Also you should really be getting asking Anova or Joule for a referal link, you really deserve it.

[@tubularfrog]

Guga is a good Uncle. Thank you sir for taking the time to show us the basics of Sous Vide. I have a Joule and container on order and will be jumping into the sous vide pool soon.

[@ivand-c4899]

I absolutely loved this video! Thank you for taking the time to explain all of this, as well as providing all the links!

[@stevenwilgus8982]

I love your videos and the crew... This one was nice as you included family... And most importantly, I AM LEARNING!!! I bought a system but haven't used it yet because I had no idea how. I've watched your video and today my close friends used his to make steaks and they were awesome. I am now a huge fan. At 65 years old, it ain't easy to impress me... But y'all do. Thank you for sharing....

[@peachesjackofski8363]

I’m right on the verge of buying one of these. This was so, so helpful, so informative, exactly what I wanted to know. Thank you so much .😘😘

[@FelipeGarcia1982]

I started following your channel few weeks ago, and after watching this video, I bought all the stuff required and cooked today my first beef on sous vide. It was all fun and I was really impressed with the results.Your channel is amazing. Keep up with the good work. Thanks for the tips

[@bigrube420ify]

Dude im in love with your channels. Sous vide and guga foods

[@cdurch1]

There is a third option to no vacuum machine: You place the steak into a ziploc, slide the seal almost closed with only about 1/4 inch open, and carefully submerge the steak in water. We use the sink filled 2/3 full with cold water. Hold the bag by the corner where the ziplock is slightly open, this is where the air is being pushed out from the bag. The water preassure around the submerged steak pushes all the air out. Then, you simply close ty he last 1/4 inch. This is about as close to a vacuum as you'll ever get, with no raw steak thru a straw in your mouth! LOL My wife and i love your wonderful videos! Keep up the great work!

[@alifabdullah]

U should watch the video again.. carefully

[@1redisthecolor]

Guga, great video! Love that you introduced sous vide to a newbie and even better you involved family. Merry Christmas!

[@SousVideEverything]

Thank you so much 😊 yes family is everything Merry Christmas 🎄🎁

[@foresttaniguchi3168]

Heck yeah. The steak. The baby. The education of sousvide. The spanish lesson. I loved it. ❤️

[@user-sz1us2qt8o]

They ain’t speaking Spanish SMH

[@kevinwang2723]

OMG, she's so cute when she's asking for more food, melted~

[@jamesellsworth9673]

Your niece is LOVELY! And who doesn't love a happy baby? On to the content: I am just beginning sous vide cooking in my 73rd year. So I REALLY NEED to watch your tips and techniques. I had not realized about the two-cone nature of the gas torch flame so that was very helpful. So was the tip about folding a bag to keep the sealing edges clean. Watching more of your videos will definitely be in my future!

[@KmanSweden]

What a cute little baby. Baby ninja. :D

[@SousVideEverything]

She is too much! Stole the SHOW!!!! Baby NINJA! I LOVE IT!!!!!!!!!!!

[@bryanfong1023]

Sous Vide Everything ninja better watch out for his place in the crew!

[@john32234]

I got a cheap sous vid cooker and just used cheap zip loc freezer bags. I placed some cheap New York strip steaks for four hours and OMG! It works so good! Thank you for this tip!

[@ChunkyMonkaayyy]

First?! Edit: This guy knows how to uncle!!!! Way to go bro. Happy holidays and best wishes in 2018!!

[@SousVideEverything]

Thank you so much,... yes.. I try to be a good uncle but, my niece makes it easy! She is AMAZING! HAPPY HOLIDAY'S lets make 2018 AMAZING!!!!!

[@DougHNuts-ee3vn]

I wish he was my uncle! He should start a school on how to be the best uncle ever. ( ;

[@Proximian]

What an excellent video. I just got my Anova and cooked my first Ribeye. It came out great but I did make a couple of mistakes that you point out here so I am excited to try again tonight. I LOVE the torch idea because my wife can't stand the smell of food in the house which is the main reason I got into Sous Vide cooking. Thank you very much.

[@Wizkid490]

The only real problem I have with this video is the bit about BPA free plastic. The drama about BPA has blown it up into something that's far bigger than the issues actually were. Food storage bags do not, and never have, contained BPA, because it has only ever been used in polycarbonate (Look for the Resin/Recycling number 7). \/ \/ (More Below) \/ \/ That doesn't mean you're good to use any bags, however, because cheap bags still contain plasticizers (similar to BPA) which can leach. Even the cheapest bags that leach a ton of nasty stuff could be labelled BPA free (and often are). As a result, simply saying that you should buy BPA-Free bags is not enough. Stick with high quality, name brand freezer bags, or vacuum bags that are rated for high heat (such as boil-safe Foodsaver-type bags, or chamber vacuum bags). I personally use a Foodsaver because the bags are designed for immersion into boiling water, and it gives me peace of mind and sturdy bags.

[@SousVideEverything]

Very true everything you said. I mainly use vacuum bags and chamber bags. But not to make this video even longer that it is. I had to cut it to the chase.

[@aruskabell-marlin5369]

Wizkid490 Are these bags recyclable?

[@corwinblack4072]

Its plastic, so ofc it is. Actually clean plastic (first plastic) has better option for recycling than cheap ones with plasticizers (usually not even first plastic).

[@Krack2805]

I feel like most polycarbonate things i see are not "BPA free".

[@thebigmacd]

That's because polycarbonate is literally made out of BPA. Bags are also never made out of polycabonate, as it is a rigid plastic.

[@paulychannel7914]

OK , thanks GUGA!.... Love this video as I've just purchased a sous vide & vacuum sealer after watching many of your videos. So now instead of " just watching " I can be ""making" ! Many thanks for your enthusiasm & commitment to us "newbies" about to learn the art of sous vide.....RESPECT!

[@jaredbushman8558]

I absolutely love watching you! I love to cook and hope to learn to cook like you! I love your enthusiasm and reactions when the food is good. I love how you include family. Can't wait to try Sous Vide.

[@lindadefeo1108]

I bought mine a year ago! I’m glad I found you, now I can use this machine! Will be watching all your videos. Thank you! 🥰

[@SebastianRodriguez-ke3gt]

Congrats on the 100k! Been watching since 10,000

[@danielsoto3320]

Hey, man. 117am, watching on my Spring Break. I love the channel. I just purchased a circulator, container, racks, sealer, torch, and bags just to make a godamn bone in rib eye. I cant wait to have my son help me with torching the meat. I've learned so much from this channel. Bless you.

[@uweradloff]

Você parece ser um cara muito legal! Acompanho quase todos os seus vídeos, parabéns pelo trabalho! Vi num outro vídeo que você é brasileiro, mas com um inglês 200% perfeito, só descobri quando você falou! Seria legal contar um pouco da sua história, se você trabalha em alguma cozinha com isso ou se é apenas um hobby. Grande abraço e sucesso sempre!!

[@SM80FG]

That little torch worked miracles. Nice tutorial, thank you!

[@Spiegelgeist]

As always, an excellent video. Your Goddaughter is absolutely adorable! Hope you and your family and friends (and their families) have a safe, happy, and healthy Christmas! :)

[@SousVideEverything]

Thank you so much. Merry Christmas 🎄🎁

[@Oculoustuos]

I haven't watched you for a while and have done nothing with my sous vide. Technophobe. But I have been thinking of my sous vide and apt more and more and voila, I stumbled on this video. Thanks, Guga, Ray

[@SuelyBrazCosta]

Parabéns ! Cada dia melhor e melhor ! Super maravilhoso ! Quase 100.000 Inscritos. Vitórias.

[@AttommicDog]

This guy is a god among men. I have come across so many of his videos searching about steaks and cooking. Subbed. And he's a good family guy obviously which I love.

[@zclee]

"You can sear inside, but if you do, your house will smell like steak...but hmmmm, i guess there's nothing wrong with that... giggity giggity"

[@AaronKimmins]

Great tips here! Just bought my first sous vide and living the tips. Gotta say, don't forget to season before sealing! I did and didn't want to waste the bags...should wasted the bags! But I think your vids are gonna help my learning curve!

[@billyg.1337]

-Early morning: We're gonna cook some steaks... -Around midnight: Steaks are ready, super easy!

[@DeckDogs4Life]

Since I got a vacuum sealer, I now always just season and vacuum seal my meats when I buy them and put em in the freezer and thaw it out when I'm ready to eat. Always easy and delicious.

[@FloLum]

Congrats on 100K! Onwards to more sous vide greatness!

[@SousVideEverything]

Thanks Flo I appreciate that. 😊👍

[@gingerman5123]

Do you Sous Vide? I’ve seen all your instant pot videos!

[@robdude1969]

been watching you for years... I FINALLY got my first Anova today.... time to binge on your channel AGAIN!

[@johnwayne8]

This is a pinpost video bro. Thanks for the inspirations! Love your contents!Regards to Ninja and Mawmaw!🤣🍻

[@SousVideEverything]

Thank you so much, I appreciate that.... Happy Holidays and lets have an awesome 2018

[@moor2k136]

I love all the videos you make but this one takes the cake 🎂. Your great niece is adorable. Excellent episode

[@Statelinescratcher]

let's go back in time, where no one had to wear a mask at Costco.

[@prod805212]

F

[@Miscelanou]

I'd rather people working with the meat and whatnot wear masks anyways

[@Statelinescratcher]

@@Miscelanou hairnets at the very least. That's always bothered me a little bit when someone processes food without precautions like that.

[@Biohazardia]

Thank you so much for all your videos, really informative, funny and entertaining :D I was a bit nervous about the sous vide machine my boyfriend got me for Christmas but these tutorials have helped and I'll be trying my first sous vide steak tomorrow :)

[@originalsuki]

I enjoyed that video, but damn... that baby was freakin' adorable!!

[@0x80O0oOverfl0w]

I finally tried sous vide for the first time yesterday after watching so many of your videos. I used chicken tenders because that was all I had, but they tasted great after coming out of the sous vide. Probably not the best sous vide meat and I should have gone a little lighter on searing them, but they still tasted great and I'm looking forward to trying the lamb chops, pork chops and steaks I bought today! Thanks for making these videos.

[@hierox4120]

"You got to go nice and deep and dirty." - Guga 2017

[@ismaelcalvo6641]

Watching all of Guga's videos since I've been on quarantine. Very entertaining as well as educational. Keep up the good work Guga.

[@Splinter48708]

Imagine if the baby has learned to say DEEEEEEELICIOUS!!

[@Andy32410]

I got my anova food sealer and hotwater circulator today. Made a tri-tip with it (best tri-tip i ever had). it was so tender and juicy, I didn't even need a knife. Thank you Guga for your sous vide tutorials 😄

[@SuelyBrazCosta]

PRESENTE DE NATAL ! 100.000 INSCRITOS! VITÓRIAS ! GRATIDÃO ETERNA ! LUZES !

[@atunguyd]

Hi Guga, something that you should add to this video is that with the vacuum sealer that you gave your niece can be used with the cheap bags that the industrial sealer use. All you need to do is take a thin slice (about 1 inch thick) of the vacuum bags intended for that sealer and place it vertically inside the cheap bags. Ideally make this thin slice sit on top of your meat and extend right out of the top of the bag. Now seal away, the textures in that slice allow air to be sucked out of the vacuum bag just perfectly. YEs you still need to buy a roll of the special textured bags but you only use about an inch per bag no so they last a lot longer.

[@erharddinges8855]

Very positiv, very impressiv!

[@SousVideEverything]

Awesome thanks for the support

[@davemarrione5605]

Newbie to Sous Vide Cooking. Came across your channel quite by accident, and I gotta’ tell ya’, your Tutorial for Beginners ROCKS! I used to think these circulators were so intimidating, and so complicated to figure out, but you and your niece made the whole process seem so simple. Haven’t bought a circulator as of yet, (still doing my “research homework”, but I am leaning toward the Joule brand! I love the simplicity of the app and the way you know what your end result will look like from the different levels of doness within the app. Question: Amazon is out of stock on the container you recommended and had a link to in your description, but they do recommend a comparable container- one that IS in stock, but the top does not have a cut out for the circulator-it seems to be a solid cover. I remember in your video, you told your niece that it is important to have a top on the container as you are cooking. So in this type scenario, the circulator would not fit into the container, with a solid cover.... Would you just not worry about placing a top on the container, and cook accordingly? If using a large pot, instead of a container, does it affect the overall result, texture, or cooking times, if you do not have a cover? And my final question, after your steak/roast/poultry, seafood, etc is finished cooking, could you finish putting that final sear/crust on your end result by using an Air Fryer, or a Ninja Foodi? Again, thanks, in advance, for the info. Dave M New Orleans

[@alfredliggins8510]

Airfryer will overcook it and negate the sous-vide

[@red281gt]

Ninja, I think you've been replaced by Guga's God Daughter!

[@SousVideEverything]

Hahaha.... 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂

[@Heathenishism]

red281gt amazing!

[@aprusek]

My first Sous Vide was done using the following: Ziplock bag Small drink cooler box (known in Australia as an Esky) Thermometer Timer and a Kettle Every 15 minutes I would check the temperature and add hot water if required. No specialized equipment!

[@cjlaws2341]

Is she Angels sister? She sounds like the female version of him lol

[@AnUnknownPlayer.]

Cj Laws its gugas niece, n angel is his nephew. So they could be related?

[@thewhitematstudio]

Great video. I've been following your channel since Christmas. My wife purchased my first sous vide and I'm learning from your channel before my first cook.

[@dmd1344]

1000$+ for the vacuum chamber 😧

[@ClickThwaaack]

The initial cost is a bit off putting. Keep in mind the following: 1) chamber sealer bags run 3 to 4 cents each. External sealer bags run about 30 to 50 cents each. The reason is external vacuum bags need to have channels for air to be removed. Granted, it will take a long time to recoup the costs just from bags- about 3000. 2) external sealers do not handle liquids or even very moist foods well. If you are trying to marinate in a vacuum bag, you need to be very careful to stop the cycle before liquids get pulled into the sealer. If liquids get inside, it will ruin the pump. Chamber sealers can handle liquids just fine because the air is being removed from the entire chamber, not just the bag. 3) Especially with the very cheap external vacuum sealers, they neither last long nor do they handle continuous sealing well. If you spend less than 100 dollars on a sealer, expect it to last a couple years at best. They also won't work well for someone who would be sealing a lot of stuff in a short time, like a farmer, hunter, or gardener. They work fine for 3 to 4 bags in one go, but if you are looking to seal 50 or so from a harvest, the machine will need several extended test periods to cool down. My old foodsaver needed 30 minutes after about 15 bags. Most chamber sealers are designed to run continuously, as they use oil pumps instead of dry pumps. Note that this does mean you will need to occasionally replace the oil in a chamber sealer. On the flip side, chamber sealers are big and heavy. They often weigh 50 pounds or more. They are not a gadget that you will pull out, use, and then store away. They will ultimately find a semi-permanent home wherever you decide to set it up. Most do not have accessory ports, so you can't use some of the cool accessories that can be used with an external sealer. Larger chamber sealers can handle jars without the special jar sealing accessory, and some have a marinate mode that will only draw a vacuum, so this negates some of that. Bottom line is both have pros and cons, but either will work for most people.

[@ChrisPollard]

Love that you always bring family into your videos. Food and family always go great together! Now I'm hungry ...

[@daviddixon2166]

Thank you Amigo! Love your videos. I'm a southern white boy and I know how to cook soul food but you have taught me so much.

[@joefanboy1]

Guga I have been watching your channels for a while and you are the reason I wanted to try Sous Vide. I have a container and machine coming tomorrow and will be attempting my first cook after the weekend. Thank you inspiring people to try Sous Vide and having this video for beginners.