Not Chef Ramsey :)

I thought the same exact thing.

Flavour wise...maybe, dependant on taste. But in terms of best "steak", it's nowhere close.

+xwingpielot You can only cook sous vide protein to order if is its small sized. 200grs of meat will take more than 30 minutes... you can cook 100 medium rare steaks sous vide 2-3 days before an event, just regenerate or sear them on site.

No, they take far too long to cook. You would have to estimate how many you'll be serving and start some before service and some during depending on the cut of meat

i have the same question..i would love to hear a professional option

I work as a chef and am about to use sous vide for 90% of my proteins and veggies, so I start searching quite a bit on how could it work for a service, this is what I find from other chef working sous vide, they presear everything (for taste and safety and better end result), you make an estimation of your stock for your service and keep it in warm bath 2 or 3 degrees lower than the exact cooking temperature of your protein and sear as ordered. Everything non ordered goes to a bath ice for 1 hour at the end of service and reheat next service it goes up to 3 days so you can manage (some push up to 4 got to try for yourself). Then again all is a matter of portioning, if the portions are not thick the reheat process form fridge can be very short, 10 to 20 minutes so not everything got to be preheated. Keep in mind that presear the meat before vacuum kills the bacteria so reheating more than once should not be an issue. Hope I helped.

Sear was a rush job just to show off the inside. If they know it's going to be a rush night, they could have 10 of those cuts ready to eat. The water bath holds at a certain temp, allowing them to say, hold at medium rare. If someone wants a medium, one comes out and hits a grill or flat-top for a few more minutes. and BAM - 10 people all have a steak in an hour, turn the tables and the sous chefs are more busy prepping the sides and salads that go with the cut. One of those could sit in a vac bag for 2 hours before getting cut open, because temp wouldn't be exceeded. Crazy, huh?

hey nicolas just getting into sous vide, would u sear steak in cast iron griddle pan with butter and seasoning/herbs before sous vide? and if u cook steak/lamp rump insous vide and cooldown quickly in iced water, wouldu just reheat in sous vide the next day or would u put in a pan? thanks

Steel, from the look of it. De Buyer Mineral B, Mauviel M'Steel, and Lodge Seasoned Steel are some brands you might want to look at if you're interested in these kinds of skillets.

You`re right. Its wrong to say Ramsey is the only UK chef that can cook. Because no one in the UK can cook. Just joking, but its "known" that the british food/kitchen is not the best in the world.

Norwegian733 heston? Lee tiernen top 50 chefs in the world

+Tony McSpadden Gordon Ramsey: "I am not British you donkey. I am Scottish."

+Tony McSpadden It´s Ramsay

You literally don’t have a clue 😂 you realise how many Michelin star resteraunts are in the uk?

Ed Flood you clearly don’t know shit about cooking... google Marco Pierre white

In what sense or senses do you mean that?

??? he seared it AFTER you muppet

***** There is no right or wrong here! Most people do the reverse sear method [the steak is grilled/fried after the sous vide cooking]. I think, he didn't waited until the pan was hot enough, though. Also: 30 minutes seems to be very short for sous vide [especially at a rather low temperature at 55ºC]... didn't help to render the fat down...

The temperature is even throughout the steak. Sous Vide requires no resting.

Dario Teich This is one of the most praised technique in the world of culinary at this point [and since quite a while]. The plastic bag is heat-proof! French chefs are using the technique since the 70's for their foie gras... don't get your point!

A vacuum isn't "air pressure created," it's air removed. LOW pressure. In other words, IT SUCKS THE AIR OUT. In the case of a chamber vacuum sealer like the one shown, it sucks the air not only out of the bag, like a Food Saver vacuum sealer would, but also out of the ambient air surrounding the bag. This equal low pressure allows liquid-containing materials to be sealed without being squeezed from the bag before the sealing takes place. AFTER the bag is sealed, the chamber is returned to normal pressure. (Before "correcting" someone, you might want to do a little fact checking.)

I'll think you'll find a chamber vaccum works slightly differently so go away and check yourself before correcting a correcting statement bellend...... Pmsl

Chris Moxon I know that a chamber vacuum works differently than a small vacuum machine; that's why I wrote "In the case of a chamber vacuum sealer like the one shown, it sucks the air not only out of the bag, like a Food Saver vacuum sealer would, but also out of the ambient air surrounding the bag." BUT IT'S STILL A VACUUM! A vacuum is not INCREASED pressure; it's DECREASED pressure. It's a chamber VACUUM sealer, not a chamber PRESSURE sealer. If a chamber machine increased the pressure before sealing, then when returned to normal pressure the bag would INFLATE LIKE A BALLOON because there would be MORE pressure inside the bag than outside. If you can't understand a simple concept like that, and don't know what the word "vacuum" means, then at least look at the pressure gauge found on many commercial-grade chamber vacuum machines and watch the arrow as it runs. You're calling others pillocks and bellends, but you're only showing your ignorance when you do so.

Go and do a bit more research and come back to me.

I love it when people try and take the moral high ground.... Pmsl