Our son refuses to let the channel be changed if your on, whether it’s America’s test kitchen or Cooks Country. And now he’s found out you’re here 😂. He’s been diagnosed with developmental disabilities, he gets SO excited when he sees you. He calls Julia & Bridgette his friends.

You guys are my go to place when looking for a recipe for kitchen tool.

I have been cooking roast beef in my sous vide machine for quite some time but I never had a finishing touch like the crust. Now I can kick mine up a notch. I used a generous chunk of my sous vide roast to make a Vietnamese beef salad called bò lúc lắc and it did an amazing job - super flavorful and super tender at a great price. It's like prime rib on a budget

I really love the 20th anniversary opening sequence. Everyone is just adorable!

I made this dish last night for dinner and it was incredible. The tangy yogurt sauce balanced the incredibly savory and perfectly cooked roast. It sliced like butter. Definitely a keeper!

Bought this one for my sister and she loves it, great perfect cooking every time

Tip: To remove the air from the bag, seal the bag and open just enough room for a straw to fit and suck the air out of the bag through the straw. Once the air is removed, pull the straw out quickly and seal. Works like a charm and the second best way to vacuum seal if you do not have a sealer and vacuum bags.

I do chuck roast in sous vide all the time. It's really a terrific piece of meat. But I've never tried that seasoning technique, and that crust looks amazing!!! Gonna get this started today for a Sunday roast.

Weekend dinner is here! This looks amazing.

Looks amazing! I am sure it tastes as delicious as described by the two of you. Will try to make it as soon as I get my souvide machine.

thanks for tip on finishing the roast to another level!

That Chuck Roast Looked like Prime Rib, YUMMY!!!

17:01 Crème Brûlée Starts 😋 -Use teaspoon of vanilla extract if no vanilla beans.

I've been using sous vide to cook for awhile, but I have yet to do one of the 12-24+ hour cooks - this is definitely the one I'd try first. If I chicken out, I can grind it into burgers instead.

Mmmm. Thank you chef steps? Foot note.

Wow! Thank you. I can’t wait to make this. First, I have to buy a sous vide machine.

I have done this both with and without the dry brine in the fridge. Without, I salted immediately prior to the sear. I think 24 hours in the sous vide is plenty of time for salt to penetrate the roasts I had, which were 2 to 3 lbs each. Perhaps with a much larger roast the dry brine is necessary, but I doubt it. Salt penetrates much faster at higher temps. If you are going to do the full 24 hour sous vide, I'm not sure if dry brining adds much.

Wow wow wow! What a fantastic presentation beautiful meat!

Great program, as always. Seems that I came to this late but will come back to look for responses to three questions for you anyway: 1) For the vacuum sealers, you told us the make of the sealer to buy - but not the bag not to (polyester?). Which are good/bad? 2) With the beef: A) for a different sauce, do you use the “drippings” from the bag to reduce and add to? B) for the sauce you made .... I’m thinking to add a good hint of horseradish 😋

Julia gave that creme brulee the ooooold tappa-tappa!

While I tend to use ATK's product recommendations for personal and gift shopping, I take exception with the funnel evaluation. I've been using funnels for more than sixty years and I think the testing parameters were somewhat narrow. Even leaving out special-use tools, such as canning funnels, I still have never found an everyday-use, one-size-fits-all funnel. The consistency and viscosity of the substance being poured, the size of the delivery container opening, and the size -- _and depth_ -- of the receiving container, among other factors, all come into play. A "stumpy, little spout," (16:24) is exactly what is needed for filling a short salt shaker, while the recommended funnel's long spout would not only further slow some high-viscosity fluids, it would cause a deceptively low fill point for dry products. And it's more difficult to clean. As it happens, I have been using what appears to be the very same model of "stumpy" funnel and its deeper, black-striped companion, for a number of years, with never a black fleck in evidence. They came as a set. along with a strainer fitting, and I have found plenty of uses for both. I can't say you won't find a better funnel, but IMHO, the recommended model is not it.

Dan! 😍😍

Wow! Sous vide pot roast. Who'd have think? Now that's something I'm going to try! 😋 And is there a similar method for sous vide creme caramel?

Yes, up grading cooking methods

I have my sous vide equipment. My insta pot duo also has sous vide setting. I’ll experiment with both , or you test insta pot sous vide vs sous vide machine . Your the test kitchen not me lol. OMG this is Heavenly

All looked wonderful. I want a sous vide machine just to make that Chuck Roast Beef Roast. But I wanted to buy the vacuum sealer they recommended, but there's no link. Link please?

ATK employing the ol' tappa tappa

Does Gourmia still make that handheld vacuum sealer? I don't see it on their website; I wonder if they discontinued it.

The first time I had crème brûlée there was no sugar crust. It was the custard topped with a handful of fresh raspberries. I much prefer it that was as I find the edges of the sugar crust can be sharp.

"Meta!" 😄♥️

any links for that container and that soft lid from the sous vide? that's exactly what I have been looking for!

Anyone have an opinion about other roasts with this recipe, like arm, round or blade?

Where is the link to purchase the handheld vacuum sealer?

This looks so good, I'm now looking at sous vide equipment, but a 5 pound roast is just too much for my wife and me. How long would you cook a two or three pound roast using this method?

I'd definitely recommend safety goggles when using a blow torch anywhere near glass.

I want to know if Dan & Julia watched & waited by that beef for 24 hours until it was done 🤣😉

Bring out the tourch. 🔥

I never heard of a Sous Vive. Impressive.

Do we have to have a nice box for the girls👩‍🦳👩‍🦳 they’re tiny very smart just like you Dan !

That ginormous cutting board! Where you get it!

Bridget and her endless possibilities... ;)

How do you reheat rare roast beef so it stays tender?

I heard that it is preferable to brown AFTER sous vide. If you do it before, all the carmelized sugars in the crust dissolve in the sous vide juices. Can you comment please?

What is the brand and where do you get the cooking vessel fir the roast

Can you sous vide cook the roast, then sear? Do not like tangy taste.

Hello JULIA!!! BRIDGET AND EVERYONE! I'm so hungry. Appetizing 😋 I really Love how you both end... "See you later"... "I'll see you later"... 😉

I have a little fun with Jack,... Adam I leave him alone! Jack he’s a good guy I like his unusual job he has! Jack hasn’t changed 1 ounce! And I miss the old guy on milk Street.... him and Jack along very well ( 10 min from your building to Milk 🥛 Street!)

Mom’s Easy Lemon Meringue Pies Ingredients FOR THE LEMON PIE: 2 pkg lemon pudding mix, cook & serve (4.3 oz each) 1 1/2 c sugar 6 large egg yolks; lightly beaten Full recipe ⬇️ cookingfoodhome.com/?p=612

April 1 2021 Will we ever see the day that Jack actually cook something!😱😉🥂🗽🇺🇸👏👋👊🛎🛎🛎🛎👍👍👍

Did you throw out the purge from the roast?

Can I do the same with a pork roast?

👍👍 ❗

I always put the pot I'm cooking in on pads and cutting board to avoid having it rest on the counter. Being afraid it'll be wrecked with that heat for that long. ... is that an actual fear or am I being paranoid?

And we did what with that beautiful liquid left in the zipper bag??????

4 days to make the perfect roast beef. Interesting.

Fantastic! Although... everytime I see a whisk I fully expect to see a Babish Tiny Whisk make an appearance.

This is Chef Step’s brûlée recipe.

I would perish and float up to heaven if this were served to me

Interesting...these are both Chefsteps recipes....

Um... countertop vacuum sealers for the home are $50-100 and easily portable and storable... Seems a bit odd to make the jump that you did...

Why wouldn't you add all the drippings in the bag to the yogurt sauce?? I certainly hope you didn't discard all that flavor.

Dan, you put your hands in 133 degree water. You would have received third degree burns at that temp. Please edit so viewers don't put their hands in hot water. I'm a nurse that worked in burn units.

The winning handheld vacuum sealer is literally available nowhere, not even from Gourmia's own website.

Hey credit where credit is due... Chefsteps did this 7 years ago!

Could you sous vide a whole hog in a hot tub?

For creme brulee, the evaporation in the oven is an important component that deepens the flavor, and the skin that forms helps with the bruleeing. Using sous vide instead is just making it unnecessarily complicated.

Yeah you totally didn't plagiarize chefsteps holiday chuck roast.......lol

They didn't change clothes for 24 hours!? 😲😉😂

If the roast is cooked right, you don’t need the ranch dressing bullshit made from yogurt.

Here they go again with their testing of products. Why not state that the bags are reusable yes or no? How about how much new bags cost? What size do the bags come in? Are the bag east to get? There is so much that they leave out. But they want us to go out and purchase the item.

yum. first

This looked amazing UNTIL you used egg whites to put on spices. I am deathly allergic to eggs. I swear the eggs you all used just kills me. You should do a series trying to redo recipes without eggs.

I dunno... That meat looks pretty dry from my side of the screen...

What about chemicals from plastic bag gets to the food overtime even at 130

This is disgusting 🤮