Perfect Sous Vide Steak NINJA FOODI SMARTLID

Рет қаралды 25,787

Күн бұрын

Пікірлер: 45

@soulinspiration1 Жыл бұрын

No way I would have tossed that juice!! It just gotta become some kinda sauce! I just ordered mine and I'm so anxious!! Some of my family members will only eat well done but get disappointed when the steak is dry and tough (go figure!). I think Sous Vide is gonna be the answer!! Thanks for showing me how to do it!

@ScottCooks Жыл бұрын

I've been sous vide'ing everything lol. I love it.

@mohamadhassan74 Жыл бұрын

Looks awesome. I'm going to try this tomorrow

@cynthiabeard1424 11 ай бұрын

Thanks so much for this video. I feel more comfortable using the functions.

@tonyalbc4689 2 жыл бұрын

Great video. I’m going to try this, today! Working from home, this is a fantastic method for me - truly, set it and forget it (for 3 hours, anyway)! Thank you!

@ScottCooks 2 жыл бұрын

Let me know how it goes!

@leslieyowell7239 2 жыл бұрын

That smart lid is terrific.

@ScottCooks 2 жыл бұрын

Smarter then me!

@HappyBeeTV-BeeHappy 2 жыл бұрын

Great tutorial! My 8 Qt smart lid is on the way from QVC now! And I’m a do the sous vide with steak too!

@ScottCooks 2 жыл бұрын

Nice!!

@chloecary8317 7 ай бұрын

You are awesome!

@44bgood Жыл бұрын

FYI, you don't need to rest sous-vide steaks...they're all ready uniform temperature throughout....they won't rise in temperature (unless you over cooked the outside during your sear).

@HeritageWealthPlanning Жыл бұрын

Freakin' LOVE my Ninja Foodi!

@ScottCooks Жыл бұрын

Best kitchen device ever invented (IMO)

@johndavis7944 2 жыл бұрын

That looks really good Scott. Sort of the long way round the mountain but worth it on the plate. I understand the sous vide principal slow cooking and have watched how it can be used. Jamie Oliver did a series on it. One was getting the British navy to use it on it's submarines to free up inventory and have better quality food for the crews. It's worth a look if you haven't seen it already. It can be made in bulk, frozen then reheated as needed. A great idea for seasons when foods are scarce. Cheers Scott, it was a good video to watch 👍😀🤤

@ScottCooks 2 жыл бұрын

Thanks I will look for that series.

@johndavis7944 2 жыл бұрын

@@ScottCooks Scott. I must apologize here. It wasn't Jamie Oliver, but Heston Blumenthal who did the sous vide. 'Heston's Mission Impossible' (Royal Navy) s01 e04.

@ScottCooks 2 жыл бұрын

@@johndavis7944 Awesome I will check it out..Thanks!

@CookingwithRick 2 жыл бұрын

Hi Scott, the steak looks tender juicy and delicious.

@ScottCooks 2 жыл бұрын

It was!

@ArtyJames Жыл бұрын

What's the granularity of the temp settings? Is it 1 degree; can I set it to 128, or does it go in 5 or 10 degrees?

@thomashudson3694 2 жыл бұрын

I might try it In my food After that I probably put it on the Blackstone

@ScottCooks 2 жыл бұрын

Excellent way to finish off a good Sous Vide.

@ups_klaus 2 жыл бұрын

Hi, Scott! I have a question: it is possible to use the probe temperature during the sous vide program? In my mind this can contribute to a more stable temperature. I really want to buy a ninja foodi 14 in 1 (the european name) with probe temperature but I don't know if the probe can be used in this way. Of course the probe will not be inserted the meet but somehow free in water, without touching the pot. Also if you can measure I would be grateful if you can tell me the total height of the pot with the open lid.

@ScottCooks 2 жыл бұрын

Probe is not necessary during Sous Vide as the Foodi holds your water temp perfectly. The pot is 7 inches tall.

@cre8tiveedge 2 ай бұрын

Is there any issues with cooking your meats in a cheap sandwich baggie? Seems like it could allow PFA’s to leach into the meat? Just first thoughts when watching? I worry about plastics in food…

@ScottCooks 2 ай бұрын

I have done a lot of reading on that subject. There is no evidence of anything from the bags getting onto the food. I feel its perfectly safe. I always use freezer bags for sous vide and I double bag if sous vide is over 5 hours. Thanks for watching!

@timreeves6901 Жыл бұрын

Looks great thought I would give it a go after watching this video. However I have the uk version of this ninja and I see no suvi option? Is it called something else on the UK model? My options are.... Airfry - grill - bake - dehydrate - prove - sear/saute - steam - slow cook - yogart

@ScottCooks Жыл бұрын

I am unfamiliar with UK models.. It should be clearly labeled Sous Vide. I just went to the UK Ninja site and sure enough the UK version does NOT have Sous Vide! Bummer. 🙁

@guerrillalogic8955 11 ай бұрын

Is it called something else in the UK version? Just ran into this exact issue 🥲

@timreeves6901 11 ай бұрын

nope uk version its not on it and you can't suvi...thanks nija@@guerrillalogic8955

@Albertojedi 2 жыл бұрын

Looks beautiful. What type of steak was that?

@ScottCooks 2 жыл бұрын

Angus beef top sirloin steak. Thank you for watching!

@andrewvaldez9712 3 күн бұрын

You don’t need to rest them they are already cooked

@ScottCooks 2 күн бұрын

You are correct. No idea what I was thinking (or not thinking) lol

@bobbwest 2 жыл бұрын

A 5 and a 5minute broil is longer than I cook a rare steak without sous vide.All you are trying to do is finish it, not cook it…. Just add a sear. Your time makes no sense, unless you want well-done meat?

@ScottCooks 2 жыл бұрын

Everyone like their steaks a different temp. It was far from well done. I just show techniques. Adjust times according to your taste's.

@chadduser848 2 жыл бұрын

Agreed. Looks like shoe leather

@Krazykevin76 Жыл бұрын

@@ScottCooks Scott. You are missing the point of my comment above and the comment of @bobbwest. When cooking a steak on the grill the outside temp is always hotter than the inside temp. The outside meat is 160 plus vs the inside at 130 which most people like to eat. Sous Vide lets you cook the whole steak through in through to the same temp. Then you put a slight, I say again slight char on the outside to make it presentable. Slight in being you really don't raise the inside temp of the steak. Your process here cooks the steak to perfection, but then cooks it another 10 minutes at full blast to a overly cooked well well done steak. It defeats the whole purpose of "Sous Vede" cooking.

@Krazykevin76 Жыл бұрын

@@ScottCooks And for your comment about "Far from well done", no sir. It was well done. Well done is defined by temp ranges. Not by how juicy a steak is. 160 plus is very well done

@Please_attention Жыл бұрын

That steak Its still pink inside. definitely not well done. I would say medium well. Air frying is totally different than searing when there is direct contact with pan.Heat distribution is much slower Here. I would broil it maybe 5 minutes quicker but it is still decent piece of meat.

@tylermabe6790 10 ай бұрын

Guess you're eating that with ketchup!!!!!

@Krazykevin76 Жыл бұрын

Just some honest feedback. The whole purpose of Sous Vide is to have the perfectly cooked steak throughout with your internal temp being at target. With a Sous Vide machine, you set your water temp and away you go. You always have to allow for the extra temp from grilling/broiling etc... It is pointless to Sous Vide a steak to 130F and then broil for 10 extra minutes at 450F. Your steak came out over cooked at 160F plus! That is the same result as cooking it per the norm on a grill. I don't disagree that the steak could have been tender and juicy etc etc etc, but you took a 10 minute process (grilling a steak) and turned it into a 4 hour cook. I agree you showed the power of the Ninja, but a complete waste of time and zero benefit. This is not how you should Sous Vide a steak with this cooker.

@MrJHSW Жыл бұрын

100% correct.