This is my second sous vide cooker kzfaq.infoUgkxK2YRU9uBOXzuIEV660Qo3sX7dJDJLg72 and I don’t know why you would cook meat any other way. This model is more compact and quieter than our older version that this one is replacing. We have done creme brûlée, cookie dough and tons of meat. They all come out perfect every time. I recommend this to EVERYONE. The app is great and easy to use. It stays at a consistent temperature. This model is extremely quiet. I just love it. We also have the anovo sous vide cooker 16L box thing and this fits inside that which is great because I can store them together. I just love that I can set this and walk away to deal with the rest of dinner.

I can't believe how comprehensive that video is. She covered every single detail imaginable and even went so far as to explain subtle misinterpretations caused by different marketing techniques. She's totally unbiased and perfect.

I can't emphasize enough how remarkable it is that you very rarely cut away from speaking directly to the camera. The end result is extremely engaging and I feel like I retain knowledge better when I'm being spoken to in such a clear and direct manner. Visual aids are great but they cannot compare to the charisma of a great teacher, which you so clearly are.

Most cooking videos are much longer than necessary but you don't waste a second sharing EVERYTHING you need to know about this cooking method. Wow!

You are so calm and pleasant and strictly logical. No superfluous words, no fake-youtube character stuff. I really appreciate you and what you do. No one does it like you do Helen. Thank you

0:48 What is Sous Vide 1:39 What are the most common problems (Anemic, poor sear, "dry" meat, time to cook) 2:19 History of the technique 3:57 How to use 4:58 Prepping the food parcels 6:32 Cook times 6:51 Overcooking Sous Vide? 5:26 Searing 10:44 Weekday nights 12:17 Reverse sear

I've been using Sous Vide multiple times a week for the last five years and found a lot of useful information in this video! Thank you very much!

Really great video. I have been cooking Sous-Vide long before the stick units came to market. I had to invent many of the techniques you are giving people here. I do the same as you, I buy all my meats on the weekend, sous vide them all and store the bags in the fridge. I have generally not however found the need to re-warm them in the water bath unless they are unusually thick. On a weeknight I remove the bag for dinner about an hour before dinner and place it on the counter to come to room temperature before searing. I find that the heat gained from searing makes the inside warm enough from room temperature. I'm usually adding a piping hot sauce as well. Also, the best solution for searing is to use induction with cast iron. A real induction range (if you can afford it) is an absolute game changer (I can boil water for pasta in two minutes on mine). However, even a little $50 induction plate with cast iron outperforms my commercial Viking gas stove for searing sous-vide meats. Max the power just before adding the meat then turn it back down (usually) after a few seconds. The difference is there is almost no loss of temp in the pan compared to gas or electric which take time to recover after adding the relatively cold meat.

Been at this 4.5 years and amazing results. 2 circulators, one 18qt tub & one 44qt cooler. Latest craze is 30 day dry aged beeef tongue. Cooked 170/24 with simle seasonings... Unbelievable... Anywhere from shrimp/lobster to full racks of pork ribs... 😍😍😍😍😍😍

This is really an excellent and professional explanation of how to use a sous vide. Thank you very much dear Helen!!!

What an epic video! I appreciate all the example footage, it really clarifies the topic being discussed.

Helen, thank you so much! Old cook but new to sous vide. Gonna cook a ribeye tonight. I live in the Pacific NW now and I've cooked some fish etc., but your video makes me excited. Thanks!

Thanks for some really great tips! Your technique videos are so helpful.

Great coverage on sous vide! Love the history and cooking techniques knowledge. Great informational video.

Most honest Sous Vide video I've watched. Very informative . Thank You!

Thanks for sharing your knowledge. So far I enjoy my Sous Vide but I can’t wait to go from good to great with your help.

Omg what a great video! I love the way you describe things, and you're just no-nonsense. I am all about technique at home, and videos like yours are fantastic. I think you're adorable and fun to listen to. Thank you! Xo

I watched this to learn things and I learned many things. Thank you very much for sharing your experiences. I think you did an excellent job teaching.

This video was extremely helpful - thank you!

Thank you for explaining so well how to use the sous vide. I just bought one and looking forward to making great food. Best video I’ve seen so far on this! I’m sure this information will help on my way.

I've had really good results with my sous vide already, but these tips I think will help me take it to the next level. Thanks for a great video.

You are DELIGHTFUL!! Your voice sounds like a smile on the inside. Thanks for all the info!

Loved this video! You are so easy to listen to! You touched on all of my questions and concerns with regard to the sous vide method.

For a begginer, such as I, your video is exremely helpful and easy to comprehend. Thank you. You must be a good teacher

Glad you're back! This was fascinating. :-)

Folding the Ziplock seams over to keep them clean : excellent tip!

Very detailed and so much great information. I love your simplistic presentation. I’m a newly and after watching your video, I feel a lot more comfortable with using my souls vide. Thank you.

Great information and I think I could listen to you speak all day!

I just received a sous vide for Father’s Day and really liked your video. Great information.

Great advice, Helen. I'm adding SV to my grilling game - and this was super helpful!

I absolutely adore you...I just joined and plan on watching each and every video, thank you so much

I have been Sous Viding for 6 years. I have tried flame thrower, griddle and pan searing techniques.. Helen's cooling process is brilliant.

Thanks Helen. My steak experience reached a whole new level. My first sous vide experience was a nightmare due to beginner mistakes. Then it the magic happened. What I learnt is: trust the advice from others and don't try to take shortcuts or make adjustments based on silly assumptions

Thank you Helen, simply thank you.

WOW, I am impressed by your explanation, definitely going to make me want to try more recipes with these techniques, thank you so much

Excellent and without pretense, as always. She is unmatched in merit for advice.

My husband bought me the “big awkward” Sous Vide Supreme when it first came out and it is still awesome. It stores easily and I love it. I also use my Foodsaver and have no issues with deformation. Simply hit the seal button before the vacuum deforms the item. I did find useful information in the video.

I use a food saver and I have no issues with it. There are two things you can do to mitigate deforming, the best method is to put your protein in the freezer for 45-60 minutes prior to sealing. This prevents juice from entering your foodsaver and also allows the protein to hold its shape during sealing. If you do not have time to do this, use the foodsaver as normal, but manually stop the sealing process prior to the meat deforming.

Thank for for the wonderful cooking classes.

This video was great! So informative, and made me feel much more prepared to sous vide for the first time! Thank you!

I was having trouble giving the meat a nice roasted flavor to the sous vide meat, so I really like the idea of cooling it first. I'll definitely try it out.

Thanks for the tips. I thought I knew everything about sous vide cooling, but I have learned. Now .....I am sure I know everything :)

Thank you Madam for an excellent video and information.Very new to this method of cooking , actually started by doing dry aging at home. Look forward to viewing some of your other videos.

Have been Sous-Vide cooking for about a year now and love it, looking forward to trying these methods to bring it to the next level!

Also... I love the sous vide for cooking various types of meats and seasonings (I call it Brazilian rodízio style) in the same bath and searing and searing/serving them perfectly in a matter of minutes. Guests usually love the entertaining component of trying different meats all perfectly done (and hot) w/o having to be running around and making them while some of the pieces that are done are getting cold! I do have a pretty mean coal searing station which helps address the crust component. So just play around and you will figure out how to make it right for you!!

Great and well done presentation. Thank so much

Awesome video! I am new to this cooking method and your video will be a tremendous help going forward. I appreciate you. Thank you so very much

Thanks for the cooling-before-searing method. I always struggled with the searing step.

And I just bought one of those vacuum sealers too... My mind is still a bit blown by your method of just easing the bag in the water with the zip open. So much cheaper and less hassle. Thank you for the tips! :)

Just discovered sous vide. This was wicked informative.

Out of all of the videos I've seen describing the sous vide method, this was the most informative explanation in the use and methods of the machine.

I love your style of video. You are very knowledgeable about sous-vide.

The trick to using foodsaver bags/sealers is to partially freeze the protein in order to keep the shape. Popping the meat into the freezer and using cold fat keeps the shape. Don't put the bag itself into the freezer or you will be contending with condensation when you pull it out. If you fear you will have some liquid in a bag, just put a strip of kitchen towel near to the vacuum point to soak up any liquid. Finally, ALWAYS seal twice. Two seal strips prevent accidents from a failed seal.

I really appreciate your thoroughness and thoughtfulness!

In addition to the fact that I always learn something from Helen, the sound of her voice is truly mesmerizing.

lovely advice, well spoken and very polite

Skip the history lesson, 5:00 starts the food prep aspects

Food saver works great for the home cook. And one tip I learned from culinary school is that you really just need to add a little oil or spices. A little goes a long way with Sous vide

Very informative video. Thank you for the valuable information.

Thanks for the great video. For someone like me who doesn't know nothing about sous vide I learned allot . Very informative

Just discovered your sous vide videos, Helen, after watching many others by various supposed "experts", even pro chefs...and yours are the best, "by more than a mile". Thanks, so much!

Some of this is only opinion, but it's very informed opinion. I've been sous-vide cooking for years and I find her suggestions spot-on!

I like your presentation. It is easy to follow and very thorough. Shawn Baker, MD talks about this method in some of videos, and you answered my questions. Many thanks!

Love your speaking voice and presence. Great video!

Thank you, thank you, thank you, thank you, thank you! I am new to sous vide and you've answered a lot of my questions and I love you for it.

I have had my Anova for 2 years. I put my 12 quart plastic container on a wood cutting board on my granite counter top.

Excellent descriptions of how to tackle the common issues facing most of us newcomers to the sous vide method. Thank you!!

Thank you Helen. You are a good teacher.

Funny, I started watching Helen's video because I thought my meat was really under done but it looked just like the meat in the video and I could cut it with a fork. This was my very first time cooking sous vide with my Anova!

Very very cool. I might wanna try this now.

I learn so much from you! You are a GREAT teacher!

Fantastic advise. I am new to Sous Vide and have run into all air these problems so far. Great solutions.

Excellent video. Well-edited, no fluff or dead spots.

I love that you were using a beer cooler. That's what I started using when I first started doing sous vide and still use today, even though I got an Anova Sous Vide. I just cut a hole in the top and put the food in the cooler with my Anova sticking out of the top, instead of using a Lexan, which definitely is wasting heat (energy).

Wonderful you really know your skills and pass them on, best out there thanks.

Thank you for this! You answered all my questions. Brilliant.

Nicely done.! I would have liked to see a little more picts of finished product but very well done just any way.

I own the same Anova model as you and have been enjoying this cooking method for 2 years now. Not all our friends like their steak or salmon to the same degree of "doneness" but I enjoy the flexibility of starting a few steaks off at a higher temperature then lowering it to accommodate pieces I add later. I just use a Sharpie and put names on the plastic bag to keep track. Thank you for your "searing" guidance!!This will help!

The amount of information in this 15 minute video is hard to believe. As an amateur sous vide user I will rewatch this video several more times and save it for future reference [with Raindrop extension btw]. This woman has the spirit of a teacher, the communication ability of a grand politician [that's a compliment], the knowledge and skill of a great chef and some chemistry, she speaks multiple languages, has a wonderful accent, AND she's pretty too? It's definitely underrated.

Outstanding video Helen. VERY well presented and a ton of great information. Thank you for sharing. Just got my Anova yesterday. Can wait to using it. I subscribed to your channel. Thanks

Great video. I been using my Anova for two years now. I got my first one from the Apple Store. I have three now. I going to try your chill method next time. I was eating a Steak I just finished while I watched this. I prevent my Bags for touching to bottom of my tub by placing a Stainless steel cooling rack in it. Since I vacuum seal mine I even used a stacking rack to do two levels. I cooked for our office anniversary lunch. I did 20 steaks at once with my Anovas (3 Tubs).

I'm not even half way done watching this and found more useful info in six minutes than most other videos of many hours. Good job!

great knowledge and experience; thanks for sharing!

Love my Sous-Vide. I've used it to temper and hold chocolate for deserts too

Liked and subscribed. If you have a good saver but want to preserve the shape try putting the meat in the freezer in the bag for it to firm up before vacuuming the meat. This also works if your meat is wet/juicy or with a marinade. Pre freeze then vacuum. Then sous vide accordingly and just add 30 mins to the cooking time.

There are so many variables in cooking that I grimace at the negative comments. For instance, I use my Food Saver and you use the ziplock freezer bags, and both are fine options. Thanks for the great video and some new options to try!

Excellent channel. I've learned so much from you. Thank you!

Very good video. You explained it really well 👍👍👍. Subscribed!

I have a similar setup, except that I have a cover over my container with a hole cut in a corner that fits around the heater when it's installed. This provides a better temperature control and it will heat up faster.

Mesmerized by your accent!😊

you are a very knowledgeable youtuber！ love it !!!!

Awesome guide! Thank you!

I've been using an Anova for a couple of years now and love it. Then my wife got me a Mellow. I'd never spend that much money myself, but we use in much more often than we used the Anova. It has a built in, double wall vertical tank so it only takes up about as much counter top space as a loaf of bread and what's always on the counter tends to get used more than something you have to set up each time. It has a cooling element, so it can keep food at refrigerator temperature temperature at the start of the day and be set for what time you want your dish to be ready and take care of the temperature and timing for you. A gallon size freezer bag can stand upright in it and just needs to have the very top folded over or cut off, it doesn't need to be sealed as the water keeps the air pushed out and the top of the bag stays out of the water. The double wall and lid makes multi day cooking of something like bottom round much easier. The downsides for me is it has no controls or indicators; it can only be controlled by an app, it tends to randomly detect weight and starts itself up( I like gadgets, so a wifi enabled switch not only took care of that but also tracks the power usage), it uses air bubbles to circulate the water so it sounds like a rather large aquarium, and the small tank size only works for about 4 servings.

Fyi, i have found most resealable freezer bags tend to leak a little when cooking above 65C (149f) or 70C (158f). It appears the seams are the weak point and the heat tends to re-melt the seams. From my own experience, Lacy’s, Reynold, Glad and Diamond tend to fail around 65C. Waitrose bags can reach 70C more consistently. Surprisingly, my local supermarket doesn’t stock Ziploc, so I haven’t tested them.

AMAZING video!! I can't wait to try the fridge or ice bath cooling to get better skin. I was frustrated that I couldn't get the skin just right and now I know why. Thank you.

Great video! Thank you for the valuable information. :)

All good information. 1. The immersion heaters are better at holding temperatures so the tap water gets a boost of boiling water to bring it up to temp. 2. A cheap Styrofoam cooler works well to help hold temp. 3. Can taste propane type torches. Put a little charcoal braisier with about four lumps of natural no lighter. Best for sear. 4. All protein.

Excellent information... thank you. I am a somewhat novice cook. I am from the South in the USA. I know how to cook proteins much differently than this, but this is amazaing. My sister bought me a Sous-Vide immersion heater... been sitting on my counter for a year, and I completely forgot about it hehhe. She knew I wanted one, and bought it for me over a year ago, and did not remember, so now its time to step it up and experiment. You gave me a lot of very useful information here. My intentions are to extremely hot sear on my grill after. Gonna buy the cast Iron grate for my webber, and hit it with a touch of smoke ships on real lump coals. Ribeye first. can we season while in the bag? Less / More proportions?

Wow, I watched one video... and learned a lot!!! Wow, she's amazing.

I finally broke down and got one. Everyone is advocating and it’s not that expensive these days. I’ve been a big fan of reverse searing for years already so it wasn’t a big jump. Really good job on pork chops and steak. Excellent for chicken breasts. I have to say It’s worth the price for fish and seafood alone. We love haddock and have it often. It’s really easy to get perfect sous vide results every time. Ditto for shrimp. I love it!