Brad Makes Sous Vide Steak | Kitchen Basics | Bon Appetit

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  • Published on:  Wednesday, January 24, 2018
  • The Test Kitchen's own Brad Leone breaks down everything you need to know about using a sous vide. This sous vide machine is the best we've ever used, and it's the perfect gift for the kitchen explorer in your life.

    Read our review here:

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    Brad Makes Sous Vide Steak | Kitchen Basics | Bon Appetit


  • Houston Tony
    Houston Tony  2 days ago

    What is the “it” used for searing? Melted butter? Oil?

  • yaka
    yaka  4 days ago

    Did Brad just say Bon Appetitty???? 😂🤣

  • AJtheory
    AJtheory  6 days ago

    Uh someone please revise this process as a sans vide version, thanks

  • AJtheory
    AJtheory  6 days ago

    ...which was 'invented' by John Philip Sousa *and Gore Vidal

  • tangled like an octopus

    It's an interesting concept but do we need one more way to increase single use plastic consumption in home cooking?

  • tyler durden
    tyler durden  7 days ago

    Love the acting job Brad did in "The perfect storm"

  • Jay Pod
    Jay Pod  7 days ago

    @5:11 What is up with that "pro tip"? The whole point of sous vide is that leaving it in the bath at the correct temperature will not change how well done they are - that tip is just incorrect. You set "doneness" by the temperature you set the water bath.

  • Zackery Morris
    Zackery Morris  7 days ago

    Guga does a wayyy better job. He also does a more thorough job of explaining his process. If you like this video check out Guga Foods or Sous-vide Everything.

  • Richard Nguyen
    Richard Nguyen  7 days ago +1

    They chose him to do this for all the WOURDER

  • william skrainski
    william skrainski  14 days ago

    It's been resting for 2.5 hours in a pot...

  • Sydney P
    Sydney P  14 days ago

    Wow that guy has beef with brad

  • Sauce Boss
    Sauce Boss  21 days ago +1

    Very confusing video: 5:10 Your “pro tip” states: “Change the time based on how well done you want them”. As an experiences circulator user, the amount of time has nothing to do with with doneness of a protein only the temperature. The amount of time only effects texture.

  • Videodromed
    Videodromed  21 days ago +17

    "As much as people love Brad Leone, they hate people who aren't Brad Leone"

    "Damn right"

  • Kevin Mael
    Kevin Mael  21 days ago

    My steaks have crust.

  • Michael B
    Michael B  21 days ago

    Pro Tip at 5:11...Wrong. You don't change the TIME depending on how well done you want, you change the TEMPERATURE of the water. You change the time depending on how thick your steak is. I mean, it's the most basic, fundamental part of sous vide cooking, how can you get that wrong? Someone had to type that out and no one catches it and nearly 2 years later no one has corrected it. Shame.

  • Daniela Součková
    Daniela Součková  21 days ago +3

    Anytime I feel bad I come for Brad videos... this guy is just... <3

  • Inspector Steve
    Inspector Steve  21 days ago

    Is this sponsored by that sous vide machine company?

  • kozmik__WZRD
    kozmik__WZRD  21 days ago +6

    Poor brad when he's forced to follow a script and be "informative".

    He seems in like so much pain with this much structure lol

  • Eric Tompkins
    Eric Tompkins  1 months ago

    When preheating a pan, put a lid on it to hold the heat in.

  • Kevin Cavanaugh
    Kevin Cavanaugh  1 months ago

    This needs to be redone. Somehow he's not getting a sear despite cooking it 5 degrees below most other sous vide recipes "medium rare"