Brad Makes Sous Vide Steak | Kitchen Basics | Bon Appetit

I had to mentally superimpose “wourder” every time Brad said water...

@Pauly Paul woo ah

It passed over my head, but I'm British and our accent is often confused with Australian accents by Americans. I guess it does sound similar to the way I (or Aussies) would pronounce it). I think his accent is an example of non-rhotic speech common on Britain, Australia/New Zealand, and New England.As a Brit, I generally can't detect it as we have been exposed to American TV and movies for years, so to us it is just a variant of American English.Having replayed it, I can detect non-rhoticity in h...

This is calm and professional corporate Brad

I see Brad, I like it.

"Ow you hit my eye!" *Chewbacca sound*

Thought this was a That 70s Show reference

"I'm Brad Leone from Bon Apatitty... let's do that again." 😂😂

Bon Appetitty

MiaSt I’d like to bon your appetitty.

I love me some Brad but the dream team's just not the same without Vinny and The Editor

Matthew Chow I agree. He is the favorite. I noticed the gay gay with the dark beard the editor always looks jealous at Brad and rolls his eyes at him. Don't know if he wants to make love to Brad or kill him. Lol

YESSSS where they at!!!

“I’m a big fan of the Juul.”-brad

everyone is using their juuls wrong. They're for sous vide

Bethanie Higginbotham r/woooooosh

Took me multiple wourders to realize this wasn't an It's Alive episode

One change. When he says these have been in for 2.5 hours the bubble that popped up said change time to change doneness.Time only changes tenderness and how much the connective tissue breaks down. You want it more done, change temperature of water.

Steaks? Choose time according to *thickness*. Thicker takes longer to get evenly to the desired temperature. But this is how you can get a 3-inch thick ribeye (get the big prime ribeye roast from Costco and cut it up!) to a perfect mid-rare or what have you. It’s the tough cuts that you want to sous vide for a long time to break down the chewy bits...

If anything, the problem is that "doneness" for meat is used to describe juiciness vis a vis color, rather than texture, hygiene, etc which is rather arbitrary rather than any typical meaning of the term "done" other than by sheer correlation with a one temperature steak cooking approach.

Where is Vin? This is to serious! I come here for Brad and Vin banter