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: https://www.bonappetit.com/story/best-sous-vide-machine-chefsteps-joule
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Brad Makes Sous Vide Steak | Kitchen Basics | Bon Appetit
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What is the “it” used for searing? Melted butter? Oil?
Did Brad just say Bon Appetitty???? 😂🤣
Uh someone please revise this process as a sans vide version, thanks
...which was 'invented' by John Philip Sousa *and Gore Vidal
It's an interesting concept but do we need one more way to increase single use plastic consumption in home cooking?
Love the acting job Brad did in "The perfect storm"
@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.
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.
They chose him to do this for all the WOURDER
It's been resting for 2.5 hours in a pot...
Wow that guy has beef with brad
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.
"As much as people love Brad Leone, they hate people who aren't Brad Leone"
"Damn right"
My steaks have crust.
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.
Anytime I feel bad I come for Brad videos... this guy is just... <3
Is this sponsored by that sous vide machine company?
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
When preheating a pan, put a lid on it to hold the heat in.
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"