Home Tips A Beginner’s Guide to Sous Vide Cooking- Kitchen Conundrums with Thomas Joseph

A Beginner’s Guide to Sous Vide Cooking- Kitchen Conundrums with Thomas Joseph

2 min read
25
0
7



Have you heard about sous vide cooking and aren’t sure what it means? In this episode of Kitchen Conundrums, Thomas Joseph shares his knowledge about cooking sous vide and shows you how to get perfectly cooked fish, eggs, and steak.

Get the recipe: http://www.marthastewart.com/1520756/sous-vide-cooking-home

Subscribe for more easy and delicious recipes: http://full.sc/P8YgBt

—————————————————————
Want more? Sign up to get the Everyday Food video recipe email, served daily.
Get recipe emails: http://www.marthastewart.com/edf

Want more Martha?
Twitter: http://twitter.com/marthastewart
Facebook: https://www.facebook.com/MarthaStewart
Pinterest: https://www.pinterest.com/marthastewart/
Instagram: https://www.instagram.com/marthastewart/
Google Plus: https://plus.google.com/+MarthaStewart/posts

Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.

http://www.youtube.com/user/everydayfoodvideos

Load More Related Articles
Load More In Tips

25 Comments

  1. filoflin

    December 2, 2018 at 3:05 am

    he absolutely destroyed the impression of cooking steak in sous vide for people who havent tried one…..but I am telling you guys it is a m a z i n g

    Reply

  2. tack titioner

    December 2, 2018 at 3:05 am

    Amazing! Food cooked in a plastic bag for an hour. Smh

    Reply

  3. T. Herd

    December 2, 2018 at 3:05 am

    Seriously? Dude, you don't know what you're talking about and to masquerade as a chef? LOL. 140 degrees for 1 to 2 hours to render a 1" steak medium rare? That's not laughable, it's a crime. What a joke. Try 1.5" at 129 degrees dipweed.

    Reply

  4. RCs By A Dummy

    December 2, 2018 at 3:05 am

    What a silly gimmick. What will the marketing guys think of next, cooking by magnifying glass and wet banana peels?

    Reply

  5. Magdalena Jones

    December 2, 2018 at 3:05 am

    I've got curious about this …..but on my …..what a waste of money and all that commotion and waste of plastic bags…….🙄

    Reply

  6. FoxyStealth

    December 2, 2018 at 3:05 am

    I think plastics leaking into our foods is dangerous to hormones & causes toxins. Check out the book "ESTROGENERATION."

    Reply

  7. Carol Lotus

    December 2, 2018 at 3:05 am

    this host is so sweet +1subscriber

    Reply

  8. Dai Tayl

    December 2, 2018 at 3:05 am

    A little bit of this and a little bit of that.

    Reply

  9. Boxing guru

    December 2, 2018 at 3:05 am

    1. The steak looked over cooked 2. Why go through all this trouble when you can use a cast iron pan and with practice cook the perfect steak in a quarter of the time. No thanks I´ll keep the plastic back for my leftovers

    Reply

  10. C C

    December 2, 2018 at 3:05 am

    Tuned in to figure out how to use a sous vide and omg this guy has the sweetest voice I’ve ever heard. ❤️

    Reply

  11. Matt Black

    December 2, 2018 at 3:05 am

    this product is dildos

    Reply

  12. ASAP Mangos

    December 2, 2018 at 3:05 am

    So it's not necessary to have a vacuum sealer for your meats?

    Reply

  13. Andrew Evans

    December 2, 2018 at 3:05 am

    That’s the best midwell I’ve ever seen, I cook hundreds of multiple cuts everyday, glad you shorted yourself and tried to call it medium.

    Reply

  14. Forever Crazy Family

    December 2, 2018 at 3:05 am

    2 hours to boil and egg…..no thanks!!

    Reply

  15. DoctorGeniusPHD

    December 2, 2018 at 3:05 am

    "Gonna add a little bit of salt" sprinkles about a tablespoon of salt

    Reply

  16. Richard Edwards

    December 2, 2018 at 3:05 am

    man that's a ugly piece of steak

    Reply

  17. Fred Flintstone

    December 2, 2018 at 3:05 am

    Plastic leach into my food! Yum!!

    Reply

  18. Carrie Ann

    December 2, 2018 at 3:05 am

    Why is it everytime I cook with this the meat always tastes old? I really don't care much for this expensive device hogging valuable space in my kitchen

    Reply

  19. Jonn Porter

    December 2, 2018 at 3:05 am

    Is letting the steak "rest" recommended when using the sous vide method?

    Reply

  20. Robert Gerhart

    December 2, 2018 at 3:05 am

    The advice about cooking the steak with garlic cloves is dangerous. Typical beef temperatures are too low to pasteurize the bacteria in the garlic, and instead can create an ideal environment for the bacteria to multiply during the cook.

    Reply

  21. Giovanni Stefani

    December 2, 2018 at 3:05 am

    Thomas, quick question….I just purchased the Anova Sous Vide unit. Do you put the meat into the water and then preheat to the said temp or let the water come up to the said temp and them start the timer?

    Reply

  22. FILMI

    December 2, 2018 at 3:05 am

    Wait, so you're telling me that you're heating a plastic bag to 140 degrees, which is touching the food I'll be eating. Ahhh, NO!

    Reply

  23. Ryan Mogelefsky

    December 2, 2018 at 3:05 am

    What about cooking in plastic and harmful chemical compounds

    Reply

  24. davidegarz

    December 2, 2018 at 3:05 am

    I believe that at those temperature the plastic bags melt down on a microscopic level

    Reply

  25. Chat Noir

    December 2, 2018 at 3:05 am

    It cannot be healthy to heat plastic bags with food in them. Plastic chemicals right into your food, enjoy.

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Check Also

8 Starters and Appetizer recipes By My Best Recipes