Brad Makes Sous Vide Steak | Kitchen Basics | Bon Appetit

  • Am Vor year

    Bon AppétitBon Appétit

    Dauer: 8:18

    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: www.bonappetit.com/story/best-sous-vide-machine-chefsteps-joule
    Still haven’t subscribed to Bon Appetit on DE-film? ►► bit.ly/1TLeyPn

    ABOUT BON APPÉTIT
    Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas.
    Brad Makes Sous Vide Steak | Kitchen Basics | Bon Appetit

leogenesis
leogenesis

what knife does brad use

Vor Tag
/zac ///
/zac ///

*W O U R D E R*

Vor Tag
Sweet Puicy Marlene
Sweet Puicy Marlene

This is calm and professional corporate Brad

Vor 2 Tage
David Arts
David Arts

Why salt in the bag wtf it drains so much juice form the steak over such a long period of time

Vor 2 Tage
Hervey Bay Rubbish Removal
Hervey Bay Rubbish Removal

Hhhmmmm yummy plastic

Vor 6 Tage
Dan Marcoux
Dan Marcoux

If anyone is curious what word Brad omitted at 6:43, I believe it is oil. Specifically a high smoke point oil like vegetable oil... DO NOT use olive oil, unless you want to deal with unplugging your smoke detector lol

Vor 8 Tage
ingrid
ingrid

Is 2.5 hours too long?

Vor 9 Tage
Sam Barrett
Sam Barrett

“Let the pan recover”.......it’s not a bloody injured child

Vor 9 Tage
Stephen Vincent
Stephen Vincent

5:11 The tip here is totally wrong

Vor 10 Tage
Anthony Sanders
Anthony Sanders

Wourder

Vor 13 Tage
Nakage
Nakage

A warning to you guys out there using instant read thermometers. Materials have what is known as "emissivity," which is how much heat radiates. This is important because this is what the thermometer detects. This means that you are likely not getting the actual temperature. Cooking grade thermometers usually have settings for things like cast iron pans; so if your thermometer doesn't explicitly say somewhere that it's calibrated to cast iron, then it likely won't be very accurate.

Vor 14 Tage
Nakage
Nakage

​+fakecubed I know what you're saying, but I just disagree that it's the only thing that matters. A new chef doesn't know that their crust is correct if they've never done it, and if they want to make sure it's correct with one of these thermometers, there is a good chance it will fail and they won't know why or they will just not believe it isn't correct. This is how bad chefs are born. The issue is a non-issue amongst experienced cooks or seasoned amateurs, but I've seen newer cooks burn their food and make undercooked food all the same without knowing that's not how it's supposed to be. It isn't until I show them what it's supposed to look and taste like where they understand what it should actually be. The main thing is that people will view this as a learning tool (it's on what's basically a how-to video and presents itself for newer cooks) when that's misleading.

Vor 12 Tage
fakecubed
fakecubed

Nakage you’re not actually disagreeing with me, you’re trying to make another point entirely. What I’m saying is the actual number on the device you use to achieve consistency is irrelevant. You don’t need any fancy tools, just an understanding of what your equipment is achieving when you use it. That means making sure you do the same thing every time to get the results you want. It doesn’t matter if the IR thermometer says a billion degrees or negative two million, as long as it says the same thing every time and you are getting a good crust.

Vor 12 Tage
Nakage
Nakage

@+fakecubed I would have to disagree here. These processes in which these acids bind to sugars are actually what cause this brown crispy crust to taste and feel as good as it does. When they are broken, it makes the flavor taste worse and lowers its nutritional value (some of the nutrients decompose at high temperatures). If the temperature is never hit, it can appear to have a crust when in reality that crust is not the crust they achieve in the video. This is more about learning than anything else. If someone is using an IR thermometer to try to get the exact result in the video, but the IR thermometer they buy is not the right kind, then they will wonder why their steak doesn't look or taste as good. I'm providing that explanation.

Vor 13 Tage
fakecubed
fakecubed

The steak is already cooked from the sous vide. The point of searing it afterwards is only for appearance and a bit of flavor. As long as the steak gets seared successfully, and not charred, it’s hot enough. It is not an exact thing. The precision came during the sous vide cook. Use your eyes, your ears, and you’ll get the results you want from a very wide range of temperatures from the cast iron. The number on the IR thermometer is irrelevant as long as you are able to repeat the process.

Vor 13 Tage
Nakage
Nakage

+fakecubedApproximations are alright to a point. In the case of things like caramelization it occurs at a very specific temperature (357F). In the case of steaks, the amino acids within the steak react to the sugars as well at around 500 (non exact because there are a lot). It's a very fast process and the only way to do that is to get it to the correct heat. Too much, and it breaks everything apart and makes it taste weird. Too little, and nothing happens at all. We're also talking about potential misreads of 30% or more depending on the material or surface you are using (Misreads of 95% on certain metal surfaces is also possible). It is very possible to get sick from a misread due to undercooked food. It's not exact science for sure, but for people who are serious enough to buy an IR thermometer, this can mean everything.

Vor 14 Tage
GhibliOmatiC
GhibliOmatiC

Should let Gabby do a video.

Vor 16 Tage
Pauly Paul
Pauly Paul

5:11 - Pro Tip - Change the time based on how well you want them. Erm, does the person who added that comment have a clue how sous vide works?

Vor 19 Tage
fakecubed
fakecubed

Real Pro Tip: Change the time based on the cut of the meat, change the temperature based on how well you want them.

Vor 14 Tage
Maiko
Maiko

dislike for calling meat protein

Vor 20 Tage
Zavu Kill
Zavu Kill

(Silently waiting for pewds fans)

Vor 22 Tage
A B
A B

Can't you just put it in the oven at 200 degrees for an hour or two instead?

Vor 22 Tage
Yang Ji
Yang Ji

Your metal container is losing some heat. Plastic container with a lid may be better.

Vor 23 Tage
A B
A B

There's just something about hot food touching plastic that I can't accept.

Vor 23 Tage
John Link
John Link

Take it easy with the salt!  6:36

Vor 27 Tage
Jared DFTZ
Jared DFTZ

Brad! GARLIC POWDER!?!? what about the fresh stuff. What happened to ur signature allison?

Vor Monat
SAS
SAS

You're adorable 😍

Vor Monat
Katherine Smoot
Katherine Smoot

Nice bob Kramer ya got there.

Vor Monat
Michael Carter
Michael Carter

I did a Sous Vide thing once. I didn't have a Sous Vide so I just boiled water and kept turning the heat on and off. I didn't have steak so I used a few cans of vienna sausages. I didn't have any zip lock bags so I just didn't use them. Okay, so I put the vienna sausages in the water and played like there was a Sous Vide in there but I was just turning the gas on and off. I did that for like 3 hours because you can do that with a real Sous Vide. After 3 hours the vienna sausages were so tender they just fell apart in the water. That's when I had a real stroke of true genius. I made vienna sausage soup. I opened a can of carrots, a can of peas, a can of green beans and 2 cans of pork and beans. I stirred it till it was hot and served it up. My wife said if I did something like that again she would divorce me. My kids cried. My dog puked. They left and went out to eat, including the dog. I stayed home and watched religious TV and ate my soup. Then I gave money to a guy who was worried about my soul.

Vor Monat
Cliff P
Cliff P

The reason you don’t want air is not because it will float. The bubble can be at the top above the meat. The reason is because you want the water to touch 100% of the meat.

Vor Monat
DANIE MCFIRE
DANIE MCFIRE

Please just go away!!!

Vor Monat
Raw Bliss
Raw Bliss

This video brought to you by *Wourder*

Vor Monat
Regina Remsberg
Regina Remsberg

Never cook your food in plastic...try a jar instead

Vor Monat
Oliver Jelinek
Oliver Jelinek

You can't use a jar for a steak also vacuum bags and ziplocks are fine for high temp

Vor Monat
muscleandmath
muscleandmath

Rippetoe: putting it in a plastic bag and chucking it in the toilet for 3 days.

Vor Monat
David Taylor
David Taylor

If time IS'NT a factor does the difference in wattage matter?

Vor Monat
Trevin Taylor
Trevin Taylor

Who’s better than Brad, Vin?

Vor Monat
Steven Leister
Steven Leister

3:56 brad said he loves the juul. I’m sorry

Vor Monat
Oliver Morrow
Oliver Morrow

no way it's called a juul

Vor Monat
Yogurt
Yogurt

3:55 we get it, you vape

Vor Monat
Molly Katherine Cornett
Molly Katherine Cornett

You can use that machine to temper chocolate perfectly

Vor Monat
안태건
안태건

130'c for 2.30 hours?

Vor Monat
alemar900
alemar900

Can I ask if I put the steak after I cooked it in the fridge with this method. If I take out and put it in a pan will dry out until is hot in the middle?Thanks.

Vor Monat
OneTallman
OneTallman

2:32 how sick am I. I cant stop looking at her booty

Vor Monat
Jsjxjx Jxjxj
Jsjxjx Jxjxj

i was expecting to see wourder

Vor Monat
Warren Simpson
Warren Simpson

Any advice would be appreciated: I have the Anova unit. What do you do when you're preparing multiple steaks at different temperatures: medium rare and medium for example. Thanks.

Vor Monat
HesAnUnpaidIntern
HesAnUnpaidIntern

You tell the person asking it for medium to please leave.

Vor 6 Tage
Drew Clark
Drew Clark

VINNNNNNNY Where is Venchenzo!!!??? Come on Bon Appetit

Vor Monat
Michelle Ramos
Michelle Ramos

4:19.. Brad is a sheep.

Vor Monat
Anton Müller
Anton Müller

just stop the video at 7:48 and look on that little worm like thing in the meat. kinda scares me

Vor Monat
Raphael Silver
Raphael Silver

5:45 We like Andrew better, please make another 24 hr video

Vor Monat
David Lamphier
David Lamphier

With a strip that thick, I hit it in a ripping hot cast iron for 30 seconds, toss in a pad of butter, and flip for 1 minute, another pad of butter, then flip for another minute. One last pad of butter, and flip for 30 more seconds. Then I finish with the fat cap. By the time you've seared the rest of the steak, the rising butter level removes all the moisture from the fat, so when you do finish off with the fat cap, it gets crispy like chicharon.

Vor 2 Monate
Nico Sy
Nico Sy

speaking of losers...

Vor 2 Monate
Zachary Hatch
Zachary Hatch

Not what I thought u meant when you said you were a big fan of the juul

Vor 2 Monate
Ghost
Ghost

Plastic + hot water = ☹️

Vor 2 Monate
Gaming Golden
Gaming Golden

Buy silicon bags if you want

Vor 2 Monate
mjanovec
mjanovec

The "Pro Tip" presented at 5:10 is completely wrong. Time does not impact doneness once the meat has stabilized at the desired temperature. That the whole point about sous vide cooking. It removes the uncertainty about achieving the proper doneness. More time will increase the tenderness, as connective tissue breaks down. But in order to increase doneness, you have to increase the temperature. Secondly, the advice to rest the steak after searing is unnecessary. You rest the steak in other situations, like grilling, in order to let the steak stabilize it's temperature after cooking. With sous video, the steak is already at the proper temperature throughout. The sear just adds to the flavor and the visual appearance to the steak.

Vor 2 Monate
mimi lune
mimi lune

Bon appetitty

Vor 2 Monate
Navi Gator
Navi Gator

Protein: will this work with tofu?

Vor 2 Monate
marcus koko
marcus koko

I actually gasped when i got to see the inside of it

Vor 2 Monate
Excludos
Excludos

5:11 No. That's the whole bonus with Sous vide: Temperature controls how well done it is, not time. You can cook it medium rare for 1 hour, 2 hours, 3 hours or 4 hours. Any more than that and it will still be medium rare, but the meat will start going a bit mushy.

Vor 2 Monate
Andrew Peck
Andrew Peck

My mouth got hard from the dank musk of the dirty moist pink beefy meat

Vor 2 Monate
Aboli
Aboli

Oh no wait the Joule followed me here from the Chefsteps channel? Lol

Vor 2 Monate
Eddie Xiang
Eddie Xiang

How long can steaks or fish last in sous vide bags? For example, if I do a batch of steaks and fish in advance. Can I use them like in 3hrs? They would be just as good? Or as soon as meats are cooked in sous vide, I have to use it right away?

Vor 2 Monate
Eddie Xiang
Eddie Xiang

mjanovec thank you master!

Vor 2 Monate
mjanovec
mjanovec

The beauty of sous vide is that you have some flexibility on when you pull them out of the water. Once the meat comes up to temperature, it can sit in the water for a while because it will not get any hotter (and therefore will not get any more done, despite what the "pro tip" in this video claims). There are limits, though, especially with fish. Increased time does result in increased tenderness, but it's easy with fish to do too long and have a mushy result. For fish, one hour is about as long as you want to go. With steak, you can easily go 2-4 hours and not have a huge change. (The sweet spot seems to be about 3 hours.)

Vor 2 Monate
Jump Crouch
Jump Crouch

Love this channel, but serious motion judder in these BA videos. 24p in a 30p timeline?

Vor 2 Monate
James Dooling
James Dooling

Even if you're not a sous-vider, reverse searing is the way to go in the home-kitchen. Far less beef-fat-smoke-stink later...

Vor 2 Monate
gabyitzel
gabyitzel

Bon Apetitty

Vor 2 Monate
Jamie Afkhami
Jamie Afkhami

😍

Vor 2 Monate
Sammy Ingle
Sammy Ingle

Dang...Andrew Knowlten ;-)

Vor 2 Monate
Desi J Richert
Desi J Richert

Brad are those zip loc bags ok for sous vide? Not gunna leach out the plastic compounds?

Vor 2 Monate
wantapgt
wantapgt

You don’t have to rest sous vide cooked meat.

Vor 2 Monate
NAUTHIX 27
NAUTHIX 27

Today we learnt that brad loves salt

Vor 2 Monate
Gerald Cruz
Gerald Cruz

Where's all the "wourder" edits in this video? :c

Vor 2 Monate
Ryan Hernandez
Ryan Hernandez

Thoroughly enjoyed having to rewind to read each information popup because they each lasted approximately .0235 seconds on screen. 🙄 Editing could use better timing in that regard.

Vor 2 Monate
Paras Phoenix
Paras Phoenix

Sous vide dry aged wagyu a5

Vor 2 Monate
j.c man
j.c man

😃 brad isn't dead good to see that Claire and Andy haven't eliminated Brad yet

Vor 2 Monate
Mladen Pejic
Mladen Pejic

way too much rosemary

Vor 2 Monate
jordan pastry
jordan pastry

I'd let him plow me

Vor 2 Monate
A Dude
A Dude

First time in my life I encounter this name, not that it matters... What matters is the fact that an animal died for nothing... Spoiled meat; to bad!

Vor 2 Monate
Cynthia G
Cynthia G

what is Knowlton drinking?????? at 5:56 ? It looks prettyyyyy ggoooddddd :D

Vor 2 Monate
48956l
48956l

It's such a compliment to myself that I came to all of the same conclusions of how to work a vacuum sealer that Brad did. I double seal, I know juices near the top of the bag can get in the way of sealing, I always leave extra room, I don't cut them with a knife though so that was interesting.

Vor 2 Monate
Sutanu Banerji
Sutanu Banerji

Time isn't going to affect how well done your meat is cooked.

Vor 3 Monate
Peter Heegaard
Peter Heegaard

God I love this guy - dont think you need to be resting a steak when you have cooked it sous vide fwiw

Vor 3 Monate
Harry Kong
Harry Kong

“Pro tip change time based on how well you want it done? Isn’t that the purpose of sous vide? Based on your water setting it should never be over done or under cooked regardless of time? To certain extent of course.

Vor 3 Monate
cowboy6591
cowboy6591

I get a straw and suck the air out, The bag sealer/vacuum machines have out priced themselves far away from what I'm willing to pay.

Vor 3 Monate
Olivia Hren
Olivia Hren

Don't do that with raw meat lmao

Vor 3 Monate
doro626
doro626

careful with those lasers. I was driving and some a hole in a house, caught me in the eye.

Vor 3 Monate
Nightshade Kelly
Nightshade Kelly

Lol noone in mt city has money for steaks like that. So they dont even sell them around here

Vor 3 Monate
Tozza Cash
Tozza Cash

“Hey guys I’m Brad Leone from Bone App-a-tittie”

Vor 3 Monate
Justin Bassett
Justin Bassett

@5:15 don’t adjust the time for how well done you want steaks, adjust temperature. The whole point is that you pick a temp and give enough time that the whole steak gets to that temp exactly

Vor 3 Monate
Vin Kohl
Vin Kohl

This video inspired me to buy a Sous Vide setup, it was $85 from Amazon...WORTH EVERY PENNY!!! This makes cooking steaks fool proof, they turn out better than a fancy steakhouse!

Vor 3 Monate
SmashPortal
SmashPortal

"wudder" I feel like he always goes out of his way to say the word water.

Vor 3 Monate
Will Reicher
Will Reicher

Very useful and educational, thank you

Vor 3 Monate
Daniel Villagran
Daniel Villagran

maybe don't aim the laser to people's eyes, Brad

Vor 3 Monate
Dozo G
Dozo G

I don't think Brad scores high on the empathy scale.

Vor 2 Monate
Reiner D'souza
Reiner D'souza

Is it just me or does Brad look a lot like Josh Karsinsky?

Vor 3 Monate
smiless0999
smiless0999

Who’s editing this??? Where’s Vinny?

Vor 3 Monate
Ramsey Hildebrand
Ramsey Hildebrand

Jesus, rip off French Guy Alex much? This is literally his video reformatted.

Vor 3 Monate
2010stoof
2010stoof

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.

Vor 3 Monate
2010stoof
2010stoof

Love my sous vide machine!!! Been getting some heat because "it'll kill you" or "you'll poison yourself"...140 deg.... Blah blah.

Vor 3 Monate
Oliver Jelinek
Oliver Jelinek

Yeah I'm pretty sure if the plastic did leech it would need to be much hotter

Vor Monat
Justaname
Justaname

Sous vide always looks gross like boiled semi raw meat.

Vor 3 Monate
Lynellf
Lynellf

Brad lives a good life y'all.

Vor 3 Monate
H2THEP33
H2THEP33

What brand of the apron?

Vor 3 Monate
Jirekianu
Jirekianu

Just came back to say that this video is one of the big reasons why I later bought a sous vide machine. I didn't get the joule, but I just want to say that sous vide steak spoils you.

Vor 3 Monate
Mark Kobey
Mark Kobey

I’ve gone back and forth between cooking a strip steak sous vide vs cooking it on a carbon steel pan Traditional dry cooking results in a better texture and better flavor of the rendered fat. Not the biggest sous vide fan.

Vor 3 Monate
Elliott Atwell
Elliott Atwell

You can still sear in a carbon steel pan, and you can completely control texture sous vide based on cook time. If you're not getting proper Maillard you're not searing hot enough, and if the fat isn't rendered properly just extend your sous vide cooking time. That being said, I don't think sous vide is preferably for prime cuts, but it is absolute magic for things like short rib. I'd go so far as to say that short rib at 135 for 72 hours is as good flavor wise as rib cap, but more tender.

Vor 2 Monate
smileytuna
smileytuna

If you're poor you can get the same effect with a terrarium thermostat and a cheap crockpot

Vor 3 Monate
Rombout Versluijs
Rombout Versluijs

Wait 130 degreess throughout the steak, isnt that like superhot already? Thats 52 Celcius inside???

Vor 3 Monate
Rombout Versluijs
Rombout Versluijs

One thing i could stop thinking about is when doing a tight air sealing. All the herbs will stay in one place right or will the hot water make the small amount of possible air inside expand it a bit?

Vor 3 Monate
Rombout Versluijs
Rombout Versluijs

hahah FunFact... and than uses cheapass ZipLoc bags. These melt fast and are to thin i guess

Vor 3 Monate
Rombout Versluijs
Rombout Versluijs

Hahahahah Booone appetiete..... Man Americans really have bad lingual skills... sorry its just true. It truly fucks up the sexy French spelling. BUT the video was really useful and good education

Vor 3 Monate
The Mister Octopus
The Mister Octopus

"Ow, you hit my eye!" *chewbacca noises*

Vor 3 Monate

Nächstes Video

Godzilla: King of the Monsters - Final Trailer

2:14

Godzilla: King of the Monsters - Final Trailer

Warner Bros. Pictures

Aufrufe 1 459 639

The BEST Dumbbell Exercises - CHEST EDITION!

13:57

"Wicked Easy" Sous Vide BBQ Ribs

15:31

"Wicked Easy" Sous Vide BBQ Ribs

Dr. Professor Chef Colin Roche

Aufrufe 112 000

Sous Vide HANGER STEAK - Butcher Kept Secret, done 3 ways!

10:38

Competition Rib Recipe from Pitmaster Heath Riles

14:53

This Cat Has Thumbs

3:21

This Cat Has Thumbs

Daily Dose Of Internet

Aufrufe 3 436 022

Can You Turn Spaghetti into a Slim Jim?

10:36

$199 Chair Vs. $9,800 Chair

16:23

$199 Chair Vs. $9,800 Chair

BuzzFeedVideo

Aufrufe 812 238

I Tried To Babysit For Colleen Ballinger!

20:03

GREATEST MAGIC TRICKS REVEALED

4:44

THE FIRST Galaxy Fold

7:04

THE FIRST Galaxy Fold

CaseyNeistat

Aufrufe 5 077 752