Brad Makes Sous Vide Steak | Kitchen Basics | Bon Appetit

George Lauder
George Lauder

Pro Tip: Keeping a steak in a sous vide @ 130 degrees for a longer time will NOT make the steak more well done. It's still going to be 130 degrees.

Vor Stunde
Enviotonin85
Enviotonin85

Lol....i few months ago, i noticed my high tech rice cooker can actually adjust its temperature to as low as 40c. And instead of wasting more money on Sous Vide equipment, i just use my rice cooker Sous Vide.

Vor 7 Stunden
Bootleg Weavile
Bootleg Weavile

Pretty sure I became this guy the first time I tripped LSD. Im still not the same.

Vor 9 Stunden
greenrolaids
greenrolaids

pointing a laser at a camera can kill the image sensor...

Vor 11 Stunden
Jenny Kee
Jenny Kee

do you have to tenderize the steak before sous vide? mine turns out chewy and hard texture.

Vor 14 Stunden
Ali M
Ali M

OMG...I love Brad, he’s hilarious! 😉

Vor 17 Stunden
Cursed Channel
Cursed Channel

haha juul

Vor 17 Stunden
Winter Fox
Winter Fox

Brad; the steak needs to be dry to get that crust! Also Brad; two seconds later squirts liquid onto steak before searing.

Vor Tag
MrNotshowingmyname
MrNotshowingmyname

Great way to infuse your meat with BPA. Yum--I can feel my mammary glands enlarging already :)

Vor Tag
Amelia Zen
Amelia Zen

I read that as bread and not Brad. At first glance at the thumbnail I though I was looking at pink bread...

Vor Tag
Frédérike Lavoie-Blais
Frédérike Lavoie-Blais

I don’t know why it is so funny to hear English speaker say french stuff like “sous vide” y’all don’t even pronounce it that badly I’m just laughing over nothing :”D

Vor Tag
RGP B
RGP B

Brad is the most fun to watch out of everyone at BA

Vor Tag
TOAOM123
TOAOM123

Where's vinnie with the wourder?!

Vor 2 Tage
Rudy Roman
Rudy Roman

“Hey guys it’s Brad Leone from Bon Appétitty”

Vor 2 Tage
Emily Kayte
Emily Kayte

Good job Brad! I love watching your channel

Vor 2 Tage
Supernova71288
Supernova71288

Wow. I thought sous vide was so much more complicated. Looks like it would be easier than just pan cooking entirely.

Vor 3 Tage
Approved Dust
Approved Dust

You know there’s a bag cutter in the vacuum machine

Vor 4 Tage
Dirge Novak
Dirge Novak

Oh man, Bon Appetitty is my favorite magazine

Vor 4 Tage
evanrudemi
evanrudemi

I have now cooked NY Strips four times using this method and it comes out AMAZING. Thanks for putting this out there.

Vor 4 Tage
Taelor Young
Taelor Young

Unpopular opinion: serious chef brad is better than eddited it's alive brad. Still funny still seriously talented, just better 😂

Vor 6 Tage
Ben Thurston
Ben Thurston

That way of getting all the air out of the ziplock is the coolest!

Vor 7 Tage
Ben Thurston
Ben Thurston

well a metal container or something would be quicker than a glass one I guess

Vor 7 Tage
Ben Thurston
Ben Thurston

then you could use any type of container amiright?

Vor 7 Tage
Ben Thurston
Ben Thurston

but do you even have to do that, what if the meat is inside a pocket of air but you just weight it down so its all under water?

Vor 7 Tage
myshoethatfelloff
myshoethatfelloff

I want to eat it!

Vor 7 Tage
Tyler z
Tyler z

Almost seems like cheating but I'll never go back! Best steak over and over no matter how expensive the cut or thin the cut

Vor 10 Tage
Ultraman's Inspirational Recipes
Ultraman's Inspirational Recipes

Yo, Vinny!

Vor 10 Tage
Drago Grljusic
Drago Grljusic

"PRO TIP" - Its not time time that makes you steak well done its temperature. So if you leave it long time on same temperature it wont be well done.

Vor 10 Tage
Pink Greadly
Pink Greadly

It was at 22k likes and I liked it and it went to 23k then I unliked it and it went to 22k then I liked it again and it went to 23k so I gave u 1k votes p much cuz maaaathhhh

Vor 11 Tage
Sam McAllister
Sam McAllister

Anyone know what tool hes using at 7:33

Vor 13 Tage
pete
pete

Brad.. more like Dad

Vor 14 Tage
Lyndon Williams
Lyndon Williams

I have to ask as well - Where's Vinny? We need Vinny! Give us Vinny!

Vor 14 Tage
Fernando Beckham
Fernando Beckham

I'm starting to cook steak but I have noticed that my pans suck what do you guys recommend and also what does he use to cook ? is that olive oiL?

Vor 15 Tage
Jay Wood
Jay Wood

I love the way brad presents himself I've watched almost all of the episodes and haven't been disappointed yet keep it going brad!!!

Vor 15 Tage
BloozeDaddy
BloozeDaddy

Great steak but you can't do that sear in your house because of the high smoke factor...unless you want to repaint your kitchen every 6 months. Using a torch outside will get you where you want to be. Benzomatic TS8000 or a Searzall is what you want.

Vor 16 Tage
Chrispy Lyfe
Chrispy Lyfe

no oil needed?

Vor 17 Tage
Green Plasticbag
Green Plasticbag

BON APPLE TEA

Vor 17 Tage
begevt
begevt

I will watch ANYTHING With Brad... I binged "It's Alive!" Yesterday... I don't eat even half the stuff he prepared. Doesn't matter though! 🤷🏽‍♀️

Vor 18 Tage
Steve Jones
Steve Jones

Brad and his Kramer.

Vor 18 Tage
NATASHAHAHAHA
NATASHAHAHAHA

wourder

Vor 18 Tage
DOITLIKETHIS
DOITLIKETHIS

no plastic please

Vor 20 Tage
AlustorMorbus
AlustorMorbus

Who the heck is Brad leone?

Vor 22 Tage
sapphire gypsy
sapphire gypsy

Very informative GREAT JOB BRAD!!! But honestly after seeing "its alive " this seems out of character for brad n the music in the background sucks. This is a downgrade from "its alive".

Vor 22 Tage
sapphire gypsy
sapphire gypsy

But A++ for letting him do his own thing ...still need vincent

Vor 22 Tage
Kauê Moura
Kauê Moura

It's odd to see Brad without Vinny and Matt.

Vor 23 Tage
I'm You, You're me
I'm You, You're me

Damnnit... where are the edits and Vincent Cross!?!?

Vor 23 Tage
Jackson
Jackson

What brand of apron is Brad wearing?

Vor 23 Tage
GaBoyzzz
GaBoyzzz

He writes a lot

Vor 23 Tage
GaBoyzzz
GaBoyzzz

He needs that pen in his ear at all times

Vor 23 Tage
Random Guy That Comments on Youtube videos
Random Guy That Comments on Youtube videos

Dirty brad...

Vor 24 Tage
darkinertia2
darkinertia2

im pretty sure this is how we cooked the meats at taco bell lol

Vor 24 Tage
Matthew Demichele
Matthew Demichele

Says BONE appétit

Vor 25 Tage
Danai Brown
Danai Brown

OMG NOW HES COOKING IN COOLERS?!?!?@ IM DEAD

Vor 25 Tage
Danai Brown
Danai Brown

WHAT THE HELL NOOOO STOP! EATING out of a SUPER HEATED ZIPLOCK BAG. I

Vor 25 Tage
HarderBetter
HarderBetter

You dont have to rest sous-vide steak, or atleast not for as long as a regular steak (depends on the reverse sear time). What resting does? Two things, it continues the cooking time and let the protein to lower it temperature so internal juices stop flowing. With sous-vide your steak is already cooked perfectly so it doesn't need any further cooking, and internal temperature is much lower beacause you've sear'd it just briefly on the outside.

Vor 25 Tage
Robert Lunsford
Robert Lunsford

@5:17 there is a note saying to change the time based on how done you want the steak. This is incorrect. Time will change the texture but not so much the doneness. Temperature is what controls how well done they are cooked.

Vor 25 Tage
iamafractal
iamafractal

Thomas Keller, in "under pressure," explains how to make an "herb sachet" which is basically just the herbs rolled up in an open-ended bpa-free plastic wrap tube, then placed in the bag. The reason to use that is so that the herbs impart their flavor on the meat, but don't overflavor it right where they would make contact, without the protection of the plastic. Adding salt to the steak before hand doesn't taste as good, as is discussed in "Modernist Cuisine." if you want a pastrami type flavor, do go ahead and add the salt ahead of time. otherwise season after cooking.

Vor 28 Tage
William Gates
William Gates

I would try out a good number of the sous-vide machines if the factory would send them to me and then I give them a writing

Vor Monat
Brad King
Brad King

Sous vide steaks don't need to rest.

Vor Monat
Cody Candelario
Cody Candelario

BRAD FUCKS

Vor Monat
Josh and Babe
Josh and Babe

Nice video

Vor Monat
Samual Iam
Samual Iam

Carla's butt.... *YOU WILL NEVER UN-SEE IT*

Vor Monat
Andreas Duess
Andreas Duess

5:12 pop up says to adjust time for levels of done. Time has nothing to do with doneness in sous vide cooking. That’s the entire point of it all.

Vor Monat
almavogler
almavogler

all i could think about were the missed opportunities do inserts of Seal's face on post every time Brad said the word. Once you go Vinny, you can't go back.

Vor Monat
almavogler
almavogler

especially when he said he always makes a double seal.

Vor Monat
s h a d ø w b a n n e d
s h a d ø w b a n n e d

Hey, where's the goofy editing?

Vor Monat
Kenny Perkins
Kenny Perkins

At one point a little popup spears saying if you want it more done use a longer time. This is absolutely NOT true for sous vide, in fact, it is one of the reasons people like sous vide. Don't make a video explaining something if you dont' understand it. A steak cooked to 129 will be medium rare, a steak cooked to 131 will be medium, if these go for 2 hours or 6 hours the only thing that will change is the texture

Vor Monat
UglyMane EWAF
UglyMane EWAF

Hey guys, I'm Brad from bone ate the tidly

Vor Monat
Melvin Collins
Melvin Collins

reverse sears are my goto way to cook steaks.

Vor Monat
Myrrh & FrankinSCENTS
Myrrh & FrankinSCENTS

A decent vet would give that steak a fighting chance.

Vor Monat
Xebtria
Xebtria

@5:11 change the time depending on how well done cooked? that's not how it works. the longer you cook it, the more the texture of the steak (or of whatever you cook) changes. the temperature determines how well done it's gonna be. of course you have some sort of minimum time, because in 30 minutes it won't get up to the desired core temperature, but let's say after 2 hrs it has reached that core temperature, 2 hours more in it won't change the done-ness state of the stake, just its texture. and of course you can still overdo it, and get a medium rare, but dry steak, if you cook it for 48 hrs instead of just 2-3hrs. also no need to let it rest with sous vide. the 2mm border that might be a bit stressed from searing does not need to rest, and the remaining steak is perfect, because it got up to temp over the course of 2.5 hrs, because it is sous vide.

Vor Monat
A. A.
A. A.

Jesus Christ, enough with the banter. I’m trying to learn technique and I don’t need to waste 4 minutes of a 10 minute video listening to your random conversations.

Vor Monat
Will Hinson
Will Hinson

I thought you set the water to the temp you want the inside to be. So the time shouldn't matter as long as the internal temp gets up

Vor Monat
尔尼
尔尼

Oh no!Let me see the delicious food in the middle of the night!

Vor Monat
Tony McSpadden
Tony McSpadden

That is nonsense about doneness. You can leave a steak in 50C for hours and it won't overcook. You need to raise the temp to make a difference.

Vor Monat
e10byagrue
e10byagrue

"wourder"

Vor Monat
JC Image Inc
JC Image Inc

Whoa, RA the Rugged Man's brother!

Vor Monat
Hiral Chauhan
Hiral Chauhan

love brad leone

Vor Monat
Max Gorriceta
Max Gorriceta

Fu** that steak, I want Brad Leone served raw on my dining table.

Vor Monat
Don Goodrich
Don Goodrich

So at 5:11 into the video a pop comes up and says "Change the time based on how well done you want them. OMG you are explaining Sous vide and the whole point to sous vide is you can leave the meat AS LONG as you like and it will NOT cook anymore done no matter how long you leave it. 130 Degrees is 130 degrees ! OMG

Vor Monat
Anna Furberg
Anna Furberg

I dont get why you would only do the fun editing and have Vincenzo there on It's Alive episodes when it's such a big hit. Do it with everything Brad does! We want mooore!

Vor Monat
Tim
Tim

You could say hes got it In the bag

Vor Monat
Ayan Ali
Ayan Ali

“I’m a big fan of the Juul” lololol

Vor Monat
ebb
ebb

This was not edited/recorded by the usual. Dissapointed

Vor Monat
Bhatt Hole
Bhatt Hole

"Pro Tip: Change the time based on how well done you want them" ? Huh? Umm....no. You change the temp for the done-ness you want. Time is (nearly) irrelevant once you've passed a certain length. That's half the reason for using sous vide in the first place, not being so time restricted. An hour and a half, two hours, three hours...doesn't matter. (though, there is a point at which the proteins start doing some undesirable shyte, but that's after like an assload of hours).

Vor Monat
Nessa W
Nessa W

this kind of videos makes me fantasize about being a billionaire and have personal chef to cook this for me

Vor Monat
Andreas H
Andreas H

Brad is hilarious, great energy!

Vor Monat
Basil Foo
Basil Foo

So how long has Chris Pratt been doing cooking shows on YouTube?

Vor Monat
Márton Koch
Márton Koch

-Ow, you hit my eye! - *Chewbacca growl*

Vor Monat
Senorpickle 420
Senorpickle 420

“Ow you hit my eye” **wookie noises**

Vor Monat
one two
one two

Trapboy brad

Vor Monat
Jimmy Getzey
Jimmy Getzey

"Change the time based on how well done you want them." Uhh... not how sous vide works. You could leave it in for 12 hours at 130 and it's not going to get any more "cooked". It'll be more tender, but not more well done.

Vor Monat
Isaac Day
Isaac Day

He's almost a sad Brad without Vin. Vin 4ever!

Vor Monat
Mauricio Aular
Mauricio Aular

Where’s all the fun editing vinny does????

Vor Monat
neve941
neve941

"protein" lol ok. 😂

Vor Monat
dinein1970
dinein1970

Fail on a few levels. Adding the herbs to the meat will only make the meat where the herb was resting against... Really INTENSE and not really do much for the rest of it. All you need is a bit of salt for the protein, especially a steak. Maybe a drop or two of fish sauce. Bag is WAY too big. You want bags that just fit around the protein.

Vor Monat
Kylee Abramson
Kylee Abramson

Oh my god at first I thought this was the *“It’s Alive with Brad”* series and I got really scared XD

Vor Monat
Jason Bright
Jason Bright

Says yes really easy until he says like 9 steps

Vor Monat
megamazing
megamazing

That knife tho

Vor Monat
zubmit
zubmit

Brad before the good editing is something very different. Still good food ;)

Vor Monat
It is me
It is me

"ow you hit my eye" *chewbacca noise*

Vor Monat
Edward Silha
Edward Silha

Sure I have 2 1/2 hours to cook a steak... 🙄🤦🏻‍♂️

Vor Monat
Shahab Sheikhzadeh
Shahab Sheikhzadeh

You have some facts wrong on this video. The time won't matter when it comes to the 'doneness' of the steak. The temperature & how long you sear the steak is what matters. You can have something at 139* for 2 hours & then ramp the heat up higher or lower as you get toward then end, if that's what you desire.

Vor Monat
りょう111
りょう111

is that in farenheit or celcius?

Vor Monat
Ericinator 97
Ericinator 97

You can cook the red out right

Vor Monat

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