ChefSteps:Sous Vide Steak Season 2014 Episode 7
2:05
PBS
ChefSteps:Sous Vide Steak Season 2014 Episode 7
Cooking the perfect steak with traditional techniques like pan-roasting or grilling is tricky. It's difficult to know the true cooking temperature, and you must time things just right to avoid overcooking. Sous vide does away with the inconsistency, and allows for ultra-precise degrees of doneness.
Mar 11, 2014
Sous Vide Recipes
MSN
16:37
MSN
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Sous Vide Recipes - The Kitchen Community
Sous Vide Recipes - The Kitchen Community
thekitchencommunity.org
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Sous Vide Cooking: How to Get Started
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6 months ago
Top videos
Sous Vide Salmon. It really is this easy. This simple recipe demonstrates how to use the principle of water displacement to package food (in this case a beautiful salmon loin) using ziplock-style bags. chfstps.co/1DqV9Id | ChefSteps
2:22
Sous Vide Salmon. It really is this easy. This simple recipe demonstrates how to use the principle of water displacement to package food (in this case a beautiful salmon loin) using ziplock-style bags. chfstps.co/1DqV9Id | ChefSteps
FacebookChefSteps
68.8K viewsApr 27, 2015
Perfect doneness every time and impossible to overcook? Sounds too good to be true… A method for cooking your food in water at the perfect temperature for the right amount of time, sous vide has been gaining popularity for home cooking. But how does it stack up against traditional techniques? Traditional cooking needs the temperature of the air and the cooking surface to be considerably hotter than the food. This means you’ve got to take it away at just the right time to avoid overcooking and bu
1:16
Perfect doneness every time and impossible to overcook? Sounds too good to be true… A method for cooking your food in water at the perfect temperature for the right amount of time, sous vide has been gaining popularity for home cooking. But how does it stack up against traditional techniques? Traditional cooking needs the temperature of the air and the cooking surface to be considerably hotter than the food. This means you’ve got to take it away at just the right time to avoid overcooking and bu
FacebookChefSteps
2.2K views7 months ago
Pre-searing for the Best Sous Vide Steaks and Roasts · · When cooking sous vide, a pre-sear unlocks flavors by allowing Maillard reactions to develop while food slowly cooks in a sealed, temperature-controlled environment. Follow this up with a post-sear and you have perfect edge-to-edge doneness. Follow along with Nick here: https://chfstps.co/3WUerrx | ChefSteps
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Pre-searing for the Best Sous Vide Steaks and Roasts · · When cooking sous vide, a pre-sear unlocks flavors by allowing Maillard reactions to develop while food slowly cooks in a sealed, temperature-controlled environment. Follow this up with a post-sear and you have perfect edge-to-edge doneness. Follow along with Nick here: https://chfstps.co/3WUerrx | ChefSteps
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Sous Vide Salmon. It really is this easy. This simple recipe demonstrates how to use the principle of water displacement to package food (in this case a beautiful salmon loin) using ziplock-style bags. chfstps.co/1DqV9Id | ChefSteps
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Sous Vide Salmon. It really is this easy. This simple recipe demonstrates how to use the principle of water displacement to package food (in this case a beautiful salmon loin) using ziplock-style bags. chfstps.co/1DqV9Id | ChefSteps
68.8K viewsApr 27, 2015
FacebookChefSteps
Perfect doneness every time and impossible to overcook? Sounds too good to be true… A method for cooking your food in water at the perfect temperature for the right amount of time, sous vide has been gaining popularity for home cooking. But how does it stack up against traditional techniques? Traditional cooking needs the temperature of the air and the cooking surface to be considerably hotter than the food. This means you’ve got to take it away at just the right time to avoid overcooking and bu
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Perfect doneness every time and impossible to overcook? Sounds too good to be true… A method for cooking your food in water at the perfect temperature for the right amount of time, sous vide has been gaining popularity for home cooking. But how does it stack up against traditional techniques? Traditional cooking needs the temperature of the air and the cooking surface to be considerably hotter than the food. This means you’ve got to take it away at just the right time to avoid overcooking and bu
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FacebookChefSteps
Pre-searing for the Best Sous Vide Steaks and Roasts · · When cooking sous vide, a pre-sear unlocks flavors by allowing Maillard reactions to develop while food slowly cooks in a sealed, temperature-controlled environment. Follow this up with a post-sear and you have perfect edge-to-edge doneness. Follow along with Nick here: https://chfstps.co/3WUerrx | ChefSteps
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Pre-searing for the Best Sous Vide Steaks and Roasts · · When cooking sous vide, a pre-sear unlocks flavors by allowing Maillard reactions to develop while food slowly cooks in a sealed, temperature-controlled environment. Follow this up with a post-sear and you have perfect edge-to-edge doneness. Follow along with Nick here: https://chfstps.co/3WUerrx | ChefSteps
33K viewsJun 11, 2023
FacebookChefSteps
We used a king salmon filet in our fish roulade, stacking two pieces from the lower filet on top of one another to create an elegant, healthy dish with a tangy piccata sauce. Learn the technique: chfstps.co/3eZrVx6. Enjoy a year of great cooking and save $22 on ChefSteps Studio Pass! Use code SAVE$22STUDIOPASS to subscribe, renew, or give a gift through January 18th, 2022. | ChefSteps
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We used a king salmon filet in our fish roulade, stacking two pieces from the lower filet on top of one another to create an elegant, healthy dish with a tangy piccata sauce. Learn the technique: chfstps.co/3eZrVx6. Enjoy a year of great cooking and save $22 on ChefSteps Studio Pass! Use code SAVE$22STUDIOPASS to subscribe, renew, or give a gift through January 18th, 2022. | ChefSteps
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FacebookChefSteps
St. Patrick’s Day is coming up, and it’s a perfect time to take your sous vide game to the next level. Our homemade Corned Beef takes a while to prepare, but once you taste it, you’ll never go back to the grocery store version. Serve with cabbage for a classic supper dish, pile onto rye bread for an epic Reuben, or mix into a hash for a kickass breakfast: chfstps.co/1n850Cg. | ChefSteps
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St. Patrick’s Day is coming up, and it’s a perfect time to take your sous vide game to the next level. Our homemade Corned Beef takes a while to prepare, but once you taste it, you’ll never go back to the grocery store version. Serve with cabbage for a classic supper dish, pile onto rye bread for an epic Reuben, or mix into a hash for a kickass breakfast: chfstps.co/1n850Cg. | ChefSteps
60 viewsMar 5, 2016
FacebookChefSteps
Pork Steaks—another way that cooking sous vide can prove itself invaluable and help you get an impressive meal on the table. Grab a large, cheap cut at the butcher, and slowly cook the meat to its perfect temp. Chill, cut into individual steaks, sear, and serve! Click to learn the technique: chfstps.co/1ClzaU6 | ChefSteps
2:08
Pork Steaks—another way that cooking sous vide can prove itself invaluable and help you get an impressive meal on the table. Grab a large, cheap cut at the butcher, and slowly cook the meat to its perfect temp. Chill, cut into individual steaks, sear, and serve! Click to learn the technique: chfstps.co/1ClzaU6 | ChefSteps
32.8K viewsJun 21, 2015
FacebookChefSteps
Our sous vide chicken liver paté will make a perfect lead-in to your Thanksgiving feast. Serve up a savory, rose-colored smear on grilled bread with a drizzle of honey and crunchy salt flakes. Click for the recipe: chfstps.co/1HAqlHg and take extra jars for gifts. | ChefSteps
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Our sous vide chicken liver paté will make a perfect lead-in to your Thanksgiving feast. Serve up a savory, rose-colored smear on grilled bread with a drizzle of honey and crunchy salt flakes. Click for the recipe: chfstps.co/1HAqlHg and take extra jars for gifts. | ChefSteps
869 viewsNov 25, 2015
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Easy, delicious Sous Vide Yogurt—a perfect application for the precise temperature control that sous vide cooking offers. Topped with bright berries and crunchy granola or drizzled atop slow-cooked lamb shanks, this creamy, gut-healthy treat will become a staple of your kitchen. Click for the recipe: chfstps.co/1CnJfW6 | ChefSteps
44.8K viewsJul 8, 2015
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Picture this: Sous Vide Salmon 104 °F—chilled salmon that practically melts in your mouth, rich horseradish cream, watercress purée, pickled ramps, microgreens, and Maldon flake salt—all made from scratch and beautifully plated by you, in your own kitchen! Click for the recipe: chfstps.co/1TiPNaR and wow your friends and family with your cunning culinary skills! | ChefSteps
12.8K viewsAug 10, 2015
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Sous Vide Steak Guide | The Food Lab
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Go green this weekend! Cook your kale sous vide, and you’ll have a savory side dish—with no worry of overcooking—in about 10 minutes: chfstps.co/1hrn4nM. | ChefSteps
67 viewsJan 9, 2016
FacebookChefSteps
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Do your kids like to cook with you? Cooking sous vide is a great way to get them involved in the process of making a meal—from helping to choose what to cook, to the easy prep of of adding food and seasonings to a bag, to looking up cooking temps (a great time to discuss Celsius vs. Fahrenheit). Best part? There will be more time to tackle homework and admire the latest Minecraft creation while your delicious dinner cooks. Learn more—enroll in Cooking Sous Vide: Getting Started for FREE—chfstps.
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Sous Vide Pastrami. The game changer. One bite and you’ll understand why it’s worth every minute of the time that it takes to make. Learn how here: chfstps.co/1QjqUzg. | ChefSteps
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If you haven’t tried sous vide yet, here’s a basic step-by-step technique for cooking a great sous vide steak: chfstps.co/1eqmRjP. Ready to learn more? Enroll in our Cooking Sous Vide – Beyond the Basics class: chfstps.co/1OMc8ON | ChefSteps
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How to cook sous vide in four basic steps: chfstps.co/1Vx9jCS. | ChefSteps
194 viewsFeb 21, 2016
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This sous vide chicken shawarma by @fromlailaibrahim is deserving of its spot in the street food hall of fame. Juicy marinated chicken thighs (with skin!), slow-roasted on a vertical spit until charred and crispy, are shaved into thin slices and wrapped in soft yet resilient saj flatbread along with garlicky toum and sour pickles. The whole wrap is then crisped on a griddle. Recipe live now! | ChefSteps
4.4K viewsApr 11, 2025
FacebookChefSteps
0:38
Even if you’re using Joule to cook a perfect sous vide steak for dinner, chances are your hands are busy. But now, Alexa, your trusty sous chef, can adjust the temp for you. All you have to do is ask. The smallest and most powerful sous vide tool is also the only one with voice control. Joule: even smarter with Amazon Alexa. | ChefSteps
172.4K viewsJan 11, 2017
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Ooey-gooey sous vide egg yolk, Fried Egg White Foam, and smoky maple syrup—all delicately layered in a cup. That’s how we do first meal. But who are we kidding? This is a killer dish for any time of day. Hess on over to our site for the full recipe. Egg yolks can be made in advance and refrigerated in the sous vide bag for up to 1 week. To reheat, place bag in 140 °F / 60 °C sous vide bath until warmed through, about 20 minutes. Smoked maple syrup can be refrigerated in an airtight container for
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Sous vide cooking can transform tough cuts into meltingly tender morsels. Here’s a video from our Short Ribs Time and Temp page showing the texture achieved by cooking at 62 °C / 144 °F for 48 hours. This beef short rib is somewhere between the tenderness of a good steak and the succulence of a conventional braise. Click for additional cook times and temps: chfstps.co/1QlRDcY and enroll in Cooking Sous Vide: Beyond the Basics for just $12: chfstps.co/1JdA4Zy. | ChefSteps
339 viewsNov 7, 2015
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Wanna be a brunch hero? With Joule, the new sous vide tool from ChefSteps, making eggs Benedict from scratch has never been simpler or more foolproof. | ChefSteps
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Win summer in no time by adding some sous vide octopus to your mixed grill. Check out all the steps below, and get the full recipe here— chfstps.co/2nS8MBc—or in the Joule app. 1. Blanch the octopus in an aggressive boil for 10 minutes. 2. Transfer to an ice bath until cool. 3. Divide into individual tentacles with a knife. 4. Bag it up with a healthy dose of salt and olive oil. Be sure to use heavy-duty sous vide bags as you’ll be cooking at a high temperature. 5. #CookWithJoule—we like 5 hours
89.2K viewsMay 22, 2017
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ChefSteps on Instagram: "This is the season to be the hero. From sous vide turkey to roasts, sides, gravy, pies, and cocktails, we’ve already done the planning so you don’t have to. Everything you need for an easier, better holiday lives at chefsteps.com with Studio Pass. Link in bio!"
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