Sous Vide Basics: Cook steaks in MINUTES not Hours!

If you love steaks, you will love sous vide. The number one issue most people have with sous vide is that it takes a long time to cook. Today I share with you Delta cooking. This speeds up the process with similar results from traditional sous vide cooking. However it speeds up the process by alot.

Use it to measure temp with an thermometer without having to open the bag. It will allow you to get used to the time and temp you need for delta cooking.

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#cooking #steak #class

[SousVideEverything]

Me and the team apologize, Below are Fahrenheit to Celsius conversion: ºF to ºC
120ºF - 49ºC
129ºF - 54ºC
130ºF - 54ºC
135ºF - 57ºC
140ºF - 60ºC
145ºF - 63ºC
150ºF - 65ºC
155ºF - 68ºC
My apologies to everyone using Celsius. This is a mistake on our part and should not happen again. Moving forward our videos will always have both.

[amichael]

I can't be the only one willing to travel all the way to his house just to try his steak

[twoolfrx]

How did Guga keep a straight face when he was explaining well done cook times? 😂😂

[bensprink]

After watching many of guga's videos and hearing about sous vide from several people, I bought a kit off Amazon . For less than 100$ I got 15 reusable vacuum seal ziplock bags with pump to seal, a heater with digital touchscreen control and a 12L container with lid. Two hours at 140 degrees and then seared in butter in a pan made the best steak I've ever had. McCormick's .Montreal steak seasoning only. The texture is soft all the way thru except the crust from the sear, the flavor is way more intense from retained juices and they're cooked perfectly all the way thru. I'll never go back

[falcychead]

The super-cheap bagging method is to use Ziploc bags. Seal it most of the way, dunk it bottom-first into a sinkful of water. The water pushes the air out of the bag, and once you get the seal down to the water line finish sealing the bag. It's not a perfect vacuum, but it's good enough for government work and costs a hell of a lot less than a vacuum sealer.

[notyouraverageasian]

guga could destroy most steakhouses out there, but he chose to stay at home and call himself a homecook. how can anyone dislike him, he's one of the best youtube cooks ever!

[briancoleman]

I fully enjoy this style of teaching that Guga takes the time to do. Perfect to watch while having my cup of coffee

[gefernandes]

I swear to god, if Guga opens a restaurant… it has the potential to become one of the biggest culinary events… ✨

[zioeddie]

I started sous vide cooking following your videos, and I have now mastered the different techniques... thank you Guga, you are simply THE best!!!

[DangerousOne]

🐠 DRY AGE IN CAVIAR!! 🐠
COMMENTED ON ALL YOUR VIDEOS
FOR 26 MONTHS IN A ROE! 2 YEARS+

[bryanpaynechefbrybry]

Thank Guga.. it is hard to convince people sometimes. But have been using sou vide in a commercial kitchen for years. Not only for steak but chicken and fish. Especially salmon..
Thanks Uncle Guga. ❤

[gmoney]

One of my bucket lists is to visit Guga's home, take a tour, and let Guga cook me some steak and a side dish. 😂

[joebluhm]

If you haven't already done it, please publish a book/ PDF sharing:

EVERY cut,
EVERY size
EVERY temp
EVERY season
EVERY method.


You are the only one I would trust.

[xVictorDavidx]

Finalmente un video directo a lo básico. Adoro tus experimentos, pero realmente hacia falta uno o varios videos explicando lo básico. Muy, muy apreciado este video Guga. Un abrazo desde Puerto Rico!

[johnnylbu]

Try searing first, then sous vide. And use a culinary torch with butane, not propane. Much less of a mess.

Get a sous vide bath, those wands with impellers are noisy. But you'll need to stir the water a couple of times until the water reaches temperature.

[garyshiozaki]

This is a master class in cooking steak! I've got to try the express method for my ribeye cap steak!!!

[kingzero]

I literally bought a sous vide stick just a few days ago. So perfect timing on this video.

[melmot]

I waited so long for this class by Guga. Now I NEED to buy a sous vide machine!

[petejansen]

I've been watching you since you started SVE. I like all the vids you've done since the beginning but this really hit home with the comparison with reverse seer. I agree, true slower sous vide time and like 129-135 for a marbled thick steak is perfection. Keep doing what you're doing. Learned so much from you and turned 100's of people on to both your channels. Peace.

[ShinAlive]

This tutorial format is so nice to watch!