SOUS VIDE | 7 DISHES TESTED BY 2 CHEFS | Sorted Food

Is cooking in a sous vide better than the regular methods? We tested out the sous vide a little while back in a gadget review video but our chefs really wanted to put it through the paces. Could we really get the PERFECT steak cooked in a water bath?

You can find out more about the sous vide in the link below. Just so you know, this is an affiliate link, which means if you buy something from the store after clicking on it, the store will pay us a percentage of your basket... This doesn't cost or change anything else for you!

[SortedFood]

PS. It's now DOWNLOADABLE on IOS and Android!!

[mikedrop]

"He's gone rogue, he's eating it already and we haven't even done sexies" James and Ben are perfect because they're total opposites.

[carolynrupp]

James saying "cheers" and smashing his fork practically against Ben's mouth is a mood for today

[kateh]

I love how thrilled James looked by Ben’s cold water/ziplock bag trick.

[mst]

you guys were honest enough not to edit the steak part out and it only shows we are all human. thanks for keeping it real!

[PeanutButterfly]

I have a suggestion for a video. So where I live we have had some major winter stormy weather lately, and with it comes the threat of power outages. So I was thinking, do you guys think you could do a video about recipes that can be made without the use of an oven, stove, or anything that would require electricity?

[rachellacer]

I love the Dad jokes. I have a co-worker who works in Washington state USA and I'm in Louisville KY USA. I have to email him about once a week and I always include the Dad joke. This last time he told me I need to find a new source because he started watching SORTEDfood! Just makes my heart happy! Love y'all and everything you do.

[ILOVEFABLEHAVEN]

James is only allowed to drink from a "sassy" tea mug from here on

[Damaged]

You guys are killing me. I haven't had solid food for over a year thanks to some cancer surgery and radiation. But mother of all that's holy, so much of what you've made looks amazing! Another 6 months, I've got a bunch of new stuff to mow on! TY

[dumbstupid]

Yes, very much enjoyed this, and I'll tell you why: cancer. I had it last year (rectal, which is thankfully treatable - surgery, blah blah blah). Luckily things are looking good for the future, but I have had to completely change my diet and will continue to be changing it as I explore and learn more. What interests me with sous vide (immersion circulator) is that you are not frying and for a lot of dishes you do not NEED to add fat(s). The concentration of flavors concept is of particular interest as I've gone to very little salt (less than 500 mg per day) very little sugar (nothing refined) and as close to no fat as possible (also whole grain and vegetable based, no red meats, no overly fatty meat, lots of fun!). So a cooking method that will concentrate flavors the way sous vide does without having to spend a lot of money (which I'm already forced to do) on ingredients (spices, herbs, veggies, etc.) that might not normally be consumed after cooking, and can do so without a lot of salt, sugar and fat, is very appealing.

[BROKENCAPS]

I appreciate the the ability to say "This didn't work very well" rather than pretending all the dishes came out perfect.

[BigHeadWinter]

Please continue these test videos, really enjoyed this

[ryanbrown]

Please do more three way battles between Barry, Jamie and Mike I miss them so much!

[Lonelykeanefan]

I laughed so much when James tried to 'cheers' Ben's pork fillet and just sort of hit him in the face instead

[ask]

I would recommend not pouring the juice from the bag into the searing pan until you've developed some browning. The liquid will impede the development of a good crust. But once you have some browning and moisture is no longer an issue, it's a great idea to finish it off with a reduction of the liquid.

[zeronos]

Ben says steak can be cooked 101 ways so make a video about it

[justonemoreknaf]

Knives please. I can’t afford a super expensive chefs knife, so what is the best knife(brand/company) for 20$ 30$ 50$ 75$ etc...love the channel.

[moniquead]

How about a challenge to use as many of the pretentious ingredients and cooking gadgets as possible to make cohesive a dish?

[KelbaughJAK]

For the last year or so I've been addicted to the Channel SOUS VIDE Everything. They specialize in Steak and have done a lot of interesting experiments, such as butter or not, the Best way to sear, compound butter, and different fruit juices. All their searing experiments found that the Fastest and hottest is consistently the best, their overall winner is a propane flamethrower, Runner up is a searzall

[huggledemon]

Another defence of the mashed potatoes- I’m disabled and struggle to lift and carry heavy pots of boiling water safely- so sous vide-ing them and mashing them in the bag would actually be VEEY handy! (Also- ring able to cook in bulk and fridge or freeze it for another day would be helpful because it would reduce my workload on subsequent days!🤷‍♀️👍🏻 (I mean I’ve literally had to buy an adjustable chair so that I can sit down to cook safely, and a food processor to reduce grating, slicing and mixing!- I LOVE cooking, but I struggle to do it these days!🤷‍♀️)