UNICORNS.
UNICORNS. I EVEN TV WRAPPED IT FOR
YOU.
YOU.
YOU. OPEN
YOU. OPEN THE TOP.
>> Host: ARE YOU
REALLY?
REALLY?
REALLY? >> Guest: FOR REAL.
LOOK HOW CUTE THE
UNICORN IS.
UNICORN IS. >> Host: COME ON.
THAT IS TOO AWESOME.
YOU GUYS.
YOU GUYS.
YOU GUYS. OH.
OH.
OH. >>
OH. >> Guest: IT'S A
UNICORN.
UNICORN.
UNICORN. >> Host: THAT IS
AWESOME.
AWESOME.
AWESOME. I THOUGHT YOU WERE
KIDDING.
KIDDING.
KIDDING. >> Guest: NO, IT'S
REALLY A UNICORN.
AND THESE ARE UNICORN
SNEEZE LOLLIPOPS.
SNEEZE LOLLIPOPS. >> Host: THANK YOU.
>> Guest: WHEN I SAW
THIS, I KNEW YOU HAD TO
HAVE THIS.
HAVE THIS. >> Host: I HEART KELLY,
WHETHER IT'S A UNICORN
BIRTHDAY OR NOT.
A LOT OF YOU HEART SOUS
VIDE.
VIDE.
VIDE. THIS IS LIKE THE UNICORN
IN THE KITCHEN.
THE FUNNY THING ABOUT
THIS IS, PEOPLE SAY SOUS
VIDE AND THINK, I CAN'T
COOK.
COOK.
COOK. IT'S ACTUALLY THE
OPPOSITE IS TRUE.
BECAUSE THE SOUS VIDE
ITSELF DOES ALL THE
WORK.
WORK.
WORK. I
WORK. I WILL TELL YOU THIS.
FOR THE LOWEST PRICE IN
HISTORY ON ANY SOUS
VIDE, IT IS LESS THAN
$20 ON FLEXPAY.
IT'S DASH.
IT'S DASH. EVERY MAJOR CHEF HAS A
SOUS VIDE.
SOUS VIDE. AND THEY ARE ALL
FABULOUS.
FABULOUS.
FABULOUS. HERE'S THE HIDDEN
SECRET.
SECRET.
SECRET. YOU DON'T HAVE TO BE A
FIVE STAR CHEF TO DO
THIS.
THIS.
THIS. I'M
THIS. I'M SERIOUS ABOUT THIS.
YOU NEED A PLASTIC BAG.
>> Guest: IT'S LIKE
THREE TO FOUR STEPS.
YOU TAKE YOUR PLASTIC
BAG.
BAG.
BAG. IT
BAG. IT CAN BE A SPECIALTY
SOUS VIDE BAG, OR A
SPECIALTY BAG.
SPECIALTY BAG. YOU CAN TAKE A LITTLE
BIT OF YOUR FAVORITE
STEAK MARINADE, A DRY
RUB, A MARINADE.
>> Host: SALAD
DRESSING.
DRESSING.
DRESSING. A LOT OF TIMES I'LL TAKE
THE RANCH.
THE RANCH. >> Guest: IT MEANS
UNDER VACUUM.
UNDER VACUUM. YOU'RE COOKING IN A
WATER BATH.
WATER BATH. MEANS THEY ARE NEVER
EXPOSED TO DIRECT HEAT.
YOU REMOVE THE AIR, GIVE
IT A LITTLE SQUEEZE.
AND SEAL THE TOP, AS
LONG AS THE BAG SEALS,
YOU CAN USE IT.
SO TAKE THIS OVER AND
IT'S UNDER WATER.
IT'S IN A WATER BATH.
WE HAVE A STEAK ALREADY
FINISHED.
FINISHED.
FINISHED. NOW YOUR STEAK WILL TAKE
ABOUT AN HOUR.
CHECK THIS OUT.
>> Host: BY THE WAY,
I'LL SHOW YOU THIS REAL
QUICKLY.
QUICKLY.
QUICKLY. FIRST OF ALL, THERE'S A
COMMUNITY, TRUST ME,
YOU'LL FIND A WEALTH OF
INFORMATION OUT THERE.
I'LL TAKE YOU ON A TOUR.
THERE'S A FULL
INSTRUCTIONAL MANUAL.
INSTRUCTIONAL MANUAL. TIME AND TEMP.
NICE LITTLE CHEAT SHEET.
RECIPES TO GET YOU
STARTED.
STARTED.
STARTED. AND THEN, CHRIS, I DON'T
KNOW THE EASIEST WAY TO
SHOW THIS.
SHOW THIS. IF YOU HAVE NOT SEEN A
SOUS VIDE BEFORE, IT'S A
SET IT AND FORGET IT
MACHINE.
MACHINE.
MACHINE. YOU HAVE THE BAGS IN
YOUR KITCHEN.
YOUR KITCHEN. >> Guest: OR YOU CAN
GET A SPECIALTY BAG.
>> Host: ABSOLUTELY.
AND THEN, YOU SET, AND
AGAIN, YOUR TIME AND
TEMPERATURE GUIDE.
TEMPERATURE GUIDE. YOU SET YOUR
TEMPERATURE.
TEMPERATURE. YOU SET YOUR TIME.
IT DOES EVERYTHING ELSE.
>> Guest: USUALLY FOR A
DIGITAL VERSION, $150
EASILY, ALL DAY LONG.
>> Host: WE SELL THEM
FOR $199 HERE AT HSN
USUALLY.
USUALLY.
USUALLY. >> Guest: IT'S ALL
DIGITAL.
DIGITAL.
DIGITAL. YOU GET OUT THE PLASTIC
BAG.
BAG.
BAG. YOU
BAG. YOU PUT IN YOUR PROTEIN.
THIRD STEP, YOU SET YOUR
TIME AND TEMPERATURE.
SO, LET'S SAY WE WANT TO
DO 133 DEGREES.
I HAVE COMPLETE CONTROL,
AND I HIT THE PLAY
BUTTON.
BUTTON.
BUTTON. IT WILL TURN THE
TEMPERATURE OF THE WATER
EXACTLY 133 DEGREES.
OKAY.
OKAY.
OKAY. SO,
OKAY. SO, WHEN YOU COOK UNDER
WATER, YOU'RE NOT
EXPOSING YOUR PROTEIN OR
YOUR VEGETABLE TO DIRECT
HEAT.
HEAT.
HEAT. YOU
HEAT. YOU ARE NEVER GOING TO
GO OVER THAT
TEMPERATURE.
TEMPERATURE. SO MY RAW STEAK WILL
NEVER GO ABOVE 133
DEGREES EVER.
DEGREES EVER. WHICH MEANS YOU CANNOT
OVER COOK.
OVER COOK. I CAN SET THIS THE NIGHT
BEFORE, THREE HOURS
BEFORE MY PARTY.
AND ALL MY STEAKS ARE
DONE TO PERFECTION.
THINK ABOUT A FIVE-STAR
STEAK RESTAURANT.
STEAK RESTAURANT. YOU MIGHT BE AMONG A
DOZEN OTHER COUPLES OR
PEOPLE ORDERING A STEAK.
YOU'LL HAVE YOURS RARE.
MY HUSBAND WILL HAVE HIS
MEDIUM RARE, WELL DONE.
GUESS WHAT?
GUESS WHAT? IN THE BACK OF THE
RESTAURANT, ALL OF THOSE
STEAKS ARE UNDER SOUS
VIDE AND THEY GIVE THEM
A SERE.
A SERE.
A SERE. >> Host: WHEN YOU LOOK
AT THE COLOR WHEN YOU
TAKE IT OUT OF SOUS
VIDE, IT WILL BE
PERFECT.
PERFECT.
PERFECT. SOMETIMES IT'S LIKE YOUR
SLOW COOKER.
SLOW COOKER. YOUR SLOW COOKER IS
AMAZING, IT'S MOIST, BUT
THE MEAT IS NOT THAT
CARAMELIZED COLOR.
CARAMELIZED COLOR. THEN ALL YOU DO IS YOU
JUST DO A QUICK SERE.
A QUICK SERE.
>> Guest: MAYBE 60
SECONDS.
SECONDS.
SECONDS. >> Host: LITERALLY.
THAT'S IT.
THAT'S IT. JOEY AND NANCY, YOU KNOW
I LOVE YOU.
SHE'S BEEN SHOPPING WITH
ME SINCE I WAS A GIRL.
THAT WAS A LONG TIME
AGO.
AGO.
AGO. JENNIFER AND DEAN.
WE SO LOVE YOU GUYS.
AND ACTUALLY, JOEY IS
SAYING, TOO, FOR
CHICKEN.
CHICKEN.
CHICKEN. >> Guest: IT'S THE BEST
FOR CHICKEN.
FOR CHICKEN. >> Host: CHICKEN IS
EASY TO DRY OUT.
ESPECIALLY IF YOU'RE
TRYING TO DO IT THE
HEALTHY WAY.
HEALTHY WAY. BONELESS, SKINLESS, WE
LIKE THOSE THICK CUTS OF
THE CHICKEN BREAST, BUT
HOW DO YOU GET THEM
PERFECT?
PERFECT?
PERFECT? >> Guest: SOME PEOPLE
WERE ASKING WHAT DO YOU
NEED?
NEED?
NEED? IT
NEED? IT CAN BE ANY VESSEL.
IT CAN BE A BUCKET.
IT CAN BE A 10-GALLON
CONTAINER.
CONTAINER. >> Host: EVEN A STOCK
POT.
POT.
POT. THE
POT. THE STOCK POT THAT YOU
HAVE.
HAVE.
HAVE. >>
HAVE. >> Guest: THE CLIP JUST
CLIPS TO THE BACK AND
THERE'S ACTUALLY A
HEATING COIL ON THE
INSIDE THAT HEATS UP THE
WATER.
WATER.
WATER. IT
WATER. IT NEVER GOES A DEGREE
BELOW OR ABOVE THAT YOU
SELECTED.
SELECTED.
SELECTED. >> Host: LET ME SHOW
YOU COLORS.
YOU COLORS. OUR UNICORN PINK.
THIS IS KIND OF LIKE A
PUNCH RED.
PUNCH RED. >> Guest: IT'S A NICE
PRETTY RED.
PRETTY RED. RACE CAR RED.
>> Host: EXACTLY.
GET ARRESTED RED.
THEN WE HAVE THAT GREAT
MINT COLOR.
MINT COLOR. WE LOVE THE MINT THAT
DASH DOES.
DASH DOES. IF YOU HAVE THE DASH
BLENDER, IT MATCHES BACK
BEAUTIFULLY.
BEAUTIFULLY. CLASSIC BLACK.
CLASSIC BLACK. I WILL TELL YOU THIS,
FOR $59.95, I WAS
SHOCKED.
SHOCKED.
SHOCKED. >> Guest: IT'S THE BEST
PRICE SOUS VIDE I HAVE
EVER SEEN.
EVER SEEN. >> Host: I HAVE SOLD
OTHER HERE AT HSN.
EVERYTHING, DIFFERENT
EVERYTHING, DIFFERENT STROKES FOR DIFFERENT
FOLKS, THEY ALWAYS START
AT AROUND $159.
I MEAN, IF WE DID ONE
FOR $99, A TODAY
SPECIAL.
SPECIAL.
SPECIAL. BUT TRUST ME, THOSE ARE
FEW AND FAR BETWEEN.
IT IS DIGITAL.
IT IS PRECISE.
BY THE WAY, OH, THERE
SHE IS.
SHE IS.
SHE IS. IT'S THE SARAH CAM.
THATS WHAT IT IS.
WITH THE SARAH CAM.
THAT'S THE UNICORN FUDGE
THAT WE MADE BEFORE THE
SHOW.
SHOW.
SHOW. IT
SHOW. IT IS TWO INGREDIENTS,
GUYS.
GUYS.
GUYS. TWO.
TWO.
TWO. I
TWO. I PROMISE I'LL BE
POSTING THAT AS WELL.
EVEN IF YOU JUST WANT TO
DO -- PEOPLE GET WEIRD
ABOUT POACHING.
ABOUT POACHING. I'M GOOD IN THE KITCHEN.
IF YOU'RE DOING CUSTARDS
OR POACHING.
OR POACHING. >> Guest: EGG BITES.
HAVE YOU BEEN TO THE
COFFEE RESTAURANT THAT
SERVES EGG BITES?
EVERY TIME I GO TO THE
COFFEE PLACE AND ASK FOR
ONE OF THEIR EGG BITES,
THEY ARE SOLD OUT.
THEY ARE THE SOUS VIDE
EGG BITES.
EGG BITES. THEY ARE GOOD.
THAT'S WHY.
THAT'S WHY. AND IT'S BECAUSE YOU'RE
COOKING UNDER THAT WATER
BATH, UNDER VACUUM.
IT GIVES YOU THAT
PERFECT TEMPERATURE SO
YOU CAN'T OVERCOOK, YOU
CAN'T UNDER COOK.
YOU GET THESE DELICIOUS
LITTLE BITES TO SERVE
FOR BREAKFAST, LUNCH, OR
DINNER.
DINNER.
DINNER. LOOK HOW CREAMY THAT EGG
IS.
IS.
IS. I
IS. I CAN
IS. I CAN TAKE MY FORK AND
GO ACROSS THE TOP OF IT.
IT'S LIKE AN EGG CUSTARD
AND WE HAVE DONE VEG IN
OURS.
OURS.
OURS. YOU
OURS. YOU CAN DO BACON OR
SAUSAGE.
SAUSAGE.
SAUSAGE. >> Host: THEY ADDED
THIS FLEXPAY BEFORE MY
SHOW.
SHOW.
SHOW. WHEN I PRINTED MY SHOW.
IT IS LESS THAN $20 ON
YOUR CREDIT CARD.
ORIGINALLY WHEN I
PRINTED MY SHOW, IT WAS
A TWO-PAY FLEXPAY.
IT'S THE LOWEST PRICE ON
ANY SOUS VIDE.
YOU CAN SEE HOW LIGHT
AND FLUFFY.
AND FLUFFY. I WANT TO REMIND YOU
AGAIN, YOU PICK YOUR
COLOR OF CHOICE.
DON'T OBSESS TOO MUCH.
THERE'S A HUGE SOUS VIDE
COMMUNITY ONLINE.
COMMUNITY ONLINE. YOU GET YOUR LITTLE
INSTRUCTION MANUAL.
INSTRUCTION MANUAL. AGAIN, WHEN I SAY IT'S A
SET IT AND FORGET IT,
YOU PUT THE INGREDIENTS
IN YOUR BAG OF CHOICE.
>> Guest: ANY PLASTIC
BAG THAT HAS THE SEAL.
AND THEN OPEN THIS UP
EXACTLY TO WHERE SHANNON
IS.
IS.
IS. IT'S
IS. IT'S FIVE STEPS.
YOU TAKE YOUR PROTEIN OR
VEGETABLE, YOU SEASON
IT, MARINADE IT.
SET THE SOUS VIDE, IT
COULDN'T BE MORE SIMPLE.
A LOT OF PEOPLE GET
INTIMIDATED.
INTIMIDATED. BUT WHEN YOU LOOK AT THE
RESULTS THAT YOU GET
FROM JUST STEAKS ALONE.
STEAK AND CHICKEN
BREAST, IT'S GREAT FOR
SEAFOOD.
SEAFOOD.
SEAFOOD. WE'LL GET TO THAT.
LOOK AT THE TEMPERATURE
DOWN HERE.
DOWN HERE. WE'RE TALKING 120
DEGREES IF YOU WANT IT
RARE.
RARE.
RARE. EDGE TO EDGE RARE.
THIS IS NOT WHERE YOU
HAVE HALF OF IT MARBLED,
HALF OF IT DONE.
EDGE TO EDGE RARE.
NEXT DOOR, 140 DEGREES,
WE HAVE THE MEDIUM.
AN HOUR, AND RIGHT NEXT
TO THAT, IF YOU LIKE IT
WELL DONE.
WELL DONE. YOU'RE TALKING 160
DEGREES.
DEGREES.
DEGREES. THAT'S ABOUT AN HOUR.
BUT IT'S AN HOUR OF
WALKING AWAY AND NO
BABYSITTING, NO
BABYSITTING, NO CHARCOAL.
CHARCOAL.
CHARCOAL. >> Host: JUST A COUPLE
OF THINGS IN TERMS OF
WHAT KELLY JUST
DESCRIBED.
DESCRIBED. REMEMBER, THERE'S NO
OIL.
OIL.
OIL. THERE'S NO BASTING, NO
FLIPPING.
FLIPPING.
FLIPPING. THERE'S NO BABYSITTING.
>> Guest: IT'S THE BEST
PRICE.
PRICE.
PRICE. >>
PRICE. >> Host: THE BEST
PRICE.
PRICE.
PRICE. AND NOT ONLY THAT.
ALL THESE STEAKS, YOU
CAN'T OVERCOOK THEM.
>> Guest: IF YOU WALKED
AWAY FOR THE NEXT THREE
HOURS, TEN HOURS, IT
WOULD NOT OVER COOK.
>> Host: IT'S AMAZING.
>> Guest: I'M A BUSY
MOM.
MOM.
MOM. IF
MOM. IF I
MOM. IF I TAKE A PHONE CALL,
IF I WALK AWAY, IT'S
USUALLY BURNING.
USUALLY BURNING. NOT WITH THE SOUS VIDE.
MAYBE YOU WANT TO
PREPARE YOUR STEAKS IN
ADVANCE.
ADVANCE.
ADVANCE. LOOK AT THE PERFECTION
UNDERNEATH THERE ON THE
INSIDE.
INSIDE.
INSIDE. AND YOU CAN GET THE
CARAMELIZATION.
CARAMELIZATION. SOME PEOPLE DON'T CARE
ABOUT THAT.
ABOUT THAT. YOU DON'T HAVE TO TAKE
IT TO THE STOVE TOP FOR
60 SECONDS IF YOU DON'T
WANT TO.
WANT TO.
WANT TO. >> Host: IT'S ENTIRELY
UP TO YOU.
>> Guest: IT'S A WHOLE
NEW WORLD OPENING UP.
BEFORE SOUS VIDE CAME TO
OUR HOMES, IT WAS
STRICTLY A RESTAURANT.
>> Host: THAT WAS A
GOOD PRICE.
GOOD PRICE. >> Guest: AND WORTH IT.
>> Host: WHEN THEY
FIRST HIT THE MARKET,
THEY WERE AROUND THE
$300 AND $400.
RETAIL PRICES CHANGE,
BUT THIS WILL BE A GAME
CHANGER IN THE KITCHEN.
IF YOU HEARD OF SOUS
VIDE.
VIDE.
VIDE. IF
VIDE. IF YOU DO STEAK ALL DAY.
IF YOU JUST HATE THE
IDEA.
IDEA.
IDEA. >>
IDEA. >> Guest: BEEF OR PORK.
>> Host: APRIL, HELLO
TO YOU AND JOEY AND
CANDY AND SHARON.
NICE TO HAVE YOU GUYS.
DEAN, NICE TO HAVE YOU
HERE IN THE KITCHEN.
THE BIG THING FOR A LOT
OF US IS, INGREDIENTS
ARE EXPENSIVE AND TIME
IS IMPORTANT, TOO.
THIS IS A SET IT AND
FORGET IT MACHINE.
>> Guest: IT'S A COUPLE
OF STEPS TO PERFECTION.
HONESTLY, I DIDN'T HAVE
TO GET OUT MY CHARCOAL,
OR MY PROPANE.
ALL I HAD TO DO IS GET
WHATEVER POT I OWN.
I ALREADY OWN A POT LIKE
THIS ONE.
THIS ONE.
THIS ONE. YOU CAN USE A BUCKET FOR
CRYING OUT LOUD.
YOU CAN CLOG UP YOUR
SINK DRAIN AND CLIP THIS
TO THE SIDE OF YOUR SINK
IF YOUR SINK WOULD ALLOW
THE CLIP.
THE CLIP.
THE CLIP. >> Host: IT JUST SOUNDS
FANCY.
FANCY.
FANCY. IN
FANCY. IN FACT, YOU CAN SHOW
OFF TO YOUR FRIENDS AND
SAY OH YES, YOU LIKE THE
STEAK?
STEAK?
STEAK? IT'S SOUS VIDE.
IT'S YOUR UNICORN, IT'S
YOUR SECRET.
YOUR SECRET. PEOPLE JUST THINK IT
SOUNDS COMPLICATED.
SOUNDS COMPLICATED. YOU KNOW WHAT, WITH A 30
DAY RETURN POLICY AND
LESS THAN $20 ON THE
FIRST PAYMENT, WE'RE
PAYING FOR THE SHIPPING,
WHICH THAT WAS A LATE
BREAKING EDITION TO THE
SHOW.
SHOW.
SHOW. REMEMBER, YOU CAN TRY IT
OUT.
OUT.
OUT. IF
OUT. IF IT'S NOT AS EASY.
EVEN IF IT WEREN'T EASY,
GOOD GRIEF; THE FOOD
TASTES SO MUCH BETTER.
IT'S EASIER THAN YOUR
STOVE TOP.
STOVE TOP. YOUR STOVE TOP, YOU HAVE
TO BABYSIT IT, YOU HAVE
TO TEST THE MEAT.
YOU HAVE TO FLIP.
YOU HAVE TO KEEP ADDING
OIL.
OIL.
OIL. >>
OIL. >> Guest: AND THAT'S
DIRECT HEAT.
DIRECT HEAT. IF YOU THINK ABOUT THE
WAY YOU ARE CHANGING
YOUR FOOD WITH THE
CHEMICAL COMPOSITION OF
THE DIRECT HEAT.
YOU DON'T GET THE EVEN
EDGE TO EDGE.
ALSO DRYING IT OUT OVER
DIRECT HEAT, WHETHER YOU
ARE OVEN BAKING OR
GRILLING.
GRILLING.
GRILLING. THIS IS AN INDIRECT
HEAT.
HEAT.
HEAT. IT'S THAT MOISTURE THAT
REMAINS ON THE INSIDE OF
YOUR FOOD THAT YOU'RE
GOING TO GO CRAZY FOR.
IT'S THE BEST FOR THOSE
TOUGH MEATS, BUT ALSO
REALLY GOOD FOR SEAFOOD
AS WELL.
AS WELL.
AS WELL. I'M GOING TO POUR OUT MY
BROWN BUTTER POACHED
SCALLOPS.
SCALLOPS.
SCALLOPS. BUT THIS COULD BE
SHRIMP.
SHRIMP.
SHRIMP. THIS COULD BE, OH, YOU
TAKING THE PORK WITH
YOU?
YOU?
YOU? IS
YOU? IS IT A PORK CAM?
>> Host: I'M FEEDING
YOU AT HOME.
SEE, HERE'S THE PORK
CAM.
CAM.
CAM. WHERE IS THE PORK CAM
WHEN I NEED IT?
>> Guest: ALSO KNOWN
ADDS THE UNICORN CAM.
>> Host: WE LOVE SOUS
VIDE.
VIDE.
VIDE. >>
VIDE. >> Guest: YOU'RE
MISSING OUT, MY FRIENDS.
IT'S BIRTHDAY WEEK.
>> Host: IT'S TRUE.
KELLY, THANK YOU.
>> Guest: DON'T FORGET
YOUR UNICORN.
YOUR UNICORN. >> Host: ARE YOU
KIDDING?
KIDDING?
KIDDING? NEVER.
NEVER.
NEVER. >>
NEVER. >> Guest: IT'S A
UNICORN SNEEZE.
UNICORN SNEEZE. >> Host: I LOVE IT.
NEVER LEAVE HOME WITHOUT
YOUR UNICORN.
YOUR UNICORN. I LOVE YOU, THANK YOU.
WE LOVE YOU.
WE HAVE TIME FOR ONE
MORE GOODY IN THE
KITCHEN.
KITCHEN.
KITCHEN. I'LL HAVE COME BACK FOR
ALL MY STUFF.
ALL MY STUFF.
NO KIDDING.
NO KIDDING. THAT IS WHAT