>>HOST:
>>HOST: SHANNON, DO NOT EAT THE SHRIMP COCKTAIL
SHANNON. SHANNON, STAY
AWAY FROM THE SHRIMP
COCKTAIL. I OFTEN PUT MY
SHRIMP COCKTAIL ON A BED
OF CARROTS.
OF CARROTS. >>HOST: WHAT WAS A
COMPANY THAT HE'S IN
CARATS? THERE WAS A NAME
FOR IT. WHAT IS A?
SUCCOTASH. NO. SOMETHING
ELSE. RIGHT?
ELSE. RIGHT? >>HOST: WHEN MY MOM
WOULD GIVE US PEACE IN
CARATS SHE WOULD LOOK CA
AND SAY YOU MAKE SURE
THAT YOU EAT EVERY THAT
CARROT AND THE ON THAT
PLATE. --PEA
PLATE. --PEA
>>HOST:
>>HOST: MOM SAID PETE > ON THE PLATE![LAUGHTER]
AND 20 YEARS LATER. --PEA
CRAZY. SO ANYWAY WHAT WE
ARE TALKING ABOUT NEXT A
IS SOMETHING YOU CALLED
-- YOU HAVE SEEN CALLED
SOUS VIDE ON ALL THE
COOKING SHOWS. NOTHING
CRAZY, A BRILLIANT IDEA.
COOKING INSIDE OF A
VACUUM IN A CONSISTENT
TEMPERATURE. THE WAY TEM
THAT YOU CAN DO THAT IS
TO HAVE THE SOUS VIDE
MACHINE. THE SOUS VIDE
PART OF IT MAINTAINS
TEMPERATURE OVER A
LENGTHY PERIOD OF TIME S
TEMPERATURE OVER A LENGTHY PERIOD OF TIME SO
THREE OR FIVE HOURS
DEPENDING ON WHAT YOU DE
ARE COOKING. ALL THE
INSTRUCTIONS ARE INSIDE
HERE BUT ESSENTIALLY HER
WHAT YOU DO IS TAKE YOUR
FOOD LIKE SALMON, STEAKS
OR EVEN A WHOLE CHICKEN
IF YOU PULL THE GRID OUT
OF THEIR. HE SET THE
TEMPERATURE, PUT IT IN
AND IT COOKS OVER TIME.
THE STATE, TO GIVE YOU T
AN IDEA, WHAT IT DOES,
OKAY WHEN YOU COOK A
REGULAR STEAK ON A GRILL
IT LOSES ABOUT 40% OF IT
THE VOLUME WHILE IT IS
COOKING. JUICES RUN. IT
SHRINKS DOWN. SAME WITH
BURGERS AND THINGS LIKE
THAT. TAKE A GOOD STEAK
OR HAMBURGER AND PUT IN
A VACUUM BAG THAT COMES
WITH THE VACUUM THING TO
TAKE IT OUT AND THE BAGS
WITH THE VACUUM THING TO TAKE IT OUT AND THE BAGS.
YOU GO TO THE GUIDE YO
THAT TELLS YOU AND HAL --
HIT HOW YOU LIKE IT
COOKED. YOU TURN IT ON.
WHEN IT COMES OUT IT IS
UNBELIEVABLE BECAUSE IT
STAYS THE SAME SIZE, IT
IS COOKED, CAN BE RARE I
OR MEDIUM RARE, HOWEVER
YOU LIKE IT. IT IS YOU L
FILLED WITH JUICE AND
FLAVOR. THEN YOU CAN FLA
JUST POP IT ON THE GRILL
TO BROWN IT. IT TAKES
LIKE A MINUTE ON EITHER
SIDE. AND THEN YOU TAKE
A BITE AND YOU ARE LIKE
OH MY GOSH. LIKE I HAVE
DONE, I HAVE SEEN PEOPLE
DO LIKE ABLE 5 POUND
CHICKEN IN A BAG GOT IT
PUT IT --.
INSIDE AND TOOK IT OVER
A FEW HOURS SIGN THEY
WILL JUST BROWN IT AND
--TIME
--TIME
--TIME CARAMELIZE IN THE OVEN
FOR 15 OR 20 MIN. AND
COMES OUT UNREAL. EVERY
CHEF IN AMERICA HAS BEEN
UTILIZING THIS. THEY USE
IT WITH EVERYTHING FROM
FISH, MEAT EVEN VEGGIES.
WHATEVER IT IS. STUFF
LIKE SALMON, IT IS
ABSOLUTELY UNBELIEVABLE
ABSOLUTELY UNBELIEVABLE BECAUSE YOU DO NOT EVEN
HAVE TO HIT THE SALMON H
ON THE GRILL, YOU CAN
HAVE AN ALMOST POACHED.
BUT FOR STEAKS AND
BURGERS AND CHOPS AND
STUFF LIKE THAT IT IS
TRULY AMAZING AT LACKING
IN FLAVOR. IT WILL LOCK
IN NUTRITION AND JUICES
AS WELL. IT IS
>>HOST: PRECISION
>>HOST: PRECISION CONTROL. IT SHOWS YOU CO
HOW TO DO IT. IF YOU HOW
WANT RARE, 120°.
INTERESTING. THEN THE
TIMES.
TIMES.
TIMES. >>HOST: THAT IS THE
TEMPERATURE DECIDED AND
IT WILL TALLY THE TIME.
YES. IT IS ME.
>>HOST: --NEAT
>>HOST: --NEAT I HAVE SEEN ALL KINDS OF
THINGS. PROBABLY THE
MOVES THEY MISS COFFEE
SHOP AS SOUS VIDE EGGS
NOW. IT IS REALLY NOW. I
POPULAR VIEW WATCH ANY P
OF THE COOKING SHOWS. I
AM SURE THAT YOU HAVE
SEEN SOUS VIDE BECAUSE S
IT IS A WAY TO GET
INCREDIBLE FLAVOR WITH
EVERYTHING AND A TINY EV
BIT OF EFFORT. YOU CAN
FIND JUST SOUS VIDE
MACHINE TO STICK INTO A
PAN THAT YOU HAVE. THIS
IS ACTUALLY THE IS ACTUA
CONTAINER THAT HEATS UP
THE WATER SO THIS IS ALL
YOU NEED. IT COMES WITH
THE BAGS YOU NEED AS
WELL. LARGE SIZE, SMALL
SIZE, VACUUM CONTAINER
AND THAT SORT OF RACK AN
YOU SAW. THE LITTLE YOU
SHELF SO YOU CAN SHELF S
ACTUALLY SOUS VIDE. IS A
IT A BIRD? ANY SOUS VIDE
A COUPLE OF THINGS AT A
TIME?
TIME?
TIME? >>HOST: BURGERS, >>HOST
STEAKS, PIECES OF STEAKS
SALMON, FISH.[COUGHING]
SALMON, FISH.[COUGHING] IF YOU DON'T WANT TO USE
THE RACK YOU CAN TAKE
THIS OUT AND USE A LARGE
BAG LIKE THIS AND PUT A
CHICKEN INSIDE THIS BAG
OR A HALF CHICKEN OR
WHATEVER IT IS. DROP IT
IN WITH THE WATER, TURN
THE TEMPERATURE CHICKEN,
IT WILL GIVE YOU ALL THE
INFORMATION. I GUARANTEE
THAT YOU WILL NEVER HAVE
EATEN ANYTHING LIKE THAT
BEFORE. I HAVE HAD SOUS
VIDE FOOD. I DO NOT OWN
THE MACHINE. I ABOUT IT
BEFORE AND I HAVE ALWAYS
LIKE FIRST OF ALL IT IS
PLUMP, SO MUCH JUICIER.
THE MOST AMAZING FLAVOR.
IT ALMOST TASTES LIKE IT
YOU HAVE NEVER TASTED IT
BEFORE. YOU KNOW WHAT I
MEAN? WHEN YOU COOK
THINGS, YOU COOK AND IT
BASICALLY REMOVES
BASICALLY REMOVES MOISTURE. AND VOLUME MOI
FROM FOOD BECAUSE IT HAS
JUICES AND FAT AND ALL
THAT STUFF IN THERE SO T
IF YOU PUT FOR EXAMPLE A
HAMBURGER, 8 OUNCES
HAMBURGER ON A GRILL HAM
YOUR YIELDS WILL YOUR YI
PROBABLY BE 5 OUNCES AT
THE END OF THE DAY. 3 OF
THE OUNCES WILL GO AWAY
AND A LOT OF THAT WILL A
BE JUICE. I DON'T WANT T
AND A LOT OF THAT WILL A BE JUICE. I DON'T WANT TO
LOSE ALL THE FAT FROM
THE HAMBURGER BECAUSE
THAT IS WHERE THE GOOD
STUFF COMES ON. I KNOW
THAT IT IS A BURGER AND
I EXPECT TO GET FAT. NOT
TO GET FAT BUT IN JUST
THAT BECAUSE THAT IS
WHERE THE FLAVOR COMES
FROM.
FROM.
FROM. >>HOST: IF YOU WANT TO
EAT THE BURGER YOU WANT
THE FLAVOR FROM IT. THIS
WILL KEEP THE FLAVOR
INSIDE OUT IT COOKS IT
IN. IT IS LIKE SELF
BASTING. $25 TO TRY IT
OUT. HERE'S THE THING, O
WE HAVE EXTENDED RETURNS
ALL THE WAY THROUGH THE
END OF JANUARY. GIFT END
THIS TO YOURSELF AND NOW
ALL OF YOUR HOLIDAY ALL
MEALS ARE GOING TO BE ME
THE KIND THAT EVERYBODY
REMEMBERS, EVERYBODY
REMEMBERS, EVERYBODY TALKS ABOUT. AND YOU TAL
HAVE A CHANCE NOW TO
START PRACTICING WITH IT.
>>HOST: IF YOU INSPIRED
TO BE GOURMET YOU NEED T
TO THIS MACHINE. LET ME
TELL YOU, AT $129.95, TE
THE RESTAURANT VERSIONS
OF THIS ARE OVER $1000.
SO OUR DEAL IS REALLY
GOOD. THAT IS HOW YOUR
STATE WILL COME OUT, A
CRUST ON THE OUTSIDE CRU
FROM HOW YOU HEATED IT.
THE INSIDE WILL BE LIKE,
IT IS JUST LIKE THE WAY
PEOPLE SHOULD EAT.
UNFORTUNATELY YES, THERE
IS A LITTLE MORE TIME IS
AND EFFORT INTO IT BUT
LET ME TELL YOU
SOMETHING, IF I AM
SPENDING $50 ON A COUPLE
STEAKS OR WHATEVER, A
COUPLE OF FOUR OR FIVE,
NICE PLACE, I WANTED THE
PERFECT.
PERFECT.
PERFECT. [MUSIC]
[MUSIC]
>>HOST:
>>HOST: YOU DON'T HAVE TO BABYSIT IT. YOU TALK
A LITTLE BIT MORE TIME
BUT THIS IS NOT YOU AT
THE STOVE CHECKING IT, T
IS IT DONE? IS AN
OVERCOOKED? BY THAT TIME
IT IS OVERCOOKED. GET 20
MORE DOLLARS OFF OF THAT
SOUS VIDE OVEN. APPLY SO
FOR THE HSN CARD AND 20
MORE DOLLARS OFF. LOVE
IT.
IT.
IT. >>HOST: HEY. BY THE WAY
WE ONLY HAVE ABOUT 1000
IF YOU WANT TO GET THAT.
THEY ARE ALREADY GOING.
IF YOU WANT TO GRAB IT,
TAKE