AND
AND WHETHER IT'S STEAK AND EGGS YOU MIGHT BE
FIXING, THE PERFECT EGG.
WHATEVER YOU WANT TO
COOK TO PERFECTION, SOUS
VIDE ALLOWS YOU TO DO
IT.
IT.
IT. IN
IT. IN THE PAST, SOUS VIDE,
IT COSTS THOUSANDS OF
DOLLARS.
DOLLARS.
DOLLARS. THAT WAS A COMMERCIAL
WAY OF COOKING THAT
TYPICALLY MOST KITCHENS
USED.
USED.
USED. >>
USED. >> Guest: THE
PROFESSIONAL KITCHENS.
PROFESSIONAL KITCHENS. >> Host: BUT THEN IT
BECAME AVAILABLE FOR
REGULAR PEOPLE.
REGULAR PEOPLE. STILL, THOUSANDS OF
DOLLARS.
DOLLARS.
DOLLARS. >> Guest: THE COMMON
FOLKS, LIKE US.
>> Host: HAD TO BE
UNCOMMON, LET ME TELL
YOU, I HAVE A FRIEND
THAT SPENT THOUSANDS OF
DOLLARS ON IT FOR HIS
HOME.
HOME.
HOME. NOW
HOME. NOW YOU CAN BUY A WAY TO
DO SOUS VIDE IN YOUR
HOME EFFORTLESSLY.
HOME EFFORTLESSLY. SO SIMPLY.
SO SIMPLY. >> Guest: DIGITAL.
>> Host: AND SO AFFORD
BELIE.
BELIE.
BELIE. THIS ONE IS DIGITAL,
WHICH MEANS IT IS SUPER,
SUPER EASY.
SUPER EASY. YOU REALLY ARE GOING TO
BE ABLE TO DO THIS
WITHOUT READING THE
MANUAL.
MANUAL.
MANUAL. SO HERE'S THE THING.
$49.95.
$49.95.
$49.95. THIS IS A CLEARANCE
PRICE.
PRICE.
PRICE. IT
PRICE. IT IS $40 SAVINGS.
FIVE FLEX PAYMENTS ON
IT.
IT.
IT. LET'S
IT. LET'S TALK ABOUT WHAT
SOUS VIDE ENABLES YOU TO
DO.
DO.
DO. >>
DO. >> Guest: FIRST OF ALL,
IT'S SO EASY, YOU CAN'T
MISS IT UP.
YOU CAN'T OVER COOK IT.
YOU CAN'T UNDER COOK IT
ONCE YOU SET THE
TEMPERATURE.
TEMPERATURE. WE'RE COOKING IN A WATER
BATH.
BATH.
BATH. THINK OF IT SHRIEK SLOW
COOKING, BUT YOUR FOOD
WILL TASTE BETTER.
EVERYTHING IS BEING
COOKED UNDER WATER.
YOU CAN SEE THIS STEAK
HERE.
HERE.
HERE. WE'RE AT ABOUT 140
DEGREES.
DEGREES.
DEGREES. THIS WILL BE MEDIUM.
IF YOU'D LIKE A WELL
DONE STEAK, YOU WOULD BE
AT 160 DEGREES.
IT CLIPS ON TO ANY POT.
ANY POT YOU OWN, A STOCK
POT.
POT.
POT. THIS
POT. THIS IS A CLEAR POT WE
USE HERE IN THE HSN
KITCHENS.
KITCHENS.
KITCHENS. IT BRINGS THE WATER, SO
THAT'S WHAT IT DOES.
IT HAS A HEATING COIL
INSIDE.
INSIDE.
INSIDE. BRINGS IT TO THAT EXACT
TEMPERATURE AND SWIRLS
AROUND THE PROTEIN, THE
VEGETABLE, THE EGG, AND
COOKS IT PERFECT
TEMPERATURE.
TEMPERATURE. YOU CAN LEAVE IT HOUR
AFTER HOUR AND IT WOULD
CONSISTENTLY STAY AT 140
DEGREES.
DEGREES.
DEGREES. WHICH MEANS YOUR STEAK
WILL BE PERFECTLY
MEDIUM.
MEDIUM.
MEDIUM. PERFECTLY RARE.
PERFECTLY RARE. PERFECTLY WELL.
PERFECTLY WELL. >> Host: PERFECTLY
MEDIUM FROM TOP TO
BOTTOM.
BOTTOM.
BOTTOM. EDGE TO EDGE.
TYPICALLY, BECAUSE
TYPICALLY, BECAUSE YOU'RE ADDING HEAT TO
THE TOP OR THE BOTTOM,
THEN YOU GET THE GRAY
PART AT THE TOP, THE
PINK PART IN THE MIDDLE.
THAT'S HOW YOUR STEAK
HOUSES DO TOP TO BOTTOM
EVEN COLOR BECAUSE THEY
USE SOUS VIDE COOKING.
>> Guest: IT'S THE RARE
TEMPERATURE, A LOT OF
FOLKS LOVE THEIR STEAK
COOKED THAT WAY.
IT'S EDGE TO EDGE.
IF YOU'RE COOKING ON A
GRILL OR A STOVE TOP,
YOU HAVE THE HOT SPOTS
OR YOU HAVE IT COOKED ON
THE TOP, BUT MAYBE NOT
IN THE MIDDLE.
ALL THE WAY THROUGH,
EACH AND EVERY TIME YOU
DO YOUR STEAK, IT'S
GOING TO BE PERFECTLY
RARE OR PERFECTLY MEDIUM
OR PERFECTLY WELL, BASED
ON THE TEMPERATURE.
AND SO IF PEOPLE ARE
THINKING, IT SOUNDS
FANCY, JUST THE NAME
THAT THROWS US OFF.
IT'S A NEW WAY OF
COOKING, ALTHOUGH AS YOU
MENTIONED, FIVE STAR
RESTAURANTS HAVE BEEN
DOING IT.
DOING IT.
DOING IT. HERE'S THE THING WITH
FIVE STAR RESTAURANTS,
YOU MIGHT COME IN AND
ORDER A RARE STEAK AND
THE TABLE BESIDE YOU HAS
BEEN SITTING THERE FOR A
FEW MORE MINUTES AND
THEY ORDERED A RARE
STEAK AS WELL, WELL THEY
HAVE TO HAVE THEIR
TIMING RIGHT.
TIMING RIGHT. SO THEY GO IN THE BACK,
THEY TAKE IT OUT OF THE
SOUS VIDE.
SOUS VIDE. THEY DO WHAT I JUST DID,
JUST SERE THE TOP, SERE
THE BOTTOM TO GET THE
CARAMELIZATION.
CARAMELIZATION. YOU HAVE A PERFECTLY
COOKED STEAK.
COOKED STEAK. BASED ON THAT SWIRLED
WATER BATH.
WATER BATH. THINK ABOUT IT AS A BATH
FOR YOUR FOOD.
>> Host: COOKING WITH
PERFECTION.
PERFECTION. IF YOU NEVER CONSIDERED
SOUS VIDE, TODAY IS THE
DAY THAT YOU TRY IT.
I DON'T CARE IF YOU ONLY
BUY IT TO COOK STEAK.
I DON'T CARE IF YOU BUY
IT TO PERFECTLY COOK
RIBS.
RIBS.
RIBS. YOU
RIBS. YOU WILL DO VEGETABLES,
YOU CAN COOK ANYTHING IN
HERE.
HERE.
HERE. IT
HERE. IT COOKS TO PERFECTION.
IT'S THE MOST AMAZING
SYSTEM.
SYSTEM.
SYSTEM. NEVER, EVER HAVE I SEEN
US DO IT AT $49.95.
ALL YOU DO IS ADD YOUR
WATER BATH.
WATER BATH. IT CAN BE IN VIRTUALLY
ANY KIND OF PAN YOU WANT
TO.
TO.
TO. YOU
TO. YOU DON'T HAVE TO HAVE
SPECIAL BAGS OR ANYTHING
ELSE.
ELSE.
ELSE. ALL
ELSE. ALL YOU NEED IS A LIT
BAGGY OF SOME SORT.
>> Guest: THE BAGS WITH
THE ZIPPER TOPS.
HSN, WE HAVE SOME DASH
BRAND BAGS, EVEN IF YOU
OWN THE ZIPPER TOP BAGS,
ANY OF THESE THAT COME
FROM THE GROCERY STORE.
INSIDE HERE, WE HAVE A
PIECE OF RAW CHICKEN
BREAST AND MARINADE.
YOU CAN CERTAINLY GET
FANCY.
FANCY.
FANCY. WE
FANCY. WE ADDED SOME HERBS.
WE JUST TAKE A BINDER
CLIP.
CLIP.
CLIP. WE
CLIP. WE JUST LIKE IT TO NOT
FLOAT AWAY.
FLOAT AWAY. WE PUT IT TO THE EDGE
AND YOU'RE GOING TO CLIP
IT ON TO THE SIDE.
AND THE THEN YOU GO TO
YOUR SOUS VIDE.
IF YOU WERE GOING TO
PRICE THE SOUS VIDE
STICK, IT WOULD BE $150.
I WOULD SAY IT'S WORTH
EVERY PENNY WHEN YOU GET
THAT FIRST PERFECTLY
DONE STEAK OR THAT FIRST
NOT DRIED OUT CHICKEN
BREAST.
BREAST.
BREAST. AT $50, I WOULD GET ONE
FOR ME AND A HOLIDAY
GIFT.
GIFT.
GIFT. I
GIFT. I MEAN, WHAT AN AMAZING
PRICE.
PRICE.
PRICE. ALL YOU DO IS YOU COME
TO THE TOP AND YOU CAN
SEE, THIS IS NOT A
MANUAL SOUS VIDE.
I CAN SET MY TEMPERATURE
AND I CAN SET MY TIME.
ALL YOU DO IS SELECT
TEMPERATURE AND TIME.
SO WE'RE GOING TO GO UP
TO, I THINK IT'S 160.
WE'RE GOING TO GO UP TO
THAT 160 MARK AND SET
OUR TIME.
OUR TIME.
OUR TIME. IT'S GOING TO TAKE, IT'S
A SLOW COOKER.
WE'RE GOING TO GIVE THAT
AN HOUR.
AN HOUR.
AN HOUR. THEN WE'RE GOING TO HIT
PLAY, WHICH MEANS START.
IT IS GOING TO START TO
SWIRL THE WATER.
CURRENTLY THE WATER IS
111 DEGREES.
111 DEGREES. IT WILL BRING IT UP TO
THAT 160 AND SWIRL.
IT WILL COOK MY CHICKEN
BREAST, BUT IT'S ALSO
MARINATING.
MARINATING. THINK ABOUT HIGH HEAT,
STOVE TOP COOKING.
COOKING WITH ONE OF
THESE.
THESE.
THESE. IT'S A RELATIVELY NICE
WAY TO COOK, EXCEPT YOU
DON'T GET THE BEST
RESULT.
RESULT.
RESULT. YOU HAVE TO BABYSIT A
PAN.
PAN.
PAN. IF
PAN. IF YOU CAN'T BABYSIT A
PAN AND YOU HAVE TO RUN
FIVE ERRANDS, BUT YOU
WANT YOUR DINNER READY,
SOUS VIDE IS THE WAY TO
DO IT.
DO IT.
DO IT. I
DO IT. I DON'T HAVE ANYTHING
PLUGGED IN.
PLUGGED IN. I JUST HAVE CIRCULATING
WATER.
WATER.
WATER. THERE'S NO DANGEROUS
HEATING ELEMENT.
HEATING ELEMENT. AND I AM COOKING THE
MOST BEAUTIFUL CHICK
CONDITION BREAST.
CONDITION BREAST. IT WON'T BE DRIED OUT.
IT WILL BE MOIST.
IT WILL BE MARINATED.
IT'S NOT JUST FOR
CHICKEN.
CHICKEN.
CHICKEN. IT'S FOR STEAK.
LIKE YOU SAID, FOR RIBS.
THE EGG BITES, IF YOU GO
TO THE COFFEE SHOP, HAVE
YOU EVER HAD THE EGG
BITES?
BITES?
BITES? YOU CAN DO THE EGG BITES
ON YOUR OWN.
>> Host: TWO OF THOSE,
AND YOU HAVE A FLEX
PAYMENT.
PAYMENT.
PAYMENT. >> Guest: THIS IS
CRAZY.
CRAZY.
CRAZY. >>
CRAZY. >> Host: IT'S CRAZY TO
GIVE YOU A VALUE LIKE
THIS.
THIS.
THIS. I
THIS. I THINK A LOT OF US HAVE
CONSIDERED SOUS VIDE,
BUT WE WEREN'T SURE.
WE WEREN'T SURE WE
WANTED TO MAKE THAT
INVESTMENT.
INVESTMENT. WHEN YOU INVEST IN THIS
TODAY, UNDERSTAND, WE
HAVE JUST INSTITUTED OUR
EXTENDED HOLIDAY
EXTENDED HOLIDAY RETURNS.
RETURNS.
RETURNS. YOU CAN USE THIS ALL THE
WAY UP TO AND MAKE A
FINAL DECISION BY THE
END OF JANUARY.
BECAUSE OUR HOLIDAY
RETURN POLICY IS NOW IN
EFFECT.
EFFECT.
EFFECT. YOU CAN COOK ALL THROUGH
THE HOLIDAYS USING YOUR
SOUS VIDE.
SOUS VIDE. ONCE YOU GET THIS HOME,
YOU'LL FIND THAT
EVERYTHING YOU WANT TO
COOK EVERYTHING SOUS
VIDE.
VIDE.
VIDE. YOU
VIDE. YOU SEE SOUS VIDE ON
YOUR MENUS.
YOUR MENUS. TO DO IT AT HOME,
$49.95.
$49.95.
$49.95. IT'S THE LOWEST PRICE I
HAVE EVER SEEN IT ON ANY
SOUS VIDE.
SOUS VIDE. NEVER EASIER, ALL
DIGITAL.
DIGITAL.
DIGITAL. YOU HAVE YOUR CHOICE OF
THE MAGENTA AND AQUA.
GET IT HOME AND TRY IT.
YOU WILL NEVER WANT TO
COOK ANOTHER WAY.
IT COOKS TO PERFECTION.
IT COOKS EASILY.
IT'S A VERY SIMPLE
PROCESS.
PROCESS.
PROCESS. YOU PUT IT IN WATER, IT
DOES THE REST COMPLETELY
AND YOU CANNOT MAKE A
MISTAKE WITH IT.
IT'S JUST THE MOST
EXTREMELY EASY WAY TO
COOK PERFECT STEAKS.
CHICKEN.
CHICKEN.
CHICKEN. VEGETABLES.
VEGETABLES. >> Host: PEOPLE ARE
GOING TO ASK YOU, WHAT
ARE YOU DOING
DIFFERENTLY?
DIFFERENTLY? THINGS ARE GOING TO
TASTE BETTER.
TASTE BETTER. YOU CAN SEE OUR
PERFECTLY COOKED
PERFECTLY COOKED VEGETABLES.
VEGETABLES. ON THE INSIDE OF THE
BAG, YOU CAN SEASON
THEM, YOU CAN ADD PADS
OF BUTTER.
OF BUTTER. IF YOU ADD SALT AND
PEPPER, MAYBE YOU WOULD
ADD ROSEMARY OR THYME TO
YOUR CARROTS.
YOUR CARROTS. YOU ADD THOSE THINGS.
WHAT IS HAPPENING, HOW
ARE YOU COOKING?
ANY VESSEL WILL DO,
WHETHER YOU JUST OWN A
BASKET.
BASKET.
BASKET. IT DOESN'T HAVE TO BE
CLEAR.
CLEAR.
CLEAR. I'M GOING TO PUT A
COUPLE DROPS OF THE FOOD
COLORING ON THE INSIDE
OF THIS WATER SO YOU CAN
START TO SEE THE
CIRCULATION.
CIRCULATION. OKAY, WHAT'S HAPPENING.
IT IS CIRCULATING THE
WATER, BRINGING IT TO
THE PERFECT TEMPERATURE.
RIGHT NOW, WE HAVE THIS
SET FOR 120 DEGREES.
ONCE IT BRINGS THIS
WATER TEMPERATURE TO 120
DEGREES, THINK OF IT
LIKE A BATHTUB.
IT'S GOING TO STAY AT
120 DEGREES.
120 DEGREES. IT'S NOT GOING TO GO TO
121 DEGREES OR 119
DEGREES.
DEGREES.
DEGREES. THAT'S HOW YOU GET A
PERFECTLY COOKED PIECE
OF MEAT.
OF MEAT.
OF MEAT. IT WILL HOLD IT AT THE
PRECISE TEMPERATURE.
PRECISE TEMPERATURE. DIRECT HEAT, YOU HAVE NO
IDEA WHAT TEMPERATURE
YOU ARE COOKING.
IT'S NOT GOING TO BE AS
MOIST.
MOIST.
MOIST. THIS WILL BE MOIST.
IT WILL BE JUICY.
IT WILL BE TENDER.
IT WILL BE A NEW,
INTERESTING FUN WAY OF
COOKING.
COOKING.
COOKING. IF YOU LOVE BEING IN THE
KITCHEN AND YOU LOVE
TRYING NEW TECHNOLOGY,
BUT YOU DON'T OVER A
SOUS VIDE, GRAB ONE FOR
YOU, GRAB ONE FOR YOUR
FRIEND.
FRIEND.
FRIEND. YOU KNOW, IF YOU'RE
SOMEBODY THAT LOVES,
LIKE I SAID, THAT CORNER
COFFEE SHOP WHERE YOU GO
THERE AND BUY THEIR EGG
BITES AND THEY ARE
POPULAR.
POPULAR.
POPULAR. THEY'VE BEEN SOLD OUT.
IT'S ONLY LIKE 7:00 IN
THE MORNING AND THEY ARE
SOLD OUT.
SOLD OUT.
SOLD OUT. HOW MANY ARE PEOPLE
EATING?
EATING?
EATING? YOU CAN DO THE LITTLE
EGG BITES AND YOU CAN
SEE ALL WE DID IS WE
USED OUR VERY OWN GLASS
JARS AND THEN YOU PUT
YOUR EGG. -
JARS AND THEN YOU PUT YOU EGG. -
JARS AND THEN YOU PUT YOU CAN . -
JARS AND THEN YOU PUT YOU CAN SEE WE ADDED OUR
TOPPINGS AND WE PLACED
IT OVER AN ENGLISH
MUFFIN.
MUFFIN.
MUFFIN. YOU ARE GOING TO DIE
WHEN YOU FEEL OUTPOURING
BEAUTIFUL, HOW LIGHT.
>> Host: IT'S
INCREDIBLE.
INCREDIBLE. THE WAY THIS COOKS IS
WHY CHEFS FOR DECADES,
DECADES HAVE BEEN USING
A SOUS VIDE STYLE OF
COOKING IN THEIR
COMMERCIAL KITCHENS.
COMMERCIAL KITCHENS. THOUSANDS OF DOLLARS
THEY SPEND ON THESE
SYSTEMS.
SYSTEMS.
SYSTEMS. NOW, THEY HAVE
SIMPLIFIED EVERYTHING SO
YOU CAN DO IT AT HOME
FOR $49.95.
FOR $49.95. JUST GET TO HOME.
IF YOU ONLY USE IT FOR
STEAKS.
STEAKS.
STEAKS. THAT'S WHY YOU'RE
THINKING, HOW DID THEY
GET THAT FROM TOP TO
BOTTOM, SIDE TO SIDE,
IT'S BECAUSE IT DOESN'T
COOK LIKE TRADITIONAL
OVENS OR PANS DO FROM
THE TOP IN.
IT COOKS COMPLETELY
EVENLY ALL THE WAY
THROUGH EVERYTHING.
THROUGH EVERYTHING. AND THAT'S WHY YOU GET
PERFECTION.
PERFECTION. WHETHER IT'S A STEAK,
WHETHER IT MIGHT BE A
PORK ROAST.
PORK ROAST. WHATEVER IT MIGHT BE.
YOUR SCALLOPS.
YOUR SCALLOPS. EVERYTHING ARE GOING TO
COOK.
COOK.
COOK. IF
COOK. IF YOU WANT
CARAMELIZATION, STICK IT
IN A PAN FOR A COUPLE
SECONDS.
SECONDS.
SECONDS. >> Guest: 90 SECONDS
EACH SIDE.
EACH SIDE. >> Host: THE LEAST
EXPENSIVE SOUS VIDE
SYSTEM I HAVE SEEN
OFFERED.
OFFERED.
OFFERED. DASH IS KNOWN FOR THEIR
KITCHEN APPLIANCES.
KITCHEN APPLIANCES. $49.95, YOU HAVE TO TRY
IT TO BELIEVE IT.
>> Guest: WE DID A
PULLED PORK.
PULLED PORK. A PORK SHOULDER.
THIS IS A LESS EXPENSIVE
CUT OF MEAT.
IT OFTENTIMES WILL DRY
OUT, ESPECIALLY IF
YOU'RE DOING IT IN AN
OVEN.
OVEN.
OVEN. IF
OVEN. IF YOU HAVE A SLOW
COOKER, THEY ARE A
LITTLE SLOWER.
LITTLE SLOWER. THIS WILL COOK THE MOST
BEAUTIFUL, MOIST,
BEAUTIFUL, MOIST, TENDER, PULL APART
PULLED PORK THAT YOU'VE
EVER EXPERIENCED.
EVER EXPERIENCED. YOU CAN SEE, THAT'S JUST
FALLING APART AND OF
COURSE, I'M GOING TO ADD
MY OWN BARBECUE SAUCE OR
SEASONING.
SEASONING. ALL YOU DO IS PLACE THAT
PORK SHOULDER INSIDE OF
ANY OF THOSE ZIPPER TOP
BAGS.
BAGS.
BAGS. YOU
BAGS. YOU PLACE IT INSIDE.
THIS HAS 190 DEGREES.
YOU WOULD HIT YOUR 190
DEGREES ON YOUR STICK.
IT WILL BRING THE
TEMPERATURE UP TO 190
DEGREES.
DEGREES.
DEGREES. IT WILL NEVER GO 191 OR
189.
189.
189. THE
189. THE OTHER THINGS YOU CAN
DO, NOW WE'RE GETTING
FANCY.
FANCY.
FANCY. YOU CAN DO YOUR INFUSED
OILS.
OILS.
OILS. THIS IS HOW A LOT OF THE
RESTAURANTS DO THEIR
INFUSED OILS.
INFUSED OILS. WE SOUS VIDE IT FOR A
COUPLE HOURS.
COUPLE HOURS. NOW YOU HAVE YOUR
ROSEMARY GARLIC INFUSED
COOKING OILS THAT YOU
CAN GIFT AWAY AT THE
HOLIDAY SEASON.
HOLIDAY SEASON. PEOPLE ARE GOING TO GO,
WOW, HOW DID YOU INFUSE
THESE OILS?
THESE OILS? >> Host: WHAT DID YOU
SPEND ON THOSE?
>> Guest: THEY ARE
INCREDIBLY EXPENSIVE.
INCREDIBLY EXPENSIVE. >> Host: AND THE SIZE
OF AN EMERSION BLENDER.
ABSOLUTELY INCREDIBLE
ABSOLUTELY INCREDIBLE METHOD OF COOKING.
BUT AGAIN, ONE OF THE
EASIEST I'VE EVER SEEN,
DIGITAL AND THE PRICE IS
RIGHT.
RIGHT.
RIGHT. >>
RIGHT. >> Guest: GRAB ONE FOR
YOU AND GRAB ONE FOR
YOUR FRIEND.
YOUR FRIEND. >> Host: MAGENTA, AND
THE AQUA AVAILABLE FOR
YOU.
YOU.
YOU. DON'T MISS OUT ON THAT.
YOU'LL LOVE IT.
YOU'LL BE OBSESSED.
>> Guest: IT WILL BE A
WHOLE NEW WAY OF
COOKING.
COOKING.
COOKING. IT'S VERY RARE WE GET TO
DO