ah yes, i was waiting for you, i want to
ask you something: do you want to cook
sous vide without any equipment ?
then you came to the right place
what up guys? anna here, welcome back to
my kitchen. i'd argue a few things in
life compare to how a big thick juicy
meat
tastes in your mouth. but getting it
right every single time
is hard. that's where sous vide comes to
the rescue. but what if you don't have or
don't want to buy sous vide equipment ?
well i'm gonna show you how to get the
perfect steak without
any equipment so let's cook this, shall
we ? for those hearing for the first time
about sous vide, like what the f* is sous vide
quick intro : sous vide is the technique of
cooking food in a vacuum sealed bag in a
water bath for a long time at a constant
temperature. sous vide was developed by
french people
we make everything harder in the kitchen
and it translates to 'in a vacuum'. why
would you ever cook like this, you'll ask
this is not a fish
look at me i'm a fish ! shut up, jeff
you're drunk again
because this method is so easy, accurate
and predictable for getting the steak
done right every time, no more
overcooked steak, top to bottom medium
rare here. especially for thicker pieces
that are so easy to mess up. no more
poking, tasting
flipping, none of that. and it's so easy
to follow by any beginner. usually sous vide
involves spending half your paycheck on
a vacuum sealer that you're gonna use to
vacuum seal your steak in a special bag
then buy a sous vide machine that will
maintain the water temperature at a
constant temperature during cooking
forget about all of that. i'm not a fan
of having not one, but two expensive
single purpose toys occupying space in
my small kitchen, especially when i can
cook the same top-notch quality steak
without them. here's how we're gonna hack
our way into this: take a pot, in this
case, the size matters, so use a big one
the more water you have the better we'll
be able to control the temperature
during cooking
smaller water volumes take less energy
to increase their temperature. fill it up
with water and put it on the stovetop on
medium flame, then the only special tool
we need is, get ready for this high-tech
gadget
a thermometer, which goes into the water
not the steak. the idea here is that the
water will transfer the heat to our
stake until both the water and the stake
will have the same temperature. use a
high accuracy thermometer like this one
not the one that i'm showing you here
i was unable to find in all this mess
the right thermometer, so i ended up
filming with this one. when your
thermometer gets to 129
133 range, perfect for medium rare steak
take your beautiful sexy piece of
premium ribeye, season it with salt
sometimes i like to use my tears instead
of salt, and for a better flavor, pretend
you're kidnapping it dexter style into a
ziplock freezer bag. hold on, anna! is it
safe to use a ziplock bag ? yep, it is
because it's made out of polyethylene
which is safe, its melting point is 220
fahrenheit, way higher than overcooking
temp. then waterboard that steak by
submerging it in water. all the air will be
pushed out of the bag and the steak will
stay under water during cooking. see ? no
vacuum machine needed
science, bitch! also during cooking the
flame should be on the lowest setting of
your stovetop. now we have to decide the
cooking time based on the thickness of
our steak. mine is one and a half inch
thick, it will be done in one and a half
hours
the minimum time is about one hour for
one or less than one inch thickness, then
add 30 minutes for every additional half
of an inch. what about the cooking
temperature ? well it depends on how you
like your steak. go at higher temperature
for a well done steak. remember sous vide
means cooking at a constant temperature
throughout the entire cooking time. how
can we do this ? well, every 30 minutes
come back and check the water temp
if it jumped out of the desired range
don't have a heart attack, it's all gucci
relax
if it's too low, turn up the flame, if
it's too high, just remove some of the
hot water and replace it with some fresh
cold water. if all this checking bothers
you, then buy a sous vide machine. it doesn't
bother me since i spend most of my time
in the kitchen, the right place for any
woman
according to my grandpa's generation of
men. sous vide machines also have an
additional function, they circulate the
water to make sure that the temperature
is equal throughout the entire pot
that's why when i check the temperature
i also give the water a stir. does that
really matter ? i did a little experiment
i measured the temperature at the bottom
middle and top of the pot every 15
minutes
results now show a significant
temperature difference between bottom
middle and top parts of the pot. all are
roughly in the same range, give or take 5
degrees. and now we just wait for time to
pass. during this time we could practice
the accordion
improve our quantum physics skills or
cook some side dishes to go with the
steak, which in my case is another steak
nothing better than steak on steak
action. one and a half hours later ,our
steak is almost ready, take the bag out
of the water and the steak out of the
bag. it looks
so good... no no it doesn't ! it looks gray sad
and depressed, just like me when my
boyfriend dumped me. so let's put some
color on that steak by searing it in a
pan. first we have to pat it dry since
water is the biggest enemy of developing
the crust then take whatever pan you
have available. for this i like using the
copper one and not the cast iron pan. put
some french tears also known as butter
and be generous with it, this is not a
good time to think about your diet. think
about it afterwards when it will be too
late, that's what i do. when the pan gets
ripping hot like kim's butt
drop your stake in and sear it on high
heat for 20 seconds on each side twice
per side, then take it out of the pan, let
it rest for 5 minutes and enjoy a
perfect
gorgeous steak, my friends. alright guys
and that's a wrap ! we've sous vide some
gorgeous steaks without any equipment
just by using a thermometer
and a pot think about how many steaks
you can buy with all the money that
you're not wasting on sous vide stuff
that sounds like a win to me, since my
happiness is measured
in daily steak intake! anyways, big
announcement : we've passed 100
subscribers. i want to thank you guys so
much for all the support and kind words
that i have received lately
but it's time to give away that big
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this person right here i'm
sorry i'm not even going to attempt to
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anyways thank you so much for watching
if you enjoyed spending time with me
destroy that subscribe button, teach that
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and comment on the video! and until next
time remember
life is hard, get used to eat