FOODS
FOODS BEING PREPARED PERFECTLY.
PERFECTLY. HOW MANY TIMES DO YOU
COOK THE STEAK AND IT'S
UNDERCOCKED OR
UNDERCOCKED OR OVERCOOKED OR THE
CHICKEN OR FISH AND IT'S
ALL DRIED OUT AND YOU
ARE LIKE WHERE IS THE
MOISTURE WHERE IS THE
FLAVOR?
FLAVOR?
FLAVOR? WE ARE GOING TO ENTER
INTO THE WORLD OF SOUS
VIDE WHICH IS NO LONGER
FOR CELEBRITY CHEFS.
A FRIEND TEXTED ME AND
SAID I SWEAR BY SOUS
VIDE WHICH MEANS UNDER
VACUUM IN FRENCH TODAY
WE ARE MAKING IT
RIDICULOUSLY AFFORDABLE
RIDICULOUSLY AFFORDABLE FOR EVERYONE.
FOR EVERYONE. THIS IS THE FIRST AIRING
AND IT'S THE LOWEST
PRICE WE HAVE EVER HAD.
$1 # 1.50 IS YOUR PRICE.
TODAY, $-79D.99 IT'S ON
4 FLEXPAY OF $20.
HSN CARD $16.
AND WE ARE GOING TO SHOW
YOU HOW QUICK AND SIMPLE
AND EASY IT IS AND IT IS
ON THE DIFFERENCE IN THE
FOOD IS UNPARALLELED.
>> Guest: TOTALLY.
WHEN YOU COOK AND I WAS
IN ARGENTINA AND YOU
KNOW IN ARGENTINA THEY
EAT A LOT OF MEAT.
AND WE WENT INTO THE
RESTAURANT AND HAD THIS
AMAZING STEAKS.
AMAZING STEAKS. AND WHAT DID THEY DO?
HE COOKED IT FOR 45
MINUTES SOUS
MINUTES SOUS VIDE AND PUT IT ON
CHARCOAL GRILL SO THE
TABLE OF 12, WE HAD ALL
STEAKS.
STEAKS.
STEAKS. EACH ONE WAS PERFECTLY
COOKED.
COOKED.
COOKED. AND SOME THICK ERIN SOME
THIN ARE IT DIDN'T
MATTER.
MATTER.
MATTER. THEY WERE ALL JUST
COOKED MEDIUM RARE
PERFECTLY.
PERFECTLY. WE HAD SPREET
SWEETBREADS AND THEY
COOKED IT AND THEN SOUS.
VIDE AND COOKED IT ON
THE GRILL.
THE GRILL. IT CAME OUT CRISPY.
AND ACTUALLY WENT BACK
IN THE KITCHEN AND SAID
HOW DID YOU COOK IT.
I DIDN'T THINK HE WAS
COOKING SOUS
COOKING SOUS VIDE BUT HE DID AND PUT
IT ON THE GRILL AND THE
MOST AMAZING TEXTURE.
>> Host: IT'S NOT JUST
FOR MEAT.
FOR MEAT.
FOR MEAT. >> Guest: FOR MEAT AND
VEGETABLES AND FISH.
I LOVE TO COOK FOR
EXAMPLE SALMON HERE WE
HAVE IT.
HAVE IT.
HAVE IT. FISH RIGHT IN HERE.
SO, IF I HAVE A GRILL,
GOING TOO, AND I HAVE A
LOT OF PEOPLE, I PUT
THEM ALL IN HERE AND I
PUT IT ON THE GRILL TO
GET THE BOSH CUE FLAVOR.
>> Host: AND WE WILL
SHOW YOU HOW EASY IT IS
TO USE.
TO USE.
TO USE. IF YOU HAVE BEEN OUT
THERE AND SAID YOU KNOW
I THOUGHT ABOUT A SOUS
VIDE AND YOUR SON LOVES
IT.
IT.
IT. >>
IT. >> Guest: MY SON COOKS
ALL THE TIME.
HE IS AT HOME AND WHEN
HE MAKES FISH, MEAT,
WHATEVER HE SAYS YOU
KNOW, I JUST COOK IT SO
PERFECTLY.
PERFECTLY. LOOK AT THAT.
LET'S TURN IT.
IT LOOKS BETTER.
LOOK HOW FLAKY THAT IS.
LOOK AT THAT.
>> Host: PARTICULARLY
WITH FISH RIGHT.
>> Guest: IT IS COOKED
ALL THE WAY THROUGH JUST
TO PERFECTS.
TO PERFECTS. AND IT IS TOTALLY FLAKY
AND NOT OVERCOOKED.
SO, YOU WILL HAVE THE
MOST AMAZEINGS FISH.
SEE THAT.
SEE THAT.
SEE THAT. LOOK AT THAT.
>> Host: YOU DO GET A
BROCHURE THAT GIVES YOU
THE CHART CORRECTLY?
SO WE KNOW HOW MUCH TIME
TO PUT.
TO PUT.
TO PUT. AND THIS IS THE UNIT IT
ITSELF.
ITSELF.
ITSELF. WE SHOULD SHOW IT TO
YOU.
YOU.
YOU. >>
YOU. >> Guest: IT'S SMALL
AND COMPACT AND FOLDS UP
AND GOES IN A DRAWER BUT
WHAT YOU WILL DO IS
FOLLOW THE CHART THAT
COMES WITH IT IN YOUR
GUIDE.
GUIDE.
GUIDE. FIND THE FOOD YOU WANT
TO MAKE.
TO MAKE.
TO MAKE. SET IT TO THE EXACT
TEMPERATURE AND WHAT'S
GOING TO HAPPEN IS IT'S
GOING TO HEAT UP THE
WATER.
WATER.
WATER. WHEN YOUR FOOD GOES INTO
THE BAG OR JAR IN THE
CASE OF YOGURT OR SOME
OF THE DESSERTS WE MAKE
OR SOME OF THE EGGS,
WHAT'S GOING TO HAPPEN
IS THE TEMPERATURE OF
THE WATER IS GOING TO BE
THE SAME AS THE FOOD.
SO THE MAGIC OF THAT IS
THAT THE FOOD IS GOING
TO BE COOKED PERFECTY
AND IT IS IMPOSSIBLE TO
OVERCOOK IT.
OVERCOOK IT. >> Guest: YEP.
>> Host: DID YOU SAY
IMPOSSIBLE.
IMPOSSIBLE. >> Guest: IT IS.
>> Host: THAT'S MUSIC
TO OUR EARS.
>> Guest: SO MANY TIMES
WE HAVE THE RAW CHICKEN
BREAST AND YOU HAVE TO
SWITCH.
SWITCH.
SWITCH. AND DRY AND OVERCOOKED
AND IT IS JUST AS BAD
AND YOU SWEAR YOU ARE
NEVER EATING CHICKEN
AGAIN.
AGAIN.
AGAIN. >>
AGAIN. >> Guest: WITH THIS,
IT'S SO EASY, IF YOU
MAKE STEAKS FOR EXAMPLE,
YOU CAN COOK THEM YOU
SEE.
SEE.
SEE. >>
SEE. >> Host: THAT'S LOOKING
SO GOOD.
SO GOOD.
SO GOOD. >> Guest: PERFECTLY
MEDIUM RARE.
MEDIUM RARE. EACH SLICE LIKE THAT ALL
THE WAY THROUGH.
WHAT I DID WITH THIS IS
I PUT IT IN THE PAN
AFTERWARDS.
AFTERWARDS. NOW, YOU CAN PUT IT ON
THE GRILL, YOU CAN GRILL
IT BEFORE AND MARK IT ON
THE GRILL AND FINISH
COOKING IT.
COOKING IT. SO IT IS ALL UP TO YOU.
LOOK AT THAT.
EACH SLICE ALL THE WAY
THROUGH.
THROUGH.
THROUGH. >> Host: I HAVE TO
TASTE THAT.
TASTE THAT. THAT LOOKS SO AMAZING.
AND THAT'S THE
DIFFERENCE WITH SOUS
VIDE FLAVOR AND YOU
CAN'T GET IT TO YOU.
>> Guest: THE FLAVOR
STAYS IN THERE SO WE PUT
A LITTLE SALT ON IT AND
THAT'S IT.
THAT'S IT. >> Host: OH MY GOSH.
>> Guest: CAN YOU
IMAGINE THROWING A PARTY
AND NOT SCREWING UP THE
STEAKS AND HAVE BE
EXACTLY WHAT YOU WANT
AND YOU LOOK LIKE A
SUPERSTAR.
SUPERSTAR. THAT'S WHERE IT SHINES
IF YOU WANT TO TEST
WATERS AND SEE WHAT IT
IS LIKE.
IS LIKE.
IS LIKE. I WOULD DO EGGS AND
THROW A PARTY AND DO
STEAK AND THIS MAKES IT
SO EASY.
SO EASY.
SO EASY. >> Host: AND BASICALLY
ALL YOU ARE DOING IS
PUTTING THE FOOD IN AND
DO I NEED A CERTAIN POT.
>> Guest: NO.
WE ARE USING THIS IS A
ELECTRICSON MATERIAL BUT
GET DEGREE ATIVE WITH
WHAT YOU HAVE GUEST GOT
YOUR BIG STOCK POT
WHATEVER YOU HAVE, YOU
CAN USE WHATEVER YOU
LIKE.
LIKE.
LIKE. NOW, LOOK AT THAT.
YOU CAN DO YOUR
VEGETABLES.
VEGETABLES. YOU CAN PUT ANYTHING YOU
WANT IN IT AND WHAT IS
GREAT IT KEEPS ALL THE
NUTRIENTS, ALL THE
FLAVORS RIGHT IN HERE.
>> Host: ABSOLUTELY.
AND I WANT TO MENTION
TODAY, THIS IS A LOWEST
PRICE WE HAVE HAD.
AND WE DID THIS FOR A
REASON.
REASON.
REASON. SPECIFICALLY.
SPECIFICALLY. FOR YOU TO GET IT AT
HOME.
HOME.
HOME. IF
HOME. IF YOU LIVED AT IT AND
ARE ALITTLE ILL INTIM
TATE INTIMIDATED YOU
HAVE 30 DAYS.
LOOK AT THE COLOR OF THE
CARROTS.
CARROTS.
CARROTS. >> Guest: THEY TASTE
LIKE CARROTS.
LIKE CARROTS. >> Host: THEY LOOK SO
GOOD.
GOOD.
GOOD. >>
GOOD. >> Guest: THE FOODS YOU
BUY ARE COOKED IN THE
EXACT MANNER.
EXACT MANNER. THAT'S WHY THAT TEXTURE
IS SO BEAUTIFUL.
AND THE TASTE IS SO GOOD
A LOT OF RESTAURANTS ARE
DOING IT.
DOING IT.
DOING IT. YOU EATING THIS FOOD ALL
DAY.
DAY.
DAY. NOW
DAY. NOW YOU GET TO DO IT
WHERE YOU FLAVOR IT YOUR
WAY.
WAY.
WAY. IT'S
WAY. IT'S JUST -- AND THIS IS
HOW THE STEAK COMES OUT.
>> Guest: IF YOU HAVE A
STEAK LOOK AT IT.
I AM TAKING IT OUT.
SO, I LIKE A GOOD SEAR
ON THIS STEAK.
SO YOU CAN SEE IT IS
COOKED ALL THE WAY.
>> Host: RIGHT.
>> Guest: MEDIUM RARE.
SO NOW.
SO NOW.
SO NOW. >> Host: SMELLS GOOD
WITH ROSEMARY.
WITH ROSEMARY. >> Guest: AFTER THE
FLAVOR WHATEVER YOU LIKE
AND PUT A LITTLE OIL IN
THE PAN.
THE PAN.
THE PAN. >> Guest: THIS IS
TOGIVE IT A CRUST AND
SEAR OR A GRILL.
>> Host: YES.
YOUR STEAKS THAT'S ONE
OF THE THINGS I LOVE TO
CUT THEY ARE PERFECTLY
DONE IN THE RESTAURANTS
THEY USE IT ALL THE
TIME.
TIME.
TIME. >>
TIME. >> Guest: I LOVE FISH
WE COOK THE MOST BUT NOW
I COOK SWEETBREAD AND
THE EGGS SOUS
VIDE BECAUSE I CAN MAKE
POACHED EGGS FOR 100
PEOPLE AND THEY ALL COME
OUT THE SAME WAY LIKE
WHEN YOU PUT THE WHOLE
EGG IN THERE AND COOK IT
TO THE RIGHT TEMPERATURE
AND I WILL SHOW YOU IN A
SECOND.
SECOND.
SECOND. THEY ALL LOOK PERFECTLY
POACHED EGGS.
POACHED EGGS. >> Host: I NOTICED HOW
MANY.
MANY.
MANY. >>
MANY. >> Guest: YOU WANT ME
TO GRAB IT?
>> Guest: YOU DO IT.
THEY WILL THINK YOU ARE
A PROFESSIONAL NOT THAT
YOU ARE NOT BUT I WILL
SHOW YOU HOW EASY IT IS
GUEST THE EGGS THEY USED
TO BE HOST WHAT ARE
THEY?
THEY?
THEY? >>
THEY? >> Guest: THEY WERE
COOKED IN A HOT SPRING
IN JAPAN.
IN JAPAN.
IN JAPAN. WHEN YOU CRACK THEM IT'S
LIKE IT IS MAGIC HOW IT
COMES OUT.
COMES OUT. IT LOOKS LIKE I WOULD
CRACK A RAW EGG.
>> Host: I TRIED SO
MANY TIME TO MAKE THIS
AND IT NEVER COMES OUT
RIGHT.
RIGHT.
RIGHT. >>
RIGHT. >> Guest: IT'S THE
PERFECTLY SOFT TEXTURE
WITH THE JOKE THAT'S
JUST -- THIS IS
JUSTFUDGY BUT MAKE IT AS
SOFT OR HARD AS YOU WANT
MAKE 1 OR 50 THE SAME.
IF YOU HAVE GONE TO THE
COFFEE PLACES, WHERE
THEY HAVE THE LITTLE EGG
BOYS THAT COST A FORTUNE
BUT THEY ARE DELICIOUS.
THEY ARE COOKED THIS WAY
SO FOR HOME IF YOU PUT
THEM IN THE SMALL JARS,
WHAT'S COOL IS COOK THIS
WAY IT'S QUICK, AND
BECAUSE THEY ARE -- THE
AIR IS ALL ALMOST LIKE
YOU CANNED IT.
IT WILL STAY FRESH FOR 2
AND 3 WEEKS.
SO IMAGINE.
SO IMAGINE. >> Host: REALLY.
>> Guest: YOU FOOD PREP
AND ARE SET FOR YOUR
BUSY WEEK>> Host: FOR
LIKE CUSTARDS AND THINGS
LIKE THAT.
LIKE THAT. >> Guest: AMAZING.
>> Host: THAT ARE
DIFFICULT TO DO.
>> Guest: THIS IS
BETTER THAN HIS $10,000
OVEN.
OVEN.
OVEN. >>
OVEN. >> Guest: IT MAKES IT
-- LOOK AT IT.
I HAVE THE STEAK NICE
AND SEARED.
AND SEARED. >> Host: THAT LOOKS SO
GOOD, CHEF.
GOOD, CHEF. >> Guest: THEN ALL WE
HAVE TO DO IS EAT IT AND
SLICE IT SO.
YOU ARE GOING SEE AGAIN
LOOK AT THAT.
>> Host: PERFECTS.
>> Guest: THIS IS RARE.
THAT'S THE WAY I EAT MY
STEAK.
STEAK.
STEAK. SO
STEAK. SO YOU COOK IT TO THE
WAY YOU LIKE IT SO.
>> Host: WE HAVE BLACK
OR RED.
OR RED.
OR RED. SO IF YOU ARE IN THAT
COLOR COORDINATING FOR
THE KITCHEN BUT HERE'S
THE THING.
THE THING. WE WANT YOU -- OR CHEF.
GET IT HOME.
YOU HAVE 30 DAYS.
GET IT HOME, TRY IT.
YOU WILL BE BLOWN AWAY
WITH HOW THE FOOD TASTE.
AND THAT'S WHAT IT COMES
DOWN TO.
DOWN TO.
DOWN TO. AND IT'S ALSO TAKING THE
FEAR OUT OF COOKING
RIOTER ELEMENT OF
FAILING OUT OF COOKING
BECAUSE YOU CAN'T
OVERCOOK.
OVERCOOK.
OVERCOOK. AND YOU CAN'T UNDERCOOK.
AND YOU GET THE BROCHURE
THAT COMES WITH YOU
RIGHT WITH THE AMOUNT OF
TIME.
TIME.
TIME. >>
TIME. >> Guest: YES.
>> Host: IT TAKES TO DO
EACH ONE.
EACH ONE.
EACH ONE. >> Guest: JUST LIKE
REGULAR OVEN.
REGULAR OVEN. >> Guest: WHAT I LOVE I
LIKE MY MEAT RARE.
>> Host: I DO TOO.
>> Guest: I DON'T LIKE
IT COLD INSIDE I LIKE IT
WARM ALL THE WAY
THROUGH.
THROUGH.
THROUGH. BUT BECAUSE THE
TEMPERATURE YOU COOK IT
AT, IT GETS WARM AND IT
GETS LIKE PERFECTLY
COOKED.
COOKED.
COOKED. AND THEN I SEAR IT FOR A
MINUTE THAT'S IT.
>> Host: THIS IS LIKE I
WALKED IN ONE OF YOUR
RESTAURANTS AND
RESTAURANTS AND BASICALLY YOU COULD PAY
WAY MORE THAN A FLEXPAY
FOR THE STEAK.
>> Guest: TOTALLY.
>> Host: THE PRICE OF
THE UNIT ALMOST.
AND YOU CAN DO IT WITH
EVERYTHING.
EVERYTHING. SO WHETHER IT'S EGGS,
WHETHER IT'S VEGETABLES,
MEAT, FISH YOU NAME IT.
MOST IMPORTANTLY, IT IS
TAKING -- IT'S MAKING IT
EASY.
EASY.
EASY. AND
EASY. AND WE CHATTED IN THE
BEGINNING.
BEGINNING. CHEF IS ON CAMERA AND
LOVES IT.
LOVES IT.
LOVES IT. AND I THINK A LOT OF
YOUNGER PEOPLE GO I LOVE
IT IT IS GREAT.
MY NEPHEW SAME THING.
BUT IF YOU NEVER TRIED
IT BEFORE AT PRICE LIKE
THIS TODAY.
THIS TODAY. THIS IS THE DAY TO DO
IT.
IT.
IT. >>
IT. >> Guest: WHAT YOU HAVE
HERE MY FAVORITE
CUSTARDS.
CUSTARDS.
CUSTARDS. I LOVE THAT CRIM BRULEE
AND YOGURT IN THE
MORNING.
MORNING.
MORNING. YOU CAN MAKE YOUR ONO
GUTTER AS WELL -- BETTER
THAN ANYONE THAT IS
STORE BOUGHT AND YOU
KNOW WHAT YOU PUT IN
THERE.
THERE.
THERE. >>
THERE. >> Guest: YOU HAVE TO
TRY THIS BECAUSE THE
HOMEMADE YOGURT WHICH IS
SO EASY.
SO EASY.
SO EASY. JAMS AND THEN THE CREME
BRULEE BETTER THAN
WOLFGANG'S OVEN BECAUSE
IT CAN'T OVERCOOK AND
STAYS CREAMY.
STAYS CREAMY. WHAT'S SO NEAT IS YOU
THROW IT IN THE JAR, AND
IMAGINE THROWING THE
DINNER PARTY WHERE THE
OVEN IS NOT BEING
HOGGED.
HOGGED.
HOGGED. >> Host: FIRST OF ALL I
LOVE THAT SOUND.
YOU KNOW IT'S PERFECT
RIGHT.
RIGHT.
RIGHT. >>
RIGHT. >> Guest: RIGHT.
>> Host: THAT YOU CAN
ABOUT HARD TO MAKE.
OH MY GOODNESS.
>> Guest: THE TEXTURE
OF THE CREAM IS AMAZING.
>> Host: YES.
OH MY GOODNESS.
IT'S SO SMOOTH.
>> Guest: YEP.
>> Guest: ANY OF THE
CUSTARD FAMILY IT'S
PERFECT GUEST AND IT
DOESN'T TAKE EGGY.
>> Host: NO.
>> Guest: WHEN YOU
OVERCOOK IT IS LIKE
COOKED EGGS TASTE BUG
NOT THIS ONE.
>> Guest: TASTE HOW
CREAMY THE YOGURT IS
JUST LIKE HILL SILK.
>> Host: OH MY GOSH.
>> Guest: AND A SPOON
FULL OF JAM.
>> Host: WE HAVE THE
BAGS AND CLIPS AND WE
WANT TO GIVE OUTNUMBER
ON THAT.
ON THAT.
ON THAT. THANK YOU A LOT OF
PEOPLE JOINING US TODAY.
LISTEN, TRY IT.
YOU KNOW AND IF YOU ARE
SOMEONE WHO WANTS
SOMETHING NEW YOU WANT
TO TRY SOMETHING NEW IN
THE KITCHEN OR
DISAPPOINTED WITH THE
WAY THE STEAKS AND
MEATS.
MEATS.
MEATS. >>
MEATS. >> Guest: TRY THE
YOGURT WITH THE HOMEMADE
MARCH LAID.
MARCH LAID. WE HAVE SOME RIPE
BERRIES.
BERRIES.
BERRIES. NO.
NO.
NO. AT
NO. AT HOME YOU COOL IT OFF
AND PUT IT IN THE
REFRIGERATOR AND IT'S
GOING TO BE PERFECT.
>> Host: TASTE SO
DIFFERENT.
DIFFERENT. GUEST IT'S BECAUSE IT IS
FRESH AND NOT STORED IN
PLASTIC.
PLASTIC.
PLASTIC. >> Guest: IT TASTE
LIGHT AND CREAMY.
>> Host: VERY LIGHT.
>> Guest: IF YOU HAD
YOGURT I REMEMBER HAVING
IT WHERE THE FARMER NEXT
TO US USED TO MAKE IT I
DON'T KNOW HOW I MAKE
IT.
IT.
IT. BUT
IT. BUT IT'S SIMILAR TO THAT
AND REALLY LIGHT AND
SOMETIMES I BUY STORE
BOUGHT YOGURT AND I SAY
WHAT ARE THEY PUTTING IN
IT.
IT.
IT. IT'S
IT. IT'S LIKE CEMENT GUEST
AND IT'S CHALKY.
>> Host: YES AND THICK.
AND HERE'S THING, YOU
WILL SAVE TIME.
THE OTHER IMPORTANT
THING ABOUT THIS YOU
COOK-ATTENDED RIGHT?
COOK-ATTENDED RIGHT? GUEST CORRECT HOST HOST
YOU ARE NOT SITTING
THERE AND WE PROMISE YOU
IT'S THE ULTIMATE WAY TO
THE HAVE THE BEST FLAVOR
IN YOUR FOOD KEEPING THE
FLAVOR AND NUTRIENTS.
GETTING THE PRECISE
RESULTS THAT YOU ARE
LOOKING FOR.
LOOKING FOR. >> Guest: TRY THIS.
>> Host: AND THE BEST
PRICE EVER.
PRICE EVER. >> Guest: THESE LITTLE
EGG BITES THAT ARE SO
FAMOUS AT YOUR FAVORITE
COFFEE SHOP, THEY ARE
NOTHING TO MAKE.
WE THREW THEM TOGETHER
WITH THE TODAY'S
SPECIAL.
SPECIAL.
SPECIAL. JUST IN THE CHOPPING
PART OF IT.
AND WHATEVER YOU WANT IN
THE EGGS IS WHAT GOES IN
THERE INTO THE JAR.
AND THESE STAY -- THEY
ARE LESS THAN AN HOUR TO
COOK IN THE IMMERGES
CIRCULATOR HEFT HOST
PORTION CONTROL TOO.
>> Guest: YES EGG
WHITES OR WHATEVER YOU
WANTHOSTEST THAT'S GOOD
BEST GFT I LOVE THE
YOGURT I LOVE YOGURT IN
THE MORNING.
THE MORNING. >> Host: DELICIOUS.
>> Guest: OFTEN I DON'T
EAT IT BECAUSE I BUY
DIFFERENT KINDS AND I
SAY NO.
SAY NO.
SAY NO. GO GOING TO MAKE MY OWN.
>> Host: EXACTLY.
>> Guest: I FORGET AND
I SAY WHAT ARE THEY
PUTTING IN THERE IT'S SO
CHALKY AND PASTY
TASTING.
TASTING.
TASTING. THIS IS LIKE MELT IN
YOUR MOUTH YOGURT.
>> Host: OH AND BY THE
WAY, $60 OFF THE FIRST
AIRING LOWEST PRICE EVER
AND YOU PICK BLACK OR
RED.
RED.
RED. AND
RED. AND WE HAVE TO REMIND
YOU