She does it with purpose.
Hey I'm Megan, and I'm here in the Thrive Market Test Kitchen
and today I'm gonna show you everything you need to know about Sous-Vide.
I'm gonna show you two easy recipes one with steak, and one with salmon.
The great part about sous-vide, it's amazing for Whole30, Keto, Paleo diets.
You're not adding a lot of extra sauces or oils or fats because it's
staying all in the little bag. So it's super flavorful, super tender, crazy moist.
And then with my salmon I'm actually doing a Whole30 marinade.
So, I'm looking out for you - I got you.
Before I start be sure to subscribe, and once you've subscribed, there will be
a little bell that shows up, and you can click that
and then every time there's a new video
with me, I'm so sorry, it'll alert you.
Also if you do not know what Thrive Market is, it is an online
grocery store that sells organic and non-gmo products,
delivered straight to your door.
I'm using the meat from Thrive Market - I'm using salmon and these beautiful strip steaks
and I'm also using these Stasher bags that you can find at Thrive Market as well.
So it's not just groceries, oils, and pantry staples.
It's things like Stasher bags, and meat, and wine - what else do you need?
What is sous-vide? If you don't know, it's a water bath and it cooks it very evenly, slow.
So when I put my steak in this machine, the circulator, it's gonna keep
it at the exact temperature. So bonus, if I'm not ready right away,
it'll keep it right at 130 or 140.
But it is a circulator in a bowl or a dish; sometimes they use large tubs.
I'm using a cast-iron pot, water, and the machine.
Benefits of sous-vide, like I said it keeps it at that exact temperature I
don't have to worry about overcooking my steaks, and that is sometimes a tricky thing.
After these come out I'll actually lightly sear them
so you get a nice crispy crust; but I'll know the inside is perfectly medium-rare
and it will be on point!
New York strip steaks.
They are grass-fed, they are from Thrive Market, and they're gorgeous.
I want to heavily season my steak. Just using flaked sea salt and freshly
cracked black pepper, and then I'm adding in thyme as well.
But you can add - if you have your favorite steak seasoning or your favorite spice blend.
Favorite marinade.
I'm using a Stasher bag, and this is a half gallon. They come in all different sizes.
Take the steak fat side down. Carefully lay it in there.
The other one fat side up.
I'm gonna take the thyme - you can use thyme, or oregano, or rosemary.
Put a couple sprigs on both sides - this just adds more flavor.
I'm gonna leave it open.
Carefully lower it in the water, and this has already been preheating.
So my water is up to the temp that I need it and I'm going to use the water to help me
release some of this air that's inside. Squeeze it all out.
Seal the top, and then that's it! You can walk away.
It's cooking it at a very specific temp; this is 130 because I want it medium-rare,
and it'll take about an hour.
It's been an hour; ok now I can show you how beautiful these steaks look.
Oh my gosh, it smells so good.
Oh! You want to come out together? Okay.
Looks beautiful; it's cooked perfectly, and I want to put a nice sear on it.
Let's sear some steaks. I have a crazy hot cast-iron skillet.
I don't know if you can see, but she's smoking.
I have Primal Kitchen Avocado Oil.
Avocado oil is great to use because it can withstand very high heat without burning.
It's Paleo, and Whole30!
I'm adding butter which obviously changes some things, but you can omit the butter.
So avocado oil into the very hot skillet and we're gonna sear our steaks.
Let's take a gander; can you see that?
Alright at this point I'm going to add my reserve au jus.
From cooking the meat itself. Woo!
Add some butter this is totally optional, you do not have to do this.
I'm also adding some more fresh thyme and garlic, and I'm gonna baste this baby.
Oh my gosh it smells so insane - garlic, and butter, and thyme.
These look perfect, nice crispy crust - the thyme, the butter!
So I'm gonna remove this and slice it up.
This is a heavy skillet, but good thing I'm super jacked.
Alright, let's cut this up because I want you to see how beautiful it is inside.
Bonus: you don't have to let a sous-vide steak rest like you would if you grilled it;
or you know, did it in a pan regular style - normal style if you didn't sous-vide it.
Because the juices are already locked in, so
usually you let's take rest so they redistribute - you don't have to do that.
Quicker eaten time!
That looks beautiful. This is cooked to medium-rare.
If you like it a little more well-done you can cook it a little further just turn the temp up.
But this, I mean... and look on the board ! Sometimes you cut a steak, it's like a puddle of juice.
Not today.
Andrew you want a piece? You're fired.
Just kidding come here; can I feed it to you?
Andrew: "It's like we are at church."
This is the church of Megan.
Tender, juicy.
Andrew: "Juicy, good flavor."
Make it.
Next recipe coming up: salmon.
Sous-vide recipe number two, salmon
and I'm using Thrive Market's Wild Sockeye Salmon. It comes frozen; I defrosted it.
But you can easily just put it in the Stasher bag frozen; it's preference - whatever you want.
I'm using Primal Kitchens No Soy Teriyaki. It is gluten-free and paleo.
It's a sauce and a marinade, it's a smarinade.
If you're not into this flavor, they have a couple other options
the Lemon Turmeric, a Greek ooh, and a Balsamic.
These are all whole 30 and Paleo, and you can find them on thrivemarket.com
I'm gonna grab my smaller Stasher bag - this one is quart sized?
Oh sandwich size...if you like a big sandwich.
In the bag, pretty self-explanatory.
Now I am adding some sliced shiitake mushrooms.
You could add portobellos or bell pepper - bell? That was a totally different vegetable.
You could add bell peppers! Portabellos or Criminis.
Then I'm adding my sauce, give a little shake.
About 1/4 cup of sauce, and I'm gonna gently massage it. It's had a long day,
had a rough week - kids kept you up all night, your in-laws are staying with you.
I have my sous-vide circulator ready and going at 120 degrees Fahrenheit.
So my water is already preheated, I'm gonna carefully lower this in and try and
remove as much air as possible.
The water's not crazy hot, like if your fingers touch it you're not like "Son of a biscuit!"
Make sure it sinks, if it wants to float up we can just put a little - clip me!
I have four hands now, crazy right? Where'd the other hands come from? I don't know.
So if it wants to float up - usually when it's vacuum sealed there's no air so it'll sink to the bottom.
These aren't vacuum sealed.
If you have a little clip, clip it on the side so everything's submerged.
This will take about 45 minutes for perfect flaky, tender moist salmon
See ya in 45 minutes!
My salmon is ready, it's been 45 minutes.
Which gives me time to steam my broccoli, or cook my rice, or potatoes,
or whatever you want on the side of your salmon you can cook it during that time.
Looks good. All righty.
Mmm smells good - get all those mushrooms!
Oh my gosh, I mean it's like super tender and flaky.
I'm gonna pour a smidge bit of the sauce over it.
I'm gonna garnish with some sliced green onions
because just want a pop of color, freshness.
I just want to give it a try, I mean that looks so pretty - super tender...
well let me, let me try it.
Mmm sauce is delicious; tender, flaky, and I'm kind of a weird person about salmon skin.
This just melts away; it's not rubbery, it's not chewy.
I'm not peeling it off, it just melts into the fish
and bonus about salmon skin, it has tons of omega 3 so you should be eating it!
It's good for you.
I hope you enjoyed watching these two sous-vide recipes. You can find all the
ingredients that I used on thrivemarket.com/prepschool
Please like and comment subscribe! Tell me if you sous-vide, what you like to sous-vide.
Any tips or tricks? I'm open to it, I don't know everything - unlike what my
husband says I don't know everything!
I hope you enjoy the video, happy cooking!
What's the internet?
This is going the internet?
I thought this was just for like internal use?
Are people seeing this? I'm on TV!
The trolley is walking by ... Anything from the trolley?!
Thank you for getting that.
Harry pots pots. Never seen it? It's a movie...and a book.
It's pretty big.