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I started with sous vide by filling a cooler with hot tap water (around 120F) and some steaks. No device needed. Check the temp at a half hour and add some hot water if needed to bring it up to 110 or so. You can do chicken the same way but you’ll need to add some water heated from the stove to get a higher temp. Nowadays, I use the sous vide setting on an instapot.

excellent adaptation - thanks

Thank you 😺

Thank you!! You explained it so well👍👍👍

Making this tonight, thanks for the tips!

We took a 28 qt cooler and put a hole the size of my sous vide in the lid. Keeps water temperature and keeps from evaporation. Less energy used. Saw example on youtube. Do all my chuck beef sous vide!

What are your thoughts on a 12 hour wet brine, then Sous Vide, then into the oven for a crispy brown skin? I'm looking for a new way to do our turkeys, because they almost always seem to be so dry. If you do video on that, let me know! thank you, love your videos!

This is the wildest recipe video ive ever watched.

Because the sous vide ones were under seared, pan seared were over

Just ordered a hotpot on Amazon and went to RUclips for videos on different broths. Thank you so much for sharing these!!!! Will definetly be trying these except the spicy, can’t do that. Thank you again. And I’ll be looking for more of your videos.

Feedback: to improve your future videos, remove those silly videos. They take away the quality away from your content when a viewer like myself is trying to focus on the cooking. Those antics are nothing more than an annoying distraction. You should also presoak your rice for at least 20 minutes so that it softens and expands before beginning the cooking process.

Thanks for the video

I can’t wait to try this oooomg

thank you so much. this life hack is the best in the world you are God sent

Use ice cold water for scallions and if you can't spin them. Put then in a tea towel and spin it in big circles to remove any excess water

This is awesome!! 🤤

Wonderful, thank you!

Can I just use selfmade syrup made out of sugar? I don’t know if we have cornsyrup in Germany 😅

I was hoping you would have shared that Excel sheet on Google Docs.

Temperature of oven pls.

I got some lovely tofu pudding from a tofu shop today. Authentic, no gelatine, so much better! And cruelty-free!

Hey stupid question but how to turn it off?

I do use western-based soy milk, like Walmart-brand, & it has been ok to use. I now am going to try Trader Joes brand soy milk next. It is true as mentioned, you cannot reheat this in the microwave or else it turns back into liquid because this is gelatin-based. The same thing happens to jello. That is why I want to try GDL-based coagulant because that doesnt melt, but that is hard to find, even in the Asian grocery stores I go to, such as HMart & Fubonn, here in the US. But I will keep searching. For the ginger syrup, I do not have rock sugar, so I just use half white sugar & half brown sugar & it works well. But again, I want to find GDL next. I have read that gypsum-based Tofufa can sometimes be a health risk, depending on the person & how much tofufa they ingest, but I may try gypsum one of these days. I will also try other plant-based milk, such as oat or almond etc to also turn them into milk pudding. 07/04/24

Get to the point already. Didn’t start cooking till half way into 4 minutes. No one wants to hear a lecture on cutting greens

Are pickles okay? I am diabetic as well so i cant have alot of foods with any sugars. The only thing keeping me from puking is pickles with cream cheese on toasted keto bread i feel like i cant eat anything else. I really want fruits like coconut and kiwi but kiwi seems to be all i can stomach. Would love to have a resource to help keep this baby healthy as i have suffered multiple miscarriages before finding out i was diabetic and had pcos.

TASTES so good and the video is very fun to watch!

Yeah Kevin. Shut up. She's got this. 😋

How do I use the roll bags

New to this stuff, but I think I might love you guys. Thanks for your work.

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would it make sense to do sous vide first then air fry?

Silly question, for the mushroom broth Do I remove all the mushrooms and everything else before using? Or can I use the pre cooked mushrooms for the meal

interesting that you didn't add garlic, or soy sauce

line a thin layer of clingfilm at the bottom of the container before pouring the egg liquid in. That will make it easier to remove once it's cooked.

When i made this it was amazing, I did halve the amount of soy sauce light and dark in am effort to control the saltyness of the sauce. This worked well for us, because of the amount of sauce i played abit, to one batch i added sweet chilli sauce and a pinch of msg, same for the second batch but adding 35ml of rice vinegar to balance the sugars, the final one was plain sauce but thickened with potato starch. Of the 3 batches the middle one with sweet chilli sauce and a pinch of MSG and 35ml of rice vinegar, was the version most liked by my family, as it hits most of the notes of flavour, sweet, sour, salty, spicey. Next time i will experiment with a bitter ingredient i am thinking lime peel or fenugreek leaves aka tamarind, it may ruin it, it maybe soso, it maybe good, it maybe God tier, odds are ruin it or soso. But you never know and as the legend of the origin of this dish includes an accident why not. Thanks for the recipe, take care, God bless one and all.

I find i get better results if the skin on top is all level, to do this you make balls of foil to jack up the low sides. There is another method i use for leveling the belly pork and that is to use ethier cooked chickpeas or cooked lentals canned or made from cooked dried pulses, as the fat renders it poaches the beans/lentals, using par boiled slice potatoes work well. By using beans/lentals/potatoes or whatever you like to raise the pork belly you also avoid the scorching the base of the joint, I like to add a small amount of stock chicken or pork made from knorr stock cubes to the foil boat, to help keep chickpeas/lental/potatoes moist. When i bake pork/beef/chicken/lamb i like to load up the rest of the oven with other foods as well as part of food prep for the following days, bulbs of garlic wrapped in foil, chicken thighs, meatball, sausages, bacon, trays of potatoes for roasted potatoes and whatever vegetables that the prep plan calls for. After everything has cooked and removed as the oven is still hot i will bake acouple of loaves and some baps. This saves time and importantly energy costs with abit of pre-planning and common sense. Oh and when the oven has cooled abit you can use it to make breadcrumbs from any leftover bread from the previous baking cycle. Take care, God bless one and all.

Tried many ways. Not came nicely. This is simple and easy. Thanks both.

I put a DeWalt drill on my pepper grinder when I need a lot. The square end of the rod fits in the chuck of the drill no problem at all.

Flavor profile looks yummy. any chance to make this a bit healthier - substitution for deep frying? reduce/substitute the sugar - 3 TBL seems like a lot? Look forward to trying this. Making your trandoori chicken now. thanks for the great videos.

Is it necessary to use the frying pan?

I am so glad that I found your channel and just subscribed to your channel. ❤

The vacuum lines that came in the box what are they far

What are the vacuum lines that's in the box for

Love your presentation ❤❤❤

I will definitely try your recipe and let you know the results. Thanks for sharing ❤

Clever way on crafting the rib patterns on the patty. 👍

Since tomatoes and beef bones are already rich in umami, would pre-roasting the ingredients alter the flavor too much? Or would I need to adjust for seasoning?

Fragrant mush?

PLEASE.....ITS TOE-MAYTO. NOT TAH-MOTTO ! GIT IT ? 🙄🤨🤪

What a POS! Just got it. Plugged it in. Nothing. They sent me a bad unit. I should have bought a different brand.