NOTE: Temperatures in this video are in Celsius! If you watch any cooking programmes on TV, you've almost certainly seen chefs vacuum-sealing food in plastic pouches and putting them into water-baths. What is seldom explained is what and why they are doing. The answer is, they are doing Sous-Vide cooking.
'Sous-Vide' is a French term - sous means under, vide means void or vacuum. That doesn't entirely explain what is happening, but I'll have a go.
In sous-vide cooking, you place the food, be it meat, poultry, fish, vegetables or eggs in a plastic pouch with whatever seasonings or aromats you desire. You extract the air from this and seal it. You don't have to take up space in your kitchen for a vacuum-sealer, you can just as effectively put the food into a Zip Lock bag (close it only three-quarters of the way before submersing it in the cooking water: the water will push the air out and then you can zip the bag fully closed).
Sous-vide cooking has been used industrially and in high-end restaurants for a few decades, but the cost and bulk of the equipment has precluded its use domestically.
However, a few years ago, several companies, including Anova Culinary of Houston, Texas, realised that a market for sous-vide in the home was emerging and they developed sous-vide gadgets for home use.
They got rid of the idea of a huge stainless steel box that you filled with water, and instead developed small immersion circulators that would clamp on to the side of any vessel capable of holding water.
The food is cooked to perfection: you set the desired internal temperature for what you are cooking, and when it has reached that temperature, it cannot go any higher. The result is exquisitely cooked meat, fish, vegetables or eggs, and the price is now affordable.
Some people are worried about undesirable chemicals leaching from the plastic bags into the food. I am convinced there is nothing to worry about - I did a little vlog about it on my other channel, Keef Talks:
https://www.youtube.com/watch?v=nlH1_H3X3KUWant to try sous vide yourself? [ Affiliate links follow ]
Immersion circulators on Amazon UK:
http://amzn.to/2AUszpcAnd on Amazon.com:
http://amzn.to/2AVu4Dl__________________________________________________
Here's a few of my recipes cooked sous-vide using the Anova...
Steak:
https://www.youtube.com/watch?v=qDAkI5uct2cChicken Breast:
https://www.youtube.com/watch?v=5VlnLmXzgHsScrambled Eggs:
https://www.youtube.com/watch?v=jcqYpajMMxwSUBSCRIBE TO KEEFCOOKS:
https://www.youtube.com/keefcooks?sub_confirmation=1MY MERCHANDISE PAGE:
https://keef-cooks.creator-spring.comMY DONATIONS PAGE:
https://keefcooks.com/donate.phpMY PATREON PAGE:
https://www.patreon.com/keefcooksMY OTHER CHANNEL, PLANET KEEF:
https://www.youtube.com/planetkeefKEEFCOOKS on FACEBOOK:
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https://www.pinterest.co.uk/keefieboy/keef-cooks-food-videos/About the Site 🌐
This site provides links to random videos hosted at YouTube, with the emphasis on random. 🎥
Origins of the Idea 🌱
The original idea for this site stemmed from the need to benchmark the popularity of a video against the general population of YouTube videos. 🧠
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Obtaining a large sample of videos was crucial for accurate ranking, but YouTube lacks a direct method to gather random video IDs.
Even searching for random strings on YouTube doesn't yield truly random results, complicating the process further. 🔍
Creating Truly Random Links 🛠️
The YouTube API offers additional functions enabling the discovery of more random videos. Through inventive techniques and a touch of space-time manipulation, we've achieved a process yielding nearly 100% random links to YouTube videos.
About YouTube 📺
YouTube, an American video-sharing website based in San Bruno, California, offers a diverse range of user-generated and corporate media content. 🌟
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