A Beginner’s Guide to Sous Vide Cooking- Kitchen Conundrums with Thomas Joseph
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A Beginner’s Guide to Sous Vide Cooking- Kitchen Conundrums with Thomas Joseph
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A Beginner’s Guide to Sous Vide Cooking- Kitchen Conundrums with Thomas Joseph
Have you heard about sous vide cooking and aren’t sure what it means? In this episode of Kitchen Conundrums, Thomas Joseph shares his knowledge about cooking sous vide and shows you how to get perfectly cooked fish, eggs, and steak.

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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.

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42 Comments

  1. Do NOT put oil in the bad if you are sous viding Coho, King or and farmed salmon. They contain enough fat on their own to remain moist. Wild Sockeye salmon hits the mid point of if you can/shouldn't add oil. Personally, I don't. Wild Pink Salmon, AKA “humpback salmon”, contains the lowest oil content and should receive addition oil in the bag. AHHHHH! When you baste your steak with butter remove the steak from the heat source then baste. Your brown butter is approaching crap status. Remove from heat, baste, return to heat and flip if you think you need it and repeat basting and done.

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