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The old demos were really good. Now, all these video are a adverts for their sous vide product, whatever that overpriced thing is called. All sous vide products basically do the same thing, maintain a set water temperature, most of the professional ones are far better. Interesting that it says "show us how it's done, sir" then doesn't show you how it's done. What a joke!
I was in Seattle last weekend (Oct 7 around 4 pm) and stumbled upon ChefSteps office. I was so happy and was just staring through the door when the cutest guy came out with the cutest smile. Made my day,
I am extremely disappointed in chef steps they seem to delete any comments that they don't like even from people the chose to support them buy purchasing premium , I could understand if the comments were bad in anyway but they aren't.
Sometimes people may post things looking to ensure they are doing things right only to have their comments deleted , quite sad if you ask me .
Have a problem with a comment , reply to it and set the person straight !
I gotta agree with the other comments. I find myself watching old videos and actually learning something. Have you considered making a sous vide specific channel, and then returning to the old format of videos on ChefSteps?
Please don't be another infomercial for their sous vide machine...Please don't be another infomercial for their sous vide machine...Please don't be another infomercial for their sous vide machine...crap, another infomercial for their sous vide machine...
ugh stop complaining guys. im sure not even 10% of us actually try out their recipes/tricks in real life. before joule was a thing they used to make extremely complicated dishes with ingredients and equipment nobody had at home but no one complained about it. y'all are just hating because they're selling something now.
People in the comment section... Honestly, you either can't afford a Joule, or you're too lazy to find out how to make a homemade sous-vide cooker using a cooler, thermometer, and hot water.
Use your little brains, some effort, and cook yourself the best meat you've ever had, or the first meal you've ever cooked for yourself.
Get over it.
Sincerely, someone who cooks better/more than you ever have, with or without the sous vide technique.
ClassyMexican - umm.. thanks for the compliment, that's sweet. Even if it's from an idiot. You gotta take what you can. By the way, hot water, cooler. Steak done in 1 hour. The temperature should remain regular for an hour. If it doesn't, you have a broken cooler, or thermometer, or brain.
Chef steps, you guys are killing yourselves. Your food still look delicious, but the videos aren't good. You have an amazing tool called the comments, and you can literally see hundreds of people telling you the same thing
"WHY DO THE GUYS WHO ARE BEST KNOWN FOR SOU VIDE RECIPES AND WHO OPERATE A PROFESSIONAL TEST KITCHEN KEEP MAKING VIDEOS WHERE THEY SOU VIDE AND USE INGREDIENTS THAT PEOPLE DON'T NECESSARILY HAVE IN THEIR CUPBOARDS!?! I'M FURIOUS ABOUT THIS FOR SOME REASON!!!!!111" - The comments on literally every ChefSteps video
OK, I would like to use a sous vide machine like yours, but I hate the idea of heating/cooking anything in a plastic material. I refuse to use Teflon pans.
You want me to buy a Joule then please give me an alternative!
"Fire+Fork." That is all char siu means. How the Cantonese do it compared to Sichuan, Mandarin, Hong Kong, Wuxi, Langzhou are all different. There is no one specific way. In a country of 1.6 billion people, there is no standardized recipe. It is a American thing to standardize a dish like it was a cheese burger.
Man, I feel so bad for Grant. It's always just complaint after complaint. You guys know they still post the in-depth recipes on their website? Also, you guys know they posted videos on how to sous vide without Joule or another device?
Anyways, I'm loving those marinades I can't wait to try try them out. More sauce recipes please!!
Where's their new stuff. Where's their interaction with customers? I signed up for premium and haven't seen updates in several recipes in YEARS. Questions on the comment threads have been unanswered for half a decade.
You seem to have an awfully large amount of time to reply to comments you aren't even tagged in. Of course, if you wish to admit you are engaging in ad hominem attacks that's on you, not me. My point being, the devil's in the details: The message behind what you are attempting to achieve is no different from what we are mentioning, but your specific method of attempting to convey the message only discredits your stance. Here's some advice: You might find more success in convincing people if you stick to the argument based on evidence and rhethoric over that of character.
Diego Ramirez Exact quotation from the FTC reads If “there’s a connection between an endorser and the marketer that consumers would not expect and it would affect how consumers evaluate the endorsement, that connection should be disclosed”. I do agree with you in this case that in the video's circumstances that it should not apply. Thankfully we can have a logical and professional discussion on this topic without resolving to low level ad hominem attacks certain individuals pride themselves in doing.
Well that was a waste of 2 minutes, I think the idea of the whole "other peoples ideas" means they don't have to do anything of the hard work themselves. I understand the marketing side to this, to advertise Joule, but it has gone too far and they seem to have lost any from of actual creativity or originality that they used to have. Also it's one thing to colour or slightly char the outside of the chicken for flavour but that is burnt. I don't care what people say about sugars burning or the fact it's called 'Thai black pepper chicken' or that it's only the outside, from an aesthetic point of view it's burnt and I'm sure once you put a piece in your mouth the outside with overpower the centre and it will taste... burnt!
no, because not only those bags are food safe (BPA free) but also the temperatures are low. Do a little research on Sous Vide to get a feel of this cooking method and you'll be amazed of how great it is.
Let me get a joule to Europe and this will definetly be all done by me. Love asian food cause it can be rich and hot but also sweet and savory. Great video, though you got a little bit too fast and fancy with the editing!
Michael Wood good for you. Used to be there were a lot more interesting techniques in the page than mere "Joule everything". I live outside the US where I cant buy Joule and it would not work on the electric outlet. So pardon my lack of appreciation for Joule.
But yet here you are? I bought the Joule and I bought Chef Step's Premium I have all the Recipe's and more video's, the Youtube links you to the website's full recipe list.... like most Youtube Recipe Bloggers do....
acidsjester2 I understand their need for traffic thus the click link, every youtube page with brains does that. The video shown should make me want to click the link. But the poor level of videos chef steps have been putting out lately has made me unsubscribe rather than clicking on the freaking link.
Sugary marinade/sauce = burning when you try to sear. Whenever I go to a Korean BBQ place with other Koreans (I'm Korean as well), they always try to make sure they never actually sear the meat (e.g., they'll drown it in sauce/marinade so it boils, they'll use a lower heat setting, etc.). Koreans often times don't sear meat, which is a shame, but given that almost all Korean sauces/marinades contain a good amount of sugar which burns really easily, it's somewhat understandable. I believe a lot of other Asian cuisines are similar.