How to SOUS VIDE in INSTANT POT DUO EVO PLUS | RIBEYE STEAK | YES YOU CAN DO IT Anova vs Instant Pot

how to sue lead a state in your instant pipe that's what we're about to do I've been sued leading at this house for two or three years and I can say this it is the best way you'll ever cook a steak I haven't found nothing and I've done many many different methods nothing touches a sous vide steak now we're going to compare the instant pot because I can and I'll have the machine that I've used for two or three years which is the Innova sous-vide it's a stick that goes in a pot and you cook it in any pot well it I'm not even expecting the instant pot to kind of maintain everything it does because that's all that machine does you know what all the instant pot will do so I kind of talked bad about the sous-vide feature when I did my duo crisp review I did a review on an instant pot duo crisp and since then people have come many thing said hey they do it all the time sous-vide and it works fine so we're fixing to do it again I've never done one in this instant pot before this will be my first time but we're gonna do it together and see how it does and see if it compares to the Innova I'm John Sanders also known as jellied double-oh-seven let's cook a sous-vide state in an instant pot okay so for first things first and that is what you have to do to get the steak ready and there's all the way from the cheapest you can think of to one step above that to what I use and what I recommend if you're gonna do it a lot you can use them for a lot of things and that is a food saver where you vacuum seal it if you askme vacuum seal works a little better because it gets all the air out and you don't have any problem with it sinking to the bottom of the container you're cooking it in here is the cheapest method which is just a ziplock bag and you put your steak in and then you leave it open and you submit scald the displacement method and you put your steak in you drop it in the water and then you help it in there a little bit without letting this obviously go below the water seal the weight of the water will push all the air out you can even put weights in the bottom of the bag even a magnet if it's a you know if it's a magnetic pot and once all that air is out you either just seal it or you know keep it where it doesn't get in the water but I usually just get all the air out right down to the waterline and see it and then that is a quick and easy way if it's the first time you're doing it that's probably how I recommend it the next is this and this is something made by a nova which is called a stasher and you can see that here's what they talk about by the way that is edge to edge perfection and that's what sous-vide does you'll have perfect temp meat all the way through and a nice brown crispy caramelized crust that's excellent and this bag I've never used about it to try one day I just never have but you can wash it out and reuse it and I bought that it target by the way all right let's see what I'm going to do is I'm going to use their instructions right here for the duo Evo plus and I'm gonna go to the page where it describes what to do on sous-vide and I'm going to do what they asked for I am going to use hot the hottest tap water I can get I'm going to fill this container and I'm telling all this because when y'all when I come back it's gonna be done I'm going to fill this with the hottest water I can get out of my faucet and then this same way but this will this one will heat up the water pretty quick but my experience with the duo Chris this didn't do well with cold water it took it too long to bring it to temp but really there's no need in that because my tap water is like 125 I only cook my two big steaks at 130 so it's only got to go up 5 degrees here's the pot I'll be using for the Innova and this apart made for it I've got a video on this pot it's made by tuck stand they gave it to me a year or so ago to review it with this Innova and I loved it it really is a nice pot it really is but that's not what this reviews about it's about this device right here so I'm about to get that filled with water I'm going to vacuum seal my steaks now I'm not going to season them a lot of people this is you know you can do it a lot of different ways you can use a you know compound butters or put rosemary in there and all kinds of things but I'm just to keep apples-to-apples no salt no pepper no anything is going on either one of these which are pretty much identical new is going on either one of these before I vacuum Salem I'm only going to season them after I cook them so we got to we got to get that done I got to get this to temp then we're gonna drop those in and see how they do okay so I have the water from my tap which is actually the Innova displays it is 124 point five degrees right out of my faucet before I ever turn anything on we're gonna go by their instructions right here which describe the field of the halfway mark and then you get the water Haiti to the rest of it's kind of obvious but you still need to read that now I will say they have a temperature chart here and for ribeye which is what that is if you want medium-rare it says 129 degrees Fahrenheit for 1.5 hours and up to four hours so right now we're going to start this one and it offers custom or egg poultry beef pork or seafoods well we could use custom but I'm going to go to beef I'm going to press that I've already messed with it and already set it to 130 I think it defaulted to 140 so then it goes to time which it defaults to two hours but we're gonna make it an hour and 30 minutes I think that's plenty of time we're gonna start it in fact we'll also start a timer right now I said we were there it goes and I'm gonna start this one now again I'm not expecting this one to do what this one does this one won't do a lot of the things this does but this might not get to what temp as fast as the Innova so my point is the instant pot there's a lot more than just heat and cook steak it'll do a lot more so I I'm okay with it being a little less is a you know as fast as far as getting the water to temp so right now they'd already see it's already went up to the second preheating notch because it sees the temp I've already put in there and I got a feeling it'll show my Fahrenheit here in a minute but it has not yet but I'm gonna give that a few minutes we'll go by this time or to give an idea of how long it takes it to get up there I'll be back in a second that just went on at the exact time and that's not at the exact time at five minutes from 41 seconds that beep as this went to 1:30 so 5 minutes and 47 seconds is not bad so we're about to drop the steak in here goes the one into the the instant pot and I want to slide this back just a little bit and here goes the one into the Innova so we're going to let this one run the timer so it an hour and thirty minutes we'll pull both of them out and see how they do now we are going to take some temp somebody should have done that for us stirred that water up but just to see let's see what we are right here we've got a display on this one this one 29.8 this one is 127 right there and it seems to be 120 of course I just kind of stirred it up a little bit by putting that stake in now we are going to I'll probably flip those both of the steaks but my point is 127 versus 129 I'm not I'm good with that so what we'll do is uh in I don't know 30 minutes we'll check it again and flip those steaks be back okay one thing I forgot to do has only been well it's only been 2 minutes but you're in the directions it calls to put the lid on now it says it doesn't matter whether it's locked or not so we're gonna put that there I mean whether it's it doesn't matter whether it's vented or not so I'm gonna vent it I'm gonna put it on vent but it wanted to leave it on for sous-vide so that's what I'm doing okay so we're about 35 minutes in and I guess it doesn't I thought that might display temp right there but it doesn't the Innova stays pretty much dead on 1:30 and it has a temp probe and I'm not going to measure it but let's just see it so we'll know what we're at right here at around 30 minutes in 120 seven still 127 which is what we were at the beginning and I I'm okay with that but I would definitely set it up cuz 130 it's depending on how you like your steak this will be a medium-rare steak and I'm going to flip it in then in the instant pot I'm not in there noble because it's circulating water but right now at 30 minutes I'm going to flip it whether it needs it or not I don't know I have the trivet in there to kind of hold it off the bottom and in a little bit I may flip the Innova but it I don't usually have to worry about that because it is a circulator but hey 120 or 127 is 127 so I might go three degrees higher on it but that would be it but you'll see what a 130 which is what is classified as I think medium rare or whatever it's going to be red in the middle but that's the way I eat mistakes so yeah I'll be back I don't know we'll check it again in another 30 minutes or so okay we are at the 1 hour mark and the Nova stayed 130 the whole the whole time I mean you rarely see it move at all but we're gonna check this one see exactly where it's at and it is all right we've got 129 now moving across the other side 129 evenly across the entire pot hey I'm good with that that's close enough you know I mean one degree is not that big a deal and a lot of people cook the steaks at you know some people cook them at 140 I mean some people cook them at 127 there's a lot of you can look into that later I already was trying to make sure this one maintains roughly the same temp is that one and it's already proven one thing to me that I was wrong about it got to temp in fight in little over five minutes from heated tap water I'm impressed we're gonna pull them out and open them up and then we're gonna sear them in here where normally I do it on a cast-iron pan and I've got videos on it and I'm gonna go into that a little it but that this has a sear feature and we're going to use it now cast iron works great too we're gonna see how this does the entire process okay so with like 17 minutes left I'm gonna look at the temps right quick just to see where we came to or where it's at so I'm gonna ease this Liat off I want to shake it up knowing what we can get an accurate reading of what the water temp is near the end of the cook and right there is 129 that is one degree away from its target and take my word I am good with that now I will say the ANOVA stays 130 point zero it never moves and that is there at the moment I'm not checking it with this so there could be a one degree difference there meaning I'm gonna put the lid back on keep from spilling water everywhere open that vent back up let it cook this next 16 minutes we're gonna take them out pour the water out dry the steaks off get this set up for sear and we're gonna sear those steaks both of them in this pot one of the time maybe we'll see it has six different levels of sear so when I when we get to that I'll show you those settings how to get to them and of course we're gonna have it wide open so they back then okay the one hour and thirty minutes is up we're gonna look at this temp one more time this because we can open that up in fact I'm gonna set this in the sink let's see what it is 1:29 again again I am I'm good with that temp I'm really impressed not only that he got to 129 and maintained it for a while it got there in a hurry way faster than I had said I'm going to turn this one off I'm going to pull those out I find my tongs there they are and we're going to let those sit just a minute while I get the water out of the instant pot and we're going to get this thing ready to sear steaks now they're not pretty right now and they're not I'll tell you that there they they don't look right yet but they will take my word I'll show you what both of them looks like when they come out of the water but once once we get them opened up and dry it off and put a sear on them you'll sort of mean and you'll have that edge to edge now I'm gonna tell you this is a medium-rare steak and all you got to do different to get a medium and say set it to one well all the way up to say 145 or something that 130 to 135 is medium-rare this is actually might be considered somewhat rare but that's the way I eat them you know that's the way I like them you get a little more cook out of when you put them on there but not a lot because we're gonna sear them as fast as we can I've even got some tips I'm going to show you that I do when I do it in my cast-iron skillet outside and it involves a torch but I don't I don't always do that and you don't have to use a torch we're gonna do it right here so y'all hold up I'm gonna get that ready okay there they are out of there I've got this I pulled this out poured the water out and wipe it off then I pour just I don't know a tablespoon of avocado oil I use avocado oil it's got a high smoke temp specially inside the house but you can use a lot of things clarified butter and all but you can see I just kind of just covered the bottom of that pan with it and if I need more I got it but some of the fat from this tape will render into that and sometimes I use the fat from the state but tonight I will cut all we're gonna hit the saute function all right then it's gonna come up with the time I'm gonna press that and get me because I don't care about the time I'm gonna be standing here it's got high low or custom when you press the custom you come up with an le3 and going either direction we're going to six I'm gonna set that leave it at 30 and I'm going to hit start now that's going to start heating right now so I'm just gonna let it get warm and then if need be I'll turn it off when I get these completely ready but I don't think I will need to but we'll see and I want to show you kind of what they look like when they come out because this is how they will look and this is a hundred and thirty degrees state and they're both identical there's no kneading keeping up which one there is and that one on the left is I'm pretty sure the one from the Innova but that hey it it the insta potshot to me it did just as good as the anova and maintain the temp to now it's not circulating and if that means a bunch you know I don't I'm not sure it does maybe you need to flip the state once or twice you know if you want to you know counter that so we're going to put that right there I'm going to take some paper towels I'm gonna kind of wrap this stake because I wanted as dry as possible I may even spray it with some avocado I do it you know every time I do it I ain't gonna say I'd do it exactly the same every time I was about is getting it Brown that's what you want to do is sear off the outside and get it Brown so I'll wrap them up where they'll dry a little bit and Pat them down best I can as you want to surface dry that if you don't that the water will steam and it kind of hinders that browning that you're trying to do right now let's see if you can see that as a matter of fact we're preheating and we're only at one level so we're waiting that to get all the way ready and say hot we're gonna drop one of those in at a time I believe is there I think it's a little it's not quite enough room in there for both of them so and that probably would be a good idea either so way back okay so the one from the insta pot is in there I had a hot line and just a few minutes had a camera issue but all I'm doing is i salted them a little bit and drop it in there so I had slot cam ratio I'm not sure I'm gonna be able to fix oh I'm going over it again anyhow there's there it is it's going I just dropped it in fact it's been there less than a minute because I can't the counter started the timer can't started once the up unit got hot I've already unwrapped them like I said they're dried you want to make sure they're dry cuz dropping that hot oil it will it'll do a lot of splattering so let's just see what will let it get a 28 in there it goes so this is probably 45 seconds and you can see already that it looks pretty good well we're gonna leave it on that side just a minute longer so it only takes a few minutes to do this step right here I'm gonna get this board ready and I said this is the one from the instant pot I put it in first get that salt off that board just cuz I don't want don't want it on there now in it if I were doing this in my in my cast-iron skillet a lot of times you couldn't do it in here but I'll take this torch and I'll dress up the edges you know burn the edges a little bit kind of kind of stand it on its edges but let's see what we look like after it's not quite two minutes or probably a minute and a half right now and that looks that looks good I'm gonna turn it over we're gonna let it go right there cuz I can tell it may a cool down a little bit but we're gonna let it go see how it looks in just a second okay so that's been about three and a half minutes total both sides in other words and I'm gonna pull it out and say what it looks like and we can say that that there's nothing wrong with that and that looks good we're gonna set that one down right here instant pot let's get plenty of oil in there and like I said you could have done the edges a little bit but I just not we're gonna get the other one started at 25 or so we'll let it go for three and a half four minutes to see how it looks in a minute all right so we're somewhere around three minutes on this one I've already flipped it once and let's take a look now I'll say right okay I kind of do like the way my cast-iron Sears a little better but I mean it's over it's a lot harder the cast-iron retains heat real well it's a good thing the Sirian but take my word it doesn't look like there's anything wrong with this right here if this is all you have there's no doubt there's nothing wrong with it I'm gonna let it go just a minute longer on that side I'm gonna pull it out back you know what we'll call that done it's not a big deal in fact it looks fine that looks okay I don't think that'll do we're going to shake it out and lay it right there so that is their Nova and that one's the answer part with you I don't think it's gonna make a hill of beans because they were both 130 degrees and we seared in a same device so there is a little smoke involved with searing in the house so keep that in mind but nothing dressed you can't set off a smoke alarm yet but you see the smoke the fact I'm going to turn the house mean yeah let those sit there just a minute we're gonna cut them up and so it to look like 1 hour and 54 minutes start to finish because you technically don't have to let a sous vide stake rest it's it's ready to eat because you well I want explain all that you look in the Sufi blader and there's a lot of details and I'm not telling but we're about to cut these up I don't want to reverse them because it'll look like oh I'm just gonna trim around that I want to cut from the other side so I'm going to cut that I'm gonna get those right there ready to cut up I gotta get my knife out and all right here we go we are going to cut that this is the instant pots I believe like I said that probably doesn't mean anything and that is a good-looking state and edge to edge well just like a nova says and anybody that sous-vide yeah that's edge to edge and this is the one from the instant pot unless I you know I'm pretty sure you look on the video if I got it mixed up I don't think so anyhow that right there is identical so it doesn't matter if I did or not now the only thing that might be a little different is the seer but if you've got a cast iron skillet and a burner you can do a lot different but there is the other one this is the one from the ANOVA which again I can hold them up side-by-side it doesn't matter which one I'm showing you they are identical and I'm I'm I'm honestly impressed because I kind of angles have bad talked it I just saw temperatures I didn't like but I wasn't doing it exactly right and finally somebody well a couple of people but I have more than one person tell me you know they do it all the time and that they thought it was at work excellent in fact here Cheryl Cheryl Burke that's what she said and she said that to sube bring temperature up quickly you must use hot water from the tap so and I've done that before with my soup with my ANOVA I was just trying to test the pot completely well that's not the way to do it it's just not you got to use hot tap water you saw it five minute just under six minutes and then it says she cooks him to 135 and states come out perfect so she has anyone sous vide function on her I put it in hottest tap water and and she says two hours but I've read the directions it called for in the manual or in the instant pot for this temp it said 1.5 or one and a half hours so that's what I've done now I'm gonna taste this steak but I mean you can see that is as good as any steak how I feel go to and get I don't know how you beat it and we're fixing the eighty and my dogs are in here wanting them already so anyhow thank y'all for watching my video and I hope you'll use your sous vide on your instant pot and the duo Chris pass it to so hey it it works it works it works as good as ivanova I've got to say thanks y'all for watching y'all come back to save me hey I love y'all off there you go y'all have a good night bye

Channel: John Sanders

Views: 180,151

Rating: 4.7439394 out of 5

Keywords: JELLY007, mrjelly007, in the kitchen with jelly, sous vide comparison, sous vide battle

Id: S0btwmIuwm8

Length: 24min 9sec (1449 seconds)

Published: Wed Nov 20 2019