- [Host] Hey, how's it
going? We're Sorted. We're a group of mates from London, looking for exceptional things and food that will make a difference to you, or just make you laugh. Some of us are chefs, the rest of us, we're normals, but every video we make always starts with a suggestion from you. ("Pancake" by Jaded) - Hello I'm Jamie, and this is Mike. - Now a while back, we got
our chef's James and Ben to review this, an immersion circulator, which basically keeps a pot of water at a constant specific temperature. - If you're posh, you'd call it sous vide, if you're french, you'd
call it under vacuum. - [Mike] You put what
you want to cook in an airtight or vacuum bag, and
you submerge it in the water at a very specific temperature. - And the immersion circulator keeps the temperature constant so you
physically cannot overcook whatever it is you're cooking. - And could help normals like
us get chef level results, by dunking chicken in a
bag in a pot of water. - But, is it really that easy? And can our two chefs
do that whilst cooking some slightly unconventional dishes. - That is the question. - Let's go like super classic. Oh, I wouldn't have done it like that. - Nice bit of cod loin, we've
got salt, pepper, lemon peel, parsley and butter, put that in the vac. - I don't know how to use this. - Now we bought that vac
pack machine years ago. It was about 30 quid,
it's quite a cheap one. The other alternative is a zip-lock bag, and all you need to do is
submerge it into a cold bowl of water and it will push all the air out and then you can zip-lock it, so you can get it that way as
well, it's a bit more fiddly, but very very possible. - I didn't know that. - 51 degrees Celsius for
about half an hour for the cod should cook it all the way through. Top tip, the great tip about
sous vide is it traps in all the flavor, but it does mean you have to use fresh ingredients, if you're using fish
that's on it's last legs, and it already smells a bit funky, it's only going to get
funkier when you cook it, 'cos it all gets trapped in. - I'm not sure what I'm
looking for from this fish, because I don't think I've ever had white fish sous vide before. Hopefully like, really
delicious, flaky, moist fish. - So the fish is done,
you don't want to leave it in there for too long,
but then you can take it out, take it out of the bag
and it should be covered in that lovely seasoned
parsley, lemon butter. (upbeat music) The question is, is it any better? (upbeat music) - It is about as juicy as it could be. If you cooked this fish
perfectly, you'd probably get as good a result as that. - Yeah. - But it's so much easier to
cook it perfectly in that. - Result. Next up, beef in the form of filet steak, probably more familiar
for sous vide to cook in a water bath and this we're gonna cook to a perfect medium rare. - Steak, rosemary, garlic,
salt and pepper. Simple. - Now when it comes to the fish,
we put the butter in there. With the steak, you don't
really need any added oil or fat because we're not gonna serve
it straight out of the bag. When it's finished in the
bag, it will look very anemic. Then we'll seer it in a
very hot pan with fat. You can cook steak 101 ways,
but in order to get a perfect medium rare in the middle,
you will almost certainly slightly overcook the outer
edge as heat goes through. This way you eradicate that,
and the whole thing will be exactly 54 degrees. (upbeat music) - [Barry] 54 degrees for an hour. (upbeat music) - I'm not impressed with that. - We might have our first fail. - I think we overcooked that in the pan, I think it needed 30 seconds. - Yeah I think we did this is the pan. - 'Cos all that's overcooked. - Yeah. - Let's see if it tastes any good. (upbeat music) - Ugh. - Hotter pan to seal it. - I'm sorry about that. - It tastes good. Next up, pork filet. - Famously difficult to cook. - Because a lot of people
are scared of having it rosy pink in the middle. - Which is the best way to have it. - Which is the best way
to have it, if you know where it's come from, it's good
and it's fresh, absolutely. And again, how do you
avoid overcooking the pork on the outside before it
gets perfect in the middle? - Pork filet can be super dry. - So we're gonna put it in the
bag with a slice of ginger, garlic, kaffir lime, little bit
of fish sauce, and some soy. Again for the sake of
demonstration we're doing single portions here but
this is a really easy way of cooking entire chunks of pork filet. - So again, we're not
using any fat in that, cos we're gonna seal it off, right? - Yes. Pork filet needs 57
degrees for about an hour. You can get all the temperatures
on the app that comes with one of these, or if
you just basically Google, you'll end up with a really
good choice of options. Chef Steps is a really
good one, it's got lots of very very well tested options. At this point, you'd be
forgiven for thinking dog food. And this is why when you're cooking meats, like the pork belly, like the
steak, like the pork filet, you have to seer it in a pan. Pork filet, super hot pan,
and we're going to add in the juices from the bag and
a little bit of palm sugar. (upbeat music) And that one is our Thai
flavors with pork filet, 57 degrees for an hour. Already interesting textures to look at. - Yeah and actually touch as well. Cheers. - You can't deny it's a
moist bit of pork filet. - That's a great bit of pork filet. - Now if you just cut
that with a table knife it literally cuts like butter. - That is absolutely delicious. - Number four is pork belly, treated very differently to pork filet. It's a tough cut, it's
got a lot of fat in it, but you want to cook it
for a long, slow time. This was cooked for 12 hours at 75 degrees and ended up like this, this
was then put in the fridge. The good thing is that will now keep in the fridge for several days. So you've seen how we've vac
packed before, easy enough, pork belly, thyme, lemon, at which point put it in the
fridge with a weight on it so it's compressed, and now
we can begin to cook this. This is now fridge cold but cooked. - [Barry] Why the weight? - A, look nice, but also a
flat surface so when it goes back in your pan you
can crisp up the skin, and get a nice flat bit of skin. You can see the jelly
that's come out of it, we actually don't need that. So all you really want to do
is warm the whole thing up. - So this is going into a
warm pan over a very low heat, turn the heat up to about medium and just cook it really, really slowly. So I'm looking for like
meat that's falling apart, really crispy skin, rendered
fat, I should just be able to eat the whole thing
and it'll be delicious. (upbeat music) Aw, the fat is well rendered. - You can see where you
could almost pull it, but it's still really succulent. - It's so herby, like you
can taste every flavor that's been put into the bag for that. It's the same again, like you
can cook amazing pork belly, but that is, it takes a long
time, but it's really easy, and it looks really good as an end result. - Definitely success. (upbeat music) Now when I was researching
this one excited me. Crème brûlée. - You did research, ha. - And poached pears, so. - Crème brûlée. - Crème brûlée, simple
mix, egg yolks, sugar, vanilla extract, whisked
up with double cream. That is going to go into jam
jars that you've got lids for. - I get it, water bath. - And they will sit in the water bath. And the pears peeled,
date syrup, honey whiskey, these are vac packed, also
80 degrees, very convenient. Another advantage of the water bath, if it's the same temperature,
you can have multiple things in it at the same time,
these need 90 minutes, these need 45, dessert
ready, once both cool. (upbeat music) They go in there for 90 minutes, and that
goes in there for 45. So when they came out, they
had a wobble where I would have been scared to have tipped it up, but it's definitely set. (upbeat music) - He's gone rogue, he's trying it already, we haven't done sexies, it must be hot. (upbeat music) I won't spill it again. - That there looks pretty good. And again I think the
difference with sous vide and just banging it in the oven, is that the edge should
be the same as the middle. (upbeat music) I don't think the end result
is necessarily better, like the cod, if you can do it perfectly. But I think, anyone can do that. Small jam jars, lid on,
put 'em in, 90 minutes, same temperature, pull 'em
out, it will always work. - The thing is, if you poach
that pear in a normal liquid, like it would be almost
impossible to get that, because you'd have to
have a lot of liquids, you'd have to have wine
or water or something, in addition to the whiskey and
addition to the date syrup, whereas that you need what, a couple of tablespoons of whiskey, a tablespoon of date syrup, and you have a perfectly poached pear and it keeps the flavor. - Having just had dessert,
we're going to move onto potatoes and carrots, and that
might sound like an odd order but it's because each
time we've been increasing the temperature of our water bath, and we're gonna make mash in a bag. (upbeat music) So for this mash we're
gonna put everything in that we want in the finished mash. Potatoes, milk, butter,
salt, white pepper. (upbeat music) - Ben, tell me how to
cook these baby carrots. - 84 degrees, one hour, whereas the mash is 90 degrees, two hours. And here's the test,
the potatoes are cooked, you can still see they're
in chunks, quite hot, you can see the butter,
you can see the cream. - No what are you doing? - Just be able to mash the bag - What are you doing?
No, you're gonna do it. Oh that's not gonna pipe. (upbeat music) No you're not. - Potatoes, 90 degrees, two
hours, with milk and butter. (upbeat music) - I was thinking more emoji,
you went for more like cow pat. - Before we taste this one, I just want to say about mash potato, I so rarely make it at home
because I can't be bothered. If I could make small
individual portions of mash, that would freeze well, that
you could just quickly reheat so that you only go
through that hassle once, then it's good, if it's good mash. Don't judge me on how lumpy it is, 'cos you were rushing me. (upbeat music) - That is tasty, it's lumpy,
but there's nothing to say that you couldn't put that
through a mill or mash it, not in the bag. - Question I would say
is why would you bother? If you're going to go through
the effort of milling it and mashing it, what's the advantage of having it in the bag? And that's the bit I'm, I'm
least convinced by this one. - It's so buttery. - It's easy, tasty, I
wouldn't say it's better. - You're not convinced. - Carrots, 84 degrees, an hour. - You could pan roast these
afterwards couldn't you? In butter, or glaze them. - Or some fresh herbs through
them or something like that? - But in theory these should be the most carroty things in the world. - The purple has slightly
spread onto the others there. Straight out of the bag, served hot, or chilled down, ideal in salads. (upbeat music) I mean, it's carroty. - I wouldn't choose them
over some delicious, looked after hard boiled
carrots that you then glaze, and you're looking after
them every step of the way. I've been surprised by some of these, in that they've worked
better than I thought, especially the fish. The mash potato was interesting. - I definitely agree with
which ones I think worked best, and the pork belly was outstanding. - Uh, pork belly. - I absolutely would use the
crème brûlée option again 'cos I think it's easier and less risky than a baymarie,
the fish was brilliant, but for me it's more about how intense the flavors are inside. Some brilliant successes
today, but far from perfect. The question is do you enjoy
watching us test and experiment with these kind of things? If you do comment down below
what else would you like to see us test, push to the
limits, or experiment with. - So get commenting, get liking. - And if you're new here, then subscribe. If you aren't new here and
you have already subscribed, have you click the little
bell so you get notifications every time we upload a video? No I didn't think so, click the bell. - And season four of the
Sorted podcast Feast Your Ears, is out and it's available
on iOS and Android apps. - All info is in the
description box down below. - And they're released
every Friday at 4pm. - Da da da da da da. - Disappointment. - Where can you buy chicken broth in bulk? - I don't know. - The stock market. Come
on, the stock market. - I was expecting a brothel pun. - Oh a brothel. - [Host] As we mentioned
Sorted is just run by a group of friends, so
if you like what we're doing then there are loads of
ways that you can support us and get more involved. Everything you need to
know is linked below. Thanks, and see you in a few days. (upbeat music) - Ben, take it away.
