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[Channel Introduction] Simple & Easy The Easymin Cooking channel focuses on sous vide. We develop sous vide recipes that anyone can master. We aim to be a channel that covers everything related to sous vide, not just sous vide cooking. Business inquiries: [email protected] Instagram:   / easymincook.  . Purchases made through the link below will earn Easymin Cooking a small commission through Coupang Partners. List of Equipment in Use Main Sous Vide Machine https://coupa.ng/b38Z6C Commercial Sous Vide Machine https://coupa.ng/b3oaK6 24cm Stainless Steel Pan https://coupa.ng/b3oaK6 Biolomics 2.55 Generation: The Standard for Entry-Level Sous Vide Machines https://coupa.ng/b3obkh Repairs are available for the domestic version. https://coupa.ng/b3obyM Giraffe Gas Burner https://coupa.ng/b3obM0 Mussé Cast Iron Pan 24cm https://coupa.ng/b3obSk Mussé Griddle Steak Pan 24cm https://coupa.ng/b3ob2a Best Value Vacuum Roll Pack Large (28cm) https://coupa.ng/b3sU8z Best Value Vacuum Roll Pack Medium (20cm) https://coupa.ng/b3sVen Giselle Boning Knife (15cm) https://coupa.ng/b3xiGB Giselle Udo https://coupa.ng/b3xiGB Ergo Grip Large Knife https://coupa.ng/b3xiGB Recommended Ingredients ##Usually, the price of spices is lower when purchased in bulk. It gets cheaper exponentially. If you cook a lot, I recommend the 300-450g large size. 100% Garlic Powder https://coupa.ng/b3sWrb 100% Garlic Powder https://coupa.ng/b3sWBy\ For meat dishes, I recommend 'garlic powder'. Coarse Pepper https://coupa.ng/b3sWBy Salt https://coupa.ng/b3sWZ0 I've tried both Himalayan and Kosher salt, but I like Seasoned Salt the best. Crushed Red Pepper https://coupa.ng/b3sW8E Cayenne Pepper https://coupa.ng/b3sXip I usually recommend the large size for spices, but this one uses less, so you can use it in smaller quantities. Pepperoncino https://coupa.ng/b3sXLa Paprika Seasoning https://coupa.ng/b3sXT8 Caraway Seeds https://coupa.ng/b3sXYv Coriander Seeds https://coupa.ng/b3sYgb Parsley https://coupa.ng/b3xhHf Parsley is for decoration, so discoloration can be fatal. I recommend purchasing small quantities rather than large quantities. Fresh Wasabi https://coupa.ng/b3xhUj Seasoning Recommendations Yeondu (Natural Flavor) https://coupa.ng/b3xhZe Oyster Sauce https://coupa.ng/b3xib9 I recommend Lee Kum Kee Premium for a little more money. Chicken Powder https://coupa.ng/b3xikt Chicken Stock https://coupa.ng/b3xirM Dashida https://coupa.ng/b3xjj8 Fire Oil https://coupa.ng/b3xjrt -What do I need for sous vide?    • 수비드? 이 영상만 보시면 됩니다 (5만원으로 수비드 입문하기)   Sous Vide Machine Beginners don't need to buy an expensive machine. I recommend the Biolomix 2.55 generation, the best entry-level machine.    • Video   My current main sous vide machine is the 'IO tw3000' model. https://url.kr/c93nlo To minimize errors in results, I use a domestically produced product that boasts accuracy and quick after-sales service. [How do I store sous vide meat in the refrigerator or freezer?] Unless you're making a single portion, it's inevitable that you'll have leftover meat. The process of cooling meat to make it storable is called "chilling." The goal is to quickly lower the internal temperature to below 4°C, the temperature at which microorganisms are active. Just as we used hot water for sous vide, we use very, very cold water for chilling. The cold water from the water purifier is usually around 10 degrees Celsius, so using this water is ideal. However, this isn't enough; you need to further cool it down. The most effective way to do this is with an ice pack. Place the ice pack and water in a container and let it sit for 30-40 minutes. Then, drain the water (the meat will be hot and lukewarm) and fill with new cold water. If you place it directly in the refrigerator for about two hours, the meat will be much safer than if it were left at room temperature. You can store it directly in the refrigerator or freezer. It will keep for about a week in the refrigerator and 3-4 weeks in the freezer. During the summer, when food poisoning is prevalent, chilling is not an option, it's a must. If you're going to eat it right away, no chilling is necessary. You should begin chilling within 2 hours of sous vide. -[I want to reheat sous vide food!] The process of reheating refrigerated or frozen sous vide meat is called "reheating." The key here is to lower the temperature by 3-5 degrees Celsius from the original setting. For example, if you've cooked meat at 73 degrees Celsius for 22 hours and then reheated it for 1 hour, the cooking time would be 22+1=23 hours. This causes the meat to become dry and lose its juices, so lowering the temperature prevents this risk. There are many variables when reheating. This also depends on whether the meat is stored in a vacuum bag in one piece or spread thinly. For 500-700g, 30-40 minutes for refrigerated meat, and 20 minutes for frozen meat. [Sous Vide Container] I don...