Reverse Sear vs Sous Vide? | TESTED

**Check out my newest video -- Soufflés, lattes, hot chocolate, and more — it's all about the magic of bubbles: https://youtu.be/rU5u9UzZnEU CHAPTERS 0:00 Intro, Dividing and Conquering 0:54 Why Sous Vide? 1:31 Why Reverse Sear? 2:12 Divide and Conquer Your Steak 2:33 Guaranteeing Doneness with Temperature Control 4:00 Cooking Speed 5:45 Surface Temperature Cooking and How to win a Predictive Thermometer 6:43 Which Technique Cooks a Juicier Steak? 7:47 Gratuitous Steak Searing 8:31 Side-by-side of Crusts 9:00 Side-by-side of Doneness Gradient 9:27 So Which Tastes Better? 11:18 Conclusion: Why Choose Sous Vide or Reverse Sear? LINKS Predictive Thermometer: https://combustion.inc​ Joule Sous Vide: https://amzn.to/3v8g5Jc PAST WORK ChefSteps: https://chefsteps.com​ ChefSteps Joule: https://amzn.to/3jSxpvg​ Modernist Cuisine: https://amzn.to/2MXB5zR​ The Fat Duck: https://thefatduck.co.uk FIND ME HERE Twitter: https://twitter.com/chefchrisyoung Instagram: https://www.instagram.com/chrisyoungcooks