Frozen Steaks Experiment - What's Best for Sous Vide?
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- Опубліковано 4 кві 2018
- We all know sous vide is AMAZING! But what is the best way to deal with frozen steak sous vide? On this experiment I try 4 different ways. One with thawed in the sous vide circulator, the next thawed in cold water, the following was thawed 24hrs in the refrigerator and lastly I just cooked it completely frozen directly on the sous vide. Which is the winner?
HOW TO COOK FROZEN STEAKS SOUS VIDE
I cooked it for 2hrs @ (131°F / 55°C)
* to cook any frozen food, just add an additional 30 minutes to anything you are cooking.
* Steaks provided by Grand Western Steaks
Their Website: bit.ly/2ConGtC
For Personal Touch Speak to G.M. Emilio (305)310-0559
F.Y.I. They have picanha, TELL HIM GUGA SENT YOU!
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* If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-)
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I season, vac-seal and freeze my steaks all the time. I have taken them directly from the freezer bag into 130F water and added + 30 mins cooking time and they have been almost identical to thawed or fresh. I've found no texture difference, just make sure to add extra sous vide cooking time to frozen rather than fresh or thawed. The amount of time in freezer may affect results but even buying a 4 pack at costco those won't last over a month in my house.
So 2.5 hours instead of 2 hours at say 130 degrees (medium rare) ?
Deploy the sacrifice offering can we still use the previously used stings? 😂
@@sonnymooksexactly
ESPETACULAR, FANTÁSTICO, SUCESSO HOJE E SEMPRE. GRATIDÃO POR TUDO.
Well, he did guess them correctly, but you did list the options in order of the steaks on the board.
🤣🤣🤣
@paso fino hahahaha I'm dying 🤣🤣🤣
Ninja when asked about how it tastes: "Is tender! Super tender!"
Maumau: "Its really really tender."
Ninja: "TALK ABOUT THA FLAVOR BRO!"
SMH
Thanks guys, so glad you've done this one - I always sous vide straight from frozen; it's amazing, but never as good as fresh. Will definatley try the 24 hour defrost in the fridge!
Just ordered everything I need for sous vide because of y’all videos. Y’all are awesome!
This episode made me smile so much. Someone needs to make an AMAZING and DEEEEELICIOUS reaction compilation
This is like really really good TV but 100x better than TV. Top quality episode guys
As always great experiment video. I loved Ninja's hesitation when you said "experiment." After the Frankenstein meat glue I can't blame him.
At the end of the day the dynamic between all three of you makes these videos. Keep on sous viding!
First of all, I'm really glad I stumbled across your channel! You have not only taught me so much on sous vide, but you have cost me LOTS of MONEY!!!!! Now I can't wait to get all of the New equipment to fix my current sous vide experience and take it to the next level. I wish I could taste one of your steaks, but if I can follow your directions maybe I can practice enough with all of the new equipment I purchased and (hopefully) come close. Thanks for your fantastic channel!!
Good experiment! I knew D probably wouldn’t be as good but I didn’t think there would be that much difference with the others. Now I know...thanks to you Guga. I’ve always thawed mine in the sous vide but I’ll try 24 hours in the fridge. You always have good ideas for comparisons.
Extremely helpful ! This answered so many questions. Thank you so much!
Extremely helpful. Excellent content which is much appreciated. Thanks for doing this.
Super useful, guys. I've been disappointed in previously frozen steaks. Looking forward to try the 24 hour fridge method.
Surprising results. Very helpful. Thank you.
This is an extremely helpful episode! Thanks, guys!
Man - you are really stepping up the filming & editing. Well done. I really enjoy the experiments!!!!!!!
Amazing production quality!! Loving it
EXCELLENT episode, food for thought. Thanks guys!!!
Love your channel and all the experiments you do!
Thank you for the valuable information! Saludos a Cuba! from a Puerto Rican happily stuck in Georgia.
Such great discussions!! Great work guys.
I love you man, watch so many of your videos and I always look forward to the next video.
Another great video.
My favorite part is thinking about the people's heads exploding when they say "number A, number B".
Love you guys
This is the sort of info that is very useful to me. Thanks, guys for a great channel.
Please try pre seasoning steaks before freezing! I think a lot of people want to see the results, especially to save on bags
I was wondering about Thais I tried it with a few New York Strips. Pre seasoned them and froze for a week. Threw them straight in sous vide frozen and just added 30 mins to the timer. They were PERFECT.
Deploy the bland chicken had no taste, I had the cheese baguette instead 😭
That was good to know. Always wondered which way was best for defrosting meat. Thanks Gaga, love your videos.
Love you guys. Just ordered my Anova .. haven't tried it yet. But I have watched dozens of your videos.
Brooo, nice shots with the slow-mo. And the angles...good stuff!
No need to turn temp down. In fact once you go much below 130 on the temp you start to risk bacterial growth if held for too long a period of time (greater than a couple hours). Leave it at your desired temp man! That's the beauty of sous vide it will NOT overcook even if you leave it longer!
That said awesome test! Did NOT expect a big difference here. Thanks for the video! Will try it out myself as well!
I had been thinking about this since I had two pichanas in my freezer and I was wondering if I should've just cut them, season and freeze, then put in the Sous Vide, or defrost then prep. This video answered my question! Thanks guys!
The key is how quickly you freeze the steak. That’s why some freezers have “fast freeze” function which stops the defrost cycle from coming on and keeps compressor going for 24 hrs. It’s the poor mans blast chiller. The freezing process, of done slowly, creates ice, which perforated the muscle allowing the juices to escape. LETS DO IT
How about a Sous Vide experiment for Bone in vs Boneless steak (like ribeye)?
I like it. 👍👍👍👍👍👍👍👍👍
I would be amazed if it made any difference
Daniel Warren
I totally think there will be
Let's do iiiiiit!
Sylas the Great of course bones can make a large difference in stews, however for something like a steak I really REALLY don't see any possible differences, other than the meat closest to the bone (as in probably about half an inch of meat) *MIGHT* be a bit more flavourful. Other than that, like I said before, I'd be amazed if it made a difference.
Love your channel. Just started Sous Vide cooking. So far, so good.
I wanted to jump to the end and just get the results, but you guys are too entertaining to pass up, Thanks for the laughs and the info
I cook from frozen in my sous vide 50% of the time and never have noticed a difference from defrosting in the fridge. In fact ate picanha today that I cool sous vide from frozen and it was amazing. Just my opinion.
I seasoned and froze about 4 ribeyes. I just throw them in the sous vide when I'm ready and they come out amazing. Super flavorful and tender.
Ninja, I love your channel! Have you considered doing a video of comparing two steaks which are the same cut, preparation and cooking method?
Would you consider cutting the same steaks but from two different sources and compare the two? I think while it's interesting comparing different cooking techniques and cuts, I also wonder if there is a significant variance within the meat itself.
I was always wondering about frozen meat !!! Thank you for sharing this info !!!!
I know this is off the topic for this video but just wanted to share a technique I tried out today with a ribeye. I bought a wireless grilling thermometer from Walmart called expert grill. I fired up the charcoal. Seasoned both sides with garlic powder and salt and pepper. Started grilling as normal but set the alarm for 110 and pulled the steak and transferred to the sous vide to finish of at 134. Great grill flavor with that edge to edge perfection that sous vide does. Love the channel boss! Keep it up!!
I am trying this at home right now. I am cooking cubed beef sous vide with salt, pepper, garlic powder, cumin, and cayenne pepper for 20 hours @135. Tomorrow afternoon, it will be taken out, seared as best as I can and will be the base for my three bean chili. This is my fist attempt. Wish me luck. Love the channel. You guys are great.
Thanks for this video guys! I've got some nice ribeyes seasoned and sealed in their bags in the freezer and was going to put them frozen into the bath this weekend. I'll be thawing for 24hrs now!
What exactly do you do at that office? I thought it was just a steak tasting establishment.
berighteous I am searching the comments for an answer to that same question lol
Ideally they could be a funeral home
They work at a web development firm.
@@v0x3lc0d3 Are you sure?
the cuban guy got into a fight with Guga and left
Very good info, it’s why I love your channel.
love your experiments!!!
Fascinating experiment. Ninja knows his beef! Thanks guys!!
I love your vids man!!!!! Quality content!!!!
I appreciate your honesty!
You made filling up a tub of water look good. Respect.
Excellent as always!
im brand new to this channel, just wanted to say, u should keep up the hard work, i immediately thought the channel had to have at least a million subs, saw the number u have, and realized u havent been properly spread by youtube yet
Wow! That is an amazingly surprising result! I thought the FLAVOUR would be different because you seasoned them after defrost, not before freezing, but I was totally wrong. You said the flavour was the same, but the texture was different. WOW! WOW! WOW! I almost didn't' watch this one because I thought I knew the result. Thank you so much for a great video as always!
I had the same thought as you. Shocked me also.
Shouldn't be shocked really. As soon as I saw you cooked them all the same time I knew it was flawed. The frozen one needs more time to cook. Great effort but that's an easy flaw there.
these were boneless rib-eyes? No mention anywhere?
Hey Guga, thanks for all of this. I've learned a lot from your channels. Question on this one though... On the frozen steak thrown directly into the Sous Vide (Number D), was the water to temperature (135F) when the frozen steak was placed in the bath?
Man, you guys makes me hungry everytime so I have to subscribe.
I was wondering about this.
And like a great you tuber you answered.
Love your videos
New subscriber here. I’m absolutely in love with your channel. I love your guys’ personalities and all your food looks amazing. I’ve literally watched over half your videos in only a day. You’re so addicting!!
awesome videos Guga! I became a recent fan of yours and I'm enjoying all these videos! Now, quick question : I didn't see the reference for the grill you use to sear with the torch in the products you use... can you add it to the list?
I wish you'd keep doing the out takes at the end!!!! Love those! Oh, and MauMau is looking really good on that Keto Diet!
I use an aluminum thawing plate to thaw my steaks when I haven’t planned and let them thaw in the fridge. Both are great.
can you guys try out this experiment? Season the steak with fresh herbs, vacuum seal it, freeze it, then thaw, and sous vide cook it after, vs using the same fresh herbs and sous vide it? im curious if there is much difference in the taste. thanks guys!! Love your show!
AMAZZZZZZING VIDEO!!!! I want to try picanha soooo bad!
Ninja your attitude towards food is "deeeeelishuss". Great video. I always wondered which was better. Goes back to the difference between planning and spare of the moment. Thanks to you guys, we got a choice! 🐮 🐮 🐮 🐮
Another great video, thanks for sharing.
You tell the guy you be respectful and then tell him to shut up. Sounds like a great friend
Watching y’all videos made me go out and get a Anova yesterday.
Another awesome video. Loved the smoke salt experiment as well as the garlic powder experiment.
Can you please do a frozen video comparing straight-sv-never-frozen picanha, a frozen->24-defrost->sv, and a sv->frozen->reheat sv. This would be interesting to see how taste of meat & fat, and texture is affected by these methods. I did this at home and got rather surprising and unexpected results. This will save a friendship since we both are arguing which is better and think you three can resolve this bet and save a friendship.
We seriously need Sous Vide Everything t-shirts with quotes from you guys! It would be Amazing!!
hi there! Love your videos. Have you frozen steaks after sous vide, then searing them after thawing? Would love to see that experiment! Thanks!
I have an experiment for you guys that I discovered last night. Had to sous vide a frozen NY strip because I forgot to thaw it. Instead of seasoning before (or after) the sous vide, I let it cook in the sous vide for an hour without seasoning, then I seasoned with salt/pepper/garlic power/msg, and put it back in the sous vide for another hour. Usually the problem with cooking it frozen is the trouble with seasoning throughout the meat properly and the meat comes out more chewy but doing it this way was shockingly tender. I was fully expecting it to have a bit of a chew because of starting frozen but it was indifferent to any fresh steak I've had. Would love to see you guys test it out!
As usual you guys are Awesome.
I preseason my steaks before vacuuming. When im ready i just sous vide for 2 hours at 130 straight from the freezer. They come out great! Ive had them frozen for up to 2 months without any loss in flavor or texture.
I'm wondering about the texture of D. It was put in straight from frozen - so it had to come up further to get to temperature, which means it spent less time at temp, so less time getting right. I wonder if it had had an extra 20-30 minutes at full temp (not the 120 degree holding, but the full temp) if it would have come closer to the same texture.
Gentlemen! I love the channel, thanks for the info. We just got our Anova so here we go! Cheers!
Good as always! Are you planning to make a pre sear experiment? I see more and more people pre searing and most seem to like it.
Great video guys!
You guys rock! I do wish we knew more about all of you though
Great videos. Have you guys considered a beef vs buffalo vs .. other types of red meats video?
“Today I’m going to allow you to slap him..” *ninjas smile grows instantly and screams* “THANK YOU!”
Good experiment!! I always thaw foods in cold water in the sink. I did notice that all of the steaks were cooked for the same amount of time. When cooking meat from frozen, they should be cooked longer to allow for the thawing time.
I love the way these guys, at least some of them say things like: Number D!
The quality the editing of your videos is oustanding cheeers
I love to see your Videos.
Regards from Germany
One more frozen steak challenge I'd like to see.... Steak Cooked frozen for 4 hours vs fridge thawed 2 hour steak.
This experiment is helpful!
I really like you guys. The channel is amaaaaazing!!!
I always feel wasteful freezing my steak in vacuum bags when I have to remove the steak for seasoning and then re-seal it using another bag. Could you test if seasoning the steak before freezing and not removing it from the original bag has any side effects?
Please do this
You could try it
This would be a great test
This would be a GREAT experiment... since I just bought some steaks, chops & a chunk of prime rib roast and did just that, I seasoned them and vac sealed them and was planning on taking them from freezer to sous vide. Now that I have watched this I'm leery about doing that. Maybe even go a step further and pre season, freeze and sous vide 1 from frozen & pre seasoned and thawed in fridge and then sous vide? The only real difference would be that they were pre seasoned I guess. Even if you don't thanks for all your great videos, you have been a huge help in teaching me about sous vide.
Test it yourselves - he probably wont.
thanks, was wondering about this.
I need those Star Wars paper towels ASAP. Another awesome video Guga.
you guys should do an experiment where you cook 3 steaks sous vide, freeze one, refrigerate one, and serve one right after being cooked. would be interesting to see if there's any difference
Very good information,... thank you,...
Mennny Timezzzzz !!! Love it
What a great idea.
Thx. I needed this video!!!!!
I can officially humm the searing song. Lol! Love your content! Sometimes ninja make my ears bleed, but I love the pain... AMAZING!
I love you guys, you are fantastic
Try how to Cook Select Meat to taste like Choice or Prime
I really love your videos
Is it better to season a frozen steak like you did here, or seasoning it fresh, sealing the bag, then storing it in the freezer? I find pre-seasoning and pre-bagging makes it very convenient, but would like to hear your opinions.
Hi, love your video. I want to ask, what is the safe temperature use to make sure the steak is safe from harmful bacteria ?
I love your videos both BBQ and sous vide of which I am partial to a hybrid system using the BBQ and Vortex or even an Uuni Pro with gas or wood to finish rather than the torch sear method. My easy question is...do you always season ….both ….sides? I never can tell from your quality and inspirational videos.....You guys are awesome...sincerely
You listen to your subs 😍
ALWAYS 👍👍👍👍👍👍👍👍👍
Just subbed, love ur vids. Keep it up