MeatEater’s Janis Putelis Shows How to Use a Sous Vide With Your Wild Game Meat
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- Опубліковано 13 лис 2019
- In our final video, MeatEater’s Janis Putelis shows you how to cook your Wild Game meat with Weston’s Sous Vide Immersion Circulator.
Exclusively for our fellow MeatEaters, Weston is offering 25% off your next purchase through the end of 2019. Use the code 'MeatEater19' at checkout.
Shop Weston’s Sous Vide Immersion Circulator here: bit.ly/2qUpCFv
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Steve should've made him do it in Latvian.
Love how you guys talk about the quality of the food you can get from hunting and the process of going from animal to a delicious meal.
Your Steven Rinella hand motion impersonations are on point!
Been wanting to try this, looks incredible.
i only watched this vid for the closer look on the latvia power ring!! And it was worth it!
Namejs!
We didn't buy that brand but we love ours. Super easy. I take it out, dry the meat and pan sear it. Super easy.
Getting one of those soon... works great for lamb shanks I heard
Great video. Please include information about your vacuum sealer.
$89! Hell I'll buy one for me and one for my dad.
I couldn't see Cal's mustache but I could feel its presence.
Love a man who uses his pocket knife in the kitchen
Good video. Make more jani
Best thing I've received for being able to utilize my harvest. I'm horrible at planning ahead for meals. The sous vide machine allows me to take vacuum packed steaks out of the deep freezer at lunch and have them ready for dinner. This has completely changed how often we are able to eat our harvested resources on a much more consistent scale overcoming my shortfalls in planning ahead. No more planning meals days in advance to allow meat to thaw in the freezer. It also helps make sure you don't overcook the best cuts we all love. Super accurate temperature control, and less time in the skillet/on the grill for me to mess up. If you don't have one....and are like me, give it a try!
I have tried seasoning the pork and beef before they go into the vacuum bag with good results. Venison, however, seems too bloody for that. I will, however, use the sous vide to quick thaw the venison so I can pour/wipe off the flesh, then season and put in a ziplock (just use the displacement method to remove the air). It's a great tool and has taken all the stress out of venison cooking.
@@markyoung1566 , just make sure everything is patted down before storing. Haven't had any problems with too much blood, although I do allow mine to bleed and age 5 to 8 days before final processing.
I love these guys. Janis is stoned!
Ah ha!! I saw the Latvian Power Ring! Lol
I get that Weston sponsors MeatEater, but there's absolutely no need to spend the extra money on something that is merely heating and circulating water. I've used my $60 instant pot sous vide twice a week for over a year, and couldn't be happier.
Lol’d
Kinda agree. I bought a wancle sous vide. $80, works great. Of course, if Weston wants to send a vac sealer my way, I’ll sing it’s praises.
Might as well throw that instant pot immersion circulator straight in the trash. Sensors burn out after a few months, doesn’t hold temps, huge temp fluctuations & nowhere near as flexible in terms of use with other hardware(& software) as restaurant grade IC’s or even the Joule
1:07, bless you....
Wow cool
PRO TIP: If you're using a torch like that, do not let the blue of the flame touch the meat. It will impart a fuel taste. Using a flame thrower or torch as shown in the video with a SearzAll will stop that from happening, but are a larger investment.
Haha i like how Ryan pops in at the end just to eat and not do any work
the meat doesn't have to be vacuum sealed. You can use a ziplock bag, carefully immersing into the water and sealing when the air is expelled.
Is the meat still frozen or already thawed before you put it in the pot?
who has a fridge that clean, where's the free plumbing and dentist magnets and kids artwork?
What is a Triangle roast? I'm no slouch on butchering deer but have never heard that one...
Did Phil the audio guy take the day off? No mics?
I love you guys and these cooking segments, but y'all need some good knives in that kitchen.
If I had the money, I'd send some of my Hinkel knives... it makes me giggle seeing a pocketknife used next to an immersion cooker lol
Keep up the phenomenal work, and keep er movin.
Aaron Tipton henkle twin master knives are what i use for butchery and theyre great. Nice grip, bright yellow handles, NSF certified. You could even dishwasher them if youre a savage.
Where does the triangle roast come from?
The triangle.
Janis looks like Pedro Pascal and Destin from Smarter Everyday had a love child
does it work right from frozen? or does that make the cooking temp too uncontrollabe?
Yes, you can go right from frozen. There is a channel called sousvideeverything and they did an experiment with frozen meat. Supposedly it came out just fine, the only issue was not being able to marinade or season it prior to placing it the bag.
@@MrJin520 sweet, thanks!
Is anyone else singing "Ain't it fun" to this video or is it just me?
Thank you! Joe Rogan turned me on to this method. I've got a quarter of a deer 8n the freezer and I'm looking for different ways to cook it. It's hard sometimes because they have almost no marbling 8n the meat. Want to get the full effects of the deer meat. Love the flavor and very little seasoning to drown out the delicate flavors 9f deer. If you like a little game tastes as I do
I'm not sure how it would work out for and wild game, but you can introduce fat (pork or beef) to meats and get results like a marbled piece of meat
@@TJ-bg4fw great idea thanks! Hadn't gotten that far in figuring it all out. New to the wild game meats. Been doing deep dives into it here on UA-cam
@@Ruckus333 Good for you, the first few times it's always something special. Me, I'm kinda bored of the way we always have it so any excuse to cook it in a new way us great.
@@TJ-bg4fwgreat live in cheesesteak territory southern NJ Phillie side. Making some sliced round for cheesesteaks with peppers and onions, smoked provolone and cheese whiz. The secret lol. Nice crusty rolls. Can't wait
You had me up until the propane torch sear. I feel like you missed the chance to impart extra flavor by putting in a pan full of butter or other delicious fat (I'm still a fan of the video though).
I agree
Definitely agree
Rendered Duck fat. You’re welcome.
Just rolling the meat through hot bacon fat works pretty well. I will say that since I cut my sous vide venison roasts into medallions and sauce them, I rarely bother with the finishing sear--it has the potential to over cook the meat (rendering it "livery", at least to my palate), and you can't see the color anyway.
Who the hell has duck to make duck fat. Wtf.
Sweet POWER ring.
That’s a beefy Curtis coffee brewer you got in the background
Don't let the blue flame from a torch touch your meat it will taste metallic.
@D Hill Everything that I had seen when I started sous vide said that.
Lol is that backtrack paramore?!?
I think I’ll stick with the cast iron
Good for hotdogs
Ol cal the vulture showing up when he can smell that meat.
If you leave the Sous Vide on for a length of time be sure you cover the pot. Water will evaporate out and cause your Sous Vide to shutoff and ruin your meat.
Cool gadget, still prefer a grill.
Use the grill soon. I use a reverse sear and it makes all the difference. Sous Vide turns most cuts as tender as backstrap if you do it right!
I seal mine with duck fat, mangalitsa pork fat or similar. Seasoned. Fat. Sous vide. Perfection. A nice wood seat helps. You can also pull it out and let it cool so your sear does not overcook. I shoot for 128 then sear.
Why in the world would you not cook the salt and pepper into the meat? Also, that cut didn't look too tender when it came out. I'm just sayin brother. Idk if I'm putting that out on my table for others unless they're enemies.
Is Janis starting to look like SR or is it me?
cuevman they spend so much time together and are from the same place that they talk to same.
@@carsonito852 Like an old couple. Good guys
Looks like you’re skeptical about sous vide. Definitely season beforehand man. 👍👍
Also cook longer. And use a searing torch next time
Who in the Samuel Jackson dislikes this?
MI AK FREAK probably a random vegan...😁
Oh. hell No! Rather the raw fish. Lol
Fried meat eater
That’s essentially like leaving a Whitetail roast in your car during early summer for hours on end.
Janis- you’re wasting away dude!!
If you are going to cough please leave the room.
SooWoo
hi mommy!
Hi jean
Lol!
That is a quote from our current president and you didn't give him credit......
Where I live we can only kill one deer
where is that? one deer is still a decent amount of meat, but it never lasts long enough.
Ontario Canada
Kill a bear next, didn’t Ontario open spring bear again, you can do spring and fall bear, tons of meat, and easy to get permission on private property, most farmers want all the bears gone. Win, Win.
Fancy cooking for fancy people.
Dan Grant lazy cooking for lazy people. I sous vide every day because I don’t feel like putting in the effort to cook something properly
@@JT-rb2cj perfectly is properly.
Mark Young British proper not American
And I’m sure you knew exactly what I meant
He overcooked it by torching it too long...
the fuckin torch dude?
That meat was way over cooked
That is just isn't true! This is a wrong red herring. You can't really keep your meat for hours in case you missed it or have no time. Even extra hour makes it too dry and mushy and I'm talking about rare doneness.
I have not noticed a meaningful difference between 1 and 3 hours at 127 for venison, nor 141 for pork tenderloin.
With all your production background, you don't think putting on a lav mic is important??? The hollow camera mic sound is disappointing from you guys...you know better. Production values matter. Good content and shooting though. Thanks.
Whack
This is a disgusting and pretentious way to cook meat.
It’s actually going to end up tasting worse than if you were to cook it on the grill or stove top.
It's not really, the tool used to cook it comes in a wide range of prices, and can get meat to a perfect doneness then sear off in butter. In most cases this is just a simple way to hit rare to medium rare with little chore. The blow torching on the other hand...well like I said seared off in butter and herbs is the way to go, not faux roasting it with a propane torch
You obviously have no idea what you're talking about.
I won't cook venison any other way, if I want it rare. I eat 3-4 deer a year.
Janis you have lost all respect. That was just nasty. Not a way to cook a good piece of meat.
It's the ONLY way to reliably cook venison perfectly. I eat better than 99% of humanity and I won't cook venison loin any other way.