NEW Channel, Subscribe and be first: ua-cam.com/channels/nB5HTIi44wDBD56KeT2hNA.html It will be all about shorts, side dishes, food experiments, your suggestions, food review, BBQ equipment, Sous Vide equipment, cooking gadgets, vlogs, restaurant review and much! Mainly you control everything. Your suggestion will all be made into a video, long format or short. You are the BOSS! Let me know what you want to see.
Guga He JUST SAID 130, because you still have to sear it. Of COURSE the SEALED BAG will have more moisture! Why not use the remote thermometers and seal the bag. I KNOW you have them. lol
It was such an honor having the chance to be on your video! Guys, Guga and his team are some of the best people I’ve had the chance to meet, I had a blast 😃
I'd like to see a test against the reverse sear. The biggest advantage of sous vide to me is the ease. If I wanted to break out thermometers and constantly monitor the thing I'd just reverse sear on lump coal on the grill.
@@pnourani generally I agree but if you sear over a weber charcoal chimney full of lump the dryness of your surface dosent seem to matter much. Things like a jet afterburner.
The fact that is 149 and not 150 makes me feel chest pain and shortness of breath. PS: I have a duck video, a chicken video, a video where i am begging for money on Twitter, a walking video, a video where i am playing with my nuts... Also a patreon
Looking at both, I'd say just do a reverse sear normally instead of a "express sous vide" style of steak. Because as others have stated. Part of the point of sous vide is to tenderize cheaper cuts, and getting an even cook on bigger/uneven cuts of meat. The other part is to take the guess work out of a good steak. If you want the steak to have a little more chew to it to avoid the softness of excess sous vide time. Just sous vide the steak for less time.
The fact that is 149 and not 150 makes me feel chest pain and shortness of breath. PS: I have a duck video, a chicken video, a video where i am begging for money on Twitter, a walking video, a video where i am playing with my nuts... Also a patreon
I guess it'll help with people who don't have much time after work, but don't wanna make smoke in their small home, like an apartment, and set off the fire alarm.
I wonder if the results would've been different if he followed the chef's directions completely, and Instead of taking it all the way to 135F like GF did, he pulled it out at 130-ish F and then seared, like the chef mentioned, because of the carry-over heat. There's a reason it's taken out at a lower temp than 135F when cooking at a higher temp, whether sous vide or reverse searing.
@@thingsicookforher Where do you see that? That carry over heat can rise 3 to 5 degrees from the temp at which the steaks are removed. Sous vide cooks the steak at a stable constant temp, its temp is not on the rise when taken out of the sous vide bath. The opposite happens when you cook a steak any other way. And temps tend to rise faster as the thing gets hotter, so you have to time a steak right so it doesn't go past temp. Take it off at 135°F and it's probably rising to 140°F before it starts to settle.
This was a particularly interesting experiment, especially after watching your sous vide journey for years. I appreciated what Max had to say because I share a similar opinion. Due to the lack of moisture loss with a vacuum sealed water bath cooked stead, sous vide steaks tend to be far more tender than if you cooked the same quality and cut with traditional methods. I like the concept of increasing the temperature of the water bath to attempt to replicate those more traditional cooking settings, while also still maintaining the moisture content that only sous vide can provide. As for my personal preferences for meat, nothing will ever top the hot sear on a charcoal fire followed by indirect finish of a steak for me. This was a fascinating one and it would be awesome to see Guga and the gang play around with the idea of a higher temperature sous vide on various cuts some more!
I think the "sous vide express" method is basically reverse sear in water bath. It takes away the benefits of both sous vide (prolonged cooking time without overcooking) and reverse sear (slow cooking with dry surface).
reverse sear, but dead easy. Maybe not the best cooking method but it for sure has a place. the ease of sous vide, but with a regular grilled steak texture.
I think if you're going to use sous vide in this alternate way, you might as well just do reverse sear on the grill to get that extra flavor. Having to put a thermo pen in when you sous vide defeats the point in my opinion.
This is the real answer here. I"m with you. I don't think it hurts to use the other method but it feels a little pointless, no? Either way- it was interesting to watch and is good to know. ^^
I really don't think you have to. I think that was just what Guga did because he specifically wasn't used to cooking it at a higher temperature. Once you know the time, it should be the same time for every steak. Its still sous vide.
@@An.Unsought.Thought Good point. I think this method would be especially useful for people who may not have a good oven that can hold a low temperature for reverse sear and don't want to mess around with a grill outside, but still want the texture that a traditionally cooked steak offers.
I 100% agree. Kinda defeats the purpose of sous vide but If you're making a bunch of steaks sous vide with a tight schedule I'd see how this could be useful.
i was thinking this too, sous vide is incredibly convenient for producing high-quality meat dishes. cooking a perfect steak without sous vide is achievable, but there's more babying and skill that goes into that process.
How would that happen? You literally time it the same way as the original. Just start later than you would. You people are making it sound way more complicated than it is...
@@An.Unsought.Thought in case you didn't notice from the video, he didn't pull the steak based on timing; he pulled it based on temperature. and if you have access to a thermometer, you might as well just cook it in a pan and bring it up to temperature that way.
I agree with Max. Time will always make things softer if you don't overcook it, that's why some thicker cuts need to be roasted/baked/smoked/slow cooked, but steak cuts are already a lot more tender, so you need to go for flavor with high temperatures and short cooking time, which is why grilling is king.
I think the quality of beef plays a huge role here! If you have "Prime" strips or filets, the fast-hot method makes sense and would probably taste better. But, "in these inflationary times", if you can only afford "Choice", then 2-3 hours at 135°F actually helps the meat become more tender. To me, this is the beauty of sous vide: making ordinary meat taste fantastic!
The fact that is 149 and not 150 makes me feel chest pain and shortness of breath. PS: I have a duck video, a chicken video, a video where i am begging for money on Twitter, a walking video, a video where i am playing with my nuts... Also a patreon
Guga Hey Guga, thanks for your great videos. After watching your videos, I have three requests for future videos: - Please try some other cattle breeds than wagyu and American beef. - How do you clean all your pans and other cooking ustensils so they continue to be so shiny ? - Please cook a foie gras in a terrine using sous vide. And yes I'll repeat those requests often. ;)
Just seems like more effort than it’s worth. I just like sealing it up and knowing it’s cooked to the correct temperature without babysitting it. Might as well just grill it…
What effort? All you are doing is raising the temperature and then getting it after a certain amount of time. Why would you be babysitting it? Its the same method!
@@An.Unsought.Thought I think you may misunderstand the original poster. He's talking about traditional sous vide versus this new method. With this new method you have take out the steak when it hits the target temp to avoid overcooking it but with traditional sous vide the steak will be fine if it sits in the water bath for more time. So one is much easier if you might be doing other things while the steaks cook.
Hey Guga, love both your channels - I watch EVERY single video on both. Idea for you: a series on the best way to prepare/cook every cut of meat! Could be a fun experiment, and also educational for all of us who are beginners in cooking!
I love watching your videos and your passion for what you do makes your videos 10000x better. If anyone else tried to recreate what you do without your personality and drive, would never be as memorable as you. Thank you for all that you do and provide for your UA-cam community and fans. In my book, you are the best youtuber and entertainer I've ever seen and I can't wait to see what else you have in store. I would love to see you dry age with Kiwi and papaya in a video.
The fact that is 149 and not 150 makes me feel chest pain and shortness of breath. PS: I have a duck video, a chicken video, a video where i am begging for money on Twitter, a walking video, a video where i am playing with my nuts... Also a patreon
Guga, you should try this express method with different cuts of meat to see if there are some that do better than others. The thing I love about traditional Sous Vide is that the extra time spent at cooking temp will break down so much of the connective issues, and gelatin (hence the "slimy" feel). But some cuts will have more or less of this that needs to be broken down so it would be interesting to see the results! Great work as always!
I bought a sous vide machine and I can say for sure that the 35-40 minute/express sous vide has more chew to it. It tasted like a traditional pan-seared steak. Thank you Guga for this informational video! cant wait to try the 2hour guga-style steak!
I think each one of them are so used to the way each cook and eats their steaks, and that is why they differ in their opinions. Max taste buds are on point and the way he described it was perfect. Express Sous Vide is the way some high-end restaurants cook their steaks. Great video gents!!
Great to see some options! I love this. I don't have a sous vide circulator myself, but I do have a pressure cooker/crock pot that will hold a consistent, bacteria safe temperature (140ish) on the "warm" setting. Previously it had overdone my stakes a bit for my taste, but perhaps this method will work better. Now just have to make sure my thermometer works for this
That was so interesting, Guga. I think the difference probably results from the shorter time: the longer the steak cooks, the longer the proteins of the steak get denatured and softened. That, and I think the SousVide had more juices because the fat had longer to render. Anyway, still hoping for horseradish dry age, and experiments for various fried side dishes: which fat is best for fries? Onion rings? Pickle chips?
Temperature is the most responsible for breaking proteins more then time. Hence low temp pasteurized items don't last as long. It's about temp not time. Citation needed of course. Take my word there with a spoon full of salt.
I apologise if you already know this, but I find that sous vide steaks that exceed the 90min mark starts to take a different texture. I've seen chefs unsure of which is which when sous vide for 75mins. Also I believe that anything above 105mins makes the texture start to noticeably change, even for someone with a normal palate like me. My 8 year old says its different, although he can't quite explain it. Maybe it's like the 62.7c/60mins vs the 75c/12mins perfection for sous vide eggs
I mean it makes sense as to why you get these results. The benefit of sous vide in a water bath is that you are essentially braising the meat simultaneously while keeping it at almost exactly 135°F the whole time. Like the meat guys said, the "express" method is essentially just the premise of a reverse sear with a little bit of braising, but you won't get the collagen break down doing it traditionally.
Well, even if I don't have a sous-vide machine yet, I understand more Guga's point of view: a lower temperature over a longer period of time, gets the meat done, without sacrificing texture, flavor or juiciness. I do it even when roasting or grilling. On the other hand, if you the Express method, it's like combining reverse pan-searing: "sear" at a higher temperature and then wait for the meat to reach the desired internal temperature. But I would have done a mixed version, just like I do when searing in the pan: start with a high temp at least until the color changes and then lowering to a lower one, to preserve juices and the pinkness. Some might like the Express method due to time management issues and of the fact that maybe they don't like the pinkness.
Hey Guga just wanna say thanks for all your videos and your dedication to this community. I'm a long time subscriber first time commenting lol but you have deffinently taken my steak game to the next level!! Soo much appreciation my friend !!
This removes one major advantage of sous vide- it being a relatively hands off in terms of timing when the steak is ready. If I was to use a process similar to this, I'd use a low oven (
Guga - excited for the new channel! I keep asking and I won’t quit till either you do it or I am forced to start my own channel and do it myself! I watched you make bacon and have been making it ever since. One day I used rosemary salt for the brine and it completely changed the flavour - it was sweeter. Then I used umami salt for the brine and it made the best burger bacon I’ve ever tasted. So my request is for you to bacon again, but brine with flavoured salts and see what you think! There are a lot of different salt options out there too, so you would have as many videos out of this as you wanted to make. I’d actually love to see a bunch of bacon you made frozen until you had ten really good options that could be defrosted, cooked, and put out for a blind taste test to get the top three.
That method really seems to defeat the purpose of sous vide. Don't overcomplicate. If people wanted to time things and use internal thermometers, I don't know why they would purchase a precision cooker.
Yeah same thoughts with Max, the express way is just like reverse sear, cooking the steak to a certain temperature on a lower heat but higher than sous vide.
While some may prefer the texture of the "express sous vide" method, isn't the small difference in texture outweighed by removing the ease and flexibility traditional sous vide affords?
Hey Guga, I've been lurking your channel for some time. Lots of good cooks and advice, thanks. The express sous vide as you performed in this vide was 2 stage. An elevated water bath temp brought the steak to target temp faster, then of course you did the looking better sear. I believe that express method would be better if you were willing to add a third stage. Elevated water bath temp to reach near targeted temp, then cool the bath slightly with some ice or tap water and reset heat to meat target temp for a tenderize hold time. It would be interesting to note how long the normal wet bath control took to reach similar temperature and how much of the 2 hours was hold at temp. The combi oven I've been looking at reports to do this to reduce time. They say the edge to edge cook degrades in relation to the amount of temp increase for the first stage over meat target temp.
Hi Guga. Do you want to try "Garam Masala" on steak. It is a super powerful spice power mix made up of virtually every Punjabi/Indian condiments. "Garam Masala" literally means "Hot Spice" in english. Looking forward to your review. Cheers
I am grateful, for a few videos, to have found this channel, so thank you Mr Guga. For me, it's common sense that higher temp, shorter time, SV will yields firmer results. Never mind the misleading reverse sear babble below. Sear is for the crust, not the SV cook. I've done the same, albeit by accident! I SV'd at 57.2 in error of 52.7. I spotted my error after an hour, so dropped the temp to 52.7 quickly and continued a further hour. I got a medium steak, nice texture. Despite the half and half cock-up, the medium steak was delicious. Next time I'm going to cook at 54, for 1.30mins.
I would probably go with the traditional sous vide for a few reasons. First, traditional is basically fool proof. You drop it in the water bath for the specified time and forget it until then. With the express technique, you have to monitor it and can overcook it if you're not careful. I'd also be concerned about the bag not being sealed, as juices from the steak could escape in the process.
Cooking for a short time at a higher temp is just the "reverse sear method" it does in fact produce a better steak IMO since fat doesn't melt at the same temp that the protein does. By using a higher heat, the fat will increase in temperature faster than the water-based lean meat. This will give you a well rendered fat without overcooking the meat. The problem is you need a thermometer that can go in the sous vide with this method and the reverse sear technique can be done with an oven and regular probe thermometer. I also find that the sous vide requires a ton of paper towels to get it dry enough to sear, and it needs plastic bags which may or may not be carcinogenic... Reverse sear steaks come out of the oven ready to go, and you can sear it in the pan you already have it in.
Why not reverse sear if you want a gradient? That way you get the traditional texture bit also the grill/smoke taste and stronger bark. Sous vide is about tender, moist steaks
I love how you put your hand in front of your mouth while talking if theres even a bit of food in your mouth. Thank you for that. Now im off to try and convince my husband that i need a sous vide set up.. lol j/k but i love these videos.
Hey guga, you should try to experiment with Jambu. It’s a flower from north of Brazil that numbs your mouth when you chew it. It’s used in some regional dishes and to make cachaça as well. Great video as always, cheers 👊🏼
I imagine that the one cooked at a higher temperature has less juice because the bag was not sealed, allowing some moisture to evaporate as it cooked at that high temp. Had the bag been sealed I would bet it would have had more juice, or at least more than it had.
He said 130'ish. You took it to 136. Then the flame thrower. You should cook it t0 130-131, then it will rise to 132 maybe and then flame thrower that and test it.
You think it could of been because of the open bag? I'd like to see you give it another comparison but both vacuum sealed this time now that you know the rough timing of the 149deg temp. Love your vids Gug ;)
The best part about sousvide is the set it and forgot it part and not having to worry about over cooking if left a little to long. If your going to do this why not just cook the steak a regular way in a pan or on a grill. The last thing I want to do when cooking sousivde is monitor temp.
You likely can dial in the temp to pull it to get your preferred done-ness. It would be great to see the same experiment but pull the steak a little earlier so the final internal temps are closer. Then do a 3 way, full grill, slow sous vide, and express sous vide. Would be interesting to see if everyone can tell which is which and what they prefer.
The ‘technique’ is known as “Delta Cooking”, where you set a higher temperature during the cooking process than your internally desired temperature. More expensive circulators have probe thermometers specifically for this. It allows for faster pasteurisation/quicker cooking times, as well as a change in texture of the protein. Try experimenting with cooking multiple temperatures. Cooking at the target/lower temperature until the core temperature is achieved, then increasing the temperature to (A) achieve faster pasteurisation. (B) If cooking a protein with a higher fat content or you wish to breakdown tendons and ligaments more than a low and slow approach can achieve.
That higher temperature sous vide seems unnecessary. Sometimes I think people over analyze things. If you’re worried about too tender or what not. Use a cast iron pan for a traditional steak.
If you have a thermopen and prefer the texture of reverse seared steak, there is a neat trick where YOU CAN JUST REVERSE SEAR THE STEAK LIKE A NORMAL PERSON. Super slow equilibrium cooking with no rush to pull it out at the right moment is most of the point of sous vide cooking. I do not see how this has any advantage over a reverse sear in the oven. I'd be interested to see this technique compared to see if it offers any advantage to just tossing your pan in the oven before searing. This seems like a technique for the 2 people in the world who have an immersion blender but no oven.
This just reintroduces the timing problem that sous vide solves. If you're going to use time or a temp probe, you might as well cook it a more traditional way. I kind of want to try it anyway though.
Suggestion to cook one still using the same temp for the steak but increase the cooking time 30 min so that it’s in between the current 2 steaks. To get the perfect texture
Guga; as I was watching this video the next one up on the que was your Oreo cookie experiment, and it made me think, what if you did an Oreo thin mint cookie experiment using Lamb
Hey Guga. Maybe more juice went out from the vacuum packed steak because the pressure was pulling it out? Maybe you could do comparison of different wrapping/packing techniques
For me the benefits of Sous Vide, in order of importance, are the ability to get a thick steak with a consistent temp throughout and to remove one of my timing conditions for the meal (ie. I don't have to worry about the steak's completion other than when I pull it out and sear it). This new method completely removes the latter benefit, which for a seasoned cook probably isn't that big a deal, but for a pretty casual cook like myself it would have to be a pretty dramatic taste difference to do.
When making those "potato chips", do you put them in water before cooking them? Or just cut -> oil/butter -> owen? When I make my own "french fries" in the owen I put my potatoes in water for 30 minutes before putting them in the owen. I saw some video a long time ago that putting them in water made them crispier.
Hey GU-GA!!! Absolutely love your content. My question, when cooking for people who like their steaks on the well done side... is there a sous vide method to cook theirs, and my rare, together, or do you need separate waters?
I tend to think the sous vide “softens” steak a little too much for a single steak as well. For cooking larger cuts a long sous vide bath cannot be beat though
I'm willing to believe this works better for medium than for rare to medium rare, and better for tough, fatty cuts. Perfect example: chuck steak. Either way, I'd chill it before finishing. PS: What I do with tougher cuts is start with the temperature higher and let the temperature come down to the target temperature as the steak absorbs the heat. I do this for tougher cuts if I don't want to wait for several hours. I'll start a ribeye at 135 and let it work its way down to 130, for example, but I'll still let it go three to six hours.
Hi Guga ! You always use garlic powder to season your steak, but I was wondering if it would not be better to use other garlic seasoning like fresh garlic, garlic paste or some kind of garlic compound better ? Would you make a video about testing different kind of garlic seasoning to find out the best way ? Love you
With the side dish I have 2 things to say: -Melt the butter and olive oil in a small pot instead of a microwave, unless you really know the temperature of your microwave. Some types of butter are from 40% to 50% water, at least the ones I can find in my usual supermarkets, and water splatters really easily in the microwave. With a direct source of heat there's more control with splatters and it's safer. -I don't know about the farenheid system, but my guess is that 370 is between 185 to 190 C. Lower the temperature a bit, it cooks more evenly. Plus, in the video there are edges that are deep brownish, those can be cancerous. It's safer to cook stuff at a lower temperature, even if it takes more time.
Hey guga, love both your channels, we have a franchise here in the UK called Greggs that specializes in things such as pasties sausage rolls and other pastry based things, I am curious as to what you would think of their puff pastry Steak Bakes and what you would do improve it
Chef authorized said to only cook the internal temperature is 130ish because you still have to sear it. You cooked until 135 and it went up to 136 even before searing
So I know he wasn't talking to me...but my name is Brandon, and he pointed, soooooooo......he was talking to me. Great video guga, been doing steaks the way you do(with a twist) for a couple years now. They're always fantastc.
what is the perfect atmospheric pressure? wouldnt higher pressure be better? lower pressure decreases boiling points which would help lose flavor quicker as temps climb. higher pressures would allow you to cook to a higher temperature so it can break down, while keeping terpenes
Interesting take by Max. I wonder if he likes ribs with a little bite to them over "fall off the bone" doneness. My preference is with some bite. I'm going to be a little blasphemous for this channel but I've never had sous vide steak so now I'm curious about which I'd prefer.
The guys only reasoning that cooking it faster at a higher temp was better was that it "gave it time to cook properly" which shouldve been a clear indicator he has no idea what hes talking about
The fact that is 149 and not 150 makes me feel chest pain and shortness of breath. PS: I have a duck video, a chicken video, a video where i am begging for money on Twitter, a walking video, a video where i am playing with my nuts... Also a patreon
I had my first Sous vide steak expirence yesterday for dinner. I now see the apeal behind it and ill be buying a Sous Vide machine next monday. That was the best ribeye ive ever had.
Been using mine for about 4 years. Love it. One thing I do that Guga doesn’t is I add more seasoning after patting it dry. I think a lot of it comes off in the bag juices. But I like mine pretty salty so your mileage may vary. I have the flame thrower too. It’s really, really cool. But I actually prefer the crust I get when searing in a cast iron skillet with a whole stick of butter.
I feel that he ended up at 149F not because "it's money" like he said, but because it's about 30 minutes cooking time, which is the longest a customer should expect to wait for their food in a restaurant setting. Targeting the internal temp -- whatever you prefer 135F, 140F, 145F etc. -- for two hours is always going to produce a better more tender steak but is not well suited for restaurant service.
I think the problem is the high temp was cooked with an opened bag and dried out. You would have to try this with a wireless sensor and seal it all up.
hey guga, ive been thinking, have you ever tried hanwoo (a type of korean cattle) beef on your chanels? some people have said that its better even than wagyu and it would be really interesting if you could showcase the difference between the two.
NEW Channel, Subscribe and be first: ua-cam.com/channels/nB5HTIi44wDBD56KeT2hNA.html
It will be all about shorts, side dishes, food experiments, your suggestions, food review, BBQ equipment, Sous Vide equipment, cooking gadgets, vlogs, restaurant review and much!
Mainly you control everything. Your suggestion will all be made into a video, long format or short. You are the BOSS! Let me know what you want to see.
🐠 DRY AGE IN CAVIAR!! 🐠
9 MONTHS IN A ROW!
You need to take the steak out at 130 not 135
Guga
He JUST SAID 130, because you still have to sear it.
Of COURSE the SEALED BAG will have more moisture! Why not use the remote thermometers and seal the bag. I KNOW you have them. lol
yoo :O
Hey Guga, just here to further harass you about seasoning steak with chamoy
It was such an honor having the chance to be on your video! Guys, Guga and his team are some of the best people I’ve had the chance to meet, I had a blast 😃
👍🏽
We will be cooking together again Max! You are the BEST and the pleasure was all mine and my team.
🤘
You had one chance and you blew it. You could've said meat instead of meet.
@@kinglos3004 was just about to comment that wasted opportunity
Awesome video Guga!! Such an honor to be featured on this channel !! 💯🔥
I'd like to see a test against the reverse sear. The biggest advantage of sous vide to me is the ease. If I wanted to break out thermometers and constantly monitor the thing I'd just reverse sear on lump coal on the grill.
well if your steaks are always the same thickness you just need the thermometer once
yup and get the smoke flavor
I agree. The whole point is consistency and tenderness, neither of which are easily achieved here. I'd rather just reverse sear if I need my Meater.
Reverse sear is superior imo. It allows for a really dry exterior and therefore a much better crust when your sear.
@@pnourani generally I agree but if you sear over a weber charcoal chimney full of lump the dryness of your surface dosent seem to matter much. Things like a jet afterburner.
Woah what an experiment! I will try this express Sous Vide method this week. Thanks Guga!
didnt expect to see you here but im gonna have to give it a try as well
The fact that is 149 and not 150 makes me feel chest pain and shortness of breath.
PS: I have a duck video, a chicken video, a video where i am begging for money on Twitter, a walking video, a video where i am playing with my nuts... Also a patreon
He is trying to get the perfectness of sous vide while still being quick. Grilling is not fool proof unlike sous vide.
Looking at both, I'd say just do a reverse sear normally instead of a "express sous vide" style of steak. Because as others have stated. Part of the point of sous vide is to tenderize cheaper cuts, and getting an even cook on bigger/uneven cuts of meat. The other part is to take the guess work out of a good steak. If you want the steak to have a little more chew to it to avoid the softness of excess sous vide time. Just sous vide the steak for less time.
The fact that is 149 and not 150 makes me feel chest pain and shortness of breath.
PS: I have a duck video, a chicken video, a video where i am begging for money on Twitter, a walking video, a video where i am playing with my nuts... Also a patreon
I guess it'll help with people who don't have much time after work, but don't wanna make smoke in their small home, like an apartment, and set off the fire alarm.
I gotta say, I always love the Flamethrower time-lapse and watching the steaks change shape as the pull together to form that crust. Always enjoyable
I don't like your comment now but watch this.... (flamethrower)
I wonder if the results would've been different if he followed the chef's directions completely, and Instead of taking it all the way to 135F like GF did, he pulled it out at 130-ish F and then seared, like the chef mentioned, because of the carry-over heat. There's a reason it's taken out at a lower temp than 135F when cooking at a higher temp, whether sous vide or reverse searing.
Good catch.
This bothered me too. I think he should repeat the experiment. A 5 deg difference can be huge
But the carry over temp was 1 degree. That’s not a big enough difference to create a DRASTIC change given the way the steaks looked similar.
@@thingsicookforher Where do you see that? That carry over heat can rise 3 to 5 degrees from the temp at which the steaks are removed. Sous vide cooks the steak at a stable constant temp, its temp is not on the rise when taken out of the sous vide bath. The opposite happens when you cook a steak any other way. And temps tend to rise faster as the thing gets hotter, so you have to time a steak right so it doesn't go past temp. Take it off at 135°F and it's probably rising to 140°F before it starts to settle.
This was a particularly interesting experiment, especially after watching your sous vide journey for years. I appreciated what Max had to say because I share a similar opinion. Due to the lack of moisture loss with a vacuum sealed water bath cooked stead, sous vide steaks tend to be far more tender than if you cooked the same quality and cut with traditional methods. I like the concept of increasing the temperature of the water bath to attempt to replicate those more traditional cooking settings, while also still maintaining the moisture content that only sous vide can provide. As for my personal preferences for meat, nothing will ever top the hot sear on a charcoal fire followed by indirect finish of a steak for me. This was a fascinating one and it would be awesome to see Guga and the gang play around with the idea of a higher temperature sous vide on various cuts some more!
I think the "sous vide express" method is basically reverse sear in water bath. It takes away the benefits of both sous vide (prolonged cooking time without overcooking) and reverse sear (slow cooking with dry surface).
This is exactly it. Personally, I enjoy this method more than the "softness" you get from a long sous vide bath that I can't get over.
I came here to say this. Interesting experiment though.
You're right. It adds the guesswork back in. Absolute nonsense.
reverse sear, but dead easy. Maybe not the best cooking method but it for sure has a place.
the ease of sous vide, but with a regular grilled steak texture.
@@entropy11 this is arguably more work since you have to set up a water bath and bag the steak rather than just cooking the steak in the oven.
I think if you're going to use sous vide in this alternate way, you might as well just do reverse sear on the grill to get that extra flavor. Having to put a thermo pen in when you sous vide defeats the point in my opinion.
This is the real answer here. I"m with you. I don't think it hurts to use the other method but it feels a little pointless, no? Either way- it was interesting to watch and is good to know. ^^
I really don't think you have to. I think that was just what Guga did because he specifically wasn't used to cooking it at a higher temperature. Once you know the time, it should be the same time for every steak. Its still sous vide.
@@An.Unsought.Thought Good point. I think this method would be especially useful for people who may not have a good oven that can hold a low temperature for reverse sear and don't want to mess around with a grill outside, but still want the texture that a traditionally cooked steak offers.
I 100% agree. Kinda defeats the purpose of sous vide but If you're making a bunch of steaks sous vide with a tight schedule I'd see how this could be useful.
This is what I was going to comment. If you are going to cook in a medium that is higher than target temp, why use sous vide at all? Seems pointless
This kinda defeats the whole purpose of sous vide cooking. I don't want to have to worry about letting it sit over too long and over cooking.
i was thinking this too, sous vide is incredibly convenient for producing high-quality meat dishes. cooking a perfect steak without sous vide is achievable, but there's more babying and skill that goes into that process.
Came here to say this exact thing.
How would that happen? You literally time it the same way as the original. Just start later than you would. You people are making it sound way more complicated than it is...
@@An.Unsought.Thought in case you didn't notice from the video, he didn't pull the steak based on timing; he pulled it based on temperature. and if you have access to a thermometer, you might as well just cook it in a pan and bring it up to temperature that way.
@@An.Unsought.Thought You don't understand sous vide.
I agree with Max. Time will always make things softer if you don't overcook it, that's why some thicker cuts need to be roasted/baked/smoked/slow cooked, but steak cuts are already a lot more tender, so you need to go for flavor with high temperatures and short cooking time, which is why grilling is king.
Guga voice is so calming. Sounds like a huggable guy.
I think the quality of beef plays a huge role here! If you have "Prime" strips or filets, the fast-hot method makes sense and would probably taste better. But, "in these inflationary times", if you can only afford "Choice", then 2-3 hours at 135°F actually helps the meat become more tender. To me, this is the beauty of sous vide: making ordinary meat taste fantastic!
Hell, I did a flat iron steak for 24 hours at 131° and it was one of the better steaks I've ever had. It was only $3.99/lb at the time.
The fact that is 149 and not 150 makes me feel chest pain and shortness of breath.
PS: I have a duck video, a chicken video, a video where i am begging for money on Twitter, a walking video, a video where i am playing with my nuts... Also a patreon
I'm with you...
Guga
Hey Guga, thanks for your great videos.
After watching your videos, I have three requests for future videos:
- Please try some other cattle breeds than wagyu and American beef.
- How do you clean all your pans and other cooking ustensils so they continue to be so shiny ?
- Please cook a foie gras in a terrine using sous vide.
And yes I'll repeat those requests often. ;)
Respect that Guga took the opinion right on the chin and didn't get defensive or let his feeling come out! Respect Boss!
Just seems like more effort than it’s worth. I just like sealing it up and knowing it’s cooked to the correct temperature without babysitting it. Might as well just grill it…
Seriously, with all that effort I'd be willing to bet reverse sear on the grill is superior.
What effort? All you are doing is raising the temperature and then getting it after a certain amount of time. Why would you be babysitting it? Its the same method!
@@An.Unsought.Thought I think you may misunderstand the original poster. He's talking about traditional sous vide versus this new method. With this new method you have take out the steak when it hits the target temp to avoid overcooking it but with traditional sous vide the steak will be fine if it sits in the water bath for more time. So one is much easier if you might be doing other things while the steaks cook.
Exactly. This was a dumb idea. There. I said it.
@@nanoflower1 plus depending on the thickness of the steak you have to guesstimate target temp based off what you think the carry over will be.
Hey Guga, love both your channels - I watch EVERY single video on both. Idea for you: a series on the best way to prepare/cook every cut of meat! Could be a fun experiment, and also educational for all of us who are beginners in cooking!
apparently he has a 3rd channel
@@wnemethvargo284 ya just shorts i believe
If you want a quicker steak, don't choose sous vide. Use a grill.
But the channel is called sous vide everything 😱
Use a grill or pan if you want a steak that tastes and has the texture of steak.
I love watching your videos and your passion for what you do makes your videos 10000x better. If anyone else tried to recreate what you do without your personality and drive, would never be as memorable as you. Thank you for all that you do and provide for your UA-cam community and fans. In my book, you are the best youtuber and entertainer I've ever seen and I can't wait to see what else you have in store. I would love to see you dry age with Kiwi and papaya in a video.
Well said, I honestly prefer reverse sear of the two methods and noted that it looks more like my usual steaks on the inside.
The fact that is 149 and not 150 makes me feel chest pain and shortness of breath.
PS: I have a duck video, a chicken video, a video where i am begging for money on Twitter, a walking video, a video where i am playing with my nuts... Also a patreon
He waited 5 years and only got a choice ribeye
Guga, you should try this express method with different cuts of meat to see if there are some that do better than others. The thing I love about traditional Sous Vide is that the extra time spent at cooking temp will break down so much of the connective issues, and gelatin (hence the "slimy" feel). But some cuts will have more or less of this that needs to be broken down so it would be interesting to see the results! Great work as always!
I bought a sous vide machine and I can say for sure that the 35-40 minute/express sous vide has more chew to it. It tasted like a traditional pan-seared steak. Thank you Guga for this informational video! cant wait to try the 2hour guga-style steak!
I guess it leaves less room for overcooking, but it puts the babysitting element back into the cooking process.
I think each one of them are so used to the way each cook and eats their steaks, and that is why they differ in their opinions. Max taste buds are on point and the way he described it was perfect. Express Sous Vide is the way some high-end restaurants cook their steaks. Great video gents!!
The "express" method is called Delta-T cooking (ΔT-cooking). Interesting that the textures and juiciness are noticeably different.
Great to see some options! I love this. I don't have a sous vide circulator myself, but I do have a pressure cooker/crock pot that will hold a consistent, bacteria safe temperature (140ish) on the "warm" setting. Previously it had overdone my stakes a bit for my taste, but perhaps this method will work better. Now just have to make sure my thermometer works for this
That was so interesting, Guga. I think the difference probably results from the shorter time: the longer the steak cooks, the longer the proteins of the steak get denatured and softened. That, and I think the SousVide had more juices because the fat had longer to render.
Anyway, still hoping for horseradish dry age, and experiments for various fried side dishes: which fat is best for fries? Onion rings? Pickle chips?
Temperature is the most responsible for breaking proteins more then time. Hence low temp pasteurized items don't last as long. It's about temp not time. Citation needed of course. Take my word there with a spoon full of salt.
Looking good Guga 😎 you’ve been taking care of yourself of late, love it
I apologise if you already know this, but I find that sous vide steaks that exceed the 90min mark starts to take a different texture.
I've seen chefs unsure of which is which when sous vide for 75mins. Also I believe that anything above 105mins makes the texture start to noticeably change, even for someone with a normal palate like me. My 8 year old says its different, although he can't quite explain it.
Maybe it's like the 62.7c/60mins vs the 75c/12mins perfection for sous vide eggs
Express looks like a little bit too much of a PITA. Regular SV allows relaxed cooking and also tenderizes. Nice experiment.
love this collab, awesome people right here!
I mean it makes sense as to why you get these results. The benefit of sous vide in a water bath is that you are essentially braising the meat simultaneously while keeping it at almost exactly 135°F the whole time. Like the meat guys said, the "express" method is essentially just the premise of a reverse sear with a little bit of braising, but you won't get the collagen break down doing it traditionally.
Well, even if I don't have a sous-vide machine yet, I understand more Guga's point of view: a lower temperature over a longer period of time, gets the meat done, without sacrificing texture, flavor or juiciness. I do it even when roasting or grilling. On the other hand, if you the Express method, it's like combining reverse pan-searing: "sear" at a higher temperature and then wait for the meat to reach the desired internal temperature. But I would have done a mixed version, just like I do when searing in the pan: start with a high temp at least until the color changes and then lowering to a lower one, to preserve juices and the pinkness. Some might like the Express method due to time management issues and of the fact that maybe they don't like the pinkness.
Hey Guga just wanna say thanks for all your videos and your dedication to this community. I'm a long time subscriber first time commenting lol but you have deffinently taken my steak game to the next level!! Soo much appreciation my friend !!
This removes one major advantage of sous vide- it being a relatively hands off in terms of timing when the steak is ready. If I was to use a process similar to this, I'd use a low oven (
Guga - excited for the new channel! I keep asking and I won’t quit till either you do it or I am forced to start my own channel and do it myself! I watched you make bacon and have been making it ever since. One day I used rosemary salt for the brine and it completely changed the flavour - it was sweeter. Then I used umami salt for the brine and it made the best burger bacon I’ve ever tasted. So my request is for you to bacon again, but brine with flavoured salts and see what you think! There are a lot of different salt options out there too, so you would have as many videos out of this as you wanted to make. I’d actually love to see a bunch of bacon you made frozen until you had ten really good options that could be defrosted, cooked, and put out for a blind taste test to get the top three.
7:04 GUGA never inviting you back bro.
Best food channel! You always hit the point!
That method really seems to defeat the purpose of sous vide. Don't overcomplicate. If people wanted to time things and use internal thermometers, I don't know why they would purchase a precision cooker.
Just came to say the same thing. Second best thing about sous vide is that its hands free. You dont have to monitor for temp.
Yeah same thoughts with Max, the express way is just like reverse sear, cooking the steak to a certain temperature on a lower heat but higher than sous vide.
While some may prefer the texture of the "express sous vide" method, isn't the small difference in texture outweighed by removing the ease and flexibility traditional sous vide affords?
Hey Guga, I've been lurking your channel for some time. Lots of good cooks and advice, thanks. The express sous vide as you performed in this vide was 2 stage. An elevated water bath temp brought the steak to target temp faster, then of course you did the looking better sear. I believe that express method would be better if you were willing to add a third stage. Elevated water bath temp to reach near targeted temp, then cool the bath slightly with some ice or tap water and reset heat to meat target temp for a tenderize hold time. It would be interesting to note how long the normal wet bath control took to reach similar temperature and how much of the 2 hours was hold at temp.
The combi oven I've been looking at reports to do this to reduce time. They say the edge to edge cook degrades in relation to the amount of temp increase for the first stage over meat target temp.
Hi Guga. Do you want to try "Garam Masala" on steak. It is a super powerful spice power mix made up of virtually every Punjabi/Indian condiments. "Garam Masala" literally means "Hot Spice" in english. Looking forward to your review. Cheers
Thanks again Guga. I have learned so much from you.
If im doing sous vide, I dont want to monitor it. If im going to monitor and use a thermometer, im cooking on an actual fire for way better flavor.
love your videos man. I'll give this a try. Maybe it works with other cuts too?
You know you are in meat heaven when there is Guga and the Meat Guy AND you see an Angel!
I am grateful, for a few videos, to have found this channel, so thank you Mr Guga.
For me, it's common sense that higher temp, shorter time, SV will yields firmer results. Never mind the misleading reverse sear babble below. Sear is for the crust, not the SV cook.
I've done the same, albeit by accident! I SV'd at 57.2 in error of 52.7. I spotted my error after an hour, so dropped the temp to 52.7 quickly and continued a further hour. I got a medium steak, nice texture. Despite the half and half cock-up, the medium steak was delicious. Next time I'm going to cook at 54, for 1.30mins.
I would probably go with the traditional sous vide for a few reasons. First, traditional is basically fool proof. You drop it in the water bath for the specified time and forget it until then. With the express technique, you have to monitor it and can overcook it if you're not careful. I'd also be concerned about the bag not being sealed, as juices from the steak could escape in the process.
Great Collab guys!!
Cooking for a short time at a higher temp is just the "reverse sear method" it does in fact produce a better steak IMO since fat doesn't melt at the same temp that the protein does. By using a higher heat, the fat will increase in temperature faster than the water-based lean meat. This will give you a well rendered fat without overcooking the meat.
The problem is you need a thermometer that can go in the sous vide with this method and the reverse sear technique can be done with an oven and regular probe thermometer.
I also find that the sous vide requires a ton of paper towels to get it dry enough to sear, and it needs plastic bags which may or may not be carcinogenic... Reverse sear steaks come out of the oven ready to go, and you can sear it in the pan you already have it in.
Episode idea - Crust Experiment.
I’ve used a technique roughing up a steak with a fine grater. Oven bake reverse sear? Huge fan, love your work!
Why not reverse sear if you want a gradient? That way you get the traditional texture bit also the grill/smoke taste and stronger bark. Sous vide is about tender, moist steaks
More importantly consistent low effort and amazing results.
I may try the express method, but defeats part of the benefit of sous vide by not needing to take it out a set time
I love how you put your hand in front of your mouth while talking if theres even a bit of food in your mouth. Thank you for that. Now im off to try and convince my husband that i need a sous vide set up.. lol j/k but i love these videos.
Hey guga, you should try to experiment with Jambu. It’s a flower from north of Brazil that numbs your mouth when you chew it. It’s used in some regional dishes and to make cachaça as well. Great video as always, cheers 👊🏼
I imagine that the one cooked at a higher temperature has less juice because the bag was not sealed, allowing some moisture to evaporate as it cooked at that high temp. Had the bag been sealed I would bet it would have had more juice, or at least more than it had.
He said 130'ish. You took it to 136. Then the flame thrower. You should cook it t0 130-131, then it will rise to 132 maybe and then flame thrower that and test it.
Glad I didn't scroll down and get spoilers. Awesome that Max was in this :)
You think it could of been because of the open bag? I'd like to see you give it another comparison but both vacuum sealed this time now that you know the rough timing of the 149deg temp. Love your vids Gug ;)
agreed. Now that he knows the time is 34-35 min for that size (thickness) of steak, he should try without the thermometer and vacuum-sealed bag.
Use a Sous Vide water proof probe as the chef recommended at 1:25.
The best part about sousvide is the set it and forgot it part and not having to worry about over cooking if left a little to long. If your going to do this why not just cook the steak a regular way in a pan or on a grill. The last thing I want to do when cooking sousivde is monitor temp.
You likely can dial in the temp to pull it to get your preferred done-ness. It would be great to see the same experiment but pull the steak a little earlier so the final internal temps are closer. Then do a 3 way, full grill, slow sous vide, and express sous vide. Would be interesting to see if everyone can tell which is which and what they prefer.
Why couldn’t you vacuum seal with the Bluetooth temperature probe in the steak like you use for the grill?
The ‘technique’ is known as “Delta Cooking”, where you set a higher temperature during the cooking process than your internally desired temperature. More expensive circulators have probe thermometers specifically for this. It allows for faster pasteurisation/quicker cooking times, as well as a change in texture of the protein.
Try experimenting with cooking multiple temperatures. Cooking at the target/lower temperature until the core temperature is achieved, then increasing the temperature to (A) achieve faster pasteurisation. (B) If cooking a protein with a higher fat content or you wish to breakdown tendons and ligaments more than a low and slow approach can achieve.
8:21 Love how angel uses the fork but ends up picking it up with his hands 😂😂😂
That higher temperature sous vide seems unnecessary. Sometimes I think people over analyze things. If you’re worried about too tender or what not. Use a cast iron pan for a traditional steak.
It only makes sense if you're in a dorm room and all you have is a sous vide cooker... and you're in a huge hurry. Other than that, it's a dumb idea.
If you have a thermopen and prefer the texture of reverse seared steak, there is a neat trick where YOU CAN JUST REVERSE SEAR THE STEAK LIKE A NORMAL PERSON. Super slow equilibrium cooking with no rush to pull it out at the right moment is most of the point of sous vide cooking. I do not see how this has any advantage over a reverse sear in the oven. I'd be interested to see this technique compared to see if it offers any advantage to just tossing your pan in the oven before searing.
This seems like a technique for the 2 people in the world who have an immersion blender but no oven.
This just reintroduces the timing problem that sous vide solves. If you're going to use time or a temp probe, you might as well cook it a more traditional way. I kind of want to try it anyway though.
Suggestion to cook one still using the same temp for the steak but increase the cooking time 30 min so that it’s in between the current 2 steaks. To get the perfect texture
Guga; as I was watching this video the next one up on the que was your Oreo cookie experiment, and it made me think, what if you did an Oreo thin mint cookie experiment using Lamb
Awesome video guga
Hey Guga. Maybe more juice went out from the vacuum packed steak because the pressure was pulling it out?
Maybe you could do comparison of different wrapping/packing techniques
For me the benefits of Sous Vide, in order of importance, are the ability to get a thick steak with a consistent temp throughout and to remove one of my timing conditions for the meal (ie. I don't have to worry about the steak's completion other than when I pull it out and sear it). This new method completely removes the latter benefit, which for a seasoned cook probably isn't that big a deal, but for a pretty casual cook like myself it would have to be a pretty dramatic taste difference to do.
When making those "potato chips", do you put them in water before cooking them? Or just cut -> oil/butter -> owen?
When I make my own "french fries" in the owen I put my potatoes in water for 30 minutes before putting them in the owen. I saw some video a long time ago that putting them in water made them crispier.
Would be so cool to see more of Max! Love his vids. Maybe even feature him in Guga foods, that would be awesome!
Literally just tried this & definitely prefer cooking at 130 for hours over 30min at 149! Thanks for idea! Keep the great content coming
Hey GU-GA!!!
Absolutely love your content. My question, when cooking for people who like their steaks on the well done side... is there a sous vide method to cook theirs, and my rare, together, or do you need separate waters?
I finally got a sous vide and cant wait to try your recipes.
I tend to think the sous vide “softens” steak a little too much for a single steak as well. For cooking larger cuts a long sous vide bath cannot be beat though
Normally I do it at 130.. cos the sear will raise it another few degrees
I'm willing to believe this works better for medium than for rare to medium rare, and better for tough, fatty cuts. Perfect example: chuck steak. Either way, I'd chill it before finishing.
PS: What I do with tougher cuts is start with the temperature higher and let the temperature come down to the target temperature as the steak absorbs the heat. I do this for tougher cuts if I don't want to wait for several hours. I'll start a ribeye at 135 and let it work its way down to 130, for example, but I'll still let it go three to six hours.
Hi Guga !
You always use garlic powder to season your steak, but I was wondering if it would not be better to use other garlic seasoning like fresh garlic, garlic paste or some kind of garlic compound better ?
Would you make a video about testing different kind of garlic seasoning to find out the best way ?
Love you
He did do this video before actually
Search his videos. It's there.
With the side dish I have 2 things to say:
-Melt the butter and olive oil in a small pot instead of a microwave, unless you really know the temperature of your microwave. Some types of butter are from 40% to 50% water, at least the ones I can find in my usual supermarkets, and water splatters really easily in the microwave. With a direct source of heat there's more control with splatters and it's safer.
-I don't know about the farenheid system, but my guess is that 370 is between 185 to 190 C. Lower the temperature a bit, it cooks more evenly. Plus, in the video there are edges that are deep brownish, those can be cancerous. It's safer to cook stuff at a lower temperature, even if it takes more time.
Hey guga, love both your channels, we have a franchise here in the UK called Greggs that specializes in things such as pasties sausage rolls and other pastry based things, I am curious as to what you would think of their puff pastry Steak Bakes and what you would do improve it
Did anyone know at 3:57 when Guga wearing the wrong shirt for the channel?
Chef authorized said to only cook the internal temperature is 130ish because you still have to sear it. You cooked until 135 and it went up to 136 even before searing
So I know he wasn't talking to me...but my name is Brandon, and he pointed, soooooooo......he was talking to me.
Great video guga, been doing steaks the way you do(with a twist) for a couple years now. They're always fantastc.
what is the perfect atmospheric pressure?
wouldnt higher pressure be better? lower pressure decreases boiling points which would help lose flavor quicker as temps climb. higher pressures would allow you to cook to a higher temperature so it can break down, while keeping terpenes
Interesting take by Max. I wonder if he likes ribs with a little bite to them over "fall off the bone" doneness. My preference is with some bite. I'm going to be a little blasphemous for this channel but I've never had sous vide steak so now I'm curious about which I'd prefer.
The guys only reasoning that cooking it faster at a higher temp was better was that it "gave it time to cook properly" which shouldve been a clear indicator he has no idea what hes talking about
I like Max the meat guy, his voice is insane
Typical tik tok clickbait - but when put into practice the taste just isn’t there. 135 for life.
128 here 😁
The fact that is 149 and not 150 makes me feel chest pain and shortness of breath.
PS: I have a duck video, a chicken video, a video where i am begging for money on Twitter, a walking video, a video where i am playing with my nuts... Also a patreon
136 for me.
I had my first Sous vide steak expirence yesterday for dinner. I now see the apeal behind it and ill be buying a Sous Vide machine next monday. That was the best ribeye ive ever had.
Been using mine for about 4 years. Love it. One thing I do that Guga doesn’t is I add more seasoning after patting it dry. I think a lot of it comes off in the bag juices. But I like mine pretty salty so your mileage may vary. I have the flame thrower too. It’s really, really cool. But I actually prefer the crust I get when searing in a cast iron skillet with a whole stick of butter.
I feel that he ended up at 149F not because "it's money" like he said, but because it's about 30 minutes cooking time, which is the longest a customer should expect to wait for their food in a restaurant setting. Targeting the internal temp -- whatever you prefer 135F, 140F, 145F etc. -- for two hours is always going to produce a better more tender steak but is not well suited for restaurant service.
That "professional chef" gives off some serious Tai Lopez vibes...
I think the problem is the high temp was cooked with an opened bag and dried out. You would have to try this with a wireless sensor and seal it all up.
Hey Gugga ! You should make a video top 10 Gugga's side dish.
I love how Max and Guga just keeps talking and Angel just slides into the counter to get another slice😆
hey guga, ive been thinking, have you ever tried hanwoo (a type of korean cattle) beef on your chanels? some people have said that its better even than wagyu and it would be really interesting if you could showcase the difference between the two.