Do Veggies make ROAST BEEF Better or Worse?..SURPRISING
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- Опубліковано 18 чер 2020
- I tried cooking ROAST BEEF with veggies and another one without them. I wanted to find out which way is the best when cooking it sous vide and to my surprise these are the results.
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HOW TO COOK ROAST BEEF SOUS VIDE
I cooked it for 24hrs @ (135°F / 57°C)
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#RoastBeef #SousVide #Recipe - Розваги
Should have 3 packets - 1 with no veg - 1 with raw veg - 1 with pre roasted veg
I second this.
You beat me too it
@How Not To could have cut it into 3 pieces.
Beat me to it lol
@How Not To that was definitely a joke
1year later: hello my friends today we are going to sousvide angel
Hmm long pig sous vide!
Id watch it
Ive seen this joke 2 years ago
You think he seasons angel on only one side too?
It's just angel in a hot tub for 5 hours xdddd
The thing that really adds to the roast flavor is roasted vegetables, particularly roasted onions. They have a great deal of umami which is added to the meat itself. I recommend pre-roasting the vegetables and then sous viding with the roast vegetables in the bag.
Guga, you’ve gotta do these experiments double blind! It always seems like you go into them with expectations of what the outcome will be, then you ask Maumau/Angel leading questions 😂
Yeah, not scientific at all.
@@madhumenon it doesnt need to be perfectly scientific. Its an entertainment youtube channel.
Logan Adams Hence why I’ve still been watching for three years. I just wish he would give Maumau and Angel time to speak their unbiased opinions
@@CheeseDud agreed, he has videos where he waits to give his opinion until after they talk and I prefer it that way for sure. At the end of the day I'm entertained anyway but would be nice to hear the unbiased opinion first
i think its fine, the leading questions are good sometimes because it will get them to focus more on what hes asking and maybe get them to notice something they may have missed
"Never wash your meat."
-Guga 2020
Lol
I was about to comment this 😂😂
-helth
Legionary ah jetters how are we
OBJECTION!
Guga, please try finely chopping and browning the veggies in a pan before putting them into the bag!!!
Maybe w/o the tomato paste.
This is what I was going to comment. They don't even need to be small pieces, but at least roast or fry the veggies.
I'd also like to see a variation with sous viding all the veggies separately at their ideal temps, combining them with the roast, juices and all, and doing the 24 hour roast sous vide.
My thought was he should hit the veggies with the flamethrower (same as the meat)
@@riuphane but only if it gets the searing theme, we've got to make our experiments consistent, "ain't that right MauMau?"
I suppose one could further cook the jus with the vegetables to improve things. It makes an extra step but for those of us who love the vegetable extractions in our sauce AND who want the even cooking and tenderness of sous vide beef roast, it has to be done.
What about precooking the vegetables? I'm curious if that would make a difference
I was thinking the exact same thing!!
@@isaiahkaraitiana8444 same here..
Guga needs to see this
This was what I thought right away also
No, it wouldn't help at all. Flavour molecules are too large to penetrate past the surface of meat (except for salt ions and smoke particles).
It doesn't matter what you put in the bag, how long you leave it in there, or what temperature you bring it to, you're never going to convince any kind of flavour to get inside the meat. All any of this does is make the bag smell nice
Guga has one of the best meat channels on UA-cam hands down 🙌
THE best
YES!
u mean 2 best meat channels. GugaFoods and Sous Vide Everything
Pause
I think Johnny sins has a good met channel
I miss him saying "your sauce is DONE" he's stopped saying "DONE" for some reason 🤷♂️
@@robilala2135 your*
Deso when trying to be smart goes wrong 🤣🤣🤣
@@danielgallimore1502 your = your, you're = you are so he was saying you are sauce
Daniel Gallimore when trying to be smart goes wrong 🤣🤣🤣
Jackpot! Thank you!!!!!🤣🤣🤣
🍿😁
"never wash your meat" doctor always told me to wash it everytime you shower.
Like Guga, I like to get it out, move it around, turn it one way or another, then pat it down to dry it. Then, I guess (like you) I can wash it in the shower, as a final step.
@@PoeLemic i like to sous vide mine in the shower
@@user-tr2dh4xx6u Yeah, it's better than a toilet-bowl sous vide ...
Sigh, these cocopuffs ain't getting any better watching this..
l33tpie cocopuff is pretty good though.
cook them sous vide. 185F for 3 hours...
:’(
Sigh, these Fruit Hoops aint getting less generic reading your comment...
I'm eating fresh air and diet lemonade. This is killing me.
I make eye round regularly, it’s usually the cheapest option at the local grocery store. Salt, pepper, garlic powder, onion powder, 133 degrees for 14 hours. Awesome every time. Cold leftovers cut thin, beats most of our roast beef cold cut options for a fraction of the price.
Just a thought guga, maybe try roasting the mirepoix before adding it to the bag with the preseared meat, that should make sure the veg is cooked and flavor of the mirepoix to mingle with the meat when sous videing.
Thanks for the tip, I'm gonna try that tomorrow for Father's Day
Since I just got my sous vide yesterday, I was so glad to see this. I subscribed in a hurry. Can't wait to see more videos!
NEVER wash your meat.
Giggidy
Never beat your meat.
what about wiener schnitzel?
I followed the instructions directly. No one will talk to me
rushbcykablyat lol omfg 😂 ain’t listening
Guga try cooking the vegetables first then add to the bag with the meat I promise it will knock your socks off I do it all the time.
That sounds like a great idea.. If Guga doesnt try, I will.. :)
@@Battones Seriously, I was surprised Guga didn't do it. At the beginning of this video he was cooking them I thought that's what he would do. Either way you should do it its soo good it just makes them soft and can crush under the pressure of the vaccume sealer. I put my sealer on gentle and tap the seal button as soon as the air is vaccumed out don't keep it going any longer. I hope you enjoy. The flavor will be much better.
I was going to say the same thing. That taste of raw tomato paste would be very off putting.
How do you cook the vegetables?
@@ElCholango I guess blanch and then saute.
Thats hpw I usually cook veggies
Try using Mushrooms with sous vide. Died, mushroom boulion cube, and fresh mushrooms
I have watched most of your videos before trying
the sous vide method. I made my first top round
roast today. Just a salt and pepper dry rub.
135 for 8 hours. Finished ( burned )it in my hot air
fryer oven with butter and rosemary. You always
talk about the smell. Now I know what you meant.
This is the only method that can give you this sensation.
It came out awesome, tender, flavorful, best ever, no
comparison!!! Thank You!!!!
This was an amazing experiment. I bet the results surprised 90% of us. No way I expected the no veggie cook to be better. I also did not expect that the vegetables would be pretty much raw after 24 hours. That's CRAZY! Anyway, thanks a bunch for doing this. Now we know.
The Tomato Paste which is dry, that's what's also soaked up the juices.
Tomato paste would not soak up the juice, it would dissolve in the juice, potentially increasing it's volume. Some of the tomato paste may also be absorbed by the meat. You aren't left with a blob of gelatenous juice soaked tomato paste after cooking. To figure out the reason for the difference in the amount of juice produced, weights of all the ingredients would need to be taken before and weights of the resulting products after to determine the moisture loss of the meat and the potential moisture gain or loss in the vegetables. You would also need to run a test with and without tomato paste in both the roast with and without vegetables to determine what if any role it has in moisture release or retention of the other ingredients.
For me, the veggies with a roast is more about the veggies being braised in with the drippings and beef stock. I looooove carrots that have cooked all day with a roast. So yummy!
These videos make my day much better love u guga !! ❤
I can't find ANY vids on sous vide fried chicken VS regular fried chicken!! You ARE the most AWESOME UA-cam cooking person and I love your vids. This might be an opportunity to go head-to-head with somebody that does good fried chicken if your not??. The youtube world needs this comparison!!!!!!!
sooo weird to hear the "hype searing music" but then he doesnt eat it right after
Lmao
What happens if you pre roast the vegetables and have them nice and charred before you put them in the bag? Having them already broken down might make a huge difference!
Very interesting. I will let you know that your previous flavor changing video has really helped me do some interesting cheese combinations. Thank you so much!
You guys are awesome ever since I started watching your videos I have sous vide everything the flavor is next level hands down!
Guga: I would love to see a comparison of a traditional dry age and an umai bag dry age. I've heard so much different information from so many different people.
Uncle Guga, please make a video about your knifes.
And thank you for all your awesome videos, I've learned so much from you.
I sous vide eye round for a deli style roast beef with success. Salt pepper garlic powder a dash of Worcestershire sauce and sauteed onions. I precook the onions and definitely get a lot of onion flavor. I'm going to try presearing next time, I've just skipped the sear entirely in the past
As usual an informative, clear, no bullshit video. Thank you
"Searing meat locks juices in" myth mentioned and immediately dismissed!
Finally! Let these myths go Away. Thanks Guga!
It does though. It just doesn't mean the salt won't penetrate in a long cook. In a quick cook it wouldnt thought because of the crust
@@DimT670 It doesn't, at all
@@usabestarmy Try to cook a steak with low heat and high. Then tell wich one gets juicier
@@davyddocarmocabral2989 It's been repeatedly shown and tested that it doesn't. At most, it feels that way because of the contrast of the charred surface and the juice inside.
You just saw the dude show you the entire bowl of juices not being locked in.
It's false. Searing doesn't lock in juice.
Chefs thought- I would of added the vegetables back to the sauce and reduced it, then added thyme and red wine a reduced it further.
With all that reducing there Wouldn't be much left lol
No one's got thyme for that. The roast is hot and seared and won't wait for the sauce.
@@christianstorms3950 Yes it will😂 the roast need to rest for atleast 15 mins anyway. The sauce will be done by then.
Just got one for Christmas. Can't wait to try it out.
This reminds of my grandma's roast beef recipe, amazing job keep it up Guga!
Guga: never wash your meat
Caribbean people: say what now?!
Who the hell gets a nice cut of steak and thinks "oh I'll just run this under the sink for a while
great video. concise and to the point.
I love how this guy gets right into the video, no talking for 10 minutes before hand, straight into sous vide!
What happened to the “Shepard’s pie” that was made with short ribs??? I loved seeing it and wanted to make it
and it’s gone
Check his second channel. Googa Foods
Why didn’t he sauté the miroprois before vacuum sealing?
mirepoix, its a french word
Seriously glad you do these experiments. It has really taught me how to cook even better, much to the chagrin of a relative who fancies herself the best chef of the family.
Awesome experiment Guga!!
i was thinking there would be more juices with the veggies crazy 🤯
100% worth the experiment thx bro
What about waygu porterhouse
Why can’t you sear afterwards when sous vide-ing for a long time?
i think he's trying to replicate how you'd normally cook a roast, where you sear first and finish in the oven
Apparently it sanitizes the exterior where there would be bacteria that could grow over the long cook time.
As a fellow chef and upcoming youtuber I believe that this Beef cut is the most difficult to make good and Guga made it perfect as usual!
Inspiring work as always!
Didnt know Guga had this channel, followed it as soon as i knew! Its soo good!
It's so jarring to hear the guitar without "watch this" before it
I never been this early on a video
Me either
Me three!
Kevin Boettler me neither
Me neither
That is not what she said! 😆
Just wanted to say, your channel inspired me to finally purchase everything to start cooking sous vide! I hope this reaches you and anyone else interested in time, as I feel I jumped in at the right time. Currently Anova is having a sale. The home unit is $50 off, bringing it to $150 total. The PRO unit is 50% off!!! The total for the pro unit is only $200 right now! So...the Anova Pro is my first sous vide circulator. I am testing it now with a couple soft boiled eggs to make sure it’s functioning properly. Tomorrow...oh boy...tomorrow...I go to the butcher!!!
So good to see Mau Mau again!
Wish we could get the whole gang back together for a show here and there!!!! Awesome as always Guga.
The vegetables need to be cooked first.
Was gonna comment same thing. But how much is the question. It's all about Maillard reaction.
I miss him saying: “ i know it doesnt look that good right now, but watch this” please go back to searing after!!
He legit said that you should always sear after with steaks, but for long cooks you can't
guga I love what you do and I will show my kids these videos when I have them and when they are ready to cook
Love the videos!!! Keep them coming 😁😁
Also for a beginner, you have any recommendations on a Sous Vide cooker?
When I saw the title, I thought he was making vegetarian roast beef 😂
2:32 why cant you sear meat after sous vide-ing for a long time?
Yes that would ne nice to know. I always did it the wrong way and still have no clue why it was wrong
I tried doing it his way, pretty much the same just that the crust got soggier on the preseared one. Idk i like to do it later
Thank you Guga, you teach as well as be so interesting.
Thanks for the meater recommendation,love it.
7:06 - that is one of the most intense food-porn scenes i've ever seen!
“Hello everybody, today I'm going to paralyse my nephew angel from below the head to see if he can make roast beef better, so LETS DEWWW IT"
Whaaat
Always watching your videos before going to sleep Guga 🙂
RKL 777 ikr?! lol
Why doesn't Guga have more subscribers rofl.
Keep it up Guga and gang! We love y'all from around the world! :)
Yea, that in no way is roast beef
Technically speaking it can't be "roast" beef by way of sous vide, but I'm sure you can do something similar. You are technically correct though in that it has to be roasted.
A difference that makes no difference, IS no difference. --Spock
Have you ever tested letting the dry brine fully penetrate before the pre-sear or do you believe it doesn't matter much? Also, have you found dry brining and letting it sit, prior the water bath, has different results than just salting and immediately putting into the sous vide?
The Cryovac process does not create that burn. That comes from a steam cabinet that all of the half‘s of beef go through as a pathogen kill step. The reason the brisket and parts of the round complex show scorching is because that meat is exposed to the steam and is not covered and protected by fat. The only heat that is introduced after Cryo is a shrink tunnel that shrinks the package around the beef and that is done with every piece packaged. Great job. Love the channel.
No clue what sous vide was until I found this channel. I’m currently impatiently waiting for my first set of steaks to finish in the bath. I honestly can’t wait.
Never thought I'd be saying how mouth watering and pretty that eye of round cut looks
Hey Guga - Here's a question for you... my wife is pescitarian, but I love a roast joint and will quite often get a big lump of topside to do a slow roast. As I'm the only one eating it, I tend to have a lot left over. Never something to complain about I know, but if I ever want to use it warm it ruins the juiciness of the meat. Could I use sous vide to reheat a lump of roast beef without it drying out or losing any flavour?
I got that zin in the end xD. Greetings from br bro!!
Been a while since we seen mamau! Good to see him back!
Any particular knives you guys use? Always seems to cut so easy. Thank you!
I do topside of beef in sous vide all the time - its the only way to get it medium rare & tender with this type of cut. NOrmally do for 7 hours but will try 24 after watching htis. Nice to see pre-searing & making the most of the meat juice - Great video
respect. good to see maumau!!
I would like to see an episode on sous vide fruits/vegetables. Which veggies are actually worth sous vide? Of course, it has to be high quality stuff though. I once tried sous vide farmer's market corn on cob and it was the juiciest corn I have ever had. It was pretty sweet too. The hard part was keeping the corn down as it made the vacuum bags inflate.
Big problem in the taste test: Gunasingha completely hijacks the review due to its preconceptions!
And: correlations don’t imply causations: only because the veggies are not breaking down (pectin is only breaking down starting in the higher 70°C) doesn’t mean that it doesn’t flavor its surrounding - I consistently rapid infuse syrups, alcohol, and so on with sous vide and it works like a charm.
Here are some additional notes: the veggies were cut too big. More surface mean more possible flavor exchange. Another important one: with the vegetables Gaga increased the amount of product in the bag: hence it is likely, that the “weaker flavor came from the lesser salt content of the meat!
Another one- it would be interesting to see presauteed veggies and some broth or other liquids!
Great recipe comes out perfect every time. I seasoned a 4lb roast with 1 package of Johnny’s Au Jus powder-it rocks !
Wow that actually looks like it’s great with all of its juices as a pan sauce 😍
100% the best channel on UA-cam
Love your channel. What about roasting the vegetables before you put in the bag?
Guga, what is the hot plate you have been using for the past couple of videos?? I just moved to a place with a glass top stove and want to get a hot plate for my cast iron... I don’t see it listed in your equipment below. Keep up the awesome videos!!
I'm fairly new to Gugas channel, and I love this guy! Ive only just started to have enough time to learn how to cook well, rather than just quick meals and he's given me so many tips and tricks I would never have thought of.
I'm thinking if you roast those veggies for awhile with a bit of the juice, they'd be amazing everybody!😆
BROTHER YOU ARE THE MAN... THANK YOU FOR ALL YOU DO...
Guga, can you do this again but make Au Jus out of the roast beef sous vide juices, slice the roast beef thin and make garlic bread for Au Jus / French dip sandwiches? Something my parents use to make and it's phenomenal!
Hello hello! My first time steak sous vide and I have a question. Does it help to after drying the steak, to put it in the fridge for about 10 min to cool the outside and dry it a little more to get a better sear? Thanks for all your awesome videos!
@Guga, I really think you should have ground up all the vegetables into a paste. And maybe added some spices to it too - like a Korean marinade - soy sauce, vinegar, rice wine or dry sherry, brown sugar, gochujang, smoked paprika, cumin powder, etc. And also added a lot of cilantro and green chilies to the paste
Heya Guga, Longtime subscriber, Love your videos. I would of also loved to see if you sauteed the vegetables before the Sous Vide. That way maybe they would absorb less of the juices and impart more flavor.
Guga I was wondering if you could do an experiment where you test whether the size of the granules when seasoning makes a difference! So try different types of salt and granules of pepper and garlic vs powder etc.
Bro just the flamethrower scene got my mouth watery 🔥🔥🔥
He gets me every time when hes says let's do it 😊
put the veggies in a basket right before you bag em and give em the flame for a bit (or do the double cookie sheet trick, sandwich and flip).
I don’t own a grill, flame thrower, or a sous vide. Guga’s videos are just so good that even though I don’t cook the stuff, I still wanted to sub to both channels.
Fun experiment thanks Guga
This makes me think of an experiment you could do. Sear at the end or sear at the start? I sometimes do one or the other or sometimes both. Usually I give a quick pan sear, then into a low oven, and then sear in my oven as hot as it will go after resting. I wonder what the best strategy is.
I’m hooked on your show. I love it. Those vegetables you said keep them the same size…not sure if you mean weight, mass or…. …. Shape😳… cos I could stand three celery stalks on end to represent your one slice of carrot. The onions, well .. but its so enjoyable to watch, I’m seriously takin’ the piss because its real as and its keeping me a little bit sane in these crazy upside down times.
P.S. shoulda cooked up the mirepoix before you added it to the bag
New to Sous vide. Love your video's do you have a book? a pdf chart for time and temperature of different meets? or maybe a book you could recommend? thanks
I love this channel. So. Damn. Much.
Thank you Johny, you are a BLACK BELT! Please send over your episode request and i will do all I can to make it happen.
Couple of science things to point out here :
The only flavour particles small enough to penetrate past the surface of meat are salt ions and smoke. It doesn't matter what you put in the bag, you're never going to get new flavours "inside" the meat.
Vegetables don't cook below about 180 degrees and above, so this method doesn't do anything to help make the vegetables themselves any better, either.
Clarify your purge! All that meat juice expelled during sous vide contains a substance called myoglobin, which has a bitter and metallic flavour. Bring your purge to a low boil for a few seconds, and then pour it through a coffee filter. The myoglobin will congeal into a thick grey slime which is then easy to strain out. Your jus will taste sooo much better if you do that!
Good tip! Thanks.