Me and the team apologize, Below are Fahrenheit to Celsius conversion: ºF to ºC 120ºF - 49ºC 129ºF - 54ºC 130ºF - 54ºC 135ºF - 57ºC 140ºF - 60ºC 145ºF - 63ºC 150ºF - 65ºC 155ºF - 68ºC My apologies to everyone using Celsius. This is a mistake on our part and should not happen again. Moving forward our videos will always have both.
It’s okay Guga, people are just lazy. You can literally throw the conversion into Google! Eg: 135F to C. Simple. Keep cooking the best looking steaks on UA-cam!
I'd be the luckiest person in the world if I was able to eat his steaks and be in his video if in order to try the guga steak and huga twist food and side dishes.
The super-cheap bagging method is to use Ziploc bags. Seal it most of the way, dunk it bottom-first into a sinkful of water. The water pushes the air out of the bag, and once you get the seal down to the water line finish sealing the bag. It's not a perfect vacuum, but it's good enough for government work and costs a hell of a lot less than a vacuum sealer.
guga could destroy most steakhouses out there, but he chose to stay at home and call himself a homecook. how can anyone dislike him, he's one of the best youtube cooks ever!
He comes from a culture that eats food well done. It is popular in Latin America as well to cook steak or any meat well done. Not for me, but it’s the case I promise 😂
Finalmente un video directo a lo básico. Adoro tus experimentos, pero realmente hacia falta uno o varios videos explicando lo básico. Muy, muy apreciado este video Guga. Un abrazo desde Puerto Rico!
If you haven't already done it, please publish a book/ PDF sharing: EVERY cut, EVERY size EVERY temp EVERY season EVERY method. You are the only one I would trust.
Thank Guga.. it is hard to convince people sometimes. But have been using sou vide in a commercial kitchen for years. Not only for steak but chicken and fish. Especially salmon.. Thanks Uncle Guga. ❤
I've been watching you since you started SVE. I like all the vids you've done since the beginning but this really hit home with the comparison with reverse seer. I agree, true slower sous vide time and like 129-135 for a marbled thick steak is perfection. Keep doing what you're doing. Learned so much from you and turned 100's of people on to both your channels. Peace.
Some instant pots have a sous vide function. It might be less expensive. One of mine has slow cooker, sous vide, pressure cooker, dehydration, air fryer,and some other stuff too. I'm watching these videos because I never heard of sous vide until I saw it on my instant pot. My son and I are trying that function out tomorrow. I've had my pots for several years and use them all the time. But never used the sous vide function.
Fantastic video, Guga is the reason I ever tried Sous Vide but now it's pretty much the only way I cook my steaks. I still need to buy the flamethrower so the grill has to do for now.
Here’s an idea that may not be on your radar, how about some Pennsylvania Dutch cooking? I recently made a sous vide ham loaf that came out amazing but I’d love to see your take on it.
Try searing first, then sous vide. And use a culinary torch with butane, not propane. Much less of a mess. Get a sous vide bath, those wands with impellers are noisy. But you'll need to stir the water a couple of times until the water reaches temperature.
I dont know why u dont open restaurants world wide. U would make a killing. Ur channels and videos have already laid the foundation for success. U got this guga
This was your best video in a long long time. Your videos are usually good, this was your highest production value, absolutely on brand and no Smut, no 'savaging' anyone else. Just great clear communication, with an excellent example for each thing you mentioned. One thing I think you should make or communicate clearer, is WHY it's so important to remove the moisture from a SV steak. Moisture is the enemy of a great crust because any moisture that is left on, the pan must evaporate prior to it starting to form a crust. It means the meat is in the pan longer, and then *may* overcook. One thing that is interesting for people to learn is that the reason when you put moist meat into hot oil, that it sizzles and splatters everywhere making a mess and burning you, is that oil and hot oil are not good together. A good example of this is to wet your fingers in some water and then flick it at a hot oiled pan.
Working for Guga must be an absolute dream. I'm always jealous of these guys whether he's doing a video like this or even some of his goofy experiments.
Man, Guga, I wanna try all of these! Probably gonna do it in that order as well!!! My son & I was just in Tampa last week & I said, hmmm…. Wonder what Guga is cooking down there in Miami? Maybe one day we’ll get to meet all of y’all! We really Love watching y’all so keep up the Great Vids!
Guga, I am a long haul truck driver and I love all your videos on all your channels. Can you recommend a vacuum sealer and a sous vide cooker that I can use in my truck with a 1500 watt inverter? I really want to try this out on the road.
I know I may be the odd man out. I don't like the thickness of filet minion. I always cut them in half. Same as prime rib, I don't like it as a roast. I want that Maillard surface. Gives me an Idea for an experiment...cook in oven then season again for the reverse sear? Maybe not, got time to do it twice you have time to do it right the first time. Guess I'll have to experiment. :) Love your channel Guga. You've inspired me and I'm grateful.
I recently tried putting my 131 degree ribeye directly into an ice bath (while still in the bag) for 30 seconds. Im able to develop a heartier crust on the outside without fear of overcooking since i pre cooled the steak surface before searing. Have you tried this before?
I think you should let it rest but where is the answer Guga? The suspense is killing meee! 😂😭 all steaks looked as yummy as ever! Thanks for another beautiful video! ❤
I really wish you would do more of these things with cheaper cuts. So much of the world are struggling to even buy beef, we can't afford the best cuts. Please do more with cheap cuts, aka WalMart type meat.
Will definitely keep the express method in mind but we don't eat steak A LOT so it's usually planned out at least a little and thus plenty of time to sous vide. I'm really starting to get the pan sear technique down, what temperature to use etc. AND COMPOUND BUTTER lol best thing ever
Guga, a burning question I've had - you typically go to 135 and after searing you're right on the money. I have the Anova and use the same methods you demonstrate but have a sneaking suspicion I should be setting the Sous Vide to a lower temp for the cook to achieve 135 after the sear. My question, do you actually set your Sous Vide to 135? I usually finish with a flame thrower but have also used the kettle grill rotating the grill grate. I would love if you did a video experimenting on how how much the internal temperature climbs during the various sear methods. Thanks for the continued education. You're the best brother!
This is why he says, "no more than 1 minute", while searing the steak. You have to get the pan/grill/flame thrower hot, so you can sear it super fast. He only spent so much time basting the filets in this video because they were so thick, and the 3 textures are desirable (crust, well done, & medium rare). I generally cook my steaks at 125 F for an hour (I don't often have any 3 inch thick steaks... 1.5 - 2 inches usually). I think 135 is too high, and you can often tell in the color of Guga's videos that they are more done than the ones he did in this video. If you are concerned about overcooking the steak, you can let the steak cool to room temperature, refrigerate, or even use a freezer to chill it. This will prevent the steak from cooking as much on the inside, while you spend more time developing the crust. The only drawback is, if you don't bring it back up to temperature then it will have a cool center. I like to use hot and fast to get a crust on a 125 steak. However, I have been known to go straight from sous vide into the fridge for a quicker meal tomorrow. Just straight out of the fridge and into a skillet, grill, or torch to finish it up and bring it up to temperature. You can sear it a little harder if you are reheating it from 40 degrees, but depending on the thickness it will create more of that grey band.
Also, you can get a probe thermometer to check the temp, in the pan. Just remember that the longer you cook it with a heat source above the target temperature, the more it will need to rest and the internal temperature will climb while it rests. If you cook it until the internal temperature will be too high after resting, you can just slice it immediately to prevent "some" of the carry over cooking.
Gouga, as always love your videos. Is there a chance that "quick" method is going to screw things up for the gen pop? Maybe the wrong message when they are just trying to learn the basic sous vide? Love your channel.
Guga you did a fly by! :) How does the 3M Tape work to help monitor your temperature outside of the sous vide bag during the cook? Could you show how it works in another video? Please :)
3:05. I thought from a food safety stand point it is not recommended to leave food in the danger zone for more than 2 to 4 hours? If I am not mistaken, the danger zone was 40 to 140. So wouldn't cooking sous vide at a temp lower than 140 for more than 4 hours pose a risk?
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 using the best way to use garlic with steaks ? Love you
He uses all of these, it's depends on the purpose of the garlic, steaks he uses garlic powder,but if its a sauce he usually use garlic paste,and when he's pan searing he used fresh ones.
He finishes with garlic cloves and butter when searing. And notice he crushes the garlic only when the pan and butter is ready. That's because garlic is most potent in the first 60 seconds after you crush it.
Ive never eaten a good steak in my life, all i had was overcoooked rubber thing, which was impossible to chew. I look at this and i love you man! Now you should come to Latvia and show us how to do this, or i will just emigrate and become your son!
Guga just bought the Vestra 3L sous vide cooker that you had on your channel. Do the same principles apply even though that unit doesn't use water? Also can you use it and add ingredients to it? Like say making Dong po rou where you need add water, spices and slow cook the pork belly after its cooked? Thanks in advanced.
Have you ever heard of the sous vide oven from Anova? It does not need the steak to be in a bag. Would love to hear your thoughts about it. Keep up the good work guys!
@@BatCaveOz Thank you, that makes sense, I had never heard of this method before. So you stick the tape to the bag, then position the meat behind the tape in the bag, then stab or push through the tape, bag, and into the meat, the tape fits snugly around the sensor not allowing air in or water?
A little off point but I have a question. How long can you keep a sirloin steak that was cooked at 139`F for 2 hrs? It's still in the sealed pouch, NOT seared yet.
So My wife just bought a bunch of "stuffed" meat from Don's Meat Market in Lafayette Louisiana. What should I sous vide, and what should I not? Stuff roast, stuff pork chops, boudin, chicken breast with crab/cornbread dressing....etc
Im new to sous vide and been having very hit and miss results... ive followed steps too a tee with an An Anova setup... example I did mashed potatoes at 190* for easily 8 hours... still hard and raw!!?? I did a chuck roast at 135 for a very extended time hoping it would break down like ive had in a slow cooker results.. it was a perfect medium rare but stil tough and chewy.. and for flavor Im finding less seasoning is better!! What I put on that chuck roast liberaly made that meat sooooo salty!! I had to wash the meat under the faucet just to eat it... the rest i plan to use for stew. Round 3 ribs were a smashing hit though!!! Everything ive done is using vaccume seal bags, good seals no leaks. My water stays perfectly clean... cooking is a passion and hobby so try try again!! Also fair to say im have a finding good meat issues iny area!! My last mom and pop with a real butcher went under... nothing but big corperate now... im 99% sure all this beef is old dairy cow... and cuts are paper thin to keep cost down... I went to one at 7am on the dot this "saturday" morning to get first dibs and not much on display was even pleasing... ugghhh.
These are the types of videos that brought me to your channel. Not the “I dry aged my steak in shit, and this happened!!!” videos. More instructional videos please!
If using a searing torch (flamethrower), what do you recommend placing the meat on? Trying to figure out the safest pan / material for use with the torch.
Me and the team apologize, Below are Fahrenheit to Celsius conversion: ºF to ºC
120ºF - 49ºC
129ºF - 54ºC
130ºF - 54ºC
135ºF - 57ºC
140ºF - 60ºC
145ºF - 63ºC
150ºF - 65ºC
155ºF - 68ºC
My apologies to everyone using Celsius. This is a mistake on our part and should not happen again. Moving forward our videos will always have both.
155 is 58?
It’s okay Guga, people are just lazy. You can literally throw the conversion into Google! Eg: 135F to C. Simple. Keep cooking the best looking steaks on UA-cam!
@@matthewhorwat7540"68"
@@EverlastingTorrhe's absolutely right
Freedom units are just silly
I can't be the only one willing to travel all the way to his house just to try his steak
You're definitely not the only one. I've also asked my husband to get me an immersion circulator for Yule. :D
Maybe kind of sounds like stalking to me…
I would love to do that. But yeah, I get what you mean.
I'd be the luckiest person in the world if I was able to eat his steaks and be in his video if in order to try the guga steak and huga twist food and side dishes.
I have made it the same way he does on the grill and boy is it good!!
The super-cheap bagging method is to use Ziploc bags. Seal it most of the way, dunk it bottom-first into a sinkful of water. The water pushes the air out of the bag, and once you get the seal down to the water line finish sealing the bag. It's not a perfect vacuum, but it's good enough for government work and costs a hell of a lot less than a vacuum sealer.
guga could destroy most steakhouses out there, but he chose to stay at home and call himself a homecook. how can anyone dislike him, he's one of the best youtube cooks ever!
Honestly, this is a far better option. Restaurant biz is stressful. Making UA-cam videos is way more laid back!
I swear to god, if Guga opens a restaurant… it has the potential to become one of the biggest culinary events… ✨
I fully enjoy this style of teaching that Guga takes the time to do. Perfect to watch while having my cup of coffee
LITERALLY doing the same thing, watching it right now at a cafe' while sipping at my coffee across the road from work
I started sous vide cooking following your videos, and I have now mastered the different techniques... thank you Guga, you are simply THE best!!!
How did Guga keep a straight face when he was explaining well done cook times? 😂😂
That's assuming he did it all in one take lmao.
I was surprised he wasn’t bashing people for it 😂
@@Luisv951nah, he’s always nice about it, but he usually encourages medium rare
Hahaha I was totally waiting for a smart arse comment
He comes from a culture that eats food well done. It is popular in Latin America as well to cook steak or any meat well done.
Not for me, but it’s the case I promise 😂
Finalmente un video directo a lo básico. Adoro tus experimentos, pero realmente hacia falta uno o varios videos explicando lo básico. Muy, muy apreciado este video Guga. Un abrazo desde Puerto Rico!
If you haven't already done it, please publish a book/ PDF sharing:
EVERY cut,
EVERY size
EVERY temp
EVERY season
EVERY method.
You are the only one I would trust.
Thank Guga.. it is hard to convince people sometimes. But have been using sou vide in a commercial kitchen for years. Not only for steak but chicken and fish. Especially salmon..
Thanks Uncle Guga. ❤
Philistine! NEVER, EVER cook salmon!
I literally bought a sous vide stick just a few days ago. So perfect timing on this video.
I've been watching you since you started SVE. I like all the vids you've done since the beginning but this really hit home with the comparison with reverse seer. I agree, true slower sous vide time and like 129-135 for a marbled thick steak is perfection. Keep doing what you're doing. Learned so much from you and turned 100's of people on to both your channels. Peace.
9:58 Can you clarify, using the tape, do you use a meat thermometer to check the temp of the tape or something? Thank you!
This is a master class in cooking steak! I've got to try the express method for my ribeye cap steak!!!
This tutorial format is so nice to watch!
I waited so long for this class by Guga. Now I NEED to buy a sous vide machine!
I am seriously contemplating it! 🤣
When you get one, you will sous vide everything.
Some instant pots have a sous vide function.
It might be less expensive.
One of mine has slow cooker, sous vide, pressure cooker, dehydration, air fryer,and some other stuff too.
I'm watching these videos because I never heard of sous vide until I saw it on my instant pot. My son and I are trying that function out tomorrow. I've had my pots for several years and use them all the time. But never used the sous vide function.
One of my bucket lists is to visit Guga's home, take a tour, and let Guga cook me some steak and a side dish. 😂
Very well edited ! I liked this one a lot ! Great times !
Guga im from fl and recently found ur channel you taught me so much about cookin steaks i appreciate u my man hope much sucess comes urs way
Fantastic video, Guga is the reason I ever tried Sous Vide but now it's pretty much the only way I cook my steaks. I still need to buy the flamethrower so the grill has to do for now.
Here’s an idea that may not be on your radar, how about some Pennsylvania Dutch cooking? I recently made a sous vide ham loaf that came out amazing but I’d love to see your take on it.
This was a very important video. Lots of info. I'm not new to your Sous vide videos but I learned a lot. Cheers.
Guga rules!
I much prefer cooking at home for myself, family , and friends. Sometime just for me and the dog.
Guga is the best.
Guga has the best and the luckiest team in UA-cam history.
Try searing first, then sous vide. And use a culinary torch with butane, not propane. Much less of a mess.
Get a sous vide bath, those wands with impellers are noisy. But you'll need to stir the water a couple of times until the water reaches temperature.
I am going to try this tonight. Thanks for sharing. I'm looking forward to this!
I dont know why u dont open restaurants world wide. U would make a killing. Ur channels and videos have already laid the foundation for success. U got this guga
Really like how specific you are with everything here. Thank you! Very informative.
This was your best video in a long long time. Your videos are usually good, this was your highest production value, absolutely on brand and no Smut, no 'savaging' anyone else. Just great clear communication, with an excellent example for each thing you mentioned. One thing I think you should make or communicate clearer, is WHY it's so important to remove the moisture from a SV steak. Moisture is the enemy of a great crust because any moisture that is left on, the pan must evaporate prior to it starting to form a crust. It means the meat is in the pan longer, and then *may* overcook. One thing that is interesting for people to learn is that the reason when you put moist meat into hot oil, that it sizzles and splatters everywhere making a mess and burning you, is that oil and hot oil are not good together. A good example of this is to wet your fingers in some water and then flick it at a hot oiled pan.
Hey Guga, how about a sous Vide care and maintainance video please?
Guga is a great teacher
Thanks, Guga! Gotta try this over the weekend!
Working for Guga must be an absolute dream. I'm always jealous of these guys whether he's doing a video like this or even some of his goofy experiments.
That animation at 3:24 was top class! 10/10 editor
Man, Guga, I wanna try all of these! Probably gonna do it in that order as well!!! My son & I was just in Tampa last week & I said, hmmm…. Wonder what Guga is cooking down there in Miami? Maybe one day we’ll get to meet all of y’all! We really Love watching y’all so keep up the Great Vids!
Guga, I am a long haul truck driver and I love all your videos on all your channels. Can you recommend a vacuum sealer and a sous vide cooker that I can use in my truck with a 1500 watt inverter? I really want to try this out on the road.
So great to see the advanced techniques you showed on this vid, those will come in handy I am sure.😀👏
Loves these videos, they're more thorough
I know I may be the odd man out. I don't like the thickness of filet minion. I always cut them in half. Same as prime rib, I don't like it as a roast. I want that Maillard surface. Gives me an Idea for an experiment...cook in oven then season again for the reverse sear? Maybe not, got time to do it twice you have time to do it right the first time. Guess I'll have to experiment. :) Love your channel Guga. You've inspired me and I'm grateful.
(Channels*) Both deserve respect.
I recently tried putting my 131 degree ribeye directly into an ice bath (while still in the bag) for 30 seconds. Im able to develop a heartier crust on the outside without fear of overcooking since i pre cooled the steak surface before searing. Have you tried this before?
🐠 DRY AGE IN CAVIAR!! 🐠
COMMENTED ON ALL YOUR VIDEOS
FOR 26 MONTHS IN A ROE! 2 YEARS+
Not how that works
Learned something new today! Thanks Guga. Going to have to give delta cooking a try.
I'm so glad I just stumbled accross guga!
He has another channel, too!
I think it's Guga foods ?
Anyway, my son and I watch it. Lots of experiments in traditional steak cooking.
Guga coming up with the clutch for us all to impress in the next dinner party...
Abraço Irmão!
I think you should let it rest but where is the answer Guga? The suspense is killing meee! 😂😭 all steaks looked as yummy as ever! Thanks for another beautiful video! ❤
Thanks Guga! Also little suggestion also yo add centimeters when you use inches. Most of the world use centimeters and celsius
I really wish you would do more of these things with cheaper cuts. So much of the world are struggling to even buy beef, we can't afford the best cuts. Please do more with cheap cuts, aka WalMart type meat.
Learn alot from you, starting Sous Vide soon.
So good to see a Sous Vide video!!!
Will definitely keep the express method in mind but we don't eat steak A LOT so it's usually planned out at least a little and thus plenty of time to sous vide. I'm really starting to get the pan sear technique down, what temperature to use etc. AND COMPOUND BUTTER lol best thing ever
I learned how to cook steaks so well because of Guga, now he shows me Sous Vide, oh yeah gonna change the time on my cooking
Hey, Guga. These videos are awesome. Odd question: Is the water in the tank just normative tap water?
I think it is
LOVE this longer form content
Guga, a burning question I've had - you typically go to 135 and after searing you're right on the money. I have the Anova and use the same methods you demonstrate but have a sneaking suspicion I should be setting the Sous Vide to a lower temp for the cook to achieve 135 after the sear. My question, do you actually set your Sous Vide to 135? I usually finish with a flame thrower but have also used the kettle grill rotating the grill grate.
I would love if you did a video experimenting on how how much the internal temperature climbs during the various sear methods. Thanks for the continued education. You're the best brother!
This is why he says, "no more than 1 minute", while searing the steak. You have to get the pan/grill/flame thrower hot, so you can sear it super fast. He only spent so much time basting the filets in this video because they were so thick, and the 3 textures are desirable (crust, well done, & medium rare). I generally cook my steaks at 125 F for an hour (I don't often have any 3 inch thick steaks... 1.5 - 2 inches usually). I think 135 is too high, and you can often tell in the color of Guga's videos that they are more done than the ones he did in this video. If you are concerned about overcooking the steak, you can let the steak cool to room temperature, refrigerate, or even use a freezer to chill it. This will prevent the steak from cooking as much on the inside, while you spend more time developing the crust. The only drawback is, if you don't bring it back up to temperature then it will have a cool center. I like to use hot and fast to get a crust on a 125 steak. However, I have been known to go straight from sous vide into the fridge for a quicker meal tomorrow. Just straight out of the fridge and into a skillet, grill, or torch to finish it up and bring it up to temperature. You can sear it a little harder if you are reheating it from 40 degrees, but depending on the thickness it will create more of that grey band.
Also, you can get a probe thermometer to check the temp, in the pan. Just remember that the longer you cook it with a heat source above the target temperature, the more it will need to rest and the internal temperature will climb while it rests. If you cook it until the internal temperature will be too high after resting, you can just slice it immediately to prevent "some" of the carry over cooking.
Great video Guga! - Thanks so much. - Cheers!
Gouga, as always love your videos. Is there a chance that "quick" method is going to screw things up for the gen pop? Maybe the wrong message when they are just trying to learn the basic sous vide? Love your channel.
Thank you, Gaga!
hahahaha
Excellent video, guys!!! Thank you so much for posting it.
Guga you did a fly by! :) How does the 3M Tape work to help monitor your temperature outside of the sous vide bag during the cook? Could you show how it works in another video? Please :)
Guga master class!? Huge!
I appreciate you man, thank you for sharing your knowledge ❤
Great video. Thank you fur your wonderful videos
3:05. I thought from a food safety stand point it is not recommended to leave food in the danger zone for more than 2 to 4 hours? If I am not mistaken, the danger zone was 40 to 140. So wouldn't cooking sous vide at a temp lower than 140 for more than 4 hours pose a risk?
good question
gotta love the description guy
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 using the best way to use garlic with steaks ?
Love you
He uses all of these, it's depends on the purpose of the garlic, steaks he uses garlic powder,but if its a sauce he usually use garlic paste,and when he's pan searing he used fresh ones.
He finishes with garlic cloves and butter when searing. And notice he crushes the garlic only when the pan and butter is ready. That's because garlic is most potent in the first 60 seconds after you crush it.
Can you tell us the timings if using a frozen steak for the sous vide express method?
Love to see your tips on thin steaks in any one your channels. I always get it wrong and it turns out too salty
Ive never eaten a good steak in my life, all i had was overcoooked rubber thing, which was impossible to chew. I look at this and i love you man! Now you should come to Latvia and show us how to do this, or i will just emigrate and become your son!
I would love to see you do a review on the pepper cannon, if it works it would be great for steaks.
Guga’s dance after taking a bite of the fillet mignon just got me cracking up😂😂😂😂
Guga can you try cooking steaks on a Griddle? Would love your opinion and techniques to cook steak
Try the msg of Ghana onga cubes
Thanks for putting F to C. Europe watches your videos too. .. 🙂👍🍺.. Cheers from Denmark ..
Great video!! I could have just eaten and this video would have made me hangry because I couldn't partake. Also, what happened to Maumau??
Sous vide is great but Reverse sear results in a superior crust IMO, since it dries the exterior while it come to temp, versus sitting in juices
Nice video, is there any reason why you can't vacuum seal a cordless thermometer inside the bag? I haven't seen that done yet. 😅
can you use a stove top to do the same thing or is it to hard to control the temperature
Hey guga big fan here from UK London
I been following you for a while
You never said what temp to use to do the express sous vide method
You know what I’d like to see is an episode that compares all the best compound butters Guga has made and decide on the king.
Guga just bought the Vestra 3L sous vide cooker that you had on your channel. Do the same principles apply even though that unit doesn't use water? Also can you use it and add ingredients to it? Like say making Dong po rou where you need add water, spices and slow cook the pork belly after its cooked? Thanks in advanced.
Have you ever heard of the sous vide oven from Anova? It does not need the steak to be in a bag. Would love to hear your thoughts about it. Keep up the good work guys!
would you mind making and experiment: SousVide vs Cooked in a Bag? Same cut, same time, same temp.
Beauty of American cooking.. "set it and forget it" ... Couldn't have described it better
How do you use the 3M tape? To do what? To attach a temperature probe, it is unclear.
Yes, that's what he's implying. You can use your probe and monitor the temp in real time just like if you using the oven or grill.
You push the probe through the tape, though the bag and into the meat.
@@BatCaveOz Thank you, that makes sense, I had never heard of this method before. So you stick the tape to the bag, then position the meat behind the tape in the bag, then stab or push through the tape, bag, and into the meat, the tape fits snugly around the sensor not allowing air in or water?
What if the steak is frozen? Do you want the steak at room temperature before cooking?
A little off point but I have a question. How long can you keep a sirloin steak that was cooked at 139`F for 2 hrs? It's still in the sealed pouch, NOT seared yet.
You are the reason I started eating picanha. Quick question on your sous vide express formula. Does the steak starting temperature matter?
So My wife just bought a bunch of "stuffed" meat from Don's Meat Market in Lafayette Louisiana. What should I sous vide, and what should I not? Stuff roast, stuff pork chops, boudin, chicken breast with crab/cornbread dressing....etc
What container are you using ? Thank you. Great video
WHICH DEVICE ARE YOU USING ? I have the NANO by Anova.....is there one you PREFER MORE?! Thanks again, CHEERS
Im new to sous vide and been having very hit and miss results... ive followed steps too a tee with an An Anova setup... example I did mashed potatoes at 190* for easily 8 hours... still hard and raw!!?? I did a chuck roast at 135 for a very extended time hoping it would break down like ive had in a slow cooker results.. it was a perfect medium rare but stil tough and chewy.. and for flavor Im finding less seasoning is better!! What I put on that chuck roast liberaly made that meat sooooo salty!! I had to wash the meat under the faucet just to eat it... the rest i plan to use for stew.
Round 3 ribs were a smashing hit though!!! Everything ive done is using vaccume seal bags, good seals no leaks. My water stays perfectly clean... cooking is a passion and hobby so try try again!!
Also fair to say im have a finding good meat issues iny area!! My last mom and pop with a real butcher went under... nothing but big corperate now... im 99% sure all this beef is old dairy cow... and cuts are paper thin to keep cost down... I went to one at 7am on the dot this "saturday" morning to get first dibs and not much on display was even pleasing... ugghhh.
These are the types of videos that brought me to your channel. Not the “I dry aged my steak in shit, and this happened!!!” videos.
More instructional videos please!
Great info! Using the express method, can I add 1/2 hour to cook time if my protein is frozen like I do using the traditional method?
Guga dry age a steak in those curry cubes. They are basically playdough and you can cover a steak with it
Angel keeping it real as always. “I’ll take the filet” 😂😂
U changing up your style videos I like it
If using a searing torch (flamethrower), what do you recommend placing the meat on? Trying to figure out the safest pan / material for use with the torch.
who makes that hot plate? thanks..great video
I loved this style of video