Sous Vide SEASONING EXPERIMENT - Should you SALT BEFORE OR AFTER Sous Vide?
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- Опубліковано 17 вер 2024
- You guys asked and I deliver! I put the SALT BEFORE or SALT AFTER SOUS VIDE to the test! For this experiment I used prime sirloin steak. Yes I wanted to use picanha but to change it up a little I used Prime USDA Sirloin Steak. On this experiment I answer this very controversial question. Should you season your steak before or after sous vide? I even went further doing a 3rd experiment! Which is season the steak after searing.
The experiment is as follow, every steak is exactly the same. It has the same good old stuff which is salt, pepper, onion, garlic and organic thyme. The only difference is the timing for the salt and pepper was applied. I am please to let you know that all 3 of us had the same conclusion on which one is best! I know some folks might not agree but for this test this was the result we had. I hope you enjoy the video as I when the extra mile on this one to make it entertaining for you to watch. Thank you so much for watching and your support is very much appreciated!
HOW I COOKED THESE SIRLOIN PRIME STEAKS SOUS VIDE
These steaks were cooked at (135°F) (57.2°C)
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Your editing skills are amazing! It's great watching how you've changed in such a short time since starting this channel. Everyone's on camera presence has also improved exponentially.
I concur! I also love the new music. Hearing the old music over and over got kinda annoying. The new music is more subtle and switches things up. Also... good on the added overlay graphics.
Jacob Held thanks for noticing, I spend a lot of time on this video. If I tell you, you would not believe how long I spent on it. But it makes it all worth it when I receive the support from subs like you. Thank you, really I am very grateful. 👍👍👍
Yeah, the difference is clear beetwen before and now, me like it!
Jacob Held yeah definitely much better
Man I love your videos so much! I'm like binge watching your videos
Would love to see a test and results on seasoning at different times before Sous Vide. 24 hours, 8 hours, 4 hours, right before cooking.
I think you guys could expand on this & the restaurant test
1. Salt before cooking
2. Salt, bag, refrig overnight, then cook
3. Salt, bag, freeze, then cook from frozen state
I do #3 quite often with large packs of meat, I always wondered if it worked against me. Thanks for the videos!
I have always been wary of the amount of salt you season steaks with. I did a similar experiment with one steak sous vide and another the normal way I grill a steak. Steak 1 I seasoned and left out on the counter to come up to room temp for 3 hours and Steak 2 I seasoned the same way and quantity and sous vide it for 1.5 hours at 130F. I get my grill really hot and seared off both steaks. The sous vide steak was more tender but not as tasty (seasoning wise) as steak 1. So while I may question the amount of seasoning you use I believe you need to because the meat loses the seasoning effect in the sous vide process! Always love your videos! Thanks guys!!
You guys rock. Period. Thanks for the work and time you put into this.
Thanks for noticing, spend alot of time on this one video alone.
Sous Vide rack!! Ordered one of these bad boys off your links. Thanks for including all the info in the description. Great channel.
I've been cooking Sous Vide for a few years now and this channel has changed how I've been cooking. I have started adding herbs and seasoning before the cook, it makes a hell of a difference. Thanks guys keep up the videos....p.s. I have the Anova Culinary Bluetooth Sous Vide Precision Cooker, 800 Watts, Black from amazon and it works amazing, it looks like is even on sale right now for $109 prime case anyone is looking to buy their first sous vide machine.
Thank you...👍👍👍 yes anova rocks.
I still believe searing in cast iron with butter tastes better then the torch. What do you think?
yes I will be doing that soon, but in the office I can't use cast iron. I believe cast iron produces a better crust but have not tested side by side and I will do that soon. 👍👍👍
Allen Shapiro are we sous vide cousins?
did you weigh the seasoning?
Moses Shapiro we just be! Come over for grub! 😬😂
+Sous Vide Everything, get an induction cook top for the office. You can use cast iron pans, heats up quickly, and works great.
Ninja makes me laugh, his face literally reads "I don't care, just give me more meat." Legend.
The other day I went to a Brazilian steakhouse and they asked if there were any cuts of meat I wanted specifically and I asked for picanha and I when it came out and I tasted it I new why it was the best steak in the world.
I 100% agree with you... 👍👍👍
it's called rump cap in English.
Ive been in search for a place around me that sells it
WaffleNova you have to specifically ask for that cut at your local butcher with he fat on. in the USA the cuts of meat from the cow butchery are not as segmented. Brazil has much more segmentation of the cow on their end so here you really need a butcher shop.
Just wanna say, i love what this channel is turning into. awesome comparisons and music.
+christopher rothstein thanks. 👍👍👍
Try using the same method of pre-seasoning and then use some big flaky finishing salt after searing. 👍🤤
👍👍👍
I took a 2 inch thick chuck roast and covered it completely with kosher salt and let it sit for 2 hours, then rinsed well with cold water then sous vide for 24 hours at 135 degrees ... oh my goodness it was awesome in flavor and tender!
Hey! Very excited for your reviews of the equipment :D Looking forward to it!
+Sarabeth Steckerl thanks. That video soon. But first I will test them like hell. Than I will let you know. 👍👍👍
Thank you for doing these informative videos! I have heard that you shouldn't use fresh garlic. Something about a metallic taste... I would love to see a taste test video on fresh vs powdered garlic. I apologise if you have already done this. Keep the awesome videos coming!!
+Kevin Bergsjo fresh vs power soon.
Can you add asafoetida to this test? I've stopped using fresh garlic in the bag after a Culinary Institute of America chef recommended it as a garlic replacement. Fresh garlic gives a slightly bitter taste when used during the sous vide process and asafoetida is the perfect subsitute for those looking for a garlic flavor.
Well, yes. Anyone who understands the basics of charcuterie could have told you as much. Kenji over at Serious Eats has written quite a bit about about "dry brining" and the effects it has on meat, such as greater moisture retention during cooking.
Great experiments! I'm becoming a better steak-cook by watching your videos. This channel was what I missed, but didn't knew it. Keep on the good work. BTW, you guys are a great mix of different characters, which makes your videos really good. More....
what the hell do you all do for a living that this is your lunch break lol love the channel btw
Q and A soon. 👍👍👍
Mamao??
Sous Vide Everything can't. Wait :)
Great experiment. Conclusion, add salt/pepper etc before sous vide
I always look your videos, specially before cooking
31k subscribers! I knew this would be a great channel when I watched 5 or 6 shows randomly. Looking forward to showing all my friends. This has been something I've wanted to try for 2 years. Keep the great ideas coming!
+Emmett Childress, Jr. thanks. I appreciate the support very much. 👍👍👍👍👍👍👍👍👍👍
You all have more than earned the support!!!! The "show"is fun and informative. Keep bring the quality content...it looks so amazing!!!!
Music is just beautful, congratulations.
I am very happy you give the next step into comparing Sous Vide equipment. I hope you choose the right parameters.
I have to confess that your videos are my tool for loosing weight; just watching them and I end with no hunger at all.
Thanks for your effort!
Thank you...👍👍👍 please give me ideas on how you think the test should be ran for the sous vide machines. That helps.
Terrific video. I've been torn between salting before or after. So here's how I decide: if the piece of beef is already vacuum sealed from the store, I don't bother seasoning it before cooking it. If it's open, I season. Grass fed beef is expensive as heck but it usually comes vacuum sealed so I just pop it in the tub and cook it, then season and finish with butter on a very hot cast iron pan. Searing is done on the deck otherwise my wife will throw me out of the house 😀. I'm not as much of a connoisseur as you guys so I'm happy either ways. Thanks for doing the comparison.
I can agree with you here. 👍👍👍
Why'd you use different salts?
Think about it, if I used coarse sat on the others it would just fall out. It does not dissolve. 👍👍👍
True, but for the sake of science and consistency you should have used the same salt for all three and measured the amounts :) Real unrefined course rock salt or sea salt tastes so different from (what we in the Netherlands) use as table salt (which is 100% pure refined NaCl with added iodine). What types of salt did you use in the video?
Also: great video! I remember watching these when you were still small channel. The quality has improved by a huge amount!
Fine grain salt is just gonna be stronger than coarse grain anyway. Using coarse grain salt would not have changed anything in this situation.
It would have been so awesome if you added the same amount of salt, such as a certain weight percent of the meat...
c'mon guys, his tests are very consistent. it would be more inconsistent if he used coarse salt on b and c. and i trust that he used the same type of salt, just with a fine grain to it. don't deal with him like he is trying to precreate the outcome. if you see the video with the butter you will understand that he shows his mistakes in his opinions. also it is just cooking, you apply some principles of physics, but let us not make this whole proccess a laboratory experiment.
I always pre-season before sous vide, and i even put a little pat of butter in the bag, like a tablespoon, it will turn even the cheapest junk steak into something amazing.
You are doing it correctly.
I think pre-seasoning with salt is always better. Salt is the only seasoning that will penetrate the meat to any depth. I season mine the day before with salt and leave it uncovered in the cooler, the salt will pull the juices into the meat and enhance the flavor of the meat.
i liked the fact you let it rest over night, i do that with my steaks when i grill. always get the best results that way. cant wait to see the reviews on the cookers, help me decide what one i want.
+Kelly Satterfield thanks. Stay tune for the video. Will be testing them all out.
Ive done a few experiments: All done at 129 degree Fahrenheit. With RIB EYES
1. Butter vs no butter- seasoned with salt, pepper, garlic salt. cast iron skillet. w/ olive oil
2. raw onion/garlic vs sauteed onion/garlic then into sous vide - seasoned, S/P/GS one had either both raw onion/ garlic, other has sauteed onion and garlic.
3. season before vs season after- seasoned S/P/GS. raw onion, raw garlic. both sauteed juices with onions and garlic and poured on top final product.
4. cast iron skillet vs searzall
My Results. (atleast 3 people each)
1. W/ butter it gave the melt in your mouth feeling,
W/O butter felt like a regular seasoned steak.
2. Raw onion/ raw garlic had less of an onion and garlic flavor, but the onion and garlic were still useful after going into the bath. used both with the juices to sauteed with butter and olive oil to have on the side.
Sauteed before, had more flavor. but when it came out thew onions were very mushy and i threw them out. and kept the garlic
3. same results as you people preferred preseason before going into bath.
4. I just received my searzall maybe less than a week ago, and im still learning how to use it. so far, I prefer using cast iron skillet because you can have it seared with olive oil and butter.
Looks like we came up with pretty much same results. 👍👍👍
I just got my Joule today you have been a great inspiration. I'm a huge foodie and every time I'm just a little off on my desired doneness. I know sous vide will help with that and make things less stressful. Thank you for your A+ content.
Thank you for your ongoing effort. You guys pretty much got me in to Sous Vide cooking and you keep on helping me improve. I have cooked so many beautiful dishes thanks to you. It has been mentioned before, but it is worth repeating, your videos are better and better. All the best to you and long may it continue. 10/10
awesome glad to hear. Thank you so much for you ongoing support means everything to me.
I gotta say, Guga... seeing these older posts vs. the newer ones... AMAAAZING! I don't have any clever experiment requests, but if I were to request anything, it would be if somehow subscribers/fans could have an actual taste of a "Guga Steak v.2021". I mean, are family-owned "Guga Steakhouse" chains gonna be showing up or not? 😉
I certainly hope so. Cheers 🍴🥩
Great video as always, I was looking forward to this one.
Great job keeping us excited for the next video. Can't WAIT !!
Keep up the good work man!
Thanks I appreciate that.
I told ya, you look like Cuban Superman!
Great vid, I like the different experiments you did. Like the new music selection but am also happy you didn't change the searing music. NEVER CHANGE THE SEARING MUSIC!!!
Also, I have the Sous Vide Supreme, and while the all-in-one aspect is great I kind of envy the versatility of a water circulator like a Jules. With the SVS, the capacity is the capacity, and that can limit how much you can cook at once. With the other circulators you can attach them to bigger containers.
Thank you so much, that music is my channel brand and I dont think I will ever change that one. Thank you for the support. 👍👍👍
Guga, your videos are so professional. The slow motion close ups are incredible. Great video man!!
Great video! I was just telling my Mom about this channel yesterday when she gave me a new Sous Vide cookbook. I got an Anova for Christmas, and while my Mom isn't interested in trying out this cooking technique herself, she has helped me get the proper equipment to make things easier for me. I have a few disabilities - one of the biggest issues being an intolerance for heat - and my Mom loves that I can use this method of cooking and it does not exacerbate my symptoms. You need to try making corn on the cob - my boyfriend said he's never had better (and so did my family)!
Awesome glad to hear. About the corn on the cub, its on the next video coming up thursday. Check it out. Please say hi to the family for me.
My personal preference is to season before sous vide cooking, then season again just before searing, and it's perfect. If I make a sauce out of the bag juices, then i don't have to do the second seasoning, but the double seasoning works the best for me.
I am in agreement with you, I have not tried double seasoning as it was not needed but you are doing it the best way in my opinion.
Pre-salting and seasoning will penetrate the meat, like brining, as long as you let it rest like you did. It will also hold more of the natural juice's in. Great video, very informative. Keep up the grate videos.
Thank you so much.. 👍👍👍 I appreciate that.
Thank you, your doing a great job. Your channel is growing fast. Great content and great subject. I built my own sous vide cooker a few years ago, just love the results. Your up coming comparison will help a lot of people make their own choice.
For me I season after. If I'm slicing the meat a sprinkle of flake salt while resting then a few flakes on a slice is awesome. It also means people can salt to their preference. I also like the way salt tastes like this. Also salting after SV and then "burning" the steak is never going to work.
salt and pepper are one thing, kind of required for any steak. what about garlic powder, onion powder, etc? some people dont want that on their steak so it would easy to prepare for a group of people and just reheat each persons preference like you explored in another video knowing how other seasons worked out
Man your video editing skills are really good! I don't even subscribe to a channel even if I watch it regularly, this is the first time that a single video has earned a subscription from me!
Keep up the good work!
Wow, wow, wow I thank you very much for that! I appreciate very much your support. you get BIG 👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍 from me!
I love you guys for performing these types of tests with sous vide. It's so helpful!
THanks I appreciate that.
I’m a huge fan. Your channel has gotten me interested in Sous Vide cooking. And your videos also help with the way to cook steaks. I’m really looking forward to your review on the various brands of machines.
loving the new music guys!
Thank... 👍👍👍 all new videos have new songs. 👍👍👍
Sous Vide Everything what song is this??
The optical difference on pre-salting should be the protein of the beaf which is drawn to the outside because of the salt.
It would be interesting, if the meat consistency or the maillard reaction is different.
Great point.
My friend you are turning out quality videos that just keep getting better. Keep up the good work as always!!!!
everytime i ask myself a sous vide question i come here just to find a video that answers my question. Love you guys.
Adam Savage did a test and they concluded searing over hot coals still in the chimney (not in the grill) was the best. Granted, when you're talking sous vide, the worst is still great. But I've tried it and it was ACE.
We also prefer grilling or cast iron searing, but being in an office building without a kitchen our only option is the torch.
It would be great to watch a behind-the-scenes on how you make these videos. The mix of the various video shots, slow perimeter shots, graphics and music is just perfect. I feel like I'm watching Top-Gear for SousVide!
Awesome vid! Love the way Ninja always comes in the kitchen with a smile when the food is ready
+TerrifyingBear ninja is always hungry 😋
Oh I totally get it! I'm smiling behind my screen too whenever the searing is done...well more like salivating
You need to do a test with salt. From experience flaked or sea salt has much better flavour than conventional table salt. Maldon normal or lack smoked salt is my current favourite. Great video guys. 👍
yep will be doing that soon.
More of these series!! Try butter before sous vide and butter after sealing . Great job!
I will soon..👍👍👍 many more to come.
As I understand it you always have to salt meat a long time before cooking to retain moisture. It has something to do with the protein structure changing. Like if you make a chicken in the oven you have to rub it with salt the day before so it's juicer after cooking - when you heat the proteins, the fibres squeeze the water out but if you salt in advance the proteins don't get as 'tight'. So then breast meat isn't as dry even thought you overcook it to get thigh meat to the safely cooked temperature
Great improvement on quality and professionalism of video. Don't get me wrong prior videos were great too. The Funky Turkey with Ninja's antics was my favorite..lol. Keep up the good work. Love watching and learning from your channel so much so it inspired me to buy sous vide machine for vegetarian cooking.
Thanks I appreciate that, wow vegeterian cooking and watching my videos that must be difficult. I have veggie coming up on this thrusday, thanks for the support.
The editing really improved ! The shots, the timing, the choice of music, perfect ! Keep up !
Thank you so much for noticing, lots of time on this video and it makes it all worth it. 👍👍👍
Your videos are awesome. Just started watching them a few weeks ago and it introduced me to a style of cooking I have never heard of. Keep of the good work guys.
Thank you so much. 👍👍👍
Awesome comparisons guys, makes sense and DOING IT RIGHT THIS VERY MINUTE!!! This should be on Food Net!!!
+wrthrash awesome. 👍👍👍
Hands down my favorite channel to watch! I love what you guys do. Keep it up. I must also say that as another Miami local I hope I run into you guys someday. Would love to experience a Guga BBQ someday!
My guess as to why the pre-seasoned steak is juicier is that once the salt penetrates the meat 2 things happen. 1) Because the meat has more salt, osmosis helps it keep some of the moisture. 2) the salt helps dissolve some of the muscle proteins into the juices, preventing the muscle fibers from contracting as much.
pre-seasoned is not juicier, check out the video I made for prime rib and rack of lamb.
I just checked out those videos, but for both they were pre-seasoned? The tested difference was pre-SEARed vs post -seared.
Which, by the way, with my own tests with sous vide I agree that presearing is not as good as post-searing.
Can't wait for your sous video review vid. I will def be making my purchase after watching. You have def inspired me to start cooking sous vide
+Adam Sanchez stay tuned let me test them all hard first.
Dude. As a european, i have to say, its the first time i've seen an american amature cook, that has actual taste and that can really cook.
love your channel!!! like my brother says "only in a truly manly coke show all you need is a cutting board, big ass knife, and plastic plates!" LOL
NINJA, YOU ARE A KING!
You are 100% correct. That is all you need.
on my steaks, I pre-season SV and season before searing it. I find that when I use a towel to damp dry the steaks, a lot of the leftover residue salt gets taken away (I use coarse salt) and re-seasoning them gives them an even bigger kick. just don't go overkill on it, but gives it a better flavor IMO
+Hai Tran 👍👍👍
Oh shit, you guys changed up the music! Very nice editing!
I would consider the herbs and the onion as "Seasoning" as well. Anything that enhances/changes the flavor of the meat.
Every time you call the guy in with the glasses I always think you're calling him "ninja" lol. What is his name because I know it can't be ninja 😂
+Alexander amour 😂😂😂 his name is maumau.
Wait, his name ISN'T "Ninja"? What is it then?
Alexander amour myb his nickname
Alexander amour Ninja is his nickname mau mau is a famous do in Brazil and the main guy is guga
Maybe He's a Jugglo
yo he got it right at the end he looks like the Cuban Clark Kent not superman the glasses make a difference lol
but seriously the music, the editing, the experiment with the controlled variables, everything has been really good on the latest videos, good job.
hahahahaaaaaaaa.... Thank you os much I appreciate that very much. 👍👍
A is the way I usually do my cook. I wish I could get the meats you get, though. I need to find a good shop. Thanks again. And thanks for your sacrifices, Ninja! It's not good until you say it's good!
+Glenn Miller thanks my friend 👍👍👍
I always double salt things. I salt after sous vide but before searing, using a kosher salt, and then after it's seared I'll use a big flake salt like Maldon. You used the coarse salt for steak a, and then the fine salt for b and c, and I think that might have thrown off your results a little too. If you re-do this test in the future make sure you weigh your salt, so each steak has an identical ratio of salt:steak. Otherwise, excellent video, can't wait to see your comparisons.
Oh, and for 12 bucks just get a Ikea VARIERA pot lid organizer. Stainless steel, accordion-style, easy to adjust it based on your container and your steaks. If you put it upside down it also acts as a weight.
+Das Grinch wow double salt. 👍👍👍
Videos getting so much better! Keep at it!
Thank you so much.
I could watch you sous vide steaks all day. Great quality videos and you have a fantastic personality.
You guys reading our minds! We were just talking about when we should season the steaks... Great video again guys!
That is awesome! Great to hear. 👍👍👍👍
Your friend loves everything. I love it. He needs to remain in all your videos
yep he will try anything once. and if good many times after if its bad once only once. lol
I love the way you guys are straight up as if I'm right there with ya. Definitely will be subscribing to see what you have to share! Great job guys!
Btw, salt absolutely removes liquid from the meat (there is no debating this, it's basic osmosis). The meat will be slightly less moist, but it's worth it for the meat to be properly seasoned.
I think you have something here. I might have to agree with you 👍
Thanks for continuing the experiment. It would have been great if you could have measured the difference in liquid loss between each cook but it has certainly made me rethink pre salting on short cooks.
You are right, there is alot of things I could have done but, that video would have been very long so I have to make some compromises.
I always brine my steak (mostly picanha, or what we call "rump cap" these days, thanks to this channel). I'd love to see a comparison between equilibrium brining overnight and adding an equivalent amount of dry salt to the steak. I suspect there will only be a difference if the dry-salted meat isn't allowed to rest in the bag (i.e. "brine") before cooking.
Never done brine but I want to learn and put it to the test. Soon... 👍👍👍
Nice new music, and good volume. I could hear you guys clearly. Great job on the editing.
Wow, at all the sous vide machines you bought. You're going all in. I have the Anova.
+shelfcompact thanks I appreciate that. Anova rocks. 👍👍👍
Man your videos have come along way! Excellent as always Guga
Love the editing on this one. Feels like an epic hollywood movie!
Wow that is a huge compliment. Thank you. 👍👍👍
Sous Vide Everything I'm trying to find the video in which you make mashed potatoes...help!
Just ordered the searzall...but with some doubt in my mind
Your videos are so entertaining. One of these days I am going to buy a sous vide cooker/heater and start doing this myself.
+mustbe_Nick thank you so much I appreciate that very much.
It doesn't matter whether you're using the Anova or Joules, The water temperature is always exact
yep, ANOVA ROCKS!
I'm so glad you guys quite eating Prime beef on plastic plates with plastic utensils ! LOL !!
I love how you give ALL of the information about what you have and use!!!
Cook book soon?
Everyone: politics is the most controversial thing.
Guga: sous vide is the most controversial thing.
Love it! I can see a huge improvement in the video and editing quality since your earlier videos, keep up the great work Sous Vide Everything!
Yep still learning. Thanks. 👍👍👍
Really high quality video. I've wanted the answer to this question since I got my sous vide, so thank you!
Hi Guys, first thanks for the awsome work
Can you make at Test with tougher cuts of beef like ribs and brisket? Some say you should NOT SALT if you cook it for 12-24 hours since it would dry out the meat and act as curing if you would salt it.
Thanks Guys!
I don't even have a souv vide (yet!) but I love this channel. I do use a slow cooker and a smoker, but I will add the souv vide to my arsenal.
wow that is a real true sub right there. Thank you so much for your ongoing support. I really appreciate that.
I was wondered about this. Thank you for making this video!!
P.S. As you make more videos, your editing skills and the video quality is getting whole lot better! good job!
Thanks.
Great job and production on all these videos guys! They are great to watch and learn from.
Thank you so much I appreciate that.
Thanks for making this long awaited video! Love the new 80's throwback music even if it is a little too dramatic! :)
It is a little dramatic I agree but took me 1 week just to find a song. Hope you liked it.
omg amazing video!!! I just came here for an answer and was afraid of the 9 min video, but I accidentally ended up watching the WHOLE thing without skipping!!!
I would season the steaks with a paste that I make with a Knorr beef stock cube and olive oil.
Ha ha... Look at all the new eqipment! You really did kick it up a notch! Awesome!
yep more awesome videos coming soon.
Perfect, thanks for the knowledges
Another great video guys! Good job on the experiment. I had a feeling preseason would win. I liked the new music, as well! That first new track was NICE.
+Dennis Valles thanks I appreciate that very much.
Something I think you should put to test is raw crushed garlic and onion vs roasting them. I believe that they are gonna release a lot more flavor if you roast them first, specially the garlic.
+Jarejander69 yep I have that in my books and I will be testing it soon. The roasted never thought about it. But now its in my books.
Just wrap a whole head of garlic with tin foil and to the oven with it. You don't event need to peel the cloves, just squeeze them out.
Meus caros, se me permitirem, vou dar a minha humilde opinião. Na primeira carne vocês utilizaram sal grosso e nas outras duas, sal refinado ou moído. A utilização de sal grosso faz toda a diferença. Por fim, acredito no resultado final do experimento, como se trata de sous vide, temperar a carne antes do procedimento é sempre melhor. Tente colocar um pouco de azeite ao invés de manteiga, fica muito bom tambem. :)
Aproveito para parabenizá-los, o canal é excelente, ninguém tem um conteúdo igual ao de vocês. Parabéns!!!
valeu grande abraco, a sua analises, se eu tivesse usado salgroso nos outros ele ia cai e nao grudava na carne porriso usei sal fino. Valeu pelo o apoio fico muito grato. Grande abraco.
I really enjoy your videos. But when you're doing these kinds of technique comparisons, I think it's important to keep everything except the thing you're testing as similar as possible. For example, in this video, the type and amount of salt should have been identical across all the steaks. The time of application should have been the only thing you changed. But still entertaining. I'll keep watching, thanks!
Think about it, if I used coarse salt for steaks B and C it will just fall out and nothing would penetrate. The fine salt did not penetrate but at least it stock to the meat. I appreciate you ongoing support and thank you so much for watching. Hope you liked the video...👍👍👍
Sous Vide Everything I think you can find a salt that will stick under all three conditions, like Morton kosher salt, or even the fine salt. Then you will be isolating the test variable as the only difference between the three steaks. All the best!
Sous Vide Everything Regardless, the only way too have a true experiment and minimize the margin of error is to use the same type of salt.
btw congrats to 31k subscribers... when I subscribed YT didn't even show the number... that's really amazing!
Thank you, I am very grateful. 👍👍👍
Every time I watch a video, you have another 1000 subs! Thats so awesome
Thanks I am very grateful. I appreciate you watching and your support.
Is Picanha #1?