You guys need to see if all the good techniques you've learned combine into the ultimate steak: tenderized by the Jaccard; seasoned with salt, peper, and garlic powder with NO BUTTER; cooked at 129F for two hours; seared with a flamethrower; and then smoked with a smoke gun.
Hey Guga, great video. I'm a big fan. I definitely think you should keep the salt for after the sous vide, right before you sear. I found that using salt in the bath makes the steaks a little tougher and gives them a cured ham like texture.
Guga, I've worked in many restaurants and i have to tell you. We are alot more aggressive with the jaccards. We slap the heck outta the steaks with them. To shape the steaks(usually sirloins), but also use them on steaks cooked at a higher temperature. Help them cook faster. But we do not usually do it as slow and accurate as you did it. I realise I could be doing it differently that other people.
My friend, I've been using a Jaccard for the past couple of years on some of the less tender (and sometimes even nice Costco choice quality steaks) cuts of meat. Do yourself a favor double up on the amount of times you press the tool. It does wonders! Thanks for another great video Guga and Momaoa? Cheers Mac
Great video Guga. I have a Jaccard myself and use it with good results on cheaper cuts of meat. I also use it on others and just don't go all the way thru. I find that it really helps get the seasoning and marinades down into the meat. For me I find it does both things very well. Its a great tool to be used with common sense. Just my take on the tool. Thanks for another great video my friend!!
I've been watching a bunch of your videos lately, and I finally caved and bought an anova. I followed all the steps from your perfect new York strip video, and good God it was good. Easily the best steak I've ever eaten. Thanks for all you do for us viewers, you're the reason all my meals will turn out AMAZING in the future. Keep up the great work guys!
Another great vid Guga! I love that you did both the Jaccard and no Jaccard on the very same piece of meat for more accurate testing. Your videos just keep getting better and better; can't wait to see what's next!
my sansaire sous vide died last night :( Im a student and never really get to spend money on stuff like kitchen equipment but after i found this channel it quickly got on the top of my wishlist for christmas. I was preparing this 2.2 pound beef sirloin last night and i just got off the phone and confirmed with my friends they would show up for dinner, when i realized: it would not turn on.. after 2 hours troubleshooting the damn thing i realized it was dead, dinner was a big flop, meat under-cooked. This channel inspired me cook great food again, a passion i thought i'd lost long time ago. Gonna do some serious saving so i can afford a new Sous Vide, love this channel and all the great food, thank you for all the great content, can't wait to cook again.
Just randomly found your channel yesterday. Must have watched almost all of your videos since then. You should do a video on beef jerky and some different methods (sous vide prior to dehydration maybe). It might be a waste. But can’t hurt to try right? Loving the channel. Keep up the good work!
I've used that same tenderizer for over 20 years and love it. Even before I got into SV, I used it to tenderize tough cuts like Chuck steak. It's a great tool to have and use.
If you want to change the flavor, season it before using the tenderizer. That way the tenderizer pushes the seasoning into the steak and the salt get greater penetration.
Love your channel. Can you do a video testing the different sealing techniques for the bags? You've talked about it but I would love to see if your high end vacuum sealer really makes a noticable difference compared to say water emersion in a ziplock.
Had a question about garnish and slices of lime. Question number A. What do you sprinkle on the meat at the end? Is that finely chopped chives or flakey spice? Question number B. Do you sprinkle with lime juice ever or is that just for color?
We used to make flatiron steaks all the time at the Fire Department, because it was so much less expensive, but just as wonderful as more expensive cuts. 👍👍👍
Make sure you use the tenderizer across the grain of the meat. Don't be afraid to work up and down the roast, and on both sides if thicker. Tenderizing a steak by cutting with the grain does little to cut up the connective tissue that can make the meat otherwise tough and chewy. I use this on eye of round roasts, cutting across the grain, then cut them into steaks. Sure beats the C-BAR method (Cooked Beyond All Recognition).
i love those videos! i almost can eat the food by watching it. i really want to try sous vide now. can you recommend me some cheap equipment to try sous vide at its full glory?
Mau Mau > Ninja I mean Ninja is cool and all but loved seeing him up front for once. Please don't make it the last. Great video. Also, I would love to see you guys use a tripod or something while searing.
Ok, here's a great challenge for you guys. This is the beefiest cut there is, packed full of flavor, BUT it's usually a very tough cut of meat. Ox/Beef Cheek. This is one you will have to research how to make sure it is tender, but it's VERY tasty and VERY beefy.
Love this channel. You guys are great. One question, if you choose to sear your steak on a grill (BGE), what temp should one get the grill to get similar results you get with searzal?
I've had mine for about two weeks now. I've used it on flank steak five times in different ways. The one and only way that makes a big difference in the steak being tender is to spend about four minutes at all different angles pressing the jaccard on both sides of the steak. It really makes a difference. For me, when I first used it, I pressed the jaccard one time at the same angle, covering the whole steak. Not that much of a difference when I did it that way.
Have you ever done a salt tenderize? Cover it in rock salt, let it sit at room temp on a rack for an hour per inch thickness. Rinse of under water and pat dry. Really breaks down the fibers...
I wonder if you can emulate the tenderizing effect a bit by simply doubling or tripling the time the steak spends in the water bath. A revisit and comparison like this may be worthwhile similar to your previous video comparing the cook time for a steak.
You guys should do more with shrimp. I know you did the shrimp salad (which was awesome), but I'd love to see you guys tackle other ways of preparing shrimp.
Great comparison and steak looks fantastic as always. I still would like better visual comparisons and data control. The multiple asking which you like better without visual separation and better data control at times gets confusing. The data control might be a great technique advance for 2018. Thanks guys!
Question. I have heard to avoid piercing the meat for Sous Vide, specifically with a Jaccard. The reason being that you are pushing surface bacteria into the meat and not reaching temperatures to achieve pasteurization coupled with the cooking times at low temperatures required for Sous Vide. Thoughts?
You guys should test an eye round roast and how to make it taste good. Cheapest, least flavorful steak I think there is. See if you can make it taste “amaaaaazing” and “deeeeeeeelicious.” I’m curious because I would love to try a good recipe for eye round since it’s so cheap
Like the steak still am interested to see a chuck steak comparison. Does the time on a chuck steak make any difference in the results. 1 2 3 days sous vide
A steak boiled in a water bath versus grilled on a fire? I’m sticking with wood and fire. And by the way, if you cook it high up above the fire, slowly, indirect, you get a kind of sous vide type effect. Evenly cooked throughout, not charred on the outside and raw inside. You can still sear it after that.
Hello Guga, do you have a list with temperatures and times that you use for sous vide?! I like the way your steaks turn out and would love to have a list with temps/times you use for different types of meats. Cheers!
Guys you are great! Huge fan! Look I found this video that tell's the origins of sous vide, the smoke gun and other appliances. Saludos desde argentina! You should cook something the Argentinian way!
Thanks for the video guys, miss the Ninja today. Question, what is the pricier steak between the flat iron steak and the skirt steak? Thanks again and keep up the great canteens coming, shout out to ninja.
Hey guys.. id like to see this done to a NY Strip. This would be the ultimate combo. 1. use a jaccard on both sides of a NY strip to make more tender 2. cover on kosher salt for 40 minutes for a second round of tenderizing. 3. wash off salt and let steak sit in a pinapple based marinade for 2 hours this would futher tenderize and also impart flavour. 4. wash off marinade and season with pepper and garlic powder and cook via souse vide. 5. finish with direct heat as u always do The ribeye and Fillet are too fatty and would probably fall apart. A NY strip is well balanced and could probably handle all the prework. Top Sirloin would also be a good candidate hell ..do both!!!
Hey guga! I have a suggestion: Try editing the videos to be at least 15 mins. Long or whats that 10 mins long? Would love the longer content and you would get more revenue!
I liked this video for the net end result, but you've got to realize that tenderizing the flat steak then SV it will result in very tender steak. So a super tender flat iron steak vs a regular flat steak both cooked SV is a trivial comparison, It would have been a better comparison between a Jaccarded flat steak that was cooked (BBQ, grilled, cast iron seared, etc. - your choice here) vs. a SV flat steak IMO. That way you can show that the SV technique is far superior than any other means of cooking meat to a desired tenderness. As for the mechanical tenderizer (Jaccard) method used here, it still has it's usefulness when dealing with a tough cut of meat no matter how long you cook it SV. SV helps softens/tenderizes any meat you may want to cook, and the Jaccard method ensures it comes out super tender regardless of the cut of meat being cooked.
How do your steaks always glisten and look so delicious after searing? Do you let them rest? Pour butter over them? They shouldn't be so moist looking after you flame sear them.
I have been Watching all these videos, mesmerizing how good you make any cut of mest look!! Please try another chicken recipe? Like Olive oil/No olive oil chicken!
How do you think of the tenderizing method of soaking the meat in salt for like an hour and then washing it all off and cooking it? Or should you try it?!
Going to have to try the tenderizer. Hard to believe it can get much more tender than Sous Vide. Ninja's wife is going to make him proclaim "Amazing" this week instead of Guga..lol
Since the searzall is not available in amazon, and who knows when it will be available, would you recommend using a Bernzomatic 810 Stainless Steel Flame Spreader as a replacement?
Raul Cardenas after about a 6 month wait I got my searzall and I have to say...it wasn’t worth it. Is it great? Yes. Is a regular benzomatic great? Yes. I’ll use a searzall every time given the option but the difference is negligible.
Most of the steaks you have prepared on this channel have been Blade Tenderized. Costco does this to almost all steaks, even the prime stuff. The package says this in small lettering. Wish they wouldn't with the Prime stuff though.
That is true. Costco does that even on prime rib. If you look at my prime rib video you can clearly see that on the meat. I wish that was not the case but it is. But, if you buy the whole loin closed it is not.
I know you Guys love Picanhia ! Before I cut it in Steaks, I lay the meat fat down and use my Jaccard knife ! The result is absolutely amazing ! On the other hand, Flatiron is a good Steak, but does not brown as good than other steaks !
Heyyy, Mau Mau in the hot seat! I think you guys should get a tripod so you guys can all sit back around the table instead of having someone record. It’d be awesome to see you all in the cut :)
"Well, it might not look that good right now…But watch this." Sear Music Plays Sears the outside of the meat. Takes meat inside, cuts it into slices. "DEEEEEEELICIOUS!"
Now we know why Ninja goes first. Mau Mau ate almost the whole thing before the end! Yummm. Looked good.
but he had to make SURE
Mau Mau can be the first as well... and eat as much as he wants 👊🏻it doesnt matter if he wants the entire piece of meat!!!!
You guys need to see if all the good techniques you've learned combine into the ultimate steak: tenderized by the Jaccard; seasoned with salt, peper, and garlic powder with NO BUTTER; cooked at 129F for two hours; seared with a flamethrower; and then smoked with a smoke gun.
I like the way you think. The ULTIMATE STEAK sounds good.
I almost forgot... it has to be dry-aged! lol
Piggus and to state the obvious, Picanha...
Pineapple instead of jaccard!
Hey Guga, great video. I'm a big fan. I definitely think you should keep the salt for after the sous vide, right before you sear. I found that using salt in the bath makes the steaks a little tougher and gives them a cured ham like texture.
Guga, I've worked in many restaurants and i have to tell you. We are alot more aggressive with the jaccards. We slap the heck outta the steaks with them. To shape the steaks(usually sirloins), but also use them on steaks cooked at a higher temperature. Help them cook faster. But we do not usually do it as slow and accurate as you did it.
I realise I could be doing it differently that other people.
Yep, your supposed to slap the shit outta the meat you are using it on
My friend, I've been using a Jaccard for the past couple of years on some of the less tender (and sometimes even nice Costco choice quality steaks) cuts of meat.
Do yourself a favor double up on the amount of times you press the tool. It does wonders!
Thanks for another great video Guga and Momaoa?
Cheers Mac
Or, do it from both sides 😉👍
Great video Guga. I have a Jaccard myself and use it with good results on cheaper cuts of meat. I also use it on others and just don't go all the way thru. I find that it really helps get the seasoning and marinades down into the meat. For me I find it does both things very well. Its a great tool to be used with common sense. Just my take on the tool. Thanks for another great video my friend!!
I've been watching a bunch of your videos lately, and I finally caved and bought an anova. I followed all the steps from your perfect new York strip video, and good God it was good. Easily the best steak I've ever eaten. Thanks for all you do for us viewers, you're the reason all my meals will turn out AMAZING in the future. Keep up the great work guys!
These videos are very high quality and fun to watch, good job on making this channel so slick!
Another great vid Guga! I love that you did both the Jaccard and no Jaccard on the very same piece of meat for more accurate testing. Your videos just keep getting better and better; can't wait to see what's next!
Alex stay tune for THURSDAY! You will LOVE THAT ONE!
Wow MauMau lost so much weight, good job man!
Yep maumau don't play.
my sansaire sous vide died last night :(
Im a student and never really get to spend money on stuff like kitchen equipment but after i found this channel it quickly got on the top of my wishlist for christmas.
I was preparing this 2.2 pound beef sirloin last night and i just got off the phone and confirmed with my friends they would show up for dinner, when i realized:
it would not turn on.. after 2 hours troubleshooting the damn thing i realized it was dead, dinner was a big flop, meat under-cooked.
This channel inspired me cook great food again, a passion i thought i'd lost long time ago.
Gonna do some serious saving so i can afford a new Sous Vide, love this channel and all the great food, thank you for all the great content, can't wait to cook again.
Just randomly found your channel yesterday. Must have watched almost all of your videos since then. You should do a video on beef jerky and some different methods (sous vide prior to dehydration maybe). It might be a waste. But can’t hurt to try right? Loving the channel. Keep up the good work!
I've used that same tenderizer for over 20 years and love it. Even before I got into SV, I used it to tenderize tough cuts like Chuck steak. It's a great tool to have and use.
You put the best music in your vids man. Love it. Keep them coming bro👏👏👏
If you want to change the flavor, season it before using the tenderizer. That way the tenderizer pushes the seasoning into the steak and the salt get greater penetration.
Sou cozinheiro aqui em lisboa e uso sous vide ja ha muitos anos. Grande abraço aí pra brasileirada desse canal. Gosto muito. Grande abraço !
Ninja, you're doing things backwards. Go mattress shopping first; IN PREPARATION for the hot date.
😂😂😂
When I bought my bed I also bought two night stands because most women don't like one night stands.
Love your channel. Can you do a video testing the different sealing techniques for the bags? You've talked about it but I would love to see if your high end vacuum sealer really makes a noticable difference compared to say water emersion in a ziplock.
Love your videos brother! Keep them coming!
Thank you so much.. I appreciate that.
Had a question about garnish and slices of lime. Question number A. What do you sprinkle on the meat at the end? Is that finely chopped chives or flakey spice? Question number B. Do you sprinkle with lime juice ever or is that just for color?
This one looks like chopped parsley but I can't tell.
We used to make flatiron steaks all the time at the Fire Department, because it was so much less expensive, but just as wonderful as more expensive cuts. 👍👍👍
You should try seasoning and using the jaccard after to push the seasoning deep into the meat. I wonder how much of a difference it would make.
Cool I’m glad this works as I got one of them last month and I haven’t had stake since I got it.
Make sure you use the tenderizer across the grain of the meat. Don't be afraid to work up and down the roast, and on both sides if thicker. Tenderizing a steak by cutting with the grain does little to cut up the connective tissue that can make the meat otherwise tough and chewy.
I use this on eye of round roasts, cutting across the grain, then cut them into steaks. Sure beats the C-BAR method (Cooked Beyond All Recognition).
i love those videos! i almost can eat the food by watching it. i really want to try sous vide now. can you recommend me some cheap equipment to try sous vide at its full glory?
So Ninja went to buy a new mattress after the date huh? 🤔🙄
Ninja still has the moves 😂
FYI if you buy Steaks at Costco, they are Jaccard'd... or the equivalent of it. That is what it means by mechanical tenderized on the label
Yep, you are correct.
Yep. That's why I only get beef grown by a local farmer. Not pre tenderized.
Mau Mau > Ninja
I mean Ninja is cool and all but loved seeing him up front for once. Please don't make it the last. Great video.
Also, I would love to see you guys use a tripod or something while searing.
Always wondered about the Jaccard. Thank you. Tell Angel to grow his hair back.
Ok, here's a great challenge for you guys. This is the beefiest cut there is, packed full of flavor, BUT it's usually a very tough cut of meat. Ox/Beef Cheek. This is one you will have to research how to make sure it is tender, but it's VERY tasty and VERY beefy.
Have you tried using meat tenderizing powder? Has the same compound in it that makes your mouth tingle from eating pineapple.
Love this channel. You guys are great. One question, if you choose to sear your steak on a grill (BGE), what temp should one get the grill to get similar results you get with searzal?
I've had mine for about two weeks now. I've used it on flank steak five times in different ways. The one and only way that makes a big difference in the steak being tender is to spend about four minutes at all different angles pressing the jaccard on both sides of the steak. It really makes a difference. For me, when I first used it, I pressed the jaccard one time at the same angle, covering the whole steak. Not that much of a difference when I did it that way.
Have you ever done a salt tenderize? Cover it in rock salt, let it sit at room temp on a rack for an hour per inch thickness. Rinse of under water and pat dry. Really breaks down the fibers...
yes I have done it. ua-cam.com/video/ahe9xtwwUlA/v-deo.html
this channel is AMAZING MAAAAAN
I wonder if you can emulate the tenderizing effect a bit by simply doubling or tripling the time the steak spends in the water bath. A revisit and comparison like this may be worthwhile similar to your previous video comparing the cook time for a steak.
You guys should do more with shrimp. I know you did the shrimp salad (which was awesome), but I'd love to see you guys tackle other ways of preparing shrimp.
That’s a good video. I always wondered if it made a difference. Too bad I’m giving up red meat for lent.
What do you sprinkle on your steaks? Is it basil, parsley, or chives?
ninja impression was perfect :D
Nice video again. I miss something though. I have never seen how you prepare your stake after searing. How do you glaze it?
Great comparison and steak looks fantastic as always. I still would like better visual comparisons and data control. The multiple asking which you like better without visual separation and better data control at times gets confusing. The data control might be a great technique advance for 2018. Thanks guys!
I feel the tenderizer would help wet marinades penetrate better, did you try that in another video?
Hey guys do you get Brahman (zebu) cattle there or in Brazil? Have you ever tried the “hump”? Congrats great show btw👍🏻
11pm, Ninja, That was amazing!!!
Question. I have heard to avoid piercing the meat for Sous Vide, specifically with a Jaccard. The reason being that you are pushing surface bacteria into the meat and not reaching temperatures to achieve pasteurization coupled with the cooking times at low temperatures required for Sous Vide. Thoughts?
You guys should test an eye round roast and how to make it taste good. Cheapest, least flavorful steak I think there is. See if you can make it taste “amaaaaazing” and “deeeeeeeelicious.” I’m curious because I would love to try a good recipe for eye round since it’s so cheap
Great vid guys. Ninja broke the old mattress huh? lololol
Cuban POWER 😂😂😂
Luuuucy, I'm HOME!
hahahahaha Que vive los Cubanos! Guga I neeeeeeeed neeed need a black bean recipe! You've made me an awesome "chef" Thank you!
I thought y'all were brazillian I'm still not sure :D
@@CihanKoseoglu Guga is Brazilian. Ninja is Cuban.
Like the steak still am interested to see a chuck steak comparison. Does the time on a chuck steak make any difference in the results. 1 2 3 days sous vide
Tenho mesmo de comprar uma máquina de sousvide. Óptimo vídeo como sempre! Abraço
Ricardao, e muito bom mesmo brother, eu recomendo. Grande abraco.
A steak boiled in a water bath versus grilled on a fire? I’m sticking with wood and fire. And by the way, if you cook it high up above the fire, slowly, indirect, you get a kind of sous vide type effect. Evenly cooked throughout, not charred on the outside and raw inside. You can still sear it after that.
I cant remember if y'all have done short ribs before or not but you should do the butterfly cut short ribs
Hello Guga, do you have a list with temperatures and times that you use for sous vide?!
I like the way your steaks turn out and would love to have a list with temps/times you use for different types of meats.
Cheers!
You should try massaging the meat. I always massage mine before the seasoning and with the seasoning.
I used my 48 needle tenderizer to tenderize flat iron and the steak came out AMAZING!
Guys you are great! Huge fan! Look I found this video that tell's the origins of sous vide, the smoke gun and other appliances. Saludos desde argentina! You should cook something the Argentinian way!
Thanks for the video guys, miss the Ninja today.
Question, what is the pricier steak between the flat iron steak and the skirt steak?
Thanks again and keep up the great canteens coming, shout out to ninja.
Hey guys.. id like to see this done to a NY Strip. This would be the ultimate combo.
1. use a jaccard on both sides of a NY strip to make more tender
2. cover on kosher salt for 40 minutes for a second round of tenderizing.
3. wash off salt and let steak sit in a pinapple based marinade for 2 hours
this would futher tenderize and also impart flavour.
4. wash off marinade and season with pepper and garlic powder and cook via souse vide.
5. finish with direct heat as u always do
The ribeye and Fillet are too fatty and would probably fall apart. A NY strip is well balanced and could probably handle all the prework. Top Sirloin would also be a good candidate
hell ..do both!!!
Yes
Hey guga! I have a suggestion:
Try editing the videos to be at least 15 mins. Long or whats that 10 mins long? Would love the longer content and you would get more revenue!
Hey Guga! What do you do with the juices from the sous vide bag?
Great Job!
I always wondered if those jacquard things made a difference. I’m gonna get one for my fajitas.
I liked this video for the net end result, but you've got to realize that tenderizing the flat steak then SV it will result in very tender steak. So a super tender flat iron steak vs a regular flat steak both cooked SV is a trivial comparison, It would have been a better comparison between a Jaccarded flat steak that was cooked (BBQ, grilled, cast iron seared, etc. - your choice here) vs. a SV flat steak IMO. That way you can show that the SV technique is far superior than any other means of cooking meat to a desired tenderness.
As for the mechanical tenderizer (Jaccard) method used here, it still has it's usefulness when dealing with a tough cut of meat no matter how long you cook it SV. SV helps softens/tenderizes any meat you may want to cook, and the Jaccard method ensures it comes out super tender regardless of the cut of meat being cooked.
I have a Deni tenderizer with 16 blades. I intended to get the 48 blade but never got around to it.
How do your steaks always glisten and look so delicious after searing? Do you let them rest? Pour butter over them? They shouldn't be so moist looking after you flame sear them.
great clip guys!! respect.
I have been Watching all these videos, mesmerizing how good you make any cut of mest look!! Please try another chicken recipe? Like Olive oil/No olive oil chicken!
More chicken coming up... I am actually editing on right now.
Would’ve liked to see the tenderizer after cooking too.
I bought that knife because of you and looooove it.
yeap, I agree that is one of my favorites.
Flatiron is one of my favorite steaks. The flavor is awesome.
That cutting board is amazzzzin
Hey Guga! Can you tell us some spicy ingredients that works really good with the steak please?
Why do you cook @ two different temperature?
I've seen you use 129 and 135 degrees why?
sailingsolar Guga likes 129°F (low medium-rare), I think it's Ninja who prefers 135°F (low medium).
I love love love love love your videos. but BRO WHAT SONG IS THIS @ 0:40??? You gotta start putting what music you use in your videos :P
Can you do a Searzall tutorial video.. got one and I am a NOOB and keep over cooking my stuff :P
How do you think of the tenderizing method of soaking the meat in salt for like an hour and then washing it all off and cooking it? Or should you try it?!
Another great video. What butcher do you use? Is Ninja allowed back in his chair after missing a video for mattress shopping
I have many butchers hard to name one, it would not be fair. Yes ninja will be back but I think he did love his new mattress........😂😂😂😂😂😂😂😂😂
After having picanha at the restaurant yesterday I want to get some to Sous Vide
Going to have to try the tenderizer. Hard to believe it can get much more tender than Sous Vide. Ninja's wife is going to make him proclaim "Amazing" this week instead of Guga..lol
As me and maumau mention it does not make a HUGE difference but it does make a noticeable one. So I would say go for it. About ninja. 😂😂😂
DEEEE-LISCIOUS!
I'm all in for noticable!
What happens if you marinate a Jaccard tenderized steak in pinapple or papaya juice? Will it dissolve?
AWESOME AWESOME AWESOME AWESOME AWESOME NEW VIDEO
Video idea: dry aged picana, tenderized with the tenderizer, left in papaya for a bit, sous vide.
Since the searzall is not available in amazon, and who knows when it will be available, would you recommend using a Bernzomatic 810 Stainless Steel Flame Spreader as a replacement?
Raul Cardenas after about a 6 month wait I got my searzall and I have to say...it wasn’t worth it. Is it great? Yes. Is a regular benzomatic great? Yes. I’ll use a searzall every time given the option but the difference is negligible.
Heat gun.
I expected this to be a Casper sponsored video after you mentioned mattress shopping, lol.
Can you make a tenderise experiment with mango and or kiwi?
When are you doing Wagyu or Kobe beef?
Bought a sous vide thanks to your videos.
Most of the steaks you have prepared on this channel have been Blade Tenderized. Costco does this to almost all steaks, even the prime stuff. The package says this in small lettering. Wish they wouldn't with the Prime stuff though.
That is true. Costco does that even on prime rib. If you look at my prime rib video you can clearly see that on the meat. I wish that was not the case but it is. But, if you buy the whole loin closed it is not.
I still love Costco! Thanks for making great videos!
That is a shocking to hear. That would mean that a rare steak cooked the traditional way might not be safe to eat. Unacceptable!
I know you Guys love Picanhia ! Before I cut it in Steaks, I lay the meat fat down and use my Jaccard knife ! The result is absolutely amazing ! On the other hand, Flatiron is a good Steak, but does not brown as good than other steaks !
I love flat iron steak. Great eating!!
*Boom Chica WOW WOW!*
😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂
When are we going to be getting some other cuts like sirloin and flap and hanger.
Sup guys!! Question for ya.... Do you replace the water every single time for your sous vide?
I love flat iron steak. It used to be dirt cheap, but it got too much publicity on cooking shows (and on UA-cam), so now it is expensive.
Heyyy, Mau Mau in the hot seat! I think you guys should get a tripod so you guys can all sit back around the table instead of having someone record. It’d be awesome to see you all in the cut :)
Will you ever try warm aging ? Please try warm aging I am VERY curious, i trust only you guys !
Can you guys do a Scallops recepie?
Flat iron rocks. Its got all the flavor of chuck but tender like ribsteak
This meat always looks so nasty after coming out of the sous vide.
"Well, it might not look that good right now…But watch this."
Sear Music Plays
Sears the outside of the meat.
Takes meat inside, cuts it into slices.
"DEEEEEEELICIOUS!"
You should try out searing with an Air Fryer
Guga, amazing videos! Huge fan! I'd like to see fry pork belly (torresmo) with guava (goiabada).
Yep, its on my list stay tune it will come soon enough.
Great!
What if you used the tenderizer and then marinate in pineapple?
Cover the steak with sea salt for 1 hour and wash it pat dry and season then sous vide.
I hate the way the jaccard flattens the steak.
Movie Games I like to live dangerously and just took the springs on the guard off. No more squished meat, and it's easier to clean.
Thanks, i'll probably do that too then.
Do you have a link for the cutting board?
That looks to be a 24 x 36 end-grain butchers block made out of walnut that's been oiled and waxed. I'm guessing its a $400 board.