Home Sous Vide Steak Cooking Hack
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- Опубліковано 21 вер 2024
- Time to raise the steaks! #shorts
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“It’s like how Kanye hears sports.”
- Josh 2022
Bro I got 952 likes on this?
@@hogrider6214 Yes.
1.3k actually
@@coryaw95 1.4k now :o
1.6k currently lol
I was half expecting Josh to toss it in the dishwasher or washing machine at the start of the video
You can never let your guard down. One video he’s teaching you how to sous vide a steak, and the next he’s cleaning crabs from cabbage
Mine as well
Hmmm, you might be on to something
He's not MattPat from food theory...
k(((kk(k(((now (kkk
"exactly 125°F"
*127°F*
That's why you pay for a sous vide machine lol. Figuring out the exact spot your gas dial needs to be is a pain in the ass. Also consumes less energy than a stove, water holds onto heat well and once heated it can just occasionally pulse on to maintain temp.
🤓
@@xipalipsthere’s no way an electric sous vide machine in cheaper/more efficient than running a gas stove on low. Maybe if you’re doing a very long cook in an insulated cooler you might get close
Disgusting
@@xipalipssous vide is way better that’s disgusting what he did and it doesent move the water around at all
1. 125 F is medium/raw. Fatty steaks at 135 F
2. No butter in the bag, takes away beefyness
3. Worst mistake - regular ziplock is not built to endure such heat for long and releases chemicals. Buying sius vide bags that are built for this is more then a recommendation.
4. Guga already showed you can also sous vide in a dish washer but don't be a hillbilly
5. How do you plan to keep a constant temp of water for 2 hours?
"It's like how Kanye hears"
He definitely does that
Josh has been synesthesiatizing “normal” cooking videos lately and I’m not mad about it
I'm suspicious tho
2 things wrong: you don’t put butter in the bag and you definitely most certainly do not ever use vegetable oil on a steak/ ever again.
Both of these statements are wrong, have done both of those things in a professional kitchen before. We always put our fats and aromatics in the bags. And vegetable oil is a great medium for caramelization without adding flavor.
Also plastic is super toxic in even lower temperature
Heres my think...what exactly is keeping that temp at 125 degrees? A circulator keeps the temp for you. Thats the whole point
You gotta stir it yourself and constantly check the temp. It may be more time consuming for you but it is a cheaper option
they're relatively cheap now. i just bought a whole set off of Amazon for $80 shipped.
@@katelyncaldwell7555and buy a $60 thermometer
Haven't you learned from guga? Dont put butter in the bag
Butter isn't a "dont" it's a "there's not much of a point". Garlic is the don't because you can cause botulism.
No rosemary in the bag either, it won't denature at the temps you process steak at. Just add it t the pan when you sear it.
The water from the butter actually dilutes the steak flavor
Yup. You’re diluting the flavor of the steak
Dilutes
I half expected this to be a joke video and now I’m a bit unnerved that it wasn’t
I doubt most people will be able to keep the water at a precise temp for the time you really need to tenderize that steak which is 60-90'.
Just get an immersion circulator.
For real. They aren't expensive anymore.
You do NOT want to use a "normal" Ziploc bag. You need a freezer safe one, it can handle the high temperature and is more durable
At that temp it's fine
@@michaelb823 No, it's not.
Thanks for the tip!
@@coryaw95no
I've used a regular Zip-Lock bags up to 135 °F & they work perfectly fine. Muhammad is just wrong.
You don't want to add butter to the sous vide step, some of the flavour will go to the butter in the bag instead of staying in the meat. Butter in the 2nd step is fine still.
Best to preseason then cook. Pat dry and use the butter in the pan to get a crust and add your thyme or rosemary with the butter.
A few things... There is no need to sous vide a steak that thin. Sous vide machines aren't expensive anymore. And you would need to constantly monitor the temperature of the water for at least 90 minutes, which would be far more of a hassle than it's worth.
360 Juice has entered the chat😂 that bashting tho, uhhhh that crusht, lavishly immaculate.
🤣🤣🤣🤣🤣
So the secret is to just stand at your stove for six hours, constantly adjusting the temperature to keep it at 125˚? Sounds like a fun day to me! (Or maybe other people just have stoves that can maintain a temperature and not wildly fluctuate between high and low...)
There are some induction stoves where you can set a temperature. But yeah if you don't have that you would have to monitor the temp manually.
Six hours is way too long. 4 is pushing it for a piece of meat this size.
@@Magmafrost13 Ah, okay, Josh didn't specify a time so I just guessed. Would it matter, though? Can you overcook something if you're keeping it at one specific temperature?
Nope, you make sure you have way more water than steak (about 15 litres to 0.5 - 0.75kg meat) about 1°C higher, than your target, put the lid on, wrap in blankets and leave for 4-5 hours. If done right you will be less than 1°C below target, and that will get you great results.
@@Aeronwor Cool! Thanks for the info, I was wondering how it's really done without the machine.
for all this effort i'd just throw it in a pan originally. probably save me some time. I would love to have a sous vide machine though.
They're inexpensive. Get one. 👍
You already have one. It's called a dishwasher.
You should never sous vide protein with butter. It dilutes the flavour. Keep the butter for searing
Rookie mistake with the butter but everything else is good, I like the homemade sous vide you created
A good cook would add, temperature and time. Guess the latter is a guess and touch like you touch a steak on a grill and test the bounce and resistance of the meat. Hard to do in hot water, huh!?
Don't add butter or any oils to sous vide. It absorbs the aromatic oils and flavor, not the meat.
This makes me feel whatever emotion that screaming groundhog was feeling in that meme.
"without this or this" literally what I just got
It didn't look very tender. Is it possible to share this in a longer video to assess the texture?
For lower effort, get your water a few degrees over temp, and put it into a cooler or several nested plastic boxes
As it's insulated, it'll help maintain temperature with very low effort, just check temperature periodically and leave room to add some boiling water to maintain temperature
Actually this is more work.
The steak only needs to be @ 135 °F (for medium rare) for ~1 hr. Put 145 °F water in a sealable cooler for 10 minutes to allow the temp to stabilize & then put in your steak for 1.5 to 2 hrs... Then pan fry the steak on high heat to quickly brown & crisp it. Eazy peasy...
For lower effort, pay $49 bucks for a sous vide, and just fire and forget.
For steaks, main advantage of sous vide is time saving and reliability for thick steaks, not necessarily much better tasting steaks. Having to tend your water bath like it’s a smoker is so incredibly unreliable.
i bought a cheap sous vide machine for like $50 and given that I don't have to constantly monitor the temperature by standing next to the stove, I think it was a good investment.
But if you're willing to put in the time and just want to try this method out, you can do it like Josh and save some money.
If the meats not cooked over fire it's a no go for me
So you sit there for 2 hours taking the temp on the water while moving it around?
Sssshhhh
Not necessary at all. Convection occurs naturally when heating, the water will circulate itself. Basic thermodynamics.
EDIT: And check in occasionally to regulate the temperature. But it shouldn't be a big deal.
Josh is such a stud
You shouldn’t put butter in the bag and you should 100% salt before you put it in the sous vide. If you don’t pre salt it’ll by much more dry. It’s not gonna become like corned beef in that little time. You sound like you’re exaggerating your results.
this channel becoming a real cooking channel is the wildest thing. I always expect something batshit to happen midway through,.
why vegetable oil? why not tallow or just the steaks natural oils?
That's how I always do it, I just use hot water straight from the tap and top up a quarter with boiling water fully marinate the meat before putting it into the bag and submerging it. Then as I cook on high for 3 minutes either side I put some garlic and butter over the top for 20 seconds a side and serve, hell no don't even let it sit, get into to it😅
Josh not following his own mythmucher rules by salting that steak after cooking
First if you cooked with butter in the bag it will dilute the flavour and if you seasoned it befor you cook it the flavour of beef will be much stronger and if you like it sulty then you can season it while searing it
How long did u cook the steak for, i cant measure temp from sous vide, i dont have wireless thermometer
How long do you cook it at 125 °F??
2 hours
As long as you want. The longer you go, the more fibers are rendered, meaning more tender.
Depends on the thickness of the steak. 1.5 inch is about 1.5-2 hours
I cook it at 134 med rare
Butter in the bag… yikes you just stripped all the flavor off that meat… please don’t put butter in your sous vide. I almost threw away my sous vide until I learned that lesson.
That was a thin steak though. Probably would have been faster to just cook it in the cast iron 😅
Still gotten the pink and sear. Ripping hot pan for a thinner steak.
No, do not use a "normal plastic ziploc bag" It needs to be a freezer bag.
Why
@@matinabbaszadeh6911 Normal ziplocs leach chemicals out under high temperature. Freezer bags are safe for temperature variation
lol you can’t actually believe freezer bags are any better.
@@John-ng8fx They are and it's a proven fact
In uk no bpas in ziplock
Nothing like steak flavored butter in a bag with a nice helping side of botulism from the garlic.
Don't put butter in the bag and season it before you put it in the bag
Is it safe cooking with ziplock bags in hot water? Won't the chemicals in the plastic leach out?
"Exactly 125°" *thermometer says 127*
Pepper in the butter butter pepper pepper butter pepper pepper butter butter
How much time it needs to be boiling?
I hear butter in the bag is actually a no no when sous vide it draws out flavor from the steak
But...How do You keep it at a consistent 125 the whole time I don't get it.
This is the problem. You’d have to figure out the perfect amount of water for the pan you have and then the perfect low setting on stove to get it to stay at that temp. HUGE part that’s just glossed over. Not easy at all to do.
That steak could have used a light grill weight for a better crust, but I'm not complaining!
theres no way that water temp is staying consistent
*Use the melted butter from the bag to baste the steak instead.*
Butter dilutes the flavor never use butter when you sous vide
what appliance did you use, do you have a link?
So, you made sous vide steak the same way as if you used the sous vide machine....
....congrats, you did nothing new
You're over handling the steak bub
Lol. So how do you get the water to stay at an exact temperature? That's kinda the whole purpose of a sous vide machine..
Adding butter to the bag actually dilutes the flavor of the steak, so it won’t taste as good as if you did it without the butter
It's a personal taste thing - I personally like the taste of butter almost as much as I like the taste of steak!
"It won't taste as good"? Only if you're a maniac that only enjoys the taste of pure meat without seasoning. Normal people enjoy foods that are flavored.
@@chrismanuel9768 It lessens the beef flavor, it's not as good trust me. Use the butter to baste the steak after
@@lobu_zet_zet7481 butter flavor > beef flavor
@@lobu_zet_zet7481 "it's not as good trust me" has someone explained the concept of opinions to you?
Spiced with lots of endocrine disruptors.
Let it sit in the water for 876 hours
Kind of feel like we missed a few steps here. Water temp is where we want it. It’s just going to stay that way for the next few hours?!?
This method is annoying. Particularly when immersion circulators are so cheap.
Couldn't you use the same butter from the bag to fry it in the pan? I would imagine there is a lot of flavour left in there 🤔
You could, but there would also be myoglobin and other liquid AKA water in the bag as well. If you cook your steak in that you'll strip any maillard reaction that happens from searing in the iron skillet. You can obviously reduce the liquid down so this doesn't happen but it's easier to just use new butter.
You could alternatively add that liquid to some corn starch and make a pan sauce for veggies or whatever side you paid with the steak though.
Save the butter for the sear. DON'T put it in the bag.
That is not sous vide it needs constant circulation
I season before sous vide and I found butter ruins it it sort of washes the flavor out
Make sure at 125
Boils arse off it 127
If we got garlic butter onions you got the base it in here and wine and a whole bunch of other stuff cool though
How long do you boil for!?!?!?!
It shouldn't be boiling, but if you just meant that as in "heating the water" approx 1 hour per inch thickness is a good rule of thumb for not-seafood. If you're maintaining the exact temperature (easier with a machine by far) you don't actually need to worry about overcooking so an extra 30 mins is no biggie.
@@xipalipsOne hour per inch is a myth. Only applicable to thin cuts. Doubling thickness quadruples the cooking time. Dr. Douglas Baldwin's "A Practical Guide to Sous Vide Cooking."
You shouldn’t use butter in the sous vide bag
Next we need the Temu sous vide
thank you for this :)
How long did you leave it in the water and how did you control the water temperature please
Can i do this with a sirloin or rump steak? Or does it have to be a subpar cut?
He just picked the cut that provides flavor.
Absolutely can not. You'll be breeding toxic pathogens that can't be seen, smelled, or tasted. Can't go longer than 2-1/2 hours below 131°F.
Man just used vegetable oil 💀
thermometer?
He said exactly 125 but it was at 127 he lied to us
😮 except that ziplock plastic bags are not necessary safe at these temperatures. Sous vide with plastics designed for this purpose please people
Vegetable oil? I don't think so!
I don’t think he realizes that there are LITERALLY 2 CUPS OF BUTTER, on that one steak.
Say goodbye to your 40s🤣🤣🤣🤣🤣
40s? Haha foolish of you to assume I'm gonna make it to my 30s
How long does it take to get to 125? …..how do you know it’s at 125?
Don't put butter in with the bag! And I'm not sure if those bags are cooking safe?
Bags are safe at this temperature.
Send link to tht “5$” thermometer
I don't think i could be beside the thermometer for hours adjusting the heat.
There are thermometers with a little clip for things like this, cheese making or yogurt making.
Why the butter in the bag?
Ignorance.
Use josper oven
No butter in the bag! That is a crime!
Cant be any Ziploc bag, has to be a high quality one!! If you don't have a gas stove, no way to keep the water at 125F!!
there’s plastic in the air we breathe. live a little
@@albertd850 Enjoy!!
@@albertd850 truly delicious
Not necessarily high quality it just needs to be a ziploc freezer bag
@@brianlancaster6697 Ya true, just dont use dollar store ziploc bags. lol
Does anyone know if its ok to use salted butter?
Sure u can not alot
This felt too normal.
My pullout game would be weak AF with Lilly!😏
Is this the guy from Revzilla?
What happens if you are souvee and then over night salt brine and or dry age?
Dry brine FIRST, then sous vide.
WHAT DOES HE HEAR JOSH??
127 is too low. Some bacteria will proliferate, not die at 127.
Rosemary on beef is gross!
Ten cups of coffee pre-video? Disturbing.
its actualy better without the butter
Sou vide is like $25 on ebay
So... just salt and pepper??
Normal plastic..is that safe?
Nope.
Yes. It's food grade plastic. BPA-free. Low temperature.
@@pearlygirl88Wrong.
that thermopro thermometer is not 5 dollars.