A lot of flavor compounds are actually nonpolar and thus soluble in oil and not water. I would love to see you do an experiment comparing oil-based and water-based marinades for sous vide cooking to see which one leeches more flavor out of the meat and if the water-based marinade actually adds more flavor than dry seasoning.
They are programmers/coders. It is common to use the hexadecimal system in coding. 0-9 are the same and a-f represent numbers 10-15. Number B is more delicious brother!
Can you try an "overcooking" test? I want to see if it's possible to overcook sous vide because with sous vide the main concern is undercooking, but how different does it taste when it's in for too long?
I just discovered your channel tonight and I've been binge-watching for 3 hours. I already own a sous vide circulator and have produced some delicious things with it, but it's been neglected for some months. Your videos really make me want to step my game up. Thank you!
Always the Pine tree for me every time! Isn’t the pine tree rosemary?? Although agree Thyme 100% every time with steak! Maybe a herb challenge!!!!?? Can I ask you always have limes there do you use them on the steak??
Every episode you guys ramp up the production. Great cinematography with the meat shots and cuts. The only complaint is Ninja doesn't say AMAZING!! Enough. Regardless, he's a funny dude.
Awesome! Here's a suggestion... cook a steak sous vide and season it how you'd normally season it, then sear it how you'd normally sear it and top it with herb butter (garlic/thyme). Maybe as a control do one w/o butter and do one with just butter.
You need seasoning in the bag during the sous vide or you will not get any penetration of the seasoning during the sear (only on the surface). That said he used way too much salt for a sous vide, it should be a lot less and then add more, if needed, before the sear.
Love you guys. You have the guts to really show if something works or not,and have helped me find out without losing good food by not knowing what works and what does not! Great stuff guys,keep it up!
Guga just wanted to let you guys know that my daughter got a Jolie for me in Nov for my 51st Birthday and I have been cooking with it non stop. While searching for help on how to use it I came across your youtube channel. You guys have one of the BEST cooking shows I have ever seen. It is AMAZING!!! I take care of my 79 year old father who is bed bound and he picks from your recipes that we watch together on what I cook next. We can't wait for your next video to come out to start a cook! I just want to say to Nija, Mami and yourself Thank you so much for what you provide to the community in content and engagement! Cheers! poko
Hey guys, I love what you do. You have done so many experiments now and pretty much have covered everything. How about you put all of this together and do a video on THE ULTIMATE STEAK ? Smoked salt / Garlic powder / Herbs / Finishing technique. You have done all of these and more. Please do a video of all of your best findings into one ULTIMATE STEAK VIDEO!! PLEASE PLEASE PLEASE!!!!
So I must admit after I watched the butter video I had to try it for myself. It was overwhelming evidence your right on the money. I don't know how or why but it is what it is. This is another awesome video and I'm going to take your word for it this time...lol. Thanks for the great content
Gotta try this. I stopped using butter and started using garlic powder and it took my steak to another level. You should try the salt tenderizing method to compare.
Love watching all your videos, we have bought all the stuff to follow along with you. Any chance you could do more side dishes like your potatoes? They were great and we are hoping to find more great stuff like that. Thanks for all you great dinner ideas that you have given us!
Interesting. Based on your butter results I had stopped adding olive oil to my bags, but then I ended up going back to it as it seemed to taste better with the oil. Now, one difference is that I typically freeze my steaks in the bag with the oil and seasonings. Maybe the oil improves things in this situation. However, I usually have a steak or two that I cook fresh without freezing and it seems to me that the oil still helps.
You guys are very funny and my wife and I love it when do steaks!!!! I have done some of your ideas and they worked out great!!! Where did you get your music??? I like it.
Idea for an experiment, if you think it can be done safely. Boil up a marinade, inject it into steak, use the UMAI dry age bag. Maybe do two, let the other one rest a week or two longer to evaporate the extra moisture if needed. Should be left with just beef and marinade flavors. Could probably use Star San to sanitize everything. Literally just dunk the steak into a bath before injecting to keep from transferring bacteria to the interior. No-rinse and food safe.
Fully agree with not adding oil when doing steak. I always add salt, pepper, powdered garlic, and dried thyme to my steaks. One tip, for dietary reasons I always cut off the fat but put it back into the bag before sealing. Makes it easier to leave in the bag before sizzling.
Hey man, great job with your videos, great contents ! Just got a quick tip, I work as professional chef and we usually use seasoned oils in kitchens, but instead of using the pan to bring flavors, we prefer to keep low temperature during the flavor extracting process to maintain oil's molecular and olfactory properties. So here we are, try to put oil and whatever kind of spices, vegetables or fresh herbs Into a glass jar covering it with cellophane, put into a microwave at maximum power for 2 to 4 minutes and let it rest till cold. this way you'll extract all the flavors without rising the temperature of oil over 78 degrees Celsius (maximum temperature before starting deterioration and molecular change of olive oil). That way only the water contained in your seasonings will rise bringing to the oil all the part you're looking for. Keep doing videos like these and let me know about this process!
I know this is old but I knocked up 2 x 2kg brisket smoked and sous vide. One I sous vide with basic salt and pepper. The second one I sous vide in oil, not a dash, but incased in olive oil and no seasoning. Patted the oil one dry, then seasoned with a rub and flammed. The one submerged in oil was so much better. Everyone commented on how good the oil one was compared to the normal one. I wouldn't write off oil just yet.
Yeah!!! The "last dab" for you 3!!! As for the oil and the butter, it's not the water in the butter that is a problem, it's the fat since there are chemical compounds that are soluble in fat. Maybe you could try with thyme infused water?
Great experiment just like the one with butter. I’m only wondering why although you mostly cook the steaks at 129F sometimes you go for 2 hours while other times you cook for 3 hours. Maybe you could do some videos showing experiments with time. Keep up the great work, best sous vide channel on the web!
Great experiment. And I like how it confirms the previous results that conclude that fat shouldn’t be added to steaks during the cooking. I still wish that they stop adding garlic powder to every meat dish, especially when they’re testing an herb such as thyme.
I have never seen anyone make spiced oil the way you did. My preferred way would be to put the thyme in the bottle of oil and let it infuse for weeks. This is generally how it's done. I don't want to link other videos to your site, but if you google thyme oil infusion, you will see a better/proper way to do it. I would be interested to see this experiment again after. Love you guys.
Hi guys, love the videos so keep them coming.Did I hear you say in the past that you can leave steaks in the sous vide to keep warm after the cooking time has elapsed, and it won't over cook the meat if you turn the temp down? Or did I mis-understand.Thanks.
I bought and Anova, tank, rack, and flame thrower just because of Sous Vide Everything. I've watched every video and the comparison videos a few times. I took the most flavorful ingredients from each one and came up with the ultimate combination. Even to the point of some chefs in the area have said it's the best steak they have ever had...same with friends and family. You need 2 plus pound cowboy steaks, mix plain garlic powder and smoked garlic powder, smoked salt, fresh pepper, dried minced onions, spray on tyme, a little garlic and herb oil, and fresh tyme. Coat top, bottom, and sides. 129 for 5 to 6 hours. Wipe it completely off. Hit it with the flame thrower. PERFECT! Two amazing side. Sliced potatoes in a can on a sheet, sprinkle olive oil over all of them, sea salt, fresh pepper, then throw it as high as you can in the oven at 450 till they start to crisp. About 15 mins. Sweet corn in a can,make sure the corn is as dry as you can get it,salt and pepper, a good chunk of butter, mid to high heat in a pot, keep stirring till butter and corn start to turn a light brown. Good idea to buy one can of corn and one can of potatoes for each person. It flies faster then the steak does.
Nice steak video my friend. I was surprised about the oil as well. I know not to try that for sure. I would enjoy seeing a hot wing video! As always, keep up the good work and keep those videos coming!!
Fantastic video as usual. Guga, do you glaze your steaks after searing to make them look so appetizing? They always look as if you treated them somehow, but you never showed what you do with them before serving. (or I missed something)
Can you try and experiment with fresh herbs, but freezing the steak for at least a week or more. I often buy meat (steaks, chicken, etc) in larger quantities and freeze them in vacuum sealed for easy mid-week cooking. Would love to know if the herbs work or get too stong over time.
You should have tried adding the flavored oil after the searing by lightly brushing it onto it. Curious if that might have worked out well, some steak houses do brush their steaks after searing.
Hey guys, love your videos and the content you create, but, and I hate to do this, I must post a semi-negative comment. I absolutely love the flavor infused oil gives my food. I suggest you retry this experiment and this time, don't fry the thyme. You only want to heat the oil enough to cause the thyme to release the oils in it. I suggest around 150-175. I do this with garlic and I generally let the garlic sit in the covered pan over night. The oil will be amazing in the morning. The garlic cloves come out mushy and very VERY mild. You can add several of them to some mashed potatoes and barely taste them. However, you can definitely tell the difference in any thing you have marinated in the oil. Guys, don't give up on this, ITS AMAZING!
I love the research episodes. I can see my family coming up with ideas like "hey let's put some butter in there!" and now I can respond with *snort* "well, actually..."
Nice you will love it, but I would recommend your first cook be an AMAZING STEAK. Dont get me wrong the ribs will also be amazing, but steak is another level.
If you like spice your stakes try to put some dry peperoncino before the sous vide. It is not strong and gives some flavor like the thyme. You have to try it!
It's funny that you guys only did this experiment now. After the garlic powder episode, I have since tried adding dried thyme as well as fresh thyme like you did to the seasoning recipe. You might want to give dried thyme a try to compare with the fresh thyme. Just sprinkle the dried thyme over the steak like with the other seasonings. IMHO dried thyme imparts more flavour to the beef than fresh thyme but that is if you like a stronger thyme flavour in your beef. Cheers!
You should try over caramelized (almost burnt) garlic oil with sesame oil. It's a Japanese staple usually used with ramen. Or maybe fried chicken skin oil mixed with groundnut oil(to prevent the fat from solidifying).
I know this is late, but when I do bloom fresh herbs in oil for marinating, the oil and herbs should have a proportionate ratio of 2:1 plus a pinch of salt and cook 10 - 20 mins in low heat. Blooming thyme draws out thymol(flavor of thyme that is fat soluble) into the oil. I think the amount of oil used here is too much as you said it dilutes the flavor. The amount of oil should be just enough to wet the steak.
Since it seems like the fat dilutes the flavor, and the dry spices fare so well, I wonder if something like Molly McButter could add butter taste to the steaks without diluting the steak flavor. Love the videos keep it up!
Something Constructive: -As you see in almost EVERY Video he pads them Dry. (Contraproductive) -You want it to go through the meat ( Like a Marinade or Rub, so it needs Time ) -As you noticed there is Thyme in the Oil. ( Burned taste ) This is what you would expect.
I like to put oil on my grilled steaks and marinade too. The oil catches fire and makes a smoke layer on the steak, it keeps it from sticking, burns off and leaves a polymerized layer like on iron cookware.
I just got an anova! I have steak vacuum sealed in the freezer unseasoned. Should I season them frozen? Defrost them first? Or season them after sous vide before searing? Thanks so much! Love you guys!
you cant just put cut up herbs and olive oil, you have to use infused oil. If you just cut it up fresh and put oil it doesn't give the oil enough time to chemically breakdown the aromatic components of the herbs. When you use infused oil the herbs have actually had enough time to dissolve into the oil and has the intrinsic herb flavour. I'd love to see you do an infused test in the future, great video!
I'm new to watching the videos and I'm watching them in order and I am curious to know if you ever do a video to compare fresh herbs to the dry powder herbs like you did with the garlic and onion experiments.
Very interesting..! How about a seasoned salt experiment to go along with this.? They have smoked salt, flavored salt etc... you pick.! But I think it would be very interesting either way.! Keep up the good work, and I subscribed to ninja to hahaa
Guga, I love your videos. After watching many of your videos, I’m interested in knowing how you determine temperature and times to cook meat in Sous Vide?
Hey Guga, fantastic video! Maybe you can do a herb faceoff next time! Thyme vs rosemary! And any else that you can think of. Also, any tips for sealing moist food without a chamber vacuum sealer?
Thanks I appreciate that, and yes the herbs are in my list. About the moisture I am editing the video now. it will be a dessert but you will undertand the best way to do it. Put the sealer up high on a plantform and you are good to go. Just seal it before liqueds gets to the seal part.
For me u have to try with sous vide thyme oil...let the thyme infused in oil at 55/65 celsius for two hours and then cook the steak with this oil... ciao 👋 from Italy!
I don't know if you've already done this, but have you put the "cutting with the grain" to the test with sous vide? Will probably need two picanha's to test it or a really big chunk of meat so the slices are relatively the same size. However, it would be nice to have a blind taste test to put it to the test. Also, maybe a third to do a crossing grain, one that's at a 45-ish angle? The normal's the control, the against is test 1, and the cross grain would be test 2 to test if it makes a difference at all.
seasoned oil...I do love seasoned oil, but wanted to know with sous vide...and thyme? I can't wait to watch this video and see how it turns.......WAIT!!! Where did you find Star Wars paper towels???
I've heared that Water Alcohol and Oil are Lipids . That are Liquits that take on flavor, thats why you can make seasoned Oil in first place. What that basicly means that your Oil will take all the flavor it can get . Seasoned oil is good in dishes where you actually eat it for example Ramen , where often is used Garlic-Oil.
Do some chicken wings! I'd love to see seasoned oil on Guga Foods. I think it would be much better with a grill or pan cooking like the butter was. It seems to me like the sous vide doesn't get hot enough to let the oil do its cooking magic. Maybe try infusing some oil with peppercorns too, kinda like the hot oil commonly found in asian foods.
Did you ever pour melted butter on top of the steak when you were almost finished with the searing process? I was wondering if you would get a darker crust doing this with the searzall? It would be great to see you do this in a video some day. By the way, thanks for all of your videos.
A lot of flavor compounds are actually nonpolar and thus soluble in oil and not water. I would love to see you do an experiment comparing oil-based and water-based marinades for sous vide cooking to see which one leeches more flavor out of the meat and if the water-based marinade actually adds more flavor than dry seasoning.
What if you added alcohol into the mix of oil?
"I need some thyme here!"
"Is that one better?"
"Ten thymes!"
Gerardo Ceballos Nevarez this needs more likes its so silly
It always cracks me up how they say letters as numbers haha :,)
😂😂😂😂
Maybe in their native language they used to say Item 123 or Item abc.
I think it began by mistake, and just stayed like this.
They are programmers/coders. It is common to use the hexadecimal system in coding. 0-9 are the same and a-f represent numbers 10-15. Number B is more delicious brother!
@@kevinwang2723 that's the say way we say it in English
Next week: Thyme vs Pine! :D
Can you try an "overcooking" test? I want to see if it's possible to overcook sous vide because with sous vide the main concern is undercooking, but how different does it taste when it's in for too long?
Editing that video now.
Great minds think alike :D Thanks for that response too! Love your channel
I have done overcooking sous vide. On purpose too (my wife likes her steak completely killed). She likes it. I don't.
Nice,....I was wondering the same thing.
Have the Ninja try Dave’s Ultimate Insanity sauce
I just discovered your channel tonight and I've been binge-watching for 3 hours. I already own a sous vide circulator and have produced some delicious things with it, but it's been neglected for some months. Your videos really make me want to step my game up. Thank you!
Always the Pine tree for me every time! Isn’t the pine tree rosemary?? Although agree Thyme 100% every time with steak! Maybe a herb challenge!!!!??
Can I ask you always have limes there do you use them on the steak??
I came across your videos about a week ago. I was very annoyed at first, but now I am terribly addicted. Love it!
Every episode you guys ramp up the production. Great cinematography with the meat shots and cuts. The only complaint is Ninja doesn't say AMAZING!! Enough. Regardless, he's a funny dude.
I’d really like to see a fresh vs powered herbs test. From what I hear the powered is better than fresh, especially on a long cook.
You guys are a pure joy to watch. Absolutely love all your videos.
Awesome! Here's a suggestion... cook a steak sous vide and season it how you'd normally season it, then sear it how you'd normally sear it and top it with herb butter (garlic/thyme). Maybe as a control do one w/o butter and do one with just butter.
And maybe another idea would be to compare cooking it w/ thyme vs adding herbed butter at the end.
You need seasoning in the bag during the sous vide or you will not get any penetration of the seasoning during the sear (only on the surface). That said he used way too much salt for a sous vide, it should be a lot less and then add more, if needed, before the sear.
I for the life of me can’t understand why I love this channel but it’s awesome keep up the great work
Love you guys. You have the guts to really show if something works or not,and have helped me find out without losing good food by not knowing what works and what does not! Great stuff guys,keep it up!
Guga just wanted to let you guys know that my daughter got a Jolie for me in Nov for my 51st Birthday and I have been cooking with it non stop. While searching for help on how to use it I came across your youtube channel. You guys have one of the BEST cooking shows I have ever seen. It is AMAZING!!! I take care of my 79 year old father who is bed bound and he picks from your recipes that we watch together on what I cook next. We can't wait for your next video to come out to start a cook! I just want to say to Nija, Mami and yourself Thank you so much for what you provide to the community in content and engagement! Cheers! poko
You guys have great rapport. Fun vlog, entertaining and I learned something. Great video, keep it up.
I absolutely LOVE your channel, you have changed my culinary life more than i can tell you.
SousVideEverything! please never stop the fun guys!
Hot spicy chicken wings ? HELL YEAH !
Oh BOY 😂😂😂😂😂😂😂
Fantástico, cada dia melhor e melhor e melhor, na vitória eterna. Parabéns.
Hey guys, I love what you do. You have done so many experiments now and pretty much have covered everything.
How about you put all of this together and do a video on THE ULTIMATE STEAK ?
Smoked salt / Garlic powder / Herbs / Finishing technique. You have done all of these and more. Please do a video of all of your best findings into one ULTIMATE STEAK VIDEO!!
PLEASE PLEASE PLEASE!!!!
"B" has always been my favorite number
Thank you!
@@user-hn8nh3qd8c lmao
So I must admit after I watched the butter video I had to try it for myself. It was overwhelming evidence your right on the money. I don't know how or why but it is what it is. This is another awesome video and I'm going to take your word for it this time...lol. Thanks for the great content
Gotta try this. I stopped using butter and started using garlic powder and it took my steak to another level. You should try the salt tenderizing method to compare.
Always love to see a new video! You are the reason I bought a Sous-vide appliance and I love it!
Thanks I appreciate the support very much. 👍👍👍👍
Love watching all your videos, we have bought all the stuff to follow along with you. Any chance you could do more side dishes like your potatoes? They were great and we are hoping to find more great stuff like that. Thanks for all you great dinner ideas that you have given us!
You guys are great! Watched almost all videos. My Anova, Searzall, and pans come tomorrow. If I'm ever in the Miami area, I'm coming over for Picanha.
Try the 20! Do it!
#NinjaLastDab
Let it burn!!! Do the hot wings!!!!
😂😂😂😂😂😂
Another great job guys! Thanks for being part of our inspiration to finally do our thing too.
By June I think you guys will be at 500k subs; you're killing it.
If you guys ever take the show on the road to Prescott AZ, I'd be happy t be a guest taster. As always, love your videos. I'll try #2 myself.
Interesting. Based on your butter results I had stopped adding olive oil to my bags, but then I ended up going back to it as it seemed to taste better with the oil.
Now, one difference is that I typically freeze my steaks in the bag with the oil and seasonings. Maybe the oil improves things in this situation. However, I usually have a steak or two that I cook fresh without freezing and it seems to me that the oil still helps.
Really oh ok.. so maybe freezing it could be different, only one way to find out.
You guys are very funny and my wife and I love it when do steaks!!!! I have done some of your ideas and they worked out great!!!
Where did you get your music??? I like it.
Love when I get these notifications!
Thank you so much, I appreciate that. NOTIFICATION SQUAD IN THE HOUSE!!!!
Wait! I want notifications too! Only for this channel, nothing else, is that possible
same it's such a happy feeling
Idea for an experiment, if you think it can be done safely.
Boil up a marinade, inject it into steak, use the UMAI dry age bag. Maybe do two, let the other one rest a week or two longer to evaporate the extra moisture if needed. Should be left with just beef and marinade flavors.
Could probably use Star San to sanitize everything. Literally just dunk the steak into a bath before injecting to keep from transferring bacteria to the interior. No-rinse and food safe.
You guys are the best. Thank you for bringing light into my evening
Fully agree with not adding oil when doing steak. I always add salt, pepper, powdered garlic, and dried thyme to my steaks. One tip, for dietary reasons I always cut off the fat but put it back into the bag before sealing. Makes it easier to leave in the bag before sizzling.
I love this channel. Keep up the great work.
Thanks guys, for a really interesting cook.
Very creative comparison Guga.
Cheers Mac
Hey man, great job with your videos, great contents ! Just got a quick tip, I work as professional chef and we usually use seasoned oils in kitchens, but instead of using the pan to bring flavors, we prefer to keep low temperature during the flavor extracting process to maintain oil's molecular and olfactory properties. So here we are, try to put oil and whatever kind of spices, vegetables or fresh herbs Into a glass jar covering it with cellophane, put into a microwave at maximum power for 2 to 4 minutes and let it rest till cold. this way you'll extract all the flavors without rising the temperature of oil over 78 degrees Celsius (maximum temperature before starting deterioration and molecular change of olive oil). That way only the water contained in your seasonings will rise bringing to the oil all the part you're looking for. Keep doing videos like these and let me know about this process!
Awesome video as always!!! What was on the plate that was green? Was it avocado? I'm down for watching ninja eat the 20 hot sauce.
anyone else get super geeked when it’s sear time? lol I love these videos
I know this is old but I knocked up 2 x 2kg brisket smoked and sous vide. One I sous vide with basic salt and pepper. The second one I sous vide in oil, not a dash, but incased in olive oil and no seasoning. Patted the oil one dry, then seasoned with a rub and flammed. The one submerged in oil was so much better. Everyone commented on how good the oil one was compared to the normal one. I wouldn't write off oil just yet.
Would luv to see a finalist show.. the winner from all of these experiments against each other.. best of the best..
The quality of this video is superb! 10/10!
Yeah!!!
The "last dab" for you 3!!!
As for the oil and the butter, it's not the water in the butter that is a problem, it's the fat since there are chemical compounds that are soluble in fat.
Maybe you could try with thyme infused water?
Great experiment just like the one with butter. I’m only wondering why although you mostly cook the steaks at 129F sometimes you go for 2 hours while other times you cook for 3 hours. Maybe you could do some videos showing experiments with time.
Keep up the great work, best sous vide channel on the web!
I would love to see ninja try the sauces! That would be a great video!
Great videos guys. Always on the lookout for new ones popping up. Let's see some nitro lava sauce on chicken wings or tacos.
Great experiment. And I like how it confirms the previous results that conclude that fat shouldn’t be added to steaks during the cooking. I still wish that they stop adding garlic powder to every meat dish, especially when they’re testing an herb such as thyme.
I want those paper towels! Your videos are always informative and AWESOME!!! May the force be with you : )
I have never seen anyone make spiced oil the way you did. My preferred way would be to put the thyme in the bottle of oil and let it infuse for weeks. This is generally how it's done. I don't want to link other videos to your site, but if you google thyme oil infusion, you will see a better/proper way to do it. I would be interested to see this experiment again after. Love you guys.
Infuse with sous-vide
Love this channel! Wish i had a sous vide machine! Good job guys! AMAZING!!!
Thank you so much for the support.
Hi guys, love the videos so keep them coming.Did I hear you say in the past that you can leave steaks in the sous vide to keep warm after the cooking time has elapsed, and it won't over cook the meat if you turn the temp down? Or did I mis-understand.Thanks.
I bought and Anova, tank, rack, and flame thrower just because of Sous Vide Everything. I've watched every video and the comparison videos a few times. I took the most flavorful ingredients from each one and came up with the ultimate combination. Even to the point of some chefs in the area have said it's the best steak they have ever had...same with friends and family. You need 2 plus pound cowboy steaks, mix plain garlic powder and smoked garlic powder, smoked salt, fresh pepper, dried minced onions, spray on tyme, a little garlic and herb oil, and fresh tyme. Coat top, bottom, and sides. 129 for 5 to 6 hours. Wipe it completely off. Hit it with the flame thrower. PERFECT! Two amazing side. Sliced potatoes in a can on a sheet, sprinkle olive oil over all of them, sea salt, fresh pepper, then throw it as high as you can in the oven at 450 till they start to crisp. About 15 mins. Sweet corn in a can,make sure the corn is as dry as you can get it,salt and pepper, a good chunk of butter, mid to high heat in a pot, keep stirring till butter and corn start to turn a light brown. Good idea to buy one can of corn and one can of potatoes for each person. It flies faster then the steak does.
Thanks quys, again a great video. You know I like it.
Nice steak video my friend. I was surprised about the oil as well. I know not to try that for sure. I would enjoy seeing a hot wing video! As always, keep up the good work and keep those videos coming!!
Fantastic video as usual. Guga, do you glaze your steaks after searing to make them look so appetizing? They always look as if you treated them somehow, but you never showed what you do with them before serving. (or I missed something)
Love your experiment videos! I get better food without wasting food on my own experiments 😋.
Can you try and experiment with fresh herbs, but freezing the steak for at least a week or more. I often buy meat (steaks, chicken, etc) in larger quantities and freeze them in vacuum sealed for easy mid-week cooking. Would love to know if the herbs work or get too stong over time.
What a great experiment thank you I have used flavored oils but never did the shoot out. Now let the Ninja eat!!!!!
You guys should do sous vide beef stew! Love the videos, also a sous vide fried chicken 😂😋
That is coming friend, stay tune. 👍👍👍👍
I did a karni stoba (beef stew from Curacao, with paprika, peppers, tomatoes and papaya) sous vide. It was AMAZING!
You should have tried adding the flavored oil after the searing by lightly brushing it onto it. Curious if that might have worked out well, some steak houses do brush their steaks after searing.
Hey guys, love your videos and the content you create, but, and I hate to do this, I must post a semi-negative comment. I absolutely love the flavor infused oil gives my food. I suggest you retry this experiment and this time, don't fry the thyme. You only want to heat the oil enough to cause the thyme to release the oils in it. I suggest around 150-175. I do this with garlic and I generally let the garlic sit in the covered pan over night. The oil will be amazing in the morning. The garlic cloves come out mushy and very VERY mild. You can add several of them to some mashed potatoes and barely taste them. However, you can definitely tell the difference in any thing you have marinated in the oil. Guys, don't give up on this, ITS AMAZING!
I love the research episodes. I can see my family coming up with ideas like "hey let's put some butter in there!" and now I can respond with *snort* "well, actually..."
I don't know which is better watching them eat the stakes or talk about it.... keep it up!
Love your channel! Just got my Anova in the mail today (wasn't expecting it) so my first test is some frozen pork ribs!
Nice you will love it, but I would recommend your first cook be an AMAZING STEAK. Dont get me wrong the ribs will also be amazing, but steak is another level.
If you like spice your stakes try to put some dry peperoncino before the sous vide. It is not strong and gives some flavor like the thyme. You have to try it!
It's funny that you guys only did this experiment now. After the garlic powder episode, I have since tried adding dried thyme as well as fresh thyme like you did to the seasoning recipe. You might want to give dried thyme a try to compare with the fresh thyme. Just sprinkle the dried thyme over the steak like with the other seasonings. IMHO dried thyme imparts more flavour to the beef than fresh thyme but that is if you like a stronger thyme flavour in your beef. Cheers!
You should try over caramelized (almost burnt) garlic oil with sesame oil. It's a Japanese staple usually used with ramen. Or maybe fried chicken skin oil mixed with groundnut oil(to prevent the fat from solidifying).
Love you guys. I made the bacon-wrapped BBQ country pork ribs. Simply unbelievable.
GUGA!! Thanks for all the videos!
I know this is late, but when I do bloom fresh herbs in oil for marinating, the oil and herbs should have a proportionate ratio of 2:1 plus a pinch of salt and cook 10 - 20 mins in low heat.
Blooming thyme draws out thymol(flavor of thyme that is fat soluble) into the oil.
I think the amount of oil used here is too much as you said it dilutes the flavor. The amount of oil should be just enough to wet the steak.
Good on you for those sauces. The Queen Majesty coffee and habanero is delicious on fatty meats. I just made pulled pork and it's so good on it.
I love your steak vids, keep them coming.
Since it seems like the fat dilutes the flavor, and the dry spices fare so well, I wonder if something like Molly McButter could add butter taste to the steaks without diluting the steak flavor. Love the videos keep it up!
What if you put the seasoned oil before searing?
Rhys McGoIdrick I don't know but I would think the seasoned oil would flare up catch on fire
No it wouldn’t
Something Constructive:
-As you see in almost EVERY Video he pads them Dry. (Contraproductive)
-You want it to go through the meat ( Like a Marinade or Rub, so it needs Time )
-As you noticed there is Thyme in the Oil. ( Burned taste )
This is what you would expect.
I like to put oil on my grilled steaks and marinade too. The oil catches fire and makes a smoke layer on the steak, it keeps it from sticking, burns off and leaves a polymerized layer like on iron cookware.
Watch the A-Team movie lol
Again,Thank you, - you guys help a beginner to not waste expensive cuts of meat.
Guga...thanks alot for making these awesome videos! Don't shoot me for asking this but can the souis vide cook a fairly large filet medium well?
Pine is fine!
What about fresh thyme versus dried thyme, if you haven’t tried that yet?
I just got an anova! I have steak vacuum sealed in the freezer unseasoned. Should I season them frozen? Defrost them first? Or season them after sous vide before searing? Thanks so much! Love you guys!
Those look awesome! Do you ever accidentally get the steaks mixed up after the cooking or searing?
you cant just put cut up herbs and olive oil, you have to use infused oil. If you just cut it up fresh and put oil it doesn't give the oil enough time to chemically breakdown the aromatic components of the herbs. When you use infused oil the herbs have actually had enough time to dissolve into the oil and has the intrinsic herb flavour. I'd love to see you do an infused test in the future, great video!
Infuse oil in the sous-vide
The Last Dab from Hot Ones is REALLY hot, but it actually has pretty good flavor.
I'm new to watching the videos and I'm watching them in order and I am curious to know if you ever do a video to compare fresh herbs to the dry powder herbs like you did with the garlic and onion experiments.
Great vid, guys! Have you ever tried wet “aging” steak using fish sauce for a few days vs the traditional dry aged method?
5:35 “number B is my favourite” lmao
I bought my first circulator (Anova) because of you guys! Great video! I want to see the ninja try the mega death sauce!!!!!!
Thanks I appreciate the support.... MEGA DEATH??😱😱😱😱😱😱😱😱😱😱😱😱😱😱
Compound butter! Fat in the bag definitely doesn't work, but try a couple different compound butters as a finish after the sear.
Very interesting..! How about a seasoned salt experiment to go along with this.? They have smoked salt, flavored salt etc... you pick.! But I think it would be very interesting either way.! Keep up the good work, and I subscribed to ninja to hahaa
Vaughn Precision they did I believe you can search for it
Rich Ard Lee yep they sure did..! Don’t know how I missed that one.! Well at least I have something to watch now..!
Guga, I love your videos. After watching many of your videos, I’m interested in knowing how you determine temperature and times to cook meat in Sous Vide?
Hey Guga, fantastic video! Maybe you can do a herb faceoff next time! Thyme vs rosemary! And any else that you can think of. Also, any tips for sealing moist food without a chamber vacuum sealer?
Thanks I appreciate that, and yes the herbs are in my list. About the moisture I am editing the video now. it will be a dessert but you will undertand the best way to do it. Put the sealer up high on a plantform and you are good to go. Just seal it before liqueds gets to the seal part.
For me u have to try with sous vide thyme oil...let the thyme infused in oil at 55/65 celsius for two hours and then cook the steak with this oil... ciao 👋 from Italy!
I don't know if you've already done this, but have you put the "cutting with the grain" to the test with sous vide? Will probably need two picanha's to test it or a really big chunk of meat so the slices are relatively the same size. However, it would be nice to have a blind taste test to put it to the test. Also, maybe a third to do a crossing grain, one that's at a 45-ish angle? The normal's the control, the against is test 1, and the cross grain would be test 2 to test if it makes a difference at all.
seasoned oil...I do love seasoned oil, but wanted to know with sous vide...and thyme? I can't wait to watch this video and see how it turns.......WAIT!!! Where did you find Star Wars paper towels???
I've heared that Water Alcohol and Oil are Lipids . That are Liquits that take on flavor, thats why you can make seasoned Oil in first place.
What that basicly means that your Oil will take all the flavor it can get .
Seasoned oil is good in dishes where you actually eat it for example Ramen , where often is used Garlic-Oil.
You often have some kind of green garnish on your steaks. Looks like green onions? Is it Thyme? Thanks for the great videos!
Dude in the blue. His reactions had me dying lmfao.
It's less fun after he does the same thing every time no matter what. Becomes obnoxious quickly.
Do some chicken wings!
I'd love to see seasoned oil on Guga Foods. I think it would be much better with a grill or pan cooking like the butter was. It seems to me like the sous vide doesn't get hot enough to let the oil do its cooking magic. Maybe try infusing some oil with peppercorns too, kinda like the hot oil commonly found in asian foods.
Great video as always! You should have tried another one with raw oil and time.
Did you ever pour melted butter on top of the steak when you were almost finished with the searing process? I was wondering if you would get a darker crust doing this with the searzall? It would be great to see you do this in a video some day. By the way, thanks for all of your videos.