I really appriciate how youve gotten more candid with us your your videos. Definately the kind of man who someone could appriciate in life. Doing great Jon, thank you!!
To touch on and expand a few things you stated: If you sous vide with some type of fat: you basically just did a con fit in the easiest way possible. I did this with duck breasts and took them on a camping trip with some buddies last weekend. Hit them on a ripping caste iron after warming them from the cooler and had the most boujee meal out in the middle of nowhere For people who are either not the best cooks or just getting into it: sous vide makes things almost idiot proof. You can have PERFECT poultry breasts, a notoriously finicky thing to achieve, with basically just a few button pushes Regarding large meal preps: I meal prep for 6 days, so a sous vide is a god send. You can do an entire weeks worth of a meals protein in a few hours, with almost no work, and not make you kitchen feel like the sahara perfectly hard boiled eggs: enough said
I was wondering when you were doing a toppless video again. It has been a long time. Love the sous vide advice. I might need to try it one day and look just as good as you 😉
I don’t have a torch, and I find that if I try to sear afterwards, it steams more than sears, so I’ve found myself more willing to trade flavor for crust by searing first. I also find, that the flavor from a nice sear at the beginning helps the whole piece. I did a really hard sear on a pork tenderloin, seasoned it well, and loaded it into a vacuum bag. It came out, was intensely juice and flavorful, and had a nice roasted flavor, even though I didn’t sear it afterwards. No crust, but I’ll take it.
@@bigtxinla I am well aware. I still prefer it seared before it goes in the bag. It never seems to matter how well I dry the exterior, even though I know that’s the problem. What’s more, is I find the flavor from the Maillard reaction permeates the meat in a way that searing afterwards does not. I also don’t like how the meat conforms to the bag when you sear it later. It’s just a personal preference.
@@BlueberryBumblebees ok that wasn't conveyed in the original statement. You said you didn't know why it wouldn't do a proper crust and that it STEAM instead....So I answered why
@@bigtxinla I know WHY it does that, what I mean, is I don’t know what I could be doing better to remove the moisture. I could pack it in paper towels, and it would still refuse to sear. I cook really well, no one has ever complained about my cooking, I’ve just not been able to sear a precooked piece of meat, but because of this, I’ve also found a tastier way of doing things.
@@bigtxinla I also never said I don’t know why it doesn’t sear, I just said I can’t get it to. I know how it works, like I know basically how to change a tire, but that doesn’t mean it’s going to go smoothly when I try.
I don’t recommend cooking from frozen. Did a direct test with pork chops and thawing too fast from frozen, whenever it’s in the sink or directly into sous vide, I lost a lot of water from inside the cut and it was more dry every time. Thawing in fridge the day before was much better
As long as you have a good, tight, vacuum seal then you really can't go wrong seasoning and freezing your meats and some types of vegetables. I like to wet brine, vacuum & freeze poultry so i don't have to salt it during cooking. I'll use whatever herbs and spices suit my dish once i defrost it.
No liquids for sous vide meats… so it doesn’t make sense inherently, in practice, it’s the tracks from the flavor. Not to say, or make the food taste bad. But it will not taste as good as if you added whatever liquid you wanted after the fact. No liquids of any kind. Feel free to respond if you want a reference to where you can find out more about this.
If we freeze it do we have to worry about the salt drawing out the water before it freezes completely which causes a dry piece of meat when you sous vide?
There will be some water loss during the process but more will be lost in cooking than salt extraction. Even with this it’s negligible, enough for a tasty pan sauce.
It comes from this set: Link to the container I used: www.kqzyfj.com/click-100348535-13767625?url=https%3A%2F%2Fwww.zwilling.com%2Fus%2Fzwilling-fresh-save-plastic-%252F-medium%252Flarge-vacuum-starter-set-7-pc--36808-007%2F36808-007-0.html&cjsku=36808-007-0
Do you know what cut of chuck that is? The chuck steak/roasts I've found at my supermarket don't look like that, would like to know what specific cut to ask my butcher for.
It comes from this set: Link to the container I used: www.kqzyfj.com/click-100348535-13767625?url=https%3A%2F%2Fwww.zwilling.com%2Fus%2Fzwilling-fresh-save-plastic-%252F-medium%252Flarge-vacuum-starter-set-7-pc--36808-007%2F36808-007-0.html&cjsku=36808-007-0
I must misbehave and say that summer running season is a magical time on this channel. And torching food always looks so cool!
Pls I was not expecting the blowtorch 💀but the steaks look delicious! 😋
I wasn't expecting him being shirtless, but it was nice to see :D
I really appriciate how youve gotten more candid with us your your videos. Definately the kind of man who someone could appriciate in life. Doing great Jon, thank you!!
This simultaneously makes me hungry and thirsty.
Not me sitting here thinking… ”ooooh let me see how he deals with the grey meat factor” when you pull out the blow torch 😅
Always have a torch on hand
More videos like this pls. Actually great tips
To touch on and expand a few things you stated:
If you sous vide with some type of fat: you basically just did a con fit in the easiest way possible. I did this with duck breasts and took them on a camping trip with some buddies last weekend. Hit them on a ripping caste iron after warming them from the cooler and had the most boujee meal out in the middle of nowhere
For people who are either not the best cooks or just getting into it: sous vide makes things almost idiot proof. You can have PERFECT poultry breasts, a notoriously finicky thing to achieve, with basically just a few button pushes
Regarding large meal preps: I meal prep for 6 days, so a sous vide is a god send. You can do an entire weeks worth of a meals protein in a few hours, with almost no work, and not make you kitchen feel like the sahara
perfectly hard boiled eggs: enough said
I enjoy thhis helpful video. And the tomato series.
I was wondering when you were doing a toppless video again. It has been a long time. Love the sous vide advice. I might need to try it one day and look just as good as you 😉
Working two jobs to get your book… more than worth it. Can’t wait… I could spit 🍃💕🍃
Love the mipha/sidon music
Where did you get those vacuum bags? I'd love to use those instead of a normal ziplock if I could!!!
My man, love your channel.
Thanks chef
Great ideas!
I need those reusable bag!
Yeah. I always had a problem with the plastic use but reusable solves that problem.
That’s always been my issue too
@@jonkung where did you get those bags?
The theme in the background…. Mad respect
When torching your steak, don't let the interior blue flame touch the meat, this will avoid any butane taste in the meat.
I got one of those zwilling vacuum sealers, it's a great little gadget
The glass containers are really good.
Just Subscribed! Gotta get my sous vide out of the basement
Bro couldn't wait and just pulled out a blow torch 😂😂😂
??? Wait for what? It’s to sear the outside of the meat after it’s fully cooked in the sous vide.
Awesome
Damn bro I like the commercial vents
❤
I do chuck at 131 for 48 hours, and it turns out way better than 24.
What are those reusable vac bags? I want thaaat
Zwilling fresh and save
@@jonkung thanks chef
@@jonkungthanks papi
Thanks man!
Thank you!
I don’t have a torch, and I find that if I try to sear afterwards, it steams more than sears, so I’ve found myself more willing to trade flavor for crust by searing first. I also find, that the flavor from a nice sear at the beginning helps the whole piece.
I did a really hard sear on a pork tenderloin, seasoned it well, and loaded it into a vacuum bag. It came out, was intensely juice and flavorful, and had a nice roasted flavor, even though I didn’t sear it afterwards. No crust, but I’ll take it.
The steam is from not drying the meat well. Do that and you should have no problem getting a proper crust.
@@bigtxinla I am well aware. I still prefer it seared before it goes in the bag. It never seems to matter how well I dry the exterior, even though I know that’s the problem. What’s more, is I find the flavor from the Maillard reaction permeates the meat in a way that searing afterwards does not. I also don’t like how the meat conforms to the bag when you sear it later. It’s just a personal preference.
@@BlueberryBumblebees ok that wasn't conveyed in the original statement. You said you didn't know why it wouldn't do a proper crust and that it STEAM instead....So I answered why
@@bigtxinla I know WHY it does that, what I mean, is I don’t know what I could be doing better to remove the moisture. I could pack it in paper towels, and it would still refuse to sear. I cook really well, no one has ever complained about my cooking, I’ve just not been able to sear a precooked piece of meat, but because of this, I’ve also found a tastier way of doing things.
@@bigtxinla I also never said I don’t know why it doesn’t sear, I just said I can’t get it to. I know how it works, like I know basically how to change a tire, but that doesn’t mean it’s going to go smoothly when I try.
Sorry can you repeat that last part I uh...wasn't paying attention...
Is this Zora’s domain/Sidon’s music???
Yeah! By @luvbyrd
@@jonkung niiiiice
I'm so jealous of you now 😂
Will u try marathi " kohlapur without milk or cheese " and plain fried rice pls one time.
I would love to run.. scared of getting hauled away by police in my neighborhood from Karen🍃🌹🍃
I would probably cook them before eating, but to each his own.
He did, wym
I don’t recommend cooking from frozen. Did a direct test with pork chops and thawing too fast from frozen, whenever it’s in the sink or directly into sous vide, I lost a lot of water from inside the cut and it was more dry every time. Thawing in fridge the day before was much better
Can you sous vide the meant and then freeze, thaw, and sear?
Would seasoning and freezing be recommended for just a reg vacuum seal machine non sous vide?
As long as you have a good, tight, vacuum seal then you really can't go wrong seasoning and freezing your meats and some types of vegetables. I like to wet brine, vacuum & freeze poultry so i don't have to salt it during cooking. I'll use whatever herbs and spices suit my dish once i defrost it.
👆🏽 exactly this
So did you do two different types of steak or are they all the same? Great editing. Almost didn't catch it.
I used a chuck steak!
@@jonkung yum 😋
Do you need to vacuum it for sous vide?
can you sous vide directly from frozen?
Freeze for a month or more? I'm cooking 1.5 year old roasts and country style ribs.
happy meal planning time annnnd now he's topless, okay, this is also happening. what else did you have with the steak?
he is the master of thirst traps lol
Yeah the 24 hour sous vide chuck is definitely one of the best steaks I’ve ever had
Hands down the perfect amount of flavor, tenderness but still has a touch of chew.
No liquids for sous vide meats… so it doesn’t make sense inherently, in practice, it’s the tracks from the flavor. Not to say, or make the food taste bad. But it will not taste as good as if you added whatever liquid you wanted after the fact. No liquids of any kind. Feel free to respond if you want a reference to where you can find out more about this.
Bags?
Sir, did you say, "Even white ingredients"? 😅😅
Too cute.
“Wet” 😂
@@jonkung Oh! That makes sense. 😅😅
@@YayaSweetie😂😂😂
If we freeze it do we have to worry about the salt drawing out the water before it freezes completely which causes a dry piece of meat when you sous vide?
There will be some water loss during the process but more will be lost in cooking than salt extraction. Even with this it’s negligible, enough for a tasty pan sauce.
@@jonkung thank you for replying. Love your channel and who you are.
When I’ve salted, bagged, and froze the meat to sous vide later, it always tastes cured. What am I doing wrong??
You might have over salted it. Use a light kosher salt instead of a fine grain table salt and use a lot less.
@@jonkung yea I was salting heavily, as if I was gonna immediately toss it in a hot skillet.
What kind of salt?
@@jonkung just regular ol kosher salt ¯\_(ツ)_/¯
How’s your Tears of the Kingdom progress?
What temp did you sous vide those steaks at please?
I like em around 131
That's
Jon, sir, what is the texture of sous vide meats?
For a chuck its tender but still steaky. So is vide excels at turning cheap cuts into soft cuts.
What kind of bags are those?
It comes from this set: Link to the container I used: www.kqzyfj.com/click-100348535-13767625?url=https%3A%2F%2Fwww.zwilling.com%2Fus%2Fzwilling-fresh-save-plastic-%252F-medium%252Flarge-vacuum-starter-set-7-pc--36808-007%2F36808-007-0.html&cjsku=36808-007-0
Do you know what cut of chuck that is? The chuck steak/roasts I've found at my supermarket don't look like that, would like to know what specific cut to ask my butcher for.
It’s the chuck roast you get from Costco. Also called the chuck center roast, pot roast, or chuck pot roast.
@@jonkung thanks! I'm in Canada and our Costco's tend to carry different things but I'll take a look when I'm there. Cheers.
What are these amazing bags?
This! www.kqzyfj.com/click-100348535-13767625?url=https%3A%2F%2Fwww.zwilling.com%2Fus%2Fzwilling-fresh-save-plastic-%252F-medium%252Flarge-vacuum-starter-set-7-pc--36808-007%2F36808-007-0.html&cjsku=36808-007-0
@@jonkung Thank you! Finally something decent for the sous vide.
Why salt if using soy sauce?
What are those bags he was using?
It comes from this set: Link to the container I used: www.kqzyfj.com/click-100348535-13767625?url=https%3A%2F%2Fwww.zwilling.com%2Fus%2Fzwilling-fresh-save-plastic-%252F-medium%252Flarge-vacuum-starter-set-7-pc--36808-007%2F36808-007-0.html&cjsku=36808-007-0
@@jonkung Thanks, dude!
Did you say 24 hours? The hell?
Not too fond of hot plastic.
Maybe it is just me, lol most likely...but whenever I've had something that used sous vide...the flavor was, um...lol "unfresh"? Why, Jon? Why!!!
Might be the seasoning combination or their temperature settings but it shouldn’t be that way at all. Where and what did you eat?
GET CHUCK EYE STEAK.
Get a pressure cooker to not cook for 24 hrs on a roast man
I hate the fact as I’m trying to listen but I’m to entranced by the background music
It’s your good taste getting in the way again
That’s not steak lol