*🤪🤪Great value for the money. Got this for my son and **MyBest.Kitchen** he made a 3 lb beef tenderloin for Christmas dinner. 😊😊😊Best filet I've had outside a top end steakhouse. ✅✅✅So good, I bought 2 for myself.*
@@spellfireforge audio mistake meaning I said the wrong thing and realized after I had already edited the video. Is there a reason to be so rude in your comment? Does it bother you that much? If so you are too tightly wound. So sorry if my comment wording wasn't suitable to you 😠
1 hour 50 mins. Butter by itself can burn without oil in the pot. Medium rare is the way to go. 130-135F. The red juice isn't blood. It's myoglobin. Blood would taste like iron.
Thank you so much! I was a little confused with the time but ive read the one other comment. Ill try this recipe and procedure. 🥰😍 Edit: i LOVEEEEE that Sammy got a little bite!
Yes on the time I realized I said an hour and half by accident it was really 10 min less than 2 hours. Sorry about that. Yes Sammy is my buddy and I try to include him in all my videos. Thanks for watching
Thanks yes he did. He's my taste tester and really likes to get a nice taste of meat., especially steak. Thanks for watching and commenting it helps my channel. I notice your name, do you have videos as well?
Great presentation using Instant Pot Sous Vide. I, myself, always use a vacuum sealed food saver bag because the water to food barrier is at the minimum. BTW, .50 means 50 seconds on Instant Pot timer and other cooking appliances.
I know about the timer and mistake did you see the pinned comment in the comments about it??? Also this was before I had a vacuum sealer and wanted to show people who don't have one that they can still easily cook Sous Vide without one. Thanks for watching
Did you not see my comment stating that it was mentioned wrong in the video? I know how the minutes work. I just said wrong in video. Thanks for your comment
@@WhatsUpwithDJNow I just watched the video - you said an hour and a half at least three times, and I didn't see your correction in the comments. In the UK, the origin of the sauce, "Worcestershire" is pronounced "Wuster", much easier. I prefer to use good quality butter, like Plugra, rather than a butter/oil blend with additives to make it spreadable.
@@charlestoast4051 sorry you hated the video so much that you felt a need to come and tell me everything wrong about it and negativity. The comment correction about the time is the 3rd comment down not included in this set of comments. I see it and it's been there all along. Have a nice day
*please note steak was cooked for 1 hour and 50 min. I accidentally said 1 hour and 30 min in video. my apologies. Come and watch my video of my Sous Vide turkey breast here ua-cam.com/video/S-NF6BPHcjg/v-deo.html
I didn't see any. It was literally the best steak ever. Cooked perfect and very very tender. I have bought a nice size roast and plan to cook it the same way but very slow. Most likely couple weeks after Christmas. Also going to try a turkey breast. I will do videos for them as well. Thanks for watching
That steak I did was a big rib eye. I'd say probably 4 or so depending on size. Remember the air is sucked out of the bag and as long as they can be submerged in the water should be fine. They just need to have water flowing in each side. Hope that helps
How long does it normally take for the instant pot to preheat? I tried mine today and it took 40 minutes before it started cooking. Thank you for sharing.
It shouldn't take that long. This was taken off the internet "The instant pot requires enough time to build up the pressure needed to cook food properly. This is the preheating process. Your instant pot will reach the pressure state in around 10 to 15 minutes. However, some factors affect the required amount of preheating for an instant pot" Have you checked your rubber seal to make sure it's in properly? If so I would call Instant Pot directly and ask them. Their customer service is really good and helpful I've called before. Here's their phone number 800-828-7280. Hope that helps. Thanks for watching
Here's a link to an article talking about it and different reasons. recipemarker.com/how-long-does-an-instant-pot-take-to-preheat/#:~:text=The%20instant%20pot%20requires%20enough,preheating%20for%20an%20instant%20pot.
@@WhatsUpwithDJNow Thank you very much for the reply. I did the water test when I first got it with the pressure test and it worked perfectly. I just tried to sous vide a steak today and after 30 to 35 minutes I turned it off. I got to thinking about it and wondered if it was enough time and try it again. It finally started cooking 40 minutes after I originally hit the start button. I will call instant pot tomorrow and see what they say. Thank you again for your help, I appreciate it very much and thank you for sharing your videos.
@66lwmorgan you don't seal the IP when doing sous vide so that's your problem. When you cook using sous vide you DO NOT set the pressure to seal because you are NOT pressure cooking. It's meant to cook only by temp. You simply put the lid on and close it to hold in the temp, but you leave the seal in the vent position. My video talked about that if you watched the whole thing. They even sell glass lids you can use if you want to
Thanks for watching. Yes I love that salt. Smells really good when your cooking with it. Here's the link www.amazon.com/dp/B0001X74LY/ref=cm_sw_r_cp_apap_POmOISdm944Dd
And did you see the comment below talking about the error said during recording? I addressed it. I accidentally said the wrong thing. It was 1 hour 50 min
Sorry I meant to put this in the video description. I would do the same time I did between 1.5 and 2 hours. It cooks slow and to the exact temp you input to a perfect steak 125 F Rare 135 F medium rare 145 F medium 150 F medium well 160 F well done
@@justaguywhocares4478 Yes it does turn it great. What meats have you done? Did you do a roast? I bought Costco roasts and was the best so lean and tender made the best beef dips
This is what I use. It's sea salt infused with garlic. You don't have to buy this. You could use garlic salt if you'd like. I just really like this stuff cause you can grind it up fresh and is really good. amzn.to/3zPklxi
That's good but it will never be the same, you could also cook a steak in the oven too .... But this is just a different method and the steak comes out so tender you can cut with a fork. Remember there's tons of ways that you can cook each kind of meat.
@@WhatsUpwithDJNow It's all good. I also often season and marinate a big steak for a couple days and then pressure cook til done in the rack. I'll fry up onions and mushrooms in butter on the side as a topping. I mainly use the IP for the fast cooking.
@@WhatsUpwithDJNow sorry there is a UA-cam chef that is famous for his "rosemary salt" he always says cause when you know you know. How ever he also says if you make the seasoning once you will make it the rest of your life. Seems like he is right I keep it on hand now. It's great to season steak!
I guess you should do some research then. Sous Vide cooking is done at a lot of very high end expensive steak houses and restaurants. Best steak and meat ever. Cooked to the exact way you like it. But everyone has the right to their opinion.
@@WhatsUpwithDJNow I don't doubt that is tastes good and I don't doubt that good steak houses use this method, I just doubt that cooking it in plastic is healthy, rather unhealthym Plastic is known to have many foreign chemicals and bad for health, especially when plastic is heated.
Two hours for a steak? Instant Pot name does not apply if using the Sous Vide. I prefer the charcoal grill and wood chips (10 min), or my Lodge Cast Iron skillet (5 min.) cooked medium. Pressure cooking is the time saver. Good video though for those who want to do the Sous Vide.
What do you mean the Instant Pot name does not apply if using Sous Vide? It's a function on the IP so yes it does apply. Also it is simply a video showing how to use the SV function and it is not pressure cooked when you use that function. You cook slow. Turned out super good by the way. Thanks for watching
🤔 you know what.. you are probably right. I was thinking 1.5 like 1 and a half but yes. Sorry about that. You can actually cook the meat slow for as long as you like. But it did turn out perfect. Oh and on your comment you deleted. I used the same bag as the meat was in originally. It was raw meat put back in the same exact bag. It wasn't cooked meat put in a raw meat bag. I just took out the meat out to season it and then put back in bag.
Thanks I don't take personal. This is an old video. Sammy is not overfed and food is monitored. He only gets a tiny sample to be part of the video. It was found out by the Vet that he had hypothyroidism which made him retain weight. He's now on meds and he lost about 18 pounds once he went on meds. He still has a little more to lose but the Vet is overall happy with him. He's my love and I'll always have his best interest at heart
@@WhatsUpwithDJNow You don't have to eat it, but you shouldn't lie about it either. Rich in nutrients - not only does it help you absorb more nutrients from your food, but beef tallow is also rich in vitamins A, D, E, K, and B1. + Reduces inflammation - tallow contains conjugated linoleic acid, which is a natural anti-inflammatory.
So hope that some of these video hosts will just get to the point & stay on it. Do not like to hear all of the other things like why you do things your way. Not interested in personal thoughts, just correct instruction of recipe or product use.
😮 wow. This is my top video and lots of people have given great comments and likes about how thorough I am. Sorry you don't feel the same way and felt the need to comment about it.
want some good sauteed mushroom to top your steak. click here ua-cam.com/video/0-aRpDnmL8Q/v-deo.html
Excellent tutorial on how to use the Sous Vide function on the Instant Pot Duo Gourmet.
Thank you.
Thank you and thanks for watching 😁
*🤪🤪Great value for the money. Got this for my son and **MyBest.Kitchen** he made a 3 lb beef tenderloin for Christmas dinner. 😊😊😊Best filet I've had outside a top end steakhouse. ✅✅✅So good, I bought 2 for myself.*
Sorry I really don't know. You could search on the Instant Pot website and see
www.instanthome.com/
@@WhatsUpwithDJNow pp
@@ramonaburns4530 pp??
Good demonstration of water displacement sealing, thanks!
Thank you I appreciate your compliment and for you watching the video. That was a great steak 🥩
One hour and a half would read 1:30 on your time setting. Thanks for posting this video, can't wait to try it!
Yes that was an audio mistake that I already addressed in the comments but thanks for pointing it out. Thanks for watching
@@WhatsUpwithDJNow LOL an “audio mistake?” Making a mistake is human. Trying to pass the blame onto an audio issue is just asinine.
@@spellfireforge audio mistake meaning I said the wrong thing and realized after I had already edited the video. Is there a reason to be so rude in your comment? Does it bother you that much? If so you are too tightly wound. So sorry if my comment wording wasn't suitable to you 😠
The fat is the best part and so good for you!
No thank you. But the actually steak part was great 👍🏻. Thank you for watching
It looks great. I like medium rare, but it is your dinner, and no one else's, so enjoy however you like!
That's what's good about Sous Vide cooking. You can cook to the exact temp that you want. Thanks for watching and the comment
1 hour 50 mins. Butter by itself can burn without oil in the pot. Medium rare is the way to go. 130-135F. The red juice isn't blood. It's myoglobin. Blood would taste like iron.
I don't like rare meat I cooked to the temp I prefer. It was good
I like minds well well done
Thank you so much! I was a little confused with the time but ive read the one other comment. Ill try this recipe and procedure. 🥰😍
Edit: i LOVEEEEE that Sammy got a little bite!
Yes on the time I realized I said an hour and half by accident it was really 10 min less than 2 hours. Sorry about that. Yes Sammy is my buddy and I try to include him in all my videos. Thanks for watching
It looks beautiful thank you for sharing
Thank you for watching. Hope you will subscribe
Hi Dj, your steak looks tender and delicious, Sammy sure liked it.
Thanks yes he did. He's my taste tester and really likes to get a nice taste of meat., especially steak. Thanks for watching and commenting it helps my channel. I notice your name, do you have videos as well?
Thanks!
You just got a new sub
Great presentation using Instant Pot Sous Vide. I, myself, always use a vacuum sealed food saver bag because the water to food barrier is at the minimum. BTW, .50 means 50 seconds on Instant Pot timer and other cooking appliances.
I know about the timer and mistake did you see the pinned comment in the comments about it??? Also this was before I had a vacuum sealer and wanted to show people who don't have one that they can still easily cook Sous Vide without one. Thanks for watching
:50 means 50 minutes not 30 minutes (.50 of an hour). it shows seconds when the timer is under an hour .
Did you not see my comment stating that it was mentioned wrong in the video? I know how the minutes work. I just said wrong in video. Thanks for your comment
@@WhatsUpwithDJNow I just watched the video - you said an hour and a half at least three times, and I didn't see your correction in the comments. In the UK, the origin of the sauce, "Worcestershire" is pronounced "Wuster", much easier. I prefer to use good quality butter, like Plugra, rather than a butter/oil blend with additives to make it spreadable.
@@charlestoast4051 sorry you hated the video so much that you felt a need to come and tell me everything wrong about it and negativity. The comment correction about the time is the 3rd comment down not included in this set of comments. I see it and it's been there all along. Have a nice day
*please note steak was cooked for 1 hour and 50 min. I accidentally said 1 hour and 30 min in video. my apologies.
Come and watch my video of my Sous Vide turkey breast here ua-cam.com/video/S-NF6BPHcjg/v-deo.html
Very helpful. Thank you
This is amazing. Cannot wait to try this
Best steak ever. Takes time but very worth it
Thanks for sharing it looks really good hi Sammy
Nice steak!
I like watching Judge Judy also
Lol huh?? Was it on in back lol
Beautiful! Any disadvantages that the water is not circulating? Vs traditional sous.?
I didn't see any. It was literally the best steak ever. Cooked perfect and very very tender. I have bought a nice size roast and plan to cook it the same way but very slow. Most likely couple weeks after Christmas. Also going to try a turkey breast. I will do videos for them as well. Thanks for watching
Let’s try this. I will buy the steak.
Love the informative video, but what’s with the TV being on? Annoying for sure.
How many steaks can you place in the pot at one time?
That steak I did was a big rib eye. I'd say probably 4 or so depending on size. Remember the air is sucked out of the bag and as long as they can be submerged in the water should be fine. They just need to have water flowing in each side. Hope that helps
How long does it normally take for the instant pot to preheat? I tried mine today and it took 40 minutes before it started cooking. Thank you for sharing.
It shouldn't take that long. This was taken off the internet
"The instant pot requires enough time to build up the pressure needed to cook food properly. This is the preheating process. Your instant pot will reach the pressure state in around 10 to 15 minutes. However, some factors affect the required amount of preheating for an instant pot"
Have you checked your rubber seal to make sure it's in properly? If so I would call Instant Pot directly and ask them. Their customer service is really good and helpful I've called before. Here's their phone number 800-828-7280. Hope that helps. Thanks for watching
Here's a link to an article talking about it and different reasons.
recipemarker.com/how-long-does-an-instant-pot-take-to-preheat/#:~:text=The%20instant%20pot%20requires%20enough,preheating%20for%20an%20instant%20pot.
@@WhatsUpwithDJNow Thank you very much for the reply. I did the water test when I first got it with the pressure test and it worked perfectly. I just tried to sous vide a steak today and after 30 to 35 minutes I turned it off. I got to thinking about it and wondered if it was enough time and try it again. It finally started cooking 40 minutes after I originally hit the start button. I will call instant pot tomorrow and see what they say. Thank you again for your help, I appreciate it very much and thank you for sharing your videos.
@@WhatsUpwithDJNow Thank you
@66lwmorgan you don't seal the IP when doing sous vide so that's your problem. When you cook using sous vide you DO NOT set the pressure to seal because you are NOT pressure cooking. It's meant to cook only by temp. You simply put the lid on and close it to hold in the temp, but you leave the seal in the vent position. My video talked about that if you watched the whole thing. They even sell glass lids you can use if you want to
what is the name of the garlic sea salt you purchase on amazon? I would like to check it out to purchase
Thanks for watching. Yes I love that salt. Smells really good when your cooking with it. Here's the link
www.amazon.com/dp/B0001X74LY/ref=cm_sw_r_cp_apap_POmOISdm944Dd
Johnny's garlic spread seasoning? I haven't tried yet
6:50 you said 1 hour 30 min but you set the time 1 hour 50 mon. ?
And did you see the comment below talking about the error said during recording? I addressed it. I accidentally said the wrong thing. It was 1 hour 50 min
NICE!! What temperature and time would you do it for a well done steak?
Sorry I meant to put this in the video description. I would do the same time I did between 1.5 and 2 hours. It cooks slow and to the exact temp you input to a perfect steak
125 F Rare
135 F medium rare
145 F medium
150 F medium well
160 F well done
@@WhatsUpwithDJNow no worries great video thanks for the information. I'm subbing now!!👍🏾
I don't like rare meat either but recently started doing medium well. Very slight pink not bloody.
If you are interested in sous vide. I also have a turkey breast and a pot roast sous vide videos. I'm going to do chicken next and pork
You don’t
I searched out this video just because my wife pointed out the sous vide button. We have only used ours 3 times. Two of those were ONLY rice. lol
Sous-vide meat turns out very very good. I also have a video of doing a whole roast too. Thanks for watching
I've tried this a few times now. It's been awesome each time!
Highly recommend trying it!
@@justaguywhocares4478 Yes it does turn it great. What meats have you done? Did you do a roast? I bought Costco roasts and was the best so lean and tender made the best beef dips
@@WhatsUpwithDJNow rib eye and a chuck roast. I did the roast for 24 hours... it was amazing, but honestly may have been a little too long.
I did mine 24 and was perfect. Why do you feel that?
Is that the same thing as garlic salt?
This is what I use. It's sea salt infused with garlic. You don't have to buy this. You could use garlic salt if you'd like. I just really like this stuff cause you can grind it up fresh and is really good.
amzn.to/3zPklxi
The fat is the best part! 😂 lucky dog 🐕
What Chris is me at is you're putting A1 steak sauce on that nice steak
I do this exact thing in less time in a pan on the stove though...
That's good but it will never be the same, you could also cook a steak in the oven too .... But this is just a different method and the steak comes out so tender you can cut with a fork. Remember there's tons of ways that you can cook each kind of meat.
@@WhatsUpwithDJNow It's all good. I also often season and marinate a big steak for a couple days and then pressure cook til done in the rack. I'll fry up onions and mushrooms in butter on the side as a topping. I mainly use the IP for the fast cooking.
the fat is the best part.
i think that was an hour and 50 minutes
Yes I made reference to that mistake in the notes below. Either way was cooked perfectly. I was thinking time clock thinking. 50 is 30 min lol
"Rosemary salt" cause when you know you know
??? Sorry not sure what you mean or what you're trying to say
@@WhatsUpwithDJNow sorry there is a UA-cam chef that is famous for his "rosemary salt" he always says cause when you know you know. How ever he also says if you make the seasoning once you will make it the rest of your life. Seems like he is right I keep it on hand now. It's great to season steak!
Oh ok I don't know who that is and I've never tried rosemary salt. Sounds like it's good
@@WhatsUpwithDJNow check out "ThatDudeCanCook" he is pretty good if your into food
Cooking in plastic does not look healthy to me.
I guess you should do some research then. Sous Vide cooking is done at a lot of very high end expensive steak houses and restaurants. Best steak and meat ever. Cooked to the exact way you like it. But everyone has the right to their opinion.
@@WhatsUpwithDJNow I don't doubt that is tastes good and I don't doubt that good steak houses use this method, I just doubt that cooking it in plastic is healthy, rather unhealthym Plastic is known to have many foreign chemicals and bad for health, especially when plastic is heated.
1 30 is a hour and a half
And if you had read below you would see that I addressed the error in a comment below but thanks 🤨
@@WhatsUpwithDJNow anytime just pay attention that's all
@@iamcyberpunk68 wow how rude. I guess you like being negative and rude. Oh well
I suck the air out of the bag with my mouth, I suck in while closing it.
I've done that too with a straw. Now I have a vacuum sealer
An hour and a half is 1 hour and 30 minutes not 50 minutes, because 1 hour is 60 minutes therefore half an hour is 30 minutes.
Read the posted comment below about the mistake
Two hours for a steak? Instant Pot name does not apply if using the Sous Vide. I prefer the charcoal grill and wood chips (10 min), or my Lodge Cast Iron skillet (5 min.) cooked medium.
Pressure cooking is the time saver. Good video though for those who want to do the Sous Vide.
What do you mean the Instant Pot name does not apply if using Sous Vide? It's a function on the IP so yes it does apply. Also it is simply a video showing how to use the SV function and it is not pressure cooked when you use that function. You cook slow. Turned out super good by the way. Thanks for watching
Wasn't that an hour 50 minutes
🤔 you know what.. you are probably right. I was thinking 1.5 like 1 and a half but yes. Sorry about that. You can actually cook the meat slow for as long as you like. But it did turn out perfect. Oh and on your comment you deleted. I used the same bag as the meat was in originally. It was raw meat put back in the same exact bag. It wasn't cooked meat put in a raw meat bag. I just took out the meat out to season it and then put back in bag.
Nothing personal, but Please watch your dog. He’s very overweight.
Thanks I don't take personal. This is an old video. Sammy is not overfed and food is monitored. He only gets a tiny sample to be part of the video. It was found out by the Vet that he had hypothyroidism which made him retain weight. He's now on meds and he lost about 18 pounds once he went on meds. He still has a little more to lose but the Vet is overall happy with him. He's my love and I'll always have his best interest at heart
Oh girl, great instructions on how to screw up a cowboy steak, however love A1 too.
Wow 😲 🤨
1:50 is one hour and 50 minutes. An hour and a half would be 1:30
I know that and just misspoke and said it wrong. I made a note about it. But thanks for pointing out.
Never poke your steak with a fork. Thats a no no
You should really consider eating the fat in the future.. Its the most nutritious and healthiest part of the steak.
🤢 no thank you
@@WhatsUpwithDJNow your body your health 🤷🏻♂️
Eating slimey grissely fat doesn't make you healthier. To eat their own 😉
@@WhatsUpwithDJNow You don't have to eat it, but you shouldn't lie about it either.
Rich in nutrients - not only does it help you absorb more nutrients from your food, but beef tallow is also rich in vitamins A, D, E, K, and B1. + Reduces inflammation - tallow contains conjugated linoleic acid, which is a natural anti-inflammatory.
So hope that some of these video hosts will just get to the point & stay on it. Do not like to hear all of the other things like why you do things your way. Not interested in personal thoughts, just correct instruction of recipe or product use.
😮 wow. This is my top video and lots of people have given great comments and likes about how thorough I am. Sorry you don't feel the same way and felt the need to comment about it.