Cooking Sous Vide Steak in the Back of my Truck
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If you season the meat before you vacuum seal it will really improve it! Try seasoning it with salt, pepper, garlic and throw some rosemary in there also. You can also leave it cooking as it will not overcook. Awesome to see you trying one out either way.
I second everything he said. Just don’t let it go like 6 hours cause it will start to change the consistency if you go waaaaay over time. Love my sous vide, but smoking a steak is my current favorite for the added flavor. Obviously not convenient for truck camping like this is though!
Guga + rosemary lol
Yup, long time viewer of Sous vide everything and that's the exact way I do mines everytime.
@@pinhighdiscdyes Oh most definitely. Reverse sear with smoking the meat first is definitely my go to but both are great options for consistent results.
@@sukeetoboodo and now I’m heading to the store to buy steaks for dinner right when I get off work! 🤤😂
In the hospital with my 6 month old baby and I came across your videos. I've binged watched prob 10 now. Thank you for helping us get through these trying times.
Hope your baby gets well soon!
it's all going to be alright 👍
Prayers for the baby.
Love and prayers to your baby and your family for good healing!
That’s something no family should have to go through. I know I’m a random person on the internet but I really hope all is well for you and your family…
Mav, glad you have discovered sous vide cooking. Few tips I’ve learned: 1. Season meat before vacuum sealing 2. Finish cooked carrots/veg in a quick sauté with maybe some butter, lemon, and time (or whatever sounds good) 3. Along those lines veg takes a little higher temp than steak in a sous vide so I usually cook separate. You can cook veg day before and then just chill it down. Then just pull out and finish as I described in step 2 to heat and season. 4. Chicken breast is by far the most elevated cut of meat in a sous vide. Steak is still amazing because it’s steak, but chicken breast is like an entirely different meat when sous vide. I look forward to your next adventure!
Do not do it
Reported
Cliff, no one cares how you cook a steak.
Why are they so mean I love this tip
@@ftbailey773 and no one cares about you.
Recently lost my family and I’ve been possibly made to live in my truck for a bit. This guy makes me feel like a Steve Wallis vibe that is very calming and fun. Really helps with the lonely times
i hope you are doing well. im sorry to hear about your struggles, but i feel for you, and i hope you’re doing better. ❤️
🙏🏼🙏🏼🙏🏼
Hope it gets better for you and I hope these videos continue to give you peace as it does for me too
As a former kitchen professional, I’ve been using my Sous vide since 2015: But never on a overnight camping trip. Awesome! Jackery here I come.
Would kill to be able to afford a jackery. I just bought a truck and I'm thinking about living out of it for a while to save money but it costs money to set it up. Gotta love it
Mav, I got my sister's extra fridge and upon taking it home, discovered they had forgotten a bag of shrimp in the freezer. I managed to get rid of the putrid smell by buying a big $10 container of Folgers Coffee [ground], poured them into 3 pie tins, placed them into the freezer and left them in there four exactly 3 days. What it does is absorb the oder from the freezer. After 3 days, dispose of the coffee [you're not going to be able to use it for anything else; let alone drink it]. I was amazed. Now, the freezer did smell like coffee for like a week or two afterward, but it was waaaay preferable to the original funk, and eventually it didn't even smell of coffee. Judging by your fridge's dimensions a small container of fresh coffee grounds should suffice, but BE GENEROUS with it! Good luck, man! Love your show! I live thru your travels. Aloha.
Never saw the steaks moved to the fridge in between cooking and reverse searing. The big benefit of Sous Vide method IMO is that you can leave them in until you're ready to finish them up, they don't cook up but at least they'll be nice and warm. I left a Tri-tip in for 12 hours one time. Too long and they start to taste more like roast beef, but a couple hours or 3 is fine. Starting with Prime beef like you did makes a big difference too though. Season or at least salt before cooking IMHO, the season again before searing. (Since some washes off with the juices in the bag) Also, you can do without the vacuum sealer, buy using zip loc bags, and just lowering the meat into the water, then zipping the bag before it gets to the water level. The water will push out the air. It works just fine. A good first effort though. My mouth was watering.
I recently realized that my Jackery 500 is strong enough to run my Keurig and I’m beyond stoked about it, not having to fire up the propane to make coffee anymore. I actually tried poaching an egg with it too, because I was always curious if the water was hot enough for that. It was way undercooked but that doesn’t bother me because I throw em back raw on occasion anyway. Minimalism rules.
So glad to see you discovered Sous Vide! I recently was wondering if you've ever tried it. It's been the ONLY way I prepare steaks for a few years now. It's hard to really screw it up.... but here are a couple tips:
1. Use a paper towel to dry off the steaks before browning/searing them. That will reduce the time needed to get a good crust. The steak is perfectly cooked all the way through already, so the longer you heat the outside, the deeper it will overcook the outside of the steak.
2. Don't bother with the timer. The precision temperature literally can not overcook the steak. You can keep it in there for 4+ hours if you want. The longer you cook it, the more tender it becomes as the fibers in the steak slowly break down. Eventually it may start getting mushy, but some prefer cooking for 8-10 hours. Cook cheaper cuts a bit longer, and they will rival your filet mignon!
3. Forget what your know about cooking steaks. There is no need for resting time after cooking with with sous vide. Think about it, the reason for traditional resting time is to allow the hotter outside of the steak to equalize with the cooler inner part of the steak. With sous vide, the temp is perfectly even throughout the entire steak. Just dab off the moisture and get it in the pan to sear! No wait needed.
Love the channel bro! You inspired me to pull the trigger on a solo camping adventure in Door County, WI a couple weeks ago. I had a blast! I even tried channeling my inner Mav and did some cooking at the camp site. Keep on Trucking!
Try this seasoning blend the next time you prepare steak.
Mix this combo together for a PERFECTLY seasoned steak.
1/2 tsp- Salt
1/2 tsp- Pepper
1/2 tsp- Garlic Powder
1/2 tsp- Onion Powder
1/2 tsp- Lawry’s Seasoning Salt
1/2 tsp- Adobo Seasoning (Yellow Bottle)
Mix them all together and season BOTH sides of your steaks. Do this BEFORE you vacuum seal and allow your meat to marinate; preferably overnight. Once you take it out of the vacuum seal, hard sear in a skillet with unsalted butter, a garlic clove and some rosemary.
*This should be sufficient for 4 filets or two larger cuts.
Thank me later!
Scammer everyone, Mav delete his posts bro
Golf! That's a great sport. A tip: it's all about your left arm. Hold the club in your left hand with your thumb pointed at the head of the club. Now swing the club like it is a pendulum and imagine your left arm is part of the club. That means, keep your left arm straight. Now grasp the club with your right hand over your left and when you swing the club imagine your left arm is swinging a pendulum. This puts all the power to the head of the club. My granddad taught me that. Have fun.
Always cooking up something unique in the back of your truck! Love the videos congrats on passing 2 million. Enjoying traveling and filming myself right now, thanks for the inspo!
Scammer
Makes me so mad
@@laceyproductions9236 report him. I did.
Jackary is a game changer while camping. I run a fan of mine while hammock camping to keep bugs away
MAV got my mav airfreshner & sticker in/on my car and loving it. These videos really help me when Im stuck in my office wishing I was outdoors. Thank you for making such quality content, its been years since Ive dedicated time to TH-cam as no one had orginal content anymore and you really changed the game for me. Safe Travels.
Key to good eggs is low heat, constant stirring, stop way before you think they are done. Watch the whites and take off when they aren't runny anymore. The immediately move them to a plate so they don't keep cooking in the hot pan. Then salt and pepper after they are done. For an extra yum add a little creme fresh or sour cream. Yum yum. And when you order at a restaurant, order soft scrambled so they don't get over cooked. :)
Sous vide is the best! Have had one for about 5 years. We'll buy a huge pack of steaks, cook them, freeze them, and then all that needs to be done is thaw them out and sear like you did. Brussel sprouts also turn out really good out of a sous vide and then seared. Creme brulee is another good recipe to do in the sous vide.
Scammer!!!
@@laceyproductions9236 Are you this bored? You're on like every comment, lol.
@@yourface3154 lol only that I was chatting to this person to see what the scam was, said I won a playstation 5 and Iphone, but needed to pay $250 postage to some dodgy account. Really pisses me off because Mav is such a nice bloke that would help anyone and someone has taken advantage of that to rob people...so mad
@@laceyproductions9236 They're on every channel at this point, just bots. Well, just bots until you give into it.
A couple of tips for you. 1) Season the meat before vacuuming. Bit og olive oil, little garlic, rosemary and s+p. 2) When the meat has reached desired core temp you don't have to take it out of the water bath. It will stay at that temp as long as the sous vide stick is on. 3) Hard vegetables are very difficult to cook ind sous vide as the temp seldom is high enough. 4) Sous vide is perfect for a traveler. You can cook your meals at home, vacuum pack and then cook on the go. The sous vide stick doesn't require a specifik container as long as it is heat proof. Good luck with the cooking.
you can make your own sous vide tank with an old cooler. it helps regulate the temperature and uses less power as a result.
also the water displacement method + ziplock bag works great for sealing the steaks if you dont want to lug around a vacuum sealer.
great video as usual!
Scammer!
You better make sure those zip lock bags don't release toxins and are temp proof made for the heat
If you're not ready to eat steak, you can keep them in the souse vide at that temp and pull them when you're ready. You can cook steak in a sous vide for a lot longer and that internal temp won't ever exceed what you set it at. If you go over 6 hours or so, the texture does change a bit. I season, vacuum bag, and freeze steaks for when I work from home and you only need to add 30 minutes to account for the time it needs to thaw.
Thick bone in pork chops or a tomahawk steak are great in sous vide too. I use parchment paper around the bone to protect against poking holes in the vacuum bag. I usually target 3 1/2 hours for thicker stuff and sear the outside as hot and fast as I can. It's always the perfect temp.
You know it’s going to be a good day when Mav uploads
Except when there is a scammer !!!
Hey bud, I'm here in Saint Paul getting treated for cancer. Your cooking and fishing are keeping me motivated for sure. Keep up the good work my friend.
Love the channel - a great escape from the hectic day. Nice to see we are back to old reliable - the pickup. Interesting Cooking with Mav segment.
Scammer
I golfed in highschool! Tip: Don't feel like you have to hit the ball super hard! Focus more on your swing and your positioning! Good tool for practicing your swing is a "Explanar Golf Swing Trainer". Train on this for 30min to 1hr a day to build up muscle memory. Next thing to help your swing and accuracy is to place the head of the club center with the ball and to extend your arms all the way out. When you go to swing try to keep your arms extended all they way up till about 90% then make a slight bend in your elbow and on your way back down keep your arms as straight possible while also not moving your feet but moving your waist. Swing with only about 50-60% of your full strength in the beginning to get your accuracy down, you don't have to hit the ball super hard for it to go super far that's what the number on the clubs are for.
Edit: Also when your getting ready to swing have your knees slightly bent and keep your back straight
Sous vide is the best! I highly recommend seasoning it before you bag it. I like to add a little butter and a rosemary sprig, salt and pepper
lamb chops. torch sear.
Try this the next time you prepare steak(s)
Mix this combo together for a PERFECTLY seasoned steak.
1/2 tsp- Salt
1/2 tsp- Pepper
1/2 tsp- Garlic Powder
1/2 tsp- Onion Powder
1/2 tsp- Lawry’s Seasoning Salt
1/2 tsp- Adobo Seasoning (Yellow Bottle)
Mix them all together and season BOTH sides of your steaks. Do this BEFORE you vacuum seal and allow your meat to marinate; preferably overnight. Once you take it out of the vacuum seal, hard sear in a skillet with unsalted butter, a garlic clove and some rosemary.
*This should be sufficient for 4 filets or two larger cuts.
Thank me later!
Air fryer steak is always on point. Marinade prior, it’s perfect.
Hello Mav, thanks for catching us up with a new video. Only discovered your channel a couple of weeks ago so I've just been working my way through ones from a year ago. You're having a great time in Mexico at the moment 😎 so looking forward to seeing your adventures x
Hey Mav, FYI you can leave the steaks in your sour vide water and it won’t cook the steaks any more than you have them set for, meaning you won’t over cook them. I have the exact same machine and sometimes have left them in there for 2 hours accidentally and they still come out perfect.
Sous vide is a great game changing way to cook. Salting and other seasonings before cooking willbe better. It would be a good idea to put the sous vide tub in a cooler to save energy. Or just attach the circlator through a hole in the cooler lid.
Scammer
Best scrambled eggs I ever learned to make:
2 eggs
2 tbsp of butter unsalted
Melt butter over double boiler and add eggs. Stir constantly until cooked to perfect. Always season your eggs afterwards. (I also find it helps to beat the eggs with a fork until almost the consistency of water and there is no gloopy parts) Makes it more homogenous!
Every time I see that truck and what’s it’s been through I think what a dependable truck it is! Old faithful.😊
It’s crazy to see how far you’ve come! From Mav the intern to over 2 mil subs! Congrats homie you deserve it!
You can also use freezer plastic bags instead of vacuum sealing, but they need to be the 'freezer ' kind to withstand the heat. Would save a lot of space in your truck
You can save even more space and prepare the meat before the trip. Just pull out of the fridge and toss in the water bath. That’s another thing I really like about the sealer.
They're not really rated to be sous vide
@@SunshineHB you can save even more time and not sous vide lol
I just bought a sous vide. I absolutely love it! I got a searing torch to go with it. Perfect every time!
Hey Mav! You are one of my true idols! And you inspire me in loving myself and making it okay to have a introvert me. We love u from all over the globe!
//Big Al, Stockholm, Sweden
Throw a brisket in one of those bags with chopped carrots, chopped celery, garlic cloves and pickling spice, about a cup of water and let it sous vide overnight. Let it chill the next day and you've got the perfect corned beef.
As a chef, I endorse this message. Sous vide is the bees knees. But next time, start them after the first 9. Once done, pull, let rest for 10 minutes, season and sear on high heat 15-30 seconds per side.
Scammer!
Been been using sous vide for years. Best way to cook a steak. I've been a chef for 20+ year. Definitely need to season beforehand. When I would camp I would salt and use Montreal steak seasoning. Usually I just set temp I want for finished product and you don't need a timer. You could literally cook for 24 hours and it won't overcook. That's the beauty. Then sear for 1.5 minutes per side in a scorching pan to get the crust (mallarde) You're in business. Love the channel. Keep on truckin!
Really helps to season your food then seal it.
Also, heat the water up and then put your food in, start timer.
I usually dry the steaks, season then sear for a better result.
Hey Mav, glad to see you picked up golfing. It is a great thing to do to have fun but a lot of effort is needed to get better. I’ve been playing golf two to three times a week while also going to the range for the last two years I have gone from shooting 100 to now consistently shooting in the low 90s to high 80s. I highly suggest getting a lesson or two if you want to play more and once you get really into it get the right equipment and you’ll be having fun in no time! Great video keep on trucking!
I have to much time on my hands fighting cancer right now but me and my son love watching the camping and cooking you got great show
Joe and Dakota
Keep up the good fight! You’ve got this.
Meat and veggies are great for cooking in the sous vide. Have a cast iron skillet smoking hot to do a quick sear. Only turn your meat one time. Concerning the scrambled eggs, I use one nonstick granite pan for cooking eggs only. LOW HEAT, eggs into pan, season, while storing the eggs, add butter to the mixture. Keep stirring slowly (no need to beat them to death by steering quickly). The eggs will be moist, fluffy, and very tasty. You will never have a finer scrambled egg and it is much faster then 30 minutes. (5-6 minutes is normal cooking time.)
Looking forward to you pulling out the sous vide more! I've been using mine now for 10 years and love it
If you cook your eggs on a medium-high heat with a little milk/cream and whisked properly, taken them off before.. BEFORE they lose all the liquid and stir through properly they will also be like that, it's proper scrambled eggs. They aren't meant to be dry af and not moist. Only takes 2-3mins too... Also season with salt and pepper as your stirring through, salt absorbs the liquid too much during cooking process
I LOVE watching you cook especially when you invite others along!!! 🥰
Scammer!
Small curd French scrambled eggs are easy my guy. You don't need to stir constantly, and you don't need super low heat. I make cheesy eggs and homemade fresh salsa often. You put your burner on like 8/10 with oil in it to get it hot, then throw in your mixed eggs with salt which cools it down, then turn it down to 6/10, and use a whisk every 10-15 seconds to keep the curds small. Add your cheese when the eggs are still glossy but not done, and that will cool it off again. Then you just wait til it loses that wet look and just has a bit of a sheen.
You can just use ziplock bags, makes the process a little less burdensome. Let the water squeeze out most of the air, seal it and clip it to the container. I like to use those christmas light hooks for gutters. It's great for cooking steak when you have other stuff going on, at any point between 1-4 hours you know you can take it out, sear and eat within 2 minutes.
Season meat before. Cook it in the sous vide for 1.5 hours at 110 degrees. Dry the steak and then sear it on cast iron GUARANTEE perfect steak. Been using it for 2 years, cooking it at a higher temp in the sous vide makes it. easier to over cook if you like a perfect crust. Only flip once.
I’ve also made a compound butter with roasted garlic, salt, and parsley and I’ll put it on the steak before I sous vide it at 110. Then cook it on cast iron and baste it with the melted compound butter. It’s INSANE!!!
Your videos are always so therapeutic honestly
Slow that swing down on the down push. Faster doesn’t always mean further in golf. A more fluid direct swing will result in better contact through the ball
Cooking with MAV is always an awesome adventure 🤗... Thanks Mav 🤘🎸🎶🪁💙⚾
Sous vide is a game changer
Guga is the master of sous vide! Should definitely check out his channel “Sous Vide Everything” for tips!!!
Golfing Black Bear with little experience is admirable! very narrow fairways!
Hey Mav!!! That’s so cool!!!! You’re always keeping us entertained! Thanks so much for sharing!!
Mav you should try a Smoker in your truck they do make tailgater size are the smaller smokers you could get a small camping table to put it on.
Always looking forward to your videos Mav! Been following you for over a year now and your videos bring me peace and motivate me to get up and do stuff. Peace and love 🙏🏼💪🏼
Mix this combo together for a PERFECTLY seasoned steak.
1/2 tsp- Salt
1/2 tsp- Pepper
1/2 tsp- Garlic Powder
1/2 tsp- Onion Powder
1/2 tsp- Lawry’s Seasoning Salt
1/2 tsp- Adobo Seasoning (Yellow Bottle)
Mix them all together and season BOTH sides of your steaks. Do this BEFORE you vacuum seal and allow your meat to marinate; preferably overnight. Once you take it out of the vacuum seal, hard sear in a skillet with unsalted butter, a garlic clove and some rosemary.
*This should be sufficient for 4 filets or two larger cuts.
Thank me later!
Hey Mav. Travel idea. Go to golf courses, sleep nearby the courses and see what the area has to offer for other activities like fishing.
Sounds a bit boring lol
Watched this all the way through twice!! Very cool 😎.
A quick tip: when pouring liquids into the Seal A Meal bags turn the lip of the bag down on the outside about 2 or 3 inches. Then pour your liquids in. The bag will stay open standing upright for you and the top will not get wet allowing for a better, tighter seal when its time to heat seal it for cooking. I always do this. Also, removing the rack, if possible, when placing the food in your machine to cook will make certain a hot rake doesn't accidentally melt the plastic bags so water won't leak inside the bags.
Recipe: Try cooking a BONELESS TURKEY BREAST marinated in your favorite BBQ SAUCE 😋 . If you've not had BBQ TURKEY before...you're missing a delicious food choice. Put some raw onions and celery in there also, along with whatever you enjoy as a side dish. I think it would turn out perfectly in your new machine!!
The legend is here
Using the word “legend” loosely these days I see.
@@HF1.0, amazing what people will say for likes. That and "YoU'rE a LeGeNd iF yOu'Re WaTchInG thIS iN 2022"
@@marvinthemartian2199 Seriously. Lol
I like the addition of F to C calculations that you implemented in the video. Nice idea imo
23 mins of pure entertainment, as always thank you Mav!! Love ur videos!
Scammer posing to be our beloved Mav
Season the steak in the bag with butter salt pepper and rosemary…
Would also recommend getting a torch to sear the steak. Great content keep it coming. Thanks !
in the future, those steaks will be even better if you sear the sides as well. aside from that, beautifully done Mav
Seriously why is your stuff so satisfying to pass time with. Man I hope you keep making just chill content. I'm a truck driver and hated the inconvenience of the road so your builds and set ups have inspired me to do a special set up it'll have challenge because I can't damage the truck and I'm gonna record it and post on my channel and maybe actually start posting my day to day just as a release plus there's always different things going on as well. Again man love video and hopefully I get to meet you on the road keep trucking on!
That steak looked unreal, I was literally salivating haha nice job Mav!
Scammer
@Dave Davis depends how you like it cooked, each to their own
If power consumption isn't an issue for you, (When your not on auxillary power) then the timer isn't needed at all I leave my steaks on there for the whole day while I'm at work.
Hey Mav, is that the Saint Cloud Cosco in Minnesota? My dad does refrigeration and helped build that store, and the one up in Duluth. Love the videos, keep it up.❤️
Bone broth in the bag before sealing and it takes it to another level. And like Emril says, " Bam, then some more garlic!"
Hey Mav that was awesome I’ve never heard of that kind of cooking or that machine before but it’s really awesome I’ve never seen anything like it you are amazing Maverick I always look forward to your videos looking forward to your next adventure have a great week ♥️✌️🙂👍
Scammer, done do it
Hey Mav clean your refrigerator with some liquid blue Dawn detergent and baking soda, rinse with water throughly. Put some baking soda in a open container and leave it in the refrigerator to help absorb the odor. Good luck on the golf. Keep your eye on the ball when making your swing and don’t look up until after immediate contact. A proper grip is extremely important. Go get em Tiger Mav. 👍💪✌️
Hey Mav! love the channel, and I'm actually in the truck market right now so I can take it on adventures myself and use it up north while at school. I was just wondering why you have kept your truck all these years and not gotten a new one with more bells and whistles? I would love to see a video of you explaining what you like and don't like about your truck, also maybe some future upgrades you have in store.
I’ve made beef Wellington in a sous vide! Came out perfect! Love that you’re always exploring different cooking/living elements!!
Seriously, you can't beat a Sous Vide Steak started in sous vide and finished on a grill. Great video. Blessings
The 30 second sear was all the filet needed to start with. The point of sous vide is to start with eye of round and end up with filet.
Love the vids and its inspiring so keep up the good work
Mav even though you picked up golf, you should try disc golf too eventually. Super fun, and as much as you travel you can play some really really good courses.
Love you Mav keep up the grind ❤️
You can also use normal ziploc bags for this. Put the meat in the bag. Dont close it all the away and put the part with the meat underwater to push the air out and then seal it.
Always a great day when Mav uploads! I look forward to each video man 😎
Mav! You should really try Disc Golf if you haven’t already. There are courses all over the country and it’s free. I feel like it matches up with your outdoorsy vibes and let’s you really be immersed in nature and the woods. Plus rounds are so much faster than golf.
hihi Mav! Love your content! Hope you're doing well! 💗
Broski, try out disc golf! Same methodology as golf, but with frisbees, which will take up less space in the truck. There’s a world-class facility in Minnesota called The Preserve, and I’m sure if you contacted them ahead of time, they’d be glad to hook you up with a couple discs and show you around!
Love these videos!
On another note I don’t know why but calling those batteries “generators” seems a little strange given the definition of the word. I get it from a marketing standpoint for them to have them appeal to small generator users, I guess.
You’re right, it’s def not a generator. It’s a battery with power inverter DC to AC combo. Once you’re out of battery the power stops.
Scammer!!!
It seems to have become the common parlance for a battery, inverter, and solar controller combo. With the ability to use solar panels in a plug and play manner. It's certainly a lot easier to call it a "generator" than refer to it by its individual components.
I don't know if Sous vide makes the perfect steak, but having tried steak in sous vide I can say that it was a surprisingly tender and tasty steak ... welll worth the wait...FYI: you don't have to put your food under vaccuum for this to work... a good strong food safe plastic bag will do just fine, the air will be pushed out from being submerged in water... that having been said , putting food under vacuum is an excellent way to both store and marinate foods , then toss em the sous vide tank
Love this Masterclass on how NOT to cook a steak in a Sous Vide. From literal start to finish LOL
Nothing beats a day of golfing (playing good or bad) and then rewarding yourself with a succulent medium rare steak after. You cooked that thing to perfection. Please keep the golf and cooking content coming. Your videos be BUSSIN!!!
Hey Mav, I don't have a Sous Vide machine. What I have bought myself is an air fryer and I love it. As it's only my husband and I, I use it a lot. I have never been good at doing steaks. With this machine my steaks come out perfect every time. There is a lot more you can make, like bake bread, roast chicken and other meats. I hardly use my conventional oven anymore. The air fryer uses a lot less electricity (that's a bonus). Have you ever used an air fryer?
If you look back through his history, he made several turkeys to give away on Thanksgiving with air fryers!
@@lwheatcraft I must've missed those video clips. Thanks 😊
You mean to tell me freezer bags heat in eat are back? Terry may be to young to remember them. Nice golf though.
22:00 Gordon Ramsay makes a great video on how to make good consistency scramble eggs.
The herbs and spices are a must with this cooking method. I appreciate your willingness to try new things and test out what you can do with your skills. Pretty impressive in a truck, outside. Just amazeballs ~ can't wait to follow u through this journey like most others you have done.
Only been out for 13 years, Sous Vide in France 22 years at least , Great Video as always Mav !
Another good thing to know, when you want to leave the meat for a few hours, fill the bucket with ice and a little bit of water. Will take a lot longer for the sous to get to target temp. Which means that 1.5 hour turns in to almost 3
A couple tips seasoning it before you vacuum seal. It will give you a much better taste. Secondly, you can actually just leave it in the water longer even after the timer runs out. Nothing's going to happen instead of putting it in the fridge. Another side note dry it with a paper towel before searing it
Seasoning before vacuum sealing, can cook longer and it’ll really tenderize it more. Be sure to pay it dry before searing and it’ll be mindblowing and you won’t over cook it as much while searing.
Never worse game of golf when you have a GREAT MEAL like that afterwards MAV !!! You are good at all of the things you do !!!
FYI - adding salt to your scramble mixture BEFORE cooking dries out your eggs. wait to salt until after they are cooked. Salt pulls the moisture out of the eggs, making them super dry
Ok so the sealer isn’t super necessary, zip lock freezer bags might be the move especially for you while on the road. No need to use more power and carry extra equipment!
We need some Colorado vloggs in the summer
Pro tip season before vacuum sealing with salt pepper garlic rosemary and butter
you should dry off your steaks before you sear them also you should have salt, pepper & garlic before vacuuming them it would get the seasoning into them better.