Frozen Steaks Experiment - What's Best for Sous Vide?
ฝัง
- เผยแพร่เมื่อ 30 ก.ย. 2024
- We all know sous vide is AMAZING! But what is the best way to deal with frozen steak sous vide? On this experiment I try 4 different ways. One with thawed in the sous vide circulator, the next thawed in cold water, the following was thawed 24hrs in the refrigerator and lastly I just cooked it completely frozen directly on the sous vide. Which is the winner?
HOW TO COOK FROZEN STEAKS SOUS VIDE
I cooked it for 2hrs @ (131°F / 55°C)
* to cook any frozen food, just add an additional 30 minutes to anything you are cooking.
* Steaks provided by Grand Western Steaks
Their Website: bit.ly/2ConGtC
For Personal Touch Speak to G.M. Emilio (305)310-0559
F.Y.I. They have picanha, TELL HIM GUGA SENT YOU!
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I cook from frozen in my sous vide 50% of the time and never have noticed a difference from defrosting in the fridge. In fact ate picanha today that I cool sous vide from frozen and it was amazing. Just my opinion.
Ninja when asked about how it tastes: "Is tender! Super tender!"
Maumau: "Its really really tender."
Ninja: "TALK ABOUT THA FLAVOR BRO!"
SMH
Super useful, guys. I've been disappointed in previously frozen steaks. Looking forward to try the 24 hour fridge method.
Just add more time
Angel is the taste tester and ninja is for show when I see your taste tests I always trust angel bro ! Much love from the UK
I think the cooking time for the frozen is the issue. Maybe try to cook frozen steaks for 2, 3 and 4 hrs and see the difference. I am actually thinking it will be sutble difference. But would love to know.
agreed . I always add a minimum of an hour to anything frozen.
AMAZZZZZZING VIDEO!!!! I want to try picanha soooo bad!
Can you do a video on electric methods of searing? People who live in condos/apartments usually can't use propane or gas on their balconies. Thanks!
love your experiments!!!
I have a question.. How long yo you leave the meat before you start cutting it when you cook it Sou vide? Normally when you BBQ it it you wait for half the cooking time but since it takes hours in Sous Vide I wonder how long should we stay before cutting...
How long did you sous vide the steak to thaw?
What do you guys do for work? Just curious
Web Developers mentioned above by them..
Interesting. You should've had a unfrozen steak in the mix just to see if there is any difference between frozen or fresh.
Apparently the longer it takes to defrost, the better the steak is.
Wii this is cool... it would be nice to see puertorican mofongo stuffed with octopus or shrimps then sous vied
Love mofongo as my wife is from San Juan, stay tune friend
Well, he did guess them correctly, but you did list the options in order of the steaks on the board.
🤣🤣🤣
@paso fino hahahaha I'm dying 🤣🤣🤣
What exactly do you do at that office? I thought it was just a steak tasting establishment.
berighteous I am searching the comments for an answer to that same question lol
Ideally they could be a funeral home
They work at a web development firm.
@@v0x3lc0d3 Are you sure?
the cuban guy got into a fight with Guga and left
I season, vac-seal and freeze my steaks all the time. I have taken them directly from the freezer bag into 130F water and added + 30 mins cooking time and they have been almost identical to thawed or fresh. I've found no texture difference, just make sure to add extra sous vide cooking time to frozen rather than fresh or thawed. The amount of time in freezer may affect results but even buying a 4 pack at costco those won't last over a month in my house.
So 2.5 hours instead of 2 hours at say 130 degrees (medium rare) ?
Deploy the sacrifice offering can we still use the previously used stings? 😂
@@sonnymooksexactly
Dude, thank you so much for sharing your experience. Even though you commented this 5 years ago, it still goes appreciated to this day. This is exactly what I was looking for. Have a good 4th of July!
I just did an experiment comparing 2 sirloin Tip roasts from the same cow, one from frozen, one defrosted.....I can't tell the difference. +30 minutes for frozen... They both had perfect texture medium rare beautiful
How about a Sous Vide experiment for Bone in vs Boneless steak (like ribeye)?
I like it. 👍👍👍👍👍👍👍👍👍
I would be amazed if it made any difference
Daniel Warren
I totally think there will be
Let's do iiiiiit!
Sylas the Great of course bones can make a large difference in stews, however for something like a steak I really REALLY don't see any possible differences, other than the meat closest to the bone (as in probably about half an inch of meat) *MIGHT* be a bit more flavourful. Other than that, like I said before, I'd be amazed if it made a difference.
Please try pre seasoning steaks before freezing! I think a lot of people want to see the results, especially to save on bags
I was wondering about Thais I tried it with a few New York Strips. Pre seasoned them and froze for a week. Threw them straight in sous vide frozen and just added 30 mins to the timer. They were PERFECT.
Deploy the bland chicken had no taste, I had the cheese baguette instead 😭
@@krisrobitzschsomehow the process of freezing them after seasoning and marinating makes them better
I always feel wasteful freezing my steak in vacuum bags when I have to remove the steak for seasoning and then re-seal it using another bag. Could you test if seasoning the steak before freezing and not removing it from the original bag has any side effects?
Please do this
You could try it
This would be a great test
This would be a GREAT experiment... since I just bought some steaks, chops & a chunk of prime rib roast and did just that, I seasoned them and vac sealed them and was planning on taking them from freezer to sous vide. Now that I have watched this I'm leery about doing that. Maybe even go a step further and pre season, freeze and sous vide 1 from frozen & pre seasoned and thawed in fridge and then sous vide? The only real difference would be that they were pre seasoned I guess. Even if you don't thanks for all your great videos, you have been a huge help in teaching me about sous vide.
Test it yourselves - he probably wont.
I'm wondering about the texture of D. It was put in straight from frozen - so it had to come up further to get to temperature, which means it spent less time at temp, so less time getting right. I wonder if it had had an extra 20-30 minutes at full temp (not the 120 degree holding, but the full temp) if it would have come closer to the same texture.
You listen to your subs 😍
ALWAYS 👍👍👍👍👍👍👍👍👍
The key is how quickly you freeze the steak. That’s why some freezers have “fast freeze” function which stops the defrost cycle from coming on and keeps compressor going for 24 hrs. It’s the poor mans blast chiller. The freezing process, of done slowly, creates ice, which perforated the muscle allowing the juices to escape. LETS DO IT
what is the difference between "thawed in the sous vide" and "cooked in the sous vide frozen"? Did you use room temp water int thawing version? and a second cooking step?
65c for thawing, 130c for cooking.
@@Mowgi yeah it's fahrenheit... the thawing in sous vide vs cold water is interesting. Seems like the cold water was better...
@@LtdJorge I think you mean F instead of C.
65 Celsius is like 149 Fahrenheit to thaw. And 130C would be like 266F to cook a steak haha
One more frozen steak challenge I'd like to see.... Steak Cooked frozen for 4 hours vs fridge thawed 2 hour steak.
My wife and I LOVE your show.. I am not sure what is going on here but the audio is horrible... I should say the normal speaking voices are fine but Ninja's excitement totally comes across as loud distortion. Did you change mics? We noticed this on some of the other recent videos.
I love learning how to use this device but your helpers are not the least bit funny. Fire them both!
I have a suggestion guys.... You can put the camera in the middle of the 3 of you guys so can Mao Mao try the meat at the same time he is really nice. You can achieve this wide a wide angle lens I think. It would be amazing if all 3 tried the meat at the same time. Also, as I mentioned before don’t forget to label the meats once ready in the editing process. Love the videos keep the good work! -Daniel K
I think he is too shy to be on camera hence why he films?
Definitely not a natural like nija
Even with a 360 camera
I can see the reasoning in this; Maumau can get a bias after he sees Ninja eat and react to the different foods. If they eat at the same time this won’t be a problem
@@47pricey Nah Maumau is chill.
I tried these: 1. put salt, pepper and garlic powder on the steak. 2. vacuum seal and put to frozen. 3. After couple days, directly to sous vide. The result is: way toooo salty, too salty too salty
Your office? What do you do? I m really curious
I vac seal mine and put in the freezer and I'll leave them to defrost in the meat drawer of the fridge for up to two weeks and they break down even more. Keep in mind you shouldn't season prior if you're going to do that or you're just curing your steaks because of the salt. You CAN season before vac sealing and go directly to the freezer then slow thaw whichever method you choose and cook that day or next...just don't season and keep it thawed for a week or more or it changes the character of the steak.
Deploy the Dracula steak to get caught in the snare from Paul alien 😂
Exactly
How about an experiment where you sous vide some steaks, cool them, and later sear them.
The point being to be able to bring sous vide meat on a picnic.
That is absolutely doable. But they need to be seared on a pan or a grill to be reheated
"Today, I will allow you to slap him" *Ninja perks up* "Thank you!" "NOOOOOOOOOOOOOOOOOOOOOOOO!!!"
“Today I’m going to allow you to slap him..” *ninjas smile grows instantly and screams* “THANK YOU!”
The one you thaw in the sous vide, at what tempetature?
@Mongol Andy celcius or farenheit
Nice experiment! Have you read Harold McGee´s On Food and Cooking? What books on sous vide could you recommend? Or other resources for continued study? (I love that you were interrupted for an hour and it made no appreciable difference to the experiment, sous vide rocks!)
The only reason ninja got it right because you said it in the same order you tasted them.
onion experiment ? Raw onion. minced onion. caramelised onion and onion powder
I would like to add that Ninja should be respectful man .... that is why I like Mao Mao better. Ninja chill out bro!
Yes, Looks like Ninja is the big fish in the pool, but that still doesn't look good in putting down others all the time.
Nah I like that about Ninja. He is still respectful, but a lot more playful. It's like banter among friends, don't take it too seriously!
meh it can get annoying with time if you're on the receiving end. ninja is great and all, but he really doesn't need to keep telling Mama to shut up over and over as he's trying to state a valid point. It didn't seem very playful by him cause he did no laughing and neither did Mama
yeah they should change seats, can't stand ninja more and more
TAKE IT EASY WITH THAT FOOD, TAKE IT EASYYYY hahahahahahhaa
Both 1 and 4 were basically thawed in the sous Vide no? Why the big difference?
BUT.. they're missing one
FRESH meat, cut right out of the cow lol..
You're the one missing the point of the experiment
There's also a video on this, frozen vs. fresh, where Guga shows he buys in big boxes and freezes most of his meat. No difference at all in flavor and even a bit more tender after freezing and defrosting.
Here in mexico we always eat meat fresh out of the cow at family gathering
I use an aluminum thawing plate to thaw my steaks when I haven’t planned and let them thaw in the fridge. Both are great.
Is it better to season a frozen steak like you did here, or seasoning it fresh, sealing the bag, then storing it in the freezer? I find pre-seasoning and pre-bagging makes it very convenient, but would like to hear your opinions.
What do u do for living guys ?? U always mention that ur in ur office ..
They're web developers.
Yes. that is what we do. 👍👍👍👍👍👍👍👍👍
Me too :D
It would be interesting for you guys to test out if seasoning before freezing is any different than seasoning after you thaw out the meat.
geez, and I thought they were black marketeers in picanha?
As always great experiment video. I loved Ninja's hesitation when you said "experiment." After the Frankenstein meat glue I can't blame him.
At the end of the day the dynamic between all three of you makes these videos. Keep on sous viding!
Beluga tuning with the 👌straight and long lips
No need to turn temp down. In fact once you go much below 130 on the temp you start to risk bacterial growth if held for too long a period of time (greater than a couple hours). Leave it at your desired temp man! That's the beauty of sous vide it will NOT overcook even if you leave it longer!
That said awesome test! Did NOT expect a big difference here. Thanks for the video! Will try it out myself as well!
Thanks guys, so glad you've done this one - I always sous vide straight from frozen; it's amazing, but never as good as fresh. Will definatley try the 24 hour defrost in the fridge!
For the record, we tried using fish sauce for faux-aging some prime rib last night. Now you have to understand that I've been making Vietnamese cuisine for almost 30 years so I'm used to fish sauce but I wasn't remotely ready for the AMAZING(DEEEEELICIOUS) flavor that poured out of our steak last night. The method is simple: brush your steaks with fish sauce and let them marinate in it for 3 days. It'll help tenderize the meat and the flavor is unbelievable, and you won't taste any of the fish sauce at all.
I tried this a week ago. I used 3 grams fish sauce for every 100 grams steak. marinated for 3 days in the fridge. it was delicious
Should you marinade it in an airtight bag?
I have steaks I have fish sauce, gonna try hope it works
I wont cook a steak any other way if I have the time
@The Divine Protector of Mangos: I didn't and it turned out fine.
So would cooking the frozen one 30 minutes or an hour longer make it better in your opinion?
Exactly
IIRC if you cook from frozen you are supposed to add time. I think 30 min. But in y'all's case I probably would have let it run three hours.
Why not season before freeze?
I would be interested in seeing that too. Season before freezing versus after after thawing.
That is what I do. Cut the steaks, trim them, season, seal in pouch and freeze. I thaw them under a trickle of cold running water, then cook in the sous vide.
I wouldn't because salt takes moisture out as does freezing...
It is a frozen steak experiment, so i would assume the steaks were purchased (in this case sponsored) frozen. So there is no opportunity to season them before freezing.
i don't think that is true, in other discussions, the salt does draw out moisture to the surface, but then gets reabsorbed back into the protein, taking the salt with it.
you can tell the frozen one looks less cooked then the others
I have an experiment for you guys that I discovered last night. Had to sous vide a frozen NY strip because I forgot to thaw it. Instead of seasoning before (or after) the sous vide, I let it cook in the sous vide for an hour without seasoning, then I seasoned with salt/pepper/garlic power/msg, and put it back in the sous vide for another hour. Usually the problem with cooking it frozen is the trouble with seasoning throughout the meat properly and the meat comes out more chewy but doing it this way was shockingly tender. I was fully expecting it to have a bit of a chew because of starting frozen but it was indifferent to any fresh steak I've had. Would love to see you guys test it out!
What do you guys actually do, as jobs in the office? Like, what sort of clients do you have?
cheeeeesuz ... he's been using that annoying Torch-Guitar for SIX YEARS and STILL makes us listen to it. lol. Aright Guga ... it's time. RETIRE that geetar. Mmk brah. Please.
"If he goes for the steak again, I'll allow you to slap him"
Thank you! *Raises hand*
"NO!"
Me, My mother and any one of my siblings.
What did you do to your table? Looks like some caustic stuff got on there. Time for a table cloth.
Do you guys have a Google doc with all of the results of all of your experiments. I'm learning with you but I think it would be nice to have a quick access guide.
My bet is that a steak cooked from frozen will be very close to the thawed-overnight steak, if given a bit more cooking time. I would like to see the experiment repeated. (Assuming you can still find someone who wants to eat steak.) Take the best of the current batch as a control (the thawed overnight steak). Compare with 2, 3, and 4 hour cooked-frozen steaks.
My bet is the 3 hour steak will match the control. :)
Well said Preston. I think that should be the next experiment.
I will know this weekend, since I have some frozen steaks ready to go, but most places say you can go from freezer to water as long as you increase the cooking time by 1 hour.
I agree, when I cook from frozen, I try to add about 45 minutes more
Totally agree... I cook my frozen steaks for 4 hours. I cook thawed or fresh steaks for 3 hours. I haven't ever liked a 2 hour steak... but I usually buy choice, not prime, so that could be a difference.
Makes sense, time adds tenderness.
Hey can you see what happens if I sear my steaks BEFORE I cook sous vide? It would guarantee a final temp exactly like I’d like. Just curious if that’s possible.
I've seen people do it. It makes sense for some foods, but for steaks what happens is you get this crust that then gets washed off and soggy when the steak releases juices while cooking sous vide. I haven't tried it myself because that's what I read about it.
Add 50% cooking time for frozen. In this case, cook for 3 hrs at 131 F and you should not notice too much texture difference.
Great video! IF you had to guess how much salt, pepper and garlic salt would you say you used per steak?
According to Chef Steps when cooking a frozen steak you need to take the recommended cook time for a fresh steak, divide it by 2, then add that number onto the original fresh cook time in order to achieve the same results as cooking from fresh. Just an FYI for future cooks!
I.e. multiply by 1.5
Can you please try the cast iron again, but this time with some high smoke point oil. Your crust is very mild and you have a lot of grey gradient. I wish I could add some photos of the steaks i've made and seared on cast iron. edge to edge med rare.
I thought y’all ate steak for a living...
But what if you season them before you freeze them? I Seasoned it and vacuumed sealed it and froze it... Then I sous vide it for 3hrs straight from the freezer and seared it on the cast iron. It was DEEEEEEEEEEELICIOUS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Office? What do you guys do? What kind of business? You never say
Ricky Cunningham they're web developers
I preseason my steaks before vacuuming. When im ready i just sous vide for 2 hours at 130 straight from the freezer. They come out great! Ive had them frozen for up to 2 months without any loss in flavor or texture.
What if you were to cook the frozen one longer
Exactly.
I’ve been cooking it like D, I’m gonna get one in fridge for 24 hours now, I shall compare this myself.
I dont think letting them set at 120 is a good idea. I dont think that is safe. It would be better to leave it at 131.
you guys should do an experiment where you cook 3 steaks sous vide, freeze one, refrigerate one, and serve one right after being cooked. would be interesting to see if there's any difference
Do a steaks with TOP RAMEN flavors for seasoning.... Especially BEEF! Maybe not whole packet but... DEEEELICOUS
You should do one where you thaw with cold water and circulation only. The reason the sous vide defrost wasn't as good, imo, is because the Joule makes you set a minimum temperature, not due to the circulation itself.
I actually use an aquarium circulator to defrost my meat faster without having to warm the water with the Joule. Similar to the rapid wine chillers/wells in some supermarkets. I think it's the best blend of speed and quality.
ESPETACULAR, FANTÁSTICO, SUCESSO HOJE E SEMPRE. GRATIDÃO POR TUDO.
Question: Did you buy the steaks already frozen or did you buy them fresh and then freeze them for use later? I'm asking because I thought I read somewhere that an advantage of using sous vide at home was it allowed you to buy in bulk and cook in bulk -- freezing the excess for later use. With this method, you would season and bag the meat before cooking as normal. Then, cook as normal, and plunge the bags into an ice water bath to cool them down before freezing. With this method, you should be able to preserve the food for a year or more without noticeable loss of flavor or texture. The question then becomes, what's the best way of reheating the steaks before searing and eating?
Hey Guga, thanks for all of this. I've learned a lot from your channels. Question on this one though... On the frozen steak thrown directly into the Sous Vide (Number D), was the water to temperature (135F) when the frozen steak was placed in the bath?
Ninja, I love your channel! Have you considered doing a video of comparing two steaks which are the same cut, preparation and cooking method?
Would you consider cutting the same steaks but from two different sources and compare the two? I think while it's interesting comparing different cooking techniques and cuts, I also wonder if there is a significant variance within the meat itself.
Another great video.
My favorite part is thinking about the people's heads exploding when they say "number A, number B".
Love you guys
Try cooking steaks with different kinds of pepper, like you have done with coarse vs fine salt and with cloved vs powdered vs paste garlic.
You're opening a can of worms here. There are sooo many kinds of pepper. Even just the black pepper, my regular spice store (Penzeys) carries about 10 types, which with variations become about 20. My favorites are the black extra bold (which are hand-picked Telicherry, only the best grains) and the white Sarawak. And the Szechuan, but that has special uses, I can't see it working on steak.
@@stamasd8500 You should experiment with a little Szechuan peppers with steak. Adds a new dimension to flavor which I find interesting, though I wouldn't use it all of the time... kind of like how hot chile capsaicin adds a new dimension but I only use it on steak for a special reason, like if it's meant for tacos.
@@mhoskins555 I have used Szechuan pepper with steak, not a big fan of it.
Also ninja is correct as u already lay them out in abcd order. Should mix them up to see if ur impress
Pro tip: Use cold RUNNING water for even better results and quicker than the best method in this video (24 / hour defrost in the fridge). Obviously kept in the packaging!!! don't do this method directly on the meat.
Especially good method if it's frozen seafood~
Can you do the same experiment with chicken? Can you do more recipes with chicken.
I would be interested to see what happens if the steaks are defrosted with the first 2 methods, and then allowed to rest 6-8 hrs before cooking in the fridge. It may be there is a "relaxing" that happens with time after the frozen state changes. Just and idea.-- and thanks for the passion about steak guys. really really appreciate the info.
I'm very glad you did this experiment, so I don't have to :D I only wish you tried to defrost it by just leaving on a table for an hour or so, but I guess it would be pretty much the same as putting into water. GOOOOOOOOOOOOOOOOOOOD JOB!@!@!!@!@$!@$31
can you guys try out this experiment? Season the steak with fresh herbs, vacuum seal it, freeze it, then thaw, and sous vide cook it after, vs using the same fresh herbs and sous vide it? im curious if there is much difference in the taste. thanks guys!! Love your show!
Shouldn't the frozen one have another 45-60 minutes cooking? This is the recommendation I've always heard.. It's not a fair comparison due to the temp differences..
1:25 The already thawed steak was significantly thinner, therefore less time is needed to get it tender.
I'd say the conclusion is invalid.
What’s up Guga can you please dry age a steak in open pit barbecue sauce, I would appreciate it(sorry for the spam)❤️. Love your videos!!!!
Don't you think that KOBE or even normal waguyu would be much better that picanha? Btw thanks for many sous vide ideas.
IMHO, 2 hours at 131 isn't long enough for frozen. The texture will improve with another 30+ minutes on the frozen one. As well, when you put 3 thawed steaks in with one frozen one, the water temp at onset is going to be different from if you put just frozen steaks in the bath.
Guga, how about making another freeze experiment: freeze steaks for 6 days, 20 days and 60 days. Slow thaw them in the fridge and see whether you might find a difference.
So all the stakes where in the freezer before?
A was put in the fridge for 24 hours before it was cooked with sous vide
B was put in a water bath before it was cooked with sous vide
C I don’t understand how
D was put in the sous vide directly out of the freezer.
Can someone confirm or correct me on A, B and D and explain c?
thats a rally long fork!!
One option I would have liked to have seen is sous vide cooked, frozen, then thawed/brought to temp by sous vide, then seared. When I get a bunch of steaks I cook then freeze, so I can thaw quicker without a 2 hour cook. Then a quick sear and I’m eating.
1:23 as I also cut my big slab into thick steaks and freeze them. Not sure if it's me but from left to right. The steak that defrost in warm water has some discharge water, cold water has less, overnight fridge steak didnt loose much moisture at all and finally the frozen. I usually defrost in fridge overnight if plan on eating tomorrow. And u dont have to eat the next day once defrost can left in fridge for few more days. Defrost in cold water would be my 2nd option if need to eat in a hurry. In extreme hurry I'd just sous vide directly from frozen. Just add 15 minutes to the cooking time
Hi guru. Would like to ask if I purchase a block of frozen steak (Japanese Wagyu), I thawed it in refrigerator , then cut into smaller size , repack and refreeze it until I need to use it. Will it affect the taste since it’s thawed twice... ?
Frozen or unfrozen shouldn't matter since you're slowly bringing them up to temperature. Only thing that changes is cooking time.
I know this an old video; D had an unfair disadvantage. What if you would have cooked D for longer due it starting frozen? Not a fair comparison IMO.
Guga have you ever dry brine a steak and freeze it. Then defrost it and cook it. VS defrost and dry brine and cook? Does it taste the same????
Hi Guga! If you don't mind me asking, where are your wooden magnetic knife holders from? Thank you!