"hope to get another 3,000 in another year maybe" re: subscribers. It looks like you are ahead of schedule. Good job. I've been checking out your videos because I just picked up the Avona Sous Vide and loving it but always looking for ideas. Lobster sounds like a good one to try next. Thanks for sharing your food projects.
You should try shrimp too! I never realized how over cooked shrimp and lobster are when you order it at restaurants until I tried them sous vide at home. The texture and flavor are night and day between perfectly cooked and over cooked seafood. I'll never order it at a restaurant again!
Good stuff! Try some tarragon and thyme with the tails too. Adds a nice profile. And honestly, it's easier taking the meat out when raw. Cut down the center of just the shell on top and underneath, then you'll have no problem cutting through. P.S. Had no idea you were a fellow Chicagoan. Right on!
wow, so no on the hollandaise sauce method. That is not how you make it. Was it worth it to sous vide lobster tails? The cook so quick to begin with, eh.
So what the heck is the Asparagus draped over? Looks like a nice piece of meat, but no mention of that in the vid. What gives? What am I missing? Surf & Turf w. no description of the Turf?? IDK, maybe I'm just loosing it...
I know all the recipes say you have to de-shell the lobster to sous vide it properly. But you should try it with shell on... the parboil removes a surprising amount of flavor. The difference is like night and day. Lobster is 1000% better if you sous vide with shell on.
I agree, as long as a sharp point can't penetrate the bag you're using (never had it happen to me with steak bones) then leave it shell on, don't cut and sous vide the entire tail, maybe 5 mins more because it will be thicker.
1. Use a sharp pair of kitchen shears to cut the shell 2. do not boil it, the meat comes off the shell much easier if just raw 3. remove the chitter vein
Did the lobster have a sort of sweet flavor? I had lobster on our honeymoon that was sort of sweet, tender and succulent in Estes Park over 50 years ago. I have not found it that good again. Same in Oregon with salmon, I think both were sous vide cooked.
i normally think sous vide is for large chunk of meat which is hard to cook evenly (it solve the problem that when core is cooked, surface is already overcooked); for this small piece of lobster sous vide looks like an overkill to me
so the eggs yolks are not cooked at all? The tip on cutting the shell top and bottom produces one piece of meat. Your videos are my favorite sv vids. Thanks
Looking good! Hey, you changed vacuum sealers. Any comment on the "new" one? Or comment on the old - hand held, Waring one you used? My girl friends Bday is next week - I'm thinking surf/turf....Thank you!
+J. J. Jamison friend gave me the foodsaver for christmas so just trying it out, still like the waring and still use it... perhaps I shall do a video in the future comparing the pros and cons of each :)
Just in case, the difference between cold and warm water lobsters are claws and not. New England area lobsters (cold) have claws and live in cold water and (warm) water lobster live in areas like Florida and the islands. Thanks, for your videos. I'm learning about this subject!
I make the same blender holindaise. May I suggest you pick up a jar of ghee? It's clarified butter, makes it a little bit more authentic without any hassle.
+C.T. P i highly enjoy your videos. Stumbled across your channel after Amazon said I ordered an anova unit like yours and this tube showed up (drinking and Amazon don't mix) but you have helped me with it and I'm happy with it other then my unhealthy obsession with now trying to cook the perfect egg for me. That's Never going to end. Keep up the great content. Congratulations on the subs
Andrea Pyne you can get them from amazon, there are links to everything seen here in the show more button on the video description heres the link to the bucket www.amazon.com/gp/product/B0001MRUKA/ref=as_li_tf_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0001MRUKA&linkCode=as2&tag=thisblogisnot-20
Its a lot easier to remove the tails from the shell when they are ice cold.
OR, you can cut both sides of the shell, top and bottom and pull out.
"hope to get another 3,000 in another year maybe" re: subscribers. It looks like you are ahead of schedule. Good job. I've been checking out your videos because I just picked up the Avona Sous Vide and loving it but always looking for ideas. Lobster sounds like a good one to try next. Thanks for sharing your food projects.
Yeah that ribeye cap video was a pretty big hit and I got a ton of subs from that :)
We got my mom a sou vide for Christmas and I'm looking forward to trying this! Thank you!
lol you got a little flustered at the end. Must of been that good!
thumbs up for not giving a shit!
don't cut lobsters in half like that. you cut open the poop sack.
yep, unless you're going to grill them.
A Highly Sophisticated Gentleman I hear the poop sack is edible
You should try shrimp too! I never realized how over cooked shrimp and lobster are when you order it at restaurants until I tried them sous vide at home. The texture and flavor are night and day between perfectly cooked and over cooked seafood. I'll never order it at a restaurant again!
i have done shrimp before and you are correct... thanks for the video idea!
Great video, awesome channel! And congats on passing the 3K subscriber mark! Gonna Sous Vide up some surf-n-turf this weekend.
Just received the ANOVA as a gift, watched sooo many of your vids, can't wait to make burgers for lunch tomorrow! Thank you for the thorough info!
Good stuff! Try some tarragon and thyme with the tails too. Adds a nice profile.
And honestly, it's easier taking the meat out when raw. Cut down the center of just the shell on top and underneath, then you'll have no problem cutting through.
P.S. Had no idea you were a fellow Chicagoan. Right on!
wow, so no on the hollandaise sauce method. That is not how you make it. Was it worth it to sous vide lobster tails? The cook so quick to begin with, eh.
You are funny, I don’t give a sh##t. True!
So what the heck is the Asparagus draped over? Looks like a nice piece of meat, but no mention of that in the vid. What gives? What am I missing? Surf & Turf w. no description of the Turf?? IDK, maybe I'm just loosing it...
its a filet mignon, hit the show more button for more details, thanks for watching!
Love your channel mate. it's nice and 'real'. Been subscribed to you for a while now. What's your occupation?
+seanonel I work in finance
He sounds like James Hetfield from Metallica 🤘
I know all the recipes say you have to de-shell the lobster to sous vide it properly. But you should try it with shell on... the parboil removes a surprising amount of flavor. The difference is like night and day. Lobster is 1000% better if you sous vide with shell on.
I agree, as long as a sharp point can't penetrate the bag you're using (never had it happen to me with steak bones) then leave it shell on, don't cut and sous vide the entire tail, maybe 5 mins more because it will be thicker.
did it shell on a few days back .....just double bag to prevent a fail
HOW MUCH LONGER WLD U HAVE TO COOK WITH SHELL ON?????
1. Use a sharp pair of kitchen shears to cut the shell
2. do not boil it, the meat comes off the shell much easier if just raw
3. remove the chitter vein
Also a spoon works better than a fork.
Did the lobster have a sort of sweet flavor? I had lobster on our honeymoon that was sort of sweet, tender and succulent in Estes Park over 50 years ago. I have not found it that good again. Same in Oregon with salmon, I think both were sous vide cooked.
i normally think sous vide is for large chunk of meat which is hard to cook evenly (it solve the problem that when core is cooked, surface is already overcooked); for this small piece of lobster sous vide looks like an overkill to me
so the eggs yolks are not cooked at all? The tip on cutting the shell top and bottom produces one piece of meat. Your videos are my favorite sv vids. Thanks
I love asparagus. I sauté mine in butter and season them with tony chachere's(a Cajun seasoning). It's really good.
dude, so funny you did this, i just watched a lobster sous vide vid today and thought.... i haven't seen a CTV video in a long time..... :)
I wonder if the hollandaise sauce could be made with the melted butter from the sous vide bag?
I don't think so, there is a lot of water from the lobster in there, if you reduced it a bit maybe?
Great job on the lobster One can improve the meal by Sous-Vide the Asparagus. It takes it up Great Job!
Does not look appetizing. Gray looking or maybe its just the lighting?
terrible terrible lighting
plus they reduced to the size of shrimp.
Looking good! Hey, you changed vacuum sealers. Any comment on the "new" one? Or comment on the old - hand held, Waring one you used? My girl friends Bday is next week - I'm thinking surf/turf....Thank you!
+J. J. Jamison friend gave me the foodsaver for christmas so just trying it out, still like the waring and still use it... perhaps I shall do a video in the future comparing the pros and cons of each :)
Holy Moses! I'm drooling! Good job, great idea, like the sauce....
Just in case, the difference between cold and warm water lobsters are claws and not. New England area lobsters (cold) have claws and live in cold water and (warm) water lobster live in areas like Florida and the islands. Thanks, for your videos. I'm learning about this subject!
very interesting, thanks for sharing!
+C.T.P Have you ever thought of veggie lobsters?
hahaha nice one dude
I make the same blender holindaise. May I suggest you pick up a jar of ghee? It's clarified butter, makes it a little bit more authentic without any hassle.
i do have a jar of ghee! I didnt know clarified butter was better for that sauce, thanks!
Looks good! I've recently gotten into sous vide and can't wait to try out lobster.
when you cut that lobster I came a little
prestoncarlsson 😂😂😂😂
CTP even... (slams himself in the head) quit postin after drinkin! :P
nah dont do that! 😂
Nice vid but why does the Lobster look grey?
Did you remove the digestive vein? I didn't see you do it, that really affects the flavor.
+JDRIZZLE15 yes I did after I halved them, didn't show it cuz it was a part of me screwing around with the removing from the meat from the shell
this is definitely the same person from A.V.E
haha I wish at times I had his knowledge!
+C.T. P i think have him beat on cooking at least
hah me too probably!
Puppy spotted at 3:08 mark :)
looks yummy buddy keep it up.
you can't put salt.
Awesome Thank you
food hack.....
under
i hate lobster but i dig the video
thanks for watching anyway
+C.T. P i highly enjoy your videos. Stumbled across your channel after Amazon said I ordered an anova unit like yours and this tube showed up (drinking and Amazon don't mix) but you have helped me with it and I'm happy with it other then my unhealthy obsession with now trying to cook the perfect egg for me. That's Never going to end. Keep up the great content. Congratulations on the subs
Thanks for the kind words!
Where do you get the clear bucket ? Please
Andrea Pyne you can get them from amazon, there are links to everything seen here in the show more button on the video description heres the link to the bucket www.amazon.com/gp/product/B0001MRUKA/ref=as_li_tf_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0001MRUKA&linkCode=as2&tag=thisblogisnot-20
Love you videos keep'em coming.
thanks! ill keep them coming! goal this year is to do two per month or more
That's not Sous Vide. That's just how you cook reg lobster.