What I love about your videos, is your approach. Laid back, talk to us so we understand and tell us pronounce things how we want. You state often don’t sweat it, it’s only food, it’s simple. You really do make cooking easy for us to do. I use your recipes very regularly and everything is always great although maybe not as neat and tidy as yours but hey “it’s only food” lol. Thank you so much for all your videos and patient explanations.
Hello, you are here! Lovely to hear from you, I've missed the comments. Hope all is good! Yes I have to keep it simple. There are so many folks who get into a tiz in the kitchen. Thank you. Best, Rik
Ii love your videos Rik. I’m disabled with an upper limb impairment and you’re actually teaching me new, safer way of cooking things. I’m definitely investing in a sous vids cooker. Cheers mate.
That is a beautiful piece of Beef. I am doing a lovely Aberdeen Angus wing rib joint for sunday lunch today ..super special yorkies with grated horseradish in them too... 😋..
Oh my, that looks perfect!🎉 I am courious each day what you will serve us on your channel! Thank you for hard work with daily (!) recipes and lovely meals! All the best from Austria! Alice
OMG 🤤🤤 my mouth is watering even though I'm full from breakfast. 😁 I NEVER cut the fat off, I have to have it seared!!! I have been wanting to try the sous vide method so since you said it can be frozen after, I'm sold on it now. Thank you Rik!! 👏🙌
Not eaten steak for a long time, I was spoiled in the 1960s in Bristol UK with the first of the Berni Inns steaks at the Rummer pub. Have sous vide, will cook.
This takes me back (way back). Growing up on a dairy/ beef farm, steak and potatoes was a common meal for us. Never heard of a sous vide though. Love a day when I learn something new!
Looks delicious Rik. We don't have steak much these days either. I was going to splurge this Memorial Day weekend because the market was having a sale but they ran out of the steaks on the first day of the sale. The only change I will make when I get to try this is on the seasonings. I will use garlic salt instead of standard salt (cause I love garlic) for part of my seasonings and let it set in the fridge for at least a few hours or overnight before I seal it in a bag. That should give the salt plenty of time to pull all them flavors into the meat.
Love steak. Say sous vide the way you want Rik don’t worry about the pronunciation Nazi’s I sous vide my steaks all the time then flash grill at high temperature to get the fantastic crust. Never been disappointed using this method. Cheers mate
Your videos are so informative. No cookbook or series of cookbooks I've ever owned can come close to covering the wide scope of the recipes, regional dishes, cooking methods, and equipment reviews you offer. In honesty, I won't be trying sous vide in the immediate future. It takes a bit more time than I have at present and I lack some of the gear. Nevertheless, you've inspired me to revisit cooking methods I've gotten away from and to apply new approaches to them. I used to cook in cooking bags quite often years ago. They keep all the seasoning, fats, and juices in contact with the meat throughout the whole cooking process. Flavor is maximized because nothing is lost. I have a few new ideas now that I want to try. Thank you sir!
Great video that Chef. That method will be perfect for my BBQs as I can save time cooking them beforehand and then just finishing them off over the coals.
Not tried sous vide cooking method. Seems to cook the steak perfectly. Seems good method when have steak for special occasion, such as birthday treat. Thank you for the information.
I was just looking at getting one of these sous vide devices and there you are. Nice cut of meat, nicely cooked and finished very tastily. Yum. I enjoy watching the Bearded Butchers channel, quite an education. We have excellent meats where I live, we used to get a steer from a ranch up in the Chilcotin. Grass fed but aged and cut by the best butcher I've ever come across. Miss those days.
I don't want to tell anyone what's good or bad for him in the kitchen. Everyone has to find its way to be happy. It is nice to demonstrate this cooking method, as some of you may not know it yet. Personally, I'm not a fan of "sous vide" at all. I don't see any significant advantages for private households, but a lot of additional plastic waste. In professional gastronomy, things look different. With a "sous vide" cymbal I can keep components in stock for almost any length of time and finish them "just in time" when the bus arrives with 50 people. But a LIKE for showing. 👍 P.S.: One more tip at the end. Not from me, but from the well-known Jamie Oliver. Cut off the fat edge and cut into small cubes. Then fry in the cold(!) pan until crispy. Remove the cubes and serve later. Fry the steak in the leaked fat.
George I use it all the time. Its so easy chuck on walk away come back perfectly cooked - sear finished. I can't afford to waste good product here. Not many can these days. I'm changing my job to sales man. Ha ha ha. Thank you. Best, Rik
il be honest with you, I've had the pleasure of watching your site for over a year. what scares me my friend, the guys that are cooking for pubs and restaurants you know from your own history, that sirloin joint would be 10 steaks, test your advice is amazing for house wife's etc. will be spending a lot of money mate. for record I'm a 65 yr. old French trained chef. and over the years I've learned at least 8 countries recipes btw i still love your podcasts. god bless and stay safe
I'm so excited you said you go through so much you must have a pub or restaurant what's the name I'll make a reservation love to taste your food first hand love your cooking x😊😊
Nice to have you on here! No restaurant anymore or food outlets. You are doing OK with your channel keep plodding on. Love to the North East. Thank you. Best, Rik
Hello Rik there is a soux vede setting on me cosori pressure cooker and I'm looking forward to trying it out. I've watched another you tuber couple doing steak and other meats and it came out beautifully cooked and tender then into their airfryer to brown it up, it looked mouthwatering. Ta very much for this Rik.😃👍🏼👍🏼👍🏼
Great video, found you yesterday in my recommended feed, after watching your rumbledethumps video I was hooked, subscribed right away, god bless you, thank you for the video!
OMG its time to locate my sous vide precision cooker in my storage locker and resume using it. I also modified a lid on a deep stock pot. In the early days of this small appliances being available in Canada these were very expensive and the retailer required me to pay for the unit before the well known shop would even order it for me. Later I had to order a specialty cookbook from a national bookstore. My friends thought I was nuts for buying a sushi cooker. Fortunately I had a vacuum sealer unit and rolls of plastic film and I was set for years. I am looking to a beef steak in my near future. Great for veal and lamb too.
Not commented recently Rik, family stuff on the go. What a treat to come back to. That steak was cooked EXACTLY to my liking mate. Thank you for showing this, absolutely beautiful. Cheers, Norm.
Mine does, I was going to ask him the same thing! Just bought it recently mostly for soups and stuff but I'll give sous vide a try this week. Don't have a vacuum pack thing but I saw a video where you get pretty good results from submerging a clip seal bag and getting most of the air out of it that way.
@Roger__Wilco do you have just the instant pot or the air fryer lid as well? I have the air fryer lid as well and its great, but i really under use the other settings.
We had a sous vide machine at the last restaurant I worked at,but the health department wanted the cooks to take a cause on how to use it,and no one could be bothered to do that so it was never used.The idea was to do half chickens in it,as it was a seafood restaurant,and the only meat we had was an aged steak,and a half chicken,and as they would only sell one,or two a day,and they took 30 minutes to cook,I guess the idea was have a couple ready sous vide,and the customers wouldn’t need to wait so long.That steak looked lovely,I think that is what we call a boneless rib eye,as sirloin here is different 😊
The steak looks wonderful. While I appreciate the method, I'm afraid waiting that long to eat would do me in! I've got a Ninja grill that has 7 different cooking options. I set mine to grill and in 7 minutes I'm eating!! Your videos are great and I think you're wonderful. Keep them coming! ❤
You always provide educational and entertaining videos. I wish I could press the "like" button every time I watch them. I watch on my tablet so I can respond, at the same time I'm watching on my 52" tv. Then i have to watch again until ive seen every detail. I give you 👍 thumbs up on all devices.😂 Now I must go see how this sous vide device works out of curiosity, simply because I have too much time on my hands. Lol. That meat is beautiful Rik! Perfection! Now, do you have 5 guests hanging out?
No will be going on there soon. I gave it a rest all the folks copying my recipes and posting on the FB groups saying how they had just invented the reverse base etc - you know, there has been no curries posted for ages. Amazing that! I love to help folks and make it easier, it would be nice if someone could say I got that off Rik at ...... it would help that channel. Thank you. Best, Rik
(414) WOW. I did get a sous vide, but am a bit chicken about using it. I must drop into our local restaurant supply store and get one of those plastic bin things. And THANK YOU for the tip about folding over the edge of the vacuum bag. Great upload, Rik; hopefully a lot more people will realize cooking isn't a scary monster.
Oh my that looks like a beautifully cooked & delicious steak Rik 🥩 🤤, can’t remember when I last had a big juicy tender steak like that & that Sous Vide certainly looks the business! But alas for me, not in a financial position to be purchasing steaks very often, so wouldn’t be worth the outlay for me personally if you count in the bags/ sealing unit etc, but looks like a fantastic bit of kit nonetheless! Don’t have to ask if you enjoyed your meal, your face said it all!🥰 Take care & thank you 🙏, as always.👨🍳👌👍🩷
Yes its the same here - Its a save to buy these days - Don't have the chance usually, also good meat is not available. Pork, chicken and shrimp everywhere. That is the very reason I cook to perfection with the sous vide and freeze. I have a steak another day now! Thank you. Best, Rik
Definitely a perfect delicious stake , yumm ! The Sous Vide , pronounced " Su Veed " cooking is the healthiest method of cooking meat , poultry & fish ❤😋
Yes it is - I appreciate your feedback, but I speak in a way that is natural for me. I can see there might be room for improvement in my presentation style over time. I create these recipes for those who enjoy them. If my speaking voice is not to your taste, feel free to watch other content instead. I aim to share my cooking in a respectful way for those interested. Please let me know if you have any specific constructive criticism to help me progress. Best regards, Rik
@@BackyardChef I am fortunate to have a sous vied wand and like you I got a simple tub and made my own bath. I use my Vacuum packer and the sous vied at least twice a week. The vac packer covers so many uses form cooking, food preservation, to marinading. But both together along with a blow torch is a match made in heaven.
Just a comment about time temperature using sous-vide. Although red meats like beef and lamb are no issue as you can safely eat them rare (or blue in my case), if you are using sous-vide for minced meat, liver or chicken you need to ensure that you have a safe time/temperature is set to ensure the food is pasteurised (ie free from pathogens so safe to eat)> I have some extracts from the New Zealand Food Control Plan and here is a link to the sous-vide chapter if anyone interested: th-cam.com/video/C7_0TQ79K58/w-d-xo.htmlsi=K_fqgAYmChzB_8D5
I usually buy a full piece of Scotch Fillet and cut it myself. The family like it. I must say that Sirloin looked wonderful. Aussie beef is ...I believe the best. Although I do love Welsh lamb. But Australian lamb is just as good in my opinion.
They had 11 oz sirloin steaks on sale at the grocery store, half the usual price last month. I bought 3 of them! That was the first time we had steak since last year. We used to have steak about once a month. Not any more! The price of beef has gotten ridiculous! And I live in a state that is largely rural & where a lot of beef is raised.
Oh, I can assure you... we are gonna eat that fat :) It's nice seeing the whole process of sous vide. I've only watched Guga do it and a lot of info is missed out. I'm tempted to get a set up now.
If you can its worth the set up - Its so easy to cook to perfection, Chuck it on and walk away - come back cooked. By the time you have prepped some veggies or a sauce, salad - its nearly cooked. No rush no hassle, just how it should be in the kitchen.
Well-well, I have exactly the same make of machine. They are cheap, just another handy tool in the kitchen. I am not French, but just before too much complaint floods the comment section, the "s" at the end of sous is silent :D. (if you have a kitchen blowtorch, you can imitate that barbeque goodness, not to mention, if you work the fatcap too, you never skip it ever again )
The meat is not cheap - it's a save-up to buy! That is why it has to be cooked to perfection every time! The sous Vide, a reasonable price, does all the work with no error! Thank you, Best, Rik
Ric, this is a great video. However, I usually toss them on the grill or braise them in butter in a cast iron skillet...if needed, I'll finish them in the oven. At this point in my life, I just don't have room for another gadget in the kitchen.
BS!...I'm eating that fat...and any one else's that don't want it :) I know it's not that healthy, I don't care, it's steak fat. This steak is absolutely superb, Good job Rik. Question for Rik...what store bought steak sauce do you like? Side Note: If you can find and old second hand insulated cooler to cut a hole in for your sous vid probe, it saves on time and power :)
I saw the cooler a few years ago when sous vide started to become more popular. As far as sauce, I don't usual have a store bought. I love pepper sauce and to make a quick one is so easy, little onion, butter, a pinch of thyme, a cup of water 1 -2 tbsp gravy powder dissolved and a splash or milk or cream and some green peppercorns (fresh) chucked in. Usually cooked in the pan the steak was, until thickened. Lovely! Thank you. Best, Rik
It's not blood, it's mostly water with a muscle tissue protein called myoglobin that gives it a bit of colour. When you overcook a steak it doesn't magically disappear, the myoglobin is still in the steak but just dried out.
![[#2024MAMA] ROSÉ (로제), Bruno Mars - APT. | Mnet 241122 방송](http://i.ytimg.com/vi/dgGqD28J6aQ/mqdefault.jpg)
What I love about your videos, is your approach. Laid back, talk to us so we understand and tell us pronounce things how we want. You state often don’t sweat it, it’s only food, it’s simple. You really do make cooking easy for us to do. I use your recipes very regularly and everything is always great although maybe not as neat and tidy as yours but hey “it’s only food” lol.
Thank you so much for all your videos and patient explanations.
Hello, you are here! Lovely to hear from you, I've missed the comments. Hope all is good! Yes I have to keep it simple. There are so many folks who get into a tiz in the kitchen. Thank you. Best, Rik
I completely agree - he's brilliant!
Ii love your videos Rik. I’m disabled with an upper limb impairment and you’re actually teaching me new, safer way of cooking things. I’m definitely investing in a sous vids cooker. Cheers mate.
Thank you. Good luck to you mate. Cooking does not have to be hard. We just have to adapt to the way we can cook. You got this. Best, Rik
That is a beautiful piece of Beef. I am doing a lovely Aberdeen Angus wing rib joint for sunday lunch today ..super special yorkies with grated horseradish in them too...
😋..
I'm on my way! That sounds amazing. Thank you. Best, Rik
@@BackyardChef Let us know when you land & we will send parker to collect you in the limo ..😂..x
@@harmoniefaerielove Thank you. Best, Rik
Oh my, that looks perfect!🎉 I am courious each day what you will serve us on your channel! Thank you for hard work with daily (!) recipes and lovely meals! All the best from Austria! Alice
Thank you, Alice. Love to Austria. Best, Rik
OMG 🤤🤤 my mouth is watering even though I'm full from breakfast. 😁 I NEVER cut the fat off, I have to have it seared!!! I have been wanting to try the sous vide method so since you said it can be frozen after, I'm sold on it now. Thank you Rik!! 👏🙌
Thank you. Best, Rik
That steak looks so delicious. Thanks for sharing. Have a great evening, Rik.
Thank you. Best, Rik
Not eaten steak for a long time, I was spoiled in the 1960s in Bristol UK with the first of the Berni Inns steaks at the Rummer pub. Have sous vide, will cook.
Thank you. Best, Rik
This takes me back (way back). Growing up on a dairy/ beef farm, steak and potatoes was a common meal for us. Never heard of a sous vide though. Love a day when I learn something new!
Thank you. Best, Rik
Looks delicious Rik. We don't have steak much these days either. I was going to splurge this Memorial Day weekend because the market was having a sale but they ran out of the steaks on the first day of the sale.
The only change I will make when I get to try this is on the seasonings. I will use garlic salt instead of standard salt (cause I love garlic) for part of my seasonings and let it set in the fridge for at least a few hours or overnight before I seal it in a bag. That should give the salt plenty of time to pull all them flavors into the meat.
Sounds like a really good plan! Thank you. Best, Rik
Love steak. Say sous vide the way you want Rik don’t worry about the pronunciation Nazi’s I sous vide my steaks all the time then flash grill at high temperature to get the fantastic crust. Never been disappointed using this method. Cheers mate
Cheers mate. I've taken some stick over the way I speak. Not over the way I cook. Thank you. Best, Rik
Fantastic Rik, my mouth is watering ! Thanks Rik jean manchester ❤
Thank you. Best, Rik
C'mon Rik...
They aren't "fries", they're CHIPS!
That steak looks perfect!
Thank you. Best, Rik
They’re not thick enuf to be chips lol
Fries lol, hugs from across the pond
Beautifully presented and comes across as perfectly delicious. Thanks Rik.
Thank you. Best, Rik
That is an absolutely gorgeous piece of sirloin!!!
Thank you. Best, Rik
Your videos are so informative. No cookbook or series of cookbooks I've ever owned can come close to covering the wide scope of the recipes, regional dishes, cooking methods, and equipment reviews you offer.
In honesty, I won't be trying sous vide in the immediate future. It takes a bit more time than I have at present and I lack some of the gear.
Nevertheless, you've inspired me to revisit cooking methods I've gotten away from and to apply new approaches to them.
I used to cook in cooking bags quite often years ago. They keep all the seasoning, fats, and juices in contact with the meat throughout the whole cooking process. Flavor is maximized because nothing is lost.
I have a few new ideas now that I want to try.
Thank you sir!
Thank you for sharing. I have some bags on order, for some cooking here. Thank you. Best, Rik
A great demonstration, thank you Rik.
Thank you. Best, Rik
Lovely that it's cooked and well sealed before freezing. Not much chance of frost bite.
Thank you. Best, Rik
Well Rik that was an education, delicious with a peppercorn sauce and some twice cooked homemade chips 👍
Oh yes! Thank you. Best, Rik
My mouth was watering just watching the video, definitely going to try that method. Thank you , just love your approach to cooking!
Thank you. Best, Rik
Perfection personified 😘. All the way from the farm to the plate😘. Treated with tender loving care 😘
😊😊As always, I've got the daft grin. Thank you. Best, Rik
Great video that Chef. That method will be perfect for my BBQs as I can save time cooking them beforehand and then just finishing them off over the coals.
Agreed! Smokey flavour too! Thank you. Best, Rik
Not tried sous vide cooking method. Seems to cook the steak perfectly.
Seems good method when have steak for special occasion, such as birthday treat.
Thank you for the information.
Thank you. Best, Rik
That is an awesome steak, I love sous vide eggs also.
Me too! Thank you. Best, Rik
I was just looking at getting one of these sous vide devices and there you are. Nice cut of meat, nicely cooked and finished very tastily. Yum.
I enjoy watching the Bearded Butchers channel, quite an education.
We have excellent meats where I live, we used to get a steer from a ranch up in the Chilcotin. Grass fed but aged and cut by the best butcher I've ever come across. Miss those days.
Thanks for watching! Thank you. Best, Rik
That looks so mouth watering ❤❤
Thank you. Best, Rik
I don't want to tell anyone what's good or bad for him in the kitchen. Everyone has to find its way to be happy. It is nice to demonstrate this cooking method, as some of you may not know it yet. Personally, I'm not a fan of "sous vide" at all. I don't see any significant advantages for private households, but a lot of additional plastic waste. In professional gastronomy, things look different. With a "sous vide" cymbal I can keep components in stock for almost any length of time and finish them "just in time" when the bus arrives with 50 people. But a LIKE for showing. 👍
P.S.: One more tip at the end. Not from me, but from the well-known Jamie Oliver. Cut off the fat edge and cut into small cubes. Then fry in the cold(!) pan until crispy. Remove the cubes and serve later. Fry the steak in the leaked fat.
Thank you. Best, Rik
I've know Sous vid for a few years now but I think you genuinely sold me on it.
George I use it all the time. Its so easy chuck on walk away come back perfectly cooked - sear finished. I can't afford to waste good product here. Not many can these days. I'm changing my job to sales man. Ha ha ha. Thank you. Best, Rik
Thank you (again) Chef.
Thank you. Best, Rik
Oh that stake😍❤️❤️. Absolutely perfect👍❤️👋🇫🇮
Thank you. Best, Rik
il be honest with you, I've had the pleasure of watching your site for over a year. what scares me my friend, the guys that are cooking for pubs and restaurants you know from your own history, that sirloin joint would be 10 steaks, test your advice is amazing for house wife's etc. will be spending a lot of money mate. for record I'm a 65 yr. old French trained chef. and over the years I've learned at least 8 countries recipes btw i still love your podcasts. god bless and stay safe
It would be indeed, Thin and quick! Been there as have you. When at home you have to enjoy. Thank you. Best, Rik
I'm so excited you said you go through so much you must have a pub or restaurant what's the name I'll make a reservation love to taste your food first hand love your cooking x😊😊
Nice to have you on here! No restaurant anymore or food outlets. You are doing OK with your channel keep plodding on. Love to the North East. Thank you. Best, Rik
Hello Rik there is a soux vede setting on me cosori pressure cooker and I'm looking forward to trying it out. I've watched another you tuber couple doing steak and other meats and it came out beautifully cooked and tender then into their airfryer to brown it up, it looked mouthwatering. Ta very much for this Rik.😃👍🏼👍🏼👍🏼
That steak is beautifully marbled and so that means flavour😃👍🏼👍🏼👍🏼
Sounds like a plan. I don't have that setting on my pressure cooker. Thank you. Best, Rik
Great video, found you yesterday in my recommended feed, after watching your rumbledethumps video I was hooked, subscribed right away, god bless you, thank you for the video!
Awesome, thank you! Best, Rik
Looks fabulous 😋 mouth watering 🌟👍
Thank you. Best, Rik
OMG its time to locate my sous vide precision cooker in my storage locker and resume using it. I also modified a lid on a deep stock pot. In the early days of this small appliances being available in Canada these were very expensive and the retailer required me to pay for the unit before the well known shop would even order it for me. Later I had to order a specialty cookbook from a national bookstore. My friends thought I was nuts for buying a sushi cooker. Fortunately I had a vacuum sealer unit and rolls of plastic film and I was set for years. I am looking to a beef steak in my near future. Great for veal and lamb too.
Good on you. Thank you. Best, Rik
I would like to know what time dinner is being served? The steak looks amazing.
Thank you. Best, Rik
Not commented recently Rik, family stuff on the go. What a treat to come back to. That steak was cooked EXACTLY to my liking mate. Thank you for showing this, absolutely beautiful. Cheers, Norm.
Welcome back! Hope all is good, Norm. Thank you. Best, Rik
@@BackyardChef Thanks mate, all good. We were visiting family and not using YT or social media for a while. Had a great time. Cheers, Norm.
That is exactly how I like my steak also with baked potato & salad ,please 😊
Thanks Rik
Thank you. Best, Rik
Does your instant pot have a sous vide function? I have it on mine but never tried it and was wondering if you have tried it.
No mine doesn't Thank you. Best, Rik
Mine does, I was going to ask him the same thing! Just bought it recently mostly for soups and stuff but I'll give sous vide a try this week. Don't have a vacuum pack thing but I saw a video where you get pretty good results from submerging a clip seal bag and getting most of the air out of it that way.
@Roger__Wilco do you have just the instant pot or the air fryer lid as well? I have the air fryer lid as well and its great, but i really under use the other settings.
@@jamiewebb774 Duo Plus, no air fryer lid. I have a seperate air fryer and never really intended it to be a replacement for that.
@@Roger__Wilco i have the duo crisp + air fryer.
Could you put it in pressure cooker and then brown off in air oven Rik??
Yes. The trouble is the pressure cooks it all. Unlike sous vide. Thank you. Best, Rik
We had a sous vide machine at the last restaurant I worked at,but the health department wanted the cooks to take a cause on how to use it,and no one could be bothered to do that so it was never used.The idea was to do half chickens in it,as it was a seafood restaurant,and the only meat we had was an aged steak,and a half chicken,and as they would only sell one,or two a day,and they took 30 minutes to cook,I guess the idea was have a couple ready sous vide,and the customers wouldn’t need to wait so long.That steak looked lovely,I think that is what we call a boneless rib eye,as sirloin here is different 😊
Thanks for sharing, great info. Thank you. Best, Rik
Hi Rik. Just wondering if you have a cookbook out, and if you do where could I order it please? I would love to get one. Cheers for that.
I haven't one day! Thank you. Best, Rik
Nice and cooked through
Thank you. Best, Rik
The steak looks wonderful. While I appreciate the method, I'm afraid waiting that long to eat would do me in! I've got a Ninja grill that has 7 different cooking options. I set mine to grill and in 7 minutes I'm eating!! Your videos are great and I think you're wonderful. Keep them coming! ❤
Thank you. Best, Rik
For soo wee (I think that's how it's pronounced?) they also make slow cook pots that support this. Got mine from Russel Hobbs. Love it.
Thank you. Best, Rik
You always provide educational and entertaining videos. I wish I could press the "like" button every time I watch them. I watch on my tablet so I can respond, at the same time I'm watching on my 52" tv. Then i have to watch again until ive seen every detail. I give you 👍 thumbs up on all devices.😂 Now I must go see how this sous vide device works out of curiosity, simply because I have too much time on my hands. Lol. That meat is beautiful Rik! Perfection! Now, do you have 5 guests hanging out?
Thank you, No guests. Lovely frozen steaks at the ready. Best, Rik.
@@BackyardChef and you know, you couldn't get that uniform perfection on the grill!😎
@@AZ-Sharon Thank you. Thats the good thing with the sous vide. Best, Rik
Fabulous the fat looks amazing the tastiest part of the meat thank you Rik 😋Amanda xx
Thank you. Yes crisped up its edible. Best, Rik
The fat not only improves the flavour it is also healthy to eat.
Thank you. Best, Rik
Very nice
Agree there mate. Thank you. Best, Rik
Great video yet again Rik - steak is my second favourite food...after curry! Have you finished with the Not Another Curry channel now?
No will be going on there soon. I gave it a rest all the folks copying my recipes and posting on the FB groups saying how they had just invented the reverse base etc - you know, there has been no curries posted for ages. Amazing that! I love to help folks and make it easier, it would be nice if someone could say I got that off Rik at ...... it would help that channel. Thank you. Best, Rik
Excellent, already looking forward to your next recipe, thanks again!👍
(414) WOW. I did get a sous vide, but am a bit chicken about using it. I must drop into our local restaurant supply store and get one of those plastic bin things. And THANK YOU for the tip about folding over the edge of the vacuum bag. Great upload, Rik; hopefully a lot more people will realize cooking isn't a scary monster.
Agreed! Lets hope they see cooking can be easy, without the stress. Thank you. Best, Rik
Hi Rick. Where did you get the sirloin from? I’m in Korat.
Makro mate. Frozen. The best I've seen in ages. Thank you, Best, Rik.
Cheers Rick I’ll be in Makro tomorrow morning. Sent you an email couple of weeks ago with a few questions. Take care 😎🙏🏻
@@SnoopyChef2500 Thank you, Best, Rik.
Looks great wallop
Thanks mate. Best, Rik
Oh my that looks like a beautifully cooked & delicious steak Rik 🥩 🤤, can’t remember when I last had a big juicy tender steak like that & that Sous Vide certainly looks the business! But alas for me, not in a financial position to be purchasing steaks very often, so wouldn’t be worth the outlay for me personally if you count in the bags/ sealing unit etc, but looks like a fantastic bit of kit nonetheless! Don’t have to ask if you enjoyed your meal, your face said it all!🥰
Take care & thank you 🙏, as always.👨🍳👌👍🩷
Yes its the same here - Its a save to buy these days - Don't have the chance usually, also good meat is not available. Pork, chicken and shrimp everywhere. That is the very reason I cook to perfection with the sous vide and freeze. I have a steak another day now! Thank you. Best, Rik
@@BackyardChef It’s a treat that you very much deserve my friend, savour & enjoy every mouthful!😊😋👌
@@davidmurphy816 Thank you. Best, Rik
In those vacuum bags they are set to cook or freeze.
Yes - you can cook and freeze in the bag without breaking the seal. Thank you. Best, Rik
Definitely a perfect delicious stake , yumm ! The Sous Vide , pronounced " Su Veed " cooking is the healthiest method of cooking meat , poultry & fish ❤😋
Yes it is - I appreciate your feedback, but I speak in a way that is natural for me. I can see there might be room for improvement in my presentation style over time. I create these recipes for those who enjoy them. If my speaking voice is not to your taste, feel free to watch other content instead. I aim to share my cooking in a respectful way for those interested. Please let me know if you have any specific constructive criticism to help me progress. Best regards, Rik
It's a Cooking programme, not a French oral exam.
I've tried a sou roast. Amazing
Thank you. Best, Rik
Well done Rik.
Cheers, John. I hope it helps those that have been asking. Thank you. Best, Rik
@@BackyardChef I am fortunate to have a sous vied wand and like you I got a simple tub and made my own bath. I use my Vacuum packer and the sous vied at least twice a week.
The vac packer covers so many uses form cooking, food preservation, to marinading. But both together along with a blow torch is a match made in heaven.
@@johnbaldwin143 Agreed, John. Thank you. Best, Rik
Just a comment about time temperature using sous-vide. Although red meats like beef and lamb are no issue as you can safely eat them rare (or blue in my case), if you are using sous-vide for minced meat, liver or chicken you need to ensure that you have a safe time/temperature is set to ensure the food is pasteurised (ie free from pathogens so safe to eat)> I have some extracts from the New Zealand Food Control Plan and here is a link to the sous-vide chapter if anyone interested: th-cam.com/video/C7_0TQ79K58/w-d-xo.htmlsi=K_fqgAYmChzB_8D5
Thank you. Best, Rik
OmG so good😊
Thank you. Best, Rik
I usually buy a full piece of Scotch Fillet and cut it myself. The family like it. I must say that Sirloin looked wonderful. Aussie beef is ...I believe the best. Although I do love Welsh lamb. But Australian lamb is just as good in my opinion.
Agreed! Thank you. Best, Rik
Hi Rick, what would I ask for at the butchers for this and realistically what would you expect to pay?
Keep open a good line of communication with your butchers, very valuable.
Thank you. Best, Rik
This is a sirloin - Prices vary obviously. You would have to search online to have an idea. Sorry to be so vague. Thank you. Best, Rik
Thanks Rick, I get it that prices vary I just wondered maybe what would be the norm to pay for that piece that's all,
Too much😢
❤oh my god so delicious ❤
Thank you. Best, Rik
Oh my, YES…
Thank you. Best, Rik
They had 11 oz sirloin steaks on sale at the grocery store, half the usual price last month. I bought 3 of them! That was the first time we had steak since last year. We used to have steak about once a month. Not any more! The price of beef has gotten ridiculous! And I live in a state that is largely rural & where a lot of beef is raised.
The rising prices are really starting to put a strain on households. Thank you. Best, Rik
Bravo
Thank you. Best, Rik
Oh, I can assure you... we are gonna eat that fat :) It's nice seeing the whole process of sous vide. I've only watched Guga do it and a lot of info is missed out. I'm tempted to get a set up now.
If you can its worth the set up - Its so easy to cook to perfection, Chuck it on and walk away - come back cooked. By the time you have prepped some veggies or a sauce, salad - its nearly cooked. No rush no hassle, just how it should be in the kitchen.
Well-well, I have exactly the same make of machine. They are cheap, just another handy tool in the kitchen. I am not French, but just before too much complaint floods the comment section, the "s" at the end of sous is silent :D. (if you have a kitchen blowtorch, you can imitate that barbeque goodness, not to mention, if you work the fatcap too, you never skip it ever again )
Thank you. Best, Rik
That cut looks good but how much are we looking at. £30 plus id say. Next time you throw a bash invite me please 👍👍👍
Thank you. Best, Rik
Flip, flip, flip the way to go.
Thank you. Best, Rik
🥩😋✨💯👌❤️💐. YOU THE BEST RIK. 🥰
Thank you. Best, Rik
Beautiful piece of meat but that would have cost a fortune. Not a reasonable price for me 😢
The meat is not cheap - it's a save-up to buy! That is why it has to be cooked to perfection every time! The sous Vide, a reasonable price, does all the work with no error! Thank you, Best, Rik
Agree, but I think Australian beef is what they call kangaroo meat maybe 😊
@@terencebernard2337Kangaroo is kangaroo. Beef is prime grass fed beef. Cooked eye fillet, blue is the best 😋
@@katebuckseall1414
Belgian blue?
@@DutchJoan mooing
Ric, this is a great video. However, I usually toss them on the grill or braise them in butter in a cast iron skillet...if needed, I'll finish them in the oven. At this point in my life, I just don't have room for another gadget in the kitchen.
Thank you. Best, Rik
Too fancy for me. But just look at that beautiful steak. ❤
Thank you. Best, Rik
This is a very technical old English cooking technique, it's called boil in a bag.
Amazing!
BS!...I'm eating that fat...and any one else's that don't want it :) I know it's not that healthy, I don't care, it's steak fat. This steak is absolutely superb, Good job Rik. Question for Rik...what store bought steak sauce do you like? Side Note: If you can find and old second hand insulated cooler to cut a hole in for your sous vid probe, it saves on time and power :)
I saw the cooler a few years ago when sous vide started to become more popular. As far as sauce, I don't usual have a store bought. I love pepper sauce and to make a quick one is so easy, little onion, butter, a pinch of thyme, a cup of water 1 -2 tbsp gravy powder dissolved and a splash or milk or cream and some green peppercorns (fresh) chucked in. Usually cooked in the pan the steak was, until thickened. Lovely! Thank you. Best, Rik
just need a bake potato!
Thank you. Best, Rik
I'm so uncultured. Never heard of sous vide before😂
Thank you. Best, Rik
Medium rare 😍🫡
Thank you. Best, Rik
If you try to have sirloin rare, let alone bleu or even French rare (saignant) it won't render the marbling fat😢
Stunning
Thank you! Cheers! Best, Rik
It looked amazing until you cut into it and I saw the blood in the juices 🫣. I’d need to cook mine more. 1 cremated sirloin with trimmings please? lol
Thank you. Best, Rik
It's not blood, it's mostly water with a muscle tissue protein called myoglobin that gives it a bit of colour. When you overcook a steak it doesn't magically disappear, the myoglobin is still in the steak but just dried out.
@@Roger__Wilco Thank you. Best, Rik