I just found this channel and in a weird way, it helps my depression. It motivated me to clean my kitchen for this first time in a week and now I'm excited to cook again.
I think you should try searing and then reheating sousvide. It would simulate having actual leftovers. For example if you cooked a roast for a big group of people and only ate 3/4 of it.
I second that. You don't serve guests unseared meat. So the leftovers will be seared. You don't just cook food and then deside not to serve it. Either you see food is too much (or some guest didn't come) so you don't cook it or you serve it and it doesn't get eaten.
This would only work Cebastien with a very large roast. If you are cooking individual steaks I recommend you not to sear it. Now for a roast left over we have to make a test for that.
@@SousVideEverything what about sausages? I don't think everytime a guest wants a sausage you go and sear it individualy 😁 You cook and sear for example 30 sausages. If they eat 20, you got 10 leftovers. Seared. And that is the case most of the time. Exept maybe steaks and only if some guests leave the exaxt time that the steaks are in the water bath, so yes, then you don't sear them. But what are the odds of that?
I have to agree. From time to time I see offers that are almost too good to ignore, but being single it's not viable to buy a 5+ lbs pork roast for example, if you're not going to freeze part of it. Would be nice to know if I could cook all of it and freeze the extras without compromising the result.
ive done it and reheated MONTHS later, and it still comes out perfect. The sous vide bag protects against any kind of freezer burn or freezer taste. that should for sure be their next one after this.
I really would like to see this as well as there is loads of frozen food in the freezer and I would like to be able to cook some for my parents and family.
@@spider2544 after taking it out of the freezer, do you thaw it in the fridge first overnight or just sous vide it straight from frozen? And how long did you sous vide it for?
It's the leftovers magic. When you leave food in the fridge, the flavors get to know each other better, and they penetrate deeper into the meat, as you said, similar to wet aging. That's why leftovers taste so good, happened recently with an Alfredo I cooked on Christmas, the following days the leftovers tasted more and more of shrimp. Challenge for you guga, dry age, cook it, then turn it into a leftover and see if the flavors change at all, put it against a steak that's only been dry aged and has not been stored for leftovers.
This is good for parties. If you don't want to be messing with sous vide the day of you can do it a few days in advance and then a quick 30 minutes and a few minutes to sear and you're done. Also helps if you have people who like different doneness for steak.
the advantage of sous vide is that all of the meat was actually pasteurized when you originally cooked it. and it was vacuum sealed. You coudn't keep normal leftover that long in the fridge, but with the magic of sous vide....genius.
Great video! I do this all the time on the weekends to get steaks ready for the week, but I've never tried it with pork or anything else. Sous vide 3-4 steaks on sunday and then toss them in the fridge for quick re-heating and searing for fast dinners. Usually I toss some veggies in oil/salt/pepper, throw them in the oven to roast while my steak warms up in the sous vide. Once it's ready to go, I take the veggies out, sear the steaks and voila dinner is ready in 30-45mins and SUPER easy.
Guga, the experiment you should do : Cook sous vide > Fridge > Reheat > Sear Cook sous vide > Freeze > Reheat > Sear Sear > Cook sous vide > Fridge/Freeze > Reheat
Another experiment - sous vide - don't sear - freeze - reheat from frozen - then sear (if a steak). One of the beauties of sous vide is to cook large portions of a roast - then repackage in meal sized portions for future use. The problem is to reheat without further cooking which changes the texture - particularly if you microwave to reheat (even on a low setting). It would be dead simple to reheat from frozen at the final saving temperature - say 135 degree F. Just love your videos - keep up the good work - obrigado! - Paul Woolley, Canada.
That's awesome...amazing... ...DEEEEELICIOUS!!!!!!! A couple of weeks ago I ruined a 3" thick prime ribeye steak because it was out of the sous vide longer than I expected because I couldn't get to it right away. I didn't think I could save it for later and reheat it sous vide style. Once again, thanks Guga, you guys are awesome!!! I love your channels.
Im so happy you did this experiment! This is why i mentioned it on another video you posted because i tried reheating my steak 2 days later and i also thought that i was even better than the first time!
I suggest an experiment, fully cooking the steak, sous vide and sear, then freeze the steak as if you had a dinner with leftovers. Then try different ways to reheat the steak. Sous vide alone, sous vide with re-sear, microwave, sous vide with pan and butter sear, etc...
Done some reheating myself. Other half dad had a hog roast for his 70th birthday and gave us a fairly large amount of the left overs. Still warm and juicy when we got it. Got it home, split it up a bit and vacuum sealed it and threw it into the freezer. Couple of weeks later, reheated in the sous vide over 2 hours or so. Still tasted fantastic, texture was a little odd as it had been roasted over wood then frozen and reheated, but still pretty damn good overall.
This is the perfect way to make meals that have different cooking times and then just reheat them the day you're going to serve them. You can do like you did here and do a plethora of meats, or you can do mashed potatoes or pureed carrots or sauces, anything really, that all need different times, and then just reheat. This will revolutionize my meal prep even more than it already was when I found sous vide in the first place!
Going camping in October of this year and was looking to sous vide steaks the first night we are there. As we'll be rolling in late, I wanted a quick way to introduce the boys to sous vide cooking. This vid was my answer. Thank you!
Pre-cooking in the kitchen and reheating on site is a catering trick, and one that makes Sous Vide very popular among caterers. It's also one I use when I buy a roast, cut it into steaks, batch cook them, then freeze for future consumption. With round roasts, and their 24-36 hour cook times, this is definitely worth it.
I have reheated seared meats the same way but have not kept anything as long as 6 days. Didn't notice a difference in seasoning but I haven't stored anything near as long, nor am I a supertaster. I can tell you that everything tasted great and came out moister than any other reheating method I've tried. Usually it's been for breakfast and it's super easy to toss the bags into the water and the only things I need to worry about cooking is the potatoes and eggs. Hint: if you have any concerns about using raw eggs you can pasteurize them in the shell with a Sous Vide machine ( see Douglas Baldwin's charts re: safe cooking times / temperatures ) and they'll look a bit milky but will still whip up fine. I've been using this method for recipes in Ben and Jerry's cookbook since we have a grandson we need to be a little careful with.
Your advice about searing is spot on, and i was wondering the same thing. If you arent going to eat it right away, dont sear it. Great video, great experiment!
My only response to this would be if you had seared a whole rack of ribs and they weren't all eaten after searing. You could use sous vide to reheat those. Full disclosure, I have re-heated seared meats (steaks, roasts, ribs) with sous vide and it's always excellent, no better way to reheat protein!
I dont know how you feast from where you are from but we dont feast like that here. We cook everything we put them on the table and we start eating and it always has a lot of leftovers, we dont cook and eat at the same time. I was excited that the video was about leftovers getting reheated and got hyped but got a bit dissapointed
I did the experiment of cooking a steak sous vide at 132f, then froze it for 1 year. I thought it overnight in my fridge and put it back at 132f for 1 hour. It was double-bagged Deeeelicious..
Guga! Love the channel. Love how everyone in the videos are learning from your cooking. Can you do a video showing how to set up and use your weber with the slow n sear for grilling and smoking??
I’ve done this with several times and the steak is always great. I’ve also put steaks in the freezer after the initial Sous vide. I just heat them for 15 min longer then ones from the fridge, so 45min at 135. Steaks are perfect every time!!!
I have to thank you. I cooked a couple of filet mignon steaks last week for Date Night, but there was a hiccup and I had to put them in the freezer. I took them out a couple of days ago and thawed them in the refrigerator. Tonight, I put them back in the bath for about an hour while I was doing other things. Then I took them outside with my brand new Searzall torch (I love this thing!) and spent about 5 minutes outside in unpleasant temperatures (about 20 degrees) on a cold grill learning the torch for the first time. They looked pretty good when I came back in. Not the works of art that you create, but pretty good for a first time. I my date cut open the first steak. Mi Guga, it was *perfect*. The flavor, the texture, it is the best steak I've ever cooked. I have not been able to eat beef other than hamburger for a handful of years now. I was able to eat a steak for the first time in years, and it was one that I cooked. You have given me a gift. You've rekindled a love of cooking that I have so very much missed. I cannot thank you enough. Que sua família tenha amor e conforto.
That's not the answer, that's what he's talking about. The idea being that you'd cooking a bunch of stuff for a party, but then you can limit your searing to on demand right before you're serving it. The more relevant reason is if we're not talking about a party. Let's talk about actual leftovers, my gf ate half her steak and it was tossed in the fridge overnight. Let's reheat that.
You should try Reheating 6 days in freezer and 6 days in refrigerator. Some people say in freezer will do the job same like in refrigerator. But what's the difference and which one is better?
Hey Guga! I love your channel so much and I’ve learned everything I know about sous vide from you :) the only thing I have to say is you ask leading questions and give too many clues, don’t give them any hints! That’s the best way to do experiments in my opinion :P keep on keeping on and thank you for your knowledge and talent!
I've been reheating my sous vide steaks for awhile. When done cooking, I super chill them while still in the bag in an ice bath, then refrigerate. Then sear them when I'm ready to eat. It's like post-marinating your steaks. It even tastes great cold. It even tastes great well done.
So, i imagine you could ice bath and then freeze the same way. Thaw it out when ready to cook, warm up for 30 minutes and sear. Awesome experiment. Good information
My routine when I get a roast to cut into steaks (ribeye, strip, chops, etc) is that I will season the cuts and seal them. They'll sit in the fridge for a couple of days to dry brine before they go in the freezer. Within 6 months, they'll go back in the fridge a couple of days before they go in the bath and get seared. The salt definitely gets in there! An experiment on the optimal dry brining time would be awesome. I also have no idea if being in the freezer stops the brining process or not. I'm sure there is a point where it reaches an equilibrium and the extra time doesn't make a difference anymore.
Hey Guga Have you tried sous vide then freeze it and then reheating it? would love to know if you could make a episode about it in the future! much love !
Guga what’s your real time job? BTW just yesterday I thought I make that experiment and you did it!!!! What a coincidence!! Great channel, much love from Croatia
He might still have a full time job but he could easily quit because he‘s making huge money with both his channels. And they are growing continously. Absolutely deserved. Pozdrav
You could have asked me, 😂 on the weekend I SV several steaks and once I take them out of the SV I simply dry the vaccum bag and immediately refrigerate, during the week I just sear 1 per person, AMAZING!! My SV temp is 125F for 24 hours, refrigerate in the bag, then sear 2 minutes per side. They heat trough just fine. Enjoy!! 😋
This is great news for anyone who does meal prepping. Sou vide a large patch of meats and put the bags in the freezer. Then unfreeze and sear when you want to eat them. You could be making meals for every day of the week just once. Good idea for a video btw SVE guys. Sou vide for the lazy meal prepper.
6 days is supposedly too long to refrigerate cooked meat. All sources I've seen say only 3-4 days is safe. I've got some leftover ribeye that I'm probably going to have to freeze as I intend to finish it 5 days from now.
Looks amazing as always, I’m definitely going to do this for a big family dinner get everything done 4 days ahead of time Thanks again boys BTW what kind of pork was that ?
Awesome experiment Guga! Vacuum sealing the meat will keep it fresh much longer. I think I'm going to start dry brining my steaks and chops going forward. The results were impressive my friend!
I use sous vide to reheat brisket when cooking for a large group. I'll smoke 150lbs of brisket ahead of time, vac seal it, and put it in the refrigerator with ice packs to cool it quickly. When it's time to reheat, the brisket goes into a cooler filled with boiling water. I set my Joule to 165 for 5 hours. No one can tell the brisket wasn't smoked that day.
I smoke pork loin then slice it, vacuum bag, and freeze it. I reaheat it straight from the freezer in a sous-vide bath. Works GREAT to not overheat the very lean pork loin and destroy its juiciness.
I've actually wondered about this for a while, not because I'm worried about having leftovers, but because I've been curious if it's been possible to conveniently serve sous vide steak without the long cook time. I'm actually about to pull two dry aged New York strips, chill them, and then reheat them tomorrow for dinner for the first time. It would be great for specialty catering or a steakhouse that cooks sous vide. Nobody is going to wait 2 hours for their dinner, but 30ish minutes is doable.
You should look into taking some CREA courses. CREA is the school that is all sous vide. Top chefs like Thomas Keller give credit to CREA as well as many others. Searing prior to sous vide will add an extra depth in flavor. There is more to it but taking the courses will explain in more depth. Love the videos. Keep it up!
I'm preparing a lot of steaks in sous vide and when they ready throw into ice bath and freeze. When I feel in a good mood for a steak I take a bag out of fridge, let them rest for a few hours or even throw into warm water if I'm really starving and sear the steak. It's exactly the same as it was at the day zero!
I plan to cook a 15 lb. sirloin boneless roast sous vide in advance of a Roast Beef Pot Luck dinner for my Independent Living Center friends. My take away from this video is that I could cook it low and slow to tenderize and then refrigerate to reheat and sear 'on the day'. Being able to use sous vide this way is AWESOME!
I tried this and today I seared & ate the steak after a five day rest in the fridge. I think it's the best steak I've ever cooked. Remarkable technique.
Im surprised that ur channel is not yet 1m subs . God ur content is the best . Video editing is also on point . Im wishing u good luck guga . Love from Malaysia .
let me tell you guys! i was so excited for sous vide because i watch these kind of channels.... imho sous vide is more tender but less of that bbq grill taste so its what you guys prefer don't be like me and fall for these videos where everyone is like in aw! its aint like that don't expect a work of art
Reheat with sous vide is awesome I used to hate putting amazing meat in microwave or oven sous vide is seriously amazing and I would have never tried it if it wasn't for you GUGA love you guy's
Love both channels, 2 requests: can you test a mayo sear, basically spread a thin layer of mayo on each side of a steak and then sear it; and second, would love a recipe for smoked watermelon. Tried it once, came out ok but too salty and not quite what I was hoping for. Great work on both channels!
you can go longer. suos vide will pasteurized.(flavor different story) however length of time matters. there are some pasteurization curves on the interweb somewhere.
The problem is not tasting the same. The problem is if it develops some nasty pathogens in there or not... How long is it considered safe? That's what we ought to find out... That it tastes good and pretty the same I'm aware...
@@NoRoads2AllRoads that's true. I'm a believer in the nose and taste buds. Pathogens usually need some sort of oxygen to grow. If the bag were super inflated and just looked puffy I would avoid it but the cooking process is pasteurization. They should try it for sure.
Great Video, very helpful. I have just started using Sous Vide and I am keen to use it more and more. I have already used this method for some steaks and it worked a treat. Like many of other commenting here, I am keen to know more about freezing before and after Sous Vide. Especially the longer cook time items. For example can I cook a Brisket for 60 hours then cool it and freeze (or refrigerate it, if a shorter time frame is envisaged), till I am ready to use it? I presume there are dos and don'ts e.g. perhaps re-vacuum sealing after Sous Vide (into smaller portions?) isn't a good idea?. Better perhaps to plan ahead and cook the item in multiple bags if that is what you want to do? But does then cooking smaller portions sizes affect the cook time or Temp you should use? I will certainly be pre-preparing (seasoning etc) items when I buy them fresh, before vacuuming and freezing. So I can then just pull them out of the Freezer and put them straight into the Sous Vide when needed. And I can smoke it before and after as well I guess? Keep the great Videos coming! They are much appreciated.
I want to know that too! I don't feel comfortable keeping cooked food in the fridge that long so I would most likely freeze; thaw out another time and sous-vide to re-heat. I wonder what the quality; taste and texture would be like after that experiment? Great job guys. I'm learning so much from your channel!
I love this approach because I can also use it to prepare for a dinner party the day before. Sous vide and then reheat and sear the next day. Two questions: 1. Do I need to open the bag after sous vide or can I just let it cool in the bag then put it in the fridge (or freezer). 2. What torch and gas do you use for searing?
I used to season and vacuum bag everything right after I bought it, usually rib eye steaks, and then straight into the freezer for long term storage. I'm usually only cooking for two and this is the way that I can take advantage of the killer sales that only come up a few times per year. I stopped adding the salt before vacuum bagging because I noticed that the steaks, after a while, were turning into pastrami. Even in the freezer the curing process still went on... Still delicious but kind of weird.
Hi, Loving your channel. I’m new to sous vide and still learning. Should all meats be reheated at 135 for 30 minutes? Also, what is your recommendation temperature for veggies and how long? Thanks a bunch, Tina
Next you should freeze it after sous vide for a few weeks. I noticed also that you really don't use the searzall much anymore. You've been using the Big gun to sear everything. Great work guys. Genius.....👍👍👍👍👍
Yes it us!!! I do it all the time at parties... It tastes as good and it's as soft. I usually put meat in several bags because of this... I only take out of the bag a new steak if we need it... But if we do need it, at least we don't have to wait 1hour for sous vide...
Me @1:45 : That looks weird and kinda gross. Me @3:32 : HOLY CRAP that looks amazing!!! (eyes bulging - mouth watering) Me @3:32.5 : searches internet, "where to buy sous vide thingy"!!!
![ร้อยพ่อพันแม่ - WanMai [Official MV]](http://i.ytimg.com/vi/XY2pNYASEbg/mqdefault.jpg)
I just found this channel and in a weird way, it helps my depression. It motivated me to clean my kitchen for this first time in a week and now I'm excited to cook again.
Good for you man. Hope you still out there cooking. Treat yourself
@@OmnipotentO l
@@OmnipotentO l
@@OmnipotentO u
that's so great to read man! Ur awesome, keep going strong and do what u love! ❤️🙏🏾
I think you should try searing and then reheating sousvide. It would simulate having actual leftovers. For example if you cooked a roast for a big group of people and only ate 3/4 of it.
Or leftover brisket
I second that.
You don't serve guests unseared meat. So the leftovers will be seared.
You don't just cook food and then deside not to serve it.
Either you see food is too much (or some guest didn't come) so you don't cook it or you serve it and it doesn't get eaten.
This would only work Cebastien with a very large roast. If you are cooking individual steaks I recommend you not to sear it. Now for a roast left over we have to make a test for that.
@@SousVideEverything lets do it!
@@SousVideEverything what about sausages? I don't think everytime a guest wants a sausage you go and sear it individualy 😁
You cook and sear for example 30 sausages. If they eat 20, you got 10 leftovers. Seared.
And that is the case most of the time.
Exept maybe steaks and only if some guests leave the exaxt time that the steaks are in the water bath, so yes, then you don't sear them. But what are the odds of that?
You should replicate the experiment but freeze instead of refrigerate.
I have to agree. From time to time I see offers that are almost too good to ignore, but being single it's not viable to buy a 5+ lbs pork roast for example, if you're not going to freeze part of it. Would be nice to know if I could cook all of it and freeze the extras without compromising the result.
I did it, and it seems to work perfectly.
ive done it and reheated MONTHS later, and it still comes out perfect. The sous vide bag protects against any kind of freezer burn or freezer taste. that should for sure be their next one after this.
I really would like to see this as well as there is loads of frozen food in the freezer and I would like to be able to cook some for my parents and family.
@@spider2544 after taking it out of the freezer, do you thaw it in the fridge first overnight or just sous vide it straight from frozen? And how long did you sous vide it for?
It's the leftovers magic.
When you leave food in the fridge, the flavors get to know each other better, and they penetrate deeper into the meat, as you said, similar to wet aging.
That's why leftovers taste so good, happened recently with an Alfredo I cooked on Christmas, the following days the leftovers tasted more and more of shrimp.
Challenge for you guga, dry age, cook it, then turn it into a leftover and see if the flavors change at all, put it against a steak that's only been dry aged and has not been stored for leftovers.
This is good for parties. If you don't want to be messing with sous vide the day of you can do it a few days in advance and then a quick 30 minutes and a few minutes to sear and you're done. Also helps if you have people who like different doneness for steak.
philiposm agreed, in my house it’s medium rare only
I love how you adjusted the volume appropriately. Great editing!
Poorly done but whatev
ok tanner
the advantage of sous vide is that all of the meat was actually pasteurized when you originally cooked it. and it was vacuum sealed. You coudn't keep normal leftover that long in the fridge, but with the magic of sous vide....genius.
Great video! I do this all the time on the weekends to get steaks ready for the week, but I've never tried it with pork or anything else. Sous vide 3-4 steaks on sunday and then toss them in the fridge for quick re-heating and searing for fast dinners. Usually I toss some veggies in oil/salt/pepper, throw them in the oven to roast while my steak warms up in the sous vide. Once it's ready to go, I take the veggies out, sear the steaks and voila dinner is ready in 30-45mins and SUPER easy.
What about freezing it after sous vide and defrosting it several weeks later? Please try it.
Your channel is awesome! Greeting from Cologne, Germany!
Niman Ranch Pork Rib Tomahawk!!
start Shipping to Germany!!!
It's amazing how much growth Guga has made in just two years while staying 100% genuine and humble! Keep up the good work Guga and co.!
Seems like he genuinely appreciates food and sharing it. It’s contagious!
Guga, the experiment you should do :
Cook sous vide > Fridge > Reheat > Sear
Cook sous vide > Freeze > Reheat
> Sear
Sear > Cook sous vide > Fridge/Freeze > Reheat
And then dry age it
Another experiment - sous vide - don't sear - freeze - reheat from frozen - then sear (if a steak). One of the beauties of sous vide is to cook large portions of a roast - then repackage in meal sized portions for future use. The problem is to reheat without further cooking which changes the texture - particularly if you microwave to reheat (even on a low setting). It would be dead simple to reheat from frozen at the final saving temperature - say 135 degree F. Just love your videos - keep up the good work - obrigado! - Paul Woolley, Canada.
I luv Guga’s other channel as well as this one , I can’t get enough ! Informative and very entertaining ! It amazing !
That's awesome...amazing...
...DEEEEELICIOUS!!!!!!! A couple of weeks ago I ruined a 3" thick prime ribeye steak because it was out of the sous vide longer than I expected because I couldn't get to it right away. I didn't think I could save it for later and reheat it sous vide style. Once again, thanks Guga, you guys are awesome!!! I love your channels.
Im so happy you did this experiment! This is why i mentioned it on another video you posted because i tried reheating my steak 2 days later and i also thought that i was even better than the first time!
I suggest an experiment, fully cooking the steak, sous vide and sear, then freeze the steak as if you had a dinner with leftovers. Then try different ways to reheat the steak. Sous vide alone, sous vide with re-sear, microwave, sous vide with pan and butter sear, etc...
Done some reheating myself. Other half dad had a hog roast for his 70th birthday and gave us a fairly large amount of the left overs. Still warm and juicy when we got it. Got it home, split it up a bit and vacuum sealed it and threw it into the freezer. Couple of weeks later, reheated in the sous vide over 2 hours or so. Still tasted fantastic, texture was a little odd as it had been roasted over wood then frozen and reheated, but still pretty damn good overall.
Did you thaw it in the fridge before reheating?
As long as the vac seal is good, you can cook it and then leave it in the fridge for quite a while safely since it's been pasteurized.
Great video. It was exactly what I was looking for about having a pause before searing the steaks.
This is the perfect way to make meals that have different cooking times and then just reheat them the day you're going to serve them. You can do like you did here and do a plethora of meats, or you can do mashed potatoes or pureed carrots or sauces, anything really, that all need different times, and then just reheat. This will revolutionize my meal prep even more than it already was when I found sous vide in the first place!
Going camping in October of this year and was looking to sous vide steaks the first night we are there. As we'll be rolling in late, I wanted a quick way to introduce the boys to sous vide cooking.
This vid was my answer. Thank you!
I've been wondering this very thing myself. Thanks for taking the time to check it out for us.
Pre-cooking in the kitchen and reheating on site is a catering trick, and one that makes Sous Vide very popular among caterers. It's also one I use when I buy a roast, cut it into steaks, batch cook them, then freeze for future consumption. With round roasts, and their 24-36 hour cook times, this is definitely worth it.
I have reheated seared meats the same way but have not kept anything as long as 6 days. Didn't notice a difference in seasoning but I haven't stored anything near as long, nor am I a supertaster. I can tell you that everything tasted great and came out moister than any other reheating method I've tried.
Usually it's been for breakfast and it's super easy to toss the bags into the water and the only things I need to worry about cooking is the potatoes and eggs.
Hint: if you have any concerns about using raw eggs you can pasteurize them in the shell with a Sous Vide machine ( see Douglas Baldwin's charts re: safe cooking times / temperatures ) and they'll look a bit milky but will still whip up fine. I've been using this method for recipes in Ben and Jerry's cookbook since we have a grandson we need to be a little careful with.
Your advice about searing is spot on, and i was wondering the same thing. If you arent going to eat it right away, dont sear it. Great video, great experiment!
My only response to this would be if you had seared a whole rack of ribs and they weren't all eaten after searing. You could use sous vide to reheat those. Full disclosure, I have re-heated seared meats (steaks, roasts, ribs) with sous vide and it's always excellent, no better way to reheat protein!
Thank you for the feedback, i will keep that in mind.
I dont know how you feast from where you are from but we dont feast like that here. We cook everything we put them on the table and we start eating and it always has a lot of leftovers, we dont cook and eat at the same time. I was excited that the video was about leftovers getting reheated and got hyped but got a bit dissapointed
I did the experiment of cooking a steak sous vide at 132f, then froze it for 1 year. I thought it overnight in my fridge and put it back at 132f for 1 hour.
It was double-bagged
Deeeelicious..
Guga! Love the channel. Love how everyone in the videos are learning from your cooking. Can you do a video showing how to set up and use your weber with the slow n sear for grilling and smoking??
I’ve done this with several times and the steak is always great. I’ve also put steaks in the freezer after the initial Sous vide. I just heat them for 15 min longer then ones from the fridge, so 45min at 135. Steaks are perfect every time!!!
I have to thank you.
I cooked a couple of filet mignon steaks last week for Date Night, but there was a hiccup and I had to put them in the freezer.
I took them out a couple of days ago and thawed them in the refrigerator. Tonight, I put them back in the bath for about an hour while I was doing other things.
Then I took them outside with my brand new Searzall torch (I love this thing!) and spent about 5 minutes outside in unpleasant temperatures (about 20 degrees) on a cold grill learning the torch for the first time.
They looked pretty good when I came back in. Not the works of art that you create, but pretty good for a first time. I my date cut open the first steak.
Mi Guga, it was *perfect*. The flavor, the texture, it is the best steak I've ever cooked.
I have not been able to eat beef other than hamburger for a handful of years now. I was able to eat a steak for the first time in years, and it was one that I cooked.
You have given me a gift. You've rekindled a love of cooking that I have so very much missed.
I cannot thank you enough. Que sua família tenha amor e conforto.
I got an idea for ya Guga...
Brine experiment? Dry brine, wet brine, different brine times.
Today's my birthday and this video is my present!
Warm regards from Brazil.
I was thinking about this yesterday...... and out of no where this posted.
I love you guy so much, you guys deserve so much more subscribers and views
Why sear and not eat? For example if you make big grill party there may be some leftovers cuz you may make to much food. So there is your answer ☺️
That's not the answer, that's what he's talking about. The idea being that you'd cooking a bunch of stuff for a party, but then you can limit your searing to on demand right before you're serving it.
The more relevant reason is if we're not talking about a party. Let's talk about actual leftovers, my gf ate half her steak and it was tossed in the fridge overnight. Let's reheat that.
@@DavidWMiller next time don't give her steak
@@DavidWMiller yeah dont give her a steak, thats a waste.
@Marci Topolski Perhaps giving her a tube steak would be a better idea. ;-)
mekaroly
Leftover BBQ? NOOB, LOL
I just found out about this channel today and let me tell you I’m loving all of these videos
one of best culinary chanel of YT, greetings from Poland !
This is actually really interesting kitchen chemistry.
You should try Reheating 6 days in freezer and 6 days in refrigerator.
Some people say in freezer will do the job same like in refrigerator. But what's the difference and which one is better?
Hey Guga! I love your channel so much and I’ve learned everything I know about sous vide from you :) the only thing I have to say is you ask leading questions and give too many clues, don’t give them any hints! That’s the best way to do experiments in my opinion :P keep on keeping on and thank you for your knowledge and talent!
I've been reheating my sous vide steaks for awhile. When done cooking, I super chill them while still in the bag in an ice bath, then refrigerate. Then sear them when I'm ready to eat. It's like post-marinating your steaks. It even tastes great cold. It even tastes great well done.
Great experiment guys. I’ve been thinking about using sv for weekly meal prep and this answers one of the questions. Next up: freezing?
My favorite channel! You guys never let me go hungry... I MEAN LET ME DOWN!
So, i imagine you could ice bath and then freeze the same way. Thaw it out when ready to cook, warm up for 30 minutes and sear. Awesome experiment. Good information
Good experiment! Thank you Guga.
My routine when I get a roast to cut into steaks (ribeye, strip, chops, etc) is that I will season the cuts and seal them. They'll sit in the fridge for a couple of days to dry brine before they go in the freezer. Within 6 months, they'll go back in the fridge a couple of days before they go in the bath and get seared. The salt definitely gets in there! An experiment on the optimal dry brining time would be awesome. I also have no idea if being in the freezer stops the brining process or not. I'm sure there is a point where it reaches an equilibrium and the extra time doesn't make a difference anymore.
Ahhh the good ol days of sous vide.
I allways wondered if that would work, thanks to you i know now! Thank you Guga
I'm always excited to see a video from u. Makes me feel inspired to cook more
Hey Guga Have you tried sous vide then freeze it and then reheating it? would love to know if you could make a episode about it in the future! much love !
I've done this. It works. Restaurants have been doing it for years. You can't tell the difference.
@TubeSurferGeek well you obviously can, just leave it in the fridge like the video shows lol
@TubeSurferGeek but why wait and see if freezing works if you already know refrigeration works for at least 6 days
@TubeSurferGeek ight 😎
Thanks for the video brotha!! I love watching your videos as I'm beginning to eat my dinner. 😋🤗
Guga what’s your real time job? BTW just yesterday I thought I make that experiment and you did it!!!! What a coincidence!! Great channel, much love from Croatia
I think he's web developer
He might still have a full time job but he could easily quit because he‘s making huge money with both his channels. And they are growing continously. Absolutely deserved. Pozdrav
Web Designer.
@@SousVideEverything No no you are officially the Picanha Designer.
@@SousVideEverything 😅😅
leftovers are always seared though..
Leftovers are usually partially ate. So you wouldn't really re vacuum seal leftovers and sous vide. At least for me.
You could have asked me, 😂 on the weekend I SV several steaks and once I take them out of the SV I simply dry the vaccum bag and immediately refrigerate, during the week I just sear 1 per person, AMAZING!! My SV temp is 125F for 24 hours, refrigerate in the bag, then sear 2 minutes per side. They heat trough just fine. Enjoy!! 😋
Great video. I can tell your friends just love it. I'm gonna remember what you said about waiting to sear before you eat. Makes total sense. Marc T.
This is great news for anyone who does meal prepping. Sou vide a large patch of meats and put the bags in the freezer.
Then unfreeze and sear when you want to eat them. You could be making meals for every day of the week just once.
Good idea for a video btw SVE guys. Sou vide for the lazy meal prepper.
Awesome, thanks for answering the same question I've had.
6 days is supposedly too long to refrigerate cooked meat. All sources I've seen say only 3-4 days is safe. I've got some leftover ribeye that I'm probably going to have to freeze as I intend to finish it 5 days from now.
Great information! Thats good to know not only if you make too much... but if you just want to prepare food ahead of time. Awesome!
Looks amazing as always, I’m definitely going to do this for a big family dinner get everything done 4 days ahead of time
Thanks again boys
BTW what kind of pork was that ?
Cant stop watching!!
I love love loved this video, thank you for a great experiment! This is exactly what I wanted to know....
wow!! what a clip!!! i bet the pork is the shoulder side of the rib.... respect to all brothers.
Awesome experiment Guga! Vacuum sealing the meat will keep it fresh much longer. I think I'm going to start dry brining my steaks and chops going forward. The results were impressive my friend!
I use sous vide to reheat brisket when cooking for a large group. I'll smoke 150lbs of brisket ahead of time, vac seal it, and put it in the refrigerator with ice packs to cool it quickly. When it's time to reheat, the brisket goes into a cooler filled with boiling water. I set my Joule to 165 for 5 hours. No one can tell the brisket wasn't smoked that day.
I smoke pork loin then slice it, vacuum bag, and freeze it. I reaheat it straight from the freezer in a sous-vide bath. Works GREAT to not overheat the very lean pork loin and destroy its juiciness.
I always wait for that “I know they don’t look good right now... but watch this” you never failed me 😂👌🏻
Deeeeeelicious Guga! Btw, when is the butter aged steak coming?! Fingers crossed!
I've actually wondered about this for a while, not because I'm worried about having leftovers, but because I've been curious if it's been possible to conveniently serve sous vide steak without the long cook time. I'm actually about to pull two dry aged New York strips, chill them, and then reheat them tomorrow for dinner for the first time. It would be great for specialty catering or a steakhouse that cooks sous vide. Nobody is going to wait 2 hours for their dinner, but 30ish minutes is doable.
You should look into taking some CREA courses. CREA is the school that is all sous vide. Top chefs like Thomas Keller give credit to CREA as well as many others. Searing prior to sous vide will add an extra depth in flavor. There is more to it but taking the courses will explain in more depth. Love the videos. Keep it up!
I'm preparing a lot of steaks in sous vide and when they ready throw into ice bath and freeze. When I feel in a good mood for a steak I take a bag out of fridge, let them rest for a few hours or even throw into warm water if I'm really starving and sear the steak. It's exactly the same as it was at the day zero!
I plan to cook a 15 lb. sirloin boneless roast sous vide in advance of a Roast Beef Pot Luck dinner for my Independent Living Center friends. My take away from this video is that I could cook it low and slow to tenderize and then refrigerate to reheat and sear 'on the day'. Being able to use sous vide this way is AWESOME!
I tried this and today I seared & ate the steak after a five day rest in the fridge. I think it's the best steak I've ever cooked. Remarkable technique.
Best way to reheat leftover brisket
Im surprised that ur channel is not yet 1m subs . God ur content is the best . Video editing is also on point . Im wishing u good luck guga . Love from Malaysia .
Great video, thanks
let me tell you guys! i was so excited for sous vide because i watch these kind of channels.... imho sous vide is more tender but less of that bbq grill taste so its what you guys prefer don't be like me and fall for these videos where everyone is like in aw! its aint like that don't expect a work of art
Reheat with sous vide is awesome I used to hate putting amazing meat in microwave or oven sous vide is seriously amazing and I would have never tried it if it wasn't for you GUGA love you guy's
Ninja the sneaky sneaker sneaks again. Nice shot guys.
Wow, i really enjoyed the video, congratulations
I feel the same way about most soups or stews. They taste better the next day. Interesting experiment.
Love both channels, 2 requests: can you test a mayo sear, basically spread a thin layer of mayo on each side of a steak and then sear it; and second, would love a recipe for smoked watermelon. Tried it once, came out ok but too salty and not quite what I was hoping for. Great work on both channels!
you can go longer. suos vide will pasteurized.(flavor different story) however length of time matters. there are some pasteurization curves on the interweb somewhere.
I heard that it can go up to 2 weeks in the fridge in a sealed bag?
Salvador I heard this as well and have for sure tested a week with no noticeable difference.
I make a lot of chicken at once for a whole week. I've had it in the fridge for 10 days and it tastes the same as 1 day. Same with steaks.
The problem is not tasting the same. The problem is if it develops some nasty pathogens in there or not... How long is it considered
safe? That's what we ought to find out...
That it tastes good and pretty the same I'm aware...
@@NoRoads2AllRoads that's true. I'm a believer in the nose and taste buds. Pathogens usually need some sort of oxygen to grow. If the bag were super inflated and just looked puffy I would avoid it but the cooking process is pasteurization. They should try it for sure.
Great Video, very helpful. I have just started using Sous Vide and I am keen to use it more and more. I have already used this method for some steaks and it worked a treat.
Like many of other commenting here, I am keen to know more about freezing before and after Sous Vide. Especially the longer cook time items. For example can I cook a Brisket for 60 hours then cool it and freeze (or refrigerate it, if a shorter time frame is envisaged), till I am ready to use it? I presume there are dos and don'ts e.g. perhaps re-vacuum sealing after Sous Vide (into smaller portions?) isn't a good idea?. Better perhaps to plan ahead and cook the item in multiple bags if that is what you want to do? But does then cooking smaller portions sizes affect the cook time or Temp you should use?
I will certainly be pre-preparing (seasoning etc) items when I buy them fresh, before vacuuming and freezing. So I can then just pull them out of the Freezer and put them straight into the Sous Vide when needed. And I can smoke it before and after as well I guess?
Keep the great Videos coming! They are much appreciated.
When you are cooking for Gordon Ramsay?
Exactly... I want to see that Video...
He should cook Gordon Ramsay, then we will see if this tough meat becomes soft 😅
DBO lmao
I want to know when he will be cooking for the Swedish Chef from the Muppet Show.
To be honest, I think Chef Ramsay will have major respect for Guga's Sou Vide skills.
What about leftovers in freezer and then properly thawed and then reheated?
Same. As long you didn't torch it before
I want to know that too! I don't feel comfortable keeping cooked food in the fridge that long so I would most likely freeze; thaw out another time and sous-vide to re-heat. I wonder what the quality; taste and texture would be like after that experiment? Great job guys. I'm learning so much from your channel!
It's the tits. I do it all the time off my smoker.
Might be interesting to freeze the meat after the first round of sous vide, store it longer term then thaw and reheat in the bath.
I love this approach because I can also use it to prepare for a dinner party the day before. Sous vide and then reheat and sear the next day. Two questions: 1. Do I need to open the bag after sous vide or can I just let it cool in the bag then put it in the fridge (or freezer). 2. What torch and gas do you use for searing?
Why would u open the bag?
i love how ninja mixes it up lmao
I used to season and vacuum bag everything right after I bought it, usually rib eye steaks, and then straight into the freezer for long term storage. I'm usually only cooking for two and this is the way that I can take advantage of the killer sales that only come up a few times per year. I stopped adding the salt before vacuum bagging because I noticed that the steaks, after a while, were turning into pastrami. Even in the freezer the curing process still went on... Still delicious but kind of weird.
Love you guys! You might have discovered another cooking method. lol
Hi,
Loving your channel. I’m new to sous vide and still learning. Should all meats be reheated at 135 for 30 minutes? Also, what is your recommendation temperature for veggies and how long? Thanks a bunch, Tina
Next you should freeze it after sous vide for a few weeks. I noticed also that you really don't use the searzall much anymore. You've been using the Big gun to sear everything. Great work guys. Genius.....👍👍👍👍👍
Yes it us!!! I do it all the time at parties... It tastes as good and it's as soft. I usually put meat in several bags because of this... I only take out of the bag a new steak if we need it... But if we do need it, at least we don't have to wait 1hour for sous vide...
Me @1:45 : That looks weird and kinda gross.
Me @3:32 : HOLY CRAP that looks amazing!!! (eyes bulging - mouth watering)
Me @3:32.5 : searches internet, "where to buy sous vide thingy"!!!
Just discovered your channel.. LOVE the content! :D
Great experiment!
Whelp time to eat! Great video!
Both your channels are amazing my friend.......I'm so glad I found them.........H
Awesome, good to know! 👍🏻👊🏻