I like that you guys are trying to push the presentation! It might be a good idea to leave out the tomatoes next time - the green of the chives brings out the red of the tomatoes, and it would normally bring out the red in the steaks... but the powerful red of the tomato draws out all the red by comparison, leaving the steaks looking a little brown and lifeless. This is why butchers have sprigs of lettuce or other green material in the borders of their meat case, but no red.
The torch actually might be better. You're supposed to rest the meat before serving. If you're going to sous vide it and then sear immediately, 2 min isn't enough to rest, but with the torch, yeah, you're doing more work that could be put into making a side dish, but the meat is resting while the outside is searing.
I bought Searsall and Heat gun and both were disappointing. Mostly hype and both took forever to sear even though I pat dry the meat. I returned both and purchased the Torch and what a huge difference! Cheap $28 Torch hands down.
This is very helpful. Pellets grills generally do not sear well, so I was thinking of getting a charcoal grill as well to just sear, but a torch is perfect!
Man I am addicted to this channel. I don't own a sous vide machine yet, but when I invest I have plenty of recipes to try thanks to you guys. Love your work. Cheers from Australia.
I got a searzall after watching your videos ... I loved it. But now I regret spending the money. The charcoal chimney is $10. Heats up quick and makes "Amazing" grill marks. Love the charcoal smoke flavor it adds too! The hands down winner.
Love the hat! Perfect look. Great video and I will use the information to help buy a searing tool. I’ve been searing on the grill which is okay except it can continue to cook the meat.
Ok - so the Otto Wilde isn't for everyone... But we love ours. It's not going to replace the other methods of cooking meat that we use (bbq, grill, sous-vide, cast iron, etc) but it's a great addition to the arsenal.
Don't agree, if two of them taste good, and the cost of torch is very lower, the ratio cost - benefit is better to the torch. Thanks a lot for the show, I enjoyed.
Hi, I have a similar torch but I can't for the life of me to make the meat make a brown crust. It starts to burn in small spots and doesn't darkens overall. What do you think is going? :p Thanks
I just bought a Mr. Steak portable infrared grill from Cabela's/Bass Pro for $225. You should do a review. I think I'm going to love it for finishing sous vide meat.
@@ThomasHyde I haven't used it in a while but it worked well. I think I am going to go back and buy the stand for it so I can roll it in and out of my garage.
Searzall vs stock torch. Is there a hugh difference? Is there realy a propan taste / torch taste if i don´t use the searzall. (and is one torch better than another?)
thank you so much for doing this one. my Picanha will be here tomorrow. Two questions did you sear them 1:15sec on each side with the Otto wilde and was it on high? Also could i cook the Picanha at lets say 130F or is it best at 135?
Is there a huge difference between the butane torch and the searzall? also were you guys serious when you said the ribeye from the recent surfnturf video was better than picanha? and did the smoker have to do with that?
William Marcum If you can find a Brazilian butcher shop in your area go there. It's your best bet and just ask for Picanha and they know what you are talking about.
" Picanha is a cut of beef called sirloin cap in the U.S. that is popular in Brazil. In the U.S. it is little known, but referred to as the rump cover, rump cap or coulotte. North American butchers generally divide it into other cuts like the rump, the round and the loin. "
Getting some dual flame culinary torches I have a pro scorch which hits just over 1400 degrees Celsius in seconds and was perfect but dual flames cover more meat at the same time so even faster look on Amazon dual flame culinary torch imma qualified chef as many of us are take my word for it it's worth the couple more minutes
How thick do you cut your steaks? I feel like your steaks look more medium rare-medium but Anova says 1hr at 135* for medium 1" thick steaks, so leaves me to wonder how they arent slightly "overcooked" at 2hrs? Love your videos!! You guys inspire me. Excellent video production. Lastly, whats the "sear song"??? Thanks guys!
Just sous vide a steak (cheap flat iron steak) using the cheap method of the high tech zip lock bag and the ultra expensive pot of water over stove, keeping temp at 127-130 F for 1 and half hours. Then blow torched without any special head attachment. Came out perfectly cooked and such. But i have to say, i perfer the cast iron and oven or grill. Just because they aren't as consistent, thus you get a bit of a range of flavors and textures. If that makes sense to anyone. Also will say with the torch compared to the cast iron or grill. it's a lot easier to give the steak some char without over cooking it, or giving it to much char. Which is important because a little char can give a lot of flavor.
Yeah BROTHER thanks for the support 👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍
Can you comment on the taste/smell that come out of the iwatani? I can't torch anything without a bit of an offensive flavour and I have played with the various air/fuel ratios with no effect.
I'm attempting to sear my sous-vide cooked steaks tonight with a torch for the first time tonight. I'm scared, a little. Two 13oz ribeyes, cooked to 125°F. I got them for a great deal so I'm not going to be devastated if I screw it up, but... We'll see in 15 minutes!
Grande Ninja! I'm with you on this one! I SUGGEST you guys start something like your own Oil infusions done sous vide, and then compare the different flavors when cooked with your favorite PBeef! 😉
I was surprised you used a different torch rather than just take the searzall off the benzomatic TS8000/propane set up. BTW - it cheaper to buy the fuel and the TS8000 at home depot rather than amazon.com.
Que buenos vídeos y muy buenas ideas para cocinar, tengo una pregunta, cuando finaliza el tiempo en joules dice que puedes dejar hasta una hora más en el agua , mi pregunta es: se deja con el joules apagado o encendido ?
Hi guys, thanks for tour videos they are really cool, I live in florida too.. where do you get your picanha meat . in publix ? and what is the name of the cut in english? keep ipthe great work!
Great episode! I love your station. Keep them coming! I like to know I'm here before 100,000 subscribers! Let alone a million. That would be AMAZING! And it's just matter of time.
I mean, if torch sealing doesn't change the flavor of the meat. If this doesn't roast the seasoning too much. I've seen some videos (not yours Master) where the outside of the meat looks charred.
E aí guga, beleza?You had a video before comparing three torches, and the little guys had a terrible taste according to you guys! What did you do different in this one? Thanks for all these videos!
Please try searing in a cast iron pan using CLASSIFIED butter (buttery flavor and very high smoke point) and tallow (i.e. rendered beef fat - beefy flavor and high smoke point).
Torch is better if just this steak but as you say OTTO can do so much more. The 1K cost is just a bit much. Can you test the Beefer vs the OTTO and see which is 1. Better or 2 the same. The Beefer costs less.
I love how you own all that expensive kitchen equipment, grill the hightest quality meat and eat it from a paper plate with plastic cutlery :D
jinx
thought exactly the same.
Priorities 😊
He is able to own expensive kitchen appliance, He gets paid by subscriber to his chanel🤪👍
Ninja has the best one-liners.
"It tastes like BEEF." *stares into camera*
tests like bif lol
😂😂😂😂😂😂
Wow, you saved everyone $1,170 in 6 minutes. Good video
Right!! I'm saving that money and searching for picanha
Imagine how many picanas you can buy with the money saved!
😂😂😂
You can get infrared grills for much cheaper now. Just picked up one for 250. My purpose for it is just like this video... to finish the steak.
Ninja is smart. Regular folks don't got a 1200 dollar oven grill thing.....we ain't got torches either BUT WE CAN!!!!
I like that you guys are trying to push the presentation! It might be a good idea to leave out the tomatoes next time - the green of the chives brings out the red of the tomatoes, and it would normally bring out the red in the steaks... but the powerful red of the tomato draws out all the red by comparison, leaving the steaks looking a little brown and lifeless. This is why butchers have sprigs of lettuce or other green material in the borders of their meat case, but no red.
Ninja's hat is perfect, like a Cuban tourist. The hat is...AMAZING.
Does the Otto Grill require any gas? Or is it electricity?
The torch actually might be better. You're supposed to rest the meat before serving. If you're going to sous vide it and then sear immediately, 2 min isn't enough to rest, but with the torch, yeah, you're doing more work that could be put into making a side dish, but the meat is resting while the outside is searing.
I bought Searsall and Heat gun and both were disappointing. Mostly hype and both took forever to sear even though I pat dry the meat. I returned both and purchased the Torch and what a huge difference! Cheap $28 Torch hands down.
Looking back at these old videos is fun.... seeing their progression is AAAAAAAMMMAAAzziiinnng!!!
Ninja is going crazier each episode..
Lol
😂😂😂😂😂😂😂😂😂😂😂😂
TH-cam fame is getting to his head... literally/
I recently picked up the Iwatani torch and its awesome!
This is very helpful. Pellets grills generally do not sear well, so I was thinking of getting a charcoal grill as well to just sear, but a torch is perfect!
Moumou always rocking the boat.
Those steaks look great guys keep up the great work. Oh yeah, Ninja you rock that hat bro.
Man I am addicted to this channel. I don't own a sous vide machine yet, but when I invest I have plenty of recipes to try thanks to you guys. Love your work. Cheers from Australia.
Thank you so much Joshua, I appreciate that.
Great video! Ninja looking like a straight OG!
Is there a reason a cast iron pan wasn’t included ? Would it have been too different with the oil?
It was a searing comparison with flame and infrared extreme heat. Can't really get that kind of extreme heat from a cast iron pan.
It all depends on the size. Could you tell us the weight of the pieces and what internal temperature they have after sous vide?
charcoal chimney vs searzall!
Soon....👍👍👍
Sweet! Really been enjoying the videos guys. I’ve been learning a lot!
Indeed. wanted to ask sear versus big green egg;)
The chimney wins.
I got a searzall after watching your videos ... I loved it. But now I regret spending the money. The charcoal chimney is $10. Heats up quick and makes "Amazing" grill marks. Love the charcoal smoke flavor it adds too! The hands down winner.
Looking good Ninja!
Great vid dudes!
Thanks I appreciate that.
Love the hat! Perfect look. Great video and I will use the information to help buy a searing tool. I’ve been searing on the grill which is okay except it can continue to cook the meat.
Finally some good old picana
Ok - so the Otto Wilde isn't for everyone... But we love ours. It's not going to replace the other methods of cooking meat that we use (bbq, grill, sous-vide, cast iron, etc) but it's a great addition to the arsenal.
Thanks for all those great experiments.
Good to know they taste the same because I am cheap!
I love watching old SVE and Guga vids.
You guys have come such a long way. Truly awesome
Don't agree, if two of them taste good, and the cost of torch is very lower, the ratio cost - benefit is better to the torch. Thanks a lot for the show, I enjoyed.
The hat is amaaaaazing
What is another name for Picanha? I would like to try it but, I don't think my local butcher would recognize this cut.
Hi, I have a similar torch but I can't for the life of me to make the meat make a brown crust. It starts to burn in small spots and doesn't darkens overall. What do you think is going? :p Thanks
Awesome vid do you think you could do a video about if you sound vide the steaks for different amounts of time to see if there is a difference thanks
Thanks Thomas I appreciate that. 👍👍👍 I will consider your suggestion for sure.
Sous Vide Everything thanks👍🏻 keep up the great work you guys inspired me to buy one of my own I love it
Great channel, great series, AWESOME hat!
Thanks I appreciate that.
Loving the Series!!!! Hope you guys have recovered okay!!
Thanks brother I appreciate that. We are all good. 👍👍👍
Just won an OTTO from their facebook contest! Would not have bought one for several years. Excited to see you do more!
Debating between this and a smoker?
Is this thing only for steaks, or can I use it for white meats too and veggies??
YES NINJA. Time is money, but 5 minutes $1,167. Looking forward to the rest of the bracket!
The hat looks AMAZING!! 😂😂, it really does, I agree the little gas torch won for sure, so I would settle for a tie to keep it in the competition 👍
looking good ninja!
I just bought a Mr. Steak portable infrared grill from Cabela's/Bass Pro for $225. You should do a review. I think I'm going to love it for finishing sous vide meat.
@James, how is your Mr. Steak working for this? I am considering buying one as well.
@@ThomasHyde I haven't used it in a while but it worked well. I think I am going to go back and buy the stand for it so I can roll it in and out of my garage.
I have to agree with Ninja. If the outcome is the same cheaper is better. But man, either way, that picanha looks so good. Sharp hat Ninja.
So compare the Sous vide with the torch to the slow and sear?
Searzall vs stock torch. Is there a hugh difference? Is there realy a propan taste / torch taste if i don´t use the searzall. (and is one torch better than another?)
I'm going to agree with Ninja. for only searing purposes. I go with the 28 dollar torch over the over 1k auto grill.
thank you so much for doing this one. my Picanha will be here tomorrow. Two questions did you sear them 1:15sec on each side with the Otto wilde and was it on high? Also could i cook the Picanha at lets say 130F or is it best at 135?
+Southern Coastal Cooking ™
Joe I prefer 135f and to sear on medium/high until golden brown. Let me know how you liked that picanha!
I love your videos man keep it up
This is not a fair comparison. What's the difference between the OttoGrill and the Searzall?
I really like the series keep it going!
Thanks I appreciate that.
I have to agree with Ninja, the price makes all the difference for me too. Oh and I love the hat!
Price is a huge deal.
Nice video! So did you cook these at home and then bring them back to the office? Imagine the steaks would be cool by then
Can you use to melt/temper chocolate?
Is there a huge difference between the butane torch and the searzall?
also were you guys serious when you said the ribeye from the recent surfnturf video was better than picanha? and did the smoker have to do with that?
yes! that ribeye was amazing. The non-smoked was good, but the smoked... i;'m drooling just thinking about it
How.. or where.. do I get picanha like that. What do I tell them I want?
William Marcum If you can find a Brazilian butcher shop in your area go there. It's your best bet and just ask for Picanha and they know what you are talking about.
"
Picanha is a cut of beef called sirloin cap in the U.S. that is popular in Brazil. In the U.S. it is little known, but referred to as the rump cover, rump cap or coulotte. North American butchers generally divide it into other cuts like the rump, the round and the loin.
"
I can only smile when I can watch your videos! You guys are hilarious! Respect.
Nice lid, Ninja!
Getting some dual flame culinary torches I have a pro scorch which hits just over 1400 degrees Celsius in seconds and was perfect but dual flames cover more meat at the same time so even faster look on Amazon dual flame culinary torch imma qualified chef as many of us are take my word for it it's worth the couple more minutes
Thank you, guys! More excellent work. I get excited when TH-cam notifies me you have a new video!
Excellent video
How thick do you cut your steaks? I feel like your steaks look more medium rare-medium but Anova says 1hr at 135* for medium 1" thick steaks, so leaves me to wonder how they arent slightly "overcooked" at 2hrs? Love your videos!! You guys inspire me. Excellent video production. Lastly, whats the "sear song"??? Thanks guys!
Just sous vide a steak (cheap flat iron steak) using the cheap method of the high tech zip lock bag and the ultra expensive pot of water over stove, keeping temp at 127-130 F for 1 and half hours. Then blow torched without any special head attachment. Came out perfectly cooked and such. But i have to say, i perfer the cast iron and oven or grill. Just because they aren't as consistent, thus you get a bit of a range of flavors and textures. If that makes sense to anyone.
Also will say with the torch compared to the cast iron or grill. it's a lot easier to give the steak some char without over cooking it, or giving it to much char. Which is important because a little char can give a lot of flavor.
Is there any way you could do a test involving the oven broiler? Thanks.
LETS DO IT!!! Love u guys
Yeah BROTHER thanks for the support 👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍
Can you comment on the taste/smell that come out of the iwatani? I can't torch anything without a bit of an offensive flavour and I have played with the various air/fuel ratios with no effect.
Ninja looks fresh and crisp. Steaks look great, guys!!
Thanks Bryan I appreciate that.
How many steaks can you torch w/ ~450g cylinder? Just curious.
I'm attempting to sear my sous-vide cooked steaks tonight with a torch for the first time tonight.
I'm scared, a little. Two 13oz ribeyes, cooked to 125°F. I got them for a great deal so I'm not going to be devastated if I screw it up, but...
We'll see in 15 minutes!
Grande Ninja! I'm with you on this one! I SUGGEST you guys start something like your own Oil infusions done sous vide, and then compare the different flavors when cooked with your favorite PBeef! 😉
I was surprised you used a different torch rather than just take the searzall off the benzomatic TS8000/propane set up. BTW - it cheaper to buy the fuel and the TS8000 at home depot rather than amazon.com.
Had to give the home torch a try as many have them. But lets see what happens.
I'm glad I know that I've been trying to seer to fast with the blow torch
Que buenos vídeos y muy buenas ideas para cocinar, tengo una pregunta, cuando finaliza el tiempo en joules dice que puedes dejar hasta una hora más en el agua , mi pregunta es: se deja con el joules apagado o encendido ?
Hi guys, thanks for tour videos they are really cool, I live in florida too.. where do you get your picanha meat . in publix ? and what is the name of the cut in english? keep ipthe great work!
qual o nome da primeira musica que toca no video.... aos 6 minutos?
Do torches work better than a searzall for searing? Love you guys
What abt infrared grill vs torching?
Great episode! I love your station. Keep them coming! I like to know I'm here before 100,000 subscribers! Let alone a million. That would be AMAZING! And it's just matter of time.
Ninja says, "I always tell the truth... even when I lie."
I love these videos, try Spam instead of butter when the steak is vacuum packed.....Im from the islands, and Spam is a very popular to eat....
Me Me Hi! what island? How do you usually prepare spam?
Love your videos. Picanha looks awesome. But why do you use paper plates and plastic forks :)
Did you ever try to sear meat on block of salt??
Anyone if you can use a propane torch? Or could that be potentially harmful.
Truly like the hat i am a hat guy too. the steak are incredible.
I have always wondered if torch sealing does not give meat a gassy or unpleasant taste.
I mean, if torch sealing doesn't change the flavor of the meat. If this doesn't roast the seasoning too much. I've seen some videos (not yours Master) where the outside of the meat looks charred.
E aí guga, beleza?You had a video before comparing three torches, and the little guys had a terrible taste according to you guys! What did you do different in this one? Thanks for all these videos!
Another great video! Lovin the series... Ninja looks like Panama Jack with that hat😂
where do you get background music?
please do a video on the vac master
Please try searing in a cast iron pan using CLASSIFIED butter (buttery flavor and very high smoke point) and tallow (i.e. rendered beef fat - beefy flavor and high smoke point).
Ninja busting out la guayabera😂😂😂😂
Torch is better if just this steak but as you say OTTO can do so much more. The 1K cost is just a bit much. Can you test the Beefer vs the OTTO and see which is 1. Better or 2 the same. The Beefer costs less.
Have you guys done a video with Flat Iron steak? If not, you should :)
Is your steak room temp before sous vide?
What the soundtrack/music at 1:00?
Nice hat man I have one just like it... great video guys
Hey, can you guys do an instructional video on searing techniques? Love the channel! It's AMAZING.
$1000 makes a huge difference 🤙🏽 Winner is the torch!
Picanha is overrated! *grabs popcorn*
Great video as always! Abraço irmão!
😂😂😂 PICANHA IS QUEEN.... Valeu
wow, I just can't wait to cook picanha!!! they are sending it to me next week my friend
Let me know how it comes out.. Love to see what you think about it.
I have been using Umai Drybag bags to home dry-age some ribeye loins (current loin is at day 44 of 45). You should try to dry-age some Picanha!