My day is made!!!👍 I love comin' home to new SVE. Good experiment guys. As far the cutlery comments go...Pssssh....bah....I say eat with your hands, and pound on your chest!!! Keep cookin Bruthas.
Pavlov was a scientist who did an experiment where he rang a bell every time he fed his dog. After doing this many times, his dog would start salivating just by hearing the sound of the bell, even when there was no food. Andrew is saying he has been similarly trained by the music you play while searing
Pavlov did experiments on animals, primarily dogs, in which various stimulation (whistles, bells, strobing lights) would signal the animal that food was available.
I am one of the most keen fans of your channel and I am from the Middle East Saudi Arabia All your videos have been watched here and the other channel and all are awesome Thank you and who is with you for this creativity Eu sou um dos mais seus fãs e eu sou do Oriente Médio, Arábia Saudita Todos os seus vídeos aqui e assistiu a tudo do outro canal maravilhoso Obrigado e com você sobre essa criatividade
I thought I was a great cook until I started watching your videos. Now, with a Sous Vide at home and your AWESOME videos, the meals I cook for my family and friends have been taken to the next level. You have inspired me and wish you guys all continued success!
What separates you from other cooking channels is that you have FUN in what you do. It's like being from a family I never knew I had. Your videos have inspired me to cook sous vide. Keep 'em comming! Love you guys!
Please don't stop making Sous Vide videos. I've learned so much from watching them. I especially like it when you experiment with different seasonings and searing techniques. Great channel with must watch videos.
i jus picked up a Anova on sale on Amazon and did my first sousvide last night my first experiment was rib eye "totally worth it" all was inspired by you "thanks love your channel"
Nick Perrone They use a Searzall they link to amazon for everything they use. You need the propane tank, a torch, and the Searzall attaches to the torch.
This is the best Sous Vide TH-cam channel. I have been doing sous vide for about 4 years and I wish I knew of your channel when I started. Your comparisons and investigations are informative and practical, keep up the good work.
Mason Versluis I agree. I did 129 degrees Prime ribeye endcap from Costco last weekend for 3 hours. I patted it dry and rubbed it with softened butter and fresh thyme. I seared it over a super hot charcoal and mesquite wood fire. The butter caused a lot of flaming and charring. Yes, I know people are worried about carcinogens with the flames hitting the beef fat. I will take my chances since I don't eat this often. The cut was very thick and letting it go for a minute on each side created a charred outside and heaven inside. The flavor was incredible and worth it.
Guys, I've been watching your sous vide videos for months now, and today I decided to give it a try. Having no sous vide machine, I came up with some kind of "bain marie" in my oven, following every other steps like you usually did. It was amazing ! Best home made steak I've eaten, and far superior than most of the "restaurant's steaks" I've tried. An Anova machine is already on its way home !
My gf was wondering why I watch every new video on this channel even though I don't cook any of these foods. I told her the best part of these videos is watching these brazillian guys eat meat, that's all i watch it for. don't know why it sucks me in so much, can't get enough of it
Guys, Just want to tell you thanks for the videos. I have been Sous Viding at home for about a year and love it. My families fav meal is bone in pork chop rack. I inject the rack with unsalted butter and garlic paste. I rub the remaining butter on the outside of the rack and season it with a pork rub. Sous Vide with the Gen 1 Anova at 73c for 90 minutes and sear on the grill. They are awesome.
Guys - sorry to say that, but you made an important mistake (or your assumption is wrong): One batch of the steaks were seasoned and bagged and cooked after about 24 hours - the other one was sous vided directly. Unfortunately you can’t assume, that the previous sous vided steaks are little bit worse... why? Because you unintentionally dry-brined the other batch. Adding salt and let it stand basically 24 hours will cure but also dry brine the meat - that means it will dissolve a bit connective tissue as well as keep more moisture. The directly sous vided batch didn’t had time to brine. If you repeat the recipe, you have to keep one batch unseasoned until the next day. The age of the steaks (one day) will make little difference - but then you will see, what difference it really makes!
Dominik MJ this was my thought too when watching the video, but the interesting thing is that they couldn't tell much of a difference. Am I wasting time dry brining? Does brining work the same on raw and cooked meat?
No need to cook them the night before! I made ribeyes for 10 people, had the water ready and threw them in then got to hang out with everyone. Gave em a quick sear and was back eating with everyone within 10 minutes. Luckily, I had 2 people not show so I had 2 steaks left over! Threw them back in the water the next day for 30 minutes and gave em a sear and they were just as good as the day before! Thank you SO much for your amazing videos! I’ve learned so much from watching you. I just bought a joule and I have 25lbs of steaks dry aging in umai bags right now! You’ve changed my cooking in such a huge way! Keep up the amazing videos!
Thank you for putting in the temperature and the time. I hope that was for my benefit. I love the ANOVA website; it is very accessible for screen readers. I have really gotten into the Sue vied thing. I'm trying vegetables meats and I've even purchase some miso and Samaritan so that I can do the salmon. It's on the Anova website with one of the recipes. I am planning one day to have people over for Sous vide dinner Sous Vide Everything
I have two containers that I cook in. If I'm doing something small, i use a two gallon Rubbermaid pitcher . If I'm doing anything larger, I use one of the very very large square Rubbermaid containers with the lid. I did my first ribs the other day left them in for 12 hours. I was terrified I was going to run out of water, but I didn't. It was a great experiment. And by the way, The ribs were very good
I was eating dinner with my family tonight and I had some really good food and I reacted the same way Ninja does to delicious food. My 7 year old said 'that's what that man does on the videos you always watch.' I busted out laughing and said 'that's how you know the food is good!' Thought I'd share funny story with y'all! :) Love the videos guys!
All three of you guys are a breath of fresh air after a long day at work, your pleasant personalities and smiles uplift me with every one of your videos. Thank you for the well made, enjoyable, and incredibly informative videos, thank you and keep up the fantastic work!
This is such a great experiment and I'm glad you guys did it. I'm very curious about the steaks that fused them selves together. Did that affect anything about the cook? Scott
Another really awesome and entertaining video. I rarely comment, but you guys deserve it you are so good. I tried a full brisket like you did, and it was by far and away the best I've ever ate, and I'm 69 years old and have been eating brisket around 65 of those years. I did a family feed and NOTHING survived. I guess they liked it. Keep up the good work, and thank you for the time you take to share what you learn.
Love your channel. I started watching a little while back when I got a sous vide for my birthday about a year ago from my wife. Incredible way to cook and y'all are always entertaining! Thank you for doing what you do! Now I need to get a torch, like you guys, to sear my steaks!
They use water circulators, most designed for sous vide, the best ones are Sous Vide Supreme, Joule, Anova, Polyscience and there are a few more, these arent essentially to sous vide, but are sooooo helpful and 99 percent of sous vide veterans have at least one.
I love the banter and lively discussions here. To even have this channel on TH-cam is godsend! Keep doing your videos and keep discussing. I have learnt so much! :-)
I have learned so much from you!! Thank you for what you do and for the laughs. You guys look like you have the BEST time together. I wish I was there.
I was just gonna make a post about that. The double sear. I do that most of the time, it seems to give it a more grilled taste through out. would love for them to do this as well and see the comparison. keep up the good work guys.
I think left for 1 night should not have much difference. But what about a week in the freezer? If you can batch cook a week's worth and eat over a week, you can save electricity.
Oi, I was one of the one that suggested this and I am SOO FRIGGIN HAPPY YOU DID IT! But I have had a revelation since I originally suggested this method!... Get this... You don't need to reheat after cooling in the fridge! You can pull them straight from the fridge and sear them! I tried this with a pork tenderloin I had cut in half. I cooked them both and seared one for dinner, and chilled the other. The next day I pulled it straight from the fridge and pan seared it in 1/4 inch of oil for 1 minute per side. It came out PERFECT! It was perfectly heated through, no cold spots at all! It was just as juicy and tender as the serving I had freshly seared out of the bath! You should be able to pre cook steaks, and just sear them in a pan with oil and they will be seared and heated through to perfection without losing any desirable qualities!! By reheating in the sous vide it may be changing a bit, searing in a pan should result in very similar results. I know you love your searzall, cause it fits for use in your office, but sometimes a good pan frying does the trick!
Thank you for answering my question!! I really loved this video (like every video), I especially enjoyed when you did the Q&A, I think its a great idea to answer questions at the end of the videos! I really hope your channel makes it far you guys deserve it! :)
Then send him to his room and give him frank-n-stuff hot dogs for dinner. The ones that make you think of a cat with the trots after you bite into them. That should toughen him up.
Whats it with these plastic plates and forks? I dont know if this is common where you are from but here in Germany we dont put such awesome steaks on disposable tableware :D
Lucas, they're cooking in their office, and they don't have a proper kitchen in there. No offense, but I live in Germany right now and the steaks in Germany are not comparable to the ones you can get in the US.
but then imagine how great a Sous Vide Everything logo would look like on china dishes... and since the cutting board and the chefs knife anyway need washing ... additional 3 dishes would make a difference of ... 30 sec?
I grabbed a full piece of rib eye and got it cut into 2" thick steaks. I seasoned these with garlic powder, salt and black pepper. Then vacuum sealed and froze. Over the next two weeks I'd cook them as needed - direct from frozen (add half an hour to cook time) and they were just like doing them fresh. Would save you a little time having to thaw and then season
I love the videos on both channels. You are all so personable and friendly. I see myself in every video having a BBQ with all of you. I can almost taste the sous vide.
Love you guys. You're not deep on the technical or critical so much of taste given everything "is amazing". lol What's appealing is you're having fun with it. Just some guys eating good food and posting on the internet, fantastic. Keep it up & MIX it UP!
I love seeing these experiment videos pop up. It's fun to watch you guys cook a whole brisket, but it's more fun to compare and contrast different techniques.
Another awesome video Guga. You know I'm a long time fan and really appreciate the time and effort that you put into these as always. Best youtube channel hands down. Thank you as always!!! A+++++++++++
Bought the anova last week after watching your shows, love it. Have been wanting to try this style of cooking and your videos pushed me to get started. Really have enjoyed the food so far and your videos 👌🏻👍 keep it up.
I love your videos! I watch and learn and I do the same thing with my family. Keep it up! Looking forward for next experiment! I would love to experiment with you guys!
Ok, when I am looking to sous vide something new I do a search on Google, and I do look at what others have tried, but the only results that I trust are the ones from you guys. You do a great job of testing different methods of doing sous vide cooking and your results are the ones I trust the most! Great job!!
I have recently started using your sous vide cooking methods including the Searz-all, and have to say it has elevated my cooking skills. The family loves the tender juicy meat cooked to perfection. I love your enthusiasm, and the fun with the guys. Videos are easy to follow and the food always excellent. cheers Ron
I've never reheated my sous beef but if I ever need to, it's good to know that there isn't much difference. Thanks for the videos guys! I love your channel.
This was a good video! I have done something similar with ribs. I usually smoke 6 racks of ribs in half racks. After 3 hours of low temp smoke, I sous vide them for another 8-10 hours. I usually end up with a few packs that don't get eaten. I freeze them in the vacuum sealed pouch. When I want to eat them, I take them out, pop them in the sous vide for an hour to get them back to temp and finish them with bbq sauce and the torch. They are still great!
Hey, guys, I'm a huge fan of your videos, I' m from Riberão Preto - SP. After watching you I even built my own termociculator to enjoy the wonderful meals you've been teaching us. I would like to make a suggestion, It would be nice to see a whole chicken cooked sous vide and after that, stuffed with a great farofa and then finished to perfection with the torch. It would be nice to see if Ninja would like one of our Sunday's classic meals, the "frango de padaria". So that's it, keep up the awesome work!
Thank you for posting these videos. I came across one of them by chance a few weeks ago and you have influenced me to take the plunge. My Anova water circulator will be here in a few days! I especially appreciated your thorough review on the different appliance options you guys have tried as well as the list of equipment you use. It helped me get in to this quickly so that I can hopefully say "Amazing.... AMAZING!" All the time lol.
Another suggestion. Costco garlic herb seasoning... It's spactaular for sous vide! Your family will hate you for the garlic breath but it by its self or just a little extra salt and pepper is amazing! I have tried this experiment many times as well and I've had alot of people compliment the garlic herb blend! You guys rock! Thanks for trying different stuff and saving me from making simple mistakes... Like butter... Keep em coming!
Another great review! This is gonna save me a lot of time now. I’m gonna sous vide, quick chill and freeze for a variety of cooked meats in my freezer waiting to defrost for another meal 1 month from now. Warm up, flame sear with heat butter and it’s all ready. Keep these great videos coming.
Bravo, bravo, bravo! Thank you again for another excellent video. You guys at SVE are awesome.... BTW, you can slow cook meat in smoke too! Then finish with a sear using the Searzall. I've done it many times. Keep the vid's coming, love them all...
You guys freaking rock! The videos are very well thought out, produced, and informational. You guys look happy and are funny too. I enjoy watching. You've inspired me to break out with my dorkfood unit and make some great sous vide steaks. Keep up the great videos!
Hey live the vids guys. Got my Anova because of them. Just wanted to give you a suggestion on technique. Did the best every strip steaks just now and they blew everyone I had done prior to now in the same way you do yours. This time I cleaned and pat dry strips first then left my them in the microwave for 25 minutes to get to room temperature. In the last 10 minutes I added my seasonings to them and popped them back in the microwave on a rack so the bottom side could get some air as well. Right before the time was up I got my iron skillet on the stove set to high. I added grapeseed oil to it just before it began to smoke, and immediately added my steaks (one at a time, adding just a little more oil with each new steak). They seared on each side for 1 to 1 1/2 minutes. Once out I reapplied some more kosher salt and a little pepper to each side (I did it cause I like seeing the particles when they are in the bag, but I think the extra seasoning intensified the existing flavor that was cooked from the sear). I sealed and cooked them at 138.5 for an hour. They were 1 1l4 thick cuts. The slice profile looked like something from cooking magazine. Dude you gotta try this. Searing first will amaze you.
Alright... A little off topic, but I started watching your channel after buying an ANOVA about 2 months ago. I learned so much!! Thanks for your amazing videos! But since then I made filet mignon, aged sirloin, ribs... But I gotta say, today I made Picanha!!! OMG it is as tender as filet mignon, but the flavor is so much more pronounced. I was always skeptic, but boy was I ever wrong?? Picahna with salt and pepper, it's where it's at!!! Thanks Guga, Ninja and Maumau !
My day is made!!!👍 I love comin' home to new SVE. Good experiment guys. As far the cutlery comments go...Pssssh....bah....I say eat with your hands, and pound on your chest!!! Keep cookin Bruthas.
I'm starting to get a Pavlovian response to the searing music.
Sorry did not understand what you meant.
Pavlov was a scientist who did an experiment where he rang a bell every time he fed his dog. After doing this many times, his dog would start salivating just by hearing the sound of the bell, even when there was no food. Andrew is saying he has been similarly trained by the music you play while searing
Pavlov did experiments on animals, primarily dogs, in which various stimulation (whistles, bells, strobing lights) would signal the animal that food was available.
Check this out re: Pavlov's research on conditioned responses. It's a huge compliment. Great videos BTW.
en.wikipedia.org/wiki/Classical_conditioning
When I'm searing after I sous vide, I ALWAYS have the 'searing song' in my head. Now, I need to sear my steaks just as fast as Guga!
Loved the Q&A. Just to let you know- the three of you make a lot of people's day! Look forward to all your expressions after the tasting!
Wow thank you so much Craig, you have no idea how much I appreciate that. 👍👍👍👍👍👍👍👍👍
Craig Lafferty I agree these videos are something to be excited to see.
I would do samples like this:
a. Reheat from frozen
b. cook from frozen
c. fresh cooked
Its awsome to see some of these older videos, to see just how far you have come through the years.
I am one of the most keen fans of your channel and I am from the Middle East Saudi Arabia
All your videos have been watched here and the other channel and all are awesome
Thank you and who is with you for this creativity
Eu sou um dos mais seus fãs e eu sou do Oriente Médio, Arábia Saudita
Todos os seus vídeos aqui e assistiu a tudo do outro canal maravilhoso
Obrigado e com você sobre essa criatividade
I thought I was a great cook until I started watching your videos. Now, with a Sous Vide at home and your AWESOME videos, the meals I cook for my family and friends have been taken to the next level. You have inspired me and wish you guys all continued success!
That ending was so genuine and nice. SUBSCRIBED!
What separates you from other cooking channels is that you have FUN in what you do. It's like being from a family I never knew I had. Your videos have inspired me to cook sous vide. Keep 'em comming! Love you guys!
Even though you guys still make the same faces, i still love the reaction everytime
😂😂😂 we dont know how to make a different face... 😂😂😂 Thanks for you ongoing support. I always remember your thumb nail pictures.
You guys are the reason I set up a Sous Vide system myself and so far I'm amazed with the results! Thx for your content, you're the best!
"It's because mau mau is from the jungle" Lolllll
Great video
Please don't stop making Sous Vide videos. I've learned so much from watching them. I especially like it when you experiment with different seasonings and searing techniques. Great channel with must watch videos.
i jus picked up a Anova on sale on Amazon and did my first sousvide last night my first experiment was rib eye "totally worth it" all was inspired by you "thanks love your channel"
Awesome Thank you so much for your support.
sorry if this has been answered before, but was is the device used to sear the steaks?
Nick Perrone They use a Searzall they link to amazon for everything they use. You need the propane tank, a torch, and the Searzall attaches to the torch.
Juan Tejada thanks! Sorry I'm on mobile and didn't see the description
Best cooking channel on yt production quality has definitely gone up. love how informative it is!
One day, this channel will make enough money to afford that fancy metal cutlery that rich folks use.
😂😂😂😂😂😂😂😂😂😂😂😂 I hope you are right.
Honestly - you really should use proper cutlery and chinaware.
Dominik MJ are you like the etiquette police or something? Chill out, they're having fun.
They're not even at their house(s) Dominik, they're at their office in most of these vids so they don't have their at-home dinnerware.
less washing up man, throw the plates out after lol
Thanks for the vid guys. I made some the night before as gifts for some folks at work. They took them home and finished in a pan and they loved them.
I would like to see a video on the difference between a select steak and a prime steak, see if the guys notice the difference.
This is the best Sous Vide TH-cam channel. I have been doing sous vide for about 4 years and I wish I knew of your channel when I started. Your comparisons and investigations are informative and practical, keep up the good work.
You guys should do a butter searing experiment (pat meat dry spread butter on it and then sear/ pat meat dry and then sear)
Just wait, I have a whole series of searing coming out.
You made my mouth water just by saying that. I cant wait.
Mason Versluis I agree. I did 129 degrees Prime ribeye endcap from Costco last weekend for 3 hours. I patted it dry and rubbed it with softened butter and fresh thyme. I seared it over a super hot charcoal and mesquite wood fire. The butter caused a lot of flaming and charring. Yes, I know people are worried about carcinogens with the flames hitting the beef fat. I will take my chances since I don't eat this often. The cut was very thick and letting it go for a minute on each side created a charred outside and heaven inside. The flavor was incredible and worth it.
Guys, I've been watching your sous vide videos for months now, and today I decided to give it a try. Having no sous vide machine, I came up with some kind of "bain marie" in my oven, following every other steps like you usually did. It was amazing ! Best home made steak I've eaten, and far superior than most of the "restaurant's steaks" I've tried. An Anova machine is already on its way home !
My gf was wondering why I watch every new video on this channel even though I don't cook any of these foods. I told her the best part of these videos is watching these brazillian guys eat meat, that's all i watch it for. don't know why it sucks me in so much, can't get enough of it
Love the energy and personalities of all of you. What a wholesome channel. It's so pure. You just love cooking and it's cool seeing that.
This is my favorite TH-cam channel.
Guys, Just want to tell you thanks for the videos. I have been Sous Viding at home for about a year and love it. My families fav meal is bone in pork chop rack. I inject the rack with unsalted butter and garlic paste. I rub the remaining butter on the outside of the rack and season it with a pork rub. Sous Vide with the Gen 1 Anova at 73c for 90 minutes and sear on the grill. They are awesome.
Guys - sorry to say that, but you made an important mistake (or your assumption is wrong):
One batch of the steaks were seasoned and bagged and cooked after about 24 hours - the other one was sous vided directly.
Unfortunately you can’t assume, that the previous sous vided steaks are little bit worse... why? Because you unintentionally dry-brined the other batch. Adding salt and let it stand basically 24 hours will cure but also dry brine the meat - that means it will dissolve a bit connective tissue as well as keep more moisture. The directly sous vided batch didn’t had time to brine.
If you repeat the recipe, you have to keep one batch unseasoned until the next day. The age of the steaks (one day) will make little difference - but then you will see, what difference it really makes!
Dominik MJ this was my thought too when watching the video, but the interesting thing is that they couldn't tell much of a difference. Am I wasting time dry brining? Does brining work the same on raw and cooked meat?
I honestly don't like to brine good steaks. It ruins the beef taste. I brine chicken and tough cuts
Chill out Dr Meat You sound like Alton Brown.
And by brining beef, I mean marinading. I don't actually do salt and sugar brine for beef at all.
dominik. r u suggesting the steaks will taste way better if salted and cooked immediately?
No need to cook them the night before! I made ribeyes for 10 people, had the water ready and threw them in then got to hang out with everyone. Gave em a quick sear and was back eating with everyone within 10 minutes. Luckily, I had 2 people not show so I had 2 steaks left over! Threw them back in the water the next day for 30 minutes and gave em a sear and they were just as good as the day before! Thank you SO much for your amazing videos! I’ve learned so much from watching you. I just bought a joule and I have 25lbs of steaks dry aging in umai bags right now! You’ve changed my cooking in such a huge way! Keep up the amazing videos!
"I don't see any difference, there's only one small slight difference that I noticed." Sou Vide Everything 2017
Local Miami guys, you are the best. Love each video
Is it bad I took my break at work at this time just to catch your new video when it came out? Great vid BTW!!
THat is awesome you support means everything to me. Thank you so much. 👍👍👍👍
Knew it was worth it!
Thank you for putting in the temperature and the time. I hope that was for my benefit. I love the ANOVA website; it is very accessible for screen readers. I have really gotten into the Sue vied thing. I'm trying vegetables meats and I've even purchase some miso and Samaritan so that I can do the salmon. It's on the Anova website with one of the recipes. I am planning one day to have people over for Sous vide dinner Sous Vide Everything
I have two containers that I cook in. If I'm doing something small, i use a two gallon Rubbermaid pitcher . If I'm doing anything larger, I use one of the very very large square Rubbermaid containers with the lid. I did my first ribs the other day left them in for 12 hours. I was terrified I was going to run out of water, but I didn't. It was a great experiment. And by the way, The ribs were very good
You guys always make my day better! I love your accents and expressions and your enthusiasm! Makes me proud to be brazilian
I was eating dinner with my family tonight and I had some really good food and I reacted the same way Ninja does to delicious food. My 7 year old said 'that's what that man does on the videos you always watch.' I busted out laughing and said 'that's how you know the food is good!' Thought I'd share funny story with y'all! :) Love the videos guys!
All three of you guys are a breath of fresh air after a long day at work, your pleasant personalities and smiles uplift me with every one of your videos. Thank you for the well made, enjoyable, and incredibly informative videos, thank you and keep up the fantastic work!
This is such a great experiment and I'm glad you guys did it. I'm very curious about the steaks that fused them selves together. Did that affect anything about the cook? Scott
Another really awesome and entertaining video. I rarely comment, but you guys deserve it you are so good. I tried a full brisket like you did, and it was by far and away the best I've ever ate, and I'm 69 years old and have been eating brisket around 65 of those years. I did a family feed and NOTHING survived. I guess they liked it. Keep up the good work, and thank you for the time you take to share what you learn.
7:57 "I don't see any difference" **1 second later** "There is only one slight difference I noticed...."
Love your channel. I started watching a little while back when I got a sous vide for my birthday about a year ago from my wife. Incredible way to cook and y'all are always entertaining! Thank you for doing what you do! Now I need to get a torch, like you guys, to sear my steaks!
Thank you so much. I am doing a series on searing, I recommend you not to buy the torch until we finish the series. Thanks for the support.
Souse Vide: " I want to make restaurant style steaks" moments later 1:48 puts the steaks in warm water
I'm new to sous vide cooking, and I learn so much from your videos. You guys do a great job, thank you so much.
How does the meat look really glossy at the end? Do you add any sauce or is that just the steak juice? Love your videos btw🙆🏻
Sara Luay Just the juices coming out
Great stuff from the guys again. Thank you.
very interesting! i know what i might do for my work lunches now
I'm glad I found your Channel!! Keep the videos coming!!
The video wouldn't be the same without ninja's face!
😂😂😂😂😂😂😂😂😂 he is a funny dude.
I find myself randomly singing your theme song in my head sometimes lol. You picked a good one!
How do you calculate the cooking time and temp for each meal?
They use water circulators, most designed for sous vide, the best ones are Sous Vide Supreme, Joule, Anova, Polyscience and there are a few more, these arent essentially to sous vide, but are sooooo helpful and 99 percent of sous vide veterans have at least one.
I love the banter and lively discussions here. To even have this channel on TH-cam is godsend! Keep doing your videos and keep discussing. I have learnt so much! :-)
show us your normal life in office please.Im an Engineer to so I would like to see how you write codes and solve problems. thanks
Go to facebook you will see that.
I have learned so much from you!! Thank you for what you do and for the laughs. You guys look like you have the BEST time together. I wish I was there.
Could you do a video where you sear your steak first then sous vide it then sear again at the end?
I could be wrong but I thought they did this test already. Pre-searing was not better at all.
something34100 i wasnt sure if they did or not. You could be right.
I was just gonna make a post about that. The double sear. I do that most of the time, it seems to give it a more grilled taste through out. would love for them to do this as well and see the comparison. keep up the good work guys.
from memory, i think these guys concluded that pre-searing is too annoying and doesn't improve the taste.
Yep already did this video 2 times. Look for rack of lamp and prime rib.
Awesome! Thank you for this! Ninja, you rock! You are all so fun to watch!
I think left for 1 night should not have much difference. But what about a week in the freezer? If you can batch cook a week's worth and eat over a week, you can save electricity.
There is only one way to find out right?
why freeze for a week, meat that has been cooked sous vide will stay fresh in a fridge for four weeks prividing they remain sealed.
Ian Taylor Oh? Really? Didn't know it is safe to keep at 4"C for 4 weeks. I normally batch cook and eat over 2 weeks. So i froze it to play safe.
If they are vacuum sealed they should keep in the fridge for a few weeks
another great show guys, I love the experiments.
What do you do between searing and serving? They look very different.
Let it rest. There's also better lighting indoors when they do the presentation of the meat before cutting
Aside from the obvious scallion/green onion, I'm guessing butter? That, or some type of oil. Not sure..
Yes, I thought there was melted butter on the steaks just for the money shot but it was never mentioned so I guess not.
the same as andrew said
Juice left over from bag?
I found this channel yesterday and having watching your videos and they are awesome! Greetings from Finland and keep making these videos!
How about you try to sous vide a breakfast like bacon and eggs sous vide style
Oi, I was one of the one that suggested this and I am SOO FRIGGIN HAPPY YOU DID IT! But I have had a revelation since I originally suggested this method!... Get this... You don't need to reheat after cooling in the fridge! You can pull them straight from the fridge and sear them! I tried this with a pork tenderloin I had cut in half. I cooked them both and seared one for dinner, and chilled the other. The next day I pulled it straight from the fridge and pan seared it in 1/4 inch of oil for 1 minute per side. It came out PERFECT! It was perfectly heated through, no cold spots at all! It was just as juicy and tender as the serving I had freshly seared out of the bath! You should be able to pre cook steaks, and just sear them in a pan with oil and they will be seared and heated through to perfection without losing any desirable qualities!!
By reheating in the sous vide it may be changing a bit, searing in a pan should result in very similar results. I know you love your searzall, cause it fits for use in your office, but sometimes a good pan frying does the trick!
Thanks for your suggestion, I like your test and I have to test it myself. Thank you so much for your support. Hope you liked the video.
Have you sous vide anything in duck fat yet? Confit something for a absurdly long time see how it turns out :)
And Sous Vide some potato's in duck fat as well :D. Sear the potato's after as well as the meat!
overclockedamd123 yes do this NOW!
Is this a serious request!?
Thank you for answering my question!! I really loved this video (like every video), I especially enjoyed when you did the Q&A, I think its a great idea to answer questions at the end of the videos! I really hope your channel makes it far you guys deserve it! :)
BTW i love ninjas cuban accent i feel like everyone in miami talks the same we have flare haha i don't know if that made sense
Precooked steaks? No problem... Just dont tell Chef Ramsey...
FUCK ME
😂😂😂😂😂😂😂😂😂😂😂😂
Sous Vide Everything Chef Ramsey would cry when he watches this. Ahahaha
Then send him to his room and give him frank-n-stuff hot dogs for dinner. The ones that make you think of a cat with the trots after you bite into them. That should toughen him up.
Great video as always! And love the selection of background music. Just what you guys needed to step it up!
Whats it with these plastic plates and forks? I dont know if this is common where you are from but here in Germany we dont put such awesome steaks on disposable tableware :D
hahaha... go to facebook we already answer that on camera.
Lucas, they're cooking in their office, and they don't have a proper kitchen in there. No offense, but I live in Germany right now and the steaks in Germany are not comparable to the ones you can get in the US.
but then imagine how great a Sous Vide Everything logo would look like on china dishes... and since the cutting board and the chefs knife anyway need washing ... additional 3 dishes would make a difference of ... 30 sec?
If the food is good you could serve it on a flip flop or car bumper and it’s still gonna be good!
Love the excitement you guys have about good food, keep on rocking it with SV
What if you cook, FREEZE, and then reheat/sear??
yeap I will do that test.
exactly my question to can't whait for that video to
Most of my meat is already frozen. Would if be ok to thaw, season, cook, freeze, cook from frozen, sear?
I grabbed a full piece of rib eye and got it cut into 2" thick steaks. I seasoned these with garlic powder, salt and black pepper. Then vacuum sealed and froze. Over the next two weeks I'd cook them as needed - direct from frozen (add half an hour to cook time) and they were just like doing them fresh.
Would save you a little time having to thaw and then season
Sous Vide Everything have you done the cook - freeze - thaw - sear video?!?
Love the channel but I haven't seen this video yet.
Thanks
I Iove both channels, you guys are my favorite youtubers. Please keep up the good work.
I love the videos on both channels. You are all so personable and friendly. I see myself in every video having a BBQ with all of you. I can almost taste the sous vide.
I really like your comparison videos. That is one of the best ways to make what you do better, try different things and see the results!
Love you guys. You're not deep on the technical or critical so much of taste given everything "is amazing". lol
What's appealing is you're having fun with it. Just some guys eating good food and posting on the internet, fantastic. Keep it up & MIX it UP!
I love seeing these experiment videos pop up. It's fun to watch you guys cook a whole brisket, but it's more fun to compare and contrast different techniques.
Thanks I appreciate that.
Another awesome video Guga. You know I'm a long time fan and really appreciate the time and effort that you put into these as always. Best youtube channel hands down. Thank you as always!!! A+++++++++++
Stumble upon this channel, and very thankful I did!! You guys are the best keep it up!!
Bought the anova last week after watching your shows, love it. Have been wanting to try this style of cooking and your videos pushed me to get started. Really have enjoyed the food so far and your videos 👌🏻👍 keep it up.
I love your videos! I watch and learn and I do the same thing with my family. Keep it up! Looking forward for next experiment! I would love to experiment with you guys!
Ok, when I am looking to sous vide something new I do a search on Google, and I do look at what others have tried, but the only results that I trust are the ones from you guys. You do a great job of testing different methods of doing sous vide cooking and your results are the ones I trust the most! Great job!!
I have recently started using your sous vide cooking methods including the Searz-all, and have to say it has elevated my cooking skills. The family loves the tender juicy meat cooked to perfection. I love your enthusiasm, and the fun with the guys. Videos are easy to follow and the food always excellent. cheers Ron
I've never reheated my sous beef but if I ever need to, it's good to know that there isn't much difference. Thanks for the videos guys! I love your channel.
This was a good video! I have done something similar with ribs. I usually smoke 6 racks of ribs in half racks. After 3 hours of low temp smoke, I sous vide them for another 8-10 hours. I usually end up with a few packs that don't get eaten. I freeze them in the vacuum sealed pouch. When I want to eat them, I take them out, pop them in the sous vide for an hour to get them back to temp and finish them with bbq sauce and the torch. They are still great!
More awesomeness. I Love the videos you put out.
Guga you made my day man! Thanks for answering my question with this video. So into sous vide because of you. You Rock Guga! keep it up. God bless
Thanks Luis I appreciate that so much.
Hey, guys, I'm a huge fan of your videos, I' m from Riberão Preto - SP. After watching you I even built my own termociculator to enjoy the wonderful meals you've been teaching us. I would like to make a suggestion, It would be nice to see a whole chicken cooked sous vide and after that, stuffed with a great farofa and then finished to perfection with the torch. It would be nice to see if Ninja would like one of our Sunday's classic meals, the "frango de padaria". So that's it, keep up the awesome work!
Cara murilo frango brother.. ai ai ai.. maumau what do you think? nos nao gostamos muito de frango mais vamos ver o que da pra fazer. Grande abraco.
Thank you guys ! Amazing channel, amazing video as always ;)
Great video guys! Like the new music and montage before the video. Like the q and a too! Keep it up!
Thanks glad you notice.... Gave you guys a little preview. Thank you so much. 👍👍👍
I love your videos I cant stop watching them
You're a great guy! So much passion for food. I love it!
Thank you for posting these videos. I came across one of them by chance a few weeks ago and you have influenced me to take the plunge. My Anova water circulator will be here in a few days!
I especially appreciated your thorough review on the different appliance options you guys have tried as well as the list of equipment you use. It helped me get in to this quickly so that I can hopefully say "Amazing.... AMAZING!" All the time lol.
Great video, glad to know there is such a small difference between pre-cooked and just cooked!
Another suggestion. Costco garlic herb seasoning... It's spactaular for sous vide! Your family will hate you for the garlic breath but it by its self or just a little extra salt and pepper is amazing! I have tried this experiment many times as well and I've had alot of people compliment the garlic herb blend! You guys rock! Thanks for trying different stuff and saving me from making simple mistakes... Like butter... Keep em coming!
You guys rock. Thanks for the videos!!!
Another great review! This is gonna save me a lot of time now. I’m gonna sous vide, quick chill and freeze for a variety of cooked meats in my freezer waiting to defrost for another meal 1 month from now. Warm up, flame sear with heat butter and it’s all ready. Keep these great videos coming.
I love steak and I love these vids! Thanks for making some of my favourite cooking videos on youtube, keep it up!
Couldn't stand it anymore, you guys make it seem so tasty. Just bought myself a sous vide. Keep up the good work. Greetz from Belgium.
all these experiment videos are awesome. keep up the good work
Bravo, bravo, bravo! Thank you again for another excellent video. You guys at SVE are awesome....
BTW, you can slow cook meat in smoke too! Then finish with a sear using the Searzall. I've done it many times.
Keep the vid's coming, love them all...
Thank you so much... I appreciate that very much. Interesting idea I will consider.
Awesome. Don't know who had the idea to do this test, but its VERY helpful. Thanks!
Great work and interesting experiment! Appreciate the work you guys put in.
You guys freaking rock! The videos are very well thought out, produced, and informational. You guys look happy and are funny too. I enjoy watching. You've inspired me to break out with my dorkfood unit and make some great sous vide steaks. Keep up the great videos!
Nice video guys. Bought an Anova because of your videos!
Who would have known? Very impressed with the outcome. Both look fantastic.
Hey live the vids guys. Got my Anova because of them. Just wanted to give you a suggestion on technique. Did the best every strip steaks just now and they blew everyone I had done prior to now in the same way you do yours.
This time I cleaned and pat dry strips first then left my them in the microwave for 25 minutes to get to room temperature. In the last 10 minutes I added my seasonings to them and popped them back in the microwave on a rack so the bottom side could get some air as well. Right before the time was up I got my iron skillet on the stove set to high. I added grapeseed oil to it just before it began to smoke, and immediately added my steaks (one at a time, adding just a little more oil with each new steak). They seared on each side for 1 to 1 1/2 minutes. Once out I reapplied some more kosher salt and a little pepper to each side (I did it cause I like seeing the particles when they are in the bag, but I think the extra seasoning intensified the existing flavor that was cooked from the sear). I sealed and cooked them at 138.5 for an hour. They were 1 1l4 thick cuts. The slice profile looked like something from cooking magazine. Dude you gotta try this. Searing first will amaze you.
Thanks this was a question I had in mind for a long time. Great experiment !
Alright... A little off topic, but I started watching your channel after buying an ANOVA about 2 months ago. I learned so much!! Thanks for your amazing videos! But since then I made filet mignon, aged sirloin, ribs... But I gotta say, today I made Picanha!!! OMG it is as tender as filet mignon, but the flavor is so much more pronounced. I was always skeptic, but boy was I ever wrong?? Picahna with salt and pepper, it's where it's at!!! Thanks Guga, Ninja and Maumau !