I appreciate that you left unedited the part where your omelette stuck a little bit in the center of the pan. As you mentioned, with a new pan, it takes a few times to figure out how long to preheat it. It would have been easy for you to film another omelette and edit your video, but you didn't. This is one of many things that makes your videos so watchable and relatable. Great video. Thank you Uncle Scott.
I bought that same pan 4 years ago. I have not used any other pan since. Perfect size for single guy. Seasoned it one time and cooked with it every day.
Because of you I now have three carbon steel pans. I love them. Having said that I am a big proponent of Sous Vide. I buy prime steak at Costco and I’m only one man. I can put the steaks in cryo bags and have them when ever I want. The sous vide allows me to put a frozen steak in the bath and gives me time to take a shower and get cleaned up after a day on the golf course. Then I finish the steak in my carbon steel pan for a perfect medium rare with a salad and some red wine. I just don’t eat steak very often so this works for me. To each his own and I really like your channel, I’ve learned so much.
I'm glad you showed your daily use pan with the very uneven seasoning after much use. I thought I must be doing something wrong that the seasoning keeps coming off, but I guess that's just how a heavy use pan works.
I used to buy non stick pans about once or twice a year, because eventhough being careful and using wooden utensils, the coating would degrade quickly. (I am usually cooking two meals daily) Since I bought my de buyer 30cm carbon steel pan around three years ago I have had no need to replace it what so ever. It still works like a charm. Though I did buy a country style fry pan from de buyer because it reduced grease splatter quite significantly when doing a hot sear. Bonus points for being pretty affordable in europe, the carbonne plus line pans are usually between 25 and 40 euros, which for a life time pan is amazing.
Them carbon pans are just some kind of a quest every time. Some times they work perfect and the next time everything stucks as hell. Its fun and gives you an opportunity to master your skills, like any other hobby )
How does it work on a non-gas hob? I have induction. Love your videos - only found you today am researching a new frying pan/pans having recently (well January) discovered the zero to low carb/carnivore diet and practically everything I cook is fried or roasted. Great results on your weight loss.
lemon juice strips off the seasoning on my DE Buyer Mineral 9.5. I got myself a stainless skillet for when I use acidic ingredients - otherwise carbon steel used mainly and definitely for cooking steaks. Cast iron skillet is also good too, but if any lemon or other acidic ingredients, the the stainless steel skillet spares the seasoning on my carbon and cast iron skillets. Definitely prefer iron and carbon steel over stainless steel, but some ingredients are bad for the seasoning.
Looking great! Weight loss is amazing! To me it is about the healthy habits to lose weight and then maintaining it. Seeing you discuss why your omelette stuck…was an aha moment for me. My pan is definitely seasoned. And fried eggs don’t stick…but could not get my omelette not to stick in the same way as it happened to you. Now I feel better. Just need to work on getting the surface temp right. Thank you for the great video as always.
Thanks, Isabel! I've found that for everything that is important for a fried egg (heating the pan, etc.), it's double-extra important for an omelette. When I do French omelettes in my other pan sometimes I will heat the pan for a minute or two, then turn the stove off and let it rest while I go about getting all my ingredients ready, then heat it again a few minutes later when I am ready too cook. I think it gives a little extra time for the heat to distribute in thicker carbon steel.
@@UncleScottsKitchen thank you! Ok will definitely have to try that. I have a kitchen laser thermometer and will check the temp for evenness. Also, any idea of what temp I should be looking for?
I switched from cast iron about five years and have fry pans from Rösle, Matfer-Bourgeat, Mauviel and most recently, De Buyer. I have the De Buyer 12" with the auxiliary handle opposite the long handle you glimpsed when he put the smaller pan inside the larger one. This replaced a 12" Mauviel which I found too unwieldy when full. The pan I use most and which sits on my stovetop is the smaller De Buyer La Lyonnaise which only cost me around $40. I use it exclusively for eggs and it works great. Thanks for the tip about pan placement on a gas stove. That explains why my scrambled eggs sometimes stick a little in the center of the pan.
I've got a 12" mineral B. I did the initial seasoning in the oven. The little yellow bee came out of the handle, and it doesn't look as pretty, but it still works great! I guess I somewhat melted or burned off the coating, but the pan is still great.
Congratulations on the weight loss. Your wife and your son need you to stay as fit and healthy as long as possible. I looked at your oldest videos and yes, you were younger then but look excellent now. Keep enjoying good food and cooking like a master chef, joy in life is just as important as the number on the scale (actually your belt length is the most important part and I swear you bought new jeans). Your steak looks delicious! Give my love to your wife and your son, they are obviously very good for you, you look truly beaming and joyful! Your content is always enjoyable and informative, keep on the great work!
I'm with you Scott, no sous vide for me. My big Matfer or one of my cast iron pans do the job on steaks just fine thank you. Did a well marinated sirloin earlier in a little grapeseed oil. Put a nice sear on it, then like you placed it in the oven at 400 degrees for a few minutes. came out medium rare. I got distracted by my grandson and burnt some olive oil in my de buyer omelette pan! Not sure what to do with it to fix it. So far I just keep using it.
Scott, I’ve become hooked on Sous Vide and recommend you try it. You don’t need to cook a steak any longer than one hour and if you sear it at 550 degrees in your Carbon Steel pan, you’ll have a far better steak without the gray over cooked meat around the edges. I do mine at 53 degrees Celsius for an hour and then quickly sear it on the hottest I can get my pan or flat top. For a guy that’s into cooking as much as you, I’m surprised you don’t at least try it. Yes it takes longer than 9 minutes but a nice glass of red wine while its cooking helps pass the time.
I'm sure I will try it some day. I agree 100% on the red wine part! Ha! I kind of like 1/8th inch or so of the gray cooked part, as long as the middle is still red... I get sear, chew, and soft all in one bite.
I have that 3 years already! I also have the 11” PRO version for 3 years. My best buys for the kitchen, EVER! I don’t use anything else for frying. Those have changed my appreciation to the cooking! Seasoning is great (as on the video). Cooking experience is on the next level! Hardly recommended!
I own a De Buyer Mineral B omelet pan and it is my daily driver pretty much, love the thing. As far as sous vide goes, there are pros and cons as you might guess but it can sure come in handy in certain applications. I'm kind of with you though and lean towards more "traditional" steak cooking as I prefer the end result personally. One final note unrelated to your video but something I wanted to share, I recently purchased my first Mauviel copper sauce pan and wow. You may need to grab one and do a video, it's incredible.
It was just under $300 USD and it is stainless steel on the inside. Great sauce pan definitely a luxury item as your standard all-clad can get the job done at a fraction of the price but the copper has such responsiveness on a gas range that I'm now totally hooked. This will not be my last piece of copper!@@julesl6910
This is awesome!. I have 2 Debuyers. 9 inch and the big 12.5 inch. I use them often and I'm always impressed with them. I also like to cook with several lodge cast irons I recently acquired...
Agree with your sous vide comments, we tried it twice. Extra steps, no rewards. We created a grey disgusting soggy lump of meat that still needed to be cosmetically finished on the. bbq before anyone would eat it. Sold the first SV and tossed the second one. The silicon bag was a mess to clean after too. My deBuyer and my Stargazer compete for attention most days. They both just work.
Because a company, by nature, must generate maximum profits. Of course you can make "first press" peanut oil, just like olive oil, but the first press has more organic matter in it and lowers the smoke point considerably. People are not as willing to purchase pure first press peanut oil compared to olive oil because the main selling point of peanut oil is the high smoke point of refined peanut oil. You aren't going to be dipping bread into fine peanut oil or making salad dressings. It's in a company's best interest to introduce solvents to pull all of the peanut oil from the peanuts. If you are buying any peanut oil that claims a high smoke point, and they almost all do, it has been extracted with solvents and you get pure peanut oil, which is why I'm saying it doesn't matter at that point as it's just extracted fatty chains from peanuts. If you want to cook with "first press" peanut oil it's going to burn, just like extra virgin olive oil vs "olive oil". @@Visitkarte
Hi Scott, I feel a similar way about sous vide for steaks, but my wife and I eat venison and other wild game almost exclusively in our house and we've been using sous vide a lot more lately. It's nice for me to be able to put a whole roast in the machine before work and come home and get some colour on it quickly before eating. It's easy to dry venison out so this is a way we can make sure it's cooked and maintain moisture for a very long time and then sear afterwards. We're expecting our first child shortly so I've been looking at ways to cook venison for a long time without it drying out as a bit of a kitchen hack. Haha.
I use a slow cooker for that. Sear it in the pan nicely, put it in the slow cooker on low and leave the house. Come back in 8 hours, even a shoe leather will be nice and soft to eat.
Exactly, sous vide is a gimmick. Slow cookers or a low oven (170ish) are all you need. For example, people make the argument of doing an eye of round roast... it doesn't have connective tissue. Cooking it for 20 hours at 130f or whatever to make roast beef doesn't do anything in cooking science. Sear it, then cook on low in the oven until it reaches temp. Pork shoulder is a tough cut, cook on high for a few hours then at 200 until it reaches 190ish degrees. Makes no sense to waste plastic for every meal.@@Visitkarte
Sous vide is some great stuff but it's for certain things. For lean meats it's phenomenal. It is also good for things like ribeyes in New York strips but they benefit from the high heat cook method. Has mainly to do with the internal fat rendering. But if you want a perfectly rare steak through and through consistent and have a crust SV is amazing
Hey there.. First off thank you for your informative videos. A+... Question... ? I wondering if you have had any of the De Buyer Carbone-Plus pans? With and without the stainless steel handle? And what are your thoughts and any insight on specs compared to mineral B or the like?
Sous vide works really well for roasts and larger cuts where you want a precise temp to avoid over cooking. Pork loin, Pitt beef and london broil are good examples, or even bulk chicken breasts. People get something like a sous vide or instant pot and all of a sudden it is the best for everything because it's what they are into at the time. When you are a hammer everything looks like a nail. I used to have a similar opinion until I got one and have never used it for steak or small things. Very much like using a rice cooker vs. a pot on the stove it frees up a lot of time to do other things. On the pan, I would just get another omelette pan. I love the curvature of that pan and the little flip action, or go with the new access pan at 10" or so.
Sous vide has its place: if you are making 6 steaks for friends on the weekend, and don’t know how long the cocktail hour is going to go, you have the steaks at a perfect 127 until your drunk friends realize they are hungry, then you take the meat out of the water and toss it on a charcoal or wood fire and sear. Perfect. For me and the wife, I use the carbon steel pan, of course. But sous vide is very good and very VERY convenient.
Sous vide is not for 30.00 a lb. Prime steaks! What it is great for, is taking an arm steak or top sirloin, or even a London broil and turning it into a mouth watering tender piece of beef. I sous vide one of those tough but flavorful steaks for, like 6-8 hours. I cook it at 115° and bring it up to medium rare when I sear it off. Thanks for all you do Scott!
I have had several De Boyer pans and they are great and have held up really well. I also have 2 crepe pans and I love those low wall pans for eggs and other no splatter applications
Did you ever try the reverse sear method? I think it does a great job of keeping the over cooked band of meat (from the high temp sear) to a minimum. Great videos Scott!
My father-in-law and bro-in-law swear by the reverse sear, and they fixed me a darn good steak with it once. The two (minor) problems that I saw were that it takes time/makes more mess, and they also marinated the steaks a little so they didn't dry out but I thought they were a little too moist going on the grill and they steamed a bit at first before they browned. But I ate every bite too, so I can't complain.
@@UncleScottsKitchen Reverse sear does take longer than your preferred method. I’ve never had the need to marinate the steaks and get very juicy steaks always with the RS. Of course the cut and grade of the meat is always important too. Cheers!
Have you tried cooking a Steak, or Eggs or pretty much anything with Ghee? The flavor and high smoke point properties are perfect for CS or CI pans. I have tried a few different brands and types of ghee and have found the NANAK Desi Ghee from Costco (online) to be one of the best and a great value. Really enjoy your content!
I hardly recognized that skinny dude with the rockstar hair! These are the things you have to do in preparation for your trip to Davos? I am allergic to peanut oil. I save up my beef tallow for braising steak in. It makes it even beefier, and that's a good thing.
I got "Pintinox Excalibur" but this fryer pan made in Italy. It has forged handle. They look identical. But I can't find any review to it. Now wondering who is copied that design, who is original :) But she's beautiful.
Hello. Just getting into carbon steel. Loving your videos. What is that thermometer you use with the disc probe that touches the surface of the pan? Thanks for your time and consideration. Hope you and yours are safe and well. Kind regards. David.
Hello Scott! I love your videos and just got my first carbon steel pan (on a screaming deal, 60 bucks!) its the mineral B pro 11 inch. I also saw a version of the mineral b that has a diamond pattern all over the surface. Have you seen/tried that one? I would love to see the difference compared to a normal one
I have my brand new and still waxed Mineral B on my hob. I didn’t opt for the Ommlette version - You said it’s your favourite pan overall. Do you use it solely for omelettes? Maybe I will get one in the future if I have a few different elements to cook so I can use for both omelettes and a second pan, as and when.
Hello! Watch the video with great interest. I couldn't quite understand what you said at 7:24 min. - 7:34 min. Why is it good to have an absolutely pristine pan for non-stick eggs and another for everything else. In this case, what do you mean by "absolutely pristine pan"? That only eggs should be fried in it or...? What are the disadvantages of frying eggs and steaks and vegetables etc. in the same pan?
Are you going to try a castaway carbon steel pan? 3 mil thick with seamless handle. The handle is the same metal as the stamped pan. One solid piece of metal. American made.
Just bought the Pro version; 91/2" De Buyer, based largely on your reviews..... I'm returning my new Matfer Bourgeat Black Carbon Steel Fry Pan after spending many hours with BKF and hot soapy water, scrub brush and still seeing more protective coating. It will not come clean..... Totally annoying..... Thanks for the great videos!
Thanks for posting. I enjoy your videos very much. I keep grabbing my De Buyer pans over my Aus-Ion pans which frequently required periodic re-seasons (perhaps my fault but I was getting tired of nuking them and re-seasoning them). My brother kept raving about his Matfer Bourgeat pans which I was going to buy but De Buyer had great sale that I could not resist! It is great having a dedicated omelette pan and a fry pan! I urge you to share your diet because I need to lose some weight. Have you tried the Collings Guitars yet? I love their Acoustic Guitars! IMHO they are fantastic!!
What is the actual height difference (side from the counter to the lip of the pan) between the omelette and the regular 9 and 1/2 in pans? The omelette one seems shallower, no?
I’m about to replace two of my 8,5 and 10,5 non stick. We are family of 2 adults and 2 children near to teen age. We are mostly preparing food at home. What is your recommendation ? I’m going to stick to pro model as I don’t like shape and convenience of regular mineral b model handles . I’m considering something like 11 pro b omelette and 9,5 pro b regular. We do have electric spiral stove. What do you think or recommend?
I gave my LIKE at the Kerry remark! Also, my 9.5 inch omelette is my favorite pan as well. I might lose my life if I bought the other pan for things other than eggs, but I might try to sneak it in anyway. So funny, my wife uses an 8 inch non stick for her eggs every morning, then i come to cook mine and pull out old faithful! Cheers from Alabama!
A guy that burns 10 zillion gallons of jet fuel wants to take my little ol' gas stove away... bah! Are you getting ready for football season down in AL?
So... I was watching another channel(GASP) as a professional was seasoning a new WOK. The thought occured to me...why don't these companies offer a fully seasoned carbon steel pan as a special service or feature? Looking pretty fit and trim my friend... KETO or Carnivore? Thanks for all you do for us!
Other channels... BAH! Get back in here! Actually, not sure why they don't. I guess Lodge offers a "pre-seasoned" pan but it's not like what we do in the videos around here for the French stuff. If I had to guess, it'd be that it adds some level of cost, and then people would mess the seasoning up and have trouble anyway. Which is good for channels like mine! Ha. As for diet, I'm on "intermitten starvation"... I just don't eat anything on two days per week (usually Mon and Thurs), and I try to walk a mile and a half every day but nothing too strenuous. Seems to work.
I am a sous vide fan, especially for steaks. If you look at the meathod that Scott uses you can see that the first 1/4 inch or more of the steak is overcooked. Only the center is the correct temperature. Yes, a steak coming out of a sous vide bag looks awful. I just pat it dry, reseason if necessary, and sear at 500 deg. for a minute or two on each side, just to form a crust. The temperature of the interior is the same perfectly rare finish that I want, edge to edge, no overcooked edges. It is especially good with flank steaks and cheaper cuts as I can sous vide it for a couple of hours and break down some of the connective tissue without any fear of overcooking the steak. It does take some advance planning, as you need to get it in the bath at least 90 minutes before your sear it (longer on a cheaper cut that you want to tenderize). Considering Scott's philosophy on using carbon steel, which is new to most people, I am kind of surprised he decided to knock it before he tried it!
1) Congratulations on losing 36 pounds🎉. 2) Would you mind doing an episode on what you’re doing for your weight loss?, I know you’re not a doctor and such.😊 3) Sous vide does not make a sound that makes me hungry like pan searing a steak does. 😛
Sous vide works. It's dummy-proof cooking method. It also allows scheduled cooking for busy people. I still finish my sous-vide protein on my cast iron pans or wok. Yes, I use my carbon steel wok for steak. It works.
Have 2 De Buyers and melted the coating off the handle of one of them... how to turn a great pan into an annoyance. I wish I had known there was an omelette version - i hate the straight sides of the normal ones!
Good on you for losing that weight, Uncle Scott! Yes, I agree 110% that DeBuyer is a superb pan for cooking steaks! But I do like the sous vide for 2 specific situations: 1) when you have kind of a busy cooking day, and it’s easy to get distracted, and then your food overcooks-sous vide makes this almost impossible. 2) when you have a thicker meat, esp fish or chicken breasts, which are easy to both undercook or overcook. But for regular steaks, even thick ones, I agree, the sous vide is not the way to go.
@@invisiblekid99 I think if you have a good internal probe thermometer there is no problem getting a perfect doneness with those steaks on the grill, esp if they’re thick enough to cook on the edges, too. But the sous vide is great at avoiding accidental overcooking, for sure.
@@wifeysman228 I'm talking more about a steak's doneness at the bone. It will always be rarer. With Soud Vide you can get pretty much perfect doneness right to the bone.
Three questions about the egg test : - Did you actually add more butter than what you first showed? - Do you lower the temperature once the butter is in the pan? - Does the butter come straight from the fridge?
I think he addresses this in another video on how to cook an egg. He can correct me if i'm wrong, but essentially, -That's how much butter he uses as you see it (I actually had a li'l oil before i had the butter since i feel like it makes the butter go further...) - I don't think you lower the temperature, it's just a matter of setting it to the right heat to begin with and letting your pan take the time to get to the temp. - The butter in the fridge doesn't matter TOO much, since he just says wait for the butter to stop sizzling, and then add your egg in. I think he's more of an advocate of having your egg at room temp than the butter. (Often pre-cracking the egg into a small bowl, letting it warm up from the fridge and so you can more easily slide the egg into the pan without splashing.)
What you see in the video is exactly what I did, I just cut out 20 - 30 seconds of video of a pan with nothing in it, then cut out time waiting for the egg to set up... got to keep people interested or they close the video. Maybe I can post the entire egg for those that want to see. I often lower the temp once the egg starts sliding, just so the butter/egg down't get too brown. I generally use butter that sits on the counter and is at room temp, but I can't remember in that video.
Beautiful prime beef strip is obviously not meant for sous vide. Take a tied chuck roast and give it 24 hours at 131’ degrees. Rest and sear in a grill, under the broiler or in a pan. It eats like a prime rib with all the mid rare tenderness and beefiness at a fraction of the cost. The long cooking time is the trick
I've been wondering about something; what exactly is the benefit of the coating on the handle of these Mineral B pans? It's the only thing keeping them from being 100% oven safe, so why do it, & what would happen if you said "fuck it," & decided to just use it in the oven, & let that coating degrade?
I can assure you if you don't go over 350° you can season the mineral B De Buyer pan in the oven without harming the enameled handle. The enamel is heat resistant, just don't blast it at 450° or higher. I have seasoned all my carbon pans multiple times with great results.
I think you are missing one of the advantages of Sous Vide - lower quality cuts of meat… While my wife and I love a good rib eye, and I cook them frequently, but it gets a little expensive if we were to eat them three or four times a week (even though we could easily afford to do so)… So, I pickup chuck eye, which is less than half the price, but still a little tough (not to mention harder to find, but possible)… I throw that in bag with seasoning for a 24+ hour water bath at around 135, it cooks thoroughly and the fat renders nicely… Then I chill the meat for a couple hours, and throw it on a cold pan with a little butter similar to a cold sear… The meat comes out very tender and juicy, almost like ribs or brisket, and great with some caramelized onions (although my wife prefers just the steak without any other flavors)… Now, I do cook a rib eye or a tenderloin using either a cold sear or reverse sear, which also come out great and takes much less time and planning… In fact, every time my wife and I go out for dinner with family or friends she is always disappointed as I do a much better job even with tougher cuts of meat than restaurants do with quality cuts… Point is, Sous Vide has a place and, when used properly, it is well worth the time - then again, I actually like taking my time when cooking, as I find it relaxing, so maybe it is just me…
I love my steaks either on carbon steel or cast iron, or on my Weber. I'm not against sous vide and know people who swear by it, but I've lived my 60 years under a real simple and time-tested rule -- if it ain't broke, don't fix it.
Do you ever listen to podcasts? 99% invisible did one about the gas stove industry and how they blocked research on the harms of gas stoves. Thought of your channel while I considered their information.
The solution is ventilation. People have used gas ranges for over 100 years in the world. We all know that combustion produces combustion gases. Ventilation is the solution.
Think of sous vide in the same way you use the oven to finish your steak. Just in reverse. And you STILL sear the steak and get that “sizzle.” So you get the perfect temp AND a perfect sear. That can’t be bad. Maybe try it before you hate on the technique…just saying.
You're missing the point of sous vide: I agree it's not much use when it comes to steak unless serving many people. HOWEVER, when it comes to chicken breast, pork chops etc - cuts which require killing bactera but also dry out easily when cooked to a safe temp, it's possible to hold a much lower temp with sous vide and get an extremely juicy result while still killing the bactera, it just takes 1-2 hours. This is a result simply not achievable without sous vide, full stop. So yeah, for this purpose it's irreplaceable, home cook or not, but for steaks, not at all necessary, just convenience and easier for beginner cooks.
These are great pans! However, on the sous vide topic...I like that you keep "comparing" your traditional method to sous vide...I'm not sure you know what "compare" means if you've never actually tried the method you're "comparing" yours to. Sous vide is great for a steak, but if that was all I used it for, I wouldn't have purchased it. However, doing TONS of smoking, the sous vide is the greatest reheating option for so many things. Vac seal and freeze pulled pork, brisket, etc. Reheat a small amount for me or 20 lbs for a family gathering straight from froze...just bring a cooler and a sous vide circulator and your'e good to go. I dry brine steaks and freeze them raw, then can throw it from frozen right in a sous video bath and have 10 steaks ready to roll that can be finished perfectly on the grill in minutes without needing thermometers or letting something overcook accidentally trying to monitor them all. Hell, I even temper chocolate with my sous vide for dipping candies for Christmas. The thing has so many uses that just take stress and micromanaging 10 things at once. To each his own, but it sounds like you are dismissing sous video out of ignorance or stubborness, but you do you. You sound like a family member of mine that scoffs at using a meat thermometer...but then always prefaces his steaks with "sorry if it's overcooked a little" lol...
Sous vide is a joke for many reasons, but the main one is the idea that "slow cooking" a prime piece of meat is somehow a good idea. Slow cooking is for tough cuts of meat. Do not put a prime steak in sous vide unless you're prepping lots of steaks for quick serving at a restaurant. Then you sear and serve. Fine steaks don't have much connective tissue, and dissolving collagen / connective tissue is the point of slow cooking. A well cooked prime steak will taste just the same as a sous vide steak, what did you break down? Nothing. And if you want to slow cook a tough cut of meat, the oven, a smoker, or crock pot are better options and don't require you to use a bag and vacuum sealer. Eye of round made into roast beef tastes better cooked in an oven at 175 for hours vs sous vide in a bag. That's why it's called roast beef.
I appreciate that you left unedited the part where your omelette stuck a little bit in the center of the pan. As you mentioned, with a new pan, it takes a few times to figure out how long to preheat it. It would have been easy for you to film another omelette and edit your video, but you didn't. This is one of many things that makes your videos so watchable and relatable. Great video. Thank you Uncle Scott.
I bought that same pan 4 years ago. I have not used any other pan since. Perfect size for single guy. Seasoned it one time and cooked with it every day.
Awesome, awesome comment.
I just bought that pan, I can't wait to cook my first steak with it. Also great video !
Wonderful pan..great egg pan..perfect single serving size
Because of you I now have three carbon steel pans. I love them. Having said that I am a big proponent of Sous Vide. I buy prime steak at Costco and I’m only one man. I can put the steaks in cryo bags and have them when ever I want. The sous vide allows me to put a frozen steak in the bath and gives me time to take a shower and get cleaned up after a day on the golf course. Then I finish the steak in my carbon steel pan for a perfect medium rare with a salad and some red wine. I just don’t eat steak very often so this works for me. To each his own and I really like your channel, I’ve learned so much.
I'm glad you showed your daily use pan with the very uneven seasoning after much use. I thought I must be doing something wrong that the seasoning keeps coming off, but I guess that's just how a heavy use pan works.
I used to buy non stick pans about once or twice a year, because eventhough being careful and using wooden utensils, the coating would degrade quickly. (I am usually cooking two meals daily)
Since I bought my de buyer 30cm carbon steel pan around three years ago I have had no need to replace it what so ever. It still works like a charm. Though I did buy a country style fry pan from de buyer because it reduced grease splatter quite significantly when doing a hot sear.
Bonus points for being pretty affordable in europe, the carbonne plus line pans are usually between 25 and 40 euros, which for a life time pan is amazing.
Them carbon pans are just some kind of a quest every time. Some times they work perfect and the next time everything stucks as hell. Its fun and gives you an opportunity to master your skills, like any other hobby )
How does it work on a non-gas hob? I have induction. Love your videos - only found you today am researching a new frying pan/pans having recently (well January) discovered the zero to low carb/carnivore diet and practically everything I cook is fried or roasted. Great results on your weight loss.
"I just had a yogurt" 😆 I hear that all the time from my wife too, hence I'm on my own for dinner a lot.
At first it would annoy me, then I embraced the freedom of cooking whatever I want!
Thank you for the description of the working pan. I can’t get it black but I assumed that was due to cooking too many things that stick.
lemon juice strips off the seasoning on my DE Buyer Mineral 9.5. I got myself a stainless skillet for when I use acidic ingredients - otherwise carbon steel used mainly and definitely for cooking steaks. Cast iron skillet is also good too, but if any lemon or other acidic ingredients, the the stainless steel skillet spares the seasoning on my carbon and cast iron skillets. Definitely prefer iron and carbon steel over stainless steel, but some ingredients are bad for the seasoning.
I was going to say, Im new to carbon steel, but I thought I also read that acidic foods like lemons and tomatoes strip the seasoning?
Looking great! Weight loss is amazing! To me it is about the healthy habits to lose weight and then maintaining it.
Seeing you discuss why your omelette stuck…was an aha moment for me. My pan is definitely seasoned. And fried eggs don’t stick…but could not get my omelette not to stick in the same way as it happened to you. Now I feel better. Just need to work on getting the surface temp right.
Thank you for the great video as always.
Thanks, Isabel! I've found that for everything that is important for a fried egg (heating the pan, etc.), it's double-extra important for an omelette. When I do French omelettes in my other pan sometimes I will heat the pan for a minute or two, then turn the stove off and let it rest while I go about getting all my ingredients ready, then heat it again a few minutes later when I am ready too cook. I think it gives a little extra time for the heat to distribute in thicker carbon steel.
@@UncleScottsKitchen thank you! Ok will definitely have to try that. I have a kitchen laser thermometer and will check the temp for evenness. Also, any idea of what temp I should be looking for?
I switched from cast iron about five years and have fry pans from Rösle, Matfer-Bourgeat, Mauviel and most recently, De Buyer. I have the De Buyer 12" with the auxiliary handle opposite the long handle you glimpsed when he put the smaller pan inside the larger one. This replaced a 12" Mauviel which I found too unwieldy when full. The pan I use most and which sits on my stovetop is the smaller De Buyer La Lyonnaise which only cost me around $40. I use it exclusively for eggs and it works great. Thanks for the tip about pan placement on a gas stove. That explains why my scrambled eggs sometimes stick a little in the center of the pan.
A multi pan strategy is a good one, especially if you have too many pans :)
My wife complained, but I told her to put a lid on it....
Actual lol at "put a lid on it".
I've got a 12" mineral B. I did the initial seasoning in the oven. The little yellow bee came out of the handle, and it doesn't look as pretty, but it still works great! I guess I somewhat melted or burned off the coating, but the pan is still great.
My Mineral b element is about 12 years old. Used it last night. I’m thinking of trying a Matfer.
Congratulations on the weight loss. Your wife and your son need you to stay as fit and healthy as long as possible. I looked at your oldest videos and yes, you were younger then but look excellent now. Keep enjoying good food and cooking like a master chef, joy in life is just as important as the number on the scale (actually your belt length is the most important part and I swear you bought new jeans). Your steak looks delicious! Give my love to your wife and your son, they are obviously very good for you, you look truly beaming and joyful!
Your content is always enjoyable and informative, keep on the great work!
Another awesome video. Thanks very much.
Great content and good job on the weight loss! Funny but I'm also down 36lb since February on Keto and feeling so much better!
Awesome! Congrats to a fellow 36-pounder! I feel almost good enough to jog. Almost.
I'm with you Scott, no sous vide for me. My big Matfer or one of my cast iron pans do the job on steaks just fine thank you. Did a well marinated sirloin earlier in a little grapeseed oil. Put a nice sear on it, then like you placed it in the oven at 400 degrees for a few minutes. came out medium rare. I got distracted by my grandson and burnt some olive oil in my de buyer omelette pan! Not sure what to do with it to fix it. So far I just keep using it.
Scott, I’ve become hooked on Sous Vide and recommend you try it. You don’t need to cook a steak any longer than one hour and if you sear it at 550 degrees in your Carbon Steel pan, you’ll have a far better steak without the gray over cooked meat around the edges. I do mine at 53 degrees Celsius for an hour and then quickly sear it on the hottest I can get my pan or flat top.
For a guy that’s into cooking as much as you, I’m surprised you don’t at least try it. Yes it takes longer than 9 minutes but a nice glass of red wine while its cooking helps pass the time.
I'm sure I will try it some day. I agree 100% on the red wine part! Ha! I kind of like 1/8th inch or so of the gray cooked part, as long as the middle is still red... I get sear, chew, and soft all in one bite.
I started buying de buyer pans because of your channel and links :P Thank you for the detailed vids.
Thank you!! Another great video!! I would love to know what thermometer you're using to check the pan temperature. Can you give the link to it please?
I have that 3 years already! I also have the 11” PRO version for 3 years. My best buys for the kitchen, EVER! I don’t use anything else for frying. Those have changed my appreciation to the cooking! Seasoning is great (as on the video). Cooking experience is on the next level! Hardly recommended!
Hi. Thanks for the video. How does this compare with the standard non mineral version of the pan? This one is a bit above my budget.
I own a De Buyer Mineral B omelet pan and it is my daily driver pretty much, love the thing. As far as sous vide goes, there are pros and cons as you might guess but it can sure come in handy in certain applications. I'm kind of with you though and lean towards more "traditional" steak cooking as I prefer the end result personally.
One final note unrelated to your video but something I wanted to share, I recently purchased my first Mauviel copper sauce pan and wow. You may need to grab one and do a video, it's incredible.
How much did you pay for the Mauviel copper sauce pan? I assume inside is aluminum? Or did you get an actual copper pan that needs to be tinned?
@@julesl6910no, the inside is stainless steel.
It was just under $300 USD and it is stainless steel on the inside. Great sauce pan definitely a luxury item as your standard all-clad can get the job done at a fraction of the price but the copper has such responsiveness on a gas range that I'm now totally hooked. This will not be my last piece of copper!@@julesl6910
This is awesome!. I have 2 Debuyers. 9 inch and the big 12.5 inch. I use them often and I'm always impressed with them. I also like to cook with several lodge cast irons I recently acquired...
12.5 inch De Buyer is a masterpiece of a pan.
Agree with your sous vide comments, we tried it twice. Extra steps, no rewards. We created a grey disgusting soggy lump of meat that still needed to be cosmetically finished on the. bbq before anyone would eat it. Sold the first SV and tossed the second one. The silicon bag was a mess to clean after too.
My deBuyer and my Stargazer compete for attention most days. They both just work.
I always use a quality, organic high heat peanut oil when I sear my steaks. I love the flavor and the low smoke to hi-heat ratio. 🐟🥩
I'm sorry to break the news to you that oil is a chain of fats, it will be identical to non-organic peanut oil. Peanut oil is chemically extracted.
@@julesl6910 Why do you need to chemically extract it? The oil swims up every time I blend my peanuts to create peanut butter (same with almonds).
Because a company, by nature, must generate maximum profits. Of course you can make "first press" peanut oil, just like olive oil, but the first press has more organic matter in it and lowers the smoke point considerably. People are not as willing to purchase pure first press peanut oil compared to olive oil because the main selling point of peanut oil is the high smoke point of refined peanut oil. You aren't going to be dipping bread into fine peanut oil or making salad dressings. It's in a company's best interest to introduce solvents to pull all of the peanut oil from the peanuts. If you are buying any peanut oil that claims a high smoke point, and they almost all do, it has been extracted with solvents and you get pure peanut oil, which is why I'm saying it doesn't matter at that point as it's just extracted fatty chains from peanuts. If you want to cook with "first press" peanut oil it's going to burn, just like extra virgin olive oil vs "olive oil". @@Visitkarte
Hi Scott,
I feel a similar way about sous vide for steaks, but my wife and I eat venison and other wild game almost exclusively in our house and we've been using sous vide a lot more lately. It's nice for me to be able to put a whole roast in the machine before work and come home and get some colour on it quickly before eating. It's easy to dry venison out so this is a way we can make sure it's cooked and maintain moisture for a very long time and then sear afterwards. We're expecting our first child shortly so I've been looking at ways to cook venison for a long time without it drying out as a bit of a kitchen hack. Haha.
I use a slow cooker for that. Sear it in the pan nicely, put it in the slow cooker on low and leave the house. Come back in 8 hours, even a shoe leather will be nice and soft to eat.
Exactly, sous vide is a gimmick. Slow cookers or a low oven (170ish) are all you need. For example, people make the argument of doing an eye of round roast... it doesn't have connective tissue. Cooking it for 20 hours at 130f or whatever to make roast beef doesn't do anything in cooking science. Sear it, then cook on low in the oven until it reaches temp. Pork shoulder is a tough cut, cook on high for a few hours then at 200 until it reaches 190ish degrees. Makes no sense to waste plastic for every meal.@@Visitkarte
@@julesl6910 thank you for that extra information, it’s quite helpful.
Sous vide is some great stuff but it's for certain things. For lean meats it's phenomenal. It is also good for things like ribeyes in New York strips but they benefit from the high heat cook method. Has mainly to do with the internal fat rendering. But if you want a perfectly rare steak through and through consistent and have a crust SV is amazing
I don't like the rare red edge to edge... i like it in the middle, but I like the sear and chew near the edge.
Hey there.. First off thank you for your informative videos. A+... Question... ? I wondering if you have had any of the De Buyer Carbone-Plus pans? With and without the stainless steel handle? And what are your thoughts and any insight on specs compared to mineral B or the like?
Hello Uncle Scott: Avocado oil has a higher smoke point than does peanut oil. Are there any issues, other than cost, with using avocado oil?
Sous vide works really well for roasts and larger cuts where you want a precise temp to avoid over cooking. Pork loin, Pitt beef and london broil are good examples, or even bulk chicken breasts.
People get something like a sous vide or instant pot and all of a sudden it is the best for everything because it's what they are into at the time. When you are a hammer everything looks like a nail.
I used to have a similar opinion until I got one and have never used it for steak or small things.
Very much like using a rice cooker vs. a pot on the stove it frees up a lot of time to do other things.
On the pan, I would just get another omelette pan. I love the curvature of that pan and the little flip action, or go with the new access pan at 10" or so.
Dry brine and reverse sear is my favorite way to do a steak these days.
Same here. The best.
Sous vide has its place: if you are making 6 steaks for friends on the weekend, and don’t know how long the cocktail hour is going to go, you have the steaks at a perfect 127 until your drunk friends realize they are hungry, then you take the meat out of the water and toss it on a charcoal or wood fire and sear. Perfect. For me and the wife, I use the carbon steel pan, of course. But sous vide is very good and very VERY convenient.
Sous vide is not for 30.00 a lb. Prime steaks! What it is great for, is taking an arm steak or top sirloin, or even a London broil and turning it into a mouth watering tender piece of beef. I sous vide one of those tough but flavorful steaks for, like 6-8 hours. I cook it at 115° and bring it up to medium rare when I sear it off.
Thanks for all you do Scott!
I have had several De Boyer pans and they are great and have held up really well. I also have 2 crepe pans and I love those low wall pans for eggs and other no splatter applications
Did you ever try the reverse sear method? I think it does a great job of keeping the over cooked band of meat (from the high temp sear) to a minimum. Great videos Scott!
My father-in-law and bro-in-law swear by the reverse sear, and they fixed me a darn good steak with it once. The two (minor) problems that I saw were that it takes time/makes more mess, and they also marinated the steaks a little so they didn't dry out but I thought they were a little too moist going on the grill and they steamed a bit at first before they browned. But I ate every bite too, so I can't complain.
@@UncleScottsKitchen Reverse sear does take longer than your preferred method. I’ve never had the need to marinate the steaks and get very juicy steaks always with the RS. Of course the cut and grade of the meat is always important too. Cheers!
Have you tried cooking a Steak, or Eggs or pretty much anything with Ghee? The flavor and high smoke point properties are perfect for CS or CI pans. I have tried a few different brands and types of ghee and have found the NANAK Desi Ghee from Costco (online) to be one of the best and a great value. Really enjoy your content!
I keep waiting for a video where you show HOW to get that dark black glass like seasoning on De Buyer pan. Pretty Please? :)
I hardly recognized that skinny dude with the rockstar hair! These are the things you have to do in preparation for your trip to Davos?
I am allergic to peanut oil. I save up my beef tallow for braising steak in. It makes it even beefier, and that's a good thing.
I got "Pintinox Excalibur" but this fryer pan made in Italy. It has forged handle. They look identical. But I can't find any review to it. Now wondering who is copied that design, who is original :) But she's beautiful.
Hello. Just getting into carbon steel. Loving your videos. What is that thermometer you use with the disc probe that touches the surface of the pan? Thanks for your time and consideration. Hope you and yours are safe and well. Kind regards. David.
Always helpful, always entertaining. 👍
Means even more from a fellow uncle!
@@UncleScottsKitchen Believe it or not, my last name is Scott!👍
Hi Uncle Scott, would’ve you have bought a 10-10.25in pan instead, if debuyer sold them.
Hello Scott! I love your videos and just got my first carbon steel pan (on a screaming deal, 60 bucks!) its the mineral B pro 11 inch. I also saw a version of the mineral b that has a diamond pattern all over the surface. Have you seen/tried that one? I would love to see the difference compared to a normal one
I always wondered about those pans with diamond pattern all over. What’s the point if that pattern other than collecting gunk?
I have my brand new and still waxed Mineral B on my hob. I didn’t opt for the Ommlette version - You said it’s your favourite pan overall. Do you use it solely for omelettes? Maybe I will get one in the future if I have a few different elements to cook so I can use for both omelettes and a second pan, as and when.
Hello! Watch the video with great interest. I couldn't quite understand what you said at 7:24 min. - 7:34 min. Why is it good to have an absolutely pristine pan for non-stick eggs and another for everything else. In this case, what do you mean by "absolutely pristine pan"? That only eggs should be fried in it or...? What are the disadvantages of frying eggs and steaks and vegetables etc. in the same pan?
Are you going to try a castaway carbon steel pan? 3 mil thick with seamless handle. The handle is the same metal as the stamped pan. One solid piece of metal. American made.
Just bought the Pro version; 91/2" De Buyer, based largely on your reviews..... I'm returning my new Matfer Bourgeat Black Carbon Steel Fry Pan after spending many hours with BKF and hot soapy water, scrub brush and still seeing more protective coating. It will not come clean..... Totally annoying..... Thanks for the great videos!
I thought I was crazy not being able to keep my seasoning.
It keeps falling off a bit when i clean stuff that definetly ends up sticking to it
Thanks for posting. I enjoy your videos very much. I keep grabbing my De Buyer pans over my Aus-Ion pans which frequently required periodic re-seasons (perhaps my fault but I was getting tired of nuking them and re-seasoning them). My brother kept raving about his Matfer Bourgeat pans which I was going to buy but De Buyer had great sale that I could not resist! It is great having a dedicated omelette pan and a fry pan! I urge you to share your diet because I need to lose some weight. Have you tried the Collings Guitars yet? I love their Acoustic Guitars! IMHO they are fantastic!!
What is the actual height difference (side from the counter to the lip of the pan) between the omelette and the regular 9 and 1/2 in pans? The omelette one seems shallower, no?
What's the diameter of the flat area? Also have you had warping?
CONGRATS on weight loss! I have one as well. 🤘
Thanks, Web!
This excellent video just cost me 49.90 Euros for a dedicated Debuyer "Egg pan" :-)
ditto
I like your video a lot so thank you. So Mafter or De Buyer?
If I'm getting on the starship to Mars and can only take one carbon steel skillet with me, I'm going De Buyer Mineral B Pro.
I’m about to replace two of my 8,5 and 10,5 non stick. We are family of 2 adults and 2 children near to teen age. We are mostly preparing food at home. What is your recommendation ? I’m going to stick to pro model as I don’t like shape and convenience of regular mineral b model handles . I’m considering something like 11 pro b omelette and 9,5 pro b regular. We do have electric spiral stove. What do you think or recommend?
I gave my LIKE at the Kerry remark! Also, my 9.5 inch omelette is my favorite pan as well. I might lose my life if I bought the other pan for things other than eggs, but I might try to sneak it in anyway. So funny, my wife uses an 8 inch non stick for her eggs every morning, then i come to cook mine and pull out old faithful! Cheers from Alabama!
A guy that burns 10 zillion gallons of jet fuel wants to take my little ol' gas stove away... bah! Are you getting ready for football season down in AL?
@@UncleScottsKitchenWe have the same lunacy happening in Australia.
Looking yummy
It was!
Can you cook acids like tomato or lemon in carbon steel pans?
Nope... the acidity will eat away at your seasoning and can also react and give the food a metallic taste.
Love the deBuyer pans. However, for sauce dishes, I prefer stainless steel pans.
So... I was watching another channel(GASP) as a professional was seasoning a new WOK. The thought occured to me...why don't these companies offer a fully seasoned carbon steel pan as a special service or feature?
Looking pretty fit and trim my friend... KETO or Carnivore? Thanks for all you do for us!
Other channels... BAH! Get back in here! Actually, not sure why they don't. I guess Lodge offers a "pre-seasoned" pan but it's not like what we do in the videos around here for the French stuff. If I had to guess, it'd be that it adds some level of cost, and then people would mess the seasoning up and have trouble anyway. Which is good for channels like mine! Ha. As for diet, I'm on "intermitten starvation"... I just don't eat anything on two days per week (usually Mon and Thurs), and I try to walk a mile and a half every day but nothing too strenuous. Seems to work.
do you put the lemon in the pan?
I am a sous vide fan, especially for steaks. If you look at the meathod that Scott uses you can see that the first 1/4 inch or more of the steak is overcooked. Only the center is the correct temperature. Yes, a steak coming out of a sous vide bag looks awful. I just pat it dry, reseason if necessary, and sear at 500 deg. for a minute or two on each side, just to form a crust. The temperature of the interior is the same perfectly rare finish that I want, edge to edge, no overcooked edges. It is especially good with flank steaks and cheaper cuts as I can sous vide it for a couple of hours and break down some of the connective tissue without any fear of overcooking the steak. It does take some advance planning, as you need to get it in the bath at least 90 minutes before your sear it (longer on a cheaper cut that you want to tenderize). Considering Scott's philosophy on using carbon steel, which is new to most people, I am kind of surprised he decided to knock it before he tried it!
1) Congratulations on losing 36 pounds🎉. 2) Would you mind doing an episode on what you’re doing for your weight loss?, I know you’re not a doctor and such.😊 3) Sous vide does not make a sound that makes me hungry like pan searing a steak does. 😛
I prefer my lodge cast iron. Stovetop, oven, or grilling over an open fire. Never a temperature concern.
I love Lodge as well. I just took that 11" Lodge I showed in the last Pancast on a camping trip. Awesome pan.
Have you tried Darto pans? If yes, whadayathink?
i tried to season my pan, used sunflower oil, it didnt went well i think, its all stainey, nota smooth layer.
How does this compare to All Clad ?
Does it make sense to buy a carbon steel pan if you have the same size in a cast iron?
I could be watching Netflix, but I'm watching this instead. Thanks for the great video
Sous vide works. It's dummy-proof cooking method. It also allows scheduled cooking for busy people. I still finish my sous-vide protein on my cast iron pans or wok. Yes, I use my carbon steel wok for steak. It works.
I will take this under advisement!
Why De Buyer over Matfer?
Have 2 De Buyers and melted the coating off the handle of one of them... how to turn a great pan into an annoyance. I wish I had known there was an omelette version - i hate the straight sides of the normal ones!
Oh my god this is just the video I needed
Has you pans ever stopped being flat on the bottom? My has. It has begun to tip over while empty. The handle seems to be too heavy.
Did it warp?
Good on you for losing that weight, Uncle Scott! Yes, I agree 110% that DeBuyer is a superb pan for cooking steaks! But I do like the sous vide for 2 specific situations: 1) when you have kind of a busy cooking day, and it’s easy to get distracted, and then your food overcooks-sous vide makes this almost impossible. 2) when you have a thicker meat, esp fish or chicken breasts, which are easy to both undercook or overcook. But for regular steaks, even thick ones, I agree, the sous vide is not the way to go.
It probably is good for chicken and fish but I have not tried those yet... might have to try it just to see.
Chicken done sous vide is fantastic. I will add I do t-bone and porthouse in the sous vide. Much better doneness around the bone
@@invisiblekid99 I think if you have a good internal probe thermometer there is no problem getting a perfect doneness with those steaks on the grill, esp if they’re thick enough to cook on the edges, too. But the sous vide is great at avoiding accidental overcooking, for sure.
@@wifeysman228 I'm talking more about a steak's doneness at the bone. It will always be rarer. With Soud Vide you can get pretty much perfect doneness right to the bone.
Saw a dude that looked just like you at natural grocers the other day!
Three questions about the egg test :
- Did you actually add more butter than what you first showed?
- Do you lower the temperature once the butter is in the pan?
- Does the butter come straight from the fridge?
I think he addresses this in another video on how to cook an egg. He can correct me if i'm wrong, but essentially,
-That's how much butter he uses as you see it (I actually had a li'l oil before i had the butter since i feel like it makes the butter go further...)
- I don't think you lower the temperature, it's just a matter of setting it to the right heat to begin with and letting your pan take the time to get to the temp.
- The butter in the fridge doesn't matter TOO much, since he just says wait for the butter to stop sizzling, and then add your egg in. I think he's more of an advocate of having your egg at room temp than the butter. (Often pre-cracking the egg into a small bowl, letting it warm up from the fridge and so you can more easily slide the egg into the pan without splashing.)
What you see in the video is exactly what I did, I just cut out 20 - 30 seconds of video of a pan with nothing in it, then cut out time waiting for the egg to set up... got to keep people interested or they close the video. Maybe I can post the entire egg for those that want to see. I often lower the temp once the egg starts sliding, just so the butter/egg down't get too brown. I generally use butter that sits on the counter and is at room temp, but I can't remember in that video.
I might actually just turn this into another video and show it start to finish...
How do you wash and season the pan?
this should help! th-cam.com/video/d_pXCGiimgk/w-d-xo.html
I have too 😊
Beautiful prime beef strip is obviously not meant for sous vide. Take a tied chuck roast and give it 24 hours at 131’ degrees. Rest and sear in a grill, under the broiler or in a pan. It eats like a prime rib with all the mid rare tenderness and beefiness at a fraction of the cost. The long cooking time is the trick
I've been wondering about something; what exactly is the benefit of the coating on the handle of these Mineral B pans? It's the only thing keeping them from being 100% oven safe, so why do it, & what would happen if you said "fuck it," & decided to just use it in the oven, & let that coating degrade?
You cannot unsee it but that apron looks very off. 😂
I think the damned microphone was messing it up.
@@UncleScottsKitchen thanks for all you do man!
Where sous vide really shines is with small game birds
I can assure you if you don't go over 350° you can season the mineral B De Buyer pan in the oven without harming the enameled handle. The enamel is heat resistant, just don't blast it at 450° or higher. I have seasoned all my carbon pans multiple times with great results.
im with you re sous vide, cooking in plastic. crazy
Somewhere out there someone is searing a micro-plastic covered steak in a chemical-coated nonstick skillet. Sad!
I think you are missing one of the advantages of Sous Vide - lower quality cuts of meat… While my wife and I love a good rib eye, and I cook them frequently, but it gets a little expensive if we were to eat them three or four times a week (even though we could easily afford to do so)… So, I pickup chuck eye, which is less than half the price, but still a little tough (not to mention harder to find, but possible)… I throw that in bag with seasoning for a 24+ hour water bath at around 135, it cooks thoroughly and the fat renders nicely… Then I chill the meat for a couple hours, and throw it on a cold pan with a little butter similar to a cold sear… The meat comes out very tender and juicy, almost like ribs or brisket, and great with some caramelized onions (although my wife prefers just the steak without any other flavors)… Now, I do cook a rib eye or a tenderloin using either a cold sear or reverse sear, which also come out great and takes much less time and planning… In fact, every time my wife and I go out for dinner with family or friends she is always disappointed as I do a much better job even with tougher cuts of meat than restaurants do with quality cuts… Point is, Sous Vide has a place and, when used properly, it is well worth the time - then again, I actually like taking my time when cooking, as I find it relaxing, so maybe it is just me…
Yammy, Yammy
I love my steaks either on carbon steel or cast iron, or on my Weber. I'm not against sous vide and know people who swear by it, but I've lived my 60 years under a real simple and time-tested rule -- if it ain't broke, don't fix it.
What is this suebe? Not sure of the spelling Time stamp 13:54.
" ... I just had a yogurt ... " Seriously ?? That Would Be The LAST Time I Extended Her The Courtesy - Thank GOD For My Classy Wife
Do you ever listen to podcasts? 99% invisible did one about the gas stove industry and how they blocked research on the harms of gas stoves. Thought of your channel while I considered their information.
The solution is ventilation. People have used gas ranges for over 100 years in the world. We all know that combustion produces combustion gases. Ventilation is the solution.
I enjoy sous vide but not for steak. That is why we have carbon steel and cast iron.
Think of sous vide in the same way you use the oven to finish your steak. Just in reverse. And you STILL sear the steak and get that “sizzle.”
So you get the perfect temp AND a perfect sear. That can’t be bad. Maybe try it before you hate on the technique…just saying.
You're missing the point of sous vide: I agree it's not much use when it comes to steak unless serving many people. HOWEVER, when it comes to chicken breast, pork chops etc - cuts which require killing bactera but also dry out easily when cooked to a safe temp, it's possible to hold a much lower temp with sous vide and get an extremely juicy result while still killing the bactera, it just takes 1-2 hours. This is a result simply not achievable without sous vide, full stop. So yeah, for this purpose it's irreplaceable, home cook or not, but for steaks, not at all necessary, just convenience and easier for beginner cooks.
Might be a good idea to mount your mic on a strap instead of the middle of your chest, it’s an apron not a nightie
Sadly, my videos would probably get more views if I wore one of those.
@@UncleScottsKitchen
LOL, I really do enjoy your content & recently picked up a couple of carbon steel pans, so thank you & keep up the good work
These are great pans! However, on the sous vide topic...I like that you keep "comparing" your traditional method to sous vide...I'm not sure you know what "compare" means if you've never actually tried the method you're "comparing" yours to. Sous vide is great for a steak, but if that was all I used it for, I wouldn't have purchased it. However, doing TONS of smoking, the sous vide is the greatest reheating option for so many things. Vac seal and freeze pulled pork, brisket, etc. Reheat a small amount for me or 20 lbs for a family gathering straight from froze...just bring a cooler and a sous vide circulator and your'e good to go. I dry brine steaks and freeze them raw, then can throw it from frozen right in a sous video bath and have 10 steaks ready to roll that can be finished perfectly on the grill in minutes without needing thermometers or letting something overcook accidentally trying to monitor them all. Hell, I even temper chocolate with my sous vide for dipping candies for Christmas. The thing has so many uses that just take stress and micromanaging 10 things at once. To each his own, but it sounds like you are dismissing sous video out of ignorance or stubborness, but you do you. You sound like a family member of mine that scoffs at using a meat thermometer...but then always prefaces his steaks with "sorry if it's overcooked a little" lol...
Sous vide is a joke for many reasons, but the main one is the idea that "slow cooking" a prime piece of meat is somehow a good idea. Slow cooking is for tough cuts of meat. Do not put a prime steak in sous vide unless you're prepping lots of steaks for quick serving at a restaurant. Then you sear and serve. Fine steaks don't have much connective tissue, and dissolving collagen / connective tissue is the point of slow cooking. A well cooked prime steak will taste just the same as a sous vide steak, what did you break down? Nothing. And if you want to slow cook a tough cut of meat, the oven, a smoker, or crock pot are better options and don't require you to use a bag and vacuum sealer. Eye of round made into roast beef tastes better cooked in an oven at 175 for hours vs sous vide in a bag. That's why it's called roast beef.
Uncle Scott has been hitting the gym, he looks more trimmed.
Edit: comment was posted before he mentioned that he lost 36 lbs.
THANK you for noticing... actually not hitting the gym but just avoiding eating two days per week,