Can This Machine Make a Steak Better than ME?
ฝัง
- เผยแพร่เมื่อ 6 ต.ค. 2024
- These people think their machine can make a better steak than me! So I put it to the test!
If you want one of these machines, you can be a part of it here! emv4.me/ChefMaker
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So? Are you going to get one, or will you stick with what you're doing now? If you want one of these machines, you can be a part of it here! emv4.me/ChefMaker
That machine has a way better crust than the other two. Would love to see a fully indoor cooking comparison ...reverse sear oven to cast iron sear etc
That would be a good test. Hopefully a kitchen cooking channel will do one!
This would have been FANTASTIC when I lived in an apartment. Thanks for the video Al!
Way better than the steaks I used to make back then!
I've owned my Chefmaker for over 5 months now and I live in an apartment with a hood that doesn't vent outside. I practically have no other way to enjoy a decent, cooked-at-home steak. I've cooked dozens of steaks in my Chefmaker by now. Easily the best kitchen purchase I've ever made.
It’s really something special. I confess I use it when I don’t feel like cooking outside!
I ordered one. The kickstarter went live this morning and 6 hours later they're at $721,000 pledged. Day 1 special $199.
BOOM
We started using an air fryer this winter because they won’t let us use a blow torch up in cloud city (aka a high rise) and the grills are turned off. The circle of Brazilians waiting were impressed. It also became the center piece to the evening. Thanks for demoing this!
Hey Michael - it's definitely a good option up in that high rise. I will tell you the way this particular machine works I think it's worth an investment for you, but it's only going to cook one steak at a time so you might need 2!
@@BehindTheFoodTV That’s true. The air fryer can fit two but it can not cook two at the same time. I am waiting desperately for you to solve the bbq/smoke from the high rise :)
Great demo, and I appreciate your honest review. That machine looks interesting, but I doubt it will win over many backyard bbq enthusiasts.
Thanks, CoolJay. You're probably right here - but it was a fun experiment!
@@BehindTheFoodTV you never even give it a fair shot and use the sous vide mode.
if u want a steak..that cooked perfect and you dont have time to watch over a grill... this machine cant be beat....
Nice to see NJ being represented!!! Bergen County here! I’m shocked it did that well! I could’ve used that in college!!
Did you know I was in Brooklyn when I started the show?
@@BehindTheFoodTV yes I did!
I need to see a re match lol because i want to see you take the electric steak and apply the same torch technique 😂 because internally, that thing looks spot on 😅
Great review! Is the touchscreen and window made of glass?
Woof Woof. Next you could do a test on can vs bottle vs draft beer. And yes that machine can cook up to a chicken. Show that basket with 1 of your briskets in. I mean on it. All ❤❤❤❤❤❤ from Cali
LOL Hi Dog! Yeah a brisket would definitely have to go on top!
I watched this again just to see what you said about KJ vs GE taste. I have a suggestion for a future video, Take the machine, LP grill and a cast iron pan to cook the steak along with a GE or KJ. Then use the Grill Gun to sear the steak to see what those steaks taste like. The next time I cook a steak in my apt on my camping LP grill, I going to sear that steak to see if it improves the taste of the steak.
An LP grill......those catch on fire when you put charcoal or wood in them right? B-)
Steaks taste better on the grill and seared to lock in the flavorful juices. They have more of a charred smoky flavor. This electric machine would be a good gift for someone who lives in a highrise apartment who can't cook in the back yard. The steak 🥩 in the machine looks ok.
Good analysis Nejo. For apartment dwellers or those without grills, it's a good alternative IMO. I'll stick with grilling though. Thanks for watching sir!
Anyone can plug in an electric outdoor grill and it chars a steak!
You could name it r2d2
LOL I like it!
Great and fair assessment!! Love your videos ❤
Thanks, Ruth!
Trim that fat cap to 1/4" and the backstrap bro!
I really appreciate your candor. That alone deserves a sub from me.
Thanks - and welcome!
I have this Dreo ChefMaker. I love it! I have found that I do have to sear the fat side of the steak first on a cast iron before placing it
in the ChefMaker. I did that with my second steak that I cooked in there because the fat on the side of that first steak was not crisped the way I like it. So I knew that I was going to do that for my second steak.
⚠️☢️ FYI: I do NOT use their cooking tray nor their grill basket. ☢️⚠️
I ordered a set of three 8½" stainless steel stackable air fryer baskets. To replace the cooking tray that goes on the bottom for air frying, I use only one of those stainless steel air fryer baskets. To replace that grill basket to cook the steaks, I stack 2 of those air fryer baskets together to raise it to the level of where the original grill basket is to cook my ribeye. It's perfect! I don't worry about that awful nonstick surface. ☢️⚠️ I use the new stainless steel baskets instead. 👍🏻
I also got paper inserts to put under those air fryer baskets. Cleanup is a breeze with those. It catches all the grease and it's easier for me to pick up the paper insert and pour a little of that butter/grease/fat back onto my steak. Then I just throw the paper insert away.
Wow you're a pro! Thanks for the tips!
@1Hope4All could you please share the link for the stainless steel baskets that you use please
If you rub that with a coffee rub it taste Smokey and brown !
Well done guys! Now if that machine had an A.I component the A.I vs. Al would be a true challenge!
Or if Mark and Al had an A.I. component............hmmmmmmmmmm
As long as it doesn't have an A1 setting!
@@altongehringer9858 amen brother!
I wonder if you could approximate the smokiness of the grill by adding a soldering piece of charcoal in with the meat?
Interesting idea. The container is metal so it might work........
Good for a single person maybe but if you need to make 2 or more for dinner with a spouse then the cook time for 1 steak is not practical at all.
Good point!
I think it's actually perfect for portion control that's a hefty peice of meat that was cooked lol fine dining restaurants will take 3 or 4 of those slices pour a glaze over it and sell it for 100s 😆 🤣 😂 but I'm with you def needs more space. I wonder if you can place the meat on it's side and if it will still cook the same.
I plan to get one. I think my son will enjoy using it😊
Hi Bobbi! If you’re serious, order it on Kickstarter on 5/23. It will be discounted significantly the first day.
@@BehindTheFoodTV I'm signed up, and ready for launch day👍
The smoke flavour happens when you use Redmonds real cherry smoked salt on your steak ! Great demonstration !
You know that’s a great idea. I cold smoked some salt last winter and I still have some apple and cherry smoked salt left. I’m going to try that!
Wow, very surprised by the result - as you say, a real potential for those in apartments etc where anything generating smoke is not allowed (a good friend recently got a fairly new Weber performer deluxe for about 1/3rd of new as the owner had moved into such a place - they love it)
of course in reality a proper Al’s version of a reverse sear would never be beat but… actually wonder what it’s result would be like with a bit of flame added ??🤣🤔🤔. 🍻boys
Has wheels take it outside .
@@dmac7403 you can’t use them on apartment balconies due to smoke drift etc (and smell etc)
Thanks for the kind words Andrew
Damn Al them are some big ass fred Flintstone steaks. I don't know about that machine tho 🤔... great video brother!
LOL will I'm a big ass Fred Flinstone guy, right? And Mark is even bigger than me!
Sorry for my naive question but how do you dry brine a steak overnight??
I'm a little uneasy to salt a steak because I don't want to extract the juice out of it
Also where do I get a flame thrower like that??
I'm watching your dry brining video now
When you leave it over night the juices are reabsorbed by the steak before you cook along with the salt. It actually ends up with a dryer surface which gives you a better crust and the salt is dispersed throughout the steak rather than just on the surface.
Olivesmcface is right - and you'll find the dry brined steak actually ends up with more moisture than ones that aren't. Here's my latest test (I've done 3 different tests on this): th-cam.com/video/Q01_aoYedc4/w-d-xo.html - oh, and the torch you can get at emv4.me/flamethrower - enjoy!
Don’t have an air fryer and have no interest whatsoever in buying one, I guess I’m just old and set in my ways
LOL I haven't bought one either - they gave me this one. But it's pretty cool :-)
Try adding lava salt to the steak it will add a charcoal flavor without the grill/smoker. Still won't b as good as the real thing, but....
Cool idea
Al you are going to bet the machine because I cook over charcoal grills, lp grills, oven and cast iron skillets and nothing gets close to the taste of fire or charcoal cooked steak. Yes the others are good in their own way with flavors based on what seasoning was added.
Can’t beat the reverse sear!
It’s so good! Thanks for all of the support Chris!
Blowtorch searing is kind of blasphemous... On the Kamado I do the slow cook bit then ramp up the coals to inferno temp whilst the steak rests. Then I add a small handful of wood chips. Then comes the sear. "This IS the steak you are looking for Obi Wan"
It is not fair to say that you made a better steak just because of the subjective like of smoke flavor. You could have added smoke flavor to make it an even competition since you knew the oven didn't have smoke.
If you take the smoke flavor out of the equation as not important, then the oven beat you.
If you put liquid smoke in there instead of water.... Liquid smoke is just smoked water so it could make a difference.
It just might - I still need to test that thanks for the reminder!
Brisket not in dreo????????
If only it would fit!
@@BehindTheFoodTV I was thinking how would it alter the taste
Refreshing review. Having lived in an apartment I had an electric grill. This surely would have been an viable option.
Thanks Scott
You should not have to use temp monitors to cook a steak what would you do without technology
When reverse searing, the only way to know when you’ve reached the intermediate pre-sear temp is with a thermometer. Sorry if that disappoints you.
I wonder if you could use the smoking gun cold smoke infusion on the air fried steak to get the smoked flavor if thats all the difference
OMG that's a fantastic idea. I'm going to try it!
Who knew Sous Vide was a flavor?
Right? Hey is this the Ray Krueger I worked with decades ago? If so I didn't know you watched my videos!
@@BehindTheFoodTV it’s me! Yeah we talked about your channel on the phone a while back :) been watching ever since!
@@Raykrueger that's great! I miss you old friend! I hope all is well brother.
I wonder what would happen if you put a few drops of liquid smoke in that water well on top.
Add some Redmans smoked salt to the one cooked in the Dreo. And bam….smoked flavor 😮
I wonder if that would work.......only one way to find out!
If you use smoked redmond salt, there is no difference.
Have you done a side by side?
You think the chefmaker with a smoke gun would work out good? I live in the barracks and can't have an actual grill.
I’m going to experiment with liquid smoke. I think a smoke gun would be hard with the fan but it might work……
@@BehindTheFoodTV I was thinking more along the lines of when taking out the meat while its cooling to put it in a container with the smoke gun smoking it or doing it before cooking?
It might work if you do it before cooking. Once the meat is seared, you can get any new flavor into it.
Not gonna blow gas over my steak like that.
Could do that over hot coals and no residual taste from the propane.
Lots of ways to get to the result. For what it's worth, there's no residual taste from propane with the Su-V Gun. It burns at over 3000°F - there's no gas left to hit the steak I promise. It's not like cooking on a gas grill at all.
You should have USED SOUS VIDE SETTING... YOU SHORT CUTTED THE RESULTS...
Why?
I'm 55 seconds in I'm horrified that you're going to waste one of those delicious steaks in that airfryer.
Keep watching. The horror gets worse........
That machine will cook 6 steaks in the time it takes you to actually fire up those eggs and get them hot and ready. We already knew the outcome though because you didn't want to go ahead to head the way you should have, you're comparing apples to oranges so we knew the machine would lose. Lol
How would you have done the test? And BTW I use it all the time for quick meals including steaks. Had a picanha made in it yesterday in fact.
Al will win. No way that machine can make a better tasting steak than the kamados. No way ...
key word is cook better aka cooked to perfection not taste better🤔
Wow, interesting results. It's good to know something like this exists. I wonder if it would be allowed in college dorms 🤔
It's technically an air-fryer so if those are allowed..........
Honestly the chef steaks looked better ,and honestly if there's a pellet version you would be fired and I'd hire it ....truth told you need to work on searing you have a habit of having not so great searing on any meat.
Thanks for the feedback DMac.
Love the video, but saying cheers with food is getting old.
I’m glad you liked the rest of the video!
Not everyone likes the taste of charcoal.
This is true. But I don't believe many of the folks who don't watch my channel since all I do is cook over wood and charcoal :-).
@@BehindTheFoodTV Fair enough.
Why have the briskets in the grills? Not equal test. Fail!
So I could make two videos!
@@BehindTheFoodTV Again Not equal test. Fail!
@poko247 lol ok
@@BehindTheFoodTV Thx! You got my Like and Subscribe!!!
First the steaks. Everyone needs to purchase a entire strip and cut into individual steaks. And AL you did a great job. One picky point though. When I do this I trim off the excess fat on the perimeter of the steaks before throwing on the grill. If it ain't going to render, it comes off. But as to any cooker against any other cooker I agree with Harry Soo. " it's not the pit, it's the pitmastet" Or in this case, grillmaster. Great video though and a device like this would be great for those who still haven't mastered fire. Have a great day.🔥
Thanks Victor. I go back and forth on the trimming. The carnivore diet folks keep it all (and eat it all). Others don’t. You should see the comments when I trim 😂
@Eat More Vegans - Carnivore BBQ I forgot your doing keto. I think I'd still trim it but save and use it for Frying. Anyway have a great day 🌤
Did anybody really think two food snobs would allow this device to succeed fully? Sabotaged the test by screwing up the temp probe in the Dreo and pretending it was a mistake. Then (after second attempt) pretending to not appreciate the sear on it. BS "comparison.
So other than that you enjoyed the show?
Nice presentation. That doo hickey would be perfect in New York for the Democrats. Keep the smoke method for Republicans.
Seems reasonable 😂
Why you have to inject politics into a steak? You are discussing.
I believe you wanted to say we are “disgusting”. You’re welcome.
@@LightshamanaDhyana simply because I can.
dreo cooking ribeye steak is excellent!
You have entered incorrect settings!
dreo cook steak for 56 minutes and the steak is super delicious!
It was definitely delicious - but 56 minutes? Sounds like yours might have been well done!
@@BehindTheFoodTV No. steak is divine. and you can cook yourself. give me your email and i will send you a photo
@TheRangerNY al@eatmorevegans.com
Can’t trust any company that pays for reviews nor can I trust any “reviewer” that accepts payments for reviews- I’ll scratch this one off my list. But at least he was transparent about the payments.
This is a business, sir. All we can do is be honest and upfront. If you want to not trust people who are transparent and show you the good and bad (which you know I did if you watched the whole video). If you want volunteer reviews you should stick with tiny channels only - but be aware they often get paid a percentage of sales so they are more biased than any paid review. Come to think of it, don’t buy anything. There’s too much risk you might get something from a company that supports small business.
@@BehindTheFoodTV The only reviews that exist are volunteer reviews - a review that’s paid for isn’t a review, it’s a commercial. I realize that the dishonesty of paid reviews has infiltrated social media, which is why you have to view these “reviews” as commercials, outlining the features but not necessarily being honest about quality, or performance. There are a few TH-camrs out there that have figured out how to make money without doing paid “reviews”. I know sounds impossible right? We all know the only way to make money on social media is to do paid reviews…
Lol ok.
Wasn't he already given a free machine? And he wants to get paid on top of that? Greedy!
Looks like a great option for the winter months when the grill is buried under snow.
Yup!
Try a smoke gun with it…..