I think you sold me! Both steaks look Great!! How long did you sou vide the steaks for? I have the same unit you have. Had it for years. It was a gift. Never used it because how do you figure the time to cook. 😎 Thank You! Incidentally, I live in your area also. Just a bit North of you.
Really, using "Filet" for this experiment? And 2, of them, were nearly burnt up. The format was good, and I like that you used a "control" steak. It's no wonder the texture was so different in the Pineapple & Kiwi, they were tender before you started, I'm surprised they weren't mushy. I think I learned that Pineapple is probably the most effective for tenderizing. How 'bout a test on steaks that need tenderizing, like a sirloin, or lower grade strip or ribeye???
I do something similar with my chicken but I do it in low temp fat rather than water, like a confit. I cook a second time and the skin comes out potato chip crisp.
Great video! I was just tasked with cooking two of these for dinner tomorrow. I had an idea what to do with it, but I searched RU-vid, and this video popped up. I stopped my search after watching this! I'm going to try this method on my Primo grill tomorrow! Thanks for sharing and you seem like a really great guy. Greetings from Nebraska.
0:04 Hi there I'm a new subscriber. And I find your content so informative. I'm doing a fried chicken business in our local road/st. And I was wonder if you have a video or could you perhaps make one. Of what taste good in fried chicken. The brined one or the marinated one..before frying it I Ve been brining my chicken, then proceed to marinating it with salt again, and some spices. But I'm not really sure what to do next after the brining process esp of how much salt I should put in the marinade after I brined it overnight
Thank you . I was about to order me one. Like you I just want to set it and leave it. But you proved that theory. Have you found an electric smoker that you like better?
I was a head cook and kitchen manager from the 70's till the 2000's I have no idea why Chef's would have an issue Dalstrong has has an NSF certified line so no issue there. The knives we used in the biz were mostly dexter, mercer, and Victorinox I had a couple forged knives from Germany that I used in the smaller places I worked. You must be talking about those classically trained high dollar chefs that's fine if you can afford it. For those of us in the real world I don't see anything wrong with it. My only actual concern is how do they treat the employees, but my understanding is unless you live there you can't understand how all that works so kind of hard to judge that from a westerner's perspective. Any hoo, great vid, I have been thinking about investing in a set of these my Family has a way of mistreating my good knives. (Yes I actually due have a snobby collection of Solingen Germany forged knives.)
I feel like this guy has no patience and is the kinda guy who would use a screwdriver as a hammer. He’s using the wrong tool for the job he wants to complete.
I always freeze my stakes before I cook them. I have consistently better results with the frozen ones in regards to taste, juiciness, tenderness and texture. I cook them frozen though since they are semi ruined upon unfreazing prior to cooking.
