Home Sous Vide Steak Cooking Hack

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Time to raise the steaks! #shorts
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Развлечения

Опубликовано:

30 авг 2022

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Комментарии : 406

@hogrider6214 Год назад

“It’s like how Kanye hears sports.” - Josh 2022

@hogrider6214 Год назад

Bro I got 952 likes on this?

@con3728 Год назад

@@hogrider6214 Yes.

@coryaw95 Год назад

1.3k actually

@Im.tired.51 Год назад

@@coryaw95 1.4k now :o

@kattaylor5461 11 месяцев назад

1.6k currently lol

@NovikNikolovic Год назад

"exactly 125°F" *127°F*

@xipalips Год назад

That's why you pay for a sous vide machine lol. Figuring out the exact spot your gas dial needs to be is a pain in the ass. Also consumes less energy than a stove, water holds onto heat well and once heated it can just occasionally pulse on to maintain temp.

@thecheesebag8258 Год назад

🤓

@McFliggity Год назад

I was half expecting Josh to toss it in the dishwasher or washing machine at the start of the video

@metronicmagician1816 Год назад

You can never let your guard down. One video he’s teaching you how to sous vide a steak, and the next he’s cleaning crabs from cabbage

@Conner._.Anderson Год назад

Mine as well

@oddballpaul2001 Год назад

Hmmm, you might be on to something

@KetoSimple Год назад

He's not MattPat from food theory...

@zayneb25 Год назад

k(((kk(k(((now (kkk

@MAB3L0 Год назад

"It's like how Kanye hears" He definitely does that

@leviherr525 Год назад

Josh has been synesthesiatizing “normal” cooking videos lately and I’m not mad about it

@simonkoeman3310 Год назад

I'm suspicious tho

@tn5630 Год назад

Haven't you learned from guga? Dont put butter in the bag

@atx0025 Год назад

Butter isn't a "dont" it's a "there's not much of a point". Garlic is the don't because you can cause botulism.

@Bovine_Intervention Год назад

No rosemary in the bag either, it won't denature at the temps you process steak at. Just add it t the pan when you sear it.

@FishWash Год назад

The water from the butter actually dilutes the steak flavor

@meatcute1266 Год назад

Yup. You’re diluting the flavor of the steak

@ghostplayer3167 Год назад

Dilutes

@abdallahesfengeh8665 Год назад

First if you cooked with butter in the bag it will dilute the flavour and if you seasoned it befor you cook it the flavour of beef will be much stronger and if you like it sulty then you can season it while searing it

@ab_ab_c 11 месяцев назад

How long do you cook it at 125 °F??

@33Cinxo 5 месяцев назад

2 hours

@ZaleARogers 5 месяцев назад

As long as you want. The longer you go, the more fibers are rendered, meaning more tender.

@farque1000 18 дней назад

Depends on the thickness of the steak. 1.5 inch is about 1.5-2 hours

@RJ-wx3fh Год назад

For lower effort, get your water a few degrees over temp, and put it into a cooler or several nested plastic boxes As it's insulated, it'll help maintain temperature with very low effort, just check temperature periodically and leave room to add some boiling water to maintain temperature

@snookman9920 11 месяцев назад

Actually this is more work.

@ab_ab_c 11 месяцев назад

The steak only needs to be @ 135 °F (for medium rare) for ~1 hr. Put 145 °F water in a sealable cooler for 10 minutes to allow the temp to stabilize & then put in your steak for 1.5 to 2 hrs... Then pan fry the steak on high heat to quickly brown & crisp it. Eazy peasy...

@djdoc06 8 месяцев назад

For lower effort, pay $49 bucks for a sous vide, and just fire and forget. For steaks, main advantage of sous vide is time saving and reliability for thick steaks, not necessarily much better tasting steaks. Having to tend your water bath like it’s a smoker is so incredibly unreliable.

@t_broek 12 дней назад

"without this or this" literally what I just got

@jevilcore Год назад

I half expected this to be a joke video and now I’m a bit unnerved that it wasn’t

@OhPhuckYou Год назад

To those who have an Instapot, they have a Sous Vide mode.

@gags2008 Год назад

360 Juice has entered the chat😂 that bashting tho, uhhhh that crusht, lavishly immaculate.

@bruceaskew2107 Год назад

🤣🤣🤣🤣🤣

@RecoveringNihilist Год назад

Sous Vide Everything already figured out that butter in the sous vide bag makes it worse.

@Tortilla.Reform Год назад

How did it make it worse? He has so many videos I can’t find the moment you’re talking about to understand why

@RecoveringNihilist Год назад

@@Tortilla.Reform I think what happens is the butter dilutes the flavor of the steak and is then left behind.

@Tortilla.Reform Год назад

@@RecoveringNihilist Thank you! Maybe the solution is to use a small amount of butter in the bag, then reserve it and pour over after the final cook and sear before serving?

@RecoveringNihilist Год назад

@@Tortilla.Reform Yeah, that's the idea, but putting butter in the sous vide bag doesn't seem to any good. I think it's probably best to drizzle or melt some browned, infused, or compound butter onto the steak after searing. That would add the butter flavors we like without removing any other flavors.

@convincedquaker 10 месяцев назад

J. Kenji Lopez-Alt talks about this in his Sous Vide Steak article.

@msaadah1223 Год назад

You do NOT want to use a "normal" Ziploc bag. You need a freezer safe one, it can handle the high temperature and is more durable

@michaelb823 Год назад

At that temp it's fine

@coryaw95 Год назад

@@michaelb823 No, it's not.

@harryv6752 Год назад

Thanks for the tip!

@Viggen37 Год назад

@@coryaw95no

@ab_ab_c 11 месяцев назад

I've used a regular Zip-Lock bags up to 135 °F & they work perfectly fine. Muhammad is just wrong.

@jimwormmaster Год назад

This looks interesting, but given the result, I would find it hard to beat the reverse sear method from Cook Food Good. I had never cooked a steak before, followed the method there, and it turned out amazing.

@BrianPex Год назад

And it smells better too

@Prettydays_ Год назад

for all this effort i'd just throw it in a pan originally. probably save me some time. I would love to have a sous vide machine though.

@convincedquaker 10 месяцев назад

They're inexpensive. Get one. 👍

@topofladder Год назад

Rookie mistake with the butter but everything else is good, I like the homemade sous vide you created

@mabi377 Год назад

I doubt most people will be able to keep the water at a precise temp for the time you really need to tenderize that steak which is 60-90'. Just get an immersion circulator.

@BamaShanks 6 месяцев назад

For real. They aren't expensive anymore.

@MrDread3d Год назад

Best to preseason then cook. Pat dry and use the butter in the pan to get a crust and add your thyme or rosemary with the butter.

@Kanthalas Год назад

You don't want to add butter to the sous vide step, some of the flavour will go to the butter in the bag instead of staying in the meat. Butter in the 2nd step is fine still.

@byronalexander1916 Год назад

How much time it needs to be boiling?

@pressureflipin1992 4 месяца назад

Heres my think...what exactly is keeping that temp at 125 degrees? A circulator keeps the temp for you. Thats the whole point

@aalleezzzz Год назад

So you sit there for 2 hours taking the temp on the water while moving it around?

@Makarislethal Год назад

Sssshhhh

@wubzt3r Год назад

Not necessary at all. Convection occurs naturally when heating, the water will circulate itself. Basic thermodynamics. EDIT: And check in occasionally to regulate the temperature. But it shouldn't be a big deal.

@TheMrrccava Год назад

This makes me feel whatever emotion that screaming groundhog was feeling in that meme.

@wendull811 4 месяца назад

Nothing like steak flavored butter in a bag with a nice helping side of botulism from the garlic.

@daveangelovici9486 2 месяца назад

1. 125 F is medium/raw. Fatty steaks at 135 F 2. No butter in the bag, takes away beefyness 3. Worst mistake - regular ziplock is not built to endure such heat for long and releases chemicals. Buying sius vide bags that are built for this is more then a recommendation. 4. Guga already showed you can also sous vide in a dish washer but don't be a hillbilly 5. How do you plan to keep a constant temp of water for 2 hours?

@m_adamec 27 дней назад

2 things wrong: you don’t put butter in the bag and you definitely most certainly do not ever use vegetable oil on a steak/ ever again.

@lennybob2602 Год назад

You shouldn’t put butter in the bag and you should 100% salt before you put it in the sous vide. If you don’t pre salt it’ll by much more dry. It’s not gonna become like corned beef in that little time. You sound like you’re exaggerating your results.

@IAmLollos 5 месяцев назад

It didn't look very tender. Is it possible to share this in a longer video to assess the texture?

@enelysion Год назад

Don't add butter or any oils to sous vide. It absorbs the aromatic oils and flavor, not the meat.

@Rikigoya 4 месяца назад

thank you for this :)

@secretforreddit Год назад

So the secret is to just stand at your stove for six hours, constantly adjusting the temperature to keep it at 125˚? Sounds like a fun day to me! (Or maybe other people just have stoves that can maintain a temperature and not wildly fluctuate between high and low...)

@AnarchistPanda161 Год назад

There are some induction stoves where you can set a temperature. But yeah if you don't have that you would have to monitor the temp manually.

@Magmafrost13 Год назад

Six hours is way too long. 4 is pushing it for a piece of meat this size.

@secretforreddit Год назад

@@Magmafrost13 Ah, okay, Josh didn't specify a time so I just guessed. Would it matter, though? Can you overcook something if you're keeping it at one specific temperature?

@Aeronwor Год назад

Nope, you make sure you have way more water than steak (about 15 litres to 0.5 - 0.75kg meat) about 1°C higher, than your target, put the lid on, wrap in blankets and leave for 4-5 hours. If done right you will be less than 1°C below target, and that will get you great results.

@secretforreddit Год назад

@@Aeronwor Cool! Thanks for the info, I was wondering how it's really done without the machine.

@crawlzzz Год назад

Man just used vegetable oil 💀

@BamaShanks 6 месяцев назад

A few things... There is no need to sous vide a steak that thin. Sous vide machines aren't expensive anymore. And you would need to constantly monitor the temperature of the water for at least 90 minutes, which would be far more of a hassle than it's worth.

@TonyPstunts Год назад

Josh is such a stud

@MrDannyboilove Год назад

Butter in the bag… yikes you just stripped all the flavor off that meat… please don’t put butter in your sous vide. I almost threw away my sous vide until I learned that lesson.

@brianlancaster6697 Год назад

No, do not use a "normal plastic ziploc bag" It needs to be a freezer bag.

@matinabbaszadeh6911 Год назад

Why

@brianlancaster6697 Год назад

@@matinabbaszadeh6911 Normal ziplocs leach chemicals out under high temperature. Freezer bags are safe for temperature variation

@John-ng8fx Год назад

lol you can’t actually believe freezer bags are any better.

@brianlancaster6697 Год назад

@@John-ng8fx They are and it's a proven fact

@jackbadabing5609 Год назад

In uk no bpas in ziplock

@thewhodat2314 Год назад

But...How do You keep it at a consistent 125 the whole time I don't get it.

@BrianPex Год назад

This is the problem. You’d have to figure out the perfect amount of water for the pan you have and then the perfect low setting on stove to get it to stay at that temp. HUGE part that’s just glossed over. Not easy at all to do.

@cubeinacuber 9 месяцев назад

How long did u cook the steak for, i cant measure temp from sous vide, i dont have wireless thermometer

@minien90 Год назад

Lol. So how do you get the water to stay at an exact temperature? That's kinda the whole purpose of a sous vide machine..

@me-tx2ws Год назад

Let it sit in the water for 876 hours

@janclierinck 4 месяца назад

A good cook would add, temperature and time. Guess the latter is a guess and touch like you touch a steak on a grill and test the bounce and resistance of the meat. Hard to do in hot water, huh!?

@suadhalilovic1501 10 месяцев назад

That's how I always do it, I just use hot water straight from the tap and top up a quarter with boiling water fully marinate the meat before putting it into the bag and submerging it. Then as I cook on high for 3 minutes either side I put some garlic and butter over the top for 20 seconds a side and serve, hell no don't even let it sit, get into to it😅

@bubmer Год назад

Josh not following his own mythmucher rules by salting that steak after cooking

@ADominacja Год назад

i bought a cheap sous vide machine for like $50 and given that I don't have to constantly monitor the temperature by standing next to the stove, I think it was a good investment. But if you're willing to put in the time and just want to try this method out, you can do it like Josh and save some money.

@aperson1181 3 месяца назад

what appliance did you use, do you have a link?

@myEGObig Год назад

"Exactly 125°" *thermometer says 127*

@PrimoSchnevi Год назад

WHAT DOES HE HEAR JOSH??

@nevinehanafi4148 Год назад

How long did you leave it in the water and how did you control the water temperature please

@shmooify 3 месяца назад

Next we need the Temu sous vide

@billeinstein5569 Год назад

I hear butter in the bag is actually a no no when sous vide it draws out flavor from the steak

@ganjagremlin1848 Год назад

How long do you boil for!?!?!?!

@xipalips Год назад

It shouldn't be boiling, but if you just meant that as in "heating the water" approx 1 hour per inch thickness is a good rule of thumb for not-seafood. If you're maintaining the exact temperature (easier with a machine by far) you don't actually need to worry about overcooking so an extra 30 mins is no biggie.

@convincedquaker 10 месяцев назад

@@xipalipsOne hour per inch is a myth. Only applicable to thin cuts. Doubling thickness quadruples the cooking time. Dr. Douglas Baldwin's "A Practical Guide to Sous Vide Cooking."

@crow2535 Год назад

Couldn't you use the same butter from the bag to fry it in the pan? I would imagine there is a lot of flavour left in there 🤔

@Jake-xy9lt Год назад

You could, but there would also be myoglobin and other liquid AKA water in the bag as well. If you cook your steak in that you'll strip any maillard reaction that happens from searing in the iron skillet. You can obviously reduce the liquid down so this doesn't happen but it's easier to just use new butter. You could alternatively add that liquid to some corn starch and make a pan sauce for veggies or whatever side you paid with the steak though.

@convincedquaker 10 месяцев назад

Save the butter for the sear. DON'T put it in the bag.

@polk-e-dot8177 11 месяцев назад

this channel becoming a real cooking channel is the wildest thing. I always expect something batshit to happen midway through,.

@Knightcommander69 4 месяца назад

You should never sous vide protein with butter. It dilutes the flavour. Keep the butter for searing

@superque4 9 месяцев назад

*Use the melted butter from the bag to baste the steak instead.*

@lobu_zet_zet7481 Год назад

Adding butter to the bag actually dilutes the flavor of the steak, so it won’t taste as good as if you did it without the butter

@RightDivide Год назад

It's a personal taste thing - I personally like the taste of butter almost as much as I like the taste of steak!

@chrismanuel9768 Год назад

"It won't taste as good"? Only if you're a maniac that only enjoys the taste of pure meat without seasoning. Normal people enjoy foods that are flavored.

@lobu_zet_zet7481 Год назад

@@chrismanuel9768 It lessens the beef flavor, it's not as good trust me. Use the butter to baste the steak after

@okamirosa2832 Год назад

@@lobu_zet_zet7481 butter flavor > beef flavor

@MadiganinPeach Год назад

@@lobu_zet_zet7481 "it's not as good trust me" has someone explained the concept of opinions to you?

@Izzy_Dead Год назад

That steak could have used a light grill weight for a better crust, but I'm not complaining!

@johnnycashew9101 Год назад

So... just salt and pepper??

@eytan1815 Год назад

I season before sous vide and I found butter ruins it it sort of washes the flavor out

@user-op2ro5xt9d 5 месяцев назад

why vegetable oil? why not tallow or just the steaks natural oils?

@eugeemz6591 Год назад

Haha, i was always thinking why you need those things and if you can just boil it in a pot

@_Fuscous Год назад

The sous vide machine just makes sure that the water stays at the same temperature evenly for as long as it's turned on. It's so you can just set it and forget it for a few hours.

@axeavier Год назад

Constent circulated exsct temp, pot cant do that

@nimbusentry7093 Год назад

I did this method until I got a proper sous vide machine. Simply put, I'd never go back, this video skips over how much time is spent with a kettle and the thermometer trying to maintain the temperature. Tricks to make it easier? Don't do it in a pot, do it in a cooler box so the insulation maintains the heat easier. Even better? Buy a sous vide machine.

@Sardiniee 6 месяцев назад

Send link to tht “5$” thermometer

@luigiviking3667 Год назад

If we got garlic butter onions you got the base it in here and wine and a whole bunch of other stuff cool though

@TheFriendlyPsychopath. 11 месяцев назад

My pullout game would be weak AF with Lilly!😏

@MrShooter72 Год назад

Kind of feel like we missed a few steps here. Water temp is where we want it. It’s just going to stay that way for the next few hours?!?

@convincedquaker 10 месяцев назад

This method is annoying. Particularly when immersion circulators are so cheap.

@sk-nv1xb Год назад

Don't put butter in the bag and season it before you put it in the bag

@shannonlynn488 Год назад

Butter dilutes the flavor never use butter when you sous vide

@bigboymalloy2261 Год назад

He said exactly 125 but it was at 127 he lied to us

@ricosuave4275 9 месяцев назад

Is it safe cooking with ziplock bags in hot water? Won't the chemicals in the plastic leach out?

@aperson1181 3 месяца назад

thermometer?

@MrConsoloj Год назад

that thermopro thermometer is not 5 dollars.

@casterakabadman805 Год назад

If the meats not cooked over fire it's a no go for me

@vdoza33 5 месяцев назад

That was a thin steak though. Probably would have been faster to just cook it in the cast iron 😅 Still gotten the pink and sear. Ripping hot pan for a thinner steak.

@Arob4343 Год назад

I’ve been wondering if you can sous vide without the fancy equipment. Thanks!

@convincedquaker 10 месяцев назад

It's a lot of work. A high quality instant read thermometer is an absolute must.

@nebulacontroller9161 Год назад

Doesn't a rive cooker work aswell?

@asdfasdfasdfasdf909 Год назад

No butter in the bag! That is a crime!

@chillaxtree78 2 месяца назад

Spiced with lots of endocrine disruptors.

@Firejet4. Год назад

For how long?

@-VINihilist- Год назад

Can i do this with a sirloin or rump steak? Or does it have to be a subpar cut?

@DontHurtMeSir Год назад

He just picked the cut that provides flavor.

@convincedquaker 10 месяцев назад

Absolutely can not. You'll be breeding toxic pathogens that can't be seen, smelled, or tasted. Can't go longer than 2-1/2 hours below 131°F.

@whatbuttondoipush Год назад

Sou vide is like $25 on ebay

@GojosBackHand Год назад

You're over handling the steak bub

@hey_james Год назад

Why the butter in the bag?

@convincedquaker 10 месяцев назад

Ignorance.

@blakegracia5892 Год назад

Does anyone know if its ok to use salted butter?

@jamescreech2924 Год назад

Sure u can not alot

@tulin_enjoyer Год назад

This felt too normal.

@DrZbo 5 месяцев назад

Pepper in the butter butter pepper pepper butter pepper pepper butter butter

@GregoryMcBride-qf7hx Год назад

Kanye literally hears sports because he lives under a sports stadium!

@transgenderific1507 Год назад

So, you made sous vide steak the same way as if you used the sous vide machine.... ....congrats, you did nothing new

@lovesickpoet99 Год назад

Oh no lily turning into degen.

@stifflers69mom1 4 месяца назад

How long does it take to get to 125? …..how do you know it’s at 125?

@Proven_Data Год назад

What happens if you are souvee and then over night salt brine and or dry age?

@convincedquaker 10 месяцев назад

Dry brine FIRST, then sous vide.

@angelfire8070 Год назад

No way you can keep it at the right temp. A Sous code is only like $75. Money well spent.

@ctk4949 Год назад

Cant be any Ziploc bag, has to be a high quality one!! If you don't have a gas stove, no way to keep the water at 125F!!

@albertd850 Год назад

there’s plastic in the air we breathe. live a little

@ctk4949 Год назад

@@albertd850 Enjoy!!

@okamirosa2832 Год назад

@@albertd850 truly delicious

@brianlancaster6697 Год назад

Not necessarily high quality it just needs to be a ziploc freezer bag

@ctk4949 Год назад

@@brianlancaster6697 Ya true, just dont use dollar store ziploc bags. lol

@The_Crazy_Monkey75 4 месяца назад

I don't think i could be beside the thermometer for hours adjusting the heat.

@marlan5470 4 месяца назад

There are thermometers with a little clip for things like this, cheese making or yogurt making.

@adlermedina4106 Год назад

I don’t think he realizes that there are LITERALLY 2 CUPS OF BUTTER, on that one steak. Say goodbye to your 40s🤣🤣🤣🤣🤣

@childcannibalism5080 Год назад

40s? Haha foolish of you to assume I'm gonna make it to my 30s

@mattyg8132 Год назад

Make sure at 125 Boils arse off it 127

@xXxtoodeeepxXx Год назад

Normal plastic..is that safe?

@pearlygirl88 Год назад

Nope.

@convincedquaker 10 месяцев назад

Yes. It's food grade plastic. BPA-free. Low temperature.

@convincedquaker 10 месяцев назад

@@pearlygirl88Wrong.

@mw17890 Год назад

this video almost blew my ears out fr

@skcocemag Год назад

Don't put butter in with the bag! And I'm not sure if those bags are cooking safe?

@convincedquaker 10 месяцев назад

Bags are safe at this temperature.