Alirighty folks, I've tried the dishwasher steak with both a vacuum sealed bag and a ziplock bag and my goodness I have never cooked a more perfect steak in my life. Came out a perfect medium rare and gave it a very quick sear. Just make sure you season before putting it into the bag with oil and seasonings of your choice (I used salt, pepper, fresh garlic, rosemary, and olive oil), pat it really dry before searing it, and if you are using a ziplock bag, make sure to suck as much air out as you possibly can and I'd even recommend double bagging it just to be extra careful. One other thing I would like to point out is that you should do it on the top shelf of an EMPTY AND SOAPLESS dishwasher. If you think it's wasteful of water, don't sweat it too much - dish washers use about 15 L of water per cycle, which isn't too much... but you can do an express wash and extended dry cycle and you should yield similar results (it might come out on the rarer side of medium rare, so give it an extra bit of time in the pan when its done).
thank you for sharing the skill! (translate to Manderin) (孤陋寡聞的我第一次聽到這做法，家裡沒洗碗機，翻譯有錯的話歡迎指正~~~) 好喔大家，直到我試著用洗碗機煮(?)真空包及夾鏈袋裝的牛排，才我發現過去我的人生沒煮過完美的牛排。那種完美5分熟加上快速炙燒過的牛排。 在放入袋子前，確認你的牛排醃料，抹油加調料(我是用塩、胡椒、新鮮大蒜、迷迭香、橄欖油)，輕拍到醃料浸乾後再炙燒。如果你用夾鏈袋，要確保袋中的空氣抽出，然後我建議用兩層袋子裝。另一個重點是洗碗機最上層要淨空且無皂(?)。 如果你怕浪費水，那可以別蒸(?)太久──通常15L一循環的洗碗機就足夠，但你會發現加上快洗(?)跟加長烘乾(?)的話，其結果並不會差多少(然後蒸完還會有點生，要再悶一下才會是完美半分熟)
yeah I mean he's literally right, I agree with him. If you vacuum seal the meat, and don't want to waste money on a sous vide machine, then why not do it the easier way? There's no bacterial growth in a dishwasher like he said, it's literally just heat from the water that's cooking the steak. And for the comments about how the water temp is hard to control, then you can just check on it intermittently to see if it's done. Why is everyone so against it?
@@am5ters504 I swear I remember watching a video from Ann Reardon saying you shouldn't cook meat in a dishwasher as you not only can't control how high the temperature should get, you also can't control how long you need to hold that temperature for in order to kill off bacteria. That and you need to keep track of the temperature with a meat thermometer since you obviously can't monitor the temperature of the meat from the dishwasher displays. I may not be a food scientist but Ann is and I'm not taking any chances
Honestly, I relate to liking low-effort cooking cause having to clean the mess you made after cooking is such a hassle and especially when you're on the work grind, you can't waste too much time on just one meal. Also I wanna make cake now with a rice cooker to see how it tastes EHEHE
as someone who cooks almost daily yep cooking can be fast but damn the cleaning up is so much trouble sometimes it doesn't feel worth it to cook. Making cake in rice cooker is really nice, you basically get like a steamed cake, moist n fluffy mmm. Honestly you can make so many things using just rice cooker it's insane.
Honestly mood, i cam relate to knowing how to cook and having a bunch of culinary knowledge from like watching too many cooking videos, but having little to no actual cooking experience Though having the knowledge and ability to follow recipes already gives you an edge over most people humu
I feel like everyone in chat disrespecting instant ramen have never known a college dorm experience a day in their lives lmao, when you've emptied out the mini fridge and the caf is too far away you figure out a way to chef that shit up
Shu is a type of person who puts his toothbrush as far away from toilet as possible and always closes the toilet bowl’s lid before he flush, and these people want to argue with him about what is sanitary or not? Lol
Someone did try to sous vide salmon in a jar full of broth before to see if not only worked, but if it was also safe to eat. They stuck a food-safe thermometer (the kind with a long, heat-resistant wire attached to it) into meat before putting it into a sealable bag, and running the dishwasher. Throughout the wash cycle, they monitored the temperature climb to its highest point (61 degrees Celsius) and where the temperature dropped between rinse cycles. They learned that the temperature dishwashers used--even at its highest setting--is not enough to make the food cooked to the right food-safe temperature (which is 74 to 75 degrees Celsius) and is more likely to GROW bacteria, making it borderline dangerous to eat. So it's more likely Shu would end up getting a really bad stomach ache or food poisoning from whatever food experiments he might wanna do with a dishwasher. Someone stop the Magicman for his own safety.
Some extra points to discuss * In general, beef is typically more food safe and can be cooked at a lower temperature than other meats (chicken, pork, fish, etc.). According to J Kenji Lopez Alt from Serious Eats, a medium-rare steak is fully cooked in a sous vide at 54 C in 1 to 4 hours. * However, some dishwasher settings do not maintain heat for very long for energy efficiency reasons. The idea is longer but colder gives a good enough cleaning effect. For more info, Technology Connectipns has a good 30min in-depth explanation on how these machines work and how one is supposed to use them. * Haven't seen the video you mentioned, but putting broth to the thing to be cooked increases it's thermal mass. This means the salmon+broth takes longer to increase temp given a heat source. So this experiment is not completely 1-1 to just meat, but still relatable to thicker/heavier cuts of meat.
Actually Shu not wrong cuz if he add ingredient that not include in the Instant Ramen so that mean he turn it into a new version and that count as cook tho lmao .
No, no, no, he has a point tho? If you can cook it properly (hi Mysta :)), then go for it. Cooking, by definition, is heating up a combination of ingredients to create a dish for consumption. It does not specify what device or instrument you use to create that heat. Therefore, instant ramen is justified, and dishwashing steak is justified if it is properly prepared.
@@MisakiRivaille Yes! It's maximizing what you have! Like you can steam whole fish in rice cookers, there are people cooking with coffee pots. It's the wonderful wild west out there!
i hate to break it to some of these ppl in chat but low-effort cooking w/ pre-made or canned goods is still cooking lol! Shu never said he was a great cook just because he knows how to make eggs and such, in fact hes even said "I'm not very good at it" and claims he has "basic culinary" knowledge. i would understand if, like Mysta, Shu claims he knows how to cook and hes really good at it then says he only knows how to make the most basic of meals. not to mention the whole thing w/ cooking using other appliances that dont otherwise make sense to cook w/ has been a thing and is typically pretty sanitary (when done right) w/ decent results. yea it's weird, but it's viable, so dont knock it 'til you try it
I think ppl just don't know what sous vide is and the appeals of using this method to get a perfectly cooked steak. It's not gross it's innovative so you don't have to buy a sous vide machine and waste more water.
Same, I've mostly done dishes that seemed easy enough because I never cooked often for my family. I've made shakshukas, eggs benedicts, souffle eggs, polentas, and mostly anything that can be breakfast meals. Haha, but at the end of the day if I need a meal I would just wait for food or cook up some roast potatoes lmaaooo
That part about avocado bread was very funny for me since I live in a country where avocado and butter were pronounced exactly the same and my brain was like GOD THAT MAKE SENSE HOW??? And yes, in my country people do prefer making cake with their rice cooker since not everyone can buy or use an oven, I myself have tried and it came out great 😊
i love how people think it’s unsanitary imao. Oh also i remembered since global warming is a thing you can actually cook on cars or street when it’s hot enough outside in summer(ofc you shouldn’t do it right on the street or car but there is potential if you put there a pan or smth ;)
Shu watch some interesting stuff in his free time huh, the way they're all based on weird way to cook food is questionable, but interesting nonetheless
Whenever I cook I tend to do simple stuff because I used to be afraid of opening the flame for a long time, I also used to have the hobbie of reading recipe books but since there was never the habit of getting more that aren't holiday related there wasn't many recipe things to look up, in the end I go back to the simple food but try to put enough effort on it so it doesn't feel lazy I guess only people that have experience not having a cooking thing like an oven to bake can appreciate the random knowledge or "you can use the rice cooker for this too"
I understand where Shu is coming from, I'm not the best at cooking (I'm still struggling with cooking rice because I burnt it the first time sadly) but I know how to cook some breakfast meals. For example, sunnyside up eggs, recreation of the breakfast sandwiches at McDonald's, grilled tofu, and some other ones I can't think of at the moment.
