Tenderness and texture are actually things that Food Scientists care about, and they can be objectively measured using a couple of methods -- Warner-Bratzler test or texture profile analysis (TPA) aka the "two bite test". I bet someone would be happy to do a collaboration with you and test some of these methods, as scientists love when they can do science for fun and curiosity. A university with a Food Science program, like Texas A&M, would probably have the devices and would love the opportunity to let students work with a popular RU-vidr for science, or a professional lab might even be happy to do a video with you.
The University, yes. The professional lab, if it has some likely means of helping sales without risking harm to them. But that's great info. Id' never heard of Warner-Bratzler tests. Thank you
First thing that was on my mind :) Try 2 options - one full sous vide in a bag, and second one on grill, after some time in cold "sonic" water (ofc in a bag too)
So i did this last weekend with a Tri-Tip @ 55'c (130'f) for three hours in my ultrasonic cleaner, then finished it off on my Weber BBQ with some mesquite wood and it turned out incredible. Much more tender than any tri-tip i've ever had.
Guga & Nate need to make an ultrasonic sous vide machine. Having both built into one device could be the future of sous vide machines. With the added tenderness provided by the ultrasonic generators it should become a standard feature on them.
Dang, with ultrasonic sous vide making it tender while not changing flavor, definitely want to see what it can do with those dollar steaks, eye rounds, or a brisket
See, NOW you already know that it's time for the $1 ultra-sonic streak challenge. Guga has been trying FOR YEARS to find the best way to tenderize cheap cuts of meat and this ultrasonic device seems like a way to do so without impacting the flavor. That being said, since it's a Sous Vide technique I'd like to see him try several different cheap cuts of meat done in this fashion.
I can see myself in Shark Tank unveiling The Ultrasonic Cooker. Basically it would be the sous vide device combined with the Cleaner but looks and functions like a kitchen appliance. Then eventually I’ll walk out with no deals 😞
@@Eyes0penNoFear It is a thing but they're still using a regular ultrasonic cleaner for cooking. What I mean is a cooking container thats meant only for cooking that provides the ultrasonic and of course the heat. I did a quick search and couldn't find this, maybe I missed it.
You've opened a can of worms here. Now you need to show what the ultrasonic can do with tougher cuts of meat. Also, how about different ultrasound duration? 30 minute, 45, 60, 90 minutes? Love your "Monkey bread" idea. I'll definitely be giving that a try.
Nate is a great combination with you guys! Seems to have great humor which goes with your humor. Haven't seen one of his videos yet but I will. I suspect he has a lot more ideas for experiments as well!
@@benelson12 Yeah, i found him through TKOR. I was sad to see him leave, i loved all the experiments up until grant died, once grant died its like they became strictly a kids channel. They used to do so much cool things. Thats probably one of the reasons nate left.
The ultra cleaner was interesting. Can you try it on tougher cuts that need longer cook times to see if texture and cooking times change and of course flavour 😋 😉
it would be interesting to know how long the Ultrasonic needs to be on, to tenderize a steak, and if it also would work if you "tenderize" it befor sousvide cooking it.
I made a version of the savory monkey bread for dinner. Thanks for the idea! I didn't have big biscuits but I did have a package for making "monkey bread". I tossed the sugary liquid packet and used just the dough. Mine had Beef, Moz Cheese, shallots, garlic, bacon, Bullet Whiskey(to deglaze the pan), some miso paste, truffle seasoning and truffle oil. Topped them with "Menage Butter" from "carrvalleycheese" which is a rich butter made from a blend of goat, sheep and cow's cream. I lucked out and got that amazing butter at a super discount from Grocery Outlet.
Honestly, I think a pretty cool experiment for something like this would be to put an immersion ultrasonic agitator in a yeti cooler and do the sous vide holding method for brisket. That would completely change the dynamics of a brisket. I can also only imagine what this would do do chicken breasts, thighs, wings. Can you also imagine doing ground beef like this? Or even making a London Broil steak be a poormans filet.
@@Charok1 using hot water in a Ultrasonic Cleaner can be done typically you want to be careful though because heating could potentially damage the unit if it isn't also a heat sanitizing type
I made the side dish for dinner tonight (cuz I feel a lot of your side dishes would be great meals in and of themselves). Just omitted the habenaros and possibly used a bit more wine (no measurements to go on lol) and everyone loved it, even though it came out slightly doughy. The butter sauce is AMAZING.
It seems that the ultrasonic treatment does the work of a "hammer" type tenderizer, without so much effect on the exterior. Though it did seem to separate the meat from the connective tissue or simply mechanically break apart the connective tissue a bit on the easy axis. Looks like the treatment might be a good technique, and there's probably a sweet spot somewhere. There's usually too much of a good thing.
If I had an ultrasonic machine, I might do the tenderizing in a separate step from the cooking. That way you can tenderize for as long as is needed, depending on the type of meat. And you’d have all the cooking options available, not just one.
Nate is one of my favorite people on the Internet, if you haven't seen any of his stuff. Go watch, now. So glad two of my favorite RU-vid channels got together!
He should surprise Mamou with a few eye-rounds made with sous vide and the ultrasonic and finished with butter and the torch. Bonus if he presents them as filet mignon
Here's something I don't think you've tried: Fermented Shrimp Paste. Also known as BAGOONG in the Philippines and most southeast asian countries. Commonly found in most asian supermarkets or well stocked asian sections in mainstream american supermarkets (ie not that hard to attain). Perhaps try initially as a compound butter? Or a dry aging method? Or a marinade when putting into sous vide? I'd be interested to see if you're down for trying, Guga.🤔
As jewelers, we use these machines all the time to clean jewelry. A friend of mine learned the hard way to turn it off before sticking her hand in for any extended period of time. She was rooting around in there for a few minutes to find a tiny stone that came off. When she pulled her hand out, the skin was sore, raw and bright red. So yeah, not surprising that a couple hours in an ultrasonic would do this. Might have to try it with mine at some point. 🙂
I am shocked! I thought the Ultr-Sonic treated steaks would not have made any difference! AND if it worked for steak, then it would also work for pork and chicken and other meats! I gotta see if this would work for even some fruits that are not easy to chew!
will probably work on most things because it just tears the fibers apart. I'm guessing if you cook potatoes or carrots like this they will get a grainy texture though
do you ever make beef jerky? if so, i'd be interested to see whether blasting beef with ultrasonic waves before curing/drying would make a difference in the jerky's outcome
Once in a class the teacher took 10 minutes to give the recipe of ultrasonic fries, I have always wanted to try them. You have to cut the potato, put it in a bag with salt water and submerge into the ultrasonic bath for 10 or 20 minutes, then you pet them dry and fry them as always
So this means, that the lesser-priced, lean and more tough cuts of meat as: chuck, brisket (/corned beef), shank, plate (skirt, hanger steak), flank, and round (/eye of round/top round/london broil) ... have just gained massive price appeal. You can make them more tender, juicy, and edible at a lesser price. With hyperinflated prices going on - this now makes more sense in using this ultrasonic and sous vide method - and still be able to enjoy good cuts of edible meat at affordable costs. More bang-chew for the bucks. Shhhh - don't tell this to steak restaurants as they will switch over to these cuts and ultrasonic machines - and make more profits - if the customers are not told what cuts of meat they are eating.
I loved the collab! You guys made it educational and funny! Great work guys. I’ve been watching both of you for years now and I rarely miss one of your videos. As soon as I saw it was going to be a supersonic steak I had a feeling it was going to be Nate at the controls lol great work fellas!
These machines are designed to be used on metal, not plastic. My experience is that it breaks down the plastic. Basically, no plastic, in my experience, can withstand that frequency of excitement without breaking down. If it is breaking down those plastic bags, it is migrating the plastic into the meat. A miniscule amount true, but the same was said about BPA or cooking in bare aluminum.
To all the people watching this video I can tell you I tried both pineapple and mango as tenderizers, and they both make the steak taste sweet like fruit, and not savory like a steak should taste. I prepared the fruit in exactly the same way and tenderized the steaks for the exact same amount of time.
Hurricane Ian took out my electricity for weeks 😭 now binge watching all of his videos 🤣. Can't wait to get a new house so I can start trying these recipes myself 😊.
You also need to try a marinade penetration experiment in the ultrasonic machine. There are several people who are experimenting with rapid flavor infusions because of the ultrasonic machine.
It makes sense to combine tougher cuts with ultrasonic wave/sous-vide heated water baths. At some intersection point, sanitation and tenderness might merge without needing the longer cook times found with sous vide.
I love watching KOR . They have some awesome experiments. You should try doing a dry aging experiment using pure capsaicin, liquid smoke, and mango. I think it will be amazinc
That side dish! I saw this vid when it dropped and I had to make those one day this week. I used breakfast sausage rather than ground beef and they turned out amazing. I'll say this... wrapping those little buggers was a challenge and you skipped over the messy and hard part! Still a keeper and despite the pain in the hind end, I'll make them again.
