i did a 48hr corned beef in mine, best i ever had.

Top tip.

Also, eat the bag.

@@cakesteak eat your own bag.

I agree 100 percent that is what i do with sous vibe

An advantage of starting with the fat cap is if your fat cap is thicker than your steak, searing it will reduce it's size a bit so that when you begin to sear the main surfaces of your steak, the fat cap will not block the edge of the steak from searing.

Sous Vide Everything / Guga Foods reference.

I thought Dan was going to say that.

His recipes are great his narrative/dialogue is horrible... And he loves loves loves his torch... Much better with a grill/ pan sear..

Les dewiiit!

Just click on Sous Vide Everything and your search for the perfect steak is DONE!

DUN dun, d-dun d-dun...

@@Juice1984 du DUN du DUN derdily DUN.

So I read through the comments (after my rather nasty bit) and cannot believe, that there are so many other nerds like me, who are following Sous Vide Everything... Chef Steps someone?

@@Dominikmj everything in grams.

@@Dominikmj Guga is entertaining, along with the regular other two, especially Ninja's reaction to his first bite.

Yes, but on the other hand, you can start SV from frozen steak by just adding a couple hours to the cook.

"fool proof"

@@bereasonable8018 Speak English…

If you've not yet checked out the "sous vide everything" channel, do so now.

You can look beyond the entrees. The best cheesecake I've had has been sous vide; and chocolate pot de creme is outstanding (and then of course there is layering the chocolate pot de creme on top of the cheese cake ... and then adding cherry pie filling). For myself, I need to start looking at side dishes more.

They weren't edge to edge. -Not bad but not what they claimed.

He cooked it on too low of a temperature for that, but otherwise I agree.

Agree. The fat side needs a crispy texture

I just wish I didn't cut up the bag and eat it. Too bad I didn't watch this video before I cooked my steak.

@@Soupy_loopy Mmmm…plastic…😋

I feel like you actually run the risk of the steak becoming overdone when you insist on browning all sides. Besides, I actually like the texture of having two crispy sides with a soft middle.

I tried reading Kenji's book. -He's and idiot. The best thing he's done is shown heat distribution in cast iron with pics (flour test). In regards to 2.: How about using no bags? -I've gotten better results without paper towels or sous vide. 3. - I roll my eyes at this one. -Most if not all people are going to buy pre-brined meats. -Why? -Because they weigh more at minimal cost and produce better results for everyone (most people) not following ATK.

@@madthumbs1564 Absolute ignorance at it's finest. Just say you're afraid of change.

a great idea

Jim Clark, N5QL - I sometimes let an electric kettle start it off.

Oh yeah, buddy? Well, I installed a special hot water tap that has water at exactly 130°F, all day, every day. LOL

Even better for getting over 180 F for veggies, unfortunately my every day machine is a Mellow, since it takes up so little counter space we leave it out, and the Mellow won't start if it thinks the water is too hot, what a strange decision.

What he means is the salt can actually do that while in the sous vide because it is "cooking" at such a low temperature.

Overnight dry brining is even better.

You are salting the steak, putting it a sealed bag, and cooking it for several hours. The salt and heat are going to have time to work their magic. The sous vide method does a fantastic job of tenderizing meat. A brisket that has been kept at 155F in a sous vide bath for 72 hours isn't going to require a lot of heavy chewing.

Me too Billy, and I just have to add that Dan is one HANDSOME guy and his boyfriend is one lucky guy, well to be fair, they are lucky to have each other :-)

I was thinking the very same thing.

Agreed! Dan is the man

It wasn't edge to edge, wasted a lot of plastic and took a lot of time. -It could be better!

@@madthumbs1564 You sure do cry a lot. Must be a Democrat.

Reverse-sear über alles.

I use an old style styrofoam cooler for my larger stuff like pork loins. Works fantastic.

I just use a weed burner to seer the steaks. Literally 10 seconds per side. Sear*

You can add it to a flour gravy, or use as is at the cooking temperature. BUT, if you heat it to boiling, protean in the juice will coagulate and not look good.

A good question and great answer

I wouldn't hesitate to add just the juices instead of chicken broth (or combined with chicken broth to equal the 1/2 cup) just make sure to strain off most of the oil that was put in the bag first and only use the 1 TBS he mentions in the recipe.

@@stuartlevy9437 Wouldn't the same thing happen to the 1/2 cup of chicken broth as well?

​@@jbrown7441 chicken broth and the drippings in the bag are not really the same thing. I work in a place that smokes meat and we use the drippings for jus but they do not behave the same way as broth or stock does. They both have separate uses. I wouldn't use the drippings for a pan sauce.

Nothing is juicier than a man with nicely cut fingernails! Dan - 1, Steak - 0!

@@Layput I'm sure that it is Layput :-)

Steve Miller Actually, you can.

jberkhimer I’ve heard that raw garlic ends up tasting metallic or just off after being cooked sous vide, so I generally use granulated garlic. Has that off taste been your experience?

EXACTLY!

You simply don't know better. I would never call that edge to edge.

mad thumbs whaahhhhhhh. take your mad thumbs and go cry on another channel. making negative comments on everybody’s post. so sad a life you live.

Yes, but you get a better sear in the pan, and then you can make the pan sauce.

Yes he does Christopher, and I bet he taste even better :-)

Hi there. How many hours do you cook in water? And at what degree?

@@illuminatistboy For a lean cut, like tender loin that will have little fat or marbling, I would cook 129-130f. For a fatty cut like a ribeye I would cook 135. Those are rare and medium rare. Medium rare breaks down fat the best so you want that on a fatty cut. 145 would be medium and 155 would be well done. I suggest at least 2 hours, up to 3 hours for cooking. That's where sous vide shines because at those cooking times it breaks down the meat fiber really well.

That's why I season my board, not my steak

asdfrozen I prefer to season my tongue directly as I’m eating instead of my board.

No. The pepper survives it fine. Toasted pepper is great. Burnt pepper is not. Takes longer and hotter to burn. Your steak would be a burnt hockey puck by then.

Nice Adam Ragusea references 😆

For me, a well-seared steak cooked to medium rare needs only a light sprinkle of salt right before cutting into it. The caramelized crust contrasts wonderfully with the salt.

Check out the "Sous Vid Everything" channel here on KZfaq.

Chicken breast at 150° (yes, 150° Fahrenheit) for 2 hours is quite good (juicy, too).

Down load the Anova app for cooking guides. It's the best method for doing fish, ribs, eggs, vegetables or anything you want to eat. I also use it to sanitize my CPAP mask, tubing and water tank.

If you have a sous vide circulator you can turn the temp down to 32, so it doesn't heat at all, and use it to defrost your meat quickly in the circulating water. It defrosts much faster than just water alone. Put the meat in a ziploc bag and then in cold tap water. Add ice cubes if it doesn't drop down low enough after 15 mins or so to be safe during the defrost period. I like to make sure the water is 42F or cooler.

...more temperature control

Lol, no. They were not edge to edge. I've done edge to edge in All-Clad with burned edges and no paper towels or plastic. You don't need Sous vide to get better results.

You'll love it. It's also worth getting a vacuum sealer, so you can just pull stuff out of the freezer and drop it into the water. That is, if you're as lazy as I am. Also no risk of getting water on your steak, if it's sealed. I got my Foodsaver for about $10 at Goodwill or Salvation Army. With new gaskets, it's as good as new.

@@madthumbs1564 Preach. I've made steaks as evenly cooked vide using only a skillet, but I could never do it consistently: it requires a lot of experience and technique. Reverse-sear is the way to go for most people. It's arguably more foolproof than sous vide, since searing a dry steak is so much easier. No special equipment, no plastic bags. Put the steak in a rack and pan in a low oven, take it out when it reaches sear-ready temperature (use a thermometer). Takes about as long as sous vide, offers even better results.

Sous vide is pretty foolproof. Highly recommend.

@@Paelorian there is no other method that compares to sous vide. A steak left to rest at 135f for 2 hours is infinitely better than a purely pan seared or grilled steak. They are far more tender while being just as juicy. The fat render that occurs while it slow cooks is beyond compare.

I think you mean the meat's fat? The flavor of oil on properly seared meat is almost nothing. -It's no longer oil.

The oil adds nothing of value and absorbs flavor from the meat. So it's a waste of oil and steak flavor.

Agreed. My Food Saver would draw the oil up out of the bag while trying to seal it. Then an oily partial seal results. Displacement works better for liquids but get the air out using a cold water pot first. Then drop it into your heated sous vide. No burned skin

@@djbone604 You hit the seal button when the oil approaches the sealing bar. Piece of cake.

Just set your sous vide circulator to 135F. Unlike cooking on a grill or in an 350F oven, where it's easy to overcook meat, you can't overcook meat if you leave it in after the time that it hit 135F all the way through. You could undercook if you don't leave it in long enough, but once you've cooked it "long enough" the roast isn't going to change that much if you left it at 135F for an extra couple of hours. Being in a sealed bag, it isn't going to dry out.

Creambee, Guuuuuga!

Guga would hate the oil put in the bag though lol.

@@robertschneider1977 HAHAHH. That my FIRST thought!

Guga! Guga! Guga!

Butter in the bag on steak? No. See this kzfaq.info/get/bejne/nrSkpNVp3cXZZ30.html You can learn much more from his Sous Vide videos and experiments.

They are in my state. I went to Outback last night.

You can get better results without sous vide. They say edge to edge, but what they showed was a failure or the results I'd get if I was in a rush.

@@madthumbs1564 You can get equal results either way. I like cooking my steaks sous vide, but sear them at a higher temp for less time. No gray ring.

Pot on burner takes way more monitoring than hot water circulator, really defeats the purpose

Yes! He should have done that, agreed.

They did yes. Joule came out on top I believe.

@@aaronbeckett4862 Joule was a Chef Steps product when introduced a few years ago. Under $200 and the smallest of the sous vides at the time. I use the Anova and it's great too.

*John Adams* They tested sous vide devices a few years ago, and updated the test last year. They don't recommend the so-called sous vide "ovens," but recommend several immersion circulators. The Joule was the winner of the most-recent test of seven models. The only "Not Recommended" model in the test was the Gourmia GSV130 Digital Sous Vide Pod.

They didn't achieve edge to edge. -I have burned a steak and got real edge to edge medium in an All-Clad without paper towels, baking soda, sous vide, etc. Most home users have no real use for Sous Vide. -It replaces Sous Chefs in restaraunts.

Absolutely true

you literally took the words right out of my mouth.

Yeah he went overboard worrying about the air and smashing the streaks down really hard. He could have just let the displacement method do it without adding any oil or pre-smashing it. Unless you leave a huge air pocket around the meat it will not be a problem.

She said we could.

I’m sure you could! 😊

If you adhered to a correct temperature table in order to pasteurize the steak, then it should last longer in the fridge than a raw steak. You could eat it without pasteurizing it again in the next few days, just heat until warm. If you're going to sous vide to reheat, you can pasteurize again if you want, for maximum food safety. I've reheated leftover steak sous vide, but since reheating takes about as long as cooking it's more practical to make the steak as you eat it. If I'm pressed for time at all, maybe even if I'm not, I would reheat the steak directly in the pan, like I'm searing it again. I also don't sous vide any more since I got into reverse-searing which is easier and gives me better results. I just cook the steaks in the oven at low heat around as long as I'd sous vide them, then I sear them. They are evenly cooked and the dry exterior makes a fast, great sear and crust. A fast sear is important for preserving the evenly cooked meat, sear too long and you'll overcook the steak. I've done that several times with perfectly sous vided steaks.

beef stock has an overpowering flavor and is typically quite salty if you're using off the shelf varieties.

@@brianharder7714 true, unless you buy the low sodium variety.

Exactly!

Waste plastic and pollute the earth and get inferior results like they show.

Watch sousvideeverything for what does and doesn't work for protein (pork chops are amazing). Try some searches for other ideas, I pasteurize eggs that I can still whip the whites for ice cream, for corn on the cob, that sweat potato/marshmallow thing, baby carrots that I glaze with honey in a pan afterword(veggies required at least 183 F), cold brew coffee in two hours, I've seen things made with small canning jars like culturing yogurt or crack free cheese cake, and someone used one for cooking the mash to make beer.

Oh man. My favourite is thicker cuts of meat. Sous vide is the only way to cook a 3" thick pork chop for me. Turns out perfect every time.

@@madthumbs1564 you've obviously never experienced a sous vide steak. As for your plastic misinformation, the US only attributes about 3% of the world's plastic pollution, which is essentially nothing. You are worried about Asia and Africa, which attribute over 80%. We could double our plastic usage as a nation and there would be minimal, noticeable impact on the environment unless we focused it on an extremely small area, but that still wouldn't effect anywhere else in the long run as it would be purely localized.

They didn't have edge to edge results. I've burned steak in All-Clad with edge to edge medium. Their sear was much more even than anything I've seen from cast iron using only the stove top. The flavor of the oil when used to sear becomes a whole different thing (it's not oil anymore). Follow science; not romanticism.

@@madthumbs1564 Which is why you wouldn't use the stovetop alone on cast iron, but preheat it in the oven instead. Adding grease to the bag for sous vide dissolves any fat-soluble flavor compounds in the steak and weakens its flavor. This has been tested by Sous Vide Everything and confirmed by my own experience. Coating that skillet in oil also reduces the maximum temperature that that skillet can reach, since you're limited by the smoke point of the oil (at most 450 degrees). Use a searzall or a ripping hot preheated cast iron skillet instead. Speaking from experience, I've both seen and done much better than what is shown in this video. Don't listen blindly to what a random video on KZfaq tells you, no matter what testing methodology (that isn't shown) they espouse. Frankly, don't listen to me either. Just go out and try it.

@@ninja5624 Agreed, I use a Searzall most of the time, sometimes a 500ºish cast iron pan if I want that little extra bit of flavor, but not regularly. I only use oil for searing when I do it in a pan, always avocado oil, "vegetable" oil doesn't exist in my home, the stuff is poison.

Once you try it, you'll never go back.

Covering the cooking vessel reduces evaporative heat loss

Dah dum dah da da da ala Guga Foods

'cast iron' - Did you not see the results from All-Clad? -Not edge to edge like they say, but I've burned the edges and got real edge to edge in All-Clad. Cast iron skillets are for idiots.

@@madthumbs1564 ...and you're insulting people for what reason? To feel better about yourself?

You can sous vide the steak to your desired temperature to appropriately break down the meat fiber, rendering the fat and locking in the moisture, and then you just let it sit and cool down a bit before searing. You'll end up with a perfect sear that doesn't overcook the meat and it will have enough time to reabsorb any moisture lost in the initial cook before going in the pan or over the fire.

Better yet is to briefly chill the steak in the freezer, just enough to allow the outside to sear but not produce any appreciable further cooking inside.

Sounds like a good idea until you accidentally slurp some raw Steak juice

I made my own Sous Vide (actually a 'water oven', I think) from a counter top roaster oven ($10 at Goodwill), a digital temperature controller, and a small DC water pump. It works extremely well (keeps waster within about 1° of target temperature), but I think I'll eventually get a Sous Vide circulator such as the Anova just for the convenience of it.

if you want to suck chicken juice into your mouth...you just invented McChicken Juice Shake

That's a pun that should be bagged.

Nothing. Season steak(s), get as much air out as possible, cook at 135* F for two hours, take out and sear on very hot skillet or other high heat source. 60-90 seconds on each side should give you a perfect medium rare to medium every time.

That’s the Chefsteps / Breville Joule