The "look it's an oven!" pose got me good 😂🤣

@TwitchingLights

Жыл бұрын

“Behold” 😂

"Chefs don't measure" Extremely accurate statement. 😂😂

@Sparrow141420

2 жыл бұрын

He's like "we tell you measurements but don't know if they are correct" and I'm like LEGIT THOUGH

@skitzabod7727

Жыл бұрын

We measure, but not with foreign utensils. We measure with our senses... Mostly taste/smell.

@ShovelChef

3 ай бұрын

Kinda true? 😅 I sometimes put a spoonful of salt in my hand just to recalibrate my senses. Or when I'm teaching. Or when I have delusions of writing a recipe.

@CoralCrayon

3 ай бұрын

@@ShovelChef Ain't nothing delusional about writing a recipe, write it out and share it! Some of the best dishes have come from just experimenting in the kitchen ❤️

@sjenkins91812

3 ай бұрын

A good chef will generally weigh the options they have on hand, usually with a scale.

You don't need to come down on it one way or another, but just to say... amongst the whole youtube chef-bro culture which is so prevalent right now (and not *always* bad, but that's whatever) you are an absolute breath of fresh air. That's all I wanted to say. Keep on keepin' on Chef Jon Kung :)

@johnwicksfoknpencil

3 ай бұрын

Why?

Your videos are getting better; I liked how this one had some personality coming out in your commentary with humor. Steak looked amazing.

I got so excited to see your video :) I needed it after a rough night

I’ve never heard of treating a Chuck roast like a steak but this looks so freaking good. I can’t wait to try it. Thanks!

Watching a chef enjoy their own food after cooking it is satisfying in so many ways.

I’ve been waiting for this!!!!

I honestly think you are a cool cook! I’ve been watching your videos for some time now, and, they have absolutely inspired me to be more creative in the kitchen✨ You are amazing! You are awesome 👏 thanks for sharing!

My grandma gave my brother and I a bunch of food one of those being a 4 pound cut of chuck. I watched your previous video a couple days ago, and I don’t have a sous vide so I decided to reverse sear it before it freezer burnt. Came out good, I had mine in the oven for about 2 hours at 225 and then let it rest out of the oven for maybe 45 minutes. I didn’t eat until almost 10pm lol but it was worth it because it was probably the best steak I’ve made in a long time. Also I made a roasted garlic chimichuri w/ sage and thyme then lemon to lighten it up. I had a lot of left over meat but one half of the steak came out a little rare which I saved for sandwiches, burritos, and/or extra protein for ramen. It is beyond worth it to had a big chuck to your grocery list.

If you use a damp towel under your cutting board it won’t move around on you and lessens your chance of cutting yourself. Also a plastic semi flexible bench scraper is very helpful for anything minced. Run it along your knife or cutting board to make your piled and then you can also use it to scoop and transfer the minced item. 🤙🏻

@JoseReyes-fu9bj

Жыл бұрын

^ THIS

Chuck roast was the first steak I ever made for myself - just cooked it as a giant steak

As much as I enjoy your recipes and direction, I actually love your dry and acerbic sense of humor. Felt bad(ish) I laughed at Sandra and Britain

@Kindofalot

2 жыл бұрын

It’s one of my favorite things about his channel haha the subtle comments and his kitchen!! It’s so coolllll

My fav full length cooking video of yours so far 👍🙏. And, for those of you not following along, I ❤️ Chef Jon’s full length cooking videos.

Not only did I come across your channel accidentally, but I found an amazing recipe, technique, musical artist (PhorHead is awesome btw, ty 🙏)and KZreadr all at once. Sub'd and liked almost instantaneously. Can't wait to see more of your stuff!

Looks good, thank you.

This was such a great video for so many reasons! Including the director's cut voice 😄 I love how you're videos really portray the joy one can find in cooking! And I swear, as soon as I'm out of this homeless situation, I will be making everything that I see you make! Although, coming across some of the ingredients you use will be a little bit of a challenge. I wonder if they accept food stamps in Chinatown 🤔

I had a blast watching your video. I have the chuck steak and I'm gonna try it tomorrow. I hope it's as fun making as your video was to watch, and that it tastes as damn good as it looks like your's was! Thanks much for the great video and suggestion.

that sous vide chuck was amazing 👏 now I'm going to add this sauce

It's always a good thing when the food you make sneak attacks you with how good it is. I definitely have to try to make this. Great vid as always!

Awesome tutorial and great commentary. Keep up the good work

Omg!!! When that spoon dropped I knew it was about to be bomb. I. Doing this this week!!!!

Definitely gotta try this at some point. I've heard lots of great things about doing a reverse sear - definitely makes sense for a chuck though.

Reverse sear is S tier!

WOW, That sauce! I must attempt to recreate it! Thank you for showing us on to do a reverse sear. I read your about page, awesome! I grew up in Metro Detroit. So many good restaurants and cultural flavors there.

I like your sense of humor! The steak look delicious 😋

I tried it but on my Traeger and seared it in the pan like you did it was awesome. Thanks.

thack you for the video I got one given to me the other day and i have been trying to find out what to do with it

We DO need to try this :) :)

Dude, I had to stop the video 1:12 in just to say that you are fucking hilarious and I can’t get enough of your longer videos. Don’t ever think about scaling back your personality bro.

you're a pioneer, my friend

So nice how your just let the wind just lets you cook. You just follow how Jon wants to cook.

dog is so cute. very knowlegeable. thanks for your channel

First full yt vid I seen of yours. I don't usually dont do yt shorts so i prefer this format. Lessss go

Thank you for this. I just cooked this tonight and I'm blown away by the results. Perfect medium rare from tip to center. It's tender and so flavorful. Super underrated cut of meat.

@ShoeBoyReview

8 ай бұрын

Wow I always thought chuck roast had to be slow cooked. So reverse searing to medium rare really is viable?

@taxmansanchez5920

5 ай бұрын

@@ShoeBoyReview yeah, I have the same question. I’m trying to cook this tonight and he never really even said how long he kept the steak in there for

@taxmansanchez5920

5 ай бұрын

Like collagen doesn’t start breaking down until past 130 so I don’t see how he just brought it up to 115 degrees and seared it without it being tough as leather

@ShoeBoyReview

5 ай бұрын

@@taxmansanchez5920 let me know how it goes and if you figure it out!

I love that moment when a recipe we 'imagine' first before cooking ends up being more tasty than we expected! I dream up recipes a lot and mash things when I'm in the kitchen and it's always a great feeling when 'recipe dreams' make good food. (My last home run was a bastard rib sauce combining Korean and American spices in a base of flame roasted red peppers to replace tomatoes)

Bro, you are funny as hell. I love your videos.

Scraping the steak is purely for that magical sound that your ears wanna hear. 🤤

I am from Argentina, chimichurri is LIFE

Just subscribed I'm a fan allready

One word "greats" 🤤🤤

I tried this and love it! Bought a similar amount from my Costco and halved each chuck steak. First attempt was way overdone and the steak was too chewy. Tried it again and let it cook longer (1+ hr) and it turned out perfect! Thank you again for the inspiration!

@aishaq1993

Жыл бұрын

First one was way overdone so you cooked the second one for longer? And if came out better 🤔

@trlckykid

Жыл бұрын

@@aishaq1993 low temp + longer = tender...ever made a roast?

I decided to see if you had a video on reverse searing? And you did. This video not only described the process but is hilarious at various moments.

1, Do you recommend a specific sous vide? Browsing Amazon feels hopeless. 2. Appreciate the fact you're doing this in the D!

Congratulations on your move 🥳🥳🥳😍

AYE YOU THE GOAT G!!

Yes bro I’m fu$&ed up watching this at 10 am💀. great video 💯

Came out Bussin. A Giant ass Tender Steak

Ah yes the metric sploosh 🧑‍🍳 And many a time have I done the same thing where you make something and it’s like GET ME A PEN. But this looks delicious and I will definitely be giving it a go. Thank you!

Your my favourite down to earth utube chef

Chef….outdamnstanding. I’m cooking my Chuck Steak just like this tonight. I’m on the Carnivore Diet so no sauces but they looked good, too. Stay brilliant. I’ll be watching. Thank you. Doug

You culinary son of a amazing 2 parent home! I'm trying this tomorrow for dinner. And everything I've tried from you has been delicious! I need a chicken feet recipe become my weird sons love chicken feet. No one else eats them but my 7 and 9yro.

That sauce did look pretty good im gonna try and cook a steak never have before i'll cook one for my son and see if he likes it😄👍

Spank that meat! And yes, the magnetic temperature probe makes me irrationally happy too.

The baby I’m watching calmed down considerably and was staring at my phone while this was playing, he must like your voice lol Also does anyone have suggestions for what else I could put with that sauce? It looks amazing :)

Jon is Korean and this recipe is 100% authentic Korean. Thank you

We all have had a Sandra oven... Condolences 😂😉

Measuring makes you a chain worker. Chefs do it with taste!

When you say you'd prefer a lower temp What temp would that be ? Thank you for sharing this!

Not sure if I watch these videos for the cooking skills or the sophisticated passive aggressive mood 😂

Thank you for that! Now I don’t have the urge to buy a sous vide. I was super tempted but knew it would collect dust lol

Your dog =) Cute! And even if Sandra is old and you hate her, she is there for you :D Greets from germany =)

This dude is like the asian chef Ryan Reynolds in the voice over 😂😂😂🤣🔥🔥

What vegetables do you put in the pot with the chuck roast if wanted?

Can you tell us the brand and model of induction plate you use?

good video sir

Mr. Kung, question if I leave the chuck roast in the oven longer than an hr, would I still be able to reverse sear it?

Damn, this looks good. Do you have any suggestions on how to minimize smoke generated when searing the steak? Your steak didn’t seem to generate too much smoke. Also, you suggest a stainless steel pan to sear. Is there any advantage over cast iron?

@jameshaulenbeek5931

2 жыл бұрын

Cast iron takes longer to heat up. Also, while not scientific, I've always found things sear better/ faster/ more evenly in stainless.

How long would the oven part typically be?

I really enjoy watching your videos and your tone. You come across very authentic, I learn, and the food looks great! I’m inspired to try this out tonight! I too have an electric oven. The struggle is real, but it’s also taught me how to time things well in the kitchen. Keep up the great work!

This was a good video on how to make that cheap cut of meat. Going to have to do something like this soon (tomorrow actually) lol

“I’ve been drinking”😆

Hi buddy. Steak is golden💛

I know you said check every 20 minutes but how long did it take? Trying to time my other dishes

The "cheap cuts" just have a very steep learning curve and with the right technique can outshine a filet mignon, sirloin etc.

Would like to see what you think of an Asian alternative to chimichuri sauce which is Vietnamese scallion oil or as it would translate to English "onion fat"

i’m british and i laughed so hard 😂 ✌🏾

The thing is though, sous vide equipment is now down to almost nothing. I actually bought a sous vide machine from China, and it was around US$35 shipped. It arrived yesterday and looks and feels legit. I haven't had a chance to use it yet, but looking at the reviews, it seems to work fine.

If you place a wet paper towel under the cutting board it won't slide around, tip. Great looking stuff!

The shot of you mincing the garlic looked extra clean, you get a new camera?

The reason for the scraping is to show how good a sear it is dawg. Thats why.

Non chef pro tip- Place a dish towel under the plastic chopping board to stop its snake hips (swinging back and forth)

I wish my family didnt keep pans in the damn oven

I just had lunch and now I am hungry again, how is that even possible. Amazing! As half British I don't think your "reversed victory sign" can be misunderstood, I believe you also need to perform a "going up" motion in order to upset your British audience! :)

Hello do you have any advice on growing my KZread channel on subscribers? I started November 19th 2021. Is it because I only do KZread shorts? I love your work!

😊

If you don't have a meat thermometer ... approximately what oven time at 200F or 225F would you say is needed for a 2lb? 3lb? chuck roast?

@joshuabelmonte12

4 ай бұрын

I think about a 1hr 15-30. But every oven is different too

is that a korrasami pin?

What kind of knife is that?

I just need to know how long this took

Dude, I felt that hate you have for your oven Sandra. I feel the same way about my Dishwasher, Larry. Smh, a real troublemaker.

Just FYI - it’s pronounced “joshe”, rogan-joshe :-) thank you for the recipe. Sauce looks amazing.

I could make that.

i like that " we chef dont measure things"

Sandra hate is real🥩

Me and your oven have a lot in common

I really enjoy you and love this… Just saying.

last time i tried this i overseared it and it became too tough. I might try again this weekend because I recently had a "steak aguachile" in mexico that was divine and I'm determined to reverse engineer it.

Im currently trying this right now but without a thermometer. Hoping it comes out great

The community stans Sandra she's just out here trying to do bad all by herself