This is the main reason why I invested in a sous vide. The satisfying adventures of turning affordable cuts into something special!

@ericw9655

Жыл бұрын

Completely agree. 36-48 hour beef chuck roast is incredible!

@corystansbury

Жыл бұрын

​​@@ericw9655hat is probably my Mount Everest of Sous Vide doing something else that's impossible otherwise.

@calvinlim9485

Жыл бұрын

Same. It was hard finding the old videos of the more unique things that are possible with SV

@fryertuck6496

Жыл бұрын

Cooking in plastic? I'll pass.

@gideon-af

Жыл бұрын

I do worry sometimes I’m spending just as much on power bills

In the US, pork loin and center cut pork chops are often preferred for the same reason chicken and turkey breast are preferred. Because many folks here don't like their meat to taste too meaty or be too fatty. Hope it stays that way, because I like that shoulder and dark meat are cheaper cuts of meat.

I feel like Grant is coming back to life. I don't know what happened during the period of no videos, but I'm glad he seems to be doing better and has his joie de vivre back.

@kimtae858

Жыл бұрын

Gabe Newell (of Steam/Valve) called back his original investment that created ChefSteps. The company laid off everyone, the founder left to make a thermometer, and some of the core cooking staff took a year off to soul search while traveling the world. The company ended up getting sold to Breville and now ChefSteps does recipe dev for them along with their studio pass thing.

@CartyCantDance

Жыл бұрын

@@kimtae858I had no idea. Thank god they kept their jobs (some of them)

I made this, and its by FAR, the best recipe. THE BEST! I will be making this weekly

I love this technique, the ‘typical low and slow cut becomes a steak’ thing is most of why I got a sous vide machine in the first place. I’ve done similar stuff before but I wanna try this specific recipe, super simple. thanks y’all!

I have missed this channel for such a long time. Thankful for the new content

Gran crilly is absolutely amazing guy.

In Germany we habe been grilling pork neck steaks from hour zero. Its really good because its marbled as heck

I love to use this technique when I make country style "ribs"

Glad that y’all are making more videos!!!

All the best from germany, 1:20 a.m. Member since 2014, keep inspiring me!

Great explanation.

I did this yesterday. 140 for 24 hours. Turned out awesome!

I'm a big fan of cooking pork butt sous vide for a few days for pulled pork but I've never made them into "steaks" like this. Definitely gonna give this a try!

I love your channel. I wish you would do an episode on reheating sous vide food with sous vide.

8:03 I feel personally attacked

Chefsteps introduced me to sous vide. Never looked back.

We call these pork steaks in the Midwest but we cut it to include the bone usually. Using only the super tender back half is a pretty interesting idea though

Great video as always Chefs!

My 1st food channel i followed. Not sure why this popped up in my feed after years of not seeing them. Still elite stuff. GG

I just tried loin and I completely agreed. Great video abd tip to try the shoulder/butt. Love fibdibg great cheap options.

Koji is also a great way to tenderize and bring out the flavor of some meats. I've combined that and a light brine to turn a London broil into pretty damn good, but cheap, steaks. Definitely worth looking into and experimenting with.

@christopherkarr1872

8 ай бұрын

Oh yes - Koji results in lovely flavor and crust. I've let my steak mature for a week slathered in koji and wrapped in cheesecloth. Turned out fantastic! Little bit of dry age funk and far more tender.

Wow, someone with 1.2 millions of subscribers without buying fake review comments. Nice!

To do it without sous vide, you can slice shoulder into steaks then marinate with pinapple and papaya blended. The weird feeling you get on your tongue from pineapple is bromelain breaking down protein. Don't go over 6 hours or you'll have a powdery mess.

i love make charsiu from this cut of pork. if you make it right the flavor and juicinese is superb

Love this guys chill. Be cool to cook with.

Can't believe these handsome homies are still cranking out great content almost 10 years later, time to get the sous vide glizzy out of the storage bin in the basement

great content as always chef

Oh this is the recipe that was initially open to all, and then ChefSteps decided to put it behind their paywall. And now you're making (or being asked to make) a monetized video to advertise for a recipe behind a paywall? For those who won't watch or pay for the "subscription": Season pork butt Sous vide at 145F for 24 hours Chill and portion into 1" steaks Refrigerate/freeze, and reheat at 140F as necessary Sear before eating

@kylhaselbauer6783

Жыл бұрын

This guide is still free in the Joule APP too.

@Chiupacabra

Жыл бұрын

@@kylhaselbauer6783 "How do I put this comment behind a paywall?" - ChefSteps, probably

@ThatsaDingo

10 ай бұрын

How long would you reheat after taking it out of the fridge?

@Chiupacabra

10 ай бұрын

@@ThatsaDingo 30 minutes if refrigerated, 1 hour if frozen is good enough.

How to watch ChefSteps videos. Step one: Mute the volume. Step two: Watch.

This is so god damn cool. I’m doing this this weekend

Brilliant!

this one is innovative

I was watching ba da ba ba this video thing shlooo and then bloop and oooooh yeaaaahh and then he cut manananamaloo with shishhh like beeoodoo because woowoowoo on the geelooooop and then fawaaa over bzzzzz. You know?

Is reheating the pork from the fridge a needed step before you sear or grill it? I've always just went ahead and cooked it straight from the fridge, but I'm curious if reheating it sous vide makes a difference in the taste and texture

What kind of knife is that hollow edge, chef's knife/slicer...?

This should be added to the app!

@bm976

Жыл бұрын

It's in the app, you have to search for it. Pork butt steak.

U definitely know your stuff amazing I'm looking for a fried pork loin chops can't find a recipe can you help me

could you bread them and fry them like the thick tonkatsu? Without it being dry?

@cangel201

Жыл бұрын

What a brilliant idea! I will try

@kylhaselbauer6783

Жыл бұрын

Oh yea.

That’s the pork you should get when you make a simple toasted ham and cheese sandwich .

Hi Chefs! I did this and it turned out great!! Would it be possible for you to do some videos on how to make cheaper cuts of beef amazing too? I only ask because beef is so expensive these days and I'm wondering if there is some super cool way to cook tri tip, etc.

@BiggMo

9 ай бұрын

Grant has a video on how to sous vide beef chuck into a tender steak … search for it, it’s awesome. One tip, don’t use bone-in.

Could you crumb it and fry it for a super flavorful, succulent tonkatsu?

@jameseglavin4

Жыл бұрын

Damn dude you cracked the code

@vangrindz8650

Жыл бұрын

Yes you can, that's how I make it. I prefer shoulder to the more traditional loin for tonkatsu. No need to sous vide. Just slice the shoulder into think steaks and pound it a bit before breading it.

any cool herbs or spices you would propose to put inside the bag?

Any particular reason the pork butt wasn't cut into chops first before sous videing it?

What temp. How long

Taking the Coppa/"money muscle" and turnng it into chops is something I have been thinking about for a while

I did it in the regular electric oven

Husband loves steaks of pecanha but we are up in years and he doesn’t want thick steaks anymore but wants. very rare i cut pretty thin steaks from pecanha but good them sous vide to 125° then sear and not above 130°

Did you salt the pork chop for the same length of time as the souse vide pork shoulder?

So how long did you sv the collar for your final result? Thanks Grant!

Simpler than the meat glue whole shoulder version of this technique y'all released 7-ish years ago? I still use that one every once in a while for great pork chops/steaks.

What temp?

When will the next live class be?

If you go to the Midwest people have been eating sliced pork shoulder for years. They call it pork steaks. In the south they cut them up into country style pork ribs and smoke them.

Hi Chef. Great video! In terms of cooking time and safety, I was under the impression that cooking something that long MAY introduce bacteria. (Lengthy cook times) can you clarify this for me? Because If not, I am about to run to the store and make this!

@chingron

2 ай бұрын

It all depends on the temperature. Sous vide is usually done at a temperature which actually pasteurizes so all the bacteria is killed.

Simplify this rambling video and more people will try it

Great idea, especially with Prop 12 in California passing

Aw, this is genius.

Super super super super super super super super super

I accidentally used this to make pork chops years ago and have never looked back since

is this John Wick?

@RB-ib3mo

Жыл бұрын

No it's his half brother wohn jick.

How long did you sous vide the one you ate?

I wish there was more teaching involved in these videos as opposed to quick entertainment. I would have loved a step by step. What temp was the sous vide? How long did he sear after? Details. Now I'm left wondering how to make this at home and I feel like that was the point of the video. Even the title says it.

@kylhaselbauer6783

Жыл бұрын

Step by step on the website.

Could you do the same for the shoulder blade side as well? If I sous vide the shoulder what would you then turn it into?

@huytheskigod

9 ай бұрын

About 7 years ago, ChefSteps had a recipe/technique where you remove the bone from the whole shoulder. Then, use "Meat Glue" (Transglutiminase) to glue the whole shoulder back into one piece. Sous Vide, chill and portion just like this video. I still do this sometimes. It's great to have pre-portion vacuum sealed steaks/chops in the freezer that I just toss into the sous vide to bring back to temp before searing.

0:43 I thought leaner cuts of meat are from muscles that get more use (more exercise?) And more marbled cuts are from muscles that get less use(less exercise/more fat)? But the chef says it's the other way around.. But later clarifies that the more-used muscle has more connective tissue that turns into gelatin with sous vide for a juicier outcome. Interesting, but how do I know if my meat has lots of connective tissue or is simply well marbled? Just by looking at it raw, before cooking?

You show what to do with neck side, but what about shoulder side? Would shoulder side, done the way you did neck side, still taste better than a ‘regular’ pork chop? Just wondering the taste and texture of the shoulder side compared to neck side for sous vide pork chops.

@colinrenteria3161

Жыл бұрын

You make it into Carnitas 😋

@dennis007

Жыл бұрын

The shoulder butt meat is widely used for the Chinese Char Siu. Sous Vide is an excellent tool to cook Char Siu.

Can i try with the same recipe with pork neck?

@19stri

6 ай бұрын

That is pork neck. It’s coppa, just a continuation of the loin on the head side

"more like day two in Tulum" = 🤣

so, you're making capocollo steaks basically yeah?

char siu. you got the char down. siu is like putting the s in front of ew. like "ew! thats gross!" but instead ''sew! thats gross.'' so its like char sew.

Please try pork 🥩 from the neck🎉

it was 85g of salt?Its not much?

Chef Steps… please HELP. It happened again with this recipe. With my Joule, Beef and Pork that has any bone in it comes out inconsistent. The moisture concentrates around the bone and the meat is dryer further out. I’m about to abandon sous vide for any Bone-in cut.

that didn't seem like enough salt for sous vide?

I really don’t like the way this guy talks

in another word... step 1 : buy a machine step 2 : use the machine

I wish he bothered to tell us how long he cooked it in the water bath, is it 16 or 24 hours? That’s an 8 hour difference…I get that we are supposed to experiment, but cut to the chase and tell us what you did then we can go from there. It’s just a big time investment to be experimenting, I want to nail my first try.

why not fully season it before sous vide-ing? surely you'll want more salt for that cut

@vangrindz8650

Жыл бұрын

Because too much salt will cause the pork to cure and it will become very hammy.

jack black has a son

@danielploy9143

Жыл бұрын

Poor momma

so I could sous-vide with a solar water heater in the dog days of summer?????????

Like the content but could so live without the turrets style sound effects….

My offset bbq could beat up your immersion circulator.

Fat is where the flavour’s at 😊😊😊

Shussh bro and cook

BRING BACK THE CUSSING

how to chefsteps: introduce expensive but tender meat introduce cheap but tough meat something something joule sous vide ??? post video profit

I feel sorry for the ginger, who has to stand there pretending to be busy while putting up with coked-up-chef's delivery of otherwise good information.

Pork ain’t cheap in a California anymore 😢

@danielploy9143

Жыл бұрын

Ain’t nothing cheap anymore anywhere. We all need to boycott something, causing these vampires to lower their prices.

@kkim5000

Жыл бұрын

really? pork shoulder like this goes for $1-$3 a pound in southern california, which is one of the priciest places to live in the states at the moment.

First!

Ahhh, sous-vide... Who knew?? 😅😅😅

Kkkkk X. X. X. X. KX x x

Somehow you do great video but guys those cooks need to be sealed 99.9% proper machine…. Zip log bag it’s just not right.

Great but can we do the videos without all the BUP!, Bapaba ba! soundeffects he does? A litte less coke in the morning maybe?

16+ hours,wondering what the cost of electricity jewel use`s?Most likely cost more than the shoulder.

@MikhailAksenovV

Жыл бұрын

Sous Vide is pretty effective when it comes to electricity given it doesn't boil water, especially if you're doing it in insulated container (and covered to prevent evaporation).

@ddranimestyle

Жыл бұрын

They don't use a lot of electricity at all, especially after it reaches temp. You can research this if you want to, but most immersion circulators are about 1Kw or lower, and that's only the max capacity as it's heating up initially. After that, it doesn't need as much energy and likely costs only a few cents an hour to run. Not enough to notice on your utility bill

@JBlizzyFan

Жыл бұрын

You don't have to wonder, all that information is publicly available

@francinecorry633

Жыл бұрын

@@JBlizzyFan Well you're no help.

@francinecorry633

Жыл бұрын

@@ddranimestyle Thank you so much!

The intro is WAY too long....

Shoulder and Pork Butt are different my Man 🤦‍♂️ C’mon get it right. What a Hack. So much wrong info.

Your "ultimate pork chop" is not even a pork chop...great job reinventing the pork neck steak USA...click-bait bs...

hard to watch you, had to turn if off

i love make charsiu from this cut of pork. if you make it right the flavor and juicinese is superb