NEW Channel, Subscribe and be first: kzread.info/dron/nB5HTIi44wDBD56KeT2hNA.html It will be all about shorts, side dishes, food experiments, your suggestions, food review, BBQ equipment, Sous Vide equipment, cooking gadgets, vlogs, restaurant review and much! Mainly you control everything. Your suggestion will all be made into a video, long format or short. You are the BOSS! Let me know what you want to see.

@DangerousOne326

2 жыл бұрын

🐠 DRY AGE IN CAVIAR!! 🐠 9 MONTHS IN A ROW!

@cmdrcrimbo

2 жыл бұрын

You need to take the steak out at 130 not 135

@Bozemanjustin

2 жыл бұрын

Guga He JUST SAID 130, because you still have to sear it. Of COURSE the SEALED BAG will have more moisture! Why not use the remote thermometers and seal the bag. I KNOW you have them. lol

@eltiolavara9

2 жыл бұрын

yoo :O

@Deepwaterjew

2 жыл бұрын

Hey Guga, just here to further harass you about seasoning steak with chamoy

It was such an honor having the chance to be on your video! Guys, Guga and his team are some of the best people I’ve had the chance to meet, I had a blast 😃

@galifianakis2808

2 жыл бұрын

👍🏽

@SousVideEverything

2 жыл бұрын

We will be cooking together again Max! You are the BEST and the pleasure was all mine and my team.

@ryanoliveros6988

2 жыл бұрын

🤘

@kinglos3004

2 жыл бұрын

You had one chance and you blew it. You could've said meat instead of meet.

@dxdxternal7826

2 жыл бұрын

@@kinglos3004 was just about to comment that wasted opportunity

I'd like to see a test against the reverse sear. The biggest advantage of sous vide to me is the ease. If I wanted to break out thermometers and constantly monitor the thing I'd just reverse sear on lump coal on the grill.

@Naturalhighz

2 жыл бұрын

well if your steaks are always the same thickness you just need the thermometer once

@ACE7O2

2 жыл бұрын

yup and get the smoke flavor

@sethgaston845

2 жыл бұрын

I agree. The whole point is consistency and tenderness, neither of which are easily achieved here. I'd rather just reverse sear if I need my Meater.

@pnourani

2 жыл бұрын

Reverse sear is superior imo. It allows for a really dry exterior and therefore a much better crust when your sear.

@joshuasteele5108

2 жыл бұрын

@@pnourani generally I agree but if you sear over a weber charcoal chimney full of lump the dryness of your surface dosent seem to matter much. Things like a jet afterburner.

Awesome video Guga!! Such an honor to be featured on this channel !! 💯🔥

Looking at both, I'd say just do a reverse sear normally instead of a "express sous vide" style of steak. Because as others have stated. Part of the point of sous vide is to tenderize cheaper cuts, and getting an even cook on bigger/uneven cuts of meat. The other part is to take the guess work out of a good steak. If you want the steak to have a little more chew to it to avoid the softness of excess sous vide time. Just sous vide the steak for less time.

@iwanttobeabillionaire1703

2 жыл бұрын

The fact that is 149 and not 150 makes me feel chest pain and shortness of breath. PS: I have a duck video, a chicken video, a video where i am begging for money on Twitter, a walking video, a video where i am playing with my nuts... Also a patreon

@FahmiZFX

2 жыл бұрын

I guess it'll help with people who don't have much time after work, but don't wanna make smoke in their small home, like an apartment, and set off the fire alarm.

I wonder if the results would've been different if he followed the chef's directions completely, and Instead of taking it all the way to 135F like GF did, he pulled it out at 130-ish F and then seared, like the chef mentioned, because of the carry-over heat. There's a reason it's taken out at a lower temp than 135F when cooking at a higher temp, whether sous vide or reverse searing.

@kleetus92

2 жыл бұрын

Good catch.

@thorwaldjohanson2526

2 жыл бұрын

This bothered me too. I think he should repeat the experiment. A 5 deg difference can be huge

@itsokpapi

2 жыл бұрын

But the carry over temp was 1 degree. That’s not a big enough difference to create a DRASTIC change given the way the steaks looked similar.

@PeaKaeCee

2 жыл бұрын

@@itsokpapi Where do you see that? That carry over heat can rise 3 to 5 degrees from the temp at which the steaks are removed. Sous vide cooks the steak at a stable constant temp, its temp is not on the rise when taken out of the sous vide bath. The opposite happens when you cook a steak any other way. And temps tend to rise faster as the thing gets hotter, so you have to time a steak right so it doesn't go past temp. Take it off at 135°F and it's probably rising to 140°F before it starts to settle.

I think the "sous vide express" method is basically reverse sear in water bath. It takes away the benefits of both sous vide (prolonged cooking time without overcooking) and reverse sear (slow cooking with dry surface).

@bryantg8749

2 жыл бұрын

This is exactly it. Personally, I enjoy this method more than the "softness" you get from a long sous vide bath that I can't get over.

@testbenchdude

2 жыл бұрын

I came here to say this. Interesting experiment though.

@danm8004

2 жыл бұрын

You're right. It adds the guesswork back in. Absolute nonsense.

@entropy11

2 жыл бұрын

reverse sear, but dead easy. Maybe not the best cooking method but it for sure has a place. the ease of sous vide, but with a regular grilled steak texture.

@dougsaga7382

2 жыл бұрын

@@entropy11 this is arguably more work since you have to set up a water bath and bag the steak rather than just cooking the steak in the oven.

I think if you're going to use sous vide in this alternate way, you might as well just do reverse sear on the grill to get that extra flavor. Having to put a thermo pen in when you sous vide defeats the point in my opinion.

@callmecrazy8677

2 жыл бұрын

This is the real answer here. I"m with you. I don't think it hurts to use the other method but it feels a little pointless, no? Either way- it was interesting to watch and is good to know. ^^

@An.Unsought.Thought

2 жыл бұрын

I really don't think you have to. I think that was just what Guga did because he specifically wasn't used to cooking it at a higher temperature. Once you know the time, it should be the same time for every steak. Its still sous vide.

@Propane_Acccessories

2 жыл бұрын

@@An.Unsought.Thought Good point. I think this method would be especially useful for people who may not have a good oven that can hold a low temperature for reverse sear and don't want to mess around with a grill outside, but still want the texture that a traditionally cooked steak offers.

@AIIu_

2 жыл бұрын

I 100% agree. Kinda defeats the purpose of sous vide but If you're making a bunch of steaks sous vide with a tight schedule I'd see how this could be useful.

@clcwolf

2 жыл бұрын

This is what I was going to comment. If you are going to cook in a medium that is higher than target temp, why use sous vide at all? Seems pointless

I gotta say, I always love the Flamethrower time-lapse and watching the steaks change shape as the pull together to form that crust. Always enjoyable

@davidmartinez9804

Жыл бұрын

I don't like your comment now but watch this.... (flamethrower)

I think the quality of beef plays a huge role here! If you have "Prime" strips or filets, the fast-hot method makes sense and would probably taste better. But, "in these inflationary times", if you can only afford "Choice", then 2-3 hours at 135°F actually helps the meat become more tender. To me, this is the beauty of sous vide: making ordinary meat taste fantastic!

@hxhdfjifzirstc894

2 жыл бұрын

Hell, I did a flat iron steak for 24 hours at 131° and it was one of the better steaks I've ever had. It was only $3.99/lb at the time.

@iwanttobeabillionaire1703

2 жыл бұрын

The fact that is 149 and not 150 makes me feel chest pain and shortness of breath. PS: I have a duck video, a chicken video, a video where i am begging for money on Twitter, a walking video, a video where i am playing with my nuts... Also a patreon

@superbmediacontentcreator

2 жыл бұрын

I'm with you...

This kinda defeats the whole purpose of sous vide cooking. I don't want to have to worry about letting it sit over too long and over cooking.

@kkim5000

2 жыл бұрын

i was thinking this too, sous vide is incredibly convenient for producing high-quality meat dishes. cooking a perfect steak without sous vide is achievable, but there's more babying and skill that goes into that process.

@enigma9789

2 жыл бұрын

Came here to say this exact thing.

@An.Unsought.Thought

2 жыл бұрын

How would that happen? You literally time it the same way as the original. Just start later than you would. You people are making it sound way more complicated than it is...

@kkim5000

2 жыл бұрын

@@An.Unsought.Thought in case you didn't notice from the video, he didn't pull the steak based on timing; he pulled it based on temperature. and if you have access to a thermometer, you might as well just cook it in a pan and bring it up to temperature that way.

@hxhdfjifzirstc894

2 жыл бұрын

@@An.Unsought.Thought You don't understand sous vide.

If you want a quicker steak, don't choose sous vide. Use a grill.

@karlbryanison2660

2 жыл бұрын

But the channel is called sous vide everything 😱

@bobbygetsbanned6049

2 жыл бұрын

Use a grill or pan if you want a steak that tastes and has the texture of steak.

Just seems like more effort than it’s worth. I just like sealing it up and knowing it’s cooked to the correct temperature without babysitting it. Might as well just grill it…

@joshuasteele5108

2 жыл бұрын

Seriously, with all that effort I'd be willing to bet reverse sear on the grill is superior.

@An.Unsought.Thought

2 жыл бұрын

What effort? All you are doing is raising the temperature and then getting it after a certain amount of time. Why would you be babysitting it? Its the same method!

@nanoflower1

2 жыл бұрын

@@An.Unsought.Thought I think you may misunderstand the original poster. He's talking about traditional sous vide versus this new method. With this new method you have take out the steak when it hits the target temp to avoid overcooking it but with traditional sous vide the steak will be fine if it sits in the water bath for more time. So one is much easier if you might be doing other things while the steaks cook.

@hxhdfjifzirstc894

2 жыл бұрын

Exactly. This was a dumb idea. There. I said it.

@joshuasteele5108

2 жыл бұрын

@@nanoflower1 plus depending on the thickness of the steak you have to guesstimate target temp based off what you think the carry over will be.

I agree with Max. Time will always make things softer if you don't overcook it, that's why some thicker cuts need to be roasted/baked/smoked/slow cooked, but steak cuts are already a lot more tender, so you need to go for flavor with high temperatures and short cooking time, which is why grilling is king.

I love watching your videos and your passion for what you do makes your videos 10000x better. If anyone else tried to recreate what you do without your personality and drive, would never be as memorable as you. Thank you for all that you do and provide for your KZread community and fans. In my book, you are the best youtuber and entertainer I've ever seen and I can't wait to see what else you have in store. I would love to see you dry age with Kiwi and papaya in a video.

@zacablaster

2 жыл бұрын

Well said, I honestly prefer reverse sear of the two methods and noted that it looks more like my usual steaks on the inside.

@iwanttobeabillionaire1703

2 жыл бұрын

The fact that is 149 and not 150 makes me feel chest pain and shortness of breath. PS: I have a duck video, a chicken video, a video where i am begging for money on Twitter, a walking video, a video where i am playing with my nuts... Also a patreon

Hey Guga, love both your channels - I watch EVERY single video on both. Idea for you: a series on the best way to prepare/cook every cut of meat! Could be a fun experiment, and also educational for all of us who are beginners in cooking!

@wnemethvargo284

2 жыл бұрын

apparently he has a 3rd channel

@NeverEndinShow

2 жыл бұрын

@@wnemethvargo284 ya just shorts i believe

The "express" method is called Delta-T cooking (ΔT-cooking). Interesting that the textures and juiciness are noticeably different.

Respect that Guga took the opinion right on the chin and didn't get defensive or let his feeling come out! Respect Boss!

That was so interesting, Guga. I think the difference probably results from the shorter time: the longer the steak cooks, the longer the proteins of the steak get denatured and softened. That, and I think the SousVide had more juices because the fat had longer to render. Anyway, still hoping for horseradish dry age, and experiments for various fried side dishes: which fat is best for fries? Onion rings? Pickle chips?

@goodman854

2 жыл бұрын

Temperature is the most responsible for breaking proteins more then time. Hence low temp pasteurized items don't last as long. It's about temp not time. Citation needed of course. Take my word there with a spoon full of salt.

That method really seems to defeat the purpose of sous vide. Don't overcomplicate. If people wanted to time things and use internal thermometers, I don't know why they would purchase a precision cooker.

@Aq7

2 жыл бұрын

Just came to say the same thing. Second best thing about sous vide is that its hands free. You dont have to monitor for temp.

That "professional chef" gives off some serious Tai Lopez vibes...

If im doing sous vide, I dont want to monitor it. If im going to monitor and use a thermometer, im cooking on an actual fire for way better flavor.

While some may prefer the texture of the "express sous vide" method, isn't the small difference in texture outweighed by removing the ease and flexibility traditional sous vide affords?

Looking good Guga 😎 you’ve been taking care of yourself of late, love it

I bought a sous vide machine and I can say for sure that the 35-40 minute/express sous vide has more chew to it. It tasted like a traditional pan-seared steak. Thank you Guga for this informational video! cant wait to try the 2hour guga-style steak!

@vaazig

2 жыл бұрын

I guess it leaves less room for overcooking, but it puts the babysitting element back into the cooking process.

I may try the express method, but defeats part of the benefit of sous vide by not needing to take it out a set time

Express looks like a little bit too much of a PITA. Regular SV allows relaxed cooking and also tenderizes. Nice experiment.

Normally I do it at 130.. cos the sear will raise it another few degrees

You know you are in meat heaven when there is Guga and the Meat Guy AND you see an Angel!

This removes one major advantage of sous vide- it being a relatively hands off in terms of timing when the steak is ready. If I was to use a process similar to this, I'd use a low oven (

Guga Hey Guga, thanks for your great videos. After watching your videos, I have three requests for future videos: - Please try some other cattle breeds than wagyu and American beef. - How do you clean all your pans and other cooking ustensils so they continue to be so shiny ? - Please cook a foie gras in a terrine using sous vide. And yes I'll repeat those requests often. ;)

Guga; as I was watching this video the next one up on the que was your Oreo cookie experiment, and it made me think, what if you did an Oreo thin mint cookie experiment using Lamb

Guga voice is so calming. Sounds like a huggable guy.

First thing in the morning and you already got me craving steak, man 😭

@haze6164

2 жыл бұрын

Go for it man

@bradr539

2 жыл бұрын

Steak and egg breakfast..😁

@haze6164

2 жыл бұрын

I had Pizza today for breakfast

Great to see some options! I love this. I don't have a sous vide circulator myself, but I do have a pressure cooker/crock pot that will hold a consistent, bacteria safe temperature (140ish) on the "warm" setting. Previously it had overdone my stakes a bit for my taste, but perhaps this method will work better. Now just have to make sure my thermometer works for this

You think it could of been because of the open bag? I'd like to see you give it another comparison but both vacuum sealed this time now that you know the rough timing of the 149deg temp. Love your vids Gug ;)

@jameslowrey8419

2 жыл бұрын

agreed. Now that he knows the time is 34-35 min for that size (thickness) of steak, he should try without the thermometer and vacuum-sealed bag.

@MarkBeckstrom

2 жыл бұрын

Use a Sous Vide water proof probe as the chef recommended at 1:25.

Well, even if I don't have a sous-vide machine yet, I understand more Guga's point of view: a lower temperature over a longer period of time, gets the meat done, without sacrificing texture, flavor or juiciness. I do it even when roasting or grilling. On the other hand, if you the Express method, it's like combining reverse pan-searing: "sear" at a higher temperature and then wait for the meat to reach the desired internal temperature. But I would have done a mixed version, just like I do when searing in the pan: start with a high temp at least until the color changes and then lowering to a lower one, to preserve juices and the pinkness. Some might like the Express method due to time management issues and of the fact that maybe they don't like the pinkness.

I mean it makes sense as to why you get these results. The benefit of sous vide in a water bath is that you are essentially braising the meat simultaneously while keeping it at almost exactly 135°F the whole time. Like the meat guys said, the "express" method is essentially just the premise of a reverse sear with a little bit of braising, but you won't get the collagen break down doing it traditionally.

He waited 5 years and only got a choice ribeye

What i think of sous vide is for "Tougher" Steaks to get tenderized during the "Sous Vide" process. However, as different parts of meats have different tender level, the 2nd technique should be better than the low temp - long time.

Guga, you should try this express method with different cuts of meat to see if there are some that do better than others. The thing I love about traditional Sous Vide is that the extra time spent at cooking temp will break down so much of the connective issues, and gelatin (hence the "slimy" feel). But some cuts will have more or less of this that needs to be broken down so it would be interesting to see the results! Great work as always!

Best food channel! You always hit the point!

I can only imagine that if the Guga of 10 years ago could see the Guga of today he'd think that the life you live now is heaven.

I tend to think the sous vide “softens” steak a little too much for a single steak as well. For cooking larger cuts a long sous vide bath cannot be beat though

For your experiental steak.. try dry aging the steak with JENGKOL juice.. Guga fans from Indonesia Will give they absolute atention to that video.. 👍👍👍

8:21 Love how angel uses the fork but ends up picking it up with his hands 😂😂😂

I had my first Sous vide steak expirence yesterday for dinner. I now see the apeal behind it and ill be buying a Sous Vide machine next monday. That was the best ribeye ive ever had.

@mycabbages3538

2 жыл бұрын

Been using mine for about 4 years. Love it. One thing I do that Guga doesn’t is I add more seasoning after patting it dry. I think a lot of it comes off in the bag juices. But I like mine pretty salty so your mileage may vary. I have the flame thrower too. It’s really, really cool. But I actually prefer the crust I get when searing in a cast iron skillet with a whole stick of butter.

I imagine that the one cooked at a higher temperature has less juice because the bag was not sealed, allowing some moisture to evaporate as it cooked at that high temp. Had the bag been sealed I would bet it would have had more juice, or at least more than it had.

That higher temperature sous vide seems unnecessary. Sometimes I think people over analyze things. If you’re worried about too tender or what not. Use a cast iron pan for a traditional steak.

@hxhdfjifzirstc894

2 жыл бұрын

It only makes sense if you're in a dorm room and all you have is a sous vide cooker... and you're in a huge hurry. Other than that, it's a dumb idea.

Awesome video guga

Why not reverse sear if you want a gradient? That way you get the traditional texture bit also the grill/smoke taste and stronger bark. Sous vide is about tender, moist steaks

@joshuasteele5108

2 жыл бұрын

More importantly consistent low effort and amazing results.

I apologise if you already know this, but I find that sous vide steaks that exceed the 90min mark starts to take a different texture. I've seen chefs unsure of which is which when sous vide for 75mins. Also I believe that anything above 105mins makes the texture start to noticeably change, even for someone with a normal palate like me. My 8 year old says its different, although he can't quite explain it. Maybe it's like the 62.7c/60mins vs the 75c/12mins perfection for sous vide eggs

Great Collab guys!!

7:04 GUGA never inviting you back bro.

Great video

I sous vide a lot. Gonna stick with the Guga method.

The big advantage of cooking in 135 is holding the steak until it's time to be eaten.. with this method you don't get that option..

@hxhdfjifzirstc894

2 жыл бұрын

Yeah, cooking sous vide beef at 149° is moronic.

@convincedquaker

2 жыл бұрын

@@hxhdfjifzirstc894 But, it never comes near 149° F.

@bobbygetsbanned6049

2 жыл бұрын

Holding the steak at 135 is how you end up with mushy fall apart steak, instead of steak textured steak.

@thejacobhill

2 жыл бұрын

Agreed if you hold it for hours and hours.. but a few hours for dinner rush or waiting for guests to arrive is not gonna hurt one bit (edit for spelling.. I hate autocorrect)

It’s Max sitting there like he’s normally on GugaFoods for me😂😂😂😭

I love how Max and Guga just keeps talking and Angel just slides into the counter to get another slice😆

love this collab, awesome people right here!

Yeah same thoughts with Max, the express way is just like reverse sear, cooking the steak to a certain temperature on a lower heat but higher than sous vide.

The ‘technique’ is known as “Delta Cooking”, where you set a higher temperature during the cooking process than your internally desired temperature. More expensive circulators have probe thermometers specifically for this. It allows for faster pasteurisation/quicker cooking times, as well as a change in texture of the protein. Try experimenting with cooking multiple temperatures. Cooking at the target/lower temperature until the core temperature is achieved, then increasing the temperature to (A) achieve faster pasteurisation. (B) If cooking a protein with a higher fat content or you wish to breakdown tendons and ligaments more than a low and slow approach can achieve.

Cooking for a short time at a higher temp is just the "reverse sear method" it does in fact produce a better steak IMO since fat doesn't melt at the same temp that the protein does. By using a higher heat, the fat will increase in temperature faster than the water-based lean meat. This will give you a well rendered fat without overcooking the meat. The problem is you need a thermometer that can go in the sous vide with this method and the reverse sear technique can be done with an oven and regular probe thermometer. I also find that the sous vide requires a ton of paper towels to get it dry enough to sear, and it needs plastic bags which may or may not be carcinogenic... Reverse sear steaks come out of the oven ready to go, and you can sear it in the pan you already have it in.

Hey Guga just wanna say thanks for all your videos and your dedication to this community. I'm a long time subscriber first time commenting lol but you have deffinently taken my steak game to the next level!! Soo much appreciation my friend !!

I love how you put your hand in front of your mouth while talking if theres even a bit of food in your mouth. Thank you for that. Now im off to try and convince my husband that i need a sous vide set up.. lol j/k but i love these videos.

great vid man

Guga - excited for the new channel! I keep asking and I won’t quit till either you do it or I am forced to start my own channel and do it myself! I watched you make bacon and have been making it ever since. One day I used rosemary salt for the brine and it completely changed the flavour - it was sweeter. Then I used umami salt for the brine and it made the best burger bacon I’ve ever tasted. So my request is for you to bacon again, but brine with flavoured salts and see what you think! There are a lot of different salt options out there too, so you would have as many videos out of this as you wanted to make. I’d actually love to see a bunch of bacon you made frozen until you had ten really good options that could be defrosted, cooked, and put out for a blind taste test to get the top three.

Suggestion to cook one still using the same temp for the steak but increase the cooking time 30 min so that it’s in between the current 2 steaks. To get the perfect texture

Hi Guga. Do you want to try "Garam Masala" on steak. It is a super powerful spice power mix made up of virtually every Punjabi/Indian condiments. "Garam Masala" literally means "Hot Spice" in english. Looking forward to your review. Cheers

Hey Gugga ! You should make a video top 10 Gugga's side dish.

I'm willing to believe this works better for medium than for rare to medium rare, and better for tough, fatty cuts. Perfect example: chuck steak. Either way, I'd chill it before finishing. PS: What I do with tougher cuts is start with the temperature higher and let the temperature come down to the target temperature as the steak absorbs the heat. I do this for tougher cuts if I don't want to wait for several hours. I'll start a ribeye at 135 and let it work its way down to 130, for example, but I'll still let it go three to six hours.

I am grateful, for a few videos, to have found this channel, so thank you Mr Guga. For me, it's common sense that higher temp, shorter time, SV will yields firmer results. Never mind the misleading reverse sear babble below. Sear is for the crust, not the SV cook. I've done the same, albeit by accident! I SV'd at 57.2 in error of 52.7. I spotted my error after an hour, so dropped the temp to 52.7 quickly and continued a further hour. I got a medium steak, nice texture. Despite the half and half cock-up, the medium steak was delicious. Next time I'm going to cook at 54, for 1.30mins.

I love the fact that Guga allows room to learn from other chefs....

Would be so cool to see more of Max! Love his vids. Maybe even feature him in Guga foods, that would be awesome!

Episode idea - Crust Experiment. I’ve used a technique roughing up a steak with a fine grater. Oven bake reverse sear? Huge fan, love your work!

You likely can dial in the temp to pull it to get your preferred done-ness. It would be great to see the same experiment but pull the steak a little earlier so the final internal temps are closer. Then do a 3 way, full grill, slow sous vide, and express sous vide. Would be interesting to see if everyone can tell which is which and what they prefer.

Glad the comment section was thinking the same thing For sous vide the whole point is for ease and super tender Reverse sear if you wanna monitor the temp with a thermometer and more texture

With the side dish I have 2 things to say: -Melt the butter and olive oil in a small pot instead of a microwave, unless you really know the temperature of your microwave. Some types of butter are from 40% to 50% water, at least the ones I can find in my usual supermarkets, and water splatters really easily in the microwave. With a direct source of heat there's more control with splatters and it's safer. -I don't know about the farenheid system, but my guess is that 370 is between 185 to 190 C. Lower the temperature a bit, it cooks more evenly. Plus, in the video there are edges that are deep brownish, those can be cancerous. It's safer to cook stuff at a lower temperature, even if it takes more time.

love your videos man. I'll give this a try. Maybe it works with other cuts too?

Thanks again Guga. I have learned so much from you.

Glad I didn't scroll down and get spoilers. Awesome that Max was in this :)

For me the benefits of Sous Vide, in order of importance, are the ability to get a thick steak with a consistent temp throughout and to remove one of my timing conditions for the meal (ie. I don't have to worry about the steak's completion other than when I pull it out and sear it). This new method completely removes the latter benefit, which for a seasoned cook probably isn't that big a deal, but for a pretty casual cook like myself it would have to be a pretty dramatic taste difference to do.

I thought Leo had shaved his beard but then you introduced him as Max 😂

I just tried this and it's perfect for cooking in a short time frame! 1 inch Strip at 149 for 20min was perfect medium rare and still tender enough to cut with a fork! This is a game changer for me Guga 👌🏿

So I know he wasn't talking to me...but my name is Brandon, and he pointed, soooooooo......he was talking to me. Great video guga, been doing steaks the way you do(with a twist) for a couple years now. They're always fantastc.

Literally just tried this & definitely prefer cooking at 130 for hours over 30min at 149! Thanks for idea! Keep the great content coming

The best part about sousvide is the set it and forgot it part and not having to worry about over cooking if left a little to long. If your going to do this why not just cook the steak a regular way in a pan or on a grill. The last thing I want to do when cooking sousivde is monitor temp.

Hey Guga, I've been lurking your channel for some time. Lots of good cooks and advice, thanks. The express sous vide as you performed in this vide was 2 stage. An elevated water bath temp brought the steak to target temp faster, then of course you did the looking better sear. I believe that express method would be better if you were willing to add a third stage. Elevated water bath temp to reach near targeted temp, then cool the bath slightly with some ice or tap water and reset heat to meat target temp for a tenderize hold time. It would be interesting to note how long the normal wet bath control took to reach similar temperature and how much of the 2 hours was hold at temp. The combi oven I've been looking at reports to do this to reduce time. They say the edge to edge cook degrades in relation to the amount of temp increase for the first stage over meat target temp.

"there's a little more resistance" You mean it's overcooked? Lol

@convincedquaker

2 жыл бұрын

Temperature, not texture, determines doneness.

I’d like to see vacuum sealed steak cooked at 149 for 30mins against reverse seared steak

Would have been great to do one in the middle of both as well so cook at 141 or something for 1hr 15mins till it's 135 internal. might just be the perfect tenderisation 🙌🏼

@danboutdoors4584

2 жыл бұрын

That was going to be my suggestion too

Hey guga, you should try to experiment with Jambu. It’s a flower from north of Brazil that numbs your mouth when you chew it. It’s used in some regional dishes and to make cachaça as well. Great video as always, cheers 👊🏼

This just reintroduces the timing problem that sous vide solves. If you're going to use time or a temp probe, you might as well cook it a more traditional way. I kind of want to try it anyway though.

Max at 1.83. Now at 5.5 million. What a blow up!!!!

I like Max the meat guy, his voice is insane

It's basically a matter of preference on how tender you like your steak. Both are good methods.

Now I really want Max The Meat Guy to taste a traditional flame grilled Guga steak...I'm quite curious as to how he'd react to that one

Hi Guda, have you ever considered making beef bacon using Wagyu? Homemade beef bacon is just as good as homemade pork bacon, but I'd think Wagyu bacon would be at a level all of its own.

finally this guy doesn't smack his fork on the plate after every bite...got me angry from time to time. thanks guga!

If you have a thermopen and prefer the texture of reverse seared steak, there is a neat trick where YOU CAN JUST REVERSE SEAR THE STEAK LIKE A NORMAL PERSON. Super slow equilibrium cooking with no rush to pull it out at the right moment is most of the point of sous vide cooking. I do not see how this has any advantage over a reverse sear in the oven. I'd be interested to see this technique compared to see if it offers any advantage to just tossing your pan in the oven before searing. This seems like a technique for the 2 people in the world who have an immersion blender but no oven.