Great looking steak and I need a sous vide. Came over from the cooking creators group and joined your family.

@topsousvide

9 ай бұрын

Thanks so much! Appreciate the support!

The best way to get a Maillard reaction for a sous vide steak is pre and post sear. Do it twice, before and after the water cook. Imho one of those should be distinct sear marks in a Rhombus shape (fish or diamond). A square shape is not as appetizing or covers as much area. Close points should be roughly half the distance as the far points in each box.

@topsousvide

3 ай бұрын

All interesting points worth mention/discussion. Thanks for watching and commenting, Gary.

Great video! Culinary greetings from Poland!

@topsousvide

9 ай бұрын

Thank you! And hello!

Two things. One, on the gun, there are two flames you can see. The inner slightly blue-er flame, if you try to work inside that flame, you are working inside unburned fuel. This does two negative things. It's cooler than at the tip of the darker blue, and the unburned fuel flavors the food. (An unwanted flavor change) The second issue is propane vs butane. Propane is far more likely to flavor the food than butane.

@topsousvide

3 ай бұрын

I can at least tell you there was no torch taste on this steak. I distinctly recall what torch taste is from a grilled cheese food truck in Austin. 😂

What was the internal temp after blasting it with super heat for over 3 minutes?

@topsousvide

12 күн бұрын

I didn't measure, but there was no gray band to speak of.

I have to ask, I've been watching the differences in the guns, before I purchase one, and it didn't look like you had the Searzall turned up very high. I've never seen it take so long to sear a steak and I'd really like to know if that was the case. It would certainly make my decision an easy one. Thanks.

@topsousvide

5 ай бұрын

Good morning! I’ve seared a lot with the Searzall and one of my first impressions was being surprised at how long it takes. Of course that ribeye has a lot of surface area. What you gain with the Searzall relative to other Su-v gun like torches is the versatility to use it more broadly. Think grilled cheese, crème brûlée, etc. I hope that helps and thanks for watching!

@janetaldridge2248

5 ай бұрын

@@topsousvide Good to know & thanks so very much. I truly appreciate your taking the time to reply.

@topsousvide

5 ай бұрын

@@janetaldridge2248 of course! Have a great weekend. If you decide to buy the Su-VGun or the Searzall, would you consider using my links to help fund these videos? Thanks!

That big flamethrower looks like way overkill,

@topsousvide

3 ай бұрын

As in just unnecessary, or you didn’t like the result?

In a ribeye, you have three distinctly different kinds of fat. I believe the only one that is going to render away to juices, is the marbeling fat woven into the meat. I'd like someone with more knowledge of these three fats to comment.

@topsousvide

3 ай бұрын

I know there are three muscles, but didn’t realize there are three kinds of fat in the ribeye. I could see that though.