OCTOPUS!!!! I worked for a fine dining restaurant named RM seafood in the Mandalay bay in Las Vegas years ago and saw my first Sous Vide style of cooking and they used a thick octopus tentacle. Octopus is extremely chewy. After 24 hours being sous vide in butter and herbs it was unbelievable. A whole tentacle, THICK, was seriously like butter in my mouth. It just melted away. Something about the texture of the flesh of octopus really goes to tender town after being sous vide. It's amazing. Please try it, you won't regret it. If you can't buy it I'll send it to you in a temperature controlled case on ice packs. The same that we use in the industry.

@shiznit4tothe20

7 жыл бұрын

Wow sounds interesting! Does it need to be Frozen? Heard it Tenderizes the Octopus. Plus are there major differences in quality? Or in species and male female? What temperature works best?

@yakgelder

7 жыл бұрын

please don't let "fecal blaster" send you food. :/

@nathanrice3890

7 жыл бұрын

No thanks. Octopus are some of the most intelligent creatures alive. I'd rather not see a video about this.

@FecalBlaster

7 жыл бұрын

Octopus' live a max life span of 3-5 years. They are usually caught at the end of their lives so don't worry too much.

@Pusetryne

7 жыл бұрын

Did baby squid for 2 hrs in butter, orange juice and herbs, that tuned out very well. Delicious actually.

As far as safety is concerned, the pork belly has to be dry. The popping is from surface moisture rapidly evaporating when coming in contact with the oil. I like to deep fry my pork belly after patting it down thoroughly with a paper towel and then allowing it to open air dry in the refrigerator overnight....or baking it in the oven for about 20-30 mins at 180 degrees before frying. That way, the pork is dry and reduces the oil popping when it's fried. The immediate concern, of course, is that the finished pork dish will be dry....trust me, it's still amazingly soft, moist, and delicious. Try it out.

@geeell1917

6 жыл бұрын

Yup the spattering is due to the moisture in the pork coming in contact with the hot oil. You'll need to dry out the surface more (maybe using one of the other two methods first, then finishing in the fryer will help?).

@ntnlaaron770

5 жыл бұрын

and if that still isnt enough try pan frying it

@luandyelam6097

5 жыл бұрын

Thanks for the thought. I was thinking based on my knowledge.. but hearing it from experienced one made it even more convincing.

@redpill5330

5 жыл бұрын

Totally agree the pork needs to be dry. Refrigerator for 12 hrs then allow to get to room temperature before frying

@DocFunkenstein

5 жыл бұрын

And if only there was a lid built into his fryer! If only! (And if only he used it from the start!)

2017 Ninja "Don't suggest anything weird." 2019 Ninja "Get me some lions!"

@kadeemmay5001

5 жыл бұрын

Alex Ander 😂🤣😂

@blackbass4u2c

4 жыл бұрын

Lion meat...🤣

I followed your recipe. I cooked 26 hrs. AMAZING! Marinade was awesome!

Sous vide a 3 course meal, some sort of appetizer, steak potato and veggie entree, and a desert

Duck ! Let's do a duck ! See the duck Brest is tender , yet crispy on top, Don't forget to score the Brest , and as far as sauce , your choice ! Ty love this channel !

Looks amazing! We use pork belly as almost a national Christmas dish in Norway, and it's always prestige when you get the crispy top. A tip for the searing, dice the fat/skin into small 1cm squares, it will crisp up really good and turn out fantastic. Without it, normally it gets either slightly burned or soggy, depending on temperature.

@kakefisk

11 ай бұрын

Indeed, lots of non-Norwegians think they have the secret to properly crispy pork skin, but we know differently.

Before frying the pork belly, try air-drying it overnight in the fridge to reduce surface moisture. I'd also recommend a deeper frying pan/pot. Cheers! :)

Crusteakon: Super thin cut Rib eye steak, rolled and stuffed with King Crab meat, then wrap it with woven bacon. Cook it sous vide with a little butter and herb in the bag, then crisp it with any 3 of the methods you just had.

They have to have alligator available in Miami right? Maybe with some bacon wrap happening too. Gotta do sous vide gator

@SousVideEverything

7 жыл бұрын

yeck yes we do! LOVE IT

@stamasd8500

7 жыл бұрын

Meh. I've had alligator before and it's not so great. Has the texture of fish but tastes like chicken.

@abonynge

7 жыл бұрын

I personally love gator, the more pepper the better in my opinion.

@stamasd8500

7 жыл бұрын

JL Umm, no. I distinctly remember the gator steak I had, it was flaky in texture like whitefish, and didn't really taste of anything (like chicken).

It's very interesting how all of the products, knives, cutting boards, torch, grills, etc. are shown then when you guys eat you use paper plates and plastic forks! Love your videos!!

Guga, try placing the pork belly on a wire rack and place in in a deep pan, then slowly ladle the hot oil over top of the pork belly. I do it and it's the safest and just as crispy.

Sous Vide experiment: Vacuum vs Ziploc vs no name freeze bag without a zipper. (Just pick an "edible" meat and prepare it exactly the same way and see if there is any need for vacuum.) Thanks and keep on!

@lilliputlittle

5 жыл бұрын

Air is an inefficient conductor of heat and having air present will produce food that is unevenly cooked. Sous vide implies that all food items cooked will be vacuum sealed. But, you can use baggies if you use the water displacement method to seal the bags. My $50 vacuum sealer has lasted four years so far. The accessory port is shot and no longer usable but I can still vacuum seal bags. So far, not counting the cost of the bags, the machine has cost me $12.50 a year for its use. That is a great investment. I can buy bulk, break it down into usable sizes for my small family and freeze for later use. That is one of the wonderful things about having a vacuum sealer and a sous vide set-up. Pull a vacuum-sealed frozen meat/meal out of the freezer and putting it straight into the sous vide water.

Leg of Lamb is one of my favorite meats!... I've always roasted mine, but I bet it would be amazing sous vide!

Great stuff Guga. I my pork bellies just like this right up to the very end. Then instead of searing them whole, I cut them up into about 1 1/2 x 1 1/2 inch chunks. Then I seared them with my searzall. I got a really nice crisp all the way around. I even put a little honey/cayenne glaze on half of them and seared that on. You guys are fannnntaaassssstic - keep up the good work.

Put the belly in the fridge uncovered for 24 hrs to dry out completely. Frying is the only way! Make sure it’s dry and it won’t pop and splatter. Love the videos, much Aloha all the way from Hawaii!

It's splattering because the pork just came out of the bag filled with liquid. Liquid + hot oil = explosion.

great video . I'm glad you posted about the dangers of frying it. I would love to see you do some stuff with poached eggs , sorry ninja

@TheMusic0nly

6 жыл бұрын

Dry it before fry it, there would be less dangers.

@saranae4

6 жыл бұрын

Make it dry by hang it for one night before fry

@DSARegimeChangeCaucus

6 жыл бұрын

no eggs, hes allergic

SOUS VIDE BARBACOA! Thank you for finally dropping the pork belly episode

Can we please see some crispy sous vide duck!! We loved it... try it with steamed buns :)

Love all of your videos! Make Octopus!! Also I recently made Tacos de Lengua which would be a cool video! Keep up the great work guys!

Dry age a whole bone in rib roast in the fridge like t-Roy for 45 days, then cut it thickkkk! I don't think you did anything wrong with the deep fry, it's the moisture (water) from the pork hitting the oil. Just use mesh cover.

@SousVideEverything

7 жыл бұрын

Good point I mesh would work but it is still dangerous.

@chuckgoecke

7 жыл бұрын

I think deeper oil helps. Or some way to keep them sunk. The sputters are from the skin building up pressure from steam trapped in the fibrous collagen. If enough oil is over them, the oil will absorb the energy of the explosions. Making porkskins, chicharones creates the same issues. Deep oil.

@SharkLizard

7 жыл бұрын

Sous Vide Everything maybe get a little air fryer. I've never used one but it's supposed to give you a deep fry crust without immersing the [whatever] in oil. No immersion hopefully means no steam explosions to make the oil splash.

@PotionsMaster007

7 жыл бұрын

air fryers work like a dehydrator. i have one and dont really like it, ruins the texture for me

@alxor

7 жыл бұрын

whaaat, I have one and I use it on chips all the time! works wonderfully without most of the fat so good.

Love you guys! The joy you bring to the art of cook is amazing. My suggestion turkey thighs...miarinaded smoked you pick.

As commented below - use proper fryer ) Don't forget to dry surface as much as possible. My personal favourite for SV belly is scoring top layer of fat+high heat oven ˜230-240 Celsius for 12-15 min. The goal is to render the fat as you sear it, it covers the meat in fatty goodness and makes cut texture more even. That's why the deep fried was the best - more fat rendered in deep frying process. In any case, good channel guys! Keep it up!

2 ideas , First a venison dish, maybe a steak or roast of venison or a joint or neck turned into venison BBQ. But I would also love a nice Bone in Pork chop. Maybe comparing thicknesses and searing methods. Like 1/2"-1"-1.5 "+ sizes.

No way I'm going to win the contest, but you guys should try a rabbit. It's super lean so you'll want to add some fat somehow, maybe butter or a really rich sauce. Delicious when cooked right, though.

@davidbrown4777

4 жыл бұрын

Yessss! Bunnies are awesome for sous vide, with a great sauce. Bunny confit is good too!

I LOVE pork belly as bacon, ground in my breakfast sausage mix and DONE LIKE YOU DID IT! The SearsAll is too intense and dramatic flame for me to feel safe (and it is against the 'no open flames' clause in my lease, so I will try the Hitachi electric heat gun you use in some of your videos. I think the pork rind needs long and slow searing to get crisper farther through and all around. Heat control is the key.

I deep fry pork belly all the time, and I've never had it pop even remotely close to that. I would suggest breaking it into smaller pieces to fry, for a strip that size, break it down into 3 even pieces. It also probably popped because of the water in the meat from the marinade. I liked this episode, I plan on Trying to Sous Vide some belly soon, but I plan on making them brown sugar bourban spiced to make a sweet meat treat. Keep up the great work!

Sous Vide Pork Hocks are amazing! 160 for 24h, not quite pulled pork texture but very close.

after it is done cooking salt crust it in the fridge over night to draw out excess moisture. rinse of all the salt pat dry then deep fry. similar to lechon kawali

@4:14 "You can FEEL the spices" - Ninja Love it!

Beef Heart would be interesting to see. I love it, and would like to see how you would prepare it.

COW TONGUE!!!!!!!! LINGUA!

@kevinMIAMIHEATWADE3

7 жыл бұрын

gross

@emmanuelreynoso9246

7 жыл бұрын

Its so good though, in some tacos or burritos with salsa verde. It's like THE most Tender part of the beef you can possibly have.

@lancelindlelee7256

7 жыл бұрын

emmanuel reynoso Therr is another comment suggesting this. Up vote it. We eat it like a stew with gravy.

@emmanuelreynoso9246

7 жыл бұрын

Lance Lindle Lee yeah i saw it and i did. Thanks

@kevinMIAMIHEATWADE3

7 жыл бұрын

why eat the tongue when you have the whole cow to choose from??tongue most likely began as a way to feed the super poor while rich people ate the real cuts. Think about what you do and how you use your tongue now, pretty gross right? now imagine what a cow does with its tongue.. super gross. i'd easily sacrifice "tenderness" for cleanliness.

Florida Alligator 😎

I love coming back and revisiting these old vids! I am going to try to sous vide some pork belly burnt ends...sans smoke lol

So delicious I love it, I bought a pork belly too but I am going to try with teriyaki sauce. the pork skins contain water that's the reason for the crazy oil.

I'd like to see you compare s Grass Fed beef steaks vs traditional beef steaks!

There is a filipino dish called lechon Kawali which they leave the skin on and when you deep fry it basically it has cracklins on the outside it is amazing.

@NuLLxAme

5 жыл бұрын

Favorite dish to cook :)

@Vincento-san

4 жыл бұрын

The smell of Filipino dish---

Wild pork it wold be nice! You are great guys!

Hey guys, love your videos and got some great ideas out of it. I just wonder if your extreme soud vide times are really necessary. For me I could not find much difference as long as you choose a long enough time for the size of the piece you are cooking, so it will get the same temperature through and through. Could you please do an experiment with 3 different kinds of meat and sous vide them for 4, 16 and 36 hours (or similar)? Would love to see how turkey, beef and pork develop over time and if it really gets you an advantage to cook them longer and it is worth to use so much energy.

Try Ox-tail in the sous vide. Makes the best soup, and stew.

@KevinMphotography

3 жыл бұрын

I thought about doing that myself, but I wouldn’t wanna wait 24 hours when I can just cook it in 90 minutes in the power cooker.

I have a pork belly in my freezer waiting to make some bacon. I just changed my mind 😋

@kamara4566

3 жыл бұрын

Steve 😎

This is amazing. Thank you.

I'm also gonna go for octopus. It's just genuinely delicious when cooked correctly, and sous vide makes that much more accessible.

Kangaroo steak. Very difficult to get right on the BBQ so might be a good one for the sous vide.

@shegocrazy

5 жыл бұрын

I've done roo. It comes out really well with sous vide. Lean yet tender.

I brine chicken for 45 minutes. Then put make a paste with garlic and salt. Olive oil on the breast then paste then rosemary then lemon. Seal it. 146 degrees for 90 minutes. Then pat dry and sear in cast iron. Best chicken I’ve ever eaten.

Regarding the reaction of the pork skin to the frying oil - I have experienced similar effects when using a broiler to brown, and when frying in a fry pan. I think the water in the skin boils and then erupts with force. I have found that piercing the skin with a steak tenderizer (many sharp prongs) drastically reduces the problem. Another excellent video! I love pork belly and have tried many different ways to prepare it. Now I will try Sous Vide.

Oh man , I can't wait to try this one !!! Thanks for the videos keep them coming . Also what is that boiler thing called ? Thanks have a good one ! Tell ninja he has the best job on the planet !! Ha ha

Beef Tongue Tacos !!!! Ninja will love kissing the tongue.

@javiermoncada1667

6 жыл бұрын

Yes! lengua

@richardlee8919

6 жыл бұрын

I've had pickled beef tongue and I love it very soft and tender and delicious meat

I vote Turducken, watching a little late but being close the Thanksgiving I think it would be interesting to see

It's easy to deep fry anything if you just do it right. I've deep fried many turkeys and I've always done it outside on the deck even in winter. It's so much faster than the oven and tasty too. I have an old piece of metal that I put under the pot so when it bubbles over (and it will) the metal prevents the wood from catching on fire. I also have deep PRESSURE fried on the stove and that works well because the oil is contained in the pressure fryer.

I just saw this video, and id deep fry any day! Hehe love your vids

Wild game - venison, elk, moose, hog - whatever you can get. Venison tends to be dry. I would like to see if sous vide would work.

@TheFadedFate

5 жыл бұрын

It does! I like to throw a little butter or tallow in the bag

Try game meat. Rabbits, French pigeons, venison, crocs/gators, wild boar etc. Try sous vide Wild game.

My mom loves that pork belly deep fry, we do a full slab mostly here at home in a large pan. What you are supposed to do is to make sure it is as dry as possible. You would then proceed in deep frying it. Just make sure to cover it or atleast hold a large pan cover as a shield ( i know its funny, but it happens really) and you'll be fine.

The Vietnamese have cooked pork belly for centuries. Their dish is called "thit heo quay" and the Viet markets sell a rub dedicated to cooking pork in this manner. You need to try it with the sous vide technique. Ask for "bot thit heo quay" - translation is "powder for making roast pig".

Sous Vide the pork allow too much moisture inside, it looks like the beginning of frying pork skin process. The popping was very close to the surface that's why it splashed so much. Need a deeper frying pan with more frying oil inside, but yeah, maybe you should take the deep frying one out of the Sous Vide a bit earlier, and sear it a bit before you put it into the frying pan. Also, I see Ninja cutting off the pork skin, he just cut away the best parts of the meat, what you could do is to sear the skin side really good so there more crunchiness and less grease. Nice job guys~ The meat looks really tasty~

Calamari/Deep fried octopus

For deep fried use a Dual Daddy deep fryer with a kitchen splash screen on top. Works Gr8 !!!

I love your videos! So here's one - Pork belly burnt ends. I love to cook burnt ends in my smoker, but they never finish evenly. It would be interesting to see how they come out sous vide, then seared somehow to give the burnt end effect. Similar to this video... but different!

My vote: lamb cheeks! To try to simulate "barbacoa de borrego", smoke the lamb cheeks first and finish sous vide (not sure about cooking times)....maybe even throw in some blood for Ninja!!! also, serve with soft corn tortillas, lime juice and hot sauce, a perfect "asado"!

Guga at 0:30: L E S D E W E E T Guga at 6:00: D O N ' T D E W E E T

Sancocho. Ive been waiting for this a couple months.

Hi Guga, there is a way to deep fry with less splatter, you should dry the porkbelly throughly by rubbing salt amd letting it air,dry for a while, then you should go for a more gentler temperature when frying. another method is by pouring hot oil on top until the top is crispy

Challenge request - Making picanha two ways! 1. Cut the picanha steak WITH the grain when creating an individual steak (as you suggested in a guga video I watched) 2. Cut against the grain This seems to be quite a controversial topic that divided people in the comments - can you do a blind taste test to see which one comes up better? Thanks!

@thatissomeBS

7 жыл бұрын

kdotchiu You slice the steaks with the grain, so that you're cutting the final steaks against the grain.

@kdotchiu

7 жыл бұрын

Yup I agree with you but on the other video, surprisingly quite a lot of people in the comments think the opposite way is better... so thats why these guys should do a blind taste test to actually test it out! :P

Python? I hear Florida is overrun with them. If legal, would be good to find a way to make them very tasty and the problem would solve itself... (remember, lobster used to be considered crap)

Rabbit! I saw some on sale at my local grocery store and it peaked my interest.

You videos are top quality. I learn something every time I watch one. In regards to deep frying pork belly you should always use a pan that is only half full of oil. The pan you were using was too shallow and allowed for boil over. Remember a deep pot is best..

Lobster in Butter

@outputcoupler7819

7 жыл бұрын

I've done it, comes out amazing. Like butter basted but cooked better, because I'm crap at butter basting lobster tails.

As far as the deep fry goes, when you pat the meat dry it's got to be bone dry before you put it into the oil. Any moisture will cause those oil pop-ups. As for your next sou vide, since you guys are in Florida, try alligator.

@SousVideEverything

7 жыл бұрын

I like the alligator but about the pork belly, I did pat it try with many papper towel as I knew about that but it still did not work. when I put it in the oil no problem than after about a few seconds you saw what happened.

@francistuazon7666

7 жыл бұрын

Sous Vide Everything the trick is to lower the heat when you are about to place it in the oil, after that cover it with the lid just as soon as you place it in the oil. Then blast it again to high heat. Wait for 5 mins then turn it off wait for a couple of mins before you open the lid to flip the other side. And dnt use too much oil as it would splash more, you only need half of the meat in oil. The pork itself will release oil as it cooks.

@gysmayo

7 жыл бұрын

Sous Vide Everything it are the juices that are comming out of the pork. The thing what's making sous vide delicious is making the bubbles, nothing you can do without making it less juicy IMHO.

I did a sausage and sauerkraut tonight and it turned out awesome. The sausage picked up a lot of the kraut flavor without it being overwhelming. 2hrs @160

First off, I love your videos. I agree with you that frying can be a risk. I purchased the Butterball Turkey Fryer and just love it. It has a lid and reduces the splash issue. Of course you can fry turkeys, but you can fry anything in that thing. You should give it a try.

Risotto!

@koffiezet

7 жыл бұрын

Neck now that would be interesting... would that be possible sous-vide? I might want to try that...

@neck5566

7 жыл бұрын

koffiezet I tried it once. The texture was perfect, but I didn’t use sous vide safe bags, so it tasted like plastic. I sautéed onions and garlic and then added mushrooms. Finally I added the rice and some more oil and cooked it like risotto is supposed to be. Then I put it in the bag with all the water/stock the recipe called for, and let it go for four hours at 180°F. I have not tried it again now that I have the proper bags, though.

@susankarnesky2497

7 жыл бұрын

Neck: Risotto is something that works really well in a pressure cooker, and in a very short time. Not sure there's a benefit in using sous vide for risotto.

Tomahawk Steaks,please!

i dont remember if i wrote again the same comment (or similar) but the thing with frying is you need to really really really really dry out things... otherwise they're gonna be like bombs :P so try to dry it completely (even between the fat layers... there is plenty of moisture there) and then try to fry it :) we want a new video with that method and of course a heat gun searing... i think its gonna be amazing... thumbs up if you want to see this !!

Great video you guys. Cant wait to try that recipe. Try using the Philips Air Fryer dude. You can get the same results of deep frying in a pot of oil but only need a tablespoon of oil. Much much safer. You can get a better crust if you scour or pierce the skin surface. You can use a knife or special needle tool to do it.

Try leaving it overnight in the fridge on the rack.

@jamesl5149

3 жыл бұрын

Or in the oven

Mahalo for all your great experiments and challenges. I just got my sous vide thingy in the mail today so I can't wait to figure out the first thing I'm going to cook with it...got a suggestion? Your videos are awesome, I just found you and can't wait to try your recipes. My sister also is waiting delivery of her sous vide and we will be following you together :) I love the way you are cooking at the office (I used to do that too! Even with a rice cooker for fresh rice!) What kind of work do you guys do? And who's the boss? much love from Hawaii!!!!

This is an easy fix. When you deep fry the pork belly utilize a deep fryer instead of a shallow pan filled with a lot of oil. The deeper it is submerged in the oil the better, as this will reduce the violent eruptions at the top you encountered basically pan frying it. I make Lechon kawali pretty frequently and it’s the same concept as what you performed here. I used to fry it in a pot skin side down first & lid slightly offset to get the splattering over with, which is due to the skin blistering. Now i just use my turkey fryer & I haven’t been burned by splattered oil yet.

Elk Tenderloin!

@ajaynow

7 жыл бұрын

First off thanks for replying to all the ideas - my wife and I rattled off as many as we could think of and posted them here. A restaurant near where we live (Ambience in Los Altos CA) does the sous vide elk Tenderloin medallions and they are amazing. Try fossil farms - they sell that cut specifically and can ship anywhere in the US. Can't wait to see your take on it!

Tuna Steaks

I'd love to see different kobe and wagyu steaks! I also really want to see sous vide vs the weber grill. I have a weber and am considering purchasing a sous vide machine in the near future.

Muito bom!! Logo terei meus equipamentos e experimentarei!!

Cheap country style ribs bone in/boneless mix

Bacon wrapped duck!

Please try chislic. Here in the upper midwest there is a huge historical significance to this. There is even a town in SE South Dakota that has an entire festival dedicated to it. Do it, you won't regret it! Thanks!

Wow! The pork look so juicy and nice.

For all the Australian viewers, i would love to see sous vide Kangeroo and what you guys could do with it.

Lobster lobster

When I deep fry pork belly for my wife she pokes holes in it then I fry it in avocado oil but I put the lid on covering most of the pan leaving just a small crack (about an inch) for steam to escape. Then lift just high enough to flip it over if it needs it. Also to get more crispy goodness can slice it before deep frying and you have each slice crispy all around.

I do watching ur video sir everyday...and its very good..lucky to have in this chanel...waiting for whole grilled chicken recipe..planning to set up if gods will...thanks...

Venison (deer meat)

Sous vide french toast!! (sprinkle each slice with sugar before searing to get the caramelized bruleed crust)

@en2oh

6 жыл бұрын

Not completely true. If you go to Japan, 1”thick French toast is a staple treat at high end Tokyo restaurant. If you’re going to try it, consider the following. 1) either vacuum soak the bread or soak for 12-24 hrs in the egg mixture. 2) freeze the toast/egg mix to form up the bread. Finally, grill in butter to brown the outside. When I do it without souse vide, I fry the outside and finish up in the oven. The texture is spectacular!

@vzryder5314

6 жыл бұрын

Deep frying with an induction plate will produce more exact temperatures and no flames or hot spots to ignite any oil you may be cooking with. Just safer all around. Love the videos guys.

You guys should make recipes with the best sauce in the world, SRIRACHA !! Different types of meat with sriracha, different times to put it etc. Keep up the good work. Greetings from Brazil.

Hola huge combo Estas . A piece of advice. I. Puerto Rico we don’t dry off the pork skin, I fact we use the juices from the pork and pour it over the skin while in the broiler. That helps the skin get a reall tasteful crisp. The best crispy chi baron is I. The broiler. You have to try it.

“Dondewit”

@AWatts420

3 жыл бұрын

"Tastes amazing, dondewit!"

Kobe or Wagyu steak

@shawnlasker2729

7 жыл бұрын

JL wagyu picanha!

@tadgmcloughlin6061

7 жыл бұрын

never under any condition sous vide Waygu, there is no reason.

@nightfire255

7 жыл бұрын

Wagyu A5 cut like striploin, 50C for 1h , then charcoal grill. Mind blow to a whole freaking new level of beef heaven

@JasonPutt

7 жыл бұрын

you mean wagyu, kobe is wagyu from a kattle farm in kobe japan, usa and canada butchers claim they have kobe when its just kobe style, kobe is raised in small numbers, there only one north american chef that actualy gets real kobe and he is in montreal canada. kobe is a wagyu that never touches its feet to ground is carried out to feed in a harness and gets dailyt massages, but real kobe are only in kobe japan.

@JasonPutt

7 жыл бұрын

sorry my info 3 years out date there is 9 resturants in usa besides the one in canada with real kobe www.businessinsider.com/8-restaurants-that-serve-real-kobe-beef-2016-7

Unbelievable perfect

Love your channel ! I'm in the middle of my own PB experiment right now. I saw a Reddit post recently where the guy used an AIR-Fryer appliance to finish it. That is what I'm going to try when my cook comes out. Have you tried an AIR-Fryer ? With the A-Fr any splatter is contained and the air flow should help take up the moisture which (hopefully) will result in a crispy finish ?

Pernil