Do SAFE Steaks Taste Different than UNSAFE? | Sous Vide Everything

[Music] welcome back to Sevilla everything guys today the pasteurization experiment check it out [Music] whenever we are cooking anything including beautiful and wonderful steaks the number one goal is always to make it delicious to eat the second go at least for me is also to make it safe to eat sometimes making it safe to eat the confession away normally means overcooking it and we all know overcooking a piece of meat is just a crime but today my ultimate goal is to pasteurize the food and put it against one that it's unpasteurized but cooked to perfection to see if there's any difference between them and if we can make everything pasteurized and delicious that's the ultimate goal for su v--'s so let's do it and to start off our experiments these are two beautiful choice grade ribeye steaks sometimes you get choice great that looks almost as good as prime and USDA grades them by looking at the intramuscular fat which are these little white spots I kept the seasonings in for with salt freshly ground black pepper and garlic powder since we have two of them one will be pasteurized and the other one is not to make sure water circulates all the way around I'm gonna be using my su V rack now I'm very excited to share with you that they have a plastic version because when I bought this one a while back they actually cost quite a bit and it is a fraction of the price and if you cook a lot of steaks like me it is worth it but now that I have my steaks ready it is time to jump to the next food I love me some cookie dough but one of the things that make it unsafe to eat it raw is the flour and the egg and if we can pasteurize both of them and still keep the flavor that will be awesome I started by laying down some all-purpose flour on a cookie sheet then I cook them in the oven until they were 100% pasteurized and this is a pasteurized egg Suvi it was cooked sous-vide at 135 degrees Fahrenheit for one hour that means that the egg is completely pasteurized but still raw and here you can really see the difference between them pasteurized on the left and raw on the right once my flour was completely pasteurized it's time to put it out together and first I started with my flour I like to run them through a strainer to make sure I have no lumps then on a separate Bowl I added a little bit of white sugar brown sugar salt melted butter and mix it well once everything has been combined together I threw in my egg mixed it a little bit more and I finished it up with my flour after incorporating all the ingredients together when in with my chocolate I am using three chokolate sweet semi-sweet and dark chocolate once everything has been combined together your Rob pasteurized cookie dough is done to really compare flavors I decided to do one that is not pasteurized if the one unpasteurized tastes as good as this one man we are in for a treat that might be a problem because I might eat this every single day right away when I was done I could tell the biggest difference was the texture the one on the left is pasteurized and that one on the right is not now even though I'm making this test to be a raw eating cookie dough how wonderful would it be if we baked them and they just come out as good so for that reason I'm also gonna be baking some cookies but like I said before the only thing that really matters is the taste now that we have it ready I'm gonna be baking them at 350 degrees Fahrenheit and the steaks we are also going to be cooking them one will be pasteurized and the other one is not and I can't wait to find out how they taste [Music] I got my beautiful steaks cooked it is ready and we are hungry it's time to take it out let's do it [Music] it smells like heaven your sense of smell can tell you that it's going to be something delicious both of them everybody oh man I wish we had smell-o-vision let me tell you but like always I want to get a nice pronounced crust in order to have zero effect on the amount of crust I'm gonna put in I am going to be using our serious year's champion the flame thrower each one will be hit for exactly 35 seconds I'll be tiny it to ensure that there's no variations all right but I don't always I got a pair of dry so I can get a wonderful sear and I know he doesn't look that good right now for watch this [Music] all right everybody whoever beautiful steaks here what you think my Mountain whoo I'm so happy today why because I have a steak and have dessert I know we never had dessert this is the place time with dessert we do like our cookies oh yes but there's an experiment of course like always well try out an experiment these are very rare cookie dough's yeah okay but before we go to dessert we gotta try our steaks I wanna know if you feel any difference between any of them there is a difference and I'm curious to find out it fits noticeable as well for it we'll go with this one here first yes juicy tender like always I'm not even epic like always there's nothing to discuss over here I know you cut it I'm not even cutting cheers everybody oh just makes me so happy sue V steak man huh nothing it is fantastic and a flame thrower with a little char and it's the flame hmm that was phenomenal Oh mom laughs perfect perfect sous vide gugus steak right there okay ready for the second find out Wow me too cheers everybody oh boy oh that is so good juicy tender just like the first one Kevin also a little char on it man beautiful nothing to say beautiful it is beautiful do you notice any difference not really there's absolutely zero difference no difference at all it's like both of them are made from the exact same cow took the same temperature cook the same everything you agree if you don't that there or not I'll be surprised guys there is zero difference one of these cookie dough's is pasteurized and the other one is not and I want to know if you can tell the difference for science for science [Music] let's look at everybody cheers hmm so how can I describe this to you it's like grainy when you eat it and the sugar starts dissolving in your mouth crumbly grainy yes it is phenomenal imagine this on an ice-cream or on that come man I mean I could just you're gonna make me go out and buy some ice cream later so now this second one the texture is are a little bit different right away yeah this one looks a little bit drier this one looks more moist more moist ready for this Oh cheers everybody well there's a difference difference there is a huge difference but it's still grainy but it's like a moist grainy it's that texture is different the flavor is different you feel the grayness but it's more like smooth yeah you prefer the first one with the crumbly texture or the second one with more smooth I prefer the first one me too I prefer this one to the crumbly one is just so nice on your mouth it is amazing everybody and you make the paste on your mouth yeah it's just this is why am i eating it it is this one is dangerous I can eat the whole thing the first one is a hundred percent pasteurized and safe to eat okay I like that one yeah I know you do right please don't make some cookies out of these I did yes I did if this cookie is as good as cooked as this cookie dough we're done I am never making this one here again I got the cookies hold on let me get that everybody hold on this one right here is the unpasteurized one and then this one right here is the pasteurized one as you can see completely different from each other it didn't flat now it's just like a little Bowl but let's see cheers buddy well that's two glitter oh that's good oh it's a little melting sir Oh come this is dangerous is my brother this is dangerous everybody oh what's some milk phenomenal good ready for the second one oh it's more gooey my mouth oh it's more gooey breaking Wow there's a huge difference okay it's way more gooey let's try this now you ready my mom all right mom are you ready to try let's see oh oh boy the other one you could really use some milk this one the other one needs me this one is way better you agree yeah in regards to flavor pasteurization does it modify the taste no absolutely not when we're talking about the steak how about cookies definitely definitely definitely changes if you want to make safe cookie dough for your children to eat be careful because this is dangerous not in a matter of you're gonna die in the merit that you are going to gain 50 pounds if you eat too much of this all right this is very nice juice anyway guys I hope you enjoyed this video if you do enjoyed this video make sure you give it a thumbs up if you're not a subscriber be sure to subscribe to future videos remember if you're interesting in anything I use everything's always on the description down below thank you so much for watching I will see you guys on the next one take care buddy bye bye yeah and you're chugging oh yeah I don't blame you this is dangerous in a good way but wait can I get me thank you for watching you will see on the next one everybody take care bye bye yeah

Channel: Sous Vide Everything

Views: 1,015,104

Keywords: steak, safe to eat, sous vide, cooking sous vide, how to cook a steak, time temp, sous vide cooking, cookies, chocolate chip cookies sous vide, sous vide dessert, desserts

Id: EwCZ8M0Tjjw

Length: 10min 51sec (651 seconds)

Published: Wed Nov 27 2019