I put $100 Wagyu Fat in a $1 roast and this happened

welcome back to sweden everything guys what happens when you get the most prestigious type of fat in the world and you put it inside of a one dollar roast is that gonna be good there's only one way to find out check it out and this is the most prestigious fat in the world i know i said it cost 100 in the thumbnail but let me tell you something it's actually way more if you do the calculations pound per pound it's actually almost three times that price because this is not any regular fat it is kobe beef fat as you know kobe beef is not only the most incredible piece of meat in the world it's also very difficult to get i'm talking about the real deal kobe beef that is exactly what i did on my other channel and if you have not seen that video i definitely recommend you checking it out later on the link will be in the description for you but now going back to this wonderful fact the first thing i decided to do was to slice it in small strips unlike regular fat wagyu fat actually melts on the touch of your hand so my thought is that if i insert one whole slab of fat in there it would just melt throughout the whole meat i have no idea if this is gonna work but we're gonna find out together the first thing i needed to do is to get this thing hard solid and for that i transferred everything into a tray so that i can freeze it to make sure it was a hundred percent frozen i let it rest in my freezer overnight that was perfect because it allowed me time to go ahead and start working on the eye round and this is one of the cheapest roast you can ever find the reason it's so inexpensive is that it is not tender at all it comes from a part of the cow that does a lot of work and for that reason it's quite tough but even though he lacks on tenderness he makes it up with flavor and one of the things iron does not have is fat so by inserting that japanese kobe beef fat in there you should definitely do something now the first thing we need to do with this is actually trim it as you can see comes with a lot of silver skin and unwanted fat that it's not good also whenever they're vacuum packing this piece of meat they use hot water and some pieces get oxidizes like this it is the same process they also use for brisket now to trim it you just gotta get a very nice sharp knife and go to town i recommend working slowly so that you don't waste a lot of meat but after trimming both sides and also the underbelly once i was done this is what it looks like as you can see the fat cap on top i definitely like to leave it from previous experiments i know that that fat tastes wonderful so there's no way i'm gonna take that out the size of this roast right now is quite big and my fat slab is not that long so i decided to go ahead and remove a piece of it so that it will fit perfectly but if you think i'm going to throw this away you're absolutely out of your mind it is perfect for burgers and many other things you can take a closer look and see that there's no fat in between the fibers that is what i like to call marbling score zero minus zero by the time i was done butchering the eye round my kobe b fat was ready they are nice and hard like a rock that should make the job a lot easier to stick it inside i'm trying to make the hoe as small as possible so that it can fit nice and tight talking about that i grabbed my two and started the process i went as deep as possible without penetrating all the way through once i removed the two i took a look at it and i went oh no this hoe is way too small there's no way that it's going to work but this knife will definitely do the trick so i went ahead and made a bigger hole took my fat and started pushing in and to my surprise this is not as easy as you might think it is quite challenging to put it in without breaking it but after struggling with it pushing it from one side and then the other side flipped it upside down and pounded on the board after about three minutes of struggle i was able to get it in that is something you do not see every day but then my thought was if fat makes everything better more fat should make it even better so i went ahead and made even more holes and tucked them all in as you already know this is a struggle but once i was done this is what it looks like if fat makes everything taste better my roast should taste incredible not only because i put a lot of fat in it i use the best fat there is now the next thing to do is to go ahead and trim the excess that is one of the easiest things to do because this fat basically melts with the touch of your hand but now that it's fully butchered the next thing to do is to season and for that i started with a little bit of salt followed by freshly ground black pepper and guga's rub the one important thing that you gotta keep in mind is to season it well this is a big chunk of meat and it must be seasoned properly so make sure you don't chip out and season every single edge but now that we got it ready the next thing to do is to back it up vacuum seal it so that it can be ready for the water bath that is perfect because you'd allow me time to go ahead and make an awesome side dish and this is elote aka mexican street corn it is one of my daughter's favorite thing to eat to make it it's super easy and here's how i started with four yellow sweet corn as you can see mine already came de-husk and this one will work just fine but if you are able to find fresh corn go ahead and use it because we all know fresh is better the first thing to do is to get them cooked and for that i started with a little bit of boiling water followed by a good amount of milk and of course butter i don't know the science behind it but i can tell you one thing this is 10 times better than just boiling in regular water it produces an awesome creamy flavor to the corn that is definitely worth it and as always remember exact amount of ingredients always in the description down below for you you want to let your corn boil for about 40 minutes once the time is up take them out and as they are still hot i like to insert them with a wooden skewer that makes it easy for eating then to give a nice roasty flavor i get my torch and i go to town one thing that you gotta keep in mind is that torching takes just a few seconds you're just basically looking for that char flavor then i went ahead and spread a little bit of mayo to coat all of the corn if for whatever reason you do not enjoy mayo you can also use butter but i feel like mayo gives a nice tank this is going to be acting as a glue for our cheese talking about that this is not any type of cheese it is called cotija and i've tried with parmesan cheese before but parmesan is way too strong you should be able to find this on your supermarket if not you can always buy it online the next ingredient that i definitely recommend is this spices right here it's called tahini and it has a wonderful hint of lime so it is perfect for a latte all there is to do is to sprinkle a little bit of this magical seasoning because by that time your a lot is done that is as easy as it gets to make this stain and let me tell you something my family loves it but now going back to our experiment i'm gonna be cooking this roast at 135 degrees fahrenheit for 24 hours hopefully that fat will melt and make it nice and tender and i can't wait to find out how it's gonna taste [Music] i'll tell you one thing if you've never had an elote you should give it a try it is one of my daughter's favorite thing to eat do it you would not regret it i promise you that now here's the deal the iron itself i cooked at 135 degrees fahrenheit for a total of 24 hours that should be nice and tender and i'm hoping that the fat actually went through the fibers and produce an incredible flavor only one way to find out we are hungry it is ready and it's time to take it out let's do it there we have it man my creation is it gonna be good i have no idea i'll tell you one thing it looks quite unique especially a little bit of the fat started popping out i thought that the fat would render a little bit more as i explained it on the video japanese wagyu a5 is almost like butter i guess that proved me quite wrong right because it did not melted all the way at the same time i hope that it produced an incredible flavor into this eye round but i agree with you i know what you're thinking it doesn't look that good right now but watch this [Music] all right everybody here we have our beautiful experiment today mama i cannot even hide this one huh you can see right away there's an experiment happening this looks like a face hold on watch this guys my bad i mean what can i tell you right it's an interesting experiment mama so i'll tell you right away because you can see that there's something weird i got a little bit of kobe fat the kobe beef that we tried remember on google foods if you have not seen that video everybody make sure you go check it out that was good and i got that kobe beef fat and i insert it in here and let's see what happens yeah that was like garlic or something not garlic and then i also have a lot this have you ever had your lattice i had it but not like that not like that i had it on a cup try mama i want you to give it a try today latte it is so easy to make everybody you've never made it you saw how easy it is cheers everybody [Music] it's good it's amazing mama it's just good for you it's a lot of cheese and a lot of cheese always add more cheese especially if your cousin is lactose intolerant you keep going not much to say something definitely give it a try today a lot i recommend it but now let's jump into the next one are you ready my mom i'm scared i know me too i'm scared too one thing i can tell you right away is that whenever you are presenting this to any type of guest they will look at you kind of weird i promise you huh look at this guy [Music] my whole thought was that the fat was going to render all the way to be fair to me okay because what happens is when you touch the kobe beef fat just by touching it it just smells like like the like butter basically you know it may it melts like in the touch of your hand so i thought putting at 135 for 24 hours oh my god yeah you should be just like melt all the way in and guess not guess not that did not work my mouth has extracted all of the fat huh now now we only have holes okay we always give you guys a fair review if it's good we'll let you know if it's terrible we will also let you know cheers everybody oh that's a nice tender that is so soft tender eyebrow but i do not feel any whiny fat there oh my god at all the fat did absolutely nothing nothing nothing whatsoever i think it was a complete waste of wagyu fat i could have used it for something else but i'll tell you one thing the high round is good oh it's amazing i see you're going for the dip i'm going for the dip let's see if this helps if you are wondering what the dip actually is it's just juices from the bag never throw it away did it help no made a little bit more juicy you made it more juicy you didn't make more of a wagyu fat taste no not at all not even adding the water fat on it made waterfatty guys before we leave i want to thank the ridge wallet for sponsoring this video i mean take a look at this this is my old wallet it's so bulky with the ridge i can put up to 12 cards and still have room for cash it is sleek it is light and it is so cool they come in over 30 different colors and style including carbon fiber burn titanium and it is so durable it's crazy the rich team is so confident that you're gonna like it that you can test drive it for 45 days and for whatever reason if you don't love it after that you can send it back for a full refund go to the description down below and get 10 off with my code sve and they have worldwide free shipping and returns go check them out guys anyway guys these are the results i hope you guys enjoyed this video if you do enjoy it make sure you give it a thumbs up if you're not a subscriber be sure to subscribe for future videos remember if you are interested in anything i use everything is always in the description down below thank you so much for watching and we'll see you guys on the next one take care everybody bye

Channel: Sous Vide Everything

Views: 1,227,433

Rating: 4.905941 out of 5

Keywords: sous vide, fat is flavor, cheap roast, expensive fat, expensive meat, cheap meat, tender, juice, best, steak experiment, how to cook a steak, cooking steak

Id: RUYAqIjEHgE

Length: 12min 4sec (724 seconds)

Published: Tue Oct 20 2020