Sous Vide Basics: STEAKS and EQUIPMENT!

I want to share everything that I have learned through the years cooking Suvi with you [Music] I'll be calling this series basics with do that and I hope you join [Music] sous-vide literally means cooking in vacuum but after cooking so many times and done so many experiments with it it means so much more than that there's a little secrets on a lot of things that you guys might not see it on an episode and on this series which I'm calling it su v basics I'll be sharing everything it is an open book no fancy editing but it is a hundred percent in teaching you how to become a better cook [Music] so do you really need a Sylvie circulator in order to cook Sylvie no you don't I've done it in the dishwasher you can do it in many different things tools are here to make your life easier come on you're gonna cook it in a dishwasher does it work yes it works but at the same time do you really want to put everything in the dishwasher for your family no it's not gonna work so you're gonna need a circulator all right and here are three of the most popular ones in the market this is called Joule and it's small compact and I like it the only bad thing about is that you're not able to control it by hand you can only do it with an app on your phone or your maybe your iPad and so forth this is the Vesta elite and it is different from the other two it's not a stick and I wanted to show you guys and you're able to put it on a regular pot and so forth and it also has a diode and you can control it Wi-Fi as well by the way all of these you can control it with Wi-Fi and this is the Innova another very popular one it does everything that the other ones does as well but the biggest difference between Joe and Innova is that Innova has the dial so tools are here to make your life easier all right don't go cooking your steak on the dishwasher even though you could and if you want to watch their video make sure you check around the card later on another thing that is important is a container right I like to use this container here I can cook almost everything with it all you need to do is stick your circulator like so put it in here and one of the most important things you need to remember is evaporation will happen in the past I've used like bowls that you can put it in to keep the evaporation I've also used clinch paper I've used so many things but again everything is here to make your life easier and the easier it is the more you will use so I like to use a lid all you got to do is just cover it and you are ready to go so using any of the circulator that you choose to the lid and the container is extremely important and this manufacture here Lipari they produce the covers for every single circulator so you're covered do you need a vacuum chamber do you really need one to cook sous vide no you don't you don't need it you can just do it basically with a ziplock bag but again everything is there to make your life easier and I'm gonna keep saying that several times when it's easy you do it often if it's inconvenient then you think twice before cooking it and the vacuum sealer makes your life easier get that you chamber bags they are fantastic and they make your life a lot easier and this is not expensive everybody and you cannot only use it for Suvi but many other things this is great and I recommend it now on the topic of making a life easier this item here is fantastic sometimes depending on what you're cooking certain items will float and as it's floating you're going to probably find some type of weight to put on top of it look this is a weight you may have to put it on top of the protein in order for it not to float especially like pork belly which we will be covering and anything that has bone on it will automatically float this is a pain in the butt because when I put it it just it rolls over so I normally put it on a vacuum bag in order to keep a bunch of them together so that the my protein can stay down it will make your life easier and I recommend it and it is now cheaper than ever my stainless steel one when I bought it it was three times the price these are the stars of the show here we have three types of steaks that you'll be able to find on your supermarket this one right here is a choice grade then we have what's called a premium and then we have what's called a prime now I couldn't find select it is not available in my area but there are some areas that I have select which is even a lower grade of beef than this one USDA grapes beef based on an intramuscular fat of the beef and that what I mean by that is you see in there the more white spots there is inside of the beef the more higher the marbling score will be that's one of the factors that they take and if you take a look at the choice grade one the choice one does not have a lot of marbling and that's why it's great choice all of these are great they have different pricing but most importantly the fat is what's gonna give you a bearish steak that's why this one here which is the prime cost a lot more than the choice thickness is extremely important because in the end you're gonna be searing it and depending on how much you like your crust you know that takes a while to sear especially on the pan I like to get my steaks at 1 and a half inches thick and this is more or less every single one of them is the same so keep that in mind and one last thing if this is gonna be your first sous-vide cook go ahead and get the best that you can because I promise you it will be the best steak of your life seasoning is very important and I'm a true believer that if you are going to eat steak especially a good prime steak like this one here you don't want to mask the flavor of the steak on top of that you're paying a good price for the steak here so you better taste it right to season my steaks I like to use coarse salt freshly ground black pepper and garlic powder what you want to avoid is using table salt because table salt you can't judge the amount that is being poured on because as soon as you put it you will immediately start penetrating the meat so you can't really judge and I always seasoned liberally because look this is a thick steak you really want to get that seasoning in there everybody okay like always you do have to season both sides seasoned like you mean it I know a lot of people say that salt is the enemy but hey I tell you something saw taste good man it makes everything taste better that's the reason we used it and learning how to use the right amount is the key I did season the board and for this reason check it out I just basically roll the edges okay I roll all my edges in there this will assure that every single piece is seasoned properly but there we have it our choice take our premium and our prime steaks three beautiful steaks ready to be cooked so V I don't know if you noticed but I didn't put garlic powder and no no no no you don't do that in my house you gotta put some garlic powder everybody it is fantastic and this one you want to be careful you don't want to go crazy with it just a little bit both sides always both sides even though I don't show on the video all the time we're trying to make the viewed as entertaining as possible just rub it out make sure how the coating is even everybody's and there we have it you want to have a nice seal so what I like to do is fold everything back so that when my vacuum sealer is gonna get to work none of this will be dirty for it and I don't have to clean it after now the next step is just putting it in the bag and getting it ready for a vacuum seal here goes here goes a choice we have the premium I find two vacuum sealer is pretty straightforward just put it inside of your crevices depending on the type of vacuum sealer that you have it will have this thing here or not close it push it nice and tightly turn it on press vacuum and seal and you're good to go once it's done it's ready to go no big deal now I gotta do is do the other two and we're ready to rock time and temperature that is extremely important with sous-vide and let me stress about something don't let anyone tell you how to cook your steak you have to eat it at the temperature you like I like it medium-rare but if you like medium that's okay if you like it well-done that's okay too all right everybody likes their temperature and it is important for us to respect since this takes our own age and I have thick pasteurization occurs at a hundred and thirty-one degrees Fahrenheit for three and a half hours that's when the steak is completely pasteurized and if you don't know what pasteurization mean here's what it is and you have to just press pause it and read it so you see how temperature and time is important with sous-vide it's not only about the temperature it is also important that time for these steaks I like to pasteurize them at my preferred doneness do i pasteurize it at every single cook no because when you reach two hours with this cut of steaks or two and a half hours they will be perfectly cooked to medium-rare and if I'm in a hurry I'll just eat them as is but it is best practice to reach the pasteurization process it gets quite complex depending on the protein that you cook but a good guide for you is an app that they have with jus it's free even if you don't have this circulator you could still use that app and they give you some nice guidelines for you to choose times and temperature can you put the steaks before it reaches its temperature here's the deal I don't recommend it it is best if you let it reach its temperature and then put it in but at the same time have I ever done it yes did it work just fine yes you did this is one of the other reasons that I told you about that makes life easier so all I have to do is grab my steaks slowly put it in now all I gotta do is put the lid and it's ready to be cut will it be ready at two and a half hours yes will pasteurization happened no you won't so we're gonna completely pasteurize these steaks the interesting thing is that if I leave it more than three and a half hours nothing will happen to my steak but if you leave it over five hours then the texture will start to change the state will still be perfectly medium-rare in the middle but the texture will change that's the only difference on sous-vide it's gotta be hot but not terribly hot alright we are gonna go ahead and we have our prime steak here followed by a premium and our choice grade now you have a few options you can either see it right away or you can chill it and if you're gonna save it to sear it another day or maybe later on on the day it is a good practice to chill them in an ice bath and then put it on your refrigerator whenever you're ready to sear and other things I get asked a lot is what can we do with the juices of the back if you have a good amount it's worth doing a sauce but as you can see it look there's no and how am I gonna make a sauce out of that before we're going on to searing it is important to pet them dry why if there's moisture you won't get a good sear on your steak can you just leave it alone and sear it yes you can but it will take more time to get that browning and ultimately what will happen is you'll start getting that gray band you get a good sear because you'll leave it on the pan longer normally I don't like to use this kind of pan I much rather use a cast-iron why because it holds its heat but some of you might not have it so I'm gonna use the most you know common pin there it is and if you're gonna sear it and finish it off with butter you gotta go all out you can't put a little steak or one tablespoon of butter use at least half of the stick which is four tablespoon for a steak and if you're doing multiple steak you might as well use the whole thing you're not going to eat the whole thing it's for basting and if you put very little on your pan it's very difficult to get a nice baste but the more you put that easier you will be to baste and they will only remain on top of the steaks the amount that you're gonna be eating you have to use some type of oil so that it does not stick on the pan if you are using canola oil or vegetable oil or any kind of oil honestly it will work but it doesn't have a high smoke point and what that means is that at a certain point it starts burning the oil and it could give off flavors I'm not saying it's going to but it could and it has happened to me before so I like to use avocado oil or grapeseed oils because it gives you a more heat resistance on the oil and you can put it as hot as it needs to be talking about heat you don't have to have the pan like everyone's saying smoking hot as hot as possible when I am pan-searing it I like to keep it at medium-high heat not all the way high medium high heat okay first thing I need to do is turn on my burner and I'm going to put it at medium-high heat then what I want to do is a good amount of avocado oil right there just to coat the pan not don't go crazy since this is an induction burner I'm gonna let it preheat just for a little bit maybe I don't know a minute or so make sure you get it coated with oil and [Music] nice contact we wait one minute be careful you could have a little splatter come at you everybody that does happen especially when you have a very fatty fatty state we are right about a minute remember in your very first flip you will not have a perfect sear using a spatula get your PIN one more time coated with the oil okay and flip starting to get the color we're looking for again one more minute right now it's gonna be another minute I'm timing this out for you so one that minute is up what I like to do is now I'm gonna put in a little bit lower heat so my butter doesn't burn slow it down a little bit and throw in your butter lot of butter that's right more butter the better and your base everybody we're gonna baste it for one more minute some of you might think oh that's a lot of bird that's right it is a lot of butter but at the same time I am NOT going to be eating the whole thing all right so that minute is up now it's time to go ahead flip at the other side look at that that is a perfectly perfectly seared steak remember I told you it is not about the butter you see the butter laughs you might think this is a big waste of butter but let me tell you something you paid a good amount for this steak you want to have a nice coating and be ready to go but this steak is perfectly seared and perfectly done my steak is done there is no need for you to let it rest oh boy I hope this camera is doing its justice and you can see how wonderful perfectly medium-rare this is look at that oh and there's one reason I like to cook is to share with my friends and family chop it up though you tell me you try it I'm already trying that they seen it no damn one word describe it yeah that is why I love to cook now that we did this one we're gonna finish eating and I'm gonna sear the other one for you guys on a torch and show you how I do it the most convenient way to sear a steak I say convenient because it's also not the best alright [Music] see the bluer flame you don't want to touch that on the stake if you do touch it for a second it's not a big deal but if you keep it there for a very long time you will get what's called torch taste and what that is is the butane will go infuse into your steak a little bit and it's not a wonderful taste that's the only thing that you need to remember with a bigger torch like the flamethrower that doesn't happen because you burned so fast but this is a perfect culinary torch that you can see at home it's cheap it's easy and anyone can do it now I'm gonna speed this footage up and I know you're gonna ask me why did you speed up the footage because it takes forever it's about the four to five minutes of me blowtorching a steak and you don't want to watch that but I'll show you with my traditional music so let's do it [Music] so we don't mind can I go can I go look at these people these people are hungry everybody and that's what I like about it cooking is sharing love what you do do what you love and feed your family right place tell me you have to tell me twice you tried both this one is what you tried both this one is with uh this one is with the torch let me know what you want you guys like best I don't know it's when I like my love it Julie so tender I feel the love over here I don't know which is better I agree they're both great the other one is more buttery this one is nice buttery the other one was a little more savory I want to say okay this one has a little bit more char which city has on a torch you know what I mean has that I think invoke resembles that charcoal flavor it does not taste like torch a lot of people are gonna ask whose it tastes like torch no it tastes like awesomeness on this series we're gonna have a lot of different proteins then I'll show you how to do it more personal this way I hope you guys enjoy it if you do enjoy this series will continue if you don't then we'll just go with our regular program but I really hope you enjoy it so that I can really communicate face to face with you and show you how I do things without crazy fancy editing which is what I love to do as well what should be the next protein that you guys want me to show you how I do it comment on the section down below also don't forget to comment on this video here anything that you guys would recommend a beginner to do this is a community we're all trying to learn and get better on things how to cook better sous-vide proteins and different things and sometimes some wild wild west stuff right for example put Big Mac compound butter on the steak hey what's good works it was freaking delicious I tell you that anyway guys I hope you enjoyed this video if you're doing enjoy this video 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 we'll see you guys on the next one take care bye bye bye

Channel: Sous Vide Everything

Views: 1,582,429

Rating: 4.9508147 out of 5

Keywords: sous vide, sous vide basics, learn sous vide, what is sous vide, slow cooker, cooking steak, sous vide steak, sous vid equipment, cooking class, cooking classes

Id: vxNaxi6dmFc

Length: 21min 18sec (1278 seconds)

Published: Thu Oct 03 2019