Sous Vide REHEATING Experiment - Wagyu Steak, Sausages and Pork!

[Music] welcome back to Sevilla everything guys you know we all have parties and sometimes we cook too much is it good to reheat Suvi is it the same we're gonna find this out together check it out I started off by seasoning this pork tomahawk with salt pepper garlic powder and smoked paprika then I quickly put it in the bag and cooked it Susie and at 137 degrees Fahrenheit for two hours since this was a reheating experiment I'm also trying different proteins and I'm cooking the sausage at 160 degrees Fahrenheit for two hours if you see my first live stream Wyatt cooked on Australian Wagyu marbling score seven you noticed I used two steaks and this is the one that it was cooked in but I'd never seared it and today we're gonna reheat it and see if it's just as good now that everything was properly cooked all the way through I chilled them on an ice bath and let them chill in the refrigerator into the next day I am reheating everything together in the same container at 135 degrees Fahrenheit for 30 minutes we got our stuff reheating everybody it's looking fantastic and I know what you're thinking Oh what about after you sear it what if you reheat after you sear here's my advice if you're not gonna eat it don't sear it sear it only one you're gonna eat it why would you sear it and then not eat it so that's what this test is about but it's ready let's take it out let's do it [Music] if you are worrying about the smell I gotta tell you it smells like I it's fresh and I just stick it out of the soda machine like nothing actually happened it smells incredible it smells like Brazilian treehouse Katya they're like why are you saying that mama beautiful kind of meats today we have a variety everybody Norman you only get to try one no I'm out today we have you know what this is a more delicious I know that much yeah I'm not gonna tell you right now but local Brazilian sausage we're not porked omaha enough talking but like always i gotta pet them dry so that we can get a wonderful sear and i know they don't look that good right now for watch this [Music] I told you guys it was gonna look good what do you think you look awesome ninja we have some stuff going on here today we have Brazilian sausage we have something good and we have something even better are you ready so nobody is better today so we have here something special and this is pork what kind of work you think this is so is this a better cordon against weiu anyway enough talking everybody are you ready to try it hell yeah all right let's do it [Music] [Music] all right you ready to try my friend these look awesome brother it looks like a Brazilian shots carrier today yeah we got a limey lovely all right which one you want to go for it first let's go for a staple look all right girlfriend just tell me how you like it okay before you try I want to know if this is a state that has any difference or anything like that if you feel anything weird or if it's just amazing give me a description of the actual state go for it this means bro how is it tell me it's good not delicious all done they're all different they're not they're not competing it's now they're all forget about it this is just brother they're not comparing yeah yeah they're not competing against each other oh is it is it okay you know I guess it is good question this is important any weird flavor different flavor that you're feeling at all or no fair a lot of salt okay awesome no no it's good after that okay go for the court go for the baby Wow PETA hello that's a legit pork him how is there nothing it's awesome awesome awesome is it delicious no more than a steak no no no okay you're not going against each other they're individually by itself if you do that that bro everything is delicious here that's what we want to know what because once you know the experiments you can understand are done let me try it again so how is it super juicy salt again they have that port you flavor like that bacon flavor yeah alright go for the sausage he already tried a sausage yeah you actually you store the sausage how's the sausage oh right it is my turn let's go for this it cuts like a regular steak it looks like a regular steak order mm bro you don't know the experiment the acid synthetic stuff it's plastic and cardboard ninja cheers everybody good incredible I feel no difference whatsoever let's go for the pork what a minute no different why are you putting me here man are you getting worried yeah ninja I have to get this why'd you by the way why are you marvelous course seven is it incredible let's go for the pork everybody is that a very good we did chef Jon against Gordon Ramsay and then I said it if you only put salt pepper garlic this is a hundred times better than the other two with their urine how are you don't put anything just do it this way everybody I think it's awesome pork incredible that's a big boar that way big big sausage time hmm why is why do sauces forget it forget it it is incredible mama what do you think steak you're gonna go for the steak first - almost and they're all ready mm-hmm something something else perfect it's perfect its juicy tender flavorful beefy talk about a bigger bowl talk about the flavor beefy yeah he never talks about the flavor man the salt is kicking it would I didn't write on the stock today you did later I think I have a theory on this salt all right go for the next one my mom oh yeah Wow he took the why'd you he won't he will take it easy he won't enjoy that crap I'm why you're supposed to try the pork not the wine I will just bear with me Wow you sure this is not a medical port nope tastes like enough oh my god this is amazing which is just differ with the spork I know I'm gonna find out in the episode but salt pepper garlic little bit of paprika oh this is amazing all right let me go over this so everybody can eat Oh perfect Toto shut up in it come on guys I have a little theory about the sort of you and mammalian describe it and it is seasoned a little bit more that's all boss awesome okay but first let me tell you the experiment major we don't want you here my friends score my belief seven incredible we got pork Emilia tell us what kind of port this is this is not a regular port it's a big boy yeah I don't know what this is I you know Amelia I don't know you have to describe to us what kind of port this is is incredible support for Mars I know it's not a vertical port what do you know maybe how do you know no it can be because he then charged me for a medical board [Music] mystery and we got Brazilian sausage over here but here's a deal yeah I cook all of this food six days ago okay six days ago okay no you did not cook this six days ago I cooked it all of them six days ago you you put her under sue B is six days ago I cook this six days ago in the sous-vide but it was too much food so I put it on the refrigerator and I just let it rest today I only reheat it for 30 minutes and then I seared it and we finish it off is there any difference yeah it's a big difference what's the difference I saw that in there real nice man no besides the salt do it besides the salt for I don't know what you did when you put in the fridge that thing got inside and the flavor is awesome it's called dry brine so what happens is when you put the salt it keeps penetrating the meat even more unclassy was there for such a long time on the actual back even after cooking I think he bribed even more and more I got in there real quick this is seasoned extremely well and the flavor of this water is incredible everybody we need to know the results you have a big party and you cook a bunch of food for your family members and all that you have leftovers I don't know what kind of family you have hold on I normally I don't have leftovers with my family well hold on you some leftovers you take it out and you put it on the ice back let it in the refrigerator for six days you come back you reheat on the sous-vide for thirty minutes then you syrup' is there a difference yes it's better that's the difference now it's incredible now I am three you know I want to know what happened to leave it there ten days or four weeks well I don't want to get into that because I don't know how long the food safety it's okay to keep it in the actual refrigerator but I can tell you something guys I cannot tell you longer than six days or a week or two weeks or three weeks we can fix that but I can tell you right now if you leave it on the refrigerator for six days it's fantastic and like we said it's even better than the regular one is better yes good eat it fresh but if you have too much leftovers you're gonna put another refrigerator on reheat it no problem at all well if you have leftovers don't do that sad to me I'm gonna put my email address down there so you can send to me okay I email my email sent to me well we'll figure that out later as an attachment guys I hope you enjoyed this video if you do enjoy it make sure you give it a thumbs up if you're not a subscriber this should have subscribe for future videos remember if you're interested in anything I user everything's always in the description down below thank you so much for watching and we'll see you guys on the next one take care bye bye love you we out

Channel: Sous Vide Everything

Views: 288,388

Keywords: food reheat, how to reheat steak, sausage, pork, pork chops, sous vide, sous vide review, anova, chefsteps, what is sous vide, best way to sous vide, best, precision cooker, sous vide circulator, immersion circulator, sous vide supreme, gourmia, wagyu steak, wagyu, australian wagyu, heating steak

Id: Up5ObToC-zs

Length: 12min 35sec (755 seconds)

Published: Thu Jan 10 2019