Tips & Tricks #1 - Poor Man's Filet Mignon

[Music] [Applause] [Music] [Applause] hey how you doing Jax Califronia here and you're cooking with Jack welcome back to the show forgive my black hat my yellow one is still a little dirty from my son's little antics with the you know the the big top cupcake scene yeah you know how that turned out anyway I still have some some cupcake cream in my eye so that hat is drying I had to wash it but we are back with another episode it's time to start getting back into some some lessons that's right we've done product reviews we've gone on field trips we've done we've done specialty holiday events right now I want to start teaching you guys some some tips and tricks okay so every so often I'm gonna do an episode that's gonna teach you something whether it's parboiling or whether it's butterflying or whether it's just things that you see on cooking shows that you're like what are they talking about alright here's a little trick right now for those of you who eat steak or any kind of a cut of beef or any meat whatsoever I guess this would work on I've only tried it on steak so far okay it's called the poor man's filet mignon and what that does it's a way of taking a really and I'm gonna be just honest a really tough cheap piece of garbage steak okay and making it tender and amazing falls apart I mean you could probably pull it apart with your fingers instead of a knife and a fork so we're gonna show you this it's really cool my brother called me one day goes Jack Jack here I sending a link check this out online there's this cool method of tenderizing your meat before you cook it and it only takes about between one to two hours depending how thick your meat is it could be as little as 15 minutes so let's uh let's show you how I went to the store and I bought the cheapest piece of garbage they had on sale yeah so cheap all right it was a dollar ninety-nine a pound it's all I could find there was ninety nine cents a pound I would've brought that home but it's called what is a select beef cross rib roast I don't know what that is I don't know bones in it anyway let me show you how to do this we're gonna do a side-by-side comparison I had the butcher take a thick piece and slice it right in the middle so we have two pieces of the same mistake all right so there's no question about this test if one comes out more tender than the other they're from the same steak okay all right so let's take a look all right to clean pans we're gonna open up these steaks but one and eat don't forget to wash your hands you haven't washed your hands now's a good time to go wash your hands all right okay once again I took one piece of meat and I had the butcher slice it right down the middle okay so there would be the same cut of meat ah beautiful I love beef as you can tell it just looks good so many things you can do with it you can cook it a million different ways this is not a good cut of beef okay I'm just telling that right now okay next thing you're gonna do is you're going to take sea salt or kosher salt and that's a very coarse salt and we're gonna take that we're gonna cover one of them completely with sea salt all right so let's do that right now okay so we're gonna do this now the rule is this find out how thick your steak is ours it's about an inch and a half okay so you're gonna have to leave this on an inch is an hour so an inch and a half would be an hour and a half once again every inch is an hour you leave this salt on if it's half an inch then you do half an hour quarter of an inch quarter of an hour all right don't be afraid to put too much on because we're gonna wash this right off when we're done but this is going to do something to the meat it's really interesting there we go I got the whole thing covered a little bit more down here all right there we go I don't know why this works I'm sure something you do and you can write me in and tell me but what's gonna happen is it's gonna pull the moisture out of this meat and it's also going to do something to the protein molecules it's gonna break them down and what's gonna happen is this simple piece of meat as you can see it's pretty it's pretty tough see how it doesn't there's no openings okay you can pull it apart okay this is gonna open up the meat it does something for the protein molecules I don't know the science to it I just know it works and I'm just gonna show you guys right now so we're gonna let this set for let's break out my measuring tape that is about you know what that's about a an inch and a quarter so we're gonna do an hour and 15 minutes okay I'll be back in an hour and 15 minutes to show you exactly one pock mouth notice there's no moisture or water in there just the salt no moisture or water in this one all right let's check this out in an hour and 15 minutes you're watching the cooking with Jack show we'll be right back right after this message hey how you doing jack sky Lonnie here just want to tell you about my line of sauces they're called the best sauces you'll ever taste that's right it's called the best barbecue sauce you'll ever taste here's the best hot barbecue sauce over taste the best teriyaki sauce you'll ever taste and the best gourmet seasoning you'll ever taste all of them come with a money-back guarantee and if you live in the United States of America I give you free shipping I'm pleased to announce that my friends in the great white north in Canada I have now set up an order page for Canadian orders I don't do free shipping but now Canadians can order the sauces too go check it out go to the best sauces com I'll see you there and now back to the cooking with Jack show it's been an hour and 15 minutes and you can see that all the salt has has really become moist it's pulling it's drawing all the water out of it you can also see if you'd if we turn this let me move this one over a little bit if you turn this you could see like the salt a lot of moisture down in there collecting and you can see where the water is coming out of the steak it's just it's just coming right out of the bottom so it's doing something to this meat so we're going to take both of these and get them prepared for cooking all right first thing you do is rinse the entire day of salt there we go get all the salt off it and look but you notices see all those openings look at all those groove openings it's starting to kind of kind of pull apart a little bit here it's really penetrated the mean get a good rinse now you can see it's it's right kind of very loose feeling I'll show you at the other at the table okay let's look up difference in the meat okay take a look at how this this has been not treated how it kind of just looks straight out of the butcher counter okay and look at this this is a lot more falling apart you can already see the grooves look at the separation you see that separation right there the separation right in there all these grooves that are created it just seems to be falling apart in my hands it's not quite as firm yeah we turn it the right way there we go there you go okay seems to have opened up the meat it's really interesting so there you go now we take these out we're gonna grill these now once this is clean of salt season both of these is however you want I'm gonna season them up then take them out to the grill bring them right back and then we're gonna do a taste test see if this opened up and got more tender than this one okay you just came off the grill I want to show you some similarities and some differences okay now I noticed while cooking these these were cooked on over their own flame each one had a flame underneath it on the barbecue they were cooked identically the same position same amount of time I pulled them off but the weird thing is the untreated one looks like it curled up a little bit right on this end and I don't we can see it but it kind of curled up and it kind of looked like it cooked overcooked or got well done but look at this one right here this one's interesting because this still I like my steak rare this looks rare and this looks well-done they look completely different if they look like they were quickly different completely different times so one more thing I want to do before I want to lift these up and which one has more juice before we cut into it okay okay this one definitely has more juice than this one but we're gonna cut into these bad boys right now let me bring over a plate this is the one season with the salt this is one not seasoned with the salt I'm gonna cut right into him we're gonna see exactly how they cooked oh yeah nice and rare okay that's beautiful let's take a look at this one same spot same thing you'd they're both beautiful let's take a look now and see let's see if one's more tender than the other I'm gonna try and rip this tear this meat open with my fingers it's pretty easy little nervy I like that was a little tougher than I thought but you can do it now let's go over here and look at this same spot that goes right through Wow that was beautiful that was a lot easier now I think if you left the salt on a little bit longer you would even have a better a better tenderizing procedure all right so here's the deal um take a piece of meat here Wow I know what I'm having for dinner there's one piece there don't want the same size here so we try this right now we let the meat set it should be perfect this is the untreated good seasoning Wow lots of pepper forgive me mmm I love black pepper okay it's really got a lot of flavor but it immediately toughen up almost all the juices out of it and it's now becoming harder to show now the treater one mmm this is more like a New York steak I think we've upgraded to a New York steak right here mmm it's breaking up real easy it definitely makes a difference I've done this before but I had to share with you guys mmm delicious I'm gonna get a little a1 I'm gonna sit down with these steaks and we're gonna have a conversation go you guys try it out write me send me pictures tell me I'm not lying please all right I'll see you on the next cooking with Jack take care [Music] [Applause]

Channel: Cooking With Jack Show

Views: 11,354,025

Rating: 4.3120427 out of 5

Keywords: recipes, tips, food, jack scalfani, cooking with jack, cooking show, kitchen, regular guy, field trips, lazy man, product reviews, cooking videos, cooking lessons, cooking school, dinner, lunch, BBQ sauce, teriyaki sauce, hot bbq sauce, gourmet seasoning

Id: 0RWJEOScToE

Length: 12min 9sec (729 seconds)

Published: Fri Mar 19 2010

Reddit Comments

[u/fauxtoe]

Save 12 minutes -

Cover densely in sea salt let sit for an hour per inch of thickness. Then wash off. Cook.

[u/WTFisThaInternet]

Someone needs to take that video and cover it in salt so it won't be so tough to enjoy.

[u/Rock2Rock]

Denaturation is a process in which proteins or nucleic acids lose the quaternary structure, tertiary structure and secondary structure which is present in their native state, by application of some external stress or compound such as a strong acid or base, a concentrated inorganic salt, an organic solvent (e.g., alcohol or chloroform), radiation or heat.[3] If proteins in a living cell are denatured, this results in disruption of cell activity and possibly cell death. Denatured proteins can exhibit a wide range of characteristics, from loss of solubility to communal aggregation.

[u/JohnsOpinion]

Did he try to sell me his sauces mid video?

[u/Egress99]

This was tough to get through.

[u/oneupdouchebag]

This guy has one of the worst YouTube cooking shows I've ever seen. His videos have gotten better than this one (which is around 4 years old now), but he constantly gives incorrect or misleading information. He tries to pass it off as "a cooking show for the average Joe", but that really gives no excuse for some of the things he's done.

For example, one video when he undercooked chicken his suggestion on how to fix it was to just pop it in the microwave for a bit... Then there are videos like this one.

He also does a series of product reviews, where it is painfully obvious when he is given an item for free/sponsored by a company. A lot of times he doesn't even read the directions, and so he labels the product as a "fail" when it was his own mistakes. That's frustrating to watch, and instantly ruins any credibility he has in his "review".

I feel bad, because he seems like a nice hardworking guy, but I've been watching his videos as sort of a train-wreck fetish for the last year or so just to see what stupid thing he'll do next. I suppose the ad-revenue I've given him counteracts me being a hater a bit, so I shouldn't feel too bad.

[u/jal0001]

Not sure if you're the guy in the video or not. But if you really want your channel to grow, then learn why the salt tenderizes the meat. Don't just tell your viewers that you don't know and they can look it up. You and your viewers are both capable of using google.

[u/Scarlet-Star]

I mean he spends more time talking about his hats and sauce than he does the steak

[u/ENDLESSxBUMMER]

Thank god youtube lets you watch things at double-speed