Tenderloin & Ribeye STEAK cooked to WELL DONE That Anyone Would Eat... cooked in Ninja Smartlid
HTML-код
- Опубликовано: 13 май 2022
- WELL DONE STEAK THAT ANYONE WOULD EAT ... A whole new way of looking at well done steak that as you will see you can CUT WITH A FORK...I can honestly say... with it being healthier to eat red meats that are cooked through and to around 165°F that I might even consider eating them this way in the future without feeling like I'm wasting good and expensive meat...I had never given this method a thought until now.
Хобби
That veterinarian joke was so funny!
In regards to the beans, what I do using the broth I add the beans into the broth while you're letting the meat settle overnight So during the overnight process the bean mix actually absorbs the broth goodness. The beans will swell slightly but the texture and taste is exquisite. We do this with our Gammon,Beef and Chicken Broths. We also depending on my families mood we might add a few cut vegetables let them soak in the Broth overnight then cook. The result is the same. I hope my note may help a little but you are an artist with your cooking Thank You
Pete
Be right over. Looks amazing... God Bless you and Babydoll.
Thank you!!!
This looks fantastic! Thank you John!
Thank you John for taking the time to make this informative video
Your are very welcome!!!
Everything looks great!😁
Fantastic!!
Thank you!!
I like cooking beef finger ribs covered in ranch dressing and seasoned with McCormick Himalayan salt with black pepper garlic in this thing. 10 minutes hi pressure, 10 minutes steamcrisp seems to melt the collagen and crisp it up nice. These are the small $5 a pack ribs for a single person. So good. Probably need to adjust for bigger ribs but works great.
That sounds really good!!!
This is very impressive.
Thank you... it was very very good...thanks for watching!!!
😊
Thanks for showing another way to get a tender steak.
Your welcome Betty...I think you will be impressed...
I will give this method a try. I have some NY straps that tough when cooked well done. My wife won't eat steak unless they are well done. Thanks.
I really think she will be very impressed... please let me know what she thinks!!
Wow John. That’s pretty cool. I’m going to try it even tho we like MR too. Not sure how you came up with this method but it looks like a winner. I’ll let you know what I think once I cook it in the same machine you have just for the
fun of it. Always look forward to your videos. Thanks for another entertaining and educational video.
Thank you very much Suzie and I cannot wait to hear your thoughts on it!!! Thanks again!!!
I've always liked beef cooked medium, but my wife wouldn't eat it because blood would run. I know this video isn't about sous vide, but you introduced me to it and I've since purchased an inexpensive one, and now my wife will eat medium steaks with me because the blood doesn't run. Thanks!
Good to hear that!!
It’s actually not blood but I get it that she doesn’t like it that way. As for this video, it seems strange almost like stew meat. But I might try this sometime since my gf likes it well done and I like mine walking.
Bacon cooks really well in the ninja
Looks delicious. I'm curious which method you prefer, air fry or this method for steak? I don't have room for the 8 qt device so I got the smaller one, which unfortunately didn't come with the temperature probe. Guess it will be trial and error 😋
I like both but I have a feeling this will become my go to... trial and error should work because this method does seem to be very forgiving
@@JohnSanders Thanks John.
Very helpful. My question is when do you season them? Did I miss that? Thanks
I rarely do...I did for years but I now prefer salt only sometimes fresh sound pepper... but not knocking it...I just kinda burnt out on most
Which watch face you using?
Slap some butter on it and let's eat.
My well done state is always tender for me bloody steak is chewy
Before I watch I will say no to well done steak. Comments after.
I would have been the same way...lol
God no.
Its not the same as sous vide. Sous vide is cook at low temperature thats why the meat or any thing cant touch the water. what you did is almost the same as putting in hot water and wait for the tem g to 159 or so. That is waist of a good stake.
I would have said the same thing 2 weeks ago...I have using sous vide for years now and even have videos on the subject in my video catalog... this is very near to identical in my opinion and for doing well done it is faster... easier... and virtually indifferent in final result... but I did feel the same way before I tried this... thanks for watching and commenting
@@JohnSanders Disagree. Next time try putting in hot water and check the internal temp and you will have the same steak as pressure cook. Idid watch video on sous vide steak cooking and i was suprize the time it took for water temp. I personly cook in sous vide but using Joule Sous Vide. But I do enjoy your videos on some I do disagree.....
I have some older videos using my Anova and I will say it is a good method... especially for a medium rare... but thanks again