Agreed. A roast type dish doesn't really belong in a pressure cooker. A stew fares far better in a pressure cooker and that ount of liquid is harder to vacuum pack.
Harry Soo (bbq champion) uses hot and fast for briskets some times, even in competition. I've tried it and had marginal success, if you do it right it can be pretty damn good.
@@hyphenizm Yea - hot and fast on the smoker means something way different than hot and fast in a pressure cooker though. You're still not allowing the muscles to contract as quickly as what happens in a pressure cooker, which yields dry, chewy meat, unless you cook the soul out of it and turn it to mush (ribs in 25mins?)
I like this experiment but it was doomed to fail with the choice of meat. Pressure cooking is going to be good for meat that doesn't care about hitting a specific internal temp. It would be like comparing sous vide at 250f (15psi on pressure cooker) vs 137f. That pork got way overcooked... I use my pressure cooker for specific things, just like for sousvide. Shredded pork/beef/chicken, bone soups, stews. It would be nice to see your oxtail recipe done pressure cooker vs sousvide.
Not to mention, I can cook a tenderloin in my instant pot in 8-9 minutes of pressure time. 30 minutes is way too long. Of course it was dry. I will concede that even at 8-9 minutes the instant pot will not be as juicy as the sous vide but it does not have to be excessively dry. Guga does not need to throw the test to make his signature cooking the winner here. Kind of pisses me off that he did though.
Our guy Angel out here looking like a Reggaeton artist. Gonna have to call him El Churro-lito from now on lol. Both tender loins looked amazing though 👌🏼
You should not have quickly released the pressure in the pressure cooker. This causes a significant loss of moisture / and results in less tenderness versus a natural release.
This, 100%. I've never tried to pressure cook pork myself (just sv that), but I Def do roast in both sv (30 hrs) and ip (1 hr plus 1 hr nr) and if they're both amazing in their different ways. Only issue I have with ip meat is it falls apart so easily, so better for stew or shredded chicken.
Pressure cookers cook at greater pressure, but they are normally used for steaming at 212F. No wonder you have a steamed and dried meat at 143F vs sous vide 137F. Run the pressure cooker at a lower temperature of 130F - and you will have juicy and tender meat as well. At the end, raise up the temp to 137F and finish the meat.
@@8beef4u he meant pressure cook the meat to 130, then take it out. Guga cooked the pressure cooker more than the sous vide. Which makes an unfair contest.
@@8beef4u Well duh !!! Sous vide is 1 ATM, just like regular cooking, stewing, and baking, BBQ, ... The fact of having higher pressure 1+ ATM is what causes the dryness, ... and that is the reason for lower temps and longer time (slow and low cooking) in a pressure cooker back down near 1 ATM, and then you can compare to 1 ATM sous vide or other cooking methods.
@@bazzani21 Yeah I get that now. I guess he said "run the pressure cooker at 130F" instead of "run the pressure cooker at normal but just take it out earlier."
Don't know why we are comparing these two, they have completely different purposes. Pressure Cooker - used for meats that need to be broken down (pulled pork, ribs, etc...) Sous Vide - used for items that benefit from perfect temperature control (Steaks, eggs, etc...) These two methods really shouldn't be compared, they're used for completely different purposes.
The SV pork was visibly tender, I have just purchased an Anova precision oven which can sous vide without vacuum sealing and sear. I did a porterhouse in it and it was the juiciest steak I’ve ever had. It would be interesting if you could compare this oven against normal SV on your show. Thank you for your entertaining channel
Mmm num ba de Dum bum ba be Doo buh dum ba beh beh Pressure pushing down on me Pressing down on you, no man ask for Under pressure that burns a building down
Being a pressure cooker food eater - you need a raised rack, more water AND BUTTER WITH HONEY SAUCE to have more glazing of the meat (but also the interior of the whole pressure cooker. There was minimal water in it - so the pressure cooker turned into a Ron Popeil Hot Air Cooker. Not truly an objective test.
Just realize that sous vide cooks meat slow inside a plastic bag (and any sauce or marinade) inside of regular hot water inside a 1 ATM plastic box. Meat put into a metal container with the same 1 ATM pressure, and having the same sauce and minimal simering water or steaming will compare to sous vide. What is the real difference ? NOTHING - same meat, containers, heat, same 1 ATM pressure, and with some water and sauce - EXCEPT a plastic baggy or a stainless/aluminum cooker. When this is properly done with a pressure cooker it can compare to sous vide.
@@pebo8306 SU troll. 1 ATM is 1 ATM whether in a plastic bag or a pressure cooker. The same heat, temp, humidity, and slow and low are the same. Damned trolls !
Guga i think you need to up your game with preassure cookers. Instant pot / else. We need morr fair comparisons man! Both here and on 2nd chan! Love! ❤️
Pressure cooking is great for extremely tough cuts with lots of fat and silver skin / connective tissue, you acutely WANT!! to leave it all on instead of trimming as it turns to pure goowie goodness. But as Guga has shown, don't pressure cook already nice cuts, it defeats the purpose.
🧐 MY GOOD LAD, LET US DRY AGE WITH CAVIAR!!! 🐠 Classier than EASY CHEESE. And loads of MSG goodness! Just keep it cold ❄ 🌨 ☃ to keep it fresh. GO GUGA GO! GO GUGA GO!
The issue for both sous vide (I love) and pressure cooker (I love) is slooooooowwww and less heat to keep in the juices and tenderize the meat fibers. One can (instead of nuking a meat slab in the pressure cooker in 30 minutes) - turn it down to a lower heat ... for that longer cooking time ... getting the juicy and tenderized meat. The pressure cooker CAN do as much as sous vide, with proper cooking heat and time. In this one would run a very low heat cooking time (1-3 hours vs sous vide 7), then in 4th hour turn up the heat for the final heat and temperature control. Guaranteed that there will be a vast difference than what was shown here.
Hey Guga, if you want it moister, put the meat and marinade in a turkey bag and rest it on a trivet in the pressure cooker, and have water in there (not too much) to build the pressure. When the cooking time is up, just turn off the heat and let the pressure cooker cool down slowly as this lets the meat relax and soak up the juices.
I actually make pork loin in my pressure cooker all the time. And I have no business telling Guga how to cook, but she needs longer than 30 minutes my guy! Love you, love the channel, you just finally made something I’m familiar with and thought I’d put in my 2 cents😂
I think using more water/liquid in the pressure cooker would have produced juicer pork, maybe almost as good or even better than sous vide. The water would've like buffered the dry heat and preserve the juices more, almost like the sous vide
I'm a bit of the opinion that part of the dryness problem is that there wasn't a proper amount of water inside the pressure cooker to be converted to steam, in order to keep the meat from drying out. The marinade was keeping too much water trapped in liquid form.
Hey Guga. I've been told you can carmalize onions via sous vide. Can you do a video comparing sous vide carmalized onions vs the classic way....maybe throw them on a ribeye or on a sandwich or something to see how it tastes?
Now THIS looks like a perfect video to experiment myself. Heck with the pressure cooker I'm going to do different temperatures and times to see how it scales. Btw Guga if you actually read this I double dare you to make a somewhat good steak with Georgian beef which is the very embodiment of shoe leather (we got a ton of other meat or cheesy cuisine that gonna leave you speechless but the steak - HELL NO)
@@michellewilt4479 You won't regret (just follow some security common sense). If you decide to visit I can hook you up with my friend who owns a tourism company they can provide with all necessary hotel booking transport and tours to many points of interest. Just aim for may/june if you want to experience the most of it.
guga, another great video that actually answers questions. i looked hard in your descriptions and could not find the pressure cooker "rolls royce" of pressure cookers, that you use and where to get it, thanks!
I love you Guga, but why did you leave the twine on when searing and glazing the pressure cooked meat and then remove it for the sous vide one? Also, as others have said, a true comparison would have been something tough, like pork shoulder. We're not going to stop loving you if you say that for a certain application the pressure cooker is equal to or better than sous vide. It comes off a little disingenuous and actually a little insulting to us as viewers that you thought we wouldn't notice these things...
Releasing the pressure on the pressure cooker is a 100% surefire way of drying out anything. Try this again, but with natural release of pressure. It really makes all the difference.
The point of a pressure cooker is to tenderize the meat. I’ve made smoked ribs using one and a smoker. Pressure cook for 20-30 minutes. 20 for tender and 30 for fall apart tender. Also let it naturally release. It makes it juicier. Then smoked for 2-3 hours and applying bbq sauce the last 30 minutes. Maybe try pulled pork, I’ve never tried it
It's been mentioned before but a sous vide circulator is a precision machine where a pressure cooker isn't. Right when you said what cut of meat you were using I assumed the sous vide would win. Like smoking meats, you gotta give a large cut of meat a long duration of consistent temp to break it down and make it tender. Sous vide is perfect for that.
Day two of asking him to try hanwoo beef and experiment with it more, I’m surprised I haven’t seen it on either channels yet since it’s somewhat popular, but I think he could could do a handful of experiments with it like comparing it with wagyus or dry aging and sous vide, etc
@@mathebe2736 Not necessarily actually hanwoo from what I understand, actually came before wagyu so if we’re talking terms of copycatting you could say wagyu is just an improvement of hanwoo, even doing a quick Google search you could find many articles and such stating that hanwoo was before wagyu, I wouldn’t say it’s a copycat it’s just a more fatty version of wagyu imo, some could even compare hanwoo as a mix of angus and wagyu which might be more desirable for more people if they want a cheaper alternative and a different flavor as both do have noticeable taste differences of course so it really just depends on what you prefer but they’re both amazing in their own respects
@@FlaccidPlatypus honestly you could probably buy it online or do what the person below said and travel there, but if you don’t want to make the trip either you would need a meat dealer like guga has or find a website that sells it though don’t take my word for it cause idk how credible online meat websites are especially selling that caliber of beef since ive never personally used them myself but good luck hopefully you can get some!
If you cook the sous vide to 135 F and the pressure cooker to 145 F, wouldn't there be a lot more residual heat build up after removing from pressure cooker than sous vide. Thus continuing the cooking process even more than sous vide after removing from heat. Sous vide was medium rare like it should be, pressure was well done. It turned out as expected by temperature. US pork doesn't have parasites, so you can cook it to a soft med rare. I had a very tender juicy pork loin steak on the bbq by cooking to a still soft stage, much better than the firm ones I gave to the family that doesn't appreciate it slightly pink. Chef gets picking rights.
Although it's possible to overcook pork and other meats when pressure cooking, usually if the meat isn't tender enough it's because it wasn't cooked long enough! 4-5 pounds of pork shoulder needs about 90 - 120 minutes of cooking time at pressure. So his would have needed 1 hour or more
i preffer making my pork loin in the oven. Usualy cold smoked first, still on the bone, then make a rub of my choosing, slow cooking it (285f/140c) for 6-10 hours with foil cover until core temperature hits 72 degrees celcius (162f). Nice and moist, tender and the best thing is to eat the bones clean. If you let it rest cold you got a very good cut for cold cuts, having amazing sammies for days last one i made the rub was: 1tbs cumin 1tbs paprika 1tbs Sumak 1/2tbs garlic powder 1tbs onion powder 1tbs italian herbs/herbes provence 1tbs freshly ground black pepper 2tbs salt (i used maldon flaky salt, because that is what i had avaliable) 3tbs gochujang Neutral oil to make it more spreadable
@@Mixwell1983 the finishing temperature all depends on personal taste and how fatty the cut you got is. the pork was still pink at the temperature i had it on so it is not like i was overcooking it.
You should try and make a danish, or partial danish christmas dinner in December. Pork loin with the rind on. (some uses Rib roast) Caramelized potatoes. Brown sauce made from the left over juices from the pork. Pickled red cabbage that has been heated for the dinner. Pickled cucumber Pickled (if you can get it) Crystal Lemon Cucumber (I'm not sure if that is exactly what it is, in Denmark we call it ''Syltede Asier'' which translates to ''Pickled Asians'' as it originates from Asia🤷♂️) It's a much wider cucumber than the regular ones, but shorter (from what I could gather) It's not essential to have this one, but it is nice. The partial part of it is that we usually also get duck with duck sauce and regular white potatoes (which I avoid as I love the caramelized ones so much more. If it has interest, reply and I shall try and find a good recipe or video that shows what to do unless you will google it by your self, it is of course in danish though (I know you can just google translate, but it might be harder to find, due to it being in danish).
I don't believe that was a fair comparison. It looks like you overcooked the PC version, and Medium cooked the SV version. You need to cook them to equal internal Temps, to get a true comparison.
Not sure how this is a fair comparison with Sous Vide at 137 vs Pressure Cooker temping at 145 in the center (and assuredly much higher towards the edges). That's a pretty big difference in doneness, even if all the other factors with pressure cooking discussed by other commenters are taken into account.
The thing with the pressure cooker is the resting, anything you cook in a pressure cooker meat wise will be 100% better if you let the pressure release naturally and in doing so let the meat rest. You can also often cut back on marinade times (mileage will vary depending on what you're cooking) because the pressure cooker will get the liquid all the way through.
If you pressure cooked it for 10 more minutes and you put the marinade in the cooker up to at least a 1/4 inch of liquid on the bottom it would of been great. You need to fill the cooker with potatoes and veggies too to add more moisture to the pot. The pressure pushes moisture in to the meat!
I'm nervous to cook anything for that long. Last time I cooked a beef roast sous vide for 6 hours, I ended upwith beef pate. I followed the temp and time directions from a website. I should have checked yours first. How big was each piece of pork loin or does it matter? I'd love to set up the sous vide, put the meat in and wake up to it being done but again I'm afraid of ruining it. I"ve seen instructions for Pork Loin 140 for 3 hours, so I guess as the temp goes down the time goes up?
Every time guga forces the cooker to vent it makes me wanna cry.... letting it come back down slowly is the equivalent of letting your meat rest before slicing, you can't rush it
Comparing a pressure cooker to a sous vide machine is like comparing a blender to a dishwasher; they're different tools used for different things. Although my Instant Pot does have a sous vide feature, I've never used it. Around here the Instant Pot's too busy making rice, oatmeal, yogurt, pot roast, stew, chicken stock, soup, risotto, and beets for pickling to have any time to cook tenderloin.
As an Aussie I can tell you Manuka honey is good to eat and also good to use on infections, the antibiotic effect it has is better than the chemicals you buy at the chemist.
You have to put some water in the pot (can use the marinated one ) and put it in for 45 min it cant be dry as we use it all the time for tuff meet and its should be on medium high fire
Without a doubt, it has to be Sous Vide. It’s very difficult to get any kind of meat tender in a pressure cooker. It has to be extremely tender to start out with to have any kind of a shot and it’s way too easy to over cook using a pressure cooker
I just finished eating some pork loin that I cooked at 140 degrees for 10 hrs. Brined it overnight in the Turkey brine they sell at Costco. This was very tasty and very tender. Will cook again for sure.
Pressure cooking is cooking with STEAM UNDER PRESSURE and with very negligible water it is no wonder it's consistency is dry. You should have pressure cooked first with enough water to create STEAM - then added the marinade AFTER pressure cooking.
This is the exact question that I needed answered. Just got my sous vide and did chicken breast after a salt water brine. It was AMAZING. Sooooo juicy. Don't think my pressure cooker would do the same.
@@janedoe4929 hm idk about that. I wet brine overnight with a very specific amount of water, salt, and sugar based on weight of chicken and have had great results. Not sure I trust just adding to bag right before cook.
I could put the toughest cut of meat in an Instantpot for 35 minutes, it would fall apart, and that's all I use that for, and when I need it done fast. SV pork is the best!
Pressure cookers have their place. But probably not with pork loin. They're excellent for beans. But they come into their own with the toughest bits of meat, especially beef. I've made the best ever Texas Red with beef cheeks and beef shin which are tough as old boots without a pressure cooker.
Manuka honey seems like such a weird choice here. I mean clearly Guga likes is a lot more than I do, but it has a very unique flavour that I personally think doesnt mesh well with very many other things, and it is mostly used for its medicinal rather than culinary properties (although its price is certainly a factor in that too). I think if you want to use a really expensive honey with a unique flavour that *will* pair with meat, go with leatherwood honey
Quick question. I have seen you use what you call the flame thrower. Is a regular propane torch good for the sear after the Sous Vide OK for this or is butane better? Also is olive oil good for this process or should I use something with a higher rate?
You can get much better results with a pressure cooker even though this kind of meat isn't it's strong suit, an Instant Pot with slighty lower psi with a rack to steam it for 15-20 and no 30mn! That will give you a pork tenderloin that's worthy to be served in restaurant. I use sous vide and my IP alot and can make ribs that are very close to sous vide, in taste testing among friends 40% even prefer the pressure cook ribs over sous vide. Pressure Cooker strong suits are: Spicey Dishes Stews like Indian, it keeps more flavor of the herbs and is the perfect balans for those dishes. Soups, Beans It Destroys Lectins so you can safely eat more food if you are allergic. Curry Dishes. In Between Sous Vide and Pressure Cooking stands the Dutch oven method for 3-6 Hour Dishes, if you know the Timing for different kind of dishes then you can Master them with these Methods.
I can appreciate how young Angel is compared to everyone else if on this channel, but this kid REALLY knows his stuff and roll with the best of them and has thoughtful words to back his position up.
Pressure cookers are for stews not for things like this. you would get a better result with 45-60 minutes in a oven. Plus i think even 30 minutes in a pressure cooker is to much considering oven time is barely double that.
Guga from what you are showing here I can tell that you do not have enough liquid to built pressure. As a rule of thumb, you need to at least filled a third of the pressure cooker for maximum impact
Mate you stuffed up the pressure cooker one! You need more than 30 mins for a piece of meat that big. At least an hour was needed. I would say 75 mins. Basic rule with the pressure cooker is if its not tender enough you didn't cook it long enough. There is no reason why it can't achieve the same result as a slow cook. You need more experience with a pressure cooker. The main difference between pressure cooking and sous vide is pressure cooking will cook all the way through. If you do beef in sous vide it will come out rare, but pressure cooking will come out like you slow cooked it, cooked all the way through and falling apart.
I feel like the experiment wasn't balanced. If you cook under pressure at a higher temperature of course it will be dry. If you had a way to control the temperature you could probably get the same result as sous-vide.The only change is time length. It probably won't be 30 minutes but it won't be dry either!
Im assuming 145 on the pressure cooker and 7 hours at 137 is because of food safety. I wish we cooked the pork Sous Vide @145 just to see if it would retain more moisture as the pressure cooker as well. I mean you cook me a steak at 137 or 145 it no contest 137 is gonna be better.
There's no way Guga would denounce Sousvide. He made an entire channel dedicated to sousvide. He wouldn't say any other method is better due to this is how he earns a living
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Super Limited quantity on My honey. Get your here www.gugamerch.com/p/6728882684095
Can u dry aged a steak with bone marrow?
Bone marrow dry age 😧 let’s go
Dry age a rib roast in ice cream
Damn
@@SousVideEverything lezz dew itttt
I feel like the true test would be something tough - like a brisket or pork shoulder to see if low & slow truly beats hot & fast.
Agreed. A roast type dish doesn't really belong in a pressure cooker. A stew fares far better in a pressure cooker and that ount of liquid is harder to vacuum pack.
It wasn't that fair, he should've cook the sous vide one at 145 for a fair comparision
Harry Soo (bbq champion) uses hot and fast for briskets some times, even in competition. I've tried it and had marginal success, if you do it right it can be pretty damn good.
@@hyphenizm Yea - hot and fast on the smoker means something way different than hot and fast in a pressure cooker though. You're still not allowing the muscles to contract as quickly as what happens in a pressure cooker, which yields dry, chewy meat, unless you cook the soul out of it and turn it to mush (ribs in 25mins?)
@@jorgemeza2494 My thoughts exactly.
Most people: Guys I have been working on this project for so long and now buy my stuff.
Guga: Oh yea I have my own brand of honey buy it lol.
I like this experiment but it was doomed to fail with the choice of meat. Pressure cooking is going to be good for meat that doesn't care about hitting a specific internal temp. It would be like comparing sous vide at 250f (15psi on pressure cooker) vs 137f. That pork got way overcooked... I use my pressure cooker for specific things, just like for sousvide. Shredded pork/beef/chicken, bone soups, stews. It would be nice to see your oxtail recipe done pressure cooker vs sousvide.
Oxtail is brilliant by either method. I'd never pressure cook pork!
Not to mention, I can cook a tenderloin in my instant pot in 8-9 minutes of pressure time. 30 minutes is way too long. Of course it was dry. I will concede that even at 8-9 minutes the instant pot will not be as juicy as the sous vide but it does not have to be excessively dry. Guga does not need to throw the test to make his signature cooking the winner here. Kind of pisses me off that he did though.
@@feiryfella You can pressure cook pork, just not pork loin. For pieces that have a lot more connective tissue it would be great for a braised dish!
Yep, it's like comparing a scalpel to a cleaver. They're meant for different things.
well said sir
Our guy Angel out here looking like a Reggaeton artist. Gonna have to call him El Churro-lito from now on lol. Both tender loins looked amazing though 👌🏼
Lol
If he grows moustache he'll look like Jon snow .
El Churrolito!!
You should not have quickly released the pressure in the pressure cooker. This causes a significant loss of moisture / and results in less tenderness versus a natural release.
This, 100%. I've never tried to pressure cook pork myself (just sv that), but I Def do roast in both sv (30 hrs) and ip (1 hr plus 1 hr nr) and if they're both amazing in their different ways. Only issue I have with ip meat is it falls apart so easily, so better for stew or shredded chicken.
Also cooking them both to the same internal temp would have resulted in a fairer comparison
True
do you really think that he wants to be fair while doing these "tests"?he has sponsors to promote...
@@papariacci that comment is unnecessary. He’s not claiming these are science experiments.
Pressure cookers cook at greater pressure, but they are normally used for steaming at 212F. No wonder you have a steamed and dried meat at 143F vs sous vide 137F. Run the pressure cooker at a lower temperature of 130F - and you will have juicy and tender meat as well. At the end, raise up the temp to 137F and finish the meat.
How do you build pressure at 130F? The one he used uses boiling to increase pressure so at 130F it would still be at one atm
@@8beef4u he meant pressure cook the meat to 130, then take it out. Guga cooked the pressure cooker more than the sous vide. Which makes an unfair contest.
@@8beef4u Well duh !!! Sous vide is 1 ATM, just like regular cooking, stewing, and baking, BBQ, ... The fact of having higher pressure 1+ ATM is what causes the dryness, ... and that is the reason for lower temps and longer time (slow and low cooking) in a pressure cooker back down near 1 ATM, and then you can compare to 1 ATM sous vide or other cooking methods.
@@bazzani21 Yeah I get that now. I guess he said "run the pressure cooker at 130F" instead of "run the pressure cooker at normal but just take it out earlier."
@@bazzani21 There's no evidence he meant that. His wording suggests with very little doubt he thinks you can set a stovetop pressure cooker to 130F.
"Stop shaking your meat" hahaha
Grande Guga!
7:35
Don't know why we are comparing these two, they have completely different purposes.
Pressure Cooker - used for meats that need to be broken down (pulled pork, ribs, etc...)
Sous Vide - used for items that benefit from perfect temperature control (Steaks, eggs, etc...)
These two methods really shouldn't be compared, they're used for completely different purposes.
Guga this one seems a bit sus, user error on the pressure cooker
I agree, he should have let it naturally release the pressure. I think that would have let more moisture stay in the meat.
The SV pork was visibly tender, I have just purchased an Anova precision oven which can sous vide without vacuum sealing and sear. I did a porterhouse in it and it was the juiciest steak I’ve ever had. It would be interesting if you could compare this oven against normal SV on your show. Thank you for your entertaining channel
Mmm num ba de
Dum bum ba be
Doo buh dum ba beh beh
Pressure pushing down on me
Pressing down on you, no man ask for
Under pressure that burns a building down
Mr. guga can you please do this experiment for me can you dryage a rib roast with melted white chocolate
Anything involving sugary things would be a horrible thing to do.
@@stikk3943 He did honey once
@@pg7166 Honey specifically has antibacterial properties, that's why that worked
Honey also breaks down the meat that makes it more tender
Of course the sous vide meat will win otherwise the channel will be renamed “pressure cook everything”
Being a pressure cooker food eater - you need a raised rack, more water AND BUTTER WITH HONEY SAUCE to have more glazing of the meat (but also the interior of the whole pressure cooker. There was minimal water in it - so the pressure cooker turned into a Ron Popeil Hot Air Cooker. Not truly an objective test.
Just realize that sous vide cooks meat slow inside a plastic bag (and any sauce or marinade) inside of regular hot water inside a 1 ATM plastic box. Meat put into a metal container with the same 1 ATM pressure, and having the same sauce and minimal simering water or steaming will compare to sous vide.
What is the real difference ? NOTHING - same meat, containers, heat, same 1 ATM pressure, and with some water and sauce - EXCEPT a plastic baggy or a stainless/aluminum cooker. When this is properly done with a pressure cooker it can compare to sous vide.
@@johnlord8337 Sorry!That's utter BS!The physics are completely different!
@@pebo8306 SU troll. 1 ATM is 1 ATM whether in a plastic bag or a pressure cooker. The same heat, temp, humidity, and slow and low are the same. Damned trolls !
@@johnlord8337 You should praise the Lord,that being stupid does not hurt!
@@pebo8306 Stop the bullying and harassment troll - stay off the comment line - and your sick ad hominem attack is truly stoopid.
Guga i think you need to up your game with preassure cookers. Instant pot / else. We need morr fair comparisons man! Both here and on 2nd chan! Love! ❤️
Guga: "Which one is better, pressure cooker or sous vide?"
Me (not owning a pressure cooker, not owning a sous vide, being vegan): "Let's find out!"
Me: How can a vegan watch either of Guga's channels?
@@jauntus1 I just enjoy the content! His character and great production make it fun to watch + the side dishes are amazing too.
My gf is vegan and I’ve always been vegetarian and we’ve watched his videos for years
Give up i
Pressure cooking is great for extremely tough cuts with lots of fat and silver skin / connective tissue, you acutely WANT!! to leave it all on instead of trimming as it turns to pure goowie goodness.
But as Guga has shown, don't pressure cook already nice cuts, it defeats the purpose.
🧐 MY GOOD LAD, LET US DRY AGE WITH CAVIAR!!! 🐠
Classier than EASY CHEESE. And loads of MSG goodness! Just keep it cold ❄ 🌨 ☃ to keep it fresh.
GO GUGA GO! GO GUGA GO!
I like your username mister.
@@sirvajraputr445 thank you good sir!
Any reason why you’re screaming spiff co energy
Keep it up.
@@dalynbratcher9888 hell yeah brother!
Always put the crust on before cooking in the pressure cooker, never quick release the pressure only takes about 10 min with natural release.
Pork loin is not a tough cut of meat and should never go in a pressure cooker. Short rib would've been a better meat to use for this comparison.
Что за короткое ребро?
Pork loin is perfect pressure cooked if done correctly. Quick release isnt.
The issue for both sous vide (I love) and pressure cooker (I love) is slooooooowwww and less heat to keep in the juices and tenderize the meat fibers. One can (instead of nuking a meat slab in the pressure cooker in 30 minutes) - turn it down to a lower heat ... for that longer cooking time ... getting the juicy and tenderized meat. The pressure cooker CAN do as much as sous vide, with proper cooking heat and time. In this one would run a very low heat cooking time (1-3 hours vs sous vide 7), then in 4th hour turn up the heat for the final heat and temperature control. Guaranteed that there will be a vast difference than what was shown here.
thanks
What you are suggesting is to “steam” the meat, which you don’t need a pressure cooker for.
Hey Guga, if you want it moister, put the meat and marinade in a turkey bag and rest it on a trivet in the pressure cooker, and have water in there (not too much) to build the pressure. When the cooking time is up, just turn off the heat and let the pressure cooker cool down slowly as this lets the meat relax and soak up the juices.
You really need to do a slow release when using a pressure cooker. It'll make a tremendous difference on the juiciness and tenderness.
Guga... your meat hookup is taking care of you. I've never seen pork loin with marbling like that. Awesome stuff!
right ?? we subscribers all deserve an Emilio 😭
@@mariamakanee If you have the money, you can obviously buy from Emilio. So why crying?
@@jubayersarker8593 because we don’t have the relationship lmao
I love seeing Angel get more and more critical and knowledgeable about food over the years.
Sous Vide vs Slow Cooker would be more interesting, pressure cooker was doomed to fail with this cut of meat.
I actually make pork loin in my pressure cooker all the time. And I have no business telling Guga how to cook, but she needs longer than 30 minutes my guy! Love you, love the channel, you just finally made something I’m familiar with and thought I’d put in my 2 cents😂
yeap .. needed 1-hr to cook
I think using more water/liquid in the pressure cooker would have produced juicer pork, maybe almost as good or even better than sous vide. The water would've like buffered the dry heat and preserve the juices more, almost like the sous vide
I'm a bit of the opinion that part of the dryness problem is that there wasn't a proper amount of water inside the pressure cooker to be converted to steam, in order to keep the meat from drying out. The marinade was keeping too much water trapped in liquid form.
“Stop shaking your meat angel”
Shaking your what now?😏
"Stop shaking your meat, bro" 😂 shake it 3 times.. you're playing with yourself 😳
don't know if Guga caught that, but I'm pretty sure Angel did, he stopped for a second when he heard that.
Hey Guga. I've been told you can carmalize onions via sous vide. Can you do a video comparing sous vide carmalized onions vs the classic way....maybe throw them on a ribeye or on a sandwich or something to see how it tastes?
Now THIS looks like a perfect video to experiment myself.
Heck with the pressure cooker I'm going to do different temperatures and times to see how it scales.
Btw Guga if you actually read this I double dare you to make a somewhat good steak with Georgian beef which is the very embodiment of shoe leather (we got a ton of other meat or cheesy cuisine that gonna leave you speechless but the steak - HELL NO)
Ive heard of some Georgian dishes on some travel cooking channel, and it made me want to visit your country.
@@michellewilt4479 You won't regret (just follow some security common sense). If you decide to visit I can hook you up with my friend who owns a tourism company they can provide with all necessary hotel booking transport and tours to many points of interest. Just aim for may/june if you want to experience the most of it.
guga honey is just lower moisture. the standard is
guga, another great video that actually answers questions. i looked hard in your descriptions and could not find the pressure cooker "rolls royce" of pressure cookers, that you use and where to get it, thanks!
I love you Guga, but why did you leave the twine on when searing and glazing the pressure cooked meat and then remove it for the sous vide one? Also, as others have said, a true comparison would have been something tough, like pork shoulder. We're not going to stop loving you if you say that for a certain application the pressure cooker is equal to or better than sous vide. It comes off a little disingenuous and actually a little insulting to us as viewers that you thought we wouldn't notice these things...
New channel "Pressure Cook Everything" incoming :D
I doubt it because this is not what a pressure cooker is intended for.
Releasing the pressure on the pressure cooker is a 100% surefire way of drying out anything. Try this again, but with natural release of pressure. It really makes all the difference.
The point of a pressure cooker is to tenderize the meat. I’ve made smoked ribs using one and a smoker. Pressure cook for 20-30 minutes. 20 for tender and 30 for fall apart tender. Also let it naturally release. It makes it juicier. Then smoked for 2-3 hours and applying bbq sauce the last 30 minutes. Maybe try pulled pork, I’ve never tried it
It's been mentioned before but a sous vide circulator is a precision machine where a pressure cooker isn't. Right when you said what cut of meat you were using I assumed the sous vide would win. Like smoking meats, you gotta give a large cut of meat a long duration of consistent temp to break it down and make it tender. Sous vide is perfect for that.
Day two of asking him to try hanwoo beef and experiment with it more, I’m surprised I haven’t seen it on either channels yet since it’s somewhat popular, but I think he could could do a handful of experiments with it like comparing it with wagyus or dry aging and sous vide, etc
How do you even get hanwoo beef? I watch a lot of Korean shows and always wanted to try it
@@FlaccidPlatypus you fly to Korea.
Because it's just a copycat Wagyu.
@@mathebe2736 Not necessarily actually hanwoo from what I understand, actually came before wagyu so if we’re talking terms of copycatting you could say wagyu is just an improvement of hanwoo, even doing a quick Google search you could find many articles and such stating that hanwoo was before wagyu, I wouldn’t say it’s a copycat it’s just a more fatty version of wagyu imo, some could even compare hanwoo as a mix of angus and wagyu which might be more desirable for more people if they want a cheaper alternative and a different flavor as both do have noticeable taste differences of course so it really just depends on what you prefer but they’re both amazing in their own respects
@@FlaccidPlatypus honestly you could probably buy it online or do what the person below said and travel there, but if you don’t want to make the trip either you would need a meat dealer like guga has or find a website that sells it though don’t take my word for it cause idk how credible online meat websites are especially selling that caliber of beef since ive never personally used them myself but good luck hopefully you can get some!
Great video, but you forgot to add "salt" or "fish sauce" to the glaze ingredients in the description.
I do a reverse sear on the weber. pull at 137-140. carries over to 145. Nice & juicy. takes about 90 min
If you cook the sous vide to 135 F and the pressure cooker to 145 F, wouldn't there be a lot more residual heat build up after removing from pressure cooker than sous vide. Thus continuing the cooking process even more than sous vide after removing from heat. Sous vide was medium rare like it should be, pressure was well done. It turned out as expected by temperature. US pork doesn't have parasites, so you can cook it to a soft med rare. I had a very tender juicy pork loin steak on the bbq by cooking to a still soft stage, much better than the firm ones I gave to the family that doesn't appreciate it slightly pink. Chef gets picking rights.
Although it's possible to overcook pork and other meats when pressure cooking, usually if the meat isn't tender enough it's because it wasn't cooked long enough!
4-5 pounds of pork shoulder needs about 90 - 120 minutes of cooking time at pressure.
So his would have needed 1 hour or more
The loin in pressure cooker was overcooked.
Should have used a 'tough' meat, that needs to be cooked for a long while to be good.
4:17 I love the Deadpool shirt🗡
i preffer making my pork loin in the oven. Usualy cold smoked first, still on the bone, then make a rub of my choosing, slow cooking it (285f/140c) for 6-10 hours with foil cover until core temperature hits 72 degrees celcius (162f). Nice and moist, tender and the best thing is to eat the bones clean. If you let it rest cold you got a very good cut for cold cuts, having amazing sammies for days
last one i made the rub was:
1tbs cumin
1tbs paprika
1tbs Sumak
1/2tbs garlic powder
1tbs onion powder
1tbs italian herbs/herbes provence
1tbs freshly ground black pepper
2tbs salt (i used maldon flaky salt, because that is what i had avaliable)
3tbs gochujang
Neutral oil to make it more spreadable
I have never seen a pork loin on the bone and also a finished temp of 140-145f is the sweet spot.
@@Mixwell1983 the finishing temperature all depends on personal taste and how fatty the cut you got is. the pork was still pink at the temperature i had it on so it is not like i was overcooking it.
You should try and make a danish, or partial danish christmas dinner in December.
Pork loin with the rind on. (some uses Rib roast)
Caramelized potatoes.
Brown sauce made from the left over juices from the pork.
Pickled red cabbage that has been heated for the dinner.
Pickled cucumber
Pickled (if you can get it) Crystal Lemon Cucumber (I'm not sure if that is exactly what it is, in Denmark we call it ''Syltede Asier'' which translates to ''Pickled Asians'' as it originates from Asia🤷♂️)
It's a much wider cucumber than the regular ones, but shorter (from what I could gather) It's not essential to have this one, but it is nice.
The partial part of it is that we usually also get duck with duck sauce and regular white potatoes (which I avoid as I love the caramelized ones so much more.
If it has interest, reply and I shall try and find a good recipe or video that shows what to do unless you will google it by your self, it is of course in danish though (I know you can just google translate, but it might be harder to find, due to it being in danish).
Smoked salt tutorial with a comparison with regular salt on a guga steak!!
I don't believe that was a fair comparison.
It looks like you overcooked the PC version, and Medium cooked the SV version. You need to cook them to equal internal Temps, to get a true comparison.
I love the pressure cooker. But I cannot imagine trying to cook pork loin in a pressure cook. No way it will be tender and cooked perfect.
"Stop shaking your meat Angel"
-Guga 2021
What’s the recipe/ exact measurement for the marinade? I can only see measurements for the glaze…
Not sure how this is a fair comparison with Sous Vide at 137 vs Pressure Cooker temping at 145 in the center (and assuredly much higher towards the edges). That's a pretty big difference in doneness, even if all the other factors with pressure cooking discussed by other commenters are taken into account.
The thing with the pressure cooker is the resting, anything you cook in a pressure cooker meat wise will be 100% better if you let the pressure release naturally and in doing so let the meat rest.
You can also often cut back on marinade times (mileage will vary depending on what you're cooking) because the pressure cooker will get the liquid all the way through.
Pairs very well with an air fryer to finish as well, I get brilliant wings out of my foodi using a combination of the two :)
wow, congrats Angel. that was a nice review.
I was always critical about him but this one was just great!.
If you pressure cooked it for 10 more minutes and you put the marinade in the cooker up to at least a 1/4 inch of liquid on the bottom it would of been great. You need to fill the cooker with potatoes and veggies too to add more moisture to the pot. The pressure pushes moisture in to the meat!
I'm nervous to cook anything for that long. Last time I cooked a beef roast sous vide for 6 hours, I ended upwith beef pate. I followed the temp and time directions from a website. I should have checked yours first.
How big was each piece of pork loin or does it matter? I'd love to set up the sous vide, put the meat in and wake up to it being done but again I'm afraid of ruining it.
I"ve seen instructions for Pork Loin 140 for 3 hours, so I guess as the temp goes down the time goes up?
Every time guga forces the cooker to vent it makes me wanna cry.... letting it come back down slowly is the equivalent of letting your meat rest before slicing, you can't rush it
Comparing a pressure cooker to a sous vide machine is like comparing a blender to a dishwasher; they're different tools used for different things.
Although my Instant Pot does have a sous vide feature, I've never used it. Around here the Instant Pot's too busy making rice, oatmeal, yogurt, pot roast, stew, chicken stock, soup, risotto, and beets for pickling to have any time to cook tenderloin.
The complete and utter lack of organisation going on behind Guga with his knives makes me anxious. How does it not drive him crazy?
Pressure cooking a big piece of meat like a tenderloin is always good if injected I've found.
As an Aussie I can tell you Manuka honey is good to eat and also good to use on infections, the antibiotic effect it has is better than the chemicals you buy at the chemist.
How different is using a pressure cooker vs doing the traditional pot roast method? Other than the time it takes
You have to put some water in the pot (can use the marinated one ) and put it in for 45 min it cant be dry as we use it all the time for tuff meet and its should be on medium high fire
Would like to see improvised: can it be saved ? videos when the meat fails like its dry etc. make it into another dish
These are just the best cooking videos on RUclips, thank u!❤️
Were both loins sous vided for 24hrs, and the second one for an additional 7 hrs...or did only the pressure cooker one go in for 24?
I always go on RUclips around 10-11 pm my local time and is always 1hr from time of uploads of your vids. Fresh like a bread
Without a doubt, it has to be Sous Vide. It’s very difficult to get any kind of meat tender in a pressure cooker. It has to be extremely tender to start out with to have any kind of a shot and it’s way too easy to over cook using a pressure cooker
I just finished eating some pork loin that I cooked at 140 degrees for 10 hrs. Brined it overnight in the Turkey brine they sell at Costco. This was very tasty and very tender. Will cook again for sure.
Oh. I cooked it sous vide. Forgot to mention that part.
This looks amazing .. Where is the recipe for this ? ?
Did you do a slow pressure release? A quick release makes meat more dry.
Pressure cooking is cooking with STEAM UNDER PRESSURE and with very negligible water it is no wonder it's consistency is dry. You should have pressure cooked first with enough water to create STEAM - then added the marinade AFTER pressure cooking.
This is the exact question that I needed answered. Just got my sous vide and did chicken breast after a salt water brine. It was AMAZING. Sooooo juicy. Don't think my pressure cooker would do the same.
You don't need to brine if your using sous vide if you add salt it will brine while your cooking it.
Pressure cookers are for tough cuts, stocks, soups and stews not for goddamn chicken breasts or pork loin.
@@janedoe4929 hm idk about that. I wet brine overnight with a very specific amount of water, salt, and sugar based on weight of chicken and have had great results. Not sure I trust just adding to bag right before cook.
@@lordmuhehe4605 Sure guy.
I could put the toughest cut of meat in an Instantpot for 35 minutes, it would fall apart, and that's all I use that for, and when I need it done fast. SV pork is the best!
Pressure cookers have their place. But probably not with pork loin.
They're excellent for beans. But they come into their own with the toughest bits of meat, especially beef. I've made the best ever Texas Red with beef cheeks and beef shin which are tough as old boots without a pressure cooker.
Manuka honey seems like such a weird choice here. I mean clearly Guga likes is a lot more than I do, but it has a very unique flavour that I personally think doesnt mesh well with very many other things, and it is mostly used for its medicinal rather than culinary properties (although its price is certainly a factor in that too). I think if you want to use a really expensive honey with a unique flavour that *will* pair with meat, go with leatherwood honey
Quick question. I have seen you use what you call the flame thrower. Is a regular propane torch good for the sear after the Sous Vide OK for this or is butane better? Also is olive oil good for this process or should I use something with a higher rate?
Wait, when did the searing song became available through RUclips?
I'm gonna FULL BLAST this song everytime I grill meat from now on!!!
You neglected to include the amounts for the ingredients of the marinade. Thanks Guga.
"Stop shaking your meat bro..." Guga, 2021
You can get much better results with a pressure cooker even though this kind of meat isn't it's strong suit,
an Instant Pot with slighty lower psi with a rack to steam it for 15-20 and no 30mn!
That will give you a pork tenderloin that's worthy to be served in restaurant.
I use sous vide and my IP alot and can make ribs that are very close to sous vide, in taste testing among friends 40% even prefer the pressure cook ribs over sous vide.
Pressure Cooker strong suits are:
Spicey Dishes Stews like Indian, it keeps more flavor of the herbs and is the perfect balans for those dishes.
Soups, Beans
It Destroys Lectins so you can safely eat more food if you are allergic.
Curry Dishes.
In Between Sous Vide and Pressure Cooking stands the Dutch oven method for 3-6 Hour Dishes, if you know the Timing for different kind of dishes then you can Master them with these Methods.
When I eat something that is dry, I immediately assume I cooked it too long. Did you think about that?
That’s why I love to watch your videos Guga, you are real and all your reactions are authentic, love it. Keep up the great work .
I can appreciate how young Angel is compared to everyone else if on this channel, but this kid REALLY knows his stuff and roll with the best of them and has thoughtful words to back his position up.
"Stop shaking your meat" lmfasooooo
Can you share the marinade info? I see the Honey Glaze in the description but that marinade looks easy and want to try it
i love Pressure cookers, they're a pretty good mix of "Set it & Forget it" & Fast
I'm really excited to try this out! Any update on the exact ingredients for the marinade? I don't see it anywhere
love how Angel has a diff hairstyle every video haha
Pressure cookers are for stews not for things like this. you would get a better result with 45-60 minutes in a oven. Plus i think even 30 minutes in a pressure cooker is to much considering oven time is barely double that.
Guga from what you are showing here I can tell that you do not have enough liquid to built pressure. As a rule of thumb, you need to at least filled a third of the pressure cooker for maximum impact
Mate you stuffed up the pressure cooker one! You need more than 30 mins for a piece of meat that big. At least an hour was needed. I would say 75 mins.
Basic rule with the pressure cooker is if its not tender enough you didn't cook it long enough. There is no reason why it can't achieve the same result as a slow cook.
You need more experience with a pressure cooker.
The main difference between pressure cooking and sous vide is pressure cooking will cook all the way through. If you do beef in sous vide it will come out rare, but pressure cooking will come out like you slow cooked it, cooked all the way through and falling apart.
I feel like the experiment wasn't balanced. If you cook under pressure at a higher temperature of course it will be dry. If you had a way to control the temperature you could probably get the same result as sous-vide.The only change is time length. It probably won't be 30 minutes but it won't be dry either!
Im assuming 145 on the pressure cooker and 7 hours at 137 is because of food safety. I wish we cooked the pork Sous Vide @145 just to see if it would retain more moisture as the pressure cooker as well. I mean you cook me a steak at 137 or 145 it no contest 137 is gonna be better.
you're losing moisture in steam vacuum seal and then pressure cook it to lock in moisture?
There's no way Guga would denounce Sousvide. He made an entire channel dedicated to sousvide. He wouldn't say any other method is better due to this is how he earns a living