The thing that really adds to the roast flavor is roasted vegetables, particularly roasted onions. They have a great deal of umami which is added to the meat itself. I recommend pre-roasting the vegetables and then sous viding with the roast vegetables in the bag.
I suppose one could further cook the jus with the vegetables to improve things. It makes an extra step but for those of us who love the vegetable extractions in our sauce AND who want the even cooking and tenderness of sous vide beef roast, it has to be done.
I make eye round regularly, it’s usually the cheapest option at the local grocery store. Salt, pepper, garlic powder, onion powder, 133 degrees for 14 hours. Awesome every time. Cold leftovers cut thin, beats most of our roast beef cold cut options for a fraction of the price.
I have watched most of your videos before trying the sous vide method. I made my first top round roast today. Just a salt and pepper dry rub. 135 for 8 hours. Finished ( burned )it in my hot air fryer oven with butter and rosemary. You always talk about the smell. Now I know what you meant. This is the only method that can give you this sensation. It came out awesome, tender, flavorful, best ever, no comparison!!! Thank You!!!!
I'd also like to see a variation with sous viding all the veggies separately at their ideal temps, combining them with the roast, juices and all, and doing the 24 hour roast sous vide.
I can't find ANY vids on sous vide fried chicken VS regular fried chicken!! You ARE the most AWESOME RUclips cooking person and I love your vids. This might be an opportunity to go head-to-head with somebody that does good fried chicken if your not??. The youtube world needs this comparison!!!!!!!
Guga, you’ve gotta do these experiments double blind! It always seems like you go into them with expectations of what the outcome will be, then you ask Maumau/Angel leading questions 😂
@@CheeseDud agreed, he has videos where he waits to give his opinion until after they talk and I prefer it that way for sure. At the end of the day I'm entertained anyway but would be nice to hear the unbiased opinion first
i think its fine, the leading questions are good sometimes because it will get them to focus more on what hes asking and maybe get them to notice something they may have missed
This was an amazing experiment. I bet the results surprised 90% of us. No way I expected the no veggie cook to be better. I also did not expect that the vegetables would be pretty much raw after 24 hours. That's CRAZY! Anyway, thanks a bunch for doing this. Now we know.
Just a thought guga, maybe try roasting the mirepoix before adding it to the bag with the preseared meat, that should make sure the veg is cooked and flavor of the mirepoix to mingle with the meat when sous videing.
No, it wouldn't help at all. Flavour molecules are too large to penetrate past the surface of meat (except for salt ions and smoke particles). It doesn't matter what you put in the bag, how long you leave it in there, or what temperature you bring it to, you're never going to convince any kind of flavour to get inside the meat. All any of this does is make the bag smell nice
Not being able to caramelize the tomato paste was a red flag, it was raw. I would blame the tomato paste for the tart, bitter, mineral taste of the sauce. I would suggest leaving out the tomato paste and adding a small amount of maybe honey, to substitute for the loss of sugars that would have been rendered from caramelizing the paste and the vegetables.
I sous vide eye round for a deli style roast beef with success. Salt pepper garlic powder a dash of Worcestershire sauce and sauteed onions. I precook the onions and definitely get a lot of onion flavor. I'm going to try presearing next time, I've just skipped the sear entirely in the past
For me, the veggies with a roast is more about the veggies being braised in with the drippings and beef stock. I looooove carrots that have cooked all day with a roast. So yummy!
Just wanted to say, your channel inspired me to finally purchase everything to start cooking sous vide! I hope this reaches you and anyone else interested in time, as I feel I jumped in at the right time. Currently Anova is having a sale. The home unit is $50 off, bringing it to $150 total. The PRO unit is 50% off!!! The total for the pro unit is only $200 right now! So...the Anova Pro is my first sous vide circulator. I am testing it now with a couple soft boiled eggs to make sure it’s functioning properly. Tomorrow...oh boy...tomorrow...I go to the butcher!!!
@@Battones Seriously, I was surprised Guga didn't do it. At the beginning of this video he was cooking them I thought that's what he would do. Either way you should do it its soo good it just makes them soft and can crush under the pressure of the vaccume sealer. I put my sealer on gentle and tap the seal button as soon as the air is vaccumed out don't keep it going any longer. I hope you enjoy. The flavor will be much better.
Couple of science things to point out here : The only flavour particles small enough to penetrate past the surface of meat are salt ions and smoke. It doesn't matter what you put in the bag, you're never going to get new flavours "inside" the meat. Vegetables don't cook below about 180 degrees and above, so this method doesn't do anything to help make the vegetables themselves any better, either. Clarify your purge! All that meat juice expelled during sous vide contains a substance called myoglobin, which has a bitter and metallic flavour. Bring your purge to a low boil for a few seconds, and then pour it through a coffee filter. The myoglobin will congeal into a thick grey slime which is then easy to strain out. Your jus will taste sooo much better if you do that!
So I I use salt to draw flavor out of hot peppers like Carolina Reapers or even plain habaneros. What are those ions, stuck to the salts? Is the heat of a pepper flavor? will it penetrate? Why haven't I tried? I also smoked some salt. Whats going on there?
What happens if you pre roast the vegetables and have them nice and charred before you put them in the bag? Having them already broken down might make a huge difference!
As a fellow chef and upcoming youtuber I believe that this Beef cut is the most difficult to make good and Guga made it perfect as usual! Inspiring work as always!
Like Guga, I like to get it out, move it around, turn it one way or another, then pat it down to dry it. Then, I guess (like you) I can wash it in the shower, as a final step.
The Cryovac process does not create that burn. That comes from a steam cabinet that all of the half‘s of beef go through as a pathogen kill step. The reason the brisket and parts of the round complex show scorching is because that meat is exposed to the steam and is not covered and protected by fat. The only heat that is introduced after Cryo is a shrink tunnel that shrinks the package around the beef and that is done with every piece packaged. Great job. Love the channel.
Seriously glad you do these experiments. It has really taught me how to cook even better, much to the chagrin of a relative who fancies herself the best chef of the family.
Guga: I would love to see a comparison of a traditional dry age and an umai bag dry age. I've heard so much different information from so many different people.
@@davyddocarmocabral2989 It's been repeatedly shown and tested that it doesn't. At most, it feels that way because of the contrast of the charred surface and the juice inside.
Hi Guga, two ideas for you. Hopefully they are crazy enough: 1. Baking bread using the juices from a sous vide bag 2. Making alternative uses of picanha fat. Crazy stuff. Ice cream for example. Or icing for a cake.
I do topside of beef in sous vide all the time - its the only way to get it medium rare & tender with this type of cut. NOrmally do for 7 hours but will try 24 after watching htis. Nice to see pre-searing & making the most of the meat juice - Great video
Have you ever tested letting the dry brine fully penetrate before the pre-sear or do you believe it doesn't matter much? Also, have you found dry brining and letting it sit, prior the water bath, has different results than just salting and immediately putting into the sous vide?
Big problem in the taste test: Gunasingha completely hijacks the review due to its preconceptions! And: correlations don’t imply causations: only because the veggies are not breaking down (pectin is only breaking down starting in the higher 70°C) doesn’t mean that it doesn’t flavor its surrounding - I consistently rapid infuse syrups, alcohol, and so on with sous vide and it works like a charm. Here are some additional notes: the veggies were cut too big. More surface mean more possible flavor exchange. Another important one: with the vegetables Gaga increased the amount of product in the bag: hence it is likely, that the “weaker flavor came from the lesser salt content of the meat! Another one- it would be interesting to see presauteed veggies and some broth or other liquids!
Tomato paste would not soak up the juice, it would dissolve in the juice, potentially increasing it's volume. Some of the tomato paste may also be absorbed by the meat. You aren't left with a blob of gelatenous juice soaked tomato paste after cooking. To figure out the reason for the difference in the amount of juice produced, weights of all the ingredients would need to be taken before and weights of the resulting products after to determine the moisture loss of the meat and the potential moisture gain or loss in the vegetables. You would also need to run a test with and without tomato paste in both the roast with and without vegetables to determine what if any role it has in moisture release or retention of the other ingredients.
I’m hooked on your show. I love it. Those vegetables you said keep them the same size…not sure if you mean weight, mass or…. …. Shape😳… cos I could stand three celery stalks on end to represent your one slice of carrot. The onions, well .. but its so enjoyable to watch, I’m seriously takin’ the piss because its real as and its keeping me a little bit sane in these crazy upside down times.
@Guga, I've been doing sous vide eye of rounds for a LONG time now, I think longer than you maybe. There is one recipe, over all others that works best. 1/2 Cup of worcestershire sauce, 1/2 cup of quality beef broth, 2-3 whole bulbs of garlic smashed, 1/8th cup of black pepper. Cook to your preferred temperature, I do 138F personally, but obviously you have your own preferences :) however, do cook for at least 24 full hours, 48 hours if you can prep far enough out from dinner time. Then don't sear with fire, save your juices, and sear it off in a hot pan with a touch of oil. Gets less acrid tasting that way in my experience. Mix your juices with a little rue, thicken slightly into a nice jus, and serve. That's my "steakhouse" style roast beef.
No clue what sous vide was until I found this channel. I’m currently impatiently waiting for my first set of steaks to finish in the bath. I honestly can’t wait.
I would like to see an episode on sous vide fruits/vegetables. Which veggies are actually worth sous vide? Of course, it has to be high quality stuff though. I once tried sous vide farmer's market corn on cob and it was the juiciest corn I have ever had. It was pretty sweet too. The hard part was keeping the corn down as it made the vacuum bags inflate.
@Guga, I really think you should have ground up all the vegetables into a paste. And maybe added some spices to it too - like a Korean marinade - soy sauce, vinegar, rice wine or dry sherry, brown sugar, gochujang, smoked paprika, cumin powder, etc. And also added a lot of cilantro and green chilies to the paste
I don’t own a grill, flame thrower, or a sous vide. Guga’s videos are just so good that even though I don’t cook the stuff, I still wanted to sub to both channels.
Searing does lock in juices, but that means nothing when you go on to sous vide for 24 hours giving ample time for those juices to leech out. Searing only works to lock in juices when used in things like stews / brazing ect~ it stops the meat from drying out in the first few hours of cooking.
Greetings from England. What you want to be doing is searing your beef in a hot pan, not with a flamethrower (and I am not anti flamethrower - I have one), and browning the vegetables in the pan at the same time, then put them in the bag with the meat. The purpose of the veg is not really to add flavour to the meat, it is to take flavour *from* the meat that is then used as a base for the gravy (chuck the veg and the juices from the bag in the pan at the end, with a bit of butter, flour and stock, ideally made using the potato water left over from parboiling them for roasting). And if the veg aren't browned first, they will not add any depth of flavour to the gravy. So this is a rare guga experiment that is wide of the mark. Keep up the good work.
Technically speaking it can't be "roast" beef by way of sous vide, but I'm sure you can do something similar. You are technically correct though in that it has to be roasted.
Hey Guga - Here's a question for you... my wife is pescitarian, but I love a roast joint and will quite often get a big lump of topside to do a slow roast. As I'm the only one eating it, I tend to have a lot left over. Never something to complain about I know, but if I ever want to use it warm it ruins the juiciness of the meat. Could I use sous vide to reheat a lump of roast beef without it drying out or losing any flavour?
So YES to cooking in a vacuum pack w/ marinade and spice and veggies. But the veggies need to be of equal fibrous texture. Or some will over cook while other Veggies are still undone. For instance Red Bell Pepper julienne and Onions Julienne would work But Celery and Carrots from raw would not. 2 different cooking times for those. Also Some veggies get really bitter when over cooked Hope that answers the question
A variant of this experiment you may want to try is to mostly dehydrate fine-chopped vegetables to prevent the water in the veggies from diluting the juices of the meat, or even to take a vegetable stock and concentrate it in a dehydrator before adding it to a roast being cooked sous vide.
Guga you have to try saute the veggies first! One restaurant I worked in we did a lot of cooking at low temp in a cook and hold oven and we always saute veggies and tomato paste by itself and then add it to braises and stocks to cook at 180f in the cook and hold over night. I never tried it with sous vide but I bet it will work the same. Something about breaking it down a little high heat then the flavor comes out slowly. Some garlic, rosemary and thyme is good in there too. Thanks for the vid
Guga, can you do this again but make Au Jus out of the roast beef sous vide juices, slice the roast beef thin and make garlic bread for Au Jus / French dip sandwiches? Something my parents use to make and it's phenomenal!
Very interesting. I will let you know that your previous flavor changing video has really helped me do some interesting cheese combinations. Thank you so much!
I love my Anova but hate the Quality Control 😭 I had one die on it's 3Rd use? It powered up then went blank and never came on again! Anova did replace it. I ordered another so I can cook at different temperatures simultaneously but that one died the same death ☠️!! The only thing I can say is the replacement from Anova was in a different box (all cardboard) the 2 that died from Amazon were in a similar box but had formed trays in the box! I can't see a difference between the devices themselves but they are either different revisions or Amazon is selling counterfeit Anova products? Yes they have done this! I purchased a Sealy Desk chair that was fake and sold by Amazon and they blocked all reviews of the chair so if you want to be safe buy from the manufacturer of possible! Great videos keep up the good work!
This happens when you cook roast in a crock pot too, the vegetables absorb the salt too, so the salt evenly distributes across everything when cooking. You need to put enough seasoning for both the meat and the vegetables.
I usually add red wine to the bag. Then after I reduce the juices and wine from the bag by at least half then add beef broth to the pan and then reduce that by 1/4 for au jus. I use thyme and rosemary near the end when reducing after broth. Strain through cheesecloth and voila you have a great au jus :-)
So I just have a quick question, what's the reason you can't sear afterwards with a sous vide bath of 24 hours? Does this apply to more meats after this period, or only roasts? How does this work.
Cook the veggies first and then put them in the bag. Fry them in some butter and olive oil, put it all in the bag. Make sure the onions are caramelized.
I sous vide eye round all the time and absolutely love it. I haven’t done the pre-sear on it but might try it on the next one I make. I use the Lipton Beefy Onion Soup mix to help add extra flavor to the roast and I use the juices to make an awesome gravy to go with it. My butcher even got a wagyu eye round for me and it was hands down best roast I’ve ever had.
@@thomas9434 my family members don’t like medium rare unfortunately so I do about 140 for 24-48 hours to get it medium. Gives it a nice pink throughout the roast. I also dry brine it for about 24 hours when I have the time to prep everything.
@@DarkEnv2 thanks for the reply! I'm sous vide'ing a roast beef for tomorrow currently at 135f for 24 hours. I'm not sure what cut it is but it says 'roasting joint' on the packet. First time sous vide'ing a roast, and it's for the whole family so I'm praying it doesn't turn out mooshy or chewy!
@@thomas9434 haven’t seen that cut before. Did it have any marbling or did it seems fairly lean? The great thing about sous vide is that it cooks it consistently at that temperature so it can’t really be over cooked, texture can change the longer it’s in there so finding the balance of time for each cut is important. Eye round is fairly tough so sous vide works wonders for it, 48 hours is the max I’ll go with cooking it because the texture gets a bit mushy around the 50 hour mark from what I’ve tested. For most roasts that aren’t as tough I find 12-24 hours works perfectly fine so I think you’ll be good. Even if it’s tougher meat 24 hours is a good time for it. 135 is also a good temperature. If my family members weren’t so picky that’s the temp I’d cook at for my roasts.
@@DarkEnv2 thank you for the advice. I ended up doing 24 hours at 135f but I actually found it still too some for my liking, it was a greyish pink. Going to give it another shot at 132f for 36 hours, what do you think?
Maybe pre-cooking the vegies; however, make the veggies separate is fine. I cant believe the way the meat came out. I have to get a sous vide setup. I have a family of 6, so in Canada beef is expensive. Pork butt steak is a treat, nice cuts like a 3 bone prime rib is $100 here. A roast like that is cheaper than the rib roast, but without sous vide would be slow cooker to be that tender, but then over cooked. Thanks for another great video.
Dry age a stake in salt crust its the traditional islandic way 😁 but u have to bury it in the ground too!(exact recipe i commented in your usa vs korea vs germany video 😉) 🇮🇸
before sous vide I used electric pressure cooker on chuck roasts. Looking back now, the whole 3+ lbs roast getting cooked in 1.5 hours is still a pretty overheated, thus overly dried out piece of meat after being pressure cooked, but since I was following a recipe I threw in red wine, garlic, herbs, and the trinity of roasting vegetables, and always hated having all that mush veg left over Id feel obliged to finish. I can see now its just like adding vege broth to any recipe, unless its broken down and reduced theres no flavor to be added that isnt already there, just light broth.
Should have 3 packets - 1 with no veg - 1 with raw veg - 1 with pre roasted veg
I second this.
You beat me too it
@How Not To could have cut it into 3 pieces.
Beat me to it lol
@How Not To that was definitely a joke
1year later: hello my friends today we are going to sousvide angel
Hmm long pig sous vide!
Id watch it
Ive seen this joke 2 years ago
You think he seasons angel on only one side too?
It's just angel in a hot tub for 5 hours xdddd
The thing that really adds to the roast flavor is roasted vegetables, particularly roasted onions. They have a great deal of umami which is added to the meat itself. I recommend pre-roasting the vegetables and then sous viding with the roast vegetables in the bag.
I suppose one could further cook the jus with the vegetables to improve things. It makes an extra step but for those of us who love the vegetable extractions in our sauce AND who want the even cooking and tenderness of sous vide beef roast, it has to be done.
I make eye round regularly, it’s usually the cheapest option at the local grocery store. Salt, pepper, garlic powder, onion powder, 133 degrees for 14 hours. Awesome every time. Cold leftovers cut thin, beats most of our roast beef cold cut options for a fraction of the price.
I have watched most of your videos before trying
the sous vide method. I made my first top round
roast today. Just a salt and pepper dry rub.
135 for 8 hours. Finished ( burned )it in my hot air
fryer oven with butter and rosemary. You always
talk about the smell. Now I know what you meant.
This is the only method that can give you this sensation.
It came out awesome, tender, flavorful, best ever, no
comparison!!! Thank You!!!!
Guga, please try finely chopping and browning the veggies in a pan before putting them into the bag!!!
Maybe w/o the tomato paste.
This is what I was going to comment. They don't even need to be small pieces, but at least roast or fry the veggies.
I'd also like to see a variation with sous viding all the veggies separately at their ideal temps, combining them with the roast, juices and all, and doing the 24 hour roast sous vide.
My thought was he should hit the veggies with the flamethrower (same as the meat)
@@riuphane but only if it gets the searing theme, we've got to make our experiments consistent, "ain't that right MauMau?"
I can't find ANY vids on sous vide fried chicken VS regular fried chicken!! You ARE the most AWESOME RUclips cooking person and I love your vids. This might be an opportunity to go head-to-head with somebody that does good fried chicken if your not??. The youtube world needs this comparison!!!!!!!
Sigh, these cocopuffs ain't getting any better watching this..
l33tpie cocopuff is pretty good though.
cook them sous vide. 185F for 3 hours...
:’(
Sigh, these Fruit Hoops aint getting less generic reading your comment...
I'm eating fresh air and diet lemonade. This is killing me.
Guga, you’ve gotta do these experiments double blind! It always seems like you go into them with expectations of what the outcome will be, then you ask Maumau/Angel leading questions 😂
Yeah, not scientific at all.
@@madhumenon it doesnt need to be perfectly scientific. Its an entertainment youtube channel.
Logan Adams Hence why I’ve still been watching for three years. I just wish he would give Maumau and Angel time to speak their unbiased opinions
@@CheeseDud agreed, he has videos where he waits to give his opinion until after they talk and I prefer it that way for sure. At the end of the day I'm entertained anyway but would be nice to hear the unbiased opinion first
i think its fine, the leading questions are good sometimes because it will get them to focus more on what hes asking and maybe get them to notice something they may have missed
Guga has one of the best meat channels on RUclips hands down 🙌
THE best
YES!
u mean 2 best meat channels. GugaFoods and Sous Vide Everything
Pause
I think Johnny sins has a good met channel
This was an amazing experiment. I bet the results surprised 90% of us. No way I expected the no veggie cook to be better. I also did not expect that the vegetables would be pretty much raw after 24 hours. That's CRAZY! Anyway, thanks a bunch for doing this. Now we know.
"Never wash your meat."
-Guga 2020
Lol
I was about to comment this 😂😂
-helth
Legionary ah jetters how are we
OBJECTION!
Just a thought guga, maybe try roasting the mirepoix before adding it to the bag with the preseared meat, that should make sure the veg is cooked and flavor of the mirepoix to mingle with the meat when sous videing.
Thanks for the tip, I'm gonna try that tomorrow for Father's Day
I miss him saying "your sauce is DONE" he's stopped saying "DONE" for some reason 🤷♂️
@@robilala2135 your*
Deso when trying to be smart goes wrong 🤣🤣🤣
@@danielgallimore1502 your = your, you're = you are so he was saying you are sauce
Daniel Gallimore when trying to be smart goes wrong 🤣🤣🤣
Jackpot! Thank you!!!!!🤣🤣🤣
🍿😁
Since I just got my sous vide yesterday, I was so glad to see this. I subscribed in a hurry. Can't wait to see more videos!
What about precooking the vegetables? I'm curious if that would make a difference
I was thinking the exact same thing!!
@@isaiahkaraitiana8444 same here..
Guga needs to see this
This was what I thought right away also
No, it wouldn't help at all. Flavour molecules are too large to penetrate past the surface of meat (except for salt ions and smoke particles).
It doesn't matter what you put in the bag, how long you leave it in there, or what temperature you bring it to, you're never going to convince any kind of flavour to get inside the meat. All any of this does is make the bag smell nice
Not being able to caramelize the tomato paste was a red flag, it was raw. I would blame the tomato paste for the tart, bitter, mineral taste of the sauce. I would suggest leaving out the tomato paste and adding a small amount of maybe honey, to substitute for the loss of sugars that would have been rendered from caramelizing the paste and the vegetables.
Try using Mushrooms with sous vide. Died, mushroom boulion cube, and fresh mushrooms
I sous vide eye round for a deli style roast beef with success. Salt pepper garlic powder a dash of Worcestershire sauce and sauteed onions. I precook the onions and definitely get a lot of onion flavor. I'm going to try presearing next time, I've just skipped the sear entirely in the past
For me, the veggies with a roast is more about the veggies being braised in with the drippings and beef stock. I looooove carrots that have cooked all day with a roast. So yummy!
Just wanted to say, your channel inspired me to finally purchase everything to start cooking sous vide! I hope this reaches you and anyone else interested in time, as I feel I jumped in at the right time. Currently Anova is having a sale. The home unit is $50 off, bringing it to $150 total. The PRO unit is 50% off!!! The total for the pro unit is only $200 right now! So...the Anova Pro is my first sous vide circulator. I am testing it now with a couple soft boiled eggs to make sure it’s functioning properly. Tomorrow...oh boy...tomorrow...I go to the butcher!!!
Guga try cooking the vegetables first then add to the bag with the meat I promise it will knock your socks off I do it all the time.
That sounds like a great idea.. If Guga doesnt try, I will.. :)
@@Battones Seriously, I was surprised Guga didn't do it. At the beginning of this video he was cooking them I thought that's what he would do. Either way you should do it its soo good it just makes them soft and can crush under the pressure of the vaccume sealer. I put my sealer on gentle and tap the seal button as soon as the air is vaccumed out don't keep it going any longer. I hope you enjoy. The flavor will be much better.
I was going to say the same thing. That taste of raw tomato paste would be very off putting.
How do you cook the vegetables?
@@ElCholango I guess blanch and then saute.
Thats hpw I usually cook veggies
Couple of science things to point out here :
The only flavour particles small enough to penetrate past the surface of meat are salt ions and smoke. It doesn't matter what you put in the bag, you're never going to get new flavours "inside" the meat.
Vegetables don't cook below about 180 degrees and above, so this method doesn't do anything to help make the vegetables themselves any better, either.
Clarify your purge! All that meat juice expelled during sous vide contains a substance called myoglobin, which has a bitter and metallic flavour. Bring your purge to a low boil for a few seconds, and then pour it through a coffee filter. The myoglobin will congeal into a thick grey slime which is then easy to strain out. Your jus will taste sooo much better if you do that!
Good tip! Thanks.
So I I use salt to draw flavor out of hot peppers like Carolina Reapers or even plain habaneros. What are those ions, stuck to the salts? Is the heat of a pepper flavor? will it penetrate? Why haven't I tried? I also smoked some salt. Whats going on there?
@@KelleyStrzelczyk those are great questions, but unfortunately, I just don't know the answers. Sorry!
What happens if you pre roast the vegetables and have them nice and charred before you put them in the bag? Having them already broken down might make a huge difference!
As a fellow chef and upcoming youtuber I believe that this Beef cut is the most difficult to make good and Guga made it perfect as usual!
Inspiring work as always!
"never wash your meat" doctor always told me to wash it everytime you shower.
Like Guga, I like to get it out, move it around, turn it one way or another, then pat it down to dry it. Then, I guess (like you) I can wash it in the shower, as a final step.
@@PoeLemic i like to sous vide mine in the shower
@@user-tr2dh4xx6u Yeah, it's better than a toilet-bowl sous vide ...
The Cryovac process does not create that burn. That comes from a steam cabinet that all of the half‘s of beef go through as a pathogen kill step. The reason the brisket and parts of the round complex show scorching is because that meat is exposed to the steam and is not covered and protected by fat. The only heat that is introduced after Cryo is a shrink tunnel that shrinks the package around the beef and that is done with every piece packaged. Great job. Love the channel.
NEVER wash your meat.
Giggidy
Never beat your meat.
what about wiener schnitzel?
I followed the instructions directly. No one will talk to me
rushbcykablyat lol omfg 😂 ain’t listening
Seriously glad you do these experiments. It has really taught me how to cook even better, much to the chagrin of a relative who fancies herself the best chef of the family.
Guga: I would love to see a comparison of a traditional dry age and an umai bag dry age. I've heard so much different information from so many different people.
I love how this guy gets right into the video, no talking for 10 minutes before hand, straight into sous vide!
"Searing meat locks juices in" myth mentioned and immediately dismissed!
Finally! Let these myths go Away. Thanks Guga!
It does though. It just doesn't mean the salt won't penetrate in a long cook. In a quick cook it wouldnt thought because of the crust
@@DimT670 It doesn't, at all
@@usabestarmy Try to cook a steak with low heat and high. Then tell wich one gets juicier
@@davyddocarmocabral2989 It's been repeatedly shown and tested that it doesn't. At most, it feels that way because of the contrast of the charred surface and the juice inside.
You just saw the dude show you the entire bowl of juices not being locked in.
It's false. Searing doesn't lock in juice.
Hi Guga, two ideas for you. Hopefully they are crazy enough:
1. Baking bread using the juices from a sous vide bag
2. Making alternative uses of picanha fat. Crazy stuff. Ice cream for example. Or icing for a cake.
Uncle Guga, please make a video about your knifes.
And thank you for all your awesome videos, I've learned so much from you.
I do topside of beef in sous vide all the time - its the only way to get it medium rare & tender with this type of cut. NOrmally do for 7 hours but will try 24 after watching htis. Nice to see pre-searing & making the most of the meat juice - Great video
sooo weird to hear the "hype searing music" but then he doesnt eat it right after
Lmao
Have you ever tested letting the dry brine fully penetrate before the pre-sear or do you believe it doesn't matter much? Also, have you found dry brining and letting it sit, prior the water bath, has different results than just salting and immediately putting into the sous vide?
2:32 why cant you sear meat after sous vide-ing for a long time?
Yes that would ne nice to know. I always did it the wrong way and still have no clue why it was wrong
I tried doing it his way, pretty much the same just that the crust got soggier on the preseared one. Idk i like to do it later
So good to see Mau Mau again!
Wish we could get the whole gang back together for a show here and there!!!! Awesome as always Guga.
Why can’t you sear afterwards when sous vide-ing for a long time?
i think he's trying to replicate how you'd normally cook a roast, where you sear first and finish in the oven
Apparently it sanitizes the exterior where there would be bacteria that could grow over the long cook time.
Big problem in the taste test: Gunasingha completely hijacks the review due to its preconceptions!
And: correlations don’t imply causations: only because the veggies are not breaking down (pectin is only breaking down starting in the higher 70°C) doesn’t mean that it doesn’t flavor its surrounding - I consistently rapid infuse syrups, alcohol, and so on with sous vide and it works like a charm.
Here are some additional notes: the veggies were cut too big. More surface mean more possible flavor exchange. Another important one: with the vegetables Gaga increased the amount of product in the bag: hence it is likely, that the “weaker flavor came from the lesser salt content of the meat!
Another one- it would be interesting to see presauteed veggies and some broth or other liquids!
The Tomato Paste which is dry, that's what's also soaked up the juices.
Tomato paste would not soak up the juice, it would dissolve in the juice, potentially increasing it's volume. Some of the tomato paste may also be absorbed by the meat. You aren't left with a blob of gelatenous juice soaked tomato paste after cooking. To figure out the reason for the difference in the amount of juice produced, weights of all the ingredients would need to be taken before and weights of the resulting products after to determine the moisture loss of the meat and the potential moisture gain or loss in the vegetables. You would also need to run a test with and without tomato paste in both the roast with and without vegetables to determine what if any role it has in moisture release or retention of the other ingredients.
I’m hooked on your show. I love it. Those vegetables you said keep them the same size…not sure if you mean weight, mass or…. …. Shape😳… cos I could stand three celery stalks on end to represent your one slice of carrot. The onions, well .. but its so enjoyable to watch, I’m seriously takin’ the piss because its real as and its keeping me a little bit sane in these crazy upside down times.
Chefs thought- I would of added the vegetables back to the sauce and reduced it, then added thyme and red wine a reduced it further.
With all that reducing there Wouldn't be much left lol
No one's got thyme for that. The roast is hot and seared and won't wait for the sauce.
@@christianstorms3950 Yes it will😂 the roast need to rest for atleast 15 mins anyway. The sauce will be done by then.
Why doesn't Guga have more subscribers rofl.
Keep it up Guga and gang! We love y'all from around the world! :)
What happened to the “Shepard’s pie” that was made with short ribs??? I loved seeing it and wanted to make it
and it’s gone
Check his second channel. Googa Foods
Awesome experiment Guga!!
i was thinking there would be more juices with the veggies crazy 🤯
100% worth the experiment thx bro
Why didn’t he sauté the miroprois before vacuum sealing?
mirepoix, its a french word
@Guga, I've been doing sous vide eye of rounds for a LONG time now, I think longer than you maybe.
There is one recipe, over all others that works best.
1/2 Cup of worcestershire sauce, 1/2 cup of quality beef broth, 2-3 whole bulbs of garlic smashed, 1/8th cup of black pepper.
Cook to your preferred temperature, I do 138F personally, but obviously you have your own preferences :) however, do cook for at least 24 full hours, 48 hours if you can prep far enough out from dinner time.
Then don't sear with fire, save your juices, and sear it off in a hot pan with a touch of oil. Gets less acrid tasting that way in my experience.
Mix your juices with a little rue, thicken slightly into a nice jus, and serve. That's my "steakhouse" style roast beef.
What about waygu porterhouse
No clue what sous vide was until I found this channel. I’m currently impatiently waiting for my first set of steaks to finish in the bath. I honestly can’t wait.
Guga: never wash your meat
Caribbean people: say what now?!
I would like to see an episode on sous vide fruits/vegetables. Which veggies are actually worth sous vide? Of course, it has to be high quality stuff though. I once tried sous vide farmer's market corn on cob and it was the juiciest corn I have ever had. It was pretty sweet too. The hard part was keeping the corn down as it made the vacuum bags inflate.
Who the hell gets a nice cut of steak and thinks "oh I'll just run this under the sink for a while
@Guga, I really think you should have ground up all the vegetables into a paste. And maybe added some spices to it too - like a Korean marinade - soy sauce, vinegar, rice wine or dry sherry, brown sugar, gochujang, smoked paprika, cumin powder, etc. And also added a lot of cilantro and green chilies to the paste
It's so jarring to hear the guitar without "watch this" before it
Hi Guga! Do you do something with the trimmings or you just discard them?
Same question.
I miss him saying: “ i know it doesnt look that good right now, but watch this” please go back to searing after!!
He legit said that you should always sear after with steaks, but for long cooks you can't
The vegetables need to be cooked first.
Was gonna comment same thing. But how much is the question. It's all about Maillard reaction.
I don’t own a grill, flame thrower, or a sous vide. Guga’s videos are just so good that even though I don’t cook the stuff, I still wanted to sub to both channels.
I never been this early on a video
Me either
Me three!
Kevin Boettler me neither
Me neither
That is not what she said! 😆
I'm a Brit so I love roast beef - I'm surprised by this result - cooking normally with veggies though should be different. Thanks, Guga & co.!
When I saw the title, I thought he was making vegetarian roast beef 😂
Searing does lock in juices, but that means nothing when you go on to sous vide for 24 hours giving ample time for those juices to leech out.
Searing only works to lock in juices when used in things like stews / brazing ect~ it stops the meat from drying out in the first few hours of cooking.
7:06 - that is one of the most intense food-porn scenes i've ever seen!
put the veggies in a basket right before you bag em and give em the flame for a bit (or do the double cookie sheet trick, sandwich and flip).
“Hello everybody, today I'm going to paralyse my nephew angel from below the head to see if he can make roast beef better, so LETS DEWWW IT"
Whaaat
Greetings from England. What you want to be doing is searing your beef in a hot pan, not with a flamethrower (and I am not anti flamethrower - I have one), and browning the vegetables in the pan at the same time, then put them in the bag with the meat.
The purpose of the veg is not really to add flavour to the meat, it is to take flavour *from* the meat that is then used as a base for the gravy (chuck the veg and the juices from the bag in the pan at the end, with a bit of butter, flour and stock, ideally made using the potato water left over from parboiling them for roasting).
And if the veg aren't browned first, they will not add any depth of flavour to the gravy. So this is a rare guga experiment that is wide of the mark. Keep up the good work.
Yea, that in no way is roast beef
Technically speaking it can't be "roast" beef by way of sous vide, but I'm sure you can do something similar. You are technically correct though in that it has to be roasted.
A difference that makes no difference, IS no difference. --Spock
Only things that go into the bags are meat and salt...the rest is done/prepped/cooked/added separately and afterwards.
Much love from Italy ❤️
Hey Guga - Here's a question for you... my wife is pescitarian, but I love a roast joint and will quite often get a big lump of topside to do a slow roast. As I'm the only one eating it, I tend to have a lot left over. Never something to complain about I know, but if I ever want to use it warm it ruins the juiciness of the meat. Could I use sous vide to reheat a lump of roast beef without it drying out or losing any flavour?
Didnt know Guga had this channel, followed it as soon as i knew! Its soo good!
So YES to cooking in a vacuum pack w/ marinade and spice and veggies.
But the veggies need to be of equal fibrous texture.
Or some will over cook while other Veggies are still undone.
For instance Red Bell Pepper julienne and Onions Julienne would work
But Celery and Carrots from raw would not. 2 different cooking times for those.
Also Some veggies get really bitter when over cooked
Hope that answers the question
You guys are awesome ever since I started watching your videos I have sous vide everything the flavor is next level hands down!
A variant of this experiment you may want to try is to mostly dehydrate fine-chopped vegetables to prevent the water in the veggies from diluting the juices of the meat, or even to take a vegetable stock and concentrate it in a dehydrator before adding it to a roast being cooked sous vide.
Guga you have to try saute the veggies first! One restaurant I worked in we did a lot of cooking at low temp in a cook and hold oven and we always saute veggies and tomato paste by itself and then add it to braises and stocks to cook at 180f in the cook and hold over night. I never tried it with sous vide but I bet it will work the same. Something about breaking it down a little high heat then the flavor comes out slowly. Some garlic, rosemary and thyme is good in there too. Thanks for the vid
Never thought I'd be saying how mouth watering and pretty that eye of round cut looks
Guga, can you do this again but make Au Jus out of the roast beef sous vide juices, slice the roast beef thin and make garlic bread for Au Jus / French dip sandwiches? Something my parents use to make and it's phenomenal!
Lifehack: Always watch Guga with the captions on to enhance the experience.
Very interesting. I will let you know that your previous flavor changing video has really helped me do some interesting cheese combinations. Thank you so much!
Love your channel. What about roasting the vegetables before you put in the bag?
Bet without veggies combined or separately will work out much better.
My opinion, homemade beef gravy to add onto the roast beef will be amazing!!!
I love my Anova but hate the Quality Control 😭 I had one die on it's 3Rd use? It powered up then went blank and never came on again! Anova did replace it. I ordered another so I can cook at different temperatures simultaneously but that one died the same death ☠️!! The only thing I can say is the replacement from Anova was in a different box (all cardboard) the 2 that died from Amazon were in a similar box but had formed trays in the box! I can't see a difference between the devices themselves but they are either different revisions or Amazon is selling counterfeit Anova products? Yes they have done this! I purchased a Sealy Desk chair that was fake and sold by Amazon and they blocked all reviews of the chair so if you want to be safe buy from the manufacturer of possible! Great videos keep up the good work!
As usual an informative, clear, no bullshit video. Thank you
This happens when you cook roast in a crock pot too, the vegetables absorb the salt too, so the salt evenly distributes across everything when cooking. You need to put enough seasoning for both the meat and the vegetables.
I missed the part when he seasoned it.
I usually add red wine to the bag.
Then after I reduce the juices and wine from the bag by at least half then add beef broth to the pan and then reduce that by 1/4 for au jus. I use thyme and rosemary near the end when reducing after broth.
Strain through cheesecloth and voila you have a great au jus :-)
Always watching your videos before going to sleep Guga 🙂
RKL 777 ikr?! lol
Just got one for Christmas. Can't wait to try it out.
Been a while since we seen mamau! Good to see him back!
I got that zin in the end xD. Greetings from br bro!!
So I just have a quick question, what's the reason you can't sear afterwards with a sous vide bath of 24 hours? Does this apply to more meats after this period, or only roasts? How does this work.
Cook the veggies first and then put them in the bag. Fry them in some butter and olive oil, put it all in the bag. Make sure the onions are caramelized.
I sous vide eye round all the time and absolutely love it. I haven’t done the pre-sear on it but might try it on the next one I make. I use the Lipton Beefy Onion Soup mix to help add extra flavor to the roast and I use the juices to make an awesome gravy to go with it. My butcher even got a wagyu eye round for me and it was hands down best roast I’ve ever had.
What time and temp do you do the eye round for?
@@thomas9434 my family members don’t like medium rare unfortunately so I do about 140 for 24-48 hours to get it medium. Gives it a nice pink throughout the roast. I also dry brine it for about 24 hours when I have the time to prep everything.
@@DarkEnv2 thanks for the reply!
I'm sous vide'ing a roast beef for tomorrow currently at 135f for 24 hours. I'm not sure what cut it is but it says 'roasting joint' on the packet.
First time sous vide'ing a roast, and it's for the whole family so I'm praying it doesn't turn out mooshy or chewy!
@@thomas9434 haven’t seen that cut before. Did it have any marbling or did it seems fairly lean? The great thing about sous vide is that it cooks it consistently at that temperature so it can’t really be over cooked, texture can change the longer it’s in there so finding the balance of time for each cut is important. Eye round is fairly tough so sous vide works wonders for it, 48 hours is the max I’ll go with cooking it because the texture gets a bit mushy around the 50 hour mark from what I’ve tested. For most roasts that aren’t as tough I find 12-24 hours works perfectly fine so I think you’ll be good. Even if it’s tougher meat 24 hours is a good time for it. 135 is also a good temperature. If my family members weren’t so picky that’s the temp I’d cook at for my roasts.
@@DarkEnv2 thank you for the advice. I ended up doing 24 hours at 135f but I actually found it still too some for my liking, it was a greyish pink. Going to give it another shot at 132f for 36 hours, what do you think?
This reminds of my grandma's roast beef recipe, amazing job keep it up Guga!
Maybe pre-cooking the vegies; however, make the veggies separate is fine. I cant believe the way the meat came out. I have to get a sous vide setup. I have a family of 6, so in Canada beef is expensive. Pork butt steak is a treat, nice cuts like a 3 bone prime rib is $100 here. A roast like that is cheaper than the rib roast, but without sous vide would be slow cooker to be that tender, but then over cooked. Thanks for another great video.
Dry age a stake in salt crust its the traditional islandic way 😁 but u have to bury it in the ground too!(exact recipe i commented in your usa vs korea vs germany video 😉) 🇮🇸
Any particular knives you guys use? Always seems to cut so easy. Thank you!
These videos make my day much better love u guga !! ❤
before sous vide I used electric pressure cooker on chuck roasts. Looking back now, the whole 3+ lbs roast getting cooked in 1.5 hours is still a pretty overheated, thus overly dried out piece of meat after being pressure cooked, but since I was following a recipe I threw in red wine, garlic, herbs, and the trinity of roasting vegetables, and always hated having all that mush veg left over Id feel obliged to finish. I can see now its just like adding vege broth to any recipe, unless its broken down and reduced theres no flavor to be added that isnt already there, just light broth.