Except those aren't steaks. They're chuck roasts. They're meant to be either sliced thin & seared fast and hot, or cooked low and slow until it's fork-tender. Also, anything you sous-vide that you want to sear, you have to pat-dry first. Because it's been in moist environment the whole time. By torching it without doing that, you're basically boiling the outside first. Also, my man, you were chewing that piece for 30 seconds. That should confirm to you it *isn't* a steak cut.
How to make a Cooking with Jack video: 1. Take a reallly easy dish something everyone can make 2. Screw it up so hard its not even close to the original dish 3. Taste it and pretend its good 4. Hope someone on youtube picks up your video and roasts (something jack never does with his food anyway) the video 5. Get more views for future garbage to put on a plate
JACK!!! 120 is below pasteurization temperature, you could get seriously sick cooking for 18 hours at that temp. 131 is the minimum safe temp for sous vide over 2 hours
Honestly, using a torch is fine, so long as he's using one with a proper deflector, to better spread out the heat. And, y'know, pat the damn thing dry before doing it.
Was wondering if another comment would mention this. My first thought too - that rub likely had a ton of plant-based stuff in it. Not to mention it looked like ashes lol
When you sous vide, you need to put the steak in a cast-iron frying pan to give it that seer look not a blowtorch. It doesn’t work very well. And for you, people commenting on name of mistake calling chuck a steak, you probably don’t grocery shop but at my local grocery store here in Southern California they cut them down and call them Chuck steaks because the cost of living and food cost going up. That’s why and if the chuck is bigger than they call it a chuck roast. Jack keep up the great videos!
We've been watching for a very long time. It seems like you may have had some other health issues lately jack and we pray for you. My husband has a RUclips channel GrimsTravels and has been wanting to do a colab 🙏😉 he was a chef for awhile and ventured into other things and thinks it would be awesome to join you 😊
Second! 1 hour at 131.5 perfect rare. Be sure to get some liquid smoke in a spray bottle. Lightly spray the steaks with liquid smoke, salt, & pepper, or "season". Use a plumber's torch They get hotter. $20 for the trigger mechanism. Best steak you ever had...
Except those aren't steaks. They're chuck roasts. They're meant to be either sliced thin & seared fast and hot, or cooked low and slow until it's fork-tender. Also, anything you sous-vide that you want to sear, you have to pat-dry first. Because it's been in moist environment the whole time. By torching it without doing that, you're basically boiling the outside first. Also, my man, you were chewing that piece for 30 seconds. That should confirm to you it *isn't* a steak cut.
He's not a real chef, he doesn't know the difference and he's never gonna learn to do any of this stuff
😂
Who are you the meat police? smh
@@OrbitalTrails-x5s No, I just have a cursory knowledge of American beef butchery terminology, and am competent in the kitchen.
@@RaptorJesusSearch this guy and you will understand…
How to make a Cooking with Jack video:
1. Take a reallly easy dish something everyone can make
2. Screw it up so hard its not even close to the original dish
3. Taste it and pretend its good
4. Hope someone on youtube picks up your video and roasts (something jack never does with his food anyway) the video
5. Get more views for future garbage to put on a plate
JACK!!! 120 is below pasteurization temperature, you could get seriously sick cooking for 18 hours at that temp.
131 is the minimum safe temp for sous vide over 2 hours
Everytime he taste his food I feel like I’m watching Fear Factor
What a complete waste of time and good meat🤦♂️
You have to pat the sous vide steak dry before using the torch
There are two ways to do things. The right way and Jacks way.
That seasoning looks like cremation leftovers
Aunt Helen is still making great steaks even from beyond the grave.
@@toddallen7436 bahahahhaahhahahaha
a real jack video
Next time, sous vide your steak at 130° then pat dry and sear.. you dun goofed, Jack.
I'm wondering why you ditched your old, classic intro for clown music?
Did you lose the intro or lose the right to the music or something?
Because he IS a clown.
Those are chuck roasts...but to each their own.
Has it ever occurred to you that, despite having half a million subscribers, you can only crack a few thousand views? Do you wonder why that is?
How many views do you get?
Was that the contents of an ashtray that you seasoned the steak with? LOL
Every major city has that place with big ovens where they produce powder like this. I've just never saw them selling it.
😂😂😂😂😂
18 hrs is way too long for sous vide. 1-4 hrs is all you need for steak
Correct for most steak, a chuck should be done for a longer time will make it tender
Anyone notice he was using both hands there for or a minute there….
You messed up. Pan fry the sous vide one after to get the crust, don't use a torch.
But Jack NEEDS to spend needless amounts of $$$ on useless 💩
You wouldn’t understand
Honestly, using a torch is fine, so long as he's using one with a proper deflector, to better spread out the heat. And, y'know, pat the damn thing dry before doing it.
He messed up when he started the video. This is a grown man "cooking" for years now and he still fcks up the most basic of dishes.
@@DfRaid You can measure what he's learned in his time making videos by multiplying the number of strokes he's had by zero.
Trolling..or completely cooked? I think this guy's a bit of both
The 4 strokes he's had definitely don't help
6:10 you can hear him having trouble swallowing his own abomination 💀👍
😂😂😂😂 and then he said, ok that's really gud 😂😂😂
🤣🤣🤣🤣🤣💀👍🏻
It's impressive how consistently jack can make what would normally be mouth watering dishes, look like complete dogshit.
I would throw my sous vide on my lodge sportsman grill or hot cast iron skillet for a nice crust.
are you allowed to season with pepper if you're carnivore?
Was wondering if another comment would mention this. My first thought too - that rub likely had a ton of plant-based stuff in it. Not to mention it looked like ashes lol
what's really good is steak on a charcoal grill
how much mdma did you snort the night before? why do you sound so messed up man
He had multiple strokes
Why jack sound so depressed
cant wait for guga to recreate this recipe
Guga is coming for you
Zip lock bag, there are vacuum sealed bags
Sweet,it’s like Guga Foods without the skill or personality
"This one? Not worth it. But, y'know... it's a sin to waste food."
I can't believe for real he's making for himself like that.... I think He's trolling ppl in his videos. 🤣
How is he still alive?
He really has no clue what he doing.
I'd go with the sou vide.
Have you heard of the waffle iron method for cooking a steak? Saw it on TikTok not too long ago
When you sous vide, you need to put the steak in a cast-iron frying pan to give it that seer look not a blowtorch. It doesn’t work very well. And for you, people commenting on name of mistake calling chuck a steak, you probably don’t grocery shop but at my local grocery store here in Southern California they cut them down and call them Chuck steaks because the cost of living and food cost going up. That’s why and if the chuck is bigger than they call it a chuck roast. Jack keep up the great videos!
🐖🐖oink oink jack
We've been watching for a very long time. It seems like you may have had some other health issues lately jack and we pray for you. My husband has a RUclips channel GrimsTravels and has been wanting to do a colab 🙏😉 he was a chef for awhile and ventured into other things and thinks it would be awesome to join you 😊
sooo bad
Second! 1 hour at 131.5 perfect rare. Be sure to get some liquid smoke in a spray bottle. Lightly spray the steaks with liquid smoke, salt, & pepper, or "season". Use a plumber's torch They get hotter. $20 for the trigger mechanism. Best steak you ever had...
First
Any meat is good meat, as far as I'm concerned! Love to see it!
That's what she said!
THIRD!!