Can Confit Save a $1 Steak - WTF IS THIS? [Steak Experiment]
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- Опубликовано: 10 июн 2022
- Confit is a very old cooking process used all over the world. It has been praised by many renowned chefs and today we are experimenting with it.
Can Confit really be better? Can confit save a bad and cheap steak? Can confit be the answer to our prayers? Well, Let's see...
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Хобби
Confit garlic is divine. I could just eat it out of the jar, every time I walk past the fridge lol
I appreciate all the work you do for your videos!
This video is great! Didn’t know that confit was something a home cook could do!
Yeah I was under the same impression until I researched it and tested a bunch of times. No doubt it can improve good steaks but this eye round was something else! 😀
Another amazing video my friend love the quality brother and the food looks delicious.
Thanks for the upload...very entertaining
Very interesting results! Great video ninja
Thanks for trying something new for us. Some of us are having to look for cheaper cuts of meat, but it doesn't mean we have to give up on good taste! All of the steaks you made, definitely made me hungry!!😋😋😋👍🏾👍🏾
Loved the experiment Ninja!
First time here loving the experiment and very interesting. Thanks for sharing from Trinidad & Tobago 🇹🇹.
Love it man, I liked the bit of history you added, didn't know how easy it was to confit.
Love you guys
Made me hungry. Fun video
Thanks for enlightening me about confit. I had heard the word but didn't know what it was. 👍
Great method! I've actually done lobster tail confit with butter and olive oil! No need for the sear at the end. Hmmmm... now I'm thinking to do a whole pot of shrimp like this!
Excellent. This morning I wanted to confit some pork i found in the freezer .
This was a good idea we love you
We need a part B Ninja. We know it makes it better, but would different oils change the quality or result? Like Vegetable oil, peanut, regular beef tallow, wagyu tallow, and maybe some others. Basically, can you take what you save on the steak, spend a bit on the right oil, and make a clear winner?
Well... to state the obvious, the better each is, the better the results will be.
I'm looking forward to trying Prime Rib in Ghee.
interesting, need to try this sometime!!
just ate another one of the dry aged steaks from a striploin earlier lol, so good, only for one left in the deep freezer, and some A5 picanha's, ribs, etc etc etc 😂😂
Ninja you rock buddy!
Great video. Now I want steak!
Haha those random sigh noises caught me off guard while I was in the bathroom doing my business. Legitimately thought someone was in the room next to me smelling haha
Anyways I plan on trying this! Very interesting
you know how to make beef wellington budget version haha
I love eye round. I use it to make chicken fried steak.
For those kind of things it is great, I love to cook it in the pressure cooker with veggies and it is delicious! But for steaks is another story! 😀😀😀
You gotta try that with a good cut of bison or wagyu. That will take it to the next level. You guys are the best, keep the good videos coming
I was thinking the same. I did a bunch of tests with different meats and confit is really awesome but wanted to try the worst ever to see the results... Big improvements for sure!
Thanks for showing me confit! I didn’t know what it was.
Gotta try this. Would be nice to have a cheap steak option that produced good results
The first red one looks more like ham than steak, Ninja. That's wild!
LOL it was a weird experiment but surprising results! What do you think? 😀
@@SaltyTales Another great way to "save" a steak if you're in a bind, that's what I think. Great job! Keep it up. Best of luck to you and yours.
Ninja... Today is a break from your English classes! It's French day... 😀
Confit has a silent T, it's pronounced "Confee." 😉
And yes, it does amazing things for beef,chicken, duck is popular, anything you want to cook. Keep up the good work 👏
Well, now I've got to try confit!
Great show, but does he always count in hexadecimal 😂
Duck confit is probably my favorite meal
Early prediction: this seems like it’s going to turn out like a skewered meat in a fondue pot.
Ninja, have you ever tried chuck eye steaks. They are unofficially known as the "redneck ribeye". I;d like to see what you can do with them including sous vide, grilling, deep fry.
I've never seen Lemon on beef. In Greece we used to put it on Lamb; very nice.
Anyway, I think Confit should only be for Goose and Duck.
4:22 ??? Sound?
It would have been interesting to add a sous vide Number D to this test.
Never tried it before. I think it’s probably better with certain things and not too good with others.
Number A B and C 😂😂😂
hey bro whats with the random moans in the music haha. Great video !
Why is the woman blinking so hard like holy shit
Love it Brother! I immediately am thinking wagyu tallow confit would have made that # C more amazing!
Would boiling the meat in water help it or is there no hope for this cut of meat?
How about confit in butter or wagyu tallow?
Is it Fahrenheit or Celsius you are using as "degrees"?
You should try this with a bison brisket
Ok... then its time to do a Confit ribeye and see what the Ms says. Same parameters grill.....deep fry... confit . Thanks ST!!!
Use the Wagyu Tallo to confit instead of oil next time.
love you
Time for A5 confit babyyyy!
love u guys not a steak i would cook
I like how even leaving meat alone for an hour is now called ageing noawadays 😂
I already knew Confit, but for duck and goose meat. Trying it with steaks is a great test 👍👍👍
Turkey thighs are great too with this method.
Can you baste a steak with gravy?
Wish you would of done it with three cheap steaks from Publix or Broward meat and fish. Would of only cost $30. Eye round is beyond fixing.
LOL I know but I wanted to see how far we could get it improved... It was hard! 😀😀😀
Auntie Ninja you look beautiful today! ❤️❤️
LOL I'll let her know! 😀😀 Thanks Amanda!
Notification squad back from the snack 🍑
Ricky!!! watch out with those awesome Italian snacks man... They are delicious! 😀😀
I am pretty sure the oldest cooking method ever is cooking directly over flame or coals, or on coals. Second oldest would be boiling. This happened tens of thousands of years ago with primitive pottery. I'm not sure a steak boiled in a bowl made of wet clay would be a recipe worth passing on, though it would be fun to watch you eat it 😂😂
LOL I'm assuming the same. I meant process, confit became popular in the 15 century as a conservation method used for meats and vegetables and soon they found out the improvements on tenderness and flavors. But looks like only the French had time for that. 😀
@@SaltyTales the low and slow heat from confit means you can break down connective tissue into gelatin. It's great for duck legs. I wonder what would happen if you did this with a chuck roast or short ribs...
Why pat the steaks dry after confit…??? wouldnt the excess oil on the exterior of the steak beneficial for searing and developing a crust???
Number C for Confit
How does confit make steak better but adding fat to sous vide makes it worse?
Now do a good steak and see what happens. I'm very curious about that. Others probably are too. Would have been nice to see both. This one and a good one. Also with confit were you supposed to bring the oil to temp first? And maybe salt brine the steak overnight? I have no idea.
you should salt brine whatever steak you are cooking overnight if you want to do confit steaks because it will add saltiness to the richness of the confit steak. I'd say I prefer this method over sous vide because it adds richness to the steak.
I wonder if cooking it in a smoker at 200…you know? I’ve seen guys smoking their meat fat…so why not olive oil? 😂
heheeh, I already did that too and it was VERY impress. Let me know if you'd like to see that vid! 😀😀
@@SaltyTales 👏🏻👏🏻👏🏻 of course I want to see that one! That’s awesome!
Use a secondary container! It doesn't happen often, but pyrex *can* shatter. That would be very bad.
PYREX and pyrex is not the same look it up😅
So you only let the deep fried steaks rest for 2 minutes
Ninja you know you have to compare sous vide to confit now hehe but at least let ms ninja eat some better steaks for it brother hehe
Number C??? Or letter C?
Hello!
I wonder if cooking confit style in beef tallow would improve the flavor??
The meat doesn't take in the oil/fat flavors at all. Beef tallow is also expensive and thats the reason I made it with olive oil. But your idea is definetaly something to test... I did some experiments with pork and lard and it was very impressive. Let me know if you'd like to see a video about it.
@@SaltyTales definitely would like to see the pork and lard experiments!
4:00 just don't know why you make sure a voice?
🧐😎
that's new good idea from old ways time before modern days methods.. ninja.. also, i'm happy i settle my road tax of my car but i expect more challenging coming for me. hope i can settle it on time before disaster comes on my side btw, the inflation for meats, wheats and cooking oil are high now.. hope i can overcome it..
overcooked
Letter 1
Lower case 1
Upper case 1
How many letters are in the alphabet ? AZbY
1st to hit the like button 👍🏽
Thank you! You are the BEST! 😀😀
Está mal cocinado y mal cortado .Eso no es confit
We really like your cooking
Me and my husband love you so much and we're big fans may god bless you and Ms ninja ❤️ 😍 💖 💕 💘
Thank you so much Halah! You just made our say! 😀