Great video...and I'm glad you showed it using a cheaper cut of beef. Sous vide can turn almost any tough cut into something nice. I just made a 48-hour/145F top round roast encrusted in salt, pepper, and garlic. It the best sandwich roast beef I've ever had and is better than any inexpensive restaurant entree roast beef I've had. I bought this 11 pound roast at Costco for $4.99 a pound and since it didn't have a lot of fat on it, it didn't shrink down much. I came away with what was easily $70+ worth of finished roast beef.
A quick heads up for long cooks. There is a natural bacteria in the meat that sometimes will cause a very off putting smell on long cooks. It will absolutely ruin your meal although it is not harmful. If you plan a long time low temperature cook just bag your meat and before starting to sous vide dip the bag in boiling water for 10 seconds. This kills the bacteria and ensures a perfect cook! I learned the hard way.
Looks great. Going to make this along with a turkey for Thanksgiving. I love your videos. They are very informative. When is your cookbook coming out? You should develope one. 👍🏻👍🏻👍🏻👍🏻👍🏻
Great job. Just got a meat slicer for Christmas so that will be my cut for sandwiches. I like it a bit rarer but as you said temps are to taste. Enjoyed your video. Thanks.
Definitely go a bit rarer to your liking! I'm sure you've already know this, but I'll remind you anyway hehe much easier to slice when the meat is chilled ;)
Great video. So I assume the seating process was enough to get the meat warm enough to eat after it was chilled. I like a warm to hot roast, especially to render any marbeled fat and increase the flavor and tenderness. Thanks.
This depends a lot on thickness. You want to reheat at a temp just slightly lower (degree or 2), until it’s warmed through. That could be an hour or so depending on thickness the thicker the longer it would take to reach temperature on the middle. For a lot of other things i use eating temperature ~145-150f
I'm really surprised to see you guys put garlic in your sous vide - not because it would not taste amazing with beef, but because I keep reading that garlic has a special risk of developing botulism in vacuum-sealed sous vide environment. America's Test Kitchen specifically warns against this in their Sous Video cookbook. Obviously, you guys did not get sick and die, but were you aware of the risk and/or took precautions to minimize the risk?
He did some GOOD cooking! She did some BAD reviewing! “It’s beefy”.. “with a lot of beefiness”.. Gee wiz, I’m guessing fish is fishy with a lot of fishiness too. 🤦♂️
Let us know if there are any recipes or dishes you want us to try and recreate!
No it's wuster-sheer
This is a terrific video. Well executed and explained. Super job guys.
Great video...and I'm glad you showed it using a cheaper cut of beef. Sous vide can turn almost any tough cut into something nice. I just made a 48-hour/145F top round roast encrusted in salt, pepper, and garlic. It the best sandwich roast beef I've ever had and is better than any inexpensive restaurant entree roast beef I've had. I bought this 11 pound roast at Costco for $4.99 a pound and since it didn't have a lot of fat on it, it didn't shrink down much. I came away with what was easily $70+ worth of finished roast beef.
I'm really enjoying your videos. Thank you.
A quick heads up for long cooks. There is a natural bacteria in the meat
that sometimes will cause a very off putting smell on long cooks. It will absolutely ruin your meal although it is not harmful. If you plan a long time low temperature cook just bag your meat and before starting to sous vide dip the bag in boiling water for 10 seconds. This kills the bacteria and ensures a perfect cook!
I learned the hard way.
Oh that is yummy! I will have to try your recipe. Love your video!
Annette Moulder let us know how it goes!
Yum! Looks delicious guys!
Looks great. Going to make this along with a turkey for Thanksgiving. I love your videos. They are very informative. When is your cookbook coming out? You should develope one. 👍🏻👍🏻👍🏻👍🏻👍🏻
Thank you! Cookbook is definitely in our minds, albeit at the back LOL. Will definitely keep everyone posted once we are developing.
Great job. Just got a meat slicer for Christmas so that will be my cut for sandwiches. I like it a bit rarer but as you said temps are to taste. Enjoyed your video. Thanks.
Definitely go a bit rarer to your liking! I'm sure you've already know this, but I'll remind you anyway hehe much easier to slice when the meat is chilled ;)
It taste so gooooddddddd
Great video 🙂.
Thank you!
Good video, keep it up!
Thank you! We are trying to post weekly now. Join us for the premiere next week!
Great video. So I assume the seating process was enough to get the meat warm enough to eat after it was chilled. I like a warm to hot roast, especially to render any marbeled fat and increase the flavor and tenderness. Thanks.
Hey , will it be possible to make jerky this way ?
Hmmm I don’t think so. I’ve never tried though. What were you thinking about doing?
@@KindofCooking I want to pasteurized the meat before I make jerky to kill any bacteria without using pink curing salt .
If my meat is already cooked how long do you think to reheat and what temp. I’m née to the SV world!
This depends a lot on thickness. You want to reheat at a temp just slightly lower (degree or 2), until it’s warmed through. That could be an hour or so depending on thickness the thicker the longer it would take to reach temperature on the middle. For a lot of other things i use eating temperature ~145-150f
I like her honesty! "It's beefy" is hillarious and, she's right, the sandwich sounds boring.
Uh oh... we did film a roast beef melt sandwich video....
you really need to do more stuff dudes
You pronounced Worcestershire perfectly. Congratulations. You can now claim your British citizenship.
R W yasss! We’re good at guessing. Heheh 🤭
It's "what's this here sauce" ! :)
Can the music!
Wusster shure
Very good guess. We pronounce it "Wooster sheer" sauce
Perfect .. will make sure to attempt it again in a future episode!
I'm really surprised to see you guys put garlic in your sous vide - not because it would not taste amazing with beef, but because I keep reading that garlic has a special risk of developing botulism in vacuum-sealed sous vide environment. America's Test Kitchen specifically warns against this in their Sous Video cookbook. Obviously, you guys did not get sick and die, but were you aware of the risk and/or took precautions to minimize the risk?
Great comment. Yes, we are aware of the risks of using garlic. This usually happens at lower temperatures and longer cooks.
I think there’s an article on exploring sous vide that goes into this more in-depth.
53 is way too cold
He did some GOOD cooking!
She did some BAD reviewing!
“It’s beefy”.. “with a lot of beefiness”..
Gee wiz, I’m guessing fish is fishy with a lot of fishiness too. 🤦♂️
LOL I was thinking through that... You can't really say chicken is chickeny haha We'll work on our reviews!
Keep it up! And enjoy yourselves!
Is this vegan or non vegan please?
most definitely, non vegan
what is this crazy comment
I like the video but your wife's lack of enthusiasm at the end kind of took some points away :P
Haha gotta get her on a sugar high before filming the ends LOL Funny enough, it's usually me without the emotions.
That background music is irritating AF.