Sirloin Steak vs Ribeye Steak NINJA FOODI One Lid Wonder SmartLid
HTML-код
- Опубликовано: 8 июл 2022
- I often wondered why my mother only cooked sirloin steak when i was a kid... I think I see why now, and this method makes it just as good as Rib-eye at less than half the price!!!
#jelly007 #ninjafoodi #steak 
Хобби
Another great video with lots of information in it! You should get commission from Ninja because anytime YOU buy something and like it, I buy it too! Thank you for doing these and taking the time to teach us! It's greatly appreciated!
Tyndall you Jim... Glad to know you trust my videos and reviews... thank you for watching them!!!
Thanks John for another great video.
Hi John! Great to see you again. My personal opinion, you just can’t beat sous vide for steaks - no worrying about carry over temps and they come out exactly as you wish every time. I do love your videos - keep em coming!
Thanks!
Hi Jelly 007….Thanks for another fun video. I was thinking you were going to air fry your pressure cooked steaks but you surprised me. Going to give the sear and sizzle a try too. Looks yummy.
Thanks!!!
I love this! I can’t wait to cook my steaks this way and I’m excited to try the cheaper cut of meat thank you for posting!
You are very welcome... Thank you for watching!!!
Nice one John
Great video and after watching your videos, I got the Bacon up and love it!!!
It is a very good thing to cook or sautee in!!!
Here comes my favorite RUclipsr...Jelly007!
Thank you... LOVE LOVE LOVE HEARING THAT!!!
@@JohnSanders And its true, John. Really appreciate the time and effort you put into your work. 💪💪
I think you should try the Steam and Crisp on your steaks, might save a couple of steps. Will that model do it? You do a fine job on the videos, keep 'em coming...take care!!
Yes... It does stream and crisp but i have been impressed with what the pressure had been doing...
I have a 2nd Ninja Foodie that still works, BUT because you’ve stated how much you LOVE this, I bought it! I was leaning towards the new Instant Pot duo crisp. My daughter has commanded I ‘step away’ from pressure cookers as this is number 5. Hopefully these steaks will change her mind…or an intervention is promised.
Lol.. I have some family member concerns myself...
What happened to your other Foodi and other pressure cookers???
Since you have all those extra steaks, I’m going to suggest you cook all three to 130-135 and see if there is still no difference. My point being maybe everything tastes the same when well done.
I have seen you air fry, steam crisp and pressure cook steaks. Which method do you prefer and why?
Probably air fry but it does depends on what I'm cooking... Hope this helps and thank you for watching!!!
Very fun video jelly
Thank you Joe!!!
Good video. Could you broil to brown instead, or would that be too dry? Would you consider a similar experiment with pork chops? I never can get tender pork chops, but I cannot do pink.
Good idea... I might try that...
My dad and stepmother typically buy sirloins, and they like theirs well done. We tease each other a bit over it. I say they like theirs cooked into hockey pucks, and they say that I like mine still mooing. That's a bit of an exaggeration of course, but anytime I'm having steaks with them I always do the cooking myself. If I let my dad do it theirs really will hockey pucks and mine'll still be chewing the grass. When I cook them I do theirs until just that last tiny little bit of pink is gone and mine is about part way between medium & medium rare. Of course I always start out on very high heat to get that delicious dark crust on the outside and then go over to low heat to finish them off, and then slap their hands away until the meat has had at least five minutes or so to rest before they cut into them.
I'm really looking hard at getting one of those Ninja Foodi Smart Lid pressure cookers. I recently got an air fryer, and it has really been an excellent investment. The only reason I don't have one of the Foodi pressure cookers yet is just that they're so damned expensive, but the more of these videos I watch the more I realize that another Ninja is in my future (maybe one of the ice cream makers too).
This is a great video but it would be great to see a repeat but cooking all to medium-rare
Why not use butane torch to carmelize the steaks?
I do that quite often I have a couple of videos on that but most people are intimidated by it so I kind of shy away from it
@@JohnSanders Got it...People only have to experience the fantastic finish a torch achieves and they would easily overcome their concerns. So use a tray, go out on your deck/balcony and fire away. It's like a butane lighter - easily controlled. BTW I prefer top sirloin over the many "preferred" cuts of meat. It can be prepared as a steak/kabobs, stew, soups and as you shared...sous vide.
Man, here in wa state, i paid 12.00 a pound for top sirloin steaks. We are getting raped for meat prices here for some reason. really thinking of dropping my pressure pot for that foodi.....
It does some neat things!!!
Boy am I ready to try this! (Sorry off the subject but I wanted you to see this!) JOHN, YOU'RE A GENIUS! You're 7 pint Creami recipe is "Dead Nuts On"! I was AMAZED how accurate the amount, taste & texture was. I do have a tip for Strawberry ice cream, Walmart sells a Frozen Strawberry slices in sugar that I thawed out & added to your mix - TERRIFIC is all I can say! Keep up the GREAT videos! I am an AVID Fan!
Thanks... I'll try those strawberries!!!