Thank you for your videos. I tried this with a beef tongue. I found that the meat was very tough and chewy on both ends of the tongue. I did everything just the same as you, and did not overcook it. Could it be that some tongue is just too tough to be eaten as a steak? This was very much like rubber even though it was medium rare.
Ponzu sauce can get very complicated sometimes but I think this is enough. when you have a good piece of food You don't have to get complicated with the sauce.
The easiest is what i showed you in the video 60ml soya sauce and half lime. If you want something more complicated you can start adding various citruses and umami components. I think you will enjoy finding your best ponzu!
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I joined your channel because of this video ! Thank you for your presentations !!!
Hello everyone! How are we all? So whats your favourite beef cut?
beef short ribs cooked sous vide at 57°C for 72 hours :D
@@jimbeam8267 You know your beef brother. I would like to see it.
Dude, you're freaking amazing!
Oh what positive energy and vibe he got. Chef Saito must cook with Genaro that will be a great episode
It would be amazing if I could cook with Mr Genaro one day!
Thank you for your videos. I tried this with a beef tongue. I found that the meat was very tough and chewy on both ends of the tongue. I did everything just the same as you, and did not overcook it.
Could it be that some tongue is just too tough to be eaten as a steak? This was very much like rubber even though it was medium rare.
Great recipe ❤
Beef breast is my favorite cut of beef. To make brisket :-) Thank you for showing us how to make ponzu sauce Chef. Much respect.
Ponzu sauce can get very complicated sometimes but I think this is enough. when you have a good piece of food You don't have to get complicated with the sauce.
@@ChefSaito agreed
Thanks for teaching us how to cut beef tongue! あなたは最高❤
The video sound is pretty good, beyond my imagination
Nice class!
うわ〜！美味しそう👍
beautiful 💕
ありがとうございます！日本の外では牛タンを煮込んでしまうことが多いので焼いただけのシンプルな美味しさを伝えたいです。
Now I want to try it as steak. おいしい! Is slicing the top lines necessary?
Yes please try! But don't forget to add gentle fire. patines is key. What part do you mean by Top lines?
Chef Saito the slices on top that make the deep grooves. Are they important?
@@ninuvids They are there to evenly cook it and to prevent it to curl up. It will taste better so i would recommend it.
Chef Saito ah thank you
@@ninuvids My pleasure my friend. Ask me anything. I will do my best!
Chef Saito so cute
hai chef, would you make video about handmade ponzu sauce? it will be interesting to see, thank you chef 😊😊😊
The easiest is what i showed you in the video 60ml soya sauce and half lime. If you want something more complicated you can start adding various citruses and umami components. I think you will enjoy finding your best ponzu!
thank you chef ❤️ i will try to make my ponzu sauce 😊👍🏻
@@anggreinipuspitapertiwi6463 Great! tag me on instagram if you post it!
of course chef, thank you 😊
just used subtitle and speak your language