This is great. I've had a lot of issues with skirt steak. It's too tough maybe because I am cooking It too long and don't have temp thermometer. All the chewing lol. Will try this. TY
Thank you sir, you just saved me at least $400.00 by not having to purchase a one trick pony Sous Vide cooker and food vacuum sealer for consistently awesome steak. Awesome to know keep warm setting can maintain ~130°f.
An easy and more authentic way to make the rice is to first blend a couple of roasted tomatoes (or 1/2 cup tomato sauce), a clove of garlic and half a small onion. Then fry one cup of rice until the grains are white or very light brown. Add the sauce and fry it along with the rice without stirring (just shake the pan around to have uniform coverage). After about 5 minutes add two cups of water and one tbsp powdered chicken bouillon or a little more or less depending on your preference. Stir and taste for saltiness and flavor. Turn heat to a boil. Once you notice it boil for about a minute turn down the heat all the way down and let it finish cooking. DO NOT STIR OR UNCOVER AFTER THIS POINT. Once the rice is dry and expanded, turn off the heat and let it sit until ready to serve. The two main points to making authentic Mexican rice is to make sure you let the sauce absorb and fry before adding water, and once the water is added and starts to boil, turn down the heat to simmer and leave it covered until done. Hope this helps anyone!
I didn't know the warm setting was adjustable. You said the LOW is 130, have you tested to see what the normal and high water temp gives you in temperature? Thanks :)
He said the cast iron one was chewier. It's in one of his replies to a comment. The sous vide steak melts like butter in your mouth and has the perfect flavor consistency all throughout. He makes it pretty clear if you listen to the part when he's cutting the steaks up.
You should know that infrared thermometers cannot accurately measure temperatures of shiny surfaces like water or polished stainless steel. I would recommend using a candy or meat thermometer.
thanks Bob. I did not really know this, mind you I use that thing with caution. Fortunately I was using it solely to show the temp of the water, I know the IP runs at 131F and in this case this laser thermometer was within 2 degrees. I did not have a candy thermometer at the time. Thanks again for the education.
He said the cast iron one was chewier in a reply to one of the comments. The sous vide steak melts like butter in your mouth and has the perfect flavor consistency all throughout. He makes it pretty clear if you listen to the part when he's cutting the steaks up.
I just made the skirt steak by following your video guiding. All of my family members said that it was very delicous. Thank you.
This is great. I've had a lot of issues with skirt steak. It's too tough maybe because I am cooking It too long and don't have temp thermometer. All the chewing lol. Will try this. TY
Thank you sir, you just saved me at least $400.00 by not having to purchase a one trick pony Sous Vide cooker and food vacuum sealer for consistently awesome steak. Awesome to know keep warm setting can maintain ~130°f.
An easy and more authentic way to make the rice is to first blend a couple of roasted tomatoes (or 1/2 cup tomato sauce), a clove of garlic and half a small onion. Then fry one cup of rice until the grains are white or very light brown. Add the sauce and fry it along with the rice without stirring (just shake the pan around to have uniform coverage). After about 5 minutes add two cups of water and one tbsp powdered chicken bouillon or a little more or less depending on your preference. Stir and taste for saltiness and flavor. Turn heat to a boil. Once you notice it boil for about a minute turn down the heat all the way down and let it finish cooking. DO NOT STIR OR UNCOVER AFTER THIS POINT. Once the rice is dry and expanded, turn off the heat and let it sit until ready to serve. The two main points to making authentic Mexican rice is to make sure you let the sauce absorb and fry before adding water, and once the water is added and starts to boil, turn down the heat to simmer and leave it covered until done. Hope this helps anyone!
Thanks for posting this been looking for this recipe 😊
I didn't know the warm setting was adjustable. You said the LOW is 130, have you tested to see what the normal and high water temp gives you in temperature? Thanks :)
When was this filmed? In the 80s?
Can you make a video on how to use the sous vide mode on the instant pot?
Which one was chewier? The Cast Iron?
Elayne pallist That’s exactly was I was going to say, Which one is chewier?
He said the cast iron one was chewier. It's in one of his replies to a comment. The sous vide steak melts like butter in your mouth and has the perfect flavor consistency all throughout. He makes it pretty clear if you listen to the part when he's cutting the steaks up.
Awesome. 129f for keep warm - less. Would you mind using you temp gun to test keep warm - normal, and keep warm - more? Thanks
So what was the verdict? I’m totally confused.
Sous vide failed, I guess. Odd
What thermometer are you using here?
I'm not sure of the brand, but I bought it at Menards for $15. It's a laser pointer / thermometer, I love it!
I found one on Amazon. Thank you!
you'll love it!
Good video
The Instant Pot Duo Plus has a Sous Vide setting. Do you have an updated video?
You should know that infrared thermometers cannot accurately measure temperatures of shiny surfaces like water or polished stainless steel. I would recommend using a candy or meat thermometer.
thanks Bob. I did not really know this, mind you I use that thing with caution. Fortunately I was using it solely to show the temp of the water, I know the IP runs at 131F and in this case this laser thermometer was within 2 degrees. I did not have a candy thermometer at the time. Thanks again for the education.
did you forget to say which was the chewy ?? I have no idea and read all the comments..
He said the cast iron one was chewier in a reply to one of the comments. The sous vide steak melts like butter in your mouth and has the perfect flavor consistency all throughout. He makes it pretty clear if you listen to the part when he's cutting the steaks up.
Can’t here what your saying. Music TOO loud. Which one was better? Can’t tell.
did he say the cast iron one was chewier? my guess, but I wasn't sure.
lol yeah!
Plastic particles in 120 deg will travel into your meat. I do not recommend plastics in pressure cooker and in fact in any cooking at all.
There are bags designed for sous vide. I'd be a little concerned using standard ziplocks, but less so the ones specifically designed for sous vide.
nice video -- thanks
your losing heat bc that pan is too big for the steak, you'll get better sear with smaller cast iron, after that perfection i guarantee
Great thing about kids.. No BS! haha
Deeeeef good morning baby I love love love and blessings to all of the apartments in the French quarter pounder with cheese
When was this filmed? In the 80s?