Sous Vide Tri Tip
HTML-код
- Опубликовано: 6 ноя 2020
- Sous vide tri-tip is definitely a wise way to cook this cut of beef. A slow gentle bath followed by hot sear results in a mouth-watering bite.
Sous Vide machine-amzn.to/3la0h1O
FOLLOW ME:
Instagram- / thatdude_cancook
TikTok- www.tiktok.com/@thatdudecanco...
Facebook- / thatdudecancook
BUSINESS INQUIRY: cookingwithchefsonny@gmail.com
DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, we'll receive a small commission.
I’m back my friends!! Spread the good word!! Lets go RUclips lets go tasty food lets go lets go lets go!!!!😆
Welcome back!! I’ll be very happy to support this channel :)
Does this mean that you have deserted TT?
Why does 6 months away make you think it's OK to use Demolition Ranch's closing catchphrase?
I am a big fan and love your content!! Thank you so much for the wonderful recipes you share with everyone!! Much love! 🔥🔥🔥
Happy to help Thomas!!
That TikTok app has a way of stealing our time. Lol. Nice video!
now thats for sure
Developed to be addictive and consume as much of your time as possible.
@@suckswithpivot such as all other social media
true
So so good!!! Gonna be doing one tomorrow!!!!
Thanks for this recipe. I Sous Vide just about everything. Glad you're back on RUclips. You can use as much time as you want here.
Love your content!!! Thanks for inspiring me to cook new food!
“If you know you know” one of my new favorite quotes
So profound
Thanks, glad you are back!
Hey! That looks amazing! I made your fillet and then that butter I sautéed some mushrooms! It was Amazing!
Keep doing what you’re doing, I love your content😄
That lookes so good. Look forward to seeing more content.
Welcome and it is good to see you. Keep cooking!!!
Sunny I will watch you anywhere! Thanks for the great tips and content!
Yo thanks Chris! I’m enjoying these comments so much, on TikTok I can’t even
Great video and production!!! I like it!
Underrated channel! please keep posting your other videos on how to cook steak have changed my life theres no going back.
That sure does look amazing! Thank you... and I'm in!
My wife and I thought you had a recipe online for steak Diane. Since we couldn’t find it we used chef John’s recipe on food some thing another. It turned out really yummy but I love to hear your take on it.
Haven’t made one yet but maybe I will now!
Thank you for an awesome video!!
I've been waiting for you to come back to RUclips! TikTok consumes too much of my time so I quit! Love having you back!
You’re telling me! I’m trying to chill on it to
I had to delete it also but I love this guy's content. Glad he's on RUclips.
Welcome back king glad to see you happy and making new videos
I’m glad to be back!!
Love your videos man!
that looks so good
How do you know the internal temp is right? I’ve never seen a temp gauge, would love to know, thanks mate 🙏🏻 also what wattage is the one you got on Amazon, there are so many, can’t wait to get cracking thanks again
Just subscribed! Love your videos and your recipes! Would be awesome to do a Q & A about you and your career
Good to see you here! found you on TikTok and have to admit I've been off of it for a bit... I love to sous vide - probably at least once per week....
Nice Jake! Yeah I’m back on the RUclips game for sure
I love your videos and your pepper mill friend he is so cute and works hard!
Good to see you're back.
nice to see you back Sonny, sorry I lost it with tiktok, really not for me. But look how well you've done so good for you mate.
I was searching your videos to figure out when you changed from the shy guy to the crazy fridge punching guy you are now and I think this was it. Tik tok changed you.
You clickbaited us on tiktok, its fine lol, that looks great btw. How expensive is the tri tip?
I got it at Costco it wasn’t to pricy
@@thatdudecancook awesome, i might need to try this, after i get a sous vide thingy
I can usually find them for $2.99-$4.99 lb. Usually buy one for around $12 to feed the family
Excellent !
Great video as always
Good to see you!
Boy, you're a lot of fun, but you still got "the thing done". I love the fact you put butter, garlic and rosemary in the sous vide bag. I'll try that next time. Looks great. Marc T
Lol going back to your old videos then watching this it seems like you discovered more than just Tik Tok XD You got super hyper but it works for the entertainment side of your videos! Keep it up!
Love you on tik tok but just gotta make one comment about this. It's generally accepted with sous vide cooking that adding a fat to the bag, like butter, actually dilutes some of the flavor due to the fat-soluble flavors simply just flavoring the oil. Several sous vide experts like SVE on here and Kenji from Serious Eats talk about it.
Thanks for the tip I just love butter but I get the point
This is so much better than the tik tok in terms of instruction!
Also, I don't think you basted too long - you SV'd at 130, so you're gonna get that pink inside vs the super red - I don't think it means anything in terms of internal temp or tenderness
Yes!!
Hey ! We are happy to see you again on RUclips! 🙃💪🏻😎
So happy to be back
Thank you for posting here!!! I follow you on TikTok as well.👏🏽👏🏽👏🏽👏🏽
Gonna keep it up here on RUclips!
What pans do you use to fry with?
Great demo Dude!
(My kitchen characters are 'egg dudes'! Egg-bert, Eggery, and the original: Egg Dude!)
Welcome back! You have new characters and new energy. It’s like Gordon Ramsay has approved your work!
We've been supporting him on tiktok. You should check out Gordon's where he calls him a donut! Lol!
Replies on TikTok:0.30% response
RUclips:100%
Man adapts, that's how we survive
So what’s the purpose of the Sous Vide prior to pan sear?
Love your videos but I’m So over the time spent on tic tok so I’ve missed a lot of your stuff hope you do more on RUclips if not that cool but I love learning your cooking stills hope to see more RUclips your a badass thanks for the tricks my fam loves we I try something new
Surprised you sous vide'd (can you apostrophe that?) for such a short period of time! Looks tasty, will try this! I like the shorter time, I usually don't have the preplanning time to do that for 24+ hours....
My question how do you baste when you have an induction stovetop? The pan has to be flat on the stove.
Love your tiktoks so much but would like to see more of a RUclips video than a tiktok on the RUclips channel I came here for longer more detailed recipes cause you're awesome!❤❤
Yeah I feel you I’m gonna make them more relaxed
@@thatdudecancook looking forward to watching!
Welcome back dude!
Thanks 😊
Welcome back to RUclips!!
Thanks Scott
Sonny, I’ve read that we should not sous vide with garlic due to some health concerns (botulism?), and to use garlic powder instead for sous vide. What are your thoughts on that? I thought it was odd! especially if you pan fry the garlic later right?
Yeah I don’t know anyone who does that, I’ve never had a problem with it
@@thatdudecancookthere are spores in raw garlic for botulinum that grow in anaerobic environments (like submerged in fat). That’s why you shouldn’t make your own garlic-flavored oil by infusing.
The botulinum spores can’t be killed at temps below like 250° F or somewhere around there (well above the typical boiling point of water).
Probably a short SV cook wouldn’t be a problem, but there’s no need to risk it. The fresh garlic doesn’t help in SV. Garlic powder is actually better in this instance.
Also, don’t add butter (or other fat) to the SV bag for beef. It actually draws flavor from the meat into the butter/juice. Add the butter after/during the sear, instead.
Damn! This Dude can cook!
I love the content... and the tik tok.... Could you do a video for breaded cod or halibut.... I live on the Oregon Coast and eat some amazing breaded fish... I would like to make some. Thanks
Nice. Single serve tri tip? I’d absolutely eat the whole thing.
I get the whole rosemary salt thing it’s his unique blend and all but is it appropriate to use all the time? I just see it so much I can’t imagine Rosemary works with everything??
It doesn't. Rosemary salt works best for foods that have or benefit from strong, savory flavors such as steak, duck confit, pork chops, smoked lamb, and popcorn.
I tried this with a 2.6lb tri-tip roast and it was tough and chewy. How do you know how long to sous vide?
Gotchu 😈💪🐍
It’s kinda of weird watching you in landscape.
So TikTok is the reason he went insane 🤣
You changed over the months on Tiktok.. Not complaining!
How do i know how long to baste without poking a thermometer into my steak?
Just do it for about 2-3 minutes you’ll be good
@@thatdudecancook thank you
How long do you baste it? I would probably do 129 F for beef. I like it rare!
Just 2-3 minutes of basting
That tri tip looks really delicious! But I'm confused when you say you sous vide it at 130F for 1hr 45mins, but after you have pan seared it, at about 1:41 you say "when it reaches 125F internal, rest for at least 10 mins. "... so how does it go from 130F sous vide cooking temp to 125F? I thought cooking anything at the specific temp will be its internal temp. Or does it cool down while drying it before searing? Please help me understand this and enlighten me if I'm wrong. Thanx for the recipe and demo!!
You were right about how sous vide works, you cook something at a certain temp and then maintain that temperature. I think he cooked it sous vide till 130F and then pan seared it until it reached 135F.
When the meat cools down the temp drops ofc, but it remains cooked to an internal temp of 130F, so once your meat has reached that internal temp it can't be cooked to 125F. I think he made a simple mistake in the video
Please don’t leave us again!!
👍👍😊
To the 11 people who dislike that vid. WHY!!. This guy is great
What is the purpose of sous vide ?
So that's why he's so hyper
No fridge?
Did tri tip at 132 for 6 hours. Tough as all hell. What did I do wrong???
the real sonny appears
1st
You know you know!
Welcome 🙏
Legit
You didn't kick the fridge... lol..
Yes. On you tube and kickin it sous vide style. You know I love you too. And I'm out
Next video do sea food please
You already cooked it to 130 earlier. Why did you say 125 degrees after the sear
So according to Guga butter sous vide is not good!!
Keep it in the bag when done cooking and put in a 2 minute ice bath to stop the cooking & then pat dry and sear! Looks good!!
Where's the Butter Brigade when we need them? Butter in the bag, big no-no
Lots happened between this and the last video. Gilbert, lets go, if you know...
Across the grain, not against the grain!
When you sous vide beef, especially steak, don't add butter because it draws out the juices from the steak and mutes the natural flavor of the beef. Just adding herbs and garlic is so much better. There are experiments on youtube abt this HAHA just so you know next time
Right on, I would rather watch vids on youtube than tictok
YOU KNOW I LOVE YOU AND I’M OUT
Im disappointed. Beat that fridge.
130F for Me
Don't sous vide with butter in the bag!
Why?
Why
Now he only makes 50 second tiktoks 😢
😬
Lard is better
Oooooh cocaine content
Thanx for getiting back to me....oh wait, you didn't. OK, I'm out. Won't bother you anymore.
Is TikTok going to mess up everyones personality?
Yes
@ThatDudeCanCook - 130F for 1h 45m is not safe. For a 1.5" thick roast you need to cook for 3h 30m at that temp to kill all pathogens. Your sear looks absolutely amazing. I think I'll try my next tri-tip sous vide -- I've been grilling them all summer.
For safety charts see: www.douglasbaldwin.com/sous-vide.html#Beef
Only used about 6 times so far but food turning out great. ruclips.net/user/postUgkxK2YRU9uBOXzuIEV660Qo3sX7dJDJLg72 Nice tender roasts. You do want to get a lid to go over your stock pot to keep water from evaporating. I've used it for 6-48 hours with lots of luck. A lot is trial and error to figure out since thickness and cut help determine the best time. 135 always gives a perfect med (pink all the way through). I cooked frozen solid 3 1/2" roast for 48 hours ... it was so tender its almost falling apart. Nice to put it in and just forget about it, with silicone lid I didn't have to add water at all during 48 hours.