[0:00] [Music]
[0:03] welcome back to suvita everything guys
[0:05] so i know a lot of you received gifts
[0:07] throughout the holidays and you probably
[0:09] got a souvee i got my niece here her
[0:12] name is johnny and she's going to
[0:14] represent you today so johnny
[0:18] here's your gift oh thank you extra
[0:20] price
[0:24] anyway so the first thing you got to do
[0:26] is now you want to learn everything how
[0:27] this works but first we got to open it
[0:29] up you ready i'm ready
[0:36] i absolutely love it you love it yes all
[0:39] right so that she got out of nova as you
[0:41] can see i like that she was not gender
[0:43] with it she just opened that thing up i
[0:45] love it that's how you're supposed to do
[0:47] it she has no idea what to do have you
[0:49] ever cooked with you johnny no never all
[0:50] right so here's the deal we are going to
[0:52] start from the beginning the first thing
[0:53] you need to do is get some containers
[0:55] okay so here's the deal i'm gonna give
[0:57] her total freedom to go in the back of
[0:58] the house herself and get whatever pen
[1:00] she thinks it will work good so let her
[1:02] do it let's see what she's gonna come up
[1:04] with this one
[1:06] how about this one
[1:09] oh that's better okay okay so here are
[1:12] her options which are quite interesting
[1:15] why did you go with this one
[1:17] i don't know i just picked it
[1:19] that was your first option which is good
[1:21] but the problem is as you can see the
[1:23] circulator here it connects on the back
[1:26] and it for you in order for you to put
[1:28] it in here what's gonna happen
[1:30] you know it's like you gotta put all the
[1:32] way to the bottom it's not gonna work
[1:34] this one is out bye-bye this one is a
[1:37] good option
[1:38] it's a very good option as you can see
[1:40] it's nice and dirty and i love it that
[1:41] way
[1:42] anyway that's my fault by the way okay
[1:44] so this one is good because it's a
[1:46] little bit deeper but at the same time
[1:48] we have to go look at that even more
[1:51] lower over here
[1:52] which is which will work
[1:55] you see it will work okay but it would
[1:57] not be ideal okay so you want a deep pot
[2:02] minimum you know you got to be deep this
[2:04] one here is a lot better option because
[2:06] it's deeper and this is what i used to
[2:08] cook on my
[2:10] this is what i used to google my pizza
[2:12] oven that's why it's dirty okay don't
[2:14] judge me
[2:15] so this one is better because look it's
[2:17] nice and deep and it will work just fine
[2:19] so this one is a good option good job
[2:20] give me five
[2:21] now let me recommend to you
[2:23] what is the ideal thing to have if you
[2:26] can and if you want to make a purchase
[2:28] this is the container i will recommend
[2:30] and it's on the link on the description
[2:31] below it's clear it's nice and deep and
[2:34] it was made for it and it's easy to
[2:37] clean there is actually almost no
[2:39] cleaning when you're done you just dump
[2:40] the water out and you're done that's
[2:41] even better yeah
[2:43] so this is how it works you grab
[2:45] the thing here on the back okay and you
[2:47] just snap it in here and you tighten it
[2:50] up go for it voila you're done all right
[2:52] so here's the deal now the cool thing
[2:54] about this container is that it comes
[2:56] with a lid
[2:57] you need a lid
[2:58] why do you need a lid because as you're
[3:00] cooking water will evaporate and sous
[3:02] vide cooks for a long period of time let
[3:05] me explain to you what sous vide is all
[3:07] about people think that sofia is cooking
[3:09] boiling you're not boiling the meat
[3:12] think of sous vide as
[3:15] you are storing the food let me try to
[3:18] be very clear with that as an example
[3:21] you cook a regular steak for about 10
[3:23] minutes on a regular pan
[3:25] but on sous-vide you might cook a steak
[3:27] for two hours
[3:28] wow okay it's a lot longer right yes so
[3:32] you're not really cooking the steak let
[3:33] me explain when you're cooking a steak
[3:35] you're sitting down next to your pan and
[3:36] you're touching it and you're moving it
[3:38] and it's being cooked
[3:40] when you're cooking souffit you're going
[3:41] to throw in there walk away and come
[3:43] back later okay so for example you put
[3:45] in your steak in here and it's going to
[3:47] be cooking you're going to go
[3:49] grab your son at school you're going to
[3:51] grab your you know go to the gym uh it
[3:54] doesn't matter what it is that you do
[3:56] when you come back and it's going to be
[3:57] cooked perfectly every time if you get
[3:59] caught up in traffic and you need to
[4:01] come back
[4:02] and those two hours have passed nothing
[4:05] is going to happen
[4:06] it's not going to overcook the steak but
[4:08] if you're there sitting down and cooking
[4:09] it yourself and if you leave it there
[4:12] and you go outside and you come back
[4:13] that steak is going to be burned and
[4:14] your house is going to smell and be
[4:16] stinky let me give you another example
[4:18] to cook a big roast i'd say or if you
[4:20] are an advocate of smoking meat and
[4:23] cooking in your smoker as you can see i
[4:25] am you want to cook a nice pork butt and
[4:28] a pork butt takes about 12 hours to cook
[4:31] but cooking at sous-vide is gonna take
[4:33] you about two days to cook it now you
[4:35] might be thinking oh my god i'm gonna be
[4:37] cooking a pork bun two days you're not
[4:40] really cooking it you're just storing it
[4:42] you put it in there forget about it
[4:45] don't have to worry about it when you
[4:46] come back it's going to be cooked
[4:48] perfectly cooked
[4:49] now what if you come back after two days
[4:53] if you come back after two days and a
[4:55] half
[4:57] what happens nothing's gonna happen
[5:00] it's still gonna be perfect anyway
[5:02] so it's gonna be perfect every single
[5:03] time now there is a period where you
[5:05] have to stop if not the consistency
[5:07] inside of the meat will start breaking
[5:10] down and becoming a little bit different
[5:11] and you might not like it
[5:13] but
[5:14] if you forget it on a long cook if you
[5:16] forget it for
[5:18] three hours four hours
[5:20] nothing's gonna happen that is amazing i
[5:22] know that's why i like it sufi works for
[5:26] me perfectly why i get to my office i
[5:29] prepare my food i drop it in i go to
[5:31] work
[5:32] and then whenever i'm ready that's when
[5:35] it's ready now when the food wants to
[5:36] come out so that is the concept and
[5:38] you're not boiling it a lot of people
[5:40] might think oh my god you're boiling
[5:42] you're not boiling the meat you are
[5:45] cooking it at a precise temperature
[5:48] which can stay a lot longer
[5:51] than if you were to put it in the pan
[5:53] because on the pan you're going to
[5:54] overcook it and you're going to dry the
[5:56] meat out here
[5:58] nothing's going to happen i will do a
[6:00] very extensive video on times temps
[6:03] everything that you need to know in a
[6:05] later video
[6:07] so stay tuned for that but i hope you
[6:08] understand the concept how it works and
[6:11] how awesome it is
[6:13] now now we're gonna cook it up are you
[6:15] ready to cook something i'm ready this
[6:16] is important all right
[6:19] whatever it is that you are about to do
[6:21] today
[6:23] this can never come back and what do i
[6:26] mean by that today is your most
[6:28] important cook ever my first cook
[6:32] believe it or not i hated it
[6:35] it was horrible
[6:37] you know why because i said you know
[6:38] what i'm just gonna grab whatever i have
[6:40] in the freezer and i'm gonna cook it up
[6:42] and i got a frozen pork loin that has
[6:45] been there for three months
[6:46] oh
[6:47] so i cooked it and it was terrible it
[6:49] was terrible oh my god anyway so you can
[6:52] never get back what you're going to cook
[6:54] today
[6:55] so
[6:56] we are going to go out and we are going
[6:59] to buy the most nicest
[7:01] expensive steak that you can afford
[7:04] because it is your first cook
[7:07] all right so let's do it so we're on our
[7:09] way to get our steaks because she want
[7:12] to cook steaks and she's right yes yeah
[7:14] steaks always better anyway you want to
[7:17] look for a nice thick cut of steak you
[7:19] don't want those little thin ones if
[7:21] you're going to a regular supermarket
[7:22] just make sure you ask your butcher
[7:25] or the you know the people that work on
[7:27] the back to cut it for you nice and
[7:29] thick any supermarket will cut it for
[7:32] you thick you just have to ask
[7:35] so let's go get those steaks on johnny
[7:37] i'm ready
[7:39] [Music]
[7:46] johnny i have never seen that guys look
[7:48] at this this is so cool she has a baby
[7:50] and then check this out he goes all the
[7:52] way back to the car
[7:54] and he basically blows the air on the
[7:56] baby you are a genius johnny it works
[8:01] magic if you live in south florida heat
[8:03] is a problem so this is absolutely
[8:05] genius i love it
[8:09] [Music]
[8:20] pick whatever one you want johnny
[8:25] [Music]
[8:34] [Music]
[8:39] all right so she made a great choice
[8:41] which she got uh new york boneless and
[8:44] it's a thick cut you want a thick cut
[8:47] you don't want it too thin but it was
[8:49] what was interesting johnny what
[8:51] happened
[8:52] what is this i have to get something
[8:54] what is this chocolate oh my god
[9:02] you did a great choice on the meat now
[9:03] we're gonna go ahead and bag it up and
[9:06] cook it ready now we're going to put in
[9:08] plastic so that we can cook it so that's
[9:10] plastic yeah
[9:12] yeah you have to put in plastic but
[9:13] isn't that dangerous well that's a good
[9:15] question
[9:16] uh i know a lot of people have a you
[9:18] know misconception that it's very
[9:19] dangerous and stuff i'm gonna make it
[9:21] nice and simple when you're using
[9:24] plastic make sure that your bag is bpa
[9:26] free that's the only thing that you
[9:27] really care about there's a lot of
[9:29] variations out there i can really go in
[9:31] depth on this and this video will be
[9:33] like five hours long and we don't want
[9:35] to deal with that so
[9:37] okay as long as you're bpa-free it's
[9:39] good to use i'm going to show you some
[9:40] options hold on before we go to i need
[9:43] space what the heck is that
[9:46] my chocolate come
[9:48] on why is this even here dude all right
[9:52] this needs to get out
[9:54] we'll put it here just so that that this
[9:56] is not a sponsor ad you better tell them
[9:59] this is not a sponsor yes i don't even
[10:01] know what so here are options johnny
[10:04] let's clean this table up we have the
[10:06] regular standard zip ziploc ziploc bag
[10:09] this is a freezer bag make sure you get
[10:11] the freezer bag okay bpa free
[10:14] and then we have the other one which is
[10:18] the fancy ziploc bag which you can
[10:20] suck it out and you basically use this
[10:23] tool and you just suck it all out it's
[10:25] fine it's nice and cheap okay
[10:28] and then we have the next option which
[10:30] is a vacuum uh sealer bag
[10:34] and these bags look like nothing but
[10:36] they have like little
[10:38] i don't know like texture and it allows
[10:40] to suck the air out these are a little
[10:43] bit more pricey but in order for you to
[10:45] suck the bags out you need to have
[10:48] you have a vacuum sealer this is a nice
[10:50] inexpensive one that you can get
[10:53] and you can just basically put it in
[10:55] there and it sucks the air out
[10:57] now there's another one let me get it
[11:00] for you one is this one here and this is
[11:01] uh called a vacuum chamber bag johnny
[11:04] now this one here
[11:05] is very very affordable bag
[11:10] okay
[11:11] these bags are like pennies when these
[11:14] ones can be kind of like very expensive
[11:18] these are the vacuum bags yeah
[11:19] so now these are the best two options
[11:22] however does it mean that you cannot use
[11:23] this one no you can use this one it's
[11:25] fine but you need plastic you need to
[11:26] put it in place it's best to put it in
[11:28] this one yeah good question so this is
[11:30] the deal
[11:31] this is your
[11:33] okay option and it's great i use it all
[11:35] the time and it's fantastic it also
[11:37] comes on this thing here which is a
[11:39] roller and you can make your bag
[11:41] whatever size you want let's say you
[11:43] have a big rib
[11:45] you heard that car yeah this is live man
[11:49] so this is nice and long and you have a
[11:51] rib i mean you're not gonna be able to
[11:53] put like a rack of ribs here so you can
[11:55] use this one and put it which will work
[11:57] great
[11:58] now the vacuum chamber it's very
[12:00] expensive the vacuum chamber costs i
[12:02] have a link on the description below
[12:04] about the price i don't know exactly the
[12:05] price
[12:06] but it's the best you can get but it is
[12:09] an expensive investment but the bags are
[12:11] pennies
[12:13] so let's say if you want to start off
[12:15] you buy this one here and you're going
[12:16] to do a lot of sous-vide this is good
[12:18] and but it gets expensive
[12:21] but this is really cheap this is about i
[12:23] don't know the price i won't put prices
[12:24] i won't talk about prices because prices
[12:26] will change you can see on the
[12:28] description though how much this cost
[12:30] but these bags are expensive these bags
[12:32] are cheap on the long run
[12:34] this one is a lot better if you're going
[12:35] to do a lot of cv
[12:37] this one is the best option at
[12:39] affordable and if you don't want to get
[12:41] any of them
[12:43] this will work just fine right
[12:46] now because she's my niece and i have to
[12:48] take good care of her
[12:50] this is for you ah yes okay thank you
[12:53] you're welcome so that's gonna be hers
[12:55] and we will be using this one today and
[12:58] we're gonna be using this
[13:01] the vacuum bags now if you don't wanna
[13:04] go with the investment and you wanna use
[13:06] ziploc bag there's two ways for you to
[13:08] suck the air out of here you will put
[13:10] your steak
[13:12] and then you just basically push your
[13:14] the air out
[13:16] and then you seal it
[13:17] and you put it to cook the other option
[13:21] is which i don't recommend it
[13:23] is you put your steak
[13:25] and you grab a little bit uh you grab a
[13:28] little straw and you put it here on the
[13:30] side
[13:31] like that and you suck it out manually
[13:33] like this
[13:34] and you have an amazing taste of raw
[13:37] meat together with garlic powder and
[13:41] stuff it's disgusting don't do that no
[13:44] okay
[13:45] the other option is called a water
[13:48] displacement and i'll explain
[13:51] you put your steak inside
[13:54] and then you fill your container with
[13:56] water all the way to the top
[13:59] as you go down with your steak it will
[14:02] automatically take out all the air and
[14:06] you go all the way to the edge
[14:08] and you just basically seal it out and
[14:11] then your steak will be completely
[14:13] sealed that option better you like that
[14:14] option better if i have to do this if
[14:16] you have to do that you don't want to
[14:17] check it out the final hell no
[14:20] so there are those are your options okay
[14:22] i'm not cooking any steak she is we are
[14:25] going to season it season for real a lot
[14:28] of people think that because it's
[14:29] sous-vide you should not season it you
[14:31] should season it a little bit lighter no
[14:34] no no season like a regular steak all
[14:35] right we're only going to be using
[14:38] salt pepper and garlic powder
[14:41] that's it that's good i've did a
[14:43] huge video on how seasoning works if you
[14:46] should season it before or if you season
[14:49] it after you can check out the video
[14:51] later on i'll put it on the description
[14:53] or on the card above
[14:55] and uh
[14:56] you should always season your steaks
[14:58] before there's a reason why you can
[15:00] watch the video okay that's the plan i'm
[15:03] not doing it she's gonna season the
[15:05] steaks and we're gonna cook them up but
[15:06] before we cook it up we are going to
[15:09] basically be
[15:11] loading this baby up here's how to
[15:13] you fill it up johnny basically you want
[15:16] to fill it up with tap water not spring
[15:18] water whatever just regular tap water
[15:20] the only thing you need to remember is
[15:21] that when you're filling this up you got
[15:23] to keep in mind that you're going to put
[15:24] your meat in there yeah so you don't
[15:26] want to overfloat it like if you put it
[15:28] all the way to the top like my mouth did
[15:30] with the ham check out that ham video he
[15:33] filled it up all the way to the top when
[15:35] i put my ham
[15:38] water everywhere so just keep that in
[15:40] mind you don't need to fill it all the
[15:41] way up to the top just put it in there
[15:43] so can i cook the wheat in
[15:45] the sink right next to
[15:47] [Laughter]
[15:50] why would you want to cook it in the
[15:51] sink
[15:52] because it's easier and my apartment's
[15:53] small so i don't have a lot of space all
[15:55] right so
[15:56] it's funny that she says that because i
[15:59] try that you know the sink is stainless
[16:01] steel so i understand why you would do
[16:03] it
[16:04] but
[16:05] what happens with me is when i cooked it
[16:07] in the sink
[16:08] it worked perfectly it works perfectly
[16:12] and it's great because it's right there
[16:13] you put the water in you heat up the
[16:15] water you cook it and then when you're
[16:17] done you just take it out so the
[16:18] container is no need right
[16:20] but my sink lost the seal all the way
[16:24] around the sink
[16:26] because
[16:28] the water heats up so it's heating and
[16:30] cooling heating and cooling the sink all
[16:33] the way around and that cost me a lot of
[16:35] money to fix the sink oh no okay okay i
[16:38] won't do it in the sink put it in the
[16:40] container container all right let's do
[16:42] it
[16:44] [Music]
[16:50] good now we got our water here you did
[16:52] it perfectly now we're going to talk
[16:53] about a little bit of time and
[16:55] temperature sous vide cooks about
[16:58] time and temperature combined together
[17:00] so i'm not going to get too deep into it
[17:04] i know that everybody is learning how to
[17:06] cook it i'm just going to give you a tip
[17:08] on how to get started okay as time
[17:10] progresses you're going to get better
[17:12] and better and better and you're going
[17:13] to know automatically how you want to
[17:14] cook your steak and your pork and blah
[17:16] blah blah all that stuff
[17:18] but as a beginner you need to have some
[17:20] type of guide
[17:21] and the best guy that you can have in
[17:24] order to know how long to cook something
[17:26] is by watching all my videos
[17:29] watch all the videos because you know
[17:31] you're going to learn a lot i recommend
[17:33] two things number one watch the videos
[17:35] and do a search sous vide everything and
[17:37] then you would search uh like for
[17:39] example souven everything steak and he
[17:40] would show you a video on how i cooked
[17:42] it the other option would be
[17:44] the jew app jew is fantastic joe is jose
[17:48] is this circulator here okay this
[17:50] circulator here is fantastic i love it
[17:53] this one is the anova i have every
[17:55] single circulator out there they're all
[17:57] fantastic they all work great
[17:59] but the app for this circulator here
[18:02] cannot be touched
[18:03] so you basically download it and check
[18:06] this out john let me show it to you so
[18:07] you open up the jio app
[18:11] and
[18:12] then you click right here check this out
[18:18] you click right here she has the guides
[18:20] for everything all the guides that you
[18:22] want to do and then you scroll down to
[18:24] the bottom and you will see
[18:26] beef
[18:27] right and then you can choose your steak
[18:29] for example ultimate steak
[18:31] then okay let's cook the ottoman steak
[18:34] now the great thing about it that it
[18:35] gives you a visual done is how well you
[18:37] want it to be cooked
[18:39] so if you want to go to like a 22 122
[18:42] fahrenheit that's how your steak would
[18:44] look like
[18:46] if you want to go to the next one 126
[18:48] your stick will look like that
[18:50] 129 it would look like that and so forth
[18:53] you see
[18:54] so here you pick your doneness for the
[18:56] steak
[18:57] now my recommendation is if you want
[18:59] your steak perfectly cooked
[19:01] and it's cooked great
[19:03] i say cook at 129. okay now it depends
[19:06] on your taste you like it medium rare
[19:08] you like it well done how do you like it
[19:10] medium rare she likes it medium wear so
[19:12] for for her we're going to cook at 129.
[19:15] if you like a little bit more well done
[19:17] you cook at whatever temperature you
[19:19] desire
[19:20] this app is fantastic they did a great
[19:22] job and i recommend you
[19:25] as a beginner you go here as time
[19:27] progresses you're going to know what you
[19:28] have to cook how long you have to cook
[19:31] you get experience with it and you get
[19:33] better and better and better so
[19:35] but for today we're going to cook at 129
[19:37] for two hours
[19:39] now why are we going to cook for two
[19:40] hours you don't want to just put it in
[19:41] there in 129 in 20 minutes and that's
[19:44] it's not going to cook the protein you
[19:45] have to it has to cook for a minimum of
[19:47] two hours i will do a video very
[19:51] extensive
[19:52] about sous vide and temperature and time
[19:55] in the future for everybody to
[19:56] understand the science behind it
[19:59] but right now we're going to keep this
[20:00] video simple if not it's going to be too
[20:02] long this video is probably going to be
[20:03] too long already anyway so we're gonna
[20:05] cook it at 129. got it got it now we're
[20:08] gonna season it she's gonna do it i'm
[20:10] not doing nothing i'm sitting back and
[20:11] recording salt pepper and garlic powder
[20:14] heavy on the seasoning let's do it let's
[20:16] do it
[20:18] [Music]
[20:24] interesting question what did you just
[20:26] ask me that's a lot of steak
[20:28] and it's just for you and me i know it's
[20:30] just the both of us now here's the cool
[20:32] thing guys we're seasoning all of these
[20:34] steaks but we're only gonna eat two and
[20:37] we're gonna put everything in the
[20:38] freezer and seasoned and whenever you
[20:40] want to cook johnny you just throw them
[20:42] directly into the souffle that's awesome
[20:44] that is awesome you have to do anything
[20:46] they'll be ready for you
[20:47] that's it
[20:48] i'll season these bad boys johnny let's
[20:50] do it hey that's how you can go heavy
[20:52] you go ahead go ahead yeah like that
[20:55] more even more more heavy more heavies
[20:57] kickstake
[20:58] go ahead and go hard go hard all right
[21:00] all right
[21:02] go ahead
[21:03] [Music]
[21:05] it's a thick kind of stick so you want
[21:07] to go real heavy
[21:12] that's okay
[21:13] see that's okay see this happens guys
[21:16] this is okay because it's souffit so
[21:18] we're gonna balance it all out
[21:20] now remember always season both sides so
[21:23] let's do it so see you come here you see
[21:26] that one you put a little bit too much
[21:28] that's okay it's no problem at all this
[21:31] one you put a little bit less all right
[21:33] now they're thick cut of steak so you
[21:34] want to season them heavy go for it
[21:41] [Music]
[21:47] i know it's okay that's okay this is
[21:50] okay
[21:51] just rub it
[21:53] this is okay nothing's gonna happen
[21:55] because it's sous vide it's going to be
[21:58] perfectly cooked you don't have to worry
[21:59] about it you didn't do anything wrong
[22:01] excellent now we're going to bag these
[22:04] bad boys up all right i suggest you
[22:06] using a glove guys use a glove i'm going
[22:08] to teach you a trick okay so when you're
[22:11] putting it in the bag you always want to
[22:13] fold the bag back like so
[22:17] and the reason you want to do that is
[22:18] that so you don't get this part here
[22:20] dirty
[22:22] so that when you seal it you have a good
[22:24] seal but if it's full of like beef
[22:27] juices you won't have a good seal so
[22:29] make sure you guys always fold it back
[22:33] throw your steak inside
[22:35] and then we're gonna take it to the
[22:37] sealer and we're gonna seal it up okay
[22:45] it's important to keep it nice and flat
[22:47] guys you don't want your steak to be
[22:48] bent
[22:49] so that's what she was doing right there
[22:51] keeping it the steak nice and flat
[22:54] on it and that's perfect right there now
[22:56] we're gonna do the rest let's do it now
[22:58] you're gonna vacuum see these bad boys
[23:00] all right let's see put it in there you
[23:02] wanna make sure that it goes inside oh
[23:05] right here here goes in there there you
[23:08] go
[23:10] and close it
[23:12] and there's a latch right here just push
[23:14] it down
[23:15] push it all the way down
[23:17] there you go and then there's seal and
[23:19] vacuum seal so vacuum seal it
[23:23] now you want to help it out just like
[23:24] this so that you know
[23:25] [Applause]
[23:27] there you go
[23:29] nice tight seal
[23:30] [Music]
[23:33] it will stop
[23:34] automatically
[23:36] no no you wait for it and it will stop
[23:39] oh wow
[23:41] this is fancy fancy
[23:45] there you go all right it's ready now
[23:46] you open it up
[23:49] boom
[23:50] your steak is done look at that good job
[23:53] donnie
[23:54] [Music]
[23:59] fantastic job now like you were asking
[24:01] me we're only two of us today so we're
[24:03] not gonna eat all these steaks this is a
[24:05] lot of steaks so what we're gonna do is
[24:07] we're gonna save these two here and
[24:08] we're gonna put it in the freezer we're
[24:10] gonna freeze it exactly like it is
[24:12] seasoned and everything and then what
[24:14] we're gonna whenever you're gonna cook
[24:15] these steaks all you need to do is put
[24:17] an additional 30 minutes okay and it'll
[24:19] be perfect
[24:21] exactly like these sticks are going to
[24:22] come out these will be frozen but it
[24:25] will be perfect every time
[24:27] now we're going ahead and cook them up
[24:29] ready ready now you're going to prepare
[24:30] this so here's step one first thing you
[24:32] got to do is
[24:34] turn on the circulator
[24:36] right here
[24:37] yep exactly and then we're going to set
[24:40] the temperature to what 129. that's
[24:42] right set the temperature at
[24:45] for two hours yep two hours we're gonna
[24:48] just throw it in there now put the lid
[24:50] on and walk away let's have some fun
[24:52] we're done all right john it's ready go
[24:55] ahead and
[24:56] take out the lid
[24:58] put the steaks in there
[25:02] and your job is done
[25:04] put the lid back on
[25:08] and now we're going to have a party but
[25:09] let me show you a trick watch this and
[25:11] you put the edge like this
[25:14] like that and you put your lid on chill
[25:16] it out
[25:20] there you go
[25:21] you need no clip oh perfect now let's go
[25:24] have fun we just went out with the kids
[25:26] and we had a bunch of fun we just came
[25:27] back
[25:28] you see you don't have to be here
[25:29] babysitting it johnny that's the best
[25:31] part i love it now it's ready and we're
[25:34] going to sear now we're going to talk
[25:35] about searing it cereal means you got to
[25:37] finish the meat because when we take it
[25:39] out it's going to look kind of funny
[25:40] so here's the deal i did an entire video
[25:44] series about searing you can see here in
[25:47] so many different ways you can check out
[25:49] that series on the description below you
[25:51] can see it with a torch you can sear
[25:53] with a pen you can see where the
[25:55] barbecue you can share with a million
[25:56] different things
[25:58] but the important thing is sir what it's
[26:00] available to you right now
[26:02] today we're gonna have fun though i mean
[26:04] we're gonna have fun right yeah
[26:06] so you know i have here give me that
[26:08] john fun toy here which is called the
[26:10] sears all and i definitely recommend it
[26:15] sears all right i recommend it but not
[26:17] everybody's gonna have it
[26:19] oh my god
[26:20] yes it gets really hot
[26:22] so this is a cool toy to have but we're
[26:25] not going to use this one because a lot
[26:26] of people might not have this one and
[26:28] also in amazon they um
[26:32] sold out
[26:34] i guess my entire videos made them sold
[26:36] out
[26:37] they are not a sponsor of this video by
[26:39] the way or any video
[26:41] and we have the second one which is a
[26:43] regular torch anyone can buy this i
[26:45] definitely recommend this torch it's
[26:46] fantastic and this one is for you
[26:49] all right thank you yeah another toy i
[26:52] don't know how to use it though we're
[26:53] going to learn how to use it right now
[26:54] so first we're going to take out the
[26:56] stakes and we have to pet them dry
[26:59] that's very important why you want to
[27:01] pet them dry because if it's not dry it
[27:05] takes longer to sear and the longer it
[27:07] takes to sear the steak will cook even
[27:10] more but if it's dry and you're just
[27:13] burning the top it will sear very fast
[27:16] now searing is not just for the looks it
[27:19] also develops a nice charred flavor and
[27:22] also a more complex flavor to your steak
[27:25] so you have to sear it it will not taste
[27:28] good without searing let's take it out
[27:30] let's do it let's do it all right find
[27:31] the pressure washer with the neighbor
[27:33] okay johnny okay all right go ahead take
[27:35] it out
[27:36] [Music]
[27:43] we had to come inside because my
[27:46] neighbor decided to pressure wash his
[27:48] boat right now and interrupt us so we're
[27:50] gonna continue in here
[27:52] okay johnny let's do it let's open that
[27:54] up
[27:55] there you go that's amazing
[27:58] smells so good smells good huh so they
[28:02] think i'm lying when i tell them in the
[28:03] video i'm not lying all right so now we
[28:05] gotta pet them dry johnny like i was
[28:07] mentioning very important go ahead you
[28:09] cannot skip this step if not
[28:12] you could overcook your steak in theory
[28:15] i'm going to give you a quick lesson on
[28:17] searing
[28:19] this is a torch that you're going to be
[28:20] using and we're going to sear outside
[28:22] we're not going to see here inside does
[28:24] not mean that you cannot sear it inside
[28:26] you can it's just that your entire house
[28:29] will smell like steak and i guess
[28:31] there's nothing wrong with that
[28:34] but we're gonna sear outside okay this
[28:37] will produce less smoke than a cast iron
[28:40] pan a cast iron pin will produce
[28:43] much much more smoke than a
[28:46] torch so
[28:48] as you can see right here
[28:51] the flame goes all the way up to the tip
[28:54] the only thing to remember is that there
[28:57] is truth to flames there is this flame
[29:00] right here
[29:01] and then there's the larger flame
[29:03] just
[29:05] the only thing that
[29:08] the only thing that you have to remember
[29:10] is you can use the entire big flame
[29:13] just don't use the little flame because
[29:16] if you touch it with the little flame
[29:18] you will have something called
[29:20] uh torch taste and that doesn't taste
[29:22] very good it doesn't sound good yeah so
[29:24] we're going to use the entire flame okay
[29:27] now we're going to get grab a little
[29:28] container so we can put it and we can
[29:30] sear the steaks let me get it not
[29:32] container i mean a little thing to you
[29:34] know sear the steak so this is perfect
[29:37] links down below if you're interested in
[29:39] getting this but you don't nearly need
[29:40] this you don't really need this one you
[29:42] can actually just use your plate but
[29:45] since i have it we're going to use it
[29:46] anyway if you use your plate it's fine
[29:49] as well okay but make sure you take the
[29:50] paper towel out if not
[29:53] all right so basically let's go ahead
[29:55] and put it in there now my neighbor is
[29:57] still using his pressure washer so we're
[29:59] gonna go sear it and show you guys what
[30:02] it looks like
[30:03] [Music]
[30:04] use the big part of the torch not the
[30:06] little one big part
[30:08] are you ready for this do it let's go
[30:12] [Music]
[30:14] [Applause]
[30:15] [Music]
[30:45] as you can see right here it's perfectly
[30:47] medium rare all the way through and that
[30:50] is what you're looking for now sometimes
[30:52] when you cut it right away it's not pink
[30:54] but it becomes pinker and pinker and
[30:56] pinker and that is because of the oxygen
[30:58] that is there's no oxygen
[31:01] see carnival
[31:02] okay the baby's hungry we gotta cut it
[31:04] up but let's do it
[31:08] [Music]
[31:22] this is my goddaughter
[31:24] kailani this is hello
[31:27] hello
[31:30] she wants to meet okay so let's try the
[31:32] meat okay
[31:34] let's see if it's good she's going to be
[31:35] the judge
[31:39] [Applause]
[31:52] she says more she wants more okay otro
[31:58] cola
[32:07] very good well if you have a baby
[32:09] approval you know it's good right johnny
[32:12] it's definitely good because babies are
[32:14] picky
[32:16] she's asking her if she wants it okay
[32:17] johnny now you're going to give it a go
[32:20] the fruit of your labor johnny
[32:22] tell me how good it is
[32:25] so juicy
[32:27] juicy i love it
[32:28] good soft and tender very good was it
[32:31] easy johnny super easy yeah i do okay
[32:35] okay okay okay she wants more when the
[32:38] baby speaks you just do it
[32:44] amazing amazing
[32:47] all right so this is our first tutorial
[32:50] for beginners i really hope you enjoy it
[32:52] it was a lot of fun
[32:54] she wants more more there's a lot to
[32:56] learn there's a lot to teach and uh
[32:58] please check out all my other videos and
[33:00] i'm going to be doing it
[33:02] okay i'm going to give you more i'm
[33:04] going to give you an extensive review on
[33:07] everything how everything works even
[33:09] more but right now we're going to go
[33:11] ahead and enjoy our dinner because it's
[33:13] dinner time already and the baby is
[33:15] hungry
[33:18] mascarne okay she wants more carne which
[33:20] means more meat i really hope you
[33:22] enjoyed this video if you do make sure
[33:24] you give it a thumbs up
[33:26] if you're not a subscriber make sure you
[33:27] subscribe for future videos and if
[33:30] you're interested in any of the
[33:31] equipment i use today it's everything is
[33:33] in the description below thank you so
[33:35] much for watching and we'll see you on
[33:37] the next video the next one i'm gonna do
[33:39] an extensive review with everything that
[33:42] ah suvi is all about and you guys are
[33:44] gonna learn it about thank you so much
[33:46] and we'll see you on the next one take
[33:47] care bye bye bye
[33:50] bye
[33:57] see you next time
[33:59] see you next time
[34:02] she wants more kindness we gotta go take
[34:04] care guys bye bye
[34:06] [Music]