Sous Vide Beginner's Guide — Full Recipe & Transcript

[00:00] [Music]

[00:03] welcome back to suvita everything guys

[00:05] so i know a lot of you received gifts

[00:07] throughout the holidays and you probably

[00:09] got a souvee i got my niece here her

[00:12] name is johnny and she's going to

[00:14] represent you today so johnny

[00:18] here's your gift oh thank you extra

[00:20] price

[00:24] anyway so the first thing you got to do

[00:26] is now you want to learn everything how

[00:27] this works but first we got to open it

[00:29] up you ready i'm ready

[00:36] i absolutely love it you love it yes all

[00:39] right so that she got out of nova as you

[00:41] can see i like that she was not gender

[00:43] with it she just opened that thing up i

[00:45] love it that's how you're supposed to do

[00:47] it she has no idea what to do have you

[00:49] ever cooked with you johnny no never all

[00:50] right so here's the deal we are going to

[00:52] start from the beginning the first thing

[00:53] you need to do is get some containers

[00:55] okay so here's the deal i'm gonna give

[00:57] her total freedom to go in the back of

[00:58] the house herself and get whatever pen

[01:00] she thinks it will work good so let her

[01:02] do it let's see what she's gonna come up

[01:04] with this one

[01:06] how about this one

[01:09] oh that's better okay okay so here are

[01:12] her options which are quite interesting

[01:15] why did you go with this one

[01:17] i don't know i just picked it

[01:19] that was your first option which is good

[01:21] but the problem is as you can see the

[01:23] circulator here it connects on the back

[01:26] and it for you in order for you to put

[01:28] it in here what's gonna happen

[01:30] you know it's like you gotta put all the

[01:32] way to the bottom it's not gonna work

[01:34] this one is out bye-bye this one is a

[01:37] good option

[01:38] it's a very good option as you can see

[01:40] it's nice and dirty and i love it that

[01:41] way

[01:42] anyway that's my fault by the way okay

[01:44] so this one is good because it's a

[01:46] little bit deeper but at the same time

[01:48] we have to go look at that even more

[01:51] lower over here

[01:52] which is which will work

[01:55] you see it will work okay but it would

[01:57] not be ideal okay so you want a deep pot

[02:02] minimum you know you got to be deep this

[02:04] one here is a lot better option because

[02:06] it's deeper and this is what i used to

[02:08] cook on my

[02:10] this is what i used to google my pizza

[02:12] oven that's why it's dirty okay don't

[02:14] judge me

[02:15] so this one is better because look it's

[02:17] nice and deep and it will work just fine

[02:19] so this one is a good option good job

[02:20] give me five

[02:21] now let me recommend to you

[02:23] what is the ideal thing to have if you

[02:26] can and if you want to make a purchase

[02:28] this is the container i will recommend

[02:30] and it's on the link on the description

[02:31] below it's clear it's nice and deep and

[02:34] it was made for it and it's easy to

[02:37] clean there is actually almost no

[02:39] cleaning when you're done you just dump

[02:40] the water out and you're done that's

[02:41] even better yeah

[02:43] so this is how it works you grab

[02:45] the thing here on the back okay and you

[02:47] just snap it in here and you tighten it

[02:50] up go for it voila you're done all right

[02:52] so here's the deal now the cool thing

[02:54] about this container is that it comes

[02:56] with a lid

[02:57] you need a lid

[02:58] why do you need a lid because as you're

[03:00] cooking water will evaporate and sous

[03:02] vide cooks for a long period of time let

[03:05] me explain to you what sous vide is all

[03:07] about people think that sofia is cooking

[03:09] boiling you're not boiling the meat

[03:12] think of sous vide as

[03:15] you are storing the food let me try to

[03:18] be very clear with that as an example

[03:21] you cook a regular steak for about 10

[03:23] minutes on a regular pan

[03:25] but on sous-vide you might cook a steak

[03:27] for two hours

[03:28] wow okay it's a lot longer right yes so

[03:32] you're not really cooking the steak let

[03:33] me explain when you're cooking a steak

[03:35] you're sitting down next to your pan and

[03:36] you're touching it and you're moving it

[03:38] and it's being cooked

[03:40] when you're cooking souffit you're going

[03:41] to throw in there walk away and come

[03:43] back later okay so for example you put

[03:45] in your steak in here and it's going to

[03:47] be cooking you're going to go

[03:49] grab your son at school you're going to

[03:51] grab your you know go to the gym uh it

[03:54] doesn't matter what it is that you do

[03:56] when you come back and it's going to be

[03:57] cooked perfectly every time if you get

[03:59] caught up in traffic and you need to

[04:01] come back

[04:02] and those two hours have passed nothing

[04:05] is going to happen

[04:06] it's not going to overcook the steak but

[04:08] if you're there sitting down and cooking

[04:09] it yourself and if you leave it there

[04:12] and you go outside and you come back

[04:13] that steak is going to be burned and

[04:14] your house is going to smell and be

[04:16] stinky let me give you another example

[04:18] to cook a big roast i'd say or if you

[04:20] are an advocate of smoking meat and

[04:23] cooking in your smoker as you can see i

[04:25] am you want to cook a nice pork butt and

[04:28] a pork butt takes about 12 hours to cook

[04:31] but cooking at sous-vide is gonna take

[04:33] you about two days to cook it now you

[04:35] might be thinking oh my god i'm gonna be

[04:37] cooking a pork bun two days you're not

[04:40] really cooking it you're just storing it

[04:42] you put it in there forget about it

[04:45] don't have to worry about it when you

[04:46] come back it's going to be cooked

[04:48] perfectly cooked

[04:49] now what if you come back after two days

[04:53] if you come back after two days and a

[04:55] half

[04:57] what happens nothing's gonna happen

[05:00] it's still gonna be perfect anyway

[05:02] so it's gonna be perfect every single

[05:03] time now there is a period where you

[05:05] have to stop if not the consistency

[05:07] inside of the meat will start breaking

[05:10] down and becoming a little bit different

[05:11] and you might not like it

[05:13] but

[05:14] if you forget it on a long cook if you

[05:16] forget it for

[05:18] three hours four hours

[05:20] nothing's gonna happen that is amazing i

[05:22] know that's why i like it sufi works for

[05:26] me perfectly why i get to my office i

[05:29] prepare my food i drop it in i go to

[05:31] work

[05:32] and then whenever i'm ready that's when

[05:35] it's ready now when the food wants to

[05:36] come out so that is the concept and

[05:38] you're not boiling it a lot of people

[05:40] might think oh my god you're boiling

[05:42] you're not boiling the meat you are

[05:45] cooking it at a precise temperature

[05:48] which can stay a lot longer

[05:51] than if you were to put it in the pan

[05:53] because on the pan you're going to

[05:54] overcook it and you're going to dry the

[05:56] meat out here

[05:58] nothing's going to happen i will do a

[06:00] very extensive video on times temps

[06:03] everything that you need to know in a

[06:05] later video

[06:07] so stay tuned for that but i hope you

[06:08] understand the concept how it works and

[06:11] how awesome it is

[06:13] now now we're gonna cook it up are you

[06:15] ready to cook something i'm ready this

[06:16] is important all right

[06:19] whatever it is that you are about to do

[06:21] today

[06:23] this can never come back and what do i

[06:26] mean by that today is your most

[06:28] important cook ever my first cook

[06:32] believe it or not i hated it

[06:35] it was horrible

[06:37] you know why because i said you know

[06:38] what i'm just gonna grab whatever i have

[06:40] in the freezer and i'm gonna cook it up

[06:42] and i got a frozen pork loin that has

[06:45] been there for three months

[06:46] oh

[06:47] so i cooked it and it was terrible it

[06:49] was terrible oh my god anyway so you can

[06:52] never get back what you're going to cook

[06:54] today

[06:55] so

[06:56] we are going to go out and we are going

[06:59] to buy the most nicest

[07:01] expensive steak that you can afford

[07:04] because it is your first cook

[07:07] all right so let's do it so we're on our

[07:09] way to get our steaks because she want

[07:12] to cook steaks and she's right yes yeah

[07:14] steaks always better anyway you want to

[07:17] look for a nice thick cut of steak you

[07:19] don't want those little thin ones if

[07:21] you're going to a regular supermarket

[07:22] just make sure you ask your butcher

[07:25] or the you know the people that work on

[07:27] the back to cut it for you nice and

[07:29] thick any supermarket will cut it for

[07:32] you thick you just have to ask

[07:35] so let's go get those steaks on johnny

[07:37] i'm ready

[07:39] [Music]

[07:46] johnny i have never seen that guys look

[07:48] at this this is so cool she has a baby

[07:50] and then check this out he goes all the

[07:52] way back to the car

[07:54] and he basically blows the air on the

[07:56] baby you are a genius johnny it works

[08:01] magic if you live in south florida heat

[08:03] is a problem so this is absolutely

[08:05] genius i love it

[08:09] [Music]

[08:20] pick whatever one you want johnny

[08:25] [Music]

[08:34] [Music]

[08:39] all right so she made a great choice

[08:41] which she got uh new york boneless and

[08:44] it's a thick cut you want a thick cut

[08:47] you don't want it too thin but it was

[08:49] what was interesting johnny what

[08:51] happened

[08:52] what is this i have to get something

[08:54] what is this chocolate oh my god

[09:02] you did a great choice on the meat now

[09:03] we're gonna go ahead and bag it up and

[09:06] cook it ready now we're going to put in

[09:08] plastic so that we can cook it so that's

[09:10] plastic yeah

[09:12] yeah you have to put in plastic but

[09:13] isn't that dangerous well that's a good

[09:15] question

[09:16] uh i know a lot of people have a you

[09:18] know misconception that it's very

[09:19] dangerous and stuff i'm gonna make it

[09:21] nice and simple when you're using

[09:24] plastic make sure that your bag is bpa

[09:26] free that's the only thing that you

[09:27] really care about there's a lot of

[09:29] variations out there i can really go in

[09:31] depth on this and this video will be

[09:33] like five hours long and we don't want

[09:35] to deal with that so

[09:37] okay as long as you're bpa-free it's

[09:39] good to use i'm going to show you some

[09:40] options hold on before we go to i need

[09:43] space what the heck is that

[09:46] my chocolate come

[09:48] on why is this even here dude all right

[09:52] this needs to get out

[09:54] we'll put it here just so that that this

[09:56] is not a sponsor ad you better tell them

[09:59] 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]