Home Sous Vide Steak Cooking Hack

Time to raise the steaks! #shorts

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[hogrider]

“It’s like how Kanye hears sports.”
- Josh 2022

[McFliggity]

I was half expecting Josh to toss it in the dishwasher or washing machine at the start of the video

[pressureflipin]

Heres my think...what exactly is keeping that temp at 125 degrees? A circulator keeps the temp for you. Thats the whole point

[m_adamec]

2 things wrong: you don’t put butter in the bag and you definitely most certainly do not ever use vegetable oil on a steak/ ever again.

[daveangelovici]

1. 125 F is medium/raw. Fatty steaks at 135 F
2. No butter in the bag, takes away beefyness
3. Worst mistake - regular ziplock is not built to endure such heat for long and releases chemicals. Buying sius vide bags that are built for this is more then a recommendation.
4. Guga already showed you can also sous vide in a dish washer but don't be a hillbilly
5. How do you plan to keep a constant temp of water for 2 hours?

[MABL]

"It's like how Kanye hears"
He definitely does that

[tn]

Haven't you learned from guga? Dont put butter in the bag

[leviherr]

Josh has been synesthesiatizing “normal” cooking videos lately and I’m not mad about it

[mabi]

I doubt most people will be able to keep the water at a precise temp for the time you really need to tenderize that steak which is 60-90'.
Just get an immersion circulator.

[msaadah]

You do NOT want to use a "normal" Ziploc bag. You need a freezer safe one, it can handle the high temperature and is more durable

[secretforreddit]

So the secret is to just stand at your stove for six hours, constantly adjusting the temperature to keep it at 125˚? Sounds like a fun day to me! (Or maybe other people just have stoves that can maintain a temperature and not wildly fluctuate between high and low...)

[jevilcore]

I half expected this to be a joke video and now I’m a bit unnerved that it wasn’t

[Prettydays_]

for all this effort i'd just throw it in a pan originally. probably save me some time. I would love to have a sous vide machine though.

[Kanthalas]

You don't want to add butter to the sous vide step, some of the flavour will go to the butter in the bag instead of staying in the meat. Butter in the 2nd step is fine still.

[aalleezzzz]

So you sit there for 2 hours taking the temp on the water while moving it around?

[enelysion]

Don't add butter or any oils to sous vide. It absorbs the aromatic oils and flavor, not the meat.

[BamaShanks]

A few things... There is no need to sous vide a steak that thin. Sous vide machines aren't expensive anymore. And you would need to constantly monitor the temperature of the water for at least 90 minutes, which would be far more of a hassle than it's worth.

[gags]

360 Juice has entered the chat😂 that bashting tho, uhhhh that crusht, lavishly immaculate.

[MrDreadd]

Best to preseason then cook. Pat dry and use the butter in the pan to get a crust and add your thyme or rosemary with the butter.

[janclierinck]

A good cook would add, temperature and time. Guess the latter is a guess and touch like you touch a steak on a grill and test the bounce and resistance of the meat. Hard to do in hot water, huh!?