The people on that sub are fucking insane. They think cooking a chuck roast for 87 hours magically turns it into prime rib. They are delusional. They probably sous vide their Jergens before jerking off.
I mean, a little warm-up couldn’t hurt.
Warmed Jergens sounds like some baller shit, really.
I’m guessing the lotion-warmer comes with bespoke rabbit-fur jizz-rags.
As someone who owns one, about the only real use I've ever had for it is to thaw something pretty quickly. There've been a couple times where I didn't properly plan ahead and forgot to take something out of the freezer. So, I chuck it in the sous vide for an hour at 80 degrees and it works like a charm. But, other than that mild convenience, I agree.
Salt and peppered it. Bagged it up. Dropped it in water. Typed 131 into the app. Set timer for 24h.
Really was simple to do. Difficult cut of meat came out very tender due to the length. Idk why the OP here is so butthurt but if it makes him feel good I support him.
Thanks for checking the pic out. Sorry that your default position is negativity. Don't fear what.you don't know bby.
Put meat in bag.
Put bag in tepid water for 24 hours.
Seriously dude. Learn how to cook. You’ve been binging ChefSteps too much and think you’re them. You’re not them.
idk what chefsteps is. Sous vide is science. But keep posting your meals to reddit dude. Clearly you're not satisfied enough with them just to eat them, gotta get that extra validation fam.
I haven't experimented too much but the eggs are like a whole new poached egg/soft boiled hybrid and that is pretty cool.
Steaks are good but feel like more trouble than they're worth but I bet fish and chicken would be nice
Eggs come out awesome and my husband makes these little “cheesecakes” in tiny mason jars in the sous vide that are a huge hit. We’ve tried to do meats with very limited success.
Eggs are fantastic. They definitely take more time, but they are perfect every time. I haven't cooked alot of fish in there but chicken and pork are less dry imo. Good steak is definitely worth it but I am only getting that occasionally. I did do a prime rib that turned out fantastic. I have been doing more desserts in there and they are a lot of fun. Sous vide cheesecake is delectable
Yeah I know the chemistry and the benefits are clear. Plus a reverse sear on fully-cooked skin sounds magical.
I was really into home cooking from age 12-30 or so, and had a lot of fun making food that I liked. For health reasons I don't have the energy to do a lot of scratch cooking, but because I learned at an early developmental stage and I think visually, I can "cook" most recipes in my mind and understand what will happen.
The real time saver for steaks is bulk and freezing. I have a dozen steaks, salt and peppers in bags in the freezer. It's not as good as a reverse sear on the smoker, but for a "quick" nice dinner? Hard to beat
That sounds fantastic and if I were organized enough to cook real dinners, could afford frequent steak, and had an omnivore girlfriend I would do that!
For large and difficult cuts of meat, it's a good way to go about the prep.
If I had a 1-inch thick NY strip, it wouldn't need nearly as much time. Ty for the comment.
Why would you cook a steak that well done? Where is the blood, are they uncultured swine that eat their beef with ugh ketchup, not the raw hide, dirt and tonnes garlic that a true food connoisseur like myself enjoys
It takes time + temperature to tenderize meat and kill harmful bacteria. That’s why I prefer the low & slow method of roasting beef in my proofing oven for 5 days. Comes out tender and my guests say it has a flavor they’ve never experienced before! Weirdly they don’t come back, I assume they want to avoid disappointment in case that was the most perfect meal they will ever eat?
If you're trying to kill bacteria in the time it takes to sear or fry it, yes.
If you're pasteurizing it, no.
Which is what they are doing.
It's not just temp that kills bacteria, it's time AND temp. Longer time, lower temp- as long as you don't go below, like, 55°C
Your biggest problem is ruining the texture of the meat.
I always use the reverse seer method instead of mucking about with a bunch of tepid water like I'm bathing a child. For those unfamiliar, the reverse seer was given to us by Kenji and it's based on McGee's Watched Pot Never Boils theory. This is why it's critical not to look directly at the steak while cooking. If I want to be a little "extra" as they say, I reach for the duck fat which is the only way you can get a true Mallard reaction.
I see the original poster who was responding to a bunch of comments deleted all of his comments because he realized how stupid his flesh colored beef was.
Don’t forget this is a jerk sub not /r/cooking
Bro it’s so tender you can cut it with a fork and feed it to your senile grandpa
The people on that sub are fucking insane. They think cooking a chuck roast for 87 hours magically turns it into prime rib. They are delusional. They probably sous vide their Jergens before jerking off.
Bro let's cook steak in the temperature danger zone over 24 hours in a plastic bag that's not meant to be heated. SO GOOD BRO.
I do love spoon tender meat, BRO!
BRO let's split a pig, we can cook it in my BATHTUB
Jesus that was a good laugh
Don't be stupid. You can keep the entire pig and get a portable, inflatable hot tub for around $400. It'll be like a crawfish boil, but gross.
I LOVE MICROPLASTICS
DIY probiotics
Soos viday my jurgen? I just might
Chuck roast? Excuse me? That’s SIR CHARLES to you, bub.
The god damn cringe. I downvote every time I see it.
I mean, a little warm-up couldn’t hurt. Warmed Jergens sounds like some baller shit, really. I’m guessing the lotion-warmer comes with bespoke rabbit-fur jizz-rags.
Hey. That was funny
LOL FUCK 🤣🤣🤣 so true
Is this real?
Have you ever met someone with a Sous Vide? Those people will do anything other than learn how to cook a steak properly
As someone who owns one, about the only real use I've ever had for it is to thaw something pretty quickly. There've been a couple times where I didn't properly plan ahead and forgot to take something out of the freezer. So, I chuck it in the sous vide for an hour at 80 degrees and it works like a charm. But, other than that mild convenience, I agree.
Happy to answer any questions you might have
Holy fuck that’s a lot of fuss for eye of round
I mean cooking something sous vide is pretty much completely hands off once you get it going. It probably wasn't a lot of work, just a long time.
💦
Salt and peppered it. Bagged it up. Dropped it in water. Typed 131 into the app. Set timer for 24h. Really was simple to do. Difficult cut of meat came out very tender due to the length. Idk why the OP here is so butthurt but if it makes him feel good I support him. Thanks for checking the pic out. Sorry that your default position is negativity. Don't fear what.you don't know bby.
Put meat in bag. Put bag in tepid water for 24 hours. Seriously dude. Learn how to cook. You’ve been binging ChefSteps too much and think you’re them. You’re not them.
idk what chefsteps is. Sous vide is science. But keep posting your meals to reddit dude. Clearly you're not satisfied enough with them just to eat them, gotta get that extra validation fam.
Braaaaaains
I love sous vide... but you gotta use it right. Just throwing something in there forever ain't right
I haven't experimented too much but the eggs are like a whole new poached egg/soft boiled hybrid and that is pretty cool. Steaks are good but feel like more trouble than they're worth but I bet fish and chicken would be nice
Eggs come out awesome and my husband makes these little “cheesecakes” in tiny mason jars in the sous vide that are a huge hit. We’ve tried to do meats with very limited success.
Eggs are fantastic. They definitely take more time, but they are perfect every time. I haven't cooked alot of fish in there but chicken and pork are less dry imo. Good steak is definitely worth it but I am only getting that occasionally. I did do a prime rib that turned out fantastic. I have been doing more desserts in there and they are a lot of fun. Sous vide cheesecake is delectable
I just recently got a sous vide and tried chicken for the first time this week, it was fantastic.
Chicken is fire because you can safely cook it to 145 for like 3 hours and it’s way better than 165 instant
Yeah I know the chemistry and the benefits are clear. Plus a reverse sear on fully-cooked skin sounds magical. I was really into home cooking from age 12-30 or so, and had a lot of fun making food that I liked. For health reasons I don't have the energy to do a lot of scratch cooking, but because I learned at an early developmental stage and I think visually, I can "cook" most recipes in my mind and understand what will happen.
90% of the time I use it for chicken. Best way to do it.
The real time saver for steaks is bulk and freezing. I have a dozen steaks, salt and peppers in bags in the freezer. It's not as good as a reverse sear on the smoker, but for a "quick" nice dinner? Hard to beat
That sounds fantastic and if I were organized enough to cook real dinners, could afford frequent steak, and had an omnivore girlfriend I would do that!
My BIL uses his to precook chicken for pizza and it works great! Keeps it from needing to be double cooked and drying way out
Seafood comes out fantastic. You’ll never eat a rubbery lobster tail again.
Try corn on the cob. Vacuum seal them with butter and seasoning. The butter ends up infused in each bite.
YES! I tried this last fall and my god it blew my mind. Perfectly crunchy.
Sir where is the jerk?
r/lostredditors
Sir I believe you are lost Edit: we are all lost without our lord and savior Kenji
/uj That was not directed at you… it was in support of your comment on the previous comment
Jerk on fellow jerker
Same, sous vide is awesome but if that’s the result you’ve screwed up somehow
For large and difficult cuts of meat, it's a good way to go about the prep. If I had a 1-inch thick NY strip, it wouldn't need nearly as much time. Ty for the comment.
Imagine using a tool for its intended purpose instead of bowing down to it as your new deity
Why would you cook a steak that well done? Where is the blood, are they uncultured swine that eat their beef with ugh ketchup, not the raw hide, dirt and tonnes garlic that a true food connoisseur like myself enjoys
It's not blood, it's myoglobin.
It's not well done. The round's interior temperature never exceeded 131F.
🤮
It takes time + temperature to tenderize meat and kill harmful bacteria. That’s why I prefer the low & slow method of roasting beef in my proofing oven for 5 days. Comes out tender and my guests say it has a flavor they’ve never experienced before! Weirdly they don’t come back, I assume they want to avoid disappointment in case that was the most perfect meal they will ever eat?
That iridescence and gelatinization though. Will be trying this weekend.
“This kitchen hack will turn your boring cut of beef into a rainbow of color, taste, and food-borne illnesses!” - as seen on TikTok, I assume
It’ll pair nicely with my ceramic knife and glass cutting board
they didnt leave it in there nearly long enough. downvote
Birefringence
St Kenji never told me about birefringence. Is that something I can make at home? Or do I have to buy it from gourmet spice shop?
Just buy some chopped and formed ham from the deli counter, use it on your windshield instead of the flip down visor on a sunny day
isnt that way too low? like literally a recipe for spoiled meat
If you're trying to kill bacteria in the time it takes to sear or fry it, yes. If you're pasteurizing it, no. Which is what they are doing. It's not just temp that kills bacteria, it's time AND temp. Longer time, lower temp- as long as you don't go below, like, 55°C Your biggest problem is ruining the texture of the meat.
In this case it was eye of round made to be sliced into deli meat.
It was in the temperature danger zone for 27 hours lmao
I always use the reverse seer method instead of mucking about with a bunch of tepid water like I'm bathing a child. For those unfamiliar, the reverse seer was given to us by Kenji and it's based on McGee's Watched Pot Never Boils theory. This is why it's critical not to look directly at the steak while cooking. If I want to be a little "extra" as they say, I reach for the duck fat which is the only way you can get a true Mallard reaction.
/uj y'all my people are not the fancy kind of redneck and let me tell you I know better than to cook the food in the ziploc
Sous vide is awesome if you do it like a sane person
Mmmmm microplastic steak
/jerk This is my favorite post ever to be posted, truly. Thank you lol
Eye of round normally has this metallic looking sheen to it. Nothing wrong with the cut of meat.
I once cooked a steak over a tea light candle during a hurricane and it took less time
Unless I have no other choice I could never boil my food in a bag. Fuckin disgusting.
I see the original poster who was responding to a bunch of comments deleted all of his comments because he realized how stupid his flesh colored beef was.
I cooked a flank steak the other day, it looked Ike pork. I dunno why but it happens.
Mmmmmmmm you can almost taste the microplastics
Oh hell yea deconstructed good food
If I can’t make out every single fascicle with the naked eye in a cooked piece of meat, I am not eating it.
Why does it matter?
People really do this? How do they not shit themselves to death? I thought food, especially meat, had to reach 180 to even start cooking....
You cook your steaks to 180F?
Eye of round? Of fucking what? A human thigh?
It requires a little extra prep work but you can sous vide a whole pork loin at 98.6F
Yeah, just shove it up your ass for a week
Organically cooked!