beef sous-vide

a great beef sous-vide made by Ron Eade, camera editing and produced by Graemeken.

Category:

Comedy

Tags:

• Ron
• Eade
• Omnivore's
• Ottawa
• Beef
• sous-vide

[kevinbomb]

Sear it after you sous vide and it'll be fantastic!

[Graemeken]

Good idea; I'll try it next time.

Cheers ... Ron

[scottttbutcher]

One possible, and indeed likely, reason for his seal failing is that he is not careful to keep the bag dry at the opening where the plastic melts to make the seal. Any grease, moisture, seasoning that is in that area may cause the bag not to seal properly. Michael Voltaggio explains this in one of his videos but I can't be bothered to find the link, so you'll have to find it on your own.

[bobbilly9]

The shakiness of the camera was really annoying. Your technique isn't sous vide cooking at all. 

[jbattley]

You boiled it. Ever hear of pot roast? Its done in a crock pot, on low, for long periods of time. In fact, the only difference is you used a vacuum sealer to basically "boil it in the bag."

Oh and if your going to post cooking videos, please for the love of god - discuss food safety! You have raw beef and raw pork on the same cutting board, your using the same knife across them. You have a roast with just an exterior sear, so for all intents is blue... dripping into your sealer... UNSAFE!

[rabbiteh]

cooking meat at 100 deg c isnt sous vide, its boiling

[theamazingvic]

was that a double boiler on the crock pot or was that just the crock pot?

[calmconviction]

@DaughterToucher yes absolutely agreed

[rabbiteh]

did he get the marinade in the vacuum machine? xD

[mjmiklos]

@DaughterToucher 12 hous - he is risking botulism

[mjmiklos]

@FrankieGoesToHolland Yes, you are right - the wayu to do this is to freeze the sauce; if you use olive oil, it will be semi-solid as well.

[mjmiklos]

@renn208 Air is an insulator - the meat will not be "cooked" evenly all around because of pockets of air. Some people simply try us a zip lock bag to squeeze as much of the air out as possible.