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re: Sous Vide Onion Steak Experiment (video)
Posted on 8/4/17 at 11:26 pm to Stadium Rat
Posted on 8/4/17 at 11:26 pm to Stadium Rat
The guy who does this video has come a long way. He started out with shoddy equipment, using various kitchen items as weights. He finally got his act together and purchased some nice tools.
I've seen a dozen of his videos because I'm still learning myself, even though I've been using sous vide for over three years now.
There's one video where he does a garlic experiment. He put garlic powder on one, store bought minced garlic, and he roasted three cloves of garlic and put that in another bag with a steak. They found that the pre minced and garlic salt were superior to the one with the roasted garlic. What he didn't take into account was the surface area. Had he minced up the roasted garlic I'm sure they would have found that one the best.
The guy is mildly annoying, especially his trademark saying, "Let's do it."
I've seen a dozen of his videos because I'm still learning myself, even though I've been using sous vide for over three years now.
There's one video where he does a garlic experiment. He put garlic powder on one, store bought minced garlic, and he roasted three cloves of garlic and put that in another bag with a steak. They found that the pre minced and garlic salt were superior to the one with the roasted garlic. What he didn't take into account was the surface area. Had he minced up the roasted garlic I'm sure they would have found that one the best.
The guy is mildly annoying, especially his trademark saying, "Let's do it."
1
Posted on 8/5/17 at 8:48 am to Degas
quote:
The guy who does this video has come a long way. He started out with shoddy equipment, using various kitchen items as weights. He finally got his act together and purchased some nice tools. I've seen a dozen of his videos because I'm still learning myself, even though I've been using sous vide for over three years now. There's one video where he does a garlic experiment. He put garlic powder on one, store bought minced garlic, and he roasted three cloves of garlic and put that in another bag with a steak. They found that the pre minced and garlic salt were superior to the one with the roasted garlic. What he didn't take into account was the surface area. Had he minced up the roasted garlic I'm sure they would have found that one the best. The guy is mildly annoying, especially his trademark saying, "Let's do it."
I agree with you on the garlic. But when I do it I don't use whole raw garlic, I roast a head 1st, add salt and olive oil, then spread it on as a paste. That makes a very garlicky steak, even if a lot of it comes off when I sear it.
He is a little annoying, but he's trying hard.
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