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polling senator senator inspirational
dispersion version 28 versus a mess
insist that someone entryway reinigen is
gonna give you the condition
static item Alex welcome to French guy
cooking today we will try to make the
most perfectly cooked steak ever using
state of the art technique like
sous-vide or temperature control but
don't worry because as usual have made
this chip fun and easy I believe it's a
very peaceful episode after all what all
right let's do it
everyone has a personal favorite meat
doneness
or should I say a personal favorite meat
temperature be for example rare
corresponding to 54 Celsius or 130
Fahrenheit medium-rare - 57 Celsius or
135 Fahrenheit and medium corresponds to
60 degrees Celsius or 140 Fahrenheit in
the oven or in a pan a steaks
temperature increased very fast over
time and to get the one you desire you
must get the meat out at a very precise
moment a bit too early and it will be
undercooked a bit too late and it will
be overcooked this classic method is
tricky and so easy to make mistakes all
right let's have a look at our take the
classic way mmm not bad it looks really
good in fact but let's have a closer
look the very center seems to be medium
rare and delicious also the crust looks
caramelized and amazing but what about
the rest
medium medium-well well done the problem
lies in the gradient the transition
between the center and the crust is
neither juicy no crispy and our mission
is to get rid of this no Malone we will
use a low temperature cooking technique
called sous-vide or not so sheffy terms
under vacuum if you think you need an
expensive and complex machine to do that
then think again because basically I do
have the world best and cheapest machine
available the beer cooler
this brilliant insulator is perfect to
keep food fresh but also warm of a long
period of time and believe it or not it
will be spot-on to cook our steak from
this moment on we also need a
thermometer like this one for example
which cost me about seven bucks at IKEA
grab a thick steak also called a double
steak this can stay juicy while having a
nice brown crust at the same time place
it in a safe ziplock bag along with
butter and a sprig of thyme use a strobe
place it on the side almost completely
close the bag and suck out the air
before closing it quickly this will
ensure better contact and a much more
even cooking fill the beer cooler with
warm water as its losing about one or
two degrees per hour I recommend you to
fill it up with water just above your
desired temperature place the sealed bag
in the back cooler along with a
thermometer and close the lid tight from
now on it should take about two hours to
cook it you should occasionally check if
the temperature is stable if you need to
just add a bit of hot water to the bath
the bigger the beer cooler is the more
stable the temperature will be the
obvious yet amazing consequence of
cooking your steak at sixty degrees
Celsius is that it can't go higher
meaning that no matter how long you let
the steak in it will never be overcooked
at that temperature just don't let it
more than three hours after two hours
it's time to get it out out yeah I know
it looks pretty miserable
it's definitely lacking something really
crucial a crispy Brown crust we could
get that crust under a broiler or in a
skillet bread would also could be inside
of the steak which would ruin all our
efforts no there's only one way to do it
properly we must apply a flash of heat a
temperature so high that the crust will
form before the inside even start to
cook a blowtorch and it's mental heat
will do the job just fine this is what
I'm talking about
place the steak on a safe
face and blow it up I mean don't blow it
up like blow torch it up you get
and here is the moment of truth
will we see a difference will we have
the desired lack of gradient let's find
out
I must admit it's the first time I see a
steak slice like this one
pink red from one side to the other in
fact it clearly is one of the best steak
I've ever tasted so tender and juicy and
full of flavor so guys that's it
this steak was epic it was cooked to
perfection okay so it is dangerous it's
also a bit of a pain but at the end the
result is glorious plus with the beer
cooler cheats on sous-vide cooking
there's a whole new world of
possibilities now at your fingertips
have fun take care don't do something
stupid please let me take care of it
like comment share subscribe or whatever
as long as you stay hungry and foolish
salut bye-bye