what's up everybody this is Lila no hippie BBQ and what I'd be doing in this
video is I'm going to be doing a 48 hour sous vide sirloin tip roast beefnow I got
this inspiration from another YouTube channel by the name of fire and water
cooking and they're primarily almost exclusively a sous-vide cooking youtube
channel so if you're looking to dabble into sous-vide cooking run by that channel and
take a look at them i'ma go ahead and leave a link to that channel in the
iCard above and description below now as far as cooking sous vide really the way
I look at it is almost like using a slow cooker this is just a way for me to kind
of get something cooking where I could just forget about it for a while and
finish it up down the road typically I may not have gone 48 hours on this but
like I said I saw this on fire and water cooking they did the 48 hour ones so
we're gonna test it out here what I'm gonna be doing is cooking this sirloin
tip roast at 132 degrees for anywhere blessing 40 to 48 hours somewhere in
that time frame as far as where I got this sirloin tip roast room I've cooked
a few of them before of people have asked me where I get them and I get them
at Walmart and they kind of come in these little packages like this and I
think a lot of people miss them anyway this one happens to be about 4 and 1/2
pounds of perfect size for me and my family what I'm gonna do is I'm gonna go
ahead and get this out of the package and rinse it off and we're gonna season
it down with just this seasoning I came up with this about 60% pepper 20% salt
and 20% garlic or granulated garlic anyway let me go ahead and get this
rinsed off we'll get on with the rest of this the seasoning goes on this we're
gonna go pretty liberal on it and we're gonna go directly on the meat I'm not
using any olive oil anything like that as a binder but the meat still is a
little bit moist from when I rinsed it off earlier so there we go and you can
go pretty liberal as far as the seasoning goes a lot of this is gonna
come off during the cook process but it will kind of penetrate
the meat a little bit during that time so now we're just going to go ahead and
get it in our bag we're gonna vacuum seal it you don't happen to have a
vacuum sealer you can use this with some heavy-duty Ziploc bags and what you
would do would be to put your meat in the bag and then immerse it in the water
and as it goes down in the water the air is gonna come out and you just zip it
it's a little bit better to use this method than the other but sometimes you
got to work with what you got to work
so that is a wrap that is fully sealed up I'm gonna go ahead and let that sit
for a minute before I pull it out of this vacuum sealer then we're gonna get
over here to our pot and our immersion circulator this immersion circulator
started and typically I would start off with warm water in this pot but since we
are going 48 hours it's not really going to make much of a difference in this one
so I go ahead and we're gonna go at 132 degrees and we're gonna go for I'm gonna
set it for 48 hours now since there isn't a cover on this particular one I'm
going a little bit basic on this I will have to keep adding water to this as we
go because it's going to evaporate so go ahead and get this in if this starts
floating or something which it doesn't look like it's gonna do you I can go
ahead and add some cups or something on there they do sell these little balls
that you can pour in there that'll weigh this down but I try to keep this basic
as possible see you in 48 hours 10 minutes away from this going 48 hours
getting cooked using the sous-vide technique which is by far the longest I
have ever done this before 10 minutes is close enough I'm gonna go ahead and pull
this out and I'm gonna cut open the bag and there's a lot of liquid in here and
I'm not sure if I'm going to use this for a gravy or what I'm gonna do I'm
gonna go ahead and drain this out
it doesn't look that appealing to me so I'll probably just go ahead and throw
that out and then I'm gonna put our roast on the wire rack and just let the
additional liquid kind of drain off naturally and then we're gonna season it
up in the meantime all right the weather is bad outside I don't want to take my
camera out there and do all that so we're just going to do this indoors and
I'm just gonna use a cast-iron Dutch oven and the reason I'm using the Dutch
oven instead of a skillet is it reduces on the splatter so I'm gonna just throw
a little bit of olive oil in here and I'm gonna get that heated it up so by
the time this naturally loses a lot of the moisture sauna this will be good to
go and we'll be ready to sear it up we have our oil coming up to temp and it
looks like a lot of this seasoning actually stuck onto this meat so we're
not gonna really need to go over it too heavily with this we're just gonna get a
nice little light coating on it and we were cooking this at a hundred and
thirty two degrees so we should be able to get a nice sear on this without
overcooking it all right
now this side almost looks like it doesn't need it boy just ring go ahead
and get that just real quick as well
so that right there is a wrap this should be cooked perfectly I'm gonna go
ahead and take this out and I'm gonna set it on a wire rack just for a few
minutes and then we'll just go ahead and cut into it I'm excited to see how this
turns out like I mentioned earlier this is the
longest that I have ever cooked anything using the sous-vide technique so let's
get in and see we're looking like and I'm gonna be cutting this probably about
a little under 1/4 inch thick just because I want it to be a little bit
flexible if I want to have it for sandwiches later or something like that
so not too thick not too thin and we got a nice pink color coming out in this I'm
good to go with that so that is a 48 hour sous-vide right there I'm gonna
finish cutting this up and then we'll take a bite that 48 hour marathon
sous-vide is over let's get into this and see if it was worth all 48 of those
hours
I'm telling you definitely tinder now I'm being said I'm not sure all 48 of
those hours would have been necessary I think we might have been able to get by
with you know 30 36 hours and came up with the same technique but the beauty
of this the beauty of this method is that it's kind of like a crock-pot just
kind of set it and forget you almost forget about it now in mine I don't have
a lid on it so I did have to add water a few times but you know I loved it but it
doesn't matter my dog phone so let's see what my dog's
got to say come here Frank yeah all right
see what Frankie says about this and she's not getting any of the peppery
part just the inside okay I think she likes it let's see what penises
all right pin you want some meat what's meat
Penny's always got to be a little bit cooler with her eating techniques she
doesn't get too excited about anything but you guys first on my no hippie BBQ I
appreciate it. how to cook sous vide
sous vide roast beef. Sous Vide Sirloin tip roast.
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