You ask I deliver, on this video I cook 4 steaks a the same temp. but different times. Does it change anything? Can you overcook a sous vide steak? What is the best time? How long is too much? On this video I answer all these questions an much more. For this sous vide cook I cooked all steaks 🤍 (135°F / 57.2°C) - SUBSCRIBE to This Channel: 🤍goo.gl/nl4swr - Subscribe to my 2nd Channel: 🤍goo.gl/F6FH1G - SVE Merch: 🤍teespring.com/stores/sve - FOLLOW ME ON Facebook: 🤍🤍facebook.com/Sous-Vide-Everything Instagram: 🤍🤍instagram.com/sveverything/ * THE EQUIPMENT I OFTEN USE IN MOST VIDEOS * SOUS VIDE EQUIPMENT * Joule Sous Vide Circulator: 🤍amzn.to/2mXdzRI Anova Precision Cooker WiFi: 🤍amzn.to/2mi76T3 Sous Vide Supreme: 🤍amzn.to/2s2nCtY Sous Vide Container: 🤍amzn.to/2merrsb Sous Vide Container Cover: 🤍amzn.to/2mbpTxt Tongs Tweezers: 🤍amzn.to/2nsiv0P Best Chamber Sealer: 🤍amzn.to/2hGHYF8 Cheap Suction Sealer: 🤍amzn.to/2mtj1Oi Chamber Bags: 🤍amzn.to/2fpvSzD Suction Bags: 🤍amzn.to/2mXfSUO Bag Holder: 🤍amzn.to/2vjBYp5 Mini Weight: 🤍amzn.to/2nF3Q2Q Pepper Grinder: 🤍amzn.to/2BYhNiz Large Clips: 🤍amzn.to/2nsunQP Stainless Steel Searing Circle Grate: 🤍amzn.to/2osFD3y Grate Inside Container: 🤍amzn.to/2pKCxIS (mine is 10x15) Rack System Lifter: 🤍amzn.to/2tMRNDE Sous Vide Rack System: 🤍amzn.to/2qu0eAK (Choose the right size for you) * EVERYTHING I USE * 🤍🤍amazon.com/shop/sousvideeverything * TORCH SET UP * Torch: 🤍amzn.to/2BWYvv1 Searzall Torch: 🤍amzn.to/2meJLS7 Searzall (Heating Lamp): 🤍amzn.to/2mX8Pvl Torch Gas: 🤍amzn.to/2mwc5jG * SEARING GRATES * Searing Grates: 🤍amzn.to/2mbgI04 Round Elevated Grate: 🤍amzn.to/2rgnF54 * KNIVES * Main Knife: 🤍amzn.to/2AUAKDD Chef's Knife : 🤍amzn.to/2lwnIHQ Chef's Knife Japanese: 🤍amzn.to/2n6swju Sushi Knife: 🤍amzn.to/2mbhYAp Butcher's Knife: 🤍amzn.to/2mMOLip Long Carving Knife: 🤍amzn.to/2mXoJWD Electric Knife Battery: 🤍amzn.to/2rYSk74 Cleaver: 🤍amzn.to/2rwCuBe Nicer Cleaver: 🤍amzn.to/2rlnbr6 * SMOKER AND GRILL * Smoke Gun: 🤍amzn.to/2frGzyO Smoke Dome: 🤍amzn.to/2xAHgj7 Portable Stove: 🤍amzn.to/2hqF5VN Smoker: 🤍amzn.to/2DTMeYZ Wood Pellets: 🤍amzn.to/2mMOR9O Charcoal Grill: 🤍amzn.to/2mXaIbp Weber Griddle 1/2 Moon: 🤍amzn.to/2mehj2S Cast Iron Griddle Round: 🤍amzn.to/2nsi0E7 Heat Resistant Glove: 🤍amzn.to/2BFEk3J * OTHERS * Blender: 🤍amzn.to/2n3IpKx Cutting & Serving Board: 🤍amzn.to/2lTpcrz Granite Cutting Board: 🤍amzn.to/2mMYPb0 Food Grade Gloves: 🤍amzn.to/2lTd8H4 Bundt Cake Glass Pan: 🤍amzn.to/2mSE25M Glass Mason Jars 8 Oz.: 🤍amzn.to/2mSF6qm Glass Mason Jars 4 Oz.: 🤍amzn.to/2oxtx7Z Glass 7 Cup with Lid Container Kit: 🤍amzn.to/2onMYhB * VIDEO EQUIPMENT * Main Camera: 🤍amzn.to/2imsWSi 2nd Camera: 🤍amzn.to/2ldEOal Slow Motion Camera: 🤍amzn.to/2jTt8J8 Drone: 🤍amzn.to/2jSbK7G Pocket Drone: 🤍amzn.to/2Aw0NQZ Gimbal: 🤍amzn.to/2ilc3HU Main Lens: 🤍amzn.to/2AzKumn Zoom Lens: 🤍amzn.to/2BMF7k8 Large Travel Camera: 🤍amzn.to/2ntMidD Microphone: 🤍amzn.to/2jVU3UC Slider: 🤍amzn.to/2DeQTnd Tripod & Fluid Head: 🤍amzn.to/2mXhkGs Voice Over Mic: 🤍amzn.to/2n69j1h Acoustic Isolation: 🤍amzn.to/2BVgm9a * If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-) * We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
135 for 24 hours seems kinda scary to me.
I do 135 for 2 hours then hot grill or torch. I'm with you guys on this method.
I like 2 hours
Your conversion from Fahrenheit to Celsius is wrong...its 57,2 Celsius
GUGA!!! I just sous vied my first steak. The local farm to table store near my had a sale on filet mignon so I got two for $15.
After watching your videos, I got a sous vide and cook it for two hours on 135 Then I butter basted with garlic and thyme in a super hot pan for 30 seconds on either side and holy cow Guga it changed my life. Oh my gosh I may weep a little.
Thanks for the great videos.
So tender, he’s using plastic fork and knife! 😅
In keeping with the math trend (½ the previous) should Number D have been cooked for three hours?
If you had learned from Dr. Bruno Goussault, you would have known to slightly sear your steaks before you Sous Vide them… That would create the Maillard reaction, and umami flavor that accompanies that technique, allowing it to soak (that is via osmosis) into the steak before the final cooking!
You should seriously try to make a video where you test different sous vide sticks and water baths to see if they deliver different cooking results.
The cheap vs. expensive ones.
Because if you ask me it doesent matter as long as the stick or water bath can hold the temperature.
Love your videos
You should really consider creating you own restaurant (Gugas Steak House) :-)
It’s so tender that they are cutting the steak with plastic butter knife.
I think 135 was a bit too hot. I sous vide steaks at about 125, and let my seat bring it up to 130. Perfecto.
And with my work (night shift) schedule, it’s easier to let it sous vide while I sleep, and sear before work.
2 to 4 hours normally works for me, med rare ❤
Well done? Get a rope 😅
How do they sear those steaks? What kind of device is this???
There’s a mistake in the temperature conversion
It should 57.2. Not 52.7
135 fahrenheit is 57 celcius and not 52.7... .. :-)
If you haven't already, you should try cooking the $1 steak for 24 hours.
What kind of knife is that with the white handle?
I have cook steaks for people and they said they never will eat or order a steak at a restaurant again!