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Professional chef and culinary instructor Frank Proto returns with another Epicurious 101 class, this time teaching you his foolproof method for searing any meat to succulent perfection. Get your cast irons ready and take notes as Frank explains it all step-by-step, helping you achieve results you never thought possible in your own kitchen. Shop for products Frank uses in this demonstration! Lodge Cast Iron 🤍 Made In Stainless Steel 🤍 Oxo Tongs 🤍 LamsonSharp Fish Spatula 🤍 When you buy something through our retail links, we earn an affiliate commission. Check out chef Frank on his YouTube Channel, ProtoCooks! 🤍 Follow him on Instagram at 🤍protocooks Directors: Matthew Hunziker, Gunsel Pehlivan Director of Photography: Jack Belisle Editor: Boris Khaykin Talent: Frank Proto Sr. Culinary Director: Kelly Janke Producer: Mel Ibarra Culinary Producer: Jessica Do Culinary Associate Producer: Leslie Raney Line Producer: Jen McGinity Associate Producer: Michael Cascio Production Manager: Janine Dispensa Production Coordinator: Elizabeth Hymes Cam Op: Kirsten Potts Audio: Amelia Palmer Production Assistant: Sophie Pulver Post Production Supervisor: Andrea Farr Post Production Coordinator: Scout Alter Supervising Editor: Eduardo Araújo Assistant Editor: Diego Rentsch Graphics Supervisor: Ross Rackin Graphics, Animation, VFX: Léa Kichler Still haven’t subscribed to Epicurious on YouTube? ►► 🤍 ABOUT EPICURIOUS Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.
Reverse-sear with bonus butter baste. This video was made in response to the Reddit AMA question: what's your favorite way to cook a steak? Recipe: 🤍 Watch in fabulous 4K for maximum steak! Binging With Babish Website: 🤍 Basics With Babish Website: 🤍 Patreon: 🤍 Instagram: 🤍 Facebook: 🤍 Twitter: 🤍
#shorts #steak #easyrecipe I buy all my Wagyu/Steaks/Fish from CrowdCow $25 off coupon on your FIRST order of A5 WAGYU BEEF (: 🤍 Business inquiries: stowellkaito1🤍gmail.com Instagram: 🤍 TikTok: 🤍 USEFUL KITCHEN GEAR 🧷 Chef Tweezers: 🤍 🌡Thermapen Thermometer: 🤍 ⚖ Scale: 🤍 🍴 Beginners Chef's knife: 🤍 🔪 Nicer Chef's Knife: 🤍 🥘 Cast iron pan: 🤍 🍳 Saucepan: 🤍 🪓 Wooden Cutting Board: 🤍
WELCOME DANS MA HOUSE Invité : SEAR Filmé à Paris, le 03.12.2022 Réalisé par Semsy Logo par Giani Dim Générique et interludes par Metal Thug Présenté par I.V.A.N Avec le soutien de la Ville de Renens ORIGINAL CLASSIC PRODUCTIONS
Reverse Sear vs Direct Heat #shorts Full YT Video: 🤍 🔔 Subscribe and ring the bell to get notified when I post a video! 🔥 Social Media🔥 🎬 Main Channel: 🤍 📸 Instagram: 🤍 🎥 TikTok: 🤍 📬 Facebook: 🤍 🎊 Pinterest: 🤍 . . ⚡️ Electric serving board from Vayreni Burns use code MAXMEAT10 for 10% off link in Beacons Link below! My proceeds go to charity. 🔥 Incredible sear using the Beefer use code MAXMEAT for a free set of tongs 🤍 🥩 American Wagyu Tomahawk Rib Roast from Kow Steaks 🌳 Discounts: 🤍 🖥 Recipes on my Website: 🤍 🎶 I'm a Boss (Instrumental) - Instrumental Hip Hop Beats Crew . . #shorts #reversesear #wagyu #grilling #maxthemeatguy
When cooking sous vide you need to finish meat by searing it. There are many options to choose from and today I cover 4 of them. The charcoal grill, cast iron skillet, heat gun and flamethower. These are the most popular ones. My Grill: 🤍 My Cast Iron Skillet: 🤍 My Heat Gun: 🤍 My Flamethower: 🤍 * Watch more Basics with Guga * Equipment and Steak: 🤍 Pork Chops: 🤍 Salmon: 🤍 * Become a MEMBER of SVE * 🤍 - SUBSCRIBE to This Channel 🤍 - Subscribe to my 2nd Channel 🤍 - * SVE MERCH * Shirts: 🤍 Cups & Boards: 🤍 - * MAIL TIME Want to send something? 13876 SW 56th Street (№128) Miami FL 33175 FOLLOW ME ON Facebook: 🤍 Instagram: 🤍 * THE EQUIPMENT I OFTEN USE IN MOST VIDEOS * SOUS VIDE EQUIPMENT * Nise Wave Sous Vide: 🤍 Joule Sous Vide Circulator: 🤍 Anova Precision: 🤍 Sous Vide Container: 🤍 Sous Vide Container Cover: 🤍 My Stove: 🤍 Steak Tray: 🤍 Tongs Tweezers: 🤍 Best Chamber Sealer: 🤍 Cheap Suction Sealer: 🤍 Chamber Bags: 🤍 Suction Bags: 🤍 Bag Holder: 🤍 Mini Weight: 🤍 My Salt: 🤍 Pepper Grinder: 🤍 Grate Inside Container: 🤍 (mine is 10x15) Affordable Rack System: 🤍 Stainless Rack System: 🤍 (Choose the right size for you) * EVERYTHING I USE in one LINK * 🤍 * Steak by Grand Western Steaks Their Website: 🤍 Use Code "SVE" for 15% Off any purchase, no restrictions! * For Personal Touch Speak to Rep. Emilio (305)310-0559 F.Y.I. They have picanha, TELL HIM GUGA SENT YOU! * My SMOKER and STOVE * Camp Chef WOODWIND: 🤍 My Powerful Stove: 🤍 * TORCHES OPTIONS * FLAMETHOWER: 🤍 Small Torch: 🤍 Searzall Torch: 🤍 Searzall Head: 🤍 * MY KNIVES * Everyday Knives: 🤍 Chef Knives: 🤍 Strong Knives: 🤍 Fancy Knives: 🤍 * SMOKER AND GRILL * Best Smoker: 🤍 Smoke Gun: 🤍 Smoke Dome: 🤍 Portable Stove: 🤍 Wood Pellets: 🤍 Charcoal Grill: 🤍 Heat Resistant Glove: 🤍 * My Cast Iron Pans * Most used Pan: 🤍 My whole Collection: 🤍 * OTHERS * Induction Stove: 🤍 Hand Blender: 🤍 Blender: 🤍 Food Grade Gloves: 🤍 Glass Mason Jars 8 Oz.: 🤍 Glass 7 Cup with Lid Container Kit: 🤍 * VIDEO EQUIPMENT * Main Camera: 🤍 Drone: 🤍 Gimbal: 🤍 Main Lens: 🤍 Zoom Lens: 🤍 Microphone: 🤍 Slider: 🤍 Voice Over Mic: 🤍 * My Music * 🤍 * 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. #SousVide #Steaks #Cooking
Cook’s Illustrated's Lan Lam delves into the cooking techniques and science behind some of our most innovative recipes. In the first episode, she shows you the best way to cook steak. Get our Pan-Seared Strip Steak recipe: 🤍 Learn more about cold-searing: 🤍 Click here for more Techniquely content: 🤍 Buy our winning carbon steel fry pan: 🤍 Buy our winning non-stick skillet: 🤍 Buy our winning tongs: 🤍 Buy our winning Instant-Read Thermometer: 🤍 Buy our winning chefs knife: 🤍 Follow Lan on Instagram: 🤍 ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version. If you like us, follow us: 🤍 🤍 🤍 🤍 🤍
Here is what you'll need! Link to ChefSteps site: 🤍 Link to YouTube channel: 🤍 Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: 🤍 MUSIC Unhurried Licensed via Warner Chappell Production Music Inc. Feel Good Travels Licensed via Warner Chappell Production Music Inc. Pet_Full Licensed via Warner Chappell Production Music Inc. SFX Provided By AudioBlocks (🤍) Boss Man Licensed via Warner Chappell Production Music Inc. EXTERNAL CREDITS Grant Crilly chefsteps.com
MEATER is the first completely wireless meat thermometer. Visit the MEATER website to learn more and order your MEATER today at 🤍. Do you like steak? Butter? Garlic? The ukulele? And cast iron pans? Then you're in luck! Learn an easy reverse sear method to cook a garlic butter drenched filet mignon steak using MEATER. It's mouth watering and cooked perfectly edge-to-edge. Try it! 1. Preheat your oven to 225°F. 2. Use your favorite seasonings to season the steak. 3. Insert MEATER and set up the Guided Cook. 4. Let the steak cook low and slow until MEATER notifies you when to remove it from the oven. 5. Once the app says it's "Ready to eat!", set an alert for when the internal temperature drops to 20° below your final target temperature. (e.g. 115° for a 135° target) 6. Melt your butter and brown the minced garlic. 7. At high temperature, sear the steak one minute per side. 8. EAT! By using MEATER, you can monitor your food temperature over Bluetooth or WiFi on your smart phone. Roam around your home and break free from the kitchen while your food cooks. Receive a notification on your smart phone when your steak is ready to come out of the oven. Until then, have peace of mind and do more exciting things than loiter in the kitchen. Simply follow the instructions in the MEATER app to start cooking your very own juicy steak today! Download the free MEATER app at the app store or by clicking here: 🤍 Let's Meat Up On Social Media Facebook: 🤍 Instagram: 🤍 Google+: 🤍 Twitter: 🤍 Don't forget to use the #meatermade hashtag! Contact support🤍apptionlabs.com if you need any help.
Learn how to reverse sear steak. In this video, I will teach you how to cook the most perfect steak. Juicy, tender, and full of flavour. Cooking a steak is not hard and can be very daunting, with this method and instructions you will be cooking the perfect steak every time. Reverse searing is literally as it sounds, the reverse of the normal process. First, you cook or even smoke the meat on a very low indirect heat before searing the outside over high direct heat. The method works by slowly and gently cooking your steak to just under your preferred doneness, so the steak is cooked evenly through the cut. #Shorts Support The Channel - Patreon - 🤍 Follow Me On Socials - Instagram - 🤍 (Lots of behind-the-scenes!) Facebook - 🤍 Twitter - 🤍 Ingredients - 1 - 500g (17.5 Ounce) - High-Quality Steak (I Used Ribeye) Salt and Pepper to taste 1 tsp (5ml) - Olive Oil 3 Tbs (42g) - Unsalted Butter (2 Tbs for basting, 1 Tbs for resting) 3 - Fresh Thyme Sprigs 2 - Garlic Cloves, Lightly Crushed Steak Cooking Temperatures - Rare - 50.C - 122.F Medium Rare - 55.C - 131.F Medium - 60.C - 140.F Medium Well - 65.C - 149.F Well Done - 70.C - 158.F Music In This Video - Song - Sweet Talk (Instrumental Version) Artist - Tyra Chantey Link - 🤍
Want perfect crosshatch grill marks on your steak? With these simple searing tips, we’ll get you grilling like a pro. Get more grilling tips: 🤍 Subscribe for more easy and delicious recipes: 🤍 - Want more? Sign up to get the Everyday Food video recipe email, served daily. Get recipe emails: 🤍 Want more Martha? Twitter: 🤍 Facebook: 🤍 Pinterest: 🤍 Instagram: 🤍 Google Plus: 🤍 Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals and the tricks she uses to make it all SO much easier. 🤍
Nothing compares to the sight of a massive tomahawk steak. I always hear that tomahawks are a waste of money since you are “paying for the bone”. While true to an extent, I think there is more to a steak experience than the eating. On occasion, splurging on a giant tomahawk makes for a memorable steak night, and there’s something about smacking your loved ones with a tomahawk that makes it worth every penny. Today, I took things even further by converting my KOW Steaks tomahawk into a fully functioning tomahawk hatchet. I hope you enjoy! 🔔 Subscribe and ring the bell to get notified when I post a video! 🔥 Social Media🔥 🎬 Main Channel: 🤍 📸 Instagram: 🤍Instagram.com/MaxtheMeatGuy 🎥 TikTok: 🤍 📬 Facebook: 🤍 🎊 Pinterest: 🤍 . . ⚡️ Electric serving board from Vayreni Burns use code MAXMEAT10 for 10% off link in Beacons Link below! 🔥 Incredible sear using the Beefer use code MAXMEAT for discounted items 🤍 🥩 American Wagyu Tomahawk Rib Roast from KOW Steaks 🫒 Olive Oil from Garcia De La Cruz Olive Oil 🖥 Website w/ Recipes and Discounts: 🤍maxthemeatguy.com 🌳 Discounts: 🤍 . . #tomahawk #tomahawkribeye #steak #meatsweats #mediumrare #wagyu #carnivore #beefer #beeferusa #tomahawksteak #instasteak #backyardbbq #steaklove #americanwagyu #meat #bbq #bbqlove #asmrcommunity #asmrfood #maxthemeatguy
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Bon Appétit Test Kitchen chef Carla, shows you how to perfectly sear meat with a Searzall. Still haven’t subscribed to Bon Appetit on YouTube? ►► 🤍 ABOUT BON APPÉTIT Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas. Carla Uses a Searzall Torch to Sear Steak | Bon Appétit
If you're looking for the perfect steak recipe, you're in the right place! The Reverse Sear Method could change your steak experience for life! Check it out. Food Thermometer - 🤍 ThermoPop - 🤍 Cast Iron Skillet - 🤍 Baking Sheet w/ Wire Rack - 🤍 Chef Knife - 🤍 Ingredients: (Grocery List) 2"+ thick Steak 3 tbsp butter (I use Kerrygold Grassfed Butter) 1 sprig rosemary 4 sprigs thyme 1 clove of garlic Avocado oil (to coat the skillet) Salt, Pepper, Steak Seasoning (I used Meat Church's "Holy Cow") For the full step-by-step recipe, checkout my blog post here: 🤍 Directions: Preheat your oven to 275 degrees. While you allow your steak to come up to room temperature, season generously with your preferred seasoning. Place your steak on a wire rack and into the oven for 45-60 minutes or until the internal temperature registers 115 degrees (for my medium rare folks). Next, get your skillet screaming hot and add a high smoke point cooking oil. Lay the steak away from you and press down firmly. Sear for 60-90 seconds (until a nice crust is formed). Flip the steak and add butter, herbs, and garlic. Baste thoroughly and remove the steak from the heat at around 130 degrees (for med-rare). Your steak will continue to rise in internal temperature by about 5 degrees during the resting period. Allow your steak to rest for about 8 minutes prior to slicing. Steak Doneness Guide: Rare : 125-130 degrees F Medium-Rare: 130-140 degrees F Medium:140-150 degrees F Medium-Well: 150-155 degrees F Well-Done: Stop burning your steak! (160+ degrees) Music By: Tony Alpha SoundCloud: 🤍 Food Blog: 🤍mrmakeithappen.blog Instagram: 🤍_MrMakeItHappen_ Twitter: 🤍MrMake1tHappen #steak #reversesear #perfectsteak #food #foody #foodie #recipes #cooking #bbq #menthatcook
I am always on the search for the BEST Way to sear a STEAK! I want to know and test every method out there. I want to expand my knowledge and share it with you guys. After searching on YouTube and finding out out this video. I have to put this to the test. I was surprise about this secret ingredient that they used. I would never thought about doing this to a beautiful steak. * America's Test Kitchen Video 🤍 * FOGO Premium Lump Charcoal - The First Ingredient. Fogo Charcoal: 🤍 YouTube Channel: 🤍 * Ribeye Steaks provided by Grand Western Steaks Their Website: 🤍 Use Code "SVE" for 10% Off any purchase, no restrictions! * For Personal Touch Speak to Rep. Emilio (305)310-0559 F.Y.I. They have picanha, TELL HIM GUGA SENT YOU! - SUBSCRIBE to this Channel: 🤍 - Subscribe to my Main Channel: 🤍 - * OFTEN USED EQUIPMENT * Mini Food Processor: 🤍 Steak Cast Iron Plates: 🤍 Meat Thermometer: 🤍 Tongs Tweezers: 🤍 Joule Sous Vide: 🤍 Anova Sous Vide: 🤍 Container: 🤍 Charcoal: 🤍 Fire Starter: 🤍 Pepper Grinder: 🤍 Round Elevated Grate: 🤍 Japanese Knife: 🤍 Main Knife: 🤍 Cleaver: 🤍 Smoke Gun: 🤍 Smoke Dome: 🤍 Smoker: 🤍 Wood Pellets: 🤍 Charcoal Grill: 🤍 Slow N Sear: 🤍 Griddle: 🤍 Cast Iron Griddle Round: 🤍 Heat Resistant Glove: 🤍 Mixer: 🤍 Scale: 🤍 Blender: 🤍 Cutting & Serving Board: 🤍 Food Grade Gloves: 🤍 Otto Grill: 🤍 * The link below has EVERYTHING I USE * 🤍 * VIDEO EQUIPMENT * Main Camera: 🤍 2nd Camera: 🤍 Slow Motion Camera: 🤍 Drone: 🤍 Pocket Drone: 🤍 Gimbal: 🤍 Main Lens: 🤍 Zoom Lens: 🤍 Large Travel Camera: 🤍 Microphone: 🤍 Slider: 🤍 Tripod & Fluid Head: 🤍 Voice Over Mic: 🤍 Acoustic Isolation: 🤍 * 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.
Click here to access our Pan-Seared Scallops Recipe: 🤍 Watch More Kitchen Smarts: 🤍 Producing crisp-crusted restaurant-style scallops means overcoming two obstacles: chemically treated scallops and weak stovetops. We wanted to achieve superior pan-seared scallops that had a perfectly brown crust and no hint of off-flavors. We decided to work with wet scallops (those that are chemically treated with STP, a solution of water and sodium tripolyphosphate, to increase shelf life and retain moisture) first. If we could develop a good recipe for finicky wet scallops, it would surely work with premium dry (untreated) scallops. We found that waiting to add the scallops to the skillet until the oil was beginning to smoke, cooking the scallops in two batches instead of one, and switching to a nonstick skillet were all steps in the right direction. But it wasn’t until we tried a common restaurant technique—butter basting—that our scallops really improved. We seared the scallops in oil on one side and added butter to the skillet after flipping them. (Butter contains milk proteins and sugars that brown rapidly when heated.) We then used a large spoon to ladle the foaming butter over the scallops. Waiting to add the butter ensured that it had just enough time to work its browning magic on the scallops, but not enough time to burn. Next we addressed the lingering flavor of STP. Unable to rinse it away, we decided to mask it by soaking the scallops in a saltwater brine containing lemon juice. For dry scallops, we simply skipped the soaking step and proceeded with the recipe. The best way to pan-sear a steak: 🤍 ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version. If you like us, follow us: 🤍 🤍 🤍 🤍 🤍
Reverse Sear works best with a Filet Mignon, New York or Loin. The key here is to go low and slow. The Only Meat Thermometer You'll Ever Need Developed with state-of-the-art technology, we designed MEATER for the home cook, pitmaster, or pro chef to make overcooked meats a thing of the past. • No Wires: Completely wire-free for more versatility • Dual Sensors: Measures internal & ambient temperatures • Accurate Readings: Calibrated within +/- 1°F in the internal sensor • Long Range: Up to 33ft, 165ft, or WiFi range (varies by product) • Water Resistance: Safe to put under running water for cleaning • Lasting Battery: Lasts over 24 hours with each full charge Whether you love cooking indoors or outdoors, MEATER works with all major appliances. Learn more on 🤍
Joe Rogan commentates through his own reverse sear steak method
Your favorite TV chef might have told you to make sure you sear your meat because that nice brown crust helps seal in the moisture, but is that actually how it works? Michael explains the science of your cook out. Skillshare is offering SciShow viewers two months of unlimited access to Skillshare for free! Try it here: 🤍 Hosted by: Michael Aranda SciShow has a spinoff podcast! It's called SciShow Tangents. Check it out at 🤍 Support SciShow by becoming a patron on Patreon: 🤍 Huge thanks go to the following Patreon supporters for helping us keep SciShow free for everyone forever: Adam Brainard, Greg, Alex Hackman, Sam Lutfi, D.A. Noe, الخليفي سلطان, Piya Shedden, KatieMarie Magnone, Scott Satovsky Jr, Charles Southerland, Patrick D. Ashmore, charles george, Kevin Bealer, Chris Peters Looking for SciShow elsewhere on the internet? Facebook: 🤍 Twitter: 🤍 Tumblr: 🤍 Instagram: 🤍 Sources: 🤍 🤍 🤍 🤍 🤍 🤍 🤍 🤍 🤍 🤍 🤍 Images: 🤍 🤍 🤍 🤍 🤍 🤍 🤍 🤍 🤍 🤍 🤍
Products I use: -Kitchen Scale: 🤍 -Tojiro Chef's Knife: 🤍 -Enamel Cast Iron Dutch Oven: 🤍 -10" Cast Iron: 🤍 -Air Fryer: 🤍 -Duxtop Induction Burner: 🤍 -Garlic Press: 🤍 -Potato Ricer: 🤍 -Bulk Maldon Flakey Salt: 🤍 -Instant Read Thermometer: 🤍 -Candy/Frying Thermometer: 🤍 -Microplane zester: 🤍
Максимально подробный обзор угольного гриля Slow 'N Sear Kettle 57 см после 2-х лет использования. Гриль работал в очень плотном режиме, почти каждый день. В обзоре особенности конструкции SNS Kettle, выявленные минусы и основные преимущества. Рекомендуется к просмотру всем, кто выбирает угольный гриль или коптильню для загородного дома и для дачи. Кстати Все рецепты SNS на нашем канале снимались именно на этом гриле! В съемках участвовали: • Угольный гриль Slow 'N Sear Kettle 🤍 ВАЖНО! Если у вас возникают детальные вопросы, то лучше пишите на форум Гриль-барбекю Клуба 🤍 Там я отвечаю на всем! А чтобы ПОДДЕРЖАТЬ КАНАЛ просто делайте покупки в нашем МАГАЗИНЕ для любителей гриля и барбекю здесь - 🤍 Подписывайтесь на наши другие каналы: • Телеграм-канал для продвинутых грильмастеров: 🤍 • Форум гриль-мастеров 🤍 • Яндекс Дзен: 🤍 • Вконтакте: 🤍 • Rutube: 🤍 Подписывайтесь на наш канал! У нас самый большой каталог видео-рецептов для гриля в рунете, и огромный план по новым сюжетам про гриль и барбекю! Рецепты в текстовом виде, а также форум гриль-мастеров вы всегда найдете на нашем сайте 🤍 #гриль #гриль #обзор #отзывы
What if your entire holiday roast was made from the world’s best filet mignon? That’s what an Omaha Steaks Chateaubriand delivers – with fork-tender, mild beef flavor that steak lovers around the world crave. This decadent roast may seem daunting to cook, but this simple sear-roasting method will deliver exceptional results every time. How to Sear Roast a Chateaubriand 1. Defrost completely and bring to room temperature 2. Lightly oil and season 3. Sear the roast on all sides 4. Roast in the oven at 250°F until 5° below desired doneness 5. Let it rest 15-20 minutes 6. Slice and serve Shop Omaha Steaks perfectly-aged, fork-tender Chateaubriand: 🤍 View full chateaubriand sear-roasting guide on our blog: 🤍 Check out more holiday recipes and cooking tips: 🤍
SUBSCRIBE TO MY NEW CHANNEL ON FISHING. LAUNCHES TODAY. DON'T MISS OUT It's called Fish Hook: 🤍 Buy Slow 'N Sear: 🤍 Buy Easy Spin Grate: 🤍 Buy BBQ Dragon: 🤍 Buy Masterbuilt Smoker Mats: 🤍 Buy Jack's BBQ Sauce on Amazon: 🤍 *CHECK OUT JACK'S NEW WEBSITE: 🤍 be sure to sign up for all of the "Food Jack" updates. Here are the steps we did in the video: 1. salt steaks with kosher salt about 2 days before cooking. Be sure to put open in fridge on a racked cookie sheet. 2. place slow ’n sear in kettle and load with 20 briquettes. Light them and get them ready to cook with. 3. place easy spin rack on and cook your steaks to 115F away from the heat. 4. When steaks reach about 100, start a chimney of coals for the searing process. 5. Remove steaks. Pat dry with paper towel. Oil and pepper them. 6. add hot chimney coals. Make sure grill rack isn’t on kettle. 7. place full grill rack on kettle. Put both steaks on grilling area above hot coals 8. sear 1 minute on each side. Then do another minutes on each side. Total 4 minutes. 9. remove from grill and let rest at least 15 minutes. Jack's motto is "Do God's work and He will do your work!" Cooking With Jack - 🤍 Jack on the Go - 🤍 Facebook Page: 🤍 Jack's sauces at: 🤍 Jack Scalfani has been involved in the entertainment industry his whole life. Dj'ing nightclubs, Radio Disc Jockey, Artist Management and now Youtube Producer/Talent and has his own line of sauces, seasoning and beef jerky sold across America. Born and raised in Southern California, he now resides in Nashville, TN. link for Jack's HOW TO MAKE MONEY ON YOUTUBE PLAYLIST 🤍
#MétaTV #Tepa #Sear Emission du Vendredi 21 Février 2014 Tepa reçoit Sear figure du rap français. A propos : Proche du crew IZB à la fin des années 1980, il est le rédacteur en chef du fanzine hip-hop Get Busy paru entre 1990 et 1993. Get Busy réapparait au début des années 2000 sous une nouvelle formule mêlant hip-hop et questions de société. L'activité du magazine s'arrête après 7 numéros en 2002. Une version en ligne et auto-produite de Get Busy, nommée Get Busy Show est lancée en podcast en 2017, puis en vidéo. À partir de 2019, l'émission est produite par la chaîne Clique TV, gérée par Mouloud Achour sous un nouveau format Clique Get Busy. En parallèle de l'aventure Get Busy, Sear est recruté par le management du groupe Suprême NTM dans le cadre de la sortie de leur dernier album éponyme Suprême NTM. Pour accompagner la sortie de cet album, Sear s'occupera du magazine gratuit Authentik, empruntant le nom du premier album studio du groupe et paru à 100 000 exemplaires par numéro puis du documentaire Authentiques, coréalisé avec Alain Chabat et sorti directement en DVD en 2000. Le 5 avril 2014, il publie un livre intitulé Interdit aux bâtards, compilation de punchlines issues de ses statuts Facebook et publié aux éditions Le Gri-Gri international.
In this video, I review my Weber Kettle and Slow N' Sear after using them together for a number of years. Are they a good combination? Check out my thermometer install here. 🤍 Check out my Amazon Store here. 🤍
#shorts #reversesear #steak #ribeyesteak how to reverse sear steaks recipe technique for reverse seared ribeye, new york strip, tomahawk, prime rib. This is perfect for large steaks, especially if you don't have a sous vide or smoker I buy all my A5 Wagyu/Steaks/Fish from CrowdCow $25 off coupon on your FIRST order (: 🤍 USEFUL KITCHEN GEAR 🧷 Chef Tweezers: 🤍 🌡Thermapen Thermometer: 🤍 🥌 Beginner Whetstone for Sharpening: 🤍 ⚖ Scale: 🤍 🍴 Beginners Chef's knife: 🤍 🔪 Nicer Chef's Knife: 🤍 🥘 Cast iron pan: 🤍 🍳 Saucepan: 🤍 🪓 Wooden Cutting Board: 🤍 TikTok: 🤍 Instagram: 🤍
Continuing our searing series of BEST WAY TO SEAR YOUR SOUS VIDE STEAK! Today I am using a flamethrower vs the house hold regular oven. For this awesome cook I am cooking ribeye steaks sous vide. Keeping the season simple with salt, pepper and thyme. * IMPORTANT: DO NOT TRY THE FLAMETHROWER AT HOME! HOW TO COOK RIBEYE STEAK SOUS VIDE I cooked it for 2hrs 🤍 (135F°F / 57.2°C) * INGREDIENTS * I used for this sous vide cook. Ribeye Steaks (Choice) Salt to taste Pepper to taste Thyme HOW TO SEAR THE BEST STEAK OF YOUR LIFE! Watch the video of Sous Vide Everything(YouTube Channel) and find out!!! lol :-) * You support is very appreciated and to me the most important thing about making videos is the communication with you guys, please comment below. Thank you for on going support! This is the reason I make videos to interact with you guys! Always glad to hear from you. Thank you. - SUBSCRIBE to This Channel: 🤍 - Subscribe to my 2nd Channel: 🤍 - FOLLOW ME ON Facebook: 🤍 Instagram: 🤍 * THE EQUIPMENT I OFTEN USE IN MOST VIDEOS * SOUS VIDE EQUIPMENT * Joule Sous Vide Circulator: 🤍 Anova Precision Cooker WiFi: 🤍 Sous Vide Supreme: 🤍 Sansaire Sous Vide Circulator: 🤍 Sous Vide Container: 🤍 Sous Vide Container Cover: 🤍 Best Chamber Sealer: 🤍 Cheap Suction Sealer: 🤍 Chamber Bags: 🤍 Suction Bags: 🤍 Bag Holder: 🤍 Mini Weight: 🤍 Pepper Grinder: 🤍 Mini Hook Clips: 🤍 Large Clips: 🤍 Rib Rack: 🤍 Stainless Steel Searing Circle Grate: 🤍 Grate Inside Container: 🤍 (mine is 10x15) Rack System Lifter: 🤍 Sous Vide Rack System: 🤍 (Choose the right size for you) * TORCH SET UP * Torch: 🤍 Searzall (Heating Lamp): 🤍 Torch Gas: 🤍 * SEARING GRATES * Searing Grates: 🤍 Round Elevated Grate: 🤍 * KNIVES * LIPAVI Damascus Chefs Knife: 🤍 LIPAVI Damascus Santoku: 🤍 Chef's Knife : 🤍 Chef's Knife Japanese: 🤍 Sushi Knife: 🤍 Butcher's Knife: 🤍 Long Carving Knife: 🤍 Electric Knife Battery: 🤍 Cleaver: 🤍 Nicer Cleaver: 🤍 * SMOKER AND GRILL * Smoke Gun: 🤍 Smoke Dome: 🤍 Portable Stove: 🤍 Smoker: 🤍 Wood Pellets: 🤍 Charcoal Grill: 🤍 Weber Griddle 1/2 Moon: 🤍 Cast Iron Griddle Round: 🤍 Heat Resistant Glove: 🤍 * OTHERS * Blender: 🤍 Cutting & Serving Board: 🤍 Color Prep Board: 🤍 Granite Cutting Board: 🤍 Food Grade Gloves: 🤍 Bundt Cake Glass Pan: 🤍 Glass Mason Jars 8 Oz.: 🤍 Glass Mason Jars 4 Oz.: 🤍 Glass 7 Cup with Lid Container Kit: 🤍 Tongs Tweezers: 🤍 * VIDEO EQUIPMENT * Camera: 🤍 Cam Mic: 🤍 Tripod & Fluid Head: 🤍 Voice Over Mic: 🤍 Acoustic Isolation: 🤍 Drone: 🤍 * 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.
Rdv àvec le journaliste et fondateur du magazine Hip hop légendaire « Get Busy » De passage dans les studios de Legendes urbaines à l’occasion de la sortie du bouquin d’anthologie qui réunit des itw cultes de notamment Maitre verges, Snoop Dog, Michel Platini, Doc Gyneco, Jamel Debbouze, Gang Starr, Charlie Bauer…. Retour sur la création du fanzine jusqu’à la conception du documentaire « Authentique » d’NTM aux côtés d’Alain Chabat en passant par l’émission diffusée d’entretiens « Get busy » diffusée sur Clique TV. Pour cet épisode Real Muzul et Nordine DonTwa offrent les questions mystères et le rappeur Aketo un live exceptionnel ➡️ Abonnez-vous à la chaîne Légendes Urbaines et n'oubliez pas d'activer la 🔔 pour ne rien manquer : 🤍 Instagram : 🤍 Facebook : 🤍 Twitter : 🤍 #Sear #GetBusy #LégendesUrbaines
Reverse searing a steak is a lot of work, but is it worth the extra effort. In this video, I compare the sear first method and the reverse sear method for two 1.5 inch New York Strip Steaks On of my favorite inexpensive thermometers: (affiliate link) 🤍 As an Amazon Associate I earn from qualifying purchases.
Read up on the science of the reverse sear here: 🤍 This is a technique I developed for Cook's Illustrated magazine in 2006, first published in the May/June issue of 2007. Since then, it has become a very widely used technique. Watch the video for a bit more on the history of the technique, including some earlier examples of it, or head over to Amazingribs.com for the most complete history you'll find anywhere: 🤍 I believe that it is the best way for a home cook to cook a steak, delivering an evenly cooked center and crusty exterior, with a wide margin for error. If you want to try this technique on Prime Rib (I suggest you do), here is a video explaining how to do it: 🤍
Watch as Chef Eric Gephart demonstrates how to triple sear steak on the Kamado Joe. #NotYourAverageJoe Triple Sear Steak: Stabilize your Kamado Joe at 600 to 700F Season heavily with salt Blister Sear 1 Bourbon Bath (keep the bath away from the flame) Blister sear 2 Imported Soy bath Blister Sear 3 Rest, Slice, Enjoy This method is all about big sears and building a complex crust! In a bit more detail: Over season the flank steak with salt. Blast sear it at 600 to 700F, sear each side for 1 minute and then remove the flank steak form the grill and transfer it to a tray where you can wash the flank with Japanese Whisky. This is going to wash a bit of the salt off and begin to bulk up the flavor profile. After 5 minutes in the whisky bath, carefully grab the steak with your tongs and transfer it back to the hottest portion of the grill. (do not transfer it near the grill with the whisky bath as the bath could easily catch flame) Grill the steak for another minute on each side. As the whiskey crust forms and the alcohol evaporates you will find the flavor profile change with more complex depth. Look forward to fruity floral notes throughout, with honey, orange peel and white chocolate flavors depending on the whisky. Transfer the steak from the grill to another tray and wash it with Japanese Soy. Soak for 1 minute, continuously rolling it in the soy sauce. Transfer the steak back to the grill for a third and final time. Blast sear each side for 1 minute to produce a thicker crust and bold umami flavors. The natural lump charcoal plays a large role here as gas just does not impart flavor. Let rest for 10 minutes, then slice once length wise and the rest ¼ of an inch thick across the grain. Enjoy! Visit our Website: 🤍 Visit us on Facebook: 🤍 Visit us on Instagram: 🤍 Visit us on Twitter: 🤍
We team up with Serious Eats' Managing Culinary Director J. Kenji López-Alt (and the author of James Beard Award-winning cookbook The Food Lab: Better Home Cooking Through Science) to test for an ideal way to sear a steak. Adam and Kenji discuss some misconceptions about steak searing, and test four searing methods at different temperatures. Check out more of Kenji's food testing at 🤍 Find Kenji's book here: 🤍 Shot and edited by Adam Isaak Subscribe for more videos! 🤍 Follow us on Twitter: 🤍 Get updates on Facebook: 🤍 Tested is: Adam Savage 🤍 Norman Chan 🤍 Simone Giertz 🤍 Joey Fameli 🤍 Adam Isaak 🤍 Kishore Hari 🤍 Patrick Norton 🤍 Frank Ippolito 🤍 Sean Charlesworth 🤍 Jeremy Williams 🤍 Thanks for watching! #AdamSavage
See how to reverse sear your steak: 🤍 A popular new grilling trend, reverse searing combines the best of both worlds: incredible smoke flavor plus searing in meaty juices with classic grill marks. With reverse searing, the steak is smoked on the Traeger grill for approximately 45 hour. It is then removed from the grill while the grill temperature is increased to High. Once the grill has pre-heated to the new set temperature (450º to 500º F), it is seared for approximately 1 minute on each side. This not only gives excellent grill marks but sears in meat juices for the tastiest steak you’ve ever eaten. The Timberline makes reverse searing even easier — use the second tier for increased Smoke with Super Smoke mode, and use the lower tier set in the “sear” position for optimal searing. To see more tips from the pros and earn your degree in Smokenomics, visit 🤍traegergrills.com/smokenomics.