Can We Tenderize Steak Using an Ultrasonic Cleaner??
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- čas přidán 25. 01. 2024
- The Ultrasonic Cleaner we use: amzn.to/3PDfOZf
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#Science #ultrasonic #steak #NateFromTheInternet - Zábava
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Nate: *cuts all of the fat off the steaks*
Guga: *weeps softly into the amazing side dish*
yeah, wtf. thats worse than my mom. she will dig through the steaks on the supermarket shelf looking for the "leanest one".... 🤨
So I was shopping today, and this mother put a beautifully marbled ribeye back back, seemed her teenager grabbed it and put it in the trolley, she told him it "was too fatty"@@ge2719
Fat is flavor!
@@ge2719 I've heard people digging for stakes with the least marbling and I'm just like who the fuck raised you?!?!
The fat running inside the meat I can see, because there's often gristle between muscle groups. But the fat on the *outside* of the steak? That was a damn crime.
3:26 "I've labeled the bags to avoid mixing them up" he says as he cuts open the bags and places the steaks on identical plates
Irrelivate. One had the thermometer hole through it. Which is even more ridiculous.
@@buckiesmalls I imagine they both had thermometer holes in them
@@nickbrockelman no.. they didn't. Only temped one steak. (It's in the video) I have already got the answer to my question via the creator. Basically behind the scenes, the cameraman sorted out the cuts for the test.
Your initial test with Guga got me to purchase a 30L ultrasonic. It can fit an entire brisket. Yeah the temp isn't as controlled as a proper sous vide setup but the price point of ~250 was definitely better than one 1/5 the size for 400.
How is ultrasonic brisket? I'd love to try that.
@@NFTI Not as good as a smoked one with bark but definitely better than other methods I've tried. For someone who just wants cheap protein to slice up and throw in a sandwich it's great.
@@Trahloc where did you get the ultrasonic?
@@Eyes0penNoFear hrm CZcams instantly deleted my comment when I replied with the title of the item. It's twenty bucks more expensive today on the world's largest store named after a south American river. The manufacturer is a real Vevor which is a strange verb....
Hope that wasn't weird enough to read since the great algorithm in the sky hates clear information.
@@Trahloc "Fits An Entire Brisket" I marked your review helpful at that river store which cannot be named for some ridiculous reason.
Thanks!
How about a rock tumbler next? No polishing powder or anything, just some larger sized stones for some amount of time.
Toss in some coins and see what happens lol.
keep it up man im just glad you started your own path from TKOR its good to see how far youve gone man, much love
I'm just glad I don't have to watch Grace any more just to get my fix of Nate magic.
And to add to it, Nate's content follow the tradition to what the og TKoR did.
I like Grace. It’s the channel’s management that sucks and comes up with terrible ideas I think, whereas before it was Nate and Calli. Then they canned her for being attracted to women.
@@anonymeister123 was it the real reason for removing Calli?
@@PunkFiddler the channels owner / Grant’s family are very religious Mormons
I knew I bought an ultrasonic cleaner for a reason. glad to see you coming into your own.
"...feel free to mock my knife work..." Honestly, you're cooking food you like, having a nice time, and learning something new at the same time. At the end of the day, that matters way more than knife work.
Nice job controlling for both the bag and being submersed in water !
Thought I am watching a Guga video for a second here.
I'm saying! We gotta get him to watch this vid
Kept waiting for Guga to pop in
He did this with Guga already. On a channel called Sous Vide Everything
czcams.com/video/Jgel4FlsAao/video.html
“Still looks edible” I eat my meat well done thanks
what about tenderizing in something more *aggressive*.. like maybe one of those vibrating paint mixers or those things that shake loose branches off christmas trees before you put them on your car?
I think Nate has eaten more steak in the past year than he has his entire time on TKOR
Yooo, the music at 0:52 sounds like Jin's Theme from Tekken 3 and 5. I love it.
2:58 that little eyebrow raise gives mad Dr. evil vibes
Blind test. Looks for the pieces with the hole in the center. Votes for the other one. 🤣
Hey Nate, maybe you could try it again with a Chuck Steak of low quality and see if it makes a difference? Chuck Steaks are known to be tough. Great video keep up the good work.
Except Chuck eyes. They "used to be" discount ribeye. They skyrocketed in price when people found out about them. Same with chicken wings when buffalo wings became popular. Now only a couple of bucks cheaper per pound. Used to be at or below hamburger prices.
that slowmo of nate at the end ripping off a bite of steak almost made me question how drunk i was when watching this video because i only had a couple shots lol i was like wait a minute.
I wonder if the plastic of the vacuum bag somehow insulated the steak from the ultrasonic waves, and that putting the steak directly in the water (making sure the container is absolutely clean and sterilized) would make a noticeable difference?
Nothing to judge there with your knife-work, Pretty damn good to be honest, you kept your fingers away from the blade so it was good. Also gotta give bonus points to that butter you made, excellent!
I wonder about power level of the ultrasonic given you changed to different cleaner, also some cleaners work at different frequencies from what I have read lower frequencies are more aggressive vs higher frequencies, that could be something to check if your different cleaners was same frequencies and same power, and could be also something to test too.
Wow that’s so cool
I mean, it's a sample size of 2 it was right but could just have been your brain just telling you and you had a lucky guess, i would say to say conclusively there should be more stakes, and also more seperate tasters, to like definitely say if it makes a noticeable difference
Yeah, I'm surprised he didn't at least mention the significance of the sample size.
He could have easily cut a lineup of bites from the steaks and guess from which steak they came from.
Something else is comparing to a third option that's much faster, mechanical tenderization. Like a tenderizing mallet.
Not till it's a pancake, but whether a dozen whacks would do something similar to hours in an ultrasonic machine is an interesting question.
I've seen someone use woodchips in alchohol to hasten the barrel aging process. Does the same work for marination?
You should post more
I didn't see Guga Foods on the Patreon list. Were the graphics too fast for me?
Awwww, jarlic makes me sad. Fun experiment. I'd imagine you probably get nearly as much tenderization just from sous vide cooking a steak than the ultrasonic preparation. As for the jarlic, you should do a compound butter experiment where you use jarlic, fresh minced and fresh microplaned garlic in the butter and see what you think of the differences. 🙂 Keep on cooking, buddy!
it would be interesting to see this same test but with the added factor of Bromelain like from pineapple
man that machine was loud, at least it was only there for a short time! (2:46 - 2:50) can't imagine how it would be for half an hour! still nice experiment.
Replace that big tub of pre-ground dried out pepper with a grinder of whole pepper, it will literally transform your cooking game!
I can hear Guga's screams in less than 20 seconds.
If you use the heating function on the ultrasonic it might be a slow cooker alternative
I wonder how well this would work on an eye round
Next you'll need to test ultra-sonic-ing a flash-frozen steak to see if it becomes more effective when the fibers of the meet can't move out of the way.
Meat
@@alaindreaknight7640 Thank you for your really valuable comment.
I would like to see a test that grills the stake first and THEN expose it to ultrasonic tenderising.
Yes we can
May I recommend a pepper mill?
Finally!!
On topic of tenderizing with sound, would be interesting to know if frequency make a difference. Use a subwoofer as a vibrating bowl since they are usually build rather tough. Is lower frequency with higher amplitude better? Or is higher frequency with less motion the key to success?
Your kitchen literally looks exactly like the one in my childhood home
You should test it out in longer cycles and see if it will become more tender if you left it on longer
I, a chef, hereby mock your knifework. The rest of the video was wonderful though!
I feel mocked.
i think the modernist cuisine channel does this with fries to make the most fluffy and crispy fries they also vacuum a seasoning solution into them. theres an interesting video of it on youtube
You are stepping on Gugas turf. 😂 Cool idea though.
You should try the 6 hour cold ultrasonic method with pineapple in the bag
I think you should have used a typical tenderizing method and see if you can tell a difference and which one you preferred rather than ultrasonic-tenderized steak vs an un-tenderized steak sitting in a bag for hours.
Lets see if guga will do a ultra sonic water aged
Next : use ultrasonic cutter to cut bone. 😊. Those ultrasonic technology is amazing
What happens when we try ultrasonic vibrations on other types of protein?
You should do a collab with callie, you guys were my favorite partners on tkor, it would be sick to see it. Btw its great to see you made your own channel since your not gonna be there anymore. I havent watched tkor in probably 2 years and i just found out about it. Still super fun though watching this channel
I like my seaks barely pink at all in the center. Yours were a bit more pink than I like but edible. At least the experiment worked.:)
You should see about sticking a bone rib in the ultrasonic cleaner and see how Tinder and get with pulling the bones out.
Looks to me like someone has been inspired by working with Guga so much.
wrapping the butter learned from Guga
I'm now wondering if doing the ultrasonic bath with one frozen and one thawed would make a difference. Off the top of my head I think the frozen one would be tenderized more, there's more for the water to push against.
I think that test would have been better without the vacumn bagging. That would hold the meat together tighter and not allow the ultrasonic to shake the grain of the meat apart.
Honestly, I’d rather just cook it the way I always do, sous vide. Because it will come out tender and perfectly cooked. The seasoning will have so much more penetration into the meat.
Then I just pan sear it in butter and serve it with a compound butter on top.
Steak in a rock tumbler next.
Guga would be proud
Nate takes cleaning your steak before cooking to the next level.
I have the same ultrasonic cleaner that i use to make vanilla extract and i let it un almost constantly for all my waking hours for 3-4 days straight
the one that broke*
Nate, please use fresh garlic. You can do a collab with Adam Ragusa or Ethan Chebowski and blind taste test the differences between garlic products.
Next, run it in a rock tumbler!
(on camera) It appeared that the bag out of the ultrasonic had more juice leeched out of the steak than the one you showed to just be sitting in the bowl on its own.
a) Don't suppose you measured the volume of liquid that came out of them? I'd imagine the ultrasonic did a bit more cellular damage = more liquid leeching out
b) Did you notice any noticeable difference in the juiciness of the steak? If that's the case, it could be due to the juices draining out before cooking.
... or I'm just imagining it and/or there was no appreciable difference one way or another.
Hey Nate i got a crazy idea. You know how you shake milk really fast and can make butter? What if you put milk in an Ultrasonic Cleaner? Would it butter?
Wait. Did Nate just trick me into watching a cooking show?
Nate could you do an ultrasonic tenderized steak colab with Gaga?
I have already!
cant you make souvide steak in ultrasonic cleaner, does your cleaner have heating element? Tenderize and cook perfectly
I really want steak now
Nate you’ve cut the good bits off 😮
How do I get an invite to one of your cookouts?
I wish you had started by explaining what an ultrasonic cleaner is. i've never heard of that before. from watching the video i could glean an idea of what it is and what it does but i'm still unsure.
It vibrates liquid to clean whatever you put in it.
It's often used by jewelers to clean jewelry in ways that conventional cleaning cannot reach (like between certain crevices of a piece of complicated jewelry). They're also used in industry for other types of fine detail cleaning. You can find giant industrial editions of this type of machine in some industrial settings. It's a great way to clean parts that are physically complex in a way that would make stuff like conventional scrubbing hard. Also, ultrasonic cleaning is helpful when what you are cleaning is quite fragile. Ultrasonic cleaning is an amazing technology that has a wide range of applications, and if you're someone who regularly wears your jewelry everywhere and goes to dusty places (or lives in a dry area with lots of dust like I do), and you don't feel like constantly going to a jeweler every time your jewelry gets grimy, you may want to invest in an ultrasonic cleaner (I do recommend being particularly careful in how often you use it on plated jewelry). You could also use one to clean your non-electronic keys and coins. Also, with a big enough one, you could use it to clean the case of your phone (obviously remove it from your phone before doing so), which can be helpful if your case has an integrated detachable screen protector like mine does and a hypersensitive screen that doesn't like when dirt gets the small void between the case's protector and the phone. An ultrasonic cleaner could be useful for this purpose. Also, if you work a grimy job, using an ultrasonic cleaner to clean your OtterBox/etc would be of interest. Also you could use one to clean delicate special utensils that are hard to clean with even hand washing if you do it right. Also, if you are going to put cleaning agents inside an ultrasonic cleaner to help it out, don't use anything that is considered corrosive. Obviously don't use any chemical cleaners if you're going to use the device to tenderize meat or use it on food in any other way. You'd probably want a dedicated ultrasonic cleaner to use for that purpose so you don't contaminate your food.
It's probably for the best they it wasn't rare. I'd be a bit worried about the ultrasonic cleaner pushing in outside bacteria into the center, meaning that a sear wouldn't properly sanitize it.
lol, and how long before guga tries this? with sous vide temps too?
I already did it with him!
Since the meat thermometer was only in one steak, and you know which steak that was, it seems pretty easy to pick out which is which in the "blind" test where one had an obvious meat thermometer sized hole in it....😅
Hey Nate since you are friends with Guga maybe you should run that experiment with him and see what he says since he's a big steak person and a whole team
I think he already did this experiment with Guga
I don't think he did at least I don't remember him doing it
@@adam.neese25 it was on a channel called Sous Vide Everything. The video is called something like:
We use ultrasound technology to make steaks better
And now I want steak... but don't have any at the moment. Damn...
I modified a pressure cooker and use an HVAC vacuum pump, to pull a vacuum it will tenderize and marinate steak in 30 to 40 minutes
Pulling a vacuum on a steak doesn’t tenderize the steak all by itself. It pulls the saturated gases from within the meat and when equalized in a marinade it draws the liquid into the cavities. It also distributes the marinade much deeper and faster than with osmosis.
How is that even physically possible to build pressure….and vacuum at the same time? I’m not taking time to research it but I definitely know there are smarter people here to clue me in on the physics of that. Btw I’m not calling you a liar or anything, it’s just not computing in my brain 😂.
@@gregkrueger331 c
The pressure cooker seals That’s how it holds pressure if you add a vacuum aka negative pressure it’s going to create a stronger seal by sucking the lid in
If you change the pressure release valve and adapt it to an ac vacuum pump hook up you can do it
I’m not using the pressure cooker to create pressure I’m modifying it hold a vacuum
@@RadDadisRad yes it definitely does
I’ve been perfecting this for years
The amount of vacuum I’m pulling turns even a garage cut of steak cut with a fork tender
Disagree all you want I can back my statement
Can you prove or back yours?
The pressure cooker just lets you maintain a pressure thats different than the environment, when you're cooking that will be a higher pressure but if you seal the lid and pump out the air somehow the construction will let the machine hold a lower pressure. @gregkrueger331
You would think the man makes knives wouldn't know how to use them.😂😂
You know, with how long those cycles lasted, it would have given you enough time to make an awesome side dish.
Salt, pepper, garlic. So simple, yet so effective.
Watching you but that steak up really hurt my soul
Any worries about the plastics of the vacuum seal leaching into the steak with those millions of vibrations?
Shoulda put the rosemary in a vacuum bag with the salt and pepper and garlic powder, and run it through the sonic cleaner before making the compound butter. Rookie mistake.
How come only the chefs are allowed to mock your knife skills??
So attaching an ultrasonic motor to a tub for sousvide? DIY cooker/tenderizer video?
I have tried using an ultrasonic machine while sous vide cooking it, it worked great! This was to see if it works WITHOUT the heat!
@@NFTI Tenderizing Sous Vide tubs, I bet those would sell on Amazon well
The ultrasonic cleaner is practically a sousvide already. Maybe a little less accurate on holding temperatures but not by enough to matter.
Im disappointed in the lack of blind triangle testing
Will a sous vide circulator fit in that thing?
Gee I wonder if if was hard to tell which was which with the thermometer hole though one of them.
I foresaw that happening as soon as he mentioned only one was gonna be tempt.
My cameraman, who set up the blind test, made sure to cut and place pieces that had no holes.
@@NFTI Fair enough. Maybe I missed that part of the video.
Subscribed!!! And thanks for your reply.
@@buckiesmalls We didn't show it happening, the camera guy didn't appear on camera.
@@NFTI I mean you kinda of did, I missed when you said he mixed them up, and me watching again. I was like, yes the cameraman could have taken from the opposite side of the thermometer. You're good. Your reply is sufficient to make me understand what happened. Thanks again.
Or you can use baking soda. :) Thank you for a fun video.
so, "so hot its cold and so cold its hot," thats real? dude i used that to run around in winter in shorts in CO. when i was 14. never thought i was actually right.
One of the steaks have a hole in it from the thermometer so you can tell the difference just by looking at them even if the plates has been switched lol
And my cameraman, who set up the plates, was careful to choose pieces with no holes!
Fresh garlic would make a huge difference.
Chops fresh rosemary... uses prechopped garlic... ummm.... interesting technique.
What about something that tumbles around, like a front load washing machine, you could put some water in it and then throw in ice to help keep the steak cold. Would the tumbling of it tenderise the steak. May need to double bag the steak for safety, sorry children, could even use a cement mixer with just ice
It's not the knife work, it's the bottled garlic....
Fresh garlic, just like.fresh ground pepper. It's night and day difference
I have a hammer style tenderizer that will do the same thing in 6 seconds instead of 6 hours 😊
Love from Jerry Rig
Very interesting/
Nate, pre-minced garlic is terrible. Fresh garlic is not that hard to obtain nor to mince. Even garlic powder is preferable to the pre-minced stuff stored in water.
Oh. Guga would be heartbroken for cutting off all the cap fat. Lol. Interesting experiment though.