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Itichiban with sous vide steak #ramen

0:00 Itichiban with sous vide steak #ramen 1:00 Hoisin Marinade 1:35 what is sous vide 2:35 Brown meat before sous vide or pre-sear prior to sous vide Pre-searing before sous vide is a technique used to develop deeper flavour, improve food safety, and ensure a more even cook. While not strictly necessary, it is highly recommended for long-term cooks or when you want to maximize the Maillard reaction without overcooking the meat's interior 3:00 What is the Maillard Reaction? 3:30 There is Flavor in the brown Enhanced Flavour: Searing raw meat kickstarts the Maillard reaction (browning). These caramelized flavours are sealed in the bag and penetrate the meat during the water bath. Improved Food Safety: A quick sear kills surface bacteria (like Lactobacillus) before the meat enters the warm water bath. This is especially useful for long cooks (24+ hours) to prevent the bag from "puffing up" or developing unpleasant odours. Better Texture Control: Pre-searing while the meat is cold allows you to build a crust more aggressively. Because the interior is chilled, the heat doesn't penetrate as deeply, reducing the "grey band" of overcooked meat. Rich Bag Juices: The fond (browned bits) from the pre-sear enriches the juices released in the bag, which can be used to make a more flavourful pan sauce or gravy. 6:49 What is Umami? 7:30 Steak at 120F A steak with an internal temperature of 120°F is most commonly called Rare. At this temperature, the steak typically has a cool-to-warm, bright red center and a soft, tender texture. Depending on the specific culinary guide, it may also be referred to as: Omaha Steaks Blue Rare (or Bleu): Some charts define the 115°F to 120°F range as "Blue Rare" or "Extra Rare," which features a center that is very red and often still cold. Very Rare: Used interchangeably with Blue Rare for steaks seared quickly on the outside while remaining nearly raw in the middle. Steak Doneness Quick Guide Doneness Level Internal Temperature (°F) Center Description Blue Rare 115° – 120° Very red, cool/cold center Rare 120° – 130° Bright red, cool-to-warm center Medium Rare 130° – 135° Warm red center Medium 140° – 145° Warm pink center Cooking enthusiasts often recommend pulling a steak off the heat about 5°F before it reaches your target temperature, as "carryover cooking" will cause the temperature to continue rising while the meat rests. Tips on the best cooking methods to hit that exact 120°F mark 8:24 cook shrimp in beef broth 9:16 Hot Air Fryer Dumplings 9:32 Sous Vide Steak at 120 F for 3 hours Food Safety Risks: Bacteria thrive in temperatures below 130°F. Cooking for 3 hours at 120°F leaves pathogens potential to grow, as most pathogens only stop growing at or above 122°F, with some surviving up to 126.1°F. 9:40 However, the sear should bring the temp well above 122F 9:43 After the sous vide do a second sear 10:32 Oyster Sauce will add more Umami 10:43 Oyster sauce is a thick, savory condiment Oyster sauce is a thick, savory condiment made from oyster extracts, providing a deep savory flavor (umami), along with subtle sweet and salty notes. It acts as a versatile flavor enhancer that pairs well with meats, vegetables, noodles, and soups, adding intense depth without tasting explicitly of fish Oyster sauce originated in 1888 in Guangdong, China, when Lee Kum Sheung, the founder of Lee Kum Kee, accidentally invented it. While cooking oyster soup, he allowed it to simmer too long, creating a thick, caramelized brown paste that was delicious, rich in umami, and initially served at his teahouse. Key Details About the Origin: Founder/Creator: Lee Kum Sheung invented the sauce in Nanshui, Guangdong, and subsequently founded the company Lee Kum Kee to sell it. The Accident: He was boiling oysters, became busy, and forgot about the pot. The resulting sauce was a concentrated reduction of the oyster cooking liquid. Original Use: It was first sold as a savory condiment and rice seasoning. Evolution: Originally a homemade, small-batch product, it is now a staple in Cantonese and Southeast Asian cuisine, manufactured with oyster extracts, salt, sugar, and thickeners. 11:00 Origin of Ramen 11:36 Let the meat rest Letting meat rest after cooking allows muscle fibers to relax and reabsorb moisture, resulting in a juicier, more tender product. This process stops internal pressure from forcing juices out, keeping them inside the meat rather than on the cutting board. Generally, 5-10 minutes is sufficient, with longer for larger roasts 12:00 cut steak against the grain Cutting steak against the grain is essential to break up long, tough muscle fibers into shorter segments, making the meat significantly more tender, easier to chew, and less stringy. By slicing perpendicular to the muscle fibers rather than parallel, you shorten the fibers, providing a better, more delicate mouthfeel. 14:00 Presentaion of the Ramen 17:40 Mookie 18:00 Hawaii