Please Share 🙂 A new offering from Subway, the Steak Bacon & Cheese sub. Let’s find out what I thought of it iin this Taste Test ! #tastetest #melbournefoodie #subway https://www.subway.com.au Subway https://en.wikipedia.org/wiki/Subway_(restaurant) Subway IP Inc. (stylized as SUBWAY) is an American fast food restaurant franchise that primarily sells submarine sandwiches (subs) and salads. It is owned and operated by Doctor’s Associates Inc., doing business as Subway IP Inc. Subway is one of the fastest growing franchises in the world, with 44,818 restaurants in 112 countries and territories as of August 9, 2016. The United States alone has 26,880 outlets. It is the largest single-brand restaurant chain and the largest restaurant operator in the world. Subway’s international headquarters is in Milford, Connecticut; five regional centers support Subway’s international operations. The regional offices for European franchises are located in Amsterdam,Netherlands; the Australian and New Zealand locations are supported from Brisbane, Australia; the Asian locations are supported from offices located in Beirut, Lebanon, and Singapore; and the Latin American support center is in Miami, Florida In 1965, Fred DeLuca borrowed $1,000 from friend Peter Buck to start “Pete’s Super Submarines” in Bridgeport, Connecticut, and in the following year they formed Doctor’s Associates Inc. to oversee operations of the restaurants as the franchise expanded. The holding company derives its name from DeLuca’s goal to earn enough from the business to pay tuition for medical school, as well as Buck’s having a doctorate in physics. Doctor’s Associates is not affiliated with, nor endorsed by, [More]

16 minutes of talk about overpriced meat, saving money, enjoying food, talking about the weather and other wholesome stuff. Also taste testing the Rib-Eye from Spring Creek in Canada.

Using a vacuum sealer to age steak is a great way for butchers, meat shops, and individuals to have a tender steak seasoned just right. For butcher shops and meat shops, aging a steak in a house seasoning or marinade is a great way to showcase the seasoning. As little as two steaks up to large slabs of ribeye rolls, whole tenderloins, etc. can be aged using this method. The most important part is having a vacuum sealer and bags to accommodate the size of meat being sealed. Start off with dry seasoning or marinade of choice. We recommend a mild or medium tasting seasoning. After multiple days a bold seasoning can overwhelm the taste of the steak. If using a dry seasoning, season the meat before inserting into the vacuum bag. If using a marinade, put the marinade in the vacuum bag prior to inserting the meat. Insert the cut of meat and vacuum the air from the bag. Once air is removed from the bag, seal the bag and place in refrigerated storage for 3-14 days. The AV-AVS vacuum sealer used in the video is a great option for butcher shops and meat shops. It is capable of sealing up to 300 packages per hour. To shop vacuum sealers and bags, visit: http://www.uspackagingandwrapping.com or call us at 1-800-441-5090!

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Wait for it

How to Cook Steak with Savour Sous Vide cooking bags For more information, recipes and to purchase, visit savoursouvide.com Also available on Amazon. Cooking the perfect steak is EASY with Savour Sous Vide! Savour is the only bag designed specifically for sous vide cooking • No more vacuum sealers or pumps • No more leaky zippers or edge seals • No melting at high temps or long cooks Our bags: • Seal food in seconds without any additional tools • Will not fail at any sous vide temperature • Work great with wet foods and marinades • Prevent freezer burn better than a typical zipper bag • Are BPA- and BPS-free

Vacuum Sealed Food – Scotch Fillet Steak. | TASTY | EASY | DELICIOUS | FOOD Hope you enjoyed this video. Please subscribe to my channel for more videos. Below are the links to my social pages: Website: http://www.claudeskitchen.com Facebook: https://www.facebook.com/claudeskitchen Instagram: https://instagram.com/claudes_kitchen/ Twitter: https://twitter.com/claudeskitchen Pinterest: https://www.pinterest.com/claudeskitchen/claudes-kitchen/

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How to vacuum seal steak properly

Steak, frozen marinated by vacuum seal bag. Must see.

Vacuum seal ribeye and other beef to preserve freshness for meal prepping, sous vide cooking and long term freezer storage.

Before you vacuum seal steak you want to make sure you slightly freeze them so that they maintain their form and juices dont ooze through the seal, breaking the integrity of the seal and getting juice into your Foodsaver

http://www.kamikazecookery.com We cook the perfect steak, using a vacuum cleaner, a ziploc bag, a blowtorch – and SCIENCE. At the same time, we explain the science behind cooking a great steak, and avoid setting fire to ourselves, somehow.

Will and Norm show you how to cook an amazing steak using just a cooler, vacuum sealer, thermometer, and blow torch.

Today we’re firing up the vacuum chamber and the stove to see if we can cook a steak in a vacuum. How does it compare to a normal steak? Check out the TKOR Shop: http://bit.ly/2UCNpEb See What Else We’re Up To: TKOR Discord: http://bit.ly/2LTTRoy TKOR Reddit: http://bit.ly/2XOFn0m TKOR Instagram: http://bit.ly/2Ihef1j Nate’s Instagram: http://bit.ly/2CZx05F Calli’s Instagram: http://bit.ly/2YWWrya TKOR Facebook: http://bit.ly/2Kl2zgr TKOR Pinterest: http://bit.ly/2InY0iT Send Us Some Mail: TKOR 1881 W Traverse Parkway Ste. E #221 Lehi, UT 84043 Business Inquiries: For sponsorship requests or business opportunities please contact us directly: http://bit.ly/2VwFw3x Royalty Free Music from Epidemic Sound: http://bit.ly/2YZS8SH WARNING: This video is only for entertainment purposes. If you rely on the information portrayed in this video, you assume the responsibility for the results. Have fun, but always think ahead, and remember that every project you try is at YOUR OWN RISK. ✌️👑 RANDOM NATION: TRANSLATE this video and you’ll GET CREDIT! Click Here: http://bit.ly/2sCtj4e Want credit TRANSLATING other videos? Click Here to see where else you can contribute: http://bit.ly/2UFOm1O This video is dedicated to our friend and founder Grant Thompson- the one and only King of Random. Click here to to see our tribute to him: http://bit.ly/2MwG5bN THANK YOU!! ✌️👑

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: https://goo.gl/nl4swr ———————————————– Subscribe to my 2nd Channel: https://goo.gl/F6FH1G ———————————————– SVE Merch: https://teespring.com/stores/sve ———————————————– FOLLOW ME ON Facebook: https://www.facebook.com/Sous-Vide-Everything Instagram: https://www.instagram.com/sveverything/ ************************************************* THE EQUIPMENT I OFTEN USE IN MOST VIDEOS * SOUS VIDE EQUIPMENT * Joule Sous Vide Circulator: http://amzn.to/2mXdzRI Anova Precision Cooker WiFi: http://amzn.to/2mi76T3 Sous Vide Supreme: http://amzn.to/2s2nCtY Sous Vide Container: http://amzn.to/2merrsb Sous Vide Container Cover: http://amzn.to/2mbpTxt Tongs Tweezers: http://amzn.to/2nsiv0P Best Chamber Sealer: http://amzn.to/2hGHYF8 Cheap Suction Sealer: http://amzn.to/2mtj1Oi Chamber Bags: http://amzn.to/2fpvSzD Suction Bags: http://amzn.to/2mXfSUO Bag Holder: http://amzn.to/2vjBYp5 Mini Weight: http://amzn.to/2nF3Q2Q Pepper Grinder: http://amzn.to/2BYhNiz Large Clips: http://amzn.to/2nsunQP Stainless Steel Searing Circle Grate: http://amzn.to/2osFD3y Grate Inside Container: http://amzn.to/2pKCxIS (mine is 10×15) Rack System Lifter: http://amzn.to/2tMRNDE Sous Vide Rack System: http://amzn.to/2qu0eAK (Choose the right size for you) * EVERYTHING I USE * https://www.amazon.com/shop/sousvideeverything * TORCH SET UP * Torch: http://amzn.to/2BWYvv1 Searzall Torch: http://amzn.to/2meJLS7 Searzall (Heating Lamp): http://amzn.to/2mX8Pvl Torch Gas: http://amzn.to/2mwc5jG * SEARING GRATES * Searing Grates: http://amzn.to/2mbgI04 Round Elevated Grate: http://amzn.to/2rgnF54 * KNIVES * Main Knife: http://amzn.to/2AUAKDD Chef’s Knife : http://amzn.to/2lwnIHQ Chef’s Knife Japanese: http://amzn.to/2n6swju Sushi Knife: http://amzn.to/2mbhYAp Butcher’s Knife: http://amzn.to/2mMOLip Long Carving Knife: http://amzn.to/2mXoJWD Electric Knife Battery: http://amzn.to/2rYSk74 Cleaver: http://amzn.to/2rwCuBe Nicer Cleaver: http://amzn.to/2rlnbr6 * [More]

In the season final of #EatTheMenu, our boy ups the cost and raises the stakes by trying every cut of beef at a steakhouse. What would you order? Check out our latest merch drop at tryguys.com! Support us! http://www.patreon.com/tryguys. Join our Patreon to get videos a day early, plus, livestreams, chatrooms, BTS footage, exclusive merchandise, and more! SUBSCRIBE TO AND FOLLOW THE TRY GUYS http://www.youtube.com/c/tryguys http://www.facebook.com/tryguys http://www.twitter.com/tryguys https://www.instagram.com/tryguys FOLLOW THE GUYS http://www.Instagram.com/keithhabs http://www.Instagram.com/nedfulmer http://www.Instagram.com/korndiddy http://www.instagram.com/eugeneleeyang http://www.twitter.com/keithhabs http://www.twitter.com/nedfulmer http://www.twitter.com/korndiddy http://www.twitter.com/eugeneleeyang FEATURING Chef Travis Strickland @ChefTravisStrickland Hughie Stonefish and his goddaughters Jacqueline, Jada and Jordan @hughiestonefish EDITED BY Rob Seidel ADDITIONAL CREW Director of Photography – Alonso Homs SPECIAL THANKS Baltaire http://www.baltaire.com/ Skyler Okey, White Oak Communications THE TRY GUYS The #TryGuys is the flagship channel of 2ND TRY, LLC. Tune in twice a week for shows from Keith, Ned, Zach and Eugene, the creators and stars of The Try Guys. MUSIC Licensed from AudioNetwork SFX Licensed from Audioblocks VIDEO Licensed from Videoblocks Official Try Guys Photos By Mandee Johnson Photography | @mandeephoto 2nd Try, LLC STAFF Executive Producer – Keith Habersberger Executive Producer – Ned Fulmer Executive Producer – Zach Kornfeld Executive Producer – Eugene Lee Yang Producer – Rachel Ann Cole Producer – Nick Rufca Production Manager – Alexandria Herring Editor – Devlin McCluskey Editor – YB Chang Editor – Elliot Dickerhoof Assistant Editor – Will Witwer Social Media Manager – Allison Bagg Camera Operator – Miles Bonsignore Sound Operator – Kasiemobi Udo-okoye Production Assistant: Sam Johnson