Should you use the Dehydrate Method to Cook Roast Beef?
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Well, that depends on how you want to serve it. I’ve seen so many people on Facebook talking about using Dehydrate to make …
Would you be able to use the yogurt function?
I have not watched this yet but I really don't see the point of cooking meat for 6+ hours. esp as power prices have just gone sky high (and look to be going up more) I want to use the minimum power and cook things as quick as possible.
Love it! Going to try this… keep up the good work and thank you for sharing again!! 😁☺️😍
I think this is similar to a way I do in my oven sometimes. You can get the cheapest cut of meat (even eye of round) & it comes out so tender. I preheat my oven to 500. Put it in oven, cook only 15-20 minutes & then turn the oven off. As long as you don't open the oven door, in several hours, slice it thinly & you have perfectly tender wonderful pink juicy meat!
Awesome, looks very delicious, thank you for sharing!
Hi, I think this originated in the UK as an alternative to sous vide as the UK smartlid doesn’t have the sous vide option. I’ve not tried this yet but I am a little disappointed that we don’t have the sous vid function here in the uk 😿
I love your channel my husband is a truck driver and he is taking some time off to help around the house and me with the kiddos…. and has DISCOVERED the Ninja I sent him to your channel and he always telling me what YALL cooked😂😂😂
I'm in the uk. I have used this method and love it. I did it differently though. I quickly seared the beef joint 1st then put it in on 60°c for 6 hours. After the 6 hours I removed it, wrapped it in foil then wrapped it in a tea towel for 30 mins to rest. It was cooked rare, so juicy and tender
Informative, as always. Thank you! 🙂
With the newer model can you combine this method with the temperatue stick that comes with the Ninja Foodi?
I purchased the Ninja Foodie 11-1, 18 months ago. I am really getting the hang of it. Have used a lot of your recipes, and a few of my own. The one dis was, in Canada. Costco didn't provide the basket, in the box. Even though the display model showed it, above on the shelf-ugh…So had to order it, at a cost (80). I remembered you being a fan of the steel pot. In lieu of the ceramic. I see now why. Even being super careful with my utensils. Question being. Where can I purcahse my own? Finally… I've been really scared to prepare rib eye in the Ninja. Price point versus risk! Scallops, Chicken, Pork. All good. Mind testing the waters, for me? Happy Easter. Brody.
Hi Louise
Thanks for this video. I’m so glad you gave such an honest review for this roast. I have the same ninja PC OL701 and was going to do this but like you I like it medium rare and tender. So I can hardly wait until you sous vide it. As always another great educational video. Thanks so much.
I am just going to rotisserie my leg of lamb for Easter dinner and have my potatoes on a tray underneath to get some extra flavor from the drippings. Happy Easter to you and Jeff!
Wow that looks really good I don't have one of those machines but I do have an oven that has a dehydrate settings on it I'm gonna try a roast in it. I wonder if you could put him Boston Butt pork roast in it . I wonder how long it would take to cook it it would be so juicy on the inside and nice and crushed on the outside. I bought a Sousvide, tried using it a couple times I really don't like it, it does make some good scrambled eggs that I will say fluffy soft really tasty. Thanks for the video happy Easter ✌💪👏🎅🚌🌻👍
I wonder if this would work with a pork loin roast. Or maybe not because pork needs a higher internal temp?
Dehydration, Sousvide, Slow cooking, three functions to develop patience! And enjoy cooking. Happy Easter Louise !!
So, is using the dehydration method and cooking for several hours similar to cooking with Sous Vide?
I am hoping you would do some more dehydrating, like veggies, meats, so this is great. Sharon
that sounds great
I've been wanting to try that out sometime