Should you use the Dehydrate Method to Cook Roast Beef?

[@michaelb2685]

I saw someone on Reddit had done this cook and it blew my way of thinking. After doing a search your video popped up and it helps me to understand. Thanks.

[@SmitmanUk]

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

[@TheSaltedPepper]

Sounds great!

[@michealardron5195]

@@TheSaltedPepper Have made this twice. 6hrs at 140 Fahrenheit (60c UK), letting it rest is a good idea I think (Nothing lost). The second time the beef was the most tender I have ever eaten, same cut of beef, which leads me to believe that sometimes it is the particular piece of meat. Not all pieces of meat are equal so I think the longer cooking time helps. I think of it like a sousvide without the water !

[@nicki_d]

I NEVER would have thought to dehydrate a roast, but yours looks really good. And thank you for the honest review. I have to say, the fact that you admitted that it's not your favorite and gave other options makes me respect you more

[@TheSaltedPepper]

Thank you! Not everything works out perfectly and I believe 100% in honesty above anything else.

[@Angel283]

Agree 100%

[@jorabie9777]

I love the clarity of your directions.

[@marilenatzortzi5175]

Thank god I discovered this channel today! I love the fact that you speak so accurately and scienc-ey style that I always search for from culinary videos.

[@FaithandFun-w6q]

Awesome, looks very delicious, thank you for sharing!

[@gauner8276]

Dehydration, Sousvide, Slow cooking, three functions to develop patience! And enjoy cooking. Happy Easter Louise !!

[@TheSaltedPepper]

Hope you had a Happy Easter!

[@agreenerme3372]

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😂😂😂

[@TheSaltedPepper]

I LOVE, LOVE, LOVE this!

[@poppywilliams8404]

That looks good! You just kicked me um...to the delish zone! Always ready to taste new dishes! Yummy, yum! Waving to you from south Georgia-land of best Peaches, boiled Peanuts, & Vidalia onions!

[@dougiemac8417]

I am so enjoying your videos. You are an excellent instructor!!! 👍🏾👍🏾

[@TheSaltedPepper]

Thank you so much 🤗

[@NemoBlank]

Bought one of those at a second hand place and was kind of reluctant to try it out and waste good roast on a pressure cooked mess. Thanks for the great tip on using dehydrate. It came out perfect just doing exactly what you did.

[@TheSaltedPepper]

Glad you liked it!

[@Reinolds_Recipes]

Love it! Going to try this… keep up the good work and thank you for sharing again!! 😁☺️😍

[@TheSaltedPepper]

I hope you enjoy it!

[@tamarafearing7121]

Thanks for your time and review. Will save me a lot. I think I’ll pass on this method…. Love all the information you provide! Keep it up!

[@TheSaltedPepper]

Thanks so much! For some people, they love this method, but it's not for everyone that is for sure!

[@suziekiehn5553]

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.

[@TheSaltedPepper]

I did prefer the sous vide!

[@safibahgat5164]

Hi , what is the brand name of your air fryer , please ?

[@mdketzer]

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!

[@TheSaltedPepper]

I hope you had a very Happy Easter.

[@sharonmacintyrebarrett8572]

I am hoping you would do some more dehydrating, like veggies, meats, so this is great. Sharon

[@TheSaltedPepper]

I'm going to do more this summer with veggies, fruits, and hopefully get to beef jerky which I have a recipe for and just have never done a video/post on it yet.

[@BintyMcFrazzles]

I LOVE BEEF! I only got my Ninja and I already love your channel. Definitely going to try this.

[@TheSaltedPepper]

Thanks so much!

[@PegAMurphy]

that sounds great I've been wanting to try that out sometime

[@TheSaltedPepper]

It works for certain cuts and I would only do it if you like your beef rare to medium rare, possibly medium, but no more than that. Slicing it thinly is the key.

[@PegAMurphy]

@@TheSaltedPepper that's the only way you're supposed to eat steaks 🍽

[@PegAMurphy]

oh btw that looks delicious

[@PegAMurphy]

happy Easter everybody 🌅🐰🌸🐣

[@karenlenice9274]

You've done it again! Love watching your videos. Do you have a cookbook? I would love to have it! If not, can you recommend a good instant pot recipe book?

[@TheSaltedPepper]

Thanks! I have a digital Fall inspired cookbook called Flavors of Fall. My website is also a great resource. Here is the link: thesaltedpepper.com

[@karenlenice9274]

@@TheSaltedPepper I will get that downloaded, thank you! I am trying to back up all my recipes with written or copied recipes.

[@catniplightpaw]

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 😿

[@TheSaltedPepper]

I think that, too! I know, it's so unfortunate that you don't have the sous vide function! I've been suggesting that people in the UK look for the stand alone ones because it is such an awesome way to cook meat perfectly each and every time!

[@steviefras]

Love your Chanel by the way!! For me, the dehydrate mode is a replication of low and slow cooking in a smoker or kettle bbq. When I do this on a bbq I cook at around 120c and go for an internal temp of around 95c. That way all of the fat and connective tissue breakdown and meat is super tender. If you spritz with apple cider/water mix hourly you keep moisture, and wrap in foil with a splash of beer inside for the last hour or so. Works on the bbq, may be worth trying in a ninja?

[@TheSaltedPepper]

Thanks!

[@ifyeverett3526]

Amazing. Is it the same as a slow cook function but lower temperature?

[@TheSaltedPepper]

Not really. It's a dry heat where slow cooking is more of moist cooking environment.

[@Chefsantatravels]

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 ✌💪👏🎅🚌🌻👍

[@99zanne]

I have done that in my oven on low for over 15 hours - I stuck the thermometer in it to check that it got to where I wanted, put on a rack in foil lined roaster, and started late in afternoon and cooked overnight - it was excellent. I used a BBQ rub on it called Dixie dirt, and it was tender and shredded as u looked at it. Recommend.

[@77leofi]

Informative, as always. Thank you! 🙂 With the newer model can you combine this method with the temperatue stick that comes with the Ninja Foodi?

[@TheSaltedPepper]

I don't think the probe works with the dehydrate function.

[@hayleymariemills]

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!

[@TheSaltedPepper]

This is the opposite of that, but has similar results. I like the high heat approach a little better, honestly.

[@brodyblane653]

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.

[@TheSaltedPepper]

I'm not sure if the stainless pots are available in Canada, but I no longer support the company that makes them due to questionable business practices. As far as the ribeye goes, are talking about a rib eye steak or a rib eye roast? I have a prime rib recipe would be the same timing as a rib eye roast and I have a video coming out on Sunday for a rib eye steak.

[@brodyblane653]

@@TheSaltedPepper Seeking guidance for the steak. Thank you!

[@jennigee51]

Would you be able to use the yogurt function?

[@TheSaltedPepper]

That temp is too low to cook the beef at all. It's probably around 115F and that just isn't high enough.

[@Ramon_the_Foodi]

So, is using the dehydration method and cooking for several hours similar to cooking with Sous Vide?

[@TheSaltedPepper]

No, completely different. Using dehydrate is a dry cooking enviroment and sous vide would be considered a moist cooking environment because the juices baste the meat at is cooks.

[@martinbrown4989]

That isnt true. Sous vide isnt moist. It is done under vacuum. Its a dry method in a plastic vacuum bag, submerged in carefully temperature controlled water.

[@deborahtroop9635]

Yes the UK group does it quite often, but then they wrap it up and let it sit for an hour. I am like you loving filet, juicy and tender. Pink showing. I don’t how the rest of states are doing, but up here in Washington State meat is pricy and I would cry if it came out shoe leather tough. I am so thankfulI I spent the extra to get the thermometer option and the 8 qt. Freezing the leftovers for meals down the road is big plus for me.

[@TheSaltedPepper]

I wonder what the point of wrapping it is, except to let it rest.

[@johnwolf1475]

why not do 120 and when the meat is 120 its rare and done?

[@melin1969]

im not sure this is the UK way ? all the groups im on they cook it for 5 or 6 hours not 2 or 3 then then air fry it for 15 mins then wrap in foil and a towel and leave for another hour before carving

[@TheSaltedPepper]

The time you cook it depends on how large the roast is and how you like to serve it. I am pretty sure the cuts of meat are a little different in the UK than they are here. Do you know what cut is mostly used in the UK?

[@cyberwip]

Consider what would happen if you continued the process, you would get beef jerky! And think about what happens when you fry a wet steak, it doesn't brown. I always paper towel the outside of beef before I start cooking it just because I like the looks of a darkened piece and because it seals the outside to let the natural moisture add flavor. I've found that: 1) paper towel surface, 2) dehydrate 1-2h, 3) roast HIGH 30min, 4) drop temp and cook - has worked best for me - It works! - timing and temperature rules!

[@bernismith374]

If you consider thin strips of beef take probably 6 hours of more to become jerky, it would probably take days, possibly weeks to dry a big piece of meat out to that extent.

[@cyberwip]

@@bernismith374 I make massive amounts of beef jerky on a regular basis, and it takes 2-1/2hr to 3hr max to complete to the perfect texture. Dehydrating an entire roast would take a long time and may never get consistent texture and flavor until it's cardboard. Nonetheless, I try to keep as much moisture as possible in the beef while it cooks, with my favorite method being Sous-Vide and a quick brush with oil (to seal) and broil to brown. This is the complete opposite.

[@JustAnotherKim]

I wonder if this would work with a pork loin roast. Or maybe not because pork needs a higher internal temp?

[@TheSaltedPepper]

I'm sure it would work, but you'd have to increase the temperature. The big question is would it be better than just baking it.

[@anniehuminski4479]

Yum!

[@johnwolf1475]

when storing the round family, top round, bottom round, knuckle or whatever term you use for the ass of the beef... cut to size and pack it in salt heavy salt all sides, it will break down teh tissue some whne its frozen, . i dont know if its her air fryer, but have no issues with these meats .. but i also only cook to about 120 degrees, mooing to rare is ok for me as ill even eat it raw,

[@bernismith374]

I love your videos and trust you implicitly but in the uk we tend to cook it for around 6 hours then give it a full hour resting wraped in foil and a towel. Its then buttery soft and not at all chewy. Also I was taught the high temp sear at the end is a safety thing. As you know all the microbes live on the outside of the meat and it needs a short blast of a few minutes to kill these microbes, as the low temp is not high enough to kill them. Maybe this is a myth but for the sake of 5 minutes, i dont risk food poisoning. If you can tell me its not necessary then im happy to believe you.

[@standom2390]

There's a trend not to eat carbs at all. Meat instead.

[@heathers9941]

Who likes chewy steak lol ??Look forward to seeing sous vide

[@dragonlord0666]

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.

[@TheSaltedPepper]

I’m not sure where you got 6 hours from because it doesn’t take nearly that long, but you can do it at a higher temp for a short time and then let it sit in the oven/Foodi and let the residual heat finish cooking it. That would use less electricity for sure. 😁

[@dragonlord0666]

every post on facebook says 60C for 6 hours then air crisp for 5-20 minutes then wrap in foil and leave for 1 hour (some do the air crisp after leaving for 1 hour). still don't see the point as I cook the meat by either pressure cooking it for 30-40 minutes then air crisp for colour or just air crisp and it's still cooked in under 2 hours (can do it in a regular gas oven in under 2 hours too)

[@TheSaltedPepper]

@@dragonlord0666 it sounds like you like your meat well done, so pressure cooking would be the way to go. If you like the results how you are doing it, no reason to change anything.

[@DoctorKindMind]

2 hours in food dryer wont do the job,, wrap it with vaccum bag and leave it for 8 to 12 h temp 75 to 80 ,, then bet on it if tender or not ,,,

[@candyqueenify]

Let. It. Rest. 😩 Y'all kill me that's why your meats end up tough