With a video that reached 400K views in five days, YouTube Channel Sous Vide Everything recorded a new experiment - Tenderising a steak with an Ultrasonic Cleaner.
So, where does ultrasonic technology come in to the process of cooking a steak, and why have the "perfectly cooked" protein-obsessed owners of this channel and their viewers been eating it right up?
Ultrasonic cleaners work by creating microscopic bubbles that implode inside the liquid in the tank, in what is called the cavitation effect.
With the steak submerged sealed in a bag and submerged in the tank, the action began.
The tiny pockets of air were able to travel through the steak due it's high water content, making it an excellent way to make the meat "noticeably more tender" and a much more superior method to using a meat pounder.
The judges put three different steaks through a test. A control steak was sous vide normally, the second was sous vide with pineapple, and the third was tenderised using an ultrasonic cleaner.
"It is so soft and so easy to bite through", said one of the hosts after taste-testing the ultrasonic steak.
Ultrasonic cleaning has been used in preparation and in the clean-up of kitchens for years, but use of the method during the cooking process is a new phenomenon that we could see put to the test with more foods in videos like these soon.
You can watch the video on the Sous Vide Everything YouTube channel below. #