I tried SPARKLING Water on $1 Steak and this happened!
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- čas přidán 4. 09. 2024
- This experiment is something I never thought of doing, but after many subscribers asking me to text this I decided to give this a try, I am so happy I did. Not only did I learn something new it was awesome to see what sparkling water does to meat.
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#Steak #BBQ #Grilling
I don’t think Guga will ever give up on trying to tenderize the eye round.
Only one best method, low and slow.
Ask him to cook beef rendang because God give you knowledge to cook rendang exclusively to cook the eye round...
use a bloody hydraulic press on the steak
@@arifnasfi801 i think he did, on the sou vide channel
@@savbeeing7376 Then you get beef jerky by adding some effort of sun drying that meat...
guga: *use flavored sparkling water instead of regular one*
also guga: it's weird it has a particular taste
Yeah I was like: "Well if your water is lime flavored then of course your steak is gonna taste different"; they should try with simple sparkling water
He acknowledged this near the end of the video
Isn’t flavoured sparkling water now soda?
@@JustWilson Yes and no. Sparkling Water is naturally carbonated water from specific springs, bottled at the source, so in addition to the carbonation, you also have the natural minerals that are dissolved into the water. Just like how sea salt from different sources will have different tastes. Soda water aka club soda is simply water that has had carbon dioxide dissolved into it, until no more will dissolve.
Personally I think club soda would work just as well as the sparkling water, as my bet is the acidic nature of carbonated water is dissolving the steak.
@@RequiemPoete the answer is absolutely NO. Soda is a augury drink filled with crap.
i put my nephew in sparkling water for 24 hours to see if he dissolved
did it work?
Would be a cool experiment
Dry age him in water! Wait wut?!
f for him
have a taste test when your done
I finally tried this method today on some steaks from the eye of round. The results were almost shocking. I never imagined anything from the eye could ever be that tender. The soda water I used was plain, and it did not leave a strange flavor on the meat. The lime flavor in your sample was almost certainly the culprit in altering the flavor of the steak.
I understand put there's a big difference between soda water and Perrier. Perrier taste different than any sparkling water. Even the original without lime have his home signature
What if they used pineapple sparkling water
@@ookibbleoo6638 really? Not sure that we can find any trace of pineapple in it 😉
Maybe the strange taste on the sparkling water one is because of the Lime flavoring. It might be worth trying it again with non-flavored sparkling water.
agreed
Absolutely
He does mention it, yeah.
yes Guga do it non flavoured sparkling!
I think the point was the flavoring cuz then there would be no enzymes right? Maybe I’m weong
This video is actually a perfect example of a research video about 'daily' things, it poses a problem, a hypothesis, followed by different experimentation methods, results, conclusions and even errors that were made, truly educational 10/10
As a veteran science teacher that recently retired to avoid the wave of lowered expectations, I wholly agree. However, our fellow citizens' jaws are typically too slack to appreciate the observation, LOL.
Nicely said 👍😊
Youre right
Too much meat used for it though
Yes he even uses a control so as to eliminate the null hypothesis 😅 I mean it could get more “sciency” with double blinding and whatnot but as it is, it’s pretty good for demonstrating the experimental method
GUGA! Have you tried doing the old Chinese way in tenderizing meat , with baking soda, cornstarch? Or even Korean style with the Asian pear? For example: ever had Chinese beef and broccoli and the beef is just fall apart,silky goodness? Not sure if that size of beef would work but would be cool to see it all go down for experiment!
QT doesn't care about fame or credit, he just wants good food. In your honor, I said "I'm super pumped for this," before reading this comment!
bring this to the top
tried that... it kinda works but its not generally worth it. The baking soda leaves the meet with a really bitter taste.
Quick timmmeeeeeee guys
Carbonic acid versus sodium bicarbonate?
Publix has many flavors of sparkling water but also unflavored. Sometimes the unflavored is sold out...
Actually, lime DOES enhance pepper. Ask a lot of Mexicans in Cozumel and the surrounding areas. They always sprinkle cayenne or chili peppers onto coconut with lime and it enhances the pepper flavor tremendously.
Eeep...thanks for that! I'll have to remember to tone down the pepper ingredients with citrus then. I like a bit of a spicy kick, but I don't want my mouth on fire lol.
I agree! The best way to eat melon IMO is with lime and pepper, the combination enhances all the players involved. Of course, adding prosciutto to the mix really makes it happen...
Chili powder, or cayenne pepper, are really good on corn.
There’s no lime in this video?
@@aleksanterironkainen8686 the sparkling water they used is lime-flavored, sparking a discussion of how it affected the flavor and how that steak seemed more peppery
He sounds like he confidently crosses his arms every time he finishes a sentence
😎
its getting a bit annoying for me bruh
Yea haha I don't understand why people talk like this
after every sentence he puts on his sunglasses and CSI music starts playing during narration
LMAO
Guga: spends $100 on wagyu fat in pursuit of steak perfection
Also Guga: makes sidedish with oven chips and spam
He didn’t actually spend 100, I looked at the website and one pack, which is more than he used was 25
Haha
@@boarbot7829 perhaps he meant 100$ as in the whole steak compared to the amount of fat. Probably just clickbait tho :/
@@Nobody-yj8yq hmmm still
So I’ve been tenderizing my insides with soda? No wonder I’m such a softy😔
Lol 😆
🤣🤣🤣🤣
LOL :') aww this made my day 😌 dw there's nothing wrong with being a softy 😋
Haha that’s awesome!!
Lololol aww I want to hug u now
I was a butcher for 10 years. We rarely ever sold these "eye of round" roasts. Mostly just cut them up and then ran them through the tenderizer machine at work for chicken fried steaks. I ended up dating a girl from Costa Rica. Her family was going to make an Eye Of Round roast, and me thinking I was an expert, I tried to speak up with my knowledge about beef and encourage them to use a different cut for a roast. They insisted to stick with Eye Of Round. Her family made amazing Eye Of Round roast, I was so impressed! That really opened my mind and wanted to learn more about other cultures and their ways of preparing and cooking meats :)
we eat eye round a lot here in Brazil too, we call it "lagarto" (lizard) for some reason lol
We like to slow cook it smothered in prepared horseradish. It comes out amazing.
what do you mean by roast, like a caldo or what?
So up next: Sparkling pure pineapple juice?
Pineapple Fanta
@@duckpwnd omg, Im going to try this tomorrow
With msg
Seriously guga get on this one please sir
@@ReMoRsEllWatson let us know how it goes
edit: spelling
Guga’s next video:
Staying In a bath of pineapple for 24 hours to see if my muscles feel more tender
Staying In a bath of pineapple, just so I can label myself as "Hawai"
The only reason guga hasn’t responded is cause he is dissolving In it right now
You'll get chemical burns
@Audiowave Songs I doubt it. Skin is extremely tough. You could run the experiment easy enough. Put a pig foot in pineapple. Just make sure it's not so submerged that the cut end is under.
@@boartank I doubt. Skin can last good ammount of time in stomach acid which is mixture of HCL and enzymes ,pineapple will made your skin maybe wrinkle and crusty because of water and sugar , but I doubt enzymes are strong enough to dissolve skin.
If you ever feel fat and unfit, just remember you would make a good steak
Mmm
All those marbling in your stomach am I right ?
@@lilypads3033 yep, i made this comment recently on this video and then deleted accidentally at 500 likes
🤦♂️
Omg. 🤣🤣🤣
@@chrisbagidney152 that’s true! I didn’t think of that! To be fair this was a joke
I had to take this suggestion for a spin...saw the video yesterday and today I marinated a 1.5 lbs tip sirloin steak not for 1 but for 2 hours and I ate the most tender and inexpensive steak EVER. I cannot thank you fellas enough!!!!
Meat has a price tag and "inexpensive" should not become a goal over "soundly produced"
@@LetBBB6345789 inexpensive in this case means a tougher part of the animal that is otherwise producing more tender and expensive cuts as well. The entire animal is never going to be comprised of tender and expensive cuts. Using the inexpensive cuts means that it is not going to waste. That is sound and practical processing.
@@emanonfox1709 Thank you for the clarification.
Did you use an unflavoured sparkling water?
2030: guga wins the nobel peace price of transforming eye round into ribeye
A blade steak is right beside the ribeye.
If you know what you’re looking for there is always one , usually two or 3 blade steaks with a tiny bit of ribeye... also a whole lot of cap and other tough stuff but it’s there
Tenderize with all kind of sparkling beverages that be interesting see difference.
Did he already do like a soda episode? Maybe im tripping, if not, a carbonated drink episode would be dope
@@michaelblesse4719 He has. But I agree. There is a big difference in sparkling water and soda. He even noted he used lime at sparkling water so maybe we will see a mix of them soonish.
@@ramensales3967 bro no disrespect but you have 1 like and my guy has 223. Ik that’s not a lot but it’s more than one 🤣🤣🤣
Koreans often use CocaCola for tenderizing meats!!! Would love to see that
Try just water maybe?
About 13 years ago I managed an IHOP. They had a steak omelette special. The steak was cut into smaller pieces but vacuum sealed in coca cola. Was amazingly tender and had an awesome taste.
Biased ? 🤣
I love steak and Coca-Cola, and your telling me you know a recipe for this? What sorcery is this? Speak Wizard!!!
How long put it in vaccum?
@@TheDragonfriday they vaccuum sealed it and froze it. It came to the restaurant that way.
@@michaelwomack2075 They diced the steak, cooked faster, marinated it in coke, they vacuum sealed it froze it. I personally would add mushrooms.
I have been tenderizing ham roasts with gingerale for about 40 years. Put the picnic ham in a big bowl pour a can of Ginger ale over it and leave it overnight draws some of the salt makes it really tender. Very similar to your steak method method
The reasoning behind the sparkling water is is its technically a carbonic acid solution (depending on band and minerals dissolved in it pH ranges from 4-5) so its the equivalent of any acidic marinade.
I thought about the same mechanism when I saw it works.
@@SimonPeter1 So is it really just the acid in the pineapple that makes it tender? Someone should send Guga some pure lab grown enzymes.
@@gheckolock81 In pineapple's case, it is an enzyme called papain which can digest most proteins, including muscle fibers.
You can actually find the purified enzyme used for food processing.
Tenderizing meat with sparkling water is a method well known and widely used in Turkey. Almost every restaurant and household uses this method.
Nice to learn that man :)
they are just too smart in their dictatorship!
I will tell my husband about this!!
it works? the movie is too long and the answer it buried!
A interesting way to marinade relatively cheap meat you want to grill that I got from my father (German here, by the by): Apply a good amount of mustard to the beef, chop an onion per ~500 grams into rings and marinade it all for a night in "Pils" (~5% beer).
It tenderizes the meat quite well and gives it a unique vlavor. No need to worry about the alcohol either, it evaporates during grilling.
How to tell someone comes from humble beginnings? They have thousands of dollars of wagyu in the freezer and still have spam in the cupboard
Spam is great. Nothing replaces spam fried rice or spam musubi
Oh man, maybe I should make some wagyu musubi haha
@@laakins spam and eggs is delicious, it basically fits somewhere between ham and bacon. Spam musubi is also amazing, marinate the Spam in a soy/teriyaki type sauce and grill it for a really nice char and then put Sriracha on it. My Hawaiian girlfriend slaps me for being a haole but it tastes awesome haha
LMFAO!!!! that part!!!
@@laakins Do yourself a favor and make a simple brown sugar glaze for it... 1/4 cup brown sugar, equal parts ketchup and yellow mustard (I always eyeball it but I think I do about 1 tbsp each, but just add to taste). You could glaze and throw it under the broiler but you really don't need to. If you're in a hurry just spread a thin layer on the spam if you make a sandwich with it.
I'm thrilled to learn this. Fresh pineapple is difficult to come by in my country (and very expensive if you find it), but seltzer is cheap and easy to get. I want to try this!
Did it work? :DD
In the Philippines we usually use to marinate meat with either pineaple or soda (sprite or 7up). We like food that has a bit of sweetness on it. And yeah it is good on tenderizing the meat.
... doesn't sound very tasty, i marinate my meat with lots and lots of chillies.
Am of a turkish bengali background
@@apostatemessiah7759 after you marinade it in salt and pepper it won't really make a difference.
we mostly do it with barbecue steaks though, the sweetness works well in barbecue
@@apostatemessiah7759 That's not what "marinate" means.
@@ROTBTB1234 Just like the other comment, that's not what "marinate" means.
@@ManifoldSky damn bro did i ask
Angel sure has weird expectations when it comes to these videos: one day he’s having dry aged wagyu picanha, the next sparkling water eyeround 😂😂😂
As someone who eats eye of round often it's good information honestly.
@@zacharykendrick2957 no doubt, I found it useful as well
Guga, make a channel called : 'gugafails' where al the failed and unreleased experiment get released
Unlike many of the other crazy methods that Guga employs, using sparkling water is something that anyone can do quite easily as it's very inexpensive and readily available. Definitely go with an unflavored variety as many in the comments have suggested as the goal is to tenderize and not do strange things to the flavor.
Guga's next steak: MSG in Sparkling water solution!
If someone ever does that, make sure to first dilute all MSG in regular water before adding to the sparkling water, otherwise the MSG crystals will provoke a nucleation of the adsorbed CO2, basically destroying the sparkling water and turning it into regular water.
This sounds like a great idea
I was just thinking about this!
@@EduardoWalcacer you sound like a man of science. Would you run into the same problem with salt?
@@David_Jr I'm a chemist :D
Basically, any powder will induce a lot of nucleation.
I know having him at your block party is a blessing because he definitely bringing something to the table.
Guga: I was not cheap in adding the sparkling water. *Adds entire $1 bottle of sparkling water*
He was breaking the bank with that one.
Slop it up, boys!!!! I haven't seen sloppy steaks this good since I used to go to Truffani's with the Dangerous Nights crew!!! That was when I was a POS. But people can change.
It’s no chicken spaghetti tho
Soon as I clicked on this video I looked for this comment. You think this is slicked back? This is Pushed back!
Am I trippin?
They would say no sloppy steaks but they can't stop you from ordering a steak and a glass of water
People CAN change...
Guga is like the uncle everyone wishes they had.
BUt with steak
Neighbor from heaven :)
Angelo explaining the flavor of the steak is like a scientist explaining physics
Yo Angelo
Yes boiiiiii
Yo Angelo
🗿
Sparkling water is interesting as it seems a LOT easier and cost effective way. Lets be honest, most people eat cheap steak because of budget constraints so many of the tools and techniques needed for tenderizing may not be available, but a bottle of sparkling water? 58 cents and wally world
You can also make your own sparkling water if you buy a carbonator which is probably worth it if you do this a lot
@@mastertrey4683 however, he used perrier, wich is a natural sparkling water, rich in minerals.
would be interesting to see the difference with ordinary seltzer
Is sparkling water that expensive in the us?
Over here in germany the basic one is 19 (euro)cents a bottle. 1.5l/50 fl oz bottle.
Same as regular bottled water.
@@jort93z perrier is about 2-3 canadian $ a bottle for 750-1L i think
@@keshlalish5586 I mean, we have expensive sparkling water as well, but I can't imagine it would make a large difference in a use case like this.
Or is that a normal/cheap brand? Looks expensive.
Here's a trick for eye of round: grind it up and make a hamburger steak. So tender. 😂
You mean burger patty, cause patties aren't close to a steak.
@@clashoclan3371 burger patties are called hamburger steaks in much of the world
@@clashoclan3371 JUST BASTE THE DAMN BURGER
Only problem is this cut with zero fat in the meat would be horrible for a burger patty :(
@@aleksanterironkainen8686 I said it would be tender, didn't say it would be great lol.
The reason the sparkling water tenderizes is that when carbonation occurs, a weak acid - carbonic acid - is a natural byproduct of the process. The pH is only 3-4.5 which is in same range as most yellow mustard. The carbonic acid is what softens the meat.
That's a clever inference but acidity alone does not tenderize meat. Adam Ragusea and other CZcams have done experiments showing and explaining this.
@@tommydijulio Let me clarify: the acid tenderizes, but the carbonation is the key! The carbonation helps the carbonic acid permeate the meat quickly (the same way it's used for removing stains from fabric). An acid, no matter the strength, would be limited to slowly dissolving starting from the outside. The carbonation speeds the entire process up while dispersing the effect evenly.
I wouldn't say it's a by product. That's just what you get when you dissolve co2 in water.
@@6Oko6Demona6 so a by product.....
@@maritza8825 my argument is that it's not a by-product, it's just a product.
Guga trying to make eye round taste good is one of my favorite ongoing bits. 20 years from now, he'll upload his 473rd attempt to improve eye round, and we'll all have a good laugh in the comments section.
The eye of round is my favorite for making a rare roast and sliced beef for sandwiches. It has a strong beefy flavor and, if you slice it thin and against the grain, it’s not hard to chew.
My mom uses Sprite to marinade steaks and pork chops and it's phenomenal.
Really???
@@apostatemessiah7759 My mom does the same, its really worth trying
pinoy?
Sprite works pinoy style.. Chicken marinate with pineapple also works tasty...
I've had success marinating tough steak in Bragg's cider vinegar and water for a couple of hours in the fridge. Works great and no vinegar aftertaste.
Try yoghurt or buttermilk.
@@BenJamin-en3jb well known for chicken recipes
I use 7-Up soda
“I mixed it well and cooked it until it was fully cooked”
There’s nobody else like guga
ah yes floor is made out of floor
Its like the medieval recipes on TastingHistory's channel. "Boil until it is enough."
@@jacobnisley6581 Ah, I see you are a man of culture as well
Veal eye round (called magatello or girello) is one of the costliest cuts you can buy in Italy. I use it for making vitello tonnato: the meat (not cut) is simmered with canned tuna, anchovies, carrots, celery, parsley, onion, one garlic clive, spices, oil, white wine vinegar, a dash of dry white wine, capers for one and a half hours, then left to marinade overnight. The next day you remove all of the residual silverskin, slice very thinly. Take out the carrots, the spices, and the celery and parsley, then uses a stick blender to blitz all of what is left in the pot to a thick sauce (if it's too runny boil it for a few minutes); if you like it, you can add a tablespoon of mayo too. Place the sliced meat in a serving dish, add the sauce, topnwith the sliced carrots, and refrigerate for a couple of hours before serving. It's a traditional dish from Piedmont.
Hey, u have to test a stake marinate in oil and little bit of vinegar. It’s taste so soft and make it’s a good stake.
i'd test with unflavored water, flavored one probably contains sugar
No the one he used has no sugar. Just carbonated water and lime flavor.
Perrier is sparkling mineral water...no flavors have sugar at all
isn't flavored sparkling water with sugar soda?
He should repeat it with club soda. My guess is, it isn't the minerals naturally present in the sparkling water, but the acidic nature of carbonated water.
@@matthewpaine6908 yeah, i just looked that up, no sugar, i was confused because in my country lightly flavoured and sweetened varieties of sparkling mineral water is sold, of course it's far less sugar than in soda
probably should have used plain sparkling water, just in case that effected the flavor.
I was thinking the same thing, that's probably what gave it the weird flavor.
when im cooking with low tier steaks, i will do it in the slow cooker, add some water, pepper, salt, garlic powder, lemmon pepper, and then throw in some aus-jus sauce packet and cook it for 3-4 hours. the aus-jus sauce really makes it taste good.
Do it with beef stock carbonated with a soda stream, I know you're mad enough to try it 😂😂
I really want to see if cutting the eye round like a picańa would yield better results. Cutting the grain for steaks.
Please guga try this!!! Can you freeze dry a steak, put it in the blender to make a powder, and make a demiglace sauce with it? I always wondered what would happen...
"Oh my God! Dude, what is this steak? It's so good!"
"It's a $1 dollar steak."
"Oh... Well that's not as fancy as it tastes... But hey, these bacon cheese fries are the bomb!"
"That's spam."
"..."
wheeze
rofl turns out it pays to know your stuff
good cooks can make cheap ingredients taste expensive
Where do I get a steak for a 1$
@@walterwhite4587 the gentlemen's club.
3:48 mmm mmm, parmesan and spam, my favourite. It sounds like a recipe sent in by grandparents who live through the war.
He sounds like he ends every sentence like this: 😏
And he treats every comma like a question mark. Gotta love Guga.
Or 20yo tinder me
Probably same person
Lmao
Dude exactly. Every sentence sounds like 'the end'.
Glad I wasnt the only one thinking that! Kinda love it!
Eye of round is "buy one, bet one free" near me. Time to get some sparkling water and have a good meal.
You're much better off doing roast beef with it and making sandwiches. The flavor will be way better and it will be more tender than treating it as a steak and tenderizing it in any way.
should not have used lime water - - I would like to know if it was just the sparkling water and not the CITRIC acid in the water that caused it to tenderize
I don't think Perrier lemon has citric acid.
totally! he wasnt testing pure sparkling water but a flavoured and carbonated water. those are different things and have probably different outcomes
acctually CO² is a acid if in water(H²CO³)
Actually I'm mentioning the citric acid because b it likely is what's altering the fkavorb of the beef, at its usually how lime or lemon flavor is added to things
@@DeathPenny i though the same
So glad I found your channel. I have a big family and almost exclusively use eye of round roast cut in to steaks every Sunday. Steaks are in cherry limeade sparkling water right now (it's all I had) and will be grilled in about an hour. Thanks Guga!
To the comments about $oda $tream and carbonating water: Just go to an air supply or welding supply store and ask for a food grade C02 tank, and buy 20 dollars worth of bits and adaptors off Amazon, you can get years of carbonation easily setup for under 150 dollars, way cheaper per serving than any other method.
wao. such intelligence. but seriously, great idea and thanks.
WAO
If you are seriously needing carbonated water for drinking or whatever then yes. For average people, getting equipment over a hundred bucks just to drink occasional carbonated water that I desire at that moment of time is not worth it. Not to mention the effort you need to put into making it after getting those equipment.
Lol 😆 I mean you're not wrong, but just drink regular water sparkling is nasty
Blast from the past, haven't seen you since mindcrack :0
His voice begins high pitch and quiet and transitions to a deep and bassey
That was bothering me. I'm glad I wasn't the only one hearing this
Editing. He starts nigh and then drops on EVERY SINGLE STATEMENT.
@@davidschmidt6013 His voice is bipolar
When u spend all your money on wagu and need food for the rest of the month!
Lemon and lime do accentuate spices , especially pepper . It is the citric acid , other acidic liquids or fruit/veg will have a similar effect.
You would be surprised how much a twist of lemon or lime , or a drop of vinegar in a sauce will allow you to distinguish flavors better , thus causing the stronger flavors to jump out more .
"I start the sentence like this, continue it like this, aNd fINisH lIkE ThiS"
-Guga
It doesn't get any better than THIS
@@Shirosaki_Ichigo SO LETS DOO ET
Lets take a moment to appreciate the fact that Guga is trying things out so we don't have to
Yeah he makes a lot of money doing so
Because I was definitely going to try this
I’m definitely going to try this! My hubby drinks seltzer all day, so we’ve an abundance of unflavored plain seltzer water. Club soda has salt so remember this if using it.
This is awesome. I definitely want to try this. I wish I could try the pineapple technique, but I'm allergic to pineapple! Sparkling water sounds like the trick I've been looking for.
Try papayas; it does the same thing.
That was LIME flavored sparkling water. Maybe that's where the weird taste came from?
yup, it was weird when he used whats basically soda
Almost as if you watched the full video before making a comment. Almost
@@herrnase4340 yup, couldn't quite watch it till the end because their assessment bugged me knowing it was lime flavored.
Guessing they noticed at the end? Wish they put something up on the screen stating that while they were tasting it
@@herrnase4340 how did they not notice the smell from it?
@@heygek2769 especially because lime perrier is strong-smelling, like skittles
3rd time asking guga to but honey on a steak and test it. It tenderizes the meat
Just lather it on to any meat before applying seasoning
he did it alr
Using sparkling water with lime is asking for a strange flavour profile.
I use like juice when cooking steak, it's not that unusual, you just have to be careful to not overpower the flavor... That's probably why all he did was salt pepper and garlic because if he went for something specific the citrus woulda ruined it.
@@TheFrogInYourClosetWatchingYou Most wouldnt want to eat a $1 cut of steak either but this isnt about a Michelin star restaurant this is home cooking and how to make a cheap cut taste good without spending a fortune.
@@TheFrogInYourClosetWatchingYou You said "most people wouldn't want to pay top dollar for a steak that is marinated in 7up"
If all you're putting on a steak is butter and basil then you already have a pretty tender meat that doesnt require this kind of work..
If you take this cut of steak and use butter and basil on it I can guarantee you'll take one bite, gag and throw it out.
Also, I wouldnt marinate in 7up, if I was doing soda I'd marinate in DP for 30/45 minutes.
My comment was regarding the lime flavored water he was using which isnt unusual at all in cooking steak... As a matter of fact on the subject of lime it's extremely common even in Michelin star restaurant to use citrus juices and drinks like lime and lemon on steaks as a tenderizer.
@@TheFrogInYourClosetWatchingYou lime is a very common flavor to pair with beef in Latin American cooking
@@teddy5004 Yeah, but that's not juice, it's whatever is used for the "lime" flavour
I personally love this method. It's just very simple and quick if you are available to do it.
I just had my wisdom teeth pulled and I'm stuck eating bland soups - I had to come to the one place I knew would satisfy my meat addiction. Thank Guga!
Guga, have you ever tried Coke? There's this legend about Coke Cola disintegrating everything in its path, being used for cleaning purposes to turn meat into mash.
Any carbonated beverage will do that. It's from the carbonic acid that makes the carbonation. You could do the same with most acids (your stomach acid does the same thing)
@@nickl7606 There's also an enzyme in cola that can help in addition to the carbonic acid.
@@nickl7606 Coca cola also has Phosphoric acid to counter the insane amount of sugar contained in it. It's in a league of its own.
Not 100% but i think he did a long time ago.
Coca Cola doesn't work as a cleaning agent. I tried using it to clean some coins as a kid and it failed big time.
Should have used flavorless perrier from a glass bottle. They don't taste the same glass vs plastic and "natural flavors" used to make it taste like lime can literally be any mix of chemicals...not natural at all. Either way, nice job Guga! As always.
Inserting $100 worth of wagyu fat into a $1 piece of steak. That’s just downright brilliant. 😂
I'm thinking about melting a Lamborghini and pouring it into my Toyota
This guy is a bonehead.
@@covidvirus2810 more like melting down the engine and pouring it into the gas
@@StuBotNYC ?
@@YourMom-sr9ub yea? What do you want? Dude is a miserable cook with a lot of youtube views and stupid ideas.
We have been marinating steaks in mineral sparkling water for ages, it makes meat very tender :D
... i never done it, probably why mine is hard and chewy
@@apostatemessiah7759 Also depends what type of cut you choose to make, how you marinade it and how you prepare it. For me I noticed, mineral water or buttermilk works best. You just need to try different styles and methods, to find out what suits you best.
I used to marinate them in coke...
But recently my country upped the taxes on fizzy drinks so that's not affordable
@@WikterRor2807 Are you sure its on every fizzy drinks,might be on sugar drinks. Mineral water is sugar free :D
@@deno202 i mean yea, it's a sugar tax.
Although funny thing is that fizzy water also got Somewhat more expensive
This is Angel's punishment for ruining your cast iron pan.
We wait him to be dry aged!
@@tanay_21real oh, hi there!
@@TheSlavChef hello
Wait what? Did I miss something?
@@MrSkytops ,....erm.... point?😆
Petition: guga makes a dry aged wagyu a5 brisket with bonemarrow
Im glad you are not afraid of spam. Went to hawaii and discovered how amazing it can be
Where the hell does this guy live he finds $1 steaks that look that good? A $1 steak in my town would look like mutated Spam.
He bought an "eye of round" roast, then cut it into steak portions. So the roast probably cost 8$ seeing he cut 8 steaks from it
Guga should do an experiment using different sodas in each steak like Coca Cola, Fanta, Sprite, Mtn Dew or Brazilian Guarana.
he did one video with coca cola
and Dr.pepper
Tonic water
I've done several different sodas for marinades over the years and recently I tried root beer. It added a really nice root beer flavor to the beef steak and tenderized the hell out of it overnight in the fridge, but it also caramelized a bit too much in my opinion due to the sugars. Probably best for pork. Mountain Dew fish or chicken, maybe?
We used to marinate cheap cuts in ginger-ale with a little garlic and soy for a couple of hours. They'd turn out very tender and were our 'marinated steak' option.
Thanks for sharing that,I'm going to try this
I don't know what are u saying about because im not a cooker, but i like it👍
@@charlestehuia9263 Rump's the best bro - affordable and good sized steak. We used it on chuck too but also bashed it, that was our 'marinated BBQ steak' lol. Are you in NZ?
@@poisontoad8007 yes
@@charlestehuia9263Kia ora e hoa! About 30 years ago I cooked at the Whāngaroa Gamefish Club and Doves Bay Yacht Club where we used those recipes. People used to come all the way from Kaitāia for our roast chook which is another kitchen hack haha 😉
That’s very unexpected. How freaking cool. My senior dad keeps complaining about how tough beef is now, and i know its just his dentures and weaker jaw muscles (86) but i want to get that proper nutrition in him! Grrrr. I have to try this as i like to make him steak or roast here and there. Ground beef gets so damned boring 😭😭😝, thank you i am glad i found this channel.
God bless you girl! Takin' good care of the Daddy!
5:42 Home Depot dads are drooling but not over the steak......... THE GRILL😂
Shut up
Here in Georgia (country not a state) it is considered a common knowledge that sparkling water is the best meat tenderizer.
I would've assumed you wouldn't use flavored sparkling water.
Right!
I'm guessing he thought it wouldn't work, and hoped the citric acid would at least do something to help out.
🍍 flavor
Lime is adding the acidic ingredient
Or at least make it Pineapple flavor to neutralize the difference.
I am from Croatia and here we do a lot of pork bbq, I use mineral water but the most aggressive one on my meat but first i season each individual piece of meat then put it in a bowl and just top it off with mineral water for 2 hours, not only does it tenderise the pork but if you put a lot of seasoning it really tones it down to a perfect level.
you should try honey dry-age, i think it would give the stake a very interesting flavour
IDEA! I’m from Argentina, use dulce de leche to dry age a steak!
GUGA: "Uhhh, it makes it tender"
MIKEY CHEN "Uhhh, it enhances the pepper"
Guga is the type of guy that gonna change cheetos to some fancy french style.
Since us muslims can't use alcohol, sparkling water is great.
You know fish and chips batter, fond sausce many things.
True i just asked my mom to try this she sayed yesss
Thought you could use it, just not drink it..? Hope you dont use aftershave, or printer inks or methylated spirit etc... they are all alcohol based, plus much morel..!
you muslims know that mohamad said, if he ever lied he should die by poisoning. he died by poisoning. the koran is a lie, so just use alcohol to your liking.
@@NovoGold but if they marinated steak with it wouldnt a little bit end up in the steak with they would be ingesting?
Is it because of the lime or sparking bit. Should do a regular sparkling.
Its the carbonation
@@superman10408 no it’s not, it’s the citric acid.
@@joey7253 then would orange juice work?
@@joey7253 the carbonation generates carbonic acid. I would guess the pH is not significantly different lime vs normal. Most of the “lime” flavoring isn’t lime juice it’s generally lime oils and artificial flavor.
I’m pretty sure lime typically enhances flavors and that’s why it makes the pepper pop. It’s used a lot in Mexican cooking as it brings more flavor out of chilies and peppers.
I am always amazed with your recipes!! 😋😋😋👍👍👍
I decided to take this a step further and use Coke, as it contains phosphoric acid. I soaked half a London broil for three hours, added some salt, garlic powder and McCormick Lemon Seasoning. Then, I pan fried it in butter. It was the most tender I've ever had, but even better, something in the coke or garlic powder melded with the lemon to make a limon flavor that is absolutely delicious!!
Does sparkling water tenderize steak? Lets make some French fries and find out........
Aka: a real world perspective on cooking meat
With some french sparkling water
It's like Michael Jackson starts all the sentences and Barry White finishes them.
ᴴᵉᵉ ʰᵉᵉ!
...
*HEYYYY.*
infuriating
Yoooooo!!!! When I read this I paused the flew out laughing.
Did you forget the kids are going to school from home now😂😂😂😂😂
Guga's friend: I arrived early!
Guga: *That's great, cause that allows me to make this perfect side dish*
I'm from argentina and we don't have spam and never had something like that. We usually have something that looks similar in bars but it's often, cheese sauce, bacon/pancetta and spring onions. Love your videos and steaks but not sure where from in Argentina should that be 👀
Hater
@@piotrjednaszewski3134 u dumb, said I love his videos
@@piotrjednaszewski3134 for setting the record straight?
@@piotrjednaszewski3134 if I was from Argentina, and someone was saying that we have a plate that we dont really have, or the description is inaccurate, you can be sure im also gonna be correcting and clarifying. What actually pisses me off is that people here will tell him hes not really Argentinian because he didnt know about that plate and the ingredients, when it was made up here in the states. Im from Puerto Rico, born and raised over there, moved to the states when I was 27, and people here have told me i must not really be Puerto Rican because I didnt know about a "Puerto Rican" food thats typical here in the states. I asked my family and other Puerto Ricans from the island, and not a single one had heard about that. If youre curious, its called a "jibarito". It does combine foods that we do eat in the island, so it is a "Puerto Rican style" sandwich, but not an authentic from Puerto Rico sandwich. It originated here in the states, probably in New York, not sure.
Hollandaise sauce might have been interesting on those fries 🍟
The follow up test has to be between club soda, seltzer and 'infused' sparkling water.
Tonic water?
Guga's fries looks like something I would cook when I'm high.
I'm a vegetarian and this was fun to watch.
You can use this technique with mushrooms.
Try this on grass and let us know if its more tender
@@ezram8511 Nah dude. Vegetarians are good people. It's the vegans you should worry about.
@@ezram8511 bruh
Lolol