You all prolly dont care at all but does someone know a trick to get back into an instagram account? I was dumb forgot the password. I would love any tips you can offer me
yeah, nah, maybee.. On the grill yes, but with Sous Vide not so sure, as they are still moist and not tough. So I am coming around to cooking at higher temperatures.
I recently started using beef bullion as a way to season my steaks with amazing results. I have used bovril, better than bullion, and other bullions, but never side by side. Just an experiment idea.
This is good information. I admittedly have made some less than stellar ribeyes in the past and they were marinated. Now I know WHY they weren't so good. That, and I was probably using the wrong marinade base too. I have learned so much from you guys this year and as a result, my steaks are getting better and better each time! Happy new year to you all!
Guga thank you for all your experiments you've been doing. Learned so much that I was able to confidently serve 14 of my close friends the best steak experience in thier lives. Here's what my friends had for the main corse. - 11lbs of kagoshima A5 wagyu ribeye roast -48hr Koji rice dry aged -lightly seasoned pepper, salt, roasted Rosemary, roasted thyme and a dash of garlic powder vacuum sealed brined for 24hours - sous vide 6 hours 134f - ice bath 30min -smoked for 2 hours at 275f using hickory and cherry wood combination -seared for crispiness, grill marks, and flavor -rest 25min Sliced 1/2 inch thick and served with -Brussle sprout bacon -black truffled goat cheese + your delicious pickled onions -shirakiku rice + mizkan sushi seasoning - brown free ranged chicken AA eggs poched at 144f for 1hr -sea salt roasted shishito peppers Dessert was key lime pie to cut the fattiness I hope you you are proud of the carnivore monster I've become
Guga, you've inspired me! My family finally got me a sous vide circulator for Christmas, and im off and running. Did my first cook last night.... so good!!!!
p_too_ fresh yeah but well done is just for people who think that the pink means raw and “blood” . They’re completely missing out on the point of eating a steak, anything after medium is tough and has a different flavor. Whack, they’re scared of the color pink simple as that
Guga my friend, for the first time in my life the (cheapest) meat I cook became like butter! I haven't a sous vide system, but I have very good whiskey (brand = 3 Monkeys) Cut the meat into chuncky strips put the meat in the whiskey and waited for more than an hour. I baked bacon on your style, slowly low heat, and used the fat + butter to bake the small onions. In another thick email pan I slowly baked the meat and added the onions and fat and salt & pepper. After adding the bell peppers I used 1.5 cup of water and the whiskey. Add some spices and let it simmer for a few hours. When I tested the meat it wasn't salty enough, but when I add extra sauce. MAN, HEAVEN! Soft as butter and perfectly seasoned. Thank you Guga.
Made rack of lamb sous vide last night. Holy freaking insane! Guga finding your channels has honestly changed my life. On the rare occasion me and my wife eat out we end up feeling gross and say what a waste of money that was.
As always awesome! Thanks for your input on my messenger question re steak and freezing with salt and pepper! I am not a great cook and discovering you has changed my life!
You know I've never really had steak except for a really good pot roast and every time I watch one of your videos my mouth waters and I get jealous and wish I could have some
According to every website I can find, acid doesn't actually make meat more tender. Enzymes (such as those in pineapple, papaya, commercial meat tenderizers, and your saliva) make meat more tender. Acid just makes you salivate more (and can improve the flavor). Salt also makes meat more tender (and juicy) and marinades, like brines or dry brining, tend to have a lot of salt. I'd love to see you try an experiment where you compare the tenderness of meat marinaded in just acid and then salted after the cook vs meat dry-brined (with nothing but salt) before the cook and then acid applied afterward to make the taste similar.
I'm a simple man Guga. I only use salt and plack pepper. Blue steak. A cup of hot dark coffee. 2 oz. of whiskey. 1 pint of beer with a raw egg cracked inside. That's my everyday meal.
Experiment Suggestion: I’ll buy either a loin or a bunch of steaks at once from Costco, cut them up / trim them, vacuum bag them and freeze. I’ve been afraid to season before sealing and freezing because I don’t know what would happen. So I’ll defrost, cut from the bag and season, then re-bag for sous vide. Wondering if you can season before freezing to save time and a bag?
I would like to see an episode where you compare the membrane dry aged steak vs one done in a dry aging meat locker. I'm genuinely curious if there is any noticeable difference. You can do the vacuum seal dry age method for around $60-70 for everything. Dry agers start at like $500 on the low side.
Another great video! Guys- I have two experiments for you if they haven’t already been done: a) Compare difference in flavor between and boneless and bone-in ribeye; b) Compare the difference between two steaks both seasoned with salt and pepper but with one also including garlic powder. Thanks
I got a sous vide setup for christmas and the first things i made were mashed potatoes and burgers from Guga's videos (they both turned out great). Thanks for getting me interested in this style of cooking!
Great video. I am deployed to the Middle East I had an opportunity to have my first wagu Australian 9+ score-OMG I SEE WHAT YOU ARE TALKING ABOUT WAGU IS AMAZING. keep up the videos they help me pass the time away while away from my family
I personally are on season side. I will let Salt sit on the outside for an hour or so maybe sauce if I'm feeling saucy on certain dishes. I just feel like it's what's a lot of the juice out and it's more cost-effective the season after.
The marinate doesn't always have to be acidic as sometimes you can use Greek yogurt with spices or sometimes even wine like for a turkey on thanksgiving
Just started watching, learning a ton! All these comparisons have been awesome. First attempt was ribeyes, didn’t sear well enough. Second was pork tenderloins which came out great, enjoying the method. Thanks for teaching!
Show ideas/suggestions for confit of chicken thighs. Different times and temperature amounts. Ex: Put chicken thighs into bag with some fresh herbs, salt pepper - resembles flavors of curing which is skipped. Starting (low) Temp X for X time them go up. The thighs need to render all fat during process. The chicken is then cured & cooked ready to stay in the bag using chicken fat for storage - confit chicken thighs. I’d like to see this over 48 hours (min12) so what temp do we run to get to the 48 hours of sous vide temps. The thighs can then be warmed up and skin seared before eating.
Store only had flank steak which has almost zero fat. Marinated for 24 hours, sous vide at 129 for 2 hours, and grilled basted in butter. Even with the flank streak, this turned out amazing. Flavor is incredible.
Guga I’m only commenting because you said you read every single one. Just wanna let you know that I’ve been watching your videos for about 5 months and since then I’ve bought an Anova sous vide and have been playing around experimenting. Thank you for introducing me to a new hobby!
Hey, I really like what you do here! As soon as I watched my first episode I was hooked! I’m a meat Department Manager for a grocery store named Lucky’s Market. I have an idea for you, you should try Piedmontese beef vs Wagyu A5!!!
Guga, please try the following experiment next... Ribeye (or any decent 'proper' steak) done two ways: 1) Season BEFORE cooking, then sliced into your famous strips 2) Season AFTER cooking by slicing into you famous strips and tossing in the same seasoning as option 1 In my opinion the second is superior.
Hey Guga! Thanks for the fantastic videos. Have you made a video specifically for marinates, like different types and how long we can marinade meat? Thank you and kisses from Greece!
Guga, WOW!!! I thought you were over playing the flavors you get from sous vide. I got a basic one and first up was my specialty Tri-Tip. All I can say is I watched you doing this far far too long before trying this. I love the flavor I normally got just from the grill, sous vide on the other hand WOW! I will still fight for the bark "ends" but flavor even in the middle of this heavenly cut of tender juicy beef. Keep up the awesome work and thank you for what you do here.
I'm pretty sure that's exactly what Dexter's kitchen looks like. Don't get me wrong. I'm a huge fan of Gugga's channels. Watching "Sous Vide Everything" is what got me into cooking sous vide. But I can't help but stare at the massive knife collection in the background and wonder, "why so many knives?"
I’ve just got a sous vide machine!! I had ribs yesterday 28 hrs!!! I’ve been the butchers this morning, we got 2 ribeyes 2” thick, there in!!! I can’t wait!
can we all just appreciate that guga gets the water everywhere when he takes the steaks out of the sous vide bins just for that awesome slo mo shot
I was about to say that 😂
We take alot for granted dont we
I hope it's just for that one time slo-mo shot lol..
I have the same setup, and find myself doing a dramatic unlid move after cooking as well. Too much watching this channel :)
You all prolly dont care at all but does someone know a trick to get back into an instagram account?
I was dumb forgot the password. I would love any tips you can offer me
I like how Maumau actually tries to explain the flavor with terms other than "beefy", "tender", "juicy", "awesome", or "delicious".
He did not used to be like that. He has come a long way
That’s why he’s there
NemanjaaVidic i hate that dude, too annoying, tries being the star of the show too much.
Deathlygrim667 tbh same hes alw trynna b the centre of attention
Wait u summarised what they say in most shows! XD
I’d like to see how sous vide brisket stacks up against the traditional method
May I second this idea ??
There is three videos from them doing briskets but I don’t think any of them do a direct comparison.
Ethan Mallett yes I encourage you to
That would be a great idea. They really haven’t paid much attention to briskets other that the three but they have like 200 waygu videos?!?!?
Guga why you still teasing us? When are you going to combine your most popular videos? We want dry aged brisket Sous Vide!
"Well Done Is A Crime" is your next t-shirt.
No its not! Vegetarian is a extremely crime!
@@BanglasiaCintaSamaKamu well done equals to throwing the steak so at least vegetarians don't waste steaks :)
@@michele5040 Some people just don't understand. I 100% Agree with you.
I would buy this shirt lol
yeah, nah, maybee..
On the grill yes, but with Sous Vide not so sure, as they are still moist and not tough. So I am coming around to cooking at higher temperatures.
“This one deserves a second of silence” breaks the silence by saying this one deserves a second of silence 🤣🤣
Thought the same thing, literally not a second of silence the whole video :)
How about an experiment where you season a steak with a lot of seasoning and compare with salt, pepper and garlic powder
TheNathanator13 interesting idea
I second that.
SPG is all you need. Extra will just over power eachother and you'll end up not knowing what's what.
That looks DEEEEEEEEEEEEEEEEElichus!
Throw back for the OG fans lol
David Doperoy good times..
The real OGs remember the AMAZING era
Volume:
llllllll
lllll...
lll.....
l.......
David Doperoy what happened to him?
Isaac Tafoya I think he moved a few hours away
Your the reason that im so into meats i have now after a year of following you tried both dry age and wagyu truely a Dream come true
William Schou Nilsson u lucky duck
Is wagyu worth 200$
I recently started using beef bullion as a way to season my steaks with amazing results. I have used bovril, better than bullion, and other bullions, but never side by side. Just an experiment idea.
OXTAIL! We need an oxtail experiment
Foster Ngowe Dry Aged Oxtail
Yes!!!
This is good information. I admittedly have made some less than stellar ribeyes in the past and they were marinated. Now I know WHY they weren't so good. That, and I was probably using the wrong marinade base too.
I have learned so much from you guys this year and as a result, my steaks are getting better and better each time!
Happy new year to you all!
Guga thank you for all your experiments you've been doing. Learned so much that I was able to confidently serve 14 of my close friends the best steak experience in thier lives.
Here's what my friends had for the main corse.
- 11lbs of kagoshima A5 wagyu ribeye roast
-48hr Koji rice dry aged
-lightly seasoned pepper, salt, roasted Rosemary, roasted thyme and a dash of garlic powder vacuum sealed brined for 24hours
- sous vide 6 hours 134f
- ice bath 30min
-smoked for 2 hours at 275f using hickory and cherry wood combination
-seared for crispiness, grill marks, and flavor
-rest 25min
Sliced 1/2 inch thick and served with
-Brussle sprout bacon
-black truffled goat cheese + your delicious pickled onions
-shirakiku rice + mizkan sushi seasoning
- brown free ranged chicken AA eggs poched at 144f for 1hr
-sea salt roasted shishito peppers
Dessert was key lime pie to cut the fattiness
I hope you you are proud of the carnivore monster I've become
guga remember when you promised to do wagyu chicken? still waiting
wagyu is a breed of beef, not chicken
Conrad Myers he means the wagyu version of chicken. like how he did the wagyu version of pork aka iberico pork
Nori common mistake as pointed out Wagyu is a breed of Japanese cattle, however the equivalent would be Jidori chicken
Nori Good kk LOOOL L LOOL ll
@@grifossyl its the chidori
Its my jutsu that i learnt from my sensei kakashi hatake
Guga, you've inspired me! My family finally got me a sous vide circulator for Christmas, and im off and running. Did my first cook last night.... so good!!!!
Experiment: Store Bought vs Butcher vs Meat shipping company (omaha, grand western, etc.)
:D
"its like the steak took a sh*t in my mouth" was the best thing I've heard in a while.
“Well done is a crime” - mau mau
Please put that on a shirt guga
Then I must have married the world's cutest criminal. The rarest I can get her to go is medium-well, and she has to be in a daring mood for that.
Lunay LeZarde you should do a blind fold test lol I’m sure she’d love the medium rare steak
p_too_ fresh yeah but well done is just for people who think that the pink means raw and “blood” . They’re completely missing out on the point of eating a steak, anything after medium is tough and has a different flavor. Whack, they’re scared of the color pink simple as that
Guga my friend, for the first time in my life the (cheapest) meat I cook became like butter! I haven't a sous vide system, but I have very good whiskey (brand = 3 Monkeys) Cut the meat into chuncky strips put the meat in the whiskey and waited for more than an hour. I baked bacon on your style, slowly low heat, and used the fat + butter to bake the small onions. In another thick email pan I slowly baked the meat and added the onions and fat and salt & pepper. After adding the bell peppers I used 1.5 cup of water and the whiskey. Add some spices and let it simmer for a few hours. When I tested the meat it wasn't salty enough, but when I add extra sauce. MAN, HEAVEN! Soft as butter and perfectly seasoned. Thank you Guga.
Bruh MauMau hittin the gym, homie gettin swole! 💪🏼
Or fat!!
fat swole lol
its all beard lol
Fuckin thicc boi 😂😂😂😂😂😭
Or bulking
I’m actually doing this as well. Last night just cooked skirt with rub. I have the other half in marinade in the fridge.
Made rack of lamb sous vide last night. Holy freaking insane! Guga finding your channels has honestly changed my life. On the rare occasion me and my wife eat out we end up feeling gross and say what a waste of money that was.
As always awesome! Thanks for your input on my messenger question re steak and freezing with salt and pepper!
I am not a great cook and discovering you has changed my life!
You guys have officially made a steak science channel lol very educational on top of the delicious food you make!
You know I've never really had steak except for a really good pot roast and every time I watch one of your videos my mouth waters and I get jealous and wish I could have some
Will you ever do a giveaway where you bring someone to you and cook them some Guga STEAKS!!!???
According to every website I can find, acid doesn't actually make meat more tender. Enzymes (such as those in pineapple, papaya, commercial meat tenderizers, and your saliva) make meat more tender. Acid just makes you salivate more (and can improve the flavor). Salt also makes meat more tender (and juicy) and marinades, like brines or dry brining, tend to have a lot of salt. I'd love to see you try an experiment where you compare the tenderness of meat marinaded in just acid and then salted after the cook vs meat dry-brined (with nothing but salt) before the cook and then acid applied afterward to make the taste similar.
I'm a simple man Guga. I only use salt and plack pepper. Blue steak.
A cup of hot dark coffee.
2 oz. of whiskey.
1 pint of beer with a raw egg cracked inside.
That's my everyday meal.
1960's Clint Eastwood username checks out
@@raphlifts420 What? I just had 3 whiskeys with my dinner, partner....
Experiment Suggestion: I’ll buy either a loin or a bunch of steaks at once from Costco, cut them up / trim them, vacuum bag them and freeze. I’ve been afraid to season before sealing and freezing because I don’t know what would happen. So I’ll defrost, cut from the bag and season, then re-bag for sous vide. Wondering if you can season before freezing to save time and a bag?
Simply the best videos out there! Great job Guga. Keep them coming.
I have never had a steak in my life yet I love watching your amazing videos.
I would like to see an episode where you compare the membrane dry aged steak vs one done in a dry aging meat locker. I'm genuinely curious if there is any noticeable difference. You can do the vacuum seal dry age method for around $60-70 for everything. Dry agers start at like $500 on the low side.
Another great video! Guys- I have two experiments for you if they haven’t already been done:
a) Compare difference in flavor between and boneless and bone-in ribeye;
b) Compare the difference between two steaks both seasoned with salt and pepper but with one also including garlic powder.
Thanks
*Looking at a couple girls*
I know they don’t look that good right now, but watch this!
*Hands buddy shot of tequila*
Classic
Nice lol
Paul Wall underrated
DWAA DWah dw'dw'dw'DW dw'dw'dw'DWAA dwww'DWWAHHH'DWaa
I actually spat out my water I’m not even joking
I got a sous vide setup for christmas and the first things i made were mashed potatoes and burgers from Guga's videos (they both turned out great). Thanks for getting me interested in this style of cooking!
When are we going to get the “microwaved wagyu experiment” ??
That would. Be such a waste
@@father2518 Which is the point
I just picked up a SV. Watching your videos has really helped me make a good steak! TY
Guga how about an experimet "dry aging a steak With the seasoning" ??
I was literally thinking that to myself this morning, you my sir are a mind reader
Wouldn't the salt draw out all the moisture?
@@AntwanMounir i think putting very little amout of salt would do the job or even not putting at all while dry aging. im very curious about this tbh
Great video. I am deployed to the Middle East I had an opportunity to have my first wagu Australian 9+ score-OMG I SEE WHAT YOU ARE TALKING ABOUT WAGU IS AMAZING.
keep up the videos they help me pass the time away while away from my family
Do a basting with pizza chains garlic sauces (dominos, Pizza Hut, papa johns)
You should make a video going over all your favorite knives hanging in the back. I’ve always wanted to learn about some of them
The way he talks when he cooks
👌👌👌😤😤😤
I personally are on season side. I will let Salt sit on the outside for an hour or so maybe sauce if I'm feeling saucy on certain dishes. I just feel like it's what's a lot of the juice out and it's more cost-effective the season after.
8:46 😂😂look at his expression
so glad to see how far this channel has come. Love you guys
Hey happy New Year’s Eve good cooking man
Your channels have kicked my cooking game to a whole new level with Sous vide. Thank you!
"maumau you are a freaking expert"
Guga 2019
The marinate doesn't always have to be acidic as sometimes you can use Greek yogurt with spices or sometimes even wine like for a turkey on thanksgiving
Greek yogurt actually contains lactic Acid and wines also contain acids as one of their 4 parts.
I really would like to see if dry aged pork is gonna improve the taste as the cow meat does. :p
Great video as always!
Also dry aged chicken and fish
up
Aslamnur Fikri delicious dry aged food poisoning
I'm a simple man. I see "STEAK" in the title, I click and I like the video. Keep up the great vids Guga!
3:48 That’s what I tell every girl I meet 😂
ur mum is the only girl u meet if u act like that man
skinnylegend - It’s called a joke man
Great video! Canyou please talk about which grills you use and for what .
Experiment: How does Halal beef taste or compare differently?
It doesn't.
2:53 "Even though it's a tougher cut of meat? Sous vide can cook it to perfection 😎" love your delivery keep it up
Guga when are you going to make the halal, kosher & normal steak comparison?
I'm really excited to see the results 😁
I would love to see this
Just started watching, learning a ton! All these comparisons have been awesome. First attempt was ribeyes, didn’t sear well enough. Second was pork tenderloins which came out great, enjoying the method. Thanks for teaching!
Make 5 differents burritos with 5 different meats and sauces.
Guga My Man Could you make a video about which Cut is the most worth Pricewise Like : Rumpsteak, Filet, entrecôte etc.
Would like to see you cook beef tongue. Also just for fun do liver, kidneys and mountain oysters.
Agree on the beef tongue idea!
I'm from Germany. So the english is not my mother tounge. But: am I right when I suggest that mountain oysters don't grow in water ?
@@peterdoe2617 That is correct! Personally, I have ZERO interest in trying Mountain Oysters!
@@peterdoe2617 Yes but they are close to the waterfall.:)
I love your videos. I've always liked cooking but the way you present cooking steaks is amazing and I've learned so much.
Can you do a wagyu skirt steak
I am so glad I found this channel! I haven’t found a great new channel in a while! Love the videos guys! Keep up the awesome work!
I vote for a t-shirt that says
remember
Well done
Is a crime
Show ideas/suggestions for confit of chicken thighs. Different times and temperature amounts. Ex: Put chicken thighs into bag with some fresh herbs, salt pepper - resembles flavors of curing which is skipped. Starting (low) Temp X for X time them go up. The thighs need to render all fat during process. The chicken is then cured & cooked ready to stay in the bag using chicken fat for storage - confit chicken thighs. I’d like to see this over 48 hours (min12) so what temp do we run to get to the 48 hours of sous vide temps.
The thighs can then be warmed up and skin seared before eating.
You just basically begged for fans to insist on a Marinaded Wagu
I’ve gotten consistent color throughout with a cast iron. I was cooking flat iron steak
Guga buys a knife every time he goes grocery shopping. 😂
Store only had flank steak which has almost zero fat. Marinated for 24 hours, sous vide at 129 for 2 hours, and grilled basted in butter. Even with the flank streak, this turned out amazing. Flavor is incredible.
My New Years resolution is to have dinner with guga for one night
I’d like to join as well.
Guga I’m only commenting because you said you read every single one. Just wanna let you know that I’ve been watching your videos for about 5 months and since then I’ve bought an Anova sous vide and have been playing around experimenting. Thank you for introducing me to a new hobby!
I live in an apartment, since I can’t have a grill what do you recommend?
Maybe a stove top griddle?
if you have a cooker hood, get a carbon steel or cast iron pan for your meat. otherwise i guess a blowtorch?
Cook in the rooftop. If you have one I guess?
- Felix 2019 lol thank you though!
@@jurisdiction1 maybe an electric grill
I would love to see an explanation of how you work out cooking times/Temps for Sous Vide. THANKS, keep up the great videos on both channels.
8:45 That look hahahaa
This was one of the most helpful SVE videos I have seen (and I have learned so much from so many SVE and Guga Foods videos). Thank you so much!
Dry-aged Burger, all in favor?
Dry aged venison , try merlot steak also create your own dry aged hot dogs like they do on porterroad
Skirt steak definitely needs marinating the vinegar is key
Loved this one.
How about something on how to turn someone around on sous vide after a first experience that left them not liking the method?
Have them cook chicken breast
Dry-age Veal :D
I know the answer. Both! They both are amazing and I could never choose!
Lul imagine being his neighborhood :) every week steak steak steak :)
Imagine grammer
Imagine critiquing someone's grammar when your dumbass doesnt know how to spell grammar lmfao
Gabeislit 777 🤣
Yea and.......
dry aging pork, chicken and duck and also make a wagyu beef wellington
Hey Guga can you make a black pepper experiment? Already ground black pepper vs freshly ground pepper..
He has a pepper video! I think he covers that
Hey, I really like what you do here! As soon as I watched my first episode I was hooked! I’m a meat Department Manager for a grocery store named Lucky’s Market. I have an idea for you, you should try Piedmontese beef vs Wagyu A5!!!
Guga! Please do a New Years Resolution Sous Vide video for meal preps with things like chicken breast, fish, rice, sweet potato, etc! Love the videos!
Awesome video. Any videos or suggestions on, cheaper cuts of beef?(London broil,eye round,etc)
Gugu, you're a legend. I learn so much from your videos. I like the fact that you show us your mistakes, so we can learn from them.
Guga, please try the following experiment next...
Ribeye (or any decent 'proper' steak) done two ways:
1) Season BEFORE cooking, then sliced into your famous strips
2) Season AFTER cooking by slicing into you famous strips and tossing in the same seasoning as option 1
In my opinion the second is superior.
I like the marinades but the dry brining I did on the Christmas prime rib was awesome
Just a tip, after the sous vide, pour the marinade into a pan, reduce by 50%, add some butter, and use it as a sauce
Great information. Thanks for the great analysis guys. Big fan here.
Hey Guga! Thanks for the fantastic videos. Have you made a video specifically for marinates, like different types and how long we can marinade meat? Thank you and kisses from Greece!
Guga,
WOW!!! I thought you were over playing the flavors you get from sous vide. I got a basic one and first up was my specialty Tri-Tip. All I can say is I watched you doing this far far too long before trying this. I love the flavor I normally got just from the grill, sous vide on the other hand WOW! I will still fight for the bark "ends" but flavor even in the middle of this heavenly cut of tender juicy beef. Keep up the awesome work and thank you for what you do here.
I love the idea, I never marinate my steaks so this was a really interesting video.
What a great video and thanks for doing this experiment. Happy New year's to you and your group
Finally he’s getting to the stuff I’d like to know. I thoroughly enjoyed the grilled vs pan seared video.
As usual, top quality informative video. You guys are essential viewing. Great woek
I'm pretty sure that's exactly what Dexter's kitchen looks like. Don't get me wrong. I'm a huge fan of Gugga's channels. Watching "Sous Vide Everything" is what got me into cooking sous vide. But I can't help but stare at the massive knife collection in the background and wonder, "why so many knives?"
I’ve just got a sous vide machine!! I had ribs yesterday 28 hrs!!!
I’ve been the butchers this morning, we got 2 ribeyes 2” thick, there in!!! I can’t wait!
I always get excited to watch steak videos especially when about to cook my own soon. Just got a grass fed ribeye to eat.