Sous Vide Short Ribs and Scallops | Surf n' Turf
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- čas přidán 4. 09. 2024
- I love steak and there is nothing better! When you eat wagyu it's just amazing, but today's dish will give a wagyu steak a run for it's money. I made the most incredible Surf n' Turf of my life and the best part is, it's not expensive.
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#SousVide #ShortRib #Recipes - Zábava
“Oh this sauce is gonna be relatively healthy!”
Guga: “a ‘good’ amount of butter”
Whole real fats like butter, olive oil, and avocados actually much healthier than carbs! If you don’t believe me watch the documentary fat fiction :)
you getting your nutrition facts from the 80s? Butter is one of the better fats you can use.
The problem is actually not the butter its that people in general has become very inactive. Animal based fats is the most healthy fat you can get :)
@@JungleScene I understand that food health and safety has been skewed by politicians but a stick of butter has never been healthy, but that doesn’t mean I won’t eat it
Guga: I gonna stop talking, what you think Mao Mao?
Mao Mao: b e e f y, y o o c y, t e n d e r
Lollll 😂😂😂
absolutely amazing looking thumbnail guga! your work is unmatched when it comes to cinematography on youtube
Can't compete with that...
You don't much!
Well put! 👍🏻
Alvin Zhou is the only one that I know comes close, but he cooks a very different kind of food.
@@SVEMauMau what are you even talking about Mau Mau?
I cant watch this guys video’s without eating something, even if im full ill go and grab something else, brings my appetite right back
Same... every time, watching a Guga video...
You should watch a guga video BEFORE you eat haha
factssss. i always put on his videos when I eat lunch
@@SH7SH7SH7 True... or I will get fat really quick :D
never fails. every time I gotta bust out the grill and go for it.
Dear Guga and friends, thank you for the tasty distraction from all the craziness and turmoil that has been bombarding me on the news for the last few weeks.
Ageed!
Amen
Yes!
I turned off the news & social media recently, I'd suggest others do it, it'll ruin your mind 😁
9:00 I love how they simultaneously almost had the same reaction 🤣
"Dad I got a girlfriend!"
Everyone : * Dissapointed *
Guga : I know she doesn't look good right now, But watch this! * grabs a flame thrower and proceeds to give her a crust *
Lol
Mazel tov! Guga made some latkes! Next time try grating an onion in along with the potatoes. We always do that in my house and it adds a ton of extra flavor!
Nein
@@ishmael1555 Ja
This is true, however a little bit of allspice and a tiny amount of cumin can too. A sesame oil chili crisp is perfect to go on top
Too sadAngel is grounded for neglecting the cast iron
guga turned him into ground beef :D :D
lmfao
I like Maumau's reactions better
Even before the incident he didn't deserve it.
6:20 dudes reaction when Guga says short rib. His whole posture and energy changed.
In Austria we say „Kartoffelpuffer“ and i think thats beautiful 😂
Yes true ösi here
@@oleehuuoli9932 yesss! Hahaha
In Germany we say Reibekuchen or at least in cologne idk about the rest
@@symn2301 german is too weird in General! Hahaha
@Reiner Unfug sondern? Auch Kartoffelpuffer?😂
Me: This looks great and cheap I can make this
My wallet: yeah no
The equipment is more expensive than the food 😂
@@fn_flashy9101 I swear 😂
You could probably male the ribs in a crock pot or smoker and cook the scallops your preferred way if you lack a sous vide machine.
over here short ribs are Expensive and sadly so are scallops it looks lush
f i think so every video with short rib, eye round etc. but then i remember i live in germany and meat is fckn expensive so i cant even affort an eye round...
What’s worse than a lobster on your piano?
Crabs on your organ.
Dad joke notification squad here too...
@@TheSlavChef hello again ❤️
Feel free to go see my cooking channel if you like fancy food 🍽 and wine pairing 🍷❤️ Cheers and stay safe 😘
I love it when guga gets excited after trying the food and talks he’s too precious
I made these for my wife. They were fantastic!
I made far too much short rib for the scallops, so I took what remained and mixed in the special sauce. That, combined with a little leftover sauce from a local BBQ joint here, and these made some next-level pulled beef sandwiches!
Hey guga, I've been feeling really suicidal as of lately but your videos have made me feel a bit better. thank you
Hang in there buddy. The end of the tunnel is near and we are all with you to help you get through this.
yea man dont do anything stupid, try making some sick steaks instead :)
Play this game called soul knight. Bro I was so addicted I sat down for like 6 hours, think I'm gonna have some deep vein thrombosis (idk wot it's called)
Yo, hang in there man, dream about stakes
Hang in there. Call 1-800-273-8255 for guidance. It’ll all be okay.
I have trust issues whenever Guga says “a little bit”
* Sees Guga notification *
* Neuron activation *
lmao
Pavlov's subscriber
@@tass2001 who
DRY AGE WITH EASY CHEESE (AKA CHEESE WIZ IN A CAN)!!! 🧀
That would be wild.
NOOOOOOOOOO
Dry age with bone marrow
I let the Nutella one slide, but this is going TOO far lol!
@@Ville_Jay Not far enough I say!!!
Does the thumbnail pic , say "you dont much"?😂
Yea, first thing I noticed too... No need grammar to amazing food!
yiu dont need much
Made the sauce, and made short ribs, but at 150 F for 36 hours. Also the potatoes. Potatoes needed some garlic or onions n, but were ok. The ribs and sauce were to DIE for! TY Guga!!
As a child, I was never fond of seafood. Then when I lived in South Korea in 1985, I tasted scallops for the first time and I was HOOKED. I love most every kind of seafood now.
How warm is the food you’re eating when you finally sit down to film? Always wondered
Lol I’ve wondered the same thing!
On most cooking shows, that shit is completely ice cold. :(
Hi, I have an idea for an experiment: three peaces of steak. First steak as you normally do as control steak (seasoned with salt, pepper and garlic powder, then sous vide and seared with flame thrower). Second piece, seasoned with pepper and garlic, sous vide, then salted before searing. Third steak just seasoned with garlic, then sous vide, salted, seared and last pepper.
The reasoning behind it is that the salt extracts a lot of the juices from the meat when it's in the sous vide process. All these juices are missing in the meat, so the flavour.
Then, the pepper is burned when you use the flame thrower, so I guess it could become bitter. When you vary the times when you season it, you can see if there is a difference and what's the best way!
6:24 Moa Moa gets sooooo excited lol can’t blame him though!!!
My daughter loves that guga guitar riff. She always does a super happy dance to it
You just had to make latkes.... mmmmm Latkes. In case you were unaware, Latkes are a traditional food for the Jewish holiday of Hanukkah. A few ideas for the latkes.. Rinse the potaoto shred several times before squeezing out the moisture... Grate onions in with the potatoes (1/4 cup per lb of potato) . Instead of flour use matzo meal (Matzo "breadcrumbs") and add after draining the water out of the potatoes (1/4 cup per lb of potato) .. If you cannot find it use crushed up Water Crackers (Let the mix sit for a few minutes before frying, the crumbs will take up some of the remaining moisture). Use generous amount of salt and very generous amount of white pepper. Now if you want to go totally traditional fry them in Schmaltz (Chicken fat rendered with onions)...
the double head back at 9:02 lol
Secret tip, and I know it sounds weird but you have to try it! Soak your venison in root beer for 2-3 hours before cooking, then rinse off and pat dry before cooking. It removes all of the gamey flavour and smell. The root beer acts as a drawing agent the same way that milk does with wild poultry, it removes all the blood in the meat. It does not add any flavours to the meat either.
'' I put the sauce on top Mao-Mao! '' really had me laughing for some reason xD. It looks really good!
Shred a little onion in with your latkes honestly Binging With Babish does an amazing job showing off proper Latkes even if they're not traditional.
I would still be sold for a compilation of all your side dishes like Bacorn, Mashed Potatoes, Laktes and so on and so on ...
My favourite CZcams channel by far! Brilliant work, thanks. Love your enthusiasm
Wow we make something similar with potatoes in Romania , it's like a hash brown , we call it "toci", or "tocinei"
Good stuff
OMMYYYYGAWWWDDD!!!!! You guys are awesome. You made my mouth water big time.
Literaly my favorite CZcamsr. I just subscribed. Not knowing I didn't have both channels
Manda um abraço pra Ibiá - MG :)
really enjoy the reactions, i never thought about eating scallops but now i really want to try them.
Food guy has uploaded
Looks like it’ll be a mouthgasm episode just from the thumbnail
Uwielbiam Twoją kuchnie :-)
Po prostu KOCHAM :-)
Super nice food guga it looks amaziiiiingggg!!!!
Never forget what it says in the thumbnail guys "You don't much for amazing food!" Words to live by...if only I know what I don't much of
1:22 did he say bag?! It is a Membrane! 😂
Its a bag
@@karsten2864 Spotted the Guga noob
@@moeshehadeh7260 You talk about dry aging bags
@@moeshehadeh7260 It is a bag! Karsten is right, you talk about the umai dry aging bags .🤦♂️
5:04 Wassup, Mao Mao!!
Love the new music btw. This looks amazing.
Hey Guga, latkes are usually served with sour cream and apple sauce. The greasier the latke, the better. 👍
Guga, not sure if it's worth mentioning, but in the description of the demi glace sauce, you forgot to mention the 3 Tbsp butter. Thanks for another great video, this was a great meal plan!
I Love what you did with the Potatos, in Germany we cal it Kartoffelpuffer and we put some Applesauce on it
9:02 that simultaneous head lift
i usually do scallops at 55c(131f) and when you cut them, its literally like cutting butter! it still has a texture when you bite but its just soo good! however, to each his own! nice video, very tempting!
At 6:24 , poor Mamao (hopefully spelled right) u can see him grab his plate in anticipation but instead guga takes a sec to talk about the meat.
0:03 "welcome back to soviet everything guys"
Thank you youtube subtitles
I hate it. I've eaten already and now I'm hungry again... THANKS A LOT.
(awesome recipe 🤯❤️)
Why didn't the lobster want to share?
Because he was shellfish
YO I'M DEAD
Feel free to go see my cooking channel if you like fancy food 🍽 and wine pairing 🍷❤️ Cheers and stay safe 😘
Those Potato thingys you made are called "Kartoffelpuffer" in germany and are a staple of the local cuisiny for obvious reasons :D
For you latkes, try adding some applesauce and sour cream on top... delicious that way!
My god man. I must make that sauce. Wait. I'm wrong. I have to make all of it. Great video.
classicly, latkas should be cooked in schmaltz or chicken fat. I sometimes use duck fat instead of chicken fat.
Down here in the south we call them potato cakes and people usually make them out of leftover mashed potatoes that are close to needing to be thrown out. Although there is really no way to fix them wrong.
tip for the latke's: add one onion (white, yellow, or sweet) per 2 potatoes to the mix
Did my first ribeye souvi yesterday it my new thing Gaga thank you👍🏾🙏🏽
I fricken love this channel LOL. Even though watching the vids makes me hungry xD
You need to have some sort of contest to win a day cooking with Guga! Love you videos and have already tried several of your creations to the delight of my family. Keep doing what you do Guga!
Hey Guga, thanks for your great videos.
After watching your videos, I have three requests for future videos:
- Please try some other cattle breeds than wagyu and American beef.
- How do you clean all your pans and other cooking ustensils so they continue to be so shiny ?
- Please cook a foie gras in a terrine using sous vide.
And yes I'll repeat those requests often. ;)
"it's fire" man do i love guga 😂😂
Try putting a bit of grated onion in the latke mix
Its interesting how you make the latkes using just 1 spoon of flower.
I usually do them 50:50 of potato and flower and I am adding grated onions for extra taste.
I am officially starving! 😂😂😂
Latkes. lat-kes. :) serve with sour cream and applesauce, chives. also, grate some onion into the potatoes.
I developed a shellfish allergy, so I can't get totally behind this video. I'm still all about those short ribs though!
Subtitles: welcome back to soviet everything
Me: OUR surf n turf!
lol
In Bavaria/Germany we call these potatoe latkes "Reibadatschi". It's not an actual written word because it depends on the dialect and accent of the region of Bavaria... But that's pretty much how we pronounce it in the southern part! 😊😊😅😅
Beautiful cut 😍
Those scallops look like heaven on earth.
incredible video production, Guga
Wow, looks fabulous!
Your such a good cook it’s unreal, love your channel man
I prefer to do my short ribs at 140 for 48 hours.
They're *WAY* juicier, but just as tender.
I absolutely agree on the demi-glas, though: it's culinary *GOLD* !!!
Guga that presentation of the food was absolutely amazing ... Made me hungry
Subtitles for every video: Salt, freshly ground black pepper. Do not throw this away. I know they do not look that good right now. Mau mau. That's amazing. Everybody.
Appreciate you making the Latkes!!
making me hungry in the middle of the night
Guga, can you add a part in the video for those of us that only have 1 sous vide on how to best put these recipes that you have different items in to do properly? I assume we could do the short ribs then drop the temp down and leaving them in do the scallops along side?
nice vid. it would be awesome if you could cook some giant sea sun fish. not the tuna looking one but the giant one that is mostly collagen.. as always great work
Guga: “potato latkays”😝
Looks really good Guga. As always, excellent job fella.👍🏼😊
It went from "surf and turf better than wagyu" to "surf and turf. Its Fire!"
It's called Potato Latke, we eat it on our Hanukkah holidays.
For great latkes, mix in 1 part Onion to 3 parts Potato... and don't be afraid to try a sour cream topping... some people do Apple Sauce as well as Sour Cream topping. Don't be scared!
Latkes are great with sour cream or apple sauce (or even caviar). Try it next time, makes a huge difference!
We eat those pancakes with cottage cheese and sour cream mix. I really recomend it to you.
Made that Demi glacé sauce with Japanese style hamburger and rice. Was amazingly great. Definitely buy that Demi glacé mix! Tastes great with even ground beef! On short rib, it would be ridiculous
Now IM trying to get my salivary glands under control! Wish I could come down and eat with you guys!! 🇨🇦
Guga can you try to make ElMagos Fritas? It would be cool to see your version as well.
I would've tried adding a mini latka under the scallop/brisket/sauce
The thumbnail is right on point Guga! There's no meat channel better than yours
Guga made “драники”, cool!
You know it's good when maumau says it's beefy.
Guga we need to see an A5 Ribeye Cap steak, you've said it was better than picanha before!
Hey guga! loved this video :D
Can you try waking wagyu biltong?