Sous Vide WHISKY PORK BELLY Perfection!
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- čas přidán 13. 09. 2024
- One of the most amazing experience you can have sous vide is with pork belly, today I cook it with some whisky (Bourbon) and it turns out so amazing that my friends, flipped out about this cook. This was an amazing experience!
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HOW TO COOK PORK BELLY SOUS VIDE
I cooked it for 24hrs @ (155°F / 69°C)
* PORK BELLY INGREDIENTS *
1 cup of Whiskey (Reduced)
5 lbs Skinless Pork Belly
Season to taste with
- Salt
- Black Pepper
- Garlic Powder
- Coriander
- Five Spice
* CAULIFLOWER PURE *
4 Cups of Cauliflower
1/4 Cup Goat Cheese
2 tbsp Butter
1 Cup Muzzarela
Salt and Pepper to Taste
* Pork Belly by Grand Western Steaks
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#PorkBelly #SousVide #SlowCook
Thank you!!! SVE now 500K+ Subs I can't believe it, Cooking is my passion and your support is amazing. 🙏
On behalf of everybody else, you’re welcome. Keep up the great content bro! 👊🏼
We need to get you to a million subs now...you have too much space on your wall!
What ninja wanted to say i think is empalagoso, not empalagado(yup, im spanish)
We love you Guga, and to everyone who help you with these incredible videos!
You should hve way over a million subs my friend.. you guys are awesome and your channel and content is one of the best on you tube..you guys do a great job...
Empalagado (or empalagoso) is defined something like "overpowering taste" (in a bad way... like having a spoonful of sugar is overpowering in sweetness).
"Too Rich" or "cloying" is a nice translation.
There is also a word for that in French: "écœurant". It's a mix of disgusting and sickening, typically associated with food.
I don't even speak spanish, but from the Ninja's face, my guess is "greasy"?
Yeah, it's like when your taste buds get tired of one flavor and/or texture
so camera guy was right. MaoMao or what's his name?
Now I just want to hear ninja say, "It's is cloying"
Guga: Speed is key
Also Guga: Cooks meat for multiple hours
ik ur making a joke but just in case.
speed is key when SEARING, to avoid overcooking the meat other than the crust.
gentle cooking is key to get a good cook through the entire cut of meat.
Tubax glad you added stuff to this comment
1:31 After 24 hours, I quickly remove them from the water bath.
Guga: MauMau, how does the pork taste?
MauMau:
1. Juicy
2. Tender
3. Beefy
My brain actually lagged for a bit and wondered what's wrong with that list. fml
*Beefy*
Guga congrats on both channels hitting over 500k, you are the man keep it up guys
Thank you so much... I appreciate that, you guys are the best!
Fuken cheater, let your nephew take over one or something.
I've been waiting for that "delicious volume change" for a while! Love it! You guys are a great channel! Keep it up!
A day is not complete unless I hear Guga say "let's do ehh"!
He says lets deewww it
He says everythehhh eh hahahaha
Let’s doowih
Then you are on the wrong channel. That one is Guga Foods. This one is "I know they don't look that good right now but watch this."
Congratulations Gaga, Maumau, Ninja and Angel on two amazing channels. Keep up the great work from and Australian subscriber.
2:34 "make sure not to overcook it, or it will be too mushy" *proceeds to throw it into the spinning blades of death to make mash*
I know I’m a year late but it might as well be liquid if it was a mushy constancy lmao
Ive been watching since your first sous vide brisket about 2ish years ago guga!!! You have inspired me to cook for all my family and friends as often as possible! Love your enthusiasm, and passion. Like me, i can truely tell how much joy you take from people enjoying your food. Keep up the good work. Always look forward to the next video!
According to google translate 'empalagoso' is a word from Catalan language and it means 'cloying' in English (disgusting or distasteful by reason of excess).
It is spanish, not catalan
Toto Maloto empalagoso is an spanish word, not catalan. It can be translated as overpowered.
The catalan translation of empalagoso is embafador.
@@PAIBOL56ESP The Ninja meant exactly what Toto Maloto explained.
@@rgonzsol Well, as we can see google translate is still an imperfect technology. But thanks for clarification anyway.
I also only use it when something is too sweet or I have too much of something very sweet
4:31 old jacksepticeye 😂
I was gonna comment THIS
Reinhart Michael same
I see a sous vide everything notification i click on it. Im a man with simple needs. Congrats on 500k subs. Well deserved guga ninja mamao and angel. ❤ from Malta !
Guga I have an idea for an experiment. I came across a video where this guy "seasons his cutting board, not the steak."
What that means is he'll soak his steak in olive oil and grills it on the pan to medium rare. He then gets his cutting board and puts some butter, fresh rosemary, garlic, salt and pepper right on the cutting board.
Once the steak is done he sets it to rest on top of the seasoning, right on the cutting board. The idea of this is that the steak absorbs the seasoning and spices like a sponge and tastes better than the traditional way of seasoning first. So he says.
He then cuts up his steak and rubs it all over those juices in the messiest way.
Prove him wrong, Guga. He probably puts milk in the bowl before his cereal.
I'm curious to see what Guga thinks
I will make this TEST! Thanks for the suggestion JUAN!
He is scientifically wrong, sure it taste good because he is seasoning the whole outside of the already cut up steak instead of just the exterior. There is however, no "soaking up" action. You will get the same results as just cutting your steak, seasoning it and serving right away.
That dude lives like 30 miles away from me
You're making me a strong believer in Sous Vide!!! It's especially fun to see everyones reactions as they taste the finished product, makes me want to taste it myself.
I see pork belly, I click that thumbnail. QUICK!
Acceleration yes
I dearly appreciate the editing and volume control there.
best moment of the week is the new SVE video!
Thanks Pyro!
Is that "Cloy" Ninja meant? Congratulations for passing half million subs bros 👏🏻
Yes! Cloy (disgust or sicken (someone) with an excess of sweetness, richness, or sentiment) is the correct translation for "empalagoso"
Guga open a restaurant I’ve always wanted to eat you’re cooking
he’s not an excellent cook. he might be above average from his knowledge, but the reason the food is so good is because of the meat. he’s not that good of a cook.
@@ospinra shut up
Ospinra this man probably cooks better than your wife
If he did open a restaurant I would literally do anything to eat there
GHOST killah670 My wife is a professional chef. This guy is a youtube who literally shows you how he cooks. All he does is season the damn steak and use a grill, not that hard.
Empalagado I normally use it's when the flavor of something it's overpowering but not pleasent.
I remember this channel when it had around 10k subs. Way to build a brand and unique style, well done!
That presentation is gorgeous Guga!!👍🏻👍🏻👍🏻👍🏻
Guga...you are amazing and congrats on the 500k subs.... !!! Stay amazing !!
Guga, I think they owe you a Gold play button for getting 1 million subscribers across both of your channels.
Every single time I watch a video from you guys, I end up smiling, feeling happy and real hungry! I do not post that many reactions, but always give that thumbs up. You guys ROCK!
You guys have helped me cook so many good dishes. Excellent work! Thank you!
Brotha, your videos have improved so much over time. Thank you for the consistent quality content. You've really improved my cooking game.
Just recently got into Sous Vide cooking and I have to say I really enjoy your videos and cooking. My wife is French and thinks only the French know how to cook. Well both her and her family now think I am supper Chef. ( sorry, can't bring myself round to telling her that it's all down to you. But I will soon.)XX
Looking forward to make this recipe, looks delicious
I love your channel.. very informative and love the humor...very happy I found this channel.
Empalagoso means like an overwhelming flavor wether it be salty or sweet. An example would be like a cake with overly sweeter frosting a couple of bites in and you get “empalagado”
Congratulation for the 500k subscribers from Germany , that is a wonderful channel and you guys are making a great job. The dish is awesome again 👍👍👍
Hello, guys. Thank you for the lovely videos. I am a newbie in sous vide cooking and I am very concerned of correct time of cooking and the right way of reheating after deep freezing. It will be very helpful if you make experiment with different meat and vegetables.
I still remember when all comment got replied by Guga... Its when below 50k subs... After 500k+ subs it seems a bit impossible isn't it Guga? LMAO... Congrats for the 500k subs, been here since around 50k and will still be here until 1M subs. Witnessing Deliciousness
I had to look up what the "Chinese 5 spice" was. Here is one recipe. It contains all these ground up into equal parts:
cinnamon
clove
fennel seed
Szechwan peppercorn
star anice
I just bought it on amazon it smells amazing. I'm making the receipe as we speak
Or you could get the thing in a bottle in a chinese grocery shop
Not everyday you see Maumau have something so good to react with a table slapping!
Guga, your infectious enthusiasm is the best cure for depression. Thank you!
Just as important as the food, the presentation is always so well done Guga! How could someone resist trying everything?
Although he does nail presentation, there is no way in hell it’s just as important as the food. I’d rather have something that tastes amazing but doesn’t look good than something that looks amazing but doesn’t taste good.
Really like your videos keep up the good work
Thank you so much!
Damn I remember subbing at 10k subs. I usually doubt subbing to such low count sub channels, but the quality and content was so good I knew something was gonna come out of it. Great job Guga and a million more to you!
Are we just going to ingore the face that the called the LIME a LEMON the entire video haha
Great video as always keep it up.
Andrew Beck in South America, the green fruit we call lime is “limon”... lemon
I've found some translation for empalagado= pall on, sicken, pall, cloy. Is when you have like to much of something (some flavor , mostly happen with sweet things), but is a quick reaction. Is like you are eating an ice cream and it is really good but next minute you don't want more because the sweetness hits you.
Points At The Lime. "Put The Lemon Put The Lemon" "Its A Sin To Eat Without The Lemon" XD That Got Me Dying
Hey Guga, I saw an experiment where you cook a steak unseasoned but at the end you let it rest on all the seasoning and butter and apparently the steak soaks it up like a sponge. Might be worth trying sous vide!
David Dekalo ahh you’re talking about Adam Ragusea fam. His channels great too.
@@caglioso Yes exactly
Tried this method last night and it was amazing!!
That's a myth. Not worth the trouble. It will taste good as you're just seasoning it. There is no "soaking up" action however.
Lol i have been getting on the last couple of days just waitning for a new video. Love what you do on both channels. Keep it up Guga!
Empalogado is like “too much.”
I would say it would kind of be like saying “¡que Rico!” But in a sort of negative way (like saying a food is overpoweringly rich)
Alcohol is awesome, pork belly is awesome.
Alcohol + pork belly = Perfection!
Thanks Guga
Essence of alcohol. He boils off most of the makers mark alcohol in the begining. But yes I agree with you alcohol is amazing with meat.
Amazing video as always, man. Cheers and abraços from Paraná, Brazil! Hahaha. Congratulations on hitting them 500k!
Looks awesome. Another trick you can try is to smoke it for 30 minutes to an hour after using apple and/or pecan wood....it’s even better.
Wow guys, half a Million Subscribers! Congats guys! Another great recipe, hitting up Costco for some pork belly today! Thanks.
Thank you so much.
0:23 I was expecting "...but watch this" *guitar kicks in
You guys should do a video where you continue to film the rest of your meal. Sometimes I want to watch you eat more of it lol
Here in Panama we use the word "Empalagado" for that feeling when you eat a lot of one kind of flavour. For example when you eat a lot of chocolate, candys or something very sweet in the begining you enjoy it but when you eat a lot you just don't want eat anything sweet for a while so you say " Estoy emapalagao".
CONGRATS ON BOTH CHANNELS GUGA!
If you ever come to Italy - and I hope you will soon - just let us Italian fans know!
I tried your "guga rub" and oh my oh my ooooo my the meat tasted amazing! I received so many compliments from my guests and they asked me the question everyone asks after a great heart filled meal..."what's the secret"?...so I sent them to both your channels...
I’m going to try this week
Man Guga, your videos always make me so hungry, the food looks sooooooo good! I love your channel, keep it up.
Congrats on 500k+ subs! That pork belly and cauliflower puree looks great! Have you seen the bone marrow spread that Chef Tom made on his newest video? You should definitely try that out.
Congratulations on 500k . You deserved it brother.
Empalagado its actually used for when you get saturated of a sweet taste. or at least ist like that in Argentina
Very interesting to see how you did the cauliflower. A favourite dish in the UK is 'Cauliflower cheese', but I had never thought of mixing cauliflower puree with cheese - now I will certainly try it! Couldn't agree more about pork belly, one of the most wonderful cuts! Have you tried a recipe with pork steak from the neck? ( - fat distribution is rather similar to a beef ribeye).
Keto recipes from Guga? How lucky can one get?
Maumau expression about this pork belly is priceless)))
I found your channel because I started the keto diet lol. This channel is really awesome.
solo 500k suscriptores!! , que pasa con youtube ??, este canal debería tener ya varios millones es de los mejores canales de todos
Ahhh! That music again!
AMEZING, congrats for 500k u are awesome whit your crew
Guga, you're a genius...! Wonderful video, thank you very, very much. I now must cook with pork belly (believe it or not, never have). Cheers from Canada....!
Guga, I love your channel. Keep the videos coming.
Guga we need an Olive Wagyu test! Olive vs regular Japanese A5
I agree, however everyone seems to say that its a little too fatty/rich. will wait for Guga's advice.
Guga, you need to try making rillons. Melt sugar into red wine in equal parts, put salted bites of pork belly into a pan with it and bake hot, it’s like red wine candied bacon
You should try seasoning the cutting board method
What an amazing channel you have, thank you.
When I do a roast pork I only ever use the belly, juicy and simply delicious. So I can only imagine how delicious it must taste. Great videos keep it up
Love this channel !
Even though I don't eat pork I still watch these videos . . . Looks so good!! . . . Cook more chicken!! 😂🤣😂🤣😂🤣
No word for empalagado in English, but the best is 'flavor coating your palate' ha ha love this channel
I ate my first home made sous vide sirloin yesterday after following this channel for years...Just get one if you dont have one! The best meat I ever ate.. Im now starting to experiment with potatoes and other veggies:)
Road to 1 million let’s go!!!
Hi Guga
Please teach us how to sous vide Chinese Crispy Pork Belly.
It will be awesome.
Cheers.
I prefer the Korean style, where they give it a bulgogi marinade first.
It will probably be hard to make it crispy. To get it crispy you need to remove water from the skin, while sous viding it would literally be cooking in its juices containing mostly water.
@@Torsaaa Food research facilities in my country have concluded the best crispy skin on pork comes from sous vided meat. The slow cooking breaks down the binding cells in the skin better which makes the fluid leave the skin faster and gives more fluffy and crisp skin.
Source: Danish Meat Research Institute, DMRI,
@@Torsaaa Guga already found a good solution for that. Just look for his pancetta interpretation. Salt is the answer.
@@tobiaspoulsen6955 exactly... must find a way to pull moisture from skin after sous vide. Probably with salt and baking soda. But I'd like to see how Guga found a creative solution for it (hopefully a safe way too).
That looks amazing! Thank you!
Hi Guga! I love your channel,
I have one anova, and i like to cook sous vide, but lot of times i have to go work and I dont have time to warm up the water until gets the correct temp and then put the menu in, so i like to prepare it and cook it when i'm out of my house...
I want to propose you an experiment (i dont know if you did it already but i don't think so...)
once we have our meat baged up i would like to know if its the same or whats better, or what you recommend for people like me.
A; warm water to the correct temp then put the bag inside take it out once it ends ( Normal way I guess)
B; put the bag with natural water and let them in the pot while warming up and cook then take it out once it ends
C; put the bag with natural water and let them in the pot while warming up and cook then let them on the water until gets natural again
D; warm up the water put the bag and do not quit until water gets normal temp again
I hope to explained it well... hahahaha If you have any question please ask me!! Thanks!!!
That pork belly cut was close to super close to pork cap. Damn. Looks amazing guys!
I have tried sous vide Bacon before in a restaurant... Taste awesome... Thick slice.
That start was awesome bro and that back ground beat 🔥
Thank you for correcting Ninja about the Lemon/Lime confusion!!! It’s all over the world! They’re so different!!!
Brilliant video guys and great cauliflower keto friendly side.
The word you’re looking for is “surfeiting” or in slang, “gelat”
Ninja is the man!!!
Oh man, I was mouthwatering, it looks amazing!
Been waiting for this one guga!
The way he said black pepper was funny as hell
Hey Guga, maybe now's the time to revisit the alcohol experiment, using the reduction method to eliminate the icky bitterness that came around before?
That's an excellent video, and I'm going to try it this weekend. Only thing I don't understand, is why it goes into the water bath the second time? It's already cooked, so surely searing is enough to heat it back up?
If you roast the cauliflower in the over it ads a amazing flavour. As butter and cream in a food processor.
Guga, congrats on 500k!!! Thank you keeping us inspired to continuing to try new things in our homes!!! All the best!!!!
Guga I just made a Sheppard's pie with your bone marrow sous vide mashed potatoes and my family loved it!
Can’t wait for you to hit 1M
Find someone that looks at you the way Ninja looks at Guga's foods.
Congrats on half a million bois!!!!