I tried a Steak you can NEVER buy
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- čas přidán 17. 05. 2024
- Not many people have tried a steak cooked only for Royalty! Today I tried to make what's known as Peking duck but as you know I don't like poultry. So we have to change things up and make it as steak! The result is an insane picanha that I wish I knew this before!
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#cooking #food #recipe - Zábava
Guga pin my comment
Bro actually got pinned
Oyster sauce
Www
Did you know that duck's feet can't feel cold
SIMP!
DRY AGE STEAK IN OYSTER SAUCE ASKIN SINCE LIKE LAST YEAR
C'mon boys and girls, let's vote this to the top
This needs to happen someday
Sounds gross, but I always appreciate determination.
I back this idea 🤝
I did suggestions it before but I'm glad you bring this up hope guga see this
1:43 "let's just say... the tighter, the better" -Guga
Ayooooo 🤣🤣😭😭
Pause💀💀
😂😂😂
You’re 100% correct!!! The tighter, the better baby
@@GugaFoods You're my new all time favorite philosopher, finally a philosophy I agree with!
As a Chinese, seeing you guys being so happy over Peking duck and create your own "Peking Picanha" makes me so joyful
You guys really do have such a unique approach to preparing foods compared to the western world
@@bewbathis_3211 yeeeah (covid flashbacks)
@@yunodiewtf American colonization flashbacks
@@yunodiewtf So stupid
@@lunova6165You've never won a single battleships game, have you?
I love that they already gave Angel no vegetables in his portion lol
Don't pamper your children like this people, you're only ruining them.
I pray you find time in your day to laugh :)@@captainkaleb
@@captainkaleb
Frfr, don't understand people who only eat meat
its his nephew so its alright lol@@captainkaleb
@@captainkaleb Angel is an adult, and he's clearly fit so I don't see the harm.
7:28 "The Duck is Duck, the Beef is Beef" -Guga the Philosopher
A True Inspiration! 😂 Love your content. 😆
Man of beef
which makes kind of sense. although the duck in America usually don't have good quality, but in the old time, the emperor probably already sick and tired of beef and pork that's why they use Birds
Confession: I've been a lifelong vegetarian by religion/culture and my taboo is watching Guga foods, I love this channel lol
I wonder if you will like meat if you've never tried it? I've heard it can go either way for some people. I find I could give up meat, myself. I went as a vegetarian for over a year before making a decision to go back to eating meat. I found I did lose a bit of an appetite for it! but it came back to me later on.
I'm a vegetarian as well,, but I don't miss one episode. Still things i see I can incorporate into my own vegetarian meat cooking.
I was a lifelong vegetarian as well due to religion. I started eating meat especially bacon and sausage, and can say it tastes amazing. Its my guilty pleasure.
Why would you deny you're self a god given gift of beautiful nutrition and beautiful food
I've been veggie 17 years but had meat 5 times throughout that period on special occasion or by accident. If Guga cooked up something for me I would try it.
I think it's the first time I see Angel pick so many veggies with no complains, no comment, nothing whatsoever. Just eating them as it's the most perfectly normal thing to do.
I thought it was weird and went to check -- I think there might be less veggies (or none? :/) on the angel-most side of them, but hey that's a start!
I'm still glad for him.
I’m pretty sure there no vegetables at all on his 😂
There were no veggies on the baby's servings
Look again, they served him no veggies
Peking picanha reminds me of Mongolian lamb. It's basically Peking lamb, but probably different seasoning... quite garlicky in my experience. 🤤
Also, we'd never have sliced duck in our pancakes here. It's shredded or nothing! 🤣
Happy Easter to you and your family Guga!!!
Happy Easter
Happy Woman with a Peen day!
No fasting during Easter allowed! 😂😂😂
I love when they call him out on “ridiculously easy” 😂
"Was all of this, ridiculously easy to make?" 😂😂😂
this man literally makes beef wellington and is like “ridiculously easy and simple side dish”
Hes skillful
Chefs all around the world are watching your Videos Guga and hopefully adding to their menus.. I hope I hit a restaurant with your recipes one day. Looks amazing.
I hope so too!
I've done this, not with picanha, but with flank steak. I figured I make an Chinese fajita and decided to use peking duck seasoning. I didn't smoke or dry age it though. It was marinaded overnight
and how was the taste?
Pretty good, but I didn't have peking duck pancakes. I used freshly made Mexican grocery store corn tortilla, and that was the part that could have been better
I made the duck myself but I don't remember making pancakes I think I used rice. Loved the duck
@@dchang3 You can also make-do with savory crepes if you want it to taste fresh but don't have the time to make these Chinese-style crepes or make tortillas
Lovely team, so nice to see the passion for food, and not to mention the brilliant technique and hard work. Brilliant work guys, and best wishes for many years of good work together!
I been throwing the thumbs up since beginning of time you are the reason i cook and experiment you are my inspiration guga i love this channel and sous vide too this is my ritual every week much love from Kansas City Missouri !
Very cool to see you guys enjoying Chinese cuisine so much. Guga did an amazing job!
spent my childhood in beijing, really loving this appreciation yall have of my favorite food to go out for as a kid! it truly is incredible
Excellent episode with peking duck. Love the techniques used here and quite accurate on what they use in the restaurants.
DO NOT SAY "THE TIGHTER THE BETTER" WHILE DOING THAT LMAO
0:26
The duck.
Guga's best dead pan delivery
7:28 Duck is duck. Beef is beef.
"Duh Duk" -Guga, April 2024
Eating the Peking duck skin on its own is one of the best things I've ever experienced
man that all looks amazing, love it Guga... Please keep the content coming i'm beggin ya!
Love you Guga ❤ amazing recipes you got there.
Uncle Roger should be so proud of this
Uncle Roger should've been there.
@@aaronsebastian5156life is better without him.
Next Episode: PEKING EVERYTHING!
Hey Guga, I really want to see your attempt at making Georgian khinkali and different experiments with it combined with steak etc. 💪💪
Happy Easter everyone!!! about to use the flamethrower on these baby back ribs for the family, would rather smoke them and add a glaze but grandma doesn't have a grill or anything.....lol so just used some salt, msg, and guga's rub, then sous vide both racks @145 for about 3 days
You should've called it "Pekingha"
Mate, Mad Respect to you and your crew. I've been watching your show all the way from Killara, New South Wales, to Ham Lake Minnesota. Well done Bruv!
Happy Easter from Hungary!! Amazing food as always :D
Happy Easter!!!!!
Guga you need to dry-age a wagyu streak in nando's PERi-PERi hot Sauce.
guga liked it lessgoo
Yessss
@GugaFoods youtube/social media team or whomever, you may want to let the editing/audio team know that the section regarding the recteq smoker is a slightly louder audio then the rest of the video. Not sure if it was intentional or a design choice, but it stands out and makes the video flow less.
Thanks for letting me know. I’ll make sure to adjust next time.
Hi!!! Both the duck and beef look super delicious!!! Wish I was testing these. YUMS!!! Wish I could make these. Great Video!!!...🦋
Guga try peking duck but instead of separating the skin with an air pop use a syringe with marinade and insert it inside to get the skin off. Then poke a small hole or two at the bottom to let drain slowly in order to avoid the water exploding in the oil.
cutting a picanha in half like that, feels so wrong
Sadly you can't even buy duck here unless your hunting it yourself :( Extremely hard to get a hold of including restaurants.
This was very hard to watch, I’m starving here!!! Sooooo good I love you Guga
I... don't have *any* of that equipment or ingredients... I've never had duck---or half the other foods put in this video. I watch Guga's videos and honestly, I'm envious, but also inspired to cook better, even with my limited equipment and ingredients. Thank you, Guga.
As a man that used to work in a 3 Michelin Star restaurant, I can say without a doubt in England the crispy peaking lamb some places sell is the most amazing thing I've ever eaten
Mmm they did lamb but not beef? Such a waste as lamb is a bit of acquired taste for some people.
I Work in 3 Michelin star with Peking frog
@@christianjack1250 wow. Really? Sounds weird. I was front of house at Cliveden hotel. Waldo's was its 3 Michelin star restaurant. So im not a chef...But Peaking crispy frog? Sounds weird
Imagine that in a fusion restaurant, I mean duck is tasty, but it's generally pretty expensive to find. Note the picanha & other cuts of meat kinds are generally cheaper to find & can be served in more regular occasions
Duck isnt tasty. Its like tofu. Or cheap meat. It just tastes like whatever you put on it. Duck is so greasy that you just taste whatever spices are in the grease, which blocks off your tastebuds preventing you from actually ever tasting the duck.
Kinda the same as bbq where you take cheap meat and smother it in bbq sauce so that is all you taste.
@@SanityTV_Last_Sane_Man_Alive lmao u prolly got rona tastebuds or sum, i buy duck breasts from my store from time to time and its definitely packed w flavor, even if i prepare it a simple way
@@SanityTV_Last_Sane_Man_Alivewhat the hell are you talking about. have you ever had duck before?😭
@@SanityTV_Last_Sane_Man_Alive weird take. My grandma used to make duck from time to time. It was delicious, even if she literally just roasted it with stuffing and that was it. You still got that tender, juicy, meaty duck flavour. It's time you get some better duck I think. :)
@@SanityTV_Last_Sane_Man_Alive You've got a bad duck supply then. Duck breast cooked to 130-135 with salt pepper and garlic powder is like a half priced filet mignon.
Guga, you never fail to make me hungry with your food channels.
Awesome vid guys!!!
Happiest Easter, Guga, Leo, and Angel!!!
I own 6 peking ducks as pets..
I own 6 as well 2 pet 4 food😅
I hope they are delicious.
You know what to do
Guga always going above and beyond with the flavours. Great content.
Dude this is my therapy, I come home from work and watch Guga!! ❤
Dry age steaks in barbecue pringles and if you want you can also make a barbecue pringles compound butter day 14
Here's the thing with BBQ Pringles: they taste great but most of the time the seasoning is rather light
@@shadowednight1600 he should turn the pringles in to dust and make a barbecue pringles compound butter
Guga: “the tighter, the better.”
Every man on earth: “yeah, we know.”
This looked immense!!
Growing up between the 80s and 90s here in the UK, whenever we were lucky enough to get a takeaway, my dad would always order something called Bombay Duck which isn't at all what you think at first glance and was actually a dried fish dish...
Would love to see you attempt a recreation so I could stand half a chance at giving it a go at home and bringing back a great culinary memory for my dad!
Search up “bombil”. Bombay duck is known as bombil in Mumbai where it’s from, and is a fish local to that region. It’s amazing as a fish just battered and fried. Local chippy run by an Indian bloke who does that as an off menu item with Indian spiced batter.
@@risheeeesh512 you are a legend!! Thank you for this!! 🙌🏻
You've made me want to try peking duck! Also you fellas were glowing today, like y'all were dipped in happiness as well 😂
I love Peking Duck. But i think i will leave it up to the Pekinese to make it.
Ain't nothing like my weekly tradition of eating breakfast while watching Guga Foods , good video Guga!!!
I also made Peking duck from the scratch a few times. Took around three days of drying, marinading and so on. But the flavor was absolutely amazing. I really can imagine that it works with fatty beef like this extremely well. Genius idea.
The pancakes look like tortillas for tacos lol 😂
It's actually more of a crepe than tortilla
*_Duck are my favorite meat especially they skin i like them deep fried_* 👌
Watch all of your videos......love you fellas, keep cookin'; I'll keep watchin".
aight - gonna have to try that picanha - thanks for sharing tis recipe !!!
I ❤ the way Leo describes the flavors and foods. Great food commentary
@10:13, Angel is fighting with the Picanha..
haha came down here to check if anyone caught that
Hey guga, you might want to revisit the treatment of the peking duck you are attempting to make. For Crispy skin, you need to pour hot water over the skin after closing it, then apply a mixture of maltose/sugar and vinegar and hang up to dry overnight before attempting to roast...not soy sauce and sugar.
Always love your shows. Being Asian, I know how long a process is to make Peking Duck. Never thought it would work on Beef. :D Great experiment! You know you could have added a little crunch on the Picanha, by using a layer of crunchy duck skin. LOL I wonder how it would taste :D Thank you ! Can't wait for he next great experiment.
I love your food, and never have I felt more jealous of a meal you've made like I did today.....this is way too freaking hard to make.
2:01 Blud's voice just keeps getting higher and higher with every ingredient
I see steak, I see Guga, I click 🫣 Happy Easter!
Dang you should make a book! now I'm hungry and dreamin of gettin some peking duck.
What I like the best with Guga, is the childlike, nevertheless, carefully thought out curiosity with which this gentleman conducts his amazing cooking explorations. As always, thanks a lot for sharing!
I seriously gotta stop watching Guga's content on a empty stomic .. Im now super hungry :( truly looks amazing and hopefully some one put this in a restaurant so I can try it one day .. thank you for creating and sharing this with us
I don't think a food video has ever made me as hungry as this one
Feliz páscoa Guga 😊❤
This is hands down my favorite episode so far !!
You are the man Guga!
Those look sooooo deliciuos.
Incredible food. Keep cooking
Hafa Adai from Guam Guga
Oh Guga, slicing the Peking pichana looked so good man. Great job
"Duck is duck! But Beef is beef! Everybody "😂 😂 I've been a fan for years, I just realized I wasn't subscribed 🤦 well now I am. Keep it up Guga looks amazing 👏
hi guga good job making chinese food look so beautiful, you guys have good taste and wonderful production xD
Glad to see the Recteq sponsorship. I bought a RT-2500 BFG from them a little over a year ago and found out by accident they build them just down the road from where I live. Has been a really nice and super reliable pellet smoker. As with any pellet, I have a few minor things I wish they would improve but overall great smoker.
As a Chinese person whose family was from Peking this is an incredible video to watch, thanks Guga.
6:20 "was all of this ridiculously easy to make?" LMFAO yes, only a 4 day long process
Learned about hosin sauce through your channel! Gace it a shot and is a fantastic addition to making asian food!
Crazy good Guga! - Thanks! - Cheers!
I Love Guga Foods Videos 💜
6:15 The duck gets roasted, the beef gets roasted, then Guga gets roasted!
interesting result! happy easter!
hi guga i love ur video and i never tried steak before
Leo talks like when your essay is only 400 words but you need 500.
This make me want to see a more things made in a Peking duck style. Peking Bison, Peking Wagyu, Peking mutton, etc. Awesome video.
I love fusion like this.
Im doing "Bacon Al Pastor" tomorrow.
Going to dry and get the Al Pastor flavors between the brine and rub.
guga is my favorite food critic or whatever you want to call it i stay up all night watching guga
Guga you should totally grill up some Cow thymus for the boys next 'Mystery meat' video.
It's supposedly delicious... but that's what they say about Cow Heart too but I'm not adventurous enough for that.
[6:55] "if you guys have never had duck before"
I've had duck cooked blue and sliced into medallions that was more like filet mignon than chicken.
So much work
Looks good
Drink every time Guga says "Go ahead."
Thanks Guga, i now have a new culinary challenge to complete
I'll never get sick of the way he says, "Everybody."
For those without access to an air pump for the skin separation. a spoon used carefully can work fine. Just be careful not to tear the skin.
Love the video ❤😊
Guga should get a Nobel Prize for discovering and developing the Pekin Picanna. The world is thankful!
Guga, from a Chinese guy’s view, you’re making our ancestor’s proud with food experimentation🎉
P.S. try dipping the duck skin into white sugar. Those powdered kind that resembles msg. It’s super unhealthy, but it tastes godlike. Trust me. The ppl from Beijing eat like this and they love it.
Guga, I absolutely love soy garlic Korean fried chicken! I wonder how Korean fried steak would taste 🤔
Love your videos!