Guga, I just wanted to tell you that you are the only person on youtube that I look forward to watching every week! Your videos rock! You seem like a very genuine person and just fun to be around; and I've never met you!
Guga, I’ve been watching your channel almost since the beginning and the moment I hear the “I know it doesn’t look good right now, but watch this” music, the quality of my life improves dramatically. I’ve tried a number of your recipes and they are always amazing. Keep making videos buddy. You bring joy. 😊
newbies just need attention just simply you cant dictate peoples taste buds just dnt go there that's it same as uncle roger random Asian guy that he was the most unique taste buds and has better better food preference,
If you've watched some peoples' videos, no one actually goes there :D Even Guga, afaik (maybe another youtuber), was quite shocked that there was no one there... Who knows how he keeps making money. If I were to judge based on certain chains of restaurant here in Czechia, there are a lot of asian restaurants with no visitors that have been opened for YEARS. And pretty much everyone knows that those restaurants exists just to launder money. Maybe the same is applicable to Salt Bae? Expensive restaurant that no one visits but he's fine with it because he can keep faking the orders and launder the money anyway.
@@jjacha that has nothing to do with my comment , what are you talking about? The guys baiting someone into some king of internet fight over what his opinion of food ? To much click bait goes on I’m calling out his baiting and you’re talking about money laundering why?
the flamethrower is so fun, i use it multiple times a week, 2 ribeyes yesterday, dry aged strip the day before, flat iron steak later today, 2 racks of ribs tomorrow at easter family get together, ect
Always wondered whether it is safe to use it directly on food? Does it have a charcoal / gas taste / smell / after taste? I have a "Grill Torch Charcoal Starter" and have so far only used it to kick start my grill
Guga, love your channel and welcome to the wonderful world of Pinoy Poods (Filipino)! I have a request: Would you do a Hanger Steak, Guga-style; maybe even Adobo style?
Adobo's combination of sweetness from the sugar, saltiness from the soy sauce and acidity from the vinegar really creates this perfect flavor that everyone would love.
Guga, please consider doing a video comparing using reusable silicone bags vs sealed plastic bags for sous vide. I would love to know if you find a difference between the methods!
As retired meat-cutter, one of my biggest complaints about most shortribs is that they aren't usually very tender, and if slow cooked, you lose so much flavor. This looks like the perfect method to solve both issues.
I guess my family is just good at it, then. Always moist, tender, pull-out-the-bone beefy goodness... On the backyard grill, usually, but just as good in the slow cooker... But, yes. A sous-vide adobo is probably one of the most sure-fire ways to insure the result.
Hey Guga, the recipe in the description doesn't match the video. How much Salt? Shao Sing is also not mentioned in the recipe. 400ml Water. What is it for?
I wonder if anybody ever considered that salt has a lot of sharp edges all over it, so when he sprinkles it down his arm, it picks up any sweat, cologne, or soaps on his skin. Personally that sounds really gross to me 🤢
Leo reminded me a bit of my brother in the younger days, biting a piece of each watermelon to claim it all for himself. I mean, I can't blame him succumbing to his temptations, but it's understandable that the rest of the crew also want to try it without things being 'marked'.
Those short rib looked Absolutely Delicious! I’m part Philipino and the only way I’ve had adobo was with chicken! I Absolutely Love watching your videos and get really jealous because I can’t taste what you’re making! 🤣 God Bless!
Proud filipino chef here.. thank you guga for using adobo style marinate🔥😘😘🙏🙏
Před 5 měsíci
Norwegian hobby chef here... Would you please help me understand/translate what he pours into the marinade between the dark soy sauce and regular soy sauce? I really need to try this!!
Adobo sauce is THE BOMB - the good kind, not the spicy kind that can kill Guga. Filipinos sometimes save the sauce so they can use it for fried rice, among other things.
Last time I made short ribs, it was with sous vide boneless short ribs that my wife got from a client who didn't quite know what he was doing. The ribs were fully cooked, but the fat hadn't been fully rendered and the connective tissue hadn't been broken down. So I sliced them up, braised them in a watermelon & pineapple sweet & sour sauce, served them over brown rice. They came out tender and juicy, and the watermelon juice I put in the sauce kept it from being too heavy like a lot of sweet & sour can be. Delicious stuff, I highly recommend you cooking with watermelon juice more. It's a highly underrated ingredient. How did I get the juice? Cut a slit in the skin with a hole on one end the size of a beater for a handheld mixer. Stick your mixer in there with just one beater in, turn it on low, and work it all inside to pulverize all the pulp, then strain it into a large bowl(a wire mesh colander helps for that part). You can make ice cubes out of leftover juice to preserve it for later, which also taste great in various summertime beverages.
I’m definitely going try as a lover of Japanese food with that sauce. Quick question: does anyone know which item in the description is that sauce decanter it shows on the video? I looked it at all items and do t seem to find it. Thanks
Hey Guga, I want to see you do a full Brazilian barbecue with all the ways to cook the different beef cuts, and do it in one day. Angelo can thank me now.
Short rib is why I started sous vide and built my own immersion circulator. I thought it was a crime to braise short ribs and denature that amazing meat. I sous vide my short ribs for 2 days at 134F then sear them off and serve them. Beautiful medium rare tender and juicy
You have to be careful with alcohol and sous vide. The alcohol turns into vapor but through condensation it reforms into a liquid and can't cook off. The short ribs may still have alcohol because the flamethrower might not have been prolonged enough - the reduced sauce does not. I got burned by this before via my gf who is mildly allergic.
i mean... everything else aside, most restaurants don't do much if any sous vide because the time to space ratio kinda sucks at larger scale, and as most of us know by now, it's hard to get meat as soft without that or using several times more time using something like a smoker over a 24+ hour period.
Guga calling out Salt Bae like he calls out al of his other collaborations....... My bet is Salt Bae is gonna be coming up in a future Guga showdown challenge
Guga is doing a tour of Asia. First Korean BBQ Rib Sammich, now Filipino Adobe Beef Short Rib. I would LOVE to see Guga's cook up the infamous Char Sui aka Chinese Roast Pork but with the Guga twist!
I cooked 3lbs of short ribs for 12 hours at 165 and they turned out to be a bit chewy. Should I have cooked longer at a lower temperature? The marinade was very tasty! I'm definitely going to use this recipe again.
My favorite pupil has been working on dishes like this. She's Filipino and is trying to combine my elevated French country and American style with her heritage.
Have you tried silicone bags to limit the plastic in the cook? With a few magnets, and water pressure, it create an excellent vacuum. Highly recommend!
I was impressed that Guga recommended the fork and knife for eating with instead of out of hand. In the day where cleanliness is parmount. Lastly, the salt shaker is a vessel used to prevent the spread of germs and bacteria in my view. Is it used at Salt Bae or do they always handle salt by hand? Because to me that is low class not to have a salt shaker at the table.
Here's a tip, if you can't get ahold of short rib, you can cut up a piece of chuck roast and it will have nearly the same flavor for a fraction of the price.
Most often, short rib doesn't need anything, but salt and pepper. some wood coals, and very slow cooking. Asian style is also good. I've been doing these since the '60s, What was once "peasant food," back in then day, is now very expensive.
Yep. I said it before from like a decade ago when I met my wife for the first time... Her adobo is like the perfect sauce for a steak. And look at that… it’s true!
Almost all restaurants are fleecing customers to stay afloat, especially with their steak. I spent 48 dollars on a NY Strip at a French restaurant that had a wine sauce. Not only was it smaller than I remember, but I couldn't finish eating it because of how poor the quality of meat was. It was definitely a "select" meat. Almost zero fat. They probably got it for $6 and pushed it for $48. My choice steaks from meijer I cook are better than any steakhouse I've ever been to, and that is sad. Now imagine Salt Bae charging 1k+ for a steak with some gold on it. Food industry has gone insane.
Looks delicious!! But how come you're not showing the SVE typical slide about temperature and cooking time? The only time info I got out of this is to SV it "over night", which seems kind of vague compared to other videos. Other than that, great video!!
I did not know that Guga was jealous!!! I was on a commercial fishing boat and this cook made a chicken adobe to die for. Your recipe looks close to the recipe he gave me. I have not tried it yet. Do you think this would taste great smoked? LOL
Guga, I feel for every anniv of this channel, you could make a Top 5 tier list of your most FAVORITE FOODS OF THAT YEAR! That you made Whether it be side dish or a whacky weird dish that was oddly very tasty or overload flavor steak things
My mom is allergic to the whole onion family. Garlic, Onions, Shallots, etc. How would you season a steak with that in mind? Currently we just do salt and pepper but I kinda wish we could come up with something extra.
Salt bae is the worlds greatest chef! He perfected the art of seasoning which only he has mastered! Guga can't season anything, I'll say this now but you'll never see Guga using Salt Baes techniques to season his meat that's because Guga can't from lack of skill!
I am definitely going to try this! I am a little confused and hope you can help me. When I watch the recipe for the sauce/marinade is different on the video vs what is listed above. What am I missing?
GUGA: You've gotta dry age some steaks in some Tony Chacheres. Do one completely caked in it, do one heavily seasoned with it, and then one with a compound butter. PLEASE!!!!
PLease do Sous Vide Crispy pata. it's a traditional pork dish where you boil the pork hock with some spices then put in the fridge to freeze dry and then fry for maximum crispy ness. it literally shatters in crispyness. please try it out. I jsut have a feeling it will be better sous vide than boiled
To me, Short Rib is just a reminder that rich people ruin everything. It used to he a cheap cut, but then because celebrity chefs talked about how good it is companies started charging more.
Guga coming after Salt Bae like Uncle Roger goes after Jamie Oliver 😂
Haiyaaa
And WELL DESERVED!!!! Jamie & Bae can both sod off!
Begun, The Food Wars Have!
Jamie Owiver
Oh Jamie Oliver, HI Ya....?
Leo is right. That is the proper way to eat ribs.
Gotta leave a bit for the rest of the family!!
@@lindenmeyer11 then make video with sliced up bits not put it up for show and then tell "You can't have that"
Leo:
✌️ juicy savoy tangy beefy 😢
“The Proper way to eat “ say that to yourself and listen to what you’re saying , absolute insanity
@@panicfarm9874calm down, Sally... don't lose your panties over this🙄
Guga, I just wanted to tell you that you are the only person on youtube that I look forward to watching every week! Your videos rock! You seem like a very genuine person and just fun to be around; and I've never met you!
Me too, but man.. i love the why files.
"You can never go wrong with short ribs."
Salt Bae, " Hold my beer."
😂😂😂😂😂
Hold my salt.
@@liltd87 lol
Salt Bae soon is gonna have his own seasoning which will be basically salt flavored with his arm sweat. 😂😂😂
Salt clown was never good at cooking.. he just sells an odd experience people like
Impressive recipe, and even better execution! There truly is beauty in simplicity, and you've shown that abundantly here.
Thank you for featuring our adobo mixture to your wonderful cooking method. It's so nice to see youtuber like you acknowldeging our Filipino dish.
Guga, I’ve been watching your channel almost since the beginning and the moment I hear the “I know it doesn’t look good right now, but watch this” music, the quality of my life improves dramatically. I’ve tried a number of your recipes and they are always amazing. Keep making videos buddy. You bring joy. 😊
Salt bae must be stopped.. just don’t go to his restaurant
Yeah guga really could just ignore bro
newbies just need attention just simply you cant dictate peoples taste buds just dnt go there that's it same as uncle roger random Asian guy that he was the most unique taste buds and has better better food preference,
If you've watched some peoples' videos, no one actually goes there :D Even Guga, afaik (maybe another youtuber), was quite shocked that there was no one there...
Who knows how he keeps making money.
If I were to judge based on certain chains of restaurant here in Czechia, there are a lot of asian restaurants with no visitors that have been opened for YEARS. And pretty much everyone knows that those restaurants exists just to launder money. Maybe the same is applicable to Salt Bae? Expensive restaurant that no one visits but he's fine with it because he can keep faking the orders and launder the money anyway.
@@jjacha wow, I didn't know any of that!
@@jjacha that has nothing to do with my comment , what are you talking about? The guys baiting someone into some king of internet fight over what his opinion of food ? To much click bait goes on I’m calling out his baiting and you’re talking about money laundering why?
The cooking music never gets old… I love that you still go back to it
Oh, Guga...
You had me at "Adobo"!!
Adobe meat > Obobo
pinoy pride frfr???? yikes
@@sense6472 br? br? br? br? br? br? br? br? br? huehuehuehuehuehuehue rolf woof woof!
Saltbae is to Guga like what Jamie Oliver is to Uncle Roger
Hiiiyaaa
HIIIIYYYYEA
At least Jaimie can actually cook
@@michaelboen2314 Sure about that??
I literally just wanted to say this at this moment!!!
the flamethrower is so fun, i use it multiple times a week, 2 ribeyes yesterday, dry aged strip the day before, flat iron steak later today, 2 racks of ribs tomorrow at easter family get together, ect
N what's flat iron steak?
@@lynnkesh254 it's delicious, that's what it is lol, Google is your friend
the correct abv. for et cetera is etc. When I'd always get it wrong I remembered it by thinking "End of Thinking Capacity"
@@Bingo1Dog Great idea. That mnemonic can also help with the pronunciation. Many people pronounce it "Ek" cetera.
Always wondered whether it is safe to use it directly on food? Does it have a charcoal / gas taste / smell / after taste? I have a "Grill Torch Charcoal Starter" and have so far only used it to kick start my grill
Guga, love your channel and welcome to the wonderful world of Pinoy Poods (Filipino)! I have a request: Would you do a Hanger Steak, Guga-style; maybe even Adobo style?
Pinoy food is my favorite! sinigang, dinuguang, crispy Pata, Adobo. I bet guga could do some awesome stuff with that!
Adobo's combination of sweetness from the sugar, saltiness from the soy sauce and acidity from the vinegar really creates this perfect flavor that everyone would love.
I tried out this recipe. It was really tasty.
Guga, please consider doing a video comparing using reusable silicone bags vs sealed plastic bags for sous vide. I would love to know if you find a difference between the methods!
Guga face when Leo gets the big rib. Priceless 😂
Maaan the quality of videos now in comparison with just a year or two ago is a million times better. Great work team Guga
As retired meat-cutter, one of my biggest complaints about most shortribs is that they aren't usually very tender, and if slow cooked, you lose so much flavor. This looks like the perfect method to solve both issues.
I guess my family is just good at it, then. Always moist, tender, pull-out-the-bone beefy goodness... On the backyard grill, usually, but just as good in the slow cooker... But, yes. A sous-vide adobo is probably one of the most sure-fire ways to insure the result.
Guga falling in love with the adobo marinade
and He gotten Score of Us was 15/10 more than 9/10 I'm so happy Guga and his Members are would it like it so much 😁😁😁😁😁😁😁😁😁😁😁😁😁
Hey Guga, the recipe in the description doesn't match the video. How much Salt? Shao Sing is also not mentioned in the recipe.
400ml Water. What is it for?
Salt bae consistently proofs that being a good butcher doesn’t mean you know anything about food
I wonder if anybody ever considered that salt has a lot of sharp edges all over it, so when he sprinkles it down his arm, it picks up any sweat, cologne, or soaps on his skin. Personally that sounds really gross to me 🤢
I’m not defending Salt Bae but we talking about a .000001% change to the taste of the food and anything it can do to your body
Guga coming for the jugular today😂
Leo reminded me a bit of my brother in the younger days, biting a piece of each watermelon to claim it all for himself. I mean, I can't blame him succumbing to his temptations, but it's understandable that the rest of the crew also want to try it without things being 'marked'.
Looks great. Overnight in Sous Vide - does that mean 8 or 10-12 hours?
Guga and salt bae finna do a celebrity boxing match if this keeps up lol
How long did u sous vide it? i wanna give it a try
Guga, could you please include the temperatures in Celsius in Captions or something. I think many people will appreciate 🙂
Those short rib looked Absolutely Delicious! I’m part Philipino and the only way I’ve had adobo was with chicken! I Absolutely Love watching your videos and get really jealous because I can’t taste what you’re making! 🤣 God Bless!
Proud filipino chef here.. thank you guga for using adobo style marinate🔥😘😘🙏🙏
Norwegian hobby chef here... Would you please help me understand/translate what he pours into the marinade between the dark soy sauce and regular soy sauce?
I really need to try this!!
@ I believe it's shaoxing wine. This is not usually added to original adobo. We usually used vinegar.
@if you dont have shaoxing wine you can use mirin as alternative.
@@PotatoGunner Thanks, I really appreciate that!
@ you are much welcome! 😊
Leo did the wrong thing for the family but the right thing for the video when he took the big piece 😂
Adobo sauce is THE BOMB - the good kind, not the spicy kind that can kill Guga. Filipinos sometimes save the sauce so they can use it for fried rice, among other things.
leo looked so happy🔥🔥
I have two asks for Guga:
-Open a restaurant in Miami
-Write a cook book
He alr made a cook book
Haha I doubt his ego will allow him to learn things from you
0% chance salt bae is watching this video lol
I don’t think he cares it’s about his money he brings in.
@@user-sj9nv8xc7m He should, he's been closing alot of his restaurants haha.
how do you vacuum seal with liquid in the bag?
How many hours at 165?
Last time I made short ribs, it was with sous vide boneless short ribs that my wife got from a client who didn't quite know what he was doing. The ribs were fully cooked, but the fat hadn't been fully rendered and the connective tissue hadn't been broken down. So I sliced them up, braised them in a watermelon & pineapple sweet & sour sauce, served them over brown rice. They came out tender and juicy, and the watermelon juice I put in the sauce kept it from being too heavy like a lot of sweet & sour can be. Delicious stuff, I highly recommend you cooking with watermelon juice more. It's a highly underrated ingredient.
How did I get the juice? Cut a slit in the skin with a hole on one end the size of a beater for a handheld mixer. Stick your mixer in there with just one beater in, turn it on low, and work it all inside to pulverize all the pulp, then strain it into a large bowl(a wire mesh colander helps for that part). You can make ice cubes out of leftover juice to preserve it for later, which also taste great in various summertime beverages.
The adobe short ribs look amazing! I can make this!
Yes, this video is edited on Adobe Premiere Pro
Adobo not adobe
I hope they support flash cooking
Wonder where I can install it?
I’m definitely going try as a lover of Japanese food with that sauce. Quick question: does anyone know which item in the description is that sauce decanter it shows on the video? I looked it at all items and do t seem to find it. Thanks
Hey Guga, when you doing Kangaroo?
Had kangarop steaks weekly back in 2008 in Joondalop
Hey Guga, I want to see you do a full Brazilian barbecue with all the ways to cook the different beef cuts, and do it in one day. Angelo can thank me now.
i am hungry
Im really glad seeing the boyz making vids on adobo. There are plenty of ways to utilize the flavors of adobo and Guga does it right everytime!
"The problem is that is a 15."
Angel, that is NOT a problem.
Short rib is why I started sous vide and built my own immersion circulator. I thought it was a crime to braise short ribs and denature that amazing meat. I sous vide my short ribs for 2 days at 134F then sear them off and serve them. Beautiful medium rare tender and juicy
Eating ribs with a fork and knife... Sus!
You have to be careful with alcohol and sous vide. The alcohol turns into vapor but through condensation it reforms into a liquid and can't cook off. The short ribs may still have alcohol because the flamethrower might not have been prolonged enough - the reduced sauce does not. I got burned by this before via my gf who is mildly allergic.
what is this cursed channel. WHAT DID THEY DO WITH THE REAL GUGA!
Huh?
Broccoli head comment
this is just another channel. Guga has a main channel and this one
Guga, “You can never go wrong with short ribs.”
Salt Bae, “Hold my salt, I’m not going to put any”
i mean... everything else aside, most restaurants don't do much if any sous vide because the time to space ratio kinda sucks at larger scale, and as most of us know by now, it's hard to get meat as soft without that or using several times more time using something like a smoker over a 24+ hour period.
Guga calling out Salt Bae like he calls out al of his other collaborations....... My bet is Salt Bae is gonna be coming up in a future Guga showdown challenge
Mmm, rock and roll short ribs. Forget Salt Bae, Guga needs his own restaurant chain.
Looks great, I think I'll try this soon. How long did you sous-vide it for? You only say that you left it overnight. Thanks
I just realized the irony of "salt bae" not seasoning.
Guga should slap Salt bae with that huge adobo rib slice 😂😂
Guga is doing a tour of Asia. First Korean BBQ Rib Sammich, now Filipino Adobe Beef Short Rib. I would LOVE to see Guga's cook up the infamous Char Sui aka Chinese Roast Pork but with the Guga twist!
I cooked 3lbs of short ribs for 12 hours at 165 and they turned out to be a bit chewy. Should I have cooked longer at a lower temperature? The marinade was very tasty! I'm definitely going to use this recipe again.
I had that Question, what you think how long you do it next time ? 165F for 18 or 24 hours ?
My favorite pupil has been working on dishes like this. She's Filipino and is trying to combine my elevated French country and American style with her heritage.
I’m so Happy there is people like You and Roger Who goes after these fake/ridiculous chefs
It reminds me of when Lavernia used to recycle layers of old rusted oil from the dirty oven to cook new meals in malcolm in the middle
Big up to Guga! I'm eating that rice and egg with Japanese mayo and siracha now! So good.
How long did you cook them? I heard overnight but didn't know how long that was
Have you tried silicone bags to limit the plastic in the cook? With a few magnets, and water pressure, it create an excellent vacuum. Highly recommend!
Adobo goes well in every meat
Try it on chicken together with pork Guga
I was impressed that Guga recommended the fork and knife for eating with instead of out of hand. In the day where cleanliness is parmount. Lastly, the salt shaker is a vessel used to prevent the spread of germs and bacteria in my view. Is it used at Salt Bae or do they always handle salt by hand? Because to me that is low class not to have a salt shaker at the table.
Here's a tip, if you can't get ahold of short rib, you can cut up a piece of chuck roast and it will have nearly the same flavor for a fraction of the price.
Most often, short rib doesn't need anything, but salt and pepper. some wood coals, and very slow cooking. Asian style is also good. I've been doing these since the '60s, What was once "peasant food," back in then day, is now very expensive.
Guga keeping his foot on Salt Baes neck and not letting up. Baby went through trauma that day and won’t let that man forget it 😂
Thank you for mentioning Shaoxing wine, Guga. That's my hometown's product. It indeed goes well with meat dishes.
Yep. I said it before from like a decade ago when I met my wife for the first time... Her adobo is like the perfect sauce for a steak. And look at that… it’s true!
... eh, as a Filo, I was taught how to eat properly with my hands. So I appreciate Leo's sentiment a little more.
We need a supercut with the guys being completely with the way they say things 😂
The salt pepper garlic version shines when it's smoked and given a good bark.
Almost all restaurants are fleecing customers to stay afloat, especially with their steak. I spent 48 dollars on a NY Strip at a French restaurant that had a wine sauce. Not only was it smaller than I remember, but I couldn't finish eating it because of how poor the quality of meat was. It was definitely a "select" meat. Almost zero fat. They probably got it for $6 and pushed it for $48. My choice steaks from meijer I cook are better than any steakhouse I've ever been to, and that is sad. Now imagine Salt Bae charging 1k+ for a steak with some gold on it. Food industry has gone insane.
“we don’t eat it often, but when we do, we savor it” 😂😂
Looks delicious!! But how come you're not showing the SVE typical slide about temperature and cooking time? The only time info I got out of this is to SV it "over night", which seems kind of vague compared to other videos. Other than that, great video!!
He clearly said that the water bath is set at 165 degrees Fahrenheit.
I'd like to know how long is overnight? 8hrs 10hrs?
@@kmoecub Well thanks, the temperature I got, but the exact duration not so much.
@@rolandobaugh8382there is not that huge of a difference if it is 8 or 12 hours. something in that area…
I love this Guga vs Salt Bae feud!
I did not know that Guga was jealous!!! I was on a commercial fishing boat and this cook made a chicken adobe to die for. Your recipe looks close to the recipe he gave me. I have not tried it yet. Do you think this would taste great smoked? LOL
Guga: You can never go wrong with short rib.
Salt Bae: Hold my salt.
Guga, I feel for every anniv of this channel, you could make a Top 5 tier list of your most FAVORITE FOODS OF THAT YEAR! That you made
Whether it be side dish or a whacky weird dish that was oddly very tasty or overload flavor steak things
My mom is allergic to the whole onion family. Garlic, Onions, Shallots, etc.
How would you season a steak with that in mind? Currently we just do salt and pepper but I kinda wish we could come up with something extra.
Salt bae is the worlds greatest chef! He perfected the art of seasoning which only he has mastered! Guga can't season anything, I'll say this now but you'll never see Guga using Salt Baes techniques to season his meat that's because Guga can't from lack of skill!
I would not eat at Salt Bae restaurant…but if Guga open a restaurant I am 💯% there
Guga when are you going to open a restaurant?
I need one of those fat separators! I usually let the liquid cool and just scoop the fat off the top. This would be way quicker.
I am definitely going to try this! I am a little confused and hope you can help me. When I watch the recipe for the sauce/marinade is different on the video vs what is listed above. What am I missing?
GUGA: You've gotta dry age some steaks in some Tony Chacheres. Do one completely caked in it, do one heavily seasoned with it, and then one with a compound butter. PLEASE!!!!
Guga and Uncle Rodger vs Salt Bae and Jamie Oliver in Stadium Stampede at ALL IN, book it Tony!
I can’t even express how good this is. My picky daughter said, “this slaps”. That is good BTW.
Actually when it comes to beef, pork or chicken., adobo sauce is perfect ❤❤❤
Guga is the real deal. Luv your content. I would be incredibly blessed to try one of your creations. ❤
And just like that, the Guga vs Salt Bae beef begins ... pun intended 😆
Am I the only one who's looking for salt bae's reply? 😂😂
I was so excited to find our new oven does air sous vide! My wife was skeptical, but no more! Its awesome!
Hold the apple cider vinegar. Use DATU PUTI or SILVER SWAN when you're making ADOBO. Much love from the Philippines guga
Salt Bae is all show. It's a show for the "chef," wait staff, and customers (who like to to show off their wallet like fools.)
PLease do Sous Vide Crispy pata. it's a traditional pork dish where you boil the pork hock with some spices then put in the fridge to freeze dry and then fry for maximum crispy ness. it literally shatters in crispyness. please try it out.
I jsut have a feeling it will be better sous vide than boiled
To me, Short Rib is just a reminder that rich people ruin everything. It used to he a cheap cut, but then because celebrity chefs talked about how good it is companies started charging more.
Time for Guda to Step Up and create his own steak restaurant ❤❤❤..... Call it "Salt Bae Sucks, I'm Better"🤣