We tried cooking STEAKS in Liquid Sand, It's Epic!
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- čas přidán 9. 07. 2024
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#food #cooking #experiment - Zábava
We always get to do the craziest stuff! And it's always amazing!
You and Callie kept Grant's legacy alive, it's not the same since both of u left TKOR, I just wanna say Thank you to both of you guys for carrying the torch after Grant. Tbh I just stopped watching TKOR. But I'm super glad you both came out and started doing your own thing. Stay positive nate Love from SOUTH India.
You guys are cool lol. Love Guga his my guy
You guys make great collabs.
Awesome collab man, but question about the fan, wouldn't the sand just not respond to temperature changes as quickly rather than the paint sprayer heating it up? Or an I thinking of something else?
Looking forward to the next one!
For once his super simple side dish, is super simple!
5 minutes in the microwave for a 12 chips batch… may be simple, not practical, not efficient.
@@estebanbarajas9469 How many were you planning on eating?
@@estebanbarajas9469 not practical for a crowd but it'd work for me. Say I spent about 15-20 minutes preparing a burger or something, I just cut the chips beforehand and do a few batches while cooking the other stuff.
@@estebanbarajas9469
Wouldn't want to eat more than a decent sized potato's worth of chips at a time anyway.
Become a father/father figure that raises children, and I guarantee you will master this skill! It's primal skills that were programmed into a father's DNA once we learned how to make fire millennia ago.
Nate: Continuously states that it's more accurate to call the sand fluid than liquid.
Title, editing and Guga: Yes, like a liquid, right?
yeah right? *liquid* sand would be *molten*. It's 1700 degrees, and you wouldn't want to try to cook a steak in it.
@@michaellemmons4759 "We tried cooking STEAKS in molten sand, THE RESULTS WILL SURPRISE YOU"
Aerated sand
It sounds better
I picture Guga going to his staff "We're beginning to run out of weird ideas for steaks," and then he realizes... Nate will have some.
Title of video should be "I found another method to beat my meat"
Yeah, what's the point of this ?
@@markogaudiosi5243
Theory was tenderizing the steak in heated sand that constantly blasts the muscle fibers.
A nice guy like Guga saying... "I know where you live..." just somehow sounds like a party with lots and lots of steak 🎉😂
Nah, Nate's being dry aged with Angel
There's something especially terrifying about Guga nonchalantly saying "I know where you live".
He got plans that haunts angel
Yeah have you seen his old knife wall lol
Hes going to dry age Nate for the next video
I wish he knew this for me. I’m aching for some Guga-Daddy. In all the holes.
All fun and games till you end up as a side dish next episode
You should further investigate the potential tenderizing effect of the liquid sand. Would it tenderize an eye round more than normal sous vide?
definitely not. im more interested to see how the hypersonic cleaning bath + sous vide combo from before would impact an eye round
@@YourHomieJC Good idea, and it would be somewhat simple to add sous vide control to an ultrasonic cleaner (you would need to incorporate both hot/cold control, as ultrasonic cleaners naturally heat up due to friction of the liquid). The simplest way to do the cold control would be a valve that lets cold tap water in/drains excess water, to bring the temperature down when needed.
You are never goin to make an eye of round tender as a steak. Roast or slow cook, yeah. But never as a steak on a grill cooked like any other steak.
No.
I had a sand bed like that in the hospital and the nursing home. It was the most comfortable bed ever. I looked at them because I wanted one for my house and they ended up costing about $100,000 so unfortunately I never did get one. They’re amazing you can lay One Direction and never have to worry about a bed sore.
Things like that can be built far cheaper than buying one.
@@hxhdfjifzirstc894 absolutely. Just need to build a wooden frame, build a PVC setup with holes in it, attach it to an air compressor, and fill the frame with sand.
@@AngryAlfonse Unfortunately it's not so simple, for the hospital bed version the whole liquid sand thing is happening within containment, acting as a mattress, that is why it costs far more, you cannot expect somebody to sleep with their bodily orifices exposed to ultra-fine sand.
@@Orphioux oh wait, so it's like a water bed with the liquid sand inside of it? That's wild
Are there any companies making actual beds using the fluid sand?
A threat from Guga still sounds so calm 1:05
A threat from a gay is never gonna be intimidating
@@Craigyboi01brother what are you smoking?
I love these new types of videos!!! Bringing in guests that blend very well with GUGA ❤
Love the episodes with Nate, keep up the great work guys!!
Always finding new and exciting ways to prepare delicious meals for your family! Loved the video Guga!
I love Nate!! I love Guga is connecting the food community!!
Microwaveable potato chip fries? Dang Guga yet another insane thing I've never even thought of but it makes sense because of the moisture content being cooked by the microwave and evaporating leaving a crispy result.
if you are only cooking a few slices of bacon, its really good to microwave too. put the raw bacon between 2 papertowels n cook on a plate for about 4 mins (depending on microwave wattage). the bacon gets crispy and its not as oily as when you cook it in a pan. though its not recommended for more than 6 slices.
captain buggy 🤡 or emperor buggy
the one piece is real
Microwaves are great for making chips as they’re quite good at dehydrating food. Try it with kale yuca sweet potatoes you’ll get great chips.
I even use it to dehydrate skins from fruit and veggies so I can grind it for my plants
Nate and Guga collabs is what we all need right now! Imagine Calli just randomly pops up lol that would just be the most pleasant surprise.
Loved the experiment, those potato chips were definitely a great bonus, gonna make those tonight
This is one of the best guga videos I’ve seen in a while! Hands down!! I really enjoyed this one guys
Love this video. Two of my CZcams favorites are doing experiments. Please make more vids!!!!!
I absolutely love that these guys experiment with foods! These are the dreams of many to try and discover something new.
Yes 🎉love the collaborations with Nate 👍👍
Great to see you guys working together, you make a great team and I see a lot of experiments in the future!
Nate is awesome, always glad to see him
Guga needs to start a all about meat podcast
In the side dish's sauce, Guga used ingredients from five different countries, thats what i call globalization
I’ve been waiting for this collab!
I love Nate and Guga experimenting :)
I have to try these microwave potatoes. EDIT: I immediately made them and my family loved them. Thank you, Guga!
Hi Guga !
You always use garlic powder to season your steak, but I was wondering if it would not be better to use other garlic seasoning like fresh garlic, garlic paste or some kind of garlic compound better ?
Would you make a video about testing different kind of garlic seasoning to find out the best way ?
Love you
He already did it. 5 years ago.
It would burn very quickly
Definitely not fresh garlic, it requires 185°F. See old SVE video re: garlic. Prepared garlic containing any oil or added fat added to the bag would compromise the flavor of red meat.
Chef John deserves the homage! Thanks, Guga!
Seeing nate smiling like this makes me so happy :)
Just a quick leson is someone doesn't know.
A fluid is anything that flows. All liquids are fluid but not all fluids are liquid. This sand is only fluid when it is being aerated.
I'm very much enjoying these collabs.
always going above and beyond to test the limits of our fine meats. i love these types of videos. so creative!
absolutley love this collab everytime
Nate and Guga teaming up to combine science and food! Awesome!
Who else thought they were going to melt the sand into a molten state and then dip the steak in it lol
That was a really great video and experiment I enjoy it thx guys
Absolutely love 💕 you guys! You always make me smile! God bless!
❤ great vid guga!
remember those times when guga god his first wagyu steak ? :D he was super intimidated by it, now he cooks it likes its 1dollar steak :D
i've been watching nate a long time now... it's good to see that's his tasting guga foods now.
Nate the the perfect friend for guga who will bring his crazy ideas to life 😂😂😂
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. ;)
Is this a new house we’ve been seeing in the last few videos? The backyard looks massive.
No its not. He got renos done
I don't think it's a new house, in some old videos you can see that the back yard is huuge
Yeah my boy moved into a mansion 👏🏼👏🏼👏🏼
Yes. New house. Guga's movin' on up... 🎶
Lol the cut when it says “carefully”. Hahaha
That backyard is pimping! Guga is the tony Montana of steak.
I got hooked on this channel cause he brings on so many other youtube creators. If views gives him money I will watch. I'm not a huge fan of his Content but I respect him for helping other creators.
Guga, have you ever made an video on all your sauces? What sauce is your go to for burgers, sandwiches and such - i would love that!
Genius and crazy. This makes it awesome 🔥👍
1:05 Guga is such a kinder soul😊
the idea screams nate and was not disappointed 😂
I used my ultrasonic cleaner after that video you did guga. I felt it made them more tender. It would make sense that the sand would kind of tenderize it.
I swear Guga has the best food montages on yt
Nate’s a pretty cool guy, get him to make some weird experiments more often
i love seeing nate starting to get his game on again.
He's been uploading on his own channel since he left TKOR
I tried the chips, and I have to say....well worth it. I used garlic salt, and it was amazing. It did take a bit longer in my microwave (about 7 minutes)
Nate and Guga the peanut butter and chocolate of CZcams.
Nate is definitely the peanut...
guga's guests saying his catchphrases is a collab i didn't know i wanted lol
All three of those looked amazing
Nate: Let's be more technical and call it by its right name, fluid sand
The guy who titled this video: Nope
finally a side dish that i can actually make without even leaving my house to buy stuff
A good trick of you want crispy airy fries is to mix them with fine salt before cooking in a strainer and let them release all their moisture
That subtle Chef John impression at 4:00 lmao
Guga you the man!
Next time try it without the plastic bag in the sand 😁👍
Everyone’s so creative 😮💨
epic video as allways
one of the internets best pairings ; TKOR lives on with Nate
I started head-banging even before the traditional "...but watch this!"
Especially as it was Nate saying it this time. 😁
DJ Kimera for the win!
The best way to find out if the sand can tenderizer is to get a dollar steak and cook it for an hour. And see how tender it is vs a sous vide of the same steak
I made my best buds watch Sous vide Everything especially the part where Guga sears the meat. Unconsciously making them memorize the music. I will have that music play as I get cremated. Knowing my friends, they would laugh so hard, it would be an awkward funeral afterwards. 😂
Particularly if they're serving red meat at your After Party
I have my doubts for this technique on steaks but I can see this making one hell of a juicy turkey.
Guga, I think you should sous vide frozen sausage, egg, and cheese biscuits.
"I don't like sand. It's course and rough and it gets everywhere."
Love a good collaboration video
Thank you for putting the add at the end I always skip past in other videos because it breaks up the content I watched till the end just because
I hope you’re having a great weekend Guga! ❤❤❤
love these science experiments
I know nate and that liquid sand had a nice conversation with how raw it still is
Nate also had a convo with the steak too, cause that thing can still be brought back to life lol
I've been watching Nate since he took over for Grant on TKOR. Love these cool science cooking collabs you guys do.
*How about a steak cooked using eddy currents from a homemade electromagnetic inductor!?*
RIP Grant
RIP OG TKOR
Guga, the video promised liquid sandc but that takes bringing it to 3200 Fahrenheit. This is just hot sand.
Lets appreciate Chef John who give us the idea cut the potato thin and microvave wowwowoow
Adorei o final 🙌
That rare steak looks like a piece of heaven. I need a bit ... Sooo much
Nate is right. Call it fluid sand. Liquid sand is above 3090 degrees F (1700 C). That would burn the steak, the bag, probably even the pan...
maybe you could do a tenderizing experiment with eye round steaks using the fluid sand in combination with all the other tenderizing methods you have tried
100%! Fantastic suggestion
It's just more rare so it's more tender
@@placebo141 Exactly
Microwaving potato to make crisps is the most American thing ever.
Honestly I was thinking the sand would also beat up the steak a bit😂 but yeah man, love these experiments.
My father talked abt "Suyah" -> Nigerian barbecue using hot sand that basically cooks meat directly 😋 -> really good video Guga.
Nate and I decided to launch three Japanese wagyu a5 steaks into the Sun.
@NFTI was an average warrior but he was a brilliant scientist!
Madness?!?! THIS IS GUGA.
You keep thanking Chef John for recipe ideas. When are you bringing him on? I’m dying to see the Wagyu oxtail ragu. That’s my favorite recipe of his. He kinda botched it in the video for it. But it’s so rich and delicious. I can only imagine what that magical Wagyu fat would do to it. I don’t think I’ve ever seen you make oxtail before. It might make you rethink what the king of beef is.
I recommend salting after you oil the potatoes, it will stick better and help the dry.
Guga: adds 9 ingredients in seemingly random quantities
"It doesn't get any easier than that."
😅
I love Nate
This video makes me want to see a guga grill vs sous vide method of steak cooking.
You should try revere searing with an air fryer, technically its a small oven so this should work
It absolutely works. The convection air currents also work to desiccate the surface for a better sear.
The best way I've found is to place the steak on its edge, fat cap up. 350-375F for 15-20 minutes depending on air fryer and the steak cut.
Wouldnt the airfry burn the outside?
@@dscarmo I don't think so the air fryer doesn't produce that much heat
@@adambarron4015 would that be medium rare in the end?
@@jonahsobel8594 After the sear, usually. Again, cut thickness and the airfryer in question causes variation. I've tossed in some thick steaks and needed to hit 400F for 25 minutes to reach temperature.
@Guga! Try Persian “msg”. Look up barg steak kabob. Love this at restaurants and made it for the first time and used flap steak. Super simple and flavorful. Onion juice, saffron, salt, pepper and olive oil.