I used LAVA Salt on Steaks and this happened!
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- čas přidán 7. 01. 2022
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I never heard of lava salt, today I give it a try to find out how good it is with some steaks. I have no idea what to expect and here what happened.
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#SousVide #Steaks #Recipe - Zábava
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Guga, we need you to settle the 135 vs 137 degree debate for sous viding ribeyes. 137 is supposed to render the fat better.
can u dry age a steck with the butter of the gods
hi guga, can you dry age a steak in shrimp paste? I'm going to keep commenting this on every video until you do.
Guga can u do a video on seasoning before vs after sousvude?
Did you speed up this portion of the video? It just had a weird tune/tone to it.
After you talk about black bean paste , you know what I’m going to recommend…..black bean paste dry aged ribeye
Maybe that’s why he doesn’t have a lot of it…
why would you dry age a single steak he’s already proved that’s not worth it
Dry age with Chinese Fermented Black Beans. I had to buy those once for a recipe that called for like a tablespoon, and they stunk up my whole house.
Yes!!
This guy.... This guy gets it
Guga, reading the internet: Lava salt contains activated charcoal
Angel: "Did you put charcoal on this?"
Guga: "no"
Uhhhhhhhh
Exactly. Angel nailed it. Let's give him some credit
Angel's palate never fails!
Haha yea Guga what the heck!?
he forgor 😆
I thought he was asking if he cooked it over charcoal. Still close enough.
"Did you put charcoal on there?"
-"No"
*puts charcoal salt on the steak 😂
I noticed that too, maybe it slipped his mind that it's like a salty charcoal blend, but Angel's palate is insane!
That black salt confuses my brain so much. I know it’s going to taste great, but it looks so much like dirt. Lol
Also, Congrats to Angel for winning the fastest growing hair contest. (“Thanks Rogain for sponsoring this video.”🤣)
Not Rogain, Keeps 😂
it's keeps but when it came back it came back as a lighter color I wonder if keeps had that warning on the bottle🤣
I've had lava salt before, I love it. That exact salt is on Amazon. You can get a two pack of lava salt and flaky salt for $20.
Lol
How many Angels are there ?its his twin
Activated charcoal is technically safe to eat, in terms of its effects on your body, in small doses. But it's also very risky to take, especially if you are on medications for your health. Activated charcoal can strongly interfere with your body's absorption of meds (that's largely what it's used for medically, to treat overdoses and the like by binding to things in your digestive system that the doctors don't want your body to continue to absorb).
Similarly, it prevents the absorption of some nutrients, such as some vitamins and minerals, which means you might also be preventing your own body from absorbing the full nutrients from food you're consuming.
So this trend of constantly putting activated charcoal in food products is potentially very risky by interfering with your body's absorption of meds you are taking. You should really only be taking activated charcoal when you have a medical reason, and not, not, not consuming it with your food, or as an "enhancement" to food. Especially feeding it to others without knowing what medications they're on, or what nutrient needs they have that you might be interfering with.
great comment . upvote guys so guga sees
This would be very small quantities. I don't think it will make a difference.
on BBQ it's alright though, and probably with the flamethrower as well. Why? you're burning it and just create a much more concentrated smoke/charcoal flavor. I fully agree with you for anything that finishes with it or wet cooks it (the sous vide could be risky but activated charcoal is incredibly finely dispensed to create the surface for absorption, and reduction so I am pretty positive that the flamethrower is still burning most of it, at least reducing the health risk). Only for BBQ I'd still think it just boosts the smokey BBQ flavor as the smoke has literally nowhere to go except for inside the steak. But would I ever use a medical product for food myself? No. just makes me think of the lab too much. Same as i dislike Acetylcystein for cough medicine (spoiler there is no scientific evidence for actually working against coughs or to diissolve mucus. What is proven though is that it is a very powerful general purpose antidote. Anything that damages your liver should be treated with ACC at first if you do not have a specific antidote at hand. In case of a heavy metal poisoning it is helpful as well, as it chelates the metal ion. not as good as EDTA but it can save your life. But because it is in my general emergency set in the lab, I just personally dislike to use it in private. Work is work, home is home^^)
The quantities of activated charcoal in this salt are negligible in terms of the effects you've mentioned. Water is also dangerous at high doses. The dose makes the poison, not the ingredient
It's true what you are saying. We use activated charcoal at Chemistry because it absorbs some organic byproducts, at the end of an organic synthesis. We use it in order to clean the main product
I bought some of this stuff in Iceland last year and have been too nervous to put it on an expensive steak...thanks Guga for always doing the dirty work for us!
thats why you cut off a bite before cooking and just try it out on that.
dude you gotta use it , I have been trying to find a local store here in Oregon to buy more Lava salt and nada zilch. It enhances everything from soups to even using on my ribs and briskets. I go gaga over black lava salt. The intensity of the flavor is goood lol
@@winterborne1 really good to know! Thanks...I just put it on some eggs this morning actually, loved it, I’ll probably make a short about it in a couple days
You got a generally more expensive salt and didn't think it would be fine with your more expensive steak? 😂
@@Wulv Lol. Literally everything in Iceland was incredibly expensive, but not all of it was good 😬 so I was skeptical
As a note to people attempting to make the noodles, I highly suggest substituting the added water for vegetable or chicken stock.
Ahh you really should try to find the slavic/Russian “Thursday salt”. That's something very different (and you won't even find it in English part of Wikipedia). It's also black, but it is not “made to fancy” (as with mixing in the charcoal just to make it black), it is actually _cooked in the stove_ together with the bread. You actually feel the different taste of that salt, and that taste is... boiled eggs. No, seriously. You take a pinch of black “Thursday salt”, you put it on your tongue, you clearly feel the boiled eggs taste (and salty, of course).
Not sure it will be great for, like, “brining the meat”. It seems most of the taste of Thursday salt evaporates when treated with temperature. But it is so great for finishing - and it’s great in being not just “for the looks” but in tuning the taste to pleasant eggy side as well.
Wow. I am from a post-soviet country and never ever heard about this salt
@@countrygeneral , that's okay. I am 40, and I first heard about this salt maybe like an year or 2 ago, and tasted it first time no more than an year ago - and not in Russia.
If, by “post-Soviet country”, you occasionally mean the Baltic countries - you probably can find the “Black salt” in the “Selection by Rimi” line of spices; but I really doubt these spices are sold anywhere outside Baltic countries. It is not called “Thursday salt” there, just “Black salt”, but from the egg taste,... that’s the one. That's how I tried it.
Even in Russia, you may know about it either if you are a restaurant-level chef/one who watches restaurant-level chefs on CZcams, and you find this stuff on Internet and order it. Or you are into religious aspects - because some people put some religious/ritualistic meaning to this “Thursday salt”. Well, the whole name “Thursday salt” implies that “the true Thursday salt should be cooked only one day a year, on Maundy Thursday, during the Holy Week”.
But if you came for this salt not for its “religious aspects” but for its eggy taste - you can cook it yourself (and they say, it is not really that hard, and recipes are easily available - though I haven’t tried it yet myself) 365 days an year.
In Kostroma region of Russia, this black salt is said to be like “an element of regional food culture” (less like religious, more like “hundred years ago, every village household was cooking the black salt”), but mostly historical one, too.
So, even in Russia you know it only if you are a dedicated and curious foodie. Or if you are heavily into the religious things/rituals. Or maybe if you live in some Kostroma region village :)
But you most definitely won't find it in a regular grocery store, ever.
It's called black salt or kala namak in India where it's from. More or less exactly how you described it - it's black, and the egg taste/smell comes from sulfur that's naturally in it.
@@aminy23, interesting. Seems it's close in result (eggy/sulfury and dark-colored) though different in method. Chemicals+spices+salt and oven vs rye bread/rye kvass yeast and also oven. This discussion pushes me to eventually try to cook it myself :)
You made me buy sous vide equipment. Today I am cooking the 2nd time with it. It is awesome. Thank you for teaching me all I need to know to have a wonderful experience
Lean to pan fry and develop crust. It's the only way I eat my steak. Enjoy souvid life!
"I KNOW it doesn't look so good right now... but watch this!" My man I live for that shit, you have no idea the smile I get every time you say those words. And then the music and the flamethrower, just such a cool experience every time.
It makes a GREAT crust and adds a good smoky flavor.
According to the video. It doesn't.
salt doesn't give crust to a steak, searing does
Seems like a bigger difference would be had with a dry brine prior to cooking
The same salt brining/osmosis process happens in the bag with sous vide. I'm a proponent of 48hr dry brining but it's on the advantages of sous vide.
Love the videos! I've been watching both channels for a long time, keep up the good work!👍🏼
Ps: I'm making those noodles soon!!
You need to look up ram-don. It's a variation on jjajangmyeon using ramen noodles, black bean sauce, and steak. It's totally up your alley.
This right here, black bean "paste"
Dry age.
Love the channel Guga! This video was very cool
What I'm surprised about Guga is that he is very interested and knowledgeable in Korean food.
Did not expect 짜장면 to appear in this video lmao
Guga and Maumau have been practicing taekwondo for many years and they are good friends with their Korean master. That’s probably why.
I just received Lava Salt as part of a Christmas gift, but wasn't sure what to try it on - now I'm looking forward to giving it a go! Thanks.
Everything looks so good, Definitely a recipe I would try.
Great take on jajangmyeon (also pretty good pronunciation). Try infusing some of the green onion with the bacon fat. It's a game changer for jajangmyeon.
Another seasoning to use when he dry ages angel
I saw a lava salt in Hawaii several years ago & I’ve been mixing it with my regular salt mixture. It gives it a subtle flavor that I like & have been using it fits a while.
I'd like to see the ultimate Ribeye steak experiment one day:
Wagyu + Lava Salt + Homemade MSG + Flavored Oil (from the Cheese Oil experiment) 😊
the oil washes off any seasoning
I'd love to see a steak dry aged for 35 days with this Korean black bean paste.
now you have to try this again but finish them both on charcoal instead of the flame thrower to see if it changes it at all.
Looks amazing, guga🥰
noodle dish look amazing. thanks for the upload, cheers
Big Jim
You teach me a lot and I enjoy cooking because of your videos
made this and like Guga said ,its Amazing thank you for the recipe :)
Angel asks if there's charcoal in the salt... Guga says no. (8:29)
Lava salt description: 0:11
L O L
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. ;)
Always interesting these videos are! So with regards to that beautiful Korean noodle dish I use Kambu Dashi powder instead of the straight up MSG powder...Give it a try sometimes
Never thought I would come across 짜장면 in your channel, and that looks really good!
Theres also Hawaiian red clay salt you should try that too !
I actual love all the side dishes Guga does with the steaks, I would love to make those noodles
Definitely try this with other meats like ribs!
"Did you put charcoal on this?" "No, why?" -skip back 9 minutes to when guga said lava salt is just salt with activated charcoal- "Adding it didnt really add any weird flavor to it"
How do you type with a line in the words.....
Guga I bought Lava Salt because of you. I never would have heard of it. It's so good lol. It's so visually appealing when making rubs and seasonings, nobody expects it!
Im never going to be tired of wathcing guga tasting his steak ;) PURE PLEASURE :D
Interesting video. I would love to see you do an experiment with the lava salt but cooked over a charcoal grill and see if it makes a difference
just cooked a bison ribeye and an Australian MBS 8-9 fillet mignon and shockingly it's way closer than I thought it would be!!! obviously the fillet was more tender but they both have insane strong flavor , and made the little square stacked potatos I seen from guga too...
guga you've ruined me !!
Oh man.. Nice one guga. My wish has been granted! Charcoal!
Fermented butter experiment!
There is a funky and salty kind of fermented clarified butter from Morocco called "smen" that could be really interesting to age a steak in. Like a butter-koji aging experiment. Plus the butter is pretty easy to make.
Every time I season my food at home I just hear the 'salt and black pepperrrrr' in my head
What about dry brining with this salt?
One of my favorite salts to cook with or red clay salt, really adds a great flavor to any dish especially salmon
Saltverk makes so many other great types of salt, I personally LOVE the birch smoked one (especially on eggs in the morning!).
I would love to see a blindfolded taste tests of different cuts of steak to see which in a vacuum is people's favorite steaks and if people can identify what's what
OMG I NEVER IMAGINED SEEING SALT FROM MY LOCAL AREA USED IN A VIDEO.
I recommend trying to do something with their liquorice salt, i love it (Icelanders love their liquorice) i can eat the salt just straight from the container its amazing.
That side dish looks incredible! I wonder how it would be if you chopped and cooked the white portion of the green onion, and saved the green portion for garnish (in place of the cucumber).
Activate charcoal is used at a lot bbq spots in Texas , to give bark . Lot places are smoking their meats for 4-6 hours and finishing ovens and warmed . So when you get bbq make sure you see the smoker
I love this Lava Salt experiment!
It feels so good when an experiment turns out better than the control
I watch way more of Guga Foods than sve. You said something about "you know whats next" and I was like "hell yeah, you gonna fire up that grill! Sear it. Then cook in indirect heat with your digital thermometers to 135" and you said "that's right we gonna sous vide" and I was like "DAMMIT" but I laughed at how wrong I was and loved the video anyway. You make great food videos
I was not expecting jjajjangmyun in this video
Went to a Restaurant and they served my wagyu with a side tray of 3 different salts. And this lava salt was one of them. Talk about delicious. It definitely was worth it. (Restaurant was called La Boucherie in Downtown Los Angeles)
Glad you enjoyed our lava salt. :)
Greetings from Iceland.
Hey Guga this was awesome! I’m curious: how did you get into cooking? Was it family influence, a job in the cooking industry, or something else?
Guga, Could you do an experiment with all types of salt? This would be very helpful.
Guga you taught me everything I know about steak!! Keep up the good work!
Your jar jar binx recipe sounds great
could u do a video about all of the best steak methods that u have tried on one steak?
You don't need to add MSG in the Jajangmyeon. It tastes great without it imo. But try it with white rice and some kinchi with it. Chef kiss right there
Your pronunciation is actually very on point
you should dry age steak with black bean paste!!! love your videos man
I loved the way it zoomed in on his hand when he hit the table hahahaha
Angel was close with the charcoal though! Guga. You've inspired me to get a sous vide, man. I got a vacuum sealer for xmas, next stop cooker! One more thing man, when are you gonna accept chud bbqs challenge to a sous vide off?!
Dry aged lava salt would be cool to see, muchas gracias!
Boa Guga!!! Representing 짜장면 and I'm proud to be 🇰🇷🇧🇷 here in the US!!! Parabéns!!! 👏👏
A Gugafoods meal on my bucket list
What type of device did you use for searing the steaks?
I have tried several over the counter blow torches with mild success and cannot help but think there is a better choice.
Thanks, love the show😋😋
I have an idea for a side dish. how about a "Cheese Bun"
"You take an extra large Tortilla, place some cheddar cheese (Shredded) in the center, heat it up for 30 seconds. next make a sauce, most specifically a Sweet Sauce. Then add some Provolone (or Parmigianino Reggiano) then heat it up for another 30 seconds, cool it down in your refrigerator for a few minutes and its ready to eat"
Angle has different hair style in every video 😂😂
I, don't do diets - Guga 2022🤣😂FACTS!!
Angle rocking that 90s Van Damme and I am definitely not mad at it lol!!!
I knew this would be great immediately. I was fortunate to date an Icelandic lady and I learned so much about their island nation. It's all about the minerals. That's why its lava salt. Their clay and salt deposits are amazingly pure and healthy. They have spas where these things are used for health and beauty
Very good ingredient. Salud 🍺
I just made this for my gf and she absolutely loved it , thank you guga !
Angels hair tho, how fast does this mans hair grow xD
We need a guga cook book.... The guga book if you will ;)
You should try using smoked salt for different foods cooked sous vide as a test to see if they taste like they were cooked on the grill
Try the Saltverk black licorice salt. Worth a test for sure.
I’ve been getting that Lava Salt for awhile now. Can confirm: it’s the best salt I’ve ever had.
Have you done one with mustard salt?
Salt ground with mustard seeds.
What tha?!?....how long has there been a bonsai in the background?? I've just recently got into Bonsai mysel, cool to see it here of all places :)
Hey Guga!
I wached almost all your videos from the beginning, and as the matter of a fact I started sous vide because of you!
But I couldn't help but notice, you did not make sous vide goose breast yet.
I highly recommend it, since it could be an interesting video and also it is delicious.
I think it's even better than sous vide duck breast.
Just give it a try, same old salt, pepper and garlic powder, a good bath, and its ready.
Thanks,
David
I learned the trick of frying the black bean paste or *doenjjang* from a Korean cooking show called Please Take Care of My Fridge. Fun program loaded with serious cooking skill and tips. They've even had Gordon Ramsey on as a guest chef.
Didnt expect to see jjajjangmyeon in a Guga video.
I use Hepp's Salt Company Black Lava Salt and it has a very smooth finish. Guga, you should try it as well.
Guga: It's really easy, lemme show you...
Also Guga:...takes 20 more minutes to prepare it
lol
20 minutes is easy. I’ve made dishes that take hours.
Fax its easy
Whoever is in charge of continuity between Guga Foods and SVE need to have a look at Angel's hair 🤣
The side dish and noom ad booty made me forget why I was here. 😂
Guga spanking the table should be a meme lol
Do an experiment/comparison of all the “winners” of these tests and even try combining some
Lava salt is great stuff. (Have some having lava salt I like to use for cooking. It does discolor light colored things though)
Just posted on your other channel. You’ve inspired me to be a chef. Waiting for the A1 dry aged experiment. Peace brother!!!!
I think while experimenting with new salts dry brining the meat in that salt would be a good and fair comparison.
I loved that SLAP on the table after the first steak.
Might have to grab some of that lava salt to try! I still think a basil pesto dry age would be cool ;o eiother on some ribs/porkloin or on a cheaper cut of steak since i feel it may be overpowering but would have a nice flavor
Hi Guga, thank you so much for your videos, I learned so much from you.
But since I started to watch you I do still have one open question, when and how should I measure the temperature of the meet?
He usually uses a thermometor, butvwith experience judging by how tough the steak feels you can know what doneness it is.
Aside from using thermometer, you have to cook a lot of meat to learn by feel. Poke the steak multiple times during cooking. Try to get a grasp on how a raw and overcooked steak feels. Toughness and bounciness of steaks change a lot during cooking. Then try tasting the steak at different levels of bounciness to determine how you like it. I'd recommend thermometer for very thick steaks no matter how much you learn tho, thick steaks can be deceptive.
Yes, I second your question. I took a steak off the cast iron at 130 last night, and it went up to 142 ):
No need to check temperature when cooking sous-vide. As long as it's in the bath for the appropriate time based on thickness and shape, it's never going higher than the bath temperature.