Guga Savagely Critiques Bobby Flay's Steaks
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- čas přidán 2. 11. 2023
- Bobby Flay has been around for a while. He is the start of many shows and we know he can cook many dishes but how are his steaks? Today me and my guests critiques Bobby's best steaks.
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As a home cook, I think the most underutilized tool is a meat thermometer. These guys are pros, so of course they will be able to just tell when something is cooked properly. However, most people won't get there for years. So, I think every home cook should have a thermometer.
I think too many people are embarrassed by using a thermometer. I don't know about you, but I don't have the money to ruin a bunch of steaks before I get it right!
Hey Im mexican & on my CZcams channel i do food reviews
Guga uses a meat thermometer every time he cooks a steak. And he’s about as pro(when it comes to steaks) as it gets!
Guga got me using meat thermometers. I get accurate results every time.
@@TheABElia He's a home cook. A great home cook, but he just doesn't handle the sheer volume of steaks that professional chefs do. If you combined all the steaks Guga cooks, on every channel he has, for a month that might total the number of steaks a steakhouse cooks for the initial dinner rush on a single Saturday; but not the additional amount from the secondary rush that usually follows the first rush by about 45 minutes or so.
Pro chefs just have more practice, something Guga himself mentions when talking about the 'palm method' of checking a steak's 'doneness'.
Chef Brian and Frenchie are awesome guests, Guga. A great trio of personality and truthfulness.
Great stuff guys!
100%
I absolutely love content with guga, Brian, and frenchie.
They fit so well together.
Chef’s kiss of perfection.
They roasted Bobby until well done 😂
They cooked him to brisket temperature.
No wonder why Bobby Flay never responded to Gordon Ramsay's challenge
What do mean? He's actually a good chef. Much better then you obviously
@@yous2244 *PROVE IT*
@@yous2244 PROVE IT
@@yondaekodirman9179 Bodied him harder
@@yous2244 nope. he can't cook fried rice like I do.
Guga and his friends are like the topgear of steaks. All of them are great in their own right as content creators as well.
I give Bobby mad props for cooking outside, on camera and still making it entertaining. The guy doesn’t have multiple cooking shows for no reason.
It's called marketing and TV Magic...
LOL
Actually, I don't disagree with you, but I'm fairly confident there's a fair degree of marketing and tv magic helping him. Plus people seem to always brown nose to famous people, and often over praise them.
I would totally kiss up to Guga if I ever got the chance to try some of his cooking.. LOL
True. He clearly has a lot to work on though
Dude has a show where he challenges whomever to come in and make their favorite dishes to try and beat them. Bobby Flay is that guy. I appreciate him more than Gordon.
@@trevinated I guarantee that Guga has way more going on behind him than Bobby ever has. I wouldn't trust Guga with anything he cooks that isn't outside his space. Put him on the street with stuff he never uses and he js going to fold. Bobby will pull through everytime
@@simshengvue4642 And yet, Guga never claims to do more than what he does on his channel. Which includes a lot of experimenting, and showing the failures, not just the successes. Even then, he shows the results. Even with those side dishes.
If I want to avoid shoe leather as a steak, I'll follow Guga's examples every time.
I love that you guys are doing a bunch of videos, it's so fun to watch.😊
I took Guga's advice and got a thermometer because as he regularly recommends. I am on team guga on that one. I was pretty good at gauging my steaks, but now it's like perfect every time. Accidentally overcooking a steak is always a bummer.
The only defense of that first clip from the morning show, is that it was probably only a 3 minute segment. In the Rachael segment, the producers f*d them. And Ms. Ray, that is not blood that comes out of a steak when it is cooked. That being said, I live in Nevada. Flay has several restaurants in Las Vegas. Ramsey has several as well. I live in Reno. Ramsey has just opened three restaurants here in a local casino. It is like BBQ...if you want a really great steak, go find a hole in the wall.
I couldn't believe that Rachael said that it's blood that comes out of the steak. I learned about myoglobin from her old Food Network colleague Alton Brown 20 years ago. How can she not know that?
The only true way to be a 💯% sure is to use a thermometer .
GUGA spitting facts . 👌
love this, you guys are killing it. Very entertaining !!
I love how wholesome your videos are, even when making fun of someone 😂❤
Love seeing Brian and French's with Guga.
Love the content with Brian and frenchie hope you guys do more in the future
This is so good, I’d like more critiques. Great video, and more to come!!
To be fair the cook time for these types of TV shows is dictated by the dialogue more than the actual doneness of the food. I doubt he would serve this to the judges on iron chef.
Frenchie: "It hasn't aged well" DAMN LOL
Really enjoyed this collab.
You guys are my favorite CZcams chef's. Can't beat your real world experiance.
Mr. Guga,, I watch all your videos . Haven’t been able to buy a steak in a long time but you sure make my mouth water. 😃Great job!
This is the clear reason I watch Guga and family for the fact that I know what's right and what's wrong! Thanks Ya'll 😊
Flay is my favorite TV cooking personality. Just his whole range of experience and his crazy success all over the food entertainment industry. I'm not surprised Guga and the boys have dialed in details old-school Flay was overlooking in a demo. But man, what a legend.
He for sure overcooked in these old school shows because people get pissed off with medium rare we've all seen the CZcams comments oh that's raw man. On a cooking show you got to go with medium I love flay he's the man
Chef Brian and Frenchmen!!! Love these guests!!!
Such a vibe man, love seein yall collab! I take my meat off the pan just before it’s medium rare for beef bc it continues to cook, and chicken I cook about medium well to keep it juicy. Been cooking seriously for a while now and I’ve learned a lot from you Guga so thank you for that, but also I’ve learned that cooking comes down to taste, time, and smell. I don’t have to set a timer for baking anymore because I’ve trained my nose that when I can smell it filling on the room with that aroma of sweet bread…😩 or a pizza what have you, that’s when you know it’s done. I’ve burned a few dishes but not inedible burnt lol but 80% of my dishes come out incredible because I pay attention. Anyone can do it, it just takes practice. I sound like a braggart and I don’t like that but I’m just passing on some cooking wisdom,!some from Guga and some from other CZcamsrs but I’ve cooked a lot this past year, and I’ve really gotten good at it. It feels amazing to eat a dish that smells perfect, with the meat cooked to perfection, it’s tender it’s juicy it’s flavorful…so if you’re new to cooking don’t get intimidated. It’s ok to make mistakes and burn things just try again the next evening. Practice, and pay attention to the pans heat and how it feels in front of you at different temps.
There’s no shame in using a thermometer. If you want to show yourself a little self care and want the perfect steak? Do it. Better yet, Sous vide your steak to rare and while searing cook it to medium rare, it gets the best and most delicious crust, and rosemary is my favorite herb…it’s good with so many different foods too.
In fairness to Bobby, neither one of these clips were from shows he was in charge of / controlled the production and timings of. I ate at one of his restaurants back in the day, and they served a damn good piece of meat
Its his choice to be on there. Not like he is gonna go poor for leaving the network. Also saying I went to his restaurant once and it was good doesn't mean anything. TV celebrity chefs don't cook the food your eating at their restaurant most of the time lol.
Finally! Some love to the front sear!!! Much better control with sear and final internal temp than reverse sear.
This was awesome
I love watching Brian and Frenchie's content and all of the collabs with Guga have been awesome. Can't wait to see Guga head up north to get into some shenanigans in NYC.
I just got your cookbook for my birthday Guga
"Do you smell that?" "The bull💩?" 🤣🤣🤣 Love it
I love these 3 together
Very good reviews 😂👍🏽👌🏽
With all their talk about thermometer, I suddenly thought of a video idea I hope Guga would considering doing in the future: Most videos I've seen with Guga has been him using meat thermometer in order to tell accurately when to pull off the steak at the right temp. to get the exact result he wants. I hope you would do another three way battle between you, Angel, and Leo on cooking steak dishes, but this time, without using meat thermometer. I personally think it'll be an interesting video as it can be an ultimate test of your skills (if not you, then would be the other two, with you as (quite possibly) a hidden third judge) in a way. Would love to see it in the future. 🤩
Great video, awesome guests. I am too OCD, so I think professional chefs should use a thermometer the Escoffier school was fine then. We have tech now- daft to not use it to make things better/repeatable, I’ve returned steaks in £££ places. 85% right is still wrong (in my stupid messed up broken head) I learn so much from Guga’s channels and bought his cookbook. Will follow the other guys- you can never learn or improve enough. Fantastic work, thanks
Meat thermometer is foolproof method. Guga. When are you going to go to London and show the SortedFood lads your skills? That would be a collaboration of epic proportions!
I’m a beginner home cook. Would be SO NICE to see a DETAILED video about how do I make sure I don’t overcook a steak what I enjoy very often in restaurant.
As always, the only way a Guga video can be better is adding Brian and Frenchie! And maybe it’s all a persona for the camera, but Rachael Ray at least seems like a sweetheart even if her cooking skills aren’t anywhere near world class.
I know I'm late but I need more Frenchie!
when I see the foam.. I'm in the zone... 😅😂
Great video
bro
I love frenchie and brian.
If beat Bobby flay is still on the air, I’d love to see guga go on and challenge him.
I know this is all fun and games but cooking for a morning talk show isn't exactly a place where you have full control. There are time restraints. also the thermometer reading was 138 and you can see it climb as he turns it around so it was 138 when he saw it.
For those of you wondering, the funeral piece is Chopin - Piano Sonata No. 2 Mvt. 3 (Marche Funebre)
It's time for a Bobby Flay throwdown with Guga foods
Guga is gona get screwed because his steaks are shitty and he can't get enough of it
You have to try Hartwall Original Long Drink, made in Finland.
This video is like watching Mean Girls for the first 3rd of the and just stopping with Regina congratulating herself.
"there's more authenticity" with CZcams. Hahah, they take 1 look at what the've made sometimes and re-do it. At least those segments are put together by editors that dont know the difference between medium and medium well and its a bit more truthful... Granted, 100% agree with Guga's take on this.
🤣🤣🤣🤣 u guys are awesome together
I am also on team rest my steak...in the kitchen I used to work in we would rest it, but before serving, Id flash it real quick in the broiler just to het it nice and hot again, before I cut the steak...so my initial temps for a Med Rare were in the 122-123 range keeping in mind Im flashing it, befor the cut...and I kind of brought that practice home (just without the broiler) I pan sear my steaks, let them rest and halfway through the resting Ill turn a pan back on to high heat and just 5 or so seconds on each side to bring that heat back...and its been working for me
Finally, a logical debate about letting the steak rest. Agreed with all points brought up, personally I don't temperature is worth sacrificing for losing juices when cutting. I like using the steak to pick up lost juices.
I wouldn't judge Bobby on a cooking segment from a morning talk show. These segments are notoriously time policed and also he was given some absurdly small amount of cooking time. It's borderline impossible to make something good AND stay entertaining AND try to give out useful information.
Might not have even been same steaks they put on the grill...
Its just a roast. Chill out.
Typically someone else cooked the steaks too
Yesssssssss moreeeeeeee
Frenchies knee jerk reaction to saying skirt is his favorite is the exact same way I’d say it if Guga asked me. Love me some skirt steak.
Only just under 11 minutes? No no no. We need a 30ish minute video with you three together.
I love seeing that can of Guaraná Antartica on the table...
So, one thing... I think we can all agree that there was some issues here, but... Try challenging yourself to a live shoot video in a similar style. I think we know that Bobby is actually pretty solid with this stuff. So the x factor becomes the setting. So I challenge you to do equivalent content and review yourself and the challenges that happen in this setting that may effect food quality.
Well, we know Guga will cook his steak to perfection, because he would use a thermometer instead of the pray and hope method of cooking.
Brian tsao literally beat bobby flay in his own show
Great 👍🏽
I think the "no-flipping the steak" thing probably comes from cooks/chefs who use a lot of stainless steel pans. The stainless steel pans will stick to anything and everything for at least 30 seconds before it unsticks, and if you pull too hard and too early, you rip the crust right off the steak and ruin it.
Nah, there used to be a ton of myths regarding steaks and what causes them to lose juices.
Folks used to think constant flipping would squeeze juices out, or that piercing it with a knife to check doneness would cause it to leak tons of juices. People like Kenji and Guga have done a lot to debunk these myths by their constant experiments
Guga is the only dude I know that makes perfects steaks
Now we need a video with them three and Uncle Roger.
🙏🏼
you three are the food equivilant of the holy trinity
🙌🏻
U know lowda?
that was the most unsavage savagely savage of steaks ^^
Guga whatever you have to do you need a series with you three the chemistry is amazing the food the knowledge the jokes you three just work together
😊merci
Bro out of those three, I'm going for the ribeye everytime haha.
The way the old guy was holding that knife for a bit had me nervous for a bit
No joke. Denver cuts used to be cheap, but here they are now the same exact price per pound as New York strips.
good video pls more steak mistakes and opinions with these 2 cool fellas
Kinda wish these videos could be longer
I can tell Chef Brian feeling the White Claws lmao he talks in a more calmer and slower manner. Articulates everything. Hes becoming like Leo😂😂😂 just needs more description
He is already doing in his own channel.
Tell those two to open up a chicago location. We would love a Guga Steak house here in Chicago too
Resting also depends on the ambient temperature of the room it is resting in. That might be something worth testing. Cooking a steak then letting it rest in a very cold environment to see how it affects the steak.
Also the surface... Like big cold plate versus wood cutting board or plastic board.
An important note - if you accidently go over on your temperature a bit, it can be good to slice it without resting to minimize carry-over cooking.
The FoodFellas are back at it again!
Nice part with Sous-vide steak is, not needing to rest so you can eat it warm right after the sear.
guga going in for the dark arts
YEEEEEEEEEES!!! 🎉🎉❤️🔥
To be fair, they have only so many minutes for guest chefs to demonstrate their cooking. So sometimes and I think in this instance it’s just trying to get through the demonstration more then cooking it properly etc.
I never did like Bobby… now it all makes sense
I’m a home cook that tries various dishes but steak is something I love and cook often. I’m a touch and feel person. Cooked enough steak to know when medium rare is there. Rest a couple mins and eat.
Uncle Guga I have a question to you. Do you prefer charcoal over firewood in South Africa we use firewood for making our steaks taste great?
I'm with my people when I watch Guga 😂
My gf never had cooked a steak before so I taught her/ gave her instructions. First let steak come to room temp; pat dry; season; heat pan; add oil; one minute high fire each side; lower temp; add butter; baste; after 2 minutes take out of pan and let it rest. Then slice. PERFECT. It was a sirloin steak 1 1/2 inch, perfect thickness.
I want to see Guga Foods chef jackets
You have to consider that they are filming not for authenticity but to entertain audiences watching him, so Bobby Flay may end up taking too long while talking and the food overcooks.
They have staff members set up the counter and the items to make it look like he's been busy, but chances are he's just there as the actor, to do certain actions while the editor and director make changes in real time. So if anything it could be very poor management of the team which hinders the food quality over the time it takes to film (like they have to stop everything to 'clean' or 'dress up' the actor, or set up a scene in advance, which may take several minutes to half an hour.
TV chefs buy recipes. You can make a good living selling them recipes they pretend are theirs.
I agree with Guga, use a thermometer! Restaurant cooks/chefs operate on time before service, which usually equates to extremely high temperatures. I’ve returned more steaks to the kitchen for being over cooked by “professionals” because they are task saturated and not paying attention.
6:36 Bobby was talking at length about people leaving stuff in the pan or stove and overcooking it... while the steak was sizzling in the background. 😂
Three CZcams chefs roast a tv chef on live tv. Mistakes happen, especially on live tv. When CZcams mistakes happen, you can reshoot, edit, start completely over. Anyone else think these perfect guys ever screwed up and are far too scared to admit it?
Uh Frenchie and Brian are actual chefs. They have their own restaurants. Guga is the only CZcams chef
@@jayharv285 uh they were all very critical of something they are not. They both are very pretentious.
You're speaking out of your ass here. Of course they've all messed up, and they've all definitely been criticized over it, especially the two actual chefs. They're speaking from experience.
@@jellyroll2830 I can tell how clueless you are just by your comments
Check the fact first Brian tsao was on bobby flays show and won
I’ve met Bobby Flay, he’s a nice guy. He goes to the Saratoga horse track all of the time.
😋😋😋
Honestly wanna a see Brian and Bobby Flay rematch 😅
I thought the constant flipping isn't about the crust but about the even cooking. If you flip it you cool down the hot side a litte letting it pull into the meat. It heats the meat more evenly that way instead of applying long heat to one side and the the other side.
7:45 yes
I still have total respect for Bobby Flay, but this was a very entertaining critique
Dry age steak in mustard and a pork loin in mustard (yellow)
Y’all roasted him well nice job guys love the videos
Guga Bobby Cook Off!!!!
reason he said skirt steak is cheap is because this video was filmed a really long time ago when it actually was
Bobby tryna school someone about how to cook a steak, and then hacking at his overcooked steak like he's tryna cut a plimsoll in half 🙄
I'm so tired of these celebrity chef types with their BS and with everyone blowing smoke up their arses. I want real honest cooking and real honest food without the brown tonguing and gushing.
Thank you Brian, Frenchy and Guga for keeping it real! 💕💕