They all said use MAC & CHEESE seasoning on STEAKS, so we did!
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- čas přidán 10. 06. 2022
- I love mac and cheese and today I was asked in the comments to try mac and cheese as steak seasoning. There is no way I will let you down, so I did and the results are in.
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#steak #sousvide #experiment - Zábava
What if you took cooked steak, freeze dried it, powderized it, and used it as seasoning for mac and cheese?
Macaroni and steak sounds good ngl
Next level thinking.
YES.
That's a "Prepper Chow" right there....
He did used the powderized steaks to season other steaks and turned out good
Guga is probably one of the best cooking channels because at the end it shows him eating the food and having a good time with friends and family
I don’t like to see people eating (my autism, probably).
@@sciencenotstigma9534 Not much Like it either. But the thing is Its beautiful seeing them having good Happiness. But the other thing is you know it ain't just fake crap
Here's something I don't think you've tried:
Fermented Shrimp Paste.
Also known as BAGOONG in the Philippines and most southeast asian countries.
Commonly found in most asian supermarkets or well stocked asian sections in mainstream american supermarkets (ie not that hard to attain).
Perhaps try initially as a compound butter?
Or a dry aging method?
Or a marinade when putting into sous vide?
I'd be interested to see if you're down for trying, Guga.🤔
Ya also don’t need to add any salt when ya use it it’s just the right amount of umami and satiness when added correctly
This sounds weird as hell, as a random american! Definitely a great idea, I hope he tries it.
What does this paste work well as a seasoning for?
@@CriticalTechReviews generally anything with a creamy sauce will benefit. My dad likes using it as a unique seafood salty dip when mixed with the sourness from white vinegar for dipping steamed okra in. If you're into salt and vinegar chips this flavor example might be up your alley.
@@-A-c that sounds bomb af.
Oh yesssss
I knew as soon as the cheese powder went on the unseasoned steak that it was going to be "missing something". Kraft Mac and Cheese is known for a lot of things, but it isn't known for having an appropriate level of saltiness. Definitely, definitely, *definitely* needs the salt, and so does a steak! Great video, Guga!
Black pepper too
I’ll say it again. Guga’s sides make me look like a master chef to my family. So easy and the directions are so simple to follow.
If you want extra creamy and thick, use cream cheese in the cheese mix that he uses too. THAT'S money.
@SOUL SEEKER I like the way you think. I did a Garden Theme Mac & Cheese once, Green Onions and Dill.
WHAT ARE THE PORTIONS FOR THE MAC AND CHEESE IN THE VIDEO???
@SOUL SEEKER yup! Also garlic powder and onion powder
do you know the amount of stuff used for it? I want to make it but I don't know how much boxes of mac and cheese to use
Try out dry aging steaks with the kraft macaroni and cheese powder! There's lots of different flavors too like white cheddar garlic and herb, creamy Alfredo, white cheddar and bacon, plus there's the flavor boost packs too Jalapeño, Butter Chicken, Poutine, Buffalo Wings, Ghost Pepper, and Cotton Candy.
This needs more upvotes!
@@jamescassar5348 Agreed
Cheetos Mac and cheese too!
Cotton candy????
At first I thought that's what he was doing
Guga, over the years you've tried many experiments to try and improve steaks. I know there has been a lot of successful ideas. I think you need to make a list of those techniques/add-ons and make a steak that uses as many of them as practical at the same time.
My wife hates Sous Vide Steak, saying its too soft... but I love it, especially when its deep fried after to create the great crust... I would love to see a comparison of a Sous Vide Steak, a Grilled/BBQ steak, and a Pan/Basted Steak - as it would be good to see which is the ultimate cooking method.
It's probably very close to cured egg yolks shaved on top of steak. The savory aspect at least. Gonna have to try that, because it sounds really good!
you should try using the pineapple on a brisket, and make another regular brisket, and compare the two to see the differences, been watching your videos for over a year now with my dad, love your videos 🙏💙
I love watching the evolution of this channel.
I remember the days when you were just sitting around a folding table with your family. Too cool to see what you've grown this into!
such an awesome video format
enjoyed every single second
As we've seen coffee ground rub sous vide steak, how about tea leaf sous vide steak?
I highly recommend lapsang souchong. Lapsang has a naturally smoky flavor that smells like jerk seasoned jerky.
My ANOVA Sous Vide comes in next week and I am immediately gonna order some Prime Ribeyes and finish them on a cast iron skillet with butter, rosemary, and garlic for my father's Day dinner. I am so excited I am just going through the app and looking at all of the recipes.
Arby's just released a Wagyu burger. You should get a few, review it, then make your own wagyu burger, and give it to the bois to try and see which they like better. :)
I get tired of eating Wagyu every day. It's good, but I need something like Taco Bell, for variety.
I actually tried this the other day and it was incredible!!! I still prefer a regular steak but it definitely tasted amazing!!! So many of your techniques and side dishes I have made for my kids...
Guga, try dry ageing in different types of mustard and, if possible, honey mustard.
I know sugar has gone well in the past, but maybe it reacts differently with the mustard? Who knows!
Lez dewwit
that sounds interesting 👀😵
aww mustard come on man
CLASSIC video
@@marcusbailey3988 of course. Always a surprise with Guga's new techniques!
I would love to see you use Hidden Valley ranch powder on steaks as well as French onion soup mix ( specifically the Lipton brand).
Let’s go I dig it
Hello Guga, i just found your channels and they're amazing, i cannot wait to try some of your receipes 💛
talking about cheese (I'm french 😁) why not trying your steaks with our famous roquefort? We often eat steaks with roquefort sauce, it goes very well together 😁 i would love to see that!
I love your videos on both channels, it's nice to see so much love for food and family and friends, good mood and happiness, all the best to you all ❤️
Guga you have an amazing personality for doing exactly what you do in your videos. I hope you give us many more years of your great content. I would support you by buying merch if I had more money, but I will like all your videos instead.
I hope you are doing well Guga :)
Leo is top notch!!! Can’t say it enough. Descriptions always on point and specific, not the same ol “it’s VERY good/AMAZING!” He offers so much more
agreed! I see some people talking badly about him because of it and I don’t understand it
found the Leo comment bot
Please try *Magic Mud Marinade* on a steak. Ingredients are simple:
2 parts balsamic vinegar
2 parts milk
1 part lemon juice
1 part brown mustard
1 part booze (I prefer bourbon, others like how beer works)
Recipe is in ratio form. As long as all your measurements are consistent, you can't screw this up.
Just marinade your meat in the fridge for 1-24 hours, remove from marinade and cook as normal. Leftover marinade can be reduced to a sauce or used as a glaze.
Gives an incredible tangy sweetness that goes with any protein. I've even made scrambled eggs with a reduction of it, freakin' amazing stuff. There's a reason why it's called "Magic."
have you ever done a sear/short bbq > sous vide experiment ? im curious if it would get any benefit from the early sear
I had to look so hard to find this video again 🤦🏻♂️! Finally found it for your Mac n cheese recipe ( I’m just gonna put a layer of cottage cheese in the middle.
I would HIGHLY recommend you give Patti LaBelle's over the rainbow mac and cheese a try. You could do a whole video on different cheese and seasoning combos, include sous vide and smoked.
Please do a dry age with TAHINI! This a sesame based sauce that we use in Egypt, it would be great!
Yes sir not sure if you have done a video on this . But have you tried one using liquid smoke in the marinade process. Hickory pecan and mesquite. I wasn't sure it adding this consintrate before vacuumed sealing the bag would overpower the steak in the finished product. Thanks for all you do and your videos have opened up a new world of cooking for me
Thanks for your great videos! You IMHO are the streak king!
Can you dry age in Ssamjang paste (Korean fermented bean paste)
Completely different idea, but what if you dry age a steak with shrimp paste??? Would be really curious to see how that will turn out
That's awesome bro! Yall 3 bring a cool vibe.🤙🏼👊🏼
i rly like ur content guga u are my master sort of teaching us a lot , i like a lot super edited videos with specials but how bout fully behind the scenes videos u should do it sometimes full experience 1:1 its look cool aswell
This is awesome! Would love to see what Miso paste does to a dry aged steak.
THIS
i think he already did it
Wypipo🤦🏾♂️ anything good to yall
@@italkalotofshit 🥱🥱🐒🐒
@@tardwrangler1019 🤭 lice having sun dodger
This just reminded me that Cheetos makes a Mac & cheese now, and I legit saved the powder, put it in a shaker and use it on everything. I bet that would be amazing with something like this 🤣
I use the packets of ranch an put it on a lot of thing especially on vegetables.
You couldn't pull it off without the blowtorch. They all looked fantastic when you added your touch. Great VDO - Thank you!
Take a drink every time Guga says “everybody”..wasted in
Dry Age a Steak in Smoked Wagyu Compound MSG Butter vs Smoked Bacon Fat MSG Compound Butter vs Smoked Bacon-Wagyu Fat MSG compound butter.
Essentially like your previous video where you smoked your fats before putting them on the steak, do the same, but when it's done smoking add your home made MSG powder let it solidify into a compound butter, and then dry age your steak(s) in it.
Maybe try using dried soups as a seasoning for steaks and roasts. When I make a roast Sous Vide I use Lipton Beefy Onion Soup Mix after seasoning the roast with salt and pepper and it is money every time. I’ve used it with eye round, bottom round, chuck roast etc. Plus I use the left over liquids from the bag to make gravy and it’s very flavorful.
My dad used to use Lipton onion soup mix in a lot of things as a seasoning mix.
@@JAF30 Your dad was really smart. To this day I use on turkey wings, meatloaf, etc. BTW I'm 73 years young, lol!
Your video are amazing guga 🙌
Bruh why is his wink so damn perfect 😂😂
Loved seeing this! An inexpensive test that was entertaining. Speaking of inexpensive, how about slug burgers? With the higher prices on everything it would be awesome to see what you do with nickel burgers. (Maybe even what it would cost today to do.) This was the burger my mom used to make at home.
Cheap ground beef
Chopped onions
Bread crumbs or crackers crumbs
Egg
French's onion soup mix (optional)
Season to taste
Mix it all together (like meatloaf) and do your thing to it.
I know what moms was like . .. whatcha got, Guga?
My friends mom would do the same but put homemade BBQ sauce on it and let it simmer.
This is crazy! I was making my niece her Mac and Cheese the other night. Because for some insane reason, she wanted that instead of Ribeyes, baked potatoes, salad and rice. Whatever though. I aim to please! But after I made it for her, I went to put the large spoon I'd used to add, and mix, the butter, half and half and powdered cheese with, and locked a little powdered cheese off it, as I was tossing it in to the sink. It crossed my mind that the cheese powder could make a rub it a crust for steak. I was thinking that I couldn't have been the first to think of it though! And here's proof that I'm not! I'm glad to see that it could turn out better than I initially expected! 😺
Guga , thanks for all the joy you have spread in this world. For that reason you have my lifetime sub , and its a good way to window shop for steak.😎
So many people including myself asked guga to make this so glad you did it finally
Do three dry age steaks all with the same seasoning but make them different colours with food colouring
This will be a good way of showing that the judges are fair with rating the steaks
Try cherry kool-aid packets next! That’ll be hilariously weird to taste I bet.
"cheers everybody" The Goog is so lovable, so happy all the time. it's infectious. gotta enjoy the good things in life...good food, good company, good drinks.
loved this video. would love to see a battle of the milk steaks. can you sous vide the powdered milk steak or is that brine/grill only vs kraft mac vs other dairy steaks. i dairy you to do it.
Guga i love d vybz u guys got wen doing d experiment love d energy u guys have 💚💚💚💚💚👋💯💯
Waiting for a tom yum paste experiment! Thanks again for the vid you guys.
Just wondering because I haven't watched all of your videos. Have you ever tried beef flavored onion soup mix as a dry rub or any beautiful way you would want to do it?
You don't have the recipe in the section below the video for the mac and cheese. Would like to know how you make it as my kids want to try it.
Is there any way you can do a playlist of all your sides?! Between sous vide everything and on the Guga Foods page, we search through so many videos to find that “one” side we saw that one time 😅
“Plane old Mac n cheese” angle killed me 😂
if you use the juices from ribs ( i got some from some iberico ribs) in a cast iron skillet instead of lard to make the crust for cornbread it's amazing
hey Guga love the channel. would be nice to see your take on Amenian Lahmajune which is kind of like a super thin crust pizza
This is an amazing video, "That was perfect because it allows me time to" twice in one video!
What type of flame or is it a torch so I can purchase one. Thanks. Ken
It looks awesome
Another great video thanks,
You may know, but you can get a adapter to refill the green propane bottles with a bigger propane bottle 👍
Hey, Guga! If I made the one with just mac-n-cheese powder but added other seasonings, should I add any extra salt? Or did you think it was already salty enough?
1:30 the audio glitch here makes me believe guga said "fxxxing season these steaks" just to mess with his editor 😂 nice catch tho Mr editor!
I have a question about your knifes guga how do you sharpen them ?
do you use sharpening stones(which types ) or you send them to pro shop to do it for you ?
try something with seefood like lobster like surf and turf idk what but might be interesting !!!! u always make me hungry :)
Hey Guga,
Do you have the measurements for the mac and cheese side dish? Thinking I'd love to give that a go myself.
Do you have a cook book on sous vide? If so, how can I order it?
Well done guys. Very entertaining 👏
Great Mac. MY grandmother does a great smocked gouda, once it's done I like to top it with pepperchack before we put it in the oven, it's awesome
It’s cool to see one of these crazy experiments work for once. I also would’ve bet this wouldn’t have been one of those successes.
I like how Angel is just smashing more even while Guga is speaking the outro.
lol guga we had student day weekend which was 3 days of concerts and basically being perpetually hungover haha and last night i dreamt of you being there cooking for us and i was so happy that i woke up hahahha
you guys r so funny and cute 😭 loved the video, new sub!
guga i dont know if you done this before But since leo likes sve over grill what if you finsh the sve steak on bbq or smoke infusion with that machine thing????
Would like to see your next mystery meat be, "Rocky Mountain Oysters". Haven't seen anybody cook them Sous Vide on you tube yet.
I wonder whether slow cooking would make them tender? Sous vide is of course the best way to do that…
Have you tried dry aging a ribeye roast in "Better than Boullion" yet? I think there are three different kinds, beef, vegtable, and chicken. Its a perfect consistency for spreading!
i wish full recipe instructions and amounts / time / temps were posted nvm rewatched and did see they were 😂💪🏽
i clicked on this video without even knowing this channel existed but then i hear guga and im even more excited than i already was
Maybe they do this next March or for the next million subscribers, but I would love to see them do a bracket faceoff of the best steaks they've ever done.
Bracket them by seasonings, compound butters, dry age, cooking method, etc, and tell us which one is the king of all steaks
I love how this guy says “Real ____”. Lol @03:31
I learn something new every video I watch on your channel. However.... I must say there is a problem.... I get so darn hungry while watching.
Why did i watch this at 1am in the morning - I don’t think i am able to sleep now! My stomach is rumbling and my mouth is drooling with saliva. WHY GUGA!!!
Nacho Libre!!!🤣 "real goowd"
I like the new guy's descriptions. Bring him back in the next videos!
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. ;)
Id love to see a triple Dry Age face off - Umai bag in the regular refrigerator VS dry-age cabinet VS Umai bag in the dry-age cabinet!
Really curious here about the knives behind you. Are they custom made? Weighted with sand granuals? Easy to resharpen or is it better to have them revamped by a cutler?
This experiment is nuts, in a good way. Any chance we could get more experiments involving your home-made MSG (MSGuga), like a dry age or a compound butter?
@Sous Vide Everything How long after you take the stakes out of the water till you open the bag?
When can we expect the "Guga's craziest Steak experiments that worked! and sides" cookbook? do it guga!
I got more hungrier than I expected while watching this, this man deserve 10 million subscribers
I'm sure someone's tried it with your show (or told you about it)
Try "better with bouillon" beef paste on a sous vide steak. I sous vide mine with that and it creates a wonderful, savory "meat candy" crust on the outside, especially after the sear. I don't cook my steaks without them anymore.
I will only use the sous vide method. Grill after!!! So tender so perfect!!!!
Guga you have exact measurements for the cheese sauce??
What do I have to do to come taste test for a video ? Lol even without the video 😂 I’m only an hour or so away . I’ll even cook for u too !
I would love to see what you would do with chuck eye roast or chuck eye steaks. Great cheap, tender, and flavourful cut.
When we make mac n cheese we bake it with crushed goldfish crackers on top or crushed chicken n a biscuit crackers on top then bake it's sooooo good either way you try it. Oh btw what do you do with the trimmings from before and after it's cut?????.
Looks good!! Definitely an Interesting twist on Mac 'N cheese!!
You can also add sour cream and/or cream cheese. Also, on the West coast, you can go to Winco to get more powder cheese!
Can we please get more detail on the mac and cheese side? I'm about to attempt it, but I'm not feeling confident with what was provided.
Id like to see the best way to get a smoked flavour indoors, without a smoker. Maybe smoked salt (before/after) VS smoked tea (lapsang souchong -- can do a wet brine in the tea or use it blended in a spice), VS liquid smoke.
4:24 the joy of this dude when he gets to experimenting with crazy shit. that's why I love the Goog man