Steak Tenderizing: FRUITS vs MACHINES Series Finale!
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- čas přidán 30. 05. 2024
- To find out the best way to tenderize a steak after so many different experiment today is our series finale, fruits vs machines which one is better to make the perfect tender steak?
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1st • Steak TENDERIZING EXPE...
2nd • Best methods to TENDER...
3rd • Steak TENDERIZING EXPE...
* Pineapple Disintegration Experiment
• Will PINEAPPLE Complet...
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#Steak #Grilling #Tenderize - Zábava
Enzyms work at a spicifc pH-Value. By mixing up papaya and pineapple you create a pH somewhere in between of the optimal pH-habitat for the enzymes of the papaya and the pineapple. Proteins are partially negative and positive charged. By changing their pH-habitat (increasing or decreasing the Hydrogyn-Ion concentration) you are changing the enzymes 3D-structure and it doesn't work anymore. Therefore it is essential to know that each enzym only works on their counterpart substrate. Hope i could help. Sorry for any grammar mistakes. Greetings from germany.
I totally forgot all about biochemistry from college haha. Thank you for a very basic refresher
Proteins can be either positive or negatively charged. Not both.
bruh this reminds me of 7th grade science but yes
Brian Taffany They can be both, some proteins are large enough to be amphipathic
@@ryanpark7323 Yes but thats not the net charge of the protein. It just has different parts being either negatively or positively charged.
Why not pineapple it for 30 mins, than drain and dry brine it overnight. Salt will inhibit the enzymes, in addition to dry brining. Might help with the sear
exactly what I was going to say but you beat me to it.
@@privateimperialeagle6390 Me too... :)
nop, since the pineapple enzymes continue working even though you washed the steak and believe there's no more.
scientists say those enzymes stop their effect at high temperatures, so the only say to stop the process is by cooking the stake
yes.
@@odahcaMleinaD The hypothesis was that the high salt saturation from the dry brine would inhibit the enzymes. I know you cant just wash it off, hence 30 mins instead of a full hour..
Guga: I know this doesn’t look appetizing.
Me: that looks like salsa
was thinking the same thing
looks pretty appetizing to me
That's a nice "salsa tatemada y martajada"
dont't apolgise for the rain, the sound of rain is very relaxing, loved the whole video :D
Complemented it better hahahaha you're right!
Well i think so
yes
@Mohammad Awwab Why are you asking?
A tip for tenderizing with papaya is to use slightly "Immature" papayas, by that I mean papayas that have yet to ripen. They tend to be alot whiter/less orange/pink. It's often used in Indian/Pakistani cuisine to tenderize meat.
Do the immature papayas say your mama jokes?
@@nazgul7914 occasionally they do
@@nazgul7914
Your Mom jokes remain funny, as far as I can tell, at least into your sixth decade.
@@usmankashif6192 do you know how the unripe papayas compare to ripe ones when tenderizing? like what's different
@@stippystips9418 I know that my mother specifically looks for unripe ones, as in the ones that have white flesh and not pink/orange. I cant say for sure on a chemical basis but my mother once made me taste a bit of unripe papaya and I could immediately feel a slight tingling/buzzing feeling on my tounge. My guess is that unripe papayas somehow denature protein alot better than ripe ones
"Florida is nice and sunny but 5seconds later it's rain". Laughs in Scottish
yea florida will have people all around i guess
Laugh in Malaysian
Laugh in bogor.
😂
Mahihina
@@michaelestioso9975 hell yeah mga mahina
Guga: "Cheers!"
Angel: "Cheers!"
Zeus: *KABOOOOM!*
Cheers!
Cheer
@@veticgods -s
He wanted the meat hahahaha
can you give me the minute and second where this happened?
i put my son in a bath of pineapple enzymes for over 1 hour and he is no longer with us. RIP Tanner
So you can still blame you farts on the kid then
@@tommy2buttz668 why would he blame his farts on the kid
@@mauz791 because the kid gave him gas......
@@tommy2buttz668 what?
@DjentSlayer10k He's waffling
This was a chemistry lesson
More of biology lesson i would say.
NXE wow you are so smart
NXE ironic the study of life being taught through the death of a cow
Yeah, enzymes are bio
Except its ENZYME and not eMzyne
This channel is just so addicting. Not a good idea to spend your time during a diet tho 😂
I don't even eat beef and I still watch it
Rohan V ye same
Fine if you are doing keto!
LMAOO , THATS SOO ME
keto homie
"But I'll tell you one thing, it feels extremely tender on my hand, and as I know from experience, this one is tender"
yea when you just quote it like that it's kinda creepy
He legit makes this seem like he's working with zombie meat with the music and Horror movie level narration and voice.
Zombie
He sounds like a mad scientist
@@monotard2745 haha true
"Let's do it." Lol.
it do be like that sometimes.
Guga! I had a job interview today and the interviewers asked me about my hobbies and how I spend my free time. I told them that I love watching Guga Foods. One of the interviewers asked me if I have tried making the Guga Rub! Haha. We clicked instantly afterwards!
That's awesome! I hope you get the job!
That’s awesome
@@SousVideEverything I see the twin watches each other's videos
"If you’re unfamiliar with this cut, you shouldn’t " 😂😂
Thats what I always tell my barber , hes old.
Lol! does anyone know where guga is from?
Guaranteed Smash Brazil, I think the state of Minas Gerais.
@@albert2605 Minas Gerais - Brazil (not sure about the city)
Legit question, If phrased "If you're unfamiliar with this cut you shouldn't be" would it be correct? If not how should It be properly worded?
I love the voice over and cooking it's so relaxing, but the best part is definitely Angel and Guga having fun at the end
How about this amazing idea: use the mechanical Jaccard tenderizer, then immerse the steak in either melted Wagyu fat or butter? It would be interesting to see if the fat gets into all the nooks and crannies.
Maybe sous vide it in wagyu tallow
Not gonna lie the title scared me for a moment. I read series finale and thought "oh no he's ending the channel". Thankfully that's not the case. Side note awesome video, love your work, keep it up...please.
The dude is literally getting paid to cook and eat steak. He's going to ride this gravy train for as long as its chugging along
@@4xdblack and some of that gravy can be poured on the steak lol
Guga2020!
"Let's dew et"
Gewd
how many people copy this 🤦🏾🤦🏾🤦🏾🤦🏾
U stole my name
Lez doo eht
I love how you guys immediately give away the best method, but there is so much more knowledge throughout the video.
Nobody:
Guga: "Emzynes"
37 brainless ppl ddnt knew it too.
Doctor: what is the best best sound you ever heard
Me: well, I think you may be familiar to that legendary sentence
Doctor: which one?
Me: mh mh mh... *Let's dew it*
For the papaya-pineapple mixture, the enzymes were eating each other since they themselves are proteins.
Correct, sir 👍🏻😄
I wanna leave just that mix out, and see which enzyme wins the war
B I G B R A I N
This.
I think what happened is actually that Papain works in less acidic environments, so the pineapple's acidity denatured those proteins and it ended up being just a less concentrated pineapple mixture. Maybe a little baking soda or better yet something highly basic like sodium carbonate added to it would help, since bromelain works in higher pH (up to around 8 if a quick google search is any help) so a pH of around 7 or 7.5 would be ideal for both. Aren't these enzymes pretty small anyways? I'm pretty sure they wouldn't cause hydrolysis and break the bonds of each other.
“Pound it like you mean it” -Guga 2020
that's what she said
@@MrBraffZachlin lol u need to get out of the comment section, mon! seen u on like 5 different ones lol
beat that meat, literally.
Take a shot every time Guga says "enzymes" differently lol
Id love a “Guga saying Enzymes with Benedict saying penguins” mashup
Angel has become a steak master. I've loved watching him grow from a steak noob to a steak god. Dude knows his flavors and cuts of meat. Respect my guy.
Jesus?
@@chadguy45 Yes my son?
"From that time Jesus began to preach, and to say, Repent: for the kingdom of heaven is at hand." Matthew 4:17
"Ye have heard that it hath been said, An eye for an eye, and a tooth for a tooth: But I say unto you, That ye resist not evil: but whosoever shall smite thee on thy right cheek, turn to him the other also." Matthew 5:38-39
"And when thou prayest, thou shalt not be as the hypocrites are: for they love to pray standing in the synagogues and in the corners of the streets, that they may be seen of men. Verily I say unto you, They have their reward. But thou, when thou prayest, enter into thy closet, and when thou hast shut thy door, pray to thy Father which is in secret; and thy Father which seeth in secret shall reward thee openly." Matthew 6:5-6
A few thoughts I've had over watching this series.
1- Can you use the pineapple method and then slice off that thin top and bottom layer to remove the gritty layer?
2- Could you marinade the steak in the fruit but then butterfly it and fold it so the two outside layers meet in the middle and then use some of that meat glue powder to stick it together so that you can have a crust?
1- You can get rid of the skin & the core part of the pineapple,but the skin has the most enzymes,which made it more effective
2- Cool idea, although he just gonna made it as simple as possible in this one
@@Mr.WhiteCat_YT I think he means to cut the steaks thin top and bottom layer to remove the gritty texture
I thought the same thing. I hope he listens to your advice
@@Mr.WhiteCat_YT he meant the outer layer of the steak on no1
The first method could work. But for the second one, I am not so sure if you wamt to have this texture in the middle of your steak.
a way to use the skin of pineapples, eat the insides and blend the skin to tenderize meat.
Exactly. Same with the papaya, eat the fruit, use the skin
Guga: “everyone has this one at home it is a meat mallet.”
Me: I don’t have one of those at home.
Every time I hear guga say "emzynes" it makes me laugh
Ok?
Tomato, tomahto.
Next episode use the Jaccard and compare between the amount of hits. Starting with 2 hits each side, 4, 6, 10 and such. I believe the number of hits has a BIG factor on this.
You guys are the best thank you for making this!!!
This is why I appreciate the internet and CZcams.
Our forefathers didn't have access to this kind of stuff, and had to go through all sort of headaches.
Who knows if they ever found the right thing?
And now you just saved me five or six steaks... And hopefully a ton of money that I don't have to spend on tenderloin because I temporarily have teeth problems and I can't chew tough steak.
Probably more as I tried to get it right...
All that time and money.
I know right away to just go to the papaya for my top sirloins.
Thank you guys!
Him: "Eveyone has this one at home.
Me: 👀 "...."
For the Jaccard, I go slower making sure to go all the way through the steak in a straight line to the cutting board. Also just up and down (2 passes) the steak on either side. If you rush, as Gugua did, moving around as you puncture the meat you'll just rip up instead of getting nice straight cuts through the steak. I also use it on sous vide chicken breast, which works like a charm.
Yeah, he definitely overdid it with the jaccard.
Is that why my tongue feels so weird when I eat pineapple?😂
Yep basically it's trying to eat you
you bite the pineapple, it bites you back...
yep. eat too much an you might even develop ulcers
@@demithevampireking4285 kinky
Angel looks like he's tired of testing eye round and wants some wagyu experiments :P
Sucks to get free steak I guess. Loll
🤣🤣🤣🤣🤣
I think the enzymes work at different pHs so when you mix them together you get a pH where neither of the enzymes work well. Just a guess tho correct me if I’m wrong.
They were eating each other, actually cause they're also proteins
Then why did the "everything together" was more tender than "jacquard" steak?
@@macktheknifee9301 enzymes only affect certain substrates that match their active sites. Just because enzymes are proteins, it doesn't mean they effect eachother
This sounds like the most reasonable answer, I didn't think about their pH difference
I liked the raining effect, nice background
Now you should do a "How to make a pineapple eye round taste better", and tackle the grainy texture
Marinade with honey and make a pseudo crust
Maybe cut outside off like dry aging
maybe back off time to 40 minutes
@@Athiril agreed, maybe 30 min as well
@@mauz791 20 minute soak, single rinse, overnight rest in the fridge
Love these video's I'm learning a lot and I love how you all have fun doing them! ( and the way he says enzymes is so cute!! haha)
Guga: Points at the last steak
Angel: I hear something ringing, I gotta take that call!
Guga: FOR SCIENCE!!!!
Guga, you missed the best fruit for tenderizing meat-- the Kiwi!!!
He's done that b4
He also did the pineapple before but Michael meant that he forgot to include it in this vid, since this vid is kind of a compilation of all techniques.
kiwi vs pomegranate vs durian :P
Michael he also didn’t use Sous Vide, that’s what I use to tenderize.
He should do a collab with Guga from Sous Vide Everything
@@robertdevito5001 I don't think they get along, though.
This channel is the best, very happy to have discovered it. Keep up the quality vids Guga!
I'm starting to think this is low-key his favorite cut of beef...
Its great when some one finds happiness in the simple and modest things...
@@peioruiz1851 But that would contradict the whole point of the video, as that would be roast, And Guga does mention that slow cooking for hours does in part tenderize the meat
Me: i wonder what Guga's latest video is about
Guga: beats his meat and covers it in fruit mush
Me: cool
LOL
Moral of the story: get a good cut of beef.
I love a good cut of meat, but after trying a few Guga methods I have become as schteak addicted as ever. It can be price prohibitive. So a good method to grilling up tender round steak is intriguing. I've been using sour cream (easier than pureeing fruit) with good results, but the hoarders snatched up all the round. It did make one of those cheap "charcoal steaks" (I don't know the cut, since don't label it) tender and amazing. I also picked the one with unusually high marbling over the other 2 charcoal steaks that were available.
@@takingdaggers it is such an exciting moment when your standing in the aisle right between someones grandma and a middle aged IT guy on his lunch break picking out coldcuts shopper, while your just gazing at the meats trying to measure the marbles on that hunk of beef, and decide which one your going to take home and beat that night.
@@takingdaggers sour cream method?
Just marinate the steak in sour cream. I didn't notice much of a difference when I did an experiment on a London broil cut into thirds however. Apparently the sour cream tenderizes fat marbling. If there is none, no bueno. Beating it with hammer worked well tho.
Tasty and while not tender per se, it wasn't tough. Because I pounded it it was too thin to cook medium rare, so it was done.
Would be excellent with a nice suace.
Why is his voice just so relaxing?
While watching the video, i was thinking about three better options with the techniques: 70% papaya + 30% pineapple (or vice versa), and second idea is doing the pineapple one for less than an hour (maybe around 30~40 minutes), and optionally maybe also, because the pineapple is only good for tenderizing but leaves grainy texture, maybe try doing 4~6 hits with the Jaccard (don't overdo it) and marinade in papaya for an hour as you did. Please Guga take notes and try these three, i'm very determined and curious to find out the absolute perfect way to tenderize a very cheap cut without ruining its taste, crust, juiciness, etc... Please consider checking these three suggestions, because we all have to get to the bottom of this. Imagine if you could make the cheapest meat possible taste and feel like a premium restaurant cut.
1 minute, 11 views 41 likes and 18 comments. I thought I was earlier😔
His narration voice tho 😂 😂 😂
11 views and 44 likes........ lets dew it
Thbeaver Plays stfu
Don't apologize for the sound of rain, it's the best sound in the world.
I wonder how good the pineapple would've been if you created a chicken fried steak or something. Kinda to counter the weird exterior texture.
I love this channel. Real testing and challenging the theory.
😂😭 did Angel _actually_ whip out the "It is what it is line" 12:48
I do wonder what happens if you do this to other meats as well, for example chicken.
However, I think it would destroy the meat instead.
Probably could do some pork and defintiely some wild game like deer or elk. I am betting turkey would do alright as well. However, I definitely could see chicken getting kinda on the slimey side, especially the white meat.
Pinnapple destroyed some of my turkey breasts once, you really can't let them marinate for long
@@rallywagon261 Thats what I thought as well, probably works better with red meat. I do want to try it one day :)
With chicken, you reduce the time and sear it. The jaccard works better with a pan fried situation. Lamb or mutton would be a good application. Pork, but we don't eat that so I don't know.
We dont eat that much pork either, due to it usually becoming extremely dry, however lamb sounds awesome might try that. Thanks :)
I like it when it rains in your videos. It's peaceful.
I have a Jaccard and love it but I use it primarily for marinating meats. use it a few times a side and then put the meat in to marinate. it really speeds the process up!
You always do a great job of comparing stuff. I’d love to see a comparison of different woods (or none) used during grilling (not smoking), as well as a gas as a control, and see if it even makes any difference at all...
CZcams when im studying: wanna see a guy experiment with his steaks?
I feel you bro. Once I had a test the next day but ended up watching Bon appetite videos on butchering different animals... I don’t know why watching a guy dissecting a cow is fun, but it is. And each video is over 30 min too
When Guga takes that first bite of the Jaccard one and stares off deep in thought before saying "its dryy"
Love that lol
Love it! Thank you
Eye round is also really good for Beef Jerky as well it's my go to cut for when I make my Beef Jerky
Do you grind the Eye for your jerky?
Do you slice with or against the grain? I go with the grain, because I like the end texture better like that.
"Pound it like you mean it. Because even though I am going full force over here as you can see its almost doing nothing"
-Guga
Im trying this out tonight, am very excited to see how it tastes!
He’s over using the Jaccard. It works wonders if used correctly.
Yeah that’s what I was thinking
how to use it? i was thinking of buying it but i changed my mind after this video
IbrahimMC Look for another video on how to use it. You don’t have to slam it down, the blades are razor sharp as he said. Also he had to go over that steak at least 10-15 times per side. That’s way too much. Trust me, it works wonders. Especially on cheaper cuts of meat.
@@TheeDrtyGhttoKid those blades are so long it seems really stupid to do it to both sides
While I know this was supposed to be the finale, one thing I would love to see is an overnight Coca-Cola marinade. I heard that because of how acidic coke is, it will break up the fibers very nicely, and even give a bit of a sweet flavor to the meat like a lot of chinese sweet+sour dishes.
The raw “all of the above” steak looks like the rice krispy treat from hell
This was one of the first videos of yours I watched. I cooked a steak based on your videos a couple days ago. Now I understand what you mean by the crust and now I crave it.
It's funny how (as a fellow scientist) Darizona's answer was the "proper" explanation and yet "the enzymes don't get along" sums it up pretty well in 5 words......
Angel is getting too good at guessing what you've done to the steaks lol. At this point he can start his own channel and Guga will have to find a new partner XD
Great experiment. I wonder if you were to dry brine the steak overnight after the fruit, you may be able to get a crust, as it would dry out and extract a lot of the moisture.
Another idea for Guga’s crazy obsession over tenderizing eye round lol. Luv it
I love when guga gets scientific with food
Eu adoro quando o Guga pega mais uma veia científica com as receitas e explica bem explicado
Seniors love cubed steak to make Swiss Steak, which i like too. I worked in a supermarket meat room during college and cubed lots of beef, ask to have it cubed or cubed more than it is. 3x through the cuber takes a minute and its almost hamburger by then. Its included in the price of meat, no extra cost!!
is there a way to try a Japanese Wagyu A5 Eye round? would love to see that guga
Yeah, the toughest part of the tenderest meat, it looks interesting
Isn't A5 a measure of marbling?
@@dannilainne385 imagine an eye round with that marbling
Guga is the only guy with both eye round and wagyu in his fridge
Adam Ragusea might have entered the chat
12:48 he laughed to himself knowing few of us would get it, what a champ
He exposing Trump on the Low Key KEKW
I loved the rain sounds 😍
me: no way he can make that steak look good.
Guga: hold my beer
Hold my wagyu steak. Peasent
3:13 thats also the reason why pineapple has that weird sting when eaten
You bite a pineapple & the pineapple bites you back.
'So let's dooo'eet' . Gold, Always 😂 😂 😂
Great vid , entertaining and v informative
Me: sees the scientific explanation
*they're speaking the language of gods*
😂 exactly
7:10 "its like disintegrated right on the surface"
It must be mandalorian works
The rain and thunder were actually really nice. Felt like I was at the table with you.
Sorry for the rain?!?! This is all I want. Relaxing rain sounds and steak
Imagine how wagyu eye round would look like.
Everyone: enzymes
This guy: emzynes
I like the rain. There's nothing quite like eating while you listen to the rain ☺️☺️☺️
The results for the jaccard blew me away! I work in a fine dining restaurant and we use a jaccard. We don’t have any eye round steaks, all prime except the filet, and they’re all super juicy and absolutely amazing. We cook them in a 1200 degree broiler. There are a few different factors here, I wonder which of the keeps ours juicy and his steak not. Maybe a bit of all of them.
I think he over-did the jaccard. I use mine all the time, typically on sirloin. I do it twice on each side then stop.
I always cook steak low and slow rather than directly over the fire, so that probably affects it too.
Since this meat has no marbeling it should be cooked to a rare doneness to maximize flavour.
Hey GUGA, can you try "Chaliapin Steak Don" from shokugeki no souma. TY
That rain in the background is beautiful
The rain noise in the background is actually amazing
Breaking down the proteins wouldn t affect its nutrition caracteristics?
Fernando Rodriguez No, it’s all digested into constituent amino acids by your body anyway.
10:16 that reaction was so well syncronized
Rain really set the vibe
Your videos are really good btw.
Summer in south Florida:
2pm: “This storm is going to kill us for sure. Goodbye, world! I love you all!!!”
2:15- “kids, don’t forget your sunscreen before you go outside!!”
Paya Slurry - "Doesn't look appetizing"
Speak for yourself ;)
Guga have you ever tried pineapple on a roast or does it not work on that thick of meat?
Enzyms work at a spicifc pH-Value. By mixing up papaya and pineapple you crate a pH somewhere in between of the optimal pH-habitat for the enzyms of the papaya and the pineapple. Proteins are partially negative and positive charged. By changing their pH-habitat (increasing or decreasing the Hydrogyn-Ion concentration) you are changing the Enzyms 3D-structure and it doesn't work anymore. Therefore it is essential to know that each enzym only works on their counterpart substrate. Hope i could help. Sorry for any grammar mistakes. Greetings from germany.
Just a note, You're supposed to use a Jaccard perpendicular to the grain, Steaks were cut against the grain.
Needling with the grain wont cut up the intramuscular connections so it wont tenderize as much and you'll just open it up to dry out.
Try a Flank steak or a Skirt steak, Use the Jaccard to needle in between the big grains then Grill it and slice against the grain.
Remember! When you eat pineapple - pineapple eat you😈🍍
That's kinky
Omg that logic
Eh... the pineapple gonna fight your body's thick layer of protection before it enter the body and rip the meat apart