Tasting a steak you can never afford!
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- čas přidán 21. 03. 2024
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How does this product work for you, genuinely curious about your own experience with it guga
Would be nice to link the original video.
You should try it definitely
Does it really work tho?
hopefully you took the commentor feedback on the betterhelp sponsorship and the ethical issues therein.
The thing i like is that the chef who created that, is realistic and even admitted it went too far and wasn't something you'd crave. He didn't let ego get in the way of reality.
I love his honesty!
perfectly said. But idk why that guy lies that he likes it, when he clearly doesnt.
Chef was so casual when he said "we just doubled it to 200 days." This is a dude who has some serious long game perspective. What a craftsman!
Real Greatness lays in bed with humbleness. Refreshing to see some honesty about the outcome of an expensive experiment!
Yeah, but Guga does that all the time. If it's amazing, he'll rave about it. If the experiment is not a success, he'll be honest!
Thanks for calling me poor? 😂
Edit: Chillax ladies and gents, it was a joke 😂
😂
Yep, guga shitting on the poors is a beautiful way to roll into the weekend
@@flintstone4208yeah ? Why does he do this?
it's what he's always done and it's why we keep coming back @@galifianakis2808
Fr bro 😭
Guga just for you to know, the way they were cooking it was indeed confit, and not sous-vide. In french to cook something sous-vide refers to cooking in a vacuum bag, vide mean empty. Here they cooked it without a bag and in fat
It would be suprising if Guga didn't know what confit was but then again it's not really that well known in the states, not since the invention of canning anyway.
Pre industrial times confit was the only way to preserve meat that didn't alter it as much as drying or salting. The english would refer to it as potting, where the meat was typically coocked slowly in fat in a clay jar and sealed with a layer of hot tallow. It was tied off with a cloth to keep the bugs out and could be stored in a cupboard for almost a year.
It's still a great technique for cooking today as the meat is fully rendered and succulent. I love breaking up a duck, dry brine overnight and making it confit in a dutch oven, YUM.
Jokes on you. In this economy I can't afford any cut of steak. Hehe!
If the dollar store had steak I could afford it there, though I wouldn't trust it.
a 10$ well done piece is not hard to get or do
Me eating skirt steak rn 😢
@@jacobshort5378 actually i think guga did a dollar store steak video lol
@@Scotty-vs4lf Had to be frozen. They don't have a meat counter lol.
Bro calling us poor💀
I am so I can't be offended. I couldn't afford a bite of waygu so it is what it is.
Guga, this is Confit. Sous vide is the same concept, though in confit, the medium used to retain the temperature is also used to impart flavor. Sous Vide literally means, "under vacuum". That meat is not under vacuum so it's confit.
Ohhhh ok, nice explanation
There’s about 40 other comments saying the same thing, we get it
he's confit-ing it , there is no vacuum involved , the bag is what makes it sous-vide not the water circulator/tempereuse
i dont think so
Correct - sous vide means without air. Though I would say it's both confit AND sous vide, colloquially at least.
@@pep2001bg when he says sous-vide what he means is poached , at least in this video
It's submerged in fat which prevents external bacteria, confit.
@@pep2001bg It doesn't matter what you think. Fact is fact. Not vacuumed, not sous vide.
It is Confit, sousvide would not allow exchange of solid that dissolve in both fat and water. This is why sous-vide replaced it as the flavor does not change. (It is not intuitive, but the fat will draw flavor out of the meat instead of adding it like basting)
Sous-vide = under vacum
Confit = slowly cooked at low temperature in fat
It was confied not sous-vide cooked.
The use of a termal immersion circulator and a bassin doesn't equate to sous-vide, as you can cook sous-vide in various other methods as long as the food is vaccum sealed. The circulator and the probe were used in this case to measure very accuratly the temperature of the meat and to ensure that the fat would distribute heat extremely acuratelly, because I'm assuming the Chef didn't want to f*up is crazy expensive experimentation.
Circulators are great for comfit. Just gotta make sure to use water to clean.
He's using a sous vide heater to confit it. If the liquid is not water and the protein is submerged directly (not in a plastic bag), it's not sous vide. If it's fat specifically, it's confit. This is confit, Guga.
Important comment - sous vide does not care about the liquid, it uses water because it resolves problems of: Buoyancy, heat capacity and speed of transfer (low viscosity). Fat is nowhere near as good as water and the only reason it was used is that fat and water do not mix - it was simple man's plastic bag. Confit will extract all solid that dissolves better in fat than water (most flavors) and reduce the rest.
This is in no way critique of the chef: He even mentioned that he chose fat extracted from dry aged meat. Compensating for the loss of flavor.
Yes .. Sous vide means without access to air. And that is immersed in water which is heated to 54 degrees. That surprises me from Gouga, I thought he was a sous vide specialist.
Sous vide. French. Means under vacuum. And as it says...
I have been conned.
whats the difference between confit and deep frying something?
Did you just call me poor
Yes
Only you
I think he was talking to all of us.
😆
Yes
It’s not really sous vide because it’s not under vacuum. It is confit using a circulator.
Thank you. You said what I came here to say. This comment section is littered with uninformed people arguing sous vide and confit. A simple Google search would eliminate all the confusion.
Guga, I love your videos! Keep up the amazing content.
GUGA, sous vide as you know means “under vacuum”. This chef only used the circulator to warm that amount of fat. He did in fact confit that prime rib.
Hey guga just wanted to say thanks for all the amazing recipes you and everyone else are the reasons I’m now becoming a chef and one day I need to personally try a guga steak
Love your new landscaping in the background. The waterfall is beautiful 😊
You, yourself taught me that Sous Vide means in a vaccum.
Guga, your videos always make me happy and hungry. Love your channels!
Sous vide is french for "under vacuum". As there's no vacuum involved and the roast is put directly in the fat, it's confit. The circulator is simply to keep the temperature constant and fat moving.
Thanks for the reminder, Guga
Love your videos guga I appreciate you
That's so cool, thanks Guga
You nail it every time, that's why we love you!
Great video, thank you Guga
❤
That's a beautiful backdrop, Guga. You should use it more often.
As the protein is not under vacuum this is just using a heat circulator to confit as the chef is cooking the protein directly in the fat at a lower temperature than frying.
Sous vide means without air/under vacuum. Confit means cooked in fat. All because he uses a circulator, doss not mean sous vide, there is no bag. Cooking in a bag is needed to call it sous vide
LOVE UR VIDS
So humble
Guga! I love the video and that gorgeous goldfish pond behind you!
Guga, i wish i could eat your steaks, they look amazing, keep up the good work ❤.
I wouldn't mind more of these reaction videos with guga. his analysis is interesting to hear
You are right on showing the taste with the first bite. It's like the most important point of these videos besides meat sizzling with juices and seeing crust.
reactions can be faked and overdone, i prefer to hear a description
You would think after running a very successful channel dedicated to sous vide for years now, he'd know what it is. Ha! Love you bro.
i smoked one on my pellet smoker set to 160f until the internal temp hit 135f. i coated it with a heavily flavored garlic and herb infused butter I made then hit it with my torch for the crust. i use St. Elmos horse radish to make a horseradish sauce for dipping that is king when it comes to dipping meat in. i also do the same for eye of round loins but I also inject it to tenderize it. its almost as good but it's slightly tuffer and doesn't have that flavorful fat. I'm just lucky my cousin's husband owns a butcher shop and he thinks my smoking skills are top-notch.
Just had a wonderful prime New York strip cooked perfectly thanks to your videos. Best steak i think i have ever cooked. It might have been a walmart clearence steak, but still nice and thick prime grade!
love you guga
Love the orange backyard cat Guga!
Hi Guga, I really enjoy your videos about beef, lamb and chicken, it's educational, your side dishes are really delicious. I have been wondering about one thing, is the pig extinct in florida? Is there no high-end pork in your area? Thanks for your videos. Greetings from Denmark♥
Guga is such an entertainer, It's great
that waterfall background looks so peaceful
This is how you make commentary videos. Good job, it was enjoyable
I feel like Guga would be amazing as Nick as someone who tries food around the world!
Guga knows a good steak gets a good reaction and a amazing steak gets a amazing reaction.
Guga experiences what we experience every time we watch him doing art with steaks: envy.
lol the jab at salt bae.priceless
I love this format because both of us are getting hungry hahaha
Guga is a boss, I love the honesty towards salt bae too
Old video but it was amazing to watch.
I love it every time you say F*ck Salt Bae!! Never gets old..🤣😂
Literally watching this video for the first time as I am passing by this restaurant from work. When I heard Muram, I turned my head back, and I saw it right behind me 😂
Time for Guga to do the same thing with a Japanese wagyu A5 BMS12 rib roast
I love watching all of your videos. Keep up the great work
I'm pretty sure that nobody can buy that steak now because Mu Ramen closed like 3 years ago
Yup. The chef moved out to California and opened a restaurant called "Animo" in Sonoma County where he kept serving that dry-aged prime rib, but that closed down after a year-ish, and now he's at a Kenwood Italian-American restaurant called Golden Bear Station... at least that's according to Mr. Internet, lol
@@drewt1717 Wow, you saved me a drive to Long Island City. Thanks.
I'd love to see an episode on off cuts
Hey Guga, I'm curious if you could do an experiment on Sous Vide Everything, what if you used the pellicle of a dry aged steak, possibly dehydrate it or something, and turn it into a seasoning that you add to a non-dry aged steak. Would it make it taste dry aged?
I love the breakdown restaurant cost 💪
Salt Bae stays catching strays lmao love it
Dang, guga he got balls and u love it😂
So you dehydrate (dry age) the meat to reduce water content. Then sous vide cook it directly in fat (no bag) then sear the outer layer to build crust?
yea I'd agree on the reaction part because whenever you taste something good or do something you never done before and it turns out really better than what you expected it leaves a good impression and it can be very visible like the first time I had a good BBQ burger with all the cheese and different sauce and flavours I was astonished and I looked at my friend and said " This is so good" instead of what we saw that looked like disappointment but too long can just ruin the flavor of somethings so don't over do it I guess 😅
just over here sitting in my work van eating some hard boiled eggs, ready to wrap up work on this Friday and get home to the steak I got waiting for me 🤤
Lol me laughing 😆 at " i like his balls hold on i dont like his balls" 🤣
What a great episode! But why you say sousvide? It’s just low temp cooking without vacuum 😊😊
I’ve eaten here before and it’s awesome! It’s been closed for years now though
guga is indeed the meat mad scientist
The reason why the dry aged flavour struggles to reach the center of a ribeye, is because there is a layer of fat and some silver skin between the cap muscle and the rest of the meat.
Also, I noticed many butchers dry age rib roasts with the lifter meat still attached, so it makes it even harder for the dry to penetrate.
Ive never had a dry aged ribeye where i could taste the dry aged in the center .
Time to become a prepper
Guga, can you do a show on Air Fryers? I just got one and I would love some guidance with how to cook a good steak in an air fryer.
I once had a 50 day dry aged prime rib and it was phenomenal.
Hey Guga, it would be nice, if you'd put a link to the original video in your reactions.
The last best steak that I had was when I was 23 (I’m 62 now). My grandfather put half a cow (cut into proper proportions.Steak, roast, etc.). He asked me what type of steak I wanted, I told him a t-bone. He waited until the steaks were in the salt house (that’s what I called it) 62 days. Then we had a grill out day. It was the best steak ever! So moist and tender, dang I miss steaks like that!
This is the most honest video title I've seen on this site.
+1
Bro just called all of us out😂
Guga rubbing it in and calling us all broke 😂
7:26 even a cat can't resist Guga steak
We all love the Guga-hay when you carmalize meat and get that myard reaction
GUGA, CAN YOU DO A SHOW ON EXOTIC MUSHROOMS THAT WORK WELL WITH STEAKS? AND HOW TO COOK THEM (WITH THE STEAK OR AFTER OR BEFORE). I like King Boletes. But I am from Oregon and I used to go pick them myself. Now, it's hard to do since the roads are barricaded after all of the fires in 2020. Italians call this mushroom "Porcini" (the little pig). ALSO TRUFFLES. MAYBE AS A SIDE DISH? BLACK OR WHITE TRUFFLES WITH A STEAK? I used to pick my own truffles too but that got sketchy in the early 2000's when the Asian gangs took over. They would secretly follow me to my spots deep in the woods, and then they would dig up EVERYTHING and ruin the spot for later, so nothing grew back. I picked up by Skookum Meadow WA. Anyway, the brush picker gangs were dangerous, as well. So I quit picking my own truffles and then I couldn't afford to buy them. Very sad, but that's life. By the way, the best way to see a bigfoot is not to try and to be looking for truffles and mushrooms. And yes, they are real. I used to see their huge green florescent poop and tracks by the swamps. And you can tell when one is looking at you, even though you can't see or smell it.
love you Guga, and you have helped me improve my cooking so let me return the favour
it's not sous-vide as it is not in a pouch from which air has been sucked out thereby creating a vacuum (or as the French would call it.. sous-vide)
it's literally being cooked in fat, which is the definition of confit
We love the salt bae shade
The beef with saltbae is funny as hell. (Pun intended)
Guga, get that chef make it happen!
"he didn't like it"
"he did like it"
"maybe he didn't like it!"
this is why I like watching Guga so much!
FML fr when he said he found a person more crazy than him about meat, nick solares came to mind😂😂😂😂😂😂😂😂😂😂❤❤❤❤
Steak is the best hangover cure
I don't put the crust on my steak after sous vide. It looks ugly but if you can get passed the look it is amazing.
Bro really just flexed on us 💀
Gugaaaa with the steaks
Guga é brabo
Mu Ramen will always be one my best meals I’ve ever had by mistake.
U should try this guga, sous vide in dry age in dry age fat
I do think I'm genuinely a 6/10 cook, not a chef.
I have absolutely no idea nor have ever heard of such things I've heard in this video.
Always something to learn. ❤
Sous vide litteraly means in a vacuum. It's not vacuum sealed in a bag, so it's not sous vide.
Confit is low and slow cooking in fat, which is what he is doing.
Guga has an orange cat... makes total sense.
You crack me up 😂😂😂
Tasting steak that I can never afford is Guga on a weekly basis.
bro is roasting my entire life😢
haha Guga knows his steaks.
That salt bae joke was the best 😂😂🇹🇷👍.he helped allot of children I can only respect that about him . He's a fool bro
Guga please try dry aging a steak in Chinese Glaze red tub 01...
I'm sure you will enjoy this ❤✌️😎