Steak MARINADE vs SEASONING Experiment | Sous Vide Everything
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- Опубликовано: 29 дек 2019
- The most popular way to get flavor to your steaks is with seasoning or marinade. On this video I cover when you should use either one by doing a steak experiment with marinade and seasoning. I used 2 different types of steaks to determine which one is really best so we can understand better how to use seasoning or marinade for the perfect steak.
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HOW TO COOK RIBEYE AND SKIRT STEAK SOUS VIDE
Ribeye cooked it for 3hrs @ 135°F / 57°C)
Skirt cooked it for 2hrs @ 135°F / 57°C)
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1 tbsp Worcestershire Sauce
1 tbsp Olive Oil
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#Steak #Marinade #SousVide 
Развлечения
can we all just appreciate that guga gets the water everywhere when he takes the steaks out of the sous vide bins just for that awesome slo mo shot
I was about to say that 😂
We take alot for granted dont we
I hope it's just for that one time slo-mo shot lol..
I have the same setup, and find myself doing a dramatic unlid move after cooking as well. Too much watching this channel :)
You all prolly dont care at all but does someone know a trick to get back into an instagram account?
I was dumb forgot the password. I would love any tips you can offer me
I like how Maumau actually tries to explain the flavor with terms other than "beefy", "tender", "juicy", "awesome", or "delicious".
He did not used to be like that. He has come a long way
That’s why he’s there
NemanjaaVidic i hate that dude, too annoying, tries being the star of the show too much.
Deathlygrim667 tbh same hes alw trynna b the centre of attention
Wait u summarised what they say in most shows! XD
"Well Done Is A Crime" is your next t-shirt.
No its not! Vegetarian is a extremely crime!
@@HB-HanyaBadut well done equals to throwing the steak so at least vegetarians don't waste steaks :)
@@michele5040 Some people just don't understand. I 100% Agree with you.
I would buy this shirt lol
yeah, nah, maybee..
On the grill yes, but with Sous Vide not so sure, as they are still moist and not tough. So I am coming around to cooking at higher temperatures.
“This one deserves a second of silence” breaks the silence by saying this one deserves a second of silence 🤣🤣
Thought the same thing, literally not a second of silence the whole video :)
I’d like to see how sous vide brisket stacks up against the traditional method
May I second this idea ??
There is three videos from them doing briskets but I don’t think any of them do a direct comparison.
Ethan Mallett yes I encourage you to
That would be a great idea. They really haven’t paid much attention to briskets other that the three but they have like 200 waygu videos?!?!?
Guga why you still teasing us? When are you going to combine your most popular videos? We want dry aged brisket Sous Vide!
That looks DEEEEEEEEEEEEEEEEElichus!
Throw back for the OG fans lol
David Doperoy good times..
The real OGs remember the AMAZING era
Volume:
llllllll
lllll...
lll.....
l.......
David Doperoy what happened to him?
Isaac Tafoya I think he moved a few hours away
How about an experiment where you season a steak with a lot of seasoning and compare with salt, pepper and garlic powder
TheNathanator13 interesting idea
I second that.
SPG is all you need. Extra will just over power eachother and you'll end up not knowing what's what.
Simply the best videos out there! Great job Guga. Keep them coming.
OXTAIL! We need an oxtail experiment
Foster Ngowe Dry Aged Oxtail
Yes!!!
I recently started using beef bullion as a way to season my steaks with amazing results. I have used bovril, better than bullion, and other bullions, but never side by side. Just an experiment idea.
Guga, you've inspired me! My family finally got me a sous vide circulator for Christmas, and im off and running. Did my first cook last night.... so good!!!!
so glad to see how far this channel has come. Love you guys
Your the reason that im so into meats i have now after a year of following you tried both dry age and wagyu truely a Dream come true
William Schou Nilsson u lucky duck
Is wagyu worth 200$
You guys have officially made a steak science channel lol very educational on top of the delicious food you make!
I am so glad I found this channel! I haven’t found a great new channel in a while! Love the videos guys! Keep up the awesome work!
Your channels have kicked my cooking game to a whole new level with Sous vide. Thank you!
Hey happy New Year’s Eve good cooking man
This is good information. I admittedly have made some less than stellar ribeyes in the past and they were marinated. Now I know WHY they weren't so good. That, and I was probably using the wrong marinade base too.
I have learned so much from you guys this year and as a result, my steaks are getting better and better each time!
Happy new year to you all!
I love your videos. I've always liked cooking but the way you present cooking steaks is amazing and I've learned so much.
As always awesome! Thanks for your input on my messenger question re steak and freezing with salt and pepper!
I am not a great cook and discovering you has changed my life!
Bruh MauMau hittin the gym, homie gettin swole! 💪🏼
Or fat!!
fat swole lol
its all beard lol
Fuckin thicc boi 😂😂😂😂😂😭
Or bulking
I would like to see an episode where you compare the membrane dry aged steak vs one done in a dry aging meat locker. I'm genuinely curious if there is any noticeable difference. You can do the vacuum seal dry age method for around $60-70 for everything. Dry agers start at like $500 on the low side.
Finally he’s getting to the stuff I’d like to know. I thoroughly enjoyed the grilled vs pan seared video.
As usual, top quality informative video. You guys are essential viewing. Great woek
Experiment: Store Bought vs Butcher vs Meat shipping company (omaha, grand western, etc.)
:D
Will you ever do a giveaway where you bring someone to you and cook them some Guga STEAKS!!!???
I just picked up a SV. Watching your videos has really helped me make a good steak! TY
I got a sous vide setup for christmas and the first things i made were mashed potatoes and burgers from Guga's videos (they both turned out great). Thanks for getting me interested in this style of cooking!
guga remember when you promised to do wagyu chicken? still waiting
wagyu is a breed of beef, not chicken
Conrad Myers he means the wagyu version of chicken. like how he did the wagyu version of pork aka iberico pork
Nori common mistake as pointed out Wagyu is a breed of Japanese cattle, however the equivalent would be Jidori chicken
Nori Good kk LOOOL L LOOL ll
@@grifossyl its the chidori
Its my jutsu that i learnt from my sensei kakashi hatake
Made rack of lamb sous vide last night. Holy freaking insane! Guga finding your channels has honestly changed my life. On the rare occasion me and my wife eat out we end up feeling gross and say what a waste of money that was.
I would love to see an explanation of how you work out cooking times/Temps for Sous Vide. THANKS, keep up the great videos on both channels.
Just want to say you guys are amazing! Keep up the great work!
8:46 😂😂look at his expression
“Well done is a crime” - mau mau
Please put that on a shirt guga
Then I must have married the world's cutest criminal. The rarest I can get her to go is medium-well, and she has to be in a daring mood for that.
Lunay LeZarde you should do a blind fold test lol I’m sure she’d love the medium rare steak
p_too_ fresh yeah but well done is just for people who think that the pink means raw and “blood” . They’re completely missing out on the point of eating a steak, anything after medium is tough and has a different flavor. Whack, they’re scared of the color pink simple as that
This was one of the most helpful SVE videos I have seen (and I have learned so much from so many SVE and Guga Foods videos). Thank you so much!
Great information. Thanks for the great analysis guys. Big fan here.
Do a basting with pizza chains garlic sauces (dominos, Pizza Hut, papa johns)
When are we going to get the “microwaved wagyu experiment” ??
That would. Be such a waste
@@father2518 Which is the point
Love your videos Guga, hope you have a great holiday and best wishes for 2020!
What a great video and thanks for doing this experiment. Happy New year's to you and your group
The way he talks when he cooks
👌👌👌😤😤😤
"maumau you are a freaking expert"
Guga 2019
Honest breakdown and presentation. This vid earned my sub.
Much love to you and your team from Germany - I love all of your videos. Have a great 2020 :)
Can you do a wagyu skirt steak
*Looking at a couple girls*
I know they don’t look that good right now, but watch this!
*Hands buddy shot of tequila*
Classic
Nice lol
Paul Wall underrated
DWAA DWah dw'dw'dw'DW dw'dw'dw'DWAA dwww'DWWAHHH'DWaa
I actually spat out my water I’m not even joking
Thanks for doing this. It's exactly what I was just thinking of.
Hey Guga, your videos are awesome. Love from Mauritius🇲🇺🔥❤
I'm a simple man Guga. I only use salt and plack pepper. Blue steak.
A cup of hot dark coffee.
2 oz. of whiskey.
1 pint of beer with a raw egg cracked inside.
That's my everyday meal.
1960's Clint Eastwood username checks out
@@raphlifts420 What? I just had 3 whiskeys with my dinner, partner....
3:48 That’s what I tell every girl I meet 😂
ur mum is the only girl u meet if u act like that man
skinnylegend - It’s called a joke man
I just wanted to say I love your vids and I really hope I'll get to taste your food in the later years!!
I have never had a steak in my life yet I love watching your amazing videos.
Guga how about an experimet "dry aging a steak With the seasoning" ??
I was literally thinking that to myself this morning, you my sir are a mind reader
Wouldn't the salt draw out all the moisture?
@@AntwanMounir i think putting very little amout of salt would do the job or even not putting at all while dry aging. im very curious about this tbh
8:45 That look hahahaa
The first of your videos on either channel that I've seen after I just celebrated turning 30 on Saturday. Awesome video I hope you and your family had Merry Christmas and if this is your last video not just of this year but of this decade I hope you have a Happy New Year.
Hell of a vid, i'm learning a lot with all of you guys.
Make 5 differents burritos with 5 different meats and sauces.
I live in an apartment, since I can’t have a grill what do you recommend?
Maybe a stove top griddle?
if you have a cooker hood, get a carbon steel or cast iron pan for your meat. otherwise i guess a blowtorch?
Cook in the rooftop. If you have one I guess?
- Felix 2019 lol thank you though!
@@jurisdiction1 maybe an electric grill
This was quite informative, thank you!
I love the idea, I never marinate my steaks so this was a really interesting video.
Guga when are you going to make the halal, kosher & normal steak comparison?
I'm really excited to see the results 😁
I would love to see this
Guga buys a knife every time he goes grocery shopping. 😂
I always get excited to watch steak videos especially when about to cook my own soon. Just got a grass fed ribeye to eat.
Finally the video that we all been waiting for ty guga ty
I really would like to see if dry aged pork is gonna improve the taste as the cow meat does. :p
Great video as always!
Also dry aged chicken and fish
up
Aslamnur Fikri delicious dry aged food poisoning
Dry-aged Burger, all in favor?
Gugu, you're a legend. I learn so much from your videos. I like the fact that you show us your mistakes, so we can learn from them.
Hey Guga! Thanks for the fantastic videos. Have you made a video specifically for marinates, like different types and how long we can marinade meat? Thank you and kisses from Greece!
Would like to see you cook beef tongue. Also just for fun do liver, kidneys and mountain oysters.
Agree on the beef tongue idea!
I'm from Germany. So the english is not my mother tounge. But: am I right when I suggest that mountain oysters don't grow in water ?
@@peterdoe2617 That is correct! Personally, I have ZERO interest in trying Mountain Oysters!
@@peterdoe2617 Yes but they are close to the waterfall.:)
Experiment: How does Halal beef taste or compare differently?
It doesn't.
"its like the steak took a sh*t in my mouth" was the best thing I've heard in a while.
Guga! Please do a New Years Resolution Sous Vide video for meal preps with things like chicken breast, fish, rice, sweet potato, etc! Love the videos!
I vote for a t-shirt that says
remember
Well done
Is a crime
Dry-age Veal :D
love your channel so wholesome
Been waiting for this👍🏻👍🏻
You just basically begged for fans to insist on a Marinaded Wagu
My New Years resolution is to have dinner with guga for one night
I’d like to join as well.
Love your videos I can watch you cook steaks all day!
Love your videos Guga, all the way from South Africa 🤞
Skirt steak definitely needs marinating the vinegar is key
Lul imagine being his neighborhood :) every week steak steak steak :)
Imagine grammer
Imagine critiquing someone's grammar when your dumbass doesnt know how to spell grammar lmfao
Gabeislit 777 🤣
Yea and.......
Happy New Year Guga, and thanks for (sous vide) Everything !! ☺️
Guga,
WOW!!! I thought you were over playing the flavors you get from sous vide. I got a basic one and first up was my specialty Tri-Tip. All I can say is I watched you doing this far far too long before trying this. I love the flavor I normally got just from the grill, sous vide on the other hand WOW! I will still fight for the bark "ends" but flavor even in the middle of this heavenly cut of tender juicy beef. Keep up the awesome work and thank you for what you do here.
You’re the best guga, learned alot from your videos
Amazing video guga! 👏
Happy Holidays, nice video!
Guga thank you for all your experiments you've been doing. Learned so much that I was able to confidently serve 14 of my close friends the best steak experience in thier lives.
Here's what my friends had for the main corse.
- 11lbs of kagoshima A5 wagyu ribeye roast
-48hr Koji rice dry aged
-lightly seasoned pepper, salt, roasted Rosemary, roasted thyme and a dash of garlic powder vacuum sealed brined for 24hours
- sous vide 6 hours 134f
- ice bath 30min
-smoked for 2 hours at 275f using hickory and cherry wood combination
-seared for crispiness, grill marks, and flavor
-rest 25min
Sliced 1/2 inch thick and served with
-Brussle sprout bacon
-black truffled goat cheese + your delicious pickled onions
-shirakiku rice + mizkan sushi seasoning
- brown free ranged chicken AA eggs poched at 144f for 1hr
-sea salt roasted shishito peppers
Dessert was key lime pie to cut the fattiness
I hope you you are proud of the carnivore monster I've become
Hey, I really like what you do here! As soon as I watched my first episode I was hooked! I’m a meat Department Manager for a grocery store named Lucky’s Market. I have an idea for you, you should try Piedmontese beef vs Wagyu A5!!!
Great job guys. Happy New Year's Guga, Maumau and Angle.
Thank you for this video very informative
Just started watching, learning a ton! All these comparisons have been awesome. First attempt was ribeyes, didn’t sear well enough. Second was pork tenderloins which came out great, enjoying the method. Thanks for teaching!
Great video! I’d like to see your comparison of garlic powder and dry minced garlic (available in any spice aisle).
HI Guga, it's 2020 and I'm still loving your channel. You say you read everything, well, here you go buddy, you rock.
Great video! Canyou please talk about which grills you use and for what .
Guga! I would love to see a video on fats and oils. What you choose and when and why!
Awesome video. Any videos or suggestions on, cheaper cuts of beef?(London broil,eye round,etc)
I like the marinades but the dry brining I did on the Christmas prime rib was awesome
Thank you for your channel, you all seem to enjoy life!
One quick question ( and a missing link) what editing software do you use?
Good analysis on this comparison.