I cooked STEAKS in 5lbs of butter for 1 Week and this happened!
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- Опубликовано: 21 сен 2024
- Today I am cooking a steak in butter for 1 week. The goal is to make it as tender as possible make it taste more delicious and have a better experience with it.
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#cooking #experiment #food
Saw title, making prediction before I watch based off all the guga videos I've watched. It's tender, but Butter/fat sucks all the flavor out of the meat.
I think he knew the results even bf doing the experiment, but he needs to make videos lol
I think cooking it for a week also had more to do with the dryness than anything else.
To be fair, this is essentially a confit principle. A proper confit involves letting whatever you've cooked in fat rest for a day or so after cooking. When you reheat it, it then still has pretty good flavor. Though I'm not sure how well it's applied here with sous vide
Usually yes but that’s also the point of these videos. Sometimes he’s surprised other times he got what he expected.
Long time ago experiment was done and we found out that butter or other liquid does not go well with sous vide.
Part of why briskets are tender and juicy is development of gelatin from the cut's ample collagen. it makes me wonder if adding a couple packets or.sheets of gelatin to an eye round roast (no liquid) then run at like q+145 or 150 for 5-6 hours might do what you want. And maybe another with a little something acidic like maybe an ounce or two of a tart wine in addition to the gelatin (maybe even bloom the gelatin in it)
It’s not because of gelatine, it’s actually because of the collagen, which is gelatine-like. And the collagen itself does not make it more tender, it actually makes it tougher, but the way you smoke it for a long time makes it so that it melts and the juices make it more tender.
@@BaiwsKals when brought up to around 180 with plenty of moisture around.d, collagen is converted into gelatin. Once in gelatin form, though, it only needs to hit about 145-150 to properly dissolve to where it can set up into the gela we usually associate with gelatin.
"It allowed me time to go ahead and create an incredible side dish"
I mean, you had a whole freakin week, I sure hope you had time ! But yeah, it looks so good.
Guga : This side dish takes a week to prepare
Also Guga: this is super easy
It's the format 😂 I bet he just puts the recording in every video 😂😂😂
He had to go get the ingredients. Went to Italy to get the sausage
@@AdornationMusic Sure is. He's said the same in an 'aging for a year' vid!
Guga, “I’m done with butter basting, I’m going to drench them in butter instead” 😂😂
I'm sure I'm not the only one that feels like this but I ABOLUTELY LOVE GUGA!!! I never cooked a meal in my entire life and I've been watching for around 3 years now( though I've gone back in his videos like 7 years lol) I cook for my family at least 3 nights a week and I give my wife a run for her money. Guga I appreciate you and all your videos your tha man! Tha k you for being YOU!
Those crepe cannoli's as you called them are basically what good manicotti are, they are made with a crepe instead of the dried manicotti shells.
A week was like making meat soup!
I Sous Vide round and London broil for 36 hours at 130*. I brown them and put them in the refrigerator. For breakfast I prepare 8 slices very thin across the grain and have it cold with eggs.
You might be surprised, it's pretty good!
I'll bet it does, cause you basically made lunch meat lol
@@Sun-ut9gr yeah, but better!
Why would that be surprising?
@@animalsmistakenformonsters1492Because many people won't eat cold steak.
I love the idea that seasoning the outside with salt just before searing is somehow going to be anywhere near as seasoned as the one that had a full week for its salt to penetrate deeply and fully season the whole thing.
There is a decent bit of salt in 5lbs of butter to be fair.
@@ipkandskill if he were using salted butter, he would have said so and probably wouldn't have added salt later.
@@nafspark Thats crazy you know what he will do before he does it
Why do you love that idea
@@nafsparkoh, he always adds salt.
"you want steak next week?"
"ok i'll get it in the sous vide now."
better than not getting the steak started at all !! lol
That's nothing, he's dry aged steaks for a year.
@@MarkDeSade100 one time he accidentally dry-aged for 4 years
Guga: “let it cook for a whole week, as that was cooking it was perfect because it allowed me time to make an incredible side dish”
Me: damn guga that’s a long time making that side dish 🤪😉
Guga I love you but if you want a good eye round, you have to trim it (almost all the fat to get all the silver skin) season it, smoke it or put it in the oven low and slow at 250. Then let it rest, slice it extremely thin on a slicer and put it on gugas buns with bbq sauce, mayo and American, or you can go the French dip route. Roast beef sandwiches are eye round and they are delicious everybody!!!!!
true that treat it like a roasting joint not a steak
The only way to cook an Eye-Round is low and slow on the smoker. Keep a drip pan underneath to catch all of the drippings and then rest it, slice it thin and make a jus from the drippings. The beef flavor gets maximized and the thin slicing accompanied by the jus keeps it tender and moist. Go with hickory, oak or even fruit wood but steer clear from woods such as mesquite as they impart an astringent flavor. Eye-Round is an excellent, budget friendly cut of beef and if done correctly it is tender, juicy and flavorful. Far too many people screw it up by treating it poorly. 131⁰F max temp internal, low and slow on the smoker and just the basics (salt and pepper) for seasoning unless you are going for a pastrami or something similar.
"... and let it cook for a whole week."
I spat my coffee everywhere. Rewind. Listened to it again. Spat my coffee everywhere again.
That was a messy sentence, Guga....
If it was not a family friendly channel, guga would always say, “My meat is not looking good right now but watch this…” 😂
$10 worth of meat & $20 worth of butter...
Total respect for you guys. I was watching this, thinking jeez they are dry as hell & wondered if you would try to blah it but you guys were completely honest & called it as it was 👍🏻
Always get amused when Guga does these experiments that take weeks (or a year sometimes) and after explaining the process, says "And it allowed me time to make an incredible side dish." Well I hope so given the time frame XD
So crepes canoli is Italian enchiladas. Ok. 👍🏻
That's what I said! It's like Italian Enchiladas, with a French twist!
The actual name is manicotti.
He meant to say cannelloni, sometimes I really really thing Guga would benefit from a proofreader/fact checker, he does this all the time and then people in the comment are steered in a the completely wrong direction. Crepes Cannoli would be a dessert mimicking the normally fried italian cannoli, a creme-filled dessert pastry. *Crepes Cannelloni*(what he actually made) are a savory stuff dinner crepe with ingredients like spinach and ricotta.
@@alexspera3116 Manicotti is a pasta, these are made using crepes so it'd be called Cannelloni.
@@alexspera3116 I know you deleted your response but it comes down to it I'm also confused, we're both basically arguing semantics over the same thing, Manicotti and Cannelloni are essentially the same thing so the term is also interchangeable when making it with crepes instead of the pasta shape, lol. The important thing to remember here is he definitely didn't make Cannoli.
Ok, jeezus... wheres frenchy "the animal" please teach guga how to cook crepes, after reacting to this video.... i must see his face, like mushie peas i'm assuming.... i was going to call them creptillas but they are thicker than tortillas this makes me cry😢😢 please Guga, buy a crepe rake... 😢😢😢😢😢😢
I find that the drippings added back to the meat after slicing, greatly improves the moisture and eating experience.
"two sticks of butter for one slice of meat Haiyaa"
"this is the type of dish you eat once and die of heart attack later"
-uncle roger 2023
2023
"The first bite tastes like heaven. The second bite will take you there." ~ Maumau
Every side dish is "so simple" and "will please everyone" 🤣
🤣🤣🤣🤣"Eye round didn't deserve that"....I make stuffed manicotti just like you did with the crepes. Two thumbs up👍👍
Let it cook for 1 week. Thank goodness it gives Guga time to make a side dish! 😂
Even if I don't have sous vide, money to get fancy meat or a grill, Guga's videos are always worth watching just to get the recipes for the sidedishes, who are ALWAYS amazing!
I really appreciate that y'all didn't cuss today. Thank you.
Yes, I'm one of those "hyper religious" people, lol. So the "family friendly" version really works for me. Much thanks.
I think sous vide is fine on it's own. Apart from basic seasonings it's already perfect. Baste and blast for the crust and 😋
"I'm mad at you! This is horrible!" LMAO
Guga: "Our stakes will be there for a week"
Also Guga: "So we have some time to make a side dish"
How I imagine it: "one hour meal, vs one day meal, vs one week side dish"
xD
I'm making my grandma's lasagna on Monday but damn, that side dish is tempting to do instead! Thanks Guga!
When he made the side dish, I actually yelled "F*** OFF! THAT'S AWESOME!" at my screen.
Should try eye round in the ultra sonic cleaner.
POV minute 1:07
Guga: cover it for the whole week
Me: hole shit a week!!
Guga:while that is cooking, that gives me time to do an incredible side dish.
Me: Hole shit a side dish takes a whole week!! It should be incredible
Guga:and to make it quite simple!
Me: am I crazy or what ?!!!!😂😂😂😂
guga single handed keep butter industry running
There is one way I know to make eye of round into a true delicacy: BRESAOLA. If I keep saying it, maybe Guga will eventually see it and I can return the favor for all I’ve learned from him. I predict this channel will include charcuterie in 6 months. For true fans of meat and aging, it is inevitable!
Guga: **Puts steaks to cook for a week.**
Also Guga: "As that was cooking, it was perfect as that allowed me time to go ahead and make an incredible side dish."
😂😂😂” I have dirt low expectations for this “ 😂 Leo was dead serious about that. Man knows his steaksz
You gotta do your take on Cozido à Portuguesa one of these days.
What would be interesting is seeing how fluid potential impacts moistness, the reason butter would draw moisture out is due to butter being hypertonic meaning I has more solutes than the meat, if you cooked with a hypotonic solution the moisture would be drawn in to the meat.
Guga has never unnderstood what a side dish is. He serves up essentially an entre, because his sometimes goofy experimants oft times end in failure. Cheese and crackers are not a concept in GugaWorld.
The cow was invented for this specific cut to be used in the best of the best beef and broccoli stir fry.
I thought that was common knowledge 😉😉
Missed opportunity to call the side dish "Frenchiladas"
Guga's garbage disposal : Dang, you got the water on and thus eye rod is still dry
Guga: make a side dish that will please EVERYONE
*Sprinkles something green on top
Angel: .......... -_-
I have had this really crazy idea for a minute: Freeze a really, really big eye round entirely solid--like -15 deep freeze completely--and then use a very clean 1/2 inch drill like you would use to make a hole in wood, to make big a few holes entirely through the cut of meat. My stupid theory is that it will let the inside of the meat have some convection during the water bath, and making it not so dry and tough as a result. It might also allow for some flavor to get into the middle of the meat as it rests. I used a very big 1/2 inch drill as an example, as my theory is when the meat cooks, smaller holes will seal up and be useless anyway. Maybe you could experiment with different sized holes, maybe one BIG hole is better than a few medium or dozens of smaller holes. Maybe this would allow the butter/liquid to do something useful as it would be able to get inside the meat? No idea.
The best way to prep an eye round is Buffalo-style roast beef on weck Kaiser rolls with horseradish & homemade gravy.
This is my go-to recipe for that:
Ingredients
- 1 tablespoon canola oil
- 1 beef eye round roast (about 2-1/2 pounds)
- 1 tsp minced garlic
- 2 teaspoons dried basil
- 1 teaspoon salt
- 1 teaspoon dried rosemary, crushed
- 1/2 teaspoon pepper
- 1 tbsp onion powder
- 1 beef bouillon cube
- 1 cup brewed coffee
- 3/4 cup water
- GRAVY:
- 1/4 cup all-purpose flour
- 1/4 cup cold water
Directions
- In a Dutch oven, heat oil over medium heat; brown roast on all sides. Remove from pan. Mix garlic and seasonings; sprinkle over roast.
- Add in bouillon, coffee and 3/4 cup water to same pan. Add roast; bring to a boil. Reduce heat; simmer, covered, until meat is tender, about 2-1/2 hours.
- Remove roast from pan, reserving cooking juices. Tent with foil; let stand 10 minutes before slicing.
- Mix flour and cold water until smooth; stir into cooking juices. Bring to a boil, stirring constantly. Cook and stir until thickened enough to coat the back of a spoon, 1-2 minutes. Serve with roast.
Cooks for a week.. "I have time to make a side dish" and go on vacation 😅😅
There hearts after eating the steak❤️➡️💛
The savory crepes canoli made me think of an Italian enchilada! lol
Like, a lasagna enchilada almost.
The editor obviously watched the most recent episode of Hot Ones, pulling up that Idris Elba gif 😂👌
I just user a season inserter. Never had a problem with it being juicy. Use season butter and whatever oil you cook with. And warp it up
eye round videos are my favorite because its always a fun journey trying to salvage the peoples meat into something more palatable (besides doing something like slicing it thin and putting into a Pho broth or similar)
Eye round is best roasted, fat cap on top and leaving it pink in the middle. Once cooked and cooled, slice it very thin for roast beef sandwiches. Of course season as per personal choice before roasting and serve with condiments of choice ... Bold brown mustard and Swiss.
This cut of meat has a funny name here in Brazil, we call it lizard! hahaha Hugs from South America bro!
didn't he do a video years ago saying sous vide with butter is no good??
Pretty sure you're confusing that with garlic. He has said butter doesn't usually add flavor for sous vide but that's because you're cooking for a short time. As for garlic big no no for sous vide as the time and temp can cause the bacteria known as botulism to form, very deadly.
@@atx0025 that makes no sense, butter basting is short time, sous vide is not , I don't feel like spending all day finding the exact video but my original comment stands
Also, in short. Butter will absorb flavors over long times of cooking vs the foods absorbing the flavor of butter. It's basic cooking bruh.
@@atx0025 yes....so you're confirming my initial comment...lol
@@deminybs No, they are not saying that there's a video debunking butter in sous vide (not to say there isn't), they're just making a point about the why. Go find the video. I recall the garlic video, but not butter. If it exists we'll stand corrected.
Love your videos!
This one was interesting to say the least.
However it got me thinking. I would like to see more videos about how to cook ,bbq ,sous vide . All the different kinds of roasts people can find at the grocery store. More roast varieties. Thanks Guga.
Best thing to do with eye round would be cut it in cubes marinated in garlic and soy sauce and make shish kabob with it. Mushrooms, bell peppers and onions with it.
As an Italian you made Italian enchiladas. Lol. I will make it and try it out. Cheers my friend
Try the eye round to make birria without all the fat. Mix some of the consume back in after you shred it and boil it. It will be juicy, and you rely on your spices instead of the fat for flavor.
I'm glad you always make a bomb side just in case the experiment goes horribly wrong lol.
My mom always makes chuck roast in water/broth in the crockpot for 4-6 hours and tenderizes it decently and it’s very juicy of course. That’s the only way I ever each chuck roast. Maybe try that?
Looks like lunchroom turkey on Thanksgiving in school...
I hate turkey too, too dry 🤢🤮
Has Guga ever tried to cook an eye round like a brisket? I want to see that happen!
Oh no, butter in the bag. Get your pitch forks.
After cooking the eyeround for one week, I immediately took it out😂😂(get it)
Please do a side dish cookbook! ❤
maybe something with butter vs salted butter or clarified butter
Guga. When Leo said it reminds him of tuna - I thought of tuna Salad sandwich /salad. You sound try treating it like tuna after a week cook, or even a few days only.
Swiss steak is the ONLY way to make eye round truly enjoyable. Most people make it in a crockpot would be interesting to see how it would work sous vide.
Guga, you don't wanna tell me you need a MIX to make crepes... flour, milk, pinch of salt, eggs, that's it... also... to get these taste even better, bake them with butter.
Treat the eye round control like canned tuna by adding mayo and mixing it up to make a salad. I bet that’d taste amazing on some toasted bread!
Guga, cook the eye round sous vide for 36-48 hours and put in a bag of beefy onion soup mix and use the liquids from the bag to make gravy for the roast
I'm wondering if you could tenderize eye round with pineapple, then dry age it. That might tenderize and overcome the lack of crust problem of using pineapple.
kinda want to see the "canned tuna" eye round made into "tuna salad" bet it would taste pretty good
Here in Brazil my wife makes it in the pressure cooker, it's just delicious!
Lasagnachata or Enchasagna, looks delicious. Wheres the side dish cookbook!
0:28 Guga, i love seeing you making video with sous vide steaks. It really awesome. I have some request for you. This dish is from my region indonesia. Can you make beef rendang with sous vide method and without it? I want to see which one is better. You can do the research for the recipe from video you did with joshua and uncle roger previously. I SERIOUSLY WAITING FOR IT😊😊
Cook it for a whole week, that gave me time to make an incredible side dish. 1 week for that side dish Guga, for real? 😆
The trick I have had decent results is slicing into steaks, using tenderizer on both sides, bag and freeze. Then thaw as needed and its decently tender and needs almost no extra seasoning.
Eye of round makes great jerky, burgers, roasts, etc. guga struggles with this cut lol
"This side dish is super easy!"
Ah yes, Crepes. One of the more difficult foods to cook correctly from what I hear.
I wonder if you had "injected" a butter sauce? You can always add some fruit sauce and make lunch sandwiches with the remainders. Or, straight into stew and chili.
Eye round is my favorite cut of steak lmao it might not be tender but it holds a lot of flavor
I really thought you weren't onto something with this one but yet again the iron steak still sucks lol, still a great video guga! We love you guys! 💯
how about a video series in which you will cook a beef dish from every part of the world?
Yum. Microplastics in everything. Let's eat!
Guga your side dish is closer to Manicotti...traditional manicotti is made with a crepe type mixture also
Guga... this should be guga's voice. Its my first time watching this
I like watching these videos cause I don't have to taste anything or do any dishes...but I can relate to the taste.
Hey guga.. been a fan and subscribed since the beginning.. I thought adding butter or oil would take away the beef flavor. Should've made a reduction from the left over liquids in the butter roast.
I’m going to use a lot of butter. To be specific, a ridiculous amount. Lmfao😂
Guga my man I got an idea for you, for some reason there are different statements given on where the ball tip steak comes from, some say the bottom sirloin, some say from the round. Cook a ball tip steak and a tri tip steak next to a strip steak sous vide and give us an honest opinion how they compare to each other.
So that side dish is kind of fusion style enchiladas/cannoli with an Italian sausage instead of beef mince, a cream cheese added to the filling and made with crepes instead…. I’m intrigued by this fusion dish and I want to try it!
It’s very similar to in italian dish called manicotti made with filled crepes
@@cameronknowles6267 ooooh I didn’t know about this dish, now i want to research it. Thank you!
Guga! c'mon buddy! Cannelloni as a side dish? You want the italians to do angry gestures at you? :D
Cool video as always Guga. If you are looking for a way to make eyeround tasty you should try making döner. It is commonly used in making döner combined with more fattier cuts or just lamb tail fat. I would go for lambtail fat as it is incredibly tasty. You can try it in different recipes aswell.
If using a searing torch (flamethrower), what do you recommend placing the meat on? Trying to figure out the safest pan / material for use with the torch. I don't have a grill and don't want to invest in one solely for this purpose.
Reply
Eye round is good for making roast beef for sandwiches, but that's about it. Cut it really thin, serve it cold.
Should take this, chop it up, and mix it like chicken salad!
Maybe you can figure out a way to reverse the process if you can get salt into the meat before you sous vide it? Then make sure the fluid around the meat has low or no salt in it. That way the salt will pull the fluid into the meat rather than out during the cook. However, with this process you'd want to try doing it at various cook lengths to find the optimal time. Since, if you cook too short it won't be tender and if you cook to long the salt will dissolve out of the meat and it will get dry.
A week is at least 5 days too long. I've done eye of round for just 24 hours & it came out reasonably tender, but a bit dry. The dryness may have been due to my putting a table spoon or 2 of beef tallow in the bag in hopes of adding some flavor. I may try that one again with a control this time and a larger amount of tallow.