My apologies! This should have been added to the video! Please see the complete pasteurization guide below for beef. When you cook a steak for 2hrs it is ready to eat but not always 100% pasteurized! * 5mm Thick - 131°F/55°C(2hr) 133°F/56°C(1¼hr) 134.5°F/57°C(1hr) 136.5°F/58°C(45min) 138°F/59°C(40min) * 10mm Thick - 131°F/55°C(2hr) 133°F/56°C(2hr) 134.5°F/57°C(55min) 136.5°F/58°C(45min) 138°F/59°C(40min) * 15mm Thick - 131°F/55°C(2¼hr) 133°F/56°C(1¾hr) 134.5°F/57°C(1½hr) 136.5°F/58°C(60min) 138°F/59°C(55min) * 20mm Thick - 131°F/55°C(2½hr) 133°F/56°C(2hr) 134.5°F/57°C(1¾hr) 136.5°F/58°C(1¼min) 138°F/59°C(1¼min) * 25mm Thick - 131°F/55°C(2¾hr) 133°F/56°C(2¼hr) 134.5°F/57°C(1¾hr) 136.5°F/58°C(1½hr) 138°F/59°C(1½hr) * 30mm Thick - 131°F/55°C(3hr) 133°F/56°C(2½hr) 134.5°F/57°C(2hr) 136.5°F/58°C(1¾hr) 138°F/59°C(1½hr) * 40mm Thick - 131°F/55°C(3½hr) 133°F/56°C(3hr) 134.5°F/57°C(2½hr) 136.5°F/58°C(2¼hr) 138°F/59°C(2hr) * 45mm Thick - 131°F/55°C(4hr) 133°F/56°C(3hr) 134.5°F/57°C(2¾hr) 136.5°F/58°C(2½hr) 138°F/59°C(2¼hr) * 50mm Thick - 131°F/55°C(4½hr) 133°F/56°C(3¾hr) 134.5°F/57°C(3hr) 136.5°F/58°C(2¾hr) 138°F/59°C(2½hr) * This guide is based on Dr. Baldwin which he is known as the scientist father of sous vide. Source www.douglasbaldwin.com/sous-vide.html
Hi Guga. Uncooked flour usually have a 10% to 15% moisture content. So for 1 cup of flour (120g) , pasteurization has removed about 1 tbsp on water (15g). Add 1 tablespoon of water back to the pasteurized mixture and the cookie dough's texture will be pretty much identical. Thank you Guga for sharing your passion for cooking with us.
I was thinking the same thing, although instead of adding water to it, I wonder if you could sous vide the flour, keeping the water in the bag, let it come down to room temperature, then mix it in.
Me too tbh. There's a recipe somewhere online for like cookie dough cookies or something like that where basically you put cookie dough under a broiler so that that out side is kind of crunchy and the inside is raw cookie dough and yeah that's perfect.
Pay respect to both Guga and Mamao for “sacrificing” themselves for the sake of science and putting themselves at risk of gaining 50 pounds for eating cookie dough 🤣🤣🤣🤣
The reason the pasteurized cookies came out "drier" and spread less is because most of the moisture in the flour was removed when you put it in the oven. You could counteract this by adding a little extra moisture to the dough. I'd like to see this done again with a splash of milk or water in pasteurized dough. Nice video!!!
Guga, I just wanna say, I've been lurking and following your stuff for a while and I just absolutely love your channel. You've taught me most of what I know about sous vide and you were the person who inspired me to actually invest in a unit to refine and perfect my steak game. I just wanted to thank you for everything you do, your channel is always so upbeat, cheerful and the positive vibes flow like water. I have nothing but admiration and respect for you and what you're doing and, wherever you may find yourself, know that you have a huge fan out there cheering for you. Thank you. You are appreciated. (:
I mean this video kinda showed that he would genuinely say that the steaks tasted the same even through he knew there was a difference so there’s kind of no point.
I am new to Sous Vide but after watching the videos for 6-7 months i am all in Thank you Guga . I started with the Nano and now i have a Anova 1000 watt AND 26qt container for large roast .With out the videos i would be lost ( still learning ) but THANK YOU AND THE TEAM FOR ALL YOU DO !!!
Perfect for sensitive people like pregnant, children under 1y, elderly sickly. No risk whatsoever possible. You could even go so far as to pasteurize eggs at 55c. They become 100% sterile after 4h. You can literally eat them raw, and many bodybuilders do that with their sous vide maschines. Not my thing, but its possible.
@@benfunk9367 not with sous vide not after searing anyway. You can and it's fine but it's not going to do much. I "rest" mine between removal from the water bath and searing. Usually 5-10 minutes sometimes in the fridge if it's a thinner steak. Helps get it dryer and prevent overcooking too.
My Joule came in yesterday and for my first meal I did porkchops with the mushroom sauce you showed in your previous video. I have never made such tender chops before. Next I am going to try steaks the guga way. Thanks for introducing me to such a lovely device.
I watch this channel to see Guga get excited over the flavors and textures as much as for the information. Honestly, I'd watch either as a standalone channel, so I kinda feel like I'm cheating by getting both in one.
with the cookies dough. The reason why its crumbly and doesn't hold together is because during the baking process of the flour it destroys the Gluten which is meant to hold the dough together.
130 F will pasteurize in 28 minutes . add about 45 minutes to come up to that temperature internally. Your "unpasteurized" steak is in reality also pasteurized.
Yeah, I was wondering what difference there was between 2 hours at 135F and ~4 hours at that same temp. Guga never specifically discussed pasteurization of steak, whereas he went into great detail with the cookie dough. Very suspicious. (Oops...my tinfoil hat is slipping.)
Steaks external cfu count can be pasteurized with just exterior heat, but in order to kill muscular parasites like trichinea, anisakis, and for beef, tapeworm, you have to pasteurize to above 55 deg c internally.
I don't know man. After ready about that guy that got worms and worm cysts in his brain from undercooked meat, I am gonna cook the sh-- out of everything.
Wow guga, ive been here since you had like 10k subscribers or something, its amazing that you are past the million now. Good wishes to you man. Saludos de Argentina!
@Peter Griffin the pasteurized oysters looked and tasted odd. They were grayish and firmer. The unpasteurized oysters were juicier and seemed fresher. I prefer the regular fresh shucked unpasteurized oysters.
But man you always cook your sous vide steak for 2:30 hrs max, is that not pasteurized too? Can you just explain more abt time and temp and there relation with pasterization ?
There are 3 major strains of bacteria you target when cooking/pasteurizing meat. E. Coli (mostly found in meat and is a gut bacteria, common in animal stools), salmonella (mostly in poultry), and listeria mono (found everywhere). E. Coli dies relatively easily to heat, listeria is more resistant to heat. Basically, holding food at 55 degrees Celsius for about 90 minutes plus the time to heat the center to 55 degrees for meat (poultry is higher) will kill the bacteria (e.coli). If the center of the meat can hit 55 degrees Celsius within an hour, then pasteurization can occur. But you'd have to use a thermometer and know the exact time the coldest part hit 55 degrees. Depending on the bacteria present, some bacteria can thrive at different temperatures, so be careful and follow a guide if you aren't an expert.
I noticed while I was making the edible cookie dough that in the video you added granulated sugar but the recipe in the description didn't say anything about it. Glad I noticed before it was to late! Turned out DELICIOUS!!!!!!
Hey, you added more ingredients in your cookie dough recipe then what's in the video. Also you did not mention any granulated sugar in the recipe either. Could you update please? :)
Doug Dale Raw flour has a lot of bacteria in it, so if you’re going to use flour in something that’s raw (like raw cookie dough for instance), then you need to cook the flour on a baking tray before hand to kill the bacteria.
Flour is actually the real danger in cookie dough. The chicken industry is tightly regulated, so people dont get Salmonella. The same cannot be said about flour. As the other already said, theres alot of bacteria in wheatflour, and unlike with eggs - no one in the food industri gives a shit. The chance of catching E. coli from raw flour is still Tiny in reality tho.
I just found your channel and love what you guys are doing, been sous vide cooking since the early days(2006), home-made PID device with rice cooker, then used PolyScience immersion Circulator on Ebay, Had smoking gun, but recently got a smoker, which is how I found you. I have had success with Brisket sous vide FIRST and ahead of time, then rub and get bark and heat to traditional temps in a smoker.. Didn't see your promised video on before/after brisket... As for pasteurized flour in your cookie dough, your method toasts the flour, which is why texture and taste is different, why not try microwave method or even sous vide to 160 (no moisture loss)
I ate a very, very rare rib eye just today. (Cooked with truffle butter 🥴) I think it’s okay, I certainly wasn’t sick.. and soft as butter. It’s one of those things you can’t recommend but can still do 🤘if you’re tolerant
@@raavila2245 as someone who lives in Brazil, here we don't even make soft boiled eggs by fear of getting sick, usually hard boiled eggs are a must and anything that uses raw egg is straight up not safe, it is quite safer nowadays but if a brazillian grandma cook for you, be certain that the eggs would be boiled to the sky, specially in potato salad
I don't get it, what's the difference in treatment between the unpasteurized and pasteurized steak? I've been replaying the videos and still don't find the difference...
Doesnt make any difference. You need 12h or 24h to chance the texture. The collagen melts at about 24h and becomes like meat butter insite the muscle strands. Very nice for pork.
This fixes something that was never broken. I never heard of baking something raw vs. pasteurized. Everyone in my family survived with normal cooking and baking for generations.
So Guga...you’re Brasillian yeah? When did you get on this flame thrower kick? Personally for me they don’t look as good after they’re cooked like they do when you take them off the grill.
i think the main reason why it didn't flatten out and why the texture was grainy was because you dried out the flour when you cooked it in the oven so if you were to add a bit more liquid it should be basically the same as the non pasteurized.
The reason your cookie dough was a different texture was because the mixtures before adding the egg/flour were completely different. Compare 2:14 to 2:39 and you’ll see.
Hi Guga, what time and temp did you cook steak Number A and which for steak Number B? I'm cutting into a 75 day dry aged Prime brisket today and starting a 30 day SNF Wagyu Black striploin tomorrow...thanks bro.
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
My apologies! This should have been added to the video! Please see the complete pasteurization guide below for beef. When you cook a steak for 2hrs it is ready to eat but not always 100% pasteurized!
* 5mm Thick - 131°F/55°C(2hr) 133°F/56°C(1¼hr) 134.5°F/57°C(1hr) 136.5°F/58°C(45min) 138°F/59°C(40min)
* 10mm Thick - 131°F/55°C(2hr) 133°F/56°C(2hr) 134.5°F/57°C(55min) 136.5°F/58°C(45min) 138°F/59°C(40min)
* 15mm Thick - 131°F/55°C(2¼hr) 133°F/56°C(1¾hr) 134.5°F/57°C(1½hr) 136.5°F/58°C(60min) 138°F/59°C(55min)
* 20mm Thick - 131°F/55°C(2½hr) 133°F/56°C(2hr) 134.5°F/57°C(1¾hr) 136.5°F/58°C(1¼min) 138°F/59°C(1¼min)
* 25mm Thick - 131°F/55°C(2¾hr) 133°F/56°C(2¼hr) 134.5°F/57°C(1¾hr) 136.5°F/58°C(1½hr) 138°F/59°C(1½hr)
* 30mm Thick - 131°F/55°C(3hr) 133°F/56°C(2½hr) 134.5°F/57°C(2hr) 136.5°F/58°C(1¾hr) 138°F/59°C(1½hr)
* 40mm Thick - 131°F/55°C(3½hr) 133°F/56°C(3hr) 134.5°F/57°C(2½hr) 136.5°F/58°C(2¼hr) 138°F/59°C(2hr)
* 45mm Thick - 131°F/55°C(4hr) 133°F/56°C(3hr) 134.5°F/57°C(2¾hr) 136.5°F/58°C(2½hr) 138°F/59°C(2¼hr)
* 50mm Thick - 131°F/55°C(4½hr) 133°F/56°C(3¾hr) 134.5°F/57°C(3hr) 136.5°F/58°C(2¾hr) 138°F/59°C(2½hr)
* This guide is based on Dr. Baldwin which he is known as the scientist father of sous vide. Source www.douglasbaldwin.com/sous-vide.html
Guga I wonder if pasturized eggs will make a difference in a cheesecake
Guga pls make Adana kebabs
To help the cookies spread better add a bit of baking soda to the dough
Wagyu chicken
Wait, why would he include a 5mm steak, who would ever do that sous vide. Not a criticism, just genuinely asking.
I love how when Guga eats the control steak, he reacts like it's his first time eating a steak. Every. Time.
steak is that bomb bro lol
he acts like Columbus discovered america
@@nishuthakkar4054 lmaoooooo you nailed it bro
Well steaks are very delicious if cooked right
Hi Guga.
Uncooked flour usually have a 10% to 15% moisture content. So for 1 cup of flour (120g) , pasteurization has removed about 1 tbsp on water (15g). Add 1 tablespoon of water back to the pasteurized mixture and the cookie dough's texture will be pretty much identical.
Thank you Guga for sharing your passion for cooking with us.
I was thinking the same thing, although instead of adding water to it, I wonder if you could sous vide the flour, keeping the water in the bag, let it come down to room temperature, then mix it in.
@@Flipflop437 that doesn't seem worth the hassle
Next up: I dry-aged my cookie dough after injecting with Japanese A5 bone marrow
After that, he will sous-vide them
@@hydra__yt he knows they won't look that good right then, so we better watch out
@@arghachowdhury yeah, but watch this!
*rock guitar track plays*
@@hydra__yt *flamethrower intensifies*
He likes his cookies medium-rare
Me too tbh. There's a recipe somewhere online for like cookie dough cookies or something like that where basically you put cookie dough under a broiler so that that out side is kind of crunchy and the inside is raw cookie dough and yeah that's perfect.
lies, all lies. Tastes like salmonella
@@liesalllies Adam ragusea?
HAHAHA
Garion Prak lol
Pay respect to both Guga and Mamao for “sacrificing” themselves for the sake of science and putting themselves at risk of gaining 50 pounds for eating cookie dough 🤣🤣🤣🤣
F xD
Fully expected to see you sear the cookie dough.
Lol
The reason the pasteurized cookies came out "drier" and spread less is because most of the moisture in the flour was removed when you put it in the oven. You could counteract this by adding a little extra moisture to the dough. I'd like to see this done again with a splash of milk or water in pasteurized dough. Nice video!!!
Guga, I just wanna say, I've been lurking and following your stuff for a while and I just absolutely love your channel. You've taught me most of what I know about sous vide and you were the person who inspired me to actually invest in a unit to refine and perfect my steak game. I just wanted to thank you for everything you do, your channel is always so upbeat, cheerful and the positive vibes flow like water. I have nothing but admiration and respect for you and what you're doing and, wherever you may find yourself, know that you have a huge fan out there cheering for you.
Thank you. You are appreciated. (:
In silence like lasagna
As someone in the UK who loves cooking, I've never heard of pasteurising flour.
@ɮօʊռċɛ օʄʄ How do you bake bread?
Most flour contains pathogens and, in fact, more so than the run-of-the-mill egg. I don't know if this is also the case for you Brits.
Flour is raw food.
@@johnscott8431 so is eating a carrot, but people are not taking about pasteurizing those
Erik Nilsson flour is usually the part that will give you salmonella in cookies, raw flour is unsafe.
Gosh I can't believe you can make anything look absolutely delicious, Guga. Huge props to you!
We need a placebo experiment. Cook both the same, no difference, and see if the others think there is a difference.
I mean this video kinda showed that he would genuinely say that the steaks tasted the same even through he knew there was a difference so there’s kind of no point.
Looks like I'll be trying the cookie recipe for Thanksgiving with the kids. Thank you guys and Happy Thanksgiving to you and the family.
I am new to Sous Vide but after watching the videos for 6-7 months i am all in Thank you Guga . I started with the Nano and now i have a Anova 1000 watt AND 26qt container for large roast .With out the videos i would be lost ( still learning ) but THANK YOU AND THE TEAM FOR ALL YOU DO !!!
My pregnant wife and I are going to make the pasteurized cookie dough, like, right this instant.
@@Luke_4044 ^^^^^
like me too
Be careful, too much sugar during pregnancy will get you a 11lb baby.
Perfect for sensitive people like pregnant, children under 1y, elderly sickly.
No risk whatsoever possible.
You could even go so far as to pasteurize eggs at 55c. They become 100% sterile after 4h. You can literally eat them raw, and many bodybuilders do that with their sous vide maschines. Not my thing, but its possible.
Good job killing the baby
AnotherStrangerInTheWorld lolll
I always get such a smile on my face when he does his "I know it doesn't look that good right now" but.
“A little bit of sugar” DUMPS A WHOLE PAN OF WHITE SUGAR
guga is now the patron saint of pregnant women who craves cookie dough
“I wish we had smellovision”
Month Brisket:
*POOR CHOICE OF WORDS*
“Today we’re gonna Infect our steak with the Corona virus”
*sounds of coughing in the distance*
That one Asian kid: you have 2 hours
Holy shit lmao
Not cool
This doesn’t even make sense, shitty joke.
Legionary the only thing that's shit is your cheap suit
I'm I the only one who gets crazy seeing those incredible steaks getting cold?
You have to let them rest tho
@@benfunk9367 yeah, but thats before cutting them. After that, tou eat straight away. Hahaha
@@tomasareas indeed
@@benfunk9367 not with sous vide not after searing anyway. You can and it's fine but it's not going to do much. I "rest" mine between removal from the water bath and searing. Usually 5-10 minutes sometimes in the fridge if it's a thinner steak. Helps get it dryer and prevent overcooking too.
I swear every time I’m dieting I watch your videos. Some sort of nutritional sadomasochism!! Lord have mercy. The food you make is amazing.
When you open your fridge and all you have is one egg 🥚
Poach and bacon crumb it then deep fry
SOUS VIDE TIME!
get a fookin job
@Van so you're 13?
Van so you’re 15? That explains the comment
My Joule came in yesterday and for my first meal I did porkchops with the mushroom sauce you showed in your previous video. I have never made such tender chops before. Next I am going to try steaks the guga way. Thanks for introducing me to such a lovely device.
I watch this channel to see Guga get excited over the flavors and textures as much as for the information. Honestly, I'd watch either as a standalone channel, so I kinda feel like I'm cheating by getting both in one.
I love how you randomly made cookies to go with the steaks. lol
Trey Lee actually, he make steaks to go with the cookies
Randomly? I make desserts with steaks all the time.
Who else wants to be Guga’s family member 🙋♂️🙋♂️🙋♂️🙋♂️🙋♂️🙋♂️
Especially at dinner time
I want to be Gordon's
Definitely, I'd even eat the experiment meat
🙋 Family uncle "Experimeater"
I think he lives down here in south Florida somewhere. My dream is to be invited over for dinner!
with the cookies dough. The reason why its crumbly and doesn't hold together is because during the baking process of the flour it destroys the Gluten which is meant to hold the dough together.
130 F will pasteurize in 28 minutes . add about 45 minutes to come up to that temperature internally.
Your "unpasteurized" steak is in reality also pasteurized.
That's what I was thinking. He needed to cook under 130.
Yeah, I was wondering what difference there was between 2 hours at 135F and ~4 hours at that same temp. Guga never specifically discussed pasteurization of steak, whereas he went into great detail with the cookie dough. Very suspicious.
(Oops...my tinfoil hat is slipping.)
no it is not pasteurized. You have to take alot of things in consideration! Specially thickness. Here is the complete guide for you.
5mm - 131°F/55°C(2hr) 133°F/56°C(1¼hr) 134.5°F/57°C(1hr) 136.5°F/58°C(45min) 138°F/59°C(40min)
10mm - 131°F/55°C(2hr) 133°F/56°C(2hr) 134.5°F/57°C(55min) 136.5°F/58°C(45min) 138°F/59°C(40min)
15mm - 131°F/55°C(2¼hr) 133°F/56°C(1¾hr) 134.5°F/57°C(1½hr) 136.5°F/58°C(60min) 138°F/59°C(55min)
20mm - 131°F/55°C(2½hr) 133°F/56°C(2hr) 134.5°F/57°C(1¾hr) 136.5°F/58°C(1¼min) 138°F/59°C(1¼min)
25mm - 131°F/55°C(2¾hr) 133°F/56°C(2¼hr) 134.5°F/57°C(1¾hr) 136.5°F/58°C(1½hr) 138°F/59°C(1½hr)
30mm - 131°F/55°C(3hr) 133°F/56°C(2½hr) 134.5°F/57°C(2hr) 136.5°F/58°C(1¾hr) 138°F/59°C(1½hr)
40mm - 131°F/55°C(3½hr) 133°F/56°C(3hr) 134.5°F/57°C(2½hr) 136.5°F/58°C(2¼hr) 138°F/59°C(2hr)
45mm - 131°F/55°C(4hr) 133°F/56°C(3hr) 134.5°F/57°C(2¾hr) 136.5°F/58°C(2½hr) 138°F/59°C(2¼hr)
50mm - 131°F/55°C(4½hr) 133°F/56°C(3¾hr) 134.5°F/57°C(3hr) 136.5°F/58°C(2¾hr) 138°F/59°C(2½hr)
Steaks external cfu count can be pasteurized with just exterior heat, but in order to kill muscular parasites like trichinea, anisakis, and for beef, tapeworm, you have to pasteurize to above 55 deg c internally.
Heh, he should do one steak at 130 and one at 129 then.
For some reason I really thought he was about to try to actually make the cookies sous vide...🤣
Unpasteurized doesn't necessarily mean unsafe. Title is a little misleading.
I don't know man. After ready about that guy that got worms and worm cysts in his brain from undercooked meat, I am gonna cook the sh-- out of everything.
@@cheddar2648 yeah, pasteurization kills everything in your food, might as well eat cardboard...and milk?....don't even get me started
Key word there is "necessarily." Your comment is a little misleading.
@@eetmahshet9815 How so?
Yea...that got me really confused after watching the full video.
Wow guga, ive been here since you had like 10k subscribers or something, its amazing that you are past the million now. Good wishes to you man. Saludos de Argentina!
Have you considered using a lower temp to pasteurized the flour? I think you denatured some of the protein.
Even if the proteins were not "denatured," the moisture content was certainly altered significantly.
When you don’t know wtf you talking about.😢
Man I've been watching your videos non stop for days ever since I came across your channel. Love you guys man. Bring joy to my life
Ive tried pasteurized oysters on the half shell and fresh shucked unpasteurized. Theres a big difference.
@Peter Griffin the pasteurized oysters looked and tasted odd. They were grayish and firmer. The unpasteurized oysters were juicier and seemed fresher. I prefer the regular fresh shucked unpasteurized oysters.
I just love how happy and enthusiastic he is
"Smellevision" - Guga, 2019.
Guga I just love your passion for what you do its very infectious. Happy Thanksgiving!
I think why the pasteurized cookie dough has a almost “baked” texture is because you already kind of cooked the flour
It genuinely slays me that at the end there was an ad for Violife... vegan bbq. Just saying... that's funny.
But man you always cook your sous vide steak for 2:30 hrs max, is that not pasteurized too?
Can you just explain more abt time and temp and there relation with pasterization ?
Ahmad Howaidi google is your friend
@@duckhouse21 according to the first link on Google, it's pasteurized at 135F in 1 hour and 50 minutes.
There are 3 major strains of bacteria you target when cooking/pasteurizing meat. E. Coli (mostly found in meat and is a gut bacteria, common in animal stools), salmonella (mostly in poultry), and listeria mono (found everywhere). E. Coli dies relatively easily to heat, listeria is more resistant to heat. Basically, holding food at 55 degrees Celsius for about 90 minutes plus the time to heat the center to 55 degrees for meat (poultry is higher) will kill the bacteria (e.coli). If the center of the meat can hit 55 degrees Celsius within an hour, then pasteurization can occur. But you'd have to use a thermometer and know the exact time the coldest part hit 55 degrees. Depending on the bacteria present, some bacteria can thrive at different temperatures, so be careful and follow a guide if you aren't an expert.
This should have been added to the video. My apologies... here is the correct guide for pasteurization of beef.
5mm - 131°F/55°C(2hr) 133°F/56°C(1¼hr) 134.5°F/57°C(1hr) 136.5°F/58°C(45min) 138°F/59°C(40min)
10mm - 131°F/55°C(2hr) 133°F/56°C(2hr) 134.5°F/57°C(55min) 136.5°F/58°C(45min) 138°F/59°C(40min)
15mm - 131°F/55°C(2¼hr) 133°F/56°C(1¾hr) 134.5°F/57°C(1½hr) 136.5°F/58°C(60min) 138°F/59°C(55min)
20mm - 131°F/55°C(2½hr) 133°F/56°C(2hr) 134.5°F/57°C(1¾hr) 136.5°F/58°C(1¼min) 138°F/59°C(1¼min)
25mm - 131°F/55°C(2¾hr) 133°F/56°C(2¼hr) 134.5°F/57°C(1¾hr) 136.5°F/58°C(1½hr) 138°F/59°C(1½hr)
30mm - 131°F/55°C(3hr) 133°F/56°C(2½hr) 134.5°F/57°C(2hr) 136.5°F/58°C(1¾hr) 138°F/59°C(1½hr)
40mm - 131°F/55°C(3½hr) 133°F/56°C(3hr) 134.5°F/57°C(2½hr) 136.5°F/58°C(2¼hr) 138°F/59°C(2hr)
45mm - 131°F/55°C(4hr) 133°F/56°C(3hr) 134.5°F/57°C(2¾hr) 136.5°F/58°C(2½hr) 138°F/59°C(2¼hr)
50mm - 131°F/55°C(4½hr) 133°F/56°C(3¾hr) 134.5°F/57°C(3hr) 136.5°F/58°C(2¾hr) 138°F/59°C(2½hr)
@@apocalypse487 It's probably because Guga uses thicker steaks than the cuts you usually find in the supermarket.
I noticed while I was making the edible cookie dough that in the video you added granulated sugar but the recipe in the description didn't say anything about it. Glad I noticed before it was to late! Turned out DELICIOUS!!!!!!
Guga, eating the cookie dough: this is dangerous!
Me, grabbing a spoon: don't worry mydude I'll keep you safe!
Hey, you added more ingredients in your cookie dough recipe then what's in the video. Also you did not mention any granulated sugar in the recipe either. Could you update please? :)
since when does flour need pasteurization?
Doug Dale Raw flour has a lot of bacteria in it, so if you’re going to use flour in something that’s raw (like raw cookie dough for instance), then you need to cook the flour on a baking tray before hand to kill the bacteria.
Depends on which flour you get
Flour is actually the real danger in cookie dough. The chicken industry is tightly regulated, so people dont get Salmonella. The same cannot be said about flour. As the other already said, theres alot of bacteria in wheatflour, and unlike with eggs - no one in the food industri gives a shit. The chance of catching E. coli from raw flour is still Tiny in reality tho.
@@samjannaki5482 egg industry isn't that regulated in america
@@larriyrnir5756 It's regulated in countries with higher food safety standards though.
Try add more butter or water for pasteurized dough. I think the flour was further dehydrated by pasteurization process.
Pasteurisation depends also on the organism you wanna focus. So an all round pasteurisation isn't always the right way.
Hi Guga. You pasteurized the flour in the oven. but can you also do'it sour vide and achieve the same result ??
My thoughts exactly! Everything else seems to pasteurized at 135F at different times, but for how long for flour?
How did you treat the steaks differently for one to be pasteurized and one not?
one had a bath for an hour longer
1hr 45 longer. I somehow missed that tidbit of information the first time. Thanks.
here is the pasteurization guide.
5mm - 131°F/55°C(2hr) 133°F/56°C(1¼hr) 134.5°F/57°C(1hr) 136.5°F/58°C(45min) 138°F/59°C(40min)
10mm - 131°F/55°C(2hr) 133°F/56°C(2hr) 134.5°F/57°C(55min) 136.5°F/58°C(45min) 138°F/59°C(40min)
15mm - 131°F/55°C(2¼hr) 133°F/56°C(1¾hr) 134.5°F/57°C(1½hr) 136.5°F/58°C(60min) 138°F/59°C(55min)
20mm - 131°F/55°C(2½hr) 133°F/56°C(2hr) 134.5°F/57°C(1¾hr) 136.5°F/58°C(1¼min) 138°F/59°C(1¼min)
25mm - 131°F/55°C(2¾hr) 133°F/56°C(2¼hr) 134.5°F/57°C(1¾hr) 136.5°F/58°C(1½hr) 138°F/59°C(1½hr)
30mm - 131°F/55°C(3hr) 133°F/56°C(2½hr) 134.5°F/57°C(2hr) 136.5°F/58°C(1¾hr) 138°F/59°C(1½hr)
40mm - 131°F/55°C(3½hr) 133°F/56°C(3hr) 134.5°F/57°C(2½hr) 136.5°F/58°C(2¼hr) 138°F/59°C(2hr)
45mm - 131°F/55°C(4hr) 133°F/56°C(3hr) 134.5°F/57°C(2¾hr) 136.5°F/58°C(2½hr) 138°F/59°C(2¼hr)
50mm - 131°F/55°C(4½hr) 133°F/56°C(3¾hr) 134.5°F/57°C(3hr) 136.5°F/58°C(2¾hr) 138°F/59°C(2½hr)
I just found your channel and love what you guys are doing, been sous vide cooking since the early days(2006), home-made PID device with rice cooker, then used PolyScience immersion Circulator on Ebay, Had smoking gun, but recently got a smoker, which is how I found you. I have had success with Brisket sous vide FIRST and ahead of time, then rub and get bark and heat to traditional temps in a smoker.. Didn't see your promised video on before/after brisket... As for pasteurized flour in your cookie dough, your method toasts the flour, which is why texture and taste is different, why not try microwave method or even sous vide to 160 (no moisture loss)
Guga: "Raw egg isn't safe too eat"
Me, tasting the potato omelette mixture to adjust the salt: "A necessary risk"
I used to drink eggs and it was always fine
Fantastic. Defo try the pasteurised cookie dough with ice cream!
Has Mamao been hitting the gym? Dude looks thick, healthy, confident, and good.
I ate a very, very rare rib eye just today. (Cooked with truffle butter 🥴) I think it’s okay, I certainly wasn’t sick.. and soft as butter. It’s one of those things you can’t recommend but can still do 🤘if you’re tolerant
In my opinion:
Pasteurised- raw cookie dough
Unpasteurised- cookies
That’s how I like it!
You should have added a bit of water to the pasteurised cookie dough , because some of it evaporated once the egg was cooked!
And the flour
The part that needs to be “pasteurized” the most is the flour which you can bake in the oven. Raw eggs nowadays are relatively safe.
Depends on which country you live in. Salmonella vaccines for chickens are not yet a worldwide thing
- A13X - what makes the flour unsafe?
@@raavila2245 as someone who lives in Brazil, here we don't even make soft boiled eggs by fear of getting sick, usually hard boiled eggs are a must and anything that uses raw egg is straight up not safe, it is quite safer nowadays but if a brazillian grandma cook for you, be certain that the eggs would be boiled to the sky, specially in potato salad
I really enjoy watching your videos
Louis Pasteur: "I want some of those"
Guga… could you get the same texture of the cookie doughs by mixing it before pasteurizing?
I am sure you could change the cookies dough texture by adding a table spoon (or less) of water/milk
I don't get it, what's the difference in treatment between the unpasteurized and pasteurized steak? I've been replaying the videos and still don't find the difference...
I was just looking for the same thing
I wonder how many steaks 🥩 enter this mans dreams every day!
Take a drink every time Guga says “everybody”
2:06
"I added a little bit of white sugar"
*dumps a kilo*
definitely wasn't over 2 pounds of sugar mate
@@GrandeMastaSexi Overreaction for the joke, mate.
Alejandro Reyes Overreaction for the overreaction, mate.
@@Hokuto_Tongi Not really no
You guys are so happy and likeable!
Another interesting show!
Thanks James, I appreciate that!
Hey do you happen to know Thomas ellsworth?
@@elijahbakker1513 No. Not in my immediate or closely extended family.
It's a pleasure to watch your videos guys
Cook a wagyu eye round to see the difference in the meat compared to a regular cows
YES
Doesnt make any difference.
You need 12h or 24h to chance the texture.
The collagen melts at about 24h and becomes like meat butter insite the muscle strands. Very nice for pork.
Amen
Pretty sure he cant because only a few parts of the cow can be sold outside of japan
Love your videos Guga!
Drinking game: Take a shot every time Guga says pasteurized
[TrM]Ruski I would die
Your videos are always awesome... cheers!!!
This fixes something that was never broken. I never heard of baking something raw vs. pasteurized. Everyone in my family survived with normal cooking and baking for generations.
If you are immunocompromised , pasteurization can open up food options that you would normally not be able to eat.
So Guga...you’re Brasillian yeah? When did you get on this flame thrower kick? Personally for me they don’t look as good after they’re cooked like they do when you take them off the grill.
The difference between pasteurized and unpasteurized steaks is just cooking time
Thank you.
Pasteurized egg sous vide at 135 F for 1 hr
should sous vide the actual cookie dough some time if you haven't tried that?
So, those cookies didn't go into a sous vide. Sous vide *pretty much* everything.... LOL!!
The egg did
I think it’s so hilarious how they are always in question of what they’re doing😂 always “what eez theez” “what am I doeeng?!” Love these guys😂😂
How did you pasteurize the steak? I must of missed that part
He cooked the steak above 55°C for more time.
The additional time cooking.
Here is the guide for it.
5mm - 131°F/55°C(2hr) 133°F/56°C(1¼hr) 134.5°F/57°C(1hr) 136.5°F/58°C(45min) 138°F/59°C(40min)
10mm - 131°F/55°C(2hr) 133°F/56°C(2hr) 134.5°F/57°C(55min) 136.5°F/58°C(45min) 138°F/59°C(40min)
15mm - 131°F/55°C(2¼hr) 133°F/56°C(1¾hr) 134.5°F/57°C(1½hr) 136.5°F/58°C(60min) 138°F/59°C(55min)
20mm - 131°F/55°C(2½hr) 133°F/56°C(2hr) 134.5°F/57°C(1¾hr) 136.5°F/58°C(1¼min) 138°F/59°C(1¼min)
25mm - 131°F/55°C(2¾hr) 133°F/56°C(2¼hr) 134.5°F/57°C(1¾hr) 136.5°F/58°C(1½hr) 138°F/59°C(1½hr)
30mm - 131°F/55°C(3hr) 133°F/56°C(2½hr) 134.5°F/57°C(2hr) 136.5°F/58°C(1¾hr) 138°F/59°C(1½hr)
40mm - 131°F/55°C(3½hr) 133°F/56°C(3hr) 134.5°F/57°C(2½hr) 136.5°F/58°C(2¼hr) 138°F/59°C(2hr)
45mm - 131°F/55°C(4hr) 133°F/56°C(3hr) 134.5°F/57°C(2¾hr) 136.5°F/58°C(2½hr) 138°F/59°C(2¼hr)
50mm - 131°F/55°C(4½hr) 133°F/56°C(3¾hr) 134.5°F/57°C(3hr) 136.5°F/58°C(2¾hr) 138°F/59°C(2½hr)
If Guga did fish he'd be like "Let's try safe fugu vs. unsafe fugu, it's an experiemnt!".
10:05 killed me 😂😂😂
Love your channel brother you rock
YOU DIDNT PUT VANILLA EXTRACT ON THE PASTERIZED COOKIE DOUGH?
I'm making the pasteurized cookie dough for my next gathering!! Looks so easy and will be a crowd pleaser.
Be careful they are way too good!
Did I miss something? How was the steak pasteurized?
Longer sous vide time
Me too
Pasteurization eventually occurs at 135 F, but not in the 2 hour cook time. With a longer sous vide time, pasteurization occurs
i think the main reason why it didn't flatten out and why the texture was grainy was because you dried out the flour when you cooked it in the oven so if you were to add a bit more liquid it should be basically the same as the non pasteurized.
I just got my equipment and started sous vide.
Ultimate Ormus your life will change my friend. You’ll never forget your first cook!
Why would you need to pasteurize flour and not the other dry ingredients?
Raw flour can carry salmonella sugars cant
carl b salmonella comes from chicken
"Imagine this cookie dough on an ice cream!"
Ben & Jerry's already got you, bro.
not as good as homemade
@@Wonderfullcrazy very true
Glenn please no
Glenn Little Baby’s Ice Cream is the best by far, and it’s extremely cheap. You can watch their commercial on RUclips, so check em out.
GOOD as always Guga!
Chefs in the world: a
Guga: FLAMETHROWER!!!
watching him make all this lovely food will make me get gout haha
The reason your cookie dough was a different texture was because the mixtures before adding the egg/flour were completely different.
Compare 2:14 to 2:39 and you’ll see.
Would you have the meat stand before or after torching like you would do cooking on a grill or oven?
I know it doesn’t look good right now but watch this ....
*guitar riff intensifies*
Thank you for another interesting video.
What do you use to vacuum seal your bags?
Dang Guga its Turkey/Ham week in my house but all I want is a steak now!
Hi Guga, what time and temp did you cook steak Number A and which for steak Number B? I'm cutting into a 75 day dry aged Prime brisket today and starting a 30 day SNF Wagyu Black striploin tomorrow...thanks bro.
Here is the pasterization guide.
5mm - 131°F/55°C(2hr) 133°F/56°C(1¼hr) 134.5°F/57°C(1hr) 136.5°F/58°C(45min) 138°F/59°C(40min)
10mm - 131°F/55°C(2hr) 133°F/56°C(2hr) 134.5°F/57°C(55min) 136.5°F/58°C(45min) 138°F/59°C(40min)
15mm - 131°F/55°C(2¼hr) 133°F/56°C(1¾hr) 134.5°F/57°C(1½hr) 136.5°F/58°C(60min) 138°F/59°C(55min)
20mm - 131°F/55°C(2½hr) 133°F/56°C(2hr) 134.5°F/57°C(1¾hr) 136.5°F/58°C(1¼min) 138°F/59°C(1¼min)
25mm - 131°F/55°C(2¾hr) 133°F/56°C(2¼hr) 134.5°F/57°C(1¾hr) 136.5°F/58°C(1½hr) 138°F/59°C(1½hr)
30mm - 131°F/55°C(3hr) 133°F/56°C(2½hr) 134.5°F/57°C(2hr) 136.5°F/58°C(1¾hr) 138°F/59°C(1½hr)
40mm - 131°F/55°C(3½hr) 133°F/56°C(3hr) 134.5°F/57°C(2½hr) 136.5°F/58°C(2¼hr) 138°F/59°C(2hr)
45mm - 131°F/55°C(4hr) 133°F/56°C(3hr) 134.5°F/57°C(2¾hr) 136.5°F/58°C(2½hr) 138°F/59°C(2¼hr)
50mm - 131°F/55°C(4½hr) 133°F/56°C(3¾hr) 134.5°F/57°C(3hr) 136.5°F/58°C(2¾hr) 138°F/59°C(2½hr)
Guys you didnt eat the steak! Those must be phenomenal cookies...
Never thought I'd be watching a video on this channel where Guga bakes some cookies lol