Sous Vide WHISKY PORK BELLY Perfection!
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- Опубликовано: 17 окт 2024
- One of the most amazing experience you can have sous vide is with pork belly, today I cook it with some whisky (Bourbon) and it turns out so amazing that my friends, flipped out about this cook. This was an amazing experience!
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HOW TO COOK PORK BELLY SOUS VIDE
I cooked it for 24hrs @ (155°F / 69°C)
PORK BELLY INGREDIENTS *
1 cup of Whiskey (Reduced)
5 lbs Skinless Pork Belly
Season to taste with
Salt
Black Pepper
Garlic Powder
Coriander
Five Spice
CAULIFLOWER PURE *
4 Cups of Cauliflower
1/4 Cup Goat Cheese
2 tbsp Butter
1 Cup Muzzarela
Salt and Pepper to Taste
Pork Belly by Grand Western Steaks
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If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-)
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#PorkBelly #SousVide #SlowCook
Thank you!!! SVE now 500K+ Subs I can't believe it, Cooking is my passion and your support is amazing. 🙏
On behalf of everybody else, you’re welcome. Keep up the great content bro! 👊🏼
We need to get you to a million subs now...you have too much space on your wall!
What ninja wanted to say i think is empalagoso, not empalagado(yup, im spanish)
We love you Guga, and to everyone who help you with these incredible videos!
You should hve way over a million subs my friend.. you guys are awesome and your channel and content is one of the best on you tube..you guys do a great job...
Empalagado (or empalagoso) is defined something like "overpowering taste" (in a bad way... like having a spoonful of sugar is overpowering in sweetness).
"Too Rich" or "cloying" is a nice translation.
There is also a word for that in French: "écœurant". It's a mix of disgusting and sickening, typically associated with food.
I don't even speak spanish, but from the Ninja's face, my guess is "greasy"?
Yeah, it's like when your taste buds get tired of one flavor and/or texture
so camera guy was right. MaoMao or what's his name?
Now I just want to hear ninja say, "It's is cloying"
Guga congrats on both channels hitting over 500k, you are the man keep it up guys
Thank you so much... I appreciate that, you guys are the best!
Fuken cheater, let your nephew take over one or something.
I've been waiting for that "delicious volume change" for a while! Love it! You guys are a great channel! Keep it up!
Guga: Speed is key
Also Guga: Cooks meat for multiple hours
ik ur making a joke but just in case.
speed is key when SEARING, to avoid overcooking the meat other than the crust.
gentle cooking is key to get a good cook through the entire cut of meat.
Tubax glad you added stuff to this comment
1:31 After 24 hours, I quickly remove them from the water bath.
Guga: MauMau, how does the pork taste?
MauMau:
1. Juicy
2. Tender
3. Beefy
My brain actually lagged for a bit and wondered what's wrong with that list. fml
*Beefy*
A day is not complete unless I hear Guga say "let's do ehh"!
He says lets deewww it
He says everythehhh eh hahahaha
Let’s doowih
Then you are on the wrong channel. That one is Guga Foods. This one is "I know they don't look that good right now but watch this."
Ive been watching since your first sous vide brisket about 2ish years ago guga!!! You have inspired me to cook for all my family and friends as often as possible! Love your enthusiasm, and passion. Like me, i can truely tell how much joy you take from people enjoying your food. Keep up the good work. Always look forward to the next video!
Hello, guys. Thank you for the lovely videos. I am a newbie in sous vide cooking and I am very concerned of correct time of cooking and the right way of reheating after deep freezing. It will be very helpful if you make experiment with different meat and vegetables.
I dearly appreciate the editing and volume control there.
Congratulations Gaga, Maumau, Ninja and Angel on two amazing channels. Keep up the great work from and Australian subscriber.
Hi Guga! I love your channel,
I have one anova, and i like to cook sous vide, but lot of times i have to go work and I dont have time to warm up the water until gets the correct temp and then put the menu in, so i like to prepare it and cook it when i'm out of my house...
I want to propose you an experiment (i dont know if you did it already but i don't think so...)
once we have our meat baged up i would like to know if its the same or whats better, or what you recommend for people like me.
A; warm water to the correct temp then put the bag inside take it out once it ends ( Normal way I guess)
B; put the bag with natural water and let them in the pot while warming up and cook then take it out once it ends
C; put the bag with natural water and let them in the pot while warming up and cook then let them on the water until gets natural again
D; warm up the water put the bag and do not quit until water gets normal temp again
I hope to explained it well... hahahaha If you have any question please ask me!! Thanks!!!
2:34 "make sure not to overcook it, or it will be too mushy" *proceeds to throw it into the spinning blades of death to make mash*
I know I’m a year late but it might as well be liquid if it was a mushy constancy lmao
According to google translate 'empalagoso' is a word from Catalan language and it means 'cloying' in English (disgusting or distasteful by reason of excess).
It is spanish, not catalan
Toto Maloto empalagoso is an spanish word, not catalan. It can be translated as overpowered.
The catalan translation of empalagoso is embafador.
@@PAIBOL56ESP The Ninja meant exactly what Toto Maloto explained.
@@rgonzsol Well, as we can see google translate is still an imperfect technology. But thanks for clarification anyway.
I also only use it when something is too sweet or I have too much of something very sweet
You're making me a strong believer in Sous Vide!!! It's especially fun to see everyones reactions as they taste the finished product, makes me want to taste it myself.
That's an excellent video, and I'm going to try it this weekend. Only thing I don't understand, is why it goes into the water bath the second time? It's already cooked, so surely searing is enough to heat it back up?
I remember this channel when it had around 10k subs. Way to build a brand and unique style, well done!
best moment of the week is the new SVE video!
Thanks Pyro!
You guys have helped me cook so many good dishes. Excellent work! Thank you!
That presentation is gorgeous Guga!!👍🏻👍🏻👍🏻👍🏻
Not everyday you see Maumau have something so good to react with a table slapping!
4:31 old jacksepticeye 😂
I was gonna comment THIS
Reinhart Michael same
Every single time I watch a video from you guys, I end up smiling, feeling happy and real hungry! I do not post that many reactions, but always give that thumbs up. You guys ROCK!
Guga, your infectious enthusiasm is the best cure for depression. Thank you!
Looking forward to make this recipe, looks delicious
You don't have to chill the belly do you? Like it can be sliced and seared in a pan right after the initial cook?
I’m curious Guga, do you rest the meat once it’s left the sous vide. Or do you cut them up straight away ?
Damn I remember subbing at 10k subs. I usually doubt subbing to such low count sub channels, but the quality and content was so good I knew something was gonna come out of it. Great job Guga and a million more to you!
I see pork belly, I click that thumbnail. QUICK!
Acceleration yes
Very interesting to see how you did the cauliflower. A favourite dish in the UK is 'Cauliflower cheese', but I had never thought of mixing cauliflower puree with cheese - now I will certainly try it! Couldn't agree more about pork belly, one of the most wonderful cuts! Have you tried a recipe with pork steak from the neck? ( - fat distribution is rather similar to a beef ribeye).
Brotha, your videos have improved so much over time. Thank you for the consistent quality content. You've really improved my cooking game.
If you just so happen to overcook the cauliflower & it gets a little mushy, does it matter if your putting it in the food processor anyway?
Question: Can you freeze the cauliflower and then reheat it? (This would help me when they're on sale...)
I see a sous vide everything notification i click on it. Im a man with simple needs. Congrats on 500k subs. Well deserved guga ninja mamao and angel. ❤ from Malta !
Great video! Yes is worked well but it brings me to a new question. When I fry I like to use lard. When I looked at the results of my pork belly I thought what a great way to render back fat to a perfect lard at about 155 to 160 degrees F. Have you tried just rendering fat to lard? I guess if you don't I will.
Hey Guga! What do you use to sear nowadays? I haven’t seen the searzall in the recent videos!
I love your channel.. very informative and love the humor...very happy I found this channel.
Empalagado I normally use it's when the flavor of something it's overpowering but not pleasent.
Looks insanely DEEEEEELICIOUS. Now, would this be better seared right away or does it really not matter if it goes in the fridge overnight?
which ever way you think is best at that time. There is no difference.
Guga, I have a question. I literally just sous vide’d a thick dry aged prime NY strip at 118 for about 2 hours and then seared on a cast iron skillet on a grill. It came out amazing but could have been a tiny weeny bit rarer. I think an issue could have been that the pan wasn’t screaming hot and I closed the grill while it was searing.
My question is how are you doing some steaks at 125-130 sous vide and they come out perfection. I feel if I were to do that temperature with what I just did it would have came out well done lol
Love both channels and literally binged all of them when I discovered a few months ago!
Congratulations on 500k . You deserved it brother.
0:23 I was expecting "...but watch this" *guitar kicks in
Just recently got into Sous Vide cooking and I have to say I really enjoy your videos and cooking. My wife is French and thinks only the French know how to cook. Well both her and her family now think I am supper Chef. ( sorry, can't bring myself round to telling her that it's all down to you. But I will soon.)XX
Hey man...where do you get your knives? ...They look incredible and if they have a good weight to them id love to pick up a blade or 2 ..Right now im looking for a Chef Knife that speaks to me.
I found your channel because I started the keto diet lol. This channel is really awesome.
How long do you need to boil the whiskey for?
Parabéns pelos vídeos e pelo canal. Bela produção.
Are we just going to ingore the face that the called the LIME a LEMON the entire video haha
Great video as always keep it up.
Andrew Beck in South America, the green fruit we call lime is “limon”... lemon
Are you using a vaccum chamber or just a handydandy vaccum sealer?
I still remember when all comment got replied by Guga... Its when below 50k subs... After 500k+ subs it seems a bit impossible isn't it Guga? LMAO... Congrats for the 500k subs, been here since around 50k and will still be here until 1M subs. Witnessing Deliciousness
I ate my first home made sous vide sirloin yesterday after following this channel for years...Just get one if you dont have one! The best meat I ever ate.. Im now starting to experiment with potatoes and other veggies:)
Points At The Lime. "Put The Lemon Put The Lemon" "Its A Sin To Eat Without The Lemon" XD That Got Me Dying
Ninja is the man!!!
Congratulation for the 500k subscribers from Germany , that is a wonderful channel and you guys are making a great job. The dish is awesome again 👍👍👍
Empalogado is like “too much.”
I would say it would kind of be like saying “¡que Rico!” But in a sort of negative way (like saying a food is overpoweringly rich)
Maumau expression about this pork belly is priceless)))
No word for empalagado in English, but the best is 'flavor coating your palate' ha ha love this channel
Guga...you are amazing and congrats on the 500k subs.... !!! Stay amazing !!
quick question: does the mashed cauli flower, necessarily needs cooking? looks perfect to eat before you put it in the sv..
It's to re-heat it. Not cook it. He is already running the sv to re-heat the pork, might as well toss the cauli-mash in as well.
Hey guga how long can you keep it in the fridge ? Not the freezer just regular fridge . This would be great for work but I can't cook it 24 hours at work?
Congrats on half a million bois!!!!
Wow guys, half a Million Subscribers! Congats guys! Another great recipe, hitting up Costco for some pork belly today! Thanks.
Thank you so much.
CONGRATS ON BOTH CHANNELS GUGA!
If you ever come to Italy - and I hope you will soon - just let us Italian fans know!
How do you keep the liquids from tampering with the seal of the bag? I hope that makes sense
What an amazing channel you have, thank you.
Been waiting for this one guga!
Road to 1 million let’s go!!!
Brilliant video guys and great cauliflower keto friendly side.
Here in Panama we use the word "Empalagado" for that feeling when you eat a lot of one kind of flavour. For example when you eat a lot of chocolate, candys or something very sweet in the begining you enjoy it but when you eat a lot you just don't want eat anything sweet for a while so you say " Estoy emapalagao".
Guga open a restaurant I’ve always wanted to eat you’re cooking
he’s not an excellent cook. he might be above average from his knowledge, but the reason the food is so good is because of the meat. he’s not that good of a cook.
@@ospinra shut up
Ospinra this man probably cooks better than your wife
If he did open a restaurant I would literally do anything to eat there
GHOST killah670 My wife is a professional chef. This guy is a youtube who literally shows you how he cooks. All he does is season the damn steak and use a grill, not that hard.
I had to look up what the "Chinese 5 spice" was. Here is one recipe. It contains all these ground up into equal parts:
cinnamon
clove
fennel seed
Szechwan peppercorn
star anice
I just bought it on amazon it smells amazing. I'm making the receipe as we speak
Or you could get the thing in a bottle in a chinese grocery shop
hvat abaot the gravy! cxan you use the louquide from the sous vide bag?
Hey guys, have you tried using beef tallow with sous vide steak? Butter turned out to not be so great, but beef tallow fat might concentrate the beef flavour and make cheaper cuts taste better? What do you think? Also if the beef tallow works and I suspect it does, could you please do a comparison of different types of fat like beef tallow, pork lard, browned butter and peanut butter?
How long should we reduce the whisky to remove the alcohol? How should I know that the alcohol has all disappeared.
How long do we cook the alcohol?
Just as important as the food, the presentation is always so well done Guga! How could someone resist trying everything?
Although he does nail presentation, there is no way in hell it’s just as important as the food. I’d rather have something that tastes amazing but doesn’t look good than something that looks amazing but doesn’t taste good.
Where did you add the boiled off whiskey?
That pork belly cut was close to super close to pork cap. Damn. Looks amazing guys!
Empalagoso means like an overwhelming flavor wether it be salty or sweet. An example would be like a cake with overly sweeter frosting a couple of bites in and you get “empalagado”
Is there a substitute for pork belly? Is there like beef belly? Or goat belly? Or buffalo belly?
When I do a roast pork I only ever use the belly, juicy and simply delicious. So I can only imagine how delicious it must taste. Great videos keep it up
Guga I just made a Sheppard's pie with your bone marrow sous vide mashed potatoes and my family loved it!
You guys should do a video where you continue to film the rest of your meal. Sometimes I want to watch you eat more of it lol
Would you please provide details on your vacuum device and bags? Sorry if you’ve already done a video on this. Did not see it in your list. Thanks!
Guga, I appreciate that from your previous videos to the present it looks as if you've done a little bit to reduce the waste produced while producing your show. Namely, the amount of paper towels you used to use to dry the meat compared to now. Additionally you seemed to have stopped using disposable plates and utensils. But what I want to know is what can an environmentally conscious person who also loves good food do to help reuse or recycle the plastic used in each cook? Are the bags recyclable or are there reusable vacuum bags available?
That start was awesome bro and that back ground beat 🔥
is there a way to vac seal with that liquid Bourbon using a traditional FoodSaver type sealer for those of us who do not have chamber sealers?
Can you meal prep with souvide and then freeze it?
Dude this is awesome. I just started keto and this is on my list to make. Please do more keto recipes.
Guga, congrats on 500k!!! Thank you keeping us inspired to continuing to try new things in our homes!!! All the best!!!!
Love this channel !
Can’t wait for you to hit 1M
Really like your videos keep up the good work
Thank you so much!
Looks awesome. Another trick you can try is to smoke it for 30 minutes to an hour after using apple and/or pecan wood....it’s even better.
I've found some translation for empalagado= pall on, sicken, pall, cloy. Is when you have like to much of something (some flavor , mostly happen with sweet things), but is a quick reaction. Is like you are eating an ice cream and it is really good but next minute you don't want more because the sweetness hits you.
I tried your "guga rub" and oh my oh my ooooo my the meat tasted amazing! I received so many compliments from my guests and they asked me the question everyone asks after a great heart filled meal..."what's the secret"?...so I sent them to both your channels...
I’m going to try this week
I have tried sous vide Bacon before in a restaurant... Taste awesome... Thick slice.
That looks amazing! Thank you!
How long does it take to burn off the alcohol and, at what temp?
This one made my mouth water!