I tried an OLD Butchers' trick, ate it and this happened!
HTML-код
- Опубликовано: 15 окт 2024
- We have tried ways of preserving meats ever since we starting eating it. Today I try a method that most people have not seen or head of. The results was insane.
My new products now available at every Walmart linktr.ee/shop...
Get my cook book: linktr.ee/shop...
Become a MEMBER of SVE *
/ @sousvideeverything
-----------------------------------------------
SUBSCRIBE to This Channel
www.youtube.co...
-----------------------------------------------
Subscribe to my Grilling Channel
www.youtube.co...
-----------------------------------------------
Subscribe to my NEW Channel
www.youtube.co...
-----------------------------------------------
SVE MERCH *
Shirts: teespring.com/...
Cups & Boards: gugamerch.com/
-----------------------------------------------
MAIL TIME Want to send something?
13876 SW 56th Street (№128)
Miami FL 33175
FOLLOW ME ON
TikTok: / gugafoods
Instagram: / sveverything
Facebook: / sous-vide-everything
*************************************************
THE EQUIPMENT I OFTEN USE IN MOST VIDEOS
SOUS VIDE EQUIPMENT *
Joule Sous Vide Circulator: amzn.to/2Ii6SFy
Anova Precision: amzn.to/2PM1izx
Sous Vide Container: amzn.to/2merrsb
Sous Vide Container Cover: amzn.to/3rRhlga
My Stove: amzn.to/2DBwP2C
Steak Tray: amzn.to/2Uvoa8Z
Tongs Tweezers: amzn.to/2M6v3Gm
Best Chamber Sealer: amzn.to/2hGHYF8
Cheap Suction Sealer: amzn.to/2mtj1Oi
Chamber Bags: amzn.to/2fpvSzD
Suction Bags: amzn.to/2mXfSUO
Bag Holder: amzn.to/2vjBYp5
Mini Weight: amzn.to/2nF3Q2Q
My Salt: amzn.to/2tofZgN
Pepper Grinder: amzn.to/2BYhNiz
Grate Inside Container: amzn.to/2pKCxIS (mine is 10x15)
Affordable Rack System: amzn.to/326c5Ih
Stainless Rack System: amzn.to/2qu0eAK (Choose the right size for you)
**************************************************
EVERYTHING I USE in one LINK *
www.amazon.com...
**************************************************
Meats by Grand Western Steaks
Their Website: bit.ly/2ConGtC
Use Code "GUGA" for 15% Off any purchase, no restrictions!
For Personal Touch Speak to Rep. Emilio (305)310-0559
F.Y.I. They have picanha, TELL HIM GUGA SENT YOU!
My Smokers *
RecTeq bit.ly/3ZSZkAg
TORCHES OPTIONS *
FLAMETHOWER: grillblazer.co...
Use code "Guga" for 10% off
Small Torch: amzn.to/2BWYvv1
Searzall Torch: amzn.to/2meJLS7
Searzall Head: amzn.to/2mX8Pvl
My Knives *
Every Knive I use is here: dalstrong.com/...
OTHERS *
Induction Stove: amzn.to/36gCKrw
Hand Blender: amzn.to/3cF2HlJ
Blender: amzn.to/2n3IpKx
Food Grade Gloves: amzn.to/2lTd8H4
Glass Mason Jars 8 Oz.: amzn.to/2mSF6qm
Glass 7 Cup with Lid Container Kit: amzn.to/2onMYhB
VIDEO EQUIPMENT *
Main Camera: amzn.to/2imsWSi
Drone: amzn.to/2jSbK7G
Gimbal: amzn.to/2ilc3HU
Main Lens: amzn.to/2AzKumn
Zoom Lens: amzn.to/2BMF7k8
Microphone: amzn.to/2jVU3UC
Slider: amzn.to/3kWlTOM
Voice Over Mic: amzn.to/2n69j1h
My Music *
share.epidemics...
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! :-)
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
When Guga won’t taste his own experiment…I am surprised the boys agreed to😂
He’s on a diet and the beer 🍻 is not on it 😎
Different beer styles offer different flavor profiles. My suggestion is re run this with one protein but different beer styles like a lager and a stout.
that beer is Stella Artois if the bottle is any indication.
Like a high quality German beer. Honestly a nightmare blunt rotation of meats preserved in beers from around the world sounds fun (to watch).
I think an amber or a cider would work great. Something malty with little hops.
no, all beer is sh*t
@@videostash413 You're entitled to your opinion, but I disagree. Different beers offer a wide variety of flavors when used in cooking. If you've only had lite beer and IPAs, I fully agree.
Try preserving it in a sweet Sherry Wine, and or Red Wine, instead. Ive personally never liked the taste of Beer... but Wine can take beef to a whole other level. Whether or not it works for extended periods of time... Hard to know. Maybe also try a Lemon Chicken (Chicken French) marinade / aging too (which also uses white wine).
My uncle did a merlot marinade that does pretty good.
Guga’s side dishes are a secondary way to cheat yourself with “I’m not eating a lot” when in reality they’re just another main dish😅😂
Get that Eye Round (Silverside) cut into patty sized slices into a some fine full bodied French red wine for a year. Then reserve a little of the preserving liquid and make a sauce with Reblochon cheese for a brioche burger with slow cooked soft red onion ribbons.. By the way, STELLA isn't really a good beer, by any standards! ;)
I would wager that this preservation method with 'Beer' used Ale, not Lager.
You can see in the video that he's using Stella Artois, which is a lager
0:29 the bottle is a Stella Artois, a pilsner. A pale, bodyless lager.
@@coryray8436yeah they saying the original preservation method guga was referring to in this video used ale
@@marscrasher Ah, that makes more sense.
Respect for guga to ask prehistoric people how they preserve their meat
Cavemen with their Budweiser and Mason jars
@@mikenorton62 i'll be honest with you, i didnt watch like 2 minutes of the video, just assume that it was cavemen technique since it was "extinct"
DRY AGE A STEAK IN OYSTER SAUCE
SAUCE AGE A STEAK IN DRY OYSTER
the way things are going, this oyster sauce comment will become a meme in this channel bro 💀
Now I just come to see this comment
He alrdy told us it’s coming
@@drowsyaf guga responded and it's gonna happen
165 for eye round was a questionable move
Have not tuned in in a while.. guga looking slim!!! Good for you
8:12 "Wow!?! I am shocked that it is still edible." 🤣🤣🤣 That had me rolling!!
6:55 moment is so iconic haha, 3 kinds of people when trying sauce
2:57 "...and if you love beef..."
...and if you dont love beef, why are you here?
To witness the battle between Angel and vegetables, of course!
@@guillaumeb5511 🤣
I have a vegan friend who watches Guga because of the cinematography of the videos 😅
@@sinemkocak4318 your friend gets half credit..😂
@@sinemkocak4318 Same! Guga's just entertaining even if you don't eat meat.
Guga not being part of the taste testing crew felt very off to me. Like you need to be willing to submit yourself to your own experiments bro
My man Guga is getting jacked
@Guga - this channel is the secret to eye round. Sous vide it at 142F for four hours then slice it with a deli slicer. Makes the best "roast" beef you've ever had. Yes, I know, 142F sounds way too high. It's not. And four hours seems rather long. It's not.
That's all you have to do. Yup, you don't even need to add seasonings - not even salt! - though you certainly can.
I'm liking how you put the ingredients on the screen!
“and this happened”. I love your channel Guga but these video titles are annoying.
You obviously do not know how youtube works. They have to do these titles for the algorithm.
@@TheRvg03gtstill
@@TheRvg03gt not necessarily no
He got annoyed...and this happened 😂
Was just about to say this
Imagine a video that's just a repeating sequence of Guga putting side dishes in the oven/fridge/etc, the while that's going starting yet more side dishes for longer than the main course actually spent in the oven
Side dish looking similar to what That Dude Can Cook posted the other day for ground beef recipes. Looks delicious
Guga please do a side dishes only cookbook! ❤
just a side note, in the video where it displays the sauce ingredient list it shows white onion instead of allspice
I really appreciate your hard work on these!
I'd love to see some videos like "Top 10 Recipes of 2024", "Guga's 5 Favorite Side Dishes", etc.
It is always comforting to think that the video wouldn’t have been uploaded if someone died by the experiment.
That was strange. Many times he knows what's going on and still participates. This experiment wasn't different than previous videos.
Right? I feel like there was a scheduling conflict or guga has given up pork for religious reasons
Probably wasn't in the mood to have his stomach pumped again 😉👍
The crew also knows what's going on, I mean, they're filming him, but then act all surprised when they sit down to eat
He has a large crew so it's not necessarily Angel or Leo filming.
Beer and grilled steak have always gone hand in hand, pouring a little beer on your steak as it cooks on the grill is great.
I'd like to see Guga try this method.
What beer was it ? Cos hops will turn it bitter when they burn. You need a beer with nearly no hops.
Stella Artois.
that's a crappy beer
Good thing he chose Stella Artois...lol don't got that super hoppy flavor. Well has no flavor...😂
In Germany, we like to marinate our (pork) meat in a mixture of beer, lots of white onions, mustard, juniper, salt and pepper.
In fact, we prepare large quantities of it for our barbecues. Like in a 10 liter bucket with a lid (cleaned paint buckets are very good for this) and we leave it to marinate in the fridge for one to two days.
It also works great with chicken, but I wouldn't recommend it with beef. I'm not sure if you've done something similar in one of your videos before, there are a lot of them now :D
We call it "Zwiebelfleisch" like Onion-Meat.
Loving this video format
Stella Artois in da house! ❤😂
Guga if you want to test the tenderness of the meat, why you doing sous vide instead of grilling? I'm just curious
Arayes on the grill is so much better than on pan, and it pairs up with tahini perfectly
“I love experimenting with meats” is craaazyyy 😂
2 million subscribers coming up!!! Great video
Love your videos guga, been watching since your days of sous vide! Much love brother.
Stout beer works really well for barbecue. I use a beer called "Dragon's Milk". It's a chocolate stout that gives pork and beef a delicious dark flavor with a tiny bit of bitterness.
In your "dodgy" experiments. I'm so glad you do side dishes that are actually a meal! 😂
7:39 ah ha there it is there it is
Side dish always saves the day here with Guga.
love you guga i noticed at 04:12 you said allspice but wrote white onion. but anywaus this is nice. Did this with ribeye and the beer smell was too strong hahahawrote white onion. but anyuws this is naie. cDid this with ribeye and the beer smell was too strong hahhaa..
love from Chef V from Botswana
Somebody from Team Guga please reply:
I am very confused and in need of clarification.
You put raw pork inside a jar (sealed or unsealed?) of beer (please describe) and left it to "preserve" for how many days under what environmental conditions (temperature, humidity, lighting, etc.,)?
I am in need of instructions here, carefully, because if this is cheap and safe to do at home, then what about for grocery stores? Here in Canada we have provincial and territoral governments pushing for beer and wine sales out of the LCBO monopoly, so in places that sell alcoholic beverages why then couldn't they sell alcoholic meats?
If it's a pantry-safe method, this could help reduce food waste and lower prices as such items no longer require refrigeration and fancy packaging. As a low-income consumer where food banks are experiencing highest-ever demands, I'm simply stunned at the prospect of getting "beer pork" as a potential option? I ask because I may want to recommend this to my elected representatives as something for the Government of Canada to research?
I sincerely hope you reply to this comment.
- Daniel Nicolas Martin, Windsor Ontario Canada, October 02 of 2024.
The flavour could probably be improved in two ways:
1: A different style of beer. Something mild with not a lot of hops.
2: Season the beer. Make it into a brine of sorts.
Beer is more commonly used in marinades than as a pickling liquid.
Leo is doing the right thing - pittas should be dipped or used to “wipe” the sauce in dishes like this or with hummus.
What happened? Front door evacuation or back door evacuation?
Marinating pork in beer is a very strong Balkan tradition. It burns less on the grill or skewers over coals.
I love pork meat 😋🇪🇦, we call that "panceta" to pork belly in Spain.
This seemed weird without guga at the end.. Should bring a cook book Gugas side dishes it would be a hit!
Holy Guga. I haven’t seen Your videos for years. You lost some weight and You look healthier than ever!
Cheers mate!
As long guga cooks the eyround like that it's going to be the same shit it's a roast cut
It cracks me up how you always claim your side dishes are super simple to make. Most of them are outrageously complicated and time-consuming.
I wounder if a higher alcohol content would be better for preservation. I assume Peroni is prob like 5% if not lower. I wounder if you might get a better flavor if you use a stout, Belgian, or even maybe mead.
Guga This was really entertaining to watch..😂
Maybe you could turn these type of videos into a side-series or something…, making them eat your experiments without having the slightest clue about what you did.. and just get their reactions.. 😂
Maybe come up with a name for the series or episodes where you do this to them..😂
Would definitely be a hit..
Lager beer and pork are decent matches. Beef probably needs red wine or maybe a rye whiskey or a dark beer maybe. It would be an interesting test. Don't need to waste a bunch of meat to do it, either.
Hey Gouda. The eye of round always tastes great when you make into jerky!
Lol Gouda😂😂😂
What temp did you have the oven at for the pita pockets?
One aspect to try for control might be different kinds of beer. If I want no taste from the beer, I used Foster's to marinate. If I want something with a little flavor added to the meat, I use a dark beer, like Guinness or McEwan's. Something like Budweiser absolutely sucks for marinating meat. The beer you use makes a difference. Not for the Eye Round I am sure, but in general.
You can make the side dish with puff pastry instead, my grandma has been making it since before I was born. I love it with a ton of sour cream!
maybe you could try dry age a steak in steak juice one day, I love your videos
My advice: use malt/brown beer that has a much sweeter note and less bitterness, it will complement the pork flavour much better and clash a lot less, or add some honey or sherry or some fruity liquor.
We have troubles now, i like the well done food, i hate the medium rare steaks, medium and raw, but overcook and well done it's delicious
Petition for Guga to try high meat , because I mean that's the only thing that's left to try
I feel like Guga uploads the failure projects just to spite the word famous oyster sauce guy because of his rising influence in the world of cuisine and pop culture. But he will only become stronger and show Guga to have underestimated his rival.
Dry age/ sous vide in butterfly pea powder, please!
damn that's random
@@mr.noir98 neh, trying to convince Guga to do this since 2021.
When I use beer in food I use something way darker than that. I think it is Stella Artois you are using there? While it is a very good pilsner type beer, it isn't what I would use for food. I'd probably go for an ale type rather than a pilsner/lager.
Here's a challenge I'd love to see Guga undertake: to make the world's best stew out of Japanese Wagyu Beef!
We always used beer in our BBQ marinade and sauce when we’d smoke brisket here.
How many days was the pork belley aged for and was it stored at room temperature?
You didn't mention it in the video. Why did you cook the eye-round at 165? Isn't that really high for beef? Don't you usually cook at somewhere around ~130 for beef?
Guga can you dry age steak in mochi ?? I would love to see how that would work.
Using alcohol to preserve meat is an interesting trick, but I don't think I would use a good beer, and I doubt the butchers of ages past would either. I think it would be more likely that they would store it in low quality wine or ale, and I think you might get better results with that as well. Sticking strips of steak into something like a jar of red wine vinegar would probably dramatically improve the flavor and tenderness.
Like the new tasteing crew lineup
wonder if this method would work better for chicken. I've cooked chicken with beer on a grill but I wonder if marinated for a day or two would enhance the flavor.
Can this method be used with just grilling it and no sous vide ?
"IM going to put pork belly in beer for a week, or until something interesting happens"
what was the reasoning for cooking them well done? guga Said I'm going to try and make this more tender and then cooked it so it was less tender than usual with less flavor
Dang it Guga you making me Hangry
Should have used a Guinness beer Mr. Guga.
Stella Artois, good beer choice.
Steak marinated in beer etc is very nice, but pickled in it for several months...ehhh idk!
The bitterness came from the hops. It was left TOO long!
As a Belgian, I'm pretty sure you used a Stella Artois beer. Hell yea !!
Maybe next time use a more heavy beer like Westmalle or Omer Beer ? :)
Guga's sidedish is a classic middle eastern dish called Arayes, not sure why he didnt mention it.
Just kabab in pita😅 but why does the pita looks so sad? Aren't there any fluffy pita makers in America?
@@dorito24856 Not really, traditional Greek pita has thin walls and a pocket in the middle. Anything else we'd just call a flat bread.
@@emerje0 nah I'm talking about Arab pita the more well known kind around the world but I guess it's just around my country
@@dorito24856 Is it the more well known? Even Wikipedia says the Greek pita is the common one.
@@emerje0 talking about the middle east man I don't know what is more known world wide
In germany it is pretty much standard to marinade sausages, pork belly any other meat in beer for 1-2 hours before barbecueing or let beer be a part of a more complex marinade. Preserving is questionable imho, nobody would let beer sit around for that long.
About 15 years ago I had to cook the Turkey for Thanksgiving day. I also used bear for it, and yes in ,y opinion it did tenderize it.
eye of round makes a very good pastrami and is perfect of jerky.
🤣 my family has been cooking pork in beer for decades
Had dry aged pork collar at a Korean Bbq… it had slight funk smell to it and had more depth in flavour…worth the upgrade
the side dish reminded me of an Egyptian dish called hawawshi if you ever visit egypt it's one of the dishes you have to give it a shot
i kinda like that the 3guys just their with no clue maybe more of it
Eye of Round? The toughest cut of beef I've ever had was beef shin.
I mean, at the VERY LEAST, Guga is down there in Florida showing us all that the human stomach isn’t as frail as we all think it is?
Guga :let me make a side dish
Literally everyone: thats a main course my man
😂😂😂
Plss try dry aging in liqourice guga!
Throwing this out there: Sous vide 35 day little salt, lots of pepper and fresh garlic garlic dry age, injected by needle with wagyu fat and a little MSG. Then smoke grill it like normal not long but shorter then deep fry at 400+ for like 30 seconds in duck fat or tallow after.
If it’s overcooked then cool them significantly down before cooking
That side dish would probably be next level with ground or shredded lamb
Amazing experiment.
I love how you made the side dish 🔥 it resembles the Palestinian/Jordanian version of "Arayes" stuffed meat in Arabian pita bread 💯
Slava Rusa 🇷🇺🇮🇱🇷🇺✅
Hawawshi Egyptian side dish today but try it with Egyptian bread is crazy good
"For a very long time"
(Completely forgets about it)
You look great, Guga!
Ok round beef did not work cause has no fat, what if you try this method on ribs or other fatty meat cut?