Tenderness and texture are actually things that Food Scientists care about, and they can be objectively measured using a couple of methods -- Warner-Bratzler test or texture profile analysis (TPA) aka the "two bite test". I bet someone would be happy to do a collaboration with you and test some of these methods, as scientists love when they can do science for fun and curiosity. A university with a Food Science program, like Texas A&M, would probably have the devices and would love the opportunity to let students work with a popular RUclipsr for science, or a professional lab might even be happy to do a video with you.
The University, yes. The professional lab, if it has some likely means of helping sales without risking harm to them. But that's great info. Id' never heard of Warner-Bratzler tests. Thank you
First thing that was on my mind :) Try 2 options - one full sous vide in a bag, and second one on grill, after some time in cold "sonic" water (ofc in a bag too)
So i did this last weekend with a Tri-Tip @ 55'c (130'f) for three hours in my ultrasonic cleaner, then finished it off on my Weber BBQ with some mesquite wood and it turned out incredible. Much more tender than any tri-tip i've ever had.
Guga & Nate need to make an ultrasonic sous vide machine. Having both built into one device could be the future of sous vide machines. With the added tenderness provided by the ultrasonic generators it should become a standard feature on them.
See, NOW you already know that it's time for the $1 ultra-sonic streak challenge. Guga has been trying FOR YEARS to find the best way to tenderize cheap cuts of meat and this ultrasonic device seems like a way to do so without impacting the flavor. That being said, since it's a Sous Vide technique I'd like to see him try several different cheap cuts of meat done in this fashion.
Dang, with ultrasonic sous vide making it tender while not changing flavor, definitely want to see what it can do with those dollar steaks, eye rounds, or a brisket
I can see myself in Shark Tank unveiling The Ultrasonic Cooker. Basically it would be the sous vide device combined with the Cleaner but looks and functions like a kitchen appliance. Then eventually I’ll walk out with no deals 😞
@@Eyes0penNoFear It is a thing but they're still using a regular ultrasonic cleaner for cooking. What I mean is a cooking container thats meant only for cooking that provides the ultrasonic and of course the heat. I did a quick search and couldn't find this, maybe I missed it.
Nate is a great combination with you guys! Seems to have great humor which goes with your humor. Haven't seen one of his videos yet but I will. I suspect he has a lot more ideas for experiments as well!
@@benelson12 Yeah, i found him through TKOR. I was sad to see him leave, i loved all the experiments up until grant died, once grant died its like they became strictly a kids channel. They used to do so much cool things. Thats probably one of the reasons nate left.
I love it when Guga dumps one ingredient after another then goes through all sorts of cooking methods then in the end says "that's as easy as it can get!"
Nate is one of my favorite people on the Internet, if you haven't seen any of his stuff. Go watch, now. So glad two of my favorite RUclips channels got together!
The ultra cleaner was interesting. Can you try it on tougher cuts that need longer cook times to see if texture and cooking times change and of course flavour 😋 😉
I made a version of the savory monkey bread for dinner. Thanks for the idea! I didn't have big biscuits but I did have a package for making "monkey bread". I tossed the sugary liquid packet and used just the dough. Mine had Beef, Moz Cheese, shallots, garlic, bacon, Bullet Whiskey(to deglaze the pan), some miso paste, truffle seasoning and truffle oil. Topped them with "Menage Butter" from "carrvalleycheese" which is a rich butter made from a blend of goat, sheep and cow's cream. I lucked out and got that amazing butter at a super discount from Grocery Outlet.
Honestly, I think a pretty cool experiment for something like this would be to put an immersion ultrasonic agitator in a yeti cooler and do the sous vide holding method for brisket. That would completely change the dynamics of a brisket. I can also only imagine what this would do do chicken breasts, thighs, wings. Can you also imagine doing ground beef like this? Or even making a London Broil steak be a poormans filet.
@@Charok1 using hot water in a Ultrasonic Cleaner can be done typically you want to be careful though because heating could potentially damage the unit if it isn't also a heat sanitizing type
I made the side dish for dinner tonight (cuz I feel a lot of your side dishes would be great meals in and of themselves). Just omitted the habenaros and possibly used a bit more wine (no measurements to go on lol) and everyone loved it, even though it came out slightly doughy. The butter sauce is AMAZING.
You've opened a can of worms here. Now you need to show what the ultrasonic can do with tougher cuts of meat. Also, how about different ultrasound duration? 30 minute, 45, 60, 90 minutes? Love your "Monkey bread" idea. I'll definitely be giving that a try.
These machines are designed to be used on metal, not plastic. My experience is that it breaks down the plastic. Basically, no plastic, in my experience, can withstand that frequency of excitement without breaking down. If it is breaking down those plastic bags, it is migrating the plastic into the meat. A miniscule amount true, but the same was said about BPA or cooking in bare aluminum.
I loved the collab! You guys made it educational and funny! Great work guys. I’ve been watching both of you for years now and I rarely miss one of your videos. As soon as I saw it was going to be a supersonic steak I had a feeling it was going to be Nate at the controls lol great work fellas!
it would be interesting to know how long the Ultrasonic needs to be on, to tenderize a steak, and if it also would work if you "tenderize" it befor sousvide cooking it.
It seems that the ultrasonic treatment does the work of a "hammer" type tenderizer, without so much effect on the exterior. Though it did seem to separate the meat from the connective tissue or simply mechanically break apart the connective tissue a bit on the easy axis. Looks like the treatment might be a good technique, and there's probably a sweet spot somewhere. There's usually too much of a good thing.
If I had an ultrasonic machine, I might do the tenderizing in a separate step from the cooking. That way you can tenderize for as long as is needed, depending on the type of meat. And you’d have all the cooking options available, not just one.
What about using oil instead of water on ultrasonic sous vide? Like confit sous vide but ultrasonic. So you don't have to put it in the bag that blocks the vibration.
Here's something I don't think you've tried: Fermented Shrimp Paste. Also known as BAGOONG in the Philippines and most southeast asian countries. Commonly found in most asian supermarkets or well stocked asian sections in mainstream american supermarkets (ie not that hard to attain). Perhaps try initially as a compound butter? Or a dry aging method? Or a marinade when putting into sous vide? I'd be interested to see if you're down for trying, Guga.🤔
Hurricane Ian took out my electricity for weeks 😭 now binge watching all of his videos 🤣. Can't wait to get a new house so I can start trying these recipes myself 😊.
I am shocked! I thought the Ultr-Sonic treated steaks would not have made any difference! AND if it worked for steak, then it would also work for pork and chicken and other meats! I gotta see if this would work for even some fruits that are not easy to chew!
do you ever make beef jerky? if so, i'd be interested to see whether blasting beef with ultrasonic waves before curing/drying would make a difference in the jerky's outcome
For a future side dish, try cooking potatoes sous vide in the ultrasonic before frying them. There's a very old episode of "Adam Savage's Tested" where a chef claimed to get extra-crispy french fries using that technique.
But you can cook potatoes in 3 minutes (or less) in the microwave. Part of sous vide is knowing when using it wastes time, expense, and so forth. You don't need to cook potatoes low and slow.
In the original recipe, the potatoes were cut into fries, cooked sous vide in salted water, then placed in an ultrasonic machine to give them a rough texture, and then flash-fried.
@@lmpeters That's just ridiculous since all you need to do is just blanch the potatoes and fry twice once low and once to finish. Again there is no need to cook potatoes low and slow.
So this means, that the lesser-priced, lean and more tough cuts of meat as: chuck, brisket (/corned beef), shank, plate (skirt, hanger steak), flank, and round (/eye of round/top round/london broil) ... have just gained massive price appeal. You can make them more tender, juicy, and edible at a lesser price. With hyperinflated prices going on - this now makes more sense in using this ultrasonic and sous vide method - and still be able to enjoy good cuts of edible meat at affordable costs. More bang-chew for the bucks. Shhhh - don't tell this to steak restaurants as they will switch over to these cuts and ultrasonic machines - and make more profits - if the customers are not told what cuts of meat they are eating.
He should surprise Mamou with a few eye-rounds made with sous vide and the ultrasonic and finished with butter and the torch. Bonus if he presents them as filet mignon
It makes sense to combine tougher cuts with ultrasonic wave/sous-vide heated water baths. At some intersection point, sanitation and tenderness might merge without needing the longer cook times found with sous vide.
That side dish! I saw this vid when it dropped and I had to make those one day this week. I used breakfast sausage rather than ground beef and they turned out amazing. I'll say this... wrapping those little buggers was a challenge and you skipped over the messy and hard part! Still a keeper and despite the pain in the hind end, I'll make them again.
I love watching KOR . They have some awesome experiments. You should try doing a dry aging experiment using pure capsaicin, liquid smoke, and mango. I think it will be amazinc
Wondering how well the immersion ultrasonic cleaners work. It'd be more compatible with the available space in my kitchen and I could use it with the same containers I use with my sous vide. (Perhaps both at the same time for some applications.)
Once in a class the teacher took 10 minutes to give the recipe of ultrasonic fries, I have always wanted to try them. You have to cut the potato, put it in a bag with salt water and submerge into the ultrasonic bath for 10 or 20 minutes, then you pet them dry and fry them as always
As jewelers, we use these machines all the time to clean jewelry. A friend of mine learned the hard way to turn it off before sticking her hand in for any extended period of time. She was rooting around in there for a few minutes to find a tiny stone that came off. When she pulled her hand out, the skin was sore, raw and bright red. So yeah, not surprising that a couple hours in an ultrasonic would do this. Might have to try it with mine at some point. 🙂
For the ultrasonic sample, was the water heated? If so what temperature? How long was the machine vibrating the steak? How long was the steak in the warm water?
I want to try the ultrasonic cooking method. I saw you had a soux vide inside the ultrasonic cleaner set at 129 degrees. But I also saw that the ultrasonic cleaner was set at 44 celsius for 30 mins. The steaks were 1.5 inches thick. Was 30 mins enough for a 1.5 inch steak? Did you set the ultrasonic temp to 44 degrees celsius as well as set the soux vide to 129 degrees?
the way I understood this experiment is that the meat fibers were seperated.... like ... meat fibers are like hair that is superglued to itself, and you simply weakened the glue.... could be good for the tough muscle meat I guess...
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
Time for eye-round steaks in the Ultrasonic! Let's do it!
Was looking for this comment.
YES
You know he's already on it 🤣
was about to say the same thing
Literally what I wanted to comment
Tenderness and texture are actually things that Food Scientists care about, and they can be objectively measured using a couple of methods -- Warner-Bratzler test or texture profile analysis (TPA) aka the "two bite test". I bet someone would be happy to do a collaboration with you and test some of these methods, as scientists love when they can do science for fun and curiosity. A university with a Food Science program, like Texas A&M, would probably have the devices and would love the opportunity to let students work with a popular RUclipsr for science, or a professional lab might even be happy to do a video with you.
Guga, "Let's dew it!"
I’d love to see this done!
They may be able to get college credits and the college could get advertising on the show.
that needs to happen now, guga, start hittin up some universities or somethin
The University, yes. The professional lab, if it has some likely means of helping sales without risking harm to them. But that's great info. Id' never heard of Warner-Bratzler tests. Thank you
Looks like it's time for another $1 steak challenge with the Ultrasonic.
Exactly!
I am also curious if it didn't affect the taste or not.
First thing that was on my mind :) Try 2 options - one full sous vide in a bag, and second one on grill, after some time in cold "sonic" water (ofc in a bag too)
+
@@daahn_kitchen Based on their reactions, I'd say no.
So i did this last weekend with a Tri-Tip @ 55'c (130'f) for three hours in my ultrasonic cleaner, then finished it off on my Weber BBQ with some mesquite wood and it turned out incredible. Much more tender than any tri-tip i've ever had.
SO MUCH FUN!! Can't wait to do some more steak experiments with you some day!!
@nate you can't imagine the amount of joy and happiness you collaborating with guga on those videos has brought me.
Please make more of those videos
I think you could bring some much needed science into Guga's videos. I hope you become a regular there.
u r awesome
@@TheKhame3 couldn't agree more
Nate we need to see more of you in gugas videos! You just fit so perfectly! Your science and descriptions on how the stakes tastes were incredible!
Guga & Nate need to make an ultrasonic sous vide machine. Having both built into one device could be the future of sous vide machines. With the added tenderness provided by the ultrasonic generators it should become a standard feature on them.
Just so you know, most ultrasonic cleaners have a heater in them already so you could just use one as is.
THE CHINESE ALREADY SELL A COMPLETE MACHINE
I've actually bought an ultrasonic cleaner for this reason, you can set the temp to the degree.
Nate and Guga is the team-up I never knew I needed. Now Guga you have to do 1 dollar steak in the ultrasonic.
I love that Nate is slowly appearing on your channels. We all need more Nate in our lives.
"guga does beef" india needs more guga
I miss him on TKOR
See, NOW you already know that it's time for the $1 ultra-sonic streak challenge. Guga has been trying FOR YEARS to find the best way to tenderize cheap cuts of meat and this ultrasonic device seems like a way to do so without impacting the flavor. That being said, since it's a Sous Vide technique I'd like to see him try several different cheap cuts of meat done in this fashion.
Wonder how long you would need to use the cleaner on cuts of round to get it tender enough
Dang, with ultrasonic sous vide making it tender while not changing flavor, definitely want to see what it can do with those dollar steaks, eye rounds, or a brisket
The human body is made up of 70% water, but I’m starting to think that these guys’ bodies are made up of 70% steak
You're not alone
butt, steak are from cow, which also made up of certain % of water as well.
@@veasnatdm4861 lol exactly
Guga steak when
thats weird.. when i poke my body, blood will flow out of it..
last time i checked, blood ain't no water
The combination of steak and science is absolutely incredible! More collab needed!!!
“We can just bring your steak with a straw.”
We have finally reached the singularity of Steak & Shake. We have created the Shteak!
Years ago my friend broke his jaw and had it wired shut. He blended a steak with a splash of A1 sauce. I was shocked at how good it was.
@@Mastermindyoung14 damn props to his commitment!
I can see myself in Shark Tank unveiling The Ultrasonic Cooker. Basically it would be the sous vide device combined with the Cleaner but looks and functions like a kitchen appliance.
Then eventually I’ll walk out with no deals 😞
It's already a thing. Look up SousVide & Ultrasonic 2in1
@@Eyes0penNoFear It is a thing but they're still using a regular ultrasonic cleaner for cooking. What I mean is a cooking container thats meant only for cooking that provides the ultrasonic and of course the heat. I did a quick search and couldn't find this, maybe I missed it.
Having watched TKOR and Guga for years and knowing how much Nate loved your channel it is so awesome to see yall collabing
Nate is a great combination with you guys! Seems to have great humor which goes with your humor. Haven't seen one of his videos yet but I will. I suspect he has a lot more ideas for experiments as well!
He used to be on The King of Random.
@@benelson12 Yeah, i found him through TKOR. I was sad to see him leave, i loved all the experiments up until grant died, once grant died its like they became strictly a kids channel. They used to do so much cool things. Thats probably one of the reasons nate left.
@@glennquagmire34 It went corporate
I use an ultra sonic cleaner for brass when reloading🤷♂️. Never knew I could use it for steaks lol
I love it when Guga dumps one ingredient after another then goes through all sorts of cooking methods then in the end says "that's as easy as it can get!"
3:47 the upward inflection in your voice at the end of every sentence was funny as hell I watched it 3 times. love your videos my friend keep it up
Now we need some Ultrasonic 1 Dollar eye round steaks!
Nate is one of my favorite people on the Internet, if you haven't seen any of his stuff. Go watch, now. So glad two of my favorite RUclips channels got together!
Nice! Would love to see an eye round cooked in the Ultra Sonic. See how tender it makes it
Exactly what I thought!
Do this Guga, eventually you'll get that $1 Steak to Fillet Mignon tender, like a magnum opus.
The ultra cleaner was interesting. Can you try it on tougher cuts that need longer cook times to see if texture and cooking times change and of course flavour 😋 😉
Should've tried with eye round, the impact of the experiment would be much more pronounced.
I made a version of the savory monkey bread for dinner. Thanks for the idea! I didn't have big biscuits but I did have a package for making "monkey bread". I tossed the sugary liquid packet and used just the dough. Mine had Beef, Moz Cheese, shallots, garlic, bacon, Bullet Whiskey(to deglaze the pan), some miso paste, truffle seasoning and truffle oil. Topped them with "Menage Butter" from "carrvalleycheese" which is a rich butter made from a blend of goat, sheep and cow's cream. I lucked out and got that amazing butter at a super discount from Grocery Outlet.
Damn, i thought the Video made me already drool but after reading this imma gonna make some as well ayee
Honestly, I think a pretty cool experiment for something like this would be to put an immersion ultrasonic agitator in a yeti cooler and do the sous vide holding method for brisket. That would completely change the dynamics of a brisket. I can also only imagine what this would do do chicken breasts, thighs, wings. Can you also imagine doing ground beef like this? Or even making a London Broil steak be a poormans filet.
I wouldn't think anyone has heated the water in a cleaner before, haha
@@Charok1 Well I'm just saying, there's plenty of things that can be done with this.
@@Charok1 using hot water in a Ultrasonic Cleaner can be done typically you want to be careful though because heating could potentially damage the unit if it isn't also a heat sanitizing type
ur a madman, a genius, a tyrant
@@snowklinger Can you imagine that though?
I made the side dish for dinner tonight (cuz I feel a lot of your side dishes would be great meals in and of themselves). Just omitted the habenaros and possibly used a bit more wine (no measurements to go on lol) and everyone loved it, even though it came out slightly doughy. The butter sauce is AMAZING.
Nate’s description of “overcooked salmon” seems spot on based off looks and angel’s comment
7:52 😂🤣😂 That was the funniest "Aww c'mon, man!" Guga has ever done.
Guga's new channel be like: *Ultrasonic Everything*
"As easy as it gets" 16 ingredients and 14 steps. Yes, I counted everything.
That’s easy
never research on indian foods then! 300 ingridients 30 steps!
😁
Not much of a cook, are you?
Absolutely love these experiments. You could try using different cow parts and try to make them just as good as a steak!
You've opened a can of worms here. Now you need to show what the ultrasonic can do with tougher cuts of meat. Also, how about different ultrasound duration? 30 minute, 45, 60, 90 minutes?
Love your "Monkey bread" idea. I'll definitely be giving that a try.
At this point.. you might as well make a "Gugas side Dishes " cookbook! Let's do It 😎
These machines are designed to be used on metal, not plastic. My experience is that it breaks down the plastic. Basically, no plastic, in my experience, can withstand that frequency of excitement without breaking down. If it is breaking down those plastic bags, it is migrating the plastic into the meat. A miniscule amount true, but the same was said about BPA or cooking in bare aluminum.
this mans experiments get more unexpected the more he uploads and i love it
I loved the collab! You guys made it educational and funny! Great work guys. I’ve been watching both of you for years now and I rarely miss one of your videos. As soon as I saw it was going to be a supersonic steak I had a feeling it was going to be Nate at the controls lol great work fellas!
it would be interesting to know how long the Ultrasonic needs to be on, to tenderize a steak, and if it also would work if you "tenderize" it befor sousvide cooking it.
Thanks!
I wonder what would happen if you just marinated the steak in the ultrasonic cleaner. Would the flavor penatrate deeper?
It seems that the ultrasonic treatment does the work of a "hammer" type tenderizer, without so much effect on the exterior. Though it did seem to separate the meat from the connective tissue or simply mechanically break apart the connective tissue a bit on the easy axis. Looks like the treatment might be a good technique, and there's probably a sweet spot somewhere. There's usually too much of a good thing.
Time to use my ultrasonic cleaner for something else other than cleaning! Thanks for the tip Nate and Guga 👍
If I had an ultrasonic machine, I might do the tenderizing in a separate step from the cooking. That way you can tenderize for as long as is needed, depending on the type of meat. And you’d have all the cooking options available, not just one.
Whoa. I would have never thought to do this. Thanks, Nate! I actually have a pretty decent ultrasonic cleaner at home. It's tenderizing time! 😁
How did it go?
⛔️⛔️The best & funniest episode ever 👏🏼😂
Im glad nate is getting more traction, he certainly deserves it. Also glad he has his own channel now.
The chew count grading was hilarious. The ultrasonic sous vide was pretty interesting.
The heat from soux vide makes the enzymes work exponentially faster causing the steak to break down more than you would normally think.
Exponentially faster than what?
@@paulgreengod exponentially faster than the enzymes would work at room temperature.
Nate is a great addition to the fam
Hedgehog steaks. Super sonic.
sounds spiky
What about using oil instead of water on ultrasonic sous vide? Like confit sous vide but ultrasonic. So you don't have to put it in the bag that blocks the vibration.
The next eye-round experiment is here! Could this finally be it? Stay tuned for next time on Sous Vide Everything!
I love the ideas and Collab on both Nate and guggas channel. Would love to see more in the future!
Here's something I don't think you've tried:
Fermented Shrimp Paste.
Also known as BAGOONG in the Philippines and most southeast asian countries.
Commonly found in most asian supermarkets or well stocked asian sections in mainstream american supermarkets (ie not that hard to attain).
Perhaps try initially as a compound butter?
Or a dry aging method?
Or a marinade when putting into sous vide?
I'd be interested to see if you're down for trying, Guga.🤔
Hurricane Ian took out my electricity for weeks 😭 now binge watching all of his videos 🤣. Can't wait to get a new house so I can start trying these recipes myself 😊.
I am shocked! I thought the Ultr-Sonic treated steaks would not have made any difference! AND if it worked for steak, then it would also work for pork and chicken and other meats! I gotta see if this would work for even some fruits that are not easy to chew!
Now we gotta see 1 dollar steak in the ultrasonic and see if it makes it tender enough
I was having a HORRIBLE day. I’m so glad you two god together! 🙌
imagine a wagyu with the ultrasonic
When your two favorite channels collab right after you get sick:
*happiness noises*
do you ever make beef jerky? if so, i'd be interested to see whether blasting beef with ultrasonic waves before curing/drying would make a difference in the jerky's outcome
“Guga don’t do cinnamon…Guga does beef.” IM DEAD 😂😂😂😂
For a future side dish, try cooking potatoes sous vide in the ultrasonic before frying them. There's a very old episode of "Adam Savage's Tested" where a chef claimed to get extra-crispy french fries using that technique.
But you can cook potatoes in 3 minutes (or less) in the microwave. Part of sous vide is knowing when using it wastes time, expense, and so forth. You don't need to cook potatoes low and slow.
@@superbmediacontentcreator True, but he said 'side dish' and 'frying' -- the side dishes aren't cooked sous vide.
In the original recipe, the potatoes were cut into fries, cooked sous vide in salted water, then placed in an ultrasonic machine to give them a rough texture, and then flash-fried.
@@lmpeters That's just ridiculous since all you need to do is just blanch the potatoes and fry twice once low and once to finish. Again there is no need to cook potatoes low and slow.
@@superbmediacontentcreator You've obviously never cooked potatoes sous-vide
On the side dish Nate immediately took a second bite. Must be delicious! But come this is guga thumbs up
Can ultrasonic cooking in butter save a 1 dollar steak?
I might have missed it but how long the steak is put in the ultrasonic bath? Also what powe and frequency (~40kHz?) should we use?
You got Nate on... man, my two longest-subscribed RUclipsrs coming together
So this means, that the lesser-priced, lean and more tough cuts of meat as: chuck, brisket (/corned beef), shank, plate (skirt, hanger steak), flank, and round (/eye of round/top round/london broil) ... have just gained massive price appeal. You can make them more tender, juicy, and edible at a lesser price. With hyperinflated prices going on - this now makes more sense in using this ultrasonic and sous vide method - and still be able to enjoy good cuts of edible meat at affordable costs. More bang-chew for the bucks.
Shhhh - don't tell this to steak restaurants as they will switch over to these cuts and ultrasonic machines - and make more profits - if the customers are not told what cuts of meat they are eating.
Im really glad you had Nate over!
He should surprise Mamou with a few eye-rounds made with sous vide and the ultrasonic and finished with butter and the torch. Bonus if he presents them as filet mignon
I liked the vid just for that side dish lol. It looks SO GOOD
It makes sense to combine tougher cuts with ultrasonic wave/sous-vide heated water baths. At some intersection point, sanitation and tenderness might merge without needing the longer cook times found with sous vide.
Bro, I literally just had this idea the other day! Awesome to see that it actually works!
I really like Guga, and having Nate here too? I like where this is going. Plus, Nate has been working so hard he deserves some rep.
Oh man, Nate's channel is what got me to buy an ultrasonic cleaner, I love that he was specifically the one to bring it onto this channel.
7:10 hahahhaa commit -m "This is what a Guga stake tastes" amazing joke right there
FYI, the "hydro boom" is an official method actually used in some abbatoires alongside dry ageing, to tenderize harder meat cuts.
That side dish! I saw this vid when it dropped and I had to make those one day this week. I used breakfast sausage rather than ground beef and they turned out amazing. I'll say this... wrapping those little buggers was a challenge and you skipped over the messy and hard part! Still a keeper and despite the pain in the hind end, I'll make them again.
I love your collabs with Nate. On both of your channels. More please!
As an aircraft engineer with experience in ultrasound equipment. I agree its time for 1 dollar eye round steaks experiment!!!!!!! Hell yeah!!
we already know ultrasonic content is about to be BUSSIN
I love watching KOR . They have some awesome experiments. You should try doing a dry aging experiment using pure capsaicin, liquid smoke, and mango. I think it will be amazinc
This would be interesting with any marinade flavoring etc bc ultrasonic wave might be able to let ot get in better
Wondering how well the immersion ultrasonic cleaners work. It'd be more compatible with the available space in my kitchen and I could use it with the same containers I use with my sous vide. (Perhaps both at the same time for some applications.)
Glad to see you have Nate on!
nate has me dying lolll look at his face after you say monkey bread 8:32
im glad to see Nate is doing well and you do crazy experiments together ;) i always thought he was the essence of TKOR
Once in a class the teacher took 10 minutes to give the recipe of ultrasonic fries, I have always wanted to try them.
You have to cut the potato, put it in a bag with salt water and submerge into the ultrasonic bath for 10 or 20 minutes, then you pet them dry and fry them as always
I hope Nate will build a giant ultrasonic cleaner that can fit the Tom&Jerry dinosaur steak
I love how Guga doesn't BS on the technical bit...We here for the beef 🍽
Waiter, "How would you like your steak ma'am?"
My mom, "100 chews please."
Waiter in stunned silence.
As jewelers, we use these machines all the time to clean jewelry. A friend of mine learned the hard way to turn it off before sticking her hand in for any extended period of time. She was rooting around in there for a few minutes to find a tiny stone that came off. When she pulled her hand out, the skin was sore, raw and bright red.
So yeah, not surprising that a couple hours in an ultrasonic would do this. Might have to try it with mine at some point. 🙂
For the ultrasonic sample, was the water heated? If so what temperature? How long was the machine vibrating the steak? How long was the steak in the warm water?
2:29 They all cooked the same time and temp, 2 hours at 129F.
@@NFTI Aww my ultrasonic cleaner only runs for 3 min max then shuts off.
@@godblessthelessfortunate3175 The one we used ran for 30, so I did have to start it back up several times. Every 3 minutes sounds like a lot though!
Nice! Thank you! I now have another use for my ultrasonic cleaner. QUESTION: How long did you leave it in? TIA
INCREDIBLE COLLAB. Good job guys!
Guga, a edicao ta cada vez melhor, parabens!!!!
"Counting Tenderness By The Chews"
Now that should be a T-shirt!
I want to try the ultrasonic cooking method. I saw you had a soux vide inside the ultrasonic cleaner set at 129 degrees. But I also saw that the ultrasonic cleaner was set at 44 celsius for 30 mins. The steaks were 1.5 inches thick. Was 30 mins enough for a 1.5 inch steak? Did you set the ultrasonic temp to 44 degrees celsius as well as set the soux vide to 129 degrees?
i remember asking you awhile back ago to try this out. thanks for doing this episode
the way I understood this experiment is that the meat fibers were seperated.... like ... meat fibers are like hair that is superglued to itself, and you simply weakened the glue.... could be good for the tough muscle meat I guess...