Pro Chef Reacts to the SAUCE that makes EVERYTHING Better! Guga Foods
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- Опубликовано: 8 сен 2024
- They say it's the sauce that makes everything better. SVE tried it two ways on a steak. Which way was the best? Is it really as magical as they say? Does it bring the umami?
Show some love by watching the original video and smacking the like button : • We tried the SAUCE tha...
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Guga did an experiment a long time ago with different methods of searing steaks. He prefers the flamethrower because it sears quickly enough on the surface of the steak to not overcook any of the meat below the surface. He wants that edge-to-edge medium-rare.
Guga has done a load of experiments so we don't have to.
He even had a tournament for that, I do remember. The flamethrower was the winner so for him, it's the best tool to use
Though the pan seared is a good version. A good second choice.
Those crust looks grey, oil and searing gives golden crust
I think it was either Guga or Mad Scientist Barbecue who concluded that the flamethrower sear also was only beaten by a charcoal sear, coming in a very close second and IMO beating out cast iron sear, because while you can get a very similar sear with both, as you noted the flamethrower sear is perfectly medium rare edge to edge, while every other method including charcoal, cast iron, or even a normal propane torch like the Benzomatic TS8000 (the gold standard and what I used prior to getting my sous vide gun). I personally start with the flamethrower and do most of my sear that way, but I find that it's not always perfectly even, so if one side got more seared than the other and I don't want to overheat my steak, I'll spot sear quickly with the TS8000 as a finisher to get it even how I want it. I also always use some wagyu tallow on the steak to get things started since it'll help avoid the sear being uneven from the torch, and it won't burn like butter.
The searing with the flamethrower thing is actually a result of a very old experiment Guga did
He had a series (or searies lol) where he seared dozens of steaks using dozens of different methods. Through that experiment, he determined that searing the sous vide steaks with a flamethrower is actually the best way to sear his steaks
This is again a very old experiment, when he used to work in an office and does the sous vide channel in his work environment where stoves aren't always available
Was going to comment this. They tested flamethrower vs other methods
The experiment ranged something from normal searing with fat, to the flamethrower, to straight up caveman just throwing the meat onto the charcoal. The flamethrower was fast, convenient, minimized the gray band you get with sous vide, still got a charred flavor so through that trial and error (which made for good content by the way) he stuck with this searing method the same way he seasons his steaks with salt, pepper and garlic powder. Although of course he still uses other searing methods from time to time
Ah those were some good old wild west days in the office with Mamau and Ninja. That first turkey sous vide is definitely a hall of famer. Or shame.
I see what you did there with "searies" and I approve!
Another long-time fan! Love it. Guga and Brian are both legends.
It’s because he does a ton of experiments on this channel and they aren’t always good 🤣
fair
That's true
Nutella... 😂
What's because of that?
I kinda miss the Ninja days .. sad there was a falling out :(
Some extra tip if you dont want to use Maggi: There is a plant called "Liebstöckel" otherwhise known as Maggi-herb. It tastes almost exactly like Maggi without the crazy amounts of salt. Its best used in sauces, garnish or even salad.
I always throw it in when I make stock
Also it's possible to combine Liebstöckl with soysauce (in this case gluten free) if you have celiacs disease.... Or if you don't want to support Maggi (because they are Nestlé), in which case you can just use whatever soysauce you like 😅
@@ConniJo Its a really versatile herb, I always grow some in our garden or inside if its winter. Its alot more healthy than using Maggi too.
I believe it's called lovage in english or just Levisticum officinale as a latin name
You're probably my favorite "newer" food youtuber and Guga is my favorite overall youtuber. So happy you've discovered him. You can only watch so many of his videos before you have to start trying his recipes lol
Edit: p.s. check out all of his Korean BBQ dishes. It's his favorite food
Instead of posting my own comment I decided to search for one that said what I was thinking. Perfect
Oh, I wonder if you would enjoy tasting history with Max Miller. Max recreates dishes from history both modern and centuries old. Each episode is recipe and the rest is a historical perspective. I don't know if they are great for reviewing but I do think you might find the channel interesting.
Back in the day he did a huge test on how he likes to sear his steaks given the methods. For sous vide, he (and the others) preferred the torch.
The reason for using the flamethrower is you don't get the greying or color gradient that searing on a pan or grill would give. Highly recommend checking out that test.
I would love for you to react to one of his "Picanha" videos, as his preparation is very different to other steaks.
Love your reaction as always.
You gotta binge the Sous vide channel. Guga cooks all kinds of weird shit in the Sous vide…. That’s why Angel was excited to see actual steaks.
I think the reason he used torch instead of searing in cast iron is bevause he wants a better control on the results. I think its more fair for comparison, but true searing it with cast iron especially using butter is more delicous
He did a whole series on the best way to sear sous vide and the flame thrower won.
@@Mrtheunnameable thank you for the answer i haven't seen all of guga's video yet, but most of what i saw is really amazing. I'll check it out later
I'm not overly fond of Maggi sauce, it's very useful if you need to spice up a meal, but it has a very specific taste so I'd rather use plain MSG and my own seasoning instead.
I absolutely adore his passion for his cooking experiments, and I'll absolutely be happy if you do more reactions to the heaven steak man!
I like guga.Sometimes over the top but always fun
Chef Brian, i work in IT and I totally relate to always learning. It seems like the more I learn the more I see the amount of information I don't know.
Thank you for that episode Brian it was a pleasure. I am familiar with the Maggi sauce and it's freaking delicious. May I suggest two future episodes? If it's Guga than the MSG episode with Uncle Roger. Believe me when you will see the MSG episode you will freak out for the best of course it's Guga after all he's the king. And Nick Digiovanni Thai Green Curry overall he created a decent product. Not anything too Haiyaa excluding 3 mistakes- 1 that he said and 2 that he did but trust me it's worth watching with Uncle Roger of course. And lastly I have a question- I thought Chefs are against the Sous Vide cooking style. I heard Chefs that claim the meat doesn't taste as good like when you grill it. And I am asking because I have tried food in this style.
Sous Vide has it's own place and time. I'm not 'opposed' to it personally, per se - it drives me nuts when that's the only method used. Just like any other method (I have my own issues with people who grill the shit out of everything on the planet, all the time). Personally, I see this more as a step-by-step for those who may not have access to a grill or the confidence to use it (or just don't like the taste, can't for specific health issues). I've lived in places where grills were banned by complex management/the HOA (because America). Sous Vide, then reverse seared is a nice change of pace for some. If a chef refuses to learn because the 'taste isn't the same' run like hell. There's not one single way to do something.
Maggi seasoning is made with MSG. Thus Sharing the umami flavour and flavour enhancing properties
I love how you talk about technique and why different techniques work the way they do.
He has done an entire series on what's the best method to sear a sous vide steak. And the winner was the flamethrower. According to him and the people taste testing with him they concluded the flamethrower produced the best crust. Even better than on a cast iron skillet.
when Guga said about too much spicy food, I'm pretty sure he ate a lot of spicy food experiments or dishes (i.e. Da Bomb dry age experiment ☢️)
Dude, I've been watching Guga for five years. I have absolutely adored your reviews of his videos. I love the enthusiasm, man. Keep it up, and I'll keep watching! Much love to you and your endeavors.
fully understand you, I didn't eat breakfast without watching either and I'm at the part where they try the pasta and man I'm starving. 😭 loving these reactions to Guga!! makes me rewatch these videos with you all over again and I'm loving every part of it
Long time viewer of Guga! My husband pointed out this video and we both just had to watch it. After watching it, I'm now a subscriber!
I love Gugas Stuff. Always pushing the envelope with his experiments. That's why I also love to see a Pro Chefs reaction to it.
I agree, I've tested it both ways and I much prefer the crust when seared on cast iron but Guga just likes the edge to edge medium rare that the flame thrower brings. Just my preference but the outside caramelization of a steak is way more important to me than not having the doneness gradient. To each their own.
Guga is such an honest critic of his own food also...when he doesn't quite get it right he is super real.
I had to use Egg noodles to make Pad Thai during the height of the pandemic shortages (I apologized to the Ancestors first). So I'm glad to see someone else use them like that.
Guga owns a Catering Biz just south of Tampa Bay. I like Ribeye steakes with Adalf Tenderizer, Onion Powder, Garlic Powder and Montreal Steak Seasoning. After I put my Steak on the Grill OFF Direct Flame I coat it in Lea & Perrins Worcestershire Sauce the FIRST time each side for 2 flips total per sice befor I sear over Direct Flame about 1 Min per side. This is How I like my Steak.
I learn so much from your videos. Thank you for explaining so much! My husband and I are new empty nesters and you have helped return to me my love of cooking.
I do mine on a grate in the kitchen with a regular propane torch. Oh the house smells so good afterwards. I never had luck searing in a pan. The torch lets me control where i want the heat.
He does a video comparing the various searing methods. I think cast iron was the best crust, but it does result in a gradient of doneness, where the flame thrower give you a thinner crust.
Loved the 'Why would he say that' remark. LOL!!! Brian, you REALLY need to watch more of Guga's videos. He is the master experimenter.
Give Guga some slack Brian he had been tortured by Angel's ghost pepper steak for the revenge of giving him da bomb
The only thing I've ever Sous Vide'd properly was rabbit and damn, it made a nice pie.
Edit: Also, I disagree, I prefer cooked garlic vs raw garlic, but might be a personal thing.
It's definitely a personal taste and I would also say it depends on the dish. Garlic is very powerful, when you cook it with other ingredients it's taste is going to permeate through all the ingredients you cooked it with. For some things that works perfectly, but in some cases the strong flavor of garlic might compete with or completely kill other flavors. That's when adding raw garlic and not cooking it that much helps a lot, the flavor won't mingle with all the other ingredients as much and it will not distort other flavors. Of course, the taste will be different, a much sharper taste than if you cooked it, so you need to keep this in mind. To this day I don't know if this makes sense or if I'm just weird that I like it, my grandmother used to make me sandwiches like that when I was but a wee lad.
For example, I love adding raw garlic to meat sandwiches, usually put it minced right on the butter, it gives the sandwich a nice fresh punch. On the other hand, I cook the garlic together with most other ingredients when I make tomato based dishes, I find the cooked garlic compliments cooked tomato better than raw one and serves to enchance it's flavor.
Guga did a video a couple of years ago where he Sous Vide a Brisket at 135 degrees for a month. Yes a hunk of meat in 135 degrees for a month. It turned out just like you might think it did.
FYI the reason Angel said that. Is because guga has done some really wild cooks. Like dry age in Nutella.
You haven't seen his insane videos where he dry aged steak in MSG, Nutella, Peanut butter, Marshmallow, and all other crazy stuff. That's why Guga's nephew Angel (the guy sitting on Guga's left side) that it is really good.
Been such a guga fan for a looooong time. So hype you’re reacting to these videos
It seems like i woke one day and all the chefs I watch in YT were using avocado oil like there was some kind of overnight secret convention 😆 now I use it too! They got to me, guys...
I’ve been watching guga for 4-5 years now. I’m enjoying your content, keep it up. You got another sub! I’d love to see you collab
Maggi is the central european equivalent to soysauce, love it on eggs, in soups, with rice and basically in every savory dish. (I'm german and grew up with the stuff)
i really like your guga reactions. i want more >:D
Guga did an episode on different sear methods, with taste testing at the end. He even tried a heatgun for people that lived in apartments and couldn't use a flame or grill, it was slow but effective.
More Guga. He's awesome, entertaining, and some of the stuff he gets up to defies description.
You should find that video where he has a cook-off with Nick DiGiovanni. Since he's not doing an experiment, you can judge his tomahawk properly.
BrianI recommend you reacts to guga's MICROWAVED Brisket!
This video was "very flavorful". Seriously though, been checking out your videos for a few weeks. Today I saw all the love and honesty you put in your vids. Cant wait to visit your Sandwich Shop.
I think you and guga would fight over the torch lol garlic at the end chef makes that dish come alive
The twang when he says “let’s do it” is funny.
The Young Man on the Right , at the table , is Angel . A Fussy " Princess " of a kid .
Oh man, imagine Guga and Brian's steak sandwich. That'll be legendary
Soysauce is usually made with soybeans and wheat! Tamari is made with soybeans and is the byproduct of miso paste.
You said you enjoy watching channels where you learn new things, then I would highly recommend checking out Helen Rennie, Adam Regusea, and J. Kenji Lopez-Alt. There's many others I watch but I always feel like I learn the most from them. One I've seen recently was particularly interesting from Adam, "Do you really have to 'fold' egg foams?". Another interesting video that has stuck with me is by James Hoffman, "How Coffee Brewing Makes Better Vegetable Stock". Sadly I haven't seen any foodtuber/chef review or speak about this subject. Both of these videos are interesting because they challenge conventional wisdom and make me question what else are we doing just because it's what those before us have been doing without questioning, testing and verifying efficacy. Love your content, best of luck!
I love these videos. I've become a pretty decent home cook, but I'm learning a ton more with all your explanations.
Thanks dude!
A Guga, Brian colab would be amazing.
Also, for a BADASS video he did, check out his dry aged alligator. Super cool collab and super interesting.
This video is so flavorful.
You really need to see some of Guga's tenderizing experiments he has a series of them its quite interesting.
you should see the dry aged brisket
Naturally fermented soy sauces are also made with grain, including and usually wheat.
Maggi sauce is hydrolyszed wheat protein and msg
Amazing video as always
We need a yt channel that fully cook their steaks but his experiment are fun
This channel is so flavourful.
As a German, this is so effing hilarious to me. Here, Maggi isn't really considered as very delicious. It's okay for soups, but as a seasoning in anything else it's kinda frowned upon. Soy sauce is super popular here, but Maggi? That's for elderly people who can't really cook, lol.
It's just so interesting and hilarious how such food items can be considered "exotic" and therefore desirable elsewhere.
Same here also from Germany
I worked i a few Restaurant Kitchen and there is a no go for Maggi , its only for the Lazy Chefs , Thumb down for this Sauce but up for this Video :D
Guga does collaborations, hit him up you never know what will come of it. I'd love to see you both cooking something.
You have so much catching up to do. Have fun.
Welcome to the Guga train! Enjoy your time here, he's the loveable big bear of RUclips cooking 😂
Fun fact: He did Tae Kwon Do.
Checked out your video for Demons, gives me some old school Deftones and Damageplan vibes.
you should do one on his video where he seasons a steak with freeze dried and ground down steaks as a seasoning
Good stuff! I would like to see you react to "I Cooked a Brisket for a Month" and get your thoughts on marination for extebded periods of time.
Guga actually made a steak Souse Vide with Peptobismo, it was a prank, & was hilarious
I'm Argentine, son of a real-life "gaucho de las Pampas". I'm not gonna lie, when I saw Guga introducing those lovely steaks on water (not to mention a pasta side dish), I heard my ancestors crying (Uncle Roger dixit). The results look awesome though, and I'd love to try that technique. However, I was brought up in a culture where the ONLY way of cooking meat is: coal + grill + fire + meat + salt = help yourself! And a green salad as the ONLY side dish possible.
Guga is a experiment chef that is the best quote ever
To give context via example:
Dry age with The Hot One's Da Bomb
Dry age with ketchup
Dry age with Cheeto dust
@Brian ever considered doing a review of Brian Lagerstroms videos? He’s like a more fine tuned Joshua Weissman, I’d love to get your take on some of his videos, especially his Thai stir fry noodle video!
Guga is Brazilian. From Minas Gerais, I believe. So, most of us are not raised with spicy food. It is the famous "sal de alho" (I know it is sal e alho, salt and garlic) maybe with some onions. At most, pimenta malagueta (chili) on the beams. Since he is Brazilian and he puts all kinds of stuff on beef, I thought he was from São Paulo. After all, it is in São Paulo that they waste good beef by putting anything other than salt on it.
Hey Brian I have been watching guga for years when he was sub 10k on SVE. He runs an experiment to see what gives the best sear after Sous vide. Check it out I think it was like 4-5 years ago. I am curious what you think about the outcome.
You want juicy beef? See Guga dry age a brisket. Damn near explodes with juices.
Guga Foods is my fav Expiremental Food Chef. Fun seeing other chefs react to his mad science.
Every time someone says flavourful you have to take a shot 😂
I like your observation that Guga has a "research kitchen." Alex, the French Guy who also has RUclips channel is the same.
Both Guga and Alex appear to be obsessed with research and experimentation to achieve small-scale perfection.
If you haven't done do, take a look at a fre of Alex's videos. He is not a trained chef; he is an electrical engineer by training, but has a passion for perfection!
18:50 yeah Guga has had alot of experiments that are not so pretty but funny to see. and some that are surprising like microwave brisket for example
Brian's over here making those noises again.
Brian: *food noises*
Everyone else: You'd better be watching Guga Foods up there and not anything bad, mister!
Just "found" this video a year after it was released. Now that you HAVE collaborated with Guga, and had his steaks, did your view on the pan sear vs torch sear change at all?
Fresh ginger seems like a bigger city thing, I’ve only ever seen dried ginger in the store.
Guga and mamau..got there blackbelts in taekwondo in korea while they lived there just for info chef
The Sous Vide Everything channel has a few videos on searing methods: maybe check those out?
if you haven't seen stalecracker that guy is hilarious and makes some drool inducing cajun style stuff.
I like your channel. Very informative. Nice.
Thank you!
Need to try sou vide for sure, it looks so good.
Since you are checking out guga content. Check out his picanha videos.
You should check his most expensive Philly cheese steak
On Guga’s SVE watch some of the mystery meats. They are fun.
Dude, if you haven't already seen it, you GOTTA react to "Texas Pitmaster Reveals All Brisket Secrets | Chuds BBQ" here on RUclips. Your channel will not be complete without it.
You need to check out his steak of the gods. God I’m drooling thinking about it.
Angel has GETS: Guga Experiment Traumatic Stress.
You Def gotta check Guga's video on dry aging a brisket. THAT was juice incarnate.
Watch his video on Da bomb steak. That is what Angel is referring to in this instance.
Keep in mind this is geared toward home cooks. It’s much easier to keep paste and whatnot in ur fridge. One they last longer and second less cleanup and much quicker to use. This allows for them to be used more often, just saying!
Definitely need to recommend Brian lagerstrom!
20:31 "I wanna just hug Guga Foods! 🥲" "Fuck, I'm so hungry. 😩 I didn't eat breakfast yet... 😫😭" TOOK ME OUT!!!! You sounded like a peeping Tom, watching through the window! 🤣🤣🤣🤣🤣🤣🤣🤣
Fuck it, every single noise you made after Guga cut into the first steak was pure gold. Whenever you mentioned your hunger, I threw my head back and HOWLED.🤣🤣🤣🤣🤣🤣🤣