I love how, no matter how many steps are involved in making something, Guga says "it's super easy to make" or "it doesn't get any easier than that". haha
“All you have to do is harvest some salt from the himilayan mountains to add to the top and your bacon wrapped stuffed chicken is done. It doesn’t get any easier than that”
@@ejcommons5993 “and for the chicken, take a look at this… we raised these chicken right from the egg and ooooooh man it doesn’t get any better than this.”
Now this was a great vid - and definitely doing a pork belly right - LONGGGGG sous vide w/ marinade ... the longer the marinade, the longer the sous vide, the greater the flavor and the tenderness of the pork. Adding in some pineapple juice or pineapple vinegar would spice up the marinade flavor - but also further tenderize the meat and the fat
First I was like: "That's totally not Teriyaki!" Then I was like: "Ahh, that's more like it." 😀 Anyway: Let me suggest something - First caramelize the sugar by itself, then add mirin & sake. Last, the soy sauce, to avoid it burning (burns super fast). Throw in a couple of shiitake, then let simmer until reduced. You can add some water to give the mushrooms more time.... Enjoy (the mushrooms by themselves are insane already 😜)
Hi Guga ! You always use garlic powder to season your steak, but I was wondering if it would not be better to use other garlic seasoning like fresh garlic, garlic paste or some kind of garlic compound better ? Would you make a video about testing different kind of garlic seasoning to find out the best way ? Love you
guga should do that tic tok trend where he breaks in and holds his flamethrower and says, "what would you do If I break into your home and sous vide your food" lol
You can make a really simple coleslaw dressing by blending the zest and juice of oranges & lemons with a little clover honey. That citrus zing is the perfect companion for cabbage, and the acidity makes it an ideal palate cleanser when you've got any kind of fatty meat for an entrée.
What i would love too see from you Guga is a marinade/food comparison with using fresh garlic, ginger tomatoe and so forth and for the other marinade using say crushed garlic ginger tomatoe in their jar bought forms and have the two compared. I’m just using those ingredients as a guide I’m sure you could find some and whip up something truely amazing
Hey Guga, thanks for your great videos. After watching your videos, I have three requests for future videos: - Please try some other cattle breeds than wagyu and American beef. - How do you clean all your pans and other cooking ustensils so they continue to be so shiny ? - Please cook a foie gras in a terrine using sous vide. And yes I'll repeat those requests often. ;)
DANG GUGA!!! I like this one but i been waiting like 2 years for you to do the short rib and chicken experiment with my teriyaki sauce recipe i sent you!!! LOL
Looks great! I will say, I prefer to cool it, then pan fry it to rewarm. That flame thrower looks great, but you can't match the crispiness of the panfry.
For f*cks sake Guga, u are such an amazing Cook! The marinade looks just fantastic. That pork belly would kill if it was on a restaurant menu. Greetings and love from Chile ♥️
You recently did a steak covered in steak experiment, and you've done cheese related experiments. How about trying Cheese Crisps (Theres a brand called Whisp) and crumble them up? Will that make the steak better and give it a good crust?
Like a meal you guys have , but then talk about your experiences with other cultures, not cooked by you , etc idk how to explain. It’d be cool to hear Guga and the guests stories
From the uk. I love squid but on the internet there is only a few recipes for sous vide squid, all with different temperatures and different outcomes. I’ve seen some times from 1 hour to 8 hours . Some show the cooking, but then don’t do a taste test and tell you what the texture and taste is like!. I have watched your videos and have cooked many of your recipes, all turned out great but I can not find one of you cooking squid. Would this be something you would like as a challenge, time,temperature, fresh and frozen then the taste test and an honest review like always. Hope you except.
They say never give up :) (chapter 14) List of ideas: 1.) Use pomegranate molasses "narsharab" e.g. in different molasses types experiment 2.) Hanwoo VS Waguy Beef experiment PS don't get me wrong i get it that hanwoo is hard to get but lets say for 4 000 000 subscribers? That would be sth special to see. thanx
try the next time to make the coleslaw two days before and keep in the marination and keep mixing it every 12 hours believe me you r going to take it many steps up
Id like to see a triple dry age comparison - Umai dry-age bag in the regular refrigerator VS dry-age cabinet VS Umai dry-age bag in the dry-age cabinet
I would have been curious to know id the pork marinated in the teriyaki sauce would have been good. I don’t have what it takes to cook sous vide, but I’ll try that combination.
My town just got a meat dealer and everything is "farm to table" I put it in quotes because they have a processing facility they take their meats to but they can tell you where they get things. Needless to say I'm excited. The first time I walked in there I made eye contact either the owner and asked if he had any picanha and his eyes lit up and you could practically read from them "this kid right here knows a good cut" then he told me the only times he will have it is when one of his friends comes to town from Colorado but I figure he will tell me if I keep going there and talking to him and build a good relationship. I'm gonna ask him about pork belly next and once I get my bills paid I'm gonna convince my dad to have pork butt one day and get it from him.
I'm wondering how deeply the marinade made it into a piece of meat that is pretty thick. Unfortunately, I didn't see a frame with a close-up of the cut of the marinated meat. We know that marinade doesn't penetrate deep into the meat even after two-three days of marinading in the fridge, but maybe the hot temperature positively affects the percolation process? Would be great to know. Edit/correction: apparently high-fat meat should be cooked to a higher temp, see reply by showgto below. Also, a close-up shot would help to confirm that a relatively very high cooking temperature didn't dry the meat out. Well-done temperature for pork is reportedly 145F, and in this video we saw the temp of 185F, which seems like a huge step above the recommended well-done level. To see how huge this temperature difference is, compare the mentioned 40F (filmed minus well-done) difference to the difference between well-done and medium-rare (135F), which is only 10F.
I don't think it's possible to dry pork belly out unless you straight up turn it into charcoal.... there's just too much fat. Think about the time and temperature it takes to make crispy bacon, then imagine what it would take for a whole 4+lb belly instead of thin strips. Too much fat is also why low temperatures aren't really used when doing a whole pork belly. You need to render a lot of the fat to be able to eat thick slices or cubes, which doesn't really happen until 170°+. I don't pull mine off the smoker until 185-195.
@@flatlandkid Thank you for sharing your experience! I never cooked meat with that amount of fat in it, and I wasn't aware of this high temp requirement.
Guga I am a man and your vids are my safe place...like post surgery in pain killers laying in bed, its like my cartoons. Sometimes you be cracken me up tho. 2:51
Arby's just came out with a burger for the first time in the franchise history. It's a wagyu blend that's prepared sous vide. I'll be trying it tonight
Hey guga I know it kinda random, but have you ever heard of headcheese? It's like I savory meat gelatin that's way better than it sounds and I think you would be interested at least. Also you could always throw that guga flair into it lol.
Hi Sir Guga, a fan here in Philippines, just wondering what will happen if your dry age a steak with the "Smelliest Fruit in the World" Durian, just saying maybe you can make that happen. Salamat (Thank You)
I can really appreciate your vinegary coleslaw recipe, I hope I memorized it. Vinegar and fat are bride and husband. Did I get the order right? On the other hand, Mikey has always said eat hot things with fatty foods. Keeps it from solidifying in the stomach, but I guess coleslaw isn't that much volume to chill ratio to be a concern, drink hot fluids. ;) Food physics, gota love it.
guga i think u need to try indomie thats instant noodle from indonesia that’s been considered as the best.i grew up with those and let me tell you it was awesome i think u should give it a try or maybe do it with wagyu
Have you ever tried a double sear on pork belly? Sear before and after Sous Vide. I prefer a double sear on my steaks it would be interesting to see if it works on pork belly.
I think you should always try the sidedish before you try anything else because the sidedish can alter the taste. So if you have coleslaw like in this video you eat that first and then again after so both control and experiment have the same base to start with. @Sous Vide Everything
Install Hero Wars for FREE here ✅ : clik.cc/iFaGB and get a super chest with a secret hero! 🔥 Available for the next 30 days only!
Make the damned knife video already bro.
Dry age steak with meat extract Guga 🙏🏻
@Neo you have awful taste, why would you watch Guga if you ruin meat by cooking it well?
@Neo well done steak is ruined, just eat chicken.
@@robertrico7598 or maybe some rocks, same tenderness
I love how, no matter how many steps are involved in making something, Guga says "it's super easy to make" or "it doesn't get any easier than that". haha
“All you have to do is harvest some salt from the himilayan mountains to add to the top and your bacon wrapped stuffed chicken is done. It doesn’t get any easier than that”
@@ejcommons5993 “and for the chicken, take a look at this… we raised these chicken right from the egg and ooooooh man it doesn’t get any better than this.”
Never change Guga never change 😂😂😂
That's why we need to challenge him to do a *Broccoli* recipe.
@@ejcommons5993 I swear 😂
Now this was a great vid - and definitely doing a pork belly right - LONGGGGG sous vide w/ marinade ... the longer the marinade, the longer the sous vide, the greater the flavor and the tenderness of the pork. Adding in some pineapple juice or pineapple vinegar would spice up the marinade flavor - but also further tenderize the meat and the fat
As a long time subscriber living in Vietnam, I'd love to see some Vietnamese dishes in the mix! Thanks Guga!
I wouldn't
@@mohamedhussein2780 Bro don't be rude
@@stff726 You think he's rude over his own opinion?
I second this suggestion!
@@stff726 listen here mister.
First I was like: "That's totally not Teriyaki!" Then I was like: "Ahh, that's more like it." 😀 Anyway: Let me suggest something - First caramelize the sugar by itself, then add mirin & sake. Last, the soy sauce, to avoid it burning (burns super fast). Throw in a couple of shiitake, then let simmer until reduced. You can add some water to give the mushrooms more time.... Enjoy (the mushrooms by themselves are insane already 😜)
I was also very confused at first 😂
Hi Guga !
You always use garlic powder to season your steak, but I was wondering if it would not be better to use other garlic seasoning like fresh garlic, garlic paste or some kind of garlic compound better ?
Would you make a video about testing different kind of garlic seasoning to find out the best way ?
Love you
I tried that...the thing is...it gets rapidly burned...and then it tastes very bitter...
Edit...i would rather love to see garlic dry aged XD
He has already done that. I , personally, don't know how to get to that particular video but he has done it.
He has done it and determined garlic powder is the best
Do you think the flamethrower would be a good device for home defense?
That's what I was thinking lately, especially when it's war in your country.
Depends on how close you are and how well-armed/organized they are. A flash-bang would honestly be better against groups. So would trained guard dogs.
Just home alone it joker, put a overclocked 12900k on the inside door knob. Sure to get the exterior knob burning 😂
@@Bootchair thats a $600 anti burglar device tho... Plus wouldnt it count as booby trapping? and that's illegal in murica!! :D
guga should do that tic tok trend where he breaks in and holds his flamethrower and says, "what would you do If I break into your home and sous vide your food" lol
You can make a really simple coleslaw dressing by blending the zest and juice of oranges & lemons with a little clover honey. That citrus zing is the perfect companion for cabbage, and the acidity makes it an ideal palate cleanser when you've got any kind of fatty meat for an entrée.
So make the sauce either waay? If you marinade or not? Another great vid thanks guga. Homemade msg dry age or konbu dry aged wagyu pls.
Every time Guga calls out "enough talking" it's Guga himself that has been doing all the talking!
Can you please post the recipe for the cole slaw dressing? It looks really good.
When Angel gets older, he is going to regret skipping on the veggies.
Looks so good and I'm just talking about that Cole slaw!!!
9:53-9:54, watch Leo's plate magically clean itself! 😂
Great addition to the Chanel Guga. I look forward to more of you quick and easy but great tasting recipes. It's the way to go these days
What i would love too see from you Guga is a marinade/food comparison with using fresh garlic, ginger tomatoe and so forth and for the other marinade using say crushed garlic ginger tomatoe in their jar bought forms and have the two compared. I’m just using those ingredients as a guide I’m sure you could find some and whip up something truely amazing
9:36
It tasted so good that Angel turned into an owl.😂
I just made your teriyaki sauce last weekend, and now I’m hooked
Hey Guga, thanks for your great videos.
After watching your videos, I have three requests for future videos:
- Please try some other cattle breeds than wagyu and American beef.
- How do you clean all your pans and other cooking ustensils so they continue to be so shiny ?
- Please cook a foie gras in a terrine using sous vide.
And yes I'll repeat those requests often. ;)
Haha, Guga didn't even bother asking Angel to try the vegetables.
some oil and balsamic vinegar is the best and only dressing for those cabbages
Dryage with sawdust from a whiskybarrel!
When Guga introduced the coleslaw, I didn’t think Angel would be in the video 😂
Some day Guga, try making danish pork belly (Flæskesteg)
Serve with potatos, brun gravy and red cabich....
I finally purchased a flamethrower, the place that makes the Su-V-Gun is 30 minutes from my house, drove over and picked it up. I love it!
DANG GUGA!!! I like this one but i been waiting like 2 years for you to do the short rib and chicken experiment with my teriyaki sauce recipe i sent you!!! LOL
Dude, you crushed it! Very well done, thank you so much for the video 👍😎
9:03 Gordon's soul enters Guga
That Leo's Spanish pronunciation 😚👌😚👌😚👌 I listened like 3 times
You should dry age beef in either curry paste, bay leaves or tea leaves.
I’ll be trying this tomorrow night thanks guga
Looks great! I will say, I prefer to cool it, then pan fry it to rewarm. That flame thrower looks great, but you can't match the crispiness of the panfry.
Finally, an enjoyable amount of Leo
Hero wars is literally one of the best mobile games. I play it everyday and I’m glad it’s getting more recognition
Love that there’s no coleslaw on Angel’s plate 😂
Rafute reminds me of a mix of the two. My favorite dish.
For f*cks sake Guga, u are such an amazing Cook! The marinade looks just fantastic. That pork belly would kill if it was on a restaurant menu.
Greetings and love from Chile ♥️
My number one choice for boiled/fried/baked/grilled pork is always mashed potatoes. I think that it's much better than cabbage
Nice slaw Guga. I like to do the same, but add a little Chipotle. Love some slaw brother.
You recently did a steak covered in steak experiment, and you've done cheese related experiments. How about trying Cheese Crisps (Theres a brand called Whisp) and crumble them up? Will that make the steak better and give it a good crust?
We need videos of you and the guests eating and talking about cooking , food and such. IMO a new playlist
Like a meal you guys have , but then talk about your experiences with other cultures, not cooked by you , etc idk how to explain. It’d be cool to hear Guga and the guests stories
Guga, adding celery seed to the coleslaw will make it even better
From the uk. I love squid but on the internet there is only a few recipes for sous vide squid, all with different temperatures and different outcomes. I’ve seen some times from 1 hour to 8 hours .
Some show the cooking, but then don’t do a taste test and tell you what the texture and taste is like!.
I have watched your videos and have cooked many of your recipes, all turned out great but I can not find one of you cooking squid.
Would this be something you would like as a challenge, time,temperature, fresh and frozen then the taste test and an honest review like always. Hope you except.
You didn't take the skin off the ginger? Any particular reason why?
They say never give up :) (chapter 14)
List of ideas:
1.) Use pomegranate molasses "narsharab" e.g. in different molasses types experiment
2.) Hanwoo VS Waguy Beef experiment
PS don't get me wrong i get it that hanwoo is hard to get but lets say for 4 000 000 subscribers?
That would be sth special to see.
thanx
try the next time to make the coleslaw two days before and keep in the marination and keep mixing it every 12 hours believe me you r going to take it many steps up
Id like to see a triple dry age comparison - Umai dry-age bag in the regular refrigerator VS dry-age cabinet VS Umai dry-age bag in the dry-age cabinet
I'm planning on cooking some pork bellys, so might try it?
I work at a Vietnamese restaurant and we have almost all these ingredients there
I would have been curious to know id the pork marinated in the teriyaki sauce would have been good.
I don’t have what it takes to cook sous vide, but I’ll try that combination.
try pineaple tenderizing on wagyu and cooking rice in beef tallow
Try smoked char siu pork belly. Love making this. My friends call it meat candy.
Is the marinade "5tbsp of bourbon" meant to be the sherry vinegar?
Also could you do a video on what pineapple would do to pork belly work it be the same as steak and make it more tender or would it do the opposite
You need to try kangaroo as a mystery meat!
My town just got a meat dealer and everything is "farm to table" I put it in quotes because they have a processing facility they take their meats to but they can tell you where they get things. Needless to say I'm excited.
The first time I walked in there I made eye contact either the owner and asked if he had any picanha and his eyes lit up and you could practically read from them "this kid right here knows a good cut" then he told me the only times he will have it is when one of his friends comes to town from Colorado but I figure he will tell me if I keep going there and talking to him and build a good relationship. I'm gonna ask him about pork belly next and once I get my bills paid I'm gonna convince my dad to have pork butt one day and get it from him.
What sous vide circulator would you get for around 150. Preferably less lol. Mine just hit the hay.
I'm wondering how deeply the marinade made it into a piece of meat that is pretty thick. Unfortunately, I didn't see a frame with a close-up of the cut of the marinated meat. We know that marinade doesn't penetrate deep into the meat even after two-three days of marinading in the fridge, but maybe the hot temperature positively affects the percolation process? Would be great to know.
Edit/correction: apparently high-fat meat should be cooked to a higher temp, see reply by showgto below. Also, a close-up shot would help to confirm that a relatively very high cooking temperature didn't dry the meat out. Well-done temperature for pork is reportedly 145F, and in this video we saw the temp of 185F, which seems like a huge step above the recommended well-done level. To see how huge this temperature difference is, compare the mentioned 40F (filmed minus well-done) difference to the difference between well-done and medium-rare (135F), which is only 10F.
I don't think it's possible to dry pork belly out unless you straight up turn it into charcoal.... there's just too much fat. Think about the time and temperature it takes to make crispy bacon, then imagine what it would take for a whole 4+lb belly instead of thin strips.
Too much fat is also why low temperatures aren't really used when doing a whole pork belly. You need to render a lot of the fat to be able to eat thick slices or cubes, which doesn't really happen until 170°+. I don't pull mine off the smoker until 185-195.
@@flatlandkid Thank you for sharing your experience! I never cooked meat with that amount of fat in it, and I wasn't aware of this high temp requirement.
0:55 POISON sauce???!!!! Watch out Angel lol. Dry aged Angel in the next episode.
Guga I am a man and your vids are my safe place...like post surgery in pain killers laying in bed, its like my cartoons. Sometimes you be cracken me up tho.
2:51
I'm starving watching this!. And hey! Angel cut his hair again?
Dry age steak in mustard and a pork loin in mustard
You should try the glaze on steaks next but this time give it a bit of garlic, ginger, and toasted sesame oil.
Arby's just came out with a burger for the first time in the franchise history. It's a wagyu blend that's prepared sous vide. I'll be trying it tonight
what is the substitute for pork belly? i don't eat pork, so if there are cuts of meat that's the same as pork belly, i would love to try it.
Hey guga I know it kinda random, but have you ever heard of headcheese? It's like I savory meat gelatin that's way better than it sounds and I think you would be interested at least. Also you could always throw that guga flair into it lol.
What is the Guga flamethrower song? I really want to use it while grilling during Memorial Day.
Sugar and vinegar in coleslaw (NO)
Had souse vide belly yesterday so tender
At the 2:37 mark, as your mixing the coleslaw I see red specks in the dressing. I did not see that in the prep. Anyone know what that is?
Deep fry a steak in ghee for extra buttery flavours
About time we get something beside steak
To break up the fat.. A simple coleslaw salad.. With a ton of mayo 😂
Flamethrower recommendations?
Hi Sir Guga, a fan here in Philippines, just wondering what will happen if your dry age a steak with the "Smelliest Fruit in the World" Durian, just saying maybe you can make that happen. Salamat (Thank You)
I can really appreciate your vinegary coleslaw recipe, I hope I memorized it. Vinegar and fat are bride and husband. Did I get the order right? On the other hand, Mikey has always said eat hot things with fatty foods. Keeps it from solidifying in the stomach, but I guess coleslaw isn't that much volume to chill ratio to be a concern, drink hot fluids. ;) Food physics, gota love it.
Guga you should try doing a dry age experiment in pure capsaicin, liquid smoke, and mango. i think it will be really good
guga i think u need to try indomie thats instant noodle from indonesia that’s been considered as the best.i grew up with those and let me tell you it was awesome i think u should give it a try or maybe do it with wagyu
nice vid guga
I love teriyaki but pork belly? I’ve been missing out I gotta try this soon!
Have you ever tried a double sear on pork belly? Sear before and after Sous Vide. I prefer a double sear on my steaks it would be interesting to see if it works on pork belly.
Guga can you do a umai dry age steak vs dry aging cabinet steak experiment
Hey guga I have a great idea for dry age how about dry aging with garlic or ginger
Guga, country style pork ribs.
Do it.
Could you do the fanciest pot roast you can?
9:04 that sexy "damn" tho...
Guga's pork makes me wanna grab noodles.
Come to the UK!
every morning before work this is what i watch
I think you should always try the sidedish before you try anything else because the sidedish can alter the taste. So if you have coleslaw like in this video you eat that first and then again after so both control and experiment have the same base to start with. @Sous Vide Everything
Guga, have you ever made burgers using nothing but Rib Eye Caps and the part of the point cut on the brisket that everyone used burnt ends for?
If you make the coleslaw dressing with condensed milk its also great and has a nice sweet taste
Looks delicious, I’ll make it.
Now that I think about it, I’d love to see candied pork belly either like tanghulu or roasted in brown sugar for crunch
A man of culture, I see
you should try making "lechon baboy".
Boodog - the craziest Mongolian BBQ you ever heard of. I hope Guga will go that far one day!
Tio Guga, let's do a dry aged coffee (Bustello) steak experiment for the coffee fanatics!!!!! Let's dooo iiittttt!!!!
Man, now I've gotta go buy pork belly tomorrow. Thanks a lot Guga.🙄
Dude should have put some beef as a direct comparison
*no one talking*
Guga: " ENOUGH TALKING!!!"