A million thanks for a million subs! Thank you so much for being a part of it. It is because of your ideas, your comments, your support that I keep posting every week. It has been so much fun! And because the channel is about sous vide, what better way than to celebrate by sharing the secrets of every way to make sous vide without an actual machine. I hope you enjoy, Keep commenting your ideas and I will keep the videos coming!
Hm - up to 60ºC you can easily touch water... Chef friends (who touched much hotter things like that) always told me: who cannot touch hot, cannot love hot....
@@Dominikmj Not a chef but I agree, my limit is just a bit higher than that. At the temps I sous vide steak, reaching into the water is not a problem. Chicken breast, OK as long as I'm quick.
I know he said that this video was for us, but can we take a moment to appreciate Guga? He has 2 extremely active channels, both with amazing content, and has the same enthusiastic energy in each one of them. Thank you so much Guga!
Oh My! i cant believe this dishwasher method made the big time! 30 years ago, I started cooking King (Chinook) pacific salmon in the dishwasher for family gatherings. I butterfly them, de-bone as much as I can, butter season lemon, then seal them up. Although different from your commentary, i make everyone very aware that the salmon is ready to cook, then I throw it in the dishwasher and click start. Its absolutely perfect every single time, you just can't screw this up. I do sear it slightly after removal, but the meat is always juicy, flaky, and perfect. Top rack only! I've tried Coho (silver) salmon, but for that I prefer a bake or grill with alder smoke. The texture is a bit more fragile than King. I haven't tried tuna, but it would be perfect I'm sure. Great find today on your channel, makes me smile!
Congratulations! You've been making great content for a long time and have been helping people make better food, so props to you. You deserve this, Congrats!
@@SousVideEverything Wow you replied! I did enjoy the video and I'm sure it will be helpful to others who want to try sous vide without making an investment in a machine!
I'm one of your newest subscribers. Found your channel bc my husband gave me an Instant Pot Duo SV for my 63rd birthday, and I had no idea what sous vide meant. Thanks to your clear (and soooooo entertaining) videos, I can now sous-vide with confidence! Yes, "Say No" to the dryer method! GRACIAS, CHEF!!
The thing about the dishwasher is that you could easily cook like 20 steaks at once in it. Which, if that's a thing you want to do, not a bad way to go about it
Got sucked into your channels during quarantine and it certainly cost me. I already had a sous vide, but now I have a flame thrower, 4 MEATER probes and a legit cast iron skillet. My wallet may be mad at you but my taste buds can't thank you enough! Congrats on all your success!
LOL funny but true story!! My dad was a cook of the old school WW2 and so on, a day while preparing food did our own stop to work and nothing to do about it. He did then put our stakes into bags, filled the coffee machine with water and we got amazing steaks in the evening! :-)
Guga you are the reason I started cooking, you create the most entertaining cooking videos on RUclips and I hope you never stop. Don't stop being guga and keep improving like you do!
I started watching your videos about a year ago and I have to be honest, It is amazing. I have never heard of sous vide nor have I heard of dry aged or wagiou, there is so many things I have been learning from your videos. I still don't trust myself with dry aging. But in my mind your are the steak master.
You missed an even easier way of cooking Sous Vide; most Croc Pots have a "Keep Warm" setting, that keeps the temp around 140 degrees; suitable for pork and chicken breast. Also, a ~$35 temperature control unit can turn any Slow Cooker into a small Sous Vide Oven, with no wiring beyond plugging the slow cooker into the control unit. For that matter, using said control unit, a cooler, a $10 immersion heater, a flower pot (to protect the cooler from direct contact with the heater) and an air pump with a bit of tubing and an air stone (for circulation) you can build a Sous Vide Oven suitable for cooking even the largest pieces of meat. Perfect for full briskets, whole racks of ribs, or batch cooking enough for a large party. If the meat can fit in the cooler, then you can cook it Sous Vide with less then $60 of additional equipment......
Guga, thank you brother! You have taught me so much technique between Sous Vide Everything and Guga Foods. As well the small times you mention food from your hometown always spurs me on cooking outside my comfort zone. YOU ARE A TRUE TEACHER!
I honestly thought he was gonna say "My dryer has a special setting called steak setting" and I wouldn't have been in the least bit surprised if it did.
Guga You should really try doing steaks in all those infomercial grills and products that they have all over the place. If the product is hosted by Kathy Mitchell or is a Ronco thing you're in for a good time.
Surprised nobody mentioned a crock pot. With a little practice and cocking the lid you can easily maintain steady temps. I use a vac bag, thermometer and stir the water occasionally. Did it as an experiment years ago when these came out. Works great.
Guga! Congrats man!! I was a little sad after every steak because there was no sear music.. until the Queen!! Hahaa literally laughed and put my volume up! great video as always!
Cool video bro. You obviously have too much time on your hands. I bought a SV a couple weeks ago and love it, thanks to you. I gotta say as soon as you say, "but watch this", my foot starts tapping to that ZZ Top like riff, and the charcoal starts blazing! Great video! I have cooked fresh salmon in the dishwasher and it came out perfect. I used mayonaise, lemon and onion slices, and lemon pepper and it turned out moist and perfectly done.
man,its my wifes birthday tomorrow or in a few minutes here in South Africa. im sending the family,next door,by the mom-in-law. im doing Sous Vide in a few hours time for her...here to hoping i get it right!!!! thanks Guga,i dont have Sous Vide equipment, yet,but ill do the pan method and grill it on my Weber after im done cooking it. THANKS A MILLION FOR THIS VIDEO,COULD NOT HAVE COME AT A BETTER TIMES,OH IM DOING PICHANIA...WISH ME LUCK. STAY SAFE YA ALL. also congrats on your million subs!!!! now for a million more or more....good lcuk.
As always you nailed it, and thanks for that! My first sous vide apparatus was a Styrofoam ice chest and I used an aquarium water pump for circulation while the digital forced air heater was pulled into the mix at a metered rate....just buy a real machine, get the package in the $ 200 range, it'll give you the best bang for your buck and then later on it may not seem enough. Buy a real good power head and improvise...my best friend is a Styrofoam ice chest, all my cooks are below 140F and they're good for 10-12 good scrubbings . I don't do it countertop style because of the space involved but we have an outdoor kitchen here in the southwestern part of Arizona , we may feed as many as 35 people on a holiday. Thanks again
Guga as a destination navigator "Your destination will take 2 hrs. Soo let's deww ett" "Listen up everybody, you will need to make a left in 1 mile. Be ready" 😭🤣😭🤣
Congrats on the milstone. So I have to say sorry Guga, much love and respect for your channels. I have been a sub for a long time and every time you talk about "the Queen of all steaks" my mouth drooled with your description. I found a Latin food market in town and asked them to trim up one for me and he egerly did. I sous vided it for 1 hour @135° then seared it with my torch. I was so excited to finally taste the long anticipated flavor of this particular cut of beef. Sat down, cut into it, the juices running out so beautifully from the first cut to the last, and I was met with a flavor that can only be descibed as.......wait for it....... Beef. No diffrent from most cuts I have enjoyed over the years. Great taste, very enjoyable, but not anywhere near as amazing as my anticipation lead me to believe. But still Thank you for getting me to venture into a store I normally would not go to because I have found some new favorites in there. Aa well as some good prices on some of my old hard to find favorites.
I thought we might not get the normal searing sequence but Guga never lets me down! This video was really helpful! I'm definitely going to try the oven or pan method!!
Before I bought a sousvide machine, I used a big pot of water (no plastic handles) put the put on top of the stove and checked temperature, I set the temperature to a few degrees lower than I wanted and then put it into a modern oven with a keep warm feature. My oven stays about 150 F, so every 1/2 hour I turn it off, and 1/2 hour later turn it on to keep warm. With all the water around the meat it stays within a few degrees of desired temperature. At the end of 2 hours pull the pot out and sear the meat. This worked quite well.
Hi Guga! As I was experimenting before I bought a sous vide machine i would place a large pot in my sink with a properly prepped steak. Then i would run the water from the household hot water system to fill the pot. Believe it or not, that water comes in at about 127 to 135 - which is a medium rare. Once the pot was full, I would reduce the water stream to a tiny trickle - very little water is needed to maintain temperature. Throw a thermometer in to check and you'd have a perfectly done medium rare in an hour!! BTW... one of my best friends is Brazilian - from Cascavel.
Does anybody else get amped up every video like me as soon as he says “but watch this...”? You know Guga’s got something good coming after those slow mo charcoal shots...
You made me a steak lover and tought me how to make them perfect. Thabk you Guga. Also: Guga: Makes a video for people who don't have a sous vide device Also Guga: Uses a smoker because I am more likely to have one of them in my apartment.
Thanks to you I've been sous vide cooking for years. With no bones ziplock is fine. I dont story anything in that though, that is just for something quick (er). If it goes in the freezer it gets vac sealed though for sure....less air pockets around the meat.
congrats man :) i remember this channel when it had only 10k subs :) nice to see your great work pays out... wish you all the best, keep up the great work and i want a special video for when you turn 10M subs in the next few months ;)
I've done sous vide lamb in a toaster over. I used a thermometer though. It worked really well! I didn't even stir or flip, but it turned out delicious!
Congrats on 1m subscribers Guga!!! I've been telling everyone about sous vide and your videos. You should consider doing audiobooks. You have the narrating voice for it haha. It always keeps me in touch with your videos
Hello from Australia. Guga im a big fan. I dont have the sous vide machine but have tried the pan and it worked perfectly, with wagyu of course. Love your work keep it up bro
You and Guga from Guga's Food. Name a more iconic Duo. Congrats for the 1 million subs and thanks for uploading this video. I've always wanted to try Sous Vide method but I don't have the machine or the money to buy one, so this video is really helpful
Great video. What I learned was... GET A FRICKEN SOUS VIDE MACHINE lol!!.. some of those methods are crazy. I WILL try the dishwasher method out of curiosity though. Great channel; thanks for the inspiration.
Hahahah, I’m glad I stayed for the end. I’m like none of these methods seem to motivate me but the pan one did. And I was waiting for the guitar to come in.
I may be late, but after you've given me so many tips, imma give you a method tip for the DRYER. When tying it up, use only one towel and leave some string on both sides. Instead of throwing it in the drum, hang it by pulling some of the string outside the door. It's not tossing your steak around and use your highest heat setting. Hope that helps.
Hey Guga, another interesting way to cook Sous Vide that i've been doing myself was cooking it in a Rice Cooker. I created a thermostat with Arduino to control the temperature of the water with a mobile app and it worked perfectly. Cheers from Brazil and congratulations for your 1 million subscribers mark.
A million thanks for a million subs! Thank you so much for being a part of it. It is because of your ideas, your comments, your support that I keep posting every week. It has been so much fun! And because the channel is about sous vide, what better way than to celebrate by sharing the secrets of every way to make sous vide without an actual machine. I hope you enjoy, Keep commenting your ideas and I will keep the videos coming!
Congrats for 1 million Guga!
try cooking a steak in a pressure cooker
i was here since 50k
Guga I didn’t know you had another channel! I’ll have to watch Sous Vide Everything now 😭
Great video, very satisfying.
When he said my dryer has a special setting i honestly thought he was gone say sous vide setting or steak setting haha
😂🤣 lets get the patent to that
Steak setting!
@@SousVideEverything meet the man who attempted to cook a steak in a dryer
Massive respect
@@thejokingwizard Cooking and doing Laundry at once. Every woman's dream 😂
@@SousVideEverything you need to revisit this with a load of wet towels but also maybe try the steam sanitize cycle too.
Washing machine should be perfect, it's in water, regulated temperature and it moves around. Basically the same as the dishwasher
Guga's scream as he put his hand in the water was like Mario dying.
hahahaha @ 5:25
Hm - up to 60ºC you can easily touch water... Chef friends (who touched much hotter things like that) always told me: who cannot touch hot, cannot love hot....
Dominik MJ well chefs have held things with that high of a temperature for years, guga’s just a cook
Like wario
@@Dominikmj Not a chef but I agree, my limit is just a bit higher than that. At the temps I sous vide steak, reaching into the water is not a problem. Chicken breast, OK as long as I'm quick.
I know he said that this video was for us, but can we take a moment to appreciate Guga? He has 2 extremely active channels, both with amazing content, and has the same enthusiastic energy in each one of them. Thank you so much Guga!
😊 thank you for the very kind words Mateo
Dude, that's his twin brother on the other channel 😂
Hold on, they're the same person?
Not to mention how wholesome he is! He keeps it friendly for everyone.
@@nazr3867 nope this is Gugo, Guga runs the other.
Guga: *attempts to cook steak in a dryer*
Also Guga: *cooks steak successfully in a smoker* “This is the most ridiculous method I tried”
Don't forget the dishwasher
Dishwasher looks good; just set n forget! Can do last night's dishes at the same time. :-)
😂🐃🐂🐂
I think the smoker is the most ridiculous. Because you're sealing it in a bag and not getting any of the smoke!
You should’ve invited Guga from guga foods to help you celebrate 1 million subscribers
I should 😂😂
Yeah, that guy is awesome too
Someone is gonna get r/woooosh ed
Bruh they're the same guy you silly goose
Sebastian Aguillon r/woooosh
Guga’s acting like he’s never cooked a steak in the dishwasher 😂
He did it before in his video cooking steak 23 different ways
😂🤣😂
That’s called Tuesday family dinners meal prep
@@SousVideEverything i learned this method in jail, prisoners never knew, but they loved the steak. Best way of cooking many portions equal and fast!
what do you mean? The SVE guy is obviously not the Guga foods guy
Guga: If you could smell the Queen 17:27
Me : *Confused British Screaming*
😂
Ttttttttteeeeeeeeeeee
Sorry
Oh My! i cant believe this dishwasher method made the big time! 30 years ago, I started cooking King (Chinook) pacific salmon in the dishwasher for family gatherings. I butterfly them, de-bone as much as I can, butter season lemon, then seal them up. Although different from your commentary, i make everyone very aware that the salmon is ready to cook, then I throw it in the dishwasher and click start. Its absolutely perfect every single time, you just can't screw this up. I do sear it slightly after removal, but the meat is always juicy, flaky, and perfect. Top rack only! I've tried Coho (silver) salmon, but for that I prefer a bake or grill with alder smoke. The texture is a bit more fragile than King. I haven't tried tuna, but it would be perfect I'm sure.
Great find today on your channel, makes me smile!
The amount of time and effort put into not only this video but both your channels is very appreciated thank you
Congratulations! You've been making great content for a long time and have been helping people make better food, so props to you. You deserve this, Congrats!
Thank you so much! Hope you enjoyed 😃
@@SousVideEverything Wow you replied! I did enjoy the video and I'm sure it will be helpful to others who want to try sous vide without making an investment in a machine!
I'm one of your newest subscribers. Found your channel bc my husband gave me an Instant Pot Duo SV for my 63rd birthday, and I had no idea what sous vide meant. Thanks to your clear (and soooooo entertaining) videos, I can now sous-vide with confidence! Yes, "Say No" to the dryer method! GRACIAS, CHEF!!
The thing about the dishwasher is that you could easily cook like 20 steaks at once in it. Which, if that's a thing you want to do, not a bad way to go about it
You are a genius.
Love how you respected the Queen. Giving her the full package.
you should collab with guga foods for 1 million
I should!
@@SousVideEverything lmao
@ hey guga have you ever thought about trying sous vide on a slowcooker? Is it possible?
@@SousVideEverything Ninja+MM vs Angel faceoff, Guga is the judge
“Don’t tell anyone you cooked it in the dishwasher" 😂
Guga: I do not have to tell you how the Queen tastes…
Everyone in the UK: PLEASE DON’T
This hits diffrent now.
Got sucked into your channels during quarantine and it certainly cost me. I already had a sous vide, but now I have a flame thrower, 4 MEATER probes and a legit cast iron skillet. My wallet may be mad at you but my taste buds can't thank you enough! Congrats on all your success!
I have been using my deep-frier, just replacing the oil with water and monitoring the heat it works great!
That's incredibly dangerous
@@spider3755 how is that dangerous?
LOL funny but true story!! My dad was a cook of the old school WW2 and so on, a day while preparing food did our own stop to work and nothing to do about it. He did then put our stakes into bags, filled the coffee machine with water and we got amazing steaks in the evening! :-)
I love guga's accent. When he is about to finush a sentence, the best moment...
🤣😂
1 inch thieck
Guga you are the reason I started cooking, you create the most entertaining cooking videos on RUclips and I hope you never stop. Don't stop being guga and keep improving like you do!
"Every Way To Maintain water at 135°F"
I started watching your videos about a year ago and I have to be honest, It is amazing. I have never heard of sous vide nor have I heard of dry aged or wagiou, there is so many things I have been learning from your videos. I still don't trust myself with dry aging. But in my mind your are the steak master.
You missed an even easier way of cooking Sous Vide; most Croc Pots have a "Keep Warm" setting, that keeps the temp around 140 degrees; suitable for pork and chicken breast. Also, a ~$35 temperature control unit can turn any Slow Cooker into a small Sous Vide Oven, with no wiring beyond plugging the slow cooker into the control unit.
For that matter, using said control unit, a cooler, a $10 immersion heater, a flower pot (to protect the cooler from direct contact with the heater) and an air pump with a bit of tubing and an air stone (for circulation) you can build a Sous Vide Oven suitable for cooking even the largest pieces of meat. Perfect for full briskets, whole racks of ribs, or batch cooking enough for a large party. If the meat can fit in the cooler, then you can cook it Sous Vide with less then $60 of additional equipment......
Daaaang I’m gonna try this!
Even tho your cadence is annoying, you have the best cooking show on RUclips hands DOWN!! Thank you!
Lol, Guga's hilarious.
Guga: *Microwave sous vides a steak* " _This is for college students out there!_ "
Also Guga: *Finishes sear on charcoal grill*
Go to the campus, chop a branch off of a tree, put it on fire and there you go, perfectly seared steak
To be fair cheap grills are like $15 and cheap for charcoal
Back in college I used to modify cigarette lighters to create a huge flame that could burn my eyebrows off. That could help to make a sear.
College Student: Finish on a -clothes- iron grill
@@aqimjulayhi8798 Sounds great. You can really taste the lighter fluid
Guga, thank you brother! You have taught me so much technique between Sous Vide Everything and Guga Foods. As well the small times you mention food from your hometown always spurs me on cooking outside my comfort zone. YOU ARE A TRUE TEACHER!
I honestly thought he was gonna say "My dryer has a special setting called steak setting" and I wouldn't have been in the least bit surprised if it did.
Congratulations. Been following you since you started. Have provided me with some great watching fun but also helped me cook way better than before.
Guga You should really try doing steaks in all those infomercial grills and products that they have all over the place. If the product is hosted by Kathy Mitchell or is a Ronco thing you're in for a good time.
Surprised nobody mentioned a crock pot. With a little practice and cocking the lid you can easily maintain steady temps. I use a vac bag, thermometer and stir the water occasionally. Did it as an experiment years ago when these came out. Works great.
8:58 At least the tumbling tenderized it 👍
Guga! Congrats man!! I was a little sad after every steak because there was no sear music.. until the Queen!! Hahaa literally laughed and put my volume up! great video as always!
Guga:*puts wagyuA5 in the thumbnail*
Also Guga: "for todays cook we will use these 1$ steaks"
Cool video bro. You obviously have too much time on your hands. I bought a SV a couple weeks ago and love it, thanks to you. I gotta say as soon as you say, "but watch this", my foot starts tapping to that ZZ Top like riff, and the charcoal starts blazing! Great video! I have cooked fresh salmon in the dishwasher and it came out perfect. I used mayonaise, lemon and onion slices, and lemon pepper and it turned out moist and perfectly done.
Me: There is no way he will find something crazier than the dishwasher or car engine steak
Guga: *D r y e r S t e a k*
Nah, car steak is more crazier
CONGRATS GUGA!!!!! I love your content. I’ve been subscribed for a good time now. Hope your staying safe during this pandemic.
5:27 he finally sous vide himself😂😂
man,its my wifes birthday tomorrow or in a few minutes here in South Africa. im sending the family,next door,by the mom-in-law. im doing Sous Vide in a few hours time for her...here to hoping i get it right!!!! thanks Guga,i dont have Sous Vide equipment, yet,but ill do the pan method and grill it on my Weber after im done cooking it. THANKS A MILLION FOR THIS VIDEO,COULD NOT HAVE COME AT A BETTER TIMES,OH IM DOING PICHANIA...WISH ME LUCK. STAY SAFE YA ALL. also congrats on your million subs!!!! now for a million more or more....good lcuk.
“This is for every college student out there”
2 minutes later:
Get ur advanced 9000$ grill and lets go caveman style on it
You can go to Walmart and get a grill and some charcoal for like $25 and you can use that bag like 5 times
As always you nailed it, and thanks for that! My first sous vide apparatus was a Styrofoam ice chest and I used an aquarium water pump for circulation while the digital forced air heater was pulled into the mix at a metered rate....just buy a real machine, get the package in the $ 200 range, it'll give you the best bang for your buck and then later on it may not seem enough. Buy a real good power head and improvise...my best friend is a Styrofoam ice chest, all my cooks are below 140F and they're good for 10-12 good scrubbings . I don't do it countertop style because of the space involved but we have an outdoor kitchen here in the southwestern part of Arizona , we may feed as many as 35 people on a holiday. Thanks again
Bro I need my own guga audio book 2 hours of nothing but him talking about sous vide
Guga as a destination navigator
"Your destination will take 2 hrs. Soo let's deww ett"
"Listen up everybody, you will need to make a left in 1 mile. Be ready"
😭🤣😭🤣
Congrats on the milstone.
So I have to say sorry Guga, much love and respect for your channels. I have been a sub for a long time and every time you talk about "the Queen of all steaks" my mouth drooled with your description. I found a Latin food market in town and asked them to trim up one for me and he egerly did. I sous vided it for 1 hour @135° then seared it with my torch. I was so excited to finally taste the long anticipated flavor of this particular cut of beef. Sat down, cut into it, the juices running out so beautifully from the first cut to the last, and I was met with a flavor that can only be descibed as.......wait for it....... Beef. No diffrent from most cuts I have enjoyed over the years. Great taste, very enjoyable, but not anywhere near as amazing as my anticipation lead me to believe. But still Thank you for getting me to venture into a store I normally would not go to because I have found some new favorites in there. Aa well as some good prices on some of my old hard to find favorites.
"Dont worry students, you just need a microwave and the seasoning"
*"now vacuum seal it"*
I guess you missed the part where he shows you how to vacuum seal with nothing but an insert, ziplock bag, and water
I, too, also have a grill and charcoal as a college student in my dorm where I can just do the caveman method
Dew it
I thought we might not get the normal searing sequence but Guga never lets me down! This video was really helpful! I'm definitely going to try the oven or pan method!!
Gordon Ramsay: I am the best chef in the world
Guga: Hold my camera
Well guga can make you fat with meat
Meanwhile gordon can make you eat meat with some healthy
They should meat up
Takes you hour to hours for just the steak.
Basic chef with a plan:
Entire meal with complexity and balance 30min to 1hr.....
Guga: Something I cannot live without.
CC: Something I can live without.
Me: cant get a medium rare steak in a regular grill.
Guga: gets a perfect medium rare steak in a microwave with only water.
Happy to see this hit one million. Been here from the start and the progression of the videos is insane!!
“If you’re ever at one of my parties you’ll know there’s always picanha for everyone”
Bruh when am I invited to the Guga party?
Love the subtle product placement of the Sous Vide Evertyhing towel, lol!
I remember the episode where he found out the dishwasher was like a sous vide steak in his every way to cook a steak vid lol
Before I bought a sousvide machine, I used a big pot of water (no plastic handles) put the put on top of the stove and checked temperature, I set the temperature to a few degrees lower than I wanted and then put it into a modern oven with a keep warm feature. My oven stays about 150 F, so every 1/2 hour I turn it off, and 1/2 hour later turn it on to keep warm. With all the water around the meat it stays within a few degrees of desired temperature. At the end of 2 hours pull the pot out and sear the meat. This worked quite well.
Sous vide in smoker: "This is the most ridiculous method I ever tried". (Lets forget I tried a dishwasher and a dryer)
Congratulations Guga... on your 1 million...I have watched your channels for years... LOVE YOU BROTHER!!!
Says throw in a little bit of butter
Ends up putting a whole stick
That’s right 🤣
The more butter, the better, am I right?
*Fisherman’s Life intensifies*
2 shots of vodka
I got into grilling, cooking, and smoking all cause of you and even own my own sous vide machine. Congratulations. Thank you for the inspiration.
"That is a perfect dishwasher steak" There are some words that were never meant to be combined.
Hi Guga! As I was experimenting before I bought a sous vide machine i would place a large pot in my sink with a properly prepped steak. Then i would run the water from the household hot water system to fill the pot. Believe it or not, that water comes in at about 127 to 135 - which is a medium rare. Once the pot was full, I would reduce the water stream to a tiny trickle - very little water is needed to maintain temperature. Throw a thermometer in to check and you'd have a perfectly done medium rare in an hour!! BTW... one of my best friends is Brazilian - from Cascavel.
When your this early.. I heard guga pins you and likes your comment. Make my
Dreams come true guga.
Does anybody else get amped up every video like me as soon as he says “but watch this...”? You know Guga’s got something good coming after those slow mo charcoal shots...
can you do a sous vide steak with different sears and test them and maybe you can do one even without searing
Congrats Man that was fun!! Enjoyed that a lot.
How about finding a method without the bag, like a mason jar and pressure cooker or some other enclosure ?
That's just boiling it basically, it would loose the flavor. Maybe Saran wrap or aluminum foil might work though
Congratulations my friend it just seems like yesterday you were celebrating 100,000!! 2 million coming soon!!
"Hey guys I forgot the grill at home"
Me: you got a cooler?
Congratulations on 1 million guga, you deserve it
I would like to see some wild game. Deer , elk, quail ect. Is this something you have done before?
Yes he has done game meats, but it's been probably a year or more though.
Congratulations on 1mil.!! Really enjoy both of your channels. Keep up the fantastic work.
I really want to make pichana but I can never find it. 😭
I need a meat person here in central Florida!
The Lady Shy there’s a Brazilian market off international drive! Sebras is what it’s called. They have it :)
Congratulations! With the quality of your content and production values, you deserve many more millions to come!
Why does the dishwasher one look the best lmao, I know what I'm doing next time.
You made me a steak lover and tought me how to make them perfect. Thabk you Guga.
Also:
Guga: Makes a video for people who don't have a sous vide device
Also Guga: Uses a smoker because I am more likely to have one of them in my apartment.
Next , putting steak in a washing machine
Worth a try, much more than a dryer. It has 60 °C (140 F) setting, but it will be less on average.
Thanks to you I've been sous vide cooking for years.
With no bones ziplock is fine. I dont story anything in that though, that is just for something quick (er). If it goes in the freezer it gets vac sealed though for sure....less air pockets around the meat.
I wish I had a girl to love me as much as Guga loves his picanha
Crazy to see how much this channel has grown. Been subscribed for a while. Congrats on the milestone it is well deserved!
Quick question, who tf has a whole ass smoker and doesn’t want to spend 80$ on a sous vide system?
About 99% of the population...
Me? Smoker is so good but I would still like to try Sous vide
congrats man :) i remember this channel when it had only 10k subs :) nice to see your great work pays out... wish you all the best, keep up the great work and i want a special video for when you turn 10M subs in the next few months ;)
I've done sous vide lamb in a toaster over. I used a thermometer though. It worked really well! I didn't even stir or flip, but it turned out delicious!
Congrats on 1m subscribers Guga!!! I've been telling everyone about sous vide and your videos. You should consider doing audiobooks. You have the narrating voice for it haha. It always keeps me in touch with your videos
Congrats on a mil Guga. So proud to be a part of this journey.
Thanks to you guga!!, you change completely the way I enjoy food. Cant wait to try the dish washer lol
Guga, you have an amazing amount of patience. Thx for the great tests and cooking.
Hello from Australia. Guga im a big fan. I dont have the sous vide machine but have tried the pan and it worked perfectly, with wagyu of course. Love your work keep it up bro
Congrats on the milestone, Guga! Loved the video, keep up the good content!
You and Guga from Guga's Food. Name a more iconic Duo. Congrats for the 1 million subs and thanks for uploading this video. I've always wanted to try Sous Vide method but I don't have the machine or the money to buy one, so this video is really helpful
Dude you are an absolute LEGEND..thanks for the post🤙🏽🤙🏽🙌🏾🙌🏾🙌🏾🙌🏾🙌🏾
Great video. What I learned was... GET A FRICKEN SOUS VIDE MACHINE lol!!.. some of those methods are crazy. I WILL try the dishwasher method out of curiosity though. Great channel; thanks for the inspiration.
Hahahah, I’m glad I stayed for the end. I’m like none of these methods seem to motivate me but the pan one did. And I was waiting for the guitar to come in.
Yummy video as always. Congrats on 1 million 🙏
Thank you tawon
I may be late, but after you've given me so many tips, imma give you a method tip for the DRYER. When tying it up, use only one towel and leave some string on both sides. Instead of throwing it in the drum, hang it by pulling some of the string outside the door. It's not tossing your steak around and use your highest heat setting. Hope that helps.
Congrats on 1 MILLION! Love the videos! You’ve changed my steak game forever!! Keep it up Guga!
Congratulations for 1 Mio. Subs. Best Cooking Channel ever
congratulations guga, amazing content with high quality
Congratulations Guga, love your channels! Thanks for the great Sous Vide ideas. I'm going to try a couple of them!
Congrats, Guga. You have two of my favorite channels on YT.
Hey Guga, another interesting way to cook Sous Vide that i've been doing myself was cooking it in a Rice Cooker. I created a thermostat with Arduino to control the temperature of the water with a mobile app and it worked perfectly. Cheers from Brazil and congratulations for your 1 million subscribers mark.
Congrats on a million! I love the videos!