Been using a smoke gun for a couple of years. Best thing ever. You can smoke pasta dishes with this thing and it's incredible. Pizza is fantastic. Eggs terrific. Shrimp. Crab meat. I mean everything even ice cream with the right smoke and ice cream combination. 😇
@PewDiePie ᨆ My favorite is using Ben & Jerry's vanilla and then using a cherry smoke. Green apple smoke is also a favorite.🤗😇 any product with a lot of wetness soaks up the smoke really well and it's not a chemical type of smoke flavor it's actually smoke.🤪
@@frostnight2680 yes. The cooler the cheese the more smoke it absorb. Chop it to thick slices or cubes for more exposed surfaces. Try to resist the urge of having it straight away. Give it few days in the fridge for the flavor to penetrate deep in the cheese.
Just gotta have the right equipment, budget and ingredients and you're good to go. Watch his videos on how to cook steak/meat with a dish washer, pan, oven etc
Two things to consider when cold smoking butter, or anything. It's better to do it in a bag than under a bowl, as most of the smoke will stick to the bowl/chopping board and not make it into the food. It's also several times more effective on liquids than solids, so I would suggest melting the butter in a jar or bottle, smoking it and then shaking it with the lid on. If you shake hard, you will see the smoke magically disappear (into the liquid)! You can also repeat this as many times as you want. And if you go to far and find the smokiness overpowering, just mix in some more butter after.
Angel is really good at calling out what’s different between the steaks, he’s never too far off from what ever the experiment is . I wouldn’t mind seeing him on chopped chef or iron chef as a judge 🔥🔥
For those that don't have a flamethrower cook slightly less time in the bath. Next pre heat oven on broiler mode then put steaks in a cast iron pan, put in oven sear one side flip steak repeat
my God I'm so thankful to find this channel! just sous vide a tomahawk steak last night for the first time & it was AMAZING! been watching your videos non-stop now so thank you for that!
Guga! These look awesome! Something I’d love to see is a smoked compound butter with bone marrow, the cured egg yolk, and possibly some black garlic. Not sure how well those flavors would mix but I’d love to see what you guys think
I have a Cameron stovetop smoker that uses wood chips (only a few tbsp will impart a lot of smokey flavor). It’s excellent for smoked wings, homemade bacon, potatoes, and all sorts of things. I’ve even used it to smoke tomatoes that were puréed and turned into smokey ketchup. And all indoors too!
Try doing a liquid smoke compound butter, will have the same effect and surface penetration but much easier to make and can better control the intensity of flavor
I did not expect that winner for the steak. Maybe I will look into a smoke gun. I was VERY interested in the dip because I just picked up that cast iron serving tray recently. I need to try that recipe. On another note, I'm not much for knives but yours are really great looking.
Guga, you do all these great experiments. But how do you keep track of what your best experiments were so far? You should consider incorporating some sort of grading system, so that you can go back to all of your experiments and rank them by how successful they were or how good the steaks tasted.
Guga says try at home, I look the Breville Smoker Gun on ebay and it's 250 AUD, with shipping. Ouch. I guess I have to start saving, and that is the GUN only no pellets.
Try Hoosier Hill Farm Hickory Smoke Powder, it's great stuff. You add it to a steak like you do with garlic powder and it adds amazing hickory-smoked flavor.
Smoke steak five minutes, then sous vide, then sear with smoked compound butter. Pair with Irish Champ (mashed potatoes with roughly equal parts mash and green onions by volume, the mash being very heavy on the salt, butter, and cream), and salt water steamed vegetables lightly torched, smoked for not more than a minute, and then tossed with sesame oil. A good red wine, dry but with some sweetness on the palate and pronounced acidity (not sour, but acidic enough to cut the richness and smoke) or an Irish red ale or stout like Smithwicks or Guinness to drink with it, and followed by a Creme Brûlée based on a custard flavoured with a touch of rose water, a hint of vanilla, and a dash of whiskey, and the sugar topping made from sugar smoked generously. Total cooking time: 2.5-3.0 hours at a fairly leisurely pace for one person cooking, assuming the creme brûlée custard was made the day before. Total cost: for dinner for two, should be able to keep it at less than $100 even with quite high quality steaks.
Hi Guga, fascinating work. Maybe you could try parmesan dry aged maybe mixed with a little butter so it sticks. Horseradish could be another good one since it worked really well with wasabi would be great to know if it works with something cheaper.
I plan on doing this on Friday with steak. I cold smoked some salmon with applewood before I did a sous vide on it a few weeks ago and it turned out fantastic.
Smoked queso: Smoked gouda Velveeta cheese Colby jack Diced Jalapeño Cream of Mushroom soup Minced Red onions Roasted tomatoes Seasoned with guga rub 350 15 minutes stir 350 for 5 minutes Smoked 5 minutes or more Paired with crackers
Those smokers are great! I like to put the meat raised on a rack to get some smoke on all sides of the meat. Works great with wings! Good video, I haven't tried smoked butter, but it sounds like I'm missing out! 😁
I was thinking I should get my smoke gun out again. Haven't used it over the winter. I over-smoked my compound butter attempt, so I'll have to try Guga's timing. Too long and the smoke turns a bit bitter because unlike in a smoker it's not being refreshed. I wasn't too impressed with the smoking a steak itself either, it just doesn't make enough of a difference to be worth it. Get better results just using smoked salt in a rub.
I've bn waiting for this!!! 😆 so happy to see all you guys together. I would love to see the behind the scenes video. I can just imagine the craziness already. Lol
Smoked butter? That's actually a great idea. I used to pre smoke my custom BBQ sauces with applewood. (I highly recommend doing two large trays of this for a whole hog pig roast btw((separate obviously)), i have a granny smith apple tree outside my house, getting a bit difficult to climb cuz the lower switches have been removed, lol, had to let it rest a bit)
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. ;)
crazy idea here: PMS - Pressurized Meat Smoker: Step 1: get a smoke gun and pellets Step 2: get a pressure cooker/container step 3: get a air compressor step 4: place the meat inside the pressure container and close it step 5: send smoke into the pressure container step 6: connect air compressor and send air inside pressurizing the smoke into the meat step 7: leave it for 5 minutes step 8: release air and remove meat from container step 9 COOK AND EAT IT :p This method infuses the smoke into the meat without removing the smoke from the container as a vacuum sealer would. have fun!
Use a fork to create deep ridges in the butter you get several times the area so you can decrease the time. Smoking the shredded cheese for your dip is the ticket to getting it done quickly.
I would've smoked the unmelted ingredients instead of after it was a melted glob. More surface area = more flavor. I bought a plastic cloche and drilled a hole to fit the nozzle of my smoke gun. I've been using alder for smoking some of my dishes.
It'd be nice if you had a top with a cut out that fits the indoor smoker nozzle so that none of the smoke escapes. It would also save on smoke pellets. You should look into that Guga.
I've used oak chips gotten from barrels used from aging wine, beer, and other spirits that acts pretty good as a smoking medium. Might want to try some if you can get your hands on them, I used to be able to find them at a local store but at the time I was living in northern California so you might have a bit more trouble.
Can you use the smoke gun for a brisket after cooking it Sous Vide? I found a video with pork where Guga uses a smoker and the smoke gun. Would be nice to see that done with a brisket.
Hey Guga, I had an idea and I wanted your opinion. I'm a huge fan of fish and chips, and I was wondering if you could cook the cod sous vide, then batter it and fry it at high heat just long enough to make the batter crispy. Do you think that would be any good? I only just found out about this channel and the concept of sous vide cooking very recently, so I don't know a lot of the ins and outs yet, but I'm really curious and I want to learn. Keep up the great stuff, man. I'm really loving the videos.
Since you are testing trying to get the smoke flavor while indoors, you should try putting a bowl of smoke over a cast iron skillet while cooking the steak, The methods tried in this video either put the smoke one before or after the meat is cooked this would allow it to have smoke while it is cooking.
I think the last one was probably smoked a little longer which overpowers it a little. Also the sous vide process probably loses some of that smokiness making it a more subtle, yet, still pleasant experience. But come on. You cannot beat smoked butter. 🤤
I was using my smoke gun and a great smoking box setup. But I switched to the smoked salt. Tastes great! Maybe better than real smoke. (technically it is real smoke). And soooooooooo much easier, cleaner, no smoke to fill a room, and more. In my opinion the best way to add smoke. Guga, didn't you do this too? And didn't the smoked salt win?
3 foods I could eat everyday, 1 steak any cut any way. very versatile meat that can be done anyway imaginable. 2 pizza, numerous styles toppings ect. an infinite variety. 3 burgers, from smash burgers to stuffed burgers or just good old backyard grilling burgers.
I've been watching Your videos for some time now... Been doing some sous vide at few jobs (but never on a big scale) and started playing with sous vide at home (using thermomix as circulator xD). After watching this video I ordered smoking gun followed by... Anova circulator :D The convenience and playing with food starts now. Cheers for all the tips
Been using a smoke gun for a couple of years. Best thing ever. You can smoke pasta dishes with this thing and it's incredible. Pizza is fantastic. Eggs terrific. Shrimp. Crab meat. I mean everything even ice cream with the right smoke and ice cream combination. 😇
You can use a smoke gun to cook? I been using that thing for years to light........................ I mean to provide smells and stuff.
@PewDiePie ᨆ
My favorite is using Ben & Jerry's vanilla and then using a cherry smoke. Green apple smoke is also a favorite.🤗😇 any product with a lot of wetness soaks up the smoke really well and it's not a chemical type of smoke flavor it's actually smoke.🤪
Can you smoke cheese with it?
@@frostnight2680 yes. The cooler the cheese the more smoke it absorb. Chop it to thick slices or cubes for more exposed surfaces. Try to resist the urge of having it straight away. Give it few days in the fridge for the flavor to penetrate deep in the cheese.
Sounds extremely unhealthy
Gotta say man - Angel’s been on point with his guesses lately.
He can tell choice from prime, guessed the compound butter. He’s become a taste genius
I was just thinking the same thing. so nonchalant too.
Plot twist: He actually works as a Michelin taster agent
Just said the same thing lol . The last few videos he’s been so on point 🔥
His palate has really been trained by tasting all the experiments. More and more I think he could start his own channel.
He’s like a bloodhound
My family doesn’t understand my obsession with steaks lately!! Definitely so much to learn from Guga!!!
Just gotta have the right equipment, budget and ingredients and you're good to go.
Watch his videos on how to cook steak/meat with a dish washer, pan, oven etc
CONVERT THY FAMILY UNTO GUGA FOODS
Yeah it’s dangerous. My kids actually ask if I learned something from watching Guga whenever I cook something new.
Lol. Have you been sous viding? I feel like most people would find that to be extreme
if you watch Guga a lot you have to be obsessed with steaks!
"What if you don't have a grill? like if you live in an apartment? Well, just get your smoke gun and flamethrower..."
The apartment smoke detector be like: arghhhhhhhhhh
Smoke gun costs like 15€ from china..
Yeaaaa….
Two things to consider when cold smoking butter, or anything. It's better to do it in a bag than under a bowl, as most of the smoke will stick to the bowl/chopping board and not make it into the food. It's also several times more effective on liquids than solids, so I would suggest melting the butter in a jar or bottle, smoking it and then shaking it with the lid on. If you shake hard, you will see the smoke magically disappear (into the liquid)! You can also repeat this as many times as you want. And if you go to far and find the smokiness overpowering, just mix in some more butter after.
That compound butter looks good. Put the steak on a rack so the bottom gets some smoke, too!
Angel is really good at calling out what’s different between the steaks, he’s never too far off from what ever the experiment is . I wouldn’t mind seeing him on chopped chef or iron chef as a judge 🔥🔥
I've been watching both channels for the longest time. I have to say, Leo is an awesome addition to the videos. 👍🏻
about to try my first dry aged steak today along side with a control from the same loin, super excited 😊
For those that don't have a flamethrower cook slightly less time in the bath. Next pre heat oven on broiler mode then put steaks in a cast iron pan, put in oven sear one side flip steak repeat
The smoked sliced steak looks like it has the most potential for me personally. Maybe the trick is to smoke it for less time so it's not overwhelming.
Guga thank you for showing us that smoke gun I totally am going to use this with wood pellets for food and not weed for my lungs
How about a weed-smoked steak? That probably be the first steak that gives you "the munchies" 🤣
@@drewt1717 one experiment guga wont ever do lol
can you smoke weed with it? asking for a friend
let me know if you do this...
my God I'm so thankful to find this channel! just sous vide a tomahawk steak last night for the first time & it was AMAZING! been watching your videos non-stop now so thank you for that!
Loved this one. The fact that Angel guessed how the last one was prepared is cool hahah!
Guga! These look awesome! Something I’d love to see is a smoked compound butter with bone marrow, the cured egg yolk, and possibly some black garlic. Not sure how well those flavors would mix but I’d love to see what you guys think
Each one of those is it's own flavor king... makes me wonder if it would be super confusing on the ole tastebuds
You are a mad scientist.
@@drewt1717 worth trying though! Guga is all about the experiments and I think it would be a a crazy take on his butter of the gods
Sounds good, but I do prefer regular garlic to black garlic. I like savory more then sweet.
I have a Cameron stovetop smoker that uses wood chips (only a few tbsp will impart a lot of smokey flavor). It’s excellent for smoked wings, homemade bacon, potatoes, and all sorts of things. I’ve even used it to smoke tomatoes that were puréed and turned into smokey ketchup. And all indoors too!
Try doing a liquid smoke compound butter, will have the same effect and surface penetration but much easier to make and can better control the intensity of flavor
I did not expect that winner for the steak. Maybe I will look into a smoke gun. I was VERY interested in the dip because I just picked up that cast iron serving tray recently. I need to try that recipe. On another note, I'm not much for knives but yours are really great looking.
Guga, you do all these great experiments. But how do you keep track of what your best experiments were so far? You should consider incorporating some sort of grading system, so that you can go back to all of your experiments and rank them by how successful they were or how good the steaks tasted.
I normally like great steaks with no sauce... but I was waiting for Angel to dip a piece of steak into the cheese sauce!
this looks amazing!! that smoked steak with compound butter was screaming "I will blow your mind through the screen"
Props to the editing department for the subtle touch of the 'celebration' confetti all looking like wood worms!
Guga says try at home, I look the Breville Smoker Gun on ebay and it's 250 AUD, with shipping. Ouch. I guess I have to start saving, and that is the GUN only no pellets.
Next time try Cream of Jalapeño or Poblano or even Cream of Bacon for the queso!
It’s soooo good.
As Guga smoked everything else, I was waiting on a smoked whiskey cocktail.
Try Hoosier Hill Farm Hickory Smoke Powder, it's great stuff. You add it to a steak like you do with garlic powder and it adds amazing hickory-smoked flavor.
You didn't really mention the coffee in the tasting at the end? Was it not noticable?
Great idea and so easy to have sitting there ready ant waiting
Lol I get pumped every time guga says “I know they don’t look that good right now, but watch this!” 🔥
Guga, as someone who is trying to lose weight, keep your path!
I did the gnocci meal yesterday.. it was awesome!
Love you guys
Oh, yeah…I remember seeing Emilio’s new accessories shop on Instagram. Nice to see you trying it out!
Video idea: Pork battle. Iberico vs Mangalitsa vs Kurobuta vs Berkshire vs Jeju etc.
Smoke steak five minutes, then sous vide, then sear with smoked compound butter. Pair with Irish Champ (mashed potatoes with roughly equal parts mash and green onions by volume, the mash being very heavy on the salt, butter, and cream), and salt water steamed vegetables lightly torched, smoked for not more than a minute, and then tossed with sesame oil. A good red wine, dry but with some sweetness on the palate and pronounced acidity (not sour, but acidic enough to cut the richness and smoke) or an Irish red ale or stout like Smithwicks or Guinness to drink with it, and followed by a Creme Brûlée based on a custard flavoured with a touch of rose water, a hint of vanilla, and a dash of whiskey, and the sugar topping made from sugar smoked generously. Total cooking time: 2.5-3.0 hours at a fairly leisurely pace for one person cooking, assuming the creme brûlée custard was made the day before. Total cost: for dinner for two, should be able to keep it at less than $100 even with quite high quality steaks.
We have a place in Sadkatoon that cold smokes steaks for (I think) 24hrs. Even with no seasoning, just cooked in a pan and it's the best flavour
Hi Guga, fascinating work. Maybe you could try parmesan dry aged maybe mixed with a little butter so it sticks. Horseradish could be another good one since it worked really well with wasabi would be great to know if it works with something cheaper.
I plan on doing this on Friday with steak. I cold smoked some salmon with applewood before I did a sous vide on it a few weeks ago and it turned out fantastic.
YT needs a 10 second fast forward for every time Leo starts talking
Guga’s voice intonations when he’s listing instructions or ingredients crack me up
Smoked queso:
Smoked gouda
Velveeta cheese
Colby jack
Diced Jalapeño
Cream of Mushroom soup
Minced Red onions
Roasted tomatoes
Seasoned with guga rub
350 15 minutes stir
350 for 5 minutes
Smoked 5 minutes or more
Paired with crackers
I'd love to see "smoked after sous vide, before sear". I feel like that might hit a sweet spot.
I use a large spice grinder to break up the pellets I use in my Cocktail Smoker. It takes only couple seconds.
Those smokers are great! I like to put the meat raised on a rack to get some smoke on all sides of the meat. Works great with wings! Good video, I haven't tried smoked butter, but it sounds like I'm missing out! 😁
The BEST! I love you Guga 💪🚀
I can’t wait to do this, with smoked black garlic compound butter ❤️
I was thinking I should get my smoke gun out again. Haven't used it over the winter.
I over-smoked my compound butter attempt, so I'll have to try Guga's timing. Too long and the smoke turns a bit bitter because unlike in a smoker it's not being refreshed. I wasn't too impressed with the smoking a steak itself either, it just doesn't make enough of a difference to be worth it. Get better results just using smoked salt in a rub.
I really hope I wasn't the only one who wanted to buy the smoke gun for other purposes.
My first thought..
I've bn waiting for this!!! 😆 so happy to see all you guys together. I would love to see the behind the scenes video. I can just imagine the craziness already. Lol
Greetings from the netherlands. I love your videos keep it up
I've complimented it before, but Guga's knife display absolutely blows my mind.
I love to experience the excitement through you guys , even if I don't do it myself I get to know if it will or won't be good , thank you guga 😉💙
Now what you should do is top the steaks with the smoked cheese dip
Suggestion, a cheap coffee grinder might make short work of the pellets.
As always, amazing vid Guga & team! Mouth watering 🤤
Smoked butter? That's actually a great idea. I used to pre smoke my custom BBQ sauces with applewood. (I highly recommend doing two large trays of this for a whole hog pig roast btw((separate obviously)), i have a granny smith apple tree outside my house, getting a bit difficult to climb cuz the lower switches have been removed, lol, had to let it rest a bit)
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. ;)
Guga, you can find those wood pellets on Amazon and other web sites. They're pretty easy to find.
Actually Fat absorbs the Smoke. Therefore compound butter won as fat amount in that was higher than others.
crazy idea here: PMS - Pressurized Meat Smoker:
Step 1: get a smoke gun and pellets
Step 2: get a pressure cooker/container
step 3: get a air compressor
step 4: place the meat inside the pressure container and close it
step 5: send smoke into the pressure container
step 6: connect air compressor and send air inside pressurizing the smoke into the meat
step 7: leave it for 5 minutes
step 8: release air and remove meat from container
step 9 COOK AND EAT IT :p
This method infuses the smoke into the meat without removing the smoke from the container as a vacuum sealer would.
have fun!
Guga, cheers from Brazil!
I’d like to suggest an Idea, a Video with the 10 top side dishes shown in the channel.
Love the channel Guga. Long time fan. Keep up the good work
Angel is developing his palate fantastically!!!! I want to see Angel reviewing restaurants.
Use a fork to create deep ridges in the butter you get several times the area so you can decrease the time. Smoking the shredded cheese for your dip is the ticket to getting it done quickly.
I would've smoked the unmelted ingredients instead of after it was a melted glob. More surface area = more flavor.
I bought a plastic cloche and drilled a hole to fit the nozzle of my smoke gun. I've been using alder for smoking some of my dishes.
It'd be nice if you had a top with a cut out that fits the indoor smoker nozzle so that none of the smoke escapes. It would also save on smoke pellets. You should look into that Guga.
You can also break up the pellets with a "tobacco" grinder. Also that smoke gun looks fun to try with "Tobacco"
My friend Jason invented a cold smoker that was a smoke gun and container to keep the smoke in all in one
I've used oak chips gotten from barrels used from aging wine, beer, and other spirits that acts pretty good as a smoking medium. Might want to try some if you can get your hands on them, I used to be able to find them at a local store but at the time I was living in northern California so you might have a bit more trouble.
7:43 that's why my side piece said
1:00 will a peso and mortar work ?
2:29 Smoked compound butter
Can you use the smoke gun for a brisket after cooking it Sous Vide? I found a video with pork where Guga uses a smoker and the smoke gun. Would be nice to see that done with a brisket.
Please do a herb experiment! How much rosemary and thyme basting do you need to feel the flavour? Something along those lines.
Waiter:
-How much cheese will you like on your side dish sir?
Guga:
- Yes
You can get get the tropical spark coffee wood pellets for 13 bux on that one site that delivers all the time.
Guga, you should make a compilation of all your side dishes!
Yes, please!!!!🙏🙏🙏
Or just individual youtube shorts for them. He did do that for a few of them though so maybe it didnt work out.
@@Magmafrost13 yes, totally agree, hope guga listens!!
3:40 Smoked Guga, a preview of Dry-Aged Angel
You should do a wood battle. See which wood works better with beef, pork, and chicken.
Maybe do one smoke before after and use the compound butter
Hey Guga, I had an idea and I wanted your opinion. I'm a huge fan of fish and chips, and I was wondering if you could cook the cod sous vide, then batter it and fry it at high heat just long enough to make the batter crispy. Do you think that would be any good? I only just found out about this channel and the concept of sous vide cooking very recently, so I don't know a lot of the ins and outs yet, but I'm really curious and I want to learn. Keep up the great stuff, man. I'm really loving the videos.
I always imagine Guga playing that flute riff 😂
Now I will too
Guga can we have a video merging all you best videos: the best meat you ever used with the best butter you ever used with the best seasoning...
I live in an apartment and so this video was invaluable to me. Thank you very much!
Your right guga smoke does make everything taste better!
This bowl of cereal tastes amazing!
Cold smoke the steak, and use the smoked compound butter as well.
Guga, do you remember your video about using steak to season steak? Could you use the Pelicos from dry aging steaks to grind and make the seasoning???
Guga you should have a vlogging channel I’d love to see when you go shopping for ingredients or making food with everyone
Since you are testing trying to get the smoke flavor while indoors, you should try putting a bowl of smoke over a cast iron skillet while cooking the steak, The methods tried in this video either put the smoke one before or after the meat is cooked this would allow it to have smoke while it is cooking.
I think the last one was probably smoked a little longer which overpowers it a little. Also the sous vide process probably loses some of that smokiness making it a more subtle, yet, still pleasant experience. But come on. You cannot beat smoked butter. 🤤
Can you dry age a nice piece of meat inside a cheaper piece of meat to not have to lose stuff from the nice piece of meat to the pelicos?
could u do a video about all of the best steak methods that u have tried on one steak?
I was using my smoke gun and a great smoking box setup. But I switched to the smoked salt. Tastes great! Maybe better than real smoke. (technically it is real smoke). And soooooooooo much easier, cleaner, no smoke to fill a room, and more. In my opinion the best way to add smoke. Guga, didn't you do this too? And didn't the smoked salt win?
You can buy the pellets on Amazon
This technology keeps blowing my mind! I’m super excited about the duck video.
3 foods I could eat everyday, 1 steak any cut any way. very versatile meat that can be done anyway imaginable. 2 pizza, numerous styles toppings ect. an infinite variety. 3 burgers, from smash burgers to stuffed burgers or just good old backyard grilling burgers.
I JUST built myself a cold smoker out of an old moka pot. Great timing!
Been loving the videos, the steak, oh man looks good. Curious, but have you thought about a round table? It might be easier to share the dishes.
Made 100% indoor
**brings grill indoors**
Can use cast iron
when you use compound butter smoke essence work better that smoke the butter
Greetings from Abu Dhabi...love the videos, they don't come out fast enough lol
I've been watching Your videos for some time now... Been doing some sous vide at few jobs (but never on a big scale) and started playing with sous vide at home (using thermomix as circulator xD). After watching this video I ordered smoking gun followed by... Anova circulator :D The convenience and playing with food starts now. Cheers for all the tips
I always get so hungry when I watch these videos!