The steak CRUST I never knew existed!
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- Опубликовано: 18 май 2024
- Steak crust is one of the most important thing about a perfect steak! Today I discovered something called Kabiraji! It's from India and usually done in the streets with fish but I thought it would be perfect for steaks.
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#cooking #food #recipe 
Развлечения
I'm Indian but this is the first time I've heard of something called Kabiraji. India is so diverse that there's a lot of varieties of foods. Northern Indian food, East Indian food, West Indian food and lastly South Indian Food. And every region of these four types have their own unique twists so yeah, try them all! I'm sure if you google them, you can find a whole bunch of things to try steak with, even though majority of Indians (mostly people of the Hindu religion) don't eat beef (cow meat = no, buffalo meat = yes).
I was waiting for an Indian to comment on the steak. But you're right, Indian flavours are very good with a lot of dishes. I make curried Shepherds Pie (with ground beef) It's very tasty and honestly kind of perfect for it, beef and vegies in a thick curry gravy (ugh it's so good). But I am not oblivious to the idea that the dish would be sacrilegious to a good number of people.
Bro , kabiraji is a Bengali Indian food
We mainly use mutton in it
I had to remember that West Indian can also mean "Western section of India" since people often refer to the region my family is from as "the West Indies" or "West Indian". Gotta love how Columbus thinking the world was pear-shaped led to him misnaming an area of the world that people still call by the misnomer to this day. Thank you for providing that nuance though, I really do feel that people often assume that India has only 1 culture when it most definitely does not. I hope everyone else can learn from your comment.
My aunt is South Indian and I've never seen that either
i'm indian me and my homies love steak and in-n-out
I'm from Bengal, the home of Kobiraji, and I'm laughing my guts out. Well done! 😂😂😂😂😂😂😂😂
It's usually done with a Mutton or Chicken, marinated first & then coated in egg wash & crumbs. Later, while frying the Kobiraji takes place. Very popular dishes called the "Mutton Kobiraji" and the "Chicken Kobiraji" here in Kolkata. If you ever visit here, I'll be thrilled to give you a tour.
Not just guga.. u gotta give a lot of us a tour coz many haven't remotely heard about this style of cooking😅
Mutton or chicken? The most famous kobiraji dish is fish kobiraji
Me three
@@nilanjanaghosh7032 Mitra Cafe calling 😆😍😛
Guga you missed a chance to get Angel with a vegetable dish. You could have filled 1 with veg and kept the green stuff off it. And simply said since you are team no greens, this is yours
Getting Angel to eat some greens is a mystery quest lol.
Could have snuck in some veggies into his samosa side dish 😁
@@Samizouza Be a funny concept to sneak in veggies to make him eat :s
3:24 I always appreciate the sprinkling of fresh parsley to "be healthy". 😄
green = healthy
@@randomperson6597 Green = healthy. Angel = green = run! Angel = microgreen parsley = enough health for him.
"Show the muscle, please" LMAO 💀💀
Yes, India, famous for not eating beef
Not the whole country.
Make sure you don't offend our indian bros
Famous for a medieval ass caste system…..
Beef curry all over UK what you on about 😉
And it was the no 1 exporter of beef
Guga, you've tought me so much, i love learning from you! thank you for being amazing.
I love watching your videos when im eating
I am from India. This special batter(Kobiraji) for deep frying is only available in the city of Kolkata. The only thing I can say is that, the batter is still not runny enough, it Is thick when Guga fried. It needs to be stringy when you are frying it so that it gives the desired crust. Also the batter need to have 2 layers minimum when frying the meat whichis generally chicken or goat. It should have a crunch like no other. If you come to India and specially Kolkata you will find this at any street food shops.
I've been watching a long time, you are the reason I got a sousvide, really changed meals for family events for me! To the point now I rewatched alot of your videos and the one you did ketchup mustard and mayonnaise bakes in the oven, video or not you have to try putting your seasoning, mayonnaise, 2 drops of liquid smoke, and 2 drops of your favorite hot sauce. I let it sit in fridge for 24 hours before sousvide, after cook I dab dry like you always recommend, my only real difference for medium rare is that I sousvide for 3 hours at 127 then pan sear for 90 seconds on a crazy hot pan. I want to get a searing machine but I'm on the fence if I should go electric or gas, taste is the only consideration never the budget cause I mean enjoy it with family while your here cause you can't take it with you right
Hi Guga! You have got to try out Salsa Lizano from Costa Rica in your steaks, that is the absolute best salsa that there is for everything
Kabiraji is a popular in the Bengali region in India (aka East India) and I wish was popular in the USA as I love it. It's usually done with chicken, fish or mutton. I can never find it here as most Indian restaurants as they are all mostly Northern Indian (Punjabi to be more specific) with a few South Indian things like dosas. I wish there was more East Indian foods but like the Brits, Americans get a really specific version of Indian food; I mean the British national dish is chicken tikka masala which is funny as it didn't get much focus until the 90s. Wouldn't be surprised if most Americans have never heard of kabiraji and I am impressed by your knowledge of it Guga!! I love all sorts of Indian food and now I am going on a hunt for someplace that has a variety of options!
We had 2 southern indian restaurants in my town, and both had really good food, but they both went out of business sadly. The one we got buffet at and I remember everything being spicier than other Indian places usually do, and the other place I remember having a lot more fish dishes. We have a big India Market now, I love getting the various snacks, but I don't know what a lot of them are.
Dude, awesome video as always! That kabiraji seems pretty interesting, so I started down the youtube rabbit hole to learn about it. Seems like if you switched up your technique a bit you could achieve a much better texture (I think the strands are supposed to be much more fine for a crispy instead of crunchy texture). Instead of using a squeeze bottle, I see people dipping their fingertips in the batter and lightly drizzling using a specific technique/movement. Thanks for the new knowledge, definitely going to try this now!
The side dish looks soo good ima make some but add cheese in the filling > thank u for the recipe guga 🤤
Awesome to see Guga using the Indian Kobiraji method! Being from Bengal, it feels pretty cool.
Awesome video man 😎
Angel got dem GUNS!
First time commenting in this channel.. Kobiraji is a traditional bengali dish that actually goes with seafood, not so much with meat. The final product was similar, but some spices can can be obtained in india ONLY. It is pronounced ko (co) - bi (bee) - ra (Ra_ - ji (jee). Really glad to see niche food here. Try to visit Kolkata for the ultimate foodgasm. Seriously though, if you're are foodie and you haven't visited Kolkata in West Bengal, India, you're missing something. So visit and try this smorgasbord of food that only those who love to eat can create.
Another fantasteak video!
My wife and daughter got Alpha Gal, and have since found that emu and ostrich tastes a lot like beef. I cook those like steak sous vide, but wonder if I am making them as perfect as they can be. Would you consider doing a sous vide ostrich or emo stake for a video, for the many people who have AlphaGal? Thanks.
For "Samosa" you need the dough to have less moisture and the fry oil should be at a very low temperature, that's what makes the outer shell hard and crunchy.
4:00 my favorite part of Guga's videos! Other than the side dish! Btw do you think we forgot about MauMau? Please bring him back! Love these guys but I miss MauMau!
I think Mau Mau moved, so it's not practical for him to be in videos anymore. He's still on occasionally.
maumau had beef with guga
“Had beef…” I see what you did there…
Who askef
@@Psiilocybeoccasionally 😂
What a blessing to have your knowledge and try all kinds of crusts on steak I wish I could join it I’m suffering now more than ever cause I haven’t had anything to eat for a week and I still can’t eat anything cause I got all 4 of my wisdom teeth ripped out while I was awake😭😭😭I just wanna eat anything atp
I Love Sous Vide Everything Videos 💗
Im from West Bengal….house of kobiraji.. proud of you guga … come to India
Guga should try the danish gold sauce aka Remoulade with some deepfried meat and even try dryaging with it!
I swear it’s perfect for burgers, fries, fried meats and much more 🔥🇩🇰
Remoulade er Fransk.
I love whoever edits these videos XD
he loves you too, with all his heart♥
That kabiraji steak made me wanna eat the crust by itself! It looked so much like rice krispies like Leo said!
5:50 is going to live rent free in my head for a while lol
I need to find that beat he plays lol.
guga can I give you an idea for your next steak or experiment video? how try to marinate your steaks into a Mang Thomas SOUCE we use that for dipping our food here in the Philllipines and I know it's so flavorful you are gonna enjoy guga trust me
Guga, your side dishes are amazing! You need to make a cookbook.
He has a cookbook. 😆
so you didn’t see his cookbook in the background in many of his videos?
Until I saw the thumbnail, I never imagined I'd see Indian and steak in the same sentence. In other words, steak made Indian style.
EDIT: Now they changed it to Kobiraji Crusted Steak.
India is a large and diverse country -- about 200 million people may and do eat beef there. Further, India in 2023 was the second largest exporter of beef in the world, behind only Brazil.
DRY AGE IN OYSTER SAUCE
Never. Give up asking. He is never going to do it.
@MasterBlaster3545 you've never accomplished anything have you?
bro you’re not high on weed, you’re high on entitlement
Another delicious episode!
Make Barbeque Sauce Sous vide steak taste test!!!
I used to make Schnitzel using pork crunch as the crust/batter mix (three tray dipping, flour, egg and crust).
I'd be interested what you and the guys think of it or using it on steaks?
If you'd like a twist on that katsu, put about an equal part of blue cheese crumbles into the panko. Sear the steak in a cast iron or carbon steel pan, and then roll it in the panko. Have an oven ready at 500F, switch to broil, put the coated steak back in the pan, then into the oven. Keep your eye on the steak so it doesn't burn. Try that, Big Guy.
By the title of the videoI was expecting Guga to grind some Bombay Mix to create some sort of crust since I've seen other cooking channels use that method for making a fried chicken coating
Respect for the samosas my guy. Honestly the only reason I would have wanted you to do a veggie samosa?
Angel’s reaction to it lol
Have you ever considered adding measurements for the recipes?
Does Guga not share his recipes anymore? Specially I was looking for the side dish dough recipe.
I am from Kolkata and I have eaten chicken kabiraji , fish kabiraji and mutton kabiraji
But never in my life , I would have thought that Guga of all people will Steak kabiraji 😮😮❤❤
Kabiraji < Coverage cutlet, is actually Anglo-Indian in origin and from British Calcutta. Coverage refers to that crumbly, fluffy, eggy, deep fried blanket you wrap around your cutlets. It is not meant to be sliced through, but taken a bite out of and ground meat is best for it. The Coverage goes better with fish fillets that are softer than meat. It is also not meant to be rested that long, which can turn it soggy. Enjoy it hot, not warm.
6:35
Do was trying to make samosa but accidentally make someBosa which is popular in Saudi Arabia and Egypt
Phenomenal everybody phenomenal. Trust me on this. You gotta watch from the very 1st beginning til the very last drip of this video. Remember everybody the ending is put up the notch😜😂😂
the dipping sauce bowl for your side dish looks like a devilled egg in that overhead shot
Bro , kabiraji is a Bengali Indian food
We mainly use mutton in it
So happy to see Guga pick it up
Thank you Guga 👍👍
I looked at the Walmart near me and I haven't found your stuff for sale there yet?
should do a fusion of the katsu and the kabiraji
Hi Guga please try dry aging a steak in Chinese Glaze red tub 01, I'm 99% sure that you'd like the taste 😋😊❤✌️
Samosaaaa🎉🎉🎉🎉🎉favourite of mine in Kenya
Where can I find your recipes? I’d like a written recipe for the side dish.
Kabiraji is famous mainly in eastern part like Bengal and Odisha
Every video I wait for one moment (He knows his steak doesn't look that good now. But watch this). I mark out like it's the WWE. Guga is one of my favorite superstars.
"If flavour is the king, were going fried"😂 quote of the week!
Aww look at Momma Lori all dressed up! 💕💜
Thank you for using Greater Nepal map… cheers from Nepal
Guga, you should try pork rendang, or pork soto soup!
I understand your use of copious amounts of cilantro but I'm one of those that it tastes like eating soap. Any recommendation on cilantro replacement?
Wow never heard of this before....very interesting and I'm also Indian but also never been to India so I'm 100% sure I haven't tasted every style there is. There comes Guga to educate all the Indian diaspora about our cuisine huh? :D :D
7:37 should've had something flashed along the lines of "content cut for Leo's wellbeing"
i had some leftover waguy a5 i grounded it myself made that side dish was great
Chill out guys ... Its kabiraji and its an bangali way of cooking .... Khub valo ... It also represents india caz it belongs to west bengal.., but guga i reccomend u to do fish kabiraji it will blow your mind
Is this Video minimal accelerated? Sound seems to fast and high...
Hi Guga! Try using some Garam Masala on the mince meat for the Samosas! And try out a Joghurt Dip with some fresh mint. Delicious! Enjoy 😊✌🏾
definitely guga nailed samosa
Hey Guga, try using that filling as a burger patty.
I have one question, what if you will cook steak in sous vide, but without vacuum bag, just in water ????????????????
I have the impression that while not as important as protein, carbs are still important for growing muscles
Guga try new zealand steak and most expensive cherries in the world plus dry aging in fish sauce pls
Why do you not Sou vide then use a charcoal grill to get a crust?
Thnks for making samoosa☺☺
Actually, Guga, you could've maid a *Corriander Mint Chutney* as a Dip for the Samosa's. Other than that the samosa'a looked great.
2:00 his side dish has never pleased no one. 😂
Title for Guga's side dishes cookbook " Super Easy by Guga" 😂
Ok! Soooo much happening here. If Indians don’t know what this is. Look towards Kolkata my friends! Wow Guga! Beef kabiragi and beef samosa! MY GOD IM SALIVATING! Never expected this on your channel.
Guga was so happy when he said "it is eggs" lol
One video he should have a bunch of side dish experiments and have a steak side dish
Brine the steak in salt and baking soda solution for 30min then pat try fully and sear on a pan to get the best crust.
Japan actually has a deep fried steak culet, though usually the meat is cooked with the deep frying. It's served with dipping sauces and wasabi.
Guga has a guy for everything - meat guy, description guy, muscle guy... 😂
The video edit is different. The b roll is a bit fast and caotic. There is a lot to love appart from that, i love this videos
Angel’s hands are greatly built yooo
Guga there’s a chicken dish that’s cheap and easy to make you did on a video I been searching for weeks to find it .. was marinara and table cream for the sauce .. u put it on rice !! Can anyone please help me find this dish !!!
Guga i wanna see u make butter chicken(control) and butter beef(experiment) and butter pork(experiment). Im north east Indian.
Guga I challenge you make lemang!
try tandori marinade
No one:
Absolutely no one:
Guga: leta crust a steak with an Indian 😂
Another successful dish added to Goga's future Invasive restaurant! (lol) that I'd work at...
Guga is the Jamie Oliver for Indians
Your side dish is very similar to vetkoek (south African fried bread)
Guga - you throw around corn starch like anything. In my kitchen it's like handling C4 explosives....one wrong step and the kitchen is covered in the white stuff!
Your side dish is mince samoosas , but your dough is a bit thick but lookis good 🤤
I would like everyone to know that last night, for the first time, I succeeded in edge to edge medium rare on two beautiful ribeyes. I wish i could share the pictures with you. I'm so proud, and they were so tender. And it's thanks to watching Guga ^w^
My favorite thing about sous vide is the convenience. You can season the steak, then vacuum seal it, and put it in the freezer. Whenever you want one, take it out of the freezer and drop it straight in the sous vide.
Then, let it cook until you feel like eating. Could be an hour... could be 24+ hours... it doesn't matter. But the point is, you can drop it in the sous vide before you leave for work, and when you get home, you only have to sear it and eat it. The only thing more convenient would be having a personal chef at home.
@@hxhdfjifzirstc894 I did mine in cast iron on the grill, butter basted it with thyme and garlic. Gonna get a sous vide machine soon tho
yoooo guugaa I got an idea , you should try egg yolk dry aged steak idk maan it sounds guuud ; )
Kabiraji (KaviiRaji) is a Bengali dish, mostly fish is used for this dish
4:43 Has Guga actually slapped rice krispies on a steak before?
Side dish compilation
👇🏾
I don't think you have the technique on that one down Guga . The Kobiraji you showed from India has a totally different look and likely texture to what you made .
So...pause Leo..lol at the 7:58 minute mark.."You can tell there are bulges in it, that kind of poke out" lol...how you going to get on Guga for making jokes! Yall keep me rolling!