Sous Vide Basics: Cook steaks in MINUTES not Hours!
HTML-код
- Опубликовано: 3 июн 2024
- If you love steaks, you will love sous vide. The number one issue most people have with sous vide is that it takes a long time to cook. Today I share with you Delta cooking. This speeds up the process with similar results from traditional sous vide cooking. However it speeds up the process by alot.
Get yourself these tapes: amzn.to/46UMMuE
Use it to measure temp with an thermometer without having to open the bag. It will allow you to get used to the time and temp you need for delta cooking.
Buy Guga's Rub: shop.gugafoods.com/
Get my cook book: linktr.ee/shop.guga
* Become a MEMBER of SVE *
/ @sousvideeverything
-----------------------------------------------
SUBSCRIBE to This Channel
ruclips.net/user/SousVideEvery...
-----------------------------------------------
Subscribe to my Grilling Channel
ruclips.net/user/gugafoods?sub...
-----------------------------------------------
Subscribe to my NEW Channel
ruclips.net/user/guga?sub_conf...
-----------------------------------------------
* SVE MERCH *
Shirts: teespring.com/stores/sve
Cups & Boards: gugamerch.com/
-----------------------------------------------
* MAIL TIME Want to send something?
13876 SW 56th Street (№128)
Miami FL 33175
FOLLOW ME ON
TikTok: / gugafoods
Instagram: / sveverything
Facebook: / sous-vide-everything
*************************************************
THE EQUIPMENT I OFTEN USE IN MOST VIDEOS
* SOUS VIDE EQUIPMENT *
Joule Sous Vide Circulator: amzn.to/2Ii6SFy
Anova Precision: amzn.to/2PM1izx
Sous Vide Container: amzn.to/2merrsb
Sous Vide Container Cover: amzn.to/3rRhlga
My Stove: amzn.to/2DBwP2C
Steak Tray: amzn.to/2Uvoa8Z
Tongs Tweezers: amzn.to/2M6v3Gm
Best Chamber Sealer: amzn.to/2hGHYF8
Cheap Suction Sealer: amzn.to/2mtj1Oi
Chamber Bags: amzn.to/2fpvSzD
Suction Bags: amzn.to/2mXfSUO
Bag Holder: amzn.to/2vjBYp5
Mini Weight: amzn.to/2nF3Q2Q
My Salt: amzn.to/2tofZgN
Pepper Grinder: amzn.to/2BYhNiz
Grate Inside Container: amzn.to/2pKCxIS (mine is 10x15)
Affordable Rack System: amzn.to/326c5Ih
Stainless Rack System: amzn.to/2qu0eAK (Choose the right size for you)
**************************************************
* EVERYTHING I USE in one LINK *
www.amazon.com/shop/sousvidee...
**************************************************
* Meats by Grand Western Steaks
Their Website: bit.ly/2ConGtC
Use Code "GUGA" for 15% Off any purchase, no restrictions!
* For Personal Touch Speak to Rep. Emilio (305)310-0559
F.Y.I. They have picanha, TELL HIM GUGA SENT YOU!
* My Wireless Smart Thermometer *
CHEF iQ: pixelfy.me/ZOhaao
* My Smokers *
RecTeq bit.ly/3ZSZkAg
* TORCHES OPTIONS *
FLAMETHOWER: grillblazer.com/?ref=Guga
Use code "Guga" for 10% off
Small Torch: amzn.to/2BWYvv1
Searzall Torch: amzn.to/2meJLS7
Searzall Head: amzn.to/2mX8Pvl
* My Knives *
Every Knive I use is here: dalstrong.com/?ref=Guga
* OTHERS *
Induction Stove: amzn.to/36gCKrw
Hand Blender: amzn.to/3cF2HlJ
Blender: amzn.to/2n3IpKx
Food Grade Gloves: amzn.to/2lTd8H4
Glass Mason Jars 8 Oz.: amzn.to/2mSF6qm
Glass 7 Cup with Lid Container Kit: amzn.to/2onMYhB
* VIDEO EQUIPMENT *
Main Camera: amzn.to/2imsWSi
Drone: amzn.to/2jSbK7G
Gimbal: amzn.to/2ilc3HU
Main Lens: amzn.to/2AzKumn
Zoom Lens: amzn.to/2BMF7k8
Microphone: amzn.to/2jVU3UC
Slider: amzn.to/3kWlTOM
Voice Over Mic: amzn.to/2n69j1h
* My Music *
share.epidemicsound.com/wJ8n7
* If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-)
* We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
#cooking #steak #class 
Развлечения
Me and the team apologize, Below are Fahrenheit to Celsius conversion: ºF to ºC
120ºF - 49ºC
129ºF - 54ºC
130ºF - 54ºC
135ºF - 57ºC
140ºF - 60ºC
145ºF - 63ºC
150ºF - 65ºC
155ºF - 68ºC
My apologies to everyone using Celsius. This is a mistake on our part and should not happen again. Moving forward our videos will always have both.
155 is 58?
It’s okay Guga, people are just lazy. You can literally throw the conversion into Google! Eg: 135F to C. Simple. Keep cooking the best looking steaks on RUclips!
@@matthewhorwat7540"68"
@@EverlastingTorrhe's absolutely right
Freedom units are just silly
I can't be the only one willing to travel all the way to his house just to try his steak
You're definitely not the only one. I've also asked my husband to get me an immersion circulator for Yule. :D
Maybe kind of sounds like stalking to me…
I would love to do that. But yeah, I get what you mean.
I'd be the luckiest person in the world if I was able to eat his steaks and be in his video if in order to try the guga steak and huga twist food and side dishes.
I have made it the same way he does on the grill and boy is it good!!
How did Guga keep a straight face when he was explaining well done cook times? 😂😂
That's assuming he did it all in one take lmao.
I was surprised he wasn’t bashing people for it 😂
@@takumikuruzagi2519nah, he’s always nice about it, but he usually encourages medium rare
Hahaha I was totally waiting for a smart arse comment
He comes from a culture that eats food well done. It is popular in Latin America as well to cook steak or any meat well done.
Not for me, but it’s the case I promise 😂
I swear to god, if Guga opens a restaurant… it has the potential to become one of the biggest culinary events… ✨
I fully enjoy this style of teaching that Guga takes the time to do. Perfect to watch while having my cup of coffee
LITERALLY doing the same thing, watching it right now at a cafe' while sipping at my coffee across the road from work
guga could destroy most steakhouses out there, but he chose to stay at home and call himself a homecook. how can anyone dislike him, he's one of the best youtube cooks ever!
Honestly, this is a far better option. Restaurant biz is stressful. Making RUclips videos is way more laid back!
The super-cheap bagging method is to use Ziploc bags. Seal it most of the way, dunk it bottom-first into a sinkful of water. The water pushes the air out of the bag, and once you get the seal down to the water line finish sealing the bag. It's not a perfect vacuum, but it's good enough for government work and costs a hell of a lot less than a vacuum sealer.
After watching many of guga's videos and hearing about sous vide from several people, I bought a kit off Amazon . For less than 100$ I got 15 reusable vacuum seal ziplock bags with pump to seal, a heater with digital touchscreen control and a 12L container with lid. Two hours at 140 degrees and then seared in butter in a pan made the best steak I've ever had. McCormick's .Montreal steak seasoning only. The texture is soft all the way thru except the crust from the sear, the flavor is way more intense from retained juices and they're cooked perfectly all the way thru. I'll never go back
One of my bucket lists is to visit Guga's home, take a tour, and let Guga cook me some steak and a side dish. 😂
This tutorial format is so nice to watch!
Really like how specific you are with everything here. Thank you! Very informative.
If you haven't already done it, please publish a book/ PDF sharing:
EVERY cut,
EVERY size
EVERY temp
EVERY season
EVERY method.
You are the only one I would trust.
I started sous vide cooking following your videos, and I have now mastered the different techniques... thank you Guga, you are simply THE best!!!
This is a master class in cooking steak! I've got to try the express method for my ribeye cap steak!!!
🐠 DRY AGE IN CAVIAR!! 🐠
COMMENTED ON ALL YOUR VIDEOS
FOR 26 MONTHS IN A ROE! 2 YEARS+
Not how that works
I literally bought a sous vide stick just a few days ago. So perfect timing on this video.
I am going to try this tonight. Thanks for sharing. I'm looking forward to this!
Very well edited ! I liked this one a lot ! Great times !
Finalmente un video directo a lo básico. Adoro tus experimentos, pero realmente hacia falta uno o varios videos explicando lo básico. Muy, muy apreciado este video Guga. Un abrazo desde Puerto Rico!
Anything above medium rare is a crime. Guga!
Thanks, Guga! Gotta try this over the weekend!
Guga im from fl and recently found ur channel you taught me so much about cookin steaks i appreciate u my man hope much sucess comes urs way
Thank Guga.. it is hard to convince people sometimes. But have been using sou vide in a commercial kitchen for years. Not only for steak but chicken and fish. Especially salmon..
Thanks Uncle Guga. ❤
Philistine! NEVER, EVER cook salmon!
Learned something new today! Thanks Guga. Going to have to give delta cooking a try.
I've been watching you since you started SVE. I like all the vids you've done since the beginning but this really hit home with the comparison with reverse seer. I agree, true slower sous vide time and like 129-135 for a marbled thick steak is perfection. Keep doing what you're doing. Learned so much from you and turned 100's of people on to both your channels. Peace.
This was a very important video. Lots of info. I'm not new to your Sous vide videos but I learned a lot. Cheers.
Excellent video, guys!!! Thank you so much for posting it.
Loves these videos, they're more thorough
I waited so long for this class by Guga. Now I NEED to buy a sous vide machine!
I am seriously contemplating it! 🤣
When you get one, you will sous vide everything.
So great to see the advanced techniques you showed on this vid, those will come in handy I am sure.😀👏
I'm so glad I just stumbled accross guga!
9:58 Can you clarify, using the tape, do you use a meat thermometer to check the temp of the tape or something? Thank you!
Fantastic video, Guga is the reason I ever tried Sous Vide but now it's pretty much the only way I cook my steaks. I still need to buy the flamethrower so the grill has to do for now.
LOVE this longer form content
Learn alot from you, starting Sous Vide soon.
Great video. Thank you fur your wonderful videos
Great video Guga! - Thanks so much. - Cheers!
Guga is a great teacher
So good to see a Sous Vide video!!!
Will definitely keep the express method in mind but we don't eat steak A LOT so it's usually planned out at least a little and thus plenty of time to sous vide. I'm really starting to get the pan sear technique down, what temperature to use etc. AND COMPOUND BUTTER lol best thing ever
I appreciate you man, thank you for sharing your knowledge ❤
That animation at 3:24 was top class! 10/10 editor
Try searing first, then sous vide. And use a culinary torch with butane, not propane. Much less of a mess.
Get a sous vide bath, those wands with impellers are noisy. But you'll need to stir the water a couple of times until the water reaches temperature.
Working for Guga must be an absolute dream. I'm always jealous of these guys whether he's doing a video like this or even some of his goofy experiments.
I loved this style of video
Guga coming up with the clutch for us all to impress in the next dinner party...
Abraço Irmão!
Thank you, Gaga!
hahahaha
Thanks so much.
gotta love the description guy
I learned how to cook steaks so well because of Guga, now he shows me Sous Vide, oh yeah gonna change the time on my cooking
Great video!
Guga master class!? Huge!
Man, Guga, I wanna try all of these! Probably gonna do it in that order as well!!! My son & I was just in Tampa last week & I said, hmmm…. Wonder what Guga is cooking down there in Miami? Maybe one day we’ll get to meet all of y’all! We really Love watching y’all so keep up the Great Vids!
I think you should let it rest but where is the answer Guga? The suspense is killing meee! 😂😭 all steaks looked as yummy as ever! Thanks for another beautiful video! ❤
This was your best video in a long long time. Your videos are usually good, this was your highest production value, absolutely on brand and no Smut, no 'savaging' anyone else. Just great clear communication, with an excellent example for each thing you mentioned. One thing I think you should make or communicate clearer, is WHY it's so important to remove the moisture from a SV steak. Moisture is the enemy of a great crust because any moisture that is left on, the pan must evaporate prior to it starting to form a crust. It means the meat is in the pan longer, and then *may* overcook. One thing that is interesting for people to learn is that the reason when you put moist meat into hot oil, that it sizzles and splatters everywhere making a mess and burning you, is that oil and hot oil are not good together. A good example of this is to wet your fingers in some water and then flick it at a hot oiled pan.
Love you guga !
I dont know why u dont open restaurants world wide. U would make a killing. Ur channels and videos have already laid the foundation for success. U got this guga
I love your videos so much
Love to see your tips on thin steaks in any one your channels. I always get it wrong and it turns out too salty
Guga has the best and the luckiest team in RUclips history.
Thanks Guga! Also little suggestion also yo add centimeters when you use inches. Most of the world use centimeters and celsius
U changing up your style videos I like it
Guga, I am a long haul truck driver and I love all your videos on all your channels. Can you recommend a vacuum sealer and a sous vide cooker that I can use in my truck with a 1500 watt inverter? I really want to try this out on the road.
Gouga, as always love your videos. Is there a chance that "quick" method is going to screw things up for the gen pop? Maybe the wrong message when they are just trying to learn the basic sous vide? Love your channel.
I would love to see you do a review on the pepper cannon, if it works it would be great for steaks.
Guga’s dance after taking a bite of the fillet mignon just got me cracking up😂😂😂😂
I recently tried putting my 131 degree ribeye directly into an ice bath (while still in the bag) for 30 seconds. Im able to develop a heartier crust on the outside without fear of overcooking since i pre cooled the steak surface before searing. Have you tried this before?
Here’s an idea that may not be on your radar, how about some Pennsylvania Dutch cooking? I recently made a sous vide ham loaf that came out amazing but I’d love to see your take on it.
Thanks for putting F to C. Europe watches your videos too. .. 🙂👍🍺.. Cheers from Denmark ..
Cheers!
THAAAAAAANK YOU 😍🙌
Great info! Using the express method, can I add 1/2 hour to cook time if my protein is frozen like I do using the traditional method?
Searching for Guga Steak Restaurants lol DAMN THAT LOOKS DELICIOUS!!!
If using a searing torch (flamethrower), what do you recommend placing the meat on? Trying to figure out the safest pan / material for use with the torch.
More videos like this!
Ive never eaten a good steak in my life, all i had was overcoooked rubber thing, which was impossible to chew. I look at this and i love you man! Now you should come to Latvia and show us how to do this, or i will just emigrate and become your son!
I wish I could try a guga steak at least once in my life. Experiment or not. I just wish I would have the honor of meeting guga and becoming friends with him. To taste a great steak.
You know what I’d like to see is an episode that compares all the best compound butters Guga has made and decide on the king.
Thanks for the great tips, I've done sous vide for a long time, but haven't tried the express method on 65 C. How does the temperature tape works and where to buy it ?
Guga just bought the Vestra 3L sous vide cooker that you had on your channel. Do the same principles apply even though that unit doesn't use water? Also can you use it and add ingredients to it? Like say making Dong po rou where you need add water, spices and slow cook the pork belly after its cooked? Thanks in advanced.
Angel keeping it real as always. “I’ll take the filet” 😂😂
Sous vide is great but Reverse sear results in a superior crust IMO, since it dries the exterior while it come to temp, versus sitting in juices
What container are you using ? Thank you. Great video
Hey, Guga. These videos are awesome. Odd question: Is the water in the tank just normative tap water?
I think it is
Guga you did a fly by! :) How does the 3M Tape work to help monitor your temperature outside of the sous vide bag during the cook? Could you show how it works in another video? Please :)
Hey guga big fan here from UK London
I been following you for a while
You never said what temp to use to do the express sous vide method
Hey guga,
When using the sous vide express method on steaks, does the time change depending on the number of steaks used? Ex. One 1 1/2 inch vs 3 1 1/2 inch in the same bath???
Guga can you try cooking steaks on a Griddle? Would love your opinion and techniques to cook steak
need to start working for guga
Smoke over oak till 130 F internal. Sous vide for 2 hrs. Finish on carbon steel with butter n garlic. 3 methods combined to make the best steak money can buy.
whats your opinion on the Zwilling vaccum system? does it work for sous vide
Nice video, is there any reason why you can't vacuum seal a cordless thermometer inside the bag? I haven't seen that done yet. 😅
Hey Guga, how about a sous Vide care and maintainance video please?
I know medium rare is the ideal way to eat steak and while I do enjoy eating it in that preparation I actually prefer more medium to medium well with a good char crust.
Try the msg of Ghana onga cubes
"is that perfect or isnt that perfect" ... the answer is yes!!
Great video!! I could have just eaten and this video would have made me hangry because I couldn't partake. Also, what happened to Maumau??
who makes that hot plate? thanks..great video
I know I may be the odd man out. I don't like the thickness of filet minion. I always cut them in half. Same as prime rib, I don't like it as a roast. I want that Maillard surface. Gives me an Idea for an experiment...cook in oven then season again for the reverse sear? Maybe not, got time to do it twice you have time to do it right the first time. Guess I'll have to experiment. :) Love your channel Guga. You've inspired me and I'm grateful.
(Channels*) Both deserve respect.
Can you tell us the timings if using a frozen steak for the sous vide express method?