We all tried the UMAMI Egg Yolk burger!
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- Опубликовано: 18 окт 2024
- Everyone loves a good burger and today I tried to make the most UMAMI burger I ever done. That is to use egg yolk on burgers to see the greatest way to make a flavorful burger.
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#cooking #burger #sousvide
I love how Angel's role has evolved into the guy who gets to just eat and enjoy the food. Great work Angel, you've earned it!
Lol
I'd take that role any day lucky bastard :(
He does way more tho
And washes the dishes later also!
Angel knows that nobody gives a #$&* about the specific words they use when they react to how good the food is. He's just going to enjoy it, instead of acting for the camera.
Hey Guga, I heard there's a Japanese Dish "tofu hamburger steak", mixing tofu and the ground meat makes it soft and juicy. Maybe try do an experiement mixing Tofu with patties?
Hell, I'm not a huge tofu fan but I'd be willing to try that and I'd love to see that video
Interesting, I wonder if it works the same way as adding breadcrumbs
@@condor237 It should be better than adding breadcrumbs, which in my opinion simply blands out burgers and makes them drier. I'd try the tofu addition however. (You are reading someone who adds potatoes, sweet potatoes, and / or apples to meatloaf because I cannot STAND the breadcrumb-laden variety.)
I am willing to give this one a gander myself!
I sneak mushrooms into my family's burgers. Ground up fine, they make the burger super juicy
Damn it Guga, your videos release at around 11:30pm in Australia, and it always makes me have mad midnight cravings.
Make a run for the border!
@@hxhdfjifzirstc894 Of Australia? They're gonna need a wet suit.
@@iNegroTv And a chainmail suit over it
Just watch the video in the morning then, you don't have to watch right away.
@@mohamedhussein2780 thought the exact same thing lol
Here in Asia we use the already cured yolk from salted duck eggs from China or Vietnam. Many uses. Try it, it has more umami.
In Asia we eat undeveloped bird fetuses straight from eggs and I think it's beautiful
@@spicydiarrhea5662 balut is the stuff
@@AnabolicGoat Balut in a mystery meat challenge. . sounds good to me
@@spicydiarrhea5662 yep it's delightful
Arby’s periodically offers burgers as a limited item that are cooked Sous vide and then fried just like these. They are surprisingly good.
Can you imagine what would happen if a fast food chain was smart enough to offer Guga Burgers? The real deal, not some squished bun, grease ball in a paper sack, with Guga's name on it.
I was hoping near the end of the video you guys would give us your opinions on which burger with egg yolk is better.
We have to know!
You should use kimchi to marinade some dollar steaks, the results will surprise you!
I saw a video that people put shrimp in kimchi before starting the initial fermentation, and it resulted in “cooking” the shrimp.
I think he's done thayv
I remember he fermented ground beef with kimchi to make burgers, but not for a long amount of time, and he even advised not to try it at home.
Dry age in kimchi!
@@charlesr.8159 My authentic Korean kimchi book has recipes that call for raw oysters. I can't bring myself to do that.
Definitely looks tasty. I need to do the cured egg yolks.
These burgers look so delicious. I am so envious of Angel and Leo getting to taste test these burgers. They are so lucky... 🤤🤤🤤
Can you do a berbere experiment? Either dry-aging or seasoning for steaks would be nice. For context, it’s a spice commonly used in Eritrea & Ethiopia.
Guga, when I was doing the stuff that is called cutlet here (actually when you google cutlet u get slightly different stuff but it's not that important), I was prefreezing ground meat with all the spices up until the moment it became solid enough to be squished by vacuum sealer. And then I was able to seal it and cook it pretty easily in sous vide
Thanks guys, and Merry Christmas!! - Cheers!
Suggested technique tweak on the Juicy Luicy(yes, that's the proper spelling, according to Matt's Bar, where the concept was invented): Use a cured egg yolk to press a hollow into each patty. That way you have a little bed for the sous vide egg yolk to rest while you press the patties together.
Guga! I'd love to hear your opinion on the silicone rings for making sous vide burgers. Grinding your own meat and adding wagyu tallow for that perfect 80/20 blend, then sous vide and sear, makes for some super tasty burgers.
I wonder if you could just separate the yolks from the whites and then sous vide the yolks rather than cooking the whole egg first. Seems like it would be easier and then you'd have the whites for something else (egg white omelet or meringue maybe?). Regardless of how it's done, egg on a burger is fantastic.
In a Mason jar
@@convincedquaker You can sous vide in a freezer bag. A mason jar would not expose them to heat on all sides.
Guga, one thought I've had when watching you do the egg yolks in Sous Vide, would it not be easier to do at least the yolk alone on small plates inside a steamer?
You could separate the yolk from the white and do them with almost the exact same result since the temperature is just gonna stay at 100°C, then it is just a matter of for how long to steam them for the consistency you want.
Another thing I thought is, why not mix the grated cured egg yolk into the burger itself, by mixing it with the meat?
You could also fry the burger in the "Butter of the gods" and mix the remaining butter of the gods you used to fry the burger into your sauce, which would come packed with the taste of the meat as well.
Mixing meat with salt well ahead of cooking works for steaks, but for ground meat it's been proven it draws out moisture and makes the texture firm and the meat less juicy. Burgers should only be salted immediately before or during cooking.
🎯 And, he knows that. It's why he never recommended adding salt to his Guga's Rub mixture and said to salt separately.
I would say the perfect control burger would have been a burger with a simple sunny side up egg on the patty!
the control should be a 300 day dry aged A5 wagyu dry aged in egg yolks.
Guga knows how to satisfy our curiosity- and taste buds.
First egg i ever had on a burger was from a food street vendor in Korea. WOW! It was amazing Guga! Creamy like butter just like you said man!
Would love to see gugas take on breakfast sandwiches!
This video was amazing! Those burgers looked so good!! Your a true master Guga! Cheers
Now this is what I'm talking about. This is actually related to sous vide and expirimenting in a way that actually requires it to be cooked this way.
Feels like guga is so obsessed with American-Asian fusion crossover experiment.
It's really interesting to see an onsen-tamago inside the burger-patty without overcooking the yolk.
What about cure egg yolk in msg at some point? I have tried cured egg yolks from chinese store but I would love to see some yolks cured with msg. Guess uncle roger will love it too.🤣🤣🤣
You could add a small amount of msg to your curing blend. A little bit might enhance it, but not so much that you could taste it.
Description guy is knocking it out of the park on this one.
I love the editing when they make Guga’s voice high pitched like he’s on helium! 🤣 😂
When is cookbook going to be available? Ordered a bunch for xmas presents. It will be worth the wait.
Is that the new Guga rub that you've been working on or that's the same original Guga rub
Leo seemed louder today in this video and that’s when you know that thing is out of this world.
As every burger video ever
I know that Leo said, "gooey yolk" @7:54 but I first heard it as "That's a Guga Yolk!" lol
Haha, that's what I heard too.
You know what this is missing? A hollandaise burger. That butter and egg yolk(I'd skip the lemon) mix on a burger is amazing.
I add a squirt of bbq sauce to mine for even more caramelsation and that outdoor flavour... would love to see an experiment with different sauces as the binder
They contain salt. Adding salt to ground meat destined for sous vide is a mistake.
angel is just here to enjoy the burgers
Angel have the easiest job he just sit there and eat 😂😂😂
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. ;)
No yolk that was an egg-cellent video. Cracking stuff!!
Surprisingly fantastic. Love it.
Am I stupid for only realizing that this is just guga foods but in a bag? .... (and I've been subbed for well over a year to both channels)....
Guga, do the "hidden veggies" experiment. I hide mushrooms ground up in burgers. What veggies can you sneak into Angel's burger without him noticing
There's an african woman who does basics of her local cooking who dehydrates vegetables, pulverizes them in the blender. Powdered portabella mushrooms in meatloaf are amazing.
Because of guga i learned how to cook perfect steaks and so much more, so the least i can do is buy the guga rub! Can't wait to use it! Thanks guga!!!
I sous vide burgers then pan fry them briefly in their own fat or in ghee. I haven’t tried any tricks with egg yolks yet but now I’m tempted…
Dang it Guga! Why don't you live next to me!!! Looks awesome!
I used to work in the meat shops of two different grocery stores (both with different parent companies also), and at both, the ground meat in store was the expired meat/steaks/roasts that didn't sell. And if that ground beef didn't sell by the third day, it went to the hot foods department and they cooked it into something for the day. If we dropped something on the floor and a customer didn't see it, into the grinder it went. One way or another, you're buying the meat before we have to throw it out.
damn sounds disgusting, around here if you go to your local meat dealer you always get the freshest cuts as ground meat.
All the more reason to cook all ground meat via sous vide... Pasteurization.
Great idea!
I hope you’ll add Celsius measures along with Fahrenheit in the future. I know I can look it up, but…
He usually does. This video is missing the temperature and time graphic.
For guga pasteurizing advice, the amount of time to make the meat safe to eat is dependent a lot on how thick it is, bigger thicker cuts of meat will need more time, i believe theres a chart in the fda site that helps with that.
MSG always helps with that.
That chart is irrelevant. You want the chart specifically for sous vide by Dr. Douglas S. Baldwin. Free, online.
@@persnikitty3570 MSG has zero effect on pasteurization.
@@convincedquaker It was a joke on how MSG fixes everything. Guess you need more Uncle Roger in your life. 🤣
Guga made a Juicy Lucy with egg. Guga, gotta figure out the best Juicy Lucy burger now. Also, check out Korean UFO burger.
This hopefully will be in the book when I get it😁👍🏻
Seems to me, one could par-boil just the yokes after carefully lowering them into the hot water with a perforated shallow scooper for the same effect. No fuss and muss with the whites. Sous vide still sounds awesome, for this!
No surprise to me, egg yolk is AMAZING and overlooked in so many ways...thanks guys egg yolk needs more attention...
Sous vide yolks are the best. Very tasty with steak tartare aswell!
"Angel's description" LMAO.
Guga, you made my day!!! This is 🤩
"It's nice and pink inside just the way we like it"
-Guga, 2022
I am once again asking you to make Heston Blumenthals perfect burger! I wanna know if that burger grinding method makes any difference!
I keep meaning to try making some cured egg yolks to try on stuff, and I always forget to do it.
Why do I always watch this stuff when I'm hungry
Angel's description is on point!
Hey Guga! On your guga's rub shop page, the pork graphic under "Shake. Cook. Enjoy!" has a typo. should be before instead of perore.
No joke that burger with the yolk in the middle, is something I need to try.
i love this channel because its so familiar just like the main channel only difference its like an alternate universe
If there is one thing on my life that i will only eat, burger is my food.
Guga making me hungry again. I just finished eating man!
Remember back in the day when Guga used to say his rub wasn't for sale and would never be for sale so you could just make it for yourself?...
Yes. And, to salt separately from his rub.
@7:35 *Guga* is nattering on about the burger, but *Angel* is _eating_ like he was a snake eyeing a tree frog.
I know of a couple chain stores where it's safe to buy ground beef, if you enjoy burgers that are pink in the middle (medium or medium rare). Food City grinds their beef daily (except for the prepack tubes), as does The Fresh Market. Avoid Walmart, Kroger, Ingles, Whole Foods, Costco, and Sam's, or anywhere that only sells prepack. If you know for a FACT that your local grocery store grinds their own beef, talk with the butcher and ask them about their grinding practices and the beef freshness.
That's not the issue. Besides, there's no need. Just pasteurize it all via sous vide.
@@convincedquaker Yes it is, if you buy from a good butcher who grinds their beef daily, you don't need to sous vide.
Cured Eggyolks would probably be a nice topping on Ramen. Or fry them as a side dish.
Huuum, more and more Guga's amazing burgers !!!
Hi guga
Could you please do a burger video and adding grated cured egg yolks into the patty mix?
Looking forward to see that
I wonder if just placing the egg yolk between the patties is good enough skipping that first step it will cook the same when the pattie is sous vide
Too messy
Experiment I'm still waiting one: tea leaves. Specifically, I'd love to see Guga put lapsang souchong leaves in the sous vide bag.
Opening a bag of LS smells like opening a bag of jerky.
Hey guga. Quick hack. If you rub your fingers with over a garlic clove, you’ll be able to pick up the raw yolk without it breaking.
I wonder how it would taste if you cure the eggyolk in MSG sugar mix instead of salt sugar mix
Fuiyooo
on my burgers i only put cheese , pickles and guga sauce
the kinda burger I'm satisfied watching ppl eat on video LOL fkin pour hot oil over to melt the cheese LOL
Do you plan on selling that Rub spice to stores overseas as well? I love using spices in food but sadly I live in Brazil which is probably not anywhere close to where you live :<
People in general here love spices, so even if it doesn't become that popular, it's still gonna have a solid "fanbase" if u know what I mean haha
When and where is the first Guga's restaurant opening?
dayum bro if Angel doesn't start describing the food I think they're gonna replace him
Interesting to know that a egg yolk cooks at a higher temp than a steak
That looks like an awesome burger guga
“If your burger isn’t messy, you did it wrong”
Shortly after…
“It’s not that messy.”
Hey Guga, have you seen the accordion steak trend going on? apparantly it has a really good crust.
That was the first time i heard leo stuttered when describing. That shows how wonderful that burger is. Send me one please 😂
I would have made an additional burger. Simple burger, but the sauce would be hollandaise sauce (that for who doesn't know has egg yolks in it). 😁
Angel: less talk, more eat.
Yo whoever did editing work be it a guy or a few guys, one of the very best ever done on this channel, very well done. Or medium rare. Whatever gets you off
Noted either way
🤣🤣🤣❤️❤️❤️ the quietest ive Ever heard Leo and Angel! 😳👊🏼 love the crickets sounds!! ✨🎨✨ You Da Man Guga Bro 😍🏡🎓
Guga you have to try the Country Fried Steak burger!! Cou try fried bacon, country fried burger patty, country sausage gravy.... ❤
Good ol egg yolk juicy Lucy, you’re a genius
Guga, you should try fry aging a steak in garlic and rosemary with a butter binder.
I wanna make an honest comment here. I have been watching this channel for years because I A)love the channel and B) like to see how to do all of the things that get done here. I'm glad that we can buy Guga's rub now and I am planning to pick up at least one container to try it out so no worries there. But I am noticing that now that it's on sale, almost every video has a step that involves using the new mysterious rub that we don't know how to make and can only buy. And for me personally I feel like it's putting a bit of an unpleasant "sales" feel to the channel and it's taking away from both the honest family feel and the education aspects of the channel which were much of what kept me around for so long. I love the channel! But I wish this particular element would taper off a bit
In his older videos, he tells you how to make it....
Yeah, I got a bottle of his rub made after watching his videos, just not sure how different it is from commercial one
@@Bluefalcon888 I know about the older videos but this is a new recipe, he doesn't tell you how to make it, you have to buy it which isn't a problem by itself if it's a good product (which I'm sure it has to be because Guga is awesome) but if that's a major part of each recipe then that's a major bummer and it kinda gives a salesy feel to the videos which kinda turns me off to them a bit :/
Maybe.. “you can make it yourself or you can support the channel and order it, links down below.”
I bought some before the video it was announced on had even finished. It’s a really solid rub and it plays well with other rubs too. I’m super happy I can support Guga and have a new flavor in the kitchen.
@@TheDkbohde Problem is apparently it's a new recipe now and it's not the same as the one you can make. I don't know if it's 1% different or 99% different but if it's too different then trying to follow along with the "free" version could yield less good results. I'd have to test them side by side to know if it's a big deal or not but you definitely can't just make what he's currently using from any video he's posted so far which was my original point.
It's not a big deal if it's a once in a while thing but it just seems like ever since it went on sale all of a sudden almost EVERY recipe needs the rub when that wasn't really the case before. But like it's a new product so I get wanting to promote it too, I just hope it doesn't go on for forever
Guga went and did it again everybody
Meat noodles🔥 guga way👀
So which did they like better?
Make dry age steak coconut for 35 days and make dry age steak in black pepper with garlic powder for 35 steak and salt before cooking
Try this experiment
If you freeze the yolk then place it into burger and let the egg cook inside the burger sous vide will it be the same ?
Do you reuse that salt you used to cure the yolks? I would assume if safe to continue use. However perhaps of you used the salt to cure meat like presunto for example then it's probably best to get rid of it.
The eggs are pasteurized, but the salt/sugar is contaminated.
3:00 "a quarter tablespoon of mustard" proceeds to put in an entire tablespoon 😂👌 nobody in the history of food videos has EVER put in the tablespoon amount they say is going in
"nice and pink inside, just how we like it" 😂 dirty minds
The less Angel speaks, the better the food 🤣😂