I'mm give you a piece of advice @GugaFoods: taste testing MUST be done double blind or your results will be unreliable, because of unconscious biases, such as the knowledge that pineapple has protease enzymes that catalyze the breakdown of muscle tissue. I.e. tasters mustn't know what steak they're eating and they can't be informed until the entire experiment is done. Since you prepare and cook the steaks you need to discount yourself from the testing. I hope this will help in future testing and gives your channel a boost in experimental reliability.
Thats what I normally do, exept I have a powder that's processed from papaya fruit and contains the same enzymes that break muscle tissue down thats in pineapple. That way you don't get the sweetness in the final product
I’m a former orthopedic surgical rep and what was basically concentrated pineapple juice was injected into herniated disks as a non-surgical cure. Now does it dissolve tissue? Maybe too well. It was taken off the market as a few individuals were paralyzed as a result. I’d say pineapple juice works as a tenderizer based on the medical data. Betting a few wished it didn’t work so well. Denny
I just used the salt method and a similar cooking method. The best steak I've ever made. I've always taken them out of the package and thrown them in the oven. I used cheap steak tonight and it tasted like I just got it from a restaurant. Thank you!
DUUUUDE!!!!! this changed my life. i just tried this with blade steak. i used to wonder why they sold blade at all. i marinated in pineapple for and hour, washed, dried, seasoned and cooked on a 500F iron skillet with butter. nobody could believe it was blade steak. im going to have steak twice a week now.
I just came back from a few days at a lodge in New Zealand at the base of a mountain. The chef was amazing with meat. No matter which meat we had, including steak, it cut easily with a normal dinner knife. No steak knife needed. Perhaps that is the true test of tender.
I’ve learned that if you want to tenderize the meat, you should use papaya (purée). It’s does the same job as pineapple because of the enzymes, but does not leave any taste on the steak, like the pineapple does.
@@SKSFUNNYMOMENTS I may be late too but I think canned pineapple won't work at all because it doesn't have enzymes that fresh pineapple have, when you eat fresh pineapple you feel something pinching your tounge and when you eat canned one you do not have that feeling
3 tsp soy sauce (low sodium, unless you want more moisture out) 1 cup pineapple juice and half a squeezed lime 2 cloves raw garlic, sliced Steak, needled (aka Jacard) Gallon bag, 45 minutes. To this day the BEST steak marinade I've used. Makes even cheap cuts taste top-notch.
This could be subjected to bias due to the eater knowing which steak was tenderizered with which product. The best way to truly test is doing a blind test!
Hi my name is Fidel Fernandez Los Angeles County Coroner U helped me become an Author in the Journal of Forensic Science. It was this video that put me over the top. Thank u
So glad I watched this ! I've been struggling with my homemade sauces. Buddy mentioned ground pinapple, so here I am. Now after your video I can hardly wait. Thanks guys , love your video, well done! ..I used 1 inch fresh pinapple, crushed it up, 2-3 hrs later , Wow!, I couldn't believe the difference. Again thank-you
I've used pineapple puree for years to tenderize meats and it's by far the best tenderizer I've ever found. Just need to be sure not to let it marinate for much more than an hour though, it will turn meats into mush if left on to long. Been there, done that, got the T-shirt.
Good video. I have never seen this side by side comparison before especially when cut from the same piece of beef. The tenderizing agent is called bromelain and is the same agent in meat tenderizer. It's a very powerful enzyme...ever wonder why your tongue stings when you eat a little too much pineapple?? Bear in mind. bromelain levels in canned pineapple or pineapple juice are very low so don't use this. You need fresh pineapple. The highest concentration is in the core or stem.
When using a needle tenderizer you season it first because punching holes in it does nothing but punch holes and as with all steaks the biggest tip is you don't cook them ice cold. Letting them rest 5-7 minutes after coming off allows there juices to be released since the tissue contracts it's why they often shrink/thicken from a pre cooked appearance. A good sear is the key to juciness and that boiled effect come from starting out with a skillet/grill not up to temperature is also why they stick while cooking.Tenderizing is more about being patient than anything else but one secret is to know how to cut a steak after its cooked and the tissue has a grain to it so try it at an angle it makes a difference.
You guys change my life with this video I just cook to bone in beef rib highs and they were literally falling apart when they went from the seer to the ceramic coated cast iron Pan! What a beautiful thing. Happy to share my process and seasonings if your interested. Wow just insane! I wish I could post a picture but I can't figure out how
with the jaccard, you are supposed to use it then put it in a brine or marinade, the holes it makes allows the solution to go throughout the meat, they do this at the packing plants, mostly to larger roasts, and turkey, pork roasts , hams ,etc, same idea as an injector, it works pretty good
GOUGA!! THANK YOU! After watching a good few of your videos I have learned how to properly cook a steak. I actually tried the sour cream test at home, but with a slight change. I used French onion dip made with sour cream(we love onion). It was a winner here. Thank you!
Amazing! We use papaya because it has the same enzymes that is found in pineapples to break down the meat but the papaya has a very neutral flavour that does not get transferred onto the steak.
Not to be nit picky, but they are different tenderizers. In papaya it is papain and in pineapple it is bromelain. One or the other is found in many commercial tenderizers.
Happy Thanksgiving all. I got the idea to use Takii Umami seasoning to tenderize my steaks (instead of straight salt) from this video and I love it because it does the job and adds a nice depth of flavor that takes it to the next level. I liberally coat the steak and leave in the fridge for a couple of hours then wash it off and season it (be careful of how much salt you use if you use any type of salt for tenderness) and from there you can cook it however you like, my favorite being charcoal but sous vide steak is amazing too. Combine this with a Koji rice treatment of several days (I find 5-6 days with a wet Koji mixture works really well) and you'll never want to pay for a steak in a restaurant again cause you'll know yours is better.
Can you do another experiment on pineapple tenderizing? I would like to see the difference on steak that was marinated with puree made of fresh pineapple, canned pineapple, frozen pineapple chunks and store bought pineapple juice. Is one better than the others?
Another tip, any citrus liquid will tenderize any meat. Lime, lemon, pineapple, they all work, probably could even use kiwi. Pick the right citrus for your seasoning, lemon is about the weakest, lime goes great with spicier pepper flavors like chili, pineapple is probably good for a sweeter steak
Honestly, I don't get why are people always so confused about this. When you dry brine the steak with salt, it doesn't really get into it. It does its work while dry brining by pulling out the excess moisture and tenderizing the meat. If you just wash it off and then do not season it regularly, it will not have any saltiness to it. That's why you're seasoning it regularly afterwards.
Thank you guys so much for this guidance! I didn’t have time to go out and get a pineapple but I tried the salting method on some petite sirloin steaks and even my picky 2.5 year old was asking for more meat! Given that is the second best way to tenderize I really can’t wait to try the pineapple method!
Have you thought of tendorizing with the pineapple... then searing in a fry pan with butter and rosemary? It might remove the sweetness... i think im going to try this.. love the channel! Keep up the great work!!
Did the pineapple and your grilling method for Thanksgiving and it made steaks as good as I've ever had. I've never made a good steak. The Meater was great too! Thanks!!!
Love your videos and your family as well! One question, since I will be using pineapple from now on, if I buy a whole fresh pineapple I don't want it to go to waste..can I freeze the pineapple puree to use on future steaks? Or does it lose its potency? Thanks!
Definitely tried the pineapple marinade steak. My take, I feel as though if I let it marinade for a little over an hour it would come out a bit more tender. However, that was so good omg.
Or what if you let them marinade for one hour vs four hours vs 24 hours. Does it work better over time, or worse. And can you add anything to take it up a notch?
At some point, the pineapple (or papaya, if you want to get real) will just break down the steak into mush. No idea what that time threshold is, because I've never wanted to risk a steak.
After trying all these methods, gotta say this was my favorite: marinate in 1-2 spoons of sour cream for - 1 hour wash sour cream off mince onion + soy sauce + honey (measure to your liking) - marinate for 30 mins then let sit on rack till room temp, pepper it flash fry 1 min ea side throw in pan on low with butter + garlic and top with vent. 1 min ea side throw on rack on over open flame sear 30 sec ea side
You guys already made your minds up before tasting. Should have blind tasted, would have made it more interesting. Just to be clear, I love the idea of the video lads it was just a suggestion to make it more real for people to watch your judgements 👍
They were testing *tenderness*, so the steak literally falling apart is an indication of tenderness. The steaks were all from the same cut and thus the same quality. You are being nitpicky for no reason.
Meskarune Still disagree and it’s hardly being “nitpicky” it was merely an observation. You can clearly see they both couldn’t wait to try the pineapple one, they even said so, so it’s all about preference before they started. I stand by the blind taste suggestion, look at people who do it with coffee and wine - They are rarely correct in which is the more expensive one 😉
It's the bromelain in the pineapple that gives it its tenderizing ability, same ingredient used in powdered meat tenderizers such as McCormick's or Adolf's.
I like the reverse sear. I season with s&p and then rub with a crushed clove of fresh garlic. I don't understand garlic powder. With good steaks no tenderizing necessary for me.
Both pineapple and papaya contain enzymes that are called bromelains. These enzymes break down proteins into their building blocks making them easier to digest and absorb into our system. If you left the steak in either of these marinades long enough you would end up with a protein goo.
i would never ruin good meat by boiling it in a bag ... no matter what you call it ... it still ends up being BOILED meat which is equivalent to spam and velveeta.
0623kaboom, no disrespect intended with my comment to you. Sous vide is nothing close to boiling meat in a bag. The temperatures that are used are not half what it takes to boil water. It is a method that has been used for many years in professional kitchens and is tried and try. I can see where you would be skeptical at first glance but once you understand the method and use it, nothing else even comes close to the results it produces!
You should try a powdered meat tenderizer. They contain either Bromelain (found in pineapple) or Papain (found in papaya), which are enzymes that help tenderize the meat, along with salt and some starch to help form a good crust.
You can use the fruit, but it has to be fresh and it's not very convenient. Powdered tenderizers are shelf-stable, and actually improve the crust you get. As for leaving it on too long, that's definitely something you can do. Put some on a 24 hour sous vide top round one time, and the outside of the meat was literally disintegration when I took it out of the bag.
Hey Guga! What are your thoughts on a milk+butter+salt tenderizer? I just did one in the refrigerator for a couple of days, with some minced garlic added, and it seems like it turned out fantastic-it was incredibly rough cuts from an old steer of ours, but it had alot of flavor. I use milk to tenderize deer meat for a day or two. Not being the steak expert you are, though, I'd love to hear your thoughts/possibly see you make a video about it!
OMG! I just got finished trying pineapple. I also did a reverse sear for the first time. I even made a flavored butter. I did this on a CHOICE NY Strip and HOLY CRAP that was AWESOME! My eyes have been opened to a whole new world. Now going back to watch A LOT of your past videos..
Love the channel, great video. One suggestion is for this kind of experiment it might be better to keep it blind until after the tasting. Perception can too easily play a role in the results.
The steaks looks great! I would love it if you did a side by side comparison between sous vide and the Weber. You always ask "is it better than the Weber?" would be great to get an answer :)
That would be a great test. But, I can already tell you the results as I have done this many times!!! Sous Vide and Weber is the Perfect combination! The consistency of sous vide is untouchable. But if you want to see that video LET ME KNOW GUYS!
honey works as well as pineapple because they both contain similar enzymes which break down the meat personally I prefer the flavour with just salt and pepper
I read an article about methods of tendering meat, and the reason why pineapples make meat so tender is because pineapple juice has enzymes that can break down the proteins in meat, making it more tender.
1. Don't be rude, it's childish. 2. Pineapple contains the enzyme bromelain. 3. Papaya contains the enzyme papain. They DON'T have the same enzymes, the enzymes have the same effect because they're both proteolytic enzymes.
Thanks! I'll have to try the pineapple tenderizing method on a couple of $3.99 a pound Mexican T bone steaks that I stuck in the freezer 2 months ago because they weren't delicious or tender. The price was right but I didn't enjoy them without lots of A-1 steak sauce.
Using papaya works better than pineapple in my opinion. Just don’t leave it to long or the meat will disintegrate. Also the butter technique works great too. You completely glaze your stakes in a thick coat of butter. Let it sit in the fridge for 24 hours. You can remove some of the excess butter and throw it strait in the pan. You will have to season it while it’s cooking.
What if you salt it / pineapple it then while the steak is in marinade, jacard it so the salt / pineapple get pushed and reach the center of the meat quicker?
Well yeah, that's like the most important factor in tenderizing. I disagree with the way he cooks the steak in this video because he cooks it before he sears it but in my experience searing it to lock in the moisture and then cooking through produces a better result.
Hi Guga, first you are awesome, one of the greatest cookers that i have seen, second the pinaple is one of the "secrets" here in El Salvador and i think that many countrys on LATAM, cuz every old lady with a street food place buy the cheapest meet on the market and put pinaple to make it tender and softer, so you have a very cheap meet and very soft like a high price steak!!! but this video was amazing i didnt know that the salt can be use that way to meke it softer! thank you
dooder Agreed 100% This was a (fancy) hot mess. Also agree about the cooking method. I personally like to sear in the juices over the coals then finish cooking it to temp indirectly on the "cooler" side.
Interesting. I bought a big, thick top round and was saying that a local butcher back in my younger days used to offer to dip the steaks in papaya juice that acted as a natural tenderizer. My 22 year old son said maybe pineapple juice would work to change the structure of the because of the acidity. I taught him to cook in his early teens, and he took a foods class in high school. I might have to buy a nice pineapple. Thanks for sharing.
Cheap steak tacos? Low cost stew meat that you buy already cut up and then marinate with the pineapple. Skirt steak around here is way too expensive now.
Next video is to marinade 3 steaks with pineapple. The 1st steak marinade for 1 hour. The 2nd steak marinade for 4 hours and the 3rd steak marinade for 24 hours and give us which marinade method is better.
I made the mistake of doing a whole sirloin and I used marinated for 1 hour. I rinsed all steaks thoroughly. I put the rub on a couple steaks and grilled two hours later. The outside of the steak was disgusting. The meat was like a pate' on the outside and gave it a disgusting texture. Later, i used a knife and scraped the dissolved flesh off of the steak then froze them. I don't know if that did the trick but I am hoping so. I would suggest you try one steak for a very short marinade like 30 minutes.
PT111111 - I liked the video but I kept thinking the same. Like, you cut it from the same slab of meat, pineapple is sweet, coincidentally the pineapple meat was the only one that tasted sweet, yet... you want to claim it’s not sweetness from the pineapple. I don’t see how that makes a lick of sense.
He meant that even tho the sweetness comes from the pineapple yet the steak doesnt give you a pineapple taste but instead just a sweet steak taste. It was important to him to point out that it doesnt extremely ruin the own steak flavour with pineapple taste and that is why he said it so often. At least this is how I understood him
The enzyme in question is paipan. It's a protease that digests meat proteins. That's what's going on. It is available in pure forms if you wish to use it and avoid host plant flavors.
Yes not too long with pineapple...also papaya is good...the enzymes break it down but not too long and do it at room temperature if the meat is too cold it wont work....thx for the video.
![Eminem - Temporary (feat. Skylar Grey) [Official Music Video]](http://i.ytimg.com/vi/ZaK9Wi5ho0o/mqdefault.jpg)
Have you see tenderizing experiment 2? Check it out ruclips.net/video/eWExOPF0bp4/видео.html
Would if you used the pineapple in conjunction with the Jaccard? Even more tender or too much, ie mushy?
I'mm give you a piece of advice @GugaFoods: taste testing MUST be done double blind or your results will be unreliable, because of unconscious biases, such as the knowledge that pineapple has protease enzymes that catalyze the breakdown of muscle tissue.
I.e. tasters mustn't know what steak they're eating and they can't be informed until the entire experiment is done.
Since you prepare and cook the steaks you need to discount yourself from the testing.
I hope this will help in future testing and gives your channel a boost in experimental reliability.
Guga Foods j
Guga Foods : So how long do I let the steak marinate in the pineapple ?
You kmow whay i like about your channel your voice it reminds me of of the father at our local church nice
Seeing the progression of this channel from years ago till now is wholesome. Happy to see what hard work and determination can do. Go Guga!
I wish I could go back in time to experience that!
If somebody had no context and started at 4:15 they’d be so confused lmao
Jonathan Lammey omg this pineapple is falling apart
LmAo
got a chuckle out of me.
LMAO!!! I went to that point in the video (after watching the whole thing of course) and could not stop laughing! You are SOOOO right, LMFAO!!!!!
This made me laugh
1. Take a regular steak. 2. Treat w/ Jaccard. 3. Cover in salt. 4. Place in dish and cover with pineapple juice.
Thats what I normally do, exept I have a powder that's processed from papaya fruit and contains the same enzymes that break muscle tissue down thats in pineapple. That way you don't get the sweetness in the final product
@@TitsMcGeesterwhat's it called please?
@@TitsMcGeester That enzyme, bromelain, is also what is used in all powdered meat tenderizers.
@@nathanialtrebaolclark1915lol, yes that is what I use😂
@@TitsMcGeester you can also just use papaya
I’m a former orthopedic surgical rep and what was basically concentrated pineapple juice was injected into herniated disks as a non-surgical cure. Now does it dissolve tissue? Maybe too well. It was taken off the market as a few individuals were paralyzed as a result.
I’d say pineapple juice works as a tenderizer based on the medical data. Betting a few wished it didn’t work so well.
Denny
Crazy ppl, injecting acid in their body, uhh. I can't even eat it without a red rash around lips.
Little did he know, Guga Foods is better as his main channel.
N K agreed
fax
Big Fax, No Printer
Lol
HE HAS OTHER CHANNELS!?
I just used the salt method and a similar cooking method. The best steak I've ever made. I've always taken them out of the package and thrown them in the oven. I used cheap steak tonight and it tasted like I just got it from a restaurant. Thank you!
E
DUUUUDE!!!!! this changed my life. i just tried this with blade steak. i used to wonder why they sold blade at all. i marinated in pineapple for and hour, washed, dried, seasoned and cooked on a 500F iron skillet with butter. nobody could believe it was blade steak. im going to have steak twice a week now.
So chuck steak would work too?! Dude that’ll be awesome for my diets now
Try kiwi 🥝 have the same effect of pineapple without adding any fruity taste to the steak
@@mrco0ol1490 thank you for your input, it has been noted!
What is blade steak
@@mrco0ol1490 the fruity taste is good it makes it sweet
dude, respect for just doing it all at once and showing us all. Very informative.
I just came back from a few days at a lodge in New Zealand at the base of a mountain. The chef was amazing with meat. No matter which meat we had, including steak, it cut easily with a normal dinner knife. No steak knife needed. Perhaps that is the true test of tender.
Kazzana where were you staying?
I’ve learned that if you want to tenderize the meat, you should use papaya (purée). It’s does the same job as pineapple because of the enzymes, but does not leave any taste on the steak, like the pineapple does.
We did this with flank steak for cinco de mayo tacos last night. Marinated for about 20 minutes. Was SO perfect!
I love you guys because i tried the pineapple version and fell in love.
Hi i may be late but do you think it will taste the same if i buy canned pineapple
@@SKSFUNNYMOMENTS I may be late too but I think canned pineapple won't work at all because it doesn't have enzymes that fresh pineapple have, when you eat fresh pineapple you feel something pinching your tounge and when you eat canned one you do not have that feeling
3 tsp soy sauce (low sodium, unless you want more moisture out)
1 cup pineapple juice and half a squeezed lime
2 cloves raw garlic, sliced
Steak, needled (aka Jacard)
Gallon bag, 45 minutes. To this day the BEST steak marinade I've used. Makes even cheap cuts taste top-notch.
Than you
I agree with this. I use a similar one and I agree completely
leave out the garlic
garlic is the best. lol suppose if you don't like it then don't add it.
Alejandra y Alan Bowman you are in the minority as a garlic disliker
This could be subjected to bias due to the eater knowing which steak was tenderizered with which product. The best way to truly test is doing a blind test!
Somebody suggested a blindfold, but I guess they would have needed an executive producer to assist. But I think it is a great idea :)
Excellent point!
What a maroon Nice one 😂
I totally agree with this point
What a maroon 。。。。。
Just did the pineapple method, my God that is hands down the beat steak I have ever had let alone cooked!!! Thank you so very much!!
Green unripened papaya is used to tenderize meats the same as pineapple.
Both are put into south pacific marinade.
legends says he still pouring salt on the steaks
Lol
Do you both have the proper papers to be working for RUclips in the USA? If not, please tell us what country this was filmed in
racist!!!!!!!!!!!!!
@@lindalotlizard9575 why is it any of your business?
Hi Jason Stump, you have aroma of being an illegal yourself! We need to build the wall to keep people like you out of this country!
Hi my name is Fidel Fernandez
Los Angeles County Coroner
U helped me become an Author in the
Journal of Forensic Science.
It was this video that put me over the top.
Thank u
So glad I watched this !
I've been struggling with my homemade sauces. Buddy mentioned ground pinapple, so here I am. Now after your video I can hardly wait. Thanks guys , love your video, well done!
..I used 1 inch fresh pinapple, crushed it up, 2-3 hrs later , Wow!, I couldn't believe the difference. Again thank-you
I've used pineapple puree for years to tenderize meats and it's by far the best tenderizer I've ever found. Just need to be sure not to let it marinate for much more than an hour though, it will turn meats into mush if left on to long. Been there, done that, got the T-shirt.
wow, it's hard to imagine a strip steak getting mushy, but thanks for those tips!
Next time you can try PAPAYA, same thing, I use both methods to tendency all meats last 40 years. Nature and feel health
@@mailtoray Don't waste a good papaya like that! ;)
Mine turned to mush in a hour next time I will do 30 minutes.
will it affect the taste though?
I will be trying this tonight on some chuck steaks! Thanks, guys!!!!
Good video. I have never seen this side by side comparison before especially when cut from the same piece of beef.
The tenderizing agent is called bromelain and is the same agent in meat tenderizer. It's a very powerful enzyme...ever wonder why your tongue stings when you eat a little too much pineapple??
Bear in mind. bromelain levels in canned pineapple or pineapple juice are very low so don't use this. You need fresh pineapple. The highest concentration is in the core or stem.
When using a needle tenderizer you season it first because punching holes in it does nothing but punch holes and as with all steaks the biggest tip is you don't cook them ice cold. Letting them rest 5-7 minutes after coming off allows there juices to be released since the tissue contracts it's why they often shrink/thicken from a pre cooked appearance. A good sear is the key to juciness and that boiled effect come from starting out with a skillet/grill not up to temperature is also why they stick while cooking.Tenderizing is more about being patient than anything else but one secret is to know how to cut a steak after its cooked and the tissue has a grain to it so try it at an angle it makes a difference.
You guys change my life with this video I just cook to bone in beef rib highs and they were literally falling apart when they went from the seer to the ceramic coated cast iron Pan! What a beautiful thing. Happy to share my process and seasonings if your interested. Wow just insane!
I wish I could post a picture but I can't figure out how
with the jaccard, you are supposed to use it then put it in a brine or marinade, the holes it makes allows the solution to go throughout the meat, they do this at the packing plants, mostly to larger roasts, and turkey, pork roasts , hams ,etc, same idea as an injector, it works pretty good
GOUGA!! THANK YOU! After watching a good few of your videos I have learned how to properly cook a steak. I actually tried the sour cream test at home, but with a slight change. I used French onion dip made with sour cream(we love onion). It was a winner here. Thank you!
I take a vitamin every day. It's called a Steak!
i came across guga a couple days ago... and i have been binging on his vids ever since then hahahahaha
saporousLIFE Haha wow! That’d be a dream come true, huh!? I’m envious.
Wait in real life??
look at sous vide everything lol
Less do et
What if you do all of them on one steak
It becomes streak Saitama
it eats itself
Nothing Less black hole
Steak turns into my dad
@@Dangerously2014 🤣🤣🤣🤣
Man I wish I was your friend or nephew so I could come over and try these amazing looking steaks.
Amazing! We use papaya because it has the same enzymes that is found in pineapples to break down the meat but the papaya has a very neutral flavour that does not get transferred onto the steak.
WOW that is fantastic tip. I had no idea papaya works also.
I think most of us pineapple is easier to find
Not to be nit picky, but they are different tenderizers. In papaya it is papain and in pineapple it is bromelain. One or the other is found in many commercial tenderizers.
use raw papaya not fully ripen.
You can also use honey
Happy Thanksgiving all. I got the idea to use Takii Umami seasoning to tenderize my steaks (instead of straight salt) from this video and I love it because it does the job and adds a nice depth of flavor that takes it to the next level. I liberally coat the steak and leave in the fridge for a couple of hours then wash it off and season it (be careful of how much salt you use if you use any type of salt for tenderness) and from there you can cook it however you like, my favorite being charcoal but sous vide steak is amazing too. Combine this with a Koji rice treatment of several days (I find 5-6 days with a wet Koji mixture works really well) and you'll never want to pay for a steak in a restaurant again cause you'll know yours is better.
Use the Jaccard, then marinate in pineapple & onion for 45 to an hour 🔥🔥🔥🔥🔥🔥🔥👌🏾
Can you do another experiment on pineapple tenderizing? I would like to see the difference on steak that was marinated with puree made of fresh pineapple, canned pineapple, frozen pineapple chunks and store bought pineapple juice. Is one better than the others?
Another tip, any citrus liquid will tenderize any meat. Lime, lemon, pineapple, they all work, probably could even use kiwi. Pick the right citrus for your seasoning, lemon is about the weakest, lime goes great with spicier pepper flavors like chili, pineapple is probably good for a sweeter steak
What if we are sugar free ?
what about vinegar
"Tastes amazing! But it's not tender!" that cracked me up. Great video, gentlemen!
Guga the type of guy to tenderize a steak with salt, and then wash the salt off, and then season it with salt.
Honestly, I don't get why are people always so confused about this.
When you dry brine the steak with salt, it doesn't really get into it. It does its work while dry brining by pulling out the excess moisture and tenderizing the meat.
If you just wash it off and then do not season it regularly, it will not have any saltiness to it. That's why you're seasoning it regularly afterwards.
@@erikamichelova8645 this guy sucks at cooking
😂
LMAO. That's how you're supposed to do it. 🤦
Thank you guys so much for this guidance! I didn’t have time to go out and get a pineapple but I tried the salting method on some petite sirloin steaks and even my picky 2.5 year old was asking for more meat! Given that is the second best way to tenderize I really can’t wait to try the pineapple method!
Have you thought of tendorizing with the pineapple... then searing in a fry pan with butter and rosemary? It might remove the sweetness... i think im going to try this.. love the channel! Keep up the great work!!
Did you like it?😂
Make milk steak it's my favorite. Also I love magnets
I love boiled denim, but hate people knees
So put pineapple and salt together for one hour, then rinse, then use the tenderizer machine (jakar?). Done. 😎
Steak soup!
So using all three tenderizer ; pineapple + salt + spiky hammers when cooking half an hour stew with dollar beef. I can see myself doing that...
I going to try the Jaccard first, then marinate with the pineapple. Should be melt in your mouth good.
Great demonstration, very informative. Question: Can you use canned pineapple to marinate the steak also?
We can tell you're from FL when your patio ceiling fan is almost literally crying!
That is right... the hurricane destroyed that fan and I need to get it fix one day....😂😂😂
Guga Foods if I lived near you I’d trade repairing anything for some of that good food you always make. LOL!!
Neil Henne also in background there was a coconut tree
If you keep looking hard, you will see the hurricane shutters somewhere...
Lol the way his nephew talks aswell
Did the pineapple and your grilling method for Thanksgiving and it made steaks as good as I've ever had. I've never made a good steak. The Meater was great too! Thanks!!!
Love your videos and your family as well! One question, since I will be using pineapple from now on, if I buy a whole fresh pineapple I don't want it to go to waste..can I freeze the pineapple puree to use on future steaks? Or does it lose its potency? Thanks!
Definitely tried the pineapple marinade steak. My take, I feel as though if I let it marinade for a little over an hour it would come out a bit more tender. However, that was so good omg.
Man your nephew is lucky to have such a cool uncle! Going to try the pineapple sometime, cool channel sir
Guga has grown. Angel has evolved.
I would like to see you try the pineapple on some bargain-basement chuck steaks and see if they come out tender as well.
Great idea.... Love it.
Or what if you let them marinade for one hour vs four hours vs 24 hours. Does it work better over time, or worse. And can you add anything to take it up a notch?
So, Jacquard + salt + pineapple + frozen overnight = supertenderized!
At some point, the pineapple (or papaya, if you want to get real) will just break down the steak into mush. No idea what that time threshold is, because I've never wanted to risk a steak.
this makes me want to make some steak ... my mouth waters
After trying all these methods, gotta say this was my favorite:
marinate in 1-2 spoons of sour cream for - 1 hour
wash sour cream off
mince onion + soy sauce + honey (measure to your liking) - marinate for 30 mins
then let sit on rack till room temp, pepper it
flash fry 1 min ea side
throw in pan on low with butter + garlic and top with vent.
1 min ea side
throw on rack on over open flame sear 30 sec ea side
You guys are killing me! Those steaks on this show and others always look delicious! Thanks for all your vids! I’ve been trying out your ideas.
You guys already made your minds up before tasting. Should have blind tasted, would have made it more interesting. Just to be clear, I love the idea of the video lads it was just a suggestion to make it more real for people to watch your judgements 👍
You could see the pineapple steak falling apart, so I don't think the results would have been different.
Meskarune Disagree, the quality of steak and taste is judged on much more than it just “falling apart”.
They were testing *tenderness*, so the steak literally falling apart is an indication of tenderness. The steaks were all from the same cut and thus the same quality. You are being nitpicky for no reason.
Meskarune Still disagree and it’s hardly being “nitpicky” it was merely an observation. You can clearly see they both couldn’t wait to try the pineapple one, they even said so, so it’s all about preference before they started.
I stand by the blind taste suggestion, look at people who do it with coffee and wine - They are rarely correct in which is the more expensive one 😉
I agree that they should've blind tasted it because their minds are fixed in the pineappple
It's the bromelain in the pineapple that gives it its tenderizing ability, same ingredient used in powdered meat tenderizers such as McCormick's or Adolf's.
People think they're allergic to pineapple because it it irritates their mouth, smh I tell them its the bromelain
I was allergy tested pos for pineapple. There goes your hypothesis.
Also used in the $1 steaks at the Dollar Store's
Alternatively, you can use tamarind juice and salt instead of pineapple.
Guga from 5 years ago (with hair????) - You were on GMA today! 😁
I like the reverse sear. I season with s&p and then rub with a crushed clove of fresh garlic. I don't understand garlic powder. With good steaks no tenderizing necessary for me.
Hello Guga quick question how long should one tenderize a new york stip cut stake stay in the pinapple solution for best flavor and tenderizing.
Both pineapple and papaya contain enzymes that are called bromelains. These enzymes break down proteins into their building blocks making them easier to digest and absorb into our system. If you left the steak in either of these marinades long enough you would end up with a protein goo.
Papaya contains the enzyme Papain
OMG - I tried the Rock Salt...steak tasted like salt. It was tender, but the salt flavor over took the meal.
Good video my friend. Nice variety of methods. I look forward to seeing you try my salt method on a chuck roast sous vide!!!! Keep up the good work!!
You better belive it Jspell,.... I have it on my list.
i would never ruin good meat by boiling it in a bag ... no matter what you call it ... it still ends up being BOILED meat which is equivalent to spam and velveeta.
0623kaboom, no disrespect intended with my comment to you. Sous vide is nothing close to boiling meat in a bag. The temperatures that are used are not half what it takes to boil water. It is a method that has been used for many years in professional kitchens and is tried and try. I can see where you would be skeptical at first glance but once you understand the method and use it, nothing else even comes close to the results it produces!
0623kaboom you obviously have no understanding of it. There’s no boiling involved in sous vide at all.
Thank you guys for this experiment. I have read all the comments and I will try the Papaya tonight.
I am excited to try the pineapple. Hey you have great effects. Good video.
Salt. The ancients used it, salted-cured meats, preserve meats. From fish to meat. Does the job.
it also tastes much better as the salt penetrates the meat fully if left long enough.
I had no idea this wasn't your main chanel
You should try a powdered meat tenderizer. They contain either Bromelain (found in pineapple) or Papain (found in papaya), which are enzymes that help tenderize the meat, along with salt and some starch to help form a good crust.
or use the fruits themselves just some mango aswell and youll get the best out of it
I think you can use honey too.
Steak isn't meant to taste like fruit. This would be the purpose in not using fruit.
It's good, but you need to be a bit careful with that stuff though. Leave it on too long and the meat will turn to slimy paste!
You can use the fruit, but it has to be fresh and it's not very convenient. Powdered tenderizers are shelf-stable, and actually improve the crust you get. As for leaving it on too long, that's definitely something you can do. Put some on a 24 hour sous vide top round one time, and the outside of the meat was literally disintegration when I took it out of the bag.
I live in Florida and I've had storms every day for like a month and when i heard the intro I legit thought its was super loud thunder.
There is also a device named "Fast Cutlet Maker V2" that flattens the meat and create a nice cube pattern on it. It's popular in Poland.
Hey Guga! What are your thoughts on a milk+butter+salt tenderizer? I just did one in the refrigerator for a couple of days, with some minced garlic added, and it seems like it turned out fantastic-it was incredibly rough cuts from an old steer of ours, but it had alot of flavor. I use milk to tenderize deer meat for a day or two.
Not being the steak expert you are, though, I'd love to hear your thoughts/possibly see you make a video about it!
ew dude lolol this isnt "It's Always Sunny In Philadelphia"
keep that milksteak outta here
Im just goofin on ya but damn is that really a thing?
@@TerrenceCallahan I’ve heard of using buttermilk to tenderize chicken…
Definitely trying this pineapple trick. Thank you for posting this.
it works well.
Yep. Ill give it a try too.
I have done the salt method before and couldn't tell much of a difference.
Did you ever try beer?
Don't be tempted to go more than an hour or so. Doing it too long breaks down the meat too much.
OMG!
I just got finished trying pineapple. I also did a reverse sear for the first time. I even made a flavored butter. I did this on a CHOICE NY Strip and HOLY CRAP that was AWESOME!
My eyes have been opened to a whole new world. Now going back to watch A LOT of your past videos..
Reverse sear alone saves stakes. I like to rest it for about 10-15 before the sear.
Damn good cook on those steaks!
tried the pineapple thing with chicken and it had a consistency similar to mashed potatoes.
Gamerpro xzz Did it taste like pineapple?
IBM Vrc tasted like chicken
I was exaggerating a little bit but not by much, still tasted delicious
One hour covering with pineapple maybe too long. I recommended about 30 minutes.
Love the channel, great video. One suggestion is for this kind of experiment it might be better to keep it blind until after the tasting. Perception can too easily play a role in the results.
The steaks looks great! I would love it if you did a side by side comparison between sous vide and the Weber. You always ask "is it better than the Weber?" would be great to get an answer :)
That would be a great test. But, I can already tell you the results as I have done this many times!!! Sous Vide and Weber is the Perfect combination! The consistency of sous vide is untouchable. But if you want to see that video LET ME KNOW GUYS!
Maybe do a test of multiple techniques. For example: sous vide, Weber, reverse sear in the oven etc.
I agree, multiple method test would be great
Obviously want to see that... Who wouldn't
yes do the video !
Great video, guys! I'm on Keto, so I'm going with the salt. Although, you do make the pineapple look tempting.
and what if you combine the jaccard tendernizer + salt + pineapple?
you get mush
What happens if you use all methods?
ground beef loll
Thanks for taking time to do this experiment!!!
Use vinegar , salt, paper, garlic powder and you’ll see the magic!!
What kind of paper should I use?
@@mikelawrencesoler3257 smartass😆😆😆
@@Unknown-hg4zo dumbass😐😐😐😐😐😐😐
honey works as well as pineapple because they both contain similar enzymes which break down the meat personally I prefer the flavour with just salt and pepper
honey does not contain bromelain. never did. it is the sugar component in honey.
I read an article about methods of tendering meat, and the reason why pineapples make meat so tender is because pineapple juice has enzymes that can break down the proteins in meat, making it more tender.
Its the bromelain. I heard kiwi works good without flavoring things.
Would love to see you try an experiment tenderising with papaya enzymes
papaya and pinneaple they both have the same enzymes, genius
1. Don't be rude, it's childish.
2. Pineapple contains the enzyme bromelain.
3. Papaya contains the enzyme papain.
They DON'T have the same enzymes, the enzymes have the same effect because they're both proteolytic enzymes.
I wish they did a steak with all 3 methods
Thanks! I'll have to try the pineapple tenderizing method on a couple of $3.99 a pound Mexican T bone steaks that I stuck in the freezer 2 months ago because they weren't delicious or tender. The price was right but I didn't enjoy them without lots of A-1 steak sauce.
Using papaya works better than pineapple in my opinion. Just don’t leave it to long or the meat will disintegrate. Also the butter technique works great too. You completely glaze your stakes in a thick coat of butter. Let it sit in the fridge for 24 hours. You can remove some of the excess butter and throw it strait in the pan. You will have to season it while it’s cooking.
Never tried it but yeah, the papaya has enzimes. Theoretically, kiwi fruit should also work
It’s definitely the pineapple that makes it sweet lmao
No way!
I’ve been marinating sirloin in straight up pineapple juice for two or three days at a shot.
I pat dry them and grill them up. I like the sweetness.
What if you salt it / pineapple it then while the steak is in marinade, jacard it so the salt / pineapple get pushed and reach the center of the meat quicker?
Dammm
My boy could not just admit the pineapple made it sweet lol.
The way you cook it will also effect how tender it is
Well yeah, that's like the most important factor in tenderizing. I disagree with the way he cooks the steak in this video because he cooks it before he sears it but in my experience searing it to lock in the moisture and then cooking through produces a better result.
Hi Guga, first you are awesome, one of the greatest cookers that i have seen, second the pinaple is one of the "secrets" here in El Salvador and i think that many countrys on LATAM, cuz every old lady with a street food place buy the cheapest meet on the market and put pinaple to make it tender and softer, so you have a very cheap meet and very soft like a high price steak!!! but this video was amazing i didnt know that the salt can be use that way to meke it softer! thank you
what if you combine the three methods?
Ew
No offense
I think you would have a red puddle on the board after an hour.
dooder Agreed 100% This was a (fancy) hot mess. Also agree about the cooking method. I personally like to sear in the juices over the coals then finish cooking it to temp indirectly on the "cooler" side.
Eats a perfectly cooked filet..." Meh. Flavorful, but it's a regular steak!"
Interesting. I bought a big, thick top round and was saying that a local butcher back in my younger days used to offer to dip the steaks in papaya juice that acted as a natural tenderizer. My 22 year old son said maybe pineapple juice would work to change the structure of the because of the acidity. I taught him to cook in his early teens, and he took a foods class in high school. I might have to buy a nice pineapple. Thanks for sharing.
Cheap steak tacos?
Low cost stew meat that you buy already cut up and then marinate with the pineapple.
Skirt steak around here is way too expensive now.
Next video is to marinade 3 steaks with pineapple.
The 1st steak marinade for 1 hour.
The 2nd steak marinade for 4 hours and the 3rd steak marinade for 24 hours and give us which marinade method is better.
Manuel J after 24 hours the steak would be goop
I made the mistake of doing a whole sirloin and I used marinated for 1 hour. I rinsed all steaks thoroughly. I put the rub on a couple steaks and grilled two hours later. The outside of the steak was disgusting. The meat was like a pate' on the outside and gave it a disgusting texture. Later, i used a knife and scraped the dissolved flesh off of the steak then froze them. I don't know if that did the trick but I am hoping so. I would suggest you try one steak for a very short marinade like 30 minutes.
"This pineapple is falling apart" hmmmm...
The one tenderised with the SWEET pineapple is the only one that's little sweet and he keeps trying to argue it's not from the pineapple? lol
PT111111 - I liked the video but I kept thinking the same. Like, you cut it from the same slab of meat, pineapple is sweet, coincidentally the pineapple meat was the only one that tasted sweet, yet... you want to claim it’s not sweetness from the pineapple. I don’t see how that makes a lick of sense.
He meant that even tho the sweetness comes from the pineapple yet the steak doesnt give you a pineapple taste but instead just a sweet steak taste.
It was important to him to point out that it doesnt extremely ruin the own steak flavour with pineapple taste and that is why he said it so often.
At least this is how I understood him
The enzyme in question is paipan. It's a protease that digests meat proteins. That's what's going on. It is available in pure forms if you wish to use it and avoid host plant flavors.
no, bromelaine. paipain comes from papaya
Add some salt to the pineapple. That should fix it.
Yes not too long with pineapple...also papaya is good...the enzymes break it down but not too long and do it at room temperature if the meat is too cold it wont work....thx for the video.