Finding the Best BUTTER for Steak Basting!
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- Опубликовано: 19 июн 2024
- I want to find out which butter is the best for steaks. We always use regular butter but have you even thought about using something different like, clarified butter, brown butter of even goat butter when making sous vide steaks? Today I ran that experiment we got surprising results.
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#Butter #Steak #SousVide 
Развлечения
Quick we must source as much weird whole milk as possible! we need goat, alpaca, Sheep....... is milk from Wagyu cattle different ? we must know!
Wagyu milk! Wagyu butter! Wagyu cheese!
I wonder if the cows could ever be considered wagyu, since they're raised to bear calves and give milk, rather than fattened as meat. It's the steers(castrated bulls) that are fattened and turned into wagyu steak.
Breastmilk
wagyu A5 dry aged butter
Wagyu butter blew my mind
Im arabic and our meals are usually, veal, sheep, goats, etc. so ive tried goat milk its really sweet like honey milk, i drink it alone or put it with desserts if i want to reduce the processed sugars so its substituted with the sugar in the milk.
Regular Old Plumbus you guys can’t eat pork right?
Caleb Caleb yep
Regular Old Plumbus correct him. I’m Arab, and I CAN eat pork. Arab is as ethnicity. Muslim is a religion. 2 different thhings
Andrew Ayoub Well no. I’m not sure which city you’re from but pork isn’t available in most places in Saudi Arabia. Anyone CAN eat pork but Muslims avoid pork because it’s hated/ forbidden
@@rexsthegreat22 not hated its just not allowed to be consumed
Who ya gonna call? GOATS BUTTER
GOAT BUTTERS?
Take my upvote and gtfo 👉🚪
dadadadad dabada!
@@crimsonprincetr5844 this aint reddit mate
@Maciej Nenutil it's likes upvotes are on reddit
4:19, that giggle. Love it. He's like a kid.
Love how positive this channel is
There’s this thing on amazon prime where you can buy a dry aged Sirloin and I want to see your dry aged sirloin vs the amazon prime one
Prime steak vs Amazon Prime steak
Alvin Tse haha
@@TheAlviator niceee
He’s so wholesome and happy, and even more when he’s cooking 😂
Quick tip when tasting things! Cleanse your pallet in between the different steaks with water or something to give a fair chance between them
Nice username lol
Cabernet Sauvignon would be my suggestion.
11:26 Guga: We wanna know!
Sam: I don't wanna know! 😆😂
You should try "cultured butter" too. It's easy to make, just add a splash of Kefir to your cream and leave it to sit out on a counter for 3-5 days. Then make butter as usual. You get a cheesy tangy taste from it that's absolutely amazing.
I've finally tried cultured butter recently and wasn't impressed at all. Sea salt crystal one is much better. At least on bread. Might work on a steak.
Should try smearing blue cheese et al
Cultured butter, travels a lot, reads lots of books and speaks several languages...
You need water biscuits to clear the pallet between the rounds, we use them when tasting beers.
Lettuce is aight
Exactly
I think it's too biased if the first one is better than the second one
Or wasabi or ginger
Yamoshi ok weeb
I regularly use ghee for cooking Indian food, and I love it in that application. But I've also tried it for basting steak, and I would say my results mirrored yours. I seems to take away from the flavour more than it adds. Regular butter (either pre-browned or browned during basting) provides hands-down the best flavours. Always.
Definitely miss the loud and boisterous "Deeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeelicious"
Volume:
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SAME. heeeerrreee!!
Why did he leave?
@@nickoakes5790 wanne know too!
He open a personal youtube channel (about food)
While I haven't tried goat butter, I once tried raw goat milk. If I remember correctly, it's much richer and creamier than regular cow's milk.
That butter running over the steak in slowmotion is my personal heaven 😍
You’re voice is mellow asf, honestly I watch your videos while I’m blown out of my mind, gotta love that gorilla glue
Can’t wait to see other type of meats getting dry-aged
He should dry age goat with goat butter
I wonna see wagyu monster steak vs regular one. Maybe wagyu one will live up to tom&jerry dream.
Fort Steinbring I’m still waiting for him to make a good chicken breast
No homo, right?
@@Gio102897 hi
4:19 - Mad scientist laugh
sirociper z more like 9:24
@@alexisrodriguez7127 hi
Thank you Guga for this video I enjoyed
Their faces after the first bite! hahaha Priceless.
Regards from Brazil!
Good stuff---Marrow Competition next would be interesting.
I love how giddy and excited Guga gets!!
I just purchased my first container of Ghee...glad to know not to waste it on steak. Another great review!!
Longtime lurker. Love your videos. Your happy go lucky attitude always cheers me up.
I convinced my mom to add brown butter to her key lime pie crust (half gram cracker / half ginger snap cookie). And wow. It was a homerun.
You should consider adding brown butter to recipes that call for melted butter. Your overly spoiled tasted buds will thank you yet again. Cheers!
I’ve watched every one of ur videos on both channels keep up the good wrk guga I wanna try ur food one day lol
Gotta love that May-lard reaction.
** Francais has left the chat **
Oh just chilling with my lard
I like that one song from a$ap rocky where he praises May-lard
Cheesy Big damn cheesy where tf your latest album at??
Question Guga have you done a video on either channel as to when is the best time to season a steak before or after the cook ? Thank you love your videos
Guga says butter. I'm here. Awesome video man. When we getting that knife video? hahah
GOOD as always Guga!
Can you do this same test but with brands from the grocery store?
Great video!
Thanks for this brown butter trick😃
Exelent review. Bravooooo. I will do it w butter and rosemary!!!! Love your videos and learn a lot. Also w your friend from La Capital!!!! Pricelessssss!!!!!!
“May-lard” reaction lol..
7:40 " It till steaks good!"
I love guga man
@Guga, if you're making your own ghee, then the milk solids left in the bottom work exactly like the caramelized bits of brown butter. Try spooning the ghee milk solids into your steak in the end and it will be a truly awesome experience. Especially if you let the ghee go a bit longer so the milk solids brown a bit, just like brown butter.
This is one of my favorite dishes of all time. Can't wait to try this one with the mustard.
That bit of butter in the pan just spinning around was like "wheeeee"
Never thought i would learn so much about butter in one video. Thank you guga
Love when Guga takes that first bite and starts moo-ing.
One of the best vid with sam!
I'd be interested to see how your homemade butter graded.
Do you salt your butter?
I'd be interested to see a test between your butter vs grade AA butter.
I love your experiments. Really would like to see if people notice the difference between a steak seared then cooked slowly and one reverse seared to the same internal temperatures. Maybe even trying different ambient temperatures.
Love Sam he's such a chill guy
Any recommendation between salted vs unsalted butter?
Fun vid!
You should try "seasoning" steaks with brown butter solids before packing them in bags! There's a video by Chefsteps where they show how to make more solids using powdered milk.
Looks amazing!!!! Makes me want to go get and cook steaks!!!
I love Sam’s reactions 😁
I've been experimenting using clarified butter and believe that using it dulls the other spices a tad because it is silkier than the regular butter due to its butter fat purity content. That purified fat silkiness coats the tongue more completely intensifying the buttery taste at the expense of some of the others. It's like when Guga seasoned the sous vide steak and put butter in with it preventing some of the seasoning to penetrate the meat while it cooked. I personally love that silky clarified butter texture and taste on my finished steak. I just compensate with a bit more seasoning during the cook.
Also, cool new background!!... is this just a different part of the same house?? Or did guga transfer??
4:19 his giggle killed me lol.
We have goat butter in some region of Belgium. Never tasted a clarified one, but the normal one is also a little bit sweeter. It's also plain white.
Ghee is ,browned Clarified butter ,typically used in Middle Eastern cuisine. Clarified butter is just clarified butter ,difference is the browning during the separation process. Love your vids , your awesome!
I would have liked to see a “cultured” butter added to the mix. A little more sour, savory and higher fat content. Future video?
Ghee is cultured clarified butter. It is diffent than clarified butter
That little homie is soooooo happy to be there. I’m happy for him and jealous at the same time 🤣🤣🤣
9:15 could be a meme template
Just grilled 2 prime porterhouses and 6 choice filets last night. Basted with my standard garlic butter.
Guga, you have got me serious about steak and another RUclipsr has me on a Carnivore diet. I can't afford Sous Vide but I can do reverse searing which is close and I've lost 20 lbs in the last 3 months and never gotten tired of steak basted in butter. Good on ya, guys
Great video! Informative and entertaining! The only thought I had was I think it’d be great if y’all had water between tastes just to cleanse the palette! Regardless, was a great video!
Haha 2:41 It’s a weird request.... Says the guy who spreads bone morrow like butter on toast haha
Can you do a sous vide experiment where you show other ways of soothing like in a Crock-Pot with Ziplock or on the stove? In a pot
Please
Hey Guga, looks delicious! Don’t you want to do a cookbook??😃
You should have a tournament. So you use 4 different types of butter here in this video. Now you just need to do 3 more of these videos. One with 4 different types of oil, one with 4 different types of four-legged animal fat (beef, pork, you can use bacon if you’re desperate), and one with 4 different types of bird fat (chicken, duck, etc.) take the winners of all 4 videos and then decide the one type of fat to rule them all. There I have just given you more content for you to use. Needless to say this was awesome.
Yea sam is back
You should try candied butter like starburst butter, jolly rancher butter, and etc
In Greece we mostly use goat butter fore some specific sweets. It's a great butter for this...
You guys need to do a best of every experiment in one steak video. Use the best cut of meat, the best basting butter, the best salt type, the best sauce... etc, and see if it’s too much or just next level. Go through all of the videos you guys have done over the years and see what won in each test.
Hey guga, can you make a series about like everyday food? Like recipes for everything.
Hey guga great vid! Just a couple things: it’s pronounce may-yard reaction and cling wrap
Glad you fed these two animals today...great vid guys
Talk with respect .
@@catgirl4499 for real, i don't know why he's the top comment though
@@Chronic858 maybe because he's a youtuber idk
Awesome video! What martial art did you teach, Jiu Jitsu?
I just got back from work and here I'm looking at you Guga.
Hi guga i have a question for you, if i can. Does your meater wireless termometer read the temperature inside the sous-vide bag? I m very curious about that.😅
Guga, how about regular creamery butter vs. lactic cultured butter? Also clarified creamery vs. lactic cultured butters and another experiment with brown butter made from creamery vs. lactic butters.
Guga: how about basting in the control butter and finishing off with a pat of the brown butter before serving
Sam doesn't give a sh*t he just eats everything LMAO
All Guga do is win 💪💪. I love Sam. Pls let Sam be a regular on SVE.
Great song at the intro
Just bought a couple of prime ribeyes from the butcher. Can’t wait to do a reverse pan sear with a butter baste!
I love goat cheese, as well as sheep cheese, but I’ve never tasted either goat or sheep butter. I’ll give it a try.
My favorite cheese is this Franco-Basque sheep cheese called _ossau iraty._ Smells like a gym locker, but the flavor is amazing. It's like a concentrated salty-rich-umami blend of cheddar, feta, and Parmesan. Instantly addictive stuff.
@@CarlGorn that sounds like the best cheese ever
Henrique Laydner same. Love goat milk and goat cheese but never had goat butter
Very good
Idk why but I just feel like I wanna give Guga a big hug.. he seems rlly warm and squishy
Sam is back in the candy store!
Hey Guda mate I was wondering what the biggest thing you have ever sous vide?
And if you would consider doing a video sous vieding something extra large like a whole pig sheep?
He’s done a whole piglet. It’s a cool video!
What pan do you do the basting with? Great video
I love the idea of goat butter but I trust your judgment. I use fat a lot and one of my favorite is smoked tallow. :)
How long did you cook the steaks sous vide for? Just wondering how long I should be sous viding my steak before my cast iron sear. Thx guga! Content awesome as always!
You need to try basting with dry-aged Kobe A5 butter -- the only butter I use.
Pls make a video stainless steel vs cast iron, in which you will be cmparing which one is better for searing. That would be interesting!
The editing gets better every episode!
You just redefined the word foodporn for me :D
Goat butter is a little sweet, and its tangy. It tastes like an extremely mild goat cheese or a heavily fermented normal butter. The reason clarified is easier to find is because goat butter separates really easily, even when refrigerated. It has to be used pretty early after being emulsified and chilled
Just made the brown butter, letting it rest in the fridge and I can't wait to sous vide my steak tonight and baste it with that butter! :D
I think what Maumau was missing was the effect that basting has on the steak. I suggest trying to undercook the brown butter by a couple of minutes so you can baste the steak and end up with that rich brown butter at the end. I think if you got it just right, it’d get the best results. Try basted butter vs unbasted brown butter vs basted lightly browned butter.
Yo this the second time I seen Sam on a video. He be so excited to try your food, and I would be too.💯
Scallops in brown butter are delicious too. 👍
"And your butter is DUNN"
Have they ever tried to sear before sous vide? Interested to see how that may turn out
GUGA!! My wife and I ate at La Hacienda de San Angel in Epcot at Disney World. We ate the most delicious Mexican dish I've ever eaten. Please make a video of how to make Costillas en Salsa de Chile! Love all of your videos!
4:19 excited guga laugh XDDD
brown butter and nutmeg are tremendous; old large ice cube trays are a great way to whip up some for later
you should try “beurre noisette” which is clarified butter but you let milk solids have mallard reaction before removing. that will be a fair comparison against brown butter.