My 2 cents here: -Truffle oil can't be heated as you did, you probably killed most of the flavor when you torched the steak after basting it with the butter. When using truffle oil, only use it as a finishing touch and you won't regret -Mixing truffle with garlic is a risky culinary choice, their flavors compete and you end up with the most expensive garlic flavor money can buy
I totally agree. I would suggest (I cook it every now and then when it's in season like now) a beef fillet, medium rare with white truffle shaved on at the end. Just some nice sea salt and basted in butter before adding the truffle. Quite the treat in my modest opinion 😉 I do appreciate Guga's will to experiment😁
André, absolutly correct, youre going to kill all the truffles. Raw garlic will also overpower the truffles. My sugestion, skip the garlic, blend the butter with the oil, or even better, truffle paste, freeze, and then slice the butter and put on top of the finnished steak. Guga, um abrazo forte desde Mexico...
Andre, truffle oil is a synthetic product. Truffles do not share their fragrance via oil. its SUPER difficult to make real truffle oil, and it almost doesn't exist. There are no natural smells to destroy with heat... its just a chemical. look it up. Its not something like olive oil that can degrade
We subbed for the food, cooking techniques, interaction and showmanship of the group. Its always hard seeing friends split. Due to this channel I have learned of Pichana cut and Waygu bovine.
what happened? (edit) apparently n1nja got fired and they are no longer working at that office but are still in the same company as per the comments section of one the vids from n1nja's personal channel
avoid using truffle oil. it rarely if ever has any actual truflle used, rather its mostly artificially perfumed. the very small amount of truffle used is of the lowest quality unable to be sold as fresh truffle, while often carrying the marked up price.
Yes, most truffle oils are made with synthetic chemicals. They also happen to be the exact same chemicals that exist in real truffles. Do you lose some nuance of flavor that you'd get from natural truffles? Sure. But it's also the only way most people in the world can afford the taste of truffles. If it tastes good to you, use it. If it doesn't, don't. But don't avoid it because it's artificially synthesized.
Since I started watching your videos few months back I have bought multiple Joules devices grills etc and couple hundred LBs of steak. Has been a blast.
Love this channel! I cook Sous Vide several times a week because of it. A couple requests 1) Possibly review the Searzall knockoffs (I want one but $75 is steep) and 2) Wild game recipes!! Turkey, venison, wildfowl, small game, fish. Yum!
Glad you guys did something with flat iron - it's an absolutely delicious cut that's pretty underappreciated. Maybe it's best to keep it under wraps though, so I can still buy it for about 7 bucks a pound 😬.
You make such wonderful food. I almost cry knowing i can never have anything great. I can't even afford steak. LOL but ur vids still make my days better. Awesome work Sir
You should brine a steak in chicken stock, beef stock, and vegetable stock. On holidays, I use Alton browns turkey brine recipe and comes out delicious
Why would anyone want him back? He was loud and really annoying. Supper glutenous and didn't appreciate the taste of gugas hard work!!! Channel been way better without him!
As he says he licks garlic you should make 3 steaks with different levels of garlic lice a light dusting barely noticeable to reg to way more than u think there should be on it. P.s. i also LOVE garlic n am sure what i like most wouldn't so I'd really look forward to you making an EXTREMELY GARLIC STEAK!!!😍😍😍
Hey,First of all thanks for all your videos...You got me started in Sous Vide....I noticed you cook most of your steaks especially ribeye at 133F for 2 hours...I love tender steak but I like more of a medium steak just to avoid blood oozing from the steak so I have been Sous Viding at 139-141 and seems to be fine...What I want to know is at 133F do you get any blood or raw taste from the steak? I want to try 133 but not sure.
Hi there . Love your videos guys watch you all the time. How about an experiment of using msg salt and white pepper mix ? Msg and salt same ratio and small amount of white pepper. I'm sure these are the spices used in Chinese restaurants but would be an interesting test
It’s clear that, although a wonderful cook, Guga doesn’t know everything and that’s he’s willing to experiment and learn for our collective benefit. 👍🏼
What is the difference between black and white truffle oil? Also, I know you've tried the jarred truffles, but have you ever used the dried truffle zest? I don't recall a video using this stuff for anything, sauces or whatnot.
Guga, where did you get that dish that you sauteed the "rice" in, bud (2:35)? I've been looking for something like that in the USA, FOREVER!? I couldn't find it in your "everything" list either(?). Thank you in advance for your reply. Cheers!
@Sous Vide Everything I've tried truffle with steak many ways and it honestly doesn't come out as flavorful as putting in sauces like pasta/pizza sauce/etc. My best results was adding truffle shavings (cheese grater for finer shaving) after the steak has rested and sliced then mixing it by hand. Kind of like that "seasoning your cutting board" type of style. I know you're not a fan of seasoning your cutting board and neither am I but it is the best way for truffle. Truffle is for sure best used in finishing sauces imo.
so I have watched a few of these steak sous vide videos now. I have been taught in my culinary training that between 5 and 60 degrees Celsius is a "danger zone". In that temperature range bacteria breeds at an accelerated rate. So, does this apply to sous vide?
Guga, what is the pan that you made the "rice" in? i checked your link and its not listed as an option. I fry rice a lot and a wide wok/pan like that would be perfect for it. also what do you set it up on? does it come with its own burner? Thanks.
Hello Guga! Sou um irmão de Portugal :) ! I've been following your channel for some time and I love it! You cook in a fantastic way and I think sous vide is an amazing way of cooking. I'll get my first sous vide kit soon, but there is one problem... I'm an environmental engineer and I'm really concerned about the plastic bag waste.. I've checked online and there are some silicone reusable ones... Can you make a video using that one? If they turn out to be good, can you switch to those? Thanks a lot! Um grande abraço! Décio
Maybe I’m doing something wrong but Iv sous vide a steak and finished in cast iron with butter garlic tyme and rosemary and it was sorta bland needed salt idk if I didn’t put enough salt on it before the bag or what
The fact that you can't type his name without your comment being flagged should tell you all you need to know. Why else would you be getting silenced. Its been over a year now and no body has addressed anything with any real detail. Sure on one level it's nobodies business. But on a different level. Fans have invested in these "characters" and would like to know why they show they love dramatically changed without a word.
You mentioned that you've found that liquid doesn't work well in the sous vide bags. I'm curious to know what liquid you used in the past and how much. I work in a fairly high end restaurant and we put olive oil in sous vides all the time, and it turns out great. We just put very very little because the vacuum distributes the oil all over the surface of the meat without the need to use much at all.
My 2 cents here:
-Truffle oil can't be heated as you did, you probably killed most of the flavor when you torched the steak after basting it with the butter. When using truffle oil, only use it as a finishing touch and you won't regret
-Mixing truffle with garlic is a risky culinary choice, their flavors compete and you end up with the most expensive garlic flavor money can buy
Thank you! Great input
I totally agree. I would suggest (I cook it every now and then when it's in season like now) a beef fillet, medium rare with white truffle shaved on at the end. Just some nice sea salt and basted in butter before adding the truffle. Quite the treat in my modest opinion 😉
I do appreciate Guga's will to experiment😁
André, absolutly correct, youre going to kill all the truffles. Raw garlic will also overpower the truffles. My sugestion, skip the garlic, blend the butter with the oil, or even better, truffle paste, freeze, and then slice the butter and put on top of the finnished steak. Guga, um abrazo forte desde Mexico...
I really did cringe when he did the garlic/truffle oil thing: "Guga, no bro!"
Andre, truffle oil is a synthetic product. Truffles do not share their fragrance via oil. its SUPER difficult to make real truffle oil, and it almost doesn't exist. There are no natural smells to destroy with heat... its just a chemical. look it up. Its not something like olive oil that can degrade
I absolutely love their honesty..
(Truffle Oil)
"It smells like feet"
-Mau Mau 2019
when i had truffle oil for the first time i was like this smells like gas
😂😂🤣🤣 honesty is the only way!
Reminds me of my first bite of 4 cheese pizza which almost made me puke now its the best pizza ive ever have.
Anh Dang yup its an acquired taste and smell
Also riced cauliflower smells awful
Ni .:;JAs Where did you go??? Guga we subbed for the format before not the new one
We subbed for the food, cooking techniques, interaction and showmanship of the group. Its always hard seeing friends split. Due to this channel I have learned of Pichana cut and Waygu bovine.
@@zolartan4442 I don't think they split or ended their friendship, did I miss something?:0
Zolartan yeah Same here. The OG group is right here :)
@Holden Mcgroine sauce?
@Holden Mcgroine nin Has always been salty when asked why he is not in sve anymore. You can check this at his yt chanel
N1nj4s last appearance. RIP
My last comment was removed due to talking about either the name being bl4ckl1sted or unsubscr1bing.
stincity damn what happened!
what happened?
(edit)
apparently n1nja got fired and they are no longer working at that office but are still in the same company as per the comments section of one the vids from n1nja's personal channel
@@princePCR Where can I find his personal?
princepcr man that’s sad :(
did they say the reason ?
avoid using truffle oil. it rarely if ever has any actual truflle used, rather its mostly artificially perfumed. the very small amount of truffle used is of the lowest quality unable to be sold as fresh truffle, while often carrying the marked up price.
This is why your detective pikachu
Maybe using actual truffles that are cut into small pieces, and infusing the butter with it over night might be the trick
@@tonygagz1747 they need to do this!! And garlic just way over powering too
True truffles doesnt disolve in oil
Yes, most truffle oils are made with synthetic chemicals. They also happen to be the exact same chemicals that exist in real truffles. Do you lose some nuance of flavor that you'd get from natural truffles? Sure. But it's also the only way most people in the world can afford the taste of truffles. If it tastes good to you, use it. If it doesn't, don't. But don't avoid it because it's artificially synthesized.
*uses healthy alternative to rice*
*covers in bacon fat*
Perfect
It's not about health. Guga is catering to Mau Mau and Ninja who are on a Keto diet.
The last video where n1nj4 was :(((
I love the music with this episode (especially through 4:05)! So gooood! Makes me want to curl up with a blanket and good book!
Congratulations, Guga! 1 million subscribers on Guga Foods and soon 1 million here too. You're the man.
Regards from your beloved country, Brazil.
BRING N1NJ4 back
Shoz rip
@@legionary1656 did that niugga die?
+1
@@UghImpact got fired i think..
@@thundxagxd No, they just film to far away now. They still work together.
Six minutes old? How do I keep getting such FRESH Sous Vide Everything episodes? Love it!
Doctor : your lung is not healthy
guga : i know it doesn't look healthy now, but watch this
*BLOWTORCHES LUNG*
@@liesalllies GOOD LORD MAN!!!
@@liesalllies nice username btw
Keep up the great work with awesome videos. U always make me hungry!!!
Guga, you always know whats the perfect time to upload a video, when I start eating you always upload a video:D
I'm pretty sure this is the best channel ever.
Mandou bem Guga, como sempre
Guga you have no clue how much I look forward to your vids whether it be here or gugafoods! Thank you!
PS: still waiting on ostrich steak 👀
I can not keep myself of laughing everytime you say " let's do it". Just the way you say it. Now that's going to be my favorite word.
Guga love your videos !!thanks for all you do !!!!
Where would I find that wok sauté pan you are using in this video
You guys do some fun stuff tbh, love your videos
I hope they still can save their friendship like they always did when putting a crust on steaks 😔
What? What do you mean?
Whattt? 🥺
What happened
Keep up the good work man 💙
The music choice was actually perfect, hope you do that more
Great vid and loved the honesty. Hate cooking videos that just say "wow thats fantastic!" for every little thing.
MORE N1NJ4
RIP, I really miss this format.
Me too
faster Guga! Ive almost watched all your videos for a 3rd time now. I need MORE!
Since I started watching your videos few months back I have bought multiple Joules devices grills etc and couple hundred LBs of steak. Has been a blast.
“I know they don’t look that good right now, but watch this”
*points at one steak*
Nobody ever said guga was an expert at grammar. His steaks are always numbered a,b,c,d instead of, you know, actual numbers.
Death By Design Graphics yes I can clearly tell he isn’t the best, it’s just a joke 👀
Death By Design Graphics
Its actually a running joke and they know it at this point lol
Keep the awesome work my brother!
next up: does dry ageing enhances a whole cow
machfighter123 also the cow was dry aged grass fed
Nicholas N. And basted with wagyu fat
That would be so weird to see, and probably very disturbing honestly. It's just curing the meat, but man would that look like a horror show.
Porter Road in Tennessee dry ages the whole carcass. It’s a good idea because there’s less waste from the pellicle.
Congrats on 700K Subs!
Why do I always watch these at 2am, I always feel so hungry after!
Perhaps you're in New Zealand?
Hello guga. I always love what you cook. I have request ,Can you do a test comparison between butter and ghee? Which one is better at searing.?
Love this channel! I cook Sous Vide several times a week because of it. A couple requests 1) Possibly review the Searzall knockoffs (I want one but $75 is steep) and 2) Wild game recipes!! Turkey, venison, wildfowl, small game, fish. Yum!
nice video man just like always :D
I combined truffle butter with garlic Parmesan butter that I had and put it on my filet mignon for my dinner last night. It was delicious. Yum.
6:30 *NINJA LOOKING LIKE TONY MONTANA*
Glad you guys did something with flat iron - it's an absolutely delicious cut that's pretty underappreciated. Maybe it's best to keep it under wraps though, so I can still buy it for about 7 bucks a pound 😬.
You make such wonderful food. I almost cry knowing i can never have anything great. I can't even afford steak. LOL but ur vids still make my days better. Awesome work Sir
Congrats on 700k
Gugas editing skills are dope
Just lit af
Thanks Nishant!
love this channel always makes me hungry tho
Omg! Sous vide my life already. 👌🏽
You deserve 10 million subs💯
Thank you JJ!
I hate thinking two life long long friends have lost their 3rd. May they work out whatever has gone on.
You should brine a steak in chicken stock, beef stock, and vegetable stock. On holidays, I use Alton browns turkey brine recipe and comes out delicious
It’s like you have a accent but then you don’t, but then It’s satisfying hearing you speak 😂 and great cook! 💯💯
Soo good i had to watch it again
N1nj4 recently said in a RUclips comment that he got kicked out :(( bring him back
Why would anyone want him back? He was loud and really annoying. Supper glutenous and didn't appreciate the taste of gugas hard work!!! Channel been way better without him!
Why did they kick him out?
@@TeaDoubleE85 he was the he was the one who brings life to the videos
@@TeaDoubleE85 He's cuban they all loud .. .... But Without him this channel wouldn't have taken off.
As he says he licks garlic you should make 3 steaks with different levels of garlic lice a light dusting barely noticeable to reg to way more than u think there should be on it. P.s. i also LOVE garlic n am sure what i like most wouldn't so I'd really look forward to you making an EXTREMELY GARLIC STEAK!!!😍😍😍
Hell yes this is a great idea. A lot of people are scared of garlic powder and in reality it's not that scary
@@aprilialover125 ... My mom bought 25 garlic powders cause my sister loves it. Its still sitting in the cupboard.
Garlic lice? Ewwww
He already made one with different types of garlic
But good idea
Hey,First of all thanks for all your videos...You got me started in Sous Vide....I noticed you cook most of your steaks especially ribeye at 133F for 2 hours...I love tender steak but I like more of a medium steak just to avoid blood oozing from the steak so I have been Sous Viding at 139-141 and seems to be fine...What I want to know is at 133F do you get any blood or raw taste from the steak? I want to try 133 but not sure.
CONGRATS ON ONE MILLION SUBS ON GUGA FOODS!!!
Hi there . Love your videos guys watch you all the time. How about an experiment of using msg salt and white pepper mix ? Msg and salt same ratio and small amount of white pepper. I'm sure these are the spices used in Chinese restaurants but would be an interesting test
7:33
"If you go deep, you go deep."
-Guga 2019
It looks so good Guga! I've tried buttermilk fried Chicken. So I am wondering....how does a buttermilk sousvide steak taste like
Your caoliflower rice is DUNN
It’s clear that, although a wonderful cook, Guga doesn’t know everything and that’s he’s willing to experiment and learn for our collective benefit. 👍🏼
Congrats on 1 million
6:36 he having flash backs of doing lines 😂
Yo guga you got anothrr channel
Love your steakss!!!
Damn he's sick, still putting out content mad props
Guga you should make a cheviche or a agua chile, I know it’s not steak but I think you’ll love it!
You should do a video on what you do for work and a tour of your office!
Have a question we're do you get the salt and what food saver equipment do you recommend?
What is the difference between black and white truffle oil? Also, I know you've tried the jarred truffles, but have you ever used the dried truffle zest? I don't recall a video using this stuff for anything, sauces or whatnot.
Guga, where did you get that dish that you sauteed the "rice" in, bud (2:35)? I've been looking for something like that in the USA, FOREVER!? I couldn't find it in your "everything" list either(?). Thank you in advance for your reply. Cheers!
Awesome video
Congratulations on hitting 1 million subscribers on Guga Foods
@Sous Vide Everything I've tried truffle with steak many ways and it honestly doesn't come out as flavorful as putting in sauces like pasta/pizza sauce/etc. My best results was adding truffle shavings (cheese grater for finer shaving) after the steak has rested and sliced then mixing it by hand. Kind of like that "seasoning your cutting board" type of style. I know you're not a fan of seasoning your cutting board and neither am I but it is the best way for truffle. Truffle is for sure best used in finishing sauces imo.
so I have watched a few of these steak sous vide videos now. I have been taught in my culinary training that between 5 and 60 degrees Celsius is a "danger zone". In that temperature range bacteria breeds at an accelerated rate. So, does this apply to sous vide?
And I agree with another comment, maybe apply the oil cold as a finish touch and don't use garlic with it.
I’d like to see an experiment of fresh black garlic vs black garlic powder they are both delicious but I’d like to see which is best to use!
I actually prefer this channel than the other one.. idk why tho 😅
Because of ninja?
Probably because this channle post more then the other.
because angel isn't in the vids for me 🤷♂️
cmon, they are both good. Indoor (mostly) cooking here, outdoor over there (mostly) so you get some variety and options.
There is a video where Guga made a collaboration with the other Guga from that other channel that you should go watch.
Congrats on 1 million on the Guga Foods channel!
Guga, what is the pan that you made the "rice" in? i checked your link and its not listed as an option. I fry rice a lot and a wide wok/pan like that would be perfect for it. also what do you set it up on? does it come with its own burner? Thanks.
1k more to 700k! CONGRATS!
Thanks YoCo!
@@SousVideEverything much love from israel
Hello Guga!
Sou um irmão de Portugal :) !
I've been following your channel for some time and I love it! You cook in a fantastic way and I think sous vide is an amazing way of cooking.
I'll get my first sous vide kit soon, but there is one problem... I'm an environmental engineer and I'm really concerned about the plastic bag waste..
I've checked online and there are some silicone reusable ones...
Can you make a video using that one?
If they turn out to be good, can you switch to those?
Thanks a lot!
Um grande abraço!
Décio
hey guga, have you thought about trying different kinds of nut butter? almond, peanut, hazelnut, walnut, pecan, sesame (tahini)
i love how mau mau in captions is my mouth
Finally a steak I can afford! Looks delicious. I'm assuming it's pretty expensive to get into sous vide?
Guga! Faz um video explicando como você veio morar nos EUA, morro de curiosidade hahaha.
Abraços!
Hahaha! ''To me it smells like feet. Ninja: U WOT?'' 😂
Maybe try sous vide with fresh white and black in separate bags for the cook process? Then make some butter for basting.
Guga can you please do a video sous viding chicken then breading and deep frying it in hot oil please !
the way the salt falls on the steak is super satisfying
Guga you are a sweetheart for cooking Ninja and Mau Mau a low carb meal :)
Do what type of marinades work best for a flank steak
Melts butter with a torch. Love it.
How do you get a beautiful sear plz answer me plz plz and also plz answer with da pan searing method
Guga do a video for your version of fried rice . i know it varies slightly around areas. i wanna learn how you guys do it there :D
Truffle salt is a good finishing salt. I even put it in salads sometimes.
Oh I'm excited
The cook temps usually range from about 129-135 degrees, what are the best temps for different steaks? Is there a big difference from 129 to 135?
Maybe I’m doing something wrong but Iv sous vide a steak and finished in cast iron with butter garlic tyme and rosemary and it was sorta bland needed salt idk if I didn’t put enough salt on it before the bag or what
The fact that you can't type his name without your comment being flagged should tell you all you need to know. Why else would you be getting silenced. Its been over a year now and no body has addressed anything with any real detail. Sure on one level it's nobodies business. But on a different level. Fans have invested in these "characters" and would like to know why they show they love dramatically changed without a word.
Amazing!
At 6:33, close your eyes (Its 03am) and you're getting to the bottom of the bag.
You mentioned that you've found that liquid doesn't work well in the sous vide bags. I'm curious to know what liquid you used in the past and how much. I work in a fairly high end restaurant and we put olive oil in sous vides all the time, and it turns out great. We just put very very little because the vacuum distributes the oil all over the surface of the meat without the need to use much at all.
Any added fat. See J. Kenji Lopez-Alt.
Guga where do u get all your steak, any stores in Miami?
You made a FINE plate lunch for the guys this time!