Awesome video Guga. I love the idea with Angel doing the cooking. I can learn from that much better. You should open a restaurant, I'll go down to Miami just to eat your Sous Vide Picanha.
can you do a experiment for me where you salt tenderize the steak first then use the pineapple marinade then sous vide its driving me nuts you got the toys I want to see the ultimate tenderizing experiment before I try it for culinary class thank you love the channel
I think this video confirmed the theory that I've had for a while. Sous Vide Everything and Guga Foods are indeed the same person and not just two guys who look really similar. You've heard it here first!
Nah, can't be, I mean they clearly wear different shirts! Maybe the shirts gets mixed up at the laundromat once in a while, but c'mon can't be the same guy. If it was... it'd be Amaaaaazing!
Haha, not like Spanish recipes: - una pizca de sal - una manzana mediana - una taza (a cup, meaning whatever size your coffee cup is) 😂 No wonder my grandmother could never make any dish the same twice...
I recognized the Chef steps proportions (this was a half recipe). I've found the Chef Steps recipe the best for sous vide. Guga, I've put the recipe into an excel spreadsheet so I can key everything off the weight of the yolks considering it's the hardest to control. Worth getting a scale with sub gram resolution for the salt. This applies to many egg based sous vide recipes where proportions are key to control the eggy taste.
In a previous life I was an executive chef at a high end country club. I used to make flavored Creme Brule's every weekend. One of the club favs especially in the summer was a S'mores Creme Brule. You can use the same recipe that Guga uses for the batter. Make a Graham Cracker crust like you would for a cheesecake, but use a bit more melted butter. That way it keeps the crust from getting too soggy. Press the crust into the bottom of the jars. Cover that with chocolate chips or busted Hershey's bar pieces... Or whatever kinda chocolate floats your boat. Pour in the batter and cook as per Guga's instructions here. Once cooled, instead of sugar on top (or in addition to it if you really like the sugar crust) cover the top with mini marshmallows and torch to your liking. Top with a few more chocolate pieces, a chunk of busted Hershey's bar or whatever and some crumbled Graham Cracker... Boom! Smores Creme Brule' You can totally experiment with all manner of flavorings and other "mix ins" ... Like Berries of all kinds. So easy and so tasty! Banana cream pie style is another fav, make a Graham crust as above... blend in some very ripe mashed banana into the batter, then some less ripe chunks of banana, & nilla wafer pieces. Then when finished and cooled, top with whipped cream and nilla wafers! So many possibilities. Basic Cream Brule' is just a canvas for creativity!
You have a beautiful family, everybody looks so happy and everything. I miss my dad. Make sure you go to the doctor regularly Guga. It'd be a tragedy if you left the world too soon.
It was only 24 hours ago I was thinking, "Man, I should use sous vide instead of double boiler to make some creme brulee.. hmm", and BAM! Guga's got us covered with an instructional video!
Watching this video reminded me when I taught my son some bachelor survival cooking. It was so funny watching him try to figure out to do things ( such as separating eggs). He now has expanded his recipe list and only eats out occasionally. Thanks for the memories
I binged watched most of your videos last week. Bought a Sous Vide cooker on Amazon, got in in Friday, last night I cooked the most delicious filet mignon. Im a believer now.
Sous Vide creme brulee is excellent. I made it twice now. I used to make creme brulee with success using the tempering then baking method, but this is far easier and more consistent. I also like that you essentially jar the creme brulee so you can store it in the fridge without a crust forming on the top. Totally impressed. Will not be going back.
Guga, great perspective!! This was an awesome idea to answer some questions that beginners, like myself, may encounter. Thank you for another great video. The bloopers were great as well haha 👍🏿
Please do have more videos where Angel is cooking. I’m a rookie chef too. The mistakes he makes are likely the ones I’ll make. Hearing the corrections and instructions from Gaga, as he explains them to Angel, is helpful! Also, I’m definitely going to try this recipe! Love the videos! Keep them coming!
Guga, I think I’ve watched every video you’ve put out! Lol seriously though, I was hesitant about the sous vide even though your food looks amazing. I finally decided to go ahead and get one and my my my! I bought 2 New York Strips and cooked them 137 degrees for 2 and a half hours and I honestly thought I was eating prime rib! My father in-law was blown away and he is the grill master! Just wanted to thank you for your videos! Keep them coming! 👍🏼
Tried out your recipe and it went fantastic. I went a little short in the cream since I was using leftover heavy whipping cream but I was only 20g short. I made them for my wife and I to celebrate and it was wonderful
Great video Guga! Awesome to see Angel learning to cook new things and seeing your boys at the end to give a true taste test. Always love your videos. Thanks to you I’ve been cooking Sous Vide and following your recipes. My whole family thanks you!
For me with the eggs I have always used the rounded edge of a metal bowl to crack the eggs and then break the shell in two and use the shell to move the yolk back and forth between till just the yolk remains and then save the whites to make meringues. Doesn't usually take me very long to do. However if the shell crumbles or you catch a sharp edge into the yolk it goofs it up. Still break one yolk every so often but the bottle trick is also a very good way to go. Never had much luck catching the yolk. The spaghetti straining spoon I had not thought of.
The part about separating the yolk from the white was super funny ! by the way i find that to flip the yolk from on side of the shell to an other is easier and faster, needs a little skill i believe. Creme brulee is so good !!
Your key of success whatever u do we really feel like u do bottom of ur heart and we just love it thank you do much for making amazing videos just loving ur both channel love from Philippine
I have torched the surface of brûlée’s in Mason jars several times and I consistently ruin and crack some of the jars. The extreme heat can chip and crack the edge of the jar. Mason jars are really not meant to see this type of extreme heat differential, viewer beware!
I made the Guga cheesecake recipe and put them in an ice bath and one of the mason jars broke, so I agree that mason jars are not really meant for thermal shock. The cheesecake came out fantastic, so give that one a try too. Just be careful with the ice bath.
All, first I want to thank the SVE team for what I believe is one of the best channels on RUclips. The attention given to the viewers by Guga and team is unbelievable. By all means, this was just a “please proceed with caution”. I’m sure my conditions, make and size of the container, and heat source have everything to do with success or lack thereof. I in no way want to steer anyone away from experimenting with this great recipe, just be careful and happy cooking!!
Hey guga. Theres a way to do it so it wont be foamy once cooked. Beat the eggs sugar and vanilla together until yolks have a pale color and fluffy. Heat up the cream on the stove and then temper your eggs with the warm cream. Love your videos. Huge fan!!
Here's a simple experiment you could try. Season some steaks or pork and vacuum seal them. But then leave them in the fridge. because i did that for a pork lion once and just had it sitting for like 2 days (kept running short on time) , and OMG the flavor was great. So i wonder when it comes to steak or pork, how much of a difference is there and is there an ideal time. Like is just 6 hours all you need to really get the flavor in. Or does a day or two really allow the salt and such to fully work it's way throughout the meat.
Looks great, Angel. Going to give the is shot myself. Not sure if you have seen them, but in the canning isle, there is a grabber made just for grabbing mason jars. It is waaaay better then trying to use tongs.
I like the bottle egg separation idea. I made chocolate chocolate souffle a few weeks ago and it takes ages to separate a dozen eggs (well) I'm going to try this recipe myself, but not go any pots that seal like that. I'm thinking a ramekin with cling film and some good elastic bands maybe.
Really enjoyed the video, just wandering if you could do a similar video testing out how different tempretures affect the texture and taste of the crème brûlée
FYI after adding the yolks to the sugar the mix should be immediately mixed together. This prevents the sugar from drying out the egg, and in general will make the end product much much lighter in color if you whip vigorously (creating a sabayon). This might actually be what's happening with the bubbles at the end.
I really enjoy the concept of having Angel cook introductory level Sou Vide dishes. It's super funny and it's cool for the viewers who are buying these machines for ourselves so we can feel like we aren't alone 😂😂
This is awesome! I am a huge fan of creme brulee (and flan) and I just got started with Sous Vide this channel is fantastic!!!! Thank you! I'm following you and recommending you to all my friends! BTW: where are you guys originally from, I can't place your accents. You seem to be a great fan of brazilian grilling but your accent does not sound Brazilian. Your Nephew sounds like with a slight argentinian or uruguayan accent? maybe not. (I am from ARG living in MI). Anyways! yours is a great channel!
I separate egg yolks using the shell halves after cracking. It's very fast and little mess. You just shuffle the yolk back and forth between the halves and let the yolk fall into a bowl to use for egg white omelet or other use.
@@terenoy I wash my eggs and in the US the outer layer of the egg is stripped off either way. It's why eggs can't be left out like those I buy when in Europe . No chicken poop ;P
@@terenoy also pretty much all eggs you can buy here have been pasteurized further removing contamination. You'll notice that Guga breaks the egg on the same plate that he dumps it on to. No worries ;)
i would recomand to Try to whisk the eggyogs with the sugar first to make a ribbon eggyolk and after mix with the rest , Texture will be even better and you will have more mix . :)
its almosr 400k where the 300 k box ? just kiddong howly god i rewatched most old videos where the paper plates is a thing and the mic of guga in the intro is not as good as now but. nothing has changed its still a fun channel i hope u guys reach 1 million and even more and i will still watch your videos
You guys are great... However, not everyone has the money to do Wyagu or other expensive cuts of meat. Just a thought.... Do a short series on affordable meals doing sous vide...
@@Cyrribrae relative to what? Show folks how to make meat loaf, pork chops, and turkey great with this technique... They have the forum established....
@@nolabadgirlzexclusivevip609 I got an entire USDA Choice Picanha roast (That can feed about 4-5 people) for about $10. Prime is about $20. However, they also have plenty of other videos on meat loaf, pork chops, turkey, chicken, and plenty of affordable foods if you look at their channel.
I never got the bottle method of separating egg yolks to work. Also on the types that you put on top of the glass and just pour the egg on them seem to be hard to work with. Many times the thicker part of the white that is kind of stuck to the yolk sucks the whole thing through the holes and breaks the yolk. And if you don't clear the container for every egg the whole batch is ruined. I found that the hand method is clearly the easiest because you have the most control of what is happening.
I saw a video doing it in a zip lock bag then pouring it into small bowls then fridge for a hour. then the sugar / torch... Like to see you guys do this, that way I don't have to buy jars..
I think those are actually made of pyrex and there for totally able to handle the jumps etc, that's just my view as I was looking into it I found pyrex glass everything and its all about absorbing that heat. I assume that's what he was using.
![Gucci Mane & Sexyy Red - You Don't Love Me [Official Music Video]](http://i.ytimg.com/vi/j7IBqyFKT4c/mqdefault.jpg)
Sorry for the Rudolph, the Red-Nosed Guga! 😂😂😂
Awesome video Guga. I love the idea with Angel doing the cooking. I can learn from that much better. You should open a restaurant, I'll go down to Miami just to eat your Sous Vide Picanha.
smsandel that May have been one the best ideas I’ve ever heard. I’d love to see something like that happen.
Please make a video on Japanese deep fried pork curry
Guga, use the vacuum chamber to remove the air bubbles.
can you do a experiment for me where you salt tenderize the steak first then use the pineapple marinade then sous vide its driving me nuts you got the toys I want to see the ultimate tenderizing experiment before I try it for culinary class thank you love the channel
I think this video confirmed the theory that I've had for a while.
Sous Vide Everything and Guga Foods are indeed the same person and not just two guys who look really similar.
You've heard it here first!
Kirihum Outta here with your conspiracy theories. Get a grip!
Cute theory you got there. There's no way they're the same guy; they're just twins like The Rock and Dwayne Johnson.
Lol
Nah, can't be, I mean they clearly wear different shirts! Maybe the shirts gets mixed up at the laundromat once in a while, but c'mon can't be the same guy. If it was... it'd be Amaaaaazing!
What a theory bro !
I enjoy when you use a gram scale or give ingredients portions on grams. It allows for an consistent results...every single time.
Thanks Angelica... I got your back!
Haha, not like Spanish recipes:
- una pizca de sal
- una manzana mediana
- una taza (a cup, meaning whatever size your coffee cup is)
😂
No wonder my grandmother could never make any dish the same twice...
Metric system rules!!!
I recognized the Chef steps proportions (this was a half recipe). I've found the Chef Steps recipe the best for sous vide.
Guga, I've put the recipe into an excel spreadsheet so I can key everything off the weight of the yolks considering it's the hardest to control. Worth getting a scale with sub gram resolution for the salt. This applies to many egg based sous vide recipes where proportions are key to control the eggy taste.
@@vaazig chef steps pro has a recipe for creme catalan. Haven't tried it yet.
In a previous life I was an executive chef at a high end country club. I used to make flavored Creme Brule's every weekend. One of the club favs especially in the summer was a S'mores Creme Brule.
You can use the same recipe that Guga uses for the batter. Make a Graham Cracker crust like you would for a cheesecake, but use a bit more melted butter. That way it keeps the crust from getting too soggy. Press the crust into the bottom of the jars. Cover that with chocolate chips or busted Hershey's bar pieces... Or whatever kinda chocolate floats your boat.
Pour in the batter and cook as per Guga's instructions here. Once cooled, instead of sugar on top (or in addition to it if you really like the sugar crust) cover the top with mini marshmallows and torch to your liking. Top with a few more chocolate pieces, a chunk of busted Hershey's bar or whatever and some crumbled Graham Cracker... Boom! Smores Creme Brule'
You can totally experiment with all manner of flavorings and other "mix ins" ... Like Berries of all kinds. So easy and so tasty!
Banana cream pie style is another fav, make a Graham crust as above... blend in some very ripe mashed banana into the batter, then some less ripe chunks of banana, & nilla wafer pieces. Then when finished and cooled, top with whipped cream and nilla wafers!
So many possibilities. Basic Cream Brule' is just a canvas for creativity!
How about a little bourbon in the mix?
cool I'll have to try that
You have a beautiful family, everybody looks so happy and everything.
I miss my dad.
Make sure you go to the doctor regularly Guga. It'd be a tragedy if you left the world too soon.
the kids reactions they are like little maumau and little ninja i just hope they say deeeeeeeeeeelicious
You inspired me to get a sous vide machine...life changing
Awesome Jarod! Stay tune for amazing stuff!!!
Watch the video for the beginners from SVE crew and the items that they personally use for the videos, e.g. sous vide equipment.
i got one some months ago, coz i was dazzled with those steaks XD
deleth yeah same here no ragrets lol
Same here dude. I'm like a legend in my family now. Haven't bought a restaurant steak since.
It was only 24 hours ago I was thinking, "Man, I should use sous vide instead of double boiler to make some creme brulee.. hmm", and BAM! Guga's got us covered with an instructional video!
NICE.
The bloopers bit, Angel's expression was hilarious 😂😂
I love this channel so much! I especially love how you include the whole family in the videos!! Keep up the extremely good work Guga and Angel!
This is one man who cares for his viewers and his channel. Keep up the great videos!
Angel trying to crack eggs is me trying to figure out life 😂😂
thanks for adding the equipment in the description you're truly a man of the people thanks guga!!!
Watching this video reminded me when I taught my son some bachelor survival cooking. It was so funny watching him try to figure out to do things ( such as separating eggs). He now has expanded his recipe list and only eats out occasionally. Thanks for the memories
I binged watched most of your videos last week. Bought a Sous Vide cooker on Amazon, got in in Friday, last night I cooked the most delicious filet mignon. Im a believer now.
Best video yet man. You should start including bloopers in all the videos if there are any 😂
Also this would make a great series also 👍🏽
Sous Vide creme brulee is excellent. I made it twice now. I used to make creme brulee with success using the tempering then baking method, but this is far easier and more consistent. I also like that you essentially jar the creme brulee so you can store it in the fridge without a crust forming on the top. Totally impressed. Will not be going back.
These instructional group videos are hella fun! 🔥👌
That plastic bottle trick is some next level stuff; I've never even heard of that method when it came to separating the yolks.
I picked up two anova cookers because of you. I really enjoy this channel.
Guga, great perspective!! This was an awesome idea to answer some questions that beginners, like myself, may encounter. Thank you for another great video. The bloopers were great as well haha 👍🏿
Making it today Guga. 40 minutes to go and then into the refrigerator. Thanks for the recipe!
Please do have more videos where Angel is cooking. I’m a rookie chef too. The mistakes he makes are likely the ones I’ll make. Hearing the corrections and instructions from Gaga, as he explains them to Angel, is helpful! Also, I’m definitely going to try this recipe! Love the videos! Keep them coming!
Just made 28 of these in 8oz jars for a small catering. The sample one was great!
Guga, I think I’ve watched every video you’ve put out! Lol seriously though, I was hesitant about the sous vide even though your food looks amazing. I finally decided to go ahead and get one and my my my! I bought 2 New York Strips and cooked them 137 degrees for 2 and a half hours and I honestly thought I was eating prime rib! My father in-law was blown away and he is the grill master!
Just wanted to thank you for your videos! Keep them coming! 👍🏼
Tried out your recipe and it went fantastic. I went a little short in the cream since I was using leftover heavy whipping cream but I was only 20g short. I made them for my wife and I to celebrate and it was wonderful
Congrats! What were you celebrating?
We need more videos like this, watching Angel cook was amazing
Very happy to see Angel getting down and dirty with cooking! He is making great progress!!!! I like it!
Great video Guga! Awesome to see Angel learning to cook new things and seeing your boys at the end to give a true taste test. Always love your videos. Thanks to you I’ve been cooking Sous Vide and following your recipes. My whole family thanks you!
My favourite videos to watch on RUclips cheers!! Gonna try this out tomorrow!
Looks so yummy. Maybe I can try this one for my kids. Thanks guga. Ur d best
For me with the eggs I have always used the rounded edge of a metal bowl to crack the eggs and then break the shell in two and use the shell to move the yolk back and forth between till just the yolk remains and then save the whites to make meringues. Doesn't usually take me very long to do. However if the shell crumbles or you catch a sharp edge into the yolk it goofs it up. Still break one yolk every so often but the bottle trick is also a very good way to go. Never had much luck catching the yolk. The spaghetti straining spoon I had not thought of.
You guys seriously do a great Job on your videos
Bless Angel's heart for trying! lol Has he never cooked eggs before?
I can’t stop watching your videos! Keep up the amazing content!!!
The part about separating the yolk from the white was super funny ! by the way i find that to flip the yolk from on side of the shell to an other is easier and faster, needs a little skill i believe. Creme brulee is so good !!
Niiiice!! My wife is thankfull I can make more desserts with my sous vide!
Happy wife happy LIFE!
Your key of success whatever u do we really feel like u do bottom of ur heart and we just love it thank you do much for making amazing videos just loving ur both channel love from Philippine
I have torched the surface of brûlée’s in Mason jars several times and I consistently ruin and crack some of the jars. The extreme heat can chip and crack the edge of the jar. Mason jars are really not meant to see this type of extreme heat differential, viewer beware!
I have been doing for a long time, that never happened to me. Good to know, and thanks for the advice.
I just make about 25% more than i need. So if I need 4 I make 5 brûlées. So if one crakes I have one more ;)
I made the Guga cheesecake recipe and put them in an ice bath and one of the mason jars broke, so I agree that mason jars are not really meant for thermal shock. The cheesecake came out fantastic, so give that one a try too. Just be careful with the ice bath.
All, first I want to thank the SVE team for what I believe is one of the best channels on RUclips. The attention given to the viewers by Guga and team is unbelievable. By all means, this was just a “please proceed with caution”. I’m sure my conditions, make and size of the container, and heat source have everything to do with success or lack thereof. I in no way want to steer anyone away from experimenting with this great recipe, just be careful and happy cooking!!
Darren K oh i use oven safe jars they are tight and can take a lot of heat, so for sous vide i prefer using those over mason jars.
Hey guga. Theres a way to do it so it wont be foamy once cooked. Beat the eggs sugar and vanilla together until yolks have a pale color and fluffy. Heat up the cream on the stove and then temper your eggs with the warm cream.
Love your videos. Huge fan!!
Correct, but we making it sous vide.
ANGEL ON SVE ! I was surprised lol , never had creme brûlée but I wanna try your recipe
Notification squaaaaad 🙌🏽
Thanks brother.
Here's a simple experiment you could try. Season some steaks or pork and vacuum seal them. But then leave them in the fridge. because i did that for a pork lion once and just had it sitting for like 2 days (kept running short on time) , and OMG the flavor was great. So i wonder when it comes to steak or pork, how much of a difference is there and is there an ideal time. Like is just 6 hours all you need to really get the flavor in. Or does a day or two really allow the salt and such to fully work it's way throughout the meat.
Love to see the family in the videos awsome video got to try it with my girls at home Thanks Guga
I know its been 4 years, but love see Angel cook.
haha the bloopers were the best part :D
I did a sous vide pumpkin spice creme brûlée and it was unreal !
I appreciate seeing some of the "oops" moments that we all run into and ways to fix it. Great video, guys!
Hands up for metric system!!
andy0slix boo
the egg cracking part reminds me of vegeta trying to cook
😂😂😂😂😂😂😂😂😂
Looks great, Angel. Going to give the is shot myself. Not sure if you have seen them, but in the canning isle, there is a grabber made just for grabbing mason jars. It is waaaay better then trying to use tongs.
I like the bottle egg separation idea. I made chocolate chocolate souffle a few weeks ago and it takes ages to separate a dozen eggs (well)
I'm going to try this recipe myself, but not go any pots that seal like that. I'm thinking a ramekin with cling film and some good elastic bands maybe.
What an awesome editing! Gotta love this one! :D
So two Gugas AND two Angels. Too much awesomeness.
I love when Angel cooks.
The music during the eggs was great!!
Always love your videos Guga, keep it up man!
Thanks Guba
Awesome video. Love the judges 👍🏻
Discovered this channel a couple of weeks ago and I'm addicted to it although I don't own a Sous Vide machine :D Keep it up!
Really enjoyed the video, just wandering if you could do a similar video testing out how different tempretures affect the texture and taste of the crème brûlée
I dropped the temp to 175 and added 10g of creme, I liked the texture more this way.
The channel is great, always looking forward to new stuff
It was great seeing all the boys and watching Angel struggle through separating eggs!!!!
I thought so too... that was funny as heck. 😂😂😂
hahah..love the bloopers! good job angel! i want to see more stuff like this, angel making stuff..lol. gonna try the recipe guga..thanks
good job angel! youre a great teacher guga!
Dude ur camera is so high quality its ridiculously awesome
That was awesome. Cannot wait to try it. It’s my favorite dessert.
Those kids are so adorable!!
This is my absolute favorite dessert on the planet...
FYI after adding the yolks to the sugar the mix should be immediately mixed together. This prevents the sugar from drying out the egg, and in general will make the end product much much lighter in color if you whip vigorously (creating a sabayon). This might actually be what's happening with the bubbles at the end.
in a sabayon, the eggs are slowly cooked as they are whisked. Pretty hard to do that here.
I really enjoy the concept of having Angel cook introductory level Sou Vide dishes. It's super funny and it's cool for the viewers who are buying these machines for ourselves so we can feel like we aren't alone 😂😂
Guga make this a series man that would be awesome
I LOVE the searing music!
Beautiful color on the eggs
Cooking with Angel needs to be it's own series 😂
I always seperate the yolk from white in egg shel, it is eassy and super fast. Greeting from Poland Guga
You should try using a torch on low setting to get rid of the bubbles before cooking
Liked this format!! Good job!
Something different... Change it up, glad you liked it.
Tiago's reaction looks just like Guga's when he tastes something delicious.
Guga,
To remove air bobbles from any cream before cooking you can simply use vacuum.
Regards
Michal
42. I think that creme brulee might be the answer to life, the universe, and everything.
You can also crack the shell in 2 and then shift the yolk between the bottom and top half.
You have to try the dry aged in butter experiment. I think it will change your life.
This is awesome! I am a huge fan of creme brulee (and flan) and I just got started with Sous Vide this channel is fantastic!!!!
Thank you! I'm following you and recommending you to all my friends!
BTW: where are you guys originally from, I can't place your accents. You seem to be a great fan of brazilian grilling but your accent does not sound Brazilian. Your Nephew sounds like with a slight argentinian or uruguayan accent? maybe not. (I am from ARG living in MI). Anyways! yours is a great channel!
who else is eating and watching? ugh. now I want dessert.
I separate egg yolks using the shell halves after cracking. It's very fast and little mess. You just shuffle the yolk back and forth between the halves and let the yolk fall into a bowl to use for egg white omelet or other use.
ElGrecoDaGeek , you risk contaminating the egg whites with possible dirt and chicken poo traces as they drip down the sides of the shell.
@@terenoy I wash my eggs and in the US the outer layer of the egg is stripped off either way. It's why eggs can't be left out like those I buy when in Europe . No chicken poop ;P
@@terenoy also pretty much all eggs you can buy here have been pasteurized further removing contamination. You'll notice that Guga breaks the egg on the same plate that he dumps it on to. No worries ;)
i would recomand to Try to whisk the eggyogs with the sugar first to make a ribbon eggyolk and after mix with the rest , Texture will be even better and you will have more mix .
:)
its almosr 400k where the 300 k box ? just kiddong howly god i rewatched most old videos where the paper plates is a thing and the mic of guga in the intro is not as good as now but. nothing has changed its still a fun channel i hope u guys reach 1 million and even more and i will still watch your videos
This is a really great video. I give it a 10 too.
Lovely family
And grate video..
Definitely I’m going to try it.
You guys are great... However, not everyone has the money to do Wyagu or other expensive cuts of meat. Just a thought.... Do a short series on affordable meals doing sous vide...
I mean.. Picanha is relatively affordable..
@@Cyrribrae relative to what? Show folks how to make meat loaf, pork chops, and turkey great with this technique...
They have the forum established....
@@nolabadgirlzexclusivevip609 I got an entire USDA Choice Picanha roast (That can feed about 4-5 people) for about $10. Prime is about $20.
However, they also have plenty of other videos on meat loaf, pork chops, turkey, chicken, and plenty of affordable foods if you look at their channel.
I never got the bottle method of separating egg yolks to work. Also on the types that you put on top of the glass and just pour the egg on them seem to be hard to work with. Many times the thicker part of the white that is kind of stuck to the yolk sucks the whole thing through the holes and breaks the yolk. And if you don't clear the container for every egg the whole batch is ruined. I found that the hand method is clearly the easiest because you have the most control of what is happening.
I love your videos. The recipe is awesome!!!
I like too hear deeeeeeelicious!!! Ninja, guga and mowmow are too funny with that. Good cooking in this video from angel too! Cheers!
thanks for this, this is one of my favorite deserts.
This looks amazing guys!! So funny to how hard an egg can be! Ha. Cheers guys.
Hi Guga, why do not you try to make Amazake? That would be great! BTW we love to watch your experiments! Good job!
I saw a video doing it in a zip lock bag then pouring it into small bowls then fridge for a hour. then the sugar / torch... Like to see you guys do this, that way I don't have to buy jars..
Yesss!!!!!! I've been waiting!! Tyty🖤🖤🖤
Notification Squad in the HOUSE!!!!👍👍👍
“What happened here is you messed everything up, Angel”
I'm going to try to make it my self... looks good
Its good and easy.
Will try today for sure
Thanks for replying back
was good for a beginner cooker, I remember when I tried to split the yolk and the whites made a little mess too
Hey Guga my mason jar exploded when I put them on the ice!! Extreme Hot to cold is not good!
I think those are actually made of pyrex and there for totally able to handle the jumps etc, that's just my view as I was looking into it I found pyrex glass everything and its all about absorbing that heat. I assume that's what he was using.