I cooked Steaks in CHAMPAGNE and this happened!
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- Опубликовано: 6 авг 2024
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Nothing like eating a great steak and having something amazing to drink with it. But can champagne pair good with steaks? Today we will find out how this will taste!
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* Champagne Butter *
2 Shallots
4 Cloves Garlic
1/4 Cup Redbell Pepper
1/2 Cup Champagne
8 tbsp of butter
2 tsp parsely
1 tsp cayenne
1 tsp Black Pepper
1 tsp Salt
* Pasta Sauce *
1/2 lbs Bacon
3 tbsp Flour
2 Cups Cold Milk
1 Cup Mussarela
1 Cup Smoke Guda
Salt and Pepper to Taste
* Steak by Grand Western Steaks
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#cooking #steak #recipe 
Развлечения
when you cook with alcoholic products you need to make sure the alcohol evaporates, when you vacuum seal it the alcohol stays there. you should try to make first evaporate the alcohol and then sous-vide cook it
So sous-vide in like a champagne reduction then would you say? 🤔
It sounds miles better than just straight up sous-vide like they did here 🥂
Yea he couldhave known
Ya he’s made the same mistake with whiskey and other similar products. He never boils out the alcohol and it always ends up tasting nasty.
Guga knows that
Agreed. A “champagne” reduction would have been a better outcome, this was actually “sparkling wine” being that it comes from California, moot point yes but, reduction IS the way to go!
Hi Guga. Here is a video idea for you. I recently learned that snacks that use MSG sometimes also contain Disodium Inosinate and Disodium Guanylate to enhance the effect of MSG by 20x-30x stronger (for example, Doritos, Pringles, etc).
I'm not sure what ratio/blend of MSG, DSI, and DSG is needed, but I'm sure you can find it somewhere. America's Test Kitchen + Kenji Lopez Alt have a video that discusses some of the science behind it.
I was thinking the experiment could be this:
1. Steak + SPG (control)
2. Steak + SPG + MSG
3. Steak + SPG + MSG + DSI + DSG
Since the MSG, DSI, and DSG has sodium in it, the salt in the SPG might need to be reduced a bit, but it's up to you. Anyways, I hope you give it a shot!
Guga I think you should consider this video suggestion. I'm really looking forward to see this thing happen.
@@jojoalcantara3055 MUDA MUDA MUDA MUDA
this has to happen
@@jojoalcantara3055 He’s done one of my other suggestions before, so I hope I get to see this one too!
@@santtumoilanen3065 Hahaha. *Roundabout intro plays* To be continued.
Guga you forgot the golden rule, you didn't cook off the alcohol in the champagne first.
He always get screw some experiments like that cow stomach before
Yep. Man's a bit stoopid at times.
Still waiting for the wagyu bone marrow video 😭😭😭 we need titan butter!
ME TOO
Bone marrow is bone marrow I don’t think that we can have a different taste.
@@Lordsheva80 that’s what I think as well but I have no clue lol
@@Lordsheva80 we need to know!
Perhaps for these boozy steak experiments, you'd get better results by cooking the alcohol off first before putting it in the bag. That way you get the flavor of the beer/wine/champagne/etc. without the straight alcohol flavor taking over and ruining everything.
You could still do a straight booze 4th steak if you really want the reactions for the content. But I think it'd make for a significantly better eating experience to cook the alcohol off first.
Exectly right!!!
He knew that at one point. Figured out in his first or second booze vid that he needed to cook the alcohol out if he was going to put whiskey (liquor) in the SV bag. This is the first time he's used champagne, but IIRC not the first time he's used wine.
It's been awhile though, he might have forgotten the wine lesson and just wanted to see what the champagne would do.
@@Quest723The or more likely he knows but rightly concluded that the visceral negative reaction would be more entertaining & sharable, and that it would drive engagement with tons of people commenting that he should have cooked it out. All in service to the algorithm.
@@nafspark Possibly, could've just been curious how nasty bag champagne tastes too.
i think he's doing it for the reactions now, cause every alcohol experiment he's concluded it'd have been better if he cooked down the alcohol and he already knows putting extra stuff in the sous vide bag significanly worsens and dilutes flavor
Hey Guga. If you've never tried it champagne butter risotto is awesome especially with some seared Mahi.
my only request in life would be having Guga's music when getting cremated.
I know it doesn't look that good right now, but watch this!
The issue isn't as much about steak being incompatible with champaign as it is about sous vide being incompatible with champaign.
You see, basically any time alcohol is used in anything, it gets cooked off. Either in a batter or it's used to deglace a hot pan and so on.
But you boil your steaks at only 54 °C and alcohol needs around 78 °C to evaporate, and all that aside, it wouldn't be able to escape from the bag in the first place.
So if you sous vide a steak in alcohol, that alcohol stays in and with it those dry, bitter chemical notes that really don't go well with anything.
What you could try to do is actually cook the alcohol off before you sous vide, which would likely result in much better steak.
This. 100%
Like I said I his Short, he needs to make a new channel for experiments and consult/collaborate with science type channels. Like chemistry channels or something.
But yeah that's exactly what i thought as well, can't boil off in sous vide
But then again it just seems so obvious, to overlook AND have no retrospect or hindsight, rookie mistake.
@@lorenzoalistaire3257 But Guga knows this and it has been in videos, see my comment above that this is a fake experiment.
He's done that before so idk why he didn't realize that for this video
Why was the music so intense in the beginning
It's like he was cooking for his life
Guga!! This is a weird request but you should do an experiment to confuse leo and angel. The experiment is to cook 3 steaks. 1 with salt pepper garlic, 1 with salt pepper onion powder, and the last one you can choose how you would like to season it. It would be funny for them to find the control
Or maybe do a weird experiment, but add food colouring to the control steak and start from the experiment.
@@nnuae i like that too
Buk you better shut up
Ginger powder or something like that
@@nnuae He made a zombie steak years ago for mau mau on halloween
That Mac n cheese recipe procedure really reminds me of my mom’s- she taught me how to cook her recipe for a chemistry project
Your knowledge is really shining through Guga. I’ve been cooking with your tips for a while, and watching how your channels have developed is pretty cool.
You can see you have 10+ years of experience at LEAST and pretty trusty reviews. Keep it up homie
And yet he doesn't cook of alcohol...
Gugas side dishes are always a combination of pasta or potatoes and bacon and cheese. But somehow they're next level dishes
THAT was HILARIOUS!
Your faces on the last steak!!!
PRICELESS.
As always, great watching you guys having fun while I learn a few things. Tried the link for the knives but it did not go through.
Your videos have progressed a lot since I’ve started watching you a few years ago 👏
Tip for making cheese sauce - if you add a little yellow mustard or mustard powder it makes the whole sauce taste cheesier and especially with pasta it’s great. If you use beer as a base too instead of milk for a cheese sauce it is absolutely incredible
I would love if you experimented more with dry aging lamb. I don’t think you’ve got it right but would be great to keep trying till you get it right
Love the honesty every time. Have you done the vodka pasts?
If you put alcohol in a sous vide bag, doesnt the alcohol vapour just get trapped inside instead of evaporating like cooking with alcohol in a pan
That and it's not even hot enough to cook off the alcohol. He should have cooked off the alcohol first then put it in with the steak so it got the flavors of the Champaign without the alcohol taste.
Heyy Guga, here's a video idea.
Try freeze drying the pellicles of dry aged steaks and powderize them to make a seasoning, and then use it to season regular steaks!!
He has!!
*When your chef friends said to "pair steak with champagne," I think they might've meant to drink it alongside an already cooked one XD*
My mouth watered with everything. Looks so good.
Guga what is you just marinated the steak (unseasoned) for an hour or two. Dry it off after marinating and then season and either flame thrower or grill to perfection?
The rule whenever cooking with alcohol is to boil off the alcohol first. It's what's done whenever someone makes a whiskey- or wine-based sauce. The compound butter worked because you actually boiled off the alcohol which leaves the more steak-friendly stuff.
I'm definitely making this one. Thanks Guga! 🤙
I love how you decided on a nice pasta for the side dish! It def set the tone for the Champagne.!
loved how the making of the coumpound butter sounded like the whole world was ending haha boa guga!
3rd steak was champagne without the cham
A million thumbs up for taking one for the team on this one. You saved 195,000 people from trying this at home and ruining their steak! If there's ever a Nobel peace prize for "steak", it should go to you guys.
Angel's reaction on the last steak....PRICELESS!!!!
Hey GUGA would be great if you made Nigerian SUYA. It is a traditional Nigerian street food with a very distinct seasoning. It’s really great and spicy
Hey Guga
I’ve been wondering when are you releasing your cookbook because I need it to up my game, your side dishes🔥🔥🔥
Thank god the side dish gag has ended!! Fantastic job guys!
"The bigger you are, the stronger you are going to be, the more meat you can eat" Best Guga Quote 2022
I don’t even know where you get the Ideas…. But I love it!!!
This is the best channel on RUclips hands down
Fabulous, what a great idea. Ted
I've learned so many amazing compound butter recipes from this channel lol
The butter soundtrack was like a boss entrance in an rpg game
First background music makes me feel like I'm in a boss fight of some game or something. 🤣🤣🤣 Cool tho!
We need a GAMER STEAK still! Mtn dew (game fuel?) Soaked with a dorito crust haha
I was hesitant at first to put as much seasoning on my steak as you guga. But i gotta say, after trying it.... life changing. Ill never underseason steaks again.
I rewinded to watch all 3 reactions😂.
Sweet video man. Got an idea for you. Dry age a steak in mushroom duxel?
lmfwao.... Love the truthfulness and honest reactions.Never be afraid of your failed attempts at success. It is what defines you as a true cook.
11:14 it took me until this Mark to realize he cooked it inside a bag.
I'm surprised it didn't occur to him while he's cooking it the alcohol does not disperse, I don't remember what the bags properties are but I do know that stuff shouldn't go in.
I miss Guga foods.. best channel!
🦆🦆🦆 I love your content guys. Brilliant stuff. 🦆🦆🦆
Angel's beard growing in nice I just noticed lol-keep it up fam!
Hey Guga, thanks for your great videos.
After watching your videos, I have three requests for future videos:
- Please try some other cattle breeds than wagyu and American beef.
- How do you clean all your pans and other cooking ustensils so they continue to be so shiny ?
- Please cook a foie gras in a terrine using sous vide.
And yes I'll repeat those requests often. ;)
Their reactions are priceless
Thanks Guga. Compound butter FTW.
2:53 HITS DIFFERENT 🤣🤣 love you guga
I like how Leo always looks at Guga in the end and copies the hand gestures. 😂
I did the cheese-bacon-pasta dish and I totally forgot about the steak.
That side dish was on a whole other level.
Guga u should do a top 10 video of all the experiments u ever did and see which is the best steak
now this was interesting, love your work man (epi hi 5!)
guga i had an idea that may be interesting for a dry age. Dry age a steak in beef bone broth powder (the stuff used for protein shakes). or just use it for seasoning.
🤣🤣🤣 I literally cried at their reaction to the third steak 🥩
If you do red wine cooking, then you might as well do (especially port and sherry), and brandy and cognac cooking as well.
If you have lamb or gamey venison meats - I found that balsamic vinegar in the pan will denature the fat gaminess (plus put sugar -and any salt- into the meat). I can make gamey lamb or goat taste just like a steak - you wouldn't know the difference - unless you saw the small chops. 1 inch balsamic in pan - high heat a llittle simmer - no boiling ! Steak on first side for 2 minutes, and second side to 1 1/2 minutes or so for final cooked status (rare - medium rare etc) - adjust as needed.
Guga, you need to do a video were people taste your steaks vs others. Would be cool to see reactions, especially with so many cool ways and methods you know of to make steak taste better.
I know some wines are used as marinades. Port wine is sometimes used as well......BUT what if you used an expensive port wine (40yr old aged tawny port wine) ? ??
Angel always sums things up perfectly
I think guga needs to make a top 5 of his favorite experiences once a year, like at the end of it, to compare all of them, see who is crowned the champion. Obviously that will be a lot of work for our little gugaboy. But it will be worth it :) Maybe even invite all the boys, maomao, leo, angel, the meat dealer, make it a feast.
i was thinking the same, each time the expeciment is a one shot and never again, i'd love to see a video where they rate different experiment at once from different vidéos, or the one they actually made again because it was actually good (this should be the point of a successfull experiment i guess ...) or a video of em' trying to guess what previous experiment they are eating with flashback and sh*t like
Hi guga do you use salted butter for your compund butters?
Here's one to try, I mix a Balsamic vinegar reduction with Braggs Liquid Aminos 50/50. Great on Pork as a baste and/or dipping sauce. It's equally good on Chicken. I buy inexpensive balsamic and reduce it down to a light syrup then add the Braggs Aminos, (which are similar to Soy sauce but a bit stronger and a better flavor I think. particularly good with smoked meats.
now do a comparision of all the popular butters: the big mac, the butter of the gods, and this one. See which one is king!
Then come in with the secret weapon: Butter of the Gods using wagyu bone marrow ppl here have been calling it Butter of the Titans (not me that named it) 🔥👀🤯
Fermented Shrimp Paste next please Guga!!
Guga, when making Bechamel, you should try adding a little freshly grated nutmeg. It's a traditional French technique
Me just waiting the entire video just to hear Guga say "I know it doesn't look good right now but watch this"
I kind of want to see Guga try his hand at some Food Wars dishes
That Mac looks so good 😍
I beg guga, make a cookbook, I need these sides in my life
Guga you should have a contest where fans get to try your cooking. And I should be the first winner since it was my idea 😁
So I've seen you make a lot of compound butters. I'd like to know what butters you use. They all look and sound amazing.
Dry age in Menudo seasoning that would be definitely curious!!!!! Please Guga
GUGA!! You guys should really try marinating it and Elderberry wine! I grew up on that it is freaking delicious OMG try it try it try it you won't be sorry
The reason the compound butter worked and the sous vide sealed method not is because of the alcohool. You could re do it after the alcohool evaporate
A great way to start my saturday
Thumbs up for the beautiful frying pan!
Smoked Gouda is fantastic. A restaurant I worked at had it on a burger. It was a fantastic burger, and when they changed the cheese, it was never the same!!
Hi Guga !
You always use garlic powder to season your steak, but I was wondering if it would not be better to use other garlic seasoning like fresh garlic, garlic paste or some kind of garlic compound better ?
Would you make a video about testing different kind of garlic seasoning to find out the best way ?
Love you
They’ve done that before
Next time try a sweet white wine. You gotta do a dry age in chicken salt, its pretty much australias msg. I recommend using mitami brand
Chinese Champagne Chicken is absolutely delectable!! You should try a recipe sometime!!!
Hey guga i was wondering if you would ever consider doing a video making montreal smoked meat its amazong and soooooooo good and i was wondering if its possible to do it with a wagyu brisket as well just a video suggestion that would be amazing
Hi Guga, can you please make a Frita sandwitch? Thanks
Hey guga, each time the expeciment is a one shot and never again, i'd love to see a video where they rate different experiment at once from different vidéos, or the one they actually made again because it was actually good (this should be the point of a successfull experiment i guess ...) or a video of em' trying to guess what previous experiment they are eating with flashback and sh*t like
Guga, this makes me wonder if you try a compound butter with the other alcohols would it make a difference? So like a compound butter where you used wine or whiskey.
Hey Guga you should pair up starfruit with steaks! Cheers.
To any Sous vide cookers: I ordered an Iwatani torch head and plan on using Gas One butane fuel canisters. I’ve read online that fuel canisters can explode if the tool is used improperly and/or the canisters are exposed in a hot setting.
What precautions would you always take to make sure nothing goes wrong? And where would you put your fuel canisters to make sure they won’t explode?
Looks interesting experiment, Guga👍🏽. However, that is technically not champagne but just sparkling wine.
I'd love to hang out with this guy for a week and best this food everyday
I think this is the first time Guga was the one who remembered to eat the side dish lol
Guga you should try all of the different alcohol types as compound butters and see which ones work since the champagne worked as a butter but not as a marinade
Hey Guga I have a video idea for you. You should try making a video on cooking steaks on different types of wood such as oak, cherry, apple, hickory, etc I think it will be interesting to see if different wood makes a difference in the steak's taste.
Hey Guga have you tried dry aging steak in hummus?
You need to put out a cook book
Guga, you should really make a TV program. I believe it would be an absolute success, given your communication skills.
Cook a steak in dansk mjød mead. Mead is pretty strong but it's made from honey so i wonder if it'll be good for cooking or not.