We call that in our locality "Polon". I can tell that it's too old. Polon harvested from way younger sprouts are much smaller but tastes 10 times better than the old one. The texture is different on younger Polon's too, it's more like a Rose Apple texture than sponge. They're much juicier, sweeter and flavorful than old ones.
Hi Guga!! I have to recommend a Greek traditional recipe that is so good, its called frigadeli! Here is how to make it: You cut a beef liver at small pieces and you season them with grated garlic, parsley, salt and black pepper(we also add a little bit of kefalotiri which is a hard cheese, you can use parmesan maybe but its optional ). Then you put in lukewarm water (not hot) some lamb caul fat until is tender. Then you take each piece of liver and wrap it with the caul fat. Put them in wide skewers and grill the in direct heat. I reccomed you to try it with some cold beer!!!
Thanks for the content Guga. I'm in the hospital recovering from spinal surgery yesterday and your videos are helping me get through the day so thank you again.
Oooh... I feel your pain. Extension and fusion, L5-L6 It took me 6 months before I even *STARTED* to feel "normal" again, so in the words of a friend of mine who also had an E & F: "Patience! You *will* eventually feel better."
Well, here in Brazil we eat more young coconuts than mature coconuts, so we usually don't get to see the sprouting stage of it. Unless you have a palm tree in your backyard, then maybe.
@@MarceloZ2 yup exactly what I mean by poor people food. Lol. I'm pretty much your neighbors, I'm from Trinidad and my uncle has quite a few trees in his backyard.
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. ;)
I love all of your videos Guga!! I am a big fan from Panama😊 and this year for the first time in my life I made a Prime Roast, and that was amazing!!! Thanks for the courage and advises😊 You are the best!!!
In Kerala (south India ) where there is lots of coconut trees here , I can get a hundred of them by searching compound that my family owns. Inside there is pong in our language.when the plant comes out inner flesh and water hardens so we get ‘pong’.i usually dip the inner ball in Nutella and eat it while watching your vids
In Goa, we call the yellow part Maaran, we also make liquor out of the sap from the coconut flower, called feni. When the Portuguese brought the cashew to India from Brasil, we started making feni from the cashew juice.
We had a sprouted coconut a few years back. Planted it and it's been growing nice. Only problem is we live in toronto and bring it in every winter and put it out ever spring/summer
What sort of wizardry is going on here. He struggles to crack it open after cutting off the sprout, flash to the fourth dimension, cracking it open with the sprout on. Cue coconut brains.
There's a lot of them in the rural areas of the Philippines. The sprout grows from overly matured coconut. We call the inside round, flesh as TUMBONG. The smaller "tumbongs" are the best. The one in the photo is over matured. The outside is crispy and the inside is like a sponge and it's sweet.
In Philippines we call it as "tumbong" .. you must try the one with just a little sprout on it (a young one) is it more flavorful, Guga :) and you can also eat the whole thing :)
My wife and I are both of different diets. It would be really amazing to see you make some steaks with vegan butters or possibly some other vegan alternatives. I've loved your channel because I missed meat and can now eat it again so its been nice. But my wife cannot have steak due to a medical vegan diet. So some of the vegan yogurts and butters would be cool to see in some videos. I would also ask if you would be so kind as to try impossible meat. Its delicious. Thank you for making these videos. Your enthusiasm has given me many smiles as I see you and your family eat and be merry on this channel. Much love guga!! I hope that you keep it up!!
👍🤓The “Yellow part” is where most of the vitamins are. Thats why the flavor is strong but still good in my opinion. The fermented coconut meat around it is rich in coconut oil (very nutritious). Cool video!
Thanks for the video! I cut the sprouted coconut as instructed. The taste was as you described-not a fan, but I’ll accept whatever nutrients I ate. I didn’t eat the yellow part😅.
I've eaten this many times before. I always wash the whole thing and rub the yellow surface thoroughly with water since it tastes like fermented coconuts. The spongey part tastes fine like the most spongey bread or flat out, just like what you said, a cleaning sponge.
Here in the Visayas part of the Philippines, we call it "Buwa" and i ate a lot of it when i was younger. We even ate the yellow part, which is the tastiest part. As far as i know, that coconut is already too old and sprouted far enough already. You should get a sprouted coconut with less than 5 inches of sprout. The yellow would taste different. And get the bigger variety of coconut. It's way too small.
Guga here in Mexico we always eat sprouted coconuts but that one that you have it to sprouted already. You have to eat the ones that just barely started to sprout so you can eat it and it would be sweet.
The sprouts that you cut off can also be eaten at the end coming from the coconut. They are tender and I'm sure they could be used in various kinds of cooking.
We call that in our locality "Polon". I can tell that it's too old. Polon harvested from way younger sprouts are much smaller but tastes 10 times better than the old one. The texture is different on younger Polon's too, it's more like a Rose Apple texture than sponge. They're much juicier, sweeter and flavorful than old ones.
When the sprout is only a few cm and only the very tip is green... Mmmmm. Hard to get in my area.
I agree with you, it's way tastier.
Yes of course, its common to eat that thing when i was a kid, but in my area, coconut tree is so rare nowadays
In Malaysia we call it tombong
_THAT’S WHAT SHE SAID!_
Guga ate up all his steaks for Christmas
I would too
Never😂😂
LOL
Lmao no but really that’s really what happened
Lmfao
An SVE video without sous vide? 😱😱😱
Angel is in the Sous Vide so he couldn't use it.
Pain.
Lmao, good one😂
@@staples4335 actually laughed hahahah
should have been for guga foods surely
hey, he didn't sous vide ANYTHING...
ikr
The sponge was sous vide in the coconut
He got his channels mixed up
"This coconut doesn't look like much right now.." *cracks with knife* "but watch this!" *epic music plays*
😂😂😂
Epic LOL
*pulls out blowtorch"
Looks at the title “Rarest coconut”
Southeast Asians: 🤔🤔🤔
Rare to other places
Common on others
there's tons of that coconut seeds(idk what in english) close my house
Lol ikr
its common in my country Philippines
My sister thinks shes so smart, shes said onions are the only food that makes you cry
So I threw a coconut at her
Ba dum tsss
Thats a nice one tbh🤣
How about capsaicin eye drops?
Did she crying?
How'bout a durian or jackfruit instead?
Channel: "Sous Vide Everything"
Video: no sous vide
Me: *wHaT heresy is this?*
0:42 that laugh combined with the sentence scares me
I'd watch a Guga Dexter spinoff channel not gonna lie.
2019 Guga: We are making the most amazing food using pro tools
2020 Guga: Mmm the sponge tastes nice
Hi Guga!! I have to recommend a Greek traditional recipe that is so good, its called frigadeli! Here is how to make it: You cut a beef liver at small pieces and you season them with grated garlic, parsley, salt and black pepper(we also add a little bit of kefalotiri which is a hard cheese, you can use parmesan maybe but its optional ). Then you put in lukewarm water (not hot) some lamb caul fat until is tender. Then you take each piece of liver and wrap it with the caul fat. Put them in wide skewers and grill the in direct heat. I reccomed you to try it with some cold beer!!!
Thanks for the content Guga. I'm in the hospital recovering from spinal surgery yesterday and your videos are helping me get through the day so thank you again.
Oooh...
I feel your pain.
Extension and fusion, L5-L6
It took me 6 months before I even *STARTED* to feel "normal" again, so in the words of a friend of mine who also had an E & F: "Patience! You *will* eventually feel better."
@@supergeek1418 thank you! Mine was L4-L5. Just trying to take it a little at a time. Thanks for your support!
im surprised you guys havent had this before seeing that you're from Brazil. This is one of the best tasting things in the world.
Im from Brazil and never had Heard about this coconut lol
Same
@@Gabriel77888 I guess it's a poor people thing 😆
Well, here in Brazil we eat more young coconuts than mature coconuts, so we usually don't get to see the sprouting stage of it. Unless you have a palm tree in your backyard, then maybe.
@@MarceloZ2 yup exactly what I mean by poor people food. Lol. I'm pretty much your neighbors, I'm from Trinidad and my uncle has quite a few trees in his backyard.
Can you make a Dry Age experiment with that coconut? I'm curious to see on what coconut does to steak
No
OOOOOooohhhhh I like THIS 😳😳😳
YESSSSSS
Sprouted coconut would not work well in dry aging it's like foam, wouldn't have a seal
@@SousVideEverything , fresh coconut pulp vs copra pulp coating.
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. ;)
I dig the format as additional content for the channel(s), but I wouldn't want to lose out on a regular video for these.
I love all of your videos Guga!! I am a big fan from Panama😊 and this year for the first time in my life I made a Prime Roast, and that was amazing!!! Thanks for the courage and advises😊 You are the best!!!
In Kerala (south India ) where there is lots of coconut trees here , I can get a hundred of them by searching compound that my family owns. Inside there is pong in our language.when the plant comes out inner flesh and water hardens so we get ‘pong’.i usually dip the inner ball in Nutella and eat it while watching your vids
Brooooo the nutella idea is freaking genius!!!! What a legend
Oh the yellow thing. That is the coconut endosperm. The spongy stuff must be cooked in spice and coconut milk. Indonesians and Malaysians eat that.
It's like snow..... Don't eat the yellow (X_x)
In Goa, we call the yellow part Maaran, we also make liquor out of the sap from the coconut flower, called feni. When the Portuguese brought the cashew to India from Brasil, we started making feni from the cashew juice.
You make feni from cashews right? Atleast that's what I thought. We make toddy from the coconut flower here in Kerala
Absolutely love your videos, Guga!!!
We had a sprouted coconut a few years back. Planted it and it's been growing nice. Only problem is we live in toronto and bring it in every winter and put it out ever spring/summer
What sort of wizardry is going on here. He struggles to crack it open after cutting off the sprout, flash to the fourth dimension, cracking it open with the sprout on. Cue coconut brains.
You are lucky to see coconut sprout in your kitchen counter...it's good to eat the sprout inside...Good Luck 2021....Bangalore India
“A good-tasting sponge” 😂
I love all your videos Guga you inspired me to be a chef!!
U r the best!
He has also inspired me to be a chef well a 14 year old chef that can do very little but I have made a various amount of good foods.
That first coconut crack in the beginning was so hilarious for no reason 😂😂😂
In Colombia these coconuts are really famous, we love to eat them. We call the center part the apple of the coconut.
that's what Guga does when he's SOUS-VIDEing Angel for 24 hours and have to wait
There's a lot of them in the rural areas of the Philippines. The sprout grows from overly matured coconut. We call the inside round, flesh as TUMBONG. The smaller "tumbongs" are the best. The one in the photo is over matured. The outside is crispy and the inside is like a sponge and it's sweet.
That was humorous! Thanks for the laughs.
Awesome video guga well done!
Coconut: I LIVEEEE
Guga: hmm nice sprout chop chop
Great video. Cheers from Spain.
This is amazing! 🙌
In Philippines we call it as "tumbong" .. you must try the one with just a little sprout on it (a young one) is it more flavorful, Guga :) and you can also eat the whole thing :)
Finally a Filipino haha! They’re my favorite part of the coconut
It got me back when I was a Kid, "Corazón de Coco" and that was a treasure when we found that on our backyards... thanks for sharing. loved the video
The look of inside fluff reminds me of an angel food cake...
Here in Canada we don't eat yellow snow either! Thanks for sharing and happy New Year!
I missed a couple parts... So what temperature do I set my circulator at and for how long?
I also missed the part where you sear it
Good start for a Sous Vide Nothing channel!
"They're not actually for show, I actually use them!"
Looks at Uncle Roger*
Loved the video. Your reaction to “the yellow” was hilarious 😆
Those sprouted coconuts are freaking amazing...
Guga : it feels like sponge but it taste nice
Meatcanyon : yes you like that Secret Formula don't you
Me whenever Guga cooks Wagyu 3:37 - 3:38
Guga does a great job at keeping his videos interesting
Do different random, weirdes fruit/vegetables and meats you can find and do a tastetest. I enjoy this so much! 😁
I bet i wasn't the only one expecting that he'll sous vide the coconut 😅
Did anyone else think Durian fruit for the next odd thing to try. Well not odd just odd tasting thing to try.
Only a islander understands the flavour,it was really funny seeing you guys reaction
Learned something new today. Thanks guys!
Guga going full business in the front party in the back mode with his gym shorts on
Truss me in South East Asia it's very common
Guga! Try Koji rice the right way: Blend with water first (oatmeal consistency) bag with steaks in fridge for 3 days. Turns out way better!!
Watching you guys eat that gave me the goosebumps. That spongy texture of my hair just sticks up on my skin. You guys are crazy
Growing up in the islands, that’s a normal thing to eat as a kid. Saipan reppin 💪🏽
MICRONESIA!! reppin RMI. we eat it boiled in soup or with icecream.
My wife and I are both of different diets. It would be really amazing to see you make some steaks with vegan butters or possibly some other vegan alternatives. I've loved your channel because I missed meat and can now eat it again so its been nice. But my wife cannot have steak due to a medical vegan diet. So some of the vegan yogurts and butters would be cool to see in some videos. I would also ask if you would be so kind as to try impossible meat. Its delicious. Thank you for making these videos. Your enthusiasm has given me many smiles as I see you and your family eat and be merry on this channel. Much love guga!! I hope that you keep it up!!
Hey guys welcome to Sous Vide Nothing!
This should have been named "Sous Vide not this one".
0:29 Guga is drooling already hahaha
👍🤓The “Yellow part” is where most of the vitamins are. Thats why the flavor is strong but still good in my opinion. The fermented coconut meat around it is rich in coconut oil (very nutritious). Cool video!
Everyone : coconut
Guga : cucunut
Don't eat yellow snow comes to mind when watching this. Great vid as always Guga.
Thanks for the video! I cut the sprouted coconut as instructed. The taste was as you described-not a fan, but I’ll accept whatever nutrients I ate. I didn’t eat the yellow part😅.
Growing up on a pacific island, sprouted coconut was always a nice treat.
Nobody:
Absolutely nobody:
Not even a single soul:
.
.
.
.
.
.
Guga : *S P O N G E*
This was nice refreshing video. I like videos here and there like this
It is sprouted coconut 🥥 not a rarest coconut 🥥
Yup
Yes just a regular coconut lol
WOW! What a strange coconut! 😱😱😱😱
2:40 try the younger sprout. its much more palatable. you can eat the yellow. the older one is saturated with oil, that's why it taste wierd
I've eaten this many times before. I always wash the whole thing and rub the yellow surface thoroughly with water since it tastes like fermented coconuts. The spongey part tastes fine like the most spongey bread or flat out, just like what you said, a cleaning sponge.
Here in the Visayas part of the Philippines, we call it "Buwa" and i ate a lot of it when i was younger. We even ate the yellow part, which is the tastiest part. As far as i know, that coconut is already too old and sprouted far enough already. You should get a sprouted coconut with less than 5 inches of sprout. The yellow would taste different. And get the bigger variety of coconut. It's way too small.
Daym no sous vide? No searing music? Daym even the very end of 2020 sux!
No flame thrower, no watch this. This is a Guga imposter
If I had to describe the best coconut, it would be one that cuts like butter
in Indonesia, at Java Island we call it "Gandos". it so fresh, not so sweet but nice when we eat in hot weather.
3:50 PRICELESS FACES
They don't have hot peppers at my supermarket this week and you're rolling up with sprouted coconuts.
Guga showing 8th wonder of the world
more rare fruit reviews, we must see Angel try the durian
I’m Mexican, grew up in manzanillo, Colima. I used to eat these all the time when my mother introduced me to them 🔥
Guga, you missed an opportunity for "mystery meat". Serving the spongy interior to compare with a real sponge.
Plot twist: The coconut is secretly a container for crack
Me: see the thumbnail
My mind: ahh.. *TOMBONG*
😂😂😂
Yo it's so rare the stem grew back in between shots!
In one video we got to see that Guga CAKE when he went for the knife and a Momau quote of "the meat's kinda soft". Good vid.
"And at the same time you can actually eat this". *** guga makes subtle but clear slurping sound ***
Next video: Coconut Sous Vide Experiment. 🙌🏼
"Don't eat the yellow..."...snow! hehehe...
Guga here in Mexico we always eat sprouted coconuts but that one that you have it to sprouted already. You have to eat the ones that just barely started to sprout so you can eat it and it would be sweet.
You guys should make a recipe with that coconut? Like, a coconut sous vide steak or a coconut sous vide lobster?
That coconut eerily reminds me of a shrunken head for some reason
- The yellow SUUUCKS!!
Hahahaha
Grew up eating this, my dad always use the meat of this for his rice cakes for holidays.❤
Here in El Salvador we call it "manzana de coco" or Coconut apple! but to have better taste the crop has to be way smaller than that!
Only people from Indian subcontinent will understand how funny the video is.
We eat this like every other week.
The sprouts that you cut off can also be eaten at the end coming from the coconut. They are tender and I'm sure they could be used in various kinds of cooking.
When he said "nah" and threw the "meat" away… it made me cry.