I was told it makes steaks BETTER so we tried!
HTML-код
- Опубликовано: 12 апр 2024
- In order to make steaks better I always like to push the limits. Regardless of what it is, if it sounds good I usually give it a try. Today is the craziest steak experiment I have ever done, all because it was asked by you guys! So I say let just do it.
Get my cook book: linktr.ee/shop.guga
* Become a MEMBER of SVE *
/ @sousvideeverything
-----------------------------------------------
SUBSCRIBE to This Channel
ruclips.net/user/SousVideEvery...
-----------------------------------------------
Subscribe to my Grilling Channel
ruclips.net/user/gugafoods?sub...
-----------------------------------------------
Subscribe to my NEW Channel
ruclips.net/user/guga?sub_conf...
-----------------------------------------------
* SVE MERCH *
Shirts: teespring.com/stores/sve
Cups & Boards: gugamerch.com/
-----------------------------------------------
* MAIL TIME Want to send something?
13876 SW 56th Street (№128)
Miami FL 33175
FOLLOW ME ON
TikTok: / gugafoods
Instagram: / sveverything
Facebook: / sous-vide-everything
*************************************************
THE EQUIPMENT I OFTEN USE IN MOST VIDEOS
* SOUS VIDE EQUIPMENT *
Joule Sous Vide Circulator: amzn.to/2Ii6SFy
Anova Precision: amzn.to/2PM1izx
Sous Vide Container: amzn.to/2merrsb
Sous Vide Container Cover: amzn.to/3rRhlga
My Stove: amzn.to/2DBwP2C
Steak Tray: amzn.to/2Uvoa8Z
Tongs Tweezers: amzn.to/2M6v3Gm
Best Chamber Sealer: amzn.to/2hGHYF8
Cheap Suction Sealer: amzn.to/2mtj1Oi
Chamber Bags: amzn.to/2fpvSzD
Suction Bags: amzn.to/2mXfSUO
Bag Holder: amzn.to/2vjBYp5
Mini Weight: amzn.to/2nF3Q2Q
My Salt: amzn.to/2tofZgN
Pepper Grinder: amzn.to/2BYhNiz
Grate Inside Container: amzn.to/2pKCxIS (mine is 10x15)
Affordable Rack System: amzn.to/326c5Ih
Stainless Rack System: amzn.to/2qu0eAK (Choose the right size for you)
**************************************************
* EVERYTHING I USE in one LINK *
www.amazon.com/shop/sousvidee...
**************************************************
* Meats by Grand Western Steaks
Their Website: bit.ly/2ConGtC
Use Code "GUGA" for 15% Off any purchase, no restrictions!
* For Personal Touch Speak to Rep. Emilio (305)310-0559
F.Y.I. They have picanha, TELL HIM GUGA SENT YOU!
* My Smokers *
RecTeq bit.ly/3ZSZkAg
* TORCHES OPTIONS *
FLAMETHOWER: grillblazer.com/?ref=Guga
Use code "Guga" for 10% off
Small Torch: amzn.to/2BWYvv1
Searzall Torch: amzn.to/2meJLS7
Searzall Head: amzn.to/2mX8Pvl
* My Knives *
Every Knive I use is here: dalstrong.com/?ref=Guga
* OTHERS *
Induction Stove: amzn.to/36gCKrw
Hand Blender: amzn.to/3cF2HlJ
Blender: amzn.to/2n3IpKx
Food Grade Gloves: amzn.to/2lTd8H4
Glass Mason Jars 8 Oz.: amzn.to/2mSF6qm
Glass 7 Cup with Lid Container Kit: amzn.to/2onMYhB
* VIDEO EQUIPMENT *
Main Camera: amzn.to/2imsWSi
Drone: amzn.to/2jSbK7G
Gimbal: amzn.to/2ilc3HU
Main Lens: amzn.to/2AzKumn
Zoom Lens: amzn.to/2BMF7k8
Microphone: amzn.to/2jVU3UC
Slider: amzn.to/3kWlTOM
Voice Over Mic: amzn.to/2n69j1h
* My Music *
share.epidemicsound.com/wJ8n7
* If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-)
* We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
#cooking #research #food 
Развлечения
Guga’s side dishes are literally the whole meal in my house
That's because Guga's side dishes aren't side dishes. It's the main meal and the steaks are the side dishes lol.
I'm hoping he makes a playlist with his top 10 side dishes and another with his top 10 steaks
Glad i'm not alone, they are always so good.
😂😂😂right
I love that anything that isn't a steak is a side dish
Remember, Guga has made a side dish of steak to go with his steak as well 😂
Yeah. Pasta would be considered a main course anywhere else 😂
guga is the type of guy to have steak with a side of a steak
Please keep showing the amounts as subtitles for your ingredients! This is a fantastic addition to the video
3:42 whenever Im having a bbq this song plays automatically in my head
Same here when I'm pan searing a sous vide steak.
Why isn’t mau mau in videos anymore? Apologies if I got the name wrong
He lives a bit farther away then is good to drive and make videos money wise at least, he is definitely living a good long 2-6 hours away, he is also busy with kids and wife stuff
He made an appearance a months ago.
He also has a channel himself
Why isn’t bom bom in videos anymore tho?
It's meow meow.
Great video! How about liquid smoke sous vide steak versus a traditional smoked steak? That would be an interesting experiment!
Dry age with rendang paste, rendang compound butter. Please
I've done the rendang compound butter before. A-mazing but I'm a sucker for rendang
We are really getting out there. I like this one.
It's about time you invited me round Guga. I want to try these funky experiments
Bit surprised that you didn't try a compound butter made from the dips.
Based on the three steak setup, it would've netted you an extra video.
@Guga, you gotta try Tajin chamoy hot sauce and the original. Also, do the dry ones as well.
6:31 "...perfectly al dente" If Guga made fresh pasta al dente, something went wrong.
Tell me you have no idea without telling me you have no idea. You can definitely make it al dente from fresh pasta, it's just that the boil time is cut down to 2-3 mins top. If you think you can't, most likely you just boiled the shit out of your pasta.
@@omulamfibie You're being quite presumptuous when you I "have no idea" (in the most trite way possible btw).
You can call cooking fresh pasta for 2-3 minutes "al dente" If you like, but really that is just avoiding overcooking it "stracotto." Two to three minutes is just how you cook fresh pasta, and there isn't much variation unless you overcook it. "Al dente" is a term almost always used for dried pasta and is a very different thing. It isn't really comparable to fresh pasta, nor should it be.
This was a great video 😁
SUPER SIMPLE SIDE DISH. Love it.
I just learnt that pasta is just uncooked dough 💀
Great video thanks 🙏🏻
gugas side dishes are straight up main courses😂😂😂❤
I Love Sous Vide Everything Videos 💗
Every video Guga cuts off the best part of the steak and sets it aside. I sure hope he is eating that piece.
Its always a good episode when we hear Guga say "parmigiano reggiano"
That "I can't tell" with that look is hilarious
Speaking of crazy research, here is a video idea for you. I recently learned (a couple years ago now)that snacks that use MSG sometimes also contain Disodium Inosinate and Disodium Guanylate (aka DSI/DSG or I+G) to enhance the effect of MSG by 5x stronger (for example, Doritos, Pringles, KFC, Snyders Pretzel Pieces, Hidden Valley Ranch Dressing, etc).
From what I’ve seen, some people buy a 50/50 premix of DSI and DSG (for example, by the brand Make It Meaty) and then make a custom mix of 97g MSG and 3g DSI/DSG to make an “enhanced MSG mix”.
I was thinking the experiment could be this:
1. Steak + Salt Pepper Garlic (control)
2. Steak + SPG + MSG
3. Steak + SPG + MSG + DSI/DSG
Then maybe you could do a mini test with maybe another meat like chicken or maybe a potato based side dish or something, so we can see how it works with and without the MSG+DSI/DSG.
I can even see the video title already “Food scientists say THIS makes MSG BETTER!”
Anyways, I hope you give it a shot!
I'd also love to see this.
Underrated comment, you put in the effort to research, explain, and offer a great video idea, I hope they do this!!
NO! What are you thinking? You sound unethical, how do you think chemicals such as monosodium glutamate, which causes
horrific swelling
Headache
Flushing
Sweating
Face pressure or tightness
Lack of feeling (numbness), tingling or burning in the face, neck and other areas
Quick, fluttering heartbeats
Chest pain
Feeling sick (nausea)
Weakness
Plus your additional DSI/DSG chemicals known to cause
Nausea
gout attacks
uric acid kidney stones
obesity
hypertension
heart disease
And you suggest that he be a guinea pig of self research. What a charming character you have.
You are obviously well versed with these additives... you fail to have concern for the death sentence these 3 chemicals can have on another human being. You feel disgusting.
Hey Guga! There are several variations of New York Strip on Grand Western Steaks' website. Which ones do you usually use in your videos?
You still need to try getting your favorite pecania. Or new york strip From great western steaks, maybe some from Nebraska, Maybe from texas. Guga does the beef taste different where it is sourced?
Guga, it's the spring time. Try steaks with fresh ramps and / or morel mushrooms. Delicacy in the northeast springtime. Maybe compound butters. Mmmmm
this might be the experiment i'm most invested in
Tray wrapping a steak in Saran Wrap then put in it a sous vide bag, does it hold the juices of the steak better? Will juice leak out into the Saran Wrap and go into the sous vide bag while it’s cooking? Test it lol wrap one mild tight, medium, and tight.
"I got tiny arms"
*Overshoots the steak* 😂😂
This is my favorite cooking channel after Guga and Guga Foods.
I'm not going to lie, the Italian in me is shocked at that fresh pasta. I am very curious about trying that particular trick for myself someday.
Having finally tried sous vide, I def prefer a reverse sear on the bbq instead. Just that extra smoke flavour 😅😊
you should do this again with the spicy queso and whatever the white cheese one is called
Guga does the spinach dip being out of date in feb help the flavor or nah lol 0:39
Probably caused the fart later on 😂😂😂
try dry aging with nandos seasoning
Should try a dry age with those dips
Is it just me or are Gugas side dishes not super simple 😅
Pretty sure that's the running joke for like... 8 years now
At the same time this one was legit not hard to make
this one is pretty simple but yeah now it's just part of making side dish
Please try anchovies next please please!
Step 1: Put Steaks in a juicer
Step 2: Freeze dry other steaks
Step 3: Rehydrate the Freeze Dried Steaks with the juiced Steaks.
Step 4: ???
It doesn't look good now, but watch this
this sounds like a horror show
Step 4: Drown in MSG
Step 5: show vid to Uncle Roger
An experiment worth conducting, not gonna lie. Don't think it'd work though, not enough moisture to properly reconstitute the steak.
Wait so you want to remove all moisture from a steak to add it to another steak from which you've removed all the moisture? Sounds like a regular steak with extra steps
Guga try knorr liquid seasoning
have you tried using RANCH DORRITOS in any of you expiraments yet?
2:06 that’s like the shanghainese knife cut noodles
Perfectly cooked :)
try and blend all the powdered "MSGs" and see what happens
Try red wine Demi glaze. The same including a dry age one
Love the videos as always just drives my cooking game to the top. I have a idea for a dry rub and or seasoning- I love everything bagels so why not use everything seasoning? 🥯plus 🥩😋
Guga kinda made spaetzle, I think? Or that Chinese hand-cut noodle that I don't know the name of, but my first thought was spaetzle
Use crystalized lime in some experiments
I would like to see if Guga can do something Marmite.
All of us italians very much appreciate this amazing side-dish. Pronounciation is on-point as well 🎉
We Germans also appreciate this Spanish side-dish
Hey Guga would you like to try and ferment biria marinade like miso or kimchi or try it with other very tasty marinades?
You should try salted carmel on a stake
when you tell us "theses dips are fantastic" i'm feeling like i have to stop trust you on tastes :'D
If i was to try a dip it would 100% be the french oinon one.
Sous Vide seems to hate combining fats together, so the denseness of the oil/fat in the cheeses probably killed the flavor as compared to the extra herbal/veggie flavor coming from the spinach dip that has less of the fats/oils by comparison.
Well said
I suspect both dips are about as fatty, but the advantage of the spinach dip is that it has those stronger flavors from the cheeses used and the herbs added. The basic queso dip relies more on its salt content, texture, and a hint of heat, all of which would get lost in a sous vide bag.
now dry age in the dips lol
Another "SUPER SIMPLE" side dish. 🤣
If ur doing this u need to do the salsa ranch dressing
This is as easy as it gets
I expected Guga to have some fancy Japanese scissors or at least some Dalstrong scissors XD
Dry age in ricin next
The pasta reminds me of a Chinese knife cut noodle where they would use a knife and a ball of dough like this video and shave the noodles into bowling water.
you should do this with Buffalo Wild Wings sauces
Braii VS barbecue! 😂
Guga please do some Polish cuisine, there is a lot of great Polish dishes
Wow -- two Lefties and Guga. This is quite rare.
Guga put the cheese on after it has been cooked. I wish you guys would have dipped the control into the sauces to see that difference.
I am so confused on how that is a side dish and not a main... what do you consider the dividing factor?
this video is on the Sous Vide channel, so it's a side dish because they aren't sous vide-ing it
try making a regular salad, freeze dry it then turn it into dust, then use it as seasoning on a steak and feed it to Angel, and after he eats it tell him what exactly it was
I thought you were going to mixed the saunces for a 4th one 😅
Hello guga..why dont u try cooking ur steak with asian msg such as fish sauce & shrimp paste?
Try out Japanese natto. Fermented soy beans on your next experiment
This had me in tears. When dude ripped that big one....
Guga try new zealand steak and most expensive cherries in the world plus dry aging in fish sauce pls
Tostito Spinach Dip, taste like Rajas con Crema (poblano clilli).
Far be it for me to question Guga, but that pasta side dish needed way more cheese on top 😋
WHERE IS THE DRY AGE OYSTER SAUCE IM WAITIN!!!!!
That’s not a side dish, it’s a main course!😂
Guga come try Georgian food. It's ჩაქაფული season!
Looks good. A lot of "You want to go ahead and..."
Hey Guga! I just ate a Buldak 2x spicy!!! Let me tell you that I have a very high spice tolerance but this ramen it’s another level. I don’t make it with all the sauce… that’s spicy it is! Soo a Buldak video??????????
Guga puts a cool accent into "parmigiano reggiano'😂
You should turn them into butter and see if that makes any difference
I heard Kraft cheese powder from the box used as a rub is remarkable. True story
Should have done one in salsa
This side dish was the real easy to make
Take the fresh pasta steps put and get something store bought, this is easy as a pie,
The tittle reminded me of the movie "Were the Millers". The one young guy had a neck tattoo that had the words "No Regrets" but Regrets was mispelled. The question then becomes do you say anything to someone with a neck tatoo?
You should do a banana dry age
Suvie and torches might be the way to go for being a trucker for steak on the road
Can you do one with "Salsa Lizano" pls pls pls pls pls
just to mess with your tasters, specialy the description guy and Angel, do a expiriment, but put an extra control steak somewhere in the middle. See if they find it, don't tell them
Guga make Tamil Kothu roti/Parotta
Sous Vide in The Bag with Cavior
Just a question, Guga: why do you never pronounce the "d" in "sous vide"? In French, it's supposed to mean "under vacuum", but you're making it sound like "under life". Are you making zombie steaks? x)
Sous vide is pronounced soo vee it's a quirk of french to be less grammatically consistent.
Why don’t you try pronouncing ANY word in HIS native language properly & come back & talk to us. Capeesh?
guga i challenge you make lemang!
I love how nobody gives guga a hard time for misusing because 😂
Should've mixed the two dips in the third one. The control always taste the same.
How about dry aging steaks in caviar?
Stuff... a round steak with un sweetened coconut or Chinese chestnuts...and Broil
This is Guga's voice !!
Guga please use Bovril from the UK 🇬🇧