Sous Vide STEAKS OF THE SEA 3 ways Swordfish | Sous Vide Everything
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- Опубликовано: 4 сен 2024
- These are the steaks of the sea and my cousin Maumau, never had it. Today I cooked them 3 ways to find out which one is best. Deep fried, pan seared and torch seared right after cooking them sous vide. After this experiment I will tell you if you never had swordfish it is amazing and you should!
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HOW TO COOK SWORDFISH SOUS VIDE
I cooked it for 30mins @ (130°F / 54°C)
* BEURRE BLANC SAUCE *
2 Shallots
1 Stick of Butter (8tbsp)
1 tbsp Capers
2 Cloves of Garlic
Juices from the Bag
4 tbsp White Wine
1 tbsp Dijon Mustard
4 tbsp Heavy Cream
1/2 Lime Juice
* No salt or pepper needed as bags from the juice will be strong.
* Swordfish by Grand Western Steaks
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#Swordfish #SousVide #Sauce
I know they don't look that good right now, but watch this!
*Me getting all excited for the soundtrack*
For our sauce..
*Throws Chair*
Not gonna lie they had us in the first half
I genuinely feel betrayed
I was literally starting to sing
"But Watch This.!" 😆
😐
My heart was stop for a moment,
Feel betrayed
Exactly the same thing in my mind lol
Do the “placebo experiment”
Make three steaks exactly the same way and see if ninja thinks they’re different
Please. I'd love seeing that.
Please.
But you have to tell him they are all different
JTH Guga: Which is the better stake Ninja?
Ninja : NUMBER C!!!!! IT’S DELICIIIIIIIIIIIIIIIOUS BROTHER!!!
Guga: Okey calm down, so this is the Placebo experiment Ninja.
Ninja: The Placebo what?!
Everybody start laughing.
Diabolical
ASMR: Guga talks quietly into your ear giving you directions to cook the most badass steaks
Jesse James whispers *so let’s do eeeeet* 🤣
Asmr is gross no matter who does it 🤣
Please ”swedish jacuzzi”. Dry age a meat for at least 30days. Then dip in butter/ beef tallow and dry age for 20more days. Make it happen
And then enjoy the smallest steak ever
@@micahretief7893 not really because the last 20 days isn't really dry age there wouldn't be any more loss than a 30 day dry aged steak
bruh i see u commenting this all the time he already said he would try it 😂
@@rel3979 gotta keep it on his mind.
blakfloyd facts
Guga : THATS GOOD *throws fork*
MauMau : yeah
That thunder belt tho hahahahaha
I wish guga was part of my family 😭 we would be eating good all the time
jeffrey castillejo no, guga will ate all your food
@@masbro1901 lmao
@@elg94 if u get to eat this type of food, it's worth it
@@elg94 exactly , at least someone thinks the same as me
Guga's family doesn't get full off of the food though. They just get to sample it. He only cooked 3 fish steaks, and it's like 30 of them (obviously an exaggeration). Plus, they don't eat like this all of the time.
Hey man. I just cooked this up first time and this is DELICIOUS. Great job dude Florida would be proud
"Now we eat Maumau!" - Guga
Poor Maumau LOL
Guga you are literally like the best kind of friend.
Everyone is family to you.
It's how I aspire to be.
I know it's not the point of your channel, but I thought you should know that how you treat people is an inspiration.
My family is from Sinaloa and we eat smoked swordfish in our quesadillas..
I was literally going to buy some the other day but wasn’t sure how to make it. Thank you for this video! 😍
Make a new channel Guga!! DEEP FRIED EVERYRHING!!
no he's gonna have a heart attack
That’s a good one YolmRex
He can just do this in his second channel, Guga Foods.
@@mokouf3 sousvide is his second channel
@@nbshftr I can't even distinguish which is first or second lol
I’m excited to try this recipe. I grew up eating dry, bland swordfish. I look forward to trying swordfish that can delight even the most dedicated carnivore!
Absolutely love the enthusiasm these guys have! Can see the passion!
I've always loved swordfish but reserve ordering it for when I know it's going to be relatively fresh. Super nice texture, and great when seared/blackened for extra flavor. That deep fried one would be awesome on a sandwich with some fancy greens and a thicker type sauce. For the pan seared, while it's cooling you should put it in a pile with some sauce so it could soak it back up. I do the same with steaks and find it works better than basting while cooking. :)
Guga, I'm a college student and I always want to try cooking fancy recipes like you, but just like any other college student in the country, I'm broke. You should try to do some recipes that are under $10 and make it into a nice lunch/dinner! Sous vide on a college budget challenge haha
He can sous vide a happy meal
Sword fish steaks are about $6/pc in Shoprite near me (NYC). Without the cost of the sauce, it is definitely within your budget.
@@0hshit shop rite oh how I miss you yall need a wegmans
Life of Boris
Awesome presentation. What a great way to have swordfish. Will definitely try this. Thanks for sharing your recipe and input.
Very good video. I like how you include stuff that don´t always turn out great, makes for an honest approach. Very good video :)
Thanks Dan!
Amazing! Just made the sauce. I g! Delicious. Thank you so much! 🥰
Guga: So how is it?
Ninja: DEEEEEEEEEEEEEEEEEEELICIOUS!!!
Maumau: beefy
That's why I like your channel, you will show your failures and your successes. I also love how you cook your foods different ways, to decide which one is best.
I love how they just freak out or overreact for everything it's so funny
I'm from italy, we fish "pesce spada" in our sea. We eat it just grilled and for condiment only olive oil, lemon, pepper, parsley and salt. Or we use it in a sauce for pasta with tomatoes, garlic, olive use oil, caprice, black olives, parsley and anions, very good!
We need more swordfish videos !!
This channel makes me realize the food cooked by your own always better
Finally a new Sous Vide Everything. I've been binge watching Guga Foods and SVE and don't even own a Sous Vide. One thing I can say is, I've become a steak master whether on BBQ or in the Pan. Can't get enough Guga. Currently watching at 11:31pm
I watch probably 5 episodes a day for the past month. Feel like I am finally catching up.
Thanks so much Ross! Glad your steak game is now master level bro!
Because of pan searing, you have overcooked the fish. Had that piece of fish been pulled from the water a few mins early, our would have been not as dry and just as delicious as the fried fish. Love your videos
Yea he did overcook it..
@@austindick3044 yeah........ He did........
@@austindick3044.......
@@austindick3044 I hate people that always put dots on their sentences
@@Jasonbossman123 then.. keep.. it... to... yourself...
I got my sous vide about a year and a half ago because of you, and I always come back here for my recipes.
“But i know they don’t look good right now...But watch this” 😂literally my favorite thing to say watching Guga
This is a big deal:
NO GARLIC POWDER
Ty for the likes :*
Alanas Burdulis right !! When I heard ‘and lemon pepper’ I had to double take that LMAO
Garlic is great with fish
Garlic doesn't go along with some fish, imho...
@@spick625 You are what you eat
Marcin N. Not what I’d expect to hear but okay 😂
I think the issue with the pan seared fish is that you cooked every fish at the same temperature, if you do a pan finish it comes up some degrees and cooks more. When I cook anything in sous vide I always put it like 5 degrees F below the finishing temp because I dont have a blow torch to finish it up with, only a pan. Works every time
You've put so much hard work into your channel! Keep it up!
Looks amazing 👌 MauMau knows the score, We deep fry everything in Scotland 🏴
Every time Guga takes a his first bite it's like he's never expected it to taste so good, and it's the same reaction Everytime and it is priceless
Mau Mau: "I already swallow it, but my mouth is still watery."
That's what she said 😂
Guga's reaction on everything its amazing. He drops the fork all the time.🤣🤣🤣
Details on frying? Did you coat the swordfish in flour then egg wash before frying? Thanks
My father's absolute favorite meal. Broiled swordfish with lemon, Vermont sharp white cheddar mashed potatoes, and buttered green beans.
3:07 To see bread crumb method...(not listed in description). You'll have to slow the video down to slowest setting though to see. Warning Guga sounds drunk on this speed 😆👍🏻🥂👊.
Guga, please try STURGEON (the "black" caviar fish)! I know it is not easy to find but still possible in the U.S. I would suggest marinating that in only shopped onions, salt and pepper, then grilling or sous vide. That thing is very popular in the Caucasus area (Armenia, Azerbaijan, South Russia). I hope you will like that.
3:56 cat is adorable
I just sous vide swordfish last week! I used lemon pepper too. I pan seared mine after, when I tried to sear the skin, it released a lot of moisture and tasted more like the ocean. I was not a fan of the meat near the skin. But the rest was more steak like.
I've been watching your show forever but swordfish is my favorite fish because I own a fisherman I need to try that all love
>Sous Vide swordfish, a very heat sensitive protein to refine state
>Pan seared it in hot butter
> "It's way drier."
(Shock Pickachu Face)
I felt this in my soul
4:50 Gugas reaction 😂😂
4:55 close your eyes and listen...
This guys accent makes it for me. It almost adds a flavor to the dish itself.
I think you need to buy more knives...LOL Man I would LOVE to be a guest and try one of your specialties. My wife’s from Brazil she’d love to try it too. Enjoy watching you and Angel and all your family. God Bless
for me this is your best sous-vide everything experiment 1987 I was in to Haiti they caught swordfish and it was prepared that day by French Chef and too this very day the best meal I've ever had in my life
Guga i would love to request seeing a A5 tenderloin but especially it being used in a A5 beef wellington!
Love this recipe!! While I don't have a great plating to show, I do have to say this turned out amazing and will be my go to recipe from here on out! Sooo delicious! Thank you so much for sharing!
what coating did you bread the fish with before frying?
Dredge in flour, coat with egg, dredge in breadcrumbs.
7:08 Guga tried some real hard expression there (when you expect it's gonna be amazing but it's turns out dry)😅
Yet another amazing experiment guys👍🏼
Love it!!! Thanks GUGA keep the AMAZING content coming !!!
We need a Guga Foods Vs Pitmaster X. Guga and pitmaster are given a high quality, thick cut of maybe ribeye or something like that, and they cook it on the grill however they like. No sous vide. The test is how they cook it. Gugas season before and pitmasters season after. Then they get their pals to taste both steaks and see which they think is better. So the judgers will be Guga, angel, Maomao,ninja,pitmaster,Denise and Morrison.
MiNi Weeddeerz that would be a great collab!
They live super far....
I absolutely love all your videos. I don’t know where they were hidden all this time. You guys are so entertaining. Are you guys all family?
8:55 GUGA'S laugh is priceless 🤣🤣🤣
Hope all is well with the 3 amigos, but anyone else notice how much more MoMao's personality comes through when Ninja is in hiding?
Yes! I wondered if anybody else noticed this too.
Hi Guga. Love you videos and your personality, Mamamo your awesome dude. So I don't even like sea food but if this was in front of me I would try it cos it looks awesome. 😊😊😁😁👍👍😍😍❤️❤️🇧🇷🇧🇷🇧🇷🇧🇷💖💖
Did they kick Ninja out of the group?
Mmmm! Great show! (I like the new presentation.) I have to speculate, though, that the flame seared swordfish, was the only one that benefited from Sous Vide. The pan seared and deep fried, would probably render a moister finished product, with a raw start. However, that amazing sauce did need the drippings from all three steaks. Perhaps, as suggested, a little less Sous Vide time, or none at all, for the Pan/Deep ones. The reduced sauce being the wild card!
So I know you're cooking fish in this video, but I wanted to share a funny with y'all.
Last week on Good Mythical Morning, they did a steak episode. They were seeing which mail-order steak tasted best.
Unfortunately, they seared the steaks First, and then cooked them in the sous vide machine.
Weirdest thing I've ever seen. It really made me appreciate your videos more.
GMM is the shit.
2:17 *Not gonna lie they had us in the first half*
Loved the camera on the sauce. Nice b roll
Wow, keep doing you guga. Amazing as always
Thanks Daniel Z!
Guga,this question has been inside my head for a while.Can those vacuum bags be recycled?
I have the same question. Is there any way that you can cook sous vide without all the plastic waste?
In theory yes you can but the question would be is it worth it?
From my knowledge it depends on what you did in there. If you had vegetables etc in there (mashed potatoes etc) of course. For meat it can be dangerous because there might be some bacteria etc left which isnt good and the bags are hard to clean completely. But you can, but of course they will get smaller. What you can do is use a big bag for vegetables etc and then reuse it for meat and you are safe
@@SousVideEverything Can you explain it in more detail?? I don't think I catch the meaning behind this one.
@@Theminenoop Oh I see,thanks for the information!
4:54 my body when i watch anything from this channel (and guga foods)
salud Guga! Well done, Ive been wanting to get into circulation cooking and your videos are a great source of info!
I think it was over cooked in the pan. Maybe cook less in the sous vide then pan sear it.
I love that your crust on the fried fish was very thin and only added to the flavor rather than being an inch thick and being the only thing that you taste
They all look delicious but I would have enjoyed a slightly longer time with footage of the searing like you do with the beef steaks :)
@
Sous Vide Everything could you try to grill a steak on the grill with charcoal just from the outside with big heat(smoke it?), sous vide it after and use the blower at the end? love you guys and stay deeeelicous
After sous vide jus omit the lemon for this. Try Chinese 5 spice when pan sear. I made a cherry vinegar and port wine and butter reduction sauce. I used grape seed oil very hot 1 minute sear one side then 30 seconds on the other too keep it moist.
the pan sear looked soo good. give it another chance! but instead, slightly under cook it in the sous vide machine THEN bring it up to the right temperature with the pan sear method. it’ll probably beat the fried one and torched one without a doubt!
Swordfish is literally the best fish to me
I live vicariously through you
It is no longer MauMau's time to hide in the shadows & fend for the scraps. It is his time to shine. Long are the days of Ninja, all hail MauMau.
lmao!!! This made my day!!
@@SVEMauMau My cousin and I love you guys. Keep up the good work.
Since you know the pan sear needs a bit more time why don't cook the fish (or any other protein) at a few degrees lower with the sous vide. That way it you've got the wiggle room (maybe?) For the longer time you need in the pan.
PaKa SARL it also sounds like the pan temp was too low, which made it take longer to sear. Pan should be really really hot
1:45 almost.......
The Sauce is the true MVP here
El sous vide no ayuda mucho con la Albacora (swordfish) por que contiene grasa intramuscular, la manera "ideal" de prepararlo es al Sartén, cocción muy similar al atún rojo o la otra que queda nuy buena es frito, deep fry como lo hiciste. Todo el jugo que se depositó en las bolsas de vacío fue la grasa del Swordfish o Albacora. Acá en las costas de Chile se ve harta Albacora dependiendo de la temporada obvio. Saludos Guga , excelentisimo canal
Definitely need to try this
MauMau and Guga : “ everything deep fried is good” try deep frying an eye round @guga
Wow. Awesome video. You guys are fun. I would really like to see more seafood dishes
My mouth is watering, ugh I want some now, but I don’t get out of work for 3 more hours
Without even watching, the BUTTER method always wins.
It enhances the flavor~
Guga!! Do dry aged pork loin / pulled pork / spare ribs
And the dry aged tuna! ;-)
You dont dry age pork
@@ogjoja6140 says who? Dry aged pork is out of this world. Try it before you slam it.
Jopa Schreiwe Yes you can. A lot of gourmet ham and pork, such as chorizo sausage and Iberico ham, is dry aged. I’ve even seen slabs of pork dry ageing in the shop windows in Spain.
@@AutisticSpaceman those are cured, not aged. Different processes.
What temp do you recommend frying? Thinking fairly high like 400 since it’s already cooked and just trying to get a crust
Its nice to change it up a bit here and there
Try one with tuna. I love tuna steaks. 🙂
You know something is good when you start giggling after taking a bite!
You're insane bro. You should open up a sous vide restaurant. They'd call you crazy, but I bet you could totally pull it off.
4:52 wht the hack guga is looking for is something missing guga🤣🤣🤣🤣😂😂😂
Guga : Not fishy at all
Fish: What am i
Hola saludos desde Chile, soy tu nuevo seguidor vengo del canal del profesor Clocker. Un gusto ver tus videos.
You should cook sandhill cranes. They call it "the ribeye of the sky"
This is a great video cool to see you do fish
I love the way he talks!
6:27 "everything deepfried is good" Time to put that to the test then guys :D
U make some amazing creations!!!! I loved the butter and fast food sandwiches the most so far. I could only wish to try your food someday.
lets get this baby on trending
👍👍👍
Nice Job GuGi, trying it tonight in Key Largo