The thing I appreciate the most about Guga's cooking is you can see his journey from his beginning videos until now. Most people wouldn't want to admit that they may have been doing things in a suboptimal (utilizing butter on all meats, spice and herb selection, etc) way. But when you actually tested utilizing butter versus not using butter on steaks, and then coming to an epiphany that the butter was deadening the flavor of the meat -- that was epic for me. Now as I watch your videos, I can definitely see your skills have improved ten-fold. I look forward to seeing where you will be culinary & skillwise in another year. Guga, keep up the great work; you (and the channel) are appreciated!
When I sous vide tenderloin, I like to make a mushroom, shallot, and garlic pan sauce with the searing butter, cooking bag juices, and de-glaze with red wine. This looks good too though. Thank you for this post.
started watching at the beginning of this year, and have not regret it. I even recommended it to one of my friends that are into food, and he only likes "quality channels" and after 3 videos, he's hooked on , just like me. keep up the good work!
We are your fans, since we started watching your videos my husband invents almost every day with your experiments, hahaha! We love them and we have learned a lot. Thank you! (Josefina and Rudy from Dominican Republic).
Thanks a lot Guga.. thanks to you, I stock up my freezer with the most beautiful meats, spent 400€ on kitchen equipment and I pretty much own the kitchen every day whilst preparing them deeeelicious steaks and dropping of my chair when enjoying them. My wife now hates me.
I love this channel so much. It's been amazing watching all of you guys grow. Guga out here improving his skills, Ninja getting better at reviewing the meats, Momo getting outta his shell. Keep it up guys ❤️
I made this today with your instructions (except the sauce, I made a port-sauce). This was the best beef I ever cooked. My guests were blown away. Thank you for your video's and your ideas, awesome!
Thanks. Another good one. My grown sons don't eat mushroom (eldest refers to them as dead things) but my wife and I love them. I will have to do this one.
Guga I did this tonight the CHATEAUBRIAND and Creamy Mushroom Sauce, GUGA'S WORLD FAMOUS MASHED POTATOES and the CRÈME BRÛLÉE for BEGINNERS I have to tell you that I am fairly new to SV I am normally a grill and smoker guy but you make recipies easy for all to do, thank you and keep up the great work. Oh and in case I didn't tell you everything came out DEEEEEEEELICIOUS!!!!! that mushroom sauce is a side dish all by itself.
Found this channel 2 days ago, and I can't stop watching your videos!!! Love love love this channel! When I get all the things for sous vide, this is definitely my go-to for the how-to! Keep the great content comming!
I've heard of Chateaubriand but didn't know what it was. Not only am I learning how to do perfect steaks i'm also learning about classic fine dining! Thanks Guga!
I don't know if this is a thing in States, but here in Finland we grill those white mushrooms wrapped in bacon. Take legs of those mushrooms, stuff with blue cheese or some kinda medsoft cheese (mix in some parsley and green onion if you like) wrap in bacon and grill it. I like to torch those bacons near end for extra crispiness. And thats DEEEEEEEELICIOUS! You should give it a try. Totally worth it. And you can stuff those shrooms with anything you like. Give it a try Guga!
Been watching you guys since early January of this year and I have to say I'm hooked. Binged watched almost all your videos and noticed a lot of improvements from each and every video. Don't stop guys. Love ya'. Peace.
@@SVEMauMau Hey! Can you please help me finding name for the song in your Garlic Experiment Video? Its my life mission now to keep asking you guys until you answer! :P Need that song!!
I love the way Guga pronounces Chateaubriand. Chateau is pronounced like Plateau, Briand is pronounced like brand. But you can call it whatever you like, it looks amazing.
Sous vide ensures this tender cut doesn’t over cook. I like the pan searing with the butter basting as the other techniques (torches) might be too harsh. My preferred sauce for chateaubriand is Bearnaise. And, as always, no need for garlic powder.... But another great video from the boys!!!
So 2 ideas here!! 1. Maybe try making the mushroom sauce with a little horseradish as well? 2. For your next beef wellington, instead of spreading mustard, why not try this mushroom sause?
Bought the Anova Precision cooker because of you, first thing I done was cook a £4 rump steak, and it honestly tasted and was as tender as a filet mignon which so much much. Defiantly worth the price if you cook meat often and have the time. Can't wait to try out higher grade cuts and other meats.
I have been looking for picanha for a while now since you have talked it up so much, but haven't been able to find it. Today I went to my favorite butcher shop, and not only did they have picanha. They had WAGYU picanha!! This weekend I'm going to try it for the first time. I am excited to say the least! 😀👍
Beautiful Chateaubriand Guga!! Curious why do you frequently use garlic powder instead of fresh garlic? Is it Mo' Betta that way?? For the butter finish on the searing, try to cook off the moisture from butter before adding to sear pan, just like you do before adding flour to make a roux for gravy & white sauce. Will give a deeper and richer sear. You are amazing Bro!! Learn much from SVE and always have a good laugh too!!
I have to share my wife's German style mushroom sauce with you. I have to type it in, which will take some time, so I'll send it later. Mushrooms and beef are a match from heaven! Even if Ninja has his own preference, that is.
Not sure about everyone else, but I would lovee to see how you make your sides and dips, they all look so bomb, including that creamy mushroom delight. Thanks.
LMAO I agree with Ninja... mushrooms no way! I've watched over a hundred SVE videos thereabouts now, and it got me to buy a sous vide circulator, nice deep pot, foodsaver, searzall, bernzomatic torch, etc. Already cooked several dishes and can say confidently that following Guga's recommendations have led to some fine eats Just make sure to start with quality and fresh meats, and for steaks make sure they are at least 1.5" thick for a perfect medium rare. Already have a weber grill, and it's tough as to whether I prefer charcoal vs the searzall. The searzall is a lot faster but charcoal c'mon. Overall I feel like a chef now and I can't even cook honest!
I tried the "sous vide" pork ribs, did it quickly because i didn't had quite a lot of time (i'd say i cooked it at around 85 deg celsius), but the bag had a hole which made it leak and fill up with a little bit of water (like a few drops) but it was still surprisingly good after "searing" it in a pan. The meat is really soft and the flavor is really well preserved so i can imagine it must be awesome with a real steak, at 60°C for 2-3 hours and searing it with a torch
Classically you would serve that with a bordelaise or mushroom bordelaise. I would suggest after searing the chateau you add a bit of garlic to the pan then sautee mushrooms, deglaze with red wine, and reduce by half, add 2 cups beef stock or mixture of stock and liquid from the bag and whisk in 4 tablespoons of roux and thicken and you have a quick mushroom bordelaise. Thanks to Guga Ninja and Mau Mau for this great series. Have you considered pork shank?
Hey there, Was googling around and everyone keeps saying that 135 degree is medium rare, approaching medium. Also that 1:30 hours is enough. Gouga you are like the best. What do you think the perfect time and temperature for a medium rare should be? I got myself a Beef Tenderloin from Costco. Before cleaning and butchering it, it was 2.1 KG and I expect to have a piece of Chateau B. that is 1.5 KG after I twined it.
I’m just starting on my sous vide journey and first up will be an aberdeen angus chateaubriand. The mushroom sauce looks great, im going to make that to go with it. Thanks Guga, good video.
Guga mane! You’re going to have to quit the day job soon, 200k!! You’re one of the only RUclips channels that I always watch the videos of! Good job, and congratulations!
Great video! I like how you talked about the importance of using salt to brine the meat. I would like to see a pork brining experiment. IE: wet 5% brine vs dry brine vs no brine at all. You could even mess around with the salt concentrations and the time that the meat is exposed.
Hi Guga - I would be really interested in seeing some fully sous vide "meals" - one idea I had was something like beef cheeks (about 182F for a long time) would be sitting at pretty good temperature I imagine where towards the end of the cook you could throw some green veggies and potatoes in (with perhaps some slight temp adjustments) and essentially getting a whole meal cooked with a single circulator.
The beef is perfectly done👍 The mushroom sauce can be a full meal already😂 Now I understand why chateaubriand steak has to be for two persons (or more, looking at the size of the steak and the rich, creamy mushroom sauce.
I agree with Guga: that mushroom sauce lifts the dish to another level. Ninja is also correct: well-cooked meat sous vide stands on its own, especially with basic meat lovers. In my kitchen, tenderloin was difficult to keep juicy and not tasting too rare for my family. Sous vide cures that problem.
Guga, i started thinking about the Jaccard. You tried it as advertized as a tenderizing tool. But what about using as a Marinading tool? The tiny holes it pokes in the meat must be great channels for the marinade to seep deeper in to the meat?
Guga you recommended against using oil to bind salt into the surface of meat. But have you heard of using worcestershire sauce instead? Just few drops on surface of meat.
It's fine if you don't like mushrooms. I wouldn't try it either. Mushrooms hit my pharyngeal reflex. If you know what you like and don't like, there is no point in trying something. I don't eat pork, mushrooms or cilantro. Anything that has one of those ingredients will taste foul to me. Why would I try it? If I cooked you a dog steak, marinated in cockroach and goat urine, would you show me some respect and eat it? No, of course not. And I wouldn't be an ass and tell you to have some respect.
Can someone explain how the meat was cooked? New to the cooking world but trying so many new things! I've never see that bag thing or the boiling mechanism he used. What is it?
I would need your advice please: Everytime you cut the steaks after SV and searing they are really bright red/pink right away. When I cut my steaks after SV, they take really long to get any red(approx. 10 minutes after cutting) - I know this has also something to do with oxidation, but is there something i can do so that they are "more" pink right away? Resting steaks maybe? Ps: Love your videos, really great content and recipes!!
Hey does it matter how many hours u cook this for like can I do it for 2 hours or 4 hours as long as I have degrees to what I like does cooking time matter
The thing I appreciate the most about Guga's cooking is you can see his journey from his beginning videos until now. Most people wouldn't want to admit that they may have been doing things in a suboptimal (utilizing butter on all meats, spice and herb selection, etc) way. But when you actually tested utilizing butter versus not using butter on steaks, and then coming to an epiphany that the butter was deadening the flavor of the meat -- that was epic for me. Now as I watch your videos, I can definitely see your skills have improved ten-fold. I look forward to seeing where you will be culinary & skillwise in another year. Guga, keep up the great work; you (and the channel) are appreciated!
kiddsupreme
Same.
The sauce in this video was horrible.
I hope he learns some better techniques for sauces, etc
STONE PHILLIPS (
Ninja: *shouts loudly and obnoxiously*
Hero: *shouts loudly and obnoxiously*
Mau mau: *gives an in depth explaination of why it is good*
And we wouldn’t have it any other way :)
Lol yup!!
@@E-A-Z-Y ya damn right ! :)
When I sous vide tenderloin, I like to make a mushroom, shallot, and garlic pan sauce with the searing butter, cooking bag juices, and de-glaze with red wine. This looks good too though. Thank you for this post.
Hearing all you guys say “Deeeeeelicous” never gets old!
started watching at the beginning of this year, and have not regret it. I even recommended it to one of my friends that are into food, and he only likes "quality channels" and after 3 videos, he's hooked on , just like me. keep up the good work!
Thanks for the support!!
"ninja what do you think of mau mau's deeelichous" "sucks" *dead*
We are your fans, since we started watching your videos my husband invents almost every day with your experiments, hahaha! We love them and we have learned a lot. Thank you! (Josefina and Rudy from Dominican Republic).
Thanks a lot Guga.. thanks to you, I stock up my freezer with the most beautiful meats, spent 400€ on kitchen equipment and I pretty much own the kitchen every day whilst preparing them deeeelicious steaks and dropping of my chair when enjoying them.
My wife now hates me.
I love this channel so much. It's been amazing watching all of you guys grow. Guga out here improving his skills, Ninja getting better at reviewing the meats, Momo getting outta his shell. Keep it up guys ❤️
I need to personally thank you guys, I've been learning quite a lot thanks to your numerous experiments. Keep up the great work!
I made this today with your instructions (except the sauce, I made a port-sauce). This was the best beef I ever cooked. My guests were blown away. Thank you for your video's and your ideas, awesome!
I usually watch youtube in 240p.. SVE is the only channel I watch in 720p
4K on 40" screen and you can smell the meat ;-)
guga and mau mau are golden hearts thank you BRAZIL doesn't look that good right now but watch em get a tv show lol
Chateaubriand has been one of my favorite cuts ever since I was a little kid! I never though about sous vide with it you did great
Thanks. Another good one. My grown sons don't eat mushroom (eldest refers to them as dead things) but my wife and I love them. I will have to do this one.
Guga I did this tonight the CHATEAUBRIAND and Creamy Mushroom Sauce, GUGA'S WORLD FAMOUS MASHED POTATOES and the CRÈME BRÛLÉE for BEGINNERS I have to tell you that I am fairly new to SV I am normally a grill and smoker guy but you make recipies easy for all to do, thank you and keep up the great work. Oh and in case I didn't tell you everything came out DEEEEEEEELICIOUS!!!!! that mushroom sauce is a side dish all by itself.
You should try adding just a little thyme when you fry the mushrooms.
Hey guys great work as always, been watching for almost 2 years now and look forward to every video. Can't wait to see you on food channel!
Guga: Pure Neutral
Ninja: Lawful Evil
Mau Mau: Chaotic Good
You're such a great team!
Found this channel 2 days ago, and I can't stop watching your videos!!! Love love love this channel! When I get all the things for sous vide, this is definitely my go-to for the how-to! Keep the great content comming!
I've heard of Chateaubriand but didn't know what it was. Not only am I learning how to do perfect steaks i'm also learning about classic fine dining! Thanks Guga!
I don't know if this is a thing in States, but here in Finland we grill those white mushrooms wrapped in bacon. Take legs of those mushrooms, stuff with blue cheese or some kinda medsoft cheese (mix in some parsley and green onion if you like) wrap in bacon and grill it. I like to torch those bacons near end for extra crispiness. And thats DEEEEEEEELICIOUS! You should give it a try. Totally worth it. And you can stuff those shrooms with anything you like. Give it a try Guga!
Been watching you guys since early January of this year and I have to say I'm hooked. Binged watched almost all your videos and noticed a lot of improvements from each and every video. Don't stop guys. Love ya'. Peace.
You guys are awesome, you have educated me how to make steak and sauces.
Thanks very much.
You are the reason Chef steps has stop making videos. LOL Good stuff
😂😂😂 I love it!!
hahahaha, so true
ya maybe or possible cause they're a huge company now. I love these guys and respect what they do but Chefsteps is a whole different viewing crowd.
@@SVEMauMau Hey! Can you please help me finding name for the song in your Garlic Experiment Video? Its my life mission now to keep asking you guys until you answer! :P Need that song!!
@@DMalek we got it from epidemic sound, it called city night driving 5
My mouth is, as usual, watering just looking your video guys. Keep going !
Love Chateau...it was the beef choice at my wedding, so always brings back that special memory. I have make this at home. 👍👍 on the Sous Vide Guga!
I"m making this for Christmas - what a great idea. Really looks pretty easy too. Thanks!
I love the way Guga pronounces Chateaubriand. Chateau is pronounced like Plateau, Briand is pronounced like brand. But you can call it whatever you like, it looks amazing.
Bravissimo ! è un piacere vedere come cucini !
Sous vide ensures this tender cut doesn’t over cook. I like the pan searing with the butter basting as the other techniques (torches) might be too harsh. My preferred sauce for chateaubriand is Bearnaise. And, as always, no need for garlic powder.... But another great video from the boys!!!
So 2 ideas here!!
1. Maybe try making the mushroom sauce with a little horseradish as well?
2. For your next beef wellington, instead of spreading mustard, why not try this mushroom sause?
Best Food-Channel! Love you too, Ninja! A blind Tasting with different cuts would be nice. Maybe you think about it, Guga. Greetings from Germany.✌🏻
Yay i loved to see you season it all the way around!!!
3:47 Guga's face when Ninja puts it in his mouth, like "I know you're gonna love this you sob" lol love your videos.
Bought the Anova Precision cooker because of you, first thing I done was cook a £4 rump steak, and it honestly tasted and was as tender as a filet mignon which so much much. Defiantly worth the price if you cook meat often and have the time. Can't wait to try out higher grade cuts and other meats.
I have been looking for picanha for a while now since you have talked it up so much, but haven't been able to find it.
Today I went to my favorite butcher shop, and not only did they have picanha.
They had WAGYU picanha!!
This weekend I'm going to try it for the first time.
I am excited to say the least! 😀👍
Beautiful Chateaubriand Guga!! Curious why do you frequently use garlic powder instead of fresh garlic? Is it Mo' Betta that way??
For the butter finish on the searing, try to cook off the moisture from butter before adding to sear pan, just like you do before adding flour to make a roux for gravy & white sauce. Will give a deeper and richer sear.
You are amazing Bro!! Learn much from SVE and always have a good laugh too!!
I have to share my wife's German style mushroom sauce with you. I have to type it in, which will take some time, so I'll send it later. Mushrooms and beef are a match from heaven! Even if Ninja has his own preference, that is.
Not sure about everyone else, but I would lovee to see how you make your sides and dips, they all look so bomb, including that creamy mushroom delight. Thanks.
LMAO I agree with Ninja... mushrooms no way! I've watched over a hundred SVE videos thereabouts now, and it got me to buy a sous vide circulator, nice deep pot, foodsaver, searzall, bernzomatic torch, etc. Already cooked several dishes and can say confidently that following Guga's recommendations have led to some fine eats Just make sure to start with quality and fresh meats, and for steaks make sure they are at least 1.5" thick for a perfect medium rare. Already have a weber grill, and it's tough as to whether I prefer charcoal vs the searzall. The searzall is a lot faster but charcoal c'mon. Overall I feel like a chef now and I can't even cook honest!
Parabéns sempre, cada dia melhor e melhor. Sucesso !
Ff
Man i love you.. Your channels gives me inspiration to cook tasty meats
Great experiment Guga Mouth watering
I tried the "sous vide" pork ribs, did it quickly because i didn't had quite a lot of time (i'd say i cooked it at around 85 deg celsius), but the bag had a hole which made it leak and fill up with a little bit of water (like a few drops) but it was still surprisingly good after "searing" it in a pan. The meat is really soft and the flavor is really well preserved so i can imagine it must be awesome with a real steak, at 60°C for 2-3 hours and searing it with a torch
Classically you would serve that with a bordelaise or mushroom bordelaise. I would suggest after searing the chateau you add a bit of garlic to the pan then sautee mushrooms, deglaze with red wine, and reduce by half, add 2 cups beef stock or mixture of stock and liquid from the bag and whisk in 4 tablespoons of roux and thicken and you have a quick mushroom bordelaise. Thanks to Guga Ninja and Mau Mau for this great series. Have you considered pork shank?
Hey there, Was googling around and everyone keeps saying that 135 degree is medium rare, approaching medium. Also that 1:30 hours is enough. Gouga you are like the best. What do you think the perfect time and temperature for a medium rare should be? I got myself a Beef Tenderloin from Costco. Before cleaning and butchering it, it was 2.1 KG and I expect to have a piece of Chateau B. that is 1.5 KG after I twined it.
Good as always Guga!
Awesome video as usual! I do prefer my sauce to be a bone stock demi glace but everyone has their favorites :).
I’m just starting on my sous vide journey and first up will be an aberdeen angus chateaubriand. The mushroom sauce looks great, im going to make that to go with it. Thanks Guga, good video.
Roasted garlic and/or horseradish would be awesome with this too!
Looks insanely good
Made the mushroom sauce for a NY Strips I was cooking ... very simple, very tasty sauce ... i added some Everglades Heat to give it a kick
I just purchased a sous vide system because of this channel. Prime Day Special!
Congrats man, I'm going to do the same sooner or later!!!
Welcome to the dark side. bwahahahah . lol you gonna love it!
Looks great! Now I’m hungry.
Hey, you’re almost to 200,000 subs! Congrats
I love your dalstrong collection
Guga mane! You’re going to have to quit the day job soon, 200k!! You’re one of the only RUclips channels that I always watch the videos of!
Good job, and congratulations!
Ninjas closemindedness makes me wonder if it really is delicious when he says it is....
Great video! I like how you talked about the importance of using salt to brine the meat. I would like to see a pork brining experiment. IE: wet 5% brine vs dry brine vs no brine at all. You could even mess around with the salt concentrations and the time that the meat is exposed.
Ninja is a big kid when it comes to mushrooms 😂😂😂
Looks delicious... and I love mushrooms... Thanks...
I have one of those in the freezer....just trying to think of what kind of sauce to make with it. Cheers!
The best part was hearing you mangle the français even worse than I do. Fun times lol
Okay. This is right down the center for me. Great job.
Hi Guga - I would be really interested in seeing some fully sous vide "meals" - one idea I had was something like beef cheeks (about 182F for a long time) would be sitting at pretty good temperature I imagine where towards the end of the cook you could throw some green veggies and potatoes in (with perhaps some slight temp adjustments) and essentially getting a whole meal cooked with a single circulator.
The beef is perfectly done👍 The mushroom sauce can be a full meal already😂
Now I understand why chateaubriand steak has to be for two persons (or more, looking at the size of the steak and the rich, creamy mushroom sauce.
A great for first-time sous vide-rs
I agree with Guga: that mushroom sauce lifts the dish to another level. Ninja is also correct: well-cooked meat sous vide stands on its own, especially with basic meat lovers. In my kitchen, tenderloin was difficult to keep juicy and not tasting too rare for my family. Sous vide cures that problem.
Looks simply amazing
I've waited for this! It's is going to be amazing!
Wow. Thanks so much for the mushroom recipe it was d-licious!
Did MauMau say he was on Keto?? FANTASTIC!!
Guga, i started thinking about the Jaccard. You tried it as advertized as a tenderizing tool. But what about using as a Marinading tool? The tiny holes it pokes in the meat must be great channels for the marinade to seep deeper in to the meat?
He really knows what he’s doing 🙌😂😂🙌💙🤝
It was so delicious Mau Mau choked trying to say it!!!
Keep it up guga you guys do great content and even greater food.
Everything you cook looks incredible but this one in particular I need to have
Would you please clarify how much cream cheese you used? Mahalo.
What do you do with all the juices that come out and stay in the bag? Please give me suggestions.
Thanks
I'm sorry MauMau but 4:56 is just so hilarious!
Once again outstanding video!
Haters gonna Hate. That sauce looks amazing
Iooks good! Can you do an experiment about if baking soda makes shrimp plumper and juicier? I saw it on a website. Thanks.
Guga you recommended against using oil to bind salt into the surface of meat. But have you heard of using worcestershire sauce instead? Just few drops on surface of meat.
I believe Guga on this one. I'm sure the mushrooms cream enhance the flavors.
Geek Sensei
Me too. I make a beef broth infused mushroom demi glace for my steaks though.
Yep, absolutely. Although I do prefer chestnut shrooms for this, but yeah.
Awesome cook Guga!! You need to try some of that fine Mushroom sauce Ninja.
Love this channel I need a sousvide
It will change your cooking life! I got one for Christmas and am loving it.
You should do a pulled pork experiment where you smoke one before the sous vide and do one where you smoke it after the sous vide.
I’ll have to try this one, looks outstanding
Mushroom! I am sure Ninja will love it😂
Love your videos! Those Shun Premier steak knives are nice :)
Do you use different knives for different cuts. Can you go into you cutlery in an episode. Keep up the good work!
Ninja, its fine to not like certain foods, but don't be a baby. Show thanks and respect try at least a bite.
It's fine if you don't like mushrooms. I wouldn't try it either. Mushrooms hit my pharyngeal reflex. If you know what you like and don't like, there is no point in trying something. I don't eat pork, mushrooms or cilantro. Anything that has one of those ingredients will taste foul to me. Why would I try it?
If I cooked you a dog steak, marinated in cockroach and goat urine, would you show me some respect and eat it? No, of course not. And I wouldn't be an ass and tell you to have some respect.
@@herranton baby
magnifique !!
Do you allow the Beef Tenderloin to rest before searing, after searing, or not at all?
Wow... It's so weird to look back 5 years...
Bro, you have grown so much...
What kind of steak knives are they using in this video? I love the videos.
Can someone explain how the meat was cooked? New to the cooking world but trying so many new things! I've never see that bag thing or the boiling mechanism he used. What is it?
I would need your advice please: Everytime you cut the steaks after SV and searing they are really bright red/pink right away. When I cut my steaks after SV, they take really long to get any red(approx. 10 minutes after cutting) - I know this has also something to do with oxidation, but is there something i can do so that they are "more" pink right away? Resting steaks maybe?
Ps: Love your videos, really great content and recipes!!
Hey does it matter how many hours u cook this for like can I do it for 2 hours or 4 hours as long as I have degrees to what I like does cooking time matter