Install Undead World: Hero Survival clcr.me/IVOlzr The 500 bonus diamonds will automatically be added to your account. If you do not see a pop-up confirmation for “Reward 500”, please redeem promo code SVE using the following steps: clcr.me/CIhkWO Code expires February 14th. Thanks Undead World: Hero Survival for sponsoring.
hi guga, can you dry age a steak in shrimp paste? I'm going to keep commenting this on every video until you do. now I know that this comment doesn't have a lot of likes right now, but watch this!
Speaking of clarified butter, Townsends just cooked an entire chicken in clarified butter. 18'th century recipe, so it might be interesting to see a Guga take on it.
In Spain it relatively common to cook this now and then so it was easy for me 😅. I usually use a pressure cooker with white wine and other things (onions, garlic, etc.) and they end up really nice!
for the marinade. normally you would marinate for 1-2 hours at room temp or over night in the fridge. I think the 24 hour sous vide prolly ruined the marinate taste.
Update: I'm pretty sure this is almost exactly the recipe that Adam Gray uses. I'm not familiar with Adam Gray, but I'd use this marinade in a traditional manner and I bet it would be good. The flavors all make sense.
The first thought I had when I saw the meat was "It has to be cheeks". Then Guga saying it was on the tougher side cemented my guess. I used to work in one place, where we were serving beef cheeks marinated and cooked in wine with carrots, onions, etc. Personally, not my cup of tea, but the shape was all too familiar to me, making it a pretty easy guess.
That's what I said, too. I like beef cheeks, but I've only gotten them whole and you have to trim quite a lot off to get them looking like his did right out of the package.
Only thing is by cooking them specifically he reduced the vinegar so it would be more concentrated... Making it dangerous given that vinegar is an acid, he really should've done them for a lot less time by putting them in for about 30 seconds at the end, not with the butter
Here in Spain we use pork/beef cheeks a lot. Here´s my recipe. I sear the meat with olive oil in a pot, reserve the meat, throw onion, carrots and celery, salt, pepper. When the vegetables are soft, add a tablespoon of tomato paste, two bayleafs, chicken or meat stock and white wine (Some spicy chile or hot paprika is optional). Put back the meat in the pot and let it simmer the longer the better or until the meat falls apart like pulled pork. Another recipe if you can get spanish sobrasada (if not try with mexican chorizo, but it´s not the same...) is: sear and reserve the meat, throw a whole sobrasada and a lot of onions in the pot, salt and pepper, when the onions are soft return the meat to the pot, cover with red wine add two bay leafs and let it simmer just like the other recipe, the longer the better or until the meat falls apart like pulled pork.
I like to image, that when Guga does a plating shot of a side dish like the mashed potatoes, and after shows the shot of cooking the meat saying "for 24 hours", that he actually plates the mashed potatoes and just leaves them for 24h on the counter and then puts the meat on.
That detail drives me crazy every time : why not show the water bath step BEFORE the side dish preparation, THEN move to the searing, and finally the plating ? It cringes me every single time.
@@frozentigerz7 Jowl is part of the cheek, probably for this cut they used the top part of the cheek or trimmed the fat (because it's for grilling/stewing and not curing)
In the Netherlands we have those pickled pearl unions uncooked without sugar as a snack or in salads. I love 'em next to a cheese plate. We call them zilveruitjes, which means 'Silver Unions'.
When Maumau suffers through a Mystery Meat, I right after go to a video where he's enjoying himself---in this case the deconstructed Wellington. I *ALWAYS* like it more when people are enjoying themselves.
I love when you guys do mystery meat! Probably my favorite segment on this channel! I'd love to see you try chicken gizzards, I need a good recipe lol.
Much like shanks, cheeks are best seared to get the Maillard reaction before braising/sous vide. The whole point is to get them fork tender. Another thing that will be made better by tacofication! Side note, never thought of braising/cooking pickled onions, this video showed me why lol
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. ;)
Guanciale is actually pork jowl, completely different cut looks different cooks different tastes different People like to call pork jowl pork cheek so it's confusing
@@anonnieman yeah well it's confusing when pig cheeks is a whole different thing, in Thailand pork jowl is called "pork neck" which is confusing too cause there's actual neck meat
Mau Mau: "It's not bacon." Get him some guanciale, stat. Italian cured pork jowl. On the topic of cured Italian pork, pancetta, Italian cured pork belly. Also, waiting on another mystery pork cut: the porksteak.
Nice… and good to know that they cook up better with a simple rub. As far as future mystery meats are concerned, have you ever done a video about pig tails (the tails of pigs, not tufts of hair tied up on either side of a child’s head)? My pal Simon Glenn would occasionally run them as a special at his legendary NOLA style Brooklyn pop-up, Tchoup Shop. They were a symphony of fat and gelatin.
Had no idea watching, but having pulled cheek meat straight from a smoked pig at a Carolina pig pickin' I can tell you it is phenomenal. Good one guys!
In Valencia, Spain, we consume this type of meat a lot, particularly in the roasted format, with a generous serving of potatoes (roasted as well, of course). Just add some allioli (which by the way means "all i oli" and directly translates to "garlic and oil") and you're good to go.
I figured from the dark colour, Beef like the chuck meat, really doesn't look light enough for the animal it belongs to. Anyone know if it makes for good taco meat I'd imagine so since it actually tastes good unlike every other mystery meat Guga has done. 😂
a few years ago wouldn't have know, but Guga inspired me to get more into meat and getting better quality. The moment it popped on screen i knew ot was cheeks, i use it for barbacoa a lot, but it wasnt until after he handled it a bit that i knew it wasn't beef.
I would love to see Moose as the mystery meat. The time of year when it was harvested is very important. Moose (when blueberries are available for them to eat) is my favorite meat. When they are eating thistles and bark in cold months... the meat definitely suffers.
Haven't seen the end yet paused when you started searing. But judging from the color of the meat and the temperature you sous vided the meat, I'm gonna guess it pork based, so maybe wild hog.
In Italy we call that cut of meat "Ganascino" or "Guanciotto" (even if it is pork or beef). One good way to cook it is braised with a lot of good red wine for long (2,5/3 hour) at a low flame with sweet onions and dried raisins.
Damned Guga I've asked for this meat a ton of times, but make it as a stew! Look up "stoofvlees met varkenswangen" and you'll see all there is to know. It's a stew with dark beer and a slice of heavily mustarded bread. Hope you'll do it on Guga foods man, it is one of our national dishes. Ps: add fries and mayo for heaven in your mouth.
I knew it was cheeks cuz , they look like over sized quahog pieces of meat kind of like what you’ll see on a chicken thigh that little nugget, so I thought what part would be a nugget on a animal, I thought it was beef tho, so I guess half wrong is okay lol
Your mystery meat series both scare me and make me wonder, I. Wonder how that would be, keep it up. You should dry age a steak in rosemary and garlic with a butter binder.
Beef cheek maybe? Lets find out if im right! Yes i was right, in my country is called "carrilleras" and its the most tender meat ever if its properly cooked
Finally a chapter where you are using meats that anybody can afford if they can find them. This is very important now that people are starting to struggle because of inflation. Keep it up!
Ok, I'll admit, this is the first "mystery meat" I wasn't able to guess within the first minute of the video. Nice, always good to learn something new. Thanks, Guga!
I knew it was pork cheeks! The way they looked firm in the beginning with a very beautiful marbling. I've had them a lot of times in a lot of different ways mostly in a pot simmering away with some vegetables and a good gravy with some mashed potatoes. You can never go wrong with some good Pork Cheeks they always turn out great
Man you are cooking these all wrong! They need to slowly cook in a pot with vegies for 2-4 hours depending on amount and size. They will be so tender and tasty and you can make the best sauce from the liquid in the pot!
hi guga, can you dry age a steak in shrimp paste? I'm going to keep commenting this on every video until you do. now I know that this comment doesn't have a lot of likes right now, but watch this!
I guessed the cut correctly, but not the animal (I guessed beef cheeks). Considering how much I've learned from Guga's videos, I feel pretty good about getting it half right, and I know how much I still have to learn. Also, I wonder if crushing the onions before cooking them (like you would with a garlic clove) so that the excess vinegar can escape might make them better. Though it might be hard to get them to hold still while crushing them.
In Romania, this „mistery meat” is very common, as we eat a lot of pork. But Guga, never cook the onions like this again! :)) They are better with roast meat, and if you use alcohol, the onions will absorb it. I tried with fruit based drinks (e.g.: wine, palinca) and the onions got a powerful, yet delightful fruity flavor. And fruit goes better with meat than vinegar, always! :))
Don't think I've had pork checks before. But, the pork jowl is pretty good. Stuff I bought had a LOT of salt,, so either needed to slice it thin and cook it til it was crisy, or also sliced it up and put it with other things to cut the salt. Still good on its own, if crispy. Salt a bit overpowering on it own.
Pork cheaks. Took me a while to realize but it's definitely Head Meat. Normally you cook it all the way through and make special kinds of sausages with it like Blood Sausage. In Austria we call it "Goder".
you need to make ox cheeks. Its the most tender thing ever. Its a classic german dish and its served with a dark gravy. If prepared right it can be cut with a spoon easily
Holy shit I actually guessed this one for once before he revealed it and I don't even cook. Love these episodes man, goes to show it isn't all about super expensive steaks.
Today I Sous Vide a spatchcock chicken. 2 hours at 185. I added powdered onion, granulated garlic, black pepper and about two tablespoons of bacon grease. When done, I put it in the oven at broil for just a few minutes and it was really good. The whole family enjoyed it.
There’s a Cambodian marinade/flavor bomb called kroeung. It’s made from lemongrass, shallots, galangal, garlic, and kaffir lime leaves. It’s very aromatic and I’d think it would make a good dry age experiment. You can buy it premade but making it yourself is also extremely easy.
In the Netherlands where I’m from and couple of other different Northern European countries get the cheeks of codfish and throw them in batter and fry them up it’s very nice and very salty
I'm not into pork @ all. But I remember Scott Rea (Scott Rea Project, here on YT) once cooked the balls of deer and said it was delicious. So much about "mystery meat". LOL Greetings from the far north of Germany!
![เปิด อาณาจักร หมื่นล้าน "สาระตั้ม" l [Nickynachat]](http://i.ytimg.com/vi/3XE0nPF4YkQ/mqdefault.jpg)
Install Undead World: Hero Survival clcr.me/IVOlzr The 500 bonus diamonds will automatically be added to your account. If you do not see a pop-up confirmation for “Reward 500”, please redeem promo code SVE using the following steps: clcr.me/CIhkWO Code expires February 14th. Thanks Undead World: Hero Survival for sponsoring.
hi guga, can you dry age a steak in shrimp paste? I'm going to keep commenting this on every video until you do. now I know that this comment doesn't have a lot of likes right now, but watch this!
Please cook a freeze dried Chicken Breast Sous Vide before you reconstitute it
Rabbit Stew?
I would love to see how you cook ostrich.
@Gamer Hixle they did that.
Always good when Maumau is on the show.
*Sad Angel Noises*
What about Angel? 😂
Mau mau and angel combo 🔥😎 elite duo
Agreed!
@YetiVision Gaming I am! They all seem really nice people. I love watching them ALL.
Speaking of clarified butter, Townsends just cooked an entire chicken in clarified butter. 18'th century recipe, so it might be interesting to see a Guga take on it.
In Spain it relatively common to cook this now and then so it was easy for me 😅. I usually use a pressure cooker with white wine and other things (onions, garlic, etc.) and they end up really nice!
Maybe my favourite meat
Nada mejor que unas carrilleras al vino tinto🤤
grew up with my spanish father making this for me, but i still thought it was less marbled beef cheeks haha
Haha😅
The best way to do it...
for the marinade. normally you would marinate for 1-2 hours at room temp or over night in the fridge. I think the 24 hour sous vide prolly ruined the marinate taste.
quick question - whose marinade is it? who created it
Update: I'm pretty sure this is almost exactly the recipe that Adam Gray uses.
I'm not familiar with Adam Gray, but I'd use this marinade in a traditional manner and I bet it would be good. The flavors all make sense.
Cheeks, but I guessed them to be beef, because of the dark color. At home we sometimes have them as a slow&low stew from Ox. Really great!
The first thought I had when I saw the meat was "It has to be cheeks". Then Guga saying it was on the tougher side cemented my guess. I used to work in one place, where we were serving beef cheeks marinated and cooked in wine with carrots, onions, etc. Personally, not my cup of tea, but the shape was all too familiar to me, making it a pretty easy guess.
That's what I said, too. I like beef cheeks, but I've only gotten them whole and you have to trim quite a lot off to get them looking like his did right out of the package.
Yeah I thought it was neck meat, but close enough lol
Usual mystery meat: gross, weird looking meat and i immediatly know what it is.
Today's mystery meat: i don't know man, looks like regular meat to me.
A lot of that meat isn’t gross, it’s just Guga’s first time so it probably wasn’t prepared correctly.
Omg,the onion bite was hilarious. Thanks again for a great video.
I absolutely CRACKED UP, Guga pranked himself! 🤣🤣🤣🤣
Only thing is by cooking them specifically he reduced the vinegar so it would be more concentrated... Making it dangerous given that vinegar is an acid, he really should've done them for a lot less time by putting them in for about 30 seconds at the end, not with the butter
That had me in tears
Here in Spain we use pork/beef cheeks a lot. Here´s my recipe. I sear the meat with olive oil in a pot, reserve the meat, throw onion, carrots and celery, salt, pepper. When the vegetables are soft, add a tablespoon of tomato paste, two bayleafs, chicken or meat stock and white wine (Some spicy chile or hot paprika is optional). Put back the meat in the pot and let it simmer the longer the better or until the meat falls apart like pulled pork.
Another recipe if you can get spanish sobrasada (if not try with mexican chorizo, but it´s not the same...) is: sear and reserve the meat, throw a whole sobrasada and a lot of onions in the pot, salt and pepper, when the onions are soft return the meat to the pot, cover with red wine add two bay leafs and let it simmer just like the other recipe, the longer the better or until the meat falls apart like pulled pork.
I like to image, that when Guga does a plating shot of a side dish like the mashed potatoes, and after shows the shot of cooking the meat saying "for 24 hours", that he actually plates the mashed potatoes and just leaves them for 24h on the counter and then puts the meat on.
same thing when he dry ages a meat for 3 months
That detail drives me crazy every time : why not show the water bath step BEFORE the side dish preparation, THEN move to the searing, and finally the plating ? It cringes me every single time.
@@mrpepin wtf XD relax dude
use your common sense, that is all you have to do
They are cheeks. Also super delicious in a stew. Judging by their size pork cheeks. Beef or veal cheeks are way bigger.
Best pork cheek I've had is Italian guanciale which is cured. Perfect for carbonara and other pasta dishes
@@TheCheat_1337 I´m surely gonna check that out😉. Thanks for the tip!
Gotta pressure cook for most tender results.
@@TheCheat_1337 But guanciale is the jowl, not the actual cheek. Notice the difference in fat in the guanciale to the amount of fat in this.
@@frozentigerz7 Jowl is part of the cheek, probably for this cut they used the top part of the cheek or trimmed the fat (because it's for grilling/stewing and not curing)
Here in Spain it's called "carrilleras", but in the local market I always find the pieces with the bone, I'm surprised those pieces were deboned.
Here in France we call it simply "joue de porc" but we use it to make some pâté so most of them comes from spain ( 3-4 €/kg difference with france)
In the Netherlands we have those pickled pearl unions uncooked without sugar as a snack or in salads. I love 'em next to a cheese plate. We call them zilveruitjes, which means 'Silver Unions'.
same here at your eastern neighbours "Silberzwiebeln". A standard in winter with melted raclette cheese
When Maumau suffers through a Mystery Meat, I right after go to a video where he's enjoying himself---in this case the deconstructed Wellington. I *ALWAYS* like it more when people are enjoying themselves.
I love when you guys do mystery meat! Probably my favorite segment on this channel! I'd love to see you try chicken gizzards, I need a good recipe lol.
Much like shanks, cheeks are best seared to get the Maillard reaction before braising/sous vide. The whole point is to get them fork tender. Another thing that will be made better by tacofication!
Side note, never thought of braising/cooking pickled onions, this video showed me why lol
Mystery meat episodes should be streamed live so we can guess in real time
Push this to guga. But different meat also had a not normal recipe
@@seijiren5115 yes we should
10000% this
Hell yeah!!!
I have just binge-watched them all and guessed right on every one in the first 30 seconds
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 have been watching Guga basically non-stop for days and so I bought a sous vide and now i just want to sous vide everything!!!
I recall Italians use pork cheeks to turn them into guanciale, which is a core ingredient in carbonara pasta and Amatriciana pasta sauce.
That’s exactly what I was thinking when he said that they were pork cheeks. 🤔
Guanciale is actually pork jowl, completely different cut looks different cooks different tastes different
People like to call pork jowl pork cheek so it's confusing
@@zzzzzz69 maybe it is because guancia literally means cheek
@@anonnieman yeah well it's confusing when pig cheeks is a whole different thing, in Thailand pork jowl is called "pork neck" which is confusing too cause there's actual neck meat
@@zzzzzz69 I know and some people call the pork neck pork shoulder
Mau Mau: "It's not bacon."
Get him some guanciale, stat. Italian cured pork jowl.
On the topic of cured Italian pork, pancetta, Italian cured pork belly.
Also, waiting on another mystery pork cut: the porksteak.
Pancetta is not cured. Pancetta is the Italian for pork belly
"It's squeezing my cheeks!" Omg I was dying...lmao
In Belgium we use pork cheeks in our world famous “stoofvlees” - a stew with made with dark beer and onions, delicious stuff.
I looked it up and wikipedia says it's the same as carbonnade?
@@zzzzzz69 Yes, that's basically the same thing
4:18 If your toes don't start tapping as soon as Guga pulls out the sous vide bags, you have no soul.
love the fact that videos are posted really often both here and on guga foods🤩🤩
Nice… and good to know that they cook up better with a simple rub.
As far as future mystery meats are concerned, have you ever done a video about pig tails (the tails of pigs, not tufts of hair tied up on either side of a child’s head)? My pal Simon Glenn would occasionally run them as a special at his legendary NOLA style Brooklyn pop-up, Tchoup Shop. They were a symphony of fat and gelatin.
I eat a ton of sour stuff in general and I love those onions a ton. I would be eating a crapton at once of those, can't wait to cook and try em!
I use to eat those onions straight from the jar as a kid, and still love em today, smash the fork straight into the jar haha.
Citrus Dry Age experiment:
Orange, Lime and Lemon.
Zest
Peel
Juice
Cover in Cheese cloth
Had no idea watching, but having pulled cheek meat straight from a smoked pig at a Carolina pig pickin' I can tell you it is phenomenal. Good one guys!
Same here, except Filipino lechon rather than a Carolina pig.
@guga, can you do an informational video on your chamber vacuum sealer? What is the capacity? Can you fit a roast or brisket inside?
Finally get to see Maumau again! Haha. By the way 8:42 🤣
In Valencia, Spain, we consume this type of meat a lot, particularly in the roasted format, with a generous serving of potatoes (roasted as well, of course).
Just add some allioli (which by the way means "all i oli" and directly translates to "garlic and oil") and you're good to go.
I figured from the dark colour, Beef like the chuck meat, really doesn't look light enough for the animal it belongs to.
Anyone know if it makes for good taco meat I'd imagine so since it actually tastes good unlike every other mystery meat Guga has done. 😂
a few years ago wouldn't have know, but Guga inspired me to get more into meat and getting better quality. The moment it popped on screen i knew ot was cheeks, i use it for barbacoa a lot, but it wasnt until after he handled it a bit that i knew it wasn't beef.
Quite the cheeky episode. Love the reaction to the onions.
I would love to see Moose as the mystery meat. The time of year when it was harvested is very important. Moose (when blueberries are available for them to eat) is my favorite meat. When they are eating thistles and bark in cold months... the meat definitely suffers.
I remember I slept over at a buddy's place in high school and in the morning he served moose chili. It tasted just like beef.
@@st.haborym Please try it again when the moose was harvested after feeding during blueberry season. It will truly become your favorite meat.
So far every mystery meat guessed right. Finally studying human anatomy pays off. But I think next time we could try to guess some animal meat.
Man guessed the meat so hard it became human
Psychiatrist: Sour Guga isn't real, it can't hurt you
Sour Guga: 8:42
Haven't seen the end yet paused when you started searing. But judging from the color of the meat and the temperature you sous vided the meat, I'm gonna guess it pork based, so maybe wild hog.
Is no one gonna talk how maumau is not looking very excited today?
In Spain we call them carrilleras. Super flavourful when braised, they can rival with oxtail in my experience
In Italy we call that cut of meat "Ganascino" or "Guanciotto" (even if it is pork or beef).
One good way to cook it is braised with a lot of good red wine for long (2,5/3 hour) at a low flame with sweet onions and dried raisins.
For the next mystery meat: Hippopotamus.
Dry age a sample of it as well.
Is it legal?
holy crap! Mamao is back! I was worried Angel had gotten mad and dry aged him...
🧐 *DRY AGE WITH CAVIAR!!!* 🐠
Keep it cold ❄ 🌨 ☃ Keep it fresh
6th month asking! GO GUGA GO!
Dude. It's gonna be mold.
Fun fact about onions. Cooking them with salt makes them sweet. It's to do with the chemicals/enzymes in the onion reacting with the salt.
Damned Guga I've asked for this meat a ton of times, but make it as a stew! Look up "stoofvlees met varkenswangen" and you'll see all there is to know. It's a stew with dark beer and a slice of heavily mustarded bread.
Hope you'll do it on Guga foods man, it is one of our national dishes.
Ps: add fries and mayo for heaven in your mouth.
I feel this should be an example of self harm, that onion acidity must be STRONG!
I knew it was cheeks cuz , they look like over sized quahog pieces of meat kind of like what you’ll see on a chicken thigh that little nugget, so I thought what part would be a nugget on a animal, I thought it was beef tho, so I guess half wrong is okay lol
The onion part was the best I have seen in a long time.
baby carrots arent actually baby, you can just use regular carrots to make the puree
Those onions are best straight from the jar! Especially if you have some super mature cheddar to hand! I've never seen anyone cook a pickled onion!
We have a typical dish in Italy with this type of meat called Spezzatino. It's awesome you should try it.
Umm... Guanciale. It's cheek meat from pork. Used in all kinds of dishes, like Carbonara.
Guanciale di maiale a spezzatino? Ma tu sei andato di testa….
I only know of spezzatino di cinghiale, but that is just the meat not the cheek. I am curious as to how that would work with guanciale
The silver skin makes me think its cheek. I’ve butchered wild game but my association is surprisingly from grouper cheeks that have a similar shape
Beef cheeks is my guess. As soon as I saw the meat, that’s where I went.
Your mystery meat series both scare me and make me wonder, I. Wonder how that would be, keep it up. You should dry age a steak in rosemary and garlic with a butter binder.
Beef cheek maybe? Lets find out if im right! Yes i was right, in my country is called "carrilleras" and its the most tender meat ever if its properly cooked
It was THAT red, I thought it was BEEF! (Either skirt steak or gravy beef! )
Finally a chapter where you are using meats that anybody can afford if they can find them. This is very important now that people are starting to struggle because of inflation. Keep it up!
Belgian here. I knew this immediately. You should try a stew for these!
Ok, I'll admit, this is the first "mystery meat" I wasn't able to guess within the first minute of the video. Nice, always good to learn something new. Thanks, Guga!
OMG I've been waiting for another mystery meat challenge video!!! Thanks Guga!
My guess is beef cheeks
Nobody:
Guga: eats 24 hour old mash potato after waiting for mystery schmeat to cook
I knew it was pork cheeks!
The way they looked firm in the beginning with a very beautiful marbling. I've had them a lot of times in a lot of different ways mostly in a pot simmering away with some vegetables and a good gravy with some mashed potatoes.
You can never go wrong with some good Pork Cheeks they always turn out great
Man you are cooking these all wrong!
They need to slowly cook in a pot with vegies for 2-4 hours depending on amount and size.
They will be so tender and tasty and you can make the best sauce from the liquid in the pot!
I kinda thought it was duck breast for a minute until you cooked it at 165 lol
hi guga, can you dry age a steak in shrimp paste? I'm going to keep commenting this on every video until you do. now I know that this comment doesn't have a lot of likes right now, but watch this!
That onion face was hilarious 😂
I guessed the cut correctly, but not the animal (I guessed beef cheeks). Considering how much I've learned from Guga's videos, I feel pretty good about getting it half right, and I know how much I still have to learn. Also, I wonder if crushing the onions before cooking them (like you would with a garlic clove) so that the excess vinegar can escape might make them better. Though it might be hard to get them to hold still while crushing them.
In Romania, this „mistery meat” is very common, as we eat a lot of pork. But Guga, never cook the onions like this again! :)) They are better with roast meat, and if you use alcohol, the onions will absorb it. I tried with fruit based drinks (e.g.: wine, palinca) and the onions got a powerful, yet delightful fruity flavor. And fruit goes better with meat than vinegar, always! :))
Don't think I've had pork checks before. But, the pork jowl is pretty good. Stuff I bought had a LOT of salt,, so either needed to slice it thin and cook it til it was crisy, or also sliced it up and put it with other things to cut the salt. Still good on its own, if crispy. Salt a bit overpowering on it own.
Pork cheaks. Took me a while to realize but it's definitely Head Meat. Normally you cook it all the way through and make special kinds of sausages with it like Blood Sausage.
In Austria we call it "Goder".
you need to make ox cheeks. Its the most tender thing ever. Its a classic german dish and its served with a dark gravy. If prepared right it can be cut with a spoon easily
Love it when he decorates the plates like a professional chef 👍👍
Holy shit I actually guessed this one for once before he revealed it and I don't even cook. Love these episodes man, goes to show it isn't all about super expensive steaks.
If you cook something pickled add a little bit less than half a tablespoon of baking powder. It neutralizes the acidity a little bit.
Today I Sous Vide a spatchcock chicken. 2 hours at 185. I added powdered onion, granulated garlic, black pepper and about two tablespoons of bacon grease. When done, I put it in the oven at broil for just a few minutes and it was really good. The whole family enjoyed it.
Try lower temperature, longer time.
Called it! My dad would pick some up with the barbacoa on Sundays :)
Immediately guessed it, commonly used in Belgium in stews
My best guess is some cut of goat mutton.... Well, I was wrong. I would certainly try pork cheek, though. Definitely explains the long, hot cook.
Oh damn I got pork cheeks right! For the next mystery meat, see if Emilio can get you Lamb Fries. Might need a good number of them.
Guga would go crazy on a show like master chef
Maumau took these mystery meats like a champ, props to him
I literally died at 8:47 lmaoooooo “SQUEEZING MY CHEEEEKS”
I'm in Quebec and we have pork cheek bacon at the sugar shack! Mamao would surely like that!!! My jaw cramps up too when I eat something too acid 🤣
Aww, so close. I thought it was beef cheeks. Pearl onions make a good side, but pickled ones? 😬 Was funny though.
Walmart and Publix has pearl onions in the freezer section and they are not pickled.
You got me on this one actually had to wait till the end to find out
There’s a Cambodian marinade/flavor bomb called kroeung. It’s made from lemongrass, shallots, galangal, garlic, and kaffir lime leaves. It’s very aromatic and I’d think it would make a good dry age experiment. You can buy it premade but making it yourself is also extremely easy.
In the Netherlands where I’m from and couple of other different Northern European countries get the cheeks of codfish and throw them in batter and fry them up it’s very nice and very salty
It's nice watching these old videos. I miss Maumau in Guga's new videos, which only ever feature Angel and Leo
if you can get some, I'd recommend some exotic meets. elk, impala, something from over seas that you cant normally get.
Having cooked Beef cheeks a lot, this was an easy one. Pork cheeks are the best cut of pork, simple, with Jowl also very close.
Pressure cook head meat to render down. It’s so difficult to try and render down high use muscle at a low temperature.
So that is why it is not a popular cut.
I'm not into pork @ all. But I remember Scott Rea (Scott Rea Project, here on YT) once cooked the balls of deer and said it was delicious. So much about "mystery meat". LOL
Greetings from the far north of Germany!
Got a challenge for you Guga. How about making some *Dry Aged Barbacoa* and *Consume?*
He's done Barbacoa with short ribs.
@@convincedquaker Missed that one. Thanks!
That carrot puree looks amazing and inviting. I think I found what I'm gonna cook my family this week for dinner! Wow.
Porc cheaks are some of the best meat to use in a stew, softens em up alot, smelts the collagen inside and ads alot of flavour.