I've never sous Vide anything. When you say cook it at 110 for 1:30 min, does that mean you preheat the water to 110 then add the bag? Or do you put it in room temp and allow it to reach temp then wait the 1:30?
How can anyone not just love these guys?? This channel is so well done. From the food preparation, to the filming and editing, right down to the music. I love this channel and these guys. I watch everyone of these as soon as I can. Great job gentlemen!!!!
Thank you so much for watching Chad Uglem, we really appreciate the support. Keeps us motivated.. :-) About the fishing video, Yes, if we get more great responses like yours we will do an awesome video, and we are really excited for that as its what we love to do on our spare time... :-)
I watched this video just now, your channel improved massively since 2017!! no clutter in background, better pictures and you are more confident. congrats!
Would be great if you included temps and cooking times in the description of your videos. I often watch your videos for ideas then come back later to find these details and have to find the right part of the video. Keep up the great work!
would love to see your fishing video and that tuna looks great! But when you sliced that tuna on a stone slab I could not help but just cry for that beautiful knife lol
Southern Coastal Cooking ™ as always my friend, you are an awesome, awesome friend. Thank you so much for the comment and support. About the knife, yes, that is a nice knife. I made a lot of customization on it. did not come that way. You can buy them in amazon.... :-)
I did this 4th of July for a family reunion it was a MASSIVE HIT!!! Sharing new and different foods just has a way of bringing people closer and that's what its all about. This channel has upped my cooking skills exponentially. I am now thought of as the gourmet cook of the family, even though I always give you full credit and share your videos. This channel has made a meaningful difference in my life. Guga, Sincere thanks to you and your team for all you do to create such fun, upbeat and educational videos!!!
Guga I have tried this recipe 2 times so far and I have to say it is the best tuna I have ever had. Not searing it keeps the meat almost as if it was raw but it has a good firm texture from the sous vide. Everyone I have made it for has loved it. Thank you for an awesome recipe that makes anyone who serves it look like a master. Keep up the great work. You inspire me with every video.
Should have done one steak no-sear, another with the torch, then a third with a super hot cast iron (which is the way to go). The torch will cook the fish before it sears, so you need to sear it with a little sesame oil in a super hot cast iron pan for maybe 30 seconds a side. That's the only way to get a good crust on ahi.
Mike S right? I'm in San Diego too. I would love to get up early in the morning catch some of the great fish we have right off the coast and blow my friend's and family away that night for dinner. I hope they do that video
I started doing sous vide becasue of your channel :D And heck what a progress you've made in just a year (I suppose it's a year you've been practicing both sous vide and video editing). At the moment I'm doing sous vide in just a simple pot on a stove with a vacuum bags but I'm also planning to get a sous vide circulator sooner or later. THANK YOU guys!
Hey, I made Sous Vide today. I made 3lb skirt steak Sous Vide. It was so awesome. People that don't do Sous Vide are really really missing out on great food. I am so impressed with how great the food comes out. And just think how easy it is to prepare, cook, and clean up. At the end, you get this really awesome food.
*NOTE:* For anyone who tries this. We cooked _Yellowfin_ tuna sousvide at 110f for 1.5 hours just like this video (immersion circulator rather than bath) and it came out cooked (light pink). Afterwards I looked up other sousvide tuna recipes and they all say to cook for ~10 mins from 100-110 degrees. I really don't see how the tuna in this video still looks raw after so much time at 110. If you try this I recommend reducing the cook time by a lot and be aware of the type of tuna (Ahi seems to cook much slower than Yellowfin). Don't get me wrong, love your channel my Brazilian friends! Please use more bacon.
Good question, mine were not frozen they were fresh from the market. Even after 10 mins at 110f they were more pink and opaque than than the ones in this video.
I am watching all your old videos if i remember correctly this was the video that i subscribed on been watching you four years i just dont comment much but i hit the like and share with friends your the reason i have an anova thanks i will keep watching
Can't wait for y'all's next episode. I tune in for every video; I feel like I'm the fourth one in the group. My sous vide machine arrives in the mail on Sunday. Can't wait to try out the recipes
I triied for my fist time sous vide, with beef fillet, just salt and pepper, 2h 64c(medium/well), ohhh, my, god! I melt in my mouth with a taste beyond my expectations after all the videos i seen! I thougt I had build up too high expentations but NO! Thanks!
Thank you! We Sous vied just about everything, but haven’t done tuna, yet. I am preparing this for my husband’s birthday dinner tonight, and I am not going to sear. ❤️
I dont even watch the video before I hit the thumbs up anymore. I already know they are gonna be awesome. This is an older video so not sure if you did the fishing trip thing yet but I would love to see it.
Warren Laddin Thank you so much for the support. I would love to do that and share another passion we have.... (Fishing) with the sous vide community. I think it will be a lot of fun. Thanks again for the support.
First off you are doing an amazing job. I see the passion in your work and the anticipation of your guests response. Could I ask about this diet you are talking about
I use a marinade of soy sauce, honey, and wasabi. The marinade goes in the bag; we're using a chamber vacuum. Then it goes into a bath at 105 degrees for 20-30 minutes, dependent on thickness. But so far searing with the searzall is a hit or miss fail. The only thing that's given a great sear without cooking the inside is a charcoal chimney. The temp at the top of that chimney is 900 degrees. Sear takes less than ten seconds. We tried lemon once and didn't care for it. Lemon seems more suited to less flavorful white flesh fish. But that's us. BTW, we get our tuna steaks at Costco. They are a superior product to those skinny steaks you used, nearly two inches thick. Keep up the great work, guys. You are doing awesome work. We all learn something from every one of your videos.
Loving the video and will try this at home. May I just suggest to choose a different surrounding for the shoots? It would even raise the quality of the dish. Thanks for this!
WOW Brian Clark I am so glad to hear that. You made my day... :-) About the fishing looks like if we keep getting reponses like this we will. yes, the machine is called joule, its from chefsteps and you can get it here. www.amazon.com/ChefSteps-CS10001-Joule-White-Stainless/dp/B01M8MMLBI/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1486740392&sr=1-1&keywords=joule
Instead of just sesame seeds, try a few sides with finely chopped cilantro. Personally I do white sesame side, black sesame side, and cilantro sides. The alternating colors adds a new dimension to the visual presentation and the cilantro flavor kicks it up a notch. I would not use butter in the sous vide.
i answered your Question first then i watched your video, i'm heading to the shop as i'm typing now going to get me some Tuna. really good job love what you are all doing. i'm sooooo hungry right now
If I may add a tasty tip, toast the white sesame seeds before coating the tuna when finished. Stainless pan, no oil, keep them moving like popcorn so not to burn. The flavour added is amazing. Add the black seeds at end to absorb some warmth to open up their flavour a bit, with heat off.
Great video, I'll take your advice and not sear. As a person interested in Japanese cooking myself I have two suggestions to improve this recipe. 1) buy raw sesame seeds and roast half of them yourself, much better flavor. 2) There is a top shelf American soy sauce that makes a difference you will appreciate, Blue Grass soy sauce. It is made in Kentucky from the same barrels used to make whiskey.
Guys the Catch and Cook video was CREATED! Check it out let me know what you think.
Catch and Cook Video: th-cam.com/video/NVvXI1lkb5g/w-d-xo.html
I've never sous Vide anything. When you say cook it at 110 for 1:30 min, does that mean you preheat the water to 110 then add the bag? Or do you put it in room temp and allow it to reach temp then wait the 1:30?
Sous Vide Everything y'all hiring?
The water should already be at 110 degrees before you add the food. So, yes, preheat the water.
ninjas face when he tries something is why im here
Sous Vide Everything ..love the videos guys! What was the seasoning you put on the tuna? Thank you
How can anyone not just love these guys?? This channel is so well done. From the food preparation, to the filming and editing, right down to the music. I love this channel and these guys. I watch everyone of these as soon as I can. Great job gentlemen!!!!
Please do a Vid on catch, clean and sous vide. Love your vids! That Tuna is awesome!
Thank you so much for watching Chad Uglem, we really appreciate the support. Keeps us motivated.. :-)
About the fishing video, Yes, if we get more great responses like yours we will do an awesome video, and we are really excited for that as its what we love to do on our spare time... :-)
The video was already created guys. Check it out th-cam.com/video/NVvXI1lkb5g/w-d-xo.html
Thanks, very nice, but please teach us how to catch and what techniques you use. Thanks
Just watched a ton of your vids. Can you try this again without the butter?
I Love watching "Catch, Clean n Cook" and "Hunt, Clean n Cook" thos are my favorite kinds of videos!!!
I watched this video just now, your channel improved massively since 2017!! no clutter in background, better pictures and you are more confident. congrats!
Imagine now in 2023 !
I went to the same school. Matter of fact, I'm in class right now. ;)
The way I read this comment completely changed after watching the video
100th like
Would be great if you included temps and cooking times in the description of your videos. I often watch your videos for ideas then come back later to find these details and have to find the right part of the video. Keep up the great work!
I've had the same issue!
Agreed! Was the lime in the sauce, on the fish or just a garnish?
would love to see your fishing video and that tuna looks great! But when you sliced that tuna on a stone slab I could not help but just cry for that beautiful knife lol
Southern Coastal Cooking ™ as always my friend, you are an awesome, awesome friend. Thank you so much for the comment and support.
About the knife, yes, that is a nice knife. I made a lot of customization on it. did not come that way. You can buy them in amazon.... :-)
NO..... Cutting on stone = RUINED knife edge!
On Fishing vid... YES!
Vincent Britton You are right about that, but the things you do for a good shot... :-)
Sous Vide Everything There is no excuse for treating a good knife that way but everything else was great - as always.
vondahe Gimp! And I don't mean the photo editing software. Talking about your dad!
I did this 4th of July for a family reunion it was a MASSIVE HIT!!!
Sharing new and different foods just has a way of bringing people closer and that's what its all about.
This channel has upped my cooking skills exponentially. I am now thought of as the gourmet cook of the family, even though I always give you full credit and share your videos. This channel has made a meaningful difference in my life.
Guga, Sincere thanks to you and your team for all you do to create such fun, upbeat and educational videos!!!
Guga I have tried this recipe 2 times so far and I have to say it is the best tuna I have ever had. Not searing it keeps the meat almost as if it was raw but it has a good firm texture from the sous vide. Everyone I have made it for has loved it. Thank you for an awesome recipe that makes anyone who serves it look like a master. Keep up the great work. You inspire me with every video.
This video feels like a fever dream, a video from an altern universe where Guga never developed a unique style of videos
and the cut from the happy music to LIGHT CRUST and back to cute happy music
@@AltimaNEO yeah 😂😂
Haha I was thinking the same thing, its like a few years later he got happy!
Watching this in 2021!! well done on your great achievements and the growth of your channel!!
I love how happy and the big smile Guga has when the guys like his food. Guga you are special and we love you 💙💙
Should have done one steak no-sear, another with the torch, then a third with a super hot cast iron (which is the way to go). The torch will cook the fish before it sears, so you need to sear it with a little sesame oil in a super hot cast iron pan for maybe 30 seconds a side. That's the only way to get a good crust on ahi.
I agree, I would love to see you sear with cast iron. Of course I am a cast iron fanatic though.
Yea. I have also tried torching scallops for a sear...does not work, same problem. WAY overcooked by the time you get any kind of crust going.
Fishing and cooking heck yeah, this San Diego boy would love to see how you do it back there!
Mike Schroder awesome Mike... if we get more responses like yours we will for sure make an awesome video!
Thanks for the support...
Mike S right? I'm in San Diego too. I would love to get up early in the morning catch some of the great fish we have right off the coast and blow my friend's and family away that night for dinner.
I hope they do that video
Just got a sous vide cooker. First dish (other than a soft boiled egg) is going to be THIS. Thanks for all your work.
ive learned way more about cooking watching vids like this than any cooking show on tv or cookbook could teach. love your stuff man.
what a long way you've come in just two years congratulations on all the success. man what a difference in production quality haha
bonob0123 baby guga
Yes definitely, wanna see you guys doing half the video catching the fish and the other half preparing it and eat it.
ABSOLUTELY YES! to the idea to take someone else fishing and cooking with you guys!!
Of course we want a fishing episode!!!!🐟🐟🐟🐟🐟
I started doing sous vide becasue of your channel :D And heck what a progress you've made in just a year (I suppose it's a year you've been practicing both sous vide and video editing). At the moment I'm doing sous vide in just a simple pot on a stove with a vacuum bags but I'm also planning to get a sous vide circulator sooner or later. THANK YOU guys!
Is this a youtube show about 3 dudes making lunch at work? I like it. Used to do the same thing from time to time a few years ago.
Hey, I made Sous Vide today. I made 3lb skirt steak Sous Vide. It was so awesome. People that don't do Sous Vide are really really missing out on great food. I am so impressed with how great the food comes out. And just think how easy it is to prepare, cook, and clean up. At the end, you get this really awesome food.
thanks you so much... I appreciate your support. I agree with you 100%
Yes! Definitely would love to see an episode where you catch the fish and sous vide it.
*NOTE:* For anyone who tries this. We cooked _Yellowfin_ tuna sousvide at 110f for 1.5 hours just like this video (immersion circulator rather than bath) and it came out cooked (light pink). Afterwards I looked up other sousvide tuna recipes and they all say to cook for ~10 mins from 100-110 degrees. I really don't see how the tuna in this video still looks raw after so much time at 110.
If you try this I recommend reducing the cook time by a lot and be aware of the type of tuna (Ahi seems to cook much slower than Yellowfin).
Don't get me wrong, love your channel my Brazilian friends! Please use more bacon.
+Cartoonishly Inept wow really 10 min seems like nothing. But as you could see worked great for us. 👍👍👍 thanks for sharing your experience.
Were the ahi steaks frozen? If so, it makes sense. Maybe 30-40 mins if they aren't frozen.
Good question, mine were not frozen they were fresh from the market. Even after 10 mins at 110f they were more pink and opaque than than the ones in this video.
Yes, catch and cook shows are a great idea!
The fishing trip and sous vide all in one. Yes
Guga! Its crazy to see how far you've come! Keep up the amazing work!
I am watching all your old videos if i remember correctly this was the video that i subscribed on been watching you four years i just dont comment much but i hit the like and share with friends your the reason i have an anova thanks i will keep watching
Oh yes please! You do just that. It's great to see you cooking catch of the day.
Did 2 cook and catch videos already check them out.
YES, do a catch and cook! Your trip to Islamorada was epic! My wife and I were there around the same time you were.
Better to toast the sesame seeds , otherwise they are not really that flavorful.
I'm from the future... Dude videos get so so so much better! Will done
I would like to see you guys fishing, catching and eating
Do more Catch and Cooks I Love Your Channel. Support from Florida Panhandle!!
Can't wait for y'all's next episode. I tune in for every video; I feel like I'm the fourth one in the group. My sous vide machine arrives in the mail on Sunday. Can't wait to try out the recipes
+MrJohnsonx3 awesome. Wow make sure you make the first cook a good one. I say cook a steak
I triied for my fist time sous vide, with beef fillet, just salt and pepper, 2h 64c(medium/well), ohhh, my, god! I melt in my mouth with a taste beyond my expectations after all the videos i seen! I thougt I had build up too high expentations but NO! Thanks!
I saw one of your videos... now I can't stop seeing them all... oh the addiction!
Cool idea on the whole mother nature to plate video. As always spot on brother!!! Keep them coming!!!!!!
Jspell awesome. Thanks again buddy.
Ok I saw the video. Awesome yellow tailed snapper guys. Spot on!
Yes go fishing,
Mark Murray Thanks buddy, we might just go. Just waiting for a few more responses
Sous Vide Everything gooooooooo❤️
Thank you! We Sous vied just about everything, but haven’t done tuna, yet. I am preparing this for my husband’s birthday dinner tonight, and I am not going to sear. ❤️
Cleaning fish is impossible without having seen someone else do it so that would be a really great and helpful video.
+cjd coming up monday.
Got a sous video thanks to these vids. Just did the tuna, love it.
Hell yeah I would Watch every single Catch clean and cook video
Yes!!!! Take us fishing
I dont even watch the video before I hit the thumbs up anymore. I already know they are gonna be awesome. This is an older video so not sure if you did the fishing trip thing yet but I would love to see it.
awesome. never would have guessed that searing changes the flavor that much. keep up the great videos, please
Yes please go on the "pollito" and get the fishes and clean them up and make us feel like we are there with you guys !!! Awesome videos I'm a fan .
Thanks brother I appreciate that. We already went fishing. check it out. th-cam.com/video/NVvXI1lkb5g/w-d-xo.html
Sous Vide Everything Jesus Christ why did I think this was a new video lol but I did see you guys in action great fishes you guys catched !!!
I'd LOVE to see a fishing video!
Thanks, excellent as usual. I will try this recipe very soon.
This music is starting to drive me crazy! hahaha Great videos by the way!
+Matthew Reis Working on new music my friend keep watching 😎
Sous Vide Everything Beleza pura, meu amigo!
Sous Vide Everything - try epidemicsound.com
Yes on fishing, I love fishing too, keep up the good work
carlo ckc (RedZone)
Sounds good.
This guy needs his own show!
lol, thank you.
no problem man. I enjoy your videos!
Yes, catch,clean, and cook.
I would love to see the video of you guys catching cleaning and cooking the fish
A lil late bud
Your fishing video idea sounds like a great idea, would really like to see it.
Warren Laddin Thank you so much for the support. I would love to do that and share another passion we have.... (Fishing) with the sous vide community. I think it will be a lot of fun.
Thanks again for the support.
love you guys fishing and then cooking!!!!
Already made 2 of those videos, one was just released yesterday, make sure you check it out… Thank you so much for the support...👍👍👍
First off you are doing an amazing job. I see the passion in your work and the anticipation of your guests response. Could I ask about this diet you are talking about
I once marinated an Ahi in lemon, lime and orange juices then seared....amazing.
Parabéns! Espetacular ! Continue !
Muito Obrigado.
@@SousVideEverything in 2021 i watch 4 years ago your video and you look amazing but now you little bit dry aged 😉
yes i would like to see a video of you guys fishing.
Already did Chef, Here is the link th-cam.com/video/NVvXI1lkb5g/w-d-xo.html
just found your channel from your butter test. You guys are really cool. this looks delicious.
I love your videos! I want to get one now and try your recipes!
Yessss! Do a catch & cook 👩🍳
Yes I want to see the full process.
You guys are awesome! Greetings from Puerto Rico
i love your videos man! you deserve 1 million subscribers!!!
you took this sous vide to another level keep up
I use a marinade of soy sauce, honey, and wasabi. The marinade goes in the bag; we're using a chamber vacuum. Then it goes into a bath at 105 degrees for 20-30 minutes, dependent on thickness. But so far searing with the searzall is a hit or miss fail. The only thing that's given a great sear without cooking the inside is a charcoal chimney. The temp at the top of that chimney is 900 degrees. Sear takes less than ten seconds.
We tried lemon once and didn't care for it. Lemon seems more suited to less flavorful white flesh fish. But that's us.
BTW, we get our tuna steaks at Costco. They are a superior product to those skinny steaks you used, nearly two inches thick.
Keep up the great work, guys. You are doing awesome work. We all learn something from every one of your videos.
Super like. More Seafood please and fishing trips too.
Yes, I'd like to see a video like you suggested! Thanks and congrats for this one. :)
Awesome video. If you pat the steaks dry before searing you'll get more of that wonderful golden brown color :)
Catch n cook vids are definitely awesome love you guys bro
already did brother, check the video out. th-cam.com/video/NVvXI1lkb5g/w-d-xo.html
love to hear what you think about it. Thanks for the support.
Loving the video and will try this at home. May I just suggest to choose a different surrounding for the shoots? It would even raise the quality of the dish. Thanks for this!
Really enjoying your videos that tuna looks amazing. Keep up the good work!
+Darth Potatoes thanks. Its was super good...👍👍👍
wow! traveling back to watch guga a couple years ago
Yes would love to watch that!
Definately, that would be awesome, fishing .. yay !!
+Agust Marusson got a couple of fishing vids out already 🐠check them out!
My new fav channel! Would enjoy a fishing video with some cooking. Can you share a link to the sous vide machine you use? Keep it up!
WOW Brian Clark I am so glad to hear that. You made my day... :-)
About the fishing looks like if we keep getting reponses like this we will.
yes, the machine is called joule, its from chefsteps and you can get it here. www.amazon.com/ChefSteps-CS10001-Joule-White-Stainless/dp/B01M8MMLBI/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1486740392&sr=1-1&keywords=joule
Moro em Pembroke Pines, FL - comprei um joules por causa do teu canal! Sensacional!
Valeu irmao, grande agraco.
wow its varys the master of whisperers
+james leong 😂😂😂
The fishing miniseries sounds fun.
Guga you have come a long way, I love your videos
Instead of just sesame seeds, try a few sides with finely chopped cilantro. Personally I do white sesame side, black sesame side, and cilantro sides. The alternating colors adds a new dimension to the visual presentation and the cilantro flavor kicks it up a notch. I would not use butter in the sous vide.
i answered your Question first then i watched your video, i'm heading to the shop as i'm typing now going to get me some Tuna. really good job love what you are all doing. i'm sooooo hungry right now
Wow, meezooy2k that is great to hear, I am sure you will enjoy it very much.
Nice job as always! guys. I'm not a big fish eating guy, but I'mm do this one!
Yes, catch and clean...
Thanks
Mac
Mac M Thank you
If I may add a tasty tip, toast the white sesame seeds before coating the tuna when finished. Stainless pan, no oil, keep them moving like popcorn so not to burn. The flavour added is amazing. Add the black seeds at end to absorb some warmth to open up their flavour a bit, with heat off.
Hey Guga! Love the videos!! No experience with sous vide but it’s so intriguing. Keep the vids coming brotha
Loved your lobster video and would love to see you fish
I would like to see a video of you catching the fish and do the cooking.
YES - do a fishing video as I'm a big fisherman also.
Kevin F Awesome! if we keep getting great comments we will. We love fishing here, that's what we do.... :-)
yes, lets see a fishing trip!
I'd love to see you re-do this experiment given how far you've come. Would you do anything different today?
Lets see the boat, and the fishermen getting done clear to the table👍
Great video, I'll take your advice and not sear. As a person interested in Japanese cooking myself I have two suggestions to improve this recipe. 1) buy raw sesame seeds and roast half of them yourself, much better flavor. 2) There is a top shelf American soy sauce that makes a difference you will appreciate, Blue Grass soy sauce. It is made in Kentucky from the same barrels used to make whiskey.
yes please that would be amazing
Thanks meezooy2k, if we get more responses we will. Thanks for watching, we really appreciate it.
Sounds great, would love to see the whole process!
We did a fishing video brother, check it out. th-cam.com/video/NVvXI1lkb5g/w-d-xo.html