I COOKED a Brisket for a MONTH and this happened!
ฝัง
- เผยแพร่เมื่อ 3 ต.ค. 2024
- After cooking a steak for a week, you asked to cook a brisket for 1 month so I did! I love brisket and cooking it sous vide is awesome. However I have never pushed it for such a long time. Today you will find out what happens when you push the limits with sous vide cooking.
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#Brisket #SousVide #BBQ - บันเทิง
With 10º more, that meat would be perfect. You didnt kill bacteria, you gave them a fuckfest party.
Sad face
😂😂😂😂😂😂😂😂😭😭😭😭😭😭😭 FUCKFEST PARTY, maaAAAAAAaan I'm crying over here!!!😂😭😂
He gave them a mansion filled with pizza, moly, and cocaine and let them loose.
That's what she said?
Indeed, this is playing with your or even worse, somebody els his life. The lethal themperature for most bacteria is over 60 celcius, if this meat has contaminated with gram negative m.o. Like enterobacteriaceae.. Poee
Bacteria all over the world are going to remember this "one month super crazy rave party" for decades
😂😂😂
Ajjajajaja
Lol
Slowly rachet up the heat over weeks and weeks to see if your can evolve heat resistant bacteria...
Add some vinegar to kill the bacteria
This man going to mess around and create a new disease with this “28 Days Later” ass brisket.
31 days you mean 😂 I know I know movie reference but still
@@marcohuber7279 February???
@@jamesmacintyre2943 he said he's gonna sous vide that thing for 31 days
All American Rides 31 days later and the infection is getting vicious
All American Rides 🤣
The awful smell is from a bacteria called lactobacillus. It's actually completely harmless (at least in moderate amounts), but it can survive in temperatures up to 60C (140f), and can be in trace amounts on the surface of meat when you buy it depending on the quality and the source. Cooking meat sous vide at lower temperatures for long periods of time (about 2 days or over) can allow any of this bacteria the time to thrive and grow while the meat cooks at a temperature not high enough to kill it. That's what results in the stench. Again, it's actually relatively safe, but still not recommended to eat as it would probably be unpleasant.
A way around this problem if you want to do long, low temp cooks is to blanch the meat in boiling water for half a minute before you start cooking it sous vide. As this bacteria is only on the surface of the meat and not inside it (unless of course it's mince), the blanching will kill of what is there so there will be nothing to grow while the meat slow cooks, and you can cook meat on a low temp for several days without having this problem (though not sure it would help something as long as 30 days like in this video).
Another way is to start the sous vide cook at a much higher temperature for about 20-30 minutes to kill the bacteria, before lowering it to your desired temperature for the long cook (you can speed up the temperature drop by adding ice cubes and/or scooping out heated water and replacing it with cold water). Although I haven't tested this technique,
Although arguably less effective because you don't get the entire surface, pre-searing has been known to prevent this problem too.
The only reason I know all this is because I did my research learning the hard way trying to tenderise beef cheek for 3 days at 57C (135f). It came out smelling like expired dog food.
yeah but imagine all the toxic bacteria that don't have a smell. those are in that meat aswell. never eat that
@@opensocietyenjoyer I can assure you it's completely safe at 60C. Doneness in meat is purely down to the maximum temperature it has reached, so when you cook a steak rare (or even "blue") the inner temp needs to be in the very low 50C's and it's completely safe as long as you sear the outside sufficiently (dangerous bacteria in meat is mostly picked up on the outside of the cuts during production).
This of course only applies to certain types of meat, even though the more risky meats like pork and chicken are also much safer than they used to be as the biggest risks with those are parasites which are far better controlled now.
Salmonella poisoning is also caused by bacteria on the surface during production, so searing the outside is also pretty safe with those meats too and you can even have pork and chicken medium rare now, but I'm still paranoid so the only time I eat those medium rare is if I've made sure to pasteurize them.
However, the whole question of safe temperatures gets more complicated when slow cooking though. Low and slow can allow traces of bacteria in the meat time to thrive if they can indefinitely survive above that temperature. The lower safe limit for meat pasteurization is roughly 127f (58C) as long as you cook it long enough. Bacteria can stand those temperatures for short periods of time, but it's like being in a hot desert. We could stand it for a few hours but eventually the prolonged exposure will inevitably kill us.
Lactobacillius simply has a higher threshold for survivable temperatures than any dangerous bacteria you're likely to find in meat, but luckily it's safe and is even the same bacteria used to make many types of cheese/milks/yogurts (although can cause an unpleasant smell). As I said, the vast, vast majority of bacteria in most meats are picked up on the outside during production, so simply blanching the meat in hot/boiling water for about a minute to kill the surface bacteria prevents any of this safe bacteria from being present to grow in the first place, preventing the smell.
Alternative title.
"I let a Brisket rot in lukewarm water for a month"
Definitely not lukewarm 😂
Well, not quite lukewarm, rather taking a hot bath for a month
@@Darwiniskindaadded not hot enough to kill the bacteria
😂😂😂
120 degrees F will burn human skin sooo
A man cooked brisket for a month, this is what happened to his liver.
N. K. Chubbyemu
Great reference :))
I love that we are crossing channels now!! 😂
Emia = presence in blood.
Hahahaha.. I get the reference man 😂😂
If you look at that brisket through a microscope you'll see that the bacteria colony turned into a super advanced society and is currently planning on colonizing other galaxies
Probably they even have the hidden construction plans for pyramids...
Other brisket
It’s not bacteria culture anymore. It’s a civilization
🤣🤣🤣🤣
Type 3 colonization bacteria
The Cows looking down from heaven like “shit, well guess my life was pointless then”
😂😂😂😂
More like “The Cows looking down from heaven like ‘moo’”
The cow totally didnt have other organs or muscles it was a brisket cow totally
Hey, there was a point... and there was a flat.
@@fiblestiengleduquavariousi9871 I'm sure you dont wanna eat that lol
Guga: "cooks at 55°
Bacteria: " Let's dew ett"
😂😂😂
💀💀💀
OMFG
💀😭😂😂😂
⚰
Guga: We're gonna cook a brisket for 1 month
Bacteria: It's free real estate
Mark hahahah
😂😂😂😂😂
hold my beer
Definitely some anaerobic action going on in there.
Bro this one got me good lol
dude just created 10 new species of bacteria
Ah yes, you have crafted a piece of Minecraft rotten flesh.
no kizzy🤣🤣🤣🤣
Lmfao I was thinking of the same thing
More like a stack
That is like the whole thigh of a zombie
@@benson7374 zombie thighs? 😳😳
Guga: “LETS COOK A BRISKET FOR A WHOLE MONTH!”
Center of Disease Control: “Write that down”
Alpha Coo 😭😭😭
Why beef is edible raw.
@@shindanu when its fresh
Bruh😭😭😭😭
Issa hit
The moment he mentioned the temperature I knew; that's not dinner, that's a petri dish.
Liked
Not really, that's pretty standard for medium rare. It was just way too long.
@@dixierekt2407 or he could've cooked it at about 71-74°C (preferably the latter) which just so happens to be the temperature which it is recommended to cook any type of beef as this kills any pathogens closely associated with beef (you can cook an extra-rare/bleu steak by only cooking each side at 74°C for 10 seconds and it be safe to consume) instead of _"cooking"_ the steak at a temperature that enables prolific bacteria to thrive and reproduce at such an astronomical (mind you they do this exponentially) rate.
The beef was quite literally rotting, and it had everything to do with the fact that it was left in the "*Danger Zone*", not the amount of time it was cooked for (although this did greatly exacerbate the situation that unfolded).
You should not be cooking any meats under 60-63°C (obviously choose the latter everytime as this is a greater guarantee that you are not putting yourself and others in danger of any pathogens). Meat below this threshold is a breeding ground for all sorts of microorganisms.
sous vide is typically about 130 degrees doe
@@markpeters2317 eat at your own risk. But just by increasing the temperature by 15.5° though, you have assured your own personal safety, as well as those around you.
If you leave it longer it you might actually start seeing the buildings that the bacteria are learning to build
Lmao 😆😂. The reaction was funny. The smell caused by the low temp in extreme prolonged submersion. With that temp. It’s basically the same as letting the meat sitting inside a closed car under the sun for days. 🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣
“Honey, when’s dinner ready?”
Next month
ETHAN STW underrated comment
Anthony Payne 👏👏👏👏👏
lol good one fam😂
ETHAN STW Lmaooo
Lol
“For 31 days AKA 1 month”
February has left the chat.
efreddy34 *February
I have fat fingers. Sausage links.
😂😂😂😂
As did April, June, September and November.
Tony Sid no, because it’s a leap year in 2020
TH-cam be like "yo bro its 4am wanna see this guy cook a brisket for a month?" Me "sure bro"
3:53am as i write this
3:36 PM as I write this
chandler compson yeah wtf
chandler compson akwardly accurate
4:11am... I feel so represented 😅👌
When you said that you were gonna cook it for 1 month, I knew that it was most likely gonna smell like a dead body :D
It is a dead body
This was ripe (pun intended) for a Mythbuster episode.
Him: "You guys want to come over for dinner Next Month?"
Them: "Sure! That sounds great!"
Him: "OK, I'll get it started".
Underrated. 😂
I'm dead 💀 🤣 😂 😭
If it's dry aged, it's actually true
But in the case of dry age, the meat will be actually edible
Haha 😂
🤣🤣
*most bacteria can't handle 65º CELSIUS or more*
Guga : "cooks' at 55º Celsius
Bacteria : YAY
Ikr the "danger zone" UK health and safety teaches nowadays is between 5 and 63 degrees c if I remember rigjt. Literal one stop brisket to food poisoning 😅
40-44 is enought to kill most pathogenic Bacteria.
in australia its 60 degrees
Мыслитель Вечный false.
@@xkobeplayz5396 but everything is more dangerous in Australia.
Guga in 20 years: "I genetically designed a cow to only be made of picanha, how does it taste? Let's find out, let's do it."
I know it doesn’t look that good right now, but watch this !
@@etro8564 😂🤣
“Les deww eet”*
"Which is better? Number A, number B, or Number C?"
Just salt, pepper, and garlic. Always.
The bacteria lived on that brisket for so long that it probably became a new species
I thought he was going to smoke it for a month...
It's meat... Not a brisket..
.
.
.
.
.
But ohh boy i did think about it when i click on this video
@@bluemoth6854 it is a brisket what do you mean
@@gups3455 i mean after all of that process it's just meat.. Rotten meat to be specific
But... guga had the intent of cooking a brisket and didn’t know it wasn’t hot enough to kill bacteria so he wouldn’t consider it rotten meat in the first place. Besides briskets are usually done best smoked.
Same I thought he was gonna smoke it
You left a corpse in a hot tub for a month...what did you expect?
Carcas.
He has sent this data to the coroners office to be used for forensics.
@@NjeriMuchai If you assume that the piece of meat is from an animal other than a human, you might call it a "carcass". Generally, when speaking of animals "Carcass" refers to the trunk of an animal, which a brisket most assuredly is not. In the popular ( i.e., not scientific) parlance, "carcass" is a synonym for corpse. Since this is not enough of an animal to really describe as a Carcass or Corpse, I took some poetic license. The principal is much the same with cooking animals/humans in pieces or in whole. I love this channel, I will take it on faith that this was the flesh of an animal, not a person, and that our Brazilian friends have not yet resorted to man-flesh, ala' sous vide. The day, as they say though, is still young. And he does bill this as "Sous Vide EVERYTHING....who am I to be judgmental of cannibalism? Perish the thought!
When u say it that way...😱
chikita kooki 🤡
Don't worry you can eat it. You'll just get a 30 sec hunger effect.
Drink some milk to remove the hunger effect
😂👍🏻 Or feed the wolves.
@Bryan Black minecraft joke.
If he stands still during this duration it will minimize the hunger effect
Hunger effect??
i like how this guy have so many knifes and always uses the same 2-3
Man: let’s let meat rot for a month
7.1 million ppl: hmm, interesting
Says one of the 7 mil who watched it
TH-cam recommendations go brrrrrr
LMAO underrated comment
im just interested that he would eat it or not-
You'd think any chef would know 130° is not enough to kill bacteria. Literally just let it rot in warm water.
So for the sake of science I'd like to see this as a remake at 65°c where most bacteria would die.
same!
Same
TLDR, meat left in sous vide for only a few extra hours becomes unrecognizable. I can't imagine one month, and I don't need to. 😌☕️
The meat would turn to mush.
Most, but not all of them
Brisket : 131 degrees for 1 month.
Bacteria : It’s free real estate!
Not sure if bacteria can survive at that degree. maybe he created a heat resistant super bacteria.
@@tylerscudder9358 Ideal temps for bacterial growth is 40-140℉
@@tylerscudder9358 bacteria can survive well beyond that. It's the reason you can't eat re cooked rice that's been left out
@@austintinoC00l no the reason is heating doesnt destroy the toxic waste of bacteria that was allowed to grow
@@Rainoffire Absolutely! As soon as he mentioned 131 degrees i knew exactly what the results would be. The "cooking" temperature would have to be at least 141 degree to have any chance of the brisket being safe to eat.
It would be great if you could try this one experiment. Get a non-waygu steak, put a mix of every powder seasoning you have on it, then cook it like this: dry age, sous vide, pan sear, baste, grill, smoke, then torch it :)
You forgot to boil it.
History class 2050: Today we are going to talk about the pandemic of 2019
Random student: The brisket cooked for a month?
Other kids: Yeah my uncle died from that!
😂😂😂😂😂😂😂😂😂😂. Sir u get a thumbs up
People in Wuhan tried this.
This is not cooking, this is fermenting.
Exactly.
more like composting
@@VeeScara basically the same thing
Next week on "It's Alive with Brad" - Fermented Brisket.
Decomposing, rotting.
Not a brisket for eatin’, but one for gaining total loyalty of an army of trash pandas in the back alley
this needs more likes
This comment is literally everything
I was your 111 like for fallout bro
Are you from Toronto? There are the most Trash Pandas in Toronto.
@@testthisfordecficiencies I'm from the midwest -- we do have our fair share of trash pandas. 🙂
This is without a doubt the best cooking show I've ever seen. The effort and production quality is simply amazing! Incredible. Well done!
Nah man, you just fan boy..
@@KGB.83 So what's the best cooking show? Guga is the best.
@@KGB.83homie when fans of something have their own good opinions on what they're fans of:
*throws away into trash* (homeless guy) "oh shit! brisket! hell yeah!!"
2 micro seconds later
*turns into new spiderman villain*
Piss off that was way to funny dude hahahahahahaha
"I AM............ BRISKET MAN!!!!! Fear my....... my...... LINE!!!!!"
hahaha what... this is hillarious..
Why y’all still commenting on a vid from 10 months ago
@@jdubb21 why do we watch movies from 10-20-30 years ago? sometimes people see things at different times and if it was good content we comment.
This is like that episode on American dad where Steve and his friends cook a roast for a few weeks because they were told the slower the cook the better 😂
Robbie Richard season 12 ep 3
tell me why that the first thing I thought offf
😂😂😂😂
@@kourtneyespinoza1091 thanks
Let’s cook this at 80 degrees for 3 years
A man cooked brisket for a month, this is what happened to his stomach
Love the chubbyemu reference
Emia
would eating a piece of this brisket be the equivalent of eating gas station sushi?
Lol I love him!
legend
THIS IS THE BEST THING I HAVE SEEN ON THE INTERNET HAHAHA
This has inspired me to cook a whole hog in an Easy Bake oven
I wish you all the luck in the world
WHEN I SAY I CHOKED LMFAO
😜😜😜
how did it turn out?
@@brianfeltrop2421 tasted like a burnt brownie...
Meat: *Cooks at 131°F for 31 days*
Pathogens and microorganisms: *Allow us to introduce ourselves
😂
Robert The Blastermind pathogens and microorganisms: let us also introduce outer friend covid-19
Yes but does 133 change the outcome? 56C , right?
Daryl Sprout nope, still in that temperature range of bacteria growth
@@robthecook1905 so what's the lowest temperature where there's no bacteria growth?
Certain bacteria can survive up to 140°F, so your sous vide temp needs a safe margin above that. I'd say 150-155°F at the absolute minimum. Another important factor is that botulin spores (not the living bacteria itself though) can survive up to 185°F and are common in bulb veggies like garlic and onion, so avoid including those unless you are slow cooking at over 200°F. It's also important to add more salt and especially acid like citrus juice or vinegar. Keeping the pH low and salinity high will prevent bacteria just like pickling.
So, sous vide at 155°F minimum, and add a lot of brine with salt, lime juice and apple cider vinegar. Then you can get it safely to the 1 month mark.
I was thinking of suggesting something like this, but I think you put it really well
Or....just be a normal person and don't cook it for a month. Look at the texture, it's horrible even if safe.
@@robfreeman5783 Texture seems just like we do brisket in my country though and also kinda lika pastrami. We just slow cook it in a spiced broth until fall apart tender and serve with horseradish cream sauce.
He should do it again at this temp
such a waste of energy, don't kill the earth for this shit.
Cooking with high temp usually kills bacteria. However, sous vide or cooking at low temp seems like a waterbath for my bacteria culture to grow.
I thought this was gonna be like an expert cooking method, I was wrong.
Same
Fr
131F for a month? Obvious disaster waiting to happen. Ideal environment for bacterial growth. Far from expert.
it was not a recipe, it was an experient, why is It so difficult to understand?
@@hideout2499 not difficult to understand.
Am surprised that brisket didn’t walk away by its self
🤣🤣🤣🤣
gaville d'souza uhh
Amen
Zombie brisket 🧟♂️
But he said that the fist comment will be something different
“I INCUBATED the bacteria in a brisket for a MONTH!”
J ClarKent Yeah that’s what I was thinking when he said 131 degrees F. Culinary training and years in the kitchen taught me that bacteria loves anything between 40 - 140...
@@baynu13 Have they actually taught you that, or have they only taught you that traditional coking times at 55°C are not enough to kill pathogens? Because the scientific and peer reviewed paper on sous vide by Baldwin says that 55°C is indeed enough to kill all non spore-forming bacteria if applied for long enough (hours, tables in the paper) and will inhibit the growth of spore-forming bacteria.
That said, are we we really sure that the huge piece of meat hat 55°C everywhere? With one cooker, lying in a plastic pot? When I do long term projects (that is, like 72h), I do this in a metal container (for conduction to the parts that touch the container walls) within another isolating container, with only the upper part of the sous vide cooker sticking out. If some bottom part had 50° or less, that would indeed be bacteria paradise.
@@kmv3040 yes all restaurants worth their salt teach that in addition to cooking school and the FDA website.
@@chrisbellamy237 Are you going to comment on how I cited a peer-reviewed scientific paper that seems to contradict that?
Kay-Michael Voit I mean a lot of food you eat has living bacteria in eat(cheese,yogurt, and most seafood ) so you don’t necessarily need to kill all bacteria in the food
Y'all are spot on @8:40, what you did was create a prefect bacteria farm and let it rot for 31 days 🤣
"I know it doesnt look that good right nooooow, but watch this!" * throws it in the trash*
yes
Best comment
Loooooooool
#1 comment
Lmaoooo
I thought he was just gonna leave it on a grill for a month.
So what did he do then?? I watched the entire video but didn't get it, I don't even know what happened..
@@cosmicsoul8042 pretty much coocked it in 55° celcius water for 31 days. Then smoked it
@@jarnozondag694 the title is very misleading. Just like this guy, I thought he was gonna leave the damn meat cooking on a grill for a whole month 😂
@@cosmicsoul8042 that would mean a hand full of ashes....
same
Pretty certain the bacteria in there was minutes away from becoming sentient and giving itself a name.
Bahahhahahahaha
very surpirised this thing didn't walk off the set
I think... Therefore
I AM
it's like the bacteria song from the amazing world of gumball
Do this again but at 145
That’s not a Petri dish, that’s a whole bacteria empire!
I thought it was going to be cooked in the smoker for a month
Lol that would be more expensive than the electric bill and takes too much attention
Honestly that's what I thought too
The name of the channel is sous vide everything
@@raphmans548 ... 🤯
yeah brisket with cancer
youtube: wanna see an expired brisket
us: I mean I don't see why not
I thought the same thing 😂😂
Lol
drop a deuce in a jacuzzi, leave for a month, same thing basically
Perfect description of how it happened 😂😂
His food: Delicious, His Electric Bill: EPIC
So true! 🤣 I wonder...
I was like this electric bill is gonna be astronomical
But let's not forget he is the dude who eats wagyu every other day
Maybe he got solar panels 😂😂
@@bird7410 yeah tru
As a chef, I’m mortified. This is technique over actual results. Bacteria bomb
*Legend has it, this is what started corona.*
Lol
Hahahaha
🤣🤣🤣🤣🤣
Very funny...
😂😭😭😭🤣
TH-cam recommendations are strange sometimes, but curiosity late at night gets us all.
I got this in my recommends outta nowhere
Yoo
Wtf mate same
Like the only thing related to this that I watch is Gordon Ramsay (Kitchen Nightmares, Hotel Hell, etc)
True
The intensely horrific smell would come from the fact that te temp was only 55 degrees celcius. This may kill a lot of bacteria however there are some anaerobic (non-oxygen metabolising) organisms that thrive at this temperature, they also produce some truly putrid odours and can cause some really nasty infections like Giardia and amoebic dysentry.
Glad you guys didn't try it, after a month of growth, even a small amount would probably have turned your intestines to slime.
Yes, it could be any one or a cobbination of anaerobic bacteria, but Giardia is not a likely parasite to cause this putrification. Play it safe, just don't eat it.
I don’t even think it kills a lot of bacteria. 55 degrees is an extremely hot summer day and I’m pretty sure bacteria can still grow very well. It probably doesn’t kill any bacteria actually. The lack of oxygen is the only thing that saved him lol
@@hamzerpanzer As an Australian I can assure you that 55c is far hotter than a 'hot' day (Closer to +40c). The absolute record for hottest day in Marble Bar (Hottest town in Australia) is 49.2c. At that temp, the roads start to melt and unprepared tourists die.
At 55c you wouldn't get full kill rates on most bacteria but you will likely inhibit growth (this doesn't apply to the anaerobic I mentioned earlier!)
You guys are very big brain
@@bruceh9780 In a car on a not-that-hot day in the sun (outside temps around 25C), temperatures can and will rise to 55C.
Guga with a expression that he gave up: "i know it doesn't look good right now but watch this"
How to tenderize meat: let bacteria's enzymes do the job for you, your meat's gonna be so tender it's going to fall apart and turn into dust at the touch of your hands.
And then you eat it and you will become tender and fall apart and turn into dust .... The circle of death ...
@@williampotter2098 great times right?
you mean like in a coffin? hahaha
@@cocktailpost that's more like dry aging
@@adidu7907 Very Dry ...
“I know it doesn’t smell that good right now”
“But watch Dis”
@@papahims Chucks it in the bin, cooks a steak instead.
mobstamaniac Okay Leets Dou It
@@papahims Waaadyu thenk Neenja
🤣😂🤣🤡🍻
Guga: I'm gonna cook a brisket for a whole month
Federal depart of health: say sike right now
guilty gear will never be the same
Dad: seasoning and doing everything to the meat.
His kids: dad, when is dinner?
Dad: in a month
😂😂😂😂😂😂😂😂😂😂😂
You can literally see the bacteria dancing.
😭💀
It was pretty obvious it was going to get like that.
Cooking kill bacteria 🤣🤣🤣
@@zool8139 Woahhhhhh buddy!!!! I never thooooought of thaaat!!!! Wiiiiild!!!!
@@zool8139 not the toxins tho
131F isn't hot enough to kill certain bacteria, so it just grew in there.
Smoked for a month?
Brian Neu i dont think bacteria can grow in 131F. But it wont die.
I was thinking along the lines of 150-165. Thoughts?
Brian Neu the danger zone is between 40 and 140 degrees this is not safe to eat.
@@susblasian1433 Between 4C(39.2F) and 60C(140F) bacteria grow exponentially every 15 minutes. Leaving something to cook for a whole month under the 60C mark is dangerous and resulted in a the perfect environnement for bacteria proliferation, hence the unbearable smell. They could have been seriously sick if they ate any of that food. At that point it was pretty much rotten.
This is like that episode of American Dad where Steve cooked "low and slow" for weeks and then nearly died after eating it.
I thought this would be smoking a brisket for 30 days
Yamaha Guy17 me too it might have kept at 225
Same
I did too
It probably would of just been a big ass beef jerky
If it was on Guga Food, maybe... That would have been a better idea... But the name of the channel is Sous Vide Everything, cuz we sous vide everything guys, lol!!!
I’m surprised it didn’t come back to life with all that bacteria growing in it
David 420 well googles of bacteria did come to life
Dawg, this guy left a brisket in the most dangerous meat temperature range for a month
they call them selfs cooks
@@pedrovaldes7973 I'm pretty sure he knew it wasn't going to end good bro.
Did you watch the whole video???
Yea he should really take a serve safe lmao
@@pedrovaldes7973 This guy is one of the best meat chefs in the world haha. He has already been recognized for his two youtube channels. Shut ya bitch ass up lol
This isn’t rotten, this is decomposed. This is digested
gordon ramsay: "ITS STILL RAW!!!"
F@*! Bland
"You donut"
WHERES THE LAMB SAUCEEEEEEEEEEEEEEE? 😂
Wish I could add 10k more likes to this comment
Yankee donkey doodle shite
"it's been prepared for one week"
"it's been cooked for a month"
*eat it for a year*
Eat it for the rest of your life
Be dead in 2 years
if done right and removed any liquid, these kind of meat is called jerky. Anything can be dried, just remove all the liquid guys.. -.-
Take a shit for a century !
I like ur logo.. its 3d..can u give me the link to download
"I COOKED a Brisket for a MONTH and this happened:"
Alternative title: "I let a Brisket FESTER for a MONTH and it's worse than you think"
This
LMAO. "I let a Brisket FESTER for a MONTH and it's worse than you think. I made MY OWN BACTERIA and the results were INCREDIBLE"
"EY GUISE GOOGAH HERE U RDY TO GET AMOEBIC DYSENTERY WITH ME? LETS DO EET"
I died when I read this.
LMFAOOOOOOOO
Like a dead body in a car in a swamp...for a month.
Cooking With Jack would be so proud :')
Thats not cooking thats called incubation.....
Made a good culture media for bacteria
Ikr. I was so confused, I thought they literally cooked the meat for a whole damn month.
Preetesh Raj how would he even know how to make a culture media
@@aakashsansare Not enough heat for cooking and enough mousture to grow a media
@@jokrwx3 It's supposed to reach 165 degrees from what I'm told. 131 is really rotten.
@@johnholzhey8149 can grow up to 65 °
This was basically just a 30 day bacteria bath party🤣🤣🤣
They had a pretty good time, spent it drunk
@@rabih1978 haha
Guga in 10 years: I RAISED A COW IN SOUS VIDE, THIS IS HOW SHE* GREW UP
Tyiriel hahahahaha i laughed so hard :)
How's a cow not a she? xD
Tyiriel LMFAOOOO
Y i read it in his voice
Cowtanari xD
Just ask the health department. That's a biological atrocity.
It just needed one more day and it would have been perfect.
Harpo Django Rose most underrated comment here 😂
_Riiiiiiiiiiiiiiight._ Just one more day...
Had no idea what he was about to uncover, they would have sang songs about him.
Fax
😂😂😂
Speaking as a professional biologist (PhD). The sealed and no-oxygen environment inside the bag would prevent most bacteria to grow, there are anaerobic bacteria but you would need specific contamination with that at the beginning. by the looks of it, there was no bacterial growth, as bacterial digestion would have rendered the meat into a paste and the bacterial growth would be evident after a month, probably in the form fo a milky fluid. What happened there was normal protein degradation, accelerated by the temperature surely.
So... would it be lethal to eat it? Or would it be like drinking spoiled milk from the fridge?
umm it's called botulism doc look it up
It's a godam hambulance.
@@LionsLamb79 I did mention that there are anaerobic bacteria that could contaminate, Clostridium botulinum being one of them. What I also said is that there doesn't seem to be evidence of bacterial growth. The key here is the time and the temperature, in a lab we can produce a saturated culture of bacteria in 7h (in the right conditions). So even, if the conditions are not 100% optimal for C.botulinum in this context, after 1 month of culture there should be something. C botulinum, as any other bacteria, do not appear magically in anaerobic conditions, the spores come from somewhere. However the toxin from this bacteria is extremely potent, it is the most potent toxin known to humanity actually, so the risk is actually there.
@@LionsLamb79 @krosana2006 not a PhD biologist myself, but pretty sure anaerobic bacteria generally produce various gases which would be easily visible in a vaccum-sealed bag. At least in the case of botulism, that's why you don't eat from cans that have bulging lids.
you let a piece of meat sit in basically perfect incubation temperature for a month, the only surprising thing is that it's not completely decomposed
that's what I thought. I can only assume that the saving grace was the lack of oxygen.
Boils shit for a month
“For some reason it smells like shit “
What's for dinner tonight dad?
Guga: Brisket
*31 days later*
Guga: Dinner is ready!
Lol
😂😂😂😂
Stfu lil tay
Actually it's...NOT ready. LOL.
🤣🤣🤣👍🏻✌
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
Swedish Jacuzzi 👍👍👍
@@SousVideEverything can't wait to see
good idea
Sous Vide Everything finally you responded ❤️❤️
Damn it. This means I have to wait two months for the video :(
"Leaving a gigantic cut of beef in warm water for a month and eating it"
Chubby Emu: “ this man cooked a brisket for 30 days , this is what happened to his spinal chord.”
LMAOOO only a few would get that
Mr. G arrived at the emergency room with white foam pouring out of his mouth, projectile vomiting chunks of rotten beef. Etc etc .... He lived out the remainder of the two months he lasted on a ventilator.
I'm curious what bacteria would culture from this.
Chubby Emu: “ this man cooked a brisket for 30 days , this is what happened"
Hyperbrisketbactremia
Hyper = High
Brisket = Beef
Bacter = full of bacteria
Aemia = in the blood
@@philosophicalinquirer312 LMAOOOO
I’m from Japan and I just checked my country’s “Ministry of Health” announcement so please take a look if interested.
(It says, This temperature doesn’t mean delicious. Just a recommendation based on safe level of bacteria)
I think “3)” is useful interesting info.
1) beef’s safe temperature is 65℃
(149℉)
2) pork’s safe temperature is 75℃
(167℉)
3) Bacteria increases extremely @
20-50℃ range (68-122℉)
3a)Always try not to leave the meat in
the dangerous temperature range.
3b) When you cook, pass the range
quick as possible. Means don’t
put the meat in room temperature.
Same when you save the cooked
meat. After reaching 50℃ (122℉)
Cool it down under20℃(66℉)as
fast as possible .
Sorry if my English didn’t make sense!
That's incredibly interesting
Donny Whisnu
Thank you😊
Awesome 👌 thank you 😊!
Jeff Mabry Thank you☺️
There’s no big difference between
the western rules when you take the message totally.
But the way of thinking about the bacteria increasing range was little different and interesting.
It’s like
Take the meat out of refrigerator.
You open this door(68℉)
run fast as you can to the next door(122℉)
Do the same when coming back
Nice thanks for the info and your English was good
Should have seared it with some febreeze
Ray Zer then baste it with some tidepods in a pan
Lmfaoooo
Underrated comment lol
Dave by Day tidepods compound butter
Omg. Came for the comments..... not disappointed
For him it was just Monday. But bacteria all over the world shall remember this day as "THE FEAST".
Plot twist, he actually forgot the brisket for a whole month
No he didn’t he did it intentionally
@@Rello94 it’s a plot twist for a reason dumbass
@@Rello94 I guessyou are real fun at parties.
Not a plot twist.
@@Rello94 A one man who can't take a one joke.
Find out who asked you and don't ever follow their suggestion again.
You didn't cook it at a high enough temperature to kill off bacteria.
Dutch Van Der Linde I have a plan we just need money
Pearson knows how to cook like a man!
Thats uh.... not exactly right, its simply toxic due to the breakdown of the organic matter.
@@sparta117corza And what do you think breaks down organic matter..... bacteria.
You wont kill the multiresistant bacteria that sits in the Protein of the meat... its basically unkillable After it gets Used to the heat and gets heat-resistant... and also if they would brine it with vinegar this would smell like my grandmas dry fart
You let bacteria have a hot tub party 😭
When he sliced into it, it honestly doesn’t look horrible but I’d never put it in my mouth after knowing what was done to it
thats what she said
@Davy McNitt is Texan Mexican mixed with Texas? Sorry if I don’t sound intelligent
@Davy McNitt oh ok
@Davy But is Tex-mex Texas mixed with Mexican?
Nice foxbody pic
I think the temp was too low, some bacteria might have survived
Definitely. Idk why he would have done that temperature. It's Sous-vide 101!!
Pasterizing minimum is 131. He did it right.
Pretty sure its lactobacillus
yeah, i think the temp to kill bacteria is like 150-160
It should have been at least 140. Bacteria thrives at temperatures between 40-140 (aka the danger zone) and over the course of a month it rotted
I want to see what’s going on in the meat under a microscope.
BacteriaParty😆
Decomposition
Coronaparty
Temponaut
Literally just a crab rave
this is like what zombies drop in minecraft when they die
the entire time i was thinking "now eat it" and also "dont eat it" at the same time
He could have just pulled a Bill Clinton and not swallowed, or was that inhaled?
@@69BTony Yeah I would have done that just because of the intrigue even if it is gonna taste like absoute shit
He should have gave that to vultures or other carion eaters, it would have been interesting to see if they would have gotten sick or not