Proper Cheddar (a hard cheese) is low/nearly none. At least the ones I can get in Germany/UK have around 0.1g/100g lactose. So you should be able to eat it. (Also lactose intolerant btw). Edit: In case of the sauce: lactose free milk.
@@jonahwilhelm8409 it's not necessarily a disease lol it's a psychological condition. For example, the sight or smell of food causes hunger in a more crude interpretation.
Hey Guga! I have tried your cheese sauce and it's amazing, but it solidifies when it cools down. I have been experimenting a bit because my goal was to make a cheese sauce that doesn't solidify completely after cooling. So here is the result: -200g shredded cheddar -100g shredded gouda -250ml heavy cream -250ml milk -15g sodium citrate -Your favourite spices The way I made it is the following: Mix the heavy cream and the milk and simmer on low heat for about 20min stirring constantly. It should not boil but you should see steam, that means the water content of the milk evaporates. After about 20min, add the sodium citrate, and stir it for about 1-2 minutes until it dissolves. Slowly add the cheese in small bathches, if you put it all in once it will cool down your milk too much. The cheese must be shredded! You can add your spices at the end or anytime during the cooking process. I usually use chilli flakes and freshly ground black pepper. The result: when it's hot, it's an amazing cheese dip. When it's cold, it becomes a perfect cheese spread for your breakfast toast or bagel. When it cools down, even as you take it out of the fridge it will be spreadable, if you want to reheat it, just scoop some out in a microwave safe bowl and stick it in the microwave for about 1min. After microwaving it will be the same hot cheese dip as it was freshly made. Have fun!
I've been making nacho cheese with sodium citrate for years and years, and I've been cooking sous vide for even longer, but somehow never thought to cook the cheese sauce sous vide. I've gotten really good at getting it right on the stove, but there's always the problem of keeping it warm without evaporation if your timing isn't right, and getting the right temperature is hard if you don't know what you're looking for or don't know your stove well, and all of these problems are addressed perfectly. Thank you for this inspiration!!
One slight correction, Guga: although sodium citrate is named for citrus it hasn't "come from" citrus in over 100 years. Nowadays citric acid compounds are produced through fermentation of waste plant matter, mainly grain stalks (rice above all). If citrates were derived from citrus they would cost about 50 times more than they do; citrus has a minuscule growing area compared to grains and the extraction process is fairly expensive.
Sodium citrate is used at 2% of the total weight of liquid+cheese. It works by binding calcium, disrupting the calcium-phosphate matrix "glue." If your liquid is milk, which contains calcium, you may need a touch more, or dilute heavy cream with water to make your milk. Whether you're using a roux or citrate, don't over-heat your cheese: often 120F is enough.
I have been looking for this "secret ingredient" for years, finally someone has let the secret out. Thanks so much Guga. FYI Sodium Citrate is neither salty nor citrus (sour) tasting, it tastes like soap by itself (I put a tiny tiny bit on my finger, don't do it).
I just love watching these videos! I love Gugas passion for making great food and also love how he always eats what he has made (unless its a failed experiment) and he always shares his food. That's what food is all about! Less doo eeeet!!!
Sodium citrate is no more or less scary than Monosodium glutamate. A lack of knowledge is often a main driver of fear, improving your 'scientific literacy' is the best way to deal with irrational fears.
Yeah sodium Citrate is fine. Nothing wrong with it unless you're on a sodium restricted diet. Now if you have a guest you're not particularly fond of, in theirs you can substitute Magnesium Citrate instead.;) Make sure there's plenty of TP in the bathroom beforehand though!
superque4 yes, msg is found at various concentrations in many foods, with seaweed having one of the highest concentration (which is why msg was discovered by extraction from seaweed)
OMG Your food closeups are killing me. Your videos make my mouth water. Cheese BOMBs Put a Smile on my Face Just loving learning about Sous Vide. Thank You
Epic video! I have some tips: Put half a teaspoon of baking soda and 1 teaspoon of powdered gelatin in the burger mix. The baking soda will emulsify the fat and liquid and the gelatin will prevent it from leaking out of the burger when you cook it. You will have thick heavy and juicy burgers! For even more epic results, you can add 150ml cold water to the mix and keep it in the fridge overnight. Trust me you will love me for it :D
Every nacho cheese recipe I’ve found always says to use flour. Then I make it and all I could taste is the flour. I knew that had to be wrong! Thank you Guga for unlocking this secret for us home cooks! 😍😍😍
you cook the flour with milk, slowy, till it turns slightly golden, maybe a light peanut butter color... then add the cheese and other ingredients... very typical way to make cheese sauce. but, yea, it'll taste like flour if you don't cook it first, or not long enough
If you only use citrate, it makes the cheese sauce taste a little lemon-y. Most modernist recipes, like the ones from ChefSteps and Modernist Cuisine, use a mix of citrate and phosphate salts, sometimes with a little xanthan gum and modified food starch for stabilization. Also, if you only use milk, it just dilutes the cheese flavor. If you use a mix of buttermilk, melted butter, distilled water (to dissolve your emulsifying salts), and a little pinch of lactic acid, it amplifies the cheese flavor. Depending on how old the cheese is, you may need to add some sodium caseinate and carrageenan as well. All of those can be purchased on Amazon or Modernist Pantry.
When I watched it, a helicopter came rushing to my house. A paramedic fastroped down into my living room and handed me some cholesterol reducing pills. Probably saved my life.
Sodium Citrate is also in American processed cheese (the fake cheddar or hamburger cheese), add a couple of slices to your good cheese and it'll give you the same results as adding a spoonfull of Sodium Citrate.
Youve got to add pickled jalapenos juice to the cheese sauce to make the nacho cheese(little bit of finely chopped jalapenos really take it up to the next level). If you want restaurant style use monteray jack. The little secret to nacho cheese, youre welcome hahaha.
With the sodium citrate, you can turn most almost any cheese into melty cheese slices like american cheese. Just melt the cheese with the sodium citrate (add a little liquid if needed (beer, cider or wine work really well depending on the cheese) but not too much you don't want tit to be a sauce just enough to melt smoothly. pour it out onto parchment paper on a cookie sheet. Let set and cool. Cut into squares and enjoy the slices with cheeseburgers, grilled cheese, et c.. wherever you want smooth melting cheese
Thank you so much for this! Been aching to concoct a goat cheese steak mac & cheese, but I've always been apprehensive about the recipes for cheese sauce I find online. So cool...
Guga drinking game: -Makes food sound sexy -"C'mon man!" -Salad made of everything in your fridge -You get a heart attack just watching the video "I'll tell you one thing" Checking your fridge to make sure you have everything to make it!
You can make sodium citrate by reacting baking soda with citric acid. That way you have one less thing to keep in your pantry. 2.1g of citric acid + 2.5g baking soda = 2.9g sodium citrate + 1.7g water.
I always do butter, cream (light, heavy or whipping cream all work) and whatever cheese you want and just season a little makes great cheese sauce Mac n cheese or cheese dip never tried the sodium citrate
I have been using sodium citrate in my cheese sauces for macaroni and cheese and scalloped potatoes with ham. No worries about making a roux with flour and butter and then browning THAT just right. The blending step IS very important in producing a smooth sauce.
Because you can eat any cheese that has matured at least 6 weeks or more. Real cheddar, for example, is lactose-free. The lactic acid bacteria completely break down the lactose during this time. You should only be careful with poor quality industrial cheese.
When you say milk I'm going to assume you mean whole milk. I really wish people that say milk would say what kind cuz there is differences particularly with cooking.
If someone just says milk for a recipe they mean whole milk. Whole milk is "regular" milk and needs no qualifiers. Reduced fat milk is modified therefor does need the qualifier. So whole milk.
there is something called "baño maria" here in Mexico that can be used to prepare the cheese, I don´t really know how that method is called in other country but you can take a look on it
In the Netherlands it's called "au bon Marie". In which a bowl of hot water vaporates. And a bowl with the cheese (or choclate) melts because the bowl heats up from the warm water vapor. Is that it what you mean? I think au bain marie (which is french) is also used around the world. Bain means Bath, and i know a little Both spanish bit bano is also Bath right? And Maria is the spanish version of Marie? But now im guessing a bit
hahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahaha Damn you do jokes nacho-ruly
Guga I cut fruit and make gourmet fruit platters at high volume. Whenever I’m stuck and don’t have motivation to continue I tell myself, “lesDoItt” in your voice 😂 always gives me energy
I like the way Guga finds a way to say each and every time "i know it doesn't look that good right now, but watch this" and then burns everything with a flame thrower :)
Trying to make fondue a long time ago, I was told to add some lemon juice to keep the cheese creamy. This looks great I'm going to try the burgers, I think I'll try putting them in the freezer to firm up before vac sealing. I'll stick to a slice of cheese on my burgers, I don't think my insides could handle all that cheese.
Hey Guga, I had an idea earlier today. You did an experiment on freezing and unfreezing steaks. What if you freeze and unfreeze ground meat or burgers? How will the texture and flavor change? Would love to know, cheers.
Dryage a stake in salt crust its the traditional islandic way 😁 but u have to bury it in the ground too!(exact recipe i commented in your usa vs korea vs germany video 😉) 🇮🇸
Bro, try melting American cheese in hot heavy cream. Add minced tomatoes, chiles and scallions or chives with salt and fresh ground pepper to the taste. If it's too thin add more"cheese". Too thick you can add milk or cream or cook it less 😋
I am doing this tonight, BUT I'm adding cooked jalapeño and serrano peppers, onion, and tomatoes to the final product and making chili con queso mac and cheese!
Can we all agree my Thumbnail is Cheesy!? 🤣
Nice pun
Nice pun
Way too Cheesy
Hey, nice pun. Also what song did you use for the beginning of your video
Hayasaka Osulence there is never too much cheese
Guga: *makes a video about cheese*
Angel: “now dry age a wagyu score 9 in nacho cheese”
Let’s do it‼️💪
The problem is we will only know if he did it in 35 Day
Proper Cheddar (a hard cheese) is low/nearly none. At least the ones I can get in Germany/UK have around 0.1g/100g lactose. So you should be able to eat it. (Also lactose intolerant btw).
Edit: In case of the sauce: lactose free milk.
Auugh Did you reply to the wrong comment?
It should also have aged melted cheese on top.
"As you can see, the burgers smell amazing!" No Guga, we literally can't lol
i laughed so hard at that moment
What's that disease called?
Synesthesia or somthing like that?
@@jonahwilhelm8409 yeah, It's synesthesia, but I don't think it's a disease lol
@@jonahwilhelm8409 it's not necessarily a disease lol it's a psychological condition. For example, the sight or smell of food causes hunger in a more crude interpretation.
It's normal for those who smell with their eyes and see with their noses.
Guga: If this doesn't put a smile on your face I don't know what will.
Me: Biggest smile I've had in a few weeks.
You copied paste this comment from the Nutella video...
@@arno-4709 lol ikr
not to shit on you or anything but thats not how memes work
eltiolavara9 IKR
Almost..... “you’re doing it wrong”
Watching the cheese pour over the burger was super satisfying
I needed a cigarette afterwards.
Angel: "Mine is looking like it's never been upside down"
That murder was swift and just.
A
Hey Guga! I have tried your cheese sauce and it's amazing, but it solidifies when it cools down. I have been experimenting a bit because my goal was to make a cheese sauce that doesn't solidify completely after cooling. So here is the result:
-200g shredded cheddar
-100g shredded gouda
-250ml heavy cream
-250ml milk
-15g sodium citrate
-Your favourite spices
The way I made it is the following:
Mix the heavy cream and the milk and simmer on low heat for about 20min stirring constantly. It should not boil but you should see steam, that means the water content of the milk evaporates. After about 20min, add the sodium citrate, and stir it for about 1-2 minutes until it dissolves. Slowly add the cheese in small bathches, if you put it all in once it will cool down your milk too much. The cheese must be shredded! You can add your spices at the end or anytime during the cooking process. I usually use chilli flakes and freshly ground black pepper.
The result: when it's hot, it's an amazing cheese dip. When it's cold, it becomes a perfect cheese spread for your breakfast toast or bagel. When it cools down, even as you take it out of the fridge it will be spreadable, if you want to reheat it, just scoop some out in a microwave safe bowl and stick it in the microwave for about 1min. After microwaving it will be the same hot cheese dip as it was freshly made. Have fun!
Thank you so much for the recipe!
I've been making nacho cheese with sodium citrate for years and years, and I've been cooking sous vide for even longer, but somehow never thought to cook the cheese sauce sous vide. I've gotten really good at getting it right on the stove, but there's always the problem of keeping it warm without evaporation if your timing isn't right, and getting the right temperature is hard if you don't know what you're looking for or don't know your stove well, and all of these problems are addressed perfectly. Thank you for this inspiration!!
5:11
guga: "they do not look that good right now..."
me: "BUT WATCH THIS"
guga: "and for that i'm gonna be using the good old flamethrower"
me: oh.
YES! Took me by surprise as well!
I never expected the flame thrower either, best plot twist of 2020🤣
me too🤣🤣🤣🤣
Atleast he still did it, i thought my day was ruined
@4:50
"As you saw, the burgers smell incredible"
Ah yes, what an incredible looking smell 😂
Like the song called Smell the Color Nine
😅
One slight correction, Guga: although sodium citrate is named for citrus it hasn't "come from" citrus in over 100 years. Nowadays citric acid compounds are produced through fermentation of waste plant matter, mainly grain stalks (rice above all). If citrates were derived from citrus they would cost about 50 times more than they do; citrus has a minuscule growing area compared to grains and the extraction process is fairly expensive.
Waiter: how would you like your burger, sir?
Guga: T H I C C
This is more satisfying than the Nutella!
hands down,, cheese wins every time..
What is the profile picture
Sodium citrate is used at 2% of the total weight of liquid+cheese. It works by binding calcium, disrupting the calcium-phosphate matrix "glue." If your liquid is milk, which contains calcium, you may need a touch more, or dilute heavy cream with water to make your milk. Whether you're using a roux or citrate, don't over-heat your cheese: often 120F is enough.
I have been looking for this "secret ingredient" for years, finally someone has let the secret out. Thanks so much Guga. FYI Sodium Citrate is neither salty nor citrus (sour) tasting, it tastes like soap by itself (I put a tiny tiny bit on my finger, don't do it).
I just love watching these videos! I love Gugas passion for making great food and also love how he always eats what he has made (unless its a failed experiment) and he always shares his food. That's what food is all about! Less doo eeeet!!!
Sodium citrate is no more or less scary than Monosodium glutamate.
A lack of knowledge is often a main driver of fear, improving your 'scientific literacy' is the best way to deal with irrational fears.
Yeah sodium Citrate is fine. Nothing wrong with it unless you're on a sodium restricted diet. Now if you have a guest you're not particularly fond of, in theirs you can substitute Magnesium Citrate instead.;) Make sure there's plenty of TP in the bathroom beforehand though!
Does msg occur naturally?
@@superque4 we naturally ate spoiled food so????
@@Xictlii I have no idea what point you're trying to make.
superque4 yes, msg is found at various concentrations in many foods, with seaweed having one of the highest concentration (which is why msg was discovered by extraction from seaweed)
"As you saw it there everybody, the burger smells incredible"
Me: confused hearing
*incradible
Oh damn you right fam
Gatta guga style the incredible to incraadible
Adjust your TH-cam settings.
Guga: If this doesn’t put a smile on your face, I don’t know what will...
Me: *but I am lactose intolerance T-T*
Yet, you're still looking for cheese melting secrets.
Sus
Relax mamao
This'll put a smile on your face: cheese is and always has been lactose free. The process of making cheese breaks it down. Google it, then dig in.
I’m extremely lactose intolerant yet I still eat cheese and so do most lactose intolerant people do
The lactaid pills work for me
OMG Your food closeups are killing me. Your videos make my mouth water. Cheese BOMBs Put a Smile on my Face Just loving learning about Sous Vide. Thank You
Epic video!
I have some tips:
Put half a teaspoon of baking soda and 1 teaspoon of powdered gelatin in the burger mix.
The baking soda will emulsify the fat and liquid and the gelatin will prevent it from leaking out of the burger
when you cook it. You will have thick heavy and juicy burgers! For even more epic results, you can add 150ml cold water
to the mix and keep it in the fridge overnight. Trust me you will love me for it :D
Okay, water though? Why?
Is it possible to not smile when Guga goes "If that doesnt put a smile on your face, idk what will" Love u guga keep up the good work
Every nacho cheese recipe I’ve found always says to use flour. Then I make it and all I could taste is the flour. I knew that had to be wrong! Thank you Guga for unlocking this secret for us home cooks! 😍😍😍
you cook the flour with milk, slowy, till it turns slightly golden, maybe a light peanut butter color... then add the cheese and other ingredients... very typical way to make cheese sauce. but, yea, it'll taste like flour if you don't cook it first, or not long enough
Blah Uhm why do all that if you have the secret ingredient? If you make it from a flour base it will never taste like restaurant cheese sauce.
if that's the type of cheese sauce you want, then go for it :)
If you only use citrate, it makes the cheese sauce taste a little lemon-y. Most modernist recipes, like the ones from ChefSteps and Modernist Cuisine, use a mix of citrate and phosphate salts, sometimes with a little xanthan gum and modified food starch for stabilization. Also, if you only use milk, it just dilutes the cheese flavor. If you use a mix of buttermilk, melted butter, distilled water (to dissolve your emulsifying salts), and a little pinch of lactic acid, it amplifies the cheese flavor. Depending on how old the cheese is, you may need to add some sodium caseinate and carrageenan as well. All of those can be purchased on Amazon or Modernist Pantry.
I make my nacho cheese with a package of cream cheese, american cheddar cheese slices and some salt to taste.
American cheese already has sodium citrate in it
I use America and sharp cheddar
@@obamen5607 which makes it perfect if you don't have a place to buy it and don't wanna wait with shipping!
Despise u
Add butter and cream
LOL at the intro hahahaha. That amount of cheese made me gain weight just watching looking at it 😜
When I watched it, a helicopter came rushing to my house. A paramedic fastroped down into my living room and handed me some cholesterol reducing pills. Probably saved my life.
Slameye oddly specific 🤣
Cheese is actually good for you
@@gorillamane13 In small-moderate quantities maybe, but not with those big bombs lol
0:05 it was at this moment he knew he füçked up repeat by censoring it just to get ads
Sodium Citrate is also in American processed cheese (the fake cheddar or hamburger cheese), add a couple of slices to your good cheese and it'll give you the same results as adding a spoonfull of Sodium Citrate.
I just noticed how this part of the kitchen is freaking awesome. Simply functional, love IT! Wood counter tops! Magnet hangers!
Youve got to add pickled jalapenos juice to the cheese sauce to make the nacho cheese(little bit of finely chopped jalapenos really take it up to the next level). If you want restaurant style use monteray jack. The little secret to nacho cheese, youre welcome hahaha.
Truffle seasoning with some smoked paprika and chipotle powder.
4:49 "as you saw it there... the burger smells incredible" 🤣
With the sodium citrate, you can turn most almost any cheese into melty cheese slices like american cheese. Just melt the cheese with the sodium citrate (add a little liquid if needed (beer, cider or wine work really well depending on the cheese) but not too much you don't want tit to be a sauce just enough to melt smoothly. pour it out onto parchment paper on a cookie sheet. Let set and cool. Cut into squares and enjoy the slices with cheeseburgers, grilled cheese, et c.. wherever you want smooth melting cheese
Where do you purchase and know it is derived from fruits?
Thank you guga for this video, today has been rough and watching this put a smile to my face
5:29 i wanna be cremated to this song
I KNOW IT DOESN'T LOOK THAT GOOD RIGHT NOW, BUT WATCH THIS!
Cookie Finger 😂😂😂😂😂 gotta love Guga man
Hahah golden meme content
🤣🤣🤣🤣
Lmao
Thank you so much for this! Been aching to concoct a goat cheese steak mac & cheese, but I've always been apprehensive about the recipes for cheese sauce I find online. So cool...
What I love about these Gugas videos is that he really feels like my internet uncle lol
Just wanted to say how much I enjoy your videos. Your channels have taught and inspired me a great deal. Keep up the awesome!
Hey, Guga, could you update description, please? Can't find measurements for Sodium Citrate and other suff for the sаuce.
Ya I was looking the nacho recipe too
😔
12 grams
300g milk
300g cheese
12 gram sodium. Citrate
@@aslmafareed ty pal !!!!you are the best
Guga, you are killing it with content lately.
Someone needs to gather up all the clips of Guga saying "Everybody" and compile it into one big video.
Guga legit since I have found your page it’s been daily in the kitchen you are a genius
Guga drinking game:
-Makes food sound sexy
-"C'mon man!"
-Salad made of everything in your fridge
-You get a heart attack just watching the video
"I'll tell you one thing"
Checking your fridge to make sure you have everything to make it!
And don‘t forget: „with that being said, let‘s try it out“
I know it doesn't look that good right nowwww....
You can make sodium citrate by reacting baking soda with citric acid. That way you have one less thing to keep in your pantry.
2.1g of citric acid + 2.5g baking soda = 2.9g sodium citrate + 1.7g water.
Friends: Why do you do good in school
Me: So i can eat as good as my boys Guga and angel
4:49
Guga : As you saw the burger smells incredible ...
Me : Sorry Guga I wasn’t able to see how good the burger was smelling.
Nobody:
Guga with cheese bun: 🔃
I always do butter, cream (light, heavy or whipping cream all work) and whatever cheese you want and just season a little makes great cheese sauce Mac n cheese or cheese dip never tried the sodium citrate
Hey Guga, will you post the recipe for the cheese sauce in the description? I am curious about the amounts.
And what kind of cheese? I heard cheddar, but, Sharp? Mild?
Damon Collins id say mild
"As you can see the burgers smell amazing" lol
I love you Guga
I have been using sodium citrate in my cheese sauces for macaroni and cheese and scalloped potatoes with ham. No worries about making a roux with flour and butter and then browning THAT just right. The blending step IS very important in producing a smooth sauce.
He said careful!!! then flipped his upside down.🤣🤣👍🏽👍🏽👍🏽 love me some good nacho cheese sauce
"Let's dew et" every time
How could I not know your channel?? New sub here, this burger is insane! 😍😍😱
When somebody catches me creating a new female avatar in an mmoRPG.
Me: 3:45
Thank you for keeping me entertaining during quarantine
I'm lactose intolerant, I dont know why I'm watching this.
Because it looks awesome?
Bro just tolerate it
Because your eyes aren’t lactose intolerant
Just poop later just like what I do, it's fine
Because you can eat any cheese that has matured at least 6 weeks or more. Real cheddar, for example, is lactose-free.
The lactic acid bacteria completely break down the lactose during this time. You should only be careful with poor quality industrial cheese.
Love the bloopers and Angel Giving you Grief for your Accent pronouncing words. Haha.
Did he just call it 'Cheese poo' ?🤣
Nothing gets cheddar than this! 😃
Guga doing a plastic surgery on someone:
"I know it doesn't look that good right now. But watch this!"
🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣😄🤣🤣
So I just made my first sous vide steak last night and boy am I never going back to anything else it makes it so easy and perfect
When you say milk I'm going to assume you mean whole milk. I really wish people that say milk would say what kind cuz there is differences particularly with cooking.
If someone just says milk for a recipe they mean whole milk. Whole milk is "regular" milk and needs no qualifiers. Reduced fat milk is modified therefor does need the qualifier. So whole milk.
Chris J C im so happy you have common sense unlike john
there is something called "baño maria" here in Mexico that can be used to prepare the cheese, I don´t really know how that method is called in other country but you can take a look on it
In the Netherlands it's called "au bon Marie". In which a bowl of hot water vaporates. And a bowl with the cheese (or choclate) melts because the bowl heats up from the warm water vapor. Is that it what you mean? I think au bain marie (which is french) is also used around the world. Bain means Bath, and i know a little Both spanish bit bano is also Bath right? And Maria is the spanish version of Marie? But now im guessing a bit
I'd like to leave cheesy jokes as I usually would. But seems like none of them are gouda-nough
hahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahaha
Damn you do jokes nacho-ruly
That burger patty mix is awesome! Gotta try it for my family
00:31 “cheese poo” ???
Guga I cut fruit and make gourmet fruit platters at high volume. Whenever I’m stuck and don’t have motivation to continue I tell myself, “lesDoItt” in your voice 😂 always gives me energy
I like the way Guga finds a way to say each and every time "i know it doesn't look that good right now, but watch this" and then burns everything with a flame thrower :)
You should use crumbled up cereal for steaks. Cheerios, fruity pebbles, Cookie Crisp, Trix and so on. !!!!!!!
Try substituting the milk with beer. I've done it and it's incredible!
Hi... If Im unable to get my hands on sodium citrate...any alternates?
Best intro of all time! Beyond hilarious! Guga you are a LEGEND 👏
That intro though... I can't believe Guga used that sound effect.
Guga, you made my day, my man.
Trying to make fondue a long time ago, I was told to add some lemon juice to keep the cheese creamy. This looks great I'm going to try the burgers, I think I'll try putting them in the freezer to firm up before vac sealing. I'll stick to a slice of cheese on my burgers, I don't think my insides could handle all that cheese.
You earned a like just with the intro bro
Ah, finally! An episode of Sous Vide your heart and arteries.
He gives off the same vibe as Guy fieri and it's amazing
Hey Guga, I had an idea earlier today. You did an experiment on freezing and unfreezing steaks. What if you freeze and unfreeze ground meat or burgers? How will the texture and flavor change? Would love to know, cheers.
I’ve been using Sodium Citrate for a year now. It’s awesome and the secret ingredient that makes Velveeta so creamy and melt so good.
As much as I think that Sous Vide is a waste of time and resources for most things, I still enjoy this channel. :D
Dryage a stake in salt crust its the traditional islandic way 😁 but u have to bury it in the ground too!(exact recipe i commented in your usa vs korea vs germany video 😉) 🇮🇸
Guga is so f*king excited for this video. I love it
This is by far the funniest video of Guga I saw in my life😂😂
Bless you Guga, i love your channel.
Wow!!! I wish I was there to taste that liquid gold 😋. You the man Guga.
If you are wondering what sodium citrate is, it is sometimes called "lemon salt". It is quite sour, we used to dare each other to eat it as kids.
What about using tepache for a merinade? It should work to tenderize like pineapple juice but add a bit of that fermentation funk you enjoy.
0:58 as a brazilian, i can confirm, but i really want to try one day, i love cheese aaaaaa
I was just wanting nachos. Thanks Guga!
Awesome my friend. SO good content!!
Most luscious cheese sauce recipe I've ever seen
Bro, try melting American cheese in hot heavy cream. Add minced tomatoes, chiles and scallions or chives with salt and fresh ground pepper to the taste. If it's too thin add more"cheese". Too thick you can add milk or cream or cook it less 😋
Guga .. I wish i see your every new video daily... this is one of the reason for me to be here on youtube
Thank you so much. Hi from Texas USA
Congrats on 1 mil
Guga, you're the MAN. Love your vids. *THUMBS UP FOR GUGA*
The look on Guga's face....PRICELESS!
I am doing this tonight, BUT I'm adding cooked jalapeño and serrano peppers, onion, and tomatoes to the final product and making chili con queso mac and cheese!
Yooo that intro had me dying 😂😂😂loved it!!!
Keep up the good work!!!
Thank you for this tip man, seriously.