In my case, the ads have stopped Guga at the point where they are going to eat, and he starts with the phrase "Aaaalright everyone", and it was just like "OOOOO-*freezes for 1sec**ad*". In two videos in a row.
In the 70's, I worked for a Fine Dining Restaurant that served a 5 course Chateaubriand with reservations. It was a dinner for 2 with china and crystal...presented on a silver platter surrounded with roasted root vegetables, flamed at the table with brandy...sliced in the presence of the customer with 2 wait persons to present plates at the same time to the customer. I truly enjoyed the etiquette I was raised with along with the AWESOME talent of the Chef and Sous Chefs that we had in our little town of less than 10,000. Thank you for bringing back wonderful memories of a teenager!!!!
@kinos gelatos Yeah I could if my other computer still worked where I did my photo editing. That would be right up my alley actually and I have done similar work before. I'm saving for a new one so maybe remind me in a few months 😉
Guga I gotta admit man, your trimming skills are really really good. You get it perfect or almost perfect. Fantastic video too. I like how informative you are
That's because it's never challenged... If you put cheap cut/quality Sous Vide vs expensive cut/quality traditional, it's not obvious that Sous Vide or expensive cut would win. Or if Guga has to do traditional, while ex. Angel can rely on Sous Vide, then skill might make up for the advantage of Sous Vide. Same with all the "will cheap beat expensive" ones. Is a 10$ cut better than Wagyu? Of course not...
I’m not about to be buying 350$ dollar meat but I am for sure going to try those potatoes!! I eat keto and those potatoes look like they are worth getting going over my macros for. 💕 I’m learning so much about how to cook from your channel!!
Guga, I follow both channels and I have to say that before watching I did not like steak. I thought I didn't but because of your videos I tried it again and fell in love with steak. Now I have a sous vide cooker and excited to try new things with it.
Hey Guga, thanks for your great videos. After watching your videos, I have three requests for future videos: - Please try some other cattle breeds than wagyu and American beef. - How do you clean all your pans and other cooking ustensils so they continue to be so shiny ? - Please cook a foie gras in a terrine using sous vide. And yes I'll repeat those requests often. ;)
I saved my christmas money and used part of it to buy a Chateaubriand to cook for my daughters bday dinner. I however did not buy waygu grade and mine only cost a third of his. But it'll still be excellent. She's going to be thrilled because her favorite steak is fillet mignon. I decided when I bought it, I'd cook it sous vide. Sous vide is really the only way to go when it comes to cooking any meat really. I've been using mine for several years now and love what it does to meat and even vegetables. Immersion cookers are the best thing since sliced bread.
Hello if you are reading this. I am doing an experiment trying to see how many subs I can get from commenting. I am not a bot I have an actual channel I still post I do not post on here anymore.
Last time I did this, after searing, instead of basting, I literally dunked the whole thing in a small tub of melted, seasoned butter that I had prepared on stand-by… Just 2-3 dunks, slice & serve… My guests have been BEGGING me to repeat it, ever since! ❤️❤️❤️
Hello if you are reading this. I am doing an experiment trying to see how many subs I can get from commenting. I am not a bot I have an actual channel I still post I do not post on here anymore.
Guga, you've gotten pretty good at trimming silver-skin. Compared to your older videos, there's much less waste. My meat cutting teacher would be proud.
I've been watching your videos and subscribed and now I've just ordered an Anova sous vide circulator, vaccum machine and cooking container. Can't wait for it to arrive. 😁 Loving your videos. 👍
Tanks Guga, you're my inspiration fork cooking meat for my 9 monts old daughter. ( I always make her a little piece without all the seasoning in a different bag )
Sous vide is also great for cooking fruits and veggies to make baby food homemade, but seeing that your comment is 11 months ago i dont think you need it anymore. Regardless, check some recipes in case you decide to have another child
Guga drinking game. Take a drink every time he says: ‘100% correct’ ‘Dry brine’ ‘Salt pepper garlic powder’ ‘Flame thrower’ ‘Juices from the bag’ ‘Nicely and deeply into the meat’ ‘Butter’ and or ‘heavy whipping cream’ ‘Crust’
You can get very close with a Costco choice or prime peeled extreme for about 1/3 the price. I've cut a few Chateau Briand dinners sous vide from them for dinner parties and more than a couple of people have told me it was the best meat they have ever had. Savory Choice Beef Demi Glace packets are available from Amazon. I'd love to try the wagyu to see if it's really that much better.
Only info missing really is how long to cook them after flipping and adding the stock (20 min worked fine for me) as far as amounts that depends on your cooking vessel, but I eyeballed the chicken stock to about half way up The potatoes.
You usually include the specific ingredients and quantities in the description. I’m not seeing it there. I was looking for the exact quantity for making the gravy. Am I missing something? Thanks and I love the channel and your videos.
I would love to see you make a dish called “sanchoco” is a Puerto Rican/ Dominican stew. There’s a lot of meat in it. I think you would definitely love it
Guga my friend, just wanted to let you know. The beef tenderloin is not located in the back muscle of the cow, that muscle is called beef strip loin which is where you get the NY Strip and the rib eyes. The tenderloin is under the ribs and backbone, so to imagine where it is if you open the belly, gut the animal and look at the inside cavity by the pelvic region, there you will find the tenderloin.
tenderloin or psoas major is a muscle that originated in the lower part of the spine to the femur. The muscle function is to flex the hip joint. In humans, we do flex our hip quite often especially when walking/gait motion. but in animals who walks in 4 foot, this muscle didn't do much at all, so that's why the tenderloin is so tender.
Chef John has a video on how to make a "cheater demi glace". He used chicken wings, beef shanks, carrot, onion, celery and a few Tbsp of tomato paste. Roasted all that on sheet pans in the oven till nice and browned, then dumped it all in a huge stock pot, slow simmered it on the stove for hours till it reduced way, way down. Strained it, slow simmered some more, reduced some more. Finally taking it off to cool. It gets nice and dark and jelled. If you do a youtube search for "chef john cheater demi glace" it'll pop right up. Actual real thing demi glace is very expensive to make as it uses veal bones, they can be hard to find. Veal bones are also expensive to buy. I looked up the packet Guga uses on Amazon, they do have it but its very costly. For me the cheater version is just as tasty at a quarter of the cost and I'm ok with that.
@@saltycrow yeah I know veal is a little more expensive and I don’t really have time to go through the legit process of it, thank you for the suggestion on the cheater one!
Guga, what are you searing with in this video? Grill-Gun, SuV-Gun, Searzall or something else? And do you get any propane taste with that strong of a flame?
I just bought a wagyu steak from Walmart, I have never eaten wagyu before but your channel inspired me to buy it! I’m sure it is really low quality but I’d love to see a video with your opinion on them!
I bought a "center cut chateaubriand" from a local market (it was wrapped). When I got it home and opened it, it was the end with the heal attached. I called them back and they said I was wrong and clearly didn't know what the center cut was...
Hey Guga, what kinds of salt do you use? I tried a dry brine with finely ground salt and it came out almost overpowering. Do you use a different kind of salt, or is there just something I'm missing?
@@charm3655 Thank you for the response! I did it again and used less salt, it was just crazy to see him using so much, but not having it be overpowering.
I dont know but i dont like putting garlic powder on steak as a seasoning i rather put whole garlic in the Butter for the baste the powder is to powerfull for me but i guess that large kind of meat can take it. I ll try it. I love the idea to season it over night btw. never tryed it but i will soon sound great
We love Angel but Mamau is more detailed and sensible to the subtle differences and descriptions of the flavors and tasting experience of the comparison. It's like salt vs MSG :) Good quality content as always by the way, thank you for sharing.
I like Angel too, but I noticed over the last while back he's becoming spoilt eating so much waygu. He's gotten picky. MauMau, not spoilt at all. Just like you said, more sensible and detailed.
Hello if you are reading this. I am doing an experiment trying to see how many subs I can get from commenting. I am not a bot I have an actual channel I still post I do not post on here anymore.
Guga, would you try an experiment with a 48 hours dry brine, 24 hours dry brine, 12 hours dry brine, 8 hours dry brine, and one where you salt right before bagging for Sous Vide and see what gives the best results?
Guga, even though most videos you post you show us side dishes to go with the main course, I was wondering if you could show us more appetizers, snacks, desserts, and other things like that for sous vide. I remember seeing flan videos, cream brulee, but none recently. Anyway regardless love both channels and love seeing all your videos. Hopefully a cookbook is in the near future 🤔😅
5:18 I love the guga reflection
pelo pelo..
me when
I JUST WATCHED MOKEY
Hahah yesss! Some great action with that triple chin lul.
Gugafleciton.
Before I used to think he exaggerated his reactions and the more I watch this dude the more I realise that this dude is genuinely nice
EXACTLY
Unlike you Gordon
Nice pfp
@@newt9105 m
That’s just Brazilians for you- they have a very genuine and expressive culture.
I don't have $350. I don't even have steak. but I really like watching Guga while eating noodles.
eating indomie while watching gugal
@kinos gelatos starving while watching guga
Having my sirloin in the sous vide machine while watching this.
Sounds like u like torturing ur self lol
My electric bill has never even been that high .
I like that you explain the things that most of the regulars here already know when you do an educational video. Thank you.
The calm voice he explains with is neat also.
Guga: now take a look at that, that’s ju-
Ad Interrupts:
Ad: you’re poor balls, all dry and sad.
Where the zhmer do you live to get ball ads
@@azzzanadra It's one of the commercials for Dr. Squatch soap!
In my case, the ads have stopped Guga at the point where they are going to eat, and he starts with the phrase "Aaaalright everyone", and it was just like "OOOOO-*freezes for 1sec**ad*". In two videos in a row.
@@azzzanadra dr squach ad popped up
In the 70's, I worked for a Fine Dining Restaurant that served a 5 course Chateaubriand with reservations. It was a dinner for 2 with china and crystal...presented on a silver platter surrounded with roasted root vegetables, flamed at the table with brandy...sliced in the presence of the customer with 2 wait persons to present plates at the same time to the customer. I truly enjoyed the etiquette I was raised with along with the AWESOME talent of the Chef and Sous Chefs that we had in our little town of less than 10,000. Thank you for bringing back wonderful memories of a teenager!!!!
Guga they type of guy who dresses his kids like wagyu cows in haloween
@kinos gelatos I got to be honest, this meme is getting played out big time. Allow me to introduce you to A5 wagyu pan seared Angel.
@kinos gelatos Yeah I could if my other computer still worked where I did my photo editing. That would be right up my alley actually and I have done similar work before. I'm saving for a new one so maybe remind me in a few months 😉
@@DeathBYDesign666 bet I will
Guga I gotta admit man, your trimming skills are really really good. You get it perfect or almost perfect. Fantastic video too. I like how informative you are
“Sous vide won this time.” Sous vide always wins.
That's because it's never challenged...
If you put cheap cut/quality Sous Vide vs expensive cut/quality traditional, it's not obvious that Sous Vide or expensive cut would win.
Or if Guga has to do traditional, while ex. Angel can rely on Sous Vide, then skill might make up for the advantage of Sous Vide.
Same with all the "will cheap beat expensive" ones. Is a 10$ cut better than Wagyu? Of course not...
5:08 that looks familiar. 😋
You are wayyyyyy to dirty
Damn...I see what you mean lol🤣
That sussy🤪
yahahahhhahhhahahahahahahahhahahaa
aha
hhahah
hahah
ah
ha
haah
hahah
hahah
ah
hah
ah
ah
hah
aha
hah
Disgusting but genius, nevertheless.
I’m not about to be buying 350$ dollar meat but I am for sure going to try those potatoes!! I eat keto and those potatoes look like they are worth getting going over my macros for. 💕 I’m learning so much about how to cook from your channel!!
Guga, I follow both channels and I have to say that before watching I did not like steak. I thought I didn't but because of your videos I tried it again and fell in love with steak. Now I have a sous vide cooker and excited to try new things with it.
Smoked paprika is my favorite seasoning ever, especially when used on potatoes
Ok chef john
@@Jin-xp8ez wat
From food wishes dot com
Yes love to try
One thing I love is that guga always give the extra food from his videos to his wife and his kids and his other relatives at the end
Having made fondant potatoes before, your method looks a heck of a lot easier and I really need to try it
Hey Guga, thanks for your great videos.
After watching your videos, I have three requests for future videos:
- Please try some other cattle breeds than wagyu and American beef.
- How do you clean all your pans and other cooking ustensils so they continue to be so shiny ?
- Please cook a foie gras in a terrine using sous vide.
And yes I'll repeat those requests often. ;)
I saved my christmas money and used part of it to buy a Chateaubriand to cook for my daughters bday dinner. I however did not buy waygu grade and mine only cost a third of his. But it'll still be excellent. She's going to be thrilled because her favorite steak is fillet mignon. I decided when I bought it, I'd cook it sous vide. Sous vide is really the only way to go when it comes to cooking any meat really. I've been using mine for several years now and love what it does to meat and even vegetables. Immersion cookers are the best thing since sliced bread.
How to dry age and cook Angel. Also 1 year dry age, I don’t care if a whole rib will reduce to the size of a tenderloin
trust me, human meat is way too salty. pretty unpleasant to taste.
Hello if you are reading this. I am doing an experiment trying to see how many subs I can get from commenting. I am not a bot I have an actual channel I still post I do not post on here anymore.
@@parkourchickens7832 go
@@parkourchickens7832 yourself
@@parkourchickens7832 Funny how that's exactly what a bot would say. Nice copy paste bot!
Last time I did this, after searing, instead of basting, I literally dunked the whole thing in a small tub of melted, seasoned butter that I had prepared on stand-by… Just 2-3 dunks, slice & serve… My guests have been BEGGING me to repeat it, ever since! ❤️❤️❤️
5:08 look at the middle and what comes first to mind
Coffee
After all, you always gotta remember: Dry brinie is just a fancy word for put salt on it and let it rest in your refrigerator over night
What do you call a cow that’s beating his meat; beef stroganoff!
Copycat 😂
@@CookAvecDan
Hello if you are reading this. I am doing an experiment trying to see how many subs I can get from commenting. I am not a bot I have an actual channel I still post I do not post on here anymore.
@@parkourchickens7832 gtfo and earn it
The answer is supposed to be “Beef Strokenoff”
the «I know it doesn't look that good right now, but watch this» always puts a smile on my face :D
Me and my husband love your videos!!! Keep up the great content
Please, can you create a recipe book!? With all your recipes and side dish!
Great idea. I'd buy one for sure.
Guga, you've gotten pretty good at trimming silver-skin. Compared to your older videos, there's much less waste. My meat cutting teacher would be proud.
I love watching this channel, and I still take the opportunity to practice my English. Brazilians love you. Sorry for any grammatical errors.
12:08 "this and this is not the same CARNE"
you can even leave Brazil, but Brazil doesn’t leave you, kjkkkkkkkjkkkkk salve minas
He said "Kind"
I've been watching your videos and subscribed and now I've just ordered an Anova sous vide circulator, vaccum machine and cooking container. Can't wait for it to arrive. 😁
Loving your videos. 👍
I have tried a few of your recipes but I have done them medium well or well done. They are still amazing. I'm not a raw meat kind of guy.
Tanks Guga, you're my inspiration fork cooking meat for my 9 monts old daughter. ( I always make her a little piece without all the seasoning in a different bag )
Sous vide is also great for cooking fruits and veggies to make baby food homemade, but seeing that your comment is 11 months ago i dont think you need it anymore. Regardless, check some recipes in case you decide to have another child
Guga drinking game. Take a drink every time he says:
‘100% correct’
‘Dry brine’
‘Salt pepper garlic powder’
‘Flame thrower’
‘Juices from the bag’
‘Nicely and deeply into the meat’
‘Butter’ and or ‘heavy whipping cream’
‘Crust’
Love the Grand Western Steaks ad i got with you an Angel. Gj
You can get very close with a Costco choice or prime peeled extreme for about 1/3 the price. I've cut a few Chateau Briand dinners sous vide from them for dinner parties and more than a couple of people have told me it was the best meat they have ever had. Savory Choice Beef Demi Glace packets are available from Amazon. I'd love to try the wagyu to see if it's really that much better.
5:06 when you don't fk in months and you're about to
Guga: "Talking"
Angel: "Eats up everything fast while guga talks"
Guga: giving reasons to sous vide a steak
Also guga: it is expensive!
"Exact ingredients always down below" - except this time. Can we please add so I can make the sauce and potatoes
Follow the directions in the video dude. Neither one is that complicated that you have to have exact ingredients I promise you.
Only info missing really is how long to cook them after flipping and adding the stock (20 min worked fine for me) as far as amounts that depends on your cooking vessel, but I eyeballed the chicken stock to about half way up The potatoes.
Right?! And I'm dying for that affiliate link to the demi-glacé, but it's just not there
@@riuphane It's in the 145 hour video.
5:18 Aw cmoooooon
1:06 "wasn't kleem and did Klum with it"
You usually include the specific ingredients and quantities in the description. I’m not seeing it there. I was looking for the exact quantity for making the gravy. Am I missing something? Thanks and I love the channel and your videos.
2:25 when the meat is of such high quality, it distorts space
Who else gets hyped when they hear "I know my steaks don't look that good right now,, but watch this!!!"
I wonder what a wagyu eye round might look like seeing as the eye round is known for next to 0 fat yet wagyu is known for its fats.
........................Interesting.........................
Those transitions with the camera and editing when you were talking about the tenderloin were crazy
I eat way better than I deserve because of this man.
My family always compliments my steaks but little do they know I just write down what guga does
Can you try dry brining with just salt vs with salt, pepper and garlic powder
I would love to see you make a dish called “sanchoco” is a Puerto Rican/ Dominican stew. There’s a lot of meat in it. I think you would definitely love it
Stew and sous-vide aren't a great combination.
Guga my friend, just wanted to let you know. The beef tenderloin is not located in the back muscle of the cow, that muscle is called beef strip loin which is where you get the NY Strip and the rib eyes. The tenderloin is under the ribs and backbone, so to imagine where it is if you open the belly, gut the animal and look at the inside cavity by the pelvic region, there you will find the tenderloin.
tenderloin or psoas major is a muscle that originated in the lower part of the spine to the femur. The muscle function is to flex the hip joint. In humans, we do flex our hip quite often especially when walking/gait motion. but in animals who walks in 4 foot, this muscle didn't do much at all, so that's why the tenderloin is so tender.
Does anyone else get excited when Guga explains dry brining again?
I Love Sous Vide Everything Videos 🖤
dry age iberico pork or see which sort of potatoes there is best
Also what do you think is the best thing to use for making Demi glacé? I know you can buy that packet but where would I find it?
Chef John has a video on how to make a "cheater demi glace". He used chicken wings, beef shanks, carrot, onion, celery and a few Tbsp of tomato paste. Roasted all that on sheet pans in the oven till nice and browned, then dumped it all in a huge stock pot, slow simmered it on the stove for hours till it reduced way, way down. Strained it, slow simmered some more, reduced some more. Finally taking it off to cool. It gets nice and dark and jelled. If you do a youtube search for "chef john cheater demi glace" it'll pop right up.
Actual real thing demi glace is very expensive to make as it uses veal bones, they can be hard to find. Veal bones are also expensive to buy. I looked up the packet Guga uses on Amazon, they do have it but its very costly. For me the cheater version is just as tasty at a quarter of the cost and I'm ok with that.
@@saltycrow yeah I know veal is a little more expensive and I don’t really have time to go through the legit process of it, thank you for the suggestion on the cheater one!
Sous vide is great and meat is as tender as it can be , however, brown butter pan baisting is awesome
When you dry brine...does the steak become dry? Or dryer than it originally would be
No, it's actually more juicy.
Guga, what are you searing with in this video? Grill-Gun, SuV-Gun, Searzall or something else? And do you get any propane taste with that strong of a flame?
I just bought a wagyu steak from Walmart, I have never eaten wagyu before but your channel inspired me to buy it! I’m sure it is really low quality but I’d love to see a video with your opinion on them!
Nossa é perfeito ver vocês cozinhando e provando. O Brasil com certeza aprova aquela picanha dessalgada que fizeram. Parabéns!
I swear I’m gonna open a restaurant solely using your recipes and processes my dude
I bought a "center cut chateaubriand" from a local market (it was wrapped). When I got it home and opened it, it was the end with the heal attached. I called them back and they said I was wrong and clearly didn't know what the center cut was...
5:53 what did he say? LOOOL still laughing alone here
Wtf ?
GOD dang!!! ANGEL IS BACK! where ya been dude!
OMG!!! That looks FANTASTIC!
VIDEO IDEA! 💡 Traditional Steak Teriyaki vs Sous Vide Steak Teriyaki. Maybe a Guga teriyaki recipe and yum yum sauce??
Hey Guga, what kinds of salt do you use? I tried a dry brine with finely ground salt and it came out almost overpowering. Do you use a different kind of salt, or is there just something I'm missing?
Flaky salt, try to use less salt
@@charm3655 Thank you for the response! I did it again and used less salt, it was just crazy to see him using so much, but not having it be overpowering.
how about do a tutorial on:
“How to get enough money for a $350 steak!”
He does it in every video. Its called youtube money
@@ACE7O2 its called RAID SHADOW LEGENDS
Be a Dalton!
Looks AMAZING!!!
The Spanish came out of angel he said " pero"11:25
Guga in this case is it correct to cut the meet against the gain? Cause final cut will be with the grains.
I screamed when he drizzled the butter on the sous vide meat🤤
u should do a basting butter video to see what brand of butter tastes the best
I dont know but i dont like putting garlic powder on steak as a seasoning i rather put whole garlic in the Butter for the baste the powder is to powerfull for me but i guess that large kind of meat can take it. I ll try it. I love the idea to season it over night btw. never tryed it but i will soon sound great
Where do you get those little yellow packs of Demi Glace? Could not find link in the description. Thanks
That sauce is super easy. Going to give it a try.
Is it necessary to dry-brine the meat, uf you are going to soudvide it either way?
Your knife skills have gotten better Guga. Ricky approves 👍
I hate watching your videos because my month is always watering for food at the end. I just want to eat! LOL!
We love Angel but Mamau is more detailed and sensible to the subtle differences and descriptions of the flavors and tasting experience of the comparison. It's like salt vs MSG :) Good quality content as always by the way, thank you for sharing.
I like Angel too, but I noticed over the last while back he's becoming spoilt eating so much waygu. He's gotten picky. MauMau, not spoilt at all. Just like you said, more sensible and detailed.
Can you put a steak in one big pan with molten butter and spices and sear it.
Much love frome italy🇮🇹❤
Hello if you are reading this. I am doing an experiment trying to see how many subs I can get from commenting. I am not a bot I have an actual channel I still post I do not post on here anymore.
Yessir 🇮🇹❤️
Si sì 🇮🇹
How long did you put the potatoes in the for after adding the stock?
Guga, would you try an experiment with a 48 hours dry brine, 24 hours dry brine, 12 hours dry brine, 8 hours dry brine, and one where you salt right before bagging for Sous Vide and see what gives the best results?
Didnt you dry aget Cobe beef? Where is this? Am i remembering wrong?
Looks delicious, Guga! I’ll be able to afford this some day 😂
Edge to edge goodness on the sous vide version...
small tip always taste sauce when you stop reducing and newer ad to much salt because more the sauce reduces saltier get
I saw the small propane torch you have listed on your Amazon list but what is the larger one you use?
Hi there Guga! Can you please provide ingredients for that sauce? Looks bloody awesome! Hope you’re staying safe!
You need to try out the new Anova precision oven. I want one ... do a review :)
Great video bro like always
Guga, even though most videos you post you show us side dishes to go with the main course, I was wondering if you could show us more appetizers, snacks, desserts, and other things like that for sous vide. I remember seeing flan videos, cream brulee, but none recently. Anyway regardless love both channels and love seeing all your videos. Hopefully a cookbook is in the near future 🤔😅
Guga and Babish release a video on the same day. It's a great day!
Love this steak!
"You can already tell without putting it in your mouth?" That's what she said😂😂
Guga, show your nephew how to use cutlery!
"Nicely and Deeply" every time!
0:12 i expected an: IT WILL KEEEL
have you guys done abalone sous vide yet?
Honestly guga if u open a steakhouse, I would 1000% drop by and bring along more people so we can order everything