Try preserving it in a sweet Sherry Wine, and or Red Wine, instead. Ive personally never liked the taste of Beer... but Wine can take beef to a whole other level. Whether or not it works for extended periods of time... Hard to know. Maybe also try a Lemon Chicken (Chicken French) marinade / aging too (which also uses white wine).
Different beer styles offer different flavor profiles. My suggestion is re run this with one protein but different beer styles like a lager and a stout.
@@videostash413 You're entitled to your opinion, but I disagree. Different beers offer a wide variety of flavors when used in cooking. If you've only had lite beer and IPAs, I fully agree.
Get that Eye Round (Silverside) cut into patty sized slices into a some fine full bodied French red wine for a year. Then reserve a little of the preserving liquid and make a sauce with Reblochon cheese for a brioche burger with slow cooked soft red onion ribbons.. By the way, STELLA isn't really a good beer, by any standards! ;)
Imagine a video that's just a repeating sequence of Guga putting side dishes in the oven/fridge/etc, the while that's going starting yet more side dishes for longer than the main course actually spent in the oven
@Guga - this channel is the secret to eye round. Sous vide it at 142F for four hours then slice it with a deli slicer. Makes the best "roast" beef you've ever had. Yes, I know, 142F sounds way too high. It's not. And four hours seems rather long. It's not. That's all you have to do. Yup, you don't even need to add seasonings - not even salt! - though you certainly can.
Using the right type of beer, and this is for sure not a Lager, can be great to use when marinating an eye round before making a roast beef for cold serving sous vide or in the oven.
Beer and grilled steak have always gone hand in hand, pouring a little beer on your steak as it cooks on the grill is great. I'd like to see Guga try this method.
Guga This was really entertaining to watch..😂 Maybe you could turn these type of videos into a side-series or something…, making them eat your experiments without having the slightest clue about what you did.. and just get their reactions.. 😂 Maybe come up with a name for the series or episodes where you do this to them..😂 Would definitely be a hit..
Stout beer works really well for barbecue. I use a beer called "Dragon's Milk". It's a chocolate stout that gives pork and beef a delicious dark flavor with a tiny bit of bitterness.
Lager beer and pork are decent matches. Beef probably needs red wine or maybe a rye whiskey or a dark beer maybe. It would be an interesting test. Don't need to waste a bunch of meat to do it, either.
My advice: use malt/brown beer that has a much sweeter note and less bitterness, it will complement the pork flavour much better and clash a lot less, or add some honey or sherry or some fruity liquor.
I feel like Guga uploads the failure projects just to spite the word famous oyster sauce guy because of his rising influence in the world of cuisine and pop culture. But he will only become stronger and show Guga to have underestimated his rival.
One aspect to try for control might be different kinds of beer. If I want no taste from the beer, I used Foster's to marinate. If I want something with a little flavor added to the meat, I use a dark beer, like Guinness or McEwan's. Something like Budweiser absolutely sucks for marinating meat. The beer you use makes a difference. Not for the Eye Round I am sure, but in general.
In Germany, we like to marinate our (pork) meat in a mixture of beer, lots of white onions, mustard, juniper, salt and pepper. In fact, we prepare large quantities of it for our barbecues. Like in a 10 liter bucket with a lid (cleaned paint buckets are very good for this) and we leave it to marinate in the fridge for one to two days. It also works great with chicken, but I wouldn't recommend it with beef. I'm not sure if you've done something similar in one of your videos before, there are a lot of them now :D We call it "Zwiebelfleisch" like Onion-Meat.
The flavour could probably be improved in two ways: 1: A different style of beer. Something mild with not a lot of hops. 2: Season the beer. Make it into a brine of sorts. Beer is more commonly used in marinades than as a pickling liquid.
What happened? Front door evacuation or back door evacuation? Marinating pork in beer is a very strong Balkan tradition. It burns less on the grill or skewers over coals.
In germany it is pretty much standard to marinade sausages, pork belly any other meat in beer for 1-2 hours before barbecueing or let beer be a part of a more complex marinade. Preserving is questionable imho, nobody would let beer sit around for that long.
Using alcohol to preserve meat is an interesting trick, but I don't think I would use a good beer, and I doubt the butchers of ages past would either. I think it would be more likely that they would store it in low quality wine or ale, and I think you might get better results with that as well. Sticking strips of steak into something like a jar of red wine vinegar would probably dramatically improve the flavor and tenderness.
Guga, I know the name of the channel is Sous Vide Everything , but I wonder if the preserved meats would have turned out better had you cooked them like they would have been in the era those preservation techniques were used. That said love the video.
next time you make those arayas (the ground beef in pita bread) replace the ground beef with some ground lamb, i guarantee it will be one of your favorite foods.
I wounder if a higher alcohol content would be better for preservation. I assume Peroni is prob like 5% if not lower. I wounder if you might get a better flavor if you use a stout, Belgian, or even maybe mead.
When I use beer in food I use something way darker than that. I think it is Stella Artois you are using there? While it is a very good pilsner type beer, it isn't what I would use for food. I'd probably go for an ale type rather than a pilsner/lager.
When Guga won’t taste his own experiment…I am surprised the boys agreed to😂
He’s on a diet and the beer 🍻 is not on it 😎
Try preserving it in a sweet Sherry Wine, and or Red Wine, instead. Ive personally never liked the taste of Beer... but Wine can take beef to a whole other level. Whether or not it works for extended periods of time... Hard to know. Maybe also try a Lemon Chicken (Chicken French) marinade / aging too (which also uses white wine).
My uncle did a merlot marinade that does pretty good.
Guga’s side dishes are a secondary way to cheat yourself with “I’m not eating a lot” when in reality they’re just another main dish😅😂
Different beer styles offer different flavor profiles. My suggestion is re run this with one protein but different beer styles like a lager and a stout.
that beer is Stella Artois if the bottle is any indication.
Like a high quality German beer. Honestly a nightmare blunt rotation of meats preserved in beers from around the world sounds fun (to watch).
I think an amber or a cider would work great. Something malty with little hops.
no, all beer is sh*t
@@videostash413 You're entitled to your opinion, but I disagree. Different beers offer a wide variety of flavors when used in cooking. If you've only had lite beer and IPAs, I fully agree.
DRY AGE A STEAK IN OYSTER SAUCE
SAUCE AGE A STEAK IN DRY OYSTER
the way things are going, this oyster sauce comment will become a meme in this channel bro 💀
Now I just come to see this comment
He alrdy told us it’s coming
@@drowsyaf guga responded and it's gonna happen
Have not tuned in in a while.. guga looking slim!!! Good for you
Respect for guga to ask prehistoric people how they preserve their meat
Cavemen with their Budweiser and Mason jars
@@mikenorton62 i'll be honest with you, i didnt watch like 2 minutes of the video, just assume that it was cavemen technique since it was "extinct"
I would wager that this preservation method with 'Beer' used Ale, not Lager.
You can see in the video that he's using Stella Artois, which is a lager
0:29 the bottle is a Stella Artois, a pilsner. A pale, bodyless lager.
@@coryray8436yeah they saying the original preservation method guga was referring to in this video used ale
@@marscrasher Ah, that makes more sense.
Get that Eye Round (Silverside) cut into patty sized slices into a some fine full bodied French red wine for a year. Then reserve a little of the preserving liquid and make a sauce with Reblochon cheese for a brioche burger with slow cooked soft red onion ribbons.. By the way, STELLA isn't really a good beer, by any standards! ;)
6:55 moment is so iconic haha, 3 kinds of people when trying sauce
I'm liking how you put the ingredients on the screen!
Love your videos guga, been watching since your days of sous vide! Much love brother.
8:12 "Wow!?! I am shocked that it is still edible." 🤣🤣🤣 That had me rolling!!
Imagine a video that's just a repeating sequence of Guga putting side dishes in the oven/fridge/etc, the while that's going starting yet more side dishes for longer than the main course actually spent in the oven
I really appreciate your hard work on these!
My man Guga is getting jacked
I love pork meat 😋🇪🇦, we call that "panceta" to pork belly in Spain.
Guga not being part of the taste testing crew felt very off to me. Like you need to be willing to submit yourself to your own experiments bro
2:57 "...and if you love beef..."
...and if you dont love beef, why are you here?
To witness the battle between Angel and vegetables, of course!
@@guillaumeb5511 🤣
I have a vegan friend who watches Guga because of the cinematography of the videos 😅
@@sinemkocak4318 your friend gets half credit..😂
@@sinemkocak4318 Same! Guga's just entertaining even if you don't eat meat.
@Guga - this channel is the secret to eye round. Sous vide it at 142F for four hours then slice it with a deli slicer. Makes the best "roast" beef you've ever had. Yes, I know, 142F sounds way too high. It's not. And four hours seems rather long. It's not.
That's all you have to do. Yup, you don't even need to add seasonings - not even salt! - though you certainly can.
Using the right type of beer, and this is for sure not a Lager, can be great to use when marinating an eye round before making a roast beef for cold serving sous vide or in the oven.
165 for eye round was a questionable move
I'd love to see some videos like "Top 10 Recipes of 2024", "Guga's 5 Favorite Side Dishes", etc.
Beer and grilled steak have always gone hand in hand, pouring a little beer on your steak as it cooks on the grill is great.
I'd like to see Guga try this method.
Guga please do a side dishes only cookbook! ❤
Side dish looking similar to what That Dude Can Cook posted the other day for ground beef recipes. Looks delicious
Loving this video format
Guga This was really entertaining to watch..😂
Maybe you could turn these type of videos into a side-series or something…, making them eat your experiments without having the slightest clue about what you did.. and just get their reactions.. 😂
Maybe come up with a name for the series or episodes where you do this to them..😂
Would definitely be a hit..
Stella Artois in da house! ❤😂
It is always comforting to think that the video wouldn’t have been uploaded if someone died by the experiment.
just a side note, in the video where it displays the sauce ingredient list it shows white onion instead of allspice
Holy Guga. I haven’t seen Your videos for years. You lost some weight and You look healthier than ever!
Cheers mate!
“I love experimenting with meats” is craaazyyy 😂
Arayes on the grill is so much better than on pan, and it pairs up with tahini perfectly
Side dish always saves the day here with Guga.
2 million subscribers coming up!!! Great video
As long guga cooks the eyround like that it's going to be the same shit it's a roast cut
In your "dodgy" experiments. I'm so glad you do side dishes that are actually a meal! 😂
Guga :let me make a side dish
Literally everyone: thats a main course my man
😂😂😂
Stout beer works really well for barbecue. I use a beer called "Dragon's Milk". It's a chocolate stout that gives pork and beef a delicious dark flavor with a tiny bit of bitterness.
Leo is doing the right thing - pittas should be dipped or used to “wipe” the sauce in dishes like this or with hummus.
Hey Gouda. The eye of round always tastes great when you make into jerky!
Lol Gouda😂😂😂
We have troubles now, i like the well done food, i hate the medium rare steaks, medium and raw, but overcook and well done it's delicious
This seemed weird without guga at the end.. Should bring a cook book Gugas side dishes it would be a hit!
You can make the side dish with puff pastry instead, my grandma has been making it since before I was born. I love it with a ton of sour cream!
Like the new tasteing crew lineup
Lager beer and pork are decent matches. Beef probably needs red wine or maybe a rye whiskey or a dark beer maybe. It would be an interesting test. Don't need to waste a bunch of meat to do it, either.
My advice: use malt/brown beer that has a much sweeter note and less bitterness, it will complement the pork flavour much better and clash a lot less, or add some honey or sherry or some fruity liquor.
I feel like Guga uploads the failure projects just to spite the word famous oyster sauce guy because of his rising influence in the world of cuisine and pop culture. But he will only become stronger and show Guga to have underestimated his rival.
maybe you could try dry age a steak in steak juice one day, I love your videos
We always used beer in our BBQ marinade and sauce when we’d smoke brisket here.
I love how you made the side dish 🔥 it resembles the Palestinian/Jordanian version of "Arayes" stuffed meat in Arabian pita bread 💯
Slava Rusa 🇷🇺🇮🇱🇷🇺✅
One aspect to try for control might be different kinds of beer. If I want no taste from the beer, I used Foster's to marinate. If I want something with a little flavor added to the meat, I use a dark beer, like Guinness or McEwan's. Something like Budweiser absolutely sucks for marinating meat. The beer you use makes a difference. Not for the Eye Round I am sure, but in general.
In Germany, we like to marinate our (pork) meat in a mixture of beer, lots of white onions, mustard, juniper, salt and pepper.
In fact, we prepare large quantities of it for our barbecues. Like in a 10 liter bucket with a lid (cleaned paint buckets are very good for this) and we leave it to marinate in the fridge for one to two days.
It also works great with chicken, but I wouldn't recommend it with beef. I'm not sure if you've done something similar in one of your videos before, there are a lot of them now :D
We call it "Zwiebelfleisch" like Onion-Meat.
The flavour could probably be improved in two ways:
1: A different style of beer. Something mild with not a lot of hops.
2: Season the beer. Make it into a brine of sorts.
Beer is more commonly used in marinades than as a pickling liquid.
What beer was it ? Cos hops will turn it bitter when they burn. You need a beer with nearly no hops.
Stella Artois.
that's a crappy beer
Good thing he chose Stella Artois...lol don't got that super hoppy flavor. Well has no flavor...😂
“and this happened”. I love your channel Guga but these video titles are annoying.
You obviously do not know how youtube works. They have to do these titles for the algorithm.
@@TheRvg03gtstill
@@TheRvg03gt not necessarily no
He got annoyed...and this happened 😂
Was just about to say this
Petition for Guga to try high meat , because I mean that's the only thing that's left to try
About 15 years ago I had to cook the Turkey for Thanksgiving day. I also used bear for it, and yes in ,y opinion it did tenderize it.
🤣 my family has been cooking pork in beer for decades
Here's a challenge I'd love to see Guga undertake: to make the world's best stew out of Japanese Wagyu Beef!
That was strange. Many times he knows what's going on and still participates. This experiment wasn't different than previous videos.
Right? I feel like there was a scheduling conflict or guga has given up pork for religious reasons
Probably wasn't in the mood to have his stomach pumped again 😉👍
The crew also knows what's going on, I mean, they're filming him, but then act all surprised when they sit down to eat
He has a large crew so it's not necessarily Angel or Leo filming.
You look great, Guga!
As a Belgian, I'm pretty sure you used a Stella Artois beer. Hell yea !!
Maybe next time use a more heavy beer like Westmalle or Omer Beer ? :)
What happened? Front door evacuation or back door evacuation?
Marinating pork in beer is a very strong Balkan tradition. It burns less on the grill or skewers over coals.
Stella Artois, good beer choice.
eye of round makes a very good pastrami and is perfect of jerky.
Is it just me or did @guga use Stella of all things 🤣🤣🤣
guga love experimenting with meats ;)
Dry age/ sous vide in butterfly pea powder, please!
damn that's random
@@mr.noir98 neh, trying to convince Guga to do this since 2021.
Guga's sidedish is a classic middle eastern dish called Arayes, not sure why he didnt mention it.
Just kabab in pita😅 but why does the pita looks so sad? Aren't there any fluffy pita makers in America?
@@dorito24856 Not really, traditional Greek pita has thin walls and a pocket in the middle. Anything else we'd just call a flat bread.
@@emerje0 nah I'm talking about Arab pita the more well known kind around the world but I guess it's just around my country
@@dorito24856 Is it the more well known? Even Wikipedia says the Greek pita is the common one.
@@emerje0 talking about the middle east man I don't know what is more known world wide
Had dry aged pork collar at a Korean Bbq… it had slight funk smell to it and had more depth in flavour…worth the upgrade
The kind of beer matters. Malts preserve differently from lagers & ales. Nice steaks 🤤
In germany it is pretty much standard to marinade sausages, pork belly any other meat in beer for 1-2 hours before barbecueing or let beer be a part of a more complex marinade. Preserving is questionable imho, nobody would let beer sit around for that long.
Using alcohol to preserve meat is an interesting trick, but I don't think I would use a good beer, and I doubt the butchers of ages past would either. I think it would be more likely that they would store it in low quality wine or ale, and I think you might get better results with that as well. Sticking strips of steak into something like a jar of red wine vinegar would probably dramatically improve the flavor and tenderness.
the side dish reminded me of an Egyptian dish called hawawshi if you ever visit egypt it's one of the dishes you have to give it a shot
He cooked it for too long and too high temperature, Guga fucked up
Mr Guga, looks like you have been working hard and lost a lot of weight, keep up the good work 🤘🤘
Steak marinated in beer etc is very nice, but pickled in it for several months...ehhh idk!
The bitterness came from the hops. It was left TOO long!
Gaga has lost so much weight! I dono how, everything he cooks looks ssssoooo good I wouldn’t be able to stop eating lol.
Guga, I know the name of the channel is Sous Vide Everything , but I wonder if the preserved meats would have turned out better had you cooked them like they would have been in the era those preservation techniques were used. That said love the video.
next time you make those arayas (the ground beef in pita bread) replace the ground beef with some ground lamb, i guarantee it will be one of your favorite foods.
Guga, you are looking fit. Congrats!💪
Lol, no way I would have eaten it either Gug 😂
"IM going to put pork belly in beer for a week, or until something interesting happens"
Amazing experiment.
I'd say use a dark ale or a stronger lager. Should do it with 3 or 4 different ones.
Guga can you dry age steak in mochi ?? I would love to see how that would work.
i kinda like that the 3guys just their with no clue maybe more of it
guga jus loooooves playin with meat
Looking slim and trim, Guga. I love to see it.
I wounder if a higher alcohol content would be better for preservation. I assume Peroni is prob like 5% if not lower. I wounder if you might get a better flavor if you use a stout, Belgian, or even maybe mead.
Guga you should do a sues vid video of dry aged steak in pure capsacian mango and liquid smoke
Pork in beer is best when cooked on bbq. I never got to eat beef in beer before.
When I use beer in food I use something way darker than that. I think it is Stella Artois you are using there? While it is a very good pilsner type beer, it isn't what I would use for food. I'd probably go for an ale type rather than a pilsner/lager.
Should have used a Guinness beer Mr. Guga.
Lookin good Guga! can't say the same for the meats haha
That side dish would probably be next level with ground or shredded lamb
Hawawshi Egyptian side dish today but try it with Egyptian bread is crazy good
Eye of Round? The toughest cut of beef I've ever had was beef shin.
Dry age a steak in the yum yum sauce they serve at hibachi places