Tenderness and texture are actually things that Food Scientists care about, and they can be objectively measured using a couple of methods -- Warner-Bratzler test or texture profile analysis (TPA) aka the "two bite test". I bet someone would be happy to do a collaboration with you and test some of these methods, as scientists love when they can do science for fun and curiosity. A university with a Food Science program, like Texas A&M, would probably have the devices and would love the opportunity to let students work with a popular TH-camr for science, or a professional lab might even be happy to do a video with you.
The University, yes. The professional lab, if it has some likely means of helping sales without risking harm to them. But that's great info. Id' never heard of Warner-Bratzler tests. Thank you
First thing that was on my mind :) Try 2 options - one full sous vide in a bag, and second one on grill, after some time in cold "sonic" water (ofc in a bag too)
So i did this last weekend with a Tri-Tip @ 55'c (130'f) for three hours in my ultrasonic cleaner, then finished it off on my Weber BBQ with some mesquite wood and it turned out incredible. Much more tender than any tri-tip i've ever had.
Guga & Nate need to make an ultrasonic sous vide machine. Having both built into one device could be the future of sous vide machines. With the added tenderness provided by the ultrasonic generators it should become a standard feature on them.
Dang, with ultrasonic sous vide making it tender while not changing flavor, definitely want to see what it can do with those dollar steaks, eye rounds, or a brisket
See, NOW you already know that it's time for the $1 ultra-sonic streak challenge. Guga has been trying FOR YEARS to find the best way to tenderize cheap cuts of meat and this ultrasonic device seems like a way to do so without impacting the flavor. That being said, since it's a Sous Vide technique I'd like to see him try several different cheap cuts of meat done in this fashion.
Nate is a great combination with you guys! Seems to have great humor which goes with your humor. Haven't seen one of his videos yet but I will. I suspect he has a lot more ideas for experiments as well!
@@benelson12 Yeah, i found him through TKOR. I was sad to see him leave, i loved all the experiments up until grant died, once grant died its like they became strictly a kids channel. They used to do so much cool things. Thats probably one of the reasons nate left.
I love it when Guga dumps one ingredient after another then goes through all sorts of cooking methods then in the end says "that's as easy as it can get!"
The ultra cleaner was interesting. Can you try it on tougher cuts that need longer cook times to see if texture and cooking times change and of course flavour 😋 😉
These machines are designed to be used on metal, not plastic. My experience is that it breaks down the plastic. Basically, no plastic, in my experience, can withstand that frequency of excitement without breaking down. If it is breaking down those plastic bags, it is migrating the plastic into the meat. A miniscule amount true, but the same was said about BPA or cooking in bare aluminum.
I made the side dish for dinner tonight (cuz I feel a lot of your side dishes would be great meals in and of themselves). Just omitted the habenaros and possibly used a bit more wine (no measurements to go on lol) and everyone loved it, even though it came out slightly doughy. The butter sauce is AMAZING.
I loved the collab! You guys made it educational and funny! Great work guys. I’ve been watching both of you for years now and I rarely miss one of your videos. As soon as I saw it was going to be a supersonic steak I had a feeling it was going to be Nate at the controls lol great work fellas!
Honestly, I think a pretty cool experiment for something like this would be to put an immersion ultrasonic agitator in a yeti cooler and do the sous vide holding method for brisket. That would completely change the dynamics of a brisket. I can also only imagine what this would do do chicken breasts, thighs, wings. Can you also imagine doing ground beef like this? Or even making a London Broil steak be a poormans filet.
@@Charok1 using hot water in a Ultrasonic Cleaner can be done typically you want to be careful though because heating could potentially damage the unit if it isn't also a heat sanitizing type
I can see myself in Shark Tank unveiling The Ultrasonic Cooker. Basically it would be the sous vide device combined with the Cleaner but looks and functions like a kitchen appliance. Then eventually I’ll walk out with no deals 😞
@@Eyes0penNoFear It is a thing but they're still using a regular ultrasonic cleaner for cooking. What I mean is a cooking container thats meant only for cooking that provides the ultrasonic and of course the heat. I did a quick search and couldn't find this, maybe I missed it.
I made a version of the savory monkey bread for dinner. Thanks for the idea! I didn't have big biscuits but I did have a package for making "monkey bread". I tossed the sugary liquid packet and used just the dough. Mine had Beef, Moz Cheese, shallots, garlic, bacon, Bullet Whiskey(to deglaze the pan), some miso paste, truffle seasoning and truffle oil. Topped them with "Menage Butter" from "carrvalleycheese" which is a rich butter made from a blend of goat, sheep and cow's cream. I lucked out and got that amazing butter at a super discount from Grocery Outlet.
Nate is one of my favorite people on the Internet, if you haven't seen any of his stuff. Go watch, now. So glad two of my favorite TH-cam channels got together!
it would be interesting to know how long the Ultrasonic needs to be on, to tenderize a steak, and if it also would work if you "tenderize" it befor sousvide cooking it.
It seems that the ultrasonic treatment does the work of a "hammer" type tenderizer, without so much effect on the exterior. Though it did seem to separate the meat from the connective tissue or simply mechanically break apart the connective tissue a bit on the easy axis. Looks like the treatment might be a good technique, and there's probably a sweet spot somewhere. There's usually too much of a good thing.
What about using oil instead of water on ultrasonic sous vide? Like confit sous vide but ultrasonic. So you don't have to put it in the bag that blocks the vibration.
If I had an ultrasonic machine, I might do the tenderizing in a separate step from the cooking. That way you can tenderize for as long as is needed, depending on the type of meat. And you’d have all the cooking options available, not just one.
You've opened a can of worms here. Now you need to show what the ultrasonic can do with tougher cuts of meat. Also, how about different ultrasound duration? 30 minute, 45, 60, 90 minutes? Love your "Monkey bread" idea. I'll definitely be giving that a try.
Here's something I don't think you've tried: Fermented Shrimp Paste. Also known as BAGOONG in the Philippines and most southeast asian countries. Commonly found in most asian supermarkets or well stocked asian sections in mainstream american supermarkets (ie not that hard to attain). Perhaps try initially as a compound butter? Or a dry aging method? Or a marinade when putting into sous vide? I'd be interested to see if you're down for trying, Guga.🤔
do you ever make beef jerky? if so, i'd be interested to see whether blasting beef with ultrasonic waves before curing/drying would make a difference in the jerky's outcome
It makes sense to combine tougher cuts with ultrasonic wave/sous-vide heated water baths. At some intersection point, sanitation and tenderness might merge without needing the longer cook times found with sous vide.
He should surprise Mamou with a few eye-rounds made with sous vide and the ultrasonic and finished with butter and the torch. Bonus if he presents them as filet mignon
For a future side dish, try cooking potatoes sous vide in the ultrasonic before frying them. There's a very old episode of "Adam Savage's Tested" where a chef claimed to get extra-crispy french fries using that technique.
But you can cook potatoes in 3 minutes (or less) in the microwave. Part of sous vide is knowing when using it wastes time, expense, and so forth. You don't need to cook potatoes low and slow.
In the original recipe, the potatoes were cut into fries, cooked sous vide in salted water, then placed in an ultrasonic machine to give them a rough texture, and then flash-fried.
@@lmpeters That's just ridiculous since all you need to do is just blanch the potatoes and fry twice once low and once to finish. Again there is no need to cook potatoes low and slow.
That side dish! I saw this vid when it dropped and I had to make those one day this week. I used breakfast sausage rather than ground beef and they turned out amazing. I'll say this... wrapping those little buggers was a challenge and you skipped over the messy and hard part! Still a keeper and despite the pain in the hind end, I'll make them again.
Hurricane Ian took out my electricity for weeks 😭 now binge watching all of his videos 🤣. Can't wait to get a new house so I can start trying these recipes myself 😊.
I am shocked! I thought the Ultr-Sonic treated steaks would not have made any difference! AND if it worked for steak, then it would also work for pork and chicken and other meats! I gotta see if this would work for even some fruits that are not easy to chew!
Wondering how well the immersion ultrasonic cleaners work. It'd be more compatible with the available space in my kitchen and I could use it with the same containers I use with my sous vide. (Perhaps both at the same time for some applications.)
I love watching KOR . They have some awesome experiments. You should try doing a dry aging experiment using pure capsaicin, liquid smoke, and mango. I think it will be amazinc
For the ultrasonic sample, was the water heated? If so what temperature? How long was the machine vibrating the steak? How long was the steak in the warm water?
You also need to try a marinade penetration experiment in the ultrasonic machine. There are several people who are experimenting with rapid flavor infusions because of the ultrasonic machine.
Once in a class the teacher took 10 minutes to give the recipe of ultrasonic fries, I have always wanted to try them. You have to cut the potato, put it in a bag with salt water and submerge into the ultrasonic bath for 10 or 20 minutes, then you pet them dry and fry them as always
Hi Guga, I might be one of the few vegetarians that watch your channels but I tried out your side dish with Beyond Meat and it's AWESOME! I'll be bringing this to Thanksgiving. Thank you!
the way I understood this experiment is that the meat fibers were seperated.... like ... meat fibers are like hair that is superglued to itself, and you simply weakened the glue.... could be good for the tough muscle meat I guess...
The chew-number-comparison made me like the video :) That's no joke actually a great way to rate tenderness. But you don't have to go full Boyle and start with "mouth feel" though..
Time for eye-round steaks in the Ultrasonic! Let's do it!
Was looking for this comment.
YES
You know he's already on it 🤣
was about to say the same thing
Literally what I wanted to comment
Tenderness and texture are actually things that Food Scientists care about, and they can be objectively measured using a couple of methods -- Warner-Bratzler test or texture profile analysis (TPA) aka the "two bite test". I bet someone would be happy to do a collaboration with you and test some of these methods, as scientists love when they can do science for fun and curiosity. A university with a Food Science program, like Texas A&M, would probably have the devices and would love the opportunity to let students work with a popular TH-camr for science, or a professional lab might even be happy to do a video with you.
Guga, "Let's dew it!"
I’d love to see this done!
They may be able to get college credits and the college could get advertising on the show.
that needs to happen now, guga, start hittin up some universities or somethin
The University, yes. The professional lab, if it has some likely means of helping sales without risking harm to them. But that's great info. Id' never heard of Warner-Bratzler tests. Thank you
Looks like it's time for another $1 steak challenge with the Ultrasonic.
Exactly!
I am also curious if it didn't affect the taste or not.
First thing that was on my mind :) Try 2 options - one full sous vide in a bag, and second one on grill, after some time in cold "sonic" water (ofc in a bag too)
+
@@daahn_kitchen Based on their reactions, I'd say no.
So i did this last weekend with a Tri-Tip @ 55'c (130'f) for three hours in my ultrasonic cleaner, then finished it off on my Weber BBQ with some mesquite wood and it turned out incredible. Much more tender than any tri-tip i've ever had.
SO MUCH FUN!! Can't wait to do some more steak experiments with you some day!!
@nate you can't imagine the amount of joy and happiness you collaborating with guga on those videos has brought me.
Please make more of those videos
I think you could bring some much needed science into Guga's videos. I hope you become a regular there.
u r awesome
@@TheKhame3 couldn't agree more
Nate we need to see more of you in gugas videos! You just fit so perfectly! Your science and descriptions on how the stakes tastes were incredible!
Guga & Nate need to make an ultrasonic sous vide machine. Having both built into one device could be the future of sous vide machines. With the added tenderness provided by the ultrasonic generators it should become a standard feature on them.
Just so you know, most ultrasonic cleaners have a heater in them already so you could just use one as is.
THE CHINESE ALREADY SELL A COMPLETE MACHINE
I've actually bought an ultrasonic cleaner for this reason, you can set the temp to the degree.
Nate and Guga is the team-up I never knew I needed. Now Guga you have to do 1 dollar steak in the ultrasonic.
Dang, with ultrasonic sous vide making it tender while not changing flavor, definitely want to see what it can do with those dollar steaks, eye rounds, or a brisket
See, NOW you already know that it's time for the $1 ultra-sonic streak challenge. Guga has been trying FOR YEARS to find the best way to tenderize cheap cuts of meat and this ultrasonic device seems like a way to do so without impacting the flavor. That being said, since it's a Sous Vide technique I'd like to see him try several different cheap cuts of meat done in this fashion.
Wonder how long you would need to use the cleaner on cuts of round to get it tender enough
The combination of steak and science is absolutely incredible! More collab needed!!!
The human body is made up of 70% water, but I’m starting to think that these guys’ bodies are made up of 70% steak
You're not alone
butt, steak are from cow, which also made up of certain % of water as well.
@@veasnatdm4861 lol exactly
Guga steak when
thats weird.. when i poke my body, blood will flow out of it..
last time i checked, blood ain't no water
I love that Nate is slowly appearing on your channels. We all need more Nate in our lives.
"guga does beef" india needs more guga
I miss him on TKOR
Having watched TKOR and Guga for years and knowing how much Nate loved your channel it is so awesome to see yall collabing
Nate is a great combination with you guys! Seems to have great humor which goes with your humor. Haven't seen one of his videos yet but I will. I suspect he has a lot more ideas for experiments as well!
He used to be on The King of Random.
@@benelson12 Yeah, i found him through TKOR. I was sad to see him leave, i loved all the experiments up until grant died, once grant died its like they became strictly a kids channel. They used to do so much cool things. Thats probably one of the reasons nate left.
@@glennquagmire34 It went corporate
3:47 the upward inflection in your voice at the end of every sentence was funny as hell I watched it 3 times. love your videos my friend keep it up
I love it when Guga dumps one ingredient after another then goes through all sorts of cooking methods then in the end says "that's as easy as it can get!"
I use an ultra sonic cleaner for brass when reloading🤷♂️. Never knew I could use it for steaks lol
Nice! Would love to see an eye round cooked in the Ultra Sonic. See how tender it makes it
Exactly what I thought!
Do this Guga, eventually you'll get that $1 Steak to Fillet Mignon tender, like a magnum opus.
The ultra cleaner was interesting. Can you try it on tougher cuts that need longer cook times to see if texture and cooking times change and of course flavour 😋 😉
“We can just bring your steak with a straw.”
We have finally reached the singularity of Steak & Shake. We have created the Shteak!
Years ago my friend broke his jaw and had it wired shut. He blended a steak with a splash of A1 sauce. I was shocked at how good it was.
@@Mastermindyoung14 damn props to his commitment!
These machines are designed to be used on metal, not plastic. My experience is that it breaks down the plastic. Basically, no plastic, in my experience, can withstand that frequency of excitement without breaking down. If it is breaking down those plastic bags, it is migrating the plastic into the meat. A miniscule amount true, but the same was said about BPA or cooking in bare aluminum.
Should've tried with eye round, the impact of the experiment would be much more pronounced.
Thanks!
I made the side dish for dinner tonight (cuz I feel a lot of your side dishes would be great meals in and of themselves). Just omitted the habenaros and possibly used a bit more wine (no measurements to go on lol) and everyone loved it, even though it came out slightly doughy. The butter sauce is AMAZING.
I loved the collab! You guys made it educational and funny! Great work guys. I’ve been watching both of you for years now and I rarely miss one of your videos. As soon as I saw it was going to be a supersonic steak I had a feeling it was going to be Nate at the controls lol great work fellas!
Honestly, I think a pretty cool experiment for something like this would be to put an immersion ultrasonic agitator in a yeti cooler and do the sous vide holding method for brisket. That would completely change the dynamics of a brisket. I can also only imagine what this would do do chicken breasts, thighs, wings. Can you also imagine doing ground beef like this? Or even making a London Broil steak be a poormans filet.
I wouldn't think anyone has heated the water in a cleaner before, haha
@@Charok1 Well I'm just saying, there's plenty of things that can be done with this.
@@Charok1 using hot water in a Ultrasonic Cleaner can be done typically you want to be careful though because heating could potentially damage the unit if it isn't also a heat sanitizing type
ur a madman, a genius, a tyrant
@@snowklinger Can you imagine that though?
Absolutely love these experiments. You could try using different cow parts and try to make them just as good as a steak!
I can see myself in Shark Tank unveiling The Ultrasonic Cooker. Basically it would be the sous vide device combined with the Cleaner but looks and functions like a kitchen appliance.
Then eventually I’ll walk out with no deals 😞
It's already a thing. Look up SousVide & Ultrasonic 2in1
@@Eyes0penNoFear It is a thing but they're still using a regular ultrasonic cleaner for cooking. What I mean is a cooking container thats meant only for cooking that provides the ultrasonic and of course the heat. I did a quick search and couldn't find this, maybe I missed it.
I made a version of the savory monkey bread for dinner. Thanks for the idea! I didn't have big biscuits but I did have a package for making "monkey bread". I tossed the sugary liquid packet and used just the dough. Mine had Beef, Moz Cheese, shallots, garlic, bacon, Bullet Whiskey(to deglaze the pan), some miso paste, truffle seasoning and truffle oil. Topped them with "Menage Butter" from "carrvalleycheese" which is a rich butter made from a blend of goat, sheep and cow's cream. I lucked out and got that amazing butter at a super discount from Grocery Outlet.
Damn, i thought the Video made me already drool but after reading this imma gonna make some as well ayee
Nate is one of my favorite people on the Internet, if you haven't seen any of his stuff. Go watch, now. So glad two of my favorite TH-cam channels got together!
it would be interesting to know how long the Ultrasonic needs to be on, to tenderize a steak, and if it also would work if you "tenderize" it befor sousvide cooking it.
I love the ideas and Collab on both Nate and guggas channel. Would love to see more in the future!
Now we need some Ultrasonic 1 Dollar eye round steaks!
7:52 😂🤣😂 That was the funniest "Aww c'mon, man!" Guga has ever done.
Nate’s description of “overcooked salmon” seems spot on based off looks and angel’s comment
Guga's new channel be like: *Ultrasonic Everything*
Nate is a great addition to the fam
At this point.. you might as well make a "Gugas side Dishes " cookbook! Let's do It 😎
I love your collabs with Nate. On both of your channels. More please!
this mans experiments get more unexpected the more he uploads and i love it
The chew count grading was hilarious. The ultrasonic sous vide was pretty interesting.
I wonder what would happen if you just marinated the steak in the ultrasonic cleaner. Would the flavor penatrate deeper?
It seems that the ultrasonic treatment does the work of a "hammer" type tenderizer, without so much effect on the exterior. Though it did seem to separate the meat from the connective tissue or simply mechanically break apart the connective tissue a bit on the easy axis. Looks like the treatment might be a good technique, and there's probably a sweet spot somewhere. There's usually too much of a good thing.
Time to use my ultrasonic cleaner for something else other than cleaning! Thanks for the tip Nate and Guga 👍
What about using oil instead of water on ultrasonic sous vide? Like confit sous vide but ultrasonic. So you don't have to put it in the bag that blocks the vibration.
The heat from soux vide makes the enzymes work exponentially faster causing the steak to break down more than you would normally think.
Exponentially faster than what?
@@paulgreengod exponentially faster than the enzymes would work at room temperature.
If I had an ultrasonic machine, I might do the tenderizing in a separate step from the cooking. That way you can tenderize for as long as is needed, depending on the type of meat. And you’d have all the cooking options available, not just one.
"As easy as it gets" 16 ingredients and 14 steps. Yes, I counted everything.
That’s easy
never research on indian foods then! 300 ingridients 30 steps!
😁
Not much of a cook, are you?
You've opened a can of worms here. Now you need to show what the ultrasonic can do with tougher cuts of meat. Also, how about different ultrasound duration? 30 minute, 45, 60, 90 minutes?
Love your "Monkey bread" idea. I'll definitely be giving that a try.
Im glad nate is getting more traction, he certainly deserves it. Also glad he has his own channel now.
Im really glad you had Nate over!
Whoa. I would have never thought to do this. Thanks, Nate! I actually have a pretty decent ultrasonic cleaner at home. It's tenderizing time! 😁
How did it go?
I really like Guga, and having Nate here too? I like where this is going. Plus, Nate has been working so hard he deserves some rep.
Here's something I don't think you've tried:
Fermented Shrimp Paste.
Also known as BAGOONG in the Philippines and most southeast asian countries.
Commonly found in most asian supermarkets or well stocked asian sections in mainstream american supermarkets (ie not that hard to attain).
Perhaps try initially as a compound butter?
Or a dry aging method?
Or a marinade when putting into sous vide?
I'd be interested to see if you're down for trying, Guga.🤔
im glad to see Nate is doing well and you do crazy experiments together ;) i always thought he was the essence of TKOR
do you ever make beef jerky? if so, i'd be interested to see whether blasting beef with ultrasonic waves before curing/drying would make a difference in the jerky's outcome
You got Nate on... man, my two longest-subscribed TH-camrs coming together
The next eye-round experiment is here! Could this finally be it? Stay tuned for next time on Sous Vide Everything!
Bro, I literally just had this idea the other day! Awesome to see that it actually works!
Hedgehog steaks. Super sonic.
sounds spiky
It makes sense to combine tougher cuts with ultrasonic wave/sous-vide heated water baths. At some intersection point, sanitation and tenderness might merge without needing the longer cook times found with sous vide.
Now we gotta see 1 dollar steak in the ultrasonic and see if it makes it tender enough
He should surprise Mamou with a few eye-rounds made with sous vide and the ultrasonic and finished with butter and the torch. Bonus if he presents them as filet mignon
imagine a wagyu with the ultrasonic
FYI, the "hydro boom" is an official method actually used in some abbatoires alongside dry ageing, to tenderize harder meat cuts.
For a future side dish, try cooking potatoes sous vide in the ultrasonic before frying them. There's a very old episode of "Adam Savage's Tested" where a chef claimed to get extra-crispy french fries using that technique.
But you can cook potatoes in 3 minutes (or less) in the microwave. Part of sous vide is knowing when using it wastes time, expense, and so forth. You don't need to cook potatoes low and slow.
@@superbmediacontentcreator True, but he said 'side dish' and 'frying' -- the side dishes aren't cooked sous vide.
In the original recipe, the potatoes were cut into fries, cooked sous vide in salted water, then placed in an ultrasonic machine to give them a rough texture, and then flash-fried.
@@lmpeters That's just ridiculous since all you need to do is just blanch the potatoes and fry twice once low and once to finish. Again there is no need to cook potatoes low and slow.
@@superbmediacontentcreator You've obviously never cooked potatoes sous-vide
That side dish! I saw this vid when it dropped and I had to make those one day this week. I used breakfast sausage rather than ground beef and they turned out amazing. I'll say this... wrapping those little buggers was a challenge and you skipped over the messy and hard part! Still a keeper and despite the pain in the hind end, I'll make them again.
Can ultrasonic cooking in butter save a 1 dollar steak?
I was having a HORRIBLE day. I’m so glad you two god together! 🙌
Hurricane Ian took out my electricity for weeks 😭 now binge watching all of his videos 🤣. Can't wait to get a new house so I can start trying these recipes myself 😊.
This would be interesting with any marinade flavoring etc bc ultrasonic wave might be able to let ot get in better
I am shocked! I thought the Ultr-Sonic treated steaks would not have made any difference! AND if it worked for steak, then it would also work for pork and chicken and other meats! I gotta see if this would work for even some fruits that are not easy to chew!
Glad to see you have Nate on!
More content with Nate please - Super exciting and amazing outcome!
Wondering how well the immersion ultrasonic cleaners work. It'd be more compatible with the available space in my kitchen and I could use it with the same containers I use with my sous vide. (Perhaps both at the same time for some applications.)
I love watching KOR . They have some awesome experiments. You should try doing a dry aging experiment using pure capsaicin, liquid smoke, and mango. I think it will be amazinc
Perfect pronounciation of Worchestershire Sauce!
For the ultrasonic sample, was the water heated? If so what temperature? How long was the machine vibrating the steak? How long was the steak in the warm water?
2:29 They all cooked the same time and temp, 2 hours at 129F.
@@NFTI Aww my ultrasonic cleaner only runs for 3 min max then shuts off.
@@godblessthelessfortunate3175 The one we used ran for 30, so I did have to start it back up several times. Every 3 minutes sounds like a lot though!
You also need to try a marinade penetration experiment in the ultrasonic machine. There are several people who are experimenting with rapid flavor infusions because of the ultrasonic machine.
i remember asking you awhile back ago to try this out. thanks for doing this episode
INCREDIBLE COLLAB. Good job guys!
Guga, a edicao ta cada vez melhor, parabens!!!!
Once in a class the teacher took 10 minutes to give the recipe of ultrasonic fries, I have always wanted to try them.
You have to cut the potato, put it in a bag with salt water and submerge into the ultrasonic bath for 10 or 20 minutes, then you pet them dry and fry them as always
Try using green papaya (grated or juice) for tendering the meat & can you please use green chutney or mango pickle for dry aging.
When your two favorite channels collab right after you get sick:
*happiness noises*
Guga I really enjoy the videos you do with other youtubers
As an aircraft engineer with experience in ultrasound equipment. I agree its time for 1 dollar eye round steaks experiment!!!!!!! Hell yeah!!
Hi Guga, I might be one of the few vegetarians that watch your channels but I tried out your side dish with Beyond Meat and it's AWESOME! I'll be bringing this to Thanksgiving. Thank you!
I did some sous vide steak tonight. I can't go back to cooking them in a different way - so tender and delicious.
Already waiting more tests with the Ultrasonic! Think that you should try with harder (and cheaper) meat!
Guga's new channel : Ultrasonic Everything
Oh man, Nate's channel is what got me to buy an ultrasonic cleaner, I love that he was specifically the one to bring it onto this channel.
How long was it actually in the ultrasonic device to get that texture for that thick Choice Cut of ribeye
On the side dish Nate immediately took a second bite. Must be delicious! But come this is guga thumbs up
This was a great collaboration. Now you need to bring Cali into the mix.
I used to come for the beef, but these sides are getting so incredible it's hard to decide which is better.
⛔️⛔️The best & funniest episode ever 👏🏼😂
That was interesting the ultrasonic cleaner good idea 👍👍👍👍👍👍
we already know ultrasonic content is about to be BUSSIN
the way I understood this experiment is that the meat fibers were seperated.... like ... meat fibers are like hair that is superglued to itself, and you simply weakened the glue.... could be good for the tough muscle meat I guess...
The chew-number-comparison made me like the video :)
That's no joke actually a great way to rate tenderness. But you don't have to go full Boyle and start with "mouth feel" though..