Can you name this MYSTERY MEAT I cooked? Test your Knowledge!
ฝัง
- เผยแพร่เมื่อ 1 ต.ค. 2024
- How well do you know your meat? Today I got one that most people will not be able to tell what it is. Even though it is used in many countries here in the U.S. it is not so popular.
* Watch other Previous Mystery Meat Episodes *
1 - • Can you guess this MYS...
2 - • Can you name this MYST...
3 - • Sous Vide MYSTERY MEAT...
4 - • MYSTERY MEAT Experimen...
5 - • Can you guess this MYS...
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¼ cup mirim (cooking wine)
⅓ cup soy sauce
¼ cup dark brown sugar (or brown sugar)
1 tablespoon kosher salt
1 tablespoon peeled ginger, thinly sliced
1 green onion, sliced
½ teaspoon toasted sesame seeds
1 apple, cleaned, cored, and cut into chunks
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#SousVide #MysteryMeat #Recipe
Do Know what it is? Have you ever had it? Would you try it?
Pig feet. And no. I would try my own touch on this. Beef or mutton feet is eaten pretty often here. So might as well.
Pig feet!
DRY AGE WITH EASY CHEESE (AKA CHEESE WIZ IN A CAN)!!! 🧀
Pig trotters
100% pigs hooves. should taste PHENOMENAL
100% Pig trotters
I’m more curious how many people didn’t know it was pigs feet.
I've never ate it, seen it in person except for the time my grandma (puerto rican) bought it and never used them, but still barely saw them. It just looks VERY obvious
@@jaytrain3692 i have never eaten them either, I just see them in the stores and there all over the south East.
what are you talking about. this is obviously chicken feet
Yep, I knew from the thumbnail. It's pretty damn obvious
I thought they are known as Pig trotters?
Guga: How well do you know your meat?
Me looking down: well, pretty good
Thought the same thing
^^
Good shit.
Whoever said size doesn't matter was _hung like a gerbil._
@@charlesrovira5707 hahaha
You’ve got a lot of nerve! There I was, sitting on the sofa, content to snack on whatever food I had in the house, and you’ve got to tempt me with trotters! At this hour, the only place that I could find serving pig’s feet that would deliver in a reasonable amount of time was a Korean joint that only serves them as an entree for two people. So now I’ve got a ridiculous amount of Jokbal arriving sometime between 10:30 & 11:00 PM. I certainly hope that you’re happy with yourself!
Ppl from the Balkans be like: wtf…that’s a normal meal
I’m American, I love trotters.
broo, Hungary is not balkan, its "central europe" :D
(irony ofc)
Cantonese people too. Typically it’s stewed in a red bean curd sauce.
I ate that 3 days ago and one week before that as well. Körömpörkölt ftw.
To be honest it's quite frequent that I eat almost everything in the mystery meat series during a month. It's still fun to think of the horror some westerners experience when seeing something like this.
@@HunSlash you are right
When are you doing a collab with Guga foods? I think y’all would be a great team!
It would be amazing!
They've done that video
He already did on the Guga Foods channel. Picanha and plenty of SFX.
Lmfao collab of the century right there. 😂
Guga from Guga Foods collabing with Guga from SVEverything
"It is like a gummybear, so much kollagen."
Well that's what gummybears are made from :D
😳
Gummybears are made from Arabic gum, which comes from a certain kind of tree.
@@TheGreatestTyrone I think what they are referring to is the gelatin that comes from the pig
Pig feet. Mainly because of the many times I have watched strictly dumpling and life of Boris lol
Pig feets are very tasty!
Ah i see, you're a man of culture as well
same bro
Good *taste*
welp .. this one was easy 🥳
From the thumbnail I could already see it was pig feet. Honestly thought you'd make a feijoada with them lol
EDIT: I'm surprised you didn't flamethrower it at the end, it has a lot of skin
...and a lot of sugar. Torching it would make it bitter instantly.
Feijoada usually takes more pieces of the pork (like the ears and belly, for example), so I think it would be an "unfair" way to tackle the mystery meat.
It is called trotters (AKA pigs feet)
We usually torch, or throw it on the grill first, before marinating and slow cooking. Gives it a nice char flavor and burns off any hair =X
@@conexant51 Fair enough
Some of us laugh, but there's really people out here not having the slightest clue what it is.
Guga forgot to mention the ginger he added to the Asian style in his voiceover, so don't forget that if you're going to make these. Important ingredient.
I knew it wasnt my eyes fooling me.
Yessss he missed the ginger
I love how whenever he's making Asian food he adds someone called Miriam. Seems like she comes in a bottle.
@@JoeAuerbach she must be a really adorable person if he invites her so often.
Bruh u must be behind the scenes because he definitely added the ginger lol
Guga: Mystery meat, all Germans: Ohh Eisbein
There pig feet aka trotters
Or on Polish - racice/ świńskie nóżki
Or on México, manitas de puerco xD
@NSA in Polish świńskie nóżki means sort of meat jelly made from that meat
@NSA Sure, but I was talking about the dish :D I thought just by looking everyone would easily know that this only can be pig feet.
Guga: mystery meat,
Me who not even realize that some country dont have the same food culture: huh i eat the soup almost everyday and it in front me right now
I feel weird when I watch "mystery meat" videos from Guga, because everything he uses is like a common taco to me, eyes, tongue, brain, liver, guts, stomach, hearts, blood and a big etcetera.
Are you perhaps from South Africa or anywhere on the African continent? Because, I also feel weird, because it's never a mystery to me. We grew up eating all this stuff in South Africa. Plus, I can tell you, we make it taste a lot better, but that obviously comes with practice and experimentation from having eaten it for many years I guess.
I live in the UK, I don't eat any of these things, but I know full well what they are. >.
@@BenjaminEricksen I'm from Mexico, I think most of countries used to eat those mistery meats but with the modernity and the economic power they have acquired, leave this behind, they are more picky now than 100 years ago.
I recommend to you a video from Beryl Shereshewsky cooking liver whit recipes from around the world, it's fantastic and I feel is better to use the whole animal and not just some parts.
And as you said, years of eaten those meats, made us create better recipes for each part, when Guga cooked the liver y was like "oh, that's gonna taste like metal" because the wash over wasn't done right to me and needed a better stew.
@@tyrians Well, your country used to eat those often, even Gordon Ramsay is worried to rescue recipes and traditions related to guts and bugs, I remember a video from him cooking tripe (cow's stomach), people (even the youngest) liked it! He's a master!
People is most countries even America used to eat all parts of a butchered animal. Then when they moved off the farm they stopped eating these things and wasting them.
Guga says: Mistery meat , all Latinos: Ohh Frijoles con patica de cerdo
Frrrrr
Cosidos en aceite y salesita esta mejor. A mordida nada de tenedor y cuchillo jaja
Not Latino here, but guessing it's pig feet. Looks like it
A huevo compa
Peruvians: sarsa de patitas 😋
Guga: Mystery meat...
Russians: Suka eto zhe holodez!
Сука это же холодет? I don't know i just recently learn russian is it right? Or no
I don’t know if it’s just me, but this is general best served with rice. Oh this is so good.
Nah not just you my friend definitely much better with rice then having it plain that’s for sure
I would have paired rice too, just compliments the dish in many ways. Traditional, flavor, texture, presentation, and profile.
How do you cook this to go with rice. I've only ever had it in soups/ stews
@@whocares8584 what I do is cut the feet a little more then what guga did he did them boys whole 😂 make a soup out of it with cabbage potatoes and bok Chou over a nice bowl of rice salt and pepper is all u need imo
Yes... Definitely with rice
In Thailand it’s pretty common to find a street restaurant where they sale “kao ka moo” which literally mean pig legs on rice. it’s one of my favourite dish.
yes
Aaaaaaaarrrrooooiiii 😂
One of the best Thai foods!
khao ka moo is awesome.
I'm German Vietnamese. But I love Thai food so much.
This one is on you Guga, that stuff tastes incredible when it's cooked right.
Me after I saw the thumbnail ~ omg pig's feet!
Guga ~ MySteRy MeAt
HAHAHAHA 100%
In Poland we have a dish called "zimne nóżki" which is basically jelly with meat from pork feet and knuckles. Some people also add the veggies that the meat is boliling with. It's served cold with bread, and typically sprinkled with lemon juice or vinegar for the added acidity. It goes well with vodka, so it's one of the dishes served at traditional wedding parties.
Same in Romania
I saw a recipe from Life of Boris. Can't remember the name
very similar to how we eat it in mexican cuisine as well
@@nicolobraghini1546 It's Холодец (Holodec) - it's jelly or calves-foot
@@nicolobraghini1546 Holodets
"It does not look appetizing." Oho. As someone who eats this often it looks very appetizing to me. Very.
Korean style braised pork feet is effing amazing! you basically just eat it with lettuce and raw garlic/jalapenos.
@Jhorryn Patriarca Yes. Koreans use the feet and picnic for the plenty of meat.
@Jhorryn Patriarca yep that’s it!!!
"Looks like feet's back on the menu, boys."
The blade glows blue when porcs are close.
@@SongstaForLife That's funny.
That is one thing I have zero desire to ever try. Tongues and hooves are on my nope list. I'm very open to trying most anything but I definitely have a firm line in the sand for hooves. I can see myself POSSIBLY trying tongue at some point but never hooves. The only way I'll ever try them is if the meat is removed and I don't know I'm trying them. LOL
Here in France, it's considered a delicacy. I'm not very enthusiast on most "typical french weird dishes", i wouldn't try tongue or intestines. But pig's feet i tried on several occasion and was ever disapointed, it's very tasty, in a good way. Here we have it "en croûte" = breaded and with the bones.
As a butcher myself i enjoy watching the mystery meat video's, nothing get thrown away though, everything gets used, the only thing that gets thrown away is the little tag they put on animal ears
You can turn those into bottle openers
I spend lots of time in Czech Republic. There, they have a tradition called “zabijačka” where the whole village gets up early in the morning and a pig is communally killed and cooked. This manifests as several sturdy dishes in pubs around town, ranging from “tlacenka” (head cheese) to “prdelacka” (literally “arsehole” soup) made from ground organs.
How many days has Angel been dry aging now? 😂
Filipinos have a special dish for that, it's called, Crispy pata. It's essentially deep fried pig feet.. it's super good deep fried, the skin gets really crunchy.. it ends up like chicharon and roasted pig 🐖
“How well do you know your meat” 😂😂
🐐
😂😂😂😂 you need prayers, mate
I always care my meat at least twice a day :]
Like the back of my hand! 😉
Pigs tails are Taste surpassing good. I like to taste sometimes some wird and untypical kind of meat, and lambs testicles was also one of positive attempts. Greetings from Poland.
Can we all just take a minute and acknowledge MauMau as the ultimate Ride or Die? Respect!
Ultimate test subject
Everyone with a southern grandma :
"My time has come!"
I'm just southern... I already know
I'm waiting for neck bones!
Or a Mennonite grandma.
@@mememachine8820 Neck bones good af
You have to try doing it again. This is seriously an amazing piece of meat if done right. That colagen should all render down and what remains is nowhere near of „gummy bear” texture. It simply melts and has heaps of flavour. If it’s gummy, it’s not done right.
We call this "jokbal" in Korea (족발) it is very commonly found in Korea and cooked in a very similar way with more herbs. We usually eat it with kimchi or other Korean sides, or some people just eat it by itself and it's very popular. I personally love it as well to be honest.
I prefer chicken my friend !
Eat it with kitchen? You mean chicken?
@@홍련-e6m I believe he meant "kimchi", no?
This is 猪蹄 in Chinese and it’s SOOOO good! I love it.
guga is korean
I saw pigs feet, and immediately wondered if Guga was making soul food today. Soul-vide.
It looks like human's skin
2:01 FEEL the smell. LOL! Never change Guga :)
I think it's kind of sad that we eat lots and lots of pork/ham, but are so disconnected from the animal that it comes from that we don't even recognize it's feet.
How can someone not see what this is? Come on
Try raw pork, we in Germany eat it a lot an other thing try pork knuckle we have it roasted (Schweinshaxn) or cooked (Eisbein) in Germany
hmmmm, pork's feet and knee in a "Feijoada"... Hey Guga, do a "Feijoada" again, I would love to see a new view of our delicious dish
The only thing I would so differently would be bay leaf. Then it's pure nostalgia as my grandma made this at least once a month.
I was just about to comment the same thing! This or pork belly marinated the same way over white rice is fire.
Bay leaves are funny you don’t really notice when they’re in the dish but you’re gunna notice if it’s not haha
Boris has entered the chat
@@SangosEvilTwin the bay leaf
Smoke them
On the other channel the flamethrower was there but the signature guitar riff wasnt
Here the opposite happened
Doomsday is here, gentlemen......repent
Guga: That does not look appetising.
Omg
Me as an Asian I gotta say that it looks gorgeous and that's already better than some restaurants in my country.
Bcs u eat rats
@@chiyun2b2b2t9 ikr 😂
I'm German and I too thought that it looked awesome 😂
Guga officially graduated to being a white man. It’s sad to see.
For me it's appetizing when I already know it tastes great. I don't care how it looks. I started drooling when I saw the thumbnail.
Never had "Asian" style before, but my French grandma normally makes pig feet stew around Christmas, or thanksgiving. I'd recommend doing it that way.
Right on! This is traditional in Quebec to cook it in a stew for Christmas too!
Traditionnal plate from Lyon in France yeah
@@phizil92 We're French Canadian, so her version is probably more rustic, and less traditional. For example, she adds small meat balls to it, and don't quote me on this, but I believe she adds rabbit to it as well. I'm sure there are many versions of it. Can't really go wrong with a nice thick stew.
@@DOLBECMAD Ma grand-mere est Quebecoise. Je vie l'autre cote de la riviere ;)
@@phizil92 still traditional over here ... My ancestors are half french half English...the tradition survived!
Damn i remember my mom would cook for me this back when I was a kid. Picking off all meat from the little bones was very satisfying! I might just return the favor and cook for her a change with a little bit of guidance from the big man :)
PIKACHU!
Pretty common food for us Slavs, eh?
Do you also serve them cold with pieces of the meat and other ingredients suspended in the gelatin?
My parents used to make it all the time, served up topped with vinegar.
@@valvenator yyyyep! Exactly. My grandparents made a mix of garlic and vinegar and ate it with it!
Pig feet, I used it to make 24 hours Ramen soup last week.
Pork knuckles. We include that with the leg in a sweet, savory dishes called "Paksiw" and "Pata Tim".
Pig feet with some Louisiana hot sauce and saltine crackers.
When you’re broke, that knuckle meat hits different.
You hear me👀 Louisiana hot sauce. Yum 😋
Yassss
The correct name is trotters...
Pigs feet are called trotters
@@MysticDonBlair Its certainly a much friendlier name. I’ll give ya that.
@@MysticDonBlair We don't care what they called in Louisiana we call them what they are the feet of pigs
All you need is Louisiana hot sauce gugu 😎
Some people say the bones are the best part tho. It's like ribs with a lot of collagen. And that sauce would be amazing on some rice with all the collagen in it.
To help an unkown friend in interest here (he already asked about 13 times in a row, like he said in his comment):
Pls Guga, try to dry age beef in honey.
It was me and thank you!
Would love to see it!!
Wouldnt it just preserve it
@@memorokei that needs to be tested
Pigs feet! I'm curious to see what you do with them. I used some in making bone broth and it turned out really good. Lots of collagen, they basically disintegrated.
The correct name is trotters...
Pigs feet are called trotters
@@MysticDonBlair yep that's true, trotters is one of the designations pig's feet go by.
My favourite grocery store at home sells all parts of the pig. I used to get trotters because it's cheap but flavourful.
I love this!! In Goa we make a vindalho of the pigs feet. Also my mom salts this heavily for some time and adds this to feijoada along with some salted fatty pork. Adds a lot of collagen to the dish… Heaven!
Guga, you really have to try "sweetbread"! Its not like other inners and taste really good and is very tender
He already had a couple of videos about it
@@romannn5973 interesting! I see he did sweetbreads in the “air fryer” episode - I somehow missed that....
you need to learn the correct way to cook the mystery meat instead of treating everything as beef steak. i'm glad you did this one correct!
Eid Mubarak everyone! 🥳
To ya too buddy.
shutup
@@kinglaffey8174 you shut up kid
@@kinglaffey8174 shutup loser
@@NBA-LejonBrames Israel gonna wipe out your whole religion lmfao
Im a filipino and we are using pork feet everytime. The dish is called paksiw, it has a vinegary taste to it bc it is the main taste of the dish. I enjoy the pork feet as it has a very gummy texture to it.
I'm part chinese and I eat pork feet too, and I definitely agree with how you describe it.
The recipe featured is almost similar to "humba" which also uses pork feet, sugar, minus some aromatics used in the video
Siempre sorprendente como los asiáticos comen lo mismo que los latinos
Dont forget crispy pata, the pinnacle of filipino pulutan
I’m sure I’d love pigs feet, I’ve been craving ham hocks for the longest! I tried pigs feet pickled but the pickling changed the texture🥴
"I likes pig feets too" -the late great John Witherspoon
Growing up in Southern Louisiana we would buy pickled pig feet from the corner store 😂😂😂
West Virginia. Same! Not so common anymore, but you still have them at Piggly Wiggly type stores, save-a-lot, and mom and pops.
Here in Hungary we make a pork broth and then reduce and chill it to a pork broth jelly with these in it. Amazing stuff, I squeeze some lemon juice on it, it is a savory jelly really, we would also add smoked hammock to it.
Ah yes the mystery meat challenge - my ex was an expert at it
ouch
Are you okay mate?
Lol
My brain automatically: holly shtttt that’s an among us reference
lmao same
among us in real life
sus sus
@@spikedflowerz 😏
Ah, It makes me mouth-watering!
I can’t tell what the meat is, but I can tell this video is gonna be a banger! 🔥 (pigs feet)
You not "BLACK" if you don't know what this is😂😂😂🤣🤣🤣
As an Asian I am confidence that most of us eat almost everyday.
We have our own versions here in the Philippines, they're called "Estofado" and "Pata tim". It's a must to try them. 😁
Love those !! had them when I was a kid. My Mother cooked Pigs feet all the time!!! Amazing!!! Never had it that way only with potatoes and vegetables spices. We ate them whole, never cut them up....So,So good!!! LOL They would call it French peasant food now!!
Eventually Guga will get that lion meat
In India we eat it pretty often and these pig feets taste amazing 🤤🤤
Pig feets... I use it a lot when cooking beans (any kind of beans)... it gives an amazing flavor and texture, due to the collagen they have. Better yet if they are smoked before being added to the beans soup
Guga: "Enough talking everybody."
Proceeds to keep talking. :p
we like it French style stew here, pig feet "ragoût"
Okay, how did you not make Krispy bits with any of them?
Southern. Them's pigs feet, ain't it?
try that with kimchi and some soju. soooo good.
I wish food testers would stfu and eat the food 🍱
In mexico we enjoy it as "manitas de puerco en salsa verde"
Pig feet ez guga, didnt even start a video
i could tell you how to make it call me !!
among us meat
Pigs trotters
We call it 'jok-bal' in korea
Can you dry age then sous vide cow tongue vs. your original cow tongue?
Oooooh, yes!!
“ I have never tried this meat before”-guga
“ hopefully this version tastes better than the traditional version”- also guga
🤨
족발
Eat chicken legs 😎
Jokbal In Korea|~~
That is pig feet
"Cosido" is a Dominican stew made with pigs feet
Try it out Guga!!
Edit: Google, "cosido dominicano"
Guga!! Try making the Filipino dish called “crispy pata” it’s AMAZING and because you’ve made great porchetta you’d probably make this bomb too
That's pork trotter/pig's feet. In our country the Philippines, there are 2 popular ways of cooking that:
1.Deep frying
2.Braising
Pig feet
Pigs trotters... If you say "pigs feet" you think you're not wrong but you actually are because different animals have different terms that identify them, birds have talons ducks and so on have webbed feet... Remember, it sounds crazy to say, but it could be the difference in a pub quiz that could get you the victory
You should cook it like chicharones! In the Philippines we call it Crispy Pata. But we include the ham as well
Guga, have you watched Marco Pierre White cook pigs trotters - Pierre Koffmann?
That is called "patita de cerda". In Panama and the caribean we cook it in a pressure cooker and after we add lemin juice, onions, aji chombo, cucumber. Its like a ceviche.