@@iblong9505 I want to I really want one since chefsteps started with their molecular cooking videos. . But in my country is not available. Or easy obtainable
For those asking: Meat stuff at bottom of pan = Fond Stiff Sugary frosting used on wedding cakes = Fondant Also, just FYI, this looks FREAKING AMAZING!!
I bought my Sous Vide after I saw one of your vidios, even me the worlds wrose cook can cook a good meal with Sous Vide ! this recipe is so good ! , thank you :)
I never thought to serve beef stew over rice before this video. I didn't like beef stew before I tried this recipe. Rice was a complete game-changer for me.
I don't often offer advice to you Guga, but "bourguignon" implies the use of Burgundy wine vs other reds. It's also usually served over pasta or mashed potatoes. But I really appreciate your style amd methods. You inspire me to cook! Thanks dude!
That works but it makes it more difficult to sear the meat and get a great crust without burning the flour. The old school French way to do it is to form flour and butter balls (50%/50% equally weighted) and emulsify them in the sauce at the end. You will get a shiny / glossy sauce and you can control the desired thickness.
Sometimes I do; sometimes I don't. If I have a good homemade beef stock, I rely on its gelatine for viscosity and reduce the need for using extra fat. Gluten-intolerant people will need to do it Guga's way. Pierre Follea, in this thread, has the classic French way and reasoning according to my French cookbooks.
Now you tried the "Boeuf bourgignon" now you should try the "Carbonade Flamande" it's also a french dish from the north part , beef with beer and brown sugar. We usually eat it with french fries but you can eat with rice or pasta. Just google it, it's really worth to try !
I just made this! Oh my....It is wonderful! Thank you Guga for so many wonderful tests and cooks. I just bought my 2nd Sous Vide because I use it so much I killed the first one and thankfully not in the middle of a cook!
Always a great pleasure. Fonde is the residual goo left after the mail-lard caramelisation effect of browning protein. Flouring with seasoning will gain 2fold. Browning and thickening when sauce is added. Fat from the meat with flour makes Roux.
If you are wanting to do cheap cuts. I take an eye of round roast (cheap and very tough) season it with garlic, dry beef bouillon salt and pepper, Sous Vide it for 16 hours or more. Then I slice half of it into steaks and finish them on a grill or sauté in a frying pan on the stove top. The rest I slice thin to make French dip sandwiches with the juices from the bag. I have had people tell me it was the best steak and best sandwiches they have ever eaten.
My dad loved to get bone in round steaks. My mom got the little round bone with the marrow. Also round steak is almost the same as steamship round or Barron of Beef.
Ive asked a few times for this.. Glad you made it. By the way its pronounced boorg-ing-nyaw (not burbonyawn). Its a dish from the Bourgogne region of France, or in english, Burgundy. Using a wine from Burgundy should have been your wine of choice but cabernet sauvignon (not pronounced carbonet sousvideon) Love this recipe though and cant wait to try it:D
There is nothing better than Ninja's reactions to Guga's cooking haha love the channel guys all of the people featured on the channel have great energy! Keep up the great work!
Guga, I made this several time with my dad, when I was young... Not only make it with a cheap cut of meet it is also important to use cheap wine and drink plenty of it. BEEF BOURGUIGNON was one of his favorite dishes.
First, thank you for getting me into Sous Vide. I love your channel, and bought all my stuff from your Amazon buying guide. Everything is perfect. I went with the Anova precision. I use the Anova app, but also refer to the ChefSteps app as well. I see a lot of goofy stuff in both. I don't know how folks get their recipes into those apps, but I do know that either and/or both apps would be substantially improved upon if yours were to be included. Or, have your own app made. And if it communicated with either Joule or Anova, or both, so much the better. I'm sure this isn't news to you guys, but I wanted to chime in with encouragement. You already do so much, I can only imagine you taking over the world if your presence further dominated another platform. Thank you so much for doing all that you do. I'm a disabled Navy retiree and can't stand for very long in the kitchen or at the grill or cleaning up from either. What you have brought into my life has allowed me to get back out there in a new and fun way generating superior results. I am indebted to the three of you for what you have done for me. Again, thank you so very much, and take over those apps with your superior depth and insight! V/r, Chiefster
As a french, It looks good. One good way of making the sauce thicker and richer is to use chocolate. Also I don't know why but It's generally better reheated: let it time to make jelly (in the fridge) and reheat after.
One of the videos I have been wanting to see you do, is to take a chuck roast and make it into a steak texture by doing a long sous vide on it. Or show us the best way to do it. Watch all your videos, started sous vide because of your videos. Love learning new things from this channel. Consider doing this. It would show a lot of us a great way to make an affordable cut taste great. Keep up the great work, always look forward to all the videos from both of your channels.
usually for bourguignon or daube when we sear the meat in france we do something called "singer la viande" which basically is just coating the beef with flour before searing it
I know you made tri tip before in an experiment video, but tritip is all they sell at my local grocery store and I am having a hard time doing two things: 1.) tenderizing the tritip as tritip is a tough cut of meat and 2.) seasoning it well. If you can maybe cook tritip on Guga Foods channel, that would be awesome!
I make this with short ribs. I trim them and sear the trimmings in the pan prior to the mire poix, then add a tablespoon of flour to the vegetables after they have cooked (known as a “roux”). Burgundy is the traditional wine for this, but any deep, dark red will do. This gives you the robust flavor and a thicker finished sauce. Don’t forget this sauce needs herbs... French thyme (thyme with herbs du’Provence). Store the sauce while ribs cook. This allows flavors to intensify. Short ribs at 135 for 36 hours, salt and pepper. And cooked with mire poix. After cooking, discard mire poix from short ribs and gently sear. Heat sauce and reduce to desired thickness. Transfer ribs to sauce to coat them, then serve whole, or slightly shred them in the pot to get more sauce coating. I prefer this with crispy roasted potatoes for the textural contrast, and of course, a hearty crusty bread. While French is traditional, Saloio works better to sop up this robust and intensely flavored sauce.
Guga's right, reducing the wine by half will cook out the alcohol just fine. It's far more volatile than water, and leaves the pot at a much faster rate. No need to flambè it unless you have a non-cook that you're trying to impress, because that burn-off only gets rid of 5% of the alcohol content. That being said, it was great seeing you tackle this French country classic, bruddah. For the next cheap cut recipe, I'd love to see you go Russian and use the sous vide method on beef stroganoff. Like Bourguignon, it's a stew, which means braising. And we all know that braising is a very forgiving process for leaner cuts.
I make mine very similarly, the only difference being that I cook mine at 140F degrees. 140F is high enough to melt the cartilage, but not high enough to cross link all of the proteins. This results in even jucier meat (or yoosier if its The Ninja), while still being incredibly tender. Try it at 140F (or even lower - down to 137F) and see if you don't agree.
Whatever you do in the SousVide, it's Amazing. Thanks for teach us the differents recipes.It's a great recipe Guga, Congrats! In my opinion, the red wine that you might to use is Pinot Noir and let it in the fire until the sauce or reduction get a good texture. Maybe you can add some thyme and the flavor totally change. I studied gastronomy and I made this recipe, it's one of my favorite from France. Grettings from Mexico! Saludos!
Hey everyone need some advice..... cooking dinner for my mother tomorrow. I got some a5 tenderlion( she has never tried). Should get some paddle fish roe and a fresh baguette Or just some lobster tails to go with it? Love the shows....Your guys excitement about food is inspiring. Thanks
I honestly would like to see more Brazilian dishes and Cuban dishes (Ninja's Cuban, right?) I enjoy watching the videos with my children and we are thinking of stepping out of our comfort zone and trying new food (we're picky) so seeing multiple options is amazing!
This looks delish! As a New York Jew, I’m seriously looking forward to your tongue recipe! After that, I want to see a triumvirate of videos (Sous Vide Everything, Guga Foods, and Salty Tales) dedicated to chicken tails. Butchers are more than happy to unload them, and, if properly cooked, they’re the best part of the chicken!
I really love and enjoy french cuisine but I'd recommend you trying it with some spaetzle (some kind of south german noodle). Works really well together
Guga, WOW ! This is one of the dishes I will get a sous vide system for... ! Hope you do more cuts like this to balance all the Picanha, Filet, Wagyu, etc that most of us can't afford. Thought there should be mushrooms in there, guess personal preference on that one... a good alternative is to not reduce the sauce as much, separate the meat and veg, and use the sauce in the final minutes of the rice cook to let it absorb into the rice. Try It !
Guga, perfect execution of the boeuf bourguignon, just as little tip when you reduce the sauce at the end just add 1 square of dark chocolat will help to thicker the sauce that will cover a better way the meat. Chocolat goes very well with wine sauce.
Guga, Great sous vide idea. Hadn't thought of doing this. Suggestion for next time... (1) Switch out the chopped onions for pearl onions. (2) If you are serving with potatoes do not serve over rice. (3) Leave out the rice & potatoes and, instead, serve over wide egg noodles. Cheers, TA
Guga, you guys doing great job. I like cooking, meat, steak etc. One more thing you and me have, we both have an accent. I like your videos, the simplicity of recipes you do and great taste. Keep it up good videos coming.
Glad to see you're doing more approachable meals. Perhaps you would consider a series of meals with a cost restriction l like under $30. And test how to deliver most taste and value from sous vide method. Thanks
I kept in the sous vide 16 hours, the stew was very.watery and the meat was still tough. I won’t try this with ziplocks again! Finished in the oven for 3 hours, starting at 320 for two hours without lid and then at 250 for the last hour with a lid, based on how much liquid was evaporating. I also threw in about 1/2 lb of potatoes and some extra big chunks of carrots for the last 2 hours because that’s what the kids wanted. Meat was perfect and the whole dish was delicious.
Ever try marinating meat in wine to simulate dry aging? I remember in one episode Angel tried to describe the flavor or dry age and said it tasted similar to wine. I know you tried alcohol before, but maybe it will be different with wine, or you could cook the alcohol off before you marinate it. Just a thought. Loving the vids by the way!
Will do this recipe in the next month. I have one request. I've noticed some different tastes/result of cooking somethings sous vide, and letting it rest in the fridge for 12-36 hours, and then reheating it. I have alot of thoughts based on what -I- have experienced. I really would love you to experiment for "science"! . Would love the data on that.
Absolutely! As you cook something above 136 F the cartalige melts. When you chill it in the refrigerator, that cartalige congeals into gelatin, which is infused with the meat's juices. Then, when you reheat it, the flavorful gelatin adds an incredible depth of flavor to the meat. That's why I usually sous vide my long-cooked meats an extra day in advance, chill overnight, and then reheat. Incredibly delicious!
Guga, you should try cooking Beef Cheeks the same way. The meat is sumptuous and gelatinous. Serve with creamy garlic mashed potatoes and mushrooms. It's just divine. I get them from my butcher here in Oz. Not sure how available they are in the US. Keep on Cookin Bro. Luv your channels.
Guga, you should try some Flemish stew. It's like the bœuf Bourguinon, but the sauce has brown Belgian beer in it. It's probably a little challenging to find an English recipe, but you will love it. Also: try Rabbit stew with prunes, it's delicious!
Really more Beef Stew than Beouf Bourguignon, which includes bacon and mushrooms and used Pinot Noir (Red Burgundy). Regardless of the name, it should be an excellent recipe.
Hey Guga, I know Ninja doesnt Like mushroons, but they do make the difference in this dish, also some herbs would be great, some Thyme, bay leafs are awesome too. The recipe was great by the way, thank you
Love it pot of love! Definately making this one. I make it and use London broil tuff cut but perfect, also I have afterwards added 2 different meals used cream and tried sour cream both turned out, delicious! Thank you for the recipe :)
I was going through some of old copies of Cook's Country. In the Aug/Sep 2005 issue there is a recipe for "stuff grilled flank steak" with the problem to overcome is cooking it thoroughly. I immediately though this would be perfect for Sous Vide. Please do a version.
You could try the Belgian "stoofvlees" (literally translated "meat stew") variant - which uses trappist beer... Not sure how to approach this with sous-vide though, I've thought of doing it, but the reduction of the sauce by cooking it uncovered is the tricky bit, and not sure if sous-vide would add a lot of value... (not sure it does with beef bourgignon either - but hey, here we are? :P) Traditionally this is done very similarly by searing the meat (which some people also flower, I don't) in a cast iron dutch oven, removing it, adding some butter and a ton of sliced onion and maybe some carrots, and doing a final thorough deglaze with a good trappist beer (I use St.Bernardus Abt 12). Add a bouquet garni with a lot of bay leaf and fresh thyme, add a few dried cloves, and a good amount of pepper. Cook off the alcohol before adding the meat again, add some pear syrup for some sweetness and finally spread a healthy amount of mustard on a few slices of bread, and put mustard-down on top of the contents (mostly to thicken the sauce), and let it simmer and reduce uncovered until thickened for 2 to 3 hours, stirring from time to time. Check if the meat is tender when the sause is pretty thick - don't be afraid to add some stock if it's too thick and the meat isn't ready - it only makes it better imho. For best results, let it rest overnight in the fridge, reheat the next day and serve with fresh double-fried fries.
London Broil is a piece of meat labeled in the US, which is typically flank or top round, but here it's sold and labeled London Broil. It's inexpensive and many debate on how long to cook it. I've seen anywhere from 4 to 24 hours. Shorter times are tougher, but longer times are dryer and less flavorful. I would love to see an experiment to determine the best time for cooking this. I think 4, 7, and 12 are some of the most common times that I've seen, but your professional opinion would be greatly appreciated. I grew up eating London Broil cuts for a lot of dishes because it was cheap and readily available, so I'm accustomed to buying it as a fallback for whatever dish I'm making, but it's good as a "steak" as well.
You can just use a gallon ziploc if you make sure to squeeze all of the air out first. That being said, while I love sous vide, I honestly think just cooking this in the traditional way works out better as I don't think the textures would be right using sous vide as the primary cooking method here.
Guga it looks delicious as always. Of course it has some improvment you can do on it, for example you can add a piece of dark chocolate (70% will do) when the sauce has reduced well it will give more depth to it. Also we dont really serve it with rice, if you want to try an other french dish that combines well with rice i suggest you to prepare a "Blanquette de veau" (veal dish) Google it, defenitly worth to try. Keep it up, always a pleasure to see your vids, a french subscriber.
You guys are so funny and cool! Greetings from Quito, ECUADOR! I like my beef bourguignon done in the traditional way but I was curious about the sousvide recipe. Just some good suggestions: you didn’t use herbs. It’s so important. Also you gotta use bacon 🥓. It’s part of this classic! Mushrooms as well! I marinate mine 12 hours in wine, good quality wine, the one you would drink afterwards. Then dry them and sear them. I’ll try sousvide afterwards. Use Rosmary, bacon, essential bro!
Next time you can pan the meat in flour before roasting, then the sauce will immediately become thicker. It is also common to add a little thyme and bay leaf, and sprinkle with ground black pepper when serving.
Some chefs say that flamber is more for show than anything. It's part of the old school French chefs ways to cook with alcohol, but as Guga said you can just cook the alcohol out.
Hi Guga! Thanks for another excelent video... On my own experiments I've found that even in short cooks meat develops a better flavor when seared before, even with meat as lean as pork tenderloin....
This video is the story of America. A Brazilian guy making a traditional French peasant dish in Florida and serving it over rice.
and the brazalian guy knows a korean martial art.
I wouldn’t mind being a peasant if I was served food that looked like this
With his Cuban friend
Bet it's delish
@@rn5598 was just thinking that 🤣🇨🇺
I don't even have a sousvide machine but I always watch everyvideo as soon as it comes up
oh good! I'm not the only one!
same here
Please get one. You won't regret the minor investment. Use a large pot and ziplocs: you'll get the same results
@@iblong9505 I want to I really want one since chefsteps started with their molecular cooking videos. . But in my country is not available. Or easy obtainable
Federico Lago same 😂
For those asking:
Meat stuff at bottom of pan = Fond
Stiff Sugary frosting used on wedding cakes = Fondant
Also, just FYI, this looks FREAKING AMAZING!!
I thought he said fondant as well. But now i think he said: fond on... The bottom of the pan.
The man that tastes the food is just a huge part of the channel, his reaction and carisma is amazing
I bought my Sous Vide after I saw one of your vidios, even me the worlds wrose cook can cook a good meal with Sous Vide ! this recipe is so good ! , thank you :)
I never thought to serve beef stew over rice before this video.
I didn't like beef stew before I tried this recipe. Rice was a complete game-changer for me.
Man the music alone is on point the food at this point is just a plus! I can definitely see this deliciousness on the menu very soon.
I don't often offer advice to you Guga, but "bourguignon" implies the use of Burgundy wine vs other reds. It's also usually served over pasta or mashed potatoes. But I really appreciate your style amd methods. You inspire me to cook! Thanks dude!
Since you liked beef bourguignon, perhaps you should try Coq au vin next.
Absolutely!!! Coq au vin is a *natural* for sous vide! Do it with a nice capon, which you can get at PubliX in the Miami area.
We’ve made both in the school I was signed up for culinary they’re amazing dishes and definitely a labor of love!!
Guga, I just came back from Indonesia and had Beef Rendang! You should make it! It is considered one of the most popular dishes in the world.
I agree. I missed Beef Rendang so much I learned to make it myself. It's not hard at all!
More soups and stews please, Guga. LET'S DO IT!
You sir are the Professor of sous vide. Thank you so much for your wonderful recipes.
Good video but im sure the french will cry when you serve this recipie like this :) Tongue is delicious! looking forward to see you cooking it.
Flouring your meat before you sear makes for a thicker reduction at the end. Looks good though :D
That is a great idea... never though of it.
That works but it makes it more difficult to sear the meat and get a great crust without burning the flour. The old school French way to do it is to form flour and butter balls (50%/50% equally weighted) and emulsify them in the sauce at the end. You will get a shiny / glossy sauce and you can control the desired thickness.
If you want to avoid the four (gluten), take some of the sauce and veggies and purée them and then add back to the sauce. This will thicken it also.
@@folleap start searing your meat till it has a nice colour. Only then add the flour and toss well.
Sometimes I do; sometimes I don't. If I have a good homemade beef stock, I rely on its gelatine for viscosity and reduce the need for using extra fat. Gluten-intolerant people will need to do it Guga's way. Pierre Follea, in this thread, has the classic French way and reasoning according to my French cookbooks.
Now you tried the "Boeuf bourgignon" now you should try the "Carbonade Flamande" it's also a french dish from the north part , beef with beer and brown sugar. We usually eat it with french fries but you can eat with rice or pasta. Just google it, it's really worth to try !
Guga,cook peking duck.I don't think that video would be on this channel even though I want to see Ninja's reaction
I'd love to see some sous vide Chinese food! Guga ought to try red braised pork too!
That would be pretty cool
Ooh yea do that! But it's going to be a challenge to do it sous vide. It requires such a specific process to get the right flavors and textures.
Yes please!
@@ask230 doooooeeeeeeet! FTFY
I just made this! Oh my....It is wonderful! Thank you Guga for so many wonderful tests and cooks. I just bought my 2nd Sous Vide because I use it so much I killed the first one and thankfully not in the middle of a cook!
Excellent! Glad to see some more affordable cuts featured again!
our favorite sous-vide channel of all times we have learned so much!
Always a great pleasure.
Fonde is the residual goo left after the mail-lard caramelisation effect of browning protein. Flouring with seasoning will gain 2fold. Browning and thickening when sauce is added. Fat from the meat with flour makes Roux.
If you are wanting to do cheap cuts. I take an eye of round roast (cheap and very tough) season it with garlic, dry beef bouillon salt and pepper, Sous Vide it for 16 hours or more. Then I slice half of it into steaks and finish them on a grill or sauté in a frying pan on the stove top. The rest I slice thin to make French dip sandwiches with the juices from the bag. I have had people tell me it was the best steak and best sandwiches they have ever eaten.
And I can’t afford the pricier cuts.
My dad loved to get bone in round steaks. My mom got the little round bone with the marrow. Also round steak is almost the same as steamship round or Barron of Beef.
Ive asked a few times for this.. Glad you made it. By the way its pronounced boorg-ing-nyaw (not burbonyawn). Its a dish from the Bourgogne region of France, or in english, Burgundy. Using a wine from Burgundy should have been your wine of choice but cabernet sauvignon (not pronounced carbonet sousvideon)
Love this recipe though and cant wait to try it:D
There is nothing better than Ninja's reactions to Guga's cooking haha love the channel guys all of the people featured on the channel have great energy! Keep up the great work!
This is amazing. Please more recipes whith cheap meat for everyday cooking. Thank you, you are so inspiring!
Guga, I made this several time with my dad, when I was young... Not only make it with a cheap cut of meet it is also important to use cheap wine and drink plenty of it.
BEEF BOURGUIGNON was one of his favorite dishes.
First, thank you for getting me into Sous Vide. I love your channel, and bought all my stuff from your Amazon buying guide. Everything is perfect.
I went with the Anova precision. I use the Anova app, but also refer to the ChefSteps app as well. I see a lot of goofy stuff in both. I don't know how folks get their recipes into those apps, but I do know that either and/or both apps would be substantially improved upon if yours were to be included. Or, have your own app made. And if it communicated with either Joule or Anova, or both, so much the better.
I'm sure this isn't news to you guys, but I wanted to chime in with encouragement. You already do so much, I can only imagine you taking over the world if your presence further dominated another platform.
Thank you so much for doing all that you do. I'm a disabled Navy retiree and can't stand for very long in the kitchen or at the grill or cleaning up from either. What you have brought into my life has allowed me to get back out there in a new and fun way generating superior results. I am indebted to the three of you for what you have done for me. Again, thank you so very much, and take over those apps with your superior depth and insight!
V/r,
Chiefster
As a french, It looks good.
One good way of making the sauce thicker and richer is to use chocolate.
Also I don't know why but It's generally better reheated: let it time to make jelly (in the fridge) and reheat after.
I love you're recipe with the garlic, black pepper, and just salt.
Jamás se me hubiera ocurrido meter el estofado a la sous vide... Se ve genial!! Gracias Guga!!
One of the videos I have been wanting to see you do, is to take a chuck roast and make it into a steak texture by doing a long sous vide on it. Or show us the best way to do it.
Watch all your videos, started sous vide because of your videos. Love learning new things from this channel. Consider doing this. It would show a lot of us a great way to make an affordable cut taste great.
Keep up the great work, always look forward to all the videos from both of your channels.
usually for bourguignon or daube when we sear the meat in france we do something called "singer la viande" which basically is just coating the beef with flour before searing it
I know you made tri tip before in an experiment video, but tritip is all they sell at my local grocery store and I am having a hard time doing two things: 1.) tenderizing the tritip as tritip is a tough cut of meat and 2.) seasoning it well. If you can maybe cook tritip on Guga Foods channel, that would be awesome!
I will be making this this weekend with your recipe! Soo anxious to try it. Never cooked this dish before. Thanks for these great videos!
I make this with short ribs. I trim them and sear the trimmings in the pan prior to the mire poix, then add a tablespoon of flour to the vegetables after they have cooked (known as a “roux”). Burgundy is the traditional wine for this, but any deep, dark red will do. This gives you the robust flavor and a thicker finished sauce. Don’t forget this sauce needs herbs... French thyme (thyme with herbs du’Provence). Store the sauce while ribs cook. This allows flavors to intensify.
Short ribs at 135 for 36 hours, salt and pepper. And cooked with mire poix. After cooking, discard mire poix from short ribs and gently sear. Heat sauce and reduce to desired thickness. Transfer ribs to sauce to coat them, then serve whole, or slightly shred them in the pot to get more sauce coating.
I prefer this with crispy roasted potatoes for the textural contrast, and of course, a hearty crusty bread. While French is traditional, Saloio works better to sop up this robust and intensely flavored sauce.
Love the channel, just for knowledge sake the burnt bits on the bottom of the pan is called the Fond, fondant is what you cover a cake with.
Thanks for that... I was going to call it the good stuff, but then I tried to be smart... that didnt work well...😂
Guga's right, reducing the wine by half will cook out the alcohol just fine. It's far more volatile than water, and leaves the pot at a much faster rate. No need to flambè it unless you have a non-cook that you're trying to impress, because that burn-off only gets rid of 5% of the alcohol content.
That being said, it was great seeing you tackle this French country classic, bruddah. For the next cheap cut recipe, I'd love to see you go Russian and use the sous vide method on beef stroganoff. Like Bourguignon, it's a stew, which means braising. And we all know that braising is a very forgiving process for leaner cuts.
Guga, you are awesome! There is no other way than sous vide. It's the best. Thanks!!!
I make mine very similarly, the only difference being that I cook mine at 140F degrees. 140F is high enough to melt the cartilage, but not high enough to cross link all of the proteins. This results in even jucier meat (or yoosier if its The Ninja), while still being incredibly tender. Try it at 140F (or even lower - down to 137F) and see if you don't agree.
If you have 36-48 hours that'll work fine.
prob have to par cook the veggies at that temp
@@gcs7817
Absolutely.
Veggies need 189.
Excelentísimo Guga!! Gracias por las recetas!
Whatever you do in the SousVide, it's Amazing. Thanks for teach us the differents recipes.It's a great recipe Guga, Congrats! In my opinion, the red wine that you might to use is Pinot Noir and let it in the fire until the sauce or reduction get a good texture. Maybe you can add some thyme and the flavor totally change. I studied gastronomy and I made this recipe, it's one of my favorite from France. Grettings from Mexico! Saludos!
Hey everyone need some advice..... cooking dinner for my mother tomorrow. I got some a5 tenderlion( she has never tried). Should get some paddle fish roe and a fresh baguette Or just some lobster tails to go with it? Love the shows....Your guys excitement about food is inspiring. Thanks
Guga! Make a wagyu dry aged picanha with smoked salt and black garlic! Also use the big mac compose butter! The ultimate steak! Thank me later.
I honestly would like to see more Brazilian dishes and Cuban dishes (Ninja's Cuban, right?) I enjoy watching the videos with my children and we are thinking of stepping out of our comfort zone and trying new food (we're picky) so seeing multiple options is amazing!
This looks delish!
As a New York Jew, I’m seriously looking forward to your tongue recipe! After that, I want to see a triumvirate of videos (Sous Vide Everything, Guga Foods, and Salty Tales) dedicated to chicken tails. Butchers are more than happy to unload them, and, if properly cooked, they’re the best part of the chicken!
Excellent! Love you guys, The Ninja makes my day. I appreciate you all though, it works with what you do and I LOOOOOOVEE it!
That guitar music!! OLÉ
Un abrazo, Guga
Excelente trabajo como siempre.
I really love and enjoy french cuisine but I'd recommend you trying it with some spaetzle (some kind of south german noodle). Works really well together
Great video. I would love to see your take on Ratatouille. Maybe served with Beef tenderloin.
There dish, not the rat
Guga, WOW ! This is one of the dishes I will get a sous vide system for... ! Hope you do more cuts like this to balance all the Picanha, Filet, Wagyu, etc that most of us can't afford. Thought there should be mushrooms in there, guess personal preference on that one... a good alternative is to not reduce the sauce as much, separate the meat and veg, and use the sauce in the final minutes of the rice cook to let it absorb into the rice. Try It !
This looked fantastic & a complete meal. Very well done. This is something I can afford & try.
Guga, perfect execution of the boeuf bourguignon, just as little tip when you reduce the sauce at the end just add 1 square of dark chocolat will help to thicker the sauce that will cover a better way the meat. Chocolat goes very well with wine sauce.
Guga, Great sous vide idea. Hadn't thought of doing this. Suggestion for next time... (1) Switch out the chopped onions for pearl onions. (2) If you are serving with potatoes do not serve over rice. (3) Leave out the rice & potatoes and, instead, serve over wide egg noodles. Cheers, TA
Lamb shanks, Coq au Vin and Red Cooked Pork is amazing and something that should fit very well with you guys.
Awesome and affordable recipe Chef! Looks like this one is a must try! I will be doing so!
it looks like it turned it awesome! I must try this for sure!
Yes! Lengua, please! 💖
Guga, you guys doing great job. I like cooking, meat, steak etc. One more thing you and me have, we both have an accent. I like your videos, the simplicity of recipes you do and great taste. Keep it up good videos coming.
Legend has it that Guga doesn't own a slow-mo camera. Real life just slows down for him when he cooks like a badass.
I was wondering if you’d be uploading on my birthday 😋 awesome!
Glad to see you're doing more approachable meals. Perhaps you would consider a series of meals with a cost restriction l like under $30. And test how to deliver most taste and value from sous vide method. Thanks
Awesome sear job, Guga! So hungry now...
Guga looks amazing. Can I recommend pearl onions and maybe garnish with parsley instead?
I kept in the sous vide 16 hours, the stew was very.watery and the meat was still tough. I won’t try this with ziplocks again! Finished in the oven for 3 hours, starting at 320 for two hours without lid and then at 250 for the last hour with a lid, based on how much liquid was evaporating. I also threw in about 1/2 lb of potatoes and some extra big chunks of carrots for the last 2 hours because that’s what the kids wanted. Meat was perfect and the whole dish was delicious.
Great video......how GREAT??....i almost bit my TV!!!!....great job Guga...
Ever try marinating meat in wine to simulate dry aging? I remember in one episode Angel tried to describe the flavor or dry age and said it tasted similar to wine. I know you tried alcohol before, but maybe it will be different with wine, or you could cook the alcohol off before you marinate it. Just a thought. Loving the vids by the way!
Will do this recipe in the next month.
I have one request. I've noticed some different tastes/result of cooking somethings sous vide, and letting it rest in the fridge for 12-36 hours, and then reheating it. I have alot of thoughts based on what -I- have experienced. I really would love you to experiment for "science"! . Would love the data on that.
Absolutely! As you cook something above 136 F the cartalige melts. When you chill it in the refrigerator, that cartalige congeals into gelatin, which is infused with the meat's juices. Then, when you reheat it, the flavorful gelatin adds an incredible depth of flavor to the meat. That's why I usually sous vide my long-cooked meats an extra day in advance, chill overnight, and then reheat. Incredibly delicious!
Same reason why you always rest stock and broth overnight in the fridge before reheating it for use. The gelatine releases flavour when cooled down
Yeeeah, waking up to a new video from Guga, best way to start your day :)
worrrrd
Guga, you should try cooking Beef Cheeks the same way. The meat is sumptuous and gelatinous. Serve with creamy garlic mashed potatoes and mushrooms. It's just divine. I get them from my butcher here in Oz. Not sure how available they are in the US. Keep on Cookin Bro. Luv your channels.
Make beef Stroganoff it’s affordable and it’s delicious if it’s done right. Even with a cheap cut of meat.
Guga that looks amazing! I'm definitely gonna try this. Thank you! Love you guys!
Guga, you should try some Flemish stew. It's like the bœuf Bourguinon, but the sauce has brown Belgian beer in it. It's probably a little challenging to find an English recipe, but you will love it.
Also: try Rabbit stew with prunes, it's delicious!
Cheaper cuts videos would be awesome. A nice change in content. this video rocked in quality and editing. Great job guys.
Really more Beef Stew than Beouf Bourguignon, which includes bacon and mushrooms and used Pinot Noir (Red Burgundy). Regardless of the name, it should be an excellent recipe.
Beef Bourgignon is a precursor of beef stew, just saying.
Really need to be on top of French mash potatoes.
@@Nemy005 oh, yes! Joël Robuchon's insanely buttery mash would be perfect.
Great love this ❤️👌👍
Could you add mushrooms, tomato purée then reduce after and add some double cream... Beef Stroganoff???
Much more a fan of the stew plating music than the searing music, gotta be said.
100% agree, any idea what it is?
Hey Guga, I know Ninja doesnt Like mushroons, but they do make the difference in this dish, also some herbs would be great, some Thyme, bay leafs are awesome too. The recipe was great by the way, thank you
literally spit out my drink when you pronounced Cabernet Sauvignon, that was great.
Love it pot of love! Definately making this one. I make it and use London broil tuff cut but perfect, also I have afterwards added 2 different meals used cream and tried sour cream both turned out, delicious! Thank you for the recipe :)
I was going through some of old copies of Cook's Country. In the Aug/Sep 2005 issue there is a recipe for "stuff grilled flank steak" with the problem to overcome is cooking it thoroughly. I immediately though this would be perfect for Sous Vide. Please do a version.
You could try the Belgian "stoofvlees" (literally translated "meat stew") variant - which uses trappist beer... Not sure how to approach this with sous-vide though, I've thought of doing it, but the reduction of the sauce by cooking it uncovered is the tricky bit, and not sure if sous-vide would add a lot of value... (not sure it does with beef bourgignon either - but hey, here we are? :P)
Traditionally this is done very similarly by searing the meat (which some people also flower, I don't) in a cast iron dutch oven, removing it, adding some butter and a ton of sliced onion and maybe some carrots, and doing a final thorough deglaze with a good trappist beer (I use St.Bernardus Abt 12). Add a bouquet garni with a lot of bay leaf and fresh thyme, add a few dried cloves, and a good amount of pepper. Cook off the alcohol before adding the meat again, add some pear syrup for some sweetness and finally spread a healthy amount of mustard on a few slices of bread, and put mustard-down on top of the contents (mostly to thicken the sauce), and let it simmer and reduce uncovered until thickened for 2 to 3 hours, stirring from time to time. Check if the meat is tender when the sause is pretty thick - don't be afraid to add some stock if it's too thick and the meat isn't ready - it only makes it better imho. For best results, let it rest overnight in the fridge, reheat the next day and serve with fresh double-fried fries.
London Broil is a piece of meat labeled in the US, which is typically flank or top round, but here it's sold and labeled London Broil. It's inexpensive and many debate on how long to cook it. I've seen anywhere from 4 to 24 hours. Shorter times are tougher, but longer times are dryer and less flavorful. I would love to see an experiment to determine the best time for cooking this. I think 4, 7, and 12 are some of the most common times that I've seen, but your professional opinion would be greatly appreciated. I grew up eating London Broil cuts for a lot of dishes because it was cheap and readily available, so I'm accustomed to buying it as a fallback for whatever dish I'm making, but it's good as a "steak" as well.
Looks good. Don't have a vac sealer, how do I bag the meat and sauce . ? Thanks
You can just use a gallon ziploc if you make sure to squeeze all of the air out first. That being said, while I love sous vide, I honestly think just cooking this in the traditional way works out better as I don't think the textures would be right using sous vide as the primary cooking method here.
Guga it looks delicious as always. Of course it has some improvment you can do on it, for example you can add a piece of dark chocolate (70% will do) when the sauce has reduced well it will give more depth to it. Also we dont really serve it with rice, if you want to try an other french dish that combines well with rice i suggest you to prepare a "Blanquette de veau" (veal dish) Google it, defenitly worth to try.
Keep it up, always a pleasure to see your vids, a french subscriber.
You guys are so funny and cool! Greetings from Quito, ECUADOR!
I like my beef bourguignon done in the traditional way but I was curious about the sousvide recipe.
Just some good suggestions: you didn’t use herbs. It’s so important. Also you gotta use bacon 🥓. It’s part of this classic! Mushrooms as well!
I marinate mine 12 hours in wine, good quality wine, the one you would drink afterwards. Then dry them and sear them. I’ll try sousvide afterwards. Use Rosmary, bacon, essential bro!
Next time you can pan the meat in flour before roasting, then the sauce will immediately become thicker. It is also common to add a little thyme and bay leaf, and sprinkle with ground black pepper when serving.
Some chefs say that flamber is more for show than anything. It's part of the old school French chefs ways to cook with alcohol, but as Guga said you can just cook the alcohol out.
The only channel I like the video before I even watch it
Hi Guga! Thanks for another excelent video... On my own experiments I've found that even in short cooks meat develops a better flavor when seared before, even with meat as lean as pork tenderloin....
I am trying this Monday!
That guitar play in the BG was lit AF
Guga, a tip, as this preparation is from the region of Burgundy, use a pinot noir wine
Ha! I asked for this! Thanks Guga
This is awesome!!!
As a suggestion, you should try to sous vide coq au vin using chicken thighs. I might try it!
guga food, pitmasterx and now sve ? tell me it's not the best day ever 🤣
That looks soooooooo good, man, yummmmmy!!
Love the channel! Do you have any sous vide breakfast ideas?!?
With that dish a poor man can have food like he's rich!! Keep it up GUGA . You are AMAZING!!!
Well you did it again had me yelling at my screen cuz it looked so good !
I'm gonna have to try this.
Can you find a use for eye of round?