I've been using PEPPER Wrong all this time? WOW, Really!
ฝัง
- เผยแพร่เมื่อ 28 ก.ย. 2024
- We all use black pepper with steaks, but so many people have told me I am doing it completly wrong so I ran the experiment of using black pepper before, after sous vide and after searing to find out which way is the best way to use it when making high end steaks.
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#Steak #SousVide #Pepper
You torture your neighbors with the smell of steak. They mow the lawn during your video shoots. Payback, Guga. Paybacks.
Grumpy Grunt the smell of steak is never torture more like a treat 🤔
Doctor Kurwa torture as in making them jealous
@@thomasshelby1890 Only if you get to eat some after smelling them all afternoon. If Guga is cooking steaks on the other side of the fence all the time but doesn't share...
Unless, his neighbor is Project Farm conducting an experiment "Can you use Beef Tallow as engine oil for your lawnmower?"
He's already done one with Bacon Grease and that worked Ah-mazing!
Bro burning the pepper to a crisp and let the smell cover his entire garden is a good and evil revenge
I believe due to the fact that the pepper flakes are adhering to the steaks during the sear, the heat does not only increase the temperature of the pepper, but of the steak as well. This means that even if the pepper alone burns after 2 min, it'll take much longer for it to burn on the steak as heat is drawn into the steak as well. This prevents the pepper's temperature from reaching the burning temperature. This is similar in concept to trying to pop a water balloon by burning it.
I love this answer and the analogy. It makes a lot of sense.
Also the fat and oil will emulsify it and cause it to be able to cook for longer, not burn. This is even true when cooking other items such as garlic or onions for dishes, the oil is key for making it able to cook longer, without it it would just burn. It would be good to see what happened and differences if he cooked the peppercorns in oil too.
all of your replies are smart, u make me proud ;)
also note that the sear guga is putting on is a lot stronger than most would in other countries around the world
I agree. I also think he could have tested more thoroughly for the folks that sear differently.
I suspect a sear using broiler / IR / indirect heat might result in a higher temperature of the pepper.
Imagine if the neighbor has a mowing channel, like they're both just filming at the same time.
🤣🤣🤣🤣 facts .. Best comment ever... His neighbor like I wake up early and cut the lawn like this... Mean while guga in there cooking steaks n shit 🤣🤣🤣🤣
Fucken A 🤣🤣🤣
@@skinie26 *siiiip*
His Neighbour is @LawnTips
Mow everything
"I dry aged my neighbors lawn mower for 30 days.... and this is what happened..." need this video next kthx.
"I dry aged my relatives for 30 days...and this is what happened..." * censured video *
" I sous vide my neighbors lawn mower for 3 hours " ....
Rember to remove the outside
lets dew et
I know it doesn't look good now, but watch this
Unpopular opinion: when guga pan sears the steak, it looks better then when he uses the heat gun...
Popular opinion unless he finds a way to make a butter flamethrower
I'll take pan-seared steak over grilled/heat gun steak anytime
@@ham856 some might take that as a challenger.
and even i can see how it would be possible.
just attack a spray underneath that sprays fluid butter XD
Agree. Pan seared adds a lil somthing-something.😋😍
Absolutely
The guy in the middle reminds me of Goldberg from The mighty ducks. 🤣
Goldberg was the funniest in dat ducks movies
The actor got arrested look it up
Goldberg is a method head in yuba city
I thought he looked like Seth Rogan lol
Goldberg looks like he’s 70 years old because of all the meth he smokes.
I want them to play the sear music when I’m cremated
(I didn’t come up with this comment but I always laugh when hearing the searing music due to the OP)
😂😂
Get Guga to give the eulogy at your cremation. He will say "I know he don't look that good right now, but watch this!" ;)
@@stefanl5183hahaha medium rare human asss 😂
Cooked pepper tastes different than fresh pepper, just like anything else. For me, I do both before and after the sear to really get the balance I like.
I'll use both fresh and roasted garlic in my cooking, too. Same concept: If you're only using fresh stuff, you're limited by its pungency and can't get as much flavor without being overwhelmingly hot.
Good technique. I do something similar when i'm cooking for instance breakfast potatoes, reserving some of the garlic and onions for part way through the cook. The early onions are soft and sweet and the garlic deeper flavored and mellow. The later onions are brighter and have more texture and the garlic stronger. Having all of that together adds some nice complexity to the dish.
Damn Sam really knows his steak i love how he isnt pretentious but at the same time very on point on his assestment.
I use ground black pepper to marinate my steaks as the cracked/grinded pepper burns instantly when searing on a high heat with a cast iron pan. I grind fresh pepper on after cooking in the resting period
Honestly, I'm not even here for the actual advice, I'm here for the delicious food
Im here for guga!
actually
I like how you took into account the preparation by doing the same thing for each steak. That's why I follow you. Good work!!!
You loose a lot of pepper during the cooking process so the 1% ratio is likely way too much
That's the point, though. He only wanted one variable in the experiment, to see how a steak changes based on when the pepper is added.
This should have been factored in. Of course they’ll taste a lot more pepper because there is 0 loss of pepper in the third case. Great point.
Season to taste, that fresh pepper steak, had to much fresh pepper, would like to see the same test,
with less fresh pepper.
I think so too so I add a bit extra due to this. I also add a tiny bit in the end, not as if you are fully seasoning but to account for the lost ammount :)
You are so right!
Hi...as a French Trained chef I was taught season first with salt and white pepper...season with black pepper after cooking...
Cheers
Geof
That's interesting. I absolutely love peppercorn seasoning. So for the best flavor for me I should add it at the end.
Even when I grill, I've never tasted burnt pepper on my food.
Unless you're absolutely coating the steak in a thin layer of pepper, you're fine. Any difference is in the mind, or unless you prefer a strong, freshly cracked pepper taste
I’m oldschool and salt and pepper before the grill and also I’ll never get into the souve water bath thing. My grandfather would take me to hunting camp and id disappear if I ever did some (Gay) $hit like that in his words. He’s passed now but my generation was Taking a bite of a deer liver fresh while skinning and dressing a deer still warm after kill.
Souve is probably awesome but I like to keep In group preference traditions and cook on open flames while camping in the Rain style of life.
Cheers from a Leftist Sewer
Olympia WA
@@PacificNorthwest360 Wow. Congrats?
Way to be closed minded and carry on the tradition of bigotry (your grandpa, idk about you) and ignorance.
Edit:Why try something new? Tradition.
But you use that phone tho. You are on the internet tho.
🤦♂️
Firghtening Truth
I 100% agree with you, I’m not fond of liberals either.
Cheers to you and your family
Olympia WA
@@firghteningtruth7173 Guess what soyman? Some people care about tradition. Also, its perfectly normal for a real man to be disgusted by homosexuality. Go cry somewhere else.
I use a sharp knife to slash-cut the dry surface 1/4" deep every 1/4" both sides. (lots of parallel cuts). I then rub salt, fresh ground black pepper and crushed garlic into the cuts, folding the meat to open the cuts. All the flavour is then below the surface. Wipe dry, brush with oil and sear. Add more pepper when cooked if required.
It's all about conduction. When the pepper corns were alone, they burned. There was nowhere else for the heat to go. When they were on the steaks, most of the thermal energy was transferred into the steak. This keeps the pepper from burning... up to a point.
Absolutely right!
I must say your crust and sear looks much more appetising done in a pan than with char marks on your BBQ Grill. Plus no cancer causing flare up burnt bits.
Pepper scorches at 450 F. Most people are not using sous vide to cook steak and using your grill, you will be exposing the pepper to temperatures over 450 F. for 3-4 mins. per side.
Good video Guga, I never believed the pepper burns if used before, experience told me otherwise... I often add pepper afterwards as well.
I love cooking and do 90% of it in our house and have cooked professionally years ago. I love this channel always great content and he really gets into food. Just like me.
what if you didnt sous vide? I think that is the problem since most "common" ppl just cook it on the pan or grill..
Wouldnt it just have more water in the texture= harder for the pepper to burn?
@@zengara11 but you cook it longer, I doubt it would burn but maybe some people cook their steaks to well done and burn it that way, if they do they deserve burned pepper
Anyone use longain (not sure of the spelling - no not longan fruit) peppercorns?? They’re soooo good. Unique and very aromatic. They look like tiny blank young pine cones.
thank you for being scientific on the Pepper measurements! Long time viewer here - very much enjoying your learning and proofs - I knew you were great, but I admire your commitment to the continuity / viewers. Guga!!!!!! Time and weight. This is how we get real results
I love when Guga says "wundaful"
Use herbs and spices and fruit skins and such to your advantage. When grilling or smoking meats, throw a large handful of your outdated spices on the coals. I actually have a plate in my kitchen where I place my lemon peels, hot pepper cutoffs, the stems of fresh herbs. When I am going to grill or smoke meat, right before I put the meat on I will cover the coals with a hefty amount of these things and then put the hot grill plate back on along with the meat.
Caution though! I love to put a large handful of crushed red pepper on the hot coals. Be prepared to have temporary asthma if you inhale this smoke.
I have liked this 47 seconds in, because I feel Guga speaks the truth, always.
Well you need to take in to account as well that for the steaks that you cooked with the pepper on before searing, some of the seasoning gets washed off in the pan as you cook it as well.
I don't think adding 1% of pepper equals to the same amounts afterwards because some get lost in the pan when searing, so there's more pepper in the third steak that was seasoned after searing.
For me, cook the steak with pepper, but I also like to crack a small amount (much less than 1% uncooked weight) of fresh black pepper just before eating, to get that extra bit of fragrance and pungency that you only get like the minute you crack open the peppercorns.
I like to put pepper at different stages of a cooking. Here it could infuse like in steak 1 and bring a fresher taste after searing as in steak 3.
Great vid, bro, watch your audio levels as they are peaking and distortion is occurring.
Im always watching these video. Either i have a better idea or i get ideas or i add my own on top of ur exciting recipe . Thank you
This is already one of the most scientific and well made videos ever. Awesome job on the pepper distribution!
Awsome knife collection. I assume they are Japanese steel? I have a set of Kai Shun that I absolutely love, like any well-made product, you cannot go back to cheap stuff ever again. Your collection is massive!
but with sous vide u get a layer of moisture on ur pepper that stays in the pepper corn even do u drye it u get it perfect so that pepper does not burn when u do it this way
never had an issue with fresh fine ground pepper rubbed into steak before cooking
There’s supposed to be a non pepper seasoned steak so you can really examine the difference between the cooked pepper and the non seasoned and to know if the pepper flavor is gone or not
They chose not to have a control this time bro it’s whatever
Another great video, thanks for sharing.
During the sousvide, the pepper gets saturated with the steak juices, which maybe makes them temporarily fire retardant.
Excellent experiment! Thank you.
From what I've learned, the reason you salt your steaks is to reduce the bitterness that comes with searing, so by that logic it also reduces the bitterness of burning the pepper. You could check the difference by just seasoning with pepper and leave out the salt.
But you wouldn't cook without salt
Excellent video and experiment showing pepper taste “before and after”...
Now we know!
"I like it worse" - That's what she said.
great video, personally I didn't like the camera angle switch so much in the results part.
I cook stuff on the pan with pepper for a long time and it’s still fine.
I think the pepper on the one with the good crust leeched oils and coated to help create the crust, the second was a mixed mach of 1 and 3. and 3 was more heat of he pepper whit the steak.
Say, just a thought... Ive been experimenting with olive old creating some assume savoy extracts, like Ive seen in previous videos. I have some such as lemon, orange, limb, and off flavors like coffee, rosted ground peppercorn, and a verriety of chilies. you should look into that again, maybe try some complex mixes like ca jun or Italian and mediterranian, corribian effused oils.
What’s the searing music
I've been asking about that since last August with no replies Guga or help from other watchers... so, good luck. He does have a link to the website he uses below the list of items he uses.. I had no luck with that..maybe you will.
Basically you can save a shitload of pepper (and most other seasoning) by adding it at the end. People think if you add it first it will get deep into the meat... it doesnt, all that happens is it falls off when you cook. Although an argument can be made its more even because of it dissolving in oil and the oil coating the meat evenly instead of uneven grains of seasoning.
The contact with your steak will keep the pepper much cooler than just sitting dry in a hot pan.
i have never cooked a steak with garlic powder or pepper first, because I knew they would burn and change the flavor. I prefer just salt first, pepper and garlic after.
Putting pepper outside of the pan is probably still relevant for restaurants where they cook steaks on a grill that stays hot for hours. there would always be spare pepper left to burn.
I teach this in Culinary school! If cooking with high heat season with pepper last/ later. :)
Needs less pepper after the sear because the steak loses some of the pepper during the cooking process so the "after the sear" steak has more pepper on it, hence the much more prominent pepper taste.
Also I read somewhere (not sure if it's true but it does make sense) that you get used to the burnt taste so maybe you should try it for a period instead of just once to see if that changes anything.
And how about doing a test where you cook the steak without sous vide to see how the pepper does if you cook the steak longer.
Also when you put pepper on food that's to be eaten immediately the pepper should be toasted before it's put in the grinder.
I know nobody does this. But roasted spices are generally the proper way to use them, not raw.
I think some of the pepper is likely to be lost during a sear or during the sous vide. That is possibly why no. 3 tasted like it had more pepper even though each steak received the same amount of pepper.
There would also be a difference between sear on a bbq with flame and sear in a pan.
Excellent test! I've heard this about garlic but never pepper.
so basically the results are that it's a matter of taste. I would say that by having some pepper on the steak before searing you get some pepper *in* the steak as well as *on* it. Same thing with salt; you salt it before so you can get some salt into the steak. You can always add fresh pepper when you eat it.
You should try roast the peppercorns first then mortar/pestle the peppercorn then add to steak after sear.
The 3rd steak didn't leave any pepper behind (in the oil).
Pepper burns in a dry pan faster than in oil.
When I get a good quality steak I always fire up the charcoal grill good and hot. Salt and pepper about a half hour before. I’ve never noticed a burnt taste to the pepper 🤷🏼♂️
I think guga is like the backyard scientist except his vids make me hungry
⚠️ Chef Jean Pierre who has a nifty TH-cam channel (outstanding meals with a French flare made easy) ... heats the searing pan to 350 F. Using a laser measure, then applies the salt and pepper cladded steak onto the steak and into the pan, NEVER moving it till it’s seared, flips it and places the whole steak in a 500 F. Oven for about 5 minutes. The point is, at the right temperature the pepper gets sweeter.
Do you only use regular black pepper for your steaks? Have you ever used Grains of Paradise (Alligator Pepper) or Cubeb Pepper? They have a nice deep and woody flavor. I’m curious as to how it would make the steak taste.
Guga, this is a special day! For the first time in my life, I'm actually eating stake, while you cook stake. Un abrazo desde México hermano!
What a great experiment, thumbs up!
What kind of oil do you use?
Fantastic video.. I learned something about my favorite spice. Gonna try this.
So Almazan Kitchen uses one Clever to cook all his food while you have an arsenal of knives on your wall lol
Lmfaooooo youtubers are so sensitive about background noise. Wouldnt have heard the mower unless I had headphones in at full volume.
heres an heads up , season using scotch bonnet as opposed to black pepper before you cook for devine flavour
2:52 "salt and garlic PEPPER" xDD
I don't put anything on my steaks before I cook them. Salt and pepper after.
That was a very soothing yet cheerful background music
You could use bread to pet your Stake dry, that way you can eat really all these juices.🤯
Dry age steak in mustard and a pork loin in mustard
Pepper on your steak only burn when you cooking on high heat inside or directly on your coals out side
I thought finely ground pepper would burn quickly. I always cook on medium high to medium heat. Still scratching my head, but I never got a whacky taste!
What if you do the exact same experiment but instead of pan searing you use a blow torch or charcoal or something that is actually burning?
Do you have an experiment with nude steak only salt and then salt and pepper comparison to really know what the steak tastes like? That be interesting to see.
Do you have any recommendation for cutting steaks evenly? mine keep being uneven and cooking/searing sometime is difficult.
i came to the conclusion that its best to season the grass seeds that turn into wonderful greenery before the cattle eats them
I'm not a cook, but my dad told me long ago pepper is for the dinner table not the kitchen.
I want to get your opinion about liquid smoke and Sous Vide? I have been experimenting with bringing but I have never used liquid smoke. I have had some friends suggest using liquid smoke in a brine but I have no idea on how long to brine. What is your opinion?
Guga also puts garlic powder on his steaks before cooking which is another big NO
Have the same plates, broke one, 20 to replace, good job.
We always season with some pepper before and some after its cooked for the best of both worlds!
Wow, very nice to see Sam on here :) Please have him more often, he is downright awesome!
90% of people put pepper on steak before cooking. Probably 99% dont cook steak sousvide. You cant cook a steak sousvide and say pepper doesnt burn. Most people fry a steak each side for 3 mins or longer. Pepper burns. Just put pepper on after its cooked. Simple really. I learned this a while ago and its a game changer.
What oil do you use to brown the steaks, is that vegetable oil or olive oil ?
Toast it then add it.
What kind of oil did you sear the steaks in this video?
Anyone who thinks that Guga dosen't know what to go with black pepper must be a new subscriber. Next people are going to say that you don't like garlic powder or salt... sheesh.
So, if you want a fresh pepper taste, just add pepper after the sear, but use less than usual.
Great steak, great steak...😅 amazing steak.
Thanks for the experiment. Never thought such a small detail of pepper would make such an entertaining video. Well done sir 👍
What about searing it half way and then adding the pepper?
I pepper before and after just bc pepper is great
What kind of oil did you use to cook the steaks?