I love how Guga just expresses himself in his experiments and how he loves food. I don't know this man personally but I was a chef for 20yrs and stopped but he gave me my passion back and keeps me sober. Almost 9yrs strong 💪
7:14 Sweet & Sour Beef exist but not Steak cuts. My family has been using Chicken, Pork, or Beef in our Sweet & Sour Recipes since as long as I can remember but usually it's Pork or Beef Shoulder or Tender Loin and not a New York Strip / T-Bone Steak Cut. We also just use All-purpose flour, salt, and pepper for the batter. Just 3 ingredients for the batter since most of the flavor will be covered by the sauce as well as the umami of the meat.
Use palm sugar and honey instead of white sugar and replace the ketchup with tomato paste. A bit of dissolved cornstarch is needed to give it better consistency.
"I think that I prefer that one... [Y]ou have the flavour of all the veggies you decided to put on that." - The Body Snatcher Who Has Replaced Angel (Aug. 2024)
Working as a chef in a Chinese restaurant each restaurant has their own recipe for sweet and sour sauce. The recipe I know has everything Guga used and then some citrus fruit juice with it and pineapple juice. My own version I use fruit punch and pineapple juice. But it still works the way Guga made it
Thanks Guga, I’ve been watching a lot of your old videos trying to find the exact measurements for your sweet and sour sauce and you finally shared it, seen where you’ve made it before and said what ingredients but never the measurements till now and I thank you.
A different use for sweet and sour sauce: a basting sauce. I brushed on several layers followed by a crust of sesame seeds as a I was finishing a smoked pork loin.
Hey Guga i wanted to say Thank you for teaching me on how to make Sweet & Sour Sauce. I just made some a few moments ago with battered Chicken Fingers. I had my mom try some of the sauce and she was surprised to the point that she wants me to make her some more so she can take it back home to Boston. I'm a Hugh Fan and i wanted to say Thank you. the dinner i made came out really good and my own mom told me i should i have studied to be a chef. I'm more the IT guy myself instead. Once again Thank you. Your Fan Mike M from Las Vegas. Nevada.
That sous vide steak is the most perfectly cooked steak I've even seen in real life or a video. Bravo and OMG I wish I could eat that right now even though I just ate and am full.
I'm just happy Guga still uses the same "Watch This" music from the OG videos. As a long time watcher of Guga, I appreciate that. I'm hoping one day we can get a "DEEEEEEEEEEELICIOUS BROTHA" in the videos as a guest. If you know, you know!
I use the corn starch trick in the sweet'n'sour sauce. It's especially helpful in keeping the a thick coating on the sweet'n'sour chicken. Plus, it slows down the absorption of the sauce into the crispy breading. Also, I add about 3 tablespoons of baking soda into the flour and cornstarch. That causes the breading to form a very thin, super crispy shell while it fries. That does even more to keep the sauce on the outside, and makes the crunch perfect. If you can tap a nug with a fork and it sounds hollow, you know they're perfect. After that, there's only one thing left to do...
Eel Sauce would be an interesting experiment, get sweet and savoury. I usually would use it in a basting method on grilled chicken, but considering the ingredients could be a good marinade as well.
A better sweet and sour sauce for steak is a gastrique. A french sauce that you make by first taking 10g/ml of sugar of your choice (I like maple syrup) and heating it to a simmer, then add the same amount of vinegar of your choice (you can you any, but I like plain distilled vinegar) and once both have combines and reduced slightly, add 100ml of beef broth (preferably one you made by roasting the bones if possible), then cook it and reduce it until it's a little sticky.
Sweet and sour sauce is normally made with pineapple juice in the uk, also guga use potato starch instead of corn and you will have a much better result in consistency after some time
I have been eating steak with sweet and sour sauce for as long as I can remember. I also agree that it is better with breaded steak but, it is a good change of pace on a regular steak as well.
You need to do the balsamic vinegar method. Cooking your thin slices of beef in pure balsamic vinegar in a simmering steam sauce pan. The vinegar cuts down the fatty taste, while the balsam grape sugars sweeten the meat. This is like the cevice citrus fruit acid ph cooking for fish meats.
Sweet and sour like that i almost akways use pork for. It just comes together better than chicken. Nice pork loin, choppef, dredged, then shalliw fried. Set the pork aside. Toss veggies into the same pan. Saute. Set veggies aside. Sauce and slurry to thicken. Toss pork into sauce and re-add veggies after heat is off. Lets the veggies keep a better vibrancy and contribute flavors better. Or just do yhe whole thing as a kabob...yum
Deep fried crispy shredded beef with sweet & sour sauce is one of my go to Chinese takeaway dishes. It can be a bit chewy coz they always overcook it but it sure is tasty. Yours looks insanely delicious. I'm well jell.
Best sweet & sour sauce I ever made, I threw together ketchup, canned pineapple, balsamic vinegar, a little brown sugar, salt, chili flake, and watermelon juice. Yep, I actually juiced a watermelon and froze the juice into cubes. The watermelon adds this wonderful lightness to the sauce, making it seem very summer-y, if that makes sense. And the leftover juice cubes? Outstanding way to chill and flavor any drink, including smoothies.
RELATED: I made this sauce to try and salvage some mishandled short ribs one of my wife's clients gave her. He'd just gotten a new sous vide machine, and while he set the temperature right, he didn't understand that for short ribs, you needed to give it more than 2 hours to break down the connective tissue and render the fat. So I sliced these sad hunks of meat into strips, sauteed them in a mix of olive and sesame oil(that's a trick I learned from a Hong Kong chef) to get a nice sear, then started building my sauce and added a little water to it, braising the meat in it for a half-hour. Had that over rice, and it was fan-tastic.
In Chinese cooking do not forget the Chinese cooking wine..... Hehe,that's the secret..... To make it even better, you should've put gochujan and bit of fermented black beans..... MMMwahh!!!!!
This isn't the Ming Dynasty. Day old rice is a compromise for those who struggle to cook fried rice properly. It takes skill, so they do this instead to ensure they don't mess up. Pathetic.
Alright, I've watched this channel for several years. Always love the content. One thing I wanna say though... it's time for Angel to get over the 'no veggies' thing. Lol time to eat like an adult as my parents once told me. Fo real though, keep up the great content guys!
I worked at benihana as a Teppan chef, and that is exactly how they make their version of the egg fried rice, the only thing you missed was black pepper.
Good looking fried rice Guga. Next time add some dark soy sauce and you'll have a St. louis style fried rice. I was surprised how dark your rice was when you didn't mention the dark soy.
Ingredients: Steak or chicken Onion Pomegranate paste Ground walnuts Parsley Tarragon Cilantro Savory ( Hurb) Serrano Peppers Instructions: Peel and wash one onion, then grate it finely. Grind the walnuts using a food processor or crush them with a mortar and pestle, and add them to the grated onions. Add the pomegranate paste to the mixture as well. Wash the herbs and finely chop them, then add them to the onion, walnut, and pomegranate paste mixture. If desired, you can also add some pomegranate juice to make a thinner sauce.Persian Northern herbs are specific to this dish, and using local herbs in Kebab Torsh will give you a delightful flavor. Grate some garlic into the prepared sauce and finally, add the Serrano Peppers. Soak the meat pieces in the sauce, cover the container, and let it rest in the refrigerator for at least 24 hours. The longer the meat stays in the sauce, the more flavorful it will become. You can also grate a kiwi into the mixture to make the meat more tender ( By adding kiwi, let it rest for 6 hours, not 24.). I hope you try it
Nah, I'm Korean and rice is basically a side dish. We have a lot of side dishes, and rice is more main than those side dishes, but it is less main than something like a Jjigae.
Have seen a different sweet and sour sauce recipe. I wonder how it would taste with steak: 200ml pineapple juice 100g light brown soft sugar 4 tbsp tomato ketchup 2 tbsp soy sauce 3 tbsp rice wine vinegar 1 tbsp cornflour
Chinese Indonesian speaking here, the sweet & sour sauce that is used in this video is indeed a staple in Chinese cuisine here because it's very versatile (Fish, Egg, Crab, you name it) and used in most dishes Usually made by heating Ketchup, Vinegar (or Lemon for healthier option) and Rajarasa (Soy based Savory Sauce). The chicken dish is called Kolokee (kee means Chicken in Native Chinese Language)
Most Chinese restaurants I've been to, use a very similar red sweet and sour sauce. There was one small place, in the corner of a shopping center, run by a Chinese family that had an orange Sweet and Sour sauce that tasted different that was my favorite. Unfortunately, the parents were ready retire, and the place closed 20 years ago. There is one place in town that is closer to it than any other I've ever tried, but it's not the same.
![Apçi Ve Basur | Sahil [YS Dublaj]](http://i.ytimg.com/vi/WwoRVuUYDDQ/mqdefault.jpg)
![[LIVE] : ONE ลุมพินี 87 วันนี้!! คู่เอก "ก้องชัย vs โชคปรีชา"](http://i.ytimg.com/vi/YN6e7HVnekw/mqdefault.jpg)
I love how Guga just expresses himself in his experiments and how he loves food. I don't know this man personally but I was a chef for 20yrs and stopped but he gave me my passion back and keeps me sober. Almost 9yrs strong 💪
Great to hear, that's awesome!
"the sweet is like sweet but it is sour"
-Guga
Using 100% of his brain
Where is the oyster sauce guy?
Guga said he will do it
He died from a broken heart
@@tinahalder8416 i Hope he don’t
He got dry aged in oyster sauce
He dry aged himself
7:14 Sweet & Sour Beef exist but not Steak cuts. My family has been using Chicken, Pork, or Beef in our Sweet & Sour Recipes since as long as I can remember but usually it's Pork or Beef Shoulder or Tender Loin and not a New York Strip / T-Bone Steak Cut. We also just use All-purpose flour, salt, and pepper for the batter. Just 3 ingredients for the batter since most of the flavor will be covered by the sauce as well as the umami of the meat.
Batter needs liquid (usually milk and water) flour/salt/pepper isn't batter.
@@BatCaveOz I'm pretty sure it's implied they're doing that my guy.
Use palm sugar and honey instead of white sugar and replace the ketchup with tomato paste. A bit of dissolved cornstarch is needed to give it better consistency.
I love when Leo gets the day off!
"I think that I prefer that one... [Y]ou have the flavour of all the veggies you decided to put on that." - The Body Snatcher Who Has Replaced Angel (Aug. 2024)
Looked for this comment
Way to sneak veggies in the fried rice for Angel!
Working as a chef in a Chinese restaurant each restaurant has their own recipe for sweet and sour sauce. The recipe I know has everything Guga used and then some citrus fruit juice with it and pineapple juice. My own version I use fruit punch and pineapple juice. But it still works the way Guga made it
I love how you put the measurements already in your video. I somehow learned how to cook meat and side dishes by watching your channel. Thanks Guga!
Look at Angel being all descriptive and detailed like somebody else we know.
I shall eat my pop tart while I watch.
😂😂😂
Tell me why I read that as poop tart 😭
Cinnamon brown sugar all the way
@@Zac-ls6hn amen
Thanks Guga, I’ve been watching a lot of your old videos trying to find the exact measurements for your sweet and sour sauce and you finally shared it, seen where you’ve made it before and said what ingredients but never the measurements till now and I thank you.
A different use for sweet and sour sauce: a basting sauce. I brushed on several layers followed by a crust of sesame seeds as a I was finishing a smoked pork loin.
That looked amazing!! Great job Guga! 😁
Everything Guga makes looks on point!
Dryage in oyster sauce!!!
Dear god he’s still here.😂
@@bradbixler-f5c im not him but covering for him 🤣🤣
Ffs dude, get a life.
Relax bro he's doing it
Love the passion
i like the increase in quality in this video, the shots were really good
Put some Chilli in with the battered steak and you have Crispy Chili Beef.
Never allowed to change that searing music Guga.
Loved it since you first started making videos 🥰🤣
Is it me or is there too much saturation in this video? :D
Brother when I say my room was red from the screenlight, looking at the windows from outside must looked like I had something romantic going on
Guga! You, sir, are one heck of a chef. This is so fun! Thank you for the videos!
Uncle Roger is going to flame you for the Jalapeno in the fried rice.
Jalapenos are one of the best ingredients for Chinese food
@@cupobug Green chillies and jalapeno are not same breed blud...
@@bellpuggoyle3273 Did I say anything about green chilies?
Haiyaaa, why add carrot? Vegetable taste like sad. Everything correct except the carrot. Uncle Guga what you doing?
He’s going to roast him for the whole thing lol
Guga remember uncle roger doesn't consider fried rice a side dish.
Most of Gugas side dishes cannot be considered side dishes
@@kevinroth2900 True, so true.
Hey Guga i wanted to say Thank you for teaching me on how to make Sweet & Sour Sauce. I just made some a few moments ago with battered Chicken Fingers. I had my mom try some of the sauce and she was surprised to the point that she wants me to make her some more so she can take it back home to Boston. I'm a Hugh Fan and i wanted to say Thank you. the dinner i made came out really good and my own mom told me i should i have studied to be a chef. I'm more the IT guy myself instead. Once again Thank you. Your Fan Mike M from Las Vegas. Nevada.
That sous vide steak is the most perfectly cooked steak I've even seen in real life or a video. Bravo and OMG I wish I could eat that right now even though I just ate and am full.
I'm just happy Guga still uses the same "Watch This" music from the OG videos. As a long time watcher of Guga, I appreciate that. I'm hoping one day we can get a "DEEEEEEEEEEELICIOUS BROTHA" in the videos as a guest. If you know, you know!
Uncle Roger rubbing his hands and warming up for a react as soon as the rice was mentioned.
~sees fried rice, waits for Uncle Roger~
I use the corn starch trick in the sweet'n'sour sauce. It's especially helpful in keeping the a thick coating on the sweet'n'sour chicken. Plus, it slows down the absorption of the sauce into the crispy breading. Also, I add about 3 tablespoons of baking soda into the flour and cornstarch. That causes the breading to form a very thin, super crispy shell while it fries. That does even more to keep the sauce on the outside, and makes the crunch perfect. If you can tap a nug with a fork and it sounds hollow, you know they're perfect. After that, there's only one thing left to do...
Guga said he's going to dryage a steak in oyster sauce in the comment section of a previous video.
Sweet and Sour sauce has been a staple on my chicken since forever, it's just that good..
My boi Guga hit them test clicks like a pro before serving.
I Love Sous Vide Everything Videos 🖤
Eel Sauce would be an interesting experiment, get sweet and savoury. I usually would use it in a basting method on grilled chicken, but considering the ingredients could be a good marinade as well.
OYSTER SAUCE FOR THE LOVE OF GOD
this comment section does not understand what guga means by "its already in the works"
Don’t call God in vain tho.
@@mrglass3617
Don’t goof arround. It is speaken under every video.
Lmao
A better sweet and sour sauce for steak is a gastrique. A french sauce that you make by first taking 10g/ml of sugar of your choice (I like maple syrup) and heating it to a simmer, then add the same amount of vinegar of your choice (you can you any, but I like plain distilled vinegar) and once both have combines and reduced slightly, add 100ml of beef broth (preferably one you made by roasting the bones if possible), then cook it and reduce it until it's a little sticky.
Angel is too much how picky he is😂 Bless her little heart but my old cat was named Angel and also was a picky eater❤❤❤😂😂😂
If you want to pimp your sweet and sour sauce, I'd recommend adding a couple of tablespoons of apricot or peach jam. It gives it a little extra depth!
Need an Uncle Rodger reaction video on that fried rice 👀 That looked crazy good
The Pavlovian head-bopping at the mention of "I know they don't look that good right now, but watch this..." is still going strong in me.
I love to recreate the affordable recipe's . this is on the list.
"veggies for the dish, pineapple..." oh Guga, you so silly 🤣
Sweet and sour sauce is normally made with pineapple juice in the uk, also guga use potato starch instead of corn and you will have a much better result in consistency after some time
4:32 the best part 🐐🐐🐐
Teriyaki beef skewers with the stray drips of sweet n sour sauce and crumbs from the wontons on your plate is where it is at.
Patiently waiting for the Uncle Roger review of that side dish😂
Hey Guga,My Request is Make Dry age Beef Steak with Oyster Sauce,please!!!! Thank you and greetings from Indonesian!!!!! Terima kasih!!!!
Hes doin it
Im og
Sudah abang. Dia skrg akan buat video ini
Video after video I've seen this request, hope he makes it.
The fake oyster sauce has appeared
I have been eating steak with sweet and sour sauce for as long as I can remember. I also agree that it is better with breaded steak but, it is a good change of pace on a regular steak as well.
uncle roger would be proud of you! In Korean Chinese cooking we have sweet and sour pork and beef as well.
You need to do the balsamic vinegar method. Cooking your thin slices of beef in pure balsamic vinegar in a simmering steam sauce pan. The vinegar cuts down the fatty taste, while the balsam grape sugars sweeten the meat. This is like the cevice citrus fruit acid ph cooking for fish meats.
Thanks Guga!🍽
Sweet and sour like that i almost akways use pork for. It just comes together better than chicken. Nice pork loin, choppef, dredged, then shalliw fried. Set the pork aside. Toss veggies into the same pan. Saute. Set veggies aside. Sauce and slurry to thicken. Toss pork into sauce and re-add veggies after heat is off. Lets the veggies keep a better vibrancy and contribute flavors better. Or just do yhe whole thing as a kabob...yum
Deep fried crispy shredded beef with sweet & sour sauce is one of my go to Chinese takeaway dishes. It can be a bit chewy coz they always overcook it but it sure is tasty. Yours looks insanely delicious. I'm well jell.
As if it happened again lol, Sonny & Guga's upload schedule is perfect!!!!
Uncle Roger is coming for you Guga lol but your fried rice looks amazing 🤤🤤🤤🤤
Chinese food places here in California offer sweet and spice steak. They basically just pour it on top of broccoli beef.
“Bombastic side eye”😂 had me dying
Wtf happened to Angel? He prefers the taste of all the veggies you put in there...? Wow... I`m impressed!
Best sweet & sour sauce I ever made, I threw together ketchup, canned pineapple, balsamic vinegar, a little brown sugar, salt, chili flake, and watermelon juice. Yep, I actually juiced a watermelon and froze the juice into cubes. The watermelon adds this wonderful lightness to the sauce, making it seem very summer-y, if that makes sense.
And the leftover juice cubes? Outstanding way to chill and flavor any drink, including smoothies.
RELATED: I made this sauce to try and salvage some mishandled short ribs one of my wife's clients gave her. He'd just gotten a new sous vide machine, and while he set the temperature right, he didn't understand that for short ribs, you needed to give it more than 2 hours to break down the connective tissue and render the fat. So I sliced these sad hunks of meat into strips, sauteed them in a mix of olive and sesame oil(that's a trick I learned from a Hong Kong chef) to get a nice sear, then started building my sauce and added a little water to it, braising the meat in it for a half-hour. Had that over rice, and it was fan-tastic.
You should try a cheap cut of beef, tenderized with pineapple. Pineapple goes great with sweet and sour, in fact I add it to my Sweet and sour sauce.
In Chinese cooking do not forget the Chinese cooking wine..... Hehe,that's the secret..... To make it even better, you should've put gochujan and bit of fermented black beans..... MMMwahh!!!!!
Putting the clip of Jennifer Lawrence from Hot Ones was genius. Now, let's all challenge Guga to do a Hot Ones hot wings challenge.
cant wait for the black bean sauce episode
yo sweet & sour spareribs are amazing
now we need to see a steak marinated in sweet and sour sauce for set period of time
"Fully cooked rice from YESTERDAY". Not only uncle Roger, I think most Chinese viewers will fully approve this.
Who cares about roger…
This isn't the Ming Dynasty. Day old rice is a compromise for those who struggle to cook fried rice properly. It takes skill, so they do this instead to ensure they don't mess up. Pathetic.
@@superguyy4akaamohow sad do you have to be to gatekeep rice?
@@Lamb666 exactly my point. Everyone keeps implying fried rice must be a day old. That’s gatekeeping. Try understanding words before you use them.
The funny part is he didn't use day old rice. That's clearly Uncle Ben's bagged rice lol.
We have fried steak with sweet and sour sauce here in Sweden. Very common on our "Chinese" restaurants. Staple buffé food.
Drinking game: each time Guga says toss while making the fried rice you take a shot
Dry ages steaks in oyster sauce please!
Alright, I've watched this channel for several years. Always love the content. One thing I wanna say though... it's time for Angel to get over the 'no veggies' thing. Lol time to eat like an adult as my parents once told me. Fo real though, keep up the great content guys!
I'd never heard of that sauce, so when you mentioned it, I thought it was called Sweden Sour sauce 🤣
Today I learned Guga likes ketchup on his steak. 👁️
I worked at benihana as a Teppan chef, and that is exactly how they make their version of the egg fried rice, the only thing you missed was black pepper.
"And dont you even think about forgetting the steak"😂😂😂
Good looking fried rice Guga. Next time add some dark soy sauce and you'll have a St. louis style fried rice. I was surprised how dark your rice was when you didn't mention the dark soy.
Last year I marinated a steak in general tsao sauce and balsamic vinegar. It was insanely good
The knife cuts on that mise are great. Guga has knife skills like that or is there a prep cook?
So... Guga MADE a sweet & sour sauce from scratch and then was surprised that the sweet sauce is also sour. Wow Guga.. just "wow" 🤐
Chickens: Well, I tried. (Goes into coop to cry)
Ingredients:
Steak or chicken
Onion
Pomegranate paste
Ground walnuts
Parsley
Tarragon
Cilantro
Savory ( Hurb)
Serrano Peppers
Instructions:
Peel and wash one onion, then grate it finely.
Grind the walnuts using a food processor or crush them with a mortar and pestle, and add them to the grated onions. Add the pomegranate paste to the mixture as well.
Wash the herbs and finely chop them, then add them to the onion, walnut, and pomegranate paste mixture. If desired, you can also add some pomegranate juice to make a thinner sauce.Persian Northern herbs are specific to this dish, and using local herbs in Kebab Torsh will give you a delightful flavor.
Grate some garlic into the prepared sauce and finally, add the Serrano Peppers.
Soak the meat pieces in the sauce, cover the container, and let it rest in the refrigerator for at least 24 hours. The longer the meat stays in the sauce, the more flavorful it will become.
You can also grate a kiwi into the mixture to make the meat more tender ( By adding kiwi, let it rest for 6 hours, not 24.).
I hope you try it
Sweet and sour pork is what I always get and it’s different at every Chinese restaurant but it’s normally good any where
Ketchup?? Idk what my mum did but it was always pineapple juice based
I find that mangoes go better with the sweet and sour vegetable mix gives a way more mellow and rounded flavour profile
If you enjoyed Sweet & Sour sauce, try a balsamic vinegar reduction
Do chamoy next!
sweet and sour fish is also nice.
Sweet-and-sour beef is very common in Australia
Guga: Rice is our side dish
Asian Countries: TF u mean, that's part of the main dish with the sweet and sour
Nah, I'm Korean and rice is basically a side dish. We have a lot of side dishes, and rice is more main than those side dishes, but it is less main than something like a Jjigae.
Oyster sauce guy creates his own lore
I've made that sweet and sour sauce many times. I've only used it in chicken or pork, cooked exactly like this, though.
Uncle Roger would love that rice Guga! Fuiyoh!
I am always in for a good Scandinavian dish!
Have seen a different sweet and sour sauce recipe. I wonder how it would taste with steak:
200ml pineapple juice
100g light brown soft sugar
4 tbsp tomato ketchup
2 tbsp soy sauce
3 tbsp rice wine vinegar
1 tbsp cornflour
Hey Guga,can you try dry aging a steak in italian "salsa tartufata" ?
So, you are reduced to panda express....
Damn and Wally world 🤣🤣
Bro the Jennifer Lawrence!! 😂😂😂😂
Now you've gotta do it again with Picanha
Chinese Indonesian speaking here, the sweet & sour sauce that is used in this video is indeed a staple in Chinese cuisine here because it's very versatile (Fish, Egg, Crab, you name it) and used in most dishes
Usually made by heating Ketchup, Vinegar (or Lemon for healthier option) and Rajarasa (Soy based Savory Sauce). The chicken dish is called Kolokee (kee means Chicken in Native Chinese Language)
Most Chinese restaurants I've been to, use a very similar red sweet and sour sauce. There was one small place, in the corner of a shopping center, run by a Chinese family that had an orange Sweet and Sour sauce that tasted different that was my favorite. Unfortunately, the parents were ready retire, and the place closed 20 years ago. There is one place in town that is closer to it than any other I've ever tried, but it's not the same.
Guga! Teach us how to make Polynesian sauce like the holy chicken place