I'mm give you a piece of advice @GugaFoods: taste testing MUST be done double blind or your results will be unreliable, because of unconscious biases, such as the knowledge that pineapple has protease enzymes that catalyze the breakdown of muscle tissue. I.e. tasters mustn't know what steak they're eating and they can't be informed until the entire experiment is done. Since you prepare and cook the steaks you need to discount yourself from the testing. I hope this will help in future testing and gives your channel a boost in experimental reliability.
DUUUUDE!!!!! this changed my life. i just tried this with blade steak. i used to wonder why they sold blade at all. i marinated in pineapple for and hour, washed, dried, seasoned and cooked on a 500F iron skillet with butter. nobody could believe it was blade steak. im going to have steak twice a week now.
Thats what I normally do, exept I have a powder that's processed from papaya fruit and contains the same enzymes that break muscle tissue down thats in pineapple. That way you don't get the sweetness in the final product
This could be subjected to bias due to the eater knowing which steak was tenderizered with which product. The best way to truly test is doing a blind test!
I just came back from a few days at a lodge in New Zealand at the base of a mountain. The chef was amazing with meat. No matter which meat we had, including steak, it cut easily with a normal dinner knife. No steak knife needed. Perhaps that is the true test of tender.
So glad I watched this ! I've been struggling with my homemade sauces. Buddy mentioned ground pinapple, so here I am. Now after your video I can hardly wait. Thanks guys , love your video, well done! ..I used 1 inch fresh pinapple, crushed it up, 2-3 hrs later , Wow!, I couldn't believe the difference. Again thank-you
I’m a former orthopedic surgical rep and what was basically concentrated pineapple juice was injected into herniated disks as a non-surgical cure. Now does it dissolve tissue? Maybe too well. It was taken off the market as a few individuals were paralyzed as a result. I’d say pineapple juice works as a tenderizer based on the medical data. Betting a few wished it didn’t work so well. Denny
I’ve learned that if you want to tenderize the meat, you should use papaya (purée). It’s does the same job as pineapple because of the enzymes, but does not leave any taste on the steak, like the pineapple does.
GOUGA!! THANK YOU! After watching a good few of your videos I have learned how to properly cook a steak. I actually tried the sour cream test at home, but with a slight change. I used French onion dip made with sour cream(we love onion). It was a winner here. Thank you!
You guys change my life with this video I just cook to bone in beef rib highs and they were literally falling apart when they went from the seer to the ceramic coated cast iron Pan! What a beautiful thing. Happy to share my process and seasonings if your interested. Wow just insane! I wish I could post a picture but I can't figure out how
i would never ruin good meat by boiling it in a bag ... no matter what you call it ... it still ends up being BOILED meat which is equivalent to spam and velveeta.
0623kaboom, no disrespect intended with my comment to you. Sous vide is nothing close to boiling meat in a bag. The temperatures that are used are not half what it takes to boil water. It is a method that has been used for many years in professional kitchens and is tried and try. I can see where you would be skeptical at first glance but once you understand the method and use it, nothing else even comes close to the results it produces!
3 tsp soy sauce (low sodium, unless you want more moisture out) 1 cup pineapple juice and half a squeezed lime 2 cloves raw garlic, sliced Steak, needled (aka Jacard) Gallon bag, 45 minutes. To this day the BEST steak marinade I've used. Makes even cheap cuts taste top-notch.
I've used pineapple puree for years to tenderize meats and it's by far the best tenderizer I've ever found. Just need to be sure not to let it marinate for much more than an hour though, it will turn meats into mush if left on to long. Been there, done that, got the T-shirt.
@@SKSFUNNYMOMENTS I may be late too but I think canned pineapple won't work at all because it doesn't have enzymes that fresh pineapple have, when you eat fresh pineapple you feel something pinching your tounge and when you eat canned one you do not have that feeling
When using a needle tenderizer you season it first because punching holes in it does nothing but punch holes and as with all steaks the biggest tip is you don't cook them ice cold. Letting them rest 5-7 minutes after coming off allows there juices to be released since the tissue contracts it's why they often shrink/thicken from a pre cooked appearance. A good sear is the key to juciness and that boiled effect come from starting out with a skillet/grill not up to temperature is also why they stick while cooking.Tenderizing is more about being patient than anything else but one secret is to know how to cut a steak after its cooked and the tissue has a grain to it so try it at an angle it makes a difference.
Thank you for showing me different ways to tenderize meat without buying another gadget. I've been putting together a list of essential kitchen gear and since I already have salt on hand that saves me some space.
Did the pineapple and your grilling method for Thanksgiving and it made steaks as good as I've ever had. I've never made a good steak. The Meater was great too! Thanks!!!
Good video. I have never seen this side by side comparison before especially when cut from the same piece of beef. The tenderizing agent is called bromelain and is the same agent in meat tenderizer. It's a very powerful enzyme...ever wonder why your tongue stings when you eat a little too much pineapple?? Bear in mind. bromelain levels in canned pineapple or pineapple juice are very low so don't use this. You need fresh pineapple. The highest concentration is in the core or stem.
I just used the salt method and a similar cooking method. The best steak I've ever made. I've always taken them out of the package and thrown them in the oven. I used cheap steak tonight and it tasted like I just got it from a restaurant. Thank you!
Happy Thanksgiving all. I got the idea to use Takii Umami seasoning to tenderize my steaks (instead of straight salt) from this video and I love it because it does the job and adds a nice depth of flavor that takes it to the next level. I liberally coat the steak and leave in the fridge for a couple of hours then wash it off and season it (be careful of how much salt you use if you use any type of salt for tenderness) and from there you can cook it however you like, my favorite being charcoal but sous vide steak is amazing too. Combine this with a Koji rice treatment of several days (I find 5-6 days with a wet Koji mixture works really well) and you'll never want to pay for a steak in a restaurant again cause you'll know yours is better.
It's the bromelain in the pineapple that gives it its tenderizing ability, same ingredient used in powdered meat tenderizers such as McCormick's or Adolf's.
Honestly, I don't get why are people always so confused about this. When you dry brine the steak with salt, it doesn't really get into it. It does its work while dry brining by pulling out the excess moisture and tenderizing the meat. If you just wash it off and then do not season it regularly, it will not have any saltiness to it. That's why you're seasoning it regularly afterwards.
Or what if you let them marinade for one hour vs four hours vs 24 hours. Does it work better over time, or worse. And can you add anything to take it up a notch?
At some point, the pineapple (or papaya, if you want to get real) will just break down the steak into mush. No idea what that time threshold is, because I've never wanted to risk a steak.
Definitely tried the pineapple marinade steak. My take, I feel as though if I let it marinade for a little over an hour it would come out a bit more tender. However, that was so good omg.
Thanks guy! This is a very helpful video.. You guys got my mouth watering... I've never heard of marinating a steak with pineapple... I'm going to try it this weekend.
Amazing! We use papaya because it has the same enzymes that is found in pineapples to break down the meat but the papaya has a very neutral flavour that does not get transferred onto the steak.
Not to be nit picky, but they are different tenderizers. In papaya it is papain and in pineapple it is bromelain. One or the other is found in many commercial tenderizers.
Have you thought of tendorizing with the pineapple... then searing in a fry pan with butter and rosemary? It might remove the sweetness... i think im going to try this.. love the channel! Keep up the great work!!
Thank you guys so much for this guidance! I didn’t have time to go out and get a pineapple but I tried the salting method on some petite sirloin steaks and even my picky 2.5 year old was asking for more meat! Given that is the second best way to tenderize I really can’t wait to try the pineapple method!
Hey Guga. Love your vids bro and the effort you exert into them does not go unnoticed. Today I'm making an olive wagyu from GWS thanks to your video. And I'm going to try the pineapple method. Are these refrigerated whilst marinating. Or left at room temp?
Many more to come brother. I got you... I am doing 2x a week on SVE so stay tune. Just finished editing one that you will LOVE! Thanks for the support.
First watch all the Sous Vide Everything videos where they compare best practices. For example which is better; powdered, minced, or dried garlic. They did the same with onion. Also which finishing method is best. Then you’ll have a great foundation to start off on and can learn and experiment from there.
Hey Hugh, Ive been a subscriber for a long time and watched all the videos. Im just looking for bigger and better things. For instance, I have made the SVE brisket recipe and it was amazing!. Thanks GUGA
Another tip, any citrus liquid will tenderize any meat. Lime, lemon, pineapple, they all work, probably could even use kiwi. Pick the right citrus for your seasoning, lemon is about the weakest, lime goes great with spicier pepper flavors like chili, pineapple is probably good for a sweeter steak
with the jaccard, you are supposed to use it then put it in a brine or marinade, the holes it makes allows the solution to go throughout the meat, they do this at the packing plants, mostly to larger roasts, and turkey, pork roasts , hams ,etc, same idea as an injector, it works pretty good
Can you do another experiment on pineapple tenderizing? I would like to see the difference on steak that was marinated with puree made of fresh pineapple, canned pineapple, frozen pineapple chunks and store bought pineapple juice. Is one better than the others?
Hi my name is Fidel Fernandez Los Angeles County Coroner U helped me become an Author in the Journal of Forensic Science. It was this video that put me over the top. Thank u
Thanks! I'll have to try the pineapple tenderizing method on a couple of $3.99 a pound Mexican T bone steaks that I stuck in the freezer 2 months ago because they weren't delicious or tender. The price was right but I didn't enjoy them without lots of A-1 steak sauce.
The steaks looks great! I would love it if you did a side by side comparison between sous vide and the Weber. You always ask "is it better than the Weber?" would be great to get an answer :)
That would be a great test. But, I can already tell you the results as I have done this many times!!! Sous Vide and Weber is the Perfect combination! The consistency of sous vide is untouchable. But if you want to see that video LET ME KNOW GUYS!
You should try a powdered meat tenderizer. They contain either Bromelain (found in pineapple) or Papain (found in papaya), which are enzymes that help tenderize the meat, along with salt and some starch to help form a good crust.
You can use the fruit, but it has to be fresh and it's not very convenient. Powdered tenderizers are shelf-stable, and actually improve the crust you get. As for leaving it on too long, that's definitely something you can do. Put some on a 24 hour sous vide top round one time, and the outside of the meat was literally disintegration when I took it out of the bag.
Okay. I just tried a BUNCH of steak tenderizing techniques, and this is what I found. First, if you start with a truly great steak, like a Porterhouse or Ribeye with lots of marbling, you shouldn't even need these techniques IN THE FIRST PLACE. So, I bought the cheapest steaks I could find to do my own tests, and this is what I discovered for myself. I tried the pineapple juice, the salt, and even the Chinese method, using cornstarch. But the results WERE NOT what I thought they'd be!! The pineapple seemed to have the most dramatic result as far as breaking down the meat, but in the final analysis, it was the LEAST tender of all (weird, I know). The salt was the next most tender, but it's pretty hard to rinse all the saltiness out of the meat. And guess what the MOST tender steak was?? Yup, the one I had coated with plain cornstarch for an hour (and to be fair, I marinated them all for one full hour for maximum effect). The cornstarch also left the meat the most "red" of all. Then, two days later, I bought two more identical steaks, and tenderized them using a brand-new jacquard I bought just for this test, and a mixture of WATER AND BAKING SODA. Guess which one was the CLEAR winner, in terms of both juiciness and tenderness??? The baking soda!!! Also, the baking soda was MUCH quicker than ANY of the other tenderizers, needing only 15-minutes to do the job (after that, the effect doesn't get any better... it's FAST). The only test I have left is to COMBINE the two techniques, first using the baking soda mixture alone, than coating the second steak with the cornstarch for an hour, then following it up with a quick baking soda soak. After broiling them both, I'll return here with my final comments. Cheers!
You guys already made your minds up before tasting. Should have blind tasted, would have made it more interesting. Just to be clear, I love the idea of the video lads it was just a suggestion to make it more real for people to watch your judgements 👍
They were testing *tenderness*, so the steak literally falling apart is an indication of tenderness. The steaks were all from the same cut and thus the same quality. You are being nitpicky for no reason.
Meskarune Still disagree and it’s hardly being “nitpicky” it was merely an observation. You can clearly see they both couldn’t wait to try the pineapple one, they even said so, so it’s all about preference before they started. I stand by the blind taste suggestion, look at people who do it with coffee and wine - They are rarely correct in which is the more expensive one 😉
I like the reverse sear. I season with s&p and then rub with a crushed clove of fresh garlic. I don't understand garlic powder. With good steaks no tenderizing necessary for me.
Love your videos and your family as well! One question, since I will be using pineapple from now on, if I buy a whole fresh pineapple I don't want it to go to waste..can I freeze the pineapple puree to use on future steaks? Or does it lose its potency? Thanks!
Hi Guga, first you are awesome, one of the greatest cookers that i have seen, second the pinaple is one of the "secrets" here in El Salvador and i think that many countrys on LATAM, cuz every old lady with a street food place buy the cheapest meet on the market and put pinaple to make it tender and softer, so you have a very cheap meet and very soft like a high price steak!!! but this video was amazing i didnt know that the salt can be use that way to meke it softer! thank you
Have you see tenderizing experiment 2? Check it out th-cam.com/video/eWExOPF0bp4/w-d-xo.html
Would if you used the pineapple in conjunction with the Jaccard? Even more tender or too much, ie mushy?
I'mm give you a piece of advice @GugaFoods: taste testing MUST be done double blind or your results will be unreliable, because of unconscious biases, such as the knowledge that pineapple has protease enzymes that catalyze the breakdown of muscle tissue.
I.e. tasters mustn't know what steak they're eating and they can't be informed until the entire experiment is done.
Since you prepare and cook the steaks you need to discount yourself from the testing.
I hope this will help in future testing and gives your channel a boost in experimental reliability.
Guga Foods j
Guga Foods : So how long do I let the steak marinate in the pineapple ?
You kmow whay i like about your channel your voice it reminds me of of the father at our local church nice
DUUUUDE!!!!! this changed my life. i just tried this with blade steak. i used to wonder why they sold blade at all. i marinated in pineapple for and hour, washed, dried, seasoned and cooked on a 500F iron skillet with butter. nobody could believe it was blade steak. im going to have steak twice a week now.
So chuck steak would work too?! Dude that’ll be awesome for my diets now
Try kiwi 🥝 have the same effect of pineapple without adding any fruity taste to the steak
@@mrco0ol1490 thank you for your input, it has been noted!
What is blade steak
@@mrco0ol1490 the fruity taste is good it makes it sweet
If somebody had no context and started at 4:15 they’d be so confused lmao
Jonathan Lammey omg this pineapple is falling apart
LmAo
got a chuckle out of me.
LMAO!!! I went to that point in the video (after watching the whole thing of course) and could not stop laughing! You are SOOOO right, LMFAO!!!!!
This made me laugh
Seeing the progression of this channel from years ago till now is wholesome. Happy to see what hard work and determination can do. Go Guga!
I wish I could go back in time to experience that!
1. Take a regular steak. 2. Treat w/ Jaccard. 3. Cover in salt. 4. Place in dish and cover with pineapple juice.
Thats what I normally do, exept I have a powder that's processed from papaya fruit and contains the same enzymes that break muscle tissue down thats in pineapple. That way you don't get the sweetness in the final product
@@TitsMcGeesterwhat's it called please?
@@TitsMcGeester That enzyme, bromelain, is also what is used in all powdered meat tenderizers.
@@nathanialtrebaolclark1915lol, yes that is what I use😂
@@TitsMcGeester you can also just use papaya
Little did he know, Guga Foods is better as his main channel.
N K agreed
fax
Big Fax, No Printer
Lol
HE HAS OTHER CHANNELS!?
This could be subjected to bias due to the eater knowing which steak was tenderizered with which product. The best way to truly test is doing a blind test!
Somebody suggested a blindfold, but I guess they would have needed an executive producer to assist. But I think it is a great idea :)
Excellent point!
What a maroon Nice one 😂
I totally agree with this point
What a maroon 。。。。。
dude, respect for just doing it all at once and showing us all. Very informative.
legends says he still pouring salt on the steaks
Lol
Do you both have the proper papers to be working for TH-cam in the USA? If not, please tell us what country this was filmed in
racist!!!!!!!!!!!!!
@@lindalotlizard9575 why is it any of your business?
Hi Jason Stump, you have aroma of being an illegal yourself! We need to build the wall to keep people like you out of this country!
I just came back from a few days at a lodge in New Zealand at the base of a mountain. The chef was amazing with meat. No matter which meat we had, including steak, it cut easily with a normal dinner knife. No steak knife needed. Perhaps that is the true test of tender.
Kazzana where were you staying?
So glad I watched this !
I've been struggling with my homemade sauces. Buddy mentioned ground pinapple, so here I am. Now after your video I can hardly wait. Thanks guys , love your video, well done!
..I used 1 inch fresh pinapple, crushed it up, 2-3 hrs later , Wow!, I couldn't believe the difference. Again thank-you
I’m a former orthopedic surgical rep and what was basically concentrated pineapple juice was injected into herniated disks as a non-surgical cure. Now does it dissolve tissue? Maybe too well. It was taken off the market as a few individuals were paralyzed as a result.
I’d say pineapple juice works as a tenderizer based on the medical data. Betting a few wished it didn’t work so well.
Denny
Crazy ppl, injecting acid in their body, uhh. I can't even eat it without a red rash around lips.
I’ve learned that if you want to tenderize the meat, you should use papaya (purée). It’s does the same job as pineapple because of the enzymes, but does not leave any taste on the steak, like the pineapple does.
GOUGA!! THANK YOU! After watching a good few of your videos I have learned how to properly cook a steak. I actually tried the sour cream test at home, but with a slight change. I used French onion dip made with sour cream(we love onion). It was a winner here. Thank you!
You guys are killing me! Those steaks on this show and others always look delicious! Thanks for all your vids! I’ve been trying out your ideas.
You guys change my life with this video I just cook to bone in beef rib highs and they were literally falling apart when they went from the seer to the ceramic coated cast iron Pan! What a beautiful thing. Happy to share my process and seasonings if your interested. Wow just insane!
I wish I could post a picture but I can't figure out how
Good video my friend. Nice variety of methods. I look forward to seeing you try my salt method on a chuck roast sous vide!!!! Keep up the good work!!
You better belive it Jspell,.... I have it on my list.
i would never ruin good meat by boiling it in a bag ... no matter what you call it ... it still ends up being BOILED meat which is equivalent to spam and velveeta.
0623kaboom, no disrespect intended with my comment to you. Sous vide is nothing close to boiling meat in a bag. The temperatures that are used are not half what it takes to boil water. It is a method that has been used for many years in professional kitchens and is tried and try. I can see where you would be skeptical at first glance but once you understand the method and use it, nothing else even comes close to the results it produces!
0623kaboom you obviously have no understanding of it. There’s no boiling involved in sous vide at all.
3 tsp soy sauce (low sodium, unless you want more moisture out)
1 cup pineapple juice and half a squeezed lime
2 cloves raw garlic, sliced
Steak, needled (aka Jacard)
Gallon bag, 45 minutes. To this day the BEST steak marinade I've used. Makes even cheap cuts taste top-notch.
Than you
I agree with this. I use a similar one and I agree completely
leave out the garlic
garlic is the best. lol suppose if you don't like it then don't add it.
Alejandra y Alan Bowman you are in the minority as a garlic disliker
i came across guga a couple days ago... and i have been binging on his vids ever since then hahahahaha
saporousLIFE Haha wow! That’d be a dream come true, huh!? I’m envious.
Wait in real life??
look at sous vide everything lol
Less do et
Man I wish I was your friend or nephew so I could come over and try these amazing looking steaks.
I've used pineapple puree for years to tenderize meats and it's by far the best tenderizer I've ever found. Just need to be sure not to let it marinate for much more than an hour though, it will turn meats into mush if left on to long. Been there, done that, got the T-shirt.
wow, it's hard to imagine a strip steak getting mushy, but thanks for those tips!
Next time you can try PAPAYA, same thing, I use both methods to tendency all meats last 40 years. Nature and feel health
@@mailtoray Don't waste a good papaya like that! ;)
Mine turned to mush in a hour next time I will do 30 minutes.
will it affect the taste though?
I love you guys because i tried the pineapple version and fell in love.
Hi i may be late but do you think it will taste the same if i buy canned pineapple
@@SKSFUNNYMOMENTS I may be late too but I think canned pineapple won't work at all because it doesn't have enzymes that fresh pineapple have, when you eat fresh pineapple you feel something pinching your tounge and when you eat canned one you do not have that feeling
Hey, I've watched a couple of your videos. You do a darn good job. More importantly though, you seem to such a great guy.
We did this with flank steak for cinco de mayo tacos last night. Marinated for about 20 minutes. Was SO perfect!
We can tell you're from FL when your patio ceiling fan is almost literally crying!
That is right... the hurricane destroyed that fan and I need to get it fix one day....😂😂😂
Guga Foods if I lived near you I’d trade repairing anything for some of that good food you always make. LOL!!
Neil Henne also in background there was a coconut tree
If you keep looking hard, you will see the hurricane shutters somewhere...
Lol the way his nephew talks aswell
When using a needle tenderizer you season it first because punching holes in it does nothing but punch holes and as with all steaks the biggest tip is you don't cook them ice cold. Letting them rest 5-7 minutes after coming off allows there juices to be released since the tissue contracts it's why they often shrink/thicken from a pre cooked appearance. A good sear is the key to juciness and that boiled effect come from starting out with a skillet/grill not up to temperature is also why they stick while cooking.Tenderizing is more about being patient than anything else but one secret is to know how to cut a steak after its cooked and the tissue has a grain to it so try it at an angle it makes a difference.
How sweet. Thank you for spending quality time with your nefew.
Thank you for showing me different ways to tenderize meat without buying another gadget. I've been putting together a list of essential kitchen gear and since I already have salt on hand that saves me some space.
I live in Florida and I've had storms every day for like a month and when i heard the intro I legit thought its was super loud thunder.
Did the pineapple and your grilling method for Thanksgiving and it made steaks as good as I've ever had. I've never made a good steak. The Meater was great too! Thanks!!!
im glad i came by this... now my family is enjoying their steaks! Thanks Guga!
I watched video once and i am in love with them man
What if you do all of them on one steak
It becomes streak Saitama
it eats itself
Nothing Less black hole
Steak turns into my dad
@@Dangerously2014 🤣🤣🤣🤣
Good video. I have never seen this side by side comparison before especially when cut from the same piece of beef.
The tenderizing agent is called bromelain and is the same agent in meat tenderizer. It's a very powerful enzyme...ever wonder why your tongue stings when you eat a little too much pineapple??
Bear in mind. bromelain levels in canned pineapple or pineapple juice are very low so don't use this. You need fresh pineapple. The highest concentration is in the core or stem.
Just did the pineapple method, my God that is hands down the beat steak I have ever had let alone cooked!!! Thank you so very much!!
I just used the salt method and a similar cooking method. The best steak I've ever made. I've always taken them out of the package and thrown them in the oven. I used cheap steak tonight and it tasted like I just got it from a restaurant. Thank you!
E
Happy Thanksgiving all. I got the idea to use Takii Umami seasoning to tenderize my steaks (instead of straight salt) from this video and I love it because it does the job and adds a nice depth of flavor that takes it to the next level. I liberally coat the steak and leave in the fridge for a couple of hours then wash it off and season it (be careful of how much salt you use if you use any type of salt for tenderness) and from there you can cook it however you like, my favorite being charcoal but sous vide steak is amazing too. Combine this with a Koji rice treatment of several days (I find 5-6 days with a wet Koji mixture works really well) and you'll never want to pay for a steak in a restaurant again cause you'll know yours is better.
It's the bromelain in the pineapple that gives it its tenderizing ability, same ingredient used in powdered meat tenderizers such as McCormick's or Adolf's.
People think they're allergic to pineapple because it it irritates their mouth, smh I tell them its the bromelain
I was allergy tested pos for pineapple. There goes your hypothesis.
Also used in the $1 steaks at the Dollar Store's
Alternatively, you can use tamarind juice and salt instead of pineapple.
Green unripened papaya is used to tenderize meats the same as pineapple.
Both are put into south pacific marinade.
I am excited to try the pineapple. Hey you have great effects. Good video.
Guga the type of guy to tenderize a steak with salt, and then wash the salt off, and then season it with salt.
Honestly, I don't get why are people always so confused about this.
When you dry brine the steak with salt, it doesn't really get into it. It does its work while dry brining by pulling out the excess moisture and tenderizing the meat.
If you just wash it off and then do not season it regularly, it will not have any saltiness to it. That's why you're seasoning it regularly afterwards.
@@erikamichelova8645 this guy sucks at cooking
😂
LMAO. That's how you're supposed to do it. 🤦
I would like to see you try the pineapple on some bargain-basement chuck steaks and see if they come out tender as well.
Great idea.... Love it.
Or what if you let them marinade for one hour vs four hours vs 24 hours. Does it work better over time, or worse. And can you add anything to take it up a notch?
So, Jacquard + salt + pineapple + frozen overnight = supertenderized!
At some point, the pineapple (or papaya, if you want to get real) will just break down the steak into mush. No idea what that time threshold is, because I've never wanted to risk a steak.
this makes me want to make some steak ... my mouth waters
Thank you I will try it.😊
Great show. I really enjoyed the good tasty information. Thank you.
Definitely tried the pineapple marinade steak. My take, I feel as though if I let it marinade for a little over an hour it would come out a bit more tender. However, that was so good omg.
Man your nephew is lucky to have such a cool uncle! Going to try the pineapple sometime, cool channel sir
Thanks guy! This is a very helpful video.. You guys got my mouth watering... I've never heard of marinating a steak with pineapple... I'm going to try it this weekend.
I will be trying this tonight on some chuck steaks! Thanks, guys!!!!
Amazing! We use papaya because it has the same enzymes that is found in pineapples to break down the meat but the papaya has a very neutral flavour that does not get transferred onto the steak.
WOW that is fantastic tip. I had no idea papaya works also.
I think most of us pineapple is easier to find
Not to be nit picky, but they are different tenderizers. In papaya it is papain and in pineapple it is bromelain. One or the other is found in many commercial tenderizers.
use raw papaya not fully ripen.
You can also use honey
Have you thought of tendorizing with the pineapple... then searing in a fry pan with butter and rosemary? It might remove the sweetness... i think im going to try this.. love the channel! Keep up the great work!!
Did you like it?😂
I take a vitamin every day. It's called a Steak!
I’m sooooo using this tomorrow. Great video!!!!
Thank you guys so much for this guidance! I didn’t have time to go out and get a pineapple but I tried the salting method on some petite sirloin steaks and even my picky 2.5 year old was asking for more meat! Given that is the second best way to tenderize I really can’t wait to try the pineapple method!
“Chancleta” steak 🥩 😂👍
Wow, thanks guys!! I am going to try the pineapple as soon as I can grill again. 👍🏻👍🏻
Don’t know why I took me so long to subscribe considering how much I enjoy your other channel. Better late then never.
Damn good cook on those steaks!
Great demonstration, very informative. Question: Can you use canned pineapple to marinate the steak also?
Holy crap! It's 11 p.m. and all I want to do is eat steak! Glad I found this channel.
Hey Guga. Love your vids bro and the effort you exert into them does not go unnoticed. Today I'm making an olive wagyu from GWS thanks to your video. And I'm going to try the pineapple method. Are these refrigerated whilst marinating. Or left at room temp?
I love u GUGA, we need more Sous Vide Everything videos though. Bought a sous vide and want an amazing recipe to try thats not really hard!!
Many more to come brother. I got you... I am doing 2x a week on SVE so stay tune. Just finished editing one that you will LOVE! Thanks for the support.
Omg those steaks...😎
First watch all the Sous Vide Everything videos where they compare best practices. For example which is better; powdered, minced, or dried garlic. They did the same with onion. Also which finishing method is best. Then you’ll have a great foundation to start off on and can learn and experiment from there.
Hey Hugh, Ive been a subscriber for a long time and watched all the videos. Im just looking for bigger and better things. For instance, I have made the SVE brisket recipe and it was amazing!. Thanks GUGA
Make milk steak it's my favorite. Also I love magnets
I love boiled denim, but hate people knees
This channel started as a review / experiment channel. Now Guga just says whatever he thinks the crowd will like. Really cool....
Great vid guys, thanks for sharing 💖
So put pineapple and salt together for one hour, then rinse, then use the tenderizer machine (jakar?). Done. 😎
Steak soup!
So using all three tenderizer ; pineapple + salt + spiky hammers when cooking half an hour stew with dollar beef. I can see myself doing that...
I going to try the Jaccard first, then marinate with the pineapple. Should be melt in your mouth good.
Another tip, any citrus liquid will tenderize any meat. Lime, lemon, pineapple, they all work, probably could even use kiwi. Pick the right citrus for your seasoning, lemon is about the weakest, lime goes great with spicier pepper flavors like chili, pineapple is probably good for a sweeter steak
What if we are sugar free ?
what about vinegar
This music is on point! Love the info and music too! 🤠🐄🥩
"Tastes amazing! But it's not tender!" that cracked me up. Great video, gentlemen!
Use the Jaccard, then marinate in pineapple & onion for 45 to an hour 🔥🔥🔥🔥🔥🔥🔥👌🏾
Salt. The ancients used it, salted-cured meats, preserve meats. From fish to meat. Does the job.
it also tastes much better as the salt penetrates the meat fully if left long enough.
with the jaccard, you are supposed to use it then put it in a brine or marinade, the holes it makes allows the solution to go throughout the meat, they do this at the packing plants, mostly to larger roasts, and turkey, pork roasts , hams ,etc, same idea as an injector, it works pretty good
Guga from 5 years ago (with hair????) - You were on GMA today! 😁
Hello Guga quick question how long should one tenderize a new york stip cut stake stay in the pinapple solution for best flavor and tenderizing.
Can you do another experiment on pineapple tenderizing? I would like to see the difference on steak that was marinated with puree made of fresh pineapple, canned pineapple, frozen pineapple chunks and store bought pineapple juice. Is one better than the others?
Hi my name is Fidel Fernandez
Los Angeles County Coroner
U helped me become an Author in the
Journal of Forensic Science.
It was this video that put me over the top.
Thank u
Thanks! I'll have to try the pineapple tenderizing method on a couple of $3.99 a pound Mexican T bone steaks that I stuck in the freezer 2 months ago because they weren't delicious or tender. The price was right but I didn't enjoy them without lots of A-1 steak sauce.
Guga has grown. Angel has evolved.
Couple of more things worth trying :
Papaya (raw)
Curd
im glad you were able to teach me something
Hey Guga! Love your videos. Keep ‘em coming man. Make sure Angel eats his greens.
The steaks looks great! I would love it if you did a side by side comparison between sous vide and the Weber. You always ask "is it better than the Weber?" would be great to get an answer :)
That would be a great test. But, I can already tell you the results as I have done this many times!!! Sous Vide and Weber is the Perfect combination! The consistency of sous vide is untouchable. But if you want to see that video LET ME KNOW GUYS!
Maybe do a test of multiple techniques. For example: sous vide, Weber, reverse sear in the oven etc.
I agree, multiple method test would be great
Obviously want to see that... Who wouldn't
yes do the video !
Kent Rollins recommends Lime Juice
This is awesome! Thank you very much!
That's great, never heard of that. Thanks
You should try a powdered meat tenderizer. They contain either Bromelain (found in pineapple) or Papain (found in papaya), which are enzymes that help tenderize the meat, along with salt and some starch to help form a good crust.
or use the fruits themselves just some mango aswell and youll get the best out of it
I think you can use honey too.
Steak isn't meant to taste like fruit. This would be the purpose in not using fruit.
It's good, but you need to be a bit careful with that stuff though. Leave it on too long and the meat will turn to slimy paste!
You can use the fruit, but it has to be fresh and it's not very convenient. Powdered tenderizers are shelf-stable, and actually improve the crust you get. As for leaving it on too long, that's definitely something you can do. Put some on a 24 hour sous vide top round one time, and the outside of the meat was literally disintegration when I took it out of the bag.
Okay. I just tried a BUNCH of steak tenderizing techniques, and this is what I found.
First, if you start with a truly great steak, like a Porterhouse or Ribeye with lots of marbling, you shouldn't even need these techniques IN THE FIRST PLACE. So, I bought the cheapest steaks I could find to do my own tests, and this is what I discovered for myself.
I tried the pineapple juice, the salt, and even the Chinese method, using cornstarch. But the results WERE NOT what I thought they'd be!! The pineapple seemed to have the most dramatic result as far as breaking down the meat, but in the final analysis, it was the LEAST tender of all (weird, I know). The salt was the next most tender, but it's pretty hard to rinse all the saltiness out of the meat. And guess what the MOST tender steak was?? Yup, the one I had coated with plain cornstarch for an hour (and to be fair, I marinated them all for one full hour for maximum effect). The cornstarch also left the meat the most "red" of all.
Then, two days later, I bought two more identical steaks, and tenderized them using a brand-new jacquard I bought just for this test, and a mixture of WATER AND BAKING SODA. Guess which one was the CLEAR winner, in terms of both juiciness and tenderness??? The baking soda!!! Also, the baking soda was MUCH quicker than ANY of the other tenderizers, needing only 15-minutes to do the job (after that, the effect doesn't get any better... it's FAST). The only test I have left is to COMBINE the two techniques, first using the baking soda mixture alone, than coating the second steak with the cornstarch for an hour, then following it up with a quick baking soda soak. After broiling them both, I'll return here with my final comments. Cheers!
tiffsaver FYI, most people can’t afford to buy top grade porterhouse, Ribeye or T-Bone steak, so they need to use tenderizer on the steak.
Read my second paragraph again.
Good
tiffsaver how can she read your second paragraph again when she never read it to begin with? 😌🤦🏻♂️🤷🏻♂️
tiffsaver btw top notch reporting. The baking soda method has me excited to give it a try.
Thanks for taking time to do this experiment!!!
I had no idea this wasn't your main chanel
You guys already made your minds up before tasting. Should have blind tasted, would have made it more interesting. Just to be clear, I love the idea of the video lads it was just a suggestion to make it more real for people to watch your judgements 👍
You could see the pineapple steak falling apart, so I don't think the results would have been different.
Meskarune Disagree, the quality of steak and taste is judged on much more than it just “falling apart”.
They were testing *tenderness*, so the steak literally falling apart is an indication of tenderness. The steaks were all from the same cut and thus the same quality. You are being nitpicky for no reason.
Meskarune Still disagree and it’s hardly being “nitpicky” it was merely an observation. You can clearly see they both couldn’t wait to try the pineapple one, they even said so, so it’s all about preference before they started.
I stand by the blind taste suggestion, look at people who do it with coffee and wine - They are rarely correct in which is the more expensive one 😉
I agree that they should've blind tasted it because their minds are fixed in the pineappple
I like the reverse sear. I season with s&p and then rub with a crushed clove of fresh garlic. I don't understand garlic powder. With good steaks no tenderizing necessary for me.
He changed so much just watching this in quarantine
Thank You for this video. I can't wait to try the pineapple. I subscribed.
another reader says that if you use the pinaple too long you will turn the steak to mushy liver
Love your videos and your family as well! One question, since I will be using pineapple from now on, if I buy a whole fresh pineapple I don't want it to go to waste..can I freeze the pineapple puree to use on future steaks? Or does it lose its potency? Thanks!
tried the pineapple thing with chicken and it had a consistency similar to mashed potatoes.
Gamerpro xzz Did it taste like pineapple?
IBM Vrc tasted like chicken
I was exaggerating a little bit but not by much, still tasted delicious
Thank you guys for this experiment. I have read all the comments and I will try the Papaya tonight.
This was a really well done video, you rate 8/8
OMG - I tried the Rock Salt...steak tasted like salt. It was tender, but the salt flavor over took the meal.
tht moment when gugas "main channel" has 300,000 less subs
You are the man,thank you!
Hi Guga, first you are awesome, one of the greatest cookers that i have seen, second the pinaple is one of the "secrets" here in El Salvador and i think that many countrys on LATAM, cuz every old lady with a street food place buy the cheapest meet on the market and put pinaple to make it tender and softer, so you have a very cheap meet and very soft like a high price steak!!! but this video was amazing i didnt know that the salt can be use that way to meke it softer! thank you