My 2 cents here: -Truffle oil can't be heated as you did, you probably killed most of the flavor when you torched the steak after basting it with the butter. When using truffle oil, only use it as a finishing touch and you won't regret -Mixing truffle with garlic is a risky culinary choice, their flavors compete and you end up with the most expensive garlic flavor money can buy
I totally agree. I would suggest (I cook it every now and then when it's in season like now) a beef fillet, medium rare with white truffle shaved on at the end. Just some nice sea salt and basted in butter before adding the truffle. Quite the treat in my modest opinion 😉 I do appreciate Guga's will to experiment😁
André, absolutly correct, youre going to kill all the truffles. Raw garlic will also overpower the truffles. My sugestion, skip the garlic, blend the butter with the oil, or even better, truffle paste, freeze, and then slice the butter and put on top of the finnished steak. Guga, um abrazo forte desde Mexico...
Andre, truffle oil is a synthetic product. Truffles do not share their fragrance via oil. its SUPER difficult to make real truffle oil, and it almost doesn't exist. There are no natural smells to destroy with heat... its just a chemical. look it up. Its not something like olive oil that can degrade
We subbed for the food, cooking techniques, interaction and showmanship of the group. Its always hard seeing friends split. Due to this channel I have learned of Pichana cut and Waygu bovine.
avoid using truffle oil. it rarely if ever has any actual truflle used, rather its mostly artificially perfumed. the very small amount of truffle used is of the lowest quality unable to be sold as fresh truffle, while often carrying the marked up price.
Yes, most truffle oils are made with synthetic chemicals. They also happen to be the exact same chemicals that exist in real truffles. Do you lose some nuance of flavor that you'd get from natural truffles? Sure. But it's also the only way most people in the world can afford the taste of truffles. If it tastes good to you, use it. If it doesn't, don't. But don't avoid it because it's artificially synthesized.
what happened? (edit) apparently n1nja got fired and they are no longer working at that office but are still in the same company as per the comments section of one the vids from n1nja's personal channel
Since I started watching your videos few months back I have bought multiple Joules devices grills etc and couple hundred LBs of steak. Has been a blast.
Guga first of all please never heat white truffles again (or white truffle oil). White truffles cant be heated through otherwise the flavour wil vanish. Second try avoid using truffle oil because it almost never contains truffle. Keep up the great work. I love all the vids! Peace bro
Glad you guys did something with flat iron - it's an absolutely delicious cut that's pretty underappreciated. Maybe it's best to keep it under wraps though, so I can still buy it for about 7 bucks a pound 😬.
You should brine a steak in chicken stock, beef stock, and vegetable stock. On holidays, I use Alton browns turkey brine recipe and comes out delicious
As he says he licks garlic you should make 3 steaks with different levels of garlic lice a light dusting barely noticeable to reg to way more than u think there should be on it. P.s. i also LOVE garlic n am sure what i like most wouldn't so I'd really look forward to you making an EXTREMELY GARLIC STEAK!!!😍😍😍
It’s clear that, although a wonderful cook, Guga doesn’t know everything and that’s he’s willing to experiment and learn for our collective benefit. 👍🏼
Love this channel! I cook Sous Vide several times a week because of it. A couple requests 1) Possibly review the Searzall knockoffs (I want one but $75 is steep) and 2) Wild game recipes!! Turkey, venison, wildfowl, small game, fish. Yum!
Flatiron is my favorite steak, even above ribeye and Porterhouse. Cooked well, it is the best cut of beef, even better than rib. However, it is easy to overcook it, and turn it into shoe leather. Keep it at most medium rare, and it's awesome.
@@jhnsntmthy So did I, up till about a year ago, when I had my first one. A friend gave it to me, because he didn't want it, either. I just pan fried it in butter with morels and it was so good, I never forgot it. Definitely give it a go.
You should try cooking a steak in ghee, a more concentrated butter that has no lactose and taste like a more concentrated, creamier butter. it also has a very high smoke point. Les do it!
Guga, where did you get that dish that you sauteed the "rice" in, bud (2:35)? I've been looking for something like that in the USA, FOREVER!? I couldn't find it in your "everything" list either(?). Thank you in advance for your reply. Cheers!
Hi there . Love your videos guys watch you all the time. How about an experiment of using msg salt and white pepper mix ? Msg and salt same ratio and small amount of white pepper. I'm sure these are the spices used in Chinese restaurants but would be an interesting test
You make such wonderful food. I almost cry knowing i can never have anything great. I can't even afford steak. LOL but ur vids still make my days better. Awesome work Sir
The fact that you can't type his name without your comment being flagged should tell you all you need to know. Why else would you be getting silenced. Its been over a year now and no body has addressed anything with any real detail. Sure on one level it's nobodies business. But on a different level. Fans have invested in these "characters" and would like to know why they show they love dramatically changed without a word.
Why would anyone want him back? He was loud and really annoying. Supper glutenous and didn't appreciate the taste of gugas hard work!!! Channel been way better without him!
I agree that flat iron steak is great-especially sous vide. But, as others have noted, as a truffle experiment this was poorly designed. Using truffle oil is like using imitation vanilla-there's a suggestion of the aroma and flavor but it is so much less than the real thing. Truffle butter should be made like you have made other compound butters: use real truffles (you can get pieces or very small truffles that are much less expensive than the whole truffles you would slice onto something), mix into softened butter, roll it up in plastic wrap to make a log and, if possible, give it a day or so for the flavor to infuse. A slice of that on top of the steak AFTER it has been seared and you have steak with truffle butter as it should be made. Also, as has been said, garlic and truffles do not play nice together. Still, as always, I applaud your constant efforts to experiment.
I'm going to give you my secret recipe for great burgers. probably not as good as wagyu burgers but something everyone can make. take 80/20 beef put 1 pound in a bowl. add pepper, garlic powder, a couple splashes of soy sauce, and finely shredded cheddar. put it in the bowl and mix it up. make patties and cook to desired doneness. usually I use 70/30 but the cheese mixed in will provide moisture so you can have the better flavor of the 80/20. don't add any salt as the soy sauce is really salty to begin with. this will make a juicy, tinder, and flavorful burger that doesn't stop till it's gone.
Guga, have you ever eaten biltong from south africa? Yes some styles are similar to american jerky but it can be very different and has super concentrated and aged beef taste. Get in touch and i can talk you through making it your self. Would be cool to try on some of the great meat you have there. Awesome channel btw.
Nospam Spamisham, yes you right africa has a bush meat problem with poachers which can be indiscriminate of endangered species etc, when we hunt its done professionally in a game farm, hunting block or concession where the game is bread for hunting and no endangered animals are targeted. What I meant by “different” is the technique used to dry or cure the meat as opposed to jerky recipes and methods. I certainly wouldn’t want to try import meat into the US, those boarder patrol dogs at the airport wouldn’t need to be trained to pick up biltong as most dogs just go nuts for it. Guga has access to some pretty awesome meat and I would love to try make biltong using that.
My 2 cents here:
-Truffle oil can't be heated as you did, you probably killed most of the flavor when you torched the steak after basting it with the butter. When using truffle oil, only use it as a finishing touch and you won't regret
-Mixing truffle with garlic is a risky culinary choice, their flavors compete and you end up with the most expensive garlic flavor money can buy
Thank you! Great input
I totally agree. I would suggest (I cook it every now and then when it's in season like now) a beef fillet, medium rare with white truffle shaved on at the end. Just some nice sea salt and basted in butter before adding the truffle. Quite the treat in my modest opinion 😉
I do appreciate Guga's will to experiment😁
André, absolutly correct, youre going to kill all the truffles. Raw garlic will also overpower the truffles. My sugestion, skip the garlic, blend the butter with the oil, or even better, truffle paste, freeze, and then slice the butter and put on top of the finnished steak. Guga, um abrazo forte desde Mexico...
I really did cringe when he did the garlic/truffle oil thing: "Guga, no bro!"
Andre, truffle oil is a synthetic product. Truffles do not share their fragrance via oil. its SUPER difficult to make real truffle oil, and it almost doesn't exist. There are no natural smells to destroy with heat... its just a chemical. look it up. Its not something like olive oil that can degrade
I absolutely love their honesty..
(Truffle Oil)
"It smells like feet"
-Mau Mau 2019
when i had truffle oil for the first time i was like this smells like gas
😂😂🤣🤣 honesty is the only way!
Reminds me of my first bite of 4 cheese pizza which almost made me puke now its the best pizza ive ever have.
Anh Dang yup its an acquired taste and smell
Also riced cauliflower smells awful
Ni .:;JAs Where did you go??? Guga we subbed for the format before not the new one
We subbed for the food, cooking techniques, interaction and showmanship of the group. Its always hard seeing friends split. Due to this channel I have learned of Pichana cut and Waygu bovine.
@@zolartan4442 I don't think they split or ended their friendship, did I miss something?:0
Zolartan yeah Same here. The OG group is right here :)
@Holden Mcgroine sauce?
@Holden Mcgroine nin Has always been salty when asked why he is not in sve anymore. You can check this at his yt chanel
avoid using truffle oil. it rarely if ever has any actual truflle used, rather its mostly artificially perfumed. the very small amount of truffle used is of the lowest quality unable to be sold as fresh truffle, while often carrying the marked up price.
This is why your detective pikachu
Maybe using actual truffles that are cut into small pieces, and infusing the butter with it over night might be the trick
@@tonygagz1747 they need to do this!! And garlic just way over powering too
True truffles doesnt disolve in oil
Yes, most truffle oils are made with synthetic chemicals. They also happen to be the exact same chemicals that exist in real truffles. Do you lose some nuance of flavor that you'd get from natural truffles? Sure. But it's also the only way most people in the world can afford the taste of truffles. If it tastes good to you, use it. If it doesn't, don't. But don't avoid it because it's artificially synthesized.
Congratulations, Guga! 1 million subscribers on Guga Foods and soon 1 million here too. You're the man.
Regards from your beloved country, Brazil.
N1nj4s last appearance. RIP
My last comment was removed due to talking about either the name being bl4ckl1sted or unsubscr1bing.
stincity damn what happened!
what happened?
(edit)
apparently n1nja got fired and they are no longer working at that office but are still in the same company as per the comments section of one the vids from n1nja's personal channel
@@princePCR Where can I find his personal?
princepcr man that’s sad :(
did they say the reason ?
Six minutes old? How do I keep getting such FRESH Sous Vide Everything episodes? Love it!
BRING N1NJ4 back
Shoz rip
@@legionary1656 did that niugga die?
+1
@@UghImpact got fired i think..
@@thundxagxd No, they just film to far away now. They still work together.
*uses healthy alternative to rice*
*covers in bacon fat*
Perfect
It's not about health. Guga is catering to Mau Mau and Ninja who are on a Keto diet.
I can not keep myself of laughing everytime you say " let's do it". Just the way you say it. Now that's going to be my favorite word.
Doctor : your lung is not healthy
guga : i know it doesn't look healthy now, but watch this
*BLOWTORCHES LUNG*
@@liesalllies GOOD LORD MAN!!!
@@liesalllies nice username btw
I love the music with this episode (especially through 4:05)! So gooood! Makes me want to curl up with a blanket and good book!
“I know they don’t look that good right now, but watch this”
*points at one steak*
Nobody ever said guga was an expert at grammar. His steaks are always numbered a,b,c,d instead of, you know, actual numbers.
Death By Design Graphics yes I can clearly tell he isn’t the best, it’s just a joke 👀
Death By Design Graphics
Its actually a running joke and they know it at this point lol
The music choice was actually perfect, hope you do that more
Guga, you always know whats the perfect time to upload a video, when I start eating you always upload a video:D
Gugas editing skills are dope
Just lit af
Thanks Nishant!
The last video where n1nj4 was :(((
Since I started watching your videos few months back I have bought multiple Joules devices grills etc and couple hundred LBs of steak. Has been a blast.
It’s like you have a accent but then you don’t, but then It’s satisfying hearing you speak 😂 and great cook! 💯💯
Guga first of all please never heat white truffles again (or white truffle oil). White truffles cant be heated through otherwise the flavour wil vanish. Second try avoid using truffle oil because it almost never contains truffle. Keep up the great work. I love all the vids! Peace bro
next up: does dry ageing enhances a whole cow
machfighter123 also the cow was dry aged grass fed
Nicholas N. And basted with wagyu fat
That would be so weird to see, and probably very disturbing honestly. It's just curing the meat, but man would that look like a horror show.
Porter Road in Tennessee dry ages the whole carcass. It’s a good idea because there’s less waste from the pellicle.
I actually prefer this channel than the other one.. idk why tho 😅
Because of ninja?
Probably because this channle post more then the other.
because angel isn't in the vids for me 🤷♂️
cmon, they are both good. Indoor (mostly) cooking here, outdoor over there (mostly) so you get some variety and options.
There is a video where Guga made a collaboration with the other Guga from that other channel that you should go watch.
I hope they still can save their friendship like they always did when putting a crust on steaks 😔
What? What do you mean?
Whattt? 🥺
What happened
RIP, I really miss this format.
Me too
Congrats on 700k
You deserve 10 million subs💯
Thank you JJ!
Why do I always watch these at 2am, I always feel so hungry after!
Perhaps you're in New Zealand?
I combined truffle butter with garlic Parmesan butter that I had and put it on my filet mignon for my dinner last night. It was delicious. Yum.
Glad you guys did something with flat iron - it's an absolutely delicious cut that's pretty underappreciated. Maybe it's best to keep it under wraps though, so I can still buy it for about 7 bucks a pound 😬.
You should brine a steak in chicken stock, beef stock, and vegetable stock. On holidays, I use Alton browns turkey brine recipe and comes out delicious
As he says he licks garlic you should make 3 steaks with different levels of garlic lice a light dusting barely noticeable to reg to way more than u think there should be on it. P.s. i also LOVE garlic n am sure what i like most wouldn't so I'd really look forward to you making an EXTREMELY GARLIC STEAK!!!😍😍😍
Hell yes this is a great idea. A lot of people are scared of garlic powder and in reality it's not that scary
@@aprilialover125 ... My mom bought 25 garlic powders cause my sister loves it. Its still sitting in the cupboard.
Garlic lice? Ewwww
He already made one with different types of garlic
But good idea
It’s clear that, although a wonderful cook, Guga doesn’t know everything and that’s he’s willing to experiment and learn for our collective benefit. 👍🏼
Love this channel! I cook Sous Vide several times a week because of it. A couple requests 1) Possibly review the Searzall knockoffs (I want one but $75 is steep) and 2) Wild game recipes!! Turkey, venison, wildfowl, small game, fish. Yum!
Guga you have no clue how much I look forward to your vids whether it be here or gugafoods! Thank you!
PS: still waiting on ostrich steak 👀
the way the salt falls on the steak is super satisfying
Guga you should make a cheviche or a agua chile, I know it’s not steak but I think you’ll love it!
Melts butter with a torch. Love it.
Great vid and loved the honesty. Hate cooking videos that just say "wow thats fantastic!" for every little thing.
Your caoliflower rice is DUNN
Keep up the good work man 💙
Guga you are a sweetheart for cooking Ninja and Mau Mau a low carb meal :)
Congratulations on hitting 1 million subscribers on Guga Foods
Flatiron is my favorite steak, even above ribeye and Porterhouse. Cooked well, it is the best cut of beef, even better than rib. However, it is easy to overcook it, and turn it into shoe leather. Keep it at most medium rare, and it's awesome.
Really? I will definitely have to give it a try, I would normally just pass it up
@@jhnsntmthy So did I, up till about a year ago, when I had my first one. A friend gave it to me, because he didn't want it, either. I just pan fried it in butter with morels and it was so good, I never forgot it. Definitely give it a go.
Agreed. Flat Iron and Hanger Steak are my favorites.
2:44 your red chili pepper is now a red hot chili pepper
You should do a video on what you do for work and a tour of your office!
faster Guga! Ive almost watched all your videos for a 3rd time now. I need MORE!
CONGRATS ON ONE MILLION SUBS ON GUGA FOODS!!!
Congrats on 700K Subs!
You guys do some fun stuff tbh, love your videos
I hate thinking two life long long friends have lost their 3rd. May they work out whatever has gone on.
You should try cooking a steak in ghee, a more concentrated butter that has no lactose and taste like a more concentrated, creamier butter. it also has a very high smoke point. Les do it!
6:36 he having flash backs of doing lines 😂
1k more to 700k! CONGRATS!
Thanks YoCo!
@@SousVideEverything much love from israel
6:30 *NINJA LOOKING LIKE TONY MONTANA*
Guga can you please do a video sous viding chicken then breading and deep frying it in hot oil please !
At 6:33, close your eyes (Its 03am) and you're getting to the bottom of the bag.
6:13 ”It smells like feet!”
6:23 ”I’ts good”
LODIELIE B feet = good
think cheese
Keep the awesome work my brother!
Guga, where did you get that dish that you sauteed the "rice" in, bud (2:35)? I've been looking for something like that in the USA, FOREVER!? I couldn't find it in your "everything" list either(?). Thank you in advance for your reply. Cheers!
If it wouldn't send me into cardiac arrest, I'd drink the Truffle butter.
Congrats on 1 million on the Guga Foods channel!
Hahaha! ''To me it smells like feet. Ninja: U WOT?'' 😂
For years I’ve always said that mushrooms taste and smell like feet! So glad to hear someone else finally acknowledge it.
Not even 30 seconds in and this has my stomach growling.
Mine too!
MORE N1NJ4
And I agree with another comment, maybe apply the oil cold as a finish touch and don't use garlic with it.
Keep up the great work with awesome videos. U always make me hungry!!!
Damn he's sick, still putting out content mad props
Hi there . Love your videos guys watch you all the time. How about an experiment of using msg salt and white pepper mix ? Msg and salt same ratio and small amount of white pepper. I'm sure these are the spices used in Chinese restaurants but would be an interesting test
Try the best regolar steak you can cook vs wagu
Can you sous vide MauMau's left arm and then enhance it with white truffle butter please. I'm sure that would be delicious!
I am a simple man. I see a Sous Vide Everything video, I click
Finally a steak I can afford! Looks delicious. I'm assuming it's pretty expensive to get into sous vide?
7:33
"If you go deep, you go deep."
-Guga 2019
You make such wonderful food. I almost cry knowing i can never have anything great. I can't even afford steak. LOL but ur vids still make my days better. Awesome work Sir
Guys...I really enjoy your show. I am from India. You really need to try sous vide steak with Indian spices (garam masala)
Ninja is basically Guga's labrat. He tries first and when he gets approval, guga eats 😂
The fact that you can't type his name without your comment being flagged should tell you all you need to know. Why else would you be getting silenced. Its been over a year now and no body has addressed anything with any real detail. Sure on one level it's nobodies business. But on a different level. Fans have invested in these "characters" and would like to know why they show they love dramatically changed without a word.
N1nj4 recently said in a TH-cam comment that he got kicked out :(( bring him back
Why would anyone want him back? He was loud and really annoying. Supper glutenous and didn't appreciate the taste of gugas hard work!!! Channel been way better without him!
Why did they kick him out?
@@TeaDoubleE85 he was the he was the one who brings life to the videos
@@TeaDoubleE85 He's cuban they all loud .. .... But Without him this channel wouldn't have taken off.
Omg! Sous vide my life already. 👌🏽
Hi Guga. Have you ever sous vide a bison steak? Please give me some pointers. Love your show lol.
Congrats on 1 million
Soo good i had to watch it again
este é o melhor canal de comida
Guga: i know it doesn't look that good right now, but watch this
Guga 2019
He said "they" though! What's the joke here? Are you just correcting him? You kinda missed the mark with that dude. I don't get it.
It’s wash this
Guga love your videos !!thanks for all you do !!!!
Where would I find that wok sauté pan you are using in this video
personally, i prefer the classic office videos. they just really give the vibe i like
You made a FINE plate lunch for the guys this time!
Guga can you do the black garlic test again but use Mason jars instead!
I agree that flat iron steak is great-especially sous vide. But, as others have noted, as a truffle experiment this was poorly designed. Using truffle oil is like using imitation vanilla-there's a suggestion of the aroma and flavor but it is so much less than the real thing. Truffle butter should be made like you have made other compound butters: use real truffles (you can get pieces or very small truffles that are much less expensive than the whole truffles you would slice onto something), mix into softened butter, roll it up in plastic wrap to make a log and, if possible, give it a day or so for the flavor to infuse. A slice of that on top of the steak AFTER it has been seared and you have steak with truffle butter as it should be made. Also, as has been said, garlic and truffles do not play nice together. Still, as always, I applaud your constant efforts to experiment.
Finally ma boy Ninja
6:35 when your girl says dinner is served
Yo guga you got anothrr channel
Love your steakss!!!
That rice looks super good
I'm going to give you my secret recipe for great burgers. probably not as good as wagyu burgers but something everyone can make. take 80/20 beef put 1 pound in a bowl. add pepper, garlic powder, a couple splashes of soy sauce, and finely shredded cheddar. put it in the bowl and mix it up. make patties and cook to desired doneness. usually I use 70/30 but the cheese mixed in will provide moisture so you can have the better flavor of the 80/20. don't add any salt as the soy sauce is really salty to begin with. this will make a juicy, tinder, and flavorful burger that doesn't stop till it's gone.
nice video man just like always :D
So long my old friend..
So long Nin**
Hello guga. I always love what you cook. I have request ,Can you do a test comparison between butter and ghee? Which one is better at searing.?
Guga, have you ever eaten biltong from south africa? Yes some styles are similar to american jerky but it can be very different and has super concentrated and aged beef taste. Get in touch and i can talk you through making it your self. Would be cool to try on some of the great meat you have there. Awesome channel btw.
Nospam Spamisham, yes you right africa has a bush meat problem with poachers which can be indiscriminate of endangered species etc, when we hunt its done professionally in a game farm, hunting block or concession where the game is bread for hunting and no endangered animals are targeted.
What I meant by “different” is the technique used to dry or cure the meat as opposed to jerky recipes and methods. I certainly wouldn’t want to try import meat into the US, those boarder patrol dogs at the airport wouldn’t need to be trained to pick up biltong as most dogs just go nuts for it.
Guga has access to some pretty awesome meat and I would love to try make biltong using that.
Black truffle bone marrow dry aged olive wagyu ribeye cap steak next please!