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I tried using a STEAK CHEAT Code!
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- เผยแพร่เมื่อ 29 ต.ค. 2021
- Get your beef tallow today www.amazon.com/dp/B0881XTCR3 It's amazing! Thanks South Chicago Packing for sponsoring this video.
Today I tried using a cheat code to make my regular steak better. Does it work? I sure hope so here are the results.
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#steak #sousvide #cooking
Get your beef tallow here www.amazon.com/dp/B0881XTCR3 It's amazing!
U should try dry age with wagyu beef tallow
Out of stock
I saw those on Amazon before but was unsure if they would be good
@@XethmondeusWave I see in stock
I'm curious if you could take that wagyu tallow, freeze some and then use it in a grind with some beef to make a cheap wagyu burger.
Guga’s “cheap” steaks are my steaks when I want to treat myself
The struggle is real fam
Honestly
I don’t even bother eating steak if it’s not prime. Then again that’s like a few times a year
Sooo true
so true, the steaks i get have no marbling lmao
there's something about the consistency of the "but watch this!" segment & music that makes me love this channel
So iconic
🎶🎸
Repetition legitimizes 😛👌
_"Is this gonna turn out good, or is it gonna be a complete disaster?"_
Dude, any time a cooking experiment begins with "Wagyu fat" the only disaster that could possibly happen is the 50-car pileup that'd result from everyone rushing to get to it first.
Damn that's a good one!
Lol true story 100% best comment of the week.
I was about to say. This isn't an experiment because we already know the answer.
or heart disease
I want to say thank you Guga and share a story: my father-in-law is in the early stages of Alzheimer's, and he's starting to lose his memory. I wanted to pull out all the stops and make him an amazing dinner, so I combined all my favorite steak tips I've learned from your 3 channels over the years.
I bought 4 filet mignons (1 1/2"-2" thick), dry brined them with salt, pepper, garlic powder, and MSG, cooked them sous vide at 131 F for a couple hours, seared them at an extremely high heat in wagyu tallow for 1 minute per side, then basted them in a lightly seasoned, melted wagyu tallow sauce that included minced garlic, oregano, salt, and MSG. He called it "the perfect meal"... twice. My mother-in-law kept repeating "wow... WOW...", getting louder each time, and shaking her head in disbelief at how good it was. The steak was unbelievably tender and succulent, and the flavor was rich and beefy, accented beautifully by the herbs, and all enhanced by a light touch of salt and MSG. It's a meal that I think he (and all of us) will remember for a long time.
I'm sure you'll never read this, but I just wanted you to know how to the experiments you perform and the tips you give can have a real impact on people's lives. Thank you for doing what you do.
-Paul
I’ve learned if the side dish does not have any vegetables in it, most likely angel is tasting the food with him.
Potatoes are vegetables though...
@@chemistryofquestionablequa6252 startch disguising as a vegetable.
@@nicholasvanbrunt6631 yeah potatoes are a vegetable only in the shallowest of senses.
People. I bought the wygu tallow. Snagged some aged ribeyes from my butcher. Seasoned them appropriately. Slathered on some tallow. Vacuum sealed them. Sous vide. Dried off. Applied little more seasoning. Thin layer of tallow and seared on a piping hot charcoal grill……
HOLY SH*T this was the best steak I’ve ever grilled in my life and I can grill a steak that will embarrass local steakhouses. My buddy and I cleaned the bones.
Thanks for the recommendation bro. This is a key factor in my arsenal moving forward. Sooo good. I’m still cheesing and I finished my steak a couple hours ago lol. We kept commenting on it in between bites lol. Well done bro. Well done
🙌👏 🙌👏
I saved y’all some time, the Wagyu Tallow costs 30 dollars. Which is still decently priced given what it is.
A true hero
I expected the price to be around 50-100 but not 30 lol
That's litteraly in the thumbnail
@@leeauf ight G
@@leeauf Plus, it doesn't say if it's 30 dollars for the amount showed in the thumbnail or for an entire jar. Sooooooo nice try being a contrarian loser
What about dry aging in beef tallow , maybe it'll be like the butter aged steak??
dry ageing in butter doesn't actually taste any different than a normal dry aged steak, its just a lot cheaper than buying dry aging bags and a vacuum sealer, or a dry aging fridge. It also reduces moisture loss. People do sometimes dry age in beef tallow with smaller cuts, such as a tenderloin, because then you don't have to cut off any pellicles and you won't lose any meat. Dry aging with beef tallow also doesn't taste any different than a butter aged steak, but it does prevent even more moisture loss.
Thank you for coming to my ted talk.
No but also yes
Guga already did it in Swedish Jacuzzi experiment.
@@HeinzlerHZ Swedish jacuzzi sounds almost... Dirty 😂
I guess I was a little late with my comment, lol, but I agree with you 100%
Part of the joy of watching this video is seeing Angel grow up from a young man to a a man with confidence. Must be nice having Guga as uncle.
An another mouthwatering experiment video
but remember kids, sleep early
I don't need sleep, I need answers
Yes, daddi.
Imagine sleeping lol- wait how did u know.
Hey Guga, I have been watching you for a few weeks and as a result have purchased a Sous Vide Cooker and love it. I have been cooking for40 years and have learned a lot. However, I had never heard of sous vide. I love watching you, not only because you are a great teacher, but also a man who is obviously in love with what he does. What a blessing it would be if everyone had your enthusiasm about their work. If you ever come to Miami I would love to meet you.
I have the same tallow on order!
Now that you know to add the fat at the end, I am REALLY curious about an experiment with duck fat vs. "butter of the gods" vs. wagyu tallow. Same experiment. Same side.
iirc he did that with fried chicken and the duck fat was the winner
@@1Raikage1 Pretty sure you're right, the duck fat might play nicer with fowl than steak though.
Already done in an other video, it compares wagyu tallow, duck Fat and pork fat
i tell you what duck fat is rad i coated some sausages with it then smoked them it was awesome. potatoes fried in duck fat are the best, better than peanut oil.
@@Quest723The duck fat worked well with my pork sausage
Angel eating the whole steak at the end 😂
I started buying this when you did the "Which fat is best for frying?" Video that used the same fat. It is a game changer. Use it all the time when I cook my ramen and the flavors mesh so well with each other.
oh damn thats an idea...
FWIW - I make my weekly popcorn in that beef tallow and it's phenomenal.
🤯
@@diRecTorUNBEKNOWNST 30g beef tallow, 80 grams popcorn seeds. Enjoy
Ive been using the tallow for a while now as well, and I tried injecting the tallow into a steak a few time, and have been pleasantly surprised. Can't really do the whole control steak or perfect cook like you. So maybe you can test it out.
I basically have a small meat suringe that I use to inject multiple veins of the tallow through out the steak before cooking, and it makes a massive difference.
Have you tried using something like a xspecial meat tenderizing tool on the steak then inserting tallow and sealing in vacuum bag to cook sous vide? If so, how did it turn out. I think it might be possible to get more of the tallow in the meat this way.
So obviously we now need Wagyu seared with wagyu tallow.
I already have a tub of this tallow in my fridge. I most recently used it with some butter melted onto a ribeye I was searing on the grill. I'd cooked it sous vide to 135f perfection for 2 hours, but decided to try something new when it was done, to sear it and add flavor. I dunked it in chilled water so it dropped back down to 100f, while prepping the coals for the grill, then took it out of the bag and put a meat thermometer in it. I put a big glob of butter and wagyu tallow on top, right as it hit the grill, and spread it all over as it was melting. Once it's melted, you immediately flip it right over the hot coals, and let the flare up help seal that sear in, while you melt another big glob on the other side. Once I seared it to perfection, I pulled it off the hot coals and moved it to the cool side of the grill, before putting the lid on and letting it finish with some extra smoke. It was already around 125-129f when I pulled it off, but it still spent another 2 minutes in the smoke getting that smoke flavor. Absolutely the best steak I've ever done, the sear was only crust deep and the steak came out extremely juicy, and finished on the grill much faster than an uncooked steak generally would. I've been meaning to make fried chicken as well with your recipe and using tallow, IDK when I'll get around to it though
This is the best and most authentic sponsorship I've seen on your channel. Well done
Respect. Still so awesome to see you guys….
You the O.G. Brother!
Guga, I've gotta thank you so much. Thanks to your videos, I finally managed to get a sous vide setup of my own. So far I've only done a couple of simple chuck roasts in it, but it has come out *so* tender it's comparable to prime rib. I can't wait to see what else I can do with it!
Absolutely love your videos....keep them coming
I’ve been using this for a few months and I actually use it as a replacement for canola oil or olive oil and it’s awesome! It’s also great for searing steaks
i'd like to see you do an experiment at some point between the wagyu tallow and some other, cheaper tallow.
i'd wager the wagyu will still be better but it'll be nice to have a point of reference since the wagyu tallow is about 50% more expensive.
Personally, I think one will be indistinguishable from the other.
@@chuckschillingvideos i just made the same comment, and i suspect you are right.
Guga, could you do a video where you show the food you usually make?
Considering he uploads in a nearly daily basis he's kinda already doing that
He just goes to waffle house in real life.
@@frankerzed973 i mean, yeah, but he quite often says he doesn't eat nearly as much steak as it seems like he does, so I'm curious, what does he eat when he isn't eating fried chicken, grilled steaks and smoked briskets
Quick cook noodles
Love the channel and the content! I need get a sousvide... lol.
Congratulations on the weight loss!!!
fried up some tater tots this morning in wagyu beef tallow, "not beefy, just Better"! Thanks Guga, I've been using it on steaks and burgers, never thought to use if for frying potatoes.
Beef tallow was used in all the fast food joints once upon a time, now replaced with harmful seed oils.
I usually inject it straight into the steak then brush some on top while it’s smoking. I finish it off in the skillet, using the tallow instead of oil
I used beef tallow with ground turkey to use in spaghetti. It was amazing! It was creamy and had such a wonderful flavor. Highly recommend using it.
i freakin' love every time he says his catchphrase "I know they might not look so good right now, but watch this!" XD
Love your cooking, I'm a chef, I love my job and I love making cooking videos! It's fun cooking!
That Ad was hella smooth. I watched it and when he started talking about the steaks again i was like "wtf did i just watch a whole guga ad?"
At least it's relevant unlike Raid.
Guga! I love your videos! Have you tried dry aging a steak in wagyu fat?? I’m not sure if it would work, but I could make for a cool experiment! 🤔😋 keep up the amazing work!
When Guga says be sure to season "both sides" he really means season all six sides (gotta work with me on the sides here), ya animals.
I ordered that brand off Amazon just now. Great video. Looking forward to using it.
Looks So Good!
Hello! Love your videos. What kind of salt are you using? I used table salt and it turned out wayyyy too salty
OGs knew that the wagyu tallow would dilute the flavor! Great experiment!
"A good amount of salt..." *steak disappears under the salt*
My eyes widened a bit at that part lol
Very little of the salt actually penetrates the steak - he is using a coarse salt. When the meat is cooked in the sous vide, most if not all is dissolved into the meat juices and is no longer on the meat after it is cooked and patted dry. In this case, the salt is acting mostly as a short brining agent.
Isn't the third one kind of like the one where you put butter in it, and it turned out to be not as good?
I tried the Waygu beef talon, I would recommend. It has a rich umami flavor and my guests love when I use it.
I also use wagyu fat for my steaks, it's a real game changer!
I'm looking forward to trying it! I eat a lot of steaks, and I've been using avocado oil; I hadn't thought of trying tallow. I think, ounce for ounce, this wagyu tallow is actually cheaper, too!
I like how consistent you are about not putting fat in the bag.
So... This is in line with whether to add butter 'in' the sous-vide bag or to only add it at the basting phase video (from some time ago).
Good to see some consistancy here. There is a theme developing. - Thanks so much!
Wow I'm actually surprised the basted one turned out better than the sous vided one.
I got a couple questions though. Can you save this after basting or frying with it like bacon fat? And can you use it in a deep fryer several times? I don't want to one-and-done it with something this expensive. I normally get several cooks out of my deep fryer oil, and usually save and reuse my bacon fat. Thoughts?
nice vid as always
I like how he used the knife to open up the beef tallow instead of just peeling it off
It doesn’t peel off you have to cut it.
Yeah dnaile
Probably the first time I didn't skip the ad part because it was actually relevant to the content
lol same here
I like experimenting on the side dishes, please keep doing it! 🤓
Before I order this expensive tallow, what is the shelf life after opening the Wagu Beef Tallow; (keep on kitchen shelf vs kept in refrigerator?)
I have a question. I have some left over beef fat trimming from cleaning a brisket. I put them in vacuum seal bags and left them in the freezer. Can I sous vide it to get tallow or I have to fry them in the sauce pan
Hey Guga, with thanksgiving coming up can you try to sous vide a whole bird? I know you’ve done parts in the past at different temps but I would love to see a whole vacuum packed turkey in the circulator! Can it even be done?
when searing a steak before serving do you recommend butter basting or Wagyu basting
After watching your videos, I have been using the WAGYU BEEF TALLOW and it is incredible! Thank you!!!
This makes me wonder, how would this taste when cooking with turkey. I think it would be a winner in anyone's book for thanksgiving.
I can confirm this stuff is fantastic! Spread it on my butchers paper when I wrapped my brisket and it was sooooo juicy!!!
Have you tried using something like a xspecial meat tenderizing tool on the steak then inserting tallow and sealing in vacuum bag to cook sous vide? If so, how did it turn out. I think it might be possible to get more of the tallow in the meat this way.
B4rother its my favorite cheat!!! im making a 5 pound brisket flat right now and I injected the flat with the tallow and squirted more on the butchers paper!!! you guys are killin it!!!🔥🔥🔥
Guga, is the Wagu tallow sear better than a butter sear for flavor? Your preference?
cool videos. When you say "Lets do this". Sounds like Jack Black in Nacho Libre :).
Litteraly bought this stuff last week and did the same thing. Tastes super good in eggs too!!
I bought a soue vide and a flame thrower. I have been cooking at 129 degrees and then flame thrower. I over cooked the steak. And the flame thrower really burned the fat I n the try tip. Do you have the frame thrower al the way up?
Angel: says something*
Guga: hippity hoppity your idea is now my title
hippity hoppity that's now my property*
FIFY
you should try dry aging a steak in garlic paste
Naturally you need to make an episode dedicated to just different tallows next!
Hey Guga! You should do a Behind the Scenes Video. A video where you show us some clips of you making the voice and editing. I'd find it pretty interesting.
I love your channel!
could u do a video about all of the best steak methods that u have tried on one steak
Hey Guga, thanks for your great videos.
After watching your videos, I have three requests for future videos:
- Please try some other cattle breeds than wagyu and American beef.
- How do you clean all your pans and other cooking ustensils so they continue to be so shiny ?
- Please cook a foie gras in a terrine using sous vide.
And yes I'll repeat those requests often. ;)
I injected a turkey with that same wagyu beef tallow and butter then cooked I it on the smoker came out awesome. I use it all the time for steaks brisket smoked pork ribs
Guga's looking good. I was typing this before he mentioned Steve lol. Looks healthier and you can definitely tell he's lost weight.
Looking forward to swole Guga🤣
Next video comparing muscle gains from chicken and rice diet vs sous vide dry aged Angel.
Guga have you tried souvide steak with sushi seaweed wrap sheets or the seaweed snack sheets ? Get a surf n turf flavour profile
That beard is growing.
I've always finished cooking my steaks after grilling them to right below rare and then letting them fry for a few minutes in a pan with butter to rare/medium rare...same concept I suppose, but better because as opposed to milk fat you're using beef fat which is more appropriate.
Angel, who destroyed the cast iron skillet in the rain: "Whenever I see multiple steaks on a plate..." "You get scared?" "I do." "YOU SHOULD!" *creepy breeze sfx!*
That bald head lookin shiny af. Love it!
Also folks that tallow is OFF THE CHAIN. I’ve been using it for a few months now. Already went through 4. lol.
Waiting for this product to make its way to the UK. Damn do I miss the things I took for granted in the US ;_;
I ordered this last week along with the lard. Cool!
hey guga, is it possible to dry age some steak in wagyu beef tallow? if it's possible, would u try it?
Now dry age it in beef tallow!
YES
I still think back to the butter experiment and it's cool to see the same result.
How long do you vacuum seal and what is an alternative if I can’t do that
On the next episode of sous vide everything with mau mau we’re having a milk steak , 8 cheese Mac and cheese, garlic bread with cheese , and 72oz milkshake. Angel gets everything that with no dairy lol
Sous Vide and oils/fats still do not work well together (not even when it's Wagyu Beef fat).
Similar results to sous vide with butter or brine. It seems like when you cook sous vide with any liquid, the liquid pulls the flavor out. Is there a way to go longer to allow the steak time to reabsorb the flavor, but not get too mushy?
My guess is if you just dont use a lot of liquid and if you provide some way for the steak to absorb the liquid, salt pulls in water but maybe theres something you can put on a steak that pulls in fat instead
I'd like to see you dry age steak in Wagyu beef tallow. I reckon it would be next level.
Gonna have to get some of that. Not surprised about the potatoes. The thing that made McDonald's fries so good back in the day is they were cooked in tallow and not oil, like they are now.
My friend who managed a Mickey D's back in the day (80's) said the fries are so good because they spray them with sugar water before the freezing process. Not sure if they still do it, but I would guess that they do bcause they are still awesome, lol.
You and Guga Foods should totally do a Collab, You guys look like brothers!
being an old viewer of this channel is already knew that the fat in the sous vide bag was going to mute the flavour of the meat
I would like a video where you weigh the salt compared to the meat so we can get an exact formula for salt. I think I've heard 2% salt by weight in a video. Maybe it changes with flaky salt, regular salt, etc. Maybe it varies from a small steak vs a brisket. Salt may be subjective but I would trust your palette over just winging it. Great vid!
That’s a lot of salt….
Guga my boy
Guga being on the left side for the tasting throwing me off ! He's always on the right !
Price on that tallow is competitive with the duck fat I buy, very nice idea!
Guga : To keep it simple, I season it with a good amount of salt followed by ground black pepper and garlic powder.
Also Guga : *Proceeds to dump a mound of salt right on top*
i was looking for a comment that said this
Wow,the Wagyu tallow is already out of stock!
Check again I just ordered some!
@@ballzzinyourmouth8 Out of stock.
@@colinfox2778 Keep trying! I just ordered some. I think a lot of Amazon retailers like to say they've only got a few left, so you're more likely to go ahead and buy it right now before it runs out.
You should test Dry-Aged Wagyu Tallow vs Unaged Wagyu Tallow
With Thanksgiving coming, thoughts on how/if you could use this for smoking a turkey??
Love you guys but I would love to see a rib experiment using a smoker ,pressure cooker and sous vide
I think a good nickname for this tallow would be "Wizards Spunk" 😂😂👍👍
I use this tallow when i pan sear in my cast iron. It works amazing!