Sous Vide Basics: PORK CHOPS and SAUCES
ฝัง
- เผยแพร่เมื่อ 16 ต.ค. 2019
- Sous Vide Pork Chops and Sauces on our 2nd episodes of sous vide basics with Guga. You asked for pork chops and today I show you 2 version, one sweet and another savory. I am also doing a sweet glaze sauce and a mushroom sauce to go with these beautiful pork tomahawks.
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#SousVide #PorkChops #Sauce - บันเทิง
I prefer the guy from Guga foods, he knows what he’s doing.
He also doesn't boil his food in bags, the dude actually cooks stuff.
Its The same guy...
@@pog7245 That's the joke.
@@TombunnyHunter lol
OhYeahItsMax Maximilium wooosh
Who needs Gordon Ramsey when you have sous vide everything
After I keep watching both 2 Guga's channels, I can feel that Gordon Ramsey = Gordon Crappy!
Don't bring up that guy, he is not a chef, he is just an ass with a to big of a mouth. If my ass would look like his face I would not dare to take a shit.
@@ladamurni i see you have trouble telling apart TV and reality
Me, because Guga isn't injuring everything. It's another style.
Gordon Ramsey? Are you kidding me?
One thing i like about guga is his food safety and hygiene is on point with gos use of gloves and talking about safe temps for sous vide etx
I like this new style of videos. The good old formula for cooking shows, simple and basic.
Basics! Im still doing regular show but will have this series in a little playlist fir you to reference to anytime! Thanks for watching!
EVERYTHING we need to know to confidently cook tender, juicy pork everytime PLUS two sauces. Thank you.
guga, my husband and I just got a sous vide circulator for Christmas, so thanks for all of your basics videos! perfect explanations for us beginners!
This is the beauty of the internet. Guga is making more money from TH-cam revenue, sponsors and affiliate links all while cooking in the comfort of his private studio. He sure works a lot, editing etc. but it’s worth it.
Plus, he does what he loves. Cooking and sharing with his family, friends, and teaching us how to do it. What's better than that?!
When will I able to eat at your future restaurant?
That is sous-vide master privilege. Learn and have your private restaurant.
@@mokouf3 Have you achieved your own private restaurant?
@@TheBomo bruh, that's not how restaurant run -_-, prep time might be 12 hours, but pick up for the order should only take around 5 to 15 mins, pre cook, re-heat and put some color on it done
Ban Shido r/WHOOSH
Tomorrow
Finally living the dream!
**Eating pork chops while watching Guga cook pork chops **
WOW! Ramen and Basic Pork Chops! We must be on the same wavelength! Did those 2 videos the past 2 weeks too lol. Nice take on it.
Saw your videos. They are great. Keep up the good work! 👍
@@bleuuugh Thanks for watching! Means a lot to us!
I truly hope every minute of your life is as happy as your videos make me.
Guga, I just wanna give you my love for doing all these kinda videos on both of your channels.
Video quality never ceases to be top quality, and the food is..... pure awesome.
You madman, keep it up! :)
I loved that you put the different temps and times to be safe to eat.
I realized that a restaurant could put in a couple dozen pork chops in before the dinner rush,
pull them out as they are ordered and sear each serving and the customer would be served fresh and perfectly done food.
you could precook them in the sv bags and put them in warm water and sear when needed
Guga...... you and your crew are CRAZY !!!!! These recipes and results are great !!!!! You are the inspiration to the hesitant worried about wasting time and money on failures. I can't express how much I love your failures on video for the pure honesty of it all. BOTH channels are amazing as are you and the crew !!!!!
The promised Wagyu of Chicken! We need that !
Wait when did I miss that happening......regardless YES! This is a must on either channel
WTF is Wagyu Chicken? Some Asian massaging and beer feeding chickens? Use reality....
Hey.. Walmart has wagyu steak now lol can you check it out and see if it’s authentic? Test it against your butchers cuts..
Most likely American Wagyu and not authentic Japanese.
@@imaripapin5070 If so, it may be the only thing in Walmart that is American made. :)
@@mnotlyon AHAHAHAHAH
Keep these videos coming Guga! So informative, easy to follow, and helps all of us elevate our cooking to the next level. I have some beautiful bone in pork chops from GWS and I'm going to do both recipes for my family this weekend.
This is one of the best episodes ever. Not just because the amazing food but sooo many basics in one vid.
Guga is One of a Kind.
They broke the mold!
All in a good way!
Excellent on so many measures!
Just tried the savoury one, I'm lost for words. I bought my anova after seeing this channel, whenever I use it everything is amazing. But when I follow gugas instruction, it is like a whole other level. This one and the part smoked brisket are my favourites so far.
I love this new series Guga!
Thank you for posting all the times for the thickness of the meat!!!
The way guga changed,his video into more of a tutorial is a change i didn't know I wanted but am very happy i recieved
Damn guga at this point rather than your body being 65% water its gonna be 65% meat juices
Standjudger The Standlover its 75% water
@@muncanatore3094 nah it's 75% meat juices
nah its 75% juices from the bag
Is he not made of meat? Why would he not be comprised of meat juices?
I’m German and it’s too funny when you say sauerkraut 😂
Great video! Thanks. One thing I do differently, is I make a little paper towel sachet for the fresh herbs. I've found that the vacuum presses the herbs into the meat, leaving noticeable differences in taste of the finished piece (much more pronounced herb flavor where it was pressed into the meat). So, I wrap the herbs into a paper towel "straw" (ends open), and place that on the piece. Also easier to remove after sous-vide'ing.
I’m loving the evolution of this channel guga keep up the amazing work
Thank you so much student!
I just made the savory sauce and it was delicious! I would recommend doubling the ingredients though. Better to have too much than too little.
This is my kind of content! Well done Guga! Love from Philippines
Glad you liked it Chrisval
I really enjoy the new format very educational keep up the good work guga
Thank you so much for all your videos! I'm new to sous vide, and I have learned so much from you. Everything I've tried has been fantastic! Thanks!!!
Quality cooking video. srsly better than anything on television ;-)
Thank you so much 😊
I can understand why no one disagrees with you, that whole Game of Thrones background of knives.
Guga... This is probably my favorite video that you have done in a while. Very informative
Thanks so much for this. Im really enjoying this new series!
I love your taste reactions, Guga. I giggle every time :D
Man gonna love trying this one day
You are!
Guga, this series is the bomb. Thank you.
I friggen love this guy's energy. Keep doing videos dude! You're awesome!
I get the sense you did this as a hangover cure for Mau Mau 🤣. You're a good friend Guga.
Guga this series is excellent. Thank you for sharing this quality content for free. ❤
By the way, can we use meat juices from sous vide to deglaze the pan instead of chicken stock? Or would it be worse?
Definitely do it!!
I have to say just how much I learn and enjoy your channel. I use to be a bbq/smoke guy, but this Sous Vide method is amazingly fantastic! You video presentation is fun and insightful to watch. Keep up the great work, and thank you!
Tried this tonight with excellent results! Thanks for the great content and sharing!
"I also like to season the board"
*_Adam Ragusea Has Entered The Chat_*
"I'm also gonna slice a little bit of my butter" -Guga Foods 2019
love all your shows..thanks
Yes Guga! Do more of this! Your channel will reach EVEN more people I'm sure.
I like the new style! Reminds me of a cook-show only better! ❤
Try dry age pork tenderloin, I wonder what it would taste like.🤔
Yes I've been asking for dry age pork
Eli Vigil 710 i think it is not possible because of bacterias
I keep asking for sous vide human
I think you cant dry aged pork or poultry. Only beef stands the dry aged process
The grim spectre of Death
Gaga, I like my SousVide pork chops with horseradish mustard. I’d like to see a sauce like that. Love all your videos.
Both looked absolutely amazing. Great video showing each step & how to do each step.
3:53 : Shows how to make a bone-guard to put in the bag
4:37 : Immediately forgets to put the bone-guard in the bag!
Even talks about being smart! Some genius you turned out to be
One question, using vacuum bag for every steak seems like a lot of plastic pollution. What are the alternatives? Are there any reusable vacuum bags? What are the disadvantages of using zip locks or silicon bags?
There are a few good reusable options, they come with a pump are easy to clean... Check amazon. Ziplocks are ok, you need to make sure the zipper is above the water level, but in hotter temps the side seams can rupture, spilling all those amazing juices and essentially boiling your meat -- often people will double bag when using ziplocks, which can be justifiable if you're cleaning and reusing them a few times.
@@inspectordabbit2048 Thx, I saw quite few reusable options however, the main question is which are "good" and if they have been tested by the community and/or experts :)
I love these instructional videos!!! Keep it up!!
Thanks you give so many good tips! I often find myself asking questions and you amazingly answer them - ie saving the drippings.
When i saw the first few seconds I was like "When did I click on a Tasty video"
😂 yea guga has come a long way
The first second was hes intro but ok🤦♂️🤦♂️🤦♂️
You could try and dry age some venison or ostrich. Ostrich is a healthy meat and has a good source of fat and is very tender!!!!!
Ostrich is not sweet at all
@@valavenkat7592 add honey?
Great format. Thank you Guga!
Awesome two ways to make pork. Love the basics series!!! Really cool!!!
2:18 * Adam Ragusea is that you?! *
Álvaro Banegas lmao
basics with bab.. guga.? lol
Set his pan on fire...."Nothing crazy"
Really enjoying this style of tutorial, you are killing it Guga
That looks amazing! Keep up the great content as always!
Anyone else noticed at the end, that his cook top is a cylon in disguise?! 😀
1m subscribers here too soon ;)
I hope so! Thanks to all of you! Thank you, thank you!
@@SousVideEverything Please dry age a steak in Meat fat even better in Wagyu fat. Please it Will have an extreeme flavor
Trying your precook idea for tomorrow after work. Thanks!
I used to be against sous vide, but your videos have changed my mind. Going to buy a setup this weekend. Thanks Guga!
Not a fan of pork chops, but I would definitely try this!
Give it a try dude!
I never liked pork until I got a SV. Now it's one of my favorite meats. There's a gas station (Yup! Kwik Trip) by me that sells $1.50 bacon wrapped pork tenderloin and 5oz sirloin steaks already vac sealed. Talk about EZ and cheap! The SV cooks them to the temperature a master chef would. I've always hated salmon, not anymore! Watch the SVE where Guga does salmon and you'll be in for a treat.
TheDude I hated pork chops until I sous vide them
I love pork, but I'm highly allergic to cats and a specific albumin in their hair crosscuts with a form of albumin in pork meat, so I'm allergic to pork as well. It sucks man.
Where is ninja....I think this should be explained....
He does his own videos now so he's rarely in SVE videos
@90's Baby yeah I hope not. Always loved him in the videos.
@@ztxycjcxkzjzjtzjtzzxylxlxo no one is saying he can't have his own. Guga has had his own forever as well..but SVE was always all 3 and I'm just not enjoying it as much without the trio
They beefing dawg
Everyone has to move on but hopefully their will be surprise visits from time to time.
I can’t wait to get my Sous vide machine!! I’ve watched your videos religiously dude!
Thanks Guga, this video so informatif.
Dry age a meat for 30days, then cover in butter and beef tallow and age for 20more days
That sounds real good!
What happened to your user name? Didn’t you used to be “Swedish Hot tub”?
Monroville swedish jacuzzi
TheDankTank TV Heh heh... that’s the one.
Monroville nah swedish jacuzzi. But people made fun of me on other vids so i had to change:(
"and we render". Sounds like Sam The cooking Guy
I feel like Sam and Guga did a secret Collab this week where they copy each other... Weird..
This is great, thanks for the tutorial Guga!
Guga - To deglaze a pan with mushrooms, is pure genius. I came for the sous vide of a pork chop (I've got some nice thick ones waiting for me), and I always check you out for times and temperatures, and I found this. I love mushrooms, but I will never see mushrooms the same way, after seeing this.
Thanks man, and happy holidays to you.
Hazte un canal en español
“Guga en tu cocina”
Es brasileño, El habla portugues.
yeah he doesnt speak spanish
Does that mean Guga's on the cocaine?
@@sirociper Yeah that's what it means
Step aside Babish, Guga's gonna show you how it's done
Hopefully they collab in the future, they are both fantastic
unglaublich , das beste was ich jehmals erleben durfte . danke guga
Gordon is a true Master Chef and can add flavor to make crappy food into great dishes
Guga, can use Sous Vide to make crappy cooks into great cooks.
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my wild guess was 141 F,
Guga, I take my hat off to you sir ! your teaching are starting to sink in.
Guga: You don't want to burn the sugar
Also Guga: we burn off the alcohol by lighting the pan on fire
Wtf is your point those are two different things dumbass
its a joke, take your period out on someone else
This new format is like chef style I kind of liked the old style. It's more of your style and rooms. This feels too commercial. It's still a great video just different for me.
At first I liked it because it was something new, but after a while I definitely think it feels different. It use to just be three dudes having their lunch, to put it simply
Yeah. I'm okay with the ads and some commercialization but now it's starting to get blah. I definitely miss the old style. Thanks for not making me seem crazy.
I’m new to your channel and it’s fabulous, yes, I’m subscribed.
Thanks for the beautiful recipes !
Im happy that im an ex Muslim.. i was missing alot
thats a good start.
@@shmuelcohen4896 indeed
If I was a robber and I broke into gugas house and saw that wall of knives I would leave
I would take'em all lol
I'd break in to steal his meat collection. It's worth more than the knives some times. :-D
The steaks would make you stay.
Mongol Andy hes also a brazillian jiu jitsu master 😂😂
Excellent step by step instructions!
My husband raved about these pork chops! I made the savory one for him and he LOVED it!!!
"The other one is three inches. Let's just round it off and call it two-and-a-half inches."
This is not how Math works Guga.
Am I the only one that doesn’t like the combination of sweet and meat?
Well I know what I’m cooking this weekend! You’re the best Guga
Loving this new series guga!!
Thanks for another video Guga!
Awesome new series guga keep the content coming !!
Just came across your Chanel and subbed, I'm waiting on my sous vide stuff to arrive from amazon. these are the first recipes I am trying. Looks so delicious, Thanks for the tutorials.
Ha, my exact thoughts. Amazon should deliver tomorrow. I wonder if you can pre-package freeze it then take it out defrost and then cook it
Great format. Keep it coming!
Tonight I will try one of these recipes. My go to channel for sous vide
That was AWESOME, I'm doing my first sous vide chops tomorrow, going to do both!
I can't stop looking at your knife collection, awesome
Wow.
LOVE the sweet glazed chops.
Perfect way to spend an evening
This video came right in time
Thanks for watching! Have a nice evening