I fermented MEAT and made life changing BURGERS!
ฝัง
- เผยแพร่เมื่อ 12 ก.พ. 2022
- I've made some amazing burgers in my life! Looks like this one might just top them all... There is a lot to learn from it. But most importantly it's one of the experiment that I need to learn more. Please I don't want you to give this one a try just yet as I still have a lot to learn about fermentation.
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#Burger #Experiment #BBQ - บันเทิง
Lol, Leo’s face is hilarious when he hears Guga’s disclaimer
The face of sudden shock from the news
Burger video = 🤩
_But, there's a disclaimer_ = 😦
😂 He cracks me up
Palpable dread lol
haha relatable.
Angel: "Is this payback for the Carolina Reaper?"
Guga: "Oh na na na na... that one is coming."
DANGER, WILL ROBINSON! DANGER!
Lol
Angel getting smoked for real this time.
Great show, the last season hit me in the feels multiple times!
No swearing allowed but only if you call Guga a mf
@@JesusChrist-yh4pi smoked & dry aged in pineapple, cheese powder, wagyu fat, salt, pepper, and in his own sauce.
Lactobacillus Acidophilus. Good for the gut! Come to think of it, so is Kimchi! Very interesting experiment Guga! Maybe try a little miso paste?
I mean none of it survives the cook.
@@imnotdavidxnsx That's why they're best cooked rare.
I have never tried Kimchi, maybe it is about time
@@MK_ULTRA420 Still doesn't survive the cook. Lactobacillus dies pretty easily....that's why people fermenting stuff mess it up all the time. An unclean jar might kill it even.
@@Scudzzorz15 Sear it blue-rare and hope your gut microbiome can revive some of them. I agree; my all-time favorite food is fermented kitfo on sourdough rolls or injera.
I love how Angel says “I’ll just take a tiny bite” then proceeded to unhinge his jaw to nearly swallow the whole burger like an anaconda 😂
i didnt notice that they should have emphasized it more
The explosive diarrhea from the rotted meat came later
I hate when I unhinge my jaw trying to eat a burger.
It sucks.
Yet the amount he actually bit off was almost nothing
@@seanbrown9048
So you can now ask Guga, Leo or Angel about this „explosive diarrhea from rotten meat” and how it was 😏
Technically dry aging is fermentation. This is a really cool experiment!
Yes, though you not really trying to get live organism to work thru the meat as mush as keep out the bad with a barrier of mold while the meats own cells break down and release enzymes that further break down the tough connective tissue. Dehydration and concentration enhance flavor. While the molds will penetrate thru the meat the strongest effected part gets cut off. If you could keep it perfectly sterile you would get tenderness and flavor improvements.
yes but when you add a literal billion of lactic bacteria, it gets fermented wayyyyy faster. He should have salted the meat a little bit, to inhibit other bacteria growth.
@@jeancanestri5572 Check out 2 Guys and a Cooler channel.
haha relatable.
it's not, the whole point is to not get bacteria inside the meat, and it's also kept cold so nothing weird goes on. Curing and fetmentation are 2 completely different things
There’s actually kimchi seasoning with the probiotics already in it that you could also use. Kimchi as a burger topping is amazing too.
Umm kimchi in general is amazing lol
@@maryharris1894 well yeah, but I love it on burgers and hot dogs especially lol
I was thinking something similar- that the kimchi juice alone could have been added to the meat to save the trouble of picking the vegetables out later.
The problem is that cooking the burger kills the probiotics. The juice from homemade sauerkraut should work just as well.
@@JamieStuff the point isn’t really for the probiotic nutrition, they’ll help ferment the meat.
Hi Guga, we do fermented burgers (pljeskavica) and cevapcici ( "skinless" sausage, without casing ) in Serbia for last, approx. 200 years.
The fermentation takes from 2 to 60 days. We use beef, or beef with mutton/lamb/goat mix, or mutton/lamb/goat (but these are strong in aroma), 18-20% fat. Firstly, the meat is chopped at 1" cubes, salted and then left in the fridge for 4 hours. After 4h the meat is minced once, mixed and returned to the fridge,During this stay in the fridge, the meat should be mixed once or twice, and than left to rest over the night. Tomorrow it is minced once again, same procedure - fridge, mix once or twice, and then left to rest. On the third day it is ready to be formed as the burger patty (pljeskavica) or cevapcici.
All the time the meat is kept at low temperatures, but it is mixed from time to time.This helps to spread the enzymes and to have better fermentation. At the end meat is "sticky", it does not fall apart, or at least it does not have "loose ends" like the regular burger.
Now for a "Why" - This method has given the possibility not to use the skewers to hold meat together when grilled. Back then in the end of 18th and beginning of the 19th century, in the present day town of Leskovac, the christian Serbs were heavily taxed and it was nearly impossible to have a permanent shop. Taxes were paid per skewer in possession. In order to kick out the skewers, they made meat able to hold it self together. The christian Serbs were then able to sell cevapcici and pljskavica from the mobile "BBQ" carts - charcoal grill on wheels - so no tax per skewer, and your shop is mobile...
The skewers were used by Muslims,:Turks, Bosnians, Albanians, etc. to grill the meat over the charcoal. Skewer provided the necessary rigidity for the kebabs to be baked properly.
Ottomans made kebabs from fresh meat, and as they had shops, they could always have the fresh one (l you can take a look at the YT channels by Turks, Azeri... how they prepare kebabs, it is always the fresh meat with other stuff).
The method spread first slowly throughout the land populated by christian Serbs. Soon from Leskovac, the method spread to neighbouring Skopje, Kjustendil. Afterwards, during the first quarter of 20th century, it finally came to Bosnia, in 1910 to Sarajevo, 1923 to Banja Luka and in 1970s spread throughout Yugoslavia to the north and to the seaside
Svaka cast brate moj daj recept neki dobar
I could watch a series on this. Thanks for the amazing details!
Ok but what you mix the meat with
I'm interested in fermenting, how does it effect taste? Veggies or meats? Does it taste rotted or salty, overwhelming? I appreciate it tyvm
@@ronaldyeater3322 it's impossible to explain the taste right. It's savoury, cured-like, funky, salty, umami and sour
Leo's excitement instantly dissolved the moment guga gave the warning
I'm a microbiologist and, please, NEVER ferment anything meat-based with milk, you're basically making E.Coli Heaven.
Good to know. Thanks
Omg thank you for the info. I have a question: Is marinating with milk okay? Not fermenting but marinating
For all we know, those three might be camped on their toilets right now 🤣
@@buddy3195 Yes for crispy fried chicken
But you don't leave chicken in milk out at 80 degrees for 2 hours... marinate in a fridge is a different story, and I suspect would also be good for burgers (but I've yet to try it)
Leo : extremely excited
Guga : I do not want you to try it
Leo : *my disappointment is immeasurable and my day is ruined*
Sorry LEO....🤣
@@GugaFoods 🤣🤣
@@GugaFoods Was there any side effects after eating the burger?
It's not as enjoyable as I may have initially expected it to be and that's a little bit of an issue there.
I wanted to go back to the kimchi instructions. I happened to click at 3:46: "Once I was done with all of my balls, take a look." Hmm, a bit strange out of context!
Remember the meat does not drop below 40 immediately after taking it out of the oven, you should take it out a little earlier to allow the meat to begin cooling before the 2 hour threshold
He also said he repeated the steps 3 times, so it been in the 'danger zone' for over 6 hours.
@@NickBFTD this is fun to think about.
Bacteria doubles every twenty minutes at that temperature. So let's say there were 4 individual bacteria cells in the meat when he prepared it (we're gonna ignore the yogurt drink he added because we want that bacteria)
At 0 minutes we have 4 bacteria.
At 20 minutes we have 8.
After the first hour we have 32.
After two hours we have 256.
After three hours we have 2,048
And after six hours we have 1,048,576
That is a 262,000% increase. Amazing.
@@NickBFTD Yes, please note that this 2hr of time is accumulative total... this adds up quick when you consider all time of in cart/transport over 40 degrees, cool down time after putting back in fridge, prep time, sitting on the counter after cooking, time to cool back down left overs placed back in fridge, etc.
the "fermented milk" you used is actually a yogurt drink with tons of sugar. it does have the lactobacillus bacteria culture, but it's very sweet and maybe not the best thing to use in this experiment; pure yogurt thinned with water or whey might have worked better.
Also lactobacilli feed on lactose and sugar as far as I know, so What happened here was just the milk fermenting inside of the beef which would be the same as mixing the end product in a 3day dry aged minced beef. Dont think it made any difference in the beef composition as these enzymes dont eat protein or fat
basically Yakult lol
and he used the strawberry flavor 🤭
Lactobacillus is also what ferments kimchi, although I don't know if his was a "live" culture or if the kimchi had been pasteurized to kill the bacteria.
@@Greedman456 My favorite bacteria for fermenting meat is currently a BACTOFERM called FLAVOR OF ITALY - (PEDIOCOCCUS ACIDILACTICI, LACTOBACILLUS SAKEI, STAPHYLOCOCCUS CARNOSUS). The tangy flavors that can be developed in pepperonis and other sausages comes from the fermentations. Starter cultures work by producing lactic acid and other helpful bacteria within the meat.
This is awesome.. I ferment my own kimchi and sauerkraut. After fermenting, there is always plenty of brine that could be used to mix with ground beef. Can't wait to make these.
Fun fact: The music that plays during Guga’s grilling sequence is not a backing track. That’s actually the sound of the grill singing when Guga’s on it. Magic bro. 🥩 💫 🧙♂️
i was your 69th like
Love how the better of the fermented was the "easier" one to make, I'm definitely trying this when I get my new grill in the Spring. Thank you Guga for all your experiments and helping us know what's worth doing and what's a waste.
Put it even simpler ; imagine making a yoghurt.
Now, dry age steaks with Durian.
Oh my god! This would be INSANE.
He needs to do it. Big brain idea, sir!
nope, i don't think durian mix well with meat... i eat and like durian flavor but putting it on meat kind of clashing of taste... don't think it will be good...
Absolutely not. Nothing good can come from mixing perfectly good meat with with a thing that smells and tastes like death. Durian is the one line that should never be crossed.
@@kdawg3484 that makes it even worthwhile to watch! Cause i would never try it myself but definitely want to watch other people suffer eating it
Ugh no. Durian is gross
Kimchi usually has a good amount of liquid left over, so you could just use that, instead of having to pick through the beef after the fact.
As far as lacto fermentation, that's super interesting. Lots of beer makers are using lactobacillus to make sour/tart beers currently.
Problem with the lacto fermented version with yakult bottles.....that stuff is concentrated sweetness. They basically marinated with sugar.
Kimchi liquid seems a better idea.
I don't want to see video of later that day or the next day on the lacto fermented burger.
@@TareqASamraaq❤❤
Thank you for doing all the different things with all the food you use. You explain everything you do so well. Thanks again and please keep doing what yall do!!!
This is something I'm going to try real soon here! I love how you do all these experiments and bring us some real fun and tasty things to give a try at home!
Nunca imaginei que o Guga faria uma carne com Yakult HAHAHAHA! Ótimo vídeo como sempre Guga
Hi Guga,try dry aging with nduja. Nduja is a typical Italian product, born in the city of spilinga. It looks like salami, but much smoother and a little spicy. It has a wonderful flavor and it smells like a heaven of pig and hot chili peppers. It's awesome with hot bread or like a seasoning for several sauces
For italian friends around here:
Non so se l'nduja sia originaria di spilinga o se quella di spilinga sia semplicemente la versione più conosciuta.Non linciatemi amici calabri, vi prego
Spreadable salami sounds weird but also really good haha
@@tyler942 it's great on pizza
I think this would be really interesting to do with Koji (the fungi used to ferment sake, soy sauce, and miso).
He has
Man, I'd love to be one of your testers. Fun videos, your food always looks amazing.
Binging this channel for the last couple of days, the quality of your videos keeps getting better and better. Big ups Guga and the crew
Again, you guys make me smile and generally make my day better when I watch your show. Thank you Guga!
I love this channel because it gives me such great suggestions. I cannot wait to try the Kimchi Burger.
Kimchi needs to catch on more in America. It's absolutely amazing, and goes so well with so many foods. Kimchi scrambled eggs are amazing, it's great on hotdogs and burgers, it's great in soup, it's great in fried rice, and the list goes on. If you like sauerkraut, you'll probably like kimchi.
I love both
@@blamtasticful But kimchi is about a billion times better than sauerkraut. Sorry, just had to say it again!
Bah, overrated
@@Elurin Sorry hard to beat a smelly New York all beef dog with saurkraut onions and mustard 😋
Kimchi bokeumbap with samgyeopsal FTW
Guga, it would be awesome if you did a "ribeye cook" off with different types of ribeye. Such as: beef, bison, deep, elk, ect. And do a blind taste test with the family. Growing up in Colorado we primarily ate elk we harvested on own and it's still my favorite type of meet.
"Ribeye cook"?
Bison is my favorite... although I really like antelope too.
i like elephant
@@nikoslevo6764 What does it taste like?
@@bdavis7801 he was joking
Love how diverse you are with your experiments. Truly one of a kind.
My first video of yours. Now I’m craving a mouth-watering burger…with or without the fermentation!!
THanks! Excellent presentation. I have GOT to try this type of idea. If it is that good then I'm opening a restaurant!
This makes me want a tasty burger for sure 🤤 but as someone who is prone to food poisoning, what I am most curious about is whether there was any aftermath or negative side effects of "fermenting" the ground beef. 🤔
So get something else. Why get a fermented burger when you can get something else that is tasty?
I would try the kimchi method but keep it refrigerated the whole time. I'm sure the flavor would still be intense.
@@TheBigburcie same. I can’t do the Yakult one anyway.
I was the same way but since I’ve tried incorporating more bacteria in my diet it’s gotten better. Yogurts, vinegars, fermented sausages (do it in the fridge), and olipop soda all have bacteria in it that’ll help improve your gut health.
@@grapeape1965 let's just say that I frequently forget the amount of time a certain foods have spent in the refrigerator. Very frequently 😅
I almost never eat beef, but watch and love every single one of your videos. What can be better than having fun doing what you love, while enjoying great food with family and friends? Guga is the awesome uncle/brother/cousin we all wish we had (or the mad scientist we wish we were)! The video production quality is great, the commentary and editing always has me in stitches. Thanks to each and every one of you for making me feel like family during some tough times.
hi guga, I just want to say I appreciate the subtitles you put on your videos!
My wife and I always put either sour cream or Bulgarian yogurt (sour milk) in our venison burgers. Not only does it tenderize the meat, but the gamy taste gets substantially reduced. The juiciness is out of this world too. BTW when using lactobacillus, a bit of mint in the burgers goes a long way too. Great episode as always, cheers everybody!
8:53
Fermented with what? HOW? Angel needed answers lol
So many good laughs in this video. Great job guys.
I am a fermentation scientist and I couldn't agree more! It makes various food taste better! Your description was great and I'd love to work with you on some fun fermentation experiments!
Your observations of reduced oxidation are correct. Fermentation offers some natural preservation, and if the proper strains are used, they can produce antimicrobial compounds (organic acids, peptides, or polyketides, to name a few) and you preserve your food safely. Great stuff!
as a fermentation scientist, what do you think of the safety of the burgers in those experiments ?
@@pkmnjourney I think the time limit he set was appropriate. He also followed up by cooking the burgers well, so all in all, it seems safe. Technically, sending a sample off for contaminant testing should be done, however, his handling of materials was safe enough.
@@Noland25 what about the bacteria cultures that may have existed before the “fermentation “. Wouldn’t a pasteurization step with a sous vide been useful?
@@kenstravels981 are you referring to the bacteria that is normally on the meat itself?
Typically, sous vide, while an awesome cooking technique, can promote the cultivation of these bacteria, depending on the time and temperature the sous vide is held at. Generally speaking, the sous vide temperature is high enough to kill most bacteria as it is just outside their better growth range, however, when Guga chars the meat he sous vides, it should kill anything of concern for the most part. A good understanding of where this can go wrong is back a couple or three years ago when he cooked a brisket by sous vide for a month. If you recall this video, he said it smelled quite bad when he took it out of the bag. Despite likely being high enough temperature to kill most bacteria, the hold time at cooking temps for that long clearly didn't kill everything and allowed for the bacteria to grow by adapting to the higher temperature. This can be achieved by making mutations in the bacterial genome leading to a process called directed evolution (or lab adapted strains), where bacterial cultures are subjected to non-suitable growth conditions, given proper nutrition (here, fat protein, and carbohydrates from the beef) and they can adapt more readily to new environmental conditions.
Love this guys videos. He radiates positive energy.
In earlier Almazan Kitchen videos, they featured a local technique for fermenting ground meat, which they used to make a giant burger. Great work from both channels.
9:14
Markiplier:
*WAS THAT THE BITE OF 87' ?!*
👀😲
Fermentation is a cool idea, but Dry Aging is also pretty cool too. Maybe even Dry Aging with Squid Ink will yield interesting results. ;)
😮
Guga, your videos keep getting better and better! You have not held back on keeping the quality up. Do you teach others how to produce content? Congratulations!
Great Video Guga! Your Story telling is next level man!
I knew the kimchi one was going to be awesome because I went to a place in Atlanta, Georga that had seafood tacos with kimchi on top and let me just say, I have NEVER had a better taco in my entire 40+ years of life. Insanely good.
It's super good with seafood and chicken
I am asking again Guga :-) Try dry aging a steak with a turkish fenugreek tomato paste called „çemen“ (pronounced tchaman just in case some nasty minds misunderstand it 😉). It tastes amazing Guga! It is highly seasoned and very intense. I believe that you guys will love it.
i thank you for that pronounciation hint because my mind ... ^^
Funegreek has a strong smell if touch it it stays on your hand. Good smell on food not in the hands .🤗😋
Love your production quality, got me super hungry and wanting to make the Kimchi version!
Definitely going to try it!!!!
I feel like Angel gets in trouble with Guga often 😂😂
Really interesting! I wonder what the taste would be like if this was done with Sauerkraut (juice). Very cool, Guga.
You are a true genius. I don't know of any other channel doing this. Please don't stop making new videos
Great video and great experiment!
“that one is coming” 😂
your cooking skills have always been top notch, your editing is right there too! What a professional, you have an awesome channel Mr. Guga
I'm going to try that Kimchi burger; looks amazing. If it works SUPER well, might even make it a date-night burger!
watch that kimchi breath tho.
Please let me know how it works out. I'm seriously curious!
I decided to try it. I used radish kimchi instead napa cabbage kimchi and chopped it up into medium sized chunks. I mixed them right in, juice and all, seared them on top of a charcoal chimney with a grill grate (VERY hot) and finished on the Primo ceramic at 300f with a little hickory. I left the kimchi inside and it provided the moisture and slight crunch I was hoping for. It was fun to chew the burger and hit those little mildly crunchy radish bits and it tasted great. Thanks for the new idea!
I love this channel!!
I am 100% trying this at home. Thank you for convincing me to do it, Guga.
I just saw some of that lacto stuff he used in the Asian market. I thought about it for a minute! 🤣🤣🤣
@@sammyjankis It's Yakult man and it's in Walmart lol!
Please try more experiments with adding stuff to the burger patties! Maybe one with finely chopped mushrooms and black garlic in the meat?
What an angel! Taking a "tiny bite." Graceful.
You keep pop'n up,on my radar.AND it's usually interesting.Keep experimenting.
I was highly skeptical when I saw "fermented meat", and I still wouldn't do what you did with the milk. However, my wife makes kefir, whole milk fermented at room temp for 24 hours then refrigerated, and it is real good like a milk/yogurt combo. Love me some spicy kimchi; that would have been my bet for a good tasting burger that didn't send me to the bathroom for several hours of torture.
Get some dates. Remove the stone and throw it away.
Place the date pulp into a jar of kefir for a day at a warm room temperature or two days if cooler. Place in the end of fridge until next day.
You like tiramisu?
This is better.
The kefir draws and negatives most of the sugar in the dates and you are left with a magnesium packed super delicious sharp, surpressed sweet tasting, almost addictive, dessert.
Serve per bowl.
"Once I was done with all of my baawwlss...." lol I see you Guga 😂
"You did something to my soooaahhce.....Leave my soooaaahhce alooone!"
For some reason leo talking about how it might have been marinated with blueberry got me thinking, how interesting that could be. It also got me thinking about jam…. And from there about bacon jam….. mhhhh if my heart wouldn`t handle it too often i``d get a burger with bacon jam right now ^^
🤣🤣🤣 Leo’s face went from excited to aww man real quick. Priceless
6:20 Face 😂
2nd attempt of asking Guga to dry aged a steak using coffee grounds.
@Brent Smith that’s so cute ☺️
Definitely!
I loved this video! you guys are hilarious!
Had a huge dinner. But why am I still drooling, Guga? Looks delicious.
From what I have learnt from Korean chefs on youtube, you can use the juice at the bottom of the kimchi jar to ferment things further. I suggest mixing the juice and the ground beef and putting it directly in the fridge because kimchi ferments best cold. And what Leo said about marinating in blueberries… hmmm.. interesting. I want to try the kimchi burger so bad but you can do it safely and then tell everyone when it’s safe to try at home.
that's right! juice of bottom is answer bro!!
Guga try dry ageing in different types of mustard and, if you can, honey mustard!
Honey mustard would likely have the same result as the Chick FIL A sauce. Unless there is a dry version readily available?
@@mikenotta7079 Yeah, I'm on the fence with it but we will never know until it's tried!
All his dry-age experiments with sweet stuff has failed/tasted horribly. Apparently something about sugar just ruins the whole thing.
A tangy mustard would be better.
@@The_Keeper Yeah I've noticed that, still be interesting to see how it turns out.
It could have different results with the Mustard being involved.
There are a few types of mustard so it would be cool to see a variety and hiw they compare IMO.
I Love your guys Chanel it’s nothing but Perfect.. I ALWAYS try your recipes & it’s always really tasty 😋 🥳🥳
9:33 that was funny asf the way he said what his favorite burger was😂😂
What a mouthwatering looking burger
6:19 Leo going from 100-0 in about a second flat. 🤣 Outstanding entertainment.
Hi Guga, have you ever thought about dry-aging Wagyu Beef in whale blubber, or Maqtaq as it’s called in Inupiaq Eskimo? It has two components: the outer rubbery blubber which is VERY salty and rubbery and chewable to the consistency of overly-chewed bubble gum, and the fat layer underneath which is INCREDIBLY oily and melts-in-your-mouth consistency right out the gate and with strong flavors of the ocean. Come to Utqiagvik, Alaska around Spring or Fall when subsistence whaling is in full swing with a portable dry-aging machine, and see if a local will share some Maqtaq with you for this experiment.
Grill at the Top of the World, Guga! Pursue the absolute limits of dry-aging!
3:18 the rubber texture comes from the salt in the kimchi
Kenji Lopez said don‘t salt burgers internally because the salt binds the proteins and makes them springy and tough and that‘s what they use for sausage making
So unlike dry brining steaks which is supposed to tenderize this doesn‘t work for ground beef
I had burgers like this and they were springy and chewy it had a nice mouth feel kind of but it was more like köfte then burgers.. even köfte aren‘t so dense
For this fermenting process, it probably helps to start with irradiated beef. That way you don't have to compete with the bacteria already in the ground meat.
The yakult-meat was basically marinated in sugar. The sugar is probably more important than the technique. Then the acidity of it being yogurt already.
Good point. Good luck finding that, though. Everyone is scared of anything with the word "radiation" in it, even though in this case it's perfectly safe. But you know, the vast majority of bacteria on a cut of beef is going to come from the butchering and handling; living animals tend to keep their cardiovascular system and tissues pretty much sterile.
I agree the Yakult beef probably only tasted the way it did because of what was in the Yakult, rather than what the lacto did (or didn't do) to the beef given several factors. He admitted in the video he has no idea how fermentation works, and it showed. Basically sugar and lactic acid marinated beef, like you said. I mean, right off the bat lacto wants to eat sugar and I don't think there is very much sugar in ground beef, lol.
There isn't going to be a lot of competition if the lactobacillus vastly outnumbers everything else
Existem alguns problemas com o design deste "experimento". Guga você optou por usar alimentos pré-fermentados que provavelmente adicionam outros compostos de sabor e possivelmente mascaram o sabor da carne e adicionaram o saber de fermentado de antemão. Alem disso, a repetida exposição a temperaturas quentes, mesmo que por menos de 2 horas não deve ser feita, Eu imagino que vc saiba disso, mas o frio do refrigerador não mata nem impede a replicação da maior parte dos micro-organismos patogenéticos, apenas desacelera ou em melhor hipótese coloca em estado de criptobiose esses micro-organismos que vão restabelecer seu metabolismo e replicação assim que a temperatura se elevar novamente, criando um efeito cumulatorio. Vc deve saber q existe uso de fermentação de carne na charcutaria, e eu sugiro que continue explorando desta forma, utilizando mix secos de lactobacilos que permitirão a carne fermentar por si, ou até mesmo a introdução de uma pequena quantidade de whey que adicionara sabor minimo, em ambiente controlado, talvez em vacuo. Outra opção é a utilização de uma pequena porção do liquido do Kinchi, o qual tem linhagens de bacetrias especificas com a capacidade de fermentação em temperaturas como 10º celcius, o que permitiria vc fermentar em uma geladeira sem a grande adição de material sólido do kinchi e com menor adição de sabor.
São só sugesões, abraço Guga.
Esto mismo pensé, 2 horas a 80F es seguro que ya tienes bacterias peligrosas en la comida, luego el tiempo que tarda la carne en volver a 40F en la nevera no garantiza nada, sólo que las bacterias existentes se reproduzcan menos rápido. No tengo problema con el experimento del kimchi, pero definitivamente pasaron un mal día en el baño luego de esto.
Yeah I was about to say this
Entiendo que están diciendo, pero él pone el carné a 37F y eso está afuera de la zona de peligro. De verdad, no quiero probar este tipo de fermentación nunca! Pero el kimchi, tengo ganas de hacer sin sacando las verduras desde luego. Pero, primer paso estaré kimchi encima de un burger!
@@lieutenantdark7867 Yeah same bro
Google Translation:
There are some problems with the design of this "experiment". Guga you chose to use pre-fermented foods that likely add other flavor compounds and possibly mask the flavor of the meat and added the fermented flavor beforehand. Also, repeated exposure to hot temperatures, even for less than 2 hours, should not be done, I imagine you know this, but the cold of the refrigerator does not kill or prevent the replication of most pathogenic microorganisms, only slows down or in a better hypothesis puts these microorganisms in a state of cryptobiosis that will restore their metabolism and replication as soon as the temperature rises again, creating a cumulative effect. You should know that there is a use of meat fermentation in the charcuterie, and I suggest that you continue exploring in this way, using dry mixes of lactobacilli that will allow the meat to ferment on its own, or even introducing a small amount of whey that will add minimal flavor. , in a controlled environment, perhaps in a vacuum. Another option is to use a small portion of the Kinchi liquid, which has specific bacterial strains with the ability to ferment at temperatures such as 10º Celsius, which would allow you to ferment in a refrigerator without the large addition of solid material from the kinchi and with less added flavor.
These are just suggestions, hugs Guga.
We make something here in Bulgaria named kebapche - it i fermented with some bulgarian yogurt ad some sugar to speed up the fermentation. It is compeltely diferent from normal non fermented meat!
You're awesome. Period 👍 Subscribed!
When you taking a "tiny bite" but the guga force is strong with you 😂😂
Dry aging in Butter of the Gods. This has to be done!
A Korean friend of mine taught me to make kimchi years ago. I am not surprised how good the kimchi burger is. That is one that I WILL try at home!!
WOW, thanks Guga
3:34 God when he designed guys
Interesting idea but does mixing the ground beef with fermented ingredients really ferment it? I would call that a marinade more than anything.
Depends. If the fermented ingredients still have a live culture in them, yes, assuming you leave it long enough (3 days is long enough). If not, then no, you're just mixing a fermented food with non-fermented. In the case of kimchi and yakult (or kefir, which probably would have been better to use, little or no added sugar), it's an interesting experiment because they both contain primarily the same culture, lactobacillus acidophilus. So the fermentation was essentially the same, though less with the kimchi because Guga didn't attempt to "spike" the growth by raising the temperature with it.
The thing about kimchi is that it continues to ferment even after it's been completed, so as long as that bacteria is there, it should grow in the meat as well. That said, the bacteria in the kimchi burger would be much less fermented than the milk burger as the bacteria grows more slowly while refrigerated. That kimchi marinates the burger, however, is a bonus.
You can’t ferment meat so it’s marinated not fermented.
@@RadDadisRad you most certainly can ferment meat. You may be confusing yeast based fermentation that is carbohydrate based and bacteria fermentation which works with meat. There are many fish and meat fermentation traditions. Any sausage that is hung and cured is a fermentation produce. So from pepperoni to salami to chorizo rely on live bacteria in the curing process to both eliminate/prevent harmful bacteria and create the favors we expect.
Hey Guga, amazing video, thank you for making my day better! Can you do the experiment that you did with the chicken that tasted like steak except reversed where you put chicken broth, chicken fat, and maybe chicken blood?
I could watch these videos all day sheesh I’m hungry at work
With St Patrick’s Day coming up, I’d really like to see various experiments with a corned beef. Maybe cook a normal one following the directions, and then spud vide with the pickling spice and beef tallow?
I’m super intrigued!
Or, sous vide something in Guinness.
9:40 DRY AGE ANGEL IS COMING !!?
Guga, I love you, man. Thanks for being the food scientist - and guinea pig - that we all deserve.
I will be trying this!
This week!
It would be cool if one day Guga did a video with brad from bon appetite. I know they could make some really awesome fermented food.
This is very interesting! Would you consider using a sourdough starter as a fermentation medium???
Nice idea
If we're going with the yeast theme how about beer? Beer is a classic thing to put in burgers only this time let it marinate for a few days.
@@DeathBYDesign666 h
Lactobacillus is also used in a lot of craft beers to create a smoother, more creamy tone to the drink. I love it.
“There’s nothing better than a good burger”
My mind: “Welcome to Good Burger, home of the Good Burger, can I take your order”
leaving beef in kimchi in fridge doesnt class as fermentated, its got infused flawour though
i literally raised my hand and bit my bottle watching your burger climb towards your face haha looks Guga Good!!
Now try them after drinking with a good buzz! Awesome video!
I love the editor. Love the extra things they add and they're exited for the carolina reaper revenge on Angel too 😂
I think guga edits these right
Angel revenge is probably a vegan burger
@@archersterling4044 don't know, probably not? Haven't seen him talk about it.