Sous Vide BUTTER EXPERIMENT - Should You Use BUTTER when cooking Sous Vide?
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- เผยแพร่เมื่อ 6 ก.พ. 2025
- This butter experiment was brought to my attention in one of my sous vide videos, one of my subscribers asked me. Have you ever tried NOT putting BUTTER on your steaks? My immediate reply to the comment was, WHAT? Butter makes everything better, what are you talking about. After thinking about this for a while and researching it online, I decided to run a test for myself. This experiment is to determine if butter sous vide is better or worst. If you been watching my channel for a while you know that e and butter realy gets along very well. This was a fun experiment and I would love to hear your opinion on this butter sous vide, yes or no?
Should I put butter on my sous vide steak?
That is the question answered on this vide.
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INGREDIENTS I USED ON THIS VIDEO.
Picanha (Best steak in the world)
Coarse Salt (To Taste)
Butter (I used 3/4 of a site of butter for 4 steaks)
HOW I COOKED THE BUTTER PICANHA SOUS VIDE
Cooked for 2 hours @ 135F/ 57.2C
How to make steak with butter?
lol, what the video and find out if sous vide butter steak is better or worst.
HOW TO CUT PICANHA PROPERLY FOR STEAKS SOUS VIDE
When cutting Steaks of picanha must be WITH the grain!
The final cut when serving must be AGAINST the grain.
This method of cutting picanha will give you the most tender picanha possible right before it gets to your mouth. As the fibers will be very little as I've shown on the bonus part of the video towards the end. Make sure you watch that... :-)
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This is a moment to behold. A youtuber made an 11 minute video that culminates in him admitting he was terribly mistaken his whole life? Give this man a medal, some kind of souvineer. That's something special.
s s came here to make this comment, you beat me to it
souvenir...
I am your 500th like 👍🏻
indeed, for this alone I thumbed it up.
Well done. Great topic. Honest outcome. Entertaining fellas. I’m going to subscribe
A youtuber admitting that he was wrong. Now I truly have seen everything! I love the energy in your videos!
CHMmusic Jenna Marbles made a 47 minute video of apologizing for getting her fishies a wrong habitat.
Still won’t follow his findings
I suspect it’s because you used butter before the sear. Burnt butter is not tasty. I usually sear in a pan, and only add butter to the pan in the last 30 seconds. I’d love to see a comparison where you melt a little butter on the steak after the sear... 👍
this right here
try this Guga!!
Oh, hi.
Exactly. I sous vide ribeyes with salt and pepper... then sear them, and add garlic butter at the end of the sear.
It isn’t the butter, Ti’s the blowtorch
Burnt butter is sometthing ive used alot burnt butter sauce with sage is amazing give it a try you wont regret it
Butter contains 15 or up to 30% water which pretty much means you boiled your steak in a little bit of water. Because of osmosis the flavors and minerals inside of the meat get sucked out into the juices so you're basically making buttery beef broth. That of course means you lose a lot of flavor within the steak.
this is so true and makes so much sense.
My inner engineer really appreciate the way you explained this. Thanks!
Happened to me once, I can confirm this is true.
Should have used clarified butter or ghee, which is all butterfat.
@asrock2577 Except raw steak is 75% water, and water boils at 212 degrees.
Wow, not many ppl would admit their mistake this openly and genuinly. thumbs up!
+BelgianGurista thanks but still hurts, I love butter!
i saw ppl putting on molten butter after the steak was cooked, like brushing it
sir, the flavor of the beef went into the butter..DO NOT THROW THE BUTTER from cooking sous vide, cos some of the beef flavor and juices are still there..use it to make gravy or sauce or something to stir fry side dishes like veggies or mushrooms..
also, butter makes non sous vide steak taste so much better
Has anyone tried moderation?
+Damian Vek He'll Noo
I think you need to add a compound butter after searing. The problem with adding butter to the sous vide bag could be that the meat flavor infuses into the butter, only to be lost when most of the butter is not used. Adding the butter after searing could add richness with no loss of meat flavor.
+Steve Fuller 👍👍👍 I will give rhis some thoughts
adding the butter during sous vide cooking is essentially doing the opposite of the dry aging process. Instead of pulling out moisture to enhance the flavor of the meat the butter adds moisture (which isn't an issue with souse vide) and dilutes the flavor of the meat.
I was gonna say the exact same thing.
Yes, fat takes on flavour. You said in the video: "there is a lot of butter" in the bag, meaning there is also a lot of flavour in the bag and not in the meat. Butter might be good with a verry lean meat, but Picanja (spelling?) already comes with a lot of fat.
Patrick Keller picanha
Guga: “We are not scientists.”
Also Guga: *uses scientific method to obtain and interpret data*
Humility in the face of data is the first step in becoming a GOOD scientist.
He sells himself short.
well his unit of measurement is "taste" sooooo.... i mean hes humble and i appreciate that. food is a difficult science to pull off and he did very well considering everything.
@@William_Asston Subjective experiences are measurable too. Otherwise you couldn't possibly have a science like psychology.
@@deyc3 okay I got a couple bones to pick with your statement there (in the most respectful way possible)
1) psychology is often considered a social science as opposed to physical science. if you look up different sciences, there is physical sciences, biology, and psychology. I feel that the saying "biology is applied physics, psychology is applied biology, philosophy is applied psychology" sums it up better than can.
2) no, you simply can't measure subjective experiences. it is part of the definition of subjective (according to Merriam Webster): "modified or affected by personal views, experience, or background
". the whole point of measuring things is to avoid this. that is why currency was made instead of trading. to one person, a chicken nugget is worth its weight in gold, while to another, it is worth... well... a chicken nugget.
3) something doesn't have to be measurable to be a science... it just has to follow the scientific method. this means it just has to be observational, be confirmed by rigorous skepticism, follows the "hypothesis, experiment, deduction" sequence, and have very well-defined conclusions (so no "I think"s in a completed study's conclusion).
4) science is made to understand the universe and expand factual knowledge. Guga did the best anyone could possibly do to test how butter impacts a steak's tastiness. it is literally impossible (nigh a giant study covering many different variables) to do any better, and I praise Guga for that.
Anyway, I hope I changed your mind, deyc. please do call me out if I made any mistakes.
My theory is that butter acted as a "solvent" carrying away flavour stored in the beef fats.
2 hours in warm water seems reasonable to do that.
I’d like to see a 3rd option with no butter in the sous-vide but finished with melter butter after searing.
I always sear with butter after sous-vide with no butter
Butter during sear is great. It’s much easier to test at home yourself.
@@GuacamoleBill wait won't the butter burn?
@@chrismoore1372 get a pan really hot, sear fast both sides, turn off heat, add butter, spoon butter over steak a few times, take out, rest the steak. If you want, add a crushed clove of garlic or rosemary into the butter
Yea we need this one, was just about to comment this
Coming back to this video after four years Guga and your commentating and energy in your videos has come up so much since these videos back in the day! Absolutely love the progression of this channel
Absolutely man!!
I can’t say how much I appreciate your authentic reactions to this experiment, Your truthfulness shines through, even though you had preconceived opinions. Thanks for that, it only increases the trust we have in you.
GUGA!! I’ve been watching you for almost 2 years now? What ever, I just had to stop to tell you how much comfort your videos bring me ever since my dad passed. You look so much similar to my father and your smile, I picture his face. Your humor, smile etc. you bring me so much joy guga. I came across this old video and it’s sweet to see how far you’ve come and I pray you go even further than you’ve already come 🤍 I hope and pray you reach further than the moon and stars ✨
I do not leave positive compliments often. But you deserve it. I love how you admit your wrong so amicably and all you care about are results. You are awesome and please watch where you step cause the pedastal i put you on is extremely high. You rock. Your talent, personality, and taste are fun and informative. Thank you so much.
Thank you. I appreciate it❤
What would a negative compliment be?
Thank you so much man. I'm glad that i get compliments.
“All this time I was wrong” 😯😯😯 he is the wisest youtuber I have seen in a while. Respect.
"we are not scientists" conducts single blinded control trial to test a hypothesis with a clear outcome from multiple independent assessors
Still not science
William Connolly you don’t need to be a scientist to conduct a scientific experiment. By definition, anyone can do science if they follow the scientific method, which is exactly what Smithers described
@@brandonb9452 look at the big brain on Brandy .
I'm aware what he described but still have doubts as to the scientific method in place. And also the "opinions"of people do not count as scientific fact .
William Connolly isn’t every study that’s conducted using participants who share their preference based on the opinions of people? Even if there was actually a good sample size it’s still people opinions that’s being used for that type of study
@@brandonb9452 but using people involved with the channel is not a blind test and is purely opinional not scientific. Peace
Watching this 4 years later, after watching your more recent videos is like... man! Are you addicted to butter? You still put it everywhere!
Anyways. Love you commitment to food. And yes, I don't know if it's the martial arts, but your humility is refreshing.
Butter makes everything better.
On the sear, at least, just don't sous vide with it in the bag.
@@AOKeefe82 got it. Thanks
Hi Guga - Thanks!! We have been only eating meat/animal products exclusively for 4 months so far (and doing sous vide and other cooking methods) - both husband and I are down 25 pounds with no hunger. Zero carb. 100x easier than any other diet we've ever done. We appreciate your recipes and enthusiasm!
I think he's onto something regarding the salt. Butter is 20% water, so adding butter means there's more water inside the bag for the salt to dissolve into. Also, sometimes you just want the flavor of beef with nothing else in the way. Butter might be a better idea on beef without the big strip of fat on one side, to keep the beef from getting tough.
Shawn Elliott My first thought before watching the video was no butter. When I want to eat beef, I eat beef. If I want to eat butter, I buy a nice bread and put butter on that.
@@vondahe Butter is basically a single-ingredient sauce. It can be quite tasty on steak, just not all the time.
I agree with you but would like to add a little more to that. Not only the amount of water dilutes the salt, but also fat soluble flavonoids from the meat get diluted in the fat of the butter, and "washed away" with it. I bet that butter from the bag on some toast, or brushed on and then pan-toasting would be deeeeeeeeeeeee-licious!!!
@@elmamo2000 I agree elmamo2000. The water in the butter dilutes the salt and the fat in the butter dilutes the beef flavor. Ninja say the steak with out butter was more tender which may be true. The salt help to tenderize the beef and diluted salt would be less effective. I may be wrong but is all I could think of.
My believe is that the fat of the steak is fat soluble and is melting into the butter, making the steak less tender
Brasileiro!!! E mineiro ainda!? Razão de ser um grande cozinheiro!
Parabéns, estou gostando e usando muito suas dicas.
Abraços
can we just appreciate how much Guga's narrating voice has improved since these older videos? he sounds so bored in some of these older ones lol.
Guga, please dry age a steak with tequila
Don't put SO MUCH butter. What you did was basically create a broth that sucked the flavor out of the meat, you could solve this by putting just a little bit of butter in with it in the bag or better yet just add it at final plating. Either way you shouldn't put nearly that much butter on a steak.
Here's an explanation: The fat/oil/lipid molecules in the butter dissolved a lot of the fat-soluble (non-polar) flavor compounds in the meat. So what happened here was: a lot of the meat flavors were left in the plastic bag.
*food scientist here*
This. I'm not a scientist, I'm just a cook. The meat took on more of a buttery flavor and the butter took on a meaty flavor.
Perhaps the solution is to use the extra butter to create a sauce.
That, or use dry-aged beef (to aid the adsorption of the butter). Regardless, it's vital to keep all of those flavors remain "inside". The best way is to stick with traditional methods: use butter at the end (right before you take it out of the pan) to coat the meat surface
Well, I'm no flavor expert here. But I think a lot of chefs would agree that there's something magical about exposing seared* meat surface to sizzling butter on a hot pan. Now back to the sous vide video, I'm starting to wonder if the flavor would be better if they use browned butter instead of fresh butter.
*Maillard browning
now, what I'm about to say is a bit different from what you said, but I'm thinking the end result is the same, but from my understanding its that the oily butter draws the watery juice out of the steak and doesn't allow it to reenter, thus the meaty juice all being in the bag? Is that similar to what you're saying?
I stopped cooking in the bag with butter and things got better. Then I didn't season at all while bagged, instead only salting after sous vide but before searing and wowwee I noticed yet another improvement. Before, meat started to take on a ham-like texture (when salted prior to bagging), but when I started salting right before searing the true texture of the beef stood out. I always sear in a screaming, smoking hot cast iron skillet with a neutral oil and browned butter; 30 to 1 minute per side constantly moving creates a crust that's out of this world. Season again after searing and add pepper at this point. All of these processes are sooo counter intuitive to what I learned with more traditional methods but really do produce something I like a lot better.
Very interesting, I have to put this one to the test. Season before and season after, I LIKE IT. I will have to give this one a go. Thanks for the suggestion.
You'll probably want to use a kosher salt for seasoning if you are only seasoning after sous vide but before searing instead of rock salt, and season liberally.
sounds good.
sonnyjlewis I had a Brazilian friend and we would grill meat all night while knocking back beers. He would take different cuts of meat and put it on the grill with nothing on it. Then 30-40 seconds before taking it off the grill he would sprinkle on large grain coarse sea salt. Damn!!!!!! It was so good.
Well that certainly sounds good!
Watching this in 2021 I realize you really don't use butter anymore with your SOUS VIDE you truly do always learn something and keep going with it. You are so fun to watch and so animated I love it! SOUS VIDE EVERYTHING!
Wow I cant believe he actually went against his own recipe I subbed just for that ... honest man!
Tried picanha, ypu guys are SO right, its the best steak ever. Found it at Win Dixie where they still have butchers - ask for sirlion cap. Cooked it whole, seared with broiler. Butter or no it was fantastic!
Very interesting, I didn't think the no butter would be better.
The other consideration is that if you're using aromatics, butter, oil/fat of some kind is actually a poor medium for transfering that flavor to the meat.
Where the videos at main, I wanna make some more sushi
The refined umami of steak gets muddled by fats. By adding butter hence adding more fat the steaks umami and flavor takes a turn for the worse especially when prepared sous vide
Use butter after the seer, before it will just wash away the flavor
1. Too much butter
2. They ate the buttered steak first, leaving just a little butter on their taste buds, then eating the one without butter. The steak with no butter, eventually had some butter with its taste, equalizing butter with the concentration of the beef.
I think there should be another test, without using the bag. Just marinate the steak in butter then putting on a grill aside from the fire. Then actually grilling it on the fire.
Just got a sous vide for Christmas and have been watching so many of your videos. Very entertaining, it's so refreshing to see foodies that aren't pretentious. Love the enthusiasm! We love the blow torch music too!
he's right butter makes everything better, unless it's a ladycow because that will be a missteak :)
Fafnir there are no male cows and yes I know it’s a joke and yes ik it seems like an r/whooooooooosh but it isn’t I’m just saying in case you didn’t know
@@derpyderpington3012 but male cows are called bull right?
AND, that's NOT a lot of Bull. . LOVE your pun!!! I'm into puns and wish I could claim THAT one. My hat's off to you! Truly. (I wouldn't steer you wrong. .)
Just make sure it's not a Hucow
WILLIAM OGBURN you okay?
Yeah, use the butter when searing.
Cook em un-buttered, and without too much seasoning if you're trying to retain the beef flavor.
Now, for something you're trying to put flavor into, like making cajun smokey chicken or something, put all that stuff in the bag.
Eric Kleinwolterink p
Eric Kleinwolterink o
I love Guga. This show along with guga foods just makes me so damn happy. Its so professional and just incredible. I cant put my finger on it but its something about how each episode is different yet structured the same it feels like a real cable tv show. I wish i could share some food with him the way they do in the videos. What a cool dude.
After watching several of your newer videos, getting to watch an older one is a treasure. I could tell you were not thrilled at all about this video Guga, it was obvious right from the start.
The energy you normally have on your newer videos are a far cry from the energy in this one. You did the experiment well though. I’m glad you have an older video like this for people to learn from.
A suggestion: try browning the meat with butter after the steak has been removed from the sous vide bath.
Great suggestion might do a video one day about that. Butter or not butter for searing? If you want to see that video please comment on this video and let me know.
Sous Vide Everything Would love it!
Ok, will put on the list.
Mixing butter with oil when searing improves browning and crust complexity. Because the milk solids in the butter brown as it sears, the crust develops a darker color and a nuttier flavor.
Good to know! I've only ever used butter in the very last step, after one side has already been seared and the other side is halfway there already. How tricky is temp control? A good searing temp will surely push butter to it's smoke point, no?
Hey there really loved your video, i'm a cooking trainee in France and for what i can tell or what i've learn so far is this: the butter one didn't had that mutch flavour on it beacause of the butter there was the phenomenon of Osmose ( at least that's how we call it in french) and to make it simple Osmose half of the flavour was in the meat and the other half of the flavour went in the juice with the butter (because osmose searches for that balance between liquide and solide elements), the NO butter one has more flavor because there's no liquide there for no Osmose and the salt you added will make you feell more flavor.
There you go for my explination, really love your vids, continua com o bom trabalho
Bien dit mec, chapeau.
@@asznee550 merci 😄
In English, the word is “osmosis”. Almost the same. 😊
@@justanotherhappyhumanist8832 Thanks ! now i can teach my e,glish teacher some osmosis :D
Osmosis is the natural tendency for molecular membranes to equalize from a stronger to a weaker solution until they are the same concentration. It's why a brine does what it does & salt greatly enhances the process. In this particular instance, the butter & juices of the meat equalized due to the longer cooking time sous vide entails, thus somewhat weakening that nice beefy goodness. I imagine the juices discarded from the bag had a very similar taste. Sous Vide without butter, then pan seared with a bit of compound butter added at the last 20 seconds or so would have been the best. Now, I be hungry.
I love these guys! Not only do they look human, they also sound human.
You are speaking like an alien
Oh shoot it’s an alien studying our anatomy and looking at our weaknesses 😳
Wow! I’m glad I watched this video. Thanks for the experiment. I will definitely try this the next time!
It takes a real man to admit that he's wrong! Good stuff! I'll definitely be trying this cut of meat soon. DON'T USE THOSE STUPID MAGNETS!
Love all your videos, need to put in my 2 cents. I'm a chef so for me as always butter is better. Now remember butter is dairy based so ofcourse guga you're right when you said that the butter drowned the beef flavor when it cooked long and slow, now in French cuisine we use the butter the baste the meat while pan frying to keep it moist also when it browns it intensifies because the butter gets a nice hazelnut finish. So bottom line, the steak without butter in sous vide case would be better because it was not sitting in butter. I baste with butter all the time and that method is always better than not basting with butter.
Man his old videos hit hard. Oddly I like this format and the way he explains things much better
Happy to know. About to try our third sous vide tonight.
I'm gonna be honest I came in a little scared from the title "butter experiment" but was very pleasantly surprised when it was a wholesome video
What will you do when they post a video about beefy sausages?
what are u like 12 years old desperately trying to find a sexual pun out of anything to seem mature?
So it looks like butter on your steak sous vide is a 'misteak' 😂
+Nicholas Andrews 👍👍👍
Hi dad!
Get out now
that was genius!
Great, no butter would be better for you.
The chemist in me suggests: (1) whilst the sous-vide is low temp cooking in vacuum pac, the butter lowers the cooking temperature further than in the no butter case; (2) due to the slight temperature differential and the fact that the juices liase with the butter, the hydrolysis effect on the connective tissues is less marked - hence, the no-butter is tenderer; and (3) butter is a lipid, which will extract more of the flavour from the steaks than the plain method - you literally threw the flavour away.
John Ascough Totally agree, also I think the other variable is searing the butter, this can cause an unpleasant rancid flavour.
John Ascough that. Or some compounds are fat soluble in the meat. Idk
my chemist in me suggests the same. it's like you cooked in water. the one with the butter had a lot of extra juices which he just threw away, and these contain flavours.
ur not a chemist
i agree with John but if you use too much butter that will be an effect to the meat try to use less butter, its only to add a little buttery flavor not take it away thats why if you notice the brown juices are out of the meat rather than inside it. butter is like water when there is too much butter that is why you should be a little concern when using ingredients as well as knowledge based on ingredients
Brazilian! That explains so much! Thank you for your passion for beef, and enthusiasm for what you do here.
I truly love every video you make and have learned so much about grilling and getting started with dry aging I'm buying everything it takes little at a time can't wait to get started.
Only a strong man can admit he was wrong! Love that you really test your theories! This is why I love watching your channels!
Guga, you are not using the magnets correctly!! You are supposed to put one on the OUTSIDE of the water container and one on the INSIDE with the vacuum bag held in between! They work great when used correctly!!
So refreshing to see content that is trying to be genuinely unbiased , to the point where he shames his own pre conceived notions . Made a fan of me indeed.
You need to revisit this. Try dry brining both first. That should answer the salt question. You could also do another where you put in frozen cubes of beef stock instead of butter.
I dont use butter on steaks often. When I do it is after the meat is already cooked. I rest the steaks in brown butter.
Now THAT is a great idea! Gaga should test the brown butter!
I cook the steak, sear it, rub a garlic clove over it and then a knob of butter. In Italy it is normal to drizzle lemon juice over the steak as well.
+Graham Bunton 👍
In Italy is normal to put olive oil, acceto balsamico over the steak, an leave it for 15 minutes to rest
Que surpresa descobrir que você é brasileiro!!
Parabéns pelo conteúdo! Conheci o canal hoje e estou gostando bastante dos vídeos!
I only learned about Sous Vide cooking a few days ago (Feb 2018) watching Key West Kayak Fishing guy. And now I found you guys at Sous Vide Everything.
I'M IN LOVE WITH SOUS VIDE COOKING NOW.
how about butter AFTER searing!
This is what im wondering
That is what the app recommends doing
I get the idea why to add butter while sous vide the steak. I belive that the butter has to work like a marinade and soften the meat, or pour into the meat fiber to "improve" the flavor. BUT! By spreading between the fiber it acts as a lagging to the taste of the meat. By that when eating the sous vide buttererd steak, the taste of the meat comes softer.
If you have a piece of meat with a lot of flavour and you want a gentle taste, adding butter is the right choice. But adding this to a great steak meat, it would only soften the taste to much.
Adding the butter afterward, will not let the butter pour into the fiber, but will add the buttler flavour only on the crust.
First, recognize that butter is 30% water, 70% fat. So you're adding water to the seared steak and it will moisten the dry crust you've worked to achieve. If you like butter flavor, use clarified butter or ghee, which is pure fat, more concentrated butter flavor, with the water cooked off and proteins strained out.
i stumbled onto this thinking this. restaurants finish steak off in a pan with butter and maybe an herb. when i saw him using flame to sear the meat on a rack i was like wtf. one, who normally owns equipment like that. even to the home bbq dad. two, keep it simple in a pan. also, he shouldve sous vide with melted butter to at least let it absorb into the meat before cooking it
É impressionante como tu ficou com sotaque Mineiro instantaneamente quando falou em Português e em Inglês isso some completamente !
Sabia! Esse sotaque não engana! Assisto seu canal há pouco tempo e já virei fã. Parabéns pelo conteúdo!
EU SABIA QUE O GUGA ERA BRASILEIRO CARA! ORGULHO DE VC CARA!
Love your videos! Can you guys try cooking in a vacuum sealed and non-vacuum sealed bags? I want to know if I should invest in a sealer and want to know if the flavor/tenderness is different.
You are the 2nd person that asked me this today. I will do this test for sure, stay tune as it could take a little while but I can tell you right now it will be done. Thanks for the support. Keep using the zip locks for now until I ran that test for you. Thanks for the support.
Great! I always look forward to your videos so I'll definitely be on the look out!
I have done both ways. I say buy the sealer.
awesome glad to hear.
Sous Vide Everything cool, that'll be a really interesting video. Looking forward to it!
“Butter makes everything better.”
Me: Puts butter into my math test. My grades didn’t become better.
I love you.
They became butter
Your grades didn't become butter then. 😉
Noo, you did it wrong, you are supposed to eat a stick of butter not put it on the sheet
you should have watched the full video, he took back that sentence..half knowledge is dangerous :P
Your delivery has changed so much in five years. You were like Barry White back then, and now you're like JAMES BROWN lol
Love it Guga! Keep doing you my man!
First time watcher...great video.
Me too :D
Jason Vetter same
Sous vide the steaks with no butter and sear with butter... yum
+Michael Kedenge soon will be putting to the test
Yes this is what I want to see! This video blew my mind. What have I been doing my whole life?
Michael Kedenge I like to sear with ghee, which is butter with the milk solids removed. It allows you to sear at a higher smoke point and therefore better flavor. add the butter right before resting
Bingo. No butter while cooking but then sear it in butter and a little oil in a cast iron skillet.
He says “picanha” EXACTLY like a brazilian 🤣
EDIT: Ok, I just found that he is brazilian. AWESOME
@Enzo Sangalli Im not
@@darthbane7140 iM nOt ToO, HAAAAAA!!!!!!
@@slavpowered912 😂
Shorast 😭👌👌
@@Alanis95br shorei 😭😭👌
I appreciated you doing this experiment. I’d seen several times where butter was not to be cooked with the meat and can’t thank you enough for doing this experiment. Here’s another test I’d like to see you do - - salted meat or NOT salted meat. Again, conflicting information. Given that I have think salt draws out the moisture in the meat, coupled with the fact that I have high blood pressure, I’ve often wondered about this. Whether you do this experiment or not, I sincerely thank you for all of your videos!!!
There is a method for extracting flavors and fragrances from flowers, called enfleurage. This method uses fat (mostly animal fat). It is very effective. I’m guessing that the steak flavors are in part extracted into the butter. The way to get around this might be to only use butter to sear the steak.
Melting butter oddly satisfying
+Ro1Abc 937 agreed. 👍👍👍
Butter dilutes the beef flavor while cooking , brush with melted butter after the sear
Guga I love your videos and more so love you and your guests. You are a real light to TH-cam.
I think it's because the butter has milk solids that contain water. This allows the water in the steak and the water in the butter to intermix and dilutes the flavor. I think if you use pure oil as in ghee or duck fat it will keep the juice in the meat and NOT dilute the flavor.
Ghee is quite intense but I would like to see if it actually tastes good
@jason mearlon GHEE... IS clarified butter!!!
yep I always use ghee or duck fat mmm delicious
Or tallow!
@paleopaladin No steam at 135 degrees F
That face of "my whole life is a lie" Hahaha. :) Precious.
Is pretty hard to find english videos of people who enjoy a good picanha. haha
+Crimsonsky you found one.
Because he is brazilian...
Sous Vide Everything I would love if you guys did a comparison of picanha sous vide versus picanha cooked with the carson rodizio Brazilian kit
Thanks for being so honest,,I’m trying it today with New York strips,.
Just cooked my first Sous Vide picanha today... it was also without butter ... it was like 2 angels we pissing in my mouth.
Omg. That was so funny
😂😂😂😂😂
Angel from guga food?
😂😂😂😂
King Curtis glad being here ag, ur cm makes my day
Kudos on admitting you have been wrong, it is hard to admit when you are wrong.
Several chefs around the world are saying, it is 30% more tender to cut Picanha steaks against the grain.
Need to challenge those statements.
Thanks
Butter in the pan browns and changes there and reduces volume. It add flavor there. But. But I suspect just melted at sous vide temperatures, it doesn't reduce and leaches out flavor. Since butter is both oil and water out is extremely effective. I find marinades with high oil content are good at putting in flavor. During sous vide it must be good at pulling flavor out and most of it is discarded.
Would you ever consider re-using the butter in the sous vide bags for other recipes? To me it sounds like a good idea.
Your honesty made me a subscriber.
Que irado!! Curto demais seus videos!! Demais saber q e brazuca!! Você manda muito!!
Watching this now, you’ve got so much more enthusiastic and less monotone since. Really happy to see your growth
at 4:30 the steak looked so good i got a little oozy and thought i was going to pass out. I wish my PC had a taste-ometer and a smell-o -meter on it. Man, oh, Man...
na hora que você falou PICANHA eu imaginei que você era brasileiro!
Caralho, salve nick
@@vinimill pessoal tão me achando em todo lugar kkk
Todos. Os. Lugares. Desde sempre.
ele é brasileiro
Mas é porque ele é brasileiro mesmo
Damn I forget exactly how long ago I've seen this for the first time (definitely 6 to 9 months ago) but this was the first video from you I've seen and I haven't stop watching since.
I'm new to this, so thank you so much for your videos. You have saved me a lot of experimenting, time, money etc with your videos. Please keep making them.
Uai, te vejo a meses e só hj descobri que vc é mineiro. Abraço de Governador Valadares!
I think you should give ninja 🥩 ribeye with ginger garlic green chilly and coconut paste with an pich of smoked paprika 🌶 and cook for 3 hrs 150f , hope he ll worship it
Butter is 20% water that could dilute the flavor you should try adding ghee to it instead of butter then you'll get a huge butter flavor without the water diluting the meat flavor.
Derek Masino was thinking the same thing
Should they clarify the butter first? :-|
Steve Miller yes it's really easy to do put a pound of butter in a pot heat on medium low until it stops bubbling some milk solids will burn at bottom. Strain through cheese cloth and let sit for an hour. It's amazing
Pretty sure that the fat is the problem, not the water.
There is a reason why we create herb/garlic butter and not herb/garlic water.
Flavor solubility of water and fat are completely different.
Water doesnt take on flavor very well, while fat sure as hell does.
Put a steak in a pot of water and leave it in there for three hours.
Do the same with fat.
Taste both the water and fat afterwards.
The water will taste a little weird but not that different, and certainly not like meat.
The fat however took on the meat flavor, you can literally taste the meat in the butter.
What you are referring to is weakening the flavor due to watering/diluting it down (making it taste more watery).
However, none of the water from the fat is gonna dilute into the meat. If you souvide meat, you will notice that the meat will lose quite a bit of water during the "cooking" process. Therefore the opposite of watering down happens, so there is no reason for additional water from the outside to have any effect on the flavor.
What happened is, that the meat flavor infused into the butter, and Guga discarded most of the butter, thus throwing away all that flavor.
Exactly. Ghee is the way to go.
Here is a solution to make everything better with butter sous vide: Instead of using regular butter, try using Augason Farms Butter Powder. Because it is both butter and a dry powder, it is compatible with sous vide. Great videos. Keep up the good work.
Wow you are brazilian? I had no idea... that really shocked me hahah - I'm from São Paulo :)
Try doing a sous vide with no butter, salt only THEN, sear on a hot grill with a little bit of garlic infused butter.
+Terri Bowles soon
I think the butter diluted the flavor cooked this way, just like your butter grilling experiment. It's better to grill without the butter then add the butter later. That way you're adding flavor to a concentrated beef flavor rather than diluting beef flavor with butter which essentially removes some flavor.
actually, everybody who made extracts can somehow understand this, butter or alcohol can extract molecules (that's why you make cannabutter and so on) - so the problem is - a lot of the good taste gets dissolved perfectly into the butter, but you throw all the butter away and loose the flavor trapped inside there
When I'm done with the Navy, I am definitely getting a Sous Vide setup. I'm going to purchase some Picanha, some Wagyu, and I am going to try out some of these experiments for myself. Love the channel, keep 'em coming!
The butter adds to the flavor when you sear the meat in a pan.
Caraca. Agora que descobri que tu é brasileiro! uhahuahuahua mt bom. Vlew Peter Griffin!
Question is, what type of butter did u use? was it the salted or the unsalted one? thanks. also, could you make a video about OSSO BUCO Steak? :) thanks again.
serious cooks don't even have salted butter in the house. 👎 If you want something to taste salty then add some salt to it. Unsalted butter is so much more versatile b/c you can add salt to it, but you can't unsalt salted butter.
Parabéns pelo sucesso do canal, Guga. Tem muitos fãs aqui no Brasil
Tried your recipe with two 1 inch picanha steaks for the same 2 hrs at 135 F and seared with a cast iron (only salt). Meat came out super red and rare versus the medium cook you seemed to have achieved. The bloody taste was too much for us to handle but I'm very confused why it came out so different. I'm using a chefman circulator but I can't imagine the temps being that different.
Put a thermometer in your water bath and check the temp. 2 hours at 135°F should be med rare- medium for 1" steak in my limited experience. I cook a bit longer 3-4 hours at 130°F for cuts like that. I have no experience with Picanha... yet.
"I'm a freaking scientist!"... Ninja cracks me up!
Butter makes everything better! My Doctor told me I had high cholesterol so I just added more butter to my diet and I feel grea... hurrrggg, aaaarrfggggh, blahhh......
Thank you for your video, like your Experiments 👍, waiting for Sous Vide for start experimenting by my self!👍😉