@@j4everj Lol, I know it's a joke but kinda dumb, ww2 was long time ago, get over with the nazi jokes, I'm sure Erik here hears them everyday, doesn't need more. And I'm someone who has family in Israel and knows people who were directly affected in the Holocaust.
Hi Guga! I am a massive fan of your channels. My birthday was yesterday and my wife gifted me the Anova Sous vide stick Pro, vacuum sealer, flamethrower, and a DRY AGED PICANHA, and a dry aged pork shoulder butt. The excitement I felt in my heart when I used Sous vide for the first time to make my very first PICANHA ever was indescribable. Using your videos as a tutorial to make the most delicious cut of meat in my life really gave me a joy I have not felt in a long time, and all because she knew how much I love your channel. I even played the searing music while I was searing the steak. I am a happy man Guga. Know instead of just watching, I can follow along and participate to make great Sous vide meals for my family and friends. Many thanks from Southern California 🙏
I watch a lot of old guga videos always and I stumbled on your comment yo I just got a sous vide machine last week so far used it twice best steaks ever and I only learned about this from watching guga I did the exact same thing u did lol anyways come on guga like this guys comment
@@naamadossantossilva4736 I love that Guga tries so many different things but I think there's been enough of the freeze dried experiments... it doesn't ever work and ruins the steak 100% every time, I hope there's no more of those
Korean here. No one's gonna get mad. It's really only used for medicinal purposes. My mom used to use it as toothpaste in the same way that you use activated charcoal. Imagine flavoring your steak with charcoal! Lol
Smoking steaks with charcoal is actually not uncommon: You light a charcoal, put it out with olive oil and cover so that it smokes the steak, very common in the middle east :)
we use this in our country as more like a seasoning for fruits like combined with chilli powder. It is commonly used on fruits like guava, hog apple etc. The smell is pungent and it is not meant to be used on savoury items or as a replacement to common salt.
I love the way you've come into your own with how you edit your videos. Your recent video with Leo eating Wagyu on Guga Foods had me cracking up because of your edits. What a journey you've been through over the years!
@@SousVideEverything Thank you my friend for all of the lessons over the years. Thanks to you, my steak game has grown exponentially. From one Floridan to another, stay cool Guga! 😎
Bamboo salt is salt that has been cooked in bamboo stems for several days and then it's heated to a 1000 Celsius until the salt melts and then it's refined to create bamboo salt. The flavor is salty, basically it's salt with extra steps
@Bored Scientist Trust me, I know. I worked with someone that had a salt collection. Seriously. They had about 30 different kinds of salt from around the world they would try with different foods. $30 isn't cheap, but it's far from 'the most expensive'.
Hello guys, we had a very interesting experiment result not long ago that I would like to share with you guys. So what we did was we took one of those beef stock cubes that you can buy on the supermarket. Then we disolved it in water with 1 to 1 ratio. Then we put that concoction into a sous vide bag with the steak. We left it overnight and then cooked it the next day at 55.5 C° for 3 hours. The idea behind this is to try and enrich the flavor of the steak. Cause the steak it self was a cheap cut. So we wanted to find out how to make it taste better. But that concoction did something we did not expect, it tenderized the meat. I am telling you we tried many ways of tenderizing meat, Papaya, Honey, Pineapple. We tried all of them and this concoction that I described has the best result by far. I actually have no clue how this is possible. If anyone has any idea why this is happening please let me know. Try it guys, it made the meat awesome. Just beware that the concoction smelled pretty weird when you first put it in the sous vide bag with the steak. But after patting it dry and giving it a good sear. That weird smell was gone.
@@gundummies Hi. Actually the inpiration for this experiment came from that video from Guga. But, I think he only left it for short time in the bag. Leaving it overnight made a difference I think.
@@patcharagit33190 also u rly think its a good way putting tons of artificaly stuff into a steak that isnt even from a rl beef stock? like imo steak should taste good on its own im also allways triggered when he puts some msg on the steaks like yeah ofc it will make it taste better if its in chips and all that stuff that tastest vry strong and makes u wanna eat more like u are addicted like just keep things simple and as healthy as possible there shouldnt be a need to put on extra stuff to make things taste better just make them taste awesome on their own lol
@@patcharagit33190 i guess it ofc depends on meat but idk im just not the biggest fan of adding stuff that doesnt come that way from nature or ofc things like salt pepper is ofc fine to use i guess if u take a beef stock made on ya own its completely fine and im not a pro with msg just read a bit and watched some vids and it seems like some are pretty much just made from nature like the one guga showed but ikd if thats the case for all the ones u buy since ofc industry allways wanna safe money
Bruh that “it’s the TRUTH!” at the end of the vid… it got to me in the sense that guga keeps it real no matter what and that earns respect from me every time I watch one of his videos
Hey Guga, I am Korean and ill like to tell you a little fact about the bamboo salt. It was used as a tooth paste before tooth pastes were introduced to Korea. Now in Korea they use the salt in tooth pastes and they are actually refreshing. Yes it has no scientific background that it's good or anything, but it was used as a 'premium' toothpaste over just salt and introduction of tooth pastes. Also I don't believe we use it for cooking lol
you should do a reverse version of "i know my steaks dont look that good right now, but watch this!" Where you show the Finished steaks being decrusted with a reverse flamethrower(play the video backwards). Do it for the memes!
we use this in our country as more like a seasoning for fruits like combined with chilli powder. It is commonly used on fruits like guava, hog apple etc. The smell is pungent and it is not meant to be used on savoury items or as a replacement to common salt.
@@VoyagerCSL Karen is nickname given to a person who does not belive in cience like medicine and thinks that they are better than the other humans on earth
Very nice Guga. I will never buy this salt )) I'm an outdoor cooking guy and you are one of my sources of inspiration. Thanks for everything and wish you all the best.
Sorted Food channel just did an episode featuring this salt on their channel Wednesday. I'm sure Guga already had this filmed when that episode came out. Weird synchronicity!
it all started with Business Insider report on this bamboo salt and why is it so expensive then people started to pitch it on sorted pretentious or not?
I used my SU-V Gun this weekend to cook an OUTSTANDING dinner for my family! I sous vide 3 Wagyu Tomahawk steaks BMS 8-9 from Grand Western Steaks and the gun works BEAUTIFULLLLLY!!! Put the searzall to SHAME!! But thank you Guga for putting me on to Grand Western Steaks and all the education you give us on every video!! Hopefully with me starting up a youtube channel we will be able to collaborate in the near future!!
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. ;)
*THANK YOU, GUGA* for saving me from making the mistake of buying and/or using that salt. I think I'll stick with smoked fleur del sal to finish/season my steaks. Again, thanks so much!
Wow!I was hesitating to do your food because the marinades are difficult. But I think this could easily be followed. My house is full of bamboo salt...Haha
Great video! Still waiting on wet age vs dry age tho... You got me started on dry aging like 3 years ago, but I still think wet aging is better... - no expensive bags - no pellicle to cut off + all the flavor benefits of dry aging
Guga you should try "rass el hanout" which is a mix of spices we use in north africa, it includes around 15 spices, we rubb it on meats, fish and make alot of dishes with it
I hope you can answer this. I am a very faithful fan. When I vacuum seal my steak and freeze them when I thaw them out there is a lot of blood in the bag is this normal. I don't want to lose any juices. Should I be vacuum packing it after it thaws out before I cook them?
If you want a funky eggy salt in a GOOD way, do an experiment with Kala Namak. It's a similar cooked salt, but not for "medicinal" purposes like that stuff. I put it on lots of stuff
I brought some black salt home from Tsukiji in Tokyo and I love the stinky-ness lol. It was definitely pricey for the little rock, but I only mix a pinch into my regular Korean flake salt for steaks. A little golf ball sized rock ran me like $25.
Hey Guga for your next steak video try using Nigerian beef suya spice. I promise you won't regret it. Also curious to see how it will play out souvide.
You need to get some chicken salt. All of of Australians use it on our chips/fries it was originally made as a seasoning for chicken. It goes great on all things deep fried and also on popcorn. best trying to buy it from the australian amazon store
So, I've been using Sous Vide for awhile now and my steaks rarely sizzle like yours do when searing them with the torch. At first I thought it was from the low temp of the cheap torch, so I got the MAPP gas torch you recommended. But still not much sizzling going on. It still sears fine, but it's a dry looking sear. Are you coating the meat in something after patting it dry?
@@RX-500 Maybe, but I don't think so. Made porterhouses and NY Strips last weekend. All prime cut. Not much sizzle. Those looked like prime or choice NY Strip in this video.
"I don't care about the claims, only care about the taste" Automatic Abraham Lincoln voice: This guy gets it. This guy gets it. This guy gets it. I'm just saying what we're all thinking. I'm just saying what we're all thinking.
Guga!!! Thank you for doing this. You should compare the bamboo salt to Himalayan black salt. It's a similar process, from India and a fraction of the cost.
Regular salt is pure NaCl ("table salt" or sodium chloride). All essential trace minerals removed.. Suggestion for a test (and health and taste) try Himalayan salt.. You are the king of Sous Vide trial and error!!! THANK YOU!!!
I was about 2 seconds away from buying this salt but I decided to look it up on TH-cam first. Glad I didn't hit the buy button before watching this lol
Guga, I have an idea. Try bringing some grass finished steaks from different US states. I think there should be difference in taste since not same grass grows in every region
well u know he has one connection for meat where he knows everything and that its good steak i dnt think he will purchase some rndm shit he never bought from a site before
Hey mate, Please do a video with no pre seasoning v your normal seasoning routine. I've tried your methods and just steaks with no pre seasoning is better. Also the control is no seasoning at all best steaks ever. FYI I am cooking the rib eye caps. Served with anything is better post seasoned or not at all. Regards,
I only know about this salt cause sorted foods did it on a recent pretentious or not. But the one sorted used was thicker or larger. Would love to see a sorted/guga collaboration. Maybe a guga vs jamie or guga part of recipe relay?
From your description of the smell and the texture it looks like it has it reminds me of Indian Black Salt. Have you tried that one? How does it compare? I have only ever purchased it for some Raita recipes. It was nowhere near as expensive. It's also called Kala Namak.
That feels like it's some sort of marketing push. It seems unlikely that two different channels from two continents should pick up such a rare salt at the same time without someone pushing the product.
@@nanoflower1 that's what I thought... But as far as promotions go having one channel indifferent and the other actively hating it isn't gonna sell your expensive salt.
I love your videos! I’ve noticed lately though that some of the tastings have not been “blind”, and for the sake of fairness, I like it when they are blind. Ideally the taster should not know what the experiment is at first or which steak is the control.
@@Bruh-fy1jk It would be better to not always start with the control. I believe in the earlier days of Sous Vide Everything, sometimes the control was last or in the middle, which makes it more of a fair test.
It just so happens that sorted food did an episode that features this salt a few days ago. They finished a poke bowl with it and seemed to enjoy it. Maybe something to try.
Hey guga, talking about carnivorous goodness. Have you ever heard of Mongolian Boodog. Not sure if you can get a whole sheep over there, but uh.. if u able to get one, may I request on seeing how guga does and review it :P
If sulphur is the thing, I think you should try Kala Namak (Black Salt). We use it in india on snacks and other stuff; and it's cheap. So maybe that Bamboo salt is just concentrated Black Salt.
Pls show us your take on„Wiener-Schnitzel“, its a german recipe traditonaly with „Bratkartoffel“ And if you do pls try the „Schnitzel“ with a little bit of lemon juice on top
Guga, please try experiment with fine finishing salts. Fleur de Sel, Halen Mon and Maldon. No seasoning before cooking or searing. Only add the salts after cooking and searing to avoid burnt salt.
Oh Guga where to start, I don’t normally comment but one is long overdue, so sorry it is going to be a long one….. but I do have a suggestion at the end so check it out. I have been a fan since the beginning, filmed in your kitchen with the yellow granite countertop and the teenagers trying steak. In the past I believed I could only get a good steak in a restaurant, and how you have proved me wrong. I lived on a farm in Canada where we raised our own beef and it was available all year. Now I live in Singapore, where there are no cows, and all beef is flown in, but because of you I eat more steak than at any time in my life (you are costing me a fortune 😊). I love the experiments and the lessons learned on both shows, and it like hanging out with friends when we tune in to watch. So, we bought a Sous vide, and accessories, and have never looked back. The problem is, it is now hard to go out to even the best steak restaurants when we know we can do as good or better at home. So I wanted to say thank you, but also make a suggestion for a what could be a series of videos. Iberico pork vs Mangalitsa. I have not been able to get any mangalitsa pork here in Singapore but we have Iberico, and I am curious how it compares and your thoughts on the differences done different ways. You called Iberico the wagu of Pork, however the fat of the Mangalitsa seems to be even more similar to Wagu in structure and melting point from the videos I have seen so far. I would love to see what comparisons you could do between these 2 special pork breeds and hope to see it in a video at some point in the future.
@@DoremiFasolatido1979. There’s plenty of food that can help your health. I’ve never had this salt before but honestly speaking, I wouldn’t be surprised if it is good for you in small doses.
NEW dry age method: Flame the meat With the Flamethrower and then dry age it. It's Trend in germany
Has he tried I don't think he has u should post it a thousand times until he tries
🤣 we don’t trust the Germans nope not again
@@j4everj Exactly lol. Fool me once...
Everyone needs to upvote this. First he needs to do it with a prime grade, and then with some Wagyu :D
@@j4everj Lol, I know it's a joke but kinda dumb, ww2 was long time ago, get over with the nazi jokes, I'm sure Erik here hears them everyday, doesn't need more. And I'm someone who has family in Israel and knows people who were directly affected in the Holocaust.
Hi Guga! I am a massive fan of your channels. My birthday was yesterday and my wife gifted me the Anova Sous vide stick Pro, vacuum sealer, flamethrower, and a DRY AGED PICANHA, and a dry aged pork shoulder butt. The excitement I felt in my heart when I used Sous vide for the first time to make my very first PICANHA ever was indescribable. Using your videos as a tutorial to make the most delicious cut of meat in my life really gave me a joy I have not felt in a long time, and all because she knew how much I love your channel. I even played the searing music while I was searing the steak. I am a happy man Guga. Know instead of just watching, I can follow along and participate to make great Sous vide meals for my family and friends. Many thanks from Southern California 🙏
Wow.
It’s a blessing to have those little joys in life.
Not only did she buy you the gift she got it for herself so that is a perfect gift
Come on Guga, show the guy some love. I'm sure it would mean the world to him
I watch a lot of old guga videos always and I stumbled on your comment yo I just got a sous vide machine last week so far used it twice best steaks ever and I only learned about this from watching guga I did the exact same thing u did lol anyways come on guga like this guys comment
A reminder that microwave brisket came out better than these steaks.
The Mircowave Brisket is one of the underestimated Heroes of desperate Holliday Meals!
Microwave brisket was good.If i was comparing it i would use the more so-so experiments like freeze dried to show just how awful this is.
@@naamadossantossilva4736 I love that Guga tries so many different things but I think there's been enough of the freeze dried experiments... it doesn't ever work and ruins the steak 100% every time, I hope there's no more of those
@@bobdonda yeah knowing this channel they'd probably keep on trying it until it works or until the matching blows up
@@mynameisvisutinnadda this channeel is literally called soue vide everything and your saying you dont want him to freeze dry steaks wat.
Korean here. No one's gonna get mad. It's really only used for medicinal purposes. My mom used to use it as toothpaste in the same way that you use activated charcoal. Imagine flavoring your steak with charcoal! Lol
Who wants his breath smelling like rotten eggs?? Is the real question Jajaja
@@michaelseven107 True, but I want to see steak with activated almonds~♥
Smoking steaks with charcoal is actually not uncommon: You light a charcoal, put it out with olive oil and cover so that it smokes the steak, very common in the middle east :)
we use this in our country as more like a seasoning for fruits like combined with chilli powder. It is commonly used on fruits like guava, hog apple etc. The smell is pungent and it is not meant to be used on savoury items or as a replacement to common salt.
Next time ....Guga makes steak with activated charcoal, no crust with flamethrower needed? ^^
“If you want your steaks to taste like rotten eggs, this is the way to do it”
- Guga, 2021
Zombie Sunday brunch
Thanks for repeating the same word.
I love the way you've come into your own with how you edit your videos. Your recent video with Leo eating Wagyu on Guga Foods had me cracking up because of your edits. What a journey you've been through over the years!
Thank you so much!!
@@SousVideEverything Thank you my friend for all of the lessons over the years. Thanks to you, my steak game has grown exponentially. From one Floridan to another, stay cool Guga! 😎
I have never seen this salt in my life. 2 days in a row, sorted foods and guga, both using it in videos.
my thoughts exactly
Business Insider has a good video on this salt...
Meh, this salt is overrated, nothing can beat the msg, and it is cheap.
I just happened to watch a video on TH-cam 2 weeks ago about how this is made. Not trying it now.
It's called an advertisement lol
Bamboo salt is salt that has been cooked in bamboo stems for several days and then it's heated to a 1000 Celsius until the salt melts and then it's refined to create bamboo salt.
The flavor is salty, basically it's salt with extra steps
All those words... To tell me nothing
Mix bamboo ash with sea salt done.. why are people being stupid
ok thanks for repeating basically what he said
@@Raraoolala true
Not days, it's like a month.
GUGA: “I’m really praying that they’re not gonna taste how they smell”
GOD: “The voicemail box you are trying to reach has been disconnected”
The people that made the salt: *YOU CAN'T EXPECT GOD TO DO ALL THE WORK*
this salt is more like a kind of ""natural medicine"" salt than a cooking salt
homeopathic medicine*
How do you use medicine salt?
@@MrBigpoh place a bit under the tongue and let it devolve
@@bass2762 snake oil
@@bass2762 no, homeopathy is based on like treats like, and that the more diluted the active ingredient is the better. This is not homeopathy
Me: that steak is pricey
Guga: the salt is $94
Looking it up on Amazon it's $29.99 for that bottle.
@Bored Scientist Trust me, I know. I worked with someone that had a salt collection. Seriously. They had about 30 different kinds of salt from around the world they would try with different foods. $30 isn't cheap, but it's far from 'the most expensive'.
“I don’t care if it cures cancer, I just wanna know if it tastes good” 🤣
Next episode: Craziest kind of salt ever on steak BATH SALTS
would like to see that kind of episode
*so my meat dealer introduced me to this other type of dealer*
I really love to watch your videos Guga! Keep it up and thanks for the good steak videos :)
All the best from Germany!
Maybe you have to do reverse psychology here..... you have to put the salt on rotten eggs so they taste like a guga steak at the end. ;)
LOL that should be an experiment
Big brain time !!
Duuuude, 1 up though. Put rotten eggs on steak!!!! Lmao
The CIA would like to know your location!
@@Kareem_Saad_Al-Deen_ naw the cia just want salty rotten eggs obviously.
Hello guys, we had a very interesting experiment result not long ago that I would like to share with you guys.
So what we did was we took one of those beef stock cubes that you can buy on the supermarket. Then we disolved it in water with 1 to 1 ratio. Then we put that concoction into a sous vide bag with the steak. We left it overnight and then cooked it the next day at 55.5 C° for 3 hours.
The idea behind this is to try and enrich the flavor of the steak. Cause the steak it self was a cheap cut. So we wanted to find out how to make it taste better. But that concoction did something we did not expect, it tenderized the meat. I am telling you we tried many ways of tenderizing meat, Papaya, Honey, Pineapple. We tried all of them and this concoction that I described has the best result by far. I actually have no clue how this is possible. If anyone has any idea why this is happening please let me know.
Try it guys, it made the meat awesome. Just beware that the concoction smelled pretty weird when you first put it in the sous vide bag with the steak. But after patting it dry and giving it a good sear. That weird smell was gone.
I think somebody already did this before, if I'm not mistaken it was Guga. But, I'm not that sure for I watched it a long time ago.
@@gundummies Hi. Actually the inpiration for this experiment came from that video from Guga. But, I think he only left it for short time in the bag. Leaving it overnight made a difference I think.
@@patcharagit33190 also u rly think its a good way putting tons of artificaly stuff into a steak that isnt even from a rl beef stock? like imo steak should taste good on its own im also allways triggered when he puts some msg on the steaks like yeah ofc it will make it taste better if its in chips and all that stuff that tastest vry strong and makes u wanna eat more like u are addicted like just keep things simple and as healthy as possible there shouldnt be a need to put on extra stuff to make things taste better just make them taste awesome on their own lol
@@saschaberger7201 if you have good beef, yes what you say is true. But if you have cheap meat, you need to put something extra to make it good.
@@patcharagit33190 i guess it ofc depends on meat but idk im just not the biggest fan of adding stuff that doesnt come that way from nature or ofc things like salt pepper is ofc fine to use i guess if u take a beef stock made on ya own its completely fine and im not a pro with msg just read a bit and watched some vids and it seems like some are pretty much just made from nature like the one guga showed but ikd if thats the case for all the ones u buy since ofc industry allways wanna safe money
Bruh that “it’s the TRUTH!” at the end of the vid… it got to me in the sense that guga keeps it real no matter what and that earns respect from me every time I watch one of his videos
Hey Guga, I am Korean and ill like to tell you a little fact about the bamboo salt. It was used as a tooth paste before tooth pastes were introduced to Korea. Now in Korea they use the salt in tooth pastes and they are actually refreshing. Yes it has no scientific background that it's good or anything, but it was used as a 'premium' toothpaste over just salt and introduction of tooth pastes.
Also I don't believe we use it for cooking lol
you should do a reverse version of "i know my steaks dont look that good right now, but watch this!" Where you show the Finished steaks being decrusted with a reverse flamethrower(play the video backwards). Do it for the memes!
that is an AMAZING idea!
“I know my steaks look good right now, but watch this!!”
UP!!!!
From now on Ill paste this to every new video that he will upload
Great idea for an April fools episode
It was hilarious when they both reacted to the salted steak at the same time the same way.
So, burning salt in bamboo does not cure cancer and makes your steaks taste like rotten eggs. Noted.
we use this in our country as more like a seasoning for fruits like combined with chilli powder. It is commonly used on fruits like guava, hog apple etc. The smell is pungent and it is not meant to be used on savoury items or as a replacement to common salt.
salt that cures cancer*
Guga: Steaks!
Sounds like a scam there lmao
It does not cure.
It prevents
@@MrStone125 that's a thing that rich Karens use
@@lautentico9517 *Koreans
@@VoyagerCSL Karen is nickname given to a person who does not belive in cience like medicine and thinks that they are better than the other humans on earth
Very nice Guga. I will never buy this salt )) I'm an outdoor cooking guy and you are one of my sources of inspiration. Thanks for everything and wish you all the best.
Hi Ro Kitchen. Love your content. Keep it up 👍🏼
i feel you
i also cook outside by opening my kitchen window hand holding the pan out the window
such an experience
Just became your friend Ro Kitchen. You deserve more. Cheers
@@poku2186 thanks buddy
@@MM-zf2tp thank you so much 🙏🏼
Sorted Food channel just did an episode featuring this salt on their channel Wednesday. I'm sure Guga already had this filmed when that episode came out. Weird synchronicity!
it all started with Business Insider report on this bamboo salt and why is it so expensive then people started to pitch it on sorted pretentious or not?
I used my SU-V Gun this weekend to cook an OUTSTANDING dinner for my family! I sous vide 3 Wagyu Tomahawk steaks BMS 8-9 from Grand Western Steaks and the gun works BEAUTIFULLLLLY!!! Put the searzall to SHAME!! But thank you Guga for putting me on to Grand Western Steaks and all the education you give us on every video!! Hopefully with me starting up a youtube channel we will be able to collaborate in the near future!!
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 really love how you show recipes of side dishes in the videos
I'm so glad you tried this regardless of results. I suggested it on another video so it makes me feel like I contributed :)
Now I'm curious about what the stuff should be used in - egg salad sandwiches? Thanks for the heads up! 👍
*THANK YOU, GUGA* for saving me from making the mistake of buying and/or using that salt.
I think I'll stick with smoked fleur del sal to finish/season my steaks.
Again, thanks so much!
Pink truffle salt is pretty good with steak.
Guga started giving a chemistry class
Wow!I was hesitating to do your food because the marinades are difficult. But I think this could easily be followed. My house is full of bamboo salt...Haha
I did not expect that. Great video.
I love hearing you talk and your facial expressions. Your happiness is infectious!
Great video!
Still waiting on wet age vs dry age tho...
You got me started on dry aging like 3 years ago, but I still think wet aging is better...
- no expensive bags
- no pellicle to cut off
+ all the flavor benefits of dry aging
DRY AGE WITH EASY CHEESE (AKA CHEESE WIZ IN A CAN)!!! 🧀
8 months of commenting on every video! GO GUGA GO! GO GUGA GO!
actually intresting idea +1
Guga you should try "rass el hanout" which is a mix of spices we use in north africa, it includes around 15 spices, we rubb it on meats, fish and make alot of dishes with it
Lol 😆 The second I saw what kind of salt you were using I said oh noooo while laughing my ass off😳😳😲😲🤣😂🤣😂
I’m surprised you didn’t dry brine one of those steaks. I’m interested in how that would turn out.
True. HAHAHA
Love all your videos. Trying strange spices around the world is endless story. Try new cuisines
Guga’s TH-cam channel: we using bamboo salt today, tmr I use flaky salt
My yt channel: salt is salt and I put on steak and it won’t change
Hi guga. i was wondering if thers anything like japanese wagyu milk and if you can do anything with it? (nice vid)
I hope you can answer this. I am a very faithful fan. When I vacuum seal my steak and freeze them when I thaw them out there is a lot of blood in the bag is this normal. I don't want to lose any juices. Should I be vacuum packing it after it thaws out before I cook them?
i like how guga's guests react like they don't already know what the experiment is lool
Guga at 5:53 totally lost his words 😂😂
Some Himalayan salt has a strong eggy odor as well. The black one especially at times if you crush the salt in a salt grinder. Great video as always
THANK YOU for reading my comment and doing a video on this!
If you want a funky eggy salt in a GOOD way, do an experiment with Kala Namak. It's a similar cooked salt, but not for "medicinal" purposes like that stuff. I put it on lots of stuff
That "aaaaaggghhhhhhuuugghhh" in stereo had me dying🤣🤣🤣
"I dont care about none of that, I care if it tastes good on steaks" 🤣 love u guga
“It is stinky” lol
Well that's the second time I've seen this in a video in 2 days, love it when food channels are on a wavelength.
I brought some black salt home from Tsukiji in Tokyo and I love the stinky-ness lol. It was definitely pricey for the little rock, but I only mix a pinch into my regular Korean flake salt for steaks. A little golf ball sized rock ran me like $25.
Nobody cares.
I think this is the first time I've seen both testers spin around to spit at the same time 😂
Lets see a "most rare" cook... Amabito no moshio seaweed salt on a olive wagyu ribeye. 😍
Hey Guga for your next steak video try using Nigerian beef suya spice. I promise you won't regret it. Also curious to see how it will play out souvide.
Guga pushing out vid everyday either gugas food or sve its like BANG ANOTHER 1 BANG ANOTHER ONE -dj Khalid
Next the most expensive vacuum sealed bag
You need to get some chicken salt. All of of Australians use it on our chips/fries it was originally made as a seasoning for chicken. It goes great on all things deep fried and also on popcorn. best trying to buy it from the australian amazon store
"The first thing you're gonna need is potatoes. I chose the largest ones I can find in my supermarket."
Me:
*"Russets."*
Guga out here trying to make steaks that can cure cancer. 😂
So, I've been using Sous Vide for awhile now and my steaks rarely sizzle like yours do when searing them with the torch. At first I thought it was from the low temp of the cheap torch, so I got the MAPP gas torch you recommended. But still not much sizzling going on. It still sears fine, but it's a dry looking sear. Are you coating the meat in something after patting it dry?
Probably he’s using better-marbled steak than you do (as you can see, most of the times, he uses prime or wagyu).
@@RX-500 Yep, sizzling mostly comes from the fat. Also the flames on the grill.
@@RX-500 Maybe, but I don't think so. Made porterhouses and NY Strips last weekend. All prime cut. Not much sizzle. Those looked like prime or choice NY Strip in this video.
@@slingshotcrabbing it may be worth costing it in a little bit of melted butter to make up for the fat difference
@@davidnoik9672 yep for sure
You know, the expression "worth one's salt" comes from the fact that salt was a currency at one's point. Times have changed.
"I don't care about the claims, only care about the taste"
Automatic Abraham Lincoln voice: This guy gets it. This guy gets it. This guy gets it. I'm just saying what we're all thinking. I'm just saying what we're all thinking.
Guga!!! Thank you for doing this. You should compare the bamboo salt to Himalayan black salt. It's a similar process, from India and a fraction of the cost.
You basically sprinkled medicine on your steaks bro. This is like crushing up some pharmaceuticals and wondering if it’s gonna taste good. Lol
Koreans also used potassium chloride as salt. It is supposedly more healthy for the BP without the sodium. Also quite expensive.
Regular salt is pure NaCl ("table salt" or sodium chloride). All essential trace minerals removed.. Suggestion for a test (and health and taste) try Himalayan salt.. You are the king of Sous Vide trial and error!!! THANK YOU!!!
They got yo' ass! That was hilarious!
I was about 2 seconds away from buying this salt but I decided to look it up on TH-cam first. Glad I didn't hit the buy button before watching this lol
…I love the taste of it. I dont get why this guy claims its stinky. It has a unique flavour.
Bamboo Salt is basically Salt with extra steps
Guga, I have an idea.
Try bringing some grass finished steaks from different US states. I think there should be difference in taste since not same grass grows in every region
well u know he has one connection for meat where he knows everything and that its good steak i dnt think he will purchase some rndm shit he never bought from a site before
Perfect example of not everything that's more expensive is better.
try to eat a clove on its own, it's disgusting, but if you use it correctly in a proper recipe it give a wonderful taste
Hey mate,
Please do a video with no pre seasoning v your normal seasoning routine.
I've tried your methods and just steaks with no pre seasoning is better.
Also the control is no seasoning at all best steaks ever.
FYI I am cooking the rib eye caps.
Served with anything is better post seasoned or not at all.
Regards,
Saw pretentious ingredients by sorted? 🤣👍
Did he see the video or not? you decide!
Thk u for experimenting for us ...I just use Maldon sea salt flakes when I want to make it fancy
I had high hopes for that salt, but that's a big nope!🤣
I only know about this salt cause sorted foods did it on a recent pretentious or not. But the one sorted used was thicker or larger. Would love to see a sorted/guga collaboration. Maybe a guga vs jamie or guga part of recipe relay?
From your description of the smell and the texture it looks like it has it reminds me of Indian Black Salt. Have you tried that one? How does it compare? I have only ever purchased it for some Raita recipes. It was nowhere near as expensive. It's also called Kala Namak.
I'd never heard of this salt until yesterday... And two channels feature it within 24 hours?
That feels like it's some sort of marketing push. It seems unlikely that two different channels from two continents should pick up such a rare salt at the same time without someone pushing the product.
Yeah... Sorted Food made a vid about it yesterday so it seems a little weird
@@nanoflower1 that's what I thought... But as far as promotions go having one channel indifferent and the other actively hating it isn't gonna sell your expensive salt.
@@wellox8856 that's the one I saw. Gonna see if there are others out there.
@@nanoflower1 Being on two continents make it LESS likely it is a marketing push lol.
Since Guga said that fermentation is good for dry aging...... Try Dry aging beef in sauerkraut or pickles!
I love your videos! I’ve noticed lately though that some of the tastings have not been “blind”, and for the sake of fairness, I like it when they are blind. Ideally the taster should not know what the experiment is at first or which steak is the control.
But its obvious that the first one is control for comparision sake
@@Bruh-fy1jk It would be better to not always start with the control. I believe in the earlier days of Sous Vide Everything, sometimes the control was last or in the middle, which makes it more of a fair test.
It just so happens that sorted food did an episode that features this salt a few days ago. They finished a poke bowl with it and seemed to enjoy it. Maybe something to try.
Japan be trippin' when it comes to advertisements.
"Buy our salt, it straight cures cancer."
You should try Black Truffle salt. Once i tried it I use it on every potato product i eat, as well as some steaks
"This salt can have anti cancer properties..."
Guga: Ok but what about in steaks??
"This could improve your health and even cure cancer!!"
Guga: "But does it taste good on a steak?"
Hey guga, talking about carnivorous goodness. Have you ever heard of Mongolian Boodog.
Not sure if you can get a whole sheep over there, but uh.. if u able to get one, may I request on seeing how guga does and review it :P
Guga , the one week steak turned out to be a pull apart type roast , can you do a one week eyeround ?
If sulphur is the thing, I think you should try Kala Namak (Black Salt). We use it in india on snacks and other stuff; and it's cheap. So maybe that Bamboo salt is just concentrated Black Salt.
Hey Guga try making some Pepper Steak sous vide. Beef strips in brown gravy with onions and green bell peppers
Guga please make a wagyu bms 7-8 (SIRLOIN vs RIBEYE)
Ribeye wins, doesn't matter whether it is top or bottom sirloin lol
Pls show us your take on„Wiener-Schnitzel“, its a german recipe traditonaly with „Bratkartoffel“
And if you do pls try the „Schnitzel“ with a little bit of lemon juice on top
Guga, please try experiment with fine finishing salts. Fleur de Sel, Halen Mon and Maldon. No seasoning before cooking or searing. Only add the salts after cooking and searing to avoid burnt salt.
are you aware that salt is salt right?
@Bored Scientist lol. I'm a phd in chemistry. Lol to your nonsense magic mumbabumba
@Bored Scientist sbritfl appealing an ad hominem lol. How is that related? You can publish and defend omeopaty your call lol
@@cippo1987ITA what are you rambling about???
Gugaaaaa 🤣🤣🤣 “ I don’t care if it cures cancer, I wanna know if it tastes good” gzus Guga Man
Steak dry aged in cheese whiz (easy cheese) experiment
Would love to see that
Oh Guga where to start, I don’t normally comment but one is long overdue, so sorry it is going to be a long one….. but I do have a suggestion at the end so check it out.
I have been a fan since the beginning, filmed in your kitchen with the yellow granite countertop and the teenagers trying steak.
In the past I believed I could only get a good steak in a restaurant, and how you have proved me wrong. I lived on a farm in Canada where we raised our own beef and it was available all year. Now I live in Singapore, where there are no cows, and all beef is flown in, but because of you I eat more steak than at any time in my life (you are costing me a fortune 😊).
I love the experiments and the lessons learned on both shows, and it like hanging out with friends when we tune in to watch.
So, we bought a Sous vide, and accessories, and have never looked back. The problem is, it is now hard to go out to even the best steak restaurants when we know we can do as good or better at home.
So I wanted to say thank you, but also make a suggestion for a what could be a series of videos.
Iberico pork vs Mangalitsa.
I have not been able to get any mangalitsa pork here in Singapore but we have Iberico, and I am curious how it compares and your thoughts on the differences done different ways. You called Iberico the wagu of Pork, however the fat of the Mangalitsa seems to be even more similar to Wagu in structure and melting point from the videos I have seen so far.
I would love to see what comparisons you could do between these 2 special pork breeds and hope to see it in a video at some point in the future.
Even Koreans don't enjoy eating that salt. There are few people who eat for health. ㅋㅋㅋ
What health? The claims of that stuff are pure bullshit.
@@DoremiFasolatido1979. There’s plenty of food that can help your health. I’ve never had this salt before but honestly speaking, I wouldn’t be surprised if it is good for you in small doses.
@Steven Echelberger I'm aware. Among other nonsense they do for superstitious scammery.
@Steven Echelberger sharks are mean
@Steven Echelberger so what it is just culture in America we kill like over 10,000 no different
The side dishes are always on point.