I cooked MEATS wrapped in LEAF and this happened!
ฝัง
- เผยแพร่เมื่อ 8 ส.ค. 2024
- Will using banana leaf make meat better? Many countries use them and they swear by it. Today I want to find out which meat this works best and most important is it really good?
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#SousVide #Experiment #Recipe - บันเทิง
Guga cooks every meat with a banana leaf, except chicken. Guga does not believe chicken is meat 😂
Chicken comes from trees, haven't you ever planted an egg in the ground? 🤣
Chicken is as much meat as eggs isn't. Vegetarians hate that fact.
@@BigHalfSteps r/wooosh but not really
😂😂
In some countries people also believe that fish is not meat😂😂😂
You need to cook stuff with banana leaf on open fire and char the leaf itself to get the full aroma. I hope you do another experiment on Guga Food channel.
And this time chicken too
Dude I'm pretty sure you have like 0 experience in cooking
Like why would you char the bananaleaf, Bananaleafs are only for display.
Took the words out of my mouth
If ever.. That will be on guga food channel
yes please
When cooking with banana leaves, it's normally on an open flame, because you can char the leaf and keep the meat delicate (as it steams inside, a little like a crude sous-vide), but you get some of the char flavor from the leaf on the meat. You're not getting any of that in sous vide, its basically a seasoning, which is not the point of the leaf
Experiments of basically about doing things without an obvious point
Cant wait For Guga grilling with the leaves
The leaves also impart a mild, sweet, earthy flavor, and individual banana leaf parcels make for an impressive presentation-but it's truly easy enough to prepare for a crowd if you're looking for an entrée with a little extra flair. Steaming in banana leaves is surprisingly simple.
The point you guys are missing is that this channel is called SOUS VIDE everything, why would he use the grill. And as he said, it still made a difference in most cases, so it was a valid experiment
Exactly u need to flame it with the banana leaf , coming from a Malaysian here!!
Every time, Guga says "I cooked EVERY MEAT" and every time, I don't see him cook human
Takes time to dry age Angel you know. One day....
He also forgot chicken or poultry in general
Also, no gator or rabbit.
I checked the law out of curiousty, and for some odd reason, it is illegal to butcher humans in USA, so you can only do it in secret.
@@belalabusultan5911 does this apply if lets say... someone has been dry aged first? The pelikos have to go..
Guga, you should put the banana leaf over fire to activate its flavour and scent to come out
Yes - I saw a couple of Malaysian cooking vids where the leaves were evenly torched (gently, not burned) before use which made them pliable and ready to flavor the food...
Yes... He was supposed to torch it first..... I got triggered because of dat... And im malaysian
Angel: "Don't go smashing Bananas on your fish!"
Guga: *"ARE YOU CHALLENGING ME?"*
He is.
Angel hasn't heard of banana ketchup
He doesn't seem like somebody who likes ketchup...
@@Draaza he don't like green stuff
@@jessemosgrove2027 No he certainly doesn't. I think Guga would try the Filipino banana ketchup, but I don't picture him being too much of a fan either. I'm trying to think of a time he even cooked using ketchup, I swear he did at least once but I'm drawing a blank
@@Draaza he should dry age angle in green stuff
now this is something i'm familiar with. though in indonesia we actually fully wrap the banana leaf on the seasoned meat, which is secured with a wooden skewer, and then steam or grill it while they're inside the wraps. this allows the rich spice mix that we use to be compressed with the main ingredients inside while adding the smell of the banana leaf. it can range between meat, fish, mix of those with rice, sometimes even tofu.
it's called "Pepes" if you're interested in looking up the cooking method
yum i love ikan pepes
Thanks for this! Sounds yum! I just this year had banana leaves large enough to harvest and I froze them to use later.
The best pork I ever had was on base in Germany when the polynesian soldiers dug a big pit lined with rocks that they heated with a wood fire, then buried an entire seasoned pig wrapped in banana leaves in it for I think two days. It melted like butter in my mouth and the flavor was phenomenal.
Guga: I cooked EVERY MEAT
Chicken: Am I a joke to you?
Yes chicken you are. Lol
Chicken is not a meat
@@rujanbajracharya2222 ?????? In what universe?
You gotta use something to "break" the integrity of the leaf, some charcoal or smoke or even in the oven. I think with sous vide, it was the equivalent of putting a hickory piece inside the bag and throwing it into the water bath and expecting to get some flavor. That's my theory, great video Guga!
Very common technique in Indonesian cuisine as well! Gotta love Guga and his experiments 👏
true they should grill the leaves first before sous vide tho imo so the flavours are better
Pepes ajg
Not just Indonesia. More like almost every SEA country.
@@richardayersp9967 Jan ngegas ego
HALO NGAB
Hey Guga! I really want to know whether sugar make a steak better. Either in a form of dry brine or seasoning. I have heard that sugar help tenderize meat, it is a flavor enhancer and it should help caramelization. Anyway, looking forwards to your next great video!
Yea that would be dope, but the only problem is if the sugar burns it will taste bitter!
Sugar dry age?👀
Really good question
Most rubs contain alot of sugar
@@Sliimmyy oh no you crazy mate
7:06 Angel: "Don't go smashing bananas on your steak."
Me: Let's do ett!"
Must be attempted. pls also try using short orange sweet banana.. idk where you find them. They grew in indonesia
@@avlinrbdig5715 They sound delicious! Guga! You listening?
Guga, can you please destroy your backyard and cook something underground? Goat, or pork or lamb would be excellent possibilities. Maybe you could incorporate the banana leaf in the experiment
Guga, can you please destroy your backyard
Gotta have a competition of Maumau and Angel trying to cook the same steak!
That will be the most watched Guga video of the year.
Hey guga! I'd love to see you render out some bone marrow, solidify it, and then dry age the bone marrow. I think it could add great flavour to a dish and even to butter of the gods!
Mother of god. Yes. Do this
Good idea
DEAR GOD this sounds awesome
I love that towards the end there were 2 solid times you cut the angle right before Angel said something 😂
7:08 “don’t go smashing bananas”
This gave me an idea, banana dry aged steaks?👀
Hey Guga! Big fan of your videos! Loved this one as well! Cooking with banana leaves is great! It adds a sweet aroma to the meat but only when cooked over a short duration. The aroma gets overpowering if we leave the meat wrapped in the leaves for too long. That’s why we mainly use it to wrap meat/fish when grilling. Hope you will try that and I am sure you will like it!!
This video is AP-PEEELING
Looking forward to your video on using Banana leafs in charcoal BBQ experiment!
I want to see a I cooked every meat with clay now. Good job Guga!
Angel said "It does'n go as well". Educated man!
You should do some kinda smoked fish experiment - Like smoked salmon, smoked tuna, smoked mackerel etc etc
"don't go smashing bananas on your fish" actually? 🤔 grilled/fried plantains are freaking delicious, toasty & fruity & sweet, & I bet it would make an awesome "crust" for fish
Going to try that cheese stick recipe this weekend!
Attempting my first Sous Vide meal right now! Ribeyes in the water bath, and about to make my smashed potatoes. Wish me luck!
Hey guga can u please make a South African steak gatsby
South African let’s gather here
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. ;)
12:10 angel tried to say something but it got cut out, im still laughing
Guga, you should make a video with your top 5 experiments that surprised you in such a good way that you actually started using in you daily life cooking!
Abraços do Brasil!
Brazilian concept of bread never ceases to amaze me. Is everything that has flour in it bread to you? Lol
I learned that I enjoy it when Guga says BANANA 😁
guga please do a garden tour that garden looks glorious
You light the cooking world in the right way !!
Yep, a good idea to use the banana leaf for doing pulled pork, here in Hawai’i, we do Kālua pork, which is a pulled pork dish in Hawai’i, Kālua basically means cooked in an underground oven, they wrap it in banana leaves or in a palm like leaf called a ti leaf. If you see this comment Guga, if you can acquire it, could you try the same thing with Ti leaves, I haven’t had Kālua pork made with it leaves before so I don’t really know if there is any differences or not.
"Don't go smashing bananas on your fish."
Next video: I marinated fish in BANANA and this happened!
Please, make a video where you sous vide meats with smashed bananas :D
Guga said banana so many times I thought he was turning into a minion lol
I think it does come down to many things, I fully agree with you on the high temperature, but also with the other meats they have a higher fat content so taking that into consideration, they were able to extract a lot more flavor's from the leaf. I do also think applying a flame to it would also work, if you were to lets say torch the meat wrapped in the banana leaf first it would permeate almost like a smoking method. I may be wrong but I've worked as a chef for 15+ years with many foods, my favorite time of week is seeing you drop content on here or Guga Foods, much love
Love Banana leaf cooking, Here
In Malaysia its very common and it makes thgs taste sooo good 👍
It would be nice if you could test the eastern- european meat meal 'Schaschlik".
Maybe also some experiments with dry ageing or smth.
Have you guys done a Cochinita Pibil recipe yet? Since you went banana leaf, let's go all the way.
"Don't mash banana onto your fish," he says, but I give it a few months before the Banana Dry Age video comes out.
do you mind doing another vid where you test the banana leaf on steak but cooking it at a higher temp?
Angel looking sleepy when guga explaining science.
Next time try the banana leaf in the oven i do it with a dish called pepesan its with smoked mackerel or fresh smoked cero
I love your channel been recommending you to everyone 1 know showed em videos
When are you opening a restaurant?
could u do a video about all of the best steak methods that u have tried on one steak
I’m wondering how much cooking time was a factor in that flavor infusion? The pork was cooked for 24 hours, the steaks only 2 hours.
Fish, no mater the variety, picks up flavors quite ready. But beef and pork both already have strong flavors.
Hey boss. I really enjoy your videos. I especially like this topic. However, I wonder what this banana Leif would work on a rack of Beef short ribs.
Hey Guga,
The smoke with moisture becomes an acid that breaks-down the cellular membrane of the banana leaf plant, releasing its sugars and various other compounds.
For the pork butt, which is very fatty, benefits from acid.
For the pork ribs, which is very lean, the acid spoiled the meat.
For the salmon, as there was no smoke there was no acid, the leaf absorbs the excess moisture thereby lessening the fishy flavor.
For the steak, there was no smoke thereby no acid, the banana leaf plant couldn't impart any flavors into any of the fats.
If you don't have smoke, add lemon slices, and/or lightly grill or freeze & steam the banana leaf plant before wrapping, so as to break-down the cellular membranes?
(Untested Ideas)
- Daniel Nicolas Martin from Windsor Ontario Canada, August 17 of 2021.
Banana leaf could be a good alternative to butcher paper when wrapping BBQ during the final part of the smoking process. I had never thought of that before but I like the idea of it.
Try to make “pepes ikan” which is fish with some herbs n spices grilled in banana leaf
Guga:"banana, a healthy fruit full of potassium"
-Throws bananas
"The leafs of the banana can be used to cook sirloin and pork butt"
You should try making moi moi it’s a Nigerian bean pudding that can be made with different meats like fish chicken or beef
"kinda fishy!". LOL 😂
We use them in Puerto Rico for what we call yellow rice(it's just rice mixed with beans, peas or chicken with color seasoning) but the real deal breaker is pasteles which is unripe ground bananas stuffed with good stuff like pork olives peppers etc. all this wrapped in the banana leaf and then boiled. You can also use yuca and even rice aside from the ground bananas. No matter what you use we always say in Puerto Rico, pastel without ketchup ain't a pastel
Now we gotta see it Guga, smashed banana on meats! Don't let us down!
In Puerto Rico we make the rice with the leave on top of the rice! We also make “pasteles” is pretty similar to a tamale but the masa is made from plantains and wrapped on banana leaves
We use bannana leaves often for wrapped cooking. Its free, its everywhere, its biodegradable, locks in moisture good. Doesn't really add much flavor tbh.
Hey Guga! I'm from malaysia. It's great that you using banana leaf because my country using banana leaf in anything they cook it. How about you try my country meathod. Before you wrap with banana leaf or sous vide, you must seasoning or marinated whatever you cook with banana leaf. And after you sous vide it, you must drain the juices and don't open the banana leaf wrap but you must cook it with banana leaf. Because it will bring more flavour fron that banana leaf. It's up to you to choose to grill or pan searing or smoker grill or flame torch. When you cooking it don't burn much the banana leaf. If you have little burn it oraite it still delicious. You also can smoker with banana leaf before your sous vide it. I hope my country method will enjoy you food like us enjoy at here.
If you try to use banana leaves on low temprature sous vide, you should heat up the leaves until the color change and then wrap the meat up tightly before vaccum seal it. It would 100% work on any kind of meat or vegs
Hey Guga! I've always wondered if dry aging steaks in coffee grounds would be possible!
In puerto rico we use them in pasteles and in rice mixed with pigeon peas. Pasteles is mix of diferent potato like tubers they are grinded raw and then we filled them with pork or chicken
I agree in Puerto Rico we Pass the leaves over fire first to make them soft enough to wrap meat with them like a tortilla in Mexican cooking
Please make biltong. Possibly use wagyu and even slightly smoke it for flavor
Should do an experiment where like this you put the banana leaf on the WRONG side, just to see if it changes perception. Like a test where you give a placebo
Do two meats one with a leaf and one without and compare it to the exact same meat but the leaf on the correct side.
You need combustion to get the flavor of banana leaf, kinda like blistering chilies & then removing the skin
Hawaii cooks banana leaf in imu (red hot pit of rocks with layers upon layers of moist vegetation) & combustion & moisture both are very important for that characteristic smokey aroma of the leaf to go into food. When banana leaf is just steamed, it is only a convenient packaging with mild preservative properties
It’s great with chicken also. But best way is on you bbq grill. I also recommend, tilapia with salt & pepper mixed with sliced tomatoes & onions. Wrapped in banana leaf. Then deep fry it. One of the best ways to cook tilapia in my opinion.
Every country uses banana leaf to cook.
Europe: Banana leaf? what?
You could do a beef recipe with the banana that needs higher temperature, like the México's carne deshebrada (pulled beef) or the beef/pork tamale. Or even maybe beef patties
Angel is a child with his palate lol
guga, here in puerto rico we use banana leaf to infuse rice or roots, we do pasteles or rice with peageons. but is the first time I see some one using it in beef.
7:05 Next video: Dryaged steak on smashed bananas.
Banana dry aged steak experiment!!!
i agree with you the banana plants stems and leafs taste kinda like banana peels if you ever tasted it. also they have lots of potassium and other minerals in them.
Sophistication everybody 😂
7:05 angel might be onto something, dry age steak with smashed bananas?
I wonder if it has to do with the... "absorbency" of meat. I've always noticed that squishier meats with thinner muscle fibers (like fish and pork) take on the flavor of marinades and smoke a lot more than firmer meats with thicker muscle fibers (like beef and venison).
I'd be interested in seeing this experiment or a similar one done with chicken vs duck to test that theory.
I have an idea.Sous vide medium rare steak without crust vs thinly sliced steak cooked by flamethrower.
12:12 Guga says “Not today Angel”
Up next Guga cooks Angel in a banana leaf after he dry ages him.
7:05 banana and fish? now that sounds like an experiment.
dry aged meat in mashed banana
"Dont go smashing bananas on your fish"
-Angel on the virtues of abstinence
1:50 the piece of meat on the right looks so cool, like an elephant
Follow-up experiment: Every kind of poultry with banana leaf. Split breast of chicken, wild-harvested duck, wild-harvested goose, pheasant, ostrich, and emu, alogn with whole-bird preparations of grouse, quail, and squab.
in cooking, the banana leaf is best use for roasted food which touching fire
or just as subtitute of plate, or a wrapper food, not else
Me: on a diet
Guga: watch this
Please wrap a whole chicken in banana leafs and cover with charcoal I’m very curious how it taste. Great video
7:03 Well now you have to try smashing a banana into a salmon and try it lmao
Banana leaf is usually use for open flame cook
Waaiittt, what would happen if you cooked the salmon with the smashed bananas?? Time for another experiment lol
Well.. i think the best way to use the leaf in the "grill or open fire" type of cooking, you should char it first after wrapping the meat and put it in the bag. In will make a huge different.
Angel trying to give his opinion at the end of the video :
-......
-.....
-.....
XD
Try a full brisket using charcoal or a smoker and the banana leaf ;)
"Don't go smashing banana on your-"
Well, hold on. I think i have an idea for another video...
Banana leaf with halibut is CRAZY LIT
Hi Guga, in the video description there is nothing about GUGA's RUB, i want to try make it but where i can find how its made?
Guga, you should colab with the "Outdoor Chef Life" channel. Would be so cool to see you both together.
Guga should make some green tamales with the banana leafs