Sous Vide GARLIC EXPERIMENT! What's the best way to use GARLIC with your steak!
ฝัง
- เผยแพร่เมื่อ 7 ก.พ. 2025
- I put a final decision on how to use garlic in your steak cooking sous vide! After several subscribers brought to my attention that raw garlic should not be used with sous vide I decided to find out the best way to use it. I really tested GARLIC on this video. I used garlic powder, garlic paste, minced garlic and raw garlic (which I decided to roast it to maximize the flavor and also to avoid the raw garlic situation) For this experiment I used New York Strip steak! They were all 1 1/2 inch thick and the best steaks available at the butcher shop that day.
As you know in my recipes I always use raw garlic and I wanted to put a final decision on this experiment and answer the question what's the best way to use garlic with sous vide. I was so socked by the results I still can't believe it. The result shocked me more than the butter experiment. I am a huge fan of garlic and this video is a total shocker. However, I am glad I did it as I want to make my steaks better and better everytime. As always guys I did try to make this video as entertaining as possible for you. I really hope you enjoy and I look forward to your comments. You guys are what keeps me going strong. Your support is very much appreciated.
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HOW TO COOK STEAK WITH GARLIC SOUS VIDE
I cooked it for 2hrs @ (135°F / 57.2°C)
INGREDIENTS * I used for this sous vide cook.
4 New York Strip Steaks (USDA Choice)
1 tbsp Garlic Powder
1 tbsp Garlic Paste
1 tbsp Minced Garlic
3 Cloves of Roasted Garlic
HOW TO MAKE THE BEST GARLIC STEAK SOUS VIDE
Watch the results, I still can't believe this is the best way to do it. This one was a big shocker to me.
HOW TO MAKE GARLIC STEAK OF YOUR LIFE LIFE!
Watch the video of Sous Vide Everything(TH-cam Channel) and find out!!! lol :-)
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If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-)
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If you want your question answer on video leave a question on this comment by hitting the reply button and we will reply to you either here on the channel or on facebook use #SVEQandA. Check out the latest video reply on facebook here. facebook.com/SousVideEverything/videos/1513541802030362/
What was the theory for fresh garlic being bad in sous vide?
risks of botulism
so would unroasted whole cloves not work as well as minced? also, roasting the garlic actually makes the garlic more mild in flavor.
Not I believe they will not work as well. I am conviced that the best are the 2 options we did.
Sous Vide Everything I wish you would have smashed the roasted garlic then smeared it on there. Don't you agree that's the only way to taste the garlic in the meat?
the roasted garlic has to be smashed up over the steak....keeping it whole decreases the garlic infusion by alot!
Should it even be roasted? I came back to this video to check what he used, but I would assume the optimal would be to use raw smashed garlic, any thoughts?
@@Traycer69 yeah Just marinade with finly cut garlic less salt peper some chili floks and bake it nice mediumdone
taste roasted over raw and you tell us. Roasted is better in my opinion
Yes I have also found it roasted garlic does not add any flavor to meat before you cook it, only after.
@@Traycer69 I agree about using raw garlic. Roasting garlic mellows it out, but for this application one wants the garlic turned up to 11.
As for smashing, I guess one can. But I think the failure is that all the other methods had covered nearly all of the surface area of the top of the steak; whereas, he only put three garlic cloves that barely covered any of the surface area for the other.
I think one could smash the garlic, but I would think one would get nearly the same result by thinly slicing fresh garlic and using those slices to cover the entire surface area.
I bought a sous vide machine last night at 3am because of this guy.
Lol same.
Lol, it's happened to many.....me included!
Me too. And the flamethrower, since its so simple to use.
Lmfao same
Best kitchen gadget I ever purchase. Thanks
Coming back and seeing these old videos are pretty fun. Guga, you have come a long way and you should be so proud of what you have accomplished. You always bring amazing content and have inspired so many of us to try new things. I did my first dry aging because of watching your channel and it changed my life
Agreed. Agreed
My Dad got me a sou-vide machine for Christmas and I've been digging this channel a lot. Very educational and the format is really cool.
Guga 2 years ago eating with plastic forks.The hustle was real!
😂 The Struggle in full effect 😆
WHAT HAPPENED WITH THE RAW GARLIC?.... it AIN'T RAW if you roasted it !!
MichaelMing it can kill you with spores
@@1-uped214 wtf I have eaten raw garlic all my life and I am completely healthy and also everyone I know who eats raw garlic is fine
Consider the minced Garlic Raw. Garlic potency increases the more smashed up it is and with being raw vs cooked. So cooked was the worse, no surprise, he roasted it and didn't touch the cloves
Abhishek Pawar u must have smelly breath
@@Vexreal_ he is a vampire simple
Guga, I'm impressed how much your videos have improved in such a short time. From your videography to your presentation. Amazing
As someone that's used garlic powder for a long time, I believe that minced has a more noticable flavor.
Thanks!
I love how your video production 👏 has changed over the years. But re watching the roots of the channel is still awesome 👌.!
I know this is an old video, but if y’all minced the roasted garlic I doubt you would have felt that way. I think keeping the cloves whole is what made it so ‘plain’. Roasted garlic is delicious, it most definitely doesn’t, “do nothing,” for the garlic. Surface area seems to be a large factor here.
Right! You have to spread that roasted garlic like butter!
They used minced garlic though...
Agree but he failed with it all when he wipe off all the garlic...
@@Meep55412 but he wipe it off epic fail...
Yeah it was absurdly stupid to do it this way.
Why I season my garlic instead of my stea-
Wait, wrong channel.
i dont get it, which channel
Flash Hugo Adam Ragusea I think?
Long live the Empire!
Why I season my sous vide bag and not my steak!
@@kingsure1745 why I season my sous vide kit instead of my steak
Love this dudes voice. Cracks me up, works so well for videos.
I come from 2021 and hos videos are still the BEST!
I have always had a passion for culinary arts. I came across your channel and became an instant fan! I look forward to learning from you and thank you for sharing your knowledge.
I really enjoy your videos brother, thanks for taking the time to make them!
It’s crazy Guga you inspired my fascination with cooking and seeing how you videos improved production wise you have awaken my production fascination too 😅
Makes sense. More the surface area, more it is able to impart flavor.
Love these videos! Started my own sous vide journey bc of this channel.
Thank you for all you do!! We tried our first SV with the pepper salt and garlic and WOW !!! We are hooked!!! Have a great one y’all!!
Yes, the old music is back! I know some people don't like the repetitiveness, but I feel like it's the signature music and gives a happy vibe to the videos - which I love, keep it up. Can't wait for the Picanha delivery service too, I'll be all over that.
Thanks the music was for you. Glad you liked it, always expect something different.
Sham Rock no please keep the repetitive music out you have no idea how annoying it is
I like the searing music too haha
raving and cooking is cool I guess.
pliz tell me that songs name !!!! pliz
I eat my dinner, I'm stuffed to the gunnals, I can't eat another thing, I watch this channel, I'm suddenly ravenously hungry again
The first video I saw without
"I know they dont look good right now but watch this"
Same
Its also the first video i saw of him not seasoning all sides
OMG....my jaw dropped at the results, because I thought your A was the roasted garlic, B the minced, C the paste and D the power as I viewed watching you do from my right to left. Shockingly great! I'm new to sous vide and you hooked me right from the start.....which sous vide to buy, and types of steaks etc etc etc. Thanks a bunch. At 81 I'm still learning new tricks.
I know this is old, but I was so shocked when Guga didn't say "I know it's doesn't look good right now, but watch this!"
You forgot the ACTUAL best option.... crushed fresh garlic
Minced garlic
@@Damarcus123 in a can. Nice
Yeah I cant believe he didnt crush and mince the fresh garlic
That store bought minced garlic crap is nasty
Some canned minced garlic is actually good
can you sous vide everything and finish it off with different methods to see which is the best? searzall, wood grill, deepfry, cast iron pan fry...?
+Sang Park soon
I would like to see a video like this as well. Does strictly using the torch to sear not give the food any sort of propane flavor? If not I would much rather get a blow torch like that to finish my sous vide foods.
I just tried sous vide for the first time and simply used a cast iron grill and it turned out awesome. Tried using a propane torch but it didn't really do much.
Fyremanbill use a flamethrower from harbor freight
Awesome informative video, again. Maybe if you mashed the roasted garlic and smeared over steak there would have been a different result in flavor. But I have no problem doing the dry rub seasoning, I always have good results. Keep em coming love you guys.
If you look at the timelapse you can see that the roasted garlic is 100% smashed up. It was so soft that it smashed itself. So the result still the same. I am just as surprised as you. Check out the time lapse.
3 little cloves was definitely not enough -- should have tripled that AND spread it into a paste over the entire steak.
These are the most entertaining and well discussed cooking videos on youtube
I really enjoy your experiments,keep them coming
That trance background music 🎶
equalplus what’s the name of the song ??
yea what is the song
@@Anon-s5h "Typekast Coming" Out ;)
@@vtzig "Typekast Coming Out"
Lic. Andrés Cárdenas Flores ily
you gotta squeeze the roasted garlic outta its skin
The way you talk in this video... soothing...
Thanks I tried. 👍👍
What??? You're crazy man, most annoying voice on youtube.
chargerman426 I listen to this while a lotionz my feet you know?
David McCarthy he's from Mexicano
Darpan , he is actually Brazilian.
So intense compared to your new vibe these days, Guga! It's fun to go back and see how your channel has grown. Thanks for all your educational videos!
You guys are not only informative but quite entertaining to watch as well! Thank you all!
Roasted Garlic is not raw.
yes
Pyrion1 really? Lmao weird!
Pyrion1 LOL THANKS FOR THE TIP
oh i didn't know that lol
thanks for the heads up
He pretty clearly differentiates between raw (paste) and roasted.
This isn't fair roasted garlic is much sweeter then regular garlic.
Why didn't you mash the roasted garlic into a paste?
Again this question, look at 3:22 on the video you will see they are smashed.
I see that. But that's why you didn't get garlic flavor. The more you break the cell walls the more garlic flavor.
I hope I don't sound disrespectful. I love the channel.
Yeah, but not really penetrating the meat. You got to spread it over. You kind of just knocked off the cloves after it cooked. The cloves stayed contained and never really got enough contact with the meat.
sirfancypants Mcgee wouldn't that be garlic paste but you are right
My husband watches your videos all the time! I bought him a sous vide machine and he loves it! He sears everything he does on his big green egg! You have to get one!,,
I love the things you guys do and definitely improve my cooking skills with your vids. Watching the chemistry between you guys when preparing and tasting the experiments always puts a smile on my face, thanks you lot.
I'd like to see results for this also using freshly minced (or smashed) raw garlic rather than just with roasted garlic only. Jarred minced garlic isn't a good substitute for fresh garlic--it tastes very different (i.e. worse) than fresh garlic (as it is processed and preserved in phosphoric acid). And roasted garlic isn't "raw" garlic by its definition. By roasting it beforehand you cooked out a ton of that raw garlic bite, so I'm curious to see if actually using raw garlic would impart more flavor. Still, nice video!
bigolpancake agreed
It would not be surprising if the preminced jar garlic produced a very different result than freshly minced garlic, most likely due to the preserving process. But I was satisfied that garlic powder did well. No excuse not to add garlic now, since no garlic prep is necessary. I only use powder instead of fresh if I'm being especially lazy or if the recipe calls for it. It's so easy that I'll probably use garlic powder alongside salt and pepper on every steak from now on. No harder than adding salt!
Why does this sound more epic than it should
Do you know the name of the song?
0:12 most intense garlic i've ever seen. 😳
lol... I tried. 😂😂😂
Oh how I LOVE EVERY ONE of your videos!!! I learn SO MUCH! Thanks for sharing !
WOW!... I never saw that coming Guga!... Great video and I learned something. I am surprised that the easiest method is the best method. OH.. did i say WOW?
Why did you not use raw fresh garlic in the test?
Doesn't work well in sous vide I've heard, you get a bitter raw garlic taste
@@sean_haz Plus, it can legit kill you. Never use raw garlic in sous vide, it creates the perfect conditions for botulism.
My uncle used raw garlic in sous vide once and he lost a hand 3 months later in a work related accident. So be careful
@@SeanDuffy1986 Fallacy.
Botulism bacteria dies at 120 degrees, and Sous Vide is usually done hotter than that. In this case the 135 degrees is more than enough to kill any botulism bacteria.
@@edale2 The bacteria does, but not the spores, which if heated up again or something could be dangerous
I love these tests. I think you should try and let Maomao (sorry, don't know the spelling) taste it in the opposite order that you and ninja taste in. Reason being that one sample might be very strong and make the next one taste weaker. What do you think? Keep it up!
+Johann Coetzee I like it.
The word "AMAZING" used: 14 times in this episode.
Another great video. Thank you.
wow really? WOW we need to stop that word... hahahahaaaaa thanks for your ongoing support.
Slappy Joe make it a drinking game. It'll be over quickly.
Well done! Thank you for the time and effort to help us all understand and rock this venue of cooking! Thanks again!
You guys are awesome. Been watching a lot of your videos here lately. Been thinking about ordering a sous vide.
You should've tested raw garlic too, besides roasted.
Juan Manuel Morales exactly! That's always the true debate, many comments of metallic taste.
why would you buy minced garlic anyway? Or pre made garlic paste? I don't get it.
It's more expensive, doesn't taste as good as fresh made paste or minced garlic and preparing it by yourself takes about 1min.
This is a weird test.
Let's compare it to an onion:
- Onion powder (sprinkle on top of it)
- Onion paste (smear on top of it)
- Onion minced (spread on top of it)
- Onion roasted (sit on top of it) -
The first 3 are ok, but who puts a whole roasted onion (or leek) on top of it?
You have to mince/squash it first (like the rest).
So my suggestion would be:
Keep all the things you did, except push out the garlic out of its skin after roasting.
Also add a 5th; garlic (raw) in little slices.
Before I clicked to watch the video I could see it was an unfair test; the thumbnail shows it all. The other three cover most or all of the surface area of the steak. But he left the surface area nearly untouched with the roasted garlic. If it's not touching the steak it can't pass along it's garlicky flavor.
I also agree with your suggestion for #5-thinly sliced raw garlic. And try to cover the entire surface area if possible.
Everyone knows roasting garlic mellows out and sweetens up garlic. Roasted garlic should be reserved for post cooking -- especially in a test against much more overpowering versions.
I'm not knocking any of the incarnations of garliciness, but we need to understand their uses. I love the flavor of roasted garlic, but it is much too weak to be used as a rub or marinade; likewise, minced/powder/paste are great for pre-cooking, but I dare you to get down a tablespoon of garlic powder (did I just start the garlic powder challenge?) faster than a tablespoon of roasted garlic puree.
Yow I think this was part of his test. If he were to mince the garlic than the garlic mince (in the jar) would be a useless test.
No it wouldnt.... jarred garlic and roasted minced garlic taste nothing alike. Why the hell would I have to tell you this? I don't even know how to fuckin cook, at all, literally no knowledge, but I do know there is an OBVIOUS difference. @@michaeldistortedrosen7245
@Ondr Yes, that's partially true, but that doesn't make the test useless, and I doubt that's an effective aim.
The chemistry is affected by which physical form the food is in. From this you can still infer which of the 3 in terms of store bought will be best, but more importantly, you know which gives the best flavor in each physical form.
If freshed minced garlic is better than home-made garlic powder (which may not be different than the store) we get to infer that store bought minced is potentially better, if the quality isn't too drastically different, than the store bought powder.
Further, even if that assumption is wrong, it's not hard to mince garlic at home. it's very easy.
There's a difference between minced garlic, and a whole clove
It's easy to mince garlic yourself
No one using a sous vide should be using store bought minced garlic, it doesn't even taste like "garlic" (the fresh well known intense flavor)
we get an idea of the proportional relationship between the physical characteristic of the garlic, and the flavor of the food.
Do you think the outcome might have been different if you had smeared the roasted garlic on the steaks, instead of leaving it whole? One of the best things about roasting the garlic is that you can smear it across a crusty bread.
Bobby Fuesz I always interested the rosted garlic in to the stakes in small holes I cut in the stakes and it works great
I agree. Not a fair comparison
Nossa, estou amando o seu canal. Eu amooooo Picanha, e com seus vídeos estou aprendendo novos jeitos, temperos e receitas. Me dá água na boca só de ver. Parabéns pelos vídeos. Abraço do Brasil 😊.
Ele é brasileiro, vc sabia? 😂 Aliás, vc é muito bonita 😍
I love the way you experiment with food. As they say the proof is in the eating, and you guys try all sorts of different things and explain the flavours, textures and other things which helps us watching at home figure out how we might use what we’ve learnt. This is a great concept and I can’t think of another cooking show like it. Greetings from Australia and I wish you every success 😊👍👍
this trance music in the background ^^
Oi I read this comment as soon as the music started playing 😂
Seriously. Took me back to high school. I miss that old school trance.
Do you know the name of the song?
@@somebodyoncetoldme186 coming out by typekast
@@dyrax-rm3zy do you also happen to know the name of the song playing at 6:00?
You have to crush the garlic before roasting to get more flavor
Honestly, for most cooking methods you don't even want to roast it in advance at all. Garlic obviously mellows out as it's cooked, and roasting it has the added consequence of infusing the garlic flavor you want into the oil you roasted it in. It's not necessary to roast it in advance for a sous vide cook, and I'd argue it's actually better if you don't roast it in advance (because the garlic ends up infusing the juices in the bag, so more of the flavor ends up in the steak). For pan searing and grilling it's sort of understandable because you don't want to burn the garlic, and roasting in advance allows you to just add it at the end. But I'd suggest just pulling the steak a minute or 2 early and switch to low/indirect heat, then baste with a garlic infused butter/oil. That's what I've had the best results with so far. Rest it in the butter/oil too that helps if you like a more mellow garlic flavor.
How can I sign up to work for you as a taste tester? =)
Useful and practical as always.
I think you for your garlic experiment you guys are pretty awesome
Confirmed, Guga ninja and Mau mau are not vampires!
You say don't use raw garlic as you used many times before. You must mean do not roast it... or mince the garlic before putting it into the bag. According to you, minced garlic was the best, which is raw.
the prepared bought stuff is heat treated (kind of pasteurized) to increase shelf life. using raw uncooked garlic holds a risk of botulism. roasting prevents that.
But also raw fresh garlic might change its taste in a weird not very pleasant way when done sous vide, I guess some chemical reaction of the sulfuric components which make it smell. The heat treatment also seems to prevent that in some way (Just my guess, no idea why that works)
i am so glad i watched this I would have never guessed the best way was powder or minced
I know right joe, I was not expecting that.
I would
More surface area. Simple as that.
should have pressed and not roasted the fresh garlic, i would love to see that in comoarison
This is the one time my stupid information comes in handy. It's not about surface area but how much you've destroyed the garlic. The more cells that are broken in a clove of garlic the more allicin is released which gives it the garlicky taste. So the powder is essentially completely torn apart and broken down releasing a lot of the flavour and the roasted garlic is mostly intact and is super mild unless you directly bite into it. I'm a bit surprised the minced garlic beat the paste though, but that could be paste quality which I've seen varies a bit depending on where you buy from-but it was pretty close still.
I know you didn't ask but let me have this one. I worked on a food science book and managed to retained this info.
The trance music is amazing with the video 😊
By the way, you guys are so much fun to watch. I am really enjoying your videos. I have been on my specialty butcher to get me a nice large cut of picanha here in Austin, Texas.
Oh wow, I just ran across your sear video (tournament). That is so COOL!!! You guys rock!!! Thank you.
Just put a CC in the video on the garlic clove part, and say that the garlic did get 'crushed' or whatever. People will just get mad because the fresh ingredient didn't win but they both serve different purposes. Sure, the garlic cloves may not work well when you're doing Sous Vide stakes, who cares? It's not like you're going to go throw garlic powder in every dish because it works better making sous vide stakes lol.
PoEz Lab Service Thank you for that idea poez! I think it's gonna save everyone's sanity!!
What is the song starting at 1:50? I love it!
i also wanna know lol
We’re you guys able to find out?
can you do sous vibe burgers?
yes soon.
What an awesome typo, it's actually a really good description of the channel. The channel just has a certain vibe to it.....a sous vibe, one might say.
Derrio Ollivierre "sous vide EVERYTHING"
Derrio Ollivierre Be aware that there is a risk when we use chopped meat compared to steaks. Any surface contaminants on a steak (packaging equipment, etc.) will be burned off in the searing process. The surface of the meats that get chopped up for burgers are protected from the flames 'cause they are dispersed inside. If you like your burgers medium-rare like I do, you're taking a chance. You may notice some restaurants will not serve their burgers with any red inside for this reason. Sous-vide-ing longer may reduce the risk.
Pasteurization. 4hr0 @ 135 = GTG
Awesome awesome video...loved it! New insight for me so thank you for doing this.
I agree with you guys. I've always liked powdered garlic best for steaks. I save fresh garlic for other dishes. Enjoying your videos!
"There are no onions".... but you can clearly see that there are green onions sprinkled on top!
whoa!!! this surprised me too - have to try just garlic powder next time (no other fancy-schmancy garlic derivatives)... PS: Ninja, i love the sharper look in the last few videos!!!! Gostoso!!!! :)))))
@JL - that is super funny and interesting! LOL, but nope! i promise, we have never met and no spies are assisting with my comments!
You should try California granulated garlic!
You forgot the "control" steak. This way we'll know if we should put garlic on it at all.
With respect sir, That is like saying should we use a bag... Always garlic #GarlicLife!
My apologies sir.
what the fuck
hed420 This isn't a high-school science class lol it's inevitable
The whole process is off. How much sodium is in the powdered garlic? Or the garlic paste. I bet salt is cheaper than dehydrated and powdered garlic.
youot amazing ideas in your mind or your staff,you channel is freaking cool.
Dude, these are awesome videos
Ninja's facial expressions crack me up. He's like a little kid at the candy store. Awesome
+Kato Khaelan me too. 😂👍👍
The roast garlic that you made is like "steamed" instead as it is wrapped in foil :)
If there isn't water it's not steamed, the fact that there was a brownish color after the roasting shows that it wasn't steamed
That’s how you roast garlic m8
You should do an "ultimate sous vide" of all the tests that ninja thinks were the best .. love your channel. Keep up the hard work!
I love watching your videos!!! One gripe I have to put out there is you use the best cuts of meat, best equipment and the best techniques but then you pull out the cheap paper plates and plastic forks... kinda kills the vibe lol
God bless you for knowing what I always wanted to do and I didn’t even know I needed this video to exist
I thought when you roast garlic it gets milder....
to me it enhances.
it makes it sweeter and just easier to eat, it takes away the burn feeling you get from eating it raw
I love raw garlic, my favorite way to eat it is diced up on a triscuit with a smear of cream cheese WARNING: Highly Addictive!! you have been warned!
True raw garlic minced is great on crackers toast and many dips, but its difficult to take a raw whole clove and eat it, but if you roast it then you can just eat the whole clove.
Ryan Du it loses its spiceyness and bcomes a a little sweet and more bitter and less sweet how longer you fry it.
That music is _seared_ into my brain. :)
+Kofi Mills' Videos mine too! 😂😂👍
Do you know the name of the song?
The searing song? Lol I don't even know.
Shazam says it's "Carry On" by DJ Kimera. I didn't know my phone could do that with headphones on. 😅👍
@@ShovelChef can I ask what the name of the song is @ 6:00?
Not sure about that one. Hard to isolate it from the talking, and I don't specifically recognize it. It could be one of those royalty-free TH-cam tracks. Same for the song after that. 8:13
you guys are the best ! :D
+Colina De Piedra 😊thank you
You guys are awesome...keep it up.
No matter which way you slice it... It wasn't enough garlic.
Grizz Axxemann I totally agree, no such thing as to much garlic unless you ask my wife, she says I smell like garlic, like that's a bad thing.
Day 229.
My body is starting to fail me... It has been nearly 8 months since I first started my journey in search of the trance track in this video.
I'm out of food. Water is scarce. The air is so thin. Are my organs shutting down? Am I about to collapse before completing my quest?
I don't want to, I can't give up just now! But... It's to no use. Not even a slither of hope. Please... Help me.
enzoTHEferrari Got any results yet? Im dying to find this song too😁
You okay man?
YEEET
It's called Darude sandstorm
It’s called Fusion Narude By Dinamo
of course the peeled roasted garlic is nu. four. You just left 3 slices resting on top. You have to mash the roasted garlic, then spread it!! You didnt cover the steak with uts goodness. Flawed experiment
Such a relaxing video!
Awesome, I always use powder on the steak to season and fresh to base my cast iron pan. I love garlic
Frankly you used much more garlic powder than a Tbsp. Plus it's more concentrated. That's no surprise.
"Raw garlic which I'll be roasting"
Im so used to seeing your newer content with your catch phrase, " i know it doesnt look good but just wait". This episode doesnt have the same touch lol
"but i know it doesnt look that good right now, but watch this"
you guys are the best, Thanks.
Im interested in cooking but actually has little experience and you guys are teaching me a lot so I would like to thank you for being my mentors. Im glad I found your video/channel. =)
you didn't try raw garlic. raw garlic is stronger than roasted garlic.
I think the point was to try sources other than raw - as there are quite a few out there saying using raw garlic is dangerous. sousvideresources.com/2016/07/23/fresh-garlic-in-sous-vide/
But my question - isn't the minced garlic raw - and wouldn't that be just as dangerous if the studies are correct?
Garth McBride salt kills bacteria, the garlic is in a Salic solution
Justin N salt kills certain bacteria
You should get Gordon Ramsey to taste test 😂
send picanha! lol
Working on it.
Send some to Greece!!! :D
Send to Brazil,
Oh wait...
Nevermind.
bruno miranda se continuar com os problemas de papelão na carne daqui a pouco vão precisar mesmo 😂
I knew from the beginning that the garlic powder would have the strongest flavor. Just a small dusting on French bread and butter is what makes it Garlic Bread. Very entertaining video, guys! I'm also enjoying my new sous vide, thanks to you. I turned "mystery meat" from the freezer into the most tender chuck steak with the use of beef bouillon. It even beat out grass-fed rib eye with NO boullion! Just fantastic. I'm happily subbed.
Your chanel is so interesting. I love the content