Go to sponsr.is/zbiotics_guga_0324 and get 15% off your first order of ZBiotics Pre-Alcohol Probiotic by using my code GUGA at checkout. Thanks to ZBiotics for sponsoring today’s video!
The thing i like is that the chef who created that, is realistic and even admitted it went too far and wasn't something you'd crave. He didn't let ego get in the way of reality.
Guga just for you to know, the way they were cooking it was indeed confit, and not sous-vide. In french to cook something sous-vide refers to cooking in a vacuum bag, vide mean empty. Here they cooked it without a bag and in fat
It would be suprising if Guga didn't know what confit was but then again it's not really that well known in the states, not since the invention of canning anyway. Pre industrial times confit was the only way to preserve meat that didn't alter it as much as drying or salting. The english would refer to it as potting, where the meat was typically coocked slowly in fat in a clay jar and sealed with a layer of hot tallow. It was tied off with a cloth to keep the bugs out and could be stored in a cupboard for almost a year. It's still a great technique for cooking today as the meat is fully rendered and succulent. I love breaking up a duck, dry brine overnight and making it confit in a dutch oven, YUM.
It is Confit, sousvide would not allow exchange of solid that dissolve in both fat and water. This is why sous-vide replaced it as the flavor does not change. (It is not intuitive, but the fat will draw flavor out of the meat instead of adding it like basting)
Guga, this is Confit. Sous vide is the same concept, though in confit, the medium used to retain the temperature is also used to impart flavor. Sous Vide literally means, "under vacuum". That meat is not under vacuum so it's confit.
Sous vide is french for "under vacuum". As there's no vacuum involved and the roast is put directly in the fat, it's confit. The circulator is simply to keep the temperature constant and fat moving.
Sous-vide = under vacum Confit = slowly cooked at low temperature in fat It was confied not sous-vide cooked. The use of a termal immersion circulator and a bassin doesn't equate to sous-vide, as you can cook sous-vide in various other methods as long as the food is vaccum sealed. The circulator and the probe were used in this case to measure very accuratly the temperature of the meat and to ensure that the fat would distribute heat extremely acuratelly, because I'm assuming the Chef didn't want to f*up is crazy expensive experimentation.
Hey guga just wanted to say thanks for all the amazing recipes you and everyone else are the reasons I’m now becoming a chef and one day I need to personally try a guga steak
He's using a sous vide heater to confit it. If the liquid is not water and the protein is submerged directly (not in a plastic bag), it's not sous vide. If it's fat specifically, it's confit. This is confit, Guga.
Important comment - sous vide does not care about the liquid, it uses water because it resolves problems of: Buoyancy, heat capacity and speed of transfer (low viscosity). Fat is nowhere near as good as water and the only reason it was used is that fat and water do not mix - it was simple man's plastic bag. Confit will extract all solid that dissolves better in fat than water (most flavors) and reduce the rest. This is in no way critique of the chef: He even mentioned that he chose fat extracted from dry aged meat. Compensating for the loss of flavor.
Yes .. Sous vide means without access to air. And that is immersed in water which is heated to 54 degrees. That surprises me from Gouga, I thought he was a sous vide specialist.
Sous vide means without air/under vacuum. Confit means cooked in fat. All because he uses a circulator, doss not mean sous vide, there is no bag. Cooking in a bag is needed to call it sous vide
Sorry Guga, but sous vide is a french term that means under vacuum, there is no vacuum in this video, he is slowly cooking it in rendered fat, it is called confire la viande...
You are right on showing the taste with the first bite. It's like the most important point of these videos besides meat sizzling with juices and seeing crust.
As the protein is not under vacuum this is just using a heat circulator to confit as the chef is cooking the protein directly in the fat at a lower temperature than frying.
Guga 3:50 that is not Sous Vide, the term Sous Vide literally means "under vacuum" without vacuum sealing the item it will not get the same effect as actual sous video cooking. Also, oil/fat doesn't have as much water content which means confit is already more temperature accurate than water without the circulator, but in this case the amount of fat being used requires circulation in order to not get weird. Imagine with all your experience what that vat of fat would be like just sitting on burners or in an oven w/ no circulation of the liquid.
Thank you. You said what I came here to say. This comment section is littered with uninformed people arguing sous vide and confit. A simple Google search would eliminate all the confusion.
Hi Guga, I really enjoy your videos about beef, lamb and chicken, it's educational, your side dishes are really delicious. I have been wondering about one thing, is the pig extinct in florida? Is there no high-end pork in your area? Thanks for your videos. Greetings from Denmark♥
Great video! I absolutely love steak, prime rib, beef . . . beef . . . beef. I've been to a number of top-shelf steak houses around Columbus Ohio that have prime beef, dry aged, and not. I'll be honest, I'm not sure they're up to speed like what we've seen here. In similar manner, I've lived in New Orleans and learned the cooking from the best, and "cajun" food here is not what I've cooked or had in New Orleans. So I'm thinking the chefs here mean well, but we're not getting the same experience as what we see from these NYC chefs.
I do think I'm genuinely a 6/10 cook, not a chef. I have absolutely no idea nor have ever heard of such things I've heard in this video. Always something to learn. ❤
I saw Rick Stein live last night and he was asked "did you like every dish you ever tried?" and he replied "if you ever heard me describe a dish as 'interesting', then it probably wasn't very good".
love you Guga, and you have helped me improve my cooking so let me return the favour it's not sous-vide as it is not in a pouch from which air has been sucked out thereby creating a vacuum (or as the French would call it.. sous-vide) it's literally being cooked in fat, which is the definition of confit
i smoked one on my pellet smoker set to 160f until the internal temp hit 135f. i coated it with a heavily flavored garlic and herb infused butter I made then hit it with my torch for the crust. i use St. Elmos horse radish to make a horseradish sauce for dipping that is king when it comes to dipping meat in. i also do the same for eye of round loins but I also inject it to tenderize it. its almost as good but it's slightly tuffer and doesn't have that flavorful fat. I'm just lucky my cousin's husband owns a butcher shop and he thinks my smoking skills are top-notch.
Literally watching this video for the first time as I am passing by this restaurant from work. When I heard Muram, I turned my head back, and I saw it right behind me 😂
Guga, sous vide means vacuum cooking and here it s confit because it s cooked in fat a long time. Circulator and termometer are just a tech version of confit
Hey Guga, I'm curious if you could do an experiment on Sous Vide Everything, what if you used the pellicle of a dry aged steak, possibly dehydrate it or something, and turn it into a seasoning that you add to a non-dry aged steak. Would it make it taste dry aged?
Yup. The chef moved out to California and opened a restaurant called "Animo" in Sonoma County where he kept serving that dry-aged prime rib, but that closed down after a year-ish, and now he's at a Kenwood Italian-American restaurant called Golden Bear Station... at least that's according to Mr. Internet, lol
Guga, there is no vacuum present so this is not “sous vide” which means “under vacuum.” The presenter was correct to use the word “confit.” The part getting confused here is that he is using an immersion circulator to control the temperature, which is generally how things are cooked when using sous vide technique. Love your videos❤
Just had a wonderful prime New York strip cooked perfectly thanks to your videos. Best steak i think i have ever cooked. It might have been a walmart clearence steak, but still nice and thick prime grade!
I have been dry aging meat for almost 30 years and I NEVER dry age it past 45 days and almost always do I dry age it for 21-35 days. All depending on what meat and what cut it is. And also for who I am to cook the meat for and at times for who I dry age the meat for as I do dry age meat for others as well. At times I do dry age as little as 14 days just to tenderize the meat as some don't like the taste from meat that has been dry aged to get the typical dry age taste. It is also very important to dry age on the bone if possible. I find wet aging terrible and rather slow cook a non aged meat instead of cooking wet aged meat. A beef chuck is amazing for slow cooking.
Guys I can assure you Guga is not flexing money nor calling us ‘poor’, Guga is by far the most humble TH-camr I have ever watched. It’s just a title to catch the eye, don’t overthink it. Yes guga spends in a month (on steaks) what some people make a year but that’s what guga has to do to keep his channel alive. No one is gonna watch guga cook up Walmart steaks every video are they?
Guga I think it’s time for you to open a restaurant. It can feature your signature steaks and a tasting menu of your experiments. I would make the trip!
How dare guga call me poor, I'm offended, astounded, triggered, angry but most importantly Broke af but Guga cmon. 😂😂. Love your content I'm a big fan. Obrigado. Muito boom.
Is it possible to reverse sousvide a steak? like get a gnarly brutal oak bark crust on it, I guess with aggressive fire so the exterior can go trough hell but with control so it can develop a really rough and tasty crust that hopefully will survive without cooking the inside... and then sousvide the perfect interior and, if it survives I guess it could be served in it's juices?
just over here sitting in my work van eating some hard boiled eggs, ready to wrap up work on this Friday and get home to the steak I got waiting for me 🤤
Go to sponsr.is/zbiotics_guga_0324 and get 15% off your first order of ZBiotics Pre-Alcohol Probiotic by using my code GUGA at checkout. Thanks to ZBiotics for sponsoring today’s video!
How does this product work for you, genuinely curious about your own experience with it guga
Would be nice to link the original video.
You should try it definitely
Does it really work tho?
hopefully you took the commentor feedback on the betterhelp sponsorship and the ethical issues therein.
The thing i like is that the chef who created that, is realistic and even admitted it went too far and wasn't something you'd crave. He didn't let ego get in the way of reality.
I love his honesty!
perfectly said. But idk why that guy lies that he likes it, when he clearly doesnt.
Chef was so casual when he said "we just doubled it to 200 days." This is a dude who has some serious long game perspective. What a craftsman!
Real Greatness lays in bed with humbleness. Refreshing to see some honesty about the outcome of an expensive experiment!
Yeah, but Guga does that all the time. If it's amazing, he'll rave about it. If the experiment is not a success, he'll be honest!
Guga just for you to know, the way they were cooking it was indeed confit, and not sous-vide. In french to cook something sous-vide refers to cooking in a vacuum bag, vide mean empty. Here they cooked it without a bag and in fat
It would be suprising if Guga didn't know what confit was but then again it's not really that well known in the states, not since the invention of canning anyway.
Pre industrial times confit was the only way to preserve meat that didn't alter it as much as drying or salting. The english would refer to it as potting, where the meat was typically coocked slowly in fat in a clay jar and sealed with a layer of hot tallow. It was tied off with a cloth to keep the bugs out and could be stored in a cupboard for almost a year.
It's still a great technique for cooking today as the meat is fully rendered and succulent. I love breaking up a duck, dry brine overnight and making it confit in a dutch oven, YUM.
Jokes on you. In this economy I can't afford any cut of steak. Hehe!
If the dollar store had steak I could afford it there, though I wouldn't trust it.
a 10$ well done piece is not hard to get or do
Me eating skirt steak rn 😢
@@jacobshort5378 actually i think guga did a dollar store steak video lol
@@Scotty-vs4lf Had to be frozen. They don't have a meat counter lol.
It is Confit, sousvide would not allow exchange of solid that dissolve in both fat and water. This is why sous-vide replaced it as the flavor does not change. (It is not intuitive, but the fat will draw flavor out of the meat instead of adding it like basting)
Guga, this is Confit. Sous vide is the same concept, though in confit, the medium used to retain the temperature is also used to impart flavor. Sous Vide literally means, "under vacuum". That meat is not under vacuum so it's confit.
Ohhhh ok, nice explanation
There’s about 40 other comments saying the same thing, we get it
Who are you
Bro calling us poor💀
I am so I can't be offended. I couldn't afford a bite of waygu so it is what it is.
he's confit-ing it , there is no vacuum involved , the bag is what makes it sous-vide not the water circulator/tempereuse
i dont think so
Correct - sous vide means without air. Though I would say it's both confit AND sous vide, colloquially at least.
@@pep2001bg when he says sous-vide what he means is poached , at least in this video
It's submerged in fat which prevents external bacteria, confit.
@@pep2001bg It doesn't matter what you think. Fact is fact. Not vacuumed, not sous vide.
Thanks for calling me poor? 😂
Edit: Chillax ladies and gents, it was a joke 😂
😂
Yep, guga shitting on the poors is a beautiful way to roll into the weekend
@@flintstone4208yeah ? Why does he do this?
it's what he's always done and it's why we keep coming back @@galifianakis2808
Fr bro 😭
GUGA, sous vide as you know means “under vacuum”. This chef only used the circulator to warm that amount of fat. He did in fact confit that prime rib.
Sous vide is french for "under vacuum". As there's no vacuum involved and the roast is put directly in the fat, it's confit. The circulator is simply to keep the temperature constant and fat moving.
Sous-vide = under vacum
Confit = slowly cooked at low temperature in fat
It was confied not sous-vide cooked.
The use of a termal immersion circulator and a bassin doesn't equate to sous-vide, as you can cook sous-vide in various other methods as long as the food is vaccum sealed. The circulator and the probe were used in this case to measure very accuratly the temperature of the meat and to ensure that the fat would distribute heat extremely acuratelly, because I'm assuming the Chef didn't want to f*up is crazy expensive experimentation.
Circulators are great for comfit. Just gotta make sure to use water to clean.
Hey guga just wanted to say thanks for all the amazing recipes you and everyone else are the reasons I’m now becoming a chef and one day I need to personally try a guga steak
You would think after running a very successful channel dedicated to sous vide for years now, he'd know what it is. Ha! Love you bro.
You, yourself taught me that Sous Vide means in a vaccum.
7:26 even a cat can't resist Guga steak
That's a beautiful backdrop, Guga. You should use it more often.
Did you just call me poor
Yes
Only you
I think he was talking to all of us.
😆
Yes
He's using a sous vide heater to confit it. If the liquid is not water and the protein is submerged directly (not in a plastic bag), it's not sous vide. If it's fat specifically, it's confit. This is confit, Guga.
Important comment - sous vide does not care about the liquid, it uses water because it resolves problems of: Buoyancy, heat capacity and speed of transfer (low viscosity). Fat is nowhere near as good as water and the only reason it was used is that fat and water do not mix - it was simple man's plastic bag. Confit will extract all solid that dissolves better in fat than water (most flavors) and reduce the rest.
This is in no way critique of the chef: He even mentioned that he chose fat extracted from dry aged meat. Compensating for the loss of flavor.
Yes .. Sous vide means without access to air. And that is immersed in water which is heated to 54 degrees. That surprises me from Gouga, I thought he was a sous vide specialist.
Sous vide. French. Means under vacuum. And as it says...
I have been conned.
whats the difference between confit and deep frying something?
Awesome commentary, Guga.
You rock Guga, keep the content coming!!
An oldie but a goodie, Guga. I loved this video when it came out.
Sous vide means without air/under vacuum. Confit means cooked in fat. All because he uses a circulator, doss not mean sous vide, there is no bag. Cooking in a bag is needed to call it sous vide
Guga, I love your videos! Keep up the amazing content.
Guga, your videos always make me happy and hungry. Love your channels!
Sorry Guga, but sous vide is a french term that means under vacuum, there is no vacuum in this video, he is slowly cooking it in rendered fat, it is called confire la viande...
You are right on showing the taste with the first bite. It's like the most important point of these videos besides meat sizzling with juices and seeing crust.
reactions can be faked and overdone, i prefer to hear a description
As the protein is not under vacuum this is just using a heat circulator to confit as the chef is cooking the protein directly in the fat at a lower temperature than frying.
Guga 3:50 that is not Sous Vide, the term Sous Vide literally means "under vacuum" without vacuum sealing the item it will not get the same effect as actual sous video cooking. Also, oil/fat doesn't have as much water content which means confit is already more temperature accurate than water without the circulator, but in this case the amount of fat being used requires circulation in order to not get weird. Imagine with all your experience what that vat of fat would be like just sitting on burners or in an oven w/ no circulation of the liquid.
Love your new landscaping in the background. The waterfall is beautiful 😊
Thanks for the reminder, Guga
Guga knows a good steak gets a good reaction and a amazing steak gets a amazing reaction.
It’s not really sous vide because it’s not under vacuum. It is confit using a circulator.
Thank you. You said what I came here to say. This comment section is littered with uninformed people arguing sous vide and confit. A simple Google search would eliminate all the confusion.
"he didn't like it"
"he did like it"
"maybe he didn't like it!"
this is why I like watching Guga so much!
Love the orange backyard cat Guga!
I wouldn't mind more of these reaction videos with guga. his analysis is interesting to hear
I love it every time you say F*ck Salt Bae!! Never gets old..🤣😂
Hi Guga, I really enjoy your videos about beef, lamb and chicken, it's educational, your side dishes are really delicious. I have been wondering about one thing, is the pig extinct in florida? Is there no high-end pork in your area? Thanks for your videos. Greetings from Denmark♥
7:26 best part of the video (upper right corner) 😻😻😻😻
Great video! I absolutely love steak, prime rib, beef . . . beef . . . beef. I've been to a number of top-shelf steak houses around Columbus Ohio that have prime beef, dry aged, and not. I'll be honest, I'm not sure they're up to speed like what we've seen here. In similar manner, I've lived in New Orleans and learned the cooking from the best, and "cajun" food here is not what I've cooked or had in New Orleans. So I'm thinking the chefs here mean well, but we're not getting the same experience as what we see from these NYC chefs.
Guga is a boss, I love the honesty towards salt bae too
You nail it every time, that's why we love you!
Guga is such an entertainer, It's great
Guga videos are addicting af
This is how you make commentary videos. Good job, it was enjoyable
Bro got caught lacking in 4k😂😂😂😂 2:47 2:50
Lol me laughing 😆 at " i like his balls hold on i dont like his balls" 🤣
I do think I'm genuinely a 6/10 cook, not a chef.
I have absolutely no idea nor have ever heard of such things I've heard in this video.
Always something to learn. ❤
This is the most honest video title I've seen on this site.
+1
Guga experiences what we experience every time we watch him doing art with steaks: envy.
I saw Rick Stein live last night and he was asked "did you like every dish you ever tried?" and he replied "if you ever heard me describe a dish as 'interesting', then it probably wasn't very good".
Guga! I love the video and that gorgeous goldfish pond behind you!
Great video, thank you Guga
❤
love you Guga, and you have helped me improve my cooking so let me return the favour
it's not sous-vide as it is not in a pouch from which air has been sucked out thereby creating a vacuum (or as the French would call it.. sous-vide)
it's literally being cooked in fat, which is the definition of confit
That guys a super-dork with full sleeve tats!! What has the world come to!!
that waterfall background looks so peaceful
Has come a long way from “turning this $1 steak”
Good observation!
i smoked one on my pellet smoker set to 160f until the internal temp hit 135f. i coated it with a heavily flavored garlic and herb infused butter I made then hit it with my torch for the crust. i use St. Elmos horse radish to make a horseradish sauce for dipping that is king when it comes to dipping meat in. i also do the same for eye of round loins but I also inject it to tenderize it. its almost as good but it's slightly tuffer and doesn't have that flavorful fat. I'm just lucky my cousin's husband owns a butcher shop and he thinks my smoking skills are top-notch.
Literally watching this video for the first time as I am passing by this restaurant from work. When I heard Muram, I turned my head back, and I saw it right behind me 😂
I love this format because both of us are getting hungry hahaha
That's so cool, thanks Guga
FML fr when he said he found a person more crazy than him about meat, nick solares came to mind😂😂😂😂😂😂😂😂😂😂❤❤❤❤
Love your videos guga I appreciate you
Salt Bae stays catching strays lmao love it
Guga, sous vide means vacuum cooking and here it s confit because it s cooked in fat a long time. Circulator and termometer are just a tech version of confit
Tasting steak that I can never afford is Guga on a weekly basis.
What a great episode! But why you say sousvide? It’s just low temp cooking without vacuum 😊😊
Guga, i wish i could eat your steaks, they look amazing, keep up the good work ❤.
Dang, guga he got balls and u love it😂
bro is roasting my entire life😢
Time for Guga to do the same thing with a Japanese wagyu A5 BMS12 rib roast
Hey Guga, I'm curious if you could do an experiment on Sous Vide Everything, what if you used the pellicle of a dry aged steak, possibly dehydrate it or something, and turn it into a seasoning that you add to a non-dry aged steak. Would it make it taste dry aged?
We love the salt bae shade
I love watching all of your videos. Keep up the great work
I'm pretty sure that nobody can buy that steak now because Mu Ramen closed like 3 years ago
Yup. The chef moved out to California and opened a restaurant called "Animo" in Sonoma County where he kept serving that dry-aged prime rib, but that closed down after a year-ish, and now he's at a Kenwood Italian-American restaurant called Golden Bear Station... at least that's according to Mr. Internet, lol
The beef with saltbae is funny as hell. (Pun intended)
Guga, there is no vacuum present so this is not “sous vide” which means “under vacuum.” The presenter was correct to use the word “confit.” The part getting confused here is that he is using an immersion circulator to control the temperature, which is generally how things are cooked when using sous vide technique. Love your videos❤
2:54 - 🤣😅🤣🤣🤣🤣☠💀
I can NEVER afford this steak, GUGGER 😢. But I am happy that you can, I love you GUGGER ❤❤
Just had a wonderful prime New York strip cooked perfectly thanks to your videos. Best steak i think i have ever cooked. It might have been a walmart clearence steak, but still nice and thick prime grade!
That salt bae joke was the best 😂😂🇹🇷👍.he helped allot of children I can only respect that about him . He's a fool bro
So you dehydrate (dry age) the meat to reduce water content. Then sous vide cook it directly in fat (no bag) then sear the outer layer to build crust?
youtube, as a community, has tried for SO LONG to get rid of nick. don't bring him up!!
Bro just called all of us out😂
lol the jab at salt bae.priceless
I have been dry aging meat for almost 30 years and I NEVER dry age it past 45 days and almost always do I dry age it for 21-35 days.
All depending on what meat and what cut it is.
And also for who I am to cook the meat for and at times for who I dry age the meat for as I do dry age meat for others as well.
At times I do dry age as little as 14 days just to tenderize the meat as some don't like the taste from meat that has been dry aged to get the typical dry age taste.
It is also very important to dry age on the bone if possible.
I find wet aging terrible and rather slow cook a non aged meat instead of cooking wet aged meat.
A beef chuck is amazing for slow cooking.
🔴 JUICE - SREBRNA DUGA
🟢 JUICE - LAGIARE
🟠 JUICE - MARSEILLE
🔵 JUICE - GANGSTA
🟡 JUICE - NO PROBLEMA
Guys I can assure you Guga is not flexing money nor calling us ‘poor’, Guga is by far the most humble TH-camr I have ever watched. It’s just a title to catch the eye, don’t overthink it. Yes guga spends in a month (on steaks) what some people make a year but that’s what guga has to do to keep his channel alive. No one is gonna watch guga cook up Walmart steaks every video are they?
Guga can write off much of the steak purchases as business expenses. No blame.
@@tanikokishimoto1604 that’s a great point
Guga now knows the jealousy I feel when I see him about to eat food in his videos😂
yoooo its good to see nick
Guga rubbing it in and calling us all broke 😂
Guga I think it’s time for you to open a restaurant. It can feature your signature steaks and a tasting menu of your experiments. I would make the trip!
How dare guga call me poor, I'm offended, astounded, triggered, angry but most importantly
Broke af but Guga cmon. 😂😂. Love your content I'm a big fan. Obrigado. Muito boom.
5:15 - 6:21 to stop brainwash of hello raid your fridge like a legend in the shadow
it becomes salami. i love your channel guga
i imagine that guga has some super weird thing going on behind the scenes like "6 year old dry age" or "i dry aged a steak in caviar for a week"
Is it possible to reverse sousvide a steak? like get a gnarly brutal oak bark crust on it, I guess with aggressive fire so the exterior can go trough hell but with control so it can develop a really rough and tasty crust that hopefully will survive without cooking the inside... and then sousvide the perfect interior and, if it survives I guess it could be served in it's juices?
You'd ruin the crust by sous viding it. You'd end up with a discolored soggy crust on the outside
@04:18 Plus you can see the sous vide on the controls.
So humble
Can anyone explain how he was able to eat the pelicos? I thought that had to be trimmed off 11:44
just over here sitting in my work van eating some hard boiled eggs, ready to wrap up work on this Friday and get home to the steak I got waiting for me 🤤