Seriously, guy's. Damn near every night I get off work, I get home, kick off my shoes and throw y'alls channel on. You all are awesome. Thank you all for all the videos. The smiles on your faces, they're just beautiful. And, by the way, corn tortillas.
Guga is honestly a really good chef, the way how he figures things out on his own and makes it good, is very impressive. He knows how to do everything not just steak.
Guga i love both of your channels man About heart, i can tell you that it’s so underrated in America We kebab both heart and liver and season them with only salt Heart takes a little bit longer to cook but liver is much faster I’m from iran and we have special restaurants that only serves heart and liver and organ meats and they are awesome If you ever travel here let me know ❤️
@@tiffanyashby1793 being that the leanness of venison is a factor it could prob work somewhere within a couple days span compared to beef so im told💀by a butcher they dont traditionally do it anyways hopefully guga will know what to do 😭or run an experiment
With Venison..the way to "AGE" it, is wait till the Rigor Mortis has run its coarse. When the joints get "Mobil" is when you would start butchering. Usually takes about 48 to72 hours at 35F HIDE ON. Make sure the carcass is cleaned and DRY on cavity. Makes big difference in tenderness and has less of "Gamey Notes" some complain of👍
@@adamparsons1725 i see what your saying thats standard procedure with deer. but in terms of "dry aging" it the way steaks are done say 20 days in a meat locker or Umami dry bag whats the story ? Would it just dry out or get slimey im thinking a week would be good Maybe less
Just wanted to say I recently became a fan. I binge watch some of your videos and most of them captivate my 8yr old son. Thank you for all the hard work you put into your shows. I have a great amount of respect for you Guga stay GREAT brother!!!! From Ct you are appreciated and are by far one of my favorite cooking shows if not number 1!!! Hope one day you take fans as guest on your show I've yet to experience Sous vide. Peace and much Success!!!!
The “veins” you cut out inside of the chambers of the heart are not blood vessels. They are tendons which are responsible for closing the valves of the heart
@@Bob.ross22 they don't help pump blood, they close the valves. They are called papillary muscles. Sooooo you both were kinda right and wrong at the same time
I use to live in a little eatery in El Salvador and my aunt made grilled heart every weekend she marinated with 3 garlics making garlic paste White and black pepper cumin Worcestershire sauce mustard salt
Pretty small for beef hearts, so are they from younger steers? EDIT - Watched to the end. Veal, totally makes sense. WAAAAAAY too small to be normal beef hearts.
Guga looks like pig heart!!! When I prepare it I clean and remove all the stuff you did. But I cut it against the grain and flour it and fry in bacon grease. Put mayonnaise on sweet rolls and pepperoncina peppers. Try that if you like!!!
Heart is not organ meat (I mean its obviously an organ), but that has more technical than structural implications - its not under voluntary control. On the other hand, it has the same muscle fiber type as skeletal muscles. Other organs have different (smooth) muscle fiber structure.
Whether or not you marinade your heart chunks, it good wash them in a salt water bath to remove any possible blood clots. Beef & pork heart cook best on low heat slowly like a stew. 😁
I was going to say that. My Peruvian friends really like beef heart and you described how they prepare it. It's really tasty. Guga should try the Peruvian method as well
Another option is to stuff the heart and roast it in a covered pot (low, slow and moist heat), then do 10-15 minutes under the broiler to finish. A friend of mine did that with an elk heart, and it turned out great!
Suggestion but probably for Gugafoods channel. Smoke a heart! The only thing you need to prepare it is to open it up and cut away the strands inside. If you leave them in you will have a free toothfloss!
I love this channel, I love that you guys make an experiment with different things. Once I get out of the Air Force in about 10 months I plan on having a form where are raising animals. I would really love to collaborate with you guys and make a video on meat products that I produce.
in peru there is a dish called anticuchos peruano and it is just like steak tips and if you dont know its cow heart you wont notice that it isnt steak.
Just my opinion google it. work with produce in refrigeration and we keep processed veg's in 34F rooms his sauce has no vinegar so your probably ok with 5 days max. nothing to preserve it. just my job experience
@@sumitkid123 you're on point, I would even consider making the taco sauce the day before so the flavors can blend together. If kept under refrigeration at 34F, covered, I'd say 5 days it's the peak for flavor and oxidation. And be careful with funky smells, it can go further or even below that but I'd it's better say if you keep it sterile under 18F, you can have it maybe for 3 months.
Elk heart is absolutely amazing as well. Big as a football and the one we ate had much less fat than your beef heart. And although the heart is technically an "organ", it is after all, solid muscle unlike any other organ. So it's a gray area there - lol.
Guga! That fat is really hard because it's very high in stearic acid. Stearic acid has a very high melting point and stearic acid rich parts like heart and suet melts at nearly 100F or maybe above! When it's warm or hot, it has a more normal fat consistency. I think you could have been fine keeping the fat.
When I saw the comment saying it was beef heart I thought that couldn’t be. It just seemed too small for beef heart. In fact I thought it might be deer heart (venison). But when you said it was veal then it all made sense. That being said, this might be a very good recipe for venison hearts. Thank you for the video.
![ผัวเถื่อน - ยูริ โตเกียวมิวสิค [ OFFICIAL MUSIC VIDEO ]](http://i.ytimg.com/vi/P08ORRVDGl8/mqdefault.jpg)
1:06. Guga: “a heart is a heart isn’t it. Regardless of what animal it comes from” guga solves racism with this incredible logic
damian Regalado yeah haha
But one heart is always superior🤣
Not in support of racism in any way but if a heart is always a heart then why do we kill animals. Also not a vegan
@@sakispdsw cause some hearts taste better
I prefer mine medium rare🤣
@@kdvr766 nah thats too red for me. Medium well for me
2:52 : " beef heart " ... nice mystery you got there , Guga 😂😂😂
Ik was thinking the same thing
Exactly I had rewind it to make sure I heard him correctly
Fr
Lol
Fabiot same I heard it and well no more mystery
"The heart is large but not big."
-Gugaism.
Guga himself said that it’s beef heart while preparing🤣😂
Yes
LOL
Rip.
If you watch to the end of the video then you know it's not beef heart
It is beef heart
Nobody:
My tinder profile: 0:20
Underrated comment lmao
@@flipperzgg
SUPER UNDERRATED
Ha
😂😂 bro this needs to be top comment
Lmao
NINJA : IT'S LION HEART BROO!!
Lol tru
The scenes when Emilio finally send Guga actual lion meet. His brain is going to pop out of his skull 😂
It’s ummm.... human?
No its Camel!!
The heart of the lion!
"...but, now that we have our beef heart ready!" @2:52
RkF 3578 😂😂
Right, he blew it when he said now that we have our beef hearts ready!!!
I was going to comme the exact same thing
I think he is throwing everyone off ;)
Chicken Heart at 1:35
*girl sends wholesome picture of herself*
Me an Intellectual: 3:10
HAHAHAHAHAHA. nice one
If this where reddit I would upvote u
Am I the only one who dosnt get the joke
@@NevadaAirGuns he's gonna beat his meat
@@NevadaAirGuns r/woosh
"pig or pork heart"
also him: "it's beefy"
lmao
Also guga: “now that we got our beef heart ready”
No shit? Try working on your reading comprehension.
@Suited Monster bruh
Seriously, guy's. Damn near every night I get off work, I get home, kick off my shoes and throw y'alls channel on. You all are awesome. Thank you all for all the videos. The smiles on your faces, they're just beautiful.
And, by the way, corn tortillas.
Guga: find the mystery heart.!
Guga himself: 2:52 beef heart lol 😂
hhhhhhhh you gave it attention xD I didn't hear it at all xD
After hearing him say it I had to look for this comment 😂😂
Hey guga, bleep that part out!! 😂😂😂
But it's not beef heart :P
It's veal, and that makes a difference.
BLACKJACK lmfaooo on my life I’m like huh I’m not tripping
*before watching video* LION MEAT BRO
ha ha lion meat bro! NO, no simba here lol
Don't think guga could afford lion meat it's something like 9000 dollars per kilogram
🤣🤣🤣
Hahahhaa i could hear ninja's voice in my head 😂😂😂😂
Im guessing Bison or Elk
6:12 watch guga's expression right before it cuts off when ninja swears
Incredible, thank you
Lmao he probably snapped at him
Lol I thought the same thing XD
😂😂😂😂
Lol his channel is family friendly so he probably snapped
Guga is honestly a really good chef, the way how he figures things out on his own and makes it good, is very impressive. He knows how to do everything not just steak.
Agreed
Not poultry though lololol
You know he doesn't have to upload everything he makes 😉
Yeah but he isn’t a chef...
He’s not a chef
Guga i love both of your channels man
About heart, i can tell you that it’s so underrated in America
We kebab both heart and liver and season them with only salt
Heart takes a little bit longer to cook but liver is much faster
I’m from iran and we have special restaurants that only serves heart and liver and organ meats and they are awesome
If you ever travel here let me know ❤️
The limes have FINALLY been used 😂
Hahahaha for real
Lmfaooo!
Yea I've been getting kinda irked by that lol, happy to see it
hahhahahhah! yeahhh!!
finally!
6:40 when ninja couldn't finish his sentence cuz of guga's reaction, that made me so anxious omg
goldbullet02 guess we will never get to know what type of heart he doesn’t like
Friends of mine said they used to cube it bread it and cook it like chicken fried steak .
Guga do you think you could try. Dry aging venison or creating your own dry aged hot dogs ? 👀um curious but love your channel brother
Heck yeah good idea
@@tiffanyashby1793 being that the leanness of venison is a factor it could prob work somewhere within a couple days span compared to beef so im told💀by a butcher they dont traditionally do it anyways hopefully guga will know what to do 😭or run an experiment
@@peterdemoor6036 like your own comment noyones laughing
With Venison..the way to "AGE" it, is wait till the Rigor Mortis has run its coarse. When the joints get "Mobil" is when you would start butchering. Usually takes about 48 to72 hours at 35F HIDE ON. Make sure the carcass is cleaned and DRY on cavity. Makes big difference in tenderness and has less of "Gamey Notes" some complain of👍
@@adamparsons1725 i see what your saying thats standard procedure with deer. but in terms of "dry aging" it the way steaks are done say 20 days in a meat locker or Umami dry bag whats the story ? Would it just dry out or get slimey im thinking a week would be good Maybe less
I fricken love the volume going up and down for Ninja's laugh hahaha
Thanks for actually removing earrape rather than just warning about it
I swear Mamao just wants to punch Ninja in the face sometimes 😂
dont we all...
Dayne Odendaal fr, he’s annoying a lot of the time. Glad he isn’t in future videos now
@@Idk-ro9nt Why not?
@@Idk-ro9nt stfu hater
@@Idk-ro9nt He's happy i like him
"Maumau are you excited?"
"Ye"
"HE IS SO EXCITED"
welcome to mobile legend
ML haha
MobileLegends item XD
I laughed way to hard at this.
When are you going to cook the Jamaican style curry goat brother It will blow your socks off
876 NATION truss me
For real
That is delicious and I am Jamaican so I would love to see him make one
BRO MAKE IT HAPPEN
Guga: mystery meat # 2
Mystery meat is actually Angel's heart he's cooking him in parts as mystery meat from his meat dealer
Just wanted to say I recently became a fan. I binge watch some of your videos and most of them captivate my 8yr old son. Thank you for all the hard work you put into your shows. I have a great amount of respect for you Guga stay GREAT brother!!!! From Ct you are appreciated and are by far one of my favorite cooking shows if not number 1!!! Hope one day you take fans as guest on your show I've yet to experience Sous vide. Peace and much Success!!!!
Guga, you should do more mystery meat videos more often
Christian Saenz I think he gets the meat randomly but idk I’m probably wrong
Christian Saenz I’m talking about the mystery meat
When you serve say it's a
hearty meal
Nah human heart isnt that big. Its just the size of your fist.
Twisted Playz get out.
5:22 at 2x speed really shows how much ninja taps his finger/s 😂😂😂
Dam
That's morse code broo
I have no idea how you cook heart but I once had pickled deer heart and I ate it on a sandwich and thought it was absolutely amazing
"Sausages to compliment our tacos"?
Never thought I'd hear that one.
Ostrich heart
that's what i guess, base on the shape i think of birds or chicken, and think of the size i think of ostrich
He literally says it’s beef heart at around 2:50
@@killclip6449 its a joke
The “veins” you cut out inside of the chambers of the heart are not blood vessels. They are tendons which are responsible for closing the valves of the heart
Good thing he cut them out... Might be a little tough to chew them lol
Ian Miguez they’re muscles that help pump blood, tendons are between bones
chordae tendineae look it up my dudes
@@Bob.ross22 they don't help pump blood, they close the valves. They are called papillary muscles. Sooooo you both were kinda right and wrong at the same time
Wow that's crazy bro but we don't remember asking
It's only a mystery meat if Guga doesn't know as well, like the goat.
Ah yeah. The hard fat/suet. My Nana used to grate it and use it for when she made dumplings. She often made beef heart stew. I miss her.
I use to live in a little eatery in El Salvador and my aunt made grilled heart every weekend she marinated with 3 garlics making garlic paste White and black pepper cumin Worcestershire sauce mustard salt
Pretty small for beef hearts, so are they from younger steers? EDIT - Watched to the end. Veal, totally makes sense. WAAAAAAY too small to be normal beef hearts.
frankieh a steer is beef
@@proteusaugustus ....I know, I was just guessing it was younger, not fully grown beef. And it turned out to be just straight veal heart.
Veal heart ,the 'FAT,, looks a bit like sweetbread wich you find in veal
(In honor of last time)
"I don't know what it is right now, but watch this!"
You said beef heart
In Peru we eat a dish called "anticuchos" that are skewered with marinated beef heart and grilled. They are accompanied with boiled potatoes and corn.
Aussie as Mate, Lamb Heart ... try the brains... next level ... keep up the good work !
I'm with Guga, flour is good, but nothing beats a good corn tortilla. Especially for tacos de legua
Ninja has some real Mexican taco holding game.
OMG I'm so early!!! Love your videos Guga!!
Thank you Kashways!
This triggered my bio lab practical PTSD. Every different angle I could only see a bunch of numbered probes and an impatient professor glaring at me
I'm quite fond of chicken hearts. My grandma used to cook them up all the time.
0:34 I think it's a cow heart
Guga looks like pig heart!!! When I prepare it I clean and remove all the stuff you did. But I cut it against the grain and flour it and fry in bacon grease. Put mayonnaise on sweet rolls and pepperoncina peppers. Try that if you like!!!
Mystery meat just never sounds good, even if it’s actually good, you remember that it was once called mystery meat.
Ninja, the life of the party, bless his jolly soul.
Heart is not organ meat (I mean its obviously an organ), but that has more technical than structural implications - its not under voluntary control. On the other hand, it has the same muscle fiber type as skeletal muscles. Other organs have different (smooth) muscle fiber structure.
Isn't Heart is the most tough muscle because it does the most amount of work?
Not at all, its a different type of muscle fiber and I cook mine as if it was steak... so tender.
William Winder did u not get the joke
@@jinx8724 joke sounds like a legitimate question cause i thought the same thing at first.
@William Winder So you cooked your heart before?
it's a different type of tissue. and also while it works constantly, it not have work. think cardio ( literally) vs body building
6:40
"The only organ that I don't like..."
"IT’S FRICKIN' DELICIOUS BRO"
Me: What was the organ man, WHAT WAS IT?
I love hearts ---- from chickens however.
Whether or not you marinade your heart chunks, it good wash them in a salt water bath to remove any possible blood clots. Beef & pork heart cook best on low heat slowly like a stew. 😁
I live how loud and expresive about food y'all are much love my bros
bro that looked LEGIT like a human heart at first not going to lie
beef heart is used for Anticuchos in Peru! same cut, marinate over night with chilli-like-spices, and to the grill!
I was going to say that. My Peruvian friends really like beef heart and you described how they prepare it. It's really tasty. Guga should try the Peruvian method as well
I just had two cows processed from the farm and was wondering what I am going to do with the hearts....you solved my problem!
We used to buy a whole cow. Its the best. Even the tongue.
Another option is to stuff the heart and roast it in a covered pot (low, slow and moist heat), then do 10-15 minutes under the broiler to finish. A friend of mine did that with an elk heart, and it turned out great!
Freeze frame @ 0:33 and cover the top portion with your hand. The bottom section looks like my grandmas dentures!! I know. I should get out more. Lol
Its the heart of two giant samoan men. The music at 3:10 confirms these hearts were obtained from murdered men. Suspensful
"Let me show you how to eat taco."
*sticks out tongue and wiggles it*
last, xenomorph heart. but u said beef heart at 2:54 so cow mayb
xenomorph? lol thanks for watching WaffleNova
@@SousVideEverything yes look it up and tell me what u think
He say now that we have our beef heart ready at 2:52
It's too small for a beef heart
@@tomsch.4259 Its the correct size
Its not beef tho. He says at the end its veal
George Francis veal is a baby cow
Yes I love mystery meat videos every though you have only 2
Yes me too! please more Guga
I like flour for desert and PB and Jelly but corn for anything else.
Suggestion but probably for Gugafoods channel. Smoke a heart! The only thing you need to prepare it is to open it up and cut away the strands inside. If you leave them in you will have a free toothfloss!
the way that Ninja says "taquitos" is so cute, like a child that can't wait to opek a gift, swallowing the emotion in
"I am a man, but I'm confident as a man." Me too Guga, me too.
Reminds me of Hannibal cooking human heart.
Just need Italian opera background music.
The yummy dinner party
I love this channel, I love that you guys make an experiment with different things. Once I get out of the Air Force in about 10 months I plan on having a form where are raising animals. I would really love to collaborate with you guys and make a video on meat products that I produce.
did you get to start your farm🙂
in peru there is a dish called anticuchos peruano and it is just like steak tips and if you dont know its cow heart you wont notice that it isnt steak.
“I am a man, but I’m confident in being a man” wow, guga just killed toxic masculinity
Guga... How long can your taco sauce be kept in the fridge?
Just my opinion google it. work with produce in refrigeration and we keep processed veg's in 34F rooms his sauce has no vinegar so your probably ok with 5 days max. nothing to preserve it. just my job experience
@@sumitkid123 you're on point, I would even consider making the taco sauce the day before so the flavors can blend together. If kept under refrigeration at 34F, covered, I'd say 5 days it's the peak for flavor and oxidation. And be careful with funky smells, it can go further or even below that but I'd it's better say if you keep it sterile under 18F, you can have it maybe for 3 months.
When I heard "Heart" I thought about "Anticuchos"
Also, I love that you just casually spoil the secret ingredient at 2:50
dude these are the most under rated meat ever
Lol Guga: let’s find the the mystery meat
*moments later* : let’s get the beef heart out
You have never eaten mystery meat, if you haven't been in jail.
Naw.. that's not the only way to get the mystery on
Go Chinese! Lol
Underrated komment
Or public school
Exactly!!
We’ll never know the only organ Ninja doesn’t like :( 6:39
Prolly the liver cuz its bitter
Giga: "Don't know what kind of hear it is, but. It's 5 inches"
Me: It's a mouse heart!!!
Amazing video as always guys, thanks for sharing 👍
2:52 you said it's Beef Heart
I‘m a simple man, I see gugas Videos and I click
thanks kickz!
PLEASE COMPARE RETIRED DAIRY COW STEAK TO WAGYU A4!!!!!
Thank you for the volume control🙏
Elk heart is absolutely amazing as well.
Big as a football and the one we ate had much less fat than your beef heart.
And although the heart is technically an "organ", it is after all, solid muscle unlike any other organ. So it's a gray area there - lol.
*Measures a sx inch heart as 5 inches*
Guga's wife must love him 😅😅
I know it doesn't look that good right now, but watch this!
Ninja is a national treasure. We must protect him at all costs
It's a snake heart 100%
Thats a big big snake! LION BRO
@@finnament8855 anaconda from Brazil
snake? hummm
Guga! That fat is really hard because it's very high in stearic acid. Stearic acid has a very high melting point and stearic acid rich parts like heart and suet melts at nearly 100F or maybe above! When it's warm or hot, it has a more normal fat consistency. I think you could have been fine keeping the fat.
Two hearts? You're cooking Time Lord heart. lol
When I saw the comment saying it was beef heart I thought that couldn’t be. It just seemed too small for beef heart. In fact I thought it might be deer heart (venison). But when you said it was veal then it all made sense. That being said, this might be a very good recipe for venison hearts. Thank you for the video.
Do you know that it is a perfect meet for steaks. But you have to grill it rare.
" now that we have our beef heart ready" 😂😂😂😂
He did say “beef heart”🤣
Those aren't small veins. They are the cords attached to the heart valves to open and close them
Corn tortillas for tacos, flour tortillas for burritos and enchiladas. That's my preference, anyway 😉
Pig? Just based on the size and I hope it ain't human 😂
it is too big to be human mate
i want it to be lion heart
Edit: I was wrong
depends on what i am eating
Guga! Haz un experimento de carne molida: 20% grasa, 30% grasa y 40% grasa.
Solo así notaremos que tan inoortsnte es :)
Little did ninja know he was put under for the last few days without his knowledge and had a heart transplant and that is in fact ninjas real heart
2:53 but you said what it was XD