Idea melt a pot of sugar caramelize it then mix about cup of wagyu fat into it then pour it over some steak dry age for 24- 35 days see what flavor comes out it @guga
and they work so great together! its a shame it couldnt happen sooner. its been like 2 years since they first mentioned each other on their respective channels before, back when nate and callie did a few random steak experiments on TKOR. guess the financial team of tkor didnt think the collab wouldve been a good idea. clearly it wouldve. most of the types of videos on nates new channel wouldve made pretty decent tkor videos if they wouldve allowed it.
It's so fun seeing you two work together again, you always seem to enjoy it and that comes through! Love both of your channels, lovely to see you do well for yourself Nate! ❤
This video was a treat. I'm always happy to see you collab with other youtubers, especially Guga. What a fantastic pairing of my favorite creators. Also getting close to 350k as of writing this, that million is inevitable at this rate of growth.
Hearing guga’s concern about the people behind the camera instantly just made me like him a thousand times more. Already enjoyed him but that nonchalant expression of care made my heart melt.
Nate….so good to see you and your channel growing brother!!! You deserve that and more..keep up the awesome content and I promise you I will always be watching your videos!!
On rewatching this, and having now watched a number of Guga's videos, I'd love to see Guga do this on his channel doing it with a number of different types of different proteins.
ah these collabs make me so excited because these are the types of collabs that tkor shouldve let you and callie do nate. these are truly random to the point experiments involving meat. and we are all for them!
You two always make a spectacular collaboration! I was dubious of sugar cooked anything to begin with, but after watching you both have a life changing experience with the bacon and comment several times how good everything smelled, I just might have to try that one myself :D
I have never seen Guga more serious while cooking than in this video. You are always focused on each video. But you were looking at the meats so seriously in this video. It made me smile and laugh.
Interesting results. I have some homemade smoked garlic salt pork. Sounds like I will be cooking some Oklahoma wild hog 'Indian ' candy. Will also try it with smoked salmon this coming fall. Thanks for the idea! Mikel
Holy shit Nate, i just found your channel now, didn't know, that you started one after your TKOR career ended and i'm sooooo freakin' happy now!! 😅 I'm really loving, how you kept the original "formula" (if i can say like that), that you had in your TKOR videos. Just keep up the good work, you made me something to watch, for the next two whole days! :D
My company made some Imberico Jamon. The trimmings were left, and Imberico chorizo was made. The Jomon isn't ready yet, but the chorizo was magnificent.
Little bit of candy science: As a more concentrated sugar solution boils at higher temperature, the mixture basically can reach higher and higher temperatures as more and more water boils out. Pure liquid water cannot go above 212° F at one atmosphere.
Simpler way- Bacon on a baking sheet, cover with sugar and bake until crispy and sugar has caramelized a bit, take out and let harden. Dice bacon Fold dark maple syrup into vanilla bean ice cream Top with candied bacon bits Die happy if comet strikes earth after that first bite.
Still sour how Nate was mistreated over at "The Other Channel!" Love Nate! So glad you colab with Guga bc he is amazing and so are you! Keep bringing the science food stuff!
you guys gave me an idea. I'm gonna do a pork roll first close it up by using this sugar/liquid smoke method the pork roll is salted before rolled and I'm gonna roll in some bacon if you want a sealed roll without air pockets mix some seasoning with eggwhites brush it on the meat and bacon in this case and roll up and trestle put it in the sugar/liquid smoke bath until a color crust appears and take it out now, the inside is still going to be raw so I put it in the air fryer at 75c 167f for 4 hours no need to put it in foil for an extra hour because it should be sealed so that's why 4 instead of 3 hours then leave it in the residual heat of the now off air fryer for 10 minutes make some ice water take the roll out the air fryer and give the roll a quick dunk in the ice water no longer than 1 min this will set the sugar momentarily so you can present it without drips and splotches on a clean oval plate with minimal garnish spread a bit of shive over it and your porkroll in smoke sugar is done!
@@wendydias3778 I ended up cold-smoking the sugar... I know I'm nuts! also, I mixed bacon and prosciutto for the center and I cold-smoked the whole pork roll I also used smoked truffle salt (made by me!) and salt brined the pork before rolling also before rolling and egging the thing with seasoned eggwhites I used Colman's mustard powder and gave the thing a good rub I left it on a wire mesh tray above a salt stone for 2 days in the fridge then I added the eggwhites and the bacon and prosciutto and more seasoned eggwhites. then I rolled it and trestled it I then took a torch and seared it the rest is as above. the result... it was f##king amazing!!!! soooo juicy! and nice sweet but not too much and smokey oh! my god! also, I came up with this last-minute make a dipping sauce of vinegar lime juice and fresh mint it's so far off the beaten track that it's fab! combine that with a secondary sauce of garlic mayo and sriracha and you got a 2 sauce heaven. the side dish is rather simple sriracha-garlic battered french fries and simple mayo to go with that. 10 out of 10 highly recommend!!
@@tinovanderzwanphonocave544 Fresh mind in sauce for stakes?! ALSO LIME AND PORK? I LOVED IT. The rest of the story too, sadly i think this won't blow up but nice to see the results.
it works better with dehydrated meat thats been cooked then the sugar candies it... for example one of the one i like the most is candied sugar with orange essence coating shaved dehydrated duck.... then once its set you crumb it and sprinkle it over ice cream
Seems like it had a bit of a diminishing return. The bacon was the least expensive cut but because of the value that sweetness adds to pork, it wound up getting the biggest improvement. I bet this method would be absolutely delicious using hog jowl bacon.
You gotta try this again, but season the meats before you should do a kind of “reverse sear” where you season and sear the full steaks and then cook them to temperature in the sugar
The thing about the liquid smoke, apparently it's real wood smoke put through a distiller or something and turned into a liquid. I did some research on it and it's real smoke.
It's good that Nate had adult supervision doing this video. An interesting experiment, but it may not be the best cooking technique with my type II diabetes.
We need a third sub channel thats just Guga and Nate experimenting with all kinds of cooking methods and foods, They are a rather unlikely pair but work so well together under a love of food.
Just a thought. Do bacon, but use brown sugar & place on a BBQ burger. A place up here had brown sugar coated bacon on a burger like that, but it wasn't cooked in the sugar that way.
Bro... I don't know how to say this to properly convey the amount of feeling but.. *Nate THANK YOU for this Chanel!!!* I sadly unsubscribed from tkor because the direction they took wasn't for me, BUT you capture "The Old Energy!" Your videos give me the same "happy I'm learning something cool/it's just cool so im vibe-ing" feelings I used to get years ago from watching Grant or Bill Nye.. so bro thank you for taking your time to be one of the Legends who "makes science fun" but also "makes it understandable/relatable to everybody"
It's a difficult feeling to get across, and I'm sure many people can relate. It's hard to explain without putting down tkor, but the channel didn't necessarily do anything overtly wrong and we definitely don't want to sully the legacy that Grant left behind.
@@zierlyn yes exactly! I still recommend tkor to people if we're talking about something I remember was in a old video. I just don't vibe with Grace's vibe.. it's not her fault, that's all on me
Commenting before the taste test, the bacon looks appetizing, would like to try that. So much you could do with it introducing other subtle flavourings, I _have_ to give it a go. Thanks.
Awesome video! Really fascinating idea. It’s like fondue - the kind of fondue where you cook meat and vegetables in hot oil in the fondue pot. It’s just really…sweet. I suppose doing it with a molasses-based (brown sugar) sugar and the right other flavorings could give it sort of a BBQ flavor. Sugar-crusted bacon is definitely excellent!
Ever thought about using a pressure or vacuum chamber to "infuse" marinades into meats? or seeing if pressure/vacuum can work to tenderize tough cuts? The method is used for resin-stabilized materials and got me thinking about if it could work in a cooking application. And the fact that it forces materials to expand or contract could result in some interesting changes in texture or tenderness.
You can actually make your own Liquid Smoke, probably just how you think. Alton Brown showed us how to do it AGES ago back when he was still doing Good Eats. All you gotta do it put the wood you want the liquid smoke of(Hickory, Apple, etc) in a small patio chimney, put something like a pie tin propped off the top of the chimney, and put something cold of top. The Liquid Smoke will then condense & run off the pie tin, hopefully into something you set up to catch it. Oh, & no accellerants.
