Can you name this MYSTERY MEAT I cooked? Test your Knowledge!

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How well do you know your meat? Today we test your knowledge with this insane piece of meat which I did not expect it to be this good. Let me know on the comments before you finish the video.
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#SousVide #Experiment #Mystery

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Опубликовано:

28 янв 2022

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Комментарии : 987

@SousVideEverything 2 года назад

@etamar3 2 года назад

hi guga, can you dry age a steak in shrimp paste? I'm going to keep commenting this on every video until you do. now I know that this comment doesn't have a lot of likes right now, but watch this!

@iankelly291 2 года назад

Please cook a freeze dried Chicken Breast Sous Vide before you reconstitute it

@DaniMartVtbr 2 года назад

Rabbit Stew?

@AceMcCrank 2 года назад

I would love to see how you cook ostrich.

@ilijapopov1997 2 года назад

@Gamer Hixle they did that.

@keyboard_g 2 года назад

Always good when Maumau is on the show.

@marwan4358 2 года назад

*Sad Angel Noises*

@UmairKhan-kc3sl 2 года назад

What about Angel? 😂

@shammaabdulla4617 2 года назад

Mau mau and angel combo 🔥😎 elite duo

@eddvcr598 2 года назад

Agreed!

@maxxxiejazz 2 года назад

@YetiVision Gaming I am! They all seem really nice people. I love watching them ALL.

@thomasfevre9515 Год назад

Usual mystery meat: gross, weird looking meat and i immediatly know what it is. Today's mystery meat: i don't know man, looks like regular meat to me.

@mariozelaya2275 9 месяцев назад

A lot of that meat isn’t gross, it’s just Guga’s first time so it probably wasn’t prepared correctly.

@Norbrookc 2 года назад

Speaking of clarified butter, Townsends just cooked an entire chicken in clarified butter. 18'th century recipe, so it might be interesting to see a Guga take on it.

@javiTests 2 года назад

In Spain it relatively common to cook this now and then so it was easy for me 😅. I usually use a pressure cooker with white wine and other things (onions, garlic, etc.) and they end up really nice!

@elpicox1011 2 года назад

Maybe my favourite meat

@Joan73666 2 года назад

Nada mejor que unas carrilleras al vino tinto🤤

@StrangeSwag 2 года назад

grew up with my spanish father making this for me, but i still thought it was less marbled beef cheeks haha

@agustiaraelakh3623 2 года назад

Haha😅

@vms77 2 года назад

The best way to do it...

@QoTRiZz 2 года назад

I like to image, that when Guga does a plating shot of a side dish like the mashed potatoes, and after shows the shot of cooking the meat saying "for 24 hours", that he actually plates the mashed potatoes and just leaves them for 24h on the counter and then puts the meat on.

@dorira5492 2 года назад

same thing when he dry ages a meat for 3 months

@mrpepin 2 года назад

That detail drives me crazy every time : why not show the water bath step BEFORE the side dish preparation, THEN move to the searing, and finally the plating ? It cringes me every single time.

@jonathnrc 2 года назад

@@mrpepin wtf XD relax dude

@shanedrew893 11 месяцев назад

use your common sense, that is all you have to do

@rudlterranigma5386 2 года назад

Cheeks, but I guessed them to be beef, because of the dark color. At home we sometimes have them as a slow&low stew from Ox. Really great!

@adityapadamwar7004 2 года назад

Mystery meat episodes should be streamed live so we can guess in real time

@seijiren5115 2 года назад

Push this to guga. But different meat also had a not normal recipe

@adityapadamwar7004 2 года назад

@@seijiren5115 yes we should

@jacobotto9766 2 года назад

10000% this

@Motty-Mateh Год назад

Hell yeah!!!

@darkplasmo7921 6 месяцев назад

I have just binge-watched them all and guessed right on every one in the first 30 seconds

@sabasiwach680 2 года назад

for the marinade. normally you would marinate for 1-2 hours at room temp or over night in the fridge. I think the 24 hour sous vide prolly ruined the marinate taste.

@Nicolas-zq7cl 2 года назад

quick question - whose marinade is it? who created it

@sethgaston845 2 года назад

Update: I'm pretty sure this is almost exactly the recipe that Adam Gray uses. I'm not familiar with Adam Gray, but I'd use this marinade in a traditional manner and I bet it would be good. The flavors all make sense.

@mikesalois3028 2 года назад

Omg,the onion bite was hilarious. Thanks again for a great video.

@enigma1487 2 года назад

I absolutely CRACKED UP, Guga pranked himself! 🤣🤣🤣🤣

@Omnishredder 2 года назад

Only thing is by cooking them specifically he reduced the vinegar so it would be more concentrated... Making it dangerous given that vinegar is an acid, he really should've done them for a lot less time by putting them in for about 30 seconds at the end, not with the butter

@jahlilhill1998 2 года назад

That had me in tears

@WTFHAX93 2 года назад

The first thought I had when I saw the meat was "It has to be cheeks". Then Guga saying it was on the tougher side cemented my guess. I used to work in one place, where we were serving beef cheeks marinated and cooked in wine with carrots, onions, etc. Personally, not my cup of tea, but the shape was all too familiar to me, making it a pretty easy guess.

@fretless05 2 года назад

That's what I said, too. I like beef cheeks, but I've only gotten them whole and you have to trim quite a lot off to get them looking like his did right out of the package.

@Master_Yoda1990 Год назад

Yeah I thought it was neck meat, but close enough lol

@MyUsernameIsAlsoBort 2 года назад

I love when you guys do mystery meat! Probably my favorite segment on this channel! I'd love to see you try chicken gizzards, I need a good recipe lol.

@longschlongsilver7628 2 года назад

Pig cheek is quite lovely, actually. As it's named in Italian, Guanciale is what's mainly used for the meat portion of things like Spaghetti Carbonara. If you ever want carbonara to be the best it can be, don't use bacon, don't use pancetta, use guanciale. The fat renders out easier

@kapacorro 2 года назад

Here in Spain we use pork/beef cheeks a lot. Here´s my recipe. I sear the meat with olive oil in a pot, reserve the meat, throw onion, carrots and celery, salt, pepper. When the vegetables are soft, add a tablespoon of tomato paste, two bayleafs, chicken or meat stock and white wine (Some spicy chile or hot paprika is optional). Put back the meat in the pot and let it simmer the longer the better or until the meat falls apart like pulled pork. Another recipe if you can get spanish sobrasada (if not try with mexican chorizo, but it´s not the same...) is: sear and reserve the meat, throw a whole sobrasada and a lot of onions in the pot, salt and pepper, when the onions are soft return the meat to the pot, cover with red wine add two bay leafs and let it simmer just like the other recipe, the longer the better or until the meat falls apart like pulled pork.

@Matt_Sl 2 года назад

They are cheeks. Also super delicious in a stew. Judging by their size pork cheeks. Beef or veal cheeks are way bigger.

@TheCheat_1337 2 года назад

Best pork cheek I've had is Italian guanciale which is cured. Perfect for carbonara and other pasta dishes

@Matt_Sl 2 года назад

@@TheCheat_1337 I´m surely gonna check that out😉. Thanks for the tip!

@RadDadisRad 2 года назад

Gotta pressure cook for most tender results.

@frozentigerz7 2 года назад

@@TheCheat_1337 But guanciale is the jowl, not the actual cheek. Notice the difference in fat in the guanciale to the amount of fat in this.

@TheCheat_1337 2 года назад

@@frozentigerz7 Jowl is part of the cheek, probably for this cut they used the top part of the cheek or trimmed the fat (because it's for grilling/stewing and not curing)

@nicholascrow8133 Год назад

Much like shanks, cheeks are best seared to get the Maillard reaction before braising/sous vide. The whole point is to get them fork tender. Another thing that will be made better by tacofication! Side note, never thought of braising/cooking pickled onions, this video showed me why lol

@zeuslim1543 2 года назад

love the fact that videos are posted really often both here and on guga foods🤩🤩

@dbeevr 2 года назад

In the Netherlands we have those pickled pearl unions uncooked without sugar as a snack or in salads. I love 'em next to a cheese plate. We call them zilveruitjes, which means 'Silver Unions'.

@hansmuller3604 Месяц назад

same here at your eastern neighbours "Silberzwiebeln". A standard in winter with melted raclette cheese

@rakky9694 2 года назад

Here in Spain it's called "carrilleras", but in the local market I always find the pieces with the bone, I'm surprised those pieces were deboned.

@Kalasdra 2 года назад

Here in France we call it simply "joue de porc" but we use it to make some pâté so most of them comes from spain ( 3-4 €/kg difference with france)

@dbpsons5201 2 года назад

OMG I've been waiting for another mystery meat challenge video!!! Thanks Guga!

@letsgobrandon4891 2 года назад

I have been watching Guga basically non-stop for days and so I bought a sous vide and now i just want to sous vide everything!!!

@francinegee9997 Год назад

When Maumau suffers through a Mystery Meat, I right after go to a video where he's enjoying himself---in this case the deconstructed Wellington. I *ALWAYS* like it more when people are enjoying themselves.

@adrienhb8763 2 года назад

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. ;)

@corkscrewfoley 2 года назад

Quite the cheeky episode. Love the reaction to the onions.

@brokencollarbone 2 года назад

"It's squeezing my cheeks!" Omg I was dying...lmao

@arichiquabtd8092 2 года назад

I eat a ton of sour stuff in general and I love those onions a ton. I would be eating a crapton at once of those, can't wait to cook and try em!

@noxide23 2 года назад

I use to eat those onions straight from the jar as a kid, and still love em today, smash the fork straight into the jar haha.

@JMan377 2 года назад

Love it when he decorates the plates like a professional chef 👍👍

@PanamanianMan317 2 года назад

I recall Italians use pork cheeks to turn them into guanciale, which is a core ingredient in carbonara pasta and Amatriciana pasta sauce.

@MyBlackandRedCZ 2 года назад

That’s exactly what I was thinking when he said that they were pork cheeks. 🤔

@zzzzzz69 2 года назад

Guanciale is actually pork jowl, completely different cut looks different cooks different tastes different People like to call pork jowl pork cheek so it's confusing

@anonnieman 2 года назад

@@zzzzzz69 maybe it is because guancia literally means cheek

@zzzzzz69 2 года назад

@@anonnieman yeah well it's confusing when pig cheeks is a whole different thing, in Thailand pork jowl is called "pork neck" which is confusing too cause there's actual neck meat

@anonnieman 2 года назад

@@zzzzzz69 I know and some people call the pork neck pork shoulder

@janvaclavek5454 2 года назад

So far every mystery meat guessed right. Finally studying human anatomy pays off. But I think next time we could try to guess some animal meat.

@raytumb 2 года назад

Man guessed the meat so hard it became human

@adambarron4015 2 года назад

Mau Mau: "It's not bacon." Get him some guanciale, stat. Italian cured pork jowl. On the topic of cured Italian pork, pancetta, Italian cured pork belly. Also, waiting on another mystery pork cut: the porksteak.

@zmikedj1541 2 года назад

Pancetta is not cured. Pancetta is the Italian for pork belly

@jonschmidt1545 2 года назад

The onion part was the best I have seen in a long time.

@DavidFSloneEsq 2 года назад

Nice… and good to know that they cook up better with a simple rub. As far as future mystery meats are concerned, have you ever done a video about pig tails (the tails of pigs, not tufts of hair tied up on either side of a child’s head)? My pal Simon Glenn would occasionally run them as a special at his legendary NOLA style Brooklyn pop-up, Tchoup Shop. They were a symphony of fat and gelatin.

@Saintity 2 года назад

Haven't seen the end yet paused when you started searing. But judging from the color of the meat and the temperature you sous vided the meat, I'm gonna guess it pork based, so maybe wild hog.

@maartenvalentin4162 2 года назад

In Belgium we use pork cheeks in our world famous “stoofvlees” - a stew with made with dark beer and onions, delicious stuff.

@zzzzzz69 2 года назад

I looked it up and wikipedia says it's the same as carbonnade?

@maartenvalentin4162 2 года назад

@@zzzzzz69 Yes, that's basically the same thing

@ernestcervantes696 2 года назад

@guga, can you do an informational video on your chamber vacuum sealer? What is the capacity? Can you fit a roast or brisket inside?

@nathansmith5333 2 года назад

a few years ago wouldn't have know, but Guga inspired me to get more into meat and getting better quality. The moment it popped on screen i knew ot was cheeks, i use it for barbacoa a lot, but it wasnt until after he handled it a bit that i knew it wasn't beef.

@HunterSlayer2727 2 года назад

I figured from the dark colour, Beef like the chuck meat, really doesn't look light enough for the animal it belongs to. Anyone know if it makes for good taco meat I'd imagine so since it actually tastes good unlike every other mystery meat Guga has done. 😂

@jonathanthien1803 2 года назад

Finally get to see Maumau again! Haha. By the way 8:42 🤣

@carlosr.g946 2 года назад

In Valencia, Spain, we consume this type of meat a lot, particularly in the roasted format, with a generous serving of potatoes (roasted as well, of course). Just add some allioli (which by the way means "all i oli" and directly translates to "garlic and oil") and you're good to go.

@BeforeMoviesSucked 2 года назад

4:18 If your toes don't start tapping as soon as Guga pulls out the sous vide bags, you have no soul.

@jubeikibagami1601 2 года назад

Had no idea watching, but having pulled cheek meat straight from a smoked pig at a Carolina pig pickin' I can tell you it is phenomenal. Good one guys!

@AdamFloro 2 года назад

Same here, except Filipino lechon rather than a Carolina pig.

@pabloaguero6006 2 года назад

In Spain we call them carrilleras. Super flavourful when braised, they can rival with oxtail in my experience

@ThatCrazyKid0007 2 года назад

Holy shit I actually guessed this one for once before he revealed it and I don't even cook. Love these episodes man, goes to show it isn't all about super expensive steaks.

@eldibs 2 года назад

I guessed the cut correctly, but not the animal (I guessed beef cheeks). Considering how much I've learned from Guga's videos, I feel pretty good about getting it half right, and I know how much I still have to learn. Also, I wonder if crushing the onions before cooking them (like you would with a garlic clove) so that the excess vinegar can escape might make them better. Though it might be hard to get them to hold still while crushing them.

@DangerousOne326 2 года назад

🧐 *DRY AGE WITH CAVIAR!!!* 🐠 Keep it cold ❄ 🌨 ☃ Keep it fresh 6th month asking! GO GUGA GO!

@EithanWinters 2 года назад

Dude. It's gonna be mold.

@NeoCyrus777 2 года назад

For the next mystery meat: Hippopotamus. Dry age a sample of it as well.

@Killbill1933 2 года назад

Is it legal?

@jmtorres2490 2 года назад

That onion face was hilarious 😂

@MrBaffo81 9 месяцев назад

In Italy we call that cut of meat "Ganascino" or "Guanciotto" (even if it is pork or beef). One good way to cook it is braised with a lot of good red wine for long (2,5/3 hour) at a low flame with sweet onions and dried raisins.

@EJxDOT 2 года назад

I knew it was cheeks cuz , they look like over sized quahog pieces of meat kind of like what you’ll see on a chicken thigh that little nugget, so I thought what part would be a nugget on a animal, I thought it was beef tho, so I guess half wrong is okay lol

@-EchoesIntoEternity- 2 года назад

baby carrots arent actually baby, you can just use regular carrots to make the puree

@woutv36 2 года назад

Immediately guessed it, commonly used in Belgium in stews

@ravenmiller6376 2 года назад

I knew it was pork cheeks! The way they looked firm in the beginning with a very beautiful marbling. I've had them a lot of times in a lot of different ways mostly in a pot simmering away with some vegetables and a good gravy with some mashed potatoes. You can never go wrong with some good Pork Cheeks they always turn out great

@sigma_philosophy 2 года назад

We have a typical dish in Italy with this type of meat called Spezzatino. It's awesome you should try it.

@BigHalfSteps 2 года назад

Umm... Guanciale. It's cheek meat from pork. Used in all kinds of dishes, like Carbonara.

@SonoIlFactotum 2 года назад

Guanciale di maiale a spezzatino? Ma tu sei andato di testa….

@anonnieman 2 года назад

I only know of spezzatino di cinghiale, but that is just the meat not the cheek. I am curious as to how that would work with guanciale

@kevintracy5867 2 года назад

Beef cheeks is my guess. As soon as I saw the meat, that’s where I went.

@LowFast23 2 года назад

Hey Guga! I wached almost all your videos from the beginning, and as the matter of a fact I started sous vide because of you! But I couldn't help but notice, you did not make sous vide goose breast yet. I highly recommend it, since it could be an interesting video and also it is delicious. I think it's even better than sous vide duck breast. Just give it a try, same old salt, pepper and garlic powder, a good bath, and its ready. Thanks, David

@JeanLucCanas 2 года назад

Called it! My dad would pick some up with the barbacoa on Sundays :)

@awesomeosaurusrex 2 года назад

Damned Guga I've asked for this meat a ton of times, but make it as a stew! Look up "stoofvlees met varkenswangen" and you'll see all there is to know. It's a stew with dark beer and a slice of heavily mustarded bread. Hope you'll do it on Guga foods man, it is one of our national dishes. Ps: add fries and mayo for heaven in your mouth.

@MrVovansim 2 года назад

Ok, I'll admit, this is the first "mystery meat" I wasn't able to guess within the first minute of the video. Nice, always good to learn something new. Thanks, Guga!

@MrCarl007 2 года назад

That carrot puree looks amazing and inviting. I think I found what I'm gonna cook my family this week for dinner! Wow.

@aubameyang7679 2 года назад

Gugas videos are always so good 😍😍

@antomustaine 2 года назад

Beef cheek maybe? Lets find out if im right! Yes i was right, in my country is called "carrilleras" and its the most tender meat ever if its properly cooked

@Mohammedlabara 2 года назад

My guess is beef cheeks

@ordelian7795 2 года назад

Fun fact about onions. Cooking them with salt makes them sweet. It's to do with the chemicals/enzymes in the onion reacting with the salt.

@alwaysbroke1976 2 года назад

if you can get some, I'd recommend some exotic meets. elk, impala, something from over seas that you cant normally get.

@richardpicard6322 2 года назад

Finally a chapter where you are using meats that anybody can afford if they can find them. This is very important now that people are starting to struggle because of inflation. Keep it up!

@JesperHolmgaard 2 года назад

Man you are cooking these all wrong! They need to slowly cook in a pot with vegies for 2-4 hours depending on amount and size. They will be so tender and tasty and you can make the best sauce from the liquid in the pot!

@davidbailote7434 2 года назад

Literally fell off my chair laughing at the onion reaction!!

@TheSkinking 2 года назад

Was thinking wild boar, especially when you used apple in the marinade. Never would have thought of cheeks

@etamar3 2 года назад

hi guga, can you dry age a steak in shrimp paste? I'm going to keep commenting this on every video until you do. now I know that this comment doesn't have a lot of likes right now, but watch this!

@grimmeeper6587 2 года назад

holy crap! Mamao is back! I was worried Angel had gotten mad and dry aged him...

@tyler8747 Год назад

Your mystery meat series both scare me and make me wonder, I. Wonder how that would be, keep it up. You should dry age a steak in rosemary and garlic with a butter binder.

@jamesmo666 10 месяцев назад

Maumau took these mystery meats like a champ, props to him

@kotix11 2 года назад

Having cooked Beef cheeks a lot, this was an easy one. Pork cheeks are the best cut of pork, simple, with Jowl also very close.

@wyrmbuster 2 года назад

There’s a Cambodian marinade/flavor bomb called kroeung. It’s made from lemongrass, shallots, galangal, garlic, and kaffir lime leaves. It’s very aromatic and I’d think it would make a good dry age experiment. You can buy it premade but making it yourself is also extremely easy.

@Iowagrown123 2 года назад

Don't think I've had pork checks before. But, the pork jowl is pretty good. Stuff I bought had a LOT of salt,, so either needed to slice it thin and cook it til it was crisy, or also sliced it up and put it with other things to cut the salt. Still good on its own, if crispy. Salt a bit overpowering on it own.

@alvarez321 2 года назад

You should do a dry age experiment with carrot puree.

@charlesburow8120 2 года назад

I’d love to see you try Wild Boar 🐗

@mttpie5975 2 года назад

could u do a video about all of the best steak methods that u have tried on one steak?

@LordRunolfrUlfsson 2 года назад

My best guess is some cut of goat mutton.... Well, I was wrong. I would certainly try pork cheek, though. Definitely explains the long, hot cook.

@cryogelatin1952 2 года назад

Psychiatrist: Sour Guga isn't real, it can't hurt you Sour Guga: 8:42

@standardsergio 2 года назад

Belgian here. I knew this immediately. You should try a stew for these!

@mkcstealth7624 2 года назад

Didn't guess that it was pork, but once he said it was pork I guessed it was cheeks lol. Also that onion tasting was hilarious

@engelbertcarrillo3992 2 года назад

I literally died at 8:47 lmaoooooo “SQUEEZING MY CHEEEEKS”

@intime50 2 года назад

I'm in Quebec and we have pork cheek bacon at the sugar shack! Mamao would surely like that!!! My jaw cramps up too when I eat something too acid 🤣

@expertagentinsurance3934 2 года назад

Poor Maumau, he needs to be on more regularly again. Not just the mystery meats

@thabelomaluleke2413 2 года назад

I am addicted to this channel

@hattierose5563 2 года назад

Those onions are best straight from the jar! Especially if you have some super mature cheddar to hand! I've never seen anyone cook a pickled onion!

@k20dude41 2 года назад

You have to stew these... Absolutely wonderful

@vikingmandingo9405 Год назад

It's nice watching these old videos. I miss Maumau in Guga's new videos, which only ever feature Angel and Leo

@allanfulton8922 2 года назад

I think I finally found a version of carrots id actually enjoy

@StacyInLove1 Год назад

I would love to see Moose as the mystery meat. The time of year when it was harvested is very important. Moose (when blueberries are available for them to eat) is my favorite meat. When they are eating thistles and bark in cold months... the meat definitely suffers.

@st.haborym Год назад

I remember I slept over at a buddy's place in high school and in the morning he served moose chili. It tasted just like beef.

@StacyInLove1 Год назад

@@st.haborym Please try it again when the moose was harvested after feeding during blueberry season. It will truly become your favorite meat.

@blakfloyd 2 года назад

Guga clappin dem CHEEKZ!!

@Negritis 2 года назад

for some reason at first i thought its kangoroo, maybe you should try that too saw it in "i did a thing" channel

@beanz239 2 года назад

You should try pork temple meat... we use that for jambalaya down here in Louisiana.

@goldengraham 2 года назад

Good video. The next mystery meat you try should be iguana. They’re also called the chicken of the tree, since you do live in Florida. 😁

@ND420xxx 10 месяцев назад

Pork jowl would be a interesting mystery meat. I never had it sous vide cooking it right and soaking the salt off, its better then bacon. made tons of thrm never had cheeks though, looked good.

@macrobioscopic 2 года назад

Is no one gonna talk how maumau is not looking very excited today?

@mandomestizo 2 года назад

Try huitlacoche it was the meat of the ancient mayas since it has the essential proteins the body needs, huitlacoche its a fongus the corn develops and it great!

@tobi73637 2 года назад

you need to make ox cheeks. Its the most tender thing ever. Its a classic german dish and its served with a dark gravy. If prepared right it can be cut with a spoon easily