Cooking with Volk | How to Make Delicious Wagyu Burgers 

Unreal king

Might not be the best use of it, but fuck what I think champ do you

Looks like it would be a knockout win of my taste buds champ

Look tasty af 😋

맛있겠네요. ❤먹고싶당

he is friendly in the ring as well :)

Caged Octagon*

That's like every other true Aussie, my boy.

@@paulbruh7683🤦‍♂️

I can never decide who is nicer, Volk or Thompson. Both are genuinely good hearted people.

Volk is one of my favourite fighters. Cheers from Toronto, mate ;)

robert whittaker is a legend as well

I'm American and I love his ass lol

Mighty Car Mods

@@MrNicodepies we dont need your homosexual trans movement rhetoric here Pal.

If you’re Australian, can you please write a letter to Lord Mayor Gordon Bradbury. Who said that Alex’s achievements weren’t reflective of Wollongong and refused to acknowledge him or give him the key to the city or anything. Blatant disrespect

He is

Pred from call of duty

Tweakin

He’s not?!!

Na this is better bum

It's not the 1970's...

Nah nobody watches cable tv anymore, RU-vid is the best place or Netflix maybe

So we can't watch it anymore?

@@debrabardensteele9942exactly..

same here

Obviously a paid advertisement for lotus caravans

Cuz it’s volk

"seal in the juices" isnt real

@@rman229 it's definitely real dude, it's literally the whole principal of why you cook steaks hot and fast. The longer you cook meat the muscle fibers relax and the juices come out and eventually you'll end up with a dry middle. And also when you rest the steaks the fibers relax again too assuming they're not already relaxed and more juices come out too during the resting. But you shouldn't cut the steak without resting it for a long enough time you'll lose the juices. Sealing just refers to adding a "crust" on the outside which is a mailard reaction that actually seals in juices. However when it comes to wagyu the fat melts very fast so you can only really add a seal by using direct fire it's the hottest really get a blow torch and torch it super fast. It helps also adding some corn starch which will form an extra barrier to the outside of the meat. Anyway wagyu isn't really the best it's pretty impossible to get a decent crust on waygu because of the high fat content constantly melting and all that fat is the good stuff those juices when it melts are what you want in your mouth not in the pan well pan juice is good for gravy too i'd just make a gravy with wagyu pan juices

@@GrowingDownUnder tl;dr the maillard reaction does not "seal in the juices"

@@GrowingDownUnder You wrote all of that just to be wrong lmao

@@JL2670yo what makes you think i'm wrong because you did a quick google search or something? because i'm a chef and you're not

Wollongong X Wooloomooloo that would be cracka 😂