Every Way to Screw Up Steak | Botched By Babish 

This was eloquently written

yoooooooooooo are you telling me flavours have official scientific names? What do you call the deep savouriness of anchovies?

@@morganwebb1568 thanks!

@@Clockenvar yes. any given food item is likely to have dozens, if not hundreds, of flavor compounds. our taste buds and olfactory organs are essentially chemical receptors that sense certain compound classes and send the signals to the brain where you perceive them as flavor. While our sense of taste is fairly limited to general flavor sensations, like "sweet" or "sour", our olfactory senses are extremely sensitive to individual differences in these thousands of unique flavor compounds, and our sense of smell heavily informs our perception of flavor. In the case of anchovies, they are rich in fats and fatty acids, and proteins and amino acids. The savory characteristic is most often attributed in this case to the amino acid glutamate. You may have heard of this compound in reference to MSG (monosodium glutamate), which is a salt form of this amino acid and contributes savory "umami" to dishes.

Carmelxing is different than Mallardizing 🦆 One is when you burn stuff to make it taste karmelly One is when you burn stuff to make it taste karmelly

😊

Should've watched for 10 seconds longer

Singing "gatorwine" to the tune of "silver bells"

Hold your horses, fellow councilman; We must only comment about our lord and savior, Gatorwine, on Ranked with Babish videos, as they have a schedule.

he’s marinating the steak in gator wine as we speak just for that upcoming episode

Sorry, got a little excited. Will keep in mind! GLORY TO GATORWINE! ​@@Nilejavxip

We've got one meme

He already did that, he didn't call it that but its been done. That's where gatorwine came from

@@angterrastriker then i want him to do a second one >:D

​@@angterrastriker I can't find it, do you remember how it's called?

@@angterrastriker Are you implying that Gatorwine, our elixir of the gods, was a MISTAKE?! I’m going to say that’s not what you were implying, for the sake of my mental health.

@@angterrastriker No, gatorwine came from the "Ranking Your Strangest Recipes" video. It did _not_ come from the "Fixing the Suggestions Made in 'Ranking Your Strangest Recipes'" video, which is a video that Babish has not yet made.

I have cackled more in this video than i have in a while so HARD AGREE lol

Love the little pause as he realized how dumb that was to say

@@AlexAegisOfficial And the fact that it all was left in is why we love the editor

Love this suggestion

I feel like he made the pretty patty before so why not?!

You know, I think the cameo of the box of Franzia might be some foreshadowing...

I like to do lines of salt and pepper instead of seasoning my food. It sure is an experience...

fr, it’s just like the real man’s way of making ramen

@@hammerth1421 You are wasting your S&P. If you want to get the full effect you gotta go IV.

Adam Ragusea vibes

I'm licking a pile of salt off my hand then taking a bite of steak like a tequila shot

Resting is a myth.

10 minutes resting is way too much for any steak

I cover it during resting. Covering with something like an electric heating cover for extra points, or just a metal bowl that had been heated on you induction stove for 30 seconds.

hot plate, hot food

Agreed

hey now how do you know the crew didnt eat those 20 awful steaks

*Pained screaming*

He is punishing himself for his crimes

So, this beef is essentially Jamon Iberico on steroids

What does that mean?

Thanks for the tip. I found her video on America's test kitchen.

I want to live.

Who is Andrew?

he says it 6 times in the first 30 seconds, you not gon make it gang

@@brettheath2561 idk if that was supposed to be a joke or not

Duide immfine thiss is neasy

That muscle is the "artists muscle". If you play an instrument, hold a paint brush for long periods of time, or even play a lot of video games with a controller you exercise that muscle and make it stronger. If one or more of those things are hobbies of yours you'll overcook a lot of steak using that method.

I take it alcohol was involved in this venture.

HAHAHAHAHA

You get a smirk and a nose exhale that's the best your getting from me

No.

“When I make mistakes, I use a lot of salt, cuz salt makes mistakes taste great.” Barenaked Ladies, “Raisins”

**Cue 90's laugh track**

You can't say something is a "Yes and" but then start the thought off with "No, but". Be proud of your nerd urge to correct, or at least don't pretend you're doing something else entirely

@@Konarcoffeebro’s just calling people nerds and refusing to elaborate. Bot behavior

For a long while *and* remembering how each type of steak and its thickness correspond to its doneness.

There's a box of Franzia in this episode, I smell foreshadowing...

I think that’s water purification

It's just regular osmosis.

nothing reverse about it, that is in fact osmosis

This also means that resting is more or less not strictly necessary (though it can be helpful if you're preparing other stuff alongside the steak; give yourself a bit of time to get everything ready to go). But if you want to eat that steak straight off the pan, you can very well do so- just make sure it gets to THE temperature cuz once you cut it and the water leaks out immediately it won't do the internal cooking thing that resting steaks usually does.

But if it's evaporating into the air the seasonings and flavor stay in the steak instead of leaking out everywhere, so there's some benefit there.

@@FiraFlame True to a degree, but at the same time they do then end up in the Juice which you can then use... as a juice. Goes great if theres mash tatoes on the same plate. I actually like putting my steak on a bed of onions I caramelize slightly while its in the oven, and the onions absorb all the goodness.

Can't believe I had to scroll so far to find this. Resting doesn't do anything for lost water/juice in steaks; it's still such a largely believed myth. Eating it hot and as soon as possible is the best way to enjoy steak!

well chicken and steak are very different

Hope you recover from your eating disorder

i misread vegetarian as veterinarian and was incredibly confused as to how that was relevant

At least you get a red wine reduction with vegetable stock for dinner

How did you 'destroy' them beforehand if they were being cooked for you? Were you just a 'douse in ketchup' person because they cooked your steaks badly?

@@BioYuGi something like that

MSG should be grounds for instant disqualification. :D

@@moozooh shame on thee

Guga already did his own, a bit more concise. Less entertaining, perhaps, but more straight forward and similar information. I do hope Guga reviews this though...

Tell me about it, I had my subwoofer turned up and the vibrations knocked my water glass off my desk

also, Steak au Poivre, which is my favourite way to eat steak, is literally steak with a pepper crust, it honestly only makes it better

There is a cameo of a giant box of Franzia, I smell foreshadowing...

There is a box of Franzia that shows up, FORESHADOWING, perhaps?

Ketchup on the side for the chips tho 🤤

Hard disagree.

Yeah too many people were hyperbolic about well done being "shoe leather" that people have started believing it. Well done doesn't mean throw it on the grill until it almost resembles charcoal. It may not be your favorite steak, but it's fine if the person cooking it understands that

People just get far too uppity about how other people have their steak. Are you eating it? No? Then why do you care so much?

@@BnFGProductions I confess with some reluctance that I prefer my burger closer to well than to rare, but it's heresy to say something like that in front of professional cooks.

@@SnatchBandegrip it shouldn’t be because chefs shouldn’t be serving medium rare burgers imo. Completely get doing it at home and will often make myself tartare but I’m trusting the meat I’m buying and accepting the risk I might get sick. Grinding meat, forming patties and then storing them all day until service? I’m sorry but no thanks.

are you having a baby?

@CATech1138 Not yet. But if the plan goes through then Babish will be.

Did you not see the giant box of Franzia this episode, OH, SHE COMING