Greatest vs Worst FOOD HACKS!

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Today I test out the best and worst food hacks from the internet. Some are life changing hacks others not so much. But regardless we always learn something new which is the most important.
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Опубликовано:

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Комментарии : 270

@gnerd07 Год назад

This 'less formal' version of Guga really strikes a balance I didnt even know I needed. Comments on others while giving us great tips. Great channel

@treehuggingbuddhist Год назад

grapefruit spoons with the serrated edges work great for removing seeds from small peppers and tomatoes!

@FirstLast-gw5mg Год назад

Peeling potatoes after they're boiled works but you gotta wait for them to cool down. When I'm making mashed potatoes I don't want to wait around for the potatoes to cool so I can peel them. Plus that residual heat is great because it melts the butter.

@Jonathanhsax Год назад

Also, boiling whole potatoes to mash is just psychotic anyway. Just slice into smaller pieces after peeling. Saves way more time than you would by boiling whole, waiting to chill, then peeling it all at once.

@FirstLast-gw5mg Год назад

@@Jonathanhsax yep that is what I do. Peel, dice, boil, drain, mash.

@ConnorSinclairCavin Год назад

The specie of potato also makes a big difference

@Sevicify Год назад

Yeah I don't understand that hack. Firstly whole potatoes will take significantly longer to cook, secondly they won't be evenly cooked throughout and thirdly like you said there's time waiting for them to be cool enough to peel which is counter productive to mashing while hot to better combine with butter (though you could always melt the butter separately, works good if you also cook off some minced garlic or herbs/spices with it for a few minutes to add some nice extra flavour). All that extra time spent waiting would be significantly more than the few minutes you should spend on peeling and dicing them into small similar sized chunks for quicker & more even cooking. The only time I feel it makes sense not to peel is if you want to mash them with the skin on, but in that case you should still dice them into smaller chunks anyway rather than leave them whole. And maybe if you're cooking a really exorbitant amount of potatoes at once where the time savings shrink up, but then still need to deal with unevenly cooked potatoes so still not ideal.

@seancollins9597 Год назад

Pepper seeds do not produce capsaicin. The white flesh does. The flesh is spicy, not the seeds.

@BatCaveOz Год назад

Because the seeds are in direct contact with pith, they are covered in capsaicin. The seeds do not have capsaicin internally.

@planetetrisgeographylover Год назад

Ok nerds got it

@BWpepperr 11 месяцев назад

@@planetetrisgeographyloverI can only imagine the kind of student you are in school and in life.

@craftysteve176 11 месяцев назад

@@BWpepperrok nerds got it

@GlorifyToast 10 месяцев назад

@@craftysteve176”emm ok nerdth.. got it!!” -🤓

@spartacus778 Год назад

Thanks Guga! Your meat advice is second to none!

@Muse4Games Год назад

That pasta with sieve is one I've started using recently, so much easier!

@DualityofLife Год назад

I always thought everyone did it like that, ive got a sieve that is constructed specifically to do only that.

@chrissandoval7675 Год назад

curious, from a physics standpoint i understand how this method would cool pasta faster. seems a good way to save it, if you've overcooked and need to bring the temp down fast by increasing the surface area contact with the cooler air. under normal use it seems like you're putting yourself under potential for great burns. chef side of me is also thinking this would make it harder to collect the starched water to add back into your sauce or to save for use in latter recipes. hope to hear about this method from someone that uses it. thank you.

@chrissandoval7675 Год назад

@@DualityofLife curious, from a physics standpoint i understand how this method would cool pasta faster. seems a good way to save it, if you've overcooked and need to bring the temp down fast by increasing the surface area contact with the cooler air. under normal use it seems like you're putting yourself under potential for great burns. chef side of me is also thinking this would make it harder to collect the starched water to add back into your sauce or to save for use in latter recipes. hope to hear about this method from someone that uses it. will have to look up that maker you mention. thank you.

@DualityofLife Год назад

@@chrissandoval7675so if im gonna use the pasta water, ill usually get it out before rincing the pasta off. Ive actually never burnt myself doing it that way, and I think its also quite a lot less messy, and thats what causes me to find it easier. Its just like holding only the pot, and you dont have to worry about hitting the sieve and stuff like that. From the physics pov, I like to undercook my pasta on purpose to finish it with the sauce, in my case often seafood, so I dont end up overcooking it at all pretty much. But I can understand the physics standpoint, and it technically makes sense.

@chrissandoval7675 Год назад

@@DualityofLife thanks for further explaining. one thing i've been trying is cooking the pasta entirely in the sauce. takes a bit longer and wouldn't try it with a dairy based sauce, but i'm liking it so far.

@user-rh9ew4fo6r 27 дней назад

Love the tips! Thanks guga!

@Matthew_nario Год назад

Bro his smile and his laugh are contagious.😩

@Techbusted 7 месяцев назад

i love these! Keep it up. Love your stuff.

@eldibs Год назад

The pasta strainer hack only works if your strainer actually fits your pan correctly. Mine doesn't.

@luisfilipe5043 Год назад

You should have added: "I learned this the hard way" :D

@Pyrplefire Год назад

Alternate method of the potato hack: don't peel them at all for mashed potatoes. The skins provide a very nice texture, flavor and extra fiber. Mashed potatoes just aren't the same without the skins (in my opinion, of course)

@LittlePlant888 Год назад

I've only eaten Mashed potatoes like this one time (made by my uncle) and it was probably the best Mashed potatoes I've ever eaten. I was surprised how good it was with the skins.

@TnT_F0X Год назад

4:30 you also need to boil the whole potato for that 'hack' the 30 seconds per potato to peel them and 10 seconds to chop EVENLY will cut the boil time down 5x compared to boiling whole large potatoes. Spend 2 minutes prepping, you'll save half an hour of cooking.

@rekleif Год назад

5:15 I do this myself. It always work but it has to be a robust bread, preferably a sour dough loaf because if the bread is to light it will become soggy. With light bread the sprinkling works better.

@roharro2 Год назад

This was great! Loved it mr. Guga Buga :3

@Famezonen Год назад

3:11 tha cow with bloody tears.

@hpinvestment1 Год назад

Cant get enough of your channel!!

@DimBeau Год назад

Please, Guga! More of those!

@G.M23 Год назад

Great video unc!

@Loweredclub Год назад

I also have a fast food hack where when you get chicken nuggets from wherever and any type of sauce you can put the sauce in a plastic bag with your chicken and then you shake it for around 10 seconds

@br0ken86 Год назад

Thanks for the tip to sear the fat cap first Guga! It makes so much sense to sear it first!

@CarlosRomeroFilosofia Год назад

I love Guga's Brazilian accent when pronouncing "jalapeÑo". Never thought how different it sounds to the Mexican accent 😂

@LukiStadYT.Official Год назад

I love your vids! ❤️

@Bassmaster1256 Год назад

Totally agree on the gold potatoes for mashed or "smashed" potatoes. I will most of the time leave the potato skins on them. There's no complaining about lumps when you leave the skins on!

@kurtiskuchcinski2628 Год назад

Golden and red potatoes are great for that reason.

@Metrion77 9 месяцев назад

As long as I trust the market I'm buying from, I prefer to leave skins on most of my potatoes. But there's some regions where the pesticide laws are a bit lax.

@Bassmaster1256 9 месяцев назад

@@Metrion77 My market is my backyard. LOL

@jesseaquard7582 Год назад

KEEP MAKING THESE!!

@jeremynielsen5555 Год назад

From one foodie to another....I agree with everything that you have said.

@gkittyz Год назад

Love these vids

@P_tricc Год назад

You gotta more of these types of videos

@Alabenson Год назад

Fact: The seeds of a jalapeno or other chili aren't where the spice actually is. The capsaicin is found in fragile sacs along the veins of the chili, which burst when the chili is cut or bitten into, coating the inside of the pepper. By rolling the jalapeno like that, that woman wasn't reducing the spiciness, she was ensuring a nice even coating of spicy on the interior of the pepper.

@BirdNatureView Год назад

I was hoping someone mentioned this in the comments. It's so weird almost everyone thinks that the seeds are the hottest part. Clealy never tried to eat one I suppose :)

@9jsofficial472 Год назад

"more butter more better" haha much love guga

@jacksonstiglich2300 Год назад

Plz do more of these guga

@codtrend8868 Год назад

0:41 Lionfield joins the chat

@biggusballuz5405 Год назад

I steam the potatoes instead for the skin peeling hack, it's less messy and won't overcook plus you really just need a damp towel to prevent your hand from burning when peeling. And it remains hot and when you are done it's perfectly warm.

@MRCoppa Год назад

hello guga your gonna get the 1m youtube plack two times good jobb get that 1m on the guga chanel!!!! i love your content!

@gr1nd937 Год назад

Hi Guga! Amazing video i wonder if you can do a video that you dry age a steak wiht cinnamon.

@COCOLEAF1169 Год назад

On point my dude

@tauepsilon4220 10 месяцев назад

Thank you Uncle Guga!

@genekalutsky8813 Год назад

This is very useful advice, thank you, Guga!

@ryansimmons9807 Год назад

I hope your book is good guga I preorder 5 for people in my family your the man!

@bobbicatton Год назад

This was very entertaining 👍😊

@omaralbik2652 Год назад

guga, the hack for bread was taught to us back home in morocco, and it worked perfectly.

@mrbeince8k303 Год назад

I really enjoyed this one!

@nicoboesch Год назад

So glad guga reveald ALL the cooking hacks

@joeldykman7591 Год назад

The parboiling the potato thing fails for me for a different reason. I don't want a hack to take me less time than it would take me to do it otherwise and preferably with less fuss. Not only do I have to boil a potato, which isn't exactly fast, but I have to shock it, which requires another bowl and ice. So im taking more time and using more dishes to achieve a slightly less tedious procedure. Not worth it IMO.

@tildessmoo Год назад

Not only is the jalapeno hack pointless, it's also counterproductive. The heat isn't in the seeds but in the membrane that holds the seeds to the inside of the pepper. When you cut the seeds out, you usually do it by cutting the membrane, which means that removing the seeds effectively reduces the heat, but by knocking the seeds off the membrane she's not doing anything to reduce the heat, and by rolling it like a lemon first, she's damaging the membrane, which will spread capsaicin to the normally-less-spicy flesh of the pepper!

@maiden1471 11 месяцев назад

2:03 way to keep it PG Guga. XD

@MrBigMSG Год назад

The buy in bulk and cut your own meat is something I've done for a while now. It is cheaper, and you can cut your own thickness, and have scraps to put into your own ground beef. I like this hack.

@senorpapasfritasconqueso Год назад

Fun fact rolling a hot pepper like that will release more capsaicin from the inner white flesh, where it is most concentrated, which will make it seem hotter on the tongue. Seeds really don't make a difference other than aesthetics.

@bourkvlao4970 Год назад

Keep cooking Guga

@nicholascrow8133 Год назад

Yes, every time a butcher (or any food prepared really) puts a blade to the product, then need to factor that into the cost. As for the fat cap being trimmed at a 45 degree angle, if you aren't getting an even sear, you need more oil (aside from the searing of the fat the guga pointed out, oil is used, amongst other things, to conduct heat evenly between the surface of the pan and the surface of the product you are cooking...)

@deathbyteabag6381 Год назад

omg the way that lady with the potatoes handles a knife scares me.. i love potato skins in my mash, adds some nice texture!

@MugiwaraElvin Год назад

Hey @guga we don’t make mistakes our meat comes in boxes that say “choice or higher” for the choice grade box. Because it’s the choice box we have to sell it as choice. When they have a weight goal per box sometimes they toss in a prime cut, also not every cut is graded so prime also finds a way into a box that way. Also the markup in price is to pay the workers whose salaries are higher.

@squidgameman441 Год назад

Guga: deep fries wagyu steak in boiling butter Also Guga: gives advice on what are best/worst food hacks

@DogDudeDrone Год назад

steack hack I'm gonna try that one. usually i buy costco steaks and slice them in half to make double because theyre often too thick for me.

@Amocoru Год назад

Guga I used to buy ALL of my steaks from Grand Western for my wife and I after finding them through your Sous Vide Everything channel, but now they force me to buy in bulk. I just broke down and bought a half cow because of this. This is driving away business. Cheers.

@icantcallmyselfsmart Год назад

They way he says "what the fu-" was absolutely hilarious

@seanbrossard8178 Год назад

Hello from Sacramento CA

@garytingler3222 Год назад

Great help

@BigHam86 Год назад

i forgot about the bread hack ^^ my grandma ALWAYS did that. Love from germany

@johnnyhill5704 Год назад

Totally agree with the mashed potatoes

@briandstephmoore4910 Год назад

I died a little inside when that jerk assaulted that beautiful steak in such a horrible way.

@ezura4760 Год назад

That bread hack I use for leftover pizza. Ensures I don’t burn it when I reheat it in the oven.

@SebastianBleak Год назад

Really enjoyed this video, would like to see Hugs try them out tho

@drewcliff82 Год назад

YES!!! I only use gold potatoes for mashed potatoes.

@kameshmenaka3378 Год назад

Gugas face when he washed the bread 😂

@corgomeemy Год назад

Guga: We keep it PG around here Also Guga: What the fu..?

@simcoespring Год назад

now you just need to do all the hacks and test them out.

@xshumbo942 Год назад

Hey Guga! I love your videos, would be absolutely better if u had spanish subtitles, I want to show these to my dad 😊

@jackorobber8835 Год назад

Where I work we charge the exact same per weight weather it's still in it's original packaging or processed further, also the grade doesn't alter the cost.

@james64ibm Год назад

The "sous vide in original packaging" is not as bad as Guga makes it sound - especially in the EU, BPA-concentrations in food packaging have been greatly reduced that is actually somewhat safe to do so. At "sous-vide temperatures" you can usually expect a 30 times higher rate of chemical transfer from packaging to food, but if you consider that it likely has been within that packaging for a week already, you can sous vide for about 5 hours before a potential content of harmful substances has even doubled. I will say though that if actually have machine for sous vide, you may as well put it in a safer zip-lock bag. If you (like me) don't (and no vacuum sealer either), you might as well just put in the oven for a few hours, works just as well, and is (as stated above), safe enough.

@tommob5611 Год назад

Guga mate, please deep fry (or something) a steak in cheese oil/ oil that comes from melted cheese.

@donbrowne8358 Год назад

The pasta drain hack epic fail. Need to save pasta water to finish the sauce/pasta blending

@wabbs1340 5 месяцев назад

2:42 man got schooled by the king of steaks

@Radogost1981 Год назад

You are 1000% correct, do not cut any of the fat off. But you can keep the shape of the steak by making incisions - kind of like just making a few cuts along the fat bit but like slicing it like a grilled sausage but still keeping it on. you can make it with the bacon as well, it wont come as curly. Hard to describe without showing it.

@danafisher8613 Год назад

Pasta Hack YASSS I am trying

@OFelixCD Год назад

Guga can you please try this experiment on an one dollar steak(eyeround) Grind it fine & super fine then ad wagyu fat then bind it using any binder you want or gelatine then mold it into steaks (compressed and dense) then do the dry brine and cook it like a steak. Wanting to see if it is good or nah. Thank you

@evilreddog Год назад

think the best hack i have seen for pealed potatoes, was a guy on a farm that put a toilet brush on a drill, then in a bucked of water he just swirled and washed the raw potatoes in the bucket. Since the birstles are alittle stiff they also peals the potatoes at the same time. Good for a large batch of potatoes.

@bmckenzie69 Год назад

Boil the potatoes in chicken broth or stock and it adds flavor when slightly over boiled.

@JoeMama-vj4tu Год назад

2:03 i was like "THAT IS F ING RAW"

@matt566 Год назад

This is a professional

@benjaminmcinnis6683 Год назад

Guga: We keep it PG around here. Guga 2 Seconds later: what the fu-

@TheJErmafiEd 4 месяца назад

Omg that bag of pork 😂😂

@Belgarathe Год назад

What does rubbing edge means? How to tell how good marbling?

@affexxe Год назад

Actually its the white membrane that holds the seeds that contains the most capsaicin. The seeds is also very hot tho😂

@ilikesnow7074 Год назад

The water and bread trick works with cookies, too.

@ElHijodelMundo Год назад

Nice vid. However you shoukd sieve your pasta like this. Waisting the starchy water which is ideal to bring yourpasta sauces together! I went the cooking pot including a 'basket' so you can just take out the 'basket' with the pasta, pour it into the sauce (no Do Not Rinse your pasta EVER) and keeping the pasta water ready to use in the sauce.

@RobertPendell Год назад

So I just want to comment and mention that the spice in peppers is not in the seeds. It's in the pith (that white bit) that she yanked out second.

@bagnome Год назад

2:00 But some of those pork tenderloins are in packaging that's designed to go into the oven. So It'd be safe for this.

@Kurogane_666 Год назад

Okay about buying meat and bulk I do this with good roasts I look for a good fat cap on the roast and I cut them into steaks I mean I can get four to six steaks out of one roast versus going to the store and paying $40 for 2

@whobitmyname Год назад

The thing about that strainer hack is you have to be using a similar-sized pot, as well as enough headroom to secure it upside down. But sure.

@ugolattanzio9152 Год назад

0:43 in Italy we do that since ages, only problem is that usually you need the water from it to make pasta taste much better with any flavour

@ciddao4708 Год назад

6:04 can you please explain this tip more? I can never tell how the meat looks in those vacuum sealed packs

@gladiator7496 Год назад

I remember the first time I made something to eat. My family said it was good but it was so heavy that one cup from 8:00 filled up everyone's stomach. We didn't even ate dinner.

@husbeard Год назад

I frequently find prime grade Choice steaks at my local Costco. $15+ cheaper per 4-5 steak package.

@myguy13 Год назад

2:03 is a nice part

@Not_X18 Год назад

I agree with guga, mashed potatoes are normally better with Yukon gold potatoes.

@frankjones605 Год назад

It will be midnight soon, but I won't sleep because I need to know Guga's advice for buying a ribeye, and activity which I will likely never do. Relatable?

@RealNeonPlayz Год назад

0:14 why does that sounds like that one sound effect lmao

@tommystrickland6268 Год назад

I've been doing the one with the strainer for a long time the only time I ever really put stuff inside the bowl is if it's like vegetables or something that needs to continue to drip the rest of the way dry