Here's why most restaurant burgers suck!

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Burger lovers have always said medium rare burgers are best. But I never really ran a test side by side specially controlling every aspect of it including temperature control. Today I ran this experiment using sous vide and was shocked with the results.
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Опубликовано:

19 апр 2024

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Комментарии : 856

@prizegotti Месяц назад

Glad someone said it. Been arguing with people for years that a burger should be juicy, not soggy.

@Kyle-jg3sp Месяц назад

A burger should be however the eater wants it

@bluepajamagamers5704 Месяц назад

@@Kyle-jg3spno

@jeremiah6462 Месяц назад

He sous vide these. Not a good test.

@evancorr7731 Месяц назад

@jeremiah6462 Technically, if he didn't, it wouldn't be 100% safe. Ground beef is exposed to more bacteria as it has a greater surface area that was exposed to the air then steak It's not going to kill you but there's a chance of at least getting food poisoning. I like my steaks rare and my burgers cooked 😅

@jeremiah6462 Месяц назад

@@evancorr7731 What you are saying is true. But it is a strawman. Is it possible to make safe burgers that do not require being cooked to well done? Yes, you know it, I know it, Guga knows it. Nice try though

@Adclif Месяц назад

Sous vide well done burger is definitely not the same as a grilled well done burger.

@ijustwannaleaveacommentony6511 Месяц назад

yeah if they were done in a pan or grilled it would be a lot different

@joem.531 Месяц назад

I've not done the experiment, but willing to bet it's also not the same when it comes to the medium rare burgers either since sous vide makes the meat more tender in the first place. Not surprising hearing them complain about the texture...

@Y0G0FU 21 день назад

Medium rare burgers are always Mushy no matter what cooking method. Medium well to well done is just perfect. :P

@kdub175 Месяц назад

4:43 lmao I thought Angel switched to beefcake diet 💀💀💀

@velnz5475 Месяц назад

if you mean just beef, cake and coka cola you would be correct

@Bexar2204 22 дня назад

To funny!

@JollyJoshums Месяц назад

I always ask for a medium burger. Like you pointed out, medium rare is too mushy, but most people tend to overcook the burger when going well done, Medium, in my experience, is the best bet.

@FunnyDougy Месяц назад

Yep, you get medium well to well done most of the time if you ask for medium anyways. Cooks will also rush well doners food as they see them as having no pallet to tell the difference between a shoe and whatever they put on their plate.

@AlanThompsonRegularNintendo Месяц назад

That is how I orderr my steak. I ask for medium, and if it is medium rare, medium, or medium well, I am ok woth it though i pref not to get a medium well, but can live with it. You never know how the restaurant is going to cook it

@Yamaazaka Месяц назад

Just a touch of pink ;) what the boss said at the ol burger joint I worked at in West Seattle

@xpyr Месяц назад

If your well done burger was dry, it means it didn't have enough fat in it to start.

@HOCUS-POCUS. Месяц назад

Guga...your team is awesome and entertaining.

@stephendullano2797 Месяц назад

I love your channels Guga! Been watching your channels for years! I've seeing alot things about Garum (the ketchup of Ancient Rome) and I'm wondering if you ever used or dry-aged food with it? Would love to see this! Thanks for all the content you and everyone does!

@kmenzies601 Месяц назад

Their complaints about the medium rare burger happened to be things I like in a burger. The outside is seared, providing a crispy edge, and the inside hints at but is not actually raw. Thanks for this video. It helps me to confirm that I know what I like.

@adambalogh7239 Месяц назад

My thoughts exactly.

@cool12191 15 дней назад

It's really nice to see people having different opinions on what they enjoy, but still appreciating the video. Eat the way you like!

@WorldwideDarts Месяц назад

We just moved into a new place and my kitchen is huge with all sorts of storage. This video reminded me that I now have room for a Sous vide cooker. I'm totally getting one soon!! Can't wait!

@cameronknowles6267 25 дней назад

If you have the budget look at an Anova precision oven

@jm9371 6 дней назад

I live in an 800 sq ft condo (Full size kitchen).. Sous vide rig is my go-to.

@zeroburn315 Месяц назад

I've always been partial to burgers somewhere in the medium well-well done range. Well done is great when you're sous-vide'ing because it retains the moisture in the bag, but on an open grill or griddle, aiming for medium well keeps it from being overcooked and dry, imo. Also congrats on the cookware line, Guga! I've been a fan for years and I'm glad to see you really coming up in the world! I will have to swing by and pick up a set sometime in the future.

@versusforward Месяц назад

Thanks for this comment, that was my initial thought - that sous vide would naturally make the well burger better, but what about a side-by side grilled offset? I usually find going beyond medium too dry for my liking - but using a fattier ratio seems to offset that as well. Either way never thought to sous vide a burger and now I know what I'm doing this weekend :D

@jeremiah6462 Месяц назад

💯 Definitely not a fair comparison. How many Restaurants sous vide their hamburgers? Definitely not a fair comparison

@Foodgeek Месяц назад

Have you considered that a medium rare burger might need a lower fat to meat ratio to be tasty? 👨‍🍳👨‍🔬

@NikoBellaKhouf2 Месяц назад

Yes, exactly

@ZaresCk Месяц назад

He does this with his experiments. One way to be right I guess

@samsonthemanson 22 дня назад

No because medium rare ground beef tastes like cat food

@OGPatriot03 18 дней назад

Nah, that ain't it.

@CoolJay77 2 дня назад

I've just grilled 75/20, 1/3 lb. patties at medium rare at 130 F, medium and well done. The fat at medium rare has rendered well, and it was the juiciest of the pack. Sous vide is anther story.

@nicholasvanbrunt6631 Месяц назад

Take all the top seasonings you have used on steaks around the world and do a tournament to determine the best one.

@FunnyDougy Месяц назад

Toast buns with clarified butter and set a 100% wooden spatula/spoon on top of the of 2 bun halves like a bridge. That's basically how the pros do it. Then you get consistent browning since regular butter has water in it that prevents the Maillard reaction. The bubbles from the butter will cause variable elevations on your bun surface that are soggy little spots. The steam that rises into the bread with collapse the gluten and your bun will sink. A very light weight from your spoon/spatula(head on higher elevated bun) will cause a more even contact. Check your bun every 15 seconds. If you have time to babysit them, use your fingers and do 1 bun at time. Spin them, swirl them, and keep very light pressure.

@wendull811 Месяц назад

I worked in a burger joint where every burger was hand pressed with a glass pie plate. No need for fancy equipment. They pressed over 2,000 burgers a day with three people. They could do it in under an hour. One scooped the meat, and two pressed the burgers. They let me try pressing once, and it was so much harder than it looked.

@kck9742 Месяц назад

Was thinking the same thing... you don't need anything fancy to smash burgers.

@snakezula 9 дней назад

When you cook medium rare on anything but sous vide it cooks past medium rare, you would have to pull it early and let the burger rest to get it exact. When people say they like medium rare, they usually mean medium.

@terrivel11 Месяц назад

Arby’s occassionally does medium-rare burgers cooked Sous vide and then fried. They are… ok. They aren’t awful, and the real problem is the fact that they *don’t get seasoned*, but that’s besides the point. They are super pink on the inside, which people frequently complain about because they don’t realize they are cooked Sous vide. The texture is fine as far as I’ve been able to tell.

@SPOILER750 Месяц назад

Congratulations on the grill set. I'll pick it up when I see it.

@melanieh1022 Месяц назад

Congrats on the griddle set!!

@danuttall Месяц назад

Another reason to fully cook a ground beef product more than a steak is because, when you grind the beef, bacteria can get throughout the beef, but for a steak, the bacteria are almost always just on the outside. When you cook a steak from the outside in, it does not take long to kill all the bacteria on the outside, but it takes longer to kill all the bacteria in the middle.

@convincedquaker 2 дня назад

SV pasteurizes as low as 131°F. if held long enough per thickness and temperature. His 1"-thick burgers were pasteurized at 135°F. for 2 hours. Less than 2 hours and they would not have been pasteurized.

@mckylercovington81 Месяц назад

Guga I’m such a big fan I’ve learned how to cook so many new things because of your channel I actually made very good steaks today all thanks to you I’m very grateful of u ur an inspiration to us all

@diogomelo7897 Месяц назад

It woud be nice to see Guga testing with medium and medium-well too, because in most places that I went that offered rare or medium rare burguer, it would usually be more cooked than the one in the video

@exploringwithsolwalk3726 Месяц назад

"Thank God there's no veggies on this..." 😂

@guyonvala2648 Месяц назад

4:42 lol 🤣🤣

@3dScience8 Месяц назад

AT LAST , NICE VIDEO much needed

@_MPR Месяц назад

"Thank god there's no veggies" Never change Angel lol

@SS4Xani Месяц назад

Can the vacuum sealing chamber be used for safely dry-aging?

@wesleylefavour3816 Месяц назад

Look up umai dry bags, guga covered them in the past, there made to dry age meat with a vac sealer and a normal fridge and they work really well for dry aging with no special equipment, I did a usda prime ribeye for 45 days in my fridge and it came out great

@SS4Xani Месяц назад

@@wesleylefavour3816 True those work but those bags are also very expensive.

@jameswilson4854 Месяц назад

Yes get the proper dry age bags. They let moisture out which is key for good dry aging. They work with a vac sealer and the results are amazing

@sorcierjean4609 Месяц назад

Hi Guga! Will your product be available in Canada. I can't wait to by them!

@Nico-me8mb 19 дней назад

Guga me pone feliz tu exito!!

@MostlyInteresting Месяц назад

I will do the 2 hours at 135F cook to pasteurize for most meat I buy. Refer or freeze depending on how long I will be before I finish the cooking and serve. Saves a lot of meat and time.

@garryhammond3117 Месяц назад

Thanks Guga! New products look awesome! - Interesting! - Thin smash burgers are almost always well done due to thrir thinness - is this why they are always so good? - Cheers!

@rickmartin712 Месяц назад

Agree!!! I always cook to around 153-155. Very juicy!!!

@davidedward4728 Месяц назад

Got the burger smasher works great!!

@jamiesuejeffery Месяц назад

I'm glad you have some product in a super-store. However, out of principal, I never shop at that store.

@DarkEyedDrifter 29 дней назад

It's been a while since we've seen Momo. Let's bring em back! Good video as always Guga!🔥

@RoninDosho Месяц назад

Definitely medium well for me. And thanks for going with Walmart to get these products out. I'm headed there en la mañana, to score all of these.

@convincedquaker 2 дня назад

Skip the marinade set.

@godaistudios Месяц назад

I prefer the texture/firmness you achieve right around 145-150 F. I don't want mush, but I do like a little bit of pink in my burger. If I were to sous vide it at 145, then I could hit a screaming hot pan to get the crust for 30 seconds, flip, add cheese, cover for 30 and done.

@Dominikmj Месяц назад

It is very interesting. I think Kenji did a similar experiment with steak - and "blind" people preferred a more done steak. But here is the thing: it would be truly an experiment to see it as the starting point. Why not testing it at 58C, 59C - and maybe even then higher (well-well): 61C, 63C - maybe even 65C, 68C and 72C (recommended temperature for burgers). This would definitely be more helpful...

@Hunteryv Месяц назад

Bring your burger smasher and griddle kit too the UK please Guga

@yellingintothewind Месяц назад

One of the major advantages of sous vide is it retains all the moisture in what you're cooking. If you are starting with 80/20 hamburger, and not losing any water as it cooks, it'll be soggy when rare or medium rare. If you start with 93/7, which would normally make for overly dry burgers, cooking them medium helps.

@justinr9753 Месяц назад

I was wondering about that griddle when you picked it up like that, I'm going to buy one

@fred5784 Месяц назад

Is the bottom of your griddle flat, or does it have a lip around the edge? I want to use it on induction.

@ccbowers Месяц назад

Now compare the in between of these extremes, 145F, 150, 155. taking it 160F may be suboptimal.

@wavykcooks Месяц назад

You should try a steak experiment and steak with protein powder

@sugoi4983 Месяц назад

thing is though you order a well done burger at any restaurant its gonna be a burnt hockey puck

@Wallstreetavarice Месяц назад

As a Canadian, this makes me happy. I've tried American style medium and medium-rare burgers when visiting and never enjoyed the experience. I love med-rare steak and tartar, but that texture is just not suited to a saucey burger covered with gooey cheese on a soft bun. Even pickles and onions arent enough texture to fix the problem.

@toddwynia7491 Месяц назад

Great experiment! I do like my steak medium rare, but have never done a burger medium rare. Nor had I thought about Sous Vide hamburgers which would allow you to do a safe medium rare with grocery store ground beef. Would you have the same result if you grind your own meat in a courser grind?

@pravculear Месяц назад

now i'm going to have to try this one out for myself.

@the_insomniac919 Месяц назад

You should rename to Sous Vide Science, since that's what it is at this point. Keep up the great work.

@shaqueal9535 Месяц назад

Stakes is the only thing we can agree with well we can have different skills when it comes to beef dough is only one well done

@madness_music_wav Месяц назад

you could work on a fancy auto-vaccum sous vide machine with multiple sectors that folds up or something

@PredatorH2O Месяц назад

Don't you call me a " mid-rare burger" 😡😤 Btw this checks out so it's good to know not to keep trying to get the medium rare burger right myself.

@everia_games Месяц назад

Don't you call me a mid rare burger with your 30 dollar New York strip

@Uldihaa Месяц назад

Because hamburger is ground meat, the texture is already going to be softer than steaks or roasts etc. All the connective tissue is gone. I think a lot of chefs think "medium rare steaks = good so the same would apply to beef in all its forms including ground". At most, I never get less than medium, usually medium well. Getting a proper juicy well done burger can be tricky if you aren't using a sous vide.

@ThatchNetherfold Месяц назад

Yes, to keep it simple, ground meat is also PROCESSED meat, there is no need to add anymore technicality to it other than serving it well done.

@bdubya2443 Месяц назад

@@ThatchNetherfold grind your own meat. Store ground beef is garbage

@hankdog001 Месяц назад

I still prefer a softer burger patty. Pink for me all the way.

@kck9742 Месяц назад

Gross.

@tornader Месяц назад

I have a question for guga. In older videos you said you didn't like cooking thick burgers by sealing them so vide because it squished all the meat together and made it feel more like a meatloaf. I think you also mentioned the displacement method being better for burgers because of that too. Did anything change in your setup that allows you to seal them without that happening anymore?

@convincedquaker 2 дня назад

You can use less vacuum pressure, freeze them partially first, or use sous-vide plastic rings.

@jakedawgwhite88 Месяц назад

I’d have liked to see a 135 145 155 and 160 personally. I bet the medium well would be interesting

@Nick98366 Месяц назад

Do it again without using sous vide....compare the results.

@scottnewman7140 Месяц назад

Guga will your products be available in Canadian Walmarts ?

@brandonw103 Месяц назад

Well done Guga!

@lucascady4992 Месяц назад

Very Clever! 👍

@e21big Месяц назад

There's a burger place nearby I often order for delivery. I enjoy their smashed burgers a lot but then I've made a mistake of ordering their 'regular' which is actually thicker medium rare burger. It got to be the most disgusting thing I ever put in my mouth. A medium rare piece of meat can be nice, a medium rare grouded meat is cat food and also absolutely not safe unless you cook it like you are making a steak tartar (the freshest meat possible, hands-chopped, sear and remove the outside before grounding. Anything less than a well done burger has strong chance of containmination because you've already mixed all the nastiest outside part of the meat into the patties, and mechanically mixing it also enhance the bacterial growth in your meat (god forbid if you keep it in a fridge and serve a week later.) Like how the heck are they even getting their restaurent license. This is all from the FDA, look it up. You shouldn't be allowed to sell your food if you don't even know that much.

@davidtigwell9021 Месяц назад

Rubbish. Grind you own meat like I, and any fine restaurant does. No risk. Fresh from a single cow. The nannies at the FDA hate everything from properly cooked pork and chicken to over easy eggs. They go absolutely apoplectic over oysters. Screw them.

@imnotdavidxnsx Месяц назад

@@davidtigwell9021 ezzackly. Today's meat industry is not the same as your grandmother's. It's largely safe to eat beef as rare as the restaurant is willing to make it. They know how safe their own meat is.

@davidtigwell9021 Месяц назад

@@imnotdavidxnsx Precisely. Sorta makes you wonder about restaurants that refuse to serve burgers the way you want them, doesn't it? (Like Five Guys or Chili's.)

@imnotdavidxnsx Месяц назад

@@davidtigwell9021 That's why I stopped ordering "rare" and now just say "as rare as your chef is willing to make it." If I say that and they say medium well is as low as they'll go...then that's as low as it's probably safe to go. I went to a place yesterday and when I told them that the guy laughed and was like "are you sure? We make our ground beef right here from frozen steaks...we can go as rare as you want." I about died from happiness. Scarfed the whole thing down...and of course feelin just fine today.

@santiagoisai4313 Месяц назад

are this products gonna be avaliable in walmart mexico?????

@chargoesboom6990 Месяц назад

I just order my burgers to be done medium and not dry because I hate it when burgers taste like crumbly shoe leather

@davidrosser995 Месяц назад

Can't wait to see your products at Walmart I'm going to be pissed if they don't have it.😅 Love your channel. P.s I do follow your compadres, Greg, ballistic burgers, and ballistic BBQ. You rock my friend.😊🎉

@DrakeDiablo Месяц назад

This reminds me of a mistake I made when ordering a burger once, this pub near where I worked had a deep fried buffalo burger that I loved but was always overcooked, but they also had a non deep fried version. I accidentally ordered the non fried one online and thinking I was smart had them cook it rare. It was like eating a sponge it was so chewy.

@bluesoverlord Месяц назад

Try Winger’s sauce on your burger. It’s 1 C wing sauce and 1 C brown sugar. Heat to dissolve.

@fufu1327 Месяц назад

When it's done on the grill medium is better bc it has bigger crust and from the crust more is well done and onli inside you have pink medium so it's best for thick burger patty

@MiketheNerdRanger 27 дней назад

Had a bacon burger with not one, but *two* medium rare patties. Didn't even feel like a burger; "cay food on a bun" was the most apt description.

@mikehendrickson3121 Месяц назад

Steaks: Med-Rare Burgers: Medium Guga's Experiments: Well Done

@dfhellraiser4td Месяц назад

Medium rare for a steak is non-negotiable. I think burgers are best at medium if youre cooking them traditionally. I can see how they can be good well done in a sous vide though.

@nightringer9815 28 дней назад

I totally agree with everyone who nlind test the burgers. I tried wellhdone and medium/medium-rare. I always find the well made well-done burgers were more satisfying to eat, the bite texture and layers of taste from cheese, sauce, or whatever are addictively satisfying. I don't understand the medium-rare burgers because the taste became mixed and there's unwanted beefy after taste that I don't like. Well made well-done burger is the best, and not burgers from fast food or canteen.

@danielcruz380 Месяц назад

Damn Guga, didn’t expect those results. Thanks for letting us know brother. But just making sure everyone understands: this only applies to Burgers!

@tcbvlog9578 Месяц назад

Hey guga why not do a experiment with regular ground beef vs homemade ground beef with the best cut of steak to make it medium rare

@riuphane Месяц назад

Done sous vide, I'd agree with you, but where I disagree is in restaurants, for the most part. When they do "well done", it's always over cooked, dry, and flavorless. That said, going medium rare is a little too far for me. A nice medium is great, and I don't mind if it's medium well. At home, I never do medium, because I have the control to make the burgers how I want and can get them juicy and flavorful without an issue. I'm sure if I was getting a burger like what you made I wouldn't complain about well done.

@39zack Месяц назад

by overcooked you mean more than 160F?

@riuphane Месяц назад

@@39zack this is just my opinion, so take it with a grain of salt, I guess... I don't general measure the temperature in a restaurant, but the texture and char is characteristic of being at too high of a temperature for far longer than necessary. Much like with steak, I've found that having good stuff at home has somewhat ruined the experience in public for me (though steak is generally a bigger deal and I have less tolerance/acceptance). Luckily changing the order mitigates a lot of these issues, though some restaurants didn't have good enough ingredients to redeem, no matter the method.

@Dominikmj Месяц назад

Another Guga doozy. Myoglobin is not the "liquid" of the burger. It is just the color. If the juice runs clear, the reason is not, that the Myoglobin-juice "evaporated" - but because the "juice" is still there, but the Myoglobin denatured.

@MasterBlaster3545 Месяц назад

Nothing like the heart still beating when you bite into meat 🤮

@pastawater Месяц назад

have you heard of New School American cheese? I would love to hear your thoughts. American cheese “done right” with proper ingredients. A taste test would be cool to see!

@fhertlein Месяц назад

Mid-rare in a pan or on the grill is going to be way different than this method.

@ferginterplanetaire Месяц назад

Will Guga's merch in Walmart Canada too?

@bluffscomputer Месяц назад

Does it make a difference if it's medium rare by sous vide or grilling? I'm curious as I usually, when given the choice, order medium.

@convincedquaker 2 дня назад

Yes, it does. The beauty of cooking SV is edge-to-edge doneness. So the consistency will always be mushier on a SV M-R burger than a grilled burger.

@RCAReacts Месяц назад

I wanna see their reaction when they are told they preferred a well done burger. Did any of them decide to go rethink their life? 🤣

@A7X-darkrose Месяц назад

There is a typo in the title lol

@bigal480 Месяц назад

in my opinion there isn't

@daijutsi Месяц назад

@@bigal480 med-rare burger no mid-rare

@tttriple Месяц назад

He is talking directly to the burgers!

@DaveDoesLife Месяц назад

More than one!

@wellsdavidj Месяц назад

@@bigal480it say you not your. Not about the doneness lol

@MAJBrett1 Месяц назад

I like both ways and here's my reasoning. Welldone for flavor country, but medium rare for health. Health from a burger you ask? Yes absolutely. For sanity and flavor I follow the specific guga smash burger recipe, but when you over cook your meat you destroy some essential nutrients contained in beef. So about every other burger or so, I ensure I don't destroy its B vitamins, creatine, carnosine, anserine, taurine, K2, retinol, heme iron which can be very temperature sensitive. I also add raw cheddar and skip the bun.

@johnwruddick5902 Месяц назад

when are your kits going to be available in Canadian Walmart's

@dobbygfred8452 Месяц назад

I watch this with envy. My LDL cholesterol is high so not allowed to eat burgers at the moment. Please make more burger videos so at least I can see others enjoying the best beef and bread fusion that is possible!

@aaronsondag8347 4 дня назад

I prefer medium well. Just ever so slight of pink.

@franciscodias8700 Месяц назад

Guga's videos always put a smile on my face, keep up the great work🔥

@ESL_GUS 8 дней назад

What is the additional fat used during the searing process because that pan looks like a river of fat. I just tried this recipe. Cooked them to 160 and seared. There wasn’t no additional fat used and they were dry. What temperature are you? Are you searing at?

@Kenar.E Месяц назад

"I want a burger, not tartare" I'll have you know that tartare burger is amazing.

@BaltaQepure Месяц назад

The only AD i didnt skip 😂

@Yipper64 Месяц назад

reminds me of that "every way to cook a burger" video I watched a while ago *all of them where practically raw in the middle*

@daliOtter Месяц назад

I cook my burgers to medium rare unless I'm doing the smash burgers, they are so thin that by the time you get the milliard effect they are cooked through. I still prefer a thicker burger that is medium rare though.

@user-vo1gd8sc3o 29 дней назад

CATFOOD ON A BUN 😂😂😂

@AngryAlfonse Месяц назад

The issue is with how we define this. When most people say they want a medium/medium-rare burger, they mean they want a FULLY COOKED burger with a slightly pink strip in the center. What you did was sous vide it at medium-rare steak temperature, which left you with wall-to-wall pink and completely RAW burger in the center. I don't even think you could achieve what people are asking for with a medium-rare burger with sous vide given its slow and low cooking. You should try this again, but instead just cook the burgers on the grill normally, and pull some of them off earlier than you normally would, and test 2-3 burgers with slightly different pink strip thicknesses. You'll notice the difference.

@convincedquaker 2 дня назад

His burgers cooked SV were literally medium-rare. Folks are missing the point that this applies to cooking sous vide ONLY.

@ContentTerminator Месяц назад

Always get mine well done when it comes to burgers

@djmidnightwolf 25 дней назад

Made burgers yesterday and they were medium well. Everyone loved them

@sintoxic Месяц назад

I´m glad you could publish your own products but all of your last few videos really feel like ads. You might want to dial it back a bit :) Appreciate the recipes though!

@wowsk8r Месяц назад

Lol y he just put it out so it makes sense he would do this

@Evil_Arthas Месяц назад

See no problem here, man have to move his product, let him be happy

@honinakecheta601 Месяц назад

I just skip past it, that’s why that feature is there.

@paulallerecht9972 Месяц назад

Guga why are your products only available at walmart you should ship worldwide, i am from germany and i would love to buy them

@flonoiisana4647 Месяц назад

Maybe just for the moment, for a start. We'll have to wait, I guess.

@convincedquaker 2 дня назад

Skip the marinade set.

@kevinssmokehouse Месяц назад

I 100% agree! you can have a perfectly juicy burger without it being soggy! While I like my steaks to have some pinkness to them, (sorry folks but I like medium-well doneness in my steaks) I can't abide by a less then well-done burger!

@solascriptura1536 Месяц назад

I used to just thaw/defrost, season and cook my chicken breasts. I learned dry brining from Guga and my wife and I are enjoying our chicken breasts. Great show and great work.

@Majin135 Месяц назад

Step 1: Put Steaks in a juicer Step 2: Freeze dry other steaks Step 3: Rehydrate the Freeze Dried Steaks with the juiced Steaks. Step 4: ???

@JfrogFun Месяц назад

Please Guga, you gotta do an Oyster Sauce video, sous vide, dry age, marinade, compound butter, anything please.

@StreyX Месяц назад

People make that assumption that burgers and steaks should be treated the same because they're meat, but as they has stated in the video: they're structurally different. You have meat and grounded meat.

@greglane501 Месяц назад

That's why i go medium well.

@ReaperChi3f 19 дней назад

Why I don't agree with the video: 1. Sous Vide burgers are a completely different beast and the cooking is totally different than regular fire and grill/pan cooking. 2. If you order burgers from a restaurant or via delivery apps, it is better to order medium rare for 2 reasons: either the restaurant cooks it like a brick if you order well done or, during the delivery the burger keeps cooking and becomes a brick. By ordering medium rare, you will make sure that the serving temp will be the right one. 3. I think medium rare burgers are good, but you need to be sure that the beef is top quality. Cooking raw or raw-ish ground meat is indeed not the ideal health choice. Good experiment, but I actually recommend trying my above suggestions. Love your videos!

@convincedquaker 2 дня назад

SV M-R burgers really are mushy. It's the edge-to-edge doneness.