Тёмный

I’ve been COOKING steaks WRONG all this time? Seriously!? 

Sous Vide Everything
Подписаться 2 млн
Просмотров 1,4 млн
50% 1

We have all been told to always let our steaks come to room temp before cooking it! Today is the ultimate test to see how true this really is. I cooked 6 steaks 3 different methods to find out if this is true or just a myth. Here are the results.
Steak Searing Competition
• Steak Searing Sous Vid...
* Become a MEMBER of SVE *
/ @sousvideeverything
-----------------------------------------------
SUBSCRIBE to This Channel
ru-vid.com...
-----------------------------------------------
Subscribe to my 2nd Channel
ru-vid.com?sub...
-----------------------------------------------
* SVE MERCH *
Shirts: teespring.com/stores/sve
Cups & Boards: www.etsy.com/shop/GugaStuff
-----------------------------------------------
* MAIL TIME Want to send something?
13876 SW 56th Street #128
Miami FL 33175
FOLLOW ME ON
Facebook: / sous-vide-everything
Instagram: / sveverything
*************************************************
THE EQUIPMENT I OFTEN USE IN MOST VIDEOS
* SOUS VIDE EQUIPMENT *
Nise Wave Sous Vide: nise.tech/pages/buywave
Joule Sous Vide Circulator: amzn.to/2Ii6SFy
Anova Precision: amzn.to/2PM1izx
Sous Vide Container: amzn.to/2merrsb
Sous Vide Container Cover: amzn.to/2mbpTxt
My Stove: amzn.to/2DBwP2C
Steak Tray: amzn.to/2Uvoa8Z
Tongs Tweezers: amzn.to/2M6v3Gm
Best Chamber Sealer: amzn.to/2hGHYF8
Cheap Suction Sealer: amzn.to/2mtj1Oi
Chamber Bags: amzn.to/2fpvSzD
Suction Bags: amzn.to/2mXfSUO
Bag Holder: amzn.to/2vjBYp5
Mini Weight: amzn.to/2nF3Q2Q
My Salt: amzn.to/2tofZgN
Pepper Grinder: amzn.to/2BYhNiz
Large Clips: amzn.to/2nsunQP
Stainless Steel Searing Circle Grate: amzn.to/2osFD3y
Grate Inside Container: amzn.to/2pKCxIS (mine is 10x15)
Rack System Lifter: amzn.to/2tMRNDE
Affordable Rack System: amzn.to/326c5Ih
Stainless Rack System: amzn.to/2qu0eAK (Choose the right size for you)
**************************************************
* EVERYTHING I USE in one LINK *
www.amazon.com/shop/sousvidee...
**************************************************
* Prime Steaks by Grand Western Steaks
Their Website: bit.ly/2ConGtC
Use Code "SVE" for 15% Off any purchase, no restrictions!
* For Personal Touch Speak to Rep. Emilio (305)310-0559
F.Y.I. They have picanha, TELL HIM GUGA SENT YOU!
* My SMOKER and STOVE *
Camp Chef WOODWIND: bit.ly/2D893ZC
My Powerful Stove: bit.ly/349pcdn
* TORCHES OPTIONS *
FLAMETHOWER: grillblazer.com/
Small Torch: amzn.to/2BWYvv1
Searzall Torch: amzn.to/2meJLS7
Searzall Head: amzn.to/2mX8Pvl
* SEARING GRATES *
Searing Tray: amzn.to/2DgLAry
Round Elevated Grate: amzn.to/2rgnF54
* MY KNIVES *
Everyday Knives: amzn.to/2Xmi5hp
Chef Knives: amzn.to/2FiEFxb
Strong Knives: amzn.to/2KZs7OW
Fancy Knives: amzn.to/2RmUZSg
* SMOKER AND GRILL *
Best Smoker: amzn.to/2Xht5dm
Smoke Gun: amzn.to/2frGzyO
Smoke Dome: amzn.to/2xAHgj7
Portable Stove: amzn.to/2hqF5VN
Wood Pellets: amzn.to/2mMOR9O
Charcoal Grill: amzn.to/2mXaIbp
Weber Griddle 1/2 Moon: amzn.to/2mehj2S
Cast Iron Griddle Round: amzn.to/2nsi0E7
Heat Resistant Glove: amzn.to/2BFEk3J
* OTHERS *
Blender: amzn.to/2n3IpKx
Cutting & Serving Board: amzn.to/2lTpcrz
Granite Cutting Board: amzn.to/2mMYPb0
Food Grade Gloves: amzn.to/2lTd8H4
Bundt Cake Glass Pan: amzn.to/2mSE25M
Glass Mason Jars 8 Oz.: amzn.to/2mSF6qm
Glass Mason Jars 4 Oz.: amzn.to/2oxtx7Z
Glass 7 Cup with Lid Container Kit: amzn.to/2onMYhB
* VIDEO EQUIPMENT *
Main Camera: amzn.to/2imsWSi
2nd Camera: amzn.to/2ldEOal
Slow Motion Camera: amzn.to/2jTt8J8
Drone: amzn.to/2jSbK7G
Pocket Drone: amzn.to/2Aw0NQZ
Gimbal: amzn.to/2ilc3HU
Main Lens: amzn.to/2AzKumn
Zoom Lens: amzn.to/2BMF7k8
Large Travel Camera: amzn.to/2ntMidD
Microphone: amzn.to/2jVU3UC
Slider: amzn.to/2DeQTnd
Tripod & Fluid Head: amzn.to/2mXhkGs
Voice Over Mic: amzn.to/2n69j1h
Acoustic Isolation: amzn.to/2BVgm9a
* My Music *
share.epidemicsound.com/wJ8n7
* If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-)
* We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
#Steak #SousVide #Recipe

Развлечения

Опубликовано:

 

30 мар 2020

Поделиться:

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист
Посмотреть позже
Комментарии : 1,8 тыс.   
@eboracum
@eboracum 4 года назад
Me under quarantine: "Guess it's time for another frozen TV dinner." Guga under quarantine: "Guess I have to eat these 6 prime steaks myself."
@djflakoelmonstruo9908
@djflakoelmonstruo9908 4 года назад
🤣🤣🤣🤣🤣
@timothyeverson1795
@timothyeverson1795 4 года назад
😂 rip, Angel's in his dorm
@Johnell08
@Johnell08 4 года назад
Lmao
@curtislaketek2952
@curtislaketek2952 4 года назад
I left my mac and cheese out for room temp just isnt the same cooking it that way. Cabinet temp is much better
@coralxanpu
@coralxanpu 3 года назад
@@curtislaketek2952 oh cabniet temp?I use the heat from my iPhone 3
@1219DSmith
@1219DSmith 4 года назад
Every time I sous vide my steaks, I go up to my family and say “I know they don’t look that good right now, but watch this”. Then I proceed to loudly sing the song while searing them on my cast iron skillet.
@jbeargrylls
@jbeargrylls 4 года назад
i gotta do this 😂
@miguelvazquez2239
@miguelvazquez2239 4 года назад
You just won the internet 🏆
@Fluxcapasiter85
@Fluxcapasiter85 4 года назад
Thank god im not alone...
@DeathBYDesign666
@DeathBYDesign666 4 года назад
How do you sing a song with no lyrics though? Dat daa dat daa dat daa doot dootalee doot dootalee doo. Something like that maybe? LOl
@abelsumanas
@abelsumanas 4 года назад
HAHAHA
@Chizmas
@Chizmas 4 года назад
Guga: "I paid good money for these two cameras, so I'm going to use them!"
@arandomhungarian1659
@arandomhungarian1659 4 года назад
I paid for the whole camera so I will use the whole camera!
@erusu7262
@erusu7262 4 года назад
he really had to flex on us like that
@Telvarous
@Telvarous 4 года назад
Every time he swapped between each camera really annoyed me for some reason.
@steezyvigil4892
@steezyvigil4892 3 года назад
@@Telvarous right, so unnecessary
@AverageBass1627
@AverageBass1627 3 года назад
LOL that was my favorite part of the video! I felt like I was two people talking to Guga at once!
@durdurdur3139
@durdurdur3139 4 года назад
Female: why is it so small? Me: i know they don't look that good right now, but watch this. *Searing music intensifies*
@austinligid9626
@austinligid9626 4 года назад
ur pp gets fried by a flamethrower
@jonowee
@jonowee 4 года назад
More shrinkage?
@austinligid9626
@austinligid9626 4 года назад
@@jonowee yes but you get a great crust
@mrmartianman793
@mrmartianman793 4 года назад
austin ligid and thats all that matters
@cha0tykharm0nye
@cha0tykharm0nye 3 года назад
I see it was dry aged for over 35 days
@angryandroid
@angryandroid 4 года назад
RIP Angel, stuck at home while Guga gorges on steaks...
@flatbreadsub
@flatbreadsub 4 года назад
angryandroid you scared the f out of me I thought he died
@georgegutierrez1194
@georgegutierrez1194 4 года назад
It’s maumua that’s missing, angle is in Guga food
@plasmac9
@plasmac9 4 года назад
@@georgegutierrez1194 Angel lives with Guga. Mau Mau doesn't.
@georgegutierrez1194
@georgegutierrez1194 4 года назад
Matthew Silver ok...angle also doesn’t come out on sous vide, he comes out on Guga foods...Mau Mau isbb by the one missing.
@MrKrabs-mb4eg
@MrKrabs-mb4eg 4 года назад
@@georgegutierrez1194 "angle"
@Yumi
@Yumi 4 года назад
Really impressed with the upped production value on your new videos, great work! :)
@dilciaesmeralda3986
@dilciaesmeralda3986 4 года назад
Yeah, the editing has gotten way better over the years and the camera quality is extremely nice. His channels are probably my go to for my meat recipes. Love your siege content btw, we all love you.
@nikhilnikam2939
@nikhilnikam2939 4 года назад
Yumi you are like this stake ♥️♥️♥️
@Markivest
@Markivest 3 года назад
Fruit salad
@larks.
@larks. 3 года назад
Didn’t expect to see you here
@berserknegs8932
@berserknegs8932 3 года назад
yo wtf Yumi you watch these too?
@kozag-realityauditor7075
@kozag-realityauditor7075 4 года назад
This may help partially explain the myth, from an industry professional. In the industry we don't quite raise the Steaks up to room temperature, but we do let them warm up a bit, they get up to around 12-16c while sitting on presentation. The importance of this is much less to do with flavour and allot more to do with safety and Speed. In an À la carte setting we don't have the luxury of always cooking to medium rare, and on a flame grill they cook FAST, so by having a a warmer starting temperature on a particular cut it allows the meat to get up to temperature more quickly. In turn, especially thick cuts tend to have less 'cold' or raw bloody spots right in the centre while the outside is already cooked past 'well done', as well, mentioning speed, when service starts and you get 10-20 orders, you want that food out as quickly as possible and even a few degrees save a minute or so per steak. So yea, idk about cooking at home, never bothered with warming up steaks personally and bacteria tends to cultivate on dense meat like beef on the outside, very little will cultivate internally, so it's perfectly safe to cook from cold or room temperature to get a blue or rare steak if that's your thing.
@mikemartin9833
@mikemartin9833 3 года назад
Kozag, please just remember that this only works for farm raised, commercial meats. Remember to cook wild game fully, I don't wish a tapeworm on anyone.
@kozag-realityauditor7075
@kozag-realityauditor7075 3 года назад
@@mikemartin9833 The channel seems to deal primarily with beef, so I didn't feel the need to specify, but yea, in the interest of preventing anyone reading this info from getting sick, for your own sake, cook game meats till the juices run clear.
@ambjornborjesson5481
@ambjornborjesson5481 3 года назад
wouldn't saus vide be perfect for you guys then? Keeping it at 54C and just crust those suckers up once needed?
@kozag-realityauditor7075
@kozag-realityauditor7075 3 года назад
​ @Ambjörn Börjesson it would be good for a set menu or any type of service where the end result of the steak is pre determined, unfortunately Expectations being what they are, À la carte means we need to be able to serve anything from blue to well done, the sous Vide method doesn't really allow for that sort of 'on the fly' flexibility. Presentation wise too, even at 54c, the inside of a steak over the course of 3 hours of service will eventually turn everything grey, customers can get pretty nasty about not seeing the pink on the inside.
@wowfood7105
@wowfood7105 3 года назад
There's also the issue of waste. A steak in the fridge can still be used the best day or day after etc. The moment you sous vide it's either sold, or it's lost stock. For a preset menu it's perfect. Like a wedding for instance if they want steak as a course you can have everything done perfectly ahead of time. But for a restaurant service you don't want to be throwing away half a dozen steak because it was a slow night.
@215Days
@215Days 3 года назад
Guga is very nice, he spends his own money to run experiments so we don't have to even if we wanted to. I know I do! All the while he's incredibly entertaining without trying hard thanks to his personality.
@MrAcruz2
@MrAcruz2 3 года назад
i just started watching and he's sincerity is refreshing no fake reactions
@T0M_X
@T0M_X 3 года назад
He makes money from youtube
@lefthandluke8923
@lefthandluke8923 3 года назад
@@T0M_X He EARNS money from RU-vid. What's your point?
@T0M_X
@T0M_X 3 года назад
@@lefthandluke8923 he’s not a charitable cause, he eats steak for a living
@lefthandluke8923
@lefthandluke8923 3 года назад
@@T0M_X Well, kind of...He actually cooks food and demonstrates advanced techniques for a living (for free). He's certainly not a non-profit organization, but why would one expect him to be?
@samoflegend738
@samoflegend738 4 года назад
can't help but laugh every time I hear "meat dealer"
@martinslovak9767
@martinslovak9767 4 года назад
Drug dealer. 😂
@falkfink
@falkfink 4 года назад
haha same
@xornedge8204
@xornedge8204 4 года назад
Deal the meat oh yes
@miguelcriado1378
@miguelcriado1378 4 года назад
😂😂
@nycwes1389
@nycwes1389 4 года назад
( ͡° ͜ʖ ͡°)
@DreamRandomMusiq
@DreamRandomMusiq 4 года назад
Imagine guga at the dinner table.... guga - *takes bite* *started to giggle* Everyone else at the table - 👀
@seand3972
@seand3972 4 года назад
🤣🤣🤣🤣🤣
@anything732
@anything732 4 года назад
Pretty sure those steaks put together are worth more than my dinner table
@TheBoorkie
@TheBoorkie 4 года назад
Dude you are literally answering all my questions with these experiments 😅 thx a lot 🙏🏻
@SHAKA-NEU-LU
@SHAKA-NEU-LU 4 года назад
I have to admit. I’ve been checking out your content for a while now. You go thru a lot to produce these vids. Nicely done
@jaredcarelse4102
@jaredcarelse4102 4 года назад
Imagine the cuts the meat dealer keeps for himself
@kevinbenitez8248
@kevinbenitez8248 4 года назад
Jared Carelse don’t get high on your own supply lol
@jaredcarelse4102
@jaredcarelse4102 4 года назад
@@kevinbenitez8248 😂😂😂
@avey3422
@avey3422 4 года назад
Jared Carelse really wasn’t that funny.
@salmarquez3801
@salmarquez3801 4 года назад
Jasper Harding was actually hilarious beyond belief
@ianjohnson7688
@ianjohnson7688 4 года назад
@@salmarquez3801 can confirm, hilarious AF
@talhadeliporsuk5301
@talhadeliporsuk5301 4 года назад
Me: * follows Guga's Steak receipts * * reads title of the video * Me: -.-
@JoseLuis-go6pf
@JoseLuis-go6pf 4 года назад
hahahhahahahahaha same
@WhiteCranK
@WhiteCranK 4 года назад
Yahahaa me too x))
@BakersTuts
@BakersTuts 4 года назад
receipts? or recipes
@Mr.WhiteCat_YT
@Mr.WhiteCat_YT 4 года назад
_Here's your receipt_
@WhiteCranK
@WhiteCranK 4 года назад
@@Mr.WhiteCat_YT Lol your nickname
@0xmaster584
@0xmaster584 4 года назад
Guga eats every steak like it's his first time.
@SMKreitzer1968
@SMKreitzer1968 4 года назад
Nice Guga, I would like to try that experiment! Thanks for doing your part in self isolating and looking after your family. Stay safe!
@otniel4494
@otniel4494 4 года назад
Guga plz keep healthy so that you can entertain us stay safe everyone
@SousVideEverything
@SousVideEverything 4 года назад
otniel rajendra Thank you. You guys too! Keep cooking, I will if you are.
@gussip75
@gussip75 4 года назад
Stay safe. From a fan from Greece 🇬🇷.
@DirtiestPotato
@DirtiestPotato 4 года назад
@@SousVideEverything Research flat Earth, God bless.
@18deadmonkeys
@18deadmonkeys 4 года назад
@@SousVideEverything Can't go out to eat so we're all upping our kitchen game!
@jetah50
@jetah50 4 года назад
@@DirtiestPotato flat earth doesn't exist. there's literally nothing to research because actual research says it's a sphere.
@seversonsgarage
@seversonsgarage 4 года назад
New quarantine drinking game. Take a shot every time he says “everybooddy”
@Excvositorum
@Excvositorum 4 года назад
Double shot every time he says “amazing”
@memyself400
@memyself400 4 года назад
I'd be dead by now
@miguelvazquez2239
@miguelvazquez2239 4 года назад
You’ll get drunk at the second video 🤪
@natalinegloriana3430
@natalinegloriana3430 4 года назад
Or *beautiful* Lol
@HoundXXII
@HoundXXII 4 года назад
Or "tender" "juicy" and "awesome"
@ozy75
@ozy75 4 года назад
Thanks man! Love how you teach us and show us how to use the equipment!
@dutchcruise
@dutchcruise 4 года назад
First time here, was looking for recipes for steak and found your channel.You’re great to watch and you have very interesting techniques. Do you have a Pork shoulder or “Pernil” recipe you can share or post. I would really like to cook one of those on a smaller scale opposed to the portions used typically for holiday gatherings. Losing my fear of the kitchen during quarantine and videos like yours really help out alot. Keep up the fantastic work and stay safe.
@mngardener9257
@mngardener9257 4 года назад
When I'm not doing sous vide or smoking/reverse sear... I cook my cold steaks over high heat on the grill. Keeps the middle nice and rare for me.
@lindseyormsbee
@lindseyormsbee 4 года назад
Bringing them to room temp always makes a more tender steak.
@mngardener9257
@mngardener9257 4 года назад
I use a good quality product and rare/ very med. rare center provides the perfect bite/chew/texture for me. Some prefer a heavy crust, others not. Some people like fall off the bone ribs, I prefer mine with a little tug ;)
@jktronguly
@jktronguly 4 года назад
I don't expect to hear a new song after "watch this!"
@tommymorgan2019
@tommymorgan2019 4 года назад
CGHP TronGuly same
@DMalek
@DMalek 4 года назад
I was thrown off (clearly I was already starting to play the tune in my head).
@dychui
@dychui 4 года назад
We are all like Pavlovs dog waiting for that song !!
@dychui
@dychui 4 года назад
Oh it’s okay, in the same video our beloved song plays later !
@therealslimaddy
@therealslimaddy 4 года назад
Yeah
@bitchsaywhat1139
@bitchsaywhat1139 4 года назад
I love your channel! Teaching me a lot & food always looks great 🤤
@ShaunOligo
@ShaunOligo 3 года назад
The only reason (in my experience) for having your steak on room temperature before cooking it is if you're doing a busy service in a professional kitchen, it actually does cooks quicker and if that time difference is as insignificant as 30 seconds, that's still some precious time for a busy service and busy means at least 200+ covers impatiently waiting for their food. So room temp or no? At home? NO. In a busy service serving hungry people while cooking multiple items at a time? YES. AWESOME video! Love it!
@-EchoesIntoEternity-
@-EchoesIntoEternity- 4 года назад
Guga: self quarantine 🤔.... 6 wagyu steak all for myself! 😈
@vierriryan5922
@vierriryan5922 4 года назад
Its prime not a wagyu
@-EchoesIntoEternity-
@-EchoesIntoEternity- 4 года назад
@@vierriryan5922 thats beside the point.
@gravemind3590
@gravemind3590 4 года назад
6 uygaw steaks.
@andremoss4327
@andremoss4327 4 года назад
Momos behind the camera
@zwei2576
@zwei2576 4 года назад
Picanha*
@ferrjar
@ferrjar 4 года назад
If both steaks taste the same, then the juices the steak loses when left at room temperature don’t matter!!! Great video as usual!!! 👍🏼
@andrewxu8611
@andrewxu8611 4 года назад
With that tiny amount of loss, like a table spoon of lost juice, you can hardly tell the different. Plus, that butter basting adds juice and flavor back into the steak, so yeah. No difference
@JASONXMARIELA
@JASONXMARIELA 4 года назад
That just goes back to not having to leave the steaks out in the first place. A plus is a plus regardless. I want steak!
@ausuyucayeque
@ausuyucayeque 4 года назад
Nicely done. And thanks for the tips!!!!
@thinhcao10
@thinhcao10 4 года назад
Liking this new content format, good stuff Guga!
@martinslovak9767
@martinslovak9767 4 года назад
Meat dealer is working also in coronavirus times? I want him. 😂
@gravemind3590
@gravemind3590 4 года назад
I bet sales are even better right now.
@martinslovak9767
@martinslovak9767 4 года назад
@@gravemind3590 Maybe. 😉
@legm8034
@legm8034 4 года назад
Meat dealer froze his meats after watching gugas experiment
@martinslovak9767
@martinslovak9767 4 года назад
@Tyler Leyden 👍
@martinslovak9767
@martinslovak9767 4 года назад
@@legm8034 😂😂😂
@s3tTz
@s3tTz 4 года назад
I was thinking to myself this morning, “Guga hasn’t pulled out the flamethrower in a while...”
@panicosvassiliades3574
@panicosvassiliades3574 4 года назад
Ofc u did bud
@punishedsneed
@punishedsneed 4 года назад
@@panicosvassiliades3574 No jokes allowed. No fun. Everything is 100% serious. Seriously, stop being a killjoy. Let people have fun.
@wwfgumby
@wwfgumby 4 года назад
Love your videos, thanks from Australia.
@TxBassMan31
@TxBassMan31 4 года назад
Thanks for this video. I have always wondered about this. I absolutely love your videos! Stay safe! :)
@retrofritter7439
@retrofritter7439 4 года назад
I leave for a month and my man's out here with a full graphics department. Your move, Chef John...
@Pule4ka
@Pule4ka 4 года назад
But on the last episode with pan searing those steaks look different. The one which is room temp looks evenly cooked inside, fridge temperature steak shows kind of more rare line in the middle...
@jackparker4728
@jackparker4728 4 года назад
But they taste the eame
@FreeDreamStudios
@FreeDreamStudios 4 года назад
Vladimir K exactly
@VansGoodEats
@VansGoodEats 4 года назад
Yeah guga is wrong to say that it's a myth. There's are many different reasons and methods to do things. He simply doesn't get the point. You would never bring something up to temp when your sous viding or reverse searing anyway. 🙄
@Pule4ka
@Pule4ka 4 года назад
Jack Parker I just told what I’ve seen, cannot judge the taste on video :)
@justdaniel8239
@justdaniel8239 4 года назад
@@VansGoodEats he also cooked in a pan? What else should he have done?
@adamstoy
@adamstoy 4 года назад
Hi Guga, great video.. I don't know if the searing song is as good as the previous one but time will tell.
@Baladhya
@Baladhya 4 года назад
Guga, you are a good man! Thank you for isolating yourself for the benefit of others! Blessings to you and your family from Vancouver, CANADA!
@ryanholloway518
@ryanholloway518 4 года назад
The reason I was always told to let the steaks sit out is to allow for more even cooking because if you are cooking hot and fast with a cold steak the middle wont get cooked enough before the outside burns.
@maluatuavene9921
@maluatuavene9921 4 года назад
That's exactly correct. A lot of people don't reduce the temperature and butter baste. They go max heat all the way through for maximum crust and char. If you do that with a steak straight from fridge you're more likely to get banding. Obviously, anything that slows the cooking process down (ie. sou vide, reverse sear, reducing temperature and basting) means leaving the steak out is unnecessary.
@Destamoon
@Destamoon 3 года назад
@@maluatuavene9921 What do you mean by banding?
@maluatuavene9921
@maluatuavene9921 3 года назад
@@Destamoon when you have distinct bands of different colours of cooked meat. If you cook a rare steak for instance you might have a grey band towards the outside, a pink band nexr to it and a red band in the middle. It's like the steak is made from layers of stripes.
@Destamoon
@Destamoon 3 года назад
@@maluatuavene9921 So cooking it fast = more banding while slower methods = less banding?
@maluatuavene9921
@maluatuavene9921 3 года назад
@@Destamoon yes, exactly.
@XykoZ
@XykoZ 4 года назад
You should split your side dishes out into their own videos, or as a feature. I always end up losing them being in the middle of random videos.
@justinb9271
@justinb9271 4 года назад
Thank you. Great info. Great enthusiasm
@westonfike9365
@westonfike9365 4 года назад
Guga! You’re awesome. Following your steak instructions I’ve now got the belt for best steaks in the family. Thanks for everything from Kentucky!
@ToddSmith72
@ToddSmith72 2 года назад
If you look at the two steaks in your reverse sear, the room temp steak doesn't seem to have the grey band that the fridge steak does. My understanding of letting the steaks come to room temperature is that it supports the maillard reactions moreso than a cold steak. It is irrelevant in souse vide because the meat comes up to temp slowly, though as you know, sous vide meat is harder to brown without butter which I think is probably related. I've noticed the difference in cooking steaks directly on the grill. Cold steaks don't seem to get as good of color when they go on cold as a room temp steak does. I don't think your experiments were able to test that because of the use of butter which browns beautifully on its own. Thanks! Love your videos on both channels! I've learned a ton!
@aaqibali692
@aaqibali692 4 года назад
My favourite Guga quote: Let's do et.
@guiagaston7273
@guiagaston7273 4 года назад
Let's put it into the oooooowen
@radbug
@radbug 4 года назад
i was reading this post at the exact same moment as having this thought lol
@stuartbrock7586
@stuartbrock7586 4 года назад
You are the greatest Guga. Thank you for running all the experiments. And thank you for all the well wishes. Wishing the best for you, your friends and your family as well. Take care my friend :)
@leonardkosmalski6999
@leonardkosmalski6999 3 года назад
Love your videos,you sir are worthy of a general!!
@morrow1995
@morrow1995 4 года назад
I used my grill gun to sear an 11 pound Sous Vide T-bone steak. Everyone loved the steak and especially the crust.
@max23687
@max23687 4 года назад
Guga: * takes bite of steak* * drops fork on plate* " mmmmm.....it's so gud evrbody"
@alsteiner7602
@alsteiner7602 2 года назад
I love his enthusiasm
@GreenMan-em2jd
@GreenMan-em2jd 4 года назад
I would like to see this test like your usual tests. I feel like when someone knows the test in advance then they get different results than a blind test. Stay healthy Guga!
@sirwilliammusic3999
@sirwilliammusic3999 4 года назад
Bro I'm happy you made this video, so many myths restaurant chefs tell you. When you can make some badass shit at home. Love you brotha
@MikeMike_409
@MikeMike_409 4 года назад
Guga sounds like Winnie The Pooh whenever he eats honey lol
@felixpetzold1247
@felixpetzold1247 4 года назад
Looks like Winnie too...
@VeryEvilGM
@VeryEvilGM 4 года назад
I'd watch Winnie movie where Guga is starring, and there's steak instead of honey.
@SiefausOsna
@SiefausOsna 4 года назад
@@VeryEvilGM not funny
@renegade1234576
@renegade1234576 4 года назад
Lmfao the little giggle right after he takes a bite is exactly like Pooh!
@renegade1234576
@renegade1234576 4 года назад
@@SiefausOsna communist bootlicker
@chloetortal3504
@chloetortal3504 4 года назад
Guga’s experiments makes me feel like im taking an online lab class
@kiopaa83
@kiopaa83 4 года назад
His giggle at 9:15 after that first bite on the reverse sear, lol! I do that when I do something I love!
@gregorydocenko4019
@gregorydocenko4019 2 года назад
Thank You!!!!! Very Helpful!!!! Presentation is direct and honest!!!! To the point. I just but a Sous Vide with container and rack. I am so exited to start cooking this way. This seems to be the best fail safe method of cooking. Bought bags with a pump(cheaper) Anova Sous Vide is the best one to get. Now looking for a flame torch.
@fyren13gaming
@fyren13gaming 4 года назад
Looking at the pan fried, the one kept in the fridge does look slightly rarer than the one that got left out
@lori777p
@lori777p 4 года назад
The way he keeps looking from left to right, so that we have the feeling of like two ppl talking for the 2 different steaks each time... caught me offguard, I´m laughing so hard right now xd
@zachcrawford539
@zachcrawford539 4 года назад
Thank you for this info!
@ARMYStrongHOOAH17
@ARMYStrongHOOAH17 3 года назад
Just learned something new. Thanks for the info.
@sirdigzalot2976
@sirdigzalot2976 4 года назад
Drinking game! Every time Guga says “everybody”, take a drink!
@pratasmuggler6940
@pratasmuggler6940 4 года назад
my whole life has been destroyed. when searing the steaks, guga didnt have the usual searing music. one of the biggest sins guga has committed😔(for the sous vide steaks)
@SousVideEverything
@SousVideEverything 4 года назад
Pratasmuggler 69 keep watching!!! I got your back! 😉
@MatthewClise
@MatthewClise 4 года назад
I live for the searing music
@phy_
@phy_ 4 года назад
Sous Vide Everything Guga still came thru for the second sear 😭🙏🏻
@GOBbluthagain
@GOBbluthagain 4 года назад
I agree... I miss the original searing music ...
@ThePdxster
@ThePdxster 4 года назад
Another good test, thanks!
@dcouwlier
@dcouwlier 4 года назад
Guga, watching this channel for about 8 months now. I bought my sous vide after the first week of watching. I’ve tried so many of your recipes now. You’ve turned me into a steak snob. Thank you
@RustyDust101
@RustyDust101 4 года назад
"I know, they don't look that good right now, but watch this..." Me: starts headbanging in a Pavlovian dog reflex... First set of steaks, music doesn't change... Noooooooooooooo, Guga, why did you do that?!? :D
@dannychan563
@dannychan563 4 года назад
Guga: refuses to leave steak at room temperature for more than 2 hours because bacteria doubles every 20 mins between 40-140 degrees. Also Guga : let me cook this at 135 degrees for two and a half hours
@chadgilbert8612
@chadgilbert8612 4 года назад
Yeah, the guidelines are written by absolutists. Based on bacteria being killed off pretty quickly at 140, but in reality, they will die at a lower temp given more time. There is a great explanation in Alton Brown's "Immersion Therapy" Season 15, episode 3.
@JohannVF
@JohannVF 4 года назад
135 for two and a half hours = pasteurization.
@chadgilbert8612
@chadgilbert8612 4 года назад
@@JohannVF Thanks Johann
@JASONXMARIELA
@JASONXMARIELA 4 года назад
Another person trying to find something wrong to feel better about themselves. Get educated. Uncooked meat just sitting there in those temps will grow bacteria. Meat being cooked it's a whole other story
@nota4688
@nota4688 4 года назад
Chad Gilbert uhhh yeah no
@lindap.p.1337
@lindap.p.1337 3 года назад
This is a great video, thanks!
@SirDannerz
@SirDannerz 4 года назад
This was a bit of a surprise but thanks for the video, definitely learned something today!
@markbuckallew4689
@markbuckallew4689 3 года назад
I can't believe all the self-described professionals who are saying that "searing meat" does nothing for flavor and it's only for looks?? "Searing meat" in my mother's generation was done because they thought it "sealed in the juices".... which it doesn't.....the purpose of "searing meat" is to create flavor (and in some cases to make the meat "look" appetizing). The most important thing with any meat is to cook it as slow as possible, if you want it to be tender! Sear it on the hot side of your grill and then move it to the warm side to actually cook it.....
@draydan7676
@draydan7676 3 года назад
@Mark Buckallew Searing meat does , in fact, impact the taste in some shape. Searing the meat creates a maillard reaction, which is a chemical reaction between amino acids and reducing sugars, which does give it's own distinctive flavor, bread, steaks cookies and a lot of other foods have that type of reaction. this is not only based on my 10 years of experience cooking , but also based on wikipedia. Cooking the meat slowly does give amazing results in terms of tenderness, i'd also highly recommend putting in aromatics such as a crushed garlic clove, branches of thyme or a partial branch of rosemary and basting the steak during it's slow cooking in butter, this will improve the flavor drastically!
@jamesellsworth9673
@jamesellsworth9673 4 года назад
Another interesting experiment that lets us draw several conclusions: reverse pan sear; sous vide--as well as the room temp vs. fresh from the meat drawer test.
@philiptornelli3477
@philiptornelli3477 4 года назад
Great show. Stay safe Guda!
@BlakeaTube
@BlakeaTube 4 года назад
Love your videos but I tried the same experiment and my family sided with the the room temp steaks. Cheers and keep the great videos coming!
@shylacooper6891
@shylacooper6891 4 года назад
The way that Guga changes the camera Everytime he talks while eating the steaks urks me for some reason
@meowfieeee
@meowfieeee 4 года назад
lmao I was searching for this comment
@K0RIEDAWAY
@K0RIEDAWAY 4 года назад
Guga really found a reason to eat six steaks, king
@landonreekstin2617
@landonreekstin2617 3 года назад
make a compilation of the top 10 (or whatever number works best) steaks you've made on the channel!
@ethanspivey1490
@ethanspivey1490 4 года назад
@Guga I’m excited to hear Blue on Black as your searing music! Keep on cooking bro. 🤘🏻🤘🏻
@EEE80
@EEE80 4 года назад
Guga dont forget to put celsious aswell. You have large audience outside the US
@michaelkartman3543
@michaelkartman3543 4 года назад
In sure you can do the math, lol
@crxzy.-8824
@crxzy.-8824 4 года назад
@@michaelkartman3543 im sure yall can use a normal measuring like Celsius
@POTATOEH81
@POTATOEH81 4 года назад
@@michaelkartman3543 I'm sure y'all can do the math too , especially since y'all the minority
@otobakashvili705
@otobakashvili705 4 года назад
owned
@EEE80
@EEE80 4 года назад
@@michaelkartman3543 bet you can't ;)
@jessepenttila2115
@jessepenttila2115 4 года назад
Hey Guga, the ''myth'' about letting your steaks come to room temperature is actually true, but only when you dont have high end equipment like yours, when you use a thinner/cheaper pan while pan searing that doesnt have as good heat conduction you are going to lose alot of heat in the pan and hence dont get that beautifull crust you are looking for. Hope you understood what im going after :)
@ccbowers
@ccbowers 4 года назад
The dryness of the meat is far more important. Much more heat is lost to evaporate the surface water than to bring any surface steak to browning temperature. This is even more important with thinner pans
@cavemantero
@cavemantero 4 года назад
in other words...don't cook a steak in a cheap af pan..cast iron skillets are not expensive
@ccbowers
@ccbowers 4 года назад
@@cavemantero Agreed. Cheap pans make no sense. I mean, if you're cooking steaks that cost more than your pan, you are being penny foolish in skimping on the pan that lasts years.
@draydan7676
@draydan7676 3 года назад
@@ccbowers Not only that, but an iron skillet can have so many good uses, such as searing your roasts before slow cooking them, or searing sausages
@TheSuppressFurry
@TheSuppressFurry 3 года назад
@@draydan7676 or smacking somebody with one, Tried it with a cheap pan once and it just doesn't give you the same feeling at contact, also the handle broke off.
@timscully2045
@timscully2045 3 года назад
Thank you. I'm new at trying to cook a good steak and you have really helped. peace
@1tinac
@1tinac 3 года назад
I read the ATK said the same as you. There is no need to bring to room temp. Thanks for you hard work.
@johnkwok8706
@johnkwok8706 4 года назад
“Talking about” > “Speaking of”
@Capoiera07
@Capoiera07 4 года назад
Good to see the flamethrower back in action. I miss that thing.
@kmc5465
@kmc5465 3 года назад
I love the part of the " i know it doesnt look good right now , but watch this " 😂😂
@jdgower1
@jdgower1 3 года назад
Great video! I do all my steaks on the hottest grate of my grill, and my family has learned to get mad at me if I don't take my steaks straight from the freezer to the grill. That said, I typically season my steaks before freezing them so that the seasoning 'sticks'. Also, I don't usually use Grade A or Prime meat, because I have found that you can still make some really good food with cheaper ingredients - it's all in how you cook it.
@Irish_Mike_NYC
@Irish_Mike_NYC 3 года назад
I was out shoveling snow all day, didn’t have time to defrost my frozen dry aged strip steak so I sous vide it from frozen & it was delicious, cooked perfectly! I’m so excited that I don’t have to spend all that time defrosting & waiting for steak to come to room temperature, I can go from freezer to plate in an hour & 15 min now! 🥩
@alfxnz0
@alfxnz0 4 года назад
when i read title of this video in my notifications i started to doubt my entire existence
@MrArtVein
@MrArtVein 4 года назад
Guga, your food shots belong on television commercials. I'm over here salivating
@noamharari2409
@noamharari2409 4 года назад
One of your bests. Keep safe and healthy
@stevenhaas9622
@stevenhaas9622 4 года назад
it's not a myth. look at the color of the last two steaks. The fridge steak is clearly a deeper shade of red (i.e. cooked to a lower internal temperature) that the room temp steak despite having been cooked the same amount of time.
@gnarface3831
@gnarface3831 4 года назад
I was just going to say this
@BlackCelticsFan
@BlackCelticsFan 4 года назад
They were cooked to the same internal temp, not necessarily the same amount of time.
@MrMannie1524
@MrMannie1524 4 года назад
He's not judging a book by its cover, he's judging by the taste and texture.
@Llllillilililililillll
@Llllillilililililillll 4 года назад
2:08 *also "cooks" brisket at 131 F for a month* ....
@Jonesy3737
@Jonesy3737 4 года назад
I noticed on the last steak the fridge temp one looked a bit better. Is was more red than the room temp steak. Also digging the new music
@TrentJordan7
@TrentJordan7 4 года назад
"I don't even know how to react" exactly how it should be, completely authentic reactions.
@jonathancarrion3982
@jonathancarrion3982 4 года назад
Huge difference when cooked on Weber directly on the fire
@Jmonty580
@Jmonty580 4 года назад
When you use your flame thrower or searzall have you ever considered using map gas? the flame is a lot hotter, i would think you would get a better crust. Might be worth doing a comparison.
@rizaslifestyle5824
@rizaslifestyle5824 2 года назад
Really impressed what u cook Mr. Chef.. I love the way u cook..
@ethomson0
@ethomson0 4 года назад
Howdy! Thanks so much for testing this. My gut told me that this myth was BS!
@kaypee1972
@kaypee1972 4 года назад
I see, you’re not that generous with your kitchen paper towels anymore 😀
@esbentronstrm4154
@esbentronstrm4154 4 года назад
The reason why you want Them at room temp is this If you want a good Sear on you steak a fridge cold steak will steal the heat from the pan and it will require more heat If at room temp the chance of you getting a Nice sear is higher this has nothing to do with taste but at what pase it Can be done With a room temp steak the chance of a Nice crust is higher than a cold one guga you should know this From a chef from Denmark
@SethPortland
@SethPortland 2 года назад
This is the first time I've ever heard of this, and I've never seen a steak cool down a pan so much that it hurt the sear. Everyone has a different answer, which is more of a reason to call it a Myth.
@gabrielbiggs4305
@gabrielbiggs4305 3 года назад
This guy is awesome! He covers every avenue of steaks!
@EJGentleman
@EJGentleman 3 года назад
Love it . Try doing your steak on Pit Barrel Smoker than quick sear.
@viktorgajdosik3502
@viktorgajdosik3502 4 года назад
6:22 "It's juicy, tender, perfect the way you should be." - Guga
@TheRealHaloLover
@TheRealHaloLover 4 года назад
7:08 👀
@lustic7775
@lustic7775 4 года назад
@@TheRealHaloLover *hol up*
@mikebell2112
@mikebell2112 4 года назад
Maybe try salting them to dry brine while coming up to room temperature.
@jameshobbs
@jameshobbs 4 года назад
Salt them and air dry in the fridge for 24 hours. Cook right out of the fridge any method.
@hectork-l9670
@hectork-l9670 4 года назад
@@jameshobbs For them to air dry in the fridge they have to be exposed, right? I am afraid to do this, because as far as I know exposed foods are a bacteria-party in the fridge.
@jameshobbs
@jameshobbs 4 года назад
@@hectork-l9670 yes, exposed. Bacterial growth is a function of time and temperature. Properly maintain the temp. This is how it's done.
@BigMTBrain
@BigMTBrain 4 года назад
Great info! From now on, straight from refrigerator to pan.
@justicewilson589
@justicewilson589 4 года назад
Guga thats for the message on Covid 19. I love watching your videos!
Далее
I gave a FOOD EXPERT my craziest steak!
13:54
Просмотров 3,4 млн
When You Get Ran Over By A Car...
00:15
Просмотров 3,4 млн
I tried BAKING SODA on $1 Steak and this happened!
14:15
Why I love and hate sous vide!
11:04
Просмотров 872 тыс.
Gordon Ramsay SCHOOLS me on Burgers!
9:27
Просмотров 1,4 млн
Why this STEAK is better than Wagyu!
8:47
Просмотров 3,9 млн
I Cooked 100 Years of Steaks
35:00
Просмотров 3,8 млн