when you cook with alcoholic products you need to make sure the alcohol evaporates, when you vacuum seal it the alcohol stays there. you should try to make first evaporate the alcohol and then sous-vide cook it
Agreed. A “champagne” reduction would have been a better outcome, this was actually “sparkling wine” being that it comes from California, moot point yes but, reduction IS the way to go!
Guga!! This is a weird request but you should do an experiment to confuse leo and angel. The experiment is to cook 3 steaks. 1 with salt pepper garlic, 1 with salt pepper onion powder, and the last one you can choose how you would like to season it. It would be funny for them to find the control
Hi Guga. Here is a video idea for you. I recently learned that snacks that use MSG sometimes also contain Disodium Inosinate and Disodium Guanylate to enhance the effect of MSG by 20x-30x stronger (for example, Doritos, Pringles, etc). I'm not sure what ratio/blend of MSG, DSI, and DSG is needed, but I'm sure you can find it somewhere. America's Test Kitchen + Kenji Lopez Alt have a video that discusses some of the science behind it. I was thinking the experiment could be this: 1. Steak + SPG (control) 2. Steak + SPG + MSG 3. Steak + SPG + MSG + DSI + DSG Since the MSG, DSI, and DSG has sodium in it, the salt in the SPG might need to be reduced a bit, but it's up to you. Anyways, I hope you give it a shot!
Perhaps for these boozy steak experiments, you'd get better results by cooking the alcohol off first before putting it in the bag. That way you get the flavor of the beer/wine/champagne/etc. without the straight alcohol flavor taking over and ruining everything. You could still do a straight booze 4th steak if you really want the reactions for the content. But I think it'd make for a significantly better eating experience to cook the alcohol off first.
He knew that at one point. Figured out in his first or second booze vid that he needed to cook the alcohol out if he was going to put whiskey (liquor) in the SV bag. This is the first time he's used champagne, but IIRC not the first time he's used wine. It's been awhile though, he might have forgotten the wine lesson and just wanted to see what the champagne would do.
@@Quest723The or more likely he knows but rightly concluded that the visceral negative reaction would be more entertaining & sharable, and that it would drive engagement with tons of people commenting that he should have cooked it out. All in service to the algorithm.
i think he's doing it for the reactions now, cause every alcohol experiment he's concluded it'd have been better if he cooked down the alcohol and he already knows putting extra stuff in the sous vide bag significanly worsens and dilutes flavor
The issue isn't as much about steak being incompatible with champaign as it is about sous vide being incompatible with champaign. You see, basically any time alcohol is used in anything, it gets cooked off. Either in a batter or it's used to deglace a hot pan and so on. But you boil your steaks at only 54 °C and alcohol needs around 78 °C to evaporate, and all that aside, it wouldn't be able to escape from the bag in the first place. So if you sous vide a steak in alcohol, that alcohol stays in and with it those dry, bitter chemical notes that really don't go well with anything. What you could try to do is actually cook the alcohol off before you sous vide, which would likely result in much better steak.
Like I said I his Short, he needs to make a new channel for experiments and consult/collaborate with science type channels. Like chemistry channels or something. But yeah that's exactly what i thought as well, can't boil off in sous vide
The rule whenever cooking with alcohol is to boil off the alcohol first. It's what's done whenever someone makes a whiskey- or wine-based sauce. The compound butter worked because you actually boiled off the alcohol which leaves the more steak-friendly stuff.
Tip for making cheese sauce - if you add a little yellow mustard or mustard powder it makes the whole sauce taste cheesier and especially with pasta it’s great. If you use beer as a base too instead of milk for a cheese sauce it is absolutely incredible
A million thumbs up for taking one for the team on this one. You saved 195,000 people from trying this at home and ruining their steak! If there's ever a Nobel peace prize for "steak", it should go to you guys.
Heyy Guga, here's a video idea. Try freeze drying the pellicles of dry aged steaks and powderize them to make a seasoning, and then use it to season regular steaks!!
That and it's not even hot enough to cook off the alcohol. He should have cooked off the alcohol first then put it in with the steak so it got the flavors of the Champaign without the alcohol taste.
The most basic mistake Guga, that You repeat almost every time. Evaporate alcohol from the booze you're going to use in sous vide, because it won't disappear while cooking in vacuum sealed bag...
Just like the same mistake he did with that cow stomach before not even a taco can't save that tripe if he sous vide it with all it's strong internal organ smell
Guga what is you just marinated the steak (unseasoned) for an hour or two. Dry it off after marinating and then season and either flame thrower or grill to perfection?
Hey Guga, thanks for your great videos. After watching your videos, I have three requests for future videos: - Please try some other cattle breeds than wagyu and American beef. - How do you clean all your pans and other cooking ustensils so they continue to be so shiny ? - Please cook a foie gras in a terrine using sous vide. And yes I'll repeat those requests often. ;)
11:14 it took me until this Mark to realize he cooked it inside a bag. I'm surprised it didn't occur to him while he's cooking it the alcohol does not disperse, I don't remember what the bags properties are but I do know that stuff shouldn't go in.
Please!!! This is an experiment which can change it all: hybrid dry-aged & fat aged steak! First a cut is dry aged for 14 days (+/-) - then it is covered in fat (cocoa butter is my fav, or butter, lard, wagyu fat, etc - maybe with added spices or stuff like kombu) and aged for another 14 to 21 days.
If you do red wine cooking, then you might as well do (especially port and sherry), and brandy and cognac cooking as well. If you have lamb or gamey venison meats - I found that balsamic vinegar in the pan will denature the fat gaminess (plus put sugar -and any salt- into the meat). I can make gamey lamb or goat taste just like a steak - you wouldn't know the difference - unless you saw the small chops. 1 inch balsamic in pan - high heat a llittle simmer - no boiling ! Steak on first side for 2 minutes, and second side to 1 1/2 minutes or so for final cooked status (rare - medium rare etc) - adjust as needed.
Hey GUGA would be great if you made Nigerian SUYA. It is a traditional Nigerian street food with a very distinct seasoning. It’s really great and spicy
I know some wines are used as marinades. Port wine is sometimes used as well......BUT what if you used an expensive port wine (40yr old aged tawny port wine) ? ??
Salty foods experiment! 24hr marinade 4 steaks with 1 control, marinade each steak like: Steak 1 - puree'd artichokes Steak 2 - blended kalamata olives Steak 3 - blended anchovies Steak 4 - dark brewed soy sauce Then finish the seasoning to cook by just adding black pepper and garlic powder for a fair comparison! 😁 which salty food will compliment the steaks best? I think it would be a great idea and I'm sure others would love to see what happens, Guga! 😃 P.S. side experiment: find the most expensive mayonnaise/aioli you can find and do a 30 days dry aged experiment with it. Who knows? 🤷♂️
Campaign is basically fizzy white wine. Since you're losing the carbonation anyway using this method, you should do another test using champaign and white wine compound butters side by side. That side dish is off the hook, BTW.
I can 100% tell Guga is a control freak. 8:28 when the younger guy was reluctantly reading the script while guga was giving him the stare down was such an awkward moment. And what’s with the acting? It’s just steak.
The reason the Champagne sous vide was bitter was because you didn’t cook the alcohol off. As a chef myself, what I would of done is cooked the alcohol off first so your left with just wine. Then sous vide the steak. It would of removed all the bitterness of the alcohol.
I was hesitant at first to put as much seasoning on my steak as you guga. But i gotta say, after trying it.... life changing. Ill never underseason steaks again.
I imagine sous viding it in champagne would actually work out well if you pan-seared the steak first, then used the champagne to deglaze the pan and reduced it down enough to cook off the alcohol, maybe throw in some aromatics while you're at it, and finally add the resulting pan sauce to the bag before you finish cooking the steak sous vide. Then maybe hit it real quick with the flamethrower to crisp the outside back up, and your steak is done!
Here’s an idea: when you sous vide the steak with an alcoholic drink, try to burn off the alcohol first. Example, flambéing /reducing said alcohol, in this case: Red wine. Now after it is reduced, then it will be fit for sous vide. Give it a try👌🏻
Then come in with the secret weapon: Butter of the Gods using wagyu bone marrow ppl here have been calling it Butter of the Titans (not me that named it) 🔥👀🤯
"Champane: Let's face it some people love it and others just hate it" I've never met someone who hate champagne, you may hate the price but there really is a difference compared to other cheaper sparkling wines, the most noticeable, is the lower acidity which makes it more enjoyable.
Here's one to try, I mix a Balsamic vinegar reduction with Braggs Liquid Aminos 50/50. Great on Pork as a baste and/or dipping sauce. It's equally good on Chicken. I buy inexpensive balsamic and reduce it down to a light syrup then add the Braggs Aminos, (which are similar to Soy sauce but a bit stronger and a better flavor I think. particularly good with smoked meats.
Every time you add wine, you must wait for the alcohol to evaporate.. If you cook sous vide, there's no way it can happen, so everything you cook is gonna be extra bitter
The key word here is pair. Champagne pairs well with steak because it is the opposite of savory. You are meant to eat steak and drink champagne and the pairing will keep you going back to both because they taste so unlike each other. Sous viding a steak in champagne is just going to give you a nasty steak as it is not meant to be sweet bitter and tart.
Experiments: Corned Beef Wellington vs Pastrami Wellington Duxelle: Smoked vs Baked vs Freeze Dried vs salt cured Beef Wellington cooked in: Oven vs Deep Frier vs Smoker Seafood Wellington (seafood cooked beforehand): Tuna vs Salmon vs Crawfish vs Crab vs Shrimp vs Cod vs Lobster Poultry Wellington (Poultry cooked beforehand): Chicken vs Turkey vs Duck vs Pheasant Game Wellington (Boar ham): Deer vs Bison vs Ox vs Elk vs Antelope Recipes: Compound Butter: Smoke Butter, Bone Marrow & Beef Tallow, mix thoroughly with Rose Marry, Thyme, Minced Garlic & other herbs, then refrigerate Mashed Potatoes: Slice up a mix of red, gold & russet potatoes. Steam them, then add compound butter & pureed Cauliflower. Mash them, then add peanut oil, chunky/semisolid or liquid white cheese & shredded white cheese. Potato Gravy: melt compound butter, add corn meal & stir. Once thickened, add maple syrup. Steak Glaze: Boil 150 proof or higher Alcohol, add honey, peanut oil, shrimp paste & Maple Syrup. Keep boiling until alcohol has evaporated. Mix in minced garlic, red pepper & Apple Cider Vinegar. Stir thoroughly before it fully cools. Steak: Season with salt & pepper before grilling. Add compound butter while cooking. Apply Glaze after removing from grill. Asparagus: thoroughly cover them with peanut oil, then add salt, black pepper & garlic powder. Melt bacon grease in pan then add the asparagus with Lemon & Lime juice. Sauteed Spinach: Mix bacon grease & peanut oil together in pan, then add minced garlic, spinach, salt, red & black pepper & lemon & Lime juices, mix thoroughly while cooking. 2-layer Cake: Red velvet on the bottom with red velvet icing on all sides. Lemon cake on top with coconut icing
I got a Sous Vide machine a few months back and did my first sous vide steak. Did my standard GRILLED ribeye set (Salt, pepper and garlic salt), but threw it in at 130 for 2 hours. Looked horrid (I knew this going in). Broke out a generic creme brulee torch and got a pretty lackluster crust. PAT IT DRY. WATER IS YOUR ENEMY HERE. Second try after patting down around my cooker's 128 setting, and allowing for a little cook-over from the torch. Perfection. Going to try propane gas next. It's hotter, and can build a crust real quick it seems. Keep me honest here. My chicken though.. Off the absolute HOOK on my first try when shooting for chicken salad. 145 degrees. Juicy white meat. Not chalky, not rubbery, , and SAFE TO EAT... It's either D7 or 7D they call it... IE: ALl your bacteria gets dead, and your food gets good.
Idea for a prank video: have three steaks, season them exactly the same and cook them the same, but act nervous and grossed out when eating one of them to see if it influences the taste testers
I think you can definitely get a nice result cooking steak with champagne, just not inside a vacuum sealed plastic bag for hours without a way for the alcohol to evaporate off
I believe the butter worked because you burned the champagne in the pan and the alcohol evaporated. Maybe if you evaporated the champagne alcohol before pouring it in the sous vide bag could work and the champagne may not fermwnt in the process.
Combine them all make a champagne bone marrow compound butter on a sous vide wagyu steak seasoned with MSG and SPG. Then add the smoke from the cold smoke gun
guga i had an idea that may be interesting for a dry age. Dry age a steak in beef bone broth powder (the stuff used for protein shakes). or just use it for seasoning.
To any Sous vide cookers: I ordered an Iwatani torch head and plan on using Gas One butane fuel canisters. I’ve read online that fuel canisters can explode if the tool is used improperly and/or the canisters are exposed in a hot setting. What precautions would you always take to make sure nothing goes wrong? And where would you put your fuel canisters to make sure they won’t explode?
Guga I have a video idea. Try cooking a massive steak but don’t cook it normally. Sous vide it, pan sear it, fry it, then put onto an open flame. Tell me if you can make a steak using all those in that order
i was watching this video while eating something similar to the side dish, pasta with melted philadelphia cheese spread, bacon and some onion and garlic powder. Some Pecorino cheese on top and I feel like I'm eating alongside them.
Guga, I recommend using cava instead of champagne. Cava is kind of the same thing as champagne but it comes from Catalonia. As a native I can tell you it's miles better and in general it's a stronger and bit more complex than its french counterpart. So hope that you give it a try
Guga you should try all of the different alcohol types as compound butters and see which ones work since the champagne worked as a butter but not as a marinade
Why garlic has to be in every dish maybe by a people from the US , and not a bit but a ton. We in Europe use sometimes garlic, sometimes not, but we don’t poison ourselves with it, and breathe not to mention. Basically everything tase the aame if gatlic is a base
