4:50 Guga shows the devil's sign again. This is not his first time and I notice it every now and then. Sold soul, everyone who grows on youtube is like that. He may think it's nothing serious, but he's just a pawn in this whole game.
@@mach2223 We usually buy beans already smashed, so it’s just a matter of spreading them on the bread, topping them with cheese and getting that cheese melted. Chorizo is another popular topping, but bread, beans and cheese are the only three things needed for it to be considered a mollete.
@@joaquin.gc17 Buying smashed beans? lol Get a kilo of beans into a pressure cooker and you'll have 4 to 4 1/2 litre containers of beans. You can freeze them and cook them in any way you please. Waking up at 4 AM for breakfast? fts
I think it changes depending on channel. They switch when they're outdoors and have the windows behind them. Knife wall? They're almost always like this.
There's a wine sauce that's been served at Nobel Prize banquets, which is a reduction of red wine, port wine, chicken stock, beef stock, and a variety of aromatics and spices. You should try making your own version of it.
My old recipe for wine sauce 2 bottles of wine Open one bottle of wine and pour yourself a glass 1 onion Chop onion Drink more wine 1 stick of butter Drink more wine Open second bottle of wine Forget what you were done
Did anybody else notice that the side dish magically changed shape? At about 6:02, they say they're going to eat it, then the camera cuts to Angel saying, "I'm down". Then, you see the side dish again, and all the bread has changed shape to be narrower and longer. They must have had to re-film it. Just kind of interesting.
4:50 Guga shows the devil's sign again. This is not his first time and I notice it every now and then. Sold soul, everyone who grows on youtube is like that. He may think it's nothing serious, but he's just a pawn in this whole game.
What I learned from Glen and friends cooking: try white wine! As Glen pointed out: the tannin in the red wine will "mask" the beef aroma, while the white wine rather enhances it. Plus: he often uses marmite in his sauces for beef. And a friend from England now brought me some. Need to try that, too. Greetings from the far north of Germany!
Sorry.. But Red Wines are the BEST, for slow-cooker Pot-Roasts. Hands Down, its not even Close. Also, take a sip of a Dry Red Wine, while eating a steak. Its makes the steak taste much better... and the steak also seem to make the wine taste better too. Its a magical thing. I never used to like wine much, until I had that experience. Then, having gained a much more open mind to wines... I started tasting other types of wines. Sherry, is one of my favorites to make Sherry mushrooms with... and its great to drink too (very sweet.. but also, very high alcohol content... for such a sweet tasting wine. Most sweet wines, are very low alcohol percentages) White wines, are good for Chicken, and Fish. Things were you dont want as heavy of a taste, to be imparted into the meat. That said, Marsala wine is a light colored wine, that has a very potent flavor profile... and is amazing in "Marsala Chicken".
@@tommj4365 Yes! Actually, I'm making liquer from green walnuts. And found 3 variations for simple sirup: sugar/water 1+1; sugar/water 2+1 and sugar/white wine 1+1. Gonna try all three. I think it's amazing how "simple" additions to some recipes can be so different, when you just read through enough recipes ;-)
4:50 Guga shows the devil's sign again. This is not his first time and I notice it every now and then. Sold soul, everyone who grows on youtube is like that. He may think it's nothing serious, but he's just a pawn in this whole game.
Guga and “it’s simple and easy to make” usually is laughable. But…that wine and butter reduction actually looks simple AF and I’m gonna try tonight with my steak. Wish Guga would answer this though, which type of red wine would be best? My guess is a Cab or Italian red??
4:50 Guga shows the devil's sign again. This is not his first time and I notice it every now and then. Sold soul, everyone who grows on youtube is like that. He may think it's nothing serious, but he's just a pawn in this whole game.
What i learned after watching Guga for years... every way of cooking steak is the best and theres no better way 100%. every side dish is so simple to make that there is no other side dish easier to make
For what it's worth, you really can't burn off all the alcohol. There will always be some left, in trace amounts, unless there is absolutely no liquid left. That's just chemistry for those worried about alcohol consumption.
Guga is honestly right. Everything is simple to do. What's not simple is having all the ingredients and equipment /tools to make them 😢 or maybe I'm just broke😂
This reminds me of the Tuscan beef stew Peposo which is definitely something you should make sometime. Just cube up a few pounds of chuck or sirloin, salt up the cubes, sear in batches, deglaze with several ounces of Chianti, fresh crack about a half a tablespoon black pepper per pound of meat, add that and a few cloves of garlic to the wine while deglazing, add the meat back in, add Chianti to cover, simmer for 2-3 hours, until meat is fork tender. Serve with fresh bread or over polenta. It tastes WAAAAY too good for how easy it is.
Create the exact same steak as the middle one. The only difference this time, is do the wine reduction in the pan you just seared your steak in, while the steak rests. Letting the wine deglaze that glorious maillard reaction into the sauce. This is my favourite steak. :)
Try incorporating beefstock in the the red wine reduction. Also try reducing the wine together with come some shallots and tomatos to take out the edge of bitternes the wine.
Even just watching it early enough I think plenty of us could call it before it even gets to the taste test. To be fair though, the wine reduction + butter is what I use to make my sauteed mushroom, adding a bit of diced garlic and onion/chives, caramelized before adding the sauce. I got a lot of people addicted to it.
Ok... I used to make "purple roast." You know, the dreaded sirloin tip roast? In a blender, mix all the usual stuff... onions, garlic, herbs, etc., then add a "bottle" of red wine until you get a thick marinade. Unseal the loin and "pet dry," as Guga says, and put in a turkey pan, or whatever appropriate container you need. Add the marinade over the roast/loin and let rest for up to 20-24 hours, rolling over every couple hours to keep moist. Remove from marinade, scrape off paste/marinade. SPG and rest, sear off in scorching hot pan and return to marinade. Put in oven uncovered at 350°F for one hour. (Lets alcohol evaporate.) Add potatoes, carrots, and onions, cover and return to oven for 1-2 hours (depends on size and desired "doneness."). Remove roast and veggies, and cover to let rest. Make cornstarch gravy from pan scrapings. (Don't forget butter to add flavor and gloss to gravy!) Slice and serve. Easy Sunday dinner for large family. Inexpensive. Tasty. Now, Guga. Let's see you make it even better.
4:50 Guga shows the devil's sign again. This is not his first time and I notice it every now and then. Sold soul, everyone who grows on youtube is like that. He may think it's nothing serious, but he's just a pawn in this whole game.
Hey yeah, reduce the wine and you don't need the first part to take away alcohol. The reduce part will do it easy. Remember kids, alcohol evaporates at 70°C (so in ret_ar_d mesure it's 158° F ). And reducing the sauce is just : aka => get ride of the water. *just to be sure, water evaporates at 100°C (so 212 °F for special people mesures).* So by getting rid of the water, you'll also get rid of the alcohol => no need to take time to get ride of the alcool, the reduce wine part will do it
I made some outside skirt steaks today and my daughter asked “Dad do you think you cook steaks better than Guga?” Obviously I had to respond that I do not Only to have my wife pipe up and say that she think I do cook steaks better than Guga, mostly because I cook them to her preferred doneness and with the garnishes she likes and prefers. Hey I was happy because in the end all the steaks were gone and although I had a good serving I was left wanting more. I will say that were it not for Guga some 5 or six years ago I would not have been making these many steaks for the family. They really enjoy and look forward to it. Thanks Guga And once again if you want to come over to Naples Guga let me know and we can do a cook out. I’ll provide all the cuts of beef and the sides.
So now add some depth to that sauce next time. Sauté some shallots and garlic, then add the wine, maybe a sprig of thyme, reduce. Then strain it all back into a pot. Add the butter, seasoning, reduce to the consistency you want. Also better if you do this with beef fond in a pan.
i've always wondered why in almost all cooking shows that whenever they use wine they never say what kind of wine they are using. it's always red or white never merlot, cabernet, chardonnay, sav. blanc.
I know it was technically already done, but it would be neat to see how the two wine experiments compare to the wine compound butter from one of the other videos.
This reminds me of a Syrian dish that I am obsessed with called, “Kabab Karaz”. Meatballs, or Kebab, made with a sweet and sour cherry sauce. Worth a try if you can find a recipe for it and maybe do an experiment with Steak!
Marinating them in the wine as it is is really good. Just don't sous-vide them in the wine without boiling out the alcohol. Alcohol tenderizes the meat really well. Try the same thing, but compare it with porto wine as a reduction.
Should have cooked one sous vide with the red wine reduction. I was 100% sure the pure wine one would taste weird. If you do not vaporize the alcohol, it will taste too strong.
great video as always guga I'm sorry if you already done this but I am too lazy to scroll all of your videos on all of your channels. how about this experiment 1: control (as usual) 2: marinate with coconut milk 3: marinate with coconut water
