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I overloaded my steaks with UMAMI to make them better! 

Sous Vide Everything
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Umami is something we all love, even if you don't know what it is, you love it. Umami is a taste we all crave for.
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23 сен 2022

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Комментарии : 523   
@KingBjord
@KingBjord Год назад
I still want to see a "Beat the Control Steak Showdown" where you make all the steaks that beat the control and see which is king of all the steaks
@fieryeasy
@fieryeasy Год назад
This is a great idea!
@ak-ee1qv
@ak-ee1qv Год назад
This would be so fun
@slypherthedragon
@slypherthedragon Год назад
We gotta work together to like this one so guga sees it, get to work ladies and gentlemen
@chrisheck9415
@chrisheck9415 Год назад
He needs to start doing combinations of things that beat the controls. 60 day dry aged wagyu fish flake sous vide with cheese powder compound butter. Rage against the control.
@KingBjord
@KingBjord Год назад
@@chrisheck9415 LOL I would love to see that
@kaiskid5849
@kaiskid5849 Год назад
It would have been great if you did one with BOTH Kombu AND bonito flakes. The umami is said to multiply if you combine the both, and it’s a trick the Japanese use a lot
@d1943i
@d1943i Год назад
its also a very common technique in sushi to cure slices of fish in the kombu, so you could wet the kombu, wrap a steak in it, let it sit in the fridge for a day or two, and then sous vide it with hana katsuo
@jonlavigne3270
@jonlavigne3270 Год назад
Authentic dashi is konbu and bonito flake broth anyway.
@nsboost
@nsboost Год назад
I’d say.. considering they strong and lingering flavour of the second steak was too much… that combining the two would have been… over the top and not in a desirable way
@Tawleyn
@Tawleyn Год назад
@@nsboost I think the problem with the Kombu is how much he used. I've worked with Kombu in recipes before and you do not need anywhere near that much. I think if he would have just covered one side of the steak with it instead of wrapped completely, it would have been less intense.
@weylako214
@weylako214 Год назад
Guga: Do 3 controlsteaks and see, what the others imagine into the steaks!
@mrdude88
@mrdude88 Год назад
I definitely enjoy when David is on the show. His vocabulary is a step up.
@robbie1898
@robbie1898 Год назад
Finally someone that describes how the steak taste David needs to come back more often lol
@moonlightsherbert8112
@moonlightsherbert8112 Год назад
Agreed
@fathursofyan1185
@fathursofyan1185 Год назад
Just the way David say "im sorry what" already make me laugh, my sense of humor just drop down 😂
@NicholasDeMarcoHall
@NicholasDeMarcoHall Год назад
David out here with the 🔥 jokes
@Dangarangg
@Dangarangg Год назад
I always die laughing when the main dish of meat comes with a side dish of meat, amazing 😂
@zaturn9434
@zaturn9434 Год назад
I like the new guy, he’s actually hilarious, keep him on as an occasional episode! Just rewatched, keep David on!
@-A-c
@-A-c Год назад
Here's something I don't think you've tried: Fermented Shrimp Paste. Also known as BAGOONG in the Philippines and most southeast asian countries. Commonly found in most asian supermarkets or well stocked asian sections in mainstream american supermarkets (ie not that hard to attain). Perhaps try initially as a compound butter? Or a dry aging method? Or a marinade when putting into sous vide? I'd be interested to see if you're down for trying, Guga.🤔
@totsbig
@totsbig Год назад
I agree Guga. This covers either Bagoong from the Philippines or Sambal for Indonesia. Or maybe compare them both. These are really potent and very good alternatives for flavor enhancers, maybe even a source of natural MSG. Also has approval from Uncle Roger and Gordon Ramsay.
@melikatalks7676
@melikatalks7676 Год назад
​@@totsbigsambal doesn't necessarily contain fermented shrimp paste. That would be terasi/belacan. And sambal belacan (Malaysian) or sambal terasi (Indonesian) contain it.
@Syrxen
@Syrxen Год назад
Perhaps you should make something with dashi, it is a umami broth that consists of the bonito flakes, kombu and dried shiitake mushrooms (doesn't have to be all of them).
@wyatteells9033
@wyatteells9033 Год назад
this is what i was thinking, maybe like a dashi powder or something of the sorts
@nickfromidaho
@nickfromidaho Год назад
I look forward to these videos every single weekend. Thanks Guga!!!
@leadgindairy3709
@leadgindairy3709 Год назад
This trio is the best by far! I get so much info and good feedback from everyone here!
@MitcToTheHell
@MitcToTheHell Год назад
Gotta bring David back for more! That ex wife joke was hilarious 😂
@basharalkadhi852
@basharalkadhi852 Год назад
Great concept! very practical way to boost flavor. I bet the juices from the experiment steaks would help make an awesome sauce. Makes me want to get a sous vide machine.
@davidens8204
@davidens8204 Год назад
great stuff man I always come away with a smile when you upload a video
@_Fuscous
@_Fuscous Год назад
I think the nonchalant "Feel anything different on the steak?" is the perfect way to mess with them. It needs to be something that is entirely true but implies something that isn't true. That way you can play mind games without having to worry about how good you are at lying.
@diegogarcia3439
@diegogarcia3439 Год назад
Love you buddy thanks for always sharing with us!!
@aleksirantanen5030
@aleksirantanen5030 Год назад
Really loving the new EQ & volume level settings on this video.
@silantoine5181
@silantoine5181 Год назад
Thanks for another very interesting experiment. I'd love to see a ranking video for sous-vide and dry-age experiments.
@saramateo9269
@saramateo9269 Год назад
Your videos are amazing Guga ❤️
@itserikboiii3702
@itserikboiii3702 Год назад
Guga, can you did a video where you use every way/method you know to make a steak better on one steak to make the ultimate steak?!
@mhicks80
@mhicks80 Год назад
Your side dish is virtually a cottage pie. We'd cook that as a main here in the UK but pipe the potato on top. You can do it with lamb instead and it becomes a shepherd's pie. Can't wait to try the steaks though!
@adambrown2626
@adambrown2626 Год назад
Yes, correct regarding the Shepherds pie, it would be nice with lamb though.
@81-jdowlwp
@81-jdowlwp Год назад
Bonito comes from a type of Tuna. It's called Skipjack tuna. And the flakes are from parts of fish that is not oily at all. It's basically pure protein
@ronsimpson143
@ronsimpson143 Год назад
I took some dried porcini, cremini and shiitake mushrooms and ground them into a fine powder. I use them as an umami seasoning. I also found some mushroom broth I use to deglaze.
@loraleiffxi
@loraleiffxi Год назад
Your side dish reminds me of something my mom made me, growing up. No carrots, but the beef was about the same. And she fried the potatoes on the side. We combined it all on our forks for a "combo". She called it "mess". I can taste it now, watching you guys eat yours.
@shamaiyamrom1358
@shamaiyamrom1358 Год назад
I like the new editing style. Very straight to the point.
@jyankanich
@jyankanich Год назад
Built in surf and turf :p .. Great cook and already bookmarked it to order. Thanks Guga ! I like Leo's descriptions ....
@o0bananaman0o
@o0bananaman0o Год назад
Kombu is awesome! I confit my steaks in kombu compound butter in my sous vide machine, they always come out amazing
@garryhammond3117
@garryhammond3117 Год назад
Awesome comparison Guga - Thanks! - Cheers!
@raidomani
@raidomani Год назад
My family uses bonito flakes all the time :) so happy it was used!!
@MrCaine6969
@MrCaine6969 Год назад
On the old Iron Chef TV show. One of the chefs would start many if not all of his meal preps with an overload of Bonita flakes. He would add three or more times the normal amount.
@aguythatworkstoomuch4624
@aguythatworkstoomuch4624 Год назад
Your side dishes are always the bomb bro!!!!!
@MuddyShoesBB
@MuddyShoesBB Год назад
Awesome experiment! I live in Tokyo, so I have loads of bonito flakes in the pantry. Will try this for my next bbq!
@freakonalex
@freakonalex Год назад
To really boost the umami flavour you need to use kombu and bonito flakes together, cause they have different chemical components, which are reacting together to enhance the flavour in a way none of the both ingredients are able to achieve on its own. That's the reason dashi is made from both of them.
@Sturrmm
@Sturrmm Год назад
I've done steaks with Bonito flakes quite a bit. It is delicious!
@benjoseph2100
@benjoseph2100 Год назад
The ex wife joke killed me
@oh0stv
@oh0stv Год назад
i tried to use garlic powder a lot before searing steaks, but every time the garlic is burning. Even guga struggles with burned garlic powder, check out at 5:09. The garlic powder is clearly burned before the steak has a proper sear. Even de difference to the bonito steak is significant.
@Haasemoto227
@Haasemoto227 Год назад
Hey Guga, I was looking to see if you ever made a video of a dry aging experiment with steak surrounded in salt and couldn’t find one. I’m curious if when it’s time to reveal and you get all the salt off the surface if it would still be way to salty and inedible. And also what it would do to the steak, if it would just deteriorate and fall apart or if it would hold together.
@AmericanMapper7947
@AmericanMapper7947 Год назад
If you are wondering why angel is missing, It’s because he is currently being dry aged.
@grahamtiedtke
@grahamtiedtke Год назад
Drooling over that side dish
@tarinindell8217
@tarinindell8217 Год назад
Guga, watching this video, i first though the bonito flakes were actually lays bbq chips. Which sounds amazing. And they do contain msg in the form of their "yeast extract" I think it would actially be a fun experiment for you to try.
@izurukamukura9095
@izurukamukura9095 Год назад
Guga should dry Age a steak in shrimp paste. It might not smell the best, but it might turn out really good! Who knows?
@DarkWildSaison
@DarkWildSaison Год назад
^this. And fish sauce.
@inigoruiz7841
@inigoruiz7841 Год назад
LOVE the guy in the left, very good descriptions 👍👍
@johnlord8337
@johnlord8337 Год назад
Maybe you need to do a Sea Shepherds pie with bonito flakes, (a hint of dried kombu micro flakes), hamburger, carrots, onions, and celery - topped with mashed potatoes.
@stevenprichard1925
@stevenprichard1925 Год назад
Am I the only one who has made an entire meal out of one of Guga’s “side dishes”? 😂
@Berkana
@Berkana Год назад
5:11 Guga, you keep slicing these steaks with the grain for your final cut. Try this: cut the steak into two halves so you can see which way the fibers tilt, then slice the halves of thew steak on a bias so your final slice is across the grain. Try it!
@LilJoshy
@LilJoshy Год назад
Try blending the bonito flakes up and use it as seasoning
@ronaldyeater3322
@ronaldyeater3322 Год назад
My favorite steak. Can I souse vide in a food saver bags? Did you par boil potatoes? Loving side dishes.
@D.H.1987
@D.H.1987 Год назад
8:17 Never seen the guys laugh that hard! 🤣🤣👌
@jays_a_jinx95
@jays_a_jinx95 Год назад
I honestly love listening to Leo describing food 😅😅😅
@michaelmyers5496
@michaelmyers5496 Год назад
Quick question. Is the vacuum sealing part sped up or is that just how quickly it seals the bags?
@kheff46
@kheff46 Год назад
I need to try these
@POOFAYMANN
@POOFAYMANN Год назад
8:20 🤣🤣 best joke ive heard in awhile
@911skull
@911skull Год назад
Amazing, looks like you got inspired by Japanese cuisine. Love these bonito flakes ❤
@GennySavastone
@GennySavastone Год назад
No he didn't 😂😂😂😂
@911skull
@911skull Год назад
@@GennySavastoneserious?
@GennySavastone
@GennySavastone Год назад
You're chatting rubbish mate
@Syrxen
@Syrxen Год назад
@@GennySavastone What do you mean? Bonito flakes and Kombu are used a lot in Japanese cuisine, or are you trolling?
@GennySavastone
@GennySavastone Год назад
@@Syrxen this is pathetic
@philip321
@philip321 Год назад
8:21 my man was dropping some knowledge lol
@SS4Xani
@SS4Xani Год назад
Guga, what kind of dry aging cabinet would you recommend to someone on a budget?
@ericwallen
@ericwallen Год назад
I don't know if this has been tried before, but what happens if you Sous Vide a dry aged steak with the Pelicos on it, then shaving it after? I wonder if it would give it more of a dry aged flavor.
@coolmedina117
@coolmedina117 Год назад
Idk why but I would love a podcast with you and the boys they are fun to watch every time
@ohadzeid745
@ohadzeid745 Год назад
Please do the 3 most successful experiments you did with steaks and compare!!!
@davidg.1806
@davidg.1806 Год назад
Guga, what if you were to “wrap” a dry aged meat with OTHER meat? Such as scrap meat shavings or lesser quality cuts. My thinking behind this is to reduce the pellicles while retaining more of the dry age meat. For instance, when you had to cut the fat off of the Wagyu picanha! What do you guys think? Also- I was wondering if you would ever do a “prime rib/standing roast” style picanha- cook it as the entire picanha piece, then slice to serve after?
@judgedeath2048
@judgedeath2048 Год назад
might try to make your side dish looks yummy
@thehalalreviewer
@thehalalreviewer Год назад
The amount of times I have asked for kangaroo burgers on this channel is countless over the past three years on every single video uploaded. I won’t stop until it happens.
@reubenc0039
@reubenc0039 Год назад
Yes!!!!
@Moistye
@Moistye Год назад
Is there a way to make a different chips compound butter and maybe add some cheeze wiz side dish to pair with the steaks...
@ratlips4363
@ratlips4363 Год назад
Bonito flakes put into a food processor to make Bonito powder is more what you are looking for. Same with the dried seaweed. Just a thought
@michaelrosario7144
@michaelrosario7144 Год назад
I think David need to be on the page more . Great addition to the guga fam!!!!!!!!!!!!!!!!!
@sniktripn7217
@sniktripn7217 Год назад
Hahahaha love the wife joke David crack up
@danfranklins482
@danfranklins482 Год назад
Never realized David is a vet! TYFYS!
@markmurphy1238
@markmurphy1238 Год назад
You gotta check out Japanese BBQ Sauce. That stuff is phenomenal.
@omfgfdp
@omfgfdp Год назад
Hi Guga ! You always use garlic powder to season your steak, but I was wondering if it would not be better to use other garlic seasoning like fresh garlic, garlic paste or some kind of garlic compound better ? Would you make a video about testing different kind of garlic seasoning to find out the best way ? Love you
@mrloqqe1610
@mrloqqe1610 Год назад
i'm quite sure he has done that already. there's at least one video, if not more, where he compares different forms of garlic on steaks (sous-vide i think). you should be able to find it, just search for "garlic" or something on his channel(s).
@jeremyglover9514
@jeremyglover9514 Год назад
Guga u r a genius
@plymethwill
@plymethwill Год назад
Hi Guga, just wanted to compliment the mic quality, its very good
@sheaarnold
@sheaarnold Год назад
Guga! How about a bonito flake compound butter?
@_flyingspaghettimonster_
@_flyingspaghettimonster_ Год назад
Bonito flakes, known as Katsuobushi in Japan, is made from skipjack tuna. This fish is dried to a moisture content of 20%, and shaved into wafer-thin flakes.
@senzervaresspike4752
@senzervaresspike4752 Год назад
It makes me so hungry watching these
@ketat10250
@ketat10250 Год назад
I need a guga side dish cookbook
@PallerPrime
@PallerPrime Год назад
Hey Guga! Love your channels! My future video suggestion (sorry if you’ve already done this I didn’t see it): do a smashburger comparison of 90/10, 80/20, ad 70/30 meat. I know I have my favorite, but I’d like to see what you and the rest of the guys think.
@Stardevoir
@Stardevoir Год назад
I think he's done 70/30 before but not 90/10, he did a video where he tried 70/30, 50/50, and 80/20 but with butter instead of fat
@danm8004
@danm8004 Год назад
I'd have combined the kombu and katsuobushi personally. The reason they're used together in dashi is that they complement one another so well when creating umami flavour
@thechief1850
@thechief1850 Год назад
We need more David!
@Ishlacorrin
@Ishlacorrin Год назад
I was waiting for you to add cheese to the top of that side dish but it never happened, I think I'd be adding some melting cheese to the top 5-10 mins before taking it out of the oven myself.
@henryw.4606
@henryw.4606 Год назад
Guga idea for thought, I know that you like to Sous Vide your meat always but what about trying the reverse, getting a crust on the meat first then Sous Vide the well crusted steak after to reach the 135 temp you want. So, wanting to know if it's better to sear before or after Sous Vide....
@momar3041
@momar3041 Год назад
Can you try to do a paste with the dry bonito and some type of alcohol, then use it to dry age a steak?
@mayuravirus6134
@mayuravirus6134 Год назад
I've tried Katsuobushi and let me tell you the lighter the color is means it wasn't smoked as long but when it gets darker you know that its smoked for days or weeks
@marksolomon969
@marksolomon969 Год назад
I bought two 2" prime New York strip steaks ($17.99/pound) from Whole Foods along with a bag of bonita flakes. Followed your instructions (except for sous videing one steak at 150 for 2 1/2 hours because my ex-wife likes her steak well done) and they were both DELICIOUS!!! Used the excess bonita flakes to make the Broth of Vigor (watch Iron Chef Michiba) and used that broth to make my side dish of rice. Great meal. A success!!!
@Dddsasul
@Dddsasul Год назад
Hey, can you put the control in the middle next time? it would be interesting and also serve as a semi cleanser.
@fredalexander5757
@fredalexander5757 Год назад
I would love to see you mix up the control steak?
@paulburkey2
@paulburkey2 Год назад
guga I have an experiment for you cover a select ribeye roast in ground eye of round and meat glue then vacuum seal it and freeze it then dry age to see if it helps maximize the yield
@takethemoneyandrunAP
@takethemoneyandrunAP Год назад
how would this work for a eye round roast sousvide for either (kombu/katsobushi)?
@matthaios9143
@matthaios9143 Год назад
You should do a video on just making your top side dishes
@ClaudeBradley001
@ClaudeBradley001 Год назад
I like to see David and Nephew do one together
@sinnbaddicus
@sinnbaddicus Год назад
Can you do a review on the inkbird sous vide machine
@mgmeo
@mgmeo Год назад
“The only thing left to do is season it” Then take the oil out, spread it, add potatoes, add beef stock, “the only thing left to do is cook the potatoes”, followed up with “the only thing left to do is add that oil back into the pan” then add parsley. Guga, the “only thing left to do” is add the parsley. 3 only things left to do on one side dish, and none of them were actually the last step
@miketampabay9446
@miketampabay9446 Год назад
Are Bonito fish big?
@sitnslide
@sitnslide Год назад
Bonito and kombu together (makes dashi broth = umami soup). Maybe add miso paste. Compare with umami powder (mushrooms).
@the.mr.beacher
@the.mr.beacher Год назад
When the side dish is litterally a main dish I always cook. You can put mashed potatoes on top instead (and cheese)
@adamstokoe1
@adamstokoe1 Год назад
Guga you should try wagu with the pinaple tender technique and see what happens
@RagnarAngelis
@RagnarAngelis Год назад
Hey guga i was wondering if you would ever consider doing a video making montreal smoked meat its amazing and soooooooo good and i was wondering if its possible to do it with a wagyu brisket as well just a video suggestion that would be amazing
@tray9012
@tray9012 Год назад
Nice! David's back! :D
@CheesyKnobby
@CheesyKnobby Год назад
Guga, here is an experiment for you. I have been doing this for a while and swear by the method of resting your meat in the sous vide bag. It allows for the natural juices and brine to re-enter the meat. It is most noticeable with pork in my opinion and I rest my pork sirloin for at least 15 to 20 minutes in the bag before searing it.
@evilreddog
@evilreddog Год назад
Guga, i have been advised on needing more fiber in my diet, so i was wondering you could make some side dishes with high level of fiber, example broccoli or cauliflower?
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