Тёмный

My quest is over: I reached MAXIMUM steak crispiness! 

Guga Foods
Подписаться 4,8 млн
Просмотров 1 млн
50% 1

Nothing is better than an amazing crust on a steak! Today I finally achieved the ultimate crust. If you love crispy texture you are in for a treat as I make the world's most crispy steak.
My new products now available at every Walmart linktr.ee/shop.guga
Get my cook book: linktr.ee/shop.guga
* Become a MEMBER of GUGAFOODS *
/ @gugafoods
-----------------------------------------------
SUBSCRIBE to this Channel
ru-vid.com?sub...
-----------------------------------------------
Subscribe to my Sous Vide Cooking Channel
ru-vid.com...
-----------------------------------------------
Subscribe to my NEW Channel
/ @guga
-----------------------------------------------
* Guga MERCH *
Shirts and More: gugamerch.com/
-----------------------------------------------
My SOCIAL MEDIA, Let's connect!
TikTok: / gugafoods
Instagram: / gugafoods
Facebook: / gugafoods
-----------------------------------------------
* MAIL TIME Want to send something?
13876 SW 56th Street (№128)
Miami FL 33175
* Awesome meat by Grand Western Steaks
Their Website: bit.ly/2XuwIMX
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 Smokers *
RecTeq bit.ly/3ZSZkAg
* My Knives *
Every Knives I use is here: dalstrong.com/?ref=Guga
* TORCHES OPTIONS *
FLAMETHOWER: grillblazer.com/?ref=Guga
Use code "Guga" for 10% off
Small Torch: amzn.to/2BWYvv1
* OFTEN USED EQUIPMENT *
Cast Iron Plates: amzn.to/2rAevPp
My Salt: amzn.to/2tofZgN
Heat Gloves: amzn.to/2HSQwoI
Flamethrower: amzn.to/2QCRcPi
Mini Food Processor: amzn.to/2Hca58b
Steak Cast Iron Plates: amzn.to/2FCTYQc
BBQ Large Tongs: amzn.to/2Utcrsr
Burger Mold: amzn.to/2JMh6xW
Tongs Tweezers: amzn.to/2M6v3Gm
Food Grade Gloves: amzn.to/2lTd8H4
* BBQ Equipment *
Best Portable Grill: amzn.to/2HUWEww
My Stove: amzn.to/2DBwP2C
Charcoal: amzn.to/2uK95G2
Fire Starter: amzn.to/2F1OFJ2
Smoke Gun: amzn.to/2frGzyO
Smoke Dome: amzn.to/2xAHgj7
Weber Grill: amzn.to/2mXaIbp
Slow N Sear: amzn.to/2uNwd6p
Heat Resistant Glove: amzn.to/2EZGPnk
* Sous Vide Equipment *
Joule Sous Vide Circulator: amzn.to/2mXdzRI
Anova Precision Cooker WiFi: amzn.to/2mi76T3
Sous Vide Container: amzn.to/2merrsb
Sous Vide Container Cover: amzn.to/2mbpTxt
Cheap Suction Sealer: amzn.to/2mtj1Oi
Suction Bags: amzn.to/2mXfSUO
Bag Holder: amzn.to/2vjBYp5
Mini Weight: amzn.to/2nF3Q2Q
Grate Inside Container: amzn.to/2pKCxIS (mine is 10x15)
Steak Rack System: amzn.to/2qu0eAK (Choose the right size for you)
**************************************************
* The link below has EVERYTHING I USE *
www.amazon.com/shop/sousvidee...
**************************************************
* VIDEO EQUIPMENT *
Main Camera: amzn.to/2imsWSi
2nd Camera: amzn.to/2iqkxxb
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/2imtPdA
Tripod & Fluid Head: amzn.to/2mXhkGs
Voice Over Mic: amzn.to/2n69j1h
Acoustic Isolation: amzn.to/2mMWaxV
* 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.
#food #cooking #experiment

Развлечения

Опубликовано:

 

23 апр 2024

Поделиться:

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист
Посмотреть позже
Комментарии : 1,4 тыс.   
@GugaFoods
@GugaFoods 9 дней назад
Get my products available now in every Walmart. Thank you for your support and it's what make these videos possible! You can find the online also at this link linktr.ee/shop.guga
@bastait
@bastait 9 дней назад
guga seems like the kinda dude who offers to cook at his friends house dude smiles the entire time he is cooking. that can be hard to do.
@familyclanning3stars585
@familyclanning3stars585 9 дней назад
@gugafoods the triple wrapped one we shall call steak guginton.
@familyclanning3stars585
@familyclanning3stars585 9 дней назад
Guga better embrace being the cook and wear a white and blue pair of new balance. No exceptions for the cooks shoes
@SomeOneHigh
@SomeOneHigh 9 дней назад
its a Stake not " NEM " ( Nem - Vietnamise Spring Roll ) 😂😂😂 if u Want Crunch Guga , You already did the Perfect Experiment a while ago COOK STEAK , and Cover it in "Cheetos/Dorritos" Powder u made 😂 Crash a Bag and Cover the Steak ❤❤❤ Crunchier than that only Deep Fry and instead of " Pankota " or regular " Bread Crumbs " they Sell Specific " Corn Crumbs " for Specificly " Deep Fry " Taste is Equal to " McDonalds + Burger king + Tacco Bell + Any + Every Fast Food " known to Man Kind , a Bag of 400 Grams Costs about Dollar maybe Dollar and a Half , if they dont sell that in your Region it might be More Expensive , and that my friend is the 98,99.99 % From MAX and u have 1% Batter and 01% Seasoning Salt Plus Anything to Taste ( Taste depends on what u gonn Deep Fry , Chicken + Chilli Flakes , SeaFood + SamBau , Pork + Black Pepper etc... )
@wesleyvanhamme7087
@wesleyvanhamme7087 9 дней назад
Dry age in oystersauce , please make it happen
@Mugiwara_Ankiiiit
@Mugiwara_Ankiiiit 9 дней назад
5:04 "Now they are wet and ready to be stretched, I went ahead and wrapped my entire meat with it" -GUGA 2024
@AlmightyKing143
@AlmightyKing143 9 дней назад
Thought I was the only one 😂🤦🏾‍♂️ Guga knows what he’s saying lol
@blackmelonite128
@blackmelonite128 9 дней назад
“I know exactly what you’re thinking” 😂
@aly2721
@aly2721 9 дней назад
He just like me fr
@lizarrrdbeth
@lizarrrdbeth 9 дней назад
Let it drain out!
@user-yq8wq3nv5f
@user-yq8wq3nv5f 9 дней назад
No diddy
@aloysiusoh197
@aloysiusoh197 9 дней назад
DRY AGE STEAK IN OYSTER SAUCE PLEASE?
@somewagyuenjoyer
@somewagyuenjoyer 9 дней назад
OMG YES
@michaeldebruij1047
@michaeldebruij1047 9 дней назад
Bro this guy's been asking for ages. Make him happy guga!
@HangNguyen-vm9nl
@HangNguyen-vm9nl 9 дней назад
Yes
@scott5388
@scott5388 9 дней назад
what does oyster sauce taste like
@mitchellbooth8435
@mitchellbooth8435 9 дней назад
@@scott5388 Oysters
@absolutechad5974
@absolutechad5974 9 дней назад
5:05 “I went ahead and wrapped my entire meat with it” Oh Guga 💀
@giannispatras71
@giannispatras71 9 дней назад
Dont forget the "now they are wet and ready to be stretched"
@christophernoble76
@christophernoble76 9 дней назад
"i know exactly what you are thinking" guga, you were faaaar off with that one ngl
@LTMdudeplays
@LTMdudeplays 9 дней назад
@@christophernoble76 4 mins ago :O
@schonkigplavuis8850
@schonkigplavuis8850 9 дней назад
"and i know exactly what you're thinking " GUGA STOP IT. "-this just looks insane". oh.
@GugaFoods
@GugaFoods 9 дней назад
Always wrap your meat!
@Flame082
@Flame082 9 дней назад
This video is a goldmine for out of context Guga: 11:05 And most importantly, do not use one wrapper, make sure you put 3, if not, things are gonna go south. 5:02 So now that they are wet and ready to be stretched, I wrapped my entire meat with it.
@Butterandbacon
@Butterandbacon 9 дней назад
This is just YTP baiting at its finest. 😂
@jeffsadowski9244
@jeffsadowski9244 9 дней назад
And it does not come out hard!
@MerdaPura
@MerdaPura 9 дней назад
We need an official guga YTP channel
@Samizouza
@Samizouza 9 дней назад
Was wondering if someone caught that last innuendo. 😂
@brt5273
@brt5273 9 дней назад
I'm always open minded to new techniques😏
@Skitch213
@Skitch213 9 дней назад
Y'all are crazy. The next experiment should be dry aging a steak in steak. Make up a meat paste, slather it on a steak, leave it for 30 days and just dig until you see pink.
@jupitersensei849
@jupitersensei849 9 дней назад
thats crazy]
@brandenolson7069
@brandenolson7069 9 дней назад
He did it
@SamPonsford
@SamPonsford 9 дней назад
I think he did that mane😊
@alexramos7708
@alexramos7708 9 дней назад
@@SamPonsford Yeah, im pretty sure he already did that.
@MEGASTRIX
@MEGASTRIX 3 дня назад
Already did it. Lol
@paolodelgadoflores6569
@paolodelgadoflores6569 9 дней назад
The Lomo Saltado Causa is the greatest peruvian dish i have ever seen in your channel. Im Peruvian and I feel really happy to see peruvian food in your channel. Congrats my bro. You nailed it.
@1slow370
@1slow370 9 дней назад
Next do salchipapas
@elweonanonimo
@elweonanonimo 9 дней назад
Sinceramente parece interesante la receta que hizo, pero me parece muy incorrecto que lo llame "Causa rellena", es como llamar a una hamburguesa americana un pan con un filete preparado de manera asiática.
@paolodelgadoflores6569
@paolodelgadoflores6569 9 дней назад
@@elweonanonimo la causa por defecto es rellena, de otro modo no seita causa limeña. El relleno puede ser de cualquier proteina, pero en general lo hizo bien para no ser un plato típico de su región. Eso se aplaude.
@elweonanonimo
@elweonanonimo 9 дней назад
​@@paolodelgadoflores6569 Exacto y no niego eso, pero el problema es que el la llamo Causa Limeña, lo cual es incorrecto, por qué ahora tal vez no sea un problema pero la gente que visite Perú o quiera hacerlo, al pedir el plato no será igual o similar a lo que hizo guga, yo lo único que pido es que no vuelva a cometerse el error de decir que es causa limeña
@ricoconnor3351
@ricoconnor3351 8 дней назад
I second that notion bro
@pino_de_vogel
@pino_de_vogel 9 дней назад
Guga where is your side dish channel ? It needs it's own channel. Imagine the money you can make while giving us a huge library of ideas. You will finally have the money for the huge dry ager/smoker you need for Angel.
@user-yn4sv1px1t
@user-yn4sv1px1t 9 дней назад
😂😂😂😂
@isaiahnaegiVODs
@isaiahnaegiVODs 9 дней назад
I think alot of the side dishes are posted on the Guga channel, unless he stopped doing that
@pino_de_vogel
@pino_de_vogel 9 дней назад
@@isaiahnaegiVODs just bits here and there and in between all kinds of other messes. A dedicated channel would be really clean and easy to navigate.
@NotLard
@NotLard 9 дней назад
Guga Sides would go so hard i agree
@xgymratx
@xgymratx 8 дней назад
Its been at least a year maybe more since i heard someone suggest guga is dry aging angel
@thescottishaccent
@thescottishaccent 9 дней назад
I do love that Guga's idea of a handy side-dish is based around fillet mignon 😁😁
@MrVovansim
@MrVovansim 9 дней назад
10:51 Guga has so many cooking gadgets. Yet never heard of a cooling rack. 😂 (I'm kidding, we love ya, Guga)
@johnhmstr
@johnhmstr 9 дней назад
HA! i said this exact thing... "let your steak rest... but the bottom will be soggy" uhh you know about racks right.. i have seen you use them... guga, come on man! 😛
@halfxue
@halfxue 7 дней назад
my first thought exactly... but i guess they only have the concept of doing that for fried chickens and not steak since it's rarely done like that
@eagledirect
@eagledirect 7 дней назад
Hi Guga, glad to see someone using vermicelli noodles to add a crispy factor to your fried items. I am from Malaysia and some creative soul here has used the same idea to wrap the vermicelli noodles around prawns and deepfry them, unlike a typical flour or tempura batter. Vermicelli is tasteless in itself, and you were right to infuse some soy sauce into it before frying. The noodles can absorb more flavour than other noodle types, and our cuisine here for fried noodles involves more spice and chilli to make it really nice.
@daydream1402
@daydream1402 7 дней назад
Here in Houston, Texas, USA I used to go to a shop where they used rice flour to deep fry chicken instead of regular flour. It was crispier, tasted less oily, they probably did sprinkle some msg in there, but it was so good. They properly let it drain, the pieces when you ate them were dry and crispy on the outside, moist on inside. Compare to KFC down the road, their chicken is dripping with oil when you take it out of the bucket.
@Butterandbacon
@Butterandbacon 9 дней назад
Uncle Gordon cannot make a grilled cheese. Can Uncle Guga make a grilled cheese? Let’s do it.
@John_Adams1775
@John_Adams1775 8 дней назад
I thought Gordon lost his uncle title
@Butterandbacon
@Butterandbacon 8 дней назад
@@John_Adams1775 he did, I think.
@amazingbakingsoda6811
@amazingbakingsoda6811 9 дней назад
2:15 Yes, Peruvian “lomo saltado” is wonderful.
@BMichaelNeal
@BMichaelNeal 9 дней назад
Been breading my pork chops with crushed Pork Rinds, dipping in eggs first to keep it on, then baking.
@PhazoGanon
@PhazoGanon 9 дней назад
Call it the Porkinator
@The_Keeper
@The_Keeper 9 дней назад
Might as well go all the way and wrap the chops in bacon first, for that ultimate "yo dog, we heard you like pork..." experience.
@jahaplayzyt6958
@jahaplayzyt6958 9 дней назад
🤤🤤🤤
@madmex2k
@madmex2k 8 дней назад
I make a pot of beans in the slow cooker, and add pork rinds about an hour before they are finished, as well as grilled, chopped up premium hot dogs, and some bacon, as well as a little onions and jalepenos.
@benjaminmissroon7298
@benjaminmissroon7298 9 дней назад
I’ve been watching guga for years now and his videos always make my mouth water, unfortunately I can’t afford the time and money it takes to perfect cooking steak like he has but I will say I love that I’ve been able to see his journey on weight loss, I was astounded and couldn’t believe my eyes when I saw guga sitting with Angel and Leo and he looks so thin now which is awesome! I’m so glad we’ve been able to be indirectly apart of his weight loss journey.
@SuperDuprTech
@SuperDuprTech 9 дней назад
Hey Guga, any chance we can get an unlimited steak vid? a combination of the best techniques to season, cook, tenderise, make the best crust etc... Can you imagine a steak tenderised in pineapple, then injected with Wagyu tallow, seasoned with Guga's rub, smoked, then wrapped with rice paper and fried in wagyu tallow? C'mon you just know it must be good. Could do this as a seasonal thing, every ten videos you put the last seasons winner against everything you've learnt this season? Honestly I think this would be incredible!!!!
@Alvaro-ko3jq
@Alvaro-ko3jq 9 дней назад
I have never thought about making a lomo saltado causa which are two important peruvian dishes. As always, great video Guga. Cheers from Lima, Peru
@BakersTuts
@BakersTuts 9 дней назад
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 (aka DSI/DSG or I+G) to enhance the effect of MSG by 5x stronger (for example, Doritos, Pringles, KFC, Snyders Pretzel Pieces, Hidden Valley Ranch Dressing, etc). From what I’ve seen, some people buy a 50/50 premix of DSI and DSG (for example, by the brand Make It Meaty) and then make a custom mix of 97g MSG and 3g DSI/DSG to make an “enhanced MSG mix”. I was thinking the experiment could be this: 1. Steak + Salt Pepper Garlic (control) 2. Steak + SPG + MSG 3. Steak + SPG + MSG + DSI/DSG Then maybe you could do a mini test with maybe another meat like chicken or maybe a potato based side dish or something, so we can see how it works with and without the MSG+DSI/DSG. I can even see the video title already “Food scientists say THIS makes MSG BETTER!” Anyways, I hope you give it a shot!
@liamdonegan9042
@liamdonegan9042 9 дней назад
"recently" you've been doing this for like a year man
@BakersTuts
@BakersTuts 9 дней назад
Bonus points if you collab with Uncle Roger for this episode
@BakersTuts
@BakersTuts 9 дней назад
@@liamdonegan9042 couple years actually lol
@tryned1718
@tryned1718 9 дней назад
do it guga
@AK-zz9ok
@AK-zz9ok 9 дней назад
Wow haven't seen the name BakersTuts in years, you were a big part of my childhood during the MW2 editing days :D
@UltraVegito-1995
@UltraVegito-1995 9 дней назад
Dry age steak in gravy
@pronumeral1446
@pronumeral1446 9 дней назад
You'll just end up with mold or bacteria growth. A waste of steak. Gravy is just fat, nutrient-rich beef juice, starch and salt. A perfect environment for lots of harmful microorganisms to grow.
@ryanowns5
@ryanowns5 9 дней назад
A true Floridian.
@ToAkralon
@ToAkralon 9 дней назад
Gravy will go rancid from oxygen exposure
@muelgita6448
@muelgita6448 8 дней назад
So technically its wet age? 🤣
@Coleman1994
@Coleman1994 7 дней назад
I second this
@AngelEats559
@AngelEats559 3 дня назад
Cnt wait to lol up your products and purchase some , I’ve enjoyed and learned a lot from your videos so that’s how I’ll give back to you my dude 🤙🤙
@shahilj
@shahilj 9 дней назад
I love the tutorial at the end. Showing this was indeed an experiment that had challenges
@tankthetortoise5650
@tankthetortoise5650 9 дней назад
It’s 7:00 in the morning and now I’m craving steak
@cjc2611
@cjc2611 8 дней назад
Bro it is 3:54 AM right now and I just polished off a steak. It's never a bad time for a steak.
@tankthetortoise5650
@tankthetortoise5650 8 дней назад
@@cjc2611 Fr
@photographic_esaan
@photographic_esaan 9 дней назад
wow guga just wow its just awesome
@danielpaone6022
@danielpaone6022 9 дней назад
Loved this video ❤
@GiveZeeAChance
@GiveZeeAChance 9 дней назад
Causa is amazing! I've never had it with steak and quail eggs, but some good shrimp ceviche on top is perfect
@RolandSchlosser
@RolandSchlosser 9 дней назад
I love the editing in your videos XD
@imokalright12
@imokalright12 9 дней назад
Listen to the dry age with oyster sauce guy guga
@neek93
@neek93 8 дней назад
👎🏽👎🏽
@DrivingWithJake
@DrivingWithJake 9 дней назад
I love that your choice grade is like we typically see for prime around here half the time.
@dansong.tolman2793
@dansong.tolman2793 9 дней назад
I really enjoy your cookbook, I would like to see a side dish edition. Always watching your videos, even the strange ones. Keep up the goodwork.
@Levhshiver616
@Levhshiver616 9 дней назад
loving the more frequent uploads lately would love to know who everyone on the show is that we see try the food
@thomasknopp4485
@thomasknopp4485 9 дней назад
One thing I have been doing recently to get a GREAT sear is only thawing the outside of the steak and then cooking in a cast iron. the mostly frozen inside allows a killer sear with a thick crunchiness. I pull it off early, usually when its about 90 degrees in the middle, let it cool and then add it back to the pan when it has cooled off a bit so that it doesn't grey much and cooks a bit more evenly to a beautiful medium rare.
@G4Cidib
@G4Cidib 8 дней назад
I love this crew. Guga and the boys are my favorite food network
@HereticAnthem55
@HereticAnthem55 9 дней назад
" Wet and ready to be stretched, I'm gonna wrap my entire meat with it... " We're still talking about food, right Guga?
@OTHERVERSETCG
@OTHERVERSETCG 9 дней назад
This is going to be gross but. Dry Aged Steak covered in Bubble Gum
@Nygnotyogf
@Nygnotyogf 3 дня назад
This just sounds dumb.
@hughhagen4968
@hughhagen4968 9 дней назад
Gugq could you do a video combining your favorite experiments that you’ve done for tenderness, crust, juiciness, and flavor?
@BinneReitsma
@BinneReitsma 3 дня назад
I bought an ultrasonic cleaner 2 days ago for cleaning my carburators and other engine parts but that thing is temp adjustable! So I tried some ribs and they were great!, I'm planning on getting a nice piece of beef and then with the ultrasonic cleaning on. (cavitation, look it up, effect of little hamers to pound tenderness) Would be awesome for guga to try this for the masses.
@ilikeminecraft4313
@ilikeminecraft4313 9 дней назад
Cook spam like a steak. Cook spam like a brisket.
@rymnzz
@rymnzz 9 дней назад
one thing about Guga is that he makes dishes so appetizing by looking so good, how about a little experiment: make a super ordinary looking dish or perhaps make it looks so bad but the taste would be phenomenal. Curious about the results.
@heathmessenger2708
@heathmessenger2708 6 дней назад
Guys, I been enjoying your video cooking for years. I'm in love with that cooking style. I also enjoy playing with my food. I am classically trained and would like to at least learn from you.
@A7XdemesticPk
@A7XdemesticPk 9 дней назад
Before watching this, I wanna tell you guys that the videos are getting better and better, there's no way ya'll keep getting such great ideas. Have a nice day!
@777ALLLUCK777
@777ALLLUCK777 9 дней назад
5:03 👀
@Ryan-xq3kl
@Ryan-xq3kl 9 дней назад
I still cannot comprehend the number of famous cooking youtubers who think they are the exception to the "dont overfill a small pan with hot oil and deep fry in it" rule 😂. Like seriously what goes through your head
@thejmelus
@thejmelus 9 дней назад
Must've been great getting to design some tools exactly according to what you want. That griddle looks fine af 👌
@odinian6244
@odinian6244 9 дней назад
Love these experiments! Very creative!
@jonwhisler6967
@jonwhisler6967 9 дней назад
i've done something similar but i wrapped my steak with duck skin which i peeled off a raw duck before i cut it apart. i used the naked hind quarters for confit
@johnhmstr
@johnhmstr 9 дней назад
appreciate you guga! this is is just the type of irreverent fusion i live for!. do it! plus elevated lomo saltado.. oooooooooo man... food coma... you are on the money for the video editing and story telling brother, great job
@PhonicWheel51
@PhonicWheel51 7 дней назад
So i found myself with a nice yard, hankering for grilled food, Guga would you do a series for a newbie to get into grilling, from zero knowledge grills, choosing a good spot, preparing the area starting fires, to final pointers on grilling the perfect steak
@civil_villain
@civil_villain 9 дней назад
The cooking montage music was great today!
@umarcga7823
@umarcga7823 9 дней назад
6:56 I couldn't help "It's all about the crust and how you fry it, All about the trust and if you wanna try it"
@salty6824
@salty6824 7 дней назад
as a vietnamese myself, frying noodles sound crazy. Anyway keep up your good work! Love your voice!
@nadlgs
@nadlgs 7 дней назад
Hi Guga, what is that grill/stove you used for the wok? It looks great
@zhobaire
@zhobaire 9 дней назад
I really enjoyed this video and the experiment. I love the use of the spring roll/rice paper wrapper. There’s a special variant of wrapper, but I don’t know what it would be called in English. I know it’s Vietnamese name, because my wife made it for me. Regular spring rolls are called cha gio and those use the regular rice paper like you have in your video. There’s an extra crispy version called cha gio re. If you’re going for an ultimate crisp then I recommend trying to find the cha gio re wrapper at a local Vietnamese market.
@Brewther
@Brewther 9 дней назад
I am more intrigued from all of those experiments, what get's recooked over and over again in the house of Guga because it was simply THAT good.
@leviathanx0815
@leviathanx0815 9 дней назад
After my experiments, with around 10+ self-made vietnamese style spring rolls, I figured, these wrappers just explode when your oil temperature is too hot. My best results were around 150°C, with just some minor pops. You still can go for a higher temp in a second fry if you like them darker/crispier. The second fry shouldn't explode anymore.
@789mackenzie
@789mackenzie 9 дней назад
As we watch Guga making all these side dishes and his special twists to make dishes with his own version, my girl and I have started referring to it as Guga Fusion.
@FortTwenty
@FortTwenty 9 дней назад
Guga i love the fact that you used some peruvian cuisine, its looks freaking tasty too!! Nice Causa de Lomo Saltado!
@tttpppbbbaaa
@tttpppbbbaaa 9 дней назад
when using rice paper for frying the wraping needs to be tightly packed or it fall apart while frying. if not the oil will get inside and the rice paper will burst.
@davidmaisel8062
@davidmaisel8062 9 дней назад
I'm going to try the rice paper trick and nice twist on Lomo saltado!
@TheJamesBee77
@TheJamesBee77 6 дней назад
You are my hero, Guga. Kudos to you good sir.
@thomascantasano7816
@thomascantasano7816 9 дней назад
Thank you for pushing the frontiers of steak possibilities and using your body as a human experiment. 🙏🔥❤️
@giraffesinc.2193
@giraffesinc.2193 9 дней назад
That side dish is absolutely stunning!
@MysticJhn
@MysticJhn 9 дней назад
Another idea to maybe try for a crispy, crackling crust might be sugar, brûlée style. You always have that big torch handy, maybe torch your steak with a sugar coating to get a nice crack on it. Might need something to offset the sweetness, but it would be interesting to try.
@s7r49
@s7r49 9 дней назад
I do this all the time but what I do is I wrap in the noodles then the paper so that the noodles don't fall apart. its much better this way. I usually cook another meat dish first and deglaze the meat, then cook in the stuff so that the wrapping has a browned meat flavor to it
@johnlord8337
@johnlord8337 9 дней назад
You need to study up on flame-broiled. Flames will make the Maillard Reaction on the steak surface, caramelizing, and crusting the surface, along with dehyrating the skin, and keeping the interior of the steak cooler. You flame thrower needs to become you greatest steak (grilled or rotisseries turning) crispyness. Time to just totally flame thrower the sous vide steak, and crisp up the fat and meat surface structures as a Maillard Reaction, drying and crispy-ing the steak surface to get that desired crunchy steak surface texture.
@greystorm7862
@greystorm7862 3 дня назад
dude awesome as usual. you should test the korean ice cooking method on a steak.
@coltenoechsner3399
@coltenoechsner3399 8 дней назад
I really want you to try how my family makes our steak. We get the whole slab of ribeye. Then leave it in the fridge for a week. Then we take it out and cut it up and vacuum seal them, and put them in freezer for 2 weeks. Then when we take them out to eat them after doing that. We season them lightly with Montreal on both sides and then season it heavily on both sides with Dux wild game. Hope you try it out since this is my family’s favorite way to eat steak.
@lilbirdie4516
@lilbirdie4516 9 дней назад
My grandmother has been frying pasta (spaghetti) as a substitute for hash browns for years! It's been a constant after spaghetti night for as long as I can remember. Usually fried in bacon grease.
@Goosefang
@Goosefang 9 дней назад
My local Walmart doesn’t have your items! So I had to order them for delivery. Got the smasher and marinade container.
@HighlandTimber
@HighlandTimber 9 дней назад
Guga! You should try and wet age in salted caramel. Maybe you can have one with a caramel cooked to a hard-crack and you will get a super crispy crust too!
@physicsfan314
@physicsfan314 3 дня назад
I had causa limena in Lima, Peru, and 100% can confirm, very delicious, highly recommend. You needed a bit of aji amarillo in there though ;)
@badwolfgaming78
@badwolfgaming78 9 дней назад
the way you rehydrated the noodles, could you do that to prep the rice paper? Might put some flavor into the paper.
@DarkRequiemFilms
@DarkRequiemFilms 8 дней назад
I always get hungry when watching these vids. That juicy steak. 🤤🤤
@nguyenhuyanh2995
@nguyenhuyanh2995 9 дней назад
low heat when you use rice paper guga, because the rice paper is very slightly, when you deep fried it will not withstand heat and booom, break very easily (and when you cover many layer i believe it packed inside a flood of oil).
@nguyenhuyanh2995
@nguyenhuyanh2995 9 дней назад
and from vietnam with love!
@austincato6706
@austincato6706 4 дня назад
You should take on surf and turf, freeze dry 3 seafoods and blend them and add it to steaks and see how it tastes, I recommend oysters shrimp and crab
@michaelhughes7718
@michaelhughes7718 9 дней назад
Why do I persist in watching your channel after going to bed! It's nearly 10pm and now I want a steak! Madness! Anyway, quickly sear and rest a steak then stitch it into cold chicken skin, you can season the steak beforehand, I prefer salt&chilli seasoning. When it's stitched up dunk it in boiling water for a few seconds for the skin to shrink then into ice water to cool and pat it dry then shallow or deep fry until the skin is crisp.
@RyanPerkins-lm7cb
@RyanPerkins-lm7cb 9 дней назад
So basically you made a Carnivore Spring Roll! 🤣🤣 All of those Steaks look Absolutely Delicious and that side dish looked Amazing! Love your videos! Wish I could meet Y’all in person one day! God Bless from Caldwell Ohio!
@DoremiFasolatido1979
@DoremiFasolatido1979 9 дней назад
If you want to use the rice paper that way...here's what I recommend... Cut the sheets into three strips each. It'll make them easier to handle and get less creases that can lead to separation and large bubbles. First, wrap it lengthwise with however many strips it takes to get all the way around completely. Then wrap it width-wise with however many strips it takes. Always have a half-strip overlap between each...and flip the steak for each strip, and offset them by about an inch, so the beginning and ending seams never line up. Should still use up three sheets, but two might do it also...depending on the size of the steak, and how well you wrap them. But you'll get much tighter and cleaner wraps as a result.
@bonzo713
@bonzo713 9 дней назад
Guga,try thoroughly dredging the steak in rice flour then sous vide...then deep fry. This method works great for chicken wings! Although the steak probably won't stay crisp long. Or you can pulverize aborio rice for a dredge ( no sous vide )then pan sear or deep fry...😋🤌
@kristian1485
@kristian1485 9 дней назад
Would love to see a video revisiting the wrapped steak to increase presentation!
@18coolblade
@18coolblade 9 дней назад
My favorite method for my steaks is smoked for an hour over hickory wood. Finished with a nice sear. Rested and served with some roasted potatoes.
@swimbikerunhike
@swimbikerunhike 4 дня назад
I tried the side dish, and it was absolute fire. Highly recommended
@ahhason
@ahhason 9 дней назад
Guga: "Give me your honest opinion." Also Guga right after: "Enough talking!" 9:28
@jabbott6748
@jabbott6748 9 дней назад
I had a thought as I was watching the first rice wrapped steak boil over, what if you used the bone marrow/oil to soak the rice paper rather than water? Before it's up to cooking temp oc. Just warm enough to melt. Wouldn't that greatly reduce the violent reaction and leave a thinner crispy crust? Also this method looks prime for a sous vide steak.
@cferrarini
@cferrarini 8 дней назад
You could try a brazilian Pastel dough to wrap it and fry. The contents would not get in contact with oil.
@andrewnguyen306
@andrewnguyen306 8 дней назад
Guga should try this with the eggroll wraps, i feel it would be better
@nickadams2361
@nickadams2361 8 дней назад
Amazed how many different permutations of steak cooking you’ve come up with.
@kalebdavis9884
@kalebdavis9884 9 дней назад
I've had candy apples before I think that's the only think that could beat that crunch. Sweet and savory goes good sometimes.
@ernestolf6040
@ernestolf6040 9 дней назад
That sidedish is called a "Causa" in Perú. The main difference is the stuffing, check it out, you'll love it
@whynottalklikeapirat
@whynottalklikeapirat 9 дней назад
Two layers is enough for fresh spring rolls, but you add a little bit of egg white and a little bit of starch to your spring roll mix to soak up and control the liquid a bit so it doesn’t ruin the wrapping. And of course it matters how wet you make the pan cake. And then it’s imperative that you don’t allow the roll to touch the bottom before it hardens because it WILL stick and tear. I do think some of those principles could be transferred to a piece of meat one way or the other. Say you coat the steak with a super thin layer of potato starch egg wash and then wrap. Just to see if it will catch some escaping moisture and perhaps even help caramellise it.
@johnwallace8801
@johnwallace8801 9 дней назад
Put the rice paper in a food processor and turn it into a powder and use it to season the steaks, maybe a lil baking soda to help dry it out and get that crisp
@beanman395
@beanman395 9 дней назад
Guga shows something special about cooking. The realm of trying random things and seeing what happens.
@joaoorban7728
@joaoorban7728 9 дней назад
Do Fried Eisbein Guga, please 🥺
@ricardotsai6692
@ricardotsai6692 7 дней назад
I could already hear the Fuuuyyyyiiiooooo of Uncle Rogers when dropping MSG 😂😂
@JStyle97
@JStyle97 9 дней назад
As a peruvian I love the presentation of the lomo saltado causa with filet mignon, as an experiment idea you should try with picanha, Guga 😬
@zmoses1
@zmoses1 7 дней назад
You could definitely use both methods together, the rice paper holding the noodles to the steak.
@upside_down_01
@upside_down_01 5 дней назад
My man here nailed the "wok hei" pronouncation. Love it.
@beneffleck118
@beneffleck118 9 дней назад
When leo said " I am going with the burnt plastic steak" that really got me😂
@ThatSilverSecondGen
@ThatSilverSecondGen 9 дней назад
Love the editing style on this video and wouldn’t mind seeing more of it!
@Hffkkjfdf
@Hffkkjfdf 9 дней назад
I hmong (asian) and i like to grind up rice paper and add Corn starch. Crispy. Rice paper can be use in a lot of way.
@CAepicreviews
@CAepicreviews 9 дней назад
Guga, I'd like to see you try and fry the noodles like that again but turn the noodles into a powder and then use that to experiment with. Or if you can do that with more than rice noodles. And does it work with the flour fried food too? Turning those crunchies into a powder. Something like that would be cool.
Далее
Alton Brown SCHOOLS me on Steaks!
10:17
Просмотров 135 тыс.
I gave a FOOD EXPERT my craziest steak!
13:54
Просмотров 3,2 млн
I made every DISCONTINUED fast food!
17:55
Просмотров 1,8 млн
They made me EAT the SPICIEST Steak Ever!
12:00
Просмотров 1,5 млн
White Trash BEEF WELLINGTON
11:08
Просмотров 1,3 тыс.
1,000,000,000 views of Food Hacks tested!
12:27
Просмотров 1,1 млн
Throw Away Your Ramen Packets And Make This Instead
11:04
I Tested 1-Star Kitchen Gadgets (ft. Ryan Trahan)
32:30
How Japanese Masters Turn Sand Into Swords
25:27
Просмотров 7 млн
I injected my CHICKEN BREAST with 1lbs of Bone Marrow!
9:00
Не повторяй это
0:10
Просмотров 3,1 млн
НАПОИЛ СОСЕДЕЙ ПИВОМ🥹
0:32
Просмотров 7 млн