RAW Steak!? Good, Bad or NO WAY! Tartare STEAK Experiment!

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Today I am pushing the limits! I want to see if raw steak tartare is better with sous vide cooking. This will make the tartare safer to eat, but the question is, does it taste the same? Or is it better? or worst?
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HOW TO COOK STEAK TARTARE SOUS VIDE
I cooked it for 30min @ (131°F / 55)
* Steak Tartare Recipe *
1/2 lbs lean tenderloin
2 tsp Shallots
1 tsp Chives
1 tsp Capers
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#Steak #SteakTartare #SousVide

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Опубликовано:

23 июл 2024

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Комментарии : 1,2 тыс.

@SousVideEverything 5 лет назад

YES, Egg is perfect for Tartare. Why I didn't add it? Ninja does not eat eggs.

@juansierra4997 5 лет назад

Guga make a video of your equipment!!

@mighty2k3 5 лет назад

In Germany we eat raw minced Pork with onions salt and pepper served on a breadroll, its called Mett and is super delicious

@LaurentIpsum 5 лет назад

That explains the absence of a quail yolk. Man, this whole thing was heartbreaking without the yolk. However, it looks delicious, so I can't fault that! Good work. Edit: awww, he's allergic! I had no idea! Sorry to drag the guy.

@wnemethvargo284 5 лет назад

Try Appalachian Tartare

@mightylordkuba 5 лет назад

Personally I like the most only raw meat + salt/pepper everything else is ok but hides the taste especially those sauces I think they are too much

@oh0stv 5 лет назад

Ninja: "texture is the same, flavor is different" Guga: "texture is different, flavor is the same" Maumau: "Texture is different, flavor is different" Edit for clarification

@barny-6727 5 лет назад

🤣

@juntianwei9273 5 лет назад

They are just different then😂

@gggardiney 5 лет назад

oh0stv so which one is it 😂

@DonnaEDesign 5 лет назад

oh0stv mainly, the cooked one is NOT tartare. JS

@Joey-xx1wb 5 лет назад

🤣🤣🤣

@carywilson6435 5 лет назад

As a lifetime raw beef carnarvore, let me suggest that beef tenderloin or filet is NOT the way to go with steak tartare. Years ago, a Michelin starred French chef friend whispered in my ear: "Use flank steak" and, "flankly", I've never looked back Hand-chopped flank has an al dente texture and yes, unlike mushy, essentially flavorless chopped filet, flank tastes beefy! I'd suggest you give (affordable) flank a try and kick up this dish a couple of notches... Just saying...

@EdenP68 5 лет назад

I just got really excited 😊. I love steak tartare.

@noname_atall 4 года назад

how about picanha tartar ?

@ethanwinters1469 4 года назад

Meat taste far better eaten straight from the source aka people

@St0Akuma 4 года назад

@@noname_atall it would be a awful work to cut all the fat out of the picaña

@konstantin3374 4 года назад

@b king do you prefer it slightly rotten like our ancestors in pleistocene?

@noname_atall 4 года назад

waiting for the dry-aged tartar

@ss4kaioken295 4 года назад

noname atall ahhh

@ihavenofriends6998 4 года назад

I know that that this comment is 10 months old that's a death wish

@DerekDerekDerekDerekDerekDerek 2 года назад

@@ihavenofriends6998 I dont think you realise most tartare is dry aged

@ivanvillacorte1590 Год назад

Me too :c

@YooosheerWZ Год назад

@@ihavenofriends6998 ive worked a michelin restaurant that serves calf dry aged in cow fat. delicious.

@socal92833 5 лет назад

Ninja:”Don’t be sacred of the raw” 😅 that’s how people get pregnant ninja!😂

@jerryryans2235 5 лет назад

Victor Flores nigga what

@itsphill3617 5 лет назад

Jerry ryans 😂

@janafin 4 года назад

Yeah my sisters pregnant I’m finna be a dad

@daemoh3696 4 года назад

@@janafin *SWEET HOME ALABAMA*

@Petothegreatone 4 года назад

Yeah it's pretty sacred the meat.

@ElChilo117 5 лет назад

Guga I’m still waiting for the no sear prank!!😂

@jonathansantos4202 5 лет назад

Thats evil

@mcf3778 5 лет назад

Wont matter if you are blindfolded

@mcf3778 5 лет назад

@Spencer7445 _ you obviously never tried... Poor soul

@ayoutubechannul 5 лет назад

@@mcf3778 lol this guy up here bakes steaks?

@mcf3778 5 лет назад

@@ayoutubechannul baked steak i didnt even notice that lol

@giacomocasiraghi5826 5 лет назад

Thank you for making this rainy day thousands time better! By the way, video quality steps up every single time...keep it up Guga!

@Dizzinator2114 5 лет назад

Just what I was thinking.

@SousVideEverything 5 лет назад

Thanks Giacomo!

@JamesThompson97 5 лет назад

Waited until 2:37, when he says "Your raw beef tartare is *dœñ* "

@anthonywagner8882 4 года назад

I stay waiting for that 😳

@leonardocabaca7077 4 года назад

omg🤣

@leonardocabaca7077 4 года назад

lets doen

@guser436 4 года назад

less døœêt

@AltimaNEO 3 года назад

2:50

@blakekillough9939 5 лет назад

Every time this man trys something it looks like he taking the biggest shot of vodka of his life lmaoooo

@SousVideEverything 5 лет назад

lol

@jimbo386 5 лет назад

In Japan, horse meat sashimi (called basashi) is famous in certain regions. In contrast to popular belief, a well prepared basashi is not hard or chewy meat.

@Racule 5 лет назад

Tried in Fukuoka. Loved it.

@espenschjelderup426 5 лет назад

I have used horse in cured sausages, and one time as a steak. I think it's the most tender meat I have tasted.

@dalerobertson3055 4 года назад

Depends on the cut, i ate the fat from the neck of a horse, quite chewy but an amazing contrast to the rib meat it was served with. Definitely head to Kyushu for the best basashi!

@felixaltenbuchinger2607 5 лет назад

Pls give that pork tartare a go! In Germany we got Mettbrötchen, which is basically raw minced pork on a bun topped with lots of onions.

@illmuskyhunter3313 5 лет назад

You can barely talk Americans into eating pork at 145℉ (med rare) let alone raw. They used to feed pigs poorly here so pork used to have trichinosis. So it's got the reputation of having to be well done because it used to have to be cooked to 165℉

@dbo2507 5 лет назад

Alter, Mettbrötchen sind der Hammer. Caralho Guga, get you some good quality pork butt and mince it with your machine. Fresh ground black pepper and salt plus diced white onions and you are in heaven.

@rafael1209 5 лет назад

I think you have to take into account, that in europe (and especially in germany) we have pretty strict laws regarding that kind of food. Here that kind of food is perfectly safe to eat since every step of the chain is closely watched and controlled. Starting from the health status of the pigs, over to the temperature at wich the parts are transported at to the point that tartar has to be sold and consumed the day it is purchased. Given. The last step can't really be controlled since no one can really see if you buy tartar one day and consume it three days later. But no sane person person would do that ;-)

@jpb2541 5 лет назад

DBO ich finde mett widerlich 😂😂

@Nik-xb1bj 5 лет назад

I wouldn't eat pork tartare for texture reasons. It's just not something I'm interested in. However, I remember the slightest bit of pink being considered taboo when I was a kid, and I was able to serve my family a medium rare tenderloin less than a week ago. No complaints. In fact, they loved it because it wasn't as dry as American pork dishes tend to be. Tartare would be pushing it because it's a bit too mooshy for my tastes.

@patrickzanin3749 5 лет назад

Guga do this recipe im sure you're going to love it (It's italian and It is called "Tagliata"): Trim and then slice a filet mignon and put It into a bag filled with extra virgin olive oil,fresh rosemary pepper and salt (these two before you put your slices into the bag). Then you close your bag and you can refrigerate it or if you want to eat it soon you got to leave the bag at room temperature for at least one day to marinate. As you want to cook it take out the meat and there you have to sear it (you just sear it fast on the outside as As you want your meat to be kinda raw inside). DO NOT THROW THE LEFTOVER OIL IT IS SO GOOD WITH SOME BREAD!! give it a try, It's delicioussss😱❤

@heathwoodlee520 5 лет назад

Love learning new things! Great job again!

@SousVideEverything 5 лет назад

I feel the same way! Thanks!

@bittersweet5161 5 лет назад

One method I've seen recommended (especially for super rare burgers, because grinding mixes in the outside bacteria into the inside of the burger) is to very quickly poach (Or searing would work as well) the very outside of the full cut of meat, without cooking it more than a millimeter or two, then trimming the outside off. At least for beef, all the bacteria that can cause food poisoning is held on the outside of the piece of meat, so as long as you sterilize that, then you can have safe raw meat on the inside.

@alexrecont5074 5 лет назад

Lion meat tartar for the Ninja ! Looking good Ninja

@HD-Shadowcloak 5 лет назад

Im glad this meme is still going

@Brvnkaerv 5 лет назад

Cat-meat and zoo-meat are common fare in Cuba.

@AltimaNEO 3 года назад

Lion meat is DEEEEEEEEEEELECHES

@gyver711 5 лет назад

I've never made Beef tartare myself, but I have tried it. It is good, but it's something I'd want like twice a year. Great Job Guys!

@chadwickhurlburt6529 5 лет назад

"Bread makes everything better" - very true, and it's what makes my diet so painful.

@Boom12 5 лет назад

There's one ingredient missing in a tartare... a raw quail's egg yolk. But otherwise, I love beef tartare too :D

@SousVideEverything 5 лет назад

I agree 100% but NINJA does not eat eggs, specially raw egg. 😢

@qlimaxseeunextyear 5 лет назад

a pickle as well in a small cubes and some mustard seeds and a shot of vodka with it is a must !! hehe other than that great vid !!

@Boom12 5 лет назад

@@SousVideEverything wooo pinned comment! Thanks Guga! I forgot Ninja is allergic!

@ThomasWilliams-zo7ke 5 лет назад

@@SousVideEverything would he even notice it?

@Boom12 5 лет назад

@Cardinal Copia's Love Slave ah. No probs. Thanks!

@tabijam4889 5 лет назад

Always awesome waking up to a new video from you keep it up!

@marcialbenitez5933 5 лет назад

Tabijam thank you!

@BeezyBee89 5 лет назад

Ninja at the end taking the rest of the tartar hahaha take it easy man save some for everyone else 🤣😂🤣😂🤣

@spikeboy101 5 лет назад

"don't be scared of getting it raw" trust Ninja

@AHG1347 5 лет назад

Ethiopian Kitfo is very flavorful and is great with Injera. I absolutely love it, and you might like this more than the classic Steak Tartare.

@vizigr0u 5 лет назад

Thanks for this experiment Guga. Your tartare recipe looks amazing! I wanted to say that in France some chef say "rare" is ~48C (~120F), I know USDA or other entities don't consider it "cooked" but it depends on the country anyway, and since you're eating the same piece raw it probably doesn't matter too much. Maybe you should try it a bit lower and see if you prefer it?

@khairuladlankamaluddin5515 5 лет назад

Guga awesome video!! Loving it!! 😍😍

@SousVideEverything 5 лет назад

Thanks Alex

@rickcar94 5 лет назад

Love me some tartare! Keep up the good work Guga!!

@SousVideEverything 5 лет назад

YEAH! Raw meat experiment!

@ernestolf6040 5 лет назад

I tried a pork ceviche recently. Cured pork in salt and then cleaned and lime/lemon with bits of bacon. pure heaven!

@Chino-Kafu 5 лет назад

Fiend salami is cured pork. I bet its close to that.

@acey6991 4 года назад

@@Chino-Kafu sort of. Salami is usually aged with friendly molds to give it a nice tang.

@nickstat6630 5 лет назад

That looks really good, I am going to have to try that too! I made my first meal with the Joule for myself and my family today. 1” Top Sirloin really big pieces. I can honestly see why you cook everything Sous Vide. Tomorrow we’re going to try your Tri tip samdwhich recipe and I also have my Sirloin Flap meat marinating with your recipe. If it wasn’t for your channel I probably would have never believed how good this method of cooking is. I seared my meats on the Sear side of my bbq. Excellent 💯

@bryangasca6300 4 года назад

5:31 I love the face he makes as he say he's betraying the tatare family

@nijeljones1 5 лет назад

Guga you forgot your famous....."I know it doesn't look that good right now, but watch this" part and the guitar music. Come on..... Guga that's our favorite part.

@ahaaha84 5 лет назад

I find myself thinking, "Sous Vide everything" in his accent even when I order taco bell..Sous vide everything

@TheEpicLinkFreeman 5 лет назад

what

@ivse9696 5 лет назад

Very informative Video 👍👍👍

@HellcatM 5 лет назад

I've had Steak Tartare and it was good! I wish I was your friend and neighbor to be able to try some of the things you make. Great video as usual! I learn a lot from you! I'm looking into buying a Sous Vide!

@InvisionTM2 5 лет назад

no searing music today... I'm sad

@AltimaNEO 3 года назад

Should have just made a seared tartrate. No sous vide, just straight to the sear!

@jorgemontes4644 5 лет назад

I dont know what "bocadito" is. Make a video of that :D. Excelent video 🤤

@BeezyBee89 5 лет назад

Another great video 😁😁😁

@sebastianklima 5 лет назад

Beef tartar on a fried sourdough bread with a little bit of garlic rub is my favourite thing to eat with a glass of beer in the Czech Republic! We usually scrape the tenderloin with a knife, egg yolk, salt, pepper, minced onion, paprika, worchester, ketchup/mustard (all these are optional, depends on the chef or what you like), but I think the fried sourdough bread is a must have!

@myveryfirstname 4 года назад

I hope you use the clippings for soup, stew, or greens.

@hakenbiegerchris9255 5 лет назад

In Germany pork tartar is very famous. We call it "Mett". It's totally safe to eat because of the strict laws and supervision of veterinarians. It's very delicious with chopped onions on fresh bread or buns.

@kuba729 5 лет назад

In Poland too, but the best tartar is with vodka :D

@POCLEE 5 лет назад

There are even German Brazilian version called Hackepeter or Carne de Onça.

@valvenator 5 лет назад

@@kuba729 Everything's better with Vodka! "Na zdrowie!"

@reddog1047 4 года назад

@Roderick storey Carne de Onça is Delicious

@reddog1047 4 года назад

@Roderick storey Oh, oh yeah, we had a lot of those scientists (Mengele died in Brazil). But, "Carne de Onça" isn´t raw pork, it´s raw beef, it´s almost like a tartar, so, it isnt that dangerous

@arnoldlayne3369 4 года назад

We eat that thing in Poland a lot with the Yellow part of the egg on top. Its delicious and we love it!

@LilChisty773 5 лет назад

When I’m hungry I watch food videos lol idk why I’m hooked on ur videos

@heathwoodlee520 5 лет назад

Can we see you do a London Broil? It's one of my favorites and I would love to see your version!

@SousVideEverything 5 лет назад

Not sure, I think it might be way to strong.

@heathwoodlee520 5 лет назад

@@SousVideEverything That's why it would make a great experiment!

@foxsound 5 лет назад

should try " Carpaccio " probably my favorite dish

@mgrandell81 5 лет назад

I do mine with truffle oil, shallot, garlic, salt, pepper, a bit of dijon mustard, and capers. Quail egg on top. It is amazing!

@Babyrocko1908 5 лет назад

Guga, so about that taste test.... How do I sign up? Y'all went in at the end! LOL

@benyyyang4867 4 года назад

Hey googa! Try going to a Laotian/Thai restaurant and order a raw beef laab/larb. It’s a beef salad. Might be very crazy cause of the looks But the flavors are amazing !

@guser436 5 лет назад

An egg yolk would have made it so good Makes it taste so rich and man I salivate thinking about it

@slothgod4592 5 лет назад

Ninja is allergic to egg

@NMMala 5 лет назад

Nice video. Your fan from thailand.

@stupedaso6505 5 лет назад

After cooking sous vide can you freeze it then recook it in sous vide after a couple days ? Just curious

@LuisGarcia-bj6on 5 лет назад

Guga!!!! You should make carne apache its like seviche but insted of fish is carne molida..

@vjsoeifi 5 лет назад

This comment just got harder and harder for me. Make Carne apache! Me: what? It's like seviche. Me: it's like what? Replace the fish with Carne molida Me: hi domino's? Can I get a none none pizza with left beef?

@LuisGarcia-bj6on 5 лет назад

@@vjsoeifi Seviche it is basically ground up fish and you cook it with lemon. If your still confused look it up its delicious

@efrenreme5749 5 лет назад

Ceviche*

@blauerdrache1205 5 лет назад

I am from Germany I Love raw Tartare Also do Carpaccio, raw, very thin sliced Beef, with Olive oil, Balsamico and Parmesan In Germany we have a dish called Mett, raw Pork with spices, delicious!

@jpb2541 5 лет назад

Ich kann mett nicht ausstehen 😂😂

@90julian90 5 лет назад

Maumau seems like the nicest and most humble person ever

@benzyza666 5 лет назад

Ninja seems like a man who is always happy.

@albertozaffonato1325 5 лет назад

Tartare is super popular now here in Italy... good stuff. Also, we just season with oliva oil and salt most of times.

@olivierTUBO 5 лет назад

e limone!

@albertozaffonato1325 5 лет назад

Esatto

@DerekDerekDerekDerekDerekDerek 2 года назад

Do you eat carpaccio

@gthang958 5 лет назад

Never tried it this way but thai style laab. The raw one is better. Looks good. Great job..

@salad2309 5 лет назад

laab moo :D

@Ass_Burgers_Syndrome 5 лет назад

That tenderloin looks half the size after being trimmed. What do you do with all the trimmed bits?

@mariuszarszylo1476 5 лет назад

Hugely popular in my home country, Poland. We always have some during parties once we start drinking Vodka. It is a nice snack.

@colinstu 5 лет назад

need to try some german Mettbrötchen now lol. delicious

@friedrichhollander4116 5 лет назад

Colin Stuart aber wenn dann muss es nach deutscher Tradition zubereitet werden.

@colinstu 5 лет назад

@@friedrichhollander4116 of course. this would probably be tough to do in the US.

@Racule 5 лет назад

Always wanted to try it when I heard there is raw pork food in Germany

@colinstu 5 лет назад

@@Racule Every time I visit germany I seek it out and eat it every day, I highly recommend it.

@simonci5177 5 лет назад

Try Tatrare this way: raw meat + Raw egg yolk + salt, pepper+ onion +Sour pickled cucumber. NOTHING MORE.

@mydickistinybut7509 5 лет назад

Vodka 😁

@HK47sneakyhippo 5 лет назад

Do you recommend purchasing the beef for the tartare fresh and using it that day, or is it similar to sushi grade fish that can be safely stored for a period of time before use?

@THConnoisseur 5 лет назад

Fresher is better but as long as you remove the meat that is exposed to oxygen and its good quality beef it should be fine

@HK47sneakyhippo 5 лет назад

@@joeees7790 @THConnoisseur thanks for the reply I appreciate it

@shlomizdk 5 лет назад

What knife are you using as silverware?

@LeOn-lx6sp 5 лет назад

Don't be scared to get it raw -Ninja 2019

@TheSnakes294 5 лет назад

I’ll be sure to show my girl this since she loves ninja😂👌🏽

@AvosChannel 5 лет назад

I finally subscribed 😂 after 2 months of watching

@joshuas2011 5 лет назад

Avo's Channel I’ve been watching for over a year and still haven’t subscribed lol

@AvosChannel 5 лет назад

James Newton 😂 u might as well sub bro

@salbici1913 5 лет назад

Guys! Absolutely loooove your stuff. Any chance of trying slow cooked beef cheeks in red wine sauce with creamy mash? If you liked Osso Bucco, you will love this. Take note of the texture. It's like nothing else.

@john1182 5 лет назад

excellent video as always, i cant wait to try steak tartare

@SousVideEverything 5 лет назад

Thanks!

@albetesh5677 5 лет назад

Looked good to me! Why didn’t you cook the beef at a temp of 120 which is still considered rare ?

@we1rd92 5 лет назад

because 120F doesn't do anything pasteurization wise, which he was going for.

@TeamMisplayFTW 5 лет назад

Woah! Dry Aged Beef Tartar!!!

@BackFireZz 5 лет назад

Never had this before but looks delicious

@paulohyp 4 года назад

Tartare is one of my favorite “dishes”. Carpaccio can’t even compare!

@steven37c 5 лет назад

Hey Guga its like Carne Apache from mexico, you should try it.

@guapodachapo7124 5 лет назад

carne apache is cooked with lemon bro not the same

@steven37c 5 лет назад

@@guapodachapo7124 gotta learn to read bro.. Never said it was..

@guapodachapo7124 5 лет назад

u said its like tartar and its NOT LIKE TARTAR LEARN HOW TO EXPLAIN

@btaublib 5 лет назад

I would like to see a test with pasteurizing the beef. Maybe 110 degrees for 2 hours or something similar (I don't know the exact time/temp) but an under rare/black and blue temp long enough to make it totally safe.

@Thatdudedoes 5 лет назад

Love this! If you're ever in Los Angeles Guga, the steak tartare at the Hotel Bel Air is AMAZING!!! And as much as I consider myself to be an adventurous eater, I would not eat chicken or pork tartare...

@SergeySedlovsky 5 лет назад

Are you going to do a video with the Anova Pro? :)

@ladamurni 5 лет назад

No chicken tartare for me, I don't have a death wish.

@THESNEAKERADDICT 5 лет назад

no way id eat chicken tartar

@DerekDerekDerekDerekDerekDerek 2 года назад

Pork is as far as I'd go if it's a healthy pig it's common in Germany. I've had raw lamb, venison, scallops and of course fish and oysters

@LaurentIpsum 5 лет назад

Bocadillo! That looks incredible! Please make one!

@dlee8237 2 года назад

I used the complexus cut from a rib roast broken down from the cap and individual steaks. Came o u t great. Used salt pepper sesame oil and green onions.

@eddiesanchez9095 5 лет назад

Chicken tartare ???? Can You say SALMONELLA!! LOL

@MEiiSTR 5 лет назад

There are some Chicken u can eat raw without the Danger of Salmonellas😂😂

@viethuongvothai686 5 лет назад

Robin TV yeah, but it would be really hard to find, like in 1/100000

@viethuongvothai686 5 лет назад

Robin TV doesn’t worth the risk

@djuell01 5 лет назад

Raw steak just needs salt and garlic powder and its amazing.

@simonci5177 5 лет назад

Try Tatrare this way: raw meat + Raw egg yolk + salt, pepper+ onion +Sour pickled cucumber. NOTHING MORE.

@vladimirgaucan8832 5 лет назад

@@simonci5177 The european way

@zipfelchefchen6816 4 года назад

raw steak just needs raw steak xD

@rn5598 5 лет назад

I feel like the Ninja was making a lot of raw jokes that didn’t make the final cut LOL

@greetdekeizer4369 5 лет назад

Were i live its in every butcher shop , its just grounded steak and we put only pepper and salt (some do alsoTabasco) on it . Its lean , raw and it goes on a sandwich . I love it .

@G17x 5 лет назад

Guga,do a video where you make a beef tartare with a dry age meat pls hahahaha😂

@SousVideEverything 5 лет назад

Oh boy.

@G17x 5 лет назад

Sous Vide Everything oh God,you replied lol😂😂. Love you so much Guga,keep it up!

@ElChilo117 5 лет назад

Ey guga you should made carne al pastor😎

@alan57anatomicamentecorrec48 5 лет назад

Best coment ever

@Aleno93 5 лет назад

Love the videos guys! Would be good if Ninja didn't know the difference between the two dishes before he tasted them.

@vietta84able 5 лет назад

Those asian bowls are so nostalgic!! Brings back childhood memories haha!

@wakeup721 5 лет назад

Chicken Tartare........no, proceed with extreme caution!

@chefpetitte 5 лет назад

you have to try raw beef carpaccio.. its delicious 😎👌😉🔥

@edgeisloveedgeislife5439 5 лет назад

Ben Boss Mc carpaccio is my favourite dish, but I never feel like trying it because I don't know what beef to use, and how to make sure to pasturize it - going to a butcher instead of a shop is a hassle.

@dangerzone9747 5 лет назад

These 3 brothers have good chemistry.

@mediumrare5163 5 лет назад

Hey Guga, people in Germany eat pork tartare all the time, it's called Mett and is very popular. It's just chopped or ground pork with diced onion. You eat it on bread, bagels etc. with a little salt and pepper. Give it a try!

@Joclamp 5 лет назад

Guga- I'm surprised that you, a Korean food connoisseur, didn't make Yukke, the Korean version of steak tartare. It's Deeeeelicious!!!

@WillayG 5 лет назад

Yukhoe the best thing ever. Lived in Korea for 12 years and it's always one of my favorites.

@perfectramen6278 5 лет назад

I Challenge you to... SOUS VIDE 1 DOLLAR STEAK 🥩

@Stxgnxnt 5 лет назад

I think he did that already

@beanshady 5 лет назад

@@Stxgnxnt He did? I didn't see that video and will hunt for it as I'm curious.

@sneakyst1 5 лет назад

Perfect Ramen $1 steak vs $10 steak vs $100 steak

@alexlaris5069 5 лет назад

Ninja is starting to look thinner! Keep it up ninjaaaa! You’re doing it well

@Teperguntei321 5 лет назад

i think guga is being coerced by some kind of lemon mafia to put sliced lemons on absolutely everything

@novazo1 5 лет назад

only way I'd try chicken raw is unless I'm in Japan

@Chilax 5 лет назад

Noé Vasquez yeah they treat the chicken right unlike in America

@Mhothan 4 года назад

@@Chilax raw chicken can give you salmonella chief.

@Chilax 4 года назад

Michael Hothan it only gives you salmonella if it got exposed to Salmonella. If chicken is kept clean like it is in Japan it wouldn’t have Salmonella......chief

@Mhothan 4 года назад

@@Chilax ok buddy

@illomens2766 5 лет назад

I've had chicken tartare in Japan, but their quality of chicken is a lot better than in the US or Europe.

@derpizzadieb 5 лет назад

It's not the quality that matters, even if they are as fresh at it can be you'll have a good chance that its contaminated with salmonelly and campylobacter. There's like a 25% chance that you will get sick, like seriously. And then you would have to know and trust the person that serves the chicken sashimi that it's as fresh and possible, was raised accordingly and from what part the meat comes from.

@Elektr0hazard 5 лет назад

Here in Chile we call this 'crudo' (literally raw), and when you add the egg we call it tártaro (tartare).

@CallardAndBowser 5 лет назад

Also, the fat can lead to a lot of bacteria. The Germans in Frankenmuth, Michigan call this Tiger Meat. They prepare and sell it at Kern's Sausage in Frankenmuth.

@weedywet 5 лет назад

I've had chicken sashimi in Japan and it's incredibly good. But I wouldn't do it in the US with the way chickens are raised here.

@ZacharyBittner 5 лет назад

It's dangerous in Japan as well. No matter where you go, about 50% of chicken is infected with the salmonella. Even if Japan where torisashi is still attempted to be the most clean you can serve it raw (via searing, acids and immediately frozen after the animal is killed) still results in 4,000 cases of salmonella per year. In short, never eat raw chicken. Even in Japan.

@weedywet 5 лет назад

Your loss