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Sous Vide Basics: PORK CHOPS and SAUCES 

Sous Vide Everything
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Sous Vide Pork Chops and Sauces on our 2nd episodes of sous vide basics with Guga. You asked for pork chops and today I show you 2 version, one sweet and another savory. I am also doing a sweet glaze sauce and a mushroom sauce to go with these beautiful pork tomahawks.
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#SousVide #PorkChops #Sauce

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21 сен 2024

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Комментарии : 925   
@JustWilson
@JustWilson 5 лет назад
I prefer the guy from Guga foods, he knows what he’s doing.
@TombunnyHunter
@TombunnyHunter 5 лет назад
He also doesn't boil his food in bags, the dude actually cooks stuff.
@pog7245
@pog7245 5 лет назад
Its The same guy...
@TombunnyHunter
@TombunnyHunter 5 лет назад
@@pog7245 That's the joke.
@pog7245
@pog7245 5 лет назад
@@TombunnyHunter lol
@isakhansen9572
@isakhansen9572 5 лет назад
OhYeahItsMax Maximilium wooosh
@LadyB_miniatures
@LadyB_miniatures 5 лет назад
One thing i like about guga is his food safety and hygiene is on point with gos use of gloves and talking about safe temps for sous vide etx
@MollyYoungblood
@MollyYoungblood 4 года назад
guga, my husband and I just got a sous vide circulator for Christmas, so thanks for all of your basics videos! perfect explanations for us beginners!
@JosueExplores
@JosueExplores 5 лет назад
This is the beauty of the internet. Guga is making more money from RU-vid revenue, sponsors and affiliate links all while cooking in the comfort of his private studio. He sure works a lot, editing etc. but it’s worth it.
@flarica64
@flarica64 6 месяцев назад
Plus, he does what he loves. Cooking and sharing with his family, friends, and teaching us how to do it. What's better than that?!
@vasi2161
@vasi2161 5 лет назад
Who needs Gordon Ramsey when you have sous vide everything
@mokouf3
@mokouf3 5 лет назад
After I keep watching both 2 Guga's channels, I can feel that Gordon Ramsey = Gordon Crappy!
@ladamurni
@ladamurni 5 лет назад
Don't bring up that guy, he is not a chef, he is just an ass with a to big of a mouth. If my ass would look like his face I would not dare to take a shit.
@filipraos8072
@filipraos8072 5 лет назад
@@ladamurni i see you have trouble telling apart TV and reality
@Moukeaf
@Moukeaf 5 лет назад
Me, because Guga isn't injuring everything. It's another style.
@dirkkrafzig
@dirkkrafzig 5 лет назад
Gordon Ramsey? Are you kidding me?
@26muca07
@26muca07 5 лет назад
I like this new style of videos. The good old formula for cooking shows, simple and basic.
@SousVideEverything
@SousVideEverything 5 лет назад
Basics! Im still doing regular show but will have this series in a little playlist fir you to reference to anytime! Thanks for watching!
@jamesellsworth9673
@jamesellsworth9673 5 лет назад
EVERYTHING we need to know to confidently cook tender, juicy pork everytime PLUS two sauces. Thank you.
@daleunser9493
@daleunser9493 4 года назад
Finally living the dream! **Eating pork chops while watching Guga cook pork chops **
@benjaminyardley5278
@benjaminyardley5278 5 лет назад
Just tried the savoury one, I'm lost for words. I bought my anova after seeing this channel, whenever I use it everything is amazing. But when I follow gugas instruction, it is like a whole other level. This one and the part smoked brisket are my favourites so far.
@bigal4109
@bigal4109 5 лет назад
The way guga changed,his video into more of a tutorial is a change i didn't know I wanted but am very happy i recieved
@enriquesanabria6534
@enriquesanabria6534 4 года назад
This is one of the best episodes ever. Not just because the amazing food but sooo many basics in one vid.
@victor3dgamar
@victor3dgamar 5 лет назад
When will I able to eat at your future restaurant?
@mokouf3
@mokouf3 5 лет назад
That is sous-vide master privilege. Learn and have your private restaurant.
@blackmetal4546
@blackmetal4546 5 лет назад
@@mokouf3 Have you achieved your own private restaurant?
@sidorakmine
@sidorakmine 5 лет назад
@@TheBomo bruh, that's not how restaurant run -_-, prep time might be 12 hours, but pick up for the order should only take around 5 to 15 mins, pre cook, re-heat and put some color on it done
@sanata808
@sanata808 5 лет назад
Ban Shido r/WHOOSH
@thealize808
@thealize808 5 лет назад
Tomorrow
@HereComesThePaine
@HereComesThePaine 5 лет назад
Guga, I just wanna give you my love for doing all these kinda videos on both of your channels. Video quality never ceases to be top quality, and the food is..... pure awesome. You madman, keep it up! :)
@TheMaartian
@TheMaartian 5 лет назад
Great video! Thanks. One thing I do differently, is I make a little paper towel sachet for the fresh herbs. I've found that the vacuum presses the herbs into the meat, leaving noticeable differences in taste of the finished piece (much more pronounced herb flavor where it was pressed into the meat). So, I wrap the herbs into a paper towel "straw" (ends open), and place that on the piece. Also easier to remove after sous-vide'ing.
@EnduranMusic
@EnduranMusic 5 лет назад
The promised Wagyu of Chicken! We need that !
@Thebearwand
@Thebearwand 5 лет назад
Wait when did I miss that happening......regardless YES! This is a must on either channel
@andrewbrigs5093
@andrewbrigs5093 3 года назад
WTF is Wagyu Chicken? Some Asian massaging and beer feeding chickens? Use reality....
@dave-in-nj9393
@dave-in-nj9393 4 года назад
I realized that a restaurant could put in a couple dozen pork chops in before the dinner rush, pull them out as they are ordered and sear each serving and the customer would be served fresh and perfectly done food.
@Gocunt
@Gocunt Год назад
you could precook them in the sv bags and put them in warm water and sear when needed
@livingintheforest
@livingintheforest 5 лет назад
I loved that you put the different temps and times to be safe to eat.
@travisyarbrough4033
@travisyarbrough4033 2 года назад
Guga...... you and your crew are CRAZY !!!!! These recipes and results are great !!!!! You are the inspiration to the hesitant worried about wasting time and money on failures. I can't express how much I love your failures on video for the pure honesty of it all. BOTH channels are amazing as are you and the crew !!!!!
@txkos
@txkos 4 года назад
I just made the savory sauce and it was delicious! I would recommend doubling the ingredients though. Better to have too much than too little.
@NeRFeNHuRDeR
@NeRFeNHuRDeR 2 года назад
I truly hope every minute of your life is as happy as your videos make me.
@DreOGReacts704
@DreOGReacts704 5 лет назад
Hey.. Walmart has wagyu steak now lol can you check it out and see if it’s authentic? Test it against your butchers cuts..
@imaripapin5070
@imaripapin5070 4 года назад
Most likely American Wagyu and not authentic Japanese.
@mnotlyon
@mnotlyon 3 года назад
@@imaripapin5070 If so, it may be the only thing in Walmart that is American made. :)
@TonnoNinja
@TonnoNinja 2 года назад
@@mnotlyon AHAHAHAHAH
@standjudger223
@standjudger223 5 лет назад
Damn guga at this point rather than your body being 65% water its gonna be 65% meat juices
@muncanatore3094
@muncanatore3094 5 лет назад
Standjudger The Standlover its 75% water
@SparkysAdventure
@SparkysAdventure 5 лет назад
@@muncanatore3094 nah it's 75% meat juices
@AnUnknownPlayer.
@AnUnknownPlayer. 4 года назад
nah its 75% juices from the bag
@LakeAndBake
@LakeAndBake 4 года назад
Is he not made of meat? Why would he not be comprised of meat juices?
@moprettymo
@moprettymo 5 лет назад
I love this new series Guga!
@KindofCooking
@KindofCooking 5 лет назад
WOW! Ramen and Basic Pork Chops! We must be on the same wavelength! Did those 2 videos the past 2 weeks too lol. Nice take on it.
@bleuuugh
@bleuuugh 5 лет назад
Saw your videos. They are great. Keep up the good work! 👍
@KindofCooking
@KindofCooking 5 лет назад
@@bleuuugh Thanks for watching! Means a lot to us!
@pyroextrem1597
@pyroextrem1597 5 лет назад
I’m German and it’s too funny when you say sauerkraut 😂
@javiflaco60
@javiflaco60 5 лет назад
Thank you for posting all the times for the thickness of the meat!!!
@michaelmcmillan1116
@michaelmcmillan1116 3 года назад
Keep these videos coming Guga! So informative, easy to follow, and helps all of us elevate our cooking to the next level. I have some beautiful bone in pork chops from GWS and I'm going to do both recipes for my family this weekend.
@sallyidol6281
@sallyidol6281 4 года назад
I use a about a cup of just plain water to deglaze the pan and use all that beautiful juices to dip either the pork chops in or bread. I usually cook about four to six chops, so all that yummy goodness is in there were I am from we call it red eye gravy, although no flour us used. Just water. My mom did it that way and I loved it and my children and grandchildren love it. I add salt and pepper to taste.
@joepangean6770
@joepangean6770 4 года назад
I can understand why no one disagrees with you, that whole Game of Thrones background of knives.
@dave-in-nj9393
@dave-in-nj9393 4 года назад
Gordon is a true Master Chef and can add flavor to make crappy food into great dishes Guga, can use Sous Vide to make crappy cooks into great cooks. =============== my wild guess was 141 F, Guga, I take my hat off to you sir ! your teaching are starting to sink in.
@binyon7
@binyon7 4 года назад
Guga is One of a Kind. They broke the mold! All in a good way! Excellent on so many measures!
@deemo8578
@deemo8578 5 лет назад
Quality cooking video. srsly better than anything on television ;-)
@SousVideEverything
@SousVideEverything 5 лет назад
Thank you so much 😊
@scottk6955
@scottk6955 2 года назад
Thank you so much for all your videos! I'm new to sous vide, and I have learned so much from you. Everything I've tried has been fantastic! Thanks!!!
@mayuravirus6134
@mayuravirus6134 5 лет назад
"I'm also gonna slice a little bit of my butter" -Guga Foods 2019
@student1234
@student1234 5 лет назад
I’m loving the evolution of this channel guga keep up the amazing work
@SousVideEverything
@SousVideEverything 5 лет назад
Thank you so much student!
@sidesw1pe
@sidesw1pe 4 года назад
I love your taste reactions, Guga. I giggle every time :D
@75novaguy73
@75novaguy73 5 месяцев назад
I souse vide some regular ole porkchops the other day and they turned out great. Just done them steak style, spg, sear and baste. Was great
@thatisakiwix3367
@thatisakiwix3367 5 лет назад
Man gonna love trying this one day
@SousVideEverything
@SousVideEverything 5 лет назад
You are!
@laurabarrett9413
@laurabarrett9413 Год назад
My husband raved about these pork chops! I made the savory one for him and he LOVED it!!!
@TonecrafteLuthiery
@TonecrafteLuthiery 5 лет назад
I get the sense you did this as a hangover cure for Mau Mau 🤣. You're a good friend Guga.
@dustinwhitesell4860
@dustinwhitesell4860 2 года назад
I can’t wait to get my Sous vide machine!! I’ve watched your videos religiously dude!
@chrisvalph7317
@chrisvalph7317 5 лет назад
This is my kind of content! Well done Guga! Love from Philippines
@SousVideEverything
@SousVideEverything 5 лет назад
Glad you liked it Chrisval
@oldmtbrider4273
@oldmtbrider4273 5 лет назад
I really enjoy the new format very educational keep up the good work guga
@broderwow
@broderwow 5 лет назад
One question, using vacuum bag for every steak seems like a lot of plastic pollution. What are the alternatives? Are there any reusable vacuum bags? What are the disadvantages of using zip locks or silicon bags?
@inspectordabbit2048
@inspectordabbit2048 4 года назад
There are a few good reusable options, they come with a pump are easy to clean... Check amazon. Ziplocks are ok, you need to make sure the zipper is above the water level, but in hotter temps the side seams can rupture, spilling all those amazing juices and essentially boiling your meat -- often people will double bag when using ziplocks, which can be justifiable if you're cleaning and reusing them a few times.
@broderwow
@broderwow 4 года назад
@@inspectordabbit2048 Thx, I saw quite few reusable options however, the main question is which are "good" and if they have been tested by the community and/or experts :)
@dobiebloke9311
@dobiebloke9311 Год назад
Guga - To deglaze a pan with mushrooms, is pure genius. I came for the sous vide of a pork chop (I've got some nice thick ones waiting for me), and I always check you out for times and temperatures, and I found this. I love mushrooms, but I will never see mushrooms the same way, after seeing this. Thanks man, and happy holidays to you.
@Fenigold
@Fenigold 5 лет назад
Guga this series is excellent. Thank you for sharing this quality content for free. ❤ By the way, can we use meat juices from sous vide to deglaze the pan instead of chicken stock? Or would it be worse?
@SVEMauMau
@SVEMauMau 5 лет назад
Definitely do it!!
@finickybits8055
@finickybits8055 2 года назад
I love how Guga can do more with a slightly fancy hot plate, than most of us can do with a full kitchen and grill, lol
@kenad4770
@kenad4770 5 лет назад
Try dry age pork tenderloin, I wonder what it would taste like.🤔
@ayoutubechannul
@ayoutubechannul 5 лет назад
Yes I've been asking for dry age pork
@bramvanderwaal5632
@bramvanderwaal5632 5 лет назад
Eli Vigil 710 i think it is not possible because of bacterias
@Prometheushighaf
@Prometheushighaf 5 лет назад
I keep asking for sous vide human
@jorgee.ramirezm.7301
@jorgee.ramirezm.7301 5 лет назад
I think you cant dry aged pork or poultry. Only beef stands the dry aged process
@sirociper
@sirociper 5 лет назад
The grim spectre of Death
@wrektum
@wrektum 4 года назад
Tonight I will try one of these recipes. My go to channel for sous vide
@ΣωτήρηςΠαπαγιάννης-θ3ρ
"I also like to season the board" *_Adam Ragusea Has Entered The Chat_*
@paulh7589
@paulh7589 4 года назад
Normally when I am alone I don't laugh out loud. When I watch Guga and his friends taste his food, their reaction makes me howl with laughter. Guga- I wish I lived next door to you. If I was a cow or a pig I would gladly give up my life knowing you are going to cook me!
@goldencum1611
@goldencum1611 4 года назад
Paul H jeeez
@paulh7589
@paulh7589 4 года назад
@@goldencum1611 Only if I was a cow or a pig!!
@alvarobanegas5841
@alvarobanegas5841 5 лет назад
2:18 * Adam Ragusea is that you?! *
@romanobaumann1874
@romanobaumann1874 5 лет назад
Álvaro Banegas lmao
@WillieE2337
@WillieE2337 5 лет назад
basics with bab.. guga.? lol
@iamgort70
@iamgort70 2 года назад
I Sous vide centre cut pork loin chops, 2 inches thick, bone in and I serve them with a Blue Cheese sauce...it is INSANELY delicious! Use a St Agur blue cheese for a creamier sauce or if you like a bit sharper sauce use a good quality Stilton. You could put my Blue cheese sauce on cardboard and it would be delicious! 👍😁
@Just_Enni
@Just_Enni 5 лет назад
I like the new style! Reminds me of a cook-show only better! ❤
@ShredMaster2010
@ShredMaster2010 5 лет назад
I used to be against sous vide, but your videos have changed my mind. Going to buy a setup this weekend. Thanks Guga!
@Ass_Burgers_Syndrome
@Ass_Burgers_Syndrome 5 лет назад
3:53 : Shows how to make a bone-guard to put in the bag 4:37 : Immediately forgets to put the bone-guard in the bag!
@abbasahmed4775
@abbasahmed4775 4 года назад
Even talks about being smart! Some genius you turned out to be
@christyler1647
@christyler1647 12 дней назад
Yum. Always a pleasure to watch these video although now I am hungry!
@johncavalier9565
@johncavalier9565 5 лет назад
You could try and dry age some venison or ostrich. Ostrich is a healthy meat and has a good source of fat and is very tender!!!!!
@valavenkat7592
@valavenkat7592 4 года назад
Ostrich is not sweet at all
@olianims
@olianims 4 года назад
@@valavenkat7592 add honey?
@homerfantastic
@homerfantastic 4 года назад
Just came across your Chanel and subbed, I'm waiting on my sous vide stuff to arrive from amazon. these are the first recipes I am trying. Looks so delicious, Thanks for the tutorials.
@samr2016
@samr2016 3 года назад
Ha, my exact thoughts. Amazon should deliver tomorrow. I wonder if you can pre-package freeze it then take it out defrost and then cook it
@dlaldlaldlanutsntnstn1418
@dlaldlaldlanutsntnstn1418 5 лет назад
Step aside Babish, Guga's gonna show you how it's done
@omar8634
@omar8634 5 лет назад
Hopefully they collab in the future, they are both fantastic
@MOUNTAINEAGLES
@MOUNTAINEAGLES 5 лет назад
6:50 am Guga is very early and you with your delicious food 😋⛰🦅
@SousVideEverything
@SousVideEverything 5 лет назад
Very early for me im in the west coast today
@fettchan9128
@fettchan9128 5 лет назад
When i saw the first few seconds I was like "When did I click on a Tasty video"
@robertlarios4959
@robertlarios4959 5 лет назад
😂 yea guga has come a long way
@benjicod1710
@benjicod1710 5 лет назад
The first second was hes intro but ok🤦‍♂️🤦‍♂️🤦‍♂️
@robo9466
@robo9466 5 лет назад
2:57 “You dont want to squeeze the meat too much. If you push it and squeeze it...” Guga. Ur just asking for people to comment jokes. Also, I love how you are using guga’s rub. He’s such a creative guy and I’m glad you are giving him credit for his amazing rub! You guys NEED to do a collab!
@erikamichelova8645
@erikamichelova8645 4 года назад
You mean Guga from Guga foods and Guga from Sous vide everything? It's the same person.
@robo9466
@robo9466 4 года назад
Erika Michelová that’s the joke because he has two different channels.
@yizhou3144
@yizhou3144 5 лет назад
Set his pan on fire...."Nothing crazy"
@carlbowie480
@carlbowie480 2 года назад
Gaga, I like my SousVide pork chops with horseradish mustard. I’d like to see a sauce like that. Love all your videos.
@fabiorangel7680
@fabiorangel7680 5 лет назад
Anyone else noticed at the end, that his cook top is a cylon in disguise?! 😀
@nicklasandersen7785
@nicklasandersen7785 4 года назад
God, how can you not love this guy. Only guy I ever saw, with the same over excited attitude towards good food as myself.
@antonioportolesi7721
@antonioportolesi7721 5 лет назад
Where is ninja....I think this should be explained....
@ztxycjcxkzjzjtzjtzzxylxlxo
@ztxycjcxkzjzjtzjtzzxylxlxo 4 года назад
He does his own videos now so he's rarely in SVE videos
@ztxycjcxkzjzjtzjtzzxylxlxo
@ztxycjcxkzjzjtzjtzzxylxlxo 4 года назад
@90's Baby yeah I hope not. Always loved him in the videos.
@antonioportolesi7721
@antonioportolesi7721 4 года назад
@@ztxycjcxkzjzjtzjtzzxylxlxo no one is saying he can't have his own. Guga has had his own forever as well..but SVE was always all 3 and I'm just not enjoying it as much without the trio
@anuragroy11
@anuragroy11 4 года назад
They beefing dawg
@stephenblankenship2696
@stephenblankenship2696 4 года назад
Everyone has to move on but hopefully their will be surprise visits from time to time.
@Hitchhiker79
@Hitchhiker79 5 лет назад
perfect. Got some pork in the fridge for tomorrows lunch... Will definitely try the searing method (and the sweet glaze, maybe... Replacing the "Kraut" with lemon, as I got this on hand...)
@Raiderstarrunner
@Raiderstarrunner 5 лет назад
Not a fan of pork chops, but I would definitely try this!
@SousVideEverything
@SousVideEverything 5 лет назад
Give it a try dude!
@totonka9161
@totonka9161 5 лет назад
I never liked pork until I got a SV. Now it's one of my favorite meats. There's a gas station (Yup! Kwik Trip) by me that sells $1.50 bacon wrapped pork tenderloin and 5oz sirloin steaks already vac sealed. Talk about EZ and cheap! The SV cooks them to the temperature a master chef would. I've always hated salmon, not anymore! Watch the SVE where Guga does salmon and you'll be in for a treat.
@CaptainCanadaTV
@CaptainCanadaTV 5 лет назад
TheDude I hated pork chops until I sous vide them
@26muca07
@26muca07 5 лет назад
I love pork, but I'm highly allergic to cats and a specific albumin in their hair crosscuts with a form of albumin in pork meat, so I'm allergic to pork as well. It sucks man.
@TinaKilcup10
@TinaKilcup10 Год назад
I did the savory, The Mushroom cream sauce (Which I added a white sparkling wine) was to die for! I absolutely loved it ❤🎉😎🤤
@swedish3758
@swedish3758 5 лет назад
Dry age a meat for 30days, then cover in butter and beef tallow and age for 20more days
@SousVideEverything
@SousVideEverything 5 лет назад
That sounds real good!
@TheRealNormanBates
@TheRealNormanBates 5 лет назад
What happened to your user name? Didn’t you used to be “Swedish Hot tub”?
@rel3979
@rel3979 5 лет назад
Monroville swedish jacuzzi
@TheRealNormanBates
@TheRealNormanBates 5 лет назад
TheDankTank TV Heh heh... that’s the one.
@swedish3758
@swedish3758 5 лет назад
Monroville nah swedish jacuzzi. But people made fun of me on other vids so i had to change:(
@TheRealNormanBates
@TheRealNormanBates 5 лет назад
Guga: have you experimented with dry aging a steak (like usual), but tried one steak soaked in beef broth for 6/12/24 hours to see if it rehydrates and enhances the beef flavor? Note: _not to sound vide in (we already know what liquids do),_ but marinate _before_ you cook.
@pog7245
@pog7245 5 лет назад
1m subscribers here too soon ;)
@SousVideEverything
@SousVideEverything 5 лет назад
I hope so! Thanks to all of you! Thank you, thank you!
@pog7245
@pog7245 5 лет назад
@@SousVideEverything Please dry age a steak in Meat fat even better in Wagyu fat. Please it Will have an extreeme flavor
@imbalolpro
@imbalolpro Год назад
Love to see more Korean and Asian styled pork cooked sous vide
@Deathzone263HRX
@Deathzone263HRX 5 лет назад
Guga: You don't want to burn the sugar Also Guga: we burn off the alcohol by lighting the pan on fire
@iagreewithyou112
@iagreewithyou112 5 лет назад
Wtf is your point those are two different things dumbass
@Deathzone263HRX
@Deathzone263HRX 5 лет назад
its a joke, take your period out on someone else
@TracerXS
@TracerXS 4 года назад
Thanks Guga! tried it tonight with a bacon wrapped pork tenderloin, the savory mushroom sauce with the garlic mashed potatoes and tenderloin was deeeeeeeelicious!
@JesusChrist-yh4pi
@JesusChrist-yh4pi 5 лет назад
"and we render". Sounds like Sam The cooking Guy
@danm8004
@danm8004 5 лет назад
I feel like Sam and Guga did a secret Collab this week where they copy each other... Weird..
@Omega-xl6wf
@Omega-xl6wf 5 лет назад
unglaublich , das beste was ich jehmals erleben durfte . danke guga
@mls4015
@mls4015 5 лет назад
Hazte un canal en español “Guga en tu cocina”
@libertyprime9891
@libertyprime9891 5 лет назад
Es brasileño, El habla portugues.
@bruce_tee
@bruce_tee 5 лет назад
yeah he doesnt speak spanish
@sirociper
@sirociper 5 лет назад
Does that mean Guga's on the cocaine?
@24kChen
@24kChen 5 лет назад
@@sirociper Yeah that's what it means
@d.kleiser9514
@d.kleiser9514 Год назад
Trying your precook idea for tomorrow after work. Thanks!
@mendeldavis5755
@mendeldavis5755 5 лет назад
This new format is like chef style I kind of liked the old style. It's more of your style and rooms. This feels too commercial. It's still a great video just different for me.
@KuraiChanZ
@KuraiChanZ 5 лет назад
At first I liked it because it was something new, but after a while I definitely think it feels different. It use to just be three dudes having their lunch, to put it simply
@mendeldavis5755
@mendeldavis5755 5 лет назад
Yeah. I'm okay with the ads and some commercialization but now it's starting to get blah. I definitely miss the old style. Thanks for not making me seem crazy.
@selkieboat
@selkieboat 3 года назад
I have to say just how much I learn and enjoy your channel. I use to be a bbq/smoke guy, but this Sous Vide method is amazingly fantastic! You video presentation is fun and insightful to watch. Keep up the great work, and thank you!
@zachtee734
@zachtee734 5 лет назад
"The other one is three inches. Let's just round it off and call it two-and-a-half inches." This is not how Math works Guga.
@AmbushTricks
@AmbushTricks 5 лет назад
To anyone considering doing pork sous vide... DO IT. You don't even need to buy expensive cuts, just make sure its an inch thick at least and it'll be amazing. My favorite is salt/pepper, garlic powder, and thyme in the vacuum bag, then basted with butter and JUST A LITTLE brown sugar. Life changing. Almost tastes like ham but the best you ever had.
@all_the_hype4576
@all_the_hype4576 5 лет назад
If I was a robber and I broke into gugas house and saw that wall of knives I would leave
@juancamilohoyos4347
@juancamilohoyos4347 5 лет назад
I would take'em all lol
@totonka9161
@totonka9161 5 лет назад
I'd break in to steal his meat collection. It's worth more than the knives some times. :-D
@munenex
@munenex 5 лет назад
The steaks would make you stay.
@GiangHPham
@GiangHPham 5 лет назад
Mongol Andy hes also a brazillian jiu jitsu master 😂😂
@electronsauce
@electronsauce 2 года назад
This man estimates his inches less than they actually are, quit double bagging it and implemented a bone guard instead. What a legend
@aboodnajar
@aboodnajar 5 лет назад
Im happy that im an ex Muslim.. i was missing alot
@shmuelcohen4896
@shmuelcohen4896 5 лет назад
thats a good start.
@aboodnajar
@aboodnajar 5 лет назад
@@shmuelcohen4896 indeed
@cprtrucking7725
@cprtrucking7725 4 года назад
Guga... This is probably my favorite video that you have done in a while. Very informative
@matumbo95
@matumbo95 5 лет назад
Am I the only one that doesn’t like the combination of sweet and meat?
@rook2010
@rook2010 5 лет назад
Perfect way to spend an evening This video came right in time
@SousVideEverything
@SousVideEverything 5 лет назад
Thanks for watching! Have a nice evening
@nervousnut7203
@nervousnut7203 3 года назад
Bone guard from the bag material is genius! Guga knows his shit.
@sandmandanieL
@sandmandanieL 2 года назад
You are the reason we bought a Sous Vide! 🙏
@ChuckRiley
@ChuckRiley 5 лет назад
Guga, this series is the bomb. Thank you.
@eyetok_alot
@eyetok_alot Год назад
lol, it is fun to see how this channel is grown, so much better editting now, and much more from the heart. this was good, but you could tell it was a little forced to get the lines out. nowadays .... biiiiiig difference, everybody got used to the cameras, nobody following the script exactly, loved it back then, love it even more now 👍👍👍✌🤟👍👍
@Cheesycook
@Cheesycook 5 лет назад
Guga, my wife is a vegetarian and every time my son and I cook meat we have to make my wife an alternative. My go to is a seasoned portabello mushroom in a bag cooked sous vide right next to the meat. I would love to see your take on this in making the mushroom the main dish and not a side or appetizer.
@BrianD0313
@BrianD0313 4 года назад
I am really enjoying this series. Very educational and helpful. I would like to see a Holiday Prime Rib Roast.
@AlergicToSnow
@AlergicToSnow 3 года назад
Bone guard. Fabulous idea. Thank you.
@Imatallguy1
@Imatallguy1 4 года назад
Yes Guga! Do more of this! Your channel will reach EVEN more people I'm sure.
@imnotdavidxnsx
@imnotdavidxnsx 5 лет назад
Guga's a pretty secure dude. He measured his meat and then rounded down on the thickness.
@robo9466
@robo9466 5 лет назад
imnotdavid best comment 😂😂😂
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