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Steak Tenderizing: FRUITS vs MACHINES Series Finale! 

Guga Foods
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To find out the best way to tenderize a steak after so many different experiment today is our series finale, fruits vs machines which one is better to make the perfect tender steak?
Watch all Series Episodes
1st • Steak TENDERIZING EXPE...
2nd • Best methods to TENDER...
3rd • Steak TENDERIZING EXPE...
* Pineapple Disintegration Experiment
• Will PINEAPPLE Complet...
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#Steak #Grilling #Tenderize

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1 июн 2024

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Комментарии : 2,2 тыс.   
@TheBigMafiosi
@TheBigMafiosi 4 года назад
Enzyms work at a spicifc pH-Value. By mixing up papaya and pineapple you create a pH somewhere in between of the optimal pH-habitat for the enzymes of the papaya and the pineapple. Proteins are partially negative and positive charged. By changing their pH-habitat (increasing or decreasing the Hydrogyn-Ion concentration) you are changing the enzymes 3D-structure and it doesn't work anymore. Therefore it is essential to know that each enzym only works on their counterpart substrate. Hope i could help. Sorry for any grammar mistakes. Greetings from germany.
@mitsukichoi
@mitsukichoi 4 года назад
I totally forgot all about biochemistry from college haha. Thank you for a very basic refresher
@MrGurupandi
@MrGurupandi 4 года назад
Proteins can be either positive or negatively charged. Not both.
@literallydecaffeinated2567
@literallydecaffeinated2567 4 года назад
bruh this reminds me of 7th grade science but yes
@ryanpark7323
@ryanpark7323 4 года назад
Brian Taffany They can be both, some proteins are large enough to be amphipathic
@MrGurupandi
@MrGurupandi 4 года назад
@@ryanpark7323 Yes but thats not the net charge of the protein. It just has different parts being either negatively or positively charged.
@omerulger8
@omerulger8 4 года назад
Why not pineapple it for 30 mins, than drain and dry brine it overnight. Salt will inhibit the enzymes, in addition to dry brining. Might help with the sear
@privateimperialeagle6390
@privateimperialeagle6390 4 года назад
exactly what I was going to say but you beat me to it.
@darrensworkshop2781
@darrensworkshop2781 4 года назад
@@privateimperialeagle6390 Me too... :)
@odahcaMleinaD
@odahcaMleinaD 4 года назад
nop, since the pineapple enzymes continue working even though you washed the steak and believe there's no more. scientists say those enzymes stop their effect at high temperatures, so the only say to stop the process is by cooking the stake
@c0nsequence942
@c0nsequence942 4 года назад
yes.
@omerulger8
@omerulger8 4 года назад
@@odahcaMleinaD The hypothesis was that the high salt saturation from the dry brine would inhibit the enzymes. I know you cant just wash it off, hence 30 mins instead of a full hour..
@BlackMarketBoba
@BlackMarketBoba 3 года назад
Guga: I know this doesn’t look appetizing. Me: that looks like salsa
@dr.frankenstein6434
@dr.frankenstein6434 3 года назад
was thinking the same thing looks pretty appetizing to me
@ekthor27
@ekthor27 3 года назад
That's a nice "salsa tatemada y martajada"
@usmankashif6192
@usmankashif6192 4 года назад
A tip for tenderizing with papaya is to use slightly "Immature" papayas, by that I mean papayas that have yet to ripen. They tend to be alot whiter/less orange/pink. It's often used in Indian/Pakistani cuisine to tenderize meat.
@nazgul7914
@nazgul7914 3 года назад
Do the immature papayas say your mama jokes?
@usmankashif6192
@usmankashif6192 3 года назад
@@nazgul7914 occasionally they do
@joelspaulding5964
@joelspaulding5964 3 года назад
@@nazgul7914 Your Mom jokes remain funny, as far as I can tell, at least into your sixth decade.
@stippystips9418
@stippystips9418 3 года назад
@@usmankashif6192 do you know how the unripe papayas compare to ripe ones when tenderizing? like what's different
@usmankashif6192
@usmankashif6192 3 года назад
@@stippystips9418 I know that my mother specifically looks for unripe ones, as in the ones that have white flesh and not pink/orange. I cant say for sure on a chemical basis but my mother once made me taste a bit of unripe papaya and I could immediately feel a slight tingling/buzzing feeling on my tounge. My guess is that unripe papayas somehow denature protein alot better than ripe ones
@jumzbrugs9867
@jumzbrugs9867 4 года назад
Guga: "Cheers!" Angel: "Cheers!" Zeus: *KABOOOOM!*
@stefanktm06.
@stefanktm06. 3 года назад
Cheers!
@veticgods
@veticgods 3 года назад
Cheer
@matthewsouthwell9653
@matthewsouthwell9653 3 года назад
@@veticgods -s
@michaelthem3
@michaelthem3 3 года назад
He wanted the meat hahahaha
@sanemishinazugawa7470
@sanemishinazugawa7470 3 года назад
can you give me the minute and second where this happened?
@josephbowden7359
@josephbowden7359 3 года назад
dont't apolgise for the rain, the sound of rain is very relaxing, loved the whole video :D
@michaelthem3
@michaelthem3 3 года назад
Complemented it better hahahaha you're right!
@denusantara4951
@denusantara4951 3 года назад
Well i think so
@aliasgerchallawala4582
@aliasgerchallawala4582 3 года назад
yes
@aliasgerchallawala4582
@aliasgerchallawala4582 3 года назад
@Mohammad Awwab Why are you asking?
@murrayw.9005
@murrayw.9005 4 года назад
"Florida is nice and sunny but 5seconds later it's rain". Laughs in Scottish
@oshurus9137
@oshurus9137 4 года назад
yea florida will have people all around i guess
@hyuuganatsume2621
@hyuuganatsume2621 4 года назад
Laugh in Malaysian
@lukirakiraaja
@lukirakiraaja 4 года назад
Laugh in bogor. 😂
@michaelestioso9975
@michaelestioso9975 4 года назад
Mahihina
@DienusTV
@DienusTV 4 года назад
@@michaelestioso9975 hell yeah mga mahina
@UnorthodoxParker
@UnorthodoxParker 3 года назад
i put my son in a bath of pineapple enzymes for over 1 hour and he is no longer with us. RIP Tanner
@tommy2buttz668
@tommy2buttz668 3 года назад
So you can still blame you farts on the kid then
@mauz791
@mauz791 3 года назад
@@tommy2buttz668 why would he blame his farts on the kid
@tommy2buttz668
@tommy2buttz668 3 года назад
@@mauz791 because the kid gave him gas......
@djentslayer
@djentslayer 3 года назад
@@tommy2buttz668 what?
@taylorm4831
@taylorm4831 3 года назад
@DjentSlayer10k He's waffling
@elianassif9393
@elianassif9393 4 года назад
This was a chemistry lesson
@NXE212
@NXE212 4 года назад
More of biology lesson i would say.
@elianassif9393
@elianassif9393 4 года назад
NXE wow you are so smart
@kordellricesnax
@kordellricesnax 4 года назад
NXE ironic the study of life being taught through the death of a cow
@joshb8574
@joshb8574 4 года назад
Yeah, enzymes are bio
@whoopsala2589
@whoopsala2589 4 года назад
Except its ENZYME and not eMzyne
@ruddinnasir
@ruddinnasir 4 года назад
Guga! I had a job interview today and the interviewers asked me about my hobbies and how I spend my free time. I told them that I love watching Guga Foods. One of the interviewers asked me if I have tried making the Guga Rub! Haha. We clicked instantly afterwards!
@samuelm5140
@samuelm5140 4 года назад
That's awesome! I hope you get the job!
@SousVideEverything
@SousVideEverything 4 года назад
That’s awesome
@qwertiedota
@qwertiedota 4 года назад
@@SousVideEverything I see the twin watches each other's videos
@tylerthomas2956
@tylerthomas2956 3 года назад
"But I'll tell you one thing, it feels extremely tender on my hand, and as I know from experience, this one is tender"
@MrBraffZachlin
@MrBraffZachlin 3 года назад
yea when you just quote it like that it's kinda creepy
@baconfister
@baconfister 4 года назад
How about this amazing idea: use the mechanical Jaccard tenderizer, then immerse the steak in either melted Wagyu fat or butter? It would be interesting to see if the fat gets into all the nooks and crannies.
@aaronline5889
@aaronline5889 Год назад
Maybe sous vide it in wagyu tallow
@anthonysarisin2305
@anthonysarisin2305 4 года назад
This channel is just so addicting. Not a good idea to spend your time during a diet tho 😂
@rohanv6759
@rohanv6759 4 года назад
I don't even eat beef and I still watch it
@nyancat5690
@nyancat5690 4 года назад
Rohan V ye same
@RecBuddha
@RecBuddha 4 года назад
Fine if you are doing keto!
@PlayFoDayzz
@PlayFoDayzz 4 года назад
LMAOO , THATS SOO ME
@TheSebass1234
@TheSebass1234 4 года назад
keto homie
@quetzacoatlx
@quetzacoatlx 4 года назад
For the papaya-pineapple mixture, the enzymes were eating each other since they themselves are proteins.
@gabrieletozzi2999
@gabrieletozzi2999 4 года назад
Correct, sir 👍🏻😄
@kadenstimpson3167
@kadenstimpson3167 4 года назад
I wanna leave just that mix out, and see which enzyme wins the war
@dimasnaufalpratama4812
@dimasnaufalpratama4812 4 года назад
B I G B R A I N
@reldridge86
@reldridge86 4 года назад
This.
@edgeisloveedgeislife5439
@edgeisloveedgeislife5439 4 года назад
I think what happened is actually that Papain works in less acidic environments, so the pineapple's acidity denatured those proteins and it ended up being just a less concentrated pineapple mixture. Maybe a little baking soda or better yet something highly basic like sodium carbonate added to it would help, since bromelain works in higher pH (up to around 8 if a quick google search is any help) so a pH of around 7 or 7.5 would be ideal for both. Aren't these enzymes pretty small anyways? I'm pretty sure they wouldn't cause hydrolysis and break the bonds of each other.
@RuijsNL
@RuijsNL 4 года назад
I love the voice over and cooking it's so relaxing, but the best part is definitely Angel and Guga having fun at the end
@Hellothere-vr9um
@Hellothere-vr9um 3 года назад
He legit makes this seem like he's working with zombie meat with the music and Horror movie level narration and voice.
@veticgods
@veticgods 3 года назад
Zombie
@monotard2745
@monotard2745 3 года назад
He sounds like a mad scientist
@veticgods
@veticgods 3 года назад
@@monotard2745 haha true
@MrBilld75
@MrBilld75 3 года назад
"Let's do it." Lol.
@glitchmanshandle
@glitchmanshandle 2 года назад
it do be like that sometimes.
@nickcutler3802
@nickcutler3802 4 года назад
Not gonna lie the title scared me for a moment. I read series finale and thought "oh no he's ending the channel". Thankfully that's not the case. Side note awesome video, love your work, keep it up...please.
@4xdblack
@4xdblack 4 года назад
The dude is literally getting paid to cook and eat steak. He's going to ride this gravy train for as long as its chugging along
@nickcutler3802
@nickcutler3802 4 года назад
@@4xdblack and some of that gravy can be poured on the steak lol
@simond5425
@simond5425 4 года назад
"If you’re unfamiliar with this cut, you shouldn’t " 😂😂
@naynyamish270
@naynyamish270 4 года назад
Thats what I always tell my barber , hes old.
@albert2605
@albert2605 4 года назад
Lol! does anyone know where guga is from?
@mehere8299
@mehere8299 4 года назад
Guaranteed Smash Brazil, I think the state of Minas Gerais.
@Conqoo
@Conqoo 4 года назад
@@albert2605 Minas Gerais - Brazil (not sure about the city)
@jeffnerohardyxD
@jeffnerohardyxD 4 года назад
Legit question, If phrased "If you're unfamiliar with this cut you shouldn't be" would it be correct? If not how should It be properly worded?
@WutsATroll
@WutsATroll 4 года назад
I love how you guys immediately give away the best method, but there is so much more knowledge throughout the video.
@IberianCraftsman
@IberianCraftsman 3 года назад
a way to use the skin of pineapples, eat the insides and blend the skin to tenderize meat.
@mauz791
@mauz791 3 года назад
Exactly. Same with the papaya, eat the fruit, use the skin
@JesusChrist-yh4pi
@JesusChrist-yh4pi 4 года назад
Angel has become a steak master. I've loved watching him grow from a steak noob to a steak god. Dude knows his flavors and cuts of meat. Respect my guy.
@chadguy45
@chadguy45 Год назад
Jesus?
@JesusChrist-yh4pi
@JesusChrist-yh4pi Год назад
@@chadguy45 Yes my son?
@followerofjesuschrist.
@followerofjesuschrist. Год назад
"From that time Jesus began to preach, and to say, Repent: for the kingdom of heaven is at hand." Matthew 4:17 "Ye have heard that it hath been said, An eye for an eye, and a tooth for a tooth: But I say unto you, That ye resist not evil: but whosoever shall smite thee on thy right cheek, turn to him the other also." Matthew 5:38-39 "And when thou prayest, thou shalt not be as the hypocrites are: for they love to pray standing in the synagogues and in the corners of the streets, that they may be seen of men. Verily I say unto you, They have their reward. But thou, when thou prayest, enter into thy closet, and when thou hast shut thy door, pray to thy Father which is in secret; and thy Father which seeth in secret shall reward thee openly." Matthew 6:5-6
@oboobwe3525
@oboobwe3525 4 года назад
Next episode use the Jaccard and compare between the amount of hits. Starting with 2 hits each side, 4, 6, 10 and such. I believe the number of hits has a BIG factor on this.
@mattgraves3709
@mattgraves3709 Год назад
You guys are the best thank you for making this!!! This is why I appreciate the internet and RU-vid. Our forefathers didn't have access to this kind of stuff, and had to go through all sort of headaches. Who knows if they ever found the right thing? And now you just saved me five or six steaks... And hopefully a ton of money that I don't have to spend on tenderloin because I temporarily have teeth problems and I can't chew tough steak. Probably more as I tried to get it right... All that time and money. I know right away to just go to the papaya for my top sirloins. Thank you guys!
@joset2235
@joset2235 3 года назад
“Pound it like you mean it” -Guga 2020
@MrBraffZachlin
@MrBraffZachlin 3 года назад
that's what she said
@stippystips9418
@stippystips9418 3 года назад
@@MrBraffZachlin lol u need to get out of the comment section, mon! seen u on like 5 different ones lol
@anarullan
@anarullan 3 года назад
beat that meat, literally.
@mikedrop4421
@mikedrop4421 4 года назад
A few thoughts I've had over watching this series. 1- Can you use the pineapple method and then slice off that thin top and bottom layer to remove the gritty layer? 2- Could you marinade the steak in the fruit but then butterfly it and fold it so the two outside layers meet in the middle and then use some of that meat glue powder to stick it together so that you can have a crust?
@Mr.WhiteCat_YT
@Mr.WhiteCat_YT 4 года назад
1- You can get rid of the skin & the core part of the pineapple,but the skin has the most enzymes,which made it more effective 2- Cool idea, although he just gonna made it as simple as possible in this one
@nerfsylvans7763
@nerfsylvans7763 4 года назад
@@Mr.WhiteCat_YT I think he means to cut the steaks thin top and bottom layer to remove the gritty texture
@oX3aMeRXo
@oX3aMeRXo 4 года назад
I thought the same thing. I hope he listens to your advice
@Ntantosthereal
@Ntantosthereal 4 года назад
@@Mr.WhiteCat_YT he meant the outer layer of the steak on no1
@bombango
@bombango 4 года назад
The first method could work. But for the second one, I am not so sure if you wamt to have this texture in the middle of your steak.
@ryang2363
@ryang2363 4 года назад
Guga2020! "Let's dew et"
@Tan3l6
@Tan3l6 4 года назад
Gewd
@luke7932
@luke7932 4 года назад
how many people copy this 🤦🏾🤦🏾🤦🏾🤦🏾
@xRG1x
@xRG1x 4 года назад
U stole my name
@blackemschmackem5217
@blackemschmackem5217 4 года назад
Lez doo eht
@helliox2487
@helliox2487 2 года назад
While watching the video, i was thinking about three better options with the techniques: 70% papaya + 30% pineapple (or vice versa), and second idea is doing the pineapple one for less than an hour (maybe around 30~40 minutes), and optionally maybe also, because the pineapple is only good for tenderizing but leaves grainy texture, maybe try doing 4~6 hits with the Jaccard (don't overdo it) and marinade in papaya for an hour as you did. Please Guga take notes and try these three, i'm very determined and curious to find out the absolute perfect way to tenderize a very cheap cut without ruining its taste, crust, juiciness, etc... Please consider checking these three suggestions, because we all have to get to the bottom of this. Imagine if you could make the cheapest meat possible taste and feel like a premium restaurant cut.
@aaraizniazi7228
@aaraizniazi7228 3 года назад
Nobody: Guga: "Emzynes"
@iich_gamer
@iich_gamer 2 года назад
37 brainless ppl ddnt knew it too.
@wicklahaine
@wicklahaine 4 года назад
Doctor: what is the best best sound you ever heard Me: well, I think you may be familiar to that legendary sentence Doctor: which one? Me: mh mh mh... *Let's dew it*
@ginnipig
@ginnipig 4 года назад
For the Jaccard, I go slower making sure to go all the way through the steak in a straight line to the cutting board. Also just up and down (2 passes) the steak on either side. If you rush, as Gugua did, moving around as you puncture the meat you'll just rip up instead of getting nice straight cuts through the steak. I also use it on sous vide chicken breast, which works like a charm.
@IveAlreadyWon
@IveAlreadyWon 4 года назад
Yeah, he definitely overdid it with the jaccard.
@HeiseyMotors
@HeiseyMotors Год назад
Take a shot every time Guga says "enzymes" differently lol
@tedtieken3592
@tedtieken3592 Год назад
Id love a “Guga saying Enzymes with Benedict saying penguins” mashup
@bracegamingyt4891
@bracegamingyt4891 3 года назад
Guga: “everyone has this one at home it is a meat mallet.” Me: I don’t have one of those at home.
@boester69
@boester69 4 года назад
Guga: Points at the last steak Angel: I hear something ringing, I gotta take that call! Guga: FOR SCIENCE!!!!
@Hank6777
@Hank6777 4 года назад
Every time I hear guga say "emzynes" it makes me laugh
@fetusman2248
@fetusman2248 3 года назад
Ok?
@rnbj1189
@rnbj1189 Год назад
Tomato, tomahto.
@darthpirate6
@darthpirate6 4 года назад
Now you should do a "How to make a pineapple eye round taste better", and tackle the grainy texture
@hyrarls8788
@hyrarls8788 4 года назад
Marinade with honey and make a pseudo crust
@BlackScreenSleepers
@BlackScreenSleepers 3 года назад
Maybe cut outside off like dry aging
@Athiril
@Athiril 3 года назад
maybe back off time to 40 minutes
@mauz791
@mauz791 3 года назад
@@Athiril agreed, maybe 30 min as well
@priestesslucy3299
@priestesslucy3299 3 года назад
@@mauz791 20 minute soak, single rinse, overnight rest in the fridge
@chunguskhan9910
@chunguskhan9910 4 года назад
This channel is the best, very happy to have discovered it. Keep up the quality vids Guga!
@aristidesalt9268
@aristidesalt9268 4 года назад
I liked the raining effect, nice background
@maxarrow4407
@maxarrow4407 3 года назад
I have a Jaccard and love it but I use it primarily for marinating meats. use it a few times a side and then put the meat in to marinate. it really speeds the process up!
@o.rgarage9660
@o.rgarage9660 3 года назад
Is that why my tongue feels so weird when I eat pineapple?😂
@farmer12ssolicitor71
@farmer12ssolicitor71 3 года назад
Yep basically it's trying to eat you
@demithevampireking4285
@demithevampireking4285 3 года назад
you bite the pineapple, it bites you back...
@bmkm2001
@bmkm2001 3 года назад
yep. eat too much an you might even develop ulcers
@corruptedsoul5095
@corruptedsoul5095 2 года назад
@@demithevampireking4285 kinky
@anaspatel9822
@anaspatel9822 4 года назад
I think the enzymes work at different pHs so when you mix them together you get a pH where neither of the enzymes work well. Just a guess tho correct me if I’m wrong.
@macktheknifee9301
@macktheknifee9301 4 года назад
They were eating each other, actually cause they're also proteins
@anshusrivastava6768
@anshusrivastava6768 4 года назад
Then why did the "everything together" was more tender than "jacquard" steak?
@PJPEE
@PJPEE 4 года назад
@@macktheknifee9301 enzymes only affect certain substrates that match their active sites. Just because enzymes are proteins, it doesn't mean they effect eachother
@PJPEE
@PJPEE 4 года назад
This sounds like the most reasonable answer, I didn't think about their pH difference
@timothyeverson1795
@timothyeverson1795 4 года назад
😂😭 did Angel _actually_ whip out the "It is what it is line" 12:48
@sarahjagenberg5620
@sarahjagenberg5620 4 года назад
Love these video's I'm learning a lot and I love how you all have fun doing them! ( and the way he says enzymes is so cute!! haha)
@CarlinJNK
@CarlinJNK 4 года назад
I love when guga gets scientific with food Eu adoro quando o Guga pega mais uma veia científica com as receitas e explica bem explicado
@TheEndlessBlade00
@TheEndlessBlade00 4 года назад
Me: i wonder what Guga's latest video is about Guga: beats his meat and covers it in fruit mush Me: cool
@killamaniac57
@killamaniac57 3 года назад
LOL
@colinbrash
@colinbrash 4 года назад
You always do a great job of comparing stuff. I’d love to see a comparison of different woods (or none) used during grilling (not smoking), as well as a gas as a control, and see if it even makes any difference at all...
@Lowns_300
@Lowns_300 2 года назад
I wonder how good the pineapple would've been if you created a chicken fried steak or something. Kinda to counter the weird exterior texture.
@KiTA-
@KiTA- 4 года назад
Him: "Eveyone has this one at home. Me: 👀 "...."
@ynirox6356
@ynirox6356 4 года назад
I do wonder what happens if you do this to other meats as well, for example chicken. However, I think it would destroy the meat instead.
@rallywagon261
@rallywagon261 4 года назад
Probably could do some pork and defintiely some wild game like deer or elk. I am betting turkey would do alright as well. However, I definitely could see chicken getting kinda on the slimey side, especially the white meat.
@IS-su2jf
@IS-su2jf 4 года назад
Pinnapple destroyed some of my turkey breasts once, you really can't let them marinate for long
@ynirox6356
@ynirox6356 4 года назад
@@rallywagon261 Thats what I thought as well, probably works better with red meat. I do want to try it one day :)
@awalkthroughtorah6897
@awalkthroughtorah6897 4 года назад
With chicken, you reduce the time and sear it. The jaccard works better with a pan fried situation. Lamb or mutton would be a good application. Pork, but we don't eat that so I don't know.
@ynirox6356
@ynirox6356 4 года назад
We dont eat that much pork either, due to it usually becoming extremely dry, however lamb sounds awesome might try that. Thanks :)
@sms9106
@sms9106 4 года назад
Moral of the story: get a good cut of beef.
@takingdaggers
@takingdaggers 4 года назад
I love a good cut of meat, but after trying a few Guga methods I have become as schteak addicted as ever. It can be price prohibitive. So a good method to grilling up tender round steak is intriguing. I've been using sour cream (easier than pureeing fruit) with good results, but the hoarders snatched up all the round. It did make one of those cheap "charcoal steaks" (I don't know the cut, since don't label it) tender and amazing. I also picked the one with unusually high marbling over the other 2 charcoal steaks that were available.
@Boatsidebbq
@Boatsidebbq 4 года назад
@@takingdaggers it is such an exciting moment when your standing in the aisle right between someones grandma and a middle aged IT guy on his lunch break picking out coldcuts shopper, while your just gazing at the meats trying to measure the marbles on that hunk of beef, and decide which one your going to take home and beat that night.
@priestesslucy3299
@priestesslucy3299 3 года назад
@@takingdaggers sour cream method?
@takingdaggers
@takingdaggers 3 года назад
Just marinate the steak in sour cream. I didn't notice much of a difference when I did an experiment on a London broil cut into thirds however. Apparently the sour cream tenderizes fat marbling. If there is none, no bueno. Beating it with hammer worked well tho. Tasty and while not tender per se, it wasn't tough. Because I pounded it it was too thin to cook medium rare, so it was done. Would be excellent with a nice suace.
@ratlord5282
@ratlord5282 4 года назад
Why is his voice just so relaxing?
@ebrian1978
@ebrian1978 3 года назад
Angel looks like he's tired of testing eye round and wants some wagyu experiments :P
@guitarsguitarsguitars6498
@guitarsguitarsguitars6498 3 года назад
Sucks to get free steak I guess. Loll
@alyxl4mb904
@alyxl4mb904 3 года назад
🤣🤣🤣🤣🤣
@blatzphemy
@blatzphemy 4 года назад
Guga, you missed the best fruit for tenderizing meat-- the Kiwi!!!
@aq421
@aq421 4 года назад
He's done that b4
@Natusch_
@Natusch_ 4 года назад
He also did the pineapple before but Michael meant that he forgot to include it in this vid, since this vid is kind of a compilation of all techniques.
@blahuhm6782
@blahuhm6782 4 года назад
kiwi vs pomegranate vs durian :P
@robertdevito5001
@robertdevito5001 4 года назад
Michael he also didn’t use Sous Vide, that’s what I use to tenderize. He should do a collab with Guga from Sous Vide Everything
@Natusch_
@Natusch_ 4 года назад
@@robertdevito5001 I don't think they get along, though.
@phoenix8984
@phoenix8984 4 года назад
Don't apologize for the sound of rain, it's the best sound in the world.
@ronnipaints6128
@ronnipaints6128 3 года назад
Love it! Thank you
@lukasskymuh5910
@lukasskymuh5910 4 года назад
I love this channel. Real testing and challenging the theory.
@xanderasherclegain5710
@xanderasherclegain5710 4 года назад
Eye round is also really good for Beef Jerky as well it's my go to cut for when I make my Beef Jerky
@jonschmidt1545
@jonschmidt1545 4 года назад
Do you grind the Eye for your jerky?
@GrizzAxxemann
@GrizzAxxemann 4 года назад
Do you slice with or against the grain? I go with the grain, because I like the end texture better like that.
@pmahachi76
@pmahachi76 4 года назад
1 minute, 11 views 41 likes and 18 comments. I thought I was earlier😔 His narration voice tho 😂 😂 😂
@yankee6424
@yankee6424 4 года назад
11 views and 44 likes........ lets dew it
@MM-ii9ef
@MM-ii9ef 4 года назад
Thbeaver Plays stfu
@grottlesgrotto6152
@grottlesgrotto6152 3 года назад
Im trying this out tonight, am very excited to see how it tastes!
@joesmith7427
@joesmith7427 5 месяцев назад
Seniors love cubed steak to make Swiss Steak, which i like too. I worked in a supermarket meat room during college and cubed lots of beef, ask to have it cubed or cubed more than it is. 3x through the cuber takes a minute and its almost hamburger by then. Its included in the price of meat, no extra cost!!
@MeTaLISaWeSoMe95
@MeTaLISaWeSoMe95 3 года назад
I'm starting to think this is low-key his favorite cut of beef...
@yalrdkbilot294
@yalrdkbilot294 3 года назад
Its great when some one finds happiness in the simple and modest things...
@misterdumbass5306
@misterdumbass5306 3 года назад
@@peioruiz1851 But that would contradict the whole point of the video, as that would be roast, And Guga does mention that slow cooking for hours does in part tenderize the meat
@HalfwingAeon
@HalfwingAeon 3 года назад
While I know this was supposed to be the finale, one thing I would love to see is an overnight Coca-Cola marinade. I heard that because of how acidic coke is, it will break up the fibers very nicely, and even give a bit of a sweet flavor to the meat like a lot of chinese sweet+sour dishes.
@BigPlayG93
@BigPlayG93 3 года назад
I like it when it rains in your videos. It's peaceful.
@jjimywoods1363
@jjimywoods1363 2 года назад
Great vid , entertaining and v informative
@samsaw11
@samsaw11 4 года назад
Great experiment. I wonder if you were to dry brine the steak overnight after the fruit, you may be able to get a crust, as it would dry out and extract a lot of the moisture.
@andrewxu8611
@andrewxu8611 4 года назад
Another idea for Guga’s crazy obsession over tenderizing eye round lol. Luv it
@imaginenothavingausername.__
@imaginenothavingausername.__ 4 года назад
RU-vid when im studying: wanna see a guy experiment with his steaks?
@andrewxu8611
@andrewxu8611 4 года назад
I feel you bro. Once I had a test the next day but ended up watching Bon appetite videos on butchering different animals... I don’t know why watching a guy dissecting a cow is fun, but it is. And each video is over 30 min too
@darastrixia22
@darastrixia22 3 года назад
This was one of the first videos of yours I watched. I cooked a steak based on your videos a couple days ago. Now I understand what you mean by the crust and now I crave it.
@MissNeko76
@MissNeko76 3 года назад
It's funny how (as a fellow scientist) Darizona's answer was the "proper" explanation and yet "the enzymes don't get along" sums it up pretty well in 5 words......
@alo1581
@alo1581 4 года назад
"Pound it like you mean it. Because even though I am going full force over here as you can see its almost doing nothing" -Guga
@TheeDrtyGhttoKid
@TheeDrtyGhttoKid 4 года назад
He’s over using the Jaccard. It works wonders if used correctly.
@User-tp3is
@User-tp3is 4 года назад
Yeah that’s what I was thinking
@HorseEngine999
@HorseEngine999 4 года назад
how to use it? i was thinking of buying it but i changed my mind after this video
@TheeDrtyGhttoKid
@TheeDrtyGhttoKid 3 года назад
IbrahimMC Look for another video on how to use it. You don’t have to slam it down, the blades are razor sharp as he said. Also he had to go over that steak at least 10-15 times per side. That’s way too much. Trust me, it works wonders. Especially on cheaper cuts of meat.
@priestesslucy3299
@priestesslucy3299 3 года назад
@@TheeDrtyGhttoKid those blades are so long it seems really stupid to do it to both sides
@draken68
@draken68 9 месяцев назад
I used to be an onsite caterer. The Eye round was the prime cut. A couple of hours in the oven and in front of the person paying for the party I would just gentley push a butter knife down to slice it. They loved the tenderness and flavour.
@AdrianEOK
@AdrianEOK 3 года назад
Thank you Guga!
@loco3182
@loco3182 4 года назад
is there a way to try a Japanese Wagyu A5 Eye round? would love to see that guga
@peioruiz1851
@peioruiz1851 3 года назад
Yeah, the toughest part of the tenderest meat, it looks interesting
@dannilainne385
@dannilainne385 3 года назад
Isn't A5 a measure of marbling?
@peioruiz1851
@peioruiz1851 3 года назад
@@dannilainne385 imagine an eye round with that marbling
@Feelrightathome
@Feelrightathome 3 года назад
3:13 thats also the reason why pineapple has that weird sting when eaten
@sadfoxfilms1896
@sadfoxfilms1896 3 года назад
You bite a pineapple & the pineapple bites you back.
@ChristianBlandford
@ChristianBlandford 3 года назад
I loved the rain sounds 😍
@TnT_F0X
@TnT_F0X 4 года назад
I have a flank steak marinating that I needled with a Jaccard tenderizer. Works great, you can get something flavorful like Chuck or Flank Steak and still have a tender result. Fajitas Night!
@joedavidson9811
@joedavidson9811 3 года назад
The raw “all of the above” steak looks like the rice krispy treat from hell
@kklejdi6752
@kklejdi6752 4 года назад
Angel is getting too good at guessing what you've done to the steaks lol. At this point he can start his own channel and Guga will have to find a new partner XD
@horneytoaster4773
@horneytoaster4773 2 года назад
The results for the jaccard blew me away! I work in a fine dining restaurant and we use a jaccard. We don’t have any eye round steaks, all prime except the filet, and they’re all super juicy and absolutely amazing. We cook them in a 1200 degree broiler. There are a few different factors here, I wonder which of the keeps ours juicy and his steak not. Maybe a bit of all of them.
@JoyJacques
@JoyJacques 2 года назад
I think he over-did the jaccard. I use mine all the time, typically on sirloin. I do it twice on each side then stop. I always cook steak low and slow rather than directly over the fire, so that probably affects it too.
@jjclarkson3261
@jjclarkson3261 Год назад
For Jaccard, make one pass, non-overlapping in once direction, then one pass at 90 degrees. Flip and do the same. Don't slam, gently press and roll also flattens steak. Try it ;)
@nickorizalabdillah6482
@nickorizalabdillah6482 4 года назад
Hey GUGA, can you try "Chaliapin Steak Don" from shokugeki no souma. TY
@grayhantzell1957
@grayhantzell1957 4 года назад
7:10 "its like disintegrated right on the surface" It must be mandalorian works
@TheDinkybird92
@TheDinkybird92 3 года назад
When Guga takes that first bite of the Jaccard one and stares off deep in thought before saying "its dryy" Love that lol
@abiral2188
@abiral2188 3 года назад
Rain really set the vibe Your videos are really good btw.
@DerpSpY205
@DerpSpY205 3 года назад
Guga is the only guy with both eye round and wagyu in his fridge
@misterdumbass5306
@misterdumbass5306 3 года назад
Adam Ragusea might have entered the chat
@Manguwu9895
@Manguwu9895 4 года назад
me: no way he can make that steak look good. Guga: hold my beer
@MEGASTRIX
@MEGASTRIX 4 года назад
Hold my wagyu steak. Peasent
@michaelthem3
@michaelthem3 3 года назад
Hey man, ever since I watch your videos, I put salt on top of every meat I cook, and leave it overnight on the fridge... The crust you get is worth the wait and it gets flavorful! Last time, I've air-fried a mistery cut my aunt gave me, and did it in two layers of aluminum foils, then put a sear on it and it was like tasting-heaven! I've added some garlic powder, finas hierbas and some paprika (a lot of it), and the fine pepper they sell in the markets, which isn't my favorite, so I've added a lot of it for it to taste spicier. ¡Saludos desde Colombia!
@michaelthem3
@michaelthem3 3 года назад
Hey Guga and guys, I've tried the papaya, and it worked amazing for me. I even over-did it 15min more after the 1h, and the more thin cuts got a texture, but the fat cuts were just perfect, a little sweet, but my mother ate some, and she didn't feel any sweetness on it. Imma try the pinneaple today.
@OHOE1
@OHOE1 4 года назад
Enzyms work at a spicifc pH-Value. By mixing up papaya and pineapple you crate a pH somewhere in between of the optimal pH-habitat for the enzyms of the papaya and the pineapple. Proteins are partially negative and positive charged. By changing their pH-habitat (increasing or decreasing the Hydrogyn-Ion concentration) you are changing the Enzyms 3D-structure and it doesn't work anymore. Therefore it is essential to know that each enzym only works on their counterpart substrate. Hope i could help. Sorry for any grammar mistakes. Greetings from germany.
@FernandoRodriguez-uu6fj
@FernandoRodriguez-uu6fj 3 года назад
Breaking down the proteins wouldn t affect its nutrition caracteristics?
@MrHarrumph
@MrHarrumph 3 года назад
Fernando Rodriguez No, it’s all digested into constituent amino acids by your body anyway.
@idozak8650
@idozak8650 4 года назад
Since this meat has no marbeling it should be cooked to a rare doneness to maximize flavour.
@shaniquecampbell506
@shaniquecampbell506 Год назад
I like the rain. There's nothing quite like eating while you listen to the rain ☺️☺️☺️
@robotbanana4261
@robotbanana4261 4 года назад
The rain was so pleasing!
@teodorwenno8547
@teodorwenno8547 4 года назад
10:16 that reaction was so well syncronized
@amrismail1503
@amrismail1503 4 года назад
Imagine how wagyu eye round would look like.
@TnT_F0X
@TnT_F0X 4 года назад
Just a note, You're supposed to use a Jaccard perpendicular to the grain, Steaks were cut against the grain. Needling with the grain wont cut up the intramuscular connections so it wont tenderize as much and you'll just open it up to dry out. Try a Flank steak or a Skirt steak, Use the Jaccard to needle in between the big grains then Grill it and slice against the grain.
@Quality_Guru
@Quality_Guru 3 года назад
Great content!
@terryholdeman9029
@terryholdeman9029 Год назад
Guga have you ever tried pineapple on a roast or does it not work on that thick of meat?
@bruh-ib5hz
@bruh-ib5hz 4 года назад
Me: sees the scientific explanation *they're speaking the language of gods*
@Akutukananu
@Akutukananu 3 года назад
😂 exactly
@HappyGothGal
@HappyGothGal Год назад
that fountain in the background tho! so cool
@jakubzwierzchowski9855
@jakubzwierzchowski9855 3 года назад
12:48 he laughed to himself knowing few of us would get it, what a champ
@diegovillasenor9032
@diegovillasenor9032 3 года назад
He exposing Trump on the Low Key KEKW
@MadocComadrin
@MadocComadrin 3 года назад
Paya Slurry - "Doesn't look appetizing" Speak for yourself ;)
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