Hey Guga, love the videos. How about a cured meats episode? Your take on salami, sausage, pepperoni and sopressata? Maybe add wagu fat or your homemade MSG?
similar to the sous vide meatballs you have to slow cook the meatballs in a full pot of sauce. That gets the most flavor into the meatballs and makes them super tender.
Hey Guga, I know it may sound weird but try subbing breadcrumbs for stale bread (soak it in water or milk and then keep on pressing and massaging it with your hand 'till it becomes almost like a paste). If you do this and make it a 50/50 ratio with the mixed meat and add the same ingredient it'll become excellent. Ah! And don't forget to deepfry them until you've achieved a mohogany bark (don't overcook it, it's extremely easy to make 'em dry) and a crunchy crust. I've learned this secret from my mum, it's almost luke a tradition in my family. Hope you'll like it too.
I've done some experiments with the raw storebought meatballs (The ones that are pre-made, but are still raw meat) and found they Sous vide pretty well if you use the Ziploc bag method of vacuum sealing as it puts less immediate pressure. It also helps to still be mostly round if you chill them so they're slightly frozen.
who would have thought that sous vide makes meatballs better? I wouldn't. It's such a traditional thing over here, that I didn't even consider making them sous-vide. btw - clever trick to sear them before sealing them in.
This is great! I'm going to try sous vide. As a tip, if you want some extra flavor in the meatball, mix some tomato paste into the meatball itself. Cooking in the sauce sounds good, and lots of people do it, but the sauce only flavors the very outside of the meatball, it doesn't soak in. Oh, and instead of breadcrumbs, mix bread and milk as the filler, and put all of your seasoning and cheese in that, then add the beef/pork at the end.
Ever since I found both of your channels, I can’t get enough. These are my new favorite cooking channels on RU-vid. You and Babish should do some sort of collaboration.
It is amazing what you can do with ground meats. I had an amazing Eastern European ground meat kabob the other day that was made from a ground beef/chicken mix. And my wife does a stuffed pepper using a beef/pork/lamb mix that doesn't get too greasy because of the mix of lean and fatty meats.
Hey Guga, thanks for your great videos. After watching your videos, I have three requests for future videos: - Please try some other cattle breeds than wagyu and American beef. - How do you clean all your pans and other cooking ustensils so they continue to be so shiny ? - Please cook a foie gras in a terrine using sous vide. And yes I'll repeat those requests often. ;)
The best? For the best, pre-sear the meatballs (I recommend doing so by pan frying) and then throw into a slow cooker with the sauce for a few hours to cook through. The meatballs will flavor the sauce, the sauce will season the meatballs, and the slow cooker can keep a family sized batch warm for hours; perfect if your family will be enjoying the subs, but can't all eat at the same time... Try it some time. You will be glad you did.
50% Beef, 25% Ground Veal, 25% Ground Pork. Season the way you like and enjoy. Great combo for a meatloaf and burgers too. Maybe incorporate some bone marrow to juice it up a bit
I spray the bottom bun with cooking spray and put butter on the top bun. Then I put garlic salt on both and throw them under the broiler. When the bottom bun with the cooking spray gets golden brown I put on the meatballs, sauce, and cheese. Then It’s back under the broiler and the top bun with the butter gets grown brown at the same time the cheese gets golden brown. I use a hoagie roll I just said bun to make it easier to understand.
Thanks for all the great content Guga. On the one hand I love showing off your videos and content to spread the love for your great and inspirational cooking. On the other hand I kinda want you to stay super low key so Picanha prices don't rise 🤣
The sauce - swap out the sugar for dark brown sugar... don't use any salt... Use anchovy paste instead. Get the molasses hint from the sugar and the umami hit from the anchovies
On the other channel with your twin, lol. I wonder if you could go through different way to help keep the moisture in your meats using the oven/broiler/air fryer.
I am allergic to tomato! I use to be able to eat it but now it really messes me up! Guga do you have any ideas for a substitute for this recipe?? Been salivating over this video the whole time!
C'mon Guga! How can you say this is the greatest meatball sub when the ground beef in the meatballs are not Japanese A5 Matsusaka Wagyu and the ground pork are not Japanese Kurobuta or Shirobuta?
@@the-secrettutorials Matsusaka Wagyu's flavour is one of the strongest in the world, putting iberico in would be a waste as you won't be able to taste it.
if you use 1 part pork and 1 part veal and 1 part beef with the exact everything else it will be just as juicy and a lot more tender ... another thing you could use is panko breadcrumbs .. the convenience and in my opinion better flavour is worth the extra steps
I've told Subway for decades, they should make their meatballs into a 6" meat log or patty. It would speed up their assembly & the balls wouldn't go rolling while eating.
Guga, I love your videos, and I'm a subscriber (over 12 months!). I'm also a Voice Actor. I'm begging ya -- try doing your voiceovers more like you talk to the camera. The way you talk in the VoiceOver makes every single sentence sound exactly the same. You go up in tone... then you end down. EVERY TIME. If you think about it musically, you start the sentence in the middle, then you go up an octave, and always end on the exact same note. When you talk live on camera, you never do that! I'm not trying to criticize, but your natural conversational voice is perfect. You're trying too hard to sound smooth in the dubbing. Hope you don't me pointing it out! Love ya Guga & crew!
It's interesting how adding sugar to tomato sauce seems normal in America, to break up the acidity, but a good sofrito to start the sauce, would do the same and would be more natural and authentic.
How about 50-25-25 50% dry aged ground A5 wagyu 25% ground bacon and 25% ground filet (to even out the fat content) do your regular spice mix, except add dark brown sugar and MSG as well, maybe replace the salt with beef bullion cubes?
I don't eat pork but lamb really makes a great ground meat mixture with beef. I also like plain lamb ground meat but I guess mixing into the beef is more efficient since sheep don't have so much meat. Sheep have a great fat, though.
2 things, 1 I wonder how they would have turned out if you had put some marinara in the bag with them while cooking? 2 what about using the water displacement method to remove air from the bag for the sous vide and then searing?
Another way to cook them guga is right in the sauce which is what I do, give them a sear first and then pop them in the sauce for 30 mins to an hour depending on size!
*Need some help!* My kitchen always gets heaps of smoke cooking steaks; as the extractor fans do nothing. How long and at what temperature should I *reverse sear* my steaks? Is there a chart which shows the temperature and time for each level of thickness? The steaks I get aren’t thick, they’re about 300g Porterhouses and are less than an inch.
I know whenever I'm making meatloaf I prefer a mix of beef and pork along with everything else. Always fry the onions first though. I disagree with using raw onions in a meat mix. Always make sure they're cold before adding them too for obvious reasons.
I would have done more of an 80/20 pork/hamburger mix with some more garlic and some chili powder with a few tablespoons of chili paste in the sauce and I definitely would have went with a crisper bread and a bit more generous with the cheese and sauce, maybe an optional sriracha on the side.
You got me wanting meatball sandwiches now. I prefer 50/50 mix of beef with Graziano sausage. If you don’t know about Graziano look it up. It’s amazing. I’m not sure how far they ship to, but definitely worth it if you can get it.
