This is our 3rd Episode of "Basics with Guga" I've already did Steak & Sauces, Pork & Sauces and Now Salmon & Sauces. You can see them all on Basics Playlist ua-cam.com/play/PLZZVz8U81OzZXo7-D9dAFKS4pwD4zz6o0.html Now I ask you, what would you like me to cover on the next episode of Basics with Guga? Please comment below. #StaySafe #StayHome #StayHealthy.
I would love to see a video on using sous vide for different vegetables. I love your sous vide mashed potatoes, but haven't seen preparations for many other veggies.
Great video, Guga. I would be interested in how thickness, temperature and cooking time impact the texture and doneness of the meat. Any steak could do, but pork tenderloin could be also exciting.
I'm VERY new to sous vide and today I made the salmon (131 degrees for 1 hour) & it was delicious!! I 'browned" it on the outdoor grill for about 2m per side - perfect. I made the "hot salmon sauce" (but, added garlic) and it was also delicious!!!! TY! TY!!!
Guga, I just made this Salmon. I torch seared rather than oil. Best salmon I've ever had in my life, my guests were pleased and now expect this level of food every time. Thanks! -Joaquin
@@coreytohme9861 I think the contrast was clear, i.e., cold sauce vs hot sauce. Though, with enough watchers there's bound to be at least one or two people that misinterpret, at first, what's being said, and that's okay.
No way the best fish is milk fish because the fat in the middle is delicious it is like bone marrow and the flesh is perfect with the fat and some soy sauce and spices in em
I can confirm you are correct. I made this for my first ever sous vide meal tonight with the hot sauce. Incredible. I can’t believe how different it tastes.
@@lindseyormsbee Lard is pig fat that has been rendered down into a more stable form. Most lard comes from ‘leaf fat’ or back fat. It’s commonly sourced from a pig’s belly or the area around its internal organs. Tallow is beef fat that has been rendered down into a more stable form. Most tallow is made from a cow’s kidney fat or suet.
Wowwww! That smoke machine I've never seen before so cool! I need it in my life for smoked meat, fish, tandori chicken etc! This channel is for serious foodies!
This is the first video of yours that I've seen and it's a wonderful intro to Sous Vide cooking. I've been a Sous Vide fan/evangelist for a few years but your the only one I've watched who does such a great job of illustrating the different temperature settings on the item your cooking. Brilliant! And SO helpful. I'm now subscribed and look forward to seeing more of your enthusiastic sessions. Thanks!
My first time trying sous vide properly was with this salmon recipe and it's really delishious. The salmon just melts in your mouth and with the "hot" sauce it tastes extremely creamy. I tried this recipe with some cauliflower and mashed potatoes but something did go very wrong that others should keep in mind. I do have a sous vide circulator (anova nano), but no vacuum machine or vacuum bags because i thought some ziplock bags would do just fine. Even though they were advertised as heavy duty ziplock bags, the edges of the bags ended up losing strength probably due to the heat and breaking while in the water bath, so water got mixed in my potatoes while they were cooking and the cream cheese and butter spilled into the water bath. Somehow as a result of this not all the potatoes got fully cooked through, but that might be because my water bath was just barely big enough for such big bags so circulation might have been impaired. Cooking the potatoes like this also takes a lot longer than just 2 hours because getting the water heated up to 180F takes a while, a good 30 minutes if you start with hot water and a lot lot longer if you start with cold. Due to this accident with ziplock bags i double bagged the salmon just in case it would happen again, the last thing you want is water mixed in with your fresh expensive salmon. I was able to fix the potatoes for the most part by mashing them up and adding some cream cheese and butter afterwards, putting it back in a bag and back into the water bath until i had to serve. It wasn't very creamy because obviously most of the cream cheese and butter was lost and there were still some crumbs of hard potato left, but it was edible and still pretty tasty. Make sure if you're like me and you don't have a vacuum machine you absolutely make sure your ziplock bags are closed properly, I had cooked a 1 inch ribeye steak sous vide earlier but the bag opened a little and a little bit of water got in. It didn't compromise the quality much but it looked kind of grey in the middle and some of the seasoning was washed off. If you're still afraid of that have the opening of the bag above the water stuck under the lid or something. Also, with the lack of a vacuum machine most of your products will float, so just put some weight on it (in my case i was able to use a heavy iron grid thing, but it wasnt heavy enough to squish the produce). When using ziplock bags you're probably ok with just using 1 if you're not gonna be cooking for very long at high temperatures, like salmon isnt cooked at a very high temperature or for very long either, unlike the potatoes. If you're cooking something at either high temperature or for a long time with ziplock bags, double bag them just in case.
I love the way you absolutely LOVE food! It will be hard to find a cook on the UA-cam that enjoys food as much as you do.. and it is wonderful!!! Thank you Guga! I love your channels!
Hold on, Guga: did you pour the oil into a cold pan? I ask because a great way to avoid food sticking in a stainless steel frying pan is to heat the pan until sizzling hot, then add the oil. I like to test the heat by sprinkling in a drop or two of water; when the water immediately beads up, the pan is ready. Martin Yan used to say, "hot pan, cold oil: food won't stick".
Me Here - this is true, but best with cast iron or carbon steel pans. Stainless pans tend to be "clad", meaning a disk of metal (usually aluminum) sandwiched between 2 disks of steel as the base of the skillet. Heating that dry causes metals to heat at different rates and if too fast, warps the pan. Also, never heat a non-stick pan dry, this could overheat the nonstick chemicals, which is a known carcinogen.
Hey Guga, Recently found your channel and so glad I did. You are a great cook, knowledgeable chef, and teacher. I also enjoy how much you enjoy what you are doing. I recently ordered an Anova Sous Vide cooker and cannot wait to get it. Thank you for the great videos.
Good video. For those that actually enjoy raw fish, I strongly suggest going with 50C, not 55C. It's the world's difference, I feel 55C makes it too firm (like an over cooked well done steak) and 45C leaves it squishy, like a warm piece of sashimi which has a very odd texture as the meat is raw but the oily tissue has melted away. 50C is cooked, but more like a medium rare steak. I also prefer to leave the skin on and sear it to a golden crisp, but not sear the meaty side as that transfers too much heat and over cooks the fish. Safety note! Please note that if you are using FRESH salmon (versus frozen salmon), you need to keep the core temperature at 45C for a minimum of 78 minutes, or at 50C for 10 seconds or more in order to kill the parasite anisakis. (This is NOT pasteurization temperatures, it is the temperatures necessary to kill the most common fresh fish parasite which can cause you excruciating pain for a couple days, or even death if you have an allergic reaction to the parasite.)
Guga I just recently discovered your channels and I have to say that I really love your content! It’s interesting, funny and very informative. I’ve learned so much already and it’s giving me inspiration and motivation to try these things on my own. Bless you and your family and friends, stay safe and keep those vids coming ♥️ greeting from The Netherlands
Love your channel. Have had a suse vide device in my cabinet for 10 years. Finally broke it out and found your channel and using it with success! So many good recipes.
This is really interesting. I enjoyed seeing the different cooking options. Also the sauces both look very good. Thank you so much, salmon is one of our favorites, now we have some new cooking and sauce recipes. Take care Guga.
Me, after testing different techniques (specially steam and sous vide) the best for me is 50ºC and only 30mins direct from the refrigerator (if it’s frozen, unfrozen slowly one day at the refrigerator). Looks better color and texture than 1h from Guga’s test. But I love his tests. Cheers everybody from Spain guys!
dear guga. you may well know that you are a great source of entertainment at my place. I love to watch your videos and you have been the reason that I now have a vacuum machine too. I have a cooking background and have definitely been on the hotspot. I've been through the pressure. and agree with you in many areas. and learn from you. but I absolutely cannot agree with this. You make me cry. fish especially salmon do not fry in avocado oil. my professional opinion is to fry it in a little sunflower oil with a good pat of butter. This way you also get a nice crust (and it is not burnt) bake it at a much lower temperature. and do not use frozen salmon. yes you can freeze salmon no it really does not benefit the fish. then when you fry the fish, the core temperature is quickly overshot and the juiciness is quickly gone. therefore always use fresh fish. and don't treat it like a steak because it's not a steak. for tuna, which you can grill well. and teast a bit like a steak.
5:40 "in case anybody has some type of immune system that needs to be pasteurized" :)) Guga, you're funny man!!! Gotta pasteurize that immune system! :))
Guga, I love you man... two things though. Number A: when presenting salmon, put the bloodline (the grey stripe) face DOWN. Letter 2: stop cheating your beurre blanc with cream. Reduce your lemon with white wine to au sec and finish with butter. Delicious food though, I wish I had a home circulator...
Loving the content of these videos. When I’m storing meat or fish in the freezer, I’ve been individually freezing the units on a tray just until hard frozen, then vacuum sealing them so the life isn’t sucked out by the vacuum sealer (Food Saver in my case). The first time I used it, I didn’t do that and the machine sucked all the juices out of the beef and to this day, I couldn’t tell if it was beef or pork when I used them. Of course I neglected to label them ‘cause of course I can tell what is what by looking at it. Not this time, Honey! Tasted like literally nothing so a lot of sauce was employed but the Food Saver was retired to the basement but I pulled it out a couple years ago and use it almost daily now. Once again, thanks for the content. BTW: what does he mean he isn’t going to eat “all that butter”. Why not? Another channel claims “butter makes your pants fall off” (weight loss; nothing naughty). Cheers, folks.
You are how you described the lemon, "AMAZING! I have made your mushroom sauce with Pork, also the red cabbage salad. My family couldn't stop talking about how DELICIOUS it was. Can't wait to try the salmon and sauce tomorrow night. Your plating with the capers and lemon slices looks so beautiful. I love you! Hugs and kisses.
Have done cedar planked salmon on the grill with lemon pepper and thin lemon slices. Can't wait to give this one a go in the sous vide. Thanks for another great video. Stay safe everyone.
Guga, I hope you see this.... I love this video and it's now my favourite way to eat salmon... But please try adding chilli flakes to your "hot" sauce.... It's just Devine🙏
I think I'd like the second temperature if I'm going to be searing it because a minute of searing on each side is going to cook it even more. I don't enjoy dry salmon. Yours looks really good though and I'm glad I found a great video for sous vide salmon! Can I cook tuna steaks the same way?
You should check out fresh Norwegian Salmon. Although it's not sous vide, my kids love it when I marinate them in soy sauce for 10 minutes, and fry them at medium high temperature in butter until I see them almost halfway cooked and then flip them. Serve immediately with rice. It's firm, salty, full of juice and flavour.
hey guga, I stopped sous viding my fish as I found it was harder to get a good texture when searing no matter how hot I had my pan. Recently it occured to me that this was because cooked fish is super tender when cooked perfect which makes it similar to things like short rib. ...So I seared first. works so well. the crust goes soft again in the bag but the maillard flavours come though extra strong and pre searing seems to lock in the albumin. if you love a strong crust on your fish you might not like it but I prefer the buttery texture and concentrated maillard flavour
@@roberthedrick1397 I can't argue with this as I enjoy it when I can get it but I don't have one and my presenting method above with a pan has been very effective so I might not to and additional price yet
brother. I want to thank you. For all of your videos that have led my wife and I. To cook almost all of our steaks. waterbath. However. My wife and I live in Mexico. And even though we get. Dry aged 25 day. Rib eyes They're tougher than Hobbes nail. Being old duffers. We have a hard time chewing them sometimes. So if you could guide us. With how long and how? High temperature we should cook these. Inch and a half thick steaks. At. I would. Be greatly appreciative. I know somewhere in your vast catalogue of videos. There's some video that tells us about that. But I live on a carnivore diet. And these tough steaks are making it very hard for me to stick to it. Given all the delicious Mexican food there is down here. I hope this message finds you and yours. Well and happy. Your fan al.
I was currently watching the Guga foods channel... The Australian wagyu m9 priceless steaks.... Haha... I'm still waiting for the dry aged ever since the mb9 came out that beats the a5
Good call on some salmon, Guga. Thanks! Getting ready to toss on a couple chunks of pork belly for Friday's dinner here while I do a chuck roast in the pressure cooker for tonight and tomorrow. Stay well and I appreciate you even more during these weird times, brother.
Can you do a review of Sous Vide with silicon vacuum bags? I feel like you have done one before, but i'm seeing better options out there now, ones with vacuum holes so you get a better seal.
I have to admit, in Belgium there's 2 things on tv. Cooking or Dancing/Singing/Talent shows. Now Guga, I can tell you that none of the cooks food make me drewl, unlike looking at the things you make and nothing makes me wish I could get into sous vide myself like looking at your food ;D
There is bar none nothing so exquisite as the Copper River Salmon, (Alaska) on this earth for someone that didn't like salmon in the first place it changed my mind! I found it at Whole Foods 23 years ago at a price of $16 a pound so I cannot imagine what it costs now, if it's even available. But it is worth every penny.
If you take the hot sauce and add parmesan you can put it on pasta and eat it with the salmon or shrimps. You can even add some chili flakes, if you like it hot. Its even better. My favorite pasta sauce for hot summer days.
It's just my weird tastes, but this time, Guga's version is not my thing. My super simple version of salmon fillet (no sous-vide), with slight variations: Season with salt and rosemary (preferably one fresh branch). For me, rosemary complements the taste excellently, doesn't overpower it. And then to a pan with a mix of extra virgin olive oil and oil with delicate taste such as rapeseed or sunflower. Cook it more on the raw side (medium-rare :)) with only a very light sear. I eat with no sauce, especially no yoghurt or lemon - just what's in the pan, some butter can be added. With mashed potatoes, perhaps mixed with sweet potatoes.
Can you do a test between wild catch and farmed salmon ? I really dislike the taste and texture of farmed ... I actually found out that farms hurt more the wild fishes than us fishing wild. Here the price for farmed and wild is nearly the same.
If you vacuum the salmon for freezing, can/should you season them (with oil?) before freezing, so that you don’t need to re-vacuum them before you Sous vide them?
1:03 “The good thing is you can get salmon all _ear_ long” I dunno... those look longer than an ear. 13:58 _Guga’s wife hears familiar noises_ *Guga’s wife has entered the chat* 14:26 (drop of sauce) “Frrreeee-doooom!” I wonder how that lemon cream sauce would go with chicken and pork... 🧐
Love your videos. Have learned alot. Was wondering if you have your recommended time and temps for the different thickness of beef, pork and salmon. I like my meats medium rare and get confused with time and temps. Thanks
I'll share mine, butter, cilantro, slice of bulb onion, half clove garlic, sometimes less, and pepper. one half slice of lemon if you want, kinda thin. Pow. yummmm
Guga. Im learning on the go how to cook steaks as my girlfriend is vegetarian and I decided I deserve a treat (as the house cook). I wanna cut my own steaks but noticed you use lots of specialist knives. Can you do a video on your knives, what they are for and which ones are essential to become a great steak chef? Much love brother
Guga!! I’ve already watched the steak, pork, and now this video of the Basics series. Can you do one for chicken next?? I’ve been experimenting with chicken thigh using you temp and times from previous videos, but more pointers would be greatly appreciated!
Salmon is definitely one type of meat where I don’t want the uniformity of a sous vide cooking approach. I think the layered cooking textures from a more traditional cooking technique create a more interesting texture profile, as opposed to steak where a uniform medium rare interior and nice crust is the most enjoyable preparation. And yes, I want it rare at the center of my salmon. Very interesting video though!
This is our 3rd Episode of "Basics with Guga" I've already did Steak & Sauces, Pork & Sauces and Now Salmon & Sauces. You can see them all on Basics Playlist ua-cam.com/play/PLZZVz8U81OzZXo7-D9dAFKS4pwD4zz6o0.html
Now I ask you, what would you like me to cover on the next episode of Basics with Guga? Please comment below. #StaySafe #StayHome #StayHealthy.
I would love to see a video on using sous vide for different vegetables. I love your sous vide mashed potatoes, but haven't seen preparations for many other veggies.
Great video, Guga. I would be interested in how thickness, temperature and cooking time impact the texture and doneness of the meat. Any steak could do, but pork tenderloin could be also exciting.
chicken & sauce ??
Sous Vide Chicken Fettuccine Alfredo
Guga do lamb chops and sauce. We all like lamb chops.
I'm VERY new to sous vide and today I made the salmon (131 degrees for 1 hour) & it was delicious!! I 'browned" it on the outdoor grill for about 2m per side - perfect. I made the "hot salmon sauce" (but, added garlic) and it was also delicious!!!! TY! TY!!!
Guga, I just made this Salmon. I torch seared rather than oil. Best salmon I've ever had in my life, my guests were pleased and now expect this level of food every time. Thanks!
-Joaquin
When Guga said hot sauce, I thought he meant like spicy and was so confused after seeing the ingredients haha
Me as well. He probably should have said "warm".
@@coreytohme9861 I think the contrast was clear, i.e., cold sauce vs hot sauce. Though, with enough watchers there's bound to be at least one or two people that misinterpret, at first, what's being said, and that's okay.
Same 🤣
@@PanchoKnivesForever yeah I was just distracted by the DEEEEEEEELICIOUS looking food and didn't hear correctly lol
Same as well ahaha😂😂😂
Love seeing the progression of the production. So easy to follow along if you were brand new to cooking.
No way the best fish is milk fish because the fat in the middle is delicious it is like bone marrow and the flesh is perfect with the fat and some soy sauce and spices in em
I can confirm you are correct. I made this for my first ever sous vide meal tonight with the hot sauce. Incredible. I can’t believe how different it tastes.
Please do fry oil test for chicken wings. Use beef tallow, coconut oil, and canola oil or any other oils and see which gives wings better taste!!
Uzi fan I see
Brix Orial yessirski
Beef tallow for fried chicken wings?!
What sorcery is this!?
@Vanness Tan no. Tallow and fat are slightly different.
@@lindseyormsbee Lard is pig fat that has been rendered down into a more stable form. Most lard comes from ‘leaf fat’ or back fat. It’s commonly sourced from a pig’s belly or the area around its internal organs. Tallow is beef fat that has been rendered down into a more stable form. Most tallow is made from a cow’s kidney fat or suet.
Wowwww! That smoke machine I've never seen before so cool! I need it in my life for smoked meat, fish, tandori chicken etc! This channel is for serious foodies!
This is the first video of yours that I've seen and it's a wonderful intro to Sous Vide cooking. I've been a Sous Vide fan/evangelist for a few years but your the only one I've watched who does such a great job of illustrating the different temperature settings on the item your cooking. Brilliant! And SO helpful. I'm now subscribed and look forward to seeing more of your enthusiastic sessions. Thanks!
My first time trying sous vide properly was with this salmon recipe and it's really delishious. The salmon just melts in your mouth and with the "hot" sauce it tastes extremely creamy.
I tried this recipe with some cauliflower and mashed potatoes but something did go very wrong that others should keep in mind.
I do have a sous vide circulator (anova nano), but no vacuum machine or vacuum bags because i thought some ziplock bags would do just fine. Even though they were advertised as heavy duty ziplock bags, the edges of the bags ended up losing strength probably due to the heat and breaking while in the water bath, so water got mixed in my potatoes while they were cooking and the cream cheese and butter spilled into the water bath. Somehow as a result of this not all the potatoes got fully cooked through, but that might be because my water bath was just barely big enough for such big bags so circulation might have been impaired.
Cooking the potatoes like this also takes a lot longer than just 2 hours because getting the water heated up to 180F takes a while, a good 30 minutes if you start with hot water and a lot lot longer if you start with cold. Due to this accident with ziplock bags i double bagged the salmon just in case it would happen again, the last thing you want is water mixed in with your fresh expensive salmon.
I was able to fix the potatoes for the most part by mashing them up and adding some cream cheese and butter afterwards, putting it back in a bag and back into the water bath until i had to serve. It wasn't very creamy because obviously most of the cream cheese and butter was lost and there were still some crumbs of hard potato left, but it was edible and still pretty tasty.
Make sure if you're like me and you don't have a vacuum machine you absolutely make sure your ziplock bags are closed properly, I had cooked a 1 inch ribeye steak sous vide earlier but the bag opened a little and a little bit of water got in. It didn't compromise the quality much but it looked kind of grey in the middle and some of the seasoning was washed off. If you're still afraid of that have the opening of the bag above the water stuck under the lid or something. Also, with the lack of a vacuum machine most of your products will float, so just put some weight on it (in my case i was able to use a heavy iron grid thing, but it wasnt heavy enough to squish the produce).
When using ziplock bags you're probably ok with just using 1 if you're not gonna be cooking for very long at high temperatures, like salmon isnt cooked at a very high temperature or for very long either, unlike the potatoes. If you're cooking something at either high temperature or for a long time with ziplock bags, double bag them just in case.
It’s legit 12:30am and here I am watching how to cook salmon! So much for trying to stop midnight cravings
I like the positivity that you are spreading thru your videos , keep it going ! It's pleasure watching you.
Thanks Guga for keeping us entertained and helping to take our minds off of all the trouble going on! Love your videos! Stay safe.
Loved the cold sauce recipe and the recommendation on temperature for the salmon. My family loved it as well. Thank you!!!
I love the way you absolutely LOVE food! It will be hard to find a cook on the UA-cam that enjoys food as much as you do.. and it is wonderful!!! Thank you Guga! I love your channels!
New drinking game: drink every time Guga says, “with that being said.”😆😆 love ya Guga.
or "cheers everybody"
Jared Miller 😂 🍻
You would get buzzed before he even starts cooking!
“Check it out” would get you pretty rockin especially on Guga food.
Hold on, Guga: did you pour the oil into a cold pan?
I ask because a great way to avoid food sticking in a stainless steel frying pan is to heat the pan until sizzling hot, then add the oil. I like to test the heat by sprinkling in a drop or two of water; when the water immediately beads up, the pan is ready. Martin Yan used to say, "hot pan, cold oil: food won't stick".
Same with Geoff Smith the Frugal Gourmet
Me Here - this is true, but best with cast iron or carbon steel pans. Stainless pans tend to be "clad", meaning a disk of metal (usually aluminum) sandwiched between 2 disks of steel as the base of the skillet. Heating that dry causes metals to heat at different rates and if too fast, warps the pan. Also, never heat a non-stick pan dry, this could overheat the nonstick chemicals, which is a known carcinogen.
I follow you from italy buddy, and I litterally can’t stay without one of your video during lunch and dinner, thank you bro
Gigs is literally the man , goes so above and beyond to simply our lives when we replicate these cooks . Love you guga thanks for all the hard work !
Hey Guga, Recently found your channel and so glad I did. You are a great cook, knowledgeable chef, and teacher. I also enjoy how much you enjoy what you are doing. I recently ordered an Anova Sous Vide cooker and cannot wait to get it. Thank you for the great videos.
Good video. For those that actually enjoy raw fish, I strongly suggest going with 50C, not 55C. It's the world's difference, I feel 55C makes it too firm (like an over cooked well done steak) and 45C leaves it squishy, like a warm piece of sashimi which has a very odd texture as the meat is raw but the oily tissue has melted away. 50C is cooked, but more like a medium rare steak. I also prefer to leave the skin on and sear it to a golden crisp, but not sear the meaty side as that transfers too much heat and over cooks the fish.
Safety note! Please note that if you are using FRESH salmon (versus frozen salmon), you need to keep the core temperature at 45C for a minimum of 78 minutes, or at 50C for 10 seconds or more in order to kill the parasite anisakis. (This is NOT pasteurization temperatures, it is the temperatures necessary to kill the most common fresh fish parasite which can cause you excruciating pain for a couple days, or even death if you have an allergic reaction to the parasite.)
Hi, can you repost the actual measurements of the hot sauce. Thank You
GUGA, you are making your way up to be my favorite youtuber.. you are going up pretty fast
"Im going to put a little bit of avocado oil" proceeds to use half bottle and say don't be stingy with oil lol
Guga I just recently discovered your channels and I have to say that I really love your content! It’s interesting, funny and very informative. I’ve learned so much already and it’s giving me inspiration and motivation to try these things on my own. Bless you and your family and friends, stay safe and keep those vids coming ♥️ greeting from The Netherlands
Capers with the sauce bet that fabulous and mouth watering.
Love your channel. Have had a suse vide device in my cabinet for 10 years. Finally broke it out and found your channel and using it with success! So many good recipes.
It’s 10:45 pm and my mouth is watering for both of these.. Love your videos!
This is really interesting. I enjoyed seeing the different cooking options. Also the sauces both look very good.
Thank you so much, salmon is one of our favorites, now we have some new cooking and sauce recipes. Take care Guga.
Guga!! You’re becoming more professional with the videos my brother... bravo👍🏽
Have you heard of a technique of using two temperatures to cook some fish? There's an initial high temp period and then into the lowered temp bath.
I love your videos. I would like to see foods that most people would never consider for sous vide but work out great. Thanks.
Hey Guga! Big fan from Honduras and I have tried some tips and plates you’ve cooked and probably the best idea I’ve had. Much love!
Your production quality just gets better and better every video Guga, we love you and keep up the great videos!
Seeing Guga's videos to drool with his recipes Vs. Seeing Guga's videos for his reaction when he tastes the food
Great channel!
Me, after testing different techniques (specially steam and sous vide) the best for me is 50ºC and only 30mins direct from the refrigerator (if it’s frozen, unfrozen slowly one day at the refrigerator). Looks better color and texture than 1h from Guga’s test. But I love his tests. Cheers everybody from Spain guys!
dear guga.
you may well know that you are a great source of entertainment at my place. I love to watch your videos and you have been the reason that I now have a vacuum machine too.
I have a cooking background and have definitely been on the hotspot.
I've been through the pressure.
and agree with you in many areas. and learn from you.
but I absolutely cannot agree with this. You make me cry.
fish especially salmon do not fry in avocado oil. my professional opinion is to fry it in a little sunflower oil with a good pat of butter.
This way you also get a nice crust (and it is not burnt) bake it at a much lower temperature.
and do not use frozen salmon.
yes you can freeze salmon no it really does not benefit the fish.
then when you fry the fish, the core temperature is quickly overshot and the juiciness is quickly gone.
therefore always use fresh fish.
and don't treat it like a steak because it's not a steak. for tuna, which you can grill well. and teast a bit like a steak.
Cant wait til you hit 1M subscribers!! I wanna go to that cookout celebration!! 🙏🏽🙌🏽😆😆
Guga’s teachings and recipes are the cure for corona
5:40 "in case anybody has some type of immune system that needs to be pasteurized" :)) Guga, you're funny man!!! Gotta pasteurize that immune system! :))
Thanks for fish video. Thanks for the temp comparison; this is something I wrestled with when cooking salmon. I’ll have to try sauces.
Guga, I love you man... two things though. Number A: when presenting salmon, put the bloodline (the grey stripe) face DOWN. Letter 2: stop cheating your beurre blanc with cream. Reduce your lemon with white wine to au sec and finish with butter.
Delicious food though, I wish I had a home circulator...
I’ve seen other things where he’s been inspired by binging with babish :)
Mi 2
Grilling with Gugish
@@tuanthanhnguyen7409 lol
More like babish was inspired by Guga.
@@lechatbotte. How isn't Babish older?
Loving the content of these videos. When I’m storing meat or fish in the freezer, I’ve been individually freezing the units on a tray just until hard frozen, then vacuum sealing them so the life isn’t sucked out by the vacuum sealer (Food Saver in my case). The first time I used it, I didn’t do that and the machine sucked all the juices out of the beef and to this day, I couldn’t tell if it was beef or pork when I used them. Of course I neglected to label them ‘cause of course I can tell what is what by looking at it. Not this time, Honey! Tasted like literally nothing so a lot of sauce was employed but the Food Saver was retired to the basement but I pulled it out a couple years ago and use it almost daily now. Once again, thanks for the content. BTW: what does he mean he isn’t going to eat “all that butter”. Why not? Another channel claims “butter makes your pants fall off” (weight loss; nothing naughty). Cheers, folks.
GREAT IDEA!! Will be doing this when I freeze fish from now on!! Thank you!
@@williamboyce1009 : Glad you liked the idea. It does seem to help a lot.
You are how you described the lemon, "AMAZING! I have made your mushroom sauce with Pork, also the red cabbage salad. My family couldn't stop talking about how DELICIOUS it was. Can't wait to try the salmon and sauce tomorrow night. Your plating with the capers and lemon slices looks so beautiful. I love you! Hugs and kisses.
Have done cedar planked salmon on the grill with lemon pepper and thin lemon slices. Can't wait to give this one a go in the sous vide. Thanks for another great video. Stay safe everyone.
OMG ! I just did this with the hot sauce and it was the best Salmon I've ever had in my life ! 🙂 Thank you Guga 🙂👍
Working from home finally paid off. I get to watch a video BEFORE lunch!
Guga, I hope you see this.... I love this video and it's now my favourite way to eat salmon... But please try adding chilli flakes to your "hot" sauce.... It's just Devine🙏
I think this is the first video he is alone,The Corona changed everyone's life🙁...Lots of love from Israel and be safe you all
*Palestine
you dont know how long ive been waiting for that sizzle guga! finally!! also this one is much more enjoyable to watch. cheers
I think I'd like the second temperature if I'm going to be searing it because a minute of searing on each side is going to cook it even more. I don't enjoy dry salmon. Yours looks really good though and I'm glad I found a great video for sous vide salmon! Can I cook tuna steaks the same way?
You should check out fresh Norwegian Salmon. Although it's not sous vide, my kids love it when I marinate them in soy sauce for 10 minutes, and fry them at medium high temperature in butter until I see them almost halfway cooked and then flip them. Serve immediately with rice. It's firm, salty, full of juice and flavour.
I love how Guga is so passionate about what he does
hey guga,
I stopped sous viding my fish as I found it was harder to get a good texture when searing no matter how hot I had my pan. Recently it occured to me that this was because cooked fish is super tender when cooked perfect which makes it similar to things like short rib.
...So I seared first. works so well. the crust goes soft again in the bag but the maillard flavours come though extra strong and pre searing seems to lock in the albumin.
if you love a strong crust on your fish you might not like it but I prefer the buttery texture and concentrated maillard flavour
As far as I'm concerned, searing with a flame torch is the way to go. Super easy and fast!
@@roberthedrick1397 I can't argue with this as I enjoy it when I can get it but I don't have one and my presenting method above with a pan has been very effective so I might not to and additional price yet
This is wonderful, Guga. Stay healthy. Looking forward to the three of you being back together.
Quick tip to check the oil, you can flick a drop of water into the pan and if it sizzles its ready.
Guga, stay safe and be safe about the packages that you get. We love your content a lot! We also want your well-being amidst these tensions. ♥️
brother. I want to thank you. For all of your videos that have led my wife and I. To cook almost all of our steaks. waterbath. However. My wife and I live in Mexico. And even though we get. Dry aged 25 day. Rib eyes They're tougher than Hobbes nail. Being old duffers. We have a hard time chewing them sometimes. So if you could guide us. With how long and how? High temperature we should cook these. Inch and a half thick steaks. At. I would. Be greatly appreciative. I know somewhere in your vast catalogue of videos. There's some video that tells us about that. But I live on a carnivore diet. And these tough steaks are making it very hard for me to stick to it. Given all the delicious Mexican food there is down here.
I hope this message finds you and yours. Well and happy. Your fan al.
I was currently watching the Guga foods channel... The Australian wagyu m9 priceless steaks.... Haha... I'm still waiting for the dry aged ever since the mb9 came out that beats the a5
Amazing Guga. You are the best. I start recording my work because of you. Thank you
You have right. Both of you are extraordinary. Have a good day
@@MM-zf2tp thank you so much, but it's a long way between me and Guga. Peace ✌🏼
Saw the burrito video, subscribed right away
@@munirfernandez7555 thanks a lot. I really appreciate. Have a great day 🙏🏼
I’ve been subscribed to gugas other channel for over a year. Love all of them!!
“Perfect to perfection”
~Guga 2020
Good call on some salmon, Guga. Thanks! Getting ready to toss on a couple chunks of pork belly for Friday's dinner here while I do a chuck roast in the pressure cooker for tonight and tomorrow. Stay well and I appreciate you even more during these weird times, brother.
Like Bob Ross used to say: Just a little bit of... (salt and pepper)
I just started digging into sous vide. Helpful videos, thanks
14:55 When the only thing you have money for is that plate. 😂😂😂
tor.
@@bigmanosman1 What?
you wrote tor instead of for
@@bigmanosman1 Aha, pardon...
Wait what. But there’s a fish on the plate?
Can you do a review of Sous Vide with silicon vacuum bags? I feel like you have done one before, but i'm seeing better options out there now, ones with vacuum holes so you get a better seal.
Perfect to perfection
-Guga2020
I have to admit, in Belgium there's 2 things on tv. Cooking or Dancing/Singing/Talent shows. Now Guga, I can tell you that none of the cooks food make me drewl, unlike looking at the things you make and nothing makes me wish I could get into sous vide myself like looking at your food ;D
There is bar none nothing so exquisite as the Copper River
Salmon, (Alaska) on this earth for someone that didn't like salmon
in the first place it changed my mind! I found it at Whole Foods
23 years ago at a price of $16 a pound so I cannot imagine
what it costs now, if it's even available. But it is worth
every penny.
loving your love for food. your reaction to that burst in your mouth.. that's why i watch you. Keep the videos coming. I am a fan.
The only way I cook salmon is sous vide but I’ve never seared it afterwards for fear of overcooking it. You’ve convinced me to try it next time.
If you take the hot sauce and add parmesan you can put it on pasta and eat it with the salmon or shrimps. You can even add some chili flakes, if you like it hot. Its even better. My favorite pasta sauce for hot summer days.
It's just my weird tastes, but this time, Guga's version is not my thing.
My super simple version of salmon fillet (no sous-vide), with slight variations: Season with salt and rosemary (preferably one fresh branch). For me, rosemary complements the taste excellently, doesn't overpower it. And then to a pan with a mix of extra virgin olive oil and oil with delicate taste such as rapeseed or sunflower. Cook it more on the raw side (medium-rare :)) with only a very light sear. I eat with no sauce, especially no yoghurt or lemon - just what's in the pan, some butter can be added. With mashed potatoes, perhaps mixed with sweet potatoes.
That looks amazing. Thank you for these videos, they are so helpful
Can you do a test between wild catch and farmed salmon ? I really dislike the taste and texture of farmed ...
I actually found out that farms hurt more the wild fishes than us fishing wild.
Here the price for farmed and wild is nearly the same.
slam slam pollution
'Squish your fish' is my new catchphrase. Thank you Guga.
So that´s what I call a great presentation! Thanks and keep spreading the good spirit!
If you vacuum the salmon for freezing, can/should you season them (with oil?) before freezing, so that you don’t need to re-vacuum them before you Sous vide them?
The only cooking food video I watch is sous and bringing the barbish video that's all you both are great!!
1:03 “The good thing is you can get salmon all _ear_ long”
I dunno... those look longer than an ear.
13:58 _Guga’s wife hears familiar noises_
*Guga’s wife has entered the chat*
14:26 (drop of sauce) “Frrreeee-doooom!”
I wonder how that lemon cream sauce would go with chicken and pork... 🧐
Did you ever tried a complete meal, sous vide? Like a soup or a stew?
Are you alone because of quarantine? Good job!
i love you for still doing your thing in a time like this.
Your taste test is contagious. Makes me drool 🤤. Great video and thank you.
I have hopes for that series.
"its opposite of previous souce, It's soo good" xD
-Guga
Mmmm we love sous vide! What vacuum chamber machine are you running? Looks similar to our Vac110!
One of my favorite Salmon recipes tasty and refreshing! Thank you Guga!
Love your videos Guga! Keep up the great work
Love your videos. Have learned alot. Was wondering if you have your recommended time and temps for the different thickness of beef, pork and salmon. I like my meats medium rare and get confused with time and temps. Thanks
Great job. Thanks for sharing the sauces at the end too!
Guga is the best out there right now! Very Entertaining!
I'll share mine, butter, cilantro, slice of bulb onion, half clove garlic, sometimes less, and pepper. one half slice of lemon if you want, kinda thin. Pow. yummmm
*Perfect to perfection*
yes this is big brain time
Guga.
Im learning on the go how to cook steaks as my girlfriend is vegetarian and I decided I deserve a treat (as the house cook).
I wanna cut my own steaks but noticed you use lots of specialist knives.
Can you do a video on your knives, what they are for and which ones are essential to become a great steak chef?
Much love brother
Awesome been looking for ideas for my sous vide you lot good stuff to work with
Guga!! I’ve already watched the steak, pork, and now this video of the Basics series. Can you do one for chicken next?? I’ve been experimenting with chicken thigh using you temp and times from previous videos, but more pointers would be greatly appreciated!
Salmon is definitely one type of meat where I don’t want the uniformity of a sous vide cooking approach. I think the layered cooking textures from a more traditional cooking technique create a more interesting texture profile, as opposed to steak where a uniform medium rare interior and nice crust is the most enjoyable preparation. And yes, I want it rare at the center of my salmon. Very interesting video though!
Guga : You guys should visit alaska
Covid-19 : Yeah you guys should 😈😈😈
@sous vide everything
Looking for the hot plate in the list of your items and cannot seem to find. Can you post a single link for it?
I love this video. I especially loved the sauces!
The smoked salmon was the coolest thing I saw yet