I tested EVERY Potato Chip as STEAK Crust, WOW.
Вставка
- Опубліковано 10 лют 2025
- If you love chips this video is for you. Today I tried every potato chips I could find and made wonderful steak crust out of them. Some were amazing and other not so much, here is what happened.
Become a MEMBER of SVE *
/ @sousvideeverything
-----------------------------------------------
SUBSCRIBE to This Channel
www.youtube.co...
-----------------------------------------------
Subscribe to my 2nd Channel
www.youtube.co...
-----------------------------------------------
SVE MERCH *
Shirts: teespring.com/...
Cups & Boards: www.etsy.com/s...
-----------------------------------------------
MAIL TIME Want to send something?
13876 SW 56th Street (№128)
Miami FL 33175
FOLLOW ME ON
Facebook: / sous-vide-everything
Instagram: / sveverything
*************************************************
THE EQUIPMENT I OFTEN USE IN MOST VIDEOS
SOUS VIDE EQUIPMENT *
Nise Wave Sous Vide: nise.tech/page...
Joule Sous Vide Circulator: amzn.to/2Ii6SFy
Anova Precision: amzn.to/2PM1izx
Sous Vide Container: amzn.to/2merrsb
Sous Vide Container Cover: amzn.to/3rRhlga
My Stove: amzn.to/2DBwP2C
Steak Tray: amzn.to/2Uvoa8Z
Tongs Tweezers: amzn.to/2M6v3Gm
Best Chamber Sealer: amzn.to/2hGHYF8
Cheap Suction Sealer: amzn.to/2mtj1Oi
Chamber Bags: amzn.to/2fpvSzD
Suction Bags: amzn.to/2mXfSUO
Bag Holder: amzn.to/2vjBYp5
Mini Weight: amzn.to/2nF3Q2Q
My Salt: amzn.to/2tofZgN
Pepper Grinder: amzn.to/2BYhNiz
Grate Inside Container: amzn.to/2pKCxIS (mine is 10x15)
Affordable Rack System: amzn.to/326c5Ih
Stainless Rack System: amzn.to/2qu0eAK (Choose the right size for you)
**************************************************
EVERYTHING I USE in one LINK *
www.amazon.com...
**************************************************
Steaks by Grand Western Steaks
Their Website: bit.ly/2ConGtC
Use Code "SVE" for 15% Off any purchase, no restrictions!
For Personal Touch Speak to Rep. Emilio (305)310-0559
F.Y.I. They have picanha, TELL HIM GUGA SENT YOU!
My SMOKER and STOVE *
Camp Chef WOODWIND: bit.ly/2BurRVE
My Powerful Stove: bit.ly/3esNW5j
TORCHES OPTIONS *
FLAMETHOWER: grillblazer.com/
Small Torch: amzn.to/2BWYvv1
Searzall Torch: amzn.to/2meJLS7
Searzall Head: amzn.to/2mX8Pvl
MY KNIVES *
Everyday Knives: amzn.to/38k1BuI
Chef Knives: amzn.to/3qCo0K5
Strong Knives: amzn.to/3chCl9x
Fancy Knives: amzn.to/3ekPtxa
SMOKER AND GRILL *
Best Smoker: bit.ly/2BurRVE
Smoke Gun: amzn.to/2frGzyO
Smoke Dome: amzn.to/2xAHgj7
Portable Stove: bit.ly/3esNW5j
Wood Pellets: amzn.to/2mMOR9O
Charcoal Grill: amzn.to/2mXaIbp
Heat Resistant Glove: amzn.to/2BFEk3J
OTHERS *
Induction Stove: amzn.to/36gCKrw
Hand Blender: amzn.to/3cF2HlJ
Blender: amzn.to/2n3IpKx
Food Grade Gloves: amzn.to/2lTd8H4
Glass Mason Jars 8 Oz.: amzn.to/2mSF6qm
Glass 7 Cup with Lid Container Kit: amzn.to/2onMYhB
VIDEO EQUIPMENT *
Main Camera: amzn.to/2imsWSi
Drone: amzn.to/2jSbK7G
Gimbal: amzn.to/2ilc3HU
Main Lens: amzn.to/2AzKumn
Zoom Lens: amzn.to/2BMF7k8
Microphone: amzn.to/2jVU3UC
Slider: amzn.to/3kWlTOM
Voice Over Mic: amzn.to/2n69j1h
My Music *
share.epidemics...
If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-)
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
#Steak #SousVide #Recipe
Guga gets thirsty: Let me make a steak to go with it.
And an incredible side dish. Lez dew et!
@@peterlin6419 underrated comment.
Guga goes to the bathroom: Let me make a steak to go with it.
'and there we have our very beautiful vodka soda triple and our wonderful steaks. And let me let you, I am so excited. The only thing left to do is drink this vodka and let me tell you it takes no time at all''
Let’s dooo it !! 😂😂
Attempt #13 to get Guga to make honey dry aged wagyu/steak
Even If he does we have to wait 35 days:(
Nice idea! And what happened when dry aged jam? 😎🤨
Yes
Dry age with analseepage
We are with you
Guga: who cares how they look?
Also Guga: we eat with our eyes first
😂😂😂
Also Guga: It doesn't look good right now, but watch this
69th like. Nice.
I just really hope that one day Guga will open a restaurant or at least a steak-bar. Imagine having a menu that includes all the great steaks discovered by him...
That'd be awesome.
Guga: "We need a binder for the crust."
Me: "Well yeah, you'll want something to make the crust stick that has a fairly neutral flavor so it doesn't compromise the experiment..."
Guga: "I used dijon mustard!"
Me: "Or not."
Yeah, and they _would_ stick if he crusted them raw before cooking on a grill or griddle, in other words, if he made a properly crusted steak, in stead of steak rolled in chips and mustard as an afterthought....
Doesnt ruin the experiment if they all have the mustard on them. It would be ruined if he used different binders on each one.
Next step, dry age with potato chips! The MSG should hopefully make it taste great.
I agree, let's see if guga read this
There wouldn't be any kind of barrier formed and there would be rotten meat and moldy potato chips
@@stikk3943 Not necessarily, doesn't have to be only chips in the mix to make it so it's properly sealed, could perhaps do it in the bag alongside chips so it still has the barrier. Chips are also quite salty/oily usually aswell, wouldn't necessarily mold. Mold isn't necessarily the be all and end all as long as it's on the outside either since you cut off the pellicles, other experiments have had mold on the outside only in the past and turned out fine once it's been cut.
Yessir do doritos
Dry aged potato chips!
"We got our side dish hot and ready to eat, only thing left to do is cook these steaks for 2 hours..."
yeah it kinda make no sense but its not my first time here so...
@@381delirius Yeah i understand i just always find it funny.
What makes guga videos unique , he always and consistently describes what to do as if it’s your first time making steak
Dry aged with Almond Paste aka Marzipan... 🤔 So, let's do it!
Wtf that's like wrong in 8 different ways
DRY AGE WITH EASY CHEESE (AKA CHEESE WIZ IN A CAN)!!! 🧀
I am praying he does this
@@mujtabajaffer3339 me too!!
Dry age with analseepage
@Ed of the Dead thank you!!!
Guga, I sincerely want to thank you. From the day I stumbled on your channels, especially this one, my life has completely changed. Sous vide'ing my food has been a phenomenal experience. Thank you, thank you, thank you.
Guga, you should consider aggragating your recipes on a website. That way, we will be able to track them down and make then a lot easier than trying to get them off of your YT vids. Cheers!
PS - Also a website is a great idea to advertise your brand, sell more merch, and stay in touch with your fans.
Ok, I know when I come to your channel that the meat is going to be AMAAAAZING, but that side dish? Super simple, super tasty, and looks gourmet!! One for the books
“Like all potato tips,...” @1:13. Nice one Guga.
We are watching and listening.
My favorite episode of Soviet Everything!
Lol 😅🤣😂
Me when soviet everything instead of sous vide everything
our favorite episode
@@salesmanbruh lol
@@salesmanbruh A man of culture!
Pringles called them crisps because they are made from a dried potato powder like substance by law they are not allowed to say potato chips unless they disclose it on the front as "potato chips made from dried potatoes" and that wasn't gonna fly
In the UK we call all ‘chips’ crisps. Our chips are what you call French fries
@@JaguarDevice the only time you're gonna see that in the US is at some seafood restaurants as fish & chips.
@@salixalba6536 This caused some confusion at a hotel/restaurant I used to work at. I was the overnight room service guy and the cook saw and order for "fish and chips" on a ticket. He tried to send the order up with potato chips. To be fair, though, our chips and fries were both high quality, cut in house.
I’m watching your videos during ramadhan (fasting). Is that dedication or what! 😉
Yes brother
You're strong my guy
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. ;)
Dry age in dry aged steak
This looks like a thing from heaven, an angel delivered it
So much fun to watch you. You have a great script!
"Wait i've seen this before"
"What do you mean you've seen this before, it's brand new"
Those steaks look "phenomenal!" Ooooooh, I just saw a suggestion for different kinds of jams (strawberry, grape, apricot, etc.) But DRY-AGED!!! That would be an amazing test 🤩
Always love waking up to a new video from you! This stuff is what inspires me to cook, thank you Guga.
Yo Guga! I want to see a dry aged steak experiment in mashed potatoes. Like.. literally dry age the steak in the mashed potatoes.
That is genius
@Kofi E-A Ya naw it wouldnt be worth it
@Kofi E-A Add seasoning to the mashed potatoes
@@Gangsterarehere no point, just seasom the steak
@Kofi E-A it isn’t always about the flavour they add, but for example how the dry age works, do Pelicles form, does it work as a dry age method or does it mould?
When ever my depression is kicking my butt one of the go to UA-camrs I watch is Guga. His energy and positivity is infectious and helps me get through my day. Thanks for all the great videos Guga.
Guga, at 8:27 you do that thing again. You sliced right down the steak, with the grain. When your steaks have the grain going vertically through the steak, you should slice it on a bias so you end up slicing across the grain for your final cut. Try it.
Guga's catchphrases:
"It is enough talking and it is time to cook some amazing *place meat here*, so lets do it!"
"I know my *place meat here* don't look that good right now! But watch this."
"And your sauce is done."
"That is as easy as it gets."
"Salt, freshly ground black pepper, and garlic powder, nothing else."
Guga you have to give it a try with “Takikis” or flaming hot chips
I just love your energy Guga! So fun and entertaining to watch always! In your experience what has been the biggest/most unexpected discovery about food you have made??
The best part of watching guga is when I get to watch this like a insane football match and i get to enjoy it.
It also makes me drool most of the time when I only eat bread
Yo I can't
Guga just called Pringles "sprinkles"
🤣🤣🤣
Welcome back to Soviet everything..
Welcome back to soup with everything..
Welcome back to sweet everything..
I don't know why the auto caption never catches "sous vide" for once
the people's republic of steak
Guga is the only guy to put potato chips and wagyu together
Thanks for all the awesome videos. I don't live in Miami anymore, so I always wish for 2 Cuban dishes 1) Pan con bistec 2) Mojo roast pork with rice/onions/black beans. I hope you decide to make these dishes, so I can eat them again!
I love how you showed how you seasoned both sides I always get anxiety when I don’t see it even tho I know you do anyways love the video as always
Yikes
I'm sad that sour cream and onion was not represented. Pringles is the GOAT, followed closely by Lays. I'll forgive you for if we get "I dried aged this steak in sour cream and onion potato chips."
pringles are awful.
Hell yea guga! Keep dropping videos 🔥🔥⚡️
I saw a ad yesterday for a oven that sous vide's without a bag or anything and it probably wouldnt be worth it but I thought it be cool to compare a actual sous vide vs the sous vide oven
we need a petition for Guga to make his own food truck
After seeing the thumbnail.. i thought Angel is cooking🤣🤣
Yay, the old song is back! From the part where you sear the meat. Hehe... I missed that song. Lol Probably no one will know what I'm talking about.
You should try a homemade potato chips crust and see if there's a noticeable taste between regular Ruffle's and the homemade.
3:51 Grated nutmeg also goes well with potatoes.
How about a steak experiment where you take the juices from peppers and perhaps some crushed peppers of different kinds and marinade / sous vide them in that. Like Jalapeno, Chile, Hatch Green Peppers, Chipotle - etc....? Or maybe make spicy butter out of peppers to put on steak?
I completely agree, WOW!!! That experiment was INSANE!!! How'd I'd do on the clickbait? I learned from Guga, the master.
Super useful, great vid!
sour cream and onion chips slay all comers, crust them on steak or crunch a bunch into burger patties and you won't need anything else but a bun.
mayo might be a better alternative to dijon mustard. and maybe it would also be a good idea to deepfry the steak afterwards!
Guga, when you apply your batter to anything your going to deep fry, stick it in your fridge to allow the batter to stick properly
Well this gave me a great idea💡hashbrown coated steak basted in a good compound butter with very finely chopped jalapeño or Serrano
The steak: * doesnt look that good *
The flame thrower: *and i took that personally.*
Looks good, maybe I'll try that sometime. You should try dry brining a picanha
Ahh I love watching these videos good cooking tips + epic cooking and delicious foods 😋
When I lived in the US my favorite chips was "kettle brand potato chips sea salt and vinegar" by far :)
do the same experiment but fully encrust them with more finer ground chips still using Dijon and then grill them instead of the torch there's a complete transformation in taste.
Guga throwing shade at Veggie Chips is amazing
Great test. I wull try soon. Side plate looks fantastic.
I always add grated parm to the butter and garlic mix for my stacked potatoes 😻🌺🇨🇦
3:23 Literally just a few days ago my Mom sliced her finger with one of these, the irony of it was she just told my brother to be easy with it and literally like 5 mins after cut her finger
You Sous vide everything yeah? Then Sous vide a steak in a hot tub. Guga I’ve been asking for way too long
Hot tubs generally don't get that hot, mine tops out at 105 I can't imagine getting it to go that far past it's limits
That’s why it’s an experiment
@@Cthalpa doesnt have to be that hot, it just needs to sit in the water more
Hey guga... you should try garlic chili chips at the Asian store!!!! I do something like this too at home. I crush my garlic chili chips and my binder is egg wash. And deep fry it! So good!!!!!!
This works better with chicken than steak...My two favorites I have done are, using sour cream and onion ruffles, or the jalepeno ranch ruffles. crush the chips and apply as if you were doing panko, then fry it up!
Who could possibly dislike any of Guga's vidoes
Damn guga, you mustve been real stoned to think these things up hahaha love the content
I Love Sous Vide Everything Videos 💓
Salt and vinegar, ketchup, sour cream and onion, barbeque. These are the basic chips that we grew up with
nice work guga, keep it up!!!
Guga, do a international cross over of food. Some type of wheel or drawing. Example an American dish with spanish ingredients.
Hmmm. The cheap baking soda and salt experiment steak from Guga foods last episode and the queso crust one here might fix the weird flavor......
Great video guys!!!
You should do BBQ flavor, best I’ve had is better made chips
U should have done Sun Chips. Love the channel!!!
"I know, it doesn't look that good right now"
*hoots*
"But watch this!"
*hollers*
Me encantan tus videos. Los produces tan bien que creo que no merezco verlos porque son demasiado buenos para verlos gratis. Muchas gracias.
We're getting to the point where all we need is for Guga to raise a steer from a calf to fully raised and then take it to slaughter and then do a review of how the animal he learned to love and care for tastes.
...soooo basically Angel?
Guga, I need you to test stacking meat and dry-aging it. If we dry-aged something like a skirt steak there would be nothing left once it shrunk and you trimmed it afterward. What if you dry again a stack of them to make the whole works thicker?
EVERY VIDEO MAKES ME THINK THAT IT'S MY FAVORITE VIDEO, BUT THEN YOU MAKE A NEW VIDEO AN IT'S MY NEW FAVORITE VIDEO! KEEP HAPPENING OVER N OVER !!! ❤🙏✌❤🙏✌ 😅🙂
So need to try this with Krunchers sweet hawaiian onion chips, Guga.
And two, it is painful and messy if you nick your finger with a manodlin, I agree with Guga use the guard.
Ready salted ridged Crisps (chips) dipped in chocolate are good 👌🏻
When i saw the bag of queso ruffle I started yelling "GUGA YES"
Can we see some traditional Brazilian/south/central american foods?
Hello I'm new to ur channel. I have watched quite a few of ur vids. I had no idea Sous Vide was thing. I was like y he always water cooking. Lolnow I want to invest in me a set up. Thx for the videos
Oh man I was waiting for you to try the plain stake with the baked potato roses. 😔
Guga's laugh is like that of Santa
Well I would recommend to put some cheese on this potato roses sidedish. Cheese is always awesome with potatoes so let's deeeew it!
10:41 When I ask my german friend how he got bullied in school
Please do more seafood, oh can you sous vide a shrimp?
There's another problem...not just one problem: that is that all of these commercial chips are second rate compared to homemade potato chips. You're a chef, you should be making your own! One thing you will realize when you make chips at home is Wow! there's a taste that takes me back to when I was a kid. Homemade chips are the real deal!
words learnd from a legend:
i know it doesn't look that good right now but watch this
You should try the queso chips with the baking soda eye round you made recently on your other channel.
DRY AGE STEAK ON TRUFFLES.
DRY AGE STEAK ON COFFEE
Dry age with mashed potetoes
If you like onion on your steak you should try Hawaiian Maui Onion potato chips!
I am waiting for the gamer steak!!! Mtn dew game fuel soaked steak with a doritos crust!
Dry Age with Kimchi Experiment Guga! That sounds like an amazing idea imo.
I love your channels
Can you try a Topside Dry Aged Australian Wagyu MS8-9 steak test? My local beef dealer has been bringing in a lot of Australian Wagyu MS8-9. The price for topside is slightly more expensive than a Premium Black Angus Rump Cap (Picanha), which is also very difficult to get, due to the popularity of this channel. I'm wondering if the dry-aging would make a topside cut actually worth cooking as a steak?
Guga: never Forget to seasen the sides too
Puts the steak in the sousvide bag without seasening the sides
Once Guga say's he's cooking Waygu. I know the sides will be in the budget! 😁
You should dry using Pork Rinds (4505 or Epic), I did a Filet Mignon that was to die for and even better than Bacon Wrapping.