Sous Vide DEEP FRIED RIBS Experiment!
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- Опубліковано 6 вер 2024
- Ribs are awesome but how about DEEP FRIED Ribs? This was my first time trying it and oh boy was I suprised. To compare it, I also did a regular style rib to see how different it would be. Well the results are in.
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HOW TO COOK DEEP FRIED RIBS SOUS VIDE
I cooked it for 24hrs @ (150°F / 65°C)
Flash fry it for 5 to 10 seconds in (450°F / 232°C)
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#Ribs #DeepFried #BBQRibs
I can't believe i'm buying a sous vide machine cuz i a random brazilian guy on the internet made my mouth water so bad.
Psychotic Noodles cook for me please I beg
Yep, just got mine this weekend . Thanks to Steak Jesus
Adam Alday any updates?
@@adamalday01 i would like an update as well good sir.
I found them just after buying my sous vide a couple years ago and keep watching them for the fun content and great ideas. It's totally worth it for cooking steak, chicken, and so much more.
"This one, we're going to do the traditional version, which is WITH A FLAME THROWER"
Lmao
Lmao
Lmao
Lmao
Lmao
Noooo. I can't be this hungry for meat at 8 am.
Same
It's only 6 am here....drooling
Right!?
62
4 pm here
Damn, Ninja missed out. Those ribs look legit.
@senior jack Excuse me?
@senior jack what did you say man?
Mihai Alin f means rip lol
@@elith6930 ???
senior jack f you nigga
Maumau is starting to get more comfortable in front of the camera! Watching how far you guys videos have come is AMAAAAZING *ninja voice*
I like the new setup Guga! Keep up the good work!
Guga's face at 6:28 it's my face everytime Guga uploads a video.
"A new SVE? THAT is AMAZING!"
"Wow"
HIS RIGHT EYEBROW WAS TWITCHING. IT'S THAT GOOD IM SO JEALOUS
Ricardo Daniel Zapata Carreón that’s exactly what I thought 🤣🤣
the kid in a candy shop face
OMG! SO happy to see the sauce recipe, can't wait to make this!
Ooh, I'm looking forward to the juices video. I have a bunch from some 3-2-1 ribs I cooked over the weekend that I stashed in the freezer until I could figure out what to do with it. Cheers :)
Guga.. Do some more seafood.. Or something like shellfish.. Can sous vide make it better than regular cajun sytle boiled seafood shellfish
Oh I got you, seafood coming up real soon Ilman
Better than Cajun boil!?!? You have your work cut out for you😤
Real life cajun here and uh...dude not in a million years 😆 you don’t understand the concept of being cajun if you think you can sous vide.
@@zethloveless7238 FACTS thats what im saying
No kidding... that looks fantastic. I am going to try that! Thanks for sharing. Best to you and yours.
Hi Guga, have you ever thought about dry-aging meat into lard or some kind of salty cheese (like parmigiano) instead of using butter?
Let me know what do you think!
In my country, we have something like this, salty fried pork meat and fried sausages in a jar in lard for a few months we call it "Carne la garniță' and is awesome we usually eat it with polenta
@@makemefamousfornoreason8402
I wonder what would happen to a unseasoned steak dry aged in a salty cheese also
Either way it should be amazing
@@makemefamousfornoreason8402 roman? La noi se zice carne la gamela
Awesome. I am making this for my family this weekend. Thanks again for all the great recipes.
Hope your family enjoys it Beardi!
As soon as I began to watch this video, I raced to the freezer and got a rack of ribs and applied the process! They are in the sou vide NOW! You, mi hermanos, are Super! I never dreamed of doing them this way. Muchisimo gracias! I, too, will do 'half & half.' I'm sure my nietos will love it tomorrow!
I love this background, this is the best format for these videos for sure.
you should make a video on all the cool things you could make with the juices left over from the sous vide! i think that would be an awesome episode ! :) anyways another great video!
Been waiting for something like this forever! I didnt think your channel would get better 🤣 im salivating 🤤🤤🤤🤤😍
The food aside, all of your videos make me want to be part of your family I can feel the love.
Guga, do some Beef-Ribs never seen that on yourr channel !! Awesome feed, will try it on the weekend.
htothearris he’s done beef ribs on his other channel
@@insertinconspicuousname2843 yea but we need it on SVE
Now I'm hungry! Thanks a lot guys! Looks amazing!
Great video and great recipes on this one! Thanks.
I Sous Vide baby backs last year and I was not thrilled with the texture, It reminded me of the ribs my mom used to make she would boil them first then bake them in the oven to finish them.
So I said to my self...... Self never sous vide ribs again Just hang them and smoke them in the pit barrel....
But I just may have to try it again along with deep-frying them.
Gugas face lit up so fast 😂 6:26 love the video keep it up!❤
I was already planning on making ribs this weekend and trying your rub. Now I wanna try your sauce too.
Keep making these awesome vids man! I really love how genuine you are.
Love your kitchen studio. You may want to add some sound dampening or something like that as the audio has a little bit of echoing. Great video and I greatly enjoy your channel.
Guga it's about time you open up your own restaurant my friend
Guga's sous vide
Probably but UA-cam has less overhead expenses and more straight profit. You would be surprised how expensive it is to maintain a restaurant. Yes I do work in one by the way.
Please
KANGA BEAST sous vide sucks for restaurants
@@erifhhahaki5007 it wouldn't be opened all the time
You guys are great thanks for all the great food you share on this channel
I'mma do this to beat my dad in a rib cook off..thank you for the advantage 😂
Plot twist: your dad taught guga how to make this.
What time do I need to be there?😁
@@littlehasl 😂😂 nice
@@lynnwilhoite6194 whenever we get everything in order 😂
Slow cook those ribs And you will beat everyone
Cant believe ive watched your channel from the Start and now noticed i wasn't Subscribed. Coño my bad. Keep up the good work.
Gugaaaaaaa what are u doing u are making me wanne make but i dont have any must try it this weakend, u guys are the best dont ever stop
Before watching : im not hungry
After watching : Ahhhhh
Dunno what to love more, Guga's positive energy or his food
Omg I just ate lunch but this video still made me hungry! How can I hate this channel and love it at the same time? 🤔☺🤤
Tender, juicy and crispy. 3 words that anyone wish they can hear more often. You make me want to turn every KFC I go to into a rib joint so I can beg them to make these with their equipment, then bring them to the masses!!
I love it when he says “let’s do it”!
Not the first video in the new set, love the kitchen though! Happy to see Sous Vide Everything coming up!
Siempre veo tus videos, yo nunca comento pero este video se lo merece, me gusto demasiado el cambio de estilo! Excelente video saludos guga desde Uruguay!
I want my wife to smile at me the way guga smiles after taking a bite of something good
Girlfriends do that, wives dont.
You and Ninja Ricardo need to have a food truck together on weekends, if you have it we will come...
Best Birthday present ever Guga! Thank you for all these videos you're the best!!!!!
Nothing better than getting out of football practice then watching Guga on UA-cam
Y’all. Are the best!! I so look forward to each and everyone of your videos!!
This video looks a lot more professional and well shot than all the other videos. Not that i dont like your previous videos but i liked this one a lot more in the way you shot it!
When you smile and drool watching these videos and think even tho the ingredients are all in the description that you’ll never make this dish LOL
I wish there was a way to send you a picture of the picanha I just cooked! I watch your videos almost every day and love taking tips and tricks from your uploads. I smoked and seared the picanha then left if in indirect heat just like you instructed in one of your previous videos and it came out PERFECT. I scored the fat cap so give myself little chicharones and I couldn't thank you more
Guga, I think it would be really cool to see your family on camera. Even if they weren’t talking directly to the camera or giving their opinions as entertainment for your channel, just like a little “blooper” if we could call it that to see their natural reactions. Since you guys reaction to whenever it’s good or amazing is the same, (which I do believe your food is always amazing) but maybe their reactions from someone else might be a little different and we get to find out more about the true flavor. We all have different palates, and what’s “amazing” for some could be just normal, or extraordinary for others. Love your videos I think I ever wait more then two hours since they are posted on your channel to watch them. You inspire me to create my own channel. Thank you!!!
They looks AMAZING!! I have one question or maybe an idea for an experiment. I am from Dominican Republic and, as you should know, we have power interruptions without notice. What would happen with this long cooks if the temperature goes down in the middle of the time and I have to reheat the water again? I love this channel, thank you for all your information!
I didn't know I needed this in my life, thanks Guga.
Guys, I tried these and they are good. After trying them, I didn't really like meat being on the bones so I pulled the meat off a fresh batch then breaded and fried it. Better. I'd buy the breaded rib bites if a restaurant offered them as an appetizer. Crunchy on the outside and soft on the inside. Rib flavor comes through. Great experiment!
Such a great video Guga! The production quality was ultra high on this video, and your descriptions of the flavors and tasting experience were really vivid. Your videos are always great, but this one really stands out (honestly it might be the fact that there's no yellow wall in the background lol).
I tried this recipe today and I was really nervous because we were having some friends over. These ribs were so amazing that everyone asked how I ever came up with the idea. I told them about this channel.
Pull-off-the-bone tender. Excellent description. Thanks, Mama.
Just made the ribs tonight, did 3 racks, two with rubs and one with marinade, they were fresh so won’t take long to sous vide, gonna throw them in tomorrow, substituted gogugang for the Brazilian seasoning and it’s great!
Hi Guga, so what is the exact recipe for the breadcrumbs? I just see in the description that you added guga's rub to the flower, but nothing about the bread crumbs or what type you like to use.
Did you do a layer of flour, then egg wash, then breadcrumbs?
I had the same question but figured i would just experiment. I used plain breadcrumbs from the store, then I did a lot of dried parsley (like he said), then added most of the ingredients from Guga's Rub (minus the brown sugar) then added some cayenne pepper and some ground red pepper. Found a habanero BBQ sauce to dip... Deeeelicious!!
Looks awesome!
Also, we FINALLY get Guga's Sauce!!
2:53 Traditional. With a flamethrower.
They both look amazing I agree 100% pull off the Bone is better than complete fall off the Bone I definitely want to try the deep fried ribs great video
"they don't look that good right now" has to be the biggest lie of 2019. I'd be ALL OVER THAT
Why I love this channel. Not only about cooking but also about experimenting!
God, this looks incredibly delicious and flavor. I definitely should NOT be watching this so early in the morning. thank you guga
Guga you need to do a whitetail deer back strap in sous vide then pan seared with butter and olive oil. Love your content.
You should start doing these awesome experiments after opening up your own restaurant. You're just tossing out all your good ideas :)
I'm 100% sure people would love your restaurant.
Hey Guga! The holidays are coming up and I wanted to know if you could do a sou vide Thanksgiving! Like the tomhawk fried steak, heavens chicken, short ribs, sou vide potatos, sou vide everything! I'd love to see new ideas and a cool thanksgiving from you!
I seriously need some ribs, like NOW! Its almost 9 a.m. & I think I'm gonna get a rack. Definitely need to deep fry them. Thanks for vid guys!
Love the new intro music.
Edit: Maaaan, am I drooling at the end of the video.
Because of your channel I hve a meat freezer next to my fridge.. love your cooks bro...
Normal people: (Storing cars in garage)
Guga: (Makes a kitchen in Garage)
It got completely disintegrated by the flamethrower. Powerful.
Can't describe how greatful I am for such videos,
as a student who lives alone and would like to try things out, I've ordered everything possible an will start the cooking in ~30 days from today,
I'll start from Video #1 and start testing all of em ;)
keep up the great work.
Next time try deep frying but without the breading. I've done turkey, ham, and many steaks (including teriyaki marinated) without breading and it works great. Excellent crust!
No one:
Guga: LeTs DoUuEeET
Guga do a studio tour!! We wanna see everything!
Before I watch this I already know its gonna be amazing.
That is if they got fatty ribs at least
Guga, were you really double-dipping that sauce??? :D
Love your vids, keep up the great work!
HAHA I noticed that too. Then Angel comes in and does it as well. One big happy family!
:D
Next Month i am going to buy all the things for sous Vide the only thing i must Plan is what i make maybe ribs and or porkbelly its so hard to deicide 😃 and always great to watch
Is pineapple juice necessary ? Or could I make the sauce with out it
That Salt Lick Intro .....u got my attention bro! The deep fried ribs has me curious but super cautious may have to try it on a air fryer to see how it comes out.
Subscribed! I'm a vegetarian born and raised and I still like watching yall cook lol
I knew from the beginning Angel was behind camera lol .... what hapenned to Ninja?.... Those deep fried ribs look great i never imagine to cook them in that way.... will try to make them this weekend!!! thank for sharing ....see u later this week on new Guga´s food video!!
You need to have Mamao more often as your co-host. His description of the food is more elaborate than that other hungry kid you got there.
Ok now im hungry damn it!
I've done something similar to this with a primerib, was so good . Made a horseradish sauce to go with it .
I don't even eat pork personally but these videos always make me hungry 😂
It's like a meaty version of a fruit: Hard crusty shell, soft squishy interior.
Every time you read off a list, all the things you say, you go up at the end like you're asking a question until you get to the last one in the list where you end it going down. It's quite funny to hear you doing this all the time
The way you say "let's do it" makes my day better
You know it's REALLY good when MauMau eats more than he talks :)
you don't have to use brown sugar since it's made from regular sugar and molasses, and since you're already using molasses you could just add a little bit more of it and use normal sugar.
Ya vieron que no hace falta el mal encarado de NINJA definitivamente me gustó este video sin pensar en quitarlo a la hora de las impresiones, como siempre GUGA YOU ARE AMAZING...
No ninja! Yes!! Angel as the replacement please!
Hi guga, do you have a video posting routine or you just upload every random day of the week? Luv ur vids btw >,,,
Joey depends on the channel and what is going on but normally tue-wed-thurs in the morning my time ET Guga Foods or Sous Vide however I might put something out on the weekend, so hit that notification and you will never miss one!
Definitely trying the fried ribs! They look like a perfectly cooked fried pork chop on the bone.
Guga a famous rapper named rich Brian loves your videos you should reach out to him to get on his cooking show
Joseph Coste rich Brian? Lmao tf is that
He saw it already
@@abelhernandez7134 Maybe use google mate
Louis Nevers i did still not known but o well whatever floats your boat
hidden luxury food texture wading in heaven all along, gotta try with a fry after bag sittin
NOT what I was expecting from description... was expecting he was deep frying the ribs without any coating, like the ribs you get from Chinese Take-out restaurants with that funky sweet ( cherry five spice ? ) sauce they always use... Guga, please do your own version or take on "Chinese Take-out Ribs"
Do a mustard experiment (regular mustard vs Dijon mustard vs home made mustard by maybe mustard oil
Hell yeah! I'm doing this, this weekend for sure! That ramen video is gonna be awesome too, can't wait!
I'm a huge Ramen Fan.....plus I also make my own all from scratch, even the noodles so I'll be looking forward to see the video
Would love to see these fried ribs with country style ribs. More meat, no bones. Looks fantastic.
Ninja! You better show up, I think Angel is trying to replace you! Also, Angel, wtf bro, double dipping at the end?
...
I mean, if anyone in the world seemed like a double dipper, it’s definitely that kid.
I would like to see you try deep frying with out the batter. I am trying to stay low carb. No keto for MauMau today?? :)