@@JungleScene I understand that food health and safety has been skewed by politicians but a stick of butter has never been healthy, but that doesn’t mean I won’t eat it
Dear Guga and friends, thank you for the tasty distraction from all the craziness and turmoil that has been bombarding me on the news for the last few weeks.
"Dad I got a girlfriend!" Everyone : * Dissapointed * Guga : I know she doesn't look good right now, But watch this! * grabs a flame thrower and proceeds to give her a crust *
Mazel tov! Guga made some latkes! Next time try grating an onion in along with the potatoes. We always do that in my house and it adds a ton of extra flavor!
f i think so every video with short rib, eye round etc. but then i remember i live in germany and meat is fckn expensive so i cant even affort an eye round...
I made these for my wife. They were fantastic! I made far too much short rib for the scallops, so I took what remained and mixed in the special sauce. That, combined with a little leftover sauce from a local BBQ joint here, and these made some next-level pulled beef sandwiches!
Made the sauce, and made short ribs, but at 150 F for 36 hours. Also the potatoes. Potatoes needed some garlic or onions n, but were ok. The ribs and sauce were to DIE for! TY Guga!!
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. ;)
Play this game called soul knight. Bro I was so addicted I sat down for like 6 hours, think I'm gonna have some deep vein thrombosis (idk wot it's called)
Its interesting how you make the latkes using just 1 spoon of flower. I usually do them 50:50 of potato and flower and I am adding grated onions for extra taste.
i usually do scallops at 55c(131f) and when you cut them, its literally like cutting butter! it still has a texture when you bite but its just soo good! however, to each his own! nice video, very tempting!
As a child, I was never fond of seafood. Then when I lived in South Korea in 1985, I tasted scallops for the first time and I was HOOKED. I love most every kind of seafood now.
Hi, I have an idea for an experiment: three peaces of steak. First steak as you normally do as control steak (seasoned with salt, pepper and garlic powder, then sous vide and seared with flame thrower). Second piece, seasoned with pepper and garlic, sous vide, then salted before searing. Third steak just seasoned with garlic, then sous vide, salted, seared and last pepper. The reasoning behind it is that the salt extracts a lot of the juices from the meat when it's in the sous vide process. All these juices are missing in the meat, so the flavour. Then, the pepper is burned when you use the flame thrower, so I guess it could become bitter. When you vary the times when you season it, you can see if there is a difference and what's the best way!
You need to have some sort of contest to win a day cooking with Guga! Love you videos and have already tried several of your creations to the delight of my family. Keep doing what you do Guga!
Secret tip, and I know it sounds weird but you have to try it! Soak your venison in root beer for 2-3 hours before cooking, then rinse off and pat dry before cooking. It removes all of the gamey flavour and smell. The root beer acts as a drawing agent the same way that milk does with wild poultry, it removes all the blood in the meat. It does not add any flavours to the meat either.
You just had to make latkes.... mmmmm Latkes. In case you were unaware, Latkes are a traditional food for the Jewish holiday of Hanukkah. A few ideas for the latkes.. Rinse the potaoto shred several times before squeezing out the moisture... Grate onions in with the potatoes (1/4 cup per lb of potato) . Instead of flour use matzo meal (Matzo "breadcrumbs") and add after draining the water out of the potatoes (1/4 cup per lb of potato) .. If you cannot find it use crushed up Water Crackers (Let the mix sit for a few minutes before frying, the crumbs will take up some of the remaining moisture). Use generous amount of salt and very generous amount of white pepper. Now if you want to go totally traditional fry them in Schmaltz (Chicken fat rendered with onions)...
Guga, not sure if it's worth mentioning, but in the description of the demi glace sauce, you forgot to mention the 3 Tbsp butter. Thanks for another great video, this was a great meal plan!
nice vid. it would be awesome if you could cook some giant sea sun fish. not the tuna looking one but the giant one that is mostly collagen.. as always great work
Hey Guga!! I just received my first A5 Ribeye from Grand Western. I am excited and nervous to try cooking it. What episode of your should I follow for best success? Love the your channel!!
@@charlie1832 Funny you would say that, My plan is to do a side by side like you mentioned. My concern is f-ing up a steak I spent $153 bucks on :) I am about a week away from giving it a try. Building up my nerves and doing a lot of research to feel somewhat confident. I'm not a novice to grilling, just want to be prepared. I'll keep you updated. Thanks for the reply. Any suggestions will be considered.
@@greghartley8869 idk how it would work with the A5 but maybe look into doing a reverse sear instead of just straight grilling it, or maybe depending on the size of the steak cut it in half and cook it 2 different ways and do that with the regular steak too
@@charlie1832 just watch Guga's episode from Feb. 13 2019 "How to cook the WORLD"S BEST BEEF" He cooked an A5 3 different ways. I think this is probable the direction I will take. I did buy more than 1, so I have backup. P.S. the marbling is unbelievable.
@@greghartley8869 they look incredible on screen and pretty much drool the whole time watching, I definitely want to buy one when the funds are in better shape and allow me to buy a steak or two
Guga, can you add a part in the video for those of us that only have 1 sous vide on how to best put these recipes that you have different items in to do properly? I assume we could do the short ribs then drop the temp down and leaving them in do the scallops along side?
Hey Guga! I hope you see this as I have an amazing idea you can do for the channel. I've watched you over the years and you've gotten so good at sous vide! I want you to capture the unknown again like in the past and a good way to do it is to use ingredients you've never used before. It'd be awesome to make a series on bizarre meats and how testing to perfection like boar, ostrich and camel. You can even try and do things like uncommon vegetables from other countries!
Made that Demi glacé sauce with Japanese style hamburger and rice. Was amazingly great. Definitely buy that Demi glacé mix! Tastes great with even ground beef! On short rib, it would be ridiculous
Down here in the south we call them potato cakes and people usually make them out of leftover mashed potatoes that are close to needing to be thrown out. Although there is really no way to fix them wrong.
Subtitles for every video: Salt, freshly ground black pepper. Do not throw this away. I know they do not look that good right now. Mau mau. That's amazing. Everybody.
Thank you so much for sharing! I made a dishwasher steak for my relatives. They were out of words)) I was out of words))) So great and easy! They asked if a bun or bread can be cooked Sous vide. I said I will ask))) Is it possible to cook bread or bun sous vide?
“Oh this sauce is gonna be relatively healthy!”
Guga: “a ‘good’ amount of butter”
Whole real fats like butter, olive oil, and avocados actually much healthier than carbs! If you don’t believe me watch the documentary fat fiction :)
you getting your nutrition facts from the 80s? Butter is one of the better fats you can use.
The problem is actually not the butter its that people in general has become very inactive. Animal based fats is the most healthy fat you can get :)
@@JungleScene I understand that food health and safety has been skewed by politicians but a stick of butter has never been healthy, but that doesn’t mean I won’t eat it
absolutely amazing looking thumbnail guga! your work is unmatched when it comes to cinematography on youtube
Can't compete with that...
You don't much!
Well put! 👍🏻
Alvin Zhou is the only one that I know comes close, but he cooks a very different kind of food.
@@SVEMauMau what are you even talking about Mau Mau?
Guga: I gonna stop talking, what you think Mao Mao?
Mao Mao: b e e f y, y o o c y, t e n d e r
Lollll 😂😂😂
Dear Guga and friends, thank you for the tasty distraction from all the craziness and turmoil that has been bombarding me on the news for the last few weeks.
Ageed!
Amen
Yes!
I turned off the news & social media recently, I'd suggest others do it, it'll ruin your mind 😁
I cant watch this guys video’s without eating something, even if im full ill go and grab something else, brings my appetite right back
Same... every time, watching a Guga video...
You should watch a guga video BEFORE you eat haha
factssss. i always put on his videos when I eat lunch
@@SH7SH7SH7 True... or I will get fat really quick :D
never fails. every time I gotta bust out the grill and go for it.
"Dad I got a girlfriend!"
Everyone : * Dissapointed *
Guga : I know she doesn't look good right now, But watch this! * grabs a flame thrower and proceeds to give her a crust *
Lol
9:00 I love how they simultaneously almost had the same reaction 🤣
I love it when guga gets excited after trying the food and talks he’s too precious
Mazel tov! Guga made some latkes! Next time try grating an onion in along with the potatoes. We always do that in my house and it adds a ton of extra flavor!
Nein
@@ishmael1555 Ja
This is true, however a little bit of allspice and a tiny amount of cumin can too. A sesame oil chili crisp is perfect to go on top
Me: This looks great and cheap I can make this
My wallet: yeah no
The equipment is more expensive than the food 😂
@@fn_flashy9101 I swear 😂
You could probably male the ribs in a crock pot or smoker and cook the scallops your preferred way if you lack a sous vide machine.
over here short ribs are Expensive and sadly so are scallops it looks lush
f i think so every video with short rib, eye round etc. but then i remember i live in germany and meat is fckn expensive so i cant even affort an eye round...
Wow we make something similar with potatoes in Romania , it's like a hash brown , we call it "toci", or "tocinei"
Good stuff
My favourite UA-cam channel by far! Brilliant work, thanks. Love your enthusiasm
I made these for my wife. They were fantastic!
I made far too much short rib for the scallops, so I took what remained and mixed in the special sauce. That, combined with a little leftover sauce from a local BBQ joint here, and these made some next-level pulled beef sandwiches!
Too sadAngel is grounded for neglecting the cast iron
guga turned him into ground beef :D :D
lmfao
I like Maumau's reactions better
Even before the incident he didn't deserve it.
really enjoy the reactions, i never thought about eating scallops but now i really want to try them.
OMMYYYYGAWWWDDD!!!!! You guys are awesome. You made my mouth water big time.
What’s worse than a lobster on your piano?
Crabs on your organ.
Dad joke notification squad here too...
@@TheSlavChef hello again ❤️
Feel free to go see my cooking channel if you like fancy food 🍽 and wine pairing 🍷❤️ Cheers and stay safe 😘
6:20 dudes reaction when Guga says short rib. His whole posture and energy changed.
DRY AGE WITH EASY CHEESE (AKA CHEESE WIZ IN A CAN)!!! 🧀
That would be wild.
NOOOOOOOOOO
Dry age with bone marrow
I let the Nutella one slide, but this is going TOO far lol!
@@Ville_Jay Not far enough I say!!!
Made the sauce, and made short ribs, but at 150 F for 36 hours. Also the potatoes. Potatoes needed some garlic or onions n, but were ok. The ribs and sauce were to DIE for! TY Guga!!
Looks really good Guga. As always, excellent job fella.👍🏼😊
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. ;)
Your such a good cook it’s unreal, love your channel man
Super nice food guga it looks amaziiiiingggg!!!!
Literaly my favorite UA-camr. I just subscribed. Not knowing I didn't have both channels
Uwielbiam Twoją kuchnie :-)
Po prostu KOCHAM :-)
Looks absolutely amazing! Good job Guga! This made my mouth watering :D
Hey guga, I've been feeling really suicidal as of lately but your videos have made me feel a bit better. thank you
Hang in there buddy. The end of the tunnel is near and we are all with you to help you get through this.
yea man dont do anything stupid, try making some sick steaks instead :)
Play this game called soul knight. Bro I was so addicted I sat down for like 6 hours, think I'm gonna have some deep vein thrombosis (idk wot it's called)
Yo, hang in there man, dream about stakes
Hang in there. Call 1-800-273-8255 for guidance. It’ll all be okay.
Guga that presentation of the food was absolutely amazing ... Made me hungry
Its interesting how you make the latkes using just 1 spoon of flower.
I usually do them 50:50 of potato and flower and I am adding grated onions for extra taste.
Love the new music btw. This looks amazing.
i usually do scallops at 55c(131f) and when you cut them, its literally like cutting butter! it still has a texture when you bite but its just soo good! however, to each his own! nice video, very tempting!
I have trust issues whenever Guga says “a little bit”
'' I put the sauce on top Mao-Mao! '' really had me laughing for some reason xD. It looks really good!
In Austria we say „Kartoffelpuffer“ and i think thats beautiful 😂
Yes true ösi here
@@oleehuuoli9932 yesss! Hahaha
In Germany we say Reibekuchen or at least in cologne idk about the rest
@@symn2301 german is too weird in General! Hahaha
@Reiner Unfug sondern? Auch Kartoffelpuffer?😂
* Sees Guga notification *
* Neuron activation *
lmao
Pavlov's subscriber
@@tass2001 who
As a child, I was never fond of seafood. Then when I lived in South Korea in 1985, I tasted scallops for the first time and I was HOOKED. I love most every kind of seafood now.
My daughter loves that guga guitar riff. She always does a super happy dance to it
Did my first ribeye souvi yesterday it my new thing Gaga thank you👍🏾🙏🏽
Hi, I have an idea for an experiment: three peaces of steak. First steak as you normally do as control steak (seasoned with salt, pepper and garlic powder, then sous vide and seared with flame thrower). Second piece, seasoned with pepper and garlic, sous vide, then salted before searing. Third steak just seasoned with garlic, then sous vide, salted, seared and last pepper.
The reasoning behind it is that the salt extracts a lot of the juices from the meat when it's in the sous vide process. All these juices are missing in the meat, so the flavour.
Then, the pepper is burned when you use the flame thrower, so I guess it could become bitter. When you vary the times when you season it, you can see if there is a difference and what's the best way!
Looks absolutely delicious!!
You need to have some sort of contest to win a day cooking with Guga! Love you videos and have already tried several of your creations to the delight of my family. Keep doing what you do Guga!
Wow, looks fabulous!
6:24 Moa Moa gets sooooo excited lol can’t blame him though!!!
Does the thumbnail pic , say "you dont much"?😂
Yea, first thing I noticed too... No need grammar to amazing food!
yiu dont need much
Secret tip, and I know it sounds weird but you have to try it! Soak your venison in root beer for 2-3 hours before cooking, then rinse off and pat dry before cooking. It removes all of the gamey flavour and smell. The root beer acts as a drawing agent the same way that milk does with wild poultry, it removes all the blood in the meat. It does not add any flavours to the meat either.
Manda um abraço pra Ibiá - MG :)
I hate it. I've eaten already and now I'm hungry again... THANKS A LOT.
(awesome recipe 🤯❤️)
Beautiful cut 😍
I fricken love this channel LOL. Even though watching the vids makes me hungry xD
You just had to make latkes.... mmmmm Latkes. In case you were unaware, Latkes are a traditional food for the Jewish holiday of Hanukkah. A few ideas for the latkes.. Rinse the potaoto shred several times before squeezing out the moisture... Grate onions in with the potatoes (1/4 cup per lb of potato) . Instead of flour use matzo meal (Matzo "breadcrumbs") and add after draining the water out of the potatoes (1/4 cup per lb of potato) .. If you cannot find it use crushed up Water Crackers (Let the mix sit for a few minutes before frying, the crumbs will take up some of the remaining moisture). Use generous amount of salt and very generous amount of white pepper. Now if you want to go totally traditional fry them in Schmaltz (Chicken fat rendered with onions)...
I would still be sold for a compilation of all your side dishes like Bacorn, Mashed Potatoes, Laktes and so on and so on ...
Love your vids Guga
Guga, not sure if it's worth mentioning, but in the description of the demi glace sauce, you forgot to mention the 3 Tbsp butter. Thanks for another great video, this was a great meal plan!
incredible video production, Guga
Now IM trying to get my salivary glands under control! Wish I could come down and eat with you guys!! 🇨🇦
My god man. I must make that sauce. Wait. I'm wrong. I have to make all of it. Great video.
Looks like it’ll be a mouthgasm episode just from the thumbnail
Shred a little onion in with your latkes honestly Binging With Babish does an amazing job showing off proper Latkes even if they're not traditional.
nice vid. it would be awesome if you could cook some giant sea sun fish. not the tuna looking one but the giant one that is mostly collagen.. as always great work
Guga those scallops looked awesome, love the channel would like to see you cook Japanese Otoro the wagyu of the sea it's fatty tuna
I am officially starving! 😂😂😂
Food guy has uploaded
Hey Guga!! I just received my first A5 Ribeye from Grand Western. I am excited and nervous to try cooking it. What episode of your should I follow for best success? Love the your channel!!
I want to try one and see how big of a difference it is in tenderness compared to a good filet, did you end up cooking it yet ?
@@charlie1832 Funny you would say that, My plan is to do a side by side like you mentioned. My concern is f-ing up a steak I spent $153 bucks on :) I am about a week away from giving it a try. Building up my nerves and doing a lot of research to feel somewhat confident. I'm not a novice to grilling, just want to be prepared. I'll keep you updated. Thanks for the reply. Any suggestions will be considered.
@@greghartley8869 idk how it would work with the A5 but maybe look into doing a reverse sear instead of just straight grilling it, or maybe depending on the size of the steak cut it in half and cook it 2 different ways and do that with the regular steak too
@@charlie1832 just watch Guga's episode from Feb. 13 2019 "How to cook the WORLD"S BEST BEEF" He cooked an A5 3 different ways. I think this is probable the direction I will take. I did buy more than 1, so I have backup. P.S. the marbling is unbelievable.
@@greghartley8869 they look incredible on screen and pretty much drool the whole time watching, I definitely want to buy one when the funds are in better shape and allow me to buy a steak or two
Heyguga I don’t like celery can use pickles or something instead?
The thumbnail is right on point Guga! There's no meat channel better than yours
1:22 did he say bag?! It is a Membrane! 😂
Its a bag
@@karsten2864 Spotted the Guga noob
@@moeshehadeh7260 You talk about dry aging bags
@@moeshehadeh7260 It is a bag! Karsten is right, you talk about the umai dry aging bags .🤦♂️
Guga, can you add a part in the video for those of us that only have 1 sous vide on how to best put these recipes that you have different items in to do properly? I assume we could do the short ribs then drop the temp down and leaving them in do the scallops along side?
Appreciate you making the Latkes!!
Hey guga! loved this video :D
Can you try waking wagyu biltong?
Those Potato thingys you made are called "Kartoffelpuffer" in germany and are a staple of the local cuisiny for obvious reasons :D
Try putting a bit of grated onion in the latke mix
Looks good guga!
What did you sprinkle on the scallops/short ribs and sauce for presentation?
Hey Guga, latkes are usually served with sour cream and apple sauce. The greasier the latke, the better. 👍
Hey Guga! I hope you see this as I have an amazing idea you can do for the channel. I've watched you over the years and you've gotten so good at sous vide! I want you to capture the unknown again like in the past and a good way to do it is to use ingredients you've never used before. It'd be awesome to make a series on bizarre meats and how testing to perfection like boar, ostrich and camel. You can even try and do things like uncommon vegetables from other countries!
Beautiful! 😋
Made that Demi glacé sauce with Japanese style hamburger and rice. Was amazingly great. Definitely buy that Demi glacé mix! Tastes great with even ground beef! On short rib, it would be ridiculous
0:03 "welcome back to soviet everything guys"
Thank you youtube subtitles
Down here in the south we call them potato cakes and people usually make them out of leftover mashed potatoes that are close to needing to be thrown out. Although there is really no way to fix them wrong.
Can you use your sear tourch on the Scallops??
Or strictly pan sear?
"it's fire" man do i love guga 😂😂
Never forget what it says in the thumbnail guys "You don't much for amazing food!" Words to live by...if only I know what I don't much of
For you latkes, try adding some applesauce and sour cream on top... delicious that way!
Latkes. lat-kes. :) serve with sour cream and applesauce, chives. also, grate some onion into the potatoes.
9:02 that simultaneous head lift
That must taste amazing!
Is it possible to do honey 🍋 dry age beef?
Making this tomorrow night. How many packets of the glace did you use? Thanks.
tip for the latke's: add one onion (white, yellow, or sweet) per 2 potatoes to the mix
Subtitles for every video: Salt, freshly ground black pepper. Do not throw this away. I know they do not look that good right now. Mau mau. That's amazing. Everybody.
for a person that has no access to a flame thrower or Grill (living in an apartment) what do you recommend to sear with?
I believe he recommends a heat gun for situations like yours.
Acabo de comer...y ya quiero comer 😂😂
the double head back at 9:02 lol
making me hungry in the middle of the night
We eat with our eyes too, so go ahead and make it pretty! Good taste is the cherry on top...
can you update the link for the Searzall Head you use.
Thank you so much for sharing! I made a dishwasher steak for my relatives. They were out of words)) I was out of words))) So great and easy!
They asked if a bun or bread can be cooked Sous vide. I said I will ask))) Is it possible to cook bread or bun sous vide?
Am trying to sleep
New sous vide video
My brain, what are you waiting for.
Subtitles: welcome back to soviet everything
Me: OUR surf n turf!
lol