Can SOUS VIDE make a $5 BEEF WELLINGTON better than Gordon Ramsay?
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- Опубліковано 28 сер 2024
- Making something amazing out of something cheap is where Sous Vide shines the most. Today I will try to turn an eye round to a beef wellington that will give chef Gordom Ramsay a run for it's money. This was all inspired after my subscribers challenged me to make something affordable delicious so here it is.
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HOW TO COOK CHEAP BEEF WELLINGTON SOUS VIDE
I cooked it for 24hrs @ 131°F / 55°C)
* Eye of Round by Grand Western Steaks
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#GordonRamsay #BeefWellington #SousVide
"5$?, YOU DONKEY!!!"
-Gordon
@@Luke_4044 go search yourself lah.
Eye of the round whole roast goes on sale a lot by me for 99 cents a pound so that whole roast he had would b like 9 bucks
@@Luke_4044 i know what you did there
😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂🤣🤣🤣🤣🤣🤣🤣🤣
You Killed me here 🤣🤣🤣
Listen bro, not to be that guy but
* $5? YOU DONKEY!
Ramsay : "touch of olive oil"
This guy : "a leedle beet of buddeh"
LMAO
@Cota you just made my day, thank you 😂
Binging With Babish: "A little bit of Kosher Salt."
@Cota correction: *Knorr* stock pot
Joshua weissmann: a teensie bit of b roll
Another episode of guga and his obsession with eye round lol
Miko0219 😂
Nice saga
Fine. More affordable than waygu.
Eue round is gross
And Umami powder
Guga: I cooked this for 24 hours
Also Guga: If you are looking for something that you can cook at any time for your family, this is the way to go
It's about price. Eye round is really affordable, while tenderloin is probably the most expensive cut of beef.
Also, You have a lot of work? Just set machine and go do your checklist.
Yeah and the sousvide machine
Hung Huynh I use my $100 sous vide circulator 6-10 times a month. It requires no effort. Put in baggie. Set temp and time. Go do something else.
That includes warming up food. Which I do another 6-10 times a month.
It is a no-brainer.
commenting after 2 years, but the thing is that you can cook it in advance and then freeze it.
I can't imagine Gordon tasting very good as a beef wellington, his fibers are too tough and stressed.
😂😂😂
You're reading the title wrong. "Better" compares Gordon Ramsay to Sous-Vide, not to Beef Wellington.
@@remnant24 it's a joke buddy
Vodkainum dam I thought I was dense.
That's why you need to sous vide him for 24hrs
$5 wow thats pretty cheap
guga: "requires sous vide machine"
me: looks at non existent wallet
its a joke, i know there r alternatives and diy ways to sous vide.
you can use a dub boiler
henry vo Sous vide machines go for on average $150, that’s 3 regular beef wellingtons. It’s an investment but in the long run you’re the winner, plus you can cook plenty of stuff in there with extreme precision so your food quality will always be consistent.
@@roads543 yeah, it's called saving up money.
Again,I don't think you know what being poor means. After rent, medicines, food, and gas, you end up with, like, a dollar of you're lucky. Get woke, richboy
Like hell, I wanna partake in hobbies and I don't have the money so im saving up. I need a new apartment, so I'm saving up. Bitching on the internet about how shitty your personal situation is on a video about making something cheaper just bc you can't afford the equipment depicted is complete bullshit.
Next up- wagyu beef Wellington
Then dry age 😋😋
Then dry aged wagyu beef wellington ... 😋😋😋
I want to see this
Dry age Australian A5 wagyu beef wellington
Too much fat. Will make Puff Pastry soggy
Im here so early, Gordon is screaming that it's still raww
D2agonSlayer Gaming what?
@@d2agonslayergaming366 What????
@@d2agonslayergaming366 tf you mean lol
It’s supposed to be rare or medium rare
winston sreve Gordon Ramsay joke
next blood test
doctor: ok let's say there is little blood in his butter
😂😂
😂😂😂😂
😂😂😂😂😂😂
😂😂😂😂😂😂😂😂
😂😂😂😂😂😂😂😂😂😂
Perfect timing! I'm researching how to make beef wellington now and yours is one of my favorite channels to grab ideas from!
Try RED river ranch Kent Roland beef welington your welcome
Gugas voice is exceptionally entertaining, his knowledge priceless, his attitude a joy.
Guga: make a beef wellington with $5 beef
Gordon Ramsay: *wtf is that*
It's RAAAAAAAW
ghastly
It's bland mush!
*LAMB SAUCE*
Jesus Christ!
This recipe deserves to go viral. You do this type of cooking brilliantly. Arguably the best use of eye of round I've seen. Wishing you and your family a Blessed Christmas. Blessings ChefMike.
Holy Hell, what an EXCELLENT Beef Wellington!
lmao nobody replied to this comment
IKR he was probably expecting everyone to know him
@@1millionsubswithnovidchall782 rip.
@@1millionsubswithnovidchall782 lol I'm dead
@@1millionsubswithnovidchall782 I know this was 8 months ago but he was just commenting on a vid just like everyone else
I think its time for a full on experiment with eye round. Wagyu, Dry age, prime, choice... try em' all lol. The science must be done for the benefit of the people of the world!
DJackson747 This.
Josh Hoehne When you eat a prime or Wagyu cut, you usually go out so it’s something like ribeye, picanha or New York strips. Eye round has no demand from those gradings so it might be impossible to find Wagyu eye round. However, you never underestimate Emilio.
Do more of these budget cooks. I absolutely love them
Agreed. The constant waygu fat grain a100 is great but it's just food porn that's largely not replicable.
This is something will actually do for my wife step by step! I also love these more practical vids
More budget cooks? Absolutely. But I think we've had enough eye round for a while.
Brian DeMille Absolutely!
Gordon: "You forgot olive oil"
Ayaan Jamal he actually forgot to put a crepe in between the beef and mushroom
@@ryguygaming0477 Except Gordon doesn't do that either.
Mike Bircher actually he does so
@@ryguygaming0477 Actually, I just watched his video to make sure, he doesn't.
Mike Bircher his recipe he posts is different than in his restaurant bud
I was the head Chef in two 3-Star Michelin restaurants. I've learned from this Chef
BillAlpine no you weren’t. That’s just unbelievable. What where the names of your restaurants
@@boarbot7829 I smell jealousy
@@lolman8902 do you seriously believe some random person on UA-cam saying he was a head chef in TWO 3-Star Michelin restaurants. If he was, we would've most likely known who he was.
I miss “Number B” and the legendary trio experiment experience. “Deeeeeeeelicious!!!”
1:52 Listen to this without no context lol
Mike James I was going to make the same comment 😂😂😂
Matthieu H. 😂😂😂😂 you have a point
Looked for this comment 😂
5:56
3:30 listen to the whistle when guga says mushrooms , had me folded in half with laughter
Haha I noticed that too
Herbert from Family Guy
3:32
Mark Fasey that is hilarious 😂😂⚰️⚰️⚰️
*Hey chriss wanna come over for some mushroom duxelle?*
Dude, I now make this for Christmas and Thanksgiving. I can actually afford to do it because of this recipe. You the man!
That machine cost a pretty penny though. Either that or use the poor man’s method….time babysitting it😵💫😵💫😵💫
@@pervertricojoe8970 Some do. I think I got lucky and got my Joule for under $100. Basically my crockpot at this point due to limited storage space at home.
I discovered your channel while being bored out of my mind whilst not sleeping. I have been sick (Covid-19) and sleep hasn't been easy with all of the coughing. I've taken the time to watch every video that you have produced for SVE and GUGA Foods. You and Uncle Roger have made the last 3 weeks bearable. I Love to cook and have tried a few of your recipes (I don't have a SV so I have been SV on my wood pellet smoker with a pot of water and the temp control thermostat placed in the water instead of sitting to the side like it is installed normally). Thank you!
Guga, made this tonight, Christmas Day, and it was AMAZING!!! Thank you for the idea and the step by step! Will definitely make again!
"The tighter, the better"
ಡ ͜ ʖ ಡ
Cursed image 😂
Very underrated
( ͡° ͜ʖ ͡°)
Evolved slightly worried about its power Leni face
When Maumau starts singing over the flavor.... You know you've struck gold.
is that his name? "maumau"? please tell me
@@g0nz310 Probably his name is Mauricio, and MauMau must be a nickname.
I got a masterclass ad before this
Really? Me too
Fusion SealX same
I like how Guga reacts, he looks like a shocked baby and its cute
Quite good, just finished eating. Slight change as I diced the mushrooms before during them into even better bombs, more surface to brown and no need to process. Thanks for the video
best part was getting Ramsay's Master Class ad right after watching...lol
I love how honest you are with ur food
Guga, I don't sous vide (yet?) but I watch and make most of what you do on your other channel Guga Foods. Your enthusiasm and joy are infectious and I like the way you do your semi-blind tastings with Maumau. He is good at describing the flavors and is almost as expressive as you are. Thank you for all your great work!
Gordon Ramsay ad before this and he literally says, “watch again.”
The day you stop posting content is the day the cows will take over the world.
Of the day he dies
You gotta blend the raw mushrooms, then fry it to remove maximum amount of moisture.
Guga, you always pick such great tunes for your videos. Thank you.
I love how everyone's aim is to beat Ramsay's wellington. I can't wait to try it some day.
It's his signature dish
4:40 i like how to the red wine formed the shape of mushroom
Ive just come back from the shops with a £13.00 joint of aged beef, all trimmed and shaped, just started its 24hr Sous Vide marathon!! Never made a welly before so i cannot wait for the finished article! Thank you for the inspiration.
Guga, you just amaze me with your genuinely creative ideas. When the video first started I didn’t expect much, but wow you proved me wrong. Cheers!
Just so ya know, I've watched this video countless times as I decided to use your recipe for Christmas dinner.
1:52 you aren’t the only one buddy
Made Cheap Wellington this weekend and ate like a millionaire on Easter Sunday. Thanks Guga.
That was an awesome experiment, thanks for sharing!
You just made Eye of round go up by 50cents 😂. Great video!
RORO roro In south Florida it’s about $3.00 a pound.
Ramsey would have a heart attack if he saw how cooked that meat is. lol
i see nothing wrong with it
I just did bottom round about a week ago, sous vide. 24 hours, 33 F - very good! I didn't think of doing a Wellington, but I made a great mustard/horseradish sauce with the drippings from the meat.
I can't watch this!!! Every time i watch your channel i spend 3 hours afterwards trying out something.... Loving the channel and content! Man, I'm so hungry now!
Instead of Sous Vide Everything, the channel is becoming Sous Vide eye round
Guga is like the Jesus of meat.
Turning water into wine and eye round into tenderloin! 😂😂😂
Man, look at some this gourmet stuff. Nice work Guga. This looks great!
One of the best videos yet! Love watching everything you guys do.
''the tighter.. the better'' leave the rest to your imagination
YouLikeMe? 1:53
( ͡° ͜ʖ ͡°)
👉 👉
Noice
Noice
As they say, younger is better
1:54 my dirty ass was thinking something else 🤣😂🤣
not the only one bro
Seen these rough cuts made tender with this method many times... But YOU nailed making it FLAVORFUL with your seasonings and browning techniques. WTG Chef! Thank you - I will employ this technique.
I love how you get excited every single time!
5:19 the next thing to do is make life a lot easier and I learnt that the hard way
1:52 close your eyes and hear what he says
I love how he emphasized the cheapness without being demeaning.👍🏾
Very well done, Guga. In Argentina Eye Round is a really expensive cut. Almost as expensive as Tenderloin.
Mushrooms
Guga: the dryer, the better
Me: dehydrates them
1:45 accuracy:100
I simply love this channel, and you know why? Because it's funny !
I thoroughly enjoy your videos and found this one is particularity excellent . thanks for the efforts
The beef is so well done, PETA wants to sue you
- Gordon 2019 🤣🤣
Chef Ramsay called. He will be sending his boys over.
HIDE.
We got enuff beef already. No more is needed
Seeing your happiness while tasting your food gives me happiness 😊😊😊
Wow that’s awesome!! Can you list the small food processor you used? Thanks again for another great video!
It's Gordon Ramsay, Mr Egg Wush. No ways this cost $5. Butter, Pastry, Parma Ham, Mushrooms, Beef, Electricity over 24 Hours, Water, Time.
it's just the meat lmao
Happy Holidays Guga.. did you ever try Seitan???
Congrats on 800k subscribers, Guga!
Would be interested to see you try making a basic shrimp cocktail. Figure you would be able to cook the shrimp to a perfect temperature.
Gordon reacting to this video: “WHERES THE FRIKIN LAMB SAUCE”
Me eating a sausage roll, pretending it's a wellington.
I got a masterclass ad before this video.
HE KNOWS!!!!
Amazing, thank you.
No one: How many knifes do you need?
Guga: Yes
knivesssssss
8:18
Guga - Who is Gordom Ramsay?
Love your channel. Love the food and experiments you make. Worried about your health though when I watch old clips and compare with new ones..
Thanks for the video! Great job! If you are put off by it not being pink or red in the center, then perhaps you could trim and season the beef with salt, pepper and some pink curing salt (Prague Powder) about two days prior to putting it in your sous vide cooker. It will be red like pastrami.
Guga : "the tighter the better" 😉
5:56
Added a lil bit of butter😂 every step
Man I'm making this today, wow, I'm salivating.
I actually learned a lot about making a sauce, I thought I was here for the wellington! Thank you brother!
"Better then gordon Ramsay" do you wish to awaken the god of death?
Gordom Ramsay...
Who is he? Gordon Ramsay's illegitimate twin?
This man made a whole Wellington just to show what happens if you don’t trim fat. What a man.
Do you think that putting the duxelle back into the pan to drive off the excess moisture and intensify the umami flavour of the mushrooms rather than losing that flavour into the tissue paper would have improved this?
5:13 Guga, that'd gravy
Guga: *says 5$*
Also Guga: *introduces Parma ham*
Great video. Your a fantastic chef.
Definitely, two thumbs up!
"The tighter the better"
If you know you know ;)
This has to me more the 5$ you used like 5$ worth of butter
It's just the meat
This channel should have a Billion subscribers 👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻
Good job dude. I don’t have a Sous Vide , but this looks and sounds so good
They say “Tender” like 100 times
Only the real notification squad saw the title as “Gordom Ramsey”
After getting some experience with tough cuts, I would say that 24h for an eyeround at 55c is on the low side. I would do 48h.
Your camera shots are beautiful! Nicely done, Guga and crew!