Well as a Greek, I wouldn't call oregano "msg". Its not a flavor enhancer like salt, its herbs. Fresh oregano is too weak, but the dried is powerful. It needs very little. With beef I don't think its the best pair, its better for me at least for pork in charcoal, with lemon. Nothing like beef. With beef you get more tender and milky, buttery flavour, with pork, more aromatic, sour, salty one. Better for salads, seafood, you get the point, anti-milky.
Hi Guga! About oregano here are some very popular ways us Greeks use it: 1)With pork chops and pork pancettas, grilled. We grill them only with salt and after they are ready we put on top of them dried oregano and squeeze lemon. This is the most basic way to eat grilled pork. 2) We put oregano over tomato salads and the typical Greek salad. Dried usually but you can put fresh too. Also but oregano and olive oil on a piece of feta cheese. 3) About beef steaks, again we might put dried oregano after it is grilled but many don't do this. 4) If you are making homemade beef patties, then plenty of oregano is a must in the mixture of the patties. 5) When baking/grilling lamb pieces or even a whole lamb on the spit, we season it with salt-pepper-oregano and olive oil. In small quantities we put oregano in various other recipes such as lentil soups, baked potatoes, dishes that use tomatoes, etc.
As a greek person, oregano (and a squeeze of lemon) really shines when used to season pork meat (preferably in charcoal). We always go for dried oregano when using it to season meats, and put it near the end so it doesn't burn. If you wanna use the fresh herb, you can try making an oregano flavored EVO and work with that.
@Guga , I love what you do and you have been my inspiration since your very first video. Constructive feedback: 1. Dry oregano goes to the salad. While you drizzle, crush it between your thump and index finger. Add a little more olive oil please 🙏 2. Don't burn oregano, it gets bitter. Alternatively use A) Dry oregano to finsh B) Oregano infused olive oil to finish C) Oregano compound butter to finish. As a greek chef, my contribution to you: - Dry oregano to salads. - Fresh oregano to tomato sauce - Thyme and rosmarin to lamb - Summer savory (Satureja hortensis) to pork chops especially the fatty parts like neck. Only to finish. Keep on 💪
As a Greek I'm glad you tried this experiment. But I have a few thoughts to share that you might want to consider if you try it again. A big direct flame like that of the blowtorch might actually burn the oregano and introduce a bitter flavor, so in case you want to use something like that, you may want to add the oregano at the end. Also you were too stingy with the olive oil in the salad. The best part of χωριάτικη (folk) salad is dipping sourdough bread in it at the end. So next time add more oil and serve it in a bowl. Oregano on fries is fire too!
@@videostash413 You are just ignorant. I am the national minister of oregano affairs of the Hellenic republic. Our ministry's job is to examine the best way of growing, using and exporting oregano. Our oregano economy was doing great but after your comment informing people that there are more sources of oregano, our farmers have been losing their jobs or even worse switching their production to thyme and rosemary. I ask you to take it back unless you want innocent hard working oregano farmers to lose their livelihood. Oregano exports are 87% percent of the national GDP and we can't afford to lose it.
@@papapritsos think how butt hurt @videostash413 is to repat the same comment on every other comment that starts "As a Greek" must be jelous that many Greeks like us use it daily in our foods over that its available anywhere else.
Greek here, and actually owner of a grill restaurant. The reason Greek (and in general) Mediterranean food tastes really good is quite deeper than that. 1) We mostly use local meat, and we mostly, eat pork steak. 2) We mostly grill them using local charcoal which really brings up the flavor. 3) We use olive oil where needed. Local oil that is produced mostly by ourselves. My faimily for example produces more than 1 ton of oil per year. Especially when frying potatoes it's night and day different. 4) When using oregano in meat, some people like to add it as a seasoning BEFORE they cook it. Personally I use a tiny bit of it, AFTER the meat has been cooked. In my opinion it's far better. 5) Last but not least, having seen multiple videos of foreign cooks and UA-camrs, and having eaten both abroad, and locally meat that is imported from abroad, there is not comparison. Locally grown livestock are miles tastier. Although they aren't as strong as imported meat. As for chicken, there is such a big difference I'm not even sure it's chicken you are eating. 😅 So to conclude, it all comes down to actually producing your own food. When the potatoes, the tomatoes, the oil, the oregano, the cheese (we use feta or white cheese as many call it) and livestock are actually all from your backyard, they just taste different. 😊
Funny the only person who agrees wholeheartedly is another Greek ! Παρ' όλα αυτά , δε νομίζω ότι όλοι δίνουν τόσο λίγη σημασία στη προέλευση της πρώτης ύλης , απλά απευθύνεσαι σε λάθος κοινό ! Γι αυτό μας ρήμαξαν την αγροτική παραγωγή , οι εισαγωγείς θα τά'τρωγαν μόνοι τους αν τα δικά μας αφθονούσαν όπως πριν λίγα χρόνια
In Greece we use oregano at the very end of the cooking because it can burn easily and then it becomes bitter. Also I don't understand why people think Greeks eat tahini, hummus or falafel. I mean we do from time to time but it's middle eastern food.
The rule on fresh herbs vs dried herbs - if a recipe calls for dried herbs, double that amount if using fresh. The reverse is true: if the recipe calls for fresh, use only half that amount if using dried.
Except if you are NOT cooking it, dried herbs when not cooked have very little flavour and fresh ones have a lot. The cooking process leeches a lot of flavour from fresh.
Where I work we do 3x times. 1 Tbl fresh = 1 tsp dried. But we only use dried when the fresh would burn from cook times, like breakfast potatoes. Or when we don't have enough fresh for soups, throw in dry, but we also bundle the fresh herbs and remove them. The dried stay in unless you fine mesh strain. I work banquets at a high end resort, so we aren't measuring by spoons, 3 cups = 1 cup.
@@DeathCrunch Water content. Fresh is best for finishing, but cooking fresh ruins it. Makes it bitter. But if you dry them it concentrates the flavor and is great for marinates or long cooks. I hang fresh herbs in my pantry and grind them with a coffee bean grinder when they are dry. You can also make your own onion and garlic powder by putting the skins in a low oven.
Most spice herbs are in the mint family : peppermint, spearmint, mint, horse mint, basil, Thai basil, holy basil, thyme, oregano, marjoram, rosemary, balm, lemon balm, hyssop, etc. ... Sage is in a different herb family.
As someone originally from the Middle East, I can tell you that we never eat falafel without fries and bread. In fact, 99 percent of the time, it’s served as a sandwich.. u missing the whole point of the falafel....Try it as a sandwich with plenty of fries, fresh tomato, and lots of sauce in a pita bread. You’ll experience the real taste of falafel.
@@sumyunggui8750 All of them. As a swede with no connection to the middle east at all other than a lot of immigrants having kebab places here I can assure you that almost any sauce you can get in those places is a hit with falafel and fries. The strong red one, the galicy white one, the hummus, the aioli, and a bunch of other ones. The more sauces you get, the more dip you have for your fries too. :)
Here in lebanon a falafel sandwich usually consists lebanese pita bread, the falafel, tahine, pickles. As a bonus some places also give peppers (not put in the sandwich).@@sumyunggui8750
as a Greek chef i can tell you that it is even better when the oregano is either directly cooked in the fire without the sous vide process or while the steak is still warm, sprinkle dry oregano the last moment! try it
We don't get good beef steakes like this in Greece, but the Greek way to grill pork steaks/ribs, lamp/sheep/goat ribs etc is this: Season with salt only (pepper is ok too), when it's out of the grill sprinkle with a lot of fresh lemon juice and add dried oregano. That's the way to go
As a Greek I told you this. Never put oregano at begging of cooking only when a steak is ready because oregano will be bitter. And you don't need to much. Just a little bit. Also if you have a Greek salad you need to put dry oregano on the top.
@@greygxd ok so noodles, soy sauce, raw salmon, wasabi as as relevant in Japan as they are in Colombia. But no, this time is different. Japan is a honoured underrated country, not like us the Greeks, the freaks. Who gives a f about Greece
You only need a very small amount of vitamin C to prevent scurvy. Even if your only source of vitamin C was french fries dipped in ketchup, you wouldn't get scurvy (although you'd likely have other problems).
It is very interesting for the recipes of meat roasting of a Greek dish and support for your researching related to Greek food recipes thank you and I like your video❤❤
We always use oregano in Greece, usually fresh but its tricky, for better results you put it near the end of the end or after the cooking or else can give a sour taste..mixed with olive oil and sometimes lemon 😊
Oregano and thyme originated from Greece and there are many different types of both herbs. There actually a type of oregano that also has thyme notes, or a thyme type that has lemon notes. When in Greece stop by at a herb shop and ask for Steak herbs. There’s a whole new world there of unbelievable seasonings
Let me introduce you to a trick we use here in Lakonia Greece and not even many Greeks know it. You can consume fresh oregano as well. Boil the fresh oregano for 5-8 min until the bitterness goes away , put it on a big tray to remove the moisture for a couple of hours and you can freeze it afterwards for later use. Use it in the oven with meat/potatoes etc as a base or a layer on top and it will blow your mind. (Use as much as you like). It tastes really differently from dried oregano , like nothing you ever tasted before. You will love it!!
Thank you Guga. Now I know what to do with the big batch of Tzatziki that I made today (it was for a lunch with friends where we had oysters, snails, bruschetta and fried sardines with tzatziki. I'm gonna make falafel!
if you liked the supermarket oregano wait till you get your hands on wild handpicked and then dried oregano from the mountains of Crete.... This is THE BEST
Anytime I make a beef stew or vegetable beef soup I always add oregano. Blew my mind how good it was when I first discovered it! I ALWAYS stick to Frontier brand because they don’t irradiate or fresh if possible.
Hey guga, was curious if you would be up for trying to sous vide some venison steaks (white tail deer), givin how much hunting takes place this time of year i feel a few vids in the venison theme would be great, Cheers!!!
We use oregano with salt to salads, meats, pitas etc. Some cannot eat pepper, but everyone can eat oregano. We always use dried oregano, you should rub it between your fingers before adding it to your food, it releases flavour and aroma. You can store dried oregano for many months
Well done Guga! Try thyme next time. Probably works better on beef. When you want to try oregano again then use it on pork 1 min before it comes off the heat
My favorite way to prepare a steak is to marinate it in the following mixture for several hours or up to overnight. Even the kids love it. 1/3 cup soy sauce 1/4 cup lemon juice 1/2 cup olive oil 1/4 cup Worcestershire sauce 2 teaspoons minced garlic 1 tablespoon Italian seasoning 1 teaspoon black pepper 1/2 teaspoon salt 1/2 teaspoon onion powder
When I cooked for my parents, my mom couldn't take garlic. So for steaks, I would use salt, pepper, a light dusting of paprika and one other herb that I would change up. Usually coriander but sometimes Rosemary or thyme or you guessed.oregano. it worked well. I also recently on a whim made some chip dip with sour cream, balsamic, granulated garlic, and oregano (and of course a little salt and pepper). It came out pretty amazing.
I wanna ask, because I not really know the reason behind it. But why do you prefer flamethrower on sous vide steak instead of charcoal?? Is it because the taste better with flamethrower?
I use thyme. I highly recommend it. A few crushed hazelnuts on top when serving. What is missing in gugas videos is some wine. Red meat without wine is sacrilege ! With the steaks we have sweet potatoes and spinach with garlic&fresh ginger. Formidable !
Is there a reason you do your steaks at 135F or is it just personal preference? I'm trying to get better at sous vide. Is it a texture thing? Is it the render the fat? I do 125-128F for 2 hours most steaks personally, t-bone I do 123F. But I also cook a blue steak sometimes at work, I like rare steaks. Medium for me is pushing overcooked.
Side dish suggestions. Falafel made me think of ta'ameya or Egyptian falafel. Its made with fava beans and its delicious. While we're talking Egypt, I'd suggest koshari. I'm not Egyptian btw. 😅
Cavendar's is great - a little extra oregano doesn't hurt, either. When I'm using a Greek profile on beef, I like to cube the steak and do it as a kebab or on a pita for a cheat day. Lemon juice is a great acidic replacement for the vinegar on the salad as well - and I'd also add garlic salt and black pepper.
Aren't they both authentic, and just different sauces? I know the one he made is really common in turkey more than Greece, but still in both countries of course. What an amazing food region
@ I’ve only ever seen tzatziki in American gyros shops but I could be mistaken. I was raised on tahini and ate a lot of Greek cuisine so I got excited lol
@@narfenmeyer I live in Greece and let me tell you, Tzatziki is used everywhere. Unlike that Tahini based sauce he used, that no one uses in their food in greece xd
@narfenmeyer when I was in Greece the classic tzaziki was everywhere. I've actually only found this tahini, garlic, lemon sauce recently; great for kebabs!
First of all, you should use dried oregano in the salad, then it's a traditional Greek salad. Now, for the stake, you should squeeze a little fresh lemon juice at the end. It goes perfect with the dried oregano and it is the classic way of serving stake in Greece. It's really worth it!
I found your channel last night on Snapchat and loved it I'm not sure if or how you take suggestions but I was wandering if you'd mind making a few different types of steak like blue medium rare medium well or well done I personally like well done any red gives me paranoia but your food looks amazing and I think I'm gonna try make the orange beef it looked and sounded great
Guga you need to combine water ageing with the koji rice and ginger tenderizing experiments during one water aging and one after with sous vide all together on eye round steaks I need to know also this is just a baseline for tenderizing eye round I’ve thought of based off what you have been doing but feel free to add more as a second experiment I really want and need to know you and your team’s thoughts on this experiment idea for eye round and how it compares to various filet grades up to maybe Australian wagyu
My advice as Greek.. whenever you add dried oregano on meat..after cooking splash some fresh lemon juice on top..completely different experience..additionally if oregano is overcooked it creates a bitter aftertaste
Need to try sonny hurrel aka "that dude can cook" rosemary salt on steaks!!!!! It's incredible but you probably already tried it... I know you did a cook off with him before
Well as a Greek, I wouldn't call oregano "msg". Its not a flavor enhancer like salt, its herbs. Fresh oregano is too weak, but the dried is powerful. It needs very little. With beef I don't think its the best pair, its better for me at least for pork in charcoal, with lemon. Nothing like beef. With beef you get more tender and milky, buttery flavour, with pork, more aromatic, sour, salty one. Better for salads, seafood, you get the point, anti-milky.
He knows that people automatically click if they see MSG. The term is quickly losing all meaning on his channels.
@jasonpettis4691 Guga subscribes to Uncle Roger, so MSG just means Makes Shit Good
Yeah, you've got to try it on pork in a marinade with olive oil, it's a whole different story
Well as a non-Greek I can tell you we have oregano all over the world, so people like me are just as much an authority as people like you.
Ευχαριστώ αδελφέ ωραία τα είπες
Hi Guga! About oregano here are some very popular ways us Greeks use it: 1)With pork chops and pork pancettas, grilled. We grill them only with salt and after they are ready we put on top of them dried oregano and squeeze lemon. This is the most basic way to eat grilled pork. 2) We put oregano over tomato salads and the typical Greek salad. Dried usually but you can put fresh too. Also but oregano and olive oil on a piece of feta cheese. 3) About beef steaks, again we might put dried oregano after it is grilled but many don't do this. 4) If you are making homemade beef patties, then plenty of oregano is a must in the mixture of the patties. 5) When baking/grilling lamb pieces or even a whole lamb on the spit, we season it with salt-pepper-oregano and olive oil. In small quantities we put oregano in various other recipes such as lentil soups, baked potatoes, dishes that use tomatoes, etc.
love oregano on a chunk of feta. also love caper leaves. they're incredible.
As a greek person, oregano (and a squeeze of lemon) really shines when used to season pork meat (preferably in charcoal). We always go for dried oregano when using it to season meats, and put it near the end so it doesn't burn. If you wanna use the fresh herb, you can try making an oregano flavored EVO and work with that.
@Guga , I love what you do and you have been my inspiration since your very first video.
Constructive feedback:
1. Dry oregano goes to the salad. While you drizzle, crush it between your thump and index finger. Add a little more olive oil please 🙏
2. Don't burn oregano, it gets bitter. Alternatively use
A) Dry oregano to finsh
B) Oregano infused olive oil to finish
C) Oregano compound butter to finish.
As a greek chef, my contribution to you:
- Dry oregano to salads.
- Fresh oregano to tomato sauce
- Thyme and rosmarin to lamb
- Summer savory (Satureja hortensis) to pork chops especially the fatty parts like neck. Only to finish.
Keep on 💪
Summer savory, I will try this. Thanks!
Angel has yet to be dry aged, Guga.
He'll come out 95% lean & 5% fat😂😂
😂
@@DesiVeer010 0% grass fed
Got to give him that Wagyu cow diet first for a couple of months to get his intermuscular fat up.
As a Greek I'm glad you tried this experiment. But I have a few thoughts to share that you might want to consider if you try it again. A big direct flame like that of the blowtorch might actually burn the oregano and introduce a bitter flavor, so in case you want to use something like that, you may want to add the oregano at the end. Also you were too stingy with the olive oil in the salad. The best part of χωριάτικη (folk) salad is dipping sourdough bread in it at the end. So next time add more oil and serve it in a bowl. Oregano on fries is fire too!
As a non-Greek I can tell you we have oregano all over the world, so people like me are just as much an authority as people like you.
@@videostash413 imagine being upset that you are not greek
Imagine IPA beer is hoppy and bitter
@@videostash413 You are just ignorant. I am the national minister of oregano affairs of the Hellenic republic. Our ministry's job is to examine the best way of growing, using and exporting oregano. Our oregano economy was doing great but after your comment informing people that there are more sources of oregano, our farmers have been losing their jobs or even worse switching their production to thyme and rosemary. I ask you to take it back unless you want innocent hard working oregano farmers to lose their livelihood. Oregano exports are 87% percent of the national GDP and we can't afford to lose it.
@@papapritsos think how butt hurt @videostash413 is to repat the same comment on every other comment that starts "As a Greek" must be jelous that many Greeks like us use it daily in our foods over that its available anywhere else.
Greek here, and actually owner of a grill restaurant.
The reason Greek (and in general) Mediterranean food tastes really good is quite deeper than that.
1) We mostly use local meat, and we mostly, eat pork steak.
2) We mostly grill them using local charcoal which really brings up the flavor.
3) We use olive oil where needed. Local oil that is produced mostly by ourselves. My faimily for example produces more than 1 ton of oil per year.
Especially when frying potatoes it's night and day different.
4) When using oregano in meat, some people like to add it as a seasoning BEFORE they cook it. Personally I use a tiny bit of it, AFTER the meat has been cooked. In my opinion it's far better.
5) Last but not least, having seen multiple videos of foreign cooks and UA-camrs, and having eaten both abroad, and locally meat that is imported from abroad, there is not comparison. Locally grown livestock are miles tastier. Although they aren't as strong as imported meat.
As for chicken, there is such a big difference I'm not even sure it's chicken you are eating. 😅
So to conclude, it all comes down to actually producing your own food.
When the potatoes, the tomatoes, the oil, the oregano, the cheese (we use feta or white cheese as many call it) and livestock are actually all from your backyard, they just taste different. 😊
Funny the only person who agrees wholeheartedly is another Greek ! Παρ' όλα αυτά , δε νομίζω ότι όλοι δίνουν τόσο λίγη σημασία στη προέλευση της πρώτης ύλης , απλά απευθύνεσαι σε λάθος κοινό ! Γι αυτό μας ρήμαξαν την αγροτική παραγωγή , οι εισαγωγείς θα τά'τρωγαν μόνοι τους αν τα δικά μας αφθονούσαν όπως πριν λίγα χρόνια
In Greece we use oregano at the very end of the cooking because it can burn easily and then it becomes bitter.
Also I don't understand why people think Greeks eat tahini, hummus or falafel. I mean we do from time to time but it's middle eastern food.
Agreed. We eat wholewheat tahini in breakfast with honey.
The rule on fresh herbs vs dried herbs - if a recipe calls for dried herbs, double that amount if using fresh. The reverse is true: if the recipe calls for fresh, use only half that amount if using dried.
Except if you are NOT cooking it, dried herbs when not cooked have very little flavour and fresh ones have a lot. The cooking process leeches a lot of flavour from fresh.
Except for basil and parsley, never use the dried version of those.
Where I work we do 3x times. 1 Tbl fresh = 1 tsp dried. But we only use dried when the fresh would burn from cook times, like breakfast potatoes. Or when we don't have enough fresh for soups, throw in dry, but we also bundle the fresh herbs and remove them. The dried stay in unless you fine mesh strain.
I work banquets at a high end resort, so we aren't measuring by spoons, 3 cups = 1 cup.
Thats insane. The fresh stuff has more flavour, why would yoy use more of it.
@@DeathCrunch Water content. Fresh is best for finishing, but cooking fresh ruins it. Makes it bitter.
But if you dry them it concentrates the flavor and is great for marinates or long cooks. I hang fresh herbs in my pantry and grind them with a coffee bean grinder when they are dry. You can also make your own onion and garlic powder by putting the skins in a low oven.
Most spice herbs are in the mint family : peppermint, spearmint, mint, horse mint, basil, Thai basil, holy basil, thyme, oregano, marjoram, rosemary, balm, lemon balm, hyssop, etc. ... Sage is in a different herb family.
Mexican oregano is in the verbena family but shares some flavor chemicals with oregano, so the flavor is similar to a degree to oregano’s.
They all belong to the Lamiaceae family (as does sage).
Other well known herbs and spice belong to the Umbelliferae (like dill fe.).
@@wolfgangkranek376nowadays that family is usually called Apiaceae
@@athmaid I'm too old for this fancy new stuff. 😉
9:01 Yay, Leo ate an olive. Good for him.
Love your content guga thanks for all the effort making it all
As someone originally from the Middle East, I can tell you that we never eat falafel without fries and bread. In fact, 99 percent of the time, it’s served as a sandwich.. u missing the whole point of the falafel....Try it as a sandwich with plenty of fries, fresh tomato, and lots of sauce in a pita bread. You’ll experience the real taste of falafel.
amen!!!!!
What sauces would you recommend with it?
@@sumyunggui8750 All of them. As a swede with no connection to the middle east at all other than a lot of immigrants having kebab places here I can assure you that almost any sauce you can get in those places is a hit with falafel and fries. The strong red one, the galicy white one, the hummus, the aioli, and a bunch of other ones. The more sauces you get, the more dip you have for your fries too. :)
Here in lebanon a falafel sandwich usually consists lebanese pita bread, the falafel, tahine, pickles. As a bonus some places also give peppers (not put in the sandwich).@@sumyunggui8750
@@sumyunggui8750 The ultimate combo is Tahini, Hummus, Amba (a fermented mango sauce), and Schug (a spicy sauce).
Gugas first vegan side dish! there's a glitch in the matrix
Vegetarian but oh so close to being vegan. The feta cheese haha but yes it felt weird not seeing him add steak as a topping or something
Also yogurt
as a Greek chef i can tell you that it is even better when the oregano is either directly cooked in the fire without the sous vide process or while the steak is still warm, sprinkle dry oregano the last moment! try it
I can see the future Guga title:
WATER, "God's MSG", so amaaaazzzing guys!
We don't get good beef steakes like this in Greece, but the Greek way to grill pork steaks/ribs, lamp/sheep/goat ribs etc is this: Season with salt only (pepper is ok too), when it's out of the grill sprinkle with a lot of fresh lemon juice and add dried oregano. That's the way to go
Πες τα αδερφέ γιατί εδώ μας χαντακωνουν
Dried oregano is a incredible seasoning with a woodfire cooking method. Particularly with sea salt, half sharp paprika, & ground chipotle pepper.
As a Greek I told you this.
Never put oregano at begging of cooking only when a steak is ready because oregano will be bitter.
And you don't need to much.
Just a little bit.
Also if you have a Greek salad you need to put dry oregano on the top.
As a non-Greek I can tell you we have oregano all over the world, so people like me are just as much an authority as people like you.
@@videostash413Man why be so butthurt?
@@dimmersthegreat2338 i mean he aint wrong
@@greygxd ok so noodles, soy sauce, raw salmon, wasabi as as relevant in Japan as they are in Colombia. But no, this time is different. Japan is a honoured underrated country, not like us the Greeks, the freaks. Who gives a f about Greece
We need to start more sentences with “as a Greek I told you this.” 😂
As a greek we indeed use oregano but mostly pork(pancetta) and French fries
There is now way that Angel doesn’t have scurvy at this point
Hi! True story: carnivores dont get scurvy.
Considering his mom tried to turn him vegan, I can't blame him. You can't force people to change in a snap
IDK, I was around 30 yo when I started eating vegetables, and I turned out pretty well
You only need a very small amount of vitamin C to prevent scurvy. Even if your only source of vitamin C was french fries dipped in ketchup, you wouldn't get scurvy (although you'd likely have other problems).
@@pdk213 Ik. its just a joke.
I've used oregano on many dishes I cook, including steaks occasionally. Love the flavor it gives, happy to see Guga give it a try :)
It is very interesting for the recipes of meat roasting of a Greek dish and support for your researching related to Greek food recipes thank you and I like your video❤❤
I love that Greek salad!! One of my favorite easy salads
I kinda hate them for bashing that beautiful side dish
Day 19 of asking guga to dry age steaks in rendand paste
We always use oregano in Greece, usually fresh but its tricky, for better results you put it near the end of the end or after the cooking or else can give a sour taste..mixed with olive oil and sometimes lemon 😊
This will go down as the healthiest meal Guga has ever made on camera.
always throwing seed oils into everything
Oregano and thyme originated from Greece and there are many different types of both herbs. There actually a type of oregano that also has thyme notes, or a thyme type that has lemon notes. When in Greece stop by at a herb shop and ask for Steak herbs. There’s a whole new world there of unbelievable seasonings
Try combo of equal portion: dry oregano, savory (another Greek oregano used in the KFC spice mix), fresh or dry thyme and fresh rosemary
Let me introduce you to a trick we use here in Lakonia Greece and not even many Greeks know it. You can consume fresh oregano as well. Boil the fresh oregano for 5-8 min until the bitterness goes away , put it on a big tray to remove the moisture for a couple of hours and you can freeze it afterwards for later use. Use it in the oven with meat/potatoes etc as a base or a layer on top and it will blow your mind. (Use as much as you like). It tastes really differently from dried oregano , like nothing you ever tasted before. You will love it!!
I've used oregano with steaks before, and it does make it taste good!
That music..3:55.. hell yeah brother! Some good ol cleetus mcfarland vibes.
Thank you Guga. Now I know what to do with the big batch of Tzatziki that I made today (it was for a lunch with friends where we had oysters, snails, bruschetta and fried sardines with tzatziki. I'm gonna make falafel!
8:33 in Italy we call it "ORIGANO"
I love the way you cook your steaks but, oh man, this salad looks also so good!
if you liked the supermarket oregano wait till you get your hands on wild handpicked and then dried oregano from the mountains of Crete.... This is THE BEST
“First of all damn” lol 😂
Anytime I make a beef stew or vegetable beef soup I always add oregano. Blew my mind how good it was when I first discovered it! I ALWAYS stick to Frontier brand because they don’t irradiate or fresh if possible.
Oregano is also great with scrambled eggs. And as all the Greeks (myself included) have already said. Is a must with grilled pork (pancetta)!!!
I always use ground dry oregano in my steaks and it’s awesome… try it in burgers exactly like the garlic, gives a great taste
Hey guga, was curious if you would be up for trying to sous vide some venison steaks (white tail deer), givin how much hunting takes place this time of year i feel a few vids in the venison theme would be great, Cheers!!!
We use oregano with salt to salads, meats, pitas etc. Some cannot eat pepper, but everyone can eat oregano. We always use dried oregano, you should rub it between your fingers before adding it to your food, it releases flavour and aroma. You can store dried oregano for many months
Well done Guga! Try thyme next time. Probably works better on beef. When you want to try oregano again then use it on pork 1 min before it comes off the heat
Been using oregano for meats and especially steak for a long while. I love it.
I think you should try dry brining with dried and fresh oregano. Dicing up the fresh oregano. That would be an interesting spin on this experiment.
My favorite way to prepare a steak is to marinate it in the following mixture for several hours or up to overnight. Even the kids love it.
1/3 cup soy sauce
1/4 cup lemon juice
1/2 cup olive oil
1/4 cup Worcestershire sauce
2 teaspoons minced garlic
1 tablespoon Italian seasoning
1 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon onion powder
Try sumac next. It's a purple spice. It's strong like oregano and you don't need to taste a lot. You'll love it
When I cooked for my parents, my mom couldn't take garlic. So for steaks, I would use salt, pepper, a light dusting of paprika and one other herb that I would change up. Usually coriander but sometimes Rosemary or thyme or you guessed.oregano. it worked well. I also recently on a whim made some chip dip with sour cream, balsamic, granulated garlic, and oregano (and of course a little salt and pepper). It came out pretty amazing.
Congrats to Leo on proposing! Seen at the miami heat game
I wanna ask, because I not really know the reason behind it. But why do you prefer flamethrower on sous vide steak instead of charcoal?? Is it because the taste better with flamethrower?
You should do a head to head comparison between all your BEST tasting experiments.
You’re welcome Angel & Leo 😂
If you are going to go with Oregano, you might as well add Thyme and Rosemary, to basically get "Italian Seasoning".
Yes, but this was more Greek style! As it implies on the title. We use oregano in a lot of our dishes, without thyme and rosemary.
I use thyme. I highly recommend it. A few crushed hazelnuts on top when serving. What is missing in gugas videos is some wine. Red meat without wine is sacrilege ! With the steaks we have sweet potatoes and spinach with garlic&fresh ginger. Formidable !
In pork oregano with lemon is the way to go. In beef and lamb it's thyme
In the Mediterranean (greek) salad known as villager's salad (χωριάτικη) you need to add oregano as well
Ah, I love falafel. You got me craving some I might order doner kebab tomorrow night with a side of falafel
Is there a reason you do your steaks at 135F or is it just personal preference? I'm trying to get better at sous vide. Is it a texture thing? Is it the render the fat?
I do 125-128F for 2 hours most steaks personally, t-bone I do 123F. But I also cook a blue steak sometimes at work, I like rare steaks. Medium for me is pushing overcooked.
I put oregano on everything. Love it. My favorite is on top of eggs
Side dish suggestions. Falafel made me think of ta'ameya or Egyptian falafel. Its made with fava beans and its delicious. While we're talking Egypt, I'd suggest koshari.
I'm not Egyptian btw. 😅
It is classic in Greece and Turkiye. Great spice for meat.
Cavendar's is great - a little extra oregano doesn't hurt, either. When I'm using a Greek profile on beef, I like to cube the steak and do it as a kebab or on a pita for a cheat day. Lemon juice is a great acidic replacement for the vinegar on the salad as well - and I'd also add garlic salt and black pepper.
Looks so good either way.
Sous vide tzatziki!!
Props to Guga making a tahini based sauce instead of the American tzatziki way to be authentic!
Aren't they both authentic, and just different sauces? I know the one he made is really common in turkey more than Greece, but still in both countries of course. What an amazing food region
@ I’ve only ever seen tzatziki in American gyros shops but I could be mistaken. I was raised on tahini and ate a lot of Greek cuisine so I got excited lol
@@narfenmeyer I live in Greece and let me tell you, Tzatziki is used everywhere. Unlike that Tahini based sauce he used, that no one uses in their food in greece xd
@narfenmeyer when I was in Greece the classic tzaziki was everywhere. I've actually only found this tahini, garlic, lemon sauce recently; great for kebabs!
Also crush dried oregano just before or when you serve them. Their flavour comes from evaporating oil in the herb.
Made my own steak mix, rosemary, thyme, oregano, msg, salt, pepper, garlin and onion powder, low and slow and it comes out perfection
Guga! Use Sardinian MSG Pecorino cheese or mullet bottarga. And want Mau Mau in the video 🎉🎊😜😊
I love the crust music.
I used to make a cheap chimichurri with dried oregano, minced garlic and olive oil.
As any chimichurri it goes very well with steaks
First of all, you should use dried oregano in the salad, then it's a traditional Greek salad. Now, for the stake, you should squeeze a little fresh lemon juice at the end. It goes perfect with the dried oregano and it is the classic way of serving stake in Greece. It's really worth it!
I know about the guga food cookbook and I have it. is there a sous vide everything cookbook ?
we use dry oregano , after the meat is cooked and not while cooking, also try it on fries and on feta cheese and of course in Greek salad
that hummus slap was gold
I found your channel last night on Snapchat and loved it I'm not sure if or how you take suggestions but I was wandering if you'd mind making a few different types of steak like blue medium rare medium well or well done I personally like well done any red gives me paranoia but your food looks amazing and I think I'm gonna try make the orange beef it looked and sounded great
Greetings from Greece, oven beef liver with olive oil oregano and lemon today with bread of course and Greek salad (no cheese or olives)
Always look forward to a new chapter in Gugas endless quest to make steak inedible to beef purists 😂😂😂
Could I recommend doing a compound butter with dry oregano and souisvide
A "Best Of" the Side Dishes from both channels. With Angel & Leo presenting.
You should have grind the fresh Oregano up with a Mortar and Pestle
That stuff grows so well in my garden. It's a shame I don't use it nearly as much as I should
That knife is so cool. I love damascus.
I would love to see a guys foods version of this. Butter basted with the fresh oregano and a compound butter version too.
Season them after they're cooked. Salt, Pepper, Oregano, Dill, Thyme and Garlic Powder.
Guga, can you butter baste a steak using oregano instead of thyme?
How is it if you grill it? Or base it?
Guga Foods, where the word "because" fits anywhere you like :) Gosh, I absolutely love this channel :)
Guga you need to combine water ageing with the koji rice and ginger tenderizing experiments during one water aging and one after with sous vide all together on eye round steaks I need to know also this is just a baseline for tenderizing eye round I’ve thought of based off what you have been doing but feel free to add more as a second experiment I really want and need to know you and your team’s thoughts on this experiment idea for eye round and how it compares to various filet grades up to maybe Australian wagyu
I have used it in Marinade on steaks. and yes it is good.
Marinade in tahini! Excellent idea
Mix a bit of white miso with the hummus and give it a quick blowtorch for a slight smoky flavour
You could add some dried oregano and dried thyme in the salad! Nice video!
It never gets old watching that stunning cross section when you cut into a steak bravo sir bravo
Dried = more of the ingredient by volume because the water is removed, so you get a more concentrated flavor.
the substance that gives the herb its flavour, actually is dilluted when the herb is fresh, oregano in particular.
@dimz796 yup, when you dry something you remove the water, so it's essentially watered down.
My favourite spice! ☺
These children need to expand their palette. Jesus lol (if the oregano wasn’t shipped from Greece.. it’s not oregano 😂)
try the experiment again with A-grade Sicilian or Greek oregano and add it after searing.
2:20 If you don't have, you can use an ice cream scoop instead
My advice as Greek.. whenever you add dried oregano on meat..after cooking splash some fresh lemon juice on top..completely different experience..additionally if oregano is overcooked it creates a bitter aftertaste
Oh gawd, the way the fresh oregano peeled off the sous vide steak was something I wish I didn't see LOL
Need to try sonny hurrel aka "that dude can cook" rosemary salt on steaks!!!!! It's incredible but you probably already tried it... I know you did a cook off with him before
Use a meat mincer on coarse for falafel instead of food processor, from Lebanon with love