Astronauts on the International Space Station do have steak available as a food option, but the steaks are not one of the freeze-dried items. Their steaks are thermostabilized and packaged in flexible pouches, and are shelf stable for over a year. It's pretty much the same process as canning, only they do it to a steak and put it in a pouch! The astronauts can then throw it into a essentially a suitcase heater to reheat the steak and enjoy.
@@eltiolavara9 Playing devils advocate, OPs use of punctuation is far above average for the internet lol. Typing "freeze-dried" instead of "freeze dried" for example. Still not sure why the other person was so concerned about it tho lol
Guga- I have a harvest right freeze dryer as well. I have great luck with filets and sirloin cuts (low fat). I cook them sous vide as you’ve shown me how to do, brown them, let them rest, and then slice them before I freeze dry. Prefreeze them as well, because this will help them dry better. To reconstitute them, use lightly salted water warmed to 135, and serve immediately. Any hotter will overcook the steaks. This method will give you something that’s harder to differentiate from your control.
It seems freeze drying has the same problem as making jerky: namely, fat doesn't dry and re-hydrate well and will go rancid over time. You get the best jerky from the leanest meat (venison, bison, and grass fed beef) and I suspect the same is true for freeze drying. Using prime steaks might have worked against you here.
I gotta say some of the best jerky I've ever had has been really fatty. A high quality Wagyu jerky. It's gonna be worse for storage, but the flavour was phenomenal.
astronaut in space: "hey my fellow astronauts they may not look that good right now, but after i use this flametrower inside a space station" *blows up the space station*........ -_-
I love how he makes Angel try the steak before telling him his own opinion. He knows that if he were to tell him his opinion first it would color Angel's opinion.
tjhall1000 ahhhhhh???? This comment is a dusey lmao. It might just be because the steaks looked ABSOLUTELY disgusting. Probably because guga didn’t take the fat off but humans are naturally inclined not to eat food that is spoiled/looks that way. So when you see a disgusting piece of meat like that, it’s hard for ANYONE to eat it.
@@musicwithj1759 damn you have VERY high expectations of what a "disgusting" steak looks like. the problem is not with the look its just how hes already dismissed the steak and acts picky before even tasting it. maybe its because the wholesome mannerisms of guga makes angel look snobbish
4:48 - *I've never laughed so hard in my life!!* - The chef says "I want you to try this, it's going to feel a little weird" and then he gives Angel a pat on the back and disappears. *ROFLMAO!!*
Water kills myoglobin and hemoglobin thus the basis of osmotic fragility test.. If water is to be used we can use 5 percent dextrose water or saline water
Okay, freeze dried can be done with the salt brine rehydration. This is what 'PREPPERS' need to know. I have an emergency supply of Spam, Corned Beef Hash and Beef Stew. Yes...my pantry stock weighs more...but I am earthbound!
@@2WheelsGood.01 fair point, but it is a lot more pornounced than any Portuguese or Brazilian accent I've heard before. Nothing wrong with it, just an observation. 😊
I love it how every time Gouga cooks a fantastic sous-vide steak "as control"...as if without that he wouldn't know how a good normal one would taste LOL
this method is actually used in mongolia since lots of centuries before until now but of course this cold dry aging tecnology is quite advanced and it doesn't require lot of time for its process. Traditionally we leave meats during winter times in dark and cold places then it becomes "borts" as we call after 3,4 months of aging and your dry aged meat is ready to consume.😋
Does using that process include bugs like maggots? In this video at 11:27 on the bottom right corner of the steak it looks like a maggot escaping after he cuts it.
I just recently started researching freeze drying and imagine my surprise when I saw you experimenting with it. I loved all of your other sous vide and grill videos. I eat almost exclusively rib eye when I cook steak but I wonder what a lean piece of meat would do
Ok, so we learned two things. Dehydrating/rehydrating fat looks disgusting and your dried meat will reabsorb different flavors into the meat depending on the liquid. So lets take a lean steak and get some tasty flavors in it. Maybe a marinade with different juices, lime, chilli or vine. Maybe it will be able to soak not just polar liquids like water, broth or juice, but also unpolar liquids like oils.
I was wondering this myself, and more to the point is there a way the dehydrator can contain the original liquids of the meat (gas back to liquid) then add a preservative for shelf life and then rehydrate the steak in its original form 10 years later.
@@Deadthingsyay it would be way easier to just make a similiar tasting liquid to add back instead of trying to collect and preserve some water from meat...
@@Deadthingsyay the water you take out of the meat by freeze drying it is exactly the same as tap water (well, actually even purer) you're not taking the juices out, only the water
@Hansmaffai Yes, depending on the liquid you use to rehidrate it it will taste differently, but the second steak only tasted bland because he used to much water to rehidrate it, try leaving a normal steak in water for a few hours, it'll also taste bland. The difference wasn't in the use of brine or water, it was the amount of water. And yes maybe you can rehidrate it with unpolar liquids (though I doubt it) but I don't think that'll give good results, it'd be way too fatty.
Seriously you are seriously a steak artist. I don't know anyone else better who does steak close to the dedication and pride and talent you deliver to hungry eyes. Bravo.
So, from what we learned, can we see more freeze-dried experiments with the salt brine technique? Figuring out what cuts would be the best, and if there are seasonings / marinades that could perhaps improve the flavor of the steak when rehydrating it?
yes but they have a heater to heat up food it was actually meant for the shuttle but they use it on board the ISS now, also they have a baker now aswell so they can bake cookies
If I did this, I would have attempted to rehydrate the steak with just over the original amount of lost water content, that way a lot of the juices don't get tossed out with the water when rehydrated.
Wait... Freeze dried steak... But rehydrated with OTHER ANIMAL STOCK Steaks rehydrated with rabbit stock Venison rehydrated with fish/chicken broth/stock
One fallacy here: by “bathing the freeze dried steaks” in water, some of the compounds were dissolving in the excess of water and basically were thrown away. Gaga should have measured the water loss (which he did) and add exactly the lost amount of water to the dried steaks (vacuum bag). This would have been a far better outcome I guess. Probably even for the color (due to the reduced oxygen in the bag which might have been responsible for the color change).
Yes! And also i think it would be a nice idea to use instead of water, beef stock together with the seasonig dissolved in it.I think it would make a very nice steak.
Sous Vide Everything Thanks Guga and Fam for continuing to produce quality content for us especially during this uncertain period! Love the vids and keep em coming!😁
Moon travel? Everyone knows the moon is made of Green Cheese. Follow WALLACE AND GROMIT claymation adventures...and just bring crackers and the makings for a 'cuppa.'
2:30 So, a lot of food we get that has been dyed in some fashion or another, especially if it's farm raised. I know with salmon for instance the farm raised flesh would turn a greyish color because of the food pellets, so they I think changed the food pellets to have a pink dye. Margarine, cheddar, and oranges are examples of other foods that are dyed.
My freeze dryer will be here this coming Tues! Can’t wait to get a batch of fresh Sous Vide black garlic in it after cleaning and bread run. Love the channel, thanks guys!
The problem is these are fatty steaks, the fat will definitely rot. He should do this with a lean tenderloin and then vacuum seal it for maybe 3 years, I would love to see that
I think it would be cool to see how they would do if they were trimmed of fat & freeze-dried and then reconstituted with a light brine then cooked over charcoal and basted with butter too make up for the lack of fat.
I think you should have weight the steaks before the freeze to know exact how much moisture it needed. And put that liquid in the vacuumbag in the sousvide. that would reintroduce the exact right amount of hydration in the meat.
I would have tried a crust before freeze drying on one of them. I’m curious if the flavor would be lost. Then rehydrate without flaming and see how it goes
So basically, if you're going to freeze dry some steaks, do it with some filet mignon or top sirloin. Maybe do a mini episode where you test this out to see if it came out better.
Guga you should do another experiment where you first cook your steak like you want it and THEN freeze dry it. I've done it that way and the steak still tasted phenomenal.
Disagree with that. Hemoglobin is a protein and doesn't just evaporate. Heck I don't even know a protein with a boiling point because they all break down when stressed too much. The protein probably fell apart and/or was defunctionalized. And rehydrating it also washes out some of it with the water.
Idea: Freeze Dry a Steak and Instead of using water to Re-hydrate them, Try using Various other Liquids Such as Beef Broth, Red wine,etc. Second Idea: Freeze Dry the steak and add the Weight in lost Liquid in fat to the bag, Vacuum Seal and Sous Vide without re-hydrating first (Example: Say the Steak lost 4 ounces of weight, Put the Freeze Dried Steak in a bag, Add 4 Ounces of Butter to the bag, Vacuum seal it, and straight into the Sous Vide so it Re-hydrates with the butter as it cooks! You can try this with so many different Oils, Marinades,Liquids,etc) You could get a whole series of Videos just on this!!! Loving the channel guys keep up the great work! So I made this comment, then i look over at the next video ready to start and its the EXACT example idea(re-hydrate with butter) i JUST posted, Great minds think alike lol. But i would still love to see a whole series re-hydrating them with various fats and liquids.
"Daddy! Daddy! What did Santa bring us for Christmas?"
Guga: "Salt, garlic powder, freshly ground black pepper, and nothing else"
😂😂😂
Read it with Guga's voice lol
lol guga said that as soon as i read it
You forgot the flamethrower
Me : (Ready for sous vide)
When XÆ a-12 has his first bbq
Stefan Sommer hahah
😂
How did you even find those letters on your keyboard?
Cole Henry well on a phone if u hold down on letters u get different options, so holding down on a gives u æ
@@C-Henry I'm from Denmark, Æ is actually a letter in our alphabet. We have three extra letters, Æ, Ø, and Å.
Astronauts on the International Space Station do have steak available as a food option, but the steaks are not one of the freeze-dried items. Their steaks are thermostabilized and packaged in flexible pouches, and are shelf stable for over a year. It's pretty much the same process as canning, only they do it to a steak and put it in a pouch! The astronauts can then throw it into a essentially a suitcase heater to reheat the steak and enjoy.
You either copy paste this or type this like an essay, are you over 40? maybe 55? No offense, I'm just playing figure-out with myself
@@haucaidevil2703 he's a normal person. Any explanation worth its salt needs to go in some detail
@@haucaidevil2703 he's just typing normally
@@eltiolavara9 Playing devils advocate, OPs use of punctuation is far above average for the internet lol. Typing "freeze-dried" instead of "freeze dried" for example. Still not sure why the other person was so concerned about it tho lol
@@Catbus-Driver i know but like damn
I DRY AGED MYSELF FOR 30 DAYS! Here are the results..
😂😂😂😂
Turned in to "The Mummy" 😂
Wow that meat is goood
I know it doesn't look that appetizing, but I just wish you could SMELL it!
But first, we must remove the pellicles. You don't want to be stingy with it
Guga has so many steaks that he's literally just sending them on space missions
Yayyy dota 2 player
@@retard4756 whats ur mmr boys?
@@shootdawnmusic 3800 USW
Space Opetation Waygu !
Literally?
Guga: "Here we have our beautiful steaks."
Steaks: *look like death warmed up*
Dont judge a steak by its color
Those steaks looked like they were about to call out to Anck-Su-Namun in the presence of Brendan Frasier...
Guga is a dad, a chef, and finally an astronaut
He is well rounded indeed
@@robertogriffiths3246 he is physically round too
The johny sins of cooking
Dad is the proudest part of my life. Astronaut I need Elon to hit me up. 🤣😂
Sous Vide Everything hello
Hey everybody, it's Guga here, and today we're going to freeze dry myself to attain immortality. So let's deeeeew it!
Black Hat, I love your comic strip!
youll only last 25 years
i don't want to offend anyone, so i'll just quote Guga: 11:34 - 11:42
:D
HippocornIslandGaming he just has to re freeze dry himself every 25 years
I might try that
Guga- I have a harvest right freeze dryer as well. I have great luck with filets and sirloin cuts (low fat). I cook them sous vide as you’ve shown me how to do, brown them, let them rest, and then slice them before I freeze dry. Prefreeze them as well, because this will help them dry better. To reconstitute them, use lightly salted water warmed to 135, and serve immediately. Any hotter will overcook the steaks. This method will give you something that’s harder to differentiate from your control.
Guga: “Today, we are going to make steaks taste questionable.”
*grabs Angel*
Underrated comment
There must be balance. He's experienced the best. Now he must taste the worst/subpar.
hey, at least there's no green stuff, right Angel?
XD
The nephews always get the unfortunate moments than their uncles
*Guga finds a mangled raccoon on the road*
Guga: Here we have a beautiful steak
Guga; just like raw steak, half of it is gone!
Salt and pepper with nothing else
Underrated comment
it doesnt look that good right now, but watch this
Mmmmmm flat meat
The cow in heaven - "You did WHAT with my meat??"
I died for THIS?!?
Lmfaooo
Yeah pure sacrilege, this better get used to prepare actual Mars mission
It seems freeze drying has the same problem as making jerky: namely, fat doesn't dry and re-hydrate well and will go rancid over time. You get the best jerky from the leanest meat (venison, bison, and grass fed beef) and I suspect the same is true for freeze drying. Using prime steaks might have worked against you here.
Quality input
I gotta say some of the best jerky I've ever had has been really fatty. A high quality Wagyu jerky.
It's gonna be worse for storage, but the flavour was phenomenal.
Marbling is ok, but actual layers of fat do not. Also, a wagyu jerky won't be shelf stable for as long.
Alexander I agree 100% dehydrated fat is delicious but won’t last
yes, you're actually supposed to trim as much fat as you can off before freeze drying. Source: I also have a freeze dryer.
"I know, these steaks don't look good right now, but watch this!"
--- spaceship exploded in the silence of universe ---
I am your 373rd like.
Absolutely great experiment!!
yes
Tell me how make sushi now
Next on Gouga: “I frozen Angel and I know that doesn’t look that good right now but watch this”
Flamethrower action ensues
LOL
astronaut in space: "hey my fellow astronauts they may not look that good right now, but after i use this flametrower inside a space station" *blows up the space station*........ -_-
I genuinely laughed at this comment, Thank you.
I think most things are fire proof but I may be wrong but that’s still funny 😂
@@Cjpikey how is it fireproof?
they could use Elon's Not-A-Flamethrower
Come on! It is obviously that they should get their bubble suit on, grab the flamethrower and torch the steak outside the iss.
“It doesn’t look good now but wait until you see this” *horror proceeds to flash across the screen*
hahaha
“There’s no difference “
*5 hours later*
*- Alien pops out of chest -*
🤣💀
That can only happen if you order the special.
@@jtecharrlin Check, please.
Lol . One large CheeseSpaceSteak, salt pepper onions. Hold the chest burster!
lmaooo
I love how he makes Angel try the steak before telling him his own opinion. He knows that if he were to tell him his opinion first it would color Angel's opinion.
*TRY IT*
Nah, he just wants angel it test it for poison
Because he will not eat it , angel is so picky lol
Angel: "I can smell it from here." *steak sitting right in front of him*
i just hate how much angel shows his rich privileged off cuz he acts like this to food,
tjhall1000 ahhhhhh???? This comment is a dusey lmao. It might just be because the steaks looked ABSOLUTELY disgusting. Probably because guga didn’t take the fat off but humans are naturally inclined not to eat food that is spoiled/looks that way. So when you see a disgusting piece of meat like that, it’s hard for ANYONE to eat it.
@@musicwithj1759 damn you have VERY high expectations of what a "disgusting" steak looks like. the problem is not with the look its just how hes already dismissed the steak and acts picky before even tasting it. maybe its because the wholesome mannerisms of guga makes angel look snobbish
bruh all of these answers did not pass the vibe
@@lazyturtle1914 can you actually say angel passed the vibe check? even if you say he did, that would be false lol
**On the ISS**
"Bruh I'm so hungry, I'm gonna have a steak" *Whips out flamethrower"
*searing song plays in the background*
IM DYING
*Large silent explosion*
Jason Chiang hahahaha this is the cherry on top
The elon musk flame throwers
The astronauts are sitting around in the space station kitchen watching Guga prepare them some steaks. Next thing, he pulls out the flamethrower.
You can choose, how would you like it: merlin or raptor style :D
Also he pulls out a "Not-A-Flamethrower"
Guga to the astronauts: "I know they don't look that good right now... but watch this!"
They call them astronaut steaks because you have to be high asf to eat them.
Nice one.
Cheers!!
Lmfao
classic
True
So that’s what Special K cereal does to their strawberries.
Oh shit you’re right lol
trueeee that's why I had flashbacks 😌
Duh lol
thought it was obvious
I was thinking the exact same thing lol
The fact that Angel thought some other experiments were getting weird, he must be completely speechless at this point.
LOVE YOU GUYS
Weird??? You talking about the man that cooked cereal encrusted deep fried chicken wings!!! LOL
darkside274 Wait really? If you say yes I'm really gonna look for that video
🤣😂🤣
@@lugina13 ua-cam.com/video/yo5aLfuK5KM/v-deo.html You're Welcome !!!!
4:48 - *I've never laughed so hard in my life!!* - The chef says "I want you to try this, it's going to feel a little weird" and then he gives Angel a pat on the back and disappears. *ROFLMAO!!*
Is this guga way of telling us he’s gonna eat wagyu on the moon?
My UA-cam watch history is like throwing darts at a dictionary.
Same
Same
My history is full of weather, steaks, and gaming stuff
Same for me. If I died I would be less ashamed about my p*rn history than my UA-cam history
Same
Water kills myoglobin and hemoglobin thus the basis of osmotic fragility test.. If water is to be used we can use 5 percent dextrose water or saline water
5 am where I live and you made me feel mentally inept. I read this twice and can only process the "water" at the end
All the words i know there are water and 5 percent
so water destroys blood components. makes sense why the steaks dont taste right. the bloods half the flavor.
@@geraltofrivia323 I see your name and immediately think of Vampires. That would make your comment even more appropriate.
@@minalwahid4563 Basically straight water will wreck the cell structure. If you add salt or sugar, it'll be easier for the dehydrated cells to absorb.
Why does Angel look like a Latino Abraham Lincoln
Mostly because of the chin strap type thing he’s got going on
I have four friends who are brothers and all are Lincoln clones
I was thinking Eastern Europe personally, reminds me of many Ukrainians I know
Four score and seven steaks ago.
Angelham Lin Colon
You cannot rehydrate fat, which is why the rehydrated steaks look strange.
Interesting, why is that tho? Why can’t you rehydrate fat?
@@ZagrosŞêxbizin Not an expert, but I suppose it is the fact that fat repels water.
can you dehydrate fat?
fat contain oil, which can't be blend with water
CMIIW
@@ZagrosŞêxbizin becouse the molecules that forms fat, also known así trigliceryds are Hydrifobic, that means that those molecules repels water :)
What a great video! Thanks guys!
Literally 2 likes 👍
When angel turns his head. He looks like abe Lincoln. Lol
Okay, freeze dried can be done with the salt brine rehydration. This is what 'PREPPERS' need to know. I have an emergency supply of Spam, Corned Beef Hash and Beef Stew. Yes...my pantry stock weighs more...but I am earthbound!
Imagine if a robber breaks into guga's house and walks into his kitchen and sees the knives on the wall
The robber: 😳
You like a serial killer. Haiyaaa. - Uncle Roger's comment about knives
DRY AGE FREEZE DRIED DEEPFRIED STREAK! thats a song lyric right there
And sous vide
hope Guga see this one
I sung that out and I laughed so hard it really sounds like a lyric from a song used in the beginning of a TV show xD
Guga is slowly becoming Dr Frankenstein.
Fraunkenshtein!
He didn’t heart your comment because you found out too much
kleetus92 oh... well in that case... you’ll have to pronounce my name _EYE_ -gor.
@@TheRealNormanBates suit yourself, I'm easy!
*Gugastein*
WHUY DOES GUGA SOUND LIKE HE'S SINGING WHEN HE TALKS...LIKE IT'S MELODIC
Because it's a Brazilian accent. Portuguese has a lot of tone color and variation.
@@2WheelsGood.01 fair point, but it is a lot more pornounced than any Portuguese or Brazilian accent I've heard before. Nothing wrong with it, just an observation. 😊
@@2WheelsGood.01 more like Brazilian portuguese, European portuguese is not as melodic at all
@@OuraníaWasHere probably Minas Gerais accent, his state of origin in Brazil.
x ae a12: what's for dinner dad?
Elon:
Xæa12
Ribeye is a fatty cut. I'd like to see this experiment with a filet.
Or sirloin
My first thought too. Fat does not seem to like this process so a lean cut like you suggest might fare a lot better.
@@smalchron2293 My first thought too. Fat does not seem to like this process so a lean cut like you suggest might fare a lot better.
@Mike Hawkizard dojt worry it's just a innocent child
Innocent Child name doesn’t check out 👶
Anyone else massively impressed he has his own freeze dryer? Goals!
I love it how every time Gouga cooks a fantastic sous-vide steak "as control"...as if without that he wouldn't know how a good normal one would taste LOL
The control is also a back up in case all their experiments turn out inedible, atleast they'll have something to eat 😂
@@salmonfish1145 also, Andrew would probably not show up in absence of a proper steak
Its probably just an excuse to eat a delicious steak😂
Can't do a proper experiment without a control!
He's a master at always having a baseline in every video for the new person that might wander their way onto his channel 😉
Guga: are you ready for the second steak?
Him: no!
Guga: thats the spirit!
Him: .............sigh
His son is SO put upon.
He doesn't seem that educated
This guy talking reminds me of Nacho Libre. “These are my steaaaksss”
this method is actually used in mongolia since lots of centuries before until now but of course this cold dry aging tecnology is quite advanced and it doesn't require lot of time for its process.
Traditionally we leave meats during winter times in dark and cold places then it becomes "borts" as we call after 3,4 months of aging and your dry aged meat is ready to consume.😋
Does using that process include bugs like maggots? In this video at 11:27 on the bottom right corner of the steak it looks like a maggot escaping after he cuts it.
@@ernestotejada4974 It looks like that steak had worms in it.
@@ernestotejada4974 how the hell did the maggot survive being freeze dried though?
@@ernestotejada4974 if you zoom in it looks like its a stray muscle fiber
When my family says I’m not going anywhere in life... “I know this doesn’t look too good right now..but watch this” *grabs blowtorch*
Lmao
While a royalty-free guitar riff plays in the background. Ding ding! Duh ding duh ding...
I just recently started researching freeze drying and imagine my surprise when I saw you experimenting with it. I loved all of your other sous vide and grill videos. I eat almost exclusively rib eye when I cook steak but I wonder what a lean piece of meat would do
Does freeze drying really keep meat fresh for over 20 years? How would you store that?
Ok, so we learned two things. Dehydrating/rehydrating fat looks disgusting and your dried meat will reabsorb different flavors into the meat depending on the liquid.
So lets take a lean steak and get some tasty flavors in it. Maybe a marinade with different juices, lime, chilli or vine. Maybe it will be able to soak not just polar liquids like water, broth or juice, but also unpolar liquids like oils.
I was wondering this myself, and more to the point is there a way the dehydrator can contain the original liquids of the meat (gas back to liquid) then add a preservative for shelf life and then rehydrate the steak in its original form 10 years later.
@@Deadthingsyay it would be way easier to just make a similiar tasting liquid to add back instead of trying to collect and preserve some water from meat...
@@Deadthingsyay the water you take out of the meat by freeze drying it is exactly the same as tap water (well, actually even purer) you're not taking the juices out, only the water
@Hansmaffai Yes, depending on the liquid you use to rehidrate it it will taste differently, but the second steak only tasted bland because he used to much water to rehidrate it, try leaving a normal steak in water for a few hours, it'll also taste bland. The difference wasn't in the use of brine or water, it was the amount of water.
And yes maybe you can rehidrate it with unpolar liquids (though I doubt it) but I don't think that'll give good results, it'd be way too fatty.
~drumroll~ Eyeround!
Did Guga just say "gone" in the two most different ways possible almost consecutively at 1:16?
Gohn, gahn
God dang
Language of the guga gods
best comment
I noticed that too! Guganix!
“Oh you’re waiting for me to try it” “how is it?” “Try it!” Lol idek why but that was a funny 4 seconds
I've never seen guga even get close to angry face before this!
Moral of the story: Mars is just a giant freeze dried steak. 😳👋
How it do that tho😳
And with ice cream on top 😳 strange
Gross
🤯
We have to rehydrate it!
angel looks like a young amish man with that beard
Hahahahaha
Lol🤣🤣🤣
Lookin like Angelham Lincoln
Lmao my first thought was “Chin strap”
Seriously you are seriously a steak artist. I don't know anyone else better who does steak close to the dedication and pride and talent you deliver to hungry eyes. Bravo.
So, from what we learned, can we see more freeze-dried experiments with the salt brine technique? Figuring out what cuts would be the best, and if there are seasonings / marinades that could perhaps improve the flavor of the steak when rehydrating it?
"Guys can i get a 10 second burn on the engines please, i need to finish my steaks" - Astronaut Guga
This kind of experiment made me slightly less jealous that Angel got to eat Guga's steak
Unfortunately, they don't allow flammable materials on a spaceship, let alone blowtorches. Something to work on.
Not true. Lots of fire experiments have been done in space. Simple to find just doing a search.
yes but they have a heater to heat up food it was actually meant for the shuttle but they use it on board the ISS now, also they have a baker now aswell so they can bake cookies
If I did this, I would have attempted to rehydrate the steak with just over the original amount of lost water content, that way a lot of the juices don't get tossed out with the water when rehydrated.
Me: guga has to be the nicest uncle of all time..
Guga: (yells at angel to try the food he prepared) TRY IT!!!
I PUT ANGEL IN THE FREEZER FOR A WHOLE MONTH THEN HE TOOK A SHOWER
Literally, Guga hits different while quarantine. He becomes a Food Scientist.
imagine trying to clean the grease trap on a george foreman grill with zero gravity
Photos from mars aren’t real they’ve just been taking photos of freeze dried steaks
Don't you dare start a trend. We have had enough with flat earthers.
Wait...
Freeze dried steak...
But rehydrated with OTHER ANIMAL STOCK
Steaks rehydrated with rabbit stock
Venison rehydrated with fish/chicken broth/stock
You monster
@@yoda1934 ah yes squirrel piss, perfect for some steak
Every time Guga said everybody, I just kept imagining Dr.Nick "Hi Everybody"
One fallacy here: by “bathing the freeze dried steaks” in water, some of the compounds were dissolving in the excess of water and basically were thrown away. Gaga should have measured the water loss (which he did) and add exactly the lost amount of water to the dried steaks (vacuum bag). This would have been a far better outcome I guess. Probably even for the color (due to the reduced oxygen in the bag which might have been responsible for the color change).
That's what he did with the salt brined steak.
And it was the best one
The point of adding the exact ammount of water that it loss, is really interesting, it has sense
Yes! And also i think it would be a nice idea to use instead of water, beef stock together with the seasonig dissolved in it.I think it would make a very nice steak.
He literally did that, how little of the video did you watch
I agree, but I guess thee best way is to add less water than there were to simulate dry ageing process, but im not sure how much less
How to prepare for a picnic on the moon
😂🤣😂
@@SousVideEverythingLOL
Sous Vide Everything Thanks Guga and Fam for continuing to produce quality content for us especially during this uncertain period! Love the vids and keep em coming!😁
Moon travel? Everyone knows the moon is made of Green Cheese. Follow WALLACE AND GROMIT claymation adventures...and just bring crackers and the makings for a 'cuppa.'
2:30 So, a lot of food we get that has been dyed in some fashion or another, especially if it's farm raised. I know with salmon for instance the farm raised flesh would turn a greyish color because of the food pellets, so they I think changed the food pellets to have a pink dye. Margarine, cheddar, and oranges are examples of other foods that are dyed.
“Hmmm it smells like something I know”
- Angel, 2020.
I’d love to see this re-done with a leaner cut, the meaty parts of the beef broth steak looked great! You were definitely right about the fat.
My freeze dryer will be here this coming Tues! Can’t wait to get a batch of fresh Sous Vide black garlic in it after cleaning and bread run. Love the channel, thanks guys!
Therapist: Angel’s chin strap isn’t real, it can’t hurt you.
Angel’s chin strap: 4:58
I read this as I watched it
Masterfighterr same here
i don't get it...
@@maxim6088 me neither
@@vibecheck4623 me neither
“Are you lying to me?”
LoL...great response.
Guga the color grading on this video is impressive, props to whoever edited this
I think you guys earned some space ice cream after trying those steaks!
”As i hold it in my hand, wow it still feels hard”
-Guga 2020
9:34 Guga just gave him the death stare lol
You know he done it to one extra steak, didn’t tell us and now he’s gonna leave it out for 25 years, to make a video. See you in 25 years boys 🤣
The problem is these are fatty steaks, the fat will definitely rot. He should do this with a lean tenderloin and then vacuum seal it for maybe 3 years, I would love to see that
"Houston can we get uh.... flamethrower next shipment?"
I think it would be cool to see how they would do if they were trimmed of fat & freeze-dried and then reconstituted with a light brine then cooked over charcoal and basted with butter too make up for the lack of fat.
I think you should have weight the steaks before the freeze to know exact how much moisture it needed. And put that liquid in the vacuumbag in the sousvide. that would reintroduce the exact right amount of hydration in the meat.
agreed
that’s exactly what he did lol. did you not watch the video?
@@AnythingLoud yes :) but i wont argue
re-do the "salt brine" steak, except use beef stock to make the salt brine instead of water... stock-brine re-hydration.
1:40 wow, the way guga described it was perfectly spot on.
I would have tried a crust before freeze drying on one of them. I’m curious if the flavor would be lost. Then rehydrate without flaming and see how it goes
I always thought “Angel” was something like “Anjo”.
me too
It is'nt?
but it is, angel = anjo its just other language
it’s just the accent...his name is angel
His real name is probably Angelo
Imagine the possibilities:
1:hydrate it with red wine
2: hydrate it with bouillon
3:⬇️?
marc marie pis
Chilli con carne blended
Milk
Baked beans
So basically, if you're going to freeze dry some steaks, do it with some filet mignon or top sirloin. Maybe do a mini episode where you test this out to see if it came out better.
They should’ve freeze dried Caribou brain or moose and see how it comes out would be pretty good in the woods
Next video "We tried myself , i tasted like a steak?"
Next video "Im a cow? How did i taste?"
Next video "
🐮?
Now that is some quality content. Glad I searched for Space food in the middle of the night.
"That's one small step for Guga, one giant leap for space food!"
"Whoah that looks like mars" why am i up at 3am wathcing this?
Guga you should do another experiment where you first cook your steak like you want it and THEN freeze dry it. I've done it that way and the steak still tasted phenomenal.
"You eat with your eyes"
Guga, my eyes aren't crying.. my eyes are puking
The redness is gone because Hemoglobin escaped when you vacuum dried it
Extra credit for using Hemoglobin!
Disagree with that. Hemoglobin is a protein and doesn't just evaporate. Heck I don't even know a protein with a boiling point because they all break down when stressed too much. The protein probably fell apart and/or was defunctionalized. And rehydrating it also washes out some of it with the water.
Those sneaky lil hemos
ricky bear no hemo
You're thinking myoglobin. hemoglobin is what allows your blood to carry oxygen.
Idea: Freeze Dry a Steak and Instead of using water to Re-hydrate them, Try using Various other Liquids Such as Beef Broth, Red wine,etc. Second Idea: Freeze Dry the steak and add the Weight in lost Liquid in fat to the bag, Vacuum Seal and Sous Vide without re-hydrating first (Example: Say the Steak lost 4 ounces of weight, Put the Freeze Dried Steak in a bag, Add 4 Ounces of Butter to the bag, Vacuum seal it, and straight into the Sous Vide so it Re-hydrates with the butter as it cooks! You can try this with so many different Oils, Marinades,Liquids,etc) You could get a whole series of Videos just on this!!! Loving the channel guys keep up the great work!
So I made this comment, then i look over at the next video ready to start and its the EXACT example idea(re-hydrate with butter) i JUST posted, Great minds think alike lol. But i would still love to see a whole series re-hydrating them with various fats and liquids.
The young guy acts like if the cook kept those stakes in his pants overnight. Cmon.
I mean to be fair he did hold the steak in the perfect temperature for bacteria growth
@@helluvapete7357 and seared them with a 1100°C flame.
@@helluvapete7357 its not going to get bacteria in 2 hours
Yeah Angel was acting way too spoiled in this episode lmao
100%
"NASA watching this video" Write that down, write that down!
Angel was slick with that move. letting you eat it first and get your reaction. that got a laugh out of me
Can u make a video about the difference between traditional dry age and dry age using umai bag