Greatest vs Worst FOOD HACKS!
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- Опубліковано 6 січ 2023
- Today I test out the best and worst food hacks from the internet. Some are life changing hacks others not so much. But regardless we always learn something new which is the most important.
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This 'less formal' version of Guga really strikes a balance I didnt even know I needed.
Comments on others while giving us great tips. Great channel
Love the tips! Thanks guga!
grapefruit spoons with the serrated edges work great for removing seeds from small peppers and tomatoes!
Thanks Guga! Your meat advice is second to none!
i love these! Keep it up. Love your stuff.
Peeling potatoes after they're boiled works but you gotta wait for them to cool down. When I'm making mashed potatoes I don't want to wait around for the potatoes to cool so I can peel them. Plus that residual heat is great because it melts the butter.
Also, boiling whole potatoes to mash is just psychotic anyway. Just slice into smaller pieces after peeling. Saves way more time than you would by boiling whole, waiting to chill, then peeling it all at once.
@@Jonathanhsax yep that is what I do. Peel, dice, boil, drain, mash.
The specie of potato also makes a big difference
Yeah I don't understand that hack. Firstly whole potatoes will take significantly longer to cook, secondly they won't be evenly cooked throughout and thirdly like you said there's time waiting for them to be cool enough to peel which is counter productive to mashing while hot to better combine with butter (though you could always melt the butter separately, works good if you also cook off some minced garlic or herbs/spices with it for a few minutes to add some nice extra flavour). All that extra time spent waiting would be significantly more than the few minutes you should spend on peeling and dicing them into small similar sized chunks for quicker & more even cooking. The only time I feel it makes sense not to peel is if you want to mash them with the skin on, but in that case you should still dice them into smaller chunks anyway rather than leave them whole. And maybe if you're cooking a really exorbitant amount of potatoes at once where the time savings shrink up, but then still need to deal with unevenly cooked potatoes so still not ideal.
That pasta with sieve is one I've started using recently, so much easier!
I always thought everyone did it like that, ive got a sieve that is constructed specifically to do only that.
curious, from a physics standpoint i understand how this method would cool pasta faster. seems a good way to save it, if you've overcooked and need to bring the temp down fast by increasing the surface area contact with the cooler air. under normal use it seems like you're putting yourself under potential for great burns. chef side of me is also thinking this would make it harder to collect the starched water to add back into your sauce or to save for use in latter recipes. hope to hear about this method from someone that uses it. thank you.
@@DualityofLife curious, from a physics standpoint i understand how this method would cool pasta faster. seems a good way to save it, if you've overcooked and need to bring the temp down fast by increasing the surface area contact with the cooler air. under normal use it seems like you're putting yourself under potential for great burns. chef side of me is also thinking this would make it harder to collect the starched water to add back into your sauce or to save for use in latter recipes. hope to hear about this method from someone that uses it. will have to look up that maker you mention. thank you.
@@chrissandoval7675so if im gonna use the pasta water, ill usually get it out before rincing the pasta off. Ive actually never burnt myself doing it that way, and I think its also quite a lot less messy, and thats what causes me to find it easier. Its just like holding only the pot, and you dont have to worry about hitting the sieve and stuff like that. From the physics pov, I like to undercook my pasta on purpose to finish it with the sauce, in my case often seafood, so I dont end up overcooking it at all pretty much. But I can understand the physics standpoint, and it technically makes sense.
@@DualityofLife thanks for further explaining. one thing i've been trying is cooking the pasta entirely in the sauce. takes a bit longer and wouldn't try it with a dairy based sauce, but i'm liking it so far.
Cant get enough of your channel!!
This was great! Loved it mr. Guga Buga :3
Pepper seeds do not produce capsaicin. The white flesh does. The flesh is spicy, not the seeds.
Because the seeds are in direct contact with pith, they are covered in capsaicin.
The seeds do not have capsaicin internally.
Ok nerds got it
@@planetetrisgeographyloverI can only imagine the kind of student you are in school and in life.
@@BWpepperrok nerds got it
@@craftysteve176”emm ok nerdth.. got it!!” -🤓
Great video unc!
I love your vids! ❤️
Love these vids
Please, Guga! More of those!
Bro his smile and his laugh are contagious.😩
KEEP MAKING THESE!!
This is very useful advice, thank you, Guga!
5:15 I do this myself. It always work but it has to be a robust bread, preferably a sour dough loaf because if the bread is to light it will become soggy. With light bread the sprinkling works better.
You gotta more of these types of videos
I really enjoyed this one!
Plz do more of these guga
hello guga your gonna get the 1m youtube plack two times good jobb get that 1m on the guga chanel!!!! i love your content!
On point my dude
Thanks for the tip to sear the fat cap first Guga! It makes so much sense to sear it first!
The pasta strainer hack only works if your strainer actually fits your pan correctly. Mine doesn't.
You should have added: "I learned this the hard way" :D
I love Guga's Brazilian accent when pronouncing "jalapeÑo". Never thought how different it sounds to the Mexican accent 😂
Thank you Uncle Guga!
From one foodie to another....I agree with everything that you have said.
I hope your book is good guga I preorder 5 for people in my family your the man!
Hi Guga! Amazing video i wonder if you can do a video that you dry age a steak wiht cinnamon.
"more butter more better" haha much love guga
This was very entertaining 👍😊
Alternate method of the potato hack: don't peel them at all for mashed potatoes. The skins provide a very nice texture, flavor and extra fiber. Mashed potatoes just aren't the same without the skins (in my opinion, of course)
I've only eaten Mashed potatoes like this one time (made by my uncle) and it was probably the best Mashed potatoes I've ever eaten. I was surprised how good it was with the skins.
4:30 you also need to boil the whole potato for that 'hack'
the 30 seconds per potato to peel them and 10 seconds to chop EVENLY will cut the boil time down 5x compared to boiling whole large potatoes.
Spend 2 minutes prepping, you'll save half an hour of cooking.
guga, the hack for bread was taught to us back home in morocco, and it worked perfectly.
So glad guga reveald ALL the cooking hacks
Keep cooking Guga
Totally agree on the gold potatoes for mashed or "smashed" potatoes. I will most of the time leave the potato skins on them. There's no complaining about lumps when you leave the skins on!
Golden and red potatoes are great for that reason.
As long as I trust the market I'm buying from, I prefer to leave skins on most of my potatoes. But there's some regions where the pesticide laws are a bit lax.
@@Metrion77 My market is my backyard. LOL
I steam the potatoes instead for the skin peeling hack, it's less messy and won't overcook plus you really just need a damp towel to prevent your hand from burning when peeling. And it remains hot and when you are done it's perfectly warm.
Great help
I also have a fast food hack where when you get chicken nuggets from wherever and any type of sauce you can put the sauce in a plastic bag with your chicken and then you shake it for around 10 seconds
Hello from Sacramento CA
3:11 tha cow with bloody tears.
omg the way that lady with the potatoes handles a knife scares me.. i love potato skins in my mash, adds some nice texture!
steack hack I'm gonna try that one. usually i buy costco steaks and slice them in half to make double because theyre often too thick for me.
Totally agree with the mashed potatoes
Guga: deep fries wagyu steak in boiling butter
Also Guga: gives advice on what are best/worst food hacks
6:04 can you please explain this tip more? I can never tell how the meat looks in those vacuum sealed packs
YES!!! I only use gold potatoes for mashed potatoes.
Yes, every time a butcher (or any food prepared really) puts a blade to the product, then need to factor that into the cost. As for the fat cap being trimmed at a 45 degree angle, if you aren't getting an even sear, you need more oil (aside from the searing of the fat the guga pointed out, oil is used, amongst other things, to conduct heat evenly between the surface of the pan and the surface of the product you are cooking...)
Hey @guga we don’t make mistakes our meat comes in boxes that say “choice or higher” for the choice grade box. Because it’s the choice box we have to sell it as choice. When they have a weight goal per box sometimes they toss in a prime cut, also not every cut is graded so prime also finds a way into a box that way. Also the markup in price is to pay the workers whose salaries are higher.
The buy in bulk and cut your own meat is something I've done for a while now. It is cheaper, and you can cut your own thickness, and have scraps to put into your own ground beef. I like this hack.
2:03 way to keep it PG Guga. XD
That bread hack I use for leftover pizza. Ensures I don’t burn it when I reheat it in the oven.
Where I work we charge the exact same per weight weather it's still in it's original packaging or processed further, also the grade doesn't alter the cost.
Guga: We keep it PG around here
Also Guga: What the fu..?
i forgot about the bread hack ^^ my grandma ALWAYS did that. Love from germany
Really enjoyed this video, would like to see Hugs try them out tho
I've been doing the one with the strainer for a long time the only time I ever really put stuff inside the bowl is if it's like vegetables or something that needs to continue to drip the rest of the way dry
Guga I used to buy ALL of my steaks from Grand Western for my wife and I after finding them through your Sous Vide Everything channel, but now they force me to buy in bulk. I just broke down and bought a half cow because of this. This is driving away business. Cheers.
Pasta Hack YASSS I am trying
They way he says "what the fu-" was absolutely hilarious
Hey Guga! I love your videos, would be absolutely better if u had spanish subtitles, I want to show these to my dad 😊
Fact: The seeds of a jalapeno or other chili aren't where the spice actually is. The capsaicin is found in fragile sacs along the veins of the chili, which burst when the chili is cut or bitten into, coating the inside of the pepper. By rolling the jalapeno like that, that woman wasn't reducing the spiciness, she was ensuring a nice even coating of spicy on the interior of the pepper.
I was hoping someone mentioned this in the comments. It's so weird almost everyone thinks that the seeds are the hottest part. Clealy never tried to eat one I suppose :)
Gugas face when he washed the bread 😂
What does rubbing edge means? How to tell how good marbling?
I died a little inside when that jerk assaulted that beautiful steak in such a horrible way.
This is a professional
The water and bread trick works with cookies, too.
It will be midnight soon, but I won't sleep because I need to know Guga's advice for buying a ribeye, and activity which I will likely never do. Relatable?
Fun fact rolling a hot pepper like that will release more capsaicin from the inner white flesh, where it is most concentrated, which will make it seem hotter on the tongue. Seeds really don't make a difference other than aesthetics.
0:41 Lionfield joins the chat
The pasta drain hack epic fail. Need to save pasta water to finish the sauce/pasta blending
Guga: We keep it PG around here.
Guga 2 Seconds later: what the fu-
The parboiling the potato thing fails for me for a different reason. I don't want a hack to take me less time than it would take me to do it otherwise and preferably with less fuss. Not only do I have to boil a potato, which isn't exactly fast, but I have to shock it, which requires another bowl and ice. So im taking more time and using more dishes to achieve a slightly less tedious procedure. Not worth it IMO.
Guga can you please try this experiment on an one dollar steak(eyeround)
Grind it fine & super fine then ad wagyu fat then bind it using any binder you want or gelatine then mold it into steaks (compressed and dense) then do the dry brine and cook it like a steak. Wanting to see if it is good or nah. Thank you
More of life-hack reviews but I like you try it also if its new
Boil the potatoes in chicken broth or stock and it adds flavor when slightly over boiled.
think the best hack i have seen for pealed potatoes, was a guy on a farm that put a toilet brush on a drill, then in a bucked of water he just swirled and washed the raw potatoes in the bucket. Since the birstles are alittle stiff they also peals the potatoes at the same time. Good for a large batch of potatoes.
0:43 in Italy we do that since ages, only problem is that usually you need the water from it to make pasta taste much better with any flavour
Omg that bag of pork 😂😂
2:42 man got schooled by the king of steaks
2:03 i was like "THAT IS F ING RAW"
You are 1000% correct, do not cut any of the fat off. But you can keep the shape of the steak by making incisions - kind of like just making a few cuts along the fat bit but like slicing it like a grilled sausage but still keeping it on. you can make it with the bacon as well, it wont come as curly. Hard to describe without showing it.
new york strip vs ribeye vs filet mignon.
All cooked the same way. PLEASE.
I just boil my potatoes with the skin still on for mashed potatoes. Keeps the nutrients in, keeps the water out, and the little bits of skin mixed in with the mashed potatoes adds some pleasant texture. Delicious.
finally someone said it
The thing about that strainer hack is you have to be using a similar-sized pot, as well as enough headroom to secure it upside down. But sure.
I agree with guga, mashed potatoes are normally better with Yukon gold potatoes.
I frequently find prime grade Choice steaks at my local Costco. $15+ cheaper per 4-5 steak package.
Nice vid. However you shoukd sieve your pasta like this. Waisting the starchy water which is ideal to bring yourpasta sauces together!
I went the cooking pot including a 'basket' so you can just take out the 'basket' with the pasta, pour it into the sauce (no Do Not Rinse your pasta EVER) and keeping the pasta water ready to use in the sauce.
Okay about buying meat and bulk I do this with good roasts I look for a good fat cap on the roast and I cut them into steaks I mean I can get four to six steaks out of one roast versus going to the store and paying $40 for 2
0:14 why does that sounds like that one sound effect lmao
now you just need to do all the hacks and test them out.
My concern with the "Bread back to life" one is bacteria.
I remember the first time I made something to eat. My family said it was good but it was so heavy that one cup from 8:00 filled up everyone's stomach. We didn't even ate dinner.
Guga please try dry aging a steak in Chinese Glaze Red tub 01 😘👍
Guga mate, please deep fry (or something) a steak in cheese oil/ oil that comes from melted cheese.
Can you Dry age stake in egg.
2:03 is a nice part
Guga is a god among men.