Kevin F LOL, kevin you are always motivating us to keep the videos going. Thank you so much my friend. it makes all the work and passion so worth it. I really, really appreciate it! Thank you again.
Sorry guys!!! I love everyone of your videos... but you missed one of the most crucial ingredients in your marinade.... Something is just a staple in Mexican cuisine.... CILANTRO!!!!!Take it from a mexican... LOL.... no carne asada is carne asada without the flavor of cilantro... Keep up the good work guys!!!
Angel Sanchez theres a chemical imbalance that runs in like 2 to 5% of people that makes cilantro taste like soap. I cant eat it. Maybe one of them has it
No beer also? Im from houston and the mexican guys i hang out with always put beer in the marinade and its so effing good bro...try it if u haven't yet
The CILANTRO does not belong in the marinade. Cilantro is, like the tomatoes, or crema, or fresh onions, a condiment added to the cooked meat. It was not until I developed a liking for Indian food in my 30s (courtesy of a coworker) that I developed a taste for cilantro. Prior to that, I agree with Nick below, it was kind of soapy tasting to me. But it's definitely one of my favorites today. When we make chimichurri sauce, we use three parts Italian parsley to two parts cilantro for a perfect flavor along with the garlic, some red pepper flakes, and the EVOO.
Hello, from guga foods I'm here now. Imma watch every video and like it all for a request. PLEASE make SISIG using beef then one use bone marrow the other use japanese mayo. Thank you so much! (20th comment on SVE)
Hey guys, tried your carne asada recipe, which I marinated overnight. It was awesome! Probably could've kept in in the marinade for more than 8 hours to get more flavor, but it was easy, family loved it, and added another sous vide recipe for the file. Thanks!
I was googling sous vide carne asada And ran across your UA-cam page. I'm using a very similar marinade and basically just wanted cooking times and temp times. After cooking beef. I usually clean my bags out by turning them inside out and using a little bit of soap and water and rinsing them out. I especially reuse bags that have contained to vegetables. The bags are so expensive and I'm leaving less of a foot print "I've not suffered any food poisoning yet LOL" anyway I'm going to try your recipe in the future and see if it's any different than mine. I use powdered garlic and a pinch of cayenne pepper in the marinade that I use. Anyway, be safe and have a nice New Year's!
Friendly reminder, never leave your below medium steak overnight. I made some sous vide flank steak last night, it was perfectly medium rare, so succulent and tasty but it was a huge steak so I left half of them and put them on rice, thinking that I can have a good lunch today in the office. When I opened my lunch box today, the blood from the steak was soaking the rice and it smelled absolutely disgusting.
I love all your videos, but when you eat carne asada, first off, heat up your tortillas, and 2nd we use corn tortillas for this. And please no more jarred salsa. Keep up the great work!
I enjoy your videos and 'thumbs up' most all of them. My question is why are your cook times all over the map? Sometimes 24 hours, other times 22 hours, or 15 hours or six hours. And this cook was 2 HOURS? Your temps are pretty consistent at 135 degrees, but how do you decide on cook times? Sometimes you include beef bouillon, sometimes a citrus marinade, sometimes a mustard rub. Sometimes you smoke the meat, other times not. I am looking for some consistency. There are many UA-cam channels about Sous Vide, but your videos are the most entertaining and informative. I am looking for some common thread as to the very best results. Any answers you can provide will be appreciated. Thanks. Chris
I found your vids about a week ago and have ordered a bunch of stuff from Amazon and done 3 steaks already. I am hooked! I also have a ribeye in the fridge dry aging for a day as I write this. Thanks guys for your passion, it is contagious!👍🏻
+Bradley Hannesson awesome! I know you will love it just like I do. Thank you so much for commenting, your support is what motivates me to do more awesome videos. That dry aged should be real good. I will be curious to see how it comes out I am 100% it will be awesome! 👍👍👍
The vac-sealed bag that I marinate in is what I throw into the sous vide bath the next day. Looks like I have been doing this wrong, accurate? The skirt steak comes out AMAZING. Thx!
Another great video fellas, that meat looks fabulous. I do have a question though. Would it not have been better to sous vide the meat in the marinade, or would that have overpowered the meat? Also, you mention that you are at the 'office'. Do you cook at your place of work? What kind of work do you do?
That is a great question about cooking on the marinade. I will be giving that a try one day. If you ever do let me know, about cooking the food yes, I cook everything in the office we do web design, web development and custom programming.
Hey Guga here in mexico (more specificly in the northern part of mexico) we make Carne Asada with a meat cut called “diezmillo” or chuck I think its called in english. The preparation here is only using salt and nothing else on a 0.5 in slice of meat once its on the grill. My question is.. Can you make a 1.5in thick sous vide steak using diezmillo or chuck? If so, could you compare it with new york? I personally prefer diezmillo than new york in carne asada since its a juicier meat with that preparation, but i would like your crews opinion in a steak preparation Thanks 😁👌🏼🥩
Oi brasileiros e boriqua....hay que asar o por lo menos tostar la tortilla por un rato, mon y echar una buena salsa, un poco de cilantro ( I wouldn't marinade or sous vide that herb...?) y donde esta la cerveza ( substitute Tequila or Cachaca?)
I'd love to see this revisited, I know now Guga would bring a lot of sides and accutraments to the show, maybe make his own tortillas :) would be a big change I think
Brian Clark Thanks buddy. That is a great question, sometimes yes and sometimes no, this one was still hot as Ninja came to eat fast. Sometimes he is on the phone or MauMauzinho is on the phone and the food gets cold. But most of the time its hot and ready.
Is that really Tostittos salsa I see on the Table? Do I have to make a salsa making video for you or would you just like me to send you my recipe....Great video I will be doing carne asada tomorrow, think I will use the flame thrower for that, I cannot get the searzall right now it is backordered with no ship date
Try something under 135, 140 would take it past medium rare resulting in loss of juice and toughening of the muscle fibres causing a tough texture. I do 135 for 2-4 hours after 10 hours marinating subsequently refrigerating once again for as long as needed before drying extra moisture and searing over high heat. Something can also be done if you pre sear but tread carefully doing that as it is easy to overcook and can potentially mess with the marination process.
Homies pooping on Guga for missing cilantro and using flour tortillas and chunky salsa... he’s a Brazilian!!! Leave the man and let’s go back to watering our mouths 😂😂
Hey boss, which of the machine is best for cooking huge amount of steak? Want to try sous vide for my mom's birthday, and need one that can cook a lot of meat in one go and continuously cooking batches... BIG Family i got! Thanks!
haveing this for dinner tonight, replaced jalepeno with sweet red peppers, and gave 4 hits of applewood with my new smoking gun, just baught myself as a bday gift to self, bday not till friday but had to test it now smoking some ribs for tommorrow
Can't find the amounts to use for the marinade. Would you post them for me please? We have company coming for the holidays and I want to make the best Carne Asada ever Thanks.
good explanation. just saying the cooking technique is in the name so what's next ? "french fries sous vide" i just don't see the asado, searzall didn't get any crust to it, you can't substitute hot wood fire char... "Marinated Flank Steak Sous Vide"
Just got back from Puerto Vallarta. Tell them you water cook and heat lamp ur meat and they'd laugh their asses off at you. Real carne asada takes a few seconds, lol. Thanks for the chuckle.
First, I love your channel. I watch and like at least 2-3 videos a day for the last month or so. Second, I would love to see you do Carne Asada but the Nicaragua style. Like the fritanga. Seems similar to this but the meat looks a lot different and I like it when the meet has some fat on it too. Is this something you have tried before and if so would you be able to show us how to make an amazing Nicaraguan Carne Asada👍
Hi Guga. Great videos! I’ve watched about a hundred of your videos since I bought my Joule. You are my “go to” guy once it comes to sous vide cooking. I have a sliced, marinated and vacuum sealed carne asada in my freezer. I’m thinking about cooking it with sous vide, but wanted to hear your opinion first. Have you tried cooking carne asada like this before? Or willing to make this experiment in the future? Thank you for all those great videos!!!!
I live in California, and what you made is more like fajitas here. You used a flank steak, as where Carne Asada here is beef flap, or Carne Ranchera if you go to a carneceria. I recently cooked the Carne Ranchera in my sous vide, and finished on the grill. It was really flavorful, and very tender.
Nice! I use a similar marinade: Orange juice, key lime juice, salt & pepper, and garlic. The orange juice and key lime (or lime) juice makes it super tasty! When you make the tacos, dice up the tomatoes, onions, cilantro, and jalapeno. So good. Even a lime creme or chipotle lime creme on top is super tasty. Great videos!
You should try cold smoking for an hour after you're done cooking it. Adds that last bit of flavor you miss out on when you don't use a charcoal grill.
VOCÊ PARECE AQUELE CARA QUE FOI PRESO, QUE SE PASSOU PELO FILHO DO DONO DA GOL KKKKK. SERÁ???? BRICADEIRA, LEGAL O CANAL, PRINCIPALMENTE QUANDO É MADRUGADA E ESTÁ COM FOME :(. TEM UM PUBLICO DE BR JÁ, SERIA DIVERTIDO SE DESSE UMAS BRINCADAS EM PORTUGUÊS, QUANDO EXPERIMENTA E COMPARA RECEITAS, TEM EXPRESSÕES EM INGLÊS QUE NEM TODOS CONHECEM...
Love your channel but can’t afford to cook the way you cook where her family is there any any way of cooking stuff for a family like chicken turkey chicken wings look for a family then pork chops matchstick we can’t afford steak all time he can’t afford the cuts of meat that you use
I use my sous vide circulator to cook chicken breast (140°F for 2 hours), salmon (135 for 1 hour), lamb cubes (150 for 2 hours) and ahi tuna. I don't consume pork for religious reasons but I think you can use sous vide cooking to prpduce great results. As for marinades, for chicken I use salt, pepper, vinegar and dried herbs mix. It turns out amazing.
Just tried this recipe and it turned out wonderful! The meat was tender and flavorful without the chimmichurri and amazing with it. Thanks so much for all of the videos and inspiration. We love you guys!
Glauber Ribeiro Ola grande, sim estamos em Miami, mais para Kendall. Compramos em um asogueiro do lado do Office. Descupa, meu portugues para escrever e pessimo, mais falo perfeito. Grande abraco.
you dont have to cook it to well done, you just have to cook it for longer. There isn't much fat, so it's very tough if not cooked and CUT correctly. Always perpendicular to the grain in thin strips. I cooks mine for at least 7 hours.
Guga looked like a teenager back then. He’s come a long way in the last two years.
Eating all that good steak turned him into a man
COVID aged everybody massively one way or the other
Watch it again now 😂
Guga, What's up with the jarred, name brand salsa. Come on homie, I expect your condiment game to match your Carne skills.
Another 2 lbs gain from your video - my doctor will say "Kevin What happened to you ? ; and I'll have to say " Sous Vide Everything" doc !
Kevin F LOL, kevin you are always motivating us to keep the videos going. Thank you so much my friend. it makes all the work and passion so worth it. I really, really appreciate it! Thank you again.
Sorry guys!!! I love everyone of your videos... but you missed one of the most crucial ingredients in your marinade.... Something is just a staple in Mexican cuisine.... CILANTRO!!!!!Take it from a mexican... LOL.... no carne asada is carne asada without the flavor of cilantro... Keep up the good work guys!!!
Angel Sanchez theres a chemical imbalance that runs in like 2 to 5% of people that makes cilantro taste like soap. I cant eat it. Maybe one of them has it
No beer also? Im from houston and the mexican guys i hang out with always put beer in the marinade and its so effing good bro...try it if u haven't yet
omg yea i bet that would be amazing! i love cilantro
The CILANTRO does not belong in the marinade. Cilantro is, like the tomatoes, or crema, or fresh onions, a condiment added to the cooked meat. It was not until I developed a liking for Indian food in my 30s (courtesy of a coworker) that I developed a taste for cilantro. Prior to that, I agree with Nick below, it was kind of soapy tasting to me. But it's definitely one of my favorites today. When we make chimichurri sauce, we use three parts Italian parsley to two parts cilantro for a perfect flavor along with the garlic, some red pepper flakes, and the EVOO.
I see ure a men of culture as well
"And I know, it doesnt look that good right now... but watch THIS!" 1:47
Meat looked great! But that Salsa (Respect Lost)
Its a Brazilian thing. Part of our culture to at least have the option of salsa with meats.
they should use fresg salsa not the tostitos or any from jar
Maybe just some pica de gallo
I don’t see the marinade amounts
Hello, from guga foods I'm here now.
Imma watch every video and like it all for a request. PLEASE make SISIG using beef then one use bone marrow the other use japanese mayo. Thank you so much! (20th comment on SVE)
Hey guys, tried your carne asada recipe, which I marinated overnight. It was awesome! Probably could've kept in in the marinade for more than 8 hours to get more flavor, but it was easy, family loved it, and added another sous vide recipe for the file. Thanks!
Fique muito feliz com seu talento. Extraoordinário ! Sucesso Absoluto !
I was googling sous vide carne asada And ran across your UA-cam page. I'm using a very similar marinade and basically just wanted cooking times and temp times. After cooking beef. I usually clean my bags out by turning them inside out and using a little bit of soap and water and rinsing them out. I especially reuse bags that have contained to vegetables. The bags are so expensive and I'm leaving less of a foot print "I've not suffered any food poisoning yet LOL" anyway I'm going to try your recipe in the future and see if it's any different than mine. I use powdered garlic and a pinch of cayenne pepper in the marinade that I use. Anyway, be safe and have a nice New Year's!
Anyone use skirt steak? That's all I could find
Making this tonight...just getting ready to sous vide it. I can't wait!
Guga, I've been obsessed with your videos the last month. I was about to instant pot my carne asada, but thought, let's guga it!! Sous vide style.
Your lunches must be really really awesome. I mean c'mon!
Friendly reminder, never leave your below medium steak overnight. I made some sous vide flank steak last night, it was perfectly medium rare, so succulent and tasty but it was a huge steak so I left half of them and put them on rice, thinking that I can have a good lunch today in the office. When I opened my lunch box today, the blood from the steak was soaking the rice and it smelled absolutely disgusting.
I love all your videos, but when you eat carne asada, first off, heat up your tortillas, and 2nd we use corn tortillas for this. And please no more jarred salsa. Keep up the great work!
Some people use flour. Particularly people in Sonora.
I enjoy your videos and 'thumbs up' most all of them. My question is why are your cook times all over the map? Sometimes 24 hours, other times 22 hours, or 15 hours or six hours. And this cook was 2 HOURS? Your temps are pretty consistent at 135 degrees, but how do you decide on cook times? Sometimes you include beef bouillon, sometimes a citrus marinade, sometimes a mustard rub. Sometimes you smoke the meat, other times not. I am looking for some consistency. There are many UA-cam channels about Sous Vide, but your videos are the most entertaining and informative. I am looking for some common thread as to the very best results. Any answers you can provide will be appreciated. Thanks. Chris
I found your vids about a week ago and have ordered a bunch of stuff from Amazon and done 3 steaks already. I am hooked! I also have a ribeye in the fridge dry aging for a day as I write this. Thanks guys for your passion, it is contagious!👍🏻
+Bradley Hannesson awesome! I know you will love it just like I do. Thank you so much for commenting, your support is what motivates me to do more awesome videos. That dry aged should be real good. I will be curious to see how it comes out I am 100% it will be awesome! 👍👍👍
are you hiring in your office ......
try pace picante instead of tostidos salsa. it tastes a hundred times better.
Guga, can you lease dry age a steak in open pit barbecue sauce, if you don’t I’ll steal your steaks.
The vac-sealed bag that I marinate in is what I throw into the sous vide bath the next day. Looks like I have been doing this wrong, accurate? The skirt steak comes out AMAZING. Thx!
Another great video fellas, that meat looks fabulous. I do have a question though. Would it not have been better to sous vide the meat in the marinade, or would that have overpowered the meat? Also, you mention that you are at the 'office'. Do you cook at your place of work? What kind of work do you do?
That is a great question about cooking on the marinade. I will be giving that a try one day. If you ever do let me know, about cooking the food yes, I cook everything in the office we do web design, web development and custom programming.
Hey Guga here in mexico (more specificly in the northern part of mexico) we make Carne Asada with a meat cut called “diezmillo” or chuck I think its called in english. The preparation here is only using salt and nothing else on a 0.5 in slice of meat once its on the grill.
My question is.. Can you make a 1.5in thick sous vide steak using diezmillo or chuck? If so, could you compare it with new york?
I personally prefer diezmillo than new york in carne asada since its a juicier meat with that preparation, but i would like your crews opinion in a steak preparation
Thanks 😁👌🏼🥩
Oi brasileiros e boriqua....hay que asar o por lo menos tostar la tortilla por un rato, mon y echar una buena salsa, un poco de cilantro ( I wouldn't marinade or sous vide that herb...?) y donde esta la cerveza ( substitute Tequila or Cachaca?)
I'd love to see this revisited, I know now Guga would bring a lot of sides and accutraments to the show, maybe make his own tortillas :) would be a big change I think
Lets do a Rib Eye Next! Is the meat warm by the time you cut and eat it? Great vid(e)!
Brian Clark
Thanks buddy. That is a great question, sometimes yes and sometimes no, this one was still hot as Ninja came to eat fast. Sometimes he is on the phone or MauMauzinho is on the phone and the food gets cold. But most of the time its hot and ready.
I don’t have a flamethrower. Can I pan sear the steak after the sous vide? If so should I butter baste it like a regular steak? Thank you
Is that really Tostittos salsa I see on the Table? Do I have to make a salsa making video for you or would you just like me to send you my recipe....Great video I will be doing carne asada tomorrow, think I will use the flame thrower for that, I cannot get the searzall right now it is backordered with no ship date
I know! I could not believe my eyes when I saw that crap on the table! :-)
Guga: Today I'm cooking the most succulent, juicy carne asada you've ever seen in your life.
Sam The Cooking Guy: Hold my beer.
This video is from three years ago. Sam doesn't even compare to Guga anymore these days.
@@plasmac9 True. I like Sam The Cooking Guy, but Guga is great. I sometimes wish for a collab between them.
Did you just shake off the marinade? Or should some make it into the sous vide bag?
I got my Sous Vide machine the other day, so now I have to go re-watch the whole channel.. hahah
The best carne asada Is in sonora, mexico :3
Do you buy the carne asada con la maquina y corta muy degadita at the store first?
When you take it out of the fridge to you let it get to room temperature before you sous vide it
I tried with skirt steak, at 165* for a couple of hours, 140* for 17 hours. Tasty but tough! I had hoped the time and tempetature would tenderize...
Try something under 135, 140 would take it past medium rare resulting in loss of juice and toughening of the muscle fibres causing a tough texture. I do 135 for 2-4 hours after 10 hours marinating subsequently refrigerating once again for as long as needed before drying extra moisture and searing over high heat. Something can also be done if you pre sear but tread carefully doing that as it is easy to overcook and can potentially mess with the marination process.
Homies pooping on Guga for missing cilantro and using flour tortillas and chunky salsa... he’s a Brazilian!!! Leave the man and let’s go back to watering our mouths 😂😂
Funny how all three stars comment on the LEMONY flavor . . . the only problem with that assessment is . . . there was NO LEMON in the marinade. LOL!
Hey boss, which of the machine is best for cooking huge amount of steak? Want to try sous vide for my mom's birthday, and need one that can cook a lot of meat in one go and continuously cooking batches... BIG Family i got! Thanks!
haveing this for dinner tonight, replaced jalepeno with sweet red peppers, and gave 4 hits of applewood with my new smoking gun, just baught myself as a bday gift to self, bday not till friday but had to test it now smoking some ribs for tommorrow
Can't find the amounts to use for the marinade. Would you post them for me please? We have company coming for the holidays and I want to make the best Carne Asada ever Thanks.
Click "SHOW MORE" under the video for the amounts.
how is it carne asada sin asador????
carne assada sous vide.
good explanation. just saying the cooking technique is in the name so what's next ? "french fries sous vide"
i just don't see the asado, searzall didn't get any crust to it, you can't substitute hot wood fire char...
"Marinated Flank Steak Sous Vide"
Sous Vide French Fries, Blast it in a Sonic Bath for 1.5 hours, then put it in Deep Fryer.
Yes "Chunks" are where i's at; Shredding the meat causes it to dry out fast. What about boiling down the bag liquid for a sauce?
Show how to this on a charcoal grill. I don't have a sous vide
Just got back from Puerto Vallarta. Tell them you water cook and heat lamp ur meat and they'd laugh their asses off at you. Real carne asada takes a few seconds, lol. Thanks for the chuckle.
First, I love your channel. I watch and like at least 2-3 videos a day for the last month or so. Second, I would love to see you do Carne Asada but the Nicaragua style. Like the fritanga. Seems similar to this but the meat looks a lot different and I like it when the meet has some fat on it too. Is this something you have tried before and if so would you be able to show us how to make an amazing Nicaraguan Carne Asada👍
Hi Guga. Great videos! I’ve watched about a hundred of your videos since I bought my Joule. You are my “go to” guy once it comes to sous vide cooking. I have a sliced, marinated and vacuum sealed carne asada in my freezer. I’m thinking about cooking it with sous vide, but wanted to hear your opinion first. Have you tried cooking carne asada like this before? Or willing to make this experiment in the future? Thank you for all those great videos!!!!
What is hwat heat-thrower thing you used to sear the meat at the end?
Do i leave it in the marinade to cook it or discard the marinade?
Looks great! Why not marinade the meat in the foodsaver bags? Doesn't the vacuum get the marinade into the meat better?
the lemon juice didn't cook the steak overnight?
I thought raw garlic was a no no for Sous vide? I’m a beginner so sorry if this is covered elsewhere
I see the recipe but Did I miss the cooking instructions.
You might get a better marinade if you vacuum seal it to marinate, then remove the marinade and reseal.
I live in California, and what you made is more like fajitas here. You used a flank steak, as where Carne Asada here is beef flap, or Carne Ranchera if you go to a carneceria. I recently cooked the Carne Ranchera in my sous vide, and finished on the grill. It was really flavorful, and very tender.
Tostitos salsa, guey? It deserves better than that!
oldschool guga! vintage bro 😂
Had canned salsa 😂
Im a medium rare when it comes to steaks. But when I eat carne asada I like it really cooked. Its not carne asada if its pink.
Nice! I use a similar marinade: Orange juice, key lime juice, salt & pepper, and garlic. The orange juice and key lime (or lime) juice makes it super tasty! When you make the tacos, dice up the tomatoes, onions, cilantro, and jalapeno. So good. Even a lime creme or chipotle lime creme on top is super tasty. Great videos!
Has anyone cooked this recipe in the marinade? Just wondering if there's any reason not to.
watching this is 2024 feels like time travel
You should try cold smoking for an hour after you're done cooking it. Adds that last bit of flavor you miss out on when you don't use a charcoal grill.
My flank steak is significantly thicker than this. It's more like a roast than a steak. How would I adjust cooking time to accomodate it?
VOCÊ PARECE AQUELE CARA QUE FOI PRESO, QUE SE PASSOU PELO FILHO DO DONO DA GOL KKKKK. SERÁ???? BRICADEIRA, LEGAL O CANAL, PRINCIPALMENTE QUANDO É MADRUGADA E ESTÁ COM FOME :(. TEM UM PUBLICO DE BR JÁ, SERIA DIVERTIDO SE DESSE UMAS BRINCADAS EM PORTUGUÊS, QUANDO EXPERIMENTA E COMPARA RECEITAS, TEM EXPRESSÕES EM INGLÊS QUE NEM TODOS CONHECEM...
+Ricardo Bastos 👍👍👍
I thought Sous Vide the bell peppers and onions is strange, they never even used it, wasn't on the plate or on the table.
Slice that meat on a bias, you will get a wider slice, better coverage in your tortilla
ahhhh, so young and already so talented.... at cooking i mean, not acting hahaha
I dont like the idea of cooking in plastic.
Thank You from Germany for this Recipe.I have found very good Recipe in this Chanel.
Thank You and a very Good Time.
I Hope of More Recipe .
Love your videos but that was the least appetizing taco I have seen. You need real salsa and guacamole.
How do I apply for a job to work in your office? I’ll even wash the paper plates. LOL 🤗
Love your channel but can’t afford to cook the way you cook where her family is there any any way of cooking stuff for a family like chicken turkey chicken wings look for a family then pork chops matchstick we can’t afford steak all time he can’t afford the cuts of meat that you use
I use my sous vide circulator to cook chicken breast (140°F for 2 hours), salmon (135 for 1 hour), lamb cubes (150 for 2 hours) and ahi tuna. I don't consume pork for religious reasons but I think you can use sous vide cooking to prpduce great results. As for marinades, for chicken I use salt, pepper, vinegar and dried herbs mix. It turns out amazing.
I finally got the description to come up. Got the marinade. Thanks.
Just tried this recipe and it turned out wonderful! The meat was tender and flavorful without the chimmichurri and amazing with it. Thanks so much for all of the videos and inspiration. We love you guys!
Thank you Guga! Made this for supper tonight, and to quote Ninja: "It was AMAZING!". We will be making this again. Thanks for the videos!
Can you barbecue instead of using a flame thrower?
No guacamole ? No homemade salsa ? Didn’t even heat up the tortilla. Smh red flags everywhere
haha
Where did you get the rack that you sear your meats on? And how big is the water bath bucket that you use?
Thanks for the videos!
Chris L that rack I custom made it, and the bucket is 26q. Thanks for watching.
Can’t wait to try this gunna get down with rib eye and New York steaks as well
This is delicious. This is the first thing I made with my new Anova. Thanks for inspiring me to try Sous Vide.
Do I have to be home to turn it on?
You can really tell how much he got better at making videos.
The thing with sous vide is you get the perfect cook very consistently. This looks great.
the tortilla idea is great!!! thank you guys!! Greetings from poland
Keep it up just, got everything I need, cooking this will be my first attempt can't wait
Raw ass stakes might as well go to a farm and bite into a cow lol
Hola guys. Great video. Question, can you direct me to where you purchased your sous vide container? Gracias!
Fernando Duran
Sure, here is the link www.amazon.com/dp/B014U596GO/ref=wl_it_dp_o_pC_nS_ttl?_encoding=UTF8&colid=1MZ4MUFRDBR7M&coliid=I7J8IYT5W8VV6
Man I'm starving watching your vids.
No substitutions...Flaank steak
Pelo que entendi, voces estao em miami, ne? Onde vcs compram carne? Tenho comprado umas carnes no Gaucho Ranch and algumas vezes em Martinez e Seabra.
Glauber Ribeiro Ola grande, sim estamos em Miami, mais para Kendall. Compramos em um asogueiro do lado do Office. Descupa, meu portugues para escrever e pessimo, mais falo perfeito. Grande abraco.
Normally I would say to cook over wood or charcoal but it looks amazing Guga!
É a primeira vez que eu vejo uma carne assada que não foi assada kkkkkkkkkk
unfortunately great steak with shitty sides.
That intro tho LMAO
Is this like a tangy taste?
Bro, I just ate thinking I was okay to watch this. Instantly hungry!
My understanding is that flank steak is more chewy if not cooked close to well done
you dont have to cook it to well done, you just have to cook it for longer. There isn't much fat, so it's very tough if not cooked and CUT correctly. Always perpendicular to the grain in thin strips. I cooks mine for at least 7 hours.
You guys are awesome! I love watching your channel.
Put a Guga shirt on Guga!!!!
Which vacuum sealer you use or is best?