I used the CHEAPEST Beef to make an EPIC Birria Welly!
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- Опубліковано 27 чер 2022
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I love Birria and Beef Welly and today I tried to combine both and see what would happen. Now I must say this was a very unexpected surprise!
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#Eat #Food #Cooking - Розваги
*Also Guga, you should do a PSYCHOLOGICAL EXPERIMENT on your family. Make 3 regular “Guga steaks” (just salt, freshly ground pepper, garlic powder and nothing else) and serve them to Angel, Leo, and Mau-Mau. Tell them it’s an experiment and you want them to let you know which steak tastes better. However, they’re all the SAME steak! But they won’t know that. You should even try to use the placebo effect on them and point to one of the steaks and say, “I think you guys will REALLY like this one!” but again, it’s just another control steak. Make them think it’s different and maybe their brain will actually make them taste something different.*
Great Idea! My money is on Angel figuring it out. The guy's sense(?) is on another level
Could be easily achieved with food coloring perhaps? 🤔 😅
@@jesusislord88Nah it will disintegrate in the high heat
1:40 I love when Guga starts to list things up and ends all his ingredients with a high note until the last one.
Can you try $1 Meat Beef Wellington with Pineapple tendering?
He did it
He did that .
He's done it, if you can't find it here its probably on his main channel
I cannot find it. What is the name of the video?
@@red2503 pretty sure it’s a $1 steak that has pineapple in the title of the video
Here’s an Idea to help your $1 steak. Since we know pineapple works to tenderize but won’t allow for a good sear I recommend you marinating the steak in pineapple then putting it in the dehydrator only long enough to dry out the outside completely to make getting a nice crust more possible.
what about a 24 hour dry brine after completely washing the pineapple off?
@@ElAyDubleZee sounds legit too
Throw onions into a juicer use the pulp for the gravy/sauce and the juice to tenderize the meat.
I'm wondering if that experiment he did previously with milk powder could help with some kind of crust.
I think I'd rather have the brisket one haha
This looks amazing. Your channel has made me want to get a sous vide machine for a while now. Need to get my priorites straight soon. Thanks for the great content, mouthwatering as always :)
💯👌🏼
I got a cheap one from Amazon, and let me tell you, THE BEST STEAKS HANDS DOWN! 100% worth the money, and so so easy to use. You won’t regret it
@@kaseyjohnson9374 how much was it
Do it!!!! Guga got me hooked after randomly clicking onto his videos years ago. Sous vide is the new wave!!! Always tender
Haha, i felt the same a year ago..
Until i decided "YES IM GONNA DO IT".
So saved on groceries and other things for a while, because i live from 50 euros per week..
And then i finally ordered my sous vide machine, vacume machine, bags and a 3L.
It changed my kitchen and my life forever😃.
I recommend it to everyone!
Love the content guga! Always nice to see how excited and happy you are on camera, definitely brightens by day and puts a smile on my face as well!
Facts!
I don't know why, but that Guga's "EVERYBODY" always sounds so smooth and satisfying :D
He sounds like Dr. Nick
@@mikeyg8568 hello everybody
Hi Guga!
Love your channels, you bring me a lot of joy as a passionate home cook (just got my first Anova, heat gun and some guns are on the way as well xD).
I learned so much from your videos, can't wait to try those techniques out!
I got two tips for you to improve your Wellingtons:
1 - Duxelles is not a paste, it's a very small mince, it's a little bit more work and harder to combine with the rest of the ingredients but gives better texture (you can actually cook the water out with a little bit of butter and finely minced shallots for more flavor, butter is life!!!!)
2 - Make an extra layer with a crêpe (you can flavor the batter to your taste with herbs or spices) between your prosciutto and your puff pastry. It will prevent the pastry from getting soggy inside and make it extra fluffy (learned this from a 3 Michelin Stars French chef recipe).
Hoping you can try it out in your next Wellington experiment.
Wish you and your family the best!
Antoine
Leo is right! Birria is not made with brown sugar, so he picked up the sweetness immediately!
oooow really??? i fking hate sugar, so you can make it without sugar???
@@samtem1 yup.
@@traviswalker8933 thanks man 💪 gonna make it without any sugar
@@samtem1 add 5 cloves, pinch of whole all spice, pinch of whole pepper, pinky finger nail amount of dried ginger to the blender then add 2 bay leaves to the bag for even more flavor
edit - Yes original recipes have no sugar
@@zephyrozz3910 thanks :)
Sour cream and onion remains the best tenderiser, powdered milk and home made umami powder remain the best seasonings, sous vide and smoking are the best cooking methods...
Using these combined I'd love to see you make something
Pineapple is the best tenderiser.
@@daijutsi Not really. It can go too far too fast.
@@daijutsi it leaves too strong of a taste and sour cream is actually better, guga even said it in the sour cream. Video iirc
Finally something interesting! Good job!
I bought eye round bc of Guga! Marinated it in pineapple, salt brined one hour before cooking, cooked it reverse sear and it was straight fire 🔥 Tender, juicy and flavorful. Thank you, Guga!!
glad to see you took my advice with the mustard. looks delicious
Please do a double sear vs single sear comparison. My opinion is searing before and after sous vide is easier, helps retain moisture, improves the taste of the juice in the sous vide bag, and makes for a better and more consistent final sear.
Go back on his old videos, he a couple videos. Pre sear sucks except for slow roasts.
@@deregulationIC and salmon I've discovered
Searing always drives off moisture
@@MetricJester Have you tried a pre-sear? The loss of moisture is from the surface which is what searing does. A room temp filet takes less than a minute per side or less to pre-sear with a torch. Your not going for a final sear level, just a good initial medium sear. The sous vide bag will still have a significant amount of juice and in my opinion it has a better flavor and makes a better sauce. Then post sous vide another quick torch final sear. I find it easier to get a very consistent final sear and improves the taste.
@@davep.7099 the liquid in the big is entirely determined by temperature. Filet mignon at 129 loses hardly anything. Pre searing might affect flavor, but it does not affect fluid loss
They say never give up :) (chapter 28)
List of ideas:
1.) Use pomegranate molasses "narsharab" e.g. in different molasses types experiment
2.) Hanwoo VS Waguy Beef experiment
PS don't get me wrong i know that hanwoo is hard to get but lets say for 4 000 000 subscribers on Guga Foods or 2 000 000 on Sous Vide Everything? That would be sth special to see. thanx
Dang man! I feel like you were REALLY showing us your passion for cooking in this one dude! Looks awesome!
Looks good, have to try the birria burgers first though
Yeah no thanks on the wellington, but it got me thinking....what about making a beef wellington hot pocket with the shredded birria beef in a puff pastry. Now that sounds like the way to go.
I would love to see you make a Birria Ramen recipe. I found a little food truck in my city and it's ALWAYS busy, so I had to try it. Everything they make is divine, but they do a Birria Ramen that'll make a grown-ass man cry. Everytime I go there I have to get the lingua tacos and Birria Ramen with extra consome. Gawd now I'm freakin hungry 😩
I’ve never heard that before and that sounds amazing!! There’s a Mexican restaurant not too far from my house that does a Birria pizza. It’s pretty much like a quesadilla and it is awesome on so many levels.
@@bloodysabbath1984 God, that sounds bitchin. I'm pretty much convinced that Birria is what heaven tastes like, so any way it comes I'm pretty confident I'd love it, I'll have to keep an eye out for that
3:36 Man this looks beautiful!!!!
That is one well loved cutting board. Makes me wonder if it's like that from being used over time, or from a lot of cutting in a short amount of time.
"liquid-y water" I love Guga xD
The pillows on the back are awesome
guga u should cook the eye round in sous vide aiming for rare and then get to medium rare in the oven when all the welling preparation is done
Hey Guga, thanks for your great videos.
After watching your videos, I have three requests for future videos:
- Please try some other cattle breeds than wagyu and American beef.
- How do you clean all your pans and other cooking ustensils so they continue to be so shiny ?
- Please cook a foie gras in a terrine using sous vide.
And yes I'll repeat those requests often. ;)
Can you try something with persimmons? I really would enjoy seeing more fruity sauces or jams!!!!
Guga really gotten into his wellingtons with the brisket welly and now a birria 1. All look great keep it up. 35 day konbu dry aged wagyu please.
Bro I need to get a Sous Vide machine, all the meat you cook using it looking amazing. Honestly watching your videos makes me so hungry lol. Keep it up man.
They're not very expensive and you will use it all the time, I cook basically every protein I eat in it. I have an Anova but the Joule is supposed to be good as well, which I don't doubt because the ChefSteps guys are good to go
Inkbird is inexpensive and users love them.
@@Paintplayer1 cool thanks for the advice, might order one. Can’t wait for that first perfect steak.
@@convincedquaker thanks I’ll check ‘em out
@@QWERT8552 it'll change your life, nothing like it!
Great video!
Hi guga! Love the content 😀 You should dry age a steak in shiitake and portobello mushrooms! I think it would turn out great! Super umami power 💥
GUGA! Can you try to use Pineapple with Chuck Roast and sous vide it to try and make it like a prime rib?! I’ve been wanting to do it at home myself
“Damn Leo” 😂😂😂
So much work bro
Watching this before I sleep and now I'm hungry x_X
Thanks for making my diet so much harder 😂
dry age steak in mustard and a pork loin in mustard, in if by chance they turn out extra tender try the eye round in mustard too
Idk how I forgot to watch this video but glad I forgot cause now I have something good to watch
Birria, the Mexican heaven!
You should make a bira fish taco... see if it would be any good... but that sauce with a beautiful swordfish in a tacos OMG 😋😋😋
Guga, you have so many knives it’s starting to look like Game of Thrones 😂
This is Insane, I need to do this.
Is that a ribeye pillow in the background! I am loving all the little food pillows 🥰
a bit of roasted wallnut in that mushroom paste does wonders. don't chop em to fine, the will also add a good crunch to the filling.
Guga will never give up on eye round 😂
Because it's all we can afford 🤣
I would love to see a triple dry-age experiment - Umai bag in the regular refrigerator VS the dry age cabinet VS Umai bag in the dry age cabinet!
That reveal scream has be laugh out loud!!
Is there such thing as a Wagyu Eye Round? I wanna see one. Love your videos
he’s done it before, just search up wagyu eye round and it should pop up
Great experiment gents.
I wish you guys would have tried without the sauce first so you can talk about how the sauce improves it.
Also an idea I guess for the other channel would be to do a smoked eye round to see if that method makes it more juicy.
Love the vids Guga! But if I hear you use the word “nice” one more time my head’s gonna explode 😂😅
Wow.. wellington day on both channels
Angel struggled soooo hard to not say that "he loves sweet meat" 🤣🤣
Cheers, Guga. How about some sous vide "carne louca" I think it would be interesting.
guga can you try a birrio compound butter?
Can you dry age a rib roast using garlic paste or garlic confit
"take a look on our shredded meat, this does not look very appetizing (...)" men, im salivating while looking at this
In Pho they cut eye round super paper thin and thats the raw meat in the pho that one might see. Best way to have it imo
My guy still hitting the high notes in his tutorial videos ! Let's dewwehh
Guga can you guide us on how to make Fritas from El Mago?
After so many Wellingtons, I'm still waiting for Guga to switch out the mushroom paste for a liver pate.
Is that the original recipe? Or is it your creation? (Sincerely asking)
You need to try Venezuelan Asado Negro, it's a way to make eyeround, juicy, delicious and not so dry.
To be honest I was screaming at a point of the video..where's the decorative puff pastry!! haha
how about experiment with beef wellington, but instead using a parma ham, u can choose another ham, and the mushroom too
just try using another type of mushroom and ham
There’s an old video of Vincent Price cooking trout in a dishwasher on the Johnny Carson show. Lol
The original sous vide
I just finished watching a sous vide experiment in which beef was cooked at 140 degrees for 24 hours, 48 hours, and 72 hours. The winning time was 72 hours.
Guga loved from indonesia bro, after i saw this video, i wonder can you make a rendang wellington??? How bout that?
You should try it traditional but grind up the eye of round first incorporate some wagyu fat into the meat. Then make a meat paste where you mix the meat thoroughly to get it sticky roll that out flat for the outside....
Form the loose ground meat loosely so it is tender. Freeze the loose meat for a bit so it holds its shape, wrap it once in your outside meat paste. Hard sear on the outside like normal mustard mushroom puff pastry like normal. I think that is the way to go for eye of round.
do an iguana wellington
i love you videos
Here's something I don't think you've tried:
Fermented Shrimp Paste.
Also known as BAGOONG in the Philippines and most southeast asian countries.
Commonly found in most asian supermarkets or well stocked asian sections in mainstream american supermarkets (ie not that hard to attain).
Perhaps try initially as a compound butter?
Or a dry aging method?
Or a marinade when putting into sous vide?
I'd be interested to see if you're down for trying, Guga.🤔
Hi Guga !
You always use garlic powder to season your steak, but I was wondering if it would not be better to use other garlic seasoning like fresh garlic, garlic paste or some kind of garlic compound better ?
Would you make a video about testing different kind of garlic seasoning to find out the best way ?
Love you
He has a video comparing four types of garlic. It’s a bit older but it’s there!
I'd like to see you do a video where you compare elk steaks to wagyu beef steaks
Okay where is the place where can I find this steak for $1? I have been looking everywhere.
you should do something with the most expesinve shrimps or lobster
Perfect silverside meal
Tryyyyy Tamarind dry age steak pleaseeeeeeee
what if you open up the meat spirally like a sheet and apply wagyu tallow and close it up ?
Hey Guga can you please dry age a steak in open pit barbecue sauce, I would appreciate it so much❤️.
Any suggestions for replacing the fungus in the Beef Wellington? Not that I don't like mushrooms, but they do tend to destroy my joints with uric acid crystals; gout sucks.
Sad part eye round cost more then beef shoulder per pound. I wonder what happens if beef shoulder is better
I love Guga's experiments. It's either a 10,000 dollar a50 wagyu made from cows only fed acorns that have been blessed by the pope, or 1 dollar eye rounds. There is no in between.
Do an experiment trying different Bone Marrows. Pig Bone Marrow, Cow Bone Marrow, then maybe something like Ox or Bison. Please!
Guga using pincers as a gardening tool is very Guga
Any chance we could get another experiment involving your home-made MSG (MSGuga), like a compound butter or a dry-age?
Angel keeps it real.
guga next time you make birria please put more chiles (ancho, morita, chipotle, meco) and put the spices (cumin, anis, clove, cinnamon, ginger, allspice, oregano, coriander seed, bay leaves) thats birria guga...regards
This is a fusion dish so it's not expected to be traditional.
Everyone is doing birria something. What's next: birria scrambled eggs, birria cheesecake?
Bro really made little diamonds and then put individual rosemary leaves into the diamonds. This is some real gourmet shit.
gugs how about making some next level compound butter like wellington compound or birria compound
dry age in salt or salt ang sugar like whit the egg yolk
Guga, challenge for you:
Beef wellington meatballs
Isnt there supposed to be crepes on top of the prashuto n under the puff pastry? Im pretty sure theres supposed to be right? Or does this one not have that for a reason would that not go good with the birria? Now im curious....
Can we do this with your Latin bacon and greens mix?
Don’t forget the ginger, clovers, vinegar and bay leaves for the sauce
If you cut deli slices of wagyu and meat glued them to a cheaper cut, or wrapped the cheaper cut with the wagyu like bacon, would the wagyu slices add enough flavor to make the cheaper cut great?
Guga can you do a umai dry vs dry age cabinet experiment
Weird to see a well done Wellington
Birria vs Brisket Wellington
“The best way to get a crust is with a flamethrower.”
Yeah, because we always have one of those laying around.
If you sous-vide, you do. ☺️
@@convincedquaker Naturally.
Okay, you need to get Gordon Ramsay on the channel. We need to see him judge your wellingtons. It will be gold I tell you gold.