Pro Chef Reacts.. To Guga vs Nick FOOD BATTLE!
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- Опубліковано 13 тра 2023
- Who is going to win this Food Battle? Guga the Meat Expert or Nick the Masterchef Finalist? Let's see and let me know who you think is going to win in the comments below! :)
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if time is not a factor i would put it in a slow cooker with spices and some aromatics and let it cook for 8 hrs, or i would cube it brown it and add it to a stew to slow simmer. quick method i would slice it very thinly on the bias and quick fry in a pan with some onions,peppers and make poor man fajitas.
done :)
OK James! Mr Perrings? Worshester? !! There is no g in Perrins . . . and it's pronounced Woostersheer (short oo like look, and sheer as in stockings - it would be closer to say the pronunciation in ordinary usage is Woostersha') although people in the UK generally just call it Wooster sauce. Worcester (Wooster) is the main city in Worcestershire, a county in the West Midlands. Now try Cholmondeley, Beauchamp and Featherstonhaugh!!! 🧐
i was wondering how sharp your knifes is, on how high of a grit on whetstones do you sharpen them on up to 5-8k with leather stropping on 15° or 20° ? i usually sharpen for 22° for having the longest lasting edge :) would love to see a chef use a knife sharpned on grit 10k mirror polish with stropping :)
@@sayianstakepain with my German knives I can't get them quite as sharp as the Japanese ones I only have up to 6,000 gritstone right now
Guga's crew are brutally honest. He encourages it.
good to hear!
Yes I watch alot of his video, his crew is very honest with him
James.... as a german I have to say, it makes me really happy how you pronounce Schnitzel. 😢😊🤣 Most of the english speaking people can't pronounce it right. 😁
Really?? I'm glad to hear that! 😉 haha I know some German but some words are not easy to pronounce! haha 😂
Schnitzel is soo much better with veal. Tried it in Berlin some years ago.
ICH WUSSTE DASS ES JEMAND SAGEN WIRD hahahahah
@@marlonreichertz5853 ich auch :D war auch begeistert
No one cares
Country gravy is like a cheat code. Not surprising that it wins again. It's specifically designed to make even the blandest and driest of biscuits taste amazing, so if it can salvage those it can basically salvage anything.
I appreciate that you called out 'looks good vs tastes good'. As a rabid food youtube content consumer, I often wonder how good the dishes being made actually taste. I know that, as an amateur home cook I can make things that look unreal and taste a solid 5/10 lol
Right lol some times my dish that doesn't look good, tastes amazing but the great looking dishes are just ok tasting.
I have that problem in my private life. I have quite a list of things I've made that taste great, but I would never put into a video, because they look like a**. lol
thank you!
Or the reverse.. I can't make it look as fancy as UA-camrs but I'm pretty sure I nailed the cooking/taste
SortedFood does videos trying TikTok food trends and most of them are not good food, they just look good for low IQ TikTok zoomers
Yes, we need collabs! Guga seems like such a nice, fun guy. Since it was a competition, a doubt if any jobs would be on the line, but there probably will be more challenges to be made. I hope Chef James can have a video with Guga sometime.
I would love to! :)
Guga seems like a genuinely nice man (as does Chef James), so that is a wonderful idea!!!!
Guga is one of my favorite foodtubers, he's nice, generous and he definitely loves what he's doing. Though I can't really replicate what he does, I appreciate everything he does.
I can see that!
I'm sorry but I can't agree. Most of his videos are just done for shock value and he does ridiculous things with food because that's the only way he can be original. I used to watch his stuff but then I just found his videos quite ridiculous. I won't be watching this reaction video. So who is going to make a quiche Lorraine Cassoulet Carbonara z
Turducken?!
@@HyperHorse I found your comment rediculous.
@@HyperHorse well, if you think about it, Guga only does meat. So if you have a single-subject channel, you have to come up with creative ideas to keep your viewers interested. And he has a great personality too. I don't think he's going for shock value at all.
@@HyperHorse a huge amount of what he does is viewer-suggested.
Guga's reaction to Nick telling him he's going to use salt bae's technique had me in tears🤣
Your commentary was great here, chef!
🤣
One tip about pineapple juice, when using it as a tenderizer, make sure juice in not pasteurized as the high temp alters the enzyme structure from breaking the protein. Also why you only use pasteurized pineapple juice in gelatin when flavoring while still allowing gelatin to set.
Good to know...! =D
When it comes to tough steak, there is a Chinese dish my wife likes to make 小椒牛肉 - I call it chewy beef with long pepper. The intended mouth feel is actually easier to achieve with tough steak than trying to get a regular steak to firm up.
Very interesting!
Life in México is a lot less hectic or rushed than in the US, so we have a lot more time. So we have many ways of preparing meat that is not tender that take hours, in some recepies takes one or two days. But one of the things we do is cover the meat with papaya, leave it in the fridge overnight and that tenderizes it. Soaking the meat in milk or yoghurt is another method we use to tenderize it, like they did in this video. Great video and review, James!
Gracias Israel! I know what you mean, life in London was very busy, here it is much more relaxed but still not as much as in el campo
@@ChefJamesMakinson Yes, I live close to el campo, there are many farms around.
Joshua Weissman and guga just did a collaboration aswell. Guga seems very keen to do collaborations with other creators so here is hoping you can collab.
I love that Chef James is giving tips/reminder/guides about everything and even including history is giving more interesting to watch!
For this cheap round, I'd probably make stroganoff. It's not quite enough of a braise to tenderize, but cut the cubes small across the grain, and you at least won't have to deal with long chewy muscle fibers.
As for Nick and Guga, I think Guga thought about how to tenderize his meat a bit better. Nick did right cutting it thin, but he cut with the grain to get his long spaghetti strands, which means the cutting didn't actually help much. Then he used canned pineapple juice, when the heat from the canning process will deactivate the bromelain, so that didn't actually tenderize the meat any more than any acid would; vinegar or lemon juice would do just as well. The acid is probably what caused the color change he noticed as well, just like in ceviche. Guga, on the other hand, went to a lot of trouble to break down the fibers and soaked his steak in buttermilk, which does tenderize meat straight from the bottle. In fact, the pounding and cutting he did is part of the standard chicken-fried steak recipe, as what makes it different from a normal schnitzel is actually that you're _supposed_ to use a cheap tough cut of meat and use the process to tenderize it.
Stroganoff could be a good chose for this!
Ooh lots of good info here, thanks!
I use tough meats only in stews or braised, or mix it grounded for burgers sometimes. I've seen this video before and gave me some ideas.
Yes, we use pineapple juice to tenderize some tough cuts for "carne asada", and it does not leave the sweet taste.
BTW, Worcestershire sauce in México we called "british sauce" (salsa inglesa), to avoid the tongue twists pronunciation, lol!
Thanks for the review!
Saludos!
Haha. I live in Costa Rica and they call it Salsa Inglesa here too. They also call soy sauce Salsa China.
Interesting! Gracias!
😂
@@ChefJamesMakinson how it is Worcestershire sauce called in Spain?
@@rauleli people don't really use it here
Since you mentioned garum, you may want to keep an eye on "Tasting History with Max Miller", as he is working on a video where he makes traditional Roman garum from scratch.
Max is great!
I have seen him, he does a fantastic job!
Cheers James! So much watching some of my favorites with expertise over it. Thanks mate
You are welcome!
there's a Chinese method to tenderize the beef called velveting. could've come in handy for Nick in this challenge! velveting the beef is what you'd usually have in chinese stir fried beef!
Guga might try to make Salt Bae look like his greatest foe, but his real nemisis is the eyeround :P
We call it Worcester (Wooster) sauce in the UK. Thank you for your videos, I enjoy them very much.
We made a beef "schnitzel" from a tough cut of meat. Cut about 1 cm thick, flatten it with button, salt, pepper. Mix same eggs, and get panko or breadcrums in a bowl. The meat goes in the panko first, then eggs and shortly fry it in a hot oil. Really short, just the egg have to be done. Then put the fried meat in a kind of baking dish, cover it in beef stock (or even water) and cover the dish. Cook it in 180 Celsius hot oven at least one hour. this is depending how tough was the meat. We eat it with rice, it's really delicious, the meat is very tender.
Love your channel so much James! More guga reactions PLEASE!
Thank you! Will do! :) maybe Guga in Spain!
I worked in a meat dept. at a grocery store chain here in New England (Stop and Shop) for a decade. The only person who would regularly buy eye round steaks (which is what we called that cut they are using) told me he'd marinate it for days, like 4-5, cut it super thin, then pound it like Guga did and use it in a stir fry.
my mom would buy it (we didn't have alot of $$) she'd either pound it, then make a tomato based liquid to cook it in the oven covered with other seasoning and lemons slices. IDK which step tenderized it the best but I didn't know that was a bad cut of meat till I grew up. Alternatively she would put in the old pressure cooker but set the jiggle to slow, so it took a bit longer to cook.
Man thank you UA-cam for recommending me your channel. Your analysis is really on point
Thank you!
Amazing video as always James… hope all is well with you
Thank you Mark!! I hope you are doing well!
I'm sure chicken fried steak has a more substantial "batter". I think the gravy needed I bit more seasoning as well.
😂
I haven't been to a Salt Bae restaurant but from what I have seen in videos you're paying for the "experiece."
It's like an arcade, you also pay for the "experience" and end up paying like 10 times more for a prize than its actually worth. I remember as a kid I would walk into an arcade with like 20$ then walk out with a plastic slinky and a pencil at best.😂
I don't think it is worth going
@@ChefJamesMakinson totally agree and that guy gives me the willies anyway. *shiver* 😁
I don't think it's worth either also because in uk, his former staff is lawsuiting him for his awful behaviours furthermore the staff added that the meats they use in salt bae's restaurant is on the low quality side
I use eye of round for beef jerky. Favorite way to do it up is I let it marinade in A1 for about a day before cooking it.
I don't put A1 on my steaks, but man, I don't know how any of the companies don't have that as a flavor for jerky. Soooo good.
Another fun video, thanks Chef.
you're welcome!
I'd use it to make Texas Style chili (that's chili con carne, we don't use beans or ground beef). I also prefer to use fresh green chilis along with dried chilis. This way it gets stewed for many hours with plenty of fat and has so much flavor you don't notice the cheap cuts.
yum! 😋
My definition of "too (two?) much fun". Great video and thank you.
Joshua, Nigel, Guga, Nick, Brian and James all battle in a 3v3 cooking match. Now thats something i wanna see!
haha that would be awesome!
I marinate tough cuts of meat with wine or whiskey or gin (if I have it in my kitchen) for several hours with a herbs & seasoning. Those cuts tend to melt in the mouth after I had cooked it for 2 to 3 hours as soup or stew. For me, it worked.
Wow, your pronunciation of "Schnitzel" was absolutely perfect.
really??? thats good! I was learning German as a kind
Always makes me chuckle when I watch this when James mentions other uses for mallets. Home defence but not for hammering nails 👌🏼😂
😂😂😂😂
My tough cut of meat suggestion: make a stir-fry! Cut very thin slices diagonally through the grain of beef, marinade, 20 minutes to an hour, of soy sauce with lemon juice to tenderize. And, since beef and broccoli love lemon, run with that adding some chopped red bell pepper and green onions, then serve over jasmine rice. Disclaimer, someone else's recipe was not used here, this is one of my own that I have made for 30 years or more when faced with a tough cut of beef and a hankering for stir-fry. Btw, not all my seasonings were mentioned above, for brevity, and perhaps a bit of "special sauce" secrecy. 😉
In the few years I've spent as a line cook and now an aspiring food truck owner I personally believe both appearance and taste are equally important. Appearance/Plating helps improve someone's ability to gauge what they may be tasting and how much or even if they would try a dish at all. However, taste is always final verdict. You can always see the truth in someone's face when they comment on your cooking, because the taste buds never lie.
14:35 Guga had Keeps (hair loss prevention product) as the sponsor for some episodes. He comments sometimes that Keeps can help him anymore. And Guga also sits in the middle when tasting at the end of episodes. This time on the middle is Nick's camera man
That's a crazy thought about inhaling the wine fumes haha I always learn something with your videos James
I'm glad to hear!
Grey worms .. that stuff needs some love. Think you were right about leaving it a bit rare. Flash fry to get colour and seal it ~
I would think the buttermilk would wash the initial salt application off of the meat. As much as I like fancy food, I grew up on chicken fried steak, so I'd go with that. Well made it's excellent. Only if it's well made. Guga said the meat was deep fried, but it was not submerged in the fat as, in my opinion, those steaks should have been. This makes all the difference for even color and texture. Also, I would have let them sit in the flour for a bit, turning them every once in a while. Meat spaghetti...no. Not visually appealing to me, needs pasta or potatoes (gnocci?) or something else to raise it up.
I learned to salt an eye of round and wrap it tightly in cling film and let it sit in the fridge for 12-24 hrs. Then remove it, brush off any extra salt and dry the surface. Let the meat rest a little then oil it with EVOO salt and pepper. Brown on all sides and then put it in the oven at 150°C (300°F) and roast for 2 hrs. To carve carve it thinly and serve it forth!
fun fact: Worchestershire is pronounced "wus-tehr" by the locals in the town of england with the namesake makes sense if you look at examples like Leicester being pronounced "lester". Blew my mind with a ton of years in the industry
Guga makes a lot of dishes that originate from Brazil and it'd be interesting to see what kind of foods you two will make given your knowledge.
Thinly slice (against the grains) and stir fry. This looks like rump meat, if you marinade/brine well it is a good cut for Chinese stir-fry. Consider using a bit of baking soda to tenderize the meat during marinade.
There are many Chinese recipes that could potentially go well with this, probably consider a chow-fun with this cut and bean sprout & spring onions.
I appreciate your insightful expressions at times Chef James. ;)
Thank you!
I don't know that pineapple juice brand, but where I live canned pineapple or juices don't contain enough bromelain to be useful in tenderizing. Either way, I would go for a mix of shredded onions and pineapple core. That mix worked so far for me.
The meat spaghetti at his Dallas restaurant, Nusr•Et, is $75. Thin strips of wagyu beef.
I know here in the grocery stores you can buy cube steak, which is a piece of meat that has done to it basically what Guga did. We've always used it for chicken fried steak.
You just missed him going over to Europe. He actually spent time in Spain. He's got a fantastic set up in Florida though
he must not know about me yet
Good advice about the knife. I left my chef knife on the edge of the counter and accidentally knocked it off. My big toe now has a scar across the entire toe. Very happy I still have a big toe.
I love that Guga takes the no BS route. Just deep fry it, lol.
🤣
That's why it's called "chicken fried steak ": you dredge it in buttermilk and flour and fry it in a lot of fat, just like you do with what we always called "Southern Fried Chicken ".
I have found in my days as a butcher it is really only good as cube steak or maybe stir fry/ tips. For those that don't know tips are basically diced beef. The meat is really to lean for burger unless you add some fat to the grinds.
In Britain I was told about how useful slow cookers are, including making tough cuts of meat tender.
I take Bromelain Papain every day for health issues. It's the enzymes from pineapple and papaya. My pharmacist suggested it and my doctor basically said it won't hurt anything give it a try. It works for me.
This was a good video James.
velveting is 1 option (quite similar to using pineapple), you can mix abit of baking soda with water (doesn't need alot, just enough so it disolve and not lump up, too much and it will give a weird taste) and rub it all over the meat, then salt and sort of dry brine it like that for a day. Then apply any method of cooking you desire.
Definitely worth checking out Guga's videos with Nate From The Internet. Nate's knowledge of science creates so many interesting experiments. Recently, they cooked meat by frying it in boiling sugar and it was super entertaining. Nick's meat would have been fantastic with some chopped bell peppers and onions. Sort of like a longer, pan-fried version of stir fried beef.
🤔
I’d love to see a collab between you and Guga. Love these reactions
me too! :)
I want to see a 3 way collab among Guga, Nick, and James!
haha That would be cool!
Awww such a gentlemanly competition. But honestly, what makes these cooking videos for me is Chef James’ knowledge and kind personality. I’ve never had patience for them before stumbling upon your channel. 😊
Regarding the "wonder how much that cost" on the wagyu fat, I imagine he has a nice stock of it from when he smoked the entire cow for the 4M subs special :)
I agree so so so much with the statement that it depends case by case whether "does it look good vs does it taste good". There are so many factors, I would go even further than this - how does it smell, how is the texture. There are so many foods I can't enjoy because something might be feeling off like this - e.g. my roommate has cooked duck hearts once, the flavour was good and smell was amazing, but the chewy texture was like naaaah, same with liver meat
In a Guga video I watched, he said that Wagyu fat was actually far more affordable than you might think - he said it was actually much cheaper than duck fat, which really surprised me.
Yet to have seen the scene where the chicken actually fries the steak, have often wondered how it keeps from singeing it's feathers.
if you put a clothe in-between (potentially folded) the cutting board and counter it makes it way less likely to damage the countertop if you are tenderizing something. And imo the look good/taste good debate boils down to at home vs professionally to me at least, at home I'm perfectly fine with food that doesn't look good if it tastes good, but if I go to a restaurant I expect food to both taste good and look reasonably good.
Great video as always! I'd love to see your reactions to Jacques Pépin!
Thank you! That could be a good idea!
i look forward to these. you are a nice Gordon
🤣
Considering they presented only meat and accoutrements on their final plates, seemed to have a 30 to 40 minute time limit (based on work accomplished), and are working with eye of round... I think a variation on Korean BBQ would be my choice were I competing here.
Clean the meat, slice 1/8 inch cross grain, get marinating in a mix of soy, marin, pineapple juice, sesame oil, and brown sugar for 10 minutes. Quick sear the meat in cast iron, put aside to hold. Deglaze with the remaining marinade, add gochujang, reduce by half (maybe add a starch slurry depending on time). Return meat to sauce to warm and glaze. Finally plate carpaccio style with thin sliced scallion as garnish.
Hi James, I like the way you give constructive and technical commentary, if I had that cut of meat I would probably try cutting it thin across the grain and stir frying it, how do you think that would go?
good if you cut it tin!
Very wholesome video,new subs for you chef
Thank you!! :)
I'd have done the same as guga, tenderizing the meat making those cuts and then marinade in Oyster sauce with some rice vinegar and some starch. That makes the meat keep it's juice bc the cuts can make it a little dry if you don't add something that helps retain water. 👌🏼😃
I'm from germany, Schnitzel is a very common dish here. But I have never ever seen anyone use beef for a schnitzel! :D
Most common is pork, sometimes chicken. And best option, but a little more expensive, is veal. For the classic "Wiener Schnitzel" you have to use veal, it's a "protected name". And it's so delicious if made good! The Wiener Schnitzel is flattened, turned in flour, then in egg, then in breadcrumbs, and then immediately deep fried in lots of fat (should be almost swimming) so the egg-breadcrumb-crust doesn't isn't glued to the meat, but fluffy. You can also do this with pork, then it's called "Schnitzel Wiener Art".
I love Weiner schnitzel!
To be honest, I kind of think Nick's beef spaghetti is more like a stir fry than a noodle dish. 😆
There is this China Fuzhou specialty dish that turns meat into a paste to make dumpling skins to use to wrap wantons. In theory I wonder if that can be adapted to make noodles instead.
The dish is called 肉燕.
Would absolutely love to see Chef James vs Guga
it would be fun!
I love Guga's food, very simple and he's creative and not afraid to try and fail.
James - As best I know, Guga's crew are all family. That was a fun video.
Yesssss! saw this one few month later but yes, Guga in Spain with a Cook-off with Chef James would be La hostia!!!
I think they haven´t done new challenges, but next one I´d like to see it on Nick´s turf with Seafood!
I would love it! but I may have to visit Florida haha
8:23 Yes please, I hope it happens!
Greetings from Ecuador
Thank you!
I walked into my kitchen yesterday, I found a chicken frying my rice, safe to say, I don't drop acid anymore.
i'd like to try the spaghetti, but i'd use a steak cut and mushrooms.. and maybe some other things, i'll make it as i go, but i really like the idea
Great reactions. Good safety tips. Another one in a kitchen setting. Not to drop a knife is a sink full of water. Seen at a lot of fast food places.
Great job and background info. What is the cut of meat here???
There is always marinating w acid which I would do and poaching in a liquid.
its the eye round!
The spaghetti steak needed mustard and black pepper, a little celery salt not normal salt. Coriander garnish and serve with rocket and olives salad drizzled with balsamic glaze
when i was younger, my mother suggested that I go to culinary school. I said no. now I deeply regret it. it would have been perfect for me because I loved to experiment w/ food. what's better than to earn a living doing something you truly love 😍
I think... I think I'd freeze it. Then use a deli slicer to get really thin slices. Then I'd marinade it in Bangladeshi kabab spices. So we'll go pinch of nutmeg, pinch of mace, decent amount of clove powder, decent amount of cinnamon powder, garam masala, touch of cumin powder. Blend crispy fried onions into a powder. Mix with sour yogurt, ginger garlic paste, raw papaya puree (for tenderizing; it's pretty neutral in flavour). Then marinade at least 30 mins. Since it'll be sliced fairly thin. Then mix it through with mustard oil. A good amount. Then skewer and grill over charcoal.
Done.
To cut the meat like spaghetti, it is always better to roll the big flat slice in a cylindrical shape and then cut it in fine slits/disks, it will save more time and evenly sized spaghetti.
One time when I was a teenager we where going to have steak for dinner, but when I got home my father had put them through the grinder and we had steaks made of ground beef instead which is a regional danish dish.
😉
I don't know if you can because of copyright and stuff, but I would love to see you reacting to the show the bear (the knife psa just reminded me of episode 7 from season 1)
I would probably move to a area and really use that mallet . Those tiny taps made me LOL for real.
😂
As for the taste/look debate, I feel like taste is a floor raiser for a dish, and look is a ceiling raiser.
Put it on a bed of minced onion then cover it with the same and pop it in the fridge for a couple of hours. Brine some finely chopped potato and turnip then make some shortcrust pastry while you're waiting. When the meat is ready, cut it to a fine dice then mix the meat and onion with the veg. Season (mostly salt and pepper), throw in a pie tin, cover with the pastry and bake.
I can be that specific as we do it quite often. We call it a pasty pie and yes, it's better with higher quality meat but the most expensive cut we use is beef skirt. Other than that? Braise it in a pressure cooker or slow cook it would be my usual call. Looks vs taste? I like a colour balance on the plate and clear separation but that's it, the rest is all about the taste for me :)
interesting! :)
Towel under cutting board will save counter top. Also some people use plastic for wraping meat to avoid splashes but i dont like that idea because you can have very small and tiny plastic on you meat at the end
I had no idea you could get tipsy off of wine fumes...but then again, most of the time I'm cooking, I've already been drinking...lol
🤣 you can if you are reducing 5L or more! haha
I want that Thor-esque meat mallet badly!
🤣
Why haven't any one mentioned a pressure cooker?
My guess is it's only going to take an hour and a half, and then that's it. So if you're really slow, half an hour of prep time for onions, carrot, ,whatever you want to put in the pot and put it in the pressure cooker, and you have an hour to prep your carbs and veggies.
What I normally do is, have my base prep in advance. When I come home from work I sear off the meat. Dump the stuff I already have preped down the pot. Have a beer, a shower, watch some Chef James Makinson, remembering a bit to late that I need to make some carbs and salat. And that's it.
Most stressless thing I know
9:04 it's actually more like "wustershire"
If I have the equipment, equipment, and ingredients, I’d grind the meat. Then, add some spices (black, white and chili pepper), soy sauce tiny cubes of rehydrated shiitake, onion, carrots, panko, and an egg or two.
Kneed that, form patties, then dip in flour-water then bread with panko.
Shallow fry until golden brown, serve on top of thinly shredded Taiwanese cabbage and a bit of tonkatsu sauce on top.
Guga did an experiment where he marinated a choice steak in buttermilk for a week. I'd try that with the $1 steak.
This was a good one. I enjoy Guga! James reaction to Guga’s gravy was priceless. Love the vids James, keep it up.
I will!
I slice eye round paper thin and use it for hot pot and stuff of that nature.
The Chicken Fried Steak is straight up how you'd serve that in the American south. Though we'd have cut thinner steaks.