Idea melt a pot of sugar caramelize it then mix about cup of wagyu fat into it then pour it over some steak dry age for 24- 35 days see what flavor comes out it @guga
and they work so great together! its a shame it couldnt happen sooner. its been like 2 years since they first mentioned each other on their respective channels before, back when nate and callie did a few random steak experiments on TKOR. guess the financial team of tkor didnt think the collab wouldve been a good idea. clearly it wouldve. most of the types of videos on nates new channel wouldve made pretty decent tkor videos if they wouldve allowed it.
Hearing guga’s concern about the people behind the camera instantly just made me like him a thousand times more. Already enjoyed him but that nonchalant expression of care made my heart melt.
It's so fun seeing you two work together again, you always seem to enjoy it and that comes through! Love both of your channels, lovely to see you do well for yourself Nate! ❤
This video was a treat. I'm always happy to see you collab with other youtubers, especially Guga. What a fantastic pairing of my favorite creators. Also getting close to 350k as of writing this, that million is inevitable at this rate of growth.
Nate….so good to see you and your channel growing brother!!! You deserve that and more..keep up the awesome content and I promise you I will always be watching your videos!!
ah these collabs make me so excited because these are the types of collabs that tkor shouldve let you and callie do nate. these are truly random to the point experiments involving meat. and we are all for them!
Holy shit Nate, i just found your channel now, didn't know, that you started one after your TKOR career ended and i'm sooooo freakin' happy now!! 😅 I'm really loving, how you kept the original "formula" (if i can say like that), that you had in your TKOR videos. Just keep up the good work, you made me something to watch, for the next two whole days! :D
On rewatching this, and having now watched a number of Guga's videos, I'd love to see Guga do this on his channel doing it with a number of different types of different proteins.
You two always make a spectacular collaboration! I was dubious of sugar cooked anything to begin with, but after watching you both have a life changing experience with the bacon and comment several times how good everything smelled, I just might have to try that one myself :D
I have never seen Guga more serious while cooking than in this video. You are always focused on each video. But you were looking at the meats so seriously in this video. It made me smile and laugh.
Interesting results. I have some homemade smoked garlic salt pork. Sounds like I will be cooking some Oklahoma wild hog 'Indian ' candy. Will also try it with smoked salmon this coming fall. Thanks for the idea! Mikel
Simpler way- Bacon on a baking sheet, cover with sugar and bake until crispy and sugar has caramelized a bit, take out and let harden. Dice bacon Fold dark maple syrup into vanilla bean ice cream Top with candied bacon bits Die happy if comet strikes earth after that first bite.
My company made some Imberico Jamon. The trimmings were left, and Imberico chorizo was made. The Jomon isn't ready yet, but the chorizo was magnificent.
Little bit of candy science: As a more concentrated sugar solution boils at higher temperature, the mixture basically can reach higher and higher temperatures as more and more water boils out. Pure liquid water cannot go above 212° F at one atmosphere.
you guys gave me an idea. I'm gonna do a pork roll first close it up by using this sugar/liquid smoke method the pork roll is salted before rolled and I'm gonna roll in some bacon if you want a sealed roll without air pockets mix some seasoning with eggwhites brush it on the meat and bacon in this case and roll up and trestle put it in the sugar/liquid smoke bath until a color crust appears and take it out now, the inside is still going to be raw so I put it in the air fryer at 75c 167f for 4 hours no need to put it in foil for an extra hour because it should be sealed so that's why 4 instead of 3 hours then leave it in the residual heat of the now off air fryer for 10 minutes make some ice water take the roll out the air fryer and give the roll a quick dunk in the ice water no longer than 1 min this will set the sugar momentarily so you can present it without drips and splotches on a clean oval plate with minimal garnish spread a bit of shive over it and your porkroll in smoke sugar is done!
@@wendydias3778 I ended up cold-smoking the sugar... I know I'm nuts! also, I mixed bacon and prosciutto for the center and I cold-smoked the whole pork roll I also used smoked truffle salt (made by me!) and salt brined the pork before rolling also before rolling and egging the thing with seasoned eggwhites I used Colman's mustard powder and gave the thing a good rub I left it on a wire mesh tray above a salt stone for 2 days in the fridge then I added the eggwhites and the bacon and prosciutto and more seasoned eggwhites. then I rolled it and trestled it I then took a torch and seared it the rest is as above. the result... it was f##king amazing!!!! soooo juicy! and nice sweet but not too much and smokey oh! my god! also, I came up with this last-minute make a dipping sauce of vinegar lime juice and fresh mint it's so far off the beaten track that it's fab! combine that with a secondary sauce of garlic mayo and sriracha and you got a 2 sauce heaven. the side dish is rather simple sriracha-garlic battered french fries and simple mayo to go with that. 10 out of 10 highly recommend!!
@@tinovanderzwanphonocave544 Fresh mind in sauce for stakes?! ALSO LIME AND PORK? I LOVED IT. The rest of the story too, sadly i think this won't blow up but nice to see the results.
it works better with dehydrated meat thats been cooked then the sugar candies it... for example one of the one i like the most is candied sugar with orange essence coating shaved dehydrated duck.... then once its set you crumb it and sprinkle it over ice cream
Still sour how Nate was mistreated over at "The Other Channel!" Love Nate! So glad you colab with Guga bc he is amazing and so are you! Keep bringing the science food stuff!
You gotta try this again, but season the meats before you should do a kind of “reverse sear” where you season and sear the full steaks and then cook them to temperature in the sugar
Seems like it had a bit of a diminishing return. The bacon was the least expensive cut but because of the value that sweetness adds to pork, it wound up getting the biggest improvement. I bet this method would be absolutely delicious using hog jowl bacon.
The thing about the liquid smoke, apparently it's real wood smoke put through a distiller or something and turned into a liquid. I did some research on it and it's real smoke.
Just a thought. Do bacon, but use brown sugar & place on a BBQ burger. A place up here had brown sugar coated bacon on a burger like that, but it wasn't cooked in the sugar that way.
Awesome video! Really fascinating idea. It’s like fondue - the kind of fondue where you cook meat and vegetables in hot oil in the fondue pot. It’s just really…sweet. I suppose doing it with a molasses-based (brown sugar) sugar and the right other flavorings could give it sort of a BBQ flavor. Sugar-crusted bacon is definitely excellent!
We need a third sub channel thats just Guga and Nate experimenting with all kinds of cooking methods and foods, They are a rather unlikely pair but work so well together under a love of food.
Commenting before the taste test, the bacon looks appetizing, would like to try that. So much you could do with it introducing other subtle flavourings, I _have_ to give it a go. Thanks.
It's good that Nate had adult supervision doing this video. An interesting experiment, but it may not be the best cooking technique with my type II diabetes.
Very cool video. Worked a treat. I bet that the bacon would also work well with a slightly sour apple cider dressing. Maybe an A3 would work better for the steak one.
Ever thought about using a pressure or vacuum chamber to "infuse" marinades into meats? or seeing if pressure/vacuum can work to tenderize tough cuts? The method is used for resin-stabilized materials and got me thinking about if it could work in a cooking application. And the fact that it forces materials to expand or contract could result in some interesting changes in texture or tenderness.
I think cayenne would be great on the bacon. When I was younger, my mom used to make a sweet & spicy bacon by brushing on a brown sugar and cayenne glaze essentially. It was amazing
You can actually make your own Liquid Smoke, probably just how you think. Alton Brown showed us how to do it AGES ago back when he was still doing Good Eats. All you gotta do it put the wood you want the liquid smoke of(Hickory, Apple, etc) in a small patio chimney, put something like a pie tin propped off the top of the chimney, and put something cold of top. The Liquid Smoke will then condense & run off the pie tin, hopefully into something you set up to catch it. Oh, & no accellerants.
Bro... I don't know how to say this to properly convey the amount of feeling but.. *Nate THANK YOU for this Chanel!!!* I sadly unsubscribed from tkor because the direction they took wasn't for me, BUT you capture "The Old Energy!" Your videos give me the same "happy I'm learning something cool/it's just cool so im vibe-ing" feelings I used to get years ago from watching Grant or Bill Nye.. so bro thank you for taking your time to be one of the Legends who "makes science fun" but also "makes it understandable/relatable to everybody"
It's a difficult feeling to get across, and I'm sure many people can relate. It's hard to explain without putting down tkor, but the channel didn't necessarily do anything overtly wrong and we definitely don't want to sully the legacy that Grant left behind.
@@zierlyn yes exactly! I still recommend tkor to people if we're talking about something I remember was in a old video. I just don't vibe with Grace's vibe.. it's not her fault, that's all on me
I'm with Guga, as far as liquid smoke use. I think in the initial experiment plain sugar as a control, brown sugar might be nice, interesting the A5 didn't work out, wonder how a more regular cut would turn out, maybe something thinly sliced like flank, or a sous vide 1st fatty slice, say a prime rib, then seared frozen then sugar fried w/ S and P
Run it again.... salt it before.... even brine.... you can dry brine the wagyu.... wet brine the iberico..... with the wet brine you can get creative... Juniper berries, mustard seeds, pepper corns, garlic, tea, wine, fennel, dill, pesto.... ect ect ect
I still have dreams about that 🥓!!
I hope you guys do more videos together
The dangerous thing is how easy it is to make compared to most of the dishes you cook up, Guga.
Will it be good on burgers???
I'm with Guga on this. I love sweet glazes on pork. Sugar and beef have no place together.
Idea melt a pot of sugar caramelize it then mix about cup of wagyu fat into it then pour it over some steak dry age for 24- 35 days see what flavor comes out it @guga
Guga and Nate collabing is always my favorite since its like taking a guga experiment and cranking it up to a 10!
and they work so great together! its a shame it couldnt happen sooner. its been like 2 years since they first mentioned each other on their respective channels before, back when nate and callie did a few random steak experiments on TKOR. guess the financial team of tkor didnt think the collab wouldve been a good idea. clearly it wouldve. most of the types of videos on nates new channel wouldve made pretty decent tkor videos if they wouldve allowed it.
agree, i got bored of guga, i only watch him for the crazy experiments. collabing with nate means more crazy experiments. and thats all i care about
I never expected this collab but I am so here for it
Hearing guga’s concern about the people behind the camera instantly just made me like him a thousand times more. Already enjoyed him but that nonchalant expression of care made my heart melt.
Oh trust me when he makes food, he doesn't waste any, he makes some for everyone involved
yea guga is definitely 10 out of 10
It's so fun seeing you two work together again, you always seem to enjoy it and that comes through! Love both of your channels, lovely to see you do well for yourself Nate! ❤
This is cool. I love Guga and Nate experimenting together.
I liked Guga, Ninja and MaoMao better
Two of my favorite UA-cam personalities. Both are just so genuinely nice. Keep the collabs coming
Nate needs Guga cooking next to him every single time so he doesn't burn anything or a mess anything up anymore 😂
I really need to try that bacon sugar combo. If Guga rates it a 10/10 you know it’s good.
Just stick with the traditional millionaires bacon. This method seems so wasteful.
@@1xXNimrodXx1 you can still use the sugar afterwards, make taffy, make candy, make caramel…
@@Hilltopperpete get diabetes
@@1xXNimrodXx1 bro is against candy
This video was a treat. I'm always happy to see you collab with other youtubers, especially Guga. What a fantastic pairing of my favorite creators. Also getting close to 350k as of writing this, that million is inevitable at this rate of growth.
The two of you together is always a good video. Nate is my favorite collab with Guga on his channels. This is wild
Nate….so good to see you and your channel growing brother!!! You deserve that and more..keep up the awesome content and I promise you I will always be watching your videos!!
ah these collabs make me so excited because these are the types of collabs that tkor shouldve let you and callie do nate. these are truly random to the point experiments involving meat. and we are all for them!
Holy shit Nate, i just found your channel now, didn't know, that you started one after your TKOR career ended and i'm sooooo freakin' happy now!! 😅
I'm really loving, how you kept the original "formula" (if i can say like that), that you had in your TKOR videos. Just keep up the good work, you made me something to watch, for the next two whole days! :D
Dextrose is better for deep frying. It has a higher caramelization temperature and it tastes the same as table sugar
On rewatching this, and having now watched a number of Guga's videos, I'd love to see Guga do this on his channel doing it with a number of different types of different proteins.
You two always make a spectacular collaboration! I was dubious of sugar cooked anything to begin with, but after watching you both have a life changing experience with the bacon and comment several times how good everything smelled, I just might have to try that one myself :D
I have never seen Guga more serious while cooking than in this video. You are always focused on each video. But you were looking at the meats so seriously in this video. It made me smile and laugh.
The real question is, were you able to make candy from the sugar leftover from cooking?
I need to see chocolate bacon flavored lollipops.
@@BakesutaYes!!
@@Bakesuta Bacon pineapple flavor.
Yay! Nate video and Guga collab!!! ❤
Interesting results. I have some homemade smoked garlic salt pork. Sounds like I will be cooking some Oklahoma wild hog 'Indian ' candy. Will also try it with smoked salmon this coming fall.
Thanks for the idea!
Mikel
I’m so happy you guys did a video together!
Simpler way-
Bacon on a baking sheet, cover with sugar and bake until crispy and sugar has caramelized a bit, take out and let harden.
Dice bacon
Fold dark maple syrup into vanilla bean ice cream
Top with candied bacon bits
Die happy if comet strikes earth after that first bite.
My company made some Imberico Jamon. The trimmings were left, and Imberico chorizo was made. The Jomon isn't ready yet, but the chorizo was magnificent.
Obviously you don't like liquid smoke directly on things, because it's super concentrated smoke the recommended dilution is 40 water:1 smoke
Nate's out here doing all the Guga experiments that we're asking "Yeah, but what if..." and I'm all here for it!
Little bit of candy science: As a more concentrated sugar solution boils at higher temperature, the mixture basically can reach higher and higher temperatures as more and more water boils out. Pure liquid water cannot go above 212° F at one atmosphere.
you guys gave me an idea.
I'm gonna do a pork roll first close it up by using this sugar/liquid smoke method the pork roll is salted before rolled and I'm gonna roll in some bacon if you want a sealed roll without air pockets mix some seasoning with eggwhites brush it on the meat and bacon in this case and roll up and trestle put it in the sugar/liquid smoke bath until a color crust appears and take it out now, the inside is still going to be raw so I put it in the air fryer at 75c 167f for 4 hours no need to put it in foil for an extra hour because it should be sealed so that's why 4 instead of 3 hours then leave it in the residual heat of the now off air fryer for 10 minutes make some ice water take the roll out the air fryer and give the roll a quick dunk in the ice water no longer than 1 min this will set the sugar momentarily so you can present it without drips and splotches on a clean oval plate with minimal garnish spread a bit of shive over it and your porkroll in smoke sugar is done!
Give the results if you do it.
@@wendydias3778 I ended up cold-smoking the sugar... I know I'm nuts! also, I mixed bacon and prosciutto for the center and I cold-smoked the whole pork roll I also used smoked truffle salt (made by me!) and salt brined the pork before rolling also before rolling and egging the thing with seasoned eggwhites I used Colman's mustard powder and gave the thing a good rub I left it on a wire mesh tray above a salt stone for 2 days in the fridge then I added the eggwhites and the bacon and prosciutto and more seasoned eggwhites.
then I rolled it and trestled it I then took a torch and seared it the rest is as above.
the result...
it was f##king amazing!!!! soooo juicy! and nice sweet but not too much and smokey oh! my god!
also, I came up with this last-minute make a dipping sauce of vinegar lime juice and fresh mint it's so far off the beaten track that it's fab! combine that with a secondary sauce of garlic mayo and sriracha and you got a 2 sauce heaven.
the side dish is rather simple sriracha-garlic battered french fries and simple mayo to go with that.
10 out of 10 highly recommend!!
@@tinovanderzwanphonocave544 Fresh mind in sauce for stakes?! ALSO LIME AND PORK? I LOVED IT. The rest of the story too, sadly i think this won't blow up but nice to see the results.
Not to shocked on the bacon being so good, imagine it has similar effects to glazing it in honey before baking it.
it works better with dehydrated meat thats been cooked then the sugar candies it... for example one of the one i like the most is candied sugar with orange essence coating shaved dehydrated duck.... then once its set you crumb it and sprinkle it over ice cream
Still sour how Nate was mistreated over at "The Other Channel!" Love Nate!
So glad you colab with Guga bc he is amazing and so are you! Keep bringing the science food stuff!
guga's pronounciation of tanghulu is actually pretty good
Nate and Guga. Answering the questions we never knew needed to be asked.
really glad to see this collab!
I'm so glad to see these super different creators collaborations going again. It was my favorite 2019 trend!
In the 90s a company tried to implement smell to the internet with a unit that you connect to the PC and a special program
You gotta try this again, but season the meats before you should do a kind of “reverse sear” where you season and sear the full steaks and then cook them to temperature in the sugar
Seems like it had a bit of a diminishing return. The bacon was the least expensive cut but because of the value that sweetness adds to pork, it wound up getting the biggest improvement. I bet this method would be absolutely delicious using hog jowl bacon.
I just love your callabs cooking/science experiments just top tier
Guga looks damn serious
An italian chef cookes food in glucose syroup (with a low D.E.) in his restaurant about 20 years ago.
The thing about the liquid smoke, apparently it's real wood smoke put through a distiller or something and turned into a liquid. I did some research on it and it's real smoke.
ordinary sausage?
5:23 guga looks very bored and thinking "what I'm doing with my life here"
Gugas face said definitely not when you proposed the idea lmao
seen your experiments with guga and so I'm here too.
your vids are so fun to watch
You 2 are always fun together
Wonder if the a leaner beef steak like Aberdeen Angus would work better.
But that bacon looks amazing
Just a thought. Do bacon, but use brown sugar & place on a BBQ burger. A place up here had brown sugar coated bacon on a burger like that, but it wasn't cooked in the sugar that way.
I think for beef a teriyaki flavored sugar would work. I sometimes do a sweet teriyaki butter sauce to dip my steak in thats just off the chain
You guys are the perfect duo. Please keep up these videos with Guga.
You basically reinvented hot pot but with a touch of diabetes 😂
I like how they cook the sme way I do... "Yeah, that looks about right."
Guga's scowl and raised eyebrow at 5:07 was all I needed to know about this experiment.
Guga's face when nate has a bad idea is great.
When Guga said "i'd give it a 2" 😂 great collab guys!
Hey nate, these videos are so much cooler then the king of random stuff
5:08 Guga looks sooo serious
Awesome video! Really fascinating idea. It’s like fondue - the kind of fondue where you cook meat and vegetables in hot oil in the fondue pot. It’s just really…sweet. I suppose doing it with a molasses-based (brown sugar) sugar and the right other flavorings could give it sort of a BBQ flavor. Sugar-crusted bacon is definitely excellent!
0:45 Guga's "Quality Meat" Face is actually pretty funny.
Guga does the best colabs, I'm glad yall got together
This is great, love the collabs!
I love your guys' faces when you're putting in the extra bacon. Like you're thinking "Yes. Indeed. Excellent work, old chap."
We need a third sub channel thats just Guga and Nate experimenting with all kinds of cooking methods and foods, They are a rather unlikely pair but work so well together under a love of food.
We want more Guga and Nate collab
Guga has this serious overseer face, you seem to be chilling and carefree. The contrast is fantastic 😂
Commenting before the taste test, the bacon looks appetizing, would like to try that.
So much you could do with it introducing other subtle flavourings, I _have_ to give it a go. Thanks.
Nice experiment. An interesting follow up could be making a caramel sauce with the leftover sugar after cooking the bacon in it.
It's good that Nate had adult supervision doing this video. An interesting experiment, but it may not be the best cooking technique with my type II diabetes.
'A collab I didn't know I needed, but love it.
Very cool video. Worked a treat. I bet that the bacon would also work well with a slightly sour apple cider dressing. Maybe an A3 would work better for the steak one.
got danish smoke salt once in a supermarket. this stuff was very nice to use for some extra smokey flavor
I've heard that goat and mutton work well as candied meats, on shish kabobs traditionally.
Guga looking so focused cooking the meats lol damn... I need to try that bacon!
This guy looks like a Nate from the internet. This is my second video I've seen of you since Guga featured you on a video.
Ever thought about using a pressure or vacuum chamber to "infuse" marinades into meats? or seeing if pressure/vacuum can work to tenderize tough cuts?
The method is used for resin-stabilized materials and got me thinking about if it could work in a cooking application. And the fact that it forces materials to expand or contract could result in some interesting changes in texture or tenderness.
Watching Guga slice stuff is so satisfying
I was screaming at my phone when you didn’t salt the wagyu ahead of time😂
Loving the collabs!
Iberico pork, for those that haven't tried it, is absolutely incredible. It tastes like it had butter infused into the meat.
I think cayenne would be great on the bacon. When I was younger, my mom used to make a sweet & spicy bacon by brushing on a brown sugar and cayenne glaze essentially. It was amazing
a serious Guga is a nice change of pace. I prefer the calming presense
I love this fusion of mad science youtube with food youtube
I was wrong apparently, judging by Guga's "mmms"
The collab we needed 👍
Love seeing this duo!
cook a wagyu in molten MSG!!!
Oh man the bacon looks so good you two work good together and come up with some crazy stuff
You can actually make your own Liquid Smoke, probably just how you think. Alton Brown showed us how to do it AGES ago back when he was still doing Good Eats. All you gotta do it put the wood you want the liquid smoke of(Hickory, Apple, etc) in a small patio chimney, put something like a pie tin propped off the top of the chimney, and put something cold of top. The Liquid Smoke will then condense & run off the pie tin, hopefully into something you set up to catch it. Oh, & no accellerants.
What guga is telling us here is to always dry brine your steak 7:45
You guys are such a good combo!!
Bro... I don't know how to say this to properly convey the amount of feeling but.. *Nate THANK YOU for this Chanel!!!*
I sadly unsubscribed from tkor because the direction they took wasn't for me, BUT you capture "The Old Energy!" Your videos give me the same "happy I'm learning something cool/it's just cool so im vibe-ing" feelings I used to get years ago from watching Grant or Bill Nye.. so bro thank you for taking your time to be one of the Legends who "makes science fun" but also "makes it understandable/relatable to everybody"
Eh, I got ~60% of the feels across with that.. could do better but it's acceptable
It's a difficult feeling to get across, and I'm sure many people can relate. It's hard to explain without putting down tkor, but the channel didn't necessarily do anything overtly wrong and we definitely don't want to sully the legacy that Grant left behind.
@@zierlyn yes exactly! I still recommend tkor to people if we're talking about something I remember was in a old video. I just don't vibe with Grace's vibe.. it's not her fault, that's all on me
I'm with Guga, as far as liquid smoke use. I think in the initial experiment plain sugar as a control, brown sugar might be nice, interesting the A5 didn't work out, wonder how a more regular cut would turn out, maybe something thinly sliced like flank, or a sous vide 1st fatty slice, say a prime rib, then seared frozen then sugar fried w/ S and P
He's right, judging from the thumbnail
Did the sugar candy in the saucepan have a meat of bacon flavour, great video MEN, cheers from Melbourne Australia 🇦🇺
this is the collab we never knew we needed
This reminded me of a "Fondue bourgignone" wich is a french reciepe where you basically boil meat in oil.
Guga is getting around to all the content creators.
Love the collabs!
I now want to eat sugar cooked bacon lol. I will need to make this.
Run it again.... salt it before.... even brine.... you can dry brine the wagyu.... wet brine the iberico..... with the wet brine you can get creative... Juniper berries, mustard seeds, pepper corns, garlic, tea, wine, fennel, dill, pesto.... ect ect ect