Time Experiment: How long should you cook your STEAK?
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- Опубліковано 4 жов 2024
- Steaks sous vide can be magical, but if you cook them too long do they get better or worst? Today we find out together what happens when you cook steaks for 3 days.
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#cooking #food #experiment - Розваги
Guga literally cooks 3 steaks in 80 pct of his steak videos.
Leo:" three steaks? "
Maybe because he knew the channel. Sous-vide everything is often about putting X on steak, so you'd expect a visual difference some compound butter or whatever, rather than 3 "normal" steaks.
Really, bro? "pct"? Typing "%" is too hard for you?
@@cassiolins1203He typed more, so clearly it wasn't
@@cassiolins1203 Get your test checked queen.
Guga, you need to do a "Best of the Side Dishes" video. Your side dishes are incredible looking and look mouth watering. Bravo!
Once a year a compilation of best recipes from that year would be cool.
i need all his side dishes in a book, not just a few with steaks
Dry age in garlic powder
This is a great idea!!!!
My Saturdays are ALWAYS made even better, the minute I see your new posts. Thank you, Guga, for being every bit as consistent at excellence as sous vide steak.
Day 2 of askin dry age steak in hoisin sauce
Come on man. Guga already gave you the oyster sauce one. Let him go
Are you from Southeast Asia or Guangdong?
@@alevator606 lol
@@alevator606 Southeast Asia
I was just thinking of this, lets team up
I wish you’d experiment with more cheaper cuts… what can Sous Vide transform.
Yes, cheap cuts, for 24-48 hours...
In this Biden/Harris economy, CHEAPER MEALS are what people want.
Ain't nobody got time for $40 steaks.
Yea this would be cool to see. I don’t always have money for prime grade or other expensive cuts so it would be cool to see
Cheaper cuts actually don't turn out very good in Sous Vide (I've tried it). You basically end up with meat and the bits you don't want to eat as all the fat is rendered out... it's not appetizing anymore.
@@urmonatorgamingwhat? Sous vide will make London broil and eye round super tender. I don’t think you’re cooling it down properly before searing.
@@toxin7883 Eye round isn't worth the time for me. I'd rather get almost anything else and figure out how to cook it. Usually consists of salting it and then punching it flat to tenderize. The most I'll dedicate is usually 4 hours, any more doesn't seem like a worthy tradeoff.
Of course, the important part is making a good pan sauce. Like you said, crashing the temp is important, then pulling a good fond is really all you need. Maybe throw in some mushrooms or onions, deglaze, add butter and you're good to go.
6:37 OMG IT HAPPENED.
Guga now has two nephews.
I also, dry brine my steak overnight (salt, MSG, pepper, and garlic). Dry brine overnight evenly spreads the salt, dries or reduces the water content to make for a stronger beef flavor, poor man's fast dry aging. Then sousvide for 3 hours and sear. Perfect every time. I learned all this from you Guga, thank you for all the experimental videos over the years.
In regards to patience for the 3 day steak... Put a steak in a day for ~3 or 4 days (or all week), and then so long as you add a new one when you eat one, you're set. There will always be a steak ready and waiting...
what are you some kind of math wizard?
Overnight is the best any longer is a waste of energy.
lil cesaers hot n ready ahh
ABC: Always Be Cooking
I dunno what the point is in doing a test like this when you season the 3 day steak completly different from the other 2.... Should have dry brined all 3 or none.
Exactly. There's no way the taste difference of that last steak came down to it just staying in the sous vide machine longer. Tighter fibers and more pronounced crust are effects of dry brining, Guga hints at this at the start when he says it's perfect for grilling because that allows it to get a better crust. Doing that has made it impossible to know in this experiment if 3-day sous vide has a noticeable effect on its own.
@@TheManBehindtheScreen Yeah but at the end of the day, the test was kinda meh anyways
Exactly. And then remark that the steak wasnt that good because it has a "cured taste". Well.. yeah. He basically made ham...out of beef.
The dry brine was only on the 3 min steak. There is no reason to dry brine a souse vide steak because it is going to be wet every time you remove it from the bag.
@@david2ljdavid2lj56 You are wrong on 2 levels: 1. Dry brining a sous vide steak does make a difference, because the salt is infused in the steak enhancing the taste and 2. He dry brined the 3 day steak, not the 3 minute steak.... He literally said he dry brined the steak 24 hours and sous vide cooked it for 2 days, which completes the 3 days from the challenge. So you are wrong and wrong.
This was valuably informative. So many sources say that you shouldn't sous vide steaks for more than 4 hours but weekends happen, with associated errands and family obligations, so it's good to know that you can toss a steak in the water bath, do your Saturday routine, however long it takes, and get dinner on the table 15 minutes after you get home.
The side dish is super simple said by Guga before a 48 step long Side dish Cooking instruction. 😂😂 Could only be Guga.
No 3 second steak? Cmon Guga, I'm a busy man, 3 minutes is too long for me
I think Guga is still sourcing the right polonium-uranium mix for his Steak Reactor, can't get it on Amazon
1:46 guga after posting a weight loss vid lmao 💀
Dude, I don't care if you call yourself a home cook, you're a chef. :)
6:52 Gordon Ramsay punching air rn
MAIN TAKEAWAY:
Sous vide beef is great for:
1. When you don't want to babysit the cooking -- you can even go to work for 8 hours, come back, and it's still fine (even 3 DAYS, LOL).
2. If you pre-season before vacuum sealing and freezing, you can go straight from the freezer, into the sous video. NO NEED TO DEFROST!
3. When you aren't sure when kids will be home to eat, or when guests will be hungry (just let it keep cooking, until you decide it's time to sear/eat).
4. Cheaper cuts of beef actually get BETTER when you cook then 24-48 hours. Stock up on beef, when it goes on sale, and save a LOT of money.
I do the first 2 all the time.
if you're going to sous vide for more than 24 hours, I would not salt the meat. That is what makes the meat have that "cured" taste like ham if you leave salt in meat for too long.
How that hug and your face didn't make the thumbnail I'll never know😂😂❤❤
Guga the hoisin sauce is going to change your life... Dry age the steak in hoisin sauce big dawg
Congrats in advance for 2M Guga and Team.💝
That Home Depot music lol
Dry age in peppercorn corn sauce
when the side dish is a main dish everywhere else
Guga, your idea of a super simple side dish and what us commoners think is very different.
That "damn bro, chill out" almost sounded personal.
@guga I have a sauce recipe. It's so good you'll never go to another sauce.
Ingredients:
1/3 cup diced red onions
1/2 teaspoon finely diced garlic
1/2 cup water
3/4 cup brown sugar
1/3 cup teriyaki sauce
1/4 cup soy sauce
1/3 cup white grape juice
1/2 cup Jack Daniel's Black Label Bourbon
1/2 teaspoon Tobasco Sauce
Blend all ingredients in medium saucepan and bring to a boil. Simmer for 45 minutes to an hour. Remove from heat. Looking for it to thicken a bit. Not completely thick like a store-bought bbq sauce, but not water consistency.
Double it for leftovers - can freeze and reheat. Goes on any protein. Chicken/Pork/Steak.
It's a BBQ sauce, nice.
@@urmonatorgaming Kinda, but a little... thinner? You definitely don't want to thicken it to the consistency of a store-bought bbq sauce.
jack daniels went woke, screw them, boycott time
@@videostash413 please define woke
@@slovekthe opposite of going sleep.
More buzz words in life.
Dry age steak with durian!
Damn I was expecting a 3 minute sous vide steak in super hot water
So... is anyone ever going to explain to Guga what "super simple" actually means?
Lol, the hug.
"Super simple side dish" *Basically makes a beef wellington." Yeah okay dude.
The 3 hour sous vide is really only for cheap tough cuts like Chuck. The fibers break down comlletely and the tough cut of meat is like a filet mignon.
My ex-wife preferred the 3-hour method. And by that I mean she burned it to a crisp for three hours on a hot pan.
I hope you the one that fired her.
That look on Angels face when you said cooked for three days 🤣😂
Truly enjoy the experiments
Real heavy handed with the seasoning this time
Day one of me requesting a steak dry aged in grape jelly
In first i thought ive been clickbait by guga again cause i Thought it was dry age but i realize in the end that me myself have a problem hahaha😂
First you say three days, then you say two!
That was a Hamburger Bomb! lol. looked real tasty.
“This side dish is super simple”
*proceeds to make a beef wellington*
I just got to laugh at the thought of a 'meat loaf pie-cake' as a side dish for steak.....I'm a carnivore but that's pretty wild🥰😂 I'd also like to know more about the small oven in this video, please
Can we have mow mow back in a video? Haven’t seen him in forever
I think he got in a huge fight with Guga and they hate each other now.
@@hxhdfjifzirstc894 really? what a shame liked him in those videos
I don’t know what that other man is talking about he’s just got a wife and kids 💀
He’s currently being dry aged for 24 months
He was on a video I saw not too long ago but it might have been older but he was visiting or something
bros prime is ending
Underated comment
guga next experiment. 3 days, 3 months, 3 years and this cook has been cooking for 3 generations
I like to bring nice steaks for fishing trips so I will set the steak in the water at the start of the day before we leave and when we are back by lunch or dinner the steak is ready and waiting for us. Works great!
I always dry brine before preparing my steaks sous vide. I just feel like it gives me more control over the salt levels when cooking sous vide. I also like Pre searing the steaks a little bit before sous vide so that its easier to crust it up after sous vide.
I also, dry brine my steak overnight (salt, MSG, pepper, and garlic). Dry brine overnight evenly spreads the salt, dries or reduces the water content to make for a stronger beef flavor, poor man's fast dry aging. Then sousvide for 3 hours and sear. Perfect every time. I learned all this from you Guga, thank you for all the experimental videos over the years.
@@RandyKJohnson1031 Amazing, sounds delicious, did you mean to reply to me or comment on gugas video directly?
"... but not until I made a nice decoration." The nice decoration: 2:42 :))
We need a side dish cookbook!!
"The side dish is SUPER SIMPLE"
*Proceeds making a Beef Wellington*
Guga has no shame at this point!
guga stayed away from the charcoal grilled one for this one . hahaha
I absolutely love your videos!
Gordon Ramsay making a beef wellington
Guga: Wow, what an extremely simple and easy side dish!
Request #7 on dry aging with natto!
Amazimg video. Very useful results.
"a-whole-nother" is not a word, Guga!
Now that is a meatball Wellington.
I only Sous Vide my steaks now - mostly Picanha. I’ve tried salting 10min before cooking, 1 hour before cooking and the overnight dry brine. Dry brine is definitely the way to go imo.
right on time
Guga: "available at every Walmart"
Me checking at my local Walmart: "not available at this location" 😢
Dry age in horseradish
GUGA I WANT THAT WHOLE INSTRUMENTAL!!
Guga please do an experiment like you did with the hot pot oil but with Momoya seasoned garlic and red pepper oil PLEASE
i mean you prooved something more important, that might reassure a lot people. and that is:
IT DOES NOT MATTER HOW LONG YOU SOUS VIDE
you know that fancy timer setting on your sous vide stick? Just calmy ignore it. you throw your steak in, and once you wanna eat it you take it out. if you do it over night? fine. if you do it next week. probably even better!
i mean hell why do we even freeze meat anymore, just have a giant sous vide closet 😆
Guga, i want you to do an experiment... i want you to sous vide for 1 month. because i want to know how this would taste.
bro Americans are missing out on the meat pie game, this 'wellington' ass thing looks good tho lmao
I mean a dry brine has given my cast iron pan seared steaks a noticeably different crust too
Guga, please dry age in Nduja! 🌶️ 🇮🇹
Nduja is a spreadable, spicy pork sausage from the Calabria region of Italy, made with a mix of pork fat, herbs, and a generous amount of Calabrian chili peppers. It is typically used as a condiment on bread, stirred into pasta sauces, or added as pizza topping for a burst of flavor.
You should do an experiment using schug/zhug on a Steak
Guga you should try side dish, steak, side dish, steak, side dish, steak. so that you start with the same taste in the mouth each time
description guy is a robot
Not at every Walmart. I have been to four different ones and still haven't seen them🤦🏾♂️🤷🏾♂️
canada walt marts dun have em!
Please do pork steaks one time on any of your channels
“Super simple” 😂😂😂
Only Guga could have another meat as a side dish for steak 😂
Okay I can't believe it took me this long to realize it but I need to invest in a sous vide system. Now I'm very curious.
I humbly ask you to dry age steak in Bovril Guga!
My vote is for the hamburg steak pie 👍
I should hope it was already a given that you can sous vide for as long as you need to without worry of overcooking or burning the food just like how you can leave things in a slow cooker all day for when you are ready to eat without much worry. That is the bonus of both of those tools/styles of cooking. Perfect for the working/busy adult/student. All this does is prove that if you forget about it and come back the next day, your steak will make for a perfectly fine breakfast, too.
Yeah, I think the only reason there was a tiny difference is because of the dry brine.
Guga should have salted both the same, for the experiment to make sense.
A dry brine question. When is the best time to dry brine.
My wife and I buy a top loin from Costco and cut our own steaks. We will season a bunch of steaks and then vacuum seal them for the freezer. It makes it easy when we want steak to just pull one out, thaw, and cook.
Would it be better if we 1) did the dry brine before freezing 2) just season and thaw for dry brine 3) freeze the steaks naked, thaw, and then dry brine?
Someone ruins the steak on set.
Guga: Way to go buddy, it took us 3 days to make that steak... THREE DAYS!
Poor man's Beef Wellington looks good but it's missing the duxells. Oh well, I guess you can't have everything.😁
You should brine a steak in catlmens sauce
Do a video with oyster sauce!!!
😂😂😂😂😂😂😂😂 just kidding, feels weird now without seeing the comment every video 😂
Time for a Guga style club sandwich! Turkey, ham, bacon, cheese, lettuce, tomato
Hey Guga! Haven't seen anyone say it, but I suggest making the ingredients list a larger size than it is now, maybe by 20% larger, its perfectly fine for desktop or maybe laptop PC viewing but on mobile phones it is too small to read easily
Suggestion: try doing an experiment with hondashi (look at any any asian store and you will find it).
Meat with a side of meat...sounds like Guga. 😂
PLEASE dry age in butterfly pea powder, Guga!
LOL Smells like steam .. They know Guga like to try interesting experiments.
Dry age a steak with bacon.
Guga i was thinking, does the dry age process works ond every kind of food? Why dont you try to make an all dry age meal, where everything you use on the meal was dry aged. I hope you make a video of this :)
"not only do you get perfect steaks every single time... you get consistency" made me exhale hard.
Dry age in Banana Ketchup!
come on bro. your the king, admit that's not your best crust lol
I'm waiting for Guga to use Moxie
God, I hate this channel so much, I'm so hungry now, but I can't eat it. Good job Guga
I find that when I put steak from my grocery store in the sous vide for more than 48 hours, it comes out smelling like dog food. The taste and texture are fine but the initial smell when you remove it from the bag is not good. If you're going to leave it in the sous vide for more than 48 hours, make sure you're using good quality steak.
Guga, dry age steaks in Chinese Five Spice or Char Siu sauce!
I feel you’ll probably run into diminishing returns bettween 12-24 hours. Maybe fine tune that into those 12 hour intervals?
Would you please dedicate a plaque at the tastiest curb where you used to let us “watch this”