You and Callie kept Grant's legacy alive, it's not the same since both of u left TKOR, I just wanna say Thank you to both of you guys for carrying the torch after Grant. Tbh I just stopped watching TKOR. But I'm super glad you both came out and started doing your own thing. Stay positive nate Love from SOUTH India.
Awesome collab man, but question about the fan, wouldn't the sand just not respond to temperature changes as quickly rather than the paint sprayer heating it up? Or an I thinking of something else?
@@estebanbarajas9469 not practical for a crowd but it'd work for me. Say I spent about 15-20 minutes preparing a burger or something, I just cut the chips beforehand and do a few batches while cooking the other stuff.
Become a father/father figure that raises children, and I guarantee you will master this skill! It's primal skills that were programmed into a father's DNA once we learned how to make fire millennia ago.
@@YourHomieJC Good idea, and it would be somewhat simple to add sous vide control to an ultrasonic cleaner (you would need to incorporate both hot/cold control, as ultrasonic cleaners naturally heat up due to friction of the liquid). The simplest way to do the cold control would be a valve that lets cold tap water in/drains excess water, to bring the temperature down when needed.
I had a sand bed like that in the hospital and the nursing home. It was the most comfortable bed ever. I looked at them because I wanted one for my house and they ended up costing about $100,000 so unfortunately I never did get one. They’re amazing you can lay One Direction and never have to worry about a bed sore.
@@hxhdfjifzirstc894 absolutely. Just need to build a wooden frame, build a PVC setup with holes in it, attach it to an air compressor, and fill the frame with sand.
@@AngryAlfonse Unfortunately it's not so simple, for the hospital bed version the whole liquid sand thing is happening within containment, acting as a mattress, that is why it costs far more, you cannot expect somebody to sleep with their bodily orifices exposed to ultra-fine sand.
Microwaves are great for making chips as they’re quite good at dehydrating food. Try it with kale yuca sweet potatoes you’ll get great chips. I even use it to dehydrate skins from fruit and veggies so I can grind it for my plants
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
Definitely not fresh garlic, it requires 185°F. See old SVE video re: garlic. Prepared garlic containing any oil or added fat added to the bag would compromise the flavor of red meat.
Just a quick leson is someone doesn't know. A fluid is anything that flows. All liquids are fluid but not all fluids are liquid. This sand is only fluid when it is being aerated.
Microwaveable potato chip fries? Dang Guga yet another insane thing I've never even thought of but it makes sense because of the moisture content being cooked by the microwave and evaporating leaving a crispy result.
if you are only cooking a few slices of bacon, its really good to microwave too. put the raw bacon between 2 papertowels n cook on a plate for about 4 mins (depending on microwave wattage). the bacon gets crispy and its not as oily as when you cook it in a pan. though its not recommended for more than 6 slices.
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. ;)
I tried the chips, and I have to say....well worth it. I used garlic salt, and it was amazing. It did take a bit longer in my microwave (about 7 minutes)
I used my ultrasonic cleaner after that video you did guga. I felt it made them more tender. It would make sense that the sand would kind of tenderize it.
The best way to find out if the sand can tenderizer is to get a dollar steak and cook it for an hour. And see how tender it is vs a sous vide of the same steak
maybe you could do a tenderizing experiment with eye round steaks using the fluid sand in combination with all the other tenderizing methods you have tried
Yeah, he reminds me of that friend we all have that's super nice and chill that we hardly ever get to see but it's always awesome hanging out with them.
same. wish TKOR wouldve allowed such a collab in the past. i mean both nate and guga have mentioned each others channels before after nate mentioned gugas during a steak experiment of theirs. sadly, grant didnt give nate creative control of the channel so nates hands were often tied into what kinds of videos he could do, thats why TKOR fell down the road it did mostly trying to capture viral trends rather than actually interesting experiments like this. glad nate is keeping true to where he started on his own channel now.
@@bargen0w Wow. I didn't even know Nate had come from a collaborative channel. I need to check out more of his stuff. So cool that he's out on his own and doing well now. Seems like a super nice and cool dude. Wish him the best. Also, thanks for the back story.
You keep thanking Chef John for recipe ideas. When are you bringing him on? I’m dying to see the Wagyu oxtail ragu. That’s my favorite recipe of his. He kinda botched it in the video for it. But it’s so rich and delicious. I can only imagine what that magical Wagyu fat would do to it. I don’t think I’ve ever seen you make oxtail before. It might make you rethink what the king of beef is.
It absolutely works. The convection air currents also work to desiccate the surface for a better sear. The best way I've found is to place the steak on its edge, fat cap up. 350-375F for 15-20 minutes depending on air fryer and the steak cut.
@@jonahsobel8594 After the sear, usually. Again, cut thickness and the airfryer in question causes variation. I've tossed in some thick steaks and needed to hit 400F for 25 minutes to reach temperature.
I love this idea for an experiment but I wished the sand was allowed to heat up before placing it in the sand. You do the same thing with an oven and Sou vey
I got hooked on this channel cause he brings on so many other youtube creators. If views gives him money I will watch. I'm not a huge fan of his Content but I respect him for helping other creators.
I made my best buds watch Sous vide Everything especially the part where Guga sears the meat. Unconsciously making them memorize the music. I will have that music play as I get cremated. Knowing my friends, they would laugh so hard, it would be an awkward funeral afterwards. 😂
guga have you ever made a video using beef stock cubes instead of salt, pepper and garlic powder? I just saw a marco pierre video where he said every time the beef oxo cube was better.
Does it really matter what you cook things in? As long as you have the temperature up anything will cook…how would it affect the flavor if its inside of a bag?
I should’ve ran a copper line with a coil through a woodstove, then use a blower to blow air through the copper line, the coil will get very hot in the stove and the air blowing through. It will also heat up very hot. Then the actual air would be hot, and you wouldn’t just be heating up bubbly sand on a burner
I thought about getting a couple wagyu steaks for my dad for Father's Day, as far as I know he's never had it before (no one in my family has). He's a tough person to buy for so I thought this could be a fun experience. I'm not going to lie, I'm pretty mediocre on the grill and my dad tends to overcook/burn things pretty easily. I had a couple questions I hope you could help me out with, I absolutely love your videos. Is it a sin to sous vide wagyu and put a pan sear on it afterwards? I don't own a torch, but I do have an Anova sous vide cooker. I feel like sous vide would be a good way to control the cooking in my situation without overcooking the shit out of the wagyu. Which wagyu would you recommend for beginners, in terms of ease of cooking and flavor? I appreciate your input, thank you!
I've been watching Nate since he took over for Grant on TKOR. Love these cool science cooking collabs you guys do. *How about a steak cooked using eddy currents from a homemade electromagnetic inductor!?* RIP Grant RIP OG TKOR
Hey Guga, why is the picanha precut 90⁰ to the fiber? We in Brazil do cut picanhas along the fiber. Only slicing it 90⁰ when we're cutting to bitting sizes.
That would be an interesting experiment. Does the sand tenderize it more? And if so… will it tenderize the $1 steak that seems to be the staple in your eye? 🤔
Guga goes to Hawaii on vacation. Everyone: he's going to cook with LAVA?! this is what the experiments feel like. he can't shock me I expect him to strap a steak under a space shuttle before take off.
Portuguese? No way...My family came from Portugal 110 years ago. We went in the early '70's and spent six weeks visiting family and friends. The best thing we ate was a small steak sandwich, on a roll--something along the lines of a Ciabata--It would be great to see, taste, and eat again the same thing.
I think the steak was perfect. I love the rarity of the steak. I would enjoy that with a smooth gorgonzola sauce with a pinch of rosemary and a few chunks of gorgonzola.
We always get to do the craziest stuff! And it's always amazing!
You and Callie kept Grant's legacy alive, it's not the same since both of u left TKOR, I just wanna say Thank you to both of you guys for carrying the torch after Grant. Tbh I just stopped watching TKOR. But I'm super glad you both came out and started doing your own thing. Stay positive nate Love from SOUTH India.
You guys are cool lol. Love Guga his my guy
You guys make great collabs.
Awesome collab man, but question about the fan, wouldn't the sand just not respond to temperature changes as quickly rather than the paint sprayer heating it up? Or an I thinking of something else?
Looking forward to the next one!
For once his super simple side dish, is super simple!
5 minutes in the microwave for a 12 chips batch… may be simple, not practical, not efficient.
@@estebanbarajas9469 How many were you planning on eating?
@@estebanbarajas9469 not practical for a crowd but it'd work for me. Say I spent about 15-20 minutes preparing a burger or something, I just cut the chips beforehand and do a few batches while cooking the other stuff.
@@estebanbarajas9469
Wouldn't want to eat more than a decent sized potato's worth of chips at a time anyway.
Become a father/father figure that raises children, and I guarantee you will master this skill! It's primal skills that were programmed into a father's DNA once we learned how to make fire millennia ago.
Nate: Continuously states that it's more accurate to call the sand fluid than liquid.
Title, editing and Guga: Yes, like a liquid, right?
yeah right? *liquid* sand would be *molten*. It's 1700 degrees, and you wouldn't want to try to cook a steak in it.
@@michaellemmons4759 "We tried cooking STEAKS in molten sand, THE RESULTS WILL SURPRISE YOU"
Aerated sand
It sounds better
I picture Guga going to his staff "We're beginning to run out of weird ideas for steaks," and then he realizes... Nate will have some.
Title of video should be "I found another method to beat my meat"
Yeah, what's the point of this ?
@@markogaudiosi5243
Theory was tenderizing the steak in heated sand that constantly blasts the muscle fibers.
There's something especially terrifying about Guga nonchalantly saying "I know where you live".
He got plans that haunts angel
Yeah have you seen his old knife wall lol
Hes going to dry age Nate for the next video
I wish he knew this for me. I’m aching for some Guga-Daddy. In all the holes.
All fun and games till you end up as a side dish next episode
A nice guy like Guga saying... "I know where you live..." just somehow sounds like a party with lots and lots of steak 🎉😂
Nah, Nate's being dry aged with Angel
You should further investigate the potential tenderizing effect of the liquid sand. Would it tenderize an eye round more than normal sous vide?
definitely not. im more interested to see how the hypersonic cleaning bath + sous vide combo from before would impact an eye round
@@YourHomieJC Good idea, and it would be somewhat simple to add sous vide control to an ultrasonic cleaner (you would need to incorporate both hot/cold control, as ultrasonic cleaners naturally heat up due to friction of the liquid). The simplest way to do the cold control would be a valve that lets cold tap water in/drains excess water, to bring the temperature down when needed.
You are never goin to make an eye of round tender as a steak. Roast or slow cook, yeah. But never as a steak on a grill cooked like any other steak.
No.
I had a sand bed like that in the hospital and the nursing home. It was the most comfortable bed ever. I looked at them because I wanted one for my house and they ended up costing about $100,000 so unfortunately I never did get one. They’re amazing you can lay One Direction and never have to worry about a bed sore.
Things like that can be built far cheaper than buying one.
@@hxhdfjifzirstc894 absolutely. Just need to build a wooden frame, build a PVC setup with holes in it, attach it to an air compressor, and fill the frame with sand.
@@AngryAlfonse Unfortunately it's not so simple, for the hospital bed version the whole liquid sand thing is happening within containment, acting as a mattress, that is why it costs far more, you cannot expect somebody to sleep with their bodily orifices exposed to ultra-fine sand.
@@Orphioux oh wait, so it's like a water bed with the liquid sand inside of it? That's wild
Are there any companies making actual beds using the fluid sand?
A threat from Guga still sounds so calm 1:05
A threat from a gay is never gonna be intimidating
@@Craigox001brother what are you smoking?
Microwaves are great for making chips as they’re quite good at dehydrating food. Try it with kale yuca sweet potatoes you’ll get great chips.
I even use it to dehydrate skins from fruit and veggies so I can grind it for my plants
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 already did it. 5 years ago.
It would burn very quickly
Definitely not fresh garlic, it requires 185°F. See old SVE video re: garlic. Prepared garlic containing any oil or added fat added to the bag would compromise the flavor of red meat.
Just a quick leson is someone doesn't know.
A fluid is anything that flows. All liquids are fluid but not all fluids are liquid. This sand is only fluid when it is being aerated.
Nate and Guga collabs is what we all need right now! Imagine Calli just randomly pops up lol that would just be the most pleasant surprise.
Microwaveable potato chip fries? Dang Guga yet another insane thing I've never even thought of but it makes sense because of the moisture content being cooked by the microwave and evaporating leaving a crispy result.
if you are only cooking a few slices of bacon, its really good to microwave too. put the raw bacon between 2 papertowels n cook on a plate for about 4 mins (depending on microwave wattage). the bacon gets crispy and its not as oily as when you cook it in a pan. though its not recommended for more than 6 slices.
captain buggy 🤡 or emperor buggy
the one piece is real
I love these new types of videos!!! Bringing in guests that blend very well with GUGA ❤
In the side dish's sauce, Guga used ingredients from five different countries, thats what i call globalization
Love this video. Two of my UA-cam favorites are doing experiments. Please make more vids!!!!!
I have to try these microwave potatoes. EDIT: I immediately made them and my family loved them. Thank you, Guga!
Who else thought they were going to melt the sand into a molten state and then dip the steak in it lol
I love Nate!! I love Guga is connecting the food community!!
Nate: Let's be more technical and call it by its right name, fluid sand
The guy who titled this video: Nope
Is this a new house we’ve been seeing in the last few videos? The backyard looks massive.
No its not. He got renos done
I don't think it's a new house, in some old videos you can see that the back yard is huuge
Yeah my boy moved into a mansion 👏🏼👏🏼👏🏼
Yes. New house. Guga's movin' on up... 🎶
remember those times when guga god his first wagyu steak ? :D he was super intimidated by it, now he cooks it likes its 1dollar steak :D
Loved the experiment, those potato chips were definitely a great bonus, gonna make those tonight
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. ;)
Guga needs to start a all about meat podcast
Chef John deserves the homage! Thanks, Guga!
"I don't like sand. It's course and rough and it gets everywhere."
I tried the chips, and I have to say....well worth it. I used garlic salt, and it was amazing. It did take a bit longer in my microwave (about 7 minutes)
Next time try it without the plastic bag in the sand 😁👍
Love the episodes with Nate, keep up the great work guys!!
Nate and Guga the peanut butter and chocolate of UA-cam.
Nate is definitely the peanut...
That backyard is pimping! Guga is the tony Montana of steak.
A good trick of you want crispy airy fries is to mix them with fine salt before cooking in a strainer and let them release all their moisture
I used my ultrasonic cleaner after that video you did guga. I felt it made them more tender. It would make sense that the sand would kind of tenderize it.
Guga, have you ever made an video on all your sauces? What sauce is your go to for burgers, sandwiches and such - i would love that!
Nate is right. Call it fluid sand. Liquid sand is above 3090 degrees F (1700 C). That would burn the steak, the bag, probably even the pan...
Guga, the video promised liquid sandc but that takes bringing it to 3200 Fahrenheit. This is just hot sand.
Nate and I decided to launch three Japanese wagyu a5 steaks into the Sun.
Seeing nate smiling like this makes me so happy :)
I know nate and that liquid sand had a nice conversation with how raw it still is
Nate also had a convo with the steak too, cause that thing can still be brought back to life lol
the idea screams nate and was not disappointed 😂
finally a side dish that i can actually make without even leaving my house to buy stuff
Nate and Guga teaming up to combine science and food! Awesome!
i've been watching nate a long time now... it's good to see that's his tasting guga foods now.
Guga: adds 9 ingredients in seemingly random quantities
"It doesn't get any easier than that."
😅
The best way to find out if the sand can tenderizer is to get a dollar steak and cook it for an hour. And see how tender it is vs a sous vide of the same steak
maybe you could do a tenderizing experiment with eye round steaks using the fluid sand in combination with all the other tenderizing methods you have tried
100%! Fantastic suggestion
It's just more rare so it's more tender
@@placebo141 Exactly
Guga, I think you should sous vide frozen sausage, egg, and cheese biscuits.
I absolutely love that these guys experiment with foods! These are the dreams of many to try and discover something new.
Really liking the NFTI collabs
Yeah, he reminds me of that friend we all have that's super nice and chill that we hardly ever get to see but it's always awesome hanging out with them.
same. wish TKOR wouldve allowed such a collab in the past. i mean both nate and guga have mentioned each others channels before after nate mentioned gugas during a steak experiment of theirs. sadly, grant didnt give nate creative control of the channel so nates hands were often tied into what kinds of videos he could do, thats why TKOR fell down the road it did mostly trying to capture viral trends rather than actually interesting experiments like this. glad nate is keeping true to where he started on his own channel now.
@@bargen0w Wow. I didn't even know Nate had come from a collaborative channel. I need to check out more of his stuff. So cool that he's out on his own and doing well now. Seems like a super nice and cool dude. Wish him the best. Also, thanks for the back story.
Nate corrects guga 'it's fluid sand'.
Guga: ok it's fluid sand guys
Also Guga: Nah we're putting Liquid sand in the title😂😂
You keep thanking Chef John for recipe ideas. When are you bringing him on? I’m dying to see the Wagyu oxtail ragu. That’s my favorite recipe of his. He kinda botched it in the video for it. But it’s so rich and delicious. I can only imagine what that magical Wagyu fat would do to it. I don’t think I’ve ever seen you make oxtail before. It might make you rethink what the king of beef is.
You should try revere searing with an air fryer, technically its a small oven so this should work
It absolutely works. The convection air currents also work to desiccate the surface for a better sear.
The best way I've found is to place the steak on its edge, fat cap up. 350-375F for 15-20 minutes depending on air fryer and the steak cut.
Wouldnt the airfry burn the outside?
@@dscarmo I don't think so the air fryer doesn't produce that much heat
@@adambarron4015 would that be medium rare in the end?
@@jonahsobel8594 After the sear, usually. Again, cut thickness and the airfryer in question causes variation. I've tossed in some thick steaks and needed to hit 400F for 25 minutes to reach temperature.
I have my doubts for this technique on steaks but I can see this making one hell of a juicy turkey.
I love this idea for an experiment but I wished the sand was allowed to heat up before placing it in the sand. You do the same thing with an oven and Sou vey
Always finding new and exciting ways to prepare delicious meals for your family! Loved the video Guga!
1:05 Guga is such a kinder soul😊
Microwaving potato to make crisps is the most American thing ever.
Nate the the perfect friend for guga who will bring his crazy ideas to life 😂😂😂
Thank you for putting the add at the end I always skip past in other videos because it breaks up the content I watched till the end just because
Make those potatoes in the air fryer. They taste like real chips this way.
I got hooked on this channel cause he brings on so many other youtube creators. If views gives him money I will watch. I'm not a huge fan of his Content but I respect him for helping other creators.
Nate is awesome, always glad to see him
I made my best buds watch Sous vide Everything especially the part where Guga sears the meat. Unconsciously making them memorize the music. I will have that music play as I get cremated. Knowing my friends, they would laugh so hard, it would be an awkward funeral afterwards. 😂
Particularly if they're serving red meat at your After Party
Honestly I was thinking the sand would also beat up the steak a bit😂 but yeah man, love these experiments.
always going above and beyond to test the limits of our fine meats. i love these types of videos. so creative!
Always fun see a quirky experiment. If the Earth ever runs out of water, we can always use sand. 😉
guga have you ever made a video using beef stock cubes instead of salt, pepper and garlic powder? I just saw a marco pierre video where he said every time the beef oxo cube was better.
From what I've seen, Nate can only cook steak one way. Rare
This is one of the best guga videos I’ve seen in a while! Hands down!! I really enjoyed this one guys
It makes a lot of sense that the sand was undercooked cause of the heat capacity of water being able to hold the temp better and more consistent.
I can’t help but notice…are those picanha steaks cut with the grain like you taught us???
Yes. It's Wagyu so it looks different.
Does it really matter what you cook things in? As long as you have the temperature up anything will cook…how would it affect the flavor if its inside of a bag?
Cody from Cody's lab, he worked with Grant from TKOR. Let's see what he can bring
My father talked abt "Suyah" -> Nigerian barbecue using hot sand that basically cooks meat directly 😋 -> really good video Guga.
Great to see you guys working together, you make a great team and I see a lot of experiments in the future!
I started head-banging even before the traditional "...but watch this!"
Especially as it was Nate saying it this time. 😁
DJ Kimera for the win!
That subtle Chef John impression at 4:00 lmao
Nate’s a pretty cool guy, get him to make some weird experiments more often
Eventually we're gonna see guga and elon should cook a steak in space
Can't wait
I should’ve ran a copper line with a coil through a woodstove, then use a blower to blow air through the copper line, the coil will get very hot in the stove and the air blowing through. It will also heat up very hot. Then the actual air would be hot, and you wouldn’t just be heating up bubbly sand on a burner
Wait till Guga finds out his biggest competitor is himself
I thought about getting a couple wagyu steaks for my dad for Father's Day, as far as I know he's never had it before (no one in my family has). He's a tough person to buy for so I thought this could be a fun experience. I'm not going to lie, I'm pretty mediocre on the grill and my dad tends to overcook/burn things pretty easily. I had a couple questions I hope you could help me out with, I absolutely love your videos. Is it a sin to sous vide wagyu and put a pan sear on it afterwards? I don't own a torch, but I do have an Anova sous vide cooker. I feel like sous vide would be a good way to control the cooking in my situation without overcooking the shit out of the wagyu. Which wagyu would you recommend for beginners, in terms of ease of cooking and flavor? I appreciate your input, thank you!
@Username [SousVideEverythin] Seems legit, that's definitely Gugas channel name. 100%, definitely *not* a bot.
@@ananonymouseuser2571 Definitely *is* a bot and not legit.
Guga cooks Wagyu sous-vide then sears quite frequently. Search in his videos.
I've been watching Nate since he took over for Grant on TKOR. Love these cool science cooking collabs you guys do.
*How about a steak cooked using eddy currents from a homemade electromagnetic inductor!?*
RIP Grant
RIP OG TKOR
Hey Guga, why is the picanha precut 90⁰ to the fiber? We in Brazil do cut picanhas along the fiber. Only slicing it 90⁰ when we're cutting to bitting sizes.
That would be an interesting experiment. Does the sand tenderize it more? And if so… will it tenderize the $1 steak that seems to be the staple in your eye? 🤔
I'm only able to cook in a microwave right now, and it hurts my soul. Finding out I can make potato chips in the microwave made that a little better.
Guga goes to Hawaii on vacation. Everyone: he's going to cook with LAVA?! this is what the experiments feel like. he can't shock me I expect him to strap a steak under a space shuttle before take off.
First time the side dish is actually easy 😂
Guga adding anything else to the Queen than salt? Blasphemy!
one of the internets best pairings ; TKOR lives on with Nate
Portuguese? No way...My family came from Portugal 110 years ago. We went in the early '70's and spent six weeks visiting family and friends. The best thing we ate was a small steak sandwich, on a roll--something along the lines of a Ciabata--It would be great to see, taste, and eat again the same thing.
Yes 🎉love the collaborations with Nate 👍👍
petition for angel to be cooked in fluid sand
I recommend salting after you oil the potatoes, it will stick better and help the dry.
guga's guests saying his catchphrases is a collab i didn't know i wanted lol
I think the steak was perfect. I love the rarity of the steak. I would enjoy that with a smooth gorgonzola sauce with a pinch of rosemary and a few chunks of gorgonzola.
You could also do searing in that sand. Without plastic bag and some brushing in the end.
I love Nate and Guga experimenting :)