Yeah, it’s probably not as bad as it looks. The bread almost had a green tone to it in those shots, which tells me the lighting wasn’t optimal. Still looks a bit way too over cooked for my taste, but I bet it still tasted great.
Its due to the natural lighting in the room. It makes red beef look grey. Even if it is a little over done, A5 wagyu is so fatty that even it will still remain extremely juicy and tender when not medium rare.
1. Yes, he cooked it medium-well. A5 Wagyu is best cooked through well so all the fat has time to render. 2. He said himself it was difficult to get a credible heat reading from the cut. 3. It's not your money, nor did you cook the beef, and you also did not eat it. Your criticisms are unwarranted and invalid. Just enjoy the video and let him do the cooking so you don't have to.
Why tf are you buying a5 if you dont want the fat... pls stop spreading false information, rare is by far the best way and japanese teppanyaki chefs have always made it this way
Well, you're right the meat needs longer time for the fat to actually melt, but you can serve it medium rare, even rare and still do this, just need lower heat.
Mike Dang sees a parent beating the shit out of their kid, he doesn't say anything because it's not his child so his criticisms are unwarranted and invalid. That's you, that's how dumb you sound.
The issue is not that he overcooked it... sh!it happens. The issue is that he didn't admit it in the video. It is overcooked, its grey, the crumbs are so dark they were almost burnt... If that's how he likes it, sure he spent a lot of money on this he should have it his way. But if so, he should have said "I know this is going to be overcooked for most of you out there, but that's how I like my meat. It costs a lot and I'm not going to buy it again, I want to enjoy it how I like it. If you want it to be more on the Medium-Medium Rare side you should cook it in this oil temp for this long". Teaching people to almost burn a 122$ steak is wrong on so many levels.
Dude he deadass said in the video that he didnt know how to cook it, and just assumed when it was done. He also told people that they shouldnt buy the beef and should just get another cut
@@kingbarrage2267 The first thing I wrote was that my issue is just that he didn't *admit* it was overcooked. How does anything you said counter the fact? If the cut is sooo expensive that you shouldn't buy it, you'd think he wouldn't go blind at it but make sure he knows how to cook it first. If not out of respect to his viewers, to show us how to do it right, then out of respect to the cow that died for him to overcook her meat. He could have practiced on another piece of meat, or find some other source to learn from on how to do it right first. Or he could do another video in the future with a cheap cut just to learn and teach people the proper technique and admit his failure in this video. Since when was this channel about only watching him mediocrely cook things and not him teaching his viewers about food and how to cook it?
@@hitemwid1t Since when was this channel and video series just about watching him mediocrely cook and not him teaching us how to cook things right? If he would have admitted that he overcooked it he could have at least used it to teach people what not to do out of his failure. What was the use of watching this video? At least regarding the beef, not the bread and sauce which looked good. This video is just him doing no research just fishing for views... Sad, I like the guy.
Japanese cabbage is quite different. They grow them sweeter in Japan and they eat them raw because they feel it helps with digestion when eating fatty foods. If the cabbage I buy isn't as sweet, I do a simple Salt and Sugar cure for 30 mins followed by a ice bath then I spin it dry. Pairs well with Katsu
Your video is awesome. You clearly put in a lot of work to make this. I feel bad that everyone is so focused on the bad side..ok, maybe you overcooked the steak, but it still was awesome to watch! Big like.
Quick tip: to get the bread crumbs more uniform in size, and easily remove the big chunks? Pass the bread crumbs through a large holed, spaghetti colander. Then shake the dust out with a regular kitchen sieve.
I don't need to have succeeded or failed at making this to know the premise is flawed. Breading and deep frying A5, and then covering it in a sauce that strong? Outside of the texture, you could probably have replaced the meat with some basic Walmart cut and likely not been able to tell much difference.
@@kerradeph The point was not about the premise. Any mediocre home cook sees that it's silly to do this. The point was that he tried something for the first time and received such feedback after not getting it picture perfect. Who would ? Most of the people commenting would probably mess it up even more.
The first time he dropped it back into the fryer, my heart sank. Then I saw that color and heard 8 minutes... What an INCREDIBLE waste of such a beautiful cut of beef.
I just had an idea, do you want to do kitchen-walk-through episode to show whats common in your kitchen? I also noticed the flowe or wha it is next to sink, curious what the drink is you have there, knives you use, generally useful stuff you have and use in your kitchen. Thx for for all the videos! Greetings from Czech Republic!
Do you think you guys will do any topics for a healthier version of college cooking? I'm looking into getting some more recipes going but i'm tryna keep it clean for my second year at university. Loved this video also, what do you think you'll do with the left over cuts of wagyu you didn't use for the sandwhich?
I'm gonna skewer them up for 4th of July so my friends can taste! We have a ton of healthy meal options, I would check out our beginners guide series, the long form videos
6 років тому+1
i have 100+ recipes for college cooking. Maybe a sad thing is that I make my videos in Dutch and French. You can find all my recipes on my channel. Hope it helps you out!
Hey if you want a better crust for the waygu, do this. When your breading it, instead of just pressing it down into the panko, you take more and sprinkle a lot on top and press it down a little bit. It'll look like there's a lot, but once you flip it on its side to bread the other sides, the extra will fall off.
been doing similar since the 80's. When i worked at chilies as a kid, i used to make "burgers", with Filet Mignon, and Lobster :) Loved them SO much. Katsu is okay, if the taste is your liking, it is great, i like Kobe. IF you want a REALLY good burger, get the best ground beef you can, then get the best Fresh Mozzarella you can, Mold the Ground beef around a decent sized chunk of the Mozzarella, and cook liek a burger.....if your a fan of cheese, and beef, you'll love it. Cheddar, or Bleu cheese work well too, even mixing lobster into the cheese or center of the patty is nice.
Religiously followed your channel in the last month. And your journey has immensely inspired me. Made this bread yesterday it turned out so delicious. The only thing was that my bread didn't rise as much in the second proof inside the bread tin. Love your work. Also can I use this same recipe for brioche buns? because I feel it will make amazing brioche buns
Looks interesting. Yet part of me cringes when I think you spent as much or more on a single sandwich than I do for two weeks worth of food. Still there are those once in a lifetime experiences that folk are willing to pay to have and I'm glad this ended up a good one for you.
I'm glad you mentioned that the sandwich is traditionally made with pork. The vast majority of the ones you find in convenience stores and in the hot food vending machines (extremely popular in japan) are all pork cutlet sandwiches. I've never seen one of them offered as beef. Only pork. Even the pictures you showed @ 0:50 are pork cutlets.
So glad you at least mentioned the ton-katsu version and going for gyu-katsu. So many 'katsu' recipes on the internet never even mention how ton-katsu is what most japanese people mean when they say 'katsu'.
i know this may seem a bit pedestrian compared to some of the epic sandwiches you have done in this series...what about doing a PB & J? go through the steps of making peanut butter from scratch, jelly/jam from scratch, and then the classic white loaf...i think that would make for a cool episode...loving this series, keep up the awesomeness!
looks beautiful, people here saying it's overcooked don't seem to understand how fatty this is, you can cook a cut like this well and have it be great, which you seem to appreciate; keep rockin man!
Hey! I have a suggestion, if you'd like to dig deep on portuguese traditional sandwiches, I'd recommend that you investigate the one called Francesinha, originally from the district of Porto (where Port wine comes from) and maybe try your own version! It's a sandwich with different kinds of meat and chorizos, coated wih melted cheese and a special sauce. Now that's where it gets tricky, the secret lies in the sauce! I really enjoy your videos, take care!
eum no?? just because you can overcook sth because it has a higher fat content doesnt mean you should. have you ever seen a wagyu sando not pink? have you ever seen a wagyu steak not pink? on what ground are you basing your argument even on?
13:17 i know i'm super late to this comment, but I've been watching this guy for a couple of days and i'm thinking to myself "this guy is pretty legit". But just from the thumbnail I got a knot in my stomach seeing that color of the wagyu. Next time check out Guga Foods channel before trying to cook an expensive piece of meat like that.
Thank you! I watched a few of his videos before this one and seeing how overcooked that wagyu was made me cry, and I'm definitely not watching another now. Guga knows his wagyu.
9:58 I grew up in the UK where Lea & Perrins Worcestershire sauce (Wus-ter-sheer), HP sauce (Houses of Parliament) and other more generic brown condiments are common. Later in college a Korean housemate introduced me to Okonomiyaki, Tonkatsu and the Bull-Dog brand. It's easy to improvise a sauce from scratch by slow roasting tomatoes, onions, garlic, apples and carrots heavily dressed in a nut oil with cider vinegar, lemon juice, soy sauce, brown sugar, some roughly shredded ginger and tamarind paste. To increase the heat, complexity and depth of flavor other ingredients to consider are mustard seed, chili flakes, nutmeg, star anise and dried fruit. Once the veg have softened and the onions and garlic have caramelized and taken on a slight char, add any dry ingredients, mix, allow to cool, then blitz and season with salt and pepper. Consistency may well be that of a pureed dip, so to loosen the mixture add a little water, stock or fruit/vegetable juice. Chill overnight and use the next day.
That beef ended up overcooked 😢😭 it would have been transcendent if cooked to where the Japanese typically cook it. You would have cried with joy ☺️ That being said I can’t thank you enough for going to the effort you have, for us. We do appreciate the incredible work you do! 😊
Should have cooked it maybe about 90 seconds or so less, to get that nice in between medium rare to medium, so the fat content in the wagyu really renders and lets loose that wonderful flavor. But I can totally understand you never doing this before so accidentally going almost a medium well can be expected I suppose.
Yooo I've been subscribed to you guys for years. I used to always get your notifications and or you guys would just be on my front home page ...I literally had to type you in to find out if you guys were still making videos...I'm highly disappointed I've missed this much...you guys are now my only bell notification people..UA-cam is playing games.
Totoally New Follower.... Digging back in time and came across this. Not going to say anything... uh ... "Mean".... Just going to say.... This needs a "Redemption Episode". You have the money to do it right and the knowledge to handle that fine product :) Love the channel. Hope to see it one day!
raw beef doesnt have the chance of salmonella like chicken does beef is eaten raw everywhere, its ok with a5 wagyu but if it was a normal steak and it was well done . Might as well eat your shoe.
CorbinX10 YES he did, he even basically admits it in the video! and I have no idea what you are talking about RAW! I didn't say anything about RAW! You obviously have no idea what you are talking about.....
Deep frying meat is a difficult proposition in any case. Temp, quality of meat, fat content, cut of meat, oil temp, coating, humidity, etc etc, etc can all have a bearing on outcome. I think he did a hellava job on it. Never having worked with and probably never will be working with 130$ a pound meat, I can't even begin to think about working with it without actually being able to see it cooking (ala uncoated) in a simply pan application. Looks amazing. I would go with the meat and bread only, of course I'm a purist... only do chocolate and vanilla ice cream :) Well done.. I'm enjoying the videos and the simplicity of the kitchen. Feels like home.
ouch. i think he knew how poorly he fried it, and tried to explain it away. the color and dryness of that breading says everything. completely overfried. the poor coloring of what was once red-white A5 into gray death is confirmation.
Dang, you spent all that money just to overcook it. Quality beef such as Kobe and Wagyu cooks faster and is best rare or medium rare. I still envy you for even having an wagyu sandwich nevertheless.
Motown Phenom considering the high concentration of intramuscular fat, it needs to be cooked at least to medium to fully melt so it will coat your mouth. Some people prefer to eat it medium well, go to Japan and the locals 9 times out of 10 when they rarely do buy A5 wagyu, they cook it medium most the time. I do agree that it's slightly overcooked, if I'm going to have a tomahawk ribeye or New York strip I'm going medium rare all day, but for A5 wagyu you do need to cook it slightly longer because of all of the fat rendering inside.
I love pork katsu, and the way they cook this is to flatten it out, and fry within the breading. The idea of doing so is to make sure the meat is fully cook before the color of the katsu becomes dark. You literally had a double whammy for having a dark katsu, and a sorry piece of wagyu. Well you spent 130 dollars, and you failed with your only shot. You shouldve done some research on how katsus are usually cooked before you invested.
Seeing that beef with that color in the end almost made me cry...
just needed ketchup
It's the lighting at natural light beef's tend to look more gary if it was in a room with no natural light it would look more pink
Agreed 4 minutes would have been enough I wouldn’t even fry in a pan for 4 minutes let alone deep fry for 8... I’m sure it still tasted good.
Yeah, it’s probably not as bad as it looks. The bread almost had a green tone to it in those shots, which tells me the lighting wasn’t optimal. Still looks a bit way too over cooked for my taste, but I bet it still tasted great.
There was a good youtube video about this (made by a professional food photographer) that everyone needs to watch b4 commenting something like this
Literally a stab to my heart as soon as i saw that dark wagyu coating outta the fryer and after he cut it
Seems like he should have tried a test piece and maybe par cooked the beef before frying.
“A tablespoon of
Soy sauce” *dumps in half the bottle*
Unfortunately you overcooked that steak.
JustOneAsbesto maybe people don’t like raw meat? Or medium rare meat?
Anything more than medium rare is waste of a piece of meat that expensive and fatty.
JustOneAsbesto this is true
its better to cook waygu a little more than medium rare so that all the fat melts into the meat.
IM GLAD SOMEBODY SAID IT
This well done deep fried wagyu just hurts me physically
Its due to the natural lighting in the room. It makes red beef look grey. Even if it is a little over done, A5 wagyu is so fatty that even it will still remain extremely juicy and tender when not medium rare.
@@Guest-xz9wg it's not the lighting. This dude over did it.
8 minutes in the deep fryer is obviously too long.
5-6 would have been enough
It doesnt matter the way you cook waygu,if it is rare or well done,its going to melt in your mouth no matter what
Bla bla bla anything Else ? 😄
"How to overcook a $130 steak in 1 easy step"
It looks perfect. It isn't overcooked. It is still pink in the middle. A good cut of meat doesn't have to be bloody to be tender.
Thanatopsis agree to disagree.
ridethespiral I totally agree, as long as you’re not cooking my steak.
@@thanatopsis70 It is. Its dead grey on most parts. Google how a steak should look...
Everyone prefers their steak at different temperatures.
Why on the earth you would overcook such beautiful piece! Seriously?!?! I almost cried
😢
i mean it would still taste good
Friend, the problem is you way overcooked it. That's like a medium well to well done, you need to leave that rare or medium rare
1. Yes, he cooked it medium-well. A5 Wagyu is best cooked through well so all the fat has time to render.
2. He said himself it was difficult to get a credible heat reading from the cut.
3. It's not your money, nor did you cook the beef, and you also did not eat it. Your criticisms are unwarranted and invalid.
Just enjoy the video and let him do the cooking so you don't have to.
Mike Dang no it isn’t best cooked well, I don’t know where you got this info from
Why tf are you buying a5 if you dont want the fat... pls stop spreading false information, rare is by far the best way and japanese teppanyaki chefs have always made it this way
Mike Dang When you try to be a white knight...
Well, you're right the meat needs longer time for the fat to actually melt, but you can serve it medium rare, even rare and still do this, just need lower heat.
Mike Dang sees a parent beating the shit out of their kid, he doesn't say anything because it's not his child so his criticisms are unwarranted and invalid.
That's you, that's how dumb you sound.
u killed that beef dude wtf
Sneaky Beaky steak in natural light makes it gray.
UAHA Toxicboi , the dude deep fried an a5 to well done :/
“It doesn’t even taste like beef” That’s because you decimated the most worthy cut of steak!!!
I love the education man! You make me feel more confident in my own cooking by showing me things I never even thought about before.
Do some po' boys with some sourdough baguettes
I was thinking 4-5 minutes tops....when you said 8 I was like "Noooooo". Sure enough.
The issue is not that he overcooked it... sh!it happens. The issue is that he didn't admit it in the video. It is overcooked, its grey, the crumbs are so dark they were almost burnt... If that's how he likes it, sure he spent a lot of money on this he should have it his way. But if so, he should have said "I know this is going to be overcooked for most of you out there, but that's how I like my meat. It costs a lot and I'm not going to buy it again, I want to enjoy it how I like it. If you want it to be more on the Medium-Medium Rare side you should cook it in this oil temp for this long". Teaching people to almost burn a 122$ steak is wrong on so many levels.
Dude he deadass said in the video that he didnt know how to cook it, and just assumed when it was done. He also told people that they shouldnt buy the beef and should just get another cut
He never said how long to cook it and just went with his wits.
@@kingbarrage2267 The first thing I wrote was that my issue is just that he didn't *admit* it was overcooked. How does anything you said counter the fact?
If the cut is sooo expensive that you shouldn't buy it, you'd think he wouldn't go blind at it but make sure he knows how to cook it first. If not out of respect to his viewers, to show us how to do it right, then out of respect to the cow that died for him to overcook her meat.
He could have practiced on another piece of meat, or find some other source to learn from on how to do it right first. Or he could do another video in the future with a cheap cut just to learn and teach people the proper technique and admit his failure in this video.
Since when was this channel about only watching him mediocrely cook things and not him teaching his viewers about food and how to cook it?
@@hitemwid1t Since when was this channel and video series just about watching him mediocrely cook and not him teaching us how to cook things right?
If he would have admitted that he overcooked it he could have at least used it to teach people what not to do out of his failure.
What was the use of watching this video? At least regarding the beef, not the bread and sauce which looked good.
This video is just him doing no research just fishing for views... Sad, I like the guy.
@@nirsommer oh
I hope there's a burger episode. I'm looking for a good bun recipe and you're the best baker
Shayan Givehchian Joshua Weissmen did a really good burger bun recipe, it’s like a mix between brioche and this milk bread it’s really good
worth it? what do you guys think? Episode three is already in the making but lets hear your ideas for episode four...
Torta!
8:36 they feed their cows beer and grass and massage the fat into the meat. These cows live in luxury.
In my country it's double the price of what you payed 😣 Think i'll skip this one 😂
Being a minnesotan, I'd have to throw in the Juicy Lucy, but a more interesting and delicious one may be the Jibarito.
Brothers Green Eats surely no
That bread looks stunning 😍 it looks awesome guys, do you think the cabbage would benefit from some pickling?
Nicko's Kitchen Not on this i don't think.
Japanese cabbage is quite different. They grow them sweeter in Japan and they eat them raw because they feel it helps with digestion when eating fatty foods. If the cabbage I buy isn't as sweet, I do a simple Salt and Sugar cure for 30 mins followed by a ice bath then I spin it dry. Pairs well with Katsu
You would like to make it into a slaw, with Japanese mayo and a tad of wasabi
@@chicco_i1464 looks like standard cabbage though... this sandwich doesn't look good at all to me.
Measurements on point
Your video is awesome. You clearly put in a lot of work to make this. I feel bad that everyone is so focused on the bad side..ok, maybe you overcooked the steak, but it still was awesome to watch! Big like.
Quick tip: to get the bread crumbs more uniform in size, and easily remove the big chunks? Pass the bread crumbs through a large holed, spaghetti colander. Then shake the dust out with a regular kitchen sieve.
„1 tablespoon of soy sauce“ - empties half the bottle , „2 tablespoons of worchestershire sauce“ - puts two tiny splashes in
I literally just fricken love you guys
"one tablespoon of soy sauce" dumps a quarter of the bottle in
Congrats on 1 million fellas! Keep it going!
Dooood, here in Argentina it's a sin to fry good meat!
So many pro-chefs that know how to cook stuff perfectly on point from the first time they try. What a time to be alive among all those connoisseurs.
I don't need to have succeeded or failed at making this to know the premise is flawed. Breading and deep frying A5, and then covering it in a sauce that strong? Outside of the texture, you could probably have replaced the meat with some basic Walmart cut and likely not been able to tell much difference.
@@kerradeph The point was not about the premise. Any mediocre home cook sees that it's silly to do this. The point was that he tried something for the first time and received such feedback after not getting it picture perfect. Who would ? Most of the people commenting would probably mess it up even more.
This video is surely helpful cos I’m making me some sandwich
Temi David I hope you have some A5 Wagyu in the back of your fridge.
Red Ensign lol
Piinfa i have turkey breast
Meatyboi*
go make some gucci sandwiches
"I used a tablespoon of honey."
*Squeezes out half the container of honey*
If I could do this I would. I cant of course lol, so thank you for doing it. Really cool.
I love your kitchen man
The first time he dropped it back into the fryer, my heart sank. Then I saw that color and heard 8 minutes... What an INCREDIBLE waste of such a beautiful cut of beef.
I just had an idea, do you want to do kitchen-walk-through episode to show whats common in your kitchen? I also noticed the flowe or wha it is next to sink, curious what the drink is you have there, knives you use, generally useful stuff you have and use in your kitchen. Thx for for all the videos! Greetings from Czech Republic!
Daaamn, shouldn't have been in that oil more than 2-3 minutes - TOPS!
You don't know how mutch I'm salivating right now. 🤤🤤🤤... 🤤
Do you think you guys will do any topics for a healthier version of college cooking? I'm looking into getting some more recipes going but i'm tryna keep it clean for my second year at university. Loved this video also, what do you think you'll do with the left over cuts of wagyu you didn't use for the sandwhich?
I'm gonna skewer them up for 4th of July so my friends can taste! We have a ton of healthy meal options, I would check out our beginners guide series, the long form videos
i have 100+ recipes for college cooking. Maybe a sad thing is that I make my videos in Dutch and French. You can find all my recipes on my channel. Hope it helps you out!
Hey if you want a better crust for the waygu, do this. When your breading it, instead of just pressing it down into the panko, you take more and sprinkle a lot on top and press it down a little bit. It'll look like there's a lot, but once you flip it on its side to bread the other sides, the extra will fall off.
By the way that sandwich looks incredible!
9:30
It looks done there, and it's definitely done in the next shot. Eight minutes is ridiculous.
4 minutes would have been magic. I'm going to have nightmares tonight.
Enjoy watching your videos!
Your dredging technique is wrong. Flour first, then egg, then crumbs.
WiggaMachiavelli I thought that at first too, but his breading stayed put when he fried it and even after. It worked in this application.
been doing similar since the 80's. When i worked at chilies as a kid, i used to make "burgers", with Filet Mignon, and Lobster :) Loved them SO much. Katsu is okay, if the taste is your liking, it is great, i like Kobe. IF you want a REALLY good burger, get the best ground beef you can, then get the best Fresh Mozzarella you can, Mold the Ground beef around a decent sized chunk of the Mozzarella, and cook liek a burger.....if your a fan of cheese, and beef, you'll love it. Cheddar, or Bleu cheese work well too, even mixing lobster into the cheese or center of the patty is nice.
What I learned from this video: Fry the Wagyu for 4 minutes
Religiously followed your channel in the last month. And your journey has immensely inspired me. Made this bread yesterday it turned out so delicious. The only thing was that my bread didn't rise as much in the second proof inside the bread tin. Love your work. Also can I use this same recipe for brioche buns? because I feel it will make amazing brioche buns
10:45 “1 tablespoon of soy sauce”
*pours way more than 1 tablespoon
You guys are awesome!
Pretty sure panko breadcrumbs is the result of hydro electrocuting bread
Yep, he acted like that has nothing to do with it being light and airy and thinks he made panko lmao
It's really hard to find a resistance oven so this is the best alternative for panko
Looks interesting. Yet part of me cringes when I think you spent as much or more on a single sandwich than I do for two weeks worth of food. Still there are those once in a lifetime experiences that folk are willing to pay to have and I'm glad this ended up a good one for you.
A Chinese baker says to leave the bread dough to rise till tripled. It makes a softer end product. I have tested it.
100% worth
100% over cooked. :(
JOSHUAAA WELCOME BACK!!!
Has anyone ever told you, you look like Zachary quinto with a beard
I'm glad you mentioned that the sandwich is traditionally made with pork. The vast majority of the ones you find in convenience stores and in the hot food vending machines (extremely popular in japan) are all pork cutlet sandwiches. I've never seen one of them offered as beef. Only pork. Even the pictures you showed @ 0:50 are pork cutlets.
Him :I'm going to fry it for....
Me: Maybe.. **4 minutes**?
Him: 8 Minutes
Me: JESUS CHRIST!!?!
You might want to try Izmir's "kumru" sandwich as well (Izmir is a city in Turkey). It has a special bagel and nice cooking style too.
steak chimichurri sandwich plz
So glad you at least mentioned the ton-katsu version and going for gyu-katsu. So many 'katsu' recipes on the internet never even mention how ton-katsu is what most japanese people mean when they say 'katsu'.
“WaGoOOooOoO”
i know this may seem a bit pedestrian compared to some of the epic sandwiches you have done in this series...what about doing a PB & J? go through the steps of making peanut butter from scratch, jelly/jam from scratch, and then the classic white loaf...i think that would make for a cool episode...loving this series, keep up the awesomeness!
looks beautiful, people here saying it's overcooked don't seem to understand how fatty this is, you can cook a cut like this well and have it be great, which you seem to appreciate; keep rockin man!
I’m watching this high af at 1AM eating a piece of panera bread wishing it was a sandwich
video starts at 0:00 for those who were wondering
Thx was having some trouble
This is epic. Thanks. I was lost. Now I'm found.
Hey! I have a suggestion, if you'd like to dig deep on portuguese traditional sandwiches, I'd recommend that you investigate the one called Francesinha, originally from the district of Porto (where Port wine comes from) and maybe try your own version! It's a sandwich with different kinds of meat and chorizos, coated wih melted cheese and a special sauce. Now that's where it gets tricky, the secret lies in the sauce! I really enjoy your videos, take care!
12:18 wtf did you do...
He cooked the everloving shit out of that beautiful Waygu.
Pierre r a5 is meant to be cooked longer because of the marbling fat content.
eum no?? just because you can overcook sth because it has a higher fat content doesnt mean you should. have you ever seen a wagyu sando not pink?
have you ever seen a wagyu steak not pink?
on what ground are you basing your argument even on?
Lady Typhon That’s completely untrue. The fat marbling actually makes it safer to eat raw, and in some cases its eaten as such.
Lady Typhon Stick to your cheap over cooked beef
I love how detailed you are
13:17 i know i'm super late to this comment, but I've been watching this guy for a couple of days and i'm thinking to myself "this guy is pretty legit". But just from the thumbnail I got a knot in my stomach seeing that color of the wagyu. Next time check out Guga Foods channel before trying to cook an expensive piece of meat like that.
Thank you! I watched a few of his videos before this one and seeing how overcooked that wagyu was made me cry, and I'm definitely not watching another now. Guga knows his wagyu.
9:58 I grew up in the UK where Lea & Perrins Worcestershire sauce (Wus-ter-sheer), HP sauce (Houses of Parliament) and other more generic brown condiments are common. Later in college a Korean housemate introduced me to Okonomiyaki, Tonkatsu and the Bull-Dog brand.
It's easy to improvise a sauce from scratch by slow roasting tomatoes, onions, garlic, apples and carrots heavily dressed in a nut oil with cider vinegar, lemon juice, soy sauce, brown sugar, some roughly shredded ginger and tamarind paste. To increase the heat, complexity and depth of flavor other ingredients to consider are mustard seed, chili flakes, nutmeg, star anise and dried fruit.
Once the veg have softened and the onions and garlic have caramelized and taken on a slight char, add any dry ingredients, mix, allow to cool, then blitz and season with salt and pepper.
Consistency may well be that of a pureed dip, so to loosen the mixture add a little water, stock or fruit/vegetable juice. Chill overnight and use the next day.
Seems like a big waste of Amazing Steak!
That beef ended up overcooked 😢😭 it would have been transcendent if cooked to where the Japanese typically cook it. You would have cried with joy ☺️
That being said I can’t thank you enough for going to the effort you have, for us. We do appreciate the incredible work you do! 😊
imagine doing all that to overcook it lmao
Devon Friedman Just about made me cry when I saw it.
Wich he did
it's his first try i guess, no harm done ...learn and move on
Sabich sandwich
Pitta
Fried eggplant
Boiled egg
Boiled little potatoes
Chopped cucumber & tomato
Amba (fermented mango sauce)
Tahini
Zhug
Thats the basics
Afik Ben Shimol gross
Love your channel, great ideas and great dedication.
Try Russian sandwich, you will be surprised ;)
Best of luck chief.
every time you say "Yeast" it makes me laugh a little x)
cc
:0 vient on s'pecho
:0 ok bg smfksjjdkd
@@wendybmcn *click* noice
420 views? I don't call this a coincidence
you cant fool me sylar, that's definitely human
Nothing is better than a Cuban Sandwich!
PSBeard oooh I agree, sooo good.
This is an amazing comment
PSBeard False
Name Name well I could agree with you, but then we would both be wrong.
PSBeard idk ive never had one but have you ever had banh mi? They're so good!
I suffered a little anxiety waiting for him to knock that glass off the table.
Should have cooked it maybe about 90 seconds or so less, to get that nice in between medium rare to medium, so the fat content in the wagyu really renders and lets loose that wonderful flavor. But I can totally understand you never doing this before so accidentally going almost a medium well can be expected I suppose.
Yooo I've been subscribed to you guys for years. I used to always get your notifications and or you guys would just be on my front home page ...I literally had to type you in to find out if you guys were still making videos...I'm highly disappointed I've missed this much...you guys are now my only bell notification people..UA-cam is playing games.
Why does it look like that? is it overcooked? Never seen wagyu look like that
Yes it's overcooked, badly. Very sad. I'm sure it still tasted good though
my mom used to make a sauce like that when i was a kid, but without the japanese cooking wine. its great on bbq. :D
“We’re making every ingredient from scratch” GRABS OUT PIG
Your are a genius! Really loving this series!
I appreciate how much work you put into this video & this series in general but it’s wagyu (pronounced like you)... not wagu...
Totoally New Follower.... Digging back in time and came across this.
Not going to say anything... uh ... "Mean".... Just going to say.... This needs a "Redemption Episode". You have the money to do it right and the knowledge to handle that fine product :)
Love the channel. Hope to see it one day!
Nice bread, but you over-cooked the beef, and burnt the coating....
CyborgX Slaphappy no
CyborgX Slaphappy no he didn't. I mean if you want to get sick eating RAW meat be my guest
raw beef doesnt have the chance of salmonella like chicken does beef is eaten raw everywhere, its ok with a5 wagyu but if it was a normal steak and it was well done . Might as well eat your shoe.
CorbinX10 YES he did, he even basically admits it in the video! and I have no idea what you are talking about RAW! I didn't say anything about RAW! You obviously have no idea what you are talking about.....
Tobi:Sad thee’s such thing as rare...
thanks for making this...sweet video
The feeling when you realize you overcooked a $120 piece of meat :(
Deep frying meat is a difficult proposition in any case. Temp, quality of meat, fat content, cut of meat, oil temp, coating, humidity, etc etc, etc can all have a bearing on outcome. I think he did a hellava job on it. Never having worked with and probably never will be working with 130$ a pound meat, I can't even begin to think about working with it without actually being able to see it cooking (ala uncoated) in a simply pan application. Looks amazing. I would go with the meat and bread only, of course I'm a purist... only do chocolate and vanilla ice cream :) Well done.. I'm enjoying the videos and the simplicity of the kitchen. Feels like home.
ouch. i think he knew how poorly he fried it, and tried to explain it away. the color and dryness of that breading says everything. completely overfried. the poor coloring of what was once red-white A5 into gray death is confirmation.
Nooo he overcooked it
11:25 when the music started I instantly thought of American psycho lol
Weh-guu :’) too bad it’s overcooked.. Nice try
im sorry but this is art. you are so specific that is impressive
Dang, you spent all that money just to overcook it. Quality beef such as Kobe and Wagyu cooks faster and is best rare or medium rare. I still envy you for even having an wagyu sandwich nevertheless.
Motown Phenom considering the high concentration of intramuscular fat, it needs to be cooked at least to medium to fully melt so it will coat your mouth. Some people prefer to eat it medium well, go to Japan and the locals 9 times out of 10 when they rarely do buy A5 wagyu, they cook it medium most the time. I do agree that it's slightly overcooked, if I'm going to have a tomahawk ribeye or New York strip I'm going medium rare all day, but for A5 wagyu you do need to cook it slightly longer because of all of the fat rendering inside.
actually you are wrong you are quite misinformed
Tomthechelseaboy Nguyen You're talking to Abraham, right? I'll assume you are and give you a like.
Big T. Larrity of course
Tomthechelseaboy Nguyen
Could you elaborate? By that I mean, more than, "you are wrong".
Where are my ratios at?
i don't want to be that guy, but you over cooked the hell out of it. that's a waste of such a beautiful peace of beef
its really not that beautiful. Far too fatty and marbled to truly enjoy. Prime is perfect, no need for more marbling
Brian I feel you but honestly you need to try it, it’s from another world
Peace
I agree. Overcooked
I don't what to be that guy, but let me comment and be that guy. make up your mind.
Wagyu beef is unbelievably good looking, I really really want it but I know I shouldn't
I love pork katsu, and the way they cook this is to flatten it out, and fry within the breading. The idea of doing so is to make sure the meat is fully cook before the color of the katsu becomes dark. You literally had a double whammy for having a dark katsu, and a sorry piece of wagyu. Well you spent 130 dollars, and you failed with your only shot. You shouldve done some research on how katsus are usually cooked before you invested.
this is art
Way to ruin a wagu steak. It almost bought me to tears. More than medium rare is a crime.
its a piece of meat you absolute weirdo