Activated charcoal is technically safe to eat, in terms of its effects on your body, in small doses. But it's also very risky to take, especially if you are on medications for your health. Activated charcoal can strongly interfere with your body's absorption of meds (that's largely what it's used for medically, to treat overdoses and the like by binding to things in your digestive system that the doctors don't want your body to continue to absorb). Similarly, it prevents the absorption of some nutrients, such as some vitamins and minerals, which means you might also be preventing your own body from absorbing the full nutrients from food you're consuming. So this trend of constantly putting activated charcoal in food products is potentially very risky by interfering with your body's absorption of meds you are taking. You should really only be taking activated charcoal when you have a medical reason, and not, not, not consuming it with your food, or as an "enhancement" to food. Especially feeding it to others without knowing what medications they're on, or what nutrient needs they have that you might be interfering with.
on BBQ it's alright though, and probably with the flamethrower as well. Why? you're burning it and just create a much more concentrated smoke/charcoal flavor. I fully agree with you for anything that finishes with it or wet cooks it (the sous vide could be risky but activated charcoal is incredibly finely dispensed to create the surface for absorption, and reduction so I am pretty positive that the flamethrower is still burning most of it, at least reducing the health risk). Only for BBQ I'd still think it just boosts the smokey BBQ flavor as the smoke has literally nowhere to go except for inside the steak. But would I ever use a medical product for food myself? No. just makes me think of the lab too much. Same as i dislike Acetylcystein for cough medicine (spoiler there is no scientific evidence for actually working against coughs or to diissolve mucus. What is proven though is that it is a very powerful general purpose antidote. Anything that damages your liver should be treated with ACC at first if you do not have a specific antidote at hand. In case of a heavy metal poisoning it is helpful as well, as it chelates the metal ion. not as good as EDTA but it can save your life. But because it is in my general emergency set in the lab, I just personally dislike to use it in private. Work is work, home is home^^)
The quantities of activated charcoal in this salt are negligible in terms of the effects you've mentioned. Water is also dangerous at high doses. The dose makes the poison, not the ingredient
It's true what you are saying. We use activated charcoal at Chemistry because it absorbs some organic byproducts, at the end of an organic synthesis. We use it in order to clean the main product
That black salt confuses my brain so much. I know it’s going to taste great, but it looks so much like dirt. Lol Also, Congrats to Angel for winning the fastest growing hair contest. (“Thanks Rogain for sponsoring this video.”🤣)
Ahh you really should try to find the slavic/Russian “Thursday salt”. That's something very different (and you won't even find it in English part of Wikipedia). It's also black, but it is not “made to fancy” (as with mixing in the charcoal just to make it black), it is actually _cooked in the stove_ together with the bread. You actually feel the different taste of that salt, and that taste is... boiled eggs. No, seriously. You take a pinch of black “Thursday salt”, you put it on your tongue, you clearly feel the boiled eggs taste (and salty, of course). Not sure it will be great for, like, “brining the meat”. It seems most of the taste of Thursday salt evaporates when treated with temperature. But it is so great for finishing - and it’s great in being not just “for the looks” but in tuning the taste to pleasant eggy side as well.
@@countrygeneral , that's okay. I am 40, and I first heard about this salt maybe like an year or 2 ago, and tasted it first time no more than an year ago - and not in Russia. If, by “post-Soviet country”, you occasionally mean the Baltic countries - you probably can find the “Black salt” in the “Selection by Rimi” line of spices; but I really doubt these spices are sold anywhere outside Baltic countries. It is not called “Thursday salt” there, just “Black salt”, but from the egg taste,... that’s the one. That's how I tried it. Even in Russia, you may know about it either if you are a restaurant-level chef/one who watches restaurant-level chefs on UA-cam, and you find this stuff on Internet and order it. Or you are into religious aspects - because some people put some religious/ritualistic meaning to this “Thursday salt”. Well, the whole name “Thursday salt” implies that “the true Thursday salt should be cooked only one day a year, on Maundy Thursday, during the Holy Week”. But if you came for this salt not for its “religious aspects” but for its eggy taste - you can cook it yourself (and they say, it is not really that hard, and recipes are easily available - though I haven’t tried it yet myself) 365 days an year. In Kostroma region of Russia, this black salt is said to be like “an element of regional food culture” (less like religious, more like “hundred years ago, every village household was cooking the black salt”), but mostly historical one, too. So, even in Russia you know it only if you are a dedicated and curious foodie. Or if you are heavily into the religious things/rituals. Or maybe if you live in some Kostroma region village :) But you most definitely won't find it in a regular grocery store, ever.
It's called black salt or kala namak in India where it's from. More or less exactly how you described it - it's black, and the egg taste/smell comes from sulfur that's naturally in it.
@@aminy23, interesting. Seems it's close in result (eggy/sulfury and dark-colored) though different in method. Chemicals+spices+salt and oven vs rye bread/rye kvass yeast and also oven. This discussion pushes me to eventually try to cook it myself :)
I bought some of this stuff in Iceland last year and have been too nervous to put it on an expensive steak...thanks Guga for always doing the dirty work for us!
dude you gotta use it , I have been trying to find a local store here in Oregon to buy more Lava salt and nada zilch. It enhances everything from soups to even using on my ribs and briskets. I go gaga over black lava salt. The intensity of the flavor is goood lol
@@hillbillyswamprt really good to know! Thanks...I just put it on some eggs this morning actually, loved it, I’ll probably make a short about it in a couple days
"I KNOW it doesn't look so good right now... but watch this!" My man I live for that shit, you have no idea the smile I get every time you say those words. And then the music and the flamethrower, just such a cool experience every time.
You made me buy sous vide equipment. Today I am cooking the 2nd time with it. It is awesome. Thank you for teaching me all I need to know to have a wonderful experience
Great take on jajangmyeon (also pretty good pronunciation). Try infusing some of the green onion with the bacon fat. It's a game changer for jajangmyeon.
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. ;)
Activate charcoal is used at a lot bbq spots in Texas , to give bark . Lot places are smoking their meats for 4-6 hours and finishing ovens and warmed . So when you get bbq make sure you see the smoker
"Did you put charcoal on this?" "No, why?" -skip back 9 minutes to when guga said lava salt is just salt with activated charcoal- "Adding it didnt really add any weird flavor to it"
I did this same test on Japanese Kushiyaki - ribeye, pork and chicken grilled on skewers. I used Hawaiian lava salt against kosher salt and Himalayan salt. Definitely a taste difference, surprisingly. I've always been somewhat dismissive of finishing salts in the past. The lava salt had a smokier flavor and brought out the meat flavors more than the other salts.
I saw a lava salt in Hawaii several years ago & I’ve been mixing it with my regular salt mixture. It gives it a subtle flavor that I like & have been using it fits a while.
I knew this would be great immediately. I was fortunate to date an Icelandic lady and I learned so much about their island nation. It's all about the minerals. That's why its lava salt. Their clay and salt deposits are amazingly pure and healthy. They have spas where these things are used for health and beauty Very good ingredient. Salud 🍺
Guga I bought Lava Salt because of you. I never would have heard of it. It's so good lol. It's so visually appealing when making rubs and seasonings, nobody expects it!
just cooked a bison ribeye and an Australian MBS 8-9 fillet mignon and shockingly it's way closer than I thought it would be!!! obviously the fillet was more tender but they both have insane strong flavor , and made the little square stacked potatos I seen from guga too... guga you've ruined me !!
I watch way more of Guga Foods than sve. You said something about "you know whats next" and I was like "hell yeah, you gonna fire up that grill! Sear it. Then cook in indirect heat with your digital thermometers to 135" and you said "that's right we gonna sous vide" and I was like "DAMMIT" but I laughed at how wrong I was and loved the video anyway. You make great food videos
Fermented butter experiment! There is a funky and salty kind of fermented clarified butter from Morocco called "smen" that could be really interesting to age a steak in. Like a butter-koji aging experiment. Plus the butter is pretty easy to make.
Please do the "Which part has the best steak? Experiment. Take a steak from each part of the cow, Sous Vide it to perfection, grill them all the same and cut them into pieces of equal size and then let Angel or MauMau taste blindly. You r the Chef🤝🏼
OMG I NEVER IMAGINED SEEING SALT FROM MY LOCAL AREA USED IN A VIDEO. I recommend trying to do something with their liquorice salt, i love it (Icelanders love their liquorice) i can eat the salt just straight from the container its amazing.
Went to a Restaurant and they served my wagyu with a side tray of 3 different salts. And this lava salt was one of them. Talk about delicious. It definitely was worth it. (Restaurant was called La Boucherie in Downtown Los Angeles)
I have an idea for a side dish. how about a "Cheese Bun" "You take an extra large Tortilla, place some cheddar cheese (Shredded) in the center, heat it up for 30 seconds. next make a sauce, most specifically a Sweet Sauce. Then add some Provolone (or Parmigianino Reggiano) then heat it up for another 30 seconds, cool it down in your refrigerator for a few minutes and its ready to eat"
You don't need to add MSG in the Jajangmyeon. It tastes great without it imo. But try it with white rice and some kinchi with it. Chef kiss right there
9:00 "it didnt change the flavor of the steak, it just made it a better steak". Wow! Really solid insight, your viewers are smart and you learn a lot from you im sure
What type of device did you use for searing the steaks? I have tried several over the counter blow torches with mild success and cannot help but think there is a better choice. Thanks, love the show😋😋
I used to get those noodles (炸酱面） all the time when I lived in China. Sooo good. The Chinese version's a little different but the Korean version looks really good.
@@bube1994 I've never seen the Chinese version have squash, potatoes or bacon. It's usually ground pork with the sauce and often topped with fresh carrots and cucumber slices in thin sticks. There are some regional variations. It sounds really simple, but it's sooo good.
Should try the Hawaii Pink Sea Salt it will not give the black color but will give the localized sea salt flavor. Sea salts will very from region to region due to differing mineral content so be sure to try salts from many different regions.
ANY salt, outside "white regular..." is going to be better. Himalayan, lava, sea, black, etc. Has various minerals incorporated into the salt. Which adds flavor.
Hey Guga! I wached almost all your videos from the beginning, and as the matter of a fact I started sous vide because of you! But I couldn't help but notice, you did not make sous vide goose breast yet. I highly recommend it, since it could be an interesting video and also it is delicious. I think it's even better than sous vide duck breast. Just give it a try, same old salt, pepper and garlic powder, a good bath, and its ready. Thanks, David
Hey I have a suggestion! Why don't you you try Dry aging beef in Jamaican Jerk seasoning. You can buy it at the West Indian store or Korean or Chinese markets, or you can make it from scratch. Coat the entire, rib eye in it and do three steaks, one brined overnight, one dry aged, and the other Souvite. And see how they come out.
Hello, I received my salt today. I was thinking to prepare skirt steak or a couple rib eyes which do you recommend. I only have 3.17oz so I guess that will leave me not to many options. Thanks I really enjoy the videos and your churrasco recipe.
I would love to see a blindfolded taste tests of different cuts of steak to see which in a vacuum is people's favorite steaks and if people can identify what's what
Bought this year's ago, you can wipe the charcoal off the salt... So not using it unless it is at small amounts and for display purpose only. Such like a small appetizer with seafood for example
Angel was right…. It is charcoal salt and the first thing he said…” you add charcoal?” You said no, no charcoal at all 😆 Angels’ pallet doesn’t lie… he’s a Guga!
I tried making sous vide a t bone 2 inch thick at 135f for 2 hrs it was well done..wht I did wrong..it was very lean meat...no internal fat....can u tell me guga???what temperature I should do.....
That side dish looks incredible! I wonder how it would be if you chopped and cooked the white portion of the green onion, and saved the green portion for garnish (in place of the cucumber).
Thanks again to Noom for sponsoring this video! Click here noom.com/gugafoods to take your free Noom Evaluation.
Guga, we need you to settle the 135 vs 137 degree debate for sous viding ribeyes. 137 is supposed to render the fat better.
can u dry age a steck with the butter of the gods
hi guga, can you dry age a steak in shrimp paste? I'm going to keep commenting this on every video until you do.
Guga can u do a video on seasoning before vs after sousvude?
Did you speed up this portion of the video? It just had a weird tune/tone to it.
After you talk about black bean paste , you know what I’m going to recommend…..black bean paste dry aged ribeye
Maybe that’s why he doesn’t have a lot of it…
why would you dry age a single steak he’s already proved that’s not worth it
Dry age with Chinese Fermented Black Beans. I had to buy those once for a recipe that called for like a tablespoon, and they stunk up my whole house.
Yes!!
This guy.... This guy gets it
Guga, reading the internet: Lava salt contains activated charcoal
Angel: "Did you put charcoal on this?"
Guga: "no"
Uhhhhhhhh
Exactly. Angel nailed it. Let's give him some credit
Angel's palate never fails!
Haha yea Guga what the heck!?
he forgor 😆
I thought he was asking if he cooked it over charcoal. Still close enough.
Activated charcoal is technically safe to eat, in terms of its effects on your body, in small doses. But it's also very risky to take, especially if you are on medications for your health. Activated charcoal can strongly interfere with your body's absorption of meds (that's largely what it's used for medically, to treat overdoses and the like by binding to things in your digestive system that the doctors don't want your body to continue to absorb).
Similarly, it prevents the absorption of some nutrients, such as some vitamins and minerals, which means you might also be preventing your own body from absorbing the full nutrients from food you're consuming.
So this trend of constantly putting activated charcoal in food products is potentially very risky by interfering with your body's absorption of meds you are taking. You should really only be taking activated charcoal when you have a medical reason, and not, not, not consuming it with your food, or as an "enhancement" to food. Especially feeding it to others without knowing what medications they're on, or what nutrient needs they have that you might be interfering with.
great comment . upvote guys so guga sees
This would be very small quantities. I don't think it will make a difference.
on BBQ it's alright though, and probably with the flamethrower as well. Why? you're burning it and just create a much more concentrated smoke/charcoal flavor. I fully agree with you for anything that finishes with it or wet cooks it (the sous vide could be risky but activated charcoal is incredibly finely dispensed to create the surface for absorption, and reduction so I am pretty positive that the flamethrower is still burning most of it, at least reducing the health risk). Only for BBQ I'd still think it just boosts the smokey BBQ flavor as the smoke has literally nowhere to go except for inside the steak. But would I ever use a medical product for food myself? No. just makes me think of the lab too much. Same as i dislike Acetylcystein for cough medicine (spoiler there is no scientific evidence for actually working against coughs or to diissolve mucus. What is proven though is that it is a very powerful general purpose antidote. Anything that damages your liver should be treated with ACC at first if you do not have a specific antidote at hand. In case of a heavy metal poisoning it is helpful as well, as it chelates the metal ion. not as good as EDTA but it can save your life. But because it is in my general emergency set in the lab, I just personally dislike to use it in private. Work is work, home is home^^)
The quantities of activated charcoal in this salt are negligible in terms of the effects you've mentioned. Water is also dangerous at high doses. The dose makes the poison, not the ingredient
It's true what you are saying. We use activated charcoal at Chemistry because it absorbs some organic byproducts, at the end of an organic synthesis. We use it in order to clean the main product
"Did you put charcoal on there?"
-"No"
*puts charcoal salt on the steak 😂
I noticed that too, maybe it slipped his mind that it's like a salty charcoal blend, but Angel's palate is insane!
That black salt confuses my brain so much. I know it’s going to taste great, but it looks so much like dirt. Lol
Also, Congrats to Angel for winning the fastest growing hair contest. (“Thanks Rogain for sponsoring this video.”🤣)
Not Rogain, Keeps 😂
it's keeps but when it came back it came back as a lighter color I wonder if keeps had that warning on the bottle🤣
I've had lava salt before, I love it. That exact salt is on Amazon. You can get a two pack of lava salt and flaky salt for $20.
Lol
How many Angels are there ?its his twin
Ahh you really should try to find the slavic/Russian “Thursday salt”. That's something very different (and you won't even find it in English part of Wikipedia). It's also black, but it is not “made to fancy” (as with mixing in the charcoal just to make it black), it is actually _cooked in the stove_ together with the bread. You actually feel the different taste of that salt, and that taste is... boiled eggs. No, seriously. You take a pinch of black “Thursday salt”, you put it on your tongue, you clearly feel the boiled eggs taste (and salty, of course).
Not sure it will be great for, like, “brining the meat”. It seems most of the taste of Thursday salt evaporates when treated with temperature. But it is so great for finishing - and it’s great in being not just “for the looks” but in tuning the taste to pleasant eggy side as well.
Wow. I am from a post-soviet country and never ever heard about this salt
@@countrygeneral , that's okay. I am 40, and I first heard about this salt maybe like an year or 2 ago, and tasted it first time no more than an year ago - and not in Russia.
If, by “post-Soviet country”, you occasionally mean the Baltic countries - you probably can find the “Black salt” in the “Selection by Rimi” line of spices; but I really doubt these spices are sold anywhere outside Baltic countries. It is not called “Thursday salt” there, just “Black salt”, but from the egg taste,... that’s the one. That's how I tried it.
Even in Russia, you may know about it either if you are a restaurant-level chef/one who watches restaurant-level chefs on UA-cam, and you find this stuff on Internet and order it. Or you are into religious aspects - because some people put some religious/ritualistic meaning to this “Thursday salt”. Well, the whole name “Thursday salt” implies that “the true Thursday salt should be cooked only one day a year, on Maundy Thursday, during the Holy Week”.
But if you came for this salt not for its “religious aspects” but for its eggy taste - you can cook it yourself (and they say, it is not really that hard, and recipes are easily available - though I haven’t tried it yet myself) 365 days an year.
In Kostroma region of Russia, this black salt is said to be like “an element of regional food culture” (less like religious, more like “hundred years ago, every village household was cooking the black salt”), but mostly historical one, too.
So, even in Russia you know it only if you are a dedicated and curious foodie. Or if you are heavily into the religious things/rituals. Or maybe if you live in some Kostroma region village :)
But you most definitely won't find it in a regular grocery store, ever.
It's called black salt or kala namak in India where it's from. More or less exactly how you described it - it's black, and the egg taste/smell comes from sulfur that's naturally in it.
@@aminy23, interesting. Seems it's close in result (eggy/sulfury and dark-colored) though different in method. Chemicals+spices+salt and oven vs rye bread/rye kvass yeast and also oven. This discussion pushes me to eventually try to cook it myself :)
I bought some of this stuff in Iceland last year and have been too nervous to put it on an expensive steak...thanks Guga for always doing the dirty work for us!
thats why you cut off a bite before cooking and just try it out on that.
dude you gotta use it , I have been trying to find a local store here in Oregon to buy more Lava salt and nada zilch. It enhances everything from soups to even using on my ribs and briskets. I go gaga over black lava salt. The intensity of the flavor is goood lol
@@hillbillyswamprt really good to know! Thanks...I just put it on some eggs this morning actually, loved it, I’ll probably make a short about it in a couple days
You got a generally more expensive salt and didn't think it would be fine with your more expensive steak? 😂
@@Wulv Lol. Literally everything in Iceland was incredibly expensive, but not all of it was good 😬 so I was skeptical
As a note to people attempting to make the noodles, I highly suggest substituting the added water for vegetable or chicken stock.
Angel asks if there's charcoal in the salt... Guga says no. (8:29)
Lava salt description: 0:11
L O L
It makes a GREAT crust and adds a good smoky flavor.
According to the video. It doesn't.
salt doesn't give crust to a steak, searing does
"I KNOW it doesn't look so good right now... but watch this!" My man I live for that shit, you have no idea the smile I get every time you say those words. And then the music and the flamethrower, just such a cool experience every time.
I was not expecting jjajjangmyun in this video
You made me buy sous vide equipment. Today I am cooking the 2nd time with it. It is awesome. Thank you for teaching me all I need to know to have a wonderful experience
Lean to pan fry and develop crust. It's the only way I eat my steak. Enjoy souvid life!
Seems like a bigger difference would be had with a dry brine prior to cooking
The same salt brining/osmosis process happens in the bag with sous vide. I'm a proponent of 48hr dry brining but it's on the advantages of sous vide.
now you have to try this again but finish them both on charcoal instead of the flame thrower to see if it changes it at all.
This right here, black bean "paste"
Dry age.
Great take on jajangmyeon (also pretty good pronunciation). Try infusing some of the green onion with the bacon fat. It's a game changer for jajangmyeon.
You need to look up ram-don. It's a variation on jjajangmyeon using ramen noodles, black bean sauce, and steak. It's totally up your alley.
What I'm surprised about Guga is that he is very interested and knowledgeable in Korean food.
Did not expect 짜장면 to appear in this video lmao
Guga and Maumau have been practicing taekwondo for many years and they are good friends with their Korean master. That’s probably why.
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. ;)
Another seasoning to use when he dry ages angel
Activate charcoal is used at a lot bbq spots in Texas , to give bark . Lot places are smoking their meats for 4-6 hours and finishing ovens and warmed . So when you get bbq make sure you see the smoker
What about dry brining with this salt?
"Did you put charcoal on this?" "No, why?" -skip back 9 minutes to when guga said lava salt is just salt with activated charcoal- "Adding it didnt really add any weird flavor to it"
How do you type with a line in the words.....
I did this same test on Japanese Kushiyaki - ribeye, pork and chicken grilled on skewers. I used Hawaiian lava salt against kosher salt and Himalayan salt. Definitely a taste difference, surprisingly. I've always been somewhat dismissive of finishing salts in the past. The lava salt had a smokier flavor and brought out the meat flavors more than the other salts.
I'd like to see the ultimate Ribeye steak experiment one day:
Wagyu + Lava Salt + Homemade MSG + Flavored Oil (from the Cheese Oil experiment) 😊
the oil washes off any seasoning
I just received Lava Salt as part of a Christmas gift, but wasn't sure what to try it on - now I'm looking forward to giving it a go! Thanks.
Damn Angels hair grows mad quick
Your pronunciation is actually very on point
Didnt expect to see jjajjangmyeon in a Guga video.
I saw a lava salt in Hawaii several years ago & I’ve been mixing it with my regular salt mixture. It gives it a subtle flavor that I like & have been using it fits a while.
Angels hair tho, how fast does this mans hair grow xD
I, don't do diets - Guga 2022🤣😂FACTS!!
I'd love to see a steak dry aged for 35 days with this Korean black bean paste.
I knew this would be great immediately. I was fortunate to date an Icelandic lady and I learned so much about their island nation. It's all about the minerals. That's why its lava salt. Their clay and salt deposits are amazingly pure and healthy. They have spas where these things are used for health and beauty
Very good ingredient. Salud 🍺
Guga I bought Lava Salt because of you. I never would have heard of it. It's so good lol. It's so visually appealing when making rubs and seasonings, nobody expects it!
just cooked a bison ribeye and an Australian MBS 8-9 fillet mignon and shockingly it's way closer than I thought it would be!!! obviously the fillet was more tender but they both have insane strong flavor , and made the little square stacked potatos I seen from guga too...
guga you've ruined me !!
Every time I season my food at home I just hear the 'salt and black pepperrrrr' in my head
Theres also Hawaiian red clay salt you should try that too !
I watch way more of Guga Foods than sve. You said something about "you know whats next" and I was like "hell yeah, you gonna fire up that grill! Sear it. Then cook in indirect heat with your digital thermometers to 135" and you said "that's right we gonna sous vide" and I was like "DAMMIT" but I laughed at how wrong I was and loved the video anyway. You make great food videos
Korean: How jajanmeang is a side dish ?
Fermented butter experiment!
There is a funky and salty kind of fermented clarified butter from Morocco called "smen" that could be really interesting to age a steak in. Like a butter-koji aging experiment. Plus the butter is pretty easy to make.
Please do the "Which part has the best steak? Experiment. Take a steak from each part of the cow, Sous Vide it to perfection, grill them all the same and cut them into pieces of equal size and then let Angel or MauMau taste blindly. You r the Chef🤝🏼
OMG I NEVER IMAGINED SEEING SALT FROM MY LOCAL AREA USED IN A VIDEO.
I recommend trying to do something with their liquorice salt, i love it (Icelanders love their liquorice) i can eat the salt just straight from the container its amazing.
Guga: It's really easy, lemme show you...
Also Guga:...takes 20 more minutes to prepare it
lol
20 minutes is easy. I’ve made dishes that take hours.
Fax its easy
Went to a Restaurant and they served my wagyu with a side tray of 3 different salts. And this lava salt was one of them. Talk about delicious. It definitely was worth it. (Restaurant was called La Boucherie in Downtown Los Angeles)
I have an idea for a side dish. how about a "Cheese Bun"
"You take an extra large Tortilla, place some cheddar cheese (Shredded) in the center, heat it up for 30 seconds. next make a sauce, most specifically a Sweet Sauce. Then add some Provolone (or Parmigianino Reggiano) then heat it up for another 30 seconds, cool it down in your refrigerator for a few minutes and its ready to eat"
You don't need to add MSG in the Jajangmyeon. It tastes great without it imo. But try it with white rice and some kinchi with it. Chef kiss right there
So Angel was actually right, it's charcoal. Just salt mixed with charcoal.
It's sea salt with some activated charcoal... Meh...
EDIT: "Did you put charcoal on this?" Yes! Yes, he did indeed.
Glad you enjoyed our lava salt. :)
Greetings from Iceland.
Have you done one with mustard salt?
Salt ground with mustard seeds.
Love the channel Guga! This video was very cool
Guga: imbeds activated charcoal into the steak
Also Guga: No charcoal at all...
Me: ummmm........
Fyi. Black Bean Paste noodles is not just a Korean dish. It is also made in northern China and in Taiwan. Hence you can use a chinese brand paste.
Guga spanking the table should be a meme lol
Boa Guga!!! Representing 짜장면 and I'm proud to be 🇰🇷🇧🇷 here in the US!!! Parabéns!!! 👏👏
9:00 "it didnt change the flavor of the steak, it just made it a better steak". Wow! Really solid insight, your viewers are smart and you learn a lot from you im sure
Everything looks so good, Definitely a recipe I would try.
What type of device did you use for searing the steaks?
I have tried several over the counter blow torches with mild success and cannot help but think there is a better choice.
Thanks, love the show😋😋
It feels so good when an experiment turns out better than the control
And Angel even ate it
Hey have you dry aged using Bovril or Marmite?
Angle has different hair style in every video 😂😂
I loved that SLAP on the table after the first steak.
I used to get those noodles (炸酱面） all the time when I lived in China. Sooo good. The Chinese version's a little different but the Korean version looks really good.
It's A LOT different. Simply it's like how Panda Express is to Chinese people.
how is it different if i may ask? i might wanna try these noodles and maybie the chinese version too!
@@bube1994 I've never seen the Chinese version have squash, potatoes or bacon. It's usually ground pork with the sauce and often topped with fresh carrots and cucumber slices in thin sticks. There are some regional variations. It sounds really simple, but it's sooo good.
@@marks9444 oh that sounds good too! thanks! i love ground pork!
@@M4skedBoi You mean the korean one is like panda express? Since this noodle dish originated from china.
Should try the Hawaii Pink Sea Salt it will not give the black color but will give the localized sea salt flavor. Sea salts will very from region to region due to differing mineral content so be sure to try salts from many different regions.
Angle rocking that 90s Van Damme and I am definitely not mad at it lol!!!
I loved the way it zoomed in on his hand when he hit the table hahahaha
Would the lava salt have an effect the dry brine process?
Definitely try this with other meats like ribs!
5:42 - 5:53 Guga's hair grows so fast!
ANY salt, outside "white regular..." is going to be better. Himalayan, lava, sea, black, etc. Has various minerals incorporated into the salt. Which adds flavor.
Hey Guga!
I wached almost all your videos from the beginning, and as the matter of a fact I started sous vide because of you!
But I couldn't help but notice, you did not make sous vide goose breast yet.
I highly recommend it, since it could be an interesting video and also it is delicious.
I think it's even better than sous vide duck breast.
Just give it a try, same old salt, pepper and garlic powder, a good bath, and its ready.
Thanks,
David
Not related to this video, but something you've done.
Can/should a steak be dry brined before sous vide?
Thanks,
Guga, Could you do an experiment with all types of salt? This would be very helpful.
Whoever is in charge of continuity between Guga Foods and SVE need to have a look at Angel's hair 🤣
Hey I have a suggestion! Why don't you you try Dry aging beef in Jamaican Jerk seasoning. You can buy it at the West Indian store or Korean or Chinese markets, or you can make it from scratch. Coat the entire, rib eye in it and do three steaks, one brined overnight, one dry aged, and the other Souvite. And see how they come out.
noodle dish look amazing. thanks for the upload, cheers
Big Jim
Angel was right about the charcoal though
Can you dry age a steak in the black bean paste?
Hello, I received my salt today. I was thinking to prepare skirt steak or a couple rib eyes which do you recommend. I only have 3.17oz so I guess that will leave me not to many options. Thanks I really enjoy the videos and your churrasco recipe.
You teach me a lot and I enjoy cooking because of your videos
What was the oily? buttery? sauce you placed on the steaks during , before or after the flame thrower?!
One of my favorite salts to cook with or red clay salt, really adds a great flavor to any dish especially salmon
Saltverk makes so many other great types of salt, I personally LOVE the birch smoked one (especially on eggs in the morning!).
Can you finish off a sous vide steak in an oven under the broiler for a crust? If so any suggestions on distance and time?
You should try using smoked salt for different foods cooked sous vide as a test to see if they taste like they were cooked on the grill
I would love to see a blindfolded taste tests of different cuts of steak to see which in a vacuum is people's favorite steaks and if people can identify what's what
Bought this year's ago, you can wipe the charcoal off the salt... So not using it unless it is at small amounts and for display purpose only. Such like a small appetizer with seafood for example
Angel was right because the lava salt DOES have activated charcoal in it. Why did you say no, Guga? Lol
I think while experimenting with new salts dry brining the meat in that salt would be a good and fair comparison.
Many years ago, I was a picky guy, well under 10 isn't a guy, but I take his recommendation to heart and must try. Such an easy recipe.
Fresno, VV
Angel was right…. It is charcoal salt and the first thing he said…” you add charcoal?” You said no, no charcoal at all 😆
Angels’ pallet doesn’t lie… he’s a Guga!
I actual love all the side dishes Guga does with the steaks, I would love to make those noodles
i yelled “what?!” as loud as possible after gugs said so many child hood memories from eating the jajengmen lmao
I tried making sous vide a t bone 2 inch thick at 135f for 2 hrs it was well done..wht I did wrong..it was very lean meat...no internal fat....can u tell me guga???what temperature I should do.....
Guga pulled this one from the archives. Angel has a ponytail again
That side dish looks incredible! I wonder how it would be if you chopped and cooked the white portion of the green onion, and saved the green portion for garnish (in place of the cucumber).