Not everything is perfect all the time. But it’s important to always make the best out of it. So, I tried 🤨 if you want to see a good Beef Wellington check this one I did a while back. ua-cam.com/video/kY8Im5NvIhM/v-deo.html or this one ua-cam.com/video/q4_ozDJRc-I/v-deo.html
Unfortunately, I don’t think sous vide is the best method for Wellington. You’re cooking the meat all the way through to 129, and then after that putting it in the oven to cook the pastry and other parts including the already cooked filet, which I would think would always lead to over cooked meat.
Guga. It bothered me all night for the answer to a question hopefully you can help. Seasoning 24 hours in advance. Open air on a rack in the fridge? Or vacuum packed? Reverse Sear or Sous Vide doesn’t matter which will come out better? (Cross Posted to Gugas other channel as well) - Thanks!
Your videos on both your channels have helped me through a lot, Guga. I've been doing various types of chemotherapy treatments for a while, but recently I was going through a really rough bout of treatment (adriamycin). It was kinda like a last ditch "either you'll live, or your last couple months will be miserable" deal. Every day, I was so, so hungry. But I was also so nauseous, I couldn't keep anything down. That, combined with the removal of a testicle, losing hearing in my right ear, and having one lung being taken over by a tumor, I was ready to check out. But I watched your videos. Seeing the food your made, and how much you all enjoyed it (especially the Ninja) helped me eat enough crackers and choke down enough water to keep me going. I'm sure you weren't planning to help people survive chemo when you stated this channel, but thank you. Don't stop. You're a part of something so much bigger than yourself. What your videos are doing for people is more than you'll ever know.
I hope if you ever get cancer again, you'll try aggressively fasting, including hard dry fasting, etc. Cancer feeds off of glucose. All carbohydrates and all sugars convert in the body into glucose. Diets high in fat, super low in carbs will prevent cancers in the future.
damn this is crazy hearing what you’ve gone through. that type of perserverance is admirable and you’re an amazing person for being able to push through. im wishing you the best and hoping you dont relapse or have to deal with anything nearly as traumatizing and demoralizing ever again. crazy respect for you man
I love that you aren't afraid to show the screw-ups. You guys aren't afraid to experiment and it is awesome. I think it helps make your videos very relatable to all kinds of cooks, professional and amateur alike. Please keep doing what you guys do.
Makes me want to use bacon, onions, AND mushrooms for the duxelles. Also, if you need a good office oven, check out the Cuisinart TOA-60. It toasts, convection bakes, and air frys.
I really enjoyed this video. It shows a lot. It shows us home cooks that when things don’t turn out how it’s supposed too that you don’t give up. You have to find a “FIX” for the issue you have. Things like this are normal for a lot of cooks that try new things & it is also what discourages them from trying more new ideas or even cooking all together. I wish you would post more of the videos you have of things that didn’t turn out just right & show how you fix it. I think it would help others greatly. Thank you all you do.
Man, this is my new favorite channel that I discovered a few days ago. I just got a beer brewing system that has settings for sous vide, and came across your channel. It’s awesome to see a crazy (but in a good way) Brazilian guy putting out awesome material, with a Cuban, and I’m going to assume mamão is Brazilian, but he’s kind of too calm. Keep up the good work!
Thank you for showing off your, less than perfect cooking. It takes a little courage to inspire people to not get discouraged. Your laugh and disposition are an inspiration.
Absolutely love the openness and honesty with the error. Totally made the video and proves you are a real person and happy to show mistakes. Top guy and top UA-camr
Guga you are human after all! So glad you posted even when it didn't work out the way you wanted. It happens to all of us! Keep bringing the vids, they are all so entertaining.
Can't tell you how much I enjoyed this video especially all the "reality" which happens and doesn't make it into other youtube videos. I appreciate and enjoy your candor.
I don't comment much, but I appreciate you posting even the "failed" attempt, as even with this it can be used as a learning experience for how to deal with a situation where things don't totally go as planned. Love all your enthusiasm and effort, keep doing what you do!
Mistakes happen!! Props to you dude, I can really tell how much effort you put into your food and videos. So underrated! I watch all the time but never comment. I screwed up a birthday cake that I was making for my mom once, so I know how you felt with the cold Wellington.
OMG Guga, this exact same thing happened to me last year. i had prepared 2 entire tenderloins worth of beef wellingtons the day before a post wedding party for my cousin, i put them in the freezer to firm them up a bit before heading to the wedding reception and I forgot to take them out of the freezer and into the fridge. Needless to say I broke down and cried, but like you said we have to keep going. So i resealed them and put them into the sous vide water bath at like 50 degrees for an hour or so until they were defrosted, discarded all the old puff pastry and applied some new puff. It was an ordeal, but they came out amazing in a couple of hours, so I totally sympathize with you brother.
I just realized that when you say, "Let's do it" you sound like Nacho Libre. "People don't think I know a buttload about the Gospel...but I do!" Great channel.
I lost it when he said “you fell a bacon” great video gigs like always with the great content🤦🏽♂️ I’ve never tried rare steak but if I ever did I would want you to cook it even tho it’s never gonna happen
I screw up all the time. I really hope that you guys try it again to show off a like always perfect one. I would do this. I did a tomahawk steak and it came out just like yours ,perfect. Love your channel. I watch it all the time. Keep up the great work!
I've had Elk sirloin, The flavor is fantastic, but the sirloin cut was super super tough. I grilled it medium rare and it was still like leather, so I put it in the croc-pot and made elk sirloin tip stew.
This really turned out to be the most "latin" dish ever, all went wrong but at the end with laughs and good attitude it went out nice nice video guga I really enjoyed it! :D
Interesting substitute for the duxelle, I've tried with a (chicken) liver pate wrapped in bacon before which worked fairly well. Will have to give this a shot
This is amazing because you know you faulted, and you still moved forward bravely. Thank you for letting budding chefs know that mistakes happen, and you just gotta keep the show going...and maybe use a bigger over lol.
I made something similar before I ever heard of beef Wellington, but no beef involved. Sautéed mushrooms and onions, wrapped in sausage, wrapped in bacon, wrapped in puff pastry. Everyone loves it. I just thought of how to make it better. I brought it to work for their opinions and my French coworker said “this is like the fine French cooking, so extravagant!”
I like the improvements to e video shooting style. A Chateau Briand is not the centre cut of the tenderloin the Chateau is from the head of the tenderloin where it separates into two pieces with the side seam. The centre cut is a Tordenos. Keep up the good work guys.
The duxelles isn't merely for taste, it has a practical purpose in that the mushrooms act like a sponge absorbing the moisture, keeping the puff pastry from getting gummy like you mentioned. Your onions and bacon may be patted dry, but it won't help absorb like a mushroom duxelles.
By FAR my new favorite channel on UA-cam. Me and my friends watch your videos when we eat haha, and your recipes are always great either triumph or fail lol. I subscribed to all 3 channels with Ninja’s Salty Tales and Guga Foods. Thank you so much for your content and amazing food. You’re inspiring me and my friends to try sous vide. From your biggest fans from Hawaii!!!! - Cam. I’ll also follow your instagrams as well so I keep up to date haha. Mahalo and Aloha!!
Hey Guga! Great video as usual! Wondering if defrosting it "properly" would work? Like you mentioned...it would be nice to be able to prepare it ahead of time. Maybe this could be something you could make into a mini-series...things you can prepare ahead of time and "cook" at the last minute. I'm sure a lot of people would be interested in things they could spend time preparing over the weekend and have for dinner during the week with limited time prep after work! Hope all is well my friend! Shout out to the guys from a CrAzY Cajun!
You should try too cook a beef chuck like a brisket. (Maybe do it on the Guga Foods channel) The long Cook times might break down the tough connective tissue. I would be interested into seeing what would happen. I have some Brazilian freinds and when they cook they cook good. You'll never run out of food with Brazilians...(:
Looks amazing. But part of the reason why the puff pastry did not cook right and why it did not end up hotter, was the potatoes on the other pan below it. It stopped it's own pan from getting hot to crisp up and add a bit of radiant heat to cook the Wellington.. It is like putting an extra inch or so of insulation under it before trying to cook it. Glad it still turned out well though!
Mistakes happens But its interesting how its fixed etc. Looking forward for fixingvids and Recipts with twists maybe some picania germanstyle or cheesesteak chinesestyle 😊
Not everything is perfect all the time. But it’s important to always make the best out of it. So, I tried 🤨 if you want to see a good Beef Wellington check this one I did a while back. ua-cam.com/video/kY8Im5NvIhM/v-deo.html or this one ua-cam.com/video/q4_ozDJRc-I/v-deo.html
Tbh it looks pretty dam good lol even tho its not pink!
Bake it then sous vide to warm it up
Guga makes the best ice cream wellington in the world
Unfortunately, I don’t think sous vide is the best method for Wellington. You’re cooking the meat all the way through to 129, and then after that putting it in the oven to cook the pastry and other parts including the already cooked filet, which I would think would always lead to over cooked meat.
Guga. It bothered me all night for the answer to a question hopefully you can help. Seasoning 24 hours in advance. Open air on a rack in the fridge? Or vacuum packed? Reverse Sear or Sous Vide doesn’t matter which will come out better? (Cross Posted to Gugas other channel as well) - Thanks!
Your videos on both your channels have helped me through a lot, Guga. I've been doing various types of chemotherapy treatments for a while, but recently I was going through a really rough bout of treatment (adriamycin). It was kinda like a last ditch "either you'll live, or your last couple months will be miserable" deal. Every day, I was so, so hungry. But I was also so nauseous, I couldn't keep anything down. That, combined with the removal of a testicle, losing hearing in my right ear, and having one lung being taken over by a tumor, I was ready to check out. But I watched your videos. Seeing the food your made, and how much you all enjoyed it (especially the Ninja) helped me eat enough crackers and choke down enough water to keep me going. I'm sure you weren't planning to help people survive chemo when you stated this channel, but thank you. Don't stop. You're a part of something so much bigger than yourself. What your videos are doing for people is more than you'll ever know.
I hope if you ever get cancer again, you'll try aggressively fasting, including hard dry fasting, etc.
Cancer feeds off of glucose. All carbohydrates and all sugars convert in the body into glucose. Diets high in fat, super low in carbs will prevent cancers in the future.
I'm Batman! Keep yo head up Stay strong don’t never give up
damn this is crazy hearing what you’ve gone through. that type of perserverance is admirable and you’re an amazing person for being able to push through. im wishing you the best and hoping you dont relapse or have to deal with anything nearly as traumatizing and demoralizing ever again. crazy respect for you man
Candy K *citation needed
stay strong
I love that you aren't afraid to show the screw-ups. You guys aren't afraid to experiment and it is awesome. I think it helps make your videos very relatable to all kinds of cooks, professional and amateur alike. Please keep doing what you guys do.
Glad you left that in, mistakes do happen but that was super funny!
Gordon Ramsay : That beef is so frozen I can hear it sing "let it go"
Makes me want to use bacon, onions, AND mushrooms for the duxelles. Also, if you need a good office oven, check out the Cuisinart TOA-60. It toasts, convection bakes, and air frys.
I never thought I'd like a channel like this, but turns out you're my favorite UA-camr by far! Keep up the great work fellas, you're all awesome!
I really enjoyed this video. It shows a lot. It shows us home cooks that when things don’t turn out how it’s supposed too that you don’t give up. You have to find a “FIX” for the issue you have. Things like this are normal for a lot of cooks that try new things & it is also what discourages them from trying more new ideas or even cooking all together. I wish you would post more of the videos you have of things that didn’t turn out just right & show how you fix it. I think it would help others greatly. Thank you all you do.
“You fell bacon that’s a sin” -Guga
😂😂😂
Man, this is my new favorite channel that I discovered a few days ago. I just got a beer brewing system that has settings for sous vide, and came across your channel. It’s awesome to see a crazy (but in a good way) Brazilian guy putting out awesome material, with a Cuban, and I’m going to assume mamão is Brazilian, but he’s kind of too calm. Keep up the good work!
Thank you for showing off your, less than perfect cooking. It takes a little courage to inspire people to not get discouraged. Your laugh and disposition are an inspiration.
Absolutely love the openness and honesty with the error. Totally made the video and proves you are a real person and happy to show mistakes. Top guy and top UA-camr
10:26 , "you fell a bacon". This is now my favorite quote on the internet
That’s a sin
Guga you are human after all! So glad you posted even when it didn't work out the way you wanted. It happens to all of us! Keep bringing the vids, they are all so entertaining.
Can't tell you how much I enjoyed this video especially all the "reality" which happens and doesn't make it into other youtube videos. I appreciate and enjoy your candor.
I love how your videos are real. I love how you show the good and bad.
This is my new favorite video for the channel! Love it!
I love that y’all are real, showing us everything you so. The perfect recipes along with the mistakes. 👌🏼 So real and transparent. ❤️
I don't comment much, but I appreciate you posting even the "failed" attempt, as even with this it can be used as a learning experience for how to deal with a situation where things don't totally go as planned. Love all your enthusiasm and effort, keep doing what you do!
Well done lads, really really appreciate your honesty , most demos from other you tubers would be dumped but Guga keeps it real. 👍👍👍
Thank you for telling us about the puff pastry!! I've been looking forever as well..
Sometimes problems lead to solutions which create new and better food. I'm happy to see this episode. Gives me info to try new methods.
Love that you show your failures as well as your victories. This looks super good even after all the hassle.
one of my favorite episodes! humor and honesty go a long way!
Mistakes happen!! Props to you dude, I can really tell how much effort you put into your food and videos. So underrated! I watch all the time but never comment. I screwed up a birthday cake that I was making for my mom once, so I know how you felt with the cold Wellington.
Cannot wait to try this. Puff pastry makes everything better. Thanks for such great videos.
After i watch sous vide Everything, i go into the kitchen and make myself
An omelette...
Inspiration.
Guga, I'm so happy that I have subscribed to both of your channels, because you show when you do good and when you do as we all do :) Well do man!
OMG Guga, this exact same thing happened to me last year. i had prepared 2 entire tenderloins worth of beef wellingtons the day before a post wedding party for my cousin, i put them in the freezer to firm them up a bit before heading to the wedding reception and I forgot to take them out of the freezer and into the fridge. Needless to say I broke down and cried, but like you said we have to keep going. So i resealed them and put them into the sous vide water bath at like 50 degrees for an hour or so until they were defrosted, discarded all the old puff pastry and applied some new puff. It was an ordeal, but they came out amazing in a couple of hours, so I totally sympathize with you brother.
New life motto:
'You go hot or you don't go cold' - Guga 2019😂😂
I just realized that when you say, "Let's do it" you sound like Nacho Libre. "People don't think I know a buttload about the Gospel...but I do!" Great channel.
Take a special gift to salvage a mistake.... Bravo! Your crowd was happy and that's what counts when it comes to cooking!
I LOVE IT! I LOVE IT BROOO!
The chemestry between you guys are just AMAZING!
I lost it when he said “you fell a bacon” great video gigs like always with the great content🤦🏽♂️ I’ve never tried rare steak but if I ever did I would want you to cook it even tho it’s never gonna happen
"I know it doesnt look that good right now, but watch this....." Damn, i thought you were about to torch the shit out of that wellington... lmfao!
Great video..bravo for your honesty..it’s not always perfect in life,so you are realistic..
Just continue 💪🏼
I'm an Oscar Fan, but man your videos are just amazing, another level. I've learned a lot watching your videos.
I screw up all the time. I really hope that you guys try it again to show off a like always perfect one. I would do this. I did a tomahawk steak and it came out just like yours ,perfect. Love your channel. I watch it all the time. Keep up the great work!
Your videos are always so perfect usually it’s good to an off moment.
I tried the sous vide butter and had a decent result but I had a foamy surface layer. What did I do wrong?
Guga, super happy to share the failures too, it is the best way to learn! Thanks
Glad to see when you mess up you still post. Great video of real people eating real food.
I love how real these guys are! Keep up the good work Guga! Ninja too!
Guga can you do a video about elk steak vs cow steak?
LordGap Elk is so good!
LordGap elk vs cow vs venison vs axis deer
I can’t wait to try an Elk I hear they are great.
This is a tender piece of elk
I've had Elk sirloin, The flavor is fantastic, but the sirloin cut was super super tough. I grilled it medium rare and it was still like leather, so I put it in the croc-pot and made elk sirloin tip stew.
This really turned out to be the most "latin" dish ever, all went wrong but at the end with laughs and good attitude it went out nice nice video guga I really enjoyed it! :D
I love your show!
You're an awesome chef!
My beautiful wife and I would like to try your cooking! God bless you and your family brother!
Godspeed.
You know the food is going to be delicious when u hear that music 👌🏼😂
Giving it your best and trying until the end is what its all about!!
Interesting substitute for the duxelle, I've tried with a (chicken) liver pate wrapped in bacon before which worked fairly well. Will have to give this a shot
Things happen, I like the honesty in this video. Great video!
“You can find it in every supermarket” - I wish!
This is amazing because you know you faulted, and you still moved forward bravely.
Thank you for letting budding chefs know that mistakes happen, and you just gotta keep the show going...and maybe use a bigger over lol.
This video does not fail to make me laugh every time i watch it
Loved this video! Way to keep humble and in high spirits, Guga. Also, "You fell a bacon, that's a sin. Oh, you fixed it? OK." Absolutely killed me.
Nice to know you aren't always perfect, makes me feel better about the times I've made mistakes
10:25 “you fell a bacon” hahaha Gugas the best man😂
Love your videos , yall crack me up , keeping it real is the way to go !!
Great episode. keep these mishaps coming they are funny !
I made something similar before I ever heard of beef Wellington, but no beef involved. Sautéed mushrooms and onions, wrapped in sausage, wrapped in bacon, wrapped in puff pastry. Everyone loves it. I just thought of how to make it better. I brought it to work for their opinions and my French coworker said “this is like the fine French cooking, so extravagant!”
Jajajaja...!!!! One of the most hilarious and funny episodes ever..!!! I love it
This was a great video!! You guys are awesome!
Ay Dios mios ... Guga, you're making me hungry!!!
This is not a fail!
Mistake or not, that looks really good, and I want to make one now for my family. Thanks, you guys are awesome!
I saw a new SVE video in my feed, so I quickly opened it up to watch it, left this comment, and my job here is done.
Usually Guga, you can score the top of the pastry to let out the steam and to also allow it to cook better in the oven so that it's not frozen :)
BEST CHANNEL EVER!!
I like the improvements to e video shooting style. A Chateau Briand is not the centre cut of the tenderloin the Chateau is from the head of the tenderloin where it separates into two pieces with the side seam. The centre cut is a Tordenos. Keep up the good work guys.
The duxelles isn't merely for taste, it has a practical purpose in that the mushrooms act like a sponge absorbing the moisture, keeping the puff pastry from getting gummy like you mentioned. Your onions and bacon may be patted dry, but it won't help absorb like a mushroom duxelles.
I was half-expecting Gordon Ramsay to come out and cuss you half to death for screwing up his, i mean the beef wellington 🤣🤣🤣
you should do a tour of the kitchen
I love that you show your "fails" as well. :)
We freeze beef wellingtons at the butcher shop I work at. Definitely works.
keep it real guys!!! love your work!!
By FAR my new favorite channel on UA-cam. Me and my friends watch your videos when we eat haha, and your recipes are always great either triumph or fail lol. I subscribed to all 3 channels with Ninja’s Salty Tales and Guga Foods. Thank you so much for your content and amazing food. You’re inspiring me and my friends to try sous vide. From your biggest fans from Hawaii!!!! - Cam. I’ll also follow your instagrams as well so I keep up to date haha. Mahalo and Aloha!!
Sous vide defroster!! Great idea.....ish 😂👌❤️
I bet without the mistake it would be deeeeeeliccccooouussss
When ninja touched the beef to see it was cold and then died laughing that was hilarious
Every reaction video from this channel: it's super tender super juicy super beefy
Nope, this video start with very cool
Really enjoyed the spanish guitar music .. cheers!!
It's a funny video and this things happen a lot of people including me. I enjoyed this material 😋
Hey Guga! Great video as usual!
Wondering if defrosting it "properly" would work? Like you mentioned...it would be nice to be able to prepare it ahead of time. Maybe this could be something you could make into a mini-series...things you can prepare ahead of time and "cook" at the last minute. I'm sure a lot of people would be interested in things they could spend time preparing over the weekend and have for dinner during the week with limited time prep after work!
Hope all is well my friend! Shout out to the guys from a CrAzY Cajun!
Guga...keepin' it real!!! 👍 Real cold! ❄❄❄ 😁😁😁
Way to skill put it out guga! Incredible!
love your videos Guga, could you please do a sous vide beef tongue. Love you guys
Beef tongue! Beef tongue! Beef tongue!
Yeah!!!
Ooooh.. I’ve been wanting to try beef tongue.
I love that you are keeping it 💯!
Lol, been laughing my ass out when guga touch it and it was cold.
You should try too cook a beef chuck like a brisket. (Maybe do it on the Guga Foods channel) The long Cook times might break down the tough connective tissue. I would be interested into seeing what would happen. I have some Brazilian freinds and when they cook they cook good. You'll never run out of food with Brazilians...(:
The perfect Beef Wellington to cool off on a hot summer day! lol Looks tasty! Nice work!
You go hot or you don’t go cold... best thing I have ever heard
My favorite video so far!
LOOOVE this! Real cooking! Subbing
When I saw that soggy pastry I almost cried. I'm glad you fixed it in the end
Looks amazing. But part of the reason why the puff pastry did not cook right and why it did not end up hotter, was the potatoes on the other pan below it. It stopped it's own pan from getting hot to crisp up and add a bit of radiant heat to cook the Wellington.. It is like putting an extra inch or so of insulation under it before trying to cook it. Glad it still turned out well though!
I loved the fact that he laughs of his mistake, other wouldn't take it as good as he.
"alright Ninja, what do you think of my beef wellington" *commercial* ... damn you Guga! lol perfect timing sir
My wife and son are not mushroom fans by any stretch so I might give this one a try so I can get my wellington fix at home
🤣🤣 love the great reaction even when things go wrong with an expensive cut of meat
Iv never tried beef Wellington. It's never looked that good to me but I'm sure its fire
I hope Chef Gordon Ramsey never stumbles across this video, he will come unhinged 😂😂😂
Mistakes happens But its interesting how its fixed etc. Looking forward for fixingvids and Recipts with twists maybe some picania germanstyle or cheesesteak chinesestyle 😊
as a fellow home cook, thank you or not covering this up. Much respect!