Will COCA-COLA Completely DISINTEGRATE a STEAK? | Guga Foods
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- Опубліковано 12 чер 2024
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Many people use Coca-Cola for alot of things. Today we will see what it can do to meat. To be specific Steaks as I marinate in it for several times.
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#Steak #Soda #Experiment - Розваги
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🐠 DRY AGE IN CAVIAR!! 🐠
10 MONTHS IN A ROW!
Do Pepsi next! lol jkjk
So sweetness was the issue, now try phosphoric and citric acid. Food grade quality chemicals ofc!!
1 week.
Then eat it.
Guga! try choice grade?
you should see if the coke can tenderize a 1 $ steak or you should compare it to different sodas like sprite to see if it would give a steak a lime and lemon flavor.
That would be an awesome experiment, I would be interested to see how pepsi does along with marinating with the many types of lemon drink flavours. Hell even seeing what happens when you marinate in energy drink would be interesting to see pan out.
try this please
It will tenderize it but a lack of fat in cheap cuts means the only benefit you get is a sweet aftertaste and tender shredded pieces of beef.
You might as well turn them into coca cola marinated beef jerky since jerky requires you to use lean and very low fat cuts to make.
Cola is very useful for marinating large cuts of pork, so you don't need a smoker to slow cook it since the coke will tenderize it.
Alternatively instead of using cola, use fitzer water or carbonated water for the acid level, but not the sugar level.
Yup
you know you can do things like that at home for yourself i dont know if you can get a dollar steak but you can get a cheap one
I think we know what we need to see now: Coke-marinated $1 eye round steaks. Right after we see a 35-days dry aged rib roast in miso paste!
exactly what i was thinking
marinate, wash the coke off, and dry age them with salt (not too much, the steaks would be a little funky and falling apart by that point)
@@eichen97 nah don't put the salt on. It would dessicate it and completely ruin it. I don't think dry aging it would work at all because the Coke would have destroyed the bonds of the steak's muscle fibers and allow rot to get in to each and every crevasse opened up by the Coke.
@@terrorfex1611 you could dry age first. That would surely work. I wonder if that will be one of the most successful eye round(1 dollar steak) experiment.
If guga does it.
Guga definitely gotta see this
I tried it twice. They weren't kidding, the sweetness is very apparent, but still good. 6 hours was enough to be very tender, but I dont think I'd want to eat steak that sweet very often. So the second time, I rinsed the stake off with water....pretty thoroughly. It helped cut down the sweetness a lot. I also followed up both with some corse salt and dehydrated garlic seasoning. Definitely recommend
What if you used a knockoff cola that wasn't as sweet? I strongly suspect that would solve the problem for you. Also, you could use diet, but people believe too many myths about diet soda.
@@flamerollerx01 theres a reason people use coke instead of pepsi to clean blood off the hwy. Coke has a high phosphoric acid content and that's what's breaking down the meat. Not sure off-brand would work as well... worth a try if you can eat the cost of the steak that might not turn out.
FYI - I did it again and really rinsed it off, running my fingers over the steak and in the cracks and crevices. Almost no sweet taste after that.
@@jordanc8499 Good to know. Who knows about off brands, some of them could even work better, but I have no evidence for that. I do know that diet Shasta (available for certain in CA, definitely not available in TN. Elsewhere I don't know specifically) is far stronger tasting than diet coke, so perhaps it's more acid? Anyway, I am curious, how did that steak taste as far as beefiness? I would expect it to be less beefy and that's something to consider. Would beefier, but also sweeter be better? How might that interact with sweet sauces? I know many people refuse to use sauce with steak and that's fine, but I for one very much like sweet meat, primarily delivered by a sweet bbq sauce. I recently tried something that seemed crazy, but it worked out incredibly well. It wasn't steak, but a large pork chop and I seasoned it with salt, msg and curry powder! I have never had such a delicious pork chop in my life. I fried it in a pan to well done. I suspect results would differ greatly with steak, but maybe try it with some cheap eye round? That way you don't waste a good piece if you don't like the taste of the curry powder, or just do what I did and try it with a pork chop. I know I'll be using curry powder on meat again!
So what about Coke Zero?
@@flamerollerx01 bro is the steak senator☠️
Everything between 7:47 and 8:20 is some of the best content I've ever seen on this channel: The drama, the revelations, the suspicions, the deceit, the mystery of the meat, the wink, the straight up lying!, aaaaand the perfectly paced editing mixing it all together, absolute perfection Guga gang
This is an underrated comment
@@FloWoodEnT123 This is an overrated reply
Actually check if the mix of sparkling water, phosphoric acid and citric acid will do the same without aftertaste/sweetness. You can get proportions from the bottle I think. Citric acid no problem to get, phosphoric acid food grade in my country is pretty easy to get also.
@Infacti If you don't use to much it has all reacted when done.
He tried citric acid. It doesn't do anything
yeah that should do it
Nice idea.
Very good idea, you could even repeatedly soak the meat or marinate after to remove any unwanted flavors
Challenge for Guga: Considering that the Coca Cola experiment successfully proved that Coca Cola could tenderize a steak, what about trying the same experiment with a $1 steak (eye round)?
Solo Leveling!
Twin fr
As someone with a korean mom, I’ve always called the furikake seasoning as “rice seasoning” and love to put it on top of chicken and rice or putting it on top of bibimbap
I love how the side dishes sometimes steal the show. Always good content!
What about this experiment: Try to dryage a steak in Surströmming?!😂
Yes
You try it...
H3h3 bb
Sounds interesting
Cursed steak 😂😂
So... Can Coca-Cola be used to tenderize a 1 dollar steak?!
You can't fix what lacks beef fat in it though.
@@dra6o0n by your logic, fillet mignon is a bad cut of beef as it lacks intramuscular fat
@@dra6o0n if texture matches a filet you can always add butter or a sauce
if you're frying the meat in fat, intramuscular fat would not be a problem, its gonna be soaked on it anyways
@@eichen97 it matters, as very little of the fat goes inside the meat as it is fried
Coke and Dale's marinade overnight in the fridge will tenderize even the toughest steaks. You can cut them with fork.
Man, I haven't had any Dale's since I moved from Atlanta... Gotta go find some tomorrow 🙌
@@DennisFeinsteinCEO What's Dale's?
"It's JUST rice, fried in Wagyu fat" - Guga is the best, u gotta love him
Best soda marinade could be a really fun video. All the major brands and throw in a few outside contenders like ginger beer.
Ginger ale should be a very good tenderizing liquid for pork though, ginger works with all sorts of meat that you want to coat in spices.
I think using Dr pepper would be good, would give it more of a bbq kind of taste than coke would.
he did a video about soda a long time ago, but having a newer version would be sick!
Ginger ale works wonders
I watch a lot of cooking youtube vids, but never have I ever wanted to actually recreate something like this sidedish. Looks absolutely gorgeous.
Seriously right?! That side dish looked bomb
Thanks to Guga I now love cooking and I'm actually surprisingly good. I didn't know I this would become a passion for me. Thank you so much from Naranjito, Puerto Rico! Guga is an amazing chef and I can tell he's an amazing person as well so I hope I can meet him one day🙏
Guga these videos are great! I can tell you love spending time with your friends and family and they mean alot to you.
Guga: I'm gonna leave a steak in Coca Cola for a week
Angel: _You need to be stopped!_
Ok
hi
Or until something interesting happens
@@keevanalrasyidumar5450 and now, we wait
Angel continues to impress me with how good he is at tasting and guessing what you've done, maybe he should professionally judge food.👍
He would need to learn to be a lot less picky with food if he wants to judge 😁
At this point, Angel has eaten so much weird stuff he's got to be an expert
Guga has been prepping him for more than just being dry aged😉
@@freestylepunk Agreed. I sometimes don’t like when he’s on here, because depending on the food he’s tasting, he won’t be objective.
@@Keesha_Hardy I can understand if he doesn't like cooked salmon, but the raw one is a different flavor, which is already very mild on its own, and combined with all those sauces and additions it was even more covered, yet in a single second he already went "Eww". It's so annoying how childish he is with food, going like "green stuff" will kill him if he eats a microgram of it.
guga should make a top 10 most delicious experiment steaks he’s ever made in this channel
Sounds like the 6 hours was a great time window. Maybe adding some Chili flakes to counter the sweetness would make it perfect!
Yeah I wished he would have asked which one they preferred
If you've never used it, definitely try a "shiso furikake". Furikake comes in a ton of varieties (since it's essentially just a rice seasoning blend), but shiso/perilla leaf adds a completely different level of flavor. Definitely one of my favorite random finds from when I lived in Japan and did all of the shopping and cooking for two years (and I know VERY little Japanese... lol). I highly recommend you try it if you haven't already!
That rice fried thing just looks absolutely stunning!
In Korea, we use coke when making Galbi-jjim(Braised beef short ribs) to marinate the beef. It makes the beef super tender and juicy.
Eres grande Guga, me encantan tus publicaciones… sigue adelante y felicidades
I find it interesting that marinating the steak for one hour didn't impart really any of the coke flavor but definitely made the steak more tender. This reminds me of a recommendation that I'm not sure if Guga ever did where he marinates a steak in club soda but a neutral-flavored version as opposed to the lemon-lime flavor I believe he used in his test.
I think the thing that you really need to eliminate is the sugar. The only problem with club soda is no citric acid or phosphoric acid.
I'm pretty sure you're referring to his sprite steak experiment.
If coke works so well, maybe just use the important ingredients: citric acid, phosphoric acid, carbonic acid. And you may even try them separately to see if one works fine by itself.
I remember his sprite tenderizing experiment, it was less sweet IIRC.
@@bigboot762 Hmm, this is useful information. AFAIK, Sprite doesn't have phosphoric acid. The difference between these 2 experiments should explain the effect of isolated phosphoric acid.
These are the best looking steaks I've ever seen you grill guga. The end result looked beautiful
one of the episodes I actually laughed out loud for!!! SO well done!!
Dr.Pepper would be a good one to experiment with as I've seen it used in BBQ sauces quite a lot.
You’re so right might be even better
I used Dr.Pepper for making jerky
It's fire IHOP steak tips
I used to slow cook chicken in Dr Pepper and bbq sauce.
the editing on this video was really well done! the colors during the promo were really cool too.
Hell yeah I love that guga and hiroyuki still do stuff together
I'm definitely going to have to try the 1 hour method, and I may have found a new way of preparing my steaks, thank you Guga
Same here lot of good opinions on it might try myself
alright guga, at this point i think we're going to need you to make a cookbook full of side dishes because we can't remember which main course video they were in
Thanks angel for this to bring to guga! 💪💪😁
Hey Guga, I just want to thank you for having a visual indicator in the video when you're doing the ads. It's really helpful!
Never a bad day when Guga uploads.
Love your content guys, have taken so many tips from you all. Thank you
Been a HUGE fan since under 400k subs of both sous vide and guga foods. This channel is just tons of fun I love it. God bless this team
I’d like to see what ingredients specifically break down the connective tissues without having the increase in sweetness. Definitely interested in trying this!
Acid. Lol.
That is a cool experiment. The chrispy rice with salmon looks amazing too!!!
I have always used soda (Coke/Pepsi) for marinades. One of my favorites for pork and chicken is a mix of teriyaki, ginger sesame, orange marmalade and orange Sunkist soda. Love to baste boneless chicken thighs on the grille with it after they've marinaded in it over night. That soda really lets all those flavors penetrate the meat.
We GOTTA see the eye round coke experiment, same format as this one. Please make it happen Guga!
First time watching....had to subscribe. I dig the chemistry you have with your boys.
The editing in this video lol! XD
Damn, that side dish looks good! And yes, I would love to see a 1 week cola steak!
I'd be interested in seeing a completely disintegrated steak, but I'd imagine you'd have to change the coke out every day for it to be effective.
Theres this guy that leaves stuff in Glass Jars filled with random liquids. Look him up TylerTube. He left a steak or sth in coke for 30days
@@deltaknight1751 I love Tyler 🤣 he's too funny. Hey when he first started he was so awkward but because he knew that it made it all the more funny. Love his vids.
You'd have to call it a steak-sugar soup.
Okay love your humor about bottle sizes. Love you big fan.
I'm always so hungry after watching your videos, lol. I tried the seltzer trick on a London broil the other day and grilled it after 1 hour in the seltzer it was actually similar to a lesser cut NY strip, I was pleased. I can't afford red meat these days unless it is a really cheap cut and on a really good sale, lol. I'll try coke next time.
💖 LOVE YOUR CONTENT GUGA . God bless ur team
While this was interesting and confirms things a lot of us have tried, doing it with a GOOD steak doesn't really work beyond novelty values. Of course it's still good after an hour, and for personal preferences beyond that... I've used this extensively with stir fry dishes with cheaper cuts on small pieces and it's excellent with 15 min room temp or up to an an hour or so cold in fridge. I'd like you to use this on OTHER cheaper steaks or even NON steaks. Carve up some chuck. rump and other cheaper cuts to different sizes and see how this improves the taste, and of course tenderness. Make enough extra to chop/grind/cuisinart perhaps (?) some of the beef into hamburger, or use in stews and stir frys. I've done some of this myself but won't give away the results so you can Guga !
That can opening so satisfying! 🤤
Well happy Leo is in the weight classes: they've done so bloody well.
This channel gives me so much motivation
I love the steaks Guga makes but overall I come here for the *incraddible* side dishes
Im thinking the trick is to take that 24 soft steak and then marinate it with something that can cut the sweetness. A fajita seasoning or even a little lime might work.
I definitely think along with sweet Coke cola as a brine, you should add salt, bitter as in lemon peel or coffee grounds, and sour (vinegar, lemon) to balance the sweetness as chefs do. The final product will taste more natural to the palate. This would be a good test for equal parts flavor and tenderness. Also, a marinade after brining could include good quality beef stock to bring back more beefy flavors lost during the fat rendering (tenderizing).
Guga ! What about testing different dry wood to add to the charcoal and appreciate the smokiness differences.
I usually add pine tree and needles and cover with the bell. It’s mindblowing
Whenever I think totally unusual, excitement type- thing I come to guga:)
1. Do the 1 week version
2. Do a version with a less sweeter coca cola
3. Do a pepsi version
Vanilla coke steak?
Maybe you should've tried it with a tough cut to see how it tenderizes it? Great stuff as always! That side dish looks insane
What cut would you suggest?
@@davidbennett288 shank, round, flank, plate, chuck, and brisket tend to be pretty tough that's why you slow cook or smoke them for hours
Guga your editing skills getting real cold my brother!!!
That salmon side dish reminds me of what we call "sushi pizza" here in Canada. It's common across many sushi joints in the Toronto area.
It's fun to see the normal steaks getting the 1$ steak experiments. Might help get a normal steak to Wagyu level if we tried more of those experiments here 👀
PRO TIP I learned from a Hawaiian fisherman: when making poke, which is basically what Guga made with the salmon, first coat the fish chunks lightly with sesame oil. That way the sauce doesn't break the down fibers in the fish.
And it would be way better with cream cheese instead of mayo imo
@@smokingkings6909 that would be interesting.
@@stevea8193 in Brazil the most eaten sushi is what we call: philadelphia (rice, salmon, cream cheese and cucumber sticks)
@@smokingkings6909 the reason he used mayo is because in america we eat a mix of siracha and mayo as a spicy mayo, to go with sushi. Cream cheese is more of a thing we would mix with a more vinegary sauce like franks hot sauce. Either way, your suggestion would certainly work, but many would prefer the subtle saltyness of mayo compared to cream cheese, which can be quite rich tasting.
Up here in MN/WI, we've used Dr. Pepper or cheap screw cap red wine to marinate deer & bear. Brine goose. Smoke our lake trout & salmon. Pro tip: lookup rod& gun club cookbooks. Farmers cookbooks..from small towns up nort.
this man makes the best content on youtube, what a legend
Hey Guga, new fan here! I would be very curious to see you try this with Pepsi, and/or generic supermarket cola. Something I’ve always wondered was the degree to which these properties (like tenderizing/disintegrating meat) are unique to Coca-Cola or are shared with other colas.
No
Leo is leading this channel to a completely whole new level. His comments, the ways he enjoys food that Angel used to despise, it's awesome. Keep it up, friends.
In Australia one of the best ways I have found for a kangaroo roast (can be rather strong or gamey) is put it in an oven bag with a can of coke (open it and pur it in) and a packet of French onion soup mix. When it's cooked snip the corner of the bag and use the juices to make gravy
The reveal was excellent haha
podrias probar dry age en soda o agua gasificada para eliminar el factor "dulzor" tan presente en la carne. Saludos Guga :D
Eso entonces no es un dry age, es un marinade.
In looking at how these “disintegrated” , even with the 24 hour steak the individual muscles and fat stayed intact. I would guess that it was the connective tissue that was dissolved. Guga you could test this theory with ribs our a tenderloin and leave the silver skin intact.
😉 "Did you just wink?" "No." 😂😂
one week please, awesome video love the samon rice
So now, sparkling water, phosphoric acid and citric acid combined instead of the coca cola so no aftertastes? This might be the secret to your super tender cheap steaks!
This!!! Put it to the test Guga!!! Dump the sugar(s) and see if the acid's are the secret to the holy grail of a $1 life changing steak experience!!!
It would taste sour from the acids, probably disgusting.
This is already similar with the Sprite experiment.
My mom uses Sprite to tenderize her roast beef.
And now I'm imagining it again, all stewed up with all that mushroom sauce (and corn) 🤤
I think Sprite or 7UP would be better, since they have lemon flavor which goes well with steak.
If you don't want to add flavor for tenderization, use club soda or fitzer water basically, or best to use one with no sugar in it.
im 80% sure they already did that same experiment
@@Chayanta
I guess he marinated it for 1-2 hours only.
not a whole week.
I do not believe Sprite has Phosphoric Acid in it... which is what gives Coke its most Acidically powerful nature. Meaning... Mere lemon / lime acidity, does not compare to the power of Phosphoric Acid.
In fact, drinking way too much Coke, can start to effect ones bone density.
Definitely im going to try this... tnk U
God bless
I was thinking Vernors Soda. Works great for Turkey. Love your videos Guga!!
I think Guga should make a Video about his side-dishes only, because they just all look so delicious and i think all of us would love to find them in a few videos instead of searching for them in all of his videos
This is the video I was expecting for so long! Coca-Cola dry ageing or spicing!!!!! You da best Guga!
It is not dry age but its disintegration
nah it's just marination... dry age is different
Love your videos Guga! I have an idea for you to try. You could try freeze drying a steak, then rehydrating it by marinating it for 24 hrs.... might be good.
I loved it when the red X came up on Leo's face 😍
My brother taught me to marinade steaks in dark soda and beer over 15 years ago. It's always been the secret additive ever since. Hour and a half to two hours mixed with whatever other additives work best, in my opinion. It works almost like a bit of molasses, and it tenderizes it.
In both at the same time or separately?
Do you use them in stages, or just one big marinade
I want to see a steak completely dissolved. I feel like it might help Angel kick his soda habit once he realizes what it's doing to his teeth ;) I would also like to see DIET coke, if the aspartame or whatever artificial sweetener has a different effect than sugar.
Ok, the 1$ steak is next
Thats for sure
I think this will make Guga’s dream comes true.
"Did you just wink?" "No, I didn't"
Guga you are one smooooth operator my man
If you do leave it in there for a week you're going to need to change the Coke out because the acid will have reacted and there will be none left after around 24 hours ironically, unless of course you do a massive container full of it then you wouldn't. But you're probably going to want to change it daily anyway otherwise it's going to get gross.
yep, there's some pretty gross YT experiments with coke =\
1 Hour Steak - 7:23
6 Hour Steak - 8:31
12 Hour Steak - 10:24
24 Hour Steak - 11:01
Guga’s side dishes are the best
Awesome experiment 👏
What about you use Coca-Cola to tenderize a $1 steak?! Will it finally be as tender as a Fillet Mignon?
*We want to experience the meat with caviar from Lake Vladguet ones supporting me Hatta up to comment Joja* 👍🏼👍🏼👍🏼👍🏼
At 0:08 I thought Guga was about to rip off the cap with his bare hands before I saw the can opener 🤣
Of course I was taking a drink of coca cola, my phone autoplayed and started this video, and I hear Guga's first sentence start with "coca cola" and I almost spit my drink out 😂
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I don't know who needs to hear this but stop saving all your money. Invest some of it if you want financial freedom..
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I'm happy to see Mr. Charles schwab mentioned here, my spouse recommended him to Me after investing $4000 and he has really helped us financially in times of COVID -19 lockdown here in Australia.
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. ;)
Your work is SUPERIOR. Love it, particularly because I'm eating almost 100% carnivore lately.
Hey Guga, Big fan. I wanted you to try an experiment, what if you made ramen and brisket and used the left-over brisket juices for the broth and the brisket as the meat of the ramen.
I used to use Coke to tenderize our London Broils. 4 hours or so to get it tender. It was great.
Thank you for another quality video Guga! I am going to try and use this on some other cuts now.
Guga’s out here reinventing the rice crispy treat, and damn was that an improvement.
Fantastic video thanks
Awesome! Incredible, cheers