Son: dad, why is my sister named rose? Dad: because your mother loved roses Son: thanks dad Dad: no problem, Japanese Wagu A5 with prestige fat marbleization
I like Sam, he seems a nice guy. And he knows what he is eating, he recognized the flavors spot on! I know how hard it is to determine what it is if no one tells you out front. 10 points for Sam!
Adam is a try hard snob. Over complicates everything and acts like all of his "ingredients" are calculus theorems. He doesn't take well to criticism either lmao
I made the Bordelaise sauce tonight with our fillet mignon and prime ribeye and it was amazing!! I followed your recipe almost to a T, as in I had to use store bought stock, and we loved it soo much!! I have been trying different recipe's and this one is the best by far!! Thank you for your videos Guga! I have learned soo much from your sous vide videos since I purchased my 5 months ago! Thanks, and keep them coming!
Just a piece of info : Frenchs chefs usually put a bit of dark chocolate in any wine based sauce/meal. It's not much for the taste (even though the earthy flavour of chocolate bonds the steack and wine together very well, it's almost unnoticable) but more for the texture/colour of the sauce. The chocolate is mostly a binder for wine and also deepens the wine flavour a little bit. Also no need to scrape it, chocolate melts really easily ;) Source : I'm a french chef that has done thousands of liters of Bordelaise. Your videos are always a test for the gourmet i am though. And i never pass it, always hungry at the end ;)
Guga, thank you so much for your channels! They have inspired me to get into cooking. It is now something I enjoy to do. A few days ago I cooked my first filet mignon and it was awesome!! Thank you so much
Not only do I love the Food Wishes references, I have to say this is one of my favorite videos you've done it a while...something about the format, music, and content was just perfect. Thanks for experimenting for us and sharing your recipes, techniques, and findings, as always!
In stead of using the thickener, you can melt a few small lumps of butter dipped in flour into the sauce. It thickens the sauce and gives it a beautiful shine.
Me: (Lonely) Guga: Your palate is your best friend Me: (happy because i'm not lonely anymore) Me: (Realises i have no palette because i'm not a painter)
I use unsweetened choc powder when grilling steak or cocoa bits again unsweetened and sprinkle over tacos and it's completely different then using sweet and is very good. Small amount.
I love the chocolate wine sauce. Btw, with the bacon, shallots, and garlic that you are going to filter out, I like to make a mushroom wine orzo. If anyone here is making the chocolate wine sauce, this is nice to reduce waste and save money. People liked it enough that they started asking me for the recipe. Just add it to some orzo that you cooked down in the same wine and some beef stock. Add some mushrooms in and you’ve got yourself a wonderful side. I like server asparagus over a bed of this orzo next to my steak.
Hey Guga, got a quick question for you: I have difficulties getting a proper sear on my sous vide steaks. After taking them out of the bag, I dry them off viciously. Seriously, I am Using Kitchen Towel until there is no moisture left to absorb. Then I put the steak in my preheated pan. I use a heavy and high quality steal pan on a powerful stove (powerful enough to burn olive oil in a matter of minutes) with a high smokepoint oil. So my setup should be fine. However I always run into one of two problems: A) the pan / Oil starts smoking heavily, leaving me with burnt oil and taste, not to mention the mess in the kitchen. Or B) when lowering the heat (medium to medium high) the steak takes over 4 minutes per side, resulting in an overcooked steak with grey bands. In your "How to Video" you advised for Medium heat, saying max heat is not necessary. But using that, the steaks take to long and never get a sear like your steaks. What am I doing wrong? I noticed you seem to use a lot more oil then i do, does cheaping out on the amount of oil make a difference? (I usually only code the steak) Thanks in advance!
Please make a chicken wellington recipe i'm begging you i really wanna see this please Edot: thanks for all the likes guys i hope this is enough support for guga to notice and do this 😁)
Guga, You’re immaculately clean, precise, talented, and intelligent. I could go on and on with the adjectives. Everything you do is spectacularly on point!!!! God bless you and thank you for all The knowledge you have bestowed on all of us. You should have a cooking show on a major network. You are that amazingly interesting, precise, and informative. I cannot understand why you haven’t been offered a show on the Food Network or a major network, NBC, ABC, CBS. Your content is that superior to most shows on today!!!! There are actually seventy-four TROLLS as of this moment they have put a thumbs down to this awesome content.. They’re gross people. There is not one single second of this video that deserves a thumb down. Thank you again Guga!!! God bless and good luck going forward!
Guga thanks for joining Sam to the crew, it seems like you really care about what your subscribers want and I really apreciate that, keep going with the good stuff this Is by far my favorite UA-cam channel, Cheers!
Some german Cook told me, he puts Kakao (Baking-kakao, the really bitter one) into his chili con carne. I remember standing in front of my big pot of chili with the kakao in my hand, afraid of butchering my food. But it turned out great! (there was a double espresso also in it). So my bet was on the 3rd sauce right from the start :D
I love to make beef stock with bone marrow and just drink it like tea with some freshly ground black pepper and a grilled cheese in a sad and cold Saturday morning.
Sous vide "everything" vs "nothing" challenge: Steak Number A: All the seasoning together Steak Number B: All the condiments mixed Steak Number C: All the alcohol mixed Steak Number D: No seasoning, sauce, whatsoever Steak Number E: Control
Nice video, Guga. 👋😎🇮🇹 I have only one observation to make to you: I believe that all three sauces are good but the dark chocolate one is more appropriate for stews. I add the bitter cocoa to the "Vaccinara" cow's tail and / or tripe ... It's sublime...
Warning tho: Mushrooms float big time. Need to weigh them down. But their flavor when sous vide, IS DIVINE. Oh, and fresh mushrooms are so cheap in most mainland places.
See a Guga's video in the office at lunch time is almost torture haha! Love from Brazil bro, we all have pride of you! And when you come back to visit, you should do a Collab with Netão, he's another awesome guy that make videos about premium cuts!
My boy on the left knows his food. KEEP HIM!!! I LOVE your recipes, but what I rely on the most besides the recipes is the feedback from you all, and I am definitely appreciating the hell out of his feedback, lol.
Hey I had a question? Could you be able to cook what every meat you want in the sous v. And when it’s finished cooking, you can be able to freeze to save for later, like a camping trip the next day or something like that?
Hell yea Guga! Finally a wine episode. Been waiting for this one for a long time. I make a creamy red wine pepper and mushroom pan sauce when I make my steaks. Delicious
I still say you should make a vid where you demonstrate how best to use leftover materials like this and trimmings. There is a marked difference between saying 'keep these and use elsewhere' every so often and showing HOW you're supposed to use them exactly.
Guga, can you make your take on homemade pastry? For example for a Beef Wellington, just to step up from just regular puff pastry, I'd really enjoy it, and I think some people also will
I think sous vide is the epitome technique for the preparation of many dishes. I think a sauce is a way to go over-the-top for that epitome. Please devote more time to the preparation of sous-vide sauces to your creations.
You want cheese with that wine? That isn’t meant to be a joke something cheese related would be fantastic with this. You did good explaining how wine in cooking works and you did it in a way that wasn’t SAUCY lol. Food puns will never get old. Awesome video.
Guga you are the man and so is Emilio! just ordered my first ever wagyu...and picanha at that! going to be epic! too bad they were out of anything over score 5 but should still be DEEEEEE-LICIOUS!!!
I was wondering if you could sous vide some cow tongue for tacos Guga!!! You could probably make salsa verde too. It would make make great future video!
Son: dad, why is my sister named rose?
Dad: because your mother loved roses
Son: thanks dad
Dad: no problem, Japanese Wagu A5 with prestige fat marbleization
Son: ok now can I watch guga vids with prime rib-eye sous vide
Underrated comment
Guga's Imaginary Kid takes over the UA-cam channel, colorized
It's so generic but so good every time
For the OGs: Deeeeeeeeeeeeeeeeeeeeeeeeeeeeeeelicious
JD PRO what happened to him?
Yeah what happen to him
:(
Nothing happened to him he makes videos by himself now
Wish he was still on this show
“You are, after all, the boss of your sauce.“ - Chef John
Yeap and I just read that in his voice 😂
@@SousVideEverything OMG I DID THAT TOO
Just need a freakishly small spoon.
We need a crossover episode ASAP.
“Que se dice mama juebo” -chef Juan
I love hearing youtubers giving credit to other channels that they've learnt from. Chef John is a legend. As are you Guga.
I like Sam, he seems a nice guy. And he knows what he is eating, he recognized the flavors spot on! I know how hard it is to determine what it is if no one tells you out front. 10 points for Sam!
ladamurni is Sam Gugas son?
@@alexfer787 I have no idea?
*”Adam Ragusea wants to know your location”*
that wine aint *white*!!!
"Every chef I've met told me to use the same wine you would drink"
Adam: uses $3 white wine in everything
@@enriqueortiz5036 *all wines matter*
Adam is a try hard snob. Over complicates everything and acts like all of his "ingredients" are calculus theorems. He doesn't take well to criticism either lmao
adaaaaam
Guy on the left always reacts like he hasn't eaten in a week lol
I'd too if it's a Guga meal.
I feel like he has quite a palette and now get's to test itfor real for the first time in his life
He needs to go. So annoying.
@@SuperEagles97 I like him.
TheGuanche88 his name is Sam . . .
I love how happy Sam is :) Keep up the great work guys!
I made the Bordelaise sauce tonight with our fillet mignon and prime ribeye and it was amazing!! I followed your recipe almost to a T, as in I had to use store bought stock, and we loved it soo much!! I have been trying different recipe's and this one is the best by far!! Thank you for your videos Guga! I have learned soo much from your sous vide videos since I purchased my 5 months ago! Thanks, and keep them coming!
Just a piece of info : Frenchs chefs usually put a bit of dark chocolate in any wine based sauce/meal. It's not much for the taste (even though the earthy flavour of chocolate bonds the steack and wine together very well, it's almost unnoticable) but more for the texture/colour of the sauce. The chocolate is mostly a binder for wine and also deepens the wine flavour a little bit. Also no need to scrape it, chocolate melts really easily ;)
Source : I'm a french chef that has done thousands of liters of Bordelaise.
Your videos are always a test for the gourmet i am though. And i never pass it, always hungry at the end ;)
gotta love the Chef John references!
Chef John is the BEST!
chef john is the chef in taste the chinese recipe channel right? im also watching a lot of his videos
Helloo, this is chef Jooohhhn from Foooood wishes dot com
lotta love and respect to that man from all the foodtubers I'd imagine, he's the OG, the GOAT if you will
There's a mini guga now
Actually its (name that shall not be said)'s replacement
@@cloroxbleach2738 What happened to him?
Kris Harp he makes videos by himself now
@@OliviaSeParte this channel is not the same without him ☹
Kris Harp they said he lived too far to be recording often
With how detail-oriented Guga is, I would love to see his take on Molé. Make it happen.
Guga, thank you so much for your channels! They have inspired me to get into cooking. It is now something I enjoy to do. A few days ago I cooked my first filet mignon and it was awesome!! Thank you so much
Not only do I love the Food Wishes references, I have to say this is one of my favorite videos you've done it a while...something about the format, music, and content was just perfect. Thanks for experimenting for us and sharing your recipes, techniques, and findings, as always!
I agree. The music is so soothing!!!
1:38 as a thickener i dont like corn starch it makes the sause like gelatin. i like to use flour more
In stead of using the thickener, you can melt a few small lumps of butter dipped in flour into the sauce. It thickens the sauce and gives it a beautiful shine.
That background music got me in a trance like state and then snapped out of it @ 6:05.
More of that kind of music please!
Me: (Lonely)
Guga: Your palate is your best friend
Me: (happy because i'm not lonely anymore)
Me: (Realises i have no palette because i'm not a painter)
I use unsweetened choc powder when grilling steak or cocoa bits again unsweetened and sprinkle over tacos and it's completely different then using sweet and is very good. Small amount.
I love the chocolate wine sauce. Btw, with the bacon, shallots, and garlic that you are going to filter out, I like to make a mushroom wine orzo. If anyone here is making the chocolate wine sauce, this is nice to reduce waste and save money. People liked it enough that they started asking me for the recipe. Just add it to some orzo that you cooked down in the same wine and some beef stock. Add some mushrooms in and you’ve got yourself a wonderful side. I like server asparagus over a bed of this orzo next to my steak.
I love how Sam looks so happy to be there. I also loved the Chef John reference and would love a crossover episode.
Hey Guga, got a quick question for you:
I have difficulties getting a proper sear on my sous vide steaks. After taking them out of the bag, I dry them off viciously. Seriously, I am Using Kitchen Towel until there is no moisture left to absorb. Then I put the steak in my preheated pan. I use a heavy and high quality steal pan on a powerful stove (powerful enough to burn olive oil in a matter of minutes) with a high smokepoint oil. So my setup should be fine.
However I always run into one of two problems: A) the pan / Oil starts smoking heavily, leaving me with burnt oil and taste, not to mention the mess in the kitchen. Or B) when lowering the heat (medium to medium high) the steak takes over 4 minutes per side, resulting in an overcooked steak with grey bands.
In your "How to Video" you advised for Medium heat, saying max heat is not necessary. But using that, the steaks take to long and never get a sear like your steaks. What am I doing wrong? I noticed you seem to use a lot more oil then i do, does cheaping out on the amount of oil make a difference? (I usually only code the steak)
Thanks in advance!
Try Avocado oil
Please make a chicken wellington recipe i'm begging you i really wanna see this please
Edot: thanks for all the likes guys i hope this is enough support for guga to notice and do this 😁)
Guga make this man's dream come true!
Make this happen guga !!! I wanna see this too
That sound awful..
will make an awsome experiment!!!
Could be an experiment but i just really want to see him doing a recipe for this
Medium rare chicken, yum 😋
Guga, You’re immaculately clean, precise, talented, and intelligent. I could go on and on with the adjectives. Everything you do is spectacularly on point!!!! God bless you and thank you for all The knowledge you have bestowed on all of us. You should have a cooking show on a major network. You are that amazingly interesting, precise, and informative. I cannot understand why you haven’t been offered a show on the Food Network or a major network, NBC, ABC, CBS. Your content is that superior to most shows on today!!!! There are actually seventy-four TROLLS as of this moment they have put a thumbs down to this awesome content.. They’re gross people. There is not one single second of this video that deserves a thumb down. Thank you again Guga!!! God bless and good luck going forward!
Glad you gave a nod to Chef John. He has been doing his videos at least since 2007. That is more than a lifetime in internet years.
Guga thanks for joining Sam to the crew, it seems like you really care about what your subscribers want and I really apreciate that, keep going with the good stuff this Is by far my favorite UA-cam channel, Cheers!
I'll suggest putting the sauces into individual dip cups for everyone. but you do you!
11:27 That sauce hit Guga and Sam at the same time 😂😂😂
Thank you. Your knowledge and passion for food are very contagious.
I love the open honesty And the ref to Chef John Wonderful man also!
Can you link the tool you use at 4:57, that wooden tool is something I definitely need! Thanks so much! Love watching ALL of your videos Guga!
Somebody make a compilation of all the reactions when they ate the steak
Some german Cook told me, he puts Kakao (Baking-kakao, the really bitter one) into his chili con carne. I remember standing in front of my big pot of chili with the kakao in my hand, afraid of butchering my food. But it turned out great! (there was a double espresso also in it). So my bet was on the 3rd sauce right from the start :D
I love to make beef stock with bone marrow and just drink it like tea with some freshly ground black pepper and a grilled cheese in a sad and cold Saturday morning.
I love that slowmo action at 11:47!
Sous vide "everything" vs "nothing" challenge:
Steak Number A: All the seasoning together
Steak Number B: All the condiments mixed
Steak Number C: All the alcohol mixed
Steak Number D: No seasoning, sauce, whatsoever
Steak Number E: Control
I LOVE this team Guga.
You have 2 guys here who are VERY descriptive & analytical with there palettes, which is outstanding Gugz.
Great effort guys,,! And the music is amazing 👌🙏
Nice video, Guga. 👋😎🇮🇹
I have only one observation to make to you: I believe that all three sauces are good but the dark chocolate one is more appropriate for stews. I add the bitter cocoa to the "Vaccinara" cow's tail and / or tripe ... It's sublime...
Guga! Amazing channel, dude! Got my Sous Vide machine last December, thanks to you food teasers! Subscribed.
Glad to see you using the bag juices. I remember ranting about it in your past videos ages ago :)
Warning tho: Mushrooms float big time. Need to weigh them down. But their flavor when sous vide, IS DIVINE. Oh, and fresh mushrooms are so cheap in most mainland places.
Chef Guga + Chef John, the collab of the century!
Sam is good. Nice knack for descriptions and very perceptive. Also, fun vibe.
9:04 guga i'm sorry to tell you that but that's not an heart attack, that's a different one 😂
Guy on the left has been saving his steak tickets for this video. I wouldn't be any different! 8^))
tabaks that’s Gugas son
@@alexfer787 I don't think so.
See a Guga's video in the office at lunch time is almost torture haha! Love from Brazil bro, we all have pride of you! And when you come back to visit, you should do a Collab with Netão, he's another awesome guy that make videos about premium cuts!
SAM IS SUCH A GEM!
Guga is it possible to make sous vide Steak Diane?
Anyone who puts a timer for the sponsorship I always watch the whole thing
My boy on the left knows his food. KEEP HIM!!! I LOVE your recipes, but what I rely on the most besides the recipes is the feedback from you all, and I am definitely appreciating the hell out of his feedback, lol.
Hey Guga! I often use jalapeños when I sous vide my steak and love it but I would love to see how youd do it! Please consider for a future video!
“Without that being said”
*GUGA’S GRAMMER*
Sam is my favorite. This guy is just so happy to eat quality steaks.
Mariusz Arszylo isn’t Sam Gugas son?
Hey I had a question? Could you be able to cook what every meat you want in the sous v. And when it’s finished cooking, you can be able to freeze to save for later, like a camping trip the next day or something like that?
Hell yea Guga! Finally a wine episode. Been waiting for this one for a long time. I make a creamy red wine pepper and mushroom pan sauce when I make my steaks. Delicious
That sounds amazing alvin!
8:50 such a mood!!
Sam's happy-go-lucky demeanor reminds me of Gene from Bob's Burgers.
1:30 - "don't mix any of the proteins". what happens if I do ? is it a food/safety issue ? or more of a flavour profile issue ?
thanks Guga! wine sauce with steak is the best!!
Nobody:
Me trying to take that peice of bacon in my bro's plate 11:46
Great information and great entertainment. I like to see videos where you branch out from endless steaks to include tasty sides.
Thanks James!
Guga is a beast no matter what he makes and that’s facts 🙏🏽
Sam is a great addition to the cast. Love his energy!
Can you dry age ribs and have you made wagyu ribs please
you should have the citrus sauce with some slow cooked lamb, lamb goes super nice with lemon
I will try the 3rd with Venison or other Game meat.. will be amazing!!
I still say you should make a vid where you demonstrate how best to use leftover materials like this and trimmings. There is a marked difference between saying 'keep these and use elsewhere' every so often and showing HOW you're supposed to use them exactly.
I still amazed by your production quality, Guga. Top notch!
Thanks John
i am SOOO envious of Sam
Hey guga, please try sousvide without the bag, or cook a dry aged stake with the crust and remove the crust after
3:15 Sous Vide Everything face reveal! He looks a lot like Guga!
Ikr
🙁😦😧
Jacobo Landisa mhm
Are you dumb? He owns both channels! For people like you is that the world is becoming stupider!
Of course it’s gonna be him
Sam's pallet development is fun to watch!
I like your channel it's really honest
What happened to the searing music? It was my favourite part
Who else thumbs up before watching an SVE/Guga video?
GOOD as always Guga!
Guga, can you make your take on homemade pastry? For example for a Beef Wellington, just to step up from just regular puff pastry, I'd really enjoy it, and I think some people also will
The third one was missing coffee. Coffee brings out the true flavor of the chocolate.
I think sous vide is the epitome technique for the preparation of many dishes. I think a sauce is a way to go over-the-top for that epitome. Please devote more time to the preparation of sous-vide sauces to your creations.
The chocolate sauce pairs extremely well with some habanero or any medium hot chili
Hope you feel better soon Guga
You are amazing ❣️ and I love to give an Arabic sauce ... With wine
You want cheese with that wine? That isn’t meant to be a joke something cheese related would be fantastic with this. You did good explaining how wine in cooking works and you did it in a way that wasn’t SAUCY lol. Food puns will never get old. Awesome video.
Another great video 👍👏👏
Deep-fried test vegetables oil, peanut oil, butter, beef fat (olive oil- optional)
Guga you are the man and so is Emilio! just ordered my first ever wagyu...and picanha at that! going to be epic! too bad they were out of anything over score 5 but should still be DEEEEEE-LICIOUS!!!
Oh gosh oh gosh I can’t stand it now I want it ALL. Maumau is drooling but waaay cool lol doesn’t jump on the steak, Sam just keeps eating lol
Guga you made me love steaks too much. With sous vide pasta you almost made me angry tho 😂. Like your content! Love from Italy 🇮🇹
Sam is like the ninja sneaking some steaks hahahahaha
I save the bag juices and feed the dogs it with the dog food they love you for teaching me
I've been needing this video
there you go!
Guga are you suffering from cold? Enjoyed this video as usual . You the best buddy.
"With that being said"
I thought I was the only one to notice. No offense, Guga. I love your content but you are way overusing this phrase and incorrectly, to boot.
Gugas Videos have become the best Steak Videos on UA-cam.
Very good. As always.
I finally have my on sous vide circulator and im freaking exited
I was wondering if you could sous vide some cow tongue for tacos Guga!!! You could probably make salsa verde too. It would make make great future video!
Can we Cook in sous vide with the juice of the previous meat?
Camera and music work is..........
Banging..... BOOOOOMMM BABY!!!🔥🔥🧨🧨🧨🧨