@@goldengold8568 hahaha "which one is better? 1 or 2?" "1 is leaner and fuller in taste, but 2 has matured and knows the tricks of the game" "there you have it everybody, mao mao likes the second one better"
Love from India! Papayas are one of the key ingredients when it comes to tenderising meats in the south east Asia. If you have had the chance of trying some kebabs you'll know. The best that I have come across is the " Galauti Kebab" from Lucknow, India. The mutton turns into butter and leaves you with memories for life. I love your videos. God bless you.
Let me explain: Papaya is great as a tenderizer because it contains an enzyme called papain that breaks down peptide bonds. In turn this denatures the long strands of proteins that make up tough meat fibers in effect making them softer and easier to chew. Pineapple contains bromelain, digests protein, softening the tissues in meat. I know that papaya is the best tenderizer. Because papain is stronger in some chemical way. Now you know :)
So it isnt as healthy/filled with protein as not using the enzymes? If it digests the protein, that must mean it breaks it down and your body gets less protein from the steak, correct?
@@Astroqualia That isn't right! A Protein consists of a long chain of amino acids! Thats the important part! The Body fluids literally do the same thing as the tenderiser! Your body needs the armino acids and not the Protein itself! Your body takes the armino acids and rearange them to a new Protein (the Proteins your body is needing at the moment)
This might be a mistake, but the steak I bought wasn’t too expensive and it’s just another steak another day, but after reading this it popped up in my head that the main active ingredient in the bottle of digestive enzyme supplements I have is papain. In my region, MN, papayas aren’t very common so for an experiment I put a few of my supplement pills in a my pesto and mortar, ground them up, then marinated my steak for 30 min, gently rinsed it off and it’s currently in my soups vide cooking. Again, if it ruins the steak, oh well, but on paper it seems to be the same/a very similar experiment. We’ll see.
Not sure if anyone said it below, but the ripe papaya is not the way to go. Try using a green one.. we also use pineapple at times, especially with pork. (in the Caribbean)
I have never cooked even an egg in my life, but after watching like 20 of your videos, I'm really thinking about starting cooking. Thanks for the "motivational" videos.
Ricardo Vitor Man I started similar to you about a year ago. Now I make steak with some of the best seasoning I’ve tasted. You will get there, just don’t be afraid to experiment. Never stop with just one type of dish.
@@juandiegomoreno9803 Thank you so much for the kind words. I think it's kind of a science experiment. Since I like both of them, I'm in the right track. BTW, I have already started with pasta. Amazingly, I tasted ok. 😂🤣😂
After watching this, I decided to buy some top shelf ribeyes, marinate them in onion and papaya for 1 hour, add salt, pepper, and mushroom powder, them smoke them in hickory for 45 minutes(thanks to another video you made), then finish them with avacado oil at 400 degree's on a griddle. My mother in law said it was some of the best steak she'd ever had, then ate the extra one I made so no steak breakfast burrito's for me tomorrow :( Thanks for making these video's, I've learned a lot!
I love your idea of combining those two, and I tried it out myself, but I substituted the hickory wood with maple(cause I live in Canada, and it’s cheap) and seared it in a iron skillet with olive oil. And it was good, but I just wished I could afford what you had.
Joshua Austill ooh. Mushroom powder. On my steaks, I really like some coffee, cayenne, paprika, and salt and pepper. Maybe sugar too if you like a barbeque taste
Green (unripe) papaya works best. Has more tenderizing properties (more enzymes) than the ripe one, and will impart almost no additional flavor to the meat (so less rinsing necessary) as green papaya is almost tasteless. Little warning - avoid prolonged contact with your fingers as your fingertips may become ever so slightly blistered.
I just watched the first video and commented that a local butcher would dip your steaks in a papaya juice/bath if you wanted it. I always went with it.
@@TwistedSoul2002 Yup. Tried it over two hours with an Eye Round steak and it pulverized it and it was all grainy. It felt like someone already chewed it and spit it out. But the second time I left it for a bit over an hour and it worked wonders!
Showed my wife this video and she got inspired so a grabbed a few packs of big steaks that were sadly not on sale. She did the papaya and honey marinades then grilled them...those steaks were amazing! Even my dad like them and I gained a gut and probably a few pounds overnight but it was worth it.
I love food experiments like this! Awesome and fun to watch! It makes sense that Pineapple and Papaya created tender steaks. They both contain natural powerful enzymes and are acidic. That's why they are used in skincare products. Thank you for doing these!
You washed out a whole lot of flavor buy rinsing with so much water pressure. The control has most flavor (myoglobin) because it was not washed out. Scrape off excess marinate then lightly rinse (4seconds max each side under light water stream) while rubbing off excess marinate. Pat dry thoroughly. This will make all the difference in flavor intensity!
I cringed big time when he did that. Those beautiful steaks he took the time to cut nicely and then blast them with water. Flavor washed out and steaks looking busted.
There are always dairy tenderizers. Buttermilk, whey, or yogurt do amazing things to meat and vegetables when marinating before cooking, particularly for frying, this is the way to go, as with Onion Rings or other fried and/or battered vegetables or seafood fritters. Depending on the use of your meat, the thickness, how tender you want it, etc... the length of time you want to marinate varies. This method is best for tough meats, like all of the various cuts of the round, rump, plate, flank, arm, and sirloin. These are some of the BEST flavored, but quite tough. I usually marinate 48 hours for top-round, but only overnight for top-sirloin. Rinse and dry the meat very well. If you feel you can take the time, salt heavily on both sides with kosher flake salt and leave uncovered in the refrigerator for 1-2 hours. Afterward, rinse again in cold water, dry very well, season and grill or cook in the way you choose. This is the method I use for a 3/4" to 1" cut of top round or top sirloin that I am going to make Chicken Fried Steak of, rather than cubing, which I do not like to do for tenderizing, but for Chicken Fried or Country Fried Steak, it is nice to do after tenderizing in dairy, so that the coating stays on better. As well, if you cube and then tenderize in dairy, you lose a lot of beef flavor, which is so common in Chicken Fried Steak recipes. I like a thicker, meatier, beefy flavored cut of steak for Chicken Fried Steak, so I use the thicker cut, but I will often cube after tenderizing (to maintain a more beefy flavor) so that I have the iconic, well stuck on, bumpy, crispy outer coating. For anyone that has ever eaten Chicken Fried/Country Fried Steak, the typical thinner, heavy coating to thin meat ratio, without distinct beefy flavor, mostly depending on the gravy for flavor, is not good-eats to me You mentioned lemon or lime juice; I am sure you know people also use apple cider vinegar the same way. People also use steak sauces or barbecue sauces the same way. I am sure it is because of the vinegar and/or tamarind in them. Tamarind will work like the papaya and pineapple. I was shocked to find that a very tough round steak, marinated three days in barbecue sauce, was actually tender and pleasant to eat. I never expected that. *Dry your papaya seeds, grind and use as an interesting peppery seasoning. For Angel, marinate some chicken breast, steak, beef or pork ribs, brisket in honey, pineapple, and papaya (I also use guava), add any other spices or herbs you want (such as garlic, red pepper flakes, onion, mustard, tarragon, rosemary, coriander powder, cumin, dried or fresh chopped sage, achiote, etc...) then grill for a fantastic Island flavor that does not remove the flavor of the meat, but adds the flavor of the marinade to the meat in a much more pleasant way than dipping in sauce. I also use the marinade (that has not been on the meat) to brush and coat with during cooking. With coconut rice, a good fruit salsa, avocado, some ceviche, tortillas and chips, amazing! *Also, I agree with what Soutern Star Guitar, just below, says about the rinsing method.
Guga, I commented on your video with hiro. I was joking around about how you added nothing to that video other than providing that beautiful lobster, which was huge. Just wanted to say thank you for teaching me and others so much about cutting, preparing, dry aging, and cooking beef, among other forms of preparing beautiful barbecue. Thank so much, you’ve made my cooking and eating experience so much better with this great channel and sous vide everything. Guga, you’re the man.
Kiwi is used in the marinade for Korean ribs. You need to try it. When mixed with the other ingedients it is the most amazing thing ever. Neighbors pop their heads over the fence wanting one every time i make them.
Me watching Guga: "Nice, he has marinated everything nicely, bet he is gonna just rinse them off nicely in the kitchen si-" Guga: GARDEN HOSE Love your vids bro!
I tested all of these from both of your videos years ago on very tough meat - pineapple does good, but green (unripe) papaya is the undisputed KING of tenderizing!
Try sea salt or kosher salt...sprinkle generously all over the steak... let it marinate several hours in the fridge. Rinse in cold water wash and prepare to grill. Yummo ☆tender!
I tested all of these from both of your videos years ago on very tough meat - pineapple does good, but green (unripe) papaya is the undisputed KING of tenderizing!
Abhishek Lal The original is Hyderabadi Beef Biryani. Also, stating the "Dum" part is obvious and hence, redundant when talking about the Biryani style of cooking rice with meat.
No wonder as everything was invaded by Muslims or else pork would have been famous if Indians did not followed the dharma any way today's most famous outlets are known for mutton or chicken or even fish and prawns.
Here in Bangladesh too... We put green papaya in meat curry sometimes.. yesterday I was making steak my mom told me to marinate with green papaya paste..
Hi Guga, your videos are great! I subscribed to both your channels because you make informative videos and you seem like a good person. It’s so hard to find family friendly content. Keep it up buddy.
Thank you for explaining how each type of treatment affects the tenderness and flavor. Your video has helped me understand what to expect in my meat tenderizer lab for Food Science class. For my lab, I have to compare 4 flat iron steaks to the control. The treatment methods include the following: pulverized fresh pineapple, marinade, commercial meat tenderizer and mechanical tenderizer. Thanks to your video, I imagine the pineapple will be the most tender. Thanks again!
South pacific marinade. No two moms make it a like. Soy sauce, oil, papaya smooth mash, garlic or ginger fine minced, onion small diced, honey or brown sugar, chili flake or black crack pepper sparingly. Mix all together thoroughly. Submerge dry raw meat in marinade. Leave for 1-24 hours in frigerator. Lift & drain each piece well. Cook as you like. If you save some marinade on the side before putting raw food in it. It can be used for grill mopping, meat sandwich drizzling or dipping sauce. Mop pineapple slices for quick grilling.
Joey Kirkland agreed i have tried the salt and "buttermilk" (acid + milk) method on sirloin tip (lean and tough) and they both seem to work fairly well but the salt can make steak too salty if left too long. and buttermilk can alter color of meat. i would try buttermilk but leave for like 2 days.
Pretty obvious..The people making the video don't want to be taste testing some flavorless tough cut of meat. You make the same point when you use a "control" steak and turn it into an actual experiment. They would do the taste exactly the same and would likely get the exact same results with a different cut.
Good idea. It needs to be fresh pineapple. Canned pineapple loses the salicylic acid needed to break down the protein. Papaya contains papain which tenderizes the meat. It's the main ingredient in commercial meat tenderizers.
I doubt you would be able to tell the difference. Since both contain cysteine proteases (Papain and Bromelain respectively) the results would be virtually identical. Personally, I prefer to use Papain (Papaya) or Actinidain (Kiwi) as they are more flavour neutral.
Not Aspirin. Aspirin is acetylsalicylic acid (ASA) Salicylic acid is a keratolytic (dissolves skin protein) and is the active ingredient in wart removers like Compound W. You can tell if your aspirin has degraded to salicylic acid by smelling the open bottle. If there is a significant odor of vinegar (acetic acid) it is time to replace the medication.
I love how Guga is just that one artisan who does amazing stuff and his family loves it, but their super uncomfortable at the same time when he puts on his 'We on camera now! Let's scream!' mode xD I love this channel, the food and Guga are awesome!
I think u bought too good quality steak for the test. Those beauty does not need any tenderizer. Can u do tenderizing test on a hard meat which is the main reason for tenderizing
green papaya is better.. it has more Papain than the ripe yellow/ orange one.. i did a comparative study way back in high school on my science investigatory project.. :D
Sounds great, I'll have to try. Not sure if you ha e tried but it is a must. Dry age or I should say butter age a rib roast. I recently did one for Christmas dinner. Aged it for 3 months, yes three months. The family loved it. So amazingly delicious . Wish I knew how to post the pics to this comment.
The bi carb does work but you need to thinly slice the steak and add with Soya sauce etc. The Chinese use this method in Takeaways/restaurants very successfully.
So when Guga mixed water with the baking powder, the cream of tartar and bicarbonate of soda reacted with each other to make carbon dioxide. This is how it makes bread rise. The left over liquid after all that reaction should be tasteless water which just sucked all the flavor from the meat he marinated. Guga, if you're using baking soda (bicarbonate of soda) in the next video, mix it with just enough water to turn it into a paste.
Love your show. Have a couple of suggestions: 1 As far as flavor, try using a palate cleanser fore moving to the next steak 2 how about a mix of papaya and pim
Unregulated Market Economy That is the point of a test right, to test if there is a difference? The pH level of lemon juice is about 2.0, the pH level of a lemon or a lime is approximately 2.2, the pH level of orange juice falls between pH 3.3 and pH 4.19, and the normal pH of a grapefruit is 3.0-3.3.
One thing I like about this guy is that he makes other people feel comfortable and welcomed, he doesnt act that he's better like other youtubers who get people on their channel but act like they are better. Falling in love with this Amazing guga💗 lol can't believe I just wrote this 😉
Perhaps a more interesting experiment would be to use papaya, pineapple or kiwi to tenderize a normally more tough cut, one usually slow cooked to see whether it can make say beef shin into something that can be successfully grilled as if a steak. I've had reasonable results with lamb leg steaks which too often end up being chewy when grilled without being treated.
i grew up with dad marinating meat in a mix or beer mayo worstishire sauce (lea peri) tomato sauce and onions, over night. what do you think about that mix would you try it or beer on its own? also just throwing out an idea... how bout papaya and honey together? i'll be trying that myself :) great vids guys
I have an idea I hope you get to read this. It seems to me like these tests have 2 main factors. 1-time and 2-concentration, I also think maybe washing things out might be dulling the flavour a bit. So what if 1-you controlled the concentration by making a marinade with the tenderising agent so you get to choose the concentration and 2-you take it one step further by adding the tenderising agent to the marinade 30 mins to 1 hour before it’s time to cook. And the cool thing if this works is you wouldn’t have to wash anything out cause you actually want the flavour to be there. I’m hoping that since you’d be using only the juice which has less enzymes and controlling it even further you won’t get much problems like graininess and whatnot
Yeah, Guga I'm with Angel to do a competition between Pineapple and Papaya. Love your videos presentations they're very well done just the right amount of banter and good information. Keep it up.
I have never tried papaya as a tenderizer but I have used pineapple ALOT and I don’t know. I think pineapple will beat the papaya. Even when I buy really THICK steaks after tenderizing it for like 30 min the meat falls apart then you clean and dye it to remove all the extra water and you season and cook it. BEST STEAK EVERRRRR.
@@jcliff8415 put raw papaya paste on your face in the night on one side and pineaple on the other. Check in the morning which side drives you to the Emergency room
Crazy idea: Papaya, Pineapple, Honey, Lime and Lemon marinade! Take the meat out and wipe clean (no need to rinse with water), then apply salt (maybe substitute MSG!!), pepper and garlic to all sides before grilling. Sounds amazing to me. I'm gonna do it myself for sure.
it miɡht seem silly but I really like that tool you are usinɡ to chop up fruit and veɡies, that it is manual and not electric. Its better for the enviroment.
Do you own a restaurant? My favorite episode is the Cuban style pig cook out. Reminded me of my dad from Mexico who used to make cabrito. I'm currently stationed in Okinawa Japan with these Marines while my family is back in California. When I get a chance, I watch your videos and miss grilling for the family. My next set of orders for this year is Doral, Fl. I've never been there but know it's close to Miami. Maybe I'll get a chance to meet you and your nephew Angel. My nephew Mario and I seem to have the same close relationship you and Angel seem to have. Good luck with the channel!
Papaya vs. pineapple is a waste of time. They were the most tender for the same reason. They both contain high levels of bromalain. It's the stuff in powdered meat tenderizer
Correct, papaya has a good amount of bromelain. Its an enzyme that will break down meat collagen, it will however make your steak mushy if not applied correctly, or left too long. Best way for a tender steak is buy a good grade of meat, and a good cut. Sear the outside super hot, above 700 degrees minimum, over hot coals if possible, if not, a super hot cast iron skillet, do it outside.
I very much enjoy your videos! Question though - why would you do a marinade experiment with already good cut of meat? Why not try it with a cheaper cut to really see results?
Angel nailed it with the the Pineapple stuff. He's straight up gourmand at this point. The two "meat tenderizing" enzymes that I've known since ancient times (hyperbole) is papaya, and pineapple. Almost every girl I dated, their parents had a Fannie Farmer cookbook from like the 70's, and I always end up with them because I'm apparently the only human who reads them like bibles. Lemme tell you, those cookbooks, from the 50's, 60's, and *especially* 70's... first off, they were like 33% cocktail recipes. Apparently getting trashed back then required like 5 different liquors minimum. Also, aspic... They were all about aspic back then. Finally, every single copy had an article on using pineapple and papaya as meat tenderizers.
How do you prepare the pineapple? Just mashed them and start rubbing on to the body of the meat? I'm going to roast a whole chicken that im going to butcher tomorrow and would like to use pineapple to tenderized them.
@@elainemaglangit5917 I wouldn't bother, I know it's the last thing you want to hear, but your best bet, it to just cook the chicken correctly. The enzyme that tenderizes the meat, only works at low temperatures, and doesn't really keep it juicy. It just makes it soft. It's tender, but only because *mushy* is still technically tender. Just use meat thermometers, and watch a few videos on roasting whole birds. If you want them to come out right, it takes constant vigilance, basting, and frankly unending paranoia. No short-cuts, sorry :(
No you don;t. my neighbors tell me on a regular basis they hate me, because they smell my food all the time. It is really a common joke, said with serious faces.....
jbeargrr Thank you! Baking SODA, not Baking POWDER! They’re NOT the same thing! Try it again with Baking Soda. It works. Also, that “off” taste was from the Baking Powder. Baking Soda will not leave that same unpleasant aftertaste.
Yeah... Baking Powder!? 🤦♀️ No wonder it tasted "weird?" lol Baking SODA for 30 - 40 minutes & even with a blast from the garden hose to wash off the excess 🤦♀️as opposed to a light rinse... the best, most tender steak you will have in your life! As an added bonus, it doesn't compromise the flavour with onion, papaya, honey or such. Those methods are good also but not for that amount of time. Onion for example is great if your in a hurry for whatever reason, 5 - 10 minutes max, otherwise you may as well be eating the onion raw with your steak. Great experiment, just I think he made some errors & executed it completely wrong?
So glad to learn new strats for my chewing issues. Happy to try out fresh pineapple and papaya knowing its justified contributing to my steak protein emergency recovery intake.
Hey Guga, those steaks looked great. I love how the baking powder stopped everyone right in their tracks. How about different types of booze? Keep up the great work my friend
Booze: Wine works best, since it contains acid which will have a tenderizing effect. Beer does NOT work very well on it's own, basically blanches out the steak & makes the flavor bland. Combined with an acid (wine/vinegar) however it does amazing, acid brings out more of the flavor of the beer, while a beer base is more subtle & easier to manage than a high-acid wine bath. Anything else, it will probably just add flavor of the liquor unless said liquor happens to contain some acid/enzymes
It is time for Guga to take his experiments to another level. He needs to experiment with the cut of beef and tenderizing process which makes the perfect roast beef sandwich.
Baking powder works but you cannot use a lot. Baking powder works well with cornstarch salt and a bit of water. Fruit enzyme works but don't use too much, and don't let sit to long, because it will taste like liver.
I just wanna hang out with this dude and eat steak all the time
How about we get adopted?
HAHAHAHAHAA SAME THOUGHT~ BEEN BROWSING HIS VIDS FOR ALMOST A DAY
Me too! 😍😍😍
Guga! Experiment time! Kiwi also breaks down proteins similar to the pineapple, but which works better?!
Rent a convention center and have a STEAK EXPO! Then everyone can hangout with Guga Foods. 😃😉😎🤗👍😊😀😃
I did the pine Apple on a cheap cut and it was so tender. I haven't told my friends what I did. They think I spent big money on the them.
nice lmao
Lool im dead you cracked me up
nice dude :)
ahahha nice one
Try Kiwi next time and update on the difference!
Guga's wife : Honey let's make love
Guga: Lezdewettt
Let’s doit
😂😂😂😂
LMAOOOO
Angel, you go first.
@@goldengold8568 hahaha
"which one is better? 1 or 2?"
"1 is leaner and fuller in taste, but 2 has matured and knows the tricks of the game"
"there you have it everybody, mao mao likes the second one better"
Acid experiment: Lemon (citric acid)
Apple (malic acid)
Sour cream (lactic acid)
Vinegar (acetic acid)
Pineapple (tartric acid)
I am really curious about that one
Yogurt is used in India to marinate chicken. Does it work on beef, too?
Or buttermilk!
YESSSSSS ^^^^^^^
U can also add other citrus fruits to see which gives the best flavor ex. Grapefruit, orange, lime
Sounds like a chemist
** WARNING!! **
DO NOT WATCH THIS WHEN HUNGRY OR LATE AT NIGHT!!
Great review!
Bat Man I always end up doing that
Too late... I'M HUNGRY
Literally have watched his videos for the last 3 nights at 3 am
Bat Man lol too late 😂😂 I’m hungry and at its 4:52 am
Too late
Love from India!
Papayas are one of the key ingredients when it comes to tenderising meats in the south east Asia. If you have had the chance of trying some kebabs you'll know. The best that I have come across is the " Galauti Kebab" from Lucknow, India. The mutton turns into butter and leaves you with memories for life.
I love your videos. God bless you.
Tundey Kabab Kapoorthala,
Kaisarbagh and Lalbagh have some best meat 🍖 restraunts.
I'm in bandra but I miss my home lucknow.
yes i like the cow meat in the streets of India.. i liked it so much
Let me explain: Papaya is great as a tenderizer because it contains an enzyme called papain that breaks down peptide bonds. In turn this denatures the long strands of proteins that make up tough meat fibers in effect making them softer and easier to chew. Pineapple contains bromelain, digests protein, softening the tissues in meat. I know that papaya is the best tenderizer. Because papain is stronger in some chemical way. Now you know :)
So it isnt as healthy/filled with protein as not using the enzymes? If it digests the protein, that must mean it breaks it down and your body gets less protein from the steak, correct?
Thanks!
@@Astroqualia That isn't right!
A Protein consists of a long chain of amino acids! Thats the important part!
The Body fluids literally do the same thing as the tenderiser!
Your body needs the armino acids and not the Protein itself!
Your body takes the armino acids and rearange them to a new Protein (the Proteins your body is needing at the moment)
This might be a mistake, but the steak I bought wasn’t too expensive and it’s just another steak another day, but after reading this it popped up in my head that the main active ingredient in the bottle of digestive enzyme supplements I have is papain. In my region, MN, papayas aren’t very common so for an experiment I put a few of my supplement pills in a my pesto and mortar, ground them up, then marinated my steak for 30 min, gently rinsed it off and it’s currently in my soups vide cooking. Again, if it ruins the steak, oh well, but on paper it seems to be the same/a very similar experiment. We’ll see.
Work almost too well I’d say 15-20 min is all that was needed, and I put it on a porterhouses, I’d skip putting it on the filet side lol..
Not sure if anyone said it below, but the ripe papaya is not the way to go. Try using a green one.. we also use pineapple at times, especially with pork. (in the Caribbean)
thanks for this comment I was wondering if anyone will have mention the difference.
I also use the green papaya as well and it works very well in a short amount of time.
In Africa they dry unripe papaya and grind,meat tenderizer also potash
@@leetaphachansiri7229 Does it affect the taste?
Do you clean the papaya off once you finish tenderize it?
I have never cooked even an egg in my life, but after watching like 20 of your videos, I'm really thinking about starting cooking. Thanks for the "motivational" videos.
Ricardo Vitor Man I started similar to you about a year ago. Now I make steak with some of the best seasoning I’ve tasted. You will get there, just don’t be afraid to experiment. Never stop with just one type of dish.
@@juandiegomoreno9803 Thank you so much for the kind words. I think it's kind of a science experiment. Since I like both of them, I'm in the right track. BTW, I have already started with pasta. Amazingly, I tasted ok. 😂🤣😂
Brasileeeirrroooo que eu sei
Boarbot 78 dude stfu. Some people go without cooking.... maybe because they’re afraid or because they don’t feel like it.
@@superioremerald4352 you got a point
After watching this, I decided to buy some top shelf ribeyes, marinate them in onion and papaya for 1 hour, add salt, pepper, and mushroom powder, them smoke them in hickory for 45 minutes(thanks to another video you made), then finish them with avacado oil at 400 degree's on a griddle. My mother in law said it was some of the best steak she'd ever had, then ate the extra one I made so no steak breakfast burrito's for me tomorrow :( Thanks for making these video's, I've learned a lot!
Sounds great I may try this
I love your idea of combining those two, and I tried it out myself, but I substituted the hickory wood with maple(cause I live in Canada, and it’s cheap) and seared it in a iron skillet with olive oil. And it was good, but I just wished I could afford what you had.
Joshua Austill ooh. Mushroom powder. On my steaks, I really like some coffee, cayenne, paprika, and salt and pepper. Maybe sugar too if you like a barbeque taste
do you wash off the onion and papaya off?
Bitch ain’t no mother in law gonna steal my last steak
Green (unripe) papaya works best. Has more tenderizing properties (more enzymes) than the ripe one, and will impart almost no additional flavor to the meat (so less rinsing necessary) as green papaya is almost tasteless. Little warning - avoid prolonged contact with your fingers as your fingertips may become ever so slightly blistered.
How long did you leave on steak?
I just watched the first video and commented that a local butcher would dip your steaks in a papaya juice/bath if you wanted it. I always went with it.
@@ronu7313 Between 30mins - 2hours refrigerated depending on the cut/thickness.
More than 2 hours will turn 99% of steaks into mush.
@@TwistedSoul2002 Yup. Tried it over two hours with an Eye Round steak and it pulverized it and it was all grainy.
It felt like someone already chewed it and spit it out. But the second time I left it for a bit over an hour and it worked wonders!
Showed my wife this video and she got inspired so a grabbed a few packs of big steaks that were sadly not on sale. She did the papaya and honey marinades then grilled them...those steaks were amazing! Even my dad like them and I gained a gut and probably a few pounds overnight but it was worth it.
Production value alone deserves a thumbs up
Too many useless shots and too much b-roll.
@@Rob8 wrong
@@달팽이-o1i no
@@Rob8 no u
@@Salko_Lu no, u
“Les dew eht”
kimberly jimenez 😂💀
My favorite part of all his videos lol
lets duuuuit
lmao 😹
Stole my comment 😂
I love food experiments like this! Awesome and fun to watch! It makes sense that Pineapple and Papaya created tender steaks. They both contain natural powerful enzymes and are acidic. That's why they are used in skincare products. Thank you for doing these!
You washed out a whole lot of flavor buy rinsing with so much water pressure. The control has most flavor (myoglobin) because it was not washed out. Scrape off excess marinate then lightly rinse (4seconds max each side under light water stream) while rubbing off excess marinate. Pat dry thoroughly. This will make all the difference in flavor intensity!
I cringed big time when he did that. Those beautiful steaks he took the time to cut nicely and then blast them with water. Flavor washed out and steaks looking busted.
yeah except this wasn't about flavor, it was about tenderness.
I think they were washed, because of the test. Normally you would do that like that :D
Also hose water can get rancid with the hose in the sun like that.
If the water is allowed to run thru the hose for 30 seconds to minute, then no funky water.
There are always dairy tenderizers. Buttermilk, whey, or yogurt do amazing things to meat and vegetables when marinating before cooking, particularly for frying, this is the way to go, as with Onion Rings or other fried and/or battered vegetables or seafood fritters. Depending on the use of your meat, the thickness, how tender you want it, etc... the length of time you want to marinate varies.
This method is best for tough meats, like all of the various cuts of the round, rump, plate, flank, arm, and sirloin. These are some of the BEST flavored, but quite tough.
I usually marinate 48 hours for top-round, but only overnight for top-sirloin. Rinse and dry the meat very well. If you feel you can take the time, salt heavily on both sides with kosher flake salt and leave uncovered in the refrigerator for 1-2 hours. Afterward, rinse again in cold water, dry very well, season and grill or cook in the way you choose.
This is the method I use for a 3/4" to 1" cut of top round or top sirloin that I am going to make Chicken Fried Steak of, rather than cubing, which I do not like to do for tenderizing, but for Chicken Fried or Country Fried Steak, it is nice to do after tenderizing in dairy, so that the coating stays on better. As well, if you cube and then tenderize in dairy, you lose a lot of beef flavor, which is so common in Chicken Fried Steak recipes. I like a thicker, meatier, beefy flavored cut of steak for Chicken Fried Steak, so I use the thicker cut, but I will often cube after tenderizing (to maintain a more beefy flavor) so that I have the iconic, well stuck on, bumpy, crispy outer coating. For anyone that has ever eaten Chicken Fried/Country Fried Steak, the typical thinner, heavy coating to thin meat ratio, without distinct beefy flavor, mostly depending on the gravy for flavor, is not good-eats to me
You mentioned lemon or lime juice; I am sure you know people also use apple cider vinegar the same way. People also use steak sauces or barbecue sauces the same way. I am sure it is because of the vinegar and/or tamarind in them. Tamarind will work like the papaya and pineapple. I was shocked to find that a very tough round steak, marinated three days in barbecue sauce, was actually tender and pleasant to eat. I never expected that. *Dry your papaya seeds, grind and use as an interesting peppery seasoning.
For Angel, marinate some chicken breast, steak, beef or pork ribs, brisket in honey, pineapple, and papaya (I also use guava), add any other spices or herbs you want (such as garlic, red pepper flakes, onion, mustard, tarragon, rosemary, coriander powder, cumin, dried or fresh chopped sage, achiote, etc...) then grill for a fantastic Island flavor that does not remove the flavor of the meat, but adds the flavor of the marinade to the meat in a much more pleasant way than dipping in sauce. I also use the marinade (that has not been on the meat) to brush and coat with during cooking. With coconut rice, a good fruit salsa, avocado, some ceviche, tortillas and chips, amazing!
*Also, I agree with what Soutern Star Guitar, just below, says about the rinsing method.
Shut up, that sounds Soo good.😀
Too much and too dense for me. Love to see it all explained and shown on a video though. Where's your channel? Cheers
Guga is so sweet. As a person he is so wholesome.
Guga, I commented on your video with hiro. I was joking around about how you added nothing to that video other than providing that beautiful lobster, which was huge.
Just wanted to say thank you for teaching me and others so much about cutting, preparing, dry aging, and cooking beef, among other forms of preparing beautiful barbecue. Thank so much, you’ve made my cooking and eating experience so much better with this great channel and sous vide everything. Guga, you’re the man.
Kiwi is used in the marinade for Korean ribs. You need to try it. When mixed with the other ingedients it is the most amazing thing ever. Neighbors pop their heads over the fence wanting one every time i make them.
Me watching Guga: "Nice, he has marinated everything nicely, bet he is gonna just rinse them off nicely in the kitchen si-"
Guga: GARDEN HOSE
Love your vids bro!
That was literally my reaction when it got to that part.
I thought I was the only one concerned..
If you wash raw meat In ur sink it gets bacteria everywhere and it is hard to clean
I didn't know that thanks
My thoughts exactly. Nothing like the taste of rubber hose
I tested all of these from both of your videos years ago on very tough meat - pineapple does good, but green (unripe) papaya is the undisputed KING of tenderizing!
Try sea salt or kosher salt...sprinkle generously all over the steak... let it marinate several hours in the fridge. Rinse in cold water wash and prepare to grill. Yummo ☆tender!
As someone previously commented it should have been baking soda not baking powder!
Jim Browning and it should have been washed off before cooking! SMH
Jim Browning uu
That's what I was going to comment. Baking soda is usually used to tenderize beef, not baking powder.
Not only are you a good cook, but you are a good scientist!
When he said, "Oinion" I felt that
Awn-yawn LOL
Yes. Papaya vs pineapple on a cheap cut of beef.
I tested all of these from both of your videos years ago on very tough meat - pineapple does good, but green (unripe) papaya is the undisputed KING of tenderizing!
@@carlosedwardos for me pineapple tenderize it to the point it looked like ground meat lol ima try papaya tho
The music when he is cutting and marinating the steaks gives me hard vibes of some 80s Kung Fu Training Montage
I would like to get the track. What is this music?
Papaya is being used as meat tenderize for centuries in an Indian dish known as hyderabadi mutton dum birayani.
Abhishek Lal
The original is Hyderabadi Beef Biryani. Also, stating the "Dum" part is obvious and hence, redundant when talking about the Biryani style of cooking rice with meat.
No wonder as everything was invaded by Muslims or else pork would have been famous if Indians did not followed the dharma any way today's most famous outlets are known for mutton or chicken or even fish and prawns.
But it's always unripened papaya not ripped one.
Here in Bangladesh too... We put green papaya in meat curry sometimes.. yesterday I was making steak my mom told me to marinate with green papaya paste..
U scammers
Hi Guga, your videos are great! I subscribed to both your channels because you make informative videos and you seem like a good person. It’s so hard to find family friendly content. Keep it up buddy.
I totally agree!
Watching this and then watching a newer video you can really tell the growth of this Channel.
Am I the only one that loves when he says “let’s do it”
*lets do et*
so les dew it
So les des et
Noooo
JAY GEE makes me grin.
Man my dream job at this moment would be to be your apprentice. You get to work with such good food.
Thank you for explaining how each type of treatment affects the tenderness and flavor. Your video has helped me understand what to expect in my meat tenderizer lab for Food Science class. For my lab, I have to compare 4 flat iron steaks to the control. The treatment methods include the following: pulverized fresh pineapple, marinade, commercial meat tenderizer and mechanical tenderizer. Thanks to your video, I imagine the pineapple will be the most tender. Thanks again!
Any updates you care to share on how the experiments went?
South pacific marinade. No two moms make it a like.
Soy sauce, oil, papaya smooth mash, garlic or ginger fine minced, onion small diced, honey or brown sugar, chili flake or black crack pepper sparingly. Mix all together thoroughly. Submerge dry raw meat in marinade. Leave for 1-24 hours in frigerator. Lift & drain each piece well. Cook as you like. If you save some marinade on the side before putting raw food in it. It can be used for grill mopping, meat sandwich drizzling or dipping sauce. Mop pineapple slices for quick grilling.
Thank you!
Yes, definitely interested in Papaya vs Pineapple! Great video guys!
sniperdoc8404 that would be an intense fight
One of best things is that the videos (prt 1 & 2) are focused and without boring side tracks
Came here because of Shokugeki no Soma
When Soma Tenderizes his steak with Onions and the iconic Honey ;)
I COMPLETELY FORGOT ABOUT THE ONION DON THINGY LMAO
i love that anime so much bruh
YES
Same!
Thought of that too lmaoo
TASTE THE “CONTROL” FIRTS! So you have something to compare!!! A baseline.
Whats Control?
Meh...
Yes science youtube !!
@@animemangaluv13 You get it!
@@kwondadddy Something to compare too. A baseline.
To those who didn’t have time to watch the result:
Papaya is the best steak 🥩 tenderizer ~
Control (without anything added) has the best taste ~
Raw papaya in grated form does it even better and faster than ripe papaya.
His nephew is like 69 without the tattoos or the criminal history
I'll never be able to unsee that
And without the yelling profanity😂
like most Hispanic teenagers? lol great eye
Why you gotta call him a little bitch?
Woah for real though. His voice is on point.
Tenderize with fish sauce and warm age sous vide.
Marinated fish sauce for 3 days then warm age process sous vide at 104 degrees for an hour.
I've tried this technique, it won't made any noticeable difference in my case =(
This was good, but looking at your newer stuff, it is amazing how far you have come.
Why do a tenderizing experiment on a ribeye, one of the "tenderest, most flavorful steaks"? Why not do the experiment on a tougher cut?
Joey Kirkland agreed i have tried the salt and "buttermilk" (acid + milk) method on sirloin tip (lean and tough)
and they both seem to work fairly well but the salt can make steak too salty if left too long. and buttermilk can alter color of meat. i would try buttermilk but leave for like 2 days.
This is a good point.
Follow Media the cap was untouched with any of the marinades so your point is moot.
Pretty obvious..The people making the video don't want to be taste testing some flavorless tough cut of meat. You make the same point when you use a "control" steak and turn it into an actual experiment. They would do the taste exactly the same and would likely get the exact same results with a different cut.
CapnKrunk123 wrong
Guga, you should do a video on tenderizing steak with Papaya and Pineapple head-to-head to crown the king of tenderizers!
Wow his videos have gotten way more polished and professional.
papaya VS pinapple
I like the way you think.
Yes we need this.
Good idea. It needs to be fresh pineapple. Canned pineapple loses the salicylic acid needed to break down the protein. Papaya contains papain which tenderizes the meat. It's the main ingredient in commercial meat tenderizers.
I doubt you would be able to tell the difference. Since both contain cysteine proteases (Papain and Bromelain respectively) the results would be virtually identical. Personally, I prefer to use Papain (Papaya) or Actinidain (Kiwi) as they are more flavour neutral.
Not Aspirin. Aspirin is acetylsalicylic acid (ASA) Salicylic acid is a keratolytic (dissolves skin protein) and is the active ingredient in wart removers like Compound W. You can tell if your aspirin has degraded to salicylic acid by smelling the open bottle. If there is a significant odor of vinegar (acetic acid) it is time to replace the medication.
Totally agree with papaya and pineapple, use both juice to marinade meat 🍖
I love how Guga is just that one artisan who does amazing stuff and his family loves it, but their super uncomfortable at the same time when he puts on his 'We on camera now! Let's scream!' mode xD
I love this channel, the food and Guga are awesome!
I think u bought too good quality steak for the test. Those beauty does not need any tenderizer.
Can u do tenderizing test on a hard meat which is the main reason for tenderizing
Try Kangaroo
Try buffalo
Darren P Hot beef injection.
I have a hard meat that you can try on...
Ibtried pineaple w cheap steak it worked gre8
green papaya is better.. it has more Papain than the ripe yellow/ orange one.. i did a comparative study way back in high school on my science investigatory project.. :D
stfu Robert. no ones impressed
robert fidelis piedad ur right....
cam hales ok.! :P
That’s what we do in South Asia. I was cringing when I saw ripe papaya.
And I'm assuming that the green papaya has less flavor impact on the steak?
Sounds great, I'll have to try. Not sure if you ha e tried but it is a must. Dry age or I should say butter age a rib roast. I recently did one for Christmas dinner. Aged it for 3 months, yes three months. The family loved it. So amazingly delicious . Wish I knew how to post the pics to this comment.
Why hasn't this guy gotten a mil subs yet? He's channel quality looks like it
The bi carb does work but you need to thinly slice the steak and add with Soya sauce etc. The Chinese use this method in Takeaways/restaurants very successfully.
With soy sauce, oh, ok maybe that is what I was missing then.
Baking soda works but he used bakibg powder ! Which is not the same
Nigel, Guga didn't use baking soda (AKA Bicarbonate of soda). He used baking powder which has Bicarbonate of soda AND cream of tartar.
So when Guga mixed water with the baking powder, the cream of tartar and bicarbonate of soda reacted with each other to make carbon dioxide. This is how it makes bread rise. The left over liquid after all that reaction should be tasteless water which just sucked all the flavor from the meat he marinated.
Guga, if you're using baking soda (bicarbonate of soda) in the next video, mix it with just enough water to turn it into a paste.
Oh, and don't use soy sauce. I'm curious to how beefy or not beefy the meat still tastes without soy sauce covering up the flavors.
I love how Guga has top of the line bbq equipment but uses a pull cord food processor. Awesome!
Oh Also.. Damn Guga! Your video production is pretty damn awesome these days!
Well, not every poster
Guga is a genius, he figured out how to become a millionaire by cooking and eating steaks.
Love your show. Have a couple of suggestions:
1 As far as flavor, try using a palate cleanser fore moving to the next steak
2 how about a mix of papaya and pim
Try a citrus experiment (lemon, lime, orange, grapefruit).
I think the results would be too similar to test.
Unregulated Market Economy That is the point of a test right, to test if there is a difference? The pH level of lemon juice is about 2.0, the pH level of a lemon or a lime is approximately 2.2, the pH level of orange juice falls between pH 3.3 and pH 4.19, and the normal pH of a grapefruit is 3.0-3.3.
Really interested in this test
This test would be interesting
I love this guy. A fat man cooking with a friendly accent. Glad I found this channel⚡
Shredded Keys why not just call him “healthy looking” instead of fat. To me this guys not fat
One thing I like about this guy is that he makes other people feel comfortable and welcomed, he doesnt act that he's better like other youtubers who get people on their channel but act like they are better. Falling in love with this Amazing guga💗 lol can't believe I just wrote this 😉
Perhaps a more interesting experiment would be to use papaya, pineapple or kiwi to tenderize a normally more tough cut, one usually slow cooked to see whether it can make say beef shin into something that can be successfully grilled as if a steak. I've had reasonable results with lamb leg steaks which too often end up being chewy when grilled without being treated.
AllaMortify I was thinking the same thing, rib eye is not in most people’s budget , I’d probably try this with a cheaper cut
AllaMortify a
It’s crazy to see the confidence levels in Leo. He’s so confident to speak now compared to in this video 🎉🎉🎉
He is super fat before 😅. Guss he has been working out
i grew up with dad marinating meat in a mix or beer mayo worstishire sauce (lea peri) tomato sauce and onions, over night. what do you think about that mix would you try it or beer on its own?
also just throwing out an idea... how bout papaya and honey together?
i'll be trying that myself :)
great vids guys
Rib eye ? why not try lower quality meat to get real results an old man can eat rib eye without his dentures !!
he might be old .... but he knows kung fu
@@jomendez6929 🤣🤣🤣
I agree. Just make sure you only cook them to medium rare.
Rib eye is the lowest quality guga buys. Be happy he didn't try this with A5 wagyu filet.
are you literally gatekeeping meat
Yogurt is my favorite tenderizer
I have an idea I hope you get to read this. It seems to me like these tests have 2 main factors. 1-time and 2-concentration, I also think maybe washing things out might be dulling the flavour a bit. So what if 1-you controlled the concentration by making a marinade with the tenderising agent so you get to choose the concentration and 2-you take it one step further by adding the tenderising agent to the marinade 30 mins to 1 hour before it’s time to cook. And the cool thing if this works is you wouldn’t have to wash anything out cause you actually want the flavour to be there. I’m hoping that since you’d be using only the juice which has less enzymes and controlling it even further you won’t get much problems like graininess and whatnot
You are suppose to use green papaya, not ripe ones. In South Asia we use green papaya, grated onions, nutmeg, and allspice to marinate steaks.
Awesome
ok. NOW I'm hungry!
How’d u get DJ Khaled on your show?
DJ KHALED?.... lol 😱😱😱😱😱😱😱😱😱 I LOVE IT!
I think he must have lost a couple of pounds then!
And 6ix9ine
its Khalidius Minimus
LiveseyCat omg i was about to say that😂😂
Yeah, Guga I'm with Angel to do a competition between Pineapple and Papaya. Love your videos presentations they're very well done just the right amount of banter and good information. Keep it up.
I have never tried papaya as a tenderizer but I have used pineapple ALOT and I don’t know. I think pineapple will beat the papaya. Even when I buy really THICK steaks after tenderizing it for like 30 min the meat falls apart then you clean and dye it to remove all the extra water and you season and cook it.
BEST STEAK EVERRRRR.
RASHTG use unripe papaya paste especially paste of skin for 4-6 hours on meat. There will be no fibers left. It will become mush.
I tested all of these years ago on very tough meat pineapple does good, but green papaya is the undisputed KING of tenderizing!
Pineapple will beat Papaya coz of it's mild acidic nature
@@jcliff8415 put raw papaya paste on your face in the night on one side and pineaple on the other. Check in the morning which side drives you to the Emergency room
It’s like a Binging with Babish style video but with MrBeast energy. I dig it!
Crazy idea: Papaya, Pineapple, Honey, Lime and Lemon marinade! Take the meat out and wipe clean (no need to rinse with water), then apply salt (maybe substitute MSG!!), pepper and garlic to all sides before grilling. Sounds amazing to me. I'm gonna do it myself for sure.
it miɡht seem silly but I really like that tool you are usinɡ to chop up fruit and veɡies, that it is manual and not electric. Its better for the enviroment.
my moms got one of those recently and its so much easier as well no electricity no work life saving
What about dry aging with Bourbon or other alcohols ?
Do you own a restaurant? My favorite episode is the Cuban style pig cook out. Reminded me of my dad from Mexico who used to make cabrito. I'm currently stationed in Okinawa Japan with these Marines while my family is back in California. When I get a chance, I watch your videos and miss grilling for the family. My next set of orders for this year is Doral, Fl. I've never been there but know it's close to Miami. Maybe I'll get a chance to meet you and your nephew Angel. My nephew Mario and I seem to have the same close relationship you and Angel seem to have. Good luck with the channel!
Papaya v pineapple for sure! .. great info!
This vid is amazing! This is how you really scientifically find the best version in a row of...
Keep up the good work!
Here in my country we'd use papaya leaves instead of the fruit. It's interesting to see that the fruit does the job, too!
We can't get papaya leaves in a lot of countries where papaya doesn't grow, unfortunately
Papaya vs. pineapple is a waste of time. They were the most tender for the same reason. They both contain high levels of bromalain. It's the stuff in powdered meat tenderizer
In both cases they said it didnt taste like either fruit.
Close, Papain for papaya, Bromelain for pineapple.
Ryan McAnelly correct
Correct, papaya has a good amount of bromelain. Its an enzyme that will break down meat collagen, it will however make your steak mushy if not applied correctly, or left too long. Best way for a tender steak is buy a good grade of meat, and a good cut. Sear the outside super hot, above 700 degrees minimum, over hot coals if possible, if not, a super hot cast iron skillet, do it outside.
The Pineapple Has Bromelain , And The Papaya Has Papain In It !!!
I very much enjoy your videos! Question though - why would you do a marinade experiment with already good cut of meat? Why not try it with a cheaper cut to really see results?
Good point!
One of the best food videos I have seen. And I see them every day, looking for good recipes.
Marinate in Yoghurt! Seriously works like a CHARM
In india people use yogurt only. It really works.
please what type of yoghurt? I'll really like to try it
Luce Luce
any plain yogurt .
Dylan de Roo you know nothing about marinating or tenderizing
Does the onion steak remind anyone else of Food Wars
that's ... why im here
Soma
Thats why I'm here
Angel nailed it with the the Pineapple stuff. He's straight up gourmand at this point. The two "meat tenderizing" enzymes that I've known since ancient times (hyperbole) is papaya, and pineapple. Almost every girl I dated, their parents had a Fannie Farmer cookbook from like the 70's, and I always end up with them because I'm apparently the only human who reads them like bibles.
Lemme tell you, those cookbooks, from the 50's, 60's, and *especially* 70's... first off, they were like 33% cocktail recipes. Apparently getting trashed back then required like 5 different liquors minimum. Also, aspic... They were all about aspic back then. Finally, every single copy had an article on using pineapple and papaya as meat tenderizers.
How do you prepare the pineapple? Just mashed them and start rubbing on to the body of the meat? I'm going to roast a whole chicken that im going to butcher tomorrow and would like to use pineapple to tenderized them.
@@elainemaglangit5917 I wouldn't bother, I know it's the last thing you want to hear, but your best bet, it to just cook the chicken correctly.
The enzyme that tenderizes the meat, only works at low temperatures, and doesn't really keep it juicy. It just makes it soft. It's tender, but only because *mushy* is still technically tender.
Just use meat thermometers, and watch a few videos on roasting whole birds. If you want them to come out right, it takes constant vigilance, basting, and frankly unending paranoia. No short-cuts, sorry :(
I wish this guy lived next door... ☺
H2o Man me too 😊😊 hahahha
Hahahaha classic
F that! Dude come over spraying my steaks with a garden hose I'm knocking a mofo out.
No you don;t. my neighbors tell me on a regular basis they hate me, because they smell my food all the time. It is really a common joke, said with serious faces.....
😌😆😂😌😆😂😌😆😂😌😆😂😌😆😂😌😆😂
That's supposed to be baking SODA, not baking POWDER.
jbeargrr Thank you! Baking SODA, not Baking POWDER! They’re NOT the same thing!
Try it again with Baking Soda. It works. Also, that “off” taste was from the Baking Powder. Baking Soda will not leave that same unpleasant aftertaste.
Correct baking soda (sodium bicarbonate) is the best meat tenderizer just dont use to much
baking soda mixing with water is the best and easy way to tender beef.. this is a common recipe using in most Chinese restaurant as well
Yeah... Baking Powder!? 🤦♀️
No wonder it tasted "weird?" lol
Baking SODA for 30 - 40 minutes & even with a blast from the garden hose to wash off the excess 🤦♀️as opposed to a light rinse... the best, most tender steak you will have in your life!
As an added bonus, it doesn't compromise the flavour with onion, papaya, honey or such.
Those methods are good also but not for that amount of time. Onion for example is great if your in a hurry for whatever reason, 5 - 10 minutes max, otherwise you may as well be eating the onion raw with your steak.
Great experiment, just I think he made some errors & executed it completely wrong?
I was wondering about that baking powder business
So glad to learn new strats for my chewing issues. Happy to try out fresh pineapple and papaya knowing its justified contributing to my steak protein emergency recovery intake.
I watched the experiment 3 first then I was like, "Is he gonna put that whole Papaya into the blender like what he did at the last video."
Try using multiple thing like honey papaya or pineapple papaya
yes i agree
What a great video from start to finish. Thank you for sharing invaluable content!
You should use baking soda, not baking powder
Hey Guga, those steaks looked great. I love how the baking powder stopped everyone right in their tracks. How about different types of booze? Keep up the great work my friend
Booze: Wine works best, since it contains acid which will have a tenderizing effect. Beer does NOT work very well on it's own, basically blanches out the steak & makes the flavor bland. Combined with an acid (wine/vinegar) however it does amazing, acid brings out more of the flavor of the beer, while a beer base is more subtle & easier to manage than a high-acid wine bath. Anything else, it will probably just add flavor of the liquor unless said liquor happens to contain some acid/enzymes
Awesome videos, and I'm learning things along the way! Which is my favorite thing about food channels.
I would like to see those methods on cheaper steaks to see how good they can be.
I want Guga to be my cool chef uncle.
It is time for Guga to take his experiments to another level. He needs to experiment with the cut of beef and tenderizing process which makes the perfect roast beef sandwich.
Baking powder works but you cannot use a lot. Baking powder works well with cornstarch salt and a bit of water. Fruit enzyme works but don't use too much, and don't let sit to long, because it will taste like liver.
Hey Stopthat Oh so that's why it tastes a bit like liver when I use kiwi. Thanks!
An acidity test would be great
I would rather mix honey and lime. I have never tried fruit marination though. Great work!!
This is quality content