I cooked Steaks in CHAMPAGNE and this happened!
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- Опубліковано 27 вер 2024
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Nothing like eating a great steak and having something amazing to drink with it. But can champagne pair good with steaks? Today we will find out how this will taste!
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* Champagne Butter *
2 Shallots
4 Cloves Garlic
1/4 Cup Redbell Pepper
1/2 Cup Champagne
8 tbsp of butter
2 tsp parsely
1 tsp cayenne
1 tsp Black Pepper
1 tsp Salt
* Pasta Sauce *
1/2 lbs Bacon
3 tbsp Flour
2 Cups Cold Milk
1 Cup Mussarela
1 Cup Smoke Guda
Salt and Pepper to Taste
* Steak by Grand Western Steaks
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#cooking #steak #recipe
when you cook with alcoholic products you need to make sure the alcohol evaporates, when you vacuum seal it the alcohol stays there. you should try to make first evaporate the alcohol and then sous-vide cook it
So sous-vide in like a champagne reduction then would you say? 🤔
It sounds miles better than just straight up sous-vide like they did here 🥂
Yea he couldhave known
Ya he’s made the same mistake with whiskey and other similar products. He never boils out the alcohol and it always ends up tasting nasty.
Guga knows that
Agreed. A “champagne” reduction would have been a better outcome, this was actually “sparkling wine” being that it comes from California, moot point yes but, reduction IS the way to go!
Guga!! This is a weird request but you should do an experiment to confuse leo and angel. The experiment is to cook 3 steaks. 1 with salt pepper garlic, 1 with salt pepper onion powder, and the last one you can choose how you would like to season it. It would be funny for them to find the control
Or maybe do a weird experiment, but add food colouring to the control steak and start from the experiment.
@@nnuae i like that too
Buk you better shut up
Ginger powder or something like that
@@nnuae He made a zombie steak years ago for mau mau on halloween
Hi Guga. Here is a video idea for you. I recently learned that snacks that use MSG sometimes also contain Disodium Inosinate and Disodium Guanylate to enhance the effect of MSG by 20x-30x stronger (for example, Doritos, Pringles, etc).
I'm not sure what ratio/blend of MSG, DSI, and DSG is needed, but I'm sure you can find it somewhere. America's Test Kitchen + Kenji Lopez Alt have a video that discusses some of the science behind it.
I was thinking the experiment could be this:
1. Steak + SPG (control)
2. Steak + SPG + MSG
3. Steak + SPG + MSG + DSI + DSG
Since the MSG, DSI, and DSG has sodium in it, the salt in the SPG might need to be reduced a bit, but it's up to you. Anyways, I hope you give it a shot!
Guga I think you should consider this video suggestion. I'm really looking forward to see this thing happen.
@@jojoalcantara3055 MUDA MUDA MUDA MUDA
this has to happen
@@jojoalcantara3055 He’s done one of my other suggestions before, so I hope I get to see this one too!
@@santtumoilanen3065 Hahaha. *Roundabout intro plays* To be continued.
Still waiting for the wagyu bone marrow video 😭😭😭 we need titan butter!
ME TOO
Bone marrow is bone marrow I don’t think that we can have a different taste.
@@Lordsheva80 that’s what I think as well but I have no clue lol
@@Lordsheva80 we need to know!
Hey Guga. If you've never tried it champagne butter risotto is awesome especially with some seared Mahi.
The issue isn't as much about steak being incompatible with champaign as it is about sous vide being incompatible with champaign.
You see, basically any time alcohol is used in anything, it gets cooked off. Either in a batter or it's used to deglace a hot pan and so on.
But you boil your steaks at only 54 °C and alcohol needs around 78 °C to evaporate, and all that aside, it wouldn't be able to escape from the bag in the first place.
So if you sous vide a steak in alcohol, that alcohol stays in and with it those dry, bitter chemical notes that really don't go well with anything.
What you could try to do is actually cook the alcohol off before you sous vide, which would likely result in much better steak.
This. 100%
Like I said I his Short, he needs to make a new channel for experiments and consult/collaborate with science type channels. Like chemistry channels or something.
But yeah that's exactly what i thought as well, can't boil off in sous vide
But then again it just seems so obvious, to overlook AND have no retrospect or hindsight, rookie mistake.
@@lorenzoalistaire3257 But Guga knows this and it has been in videos, see my comment above that this is a fake experiment.
He's done that before so idk why he didn't realize that for this video
Guga you forgot the golden rule, you didn't cook off the alcohol in the champagne first.
He always get screw some experiments like that cow stomach before
Yep. Man's a bit stoopid at times.
my only request in life would be having Guga's music when getting cremated.
I know it doesn't look that good right now, but watch this!
Tip for making cheese sauce - if you add a little yellow mustard or mustard powder it makes the whole sauce taste cheesier and especially with pasta it’s great. If you use beer as a base too instead of milk for a cheese sauce it is absolutely incredible
That Mac n cheese recipe procedure really reminds me of my mom’s- she taught me how to cook her recipe for a chemistry project
Gugas side dishes are always a combination of pasta or potatoes and bacon and cheese. But somehow they're next level dishes
A million thumbs up for taking one for the team on this one. You saved 195,000 people from trying this at home and ruining their steak! If there's ever a Nobel peace prize for "steak", it should go to you guys.
Heyy Guga, here's a video idea.
Try freeze drying the pellicles of dry aged steaks and powderize them to make a seasoning, and then use it to season regular steaks!!
He has!!
If you put alcohol in a sous vide bag, doesnt the alcohol vapour just get trapped inside instead of evaporating like cooking with alcohol in a pan
That and it's not even hot enough to cook off the alcohol. He should have cooked off the alcohol first then put it in with the steak so it got the flavors of the Champaign without the alcohol taste.
3rd steak was champagne without the cham
I would love if you experimented more with dry aging lamb. I don’t think you’ve got it right but would be great to keep trying till you get it right
*When your chef friends said to "pair steak with champagne," I think they might've meant to drink it alongside an already cooked one XD*
Guga what is you just marinated the steak (unseasoned) for an hour or two. Dry it off after marinating and then season and either flame thrower or grill to perfection?
THAT was HILARIOUS!
Your faces on the last steak!!!
PRICELESS.
The reason the compound butter worked and the sous vide sealed method not is because of the alcohool. You could re do it after the alcohool evaporate
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. ;)
Angel's reaction on the last steak....PRICELESS!!!!
11:14 it took me until this Mark to realize he cooked it inside a bag.
I'm surprised it didn't occur to him while he's cooking it the alcohol does not disperse, I don't remember what the bags properties are but I do know that stuff shouldn't go in.
"The bigger you are, the stronger you are going to be, the more meat you can eat" Best Guga Quote 2022
Please!!! This is an experiment which can change it all: hybrid dry-aged & fat aged steak! First a cut is dry aged for 14 days (+/-) - then it is covered in fat (cocoa butter is my fav, or butter, lard, wagyu fat, etc - maybe with added spices or stuff like kombu) and aged for another 14 to 21 days.
Salty foods experiment! 24hr marinade 4 steaks with 1 control, marinade each steak like:
Steak 1 - puree'd artichokes
Steak 2 - blended kalamata olives
Steak 3 - blended anchovies
Steak 4 - dark brewed soy sauce
Then finish the seasoning to cook by just adding black pepper and garlic powder for a fair comparison! 😁 which salty food will compliment the steaks best? I think it would be a great idea and I'm sure others would love to see what happens, Guga! 😃
P.S. side experiment: find the most expensive mayonnaise/aioli you can find and do a 30 days dry aged experiment with it. Who knows? 🤷♂️
I did the cheese-bacon-pasta dish and I totally forgot about the steak.
That side dish was on a whole other level.
Sweet video man. Got an idea for you. Dry age a steak in mushroom duxel?
I loved.. "the bigger you are, the stronger you are. The more meat you can eat." old school nutritionist, Guga.
Without context, Guga's kitchen looks terrifying with all of those knives.
I can 100% tell Guga is a control freak. 8:28 when the younger guy was reluctantly reading the script while guga was giving him the stare down was such an awkward moment. And what’s with the acting? It’s just steak.
The reason the Champagne sous vide was bitter was because you didn’t cook the alcohol off. As a chef myself, what I would of done is cooked the alcohol off first so your left with just wine. Then sous vide the steak. It would of removed all the bitterness of the alcohol.
I don’t even know where you get the Ideas…. But I love it!!!
I’m not cutting those pieces in half. I’m eating the whole slice in one bite!!!
Once again the golden rule of not putting liquids in a SV bag with steaks is proven true.
Here’s an idea: when you sous vide the steak with an alcoholic drink, try to burn off the alcohol first. Example, flambéing /reducing said alcohol, in this case: Red wine. Now after it is reduced, then it will be fit for sous vide. Give it a try👌🏻
Love the honesty every time. Have you done the vodka pasts?
now do a comparision of all the popular butters: the big mac, the butter of the gods, and this one. See which one is king!
Then come in with the secret weapon: Butter of the Gods using wagyu bone marrow ppl here have been calling it Butter of the Titans (not me that named it) 🔥👀🤯
I think adding some crispy crabs and shrimp will be heavenly with the side mixed in it. little bit crispy crab and shrimp
2:53 HITS DIFFERENT 🤣🤣 love you guga
My mouth watered with everything. Looks so good.
Here's one to try, I mix a Balsamic vinegar reduction with Braggs Liquid Aminos 50/50. Great on Pork as a baste and/or dipping sauce. It's equally good on Chicken. I buy inexpensive balsamic and reduce it down to a light syrup then add the Braggs Aminos, (which are similar to Soy sauce but a bit stronger and a better flavor I think. particularly good with smoked meats.
Here's an idea for 3 steaks...
A: Salt Pepper Garlic
B: Pepper Garlic Salt
C: Garlic Salt Pepper
I love how you decided on a nice pasta for the side dish! It def set the tone for the Champagne.!
Guga could be the scariest villain in the world, but chooses to be good.
Me just waiting the entire video just to hear Guga say "I know it doesn't look good right now but watch this"
Chinese Champagne Chicken is absolutely delectable!! You should try a recipe sometime!!!
The key word here is pair. Champagne pairs well with steak because it is the opposite of savory. You are meant to eat steak and drink champagne and the pairing will keep you going back to both because they taste so unlike each other. Sous viding a steak in champagne is just going to give you a nasty steak as it is not meant to be sweet bitter and tart.
Looks interesting experiment, Guga👍🏽. However, that is technically not champagne but just sparkling wine.
Experiments:
Corned Beef Wellington vs Pastrami Wellington
Duxelle: Smoked vs Baked vs Freeze Dried vs salt cured
Beef Wellington cooked in: Oven vs Deep Frier vs Smoker
Seafood Wellington (seafood cooked beforehand): Tuna vs Salmon vs Crawfish vs Crab vs Shrimp vs Cod vs Lobster
Poultry Wellington (Poultry cooked beforehand): Chicken vs Turkey vs Duck vs Pheasant
Game Wellington (Boar ham): Deer vs Bison vs Ox vs Elk vs Antelope
Recipes:
Compound Butter: Smoke Butter, Bone Marrow & Beef Tallow, mix thoroughly with Rose Marry, Thyme, Minced Garlic & other herbs, then refrigerate
Mashed Potatoes: Slice up a mix of red, gold & russet potatoes. Steam them, then add compound butter & pureed Cauliflower. Mash them, then add peanut oil, chunky/semisolid or liquid white cheese & shredded white cheese.
Potato Gravy: melt compound butter, add corn meal & stir. Once thickened, add maple syrup.
Steak Glaze: Boil 150 proof or higher Alcohol, add honey, peanut oil, shrimp paste & Maple Syrup. Keep boiling until alcohol has evaporated. Mix in minced garlic, red pepper & Apple Cider Vinegar. Stir thoroughly before it fully cools.
Steak: Season with salt & pepper before grilling. Add compound butter while cooking. Apply Glaze after removing from grill.
Asparagus: thoroughly cover them with peanut oil, then add salt, black pepper & garlic powder. Melt bacon grease in pan then add the asparagus with Lemon & Lime juice.
Sauteed Spinach: Mix bacon grease & peanut oil together in pan, then add minced garlic, spinach, salt, red & black pepper & lemon & Lime juices, mix thoroughly while cooking.
2-layer Cake: Red velvet on the bottom with red velvet icing on all sides. Lemon cake on top with coconut icing
I think you can definitely get a nice result cooking steak with champagne, just not inside a vacuum sealed plastic bag for hours without a way for the alcohol to evaporate off
Cook a steak in dansk mjød mead. Mead is pretty strong but it's made from honey so i wonder if it'll be good for cooking or not.
I believe the butter worked because you burned the champagne in the pan and the alcohol evaporated.
Maybe if you evaporated the champagne alcohol before pouring it in the sous vide bag could work and the champagne may not fermwnt in the process.
Combine them all make a champagne bone marrow compound butter on a sous vide wagyu steak seasoned with MSG and SPG. Then add the smoke from the cold smoke gun
Tiger bread used as breadcrumbs is out of this world would have taken that side dish to the next level
guga i had an idea that may be interesting for a dry age. Dry age a steak in beef bone broth powder (the stuff used for protein shakes). or just use it for seasoning.
To any Sous vide cookers: I ordered an Iwatani torch head and plan on using Gas One butane fuel canisters. I’ve read online that fuel canisters can explode if the tool is used improperly and/or the canisters are exposed in a hot setting.
What precautions would you always take to make sure nothing goes wrong? And where would you put your fuel canisters to make sure they won’t explode?
Just now I noticed that when showing the cooking time, the sound from "Zero escape" plays.
Angel always sums things up perfectly
i was watching this video while eating something similar to the side dish, pasta with melted philadelphia cheese spread, bacon and some onion and garlic powder. Some Pecorino cheese on top and I feel like I'm eating alongside them.
Guga, I recommend using cava instead of champagne. Cava is kind of the same thing as champagne but it comes from Catalonia. As a native I can tell you it's miles better and in general it's a stronger and bit more complex than its french counterpart. So hope that you give it a try
Fermented Shrimp Paste next please Guga!!
I'm definitely making this one. Thanks Guga! 🤙
Guga u should do a top 10 video of all the experiments u ever did and see which is the best steak
As always, great watching you guys having fun while I learn a few things. Tried the link for the knives but it did not go through.
try the same thing but reduce the champaign closer to being a syrup before putting it in the bag.
Why garlic has to be in every dish maybe by a people from the US , and not a bit but a ton. We in Europe use sometimes garlic, sometimes not, but we don’t poison ourselves with it, and breathe not to mention.
Basically everything tase the aame if gatlic is a base
In the future if you sous vide with any alcohol what about cooking off the alcohol in a pan before adding it to the bag. I think the problem is there is nowhere for the alcohol to escape so you are like slow cooking at low temp the ethanol into the meat and it’s like you made a vodka watermelon with streak haha
Here's something I don't think you've tried:
Fermented Shrimp Paste.
Also known as BAGOONG in the Philippines and most southeast asian countries.
Commonly found in most asian supermarkets or well stocked asian sections in mainstream american supermarkets (ie not that hard to attain).
Perhaps try initially as a compound butter?
Or a dry aging method?
Or a marinade when putting into sous vide?
I'd be interested to see if you're down for trying, Guga.🤔
I DARE YOU to try it!
G'day Guga, I have an idea, repeat the Champaign experiment, but simmer off the alcohol (and allow to cool) before putting it in the bag with a steak
Can we have a tierlist of all the experiment steaks...
And also those side dish
the comparison would be compound butter w shallots peppers etc without the champagne vs with the champagne
Champaign compound butter of the gods on a 30 day dry aged Sou Vide Waygu Steak finished off in the smoker.
Next time try a sweet white wine. You gotta do a dry age in chicken salt, its pretty much australias msg. I recommend using mitami brand
Dry age in Menudo seasoning that would be definitely curious!!!!! Please Guga
I like how Leo always looks at Guga in the end and copies the hand gestures. 😂
After champagne, you should try a kaviar compound butter, surf ‘n turf next level.
Guga, when making Bechamel, you should try adding a little freshly grated nutmeg. It's a traditional French technique
From the moment I saw that you added the alcohol to the bag i thought, that's not gonna be good because the alcohol will not evaporated.
Maybe if before the the water bath you make a reduction of the Champaign it will come out better
🤣🤣🤣 I literally cried at their reaction to the third steak 🥩
My guess is that the heat the steaks were cooked at with sous vide wasn’t enough to cook off the alcohol which left the bitter taste, if you were to try this experiment again you could try and cook off the alcohol before adding the champagne to the bag.
The one cooked in champagne was bitter because the alcohol did not have a chance to evaporate. Cooking with booze means you have to cook the alcohol out first. I make bourbon BBQ sauces all the time or a bourbon caramelized onion garnish. Either way alcohol needs to be cooked out. You could possibly marinate with alcohol, but you would need a method to be able to cook the alcohol out of whatever was marinated with the booze. Lol
how about corn starch instead of flour for noodles? maybe low salt bacon you don't need to add salt!
i think the problem with the alcohol experiments is the su vide. if you were to marinate in the same alcohol then grill it instead of cooking it in the su vide it would be a totally drastically different outcome.
I guess now a whiskey compound butter experiment is in order now 🤔🤔
Maybe try a red wine compound butter, a bourbon butter, and see how they stack up to the champagne butter 🔥🔥
Id love to see a triple dry-age. Umai bag in the regular refrigerator VS dry age cabinet VS Umai bag in the dry age cabinet!
Slicing butter with a coping saw. 👌
GUGA!! You guys should really try marinating it and Elderberry wine! I grew up on that it is freaking delicious OMG try it try it try it you won't be sorry
The sun doesn't always shine on Angel and Leo
add food coloring to the stake but season every singel stake the same
I think what you should have done was just let the steak in champagne marinate in it then remove it from the champagne before sous vide. You should try that.
loved how the making of the coumpound butter sounded like the whole world was ending haha boa guga!
"It doesn't get any better"
Proceeds to immediately say the second one is better.
Guga finding 300 different ways to cook mac and cheese.
You should try cooking the steak souveed in a red wine reduction sauce.
You need to put out a cook book
Fabulous, what a great idea. Ted
A great way to start my saturday
I'd love to hang out with this guy for a week and best this food everyday
That's not Champagne that's sparkling wine!