Sous Vide BLACK GARLIC STEAK Experiment!
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- Опубліковано 5 жов 2024
- After seeing black garlic put on a steak, I said I have to give it a try. So I bought some black garlic on Amazon and tested. We 3 were presently surprised with the taste of black garlic on the steak.
Buy black garlic: amzn.to/2tf0g2G
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HOW TO COOK BLACK GARLIC STEAK
I cooked it for 2:30hrs @ (135°F / 57°C)
Flat iron Steaks provided by Grand Western Steaks
Their Website: bit.ly/2ConGtC
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For Personal Touch Speak to Rep. Emilio (305)310-0559
F.Y.I. They have picanha, TELL HIM GUGA SENT YOU!
INGREDIENTS * I used for this sous vide cook.
2 Flat Iron Steaks
Crushed Black Garlic
Crushed Regular Garlic
Salt & Pepper to Taste
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If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-)
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To HOOK up our community TODAY IS PRIME DAY! Anova WIFI is on a sale for $69 😱😱😱 See it here amzn.to/2LqptPx
Sous Vide Everything should I buy it ?
For that PRICE no thinking needed YES!
guga, would the anova work in europe with a 110/220 converter, do you think it's safe? I'll order one and I'll get my friend to bring it from the states to turkey
That I am not 100% sure how it works. Chihan But when you buy it on amazon it should change to your working volts no?
Saw the price and had to buy, now it's time to Sous Vide EVERTYTHING!
Guga dabbing while say delicious I’m dead lol
Exactly - he's such a goofball I can't not love the guy.
Lol he looked the wrong way😆
😂😂...it'sssss delicioussssss while dabbing should have been a meme or a troll😂😂 and faxs i'm dead😆😆😆
Im so dead☠☠
i just was cringin
Just because i love your videos i'm gonna forget those dabs
Hey, that was awkward but... cute haha
@Sebastian Woah there
Jkjk
XSuriva biscuit
Why are we here. Just to suffer .....
You should try to see if there is any difference in using Himalayan pink salt, Alaea red salt and Hiwakai black salt
It changes the colour and the money in your pocket, the taste of salt doesn't change. The only thing that changes is the type of impurity into the salt: pink salt = rust, Hawaiian salt = clay, black salt = charcoal.
Alberto C you’re a moron
@@FruityonAdventure You're just mad because you got scammed lol
I went into a store one time and saw pink salt and I decided to give it a try. It honestly makes no real difference. I'd actually say normal salt is better because the pink salt I got was really chunky which isn't a huge problem but its still an annoyance
Hakob Enfiajyan Yeah cuz chemistry. Sodium chloride is still sodium chloride no matter what it’s contaminated with
Who remembers the black garlic burger from bobs burger
Azman Ali Hey , I believe Binging with Babish made a black garlic burger so if you can find the video than that’s your treat for the day.
I do hahaha
The stupid black garlic burger?
Stupid black garlic burger
only episode ive ever seen lmao
Try making a compound butter with black garlic vs the cowboy butter for dipping steaks
Genius!
Guga!
Make a 28 days dry aged Wagyu A5 Flamethrower Picanha with black garlic ;D
And have it served by a scantily-clad supermodel.
is picanha wagyu a thing?
That seems like the best thing you could ever make
you need to add umami powder to the steak as well
You gotta feed the wagyu cow black garlic foie gras style for its last 6 weeks
Wonder if a mix of fresh and black garlic would be the best
👆
Spicy sweet garlic explosion
You could make black garlic but with less time
It depends on what you're cooking, they have very different flavours so I like to mix them.
This is accurate.
"He's gonna get all scientific now, this is gonna take a while"
Lol! Ninja is so funny!
You can make black garlic. I used my sous vide @170° for 6 days 👌
Thanks
Does it have the same taste as the 2-4 week method?
Catholic Call to Action curious myself
I’d like to see you actually make it Sous Vide.
огромная эрекция 170 degrees would kill the bacteria
Hello from Australia my favourite food Channel!! I have fallen in love with this channel since I came across it, the only thing I hate is that it makes me hungry hahaha
😂😂😂😂 Thanks for the SUPORT!!!
@@SousVideEverything I know this was 2 years ago but you spell support wrong 😔😔😔😔
@@SousVideEverything listen to the man
"If chi luh you, chi luh you no madda what!" I love Ninja 😍😁
Arrasou ! Tim Tim ! Vitórias, celebremos, gratidão por divulgar.
>buy a heat gun to sear steaks at the office
>know I'll never be allowed to cook steaks at work
>Guga would be proud anyway
if you cant cook steaks at work you should probably quit
Wrong job than. Even 12 hour shift jobs we all brought food and cooked all kinda things. We still worked but made it happen. Massive meals of all kinds. Wouldn’t accept a job I couldn’t atleast kick back an enjoy some
You cook steak for the crew and you will be forced to do it over and over!!!
Love your videos, but I always chuckle when you say number B.
You can't even trust ninjas opinion on the food he loves it either way. But I'm not saying not everything you make ISNT GOOD
Looking for black garlic now!!! Fantastic video guys, I love the uniqueness of this one, I've never heard of black garlic before.
Thanks to you guys I found out about it.
From previous videos Garlic powder gives more of a garlic flavor in sous vide. I wonder if Black Garlic Powder would be the same way? (I checked and it is a real product)
I also looked it up and I'm thinking I'm going to order some and try it powdered.
@Adam Drury
Make sure you get non Chinese black garlic, usually labeled as Korean black garlic. Powdered version differs in taste from its format but still taste amazing.
Black garlic adds umami flavor.
Nope
Don't be so pretenious Kyle
Lol
Black garlic enhances the "umami" flavor
Literally never seen someone sear a steak with a heat gun.... Genius!
His smile after saying number b...he knows exactly what he said
Imagine someone using the searing machine as an hair dryier xD
Guga, better making a butter from the black garlic. This is very savory
Miso & Black Garlic Butter
300g butter diced
10 cloves black garlic
60g red miso
20g lemon juice
20g fish sauce
1/2 lemon zest
Blend all ingredients into a fine puree and gradually add cold diced butter until emulsified. Add lemon
juice and salt to taste.
Wood smoked Wagyu A5 Burger with Bone Marrow, Fresh truffle, Black Garlic mayo and aged white Cheddar. Fermented Jalapeno paste and Cornichons
That's like a last meal on death row
Awsome!!! 1 inch thick Rib eye steak, black garlic from Ile d'orléan (Québec) at 135 for 1h30. Seared in a cast iron pan with clarified butter. Unbelivable!! Thanks guys for the idea!!
My nearly 4 year old yells "DEEEEEEEEEELICIOUS" every time she hears you guys say it 😂 we love your videos!
I always love NUMBER "b". Always the best ones! I love to cook, I was a chef at Silverton casino Las Vegas 20 years ago, and I now only am the personal chef to my future wife, and I love these recipes you come up with.
Thank you, you open my mind to different things I ordinary would have never thought of.
My dude... Why... Dabbing is ded
What is dab may never die.
cringed hard
i had 2 seizures watching him dab
DAB ON THE HATERS
It's his party and he'll Dab if he want to
I agree black garlic on a5 Picanha
I'm interested in seeing a steak where you use some of the best experiments you've found to make a wonderful steak vs a wagyu or butter aged steak.
“Welcome back to Guga Dabs guys. And on today’s video we’re going to find out the delicious dab. Let’s get to it.”
Guga, did you just #dab on the video!!!!! Love it!
Yeah I know, that was pretty bad, you know its bad when your children makes fun of you!!! 😂😂😂😂
The dab is dead
you are the reason i bought today black garlic :) i will test it next week with some flat iron steak :) thank you GuGA for the inspiration
You need to try using black garlic as a dip or spread instead of cooking it. :D
Another Australian here.
Even my wife noticed how much time I have spent watching your channel(s) - so much, that I now have one of your T-shirts!
Shipped half way around the world so that I can rep your channel.
I'm going to have to source and try some black garlic now too.
Show us how to make black garlic
I agree
5 gallon stock pot, garlic sealed in 2 disposable aluminum pans, an incandescent light bulb that is 140 degrees. I think I used a 150 watt light bulb.
He explained it perfectly, it's not complicated.
He does at the start of the video
Look it up on bon appetit
Hey brother, i gotta tell you. I got an anova circulator over the weekend and have used it every day. You CHANGED my life. Cant believe i wasted my whole life so far cooking meat w/out this. Keep the videos coming!
I got Anova, I did Ribeye... It was..... deeeeeeeeelicious! THANKS GUYS!
NICE...
I got an Anova about 2 months ago, best cooking tool ever, so far Pork and Beef are my favorites. But every day I try to do something new with it. I can't thank Guga enough for his videos, recipes, and honest reviews on what works and doesn't
Heat gun on a steak?! YOU ARE A GENIUS!!!
I'm glad you were presently and not absently surprised. :)
5:13 had me dead wtf
I am so glad you tried Black Garlic!! I use it all the time I am totally in love with the more complex flavor!!!
The dabing hasn't aged well
Lies
I just want to say that I've been following you guys for a while (back when you only had 20K Subs!) and I'm really impressed with how your shooting and editing has improved! Still such a great channel with great personalities. Love you guys.
I heard that bonito flakes and black garlic compound butter is good
Ah I see you are a man of class as well. Josh has taught us well
Crowfeather2011 didnt expect to see any other josh fans
mmm yes joshua weissman
Very cool. I’ve been circling the black garlic at my local oriental market. Now I will try it. You really deliver results with excellent info. Thank you for your great videos!
So if garlic powder is better than fresh will black garlic powder be better than it being whole or in a paste?
Also the make sure to check the ingredients since some add chocolate, pepper, and salt etc.
None I believe he's referring to the garlic experiment he did, where the three of them preferred the taste of the garlic powder on steak the most.
I can also confirm from my own sous vide experiments that good quality garlic powder works better than fresh garlic
Andy H
Yes I even put a link to it under one of my previous comments.
powders are better in sous vide because when you add something like a paste you're gonna drain any juices it had anyway
You guys always make my mouth water! I just bought an immersion circulator because of this channel. I have some pork ribs in there right now, first time. Wish me luck!
Collab with Hiroyuki Terada
Would love to.
I'm a huge follower of both channels.
The Main
The host of that channel is annoying AF
STONE PHILLIPS you mean the camera guy?
RX50100
Yeah
Love your dedication to keeping the control conditions perfect
so are you going to make black garlic..lol,,Ive only ask for that video forever..
There you go brother.
Make it plz
Sous Vide Everything no actually make the black garlic
Brian Williams yes first! by planting the seed
Sous Vide Everything make the black garlic!
I'm having steak with black garlic butter, fried mushrooms & onion, sweetcorn, fried eggs & fresh tomato for dinner tonight
I'm watching videos to build up my appetite!
For regular garlic, in order to make a paste, sprinkle some crunchy sea salt on it after you chop it relatively finely. Then do exactly what you did in the video. The salt acts as an abrasive, puncturing cell walls and both making the garlic easier to process, and releasing more flavor.
George Mason this guy can only drop a steak in water
Actually, Guga does more than sous vide. He's got Guga Foods for his non-sous vide stuff.
Absolutely!
@@flipnshifty He's Brazilian. He knows.
Black garlic is fenomenal. If you like pasta you should try it with a simple talharini with provance herbs, butter and black garlic. Trust me, you wont regret it. It would also pair exquisitelly with that flat iron steak.
Um salve pro Guga! :)
The blacker the berry the sweeter the juice
( ͡° ͜ʖ ͡°)
Hear me out:
Wagyu picanha
Rosemary salt
Black garlic
With some grape tomato salad and half a roasted Lettuce with some creamy topping.
Guga! Why is B almost always the special one switch it up buddy.
Just ordered the heat gun as I’m a travel Registered Nurse and flames are an issue... I’ve learned SOOOOOO much from you Guga, hope to shake your hand one day.
I am a confused. Many videos ago you advised against using fresh garlic when sous vide cooking steak. You said powdered or granulated garlic was better, because fresh tended to give the meat a bitter taste. Now it seems crushed fresh garlic is the way to go?
The difference is, in that video he used roasted garlic. In this one he made it into a garlic paste.
I just ordered some black garlic. My family puts garlic on EVERYTHING! I can't wait to try it.
5:27 that’s when I leave
Amazing video. One of your best yet! I love eating black garlic cloves like it's candy.
Mama looks like he unlocked the last infinity stone
Combine all the “delicious” experiments into one DEEEELIIICIOOOUS BIG EXPERIMENT?
I am unsure if you know what your asking for...... Are you feelin okay? A little carnivorous perhaps?
I made black garlic using a 5 gallon stock pot and a lightbulb sealing the garlic between 2 disposable aluminum pans.
What is the total heat gun sear time?
Black Garlic is fantastic! The specimens you have are gorgeous. I've never found any that don't have any papery bits in the interior. Black Garlic makes the most fantastic viniagrette dressing. Keep experimenting with it!
Do a Ghetto Sous Vide Experiment
Put water in pot and put in oven at right temperature, put meat/bag in..
VS
Normal Sous Vide
VS
Use a fryer but instead of OIL use water... Put meat/bag in there when temperature is right..
VS
Vacuum Sealed Cooler with hot water, put meat/bag in, use thermometer to manually check
Yesssss this sounds awesome
I’m really late to the video, but I just have to say I appreciate this channel SO much more knowing you guys are all tech nerds. Quality steak and computers. You guys are the best.
We need a Ninja reaction channel. Like yesterday my guy
BTW in order to mush the fresh garlic put some medium size grained salt on them when crushing and just "massage" with the knife.
Number B
Whats next?
Letter 2?
You must be new
No, it's Letter 9.
I actually tried black garlic two weeks ago at a farmers market it is very sweet, mild garlic flavor, sticky and tastes of the fermentation and maillard it goes through
Guga all i ask from You is to never dab again
This isn't the first time. He makes good videos but he's a tool.
3041Markov lol i dont think so hes, just doing it to be funny, i dont care im just making a joke
3041Markov How does that make him a tool, dumbass?
3041Markov your a tool wtf
Esse canal é uma universidade. Cada episódio eu aprendo algo novo que nunca tinha ouvido falar! Muito bom pessoal!
Hit that dab like a pro! Lol
Guys I have to say ur upgrading ur video editing skills we all loving it love seeing a non expert at computers becoming one
#blackgarlicmatters
One time I liked every single video on all your accounts and it broke my internet worth it
Once you go Black.... well... you know the rest, lol...
😂😂😂😂😂😂😂😂
You become a single mother?
go get a tan, Jeff... try not to get seared, buddy lol... also, I tried the Black garlic and it's deeeeeeeeeelicious!!
100 Crypto nah... I'm good. I understand jokes.
the sun can be brutal... not to me so much... lol... but ok.
Was looking at the black garlic yesterday at the grocery store. Thanks for the insight😉👍
Damn, black garlic looks scary to eat.
It is surprisingly sweet with a mildly bitter taste at the end. You can actually eat black garlic by itself.
@@JMS1089 You can eat regular garlic by itself as well. It attracts the ladies ;)
Guga's dabbed more than I have 🤣
I love black garlic butter to top steaks with! I only have bought black garlic but I will have to try creating my own.
I can watch these guys all day
dabbing guga killed me lol
Love your Content. Every Video is a Masterpice!
Thanks again for your videos guys! Some of my favourite parts to the week!
Thanks Patrick.
5:03 i love that look. Btw great experiment i really love it!
That was the best application of a dab i've ever seen on youtube
SON UNOS CAPOS. Saludos de Argentina che!! DIIIIIILIYUS
I'm glad I saw your grilling channel before I saw this one. Interesting. I would like to try that black garlic sometime.
Ive always really enjoyed the production of these videos.
You can make black garlic oil or mayu for a simmilar effect without the lengthy process of making black garlic
Black garlic butter is just made for beef. It's possible that you taste the black garlic alone and won't like it but try to make compound butter with it and put it on a steak and you won't be dissapointed. It just elevates that flavour more than anything
You all need to do the ultimate garlic smackdown: Fresh Garlic vs. Black Garlic vs Garlic Powder vs Black Garlic Powder (yes, the last one is a thing)
I roast garlic and it turns into a brown paste that can be easily squeezed from the cloves. -Similar results slowly sauteing peeled cloves. We already know the fresh garlic is not as good.
I've had black garlic on its own, it's surprisingly really sweet, a lot like a prune but with a garlic-like smell.
What psycho left garlic in 140 degree temps for 3 weeks, saw it turn black and thought, “I bet that tastes DEEEELICIOUS now”
Do I smell some Peter mcckinnon influenced? Fantastic cinematography.
Exactly what in my mind! Beside of great cooking skill, the production level of this channel is also fantastic!
Didn't know black garlic existed, but I'm finna try it now.