I made STEAKS using a 19th CENTURY recipe | Guga Foods
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- Опубліковано 9 чер 2024
- I love trying new things and today I am doing this centuries old cooking technique which I have never done. I sounds so good and I hope it is as good as it sounds. Cooking steaks and any type of protein confit has been done for centuries and many different countries and today I test it to see how we like it.
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#Steak #Recipe #Grilling - Розваги
If I hadn’t paid attention I would have still thought the garlic was baked beans.
mystic|Squirrel I also thought they were beans 😂
whitehouse9999 I thought it was soy beans lol
From the '19th century' & the thumbnail, I 100% thought he was using some weird Victorian British recipe where you cook a steak in beans
😂😂 I definitely thought they were cooking a steak in beans.
mystic|Squirrel it’s garlic
Gugas wife: honey, when will dinner be ready?
Guga: *45 days*
Lol
But you said that 45 days ago!
Lmao best comment
😂😂
Copy paste comments... The owner will suit you
Lets try a 19th century recipe!!! Whips out vacuum sealer.
Yes, I'm not quite sure what part of this excellent method was "19th" century.🙄
Nonetheless, there was something to be learnt about making great flavoured cooking oils and cooking superbly tender steak. 😋
Thanks Gustavo. 👍
Mac Cat are you really confused on what part of the video was 19th century? 1 steak was more accurate to the 19th century method, while the other was a more perfected method, and a sous vide on the oil was in the perfected method
@@christiansargent6053 I was completely wrong about the history/use of both confit, which I thought had been used many centuries before the 19th, and sous vide, which I thought required vacuum bagging prior to cooking at low temperature over a long period.
Thanks for calling me out on my comment as I am know more, and hopefully correctly. informed. 👍
😂😂😂😂😂😂😂😂
🤣🤣🤣🤣
“You can literally use any type of oil for this”
*grabs motor oil*
Ahhahaahha🤣 that's what I thought of
Technically confit is a term that means cooked in it's own fat. So if you do beef confit, you should use beef tallow, duck use duck fat, pork use lard.
Yum
@@Chzydawg impressed. Your message got through to me. 7 billion more to go.
That was not what I expected and I’m deadddd
"Why i seasoned my oil, not my steak"
GetScope Gaming “Why I use an over used format, not an original one”
Guga and ragusea collaboration would be amazing
@@TheCasseth ragugasia
Noah Lawson ragusasiusisaisoinsiot
@yo lo guga's brazilian tho
Jesus Christ this guy has so much oil that the US army is looking for him.
Can confirm
Lol very funny 2010 throwback
psst... the virus has oil.
Operation giga freedom
stolen commemt smh
Angel is a lucky dude. Not just does he get to eat all the delicious steaks, with the exception of some experimental steaks. He gets to learn from a true steak connoisseur.
Angel got a cultivated pallet, picked the thyme out immediately!
Thyme is a strong spice not that impressive
@@justinstrong7752 lmao
This channel is steak porn. I cant stop watching it. I literally sit around my house, work, church, my kids school and watch this. There needs to be a Guga Anonymous hotline. Please help its running my entire life.
lol
Theres your help
sous vide everything
White
Don’t worry we got u bro. if u need it here’s the number to a rehab place I went to 420-69-7331
N0PE - so is that the golden age of UA-cam meme hotline?
LinkedIn most wanted jobs:
1. Being a friend of Mr Beast
2. Being a nephew of Mr Guga
Evangelos Diamantis hopy the fat guy doesnt dry cure my meat
Ikr
Haha for real I hear ya
Nephew? Nephew ... thought he was a sugarbaby
@@great-wall-of-nowhere9377 o_o
0:06 when Gordon Ramsay says "Just a touch of olive oil.."
"Then...LITRALLY...just a TOUCH.....ovolivol'
@@gregorsamsa1364 I am absolutely disgusted with how well ovolivol simply rolls off of the tongue... One like for you sir Gregor.
when he pulls out the salt and pepper, you know he about to dispense some serious flavour mountains on the poor food
literally 😭😭😭😭
I would hate to be this guys neighbor, smelling BBQ all the damn time. Having me looking over the fence line like Wilson from The Home Improvement show.
The amount he cooks im sure he shares with neighbours rather than waste any.
@@howey935 lucky neighbors!
@@hempknight4178 id say so. His steaks always look amazing the dude has skills when it comes to dead cow lol.
@@howey935 no doubt. My meat game has totally switched up, because of this dude
Guga's wife: Honey let's make love
Guga: Lezdewetttt
Overused comment
🤣
Guge: I know it doesnt look so good right now but watch this ~Song intensifies~
Hey man that was so funny that I forgot to laugh. Your joke is so original and definitely not taken from another video.
🤣🤣🤣
I think Guga intentionally starves Angel leading up to these videos, the guy can’t even control himself once the plate is in front of him.
I don't think I could stop myself either 😂
Can't blame him, I'd be the same
Bring out The Gimp.
The guy can't even boil an egg. This is heaven to him
Angel is being fed wagyu half the time i would get exited too loll
You know, technically speaking, this was kind of a proof of concept for sous vide as early as the 1800's. The same kind of thermal heat exchange/insulation is going on here, where the viscosity of the oil and fat isn't really pentrating deep into the meat and cooking it inside out like water would (boiling the meat), but the gentle cooking temperature and long cooking time isn't frying it either.. its gradually bringing the meat up to temperature while locking in all the moisture within the meat itself, just like sous vide does today. And just like sous vide, its desirable for the meat cook by the method be finished on a hot grill or flame just before serving.
The difference being that confit is actually imparting flavor to the meat itself, as oil can be fused with flavor if desired, therefore imparting flavor to the meat as it cooks.
But... its not exactly economical to dump an entire 12$-$15 container of oil and fat every time you want to cook a super juicy steak, so sous vide is still probably the superior method 😅
Oil can be reused repeatedly i think
“To add a little bit more flavor , I added some thyme”. I wish I had more of that with my dad 🥛
Too good!
So wholesome
YO,YO,YO! u good? Charish the ones you have so you won't have more regrets. I hope you have a good one
I relate. I wish my father had more flavor too.
@@thealgxrhythm DISCLAIMER: dont eat ur parents kids 😨
who else thought the garlic were beans at the start😂😂
Everyone
LOLOL 👍🏽 got me
Yup
You mean that isn't beans?
Yesss lmaoo
I see a lot of stuff about Angel in these comments so just to throw it out there, the first Guga video I saw with Angel had him just like "Yo! this steak is great!", well now he can analyze what he's eating and then describe it to us, he has some a long way and I have got to tip my hat to Guga for providing this young man with an undercover education and trade that will pay off in the future bc in 10 yrs it won't be Guga videos we're watching it will be Angel videos and we will all be reminiscing about watching him grow up in "Uncle" Guga videos, so Angel, pay attention and keep it up, your deep fry video was great and Guga, kudos man, way to provide for the next generation and pay it forward without being all in his face and forceful about it! You guys are great, keep it up!
Damn, that hit home 👌🏽
Man just wrote an entire essay with textual evidence
I hope they both see rhat
No need for Angel. Very primitive reviews from him. He just agrees
@Ash Jones I disagree, the conversations between Guga and Angel are very interesting and you can see how Guga enjoys making food for him and eating it with him which also makes Guga's commentary much better
Guga: *highly intellectual meat language*
Angel: *"haha meat go brrrrrrr"*
0:44 him: any type of oil
My dumb ass: uses lamp oil
*harpoons whale*
LOL
Me: **uses coconut oil**
Rope, bombs? You want it? I've got it! As long as you've got enough rupies!
Don’t forget the rope and the bombs
Angel don’t be caring what it is, just give him a piece..
Unless it's like, green vegetative matter. Then he's flat gone.....
He such a baby
He don't deserve eating there
All these jealous people 😂
oomor hungry ass😂
Hey Guga, here in the South-West of France duck confit is still the regional specialty.
You basically cook the duck in its own fat. I believe this is one of the most intense and satisfying taste on the planet, you should definitely try it out ! Once it's done you can keep in fat for years at room temperature. You just need to take them out of the jar and put them in a cast iron pan or in the oven until the skin is crispy.
You can also pull it with a fork afterwards and use it as the meat for a hachis parmentier (it's simple yet amazing).
You should check out Maïté version on youtube (she was pretty much the French equivalent of Julia Child, back in the day), she shows how to cut the meat and the whole process. And it's done on a wood fire ! It's in French but cooking is an universal language. ^^
Personally, I just buy it already confit by the owners of a farm near my town hehe.
Yeah, I was just about to say something similar. Guga, try this : Cuisses de canard confit with Pomme de terres à la Sarladaise. Duck confit with Sarladaise potatoes - now, that's a regional thing, the Sarladaise potatoes are basically cooked/confit with geese fat. I just cook up and preserve the duck then sear up the potatoes in the left over fat, then pop them all in the oven for a - quite - a while when I ever have the opprtunity to cook these. If I don't have any geese fat that is.
Right.
Oh duck confit is RIDICULOUS.
One of the best tastes on earth!
Cassoulet is without a doubt my favourite meal of all time the first time I had it I was a kid on holiday visiting family in France it was from a can and it was still delicious.
I'm 37 now and cook it my self at least once a month.
@@ballconei4879 Yeah Cassoulet is LIT haha. Everything from South-West of France is delicious anyway.
You can tell that he's very proud of his nephew when he tells you what is in a steak without knowing. 😊
Gordon ramsey: uses olive oil literally every time he cooks
Guga: wait, that's illegal
No extra virgin isnt the same
@@smhgaming3259 yes
There's a difference between extra virgin olive oil and olive oil
@@clashoclan3371 there's quite a difference, yeah, but the "cooked olive oil" problems are way overblown. It's perfect for medium/medium high heat
@@absoluteunit4581 Exactly...Also, the olive oil that is not 'extra virgin' is derived from the remains of the olives with use of solvents! So, basically, first they extract the extra virgin oil with mechanical means, and then they use solvents to extract more oil from the remains...Don't tell me this second extraction is healthy to fry a streak in...
If y’all like old school recipes go take a look at Townsends, he makes period accurate colonial dishes.
Or ask you grandmother for a cooking book from 1936. I have my edition in near mint condition. 😁
Townsends is awesome
Yea, didn't get how this was a 19th Century recipe?...unless he found some steaks that were aged 2 hundred years old...lol...Townsend is the best for the early era's!
@@Tocomaco the way of cooking it is what I think he meant with that
Yeah his channel is legit. Watched one about making pemmican.
Guga : eats a steak
Guga : “It’s like buuuuuuuuuuuuuter”
Guga : Drinks water
Guga : "not cool guys, not a good experience"
8:25
lol you can see how proud guga is
As soon as Guga Eats his steaks in every video his eyes sparkle as if he wants to cry from perfection.
Angel - "I definitely taste garlic. I can't taste too much of anything else."
LOL makes sense with all that garlic guga used!
Lmfao
!!!
He used like 100 cloves
Garlic is the best but that was like 30+ cloves atleast and that seems overkill
Way to take what he said out of context guys, lol. They said it wasn't a strong flavor
World: *freaking out over the corona virus*
Guga: Today I'll show how to cook steak using a 19th century recipe.
I don't get it, was this supposed to be a joke? Nobody with 1 half IQ will freak out over corona.
@@ThePaeson you're over estimating the world my friend.
@@LeonisYT yeah he did
@@LeonisYT what does over estimate mean? I'm 3 so you can't bully me.
oh god this has been going on for almost 2 years now
When someone says "let's do it"
I immediately rememebr guga
"Extra virgin olive oil isn't for cooking"
Gordon Ramsay: 🤬
y o u d o n u t .
Fun fact: its not for cooking
@@lowbudgetname2745 well it works
and adam ragusea
I think youll find it never got hot enough to change the olive oil flavour, if it was confit first then it probably never got any hotter than 45 - 50 D c ? just a thought LOL
It feels almost wrong for him to say “Just don dew et.”
He just expanding our Guga vocabulary!
its because hes gay
@@DigitalEkho not necessarily, could be his accent. But Ive thought the same thing before and the having of no ladies whatsoever in any of his vids is a lil sus
@@renegade1234576 no he's married. She's been in some of the videos but definitely not much.
@@renegade1234576 he has kids bro
Do a duck confit with duck fat, and you'll understand what french cooking is about :D
@Edward ! YÉS !!!!!!!!!!
French kitchen, Mother of all kitchens
@@Torsdagskvallsmys italian
@@E_Rico both are wack as hell, austrian food all the way
@@3xoticG4m3r i guess different cultures are unique in their own way, but to me french cuisine is too pretentious
You guys are awesome! Great steak, video editing, commentary, and great comments on explaining the taste. Appreciate y’all
More handsome too
I'm not much of a cook but I just love these videos. He has a great personality. I would watch this on TV. Just imagine how much on the go parents could learn from this.
Guga has so much oil the US army is looking for him
edit: lol
🤣🤣😔
I feel like guga needs some democratie
Ned Boase he had tons, you’re clearly blind.
And more than my car!
😂😂😂
I vote on a petition that says this man should have his own restaurant.
Name: Guga’s Steakhouse
Motto: Let’s do it
Landon case I couldn’t agree more
I love it when he says that!!! Lol
“So letz do et”
You would order a steak and wait a month to get it.
Its lets du it
Legit bro
I love the passion and respect you have for this cut of meat, as well as the process of preparing, and cooking. Thank you for sharing this! I'm going to eat a steak now! Cheers!!
Olive oil is the go to oil for cooking in Italy, the only time we switch it out is for frying! For that it's common to use sunflower seed oil.
I’ll be honest. I really thought that cooked garlic was beans!!! 😂😂😂
chris123336 glad it wasn’t just me lol
I thought the whole thing was cooked in a can of pork-n-beans 🙈 lol
Same
I think you can do a nice sauce with those garlics.
i thought first beans and then nuts😂
Guga: Vacuum seal it and get ready for the water bath.
Sees it's "Guga Foods" channel
Me: Wait that's illegal
Same
Guga food and SVE crossover?
Same
Majid Absalan ayo
BRO‼️😳 I THINK GUGA AND SVE ARE ACTUALLY👁️ THE SAME PERSON BRO‼️🙇🏾♂️
THINK ABOUT IT‼️🤯
This is the definition of culinary mastery.
Yes but he did it wrong. That’s not how you cook something confit. It’s done for an extremely long time. He essentially butter basted it with infused oil.
love your channel bro!! Absolutely awesome!
Guga: "add some garlic"
Guga: *kills dracula*
Alessandro Esposito god damn, that was SO much garlic!
8" of snow yesterday, day 10 of self quarantine but at least I get to see Gug and Angel eating expensive steaks.
Wow wtf do live?
North Dakota maybe. That’s how it is here.
@@empress9554 good scientific guess
:0) I’m shmart. Also sick and tired of months of cold. Nice today, but miss summer.
@@empress9554 👍🏿👍🏿👍🏿👍🏿, everyone is
I've used that robust olive oil before. It says it's for salads and marinades but in my experience it works fine for cooking
when you marinade something in oil you cook it also, so it has to be for cooking too
Your experience, and the entire cooking tradition of Mediterranean countries. We MAY use some sunflower seed oil for deep frying, but the general rule is olive oil for everything.
I friggin love you man listening to your voice makes my day some days
1:54 that’s because in warmer liquids you can dissolve more
In cooler liquids you can dissolve less
So if you cool it down a liquid that is saturated, it “can’t hold” the excess dissolved stuff, so it goes out of solution
That makes it look cloudy
but what is it dissolving? t
I don't think that is what is happening in that case. I would say the oil likely gets cloudy at that temperature because it is starting to solidify. Oil gets cloudy when it it starting to solidify.
Olive oil starts to solidify to a margarine-like state at around 40°. If you let it get back to room temperature it goes right back to normal.
It’s called cloud point. Very common issue in the oil industry when you’re dealing with diesels. At certain temperatures, xxx amount of water is in solution and saturated in the oil. When the temperature drops, the solubility of water in oil drops and thus little droplets of water fall out of solution. It looks cloudy bc of those droplets. It almost looks like an emulsion.
No, it's the lipid molecules crsytallizing. Intermolecular forces start binding the molecules into a gel/crystals at low temperature whereas above that temperature the molecules have enough kinetic energy to exist as a liquid. Same thing with other oils like diesel fuel. At a low temperature the paraffin waxes crystallize and the fuel becomes a gel, water comes from condensation which forms an emulsion with the wax but does not come from the fuel itself.
Guga: *uploads a new video*
My brain: "so less duueee"
Amazing ! Will try it for sure ! Great job and great results !
The production quality of this show is just amazing
I mean, Guga is a graphic designer.
UA-cam is probably his main job now and that's probably why the edits are so good
In Spain, in places where extra virgin olive oil is made, it´s used for EVERYTHING.
So maybe in America they put a message on the bottle, but you can do whatever you want if you are careful with high temperatures.
Pedro, at the states price is way too high than here is spain. They can say whatever they want. I use it for everything. AOVE.
@@MrSanbambinoEs cierto, pero al venir de un pueblo aceitero y ver a la gente usar AOVE para todo, suena muy raro el ver un letrerito que ponga que no se puede concinar con él.
Yeah its like 20$ for a liter of good oil
can confirm, i have access to pretty much the most natural olive oil in existance
@@MrkBizz I buy it in boxes of 5 cans with 5 litres each
Dude. Butter, lard, tallow, beef dripping. Come on they're all infinitely better than veg and seed oils.
Do this with ghee.
Extra vergin olive oil Is the top of flavour and it's also healthy. I think that this recipe wouldn't have worked with animal fat
He did put bacon fat in it but yesh, a lot of confit is done with animal fat, herbs and spices
@@shraderX5 He didn't use extra virgin.
@@Draaza ghee probably has a low smoke point
Love your channel.. keep up the good informative work.
long time confit at low heat is amazing. Also the juices that come off the meat like that are just perfect ...
I live for Angel and Guga's interactions
Anyone else watching this because they can't afford to buy steak?
Or can't find a steak
Edward there’s no way you can’t afford a steak bud, I seen that Pc build on your channel bud
Johe maybe he could have used the money instead of a pc?
Johe yeah your correct, stuff is going down from the corona cona Now too
Does anyone know how long this is supposed to go on for my uncle says every man has to get fucked by his uncle for at least 2 years
Guga, you are one of my favorite chefs. I love watching your videos. You're easily up there in my opinion with Marco Pierre White and Heston Blumenthal. Keep it up!
These video edits/quality is top notch! 👍. It’s 3am and now I want a freakin steak
Please do steak flavored compound butter on top of a steak or do lobster flavored compound butter on top of a steak .🥩 Also love your content and it makes me happy every time I your notification on top of my screen 😊
Wait.... That's illegal!
Only on Sous Vide Everything.
But hey, he did do Sous Vide on this vid so it might be up next soon
Only on Sous Vide Everything.
But hey, he did do Sous Vide on this vid so it might be up next soon
I love cooking with olive oil. It’s the perfect oil. It might have a low smoke point but it’s flavor is 10/10
I cook my eggs every morning with extra virgin olive oil. Always comes out great
olive oil is better for you anyway, everything else is toxic industrial sludge
And smoke point doesn't even matter
“Extra Virgin olive oil not for cooking.”
Me, who’s used it for frying and cooking before: •_•
Edit: thanks for all the useful information about evoo
I try to always add it to Sunflower and vegetable oil to help reduce cholesterol absorption when deep frying food. It's much better this way and can be cooked past 180c. If eating spring rolls or other deep fried food you don't get that horrible bloated feeling after consumption.
@Wayne Martin Ah, that seems good. Thanks for the advice!
For sautee cooking and general low heat cooking EVO Olive oil Is good, here in Italy we use it to cook everything beside deep frying
Me cuz my family won’t buy a new one cuz it’s expensive ;(
literally me😂😂
Your channel is so insightful, I appreciate your empiricism.
The way he drops his voice at the end of every sentence. Lol
Honestly drives me mad
Thats how brazillians speak in portuguese so probably is just his accent
He's got a few verbal ticks that are very annoying. lol. but i sure wouldn't mind eating what he cooks up.
It's the opposite of chef John
Fupannosaurus Texmex I THOUGHT I WAS THE ONLY ONE
Next video: I’ve found beef that has been dry aging since 1820?😂😂
Chalk
Grave robber lol.
Your mom's whatchamacallit, am I right?
This looks amazing... mouth is literally watering as I type....
"Olive oil is not for cooking "
Spaniards: Dafq u talking about fam? Lmao
Extra Virgin Olive Oil is not for cooking. I feel like you need to watch that portion of the video again.
@@CHARLIExBRAVO as somebody who has been born and raised in Spain and lived here for more than 20 years, specially in Andalucia (the region where we grow the olives for olive oil) Extra Virgin Olive Oil can be used for cooking. You can watch famous Chefs like Marcos Pierre, Gordon Ramsey, Giada and many others use Extra Virgin Olive Oil to cook.
Aove "extra virgin olive OIL" is The BEST OIL, is science. GO TO PUBMED. Spanish olive oil please, we are not talking about the standard italian oil...
Jajajsj estos americanos no saben de aceite
"Step one: Separate the bacon from the bacon fat.
Step two: add the bacon to the bacon fat"
Why do that?
To make it more bacon
It’s like the chocolate bar illusion. You broke the bacon in two, put it back together a different way, and now you have more bacon than you started with. Kwik maffs.
Oil’s still hot, you don’t wanna overcook the bacon so you separate it
to get the burned part out
I love how when Guga is narrating, you can hear him smile in his voice.
I have a small tub of thc garlic butter and thc infused bacon grease guga and these videos help me make with making my dinners in ways I never thought of
This has literally changed how we cook. Thank you 🍽
Nobody: ...
Guga:”So lets dew ehh”
Somebody tell Guga that he put too much salt on this guy 😂😂
Confit more typically means cooking something in it's own fat. This was a perfect opportunity to introduce tallow.
Missed opportunity, but appetizing as all heck. Maybe a follow up segment.
Also typically confit is used for tougher meats, longer cook time allows for the flavors to deepen
I just realized I wasn’t subscribed yet. Love your vids!!!
I enjoy your wonderful cooking methodology. Tasty! Well done. Cooked rare.
I guess you could cook quite a few steaks in the same oil, seemed like a bit much at first for just two. Pressure cooker experiments next perhaps ? see how it tenderizes and so on
Damn angel is so used to eating like this he doesn’t appreciate it as much
He became better at criticizing and is giving a -more or less- valuable opinion now
New to channel, love it. They way you say "so let's do it " is I onic. It should be dubbed for animations etc. Love this channel. So inspiring, thank you.😁
Angel has the best gig ever. His uncle does all the work then he shows up and tastes everything 😙👌🏽.... 😂
Anyone else love the way he says "Let's do it"?
Every time you say “let’s do it” I immediately think of nacho libre
Not gonna lie, guga videos are amazing, i cant stop watching it
I will be trying this method. Looks amazing and I just bought the same wireless thermometer so I can't wait to use it.
I understood angel when he said ,
-"It's there but it's not like umph🤛🏽 . It's more like hmm 💁🏽♂️ ."
Staff: How much oil would you like
Guga: Ok
Looks amazing!
Dude, your videos always make me hungry lol
"How much oil do you need guga?"
"Yes, so lezdoo Ã"
The steak looks so juicy
6:54
>Guga cooking with olive oil for the first time
>instantly turns Italian
This video was so informative!
0:42 - You can literally use any type of oil for this.
.. Well, baby oil it is.
Lol
Imma use some petrol
how hard will I need to squeeze the baby in order to extract the oil?
ShadowGT91 Underrated comment, I yelled xD
@@pedroduarte2741 That's a good question lol
I love that these guys don't let vegetables interrupt their carnivore carnival every episode.
I love the way this is a family show.
Sorry I missed it the first time and went back and found it. I'm gonna do it soon! Thanks!
Well I must have missed something, you explained about the oils, how you flavored them and about dry brining. You showed the steaks cooking but never explained at what temp the oil was in which you cooked the steaks, how long you cooked them in the oil or what temp you pull them out of the oil to grill them. So although you talked about the old way of cooking the steaks you never told us how to cook them!
I agree, he completely skipped the whole process. He essentially infused the oil, which could also easily be done in a sauce pan and baked at 375F for 5-6 hrs. I've done quite a bit of confitting at the fine dining level (duck/chicken thighs/pork chops/baby fingerlings/tomatoes/casoulet/etc) and he completely skipped confitting the protein. It doesn't look like he actually "confit"'d it. I would've expected it to have been completely well done and instead it was Rare? And I thought the idea of grilling after words was interesting, but, it appeared like a standard grilled Rare steak? He could have basted it in the sauté pan like you would with butter or ghee and then put some grill marks after and achieved the presented product I think? That's not quite text book confitting. I was more interested in the vintage recipe, but, interesting video nonetheless. I really like this guys aging videos, though and like how they are shot
Have you seen any other one out of his tons of videos ? Lol
I hear ya, I went back a few times to double check. No recipe or cooking instructions in video description either. Love the concept and the hosts but this vid missed the mark a bit.
Temps were on the screen F and C
Nick Choma the channel is not for recipes
So how long were they cooked in the oil and at what temp? Also, how long on the bbq?
its pretty self explanatory, u could easily google it and learn from there, and the oil part, is pretty basic its like basting
@@ahmadbitar3819 thanks, I did that already and it was well worth the effort. Have you tried it?
Sous vide plugged in and ready to go for the 19th century recipe
Good, italian Extra Virgin Olive oil has been used for cooking since it's inception to this day, it's the main cooking fat we use.
You can absolutely use it for high heat applications.