Hi guys, I'm trying this recipe tonight, thanks! Just a little tip of my own, to add some extra depth to your pea puree, simmer them along with the shallots in chicken stock before blitzing them - makes all the difference.
What a great recipe, thanks for the video! I love the passion you have for cooking and sharing the results with your friends and family, which is the true joy of food!
I have been watching your.. you tube for a while then subscribed I don't know you personally but to describe your channel 1 entertaining, 2 informative, 3 different ,4 non offensive and more important educational...Why have thumbs down. Who are these people?..shame ,shame, shame on them. Keep doing your thing bro...Can you do a Puerto Rican version of pork shoulder called Penil.
GUGA! I want you to try an experiment where the only season you use on a steak before searing is salt, then add the garlic and pepper after the sear. I started doing this because the torch burns the pepper and garlic powder.
As I scroll down I always got curious by this. I thought this showed that guga is a 3 star Michelin chef. Still awesome! I think guga is a 5 star Michelin! Hello, from guga foods I'm here now. Imma watch every video and like it all for a request. PLEASE make SISIG using beef then one use bone marrow the other use japanese mayo. Please make it at guga foods! Thank you so much! (37th comment on SVE)
Sous Vide method mashed potatoes is almost like doing baked mashed potatoes, where you bake your potatoes fully in the oven, then remove them and mash them with the other ingredients while piping hot. Full potato flavor as well. Skin on optional for extra flavor, texture, and nutrition.
Guga, ma' man, you are straight up a meat guru ! The dishes you create and the way your experiments go should get you a place in the culinary hall of fame !
If you want to make that pea purée even more special, Id suggest throwing a little bit of fresh mint in when you blitz it up, pea and mint go really, really well together especially like that.
Yall should do an "about us video." I enjoy when I know who all my favorite chefs are, where they are from, their favorite foods, stuff they like to do! Let us know
its really good if you add some lemon zest and lemon juice in to the peas guga! it would lighten up the dish more!! and you can get some black garlic inside the mash potatoes and some smokey sauce to top it up! that would be Michelin quality
Lay sesame leaf down on the platter and put the pea puree, whipped potatoes, and meat on top of the leaf. Then you can move a serving to the plate and keep the composition. Entende?
You should do a video of various ways you can use the "liquid gold" leftover from the sous vide process. Sauces, glazes, butters... all the things you can do with the juices from the meat.
A couple of questions: doesn't freezing a "cooked all the way through" meal and then reheating it, diminish the flavour? Does it depend on how long you freeze it?
Guga, how do you make the breading for the Rib Balls? Your stuff is amazing; I did the eye of round the other night and it was so good it would have made a rabbit slap a bear. Yumbone brother. Please help, want to make this soon. Keep Cooking!!!
Awesome videos. Just found this channel but have watch lots from Guga. As I was watching this video was thinking how smoking it some would amp up the flavour! You mentioned it tho would love to see it!
Yum... I am making this for my family thank you, I think they will be very impressed. I want to come to Florida from Australia and have you be my teacher
Really enjoy this video -- but have a question -- can you make bone broth sous vide? The bones that came out of your short ribs would be perfect for that!!
7:00 "you can feel every thingle sing" XD
I love you Guga
Hahahahhaaha
🤣🤣🤣
Lol that's funny
I was about to comment this.
😂 ahaha omg
Guga: Hows the salmon?
Maomau: Its really beefy, yuuuci, tender
very flavorfool
Salmon....!? 🤣
Im dying
HAHAAHAHAAHAH!
it's really beefy, juicy, tender everytime
Still missing the office
Are they renovating the office or something?
No more deeeelicious
they had a fight or something?
@@MKB2305 I hope not
Yup, love the office.
Guga no way that is 3 Michelin stars!! You can actually make someone full with that meal!🤣🤙🏼
🤣😂🤣😂🤣😂🤣 I just died right now
Cage Edwards exactly. Was just about to say that in a michelin star restaurant, one of them is a starter, main and desert combined.
I promise you, when they serve you 11 dish in 3 Michelin Stars, you're full at the end :p
Sous Vide Everything please do deep fried filet with a steak purée
Found the person who's never been to a 3 star Michelin restaurant. How was your Taco Bell today?
Hi guys, I'm trying this recipe tonight, thanks! Just a little tip of my own, to add some extra depth to your pea puree, simmer them along with the shallots in chicken stock before blitzing them - makes all the difference.
You have no idea how much I appreciate a youtuber that doesn’t make his T-shirts 35 bucks, Guga always MVP!!!
When you pulled that short rib apart. I would have not been strong enough to continue with the recipe. I would have just eaten it right there.
🤣same
Why I season my tongue, not my oops wrong channel
Cutting board : *Confused Screaming*
FN Edits Adam LMAO
LMFAO
Thats the comment of the month😁
I know exactly what you’re talking about 😂😂😂😂😂😂
Absolutely amazing dish brother! Big money right there! Cheers!
'Every fingle sing'
- Guga overwhelmed by short ribs, 2019
That’s awesome. My wife and I are going to prepare this for Thanksgiving this year. Great video guys.
This looks good, but I’m having trouble getting over the lack of sear music.
4get michelin star, Guga you need to start the "picanha star scale"
You are too kind Michael... Thank you.
@@SousVideEverything i have a great idea for a future episode if you want to dm me
What a great recipe, thanks for the video! I love the passion you have for cooking and sharing the results with your friends and family, which is the true joy of food!
Congrats! Past 750k subscribers. Y'all deserve it!
Easily one of my favorite channels. Love you guys.
Burger patties made like that would we a great idea to try
Those are called sliders
Hey if you know where to get short rib sliders from, lmk
Think he meant deep fried with a breaded coating on the outside
I have been watching your.. you tube for a while then subscribed I don't know you personally but to describe your channel 1 entertaining, 2 informative, 3 different ,4 non offensive and more important educational...Why have thumbs down. Who are these people?..shame ,shame, shame on them. Keep doing your thing bro...Can you do a Puerto Rican version of pork shoulder called Penil.
"You can see every fingle sing''
He's so exited he can't speak normally, gotta love Guga 😆
7:03 .. "every thingle sing" you make looks delicious. hehe
Dizz Lexic 😂
🤣🤣🤣
@@SousVideEverything when the food is so good you become dyslexic 😂😂
@@dukethestonecutta this comment 😂😂😂😂
Guga, make some jerky out of different cuts of beef including some wagyu, please.
For Jerky you want a very lean puece of beef which is why wagyu wouldnt be suitable
For jerky you need to use a lean piece of beef which is why wagyu wouldnt be suitable
Jerky is coming... stay tune.
Jerky Sounds good 🤤
@@SousVideEverything I am so excite.
I love how you can tell Guga is still studying the English language, his vocabulary is advancing every video
Love the channel! You got me on that sous vide train got a roast going right now still 10 hours left lol. Thanks for the inspiration and tips!
Thanks Rory. I appreciate that.
GUGA! I want you to try an experiment where the only season you use on a steak before searing is salt, then add the garlic and pepper after the sear. I started doing this because the torch burns the pepper and garlic powder.
I've done it. check out seasoning experiment.
cold pureed peas with garlic, salt and pepper and extra virgin olive oil is a fantastic dip one of my all-time favorite snacks
Man, these recipes are getting next level. Looks great Guga!
Run tube pureè through a siv it becomes way smoother than you expect that way
Well, this is what I am doing for Christmas dinner. Looks amazing
As I scroll down I always got curious by this. I thought this showed that guga is a 3 star Michelin chef. Still awesome! I think guga is a 5 star Michelin!
Hello, from guga foods I'm here now.
Imma watch every video and like it all for a request. PLEASE make SISIG using beef then one use bone marrow the other use japanese mayo. Please make it at guga foods! Thank you so much! (37th comment on SVE)
"Every thingle sing" lol You know the food is good when you cannot speak. GOOD as always Guga!
What did you use for the breading? Looks like you added some seasoning.
did you find answer ?
I have made this twice now, it is phenomenal. Keep up the great work!
This looks so good! What is the breading?
May I ask.... What did you use for the breading?
NICE!!! Been thinking about short ribs for the last several days!!! Always coming through. Too bad st work hahaha
Awesome job man that looks good and actually fairly easy to make
Sous Vide method mashed potatoes is almost like doing baked mashed potatoes, where you bake your potatoes fully in the oven, then remove them and mash them with the other ingredients while piping hot.
Full potato flavor as well. Skin on optional for extra flavor, texture, and nutrition.
Thanks for your creativity! You are just awesome!!!!!!
my goodness Guga, your kitchen stuff became very professional. You deserve all success!
Guga, you have opened my eyes to the world of sous vide cooking! Question: What did you use for the outside? Regular breading? Panko? Subbed for life!
Guga you are so incredibly creative. You have taught me so much about cooking.
This really looks so delicious! 😋
Guga, ma' man, you are straight up a meat guru !
The dishes you create and the way your experiments go should get you a place in the culinary hall of fame !
love the diferent way to deep fry good job
If you want to make that pea purée even more special, Id suggest throwing a little bit of fresh mint in when you blitz it up, pea and mint go really, really well together especially like that.
Yall should do an "about us video." I enjoy when I know who all my favorite chefs are, where they are from, their favorite foods, stuff they like to do! Let us know
7:02
When the food is so good your brain Shuts off
Also, do you have a preference for what oil you use when you shallow fry? Thanks.
What's in the breading mix?
Love you Guga. I watch them all Buddy, and try a bunch. You were made for this.
its really good if you add some lemon zest and lemon juice in to the peas guga! it would lighten up the dish more!! and you can get some black garlic inside the mash potatoes and some smokey sauce to top it up! that would be Michelin quality
Lay sesame leaf down on the platter and put the pea puree, whipped potatoes, and meat on top of the leaf. Then you can move a serving to the plate and keep the composition. Entende?
You should do a video of various ways you can use the "liquid gold" leftover from the sous vide process. Sauces, glazes, butters... all the things you can do with the juices from the meat.
Yes!
Sous Vide Everything Maybe that could be one of your BASICS episodes
Amazing as always! I wish I could try it, man! Você é o cara!
7:03 - „Every thingle sing“ 😂👍🏻
Can’t wait to try this! Thank you Guga
7:03 "you can feel every thingle sing"
Guga 2019
the best part of this was "every thingle sing" ...man i love you
" You can feel every thingle sing together " - Guga 2k19
pls. make a what's better binder worcestershire sauce or musturd and what is the most tastiest
A couple of questions: doesn't freezing a "cooked all the way through" meal and then reheating it, diminish the flavour? Does it depend on how long you freeze it?
Man you have come a long way since I first started watching you.. Cheers!
It's really cool you're still coming up with new material, most channels would have stopped after the basic steaks lol
pea puree in england is called mushy peas and we have it with our fish and chips
What machine was that at 2:49? That me made the potatoes in. I tried looking for in the description but was unsuccessful.
What if you patted dry a steak with a super absorbent towel like the shamwow. Would you get a better sear?.
In theory yes, the dryer the better the crust should be.
Sous Vide Everything RLOL.. of _course_ you’re going to have to do *The Shamwow Experiment*
"Act now Guga cause we don't got all day..."
You definitely should make another video with the short ribs being smoked prior. I’d love to get your take on this dish.
"You can feel every thingle sing together" ~ Guga, 7:03
Why doesn’t Guga have his own tv show? Everyone would watch that 😂
Tv shows are outdated. His youtube channel is his tv show.
who does watch TV nowadays?
Like a Netflix show I meant, I agree with network tv being outdated now though
@@jamesgarrod214 youtube is the best because it's on demand and free
Guga. You used the VESTA vertical vac to seal the potatoes. How does it compare to the Vacmaster ?
In Australia we eat all our short rib pies with peas and mash potatoes. This is traditional.
Guga! Please make a sous vide turkey in spirit of the holiday thanksgiving coming up!
Does this work with some chuck as well?
Guga, how do you make the breading for the Rib Balls? Your stuff is amazing; I did the eye of round the other night and it was so good it would have made a rabbit slap a bear. Yumbone brother. Please help, want to make this soon. Keep Cooking!!!
My favorite channel thank you !
Guga, Great job as always. For some reason you missed listing the Vesta. What is that thing? It’s not on your Amazon site!
What is the breading mix you use to coat it? I don’t see that listed anywhere. Thanks!
Can you do a video comparing sous vide to a slow cooker (crock pot)?
I really love y'all's videos!
Thank you Joshua!
@@SousVideEverything sous vide a Turducken!
Awesome videos. Just found this channel but have watch lots from Guga. As I was watching this video was thinking how smoking it some would amp up the flavour! You mentioned it tho would love to see it!
Maybe next round take those bag liquids and make a gravy for a topping. Looks great man.
I didn't even know you were gonna discuss timing, ovens, photo shoots, etc. Now I'm really curious.
Holy molly that looks good! I'm gonna try to make this with a ghetto sous vide and post results
Can you make a short rib Wellington? Instead of filet use short ribs basically. Keep up the great vids!
Maomau sounds like a nickname for a cute cat. Which is fitting because Maomau is so laid back lol.
Special idea 💡 Good job Guga
👏😎🇮🇹
Looks amazing!! I want to see that knife collection!
7:04 “every thingle sing” LMAO
Guga you rock... I so got to get a sous-vide thanks!!
Try the purée with browned butter instead of the olive oil
Soo good you said every tingle sing. 👌👌👌
I think that once you start adding "freeze your meat to contain its shape for processing" to your repertoire, you're up there in the culinary world.
Maomau is blazed!😂😂
what was the breading?
Very nice! Thanks for sharing 🤘
Guga’s reactions when the food hits his tongue is so pure
Yum... I am making this for my family thank you, I think they will be very impressed. I want to come to Florida from Australia and have you be my teacher
Do it, its can be done ahead of time and its very tasty.
Really enjoy this video -- but have a question -- can you make bone broth sous vide? The bones that came out of your short ribs would be perfect for that!!
great job guga !
What did you use as breading? The recipe as promised is not in the video description ...