I used a Meat TENDERIZER on $1 Steaks and this happened!
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- Опубліковано 3 чер 2024
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Today I put this cheap meat tenderizer to the test on the cheapest steak in the world. Aka $1 steaks. Now I also tested other things on this video to find out the best way to tenderize steaks and the results are in and this is what happened!
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#Steak #Experiment #Cooking - Розваги
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Ok
Ok
Do an experiment with wagyu eye round
My family uses the seasoned yellow version without msg in it because of my brother and we add garlic powder to it also
papaya does a better job than pineapple
Used this at a restaurant I worked at, you have to use a lot more than what you used because of the thickness of the steak. The powder is all natural and derived from pineapple enzymes. I used it to marinate beef cubes for kebabs, I would create a oil/garlic/oregano/paprika/lemon based marinate and use this with msg and leave it overnight to tenderize, then grill it the next day, it tasted awesome.
didn’t ask
@@H0BG0BLINz oh ur cool
@@jeremyaldana8594 thanks jezza
That sounds like it's worth an experiment to me. I bet the marinade would counter any off flavors and the msg make up the difference as well. Hopefully we can see more done with this stuff in the future.
I think Guga must need to re-do this experiment and let's see the result
Directions: "cook immediately"
Guga: "I'm gonna let this rest in the refrigerator for an hour"
TBF, it don't make sense to cook immediately, how does immediately tenderize anything?
@steff stamand I don't know if that thought holds. Trying things unconventionally is what guga does best
@@chucklesdeclown8819 Stabbing anything with a fork will immediately tenderize it.
I felt the same. Like doesn't that defeat the whole purpose lol
@steff stamand what?
I'm surprised there was no "forked only" steak, to see if it was really the meat tenderizer or just the forking that made it tender.
I'm 1:45 in and I noticed that flaw right away. Especially since I saw 2 steaks go in the pineapple dip. One could've been forked only
1:20
Agree. This is not much of an experiment without the fork tenderizing.
There is no "pineapple+forked" either.
I was hoping for that one :/
Just wanted to say that I've been using your techniques to up my steak game - dry brining in the fridge especially. Everyone I serve them to says they're the best steaks they've ever had.
Same here with the dry brine thing, also letting ur steak come to room temperature and only using salt pepper and garlic powder
Ghetto souis vide is a good choice if you don't wanna buy a real one. Fill up a pot a water, bring the temperature to 135 and submerge your steak in a zip lock bag, make sure all the air is out of the bag and seal is. You'll have to watch it more to make sure it maintains a steady temperature but, the steaks come out amazing! I'll usually do it for a couple of hours.
The dry brine is where it's at for me, along with the the salt, pepper, garlic powder. I make a lot of chuck eye steaks and boneless chuck short ribs.
@@danapatten3121 whats dry brine? Is that when you salt the steak a day before cooking
@@steven11359 use a dutch oven in the oven and your temps would be more consistent. More thermal mass and the oven is already trying to maintain a constant temp. However... At that point you might as well just reverse sear the steak in the oven. Works very similar to sous vide, but isn't as forgiving with time and is faster.
hi guga, can you dry age a steak in shrimp paste? I'm going to keep commenting this on every video until you do. now I know this comment doesn't have a lot of likes right now, but watch this!
Cmon guys lets get this comment up. It wil be gross but amazing content
You had me with the end of the comment 😂
Tomato
you have the most likes lol
@@Vyzion2020 it might actually be a umami bomb
My mom used this all time. “EXCEPT” She mixes “SALT” and other seasonings with it lol 🤣
And how it did turn out?
Moms cooking is always the best
@@Iamlefreeko hope everyone's momma is great and healthy
That's an absolutely. "CRAZY" Sentence that "YOU'VE" put together rofl
"HA" "HA" ha ha
The part where he says "I'm already tenderizing the meat by puncturing it" reminded me of this thing I heard of a long time ago. I'm pretty sure it was a hypothetical thing as an example of some logical fallacy or something, I don't remember, but it was a diet pill that advertised as requiring a 9 mile run in order to activate its magical weight loss abilities.
Thank you for making this video... I can't tell you the number of times I've wondered about this product and IF I should try it.. You've set the record straight my friend... I love your videos as they are ALWAYS fun and informative! I really like how you incorporate family into it as well.. as FAMILY IS EVERYTHING! You are truly blessed!!! Please keep up the good fight!!!!
Every time I watch your latest experiment, I end up craving steak and making it for dinner. I actually make decent steaks now (consistently) thanks to you, Guga.
Lol My father was an amazing cook he had bought that back in the early 80's and he was like it tasted off so it sat in the cupboard for a long time! Those Potatoes looked fantastic! I love my Breville Smart Oven! :p
you MUST TENDERIZE IT with PINEAPPLES AND THEN FREEZE SO THAT WHEN GRILLING A CRUST CAN DEVELOP WITHOUT FRYING IT THROUGH.
Do it, Dooo ieeeet, Guga!
I’m interested to see how well this works
Big brain move
Have you tried this before?
@@Vandel212 nope :(
Is it just me, or has Guga’s editing got much better in the last few months? Amazing video as always!
I believe he has someone else editing his vids now
Tenderize Angel pls
Bro wtf
I smile every time I'm having a bad day and watch you guys. You are making my life better. Keep up the good work Guga! YOU DA MAN!
Dear Guga, thank you for all the content and hard work you put into both your channels. I've been binge watching both and have learned so much. I do have a off topic question though. I've seen a few of your videos that show you deep frying in your cast iron pan. Do you have a link to that silicone clip you use on the side to hold your temp probe? Please keep up the amazing content you provide.
Very helpful demo
AND
VERY ENTERTAINING
What I've found with that tenderizer is to wash it off and then season as you would... works better and a much better taste. I found this out experimenting myself. You should try washing it off when done and reseasoning it, angel will enjoy.
Steve,
Thank you, I was wondering if it would be okay to rinse off.
This is an awesome video as always, but I think it would have been better to add a fork poke only steak with no tenderizer to see how that stacks up!
I always braised cheap steaks like that, basically a mini pot roast shaped like a steak. Works really well to get it tender and especially with the right veggies braised alongside you've got one pan for a whole dinner.
i use this stuff religiously for london broil but yeah, you really do have to leave it a long while and add salt. and you have to heap it on if your meat is more than a centimeter thick
Awesome video !! would be cool if you had another control of steak without tenderiser but poke with the fork
Loved the video Guga! I would have liked to see one of the steaks tenderized with a fork without anything sprinkled on it. Wondering???
That has been done in a video where hè uses a lot of tenderizing tools
Search guga fruits VS machine
I will NEVER get tired of watching Guga eat steaks. Such vicarious joy!
The semi slow motion close ups on the meat + the timing with the music....
You guys have improved yet again!!!
As always, great video, EXCELLENT test.
You know if your a guga fan when you immediately click on a new video
Next: "I use a freight train to tenderize eye of round" 😂
Love your videos dude, keep em comin!
You guys are an inspiration. You guys got me cooking steak and because of you guys I have impressed everyone. Thank you 🙏
How do you cook it?
I have been watching your videos and it has helped me make better steaks that everyone loves and I want to thank you for that.
I have a question that you may even be a good experiment. Have you ever soaked a steak in garlic juice? Yes I mean pureeing garlic cloves and removing the juices, then soaking the steak in it. Since Onions have a similar chemistry, possibly doing the same with onions.
Thank you for this video. Great content as always. What do you think about aging steak in wax. Perhaps you can dip a steak in molten parrafin wax and let it solidify, it should cover the meat with a nice air-tight coat for age drying.
I thought for dry aging you want the water to escape? So wouldn't airtight like keep the water in?
@@MrClean-ep7uc good thinking mr. clean
It would not "age" but rather preserve.
@@redosoland9063 If the wax cracks in the fridge, then it will dry age. If not, it will only preserve it.
The biggest downside in tenderizing meat is losing maillard reaction, right?
Why don’t you inject the meat with a tenderizing solution? This way you might not affect the surface and still get a maillard reaction. But you may end up with some flavor if the tenderizer has any
You dont want the steak to taste like Pineapple or any other tenderizer so injecting it would be kind of dumb as you cant rinse it off.
And you clearly get a Millard reaction since the meat did brown, it just didn't get a nice hard crust the same way as a regular one would. You could get it just as crispy if you do a good job in drying of the steak before searing. Just 1 extra paper towel than usual should do the trick to dry it off for a good sear.
Millard reaction simply means that its browning which happens when the temperature goes to or above 175C or 350F.
Injecting anything into the steak would ruin the flavor of a steak no matter what you use. A steak should taste like a cow not a fruit, hense why you always rinse it of to get rid of most and hopefully even all flavors the tenderizer would have.
YES! Been hoping for a injected pineapple steak for a year.
thanks again for sponsorblock! :) making these videos so much more enjoyable
Great video, Guga!
Just wondering if when using the pineapple sauce, if you tried diluting it with water 50/50, or 75% water and shortening the marinate/tenderizing time to 30 and/or 15 minutes. Also, try fork tenderizing before the marinate period, so it would get to the center quicker.
I wonder if a UA-camr known for chemistry would be a cool crossover. They might have ideas for tenderizing a steak.
@nilered
Guga,can you tenderaize the staik in pineaple and then dry age it for a week so you can have a nice krust?
Guga your boys are all so precious. They must be protected at all costs. Keep feeding them well.
Hey guga I always enjoy the food videos but I was also wondering what are essential cooking utensils you would recommend every home cook should have.
Guga, eu gosto bastante do Leo nos vídeos pq ele sempre descreve muito bem as comidas. Dito isso, eu gostaria de ver o Leo experimentando a pizza favorita do Brasil, a Rainha de Todas as Pizzas! A pizza de Frango com Catupiry!
Eu nunca pude ver ninguém que sabe falar de comida experimentando ela pela primeira vez e acho que daria um ótimo vídeo.
Brazil pizza? Oh god
Guga, i assume the eye round tastes amazing because the thighs have a lot of bloodflow, which is the same reason why the denver steak tastes amazing.
Yep in general the more work a muscle does the more flavour it will have less work equals less flavour but more tenderness
I friggin love angel. These two are the perfect combo
7:35 Angel beers before eating is my way to have a good time.
My parents used that for all our steaks as I was a kid. Forks and tenderizer. I couldn’t believe how much better a good steak was when I grew older.
Watching this reminded me of my two worst experiences with beef.
The first, and most recent is my mom cooking a steak. I have been the one cooking, and so I cook the steak to about a medium. It’s so delicious and tender. But my mom cooked it to well done! The way she likes it. It completely ruined the dinner to me.
The other time is when we got some meat cut up for fajitas. I thought it was great that we could just ask for it to be cut and not have their own pre-made fajitas.
Then when I cook it, I realize something. They cut it the wrong way! They cut with the grain instead of against it. Making it much harder to eat.
I just want to have some quality steaks.
I want to truly thank you for this demo 🙏 Video ❤
Man u make some amazing videos...both content and Quality..Thank u..and this coming from a Chef
Hey Guga, in India, we use Papaya to tenderize the meat....same process as pineapple but without any additional funky taste.
Interesting
Referenced his attempt at that in this video
@@ventmg its literally in the first 20 seconds of the video
Yeah use raw papaya and don't peel it. Use the whole thing with the peel. We use the same to make gelawati kebab. Basically makes beef mince to melt in your mouth
why not dry brine the pineapple steak, so that the moisture will gets drawn out. That way you can have a better crust for it.
This is interesting. Let's try Guga!
Loved the editing this video, guga!
These videos are the ones where the real good stuff is learning guga’s recipes for sides
Can you tenderize meat with distilled water? The osmotic shock should have that effect.
Sparkling water works.
@@feiryfella Yes, but I think he already tried that. I'm not sure that it's the osmotic shock with the sparkling water, though. Do you have any insight?
@@AtypicalADultHooD Guga did a video on it.
I cooked eye round in cheese... it came out as the most tender steak i've ever had.
In cheese?
Thank you for your experiments, saving us from trying them. Also, very educational.
Side dish looks amazing and will be added to cookbook. Thank you.
Hey Guga, I would love if you did a tutorial on how to cook thin steaks. I have such a hard time getting a good sear and cooking them medium rare also!
I wonder instead of letting the steak rest in the pineapple for an hour, reducing it to 30-40 minutes would this help at all with the after taste?
And what happens if you followed the directions, but added salt would this take away from it being tender?
There has to be an balance which works to compliment both, that wouldn't take away from the tenderizing process while making it more edible.
The tenderizer itself contains salt. To add more might over salt.
@@babsbylow6869 that was the point of me saying there has to be a balance, cause obviously its not enough salt to make the steak edible..
They clearly said it needs salt!
He's done this before. For a good steak I believe it was recommended to only leave it in the pineapple for 30 minutes, 45 minutes tops otherwise the steak will fall apart on the grill.
Guga's side dish is always amazing 🥳🥳🥳🥳
Bro, your meat tips are a game changer … Mouthwatering perfection!! 🤤👍✨
My favorite part of guga videos is going from learning about steak to learning about the newest freemium game all in 1 video!
Aye Guga, I use that same tenderizer on my NY Strips and Ribeyes, but i leave it over night, accept i dont pierce it with a fork. It works perfectly, and it doesnt add any taste whatsoever.
Do you add salt?
Why in the world would you put that on a strip or ribeye?! 🤦🏻
@@michaelp.nguyen7872 maybe he bought a Select grade steak or a Choice from a super market they are way tougher then a Choice from a butcher shop
@@michaelp.nguyen7872 i eat my steaks M-R, but the rest of the family r scared of anything pink, so i need to make it as tender as possible. Remember, everyone doesnt like things the same way.
@@bensoncheung2801 only right before i cook it. If u leave the salt on it 24 hrs, it will be waaay too salty. Also, some people wonder why use tenderizer on a good steak. well, everyone doesnt like rare steaks, and if you need to cook well done, then you need to make it as tender as possible
Good experiment. I tried it with pineapple when you did that experiment back when and it is great.
If you wanted to compare piercing on the tenderizing mixture, you should have included a cut with only piercing as well. This will make it clearer if piercing is only to allow better penetration or if it is responsible for most of the tenderness.
Guga! You should do the ultimate tenderness steak, a wagyu filet mignon, dry aged and tenderized with the pineapple. That would be very interesting to see :)
oh he has already did overkill tenderness in the Pinneapple experiment, is not really worth it as it just shreds the steak making it harder to cook
but yeah he has done Dry Aged Wagyu as well
Have you ever tried to dry age in mixed mint leaves?
Pls like I would love to see a caipirinha steak 😂
Love the science to Guga’s method.
Try combing sous vide and grill. I ran mock tender steaks through the sous vide at 132 for a couple of days (up to 3 days). Then dump in an ice bath (still in bag) to bring down the temp. Really let it come down. Then sear it like your steaks, baste it, etc. It's not as juicy because it lacks fat, but it's crazy tender.
The reasoning behind "no salt" is probably because salt draws out the moisture and would hinder the tenderizer from reaching into the steak. You can add salt right before cooking.
No it just doesn’t have salt in it that’s why it says no salt on the front lol
It doesn’t mean no salt as in don’t add any salt.
In my opinion, one should always add the salt, after cooking :P That way everyone can season to taste.
Fun fact for who don't know: salt actually make any types of meat little bit tougher
you should try it guga if not believe in me hahahaha
And the title should be like 'make meat tougher with salt experiment'
Thats actually the exact opposite of what salt does. Salt denatures the proteins and helps retain moisture which is the opposite of 'tougher'
@@ibgoneagain try it if you not believe me
You should dry age beef in birria marinade. Either you can make the marinade, cook it down, dehydrate and make a powder and put it on or maybe try to wet age it in the marinade or even make a birria paste and dry age it in
Hey Guga, I would love to see your take on a Halifax Donair.
(side dish could be garlic fingers or any kind of cheesy garlic bread to dip into the donair sauce)
Hello Guga. Love your videos!!! Maybe some Day y could try out some wagu... I think is missing one test: now you should try the pine Apple and pierce the Meat (sorry if i made mistakes, dont have perfecto english)
Hey Guga, can you (maybe on a amready good and a „bad“/cheap piece of meat) try out all the methods to make it better at the same time? Like dry age, poke it, pineapple, tenderizer powder, dry brine, msg, everything, i‘d love to see that!
i just love Angels attitude - he is so hilarious and charming - i love his sense of humor
Thank you for the video! ☺♥
Eye round is good for thin sliced deli roast beef that’s about it.
Guga can you try to see what you can do with Sukarne beef from Mexico loved to see you try a Export Rib or a Short Loin.
Do your magic !
Love all your experiments.. how about a video to help those still trying to learn how to properly start a charcoal fire properly
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. ;)
I did an experiment with a rib piece (in dutch rib lap)not to be confused with ribeye it's tougher and more between the neck and the shoulder very fatty beef but not as tough as eye round.
I left it in an old fridge at 5 C (about 41 F) for 3 days wet aging well, when I unwrapped it felt it and it was sticky and smelled funny but, it didn't smell awful just funky but the fibers were loose and it felt soft so instead of stewing the meat I prepared it like a regular steak
wet aging is either vacuum sealed for the long run of tens of days (10 20 30 days) or cling-wrapped for just a few days
well, my experiment was a success the taste was smooth the meat was soft and tender, and the crust I made I'm salivating right now!!
I honestly want a full video of Guga’s different potato recipes
marinating steak in Italian salad dressing makes them come out awesome also along with the meat tenderizer.
Trying this potato recipe tonight! Looks absolutely incredible 👌
Guga, I like your work, voice, and mental acuity more than my socks! Kudos
Life with Guga s a roller coaster ride.
Sometimes you are in for a treat. Sometimes you get fu*%ed up. Stay alive Angel 😆
You can buy bromaline alone, without other additives. I bought it to put some when I do marinades. Didn't found any after taste.
Nice, It would be a good experiment if you use Durian to dry age steaks with it (I know how hard it is to bring it to US, but knowing you, surely there'll be a wae for you).
Can you try burnt ends using eye round
İt has great taste and it will Cook fall a part
Guga can you try cutting the meet in the direction of the grain, like the picaña, so that the final cut is against the grain?
Guga, the reason the instruction says no salt is probably similar to why one does not add salt directly to yeast. High salt concentrations kill enzyme activity. However, it's difficult to explain to myself why the version prepared according to the instructions worked out better than the version with 1h (+/- fork) of tenderizer added to it. You'd expect the enzyme to need some time to do its work, thus I thought treating it with the tenderizer for 1 hour and THEN salting it would give the best tenderness and flavor. Anyway...interesting experiment!
The way I like to prepare my steaks is to sprinkle them with lime juice and top them with basic seasonings like you do. Let them chill for 30 minutes to an hour or more depending on circumstances. Then heat on the grill indirectly. Let them rest a couple minutes while I get the temp up as high as I can with what I have left and then sear. My wife has always loved my steaks but we both watch your videos together all the time. I buy ribeye religiously when we do steaks. My cousin who likes his steaks Pretty much mooing has loved my steaks well done when I accidentally over did them before. They are always so tender and juicy. I buy my steaks at Walmart, Save A Lot or Piggly Wiggly.
Def need to use more of that tenderizer but also still use your regular seasoning as well.
I remember using that on chuck roasts my mom wanted Dad to grill way back in the 70's lol. Turned a tough roast/steak into butter if you forked it all in til it was definitely DEAD lol. We always ate steaks/roasts rare or med rare and never had a problem. Budgets were tight back then, you made due w what you could afford.
I think if you had salted the steaks after the hour rest but before cooking it would have made it better. The salt might interfere with the tenderizing process if put on the steak at the same time, but once it has had an hour to work it should already be tender.
I'm glad he used eye round because that's what I was trying to learn to cook
I live with eczema and recently came across articles about L-Histidine. There are articles claiming L-Histidine also works well as a meat tenderizer. Might be interesting to see it used as a dry age experiment as well.
Hey guga, loved the video! What would happen if you did the pineapple on the steaks then dry brined it for 24 hours? I feel like that would remove a lot of moisture and let it have a better crust
Another great experiment brother. Keep up the good work. And with this many Steaks, anyone who hates, can eat it
the instructions mean no salt while tenderizing because it relies on water to let the tenderizer go into the steak. the salt would absorb the water and take up the tenderizer with it which would make the steak tough. after the tenderizing process you definitely can add salt.
I really like the editing during the tasting portion of the videos nowadays. :)
Guga I love your videos and don’t miss out on any of them but could you do A video on a Valentines dinner
You could do an episode of the best tasting side dishes. Could be 3 of the same items just using butter, ghee, beef tallow, schmaltz, and lard.
Hey Guga. You once did an experiment to make Natural MSG. You used a Dehydrator and dried Sea weed, Onion etc. How about using Dehydrating the Pineapple, grinning to a powder and putting it on the one Dollar steak (possibility with salt and pepper and leaving it overnight). That way the steak stays dry and get a better crust when Cooking/Grilling.
This is genius, Guga should definitely try this!
Hola Guga! Can you do a Salt vs ADOBO steak seasoning challenge!? Your videos are great content thank you so much!