You gotta oil the block. One thing to keep in mind, the salt block is for finishing. You definitely should have seared the steaks on it. As far as seasoning when cooking on it, the salt doesn't transfer when the block is hot. So seasoning is necessary, however, when using it as a serving plate(cold) the salt DOES transfer. So it is awesome for serving fruits and veggies.
@@lljw7151 yeah, if you got a Blackstone Griddle, it's just as good of a sear and much easier. The salt thing is great but yeah, mostly just for show. Looks cool. 🤷♂️
The block won't salt while covered in black carbon. Also having it on a burner like that puts in uneven heat, this will contribute to the cracking. To fix the black burnt layer id make sure you don't flip it from the heated side. There are bbq stones you can use to get that clean surface. For the even heat I'd use a small propane bbq. That way you can close the lid and get a more even heat on the bottom and top. Just my thoughts on it.
You were not getting a Salt taste from the block, due to the built up CARBON layer you formed... and did not remove from the block. 1) I do not think the block is supposed to be heated over 350 degrees, else, as you found out... it Cracks the block. Also, I believe they recommend heating the block gradually / slowly. Not just, for example, popping it in a preheated oven. (let alone, a direct open flame) 2) To clean it... I believe all you have to do, is run some water across the block, and mildly scrub the surface. Its salt, and should easily melt away with water. And if you didnt over-heat the block, it likely would not have formed that much of a carbon buildup. Whether or not the salt block alone will provide enough salt flavor, is another thing entirely. If not, you could always try spraying some water on the meat, and sliding it around. If anything, its likely a way to simulate cooking with a Cast-Iron pan, as the block would hold good temperature for quite some time. Probably not worth the hassle. You can always use ground pink salt for seasoning, without the block + a cast iron pan.
Thanks, salt block cooking is actually a great way for cooking salmon and other fish in portugal where my dad comes from we do it all the time and its actually amazing. The only thing is that its a hard way to master cooking on a salt block but man when you do it correctly it’s amazing.
Everything you said sounds great in theory. And most I tried. Using water and spraying on top to clean does nothing. Unless you let it completely cool down and wash it for along time with water it does nothing. Believe me when I tell you if you cook on it you will have same feelings I did guarantee you.
@@SousVideEverything I would have tried with some sandpaper to remove it. Or even a rasp. That should have done the job. Besides, the proteins need to release some water during the cook which stays on the salt block to dissolve some of the salt and get the seasoning effect, otherwise you can completely forget about it. So making it too hot like you did will not get you any seasoning at all because the water will instantly evaporate.
You must clean the salt block after each use. Normally, you don’t cook different types (scallops then steaks) one after the other. You notice how carbonized the surface is? That will prevent the block’s minerals and salts from leaching into the food. The way to clean it is, after it cools, by using water and a wire brush. I’ve cooked on a salt block several times and can attest to it’s benefits. I have two blocks. One for cooking. The other for cold curing. I’ve cold cured sushi and deviled eggs. I’ve found cold curing for more than 30 minutes makes the food very salty. You want a delightful experience? Try smoking (using a cocktail smoker or hand smoker) in a container on the block! One final (safety) note: When you first use a new salt block; you must slowly raise it’s temperature. The gradual temperature increase allows any moisture within the block to evaporate out. If you raise the temperature too quickly expanding moisture could cause cracks to form, or worse, cause the block to explode. This also applies if using a block after it hasn’t been used for a long time.
Super excited about this one! I bought my husband a salt block a few years ago. He used it once to cook salmon. It was good but ours definitely ended up on the salty side. I think we both ended up scared of it since thing 🤣
5:40 Im happy guga said that they give the full experience of cooking and experiments, a lot of cooking youtubers I watched just show what their cooking and in a 3 second jump and it's done. When watching guga I feel like im in the kitchen with him!
we use salt blocks at Metropolitan Grill. I'm the dishwasher. I can't run them through the dish machine cause they'll melt. I just spray them off real good. They're heavy. The salmon is delicious. It's a new way of cooking I only just discovered recently.
It should heat to 400 /425. However more oily and greasy stops the transfusion of salt into the meat. That’s why you didn’t get it right. And once heated cook with it off the heat. Heat it in the oven. You cooked the bock not the food.
I think if you blackened the salt block, you have created a layer that would prevent any of the salt from going through. Also, I think you should have dipped the scallops completely in oil instead of dabbing it.
bring temp slowly to 500F+, maintain temp, oil the block, pat dry meats and veg, more oil as needed, do not salt, clean with damp dish scrubbing sponge, scrape, re-oil. Should work fine, dude. Even scallops - I cook them all the time on my block.
Other youtubers post some obscure cooking methods for clickbait titles and claim them as the "next best thing" because they know it's out of reach for most of their viewers to call them out on their BS. Guga keeps it honest.
Guga has used a salt block in the past before and didn't like it. I wonder if he's using it differently now than he did last time Edit: Ended up with the same results. Glad to see he used more meats this time! Weird the scallops didnt need salt while everything else kinda needed it
All he did was cook more meats with it this time around. But he never researched how to properly use it, temperatures, proper cleaning process.... seems money is not a problem so wasting resources and doing a video with a lack of know-how is not a problem either.
I've only cooked a couple of steaks on mine so far. All I added was pepper, no salt and no oil. I headed the salt block gradually, increasing temp every 10 minutes. The steaks came out delicious and the salt transfer was great. It was mild and the transfer went all the way through the steaks. They were really good. Maybe not all meats are a good fit for it. I haven't tried anything else but burgers, but I got the same transfer on those. Perhaps it isn't good for lean meats? Who knows. Either way I always enjoy your experiments.
The cracking is a true concern, I bought a Salt block for my mother and I to do some steaks for a birthday, it got delievered but the package had a few dents in it when it arrived, but the block itself didn't seem to have any cracks we could see. Unfortunatly there must've been a crack somewhere because parts of it started exploding in the oven when we were pre-heating it. Word to the wise, either buy it from a reputable store or make sure the package it arrives in is undamaged and hasn't been tossed around alot.
even if it was totally fine that could still happen, you're not supposed to put them directly in the oven apparently and are supposed to pre-heat them slowly, even if it doesn't happen the first time the stress will mean it will happen eventually unless you do it like that. Just sounds like a lot of hassle that's not really worth it to be honest.
You confirmed what I was thinking.👍🏼 Some time ago I considered buying a salt block for cooking, but something always held me back. Gut instinct I suppose? Glad I didn't waste the money for nothing more than a pretty serving platter.
The salt block should be used as a 'heat deflector', not as a searing pan,! The cooking itself is supposed to happen from the indirect heat. basically it means you should use it only on a large grill or on a Kamado and such, not on a small portable camp stove... It also explains the cracks and the crack noises - the block should be completely inside the heat, the heat difference inside of the block brake it down
Salt blocks are meant to flash-cook thinly sliced pieces of meat (like slivers of wagyu). The salt block does not have a chance to season and penetrate larger items like pork chops, salmon filets or steaks
Yeah, it appears that you didn't cook with the salt block properly. From what I've seen and heard, you don't want to heat salt blocks above 350°F, otherwise they crack, and cleaning them should only require warm water and the littlest amount of scrubbing since it's and block of salt and would dissolve the layer with fat. I don't think you want to preheat them either, even if it means letting it sit longer on the burner, since they retain heat for a good couple of minutes and would cause the block's internal temp to rise. You usually don't need much oil to cook on a block either, and is recommended you don't use any in most applications since oil would cause adverse effects on the cooking process. Considering a lot of people cook fish on salt blocks with far better results, some even preferring it to pan cooking, yeah I can only guess that a lot of this was due to not cleaning or heating 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. ;)
Not being able to get it squeaky clean would irritate me. It’s cool though and I agree it’s something fun I’d put on my grill; maybe or entertain with when I have good friends over.
Yeah! I don't know exactly what it is but. Even on a raclette. Scalops release a lot of water, yet it still stick, and it leaves that weird brown crust on the plate...
My experience with salt block: (1) Only works with thin slices (no chop, tenderloin steak...) (2) Works best at medium temperature (above 450F it's super sticky, below 300 it does not sear anymore) (3) Cleaning is a pain, but the best way to do it is with a powertool, such as a drill with abrasive discs
Guga , try the same experiment with a pizza steel and see how it performs for steaks n stuff . Would be like a mini flat top you can use at the table for fun .
Glad I saw this before deciding to buy/cook steaks. Dr told me to do a light salt diet cause of swelling in my foot the last few weeks. I’ve been watching your videos while having to stay off my foot, so I might look for a salt block now to keep control of my salt intake. So glad you posted this today, right when someone like me needed to see it!! 👍🏼👍🏼🔥🔥🔥🔥
I don't believe he used the salt block properly so I wouldn't necessarily go by what he says in this video. I myself have used a salt block before when cooking a steak and I must say that it makes whatever you're eating super salty. If your doctor says to watch your salt intake you might not want to purchase one and just stick with a salt shaker since you have more control of what you put. I hope you are well and I wish you the best of luck! 😄
Oh Guga.......you can't just keep the flame on this beautiful block bro....I say that with love. You got to clean the block after each meat....it's not like a frying pan where all flavors marry each other. The block is way different. They are expensive but Just Chris said it all. Shrimps on a low heat are perfection....when you took it out of your oven....that's as far as I heat my blocks.....I let it cool completely then put it back in the oven....idk that's what I do cuz I don't want to ruin my blocks....but as far as what you did haha I'd do the same thing to.
I think you should try screen sanding papers, and scrub it after each use like you would a griddle just to take the Blackness off and a refreshing up the brick. I don't know just a suggestion
Tip! Ti clean the salt block use a wire brush, it will remove the salt 🧂! I always use it to cook picana without seasoning , cut the picaña in 10 pieces and grill it, then to seal it use the salt block and Poor tequila and light it up until we’ll cook a outside! Eddy’s Tip
A few too many dishes in a row for a salt block. Generally, one and done.I recommend Salt Block Grilling by Mark Bitterman for better usage. Searing and serving are better uses for the salt block. Serve your sushi on a chilled block for presentation and light seasoning. I use mine for searing. My first batch of picanha was reverse seared from oven to salt block, and one of the most decadent pleasures is searing halved figs on a salt block.
so when you read the temp of the block i thought, thats way to hot for a stone to be at. i feel lik you would have got better results if you didnt have it directly under a flame. the block probably wouldnt have cracked either. this is just speculation though, but i think another experiment where the heat is more controlled on the block would be a good thing to try
You need to leave the salt block in the oven, or on the BBQ with the lid closed, while you're cooking. Cooks faster, so you don't dry it out cooking too long
Day 9 of requesting seasoning swap experiment: The rules is, there's a steak as the main dish and instant stir fried noodle as the side dish. You season the steak with the seasoning powder from the noodle package (you might don't need salt since the seasoning powder might already contain salt), while you season the stir fried noodle with all the seasoning package except the powder since you will use your homemade natural MSG as the seasoning powder.
HI mate, long time fan. You are the reason I am a solid Sous Vide proponent. YOU are the real deal mate. Would love to see you do a ' guess my meat' episode where you cook some Kangaroo. You will be VERY surprised by it's taste and healthy benefits. Give it a go please. 👍🇦🇺🇦🇺🇦🇺
a recent thing i've been oddly enjoying is just thinly cutting some pork tenderloin. then salting it and no other seasonings. sear it. then toss green onion in pan after taking out pork to rest. then once onion is browned. toss out of pan onto pork. chop it all up and put ontop of rice. I don't know why, but it's just such a clean tasting meal. Like the pork is just better then normal SPG. it's weird, but a nice simple and i guess healthy meal as well.
Love your productions.... I'm thoroughly pleased to see you on other people's UA-cam that I follow... Namely...DMFD... And MadScientistBBQ...I learned to cook brisket from him😊
Guga, try washing your salt block under luke warm water to get rid off the burnt parts, mine gives a lot of salty taste to the meat, but I wash it every time after use
Hey Guga!, Try cooking some Filipino cuisine!.. I think it would be a great content doing Filipino meals and giving your own spin on it. Our version of lechon would be a great start.. Or SISIG perhaps!. Hoping you'll read this. More powers to you good sir!..
Hey Guga, Would you be able to do a sous vide Turkey video or recipe? I am thinking I want to separate mine into different parts, then Sous vide until tender and then deep fry until golden brown
@Gugu I absolutely love you you're one of the best chefs and most innovative men I ever seen. Now I'm going to give the only criticism I think I've ever given other than the fact you don't clarify your butter. Never use oil on a salt block of course it's going to stick. However I don't use salt blocks for the very reason you just showed they don't last and they freaking crack.
Salt blocks work and are wonderful if used correctly. He just didn’t do his homework properly. The instructions say to warm it up slowly on the burner. That flame was entirely way too high which resulted in a negative way. Don’t give up.
When is the cousin vs nephew cook off guga ❤
On Sous Vide Everything or GugaFoods?
@@SousVideEverything I think on Guga Foods it would be better
@@SousVideEverything GugaFoods would be better 😁
@@SousVideEverything gugafoods
@@SousVideEverything GugaFoods
You can tell Guga's irritated with this experiment when he doesn't even say "I know my steaks don't look that good now, but watch this!"
You definitely know he was frustrated because he didn’t follow through
😂 I agree but it’s still looks good to me!!!! Keep up good work
"That's amazing everybody!"
You gotta oil the block. One thing to keep in mind, the salt block is for finishing. You definitely should have seared the steaks on it. As far as seasoning when cooking on it, the salt doesn't transfer when the block is hot. So seasoning is necessary, however, when using it as a serving plate(cold) the salt DOES transfer. So it is awesome for serving fruits and veggies.
Damn this guy and his clickbait titles. I thought he at least was going to sear the steaks on it duh.
@@SelevanRsC Clickbait? Mans literally said in the title “cook” not “sear”. Dude you have eyes for a reason
so its mostly for show? i dont think its worth it tbh
@@lljw7151 yeah, if you got a Blackstone Griddle, it's just as good of a sear and much easier. The salt thing is great but yeah, mostly just for show. Looks cool. 🤷♂️
@@zanderwow but a salt block is perfect for the intented audience of sous vide, people who live in apartments.
The block won't salt while covered in black carbon. Also having it on a burner like that puts in uneven heat, this will contribute to the cracking.
To fix the black burnt layer id make sure you don't flip it from the heated side. There are bbq stones you can use to get that clean surface.
For the even heat I'd use a small propane bbq. That way you can close the lid and get a more even heat on the bottom and top.
Just my thoughts on it.
You were not getting a Salt taste from the block, due to the built up CARBON layer you formed... and did not remove from the block.
1) I do not think the block is supposed to be heated over 350 degrees, else, as you found out... it Cracks the block. Also, I believe they recommend heating the block gradually / slowly. Not just, for example, popping it in a preheated oven. (let alone, a direct open flame)
2) To clean it... I believe all you have to do, is run some water across the block, and mildly scrub the surface. Its salt, and should easily melt away with water. And if you didnt over-heat the block, it likely would not have formed that much of a carbon buildup.
Whether or not the salt block alone will provide enough salt flavor, is another thing entirely. If not, you could always try spraying some water on the meat, and sliding it around.
If anything, its likely a way to simulate cooking with a Cast-Iron pan, as the block would hold good temperature for quite some time. Probably not worth the hassle. You can always use ground pink salt for seasoning, without the block + a cast iron pan.
Thanks, salt block cooking is actually a great way for cooking salmon and other fish in portugal where my dad comes from we do it all the time and its actually amazing.
The only thing is that its a hard way to master cooking on a salt block but man when you do it correctly it’s amazing.
The block was pre heated but he kept it hot using the open flame
You taught me more then the video.
Everything you said sounds great in theory. And most I tried. Using water and spraying on top to clean does nothing. Unless you let it completely cool down and wash it for along time with water it does nothing. Believe me when I tell you if you cook on it you will have same feelings I did guarantee you.
@@SousVideEverything I would have tried with some sandpaper to remove it. Or even a rasp. That should have done the job.
Besides, the proteins need to release some water during the cook which stays on the salt block to dissolve some of the salt and get the seasoning effect, otherwise you can completely forget about it. So making it too hot like you did will not get you any seasoning at all because the water will instantly evaporate.
You must clean the salt block after each use. Normally, you don’t cook different types (scallops then steaks) one after the other. You notice how carbonized the surface is? That will prevent the block’s minerals and salts from leaching into the food. The way to clean it is, after it cools, by using water and a wire brush. I’ve cooked on a salt block several times and can attest to it’s benefits. I have two blocks. One for cooking. The other for cold curing. I’ve cold cured sushi and deviled eggs. I’ve found cold curing for more than 30 minutes makes the food very salty. You want a delightful experience? Try smoking (using a cocktail smoker or hand smoker) in a container on the block! One final (safety) note: When you first use a new salt block; you must slowly raise it’s temperature. The gradual temperature increase allows any moisture within the block to evaporate out. If you raise the temperature too quickly expanding moisture could cause cracks to form, or worse, cause the block to explode. This also applies if using a block after it hasn’t been used for a long time.
I guess that this is what was going on. The surface was sealed by the black stuff deposited by the scallops.
"I got a little bit frustrated"
-Guga said calmly
3:19
I was scrolling down to see if anyone commented about that
Super excited about this one! I bought my husband a salt block a few years ago. He used it once to cook salmon. It was good but ours definitely ended up on the salty side. I think we both ended up scared of it since thing 🤣
5:40 Im happy guga said that they give the full experience of cooking and experiments, a lot of cooking youtubers I watched just show what their cooking and in a 3 second jump and it's done. When watching guga I feel like im in the kitchen with him!
3:19 Peter Griffin spirit possessed Guga for a few seconds
This needs more love
we use salt blocks at Metropolitan Grill. I'm the dishwasher. I can't run them through the dish machine cause they'll melt. I just spray them off real good. They're heavy. The salmon is delicious. It's a new way of cooking I only just discovered recently.
03:19 Warning for the lads with earphones lmao
6:50 - "little bit of soya sauce"
**puts 300%DV of sodium on the fish**
I feel like the marble stone "hot lava stone" beats this method in every way and it still provides a good show.
It should heat to 400 /425. However more oily and greasy stops the transfusion of salt into the meat. That’s why you didn’t get it right. And once heated cook with it off the heat. Heat it in the oven. You cooked the bock not the food.
I think if you blackened the salt block, you have created a layer that would prevent any of the salt from going through. Also, I think you should have dipped the scallops completely in oil instead of dabbing it.
bring temp slowly to 500F+, maintain temp, oil the block, pat dry meats and veg, more oil as needed, do not salt, clean with damp dish scrubbing sponge, scrape, re-oil. Should work fine, dude. Even scallops - I cook them all the time on my block.
I have a salt block and honestly that’s just way too much work for something that is basically worse than a pan.
I think it's too complicated for Guga
@@tjw2469 He does a lot of complex stuff. I just think sous vide or the grill is just better and easier.
Other youtubers post some obscure cooking methods for clickbait titles and claim them as the "next best thing" because they know it's out of reach for most of their viewers to call them out on their BS.
Guga keeps it honest.
Guga has used a salt block in the past before and didn't like it. I wonder if he's using it differently now than he did last time
Edit: Ended up with the same results. Glad to see he used more meats this time! Weird the scallops didnt need salt while everything else kinda needed it
Yeah I also remembered he used a salt block before using filet mignon too with the same result.
Not too weird if you cook on a layer of too hot carbon
All he did was cook more meats with it this time around. But he never researched how to properly use it, temperatures, proper cleaning process.... seems money is not a problem so wasting resources and doing a video with a lack of know-how is not a problem either.
Poor Guga almost kicked the salt block in half after the whole scallop ordeal. Thanks for persevering just for the sake of our entertainment :)
guga outbreak at the salt block remained me of peter griffin
this was a good, it felt like old school guga just trying some stuff and not knowing what to expect, excellent video!
I've only cooked a couple of steaks on mine so far. All I added was pepper, no salt and no oil. I headed the salt block gradually, increasing temp every 10 minutes. The steaks came out delicious and the salt transfer was great. It was mild and the transfer went all the way through the steaks. They were really good. Maybe not all meats are a good fit for it. I haven't tried anything else but burgers, but I got the same transfer on those. Perhaps it isn't good for lean meats? Who knows. Either way I always enjoy your experiments.
Evil guga be like:
**I know that my steaks looks good already so let's eat them!**
3:19 the battle cry of frustration
The cracking is a true concern, I bought a Salt block for my mother and I to do some steaks for a birthday, it got delievered but the package had a few dents in it when it arrived, but the block itself didn't seem to have any cracks we could see. Unfortunatly there must've been a crack somewhere because parts of it started exploding in the oven when we were pre-heating it.
Word to the wise, either buy it from a reputable store or make sure the package it arrives in is undamaged and hasn't been tossed around alot.
even if it was totally fine that could still happen, you're not supposed to put them directly in the oven apparently and are supposed to pre-heat them slowly, even if it doesn't happen the first time the stress will mean it will happen eventually unless you do it like that. Just sounds like a lot of hassle that's not really worth it to be honest.
You confirmed what I was thinking.👍🏼
Some time ago I considered buying a salt block for cooking, but something always held me back. Gut instinct I suppose? Glad I didn't waste the money for nothing more than a pretty serving platter.
Theres no such thing as "gut instinct" and even if there is it isnt 100% accurate
i think the thing holding a lot of people back is the price for it. isnt it like a few hundred dollars?
The salt block should be used as a 'heat deflector', not as a searing pan,!
The cooking itself is supposed to happen from the indirect heat.
basically it means you should use it only on a large grill or on a Kamado and such, not on a small portable camp stove...
It also explains the cracks and the crack noises - the block should be completely inside the heat, the heat difference inside of the block brake it down
Dude. I Want more of these commentary-cooking videos. ❤
Maybe you're not getting a salt flavor, because after the first test, you are just cooking on a layer of carbon, not salt.
Didn’t ask nerd
@@rlm2933 then why you bother to reply to him?
Salt blocks are meant to flash-cook thinly sliced pieces of meat (like slivers of wagyu). The salt block does not have a chance to season and penetrate larger items like pork chops, salmon filets or steaks
Putting some LED lights on the salt block and use it as a serving tray or plate would be neat.
A soft light glowing platter.
I remember you trying a similar experiment around the time you first started on Guga Foods 4 years ago, this is true Nostalgia my dude!
Suggestion: Warm the salt block up in the oven to 225F°. Then use it as a warming pad is warming pad/serving Platter.
Yeah, it appears that you didn't cook with the salt block properly. From what I've seen and heard, you don't want to heat salt blocks above 350°F, otherwise they crack, and cleaning them should only require warm water and the littlest amount of scrubbing since it's and block of salt and would dissolve the layer with fat.
I don't think you want to preheat them either, even if it means letting it sit longer on the burner, since they retain heat for a good couple of minutes and would cause the block's internal temp to rise. You usually don't need much oil to cook on a block either, and is recommended you don't use any in most applications since oil would cause adverse effects on the cooking process.
Considering a lot of people cook fish on salt blocks with far better results, some even preferring it to pan cooking, yeah I can only guess that a lot of this was due to not cleaning or heating properly.
I love this new format whete you talk in real life, and not a voiceover
What works for me is to serve sashimi on an ice cold salt block. The condensation will coat the fish in the perfect amount of salt to be super tasty.
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. ;)
Not being able to get it squeaky clean would irritate me. It’s cool though and I agree it’s something fun I’d put on my grill; maybe or entertain with when I have good friends over.
Ive eaten from a salt block once, it was some lamb that was cooked sousvide and sliced thin after that baked on a salt block and it was really good
This was basically a diss track on salt blocks
you already know its gonna be bussin when the Texas Techno hits
Yeah! I don't know exactly what it is but. Even on a raclette. Scalops release a lot of water, yet it still stick, and it leaves that weird brown crust on the plate...
Cooked everything on the salt slab except for the damn steaks in the video's thumbnail LOL
Wow, the salt block works like a charm! Only if you swipe your steak across it :D
Bruh why did u even comment
@@lapulga9000 lol why did u tho
@@lapulga9000 that added so much to the conversation, thank you.
Cook pita on salt block it seasons them perfectly we used to do it at the restaurant I worked at
My experience with salt block:
(1) Only works with thin slices (no chop, tenderloin steak...)
(2) Works best at medium temperature (above 450F it's super sticky, below 300 it does not sear anymore)
(3) Cleaning is a pain, but the best way to do it is with a powertool, such as a drill with abrasive discs
Lol no
Clean the salt block with a wire brush after every cook.
please do cooking meat with the bone vs without (and don’t tell the taste tester) I really want to see if there is a noticeable difference. Thanks!
Sorry bud, but you absolutely slaughtered this experiment. You destroyed that salt block for no reason.
Love how in the end Guga was like forget this imma use it as a serving tray 🤣😂
'It's a big, thick, piece of meat!' That's what she said!
Guga , try the same experiment with a pizza steel and see how it performs for steaks n stuff . Would be like a mini flat top you can use at the table for fun .
Great video! Thanks so much!
Since Guga said that fermentation is good for dry aging...... Try Dry aging beef in sauerkraut or pickles!
3:20 lmao 🤣
Glad I saw this before deciding to buy/cook steaks. Dr told me to do a light salt diet cause of swelling in my foot the last few weeks. I’ve been watching your videos while having to stay off my foot, so I might look for a salt block now to keep control of my salt intake. So glad you posted this today, right when someone like me needed to see it!! 👍🏼👍🏼🔥🔥🔥🔥
I don't believe he used the salt block properly so I wouldn't necessarily go by what he says in this video. I myself have used a salt block before when cooking a steak and I must say that it makes whatever you're eating super salty. If your doctor says to watch your salt intake you might not want to purchase one and just stick with a salt shaker since you have more control of what you put. I hope you are well and I wish you the best of luck! 😄
Oh Guga.......you can't just keep the flame on this beautiful block bro....I say that with love. You got to clean the block after each meat....it's not like a frying pan where all flavors marry each other. The block is way different. They are expensive but Just Chris said it all. Shrimps on a low heat are perfection....when you took it out of your oven....that's as far as I heat my blocks.....I let it cool completely then put it back in the oven....idk that's what I do cuz I don't want to ruin my blocks....but as far as what you did haha I'd do the same thing to.
Haha great experiment, Guga's such a good guy. Made my day
I think you should try screen sanding papers, and scrub it after each use like you would a griddle just to take the Blackness off and a refreshing up the brick. I don't know just a suggestion
What I learned from this video: don’t use a salt block.
0:36. It's lubing up the salt block. SUS!!! 1:06. Yes. Bacon is salty, but not too salty so it's perfectly salty.
Well salt extracts moisture, so rubbing in the juice making it a bit better makes sense.
IMHO. Better as a fancy serving dish.
Tip! Ti clean the salt block use a wire brush, it will remove the salt 🧂! I always use it to cook picana without seasoning , cut the picaña in 10 pieces and grill it, then to seal it use the salt block and Poor tequila and light it up until we’ll cook a outside! Eddy’s Tip
What i like about this channel, is honest experiments..
could u do a video about all of the best steak methods that u have tried on one steak
A few too many dishes in a row for a salt block. Generally, one and done.I recommend Salt Block Grilling by Mark Bitterman for better usage.
Searing and serving are better uses for the salt block. Serve your sushi on a chilled block for presentation and light seasoning. I use mine for searing. My first batch of picanha was reverse seared from oven to salt block, and one of the most decadent pleasures is searing halved figs on a salt block.
so when you read the temp of the block i thought, thats way to hot for a stone to be at. i feel lik you would have got better results if you didnt have it directly under a flame. the block probably wouldnt have cracked either. this is just speculation though, but i think another experiment where the heat is more controlled on the block would be a good thing to try
Pretty cool stuff bro. Keep it fresh, good job.
"I know my salt block don't look good now, but watch this." _breaks out welding torch_
You need to leave the salt block in the oven, or on the BBQ with the lid closed, while you're cooking. Cooks faster, so you don't dry it out cooking too long
A wire brush works wonders on salt blocks but they do crack really easily, the good cooking blocks are wrapped in a steel band.
I think the salt block is really only doing it’s job to season on the first cook or so
3:16 first time I audibly laughed at a sous vide video lol
You could definitely spread sauce and herbs on the salt block and dip the steak on it
I love the way you guys make me laugh out loud!
Try cooking on different rocks and see if it adds an extra unique flavor
2:04 "it is stuck like there is no tomorrow everybody"
Angel will feel betrayed. That's his favorite cut lol.
This is the 1st time that Guga doesn't say "I know it doesn't look that good right now but watch this..."
Everyone is upset about the salt block and I'm just sitting here thinking "I don't like crunchy bacon, Guga".
Wtf is wrong with you
i so wanted to know bout the slat blocks thx googa
3:19 I laughed and rewatched so many times 😂😂😂😂
Same 😂😂😂😂
Day 9 of requesting seasoning swap experiment:
The rules is, there's a steak as the main dish and instant stir fried noodle as the side dish. You season the steak with the seasoning powder from the noodle package (you might don't need salt since the seasoning powder might already contain salt), while you season the stir fried noodle with all the seasoning package except the powder since you will use your homemade natural MSG as the seasoning powder.
HI mate, long time fan. You are the reason I am a solid Sous Vide proponent. YOU are the real deal mate. Would love to see you do a ' guess my meat' episode where you cook some Kangaroo. You will be VERY surprised by it's taste and healthy benefits. Give it a go please. 👍🇦🇺🇦🇺🇦🇺
a recent thing i've been oddly enjoying is just thinly cutting some pork tenderloin. then salting it and no other seasonings. sear it. then toss green onion in pan after taking out pork to rest. then once onion is browned. toss out of pan onto pork. chop it all up and put ontop of rice. I don't know why, but it's just such a clean tasting meal. Like the pork is just better then normal SPG. it's weird, but a nice simple and i guess healthy meal as well.
whhy chop up pan tho?
Love your productions.... I'm thoroughly pleased to see you on other people's UA-cam that I follow... Namely...DMFD... And MadScientistBBQ...I learned to cook brisket from him😊
Guga alot of restaurants I've been to use salt blocks with thin slices of steak on skewers maybe try that
Dude, if you eat anything made on that "after scallops" salt block, it's the equivalent of eating PLUTONIUM! Don't please, I love your sous videOS!
no its really not
Guga, try washing your salt block under luke warm water to get rid off the burnt parts, mine gives a lot of salty taste to the meat, but I wash it every time after use
Hey Guga!, Try cooking some Filipino cuisine!.. I think it would be a great content doing Filipino meals and giving your own spin on it. Our version of lechon would be a great start.. Or SISIG perhaps!. Hoping you'll read this. More powers to you good sir!..
Challenge: Maumau vs Angel cooking same steak, but their own side dish. Make it happen! Most watched Guga vid of 2021, guaranteed.
how about another test but thinner bits of beef n pork and that, maybe not scollops cos think water content myt be reason they stick
🤣🤣🤣🤣🤣Guga said AHHHHHHH
idea: personal salt coasters as utensils for season as you eat so no one uses the same one
Guga you have to clean it and bake it after washing to dry it. Then use it to get fresh salt everytime
Aye, aye, aye... you did it all wrong. The poor Himalayan salt.. the poor scallops, the poor meat.... =/
Even after this long, how has nobody commented on Guga’s impression of Peter Griffin 😂 3:20
Hey Guga,
Would you be able to do a sous vide Turkey video or recipe? I am thinking I want to separate mine into different parts, then Sous vide until tender and then deep fry until golden brown
@Gugu I absolutely love you you're one of the best chefs and most innovative men I ever seen. Now I'm going to give the only criticism I think I've ever given other than the fact you don't clarify your butter.
Never use oil on a salt block of course it's going to stick.
However I don't use salt blocks for the very reason you just showed they don't last and they freaking crack.
Salt blocks work and are wonderful if used correctly. He just didn’t do his homework properly. The instructions say to warm it up slowly on the burner. That flame was entirely way too high which resulted in a negative way. Don’t give up.