Install Mech Arena for Free 🤖 IOS/ANDROID: clcr.me/GugaFoods_MA and get a special starter pack 💥 Available only for the next 30 days. Thank you Mech Arena for sponsoring this video.
🧐 MY GOOD LAD, LET US DRY AGE WITH CAVIAR!!! 🐠 Classier than EASY CHEESE. And loads of MSG goodness! Just keep it cold ❄ 🌨 ☃ to keep it fresh. GO GUGA GO! GO GUGA GO!
I think he doesn't want us normal people that can't afford waygu to be left out, so thus the journey to make a cheap steak taste like a expensive steak, im very grateful for people like guga
I mean it's not that tough unless you are missing teeth or something, honestly if you haven't tried it, just give it a salt brine overnight on a rack and you will be surprised,( cut it at an angle for maximum tenderness) I think he eats it because it's low in fat and you can eat more and its less calories, thats why I eat it also flavor is really good but I do like Ribeye much more for obvious reasons.
Guga, we need you to combine all the tricks with the eye round. Dock the steak with the tool you got, then marinate in pineapple and egg whites, then inject with wagyu fat, then season with homemade MSG. Or experiment with several combinations of each. I want to see everything you've learned from your experiments combined
Growing up on eye round steaks is why I hated steak for the longest time. I never understood how people actually like steak, then one day I made it properly myself and understood.
@@hentaisailor5951 Not all cattle are equal, which is what I think he was getting at. For example I know the cattle in Thailand produce inferior beef, all the good restaurants import their beef, usually from New Zealand. Their local beef is lean and tough.
I’ve been a butcher now for close to half a year, but I’ve been watching your channels for much longer, and knowing a lot about all these cuts and what you can do with them, it is so much more fun to watch you cut and experiment
I've used the velveting method before but a couple differences: because I was trying to replicate beef and broccoli I used thinly cut strips like he did at the start not thick steaks; I washed off the marinade before cooking because I read it will cause a funky taste otherwise; and finally I cooked the strips in boiling water with oil added for less than a minute. The result was that signature tender yet velvety mouth feel you get from Chinese take out. It was perfect for what I was trying to accomplish and you want to use cheap cuts to achieve this product!
@@alkaliaurange this was for preparing them for use in the beef with broccoli. So, technically, the strips of steak were then cooked again with the broccoli and sauce to finish off the dish. 👍
@Joe Coverstone Can't disagree on that point because I've never used cornstarch. I just don't know what it would be doing to tenderize. My suspicion is the rapid cooking on high heat, and the way the meat is cut. I know for a fact that baking soda changes the ph of the meat, and as long as it's sliced thin enough it'll penetrate enough to tenderize the whole thing. My preferred method is slicing the steak into 1/2" x 1/2" (ish) pieces, and thin sliced. Throw it in a bowl, sprinkle a tablespoon of soda over the top, massage. Let it sit 20 minutes, it'll smell fishy. Fill bowl with cold water, wash the meat. Dump and repeat until most of the "sliminess" is gone. If you leave the excess baking soda on it'll give it a nasty metallic flavor, as I think guga found out. Rinsing it means the meat's perfect for cheesesteaks or chinese, you only notice the texture. ****** One of these days I'll do the cornstarch thing to compare.
@Joe Coverstone I'm a cook. Youre abstract correct. Using baking soda will make it the most tender out of anything you use on any cut of meat but you'll never be able to wash that taste away or mask it. Using the cornstarch is definitely the way to go. I've never use on large steak but I do often of stir fry
@@museinmohammed8765 You cant use baking soda on a large cut of meat; the flavor is going to be off and cant get it out. Use a very small amount on very thin sliced or julienne meat on and it wont be tasted. Can't marinate it for too long either. The other choice is to use papain powders, but that's really not available off the shelf.
Do the baking soda experiment, and then right after, do the pineapple experiment. The baking soda should do an initial tenderizing, while the pineapple should remove the baking soda flavor and go all the way
@@willneet2636 The chemical reaction might do something too, since when you add an acid to baking soda it releases C02, so maybe if the baking soda gets into any crevices the gas will bust the fibers open.
You can almost never get the taste of baking soda out (short of repeated rinsing and then ALL the flavor is washed away the meats flavor too), even if you neutralize it the off flavor remains.
Guga I’m telling you, use every tenderizing methods you’ve used on eye rounds, and do it to an entire eye round, and see if you can make it like a tenderloin
So far it's looking like you should marinate an eye round in egg white and then sous-vide it for 24 hours, based on the most successful results from his other videos
@Multavit-YT Road to 200 Subs the pineapple method doesn't let you sear nicely, not worth it. Maybe you just beat that eye round black and blue, egg white marinate, then sous vide and your $2 tenderloin is D U N N
this process is called velvetting, it can work in as little as 20minutes, so the tougher the cut of meat the longer you should, but with something already tender, don't go over 30minutes, a nice ribeye should only be 20min of velvetting for stirfry, also Guga maybe dust the steaks with a thin bit of cornstarch and baking soda first then add the egg white, rather than mixing in the egg whites before adding to the meat
I just made chicken nibbles (wings) tonight with the egg method, it's great for tenderizing or just to make things juicer. I've been using it for years on venison too. Golden juicy wings strait out the deep fryer...... h'mmmazin~
@@allyourfuturebelongstochina He’s just making videos for money. Everything he’s done someone has already tested before. Everyone’s here just to watch him eat wagyu cause no one can afford. But he is obsessed with eye round.
@@MB-ln4yx That's a pretty crude way of just saying "making a living off your passions in life". Guga's just a chill dude doing what he loves. Btw even Kenji has done experiments that have already done before (reverse sear comes to mind). To many, there *is* value in sharing info you've gathered online or redoing what's already been done. Because you could always make it better. Like a well produced UA-cam video (many people are visual learners). Also let's face it, Guga's a charismatic speaker - a far cry from a boring blob of text you'd find on Bon Appetit. Even if you redo an old experiment you can apply it in different ways (we've all heard of velveting for stirfries but not really for a thick steak). Ethan Chleb is another great channel that follows the same principle. Sorry if this got longwinded but I just had to share the other side of the coin.
@@MB-ln4yx Not Just Wagyu xD I watched him and others a lot on Sous Vide before I put my money into it, was a sensible way to learn about Sous Vide dos and don'ts etc, just like the wagyu, I'd like to know how to cook it first before dropping any cash on it and doing it wrong. There's lots of knowledge, best practices, wisdom etc to glean from watching guys like Guga do their thing.
Have you tried my Kiwi method yet? I puree several Kiwi slather the meat, place in food storage bag and refrigerate for several hours to over night depending on toughness or cut of meat. Careful or it can turn actually make it too tender by breaking down the fiber. My husband love when I use this method on our Venison, Elk and Moose. It even tenderized stew meat so much I didn't have to cook it as stew meat. Kiwi doesn't impart much flavor so season the way you like it.
The best use I have found for eye round roast is slice it thin with the grain, marinate overnight in a flavorful liquid, and make beef jerky. It makes the BEST jerky. When you compare the cost to commercially produced jerky, it is pennies on the dollar. A great use for a cheap cut of meat. I highly recommend you give it a try.
Great video. You might have already done this, but maybe try confit-ing a piece of eye round in duck fat, wagyu/bone marrow, olive oil or whatever, something like that. Cook it sous-vide and see how tender it will get, then give it a char. In any event, love the content and the genuine enthusiasm you display in every video.
Cut your eye round stakes lengthwise, cook them and then when you start to eat, you will cut them crosswise, that helps to prevent that chewiness a little bit. Little trick that I'm doing with brisket stakes also.
Guga! Excellent video. This was a great test. There was only one thing more you could try, which is if there's a difference between freshly separated egg whites, or like the Eggbeaters egg whites that come in a carton. Those are sometimes more convenient if you're in a rush to prepare dinner.
Egg white and bicarb is for tenderizing, corn starch is to create a batter for deep frying prior to a stir fry. But minimal bi carb (different from baking soda) is used, it's changing the ph, a little goes a long way. That being said, they then use the meat in a sauced stir fry, so I wouldn't be surprised if it left a different taste in a back to back, bare bones steak tasting
I've been trying some of your experiments trying to make steaks tender as the meat I see here in Jamaica doesn't have the marbelling that makes the steaks tender. After seeing this video I marinated the steaks in just egg whites and corn starch and it was phenomenal. I think I'll stick to this one. Thank you so much.
Guga I really admire your amazing work. I wondered what would happen if you slice the eyeround the opposite way aka against the grain just like you do with pichana. This will probably affect the tenderness. Can you please give it a go?
Please guga do it i watch all ur vids😁Dry age a steak in salt crust its traditional islandic way 😁 but u have to bury it in the ground too! Maybe i gotta explain a little more detailed: First you have to have a big fat chunk of steak, maybe one of your picanias or so would work. 2nd the salt crust so this is a little tricky basically u want at least (!) a 2-3cm thick salt crust around the meat. So there is hard to explain for me and since this is really ultra traditional from old old time u prob wont find nothing on google (even many islanders dont know it anymore, it is from way back like the before bc time this recipe). Basically u mix the salt with VERY LITTLE (!!!) fresh source water and apply it onto meat. Then use oven to harden out the crust but dont overdo it, its easy to f this step up and crack the crush etc (in the old times they used the sun to harden the salt crust). Then u take a natural fibre cloth (traditionally linen, jute also works good or cotton but it should be porous enough) and cover it again with a little loose salt, in this you wrap your salt crust meat. Then most important step! Bury in ground! You should bury at least 50-60cm on the ground also a little bit depending on your meat size. You want at least 40cm of soil over your steak. And the location listen its ok if its rainy sometimes but under no circumstances the water should reach the steak! So choose location wisely too and bury deep enough this will protect from normal rain. And make sure no heavy rain in your location. The soil of course should be free of pesticides and such. Theoretically you could do it in a big container too and buy soil, but make absolutely sure it is 100% organic soil with no fertilizer etc. So there you leave it for 1-2 months. Best time in year to do is winter, beginning of spring or dry phases of summer. Dont do it in autumn because of the rain and the cold combined its bad conditions (mould etc). Thumb rule is: cold is ok, wet&cold not ok. Hot is ok but not too hot and a little wet is ok but the colder it gets the less wet it can handle. So after age maybe u ask what to do now? Basically its a little bit like a prosciutto so u can even eat raw, but you can also make a steak or saute it😋 Ok have fun my friend!!! I hope u have success if yes you will be rewarded with one of the most UNIQUE and DELISH dining experience ever i promise!!🇮🇸🇮🇸🇮🇸
I wanna see Guga tenderize an eyeround steak to the best of his ability, and then inject wagyu fat into it with the separating fibers. Anyone else like the idea? xD
I have two experiments I need you to do Guga. #1 Marinade steaks in different instant ramen seasonings. #2 Dry age a steak in cocoa powder #2 Dry age a steak in espresso powder
After watching the video i have 1 question. Can the egg marinade be reused? Even if its just egg whites i like to put it on toast and so a steaky flavour along with it sounds great while also slightly tenderizing my steak
Yes it can, but I treat my black Labrador with the leftover's mixed with her food~ Repost of my response to Guga: "I have been doing this for years and sadly Guga you did it wrong. The method is 1 part water 1 part whole egg and 1 part oil (mixed very well), also you need to do it at lest overnight and the big secret is to only slightly cover in the mix (just a coating and a lil bit for it to soak up). I have used this method for years on tough cuts of venison from old stags (far tougher than the eye round of beef). But you don't have to use it on tough cuts, you can put it on anything you want to be succulent (juicy) and you can put whatever you marinated strait into a flour dredge ect and deep fry for the same result as buttermilk ect~ "
Guga, you should get one of those microwave grills and see how good different meats come out on it. Could be used for college dorms that only really have a microwave.
@@TheRealestSound he hasn’t done the microwave grill. Just searched it. He has cooked Brosket in the microwave. But as far as I can tell he hasn’t done the “As seen in Tv microwave grill” and a lot of people say it works.
Funny how Guga kinda has cicles, like, one video he spends all his money experimenting with wagyu A5 and in another video he goes back to using 1$ steaks LOL But everytime he manages to make the videos entertaining, and that's a blessing
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. ;)
Use baking soda. Apply some baking soda directly on the steak. Let it sit for 10-15 minutes (no more than that but it will depend on the size of the meat). Wash off the baking soda, pat dry and season as normal. This is the same method that Chinese restaurant uses on their beef. It’s called “beef velveting”.
Great to see labelling and subtitles underneath before each experiment as we audience get confused which experimental steak one you are eating!!Love the efforts into makimg the viewing experience a very pleasurable one like your soothing voice in the audio.
Guga, in Turkey, chefs use water on top of yoghurt to tenderize tough cuts. Pureeing onion and using its water can be used too. Can you try both in an experiment?
Actually Guga if you cut them into steaks and you smoke them low and slow they come out as steakhouse quality steaks. They are tender to the tooth and surprisingly juicy.
For the steak with baking soda you have to wash it first before cooking, otherwise, the baking soda gets in and becomes very bitter. I do this to my chicken breast as well. I basically marinate them overnight and boil them then wash them before I start cooking with them.
Guga, please try smoking brisket but marinated/dry rub with some asian dishes/spices like smoked brisket with rendang paste, thai green curry, indian curry, szechuan spices, etc. You could make a new content ( i mean A LOT of episodes) with that and i bet that this experiment would be interesting
You may try something used in Colombia to tenderize meat. And that is "papayuela" it is the small green papaya, you mix it with your marinade and it (supposedly) tenderizes better than pineapple.
I think it’s time for the ultimate one dollar steak with all the techniques u know that work. Tenderize it with pineapple, inject it with wagyu fat, and use the bone marrow compound butter. I wanna see how good you can make this eye round guga!
I like your taste tests, trying different techniques. I agree with you about the baking soda. Disgusting! I'm new to your channel so I don't know if you've touched on this hint to make a $1 steak into a higher quality steak or for stir fry: Have you tried tenderizing the eye of the round steak by soaking the steak (or chunks) in water for about an hour to remove the excess myoglobin? It makes for a silkier texture. If the myoglobin is left in the meat when cooked, the meat will lose its moisture, thus dry tasting. So removing the myoglobin will make the beef juicier. After soaking for at least an hour, drain, and then "velvet" the steak (or chunks) by placing in a bowl marinated with egg whites, corn starch, salt, pepper, and fresh chopped garlic. Add whatever seasonings you want like garlic powder, onion powder, smoked paprika, etc. I like adding celery seed (seed, not salt) and a generous amount of MSG. Place in fridge overnight to marinate for at least 8 hours. Then grill or pan fry to your preference. Hope you try this water soaking and velveting technique. Curious to see how you like it. Regards.
Pls consider covering up a Prime Cut with cheap fatless ground beef and Dry Age the whole thing in the Umai Bags, see if the entire Prime cut can be used after peeling off the grounded beef shell at the end of the dry age. If this works, maybe we can use grounded beef shell to cover Wagyu before Dry Ageing.
Since the egg whites alone were the best option in your opinions, you can use the yolks to make cured yolks and use the whites for the steaks. No resources wasted :D
I actually found this video because I was thinking about your mayo sear on the SVE channel and wondered what an egg wash right before searing might do. This is not what I was hoping to find, but the tenderizing is good information.
Hey Guga and team ! Haven't watched your channels since september. Tons of videos to watch ! :) Oh and Happy New Year ! This year I hope you'll try other breeds. There are some amazing beef out there that is not wagyu! Have a nice one !
Rub the cornstarch on the meat first and the egg at the end. For the same reason you don’t mix all the seasoning flour with the wet mix when deep frying. Mixing egg with baking soda and cornstarch is just weird.
Install Mech Arena for Free 🤖 IOS/ANDROID: clcr.me/GugaFoods_MA and get a special starter pack 💥 Available only for the next 30 days. Thank you Mech Arena for sponsoring this video.
🧐 MY GOOD LAD, LET US DRY AGE WITH CAVIAR!!! 🐠
Classier than EASY CHEESE. And loads of MSG goodness! Just keep it cold ❄ 🌨 ☃ to keep it fresh.
GO GUGA GO! GO GUGA GO!
Dr easy cheese
@Guga Foods What about using meat tenderizer mixed in with the egg whites?
Dry age in banana leaf! I saw you cooking with it and I really want to see a dry age!
I heard "Mech Arena" as ""Macarena" and now I've got Los Del Rio stuck in my head. Thanks Guga!!
I really believe Guga secretly loves eye round's flavor the most, that's why he keeps trying to make it tender 😂
9:19
Some secret...
I think he doesn't want us normal people that can't afford waygu to be left out, so thus the journey to make a cheap steak taste like a expensive steak, im very grateful for people like guga
my boy guga is addicted to eye round videos I swear
Your on to something...
I mean it's not that tough unless you are missing teeth or something, honestly if you haven't tried it, just give it a salt brine overnight on a rack and you will be surprised,( cut it at an angle for maximum tenderness)
I think he eats it because it's low in fat and you can eat more and its less calories, thats why I eat it also flavor is really good but I do like Ribeye much more for obvious reasons.
I literally though guga thanked the macarena at the start. Like the dance. I'm tired.
get some sleep buddy
same lol
Hey Macarena
Same
Totally!🤣🤣🤣
Matt Stonie ate all of Guga savings so now we're going with a cheap video to raise funds.
🤣
This, this need to be pinned! 🤣🤣
Oof
🤣😂
@@ShalahudinAlAyubiZLA PIN IT!! Too funny lolol.
I’m still waiting for the dry aged Angel
ha. ha. ha. very funny 🙄
If you really want to see this video LET me know, we will make it happen!
@@GugaFoods I know he doesn't look that good now.. but watch this!
@@GugaFoods He just did
@@GugaFoods experiment him with msg egg whites and gochujang!
Guga, we need you to combine all the tricks with the eye round. Dock the steak with the tool you got, then marinate in pineapple and egg whites, then inject with wagyu fat, then season with homemade MSG.
Or experiment with several combinations of each. I want to see everything you've learned from your experiments combined
this is the way.
You’re here for the advanced course!
once you add wagyu fat, wouldn't it just cost less to get a better cut of steak?
@@Jinmarui
Potentially. Depends on how much is injected
Bruh at that point just buy a ribeye 😂 The time/effort - money ratio isn’t worth it
Growing up on eye round steaks is why I hated steak for the longest time. I never understood how people actually like steak, then one day I made it properly myself and understood.
And how did you make it properly?
@@gastroalchemy4499 presumably used a cut that was meant to be steak and cooked it to their preferred doneness
@@hentaisailor5951 literalky most steaks in my country are as tender as an eye round...maybe the filet mignon is more tender...
@@marculetzc1366 Filet mignon is a good steak, not the best in my opinion, but for just natural tenderness yes.
@@hentaisailor5951 Not all cattle are equal, which is what I think he was getting at. For example I know the cattle in Thailand produce inferior beef, all the good restaurants import their beef, usually from New Zealand. Their local beef is lean and tough.
11:26 Guga: "This is the egg experiment"
*Come on man! How did you miss the opportunity to say "eggsperiment"?*
Eggspermiment
I’ve been a butcher now for close to half a year, but I’ve been watching your channels for much longer, and knowing a lot about all these cuts and what you can do with them, it is so much more fun to watch you cut and experiment
Hey guga can you try dry ageing a steak with garlic paste
YES
Thad be awesome
Hmmm how about 1 with just garlic paste and another 1 with garlic paste and ginger.
I've used the velveting method before but a couple differences: because I was trying to replicate beef and broccoli I used thinly cut strips like he did at the start not thick steaks; I washed off the marinade before cooking because I read it will cause a funky taste otherwise; and finally I cooked the strips in boiling water with oil added for less than a minute. The result was that signature tender yet velvety mouth feel you get from Chinese take out. It was perfect for what I was trying to accomplish and you want to use cheap cuts to achieve this product!
wait you boiled the strips? That's the only way you cooked them?
@@alkaliaurange this was for preparing them for use in the beef with broccoli. So, technically, the strips of steak were then cooked again with the broccoli and sauce to finish off the dish. 👍
It's the same - when I tried it, it worked best when I washed the baking soda off before cooking.
The term is called Velveting. And it’s the baking soda that makes it tender because it change the molecular structure of the meat.
@Joe Coverstone Can't disagree on that point because I've never used cornstarch. I just don't know what it would be doing to tenderize. My suspicion is the rapid cooking on high heat, and the way the meat is cut.
I know for a fact that baking soda changes the ph of the meat, and as long as it's sliced thin enough it'll penetrate enough to tenderize the whole thing. My preferred method is slicing the steak into 1/2" x 1/2" (ish) pieces, and thin sliced. Throw it in a bowl, sprinkle a tablespoon of soda over the top, massage.
Let it sit 20 minutes, it'll smell fishy. Fill bowl with cold water, wash the meat. Dump and repeat until most of the "sliminess" is gone.
If you leave the excess baking soda on it'll give it a nasty metallic flavor, as I think guga found out. Rinsing it means the meat's perfect for cheesesteaks or chinese, you only notice the texture.
******
One of these days I'll do the cornstarch thing to compare.
@Joe Coverstone I'm a cook. Youre abstract correct. Using baking soda will make it the most tender out of anything you use on any cut of meat but you'll never be able to wash that taste away or mask it. Using the cornstarch is definitely the way to go. I've never use on large steak but I do often of stir fry
@@museinmohammed8765 You cant use baking soda on a large cut of meat; the flavor is going to be off and cant get it out. Use a very small amount on very thin sliced or julienne meat on and it wont be tasted. Can't marinate it for too long either. The other choice is to use papain powders, but that's really not available off the shelf.
@@kein406 kiwi pineapple cornstarch makes steak soft
@Multavit-YT Road to 200 Subs yes food
I love it when they cook those expensive steaks but I appreciate when they still give the same level of respect to those not-so-expensive steak
i love that you guys still appreciate and respect the cheap steaks even after eating all that wagyu A5, true legends
Nico
Do the baking soda experiment, and then right after, do the pineapple experiment. The baking soda should do an initial tenderizing, while the pineapple should remove the baking soda flavor and go all the way
Or any other acid like lemon, lime, vinegar since the PH level of baking soda will be balance with the acid
@@willneet2636 The chemical reaction might do something too, since when you add an acid to baking soda it releases C02, so maybe if the baking soda gets into any crevices the gas will bust the fibers open.
@@willneet2636 I suggested pineapple since it appears to be the best option to contribute to flavor. Vinegar might add a strange flavor
You can almost never get the taste of baking soda out (short of repeated rinsing and then ALL the flavor is washed away the meats flavor too), even if you neutralize it the off flavor remains.
Step one for when I become incredibly rich: I'm going to hire Guga as my personal chef, and I'll treat him like an absolute friggin king.
Give him a walk-in fridge filled with A5 and he'd probably be your slave :P
Guga I’m telling you, use every tenderizing methods you’ve used on eye rounds, and do it to an entire eye round, and see if you can make it like a tenderloin
So far it's looking like you should marinate an eye round in egg white and then sous-vide it for 24 hours, based on the most successful results from his other videos
@Multavit-YT Road to 200 Subs the pineapple method doesn't let you sear nicely, not worth it. Maybe you just beat that eye round black and blue, egg white marinate, then sous vide and your $2 tenderloin is D U N N
The papaya may have had better results than the egg whites.
@@thehochmaster2 How about the sparkling water method? Seemed to work better then pineapple
@@PlatX Now there's an idea. Mixing egg whites with sparkling water. Honestly sounds abominable but I mean, it's worth a shot.
The only bad thing about guga's videos is that im always hungry at the end
Ya makes me feel bad for seeing people be gluttons.
This is why I eat when I watch his videos
Guga detoxing with lean steaks after all that A5
this process is called velvetting, it can work in as little as 20minutes, so the tougher the cut of meat the longer you should, but with something already tender, don't go over 30minutes, a nice ribeye should only be 20min of velvetting for stirfry, also Guga maybe dust the steaks with a thin bit of cornstarch and baking soda first then add the egg white, rather than mixing in the egg whites before adding to the meat
I just made chicken nibbles (wings) tonight with the egg method, it's great for tenderizing or just to make things juicer. I've been using it for years on venison too.
Golden juicy wings strait out the deep fryer...... h'mmmazin~
Sometimes I donno wtf guga doing. He takes common things and then messes it up.
@@allyourfuturebelongstochina He’s just making videos for money. Everything he’s done someone has already tested before. Everyone’s here just to watch him eat wagyu cause no one can afford. But he is obsessed with eye round.
@@MB-ln4yx That's a pretty crude way of just saying "making a living off your passions in life". Guga's just a chill dude doing what he loves. Btw even Kenji has done experiments that have already done before (reverse sear comes to mind).
To many, there *is* value in sharing info you've gathered online or redoing what's already been done. Because you could always make it better. Like a well produced UA-cam video (many people are visual learners). Also let's face it, Guga's a charismatic speaker - a far cry from a boring blob of text you'd find on Bon Appetit.
Even if you redo an old experiment you can apply it in different ways (we've all heard of velveting for stirfries but not really for a thick steak). Ethan Chleb is another great channel that follows the same principle.
Sorry if this got longwinded but I just had to share the other side of the coin.
@@MB-ln4yx Not Just Wagyu xD I watched him and others a lot on Sous Vide before I put my money into it, was a sensible way to learn about Sous Vide dos and don'ts etc, just like the wagyu, I'd like to know how to cook it first before dropping any cash on it and doing it wrong. There's lots of knowledge, best practices, wisdom etc to glean from watching guys like Guga do their thing.
Can't believe you did egg white and missed to do an egg yolk tenderizing experience, what a missed opportunity Guga.
Guga how is your chanel so interesting?
Love your videos, I wish you the best of luck and keep up the good work!
“Thanks Macarena for sponsoring this video”
Soz Guga, love ya work but I couldn’t miss this one!
Guga's love hate relationship with $1 steaks 🤣
Teacher: what do you want to be when you grow up
Me: I want to turn into one of Guga's friends to taste his amazing food
Have you tried my Kiwi method yet? I puree several Kiwi slather the meat, place in food storage bag and refrigerate for several hours to over night depending on toughness or cut of meat. Careful or it can turn actually make it too tender by breaking down the fiber. My husband love when I use this method on our Venison, Elk and Moose. It even tenderized stew meat so much I didn't have to cook it as stew meat. Kiwi doesn't impart much flavor so season the way you like it.
You should do a video combining every one of the best tenderizers in one mixture and then seeing how tender it makes the steak.
The best use I have found for eye round roast is slice it thin with the grain, marinate overnight in a flavorful liquid, and make beef jerky. It makes the BEST jerky. When you compare the cost to commercially produced jerky, it is pennies on the dollar. A great use for a cheap cut of meat. I highly recommend you give it a try.
Great video. You might have already done this, but maybe try confit-ing a piece of eye round in duck fat, wagyu/bone marrow, olive oil or whatever, something like that. Cook it sous-vide and see how tender it will get, then give it a char. In any event, love the content and the genuine enthusiasm you display in every video.
Cut your eye round stakes lengthwise, cook them and then when you start to eat, you will cut them crosswise, that helps to prevent that chewiness a little bit. Little trick that I'm doing with brisket stakes also.
Guga! Excellent video. This was a great test. There was only one thing more you could try, which is if there's a difference between freshly separated egg whites, or like the Eggbeaters egg whites that come in a carton. Those are sometimes more convenient if you're in a rush to prepare dinner.
Egg white and bicarb is for tenderizing, corn starch is to create a batter for deep frying prior to a stir fry. But minimal bi carb (different from baking soda) is used, it's changing the ph, a little goes a long way. That being said, they then use the meat in a sauced stir fry, so I wouldn't be surprised if it left a different taste in a back to back, bare bones steak tasting
Please try to make Biltong! Im curious how you're take on it will be
I've been trying some of your experiments trying to make steaks tender as the meat I see here in Jamaica doesn't have the marbelling that makes the steaks tender. After seeing this video I marinated the steaks in just egg whites and corn starch and it was phenomenal. I think I'll stick to this one.
Thank you so much.
Guga I really admire your amazing work.
I wondered what would happen if you slice the eyeround the opposite way aka against the grain just like you do with pichana. This will probably affect the tenderness. Can you please give it a go?
No Egg ~ Yes Egg
That's my kind of humour Guga well played
"As you guys know I don't like to play with my food" Guga that's like 80 percent of what your channel is
Please guga do it i watch all ur vids😁Dry age a steak in salt crust its traditional islandic way 😁 but u have to bury it in the ground too! Maybe i gotta explain a little more detailed:
First you have to have a big fat chunk of steak, maybe one of your picanias or so would work. 2nd the salt crust so this is a little tricky basically u want at least (!) a 2-3cm thick salt crust around the meat. So there is hard to explain for me and since this is really ultra traditional from old old time u prob wont find nothing on google (even many islanders dont know it anymore, it is from way back like the before bc time this recipe).
Basically u mix the salt with VERY LITTLE (!!!) fresh source water and apply it onto meat. Then use oven to harden out the crust but dont overdo it, its easy to f this step up and crack the crush etc (in the old times they used the sun to harden the salt crust). Then u take a natural fibre cloth (traditionally linen, jute also works good or cotton but it should be porous enough) and cover it again with a little loose salt, in this you wrap your salt crust meat.
Then most important step! Bury in ground! You should bury at least 50-60cm on the ground also a little bit depending on your meat size. You want at least 40cm of soil over your steak. And the location listen its ok if its rainy sometimes but under no circumstances the water should reach the steak! So choose location wisely too and bury deep enough this will protect from normal rain. And make sure no heavy rain in your location. The soil of course should be free of pesticides and such. Theoretically you could do it in a big container too and buy soil, but make absolutely sure it is 100% organic soil with no fertilizer etc.
So there you leave it for 1-2 months. Best time in year to do is winter, beginning of spring or dry phases of summer. Dont do it in autumn because of the rain and the cold combined its bad conditions (mould etc). Thumb rule is: cold is ok, wet&cold not ok. Hot is ok but not too hot and a little wet is ok but the colder it gets the less wet it can handle.
So after age maybe u ask what to do now? Basically its a little bit like a prosciutto so u can even eat raw, but you can also make a steak or saute it😋
Ok have fun my friend!!! I hope u have success if yes you will be rewarded with one of the most UNIQUE and DELISH dining experience ever i promise!!🇮🇸🇮🇸🇮🇸
At the start i heard ‘Thanks macarena for sponsoring this video’
Guga: *does BBQ cooking and etc
Mobile games Ads: *Allow us to INTRODUCE ourselves*
I wanna see Guga tenderize an eyeround steak to the best of his ability, and then inject wagyu fat into it with the separating fibers.
Anyone else like the idea? xD
xd
I have two experiments I need you to do Guga.
#1 Marinade steaks in different instant ramen seasonings.
#2 Dry age a steak in cocoa powder
#2 Dry age a steak in espresso powder
I admire your dedication to making eye round edible.
Well, I guess its time to test eye round with egg white and pineapple marinade.
Can you dry freeze bunch of leaves and use it as seasoning
Like grapse, banana, apple
cool idea
The "No Egg" vs "Yes Egg" had me rolling ngl
Same that was so funny
Hey Guga, could you tenderize an eyeround with every tenderizing technique you know?
He kinda has and they do not like it. They say it’s way to mushy
Love your work brother….. Try using just soda water next overnight it makes it tender as
He's actually already done this method.
After watching the video i have 1 question. Can the egg marinade be reused? Even if its just egg whites i like to put it on toast and so a steaky flavour along with it sounds great while also slightly tenderizing my steak
Yes it can, but I treat my black Labrador with the leftover's mixed with her food~
Repost of my response to Guga:
"I have been doing this for years and sadly Guga you did it wrong.
The method is 1 part water 1 part whole egg and 1 part oil (mixed very well), also you need to do it at lest overnight and the big secret is to only slightly cover in the mix (just a coating and a lil bit for it to soak up).
I have used this method for years on tough cuts of venison from old stags (far tougher than the eye round of beef). But you don't have to use it on tough cuts, you can put it on anything you want to be succulent (juicy) and you can put whatever you marinated strait into a flour dredge ect and deep fry for the same result as buttermilk ect~ "
@@CoalCoalJames Thank you very much, I'll try this next time i have steaks to make ^^
No clue
@@CoalCoalJames What kind of oil do you recommend? I usually only keep olive and vegetable oil on hand, but I may add a third if this trick pans out!
Baking soda is a fantastic tenderizer! You shouldn't use too much. It works excellent with a dry brine.
Guga, you should get one of those microwave grills and see how good different meats come out on it. Could be used for college dorms that only really have a microwave.
He has done that. Bro looks at his videos he's done everything lol
@@TheRealestSound he hasn’t done the microwave grill. Just searched it. He has cooked Brosket in the microwave. But as far as I can tell he hasn’t done the “As seen in Tv microwave grill” and a lot of people say it works.
Sounds like you'd be best to perforate the steak with a fork before soaking it in egg white. Might be worth a try in experimentation.
Sounds interesting 🤔
Funny how Guga kinda has cicles, like, one video he spends all his money experimenting with wagyu A5 and in another video he goes back to using 1$ steaks LOL
But everytime he manages to make the videos entertaining, and that's a blessing
Guga: "You guys know I don't like playing with my food, Easy win."
Me: *Writes down notes*
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 would love to see a video of guga ranking or doing a tier list of every method of tenderizing a steak that he has tried.
Needless to say, Pineapple seems to be the reigning champion.
I did this steak with egg whites and it worked thank you Guga for this easy tip
Use baking soda. Apply some baking soda directly on the steak. Let it sit for 10-15 minutes (no more than that but it will depend on the size of the meat). Wash off the baking soda, pat dry and season as normal. This is the same method that Chinese restaurant uses on their beef. It’s called “beef velveting”.
i think the curdling eggwhite closes the meat up preventing juices from leaking out to an extent. thats why pan frying with mayo works pretty well
Great to see labelling and subtitles underneath before each experiment as we audience get confused which experimental steak one you are eating!!Love the efforts into makimg the viewing experience a very pleasurable one like your soothing voice in the audio.
Guga, in Turkey, chefs use water on top of yoghurt to tenderize tough cuts. Pureeing onion and using its water can be used too. Can you try both in an experiment?
Actually Guga if you cut them into steaks and you smoke them low and slow they come out as steakhouse quality steaks. They are tender to the tooth and surprisingly juicy.
Guga: it tastes wonderful,but it has no tenderness
Me: STEAK IS STEAK
You have to respect Guga for not just making food experiments, but partaking of them with the test subject at the same time.
For the steak with baking soda you have to wash it first before cooking, otherwise, the baking soda gets in and becomes very bitter. I do this to my chicken breast as well. I basically marinate them overnight and boil them then wash them before I start cooking with them.
Guga, please try smoking brisket but marinated/dry rub with some asian dishes/spices like smoked brisket with rendang paste, thai green curry, indian curry, szechuan spices, etc. You could make a new content ( i mean A LOT of episodes) with that and i bet that this experiment would be interesting
Next Guga video "I tried tenderizing this steak with another steak and this happened!"
You may try something used in Colombia to tenderize meat. And that is "papayuela" it is the small green papaya, you mix it with your marinade and it (supposedly) tenderizes better than pineapple.
6:05 damn guga with the juke shoes
1$ STEAK SERIES!!!!! MY FAV SERIES!!!
You should try tenderizing them with veggies, maybe they have enzymes that work too.
I think it’s time for the ultimate one dollar steak with all the techniques u know that work. Tenderize it with pineapple, inject it with wagyu fat, and use the bone marrow compound butter. I wanna see how good you can make this eye round guga!
Thank you for all the great videos. You should dry age a steak in garlic and rosemary, with a butter binder.
This Egg mix method is what we use in Chinese restaurant in dish that have strong taste sauce to cover up the bad after taste of the Beef.
Here's a challenge make a super tender steak more tender! Basically collapses with a touch, maybe try it with filet mignon?
next you will be deep frying round eye
Guga, please do an experiment with Cour D'Armoise chicken!
HEY GUGA! Now you should try a tenderness experiment with GREEN PAPAYA! It works like pineapple... 😉👍
I like your taste tests, trying different techniques. I agree with you about the baking soda. Disgusting! I'm new to your channel so I don't know if you've touched on this hint to make a $1 steak into a higher quality steak or for stir fry: Have you tried tenderizing the eye of the round steak by soaking the steak (or chunks) in water for about an hour to remove the excess myoglobin? It makes for a silkier texture. If the myoglobin is left in the meat when cooked, the meat will lose its moisture, thus dry tasting. So removing the myoglobin will make the beef juicier. After soaking for at least an hour, drain, and then "velvet" the steak (or chunks) by placing in a bowl marinated with egg whites, corn starch, salt, pepper, and fresh chopped garlic. Add whatever seasonings you want like garlic powder, onion powder, smoked paprika, etc. I like adding celery seed (seed, not salt) and a generous amount of MSG. Place in fridge overnight to marinate for at least 8 hours. Then grill or pan fry to your preference. Hope you try this water soaking and velveting technique. Curious to see how you like it. Regards.
To be honest I'm very thankful for these experiments done with very easy to acquire ingredients.
Not only does he kill it in every video, he also Massacres the Ads, Guga's a legend
"yes egg" xDDDDDDDD this is great. made my day. thanks.
3 million subscriber special idea: The olympics of the best dry age experiment results
Pls consider covering up a Prime Cut with cheap fatless ground beef and Dry Age the whole thing in the Umai Bags, see if the entire Prime cut can be used after peeling off the grounded beef shell at the end of the dry age. If this works, maybe we can use grounded beef shell to cover Wagyu before Dry Ageing.
5:59 my grandfather describing the Vietnam war to me
egg white+starch+baking soda, that's some classic Cantonese cooking
Since the egg whites alone were the best option in your opinions, you can use the yolks to make cured yolks and use the whites for the steaks. No resources wasted :D
I actually found this video because I was thinking about your mayo sear on the SVE channel and wondered what an egg wash right before searing might do. This is not what I was hoping to find, but the tenderizing is good information.
Hey Guga and team !
Haven't watched your channels since september. Tons of videos to watch ! :)
Oh and Happy New Year !
This year I hope you'll try other breeds. There are some amazing beef out there that is not wagyu!
Have a nice one !
you should do a siracha sauce dry age experiment
I tried the egg white on steak skirt and it was FLAWLESSSSSSSSS. Thank you very much I really do appreciate you sooooo much
Guga *puts sodium bicarbonate on his stake*
Steak *pH increase, is now basic*
Steak *has a soapy off flavor *
Guga: chemistry is gay
dear guga if you read this thanks a lor, fyi the one that makess the meat more tender is the corn starch, you can try it without egg or baking soda
The egg white has an enzyme called lysozyme that break down protein. This enzyme is inhibited by components present in the yolk.
I tried the Pineapple marinade. 20 minutes. The result is more tender but gritty almost like a pumice.
Guga, you have trip so many different ways to prepare a ribeye. How about a video on your top 3 favorite techniques?
Rub the cornstarch on the meat first and the egg at the end. For the same reason you don’t mix all the seasoning flour with the wet mix when deep frying. Mixing egg with baking soda and cornstarch is just weird.
You should try a 1$ Steak marinated with a mix of all the best tenderizer. Pineapple, MSG the works
Guga does the best, most complete food experiments and i appreciate it.
Guga can you do the coffee experiment with maple syrup? Control, dry brine, slurry and dry aged. And maybe no garlic powder for this one?
Try Italian dressing.!! With Coca Cola..
Also adding lemon juice helps.. For pork and beef.