Sous Vide Basics: STEAKS and EQUIPMENT!
Вставка
- Опубліковано 28 тра 2024
- Sous Vide Steak and Sous Vide Equipment on our first episode of my new series Sous Vide Basics with Guga. I am opening to secrets of everything I learned thru the years cooking sous vide to show you how and why I do everything I do. This seris is all about sharing and I encourage you to share your expertise with us in the comment section.
* Beginner Basic Sous Vide Kit *
Circulator: amzn.to/2o2Tn61
Container: amzn.to/2o0ld2V
Lid: amzn.to/2nRwZg6
Vacum Sealer: amzn.to/2pHsLIo
Bags: amzn.to/2nZgTkk
Vesta Elite Circulator: amzn.to/2oNF9WK
* Beginner PRO Sous Vide Kit *
Circulator: amzn.to/2nR8HCX
Container: amzn.to/2o1kO0a
Lid: amzn.to/2o4mo1l
Vacum Sealer: amzn.to/2n4TT2X
Steak Rack: amzn.to/2n5syO9
Bags: amzn.to/2n5rHgp
Torch: amzn.to/2o09IZi
* DISHWASHER STEAK SOUS VIDE *
• Every way to COOK A ST...
* Become a MEMBER of SVE *
/ @sousvideeverything
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Cups & Boards: www.etsy.com/shop/GugaStuff
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FOLLOW ME ON
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THE EQUIPMENT I OFTEN USE IN MOST VIDEOS
* SOUS VIDE EQUIPMENT *
Joule Sous Vide Circulator: amzn.to/2mXdzRI
Anova Precision Cooker WiFi: amzn.to/2mi76T3
Sous Vide Container: amzn.to/2merrsb
Sous Vide Container Cover: amzn.to/2mbpTxt
My Stove: amzn.to/2DBwP2C
Tongs Tweezers: amzn.to/2M6v3Gm
Best Chamber Sealer: amzn.to/2hGHYF8
Cheap Suction Sealer: amzn.to/2mtj1Oi
Chamber Bags: amzn.to/2fpvSzD
Suction Bags: amzn.to/2mXfSUO
Bag Holder: amzn.to/2vjBYp5
Mini Weight: amzn.to/2nF3Q2Q
Induction Burger: amzn.to/2py82qn
My Salt: amzn.to/2tofZgN
Pepper Grinder: amzn.to/2BYhNiz
Large Clips: amzn.to/2nsunQP
Stainless Steel Searing Circle Grate: amzn.to/2osFD3y
Grate Inside Container: amzn.to/2pKCxIS (mine is 10x15)
Rack System Lifter: amzn.to/2tMRNDE
Affordable Rack System: amzn.to/326c5Ih
Stainless Rack System: amzn.to/2qu0eAK (Choose the right size for you)
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* EVERYTHING I USE in one LINK *
www.amazon.com/shop/sousvidee...
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* Ribeye Steaks by Grand Western Steaks
Their Website: bit.ly/2ConGtC
Use Code "SVE" for 10% Off any purchase, no restrictions!
* For Personal Touch Speak to Rep. Emilio (305)310-0559
F.Y.I. They have picanha, TELL HIM GUGA SENT YOU!
* BBQ Dragon Grill Products *
amzn.to/2Z5hAKp
BBQ Dragon Chimney of Insanity 3-Minute Charcoal Starter
amzn.to/31PCXw0
* TORCHES OPTIONS *
Small Torch: amzn.to/2BWYvv1
Searzall Torch: amzn.to/2meJLS7
Searzall Head: amzn.to/2mX8Pvl
FLAMETHOWER: amzn.to/2QCRcPi
* SEARING GRATES *
Searing Tray: amzn.to/2DgLAry
Round Elevated Grate: amzn.to/2rgnF54
* MY KNIVES *
Everyday Knives: amzn.to/2Xmi5hp
Chef Knives: amzn.to/2FiEFxb
Strong Knives: amzn.to/2KZs7OW
Fancy Knives: amzn.to/2RmUZSg
* SMOKER AND GRILL *
Smoke Gun: amzn.to/2frGzyO
Smoke Dome: amzn.to/2xAHgj7
Portable Stove: amzn.to/2hqF5VN
Smoker: amzn.to/2qQrXOR
Wood Pellets: amzn.to/2mMOR9O
Charcoal Grill: amzn.to/2mXaIbp
Weber Griddle 1/2 Moon: amzn.to/2mehj2S
Cast Iron Griddle Round: amzn.to/2nsi0E7
Heat Resistant Glove: amzn.to/2BFEk3J
* OTHERS *
Blender: amzn.to/2n3IpKx
Cutting & Serving Board: amzn.to/2lTpcrz
Granite Cutting Board: amzn.to/2mMYPb0
Food Grade Gloves: amzn.to/2lTd8H4
Bundt Cake Glass Pan: amzn.to/2mSE25M
Glass Mason Jars 8 Oz.: amzn.to/2mSF6qm
Glass Mason Jars 4 Oz.: amzn.to/2oxtx7Z
Glass 7 Cup with Lid Container Kit: amzn.to/2onMYhB
* My Music *
share.epidemicsound.com/wJ8n7
* If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-)
* We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
#SousVide #Steak #Cooking - Розваги
I really enjoy watching you. I just turned 76 years old last month. It’s never to late learn. Thanks my friend. 🤠🤠🤠
why is this so wholesome
So wholesome
long life to you my friend
very true words, it’s never too late to try something new
dont fry steaks with fat or get cholesterol
I’ve got the water, now I only need everything else
I have all the water in my mouth.
1,000,000 subs 0 videos challenge
: Just make sure that your water is Wagyu Water at $120/quart and.found at the Japanese Wagyu Store.
🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣
look at this billionaire who can afford water
Same thoooo
Guga, I want to thank you for being such a great sous vide mentor for everyone. You demystified the use of all this equipment. Had a wonderful Valentine’s Day 2 inch ribeye cooked at 144 degrees for 2.5 hours cast iron butter basted. The family loved it.
This channel convinced me to spend about $220 on a full setup. I just cooked my very first steak which was a half inch flat iron steak for 50 minutes at 135. I seasoned it with salt pepper and garlic powder just as I season everything else. Then I seared it in a skillet consensus on weight watchers I actually just relied on the juices and it was by far the best steak ive had in my life.
Who's watching this at work? ✋ Now my stomach is grumbling and I want steak for lunch! Thanks for another informative video 😎
Literally just pulled my sirloin cuts to the fridge.😂 a nice, basic steak and potato lunch is fine for me.
Ya I am watching this on my lunch break
@@DrKuddlyTV Lucky you. Your "basic" lunch sounds better than whatever I have in my lunch box right now.
I'll share.. I promise 😭
Gugaspeak: "clinch paper"
Translation: "cling wrap"
Love you Guga!
I will call it clinch paper from now on.
we call it cling film in the UK lol
It's cling film...?
@@carnivore-muscle plastic wrap
It's "Elmukelmu"
It is what it is End of discussion XD
I love your entertainment based videos Guga but I have a really special appreciation for this one in particular. We got to see you in your element, no cuts, no hardcore editting, just you and the food. Definitely wouldn't hate a few more videos like this my man.
guga i like your show,very good and educational, im going to start sous videi my steaks what i want to know is, can you sous vide say 5 steaks ann freez them and take them out one at a time and brown them when you want to eat them.
I love how he explains everything and all his choices
Yeah, he communicates well, explains his opinions, and is very enjoyable to watch.
9:11 The pain is seeping through Guga.
LurifaxDK he should have just said, it’s not alright!
Lmao, I was about to make this comment.
his Hank Hill came out
lol
was about to comment the same, lol, he was cringing so hard to well done steak.
Holy shit, Guga died inside when he said that well done is okay too 😂
If you want well done, you don't need all these fancy sous-vide equipment. Just cook everything on the pan.
Those people might as well stay home and just microwave the steak for 20+ minutes lol
it's not okay but I can only control my life
@@xdragon2k If you want rare, you might as well just eat it raw.
@@xdragon2k your view on this is biased, go eat raw steak
My youngest son tried to tell me about sous vide several months ago and I said meh. I already cook excellent steaks. FOR christmas he gave me a sous vide circulator, so I started studying and found your channel. All I can say is WOW ! Thanks so much !!
He must've known your steaks were mediocre before
@@Jasonmanmosa bro...
I put some creme frachie or cream , garlic , different spices so it makes my sauce and steak all in one bag .
Guga ..you are fabulous, and an excellent teacher. I’m an 86 year old newbie and can’t wait to cook the perfect steak 🥩. Can’t wait for deer 🦌 season here in Massachusetts.. Very pleased I found you..I’m subscribed
Guga should come up with a starter kit with everything you need and brand it SVE
Thats fuckin genius and not possible
jon jaquez probably is possible tho just expensive
🤔👍🏼❤️
This channel single handedly stopped making me like well done steaks
Another soul saved
William P. Haha same
wish i can do this to my mom, but even a little red makes my mom vomit. She doesn't know the godly taste of medium steaks
I’m shocked you actually liked well done steaks.
HÆRD GÆMS blind fold taste test
It never gets old watching Guga try his Sous Vide steak after cooking. His reaction is like he has forgotten how good it was last time and he has just now discovered it all again😆
If that’s not how you feel every time you eat a steak then you’re doing something wrong
I've been really hoping guga would do a series like this.
Xander Ellem Agreed!
hope he does one on knife sharpening too!
Yes or another channel!... Or maybe once a month on each channel do a video like this.
Picks up garlic powder...
“And this one you don’t want to get crazy with it”
Proceeds to get crazy with it
😂😂😂
😂😂😂
@@bryancampbell6127 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂
@FortniteLegend _YT 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂
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FortniteLegend _YT 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 😂😂😂😂😂😂😂😂😂
7:36 "You want to be careful with garlic powder, you don't want to go crazy"
(proceeds to mercilessly carpet bomb the steaks with garlic powder)
I applied seasoning the exact way he does it one time, thinking i may have been under seasoning and i'm game to be wrong and try something new......it was the saltiest and nastiest mess. I also don't know why he chose Sous Vide when he actually doesn't like anything about how it turns out and has to blow torch the crust onto it....might as well just cook it right on the grill and save a few steps...and a few hundred dollars of equipment :P
It all depends on the thickness of the steak and salt
I've seasoned as he does and it was perfect
As well, sous vide is for making sure to cook at the perfect temperature for a long period of time. It is about control of the cooking process. Which is easier than making it in the grill in 10 minutes. But I also like that way. So when I don't have 3 hours to cook a steak, Pan seared or grilled is the way to go
The crust adds flavors
@@47ravenlord you have to be an utter dumbasd or something, the purpose of cooking sous vide is to get a perfect cook not to eat a soft crustlesd steak, no one wants that.
Also with the seasonings your steak was most likely too thin theese steaks are fairly thick and girthy so he goes heavy on the seasonings, a good bit of the seasonings fall off in the pan anyway.
@@Grizzs Reading comprehension is not your kind of thing, but assumption apparently is. You can get a perfect cook on the grill and when it is done you have a perfectly cooked steak with a crust without extra steps, which is why i don't understand why he insists on Sous Vide and then blowtorching.....it just seems like a lot of work for no apparent reason. My steaks were nearly identical in size and thickness to his, i know you lose seasoning when it cooks.....it's funny that "dumbasses" /stupid people are always WAY more likely to call everyone else "dumbasses" and things like that, It's the Dunning Krueger effect....look it up and realize that you are too stupid to understand that you are stupid, it's a thing.
@@47ravenlord ironically enough it seems as though my point went completely over your head, the use of sous vide is for their to be basically no chance of burning the meat whilst still getting the perfect internal temperature, it takes additional time but it's overall used to ensure that the steak will be perfectly cooked, of course you can cook them on the grill and get a similar effect but it wont be the same type of flavor or effect. As well as that the sous vide way of cooking does change flavor with the meat basically getting time to cook and sit in its own juices in high temperatures.
Just found this. I was researching Sous Vide and happily stumbled on this.
One of the first youtuber cooks who reminds me of Justin Wilson. Not Justin's accent or anything, just his delivery, He makes you smile with his honest enthusiasm and wants the viewer to enjoy whatever he is doing as much as he is. He wants you to cook like he is cooking so you can enjoy it as much he does, wants you to connect with friends and family like he does by cooking good food.
"A lot of butter.. More butter the better..And you baste it everybody" . Like "Shut up with all the whining this is going to taste great and you are not going to be eating a stick of butter". I like Guga as much as whatever he is cooking.
This was a great episode. I'd love more like it. As for the next protein: PORK!!!!!
Pork for sure!
9:08 is the best part of this video
It hurts him to say it lol
After watching you guys for 3 years, I bought what you recommended in this video. Guga I have to say they work amazingly well together with cooking steaks. I am now steak lover.
Can't tell you how helpful this video was.
Well explained and every tip made sense.
Salmon or other seafood is definitely something I'd like to see
Came here to say salmon!!
Shit with onions should be good too.
He's been done that.
A welcome addition. Continue this series. I'll even throw out there that I see a third channel. Real talk.
My family just bought me a whole setup for Christmas, because I’ve been showing them so much of your stuff. Thank you so much for this 👌
zxspeky me too!
zxspeky - My first Anova Sous Vide Precision Cooker will be delivered today-I’m pumped!
Me too!
Tried a couple of rib-eyes, They were the best I’ve ever done. I need a better skillet for searing, as the one I’m using isn’t heating evenly.
zxspeky - I use a 10- or 12-inch All-Clad D3 skillet, or a 10.25-inch enameled cast iron Le Creuset skillet for all my searing. Zero issues. But you might want to think about investing in a laser temperature gun to make sure your pan is plenty hot before adding your oil. That has made a big difference for me-a novice chef. Congratulation!
I am new to Sous Vide and my first Ribeye and Corn on the Cob was perfect! I seared mine on the Grill outside, not with the Grill itself but with a Searsall. and it was phenomenal. I dunno what it is but when I watch your vids I always have a ridiculous smile on my face. Keep doing what you do brother! I'm loving it!
This is great. We really needed summary videos of "how-to" and "best practices"kind of thing.
Let me tell you something Guga, I watch a lot of cooking/barbecue shows for entertainment and recipe ideas. Your 2 channels are the only ones I watch to learn.... Love it, keep up the great work! Thanks
This guy's passion for good food is infectious!
Thank you for this great introductory class to sous vide. It’s a lot less intimidating and with the great list of tools you provide, it gives us newbies a great starting point. Love both your channels.
I would like to see instructions and real time video for the flamethrower. I use one and it turns out fine, but I think I could make it better if I had some tips and tricks.
This is incredible, I really like how personal this style is. I support it. Keep up the great work Guga.
Thanks Guga for being a great teacher and source of inspiration for those of us who need help cooking the "Perfect" steak.
I love your channel.
I learned so much from this video. I've been trying to sous vide steaks for a couple years, with moderate success, but there are so many good tips in this video that I am incredibly excited to try again. I cook only for my wife and son, and I can't wait for them to taste my next batch of steaks. Thank you for creating this video.
The day I get my sous vide cooker, Guga comes out with this! Epic timing!
This is how many people love watching these kind of videos
👇🏼
Me Me Me!
@@SousVideEverything löl
My husband got me a Sous vide kit for Christmas this year. And this video was very insightful on what to do with my steaks for when I finally make them. I really enjoy both your channels! I just wish you were my neighbor, so I can smell a piece of Heaven everyday!
I just got my first sous vide setup for Christmas, and I used this as my guide to dunk my first steak in the water bath last night. I used the basting method in my cast iron pan, and it turned out amazing!
Thank you for this super helpful video!
Even after decades of cooking, I always benefit from a review of the fundamentals. This series should be important for both new and experienced interested home cooks. SOUS VIDE LEG OF LAMB? Coming 2020 from Anova: a precision steam/dry oven for the home! THAT might give you a new dimension to explore. I have used a commercial one in a culinary program and cannot wait to bring one into my home for roasting and crusty bread baking.
Just ordered the container, rack, and lid for the 18 qt. Already have the Anova, now we just need a few hundred more videos, like this one. You are a joy to watch. Please keep making your Basics videos, and, at some point, help us gradute to more advanced things to do with Sous Vide. Thanks so much.
Hi Guga! I just came to this video to tell you that after years of watching your channels, I had my first sous vide steak tonight! It was as amazing as you described. Thanks for inspiring us!
*love this format! love what you did here. **_no heavy editing, not too much music, and overly-long review times,_** just lots and lots of useful information that got to the point.*
He looked like it physically hurt to say well done
Then you should go to a restaurant in Argentina, Will give'u a heart attack
Yes, he should have said "If you like it well done that is ok too but make sure you buy a 'select' grade steak or below"
@@AgustinBernardo You really know, here in Argentina it's always well done, sadly i never got to taste a medium rare stake like the ones guga cooks.
@@juanx3019 i had to start doing by myself, and it's amzing
I've mentioned this before, that saying it's ok to have your steak well done, whilst performing like that, is really beneath him. Either say it's not OK, or say it is, and mean it. Steak Snobbery is really poor form in my view. It's entirely possible to have a delicious, tender and juicy well done steak and anyone who says different doesn't know how to cook steak. I prefer my steak medium rare (though these days I usually order it "as the chef recommends it", but it's really crap to make fun of someone who wants their steak done anyway they see fit. Say it and mean it, or don't say it.
Visibly in pain when he said it’s ok to eat a steak well done. 😂
I know.... I hurt too! This is why I don't cook steaks for company unless I know we're all in a similar temperature range of enjoyment. And it's not so much as not wanting to cook what they want, but the balancing of the logistics of when everyone is done at the same time so we can all eat at the same time (and not wanting to own two sous vide circulators at this point in time).
9:10 to see the pain.
Got my sous vide stick, container and vacuum chamber coming tomorrow, can’t wait to try it all out. This is the best step by step guide that I have found, thank you so much x
Hey Guga! I’m doing my first Sous Vide cook for Fathers Day today. I was inspired by your channel. Thanks for everything you do and happy Father’s Day to you!
I love this series! I feel like a lot of people think there is a huge barrier of entry with cooking in general, let alone sous vide. I think this will help people understand how fun and how easy making great sous vide food can be. Keep it up Guga! Much love man
Your passion is contagious! Thank you for all that you do!
You are such a joy to watch, and a great teacher. Keep the new techniques coming !
I used a Weck Water bath canner. I can also use it for canning foods. It is perfect. You can set the temperature (Which is surprisingly accurate), it is a container, it has a lid, it has a temperature display, it has a grid that you can use to weigh things down, it is relatively cheap. Results are great! Given the fact, that it can also used for waterbath canning, for me it is the better option to a Sous Vide Stick!
My wife bought me a 35-day dry-aged aged ribeye for my birthday this past weekend. It was my first dry-aged steak. What an incredible steak. Of course we cooked it sous vide. I thought that it had a slight sesame oil flavor, especially in the aftertaste. I wouldn't have ever tried it if it weren't for you guys. Thanks for introducing me to my new favorite food!
you, my man, have an incredible wife!
"You dont wanna go crazy with the garlic powder"
*proceeds to cover every steak with a mountain of garlic*
You have to be liberal with it. Most of the garlic powder falls off in a pan or when you grill.
@@DeliciousManX well, you're not grilling or panfrying it right away.. first, Guga usually leaves them overnight, so the seasoning can penetrate well (i do this too), and second you still bring the meat up to temperature (i'm deliberately not saying "cook") it in the waterbath, so most of the flavor will be absorbed by the steak before you get to the searing. Given the fact that the juices will come out, and you have to pat it dry before searing, there's no more powder left to fall off.
So Guga is still using quite an amount of garlic powder, and i have to say, I started copying him on that as well, as it's delicious ;)
I also use a lot of GP, but after I take it out of the bag I scrape all o it using a sharp knife and when I add the butter to the pan for the basting I also add the spices, works like a charm, thanks Guga, great inspiration!!! Keep up the good work, um abraço de Portugal
@@cdh79 oooooh, you're right. Sorry. I don't cook sous vide very often. I usually grill or pan fry. I imagine that probably makes quite a difference.
Too much garlic...
What do you mean?
This channel introduced me to Picanha and how to cut them years ago, and I've cooked so many since. Thank you. It is truly the Queen of steak.
I just cooked and ate my first sous vide steak. My whole life is this now. Thank you for the great videos!
I have watched you for 2 years I think and this was one of my favorite ones. I hope you do the basics more and maybe even do another one on your favorite recipes to do or how to make cheaper meats and meals into amazing things
I’ve been waiting for something like this. Thank you so much!!!
Excellent demonstration. Thankyou!
Seeing Angel appear on this channel with his GugaFoods shirt on was like seeing a Storm Trooper appear in The Phantom Menace.
Me: :)
Guga: "It's about 4-5 minutes of me cooking it with a torch, you don't want to see that"
Me: :(
It took 4m 15s for one steak. I put it in on the first draft but we edited it out to keep the video concise
Tell me why I felt the same way!!! 😣😢😭
@@SVEMauMau yeah but what's the point of this series if you speed it up?
You are the bomb bro…. Found you and subscribed years ago. As a master steak cooker, you are my go to for everything steak, PERIOD!!! Just wanted to drop in and say thanks for sticking with this and becoming who you are, you deserve it🤙🏻 Would love to run into you someday! Until then, keep on saving my life in the kitchen🙌🏻
I simply love the way you cook. You give so much detail on the Do's and Don'ts on how to prepare dishes. This video is very informative. As always, thanks for sharing.
I learned to cook sous vide a few years ago and began by watching Guga on SVE. I swear on a stack of Bibles, there is no restaurant on earth that can make a better steak than YOU can, at home, with sous vide. The first time I bit into a medium rare 2" thick CHOICE rib eye that was as tender as PRIME Rib.... Man, you NEVER go back. And you never forget that first steak, either.
Love the new series and would definitely love to see more. Just bought my first circulator and it’s arriving today 😃 I got a nano. Can’t wait for me first cook
Yeaa keep doing these episodes teaching us the tricks of the trade ever since I started watch you on youtube I have this amazing new hobbie of cooking these amazing dishes and my family loves it .so I just want to say thank you for taking the fear out of cooking
I’m so glad you did the step by step thanks Gugga🎉
Thanks for your channel, Chef!
A vacuum sealer is THE MOST MONEY SAVER in the home!! At today's prices for food, buy on sale, in bulk, whatever....vacuum, seal and store. Make all sorts of dishes, sauces, etcetera...then vacuum seal in the freezer. Growing up on the farm, we preserved everything the old fashion way of canning and fermenting. Only the butcher shop had the commercial vacuum sealers back then. Which is how all our steers and hogs processed and stored for the rest of the year. Today, EVERYONE should have a vacuum sealer! Easier than canning.
I never thought about this Sous Vide though. I am definitely excited to try this method. Seems that this could work in winter indoors or outdoors summertime grilling...without using so much propane. Add the smoke flavoring on the grill while searing. The wood chips burn hotter than just a usual grill but add a great searing temperature while adding just a nice touch of smoke.
PS : Free tip for grilling/smoking....try olive pits! Great for chicken and seafood. As an alternative to apple wood on pork as well.
This episode was amazing it really explained everything I wanted to know about SVE.
Guga seems a really nice person in real life
this video literally goes over everything and I truly appreciate it. Thank you!
I watch your videos often. Thank you for the inspiration! You Fuel my sous vide cooking.
I wonder what he’s dry aging right now
ur mom
FortniteLegend _YT
Your UA-cam username definitely explains your personality and your foolishness
@@joyconbulb3743 Why are you gay
bitch
@@ZOKA__ my bet, he's no more than 10...
As for searing, I did learn the "cowboy sear", where you put the steak directly on HOT charcoal. It's wonderful. You get a good amount of hardwood charcoal (not brickettes) to red hot. Then, use a hair dryer or leaf blower to blow away as much ash as you can, and then right away, put the steak directly on the coals for one minute. Then quickly take it off, use the blower to blow away any ash and refan the coals to red hot again, and do the other side. Nice DARK bark, and the flavour is not affected at all by the charcoal on the surface.
Interesting. Thanks for sharing!!
Love it! Thanks Guga!
Thanks for sharing your techniques.
These basics videos are awesome.
I picked up a couple tips on improving my steaks. Rosemary, garlic and butter in the pan? Deeeeeeeelicious!
Would definitely love to see more.
I just bought a sous vide and a prime rib eye roast yesterday, cut them up and been dry brining all night, I can't wait to cook them up. Thanks for the inspiration guga! I found both your channels and I got the steak bug now lol
Perfect beginner tutorial, but the result will always be prime grade!!! Have tried so many times, and I satisfied every one of my friends. Thank you GUGA!
Thanks again for the great info, demonstration of technique and most certainly, expertise!
I love the slight cringe on "well done?" "that's okay too?"
I came herein to say this!! 😂😂😂
9:10 to see the pain.
Hey! Eating charcoal fillets is an acquired taste! Back off!
Scott White I mean ... if you like your steak 🥩 “well done”, you might as well eat cardboard!! Huh? 🤷🏻♂️
Yes!! Husband and I cringed with him!😂
"that's a lot of butter"
"THAT'S RIGHT!!!"
classic
Loved, LOVED the video. Just rocks! Thanks
Great video, thank you for all the detail!
Just bought a circulator and this popped up. I hope you keep doing this series.
I really liked this. As a beginner chef, these detailed explanations go far for me :)
Thank you so uch for sharing your passion!
Just wonderful! I appreciate your skill and enthusiasm !
I really appreciate the "well done" conversation! I'm a medium rare guy, but it's so annoying when people make a huge deal over others' preferences and put them down. Just enjoy your own steak and leave them alone!
Guga: "I like to use avocado oil."
Sam the Cooking Guy has entered the chat.
This is the best cooking video I ever saw!!! I really liked not only the cooking lesson but the fact that you are the FIRST to wear gloves!!! And I love that. You are so clear on the explanation and so meticulous with the plastic bags and all. Finally, what a great collection of knives you have. Kudos to you 👏🏼👍💐
Gonna try this for the first time tomorrow with my specially delivered Sirloin Steak from small slaughter in a small village in Sweden. Thanks for being so instructive!
As they say in Brazilian advertisement:
"The manager has gone mad!" Guga is sharing all his secrets!
O patrão elouqueceu!!!!
Why isn’t this show called “Making Life Easier” with guga😂
I got my Sous Vide a couple of weeks ago and let me tell you, it was the best investment I ever purchased.
Them damn steaks were “ DELICIOUS!!!!!”😋
Thanks GUGA 😊
Great information. Thank you for sharing.
Thank you for this, Guga. Have been wondering how you get such a perfect sear in past videos with a pan, I've tried it a few times as pan-searing is my only choice at the moment, and I never got it quite right. It seems simple enough now, will definitely give it a try soon.
Hank: [Presses his tongs into the steak cooking on the grill] Firm but with a little give. Yup, these are medium-rare.
Bobby: What if somebody wants theirs well-done?
Hank: We ask them politely, yet firmly, to leave.
"Just Rub it out"
Thank you! I've messed with a Sous Vide for the past year but never seriously. Having a farm, we have fresh eggs every day. I watched your video on eggs, you are exactly right, the consistency is indescribable, like jelly. Awesome! Steaks are my nest adventure, thanks to you. Blessings!
I've learned so much, from this video! Thank you!
Also: what are the song titles (so we can play them when grilling/sous viding)?
I think you can find them in the description it says my music: (link)