I boiled STEAKS in 5lbs of BUTTER!
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- Опубліковано 4 лип 2022
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Nothing like butter and steaks! Today I tried to boil confit a steak to see if this makes it better than cooking sous vide.
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#cooking #recipe #food - Розваги
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Do more experiments with the giant steak
🐠 DRY AGE IN CAVIAR!! 🐠
11 MONTHS IN A ROW!
COMMENTING ON EVERY VIDEO, ON EVERY CHANNEL. COME ON GUGA! LETS GOOO! :)
You said 5lbs but showed 5 1/4lb sticks. Where's the rest of the butter?! mmmm
Do more experiments with the Flitstones steak!
Try a sous vide confit. A couple sticks of butter in the bag with the steak before it goes into the bath.
I think it could be interesting to see Guga try to make Moose steaks. They’re even tougher and more gamy than whitetail, and it would be a serious challenge to make them as good as a low end beef cut, but I think he has the knowledge and techniques.
my neighbor killed a moose one yr in new foundland the moose burger was the best meat I ever ate a half hr after eating your body tells u you ate some great food filled with vitamins, its simply the best
I have a story for you. I had family coming over last Father's day. I was making sous vide sirloin. However, 3 people needed steak to be well done. So, I seasoned it well, put a generous amount of butter on top of it, and wrapped it really tight in foil. I then cooked it at about 180 degrees in the oven for a couple hours just the same amount of time as the sous vide. Then, I torched them all. That steak cooked in the butter was just as good if not better than the sous vide steak. That is a viable way to make a delicious steak.
Guga: "Time to make a fantastic side dish."
Also Guga: *Makes an entree*
He didn't make a tree, he made a tortilla
I will make some of Guga's "side dishes" as a main course! I KNOW, right?
Cheers everybody!
Guga, i lived in Spain for 13 years and that's not a tortilla española. I urge you to do a Real one, it's amazing and much more simple
I think I speak for everyone when I say we want more videos of angle and maumau together!!!! The 2 OG’s
Hey Guga, could you try to make "Currywurst ", it’s a German street food and it’s really delicious
Oida, des wär geil 😋😋😋
Vouch!
@@schnippelbohne Das stimmt
My mutti makes it homemade and it's a family favorite, always get keiser roles, and sometimes we substitute the weisswurst with kilbasa or other sausages
Damn I miss currywurst now, I went to Germany a few times and always ate those. When going out at night I went to this place where I bought it like 3 times the same night 😂
I feel like Guga is just desperately trying to find a recipe that works when it comes to using massive amounts of butter lol. He's always said "Butter makes everything better!" But has been proved wrong so many times lol.
it's not about seeing if it's right or wrong but about learning and seeing if it WILL work, not if it does or doesn't work
Nice. Just one thing, when doing confit the meat should be completely submerged in the fat, or it might overcook (depends on the temperature).
Nice recipe, one thing, a Tortilla is very different form Fritata, spanish ones you cook only in pan and with potato and eggs, Fritatta the italian one is cooked one side in the pan the other finnished in the oven and you can add anything you like, Spanish always potato, someones add onnion and chorizo, thats depend of the region and familý tradition. Have a nice day. Use the butter of your confit to coock scrumble eggs or anything.
Why are italian and spanish women so hairy?
easier similar dish is boil potatoes and drain then back on hob add raw eggs and fold in through potatoes until egg cooks....you can add butter/milk salt & pepper too 😋😋
No chorizo allowed in a real Spanish omelet
@@bubugagabuba5792 nah not that common but they´re a thing
Guga, you should try adding garlic powder on the steak when dry-brining it overnight. I tried it last weekend, and it seems the garlic gets dissolved or something because you get the taste of it throughout the enitre steak. It tasted absolutely amazing, so I highly recommend you guys trying it!
@@jonathanmedina9215 garlic?
@@jonathanmedina9215 Garlic 🧄
I like using sriracha salt for dry-brining, for the same reason. I'm not fond of sriracha salt as a table seasoning, because it's nothing but salt and heat and tastes nothing like sriracha, but as a dry brine the heat and salt dissipate, and you get these little hints of chili and garlic flavor throughout the steak along with the salt.
I boiled a stick of butter in 5lbs of STEAK!
Nice. I suggested this one on your other channel, glad to see it came out awesome!
Hello Guga, I love your videos, keep up the good work man!
I have been watching your videos while healing from a gallbladder surgery! Amazing I love your experiments in all of your channels!
Sounds like torture if your on a diet…hope for a speedy recovery
A stick of butter is not a pound of butter lol. When he said 5 pounds, I was like, no way 20 sticks of butter is gonna fit in that pan 😂
Barely a pound and a quarter since each stick is 1/4 of a pound.
Yeah 2 days ago I said the exact same thing, but no response
I was thinking the same thing, I think each stock is actually only four ounces, cuz I get that same exact butter for every day use at home, and the box comes with two sticks, and the box is eight ounces..so each stock, flour ounces lol
I would totally add a bottle of ale to that butter and steam mussels in it! Don't let that go to waste. Love your videos, always makin' me hungry!
Oh now we're talking!!
I just resubscribed. I was missing you guys! The egg dish looks phenomenal! I use Kerrygold butter at home. It is a high-fat butter, so I knew Guga would find it sometime.😊
Oo that side dish reminds me a LOT of how I make scramled eggs. Bunch of cheese in egg mixture, same seasonings(garlic powder instead of paste) and caramelized onions. Lovely! Never had steak though..
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. ;)
3:35 I couldn't help but notice that beautiful knife Guga
Hey Guga, you should dry age a steak in garlic and rosemary with a butter binder!
I literally love this channel lol
Oh-la-la! - Both look awesome - I agree with sous-vide and then dipping in the flavored butter! - Cheers!
And the butter doesn't go to waste as you can chill it down, roll it up in glad wrap , freeze it down and use it as a Cafe de Paris later or even on toast.
I do thank you so much your majesty 👑 I had to buy a sous vide circulator after subscribing to your page and I always make my steaks the Guga way even though I can only afford choice 😅
Guga you are amazing. Constantly bringing new sides and techniques. This saves us peasants a lot of money 🤣
🐠 DRY AGE IN CAVIAR!! 🐠
11 MONTHS IN A ROW!
COMMENTING ON EVERY VIDEO, ON EVERY CHANNEL. COME ON GUGA! LETS GOOO! :)
Lowkey want to see this too 🤔
@@bryanalarcon749 eyyyy let's goooo!
Hey Guga, you are missing the potato for it to be a tortilla espanyola (or tortilla de patatas as it is also called). I would rather call it a fancy omelette :P either way, looking good
He also called it a frittata, which I would say is more accurate
Salty foods experiment! 24hr marinade 4 steaks with 1 control, marinade each steak like:
Steak 1 - puree'd artichokes
Steak 2 - blended kalamata olives
Steak 3 - blended anchovies
Steak 4 - dark brewed soy sauce
Then finish the seasoning to cook by just adding black pepper and garlic powder for a fair comparison! 😁 which salty food will compliment the steaks best? I think it would be a great idea and I'm sure others would love to see what happens, Guga! 😃
P.S. side experiment: find the most expensive mayonnaise/aioli you can find and do a 30 days dry aged experiment with it. Who knows? 🤷♂️
Hi Guga, I bought a Chianina rib eye from my butcher and it was amazing! Can you make a video comparing different breeds? Would love to hear your opinion on this 😊
Great stuff Guga!
I got sous vide machine because of your videos and oh my Jesus it’s the best steak ever!! I’ve made it at home and for friends and now they’re ruined they can never have steak again without it being sous vide! Thanks guga!
Awesome video as always! Do a Denver steak!!
You should try putting the butter directly in the sous vide bath instead of water, and using it to sous vide the steaks without vacuum bags, just in the bath with the herbs, etc.
I've had that souve vide circulator in my shopping cart for a year now. I've got to try that.
It's the first guy narration for me...this dude will get you salivating in a sec🤣🤣🤣
Hi Guga !
You always use garlic powder to season your steak, but I was wondering if it would not be better to use other garlic seasoning like fresh garlic, garlic paste or some kind of garlic compound better ?
Would you make a video about testing different kind of garlic seasoning to find out the best way ?
Love you
9:00 in spain it called Tortilla and in france it's a Quiche. Different countrys different names for the same dishes.
Eine gute alte Eierspeis
should make a compound butter from the left over from cooking the steak
Watching this at around 10 in the morning and I want a steak!
Daaaaammmnn that looks so tasty!!! Now that u know it works with butter, u gotta try it with either ghee, waygu fat, or bone marrow butter 😋🤤
Hey Guga, whats up! Love your videos. Been watching all of them (SVE and GugaFoods) for 3 years now. I have a request for you!
Is there any way you can smoke meat without having a smoker? For example using a weber? I've been wanting for you to post something about that for a long time! I would like to try some of your smoked dishes but I dont have a smoker at home. Can you make a video on that?
Um abraço de Portugal!
I cant look at one of Guga's videos withought a big ol' smile on my face 😃. Im hungry now and I just ate lol
You have to make mofongo with carne frita, one of the best combinations in Puerto Rico… simply amazing
Guga my man, the fritada and tortilla española are two completly different things hahah. The tortilla is cooked with oil,eggs,potatoes and onions. If its a little soggy inside, then its perfect! Keep it up my man.
Guga can you please do an in depth smoking tutorial? from the start to finish with fire managment etc.. thanks!
I saw a confit video for crispy pork that I am dying to try.
My dad received a sous vide kit for his birthday and im so excited to try it out
I love mine. I have the flame thrower too. I use the Kerry gold herb and garlic butter. You can sear with the butter in a pan or sear with the flame thrower and melt the butter on top. So good either way.
When your butter steak isn't enough cholesterol, you make yourself 8 eggs as a side-dish.
Hey guga, can you cook with mutton 😁
They are really common where i am from and would love to see you make things with it♥️
2:19 I'm from Spain and I have to say that this is the first time I've seen an omelette like this 😅
The Spanish omelette, or Tortilla de patatas, only has eggs, onions and potatoes, nothing else. Even so, the omelette you have made looks good.
2:49 And wtf is proshunto??? I think you mean the Presunto, which is how you say ham in Portugal
@2:49, he means prosciutto - Italian ham that is similar to Jamón Serrano. As for the omelette, looks like an Italian frittata, in this case a cheese frittata (with non-italian cheese, lol!). Tortilla de patatas is THE omelette for me. However, I agree that this looks good.
@@christianvachon2235 what you say makes a lot of sense. Thanks for the clarification!
He means "prosciutto" which is an Italian cured ham :)
@@Dani_RM7 Thanks! It's my pleasure! Have a great day! Cheers!
Yeah, I was expecting potatoes. He must have forgotten them
if i recall correctly, tyler florence rests his steak in a butter bath after cooking (saw it on an ina garten show once). that might be an interesting variation on this you can try, guga.
Hey Guga you should try Biltong from South Africa
The way this guy narrates makes me sooooooo hungry
Guga you should try STARFRUIT steaks. Starfruit juice marinaded vs starfruit compound butter. Cheers.
Great job Guga! I would purify this butter and dry-age some steak with it!
Here's something I don't think you've tried:
Fermented Shrimp Paste.
Also known as BAGOONG in the Philippines and most southeast asian countries.
Commonly found in most asian supermarkets or well stocked asian sections in mainstream american supermarkets (ie not that hard to attain).
Perhaps try initially as a compound butter?
Or a dry aging method?
Or a marinade when putting into sous vide?
I'd be interested to see if you're down for trying, Guga.🤔
I have a love/hate relationship with this channel. I love to watch this channel because, the food he makes looks amazing. I hate to watch this channel because, I'M NOT THERE EATING THE FOOD! 🤤
if you want to confit a piece of meat you don't want it boiling, you are supposed to gently cook it. The piece of meat is also supposed to be completely covered in the fat. You basically just braised meat in butter instead of confit.
Hey Guga, please I want to see miso dry aged steak, you could do both red and white miso along with a control dry aged. This could be epic!
Saving this for my birthday
hey guga you're the best chef youtuber
I had my first real Wagyu experience last night, A4 sirloin… and holy Jesus it was unreal, and I cooked it nowhere near as expertly as guga, it might sound ridiculous, but it’s not even a food, it’s an experience, you wouldn’t want it every day but if you could have a food experience that good every day you’d be happy 😍
that butter is pure gold make everything with that
Plugra runs circles around Kerrygold
YAY! THE HAPPY STEAK DANCE MUSIC IS BACK!
Maumau’s back! 🙌🏼🙌🏼
Many years my thinking was based on prejudices and I refused to eat rare steaks but now I'd die for that juiciness 🤤🤤🤤
Ok Jizzy taste :/
Guga - you didn’t tried yet the combined dry-fat aging technique: 14 days dry age then encased in fat (butter or ghee, tallow - or my favorite: cocoa butter - maybe mixed in some spices or herbs or hay or tea or -kombu!!! or katsuboshi…) and aged for 14 or 30 or longer…
Bro Guga the side dish looks crazy good but how you call that "Tortilla Española"😳😳
Hey Guga, can you please try to sous-vide a regular steak and an oxidized one and see if the sous-vide saves the oxidized steak
Great video goga thank you. Saudi Arabia
Guga you should do a top ten steaks video all the best experiment streaks you made and crown a champion
6:18 that angel smile tho
PS: please dry age in olives paste
what's the brand of the enameled cast iron braiser that you used for your butter?
This side dish isn't a tortilla española, in spain it's called more like a tortilla francesa.Tortilla española has eggs potatoes onions and salt! Tortilla española is called tortilla de patatas in Spain.
Would doing confit in different oils give other flavors? Wagyu fat, duck fat, coconut oil, goose fat or even camel fat? Looks great though. 35 day konbu dry aged wagyu please.
The side looks amazing but is not a tortilla española.
Guga is king. It's insane how much I've learned from you Guga
Id love to see a triple dry-age face off. Umai bag in the regular refrigerator VS Dry age cabinet VS Umai bag in the dry age cabinet!
Hey GUGA could you try making SUYA it’s a Nigerian street food with a very distinct seasoning.
Kerrygold is good butter, but honestly even the cheapest butter is way more delicious than even the nicest margarine. Also, I'm amazed I haven't seen anyone say "Stop trying to make fetch happen."
Guga: It's not good for the heart but it's good for the mind
Me: It's good for your soul
black pepper dry age pls
also glad one of these butter experiments turned out good, finally
I wonder if it would get a similar result of just putting 1 stick of good butter inside the sous vide bag with the porterhouse.
You should try to make a chaliapin steak. The recipe uses onions to tenderise the meat.
yea maybe I would try this with Great Value brand butter.
Guga could you try doing a dry aging experiment using pure capsaicin, liquid smoke, and mango please. i think it will be amazing
Can you please try this but reverse confi first before putting in a crust using charcoal grill not flame torch
I love the video and can you dry age a steak in wasabi or soya
Guga, I got a Sous vide machine! Tried without vacuum bc I don’t have a sealer but it turned out great! Dried it out by searing on the grill, won’t do that again lol I tagged you on IG!
Hey Guga. Love your videos. Can you make 1 without using the actual sous vide container... Want to see the process
Check out his Basics videos.
This channel I come across it from bilibili when I was in China . Since then I follow them here
I'd like to see you do a video where you compare elk steaks to wagyu beef steaks
What if you find a way to use sous vide to make ceviche? Pico and shrimp in a bag, shrimp first, idk. But if anyone can find out the best way, it's Guga.
Is there any chance we could get another experiment with your home made MSG(MSGuga) like a dry age or compound butter?
"If you don't have a sous vide machine, go get one"
*looks through my empty wallet*
9:09 Have you guys noticed, that whenever some form of food is cooked, Angel HAS to be there.
Definitely fattening him up for his dry aging.
Watching this while eating steak and eggs!
Can you Sous Vide a steak submerged in butter inside the bag? Would that confit it as well? Add the garlic and herbs into the butter too.