Roasted GARLIC Steak Experiment with perfect side dish!
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- Опубліковано 29 вер 2024
- If you love steak and the amazing flavor of garlic this video is perfect for you. Roasting your garlic or smoking it is one of the best thing you can do with when cooking a steak. On this video I show you my take on this next level combination.
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HOW TO COOK BONE IN RIBEYE SOUS VIDE
I cooked it for 2hrs @ (135°F / 57°C)
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1 tbsp Roasted Garlic
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#SousVide #Steak #Recipe
5:02 "then, I slowly but surely throw in my balls"
Everything, Sous-Vide
2021
“Let them cook until you get a nice golden brown color”
That's a big hole
I was gonna say, I know Guga tries to be PG but cmon how did nobody else comment on that lol
Guga sus
Pain.
“I know my steaks don’t look that good right now, but watch this. Tu tu tututu tututututututututu tutututu tututu”
Guga whole life
I always say that whenever I do reverse-sear.
Maybe it's the secret Guga seasoning
Really gotta annunciate those first TU TU twangs.
An iconic timeless classic
😂😂😂🤣🤣😂🤣😂 exactly
"my favorite is the flame thrower" i just love the way guys speaks
Some structure to our balls
speak*
uh oh watch out, Grammar nazis still exist to this day
Even though a lot of what he says is repetitive, his passion is clear and I can appreciate it.
@@icecold7Are you making fun of the way Guga speaks? Bruh... not cool.
2:11 trypophobia
I know right, I couldn't stand watching it for too long, I got the shivers
@@marwan4358 makes me itchy
i also couldnt watch it
Same...
Botworms.
"They are THICC"
- Guga 2021
i feel weird watching those garlic cloves get wringed out
yea not really apetising
Looks like a pimple
r/popping
Looks delicious, I’ll definitely make this next time we do steak
I don’t have trypophobia but it looks gross 🤢 Looks like a pimple popping or maggots squeezing out of a hole. My shoulders tense up each time. But roasted garlic is delicious so I get over it lol
Loving all your videos. I received my Anova precision cooker a couple of days ago and tested it with a little rib eye steak. OMG!! I was blown away by it. Tomorrow me and the fiancée are having a proper steak dinner. Can't wait.
I might even roast some garlic after watching this video.!!
I have a crazy idea: dry age a steak in garlic paste
This is easily one of my favorite channels on UA-cam!!!
I was almost expecting guga to add garlic powder to the garlic🤣
Wtf😂
0:56 I was not ready for that. I love garlic, but that shot freaked me tf out.
Let’s dew it!
IT IS A MEMBRANE!
Cheers everybody
Searing music
That’s a m a z i n g
And your sauce is d u n n
I know it doesn’t look that good right now, but watch this.
It is enough talkin and it time to cook our steak
What do you think meow meow
Angel doesn't like it
I think the fact that I was able to read all of those in his exat voice says that I've watched a lot of sous vide and guga lol
@@gargoyle5701 I am reading the exactly the same way! And when I reach "Searing music" it plays in my head :D
5:03… GUGA NOOOOOOOOOO!!!! 🤣🤣🤣🤣
Guga’s videos start my morning out right.
I will be very honest. This are the only videos that I watch till the end.
Guga! Can you make a video where you cook different cuts of beef like a brisket, such as a whole picanha or a whole New York strip?
I tried most of your recipes and I can say it’s 100% better than 5 stars restaurant keep it up 😎
your reactions have always been the best part of the videos, but i feel as if they’re shortened now
After having all kinds of wagyu id expect this
0:25 „as we all know bigger is always better“ 🙃
@Sous Vide Everything in the spirit of angel..fried cheesy potato balls shall hence forth be known as “Guga’s Balls” 🤣
"Hot, and quick, and as fast as possible!" -Guga 2021.
„Skinless is a lot better..“ definitely
Angel is so focused, he doesn't even look at the camera barely. LOL
Next time make a super concentrated garlic butter of 1:1 roasted garlic to butter. I've done this... its good...
Nobody:
Guga: “talkin’ about that...”
it do be like that every. single. video.
I love your videos Guga I'm looking forward to the next one 🤝
Guga you are making me so hungry right now bro. Lol 😆
haha, 3:14 yeah, dip the ball to the sauce first, then stretch it with your hands
Also could do the samething in the AiR FRY'R 400* for 22mins
"Don't be afraid to season the board" Adam Ragusea will be proud!
If I rob Guga's house and he sees me, he's definitely gonna tell me "I know you don't look that good right now, but watch this..."
Guga: *burns me with the flamethrower*
Also Guga: I seared him with a flamethrower so he's medium rare in the middle
I have a video idea why dont you try different types of picanha (top sirloin cap) from other animals like Elk and compare them to beef picanha. Love your videos by the way.
When guga says, "bigger is always better," I could feel quaking throughout my prostate.
The only Trypophobia symptom that exists is telling everyone else you have trypophobia
Hey Mr Guga can you create a steak ( anything you want ) with different compound butter including Black garlic and which one is better ???
I forgot a ribeye and a filet mignon for approximately 12 or 13 hours. It definitely tasted different, but was still good.
"one head is good for one person"
That's not what she said
I feel like everything is easy for him. Like he can say "now we're gonna cook a dead person for 60 min and then smoke it for 45 min and then boil it for 5 days. That is as easy as it gets"
Goes to show, you ain't no vampire!
When you said slowly throw your balls🤣😂
1:02 and thats how i got typorphobia just nah im good
Daaamn, looks good...
Might as well marry the two food channels at this point. I think the sous vide section was a total of 2 mins...
I.... am going to do some of these cheeseballs for tomorrow's 14 hour brisket night at friends house...
You should make a doner kebab with that garlic sauce. Its amazing.
Is there a link to purchase the mini cast iron pans that were used in the video to roast the garlic?
Doctor pimple popper started getting hot and bothered by that garlic squeeze
Guga loves his cast iron pans so much, he even has baby cast iron pans
Guga: “I keep my oil at 350 degrees and then throw in my balls”
Me: No don’t do it Guga!!!
Me: *See’s him then throw in the potato balls
Also me: ahhhhhhhh right, ok I see... yeh so I misinterpreted the... yep 🙃
"were gonna start with a little bit of mayo" *puts the whole container*
Guga u should try to make the best Devil eggs bro thanks bro
I would like to see a guga and binging with babish crossover
How let's see sous vide steak with the roasted garlic in the bag. I bet that would be 1000 times more fire.
Try that with black garlic!
00:58 Rest in RIP people with trypophobia
Hey Guga! My good friend makes amazing custom cutting boards with a deep juice groove. I think you’d love one. I can send you a picture of the one he did for me.
I never imagined garlic can be so scary
what if you try it on the A5 picanha?
When he squeeze that garlic, reminds me of my nose
“Bigger is always better”
“Throw in my balls”
Man I do not have maturity for this.
Wow I didn't consider who trypophobic I was until now
What happened to the tops of the garlic?
So which garlic was better, the roasted or smoked?
Day 8 of asking Guga to make a danish dish called Tarteletter
Can anyone send me the music Guga uses when he takes his meat out of the sous vide machine? I wanna use it for when I get out of the shower...
It's Smile-der 😃
2:00 *Trypophobia Triggered*
Guga and Gordon who’s with me? ⬆️😆⚔️
Trypophobia triggered
I always feel something is wrong with my flame thrower cause that music doesn’t play
Iconic searing song. I play that when searing my steaks with cast iron 🤣
@@masudkhoa3861 wait what is the music called its like those songs youve heard but you dont know the name 😔
You should ask which tune it plays before you buy it.
@@morepumpmoredump6808 Check his description
Caution: Trypophobes, beware of this video.
I suffered it, the garlic. So mesmerising yet phobia.
Followed by popping them like giant zits
I was looking for this!
ikr..damn guga
My skin won’t stop moving!
1:00 oh god my trypophobia
Ikrrrr
2:00 "i mean take a look at this" arrrgh no thank you
I had to scroll away from the video to see if anyone else commented on this
I'm 100% with you. Hell, you'd think him squeezing the garlic out would be a relief, but it just combined gross w/ terror.
Rest in peace, garlic.
You will be minced.
Bruh ur too funny lol😂
I clove this comment.
The ultimate funny Dad Joke. Lol
@@26muca07 Get out.
@@masudkhoa3861 Shut up Dracula
"...to give us some structure to our balls" -Guga, February 25th, 2021
Option 1: school homework
Option 2: watch Sou Vide everything
Option 3: Watching SVE while on homeoffice... LOL
I’m literally sitting here with homework in front of me lmfao
Imagine school
Option 3: Sous Vide your homework.
@@mrmustangman1964 then add a crust with the flame thrower
Guga: *cuts top off garlic*
Me: Trypophobia activated
"to give structure to our balls".. He is a man of culture.
@05x_3 Lame
0:41
Adam Ragusea:
"Whoms't has summoned me"
2:14 Quang Tran "C'mon guys"
"As we all know, bigger is always better." First of all, pause. Also, what about the motion in the ocean?
It’s not about the size of the wave it’s about the motion of the ocean - Sun Tzu
My trypophobia is killing me with these garlics somehow
Same
when your trypophobia kicks in :0
Thought the same thing haha
Same here 😣
What is trypophobia sorry?
@Aiden Barsness thanks for the explanation
That scene of you squeezing the garlic made me extremely unconfortable. Looks like you're squeezing a pimple out or something, ugh.
"Some strucure to our balls" haha that made me LOL so hard
You should try dry aging some steaks in that roasted garlic paste (sort of like how you did with the butter).
I think it is gonna be strong flavor... maybe with little of olive oil and butter and the roasted garlic
I think the garlic would just rot
not going to lie the garlic triggered my Trypophobia haha
Hey Guga!
I am a brazillian viewer and I've began to love your channel recently. Love the energy and good vibes. Would it be possible at all to do a meat cut video guide? A lot of the cuts of meat you use have a very different nomeclature than what we use in Brazil, as I'm sure you are aware, and sometimes I am in doubt as to what cut of meat that actually is. It would be interesting to see a video where you go and point out each cut of meat, what they're good for, what kinds of seasoning go well with them while also pointing out how that cut is named outside of the US (Perhaps in Portuguese and Spanish since a large margin of your international viewers are composed by those two languages) on the side. I think everyone would enjoy a video like that and it would be great for people like me who want to cook all the delicious stuff you cook but don't know exactly how to order it on the butcher's shop.
Thank you for reading, a big warm hug from Conselheiro Lafaiete, Minas Gerais :)
you could just google what he says the cut is, and it will take you to a bunch of links to the information.
Anyone who thumbs down this video must be a Vampire 🧛♂️
Probably Mad Vegans
@@Qnor Mad vegan vampires.
Very good recipe, congratulations. وصفة جيدة جدا ، مبروك. Очень хороший рецепт, поздравляю. Receita muito boa, parabéns.Çok güzel bir tarif tebrikler. Have you ever eaten lavash pizza? هل سبق لك أن أكلت بيتزا لافاش؟ Вы когда-нибудь ели пиццу из лаваша?Você já comeu pizza lavash?Siz hiç lavaş pizza yediniz mi? You do it in 5 minutes, cook in 5 minutes and eat in 3 minutes. يمكنك القيام بذلك في 5 دقائق ، والطهي في 5 دقائق ، والأكل في 3 دقائق Вы делаете это за 5 минут, готовите за 5 минут, ешьте за 3 минуты.Você faz isso em 5 minutos, cozinha em 5 minutos, come em 3 minutos.5 dakikada yapıyor, 5 dakikada pişiriyor, 3 dakikada yiyorsunuz. I wait as a guest in my kitchen. أنتظر كضيف في مطبخي. Я жду как гость на кухне.Espero como hóspede na minha cozinha.Mutfağıma misafir olarak beklerim.
“Start with a little bit of mayonnaise...”
*fills half of the food processor with mayo*
Notice that too. Hahaha 🤣🤣🤣🤣
I tried my hand at reverse searing two-1 pound Australian wagyu ribeyes for my valentines day dinner with my wife.
I now understand why you prize wagyu so much. I havent had a steak since and idk if ill ever eat another non-wagyu steak.
It's truly a whole new level of steak. I haven't even had anything but American cross-bred wagyu yet, and I'm hooked!
his accent is like a bow on a wrapped present it just ties everything together
@2:11 looks like an episode of Dr. Pimple Popper
Brugh im gonn-
Guga's wife: "Why do you never last more than 2 minutes?
7:02 "I just do it hot and quick, and as fast as possible"
Those garlics trigger tryophobia😂
As apart of Cajun culture u should sous vide a whole crawfish boil. So potatoes corn sausage and crawfish.
I dont have string cheese available in my country, what other cheese i could use?
looks like DRY AGING IN ROASTED GARLIC is inevitable! "Les doo eht!"
"Believe it or not, but one garlic head is good for ond person." RIP Toilet
RIP face to face communication
@Ethan sir you have good taste in jokes but that pfp is just a no-no
@Ethan michael jackson heehee
@@RF_N i dont get it, whats his pfp mean?
@@amarug amogus
Did Angel break up with his gf? In the last few videos, his personality has been different: he seems less energetic, less happy, more somber and even slightly sad. Is it just me?
I absolutely LOVE garlic................Let’s Do ITTT!