Fun fact: Microwave ovens have see-through mesh screens because the diameters of the holes are smaller than the smallest microwave wavelengths. Thus, they can't pass through and cook you.

@AGuy-vq9qp

Жыл бұрын

Wavelength is the length of the wave… it wouldn’t work like that.

@vinkrilldude

Жыл бұрын

​@@AGuy-vq9qp apparently metal is also great at reflecting and absorbing microwaves

@AntsBBQCookout

Жыл бұрын

wow, thanks for the microwave fact!

@AGuy-vq9qp

Жыл бұрын

@@AntsBBQCookout more like microwave fiction.

@AntsBBQCookout

Жыл бұрын

@@AGuy-vq9qp I'm going to grab my popcorn for this incoming microwave debate 🍿👀

Whenever I watch Guga is like an everyday ASMR cooking video for me. I don't know why, he always cook, give instructions in his Portuguese accent and then reviews with his nephew. Just wholesome.

@_Fuscous

Жыл бұрын

He's from Brazil, not Portugal. I think he's also half Korean.

@NelsonWin

Жыл бұрын

@@_Fuscous oh wow.. thanks.. the way I said Portuguese accent is because Brazilian speaks Portuguese right?..

@_Fuscous

Жыл бұрын

@@NelsonWin Portuguese is spoken in Brazil, but it's still a Brazilian accent the same way that Americans have an American accent and not an English one.

Guga was so preoccupied with whether he could, he didn’t stop to think if he should.

@doomrider7

Жыл бұрын

To be fair, he REALLY didn't want to do this and only went through with it due to a fan request for someone who doesn't have anything except a microwave. Uncle Guga took one for the team.

microwaves really get a bad rep when they really dont deserve it. they are an amazing tool that, when used right, can pretty heavily cut down on cooking time for a lot of food, without really giving up quality. sadly a lot of poor chefs and resturaunt owners just used microwaves to cook everything, which really put into peoples mind that microwave = poor quality

@AntsBBQCookout

Жыл бұрын

Gordon Ramsay's kitchen nightmares has forever tainted the world's view of microwaves 😔

@Propane_Acccessories

Жыл бұрын

I think people also just don't take the time to understand how microwaves heat food, so they make some pretty bad mistakes.

@gunslngrxero

Жыл бұрын

I love Firehouse Subs, number 10 w/ the steamed bun. But I wondered, what if you made it at home. So i researched and researched thinking oh, a bun steamers expensive right? Low and behold you don't a steamer, you need a lightly damp towel wrapped around your sammy and 20 secs in the nuke box. Microwave been the goat

@TEDodd

Жыл бұрын

And Guga fell for the worst one. Microwaves have power setting but most never learn how to use them. Other than reheating liquids I never use high/100% power. And certainly not for a cook time that long. I'd not go over 50%, probably closer to 20-30% to cook a big thick piece of meat.

@jacobcampbell8676

Жыл бұрын

@@AntsBBQCookout yeah, the people on that show really did chef Mike dirty 😢

I think, if anything, this teaches us just how forgiving brisket actually is. Not to say that smoking one is easy by any means, but I think a lot of the difficulty comes with all the guesswork involved because no two briskets will cook the same. But even still, I think this shows us that the briskets are probably far more forgiving of mistakes and mishaps than we think, and we probably don't need to stress ourselves out worrying over every little detail and maintaining that perfect temp.

@AntsBBQCookout

Жыл бұрын

There are so many ways to cook a brisket well, and very few ways to do it wrong. Thanks for sharing, this is great!

@irrespondible

Жыл бұрын

Which means that the people saying that "This is the only way to cook brisket!!!!11111!1!1" are totally wrong. The best way to cook a brisket is the way you feel good with. Because that's what briskets are for.

@JazzKazoo0930

Жыл бұрын

@@AntsBBQCookout I had an experience kinda like this with ribs, I just slathered it in my favorite BBQ sauce and threw it in my oven for an hour. No joke some of the best ribs I've had. Tons of flavor and incredibly tender

@Chevsilverado

Жыл бұрын

Yeah tbh as long as you smoke at anywhere between 215-275, wrap at 150c oven until it hits 205f you’re fine. Spritzing, binders, exact temp, etc etc will all help/change the end result, but with a bit of research you can make a great brisket. The absolute hardest part is the cook time. It can be done in 10 hours or 17 which is a huge variation. At least you can rest it in a warmed cooler for up to like 6 hours to help with planning but yeah. A pretty good brisket and excellent brisket are relatively close to eachother in terms of quality, but it’s WAY easier to make a pretty good brisket. Everyone has their own way of cooking a brisket so the fact that there’s such debate over the “best way” means there is probably no wrong answer as long as you follow the basic steps and research and do whatever you think makes sense. Wrapping methods, fat up or down, temp, type of wood, dirty or clean smoke, rub, all are personal preference. The only way you’ll get a “bad” brisket is if you: 1. Cook at a completely wrong temp 2. Under cook or over cook Even then it’ll be edible, just not as amazing as you see on KZread. The only time I’ve seen people make bad briskets is if they just wing it and do zero research, because if you watch a couple videos you’ll get the basic idea. I obsessed over every detail but now I just do whatever. I have a basic procedure that is pretty standard and it makes good briskets every time, and anything else I want to try is just a cherry on top.

microwaves don't really cook from the "inside out" , microwaves heat food by exciting water molecules, so (aside from where the waves stack up due to the shape of your microwave walls) while your food may not heat up strictly from the very surface, the heating is still from the outside in.

@AntsBBQCookout

Жыл бұрын

Thanks for the insight! I get that the waves are coming from the microwave and penetrating the brisket from the outside in. But wouldn't the higher concentration of water (i.e. the inside of the brisket) finish cooking first since the water molecules moving is what's causing the heat? In short, would Gugas dry brined brisket finish cooking inside before the outside? Or did I get that wrong. I would appreciate some guidance, pls!

@renchesandsords

Жыл бұрын

@@AntsBBQCookout you can think of shining a flashlight at sheets of paper, even if the first sheet is really thin, most of the light would be blocked in the first few layers, most meat would still have some water in the surface unless it's reduced to charcoal (even jerky is around 20 to 25% water), the water near the surface would absorb most if not all the energy before the radiation makes it to the core.

@AntsBBQCookout

Жыл бұрын

@@renchesandsords that makes a lot of sense. Appreciate you taking the time to explain that. So is that why the brisket had burn marks? The waves blasted the brisket in those spots cooking the exterior first then the interior and then the outer parts of the brisket from the heat of those burn spots and the inside? Lol sorry for the million questions, I'm just trying to understand Gugas results lol as to why the inside was so dry, but the outside didn't look that bad (minus the burn spots).

@renchesandsords

Жыл бұрын

@@AntsBBQCookout that's what I would assume for the outside as well, as for the dryness, I'm not too sure, but if I were to take a guess, the proteins in the meat released the water when heated but didn't have the time to re-tangle themselves and trap the water, which it would have during an overnight smoke, though you probably know more about that side than I do

@AntsBBQCookout

Жыл бұрын

@@renchesandsords man, this has been so helpful. So much went over my head with engineerguys video, but now I understand what he meant by cooking simultaneously. thanks so much for your patience and time!

that was the craziest experiment theyve ever done xD my personal favorite, especially their reactions at the end 😂

This is the most underrated channel on the platform, I saw your production quality and just assumed you had over one million. Keep it up and you’ll be one of the biggest bbq channels on here!!

49 minutes in the microwave, he irradiated that meat. That man cooked up a fallout steak, that’s ghoul meat now. That brisket is finna get up off the plate and call me a “smooth skin” 😭 lol but in all seriousness I’m surprised that the brisket came out as good as it did, I figured it would have just been a grey lump of soggy meat when it was done.

@AntsBBQCookout

Жыл бұрын

😂😂😂

I love guga. He's nuts, but I love him. BTW, watching a couple of your brisket videos earlier today made me run out and grab one to do overnight tonight. Ran to costco, trimmed ,seasoned, giving it 8 hours in the fridge and then onto the smoker she goes. You've also reignited my desire to get a full offset, though it needs to be small and not crazy (I currently have a masterbuilt gravity, which does a great job - its just not the same)

@AntsBBQCookout

Жыл бұрын

i love to hear it, man! that's awesome!!

@JazzKazoo0930

Жыл бұрын

He tries the most ridiculous shit, and I love it

@aniquinstark4347

Жыл бұрын

I appreciate that he tries so many weird ideas because I don't have the money to experiment like that. And many of them end up being pretty good

It's like a steamer... you're not going to get a sear on there either. But a microwave has an adjustable power output and it absolutely loves fatty meat because a microwave dehydrates food by default. High power output if you want to cook from the outside in, and low power output if you want to cook from the inside out.

Dude your channel is gonna explode I know it! You put your heart into these videos and I’m glad to say I was a fan before you get huge 😎

@AntsBBQCookout

Жыл бұрын

super kind man, thanks for the positivity. its super motivating to hear this feedback. makes the all nighters worth it!

An actual good video format, very enjoyable

Man your hilarious and crazy I bet your neighbors love you

Love these reviews. I think you’ve hit an untapped niche in the bbq community! 😊

@AntsBBQCookout

Жыл бұрын

haha it seems like it! thanks Jen, glad you enjoy them

New subscriber. This channel is AWESOME lol!!!

Such an underrated channel. I cannot wait for you to hit a million subs

Love these reviews my brother

I loved this video, but you gave much more knowledge and understanding of brisket which made me subscribe right away, glad to say im in the party before 10k sub xD, finna check your video after this, I hope you go far my g :)

@AntsBBQCookout

Жыл бұрын

Appreciate that, man! You made it in!! The before 10k door is officially shut 🙌

Listening to your explanation as to why it was chewy, could that mean that if Gaga cooked it for less time in the microwave (I.e. 20-30mins) and then took a blowtorch or flamethrower to the outside for the bark, would the brisket have come out much better?

@AntsBBQCookout

Жыл бұрын

Maybe at a lower power level too, but yeah I think so

@irrespondible

Жыл бұрын

Reaching the internal temp, then a good sear with a blowtorch may actually work.

This channel is a gem, always look forward to an upload

@AntsBBQCookout

Жыл бұрын

🙏

Got me a 15 pound full packer going today on the offset. Seasoned it with Cavender’s Greek and a sprinkle of MSG. I didn’t have any coarse salt or coarse pepper so I couldn’t do my normal thing. Smoking with Royal Oak lump and Pecan chunks. I’m gettin’ some today.

Yeah this dude is gonna blow up soon this content is too high quality

Algorithm put me here. I half expected you to pull back and have your own microwaved brisket. Been watching too much food youtube lol. Dropping a sub and looking forward to more bbq related content on my feed 🤤

BBQ Bedtime stories now that's a book I can read to help me sleep

So what is the Brisket was frozen first and then not fully thawed, could that help?

One thing for why Guga trims off the fat cap like that too (I assume) is because he cooks for large families a lot of the time, who have really varying preferences, so I think he does it so there are leaner and fattier parts

you could probably make a microwave, oven method that does the first half in the microwave so it gets cooked and the last half in the oven. oven would help you get that outside cooked properly. and it would probably reduce the amount of time a normal oven method would take.

@poom323

Жыл бұрын

Yeah, this method is pretty popular in Thai home cook.

From what I understand is that microwaves vibrate water molecules and they heat up cooking whatever is in the oven.

🚨CORRECTION🚨 Shout out to @RenchesAndSords for correcting my explanation that microwaves "cook from the inside out". This is INCORRECT. Microwaves cook SIMULTANEOUSLY via the water throughout the brisket. As such, when I say "cooks inside out" in the video just replace it with "cooks simultaneously". But with that said, I still believe the microwave is still the WORST way you could cook a brisket. So much of my argument in the video remains the same. EDIT #2: Bro I'm getting cooked for my 50iq microwave science. I was way out of my depth 😂 oh well I deserve it.. the internet is undefeated 😭😭💀 ------------------------------------------------------ Had a lot of people request I make a commentary on this video. So with great pleasure, I came back to the Guga Foods Universe! Always love the fun they have on Guga's channel and their willingness to experiment and share their results. Hope you guys enjoy this, and feel free to comment any corrections or push back on anything i discusssd. I always love to learn, and I read all the comments :) See ya next time! Take care, y’all ✌️😁 🔥 WATCH NEXT! kzread.info/dash/bejne/aKmCm7V9Zqm3lbA.html

@Urzaden

Жыл бұрын

This is also incorrect, you can test this by putting something in the microwave and heating it up if it cooked everything simultaneously you'd never have a cold center of a bowl of spaghetti while the outside and bowl are 1000 degrees.

@AntsBBQCookout

Жыл бұрын

@@Urzaden it's hard to explain what a microwave does with just one word. But simultaneous like engineerguy explained is better than my "inside out" terrible explanation. But yeah the waves will cook whatever it's going through simultaneously. But if it's not cooked long enough those hot spots created from the water jirating from the waves don't have time to transfer it's heat to other parts of the food.. I think 😂😂 bro Idk man, I'm just a bbq guy trying to understand myself 😂

*Godzilla had a stroke reading the title*

good emergency lhack for resaurant owners who wanna cut corners haha

Guga uses only salt, pepper and garlic powder so he can taste the meat from the experiments he makes, that's why he didn't put any rubs on the brisket.

Guga can cook a better brisket using a microwave than most people can even BBQ. 😆

Would it be beneficial to do a sear prior to microwaving or after maybe to help reduce the chewiness?

@AntsBBQCookout

Жыл бұрын

I think so, it would have cooked it more before the microwave giving it less time in there. It's an interesting question.. man, yall are really gonna get me to microwave a brisket to find out haha appreciate the comment.

@duckmanduckfairy8010

Жыл бұрын

@@AntsBBQCookout I will be on the look out to see if you pull the trigger, might be a nice test of half seared before and half seared after!

I'm more about ribs in my home BBQ experiments (mostly because it's just my wife and me so doing a whole packer brisket seems excessive) and my go-to recommendation for people who live in an apartment just want to make TGIChilibees-style fall-off-the-bone ribs without hassle or running afoul of prohibitions on open flames is to pressure steam them for 20-25 minutes in an Instant Pot, brush them with sauce, and finish under the broiler, because that's basically how non-BBQ restaurants are doing it anyway.

Cook things from inside out Hot Pockets: Nah

@AntsBBQCookout

Жыл бұрын

😂😂

This has me wondering about air frying brisket now 🤔

Great video! The way I see it though if you did this at home you can go one of two ways. A) Microwave only, SPG with smoke flavor. After 30 mins wrap it in butcher's paper(?) Then cook it for another 15 mins and let it rest for several hours. B) Start the cook for 2-3 hours on your smoker then transfer to the microwave for X minutes, wrap it X more minutes then rest for a few hours. I'm not sure if wrapping is plausible in microwave cooking but Guga's bin had a lot of rendered fat almost as if he boiled it. I'm thinking the wrapping would catch a lot of that; then again his brisket still looked juicy. The trick I guess would be to find a way around it being chewy. Perhaps frequent rotation and flipping?

@AntsBBQCookout

Жыл бұрын

great thoughts! would be interesting to try and finish a brisket in the microwave to pass the stall in finish instead of wrap... i might actually try it hahaha thanks for the idea

I’ve exclusively used a Weber kettle + snake method for brisket and pulled pork and it is infinitely better than even the best authentic bbq restaurant I’ve been to. Black crispy bark, amazingly juicy, Smokey. I only use it for like half the cook too because I just throw the brisket in the oven after the wrap. Im sure I can get slightly better results a little easier in a real offset, but at this point I don’t think it’s worth the cost because I can’t think of how the bbq could be any better.

Fun fact: Water has a quirk of being excellent at absorbing energy from the microwave frequencies, which heats it up. That means that the higher the water content, the faster it will cook. It was one of the reasons we discovered the uses that the technology has in cooking. This happy accident happened in the 1940's, when an engineer by the name of Percy Spencer who was a lead in a project developing radar technology, was testing a magnetron (the device that produces the microwaves), and realized that the chocolate bar in his pocket had melted. Milk chocolate having at least 5%, and up to 20% water in it. But don't worry, the radar technology also succeded... And it's mostly used today in airports, weather stations, etc. As for how it cooks things, it's a common misconception... The MW (microwave) actually doesn't cook anything. The food cooks itself (actually, the water in it), and it does so evenly. There are exceptions, like with bigger pieces of food, the MWs (microwaves) aren't enough to reach the center, which is why the center is cooked by conduction (so technically IT IS cooked from the outside-in). There's also the fact that two or more foods may heat up differently, and that's because of the difference in water content of each food... Also, in a piece of meat, fats may cook differently, as they have basically no water, and while they're still affected by MWs, it does not react as much as water, so it melts by conduction, when the meat itself heats it. So, it's not uneven, it's just that different foods react differently. As for the ability to form a crust... It is basically impossible, given that the air molecules inside the oven don't react with the MWs, so convection is out of the table. And conduction needs a material that can heat up, but plastic, ceramic, glass and other food container materials don't absorb the energy, so they're unable to be heated up by the radiation (they CAN be heated up by the food itself through conduction, that's why your plate can be hot when you take it out, but that's it). While metal can't absorb MW, they can reflect it, which is why the entire oven is lined with it. So the MWs reflects from everywhere to the food, reaching everything evenly (see above). Just, don't go sticking any metal in there, it can cause uneven cooking (and other "undesirable" outcomes). And while it is true that the microwave oven releases radiation onto the food. It is not "irradiated" per se, as water only absorbs its energy, which is transformed into heat (radiation = energy). So your food is completely safe to eat. And you are also safe, as the frequency which heats water (2.4GHz, which is the same frequency as most Wi-Fi signals) is too big (12.2cm or 4.8in) to pass through the mesh, or any other part of the oven for that matter. MWs are so efficient at heating the water molecules that you can create plasma with two grapes touching together (although explaining that is a bit more complex, and I already made this too long)... But you can also create it with other "waterless" things such as aluminum foil, or a lit match. Though making plasma in a comercial microwave oven is not a good idea, and shouldn't be done unless you're qualified, and don't use that oven anymore, as it can greatly damage the equipment. Anyways, that's all folks! Hopefully you liked the "fun" lesson in microwaves. Almost forgot... I really enjoyed the video btw, I'm definitely not writing this comment to critique the things he might've gotten wrong about microwaves (because of what I said above, they're misconceptions) and I don't expect him to know or explain perfectly how a microwave works. And also, why would I be nitpicky when I'm way too late to be relevant in this comment section? I commented because I'm just a guy who really enjoys researching and teaching people what I just learned (with apparently way too much free time). I came to this video to learn about cooking (not MWs), because I also love cooking... I already learned about MW ovens, and I hope y'all also want to learn too :) Great video :)

@ivanl.y.272

Жыл бұрын

Source: "My source is that I made it the fuck up" -Senator Armstrong Jk, it's actually just "trust me bro" Edit: I can't post the actual links from the sources and idk why. They're from Wikipedia, the FDA, and HowStuffWorks. So, you guys actually have to "trust me bro", but you can look it up

Guga smokes his meats in a pellet grill

bro about to get brain damage from shaking his head so much when talking

I had a professor (who has since passed away, Max Lazarus) who was one of the scientists that discovered microwave radiation. If you asked if he invented microwaves, he'd always say "I didn't invent them, they were always there!"

Microwaves cook from the inside out!?!?!! Tell that to my frozen lasagne!

Little fun fact, radars and microwaves emit the same electromagnetic radiation for different purposes. Microwaves work at 1-1000 GHz usually and radar any where between 100khz up to 300 ghz. This is why radars on planes must be shut down while the plane is on the ground cause it would basically blast the ground crew and everything else with a heat ray.

If a microwave cooks from the inside out then why is the inside always cold?

Kinders makes some great spice mixes

tip on microwave brisket putting it in foil while cooking in microwave helps make it smokier

Hey man you should do your own experiment on this using some some flavor like liquid smoke and smoked paprika and see if you can make it taste like it was smoked.

@AntsBBQCookout

Жыл бұрын

I'd love to one day, hopefully soon. But right now I can't afford it, briskets are expensive to just nuke for an experiment and I don't make Guga money 😂

@Saulgoodmanman

Жыл бұрын

@@AntsBBQCookout this is the first time I've seen your videos and I thought you had like 300 k subs based on the quality of the video. You deserve way more subs and if you keep making videos like this you're gonna blow up soon and then you can do this experiment lol

@AntsBBQCookout

Жыл бұрын

@@Saulgoodmanman appreciate that, man 🙏 the channel has already grown so much from 2k only 1.5 months ago, so I'm super thankful already! Also, read your comments in Ben's voice the whole time 😂

I'd love to see you take these to the next level and start testing them yourself - that's what I feel is missing in these reactions!

@AntsBBQCookout

Жыл бұрын

Haha i felt the exact same way.. my last video I started doing exactly that 😁 and I plan to continue that format for the future

@c.hillam6052

Жыл бұрын

@@AntsBBQCookout a reply from the man himself, love it!

@AntsBBQCookout

Жыл бұрын

@@c.hillam6052 lol man.. the last few months the channel has exploded, i used to be able to respond to every comment, but its impossible now. Appreciate you watching and commenting!

Make the microwave brisket for us

All in microwave guys it’s cause vibration from water molecules of water molecules inside the meat vibrate which causes friction which causes heat which cooks your food

Guga's microwave brisket recipe is fucking cursed and I love him for the fact that he admitted that its better than he expected. Still cursed though

Not sure about this one! The meat AND the 'ManBun'!

Fun fact: I have 2 of the three top comments on that video

you should try and make one for vuds like these

A microwave oven does not cook from the inside-out and that is also not what is being said in the engineerguy video.

@AntsBBQCookout

Жыл бұрын

could you elaborate? im not a science guy like i said in the video, so an explanation would be helpful. My understanding: Guga dry brined his brisket, which through osmosis, caused the concentration of salt and water to be higher inside the brisket (although the brisket already has a higher concentration of water inside the meat vs outside naturally). The microwave cooks with the waves it produces which essentially vibrate the water in the brisket rapidly. This cooks the brisket, from the inside out (as demonstrated in theengineerguys chart that i included in this video). Thanks for watching hope to hear back from you.

I'm sure it tasted good, because it's brisket. I'm just not sure "restaurant brisket" is high praise. Never got any from a restaurant that wasn't disappointing.

I was clickbaited into thinking he actually made the brisket, got disappointed after two minutes "Is it actually good?" You have no answer for that, you haven't tried it

@AntsBBQCookout

Жыл бұрын

You read the title wrong

9:43 No the moral of the story is that most restaurants that are selling brisket to you who don't pride themselves on their recipes probably just microwaving them.

please make one

@AntsBBQCookout

Жыл бұрын

i hope to in the future.. but briskets are very expensive, and I will probably have to try a few times to perfect it

Guga îs the God of beef

Gotta say I’m pretty disappointed you didn’t microwave your own brisket

Tbh I skipped through your vid and watched 0.050% love the original tbh!

@AntsBBQCookout

Жыл бұрын

I can already appreciate the honesty, but you also left 2 comments. Which is great for engagement. So appreciate it, good guy, Luke.

LiquidSmoke does exist. Either inject or spray on top between the 15 min cooks.

@AntsBBQCookout

Жыл бұрын

Not a bad idea!

I think your analysisof why the meat is chewy is wrong. It's probably because it didnt get up to the temperature that breaks downd the collagen for long enough to make it tender rather than it being cooked too hot.

new ants video lets fucking gooooooooooooooooooooooooooooooooooooo

@AntsBBQCookout

Жыл бұрын

😤

Cold pizza is different from frozen pizza btw frozen always comes out trash unless oven but cold comes out hood no matter what

I once Microwaved a whole pig, was nice

how is salt and pepper texas style lmaoo

pizza with a bit of water works

This is a war crime

@kerryvanskonsol792

Жыл бұрын

It's experiment

I thought he will try it

You've never had microwave smoke?

When it comes to microwaves they do not heat from the inside out! anyone that is telling you that they do are stupid and really does not know how they work, microwaves actually heat from the outside in much like a conventional oven, Microwaves are produced and bounce around inside the oven until they ether hit something or naturally degrade, the second they hit something the microwaves excite the water particles causing it to heat however the microwaves lack penetrating power, and so they hit the surface of the food and a little into it and that is it and it is the heating of the surface area that then heats the internal,s, this is why microwaves items are often over cooked on the surface and ether just cooked or under cooked on the inside.

@TEDodd

Жыл бұрын

we'll that and using to high of a power level. Lower power for longer so the heat has time to transfer deeper in without overcooking and drying out (and of course keeping the moisture in/replaced with lids or damp towels).

There’s nothing wrong with smoking a brisket on a pellet grill.. I’ve done it many times and it’s better than any brisket I’ve ever had at a restaurant.

24 century???? My guy living in 2323

Microwaves do not cook from the inside out.

It would’ve been cool if you replicated it, not just “reviewed it”.

Bro microwaved pizza is like the best leftovers don’t even try to dawg in that

Please do not microwave french fries 😜

@JoshF848

Жыл бұрын

Ikr oven or just throw them out

@shiftplus7815

Жыл бұрын

If they go cold throw them away. They're unsalvageable.

@tempy2440

Жыл бұрын

@@shiftplus7815 I mean little bit of heat, oil and a skillet is better than food waste

@shiftplus7815

Жыл бұрын

@@tempy2440 ah that's a good idea attualy lol.

@KidPrarchord95

Жыл бұрын

If you wrap them in a damp towel when you microwave it, it actually helps a lot to restore their original texture. I think it's also better if you leave them covered on the counter over night instead of refrigerating.

What about searing it first&then nuke it to finish the job from the inside? Would it be done with half the time or less considering you're just cooking it to medium rare?

God loves you Jesus loves you and The Holy Spirit loves you❤❤🙌🙌🙏🙏

@AntsBBQCookout

Жыл бұрын

W

You watched a full video on how microwaves work and still didn't understand the bare concept of the machine or how it functions.

@AntsBBQCookout

Жыл бұрын

I used his video as a reference to make 2 points. #1 microwaves cook from the inside out - the water molecules inside the brisket are moving rapidly cooking the brisket #2 microwaves cook with waves which cook the brisket unevenly. If I misunderstood something, an explanation would be helpful, because your comment doesn't help anyone. But thanks for watching.

Incorrect - Microwaves don't cook things from the inside out, thats a common mistake people make.

Mmmmm... microplastics.

Mane I thought you were gonna try to make it yourself smh 🤦‍♀️

Anything other than popcorn cooked on microwave is garbage

@AntsBBQCookout

Жыл бұрын

i actually prefer stove popped lol microwave popcorn is kinda soggy

@peveral4246

Жыл бұрын

Ngl microwaves make for pretty decent baked potatoes in a pinch. They're def not as creamy as oven baked potatoes, but it's nothing some butter and cheese can't fix

@TEDodd

Жыл бұрын

Have to disagree. But like another heat source you have to learn how to control it for the food you are cooking. Most never use the power setting. It's like cooking everything with the stove burner on high. Or baking everything at 550°F.

@TEDodd

Жыл бұрын

@@AntsBBQCookout it's only soggy if you let it sit in the steam after it done. I have a microwave popper and use it often (to use better corn, oil,man's control salt). It had a steam vent, ams as soon as it done popping the lid comes off. For the bagged stuff, open the bag as soon as it's done. Keep opening up so steam escapes and/or (preferably) dump into a wide bowl.

You didn't even test the recipe yourself? What even is this video

Instead of talking about it you should have tried it

@AntsBBQCookout

Жыл бұрын

That's my plan actually. I'm going to try a lot of these cooks I've done commentary on and see if I can make them better.. or something like that

Okay, now I KNOW you’re a weeb. One anime apron is a coincidence, maybe. But two…?

Cooks from the inside out?? Dude wtf is you smoking! Cool video though!

Guga is horrible

Click bait!!!!!