Guga:why I stopped basting my steaks with butter. Also Guga: bastes steaks with butter in next video

@JoseDiaz-qw7mg

3 ай бұрын

many of these videos are clickbait, but good nonetheless

@elezertaraki5440

3 ай бұрын

❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤​@@JoseDiaz-qw7mg

@ig33ku

3 ай бұрын

Yeah what's up with that?

@thetvbaby83

3 ай бұрын

Click bait 😂 lolwot

Great to see you highlighting a Sri Lankan dish Guga but hoppers or appam originated in South India. We in Sri Lanka just put our own twist and elevated them 😁

@TerrAqua

3 ай бұрын

It is called Appam in India not My favourite but good to see some representation 🙂

@ethanp1erce

3 ай бұрын

They didn’t invent the chicken, just the chicken sandwich 😂

@srquack27

3 ай бұрын

it reminds me of huevos rancheros

@TerrAqua

3 ай бұрын

@@srquack27 It looks like that because He made is similar to it the Appam is made from fermented Rice and coconut milk it is thin and crispy at the ends and more fluffy towards the center adding egg is a version called Egg Appam . It is of Tamil Origin most likely Brought to Srilanka via Tamil Migration many years ago and it is there in Tamil Ancient texts and Tamil an South India language and Ethnicity is really old so this an Very old recipe 🙃

@TheRealYDA

3 ай бұрын

Man so Glad a Indian / Sri Lankan Classic is Getting Featured & thank you to the Sri Lankan Brethren for making it Better ♥️

Really interesting experiment! Your comparison of mayo to butter in cooking steaks is quite fascinating. I must admit, the visuals of the butter basted steak got my mouth watering.

The mayo is usually used as a sear sauce for the grill. You coat the steak in it and throw it over high heat. It stays on the steak better than butter and makes a better crust. For more flavor, add a bit of minced garlic and apple cider vinegar to the mayo before coating the steak.

@politerudeboi6898

3 ай бұрын

makes total sense like how mayo is better for toast crust..imma give that a try! 10 points to griffondoor!

@thelelanatorlol3978

3 ай бұрын

@@politerudeboi6898 Mayo is absolutely not better for toast crust. Maybe if you like the mayo flavor but unsalted butter reigns supreme for actually toasting, especially for a nice grilled cheese sandwich

@snailcage

3 ай бұрын

@@thelelanatorlol3978Mayo is definitely better in the pan for bread, it’s egg and oil. It’s like using butter and a light egg wash at the same time.

@robhulson

3 ай бұрын

Yep, I smear some mayo on my sous vide steak and sear it in a cast iron for 60-90 seconds per side. I’ve been very happy with the crust.

@convincedquaker

3 ай бұрын

​@@snailcageMayo *looks* better, but butter *tastes* better.

I wonder how japanese mayo would hold up

@van3158

3 ай бұрын

Kewpie is gross it tastes just like miracle whip.

@shinjiikari1021

3 ай бұрын

I was wondering about polish mayoniez

@illican

3 ай бұрын

ignore the haters kewpie is awesome i'd love to see a comparison

@yftinthyn007

3 ай бұрын

Basically crashes emulsion and you cook the egg solids. So it's egg solids and oil.

@nickhatessnow763

3 ай бұрын

​@@van3158I wish I had your tastebuds cuz Kewpie mayo is expensive but so much better 😂

Hello Guga and your crew! You have often stated that a vacuum allows improved penetration of marinades. I would like to see a video where you demonstrate this by starting with three white meats, fish, chicken, and pork. Use a dark-colored marinade. Marinate all of them with vacuum and also all of them without vacuum. Before cooking them, cut them all in half to show the level of penetration of the dark marinade. Thanks; I love all your videos on both channels. Gary

I'm still a compound butter guy. That ranch dressing seasoning compound is still the best yet. Everyone in my family was blown away

4:58 Guga, the way you slice the steak always leaves the slices with the grain of the meat. Try this: cut the steak with one cut to make two shorter segments, so you see which way the grain is going, and slice the slices off of each of those shorter segments on a bias, perpendicularly across the grain. It's a bit weird, but it gives you that cross-grain cut for the final slice.

I just popped back to see how the channel was going and to hear your banter!

Guga making egg hoppers genuinely made me so happy 😭

Guga I would love to see you make a Trinidad double as a side dish! Such a great snack!!

Glad to see appam make it to a guga video ❤❤❤❤❤❤❤

ive watched all your videos, lerned alot. all looks yummy

You’d probably find the happy medium on bread by mixing an egg or 2 with butter and coating the slice with it. You’d get the flavor of the butter with the crust of the egg since mayonnaise has so many eggs in it

you made your own variation of hoppers and its perfect but we usually put salt and pepper the chill oil was a nice touch :)

Wonder if a Kewpie mayo would have given different results. Love the video guys!

I seem to remember a certain someone saying basting doesn't matter...

@stupidmango4036

3 ай бұрын

Wait who?

@lucas.2.3.9.4

3 ай бұрын

​@@stupidmango4036 guga said it 😂

@SebastianBleak

3 ай бұрын

Right! I just watched that video

@captaincaveman8729

3 ай бұрын

He basically said basting is not vital, if you have a conscience about the butter being wasted and the money spent, you can simply brush a little melted butter on. He has plenty of money though and clearly by his size he loves butter a lot too, so he will continue to bathe his steaks in butter.

The egg hoppers seem to be the Sri Lankan twist of the original Breakfast dish, made with the batter. Its called appam, originated from southern part of india and sri lankans made a twist of it

@DavisOnABike

3 ай бұрын

What is the purpose of the yeast in this dish? I don't get that one ingredient for that particular dish.

@arjunnair269

3 ай бұрын

To give it a slight fermented taste

dang that side dish looks ridiculously easy to make

Hello Guga, did you ever try the same process with bearnaise sauce, or even hollandaise sauce ? (I mean a home made one, with clarified butter) Love your work on youtube, keep going =) Greetings from Paris

I'm ready to see a Guga style club sandwich!

Never did I think I’ll ever watch guga make appams !!!! ❤ you need to have chicken stew with this Or kadala curry (chickpea) .

As a loving fan of Guga's cooking, It is so amazing to see you finally try something from Sri Lanka ❤❤

I use an herb/spiced mayo crust on my thanksgiving turkey every year. I swear by it!

We use mayo in many ways in Mexican culture. Some use mayo on brisket instead of mustard. However, it has to be high quality mayo and not Hellman’s or generic. Also, mayo has a different smoke point than butter. Great video brother!

@samphadhavihara4035

3 ай бұрын

The US Mayo's I've tried are closer to what would be called Diet Mayo (ick) in Europe. You'd be better off making it home-made. It's not that difficult a recipe and the taste would be a massive upgrade.

@JaQba91

2 ай бұрын

@@samphadhavihara4035 Yeah, homemade mayo with good amount of eggs, used like topping or sauce - not crazy ideas like frying on pan 👌😋 Hellmann’s is SHT.

Guga you should try lipton onion soup mix like you did the mac and cheese powder and ranch powder

Guga, you've got to put the mayo and seasoning directly on the steak and than fry it. Works also extremely good on chicken thighs in a smoker! Greetings from Berlin Chris

@Perseca

3 ай бұрын

Agree with this. Basting it is just the wrong technique for mayo... gotta apply it directly to the steak and then fry it.

@puffinondasticky

3 ай бұрын

go to jail

@Flyterbut

3 ай бұрын

Agreed, we sous vide steak, pat dry, rub mayo on it then sesr on high for a great crust. Do the same for pork chops.

@chaikaomoua1169

3 ай бұрын

Let's see if Guga will do a best method for mayo and steaks. Basting vs spreading it on the steak and sear vs spreading it on the steak and sous vide.

Didnt expect to see Srilankan food here. Its not the original way but still looked delicious. Well done👏. My grandma used to make delicious egg hoppers, makes me miss it.

Great video 🙂

Hey GUGA, you need to souvide in a frond loading washing machine set to a high temp of your choosing. Im telling you this should work.

Hey guga My daughter and I love your videos! We found a very simple home made mayo recipe using a stick of butter, eggs, mustard powder, apple cider vinegar and salt... wonder if that would be best of both!

When I do grilled cheese I mix mayo with room temp butter and it gives you best of both worlds

It all depends on if you like butter or mayo! I personally don't like Mayo unless it's in a salad (potato, egg or macaroni salad!) so just feels like it's all dependent upon your personal taste. But as usual your side dishes are the main attraction for me!

Gotta do one with Dukes Mayo! It’s a completely different taste profile to other mayos!

I use mayo instead of butter for my grilled cheese and absolutely love it. I never thought of using it to baste a steak. I'm definitely going to have to try this.

Tournament of champions of all the best experiments to find the ultimate steak!

Fantastic thanks 🙏

6:24 cheers ❤

0:28 Guga, i love seeing you making video with sous vide steaks. It really awesome. I have some request for you. This dish is from my region indonesia. Can you make beef rendang with sous vide method and without it? I want to see which one is better. You can do the research for the recipe from video you did with joshua and uncle roger previously. I SERIOUSLY WAITING FOR IT😊😊

I'm curious what the yeast does for the egg hoppers. If they don't have time to leaven, does it have another use?

7:21 the clumping is because of the mayo containing raw eggs that get cookes when you baste the steak with mayo

I like using mayo for roasting chicken and grilling tuna or marlin steaks. You should try it.

1:22 brother that is more than one teaspoon of sugar. not complaining but the measurements seem off 😂

@Trueotaku01

3 ай бұрын

Think he meant tablespoon lol

@DimkaTsv

3 ай бұрын

I am more wondering about... Why adding yeast if he just went and cooked it right after?

@Kampos94

3 ай бұрын

@@DimkaTsv 100% agree with you that the yeast is a mistake. He should have used baking powder or baking soda instead of yeast since he never let the yeast do anything.

@DimkaTsv

3 ай бұрын

@@Kampos94 Tbh, he could've left batter to sit for few hours behind scenes, but forgot to mention it?

@Kampos94

3 ай бұрын

@@DimkaTsv He could have, but he does say to mix it, then use it. So that sounds like he just used it without any wait. Guess we wont know for sure. I still think using baking powder/soda would work better in general. Baking powder/soda works great for batters as they "activate" while cooking them rather then having to wait for yeast. Anyway, Have a nice day.

I suggest giving Churn garlic and shallot butter a try for basting

Ooh you were right. The mayo kind of curdled up on me while I was basting the steak. It tastes okay but I probably won't do it again.

I've been watching Guga since the beginning. Finally, happy to see that you are experimenting with Sri Lankan food. 🖤🇱🇰

Do you know which older video that had sous vide egg yolks was? Still looking for that. Want to make it.

Hi Guga :) Can you make an Experiment with the Buldak sauce??? Please

Guga: Forget basting, just use butter Also Guga: Actually, basting is fine. Mayo.

I'm currently in the Maldives right now on vacation and I've had Sri Lankan egg hoppers for breakfast all week. They ARE delicious. Its like Guga is reading my mind! 😂

Just gonna drop another request for a HP sauce experiment. Got 1 interested, hopefully will get a few more people to get Gugas attention

Ive often wondered how well a Souis Vide system would workout in a restaurant setting. It may work for a high end style restaurant with a preset menu, but i wonder if it could work for a little more fast paced environment.

I'm curious on what is better to season your cast iron with.. would ghee be better than vegetable oil or is there no real difference?

Guga as you are trying sub-continent foods, please try the steak as Bengali Fish Fry style. Turmeric, Red Chilli powder, salte, lemon and fry/baste with mustard oil. This make fish super flavourful, might do justice to steaks also. Please have a try.

Mayonnaise is an emulsion of egg yolk, mustard and oil, and if necessary a pinch of salt and pepper. This means you drizzle the steak with OIL and the egg and mustard have flocculated. that's it. You can achieve the same result with oil and a little salt.

guga should enter one of his experiments in a steak competition

I want guga to boil a steak in a beef broth that has garlic, time, basil, onions, and peppers to let the flavors infuse before finishing it with the fire for that amazing crust

Guga! You should try out toum! Lots of garlic 👍🏻

OMG 🤩🤩🤩. it is great to hear you make Sri Lankan food. 😊😊😊. Thanks Guga. 🤩

If you've never been to iceland, you should take a trip and try out the horse steak. It is a little out of what's the normal American diet but it is popular over there in Iceland.

I heard you on your last Guga foods video say “use butter on your bread instead of mayo, it’s much better” 🤣

Question for Guga - Can you sear a steak first on a charcoal grill - pull it off - let it cool down (or not) and then sous vide to final temp - then recrust - would that give the charcoal taste and sous vide tenderness?

can you store meat after sous vide? if yes what should be done to the meat before storing it after sous vide. and also what should be done to the meat when you will consume it after storing it in for example 2-3 days

Guga is a man of steak science.

u shuld try "bife acebolado com maionese" is meat onion and mayo is prety common dish in Brazil i love it

Does adding yeast to the batter actually accomplish anything? No time to actually work before cooking unless I'm missing something.

Lets goooooo guga

Clicking on this video was a super easy decision just like the super easy side dish

The 2 boys have the best job in the world

I'd like to see you do this with Mexican mayo. There's a lime taste to it that makes it my favorite mayonnaise

@Guga, Hi Guga, Could you please try sous vide steak with Brandy?.. I heard that cooking beef stew with a lil bit Brandy will make the meat more tender/ Im not not sure if that is true tho. Please consider it for your next Sous Vide Steak Experiment. Thanks in advance.

I prefer that tangy zip of Miracle Whip. Wonder how different that would be?

Guga i don’t care if you baste the eye of round with mayo, but please do the buttermilk tenderizing and wet age videos!!

Leo and Angel can be a food critic now.

You should try the middle eastern mint sauce.

You need to do this again, but with Kewpi Mayo. I not a fan of mayo in general, but I love Kewpi.

Try and baste it with toum next 😍

Never thought u would make a sri lankan dish..im from sri lanka all love guga❤️😊

Crazy I was just thinking about steaks and mayo while watching you last dry age video. Have u dry aged in mayo?

Guga making chetti appams is something that came outta nowhere

You need to whisk the butter into the mayo and have the oil-egg-butter mixture that will be far better than the either-or test.

@aaronfalcon3152

3 ай бұрын

Or just cook it with hollandaise instead of mayo.

We need 4th channel "Side Dish Everything" from Guga

@tanikokishimoto1604

3 ай бұрын

That would be good. Right now there's no way to search on the sides.

i got one for you guga control vs sous vide control . which one is better?

That’s amazing I wish if you can do a comparison between smashed burgers.. 1 Burger made of beef + beef fat 1 burger made of beef + lamb tail fat 1 burger made of beef + combination of beef fat and lamb tail fat All With % of 75 meat-25 fat Please try this Thanks a lot Guga

I like NY strip. Great mix of super lean and greacy sinew without the oily price tag.

Hey Guga so I know you always say you get ideas from the viewers but idk where to submit said ideas. Anyways, I just want to recommend doing milk powder sous vide. I got some after your last video to try it and it's great, but the downsides are you have to be careful about it burning and it creates a noticeable crust that seems to hold the salt (should probably let the salt absorb first before adding the milk powder). Anyway, using in the sous vide cooker does away with those things and you don't have to worry about dry brining since there's plenty of time in the sous vide cooker for everything to absorb. There's only a minor change to the resulting crust/appearance that most people probably won't notice. And for squeamish people that don't want to try new things that's great! As Angel said, it's a cheat code- and I think that is more true when paired with sous vide. Also, if you do really like the crust you can probably just add some more before searing and it would be pretty similar.

The white stuff, I believe, was the egg white in the mayo. Mayo has a lot of oil in it, but also a lot of egg white.

My son said “dude that steak is crazy!” Lol 😂

Guga making egg hoppers❤. Love from Sri Lanka ❤🎉

Yes! I commented this suggestion a week ago and HERE IT IS!

I basted a steak with mayo lots of times when I was out of butter, it's delicious 👌

Question time 🤔: Guga, do you have someone sample the appetizers before you and your two ~guinea pigs~ guests eat the appetizers, to make sure that the appetizer's taste is on point, or do you taste test the appetizers yourself as you are making them? 🤔

Hey Guga, I got a suggestion for your next dry age experiment. I would like to see you do a collaboration with Keith Habersberger of the Try Guys where you dry age steaks with his line of hot sauces, and hopefully have Keith join you for the taste test.

I'm watching this and the Travis Kelce "unholy mayo whipping noises" just come to mind. If you know, you know.

Mayo is an emulsification of eggs and oil. Heat breaks the emulsion. So you basically cooked steak and eggs.

From Sri Lanka that looks Delicious. I personally would eat the hopper itself without any bread :D

Try this with different kinds of Mayo. Homemade, Kewpie Japanese Mayo, Mexican Mayonnaisa, and American Mayo like Miracle whip or dukes

Test the boys using the normal control (with butter), and then the other one with burnt butter. I wounder if they can taste the difference.

you should try making grilled cheese with mayo instead of butter its amazing

yall got to visit sri lanka trust me the hoppers they serve at leopard corridor (Yala) is UNBELIEVABLE , make sure to go there if you ever visit sri lanka