Me and the team apologize, Below are Fahrenheit to Celsius conversion: ºF to ºC 120ºF - 49ºC 129ºF - 54ºC 130ºF - 54ºC 135ºF - 57ºC 140ºF - 60ºC 145ºF - 63ºC 150ºF - 65ºC 155ºF - 68ºC My apologies to everyone using Celsius. This is a mistake on our part and should not happen again. Moving forward our videos will always have both.

@matthewhorwat7540

7 ай бұрын

155 is 58?

@EverlastingTorr

7 ай бұрын

It’s okay Guga, people are just lazy. You can literally throw the conversion into Google! Eg: 135F to C. Simple. Keep cooking the best looking steaks on KZread!

@caudravan

7 ай бұрын

​@@matthewhorwat7540"68"

@matthewhorwat7540

7 ай бұрын

​@@EverlastingTorrhe's absolutely right

@paliggae

7 ай бұрын

Freedom units are just silly

I can't be the only one willing to travel all the way to his house just to try his steak

@aq5426

7 ай бұрын

You're definitely not the only one. I've also asked my husband to get me an immersion circulator for Yule. :D

@benjaminmealer2618

7 ай бұрын

Maybe kind of sounds like stalking to me…

@SulliMike23

7 ай бұрын

I would love to do that. But yeah, I get what you mean.

@kristopherbellrichard

7 ай бұрын

I'd be the luckiest person in the world if I was able to eat his steaks and be in his video if in order to try the guga steak and huga twist food and side dishes.

@Chrispearson203

7 ай бұрын

I have made it the same way he does on the grill and boy is it good!!

How did Guga keep a straight face when he was explaining well done cook times? 😂😂

@CamronSixx22

7 ай бұрын

That's assuming he did it all in one take lmao.

@takumikuruzagi2519

7 ай бұрын

I was surprised he wasn’t bashing people for it 😂

@ShadowFlame420

7 ай бұрын

@@takumikuruzagi2519nah, he’s always nice about it, but he usually encourages medium rare

@j_delay4691

7 ай бұрын

Hahaha I was totally waiting for a smart arse comment

@SexyBulletBill

7 ай бұрын

He comes from a culture that eats food well done. It is popular in Latin America as well to cook steak or any meat well done. Not for me, but it’s the case I promise 😂

After watching many of guga's videos and hearing about sous vide from several people, I bought a kit off Amazon . For less than 100$ I got 15 reusable vacuum seal ziplock bags with pump to seal, a heater with digital touchscreen control and a 12L container with lid. Two hours at 140 degrees and then seared in butter in a pan made the best steak I've ever had. McCormick's .Montreal steak seasoning only. The texture is soft all the way thru except the crust from the sear, the flavor is way more intense from retained juices and they're cooked perfectly all the way thru. I'll never go back

guga could destroy most steakhouses out there, but he chose to stay at home and call himself a homecook. how can anyone dislike him, he's one of the best youtube cooks ever!

@huntstyle

4 ай бұрын

Honestly, this is a far better option. Restaurant biz is stressful. Making KZread videos is way more laid back!

I fully enjoy this style of teaching that Guga takes the time to do. Perfect to watch while having my cup of coffee

@animationstation7307

7 ай бұрын

LITERALLY doing the same thing, watching it right now at a cafe' while sipping at my coffee across the road from work

I swear to god, if Guga opens a restaurant… it has the potential to become one of the biggest culinary events… ✨

The super-cheap bagging method is to use Ziploc bags. Seal it most of the way, dunk it bottom-first into a sinkful of water. The water pushes the air out of the bag, and once you get the seal down to the water line finish sealing the bag. It's not a perfect vacuum, but it's good enough for government work and costs a hell of a lot less than a vacuum sealer.

I started sous vide cooking following your videos, and I have now mastered the different techniques... thank you Guga, you are simply THE best!!!

One of my bucket lists is to visit Guga's home, take a tour, and let Guga cook me some steak and a side dish. 😂

Finalmente un video directo a lo básico. Adoro tus experimentos, pero realmente hacia falta uno o varios videos explicando lo básico. Muy, muy apreciado este video Guga. Un abrazo desde Puerto Rico!

This tutorial format is so nice to watch!

Very well edited ! I liked this one a lot ! Great times !

Really like how specific you are with everything here. Thank you! Very informative.

🐠 DRY AGE IN CAVIAR!! 🐠 COMMENTED ON ALL YOUR VIDEOS FOR 26 MONTHS IN A ROE! 2 YEARS+

@jamescavallero7223

7 ай бұрын

Not how that works

This is a master class in cooking steak! I've got to try the express method for my ribeye cap steak!!!

Thank Guga.. it is hard to convince people sometimes. But have been using sou vide in a commercial kitchen for years. Not only for steak but chicken and fish. Especially salmon.. Thanks Uncle Guga. ❤

@DMSProduktions

7 ай бұрын

Philistine! NEVER, EVER cook salmon!

Guga im from fl and recently found ur channel you taught me so much about cookin steaks i appreciate u my man hope much sucess comes urs way

I literally bought a sous vide stick just a few days ago. So perfect timing on this video.

I am going to try this tonight. Thanks for sharing. I'm looking forward to this!

I've been watching you since you started SVE. I like all the vids you've done since the beginning but this really hit home with the comparison with reverse seer. I agree, true slower sous vide time and like 129-135 for a marbled thick steak is perfection. Keep doing what you're doing. Learned so much from you and turned 100's of people on to both your channels. Peace.

Thanks, Guga! Gotta try this over the weekend!

Learned something new today! Thanks Guga. Going to have to give delta cooking a try.

I waited so long for this class by Guga. Now I NEED to buy a sous vide machine!

@katcalico9142

7 ай бұрын

I am seriously contemplating it! 🤣

@dogdays7938

7 ай бұрын

When you get one, you will sous vide everything.

This was a very important video. Lots of info. I'm not new to your Sous vide videos but I learned a lot. Cheers.

Anything above medium rare is a crime. Guga!

Guga is a great teacher

If you haven't already done it, please publish a book/ PDF sharing: EVERY cut, EVERY size EVERY temp EVERY season EVERY method. You are the only one I would trust.

Loves these videos, they're more thorough

Excellent video, guys!!! Thank you so much for posting it.

So great to see the advanced techniques you showed on this vid, those will come in handy I am sure.😀👏

I'm so glad I just stumbled accross guga!

Great video. Thank you fur your wonderful videos

Great video Guga! - Thanks so much. - Cheers!

9:58 Can you clarify, using the tape, do you use a meat thermometer to check the temp of the tape or something? Thank you!

LOVE this longer form content

So good to see a Sous Vide video!!!

Fantastic video, Guga is the reason I ever tried Sous Vide but now it's pretty much the only way I cook my steaks. I still need to buy the flamethrower so the grill has to do for now.

Learn alot from you, starting Sous Vide soon.

Beauty of American cooking.. "set it and forget it" ... Couldn't have described it better

I appreciate you man, thank you for sharing your knowledge ❤

I loved this style of video

Great video!

Try searing first, then sous vide. And use a culinary torch with butane, not propane. Much less of a mess. Get a sous vide bath, those wands with impellers are noisy. But you'll need to stir the water a couple of times until the water reaches temperature.

That animation at 3:24 was top class! 10/10 editor

Thank you, Gaga!

@Psiilocybe

7 ай бұрын

hahahaha

Working for Guga must be an absolute dream. I'm always jealous of these guys whether he's doing a video like this or even some of his goofy experiments.

Guga master class!? Huge!

Guga has the best and the luckiest team in KZread history.

Guga coming up with the clutch for us all to impress in the next dinner party... Abraço Irmão!

Thanks so much.

gotta love the description guy

I love your videos so much

Man, Guga, I wanna try all of these! Probably gonna do it in that order as well!!! My son & I was just in Tampa last week & I said, hmmm…. Wonder what Guga is cooking down there in Miami? Maybe one day we’ll get to meet all of y’all! We really Love watching y’all so keep up the Great Vids!

Love you guga !

I think you should let it rest but where is the answer Guga? The suspense is killing meee! 😂😭 all steaks looked as yummy as ever! Thanks for another beautiful video! ❤

I dont know why u dont open restaurants world wide. U would make a killing. Ur channels and videos have already laid the foundation for success. U got this guga

I learned how to cook steaks so well because of Guga, now he shows me Sous Vide, oh yeah gonna change the time on my cooking

Thanks for putting F to C. Europe watches your videos too. .. 🙂👍🍺.. Cheers from Denmark ..

Will definitely keep the express method in mind but we don't eat steak A LOT so it's usually planned out at least a little and thus plenty of time to sous vide. I'm really starting to get the pan sear technique down, what temperature to use etc. AND COMPOUND BUTTER lol best thing ever

Guga’s dance after taking a bite of the fillet mignon just got me cracking up😂😂😂😂

U changing up your style videos I like it

Angel keeping it real as always. “I’ll take the filet” 😂😂

Here’s an idea that may not be on your radar, how about some Pennsylvania Dutch cooking? I recently made a sous vide ham loaf that came out amazing but I’d love to see your take on it.

More videos like this!

I would love to see you do a review on the pepper cannon, if it works it would be great for steaks.

THAAAAAAANK YOU 😍🙌

I recently tried putting my 131 degree ribeye directly into an ice bath (while still in the bag) for 30 seconds. Im able to develop a heartier crust on the outside without fear of overcooking since i pre cooled the steak surface before searing. Have you tried this before?

Searching for Guga Steak Restaurants lol DAMN THAT LOOKS DELICIOUS!!!

Cheers!

This was your best video in a long long time. Your videos are usually good, this was your highest production value, absolutely on brand and no Smut, no 'savaging' anyone else. Just great clear communication, with an excellent example for each thing you mentioned. One thing I think you should make or communicate clearer, is WHY it's so important to remove the moisture from a SV steak. Moisture is the enemy of a great crust because any moisture that is left on, the pan must evaporate prior to it starting to form a crust. It means the meat is in the pan longer, and then *may* overcook. One thing that is interesting for people to learn is that the reason when you put moist meat into hot oil, that it sizzles and splatters everywhere making a mess and burning you, is that oil and hot oil are not good together. A good example of this is to wet your fingers in some water and then flick it at a hot oiled pan.

"is that perfect or isnt that perfect" ... the answer is yes!!

Gouga, as always love your videos. Is there a chance that "quick" method is going to screw things up for the gen pop? Maybe the wrong message when they are just trying to learn the basic sous vide? Love your channel.

Thanks Guga! Also little suggestion also yo add centimeters when you use inches. Most of the world use centimeters and celsius

Garlic powder on a pichanha??? Ik you know what you doing, but really loving the editing. Give the team a thumbs up from me

Guga, I am a long haul truck driver and I love all your videos on all your channels. Can you recommend a vacuum sealer and a sous vide cooker that I can use in my truck with a 1500 watt inverter? I really want to try this out on the road.

Love to see your tips on thin steaks in any one your channels. I always get it wrong and it turns out too salty

Love your vids, watch every night but my God man not everyone can eat/like garlic powder like you, you ever had heart burn lol and you preach in every video let the meat speak and don't over power it, salt and pepper doesn't change the flavor just enhances it In my opinion, and garlic powder takes away from the *beef* taste but when I cook for other ppl I can get the same result/impression with just salt and pepper.. guga you are badass and you put kosmo Q in the dirt!! You're one of the best no question...... just everyone doesn't like garlic like you, leo, and angels veggie hating a#$😂 you're awesome guga keep it up man!!🤙

You know what I’d like to see is an episode that compares all the best compound butters Guga has made and decide on the king.

These are the types of videos that brought me to your channel. Not the “I dry aged my steak in shit, and this happened!!!” videos. More instructional videos please!

need to start working for guga

Ive never eaten a good steak in my life, all i had was overcoooked rubber thing, which was impossible to chew. I look at this and i love you man! Now you should come to Latvia and show us how to do this, or i will just emigrate and become your son!

Smoke over oak till 130 F internal. Sous vide for 2 hrs. Finish on carbon steel with butter n garlic. 3 methods combined to make the best steak money can buy.

What container are you using ? Thank you. Great video

He held back hating on well done this time😂😂. Gotta respect the views coming from other side of the world

I wish I could try a guga steak at least once in my life. Experiment or not. I just wish I would have the honor of meeting guga and becoming friends with him. To taste a great steak.

For a channel called "Sous Vide *Everything* " I really would like to see you sous vide a different animal from time to time. Or even, not meat at all. Sous vide can be a great way to cook lots of different things.

Hey, Guga. These videos are awesome. Odd question: Is the water in the tank just normative tap water?

@ChibiPanda8888

6 ай бұрын

I think it is

I cook my steaks this way because of you lol!

Great info! Using the express method, can I add 1/2 hour to cook time if my protein is frozen like I do using the traditional method?

Guga can you try cooking steaks on a Griddle? Would love your opinion and techniques to cook steak

Saving.

Thanks for the great tips, I've done sous vide for a long time, but haven't tried the express method on 65 C. How does the temperature tape works and where to buy it ?

Guga you did a fly by! :) How does the 3M Tape work to help monitor your temperature outside of the sous vide bag during the cook? Could you show how it works in another video? Please :)

Great video!! I could have just eaten and this video would have made me hangry because I couldn't partake. Also, what happened to Maumau??

You are the reason I started eating picanha. Quick question on your sous vide express formula. Does the steak starting temperature matter?

Guga just bought the Vestra 3L sous vide cooker that you had on your channel. Do the same principles apply even though that unit doesn't use water? Also can you use it and add ingredients to it? Like say making Dong po rou where you need add water, spices and slow cook the pork belly after its cooked? Thanks in advanced.

I really wish you would do more of these things with cheaper cuts. So much of the world are struggling to even buy beef, we can't afford the best cuts. Please do more with cheap cuts, aka WalMart type meat.

Waoooo very good

This is a man who really loves a steak.