PETITION for GUGA to open a restaurant already!!!

@26muca07

4 жыл бұрын

"-Everybody say 'aye'? -AYE! -Motion compelled." I'd pay good money at a Guga's Brazilian Steakhouse....

@danielporter3922

4 жыл бұрын

Right? I am planning to take family to D-World next year, and would TOTALLY drive way out of my way to be able to eat there!

@jetah50

4 жыл бұрын

if he has a restaurant then he wont have time for youtube!

@EliasReda

4 жыл бұрын

I thought he has some kinda business related to culinary?

@betty4774

4 жыл бұрын

called au POIVRE lol

In Belgium (just next to France) a steak au poivre is served with fresh green whole pepper in the sauce. This pepper is sold in glasses, and kept in water. Try this, you'll be astonished of this additional flavour.

@lennyganado3975

2 жыл бұрын

spicy peppers?

@Cindy-vh4vr

Жыл бұрын

Green, little Peppercorns, with a very unique delicious kind of flavour... I love them 😍🤩 Buy a glass, you will not regret it 😉👍

Ah, the good ole number c.

@FREEM1NDS

3 жыл бұрын

😂😂 i love it! they both agree on this concept

@gsdbp7893

2 жыл бұрын

I thought he said 2 in a diff language

Anyone else notice at 4:01 how there is an oily film that separated from the sauce? To avoid this and get a fully emulsified sauce, turn off the heat when adding in the cold butter and make sure that the sauce that's in the pan isn't too hot.

@blaircalvin5025

3 жыл бұрын

👍👍👍

@errolm8313

2 жыл бұрын

This here 👆🏿

@lani6647

Жыл бұрын

In north Indian cooking , that oily film is called “Taar” and is actually a sign your sauce or curry has come out right

@paulli4938

Жыл бұрын

@@lani6647 In French cooking (where steak au poivre originated), that oily film is not called "Taar" and is actually a sign your sauce hasn't come out right.

10:05 when you say "some thyyyme" that shit cracked me up idk why.

Guga reminds me of that dexter laboratory scene when he speaks french

@AILIMEAR1

4 жыл бұрын

OMELETTE DU FROMAGE

@semfehoko7436

4 жыл бұрын

Memories! Cheese omelet

O pwavr is our prononciation. By the way most of the french restaurants do the au poivre with green peppercorn or at least a black/green mix.

@cosmicastromech7598

4 жыл бұрын

nicolas blin Green peppercorn FTW

"oh PWAH vruh", to the best of my knowledge.

@PktJack

4 жыл бұрын

French Canadian here. Came to comment the pronunciation and that's exactly how I would write it.

@marcotesti3909

4 жыл бұрын

oh pwah vr

@samd7476

4 жыл бұрын

"Oh piranha" Did I get it right?

@TheBatlleAxeWarrior

4 жыл бұрын

Yeah, He was pretty close with 0:21.

@hettbeans

4 жыл бұрын

It's pronounced oh pwahv.

Gugu, the classic recipe calls for Shallot first, then the alcohol, next add some mustard, then you add veal stock or demi glace finish with cream and butter. You should add much more pepper to that steak..

@JonasMondrup

3 жыл бұрын

yea i like mine covered in rough pepper and a lot more flavor on the pan to work with add some butter and sweat the shallots before declasing, dont think that sauce was as rich sadly.

I'm patiently waiting for his goodbye video, where he's gonna sous vide himself. And then will get grilled by Maumau with a flamethrower.

@sunnytea07

4 жыл бұрын

... Thats a strange thing to say you know?

@DuDerize

4 жыл бұрын

Well we know who to find if Guga ever goes missing.

@jamesdsouza8783

4 жыл бұрын

@@DuDerize not Maumau. He grills Guga, he's not going to be eating Guga cooked steaks anymore. The neighbours. That's who.

@CitizenLUL

4 жыл бұрын

@@o.s.h.4613 Guga could be A5 quality actually :D

@worthdoss8043

4 жыл бұрын

Dry aged A5 Guga It's AMAAAAAZING

I like the idea of trying some of each. Thanks for the ideas.

No one: Guga: “smoothier”

@bigchungus7350

4 жыл бұрын

Dylan Abelson 😂

idk if you're doing a daily upload thing on both channels or not but i see your new videos every morning and i love it

Hey Guga, I’ve been watching the channel for three years now and I’ve gotta say I’m so happy with how much success you’ve gotten. I’d love to see lots more non-meat recipes. I love meat, but I feel like most of the steak videos are all “been there, done that” by now. And the channel is called Sous Vide EVERYTHING ;) Just some feedback from a loyal subscriber :)

@jonathanmcguire8192

4 жыл бұрын

agree

@allianceofsteel

4 жыл бұрын

there's a channel for that, sauce stache

I love your videos. I recently bought an anova after watching all your videos. I’m also an aspiring chef and I couldn’t help but notice your knife collection. I would love to see a video on all your knives

Awesome video, technique, and sauce. Literally the best sauce I have ever made(#2 w/ dijon mustard) for a steak and not hard at all to make. Just discovered your channel and love watching your videos and especially your reactions to trying your different recipes(experiments). Great job guys!

I like the new format way better, good call on making this change.

I wish I was sharing some of that steak with you guys! Steak au poivre is one of my most favorite sauces on earth, in fact, one of my most favorite meals on earth! I did not know there were so many ways to make steak au poivre! Thank you for sharing your recipes with us!

This was a fun comparison. Thanks Guga!

I chuckle every time he removes the bags from the sous vide container. Water everywhere!!

Awesome as usual Guga!

Awesome! Love that sauce.

guga make a vid of garlic basted vs garlic powdered vs garlic oil brushed steak

@codypryor7974

4 жыл бұрын

Mazen Think he already has on his sous vide channel

@zolartan4442

4 жыл бұрын

He's got a powered, minced, crushed, garlic video.

You've got to open a restaurant man. I'd be willing to fly anywhere to experience your recipes. This is killing me. Everything you make is perfection.

I made this tonight for Valentine's Day. Sauce is amazing.

I would love you guys to have Gabriel Iglesias as your guest host. "THAT" episode would fill every body's dimples from ear to ear. So much good food, humor and positivity. 😁

I love these guys!

Owpowvua, that’s what my dog sounds when he tries to speak. Lmao

Drools! OMG! I must make this NOW!

Adding Worcestershire Sauce would probably work as well with the Dijon Mustard. I thought the extreme version might have Knorr Stock Cubes and a couple of shots of the Last Dab from Hot Ones.

Loved the video Guga

Ohhhhhhh..... Good..... God! These all looked absolutely incredible! 😱🤗👌👍

Please do an Escargot recipe! Surf and turf European-style! Sous vide or grilled will work wonderfully 😍

Guga uploaded the video at the perfect time. I just cooked my instant noodles. What a feast

"If you don't like mustard.... Put it anyways!" Love this guy.

The way Guga narrates is so ASMR

can we dry age Angel? He looks kinda young. EDIT: thanks for the likes! have I won anything (except the internet?)

@GustavoAJS058

4 жыл бұрын

Best comment

@alexfrommd5140

4 жыл бұрын

You gotta remove all of the pelicos though

@TigerTank238

4 жыл бұрын

Angel will sure have that funky flavor

@MKB2305

4 жыл бұрын

@@TigerTank238 some say, it's deeeelii... oh, wait.

@E-A-Z-Y

4 жыл бұрын

Ol’ baby face

That looked awesome man! Good idea with number B =)

I'm ready for you this week, Guga! Strip steaks AND pork belly are in the fridge waiting to be trimmed, dressed and cooked with the new sous vide.

Guga keeps upping his game. Quality continues to rise!! One of his best yet

great video guga! Try Hanwoo beef(korean Wagyu) next!!

I speak french and that is a delicious meal that I personally love Guga i want a sharpening video plsss

I sprained my tongue trying to say the title

@osbgcng2070

4 жыл бұрын

tittle.

@wickedweedle

4 жыл бұрын

@@osbgcng2070 i love me some tittles

@Jasonbossman123

4 жыл бұрын

titties

@peteshea155

4 жыл бұрын

@@wickedweedle with or without sauce?

@wickedweedle

4 жыл бұрын

@@peteshea155 cover them with sauce.

seeing guga and mamao breaking their tongues trying to pronunce name of the steak lmao

Great editing! When you pulled the steaks out of the sous vide, it reminded of Michael Phelps surfacing after a record breaking race.

Guga... I gotta go to school man.... why you making my mouth water before class.

8@Sous Vide Everything you should try green pepper sauce. essentially it's pretty similar to what you did. for 2 steaks use 2 shalots, 200 ml cream, 2-3 tea spoons green pepper (here in europe they sell them in glasses in brine), 30g butter, salt and BLACK pepper and cognac. fry the steaks in a non stick pan dry without oil. crush the green pepper in a mortar meanwhile and cut the shallots into cubes. once the steaks have a nice crust put the pan aside to cool a little before you add the butter and season your steaks with salt and freshly ground black pepper and throw them into the oven at 95 °C with a thermometer until you reach an internal temp of 53 °C now put the butter into the pan to deglace the pan a little and add the shallots and crushed green pepper. flambe the pan with the cognac and once the fire is out add the cream. now let it simmer until the sauce is a nice consistency. you can also add a little of the green peppers brine now in the end to add a little more flavor. once the steaks are done add the meat juices into the sauce ofc and cover your steaks with the sauce. this is my favorite pepper steak recipe :)

Aww pwov. Pwov rhymes with suave. Love you guys. Thanks Guga.

Looks amazing 💕🔥

Yum! Just, yum!

I'm always smiling watching gugas videod

every time this guy trys a steak his reaction is like he tasted the best thing in the world even tho he ate that a million times already.

Use a peppercorn medley (red, green, white, and black) and definitely more pepper ground med to large grind. It should be completely coated. Trust me, you won't be disappointed.

i actually was jealous while seeing you eating this peace of meat-heaven 😯 greets from germany

French here, it defenitly look delicious! But I'm not sure about the traditional one, it looks like totally the countrary of a traditional Steak au poivre we have here hahah Also we use Filet Mignon because of its leanness, it pairs well with the fatiness of the sauce.

Chuck end ribeyes are the BEST!! Got that nice big spinalis attached!

"it's smoothier and creamier" Here i am, never had a smoothie to compare ;)

When I make Steak au Poivre, I use whole salted green peppercorns from Coastal Goods. They have a mild heat. But they add a great flavor and texture to the sauce.

@jper7047

4 жыл бұрын

yes it's true, in france we make this sauce principaly with green pepercorn

Obrigado

Ficou muitooo showw!!

Right off the bat, I don't typically go for filet mignon but in this case I think it's appropriate because of the leanness of it. The added fat makes up for it. Balance. That's just my opinion. Still looks great tho. Thanks for the great vids.

I had this is Brussels (Belgium) and oh my god it’s amazing

Hi Guga, big fan of steak and of your channels. I once saw Heston sous vide a stew for the English Navy using normal stew beef. Are you able to ramp that up with several different cuts of beef to see which cut is best?

Now that is drooling for everyone

I'm french and you trying to pronounce some of the hardest french word to say was really funny haha

@taureaurouge3315

Жыл бұрын

I might be biased since I speak French but if you mean steak au poivre is pretty easy to pronounce

You guys need to do a best of every experiment in one steak video. Use the best cut of meat, the best basting butter, the best salt type, the best sauce... etc, and see if it’s too much or just next level. Go through all of the videos you guys have done over the years and see what won in each test.

Hey Guga! What about to do a video with many ways to use the trims of the dry aged? The pelicos?

I felt very delightful when I saw your expression from having No. C. Guga, have you ever try dry aged pork ? 😁

Guga can you do a episode on keto/carnivore pan sauces for steak? Thanks man! Big fan!

Different beef and bone broth stocks being substituted in sauces and how they changed the taste for the good or bad?

I didn't know you had another channel Guga Foods! New subscriber.....

Mouth Watering!!!

Mau Mau has a good palate man. I like his commentary.

Had to get up for a midnight snack watching this recipe.

"Third one" is out, "Number C" is back in, great steaks Guga!

Excellent men !!! 😉👍 I love you a lot 💘, Guga, when you use the flavorful "juices from the bag"! 👋😎🇮🇹

I'm getting my sous vide equipment in a few days!!

An excellent video as always. I missed Sam.

Guga please open a resturant i need to taste some of these dishes 😫

"I hope I'm saying that right" :P, not quite but the second time (0:21) was pretty good! Try Streak "oh p-wha vr".

Always gets me with the “number c”

mustard is actually very traditonal in that sauce as well, depending on the regions ofc, makes sense that is works well.

You should try it with green peppercorns in brine. Way better than dry stuff.

Pls do steak compound butter

I’m seriously watching two dudes eat steak..... and it’s amazing

Try the third one by adding some worcestershire sause and replace the black pepper with green pepper

An easier way to pronounce it for non french people is "Steak O Pwov", looks delicious! Thanks for all the content Guga Family!

Steak Apavwa ? Hey men you hurt my heart now :') ! Much french love from here Guga

Just an observation. In the preparation you said that the first sauce was with cognac, and the last two were with bourbon, and when you were tasting them you said that all were made with bourbon.

@mercury187

4 жыл бұрын

Maximiliano Valdés Cabal he used makers mark for all of them he just made a mistake and said cognac

Steak ow Pwave. Great video Guga.

You should try a few different rubs, have your standard garlic/salt/pepper combo and then try 2 or 3 separate steaks with different rubs

You should make a dry age trompo/pastor tacos with different salsas

Au poivre = “oh pwavr” Awesome video as always

👍Enjoyed watching. Thanks. 💝 It’s nice to see that Maumau is more talkative now. He seems happier & more playful now too compared to videos in previous years. 🤗

*Count till three.* Everyone: 1, 2, 3. Guga: A, B, C.

Y'all should try cooking some turtle, kanago, snakes, alligator and or something very differently along those meat cooking lines.

Do a feijoada recipe!!

Guga. That was awesome. I have an experiment. Can you dry age a steak, trim it, season it, seal it, freeze it, defrost and them cook it. So will seasoning the steak and freezing it will taste good. Do you have to defrost, remove from bag, season and then reseal?

Do you have a link or name of those dishes you are serving the steaks in? Thank you!!

GUGA, can you do a video on how to properly clean a circulator