Відео

After cooking the roast the cut veggies should be sautéed until caramelized….then the juices should be added and cooked for a time, the bigger the veg cut the longer, possibly up to ten min covered with a lid….after that the juices should be thickened to your taste. This, in theory should give the best of cooking between a slow roasted (thoroughly cooked classic roast beef) and a sous vide juicy med rare roast beef with veggie gravy. Cannot wait to prove my theory!

I’m not seeing the recipe/ratio for the pork sauce in the description. Am I missing something? I’m curious the volume it’s built for.

what is the recipe of the sauce ? Your nephew got crazy about the sauce

Seeing Kumpir as a side dish was amazing! One of my favorite Turkish foods tbh

Guga should start a side dish channel because...... you know why❤

If you knew how to actually cook chicken, and season it right, it is up there with steak. There are many times i prefer good chicken over steak. It doesn't matter if it's the white or dark meat, chicken is delicious.

7:54

"I didn't put cheese because of that!" Hey guga? What was that big white block you added to the mashed potatoes? Yeah, it was white like milk and melted into the hot potatoes and made them kinda gooey. Cream what? Oh yeah. Cream CHEESE.

Guga, are you losing some weight. You're looking good, man.

Black Bean Paste is also extremely good to eat with just steak separately as their own product. So combining it is a no brainer here IMO. It's my go to sauce to eat Korean BBQ beef with rice. Even steak with rice I prefer black bean paste and Kimchi over any other condiments.

I have the impression that while not as important as protein, carbs are still important for growing muscles

I think I will buy the equipment and give it a try.

I am convinced that Maumau being lactose intolerant made him stronger in spice tolerance because he couldn’t drink milk 😂😂

they didnt taste test waaat

You gotta be kidney me

I like the idea for the individual ones with different toppings!

sorry never heard of hp being a steak sauce :)

cook it like we do, LANSAO/SOUP NO. 5 ...😁😁

Ohhhhh I've always wanted to try goat! I'm annoyed I didn't get this one.

Hi Guga! Try using some Garam Masala on the mince meat for the Samosas! And try out a Joghurt Dip with some fresh mint. Delicious! Enjoy 😊✌🏾

Is it a hare? Looks a bit big to be but the meat is dark and hare meat is dark. I think🤔

Anyone know what size container is best?

Guga Should try to follow the recipe for Stegt Flæsk (Danish recipe), i think might give more crunch success

The editors were wild on this one

Wow. I had no idea this existed.

Aaaaaaaaaaaargh! Tripe belongs in the fiery pits of hell!!!

The filet Does NOT come from a NY strip ! It's the smaller side of a t-bone/porter house

Id only use chicken breast for a chicken sandwhich, or fettuccini alfredo, so not sure why the chicken breast hate. Every meat, has a use.

Guys it's badly burnt

For not knowing how to cook it, he certainly dressed and ate it the classic way (minus the limes)

Why no measurements on the side dish, cmon guaga let's share the secrets

We need more details on how to prepare the side dish, please!

In my experience, the bone in steak takes a bit longer to cook.

Where is this made?

Dry age a steak with this Korean MSG

Is the guy on the left a trans

MAUMAU ❤

Papa Tones Chilli oiiiil

I'm Korean and have never had anything like this :) That paste is more for Chinese black noodles.

It would be nice to have the ad duration bar thinger (technical term) that outside ads get, as while I have watched your ad a few times, it's not available where I live.

My friends, tried your recipe accept I cooked it for 17 hours and sliced it at a slight angle like London Broil. It almost melted in my mouth. I don't know if the extra hour cooking did that or the angle of the slices. But tough is not the word you would use to describe it. My neighbors couldn't believe it was Eye of Round.

What is the additional fat used during the searing process because that pan looks like a river of fat. I just tried this recipe. Cooked them to 160 and seared. There wasn’t no additional fat used and they were dry. What temperature are you? Are you searing at?

8:15 yo the fallout reference

Kidney or liver???

You should dry age in black bean paste!

Carnivores eat the brown butter as "snacks".

Now try the same thing by using Worstishire Sauce instead of steak sauce.👍

That's an Ayam Cemani chicken, right?

Guga, im interested to see maybe a dry aging experiment with black bean paste i feel it would be a really interesting experiment as you could also do a fried version for the paste and a raw version for the paste

When you cook medium rare on anything but sous vide it cooks past medium rare, you would have to pull it early and let the burger rest to get it exact. When people say they like medium rare, they usually mean medium.