I deep fried steaks in BONE MARROW and it changed everything!
1,073,447
Published 2023-11-01
I love bone marrow and not many things makes steaks taste better, today I am using this awesome new technique that just makes steaks taste like heaven, the best part is that it's easy to do.
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#cooking #recipe #experiment
All Comments (21)
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As an italian, the only tip I can give you for the risotto is to add just one knob of butter at the start, then adding the rest at the end, heat off. That's because by doing so you don't denature the milk proteins and it's miles creamier even though it's the same amount of butter! And by the way, that was the right amount of butter my friend!
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Two experiments I want Guga to try from watching this episode. 1) Wagyu Bone Marrow, is there a difference between regular bone marrow and Wagyu Bone Marrow 2) Could you make a Bearnaise sauce with rendered/clarified Wagyu fat or rendered/clarified bone marrow and does it taste better that the classic butter based Bearnaise?
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Angel touching the hot bowl after being told it was really hot was the most relatable thing
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I absolutely love the amount of care that goes into every video. Guga explains the way to make every dish and the cooking steps each time. Thank you Guga!
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only guga can make my mouth water watching him cook
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I always appreciate how well Leo articulates the flavor and textures.
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I'm so glad I found this channel all the way back in like 2017 along with SVE. A lot has changed over the years, but one thing that's always been consistent is Guga's love for food, his care when explaining his dishes, and the smiles he puts on the faces of the people that eat his food. Respect, Guga!
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I don't even cook, I barely eat meat that much, and yet here I am watching every single guga video out there. Don't know if it's the presentation, the charisma of everyone involved, or the caring that goes into each video, it's just too entertaining not to watch, almost relaxing really as I usually watch on my work breaks during the day.
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Angel "Every single time you have done something with duck fat, it's always good"... So now we know that the chicken video on Sous Vide Everyhting came after this one.
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I really got to try some of your recipes, Honestly been going to culinary school and I didn’t learn half of what I seen on your channel, It’s amazing.
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The amount of confidence at 01:41 where you pour the fat using the rim is insane
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I used to watch Guga foods all the time and then about a year ago I just stopped and then forgot about it. I've been on vacation for the last week and still have another week to go and I rediscovered the channel yesterday and now I've just been binge watching everything. Love it😝
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Guga getting his fingers burnt just shows how excited we need to be for this phenomenal dish! Looks absolutely delicious!
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Guga, always love your videos - this one was great. I started my sous vide journey with you years ago. Your channel and audience has grown. Your video today is above any home chef's capability. While I appreciate you pushing us to the next level, your extras are not attainable by most. Thanks for what you do - I will always watch. Angel needs to eat his veggies!!
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Guga is a culinary genius! The best episode of first of the month 👍! The next time I go shopping I'm going to utilize these options to cook now.
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Yesterday I slow cooked a lamb shank in my oven, basting it in the red-wine marinade every 20 minutes until the bone went hollow. I then continued to do the same for another hour and a half. That melted marrow added next level flavour!
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Please write an only side dishes cookbook Guga! 🙏🏽
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At the end of the year you guys should do a side dish tier list where you, angel, and Leo try and rank all of the side dishes from the year to see which one is best! It would be fun to watch!!
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Uncle Guga you always make the coolest stuff and I really enjoy your side dishes, you show off true creativity while still giving the core consumers what they want.
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I'm not sure pointing at Open Flame into a bunch of hot oil is the best idea.....looks amazing as always! ❤
