Do SAFE Steaks Taste Different than UNSAFE? | Sous Vide Everything

[@SousVideEverything]

My apologies! This should have been added to the video! Please see the complete pasteurization guide below for beef. When you cook a steak for 2hrs it is ready to eat but not always 100% pasteurized! * 5mm Thick - 131°F/55°C(2hr) 133°F/56°C(1¼hr) 134.5°F/57°C(1hr) 136.5°F/58°C(45min) 138°F/59°C(40min) * 10mm Thick - 131°F/55°C(2hr) 133°F/56°C(2hr) 134.5°F/57°C(55min) 136.5°F/58°C(45min) 138°F/59°C(40min) * 15mm Thick - 131°F/55°C(2¼hr) 133°F/56°C(1¾hr) 134.5°F/57°C(1½hr) 136.5°F/58°C(60min) 138°F/59°C(55min) * 20mm Thick - 131°F/55°C(2½hr) 133°F/56°C(2hr) 134.5°F/57°C(1¾hr) 136.5°F/58°C(1¼min) 138°F/59°C(1¼min) * 25mm Thick - 131°F/55°C(2¾hr) 133°F/56°C(2¼hr) 134.5°F/57°C(1¾hr) 136.5°F/58°C(1½hr) 138°F/59°C(1½hr) * 30mm Thick - 131°F/55°C(3hr) 133°F/56°C(2½hr) 134.5°F/57°C(2hr) 136.5°F/58°C(1¾hr) 138°F/59°C(1½hr) * 40mm Thick - 131°F/55°C(3½hr) 133°F/56°C(3hr) 134.5°F/57°C(2½hr) 136.5°F/58°C(2¼hr) 138°F/59°C(2hr) * 45mm Thick - 131°F/55°C(4hr) 133°F/56°C(3hr) 134.5°F/57°C(2¾hr) 136.5°F/58°C(2½hr) 138°F/59°C(2¼hr) * 50mm Thick - 131°F/55°C(4½hr) 133°F/56°C(3¾hr) 134.5°F/57°C(3hr) 136.5°F/58°C(2¾hr) 138°F/59°C(2½hr) * This guide is based on Dr. Baldwin which he is known as the scientist father of sous vide. Source www.douglasbaldwin.com/sous-vide.html

[@jpiz224]

Guga I wonder if pasturized eggs will make a difference in a cheesecake

[@umut3524]

Guga pls make Adana kebabs

[@rogerbrooke165]

To help the cookies spread better add a bit of baking soda to the dough

[@saimonmusica6684]

Wagyu chicken

[@copywrite9396]

Wait, why would he include a 5mm steak, who would ever do that sous vide. Not a criticism, just genuinely asking.

[@frankflag5094]

Hi Guga. Uncooked flour usually have a 10% to 15% moisture content. So for 1 cup of flour (120g) , pasteurization has removed about 1 tbsp on water (15g). Add 1 tablespoon of water back to the pasteurized mixture and the cookie dough's texture will be pretty much identical. Thank you Guga for sharing your passion for cooking with us.

[@Flipflop437]

I was thinking the same thing, although instead of adding water to it, I wonder if you could sous vide the flour, keeping the water in the bag, let it come down to room temperature, then mix it in.

[@jamiehayn]

@@Flipflop437 that doesn't seem worth the hassle

[@marks9444]

I love how when Guga eats the control steak, he reacts like it's his first time eating a steak. Every. Time.

[@itztrenzy2986]

steak is that bomb bro lol

[@nishuthakkar4054]

he acts like Columbus discovered america

[@wayned535]

@@nishuthakkar4054 lmaoooooo you nailed it bro

[@user-kx2qo6gf8c]

Well steaks are very delicious if cooked right

[@rubikvng]

He likes his cookies medium-rare

[@liesalllies]

Me too tbh. There's a recipe somewhere online for like cookie dough cookies or something like that where basically you put cookie dough under a broiler so that that out side is kind of crunchy and the inside is raw cookie dough and yeah that's perfect.

[@garionprak7961]

lies, all lies. Tastes like salmonella

[@xarch7208]

@@liesalllies Adam ragusea?

[@diego467able]

HAHAHA

[@sunjie2544]

Garion Prak lol

[@arghachowdhury]

Next up: I dry-aged my cookie dough after injecting with Japanese A5 bone marrow

[@hydra__yt]

After that, he will sous-vide them

[@arghachowdhury]

@@hydra__yt he knows they won't look that good right then, so we better watch out

[@hydra__yt]

@@arghachowdhury yeah, but watch this!

[@jayisasalad]

*rock guitar track plays*

[@veluta2549]

@@hydra__yt *flamethrower intensifies*

[@wolfmanlee9865]

Pay respect to both Guga and Mamao for “sacrificing” themselves for the sake of science and putting themselves at risk of gaining 50 pounds for eating cookie dough 🤣🤣🤣🤣

[@Herberthishful]

F xD

[@Wasserfeld.]

As someone in the UK who loves cooking, I've never heard of pasteurising flour.

[@larswesterhausen7262]

@ɮօʊռċɛ օʄʄ How do you bake bread?

[@pierrecurie5188]

Most flour contains pathogens and, in fact, more so than the run-of-the-mill egg. I don't know if this is also the case for you Brits.

[@johnscott8431]

Flour is raw food.

[@nihlify]

@@johnscott8431 so is eating a carrot, but people are not taking about pasteurizing those

[@samp5395]

Erik Nilsson flour is usually the part that will give you salmonella in cookies, raw flour is unsafe.

[@TeslaRifle]

Fully expected to see you sear the cookie dough.

[@heatherknobl9451]

Lol

[@andrewciallella7703]

The reason the pasteurized cookies came out "drier" and spread less is because most of the moisture in the flour was removed when you put it in the oven. You could counteract this by adding a little extra moisture to the dough. I'd like to see this done again with a splash of milk or water in pasteurized dough. Nice video!!!

[@chriswheeler7190]

We need a placebo experiment. Cook both the same, no difference, and see if the others think there is a difference.

[@62cum]

I mean this video kinda showed that he would genuinely say that the steaks tasted the same even through he knew there was a difference so there’s kind of no point.

[@tristanp2791]

Who else wants to be Guga’s family member 🙋‍♂️🙋‍♂️🙋‍♂️🙋‍♂️🙋‍♂️🙋‍♂️

[@bcoit55]

Especially at dinner time

[@kernostwinsisters6281]

I want to be Gordon's

[@skyemorningstar166]

Definitely, I'd even eat the experiment meat

[@brifo5779]

🙋 Family uncle "Experimeater"

[@cheddar2648]

I think he lives down here in south Florida somewhere. My dream is to be invited over for dinner!

[@MatthewClise]

My pregnant wife and I are going to make the pasteurized cookie dough, like, right this instant.

[@hmmyesnotinteresting5733]

@@Luke_4044 ^^^^^ like me too

[@joshyingling]

Be careful, too much sugar during pregnancy will get you a 11lb baby.

[@livinlicious]

Perfect for sensitive people like pregnant, children under 1y, elderly sickly. No risk whatsoever possible. You could even go so far as to pasteurize eggs at 55c. They become 100% sterile after 4h. You can literally eat them raw, and many bodybuilders do that with their sous vide maschines. Not my thing, but its possible.

[@anotherstrangerintheworld1029]

Good job killing the baby

[@KA-vs7nl]

AnotherStrangerInTheWorld lolll

[@bust2007]

When you open your fridge and all you have is one egg 🥚

[@daveperky3387]

Poach and bacon crumb it then deep fry

[@emmanuelekhator8157]

SOUS VIDE TIME!

[@nainmayoudavich7541]

get a fookin job

[@nainmayoudavich7541]

@Van so you're 13?

[@baby_king9ine]

Van so you’re 15? That explains the comment

[@rio_fnmoninsta2538]

“A little bit of sugar” DUMPS A WHOLE PAN OF WHITE SUGAR

[@russelmaxwell8716]

130 F will pasteurize in 28 minutes . add about 45 minutes to come up to that temperature internally. Your "unpasteurized" steak is in reality also pasteurized.

[@MegaKencam]

That's what I was thinking. He needed to cook under 130.

[@zippymax1]

Yeah, I was wondering what difference there was between 2 hours at 135F and ~4 hours at that same temp. Guga never specifically discussed pasteurization of steak, whereas he went into great detail with the cookie dough. Very suspicious. (Oops...my tinfoil hat is slipping.)

[@SousVideEverything]

no it is not pasteurized. You have to take alot of things in consideration! Specially thickness. Here is the complete guide for you. 5mm - 131°F/55°C(2hr) 133°F/56°C(1¼hr) 134.5°F/57°C(1hr) 136.5°F/58°C(45min) 138°F/59°C(40min) 10mm - 131°F/55°C(2hr) 133°F/56°C(2hr) 134.5°F/57°C(55min) 136.5°F/58°C(45min) 138°F/59°C(40min) 15mm - 131°F/55°C(2¼hr) 133°F/56°C(1¾hr) 134.5°F/57°C(1½hr) 136.5°F/58°C(60min) 138°F/59°C(55min) 20mm - 131°F/55°C(2½hr) 133°F/56°C(2hr) 134.5°F/57°C(1¾hr) 136.5°F/58°C(1¼min) 138°F/59°C(1¼min) 25mm - 131°F/55°C(2¾hr) 133°F/56°C(2¼hr) 134.5°F/57°C(1¾hr) 136.5°F/58°C(1½hr) 138°F/59°C(1½hr) 30mm - 131°F/55°C(3hr) 133°F/56°C(2½hr) 134.5°F/57°C(2hr) 136.5°F/58°C(1¾hr) 138°F/59°C(1½hr) 40mm - 131°F/55°C(3½hr) 133°F/56°C(3hr) 134.5°F/57°C(2½hr) 136.5°F/58°C(2¼hr) 138°F/59°C(2hr) 45mm - 131°F/55°C(4hr) 133°F/56°C(3hr) 134.5°F/57°C(2¾hr) 136.5°F/58°C(2½hr) 138°F/59°C(2¼hr) 50mm - 131°F/55°C(4½hr) 133°F/56°C(3¾hr) 134.5°F/57°C(3hr) 136.5°F/58°C(2¾hr) 138°F/59°C(2½hr)

[@richie5885]

Steaks external cfu count can be pasteurized with just exterior heat, but in order to kill muscular parasites like trichinea, anisakis, and for beef, tapeworm, you have to pasteurize to above 55 deg c internally.

[@rockonmyfriend]

Heh, he should do one steak at 130 and one at 129 then.

[@harrisonkarn2078]

“I wish we had smellovision” Month Brisket: *POOR CHOICE OF WORDS*

[@brawl145]

Guga, I just wanna say, I've been lurking and following your stuff for a while and I just absolutely love your channel. You've taught me most of what I know about sous vide and you were the person who inspired me to actually invest in a unit to refine and perfect my steak game. I just wanted to thank you for everything you do, your channel is always so upbeat, cheerful and the positive vibes flow like water. I have nothing but admiration and respect for you and what you're doing and, wherever you may find yourself, know that you have a huge fan out there cheering for you. Thank you. You are appreciated. (:

[@cardodalitay9184]

In silence like lasagna

[@tomasareas]

I'm I the only one who gets crazy seeing those incredible steaks getting cold?

[@benfunk9367]

You have to let them rest tho

[@tomasareas]

@@benfunk9367 yeah, but thats before cutting them. After that, tou eat straight away. Hahaha

[@benfunk9367]

@@tomasareas indeed

[@TheEnoEtile]

@@benfunk9367 not with sous vide not after searing anyway. You can and it's fine but it's not going to do much. I "rest" mine between removal from the water bath and searing. Usually 5-10 minutes sometimes in the fridge if it's a thinner steak. Helps get it dryer and prevent overcooking too.

[@ALLmasked]

guga is now the patron saint of pregnant women who craves cookie dough

[@肖恩仔578]

with the cookies dough. The reason why its crumbly and doesn't hold together is because during the baking process of the flour it destroys the Gluten which is meant to hold the dough together.

[@DecipleOfMagus]

Unpasteurized doesn't necessarily mean unsafe. Title is a little misleading.

[@cheddar2648]

I don't know man. After ready about that guy that got worms and worm cysts in his brain from undercooked meat, I am gonna cook the sh-- out of everything.

[@viktorvasilik5477]

@@cheddar2648 yeah, pasteurization kills everything in your food, might as well eat cardboard...and milk?....don't even get me started

[@eetmahshet9815]

Key word there is "necessarily." Your comment is a little misleading.

[@DecipleOfMagus]

@@eetmahshet9815 How so?

[@Tocomaco]

Yea...that got me really confused after watching the full video.

[@demonickitty9479]

Gosh I can't believe you can make anything look absolutely delicious, Guga. Huge props to you!

[@JOSEJR1342]

“Today we’re gonna Infect our steak with the Corona virus”

[@razistheworst]

*sounds of coughing in the distance* That one Asian kid: you have 2 hours

[@georgeshubitidze3324]

Holy shit lmao

[@thebakeddonut2038]

Not cool

[@legionary1656]

This doesn’t even make sense, shitty joke.

[@georgeshubitidze3324]

Legionary the only thing that's shit is your cheap suit

[@hankscorpio33]

I always get such a smile on my face when he does his "I know it doesn't look that good right now" but.

[@haruflp778]

I think why the pasteurized cookie dough has a almost “baked” texture is because you already kind of cooked the flour

[@kohakuaiko]

Have you considered using a lower temp to pasteurized the flour? I think you denatured some of the protein.

[@mhherr]

Even if the proteins were not "denatured," the moisture content was certainly altered significantly.

[@duncedude7205]

When you don’t know wtf you talking about.😢

[@Setsu1606]

In my opinion: Pasteurised- raw cookie dough Unpasteurised- cookies That’s how I like it!

[@berndelignie8002]

Pasteurisation depends also on the organism you wanna focus. So an all round pasteurisation isn't always the right way.

[@Kadranos]

I watch this channel to see Guga get excited over the flavors and textures as much as for the information. Honestly, I'd watch either as a standalone channel, so I kinda feel like I'm cheating by getting both in one.

[@TylerIRufener]

I just love how happy and enthusiastic he is

[@art_lobe]

Guga: "Raw egg isn't safe too eat" Me, tasting the potato omelette mixture to adjust the salt: "A necessary risk"

[@wilabanodeniro9780]

I used to drink eggs and it was always fine

[@pcg33kaz]

I am new to Sous Vide but after watching the videos for 6-7 months i am all in Thank you Guga . I started with the Nano and now i have a Anova 1000 watt AND 26qt container for large roast .With out the videos i would be lost ( still learning ) but THANK YOU AND THE TEAM FOR ALL YOU DO !!!

[@treylee5896]

I love how you randomly made cookies to go with the steaks. lol

[@4philipp]

Trey Lee actually, he make steaks to go with the cookies

[@cooking1.586]

Randomly? I make desserts with steaks all the time.

[@RavishingSailor]

I swear every time I’m dieting I watch your videos. Some sort of nutritional sadomasochism!! Lord have mercy. The food you make is amazing.

[@shroomzy6529]

"Smellevision" - Guga, 2019.

[@atthaponsmithipanon3118]

Try add more butter or water for pasteurized dough. I think the flour was further dehydrated by pasteurization process.

[@-a13x-75]

The part that needs to be “pasteurized” the most is the flour which you can bake in the oven. Raw eggs nowadays are relatively safe.

[@raavila2245]

Depends on which country you live in. Salmonella vaccines for chickens are not yet a worldwide thing

[@rubikubegd408]

- A13X - what makes the flour unsafe?

[@drinkyourwater1039]

@@raavila2245 as someone who lives in Brazil, here we don't even make soft boiled eggs by fear of getting sick, usually hard boiled eggs are a must and anything that uses raw egg is straight up not safe, it is quite safer nowadays but if a brazillian grandma cook for you, be certain that the eggs would be boiled to the sky, specially in potato salad

[@janstewart2041]

Take a drink every time Guga says “everybody”

[@saah9028]

The difference between pasteurized and unpasteurized steaks is just cooking time

[@jayoso3547]

Thank you.

[@ceec165]

Pasteurized egg sous vide at 135 F for 1 hr

[@Aeoniik]

I ate a very, very rare rib eye just today. (Cooked with truffle butter 🥴) I think it’s okay, I certainly wasn’t sick.. and soft as butter. It’s one of those things you can’t recommend but can still do 🤘if you’re tolerant

[@brotherhoodofcreation]

I am sure you could change the cookies dough texture by adding a table spoon (or less) of water/milk

[@dhotnessmcawesome9747]

It genuinely slays me that at the end there was an ad for Violife... vegan bbq. Just saying... that's funny.

[@johnathoncastro]

Ive tried pasteurized oysters on the half shell and fresh shucked unpasteurized. Theres a big difference.

[@johnathoncastro]

@Peter Griffin the pasteurized oysters looked and tasted odd. They were grayish and firmer. The unpasteurized oysters were juicier and seemed fresher. I prefer the regular fresh shucked unpasteurized oysters.

[@JuzuNuzuz]

Has Mamao been hitting the gym? Dude looks thick, healthy, confident, and good.

[@carlitosalanis69]

Looks like I'll be trying the cookie recipe for Thanksgiving with the kids. Thank you guys and Happy Thanksgiving to you and the family.

[@teodor_st]

You should have added a bit of water to the pasteurised cookie dough , because some of it evaporated once the egg was cooked!

[@convincedquaker]

And the flour

[@skyemorningstar166]

Guga, eating the cookie dough: this is dangerous! Me, grabbing a spoon: don't worry mydude I'll keep you safe!

[@victormaldonado2173]

Cook a wagyu eye round to see the difference in the meat compared to a regular cows

[@harrisonkarn2078]

YES

[@livinlicious]

Doesnt make any difference. You need 12h or 24h to chance the texture. The collagen melts at about 24h and becomes like meat butter insite the muscle strands. Very nice for pork.

[@ivobarca4835]

Amen

[@imin2461]

Pretty sure he cant because only a few parts of the cow can be sold outside of japan

[@daltonking1580]

For some reason I really thought he was about to try to actually make the cookies sous vide...🤣

[@pjfett44]

i think the main reason why it didn't flatten out and why the texture was grainy was because you dried out the flour when you cooked it in the oven so if you were to add a bit more liquid it should be basically the same as the non pasteurized.

[@aditya.sagraha]

Louis Pasteur: "I want some of those"

[@ZarathustraDK]

If Guga did fish he'd be like "Let's try safe fugu vs. unsafe fugu, it's an experiemnt!".

[@ruski8993]

Drinking game: Take a shot every time Guga says pasteurized

[@mazenagami503]

[TrM]Ruski I would die

[@davidfuller581]

I think the problem with the cookie dough is you cooked the flour! Better to sous vide it if you want to pasteurize it, it only needs to get to 165 to be safe - well below where it starts browning.

[@thatdudecancook]

I wonder how many steaks 🥩 enter this mans dreams every day!

[@Mooncake69420]

Man I've been watching your videos non stop for days ever since I came across your channel. Love you guys man. Bring joy to my life

[@docpep97]

Guys you didnt eat the steak! Those must be phenomenal cookies...

[@arghachowdhury]

9:47 (Maumau eating his cookie) Guga: Does pasteurization modify the taste? Maumau: No Guga: Absolutely not.... when we're talking about the steak. How about cookies? Definitely. Maumau: Yes

[@thirstfast1025]

So, those cookies didn't go into a sous vide. Sous vide *pretty much* everything.... LOL!!

[@heatherknobl9451]

The egg did

[@Tpachal]

My Joule came in yesterday and for my first meal I did porkchops with the mushroom sauce you showed in your previous video. I have never made such tender chops before. Next I am going to try steaks the guga way. Thanks for introducing me to such a lovely device.

[@pedroarniella9317]

YOU DIDNT PUT VANILLA EXTRACT ON THE PASTERIZED COOKIE DOUGH?

[@StevenKluber]

Our number one goal is to make food that is delicious. Our number two goal is to make food that's safe.

[@maximtiberneac7611]

10:05 killed me 😂😂😂

[@DigitalAdamTech]

Hey, you added more ingredients in your cookie dough recipe then what's in the video. Also you did not mention any granulated sugar in the recipe either. Could you update please? :)

[@Dougie085]

since when does flour need pasteurization?

[@AutisticSpaceman]

Doug Dale Raw flour has a lot of bacteria in it, so if you’re going to use flour in something that’s raw (like raw cookie dough for instance), then you need to cook the flour on a baking tray before hand to kill the bacteria.

[@luckyluke7997]

Depends on which flour you get

[@samjannaki5482]

Flour is actually the real danger in cookie dough. The chicken industry is tightly regulated, so people dont get Salmonella. The same cannot be said about flour. As the other already said, theres alot of bacteria in wheatflour, and unlike with eggs - no one in the food industri gives a shit. The chance of catching E. coli from raw flour is still Tiny in reality tho.

[@larriyrnir5756]

@@samjannaki5482 egg industry isn't that regulated in america

[@ivarlosna6516]

@@larriyrnir5756 It's regulated in countries with higher food safety standards though.

[@valyascampton]

I noticed while I was making the edible cookie dough that in the video you added granulated sugar but the recipe in the description didn't say anything about it. Glad I noticed before it was to late! Turned out DELICIOUS!!!!!!

[@dcentral]

This fixes something that was never broken. I never heard of baking something raw vs. pasteurized. Everyone in my family survived with normal cooking and baking for generations.

[@tracydebardelaben6335]

If you are immunocompromised , pasteurization can open up food options that you would normally not be able to eat.

[@ahass5917]

I really enjoy watching your videos

[@DentiGo1]

But man you always cook your sous vide steak for 2:30 hrs max, is that not pasteurized too? Can you just explain more abt time and temp and there relation with pasterization ?

[@duckhouse21]

Ahmad Howaidi google is your friend

[@apocalypse487]

@@duckhouse21 according to the first link on Google, it's pasteurized at 135F in 1 hour and 50 minutes.

[@JacobWong1]

There are 3 major strains of bacteria you target when cooking/pasteurizing meat. E. Coli (mostly found in meat and is a gut bacteria, common in animal stools), salmonella (mostly in poultry), and listeria mono (found everywhere). E. Coli dies relatively easily to heat, listeria is more resistant to heat. Basically, holding food at 55 degrees Celsius for about 90 minutes plus the time to heat the center to 55 degrees for meat (poultry is higher) will kill the bacteria (e.coli). If the center of the meat can hit 55 degrees Celsius within an hour, then pasteurization can occur. But you'd have to use a thermometer and know the exact time the coldest part hit 55 degrees. Depending on the bacteria present, some bacteria can thrive at different temperatures, so be careful and follow a guide if you aren't an expert.

[@SousVideEverything]

This should have been added to the video. My apologies... here is the correct guide for pasteurization of beef. 5mm - 131°F/55°C(2hr) 133°F/56°C(1¼hr) 134.5°F/57°C(1hr) 136.5°F/58°C(45min) 138°F/59°C(40min) 10mm - 131°F/55°C(2hr) 133°F/56°C(2hr) 134.5°F/57°C(55min) 136.5°F/58°C(45min) 138°F/59°C(40min) 15mm - 131°F/55°C(2¼hr) 133°F/56°C(1¾hr) 134.5°F/57°C(1½hr) 136.5°F/58°C(60min) 138°F/59°C(55min) 20mm - 131°F/55°C(2½hr) 133°F/56°C(2hr) 134.5°F/57°C(1¾hr) 136.5°F/58°C(1¼min) 138°F/59°C(1¼min) 25mm - 131°F/55°C(2¾hr) 133°F/56°C(2¼hr) 134.5°F/57°C(1¾hr) 136.5°F/58°C(1½hr) 138°F/59°C(1½hr) 30mm - 131°F/55°C(3hr) 133°F/56°C(2½hr) 134.5°F/57°C(2hr) 136.5°F/58°C(1¾hr) 138°F/59°C(1½hr) 40mm - 131°F/55°C(3½hr) 133°F/56°C(3hr) 134.5°F/57°C(2½hr) 136.5°F/58°C(2¼hr) 138°F/59°C(2hr) 45mm - 131°F/55°C(4hr) 133°F/56°C(3hr) 134.5°F/57°C(2¾hr) 136.5°F/58°C(2½hr) 138°F/59°C(2¼hr) 50mm - 131°F/55°C(4½hr) 133°F/56°C(3¾hr) 134.5°F/57°C(3hr) 136.5°F/58°C(2¾hr) 138°F/59°C(2½hr)

[@ivarlosna6516]

@@apocalypse487 It's probably because Guga uses thicker steaks than the cuts you usually find in the supermarket.

[@arikateno]

Wow guga, ive been here since you had like 10k subscribers or something, its amazing that you are past the million now. Good wishes to you man. Saludos de Argentina!

[@andrewlouis5901]

How did you treat the steaks differently for one to be pasteurized and one not?

[@gregbro2636]

one had a bath for an hour longer

[@andrewlouis5901]

1hr 45 longer. I somehow missed that tidbit of information the first time. Thanks.

[@SousVideEverything]

here is the pasteurization guide. 5mm - 131°F/55°C(2hr) 133°F/56°C(1¼hr) 134.5°F/57°C(1hr) 136.5°F/58°C(45min) 138°F/59°C(40min) 10mm - 131°F/55°C(2hr) 133°F/56°C(2hr) 134.5°F/57°C(55min) 136.5°F/58°C(45min) 138°F/59°C(40min) 15mm - 131°F/55°C(2¼hr) 133°F/56°C(1¾hr) 134.5°F/57°C(1½hr) 136.5°F/58°C(60min) 138°F/59°C(55min) 20mm - 131°F/55°C(2½hr) 133°F/56°C(2hr) 134.5°F/57°C(1¾hr) 136.5°F/58°C(1¼min) 138°F/59°C(1¼min) 25mm - 131°F/55°C(2¾hr) 133°F/56°C(2¼hr) 134.5°F/57°C(1¾hr) 136.5°F/58°C(1½hr) 138°F/59°C(1½hr) 30mm - 131°F/55°C(3hr) 133°F/56°C(2½hr) 134.5°F/57°C(2hr) 136.5°F/58°C(1¾hr) 138°F/59°C(1½hr) 40mm - 131°F/55°C(3½hr) 133°F/56°C(3hr) 134.5°F/57°C(2½hr) 136.5°F/58°C(2¼hr) 138°F/59°C(2hr) 45mm - 131°F/55°C(4hr) 133°F/56°C(3hr) 134.5°F/57°C(2¾hr) 136.5°F/58°C(2½hr) 138°F/59°C(2¼hr) 50mm - 131°F/55°C(4½hr) 133°F/56°C(3¾hr) 134.5°F/57°C(3hr) 136.5°F/58°C(2¾hr) 138°F/59°C(2½hr)

[@jesperandersen260]

Hi Guga. You pasteurized the flour in the oven. but can you also do'it sour vide and achieve the same result ??

[@SteamPunk-xp2uv]

My thoughts exactly! Everything else seems to pasteurized at 135F at different times, but for how long for flour?

[@TheMoFoShow2012]

The reason your cookie dough was a different texture was because the mixtures before adding the egg/flour were completely different. Compare 2:14 to 2:39 and you’ll see.

[@SuperHornet111]

It's a pleasure to watch your videos guys

[@philippeterson9512]

Did I miss something? How was the steak pasteurized?

[@trym2121]

Longer sous vide time

[@devil5954992]

Me too

[@bolinkerman2]

Pasteurization eventually occurs at 135 F, but not in the 2 hour cook time. With a longer sous vide time, pasteurization occurs

[@Rs6ne]

Fantastic. Defo try the pasteurised cookie dough with ice cream!

[@ultimateormus7903]

I just got my equipment and started sous vide.

[@NoThisIsPatrick94]

Ultimate Ormus your life will change my friend. You’ll never forget your first cook!

[@neilpountney9414]

Guga I just love your passion for what you do its very infectious. Happy Thanksgiving!

[@jamesellsworth9673]

Another interesting show!

[@SousVideEverything]

Thanks James, I appreciate that!

[@elijahbakker1513]

Hey do you happen to know Thomas ellsworth?

[@jamesellsworth9673]

@@elijahbakker1513 No. Not in my immediate or closely extended family.

[@zfizzer]

Guga… could you get the same texture of the cookie doughs by mixing it before pasteurizing?

[@Mr_Glenn]

"Imagine this cookie dough on an ice cream!" Ben & Jerry's already got you, bro.

[@Wonderfullcrazy]

not as good as homemade

[@Mr_Glenn]

@@Wonderfullcrazy very true

[@unky5724]

Glenn please no

[@unky5724]

Glenn Little Baby’s Ice Cream is the best by far, and it’s extremely cheap. You can watch their commercial on KZbin, so check em out.

[@JosephManaloGtaSaAnimeWorld]

Guga: This cookie is safe to eat. also Guga: This is dangerous everybody!

[@ilackedtheheart]

I'm guessing pasteurizing is how they make "safe" cookie dough.

[@MikeTheBlueCow]

Usually those are eggless, but with pasteurized flour yes.

[@stevenmfuhrman]

I just found your channel and love what you guys are doing, been sous vide cooking since the early days(2006), home-made PID device with rice cooker, then used PolyScience immersion Circulator on Ebay, Had smoking gun, but recently got a smoker, which is how I found you. I have had success with Brisket sous vide FIRST and ahead of time, then rub and get bark and heat to traditional temps in a smoker.. Didn't see your promised video on before/after brisket... As for pasteurized flour in your cookie dough, your method toasts the flour, which is why texture and taste is different, why not try microwave method or even sous vide to 160 (no moisture loss)

[@rea50]

Chefs in the world: a Guga: FLAMETHROWER!!!

[@PseudoLocus]

You guys are so happy and likeable!

[@kylemunoz2881]

Drinking game : take a shot every time he says pasteurized

[@simonmollevinge843]

Both steaks were pasteurized. Steaks that has reached an internal temperature over 52 degrees C are completely pasteurized. 2h with that thickness in 57C is more than enough time.

[@derpityderp-derp4007]

Basically, they got stoned and did this.

[@damionshort823]

I swear if guga smokes weed I will be literally crying cuz I can't share my blunt with him lmao but seriously tho guga seems like the type (not that there's a specific type or anything)

[@seropserop]

So add a little water to the pasteurized dough

[@_danielshalev]

2:06 "I added a little bit of white sugar" *dumps a kilo*

[@GrandeMastaSexi]

definitely wasn't over 2 pounds of sugar mate

[@alejandroreyes9975]

@@GrandeMastaSexi Overreaction for the joke, mate.

[@Hokuto_Tongi]

Alejandro Reyes Overreaction for the overreaction, mate.

[@alejandroreyes9975]

@@Hokuto_Tongi Not really no

[@brandondavis6365]

To be fair, with the steaks, you don’t “need” to pasteurize, but if don’t plan to, you should generally sous vide for less than 2 hours. Otherwise you’re creating a bacterial incubator. 2 hours or less, and the bacteria shouldn’t have enough time to multiply to unsafe levels. As a general rule I don’t sous vide steak below 130 for over two hours. But, when making filets, I cook at 123 for 1:30 to 1:45.

[@Begohan1234]

Bacteria doesn't grow in an anaerobic environment

[@smheath]

Clostridium botulinum does. That's the one that causes botulism.

[@Begohan1234]

@@smheath steaks don't typically have that bacteria on them though

[@brandondavis6365]

Begohan1234 you’re right. But there is a thing called cross contamination. Cross contamination is not uncommon, especially in home kitchens where knowledge of food safe practices is lacking. Even with all that, it’s a rare thing to be sure, but your first comment stated the the bacteria didn’t exist.

[@Begohan1234]

@@brandondavis6365 yup anything is possible I suppose.

[@mckennaConfig]

Guga, you should make the cookie dough first before pasteurizing.

[@bolinkerman2]

The chocolate chips might melt, but that's probably ok

[@MugiwaraElvin]

I’m smoking my brisket while watching guga

[@neilmansilla4843]

I know it doesn’t look good right now but watch this .... *guitar riff intensifies*

[@gregorysoble8494]

I wish my friends were as fun as you guys. I also wish I had friends.

[@markowens5648]

Once you’ve baked the dough you’ve made it safe to eat.

[@mowglite2569]

should sous vide the actual cookie dough some time if you haven't tried that?

[@outchereoutchere9256]

Maybe its just me, but i kinda feel that "safe to eat" should come b4 delicious. Maybe im crazy

[@mmanda515]

Me too. Was thinking, ok... if cooked on a grill, in oven, pan.. it's high heat/quick(er). When Sous Vide, however, it's a MUCH lower temp for a MUCH longer time. Being at 129F, 131F.. 2-3 hours, held there after coming up to it super slowly, is that safe, technically speaking?

[@baby_king9ine]

mmanda515 try to change your perspective. You could hold a flame up to your finger for a split second, and it wouldn’t burn you. But hold that flame steady for a couple seconds, and you’re already burnt. That would be cooking on high heat. Now conversely, you could probably dip your toes in a bath of 150 degree Fahrenheit water for a couple seconds, and it wouldn’t do you much harm. But try sitting in that bath for 2 hours, and you’ll likely get heatstroke and pass out. Now if Guga doesn’t pull you out of there quick, you’ll probably die. That’s cooking sou vide.

[@baby_king9ine]

mmanda515 it’s kinda similar to why we get fevers when we get an infection. The higher body temperature helps to fight off infections, by slowly “cooking” away the pathogens.

[@xViperCodes]

Gordon Ramsey could never top this guy.