I COOKED a steak for a WEEK and this happened!

After so many comments asking me to cook a steak for a whole week to see what would happen I decided to make this awesome video. I never expected this top happen as I thought the complete opposite of what it did happen. This video is for you guys!
* Check out HESTAN CUE Smart Cooking bit.ly/2YoLece
Save $50.00 with discount code SVE
* Become a MEMBER of SVE *
/ @sousvideeverything
-----------------------------------------------
SUBSCRIBE to This Channel
www.youtube.co...
-----------------------------------------------
Subscribe to my 2nd Channel
www.youtube.co...
-----------------------------------------------
* SVE MERCH *
Shirts: teespring.com/...
Cups & Boards: www.etsy.com/s...
-----------------------------------------------
* MAIL TIME Want to send something?
13876 SW 56th Street #128
Miami FL 33175
FOLLOW ME ON
Facebook: / sous-vide-everything
Instagram: / sveverything
*************************************************
THE EQUIPMENT I OFTEN USE IN MOST VIDEOS
* SOUS VIDE EQUIPMENT *
Joule Sous Vide Circulator: amzn.to/2mXdzRI
Anova Precision Cooker WiFi: amzn.to/2mi76T3
Sous Vide Container: amzn.to/2merrsb
Sous Vide Container Cover: amzn.to/2mbpTxt
My Stove: amzn.to/2DBwP2C
Tongs Tweezers: amzn.to/2M6v3Gm
Best Chamber Sealer: amzn.to/2hGHYF8
Cheap Suction Sealer: amzn.to/2mtj1Oi
Chamber Bags: amzn.to/2fpvSzD
Suction Bags: amzn.to/2mXfSUO
Bag Holder: amzn.to/2vjBYp5
Mini Weight: amzn.to/2nF3Q2Q
My Salt: amzn.to/2tofZgN
Pepper Grinder: amzn.to/2BYhNiz
Large Clips: amzn.to/2nsunQP
Stainless Steel Searing Circle Grate: amzn.to/2osFD3y
Grate Inside Container: amzn.to/2pKCxIS (mine is 10x15)
Rack System Lifter: amzn.to/2tMRNDE
Sous Vide Rack System: amzn.to/2qu0eAK (Choose the right size for you)
**************************************************
* EVERYTHING I USE in one LINK *
www.amazon.com...
**************************************************
* TRUFFLE Mashed Potato *
3 Idaho Potatoes
1/2 Cream Cheese
1/4 Cup Heavy Cream
2 tbsp Truffle Butter amzn.to/2K3lbOP
Salt and Pepper to Taste
* New York Steaks by Grand Western Steaks
Their Website: bit.ly/2ConGtC
Use Code "SVE" for 15% Off any purchase, no restrictions!
* For Personal Touch Speak to Rep. Emilio [phone]
F.Y.I. They have picanha, TELL HIM GUGA SENT YOU!
* Slow ’N Sear Deluxe Kamado - Two Zones Are Better Than One.
abcbarbecue.co...
* Best Weber Accessory (Slow n Sear) *
abcbarbecue.co...
* BBQ Dragon Grilling Products *
amzn.to/31yuazk
* TORCHES OPTIONS *
Small Torch: amzn.to/2BWYvv1
Searzall Torch: amzn.to/2meJLS7
Searzall Head: amzn.to/2mX8Pvl
FLAMETHOWER: amzn.to/2QCRcPi
* SEARING GRATES *
Searing Tray: amzn.to/2DgLAry
Round Elevated Grate: amzn.to/2rgnF54
* MY KNIVES *
Everyday Knives: amzn.to/2Xmi5hp
Chef Knives: amzn.to/2FiEFxb
Strong Knives: amzn.to/2KZs7OW
Fancy Knives: amzn.to/2RmUZSg
* SMOKER AND GRILL *
Smoke Gun: amzn.to/2frGzyO
Smoke Dome: amzn.to/2xAHgj7
Portable Stove: amzn.to/2hqF5VN
Smoker: amzn.to/2qQrXOR
Wood Pellets: amzn.to/2mMOR9O
Charcoal Grill: amzn.to/2mXaIbp
Weber Griddle 1/2 Moon: amzn.to/2mehj2S
Cast Iron Griddle Round: amzn.to/2nsi0E7
Heat Resistant Glove: amzn.to/2BFEk3J
* OTHERS *
Blender: amzn.to/2n3IpKx
Cutting & Serving Board: amzn.to/2lTpcrz
Granite Cutting Board: amzn.to/2mMYPb0
Food Grade Gloves: amzn.to/2lTd8H4
Bundt Cake Glass Pan: amzn.to/2mSE25M
Glass Mason Jars 8 Oz.: amzn.to/2mSF6qm
Glass Mason Jars 4 Oz.: amzn.to/2oxtx7Z
Glass 7 Cup with Lid Container Kit: amzn.to/2onMYhB
* VIDEO EQUIPMENT *
Main Camera: amzn.to/2imsWSi
2nd Camera: amzn.to/2ldEOal
Slow Motion Camera: amzn.to/2jTt8J8
Drone: amzn.to/2jSbK7G
Pocket Drone: amzn.to/2Aw0NQZ
Gimbal: amzn.to/2ilc3HU
Main Lens: amzn.to/2AzKumn
* My Music *
share.epidemics...
* If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-)
* We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
#Steak #SousVide #SlowCook

[@SousVideEverything]

Question!!!! Should I try a one month cooked steak? What will happen to it? Love to hear your thoughts!

[@TheAkiraFerrari]

no

[@jaydenlin6995]

Sous Vide Everything Try one week brisket would be spectacular

[@themarkfunction]

Try it with steak and also other meats. See if you can get a perfect pulled pork!

[@dyllank4650]

Sous Vide Everything do it bro! all your contents great 💯

[@IID]

duh, of course yes

[@zhouzehao3072]

saw the thumbnail and thought he was pan cooking the steak for a week lol

[@VenomKnife]

Shiro Kage m2😂😂😂

[@veronicafoxx27]

Same

[@twiggy2104]

Sme😂😂

[@huyphuong305]

Oh hi my felllow vainer

[@ultimatejoshiewoshieness]

Me too

[@farisisa8379]

the steak is not "well done", its cooked to "congratulations"

[@mavtzak1853]

faris isa Underrated comment 😂

[@aza.ak1ra]

faris isa Hahaha brilliant! 😃

[@Barbar-barbaro]

The ultimate dad joke😂

[@TsunaXZ]

lmao

[@InvaderZim_]

"Worked so hard, forgot how to vacation"

[@davisx2002]

cook a whole cow for 75 years and you will have replicated my mother in law

[@doomguy2020]

Sounds like my step ma

[@brandonveltri2825]

I wonder if he would actually try to sous vide a whole cow

[@brandonveltri2825]

“I know this cow doesn’t look good now...” *finishes it with a WWII flamethrower*

[@monkeyman7048]

Lmfao 😆

[@dylanjb4065]

“Just making sure it was cooked through”

[@rankine2540]

2 hrs steak: melts in your mouth 1 week steak: *melts in your fork*

[@TrueEmperorOfQuintessence]

1 month steak: melts your fork

[@rexknowsless3187]

1 year steak: melts your steak

[@TrueEmperorOfQuintessence]

rex! 10 year steak: splits the atom

[@rexknowsless3187]

100 year steak: 🌎 💥

[@Kento4620]

1000 year steak:melts the universe

[@specc_s1452]

Next:cooking steak until my dad comes back from the store

[@dudepants3]

Specc_s sorry I don’t they they will live that long

[@amadeusfaiglevicari1372]

Oh... He also went to buy cigarettes?

[@nhilistikgeekboy8195]

I hope you like your steak well done

[@juliodelacruz1678]

Man... it’s been 25 yrs lol

[@BigTyrone]

@@amadeusfaiglevicari1372 mine went to get milk

[@onocoffee]

168 hours???? No, thank you. After 72 hours, the possibility of botulism developing in the bag is very real. I'm glad you didn't get ill!

[@colinmackay92]

Yeah I know. This kind of stuff is actually really dangerous.

[@kmv3040]

For additional information: FDA recommendation is to keep food above 57°C.

[@lipefim]

if it develop botulism isn't it smell funny?

[@onocoffee]

@@lipefim I've not come across it, but my understanding is that botulism does not have a smell to warn you.

[@bernardthongvanh5613]

so 2h at 129°F is ok tho?

[@guck297]

Its hard not to love guga, he seems so humble and wholehearted

[@looming_]

Plus he's CHONKY

[@Sundog1985]

And sounds a bit like Peter Griffin

[@onik6512]

When I watch guga, I close my eyes and imagine my ramen noodles are whatever he makes that day..... it just makes my noodles taste shittier

[@hazesativa8641]

😂😂😂😂

[@grantmacdonald641]

Gabriel waters 😂😂😂😭

[@transquelaag]

Jesus Christ man

[@KrZuh8]

Gabriel waters :(

[@mizuchi2084]

Ah a fellow college student

[@Reversisms]

Gordon Ramsay: How longs it been cooking? Sous: One Week. Ramsay: *IT'S FUCKUN RRRAW!!*

[@Joe-gv4zn]

No

[@anyny9669]

@tree don’t worry I’m gonna save you

[@Dripthos]

Sir do you know what raw is?

[@vietphamhung3290]

@@Dripthos woooosh

[@justaregularrock6263]

Its just a joke

[@daddylong69]

When will dinner be ready? Guga: a week

[@jc1202]

How he cook it for a week if the video is 14 mins smh literally unwatchable.

[@xavierlauzac5922]

Very funny.

[@mrpicklestar1933]

R/wooosh? Um yeh you can’t have one without the other

[@jc1202]

@Michael S. damn thats crazy but I don't remember asking.

[@manio_e]

Michael S. damn that’s crazy but I don’t remember asking

[@hypnotoad28]

Oh the wooooshes

[@McDnyss]

-Honey, im making steak for dinner! -Cool when is it due? -Next week

[@coolguy298]

Vermouth I'm Anokata. Let's meet.

[@SussyFortskinNiteFreakbob]

@@coolguy298 well honey consult my assistant to schedule a time

[@undscvr]

WhEn Is It DuE?

[@reviewofall5478]

honey's reaction: ur profile picture

[@Emmancy.]

500th like 😎

[@samihamady8569]

Normal guy : rosemary Ninja, an intellectual : uuhhhh, little pine tree thingy

[@William_Asston]

I asked my store clerk for little pine tree thingies and he showed me christmas trees. They dont go well with steak

[@GlaciusTS]

First time I had rosemary, I was also like “Are these pine needles?”

[@Cold_Industry]

Made my day with this comment. Thanks

[@samihamady8569]

ColdIndustry glad to hear that! Have a nice day!

[@lennyleonard5926]

Dead meme

[@stevennewchy]

10:36 : when you eat dinner with your girlfriends parents for the first time

[@MrDrNii]

I CAN'T 🔚😂

[@karim5414]

💀😭😂😂

[@K3S3M]

Guga: what do you guys say should we do 1 month sous vide cook Electricity company: go ahead fool.

[@karlwandji5901]

@Originz Fishing where? Tell me ur secret

[@stonerclone2616]

@Originz Fishing my fellow poor people would like to know your information and secrets

[@RF_N]

@Originz Fishing depends on how much you use electricity

[@xzoticq7551]

we have yet to learn his secrets

[@ryanm21212]

It doesn't take that much energy to keep it hot once its heated

[@mikeelliott3388]

How about a comparison between a cheap, normally tough steak cooked longer and a high quality steak cooked normally.

[@MonkeyD.Moritz]

Mike Elliott not on sve

[@SinisterKnightz]

Yeah, do the 1 month cook on a real tough piece of meat like a brisket.

[@jeffstanley4593]

In my experience cooking a tough piece of meat sous vide only makes a uniformly cooked piece of shoe leather. You cannot tenderize a cut like London broil with sous vide. Likewise a sirloin tip roast will not tenderize. You cannot make a silk purse from a sows ear. Cooking potatoes like that will certainly work but is no different from boiling them from the get go. As you may have noticed, his strip steaks were finely marbled anyway.

[@mikeelliott3388]

What I meant. Was some people can’t buy the expensive cuts all the time. Let’s see some beef comparisons that might be able to compete with the high-dollar cuts.

[@mrjim7369]

@@mikeelliott3388 You can't really make the cheaper cuts have similar texture to the more expensive ones, that is why they are more expensive.

[@genopa6807]

Man cooked steak for a whole week, this is what happened to his prostate gland

[@lordapproximitusthegreat9982]

Chuubyemu reference huh? 😏

[@patrickdemenezes4204]

CHUBBS!!!!!!!!!!!!!!!!!!

[@jrno93]

it's funny how sheep's still believe that fairy tale

[@NicePepsiProductionz]

SV is a 40 year old man ☝️Presenting to the emergency room with abdominal pains

[@ArmchairDeity]

CHUBBSTER!!! That’s a hardcore KZbin reference man... hats off.

[@austinalexandre716]

guga at the last supper: “okay, enough talking let’s eat, lessss due itt”

[@joewilson2175]

Gods giving his fuckin speech "I know it doesn't look that goood riigghhtt nawwww. But wash this!"

[@jorgevalencia8850]

Those tempertures are not safe to cook meats for more than a day.... That will allow putrification of fats and muscle. In other words its like leaving out a piece of meat in the middle of the desert inside a sealed tight seasoned bag. Always set temperture at or over 150° degrees F for beef if its going to be cooked for a few days.

[@saintsocramnymaia5511]

This guy likes to ride that sousvide peen 😂 sousvide is dumb, and eating practicaly rotten cooked meat is worse

[@jorgevalencia8850]

@@saintsocramnymaia5511 Exactly lol

[@33s60]

It's safe. A week is pushing it but it's still safe. People do the same to brisket and short rib all the time

[@jorgevalencia8850]

@@33s60 It depends on the cooking process. Smoking meats and applying meats to direct or indirect heat is okay to do so at low tempertures. Yet, placing the meat inside a vacume sealed plastic and applying such a low temperture through water is no different than forgetting your meat in the car for a few days on a very hot summer.

[@33s60]

@@jorgevalencia8850 no, they sous vide briskets or short ribs in restaurants for over a day and sometimes 3

[@turz258]

2019: cooked a steak for a week 2020: cooked a steak for a month 2021: cooked a steak for a year 2022: cooked a steak for a century

[@zonedout5998]

2023: steak cooked a human for a millennium

[@Hussain077]

2032: cooked a steak fo a decade 2133: cooked a steak for a century 2134: R.I.P. maomao 3134: cooked a steak for a millenium 13135: cooked a steak for 10 millenia 13136: R.I.P. guga 99999999: DEEEEEEEEEEEELIIIIIJJOOOOUUUUS

[@mikecorleone6797]

There’s a soup that’s been cooking since the 70’s... it’s here on youtube somewhere

[@redbloodedamerican0523]

Mike CorLeoné that’s what I was thinking when I read this

[@bam81380]

U skipped a decade

[@james.randorff]

A month sous vide cook… “Guys, we have wet aged beef, dry aged beef, and now… sous vide aged beef!”

[@lennyleonard5926]

Dead meme

[@supergeek1418]

As long as the temperature was at least 129F I'd be up for that!

[@ranomm]

And butter aged

[@Nas-ur6lb]

I left a pizza under my bed for 2 weeks, and this happened...

[@KEYI_I]

10:39 the way he says ”that is nice ”

[@ltyoung1467]

When people storm Area 51 all they will find will be steaks being cooked for years

[@Urbanprospector1996]

LT Young W

[@williamnordeste9653]

Heart attack city BRO Uncle Will

[@worldtrends3592]

You are crazy

[@Nycku007]

area 51 event is just an excuse of massive gathering for sex , drugs and alcohol...

[@epicgamer8646]

Ionut Nicusor Dragomir I don’t know if you’re joking or not

[@snoopdogg6687]

Cook a steak for a year

[@SousVideEverything]

OMG can you imagine LOL

[@LasermanSteam]

Mashed Potatoes & Mashed Steak

[@dannyleon260]

@@SousVideEverything do it!

[@bass2762]

@@SousVideEverything or make it 10 years

[@R3X3R]

Just dew iiih

[@krystalsperfectteeth8194]

I’m smoking a little pine tree right now

[@stefanx8344]

BRUH why you make me laugh

[@goldenquailegg3231]

Aw the good old days

[@russakasuperman]

I'm here from your future! Don't cook the steak for a month!

[@vokun5881]

You're 20 hours too late, already started a liquid steak water park

[@iseesea6517]

Lol ya that was crazy

[@reekz1568]

R pain's my name this is a great comment

[@wademorgan8464]

Or brisket

[@aliraid9248]

Lolll

[@AdityaGohad]

I feel cheated because I thought he is going to do it in a pan

[@mikekappel4220]

So you are new to the channel? Don’t know what sous vide is?

[@AdityaGohad]

@@mikekappel4220 no man. that was my first video.

[@AdityaGohad]

@@auroncloud5667 clearly. Do you know any other than this??

[@NicholasGorden12]

The channel name is literally sous vide everything😂

[@thealien_ali3382]

Same

[@RayMak]

I feel the hunger

[@Flash-pi4vg]

Ray Mak u r here also 😂 😂

[@bigotedbybasting]

Bitch

[@thereportoftheday5713]

Stfu

[@clive...]

Shut the fark up dude

[@RF_N]

Shut up

[@geesecougar2]

Great vid! Can you do seven steaks, one for one day, one for two days, etc? I wonder if there is a happy medium where a longer cook can give tenderness to lower grades or less expensive cuts

[@or6238]

"I cooked a steak for a century and this happened!"

[@EdoDave]

Friggin steak juice, man.

[@MrYi-qo7xt]

Talk about going all out.

[@JamesThompson97]

"So tender I can cut into it just by looking at it"

[@angryw4nderer]

Your a monster

[@itsverydankytfortniteapexl5588]

Melt in your mouth

[@Mike-oxlong1029]

My moms a vegetarian and I got my first taste of steak at 15. Goddam it was good. Edit: damn this blew up. Thanks guys for the similar experiences. It makes me not feel wierd.

[@milkncookie]

This is how cannibals are made, deprived of wonderful meaty goodness. 5 more years and who knows what could of happened. I'm glad you turned out normal. :D.

[@damiensimmons2504]

Sam Hammond being a vegan is better tbh I haven’t been my whole life but the health benefits are superb compared to how your health ends up eating a bunch of meat everyday mixed with carbs and sugars

[@Hyzerik]

@@damiensimmons2504 Well there you go mixed with carbs and sugars, eat meat properly so you get the protein you need and try to cut down on sugars especially as well as a bit of carbs

[@damiensimmons2504]

Hyzerik you could eat 5-30 grams of carbs and it still kicks in AGE effect and it’s hard not to eat protein mixed with anything when it’s so available they know what they’re doing to kill us early

[@leok9557]

Damien S. ketegenic diets are way more healthy that vegan diets, unless you have shitty low quality sources of fats and oils such as palm oil and other mass produced cheap produce. For examples vegans are also deprived of fats as most vegan, doesn’t mean you, tend to not eat enough fat and protein and just eat carbs and really unhealthy mass produced animal free products such as tofu

[@morganfaith]

He is so adorable omg I can’t when he ate the mashed potatoes, his face was so precious 😂

[@nicholaswhorley8343]

Haha, that volume change kills!! I love the editing on these videos, simple but super fun and easy to watch.

[@jasonrodgers9063]

Create a legal entity trust that can "Sous Vide" a steak for a CENTURY, and let our great-grandchildren analyze the results...

[@ArkanMuyassir]

just start from 1 year, and then like 5 years +/-

[@charlie_mario6292]

Jason Rodgers I know it’s a joke, but that isn’t even safe. I don’t think this experiment was even safe.

[@decimation9780]

WalnutTime Actually, there are a couple high end restaurants that cook their steaks over several days. It’s usually done with a very thick cut that they then cut into standard portions after the process is done and it’s time to add a nice crust to the steak itself. The process is completely safe,and the meat is safe for consumption. It’s just done to add flavour to the meat, as well as some smokiness as well.

[@whyvegan79]

Try vegan meats

[@brenxbux]

"its ok"

[@thecolttuf]

I’m surprised this wasn’t your last video, after you ate meat that’s been sitting in luke warm water for a week

[@flamingrubys11]

reminds me of that american dad episode where they slow cooked a pork for like a week or 2

[@soulslay3r360]

Gives me anxiety...

[@bryanruiz1874]

I love the little thing he does with his fingers before he speaks 😂😂

[@voiddiver1]

Watching this a year later, the quality difference is amazing. You keep getting better

[@HapticOG]

I really enjoyed my Doritos while watching this

[@kimveie8405]

HapticOG eating doritos aswell😂

[@karlabiaoun3263]

Wich flavor?

[@seanking502]

salt and vinegar lays

[@magnetar2524]

HapticOG top ramen for me you peasants.

[@rexerator]

depresso Yeah? Well im enjoying my frosted flakes you Faker.

[@PeepoMusicTm]

1:14 AAAHH THERE WAS A POTATO PIECE LEFT CMOOON

[@bigmanosman1]

why

[@ProgressMakesPerfect]

That hurts

[@egoichitosama1970]

NooOooooOooo this is a hate crime.

[@kentvincentllano]

Same thought, that’s so sad especially when you know the feeling of being the only one left out in a group.

[@dylanjb4065]

Hi 👋 I would off injjns h. D fxwxvfrather uju hhf five is a great day to be happy with you haha is my day to fall break my and day

[@Lord_Baphomet_]

This is like that episode from American Dad when Steve gets a crock pot and cooks the steak forever and everyone gets really sick.

[@weazul9593]

guga looking at his electricity bill be like ._.

[@raditiyavalendeto4112]

Electric guy: stonks

[@MBATheGreat]

@@raditiyavalendeto4112 📈📈📈📈

[@oldvlognewtricks]

Looking at his advertising revenue like: 🤑

[@thatpenguinn]

The electricity bill after this video: *Mr Guga, I don't feel so good*

[@shaynesimmons7487]

This dude can drop hundreds on steak for KZbin, he’s probably fine.

[@richlaue]

It really doesn't take much to keep the water at 120

[@adybli36]

Have you seen his garage and backyard? That is nothing.

[@zierlyn]

FYI the hot water tank in your house is likely at 120°F if not slightly warmer. He cooked that steak super low. In fact, I'm a little concerned it wasn't quite high enough to kill all the bacteria. Clostridium perfringens can survive up to 126°F, and would have had a week to proliferate.

[@AndrewJens]

It's not that much. I figured out that in Australia it costs about 8c per hour if you put a lid on the sous vide. That's just under US 6c per hour.

[@elvishdarkling3666]

My husband absolutely loves your channels! It's inspired him to get into cooking, and try all kinds of new things in a way he's never tried before. But on top of this I know he would love to see your take on something he thought of a couple years ago which is his steaks marinated in pickle juice! They are actually so amazing and tender they are my favorite. And again he looks up to you so much, it's the whole reason he even got Into sous vide and different cooking techniques in general. We love you man.

[@corndogsauceman5495]

That’s cool

[@nubsity620]

@@corndogsauceman5495 Sounds delicious.

[@christopherjohnson2420]

w h o l e s o m e

[@LordSleven]

Never even thought of marinating a steak in pickle juice! I gotta give that a try some time!

[@mmolokimphahlele6333]

Literally the best steak cooker on yt pls keep the good work up😋😋😋😎😊

[@darckild]

Did he get sick, wasn’t it at the temp danger zone for a weeeek ?!

[@toast_recon]

That's listed in the danger zone for food safety reasons. But looking at some graphs 122F (50C) isn't a great environment for most food borne bacteria. I would *never do this unless you're ready for trouble* but it's totally reasonable that nothing happened because it's too hot for like ecoli.

[@toast_recon]

Also I'm not a microbiologist so don't take this as advice

[@JoseRodriguez-ht3zv]

@@toast_recon 100% it's in the danger zone. This temperature is lower than what he did for the 1 month brisket that came out infested and rotten. However he mentioned that he took suggestions this time (he didn't disclose what exactly in the video). One of which was to heat it up to a sterilizing temperature and then drop it down to cook it. It's likely he did this, but it's still a major risk. All it takes is 1 bacteria to survive and after it doubles 450+ times in a week he'll be in the ER. For reference: 19 doubles will reach a count of 1 million bacteria.

[@toast_recon]

@@JoseRodriguez-ht3zv right but that bacteria has to be a thermophillic bacteria, because most bacteria won't tolerate this temperature. I tried very carefully to not say this is safe, **because this is not safe**, but any bacteria that survive and get you here are going to be the oddballs because this is such a weird situation.

[@JoseRodriguez-ht3zv]

@@toast_recon Yes and since it happened to him on his first try, this makes it likely that some part of his distribution line is coming into contact with thermophiles.

[@terminalfx]

Nobody: Guga: Sous Vide steak for a month! NASA: Guys we got an idea for liquefying steaks for our astronauts!

[@TB-ph7hv]

Please just let the nobody meme die already.

[@kennynguyen6649]

T B I think they are actually pretty good

[@shadowmariogalaxy64]

@@kennynguyen6649 The "nobody" part is entirely unnecessary. Adds nothing but useless space.

[@BSFilms1997]

Paul Mann IV It’d be fine if it weren’t so horribly misused and overused, like all memes, really. *”Back in my day” intensifies.*

[@DFusions_]

@@kennynguyen6649 no they're annoying

[@TheEndlessBlade00]

1 month later: 'Guys the sous vide water container exploded mid cook and now my house smells like steak.'

[@suskysulky]

Comedy king

[@natelong8000]

THE ENDLESS BLADE isnt that good?

[@manu.z.]

I'm pretty sure that house has always smelled like steak

[@TheEndlessBlade00]

@@manu.z. but after cooking for a month would it still be a good steak smell?

[@Shotgrenade]

10:35 just go to this spot and watch Guga's face.......... looks like a grandma happy to see her grandkids 😂😂😂

[@James-sc2xn]

SousVideEverything- ‘cooks steak for 1 week’ and it’s well done Me- ‘cooks something for 10 second’ BURNED

[@cycloyde]

It’s 3 in the morning, and im watching a video on cooking steak for a week.

[@sneakyfart1337]

Same

[@brettcarlow5779]

Same... and now I’m hungry

[@Zaluskowsky]

Spanish Inquisition leaves the chat

[@markjmarkjack]

Literally 3:04am as I read that.

[@godlyangel012]

3:05

[@CharlieForbes524]

If you're going to cook for a long time try it with Texas Style brisket. half n' half pepper and salt. 4-6 hours of smoke then sou vide it.

[@NikoBellaKhouf]

Great idea

[@PLF...]

half and half is no good for sous vide

[@t-diddy1268]

to the top

[@catsgomeeeeow]

Sous vide for 4 days s n p after and smoke at 155 for 3 hours

[@dspserpico]

Sous vide THEN smoke. The sous vide would kill any bark.

[@BeforeMoviesSucked]

I watch a ton of cooking and food review shows, everyone from Gordon Ramsay to Daym Drops. But NOBODY gets the same sheer joy from their food than Guga, and we all share that joy. :)

[@xandervideo1]

Fascinating. I'd like to see the 1 month version but please, minimum 140°F / 60°C just to make sure you don't poison yourself. :-)

[@TheComedyColosseum]

“Are you hungry?” “Of course I am mate. I’ve been sat here for a week waiting for you.” 😂😂😂

[@sir1179]

“no doubt about it that steak is one of the best things in the world” Amen brother

[@DhaliTravelling]

Nice

[@devilhunterradio8395]

Elk is better.

[@AcidicThought]

@@devilhunterradio8395 "one of"

[@rjustwatchmedoit]

rijosama quang tran😂

[@dylanjb4065]

Bacon

[@NavySeal2k]

Should you really incubate every micro organism in the steak for a week at perfect conditions?

[@Petunia-Greene]

Yeup. Can you say “food poisoning” Been there, done that...no thanks b

[@whatdafunkFDFW]

Even at that low temperature it’s pasteurized in about 6 hours and the bag is vacuum sealed so I’m sure it’s fine

[@mrbouncelol]

Lol you're right it's too low according to the USDA

[@creamonmynutella2476]

Guga is eating like a king while I am here eating a pop tart for lunch

[@evanhdez]

Pop tart box is just as expensive as a steak

[@ilyas9688]

Guga's iconic words -I know it doesn't look that good right now but watch this.

[@Gully2k]

Ricardo dance for me

[@euloarnoldvillasenor7466]

Ricardo DAT you

[@wolframalpha8634]

Man can't wait for the Ricardo Milos update on Minecraft 😢

[@Jake-vy1yl]

Instructions unclear.. Steak turned back into Cow

[@aidanclover8751]

Joke makes no sense at all lmao

[@Bittzen]

@@aidanclover8751 what came first, the steak or the cow?

[@aidanclover8751]

@@Bittzen I know what he was trying to say, but the joke still makes no sense to the video "Instructions unclear"

[@Bittzen]

@@aidanclover8751 it's a type of meme where ppl say "instructions unclear..."

[@aidanclover8751]

@@Bittzen i know the joke, but it's just a dumb joke because a whole steak can't turn into a cow i get the joke too

[@jaketaylor8176]

122°F are you serious😂😂😂Guga be like "I love food poisoning"

[@dallaswood4117]

Yeah I wouldn't eat that for anything

[@ziggystardust3416]

8:21 sounds like the beginning of the Curb your meme. Steaks look amazing like always❤️

[@JayKughan]

1 month of cooking is insane. I guess everyone's thinking the same thing - it will disintegrate. But I guess that's what we expected for the week long cooked steak. So the only way to find out is to make it happen my man.. 😁🤘

[@SidneyNoFrills]

this was covered 4 years ago on serious eats.. “steak cooked for just one hour stretches and pulls when you tear it. This gives the steak a pleasant amount of chew. It's still tender, but it tastes like a steak. By the time it hits four hours, that chew has been reduced a bit. Connective tissue has broken down, and individual muscle fibrils split apart easily instead of sticking together, though a four-hour steak is still pretty decent. Head all the way over to the 24-hour mark or beyond, and your steak ends up nearly shredding as you pull it apart. It's a strange mouthfeel: The steak is still plenty juicy (a steak cooked 24 hours loses barely any more moisture than a steak cooked for one hour), but the meat shreds instead of offering resistance or chew.”

[@chuchorico4980]

Okay

[@BreakingNVain]

Top comment, deserves pin

[@pipegale]

“Tranquilo with the garlic bro” LOL

[@marcomoscoso7402]

"But watch this". That's the moment I know I'll be getting hungry desperate through the whole video

[@808gxdb]

Start cooking a steak now in 2019, finish it when the sun turns into a white dwarf.

[@LividAF]

It will be passed down generations

[@SuperNovaHeights_]

Nate Tuber he’s be dead by that time so what would be the point

[@808gxdb]

@@LividAF exactly :)))))

[@juniperdramms9325]

@@SuperNovaHeights_ r/woosh

[@noobentertainment4597]

And review it right before we all die.. Worth

[@dmtelfireland779]

3:58 Each time the knife went through the first I found myself saying "oh...OH....OOOHHH"

[@joseluis.colungag]

10:47 He didn't blow the truffles for them to be cool, just cool, then into the mouth... *click* *Noice*.

[@Ryan53799]

You should dry age it then cook it for a month with butter!!!!

[@NavySeal2k]

So, what you are asking is to make a petri dish out of meat and grow every microorganism culture in it for one month in perfect conditions?

[@StayedAway]

yall niggas know this much about cooking but do nothing with it imagine... if anything Ryan still wins even if he is wrong... he got 100 likes right or wrong?

[@StayedAway]

Khalil Green 💀💀

[@Mjansen77]

I heard you shouldn't cook a steak longer than 2.5 hours if you have the temp less than 130 degrees. Something about bacteria growth.

[@zabnat]

I heard the same thing and jumped to comment section right after I heard the temp.

[@BewegteBilderrahmen]

Many bacteria like warm or even hot environments, though some do not, which is why you cook chicken through but you can keep beef rare. I'll assume the vacuum packing kept a lot of bacteria out in the first place. But in the end there definitely is a great danger for contaminations growing into toxic amounts, since he's basically doing what all labs do with bacteria cultures

[@valvenator]

@@BewegteBilderrahmen I wonder if putting it in much hottter water for a few minutes before putting it in the sous vide bath would do the trick of killing any possible contaminates.

[@BewegteBilderrahmen]

@@valvenator like pasteuridation? I think that won't work with meat, since you need to heat it up to like 90°C thoroughly and keep it for a few seconds, which would cook the meat. But if you really get a clean cut that only possibly has been contaminated outside then it would possibly work if you throw it into boiling water for a short while thus only cooking it on the outside. Still suboptimal

[@zabnat]

​@@valvenator Problem here is the bacteria called clostridium botulinum that likes environments without oxygen, for example vacuum packs. It produces very potent neurotoxin when it grows. It doesn't like acid (lower than pH 4.6), so food preserved in vinegar is usually okay. It is dormant in freezing temperatures, active bacteria dies at around 53°C (127°F), denaturation (making the toxin not kill you) of the toxin needs around 80°C (176°F) and you need around 120°C (248°F) to kill the spores. It is found in soil and water, so it might be in anything you eat, although mostly in fish. Also it is the reason honey is not recommended for infants. That said I couldn't find anything with a quick googling if the 53°C (127°F) is a temperature that is really a threshold where bacteria either lives or dies. As we know pasteurization is a function of temperature and time, but it does have a limit, at some point bacteria can live regardless of the time. In case of clostridium botulinum the bacteria itself is not the problem but the toxins. So even if you would be killing all the active bacteria (pasteurizing) during the long cook, the bacteria would still have produced their toxins while they were alive. All this said it is very rare that people get sick from this, maybe because of all the industry standards on the food safety, but is still a potentially deadly thing so you should be aware about it. PS. Botulinum toxin does not smell or taste of anything. (And yes Botox is the same stuff)

[@utp216]

I just love the enthusiasm of the whole crew! 🤗

[@BenKumori]

It would be great if you could try this one experiment. Get a non-waygu steak, put a mix of every powder seasoning you have on it, then cook it like this: dry age, sous vide, pan sear, baste, grill, smoke, then torch it :)

[@BooTangClan]

If MauMau is capable of taking a bite without covering his mouth like he’s about to do a freestyle, I’ll donate an entire cow to you guys 🌮

[@-eMpTy-]

lmao

[@SVEMauMau]

That steak was drop the mike good!!

[@BooTangClan]

SVE MauMau Mom’s spaghetti 😂

[@TylerLL2112]

Michael MauMau’s spaghetti.

[@lenientorange1113]

Maybe deep fry the entire thing too

[@danielrahimpour499]

I thaught he was cooking steak everyday for a week so 7 steaks

[@SuperNovaHeights_]

Daniel Rahimpour 🤦‍♂️🤦‍♂️🤦‍♂️

[@maxrichey3049]

Thought

[@hackabilly4787]

That was a misteak

[@wilmayerdure6474]

How did u get that idea?

[@hadifelani]

I wonder why your country's people being this clueless way too often 🤔

[@sotnoscopes]

Every Sous Vide Everything video = “lets try this new technique!” “the normally cooked steak is better”

[@VR7FitnessandNutrition4u]

That guy testing has the same reaction always, every video 😂

[@aarond9563]

Guga: "As you can see there is not a lot of difference between them. They are exactly the same. Me: What???

[@MartinEW]

It was sarcasm brother

[@Monk-E]

So his friend doesn't know

[@aarond9563]

@@Monk-E Lol he can see they're clearly look different.

[@Monk-E]

@@aarond9563 no he didn't know it was cooked for a week

[@adamflores4206]

Classic misdirection

[@hermanwooster8944]

Guga in 2030: "Okay guys, we're finally here with the DECADE long cooked sous vide steak! Ninja is ready with the taste test!"

[@002aviation7]

His house: hahah I’m big Electricity bill: hold my steaks

[@GoblinRaccoon]

“Tranquila with the garlic bro!” That made me laugh

[@johnparrish9215]

If you do the one month test, then use the toughest steak you can find, like a Round Steak. Also, chop up some chunks of Beef Heart and see how tender that gets, I love the flavor of Beer Heart but I can't get it tender even in a pressure cooker. If it comes out tender then I'll make some Monster Good Beef Stew.

[@NoName-jz4lc]

I'm actually really interested in seeing you dry age a steak into lard or into some kind of cheese (like parmigiano) instead of using butter I feel like it could be a complete different experience

[@Duschbag]

Steak Confit... Hmm... Sounds interesting.

[@morpheus015]

Wouldn’t it just rot?

[@supertaste9944]

what about if he incased it in stilton mixed with an egg and salt mix.....just a thought?

[@NoName-jz4lc]

@@supertaste9944 It would probably just taste like egg tbh

[@supertaste9944]

Stilton is a strong taste mind?...but yer maybe

[@KasbashPlays]

Of all the "gimmick" channels I've seen (Hydraulic Press, Will It Blend?, etc.), I never in my life thought one would satisfy my epicurean cravings. Subscribed!!!

[@ChanclaSalsa]

I have to tell you your game is on point. I follow a ton of cooks, hobbyists and professional chefs on KZbin. You are among a seldom few that sticks to your shit. Your posts are always on point, entertaining and super informative. Please keep doing what you’re doing! Also I usually go vegan.

[@bcoverss]

“Hey, you never know if somethings going to be good if you don’t try it” AMEN Guga!!!

[@InternetHandle123]

bcoverss was dog poop?

[@Corgiॐ]

@Mr. Meeseeks uh no. i highly doubt

[@TheShiftingSounds]

he laughs like that proffesor from Teddy Ruxspon seriea from the 80's. I like him already.

[@glenriosrios8281]

He made the show look like clown show😁😁

[@ajack6521]

This is a man with *A LOT* of patience

[@tigerdragonmartialarts4032]

Every time i hear this guy talk i feel im being caressed and taught like a child but it soothes me

[@Cpchurch87]

KZbin: Exists Public: We demand you cook this steak for a week

[@dannabanana3796]

I love Nijas take on “spirit fingers”

[@justaniceview9497]

Theres only one thing i thought of when you said truffle butter.

[@0xCAFEF00D]

I appreciate these 'silly' videos. They explore things you won't find elsewhere. Of course cooking a steak for this long is excessive. But it shows you what long sous vide times do.

[@SuniSmith]

The real question can you turn a $1 chuck roast into a tender steak????

[@BasedRoots]

Yeah if you can cook

[@DavidMcMillanPlus]

24hrs at 55c and it will be amazing

[@CHEFPKR]

Yeah, Yukihira style

Check his other guga foods channel, he has recently done a video about this

[@Jared2324]

Breh I legit thought this dude was grilling steaks everyday to see what he could learn/master

[@nataliehinojosa8967]

Jared Martin Me too! Kind of disappointed that it wasn’t what we thought.

[@Auric-BraiNerd]

Feel like he's already a master lol.

[@TheDechico]

Read mate... it says "I cooked A steak for a week" not I cooked steak for a week... sigh

[@DhaliTravelling]

Nice

[@Isabel_fit]

That’s what I thought as well! I came here hoping he’d say he got better at it giving me hope that I’d get better... So I was definitely confused when he was cooking the same steak for a week straight 🤣

[@Eli1234fivesix]

When he mentioned vampires for the garlic lol... I’m liking for that😂

[@YaBoyoplo]

I rate the fact you turned the volume down in the video, instead of keeping it loud and killing everyone’s ear drums 7:24

[@Ff2356]

I wouldn’t want you to waste a beautiful piece of meat to do the one month experiment. If you decide to do it, make sure it is an cheaper steak.