I cooked Steaks in CHAMPAGNE and this happened!

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Nothing like eating a great steak and having something amazing to drink with it. But can champagne pair good with steaks? Today we will find out how this will taste!
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* Champagne Butter *
2 Shallots
4 Cloves Garlic
1/4 Cup Redbell Pepper
1/2 Cup Champagne
8 tbsp of butter
2 tsp parsely
1 tsp cayenne
1 tsp Black Pepper
1 tsp Salt
* Pasta Sauce *
1/2 lbs Bacon
3 tbsp Flour
2 Cups Cold Milk
1 Cup Mussarela
1 Cup Smoke Guda
Salt and Pepper to Taste
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#cooking #steak #recipe

[@DelioDAnna]

when you cook with alcoholic products you need to make sure the alcohol evaporates, when you vacuum seal it the alcohol stays there. you should try to make first evaporate the alcohol and then sous-vide cook it

[@Dan016]

So sous-vide in like a champagne reduction then would you say? 🤔 It sounds miles better than just straight up sous-vide like they did here 🥂

[@martijnardon1]

Yea he couldhave known

[@BakersTuts]

Ya he’s made the same mistake with whiskey and other similar products. He never boils out the alcohol and it always ends up tasting nasty.

[@convincedquaker]

Guga knows that

[@RoninDosho]

Agreed. A “champagne” reduction would have been a better outcome, this was actually “sparkling wine” being that it comes from California, moot point yes but, reduction IS the way to go!

[@nafspark]

Perhaps for these boozy steak experiments, you'd get better results by cooking the alcohol off first before putting it in the bag. That way you get the flavor of the beer/wine/champagne/etc. without the straight alcohol flavor taking over and ruining everything. You could still do a straight booze 4th steak if you really want the reactions for the content. But I think it'd make for a significantly better eating experience to cook the alcohol off first.

[@imkrokas]

Exectly right!!!

[@Quest723The]

He knew that at one point. Figured out in his first or second booze vid that he needed to cook the alcohol out if he was going to put whiskey (liquor) in the SV bag. This is the first time he's used champagne, but IIRC not the first time he's used wine. It's been awhile though, he might have forgotten the wine lesson and just wanted to see what the champagne would do.

[@nafspark]

@@Quest723The or more likely he knows but rightly concluded that the visceral negative reaction would be more entertaining & sharable, and that it would drive engagement with tons of people commenting that he should have cooked it out. All in service to the algorithm.

[@Quest723The]

@@nafspark Possibly, could've just been curious how nasty bag champagne tastes too.

[@eltiolavara9]

i think he's doing it for the reactions now, cause every alcohol experiment he's concluded it'd have been better if he cooked down the alcohol and he already knows putting extra stuff in the sous vide bag significanly worsens and dilutes flavor

[@BakersTuts]

Hi Guga. Here is a video idea for you. I recently learned that snacks that use MSG sometimes also contain Disodium Inosinate and Disodium Guanylate to enhance the effect of MSG by 20x-30x stronger (for example, Doritos, Pringles, etc). I'm not sure what ratio/blend of MSG, DSI, and DSG is needed, but I'm sure you can find it somewhere. America's Test Kitchen + Kenji Lopez Alt have a video that discusses some of the science behind it. I was thinking the experiment could be this: 1. Steak + SPG (control) 2. Steak + SPG + MSG 3. Steak + SPG + MSG + DSI + DSG Since the MSG, DSI, and DSG has sodium in it, the salt in the SPG might need to be reduced a bit, but it's up to you. Anyways, I hope you give it a shot!

[@jojoalcantara3055]

Guga I think you should consider this video suggestion. I'm really looking forward to see this thing happen.

[@santtumoilanen3065]

@@jojoalcantara3055 MUDA MUDA MUDA MUDA

[@ekitorfreire]

this has to happen

[@BakersTuts]

@@jojoalcantara3055 He’s done one of my other suggestions before, so I hope I get to see this one too!

[@jojoalcantara3055]

@@santtumoilanen3065 Hahaha. *Roundabout intro plays* To be continued.

[@darrenlyddieth5770]

Guga you forgot the golden rule, you didn't cook off the alcohol in the champagne first.

[@saratoga4126]

He always get screw some experiments like that cow stomach before

[@Vi_XXiV]

Yep. Man's a bit stoopid at times.

[@buklao2084]

Guga!! This is a weird request but you should do an experiment to confuse leo and angel. The experiment is to cook 3 steaks. 1 with salt pepper garlic, 1 with salt pepper onion powder, and the last one you can choose how you would like to season it. It would be funny for them to find the control

[@nnuae]

Or maybe do a weird experiment, but add food colouring to the control steak and start from the experiment.

[@buklao2084]

@@nnuae i like that too

[@GennySavastone]

Buk you better shut up

[@JBTYpr]

Ginger powder or something like that

[@sammygg21]

@@nnuae He made a zombie steak years ago for mau mau on halloween

[@dodge10111]

Still waiting for the wagyu bone marrow video 😭😭😭 we need titan butter!

[@ketameanii]

ME TOO

[@Lordsheva80]

Bone marrow is bone marrow I don’t think that we can have a different taste.

[@92F0XBody]

@@Lordsheva80 that’s what I think as well but I have no clue lol

[@dodge10111]

@@Lordsheva80 we need to know!

[@jokerproduction]

Hey Guga. If you've never tried it champagne butter risotto is awesome especially with some seared Mahi.

[@ATS12]

my only request in life would be having Guga's music when getting cremated. I know it doesn't look that good right now, but watch this!

[@darthplagueis13]

The issue isn't as much about steak being incompatible with champaign as it is about sous vide being incompatible with champaign. You see, basically any time alcohol is used in anything, it gets cooked off. Either in a batter or it's used to deglace a hot pan and so on. But you boil your steaks at only 54 °C and alcohol needs around 78 °C to evaporate, and all that aside, it wouldn't be able to escape from the bag in the first place. So if you sous vide a steak in alcohol, that alcohol stays in and with it those dry, bitter chemical notes that really don't go well with anything. What you could try to do is actually cook the alcohol off before you sous vide, which would likely result in much better steak.

[@pygmyhorde1821]

This. 100%

[@lorenzoalistaire3257]

Like I said I his Short, he needs to make a new channel for experiments and consult/collaborate with science type channels. Like chemistry channels or something. But yeah that's exactly what i thought as well, can't boil off in sous vide

[@lorenzoalistaire3257]

But then again it just seems so obvious, to overlook AND have no retrospect or hindsight, rookie mistake.

[@pb6270]

@@lorenzoalistaire3257 But Guga knows this and it has been in videos, see my comment above that this is a fake experiment.

[@andrewrchooven1996]

He's done that before so idk why he didn't realize that for this video

[@NorthernThaiGardenGuy]

Guga what is you just marinated the steak (unseasoned) for an hour or two. Dry it off after marinating and then season and either flame thrower or grill to perfection?

[@bary_music]

Why was the music so intense in the beginning It's like he was cooking for his life

[@4492-k2d]

If you put alcohol in a sous vide bag, doesnt the alcohol vapour just get trapped inside instead of evaporating like cooking with alcohol in a pan

[@SilvaDreams]

That and it's not even hot enough to cook off the alcohol. He should have cooked off the alcohol first then put it in with the steak so it got the flavors of the Champaign without the alcohol taste.

[@fabianlubbe292]

3rd steak was champagne without the cham

[@eleishar18]

The most basic mistake Guga, that You repeat almost every time. Evaporate alcohol from the booze you're going to use in sous vide, because it won't disappear while cooking in vacuum sealed bag...

[@saratoga4126]

Just like the same mistake he did with that cow stomach before not even a taco can't save that tripe if he sous vide it with all it's strong internal organ smell

[@AjBanjo]

Hey GUGA would be great if you made Nigerian SUYA. It is a traditional Nigerian street food with a very distinct seasoning. It’s really great and spicy

[@shahilj]

I would love if you experimented more with dry aging lamb. I don’t think you’ve got it right but would be great to keep trying till you get it right

[@Creeperboy099]

That Mac n cheese recipe procedure really reminds me of my mom’s- she taught me how to cook her recipe for a chemistry project

[@stevek6636]

We need a GAMER STEAK still! Mtn dew (game fuel?) Soaked with a dorito crust haha

[@JudoMoniz]

Gugas side dishes are always a combination of pasta or potatoes and bacon and cheese. But somehow they're next level dishes

[@morganost]

Not to be that guy but that aint champagne Guga :P

[@MileHighWino]

Now do Port, Sherry or Madeira but cook off the alcohol before the sous vide

[@user-sm1dq3ur8s]

Heyy Guga, here's a video idea. Try freeze drying the pellicles of dry aged steaks and powderize them to make a seasoning, and then use it to season regular steaks!!

[@fart_head60]

He has!!

[@joshuakahky6891]

*When your chef friends said to "pair steak with champagne," I think they might've meant to drink it alongside an already cooked one XD*

[@ciorby81]

Every time you add wine, you must wait for the alcohol to evaporate.. If you cook sous vide, there's no way it can happen, so everything you cook is gonna be extra bitter

[@Rulezbro]

"The bigger you are, the stronger you are going to be, the more meat you can eat" Best Guga Quote 2022

[@Beelll-White]

11:14 it took me until this Mark to realize he cooked it inside a bag. I'm surprised it didn't occur to him while he's cooking it the alcohol does not disperse, I don't remember what the bags properties are but I do know that stuff shouldn't go in.

[@trashpanda5947]

The rule whenever cooking with alcohol is to boil off the alcohol first. It's what's done whenever someone makes a whiskey- or wine-based sauce. The compound butter worked because you actually boiled off the alcohol which leaves the more steak-friendly stuff.

[@OllieSMH]

Tip for making cheese sauce - if you add a little yellow mustard or mustard powder it makes the whole sauce taste cheesier and especially with pasta it’s great. If you use beer as a base too instead of milk for a cheese sauce it is absolutely incredible

[@tristonfabie9637]

Hello, from guga foods I'm here now. Imma watch every video and like it all for a request. PLEASE make SISIG using beef then one use bone marrow the other use japanese mayo. Please make it at guga foods! Thank you so much! (64th comment on SVE)

[@Dominikmj]

Please!!! This is an experiment which can change it all: hybrid dry-aged & fat aged steak! First a cut is dry aged for 14 days (+/-) - then it is covered in fat (cocoa butter is my fav, or butter, lard, wagyu fat, etc - maybe with added spices or stuff like kombu) and aged for another 14 to 21 days.

[@costaalma2406]

Looks interesting experiment, Guga👍🏽. However, that is technically not champagne but just sparkling wine.

[@Dominikmj]

I think it is a waste on food (and especially champagne), on time and on efforts! Look- I am a beverage nerd (professionally) my whole (working) life. But I know - as good as Champagne is to drink, it is a waste to cook with it! Heat is not great for any wine - and yes some sauces are amazing with wine - but never ever use an extraordinary wine. A reasonable ok product will work - the nuances of a premium product will be gone. Hence the experiment could have been done with an inexpensive (yet quality) sparkling wine like a dry Spumante Prosecco. For the experiment with the champagne poaching: it is literally insanity: trying the same thing over and over again and expect a different outcome. We had already sufficient experiments to understand: a) alcoholic beverages won’t be good when sous vide (without reducing them) - and b) sous vide with additional liquid (in a lower than braise temp) won’t be successful. Why are we continuing to do the same failures over and over again?

[@haveanothergreatday]

Two steaks bussin. Grand finale immediately thumbs down 👎🤣👎🤣👎🤣 disgusting 😭

[@nicstroud]

So, don't soak the steak in champagne, it looked horrible by your expressions. However, the compound butter seemed like a hit. Can I suggest that you use a good sparkling white wine instead of champagne? You are looking at a quarter of the price (minimum, depending on the champagne) and I'd be surprised if anyone could tell the difference.

[@CptBluto]

Guga, I love your videos and I hate to be that guy but you used sparking wine not Champagne. Champagne can only be made in the region of Champagne in France. You might think it's the same but it's not. It's important to protect the designation of the products we love (champagne, Parmigiano Reggiano, Pata Negra, Kobe beef, etc.)

[@paulihakli5763]

Hey Guga! You know Mumm Napa is not champagne. It's sparkling wine from California. Greetings from Europe :)

[@kyalrobinson284]

Sweet video man. Got an idea for you. Dry age a steak in mushroom duxel?

[@Hyperion-5744]

Cook a steak in dansk mjød mead. Mead is pretty strong but it's made from honey so i wonder if it'll be good for cooking or not.

[@donaldblevins5028]

I know some wines are used as marinades. Port wine is sometimes used as well......BUT what if you used an expensive port wine (40yr old aged tawny port wine) ? ??

[@sarchlalaith8836]

That's pasta guga... NOT noodles Ask any one from Italy Imagine if someone called Picahia top round

[@D.H.1987]

From the one to the other episode it suddendly it all feels so staged/practiced/fake. Bizarre! Like you work with a "professional" program maker. Stop this and make the episodes like you always did

[@D.H.1987]

I prefef the old style of commentating, Guga! Keep it your own style! Please, please, i'm begging you!🙏

[@michaelbill521]

Guga please always boil the alcohol off

[@GStark13]

Hey Guga, still waiting eagerly for payback on Angel's death steak...

[@OurLastStand]

This experiment was a failure because cooking with alcohol in the bag, does not allow the alcohol to evaporate like it does when cooking with it normally. Guga should have cooked the alcohol out of the champagne before adding it to the bag. That might have been a better result. Also using an actual champagne and not a cheap California imitation might have helped too.

[@tristonfabie9637]

First background music makes me feel like I'm in a boss fight of some game or something. 🤣🤣🤣 Cool tho!

[@renerickenbach2341]

Sorry, but this is not Champagne, as it's obviously from the Napa Valley!

[@TheRattleShark]

You should do a giveaway where some of you lucky subscribers get to come on the show and taste some of Guga's best steaks. Pick me please.

[@juggawest]

how about corn starch instead of flour for noodles? maybe low salt bacon you don't need to add salt!

[@MLUë_Yë]

🇿🇦 🔥 in SA we marinade or spray, over flame, with beer 🍺

[@NewVenari]

now do a comparision of all the popular butters: the big mac, the butter of the gods, and this one. See which one is king!

[@Dan016]

Then come in with the secret weapon: Butter of the Gods using wagyu bone marrow ppl here have been calling it Butter of the Titans (not me that named it) 🔥👀🤯

[@thespearmeister2251]

Once again the golden rule of not putting liquids in a SV bag with steaks is proven true.

[@jaysonsanford7627]

Guga, you don’t seem like yourself.. what’s going on?

[@snorehawk64]

When can we get a Wagyu Chicken Fried steak/Country fried steak

[@aguythatworkstoomuch4624]

I’m not cutting those pieces in half. I’m eating the whole slice in one bite!!!

[@brianlew86]

Thanks Guga. Compound butter FTW.

[@xelucidx]

Did you forgot to cook off the alcohol first again?

[@tremaynecade55]

Guga you made the same mistake like before. You didn't burn off the alcohol first! Didn't we learn this like 4 or 5 years ago?

[@Dan016]

All the wagyu and compound butter experiments made him forget lol😂 No hate, I’d probably forget too with that much amazing flavor

[@xMc1]

The butter soundtrack was like a boss entrance in an rpg game

[@Thekingofgodofwar]

That's not Champagne that's sparkling wine!

[@tcbvlog9578]

Next time maybe either burn the alcohol or maybe dry age with it

[@danarashid9281]

Hi guga do you use salted butter for your compund butters?

[@shinzomushrambo9069]

Guga, please dry age a steak in pistachios!!!

[@fatdoi003]

it's like cooking/boiling steak in vinegar.....

[@bigbigblast]

I did the cheese-bacon-pasta dish and I totally forgot about the steak. That side dish was on a whole other level.

[@slideoff1]

Angel's reaction on the last steak....PRICELESS!!!!

[@Adam_K14]

guga like others have said if the champagne was dealcoholised (i think thats a word) lol it probably would taste better but probably not better then the compound since compound butter is KING LITTEREY KING how many compound butter are not delicious almost all are amazing

[@mohammedsharieff382]

Come on guga how do you make such a entertaining cooking video try beef biriyani brother

[@convincedquaker]

He's done that already

[@miniaturepainting]

Why is everyone calling it guda cheese... it's gouda, pronounced Gowdah. Please! Never call one of the best cheeses a clownsname!

[@eli64311]

bro cook some vegetables sometimes

[@iwanttobeabillionaire1703]

I don't even like steak. I'm just here for the fun of it PS: I have a duck video, a chicken video, a video where i am begging for money on Twitter, a walking video, a video where i am playing with my nuts. A short with a blog. A Naruto Arena video... Also a patreon

[@tammisus]

please dry age with olives paste

[@Roxifer1]

Please don't use the name Champagne if you're not going to use the real thing. It's a protected name for a reason, and should have been forced onto California long ago. Otherwise, fun video Guga! Been a fan for almost 3 years now. Your videos inspire creativity with my cooking :) even if it's not always with steaks!

[@johnlord8337]

If you do red wine cooking, then you might as well do (especially port and sherry), and brandy and cognac cooking as well. If you have lamb or gamey venison meats - I found that balsamic vinegar in the pan will denature the fat gaminess (plus put sugar -and any salt- into the meat). I can make gamey lamb or goat taste just like a steak - you wouldn't know the difference - unless you saw the small chops. 1 inch balsamic in pan - high heat a llittle simmer - no boiling ! Steak on first side for 2 minutes, and second side to 1 1/2 minutes or so for final cooked status (rare - medium rare etc) - adjust as needed.

[@MitchBurns]

You should try using vodka. You should sous vide some steaks in it, but also make some mashed potatoes, but boiled in vodka instead of water.

[@guinness1695]

Please dry age Coke or Pepsi

[@amitfpv09]

Me just waiting the entire video just to hear Guga say "I know it doesn't look good right now but watch this"

[@elphive42]

You should really do a video comparing ground beef with waygu tallow with actual ground waygu. Know I said that one before, but I’d love to see it.

[@samsham8218]

THAT was HILARIOUS! Your faces on the last steak!!! PRICELESS.

[@cryogenix2.071]

G'day Guga, I have an idea, repeat the Champaign experiment, but simmer off the alcohol (and allow to cool) before putting it in the bag with a steak

[@philstuf]

I got a Sous Vide machine a few months back and did my first sous vide steak. Did my standard GRILLED ribeye set (Salt, pepper and garlic salt), but threw it in at 130 for 2 hours. Looked horrid (I knew this going in). Broke out a generic creme brulee torch and got a pretty lackluster crust. PAT IT DRY. WATER IS YOUR ENEMY HERE. Second try after patting down around my cooker's 128 setting, and allowing for a little cook-over from the torch. Perfection. Going to try propane gas next. It's hotter, and can build a crust real quick it seems. Keep me honest here. My chicken though.. Off the absolute HOOK on my first try when shooting for chicken salad. 145 degrees. Juicy white meat. Not chalky, not rubbery, , and SAFE TO EAT... It's either D7 or 7D they call it... IE: ALl your bacteria gets dead, and your food gets good.

[@saeedqazi9440]

Bbq sauce dry age please

[@DaniMartVTen]

What would happen if you crock pot cooked cheap steaks in honey, beer, and beef stock, control being a Guga Steak on a bed of onions, green peppers, mushrooms and garlic.

[@executor32]

I imagine sous viding it in champagne would actually work out well if you pan-seared the steak first, then used the champagne to deglaze the pan and reduced it down enough to cook off the alcohol, maybe throw in some aromatics while you're at it, and finally add the resulting pan sauce to the bag before you finish cooking the steak sous vide. Then maybe hit it real quick with the flamethrower to crisp the outside back up, and your steak is done!

[@NkSs96]

Champagne... guga... you just offended the entire french people by calling champagne some random sparkling wine.... =/

[@insanemakaioshin]

Experiments: Corned Beef Wellington vs Pastrami Wellington Duxelle: Smoked vs Baked vs Freeze Dried vs salt cured Beef Wellington cooked in: Oven vs Deep Frier vs Smoker Seafood Wellington (seafood cooked beforehand): Tuna vs Salmon vs Crawfish vs Crab vs Shrimp vs Cod vs Lobster Poultry Wellington (Poultry cooked beforehand): Chicken vs Turkey vs Duck vs Pheasant Game Wellington (Boar ham): Deer vs Bison vs Ox vs Elk vs Antelope Recipes: Compound Butter: Smoke Butter, Bone Marrow & Beef Tallow, mix thoroughly with Rose Marry, Thyme, Minced Garlic & other herbs, then refrigerate Mashed Potatoes: Slice up a mix of red, gold & russet potatoes. Steam them, then add compound butter & pureed Cauliflower. Mash them, then add peanut oil, chunky/semisolid or liquid white cheese & shredded white cheese. Potato Gravy: melt compound butter, add corn meal & stir. Once thickened, add maple syrup. Steak Glaze: Boil 150 proof or higher Alcohol, add honey, peanut oil, shrimp paste & Maple Syrup. Keep boiling until alcohol has evaporated. Mix in minced garlic, red pepper & Apple Cider Vinegar. Stir thoroughly before it fully cools. Steak: Season with salt & pepper before grilling. Add compound butter while cooking. Apply Glaze after removing from grill. Asparagus: thoroughly cover them with peanut oil, then add salt, black pepper & garlic powder. Melt bacon grease in pan then add the asparagus with Lemon & Lime juice. Sauteed Spinach: Mix bacon grease & peanut oil together in pan, then add minced garlic, spinach, salt, red & black pepper & lemon & Lime juices, mix thoroughly while cooking. 2-layer Cake: Red velvet on the bottom with red velvet icing on all sides. Lemon cake on top with coconut icing

[@g60force]

Here's an idea for 3 steaks... A: Salt Pepper Garlic B: Pepper Garlic Salt C: Garlic Salt Pepper

[@fazog1209]

Dry age in champagne 🍾

[@maloice]

Yeah right "Champagne" from "NAPA VALLEY"... lol guga, do a research before postín this stuff. There is no champagne from Napa , it's called Sparkling Wine.

[@rundong4231]

Please stop saying "Champagne" when you are using a California sparkling wine... Not all sparkling wines are champagne

[@newhampshirenate]

Guga! You're driving me craaazy with all the saying 'as' where 'and' should be used! During explaining preparation mostly. I know, I know, I got AD&D or OCD or PHD or whatever it's called... still... knock it off already...

[@ibuterin]

Toothpaste dry age.

[@VaughnCordero]

Try tamarind dry age steak please, please. I have have no idea how it would taste like, i’ve been asking almost all of ur videos in SVE and easyfoods

[@vindj2391]

I think you can definitely get a nice result cooking steak with champagne, just not inside a vacuum sealed plastic bag for hours without a way for the alcohol to evaporate off

[@bryand5549]

Salty foods experiment! 24hr marinade 4 steaks with 1 control, marinade each steak like: Steak 1 - puree'd artichokes Steak 2 - blended kalamata olives Steak 3 - blended anchovies Steak 4 - dark brewed soy sauce Then finish the seasoning to cook by just adding black pepper and garlic powder for a fair comparison! 😁 which salty food will compliment the steaks best? I think it would be a great idea and I'm sure others would love to see what happens, Guga! 😃 P.S. side experiment: find the most expensive mayonnaise/aioli you can find and do a 30 days dry aged experiment with it. Who knows? 🤷‍♂️

[@michaszypua1596]

Hello Guga, I hope that i do not have to introduce myself anymore (chapter 38) List of ideas: 1.)Use pomegranate molasses "narsharab" 2.) Hanwoo VS Waguy Beef experiment cheers :):)

[@GAoki-hi2cu]

Can we have a tierlist of all the experiment steaks...

[@GAoki-hi2cu]

And also those side dish

[@TheExpress246]

Hey Guga, unfortunately in the Wine world Mumm Napa isn't champagne, it's actually a sparkling wine. Authentic champagne has to be from champagne France. Love the video though.

[@Apagador69]

Well... without any offense meant to the quality of the product, technically it isn't champagne is it now? Despite being a joint venture with champagne makers "G.H. Mumm & Cie", there is a reason Mumm Napa does not print "champagne" on their labels, as far as I know.

[@blukmage19typeR]

Champagne butter is nice, but Vacuum-sealed Champagne Water Bath boiled steaks... . . . Forget it. . But what if you try that method with Lemon or Lime Seltzer Water, like in one of your previous videos? Just a wild suggestion.