I cooked Steaks in CHAMPAGNE and this happened!

[@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!

[@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

[@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.

[@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

[@jokerproduction]

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

[@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!

[@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

[@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!

[@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

[@thomashadizadeh1002]

Your knowledge is really shining through Guga. I’ve been cooking with your tips for a while, and watching how your channels have developed is pretty cool. You can see you have 10+ years of experience at LEAST and pretty trusty reviews. Keep it up homie

[@konsultarvode6527]

And yet he doesn't cook of alcohol...

[@tomsmith3045]

A million thumbs up for taking one for the team on this one. You saved 195,000 people from trying this at home and ruining their steak! If there's ever a Nobel peace prize for "steak", it should go to you guys.

[@MMoniz253]

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

[@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

[@bary_music]

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

[@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.

[@xMc1]

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

[@samsham8218]

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

[@botrytis_cinerea]

It's not a champagne. It is a sparkling wine made by traditional method. Champagne is produced only in Champagne, France.

[@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.

[@costaalma2406]

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

[@paulihakli5763]

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

[@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

[@eastsideofthetracks8311]

Your videos have progressed a lot since I’ve started watching you a few years ago 👏

[@brianlew86]

Thanks Guga. Compound butter FTW.

[@adrienhb8763]

Hey Guga, thanks for your great videos. After watching your videos, I have three requests for future videos: - Please try some other cattle breeds than wagyu and American beef. - How do you clean all your pans and other cooking ustensils so they continue to be so shiny ? - Please cook a foie gras in a terrine using sous vide. And yes I'll repeat those requests often. ;)

[@davewise97]

I loved.. "the bigger you are, the stronger you are. The more meat you can eat." old school nutritionist, Guga.

[@slideoff1]

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

[@008Birdman]

My mouth watered with everything. Looks so good.

[@jonathanengwall2777]

Love the honesty every time. Have you done the vodka pasts?

[@lukebenji6669]

This is the best channel on KZbin hands down

[@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!!

[@fidelisb143]

I love how you decided on a nice pasta for the side dish! It def set the tone for the Champagne.!

[@aguythatworkstoomuch4624]

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

[@asisiphonama6144]

Hey Guga I’ve been wondering when are you releasing your cookbook because I need it to up my game, your side dishes🔥🔥🔥

[@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*

[@guihoffmannctba]

The reason the compound butter worked and the sous vide sealed method not is because of the alcohool. You could re do it after the alcohool evaporate

[@kyalrobinson02]

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

[@MrRumBacardi]

I don’t even know where you get the Ideas…. But I love it!!!

[@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?

[@MrJarryd1988]

I was hesitant at first to put as much seasoning on my steak as you guga. But i gotta say, after trying it.... life changing. Ill never underseason steaks again.

[@stardustie]

Thank god the side dish gag has ended!! Fantastic job guys!

[@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

[@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.

[@Rulezbro]

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

[@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.

[@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.

[@tristonfabie9637]

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

[@Christian-kn2sr]

Their reactions are priceless

[@stevek6636]

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

[@bigbigblast]

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

[@ZaoJin]

I've learned so many amazing compound butter recipes from this channel lol

[@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.

[@MileHighWino]

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

[@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

[@yuuji8447]

2:53 HITS DIFFERENT 🤣🤣 love you guga

[@himagnaerla5076]

I like how Leo always looks at Guga in the end and copies the hand gestures. 😂

[@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) ? ??

[@spine77l59]

loved how the making of the coumpound butter sounded like the whole world was ending haha boa guga!

[@billriley4504]

As always, great watching you guys having fun while I learn a few things. Tried the link for the knives but it did not go through.

[@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.

[@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? 🤷‍♂️

[@qonra]

Angel always sums things up perfectly

[@olafaveoganna7863]

I think adding some crispy crabs and shrimp will be heavenly with the side mixed in it. little bit crispy crab and shrimp

[@cryptomadic8083]

I'm definitely making this one. Thanks Guga! 🤙

[@djsharpshooter89]

Guga u should do a top 10 video of all the experiments u ever did and see which is the best steak

[@Fenderbnder528]

I can 100% tell Guga is a control freak. 8:28 when the younger guy was reluctantly reading the script while guga was giving him the stare down was such an awkward moment. And what’s with the acting? It’s just steak.

[@hdentaldude]

Chinese Champagne Chicken is absolutely delectable!! You should try a recipe sometime!!!

[@amitfpv09]

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

[@Ray_Charles]

Guga, when making Bechamel, you should try adding a little freshly grated nutmeg. It's a traditional French technique

[@notoriousdabber7108]

Guga, you need to do a video were people taste your steaks vs others. Would be cool to see reactions, especially with so many cool ways and methods you know of to make steak taste better.

[@eatmynoobfood7461]

Maybe you could try making the compound butter then putting it in the bag and then sous vide ?

[@tedtitmus8900]

Fabulous, what a great idea. Ted

[@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) 🔥👀🤯

[@theoneaboveall4533]

How is nobody talking about the music at 0:44? I feel like I’m fighting a god. But the reality is that I’m watching some guy create compound butter.

[@patricklane8648]

lmfwao.... Love the truthfulness and honest reactions.Never be afraid of your failed attempts at success. It is what defines you as a true cook.

[@sparro2553]

Id love to see a triple dry-age. Umai bag in the regular refrigerator VS dry age cabinet VS Umai bag in the dry age cabinet!

[@VoyagesIntoImagination]

Campaign is basically fizzy white wine. Since you're losing the carbonation anyway using this method, you should do another test using champaign and white wine compound butters side by side. That side dish is off the hook, BTW.

[@darian_2247]

No as champagne is fermented in the bottle it is not just fizzy white wine

[@VoyagesIntoImagination]

@@darian_2247 That's like saying that bottle-fermented beer is not actually beer.

[@LynetteBunBun]

guga i had an idea that may be interesting for a dry age. Dry age a steak in beef bone broth powder (the stuff used for protein shakes). or just use it for seasoning.

[@theoriginalbreadcrumb]

I think guga needs to make a top 5 of his favorite experiences once a year, like at the end of it, to compare all of them, see who is crowned the champion. Obviously that will be a lot of work for our little gugaboy. But it will be worth it :) Maybe even invite all the boys, maomao, leo, angel, the meat dealer, make it a feast.

[@essolatem5764]

i was thinking the same, each time the expeciment is a one shot and never again, i'd love to see a video where they rate different experiment at once from different vidéos, or the one they actually made again because it was actually good (this should be the point of a successfull experiment i guess ...) or a video of em' trying to guess what previous experiment they are eating with flashback and sh*t like

[@BedjamRivera]

🤣🤣🤣 I literally cried at their reaction to the third steak 🥩

[@Rosk03]

FYI, its not Champagne, its sparkling wine. Mmum Napa is from California. Champagne is from a place called Champagne. Please respect the product.

[@eliasrayan6421]

Guga, you should really make a TV program. I believe it would be an absolute success, given your communication skills.

[@RoninDosho]

Here's one to try, I mix a Balsamic vinegar reduction with Braggs Liquid Aminos 50/50. Great on Pork as a baste and/or dipping sauce. It's equally good on Chicken. I buy inexpensive balsamic and reduce it down to a light syrup then add the Braggs Aminos, (which are similar to Soy sauce but a bit stronger and a better flavor I think. particularly good with smoked meats.

[@redcardgaming17]

I miss Guga foods.. best channel!

[@lunaraurora8308]

i was watching this video while eating something similar to the side dish, pasta with melted philadelphia cheese spread, bacon and some onion and garlic powder. Some Pecorino cheese on top and I feel like I'm eating alongside them.

[@Joshjurgenwindcallerebe]

I beg guga, make a cookbook, I need these sides in my life

[@lelouch111]

Fermented Shrimp Paste next please Guga!!

[@0309jph]

I rewinded to watch all 3 reactions😂.

[@kennis265]

Smoked Gouda is fantastic. A restaurant I worked at had it on a burger. It was a fantastic burger, and when they changed the cheese, it was never the same!!

[@BrooklyKnight]

Angel's beard growing in nice I just noticed lol-keep it up fam!

[@joybean_]

Without context, Guga's kitchen looks terrifying with all of those knives.

[@vinceosborne6656]

So I've seen you make a lot of compound butters. I'd like to know what butters you use. They all look and sound amazing.

[@thatotherguyyouknow3336]

Guga you should try all of the different alcohol types as compound butters and see which ones work since the champagne worked as a butter but not as a marinade

[@danarashid9281]

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

[@gezzamate3916]

Next time try a sweet white wine. You gotta do a dry age in chicken salt, its pretty much australias msg. I recommend using mitami brand

[@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!

[@essolatem5764]

Hey guga, each time the expeciment is a one shot and never again, i'd love to see a video where they rate different experiment at once from different vidéos, or the one they actually made again because it was actually good (this should be the point of a successfull experiment i guess ...) or a video of em' trying to guess what previous experiment they are eating with flashback and sh*t like

[@SKvldlf]

I'd love to hang out with this guy for a week and best this food everyday

[@pollandeta2633]

Guga, I recommend using cava instead of champagne. Cava is kind of the same thing as champagne but it comes from Catalonia. As a native I can tell you it's miles better and in general it's a stronger and bit more complex than its french counterpart. So hope that you give it a try

[@rizwankc]

Hey Guga I have a video idea for you. You should try making a video on cooking steaks on different types of wood such as oak, cherry, apple, hickory, etc I think it will be interesting to see if different wood makes a difference in the steak's taste.