I cooked steaks in WINE for hours ate it and this happened!

[@joaquin.gc17]

For anyone wondering, the name of the side dish is “Molletes”. They are very popular here in Mexico, specially as a breakfast.

[@AdamTrout117]

Yeah, he could have said that.

[@mach2223]

Damn you guys got enough time in the morning to make that for breakfast? I'd have to get up at 4 am to make that lol.

[@joaquin.gc17]

@@mach2223 We usually buy beans already smashed, so it’s just a matter of spreading them on the bread, topping them with cheese and getting that cheese melted. Chorizo is another popular topping, but bread, beans and cheese are the only three things needed for it to be considered a mollete.

[@isthereanyonelikeme]

@@joaquin.gc17 Buying smashed beans? lol Get a kilo of beans into a pressure cooker and you'll have 4 to 4 1/2 litre containers of beans. You can freeze them and cook them in any way you please. Waking up at 4 AM for breakfast? fts

[@mach2223]

@@joaquin.gc17 ohhh that makes way more sense

[@ITKurly]

I would love to see a Top 10 times the experiment beat the control. Then redo them all head to head, it could even be a series.

[@Scott-ji2tu]

is there anything, i mean ANYTHING, that Guga doesn't think is simple?

[@everia_games]

Oyster sauce

[@NaturalDarkChocolate]

😂

[@dudimudi]

Dude if Guga does SOMETHING its so simple its gives him time to do side dishes!

[@skybeastcrimson7966]

😂

[@sarchlalaith8836]

So I built this nuclear reactor and it was so simple... It gave me a month for side dishes that were also so simple they took the whole fkin month

[@fishsockss]

1:41 me when im trying to hit the word count on an essay

[@br3fl3]

lmao

[@sechan436]

😂😂😂😂😂😂😂

[@markozbunjol625]

4:50 Guga shows the devil's sign again. This is not his first time and I notice it every now and then. Sold soul, everyone who grows on youtube is like that. He may think it's nothing serious, but he's just a pawn in this whole game.

[@ChunderThunder1]

@@markozbunjol625 🤘

[@michaelbendavid777]

@@markozbunjol625 bruh stfu, is just a hand gesture is not that serious...

[@lmpeters]

There's a wine sauce that's been served at Nobel Prize banquets, which is a reduction of red wine, port wine, chicken stock, beef stock, and a variety of aromatics and spices. You should try making your own version of it.

[@remnant24]

Isn't his own version of it what he did here?

[@lmpeters]

@@remnant24 At a minimum, I think he would need to add beef stock for it to be considered the same thing.

[@mishXY]

@@lmpeters maybe mix a reduction of red and port wine with a demiglace, a *little* rosemary, thyme, and sage, tiniest bit of pimento, aaaaaand butter

[@Butterandbacon]

My old recipe for wine sauce 2 bottles of wine Open one bottle of wine and pour yourself a glass 1 onion Chop onion Drink more wine 1 stick of butter Drink more wine Open second bottle of wine Forget what you were done

[@nikitawheasdey2393]

its called jus my amigos

[@xelten]

New drinking game, take a shot everytime Guga says “simple”

[@captainkaleb]

I'll give it a try, just gotta call the hospital and pre-book an ambulance.

[@TheReformedRedheadWeirdoNoMore]

Instructions unclear, I blacked out in under 2 minutes

[@madlulz]

No i like being alive

[@toddsreeladventures5518]

Don't do that. You'll die 😂

[@thepumpkinlord643]

Im not putting my liver trough that

[@firefly4f4]

Angel & Leo sitting on opposites sides from normal is really messing with my head! 🤪

[@THEShoky]

I think it changes depending on channel. They switch when they're outdoors and have the windows behind them. Knife wall? They're almost always like this.

[@neek93]

Im still trynna get around why angel side dish bigger than advertised

[@bluelaser1012]

This side dish was a huge hit with my family! Thanks again Guga!

[@Nosceteipsum166]

Wine sauce is a pretty common for steak and chicken. Usually wine + butter + shallots/onion. It's really good if you enjoy wine.

[@cmaterick]

Did anybody else notice that the side dish magically changed shape? At about 6:02, they say they're going to eat it, then the camera cuts to Angel saying, "I'm down". Then, you see the side dish again, and all the bread has changed shape to be narrower and longer. They must have had to re-film it. Just kind of interesting.

[@endonyxoneaudio8644]

Yeah it went from diamond shaped to a french baguette 😂

[@tomatophalanges]

the cheese coverage is identical, i think in the first shot half of the bread was covered by the one in front of it

[@markozbunjol625]

4:50 Guga shows the devil's sign again. This is not his first time and I notice it every now and then. Sold soul, everyone who grows on youtube is like that. He may think it's nothing serious, but he's just a pawn in this whole game.

[@joelch20071]

U r a clown sir​@@markozbunjol625

[@lvlvlerccy-_8918]

lol someone ate the side dish before the video

[@ajd3391]

Wow, one of the most mouthwatering side dishes you've made guga. Both look so good!

[@betaomega04]

2:16 I should call her...

[@OmegaF.]

We're cooked

[@TheReformedRedheadWeirdoNoMore]

Why, is she always yeasty? That's gnarly

[@atrumluminarium]

😅😅😅

[@Vll7Seven]

😂😂😂😂

[@oceanwaves83]

Looks like it's been a while

[@mikenco]

I like these two reviewers best, they both bring a great chemistry!

[@GLubino222]

What i learned after watching Guga for years... every way of cooking steak is the best and theres no better way 100%. every side dish is so simple to make that there is no other side dish easier to make

[@peterdoe2617]

What I learned from Glen and friends cooking: try white wine! As Glen pointed out: the tannin in the red wine will "mask" the beef aroma, while the white wine rather enhances it. Plus: he often uses marmite in his sauces for beef. And a friend from England now brought me some. Need to try that, too. Greetings from the far north of Germany!

[@tommj4365]

It'd be cool to see guga do a variety of wine reductions including a white wine

[@johndough8115]

Sorry.. But Red Wines are the BEST, for slow-cooker Pot-Roasts. Hands Down, its not even Close. Also, take a sip of a Dry Red Wine, while eating a steak. Its makes the steak taste much better... and the steak also seem to make the wine taste better too. Its a magical thing. I never used to like wine much, until I had that experience. Then, having gained a much more open mind to wines... I started tasting other types of wines. Sherry, is one of my favorites to make Sherry mushrooms with... and its great to drink too (very sweet.. but also, very high alcohol content... for such a sweet tasting wine. Most sweet wines, are very low alcohol percentages) White wines, are good for Chicken, and Fish. Things were you dont want as heavy of a taste, to be imparted into the meat. That said, Marsala wine is a light colored wine, that has a very potent flavor profile... and is amazing in "Marsala Chicken".

[@peterdoe2617]

@@johndough8115 You didn't read anything I wrote, did you? Are u voting for Trump?

[@peterdoe2617]

@@tommj4365 Yes! Actually, I'm making liquer from green walnuts. And found 3 variations for simple sirup: sugar/water 1+1; sugar/water 2+1 and sugar/white wine 1+1. Gonna try all three. I think it's amazing how "simple" additions to some recipes can be so different, when you just read through enough recipes ;-)

[@markozbunjol625]

4:50 Guga shows the devil's sign again. This is not his first time and I notice it every now and then. Sold soul, everyone who grows on youtube is like that. He may think it's nothing serious, but he's just a pawn in this whole game.

[@swole_al]

2:43 gouda cheese? more like guga cheese haha… god that joke was awful

[@KhanIlkara]

Even just watching it early enough I think plenty of us could call it before it even gets to the taste test. To be fair though, the wine reduction + butter is what I use to make my sauteed mushroom, adding a bit of diced garlic and onion/chives, caramelized before adding the sauce. I got a lot of people addicted to it.

[@CJ_F0x]

Having a steak with a red wine reduction is such a classic from where I'm from. And I'm a HUGE sucker for the classics.

[@joseph_flores6962]

Guga should really get in the restaurant industry and open up his own restaurants. I guarantee he would make bank in the first year.

[@elliott3991]

hiring and keeping great workers is a whole nother story, sadly.

[@WineOnTheDime]

As a wine reviewer, a foodie, and a long time subscriber... I approve this video. 10/10 WOULD HIGHLY RECOMMEND!!!

[@ytnewhandlesystem42]

Guga: "Simple side dish." *side dish has more steps than the steaks* Us: "Simplest steaks."

[@justinabaya6622]

Guga and “it’s simple and easy to make” usually is laughable. But…that wine and butter reduction actually looks simple AF and I’m gonna try tonight with my steak. Wish Guga would answer this though, which type of red wine would be best? My guess is a Cab or Italian red??

[@Elric509]

A general rule of thumb for cooking wine is if you like it in your glass, you'll like it in your food

[@markozbunjol625]

4:50 Guga shows the devil's sign again. This is not his first time and I notice it every now and then. Sold soul, everyone who grows on youtube is like that. He may think it's nothing serious, but he's just a pawn in this whole game.

[@SecuR0M]

​@@markozbunjol625 🤘🏻😈 👍🏻

[@mrgalaxy396]

​@@markozbunjol625schizoids are my fav people on the internet

[@SilkBuckets]

"👽im down 👽" got me dying

[@mikehousley757]

Haha how have more people not noticed??

[@ExaltedDuck]

This reminds me of the Tuscan beef stew Peposo which is definitely something you should make sometime. Just cube up a few pounds of chuck or sirloin, salt up the cubes, sear in batches, deglaze with several ounces of Chianti, fresh crack about a half a tablespoon black pepper per pound of meat, add that and a few cloves of garlic to the wine while deglazing, add the meat back in, add Chianti to cover, simmer for 2-3 hours, until meat is fork tender. Serve with fresh bread or over polenta. It tastes WAAAAY too good for how easy it is.

[@ALLWILLBEOVERR]

Guga is honestly right. Everything is simple to do. What's not simple is having all the ingredients and equipment /tools to make them 😢 or maybe I'm just broke😂

[@willamer]

Have you ever tried reverse sous vide? Searing and then sous vide??

[@fishstix4209]

2:14 guga saw those rolls and said in his mind, "I'm gonna stuff those with meat" 😂🤣😂

[@MattGilmourMusic]

Create the exact same steak as the middle one. The only difference this time, is do the wine reduction in the pan you just seared your steak in, while the steak rests. Letting the wine deglaze that glorious maillard reaction into the sauce. This is my favourite steak. :)

[@vision600ho]

Try incorporating beefstock in the the red wine reduction. Also try reducing the wine together with come some shallots and tomatos to take out the edge of bitternes the wine.

[@HakanWilke]

You should do a "best of"-where you combine different versions of past winners

[@joebreau1967]

Wine is made with sugar so when you reduce it makes it thicker, so it’s gonna be sweeter obviously.

[@Luckmann]

Avocado toast getting crazy.

[@dipburo]

Please try Brasato al Barolo!! That is one of the best Italian wine-meat dishes!! You will not get disappointed

[@mikehousley757]

Haha holy shit the "I'm down" animation was absolutely diabolical

[@mr.ellerbe3898]

I'm overwhelmed with these simple tasks.

[@deltadom33]

Guga needs to get a bigger flame thrower The hacksmith needs to build one for him

[@physicsfan314]

I love how guga's "side dishes" are far more work than the main event... his sides are full meals!

[@oddac2669]

I would love to see a “Top 5 of the Year” video around new years.

[@Grumblemunch1]

New game: every time Guga says “amazing” take a shot lol 😂 nah I’m just playin. I’m going to try this recipe this weekend!

[@aramarami5708]

Best test 👏💯🍻

[@jerseys89finest]

I'm goin to check out the grill brush. I've been watching your videos for years. Im goin to try sous vide soon

[@joebreau1967]

Guga when your products are going to be available at Walmart in Canada?

[@NewVenari]

I wish you would stop saying your products are available at EVERY walmart, they are not :(

[@shawnwaters2154]

Agreed, they are only available at select stores.

[@304_Luey]

​@shawnwaters2154 you should still be able to get them shipped. Most of our stores have ship from store so it kind of still is

[@LewKlew]

Yeah, you can buy them at walmart online

[@vruychev]

My father used to marinade the skewer meat in wine and onions for 2 hrs, then grill. Magic!

[@CarlGorn]

I'd like to see a side-by-side comparison with different reds; malbec, cabernet sauvignon, borolo, merlot, dry port, pinot noir, and so on.

[@shyataroo]

a place I go to has a red wine reduction for their steak sauce too, but they use beef base as well as butter.

[@geoffmckenzie2608]

Ok... I used to make "purple roast." You know, the dreaded sirloin tip roast? In a blender, mix all the usual stuff... onions, garlic, herbs, etc., then add a "bottle" of red wine until you get a thick marinade. Unseal the loin and "pet dry," as Guga says, and put in a turkey pan, or whatever appropriate container you need. Add the marinade over the roast/loin and let rest for up to 20-24 hours, rolling over every couple hours to keep moist. Remove from marinade, scrape off paste/marinade. SPG and rest, sear off in scorching hot pan and return to marinade. Put in oven uncovered at 350°F for one hour. (Lets alcohol evaporate.) Add potatoes, carrots, and onions, cover and return to oven for 1-2 hours (depends on size and desired "doneness."). Remove roast and veggies, and cover to let rest. Make cornstarch gravy from pan scrapings. (Don't forget butter to add flavor and gloss to gravy!) Slice and serve. Easy Sunday dinner for large family. Inexpensive. Tasty. Now, Guga. Let's see you make it even better.

[@markozbunjol625]

4:50 Guga shows the devil's sign again. This is not his first time and I notice it every now and then. Sold soul, everyone who grows on youtube is like that. He may think it's nothing serious, but he's just a pawn in this whole game.

[@tamaspataki9597]

Am I tripping or Guga's reactions are getting more and more intense? I don't remember him screaming this much 😂

[@dueller29]

Red wine sauce and reductions on steak is a timeless classics. it is great

[@karanvirsinghdhadwal8258]

This sort of reminded me of OG Guga with the demo glacé. If you know you know.

[@dogoku]

We cook pork chops in wine and they taste really good, but it can get bitter if you are not careful, so I am not surprised they didn't like it.

[@OkellaWood]

Guga @5:38. That sound you made should become a sound bite!!!

[@justinabaya6622]

Also, would this be easier if I just used a NA red?

[@nnuae]

Heston Blumenthal serves wagyu tenderloin with this wine sauce in his Dinner restaurants in London and Dubai and it's absolutely amazing.

[@joshuafriesen6463]

Wouldn't all the alcohol be removed during the reducing process?

[@NCSiebertdesign]

That's the point. Also you missed the part where Guga mentioned that alcohol brings bitterness to steak @ 0:15

[@igorcoincoin8608]

Hey yeah, reduce the wine and you don't need the first part to take away alcohol. The reduce part will do it easy. Remember kids, alcohol evaporates at 70°C (so in ret_ar_d mesure it's 158° F ). And reducing the sauce is just : aka => get ride of the water. *just to be sure, water evaporates at 100°C (so 212 °F for special people mesures).* So by getting rid of the water, you'll also get rid of the alcohol => no need to take time to get ride of the alcool, the reduce wine part will do it

[@G-Unit1111]

I would be highly interested to see Guga's take on steak au poivre!

[@g-mo7130]

What's the point of stopping the evaporation of the wine? One part of it you reduce anyway, and the rest goes in the sous vide bag with the steak, so it's not like it's gonna make a huge difference... right? (I might be totally wrong here so please educate me)

[@BreamBassBeyond]

Need to try a Dale's Seasoning experiment, Guga!

[@gamingnotacrime]

What red wine should i use? Merlot? I have never made a red wine sauce, want to try it out :)

[@SinisterMD]

For what it's worth, you really can't burn off all the alcohol. There will always be some left, in trace amounts, unless there is absolutely no liquid left. That's just chemistry for those worried about alcohol consumption.

[@naniihere]

That “some butttaaahhhhhh” got me😭

[@farialves]

You really have to come to Portugal!! You've got try "Carne em vinha de alhos" 😀

[@bastiat691]

You should try adding demiglace to a red wine sauce, you can buy premade demiglace if you dont want to make it.

[@TheDinkybird92]

"a super simple side dish" 30 steps later "And it doesn't get any easier than that"

[@armandomartinsdeandrade290]

Whey put the wine on ice tô stop evaporating If you are gonna reduce later?

[@MikeDrayton91]

I'm certain someone said this on quite a few videos, but we need some kind of video with the best side dishes Guga makes

[@kph4081]

Guggggggggggaaaaaaaa Saturday babbbbyyyyyyy LETTTSSS FREAKKKING GOOOOO🔥🔥🔥🔥🔥🔥🔥

[@memejeff]

Really nice. Coq au vin style steak sounds amazing.

[@dicerson9976]

Man could build the Saturn V rocket and say there's nothing simpler than that XD

[@head19821]

Guga just made Molletes!

[@cherezabotterman9433]

Honestly red whine and steak go realy well together. Not only that if you pick the right whine you can end up with a god tear steak dinner.

[@mhoulder59]

5:50 "With Butter!!"

[@Jadguy24]

My red wine reduction is simply 2 cups of red wine, 1 tbsp of butter and a 1/4 cup of soy sauce. Reduce the wine by half. Then add the butter and soy sauce. Then reduce until thick and glossy. Good as a sauce or a glaze I usually use it on pork and bacon wrapped things though as a glaze as it really enhances the color

[@GEODUCK9]

My red wine reduction is pour a good amount into a glass. It soon reduces to zero. Rinse (optional) and repeat

[@Jadguy24]

@@GEODUCK9 that’s for bottles, cooking use box wine

[@クラウススタジオプロダクション]

great video as always guga I'm sorry if you already done this but I am too lazy to scroll all of your videos on all of your channels. how about this experiment 1: control (as usual) 2: marinate with coconut milk 3: marinate with coconut water

[@crimeson]

Best Part, best Music - i like it to be back 3:25

[@brandonscott2851]

what video is it that you make the pickled onions I can't seem to find it and want to make some

[@edsaintlouis9686]

I've been wondering do you eat the burned edges of your steak once you start slicing? I assume that's the most flavorful part.

[@MrMbhiltz]

Guga, your garnishes have come a long way... im glad you moved away from dried parsley over everything.... everything 😂

[@Ahmopsk]

Germany has a similar dish called Sauerbraten, but with roast instead of steak, usually.

[@antonioaquino4316]

Good made Deconstructed Tortas as a side dish and they look good😊

[@fadoodle]

Guga use to include a written list of quantities for each recipe under the video. Am I looking in the wrong place? Thanks for any direction.

[@yacobpinto1214]

You should try the avocado sauce with coriander and spring onions, it's amazing.

[@prizegotti]

Guga doesn't think we noticed that he ate all the side dish and had to remake it on baguettes for the taste test.

[@nadimkaranouh2515]

This reminds me of a Syrian dish that I am obsessed with called, “Kabab Karaz”. Meatballs, or Kebab, made with a sweet and sour cherry sauce. Worth a try if you can find a recipe for it and maybe do an experiment with Steak!

[@luigiggig]

Guga, you have to remove alcohol before the sous vide, italian here. we cook beef with wine and it’s delicious

[@Pete-tf6vl]

The most amazing experiment since the times of Beef Burgundy.

[@U43A]

I propose that we get all of the COOL youtubers in one place at one time and call it the WYN, the world youtube network. Share stores and inventions, food and other specialties that have cultivated within this community. I know ALOT of cool youtubers (not personally) but I can just see how cool it would be. Like actual cool people, ya'll know what I mean? No "infulencers" allowed. Only REAL people!

[@MrConsto]

I made some outside skirt steaks today and my daughter asked “Dad do you think you cook steaks better than Guga?” Obviously I had to respond that I do not Only to have my wife pipe up and say that she think I do cook steaks better than Guga, mostly because I cook them to her preferred doneness and with the garnishes she likes and prefers. Hey I was happy because in the end all the steaks were gone and although I had a good serving I was left wanting more. I will say that were it not for Guga some 5 or six years ago I would not have been making these many steaks for the family. They really enjoy and look forward to it. Thanks Guga And once again if you want to come over to Naples Guga let me know and we can do a cook out. I’ll provide all the cuts of beef and the sides.

[@Matt-p9r]

What red wine do you use?

[@mattrusthoven1060]

I’ve dry brined steak in wine salt overnight then sous vide, highly recommend

[@AFT3RDAY5]

Nothing beats a good sauce 😄👍🏻👍🏻👍🏻

[@WALTERBROADDUS]

Are we using cooking wine in particular? I know many grocery stores carry. Or is this a drinking wine?

[@jackhoffmann8646]

The old saying is if you can't drink it don't cook with it.

[@ajs787]

I imagine it's just a cheap red wine.

[@bobsapdagger]

"I put wine and butter in a pan" is how every French recipe starts

[@jonvonmatlock9672]

What kind of wine did you use???

[@danielbarrera2566]

I'm ready to see a Guga club sandwich!

[@lucasbras4207]

Should do a behind the scenes video where the videos end what are your next steps… do the steaks get eaten or the rest goes in the fridge

[@al145]

Guga should open a restaurant just for the side dishes

[@pedro6636]

Day 5 of asking Guga to make the best meat sandwich in the word the Portuguese Francesinha.

[@GEODUCK9]

These things take years, ask oyster sauce guy

[@darklordlc]

So now add some depth to that sauce next time. Sauté some shallots and garlic, then add the wine, maybe a sprig of thyme, reduce. Then strain it all back into a pot. Add the butter, seasoning, reduce to the consistency you want. Also better if you do this with beef fond in a pan.