I used the ASIAN secret on $1 steaks and this happened!

For 21 FREE meals with HelloFresh plus free shipping, use code GUGAFOODS21 at bit.ly/3UOWtEb!
I have been on a mission to make a $1 steak amazing! Today might be the day. The $1 meat got flavor, but tenderness is just not there. Hopefully I will be able to make this cheap steak taste amazing.
Buy Guga's Rub: shop.gugafoods...
Get my cook book: linktr.ee/shop...
* Become a MEMBER of GUGAFOODS *
/ @gugafoods
-----------------------------------------------
SUBSCRIBE to this Channel
www.youtube.co...
-----------------------------------------------
Subscribe to my Sous Vide Cooking Channel
www.youtube.co...
-----------------------------------------------
Subscribe to my NEW Channel
/ @guga
-----------------------------------------------
* Guga MERCH *
Shirts and More: gugamerch.com/
-----------------------------------------------
My SOCIAL MEDIA, Let's connect!
TikTok: / gugafoods
Instagram: / gugafoods
Facebook: / gugafoods
-----------------------------------------------
* MAIL TIME Want to send something?
13876 SW 56th Street (№128)
Miami FL 33175
* Awesome meat by Grand Western Steaks
Their Website: bit.ly/2XuwIMX
Use Code "SVE" for 10% Off any purchase, no restrictions!
* For Personal Touch Speak to Rep. Emilio [phone]
F.Y.I. They have picanha, TELL HIM GUGA SENT YOU!
* My SMOKER and STOVE *
Camp Chef WOODWIND: bit.ly/2BurRVE
My Powerful Stove: bit.ly/3esNW5j
* My Wireless Smart Thermometer *
MEATER: amzn.to/2VFC6uo
* My Knives *
Everyday Knives: amzn.to/38k1BuI​
Chef Knives: amzn.to/3qCo0K5​
Strong Knives: amzn.to/3chCl9x​
Fancy Knives: amzn.to/3ekPtxa
* TORCHES OPTIONS *
FLAMETHOWER: grillblazer.co...
Use code "Guga" for 10% off
Small Torch: amzn.to/2BWYvv1
* OFTEN USED EQUIPMENT *
Thermometer: amzn.to/2ugI8XE
Cast Iron Plates: amzn.to/2rAevPp
My Salt: amzn.to/2tofZgN
Heat Gloves: amzn.to/2HSQwoI
Flamethrower: amzn.to/2QCRcPi
Mini Food Processor: amzn.to/2Hca58b
Steak Cast Iron Plates: amzn.to/2FCTYQc
BBQ Large Tongs: amzn.to/2Utcrsr
Burger Mold: amzn.to/2JMh6xW
Tongs Tweezers: amzn.to/2M6v3Gm
Food Grade Gloves: amzn.to/2lTd8H4
* BBQ Equipment *
Best Portable Grill: amzn.to/2HUWEww
My Stove: amzn.to/2DBwP2C
Charcoal: amzn.to/2uK95G2
Fire Starter: amzn.to/2F1OFJ2
Smoke Gun: amzn.to/2frGzyO
Smoke Dome: amzn.to/2xAHgj7
Smoker: amzn.to/2lTdCNf
Wood Pellets: amzn.to/2mMOR9O
Weber Grill: amzn.to/2mXaIbp
Slow N Sear: amzn.to/2uNwd6p
Heat Resistant Glove: amzn.to/2EZGPnk
Otto Grill: www.ottowildeg...
* 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
Cheap Suction Sealer: amzn.to/2mtj1Oi
Suction Bags: amzn.to/2mXfSUO
Bag Holder: amzn.to/2vjBYp5
Mini Weight: amzn.to/2nF3Q2Q
Grate Inside Container: amzn.to/2pKCxIS (mine is 10x15)
Steak Rack System: amzn.to/2qu0eAK (Choose the right size for you)
**************************************************
* The link below has EVERYTHING I USE *
www.amazon.com...
**************************************************
* VIDEO EQUIPMENT *
Main Camera: amzn.to/2imsWSi
2nd Camera: amzn.to/2iqkxxb
Slow Motion Camera: amzn.to/2jTt8J8
Drone: amzn.to/2jSbK7G
Pocket Drone: amzn.to/2Aw0NQZ
Gimbal: amzn.to/2ilc3HU
Main Lens: amzn.to/2AzKumn
Zoom Lens: amzn.to/2BMF7k8
Large Travel Camera: amzn.to/2ntMidD
Microphone: amzn.to/2jVU3UC
Slider: amzn.to/2imtPdA
Tripod & Fluid Head: amzn.to/2mXhkGs
Voice Over Mic: amzn.to/2n69j1h
Acoustic Isolation: amzn.to/2mMWaxV
* 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.

[@Farhan-hp8kr]

Respect to Guga for dedicating his life to make $1 steaks better

[@juanziegler1471]

definitely enjoy this type of challenge more than a great cut of meat , Guess that's a working family problem .

[@Ca55per]

I'm still waiting for him to succeed at this...

[@victorhart6015]

Still can't find steaks for a dollar, must be only a thing for folks who have a butcher in the family.

[@juanziegler1471]

@@Ca55per try the pineapple video , worked best for me

[@Jesse-ly2vn]

Dollar tree is $1.25 how is this possible??😂😂😂😂😂

[@Kevinr14]

I'm convinced guga has a collection of soundbites with him saying every ingredient imaginable and the editors just piece them together as needed.

[@BWAAAAAwful]

Guga has actually been dead for 3 years, they just micheal jackson/tupac his videos

[@zZSandManZzdis]

Ive been thinking this for months. I binged his videos a while back. And I noticed how consistent he was with saying each ingredient. over like 12-15 videos. The easiest one to really notice it on for me was Onion.

[@tffbwd1]

@@zZSandManZzdis freshly ground black pepper

[@zZSandManZzdis]

@@tffbwd1 That too. Idk how I missed that one

[@Random_person98]

@@zZSandManZzdis garlic powder is ALWAYS a finisher line

[@fredsmith5782]

Velveting usually works better with thin cuts of meat which is what is done at Chinese restaurants in general. If this was half the thickness of a regular steak you’ll definitely feel the tenderness more

[@matthewlawton9241]

If it was half the thickness it would be impossible to grill correctly. There's no such thing as a good grilled steak under 1 inch.

[@brandonbp122]

I like it when KZbinrs think that everyone has a meat grinder in their kitchen.

[@grinssogray9510]

i thought for tenderizing the thin cut "flesh" there has to be baking powder present in the marinade?

[@fredsmith5782]

I was thinking more on the lines of a HK cafes or those Asian western restaurants where they use a sizzling hot cast iron plate. They don’t generally “grill” anything at most of these restaurants.

[@Partyweeb]

@@brandonbp122 he was just not wasting meat he knows that most people dont have meat grinders in their kitchen 😭😭😭

[@Hortonscakes]

Angel knows what was up from the start. Leo is learning! I miss Maumau! 💯💯💯

[@FormaldehydeSon]

where'd he go?

[@alexoonv1548]

@@FormaldehydeSon passed away 😢

[@tankerd1847]

@@alexoonv1548 For real? That's sad, RIP.

[@Andreas-yy8uk]

@@alexoonv1548 Noooo. RIP Maumau

[@FormaldehydeSon]

@@alexoonv1548 damn RIP

[@k4pust467]

guga can you make a tier list with all your food experiments? i know its not typical for you but i think it would be fun and im curious what do you think about these and what steaks are even worth making, love you and your content

[@WindowsDrawer]

Masz dobry angielski pozdro

[@k4pust467]

@@WindowsDrawer dzięki mordzia

[@adambarron4015]

I'd love to see the combination if Guga's 2 favorite experiments, eye round and dry aging, well technically dry curing. Bresoala is a seasoned dry cured beef Italian whole meat product. Generally using cheap cuts like eye round, bresoala is mechanically tenderized (pummeled and tumbled), seasoned with salt, herbs, and preservative, and then dried and sliced. Umai has a bag built for bresoala along with recipes.

[@glitchyrhythm6749]

How the heck is Guga always finding one dollar steaks? Lol

[@Nick-00001]

He isn’t. It’s just for baiting clicks.

[@01gtbdaily30]

Buy a roast and cut it into steaks divided by the dollar amount you spent.

[@lucashoward1730]

@Nick Not really, it's super cheap. So after cutting them they're basically a dollar

[@redeye1016]

He literally showed you in the video. Buy a larger cut and butcher it down into rounds yourself

[@MzClementine]

@glitchyrhythm6749 that isn't an excessive roast. If You truly want to better savings. It's better to buy from a butcher. And, sadly since the shutdown they're making us buy the whole cow. Get with family members and buy. You'll be grateful you did. Support your local farmers they need you. Severely. You want better cost go to the farm..

[@icewolf9002]

Good day Guga I was a butcher for 17 Yrs and in Canada,Quebec we use Eye round this way we put it in the freezer, when almost frozen we slice it very fine 3 to 5 mm in a slicer and either flash fry it in a pan with buter, salt and pepper or do fondue in a nice beaf broth with it the tast is still there but it is very nice not to have to chew on it thinner is the key wit this piece of meet . For the fondue you can use either oignion soupe or beef broth or other and also you can roll cheese inside the fine slice of meet. Have a good day

[@dbeevr]

Alright Guga, a question! One thing I noticed with you cutting eye round, is that you portion the steaks across to the grain instead of with the grain, resulting in that the final bite is cut with the grain. In your last picanha video on SVE you explain that you portion the picanha steaks with the grain, so that the final slice and bite is across the grain. What I'm curious about is: if you apply that picanha portioning method to eye round, might that make the final bite more enjoyable? Been following your channels since the very first beginning and really love it. Keep up the good work! :-)

[@P0pcornmaschine]

I was thinking the same for years now... Maybe Guga goes it on Picanha only because of tradition, i dont know. but your point makes sense to me

[@theodorethompson9032]

always cut against the grain just like when you make jerky...

[@rafaelborbacs]

I think you are right. Cutting an eye round first with the grain will result in weird steaks but makes sense to make it more tender.

[@vip3r298]

Picanha has a horizontal grain so final cutting direction makes a difference in how the grain is distributed in the slice that you bite. Eye round and most other steaks have a vertical grain which makes it so that no matter what direction you cut it on the final slice, unless you cut your steaks horizontally for some reason, the grain will always be running from the top of the crust to the bottom of the crust meaning the final slice has no impact on the texture

[@mmali1989]

You want to get the fat cap with cuts of picanha, hence with the grain first so the final bite is against the grain so it includes the fat cap too. With other cuts, go against the grain because there's no rule on which way to eat so either way you cut the final bite, the fibres will be short.

[@kkpetreedfest]

Most Chinese steak preparations with velveting are pounded thinner to increase tenderness. Adding a little baking soda also helps

[@trym2121]

Baking soda gives a bit funny taste. I'd rather not

[@obskurium5488]

@@trym2121 Then you're using too much baking soda

[@yes5623]

The year is 2030, Guga has found the way to make eye rounds the best cut of meat. Ribeyes are now 50 cents! Eye rounds $100 per pound!

[@boarbot7829]

Would never happen because the ultimate goal of this is just to make eye round like a ribeye.

[@C_Poumpouris]

1:55 Guga: "if you don't like this you are not human" this is my favorite quote from now on

[@maxdejong4203]

Guga I believe that you have found the answer to the eye round steak tenderizing problem. that velveting method is definitely the way to go. I haven't tried it my self but I do believe that you have found the right tenderizing method. all it needs right now is improvement, and that's what you need, try multiple things with this method till it's perfect.

[@TheMillennialGardener]

I really enjoy these eye round experiments, because they’re a lot of fun to watch. However, a whole eye round is $5-6/lb, and once you trim it up, each steak costs you about $4 for an 8oz portion. It’s very easy to find sirloin and NY strip pre-cut at $8/lb, which winds up being the same price, so I don’t see how you’d save money eating eye round. I just filled my freezer with 8oz sirloin steaks I paid $4.50 each for, and an eye round won’t ever beat that no matter what you do to it.

[@ericvulgate]

He's said before he has good meat contacts.

[@TheMillennialGardener]

@@ericvulgate for quality, yes, but at a higher cost. This is a grocery store eye round as he said in the video, so it was likely $5-6/lb.

[@TestingPublicSchoolWater]

I can get it at Sams for $3.69 pp.

[@oldshovelhead]

Good effort Guga. I've been trying to get a handle on this cut also, for at least a decade. The best way to describe this cut, for me at least, is this: consider a 1' section of 2x4 lumber - very strong piece of wood, but if you cut it perpendicular to the grain very thin you get what is called "endgrain" which is not strong and in fact can be easily broken apart by hand. Applying that concept to this cut of beef, I do the following; slice thinly lengthwise with the grain, and then cut those long thin "plank" pieces AGAINST the grain into strips (now endgrain). I will then marinade those pieces in a variety of ways. My favorite is using my bloody mary mix less the alcohol, for several hours, then simmer them slowly with onion, garlic and some aromatics, in beef stock adding more stock as needed because some will get absorbed by the beef and some will reduce. I do this process for about an hour or until the beef is fall apart tender. This method makes a nice flavorful beef for taco/burrito. Although this isn't a solution for making a steak out of the cut, it does provide some satisfaction in using what "appears" to be a great cut of beef, but is really a fugazi.

[@matteopiovani9709]

I was going to comment this, then i saw yours, and u said it perfectly, why cutting against the grain at first with an eye round if we don’t even with picanhas or skirt steaks

[@gatorb8]

I always end up making the side dishes so I'm glad you go into detail with them. Thank you!

[@ArthurSperotto]

I gotta say GREAT job on the "tasting section" production and post! That shot looks amazing, super good colors! I know it takes some work to do that. É nóis Gugão, grande abs!

[@fisher7107]

There is a product for helping dogs with digestive issues process their food. It’s called optagest and is just a powder mix of digestive enzymes and pre biotics. It has almost no flavor on its own and sticks to everything. It would be interesting to see what something like that would do to meat.

[@virplexer1428]

Guga, you definitely need to start mixing ideas together to see how it works! Multiple methods at once. Might be a bad idea but, we'll never know how it turns out if we don't try!

[@NoMoreBenny]

Gotta love leo…bro loves those side dishes🤣🤣🙌

[@reactedboss99]

I love that you try and make all kinds of meat the best chance at being good regardless of price. You just try and make it the best it can be and I'm so entertained by it.

[@brandonmikes385]

I have been watching your videos for a VERY long time now, and the inflection you have at the end of your sentences is still hilarious

[@willcool713]

I think you might be able to ratchet up the velveting tenderness just a bit more by adding some baking soda to the marinade. I know you've done that before, but in combination with the velveting marinade the baking soda taste would not come through as easily. For two steaks like you did, I might add a half teaspoon of baking soda to start, and adjust my recipe after tasting the finished steak. Btw, I've asked before, but I'd really like to see a dry age experiment with fresh mushrooms, maybe using different sorts. I've seen dry mushroom powder dry aging, but fresh mushrooms, with spores, might yield very different results, especially with, say, oyster mushrooms, or morels (very common here).

[@RajelAran]

yeah just a bit of baking soda with the egg/cornstarch velvet is *chef's kiss*

[@Frankuhji]

for the side dish, a mixture of oil and water can get you almost the same effect as shallow frying. Put a lid on when you cook, so the filling is steamed, and when the water is gone you'll have golden brown crusts, then you flip for the other side to golden as well. Wayy less oil.

[@annieworroll4373]

My typical eye round solution is braising. It's a very different experience than steak, it's more of a steak shaped pot roast, but it does tenderize it enough and with all the veggies and stuff braising along with it it turns out quite tasty.

[@DustyKid75]

that is what you're supposed to do with that cut, braise or stew....cook it for hours it will be tender

[@rafaelborbacs]

This is the common use of it, not guga's point though

[@mrbread7219]

Hey Guga, I use your Videos to Fall asleep, I mean no Insult, I Love Cooking and your Videos are so Relaxing, there is no Yelling and no Screaming, just Cooking.

[@subzarbi9684]

seeing guga cooking steaks on sunday already makes the day better!!

[@ronaldosiuu1017]

Love your videos guga

[@Dkvizu]

Gugas never-ending quest to convert eye round to filet mignon is infinitely more important than the quest to turn plants to meat.

[@ChrisLee-ov2sn]

You should prank those guys! Feed them Filet and tell them you cracked the secret of making eye round tender. LOL

[@ng-ht1vx]

Tender eye of round is easy. Wet brine (1 tbs of salt, 1 tbs of sugar per cup of water-spice to taste. One cup of brine per pound of meat) for 3 days per inch of thickness. When it's brined enough, put it in a dutch over with apple juice and pineapple juice, and cook in the oven at 200F for 12-24 hours. It'll still be stringy, but if you cut it cross grain no more than 1/4" thick, it's not noticeable.

[@DonCurrywurst]

I completly understand Leo´s statement, that you come for the steak, but you stay for the sidedishes...they look incredible.

[@peakmayfield1827]

That was from a while ago

[@aolmonkey]

My brother, your technique for the Chinese steak is good, but you also need to add a tablespoon or 1/2 of baking soda with a baking soda that is what helps it to break down the protein that is on the meat which will give you a tender rise. Your one dollar steak. Imagine the beef that you eat in the Chinese restaurant for your beef and broccoli why is it so tender? That’s the reason why. So take a little bit of cornstarch out and add a tablespoon of that baking soda in there to see the magic happen or to adjust it whatever you like with baking soda.

[@georgelee2989]

Guga, I've been cooking recipes for a couple years now and I finally decided to tackle something that I had yet to do, three days ago I marinated meat for the first time, I started marinating it late Wednesday evening and cooked it early Saturday morning, when my dad tried it by itself he said that the marinade had to much of one ingredient but after he tried it with what I actually cooked it for he loved it and went back for seconds and later on thirds it was gone in one day, now before hand I did research to make sure I was right about something I told him and I was, I cooked the meat in the marinade because I didn't want to feel like I was wasting ingredients, the meat was boneless beef riblets ( about 8 to be exact ) cut into fourths and then cut into chunks, the marinade itself was fresh chopped garlic and onion, avocado oil, balsamic vinegar, ranch dressing powder ( for the MSG ), curry powder, my own special seasoning blend, and one beef seasoning packet from a package of ramen all put into a butter bowl and let set for almost 72 hours, and my brother and dad loved it

[@cddy507]

It's all about how you slice the steak. Try cutting with the grain to make the steaks and against the grain when you slice each steak.

[@Hizuchan]

I think it would be much better if you use this Velveting method while cooking it Sous Vide! Oh man.. I think it's gonna taste great and tender like a fillet mignon. I hope you will try my idea and upload the video in Sous Vide Everything channel

[@Trumpetrat]

guga has masterd his format. just as you start getting tired of his voice he grills and brings in the boys.

[@kwagz3314]

Interesting experiment. Don’t think I would have thought of this. But it’s still something to try if it’s effective. Great video today, Guga. Hopefully Squid Ink Dry Age will be soon.

[@ashleytorres8979]

I love the way you make your videos I watch even the ads 😂😂

[@afea4747]

Can Guga do a video where he takes the $1 steaks and grind it up and compare it to a ribeye/tenderloin (non wagyu) to see the difference in texture and taste?

[@tubax926]

Ground wagyu 💀

[@LittlePlant888]

@@tubax926 he already did that in the wagyu burger video

[@necrotat2]

When I learned the velveting method it was supposed to be quickly dropped into hot oil, or boiling water for a minute or two to "seal" the outside, then it could be cooked however you desired. Just cooking it straight out of the velveting mixture doesn't have very much effect.

[@matthewlawton9241]

In fact, I'm pretty sure egg HINDERS the effect. Chemicals which break down protein are called protease. Thing is, eggs are a PROTEASE INHIBITOR, meaning they combat the eggects of protease chemicals! They are alkaline in nature, which is probably what is breaking down the meat, but this is a poor method to achieve that effect.

[@CoalCoalJames]

I've said it before but the best velveting mix I found is: 1 part egg to 1 part vegetable or seed oil and 1 part water and any flavors / seasonings you want, mix well and marinate for three days mixing a few times a day. Always works a treat on tough meats... I use it mostly for venison.

[@reubenc0039]

Seed oils 🤢🤢🤢🤮🤮🤮👎👎👎

[@Rose_xx2007]

Guga, if you find the time i want to see an eyeroumd cooked like a brisket. Theory is that it will make it more tender due to breaking down the fibres over time

[@ruftime]

Thanks guys! Counting on you to add the new YT tastevision button this year😎

[@badysparta]

I have never eaten beef steak in my life, but I have watched all Guga videos. 😅

[@tabebitokage1040]

What would be amusing is if, when Guga finally finds the answer, it turns out to be surprisingly simple and inexpensive making him question how it took him X amount of years to get there.

[@ghayoorfaridi3268]

I love how Guga speaks really fast during telling about the sponsors.

[@Ca55per]

You should really cut the eye round on a bias. You are getting a double whammy by cutting it 1 inch thick and not cutting it on a bias. The fibers run length wise across the eye round. By cutting it 1 inch thick, against the grain, you are ensuring that the fibers are 1 inch thick. If you cut the eye round thin, the fibers will be thin. If you cut it 1 inch thick, but then slice it at an angle, it will shorten the fibers... this will ensure you have less to chew. Edit: The best approach would probably be to cook it as a roast and then slice it into thin round slices.

[@daveklein2826]

Let us know when you post your expert video

[@Ca55per]

@@daveklein2826 Try it and find out. Why is Picanha cut "with the grain" before service? The answer is because when you slice the steak "against the grain", on your plate, it becomes tender because of the "length of the grain". This is the literal "same". If you cut long grains of tough meat, you can expect it to be "tough." When you cut the grains smaller, they are less tough based on the length of the grain. By cutting the steak at 1 inch, and not attempting to shorten the grain of the fiber, it's directly in opposition of the purpose. Believe it or not... there are 2 ways of "tenderizing" meat. One is to make the fiber more tender... and the other is to shorten the length of the fiber. In this case, by making a "thicker cut", you are literally creating a less tender cut. By cutting it thinner OR cutting the fiber at an angle, you can shorten the fiber and make it less "chewy".

[@rev0568]

You realize the entire point of this experiment is to treat it like a regular steak right? Like, that's been the point of ALL of these eye round experiments. He's even said multiple times that, normally, the best way to cook these is to roast them, but he's trying to find a way to make them both tender and delicious as just a regular steak.

[@Ca55per]

@@rev0568 You should always cut steak "against the grain". The only exception to this seems to be filet mignon, because it is already so tender. Watch one of his videos on pikanha. He cuts the steak with the grain, so that when you take a bite you cut against the grain. This rule applies to all steaks, and especially to tougher cuts. If your explanation is that he is treating this "like a regular steak", then he should be cutting it against the grain. If you are implying that he should treat this like wagyu or filet mignon, then I will concede this to you.

[@jorgweisflog4527]

Guga you should marinate very thin slices of eye round with a mix of 2 tbsp of Gochujang paste, 3 tbsp of soy sauce, 3 grinded garlic gloves, 1 thumb grinded ginger, 2 tbsp sugar, 3 tbsp of sesame oil for 24 hours...thats tendering the meat and gives a great taste!

[@jakehuffman4041]

Hey guga ever thought about doing a black garlic dry age ?

[@patricearchambeault8458]

He has already done that on the other channel.

[@MrBayoublue]

ok so for christmas we cooked a brisket, 2 rib roasts and a braided pork loin. we had one whole rib roast left over and wound up digging out an old slicer and making some unbelievable roast beef sandwiched. but i am super interested in smoking some eye rounds and then slicing to see if that makes an amazing sandwich as well

[@MrBayoublue]

also planning to this on some venison roasts too

[@thisisfranz7386]

There's one more method, from Chinese cooking, that could help make this significantly more tender - washing the meat. This is something Wang Gang does often to tenderize his tough cuts of meat and, having tried this myself, I can say that it works wonders. I think if you combone washing the steak with the velveting, you might finally acheive what you're after...

[@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. ;)

[@sophiaisabelle01]

Guga certainly never disappoints with his content. They're all so intriguing to watch.

[@JohnDiggle21]

amogus

[@shirokanzaki15]

what is this bot doing here??

[@dikkeottoundhaesslichenfriends]

Petition for Guga to cook an eye round like a brisket

[@verynubplayer7789]

I always wonder if the side dish actually overpowered the experiment dish.

[@trekkiejt3177]

Have you tried slicing the eye round lengthwise (like boards from a log) instead of widthwise for steaks? That way when you slice them to serve after cooking the fibers are cut very very short.

[@MP_Fishing_]

Enjoy the $1 steak experiments!💪🏻

[@AlexusMaximusDE]

I love the complete disrespect towards vegans and vegetarians "If you don't like this, you are not human". I also like how consistent everything in these videos is, never any new or dynamic, just the same few words said in a different order. The one-dimensional characters of Guga and his friends is also great, all this combined means that if Guga ever stops making videos, it will be easy to make new content with an AI.

[@PolePosition08]

As a former Chinese child labor chef at my parent's Chinese restaurant...velveting needs to be done with baking soda, not corn starch. That's what will make tough cuts of meat very tender and it only takes about 30 minutes (more time might be needed for steaks, but 24 hours is overkill). Corn starch is used when you deep fry meat prior to stir frying it (restaurant hack) to form a slight crust around the meat to seal in the juices so that the meat retains moisture as you stir fry. It doesn't actually tenderize by itself. However, you can still add corn starch to your velveting liquid, but baking soda is absolutely a must for it to work.

[@roberttucker1527]

Child labor chef lol

[@stonefly69]

My take: Quesadilla Guga side dish Ingredients Filling • 80/20 ground beef • Diced shallots • Diced parsley • Diced roasted red bell peppers • One egg • Garlic paste (or finely diced) • Salt and pepper to taste Tacos • Flour tortillas Dipping sauce • Sour cream • Garlic paste • Horse radish • Sriracha • Ground pepper • Salt Directions Mix all ingredients for sauce and set aside Combine all filling ingredients and mix well Fill half of a flour tortilla and fold over, not too thick (about 1/2 inch thick) Fry on low heat. It should take 8-10 minutes and it should just sizzle Serve with sauce on the side

[@SmokinRadFood]

Run it through a tenderizer, batter it, and cover it in gravy...PERFECT!

[@Serahpin]

Watching people say they wouldn't even eat a steak because it's not the best cut, when I've been so poor I could only afford bargain brand hot dogs really pisses me off. You're getting steak, be happy. I would drown both of you in a shallow puddle to have Guga cook for me as often as he cooks for you.

[@ammacrazy]

The side dish is a traditional Egyptian food, it is called Hawawshi, but it is made using Egyptian bread

[@justsomedude8324]

Try steaming the cheap steak. All those chewy bits turn very soft and it's delicious.

[@AlphaProto]

He did it! Congratulations on making $1 easier to eat.This method should save people a lot of money on steak.

[@Calvinbeckham2003]

Maybe next time,i recommend guga to try cut it in thin strip and stir fry it with salt, MSG and spices after the marinade. thats how we make beef stir fry with vegetable

[@Frankuhji]

The velveting method is for beef slices in stir fry dishes only, if you did it on the beef slices, they will be so tendor, slippery and melty in your mouth.

[@Codbeast101]

Use a tenderizer and then put a marinate on it, it should break down the fibers faster thus allowing it to tenderize quickly

[@Eeeeeee-errrrrr]

I love your videos ! They’ve motivated me to love food in a whole different way

[@richmac1414]

Why your side dishes look better then the main coursesssss 🤤🤤🤤 always leave me drooling. You should open a restaurant in all honesty.

[@BlackButterFlyTongue]

Soak in baking soda water for 15 minutes, rinse, pat dry, then season and cook...tender, juicy and delicious.

[@dylan-nguyen]

funny, here in the SF bay area I can basically find tri tip for $1 (if cut into same size steaks) $3/lb at the major grocery stores

[@Movie_Games]

if there was a good way to make eye round edible, it would be expensive just like they did with Skirt, Hangar, and Flat Iron steak. We used to cook all those cuts in the 90's for cheap. Now a skirt steak is a once in a year thing. So sad.

[@evil1by1]

Not just that but necks, tail, tongue also is outrageous and I firmly believe its working as intended by our environmental worshipping overlords. We get bugs they get wagyu

[@phoebee2326.]

ive commented this on quite a few videos but i'm hoping the repetition means youll see it 😂 i think you should try cutting the eye round into steaks with the grain, so that your final cuts are against it- like flank steaks or picanha.

[@DamOneMan]

Nice new cooking song this one's a keeper

[@riyaadhsalie7160]

Guga theres a machine call the minute marinater this product is guaranteed to marinate any meat right through and there a tenderize attachment you can slide in. Lok it up and try it and see if that works. Would make a great episode to watch.

[@Andrew-bq8gn]

+1 for not using PUFAs like mayonnaise or cooking oil to make this dish! I'd love to make this tortillas with some cheese and cooked in wagyu fst

[@DakinRinone]

I love how guga stares off to the right whenever he's tasting something

[@beanshady]

I really like this "as the steaks are cooking" tune a lot! 🎶🙂🎵

[@Necroes]

Personally, I've always felt the best use for eye round is to make lean ground beef. That strong, beefy flavor is great for thicker burgers that you're going to slather in sauce anyway. That, and things like tacos and other minced beef dishes.

[@YourHomieJC]

I'd like you to try cooking this cut with the high frequency vibration cleaner bath thing and see if that gets this cut tender enough to properly enjoy without messing up the flavor

[@DMSProduktions]

HAD you also sous vided in the marinade, I'd say you would have gotten it a lot MORE tender!

[@WhathehadasSole]

Guga sounds like a James Bond villain. "Hello Mr. Bond, welcome....to my kitchen, where a SPECIAL meal has been made for you."

[@ikoyDaPnoy]

COMBINE ALL THE TECHNIQUES YOU LEARNED THAT WORKED FOR EYE ROUND. 1) Baking Soda for 30 mins (wash off completely) 2) Velveting 3) MSG

[@DrPoorsight]

Not at all directed toward Gaga, but does anyone else get slightly annoyed that everything anyone cooks on KZbin is just the best thing ever? Would it kill you to just be honest and say “ yeah it’s not bad” or “it’s pretty good, I’d make that again.”

[@TheDeathmail]

Guga, I'm wondering... but after doing an experiment... did you try to cook the steak low and slow??? You could add the crust later.... that way, even if it's well done, it can still be tender... and that could make a huge difference.

[@christopherroser1849]

Hi guga I hope you and your family have a great new year.Sometimes I wish I could smell your food.

[@michealslocum5411]

you should take the eye-round and slightly freeze it then use a meat slicer and make thin slices and marinade them to make the best jerky

[@jamiemason2069]

Guga I made the most tender eye round steak it was so tender that it just melted in your mouth I used a reverse sear but instead of cooking the steak in the oven I slow cooked it in a crockpot with beef broth.

[@danhostetler1423]

I always feel that cutting the steaks from a 45 degree angle so the fibers are at a 45 degree angle would help so much when trying to get a more tender bite from eye-round. If you did pineapple, velveting or a marinade on a 45 degree cut steak the cross sections when you slice down from an opposing 45 degree angle would have much smaller fibers so it would be a much lower effort to chew. Granted it's going to have a lot of waste chunks as you're not going to want to eat the longer fibers of the second angle, but you could grind up the trimming from the loin you cut from to limit waste before the cooking and dice up the cooked leftover in small teeny tiny bits for a taco filling. But essentially you cut the steaks like ( / / / / ) and they come out like \. \. so your final cut goes against the grain like \. /\ but because of the 2 45 degree angles you're cutting across the grain giving you short slice width fibers that should break up and be easier to chew.

[@3vil3lvis]

Next time, try velveting, season with salt and pepper, ultrasonic suse vide, then pan sear with wagu tallow and butter.

[@jiglesias93]

Guga I would love a video about grill maintenance and cleaning!

[@ClockManOffical]

Hey guga! I would really like to see you try combining the velveting and pineapple methods. Since In the pineapple video the steak was tender but had very little crust but the velveting gives a much better crust.

[@mikesavoie1205]

Hey guga I am a poor guy so I can't do the expensive cuts the one thing I do is I cut the meat before to marinade in order to penetrate the meat more then I grill the strips quickly cook as they are thin. Can you try that I think you will be quite surprised. Rice wine or pineapple juice is what I use to tenderize the meat. My best results are on flank steak cut then marinade almost tender as a filet hope you can tried it

[@Yonada]

Guga do this marinade, then repack it and sous vide for a few hours. Maybe that improves the tenderness even more.

[@MrBigsmallguy]

I miss seeing you guys use plastic knives and forks. I feel thats the best way to show how tender a steak is. If a plastic knife can cut it easily its super tender

[@AndersonsSmokeShow]

I'd been planning on trying the velveting method myself. Have to give it a try now!

[@sylence2012]

YOU SHOULD DRY AGE A STEAK IN “GUAVA PASTE” I bet it would be amazing

[@gerry135]

Velveting varies from different places. Another technique is baking soda! (sodium bicarbonate) please try it and lets see!

[@kyletangen9446]

To be fair, you're a professional chef, so it shouldn't be too much of a problem. As far as making a steak taste better, novice cooks can make anything taste better with seasoning.