Pro Chef Reacts.. To Guga vs Nick FOOD BATTLE!

Who is going to win this Food Battle? Guga the Meat Expert or Nick the Masterchef Finalist? Let's see and let me know who you think is going to win in the comments below! :)
My Cooking Course: james-makinson...
‪@GugaFoods‬ video: • Guga vs Nick DiGiovann...
🙏 HELP SUPPORT MY CHANNEL
👉 Single Donations: paypal.me/chef...
👉KZbin Memberships: / @chefjamesmakinson
👉Become a Patreon: / chefjamesmakinson
📱FOLLOW US ON:📱
▶ Facebook: / explorebcn
▶ Instagram: / chef_jamesmakinson
▶ Twitter: / explorebcn
🛒MY KITCHEN EQUIPMENT:🛒
KNIVES
▶WÜSTHOF Knife Set: amzn.to/3IS94TD
▶Paring Knives: (can never have too many!) amzn.to/2S5y6Ia
▶MIYABI 5000 MCD SANTOKU: amzn.to/499sbmM
▶MASAMOTO KS 240mm Gyuto: amzn.to/3VAPyCq
STONES
▶Shapton Whetstones 1k 5k 12k: amzn.to/3VCFSYf
▶KING Whetstone Set 1000/6000 Grit: amzn.to/3VBAa99
POT AND PANS
▶STAUB Cast Iron 5-qt Cocotte: amzn.to/4ah0KJ1
▶STAUB Braiser 28cm: amzn.to/3vmso8r
▶T-fal Nonstick Pan set: amzn.to/4cxs0Vc
▶HexClad Hybrid Wok 12-Inch: amzn.to/3TRRaqa
▶HexClad Frying Pan 12-Inch: amzn.to/4cxS8PQ
▶Paella Pan!: amzn.to/2UQWT3s
OTHERS
▶Le Repertoire De La Cuisine in English: amzn.to/44fh7Tv
▶BlackBoard Plate: (Pizarra): amzn.to/3dAi3JS
▶John Boos Maple Cutting Board: amzn.to/4cyMnkU
▶Pepper mil: amzn.to/3JKpSMb
▶Microplane Fine Grater: amzn.to/3FQOwcN
▶Flim for wrapping food: amzn.to/42ztQjv
🎥CAMERA EQUIPMENT 🎥
CAMERAS
▶GH5 Panasonic: amzn.to/3IU4g03
▶Sony Alpha 6700: amzn.to/3PHcg8m
▶Sony NPFZ100 Z Rechargeable Battery: amzn.to/3PHy9Ep
LENS
▶Sigma 18-50mm F2.8: amzn.to/3PFiSE4
▶Sigma 16mm F1.4: amzn.to/43AjzEA
▶PolarPro 67mm Peter McKinnon Variable ND Filter: amzn.to/3PESPgo
▶Gobe 67mm UV Lens Filter: amzn.to/3TSfkkv
▶Gobe 55mm UV Lens Filter: amzn.to/3TSrqKs
MICROPHONES
▶RODE Wireless PRO Microphone System: amzn.to/3xewNdZ
▶Rode Pro+ Shotgun Mic: amzn.to/3xf94ug
OTHER
▶NEEWER Camera Tripod Monopod: amzn.to/3xf9b9a
▶Elgato Key Light 2800 lumens: amzn.to/4ac2svi
▶SanDisk 128GB SD Card: amzn.to/3TzrPAc
---------------------------------------------------------------------------
DISCLAIMER: This description contains affiliate links, which means that if you click on a product link, I will receive a small commission. This helps to support my channel and allows us to continue making awesome videos like this. Thank you for your support!

[@ChefJamesMakinson]

I hope you guys will enjoy this video! Don't forget to SUBSCRIBE! :)

[@joshuatempleton9556]

if time is not a factor i would put it in a slow cooker with spices and some aromatics and let it cook for 8 hrs, or i would cube it brown it and add it to a stew to slow simmer. quick method i would slice it very thinly on the bias and quick fry in a pan with some onions,peppers and make poor man fajitas.

[@Kurumii_nc]

done :)

[@alandun27]

OK James! Mr Perrings? Worshester? !! There is no g in Perrins . . . and it's pronounced Woostersheer (short oo like look, and sheer as in stockings - it would be closer to say the pronunciation in ordinary usage is Woostersha') although people in the UK generally just call it Wooster sauce. Worcester (Wooster) is the main city in Worcestershire, a county in the West Midlands. Now try Cholmondeley, Beauchamp and Featherstonhaugh!!! 🧐

[@sayianstakepain]

i was wondering how sharp your knifes is, on how high of a grit on whetstones do you sharpen them on up to 5-8k with leather stropping on 15° or 20° ? i usually sharpen for 22° for having the longest lasting edge :) would love to see a chef use a knife sharpned on grit 10k mirror polish with stropping :)

[@ChefJamesMakinson]

@@sayianstakepain with my German knives I can't get them quite as sharp as the Japanese ones I only have up to 6,000 gritstone right now

[@celestef9727]

Guga's crew are brutally honest. He encourages it.

[@ChefJamesMakinson]

good to hear!

[@buraydaw1]

Yes I watch alot of his video, his crew is very honest with him

[@partyjerk]

They always vote for him in these challanges, except one of them here...

[@Susarou]

James.... as a german I have to say, it makes me really happy how you pronounce Schnitzel. 😢😊🤣 Most of the english speaking people can't pronounce it right. 😁

[@ChefJamesMakinson]

Really?? I'm glad to hear that! 😉 haha I know some German but some words are not easy to pronounce! haha 😂

[@BalleChorlin]

Schnitzel is soo much better with veal. Tried it in Berlin some years ago.

[@marlonreichertz5853]

ICH WUSSTE DASS ES JEMAND SAGEN WIRD hahahahah

[@cptmaddox7270]

@@marlonreichertz5853 ich auch :D war auch begeistert

[@MASTER_JERRY7]

No one cares

[@mareneaufrance5096]

Yes, we need collabs! Guga seems like such a nice, fun guy. Since it was a competition, a doubt if any jobs would be on the line, but there probably will be more challenges to be made. I hope Chef James can have a video with Guga sometime.

[@ChefJamesMakinson]

I would love to! :)

[@giraffesinc.2193]

Guga seems like a genuinely nice man (as does Chef James), so that is a wonderful idea!!!!

[@belalabusultan5911]

Guga might try to make Salt Bae look like his greatest foe, but his real nemisis is the eyeround :P

[@wyverngolem]

Country gravy is like a cheat code. Not surprising that it wins again. It's specifically designed to make even the blandest and driest of biscuits taste amazing, so if it can salvage those it can basically salvage anything.

[@gaelencarter4804]

I appreciate that you called out 'looks good vs tastes good'. As a rabid food youtube content consumer, I often wonder how good the dishes being made actually taste. I know that, as an amateur home cook I can make things that look unreal and taste a solid 5/10 lol

[@Awsomesism1994]

Right lol some times my dish that doesn't look good, tastes amazing but the great looking dishes are just ok tasting.

[@Maplecook]

I have that problem in my private life. I have quite a list of things I've made that taste great, but I would never put into a video, because they look like a**. lol

[@ChefJamesMakinson]

thank you!

[@AndyWardinho]

Or the reverse.. I can't make it look as fancy as KZbinrs but I'm pretty sure I nailed the cooking/taste

[@hazyhalfmoon]

SortedFood does videos trying TikTok food trends and most of them are not good food, they just look good for low IQ TikTok zoomers

[@aspao555]

Guga's reaction to Nick telling him he's going to use salt bae's technique had me in tears🤣 Your commentary was great here, chef!

[@ChefJamesMakinson]

🤣

[@benjaminbouyant2675]

Guga is one of my favorite foodtubers, he's nice, generous and he definitely loves what he's doing. Though I can't really replicate what he does, I appreciate everything he does.

[@ChefJamesMakinson]

I can see that!

[@HyperHorse]

I'm sorry but I can't agree. Most of his videos are just done for shock value and he does ridiculous things with food because that's the only way he can be original. I used to watch his stuff but then I just found his videos quite ridiculous. I won't be watching this reaction video. So who is going to make a quiche Lorraine Cassoulet Carbonara z Turducken?!

[@TheTenCentStory]

@@HyperHorse I found your comment rediculous.

[@Every_Day_islike_Sunday]

@@HyperHorse well, if you think about it, Guga only does meat. So if you have a single-subject channel, you have to come up with creative ideas to keep your viewers interested. And he has a great personality too. I don't think he's going for shock value at all.

[@sethgaston845]

​@@HyperHorse a huge amount of what he does is viewer-suggested.

[@LeelandCopeland]

When it comes to tough steak, there is a Chinese dish my wife likes to make 小椒牛肉 - I call it chewy beef with long pepper. The intended mouth feel is actually easier to achieve with tough steak than trying to get a regular steak to firm up.

[@ChefJamesMakinson]

Very interesting!

[@lmpeters]

Since you mentioned garum, you may want to keep an eye on "Tasting History with Max Miller", as he is working on a video where he makes traditional Roman garum from scratch.

[@Every_Day_islike_Sunday]

Max is great!

[@ChefJamesMakinson]

I have seen him, he does a fantastic job!

[@emilton3643]

One tip about pineapple juice, when using it as a tenderizer, make sure juice in not pasteurized as the high temp alters the enzyme structure from breaking the protein. Also why you only use pasteurized pineapple juice in gelatin when flavoring while still allowing gelatin to set.

[@foxsicle]

Good to know...! =D

[@tildessmoo]

For this cheap round, I'd probably make stroganoff. It's not quite enough of a braise to tenderize, but cut the cubes small across the grain, and you at least won't have to deal with long chewy muscle fibers. As for Nick and Guga, I think Guga thought about how to tenderize his meat a bit better. Nick did right cutting it thin, but he cut with the grain to get his long spaghetti strands, which means the cutting didn't actually help much. Then he used canned pineapple juice, when the heat from the canning process will deactivate the bromelain, so that didn't actually tenderize the meat any more than any acid would; vinegar or lemon juice would do just as well. The acid is probably what caused the color change he noticed as well, just like in ceviche. Guga, on the other hand, went to a lot of trouble to break down the fibers and soaked his steak in buttermilk, which does tenderize meat straight from the bottle. In fact, the pounding and cutting he did is part of the standard chicken-fried steak recipe, as what makes it different from a normal schnitzel is actually that you're _supposed_ to use a cheap tough cut of meat and use the process to tenderize it.

[@ChefJamesMakinson]

Stroganoff could be a good chose for this!

[@Every_Day_islike_Sunday]

Ooh lots of good info here, thanks!

[@danhill6333]

I'm sure chicken fried steak has a more substantial "batter". I think the gravy needed I bit more seasoning as well.

[@ChefJamesMakinson]

😂

[@rauleli]

I use tough meats only in stews or braised, or mix it grounded for burgers sometimes. I've seen this video before and gave me some ideas. Yes, we use pineapple juice to tenderize some tough cuts for "carne asada", and it does not leave the sweet taste. BTW, Worcestershire sauce in México we called "british sauce" (salsa inglesa), to avoid the tongue twists pronunciation, lol! Thanks for the review! Saludos!

[@thejunglekitchen]

Haha. I live in Costa Rica and they call it Salsa Inglesa here too. They also call soy sauce Salsa China.

[@ChefJamesMakinson]

Interesting! Gracias!

[@ChefJamesMakinson]

😂

[@rauleli]

@@ChefJamesMakinson how it is Worcestershire sauce called in Spain?

[@ChefJamesMakinson]

@@rauleli people don't really use it here

[@Butanozl]

there's a Chinese method to tenderize the beef called velveting. could've come in handy for Nick in this challenge! velveting the beef is what you'd usually have in chinese stir fried beef!

[@darianroscoe1017]

I would think the buttermilk would wash the initial salt application off of the meat. As much as I like fancy food, I grew up on chicken fried steak, so I'd go with that. Well made it's excellent. Only if it's well made. Guga said the meat was deep fried, but it was not submerged in the fat as, in my opinion, those steaks should have been. This makes all the difference for even color and texture. Also, I would have let them sit in the flour for a bit, turning them every once in a while. Meat spaghetti...no. Not visually appealing to me, needs pasta or potatoes (gnocci?) or something else to raise it up.

[@israelquezada9936]

Life in México is a lot less hectic or rushed than in the US, so we have a lot more time. So we have many ways of preparing meat that is not tender that take hours, in some recepies takes one or two days. But one of the things we do is cover the meat with papaya, leave it in the fridge overnight and that tenderizes it. Soaking the meat in milk or yoghurt is another method we use to tenderize it, like they did in this video. Great video and review, James!

[@ChefJamesMakinson]

Gracias Israel! I know what you mean, life in London was very busy, here it is much more relaxed but still not as much as in el campo

[@israelquezada9936]

@@ChefJamesMakinson Yes, I live close to el campo, there are many farms around.

[@karmehed]

Joshua Weissman and guga just did a collaboration aswell. Guga seems very keen to do collaborations with other creators so here is hoping you can collab.

[@Jack-tu5zf]

I haven't been to a Salt Bae restaurant but from what I have seen in videos you're paying for the "experiece." It's like an arcade, you also pay for the "experience" and end up paying like 10 times more for a prize than its actually worth. I remember as a kid I would walk into an arcade with like 20$ then walk out with a plastic slinky and a pencil at best.😂

[@ChefJamesMakinson]

I don't think it is worth going

[@Every_Day_islike_Sunday]

@@ChefJamesMakinson totally agree and that guy gives me the willies anyway. *shiver* 😁

[@roberto2345]

I don't think it's worth either also because in uk, his former staff is lawsuiting him for his awful behaviours furthermore the staff added that the meats they use in salt bae's restaurant is on the low quality side

[@tochychapin]

But it wasn't about the gravy though . . . It was about the meet! And I'm sure Nick's dish was better. 🥩🍝🍲😊😉🙂😎🌞🇩🇰🇩🇰🇩🇰🇩🇰🇩🇰

[@minime7375]

Nick’s dish looks like Klingon gagh😂 (Star Trek reference for non-nerds)

[@ChefJamesMakinson]

🤣

[@DeusExCanis]

I'd use it to make Texas Style chili (that's chili con carne, we don't use beans or ground beef). I also prefer to use fresh green chilis along with dried chilis. This way it gets stewed for many hours with plenty of fat and has so much flavor you don't notice the cheap cuts.

[@ChefJamesMakinson]

yum! 😋

[@6gradosproducciones]

I love that Guga takes the no BS route. Just deep fry it, lol.

[@ChefJamesMakinson]

🤣

[@kensimmons]

That's why it's called "chicken fried steak ": you dredge it in buttermilk and flour and fry it in a lot of fat, just like you do with what we always called "Southern Fried Chicken ".

[@valtoton2982]

I have to add that I personally cannot eat anything that doe smell good! The look vs taste is another debate but smell is a deal breaker for me!

[@beths4249]

That looks like a eye of round.. one of my least favorite cuts. Yet I’m old school. Like rib eye with fat. New generation is lean an flavorless an dry. Love how Guda even try to help that kind of cut. He is awesome! You nailed it with those options, but for me.. I avoid that cut. Lol. 6:46 6:49

[@suewardastrologer]

We call it Worcester (Wooster) sauce in the UK. Thank you for your videos, I enjoy them very much.

[@Pestsoutwest]

You need to wrap your meat with plastic wrap before you hit it with a tenderizer.

[@JTBassvocals]

Guga makes a lot of dishes that originate from Brazil and it'd be interesting to see what kind of foods you two will make given your knowledge.

[@Pestsoutwest]

Pineapples have microscopic needles in the fruit that peirce meat and flesh.

[@NikolaiProkoschenko]

What I don't quite get is Guga's gravy. From what was shown in the video, it's just a bechamel done with Wagyu fat instead of butter and virtually no seasoning. From my own experience, a bechamel needs a ton of pepper, garlic and salt (and nutmeg), which I just don't see in the video, either added directly or infused into that little spoon of wagyu fat through the botched breading. So the gravy should be pretty flavourless, but apparently everybody likes it. True, it might still elevate the dish when the base is as it is, but I don't quite believe it.

[@ChefJamesMakinson]

A bechamel does but the way they make it here in Spain is just with flour and butter. Not the way I make it nor the way it should be made classically.

[@_bats_]

In a Guga video I watched, he said that Wagyu fat was actually far more affordable than you might think - he said it was actually much cheaper than duck fat, which really surprised me.

[@HoshikoStarz]

Totally love it.

[@ChefJamesMakinson]

Thank you so much!!! :)

[@HoshikoStarz]

🫣🫣🫣

[@mojmirvajgel5956]

We made a beef "schnitzel" from a tough cut of meat. Cut about 1 cm thick, flatten it with button, salt, pepper. Mix same eggs, and get panko or breadcrums in a bowl. The meat goes in the panko first, then eggs and shortly fry it in a hot oil. Really short, just the egg have to be done. Then put the fried meat in a kind of baking dish, cover it in beef stock (or even water) and cover the dish. Cook it in 180 Celsius hot oven at least one hour. this is depending how tough was the meat. We eat it with rice, it's really delicious, the meat is very tender.

[@foxfer4965]

To be honest, I kind of think Nick's beef spaghetti is more like a stir fry than a noodle dish. 😆 There is this China Fuzhou specialty dish that turns meat into a paste to make dumpling skins to use to wrap wantons. In theory I wonder if that can be adapted to make noodles instead. The dish is called 肉燕.

[@justaguy105]

You just missed him going over to Europe. He actually spent time in Spain. He's got a fantastic set up in Florida though

[@ChefJamesMakinson]

he must not know about me yet

[@benjaminbouyant2675]

I walked into my kitchen yesterday, I found a chicken frying my rice, safe to say, I don't drop acid anymore.

[@Belnick6666]

the wagyu fat is pretty cheap, i think amazon sold a big can for around 20 usd last time I checked, but sold out now

[@ChefJamesMakinson]

That's not to bad!

[@yunzelong471]

Thinly slice (against the grains) and stir fry. This looks like rump meat, if you marinade/brine well it is a good cut for Chinese stir-fry. Consider using a bit of baking soda to tenderize the meat during marinade. There are many Chinese recipes that could potentially go well with this, probably consider a chow-fun with this cut and bean sprout & spring onions.

[@Redarmy1917]

I use eye of round for beef jerky. Favorite way to do it up is I let it marinade in A1 for about a day before cooking it. I don't put A1 on my steaks, but man, I don't know how any of the companies don't have that as a flavor for jerky. Soooo good.

[@Vyselink]

I worked in a meat dept. at a grocery store chain here in New England (Stop and Shop) for a decade. The only person who would regularly buy eye round steaks (which is what we called that cut they are using) told me he'd marinate it for days, like 4-5, cut it super thin, then pound it like Guga did and use it in a stir fry.

[@emmasurf8768]

my mom would buy it (we didn't have alot of $$) she'd either pound it, then make a tomato based liquid to cook it in the oven covered with other seasoning and lemons slices. IDK which step tenderized it the best but I didn't know that was a bad cut of meat till I grew up. Alternatively she would put in the old pressure cooker but set the jiggle to slow, so it took a bit longer to cook.

[@bronzewand]

How you pronounce it is more like "wooster" sauce or "wooster-sheer" sauce ❤

[@kernelpaniq]

Another fun video, thanks Chef.

[@ChefJamesMakinson]

you're welcome!

[@brahmpayton334]

Edit: Thank you Chef, as always you are wise, the Wagyu fat caught me off guard. Ok, when the Wagyu fat came out. NOT fair. I grew up cooking cheap ramen for my brother. The ingredients you get are. Cheap steak Vegetable oil Salt Old Pepper and paprika (If I was lucky some thyme) Juice concentrate Rice or Ramen. This is when I made poor man's Bulgogi. Tenderize thinly (very thinly) sliced meat in whatever I had (juice and salt). Sometimes it was just a fried egg. Wait, and flash fry. P.S. As an adult, I have the same can of Wagyu fat Guga is using, it's great.

[@ChefJamesMakinson]

you're welcome!

[@juneirarnab2006]

Why do I get the feeling that Chef James used his meat mallet for bashing someone's head in? 😂😂

[@ChefJamesMakinson]

haha no I haven't

[@markshen3280]

I would not want to taste any of their meats.

[@simonwood1260]

As I watch live, my money is on Nick's beef entrails (oops I mean "Baeby" spaghetti) . James I am so, so, so sorry but I cannot call fat, flour and milk "gravy". You know in Europe (especially the UK), gravy is thickened or reduced meat juices and has true flavour and does not look like wood glue. Guga wins the prize for "most expensive fat to cremate things in". I actually found Guga's video a bit of a waste of time (and saw it on his channel) as both chef's know that this meat needs slow and low and Salt Baby should never be mentioned in the company of professional chefs 🙂 Salt Baby is to food what boy bands are to music. But lovely reaction from you - especially on knife safety. More accidents happen in the kitchen than any other room of the house. People leave pan handles in knock-able positions or hanging over hot rings. Never leave a sharp knife in the sink - wash immediately, because it might not be your hands next in the sink. And if you can, draw a line on the kitchen floor and say "No one crosses this line unless invited 🙂"

[@ChefJamesMakinson]

Yeah, gravy is a bit different in the US than in the UK. I would have made a nice sauce with this but it is what it is. The one main thing I like about Guga is that he experiments whether its good or bad

[@simonwood1260]

@@ChefJamesMakinson He does experiment and sometimes finds an unusual, interesting combination. But (I can't remember if I said this on your channel or another before), I don't need to be impaled on the horns of a rhino before knowing it won't be enjoyable 🙂

[@666aron]

I don't know that pineapple juice brand, but where I live canned pineapple or juices don't contain enough bromelain to be useful in tenderizing. Either way, I would go for a mix of shredded onions and pineapple core. That mix worked so far for me.

[@crisshaya]

Joshua, Nigel, Guga, Nick, Brian and James all battle in a 3v3 cooking match. Now thats something i wanna see!

[@ChefJamesMakinson]

haha that would be awesome!

[@sauceless6666]

if you put a clothe in-between (potentially folded) the cutting board and counter it makes it way less likely to damage the countertop if you are tenderizing something. And imo the look good/taste good debate boils down to at home vs professionally to me at least, at home I'm perfectly fine with food that doesn't look good if it tastes good, but if I go to a restaurant I expect food to both taste good and look reasonably good.

[@irr3isont1Lt]

I don't drink alcohol at all. My first time making Steak Diane has hit me hard. Could not finish the dish myself. Eating it helped lol. But it messed up the rest of my day. Greetings from Germany

[@Pestsoutwest]

Garum is a staple in my kitchen. It's very salty and adds a great punch of umami. A few drops go a long way.

[@ChefJamesMakinson]

😉

[@Chamomileable]

Definitely worth checking out Guga's videos with Nate From The Internet. Nate's knowledge of science creates so many interesting experiments. Recently, they cooked meat by frying it in boiling sugar and it was super entertaining. Nick's meat would have been fantastic with some chopped bell peppers and onions. Sort of like a longer, pan-fried version of stir fried beef.

[@ChefJamesMakinson]

🤔

[@joah_]

Regarding the "wonder how much that cost" on the wagyu fat, I imagine he has a nice stock of it from when he smoked the entire cow for the 4M subs special :)

[@1112-j1e]

Thanks for posting this new video. Uncle Roger also posted his new video. :)

[@ChefJamesMakinson]

I will have to see it

[@1112-j1e]

I am learner and have interest in cooking. Your comments helps me with Little things. However I am a vegetarian 🤓

[@martinajunkers4315]

I love Guga's food, very simple and he's creative and not afraid to try and fail.

[@DewEasy]

In the few years I've spent as a line cook and now an aspiring food truck owner I personally believe both appearance and taste are equally important. Appearance/Plating helps improve someone's ability to gauge what they may be tasting and how much or even if they would try a dish at all. However, taste is always final verdict. You can always see the truth in someone's face when they comment on your cooking, because the taste buds never lie.

[@Grizzlox]

If I have to use this meat, I'd make Salisbury steak, and I'd flavor the hell out of it. Nothing beats a delicious brown gravy, which would be the star of the show.

[@ronaldyeater3322]

I know them, were just having fun being crazy, both want to win tho lol. Meat pasta🤣😂🤣😂, but I'd try it🤷. PS, wrong episode to criticize lol. Guga gets lot meat from his buyer, sponsors help them, forgot I'd make a burger but it's supposed to be creative to be most tender, I wouldn't crust for a tender contest🤷. WOR-CHESTER-SHIRE SAUCE

[@lukas_dox]

I'd have done the same as guga, tenderizing the meat making those cuts and then marinade in Oyster sauce with some rice vinegar and some starch. That makes the meat keep it's juice bc the cuts can make it a little dry if you don't add something that helps retain water. 👌🏼😃

[@Every_Day_islike_Sunday]

I prefer Guga's dish to Nick's. And i would completely ruin it because that's my talent - ruining meat! I do love my mallet, though. Great video, thanks Chef James! Looking forward to a Guga collab someday!

[@ChefJamesMakinson]

Thank you very much!

[@marklock6421]

Amazing video as always James… hope all is well with you

[@ChefJamesMakinson]

Thank you Mark!! I hope you are doing well!

[@GGysar]

I think the Schnitzel idea is good, Schnitzel always works. I mean, yeah, they call it chicken fried steak, but it is Schnitzel. It's kinda funny how much of American food is just rebranded European food, often made worse. Home fries = bad Bratkartoffeln, hashbrown = Rösti, Burger = Frikadellenbrötchen with extra toppings and worse bread, hotdog = bad Sausage in a roll and so on. I don't know why they do it, but Americans seem to have the need to reinvent everyhting just so they can call it American. To answer your question, I would have made Rouladen, a German dish, that nobdy who isn't German has ever heard of.

[@shorttimer874]

Yet to have seen the scene where the chicken actually fries the steak, have often wondered how it keeps from singeing it's feathers.

[@chiblast100x]

Considering they presented only meat and accoutrements on their final plates, seemed to have a 30 to 40 minute time limit (based on work accomplished), and are working with eye of round... I think a variation on Korean BBQ would be my choice were I competing here. Clean the meat, slice 1/8 inch cross grain, get marinating in a mix of soy, marin, pineapple juice, sesame oil, and brown sugar for 10 minutes. Quick sear the meat in cast iron, put aside to hold. Deglaze with the remaining marinade, add gochujang, reduce by half (maybe add a starch slurry depending on time). Return meat to sauce to warm and glaze. Finally plate carpaccio style with thin sliced scallion as garnish.

[@Harrier42861]

Hm. I'd probably stew it into a Texas/New Mexico chili. Right now my Sandia Mild and Big Jim plants are growing peppers almost faster than I can eat them (That's a lie, I can almost eat them straight off the plant), so beef, peppers, onion, and some good canned tomatoes.

[@HornAndHaloWrestling]

I actually have some ideas for reactions: Markiplier Tries To Keep Up With A Professional Chef by Bon Appetit or Braun Strowman Tries To Keep Up With A Professional Chef by Bon Appetit honestly their whole back-to-back chef series is pretty good

[@Cecil0814]

Great video... 💯 I would have went with CFS as one or injecting the meat with beef fat. Grinding it also burger, sausage etc. The "Noodles " 🤔? Put it on the fridge, pound it. Then put it back in the fridge you got to keep it cold. Then take it back out to cut the noodles. That's fine right there but they might end up chewy. Go a step further by flattening the noodles like fettuccine and treat it like pasta and incorporate 00 flour to soften the mouth feel up. But if you do this I recommend you make the sauce first. Because the key is to treat it exactly like pasta but remember it's still meat. Hathe sauce in a pan already going. Then maybe in some beef stock poach/blanch/ your "noodles" . Not too long because it's pasta but also meat. Almost like a shabu shabu, but after that quickly put it in your sauce then toss, plate, & enjoy. A good idea to me is a well put together thought. Just add proper technique and execution. Don't overthink it it's just food. Live, love, eat and enjoy food 💯

[@sharendonnelly7770]

My tough cut of meat suggestion: make a stir-fry! Cut very thin slices diagonally through the grain of beef, marinade, 20 minutes to an hour, of soy sauce with lemon juice to tenderize. And, since beef and broccoli love lemon, run with that adding some chopped red bell pepper and green onions, then serve over jasmine rice. Disclaimer, someone else's recipe was not used here, this is one of my own that I have made for 30 years or more when faced with a tough cut of beef and a hankering for stir-fry. Btw, not all my seasonings were mentioned above, for brevity, and perhaps a bit of "special sauce" secrecy. 😉

[@SansBalance]

If I have the equipment, equipment, and ingredients, I’d grind the meat. Then, add some spices (black, white and chili pepper), soy sauce tiny cubes of rehydrated shiitake, onion, carrots, panko, and an egg or two. Kneed that, form patties, then dip in flour-water then bread with panko. Shallow fry until golden brown, serve on top of thinly shredded Taiwanese cabbage and a bit of tonkatsu sauce on top.

[@Maplecook]

I want to see a 3 way collab among Guga, Nick, and James!

[@ChefJamesMakinson]

haha That would be cool!

[@CoxTH]

I was curious how much Wagyu fat costs. Apparently, you can get 5 kg for about 40€, as I found out with a Google search. I'd assume they use the off cuts and bits and pieces you couldn't sell otherwise to render the fat from.

[@christophergreeff9879]

Guga normally salts his steaks heavily with the theory that a lot of it will come off the steak on the grill. While this is true, I think he forgot that he was sealing in all that salt this time.

[@jenr5426]

Since you asked what others would do with such meat... I am by NO MEANS a master chef, lol, but even I can recognize cheap shoe-leather meat. Into the grinder it goes! You can at least dress it up with some other fats/scraps and seasonings and get something out of it, that way.

[@edim108]

Making one dollar steak tender? Boy that's a rough one. Not gonna lie, I'd go straight for the "nuclear option" and cut it into thin strips across the grain and throw it into baking soda marinade... Baking soda tenderizes meat by breaking protein bonds that keep the meat fibers together. You just got to be careful bc if you marinade it for too long it'll turn out gritty and "predigested". Cut beef into thin strips, mix up some soy sauce, corn starch, baking soda, sugar, egg white and oil, marinade your meat in that for a couple hours, steam some broccoli, make the stirfry sauce with some oyster sauce, light and dark soy, cornstarch, water, cooking wine, sugar and white pepper, toast and chop some peanuts, stirfry it all together and you have great Beef and Broccoli!

[@chriswhinery925]

Guga seems like a really nice guy but he done goofed on his CFS gravy. That gravy is supposed to have a lot of black pepper in it. Like a LOT of black pepper. CFS is served with a pepper cream gravy, pepper is literally the first word in it. It's the primary flavor component in the whole dish.

[@shaggysunshine7441]

Yea guga reviewed the $2000 steak. Edible gold eat with your eyes. Guga wasn't impressed and remade it for probably $1900 cheaper.

[@craigdavid4718]

Sorry Chef... I have to let you know that you also butchered the pronunciation of Worcestershire sauce 😆 For the record, the proper English way to say it is - Wooster Shire.. But the I is almost silent.. So it's pronounced as Shur/ Sh'r.... Wooster sh'r sauce.. Hope this helps🙂 Keep up with the great Vids 😀

[@robbicu]

I'm surprised that Nick doesn't know how to say Worcestershire. As I recall, he's from the Boston area, where a nearby town is Worcester - which is pronounced Woostah locally. Therefore it would be easy for him to just say Woostah shah without a problem. I think people over-think it, and get it twisted in their own head before even trying to say it. By the way, Worcester isn't too far from Leicester, which the locals pronounce as Lestah.

[@rodneyferris4089]

I learned to salt an eye of round and wrap it tightly in cling film and let it sit in the fridge for 12-24 hrs. Then remove it, brush off any extra salt and dry the surface. Let the meat rest a little then oil it with EVOO salt and pepper. Brown on all sides and then put it in the oven at 150°C (300°F) and roast for 2 hrs. To carve carve it thinly and serve it forth!

[@1968tttt]

Why haven't any one mentioned a pressure cooker? My guess is it's only going to take an hour and a half, and then that's it. So if you're really slow, half an hour of prep time for onions, carrot, ,whatever you want to put in the pot and put it in the pressure cooker, and you have an hour to prep your carbs and veggies. What I normally do is, have my base prep in advance. When I come home from work I sear off the meat. Dump the stuff I already have preped down the pot. Have a beer, a shower, watch some Chef James Makinson, remembering a bit to late that I need to make some carbs and salat. And that's it. Most stressless thing I know

[@annbower6278]

I marinate tough cuts of meat with wine or whiskey or gin (if I have it in my kitchen) for several hours with a herbs & seasoning. Those cuts tend to melt in the mouth after I had cooked it for 2 to 3 hours as soup or stew. For me, it worked.

[@Almostowned1]

It's all about what your body and brain are conditioned to think looks good. If you have had and liked chocolate pudding before, it looks good to you. If you have never heard of it, it looks like crap and might be scary. This happens a lot with food smells too. Think about a funky smelling chunk of parmesan cheese. If you didn't know you were smelling cheese you might think a baby threw up.

[@baassbooster]

When pounding meat with mallet,you always put Cloth servieta under the wooden board. It muffles the pounding and protects the countertop. Second thing i would like to point out. Either this is a cut from young Veal or its a Pork LAX . Either way its a tender meat. Now when Nick sais he is gonna make Meat pasta,we (Slovenia, Croatia, Austria, Germany ,Hungary....) actually have this kind of dish. Makkaronifleisch. But lets see how Nick prepares it. Well what a bummer, No pasta and meat is not cooked enough.

[@ALessandrone]

I don't think canned pineapple juice is going to work though. It's likely pasteurised, and therefore the enzymes are cooked and inactive. It's gotta be fresh pineapple juice or purée.

[@shaggysunshine7441]

Oh I love the guga! He is so far out there and I love the experiments. He's a mad scientist with a kitchen. Glad he is like a teady bear. Could you imagine a body count lol (I watch true crime)

[@katcalico9142]

I actually my metal mallet tenderizer thing to crush up my dog’s medicine so can mix into her homemade banana pumpkin doggie frozen treats. 🤦🏻‍♀️

[@andytraill]

Mango and or papaya as well as pineapple can be handy. Can end up weird if too long though. That with some chillies. Meat balls with bread milk and extra fat might work. Or like a kofta. Dunno really. Hungarian stew?

[@Kenny-yl9pc]

I imagine there is Uncle Rogers lost twin somewhere in Austria hatin on Guga´s "Schnitzel" especially for not using calf meat, it's horrible looks and thickness 🤣

[@theelementair96]

fun fact: Worchestershire is pronounced "wus-tehr" by the locals in the town of england with the namesake makes sense if you look at examples like Leicester being pronounced "lester". Blew my mind with a ton of years in the industry

[@kensimmons]

Chef James: you and Nick and Guga and Uncle Roger should all get together; you'd be the modern "string quartet " of cuisine.

[@freddieagnir3138]

Can’t phonetically represent how to pronounce Worcestershire, and I’m sure in England there are a few variations just like we have variations in Massachusetts. Sorry, James… your pronunciation isnt one of them I’ve ever heard. wu stuh shr is about as close as you can write.

[@georgplatzer8213]

and please guys pound your Schnitzelfleisch with a cling film (plastic wrap)) on top and bottom or all that meat juice will fly all over the place ;) greetings from Austria

[@kensimmons]

Personally I would go with chicken fried steak; one, because I think that cutting all those thin strips is too labor intensive, and two, chicken fried steak is an American classic. And of course you have to have milk gravy on it.

[@BfmVF]

I think my plan would be, something like honey or pineapple juice to marinade it. These two break down the meat a bit and tenderize them. I guess honey would be my choice. then i would add a crunchy breading or tempura and bake / fry it in a pan :D

[@annavachova9391]

In europe we make only chicken or pork schnitzel... I dont think beef schnitzel is a Good idea. I would make some Czech goulash or something like that. You can make Good meal from not so Good cut and you dont have to be fancy..

[@munip346]

Very wholesome video,new subs for you chef

[@ChefJamesMakinson]

Thank you!! :)

[@daves1412]

Mmmm. I think I would have done fried chilli beef. The bicarbonate and cornflour would tenderise the beef and the batter would hide the view of the poor quality!

[@Sharky1986]

Even you get the pronunciation wrong! It's so simple and yet hard because it doesn't make sense. You could say "Woostershuh". But I don't know anyone that doesn't say "Wooster Sauce"

[@jerryragan]

Wagyu tallow is 19$ U.S. and up pending on where you get it. The brand he is using is before tax and S&H 30$ U.S.