Roasted GARLIC Steak Experiment with perfect side dish!

[@MarceloZ2]

5:02 "then, I slowly but surely throw in my balls" Everything, Sous-Vide 2021

[@daglitch7933]

“Let them cook until you get a nice golden brown color”

[@twigchad6841]

That's a big hole

[@Wyttt95]

I was gonna say, I know Guga tries to be PG but cmon how did nobody else comment on that lol

[@thaiscammer]

Guga sus

[@Vincento-san]

Pain.

[@MGC819]

I always feel something is wrong with my flame thrower cause that music doesn’t play

[@masudkhoa3861]

Iconic searing song. I play that when searing my steaks with cast iron 🤣

[@morepumpmoredump6808]

@@masudkhoa3861 wait what is the music called its like those songs youve heard but you dont know the name 😔

[@tweakypoppy]

You should ask which tune it plays before you buy it.

[@masudkhoa3861]

@@morepumpmoredump6808 Check his description

[@guillermoreategui1659]

“I know my steaks don’t look that good right now, but watch this. Tu tu tututu tututututututututu tutututu tututu” Guga whole life

[@ryanlilly198463]

I always say that whenever I do reverse-sear.

[@muhdzafri7551]

Maybe it's the secret Guga seasoning

[@Shweaty7]

Really gotta annunciate those first TU TU twangs.

[@Night_from_GT_asia_2]

An iconic timeless classic

[@najafali92]

😂😂😂🤣🤣😂🤣😂 exactly

[@nickgraf463]

"my favorite is the flame thrower" i just love the way guys speaks

[@s7ts]

Some structure to our balls

[@icecold7]

speak*

[@s7ts]

uh oh watch out, Grammar nazis still exist to this day

[@drewdrabik3620]

Even though a lot of what he says is repetitive, his passion is clear and I can appreciate it.

[@thequantaleaper]

@@icecold7Are you making fun of the way Guga speaks? Bruh... not cool.

[@awlful5006]

1:00 oh god my trypophobia

[@Dreamnauts]

Ikrrrr

[@walidziada2920]

2:00 "i mean take a look at this" arrrgh no thank you

[@ajaiiz]

I had to scroll away from the video to see if anyone else commented on this

[@electronsauce]

I'm 100% with you. Hell, you'd think him squeezing the garlic out would be a relief, but it just combined gross w/ terror.

[@TheJollyBouncer]

Caution: Trypophobes, beware of this video.

[@GundamSplats]

I suffered it, the garlic. So mesmerising yet phobia.

[@mc-sp8zr]

Followed by popping them like giant zits

[@elanimalbcc]

I was looking for this!

[@ahmadjohan6571]

ikr..damn guga

[@SirKibblestein]

My skin won’t stop moving!

[@SirUmnei]

Hey Guga! I am a brazillian viewer and I've began to love your channel recently. Love the energy and good vibes. Would it be possible at all to do a meat cut video guide? A lot of the cuts of meat you use have a very different nomeclature than what we use in Brazil, as I'm sure you are aware, and sometimes I am in doubt as to what cut of meat that actually is. It would be interesting to see a video where you go and point out each cut of meat, what they're good for, what kinds of seasoning go well with them while also pointing out how that cut is named outside of the US (Perhaps in Portuguese and Spanish since a large margin of your international viewers are composed by those two languages) on the side. I think everyone would enjoy a video like that and it would be great for people like me who want to cook all the delicious stuff you cook but don't know exactly how to order it on the butcher's shop. Thank you for reading, a big warm hug from Conselheiro Lafaiete, Minas Gerais :)

[@MartiniGTGP]

you could just google what he says the cut is, and it will take you to a bunch of links to the information.

[@manspeej]

0:41 Adam Ragusea: "Whoms't has summoned me"

[@kyr_glassjar]

2:14 Quang Tran "C'mon guys"

[@hairyhaggler]

Loving all your videos. I received my Anova precision cooker a couple of days ago and tested it with a little rib eye steak. OMG!! I was blown away by it. Tomorrow me and the fiancée are having a proper steak dinner. Can't wait. I might even roast some garlic after watching this video.!!

[@mujtabajaffer3339]

Option 1: school homework Option 2: watch Sou Vide everything

[@gebezeira]

Option 3: Watching SVE while on homeoffice... LOL

[@EthanDBG]

I’m literally sitting here with homework in front of me lmfao

[@RF_N]

Imagine school

[@mrmustangman1964]

Option 3: Sous Vide your homework.

[@EthanDBG]

@@mrmustangman1964 then add a crust with the flame thrower

[@tuireisingawungshi7622]

"to give structure to our balls".. He is a man of culture.

[@BigDaddy115]

@05x_3 Lame

[@nonowords7857]

"They are THICC" - Guga 2021

[@sarrmacist]

Guga: *cuts top off garlic* Me: Trypophobia activated

[@SchwarbageTruck]

"...to give us some structure to our balls" -Guga, February 25th, 2021

[@Game-zz1lq]

This is easily one of my favorite channels on KZbin!!!

[@CookAvecDan]

Rest in peace, garlic. You will be minced.

[@nex3948]

Bruh ur too funny lol😂

[@26muca07]

I clove this comment.

[@a.b.7826]

The ultimate funny Dad Joke. Lol

[@masudkhoa3861]

@@26muca07 Get out.

[@26muca07]

@@masudkhoa3861 Shut up Dracula

[@adsrentals]

Roasted garlic is a food group in my cooking arsenal. When Costco brings in bags of garlic, I grab and roast. Place in super small cubes or a prep tray and freeze. I keep on hand for all sorts of dishes. Makes garlic mild and sweet to use on pasta and bread. Looking to acquire a freeze dryer so that I can process for long term storage.

[@zz08ochwatmzz]

Every time he says the ingredients all I hear in my head at the end is “...nothing else.” 😂😂😂 Love it!

[@jasonchen9645]

This channel is awesome! I look forward to all your new episodes.

[@compton420]

I tried the roasted garlic last night, and man, I love it so much. Thank you

[@Brinkaskfavor]

Put it in mashed potatoes or on a burger

[@mikke90]

"Some strucure to our balls" haha that made me LOL so hard

[@casperb5343]

i feel weird watching those garlic cloves get wringed out

[@cemc5916]

yea not really apetising

[@rorymundy1790]

Looks like a pimple

[@BakersTuts]

r/popping

[@arcanum3882]

Looks delicious, I’ll definitely make this next time we do steak

[@Godivarealness]

I don’t have trypophobia but it looks gross 🤢 Looks like a pimple popping or maggots squeezing out of a hole. My shoulders tense up each time. But roasted garlic is delicious so I get over it lol

[@chadthe4th245]

I love you guga you helped me go through depressing times, it’s been very hard for me but you helped me a lot thank you.

[@chasingfreedom4357]

You may not get a lot of requests for this, But I have always love chicken gizzards. My mom always cooked them tough and I still like them that way just because I grew up on them that way. But I always strive to make them tender for my family and other people because they don’t like them like I like them. I have experimented with sous vide and I have made them pretty good, but I am curious how you would do it. If you ever have time to do it please do it.🤞🏻.You can add it to a mystery meat segment. Thanks! love watching you and your family on all of your channels! You’re awesome! Thanks for all the education!

[@madisaur0]

I just tried this, with oven roasted garlic and made garlic bread too amazing! First time ever roasting garlic, perfect.

[@ilovetweek000]

his accent is like a bow on a wrapped present it just ties everything together

[@victorovera]

Hello, love the videos. Have you ever tried sous fid plantains to make tostones o mofongo?

[@furnibos2903]

2:11 trypophobia

[@marwan4358]

I know right, I couldn't stand watching it for too long, I got the shivers

[@jon1805]

@@marwan4358 makes me itchy

[@cemc5916]

i also couldnt watch it

[@Icephoenix84]

Same...

[@switchthechannel6317]

Botworms.

[@recordx6246]

You should try dry aging some steaks in that roasted garlic paste (sort of like how you did with the butter).

[@firasbader1204]

I think it is gonna be strong flavor... maybe with little of olive oil and butter and the roasted garlic

[@skutteon1]

I think the garlic would just rot

[@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. ;)

[@khalilwilliams3176]

That garlic squeezing thing was So satisfying

[@SMKreitzer1968]

It all looked amazing!

[@ryanmcadam1]

Hey guga! Do you think you could ever show you doing the flamethrower at regular speed and zoomed out so we can see your technique? Thinking about getting a flamethrower to go with my Sous vide

[@plankton5926]

I have a crazy idea: dry age a steak in garlic paste

[@mattphenix]

Guga’s videos start my morning out right.

[@vagabondwastrel2361]

@sous vide everything instead of string cheese use cheese curds. Bonus points for flavored cheese curds. Sadly they are hard to get fresh outside of Wisconsin.

[@lilyakx1876]

I love your videos Guga I'm looking forward to the next one 🤝

[@onik6512]

0:25 "as we all know, bigger is always better" i feel personally attacked

[@omarsaeed4545]

I tried most of your recipes and I can say it’s 100% better than 5 stars restaurant keep it up 😎

[@abulferr]

I know it’s gonna be a great video so salivating is now automatic once I press on the thumbnail!!!

[@briannicholson5747]

I once mixed garlic from one of those garlic paste tubes with fat runoff from barbecue pork and spread it on a roll and it was awesome. Imagine roasted garlic spread on a roll for a pulled pork sandwich!

[@jpfdjsldfji]

Guga's wife: "Why do you never last more than 2 minutes? 7:02 "I just do it hot and quick, and as fast as possible"

[@ktosiek12345]

Do you guys eat anything else than steaks? :D I always drool my keybord when i watch your videos keep up good work!

[@dimitristrangalos2519]

Dear Guga, congrats for your awesome channel. After making a ton of your recipes, and loved all of them, I got fat! Now I m on a diet! Can you please give us some tasty but healthy sus vide recipes, with chicken or whatever? Thanks and keep up the good work! Cheers from Greece

[@tinovanderzwanphonocave544]

ooh, I made some great half chickens last week! i cut 2 whole chickens into 4 halves i put them in my smoker until they were golden then glased them with a mix the mix was ketjap manis, ketjap manis spycy, honey, and salt and pepper i used my finger to rub the halves slowely wnen i would come back to half no A it would be dry again ready for another layer of glase i did that 4 times and the cup of glase was empty since the smoke was low temp (undercooked) i put them into the oven for one hour at 150c (about 300F) and your chicken halfs should look like a photo menu at as restaurant! and it tasted amazing!!!!!

[@const8010]

Guga, I saw somewhere that they dry-aged steak with the same fungus used for cheese aging, so please do a dryage experiment with different cheese molds like bluecheese, roquefout etc

[@me-qt8ye]

Those garlics trigger tryophobia😂

[@luppyfake6022]

That "but watch this" bring me a smile every time

[@davidmech2956]

Some of my favorite things in life right there. Cheers!

[@ennisdelmar807]

not going to lie the garlic triggered my Trypophobia haha

[@Eric_E_123]

"As we all know, bigger is always better." First of all, pause. Also, what about the motion in the ocean?

[@lettuce5385]

It’s not about the size of the wave it’s about the motion of the ocean - Sun Tzu

[@GradeBmoviefan]

Salivating. A great word for the day!! LOL ❤️❤️

[@PoundersPlatinum]

“Start with a little bit of mayonnaise...” *fills half of the food processor with mayo*

[@kemuelmelgar7702]

Notice that too. Hahaha 🤣🤣🤣🤣

[@uyvu9309]

when your trypophobia kicks in :0

[@ryancooke4028]

Thought the same thing haha

[@jojoaswad7212]

Same here 😣

[@Delnevo420]

What is trypophobia sorry?

[@Delnevo420]

@Aiden Barsness thanks for the explanation

[@SunnyZ]

I love garlic, never seen this method of roasting garlic before. Just lop the top off, season, then cook the whole freaking thing? I'm in!

[@arg8763]

0:56 I was not ready for that. I love garlic, but that shot freaked me tf out.

[@IDLExHANDS]

All about the presentation, and Guga is the mad scientist lol

[@OMGitsTerasu]

I tried my hand at reverse searing two-1 pound Australian wagyu ribeyes for my valentines day dinner with my wife. I now understand why you prize wagyu so much. I havent had a steak since and idk if ill ever eat another non-wagyu steak.

[@sethgaston845]

It's truly a whole new level of steak. I haven't even had anything but American cross-bred wagyu yet, and I'm hooked!

[@02mrios]

The potatoes balls are awesome 🤯

[@yoyobah1862]

For something different try using cornflake crumbs, they don't absorb oil and give you a super crunch.

[@rubbersidedown5620]

I think Guga needs to combine all his lessons learned from his various experiments and make the ultimate Guga steak! letsdeweet!!!

[@roymcintyre579]

Wow! Looks great.

[@monosker]

Does the flame thrower add any flavour? Have you compared it whit the grill at a strong temperature? Great channel btw

[@dwaynewladyka577]

You had me at roasted garlic and steak. Cheers!

[@miguelbernal9303]

That garlic!! I definitely giving this a try. Saludos

[@maltaurogiovanni]

YOU REALLY ARE A MYTH! Congratulations!! When will the translation in Italiannoo '!? Please! THANK YOU!

[@h4cjohnny603]

I was almost expecting guga to add garlic powder to the garlic🤣

[@mubassirshaikhji4433]

Wtf😂

[@StrangeSwag]

your reactions have always been the best part of the videos, but i feel as if they’re shortened now

[@joaopedroaguiarfmatos1473]

After having all kinds of wagyu id expect this

[@gabrielb.6297]

Guga, my man, you're PHENOMENAL!

[@RagnarAngelis]

Hey guga i was wondering if you would ever consider doing a video making montreal smoked meat its amazing and soooooooo good and i was wondering if its possible to do it with a wagyu brisket as well just a video suggestion that would be amazing

[@mttpie5975]

could u do a video about all of the best steak methods that u have tried on one steak!?

[@jamiephillips4357]

Guga! Can you make a video where you cook different cuts of beef like a brisket, such as a whole picanha or a whole New York strip?

[@cheflucifer6282]

Guga i suggest try to deep frying the potato for the potato ball instead of boliling it, and then grind it and do it like you always do, the potato will have more smoky flavour and fragrance and put some little sliced scallion in the mashed potato, owh yeah

[@Natu1016]

Thank you guga

[@bretteinhorn2629]

The flamethrower song is always the best part.

[@peter.ptr939]

looks like DRY AGING IN ROASTED GARLIC is inevitable! "Les doo eht!"

[@bennnnft]

Anyone else getting goosebumps or shivers when you look at the garlic and when he squeezes them out...?

[@thomask2210]

This video had my wallet weeping after it inspired me to go out and buy everything needed to cook Sous Vide. Including the Su-V flamer thrower gun, breville smoker gun, Joule regulator, and chamber vacuum sealer. Not to mention all the prime cuts of meat. And after having my first Sous Vide ribeye I'm not disappointed.

[@justplanefred]

I have to try this!

[@Zetsuke4]

nice I like garlic just got garlic powder yesterday

[@lux8357]

As apart of Cajun culture u should sous vide a whole crawfish boil. So potatoes corn sausage and crawfish.

[@mr.garlicman3134]

Guga you are making me so hungry right now bro. Lol 😆

[@PBBoogie99]

I would love to have dinner and a beer with these guys.

[@christophernunez139]

I will be very honest. This are the only videos that I watch till the end.

[@peksu87]

I dont have string cheese available in my country, what other cheese i could use?

[@scadoodlewhat9990]

Nothin like a good sous vide in the mornin

[@bwallSTL]

Is there a link to purchase the mini cast iron pans that were used in the video to roast the garlic?

[@afidalgo75]

Could you add the garlic paste to the to the steak prior to the sous vide or would that over power the steak?

[@esdrastammymenard5646]

I really want to make those cheesy potato balls, but I think I will use fresh mozzarella and parmesan instead of the cheese strings. Swiss or smoked gouda may be good as well.

[@jonaspiva41]

Angel is so focused, he doesn't even look at the camera barely. LOL

[@zcrum]

Guga!! I have to know where did you get those silicon thermometer clips??

[@tawon1984]

I absolutely LOVE garlic................Let’s Do ITTT!

[@Holmquist008]

Okay, I'm officially subbing

[@kdawg3484]

1:13 "One head is good for person." Ahh, the original social distancing. Anyone that's eaten that much garlic in one sitting before knows that you will actually sweat the smell of garlic for hours afterwards.

[@rivitraven]

Put some roasted garlic cloves in with the steaks before sous vide, I think the flavor will get into the steak. And taste great

[@dominiksekula6283]

Can you use cornstarch instead of potato starch?

[@weston5692]

Thomas Kellor does a sous vide cap of rib eye at 147 degrees for 45 minutes. I would traditionally cook this at 134 for 1.5-2 hours. Any thoughts why, or could you do an experiment? Would love to see the results?

[@Palvana]

Is there no benefit to dry brine if you cook sous-vide?

[@Guapogiboy]

5:00 you like to throw in your what?? Hey that probe holder is cool. What is that. I hate the probe holder that comes with the thermoworks one.

[@alexyeewei5912]

Hi Guga, is that possible to dry age steak by soaks it into oils or coats it with oils ?