Sous Vide WHISKY PORK BELLY Perfection!

[@SousVideEverything]

Thank you!!! SVE now 500K+ Subs I can't believe it, Cooking is my passion and your support is amazing. 🙏

[@BooTangClan]

On behalf of everybody else, you’re welcome. Keep up the great content bro! 👊🏼

[@tawpgk]

We need to get you to a million subs now...you have too much space on your wall!

[@DanielMartinez-cu5td]

What ninja wanted to say i think is empalagoso, not empalagado(yup, im spanish)

[@Boom12]

We love you Guga, and to everyone who help you with these incredible videos!

[@mrdiazjr27]

You should hve way over a million subs my friend.. you guys are awesome and your channel and content is one of the best on you tube..you guys do a great job...

[@pricardo333]

Empalagado (or empalagoso) is defined something like "overpowering taste" (in a bad way... like having a spoonful of sugar is overpowering in sweetness). "Too Rich" or "cloying" is a nice translation.

[@Wolfeur]

There is also a word for that in French: "écœurant". It's a mix of disgusting and sickening, typically associated with food.

[@545183202Chris]

I don't even speak spanish, but from the Ninja's face, my guess is "greasy"?

[@fuelusumar]

Yeah, it's like when your taste buds get tired of one flavor and/or texture

[@Romeis]

so camera guy was right. MaoMao or what's his name?

[@ryanstaats]

Now I just want to hear ninja say, "It's is cloying"

[@XtremeGTI]

I've been waiting for that "delicious volume change" for a while! Love it! You guys are a great channel! Keep it up!

[@zacharycampbell3164]

Guga congrats on both channels hitting over 500k, you are the man keep it up guys

[@SousVideEverything]

Thank you so much... I appreciate that, you guys are the best!

[@adeee4766]

Fuken cheater, let your nephew take over one or something.

[@levonsahakian6723]

Guga: MauMau, how does the pork taste? MauMau: 1. Juicy 2. Tender 3. Beefy

[@jarbeefis]

My brain actually lagged for a bit and wondered what's wrong with that list. fml

[@brunomiguel6156]

*Beefy*

[@kyalrobinson02]

Guga: Speed is key Also Guga: Cooks meat for multiple hours

[@1tubax]

ik ur making a joke but just in case. speed is key when SEARING, to avoid overcooking the meat other than the crust. gentle cooking is key to get a good cook through the entire cut of meat.

[@lovabites1042]

Tubax glad you added stuff to this comment

[@Abulletinmyhead]

1:31 After 24 hours, I quickly remove them from the water bath.

[@kylarjonez4256]

Ive been watching since your first sous vide brisket about 2ish years ago guga!!! You have inspired me to cook for all my family and friends as often as possible! Love your enthusiasm, and passion. Like me, i can truely tell how much joy you take from people enjoying your food. Keep up the good work. Always look forward to the next video!

[@calnfl5747]

A day is not complete unless I hear Guga say "let's do ehh"!

[@KochariAsgar]

He says lets deewww it

[@nikosybb7352]

He says everythehhh eh hahahaha

[@kidred750]

Let’s doowih

[@patricearchambeault8458]

Then you are on the wrong channel. That one is Guga Foods. This one is "I know they don't look that good right now but watch this."

[@toto197]

According to google translate 'empalagoso' is a word from Catalan language and it means 'cloying' in English (disgusting or distasteful by reason of excess).

[@PAIBOL56ESP]

It is spanish, not catalan

[@rgonzsol]

Toto Maloto empalagoso is an spanish word, not catalan. It can be translated as overpowered. The catalan translation of empalagoso is embafador.

[@AvendomeMedia]

@@PAIBOL56ESP The Ninja meant exactly what Toto Maloto explained.

[@toto197]

@@rgonzsol Well, as we can see google translate is still an imperfect technology. But thanks for clarification anyway.

[@yotuyotuyo9999]

I also only use it when something is too sweet or I have too much of something very sweet

[@litorayolaes7087]

You're making me a strong believer in Sous Vide!!! It's especially fun to see everyones reactions as they taste the finished product, makes me want to taste it myself.

[@jerrywallace4717]

Congratulations Gaga, Maumau, Ninja and Angel on two amazing channels. Keep up the great work from and Australian subscriber.

[@zwordsman]

I dearly appreciate the editing and volume control there.

[@bcwolters]

Every single time I watch a video from you guys, I end up smiling, feeling happy and real hungry! I do not post that many reactions, but always give that thumbs up. You guys ROCK!

[@Gherbert1348]

Not everyday you see Maumau have something so good to react with a table slapping!

[@mikescuba1]

Just recently got into Sous Vide cooking and I have to say I really enjoy your videos and cooking. My wife is French and thinks only the French know how to cook. Well both her and her family now think I am supper Chef. ( sorry, can't bring myself round to telling her that it's all down to you. But I will soon.)XX

[@rubenrusso5664]

Here in Panama we use the word "Empalagado" for that feeling when you eat a lot of one kind of flavour. For example when you eat a lot of chocolate, candys or something very sweet in the begining you enjoy it but when you eat a lot you just don't want eat anything sweet for a while so you say " Estoy emapalagao".

[@etherdog]

Guga, your infectious enthusiasm is the best cure for depression. Thank you!

[@xXsugarFr33catZXx]

I remember this channel when it had around 10k subs. Way to build a brand and unique style, well done!

[@carlosvaldivia2675]

Empalagado I normally use it's when the flavor of something it's overpowering but not pleasent.

[@MXRCY713]

That start was awesome bro and that back ground beat 🔥

[@pyrodeventer9875]

best moment of the week is the new SVE video!

[@SousVideEverything]

Thanks Pyro!

[@marcialbenitez5933]

That presentation is gorgeous Guga!!👍🏻👍🏻👍🏻👍🏻

[@willx2018]

Damn I remember subbing at 10k subs. I usually doubt subbing to such low count sub channels, but the quality and content was so good I knew something was gonna come out of it. Great job Guga and a million more to you!

[@arath7796]

Empalagoso means like an overwhelming flavor wether it be salty or sweet. An example would be like a cake with overly sweeter frosting a couple of bites in and you get “empalagado”

[@JeffWhite417]

You guys have helped me cook so many good dishes. Excellent work! Thank you!

[@RiccardoBerticelli]

CONGRATS ON BOTH CHANNELS GUGA! If you ever come to Italy - and I hope you will soon - just let us Italian fans know!

[@BillGreenAZ]

I had to look up what the "Chinese 5 spice" was. Here is one recipe. It contains all these ground up into equal parts: cinnamon clove fennel seed Szechwan peppercorn star anice

[@cc22079]

I just bought it on amazon it smells amazing. I'm making the receipe as we speak

[@lokzim]

Or you could get the thing in a bottle in a chinese grocery shop

[@henrryvilleta9136]

I've found some translation for empalagado= pall on, sicken, pall, cloy. Is when you have like to much of something (some flavor , mostly happen with sweet things), but is a quick reaction. Is like you are eating an ice cream and it is really good but next minute you don't want more because the sweetness hits you.

[@james68279]

I see a sous vide everything notification i click on it. Im a man with simple needs. Congrats on 500k subs. Well deserved guga ninja mamao and angel. ❤ from Malta !

[@midnitecoder]

Looks awesome. Another trick you can try is to smoke it for 30 minutes to an hour after using apple and/or pecan wood....it’s even better.

[@clarkaurea565]

Looking forward to make this recipe, looks delicious

[@douglascoxjr.3117]

I love your channel.. very informative and love the humor...very happy I found this channel.

[@larsmonsen88]

I ate my first home made sous vide sirloin yesterday after following this channel for years...Just get one if you dont have one! The best meat I ever ate.. Im now starting to experiment with potatoes and other veggies:)

[@wristoww]

Empalogado is like “too much.” I would say it would kind of be like saying “¡que Rico!” But in a sort of negative way (like saying a food is overpoweringly rich)

[@dkhan9503]

2:34 "make sure not to overcook it, or it will be too mushy" *proceeds to throw it into the spinning blades of death to make mash*

[@ipad-280]

I know I’m a year late but it might as well be liquid if it was a mushy constancy lmao

[@THEREALDATALORD]

Brotha, your videos have improved so much over time. Thank you for the consistent quality content. You've really improved my cooking game.

[@MilenaVeleva]

Hello, guys. Thank you for the lovely videos. I am a newbie in sous vide cooking and I am very concerned of correct time of cooking and the right way of reheating after deep freezing. It will be very helpful if you make experiment with different meat and vegetables.

[@jevlin-2209]

I still remember when all comment got replied by Guga... Its when below 50k subs... After 500k+ subs it seems a bit impossible isn't it Guga? LMAO... Congrats for the 500k subs, been here since around 50k and will still be here until 1M subs. Witnessing Deliciousness

[@khairuladlankamaluddin5515]

Guga...you are amazing and congrats on the 500k subs.... !!! Stay amazing !!

[@itninja9503]

Wow guys, half a Million Subscribers! Congats guys! Another great recipe, hitting up Costco for some pork belly today! Thanks.

[@SousVideEverything]

Thank you so much.

[@GordonjSmith1]

Very interesting to see how you did the cauliflower. A favourite dish in the UK is 'Cauliflower cheese', but I had never thought of mixing cauliflower puree with cheese - now I will certainly try it! Couldn't agree more about pork belly, one of the most wonderful cuts! Have you tried a recipe with pork steak from the neck? ( - fat distribution is rather similar to a beef ribeye).

[@bremusa322]

I found your channel because I started the keto diet lol. This channel is really awesome.

[@crucifiedwhisper3334]

I tried your "guga rub" and oh my oh my ooooo my the meat tasted amazing! I received so many compliments from my guests and they asked me the question everyone asks after a great heart filled meal..."what's the secret"?...so I sent them to both your channels...

[@CM-jx9pp]

I’m going to try this week

[@jeisoncgalindo]

solo 500k suscriptores!! , que pasa con youtube ??, este canal debería tener ya varios millones es de los mejores canales de todos

[@lepermessiah2011]

Guga I have an idea for an experiment. I came across a video where this guy "seasons his cutting board, not the steak." What that means is he'll soak his steak in olive oil and grills it on the pan to medium rare. He then gets his cutting board and puts some butter, fresh rosemary, garlic, salt and pepper right on the cutting board. Once the steak is done he sets it to rest on top of the seasoning, right on the cutting board. The idea of this is that the steak absorbs the seasoning and spices like a sponge and tastes better than the traditional way of seasoning first. So he says. He then cuts up his steak and rubs it all over those juices in the messiest way. Prove him wrong, Guga. He probably puts milk in the bowl before his cereal.

[@ChefClap]

I'm curious to see what Guga thinks

[@SousVideEverything]

I will make this TEST! Thanks for the suggestion JUAN!

[@DeedlyDood]

He is scientifically wrong, sure it taste good because he is seasoning the whole outside of the already cut up steak instead of just the exterior. There is however, no "soaking up" action. You will get the same results as just cutting your steak, seasoning it and serving right away.

[@SploogeCannon]

That dude lives like 30 miles away from me

[@eleventhknight9744]

That pork belly cut was close to super close to pork cap. Damn. Looks amazing guys!

[@socrnjazzz]

Thank you for correcting Ninja about the Lemon/Lime confusion!!! It’s all over the world! They’re so different!!!

[@danielwerger5641]

Guga, you're a genius...! Wonderful video, thank you very, very much. I now must cook with pork belly (believe it or not, never have). Cheers from Canada....!

[@jamesellsworth9673]

THIS IS A DISH! You and Ninja are right about selecting the proper meaty section of pork belly. I have it at home to add fat and flavor to my home ground sausage meat mix...and the meatier part I keep for sous vide dishes. Don't use sour mash bourbon for this. A decent French cognac brandy, flamed off, is also spectacular. What makes the presentation is the PUREED CAULIFLOWER. Personally, I mix that with potato puree and I don't need so much cheese for a thickener. But...that is not 'Keto.'

[@ShahzaibDamnCruze]

Ahhh! That music again!

[@Boom12]

I see pork belly, I click that thumbnail. QUICK!

[@j_rivera2007]

Acceleration yes

[@lt_picklerick1431]

Ninja is the man!!!

[@kashways1657]

4:31 old jacksepticeye 😂

[@hart.6230]

I was gonna comment THIS

[@jazzx9562]

Reinhart Michael same

[@jpiz224]

Guga I just made a Sheppard's pie with your bone marrow sous vide mashed potatoes and my family loved it!

[@malusvalusai2033]

Guga, you need to try making rillons. Melt sugar into red wine in equal parts, put salted bites of pork belly into a pan with it and bake hot, it’s like red wine candied bacon

[@andrewhill1539]

When I do a roast pork I only ever use the belly, juicy and simply delicious. So I can only imagine how delicious it must taste. Great videos keep it up

[@viniciusmori]

Parabéns pelos vídeos e pelo canal. Bela produção.

[@Mark-ks9jj]

Brilliant video guys and great cauliflower keto friendly side.

[@jawadmirza7050]

Congratulations on 500k . You deserved it brother.

[@alienlj]

Maumau expression about this pork belly is priceless)))

[@peternystrom921]

What an amazing channel you have, thank you.

[@danielguimera6706]

Hi Guga! I love your channel, I have one anova, and i like to cook sous vide, but lot of times i have to go work and I dont have time to warm up the water until gets the correct temp and then put the menu in, so i like to prepare it and cook it when i'm out of my house... I want to propose you an experiment (i dont know if you did it already but i don't think so...) once we have our meat baged up i would like to know if its the same or whats better, or what you recommend for people like me. A; warm water to the correct temp then put the bag inside take it out once it ends ( Normal way I guess) B; put the bag with natural water and let them in the pot while warming up and cook then take it out once it ends C; put the bag with natural water and let them in the pot while warming up and cook then let them on the water until gets natural again D; warm up the water put the bag and do not quit until water gets normal temp again I hope to explained it well... hahahaha If you have any question please ask me!! Thanks!!!

[@keithcreech196]

Been waiting for this one guga!

[@zhizian]

I have tried sous vide Bacon before in a restaurant... Taste awesome... Thick slice.

[@themarkfunction]

Just as important as the food, the presentation is always so well done Guga! How could someone resist trying everything?

[@MeatSlap30]

Although he does nail presentation, there is no way in hell it’s just as important as the food. I’d rather have something that tastes amazing but doesn’t look good than something that looks amazing but doesn’t taste good.

[@killraven123]

Congrats on half a million bois!!!!

[@DanTheMan-lp2fk]

Road to 1 million let’s go!!!

[@zacheryp813]

Love this channel !

[@aesopp45653]

How long do you need to boil the whiskey for?

[@gerardogalvan9921]

Really like your videos keep up the good work

[@SousVideEverything]

Thank you so much!

[@ivse9696]

Congratulation for the 500k subscribers from Germany , that is a wonderful channel and you guys are making a great job. The dish is awesome again 👍👍👍

[@cryovictum]

Cauliflower puree is amazing stuff. I totally understand that look on mamaos face when he eats it.

[@IdyllicProduction]

You should try seasoning the cutting board method

[@nickstat6630]

I order a joule from amazon just now comes in May 28th or June 3rd. I watched a lot of your videos can’t wait to get my hands on it. I’m a huge BBQ guy also. Love cooking steaks

[@G8GTJav]

This one made my mouth water!

[@RasAlKhul]

You guys should do a video where you continue to film the rest of your meal. Sometimes I want to watch you eat more of it lol

[@reda497]

Can’t wait for you to hit 1M

[@esautrash]

Oh man, I was mouthwatering, it looks amazing!

[@mattson]

looks great - love pork belly will have to try it sometime!

[@hitgu1]

Hey Guga, I saw an experiment where you cook a steak unseasoned but at the end you let it rest on all the seasoning and butter and apparently the steak soaks it up like a sponge. Might be worth trying sous vide!

[@caglioso]

David Dekalo ahh you’re talking about Adam Ragusea fam. His channels great too.

[@hitgu1]

@@caglioso Yes exactly

[@1984therocker]

Tried this method last night and it was amazing!!

[@DeedlyDood]

That's a myth. Not worth the trouble. It will taste good as you're just seasoning it. There is no "soaking up" action however.

[@Transportman211]

nice one guga keep up the good work

[@ralree]

Dude this is awesome. I just started keto and this is on my list to make. Please do more keto recipes.

[@00_runner]

No word for empalagado in English, but the best is 'flavor coating your palate' ha ha love this channel

[@JTSabre]

Cloying would be the word. Love your channel. I have a Sous Vide now!

[@recoil669]

My wife is Mexican and we always have the lime/lemon argument! :)

[@MrBurndan]

Lol i have been getting on the last couple of days just waitning for a new video. Love what you do on both channels. Keep it up Guga!

[@FrazierMtnCheese]

Guga, I love your channel. Keep the videos coming.

[@louisharleyaguilar6453]

Empalagado is when something coats your too much, and it messes with your taste buds, hes saying its not "hard fat" like venison fat which will coat yourmouth and leave a waxy residue.

[@akazu3661]

Points At The Lime. "Put The Lemon Put The Lemon" "Its A Sin To Eat Without The Lemon" XD That Got Me Dying

[@vskerritt]

If you roast the cauliflower in the over it ads a amazing flavour. As butter and cream in a food processor.

[@ckyln6812]

Congrats guga! To sous vide everything!

[@LT589]

0:23 I was expecting "...but watch this" *guitar kicks in

[@Ff2356]

Guga, congrats on 500k!!! Thank you keeping us inspired to continuing to try new things in our homes!!! All the best!!!!

[@AlibifortheAfterlife]

The volume thing was a nice touch lol Also if Ninja is talking about that mouth feel that you get when you eat a spoonful of fat where it coats the entire inside of your mouth, "greasy" is a pretty close word.

[@seaofgreens]

I think you should cut the pork belly into smaller squares before you flamethrower it so that you can get a lot more surface area of the fat crispy.

[@davidneuzil9356]

is there a way to vac seal with that liquid Bourbon using a traditional FoodSaver type sealer for those of us who do not have chamber sealers?

[@LeoMorikoTheKnight]

Hey Guga, maybe now's the time to revisit the alcohol experiment, using the reduction method to eliminate the icky bitterness that came around before?

[@andrewgameplaysandtutorial2225]

As you said it. That pork belly is perfection. Thanks for the videos

[@SousVideEverything]

THanks Andrew!

[@drckj3291]

Ninja and Mamao are so lucky to have Guga in their lives 👍🏼

[@josephvanni]

Ive been listening to that same spanish guitar song(s) while working. Good choice! Meat looks great too!

[@Opiuse33]

Do you know the introsong??