$200 Steak and Eggs vs $10!

[@seanshadow]

I find it so funny how when you do voiceovers you’re so quite and soft, and then when you’re on camera it’s “HELLO EVERYBODY LET’S DO IT!” lol love your passion

[@Occus]

Exactly

[@neiIIism]

*Let's Do It

[@garyv2498]

He's got a tough job doesn't he?

[@sizweshongwe331]

It's like there are 2 different guys😭😭

[@DMSProduktions]

Quiet.

[@nugs18]

I'd like to see Angel and Maumau steak battle, and Guga will be the judges. Sounds great, right?😉

[@noreloliva8691]

I would like to see that

[@willsuignard9954]

I second

[@raymartyuson8989]

No

[@jeffreycaron6985]

Got my vote!

[@drabengamez1013]

Actually yeah

[@ribeye_01]

You know he had a lot of Wagyu A5 when he puts Garlic Powder on it.

[@joaopedroaguiarfmatos1473]

Lmao so true, in thr beggining he was always "just salt"

[@brianlew86]

I missed those days Guga using the flame thrower near grass or the sidewalk.

[@Idk-fj8is]

I remember

[@cocodojo]

hey, the guy mowing the lawn's probably wondering why that one particular corner of the sidewalk always smells "Aaaaaah-mazing!" right after a fresh mowing.

[@thomassloan781]

Oh yea I member

[@Ultrraa]

Prank Angel with 3 ‘different’ steaks as an ‘experiment’ but in reality they are all the same You can let Maumau be in on it so that Angel will really think something is different about the steaks

[@Chrissmills]

Or sousvide them with a bunch of spinach, brocolli and heaps of veggies 🤣 he would hate that he

[@robertdevito5001]

Good way to test him.

[@dwaynewladyka577]

You had me at steak and eggs. The way you made those egg yolks was something else. Well, the effort put in such awesome results. Runny egg yolks are great for dipping bread or toast into. Cheers!

[@ribeye_01]

Wagyu A5 Eyeround, everyone like this comment! This one will be impossible, even for Guga.

[@oh033]

yes

[@dodge10111]

I'm pretty sure he's already done that

[@braedynmarshall1485]

He did it

[@trungmanhnguyen9748]

@@braedynmarshall1485 but its not a5

[@joncobb9894]

He already did that

"I'm a simple guy" says in front of 50 amazing knifes

[@thomassloan781]

I'm simple also but good knives are a necessity tbh idk if you ever cooked at someone's house and they have dull knives or one "do it all knife " its so much more work for something a 20 dollar block can fix! Time is everything!

[@thomasdavison8996]

Guga loves his knives! Don't mess with this Chef!

[@hyrulekid25]

And wirh a waguy A5 in front.... i want to be a simple man too 🤤

[@charlesbersola8250]

@@thomassloan781 oh yeah. A simple investment of time in sharpening and 20 bucks in a decent sharpener with angle guides goes a LONG way.

[@thomassloan781]

@@charlesbersola8250 exactly idk if anyone else gets a good feeling when your knifes cut everything like butter but I love it !

[@civictroll]

Boil your potatoes like you did for the skillet potatoes and then pan fry them to get a brown crust, also next time cook the skillet potatoes longer so all sides have a crust.

[@jonnystruve]

I am now wondering if there would be a difference in flavor if you cooked sous vide with a Wagyu A5 in the same bag as a choice steak. Would the choice absorb the wagyu??

[@shinysniper9537]

That’s not how... anything works

[@jonnystruve]

@@shinysniper9537you’re just wrong tho. You let a steak stand for 10 minutes after it’s done cooking. Why? So it can soak up some of the juices. Why does Guga dry brine his steaks? So they can soak up the salt. They’re like sponges in some ways. Very likely that it could work the same in a sous vide bag with different juices.

[@ilovetweek000]

@@jonnystruve i agree with you on the brining thing, but people let steaks rest because if they dont, the juice will leak all over the place

[@jonnystruve]

@@ilovetweek000 idk why you said “but”. What you said directly correlates with what my point is

[@ilovetweek000]

@@jonnystruve yeah idk why the but is there either, i was agreeing with you lmao

[@SWGEZTargetYTAccount]

Try butter poached eggs - no crust - whites are cooked through and yoke is creamy smooth. Not good for the heart but.....

[@blase1856]

Just bought a sous vide... Can't wait for it to arrive

[@javierochoa9772]

Guga: “It tastes expensive” Me: “Oh I bet it does!” *cries in poor*

[@shaodynasty1017]

*cooks 200$ steak in wagyu fat*

[@B1g_Salad]

I’ve never been a fan of the way that you fry eggs but dang those egg yolks look top notch

[@stevemullin7931]

If someone ever breaks into your house, run straight to the kitchen and start throwing. Your knife collection is crazy.

[@tryftryf1994]

I love Mau Mau's commentary and reactions!

[@FREESPIRITSSOARING]

5:00 the only thing to make sure is to make sure they are making sure of how sure you going to make them

[@David_Jr]

🤣🤣🤣

[@rossy207]

Look its pretty unlikely anyone will vote this up but if you see it please give it a THUMB, Guga you got to try the ancient Chinese tenderising method!!! its know as Velveting! please do this to maybe an eye round and show us the results!!!!

[@killerroyale-_-5123]

Such good quality vids,much respect to all of you guys ! I’ve been here since 70k!

[@s1gne]

If you are carefull you can make the sous-vide eggs in a pan too. With a carbonara sauce you basicly do the same thing. And if you are going to spread the egg on toast anyways it doesn't matter that the yolk is broken. Just put the yolks in a pan (small pan, nice amount of yolks) and heat it up little by little while stirring the pan with a silicon spatula. and with the potatoes: if you microwave them for 1 minute in a sealed bag or sealed cup they are allready cooked on the inside, then you only need to put some color on it. (bigger potatoes might take a bit longer in the microwave)

[@mr.silver5476]

Guga: It tastes expensive! Me: looks at wagyu and free range eggs Also me: that's because it is expensive!!!

[@boarbot7829]

Wagyu- $200 Free range eggs-$2. They’re not the same. Literal Mac Donald’s in the uk has free range eggs. You can get those for not much. Trust me it wasn’t that pricey.

[@charlie1832]

@@boarbot7829 free range eggs here in mass is are like $4-$5 a dozen

[@boarbot7829]

@@charlie1832 ok, well I usually buy eggs in a box of 6, which is what I was talking about, making me technically right! My point is it’s nothing to the wagyu and it’s not something most people couldn’t afford once in a while.

[@charlie1832]

@@boarbot7829 I wasn’t saying you were right or wrong, I was just saying what eggs sell for here

[@boarbot7829]

@@charlie1832 ok, and I was just clarifying my comment?

[@hajiwisnu8233]

Fried egg methode is the same methode that i always do... I love crispy bottom of the egg and eat the yolk at the end...

[@urosuric6850]

I will never understand why eggs are so expensive in the USA. That egg is a normal egg from where i come from and 10 eggs cost roughly 1.80$

[@weilianlow]

The plating is fire!

[@andrewwinterdawn4115]

"I'm always hungry" I may have messed up this Hulk's quote from the Avengers a little bit but it sounds appropriate..

[@TheSlavChef]

Who wins? Who is next? YOU DECIDEEEEEE GUGA FOOD BATTLES OF HISTORYYYYYYY

[@georgeamesfort3408]

Epic

[@DonPandemoniac]

The humble potato cubes can be so good. I often make patatas bravas style home fries with bacon, roasted bell pepper and spring onion. A great meal on it's own.

[@cadmiral3d146]

Even cheap versions of Guga foods are phenomenal. I love this guy.

[@KurtT-051]

Right now in the summer of 2021, you're gonna have to do some off-the-book shenanigans in order to get that regular strip at $10.

[@niklasaslund4294]

In Sweden medium rare is 50-54 Celsius. And medium is 57-60 Celsius(135 fahreinheit) Sorry if the words are wrong

[@niklasaslund4294]

So Medium rare in sweden is rare in Us

[@portgasdju6445]

Guga is like Sanji from One Piece in real life. He cooks delicious meat

[@briceschiele6661]

Rare compliment... I like it

[@garyv2498]

Damn that's some next level Sous Vide technique for those eggs.

[@DangerousOne326]

DRY AGE WITH EASY CHEESE (AKA CHEESE WIZ IN A CAN)!!! 🧀 9 months of commenting on every video! GO GUGA GO! GO GUGA GO!

[@anythingarax]

I just love Guga's attitude on things always on the high road!

[@kensantarelli2013]

Love that song ... Wesky - Still In My Head ... Makes me so happy when I hear that song, keep using that...forever!

[@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. ;)

[@HowToCuisine]

WOW! So mouthwatering! Thank you for sharing! 😍

[@Mathew-vlogs]

They both look amazing! But it's an easy choice, the cheap one. I just know that I would eat that more often. 😋

[@MattChoo93]

I love how Guga's videos has Guga ads. GUGACEPTION!

[@Opie2]

Oh Steak! It's been a "long time" since they have had steak. LMAO!

[@shaodynasty1017]

*yesterday *

[@gulfside13]

I thought the potatoes were flan at first lol

[@alial-saeed2332]

Here is an idea for experiment , a prime steaks and a wague cooked in the same bag, another prime one cooked alone as control, does wague change the tast profile of the prime one?

[@maximilianovilla_]

My cholesterol levels spiked just from watching this xD

[@ElderMillennialStuff]

I'm so glad Maumau is back

[@user-iq3yr8ly5l]

Video idea: Try Nick DiGiovanni‘s different salts ❤️

[@gamelover2222]

I swear Guga eats Wagyu weekely with how often he uses them in videos!

[@Amy_Dunn]

Has this channel ever popped popcorn with wagyu fat and seasoned it with umami powder? if not they should. lol

[@MrCumstein]

That’s a good idea.

[@Unknown-rh9nl]

You know you have money when you can do the rich and cheap version of things 😂good work guga 💯

[@BrianWalker93]

Guga is a simple man, and I love that about him

[@truthhurts1884]

Here's a tip when you're frying eggs this way guys, if you plan on basting the egg with the oil, get the oil on the spoon and pour it slowly onto the egg. It avoids splashing so the hot oil stays on the egg longer, that way it cooks quicker

[@kironojr]

Next do noodle steak cheapest vs expensive Because I love noodle

[@nickcutler3802]

Wanna know how to meet in the middle with this? Go to an all-you-can-eat brunch buffet and just get the prime rib from the carving station with a make your own omelet.

[@saladspoonami4563]

This was amazing

[@ReveriKeenani]

I just bought Sous vide circulator, got it today and my very first cook is undergoing right now, two Ribeye steaks (even made bit of experiment on the other one with umami powder)

[@ReveriKeenani]

And they were great both, but if I had to choose one, I chose one with Umami

[@chrschn4210]

If you give me runny egg yolk i aint touching it... steaks look great tho

[@AndyLifeInVideo]

Wanted to see how it faired with some mashed potatoes too. Looking good as always!

[@zachtee734]

"When you have good steaks, don't treat them too crazy. Just have the respect." Proceeds to spread creamy egg yolk on wagyu.

[@Idk-fj8is]

3:07 I thought they were scallops. U could trick someone with how good that looks to a scallop

[@Gorfo978]

I would love to see Angel do another experiment like he did with the deep fried wagyu! That would be awesome! You can call it 'The Blindfold Experiment'

[@maabkhalil1543]

His voice is calming and satisfying

[@edwin260]

That doesn't look like a $10 steak to me.

[@tv82832]

Depends on where you get it.

[@dimitristrangalos2519]

I am interested in the process of making the Garlic Olive oil! Any tips or exact amounts? How do you vacuum seal olive oil?

[@Lejajopo]

I did it following another recipe: cover the garlic with oil, cook at 90°C for 3h (I used the oven)

[@flamingcowjuice4918]

One olooks like something i would eat for breakfast and the other looks like something I would eat at a restaurant Anyway im off to have the konfied eggs on toast. I still have so many left over from yesterday

[@lucindajane6433]

Lol it’s confit not konfied. It’s a French word.

[@Jadguy24]

Oil basting is called Poelle, I love to cook salmon that way. The best is when you have garlic/herb butter leftover from dinner on your fried egg

[@yokog5589]

I to have watched food wars

[@thehalalreviewer]

You need to order kangaroo meat online and make a roast, for a mystery meat episode!

[@philiptornelli3477]

Great show, I don’t think “the only thing left to do”, means what you think it does.

[@CarlGorn]

Make some hash out of wagyu eye round. Put whatever spin you want, but it has to include the beef and potatoes, and be fried in a skillet so that they both get a crust. Plus, it goes nice with fried eggs.

[@mttpie5975]

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

[@eduardochipe562]

The way the fat melted off the A5 when you torched it 😮🤤

[@boarbot7829]

Thing is it’s not much about the price, this is mainly about the care you put into each dish- you could’ve made the same potatoes for each one- they’re both “cheap as chips”. The same almost goes for the egg, could’ve just made the same thing but with slightly cheaper eggs.

[@eyehartroosters5552]

Love you Guga!!

[@Occus]

Guga foods has his own cutting board wwoow

[@offlinesandman2634]

GUGA! I have a crazy idea for you to try if you have a crock-pot and a small water pump can I make a souv vide bath with it the theory is that the crock pot keeps a constant temperature and the pump allows the water to circulate to help keep an even temp please I would love to know big fan of your channel and would love to see this in a future episode.

[@gunruby]

steak, egg and potatoes.. nice and perfect 3 way marriage

[@grigoriia8053]

Thanks for the recipe Didn't find how to make garlic olive oil sous vide

[@libradolafontaine411]

Affordable looks really good I can make that tomorrow expensive for next anniversary definitely

[@testbenchdude]

Hey Guga and Maumau, I just wanted to let you know that you can now get lactose free butter now Wholefoods. It's hella expensive, but now when I see one of your recipes that calls for butter, I know I can make it and the 2/3 of my family that are lactose intolerant (including me!) don't have to reach for the pills or suffer the consequences. Anyway, this looked really good and I'm stoked to try to make those egg yolks! Peace~

[@computerboi4667]

Imagine if guga got in contact with elon musk and dry aged a steak in the vacuum of space and put another steak in a vacuum bag like a normal dry aged steak and threw it out into space with the other steak and then got it down and ate it

[@codmepicclips...2567]

Why does he look like guga from guga foods🤔

[@DarthCrack]

you could try to put steak into the water with about 8% (maybe less, maybe more, it' also good experiment) of salt for a few days, in the refridgerator, before cooking and see what happens after sous vide... I do it with pork and then smoke it, but never tried it with beef. Of course don't salt them after this salty bath :)

[@jemuzu7111]

All my life I have never bought eggs in a store, I always have fresh from my own hens and I have never noticed the differences in the color of the yolk

[@inssys]

The way guga does his eggs screams that he's brazilian! 👌

[@TalibowyPL]

If I'll ever buy Sous Vide machine, than I'll do the egg yolks. They look very interesting.

[@thebairn]

I made the sous vide eggs. Life changing!!!!

[@Shoalin23]

Hey Guga are you adopting nephews? I need an Uncle and you are a great Uncle to have. 😁

[@gamingboyzzz1076]

The Best Thing In The World Is Mom's Spaghetti

[@royalprince10]

Guga! Did you make up that egg yolk dish? I’ve never seen that! Super cool!

[@seancraven2361]

Just put full recipe in a link for your subscribers. All ingredients. All prep. All times. Please do this, or release it as a book or ebook. Cheers

[@bradt5427]

Guga, please do a biltong video. Make it with regular silverside / eye round and then with a wagu eye round with fat cap still on. Probably end up with the most expensive piece of meat ever. I can help with the recipe if you need. Maybe practice with the regular meat for biltong before advancing to wagu test.

[@boarbot7829]

I hate tough crispy fried egg.

[@diannt9583]

So do I. I call them burnt eggs.

[@sidrod7299]

Poor carrots sat there with no attention... !!!! lol

[@johnnyaguilarjr.9920]

Very good video, what size is that container you used & what brand is that electric plate

[@YashSharma-jq1qr]

loved this😍😍😍😍

[@melissahealy1950]

steak and eggs and eggs and steak that’s what you should have for breakfast (delicious)

[@buckslim4]

I'm trying those potatoes. Yummy 😋

[@TheJuJuMonkeyBoy]

I always use chicken broth for mashed potatoes. So much more flavor.

[@alexnious705]

It's crazy good everybody 🤣 I love it

[@plaid11]

That’s an extreme version of fried egg compared to what I do. I use butter and not as much as his oil. I just look for the edges to get a little crispy. But those fried eggs made me want to go to the fair and get an elephant ear

[@ninenine5804]

Amazing sous vide egg yolks

[@belialbelial6536]

Hey Guga I've watched a lot of your videos and I understand when you put a marinade or fat in a sous-vide bag it washes out the flavor but what would happen if you put a Wagyu steak and a Prime Steak or even a choice in the same bag together and cook them together