They said TANG is why Orange Beef is so good! So, we tried.

[@BOSprodz]

The orange peel was bitter because you used the whole peel with the white part, you shold only use the zest without the white bitter part

[@alge3399]

Exactly what i was going to say. How could he have not known that. Lol

[@frfr12921]

real

[@CarlGorn]

Seriously. In my youth, I worked under a chef from Hong Kong, and he used a really robust vegetable peeler to get long strips of zest off for his orange beef and orange chicken. Using the whole peel, without candying it - rookie move.

[@dsl8123]

I was wondering about that... but the second one with Tang, wouldn't it have the white part too?

[@alge3399]

@@CarlGorn vegetable peeler works great! Leaves out the white bitter rind automatically.

[@altehgudnamesrtaken]

The clip of Angel drinking the tang is pure cinema

[@NeapolitanApe]

Lmao

[@creativeinsiderxbiplob2669]

😂😂😂😂😂😂

[@paviism16]

tang should use that as Ad

[@captainkaleb]

Looks like it came straight out of a commercial :D

[@Triberius]

"What? What? Never turn down tang! Growing boys need tang!" - Kitty Foreman.

[@terminalfx]

Dry age in Tang powder is the only logical step after this.

[@samwaldorf8777]

youre supposed to add some baking soda with the cornstarch; thats what makes it tender. the base ph of the sodium bicarbonate breaks down the muscle fibers giving the unique texture that chinese takeout meats have.

[@Woodyjohnson517]

The first one was bitter because of the 'pith'. That's the white part of the orange peel on the inside.

[@alexanderh.5814]

I work in a Chinese restaurant and as soon as I saw the amount of “pith” I knew it would be too bitter.

[@videostash413]

we know what pith is bro.

[@jasonklow3355]

Agreed. Wouldn't grading the peel, being careful not to get the pith have been the better way?

[@Thalaranthey]

@@videostash413 NOT everyone is native english speaker and it is a new word, i didnt know for example

[@PWCDN]

@@jasonklow3355 just use a citrus zester unless presentation matters, in this case, it doesn't.

[@ElDoppelganger]

Those are CHOICE grade?!? I’ve never seen marbling that good on choice NY Strips. Your meat dealer is a good guy!!!

[@darkl3ad3r]

Came to say the same exact thing. I just picked up 4 choice NY strips from Costco two days ago and they were nowhere near that level of marbling. To be honest I looked at the prime strips and even they looked less than that which is why I decided to save the cash and go choice.

[@underourrock]

Yeah they don't sell choice grade like that over here. Choice, here, means no marbling.

[@nightgaunt69]

Those were way too nice for orange beef.

[@lunova6165]

@@nightgaunt69 yeah kinda defeats the purpose of making it with that quality of beef. The reason people made Orange beef, and such was to use normally very tough cuts of meat and slice them thin enough to make the texture more palatable.

[@DJR000]

​@@darkl3ad3rChoice, more like no choice...

[@TheRealNormanBates]

2:06 believe it or not, a potato peeler works pretty well getting the orange peel off with as little of the pith on it as possible.

[@CarlGorn]

I worked under a chef from Hong Kong who did this very thing.

[@silantoine5181]

You can remove orange peel bitterness by boiling it a couple of times before adding it to your sauce. That's how orange peel confit is done.

[@franklyfishin2327]

Or my thought was to use orange zest instead of the whole peel, the white in the peel is what makes it bitter

[@Thekingofgodofwar]

My favorite thing about Chinese restaurants is that they make a lot from very little. A true testament to making the most of what you have.

[@remnant24]

Huh? Chinese restaurants have some of the longest ingredient lists dishes can have.

[@TheReformedRedheadWeirdoNoMore]

My local China Wok closed down AGAIN after only 3 years of being reopened. The owner, a little old Asian lady, always walks around town with a shopping cart that she loads up with cans, which she scraps for money that she spends at the local produce stand. She always gets the reduced price produce, the food that was gonna get thrown away later that day. She takes that half spoiled food to her restaurant, and her four underage children work in the kitchen cooking all of it. I've even seen her at the local animal shelter, looking at cats. She goes to the animal twice a week, and always "adopts" three or four cats. I swear I once found a cat claw in my honey "chicken". That was the last time I ate there. And coincidentally two weeks later the whole place got shut down, doors all taped shut with red tape. I haven't seen her walking for cans lately,but I have seen her at the animal shelter picking up cats. I guess her kids still gotta eat.

[@Thekingofgodofwar]

@@remnant24 very little doesn't always mean only two ingredients, look at fried rice which uses leftover ingredients or the use of corn starch to tenderize beef. I mean maximizing what you get out of relatively low quality ingredients.

[@TheGambler2003]

@@TheReformedRedheadWeirdoNoMore do you happen to live in Springfield, Ohio💀💀💀💀

[@dra6o0n]

​​@@TheGambler2003 You probably found a whistleblower Also crazy asian grannys exist. I remember a story from my mom about how she used to have a dog as a pet when she was a child in vietnam, and when her dog became sick, her mom fed it GINGER.

[@esotericVideos]

That should be the default cut-away clip any time they reference Angel.

[@Phizzle420]

Tang vs orange juice vs sunny d vs orange soda

[@jamestaylor3805]

I use a combo of orange zest and Crush brand orange soda for making am orange Creamsicle fudge. They each have their place in a kitchen.

[@DylanMurray360]

Orangina

[@jamestaylor3805]

@@DylanMurray360 almost impossible to find in most of the country. I miss it.

[@EngineeredChannel]

Chinese restaurants also add baking soda in the marinade. It's called "velveting".

[@PWCDN]

its because they use cheap beef and it helps to tenderize. In this example, he's using a very high grade of a very high cut. Not your typical eye of round most Chinese restaurant use.

[@EngineeredChannel]

@@PWCDN what is your point? It's not a true chinese restaurant prep without it regardless of the beef quality. More tender more better son.

[@ozmartian2]

For cheap beef cuts only. Never do that with a quality beef like most of Gugas'.

[@ozmartian2]

@@EngineeredChannel Thats incorrect. Chinese restaurants are not velveting their prime cuts of sirloin, for example. And baking soda is one form of velveting for cheaper tougher cuts of meat. Better quality meats are velvetted using more natural techniques involving egg whites etc. You'd have to be insane to ruin an expensive, quality cut of beef with baking soda. And with souse vide the meat is already tender.

[@EngineeredChannel]

@@ozmartian2 Chinese restaurants aren't using sirloin to begin with.

[@Quitt_Chan]

I make orange sauce completely different. And fyi your orange beef was bitter because you don’t know how to properly zest an orange. The white part is where the bitterness came from. The juice itself is tart so it definitely didn’t come from there and the actual zest is not bitter

[@Superintendent_ChaImers]

You ever try making the orange chicken with marmalade? It works wonders. Even better if you use kumquats with some sugar.

[@Quitt_Chan]

@@Superintendent_ChaImers No. I haven’t. I just don’t use orange juice. I don’t want the tang so I just use sugar and orange zest for the orange flavor

[@jamesoleg-ct4gk]

Guga put little bit of baking soda on the beef while marinating to make it silky and to avoid it shrinking while frying plus it will absorb more flavor learned it from working on Chinese resto

[@KawamotoKe]

I know they do this every video, but telling the taste testers which one is the "control" defeats the purpose of having a control.

[@RyTrapp0]

It's just food testing, not a 6-figure scientific study

[@KawamotoKe]

@@RyTrapp0 yeah, but it gets kind of annoying if you watch a lot of their videos

[@CenturyBlade]

It's not as if they haven't already eaten like 666 guga steaks by now and don't know what the control tastes like lol.

[@arnonroyna4420]

Using Tang can give you a more consistent outcome because it's the same product every time. The sweetness of an actual orange will vary from orange-to-orange. All that food looked really delicious!

[@Superintendent_ChaImers]

Not just that, but the tang has citric acid and sugar which causes it to caramalize far sooner in the hot wok.

[@ExaltedDuck]

extra tip... with the cornstarch also use a little bit of baking soda. It'll help both browning and tenderness.

[@ozmartian2]

For cheaper, tougher cuts of beef yes, not for the marbled quality of Gugas' meat and especially not needed when doing sous vide. Chinese restaurants arent putting baking soda on their sirloin slices.

[@LenT1968]

Tang - Also the drink of the astronauts lol.

[@notarealperson87]

the flavor is out of this world!

[@tobins6800]

They couldn't get 7-up

[@PalmelaHanderson]

I was vegetarian for like a decade. I'm not anymore, but eating an entire steak would mess me up for days. i still do it anyway on my birthday, consequences be damned, but watching Guga makes me live vicariously through him the rest of the time.

[@jai0231]

Be careful 😄 enjoy your steak ❤

[@Mis73rRand0m]

Never been a vegetarian but similar reaction, I think beef fat upsets my gut or something. Funny thing is Bison doesn't hit the same.

[@CaptainRon1913]

I can eat a whole steak, but need to go for a walk to help digest it, and not go to bed too early

[@daveb947]

Kinda shocked Guga didnt try to do a dryage version. lol.

[@frstwhsprs]

Because this is Sous Vide Everything...

[@daveb947]

@@frstwhsprs I know. But he typically will do every version at some point. And it seems like he will do dry age first. At least from what I can remember. I was just saying.

[@eyetok_alot]

I am cooking a lot with coconut cream lately, can you think of a way to use coconut cream on steaks ? like 1 just a saus, 2 seared in a fryingpan with the saus, and 3 sous vide it in coconut creme ??????

[@terminalfx]

Too much powder on the 3rd steak, just sprinkle some as if you were seasoning it with salt or pepper, then cook it sous vide. Much better result. Did something similar using sugared blueberry kool-aid as an April fools day dinner with the family, and they actually liked it. (Lightly coated vs completely doused in it)

[@Kayla_Kimbrell]

Idk why i love the music in your videos so much. 😂 it kind of reminds me of what i would hear on the old Nascar '98 game for the OG playstation. 😂😂 and i loved that game!!

[@syedsaeed7183]

You never use the pith (white part) of the peel, only use the zest. Pith makes it bitter.

[@omegand.]

2:07 No wonder the dish ended up so bitter when so much pith was still on the peel, just use a peeler if you're not confident with your knife skills

[@timgoodwintv]

Guga should stick to grilling steaks

[@Hanibul_Lecktor]

They make an Orange version of Mojo, that's what they use....Pollo Tropical uses that in their marinade, and La Granga (Florida folks, if you know, you know.)

[@dattebenforcer]

You forgot MSG. And why no Tang compound butter?

[@altsigma0]

Dry age steak with durian!

[@PWCDN]

Durian tastes like creamy onions that's been sitting out for too long with sugar, I'd actually be curious what it would taste like cooked in savory food. As a dessert or fruit, its a bit weird. Balance off the sugar with acid, use durian instead of onions, might actually work.

[@jasonshere]

@@PWCDN I never looked up what it actually tastes like, but I've seen a ton of people try it out online. Sounds like it could really work.

[@geuros]

I'm like Angel when it comes to spicy. I love spicy food, I use really strong chilli like Jolokia or even Carolina Reaper to enhance my meals and I love it but I sweat a lot. My friends often can't handle the same spiciness but unlike me they don't sweat.

[@heatherford7905]

This is one I have to try. Here's and idea. Sous Vide in Tapatio Hot Sauce. It has a great flavor without being too hot. I'd love to see this!

[@EdHadder]

I Love Sous Vide Everything Videos 💗

[@ALegitimateYoutuber]

You want a better orange food but it's orange chicken and it's authentic because i'm American 1/2 cup fresh orange juice plus oranges zested 1/3 c brown sugar 1 teaspoon salt ginger (i dont know like tablespoon or 2) garlic (2-5 pieces) 1 teaspoon or more of corn or potato starch (depending how thick you want it 1-2 teaspooons of red pepper flakes blend or food processor it all, and it's ready or you remember you left the blender running after walking away ------------------------------------------- fry pieces of chicken thigh (only chicken thigh, never breast meat, because we aren't middle aged lonely white women). but fry in a very basic coating, can even just be all potato starch and a little salt. And fry it hot and until they go brown (about mexican or light Indian) pull out the pieces, drain the oil from wok (if using wok like me). then whatever oil is residue in wok or pan is enough (probably like 1-2 teaspoon or even a tablespoon), and you now drop in that orange sauce, then stir, and if pan or wok is hot after like 5-10 seconds (should be able to notice a slight change in stickiness) you toss in that chicken and now toss and you should see it thickening and coating that chicken. then after another 20-30 seconds that shit is ready to dump into a bowl and serve. To you starving friends who you told food would be ready 2 hours ago.

[@Ricksteady8]

I was told by an old Chinese chef at a fusion restaurant that tang was the "secret" to his orange chicken, it was very good.

[@richmac1414]

I'm just like angel. I love spicy food but my face don't. I don't sweat anywhere when eating spicy food but my face RAINSSSSSSS. When I have chicken or shrimp Mozambique (my favorite dish) I need at least 3 napkins for my face 😅😅😂😂😂

[@kangjohan78]

what happens if you just sousvide it with the RIGHT amount of Tang though.... (3:18 vs 10:06) ?

[@DO4M]

Last time I saw this much Tang being used, Shinji had to get in the robot.

[@revertedrf978]

1:20 guga you should also add baking soda thats what makes it more tender than cornstarch

[@Grd583]

Funny as always 😂

[@TARAROAD]

Fantastic video thanks 🙏🏻

[@cjcoleman7372]

Tang was actually invented for NASA back in the early days of NASSA so the astronauts had something to drink and it was very light to have on the rockets.

[@videostash413]

actually, it was NASA

[@cjcoleman7372]

@videostash413 that was a typo. Idk why my phone did that but yes.. NASA. Thank you.

[@brandonmwale5270]

Day 1 of asking Guga to make a rendition of the masala steak gatsby, local food enjoyed down here in Cape Town, South Africa. FYI, the fries should not be crispy, they should be inbetween cripy and soggy.

[@MavisRecon]

People, the first orange beef was bitter compared to the second one because Tang is basically sugar water, and it made the second dish sweeter. Yes the pith of an orange peel is a bit bitter, but when sauteed into a dish like orange beef, you will hardly even notice that.

[@henrickpetersen6374]

Awaiting patiently for the Moxie experiment

[@BMWSUPERCOOL]

You should try sous vide with roasted garlic! I wonder how it would go! Probably be awesome!

[@MattWeaver-bc9dr]

The more you toss the better it’s gonna be. Words of wisdom by Guga! Lmao

[@LightSkinnedBobRoss]

This man always goes over the top with the test idk what he was thinking for the last steak

[@bpcp3323]

Seeing stuff like this is fun but i gotta say or suggestion adding spices and all different stuff is not the only way to make steak morph flavor just basic seasoning but use different types of wood to grill it and even smoke it a bit gives steak in my opinion whole different universe of taste

[@Scooterpie-oc5cd]

It's all good Angel, I have the same problem, 1 bite of spicy food and even if it doesn't bother me much I still start sweating right away

[@John-p7y7b]

More "Mystery meat" episodes please! They are so entertaining

[@Lunarcheese72]

Angel, I feel you. The second I have any spicy food, even the tiniest bit, I start sweating profusely. It makes eating actually spicy food super uncomfortable.

[@ahha6304]

Damn, I miss Tang, I can't find it in Thailand anymore

[@ZzzzzzTttttttttt1409]

*Guga posts this experiment* Luke Nichols: *starts taking notes of recipe*

[@HellOnFourLegs]

After the cast iron catastrophe I'm surprised Guga has not dry aged Anjo yet, at least make him to drink squeezed orange juice instead of tang

[@ethan5.56]

They sell little packs of tang that you mix in a 16.9 FL OZ bottle of water and it’s way better than I could ever make the big pack of tang powder taste. Takes so much sugar for the big container of tang powder. I’m sure whatever sweetener is in the small tang mix packets isn’t good for you either though 😂

[@novafernandez6839]

I am so trying how you cooked the beef but I love my orange sauce - OJ concentrate instead of juice

[@L1LmeatGang]

Miss old guga videos. They’re all so scripted and fake now

[@timgoodwintv]

100%

[@Lightning4op]

Tang is very famous here in the Philippines 😊🇵🇭🇵🇭🇵🇭🇵🇭🇵🇭🇵🇭🇵🇭

[@AnatharFrost013]

I think the if you hadn't went overboard with the shear amount of the tang powder in the tang sous vide one it would have turned out better. I mean you covered it with enough powder to make ten gallons worth of the drink. Basically you ended up setting it up to fail to start with on that particular steak.

[@newfan55555555555555]

So I can be a tosser without the negativity doing this recipe? Great video as always! Thanks Guga and Crew.

[@WaxedMerkin]

could you add gelatine to s liquid to solidify AKA make jello it and dry age with it

[@davidsavage2670]

have you ever tried to make mayo using Wagyu tallow?? Curious I’ve read it’s really good!

[@RCL802]

I think the first one would be less bitter if you got more zest and less peel or the white part.

[@Samizouza]

Of course my go-to drink whenever I want a thirst quickie, can't go wrong with tang except in this case.

[@Zac-ls6hn]

Black licorice dry aged steak ❤

[@FunLovingCriminal_JB]

Hi Guga, please try dry aging a steak in Chinese Glaze red tub 01 ❤

[@whatshappenedhere1784]

If you add a 1/4 tsp of baking soda to the soy and cornstarch it will help tenderize the meat. Thats the chinese takeaway secret

[@ignacioramos1320]

The bitterness from the first steak is caused by the white part of the peel. You have to use a sharp knife to take it off

[@bbqlvr6137]

I swear the Choice grade steaks Guga gets has much more marbling than the Prime grade steaks available to me. 😭

[@dezertkingz714]

Just curious 🤔 is it necessary to use both dark and light soy sauce because at the moment I have everything but dark soy

[@IronMan3582]

Is this the first time they did the side-dish after the control when they've had 3 things to try?

[@downsouthlouisiana]

I saw Tang and immediately thought Ting the Jamaican drink. Was trying to figure out why it was orange 😂

[@KuaEtus]

Don't use the white part of the peel, that is the bitter part. It's used to make "agua tonica"

[@Ceobeatmaker]

Back again to challenge the crew to Spiciness...I WILL WIN

[@Hortonscakes]

6:06 this will never get old! 🤤

[@jasonshere]

Is that a joke? I skip it every time. (I've seen the same type of footage 50+ times already.) But I also never watch a movie/TV show twice. Variety is the spice of life.

[@EnglishAaron]

With orange zest I thought you wanted to avoid getting the white portion in with the zest of the skin, am I right?

[@railfan711]

Should have made a compound butter with it.

[@marcning918]

He would have if he was doing three steaks instead of seeing the difference in a recipe.

[@DaveDuncanMusic]

You are supposed to remove the pith of the orange peel before you use it. That's why it's too bitter.

[@desec.]

95% of what Guga calls a side dish looks like a full meal to me.

[@travismoore7849]

I kind of wonder what happens if you used general Tso sauce for your stake and marinade.

[@realalreves]

Does the flamethrower give off taste? Some people won't even light their joints with butane lighters.

[@ajd3391]

I feel like the joint is because the butane burns too hot and you waste the weed at the tip since the paper burns off so quickly

[@kaipark_x1358]

Soak and age wagyu with vietnamese Phở. But I'm not sure how long the soup can be used tho, it might be not long

[@jeffhatmaker817]

Tang powder hit the market in 1959. As a kid we drank it, but i thought it was long gone.

[@bloodgain]

Ovaltine is still around, too!

[@W.N.]

Low Key Guga, I didn’t even know they still made Tang… What next Frutopia 🤦🏽‍♂️ 😂

[@shaoronmd]

you know what's missing here? RICE! thou the noodles is a nice alternative 😆

[@Belnick6666]

about steaks, they had picanha for 10 usd a kilo here, but I thought it was too expensive, long time until salary

[@kimandersson9255]

Yo guga, how come you only use New York Strip nowadays, I remember a while back you always had variety.

[@NiSiSuinegEht]

I wonder how the winner would compare to the control if they had been cooked the same. Obviously a sous vide steak is going to be juicier and more tender than one frozen and fried.

[@bluelaser1012]

I miss the oyster sauce commenter…

[@videostash413]

nah

[@davejay6855]

Oyster Sauce Tang

[@tomasplanicka2539]

tang over oranges, sprite over lemons, damn sodas are winning

[@big_kevykev]

What was the Stella Artois on the bacon?

[@sd.2528]

I'm guessing my reply was removed because I included a link. Sorry about that. But Gravy Master is an amazing steak marinade..

[@brianullrich1132]

Are those the hex pans from Gordon? Are they worth it?

[@Natenick5]

Alright I want to know why the idea with the tang directly marinated into the steak was “the more the better”, because it seems like they just used way too much.

[@gryphonofmight]

You should do an experiment using schug/zhug on a Steak

[@anoanonymo1836]

Video suggestion: make 5 different dishes, their origin. Then compare it to the flavor from the dishes into the Meat. Like: orange chicken vs orange chicken flavor in the meat

[@MASViper]

I love Tang

[@reddenjaytv3362]

Congratulations on hitting 2 million subscribers 👤👤👤👤👤👤👤👤👤👤👤👤👤👤👤👤👤👤👤👤👤👤

[@nicholasvanbrunt6631]

Tony Soprano would kill for this orange beef!

[@haidershubber275]

Can you do a dryage with tang or with orange

[@zlinedavid]

A little ‘tang makes everything better.