Steak TENDERIZING EXPERIMENT - What's the best way to TENDERIZE steaks?

[@GugaFoods]

Have you see tenderizing experiment 2? Check it out kzbin.info/www/bejne/m4ioqYKGe5WVppY

[@sliberda4772]

Would if you used the pineapple in conjunction with the Jaccard? Even more tender or too much, ie mushy?

[@teutonieth]

I'mm give you a piece of advice @GugaFoods: taste testing MUST be done double blind or your results will be unreliable, because of unconscious biases, such as the knowledge that pineapple has protease enzymes that catalyze the breakdown of muscle tissue. I.e. tasters mustn't know what steak they're eating and they can't be informed until the entire experiment is done. Since you prepare and cook the steaks you need to discount yourself from the testing. I hope this will help in future testing and gives your channel a boost in experimental reliability.

[@christopherquiambao8288]

Guga Foods j

[@bkallday2998]

Guga Foods : So how long do I let the steak marinate in the pineapple ?

[@rokkfel4999]

You kmow whay i like about your channel your voice it reminds me of of the father at our local church nice

[@NoThisIsPatrick94]

If somebody had no context and started at 4:15 they’d be so confused lmao

[@0010-e4e]

Jonathan Lammey omg this pineapple is falling apart

[@lucidtickle8347]

LmAo

[@danieldinh9911]

got a chuckle out of me.

[@TruthBomber73]

LMAO!!! I went to that point in the video (after watching the whole thing of course) and could not stop laughing! You are SOOOO right, LMFAO!!!!!

[@jackkinnaman1342]

This made me laugh

[@fg7496]

Seeing the progression of this channel from years ago till now is wholesome. Happy to see what hard work and determination can do. Go Guga!

[@MARK-gp9hb]

I wish I could go back in time to experience that!

[@sexphisto]

DUUUUDE!!!!! this changed my life. i just tried this with blade steak. i used to wonder why they sold blade at all. i marinated in pineapple for and hour, washed, dried, seasoned and cooked on a 500F iron skillet with butter. nobody could believe it was blade steak. im going to have steak twice a week now.

[@YessahBlessah608]

So chuck steak would work too?! Dude that’ll be awesome for my diets now

[@mrco0ol1490]

Try kiwi 🥝 have the same effect of pineapple without adding any fruity taste to the steak

[@TheBinklemNetwork]

@@mrco0ol1490 thank you for your input, it has been noted!

[@UnpredictableAri]

What is blade steak

[@UnpredictableAri]

@@mrco0ol1490 the fruity taste is good it makes it sweet

[@GlennGoryl]

1. Take a regular steak. 2. Treat w/ Jaccard. 3. Cover in salt. 4. Place in dish and cover with pineapple juice.

[@TitsMcGeester]

Thats what I normally do, exept I have a powder that's processed from papaya fruit and contains the same enzymes that break muscle tissue down thats in pineapple. That way you don't get the sweetness in the final product

[@aijunky]

​​@@TitsMcGeesterwhat's it called please?

[@nathanialtrebaolclark1915]

@@TitsMcGeester That enzyme, bromelain, is also what is used in all powdered meat tenderizers.

[@sarahalderman3126]

@@nathanialtrebaolclark1915lol, yes that is what I use😂

[@nisnast]

​@@TitsMcGeester you can also just use papaya

[@d48mclain]

I’m a former orthopedic surgical rep and what was basically concentrated pineapple juice was injected into herniated disks as a non-surgical cure. Now does it dissolve tissue? Maybe too well. It was taken off the market as a few individuals were paralyzed as a result. I’d say pineapple juice works as a tenderizer based on the medical data. Betting a few wished it didn’t work so well. Denny

[@MACTEP_CHOB]

Crazy ppl, injecting acid in their body, uhh. I can't even eat it without a red rash around lips.

[@fry8h]

Little did he know, Guga Foods is better as his main channel.

[@samhegdal8761]

N K agreed

[@farfetched1660]

fax

[@earthisnotflat7557]

Big Fax, No Printer

[@Zetsuke4]

Lol

[@Zeverinsen]

HE HAS OTHER CHANNELS!?

[@Hyperias989]

3 tsp soy sauce (low sodium, unless you want more moisture out) 1 cup pineapple juice and half a squeezed lime 2 cloves raw garlic, sliced Steak, needled (aka Jacard) Gallon bag, 45 minutes. To this day the BEST steak marinade I've used. Makes even cheap cuts taste top-notch.

[@santiagoortiz7169]

Than you

[@MrMannie1524]

I agree with this. I use a similar one and I agree completely

[@alejandrayalanbowman367]

leave out the garlic

[@Amb3r1981]

garlic is the best. lol suppose if you don't like it then don't add it.

[@beehead5661]

Alejandra y Alan Bowman you are in the minority as a garlic disliker

[@preston121068]

I've used pineapple puree for years to tenderize meats and it's by far the best tenderizer I've ever found. Just need to be sure not to let it marinate for much more than an hour though, it will turn meats into mush if left on to long. Been there, done that, got the T-shirt.

[@Trytocookthis]

wow, it's hard to imagine a strip steak getting mushy, but thanks for those tips!

[@mailtoray]

Next time you can try PAPAYA, same thing, I use both methods to tendency all meats last 40 years. Nature and feel health

[@Trytocookthis]

@@mailtoray Don't waste a good papaya like that! ;)

[@kristiezornes8439]

Mine turned to mush in a hour next time I will do 30 minutes.

[@ZombieinVacation]

will it affect the taste though?

[@robinkristoffersen7505]

I’ve learned that if you want to tenderize the meat, you should use papaya (purée). It’s does the same job as pineapple because of the enzymes, but does not leave any taste on the steak, like the pineapple does.

[@STRpros]

This could be subjected to bias due to the eater knowing which steak was tenderizered with which product. The best way to truly test is doing a blind test!

[@Trytocookthis]

Somebody suggested a blindfold, but I guess they would have needed an executive producer to assist. But I think it is a great idea :)

[@549BR]

Excellent point!

[@unOrdinaryBlue]

What a maroon Nice one 😂

[@unOrdinaryBlue]

I totally agree with this point

[@凱瓴棨]

What a maroon 。。。。。

[@kazzana9013]

I just came back from a few days at a lodge in New Zealand at the base of a mountain. The chef was amazing with meat. No matter which meat we had, including steak, it cut easily with a normal dinner knife. No steak knife needed. Perhaps that is the true test of tender.

[@zoszos5]

Kazzana where were you staying?

[@NM-tl6pe]

I just used the salt method and a similar cooking method. The best steak I've ever made. I've always taken them out of the package and thrown them in the oven. I used cheap steak tonight and it tasted like I just got it from a restaurant. Thank you!

[@adelaidasicat400]

E

[@richardmattingly7000]

When using a needle tenderizer you season it first because punching holes in it does nothing but punch holes and as with all steaks the biggest tip is you don't cook them ice cold. Letting them rest 5-7 minutes after coming off allows there juices to be released since the tissue contracts it's why they often shrink/thicken from a pre cooked appearance. A good sear is the key to juciness and that boiled effect come from starting out with a skillet/grill not up to temperature is also why they stick while cooking.Tenderizing is more about being patient than anything else but one secret is to know how to cut a steak after its cooked and the tissue has a grain to it so try it at an angle it makes a difference.

[@BlastGrip]

Another tip, any citrus liquid will tenderize any meat. Lime, lemon, pineapple, they all work, probably could even use kiwi. Pick the right citrus for your seasoning, lemon is about the weakest, lime goes great with spicier pepper flavors like chili, pineapple is probably good for a sweeter steak

[@helenalovelock1030]

What if we are sugar free ?

[@hilomdulom8689]

what about vinegar

[@kaywatson6505]

Green unripened papaya is used to tenderize meats the same as pineapple. Both are put into south pacific marinade.

[@Ian-iu2tl]

Good video. I have never seen this side by side comparison before especially when cut from the same piece of beef. The tenderizing agent is called bromelain and is the same agent in meat tenderizer. It's a very powerful enzyme...ever wonder why your tongue stings when you eat a little too much pineapple?? Bear in mind. bromelain levels in canned pineapple or pineapple juice are very low so don't use this. You need fresh pineapple. The highest concentration is in the core or stem.

[@Hopeswilldie]

legends says he still pouring salt on the steaks

[@bobnewhart4318]

Lol

[@lindalotlizard9575]

Do you both have the proper papers to be working for KZbin in the USA? If not, please tell us what country this was filmed in

[@felipeescoda5813]

racist!!!!!!!!!!!!!

[@VinceYoungIsTheBest]

@@lindalotlizard9575 why is it any of your business?

[@lindalotlizard9575]

Hi Jason Stump, you have aroma of being an illegal yourself! We need to build the wall to keep people like you out of this country!

[@vintageringsGarry]

So glad I watched this ! I've been struggling with my homemade sauces. Buddy mentioned ground pinapple, so here I am. Now after your video I can hardly wait. Thanks guys , love your video, well done! ..I used 1 inch fresh pinapple, crushed it up, 2-3 hrs later , Wow!, I couldn't believe the difference. Again thank-you

[@hareemqazi9662]

Amazing! We use papaya because it has the same enzymes that is found in pineapples to break down the meat but the papaya has a very neutral flavour that does not get transferred onto the steak.

[@GugaFoods]

WOW that is fantastic tip. I had no idea papaya works also.

[@Belgarathe]

I think most of us pineapple is easier to find

[@docclabo6350]

Not to be nit picky, but they are different tenderizers. In papaya it is papain and in pineapple it is bromelain. One or the other is found in many commercial tenderizers.

[@shahabali89]

use raw papaya not fully ripen.

[@cristiannoel443]

You can also use honey

[@AussieAussieOZoioioi]

dude, respect for just doing it all at once and showing us all. Very informative.

[@sumerbc7409]

I take a vitamin every day. It's called a Steak!

[@ZeroSeal]

I love you guys because i tried the pineapple version and fell in love.

[@SKSFUNNYMOMENTS]

Hi i may be late but do you think it will taste the same if i buy canned pineapple

[@pinezko7401]

@@SKSFUNNYMOMENTS I may be late too but I think canned pineapple won't work at all because it doesn't have enzymes that fresh pineapple have, when you eat fresh pineapple you feel something pinching your tounge and when you eat canned one you do not have that feeling

[@taylorbarrett384]

So put pineapple and salt together for one hour, then rinse, then use the tenderizer machine (jakar?). Done. 😎

[@lynnwilhoite6194]

Steak soup!

[@thanakonpraepanich4284]

So using all three tenderizer ; pineapple + salt + spiky hammers when cooking half an hour stew with dollar beef. I can see myself doing that...

[@markmayes41]

I going to try the Jaccard first, then marinate with the pineapple. Should be melt in your mouth good.

[@azoneiybelial]

After trying all these methods, gotta say this was my favorite: marinate in 1-2 spoons of sour cream for - 1 hour wash sour cream off mince onion + soy sauce + honey (measure to your liking) - marinate for 30 mins then let sit on rack till room temp, pepper it flash fry 1 min ea side throw in pan on low with butter + garlic and top with vent. 1 min ea side throw on rack on over open flame sear 30 sec ea side

[@crimsonstang]

Guga the type of guy to tenderize a steak with salt, and then wash the salt off, and then season it with salt.

[@erikamichelova8645]

Honestly, I don't get why are people always so confused about this. When you dry brine the steak with salt, it doesn't really get into it. It does its work while dry brining by pulling out the excess moisture and tenderizing the meat. If you just wash it off and then do not season it regularly, it will not have any saltiness to it. That's why you're seasoning it regularly afterwards.

[@darell8310]

@@erikamichelova8645 this guy sucks at cooking

[@dracodanzel]

😂

[@DejaVuDream.0]

LMAO. That's how you're supposed to do it. 🤦

[@neilh184]

We can tell you're from FL when your patio ceiling fan is almost literally crying!

[@GugaFoods]

That is right... the hurricane destroyed that fan and I need to get it fix one day....😂😂😂

[@ChunkyMonkaayyy]

Guga Foods if I lived near you I’d trade repairing anything for some of that good food you always make. LOL!!

[@sajidsalmani8623]

Neil Henne also in background there was a coconut tree

[@taos55]

If you keep looking hard, you will see the hurricane shutters somewhere...

[@albertjimenez3173]

Lol the way his nephew talks aswell

[@GregOWastesHisLife]

"Tastes amazing! But it's not tender!" that cracked me up. Great video, gentlemen!

[@saporouslife7770]

i came across guga a couple days ago... and i have been binging on his vids ever since then hahahahaha

[@PanchoKnivesForever]

saporousLIFE Haha wow! That’d be a dream come true, huh!? I’m envious.

[@enigma1010]

Wait in real life??

[@aidanl3105]

look at sous vide everything lol

[@JeromeMcklansky]

Less do et

[@jakeqwaninne8502]

with the jaccard, you are supposed to use it then put it in a brine or marinade, the holes it makes allows the solution to go throughout the meat, they do this at the packing plants, mostly to larger roasts, and turkey, pork roasts , hams ,etc, same idea as an injector, it works pretty good

[@samakdus]

Just did the pineapple method, my God that is hands down the beat steak I have ever had let alone cooked!!! Thank you so very much!!

[@NicoleRynee]

We did this with flank steak for cinco de mayo tacos last night. Marinated for about 20 minutes. Was SO perfect!

[@KkingRapstar]

Guga has grown. Angel has evolved.

[@VanzDoren]

Hi my name is Fidel Fernandez Los Angeles County Coroner U helped me become an Author in the Journal of Forensic Science. It was this video that put me over the top. Thank u

[@bompton84]

Use the Jaccard, then marinate in pineapple & onion for 45 to an hour 🔥🔥🔥🔥🔥🔥🔥👌🏾

[@eurosensazion]

Salt. The ancients used it, salted-cured meats, preserve meats. From fish to meat. Does the job.

[@MaZEEZaM]

it also tastes much better as the salt penetrates the meat fully if left long enough.

[@dredger9mm]

I will be trying this tonight on some chuck steaks! Thanks, guys!!!!

[@Ra-rs4zp]

Happy Thanksgiving all. I got the idea to use Takii Umami seasoning to tenderize my steaks (instead of straight salt) from this video and I love it because it does the job and adds a nice depth of flavor that takes it to the next level. I liberally coat the steak and leave in the fridge for a couple of hours then wash it off and season it (be careful of how much salt you use if you use any type of salt for tenderness) and from there you can cook it however you like, my favorite being charcoal but sous vide steak is amazing too. Combine this with a Koji rice treatment of several days (I find 5-6 days with a wet Koji mixture works really well) and you'll never want to pay for a steak in a restaurant again cause you'll know yours is better.

[@Jimdish2555]

You guys change my life with this video I just cook to bone in beef rib highs and they were literally falling apart when they went from the seer to the ceramic coated cast iron Pan! What a beautiful thing. Happy to share my process and seasonings if your interested. Wow just insane! I wish I could post a picture but I can't figure out how

[@jeremytalbot8915]

Have you thought of tendorizing with the pineapple... then searing in a fry pan with butter and rosemary? It might remove the sweetness... i think im going to try this.. love the channel! Keep up the great work!!

[@SKSFUNNYMOMENTS]

Did you like it?😂

[@ninarus80]

Can you do another experiment on pineapple tenderizing? I would like to see the difference on steak that was marinated with puree made of fresh pineapple, canned pineapple, frozen pineapple chunks and store bought pineapple juice. Is one better than the others?

[@chrismo3142]

You guys already made your minds up before tasting. Should have blind tasted, would have made it more interesting. Just to be clear, I love the idea of the video lads it was just a suggestion to make it more real for people to watch your judgements 👍

[@Meskarune]

You could see the pineapple steak falling apart, so I don't think the results would have been different.

[@chrismo3142]

Meskarune Disagree, the quality of steak and taste is judged on much more than it just “falling apart”.

[@Meskarune]

They were testing *tenderness*, so the steak literally falling apart is an indication of tenderness. The steaks were all from the same cut and thus the same quality. You are being nitpicky for no reason.

[@chrismo3142]

Meskarune Still disagree and it’s hardly being “nitpicky” it was merely an observation. You can clearly see they both couldn’t wait to try the pineapple one, they even said so, so it’s all about preference before they started. I stand by the blind taste suggestion, look at people who do it with coffee and wine - They are rarely correct in which is the more expensive one 😉

[@RonaldJrNabua]

I agree that they should've blind tasted it because their minds are fixed in the pineappple

[@KidnapSix]

Man I wish I was your friend or nephew so I could come over and try these amazing looking steaks.

[@dualrusty1012]

What if you do all of them on one steak

[@bookknight]

It becomes streak Saitama

[@Dangerously2014]

it eats itself

[@elitepha1270]

Nothing Less black hole

[@Travio567]

Steak turns into my dad

[@annegachanja3468]

@@Dangerously2014 🤣🤣🤣🤣

[@handcannon1388]

I would like to see you try the pineapple on some bargain-basement chuck steaks and see if they come out tender as well.

[@GugaFoods]

Great idea.... Love it.

[@ChunkyMonkaayyy]

Or what if you let them marinade for one hour vs four hours vs 24 hours. Does it work better over time, or worse. And can you add anything to take it up a notch?

[@VideoNOLA]

So, Jacquard + salt + pineapple + frozen overnight = supertenderized!

[@modelcitizen1977]

At some point, the pineapple (or papaya, if you want to get real) will just break down the steak into mush. No idea what that time threshold is, because I've never wanted to risk a steak.

[@musicspeakstoashley]

this makes me want to make some steak ... my mouth waters

[@Ki-chan6]

GOUGA!! THANK YOU! After watching a good few of your videos I have learned how to properly cook a steak. I actually tried the sour cream test at home, but with a slight change. I used French onion dip made with sour cream(we love onion). It was a winner here. Thank you!

[@Wizkid490]

You should try a powdered meat tenderizer. They contain either Bromelain (found in pineapple) or Papain (found in papaya), which are enzymes that help tenderize the meat, along with salt and some starch to help form a good crust.

[@redikurti8334]

or use the fruits themselves just some mango aswell and youll get the best out of it

[@Aki2024.]

I think you can use honey too.

[@davidroberson8951]

Steak isn't meant to taste like fruit. This would be the purpose in not using fruit.

[@jonathanewer5910]

It's good, but you need to be a bit careful with that stuff though. Leave it on too long and the meat will turn to slimy paste!

[@Wizkid490]

You can use the fruit, but it has to be fresh and it's not very convenient. Powdered tenderizers are shelf-stable, and actually improve the crust you get. As for leaving it on too long, that's definitely something you can do. Put some on a 24 hour sous vide top round one time, and the outside of the meat was literally disintegration when I took it out of the bag.

[@TheTheletterI]

Definitely tried the pineapple marinade steak. My take, I feel as though if I let it marinade for a little over an hour it would come out a bit more tender. However, that was so good omg.

[@rvboyett]

OMG! I just got finished trying pineapple. I also did a reverse sear for the first time. I even made a flavored butter. I did this on a CHOICE NY Strip and HOLY CRAP that was AWESOME! My eyes have been opened to a whole new world. Now going back to watch A LOT of your past videos..

[@Hojunhu]

Reverse sear alone saves stakes. I like to rest it for about 10-15 before the sear.

[@canonman223]

It's the bromelain in the pineapple that gives it its tenderizing ability, same ingredient used in powdered meat tenderizers such as McCormick's or Adolf's.

[@leonidas14775]

People think they're allergic to pineapple because it it irritates their mouth, smh I tell them its the bromelain

[@DougHNuts-ee3vn]

I was allergy tested pos for pineapple. There goes your hypothesis.

[@TheItrucker]

Also used in the $1 steaks at the Dollar Store's

[@rustandbleed]

Alternatively, you can use tamarind juice and salt instead of pineapple.

[@skullackbar]

Make milk steak it's my favorite. Also I love magnets

[@jakehanson216]

I love boiled denim, but hate people knees

[@angelheart4498]

Both pineapple and papaya contain enzymes that are called bromelains. These enzymes break down proteins into their building blocks making them easier to digest and absorb into our system. If you left the steak in either of these marinades long enough you would end up with a protein goo.

[@todddavidmoore]

Papaya contains the enzyme Papain

[@ChiTownGuerrilla]

Man your nephew is lucky to have such a cool uncle! Going to try the pineapple sometime, cool channel sir

[@YTMegiddo]

Did the pineapple and your grilling method for Thanksgiving and it made steaks as good as I've ever had. I've never made a good steak. The Meater was great too! Thanks!!!

[@Which-Craft]

Guga from 5 years ago (with hair????) - You were on GMA today! 😁

[@chrisharrison7953]

OMG - I tried the Rock Salt...steak tasted like salt. It was tender, but the salt flavor over took the meal.

[@viajerozz]

Love your videos and your family as well! One question, since I will be using pineapple from now on, if I buy a whole fresh pineapple I don't want it to go to waste..can I freeze the pineapple puree to use on future steaks? Or does it lose its potency? Thanks!

[@surendramanohar7527]

Use jacquard and then keep the flesh dipped in coke for 4 hours and then marinate with lime juice, garlic, pepper powder and salt for 8 hours ( whole night will be still better) and try. You will surely feel the difference ...it's very soft and delicious too. Any way thanks for sharing your way. God bless you. Keep them coming.😊😊

[@catboyzee]

Great demonstration, very informative. Question: Can you use canned pineapple to marinate the steak also?

[@WallFlower81]

Thank you guys so much for this guidance! I didn’t have time to go out and get a pineapple but I tried the salting method on some petite sirloin steaks and even my picky 2.5 year old was asking for more meat! Given that is the second best way to tenderize I really can’t wait to try the pineapple method!

[@stgo_g]

I had no idea this wasn't your main chanel

[@stevenmonsalve1861]

Using papaya works better than pineapple in my opinion. Just don’t leave it to long or the meat will disintegrate. Also the butter technique works great too. You completely glaze your stakes in a thick coat of butter. Let it sit in the fridge for 24 hours. You can remove some of the excess butter and throw it strait in the pan. You will have to season it while it’s cooking.

[@GilgameshApproves]

Never tried it but yeah, the papaya has enzimes. Theoretically, kiwi fruit should also work

[@skyboy2012]

It’s definitely the pineapple that makes it sweet lmao

[@nothankyou3195]

No way!

[@rtstrong]

I’ve been marinating sirloin in straight up pineapple juice for two or three days at a shot. I pat dry them and grill them up. I like the sweetness.

[@foolslayer9416]

I read an article about methods of tendering meat, and the reason why pineapples make meat so tender is because pineapple juice has enzymes that can break down the proteins in meat, making it more tender.

[@jimlarsen6782]

Its the bromelain. I heard kiwi works good without flavoring things.

[@adam1035]

You guys are killing me! Those steaks on this show and others always look delicious! Thanks for all your vids! I’ve been trying out your ideas.

[@Podsixia]

Eats a perfectly cooked filet..." Meh. Flavorful, but it's a regular steak!"

[@PatricesProjects]

Interesting. I bought a big, thick top round and was saying that a local butcher back in my younger days used to offer to dip the steaks in papaya juice that acted as a natural tenderizer. My 22 year old son said maybe pineapple juice would work to change the structure of the because of the acidity. I taught him to cook in his early teens, and he took a foods class in high school. I might have to buy a nice pineapple. Thanks for sharing.

[@tomripley4350]

honey works as well as pineapple because they both contain similar enzymes which break down the meat personally I prefer the flavour with just salt and pepper

[@alestamills8020]

honey does not contain bromelain. never did. it is the sugar component in honey.

[@rodneysmart9774]

I like the reverse sear. I season with s&p and then rub with a crushed clove of fresh garlic. I don't understand garlic powder. With good steaks no tenderizing necessary for me.

[@pratasmuggler6940]

guga at 0:31 : i will be saving this for my main chanel suos vide everything guga foods : *blows up* guga : this is my main chanel now

[@captain__devin]

Definitely trying this pineapple trick. Thank you for posting this.

[@GugaFoods]

it works well.

[@zhdfzfjvzrtuztuzt]

Yep. Ill give it a try too.

[@captain__devin]

I have done the salt method before and couldn't tell much of a difference.

[@josh9220]

Did you ever try beer?

[@Obamafan6861]

Don't be tempted to go more than an hour or so. Doing it too long breaks down the meat too much.

[@jspell3539]

Good video my friend. Nice variety of methods. I look forward to seeing you try my salt method on a chuck roast sous vide!!!! Keep up the good work!!

[@GugaFoods]

You better belive it Jspell,.... I have it on my list.

[@0623kaboom]

i would never ruin good meat by boiling it in a bag ... no matter what you call it ... it still ends up being BOILED meat which is equivalent to spam and velveeta.

[@jspell3539]

0623kaboom, no disrespect intended with my comment to you. Sous vide is nothing close to boiling meat in a bag. The temperatures that are used are not half what it takes to boil water. It is a method that has been used for many years in professional kitchens and is tried and try. I can see where you would be skeptical at first glance but once you understand the method and use it, nothing else even comes close to the results it produces!

[@Whiskerz77]

0623kaboom you obviously have no understanding of it. There’s no boiling involved in sous vide at all.

[@ksk5517]

One hour covering with pineapple maybe too long. I recommended about 30 minutes.

[@toylermiyoto1963]

My boy could not just admit the pineapple made it sweet lol.

[@WhisperXK]

I live in Florida and I've had storms every day for like a month and when i heard the intro I legit thought its was super loud thunder.

[@pkicng210]

In Mexico, the carne asada is on a gyro vertical oven. There is on top of asada is a half a pineapple. When I tenderize a steak , I take equal parts of baking soda, sugar and salt. I mix them and apply the compounds lightly on the steak. Sprinkle with real chopped garlic and cracked pepper. The sugar and salt develops that umami taste the baking soda is the real tenderizer. But before I put them on the grill I brush the olive oil or butter.

[@3ktor]

“Chancleta” steak 🥩 😂👍

[@d.j.mueller9257]

Hello Guga quick question how long should one tenderize a new york stip cut stake stay in the pinapple solution for best flavor and tenderizing.

[@williamoverly1617]

Buy a good jackhammer for in the kitchen. Skip the iodize salt. Use water softener. Drive the car over it ten times to help tenderize. Cook it with the flamethrower. For rare steaks, don't kill the beef. Add broiled cactus to spice it up.

[@rogerd4559]

good advice! the racoons will love it after that

[@Pfinn582]

I am excited to try the pineapple. Hey you have great effects. Good video.

[@tomjones9519]

my favorite part is when you say "lets dew et"

[@andresartavia5956]

We can do a drinking game about it!

[@alexisminary2984]

Your profile picture is extremely.....something that people could argue about forever. Especially because of the symbol on trumps forehead

[@tomjones9519]

@@alexisminary2984 thanks!

[@davidmartin-pi1xy]

I made the mistake of doing a whole sirloin and I used marinated for 1 hour. I rinsed all steaks thoroughly. I put the rub on a couple steaks and grilled two hours later. The outside of the steak was disgusting. The meat was like a pate' on the outside and gave it a disgusting texture. Later, i used a knife and scraped the dissolved flesh off of the steak then froze them. I don't know if that did the trick but I am hoping so. I would suggest you try one steak for a very short marinade like 30 minutes.

[@miratay3221]

Use vinegar , salt, paper, garlic powder and you’ll see the magic!!

[@mikelawrencesoler3257]

What kind of paper should I use?

[@Unknown-hg4zo]

@@mikelawrencesoler3257 smartass😆😆😆

[@fubrokonway8529]

@@Unknown-hg4zo dumbass😐😐😐😐😐😐😐

[@corthew]

Baking soda is another way to tenderize meats. Its what gives that distinctive texture to oriental meat dishes at some buffets. The meat develops a silky texture.

[@amberbanay5875]

Please elaborate. How much baking soda do I use?

[@rkempson1177]

" did you order a code red" .......... "DID YOU ORDER A CODE RED ! ! ! "

[@tokeninja1996]

"This pineapple is falling apart" hmmmm...

[@saidchammas]

Nobody: Guga: emzynes in the pineapple Biologists everywhere: *facepalm*

[@avihyde]

are there no enzymes in the pineapple?

[@saidchammas]

@@avihyde well yes but they're called enzymes not emzynes. Not hating on guga just pointing it out so he fixes his pronounciation

[@blackb1511]

Tried the pineapple in my restaurant out of curiosity... it's really cool

[@evolved326]

Damn good cook on those steaks!

[@havardantonsen]

The steaks looks great! I would love it if you did a side by side comparison between sous vide and the Weber. You always ask "is it better than the Weber?" would be great to get an answer :)

[@GugaFoods]

That would be a great test. But, I can already tell you the results as I have done this many times!!! Sous Vide and Weber is the Perfect combination! The consistency of sous vide is untouchable. But if you want to see that video LET ME KNOW GUYS!

[@havardantonsen]

Maybe do a test of multiple techniques. For example: sous vide, Weber, reverse sear in the oven etc.

[@686caleb]

I agree, multiple method test would be great

[@Crushnaut]

Obviously want to see that... Who wouldn't

[@filippolach5074]

yes do the video !

[@Alex-zw7sr]

This channel started as a review / experiment channel. Now Guga just says whatever he thinks the crowd will like. Really cool....

[@mohamedabdulla6303]

I wish they did a steak with all 3 methods

[@PT111111]

The one tenderised with the SWEET pineapple is the only one that's little sweet and he keeps trying to argue it's not from the pineapple? lol

[@ayekantspeylgud]

PT111111 - I liked the video but I kept thinking the same. Like, you cut it from the same slab of meat, pineapple is sweet, coincidentally the pineapple meat was the only one that tasted sweet, yet... you want to claim it’s not sweetness from the pineapple. I don’t see how that makes a lick of sense.

[@benhardwiesner6963]

He meant that even tho the sweetness comes from the pineapple yet the steak doesnt give you a pineapple taste but instead just a sweet steak taste. It was important to him to point out that it doesnt extremely ruin the own steak flavour with pineapple taste and that is why he said it so often. At least this is how I understood him

[@richardrichardsen6611]

The enzyme in question is paipan. It's a protease that digests meat proteins. That's what's going on. It is available in pure forms if you wish to use it and avoid host plant flavors.

[@KvltKommando]

no, bromelaine. paipain comes from papaya

[@bradleybarton9064]

Add some salt to the pineapple. That should fix it.

[@petervangeli6656]

Yes not too long with pineapple...also papaya is good...the enzymes break it down but not too long and do it at room temperature if the meat is too cold it wont work....thx for the video.

[@mrbigg7255]

Cheap steak tacos? Low cost stew meat that you buy already cut up and then marinate with the pineapple. Skirt steak around here is way too expensive now.

[@curtissanders1796]

Hey Guga! What are your thoughts on a milk+butter+salt tenderizer? I just did one in the refrigerator for a couple of days, with some minced garlic added, and it seems like it turned out fantastic-it was incredibly rough cuts from an old steer of ours, but it had alot of flavor. I use milk to tenderize deer meat for a day or two. Not being the steak expert you are, though, I'd love to hear your thoughts/possibly see you make a video about it!

[@TerrenceCallahan]

ew dude lolol this isnt "It's Always Sunny In Philadelphia" keep that milksteak outta here Im just goofin on ya but damn is that really a thing?

[@Teal_Seal]

@@TerrenceCallahan I’ve heard of using buttermilk to tenderize chicken…

[@evilcanofdrpepper]

If the salt turns the pineapple dark and the pineapple turns the steak lighter then I wonder if salty pineapple tenderization would make it twice as tender but without changing the color?

[@jakelovett7643]

tht moment when gugas "main channel" has 300,000 less subs

[@trevorgwelch7412]

Kent Rollins recommends Lime Juice

[@fobrocks16]

I've used pear before, and it tastes amazing. Maybe I could try pineapple instead