Chef said: STOP eating Picanha, This is 10x Better!

Thanks to EDAN Bistro and Chef Aitor!
Check out their location at: 650 NE 125th St, North Miami, FL 33161

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#cooking #food #funny

[anna]

Portuguese here - Northern Spain has one of the best cuisines in the World! The freshness and high quality of the ingredients and the superb creativity of their World class chefs is in a class of its own!

[Dadouwnabis]

It doesnt matter if the rare steak comes from the same steak that you are cooking medium rare. The reason a rare steak is fine is because the issue from raw beef comes when butchering the animal. If the intestines are punctured and any of the stomach juices get on the meat, its covered in a bacteria that is harmful. That bacteria, however, cannot penetrate the meat and dies from heat. If you cook a steak rare or blue rare, its still safe because the bacteria on the surface has been killed. However, if you take a contaminated steak and pass it in a meat grinder, the surface bacteria is now all the way throughout the ground meat, its all mixed together. So a rare ground meat patty will not kill the bacteria inside. You can still eat it and not get sick if it was butchered correctly, but it carries a higher risk of foodborne disease and thats why its not allowed commercially in many countries.

[weaselbusters]

Calling a duck magret "fake picanha" is like calling a Ferrari a "fake Honda nsx"

[GrantLila]

I just finished reading Forbidden Chef Secrets and honestly, it's packed with stuff I’ve never seen in regular cookbooks. The way it explains everything changed how I cook at home.

[MrAndyvaltierra]

I really appreciate that you have kept at least one of your taste partners...
I have been watching your channel since Sous Vide Everything... And watching you interact with regular people is truly awesome...
I see that you have been really taking care of you health which is very well commendable... Keep on keeping on brother, it's nice to see someone that puts that much honest to goodnesses effort, to be anointed with blessings... 👏👏👏

[chowd.a.d.]

Top class Mr.Guga. The powerful energy and positive attitude you and Chef Aitor have was fabulous to see. More of that please. Brgds

[peterdoe]

We need written recipes for this. Especially the cheese cake!
My wife was US american. I cooked duck for her for her 1st time. As well as lamb, fresh artichokes...so many things.
Glad I was able to cook that for her. Time flies! (is also a song by Vaya con dios, Dani Klein wrote, when a good friend of her had passed away)
I need to go cooking....

[Random_person]

You probably won't read this Guga but here we go
I'm Spanish. For the last years something quite interesting happened in my country
Spanish chefs all around the country have been visiting different parts of the world to improve their methods, discover new ingredients, tecniques and dishes
This has lead to a booming in the variety of restaurants that you can find, and specially the number of different tecniques to make burgers to a point that we became (I'm not kidding) in the burger-capital of the world. If you think about it it makes sense that a country that's been influenced by so many cultures (as Spain is), is eager to expand their gastronomy and master it quite fast.

I've also been to different places, tried wagyu and kobe, but I still prefer my entrecot of rubia gallega the way it's done in Spain.
When I saw you in the old videos trying wagyu and kobe I was amazed and made myself the promise to try it out someday
Well, turns out my "wagyu/kobe" was always at home.

[JBRSRQ]

Guga...please do more videos like this! I will definitely be visiting Edan the next time I am in Miami! Cheers!

[madmh]

Finally, finally, finally, a YouTube video that used a rather unique burger sauce, instead of a slight variant of McDs I like roasted red bell peppers, black pepper, lemon/lime juice, and salt. Let the rest of you learn at least that much from this video! Thank-you for sharing! Wish I was there when I lived in Key Largo.!!!!
AT LAST!!!

[arthurcheater]

I might get away with blue steak but blue burgers, because of the texture, tastes like mush.

[jamesw]

I love the way Guga is always open to learning new things, and with enthusiasm.

[G-Unit]

There's an amazing Basque restaurant in Reno, I always make a point to stop there when I go there!

[ivandean]

This is how I cook my steaks at home. I grew up in Europe and lived and worked in Spain. So, this is normal for me. In Germany, Mettbrötchen was and still is one of my favorites. It is a sandwich made with raw minced pork on a bread roll, seasoned with salt, pepper, and garnished with raw onion slices.

[pov_my_journey]

Guga, Rubia Gallega also known as Gallacian Blonde. Try it for us. People say it is better than Wagyu

[yt_vasil]

Thanks for the great cooking content Guga!

[rsawyer]

It's not my preference but I'll eat a blue steak if it's put in front of me. I'm not touching a blue burger though. Whether it's safe or not, the texture just doesn't work for me.

[hpmmiggie]

Visited Spain last month. They make some of the finest food stuff. I reckon their Rubia Gallacian Blonde beef is the best steak I've ever tried. Guga, visit there sometime (and while you there visit Portugal too) . :D

[melvis]

I've seen this cooking technique with my friends who do not know how to grill. Brunt on the outside and raw inside. They also only use salt and no pepper to season.

[denistremblay]

Darn you Guga. Now have to clean my desk I have been drooling for the most part of this video yum yum