Steak Tenderizing: FRUITS vs MACHINES Series Finale!

To find out the best way to tenderize a steak after so many different experiment today is our series finale, fruits vs machines which one is better to make the perfect tender steak?

Watch all Series Episodes

* Pineapple Disintegration Experiment

 * Become a MEMBER of GUGAFOODS *
-----------------------------------------------
SUBSCRIBE to this Channel
-----------------------------------------------
Subscribe to my Other Channel
-----------------------------------------------
* Guga MERCH *
-----------------------------------------------
My SOCIAL MEDIA, Let's connect!
-----------------------------------------------
* MAIL TIME Want to send something?
13876 SW 56th Street #128
Miami FL 33175

* Steaks by Grand Western Steaks
Use Code "SVE" for 15% Off any purchase, no restrictions!
* For Personal Touch Speak to Rep. Emilio [phone]
F.Y.I. They have picanha, TELL HIM GUGA SENT YOU!

* My SMOKER and STOVE *

* My Wireless Smart Thermometer *

* My Knives *

* TORCHES OPTIONS *

* FOGO Premium Lump Charcoal - The First Ingredient.

* OFTEN USED EQUIPMENT *

* BBQ Equipment *

* Sous Vide Equipment *

**************************************************
* The link below has EVERYTHING I USE *
**************************************************

* VIDEO EQUIPMENT *

* My Music *

* If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-)

#Steak #Grilling #Tenderize

[TheBigMafiosi]

Enzyms work at a spicifc pH-Value. By mixing up papaya and pineapple you create a pH somewhere in between of the optimal pH-habitat for the enzymes of the papaya and the pineapple. Proteins are partially negative and positive charged. By changing their pH-habitat (increasing or decreasing the Hydrogyn-Ion concentration) you are changing the enzymes 3D-structure and it doesn't work anymore. Therefore it is essential to know that each enzym only works on their counterpart substrate. Hope i could help. Sorry for any grammar mistakes. Greetings from germany.

[omerulger]

Why not pineapple it for 30 mins, than drain and dry brine it overnight. Salt will inhibit the enzymes, in addition to dry brining. Might help with the sear

[murrayw.]

"Florida is nice and sunny but 5seconds later it's rain". Laughs in Scottish

[UnorthodoxParker]

i put my son in a bath of pineapple enzymes for over 1 hour and he is no longer with us. RIP Tanner

[quetzacoatlx]

For the papaya-pineapple mixture, the enzymes were eating each other since they themselves are proteins.

[tylerthomas]

"But I'll tell you one thing, it feels extremely tender on my hand, and as I know from experience, this one is tender"

[WutsATroll]

I love how you guys immediately give away the best method, but there is so much more knowledge throughout the video.

[Hellothere-vrum]

He legit makes this seem like he's working with zombie meat with the music and Horror movie level narration and voice.

[IberianCraftsman]

a way to use the skin of pineapples, eat the insides and blend the skin to tenderize meat.

[ryang]

Guga2020!
"Let's dew et"

[billcipher]

"Pound that meat like you mean it"
-Guga, 2020

[anaspatel]

I think the enzymes work at different pHs so when you mix them together you get a pH where neither of the enzymes work well. Just a guess tho correct me if I’m wrong.

[HeiseyMotors]

Take a shot every time Guga says "enzymes" differently lol

[ginnipig]

For the Jaccard, I go slower making sure to go all the way through the steak in a straight line to the cutting board. Also just up and down (2 passes) the steak on either side. If you rush, as Gugua did, moving around as you puncture the meat you'll just rip up instead of getting nice straight cuts through the steak. I also use it on sous vide chicken breast, which works like a charm.

[sms]

Moral of the story: get a good cut of beef.

[boester]

Guga: Points at the last steak
Angel: I hear something ringing, I gotta take that call!
Guga: FOR SCIENCE!!!!

[KiTA-]

Him: "Eveyone has this one at home.

Me: 👀 "...."

[maxarrow]

I have a Jaccard and love it but I use it primarily for marinating meats. use it a few times a side and then put the meat in to marinate. it really speeds the process up!

[TheEndlessBlade]

Me: i wonder what Guga's latest video is about
Guga: beats his meat and covers it in fruit mush
Me: cool

[blatzphemy]

Guga, you missed the best fruit for tenderizing meat-- the Kiwi!!!