I tried ALL Steak AROMATICS combination, Eye OPENING!

If you watch any steak video, they always recommend using aromatics with steaks. But have you tried any other than the basics? I am talking about thyme and garlic? Me neither, today I try them all. It's eye opening on how much better it is when you use other options. Here is the results.

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THE EQUIPMENT I OFTEN USE IN MOST VIDEOS

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* Yorkshire Pudding *
4 large eggs
1 tsp kosher salt
7/8 cup all-purpose flour
1 cup whole milk
3/4 cup melted beef fat

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#Steak #SousVide #Recipe

[batkevn]

A Brazilian living in the US making Yorkshire pudding. I love how Guga explores different cultures and encourages others to do the same.

[WilliamMBill]

Guga you need to try different herbs individually and compare them:
Sage
Thyme
Oregano
Rosemary

You can even try:
Juniper berries
Black cardamom
Fresh bay leaves
Tarragon
Mayoram
Dill
Parsley
Basil
Or mint.
I just want to see what the results would be.

[RichardWestmoreland]

Nice to see Yorkshire puddings getting some love internationally. I'm from Yorkshire, the home of them.

In the UK we have special tins to make them, we don't use muffin tins. They're wider and more shallow which means the puds end up with a dimple you can use to store gravy. There's also a dish called "toad in the hole" where you cook a Yorkshire Pudding with a sausage in the middle.

Beef dripping (tallow) is definitely the best fat for them.

[robbieharris]

“I TRY EVERY AROMATIC”

“As for Rosemary I will not be using that today”

👀

[deemo]

As a english guy that LOVES yorkshire
i knew they was gonna be next level when u added that wagyu fat, OMG
i gotta try this one day 😍

[eugenekrabs]

Title: Every aromatic
Video: “I’ll be skipping rosemary”

[adrienhb]

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. ;)

[RobMocar]

you can revive Yorkie puds if they have cooled and gone soft, wack them back in a hot oven for a couple of minutes and they come back to life

[pauldewet]

Hey there...Paul from South Africa. Was a chef in my early 20's. Love the channel.
Now I have to say the whole orange zest thing had me worried.
But yesterday I did all four (lemon and orange zest, garlic and time and of course butter) with a dry aged ribeye.
I was as surprised as you...
Thanks again for the cool posts.

[Orangeriger]

I love the fact that he can think of so many ideas and make so many good videos from them.

[hackster]

Whenever I marinade a steak I’ve been using olive oil, lemon juice for the acid and just been using oregano, thyme, garlic, and then salt and pepper when I cook. It’s simple but delicious.

[yourstepdad]

Guga: “when I’m dealing with nice steaks like these I keep the seasoning very simple. Salt, Pepper, and garlic powder, and nothing else.”
Also Guga: We will now be adding thyme, lemon, orange, garlic, sage, oregano and rosemary.

[AylisCrescent]

My go-to aromatic as strange as it sounds is cinnamon sticks. With a coriander and cumin based seasoning, the cinnamon pairs well and makes for a Thai flavored twist on steaks. I also like to use lemongrass sometimes as well.

[peppers]

Do grilled brisket tacos (the best)

1.) Slice raw brisket thin
2.) Season with season all or lawrys
3.) Grill on high heat (watch for flare up's because of high fat content)
4.) Using a clever chop meat (because of toughness)
5.) Serve on grilled corn tortilla (chopped onion, cilantro, lime, and salsa opcional)

Creamy green salsa (most people think it has avocado but its a lie)
1.) Grill 5 jalapenos 2 serranos 2 cloves of garlic and a 1/4 onion
2.) Once charred blend everything together
3.) Crucial step slowly drizzle canola oil while blending to emulsify (if oil seperates stop and remove excess oil and reblend)
4.) Add salt to taste (even though it has a lot of peppers it is not a very spicy salsa. Really creamy in texture)

[fishsockss]

Next Aromatics: Shallots, Onion, Lime, Chile Peppers, Ginger

[Tiddle_s]

The white part of citrus fruit is called the pith, and the coloured part is called the zest.
I like to grate both lemon and orange zest and add it to mincemeat when making patties or meatballs or extra flavour :)

[justinbisc]

I have done the lemon zest in a compound butter before and it was amazing. Now I will have to try the orange zest instead. Thanks for the video.

[yin]

I'd love to see a range of desserts that could be done at least part-way in the sous vide :D

[sir_i.p.freely]

We marinate steaks in orange juice here in my house and use garlic salt to finish them it always tastes good and I know it might need onion powder but it always reminds me of home

[TheSlavChef]

Monks open their third eye, Guga opens his MEAT eye. Angel .... dry ages.