I cooked Steaks in CHAMPAGNE and this happened!

Nothing like eating a great steak and having something amazing to drink with it. But can champagne pair good with steaks? Today we will find out how this will taste!

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THE EQUIPMENT I OFTEN USE IN MOST VIDEOS

* SOUS VIDE EQUIPMENT *

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* Champagne Butter *
2 Shallots
4 Cloves Garlic
1/4 Cup Redbell Pepper
1/2 Cup Champagne
8 tbsp of butter
2 tsp parsely
1 tsp cayenne
1 tsp Black Pepper
1 tsp Salt

* Pasta Sauce *
1/2 lbs Bacon
3 tbsp Flour
2 Cups Cold Milk
1 Cup Mussarela
1 Cup Smoke Guda
Salt and Pepper to Taste

* Steak by Grand Western Steaks
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* 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! :-)

#cooking #steak #recipe

[DelioDAnna]

when you cook with alcoholic products you need to make sure the alcohol evaporates, when you vacuum seal it the alcohol stays there. you should try to make first evaporate the alcohol and then sous-vide cook it

[nafspark]

Perhaps for these boozy steak experiments, you'd get better results by cooking the alcohol off first before putting it in the bag. That way you get the flavor of the beer/wine/champagne/etc. without the straight alcohol flavor taking over and ruining everything.

You could still do a straight booze 4th steak if you really want the reactions for the content. But I think it'd make for a significantly better eating experience to cook the alcohol off first.

[jokerproduction]

Hey Guga. If you've never tried it champagne butter risotto is awesome especially with some seared Mahi.

[darrenlyddieth]

Guga you forgot the golden rule, you didn't cook off the alcohol in the champagne first.

[darthplagueis]

The issue isn't as much about steak being incompatible with champaign as it is about sous vide being incompatible with champaign.

You see, basically any time alcohol is used in anything, it gets cooked off. Either in a batter or it's used to deglace a hot pan and so on.

But you boil your steaks at only 54 °C and alcohol needs around 78 °C to evaporate, and all that aside, it wouldn't be able to escape from the bag in the first place.

So if you sous vide a steak in alcohol, that alcohol stays in and with it those dry, bitter chemical notes that really don't go well with anything.


What you could try to do is actually cook the alcohol off before you sous vide, which would likely result in much better steak.

[buklao]

Guga!! This is a weird request but you should do an experiment to confuse leo and angel. The experiment is to cook 3 steaks. 1 with salt pepper garlic, 1 with salt pepper onion powder, and the last one you can choose how you would like to season it. It would be funny for them to find the control

[dodge]

Still waiting for the wagyu bone marrow video 😭😭😭 we need titan butter!

[Creeperboy]

That Mac n cheese recipe procedure really reminds me of my mom’s— she taught me how to cook her recipe for a chemistry project

[samsham]

THAT was HILARIOUS!
Your faces on the last steak!!!
PRICELESS.

[JudoMoniz]

Gugas side dishes are always a combination of pasta or potatoes and bacon and cheese. But somehow they're next level dishes

[smdqurs]

Heyy Guga, here's a video idea.
Try freeze drying the pellicles of dry aged steaks and powderize them to make a seasoning, and then use it to season regular steaks!!

[OllieSMH]

Tip for making cheese sauce - if you add a little yellow mustard or mustard powder it makes the whole sauce taste cheesier and especially with pasta it’s great. If you use beer as a base too instead of milk for a cheese sauce it is absolutely incredible

[thomashadizadeh]

Your knowledge is really shining through Guga. I’ve been cooking with your tips for a while, and watching how your channels have developed is pretty cool.
You can see you have 10+ years of experience at LEAST and pretty trusty reviews. Keep it up homie

[slideoff]

Angel's reaction on the last steak....PRICELESS!!!!

[ATS]

my only request in life would be having Guga's music when getting cremated.
I know it doesn't look that good right now, but watch this!

[trashpanda]

The rule whenever cooking with alcohol is to boil off the alcohol first. It's what's done whenever someone makes a whiskey- or wine-based sauce. The compound butter worked because you actually boiled off the alcohol which leaves the more steak-friendly stuff.

[shahilj]

I would love if you experimented more with dry aging lamb. I don’t think you’ve got it right but would be great to keep trying till you get it right

[tomsmith]

A million thumbs up for taking one for the team on this one. You saved 195, 000 people from trying this at home and ruining their steak! If there's ever a Nobel peace prize for "steak", it should go to you guys.

[fidelisb]

I love how you decided on a nice pasta for the side dish! It def set the tone for the Champagne.!

[AjBanjo]

Hey GUGA would be great if you made Nigerian SUYA. It is a traditional Nigerian street food with a very distinct seasoning. It’s really great and spicy