Can you name this MYSTERY MEAT I cooked? Test your Knowledge!

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2 жыл бұрын

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How well do you know your meat? Today we test your knowledge with this insane piece of meat which I did not expect it to be this good. Let me know on the comments before you finish the video.
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#SousVide #Experiment #Mystery

Пікірлер: 986

@SousVideEverything 2 жыл бұрын

@etamar3 2 жыл бұрын

hi guga, can you dry age a steak in shrimp paste? I'm going to keep commenting this on every video until you do. now I know that this comment doesn't have a lot of likes right now, but watch this!

@iankelly291 2 жыл бұрын

Please cook a freeze dried Chicken Breast Sous Vide before you reconstitute it

@DaniMartVtbr 2 жыл бұрын

Rabbit Stew?

@AceMcCrank 2 жыл бұрын

I would love to see how you cook ostrich.

@ilijapopov1997 2 жыл бұрын

@Gamer Hixle they did that.

@keyboard_g 2 жыл бұрын

Always good when Maumau is on the show.

@marwan4358 2 жыл бұрын

*Sad Angel Noises*

@UmairKhan-kc3sl 2 жыл бұрын

What about Angel? 😂

@shammaabdulla4617 2 жыл бұрын

Mau mau and angel combo 🔥😎 elite duo

@eddvcr598 2 жыл бұрын

Agreed!

@maxxxiejazz 2 жыл бұрын

@YetiVision Gaming I am! They all seem really nice people. I love watching them ALL.

@thomasfevre9515 Жыл бұрын

Usual mystery meat: gross, weird looking meat and i immediatly know what it is. Today's mystery meat: i don't know man, looks like regular meat to me.

@mariozelaya2275 9 ай бұрын

A lot of that meat isn’t gross, it’s just Guga’s first time so it probably wasn’t prepared correctly.

@javiTests 2 жыл бұрын

In Spain it relatively common to cook this now and then so it was easy for me 😅. I usually use a pressure cooker with white wine and other things (onions, garlic, etc.) and they end up really nice!

@elpicox1011 2 жыл бұрын

Maybe my favourite meat

@Joan73666 2 жыл бұрын

Nada mejor que unas carrilleras al vino tinto🤤

@StrangeSwag 2 жыл бұрын

grew up with my spanish father making this for me, but i still thought it was less marbled beef cheeks haha

@agustiaraelakh3623 2 жыл бұрын

Haha😅

@vms77 2 жыл бұрын

The best way to do it...

@rudlterranigma5386 2 жыл бұрын

Cheeks, but I guessed them to be beef, because of the dark color. At home we sometimes have them as a slow&low stew from Ox. Really great!

@Norbrookc 2 жыл бұрын

Speaking of clarified butter, Townsends just cooked an entire chicken in clarified butter. 18'th century recipe, so it might be interesting to see a Guga take on it.

@mikesalois3028 2 жыл бұрын

Omg,the onion bite was hilarious. Thanks again for a great video.

@enigma1487 2 жыл бұрын

I absolutely CRACKED UP, Guga pranked himself! 🤣🤣🤣🤣

@Omnishredder 2 жыл бұрын

Only thing is by cooking them specifically he reduced the vinegar so it would be more concentrated... Making it dangerous given that vinegar is an acid, he really should've done them for a lot less time by putting them in for about 30 seconds at the end, not with the butter

@jahlilhill1998 2 жыл бұрын

That had me in tears

@sabasiwach680 2 жыл бұрын

for the marinade. normally you would marinate for 1-2 hours at room temp or over night in the fridge. I think the 24 hour sous vide prolly ruined the marinate taste.

@Nicolas-zq7cl 2 жыл бұрын

quick question - whose marinade is it? who created it

@sethgaston845 2 жыл бұрын

Update: I'm pretty sure this is almost exactly the recipe that Adam Gray uses. I'm not familiar with Adam Gray, but I'd use this marinade in a traditional manner and I bet it would be good. The flavors all make sense.

@WTFHAX93 2 жыл бұрын

The first thought I had when I saw the meat was "It has to be cheeks". Then Guga saying it was on the tougher side cemented my guess. I used to work in one place, where we were serving beef cheeks marinated and cooked in wine with carrots, onions, etc. Personally, not my cup of tea, but the shape was all too familiar to me, making it a pretty easy guess.

@fretless05 2 жыл бұрын

That's what I said, too. I like beef cheeks, but I've only gotten them whole and you have to trim quite a lot off to get them looking like his did right out of the package.

@Master_Yoda1990 Жыл бұрын

Yeah I thought it was neck meat, but close enough lol

@adityapadamwar7004 2 жыл бұрын

Mystery meat episodes should be streamed live so we can guess in real time

@seijiren5115 2 жыл бұрын

Push this to guga. But different meat also had a not normal recipe

@adityapadamwar7004 2 жыл бұрын

@@seijiren5115 yes we should

@jacobotto9766 2 жыл бұрын

10000% this

@Motty-Mateh Жыл бұрын

Hell yeah!!!

@darkplasmo7921 6 ай бұрын

I have just binge-watched them all and guessed right on every one in the first 30 seconds

@QoTRiZz 2 жыл бұрын

I like to image, that when Guga does a plating shot of a side dish like the mashed potatoes, and after shows the shot of cooking the meat saying "for 24 hours", that he actually plates the mashed potatoes and just leaves them for 24h on the counter and then puts the meat on.

@dorira5492 2 жыл бұрын

same thing when he dry ages a meat for 3 months

@mrpepin 2 жыл бұрын

That detail drives me crazy every time : why not show the water bath step BEFORE the side dish preparation, THEN move to the searing, and finally the plating ? It cringes me every single time.

@jonathnrc 2 жыл бұрын

@@mrpepin wtf XD relax dude

@shanedrew893 11 ай бұрын

use your common sense, that is all you have to do

@longschlongsilver7628 2 жыл бұрын

Pig cheek is quite lovely, actually. As it's named in Italian, Guanciale is what's mainly used for the meat portion of things like Spaghetti Carbonara. If you ever want carbonara to be the best it can be, don't use bacon, don't use pancetta, use guanciale. The fat renders out easier

@kapacorro 2 жыл бұрын

Here in Spain we use pork/beef cheeks a lot. Here´s my recipe. I sear the meat with olive oil in a pot, reserve the meat, throw onion, carrots and celery, salt, pepper. When the vegetables are soft, add a tablespoon of tomato paste, two bayleafs, chicken or meat stock and white wine (Some spicy chile or hot paprika is optional). Put back the meat in the pot and let it simmer the longer the better or until the meat falls apart like pulled pork. Another recipe if you can get spanish sobrasada (if not try with mexican chorizo, but it´s not the same...) is: sear and reserve the meat, throw a whole sobrasada and a lot of onions in the pot, salt and pepper, when the onions are soft return the meat to the pot, cover with red wine add two bay leafs and let it simmer just like the other recipe, the longer the better or until the meat falls apart like pulled pork.

@MyUsernameIsAlsoBort 2 жыл бұрын

I love when you guys do mystery meat! Probably my favorite segment on this channel! I'd love to see you try chicken gizzards, I need a good recipe lol.

@rakky9694 2 жыл бұрын

Here in Spain it's called "carrilleras", but in the local market I always find the pieces with the bone, I'm surprised those pieces were deboned.

@Kalasdra 2 жыл бұрын

Here in France we call it simply "joue de porc" but we use it to make some pâté so most of them comes from spain ( 3-4 €/kg difference with france)

@nicholascrow8133 Жыл бұрын

Much like shanks, cheeks are best seared to get the Maillard reaction before braising/sous vide. The whole point is to get them fork tender. Another thing that will be made better by tacofication! Side note, never thought of braising/cooking pickled onions, this video showed me why lol

@dbeevr 2 жыл бұрын

In the Netherlands we have those pickled pearl unions uncooked without sugar as a snack or in salads. I love 'em next to a cheese plate. We call them zilveruitjes, which means 'Silver Unions'.

@hansmuller3604 Ай бұрын

same here at your eastern neighbours "Silberzwiebeln". A standard in winter with melted raclette cheese

@zeuslim1543 2 жыл бұрын

love the fact that videos are posted really often both here and on guga foods🤩🤩

@dbpsons5201 2 жыл бұрын

OMG I've been waiting for another mystery meat challenge video!!! Thanks Guga!

@letsgobrandon4891 2 жыл бұрын

I have been watching Guga basically non-stop for days and so I bought a sous vide and now i just want to sous vide everything!!!

@Matt_Sl 2 жыл бұрын

They are cheeks. Also super delicious in a stew. Judging by their size pork cheeks. Beef or veal cheeks are way bigger.

@TheCheat_1337 2 жыл бұрын

Best pork cheek I've had is Italian guanciale which is cured. Perfect for carbonara and other pasta dishes

@Matt_Sl 2 жыл бұрын

@@TheCheat_1337 I´m surely gonna check that out😉. Thanks for the tip!

@RadDadisRad 2 жыл бұрын

Gotta pressure cook for most tender results.

@frozentigerz7 2 жыл бұрын

@@TheCheat_1337 But guanciale is the jowl, not the actual cheek. Notice the difference in fat in the guanciale to the amount of fat in this.

@TheCheat_1337 2 жыл бұрын

@@frozentigerz7 Jowl is part of the cheek, probably for this cut they used the top part of the cheek or trimmed the fat (because it's for grilling/stewing and not curing)

@corkscrewfoley 2 жыл бұрын

Quite the cheeky episode. Love the reaction to the onions.

@adrienhb8763 2 жыл бұрын

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. ;)

@JMan377 2 жыл бұрын

Love it when he decorates the plates like a professional chef 👍👍

@francinegee9997 Жыл бұрын

When Maumau suffers through a Mystery Meat, I right after go to a video where he's enjoying himself---in this case the deconstructed Wellington. I *ALWAYS* like it more when people are enjoying themselves.

@PanamanianMan317 2 жыл бұрын

I recall Italians use pork cheeks to turn them into guanciale, which is a core ingredient in carbonara pasta and Amatriciana pasta sauce.

@MyBlackandRedCZ 2 жыл бұрын

That’s exactly what I was thinking when he said that they were pork cheeks. 🤔

@zzzzzz69 2 жыл бұрын

Guanciale is actually pork jowl, completely different cut looks different cooks different tastes different People like to call pork jowl pork cheek so it's confusing

@anonnieman 2 жыл бұрын

@@zzzzzz69 maybe it is because guancia literally means cheek

@zzzzzz69 2 жыл бұрын

@@anonnieman yeah well it's confusing when pig cheeks is a whole different thing, in Thailand pork jowl is called "pork neck" which is confusing too cause there's actual neck meat

@anonnieman 2 жыл бұрын

@@zzzzzz69 I know and some people call the pork neck pork shoulder

@BeforeMoviesSucked 2 жыл бұрын

4:18 If your toes don't start tapping as soon as Guga pulls out the sous vide bags, you have no soul.

@jonschmidt1545 2 жыл бұрын

The onion part was the best I have seen in a long time.

@arichiquabtd8092 2 жыл бұрын

I eat a ton of sour stuff in general and I love those onions a ton. I would be eating a crapton at once of those, can't wait to cook and try em!

@noxide23 2 жыл бұрын

I use to eat those onions straight from the jar as a kid, and still love em today, smash the fork straight into the jar haha.

@brokencollarbone 2 жыл бұрын

"It's squeezing my cheeks!" Omg I was dying...lmao

@ernestcervantes696 2 жыл бұрын

@guga, can you do an informational video on your chamber vacuum sealer? What is the capacity? Can you fit a roast or brisket inside?

@cryogelatin1952 2 жыл бұрын

Psychiatrist: Sour Guga isn't real, it can't hurt you Sour Guga: 8:42

@adambarron4015 2 жыл бұрын

Mau Mau: "It's not bacon." Get him some guanciale, stat. Italian cured pork jowl. On the topic of cured Italian pork, pancetta, Italian cured pork belly. Also, waiting on another mystery pork cut: the porksteak.

@zmikedj1541 2 жыл бұрын

Pancetta is not cured. Pancetta is the Italian for pork belly

@maartenvalentin4162 2 жыл бұрын

In Belgium we use pork cheeks in our world famous “stoofvlees” - a stew with made with dark beer and onions, delicious stuff.

@zzzzzz69 2 жыл бұрын

I looked it up and wikipedia says it's the same as carbonnade?

@maartenvalentin4162 2 жыл бұрын

@@zzzzzz69 Yes, that's basically the same thing

@nathansmith5333 2 жыл бұрын

a few years ago wouldn't have know, but Guga inspired me to get more into meat and getting better quality. The moment it popped on screen i knew ot was cheeks, i use it for barbacoa a lot, but it wasnt until after he handled it a bit that i knew it wasn't beef.

@DavidFSloneEsq 2 жыл бұрын

Nice… and good to know that they cook up better with a simple rub. As far as future mystery meats are concerned, have you ever done a video about pig tails (the tails of pigs, not tufts of hair tied up on either side of a child’s head)? My pal Simon Glenn would occasionally run them as a special at his legendary NOLA style Brooklyn pop-up, Tchoup Shop. They were a symphony of fat and gelatin.

@Saintity 2 жыл бұрын

Haven't seen the end yet paused when you started searing. But judging from the color of the meat and the temperature you sous vided the meat, I'm gonna guess it pork based, so maybe wild hog.

@jonathanthien1803 2 жыл бұрын

Finally get to see Maumau again! Haha. By the way 8:42 🤣

@MrBaffo81 9 ай бұрын

In Italy we call that cut of meat "Ganascino" or "Guanciotto" (even if it is pork or beef). One good way to cook it is braised with a lot of good red wine for long (2,5/3 hour) at a low flame with sweet onions and dried raisins.

@carlosr.g946 2 жыл бұрын

In Valencia, Spain, we consume this type of meat a lot, particularly in the roasted format, with a generous serving of potatoes (roasted as well, of course). Just add some allioli (which by the way means "all i oli" and directly translates to "garlic and oil") and you're good to go.

@HunterSlayer2727 2 жыл бұрын

I figured from the dark colour, Beef like the chuck meat, really doesn't look light enough for the animal it belongs to. Anyone know if it makes for good taco meat I'd imagine so since it actually tastes good unlike every other mystery meat Guga has done. 😂

@janvaclavek5454 2 жыл бұрын

So far every mystery meat guessed right. Finally studying human anatomy pays off. But I think next time we could try to guess some animal meat.

@raytumb 2 жыл бұрын

Man guessed the meat so hard it became human

@lodielieb8482 2 жыл бұрын

Citrus Dry Age experiment: Orange, Lime and Lemon. Zest Peel Juice Cover in Cheese cloth

@ThatCrazyKid0007 2 жыл бұрын

Holy shit I actually guessed this one for once before he revealed it and I don't even cook. Love these episodes man, goes to show it isn't all about super expensive steaks.

@jubeikibagami1601 2 жыл бұрын

Had no idea watching, but having pulled cheek meat straight from a smoked pig at a Carolina pig pickin' I can tell you it is phenomenal. Good one guys!

@AdamFloro 2 жыл бұрын

Same here, except Filipino lechon rather than a Carolina pig.

@NeoCyrus777 2 жыл бұрын

For the next mystery meat: Hippopotamus. Dry age a sample of it as well.

@Killbill1933 2 жыл бұрын

Is it legal?

@woutv36 2 жыл бұрын

Immediately guessed it, commonly used in Belgium in stews

@jmtorres2490 2 жыл бұрын

That onion face was hilarious 😂

@EJxDOT 2 жыл бұрын

I knew it was cheeks cuz , they look like over sized quahog pieces of meat kind of like what you’ll see on a chicken thigh that little nugget, so I thought what part would be a nugget on a animal, I thought it was beef tho, so I guess half wrong is okay lol

@DangerousOne326 2 жыл бұрын

🧐 *DRY AGE WITH CAVIAR!!!* 🐠 Keep it cold ❄ 🌨 ☃ Keep it fresh 6th month asking! GO GUGA GO!

@EithanWinters 2 жыл бұрын

Dude. It's gonna be mold.

@LowFast23 2 жыл бұрын

Hey Guga! I wached almost all your videos from the beginning, and as the matter of a fact I started sous vide because of you! But I couldn't help but notice, you did not make sous vide goose breast yet. I highly recommend it, since it could be an interesting video and also it is delicious. I think it's even better than sous vide duck breast. Just give it a try, same old salt, pepper and garlic powder, a good bath, and its ready. Thanks, David

@eldibs 2 жыл бұрын

I guessed the cut correctly, but not the animal (I guessed beef cheeks). Considering how much I've learned from Guga's videos, I feel pretty good about getting it half right, and I know how much I still have to learn. Also, I wonder if crushing the onions before cooking them (like you would with a garlic clove) so that the excess vinegar can escape might make them better. Though it might be hard to get them to hold still while crushing them.

@pabloaguero6006 2 жыл бұрын

In Spain we call them carrilleras. Super flavourful when braised, they can rival with oxtail in my experience

@-EchoesIntoEternity- 2 жыл бұрын

baby carrots arent actually baby, you can just use regular carrots to make the puree

@macrobioscopic 2 жыл бұрын

Is no one gonna talk how maumau is not looking very excited today?

@MrCarl007 2 жыл бұрын

That carrot puree looks amazing and inviting. I think I found what I'm gonna cook my family this week for dinner! Wow.

@kevintracy5867 2 жыл бұрын

Beef cheeks is my guess. As soon as I saw the meat, that’s where I went.

@sigma_philosophy 2 жыл бұрын

We have a typical dish in Italy with this type of meat called Spezzatino. It's awesome you should try it.

@BigHalfSteps 2 жыл бұрын

Umm... Guanciale. It's cheek meat from pork. Used in all kinds of dishes, like Carbonara.

@SonoIlFactotum 2 жыл бұрын

Guanciale di maiale a spezzatino? Ma tu sei andato di testa….

@anonnieman 2 жыл бұрын

I only know of spezzatino di cinghiale, but that is just the meat not the cheek. I am curious as to how that would work with guanciale

@StacyInLove1 Жыл бұрын

I would love to see Moose as the mystery meat. The time of year when it was harvested is very important. Moose (when blueberries are available for them to eat) is my favorite meat. When they are eating thistles and bark in cold months... the meat definitely suffers.

@st.haborym Жыл бұрын

I remember I slept over at a buddy's place in high school and in the morning he served moose chili. It tasted just like beef.

@StacyInLove1 Жыл бұрын

@@st.haborym Please try it again when the moose was harvested after feeding during blueberry season. It will truly become your favorite meat.

@aubameyang7679 2 жыл бұрын

Gugas videos are always so good 😍😍

@MrVovansim 2 жыл бұрын

Ok, I'll admit, this is the first "mystery meat" I wasn't able to guess within the first minute of the video. Nice, always good to learn something new. Thanks, Guga!

@awesomeosaurusrex 2 жыл бұрын

Damned Guga I've asked for this meat a ton of times, but make it as a stew! Look up "stoofvlees met varkenswangen" and you'll see all there is to know. It's a stew with dark beer and a slice of heavily mustarded bread. Hope you'll do it on Guga foods man, it is one of our national dishes. Ps: add fries and mayo for heaven in your mouth.

@alwaysbroke1976 2 жыл бұрын

if you can get some, I'd recommend some exotic meets. elk, impala, something from over seas that you cant normally get.

@jamesmo666 10 ай бұрын

Maumau took these mystery meats like a champ, props to him

@Mohammedlabara 2 жыл бұрын

My guess is beef cheeks

@antomustaine 2 жыл бұрын

Beef cheek maybe? Lets find out if im right! Yes i was right, in my country is called "carrilleras" and its the most tender meat ever if its properly cooked

@JeanLucCanas 2 жыл бұрын

Called it! My dad would pick some up with the barbacoa on Sundays :)

@thabelomaluleke2413 2 жыл бұрын

I am addicted to this channel

@richardpicard6322 2 жыл бұрын

Finally a chapter where you are using meats that anybody can afford if they can find them. This is very important now that people are starting to struggle because of inflation. Keep it up!

@JesperHolmgaard 2 жыл бұрын

Man you are cooking these all wrong! They need to slowly cook in a pot with vegies for 2-4 hours depending on amount and size. They will be so tender and tasty and you can make the best sauce from the liquid in the pot!

@charlesburow8120 2 жыл бұрын

I’d love to see you try Wild Boar 🐗

@goldengraham 2 жыл бұрын

Good video. The next mystery meat you try should be iguana. They’re also called the chicken of the tree, since you do live in Florida. 😁

@etamar3 2 жыл бұрын

hi guga, can you dry age a steak in shrimp paste? I'm going to keep commenting this on every video until you do. now I know that this comment doesn't have a lot of likes right now, but watch this!

@davidbailote7434 2 жыл бұрын

Literally fell off my chair laughing at the onion reaction!!

@grimmeeper6587 2 жыл бұрын

holy crap! Mamao is back! I was worried Angel had gotten mad and dry aged him...

@TheLoneWanderUK 2 жыл бұрын

Nobody: Guga: eats 24 hour old mash potato after waiting for mystery schmeat to cook

@ordelian7795 2 жыл бұрын

Fun fact about onions. Cooking them with salt makes them sweet. It's to do with the chemicals/enzymes in the onion reacting with the salt.

@mttpie5975 2 жыл бұрын

could u do a video about all of the best steak methods that u have tried on one steak?

@tyler8747 Жыл бұрын

Your mystery meat series both scare me and make me wonder, I. Wonder how that would be, keep it up. You should dry age a steak in rosemary and garlic with a butter binder.

@Iowagrown123 2 жыл бұрын

Don't think I've had pork checks before. But, the pork jowl is pretty good. Stuff I bought had a LOT of salt,, so either needed to slice it thin and cook it til it was crisy, or also sliced it up and put it with other things to cut the salt. Still good on its own, if crispy. Salt a bit overpowering on it own.

@LordRunolfrUlfsson 2 жыл бұрын

My best guess is some cut of goat mutton.... Well, I was wrong. I would certainly try pork cheek, though. Definitely explains the long, hot cook.

@k20dude41 2 жыл бұрын

You have to stew these... Absolutely wonderful

@hattierose5563 2 жыл бұрын

Those onions are best straight from the jar! Especially if you have some super mature cheddar to hand! I've never seen anyone cook a pickled onion!

@ravenmiller6376 2 жыл бұрын

I knew it was pork cheeks! The way they looked firm in the beginning with a very beautiful marbling. I've had them a lot of times in a lot of different ways mostly in a pot simmering away with some vegetables and a good gravy with some mashed potatoes. You can never go wrong with some good Pork Cheeks they always turn out great

@TheSkinking 2 жыл бұрын

Was thinking wild boar, especially when you used apple in the marinade. Never would have thought of cheeks

@intime50 2 жыл бұрын

I'm in Quebec and we have pork cheek bacon at the sugar shack! Mamao would surely like that!!! My jaw cramps up too when I eat something too acid 🤣

@alvarez321 2 жыл бұрын

You should do a dry age experiment with carrot puree.

@standardsergio 2 жыл бұрын

Belgian here. I knew this immediately. You should try a stew for these!

@Negritis 2 жыл бұрын

for some reason at first i thought its kangoroo, maybe you should try that too saw it in "i did a thing" channel

@vikingmandingo9405 Жыл бұрын

It's nice watching these old videos. I miss Maumau in Guga's new videos, which only ever feature Angel and Leo

@kotix11 2 жыл бұрын

Having cooked Beef cheeks a lot, this was an easy one. Pork cheeks are the best cut of pork, simple, with Jowl also very close.

@wyrmbuster 2 жыл бұрын

There’s a Cambodian marinade/flavor bomb called kroeung. It’s made from lemongrass, shallots, galangal, garlic, and kaffir lime leaves. It’s very aromatic and I’d think it would make a good dry age experiment. You can buy it premade but making it yourself is also extremely easy.