Pro Chef Reacts.. To Guga vs Nick FOOD BATTLE!

Рет қаралды 165,627

Жыл бұрын

Who is going to win this Food Battle? Guga the Meat Expert or Nick the Masterchef Finalist? Let's see and let me know who you think is going to win in the comments below! :)
My Cooking Course: james-makinson-s-school.teach...
‪@GugaFoods‬ video: • Guga vs Nick DiGiovann...
🙏 HELP SUPPORT MY CHANNEL
👉 Single Donations: paypal.me/chefmakinson
👉KZfaq Memberships: / @chefjamesmakinson
👉Become a Patreon: / chefjamesmakinson
📱FOLLOW US ON:📱
▶ Facebook: / explorebcn
▶ Instagram: / chef_jamesmakinson
▶ Twitter: / explorebcn
🛒MY KITCHEN EQUIPMENT:🛒
KNIVES
▶WÜSTHOF Knife Set: amzn.to/3IS94TD
▶Paring Knives: (can never have too many!) amzn.to/2S5y6Ia
▶MIYABI 5000 MCD SANTOKU: amzn.to/499sbmM
▶MASAMOTO KS 240mm Gyuto: amzn.to/3VAPyCq
STONES
▶Shapton Whetstones 1k 5k 12k: amzn.to/3VCFSYf
▶KING Whetstone Set 1000/6000 Grit: amzn.to/3VBAa99
POT AND PANS
▶STAUB Cast Iron 5-qt Cocotte: amzn.to/4ah0KJ1
▶STAUB Braiser 28cm: amzn.to/3vmso8r
▶T-fal Nonstick Pan set: amzn.to/4cxs0Vc
▶HexClad Hybrid Wok 12-Inch: amzn.to/3TRRaqa
▶HexClad Frying Pan 12-Inch: amzn.to/4cxS8PQ
▶Paella Pan!: amzn.to/2UQWT3s
OTHERS
▶Le Repertoire De La Cuisine in English: amzn.to/44fh7Tv
▶BlackBoard Plate: (Pizarra): amzn.to/3dAi3JS
▶John Boos Maple Cutting Board: amzn.to/4cyMnkU
▶Pepper mil: amzn.to/3JKpSMb
▶Microplane Fine Grater: amzn.to/3FQOwcN
▶Flim for wrapping food: amzn.to/42ztQjv
🎥CAMERA EQUIPMENT 🎥
CAMERAS
▶GH5 Panasonic: amzn.to/3IU4g03
▶Sony Alpha 6700: amzn.to/3PHcg8m
▶Sony NPFZ100 Z Rechargeable Battery: amzn.to/3PHy9Ep
LENS
▶Sigma 18-50mm F2.8: amzn.to/3PFiSE4
▶Sigma 16mm F1.4: amzn.to/43AjzEA
▶PolarPro 67mm Peter McKinnon Variable ND Filter: amzn.to/3PESPgo
▶Gobe 67mm UV Lens Filter: amzn.to/3TSfkkv
▶Gobe 55mm UV Lens Filter: amzn.to/3TSrqKs
MICROPHONES
▶RODE Wireless PRO Microphone System: amzn.to/3xewNdZ
▶Rode Pro+ Shotgun Mic: amzn.to/3xf94ug
OTHER
▶NEEWER Camera Tripod Monopod: amzn.to/3xf9b9a
▶Elgato Key Light 2800 lumens: amzn.to/4ac2svi
▶SanDisk 128GB SD Card: amzn.to/3TzrPAc
---------------------------------------------------------------------------
DISCLAIMER: This description contains affiliate links, which means that if you click on a product link, I will receive a small commission. This helps to support my channel and allows us to continue making awesome videos like this. Thank you for your support!

Пікірлер: 727

@ChefJamesMakinson Жыл бұрын

I hope you guys will enjoy this video! Don't forget to SUBSCRIBE! :)

@joshuatempleton9556 Жыл бұрын

if time is not a factor i would put it in a slow cooker with spices and some aromatics and let it cook for 8 hrs, or i would cube it brown it and add it to a stew to slow simmer. quick method i would slice it very thinly on the bias and quick fry in a pan with some onions,peppers and make poor man fajitas.

@Kurumii_nc Жыл бұрын

done :)

@alandun27 Жыл бұрын

OK James! Mr Perrings? Worshester? !! There is no g in Perrins . . . and it's pronounced Woostersheer (short oo like look, and sheer as in stockings - it would be closer to say the pronunciation in ordinary usage is Woostersha') although people in the UK generally just call it Wooster sauce. Worcester (Wooster) is the main city in Worcestershire, a county in the West Midlands. Now try Cholmondeley, Beauchamp and Featherstonhaugh!!! 🧐

@sayianstakepain Жыл бұрын

i was wondering how sharp your knifes is, on how high of a grit on whetstones do you sharpen them on up to 5-8k with leather stropping on 15° or 20° ? i usually sharpen for 22° for having the longest lasting edge :) would love to see a chef use a knife sharpned on grit 10k mirror polish with stropping :)

@ChefJamesMakinson Жыл бұрын

@@sayianstakepain with my German knives I can't get them quite as sharp as the Japanese ones I only have up to 6,000 gritstone right now

@celestef9727 Жыл бұрын

Guga's crew are brutally honest. He encourages it.

@ChefJamesMakinson Жыл бұрын

good to hear!

@buraydaw1 10 ай бұрын

Yes I watch alot of his video, his crew is very honest with him

@partyjerk 8 күн бұрын

They always vote for him in these challanges, except one of them here...

@Susarou Жыл бұрын

James.... as a german I have to say, it makes me really happy how you pronounce Schnitzel. 😢😊🤣 Most of the english speaking people can't pronounce it right. 😁

@ChefJamesMakinson Жыл бұрын

Really?? I'm glad to hear that! 😉 haha I know some German but some words are not easy to pronounce! haha 😂

@BalleChorlin Жыл бұрын

Schnitzel is soo much better with veal. Tried it in Berlin some years ago.

@marlonreichertz5853 Жыл бұрын

ICH WUSSTE DASS ES JEMAND SAGEN WIRD hahahahah

@cptmaddox7270 Жыл бұрын

@@marlonreichertz5853 ich auch :D war auch begeistert

@dennisdennisdennis7 Жыл бұрын

No one cares

@wyverngolem Жыл бұрын

Country gravy is like a cheat code. Not surprising that it wins again. It's specifically designed to make even the blandest and driest of biscuits taste amazing, so if it can salvage those it can basically salvage anything.

@gaelencarter4804 Жыл бұрын

I appreciate that you called out 'looks good vs tastes good'. As a rabid food youtube content consumer, I often wonder how good the dishes being made actually taste. I know that, as an amateur home cook I can make things that look unreal and taste a solid 5/10 lol

@Awsomesism1994 Жыл бұрын

Right lol some times my dish that doesn't look good, tastes amazing but the great looking dishes are just ok tasting.

@Maplecook Жыл бұрын

I have that problem in my private life. I have quite a list of things I've made that taste great, but I would never put into a video, because they look like a**. lol

@ChefJamesMakinson Жыл бұрын

thank you!

@AndyWardinho Жыл бұрын

Or the reverse.. I can't make it look as fancy as KZfaqrs but I'm pretty sure I nailed the cooking/taste

@hazyhalfmoon Жыл бұрын

SortedFood does videos trying TikTok food trends and most of them are not good food, they just look good for low IQ TikTok zoomers

@mareneaufrance5096 Жыл бұрын

Yes, we need collabs! Guga seems like such a nice, fun guy. Since it was a competition, a doubt if any jobs would be on the line, but there probably will be more challenges to be made. I hope Chef James can have a video with Guga sometime.

@ChefJamesMakinson Жыл бұрын

I would love to! :)

@giraffesinc.2193 Жыл бұрын

Guga seems like a genuinely nice man (as does Chef James), so that is a wonderful idea!!!!

@aspao555 Жыл бұрын

Guga's reaction to Nick telling him he's going to use salt bae's technique had me in tears🤣 Your commentary was great here, chef!

@ChefJamesMakinson Жыл бұрын

🤣

@benjaminbouyant2675 Жыл бұрын

Guga is one of my favorite foodtubers, he's nice, generous and he definitely loves what he's doing. Though I can't really replicate what he does, I appreciate everything he does.

@ChefJamesMakinson Жыл бұрын

I can see that!

@HyperHorse Жыл бұрын

I'm sorry but I can't agree. Most of his videos are just done for shock value and he does ridiculous things with food because that's the only way he can be original. I used to watch his stuff but then I just found his videos quite ridiculous. I won't be watching this reaction video. So who is going to make a quiche Lorraine Cassoulet Carbonara z Turducken?!

@TheTenCentStory Жыл бұрын

@@HyperHorse I found your comment rediculous.

@joannasunday Жыл бұрын

@@HyperHorse well, if you think about it, Guga only does meat. So if you have a single-subject channel, you have to come up with creative ideas to keep your viewers interested. And he has a great personality too. I don't think he's going for shock value at all.

@sethgaston845 Жыл бұрын

@@HyperHorse a huge amount of what he does is viewer-suggested.

@tildessmoo Жыл бұрын

For this cheap round, I'd probably make stroganoff. It's not quite enough of a braise to tenderize, but cut the cubes small across the grain, and you at least won't have to deal with long chewy muscle fibers. As for Nick and Guga, I think Guga thought about how to tenderize his meat a bit better. Nick did right cutting it thin, but he cut with the grain to get his long spaghetti strands, which means the cutting didn't actually help much. Then he used canned pineapple juice, when the heat from the canning process will deactivate the bromelain, so that didn't actually tenderize the meat any more than any acid would; vinegar or lemon juice would do just as well. The acid is probably what caused the color change he noticed as well, just like in ceviche. Guga, on the other hand, went to a lot of trouble to break down the fibers and soaked his steak in buttermilk, which does tenderize meat straight from the bottle. In fact, the pounding and cutting he did is part of the standard chicken-fried steak recipe, as what makes it different from a normal schnitzel is actually that you're _supposed_ to use a cheap tough cut of meat and use the process to tenderize it.

@ChefJamesMakinson Жыл бұрын

Stroganoff could be a good chose for this!

@joannasunday Жыл бұрын

Ooh lots of good info here, thanks!

@belalabusultan5911 Жыл бұрын

Guga might try to make Salt Bae look like his greatest foe, but his real nemisis is the eyeround :P

@LeelandCopeland Жыл бұрын

When it comes to tough steak, there is a Chinese dish my wife likes to make 小椒牛肉 - I call it chewy beef with long pepper. The intended mouth feel is actually easier to achieve with tough steak than trying to get a regular steak to firm up.

@ChefJamesMakinson Жыл бұрын

Very interesting!

@emilton3643 Жыл бұрын

One tip about pineapple juice, when using it as a tenderizer, make sure juice in not pasteurized as the high temp alters the enzyme structure from breaking the protein. Also why you only use pasteurized pineapple juice in gelatin when flavoring while still allowing gelatin to set.

@foxsicle Жыл бұрын

Good to know...! =D

@lmpeters Жыл бұрын

Since you mentioned garum, you may want to keep an eye on "Tasting History with Max Miller", as he is working on a video where he makes traditional Roman garum from scratch.

@joannasunday Жыл бұрын

Max is great!

@ChefJamesMakinson Жыл бұрын

I have seen him, he does a fantastic job!

@israelquezada9936 Жыл бұрын

Life in México is a lot less hectic or rushed than in the US, so we have a lot more time. So we have many ways of preparing meat that is not tender that take hours, in some recepies takes one or two days. But one of the things we do is cover the meat with papaya, leave it in the fridge overnight and that tenderizes it. Soaking the meat in milk or yoghurt is another method we use to tenderize it, like they did in this video. Great video and review, James!

@ChefJamesMakinson Жыл бұрын

Gracias Israel! I know what you mean, life in London was very busy, here it is much more relaxed but still not as much as in el campo

@israelquezada9936 Жыл бұрын

@@ChefJamesMakinson Yes, I live close to el campo, there are many farms around.

@stephentoumi Жыл бұрын

Cheers James! So much watching some of my favorites with expertise over it. Thanks mate

@ChefJamesMakinson Жыл бұрын

You are welcome!

@lesalde4742 10 ай бұрын

I love that Chef James is giving tips/reminder/guides about everything and even including history is giving more interesting to watch!

@rauleli Жыл бұрын

I use tough meats only in stews or braised, or mix it grounded for burgers sometimes. I've seen this video before and gave me some ideas. Yes, we use pineapple juice to tenderize some tough cuts for "carne asada", and it does not leave the sweet taste. BTW, Worcestershire sauce in México we called "british sauce" (salsa inglesa), to avoid the tongue twists pronunciation, lol! Thanks for the review! Saludos!

@thejunglekitchen Жыл бұрын

Haha. I live in Costa Rica and they call it Salsa Inglesa here too. They also call soy sauce Salsa China.

@ChefJamesMakinson Жыл бұрын

Interesting! Gracias!

@ChefJamesMakinson Жыл бұрын

😂

@rauleli Жыл бұрын

@@ChefJamesMakinson how it is Worcestershire sauce called in Spain?

@ChefJamesMakinson Жыл бұрын

@@rauleli people don't really use it here

@kevinbuja8105 10 күн бұрын

Congrats on 300k!!!

@ChefJamesMakinson 10 күн бұрын

Thank you so much!!

@marklock6421 Жыл бұрын

Amazing video as always James… hope all is well with you

@ChefJamesMakinson Жыл бұрын

Thank you Mark!! I hope you are doing well!

@karmehed Жыл бұрын

Joshua Weissman and guga just did a collaboration aswell. Guga seems very keen to do collaborations with other creators so here is hoping you can collab.

@Butanozl Жыл бұрын

there's a Chinese method to tenderize the beef called velveting. could've come in handy for Nick in this challenge! velveting the beef is what you'd usually have in chinese stir fried beef!

@reyesjunior0402 Жыл бұрын

Man thank you KZfaq for recommending me your channel. Your analysis is really on point

@ChefJamesMakinson Жыл бұрын

Thank you!

@tr0mpwned 9 ай бұрын

Love your channel so much James! More guga reactions PLEASE!

@ChefJamesMakinson 9 ай бұрын

Thank you! Will do! :) maybe Guga in Spain!

@kernelpaniq Жыл бұрын

Another fun video, thanks Chef.

@ChefJamesMakinson Жыл бұрын

you're welcome!

@danhill6333 Жыл бұрын

I'm sure chicken fried steak has a more substantial "batter". I think the gravy needed I bit more seasoning as well.

@ChefJamesMakinson Жыл бұрын

😂

@mojmirvajgel5956 Жыл бұрын

We made a beef "schnitzel" from a tough cut of meat. Cut about 1 cm thick, flatten it with button, salt, pepper. Mix same eggs, and get panko or breadcrums in a bowl. The meat goes in the panko first, then eggs and shortly fry it in a hot oil. Really short, just the egg have to be done. Then put the fried meat in a kind of baking dish, cover it in beef stock (or even water) and cover the dish. Cook it in 180 Celsius hot oven at least one hour. this is depending how tough was the meat. We eat it with rice, it's really delicious, the meat is very tender.

@Redarmy1917 Жыл бұрын

I use eye of round for beef jerky. Favorite way to do it up is I let it marinade in A1 for about a day before cooking it. I don't put A1 on my steaks, but man, I don't know how any of the companies don't have that as a flavor for jerky. Soooo good.

@johnzaun1144 Ай бұрын

I know I'm so late to the show here James but really love the content. And I tend to hate KZfaqrs lol but these are great to listen to and watch while at work

@ChefJamesMakinson Ай бұрын

thank you so much!

@Vyselink Жыл бұрын

I worked in a meat dept. at a grocery store chain here in New England (Stop and Shop) for a decade. The only person who would regularly buy eye round steaks (which is what we called that cut they are using) told me he'd marinate it for days, like 4-5, cut it super thin, then pound it like Guga did and use it in a stir fry.

@emmasurf8768 Жыл бұрын

my mom would buy it (we didn't have alot of $$) she'd either pound it, then make a tomato based liquid to cook it in the oven covered with other seasoning and lemons slices. IDK which step tenderized it the best but I didn't know that was a bad cut of meat till I grew up. Alternatively she would put in the old pressure cooker but set the jiggle to slow, so it took a bit longer to cook.

@suewardastrologer Жыл бұрын

We call it Worcester (Wooster) sauce in the UK. Thank you for your videos, I enjoy them very much.

@darianroscoe1017 Жыл бұрын

I would think the buttermilk would wash the initial salt application off of the meat. As much as I like fancy food, I grew up on chicken fried steak, so I'd go with that. Well made it's excellent. Only if it's well made. Guga said the meat was deep fried, but it was not submerged in the fat as, in my opinion, those steaks should have been. This makes all the difference for even color and texture. Also, I would have let them sit in the flour for a bit, turning them every once in a while. Meat spaghetti...no. Not visually appealing to me, needs pasta or potatoes (gnocci?) or something else to raise it up.

@Doomscrollin Жыл бұрын

That's a crazy thought about inhaling the wine fumes haha I always learn something with your videos James

@ChefJamesMakinson Жыл бұрын

I'm glad to hear!

@roderickcampbell2105 Жыл бұрын

My definition of "too (two?) much fun". Great video and thank you.

@SusanPlunkett Жыл бұрын

I appreciate your insightful expressions at times Chef James. ;)

@ChefJamesMakinson Жыл бұрын

Thank you!

@sharendonnelly7770 7 ай бұрын

My tough cut of meat suggestion: make a stir-fry! Cut very thin slices diagonally through the grain of beef, marinade, 20 minutes to an hour, of soy sauce with lemon juice to tenderize. And, since beef and broccoli love lemon, run with that adding some chopped red bell pepper and green onions, then serve over jasmine rice. Disclaimer, someone else's recipe was not used here, this is one of my own that I have made for 30 years or more when faced with a tough cut of beef and a hankering for stir-fry. Btw, not all my seasonings were mentioned above, for brevity, and perhaps a bit of "special sauce" secrecy. 😉

@annbower6278 Жыл бұрын

I marinate tough cuts of meat with wine or whiskey or gin (if I have it in my kitchen) for several hours with a herbs & seasoning. Those cuts tend to melt in the mouth after I had cooked it for 2 to 3 hours as soup or stew. For me, it worked.

@Elf-1975 2 ай бұрын

Always makes me chuckle when I watch this when James mentions other uses for mallets. Home defence but not for hammering nails 👌🏼😂

@ChefJamesMakinson 2 ай бұрын

😂😂😂😂

@Jack-tu5zf Жыл бұрын

I haven't been to a Salt Bae restaurant but from what I have seen in videos you're paying for the "experiece." It's like an arcade, you also pay for the "experience" and end up paying like 10 times more for a prize than its actually worth. I remember as a kid I would walk into an arcade with like 20$ then walk out with a plastic slinky and a pencil at best.😂

@ChefJamesMakinson Жыл бұрын

I don't think it is worth going

@joannasunday Жыл бұрын

@@ChefJamesMakinson totally agree and that guy gives me the willies anyway. *shiver* 😁

@roberto2345 Жыл бұрын

I don't think it's worth either also because in uk, his former staff is lawsuiting him for his awful behaviours furthermore the staff added that the meats they use in salt bae's restaurant is on the low quality side

@JTBassvocals 11 ай бұрын

Guga makes a lot of dishes that originate from Brazil and it'd be interesting to see what kind of foods you two will make given your knowledge.

@m2hmghb Жыл бұрын

I take Bromelain Papain every day for health issues. It's the enzymes from pineapple and papaya. My pharmacist suggested it and my doctor basically said it won't hurt anything give it a try. It works for me. This was a good video James.

@leidarstjarna8132 Жыл бұрын

Awww such a gentlemanly competition. But honestly, what makes these cooking videos for me is Chef James’ knowledge and kind personality. I’ve never had patience for them before stumbling upon your channel. 😊

@_bats_ Жыл бұрын

In a Guga video I watched, he said that Wagyu fat was actually far more affordable than you might think - he said it was actually much cheaper than duck fat, which really surprised me.

@MattRoadhouse Жыл бұрын

Grey worms .. that stuff needs some love. Think you were right about leaving it a bit rare. Flash fry to get colour and seal it ~

@666aron Жыл бұрын

I don't know that pineapple juice brand, but where I live canned pineapple or juices don't contain enough bromelain to be useful in tenderizing. Either way, I would go for a mix of shredded onions and pineapple core. That mix worked so far for me.

@DeusExCanis Жыл бұрын

I'd use it to make Texas Style chili (that's chili con carne, we don't use beans or ground beef). I also prefer to use fresh green chilis along with dried chilis. This way it gets stewed for many hours with plenty of fat and has so much flavor you don't notice the cheap cuts.

@ChefJamesMakinson Жыл бұрын

yum! 😋

@artemis5168 3 ай бұрын

Ok, bite me James. lol That Jamie Oliveoil clip at 12:40 made me literally spew a large mouthful of beer all over my monitors and keyboard. Sh!t took me 20 minutes to clean properly. Bastard. hahahaha BUT! The comedic timing was perfect.

@ChefJamesMakinson 3 ай бұрын

really? hahahaha I'm sorry

@artemis5168 3 ай бұрын

@@ChefJamesMakinson YES, REALLY JAMES. You need to use your new powers more responsibly. hahahaha

@rodneyferris4089 Жыл бұрын

I learned to salt an eye of round and wrap it tightly in cling film and let it sit in the fridge for 12-24 hrs. Then remove it, brush off any extra salt and dry the surface. Let the meat rest a little then oil it with EVOO salt and pepper. Brown on all sides and then put it in the oven at 150°C (300°F) and roast for 2 hrs. To carve carve it thinly and serve it forth!

@bc4938 Жыл бұрын

Hi James, I like the way you give constructive and technical commentary, if I had that cut of meat I would probably try cutting it thin across the grain and stir frying it, how do you think that would go?

@ChefJamesMakinson Жыл бұрын

good if you cut it tin!

@yunzelong471 Жыл бұрын

Thinly slice (against the grains) and stir fry. This looks like rump meat, if you marinade/brine well it is a good cut for Chinese stir-fry. Consider using a bit of baking soda to tenderize the meat during marinade. There are many Chinese recipes that could potentially go well with this, probably consider a chow-fun with this cut and bean sprout & spring onions.

@munip346 Жыл бұрын

Very wholesome video,new subs for you chef

@ChefJamesMakinson Жыл бұрын

Thank you!! :)

@KenNakajima07 9 ай бұрын

Yesssss! saw this one few month later but yes, Guga in Spain with a Cook-off with Chef James would be La hostia!!! I think they haven´t done new challenges, but next one I´d like to see it on Nick´s turf with Seafood!

@ChefJamesMakinson 9 ай бұрын

I would love it! but I may have to visit Florida haha

@crisshaya Жыл бұрын

Joshua, Nigel, Guga, Nick, Brian and James all battle in a 3v3 cooking match. Now thats something i wanna see!

@ChefJamesMakinson Жыл бұрын

haha that would be awesome!

@georgeniculescu 3 ай бұрын

i'd like to try the spaghetti, but i'd use a steak cut and mushrooms.. and maybe some other things, i'll make it as i go, but i really like the idea

@misanthropical Жыл бұрын

i look forward to these. you are a nice Gordon

@ChefJamesMakinson Жыл бұрын

🤣

@DewEasy 11 ай бұрын

In the few years I've spent as a line cook and now an aspiring food truck owner I personally believe both appearance and taste are equally important. Appearance/Plating helps improve someone's ability to gauge what they may be tasting and how much or even if they would try a dish at all. However, taste is always final verdict. You can always see the truth in someone's face when they comment on your cooking, because the taste buds never lie.

@danielbaran1957 Жыл бұрын

14:35 Guga had Keeps (hair loss prevention product) as the sponsor for some episodes. He comments sometimes that Keeps can help him anymore. And Guga also sits in the middle when tasting at the end of episodes. This time on the middle is Nick's camera man

@Chamomileable Жыл бұрын

Definitely worth checking out Guga's videos with Nate From The Internet. Nate's knowledge of science creates so many interesting experiments. Recently, they cooked meat by frying it in boiling sugar and it was super entertaining. Nick's meat would have been fantastic with some chopped bell peppers and onions. Sort of like a longer, pan-fried version of stir fried beef.

@ChefJamesMakinson Жыл бұрын

🤔

@dinoson7007 Жыл бұрын

velveting is 1 option (quite similar to using pineapple), you can mix abit of baking soda with water (doesn't need alot, just enough so it disolve and not lump up, too much and it will give a weird taste) and rub it all over the meat, then salt and sort of dry brine it like that for a day. Then apply any method of cooking you desire.

@fredflintstone358 Жыл бұрын

Good advice about the knife. I left my chef knife on the edge of the counter and accidentally knocked it off. My big toe now has a scar across the entire toe. Very happy I still have a big toe.

@Arksmusic Жыл бұрын

Great video as always! I'd love to see your reactions to Jacques Pépin!

@ChefJamesMakinson Жыл бұрын

Thank you! That could be a good idea!

@Saito57G Жыл бұрын

I agree so so so much with the statement that it depends case by case whether "does it look good vs does it taste good". There are so many factors, I would go even further than this - how does it smell, how is the texture. There are so many foods I can't enjoy because something might be feeling off like this - e.g. my roommate has cooked duck hearts once, the flavour was good and smell was amazing, but the chewy texture was like naaaah, same with liver meat

@theelementair96 Жыл бұрын

fun fact: Worchestershire is pronounced "wus-tehr" by the locals in the town of england with the namesake makes sense if you look at examples like Leicester being pronounced "lester". Blew my mind with a ton of years in the industry

@fernandar2013 11 ай бұрын

I don't know if you can because of copyright and stuff, but I would love to see you reacting to the show the bear (the knife psa just reminded me of episode 7 from season 1)

@d3faulted2 Жыл бұрын

I know here in the grocery stores you can buy cube steak, which is a piece of meat that has done to it basically what Guga did. We've always used it for chicken fried steak.

@amanacatandhisdog8836 Жыл бұрын

Great reactions. Good safety tips. Another one in a kitchen setting. Not to drop a knife is a sink full of water. Seen at a lot of fast food places. Great job and background info. What is the cut of meat here??? There is always marinating w acid which I would do and poaching in a liquid.

@ChefJamesMakinson Жыл бұрын

its the eye round!

@MartisGTR Жыл бұрын

8:23 Yes please, I hope it happens! Greetings from Ecuador

@ChefJamesMakinson Жыл бұрын

Thank you!

@SoldierSide88 Ай бұрын

Wow, your pronunciation of "Schnitzel" was absolutely perfect.

@ChefJamesMakinson Ай бұрын

really??? thats good! I was learning German as a kind

@Jan.Bouldering Жыл бұрын

I'm from germany, Schnitzel is a very common dish here. But I have never ever seen anyone use beef for a schnitzel! :D Most common is pork, sometimes chicken. And best option, but a little more expensive, is veal. For the classic "Wiener Schnitzel" you have to use veal, it's a "protected name". And it's so delicious if made good! The Wiener Schnitzel is flattened, turned in flour, then in egg, then in breadcrumbs, and then immediately deep fried in lots of fat (should be almost swimming) so the egg-breadcrumb-crust doesn't isn't glued to the meat, but fluffy. You can also do this with pork, then it's called "Schnitzel Wiener Art".

@ChefJamesMakinson Жыл бұрын

I love Weiner schnitzel!

@nickmet12 Жыл бұрын

Towel under cutting board will save counter top. Also some people use plastic for wraping meat to avoid splashes but i dont like that idea because you can have very small and tiny plastic on you meat at the end

@HereForTheFoodAndMakeup 3 ай бұрын

The meat spaghetti at his Dallas restaurant, Nusr•Et, is $75. Thin strips of wagyu beef.

@lukas_dox Жыл бұрын

I'd have done the same as guga, tenderizing the meat making those cuts and then marinade in Oyster sauce with some rice vinegar and some starch. That makes the meat keep it's juice bc the cuts can make it a little dry if you don't add something that helps retain water. 👌🏼😃

@sauceless6666 Жыл бұрын

if you put a clothe in-between (potentially folded) the cutting board and counter it makes it way less likely to damage the countertop if you are tenderizing something. And imo the look good/taste good debate boils down to at home vs professionally to me at least, at home I'm perfectly fine with food that doesn't look good if it tastes good, but if I go to a restaurant I expect food to both taste good and look reasonably good.

@chiblast100x 6 ай бұрын

Considering they presented only meat and accoutrements on their final plates, seemed to have a 30 to 40 minute time limit (based on work accomplished), and are working with eye of round... I think a variation on Korean BBQ would be my choice were I competing here. Clean the meat, slice 1/8 inch cross grain, get marinating in a mix of soy, marin, pineapple juice, sesame oil, and brown sugar for 10 minutes. Quick sear the meat in cast iron, put aside to hold. Deglaze with the remaining marinade, add gochujang, reduce by half (maybe add a starch slurry depending on time). Return meat to sauce to warm and glaze. Finally plate carpaccio style with thin sliced scallion as garnish.

@Magziesfuntime Жыл бұрын

I have found in my days as a butcher it is really only good as cube steak or maybe stir fry/ tips. For those that don't know tips are basically diced beef. The meat is really to lean for burger unless you add some fat to the grinds.

@dobiebloke9311 Жыл бұрын

James - As best I know, Guga's crew are all family. That was a fun video.

@HoshikoStarz Жыл бұрын

Totally love it.

@ChefJamesMakinson Жыл бұрын

Thank you so much!!! :)

@HoshikoStarz Жыл бұрын

🫣🫣🫣

@Squisky Жыл бұрын

I think... I think I'd freeze it. Then use a deli slicer to get really thin slices. Then I'd marinade it in Bangladeshi kabab spices. So we'll go pinch of nutmeg, pinch of mace, decent amount of clove powder, decent amount of cinnamon powder, garam masala, touch of cumin powder. Blend crispy fried onions into a powder. Mix with sour yogurt, ginger garlic paste, raw papaya puree (for tenderizing; it's pretty neutral in flavour). Then marinade at least 30 mins. Since it'll be sliced fairly thin. Then mix it through with mustard oil. A good amount. Then skewer and grill over charcoal. Done.

@SpSot Ай бұрын

In Britain I was told about how useful slow cookers are, including making tough cuts of meat tender.

@6gradosproducciones Жыл бұрын

I love that Guga takes the no BS route. Just deep fry it, lol.

@ChefJamesMakinson Жыл бұрын

🤣

@kensimmons Жыл бұрын

That's why it's called "chicken fried steak ": you dredge it in buttermilk and flour and fry it in a lot of fat, just like you do with what we always called "Southern Fried Chicken ".

@HoshikoStarz Жыл бұрын

Friend: how do you get drunk? Chef who is cooking: by cooking

@ChefJamesMakinson Жыл бұрын

🤣

@HoshikoStarz Жыл бұрын

Another level of getting drunk 👀

@justaguy105 Жыл бұрын

You just missed him going over to Europe. He actually spent time in Spain. He's got a fantastic set up in Florida though

@ChefJamesMakinson Жыл бұрын

he must not know about me yet

@Cecil0814 Жыл бұрын

Great video... 💯 I would have went with CFS as one or injecting the meat with beef fat. Grinding it also burger, sausage etc. The "Noodles " 🤔? Put it on the fridge, pound it. Then put it back in the fridge you got to keep it cold. Then take it back out to cut the noodles. That's fine right there but they might end up chewy. Go a step further by flattening the noodles like fettuccine and treat it like pasta and incorporate 00 flour to soften the mouth feel up. But if you do this I recommend you make the sauce first. Because the key is to treat it exactly like pasta but remember it's still meat. Hathe sauce in a pan already going. Then maybe in some beef stock poach/blanch/ your "noodles" . Not too long because it's pasta but also meat. Almost like a shabu shabu, but after that quickly put it in your sauce then toss, plate, & enjoy. A good idea to me is a well put together thought. Just add proper technique and execution. Don't overthink it it's just food. Live, love, eat and enjoy food 💯

@marthaamaya61 Жыл бұрын

Jajajaja popó de perro !! Que buen video chef . normalmente los trozos baratos son buenos para cacerolas o caldos o pucheros no ?

@ChefJamesMakinson Жыл бұрын

Si! :)

@MrGrimsmith Жыл бұрын

Put it on a bed of minced onion then cover it with the same and pop it in the fridge for a couple of hours. Brine some finely chopped potato and turnip then make some shortcrust pastry while you're waiting. When the meat is ready, cut it to a fine dice then mix the meat and onion with the veg. Season (mostly salt and pepper), throw in a pie tin, cover with the pastry and bake. I can be that specific as we do it quite often. We call it a pasty pie and yes, it's better with higher quality meat but the most expensive cut we use is beef skirt. Other than that? Braise it in a pressure cooker or slow cook it would be my usual call. Looks vs taste? I like a colour balance on the plate and clear separation but that's it, the rest is all about the taste for me :)

@ChefJamesMakinson Жыл бұрын

interesting! :)

@sillydilly2562 Жыл бұрын

I couldn’t help but notice in the intro there is a shot of Waikiki. Did you cook in Hawai’i?

@ChefJamesMakinson Жыл бұрын

Yes I used to live and work in Kona on the Big Island

@taha2010ification Жыл бұрын

when i was younger, my mother suggested that I go to culinary school. I said no. now I deeply regret it. it would have been perfect for me because I loved to experiment w/ food. what's better than to earn a living doing something you truly love 😍

@aaronarbuthnott9846 Жыл бұрын

This was a good one. I enjoy Guga! James reaction to Guga’s gravy was priceless. Love the vids James, keep it up.

@ChefJamesMakinson Жыл бұрын

I will!

@joah_ Жыл бұрын

Regarding the "wonder how much that cost" on the wagyu fat, I imagine he has a nice stock of it from when he smoked the entire cow for the 4M subs special :)

@Maplecook Жыл бұрын

I had no idea you could get tipsy off of wine fumes...but then again, most of the time I'm cooking, I've already been drinking...lol

@ChefJamesMakinson Жыл бұрын

🤣 you can if you are reducing 5L or more! haha

@NodozFi2eak Жыл бұрын

If put in this situation. I would do bistek tagalog it's basically an asian version of the spanish bistec encebollado. Now due to the time restraint, I would add some MSG in the marinade and cut the meat thinner.

@nachoperezgullermo5636 Жыл бұрын

Ey James, what guga does is kinda a Milanesa, we do a lot that to eat cheap and hard cuts of meat. You should react to someone making good (Also try it, i'm pretty sure that somo restaurant in Spain serves it.

@sortehuse Жыл бұрын

One time when I was a teenager we where going to have steak for dinner, but when I got home my father had put them through the grinder and we had steaks made of ground beef instead which is a regional danish dish.

@ChefJamesMakinson Жыл бұрын

😉

@zackstoner4523 Жыл бұрын

I would probably move to a area and really use that mallet . Those tiny taps made me LOL for real.

@ChefJamesMakinson Жыл бұрын

😂

@Maplecook Жыл бұрын

I want to see a 3 way collab among Guga, Nick, and James!

@ChefJamesMakinson Жыл бұрын

haha That would be cool!

@Biblical_Hippie 9 ай бұрын

5:23 idk if you can braise this cut because it looks pretty lean. itll come out extremely dry if i was forced to use it i would probably ground it and make meatballs and put extra panade with powder gelatin to compensate for the lack of fat and gelatin

@SansBalance Жыл бұрын

If I have the equipment, equipment, and ingredients, I’d grind the meat. Then, add some spices (black, white and chili pepper), soy sauce tiny cubes of rehydrated shiitake, onion, carrots, panko, and an egg or two. Kneed that, form patties, then dip in flour-water then bread with panko. Shallow fry until golden brown, serve on top of thinly shredded Taiwanese cabbage and a bit of tonkatsu sauce on top.

@DarkEnv2 Жыл бұрын

I’d love to see a collab between you and Guga. Love these reactions

@ChefJamesMakinson Жыл бұрын

me too! :)

@foxfer4965 Жыл бұрын

To be honest, I kind of think Nick's beef spaghetti is more like a stir fry than a noodle dish. 😆 There is this China Fuzhou specialty dish that turns meat into a paste to make dumpling skins to use to wrap wantons. In theory I wonder if that can be adapted to make noodles instead. The dish is called 肉燕.

@paulh5801 Жыл бұрын

The spaghetti steak needed mustard and black pepper, a little celery salt not normal salt. Coriander garnish and serve with rocket and olives salad drizzled with balsamic glaze

@TheZealo Жыл бұрын

This cut makes good roast beef, if you have time to cook it to leave it really red and moist inside and use a deli slicer to cut it after its cold. Put that on a nice bread with some tasty sauce and you're good.