😳

This comment 👌🏼 deceased 🤣 💀

You got salmonella all over your kitchen just cause u think your supposed to wash it

Hol up

Wait a minute

I was thinking the same thing.

That’s what I was thinking. Went to the comments the instead he said it.

Yep

@@Kitsu-vk3of when I saw this comment, I'm currently watching a Adam Ragusea Video, talking about salting the water and not the pasta.

Exactly what I thought 😭

hear*

adam ragusea

Scp foundation?

​@@benjiboy20 My guy Max has subtitles on

Adam

Are u deaf Bc u didnt hear what he said that proves ur deaf

So you can taste the cutting board if you messed up with your steak

@@kc3673 why are you putting the cutting board in your food? 😂

Adam said it before this guy.

True. Plus there’s other factors like thickness and temp that come into play.

not really, unless if you’re testing the firmness before cooking that specific steak, you won’t be able to tel just like that, since different steaks and cuts have different tenderness

@@akmeta8551 you can tell the difference between a raw steak and a medium rare steak. Medium rare is soft but bouncy also you can use cues for example when you see juices flowing out you know it’s between rare and medium rare

Guga is a personality I wouldn't eat his food In a million years guy looks like a goron

@@akmeta8551 I can tell you've never worked in kitchens

The point is there is no reason not to use a thermometer. That way you're always cooking to perfection 100% of the time.

Agreed if you are cooking one, but if you work in a restaurant and is cooking 20 at the same time, ain't no one for time for that

It doesn't really. The steak feels different depending on the hand and cut

@@sinabashirinejad1701 it's for filets.

@@anthonybell5666 jt feels different for everybody as well. A skinny guy has much stiffer hand than a fat guy

@@sinabashirinejad1701 if its squishy it's not cooked as much if its stiff its cooked. Nothing to do with skinny or other bullshit

@@Triple03 gordon Ramsey says compare it to under the 👍. With each your finger shows a degree. I can't seem to explain it well enough

Godzilla had a stroke while reading this a fucking died

That method is useful if you're always buying similar tenderness and thickness of steaks

@@shiro7130 the irony…

@@shiro7130 Oh, the irony

@@Bob-io2vn oh oh the irony

🤤

Not really look what hand his holding the board

Right to left

Guga is the juiciest

its cuz he uses a5

He pulls it off the heat and cuts directly after it shows more juice when cut early a rested steak will retain the juices and it take a good push to see the juice.

That’s blood

​@@samo8690 Beef is drained of that 😂

It works. It just takes practice

😂🤣😭 this comment is so understated good shii!

This is kind of hilarious

😂

And snort the salt, pepper and garlic powder

Lol

It's always worked for me with cuts that are an inch or an inch and a half thick, can't imagine it would work too well with such a thick cut like this

Ah, I see. My steaks are usually an inch thick

@@pizzadominators yeah I prefer ones like that, I like most meat rare so a quick sear and your good 😅

@@vladpuia6960 I would, but as said earlier, I don't have one.

If guga says use a thermometer then use a thermometer. He’s cooked like thousands of steaks.

nonsense, I tried the poking method and it failed

as soon as he did that I looked at the comments b4 I commented some dumb shit😭

@@jvog_1484 just like me wtf 💀💀💀

You do realize Gordon didn't invent that method. It's way easier and more accurate to use a thermometer

Seriously. It just takes practice and experience. I usually still temp my steak but I don't temp it til the poke test tells me it's close.

Man I wish I had a portable Gordon Ramsay to poke my steaks

@@DontarrestmePLZ like really, Gordon was easily able to tell if it's raw or medium rare in hell kitchen just by poking the steak

Gordon ramsay has what 40 years of experience you don't

filon mignot is different

??????

It's a home meal not a restaurant one it's a tragedy to let that meat go to waste

⁠@@jeixsit’s also a fact that guga’s already experimented with it vs a control steak that was not frozen. If you freeze it correctly you can’t tell a difference even if its been frozen for a year. It makes a difference if you freeze it, thaw it out and freeze it again though.

Same not a chef tho

He often said:"For Gordon as a Chef who cooked thousands of Steaks, it maybe works. But a Thermometer is a safe way for everybody!" Nagger! 🫡

took the words out of my mouth💀 like just bc you don’t know how to do something doesn’t mean the method doesn’t work. imagine insulting a Michelin starred, world renowned chef in your yt shorts a bunch of kindergartners are watching

Ikr, even i have my own skills of knowing what's seasoning is lacking just by its smells though mine are more due to sensitive senses ,i assumes the sames to gordon or alike or purely due to their experiences knowing the density of level cooker meat etc

It definitely works for steaks and thick cuts, I wouldn't trust it so much with ribs, brisket and stuff like that...

It works but thermometer is accurate every time. some people prefer med rare closer to rare some people prefer med rare closer to medium. thermometer allows you to pin point the exact degree you want every time

@@ACE7O2 Well I honestly couldn't care less about that, pink on the inside it's all I care personally, but I get your point...

who is this guy by sayin that Gordon Ramsay is doing wrong ??? c`mon give me a break ...

@@miguelcorreia3747Gordon is wrong a lot of the time 😂. For example, his grilled cheese is abysmal and he was flamed hard for it. Guga is way more of a steak expert than gordon considering he’s done tons of experiments.

No he‘s not experimenting with the stuff doesn‘t perfect you like the experience and training Gordon has accumulated doing steaks so long and on a Michelin star level

Let's remember that Guga also is sponsored by these companies selling thermometers

It isn’t Gordon way of checking a steak, this has been done by Chefs for Hundreds of years.

No it does not 💀. So many factors go into how much a steak bounces back. Something like A5 won’t feel anything like choice grade at the same temperature. It’s also a fact that you can’t compare the palm of your hand to the temperature of a steak because everyone’s palms are different.

Yes, but he demonstrated it as if he was teaching us, which is a misinformation.

@@kanyegrande4312It literally does though. All you need to know is how firm that particular cut of meat should be. Chefs are cooking the same few cuts of steak their entire careers, I’m fairly certain they learn how firm they should be when cooked to a certain temp

@@eggshapedisraelioperative6317 Read what I said again. Gordon teaches people to use their palm as a reference to see meat doneness. That is quite literally wrong. Again, if you're cooking something as expensive as a5 wagyu, i don't think you can afford to rely on poking the meat, especially because it's going to feel different from normal meat and also you probably won't be able to cook another one. If you're familar with the meat you're using sure you can get a reference of how done the steak is by poking it but it's not 100% reliable.

@@kanyegrande4312 I was addressing the first part of your comment, not the second. OP said it’s real, you said it isn’t, I said it is, and now you’re saying it is real. Make your mind up

“Never wash your meat you always want to pet it dry”

Buddy, that's raw

It was blood dripping off of it

@@kalebaj3145 that's mioglobin with water.

@@kalebaj3145 not blood

"It's raw!" -someone who likes well done

Yeah exactly, you've worked in restaurants for years. The average person has no idea how its supposed to feel

The poking method does work. I use it all the time when cooking ribeyes and they always come out medium rare. Also, many chefs who cook steaks, like a steakhouses, they always poke the meat, never use a thermometer

@@poopoogamer1232 I respect your ability. That's awesome. Most of us can't do that. So we rely on Guga to teach us. We're all just doing our best.

He had decades of experience so for average Joe you probably can't tell by poking it

bro, this guy is not an actual chef. real chefs do use the poking method...i learned it in culinary school. also, real chefs season the actual food, not the board because you have more control of the amount that actually sticks to the product. Also, using garlic powder while also using fresh garlic on the same product is like using fat free milk and Vitamin D milk in the same recipe...it defeats the purpose of both. Just remember, social media is full of fake cokks that never worked in a real kitchen.

Stop. This guy made me not like him

Fr like, whats freezing bring to the table?

@@pjbiggleswerth8903 Nothing, it's just a way to preserve the meat after it gets past the expiration date.

I’m not sure why this has anything to do with anything?

he has like 3 refrigerators/freezers full with beef, thats why its frozen xd

@@ddssddsd1651 true

I think frozen because if you cook a meat while it's still kinda cold the fat renders slower or frozen just cause it was already frozen

@@eternalgalaxy6574 but you don’t want the fat to render slower...

@@poopoogamer1232 I dont know man I'm no steak expert. I just know people put ice on burgers for some reason to do with fat

Thats what she said.

That’s the juices and flavour

Not blood at all

"Never season the meat, season the board your meat is gonna roll around in." The dude is a tool and didn't even rest his meat, all while he disses accomplished chefs. Man's a joke.

It was a $45 Walmart steak

He just cut it without letting it rest for longer and all the juices not blood came running out of the meat

I wonder if they taste like bananas

he literally explained it in that exact moment to why he did it... did you even watch the video?

@@enchantedhamburger8934 nope, I never watch shorts with sound. I enjoy being uninformed

@@Adharc0077 thats wonderful