Sous Vide Basics: PORK CHOPS and SAUCES
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Published 2019-10-17
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#SousVide #PorkChops #Sauce
All Comments (21)
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I prefer the guy from Guga foods, he knows what he’s doing.
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Who needs Gordon Ramsey when you have sous vide everything
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One thing i like about guga is his food safety and hygiene is on point with gos use of gloves and talking about safe temps for sous vide etx
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I like this new style of videos. The good old formula for cooking shows, simple and basic.
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guga, my husband and I just got a sous vide circulator for Christmas, so thanks for all of your basics videos! perfect explanations for us beginners!
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This is the beauty of the internet. Guga is making more money from YouTube revenue, sponsors and affiliate links all while cooking in the comfort of his private studio. He sure works a lot, editing etc. but it’s worth it.
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EVERYTHING we need to know to confidently cook tender, juicy pork everytime PLUS two sauces. Thank you.
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Finally living the dream! *Eating pork chops while watching Guga cook pork chops *
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When will I able to eat at your future restaurant?
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Guga, I just wanna give you my love for doing all these kinda videos on both of your channels. Video quality never ceases to be top quality, and the food is..... pure awesome. You madman, keep it up! :)
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I loved that you put the different temps and times to be safe to eat.
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Just tried the savoury one, I'm lost for words. I bought my anova after seeing this channel, whenever I use it everything is amazing. But when I follow gugas instruction, it is like a whole other level. This one and the part smoked brisket are my favourites so far.
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This is one of the best episodes ever. Not just because the amazing food but sooo many basics in one vid.
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I love this new series Guga!
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Thank you for posting all the times for the thickness of the meat!!!
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The promised Wagyu of Chicken! We need that !
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Great video! Thanks. One thing I do differently, is I make a little paper towel sachet for the fresh herbs. I've found that the vacuum presses the herbs into the meat, leaving noticeable differences in taste of the finished piece (much more pronounced herb flavor where it was pressed into the meat). So, I wrap the herbs into a paper towel "straw" (ends open), and place that on the piece. Also easier to remove after sous-vide'ing.
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Keep these videos coming Guga! So informative, easy to follow, and helps all of us elevate our cooking to the next level. I have some beautiful bone in pork chops from GWS and I'm going to do both recipes for my family this weekend.
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The way guga changed,his video into more of a tutorial is a change i didn't know I wanted but am very happy i recieved
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I realized that a restaurant could put in a couple dozen pork chops in before the dinner rush, pull them out as they are ordered and sear each serving and the customer would be served fresh and perfectly done food.
