Will PINEAPPLE Completely DISINTEGRATE a STEAK? | Guga Foods


It’s like the steak took a … in my mouth. You
don’t curse bro don’t say that. That’s how mad I am at this steak. That I’m gonna
go ahead and curse on the video. I’ma say it again too. No. It’s like the steak had diarrhea in my mouth. What’s wrong? Is that there’s another one?
when your uncle makes fun of you when you’re making that face you know this
steak is something special. This is the pineapple disintegration experiment. Today we’re going to find out if
pineapple can completely disintegrate a steak. If you are unfamiliar with the
enzymes of pineapple it’s pretty straightforward.
It has an enzyme called bromelain it has the ability to cut down in proteins and
I’ve used it several times in steaks. It makes it more tender. However I have only
done it for the maximum of 45 minutes never more and I want to know how much
is too much. There’s only one way to find out and we’re gonna do this experiment.
So let’s do it! This is a full choice grade New York strip loin. To make sure
there’s no variation between meats I’ll be cutting steaks directly from it. Once
I slice them open you can see it has a wonderful marbling, and that’s what
you’re looking for when you’re choosing your steaks. Now that we have the steaks
ready I want you to take a look at it. This is what it looks like now it’s a
solid steak. You can see there’s quite a bit of fat perfectly intact and I want
you to remember it, because it will look nothing like this once we’re done. Now to
give it a real-world comparison I am going to trim a little bit of the fat.
Once I was done I have perfectly trimmed steaks and these are ready to be cooked.
But that’s not what we’re doing today. Now to extract our enzymes. The enzymes
are not only located inside of the fruit, but also in the skin. The only part that
does not contain the enzymes is the crown and it will be the only part I’m
not gonna be using. I know it sounds weird that I’m going to also be using
the skin but you have to remember we’re not going to be eating the pineapple,
we’re only using it for the enzymes. Once it has done its job it needs to be
discarded. To ensure that every part of the steak will have contact it is best
to blend it. I’m blending it fine to make a soup out of it,
that will make sure that the steak is completely covered with the pineapple
slush. Now that it’s ready all there’s left to do is soak them in. And here’s
how it’s going to go down; the first steak will be marinated in pineapple for
24 hours. The second one will be in there for 16
hours. the third one we’re only leaving it for
six, and the very last one will stay in there for one hour. If you’re interested
on learning detailed information about each individual steak I made a separate
video. It is way too disturbing to watch it on
this video and it’s not for everyone. But I know some of you will want to watch
the scientific part of it and if you’re interested the link will be down on the
description down below so you can watch it later on. But now let me show you all
the steaks and what they look like once everything was washed off. It is pretty
straightforward you can examine yourself. But now that they are ready to be cooked,
I’m going to be seasoning them very simple. I used salt pepper and a little
bit of garlic powder. Now that we have every steak seasoned
and ready I say it is enough talking and it is time to cook them so let’s do it! Alright we have our beautiful steaks
here. What do you think Ange? Well I’m gonna say this man I’ve never seen you
make a steak say that it’s beautiful and then it doesn’t have a crust. I know
I know he was gonna say that because I’m the crust guy, I can’t live
without crust we love some crust right. The crust is important. But there’s an
experiment with this steak here, alright. So let’s find out. I want to know
your opinion so we’re gonna go on a row we have steak A, B, C and D we are gonna find out. Start here? Yeap. Tank God! Why? Cuz that one that looks like
a little bit of a crust. Yea this is the only one that looks like a little bit of a crust. Steak one, cheers everybody! mmm Wow That’s what I’m talking about. Soft. Super
tender, juicy extremely juicy. Umhum. flavorful. A nice wonderful steak.
Not too much crust but a little bit. I like this one. Are you ready for the second one Angel? Let’s go for it man. Dig in my brother. I guess we’re doing this. et’s
see if there’s any difference. Okay. A little bit of crust okay. Very little the
steak is gray everybody that’s one of the things with this method you can’t
get a very pronounced crust. Anyway Second steak. Cheers buddy! Super tender.
Yeah. A little weird flavor. The flavor is fine, the feeling…The texture. Is like
dust in my mouth. I have a little weird flavor too. Like I know what it is, I know
you don’t know. No I don’t, it’s not a flavor that’s changing it. I don’t like this one Angel.
This one has like a dusty like a wet dust feeling in your mouth. When you’re
biting it is like disintegrating it there is no bite to it it’s just like
powder. I’m still chewing it because I don’t want to swallow. That feeling in
your mouth is just not nice. That is horrible. Yeah I’m not excited now. I don’t like that one at all
everybody oh man. The way it feels like yeah it’s it’s tender but
it’s not like the regular tender like it’s tender but it has like this like
grainy like it’s it’s literally like falling off like dusty and eww. Yeah it’s
like when you bite on it there’s a bunch of little bits that just comes apart on
your mouth. I’m not really excited for the next one hmm . I feel like I got steak
smeared on my tongue. Perfect description. I agree. I’m afraid to eat the third one, ahh,
maybe we should split this one in half N? Yeah that’s a good idea. Let’s split this one in half
cause I’m not convinced. Ah, the feeling of it… It looks bad. It is not a very
appetizing steak let’s say that. Yeah. This is not appetizing but were here to try it anyway and
find out. Let’s go for it. Third one everybody. Aww. That one has less flavor too when
you bite it it’s just like this mush. It’s a mush it’s not as I can’t swallow it.
I swallow it just to get rid of it fast give me a second everybody excuse me. I
apologize this is the very first time I think I ever done that. That one is
totally un-edible. What’s wrong? Is that there’s another one. Like it started
okay. It started great and then. Like immediately started going down. We have
to take one for the team. Hold on hold on. We have tried some
amazing steaks on this channel everybody, if you have if you are new here you got
to check out some amazing steak. Look, Look. Because this is terrible. Go down there
down there click the little picture that looks kind of like this. And see the
library. And just just look for… Yes. A good video. They’re all wonderful. Since this is
obviously not a good video. I’m sorry. This is terrible. Look at this what is that? I
mean look. Go like shake it. You ready for it buddy? No! Cheers
everybody. Alright – Cheers? all right. Enough commodities good luck Guga. Good luck
Angel. oh wow what the hell man! oh I have to feel the texture for you guys. The
taste it’s the taste is not bad, it’s not bad taste. It’s like the steak took a – in my
mouth. You don’t curse bro don’t say that. That’s how mad I am at this steak that
I’m gonna go ahead and curse on the video i’ma say it again too. No! It’s like the
steak had diarrhea in my mouth. Hold on give me one second I’ll describe the flavor. I don’t know what you were trying to achieve because it looks like you’re trying to get tender. Yes. And however it is that you want about this is completely wrong. This one is good then? I feel like… I’m gonna tell you what it is this is the pineapple experiment Angel. We got pineapple for 1 hour 6 hours 16 hours and 24 hour. That’s what happened. Yeah. Is that you should have went 10 minutes 15 minutes 30 minutes an hour.
Guga does it differently Guga goes oh let’s go all out. Yeah we gotta go all
out that’s that’s what it is. Look, look two more minutes this steak would not be a steak it would have just disintegrated. The problem is when you take a bite on
it it leaves pieces behind your mouth that
is extremely unpleasant yeah and it’s not fun to eat. I got you. Regardless of
the taste the mushiness that it has is just horrible it’s very unpleasant and
very unappetizing. To answer that question will pineapple disintegrate a
steak, Angel? Yeah. Absolutely. It feels like dust. It feels like dust that’s a
perfect description it is not good if you are going to use the pineapple
method it works great but be careful. Do not even think about going more than an
hour. An hour would be max, 30 minutes is good 45 minutes is okay one hour max.
If you have not seen the tenderizing experiments make sure you check it out.
There’s already three of them that we tested acid which has pineapples and
fruits and we tested mangoes we tested yogurt I mean there’s I tested
everything to tenderize it and we still have a fourth one coming real soon. Yeah
and you guys want to see more battles let me know and we’re gonna make it
happen. Yeah and if you go and watch the first one you might see me with hair.
Anyway guys I hope you enjoyed this video if you do enjoy this video make
sure you give it a thumbs up. If you’re not a subscriber be sure to subscribe
for future videos. Remember if you’re interested in anything I use, everything
is always in the description down below. Thank you so much for watching and we’ll
see you guys on the next one take care everybody bye bye.

100 thoughts on “Will PINEAPPLE Completely DISINTEGRATE a STEAK? | Guga Foods

  1. ROFL! I had to pause. 6 hr steak was a "dust" texture, I'm familiar with it, and then you have the next two. So I just started ROFL because of what is to come. LOL.

  2. Guga's Producer: Okay, so we're going to see how far we can disintegrate steak…
    [Guga's face falls]
    Guga's Producer: With pineapple…
    [Guga listens intently]

    Guga's Producer: Angel is going to taste the resulting slop first…
    [Guga gets a gleam in his eye]
    Guga: Let's dew it…

  3. What about using a tough cut of meat like a select grade top round steak and marinating it for 6 hours? Do like a 1, 3, and 6 hour test.

  4. Still waiting for the video of what you do with the dry age bits that's why I sub'd not really you make amazing vids I would like to see more of on a budget steaks and meals outside of that thank you for being amazing

  5. Dear Guga,
    Last Saturday I left my steak in pineapple 15 mins and it completely broke apart. It was way thinner than yours and I believe 10mins is the max time for this tenderize bulldozer !! Or maybe it should be diluted with some water to make it less potent !
    Great video by the way !!
    Thank you !!

  6. Where do you get your meat from primarily? I"m attempting to recreate some of your experiments and was wondering where I can go. Online, costco, local butcher?

  7. Got a new experiment for ya: SEAR TEST – Wood fire, Pan Sear, vs Torch Sear!

    Or any other sear techniques. I use infrared grates to create awesome sears.
    To make them equal, you could sous vide or indirect grill 3 steaks, then finish them with the different sear methods above. Would love to see results!

  8. I'm a little skeptical about this video, because I once threw some cheap chuck steak into a bag with crushed pineapple. I thought I was going to cook it that day, but I wound up waiting until the following day. The steak ate just fine. I wasn't able to get all the pineapple off, so it still tasted sweet and tangy. Despite that, I got good reviews on the steak.

  9. How about cooking just good steaks. I know you will run out of ideas eventually cause so many ways you can only do it. But I just love the parts that you slice into the steaks and the juices flow like my one night stand, and the dripping of the steak after you take it off the grill for just a moment. Mmmmm

  10. Basically, you guys just eat stomach processed food. In stomach the pepsin breaks down protein to get easy to absorb in the intestine.

  11. you say you have only kept steak in the pineapple enzymes for 45 minutes (at the 1:13 minute mark) and no more. yet 3 weeks earlier in this video "Can DRY AGE save a $1 Steak?" , you said you kept the steak in the pineapple enzymes for 2 hours.

  12. didnt you just soak steak in pineapple for 2 hours in your dry age steak video???? and now your like " no more then an hour"

  13. I'm not a vegetarian and love me some steak, but I do believe those animals deserve more respect than to be thrown away since they were killed in order to feed us.

  14. Rich Brian sent me. I see you all gave him a shout out. Since this was my first video, I'll go ahead and watch the GOOD videos after hitting the subscribe button!

  15. Great video as always chaps.

    But… I have a feeling your dogs (if you have dogs) will be well fed tonight. Texture don’t matter to them. 🙂

  16. Hi Guga, i'm new subscribe here but when will you share that bbq sauce, and ty for guga rub like so much. TY and keep make good video

  17. Love this channel but the music is absolutely insufferable. Sounds like some corny SpikeTV commercial from like over 10 years ago.

  18. You should have tested this with a tougher cut, like the eye round steak from before, or perhaps a chuck roast. The New York cut should already be tender enough. Keep up the experiments

  19. 99% of the time i get really hungy watching your videos!!! but im sad to say this is not one of those……..thnx for making the video tho!

  20. Guga!! Love your channel bro appreciate all the tips. So I did the oven method @ 300 then finished in a cast iron for the ribeye and it was deeeeelicious! I am a meat market manager and hate how the top sirloin we get in has the picanha separate and the have removed all the fat 🤨 I did however cut me some nice steaks and was wanting to do the same oven/finish on cast iron method. Can you let me know if the temp and doneness is the same?? Thanks Guga keep doing what you do!!!

  21. HEY GUGA!

    In the eye round video you soaked it in pineapple for two hours…. but here you say you’ve never done it for more than an hour?!??

    WHERE IS YOUR INTEGRITY?!?!

  22. How about a buffalo wings recipe? Something different. Maybe smoked then fried. Or maybe 4 different kind of wings like bbq, mild, lemon pepper, and garlic parmesan. Just a suggestion! Keep up the great work!

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