Pressure Cooker VS Sous Vide, which one is BETTER?
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If Guga let the pork cook LONGER in the pressure cooker it would've been feeling apart! Test isn't fair..
I make the tenderest collard greens in my pressure cooker so I know
Angel needs to trim his Taliban beard……..cut that hippie hair!
okay. i will stop shaking my meat
New Zealand honey is the best in the world I’m a very proud kiwi
You have overcooked the meat in the pressure cooker, please redo the experiment cooking both to the same internal temperature. Thumbs down
I love this channel and guga foods. Amazing content, fun experiments, and great looking food. But unfortunately this video was not good. If you want to compare a pressure cooker to sous vide, do it fairly and use the pressure cooker properly.
Releasing the pressure on the pressure cooker is a 100% surefire way of drying out anything. Try this again, but with natural release of pressure. It really makes all the difference.
Faster does not mean better. Your channel is called sous vide everything. So do it!
Getting obvious how you are steering these videos. A lack of honesty set up. You are better than this.
🤔 But where's thr chili or habanero infused Manuka honey?
pressure cooked one needs gravy doesn't it? or a sauce.
Can someone explain to me why guga keeps cooking things in liquids in sous vide, when all his experiments show that it washes out the flavour from the meat!??
Se fizesse na pressão por menos tempo?
I love seeing Angel get more and more critical and knowledgeable about food over the years.
The SV pork was visibly tender, I have just purchased an Anova precision oven which can sous vide without vacuum sealing and sear. I did a porterhouse in it and it was the juiciest steak I’ve ever had. It would be interesting if you could compare this oven against normal SV on your show. Thank you for your entertaining channel
I gave up on pork. I can't cook it without it turning into dusty sand.
Wrong way of using the pressure cooker
I think the Thai pork marinade is better.
If you cook the sous vide to 135 F and the pressure cooker to 145 F, wouldn't there be a lot more residual heat build up after removing from pressure cooker than sous vide. Thus continuing the cooking process even more than sous vide after removing from heat. Sous vide was medium rare like it should be, pressure was well done. It turned out as expected by temperature. US pork doesn't have parasites, so you can cook it to a soft med rare. I had a very tender juicy pork loin steak on the bbq by cooking to a still soft stage, much better than the firm ones I gave to the family that doesn't appreciate it slightly pink. Chef gets picking rights.
My pork loin always turns out awesome on the grill, low and slow
I can appreciate how young Angel is compared to everyone else if on this channel, but this kid REALLY knows his stuff and roll with the best of them and has thoughtful words to back his position up.
Smother that dry one in gravy! Pork loin is tough to make juicy. Thx Guga
Pressure Cook Everyhing when?(jk)
my dear friend , you killed all the beneficial qualities of that honey when you heated it.
FYI Guga…when it comes to pressure cooking, the "COMMUNITY of manufacturers" always want to promote their method in the best light. So, in my personal experience, I've come to the realization that, whatever time THEY recommend for cooking meats?, double it.
🤢🤮
To all British viewers: Guga says take care and F… off at the same time! 😂😂
it may not be as good as sous vide, but pressure cooking takes 20 times less time and also doesn't cost hundreds of dollars
Pressure cookers have their place. But probably not with pork loin.
They're excellent for beans. But they come into their own with the toughest bits of meat, especially beef. I've made the best ever Texas Red with beef cheeks and beef shin which are tough as old boots without a pressure cooker.
You should make a cookbook!!
Don't know why we are comparing these two, they have completely different purposes.
Pressure Cooker – used for meats that need to be broken down (pulled pork, ribs, etc…)
Sous Vide – used for items that benefit from perfect temperature control (Steaks, eggs, etc…)
These two methods really shouldn't be compared, they're used for completely different purposes.
58 градусов цельсия? Дорогой, ты ничего не попутал? НО! Как мне нравится твоё: Когда я ем мясо, мне хочется плакать!
Those poor fries got no love.
you're losing moisture in steam vacuum seal and then pressure cook it to lock in moisture?