Guga Foods Season 4 Episode 10 I Try to Master Katz's Pastrami Sandwich / Iberico Secreto, the Wagyu of Pork, Cooked Sous Vide

I Try to Master Katz's Pastrami Sandwich / Iberico Secreto, the Wagyu of Pork, Cooked Sous Vide is the tenth and final episode of season 4 of the popular cooking show Guga Foods. In this episode, host Guga ventures to New York City to tackle one of the city's most famous sandwiches - Katz's Deli's iconic pastrami sandwich.

Guga starts by visiting Katz's Deli, where he learns about the traditional way of brining, seasoning, and smoking the meat. With the help of the deli staff, Guga sets out to recreate the perfect pastrami sandwich at home. He starts by brining the beef brisket for a week, then covers it in a special spice rub before smoking it for hours. Guga is pleased with the results, and enjoys his own homemade version of this iconic sandwich.

Next, Guga turns his attention to a different kind of meat - Iberico secreto, the "Wagyu of pork." Guga has never cooked this particular cut before, and decides to prepare it using the sous vide method. He explains that sous vide is a technique of cooking food in a vacuum-sealed bag at a precisely controlled temperature in a water bath. Guga cooks the pork for several hours at a low temperature, and then finishes it in a cast iron skillet for a crispy exterior. He pairs the pork with a tangy chimichurri sauce for a flavorful and satisfying dish.

Throughout the episode, Guga shares his knowledge of cooking techniques and his passion for food. He also highlights the importance of experimentation and trial and error in the kitchen, showing that even experienced cooks can still learn new things and improve their skills.

Overall, I Try to Master Katz's Pastrami Sandwich / Iberico Secreto, the Wagyu of Pork, Cooked Sous Vide is a must-watch episode for fans of Guga Foods and anyone interested in cooking techniques and culinary history.