Head to keeps.com/gugafoods to get 50% off your first order of hair loss treatment.

@Randomguy-rb4lr

2 жыл бұрын

.

@gamingarcade3476

2 жыл бұрын

I'm early, respond to me?

@etamar3

2 жыл бұрын

hi guga, can you dry age a steak in shrimp paste? I'm going to keep commenting this on every video until you do.

@DangerousOne326

2 жыл бұрын

🧐 *DRY AGE WITH CAVIAR!!!* 🐠 Keep it cold ❄ 🌨 ☃ Keep it fresh 6th month asking! GO GUGA GO!

@julian9637

2 жыл бұрын

Is it possible for you to make of tier list of every experiment? I want to know which one is worth to give it a try :)

I just want to say thank you for captioning your videos. It really shows how much you care and think about your viewers. We all appreciate the effort you have taken to help us when most KZreadrs don’t. You guys are amazing!

@tahroy28

2 жыл бұрын

I have a hearing impaired friend that loves cooking and is so talented a lot of youtubers dont caption videos. This is a little thing that is huge for some

@GugaFoods

2 жыл бұрын

Wow, thank you

@bernardomontesdeoca130

2 жыл бұрын

So true. I'm hearing impaired, and this works great! :D Muito obrigado, Guga. Parabems

@flashfive23

2 жыл бұрын

@@GugaFoods Guys, Guga, And Guga Guys

@nolios.

2 жыл бұрын

@@flashfive23 niiiiiiggaaaaa plllssszzz

Japanese Eggs + Japanese A5 like an egg nigiri needs to happen

@GugaFoods

2 жыл бұрын

Lets make this happen.

@DeltaGamingOfficialYt

2 жыл бұрын

@@GugaFoods yems

@ZaneKyber

2 жыл бұрын

@@GugaFoods don't you mean "Let's du et"

@ichase8555

2 жыл бұрын

did you mean... fish eggs lmao

@kingjay27911

2 жыл бұрын

@@GugaFoods you're the man, Guga!

There is a Japanese restaurant where I live that put miso butter to melt on top of steaks, I reckon that'll be a good one to try the next time you got some more miso around

@jitterrypokery1526

2 жыл бұрын

Miso compound butters are goated

Angel almost invariably can determine what the taste of the steak preparation is... he has an amazing palette, maybe a super taster!? He guesses right almost every time!!!

@huncho_eth

2 жыл бұрын

Was thinking the same exact thing

@henriqueribeiro8167

2 жыл бұрын

That is due to having an amazing uncle my man!

@ku_kuzzz

Жыл бұрын

Would make sense that he doesnt like vegetables and seafood

It‘s just insane how Guga is always able to come up with new ways to cook steaks!!! 👌

@GugaFoods

2 жыл бұрын

It's all because of you GUYS, I try my best to put your ideas to the test and some of them are just AMAZING!

@avlinrbdig5715

2 жыл бұрын

@@GugaFoods *cough* dryage reindeer-heart *cough*

@zbady4595

2 жыл бұрын

@@avlinrbdig5715 dry-aged deer -heart-

@avlinrbdig5715

2 жыл бұрын

@@zbady4595 reindeer-heart is very tasty tho

@zbady4595

2 жыл бұрын

@@avlinrbdig5715 i feel there’s more chance that he’d like a dry-aged steak rather than an organ better

Hmm...I think this was my idea 😀 However, I'm still waiting to see a whole roast dry aged in miso paste versus a control. I think that would be outstanding.

@eidontkehr4081

2 жыл бұрын

me too^^

@nolios.

2 жыл бұрын

Nah I don't really think it would be much different to this one... Then again Guga makes everything seem like a feat smfh

@mupples4208

2 жыл бұрын

You gotta wait 30 days

@Fr00stee

2 жыл бұрын

@@nolios. if he uses the miso marinade and dry ages in that it should have a strong effect

@gunnarhanson2889

2 жыл бұрын

I commented this back in spring of 2020 😭😭 been waiting

You got the tamagoyaki technique down! Now I want to see you make a traditional Japanese school bento (with steak, of course :P). Guga's bento!

@GugaFoods

2 жыл бұрын

Challenge accepted

@jetlag1488

2 жыл бұрын

@@GugaFoods やった！

@Brabant076

2 жыл бұрын

@@jetlag1488 Good job homie, i'm already drooling lol.

Leo and Guga wrapped the steak/sriracha miso in lettuce... Angel wrapped the egg in steak. This man gets me😆

Please dry age in edible dirt/ clay. It would be so interesting to see what tones and flavours it would give the meat. (Day 30 of asking) And dry age in cocoa powder (day 2 of asking)

@The_Keeper

2 жыл бұрын

now *That* is an original idea. I can just imagine Angel's face when he gets told the steak he just ate was aged in mud. 🤣🤣🤣

I like to replace the soy sauce with Miso in the egg mixture, it gives the tamagoyaki another depth of flavor, please give it a try!✨ Looking forward to seeing Miso dry-aged steak experiment!

We love you Guga! You are truly unique in how much detail you go into about how to make your recipes, and at the same time you make things simple and easy to understand. Please dry age some steaks in matcha green tea powder! It would make my day.

I’m really enjoying the videos (I enjoy them all) with you three as the taste testers. Perfect mix of personalities, and I feel you give a good balance of opinions and descriptions of what’s on the chopping block. Keep up the good work fellas!

Steak experiment idea: Try it with different spices. Ones you would normally never use on a steak like cinnamon.

@The_Keeper

2 жыл бұрын

Cinnamon is a flavor enhancer, so it could work pretty well... as long as he doesn't overdo it cause Cinnamon is *Pungent* A.F.

@TheStrahl

2 жыл бұрын

@@The_Keeper Yeah it's in Chinese 5 spice so it's probably ly fine,

@walesjedi9217

2 жыл бұрын

@@TheStrahl 5 spice on steak sounds pretty bomb too

Guga knows this already but FYI-a bite-sized slice of steak with lettuce and miso is the traditional way to eat Korean BBQ. :) Thank you Guga for bringing so many cultures and friends together on this INCREDIBLE channel while also explaining the science behind food! (Also, thank you to Angel and Leo for all your detailed descriptions-they bring all the flavors to life for all your fans!)

@asianbits6955

8 ай бұрын

I'm korean I never heard of using miso for Korean BBQ You might be confused with a dish called Doenjang-jjigae They both use soybeans but are made differently The lettuce part is correct

i hope you make a dry age experiment with miso, but since its so salty.. dunno if i would salt it afterwards. Keep up the cool content Guga!

You know since you did Miso, I'm kind of interested to see if you could make like a Teriyaki type of Steak.

@ugandasfinest1590

2 жыл бұрын

He’s featured it once on his ig inspired steak video

@shinysniper9537

2 жыл бұрын

teriyaki steak already exists

@oSLAYERo

2 жыл бұрын

@@shinysniper9537 Yeah I just watched it. Probably slipped past me looking for his other videos lol

"I know you might think I could run out of ideas one day.... but watch this" Man you are a never ending flow of entertaining ideas 👌👌

@GugaFoods

2 жыл бұрын

You bet! We got to try everything and find out what works and what doesn't!

Big fan of you guys Guga!! And everyone in the team! Keep it up

Eee!!! Awesome, Brother! Thank you for taking my suggestion and doing this test! 🥳

Love to see miso on the channel! We got a miso dry age experiment coming up too?

You can try using ingredients from my country Indonesia, I'm really curious what it tastes like, sambal paste, beef rendang paste, and peanut sauce paste.

@erensfeet5563

2 жыл бұрын

Sambal and rendang isnt just from indonesia..

it's a must that all 3 of you guys are tasting. I cannot believe the stuff you come up with Guga!

Guga, I was just wondering if maybe you guys could all do a video, kind of like an interview, and make something like a tier list for the experiments you've done! Ranking which experiments have been more successful and which ones haven't? Love your content and keep up the great work!

Never heard of a miso marinaded steak before, but since I like both very much maybe it's something I should give a try someday.

You should do a experiment dry-aging a steak in garlic paste!

Mr.guga you changed my life your videos are amazing 👍

Love seeing Angel and Leo taste testing with you Guga!

No such thing as a "cheap steak" anymore. I treat beef like it is platinum ! Pork like gold!

@TruTrae

2 жыл бұрын

Damn you poor af

@brahtrumpwonbigly7309

2 жыл бұрын

@@TruTrae Money doesn't have much to do with it when nothing is on the shelf. Get ready.

@TruTrae

2 жыл бұрын

@Seacock Nanny I am not being serious.

It looked good though. I hope you try the miso dryage as well

The interaction between you 3 is half of what I watch your video's for, the great food is the other half!

Word, I suggested this a while back and I'm happy to see it happening!

The obvious question, what about Sous vide with miso? I saw another youtuber doing it and apparently it was quite good

I have a feeling the miso marinade would be better if you used sesame oil and rice vinegar instead of olive oil and sherry vinegar, but I could be wrong.

@stinkyfungus

2 жыл бұрын

No, not sesme oil... too strong. it tends to overpower if used in the amounts you need in a marinade. A little drop of sesame oil is all you need as a seasoning... or it'll stomp on other flavors.

@danm8004

2 жыл бұрын

Have either of you actually tried it?

@cursetheroad

2 жыл бұрын

You don't even need to try to guess the outcome. Have you ever used sesame oil?

@danm8004

2 жыл бұрын

@@cursetheroad many times.

this is amazing content, thank you Guga for this, you're putting a smile on my face each time i watch your videos ! Angel makes me laugh a lot too haha

As Guga is about the crust, here's a hack to put some texture in your tamagoyaki. Use about a teaspoon of mirin. The mirin allows the omelette to form a paper thin browned crust quite rapidly and also knocks a lot of the fluff from the cooking egg allowing for thin layers. Another option I've seen done is folding strips of nori seaweed into the tamagoyaki so it somewhat resembles a sushi roll.

please do a dry age experiment with this miso paste! it will be interesting

🧐 *DRY AGE WITH CAVIAR!!!* 🐠 Keep it cold ❄ 🌨 ☃ Keep it fresh 6th month asking! GO GUGA GO!

i really dont know what it is about guga foods and sve but theres something about it that makes me wanna watch it every new video

THANK YOU SO MUCH FOR FINALLY DOING THIS

You should dry age a steak in garlic and rosemary with a butter binder.

Hey guga, I was wondering how a garlic paste dry aged steak would taste like. Give it some thought.

You did miso! Thank you so much, I've been dying to see what would happen.

Hi Guga, just did an experiment here in sunny southern Spain which I think you might try. I use about 10 gallons of extra virgin olive oil a year thanks to my local friends gifting me their local production. This week end I tried the following . I put 1 litre of extra virgin olive oil in a saucepan together with garlic ginger and all my favorite herbs. I heated it for 5/6 hours and let it cool. Filtered it and then put in my lamb chops to marinate for 24hrs. You would not believe how the meat turned out. You must try this with other meats I am sure you will get fantastic results. No burn herbs, meat is clean but full of your favorite flavour. Keep up you good work I enjoy all of your programmes. Gerald

Guga you NEED to try cinnamon on steaks. It goes amazing with burgers but I’ve never tried on steaks. Makes the crust on burgers amazing

@soxpeewee

2 жыл бұрын

Dry age cinnamon paste on this channel

@rockbandplayit6018

2 жыл бұрын

Really? That’s cool

@The_Keeper

2 жыл бұрын

@@rockbandplayit6018 Yeah man, Cinnamon does something magical for beef. I used to put a pinch or two (Cinnamon is potent stuff) in my beef stew I made at work. It would make the bland & crappy beef (no marbling, no fat on top, but a big-ass tendon instead) we got from our Catering company actually taste good.

Every steak you make looks amazing!

Love your videos! For New Years made a prime rib with butter of the gods, Was awesome.

Guga come on my man, this content is waaaaaaaay to fire!!!!! Lets go!🔥

That “cheap steak” looks incredible!

I wonder what Guga uses to keep his grill so pristine. I usually clean mine with an onion after every use and it works ok, but between the grating is always an issue. I've even tried every grill brush I could find but they never last.

@The_Keeper

2 жыл бұрын

Pressure washing it maybe? and perhaps also a strongly basic cleaner of some sort, to dissolve the organic residue.

@JS-ol7jn

2 жыл бұрын

It's probably replaced often either by him or the grill company. It's all about appearances nobody wants to see steaks on a heavily used grill. Or his right forearm is massive from alot of polishing.

@alldayray7511

2 жыл бұрын

@@JS-ol7jn That's gotta be it. He doesn't have any plugs for cleaning supplies either 🤔

Now this is what I'm talking about. Always looking for a different view and ways to cook a steak ☺️. Thanks guys

Guga PLEASE dry age with miso paste! I’ve been requesting this forever and you came so close with this video

You should dry age in cannabais butter. I would be curious how that affects the meat

@d_dabe5t457

2 жыл бұрын

😐

Video idea: 5 different cuts of steak, mix them up so they don’t know which is which and see if they can guess them correctly

i asked a while back for you to try miso. so glad you have now.

Hi Guga, love the videos. Have to admit, when I saw the thumbnail, I thought you were using Pease Pudding. However, it does make me wonder if Pease Pudding would be useful for dry aging. It's quite salty and forms a crust if left out..... plus, it tastes absolutely fantastic when fresh (amazing with ham in a sandwich)

What did the sushi say to its fiance? You make miso happy.

@dinizec

2 жыл бұрын

thats so stupid, I love it

Let’s go what a way to start my day

Thx fore a great video again!! Greetz from Holland

Guga has come far. Becoming a true food connoisseur means breaking the boundaries of food and not holding them to a pre conceived flavor of what works.

What if you dry age steak with rice? Since rice has much grain, it should make the steak toughter

@hondomclean6759

2 жыл бұрын

He did a experiment with Koji.

Steaks: Cover heavy with coarse salt. Wait 40 minutes to 1 hour. Let sit outside fridge. Rinse and pat dry with paper towels. Add pepper. NO SALT. Fry, grill or broil with butter. Salt makes even the toughest cut of beef tender.

My dad and I have been enjoying your vids, you've gotten us obsessed with your steak experiments and steak in general rofl

Good video Guga! funny and a nice comparison.

Hi Guga, I love your contents and I love meats. So I want to see your take about cooking with HALAL meat and HALAL ingredients? I'm a Muslim and we are forbidden to eat porks and ingredients with alcoholic stuff, and I still confuse what is better substitute for those alcoholic ingredients. I wish you can read this and I'll be waiting for your next experiment video. Thanks!

Guga why don't u make a video using various Indian spices, on chicken rather than steak. Trust me guga, Indian spices are really good and u get a tonne of varieties.

Guga, I've got one for you and the guys to try. Steak, seasoned well and add red wine vinegar. Then refrigerate it overnight in a Catalina salad dressing marinade. I used to make this when I was stationed in Hawaii for my now adult kids and now every time they come to visit they want me to make it for them again! You guys will love it!!

Amazing video as always. I have a fun experiment for you to try if you haven't already, try to fry one steak in a frying pan, 2nd one sous vide and the 3rd one grilled

hi guga, can you dry age a steak in shrimp paste? I'm going to keep commenting this on every video until you do. now I know that this comment doesn't have a lot of likes right now, but watch this!

Hola Guga! Can you do a Salt vs ADOBO steak seasoning challenge!? Your videos are great content thank you so much!

Awesome idea dude, I’m definitely giving it a try! 🤤👍✨

i love Miso and my favourite application is making my own Miso Mayo. It tastes so good and goes with so many things

My favorite 3 taste tester experts! Colorful description of taste.

One time I made fajitas with a miso soup pack (basically has dashi powder in it with some seaweed). The flavor was amazing. I tried just miso too and didn't like it nearly as much. You should try making that marinade like you would miso soup but just thicker.

Cool - we make our own miso, have several varieties ranging from soy/rice based to wheat, barley, etc. love miso!

Love all of your crazy experiments! Can you do something with mushrooms? Dried Japanese Shiitake are natural flavor bombs already with a lot of natural umami flavor. Wonder how porcinis or other strongly flavored mushrooms would work? Would love to see you do something with freeze dried mushroom powders and salt! Thanks again for all of the great videos!

at home we usually use miso with pork instead of beef, sometimes chicken... might give it a try in the future...

Guga!! Can I fly you out to TX to cook for me and my family on my bday? Bc you’re videos always make me so hungry!!

Guga, I love your vids. I've been able to learn soooo much watching your stuff. Recently I heard there might be a steak cut called a "chuck eye" or the poor man's rib eye... is this really a thing? If so would you consider a head to head to see which cut is better and/or worth it?

@gugafoods! Please try a dry aged miso wagyu!!! Love your work being a chef myself

Roasted sesame oil would go well in this, as well as subbing the cherry vinegar for black rice vinegar if you wanted a more stir fry flavor profile

Hi Guga I Love Miso. Your creativity it's just insanely wide. I do think plain Miso in this experiment is the winner. If I may suggest, I would love to see Mayo dry age experiment in the future and I think the result would be lovely.

Slightly burnt miso is really good. Miso goes really really good with pork. I've never used it on beef though.. you definitely make me wanna try new stuff.

I am convinced this man could marinade a hunk of boot leather, cook it, and it would turn out delicious. Thank you for all the great videos. I've learned a lot.

Guga! one of my favorite meats to make is Country Style pork ribs. I usually marinade it four hours to overnight with a little soy sauce, salt, pepper, garlic powder and some lemon pepper. What is an interesting way that you would prepare it?

Miso on anything is sooooo goood! Especially with rice!

its always a good day when i see a new video

Guga I have an idea for a video. Could you do your top ten best experiment steaks to see which is best.

I like to add a little mirin to my Tamagoyaki, you can reduce or eliminate the sugar to taste, as Mirin is very sweet. Also, I'd probably have splashed a little mirin into the miso marinade you made. It would have added a little sweet counterpoint to the umami of the soy and miso, and the sour of the vinegar.

Guga's cooking always gets me hungry

I can see where I went wrong with using miso paste on steak or chicken wings coz i did something similar to this but the result didn't turn out well. Seeing this video, helped me for sure. Gonna retry again. 😆 thank you, Guga! 😊

The perfectly in sync "mmmm" on the first steak *chef's kiss*.

Idk what you use for charcoal but I recommend cowboy hardwood charcoal adds such great flavor and best for cooking you should give it a try in a video. See what charcoal is best for steak

Wow! I love miso - this looks great!

Always love your videos Guga! As a Canadian, I'd love to see a maple butter dry aged steak... Just saying!

I can't wait to improve my hair loss with Keeps! Hahaha think he meant improve hair growth. LOVE The video Guga!!!

Hey Guga you should try Dry Aging in meso. That could be awesome

There are some recipes that use cashews instead of soy for miso and it speeds up the fermented time tremendously. Supposedly 1-2 weeks total time for cashew miso. What I'm suggesting is making that cashew miso and seeing if it has the same effect

Thank you for the video! 😉👍•♥

Crushed red pepper dry age sounds really good, I would love to get my taste buds around that spice, make my dreams come true haha