Quick we must source as much weird whole milk as possible! we need goat, alpaca, Sheep....... is milk from Wagyu cattle different ? we must know!

@93redcamaroz28

4 жыл бұрын

Wagyu milk! Wagyu butter! Wagyu cheese!

@CarlGorn

4 жыл бұрын

I wonder if the cows could ever be considered wagyu, since they're raised to bear calves and give milk, rather than fattened as meat. It's the steers(castrated bulls) that are fattened and turned into wagyu steak.

@rayzecor

4 жыл бұрын

Breastmilk

@cocodojo

4 жыл бұрын

wagyu A5 dry aged butter

@luanmoraes1272

4 жыл бұрын

Wagyu butter blew my mind

4:19, that giggle. Love it. He's like a kid. Love how positive this channel is

Who ya gonna call? GOATS BUTTER

@jamesellsworth9673

4 жыл бұрын

GOAT BUTTERS?

@crimsonprincetr5844

4 жыл бұрын

Take my upvote and gtfo 👉🚪

@Siddich

4 жыл бұрын

dadadadad dabada!

@taylorkynoch6992

4 жыл бұрын

@@crimsonprincetr5844 this aint reddit mate

@hydratedchingus3270

4 жыл бұрын

@Maciej Nenutil it's likes upvotes are on reddit

Im arabic and our meals are usually, veal, sheep, goats, etc. so ive tried goat milk its really sweet like honey milk, i drink it alone or put it with desserts if i want to reduce the processed sugars so its substituted with the sugar in the milk.

@calebcaleb4983

4 жыл бұрын

Regular Old Plumbus you guys can’t eat pork right?

@T0YCHEST

4 жыл бұрын

Caleb Caleb yep

@andrewayoub3122

4 жыл бұрын

Regular Old Plumbus correct him. I’m Arab, and I CAN eat pork. Arab is as ethnicity. Muslim is a religion. 2 different thhings

@rexsthegreat22

4 жыл бұрын

Andrew Ayoub Well no. I’m not sure which city you’re from but pork isn’t available in most places in Saudi Arabia. Anyone CAN eat pork but Muslims avoid pork because it’s hated/ forbidden

@ravingranjeev

4 жыл бұрын

@@rexsthegreat22 not hated its just not allowed to be consumed

Quick tip when tasting things! Cleanse your pallet in between the different steaks with water or something to give a fair chance between them

@walnutsandbeastiality866

2 жыл бұрын

Nice username lol

@shoot-n-scoot3539

Жыл бұрын

Cabernet Sauvignon would be my suggestion.

He’s so wholesome and happy, and even more when he’s cooking 😂

You should try "cultured butter" too. It's easy to make, just add a splash of Kefir to your cream and leave it to sit out on a counter for 3-5 days. Then make butter as usual. You get a cheesy tangy taste from it that's absolutely amazing.

@dzhiurgis

4 жыл бұрын

I've finally tried cultured butter recently and wasn't impressed at all. Sea salt crystal one is much better. At least on bread. Might work on a steak.

@dzhiurgis

4 жыл бұрын

Should try smearing blue cheese et al

@HepCatJack

3 жыл бұрын

Cultured butter, travels a lot, reads lots of books and speaks several languages...

You need water biscuits to clear the pallet between the rounds, we use them when tasting beers.

@kinpoi260

4 жыл бұрын

Lettuce is aight

@johnxina7522

4 жыл бұрын

Exactly

@johnxina7522

4 жыл бұрын

I think it's too biased if the first one is better than the second one

@CatchyCauchy

4 жыл бұрын

Or wasabi or ginger

@E-A-Z-Y

4 жыл бұрын

Yamoshi ok weeb

Definitely miss the loud and boisterous "Deeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeelicious"

@jdeluca6181

4 жыл бұрын

Volume: |||||||||| ||||||||.. ||||||.... ||||...... ||........

@PanchoKnivesForever

4 жыл бұрын

SAME. heeeerrreee!!

@nickoakes5790

4 жыл бұрын

Why did he leave?

@mauricetoonen2411

4 жыл бұрын

@@nickoakes5790 wanne know too!

@TheSkarful

4 жыл бұрын

He open a personal youtube channel (about food)

There’s this thing on amazon prime where you can buy a dry aged Sirloin and I want to see your dry aged sirloin vs the amazon prime one

@TheAlviator

4 жыл бұрын

Prime steak vs Amazon Prime steak

@2planksand2wheels92

4 жыл бұрын

Alvin Tse haha

@AwesomeMan2696

3 жыл бұрын

@@TheAlviator niceee

I regularly use ghee for cooking Indian food, and I love it in that application. But I've also tried it for basting steak, and I would say my results mirrored yours. I seems to take away from the flavour more than it adds. Regular butter (either pre-browned or browned during basting) provides hands-down the best flavours. Always.

11:26 Guga: We wanna know! Sam: I don't wanna know! 😆😂

That butter running over the steak in slowmotion is my personal heaven 😍

While I haven't tried goat butter, I once tried raw goat milk. If I remember correctly, it's much richer and creamier than regular cow's milk.

Can’t wait to see other type of meats getting dry-aged

@Gio102897

4 жыл бұрын

He should dry age goat with goat butter

@Panasiux2

4 жыл бұрын

I wonna see wagyu monster steak vs regular one. Maybe wagyu one will live up to tom&jerry dream.

@breejames6323

4 жыл бұрын

Fort Steinbring I’m still waiting for him to make a good chicken breast

@JD-hy6yc

4 жыл бұрын

No homo, right?

@asmrkh4828

4 жыл бұрын

@@Gio102897 hi

You’re voice is mellow asf, honestly I watch your videos while I’m blown out of my mind, gotta love that gorilla glue

4:19 - Mad scientist laugh

@alexisrodriguez7127

4 жыл бұрын

sirociper z more like 9:24

@asmrkh4828

4 жыл бұрын

@@alexisrodriguez7127 hi

Thank you Guga for this video I enjoyed

Gotta love that May-lard reaction.

@DT-vc7hd

4 жыл бұрын

** Francais has left the chat **

@lpscupcakesprinkles

4 жыл бұрын

Oh just chilling with my lard

@aple8307

4 жыл бұрын

I like that one song from a$ap rocky where he praises May-lard

@lpscupcakesprinkles

4 жыл бұрын

Cheesy Big damn cheesy where tf your latest album at??

I love how giddy and excited Guga gets!!

Their faces after the first bite! hahaha Priceless. Regards from Brazil!

Good stuff---Marrow Competition next would be interesting.

I just purchased my first container of Ghee...glad to know not to waste it on steak. Another great review!!

Love when Guga takes that first bite and starts moo-ing.

Love Sam he's such a chill guy

Longtime lurker. Love your videos. Your happy go lucky attitude always cheers me up. I convinced my mom to add brown butter to her key lime pie crust (half gram cracker / half ginger snap cookie). And wow. It was a homerun. You should consider adding brown butter to recipes that call for melted butter. Your overly spoiled tasted buds will thank you yet again. Cheers!

@Guga, if you're making your own ghee, then the milk solids left in the bottom work exactly like the caramelized bits of brown butter. Try spooning the ghee milk solids into your steak in the end and it will be a truly awesome experience. Especially if you let the ghee go a bit longer so the milk solids brown a bit, just like brown butter.

That bit of butter in the pan just spinning around was like "wheeeee"

7:40 " It till steaks good!" I love guga man

Guga says butter. I'm here. Awesome video man. When we getting that knife video? hahah

Sam doesn't give a sh*t he just eats everything LMAO

Exelent review. Bravooooo. I will do it w butter and rosemary!!!! Love your videos and learn a lot. Also w your friend from La Capital!!!! Pricelessssss!!!!!!

Can you do this same test but with brands from the grocery store? Great video!

I’ve watched every one of ur videos on both channels keep up the good wrk guga I wanna try ur food one day lol

Never thought i would learn so much about butter in one video. Thank you guga

GOOD as always Guga!

You should try "seasoning" steaks with brown butter solids before packing them in bags! There's a video by Chefsteps where they show how to make more solids using powdered milk.

This is one of my favorite dishes of all time. Can't wait to try this one with the mustard.

Question Guga have you done a video on either channel as to when is the best time to season a steak before or after the cook ? Thank you love your videos

That little homie is soooooo happy to be there. I’m happy for him and jealous at the same time 🤣🤣🤣

“May-lard” reaction lol..

Thanks for this brown butter trick😃

I've been experimenting using clarified butter and believe that using it dulls the other spices a tad because it is silkier than the regular butter due to its butter fat purity content. That purified fat silkiness coats the tongue more completely intensifying the buttery taste at the expense of some of the others. It's like when Guga seasoned the sous vide steak and put butter in with it preventing some of the seasoning to penetrate the meat while it cooked. I personally love that silky clarified butter texture and taste on my finished steak. I just compensate with a bit more seasoning during the cook.

Ghee is ,browned Clarified butter ,typically used in Middle Eastern cuisine. Clarified butter is just clarified butter ,difference is the browning during the separation process. Love your vids , your awesome!

I love your experiments. Really would like to see if people notice the difference between a steak seared then cooked slowly and one reverse seared to the same internal temperatures. Maybe even trying different ambient temperatures.

One of the best vid with sam!

Looks amazing!!!! Makes me want to go get and cook steaks!!!

Haha 2:41 It’s a weird request.... Says the guy who spreads bone morrow like butter on toast haha

9:15 could be a meme template

4:19 his giggle killed me lol.

I'd be interested to see how your homemade butter graded. Do you salt your butter? I'd be interested to see a test between your butter vs grade AA butter.

Guga, you have got me serious about steak and another KZreadr has me on a Carnivore diet. I can't afford Sous Vide but I can do reverse searing which is close and I've lost 20 lbs in the last 3 months and never gotten tired of steak basted in butter. Good on ya, guys

Goat butter is a little sweet, and its tangy. It tastes like an extremely mild goat cheese or a heavily fermented normal butter. The reason clarified is easier to find is because goat butter separates really easily, even when refrigerated. It has to be used pretty early after being emulsified and chilled

We have goat butter in some region of Belgium. Never tasted a clarified one, but the normal one is also a little bit sweeter. It's also plain white.

I would have liked to see a “cultured” butter added to the mix. A little more sour, savory and higher fat content. Future video?

@larrydavid1354

3 жыл бұрын

Ghee is cultured clarified butter. It is diffent than clarified butter

Sam is back in the candy store!

You should have a tournament. So you use 4 different types of butter here in this video. Now you just need to do 3 more of these videos. One with 4 different types of oil, one with 4 different types of four-legged animal fat (beef, pork, you can use bacon if you’re desperate), and one with 4 different types of bird fat (chicken, duck, etc.) take the winners of all 4 videos and then decide the one type of fat to rule them all. There I have just given you more content for you to use. Needless to say this was awesome.

All Guga do is win 💪💪. I love Sam. Pls let Sam be a regular on SVE.

What pan do you do the basting with? Great video

Awesome video! What martial art did you teach, Jiu Jitsu?

Any recommendation between salted vs unsalted butter? Fun vid!

I love Sam’s reactions 😁

Can you do a sous vide experiment where you show other ways of soothing like in a Crock-Pot with Ziplock or on the stove? In a pot

@Ampevedyc91

4 жыл бұрын

Please

Great video! Informative and entertaining! The only thought I had was I think it’d be great if y’all had water between tastes just to cleanse the palette! Regardless, was a great video!

Hey Guga, looks delicious! Don’t you want to do a cookbook??😃

Just grilled 2 prime porterhouses and 6 choice filets last night. Basted with my standard garlic butter.

My favourite part of your videos is when you say”I know the don’t look good right now but watch this”

The editing gets better every episode!

for a hot second i thought the intro drums were going to be Fortunate Son LMAO "ANGEL! THEY'RE IN THE TREES!"

You should try candied butter like starburst butter, jolly rancher butter, and etc

You guys need to do a best of every experiment in one steak video. Use the best cut of meat, the best basting butter, the best salt type, the best sauce... etc, and see if it’s too much or just next level. Go through all of the videos you guys have done over the years and see what won in each test.

In Greece we mostly use goat butter fore some specific sweets. It's a great butter for this...

Me: Googles "goat butter" and hopes the results don't get *too* raunchy. 😆 I picked up an inexpensive SV circulator at Aldi over the weekend and cooked some boneless beef spare ribs. They were a hit. Off to Costco today to get some steaks and pork belly. I'll order a Searzall next week. It's on like Donkey Kong!

@quabub7462

4 жыл бұрын

Do you need an additional vacuum machine or something?

@ChrisParayno

4 жыл бұрын

Yassss!

@joshuasteele5108

4 жыл бұрын

@@quabub7462 you can use gallon ziplocks. No need for a vacuum sealer.

@dorhatter

4 жыл бұрын

Now I have to go check our Aldi! I hope they have one I've been wanting to do the same but don't have the money for an expensive suvi

@mattcharlson80

4 жыл бұрын

You don’t need a Searzall, regular torch with propane works fine.

Idk why but I just feel like I wanna give Guga a big hug.. he seems rlly warm and squishy

Sam is my spirit animal!

sam is the mvp 😂

Hey guga great vid! Just a couple things: it’s pronounce may-yard reaction and cling wrap

"And your butter is DUNN"

Yea sam is back

Oh man - you should do a contest where the winner gets to eat a meal cooked by you - your meals always look amazing!!! Mmmmmmmmm 😋🥩

I just got back from work and here I'm looking at you Guga.

2:23 lmao can't stop thinking that someone's peeing into the bottle through a strainer

Bruce banner: "Im always angry" Sam: I always hungry

Great song at the intro

Guga, how about regular creamery butter vs. lactic cultured butter? Also clarified creamery vs. lactic cultured butters and another experiment with brown butter made from creamery vs. lactic butters.

I think what Maumau was missing was the effect that basting has on the steak. I suggest trying to undercook the brown butter by a couple of minutes so you can baste the steak and end up with that rich brown butter at the end. I think if you got it just right, it’d get the best results. Try basted butter vs unbasted brown butter vs basted lightly browned butter.

I love goat cheese, as well as sheep cheese, but I’ve never tasted either goat or sheep butter. I’ll give it a try.

@CarlGorn

4 жыл бұрын

My favorite cheese is this Franco-Basque sheep cheese called _ossau iraty._ Smells like a gym locker, but the flavor is amazing. It's like a concentrated salty-rich-umami blend of cheddar, feta, and Parmesan. Instantly addictive stuff.

@mihaialin7934

4 жыл бұрын

@@CarlGorn that sounds like the best cheese ever

@localandonlinepreciousmeta3575

4 жыл бұрын

Henrique Laydner same. Love goat milk and goat cheese but never had goat butter

Hey guga, can you make a series about like everyday food? Like recipes for everything.

So glad to see more of Sam! He's even starting to look more like Guga, he's the next Guga in training.

You need to try basting with dry-aged Kobe A5 butter -- the only butter I use.

Not sure why the clarified goat butter was sweet. We have regular goat butter here in the UK at most super markets. Its delicious, typically a bit saltier than regular butter and a similar 'Goaty' flavour to goats cheese.

Guga: how about basting in the control butter and finishing off with a pat of the brown butter before serving

You just redefined the word foodporn for me :D

I work at my grandmas farm and we have goats and we make butter cheese with all our livestock, goats butter is sour at the beggining then at the end you are correct a slight sugary hint of an aftertaste. Clarified isnt good but 1 kilo of goats butter costs 100 dollars, its a commodity!

I don't know about clarified goat butter, but I know what steak with goat cheese taste like

@greanmonstamash

4 жыл бұрын

Good btw

That giggle at 4:19 is like childlike wonder

10:48 Looks like Sam is about to bust out in the “Single Ladies” dance 😂

I love the idea of goat butter but I trust your judgment. I use fat a lot and one of my favorite is smoked tallow. :)

A handy tip: If you don't have sous-vide equipment, you can take a gallon freezer bag, remove as much of the air as possible, and simply stick in in the dish washer for a cycle. The temperature of the water is warm enough to get a perfect sous-vide cook, but not hot enough to melt the plastic bag and release the plastic toxins.

Next video: Basting steak with different types of steak juices