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@crusher6670

2 жыл бұрын

Guga what happens when you fry steaks with coconut oil ?

@KotakMeister

2 жыл бұрын

Try making Satay/Sate You'll thank me.

@loserpurp

2 жыл бұрын

can you try it with garlic oil?

@KnifeParty73

2 жыл бұрын

Deep fry a steak in Iberico fat.

@LordKaiser003

2 жыл бұрын

You will use that pepperoni for steak pizza?

Hmm... I wish you'd use the lower quality Base fat to use as your oil source, because I think almost any flavoring added to wagyu fat will turn out pretty good. If salami or pepperoni can make a neutral flavored oil taste amazing when used on steaks, I think that'd be pretty fascinating to find out!

@CypressJoker

2 жыл бұрын

lol yeah the wagyu fat feels like cheating

@gojiack

2 жыл бұрын

Came down here to say EXACTLY that. Using Wagyu fat is way tainting any of the peperoni/salami flavor in the experiment - should've gone with a very neutral oil like Soybean or even Peanut oil. Not to mention that makes it more accessible to us plebs who don't have access to jars of Wagyu fat. :P

@tonymercer265

2 жыл бұрын

@@gojiack try lard or beef dripping.

@darkkraken1

2 жыл бұрын

Another option would be to just simmer them or cook them sous vide for 3 or 4 hours to get JUST the fat from the salami and pepperoni though that might be a little bit too intense.

@CypressJoker

2 жыл бұрын

@@gojiack Even just using regular beef tallow would make it a more accessible experiment for viewers to try.

Guga, try dry ageing in different types of mustard and, if possible, honey mustard!

@sylosylo6413

2 жыл бұрын

Yeah i second this... also he should try making a paste from mustard seeds by putting them in the processor and using that to dry age the steaks.

@pat1r1ck

2 жыл бұрын

It does interest me

@marcusbailey3988

2 жыл бұрын

@@sylosylo6413 Good idea sir!

@randomsketchystuff5572

2 жыл бұрын

I third this motion

@samreader2860

2 жыл бұрын

Naaa! English mustard!!

‘We’re gonna use Pepperoni Oil” “Looking forward to it” “Now we’re gonna use Wagyu Oil as a base” “Oh for f**** sake” This is honestly why this is my first Guga video in a while, and why I’m writing this instead of actually watching the video. This ain’t cooking with Pepperoni oil, this is cooking with Wagyu oil with a Pepperoni flavouring.

@chickenmuffin

2 жыл бұрын

Ya this was pretty click baity....

@BagheadZ4Life

2 жыл бұрын

Yeah

@chickenmuffin

2 жыл бұрын

@Dusty Parker He meant "pepperoni-infused" oil perhaps. But the title is still not fair.

@chickenmuffin

2 жыл бұрын

@Dusty Parker I don’t disagree.

@scumsolo5507

2 жыл бұрын

Spot on with the description of events there. I honestly switched right after I heard wagyu. really tired of it.

Guga I absolutely love these frying in different oils vid. They give a lot of inspiration to at home cooks as well as kitchen cooks and chefs looking for a new spin for a dish. I love the ideas you have man.

We need to take this experiment further. As someone working in the cured meat industry, there's a world of flavor Guga could unlock. Genoa (extra garlic and black pepper), chorizo, salsiccia, finocchiiona (fennel infusesd), cacciatore, panchetta (Italian bacon), guanciale (cured pork jowl), sopressata, and thuringer. There is bresaola; seasoned and dry-cured beef. If Guga gave it a try, it might become his go to lunch meat. Also, I want to see Guga cut off a section of bresaola, sear it, and tell Angel it's 100 day dry aged filet mignon.

@noname-ng6sj

2 жыл бұрын

It won't become his new favorite because it's really popular in Brazil, their version is called Carne de sol and it's super common, they've already had it hundreds of times. Very surprised you didn't know that!!!

@mikeschmitty4438

2 жыл бұрын

panchetta, chorizooooo Im dying at the idea of how good it could be!

@ExaltedDuck

2 жыл бұрын

What, no gabbagool? And you call yourself a soprano...

@hrodga

2 жыл бұрын

I wonder if you could dry age a steak in Ndjua.

@Yambag

2 жыл бұрын

just curious, what do you do?

I kinda think using the wagyu as a base is defeating the purpose of the experiment since it's not as concentrated in pepperoni and salami oil. Still a great video as always!

@robbiewhite2351

2 жыл бұрын

It would take a massive amount of pepperoni to yield enough oil

@TheCoKeys

2 жыл бұрын

@@robbiewhite2351 that's why we watch guga do it and not ourselves hahaha

@jasonphelps4218

2 жыл бұрын

I literally was thinking the same thing. I mean almost anything added to Wagyu Fat will create delicious fried foods

@melinatedthinka8210

2 жыл бұрын

Exactly he’s just frying it with wagyu oil mainly, misleading title, he might aswell change it tbh.

@kuatoroespada

2 жыл бұрын

I agree. He should have used a neutral frying oil like sunflower or canola or whatever

Tip for a different version of Hasselback potatoes: Slice them up as you did, baste with a bit of butter, then salt and pepper. Then sprinkle breadcrumbs to cover the tops of the potatoes. If you want to go to the next level, cover every potatoe with a thin slice of butter as well. Then put them in the oven. Insane little dish.

@ShakaarGaleed

9 ай бұрын

I'd also recommend a small amount of some sort of white cheese (mozzarella, parmesan, smoked swiss, or some other).

at this point i come for the side dishes, i’ve seen guga cook steaks in just about every way possible but i’ve used almost every side dish he makes with them

I love how Angel is getting better and better at describing what he tastes. If you go back to the first videos he is very (almost) unaware of his palette. Now he knows dry age, flavor composition, etc. I love that

@TheAngusm3

11 ай бұрын

character progression

@pradeepsahoo7243

7 ай бұрын

palate*

@jamescheddar4896

7 ай бұрын

I've seen him deconstruct the ingredients more than once.

Never in my life have i really cooked anything, or been particularly interested to do so. But following you for the last year and watching your videos have really inspired me to cook. And i now cook various dishes every day! Thanks alot for sharing these amazing videos and being such an inspiration!

I cooked myself a medium rare steak for the 1st time last night because of you Guga!!!! I have to say it was life changing I would never eat steak any other way ever again! It literally sliced like butter! And the fat melted in my mouth! 👄

The side dish for this one has been one of my favorites. I love oven roasted potatoes and this will take the texture game to the next level. Thanks Guga!

@thetechcorner7204

5 ай бұрын

It’s called Hasselback potatoes. Swedish dish.

Hey guga, love the latest video! I have 3 more ideas for you. - dry age a steak in anchovie paste: I reckon it will taste really good, like natural msg -confit a whole brisket: this will also be really good, it will be super tender and you could finish it off with a heat gun for that sear. Also I'd recommend using beef tallow for the confit - Dry age a steak in parmesan for 30 days. You could grate up loads of parmesan and mix it with a little water to make a paste then cover a steak with it and see the results Love what you do and keep up the awesome work!!!!!!

@juanrocky8147

2 жыл бұрын

Cheese and water fermenting meat for 30 days 💀💀 i want to see that

@kyleeissomajestic

2 жыл бұрын

one day, guga will see all your comments. the anchovy paste feels like it might be genius

@voluntaryismistheanswer

2 жыл бұрын

I feel like I've found my people, "what if you dry-aged tripitas in Nutella?" Ok maybe not that one 😄 but still.

@TeCeeBoi

2 жыл бұрын

im surprised he actually used your suggestion

@TeCeeBoi

2 жыл бұрын

@@juanrocky8147 no water but it happened

yes but you see Guga, You can fry the pepperoni (and Salami) on low heat until in extracts almost all of the oil in it, kinda like bacon, then fry another batch and another and another, it's not cheese so it won't stick to the pan and be all burnt and gooey, and it has to be cheaper than buying Wagyu fat

@xdilo4

2 жыл бұрын

Yeah I wish he didn't use the wagyu fat and only got the oil from the pepperoni and salami for a more concentrated flavor without wagyu base.

@BraxtonHoward

2 жыл бұрын

@@xdilo4 definitely, or at least use a neutral oil. Wagyu fat was probably the worst option if you care about bias.

@LowbrowDeluxe

2 жыл бұрын

Eh, those cans are about $30. I have one and use it for cooking a lot, mostly used it up already. It's good quality stuff but it doesn't really have that pronounced a flavor.

@bakedpotato420

2 жыл бұрын

Wagyu fat is surprisingly reasonably priced

@absorbie3548

2 жыл бұрын

@@bakedpotato420 cause the fat is a “waste” product, so it is taken off in large amounts of every cut of wagyu. Whole vows of fat. It’s literally the most aboundant part of the cow

After a very stressful day, videos like these do an amazing job of calming me down.

The audio/visual quality of these videos is unreal, one of the best food channels on KZread hands down.

I always love it when Guga also shows us how to make side dishes while making the main dish, not only do you get to watch something interesting but you also get taught how to make simple side dishes. Pretty cool

@DJayCubbz

2 жыл бұрын

a side dish playlist would be great!

Love your videos, me and my wife tried the side dish and it was amazing and so easy. Thanks for the fun and insightful videos ❤️

I would love to see you do these oil’s with different types of meat, like pork, chicken, turkey even different fishes. Great video.

It's not ideal to salt something before u deep fry it. Salt has a tendency to amplify itself when it's put into oil. Salt degrades the oil and causes it to break down as well, so if you're using the oil more then once, avoid getting salt in it.

@traviswalker8933

2 жыл бұрын

I think those oils were only used for this video.

@vilijanac

2 жыл бұрын

There is also plenty of salt in sausages being wasted for the occasion.

@bashirfaruk

2 жыл бұрын

bro are you really lecturing Guga on steak? 🤨

@brucelee5576

2 жыл бұрын

Thats funny everyone salts everything before they deep fry it , foods need to be seasoned no matter the cost

@norandomnumbers

2 жыл бұрын

Salt doesn't interact with oil. It just floats to the bottom if it's not infused in the food already. If it's already in the food, it makes the food extra salty because any moisture evaporates in the oil but the salt stays, meaning higher percentage of the total mass is now salt.

That was pretty cool, Guga. It might be cool to try other cured meats for the oil as well, like liver wurst or bologna. Still hoping for a horseradish dry age. Also for trying various fried sides in different fats (how would onion rings taste when fried in Bacon fat? Duck fat? Etc.)

Angel is always spot on. Love hearing what he says. Genuinely do

This is something I have to try for sure…. Everything looks amazing and I just can imagine that taste😋👍🏾

Angel ALWAYS AMAZES me!!! His palette is so freaking developed and accurate... he ALWAYS guesses the preparation!!!

@abolahab9697

Жыл бұрын

wait what it wasnt angel that knew the preparation

@ragnarokda206

Жыл бұрын

@@abolahab9697 He said It tastes like a salty cured meat.

I think sun-dried tomato oil would be really interesting! I've been including it in my own cooking and its amazing!!

@Poshgardenherbs

2 жыл бұрын

Yum

@Songbirdofourgeneration

Жыл бұрын

I use it in rice. It’s amazing

Just watching you make the oil in the first minute and a half my mouth was already watering. I can just image myself snacking on the fried pepperoni and salami.

My boi leo making moves! And good experiment. Sounds like an interesting flavor to add to steak

I just finished slicing my hasselback potatoes for dinner tonight and made your simple butter sauce. I'm excited to try them. Thanks for everything you do! I never thought I could be so passionate about cooking.

@christerjohansson9264

2 жыл бұрын

It is actually Hasselback potatoes, translates to Hazel Slope potatoes. They were created in the Swedish restaurant Hasselbacken.

@cameronbublick818

2 жыл бұрын

@@christerjohansson9264 Congratulations.

Love your videos Guga! They always inspire to try new things. I know sugary never turns out great but what about a dry age in real pure maple syrup? Or a kick with dry aged in horseradish?

Thank you ive started pouring pepperoni oil over my cereal in the mornings and it really helps the pipes flow

This is why I love guga he does the unthinkable and makes it work

@johnappleseed936

2 жыл бұрын

Profess your love for him now, because the way he’s eating I don’t think he’ll last much longer in this world

Can you try dry-aging a steak in garlic paste?

@joem13yearsago73

2 жыл бұрын

I can't, sorry :(

@voluntaryismistheanswer

2 жыл бұрын

What about freshly grated horseradish?

@ketameanii

2 жыл бұрын

@@joem13yearsago73 LOL

Thanks for your content I really enjoy it.

Excellent experiment. Thanks for the video.

Those "Hasselbacks-potatoes" you're doing is my favourite side dish here in Sweden. Its the best way to cook a potato!

Keep the oil series coming Guga "Cant stop wont stop" "Get down cause we get down" "Foods love Guga" "Hes best nothing less"

I love the crazy and amazing ideas you get for trying with steak!

I love how indulgent you are

There is literally nothing I love more than Guga’s simple and easy side dishes 😍👌

@DJayCubbz

2 жыл бұрын

What if he did a separate playlist with all his side dishes!!

@alekandonov3021

2 жыл бұрын

raur

@xxmemekipxxlastname4846

8 ай бұрын

why is kermit molesting you

This is my first comment on any of Gugas channels, but the following needs to be said! I love Leo, he such a genuinely nice and smart person! I would be soo greatful having friends like him around me! Love the videos, every single one of them! Angel and Guga and alle team members keep up the amazing work. Lots of love from Germany!

You do such a great job...creative then discriminating with your comparison. Just a great and enjoyable analysis.

I used popcorn oil/butter to pan sear a t bone and got the same result. Its amazing dude

That's not liquid gold my friend, that's liquid cholesterol.

Guga, hear me out here. You’ve tried dry aging in cheese wiz before with good results. What if you hollowed out a wheel of Gouda cheese and tried dry aging in it? It would still have contact with the beef and you wouldn’t have to worry about melted cheese cooking the meat while trying to spread it. Just food for thought!

Hey Guga thank you for the video, you should dry age a steak in garlic and rosemary with a butter binder.

You always make my day guga

Thanks Guga keep the content coming gonna be having a surgery Thursday and need all sorts of videos while recover over a year, hurt myself in the Army and you keep me going. Love you and the crew!

@maxxmends486

2 жыл бұрын

Wish you well brother 🙏🏽

@lachlantaylor1225

2 жыл бұрын

Hope everything goes well and you make a speedy recovery friend :)

As an Italian, I am already crying 10 secs into the video. I will cry even more if it turns out to be delicious. Sigh

@themafia3119

2 жыл бұрын

Why?

@kamj6607

Жыл бұрын

@@themafia3119 italians cant stand the fact of people cooking something other than boring traditional food

Hey Guga! I got an idea this morning for a video series you could do. Cook your way through an entire side of beef. What I mean is do one episode with Bottom Round Steaks. Then move your way through the beef with each episode. Go to eye round, then top round, then bavette, then flank, then sirloin, then picanha, then filet mignon, etc, until you reach the front of the beef. Cook them the 4 most popular ways (Grill, Sous Vide, Frying Pan, and Oven) and do a side by side comparison and see which method works best for each steak. I think it would be really interesting!

After learning this side dish from you, this is THE side dish I make using potatoes. Thank you!

I was thinking that the pepperoni oil would be a bit strong for the steak. I make pepperoni pizza omelets, and a little pepperoni goes a long way in those. I will give the salami oil a go sometime soon.

Those Hasslebacks looks fantastic!! Leo nailed the pepperoni... That right there is why you have my attention Leo, nailed the flavour and looked good while doing it haha. Angel you are always so quick and spot on too! Nice job gang!! P.s love the path away from the norm!!!!!!!!!!!!

I just wanna say to the guga man himself these steaks you make look bussin

Can we take a moment to admire the scenery in the background. Beautiful backyard with much more potential I’d love to see a video about it

I think the salami one would be pretty good. I think for doing this I wouldn't have salted all the steaks. I think that would have also given a better chance on the salami and the pepperoni oil.

I did this over 20 years ago and still do it to this day,glad you finally found out!!! But you don't need the wagu fat.

@bryanspilner

2 жыл бұрын

Shut up

Seeing these steaks gave me tingles up my spine. Love it!

@JimmyCarterAkaBrandon

2 жыл бұрын

Oh yeahhhhhhhh

love this trio.

It looks so appetizing. Creative recipe 😋😋😋

@mingrat8866

2 жыл бұрын

hi verified

@sadiconwalangleeg

2 жыл бұрын

this is my first time seeing a verified channel with 4 likes

You know a side dish is good when Guga looks completely furious and says "oh come on!". I bet the potatoes would be awesome with a whipped sour cream and onion dip

Hey Guga ! I'm originally from Massachusetts and we have a specialized Cheese Steak sub called a Steak Bomb. It's a cheesesteak with onions, peppers and mushrooms but also salami is cooked on the griddle along with the meat. It's so good! I do love pepperoni but I think it would overwhelm it

@ohiasdxfcghbljokasdjhnfvaw4ehr

5 ай бұрын

wheres the best steak bomb at?

I have no idea why I wasn't already subscribed to you but I'm doing it now! Awesome video!

Can I just say what a great addition Leo is to this channel? He seems to put a lot of effort into describing the flavors outside of just saying "omg this is good" and has a really positive energy

Love the videos. Great crew

Dry age steaks in ginger paste. Now that's a thing you don't see every day.

As soon as he pulled out the Salami I knew I’d love this video

Been watching a lot of your vids and i would love to see you do an experiment with almond milk and a steak

The consistency of your vocal waves - up up up low, up up up low. Very melodic

Wagyu dry aged in liquorice

@Hope-dp8qz

Жыл бұрын

No ... Just no

@rieviousretrograde4281

Жыл бұрын

The cow has already been born to be slaughtered. The least you could do is cook it right and do you really think that is the best idea?

@L.G.X.69420

Жыл бұрын

💀

@gregorylewis6048

Жыл бұрын

Red liquorice!!!

@SFDE_OCD

Жыл бұрын

I just threw up in my mouf thank you

Deep frying over an open flame shows how much SKILL you have Mr. Guga!

I used to make lard with pig back fat in a slow cooker with a little splash of water to prevent burning. I'd recommend doing the same with pepperoni / salami cubes

should have done chorizo too...

Hey Guga! If you haven't tried it before, I can recommend the Hungarian salami. its way different from a classic Italian. especially the paprika and cumin seeds one. great! experiment tip! is there a possibility to dry age a steak in cheesecloth and truffles? truffle paste or similar. how would that impact the steak?

Try dry aging with Ranch dressing from the packets!!! We put that on corn and its amazing!

thought it would be bad all around. surprised it went well. Good job!

Guga: "Pepperoni, everyone in the world knows what this tastes like." Muslims: 👁👄👁

@thegr8malachite370

2 жыл бұрын

Pepperonis aren't solely made from pork

@faris9cheetahs193

2 жыл бұрын

@@thegr8malachite370 Its mostly common to be found.

@KlumsiAtAachenH96

2 жыл бұрын

or people outside of the US. I dont even know what Pepperoni is instead of a orange-red salami...

🐠 DRY AGE IN CAVIAR!! 🐠 9 MONTHS IN A ROW POSTING ON EVERY VIDEO!

@blankcheck2276

2 жыл бұрын

Bump

@DangerousOne326

2 жыл бұрын

@@blankcheck2276 yesss

The potato side-dish and the sauce for it is out of this world. I made it, and I will 100% recommend it.

I love that you're advertising Hello Fresh on a video about deep-frying steaks in pepperoni oil :D

Guga you are genius, i think you can make movies, not about food, very nice!

Guga! The end flatline dry age experiment! Bring the brave boys.

So cool. Thanks for share , I am going to do this for myself as I am a chef anyhow I enjoy trying anything new really I do ,.if it's food and a new way to create it I will do it. Thank you.

I suggest try to Dry age tobasco or any hot sauce in the steak i swear guga the spicyness and juicyness are incredible

Interesting video. The only words that went through my mind when I saw the thumbnail was pepperoni lard but I was thrown off by the wagyu fat. Great video as always Team Guga.

Nailed that cook

Watching this actually gave me heartburn

I a little tip from a Swede (we eat these "Hassleback Potatoes" all the time), for the last 5 mins of cooking the potatoes, add some breadcrumbs, it adds a really great crunch 😁

Definitely making those potatoes as a side tonight, appreciate it Guga!

I always said that the best to cook meat is with deep fried. No burnt, high flavor, also looking good.

I always see your videos, and ok, this one lured me back in.

If you watch Guga for a long time you will realize that he is not a steak expert, he is a steak scientist

5:40 “SO MUCH FLAVOR BRO”🤤

Please try chicken in buttermilk marinade vs. balsamic vinegar marinade vs. buttermilk marinade followed by 50/50 balsamic vinegar and brown sugar glaze. All seasoned with salt, pepper, and garlic powder.

I’m getting heart burn just from watching this and I love every second of it 😩🤤

Didn't realize that I could get heartburn from drinking water during a KZread video lmfao. Keep up the good work though Guga. :)

Man..! This must taste awesome

So much variation in pepperonis. Would be interesting to see if the pepperoni I like best on pizza would be the best choice or if other choices are better for this. In a pinch I had to make a can of Manwich using pepperoni as the meat. Very strong flavor in a good way.

Something I definitely never thought of.

what if you, tenderize an Eye-round with pinapple for the maximum appropriate time and then sous vide it and then sear it? will that work? i think the $1 steak series was an amazing series and it leaves me wanting to see more !