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@jaytrock3217

8 ай бұрын

What is HONE Mustard?

@jenjenhocho3188

8 ай бұрын

Guga, do more wet aging but in different liquids like sea/salt water or diluted soy sauce.

@DuckiestBoat959

8 ай бұрын

No offense to Manscaped, but how many more times can you re-invent a ball trimmer? It's not like the iPhone, you can't keep adding cameras. Nobody wants to see down there.

@FuzzyPuddingGamer

8 ай бұрын

Fix your title guys!

@jorgesoto6628

8 ай бұрын

Do Salsa Lizano from Costa Rica!

I was here for HONE MUSTARD

@johnengooyen

8 ай бұрын

Team Hone Mustard!

@neproh

8 ай бұрын

i love hone mustard

@arshad887

8 ай бұрын

Hone mustard the best kind

@NC-oy8hq

8 ай бұрын

As am I

@Gaming_Hub_UK

8 ай бұрын

Same bro

Watching Angel become an adult and enjoy new flavor combinations brings a tear to my eye.

@convincedquaker

8 ай бұрын

Angel's always been okay with flavor combinations... It's color combinations he can't handle. No green. 🚫🟢

@hawkhunter3256

8 ай бұрын

But he still needs to be dry aged and grilled afterwards.

@convincedquaker

8 ай бұрын

​@@hawkhunter3256Agreed.

@travisyarbrough4033

8 ай бұрын

Toddler diet outside of this channel though .....

@mentat1341

8 ай бұрын

Put broccoli on his plate and see how much he has grown 😆

Guga it would be really cool if you teamed up with a food scientist to test various dry age methods. I would bet their knowledge of chemistry would be insanely helpful, and you might even discover something that changes the entire world of steaks.

@aq5426

8 ай бұрын

I recommend Ann Reardon (and her awesome family) from @How To Cook That--she's a food scientist, and even addressed one of Guga's shorts about the cheese-wax dry age. A collab between the Reardons and the Gugas would be a LOT of fun to see. :)

@Grndl42

8 ай бұрын

Alton Brown!

@zachbrown8421

8 ай бұрын

@MadScientistBBQ

@J242D

8 ай бұрын

@@aq5426k

Guga, when is the durian dry age? You cannot escape.

@nocount7517

8 ай бұрын

Smells like a sewer, tastes like heaven.

@nate-404

8 ай бұрын

🤣🤣🤣

@dinkitchen4301

8 ай бұрын

hahahha

@hannah5507

8 ай бұрын

yooooo I agree!!

@ericlee2516

8 ай бұрын

yoooo same@@hannah5507

Here before he updates the title to honey mustard from “Hone”

@KiloKaze

8 ай бұрын

Sameeeee

My favorite, HONE MUSTARD. Goes well with my CHICKE NUGGETS.

@actuallygreenthumb4261

8 ай бұрын

U mean: M favourite, HONE MUSTARD. Goe well wit my CHICKE NUGGETS

Dry age Angel next please

@Jaquez99

8 ай бұрын

We all waiting for that

@jjdogg0

8 ай бұрын

Dry age a brick of Spam ..Guga may have done this but I don't think so 🤔

@jjdogg0

8 ай бұрын

I love Angel..he gives me hope for the future 💪

@jjdogg0

8 ай бұрын

That description guy is so gay though 🙄

you should try appelstroop for dry aging. Closest thing i could find to describe it is molasses. It's made by cooking apples and sugar and then you put the solids away and concentrate the juice so it becomes like a spread. Amazing taste that is a bit tart and sweet with an apple aftertaste

Hey Guga! I bet Ken's Sweet Vidalia Onion dressing would be a good experiment to try.

Man, you can tell Guga has really HONEd his steak cooking techniques.

Guga, I think you should to do a bracket where you put the 16 best versions of steak up against each other and taste test each one over perhaps a few episodes... and decide which steak is the best overall, or at least from those 16. You have had so many amazing reactions with so many different preparations that it's difficult for us to know which one is best. I think it would be really fun.

Glad to hear that this Hone Mustard thing is making waves. Speaking of which, what exactly is "Hone" mustard, and where can I find it?

Dear Guga, for the upcoming holiday season, would it be possible for you to do a crazy experiment using egg nog, ginger bread, or peppermint?

These guys are great. I love watching might get the cookbooks

You need a side dish channel!!!! Thank you for the good work!

I love the, " to be specific, a ridiculous amount." Have to enjoy Guga's measurements.

Angel trying to take on a new attitude to greens is warming my heart

I hacve come agian to request the Wagyu Hot dog

@lucasselvidge-fd9ik

8 ай бұрын

The absolute madlad

Very cool video as always Guga! Maybe next you could try an experiment with natto?

Day one of asking: Can you try dry aging in TANG? Both powder and liquid form?

@mikeyg8568

8 ай бұрын

You just want to watch the world burn

Here's a suggestion for you and everyone interested. How about a dry age experiment using HP sauce from the UK? Super intense flavour and would be great to see what side dish you can make using it too??

@SAUBER_KH7

7 ай бұрын

UK MSG? I say let's do it!

Dales marinade and allegro marinades are my favorite 😅 but everything guga makes looks like it might be my new favorite 😂😂😂

Yoooo I recommended this a few times, thanks G! I wonder how different types of mustard would be with the steaks too, could be interesting.

Using cheese cloth for dry aging might have made it better and easier to remove the excess. Also, it might have reduced the pelicula and maximized the flavor. Cheese cloth should be a must for low viscosity liquids.

Guga i know ive asked before but I'd really love to see your take on sous vide catfish. Ive never seen you cook it on this or your main channel and I'd love to see it

Love your video’s bro!!!!

Guga the legend here to provide us content once more! He gives me a lot of ideas for my cooking 😊

Fine mustard honed to an edge, that's all a man really needs.

I can handle “hone mustard”. But the whole “Angel is an adult” arc is wild. Ngl, I’m bout it

@TheHitsubasa

8 ай бұрын

Angel is growing up and eating greens I’m so proud of him, baby steps 😂

Guga’s dry aging videos are always welcome 💯💯🔥

Listening to Guga explain everything is like reading a high school essay from a student whose trying to meet the word count requirement.

Guga everytime you make a side dish you should incorporate the main ingredient you use to marinate and dry age the steak. I think that would be awesome so we know that you also use the main ingredient you marinate the steak with also in the side dish.

He has really HONED His skills

I would love to see a Salsa Rosada dry age! If its amazing i would kill to try it. Love you Guga and Family!

damn this side dish is worth it i tried it right when the video came out its freakin awesome. thank you guga!!!

When boiling potatoes, salt the water a little heavier than you think you might need to. You want the water to taste about as salty as seawater which takes about 1-2 teaspoons kosher salt per quart of water. It's all about ionic strength... if the water is hypertonic (more salt in the water than electrolytes in the potato), it will pull moisture out. But if the water is hypotonic (not salty enough), it forces moisture in. The moisture balance affects the flavor and texture. It's why your sous vide mashed potatoes taste more potato-y than boiled and similar to why under-salted water makes pasta mushy. And I bet the honey mustard dry age would be wonderful on pork. IMHO beef and sweet only seldomly complement each other. But pork, definitely.

Never heard of hone mustard lol

Suggestions for future experiments: still looking for the "Pizzaria Steak," using all the shaker condiments that you would see at your local pizza shop: oregano, red pepper flake, granulated garlic, parmesan cheese. - Hooters jarred wing sauce - Heinz MayoMust - Filipino bagoong (fermented fish paste) - a 'surf-style turf' using some crab-boil seasoning - Chicago-style giardiniera

Gugas videos are like visiting a very expensive cigar shop you never know what your'e gonna get but its gonna be high quality and make you want more

i know it sounds dumb but could you take the dry age bits that you remove dehydrate them and make them into a rub? or dry age substitute like give dry age flavor without needing to dry age

@convincedquaker

8 ай бұрын

Pretty sure that he adds them to his burger grinds.

Thank you guga, for making your videos short with very little filler 😊

Love these type of videos. Can yo please try with pesto.

Guga, love these dry age videos. I was thinking have you ever thought about Tamarind? Think it'd be real interesting. I use it all the time in Indian foods.

Next time you have to put on some runny coating to dry-age , try adding some various thickeners (like white, pea meal, tapioca, whole wheat _etc._ flours.) We can then see how well it coats and covers as well as how it alters the taste. 🤓 Dry-age some in yogurt and *Guga's Rub* too. 🤔

You should try seasoning with Louisiana crawfish boil !! Seasoning with it & making a compound butter with it

Miso might be a good choice to try for dry age, it's already a fermented product with high umami so it might synergize better with the steak's natural flavor.

Would love to see you try Vegimite from Australia!!

I saw Ken Honey Mustered dressing and had to see. It is the only one I like. I will have to try it but in a different way 😅. love your videos

You should try dryageing using the Swedish spread called Messsmör. It's made of boiled down whey from cheese production

Please try dry age some steak in Maekrua oyster sauce. You can find it in many wooked thai dishes and it taste absolutely amazing and it does also include msg!! 😍

I would love to see a dry ages steak in lemon curd as its one of my favourite spreads for toast or sandwiches

Guga I love your videos, I would love for you to dry age a steak in garlic and rosemary with a butter binder!

I so wish you could get some Krunchers potato chips.. have no idea if Mike Sells even makes them anymore but the Sweet Onion chips were the pest and I have always wondered if they would make a good fried chicken breading. Or maybe even some of the different Dot's pretzel flavors as well.

ive learned alot about cooking steaks from you.

I went to the meat market and got some NY strips today , dry brined, sous vide, seared w compound butter and mmmmmmmmmmm so good

An awesome test as always! Thanks Guga. Try dry aging in V8 sometime, as that would be interesting.

My recommendation for Hungarian steaks: dry age some in Édes Anna, Erős Pista and Haragos Pista. All 3 are from the same brand, ground paprika with different spicyness levels.

An idea: For future steaks dry aged in stuff, you should try the regular dry aged steak with the experiment ingredient. Here it would've been very simple to have a piece of regular dry aged with a bit of honey mustard on it to see how it compares, and for future weirder experiments it could give us watching some good laughs.

Always make me so hungry 🥺

man HONE MUSTARD sounds awesome, cant wait to watch the video

Need to get a hold of some game meat to try both Sous vide, Grilled and smoked. Thinking Caribou and Moose, maybe some elk as well

Love to see Guga's take on a gumbo

Didn’t expect that one to work!

Guga maybe you should try dry ageing with black honey - commonly used in Egypt. It would be really cooll to see

I will try this one time

Can you please use ‘cemen paste’ for an dry age experiment! It is an traditional turkish spread! Love the vids 🙏🏼

i would love to see an experiment of dry ageing with an binding agent for sauces like xanthan or something like it

Hi Guga, can you do a dry age experiment with cement?

Big fan Guga!! Dry aged steak in wagyu beef tallow PLEASE

another tasty video!!

Oh how convenient! I was just searching for food recipes that have HONE mustard.

@thenofilterchannel8247

8 ай бұрын

There you go. And you can eat in 45 days if you start today 😂

You should try it in a ultrasonic cleaner. get one that you turn off the heater element if it has one and just use the ultrasonic vibrations whilst you cook it with your Sous Vide equipment

Honed mustard is my favorite condiment

I wonder if you could sous vide a steak in mango nectar, very dense and sweet drink but it tastes great!

I was rewatching your Korean water-aging video. What about putting a vacuum packed steak in a big baggie of water in your fridge instead of the cold sous vide compared to the Korean method compared to regular wet aging?

Hi Guga ! You always use garlic powder to season your steak, but I was wondering if it would not be better to use other garlic seasoning like fresh garlic, garlic paste or some kind of garlic compound better ? Would you make a video about testing different kind of garlic seasoning to find out the best way to use garlic with steak ? Love you

@logansspeedshop7900

8 ай бұрын

He did a vid on this a long long time ago would like to see a more recent video on this though

Try Ajika (Adjika). It's a Georgian (Country) hot, spicy, but flavored dip. You may find wet or dry version. It's delicious.

This is probably a long shot as you will need a special oven, but since this is SVE. Air Sous Vide vs Water Sous Vide test. LG has a line of Ranges that do Air Sous Vide and as someone that has done Sous Vide for many years I would love to see someone like you review them.

You need to do a video on n how to correctly flame throw a steak.

Ken's honey mustard is BOMBBBB

Do a ranch dressing dry age 🔥🔥

Guga, can you try cooking a steak with the process used to cook Ceviche, it would be cool to see.

He Guga you really need to do a ASMR podcast or audio cook book!!

0:04 Guga, i love seeing you making video with sous vide steaks. It really awesome. I have some request for you. This dish is from my region indonesia. Can you make beef rendang with sous vide method and without it? I want to see which one is better. You can do the research for the recipe from video you did with joshua and uncle roger previously. I SERIOUSLY WAITING FOR IT😊😊

Guga you should use Australian Pepperberry for a future experiment, there are also other unique Australian native herbs/spices etc.

Fig dry-aged steaks would be awesome! My mom used to make fig cookies for Christmas and fig puree is thick and sticky, would adhere perfectly with some BEAUTIFUL steaks everybody!

Hello to the guga team I’ve got one for you dry aged in garlic aoli sauce I would love to see that

Try the Spanish wagyu called rubia gallega!

You should try dry ageing in Ajvar, Balkan side dish ^^

I wish we could all have an uncle Guga

Your should try dry aged with agave syrup or flambe with mezcal (it should give some nice smokey flavor)

How often do you flip your steaks when padding them dry? I always dry both sides for about a minute or two and still only have one good side when I torch.

Gugs knows how to hone in on a great steak recipe.

I love roasted garlic spread on garlic bread

Guga! i dont know if its have been done arleady.. but would love to see dry aged in Mapple sirup!

@Random42

8 ай бұрын

He did it a while back

Guga, your torch leaves a good char on the steak but it leaves out the charcoal taste. Have you tried using a blower for your grill similar to a charcoal forge? Just so you can get the higher temperature you need to char the steaks but with the charcoal flavor.

try dry age with miso!

I did not see the title was Hone Mustard until I saw others mention it 😂 For a suggestion how about Maple Butter?

Guga should start making a tier list of those experiments so we know which 10/10 would highly recomend is better than others