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@Godschild-iw6np

Жыл бұрын

Hello Guga. I wanted to know if you can please do a video comparing walmart wagyu steak vs Japanese wagyu or any other wagyu steak. I really want to know the taste rate between them.

@colemiller2149

Жыл бұрын

Give me bloopers or give me death!

@connorskudlarek8598

Жыл бұрын

Are you able to do 7-day experiments without getting food poisoning because of your meat dealer? I swear, any time I have meat in the fridge past 4 days it goes bad.

@Quita373

Жыл бұрын

Hey Guga you should try this with a Brisket. ❤

@nicholasjoestar2749

Жыл бұрын

Hey you got angel to eat and enjoy vegetables since there's onion, celery, and carrots in the pie

I’d hate to see a side dish that he considers difficult

@vallhaladamon5258

Жыл бұрын

I gonna be more afraid than hate it.

@JohnSuave

Жыл бұрын

I mean this really isn't difficult to do

@miniiore

Жыл бұрын

"and it is super easy to do"

@idiotburns

Жыл бұрын

LMAO

@lmpeters

Жыл бұрын

When Guga invited Chef Brian Tsao to do a collab, Chef Brian made a side dish that was far from "ridiculously easy to make" (but it was worth the effort).

I think the next step is to try the buttermilk experiment with eye round cuts. You've been trying for YEARS to get those tender enough, now it seems you might have a method that works. Got to be worth a try, surely?

@TheGangsterousG

Жыл бұрын

Yes!!

@closebbx5276

Жыл бұрын

exactly what i thought he needs to try it on eye round

@hanj31

Жыл бұрын

read my mind

@joseelyschannel5949

Жыл бұрын

Agree

@end7935

Жыл бұрын

Hey, Can you tell me the name of the music used at 00:20?

"is that Wagyu?!" there we go guys we have the affordable "wagyu steak" right over there, mission accomplished Chef Guga

@willyvonfalknerheim4128

Жыл бұрын

but time

@Shadow-bk1im

Жыл бұрын

It didn’t seem super difficult to prepare the big thing is just planning a week in advance.

@mypupiscool

Жыл бұрын

i’m impatient…a week!!!!

@rodanhibiki5980

6 ай бұрын

I gotta do this with picanha and the homemade MSG

Guga: "This side dish is RIDICULOUSLY easy to make" Also Guga: *writes a Master's Thesis on how to make a bleeping cheesesteak pie*

@dylanseaman4218

Жыл бұрын

read my mind

@TheFakeBigMikey

Жыл бұрын

@@dylanseaman4218 no

@vgkharryd

10 ай бұрын

@@TheFakeBigMikeyread and read What’s the difference?

@jzisser9

8 ай бұрын

I mean, maybe it’s not RIDICULOUSLY easy, but it is easy. It’s just a lot of steps.

@austinseph1

6 ай бұрын

​@@jzisser9this just brings me to the philosophy of what difficulty is.. Is it something that takes you a while to do but you get it done eventually? Or is it a level of "Some can do, some can't do it"?

"Now the only thing left is to wait for one week, this gives me just enough time to make this side dish" Guga sure spends a lot of time preparing a side dish

@end7935

Жыл бұрын

Hey, Can you tell me the name of the music used at 00:20?

@GrotesqueSmurf

9 ай бұрын

@@end7935 Darude - Sandstorm

@manne8575

6 ай бұрын

@@end7935 Bruh what

Can you try buttermilk with very thick cuts that are incredibly tough for another video?

@SCOTTBULGRIN

Жыл бұрын

Agreed!

@Garahs

Жыл бұрын

I think I'm going to give it a try. Just don't expect a video.

@RustyDust101

Жыл бұрын

It's going to work. In Germany the Sauerbraten/ the sour roast is done either with red wine, red wine vinegar (watered down), or a buttermilk marinade. Submerge the whole chuck roast in a large vat so it is completely covered by buttermilk. Turn it over once a day so top and bottom get full contact with the buttermilk. It's going to work. Guaranteed.

@pietroboni2553

Жыл бұрын

The eye round is coming, we all know...

@mikejanson1939

Жыл бұрын

Brisket

"The seasoning, I kept it simple. I used a good amount of salt, some black pepper, and garlic powder". How Guga seasons EVERY single steak I've ever seen him prepare.😂😂😂

@christinatrate4871

9 ай бұрын

The fact that I read that in Guga’s voice in my head 😂😂😂

@mikebutler4189

8 ай бұрын

Sometimes he keeps it even simpler with just salt and pepper

Loving the precise cookery measurements … “a ridiculous amount of mozzarella “ 😂😂😂😂😂 my man !!!!

Guga's side dishes are always just another main course

@mrgalaxy396

Жыл бұрын

Side dish? You mean the 15th variation on meat-cheese-dough?

@OrdinaryCritic

Жыл бұрын

@@mrgalaxy396, I mean, Angel don’t eat greens so Guga gotta be creative with the limitations he has.

@end7935

Жыл бұрын

Hey, Can you tell me the name of the music used at 00:20?

@mrgalaxy396

Жыл бұрын

@@OrdinaryCritic There is a lot of veggies that aren't green that you can make a side dish out of. Besides MauMau is literally lactose intolerant and he had to eat cheesy dishes all the time on the channel. If he can take one for the team, so can Angel lol

@OrdinaryCritic

Жыл бұрын

@@mrgalaxy396 , Maumau likes cheese despite being lactose intolerant; Angel hates greens despite being vegetable tolerant.

Finally a good milk steak recipe.

@notabot83

Жыл бұрын

If only they included a side of jelly beans

@natureiscool4364

Жыл бұрын

She'll know what it is.

@stinkywizzleteats420

Жыл бұрын

Was looking for this comment. You are a five star man!

@sworddomo1951

Жыл бұрын

They should've sous vide this one though so it could be boiled. They could also use the sonic device so itd be boiled hard.

@inserteunnombreapropiado9079

Жыл бұрын

That stake aged better than milk.

"You gotta eat with your boys, bro." Truer words have never been spoken.

I did the week long soak with a couple ribeyes. Easily the best steak I've ever made or eaten. Not even close. Every bite was tender, succulent and full of flavor. Prepping this way from now on. 👍👍👍

That side dish looks amazing but Guga and I have very different definitions of “ridiculously easy to make” 😂

@jmoney6900

Жыл бұрын

Just because it might take a long time does not mean it’s not easy. Most big box stores has a precooked short rib u could always substitute.

@user-ml3ef4ef6l

Жыл бұрын

true

@JoshF848

Жыл бұрын

@@jmoney6900 instant noodles are ridiculously easy. Toast is ridiculously easy. Sure, if you cook a lot so you have most of the ingredients already, and have mastered all the techniques used then it’ll look easy but not everyone watching has reached that level of chef or ever will

@geherrit1989

Жыл бұрын

To be fair he also said that putting his buttermilk steaks in the fridge gave him a bit of time - up to 7 days to be precise🤣

@Aaron_A80

Жыл бұрын

i was on board when he said easy to make, but that changed fairly quick 😂

Time for another eyeround experiment with the buttermilk :D

@end7935

Жыл бұрын

Hey, Can you tell me the name of the music used at 00:20?

Give us a playlist dedicated to your side dishes already!!! This one looks mind blowingly amazing 😮😮😮 👏👏👏

So now we know that Charlie is actually a culinary genius and here we all were laughing in disgust at his milk steak but now it is Charlie who is having the last laugh lol Always sunny reference 😅🌞

@100nitrog2

Жыл бұрын

I don't know if this steak would be as good boiled over-hard with a side of raw jelly beans...

@thenuggernaut

11 ай бұрын

Came here for the milk steak comment

@bti-ro2vh

9 ай бұрын

Immediately thought of this lol

@kurtgindling4450

7 ай бұрын

Can't beat the trifecta: magnets, milk steak and ghouls

wow, wow, wow! The buttermilk bath is an old southern trick for amazing fried chicken. Now steak too! I'm super excited to try this!

@end7935

Жыл бұрын

Hey, Can you tell me the name of the music used at 00:20?

@ReneIsSoCool101Yes

Жыл бұрын

Technically here in the south (I'm from Houston TX) we make chicken fried steak and we marinate the steak in buttermilk overnight just like chicken, but I'm curious to see what the 3 days taste like! I always thought doing it more than a day would be overkill and ruin the steak but this video proved me wrong!

Mistaking it for Wagyu?? This seems like a recipe everyone has to try 😂

@SeanStrife

Жыл бұрын

Especially for a Choice grade steak!

@C-Henry

Жыл бұрын

I did wonder if the fattiness of the butter milk contributed to that.

@veluta2549

Жыл бұрын

factss

@chrisloesch5854

Жыл бұрын

@@C-Henry good thought process. This needs to be done in Sous Vide Everything channel.

@jacquesguillotte3270

Жыл бұрын

Are we getting closer to a $1🥩 ?

In Norway there is a tradition for tenderizing roasts in cultured milk (similar to buttermilk). You put the entire roasts in the milk for a week, and then roast it in the oven as usual. It's always tender and tasty.

Guga, I just wanted to say that I received your cookbook after having preordered it and months of waiting for it to be released. It absolutely blew me out of the water with how in amazing it is, it has and explains so much more than I expected. Best one I own by far!

@end7935

Жыл бұрын

Hey, Can you tell me the name of the music used at 00:20?

Definitely appreciate more outtakes peppered into the video. Feels more natural, you get to see a bit more of the group dynamic, and is overall more fun!

@end7935

Жыл бұрын

Hey, Can you tell me the name of the music used at 00:20?

Turn a $15 steak into a $300 steak with only buttermilk and time. I’m on this one!

This episode was so wholesome and informative about the capability of buttermilk😊

Leo is doing the most in this video, and I love that for him! 😂😂😂

I use buttermilk on wild game. Mostly antelope. It completely changed my mind on antelope steaks. They are one of my favorite steaks ever.

Guga always so happy it warms my heart

You know you're on tha right channel when steak is tha main dish and tha "side" dish

My order for your cookbook just got delivered the other day! That thing is amazing and the quality and recipes are off the chain.

No off flavor? Alright, y'know the deal : 1$ steak (eye round) tenderized with buttermilk.

@Butterandbacon

Жыл бұрын

Tenderized with buttermilk and pineapple would be funny.

Time to do the buttermilk eye of round experiment :D

@Omarilzz

Жыл бұрын

Yesss was about to comment that

@surgtech

Жыл бұрын

i second.

The experiement is great, the editting is catchy, the shots are really nice... but in the end... I enjoy so much you three enjoying yourself, the meal and have fun in the last third of the video. Keep it up Guga team !

always love a banger guga vid

Guga, gostei bastante do vídeo, sou cientista de alimentos e posso te explicar um pouco do que aparenta estar acontecendo: Primeiro que o buttermilk ele não é como os amaciadores de carne comuns que usam enzimas, pelo que posso imaginar o que está acontecendo é que as bactérias láticas que são presentes no buttermilk acidificaram mais a carne reduzindo seu pH ainda mais, quanto menor o pH da carne, menor é a capacidade de retenção de água ou seja, quando você mastigar ela vai soltar mais líquidos e da uma sensação maior de suculência. Isso da pra ver bem por que carnes com menor capacidade de retenção de água tende a ser mais pálida mesmo, por isso não ficou aquele vermelho brilhante igual ao prime steak. Segundo o que pode estar ajudando mais ainda é que o pH mais baixo pode ter inibido a enzima da carne chamada calpastatina que é responsável por impedir a ação das enzimas de amolecimento da carne, ou seja, deu mais espaço para as enzimas amaciadoras (calpaína e catepsina) poderem trabalhar por mais tempo, permitindo o amaciamento da carne. Mas isso é só uma hipótese, eu teria que ver alguns trabalhos científicos a respeito disso para ter mais certeza, mas acredito que esteja por aí tendo em vista a cor e maciez da carne. Guga, I really enjoyed the video. I'm a food scientist and I can explain a little about what appears to be happening: Firstly, buttermilk is not like common meat tenderizers that use enzymes. From what I can imagine, the lactic acid bacteria present in the buttermilk have further acidified the meat, reducing its pH even more. The lower the pH of the meat, the lower its water retention capacity, meaning that when you chew it, it will release more liquid and give a greater sensation of juiciness. This can be seen well because meats with lower water retention capacity tend to be paler, which is why it did not have that bright red color like a prime steak. Secondly, what may be helping even more is that the lower pH may have inhibited the meat enzyme called calpastatin, which is responsible for preventing the action of meat softening enzymes. This gave more space for tenderizing enzymes (calpain and cathepsin) to work for longer, allowing the meat to soften. But this is just a hypothesis. I would need to see some scientific studies on this to be more certain, but I believe it is somewhere in that direction, considering the color and tenderness of the meat (for english viewers)

@Sniperboy5551

Жыл бұрын

Thank you for including a translation

@gebezeira

Жыл бұрын

Como cientista de alimentos, qual amaciante natural de carnes você recomenda? Abacaxi, mamão verde??

@HiroshimaMS

Жыл бұрын

@@gebezeira eu nunca na minha vida amaciei a carne, nem tão pouco sabia que havia amaciantes lol

@marciodelbarco93

Жыл бұрын

@@gebezeira abacaxi e mamão de fato amaciam a carne por ação das enzimas, mas vai deixar o sabor residual da fruta, mas essas mesmas enzimas você pode comprar ela como amaciador de carne no supermercado que não vai deixar sabor residual. Agora se quer mesmo assim o natural, eu particularmente iria no abacaxi porque da para combinar mais com alguns temperos e deixar uma carne assada mais gostosa. Se for em bifes aí eu acho que só o amaciante comercial mesmo

@paulobernardo1449

Жыл бұрын

Upppppppp

Love your cookbook!

Guga! I love your content. Please update your side dish Playlist or maybe could you make a video compilation? Excellent stuff dude! Keep it up!

3 am and i’m watching this. i love and watch guga regularly but sitting here in bed, listening to him, my volume is all the way up and his voice is just nice and quiet and soothing. guga all around is awesome. amazing video.

I had just done this with pork chops 2 weeks ago and it came out amazing. Thought the same thing as you Giga, thought maybe it would have an off flavor but it was amazing. Buttermilk is a great way to make meat ultra tender.

@HUYI1

Жыл бұрын

Hmm, I should try that with pork one day, I usually use pineapple juice or lemon to tenderise pork but I think buttermilk could make it even more lean 😮😮

@end7935

Жыл бұрын

Hey, Can you tell me the name of the music used at 00:20?

Buttermilk and pineapple $1 steak?

Amazing and entertaining video, Guga! I´m really into more buttermilk experiments now!

Thank you Guga for the experimenting. I will be using this method!!!

Definitely appreciate more of the longer tasting segments without so much of it cut out, that's how I started watching this channel and it works a lot better. Thanks a lot boys.

We need a completely unedited video of the tasting part of the video, like the old school videos when they were just in his office area. I'd love to just watch the chemistry between everyone while enjoying making the food.

@end7935

Жыл бұрын

Hey, Can you tell me the name of the music used at 00:20?

Nice video as always! We're ready for your 4 million special video Guga! Hopefully it's as big and as awesome as the last million special vid :)

bro i cant tell how much i loved the messy vibe of this one, keep it coming guga

Exactly how I do my Venison. 5 days in buttermilk and grilled to medium.

Leo was so hungry that he lost his edge but for some reason i love it 😂😂😂

@blancoriquemusic2030

Жыл бұрын

@@jamesmackes4531 yep his hunger from the fast made him primitive I know all about that your true colours come out when you're at peak hunger

Got your book today can't wait to look threw it and hopefully get alot better at making steak.

you got me excited to try something new!!!! thanks guga!!

That Cheese Steak Pie is 🔥🔥🔥🔥

@shirokanzaki15

Жыл бұрын

hey wazzup Chef

I guess we've finally found a tenderizing method that doesn't compromise. I'm going to have to try this out with my friends and family.

Congrats on your book, Guga. I pre-ordered when you first announced it months ago, and it just got delivered about 4 days ago. Look forward to going through it.

My daughter in law and I agree that you should try the buttermilk recipe on eye of round steaks. It just might be the answer to your life long quest. You know that you want to do it! So let’s do it!

Butter Milk eye round experiment time boys. Please make it happen Mr Guga! Our quest for the cheapest and tenderest steak shall be met yet!

With it being this tender I’d love to see Wagyu soaked in buttermilk for a week to see the effect it has

I got my Guga cookbook 😄, and can't wait to try some new recipes. I will definitely have to try this buttermilk soak, and see how it comes out. love the video guys.👍

This is why I watch Gugas videos. Nothing but pure wholesome fun and delicious steaks.

Time for the eye round buttermilk experiment. Has Guga finally found the holy grail of the one dollar steak?

Feels illegal to be this early

@S_Kane

Жыл бұрын

you’re under arrest 👮‍♂️

@TBJ1118

Жыл бұрын

It is *sirens in the distance

your side dishes are always on point!

I can never tire of Guga videos!

its no longer a control steak if you are going to use prime grade against the choice experimental steaks

@Ronnie_B

Жыл бұрын

I'm glad someone else picked up on that 😉

@AngryAlfonse

Жыл бұрын

I mean, it kind of is. He's comparing: 1. Steak tenderized by buttermilk 2. Steak tenderized by sitting in buttermilk longer 3. Steak tenderized by genetics

@-EchoesIntoEternity-

Жыл бұрын

@@AngryAlfonse when you have to say something "kind of is" means its not

@sirhellsing

Жыл бұрын

I think he is comparing to a prime to see how good it is, since it's kind of obvious that this is better than regular choice steak, at least I'm glad to know how this steak can be a budget option that is on par with prime

GUGA, TIME FOR BUTTERMILK-TENDERIZED EYE OF ROUND 😇

Guga thanks for making your channel my daily go to.

After watching you for years this has to be one of my favorite videos, dont think ive ever laughed this much during one. I'll definitely be trying buttermilk soon.

So.. I started experimenting with buttermilk (which I use mostly on filet mignon) I take a freezer ziploc bag with the meat and add enough buttermilk to cover and freeze. When I'm ready to cook/eat I defrost in the fridge overnight. It tenderizes the hell out of it during the defrost process ! Rinse off the buttermilk, pat dry and season- make sure get it room temp. Reverse sear it to medium rare and OHEMGEE ! It's a full proof way for the best filet mignon of you life.. TRY IT ❤❤

Honestly I think that guga’s side dishes are slowly leaning over to becoming main dishes.

@end7935

Жыл бұрын

Hey, Can you tell me the name of the music used at 00:20?

@angelascotney3204

Жыл бұрын

@@end7935 Idk what it’s called lol.

so excited to try this!!!

I need an Angel t-shirt captioned, "You gotta eat with your boys bro!" and I need it NOW! lmao

Guga always drinks buttermilk instead of milk to maximize his gains

I love how whenever Guga tastes something amazing, instead of praising himself it's more like he's celebrating that he's found something that already existed and that now he knows how amazing it is.

Giga is holding the 7 day soaked buttermilk steak like he is playing accordion

Favorite video love Gugas editing lol

Guga needs to retry the ingredients of coca cola without the sugar. The results last time were great as far as tenderness in the steaks, but they were just too sweet.

So will it help the one dollar steak? It would make a change for it

@melaniedennis9540

Жыл бұрын

Try it.

Very fun to watch Video. Had to smile a lot❤ keep it up. Idea: maybe some experiment with old meat (that you would normaly only use for stew) and buttermilk?

I had to comeback to this video. I had saved it as soon as i saw the first recipe, more than anything the way you cooked the meat. This inspired me to try it, i made it twice, with some changes, and i cannot be any more grateful. Here in Argentina we have GOOD meat, but, that good meat tends to be expensive, so most people just buy cheap cuts, that are dry and are not so flavourful. This is the reason why i have been looking for a way to make a yummy meat dish in the oven. When i saw this video i was instantly inspired. Even reheated, this meat is GOD TIER flavourful. THANK YOU. I can't say that enough.

I would like to see a side dish only video from easy to complicated.

@Pythius1986

Жыл бұрын

Here's the thing. He has a steak going in the buttermilk for one whole week. so I'm sure this "easy" side dish must take at least one week to prep. aka easy for guga but very difficult for us mere mortals.

@JoshF848

Жыл бұрын

There would be no complicated section, only from “super easy” to “ridiculously easy”

You should have tried the Denver steak as the buttermilk experiment. Those are usually quite tough.

Who doesn’t love these guys? Honestly the best KZread food channel! Been watching for years

Just bought your book, how cool would it be if you came to New Zealand to try our cuisine. Been following you since I started my career in cooking. Wouldn't be the chef today without your experiments to bounce off and try. True inspiration man, thank you! Again thank you you are a big reason why I don't consider this a job!

7:42 Steak is one of the best nutritionally dense foods you can eat brother, especially steak and eggs 💪

"Noah Flavors" 😂😂😂😂 CC going crazy about types of flavors

Stellar Gige episode!!!

I would love to see you try a combination of all the best techniques you've tried over the years!

@colinlieberman

Жыл бұрын

I was thinking the exact same while watching this... Dry age buttermilk steak cooked with electricity, something along those lines

Guga. I laughed So hard at these knuckleheads!! Thank You!😂

Buttermilk!!!! Who would have thought! I’m definitely trying this! Thanks Guga and the guys!

My GUGA cook book just came in. I can't wait to start learning from it.

Guga, $1 Steak in Buttermilk. The holy grail of tenderness is right at your feet. LETS GO!!!!!!

9:41 He waited until the last 30 seconds to name drop! 😅😂🤣

I actually cut up a roast into steaks and I used this buttermilk technique and it worked like a charm!!! I left it in overnight and it was so incredibly tender... I am definitely using buttermilk on every steak I get from now on

I like his take on the mirepoix with that cheesesteak pie.

I am definitely trying the 7 day buttermilk experiment. Thanks Guga!

I'VE BEEN WAITING FOR THIS ONE!

Yum. Love your videos. Im totally marinating my next steak in buttermilk

PLS try dry aging with mezcal and a little lime!! the smoke flavor is incredible and it tenderizes like nothing else

Never has my mouth watered so much those steaks are perfect

I have watched Guga's channels for so long. There are a couple of cast members from the past that I wish could get some guest spots just so we could see what they are up to, but I have to comment that the current cast is the best so far. Thank you for the amazing content.

Leo went wild this episode. I love it!

This is one of the most fun video, with all the bloopers and laughing, hahahaha