Install Mech Arena for Free 🤖 IOS/ANDROID: clcr.me/GugaFoods_MA and get a special starter pack 💥 Available only for the next 30 days. Thank you Mech Arena for sponsoring this video.

@DangerousOne326

2 жыл бұрын

🧐 MY GOOD LAD, LET US DRY AGE WITH CAVIAR!!! 🐠 Classier than EASY CHEESE. And loads of MSG goodness! Just keep it cold ❄ 🌨 ☃ to keep it fresh. GO GUGA GO! GO GUGA GO!

@EithanWinters

2 жыл бұрын

Dr easy cheese

@spuriouseffect

2 жыл бұрын

@Guga Foods What about using meat tenderizer mixed in with the egg whites?

@stikgame1080

2 жыл бұрын

Dry age in banana leaf! I saw you cooking with it and I really want to see a dry age!

@AdamPearce

2 жыл бұрын

I heard "Mech Arena" as ""Macarena" and now I've got Los Del Rio stuck in my head. Thanks Guga!!

I literally though guga thanked the macarena at the start. Like the dance. I'm tired.

@notwhoyouare1543

2 жыл бұрын

get some sleep buddy

@hamzahcovers4893

2 жыл бұрын

same lol

@NickTaylorRickPowers

2 жыл бұрын

Hey Macarena

@YT_User-

2 жыл бұрын

Same

@randallmitchell6164

2 жыл бұрын

Totally!🤣🤣🤣

I really believe Guga secretly loves eye round's flavor the most, that's why he keeps trying to make it tender 😂

@robertdevito5001

2 жыл бұрын

9:19 Some secret...

@chrisgramling9995

2 жыл бұрын

I think he doesn't want us normal people that can't afford waygu to be left out, so thus the journey to make a cheap steak taste like a expensive steak, im very grateful for people like guga

@WednesdayTheClove

2 жыл бұрын

my boy guga is addicted to eye round videos I swear

@galaxy_yt3796

2 жыл бұрын

Your on to something...

@YouTube_is_complete-total_shit

2 жыл бұрын

I mean it's not that tough unless you are missing teeth or something, honestly if you haven't tried it, just give it a salt brine overnight on a rack and you will be surprised,( cut it at an angle for maximum tenderness) I think he eats it because it's low in fat and you can eat more and its less calories, thats why I eat it also flavor is really good but I do like Ribeye much more for obvious reasons.

Matt Stonie ate all of Guga savings so now we're going with a cheap video to raise funds.

@GugaFoods

2 жыл бұрын

🤣

@ShalahudinAlAyubiZLA

2 жыл бұрын

This, this need to be pinned! 🤣🤣

@ijustexist3866

2 жыл бұрын

Oof

@adamwilson2345

2 жыл бұрын

🤣😂

@PanchoKnivesForever

2 жыл бұрын

@@ShalahudinAlAyubiZLA PIN IT!! Too funny lolol.

I’m still waiting for the dry aged Angel

@Danmc8894

2 жыл бұрын

ha. ha. ha. very funny 🙄

@GugaFoods

2 жыл бұрын

If you really want to see this video LET me know, we will make it happen!

@skinny342346

2 жыл бұрын

@@GugaFoods I know he doesn't look that good now.. but watch this!

@EithanWinters

2 жыл бұрын

@@GugaFoods He just did

@hegeliansours1312

2 жыл бұрын

@@GugaFoods experiment him with msg egg whites and gochujang!

Guga, we need you to combine all the tricks with the eye round. Dock the steak with the tool you got, then marinate in pineapple and egg whites, then inject with wagyu fat, then season with homemade MSG. Or experiment with several combinations of each. I want to see everything you've learned from your experiments combined

@vincentmarquez3096

2 жыл бұрын

this is the way.

@nataliedeceglie

2 жыл бұрын

You’re here for the advanced course!

@Jinmarui

2 жыл бұрын

once you add wagyu fat, wouldn't it just cost less to get a better cut of steak?

@Jonathan-A.C.

Жыл бұрын

@@Jinmarui Potentially. Depends on how much is injected

@oncetwice7097

Жыл бұрын

Bruh at that point just buy a ribeye 😂 The time/effort - money ratio isn’t worth it

Growing up on eye round steaks is why I hated steak for the longest time. I never understood how people actually like steak, then one day I made it properly myself and understood.

@gastroalchemy4499

2 жыл бұрын

And how did you make it properly?

@hentaisailor5951

2 жыл бұрын

@@gastroalchemy4499 presumably used a cut that was meant to be steak and cooked it to their preferred doneness

@marculetzc1366

2 жыл бұрын

@@hentaisailor5951 literalky most steaks in my country are as tender as an eye round...maybe the filet mignon is more tender...

@hentaisailor5951

2 жыл бұрын

@@marculetzc1366 Filet mignon is a good steak, not the best in my opinion, but for just natural tenderness yes.

@OnlyKaerius

2 жыл бұрын

@@hentaisailor5951 Not all cattle are equal, which is what I think he was getting at. For example I know the cattle in Thailand produce inferior beef, all the good restaurants import their beef, usually from New Zealand. Their local beef is lean and tough.

11:26 Guga: "This is the egg experiment" *Come on man! How did you miss the opportunity to say "eggsperiment"?*

@justkay9884

2 жыл бұрын

Eggspermiment

I’ve been a butcher now for close to half a year, but I’ve been watching your channels for much longer, and knowing a lot about all these cuts and what you can do with them, it is so much more fun to watch you cut and experiment

Hey guga can you try dry ageing a steak with garlic paste

@PUNishment777

2 жыл бұрын

YES

@jacktalksalot5698

2 жыл бұрын

Thad be awesome

@HereComesThePaine

2 жыл бұрын

Hmmm how about 1 with just garlic paste and another 1 with garlic paste and ginger.

The term is called Velveting. And it’s the baking soda that makes it tender because it change the molecular structure of the meat.

@Quest723The

2 жыл бұрын

@Joe Coverstone Can't disagree on that point because I've never used cornstarch. I just don't know what it would be doing to tenderize. My suspicion is the rapid cooking on high heat, and the way the meat is cut. I know for a fact that baking soda changes the ph of the meat, and as long as it's sliced thin enough it'll penetrate enough to tenderize the whole thing. My preferred method is slicing the steak into 1/2" x 1/2" (ish) pieces, and thin sliced. Throw it in a bowl, sprinkle a tablespoon of soda over the top, massage. Let it sit 20 minutes, it'll smell fishy. Fill bowl with cold water, wash the meat. Dump and repeat until most of the "sliminess" is gone. If you leave the excess baking soda on it'll give it a nasty metallic flavor, as I think guga found out. Rinsing it means the meat's perfect for cheesesteaks or chinese, you only notice the texture. ****** One of these days I'll do the cornstarch thing to compare.

@museinmohammed8765

2 жыл бұрын

@Joe Coverstone I'm a cook. Youre abstract correct. Using baking soda will make it the most tender out of anything you use on any cut of meat but you'll never be able to wash that taste away or mask it. Using the cornstarch is definitely the way to go. I've never use on large steak but I do often of stir fry

@kein406

2 жыл бұрын

@@museinmohammed8765 You cant use baking soda on a large cut of meat; the flavor is going to be off and cant get it out. Use a very small amount on very thin sliced or julienne meat on and it wont be tasted. Can't marinate it for too long either. The other choice is to use papain powders, but that's really not available off the shelf.

@museinmohammed8765

2 жыл бұрын

@@kein406 kiwi pineapple cornstarch makes steak soft

@unrelatedK

2 жыл бұрын

@Multavit-YT Road to 200 Subs yes food

I've used the velveting method before but a couple differences: because I was trying to replicate beef and broccoli I used thinly cut strips like he did at the start not thick steaks; I washed off the marinade before cooking because I read it will cause a funky taste otherwise; and finally I cooked the strips in boiling water with oil added for less than a minute. The result was that signature tender yet velvety mouth feel you get from Chinese take out. It was perfect for what I was trying to accomplish and you want to use cheap cuts to achieve this product!

@alkaliaurange

2 жыл бұрын

wait you boiled the strips? That's the only way you cooked them?

@jonathonsanders1844

2 жыл бұрын

@@alkaliaurange this was for preparing them for use in the beef with broccoli. So, technically, the strips of steak were then cooked again with the broccoli and sauce to finish off the dish. 👍

@simonanderson5241

11 ай бұрын

It's the same - when I tried it, it worked best when I washed the baking soda off before cooking.

I love it when they cook those expensive steaks but I appreciate when they still give the same level of respect to those not-so-expensive steak

i love that you guys still appreciate and respect the cheap steaks even after eating all that wagyu A5, true legends

@newdawnnfades

Жыл бұрын

Nico

Guga detoxing with lean steaks after all that A5

Step one for when I become incredibly rich: I'm going to hire Guga as my personal chef, and I'll treat him like an absolute friggin king.

@sidesw1pe

2 жыл бұрын

Give him a walk-in fridge filled with A5 and he'd probably be your slave :P

The only bad thing about guga's videos is that im always hungry at the end

@MB-ln4yx

2 жыл бұрын

Ya makes me feel bad for seeing people be gluttons.

@blooddemon7235

2 жыл бұрын

This is why I eat when I watch his videos

Do the baking soda experiment, and then right after, do the pineapple experiment. The baking soda should do an initial tenderizing, while the pineapple should remove the baking soda flavor and go all the way

@willneet2636

2 жыл бұрын

Or any other acid like lemon, lime, vinegar since the PH level of baking soda will be balance with the acid

@necrogenesis1981

2 жыл бұрын

@@willneet2636 The chemical reaction might do something too, since when you add an acid to baking soda it releases C02, so maybe if the baking soda gets into any crevices the gas will bust the fibers open.

@MK-zj8sc

2 жыл бұрын

@@willneet2636 I suggested pineapple since it appears to be the best option to contribute to flavor. Vinegar might add a strange flavor

@CoalCoalJames

2 жыл бұрын

You can almost never get the taste of baking soda out (short of repeated rinsing and then ALL the flavor is washed away the meats flavor too), even if you neutralize it the off flavor remains.

Guga I’m telling you, use every tenderizing methods you’ve used on eye rounds, and do it to an entire eye round, and see if you can make it like a tenderloin

@thehochmaster2

2 жыл бұрын

So far it's looking like you should marinate an eye round in egg white and then sous-vide it for 24 hours, based on the most successful results from his other videos

@thehochmaster2

2 жыл бұрын

@Multavit-YT Road to 200 Subs the pineapple method doesn't let you sear nicely, not worth it. Maybe you just beat that eye round black and blue, egg white marinate, then sous vide and your $2 tenderloin is D U N N

@Aristotle000001

2 жыл бұрын

The papaya may have had better results than the egg whites.

@PlatX

2 жыл бұрын

@@thehochmaster2 How about the sparkling water method? Seemed to work better then pineapple

@thehochmaster2

2 жыл бұрын

@@PlatX Now there's an idea. Mixing egg whites with sparkling water. Honestly sounds abominable but I mean, it's worth a shot.

this process is called velvetting, it can work in as little as 20minutes, so the tougher the cut of meat the longer you should, but with something already tender, don't go over 30minutes, a nice ribeye should only be 20min of velvetting for stirfry, also Guga maybe dust the steaks with a thin bit of cornstarch and baking soda first then add the egg white, rather than mixing in the egg whites before adding to the meat

@CoalCoalJames

2 жыл бұрын

I just made chicken nibbles (wings) tonight with the egg method, it's great for tenderizing or just to make things juicer. I've been using it for years on venison too. Golden juicy wings strait out the deep fryer...... h'mmmazin~

@allyourfuturebelongstochina

2 жыл бұрын

Sometimes I donno wtf guga doing. He takes common things and then messes it up.

@MB-ln4yx

2 жыл бұрын

@@allyourfuturebelongstochina He’s just making videos for money. Everything he’s done someone has already tested before. Everyone’s here just to watch him eat wagyu cause no one can afford. But he is obsessed with eye round.

@marilynmunroe5646

2 жыл бұрын

@@MB-ln4yx That's a pretty crude way of just saying "making a living off your passions in life". Guga's just a chill dude doing what he loves. Btw even Kenji has done experiments that have already done before (reverse sear comes to mind). To many, there *is* value in sharing info you've gathered online or redoing what's already been done. Because you could always make it better. Like a well produced KZread video (many people are visual learners). Also let's face it, Guga's a charismatic speaker - a far cry from a boring blob of text you'd find on Bon Appetit. Even if you redo an old experiment you can apply it in different ways (we've all heard of velveting for stirfries but not really for a thick steak). Ethan Chleb is another great channel that follows the same principle. Sorry if this got longwinded but I just had to share the other side of the coin.

@KingBjord

2 жыл бұрын

@@MB-ln4yx Not Just Wagyu xD I watched him and others a lot on Sous Vide before I put my money into it, was a sensible way to learn about Sous Vide dos and don'ts etc, just like the wagyu, I'd like to know how to cook it first before dropping any cash on it and doing it wrong. There's lots of knowledge, best practices, wisdom etc to glean from watching guys like Guga do their thing.

Can't believe you did egg white and missed to do an egg yolk tenderizing experience, what a missed opportunity Guga.

“Thanks Macarena for sponsoring this video” Soz Guga, love ya work but I couldn’t miss this one!

Guga how is your chanel so interesting? Love your videos, I wish you the best of luck and keep up the good work!

Guga's love hate relationship with $1 steaks 🤣

Teacher: what do you want to be when you grow up Me: I want to turn into one of Guga's friends to taste his amazing food

Guga! Excellent video. This was a great test. There was only one thing more you could try, which is if there's a difference between freshly separated egg whites, or like the Eggbeaters egg whites that come in a carton. Those are sometimes more convenient if you're in a rush to prepare dinner.

You should do a video combining every one of the best tenderizers in one mixture and then seeing how tender it makes the steak.

Great video. You might have already done this, but maybe try confit-ing a piece of eye round in duck fat, wagyu/bone marrow, olive oil or whatever, something like that. Cook it sous-vide and see how tender it will get, then give it a char. In any event, love the content and the genuine enthusiasm you display in every video.

Guga I really admire your amazing work. I wondered what would happen if you slice the eyeround the opposite way aka against the grain just like you do with pichana. This will probably affect the tenderness. Can you please give it a go?

Cut your eye round stakes lengthwise, cook them and then when you start to eat, you will cut them crosswise, that helps to prevent that chewiness a little bit. Little trick that I'm doing with brisket stakes also.

Hey Guga and team ! Haven't watched your channels since september. Tons of videos to watch ! :) Oh and Happy New Year ! This year I hope you'll try other breeds. There are some amazing beef out there that is not wagyu! Have a nice one !

Guga does the best, most complete food experiments and i appreciate it.

I admire your dedication to making eye round edible.

Please try to make Biltong! Im curious how you're take on it will be

No Egg ~ Yes Egg That's my kind of humour Guga well played

Great to see labelling and subtitles underneath before each experiment as we audience get confused which experimental steak one you are eating!!Love the efforts into makimg the viewing experience a very pleasurable one like your soothing voice in the audio.

"As you guys know I don't like to play with my food" Guga that's like 80 percent of what your channel is

At the start i heard ‘Thanks macarena for sponsoring this video’

Have you tried my Kiwi method yet? I puree several Kiwi slather the meat, place in food storage bag and refrigerate for several hours to over night depending on toughness or cut of meat. Careful or it can turn actually make it too tender by breaking down the fiber. My husband love when I use this method on our Venison, Elk and Moose. It even tenderized stew meat so much I didn't have to cook it as stew meat. Kiwi doesn't impart much flavor so season the way you like it.

Hi Guga, great content 🔥 I was wondering if you could make a playlist for us where u enhance cheap steaks

I wanna see Guga tenderize an eyeround steak to the best of his ability, and then inject wagyu fat into it with the separating fibers. Anyone else like the idea? xD

@Aristotle000001

2 жыл бұрын

xd

Hey Guga, could you tenderize an eyeround with every tenderizing technique you know?

@JMarq

2 жыл бұрын

He kinda has and they do not like it. They say it’s way to mushy

The "No Egg" vs "Yes Egg" had me rolling ngl

@eggnugget575

2 жыл бұрын

Same that was so funny

Guga: "You guys know I don't like playing with my food, Easy win." Me: *Writes down notes*

Can you dry freeze bunch of leaves and use it as seasoning

@sufyanabdeldaiem9244

2 жыл бұрын

Like grapse, banana, apple

@jamesgrundy6916

2 жыл бұрын

cool idea

Guga, you should get one of those microwave grills and see how good different meats come out on it. Could be used for college dorms that only really have a microwave.

@TheRealestSound

2 жыл бұрын

He has done that. Bro looks at his videos he's done everything lol

@ZachC990

2 жыл бұрын

@@TheRealestSound he hasn’t done the microwave grill. Just searched it. He has cooked Brosket in the microwave. But as far as I can tell he hasn’t done the “As seen in Tv microwave grill” and a lot of people say it works.

I've been trying some of your experiments trying to make steaks tender as the meat I see here in Jamaica doesn't have the marbelling that makes the steaks tender. After seeing this video I marinated the steaks in just egg whites and corn starch and it was phenomenal. I think I'll stick to this one. Thank you so much.

I love your videos! Please try dry-aging fruit!!

Funny how Guga kinda has cicles, like, one video he spends all his money experimenting with wagyu A5 and in another video he goes back to using 1$ steaks LOL But everytime he manages to make the videos entertaining, and that's a blessing

After watching the video i have 1 question. Can the egg marinade be reused? Even if its just egg whites i like to put it on toast and so a steaky flavour along with it sounds great while also slightly tenderizing my steak

@CoalCoalJames

2 жыл бұрын

Yes it can, but I treat my black Labrador with the leftover's mixed with her food~ Repost of my response to Guga: "I have been doing this for years and sadly Guga you did it wrong. The method is 1 part water 1 part whole egg and 1 part oil (mixed very well), also you need to do it at lest overnight and the big secret is to only slightly cover in the mix (just a coating and a lil bit for it to soak up). I have used this method for years on tough cuts of venison from old stags (far tougher than the eye round of beef). But you don't have to use it on tough cuts, you can put it on anything you want to be succulent (juicy) and you can put whatever you marinated strait into a flour dredge ect and deep fry for the same result as buttermilk ect~ "

@QuantumDeathCat

2 жыл бұрын

@@CoalCoalJames Thank you very much, I'll try this next time i have steaks to make ^^

@ijustexist3866

2 жыл бұрын

No clue

@kylethompson4543

2 жыл бұрын

@@CoalCoalJames What kind of oil do you recommend? I usually only keep olive and vegetable oil on hand, but I may add a third if this trick pans out!

Thank you for all the great videos. You should dry age a steak in garlic and rosemary, with a butter binder.

You have to respect Guga for not just making food experiments, but partaking of them with the test subject at the same time.

Do a mixture of egg white and pineapple. :) Love your videos

Guga: *does BBQ cooking and etc Mobile games Ads: *Allow us to INTRODUCE ourselves*

Love your videos Gouga! I am a huge fun! In Greece baking soda is a well known tenderiazer, howerver it has to be desolved in water before application. Its also well known that it destroys vitamins and degenerates the meat quality. Mixing it with starch and in the egg white is expected to give an off flavour. Keep it up! You are my number one choice when I take a brake or when I relax.

Well, I guess its time to test eye round with egg white and pineapple marinade.

i was watching all the guga's and sous vide video and wow, I'M EARLY

"yes egg" xDDDDDDDD this is great. made my day. thanks.

Guga's control experiments are always on point

The best use I have found for eye round roast is slice it thin with the grain, marinate overnight in a flavorful liquid, and make beef jerky. It makes the BEST jerky. When you compare the cost to commercially produced jerky, it is pennies on the dollar. A great use for a cheap cut of meat. I highly recommend you give it a try.

To be honest I'm very thankful for these experiments done with very easy to acquire ingredients.

I love a good tenderizing experiment video.

You should take all the experiments you have done with the eye round steaks and make a video showing off your favorite ones. It'd let us know what is the true best method!

Muchas Gracias Guga, la próxima semana tendré q probarlo!

hey guga big fan, u can try tenderizing the eye round steak with milk or with pickle juice or butter milk

I would love to see a video of guga ranking or doing a tier list of every method of tenderizing a steak that he has tried.

@AustynSN

2 жыл бұрын

Needless to say, Pineapple seems to be the reigning champion.

Hey Guga, thanks for your great videos. After watching your videos, I have three requests for future videos: - Please try some other cattle breeds than wagyu and American beef. - How do you clean all your pans and other cooking ustensils so they continue to be so shiny ? - Please cook a foie gras in a terrine using sous vide. And yes I'll repeat those requests often. ;)

Not only does he kill it in every video, he also Massacres the Ads, Guga's a legend

Hello Guga. Thank you for you most interesting videos. I would like to say that in you experiment you tested control, egg white, whole eggs, egg mix. You may want to have included egg yolk only and since this experiment was about eggs and steak, I would recommend it, why not. Thanks again.

I tried the egg white on steak skirt and it was FLAWLESSSSSSSSS. Thank you very much I really do appreciate you sooooo much

Egg white and bicarb is for tenderizing, corn starch is to create a batter for deep frying prior to a stir fry. But minimal bi carb (different from baking soda) is used, it's changing the ph, a little goes a long way. That being said, they then use the meat in a sauced stir fry, so I wouldn't be surprised if it left a different taste in a back to back, bare bones steak tasting

hat is a nice way to use the egg white for something, when you have used the yoke for making bearnaise for instance.

I have two experiments I need you to do Guga. #1 Marinade steaks in different instant ramen seasonings. #2 Dry age a steak in cocoa powder #2 Dry age a steak in espresso powder

Your second method (mixed whole eggs covering the steak) made me think of french toast steak.

yes a guga foods video

Guga, you have trip so many different ways to prepare a ribeye. How about a video on your top 3 favorite techniques?

Do a video with ALL of your tenderizing experiments

I actually found this video because I was thinking about your mayo sear on the SVE channel and wondered what an egg wash right before searing might do. This is not what I was hoping to find, but the tenderizing is good information.

Hey Guga, can you do a video on how you would make Beef Jerky? luv ur vids m8

I did this steak with egg whites and it worked thank you Guga for this easy tip

Guga can make any steak look deliciously delicious

Guga, love your videos. I make some very tasty jerky from eye of round. I hope you do another test on eye of round but alot higher quality, maybe prime? If you have a superior jerky recipe, I would love to try it

Please guga do it i watch all ur vids😁Dry age a steak in salt crust its traditional islandic way 😁 but u have to bury it in the ground too! Maybe i gotta explain a little more detailed: First you have to have a big fat chunk of steak, maybe one of your picanias or so would work. 2nd the salt crust so this is a little tricky basically u want at least (!) a 2-3cm thick salt crust around the meat. So there is hard to explain for me and since this is really ultra traditional from old old time u prob wont find nothing on google (even many islanders dont know it anymore, it is from way back like the before bc time this recipe). Basically u mix the salt with VERY LITTLE (!!!) fresh source water and apply it onto meat. Then use oven to harden out the crust but dont overdo it, its easy to f this step up and crack the crush etc (in the old times they used the sun to harden the salt crust). Then u take a natural fibre cloth (traditionally linen, jute also works good or cotton but it should be porous enough) and cover it again with a little loose salt, in this you wrap your salt crust meat. Then most important step! Bury in ground! You should bury at least 50-60cm on the ground also a little bit depending on your meat size. You want at least 40cm of soil over your steak. And the location listen its ok if its rainy sometimes but under no circumstances the water should reach the steak! So choose location wisely too and bury deep enough this will protect from normal rain. And make sure no heavy rain in your location. The soil of course should be free of pesticides and such. Theoretically you could do it in a big container too and buy soil, but make absolutely sure it is 100% organic soil with no fertilizer etc. So there you leave it for 1-2 months. Best time in year to do is winter, beginning of spring or dry phases of summer. Dont do it in autumn because of the rain and the cold combined its bad conditions (mould etc). Thumb rule is: cold is ok, wet&cold not ok. Hot is ok but not too hot and a little wet is ok but the colder it gets the less wet it can handle. So after age maybe u ask what to do now? Basically its a little bit like a prosciutto so u can even eat raw, but you can also make a steak or saute it😋 Ok have fun my friend!!! I hope u have success if yes you will be rewarded with one of the most UNIQUE and DELISH dining experience ever i promise!!🇮🇸🇮🇸🇮🇸

Who would of thought eggs would do that. Great vid

Love ur vids guga!

Hi, Can you make a video of a steak you seared very well with a nice crust and then dry aged it. I think the crust will act as a barrier and protect the meat allowing it to dry aged longer. Just a tought :) Nice videos as always!

6:05 damn guga with the juke shoes

next you will be deep frying round eye

Hi guys, love the vid. Can you please dry age in banana for an experiment would love to see that result

Guga, please do an experiment with Cour D'Armoise chicken!

Guga!! Try dryaging a steak in ginger paste? Or wasabi??

3 million subscriber special idea: The olympics of the best dry age experiment results

You may try something used in Colombia to tenderize meat. And that is "papayuela" it is the small green papaya, you mix it with your marinade and it (supposedly) tenderizes better than pineapple.

Look very yummy when the steak boiled I Food leveling

you should do a siracha sauce dry age experiment

I wonder in that last one with the mix if you used an immersion blender or blender for the mixture if it would work better. When poured over the top i still saw chunks, which may have grilled onto it and changed the flavor.

Guga I love your videos, I really like when you turn a price right steak into a nice steak when my son moves away I would like for him to have some mad cokking skills on a budget, that is when you impress the lady.

@C010rbl1nd

2 жыл бұрын

Guga I know this is a tall order but could you grill vegan? some girls are just into yoga and vegan, but dan they are fit, I might need to try yoga.

Guga can you do the coffee experiment with maple syrup? Control, dry brine, slurry and dry aged. And maybe no garlic powder for this one?

HEY GUGA! Now you should try a tenderness experiment with GREEN PAPAYA! It works like pineapple... 😉👍

5:59 my grandfather describing the Vietnam war to me