I love how Guga said "I didn't add any cheese" after adding half a brick of cream cheese 😂

@jamescheddar4896

5 ай бұрын

and cream cheese is probably the heaviest smoothing agent you can put in their. I think canned beef broth is your lowest calorie choice, most people use milk

@zerozen3653

5 ай бұрын

legit was like lol guga my dude you added cream cheese whatcha mean

@Azariah-pv2xv

5 ай бұрын

I don't count it as cheese

@MartiniGTGP

5 ай бұрын

same. I dont either@@Azariah-pv2xv

@Alceste_

5 ай бұрын

@@Azariah-pv2xv neither does he

Guga's line between "super easy" and "a little complicated" is around 300 steps and 50 ingredients.

@benhaze1010

5 ай бұрын

LOL. It is different when done during your work day vs after your work day :)

@Voltar_99

5 ай бұрын

Ok this one doesn’t look that hard

I feel like since they can always tell the control so easily you need to do an experiment where they are all identical steaks, pretend you are trying something new and seeing if you can produce a steak that taste just like a guga steak. Just to mess them up and see what they will do.

@alyh3

5 ай бұрын

April fools episode agreed

@tanikokishimoto1604

5 ай бұрын

They really do need to vary the order in which items are presented to the tasters. And do the side dish either at the very beginning, or the end.

@cocodojo

5 ай бұрын

Guga: today we're having a little experiment, Number A, Number B and Number C, enough talking, now let's give it a go gentlemen and see if you can tell the difference. I miss the old days when they're just numbered letters 😹

Santa got me a Su-v-gun this year. bwhahahahaahha Christmas dinner amazing with the crust I got from that gun. Thanks Guga!

“Just because they are tiny doesn’t mean they are not mighty” Gotta thank uncle Roger for introducing Guga to the world of dirty jokes

I want a NileRed and Guga coop. Lets see if he can make artificial/synthetic dry age flavor

@ausaramun

5 ай бұрын

LESSSS GOOOOO YESSSS NILE RED NOW

I love how Guga always gives a reassuring pat on the lid of the sous vide bath after adding the bags. It makes me feel warm inside.

I just realized how funny it is to record these 😂 start recording then 3-4 hours later continue.. sometimes days/weeks. I can just imagine the reminders he has and the type of schedule he has

"Just because they are tiny, doesn't mean they not mighty" 😂😂😂, Happy New Year Guga and Everyone 🎉🎉🎉

Love this! Gold information. Thank you so much! Happy New Year!

Great comparison of the steaks, really appreciate the experimentation! It's great to know that while the "quick fix" is close, you can't beat the original dry aging method.

I still think that saving the fat from a dry age and rendering it before applying it to a normal steak is the way to go.

Shio koji is fantastic. I did some salmon in it, got it close to temp, torched it and didn't even salt it and it was amazing. Pork chop is likely next. I used the paste instead of the liquid, only needed to put a light coat, let it sit overnight and wiped it down before cooking. It's pretty cool how your liquid/cheese mix looks a lot like the paste. Might have to try it as I love blue cheese and that little bit of funk on top of the umami sounds awesome.

I love your channels guga!

Good morning super excited to see the new video. I adore all of you. Please send my love to your wife as she never gets enough props for all she contributes in supporting a man who before built a studio gave up the fridge space and Lord knows the smells that women endured with the experiments lol😂. Sending love to you all from Tucson, Arizona . P.S. Why did customer service email me back about guga rub not being restocked? It's sold out and I never got to experience it 🥲😭😭😭😭

Today I made a dish called SauerBraten and paired it with the potato side from this recipe. I used round steaks instead of the traditional roast, but I Highly recommend you try it out! I kept the sour cream sauce on the side because the sauerbraten has a gravy and It paired perfectly together!! Thank you for the recipe 💕

I usually use Red Boat 40°N as dipping sauce. And they also have the one with the fish icon (mắm nêm cá cơm). That one is fermented, and it will smell and taste stronger. If you use that one for marinate it will make your house smell for a while. Similar to shrimp paste.

Amazing Chef Guga !!!

How come Guga's "choice grade" steaks look like the PRIME grade I can find? haha I'm jealous!

@charlesr.8159

5 ай бұрын

Contact his meat dealer.

@FunniesRS

5 ай бұрын

man like EMILIO his meat dealer bruh

@Smitekk

5 ай бұрын

Contact his meat dealer.

@hellloo9950

5 ай бұрын

Contact his meat dealer.

@Jessosaysyo

5 ай бұрын

Contact his meat dealer.

love the ideas with cheese! I just made baked brie cheese tonight, was thinking maybe you could use that kind of cheese to dry age some steaks!the leathery coating on the outside of the brie tastes a little funky, a little like mushrooms! I absolutely love it!

Guga puts cream cheese in his potatoes. "Today I didn't put cheese"

Thanks for sharing.

love these experiments, especially when they work.

This really looks like a legit experiment. That side dish looks the Bomb. Steaks as usual leaves me drooling. Please do one with Sprite and ginger. Thank you.

Made the potatoes tonight. Soooo good. The honey was a surprise for me. I didn’t know what to expect but man was it good.

Love that music. never change guys

Damn Guga your side dishes are always on point

If I have a sauce/dip with my steaks, it is usually a mild horseradish or a good blue cheese dressing. The blue cheese definitely adds some goodness.

Nephew looks like he is not missing any gym days. Keep it up young one. 1 of the best habits you can make

Hey Guga, try fruit leather for dry aging. Especially pineapple, papaya and kiwi since they are proven to tenderize the steak, making them into fruit leather will eliminate the wetness and help with the crust.

The best way to make mashed potato is baking potatoes whole (skin on) for 2 hours. Then straight through a sieve to rice. Weigh the potato, 1/4 in butter, 1/4 in milk. Season. Perfection

Easiness to make factor of today's side dish: ❌Super ✅Ridiculously

koji in its salty blocky form can make dry age in a day or 2 really cool stuff

Do you think you could carbonate a steak? I'm thinking cook it, place it into a bag of hot wagyu fat or bone butter, then carbonate that under pressure. Maybe some injection action going on into the meet directly i dono. Fizzy Steak tho has it ever been done?

I am plant base and watch these video’s everyday with my mouth watering 🤤

In case you don't understand, "Shio" means salt in Japanese. So you can call that "Liquid Salted Koji".

0:28 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😊😊

If you ever needed a visual on how much loss goes into dry aging steaks, this is the video for you.

1:18 Finally, Guga used the right type of fish sauce.

Guga, where is the microwave bowl from? I don’t see a link for it. Thanks

Hey Guga, I am a bit late on this one and I hope you had great holidays, but I am back to pester you - DAY 28 IS MUMMY YUMMY

Looks great! What would be a good non bacon alternative to use in the mashed potatoes?

please do a rank video for the best dishes of the year

Yoo! ngl sir guga side dish looks better than restaurants😁

Wish You all a happy new year 😊😊😊

Will you please cook an eye round like brisket?

What would that be like if you marinated the steak in the solution for a few hours before cooking?

Guga, those Anyday microwave containers are incredible.

Ever tried Paua (Par wha) steaks? Be an interesting watch to see how you'd cook them. From New Zealand.

Guga, please redo your pan sear vs torch searing comparison for sous vide steaks, I think pan searing or charcoal is better that the torch to finish sous vide, it’s worth revisiting

I know the KZread premium subscription number isn't to high but I'm one of the VERY few who pays for a six pack plan. Idk if you get any money from me or not. But you have taught me SO much.. I can now cook my own food at home just from the months of cooking your side dishes and getting good practice with all around everything from bread to sweet to buttery and meat flavored, I have learned it all. Thank you Uncle Guga!!!

Didn't an older experiment with just blue cheese compound butter actually fare pretty well against the dry-aged steak? I remember that.

The bigger question is how would this compare to rice koji rapid "dry aged" steaks?

Guga i've been watching your videos so much that I actually had a nightmare where you wanted to dry age me. Just wanted to tell you that.

You guys already recreated the dry aged flavor.. if im not mistaken by using lamb fat.. experiment on recreating saltbae's meat.

Never used a store bought shio koji but my home made shio koji made steak way too funky. It tasted more like yogurt than steak. Definitely wouldn't want to add even more funk flavours to it. Great marinate for chicken though, the chicken thighs I marinated with it were super delicious.

Guga! I have a great idea for a video. yesterday, I sous vide a beautiful prime Angus steak from GW (Thanks Emilio!) I set it to 128, as I planned on finishing it in a pan. A few hours later, I walked in the kitchen to find the bag leaked and let water in. I mean the steak is almost gray. I wonder, if this happens to you, is there a marinade to try to "fix" the loss of beef flavor? I'm trying Soy sauce, Coke, Worstershire sauce, Garlic powder, black pepper, and a touch of MSG. It was actually OK! Obviously not as good as a normal sous vide steak, but is there a marinade that can do better? Because if you sous vide long enough, this happens to you, and how to "fix" it instead of throwing out a expensive steak.

Mad scientist Guga!

Koji makes sense. People can use koji rice to mimic dry age. Turn it into a powder, cover steaks in it, and let it sit for 2 or 3 days. I know blue cheese can do something similar since you did a video on how it was used in restaurants as a scam.

Begging for an Ordinary Sausage and Guga crossover event

Boys twang is a very technical term. The space shuttle did it just before launch.

Hi Guga! I am a hugeee fan! I love your videos and ive kearned a lot watching them. I was gonna ask if you would try an experiment for me with chicken or turkey. And that is buying the Tonys injection sauces for meat and inject it a bunch and then cook it on the grill. It will really give you an amazingly juicy(trust me) bird!

Guga, did you ever tried to put Some nutmeg to the mashed potatoes??????? Its an game changer (or…..the dutch way)

Guga: What if when you dry age steak, you save some of the pellicle (making sure not to take any parts with mold of course), dehydrate it and grind it into seasoning?

Guga: " That's why I didn't put cheese in this one." So the cream cheese doesn't count?

Small and mighty beats smelling mighty

Hehehe, Guga, I love how you say your side dishes will please everyone (especially if it's got mashed potatoes in it), but I doubt that it would please me. XD I have never liked mashed potatoes, and I initially agreed with you on the side dish, but as soon as you said mashed potatoes, I was out. XP Awesome video, but i just had to get that in there before the new year.

@BatCaveOz

5 ай бұрын

Weird flex, but... OK.

Guga. Please dried age with Haidilao Mala Paste with extra sichun pepper corn. It is my favourite not tricking you. :)

Guga, it’s been a while since we’ve seen the Queen, (picanha). Need some inspiration!

That’s some pretty good looking choice steak

First! Thank you Guga for posting this video today! I was just told that I have a non cancerous brain tumor which I did surgery for yesterday. This video has really my day!

@christopherwray4788

5 ай бұрын

So random and unnecessary to say on this video

@lod4246

5 ай бұрын

@@christopherwray4788 Yeah, your reply was.

@TexanInItaly

5 ай бұрын

​@@christopherwray4788 So bitter and lonely you must be to reply that.

@zelassin

5 ай бұрын

Nice trauma dump buddy

@dewelrivera3305

5 ай бұрын

​@@christopherwray4788tool much?

Dry age in vitamin c orange powder. Also ethyl alcohol is just ethanol which is regular drink alcohol and one of few alcohol that isn’t really toxic

At this time I was convinced that guga had become a mad scientist 😅😅😅😅😅😂

Guga have you ever put the crust on the steaks first before the water bath? I feel like the there will be a flavorful crust cooked to perfection?

Hey, I cannot see a link for the dish you use for the potato in the microwave? What is this called please?

Guga please try dry aging a steak in Chinese Glaze red tub 01 😋🤤✌️

Guga should make compilation video for ALL of those side dish or a book or both?😅

@Pez_Destroyer

5 ай бұрын

how have you not heard of his book!

What if you marinated The steak in the “modern dry age” sauce for an hour or two or maybe even overnight? Maybe some of that funky flavor will get soaked up inside of the steak

The real winner here in flavor town is that nice butane taste from the torch.

The music makes it sound like a diety is being born, but its perfect

Mr Guga, when are you going to make a side dish that is ridiculously difficult to make?

You should do a steak in a ultrasonic cleaner, the vibrations will travel thru the bag and into the steak in theory it should tenderise it

Should've asked if it was better than the control!

One of those, 'tastes better than it smells?' Reminds me of something?😅

1:35 bruh, I’m not even gonna say what it looks like

@Samizouza

5 ай бұрын

Don't even go there now that you've mentioned it 😂

I was expecting you to mix the modern dry age and normal dry age

So rice, water, salt and vodka adding fish sauce and Renin modified Casein Protein and Penicillium roqueforti/glaucum or similar

I think the internet will completely explode if Guga ever says a side dish was difficult to make. .LOL

Speaking of anchovies, you should try to dry age beef with COLATURA DI ALICI. It's a kind of Italian fish sauce, but more expensive and gourmet.

@cathoderaytube7497

5 ай бұрын

That's garum, right? I would love to try garum one day.

@TylerDurden777T

5 ай бұрын

@@cathoderaytube7497 - Garum is like the ancestor of colatura di alici, and was used also by the Romans and other parts in south Italy. Colatura di alici, however, is anchovies fermented in salt inside wooden barrels, without the innards, just the filet. We still use it to make the condiment for spaghetti, and it tastes amazing.

Maybe instead of Koji and fish sauce, wagyu tallow? This should preserve the beefy-ness of the steak, and still allow for some dry age funk with the blue cheese.

Do try marinating with herbs like ginger or garlic with other herbs for 48 hrs please

guga steak : normal dry age steak : funk "modern dry age" steak : *phonk*

You know it’s getting serious when Guga gets the Erlenmeyer flask out.

anyone else notice when he talks about the dry aged NY strip it cuts to a photo of a dry aged RIBEYE loin? lol

Guga is the Bill Nye of cooking

I love how at the end they say you can’t fake the dry age flavor but just a few weeks ago guga tried a restaurant hack that successfully faked the dry age flavor

try dryaging with dr pepper

"Today I didn't put cheese because of that." Guga, don't lie to them. You put a quarter pound of cream cheese in those potatoes.

Guga try new zealand steak and most expensive cherries in the world plus dry aging in fish sauce

Guga doing anything and everything. Next you should try shit aged.