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@mr.scurvy

2 жыл бұрын

Guga, we need you to settle the 135 vs 137 degree debate for sous viding ribeyes. 137 is supposed to render the fat better.

@lamiarmy9968

2 жыл бұрын

can u dry age a steck with the butter of the gods

@etamar3

2 жыл бұрын

hi guga, can you dry age a steak in shrimp paste? I'm going to keep commenting this on every video until you do.

@johnathandonnelly6563

2 жыл бұрын

Guga can u do a video on seasoning before vs after sousvude?

@Nocare89

2 жыл бұрын

Did you speed up this portion of the video? It just had a weird tune/tone to it.

After you talk about black bean paste , you know what I’m going to recommend…..black bean paste dry aged ribeye

@adnandomloge1863

2 жыл бұрын

Maybe that’s why he doesn’t have a lot of it…

@jeremy-8556

2 жыл бұрын

why would you dry age a single steak he’s already proved that’s not worth it

@adambrickley9088

2 жыл бұрын

Dry age with Chinese Fermented Black Beans. I had to buy those once for a recipe that called for like a tablespoon, and they stunk up my whole house.

@aylaakuma9581

2 жыл бұрын

Yes!!

@sarchlalaith8836

2 жыл бұрын

This guy.... This guy gets it

Guga, reading the internet: Lava salt contains activated charcoal Angel: "Did you put charcoal on this?" Guga: "no" Uhhhhhhhh

@louie0187

2 жыл бұрын

Exactly. Angel nailed it. Let's give him some credit

@convincedquaker

2 жыл бұрын

Angel's palate never fails!

@skalimit12

2 жыл бұрын

Haha yea Guga what the heck!?

@CoriSparx

2 жыл бұрын

he forgor 😆

@steveomac385

2 жыл бұрын

I thought he was asking if he cooked it over charcoal. Still close enough.

"Did you put charcoal on there?" -"No" *puts charcoal salt on the steak 😂

@Phillipwnn

2 жыл бұрын

I noticed that too, maybe it slipped his mind that it's like a salty charcoal blend, but Angel's palate is insane!

That black salt confuses my brain so much. I know it’s going to taste great, but it looks so much like dirt. Lol Also, Congrats to Angel for winning the fastest growing hair contest. (“Thanks Rogain for sponsoring this video.”🤣)

@xblackb34rdx85

2 жыл бұрын

Not Rogain, Keeps 😂

@jmtorres2490

2 жыл бұрын

it's keeps but when it came back it came back as a lighter color I wonder if keeps had that warning on the bottle🤣

@MOFsquadron

2 жыл бұрын

I've had lava salt before, I love it. That exact salt is on Amazon. You can get a two pack of lava salt and flaky salt for $20.

@lechatbotte.

2 жыл бұрын

Lol

@afyerajab6295

2 жыл бұрын

How many Angels are there ?its his twin

I bought some of this stuff in Iceland last year and have been too nervous to put it on an expensive steak...thanks Guga for always doing the dirty work for us!

@EthyEth

2 жыл бұрын

thats why you cut off a bite before cooking and just try it out on that.

@winterborne1

2 жыл бұрын

dude you gotta use it , I have been trying to find a local store here in Oregon to buy more Lava salt and nada zilch. It enhances everything from soups to even using on my ribs and briskets. I go gaga over black lava salt. The intensity of the flavor is goood lol

@matthinkampcooks

2 жыл бұрын

@@winterborne1 really good to know! Thanks...I just put it on some eggs this morning actually, loved it, I’ll probably make a short about it in a couple days

@Wulv

2 жыл бұрын

You got a generally more expensive salt and didn't think it would be fine with your more expensive steak? 😂

@matthinkampcooks

2 жыл бұрын

@@Wulv Lol. Literally everything in Iceland was incredibly expensive, but not all of it was good 😬 so I was skeptical

Activated charcoal is technically safe to eat, in terms of its effects on your body, in small doses. But it's also very risky to take, especially if you are on medications for your health. Activated charcoal can strongly interfere with your body's absorption of meds (that's largely what it's used for medically, to treat overdoses and the like by binding to things in your digestive system that the doctors don't want your body to continue to absorb). Similarly, it prevents the absorption of some nutrients, such as some vitamins and minerals, which means you might also be preventing your own body from absorbing the full nutrients from food you're consuming. So this trend of constantly putting activated charcoal in food products is potentially very risky by interfering with your body's absorption of meds you are taking. You should really only be taking activated charcoal when you have a medical reason, and not, not, not consuming it with your food, or as an "enhancement" to food. Especially feeding it to others without knowing what medications they're on, or what nutrient needs they have that you might be interfering with.

@sethbrownberg7675

2 жыл бұрын

great comment . upvote guys so guga sees

@JohnAbrahamsen

2 жыл бұрын

This would be very small quantities. I don't think it will make a difference.

@Metalhammer1993

2 жыл бұрын

on BBQ it's alright though, and probably with the flamethrower as well. Why? you're burning it and just create a much more concentrated smoke/charcoal flavor. I fully agree with you for anything that finishes with it or wet cooks it (the sous vide could be risky but activated charcoal is incredibly finely dispensed to create the surface for absorption, and reduction so I am pretty positive that the flamethrower is still burning most of it, at least reducing the health risk). Only for BBQ I'd still think it just boosts the smokey BBQ flavor as the smoke has literally nowhere to go except for inside the steak. But would I ever use a medical product for food myself? No. just makes me think of the lab too much. Same as i dislike Acetylcystein for cough medicine (spoiler there is no scientific evidence for actually working against coughs or to diissolve mucus. What is proven though is that it is a very powerful general purpose antidote. Anything that damages your liver should be treated with ACC at first if you do not have a specific antidote at hand. In case of a heavy metal poisoning it is helpful as well, as it chelates the metal ion. not as good as EDTA but it can save your life. But because it is in my general emergency set in the lab, I just personally dislike to use it in private. Work is work, home is home^^)

@samasterchef

2 жыл бұрын

The quantities of activated charcoal in this salt are negligible in terms of the effects you've mentioned. Water is also dangerous at high doses. The dose makes the poison, not the ingredient

@filliposchat6528

2 жыл бұрын

It's true what you are saying. We use activated charcoal at Chemistry because it absorbs some organic byproducts, at the end of an organic synthesis. We use it in order to clean the main product

As a note to people attempting to make the noodles, I highly suggest substituting the added water for vegetable or chicken stock.

Ahh you really should try to find the slavic/Russian “Thursday salt”. That's something very different (and you won't even find it in English part of Wikipedia). It's also black, but it is not “made to fancy” (as with mixing in the charcoal just to make it black), it is actually _cooked in the stove_ together with the bread. You actually feel the different taste of that salt, and that taste is... boiled eggs. No, seriously. You take a pinch of black “Thursday salt”, you put it on your tongue, you clearly feel the boiled eggs taste (and salty, of course). Not sure it will be great for, like, “brining the meat”. It seems most of the taste of Thursday salt evaporates when treated with temperature. But it is so great for finishing - and it’s great in being not just “for the looks” but in tuning the taste to pleasant eggy side as well.

@countrygeneral

2 жыл бұрын

Wow. I am from a post-soviet country and never ever heard about this salt

@amyodov

2 жыл бұрын

@@countrygeneral , that's okay. I am 40, and I first heard about this salt maybe like an year or 2 ago, and tasted it first time no more than an year ago - and not in Russia. If, by “post-Soviet country”, you occasionally mean the Baltic countries - you probably can find the “Black salt” in the “Selection by Rimi” line of spices; but I really doubt these spices are sold anywhere outside Baltic countries. It is not called “Thursday salt” there, just “Black salt”, but from the egg taste,... that’s the one. That's how I tried it. Even in Russia, you may know about it either if you are a restaurant-level chef/one who watches restaurant-level chefs on KZread, and you find this stuff on Internet and order it. Or you are into religious aspects - because some people put some religious/ritualistic meaning to this “Thursday salt”. Well, the whole name “Thursday salt” implies that “the true Thursday salt should be cooked only one day a year, on Maundy Thursday, during the Holy Week”. But if you came for this salt not for its “religious aspects” but for its eggy taste - you can cook it yourself (and they say, it is not really that hard, and recipes are easily available - though I haven’t tried it yet myself) 365 days an year. In Kostroma region of Russia, this black salt is said to be like “an element of regional food culture” (less like religious, more like “hundred years ago, every village household was cooking the black salt”), but mostly historical one, too. So, even in Russia you know it only if you are a dedicated and curious foodie. Or if you are heavily into the religious things/rituals. Or maybe if you live in some Kostroma region village :) But you most definitely won't find it in a regular grocery store, ever.

@aminy23

2 жыл бұрын

It's called black salt or kala namak in India where it's from. More or less exactly how you described it - it's black, and the egg taste/smell comes from sulfur that's naturally in it.

@amyodov

2 жыл бұрын

​@@aminy23, interesting. Seems it's close in result (eggy/sulfury and dark-colored) though different in method. Chemicals+spices+salt and oven vs rye bread/rye kvass yeast and also oven. This discussion pushes me to eventually try to cook it myself :)

This right here, black bean "paste" Dry age.

"I KNOW it doesn't look so good right now... but watch this!" My man I live for that shit, you have no idea the smile I get every time you say those words. And then the music and the flamethrower, just such a cool experience every time.

You made me buy sous vide equipment. Today I am cooking the 2nd time with it. It is awesome. Thank you for teaching me all I need to know to have a wonderful experience

@Sola_Scriptura_1.618

2 жыл бұрын

Lean to pan fry and develop crust. It's the only way I eat my steak. Enjoy souvid life!

Love the videos! I've been watching both channels for a long time, keep up the good work!👍🏼 Ps: I'm making those noodles soon!!

Another seasoning to use when he dry ages angel

Love the channel Guga! This video was very cool

Everything looks so good, Definitely a recipe I would try.

I just received Lava Salt as part of a Christmas gift, but wasn't sure what to try it on - now I'm looking forward to giving it a go! Thanks.

It makes a GREAT crust and adds a good smoky flavor.

@SayGahTaah

2 жыл бұрын

According to the video. It doesn't.

@justafloridamanfromthe75thRR

2 жыл бұрын

salt doesn't give crust to a steak, searing does

I'd love to see a steak dry aged for 35 days with this Korean black bean paste.

Seems like a bigger difference would be had with a dry brine prior to cooking

@SlainteFromFlorida

2 жыл бұрын

The same salt brining/osmosis process happens in the bag with sous vide. I'm a proponent of 48hr dry brining but it's on the advantages of sous vide.

I saw a lava salt in Hawaii several years ago & I’ve been mixing it with my regular salt mixture. It gives it a subtle flavor that I like & have been using it fits a while.

What I'm surprised about Guga is that he is very interested and knowledgeable in Korean food. Did not expect 짜장면 to appear in this video lmao

@AlexZXTT

2 жыл бұрын

Guga and Maumau have been practicing taekwondo for many years and they are good friends with their Korean master. That’s probably why.

You teach me a lot and I enjoy cooking because of your videos

You need to look up ram-don. It's a variation on jjajangmyeon using ramen noodles, black bean sauce, and steak. It's totally up your alley.

noodle dish look amazing. thanks for the upload, cheers Big Jim

What about dry brining with this salt?

Looks amazing, guga🥰

Great take on jajangmyeon (also pretty good pronunciation). Try infusing some of the green onion with the bacon fat. It's a game changer for jajangmyeon.

now you have to try this again but finish them both on charcoal instead of the flame thrower to see if it changes it at all.

made this and like Guga said ,its Amazing thank you for the recipe :)

I loved the way it zoomed in on his hand when he hit the table hahahaha

I'd like to see the ultimate Ribeye steak experiment one day: Wagyu + Lava Salt + Homemade MSG + Flavored Oil (from the Cheese Oil experiment) 😊

@jamescheddar4896

2 жыл бұрын

the oil washes off any seasoning

I would love to see a blindfolded taste tests of different cuts of steak to see which in a vacuum is people's favorite steaks and if people can identify what's what

Every time I season my food at home I just hear the 'salt and black pepperrrrr' in my head

Definitely try this with other meats like ribs!

Always interesting these videos are! So with regards to that beautiful Korean noodle dish I use Kambu Dashi powder instead of the straight up MSG powder...Give it a try sometimes

Angel asks if there's charcoal in the salt... Guga says no. (8:29) Lava salt description: 0:11 L O L

Angle rocking that 90s Van Damme and I am definitely not mad at it lol!!!

It feels so good when an experiment turns out better than the control

I actual love all the side dishes Guga does with the steaks, I would love to make those noodles

Interesting video. I would love to see you do an experiment with the lava salt but cooked over a charcoal grill and see if it makes a difference

What type of device did you use for searing the steaks? I have tried several over the counter blow torches with mild success and cannot help but think there is a better choice. Thanks, love the show😋😋

I, don't do diets - Guga 2022🤣😂FACTS!!

Im never going to be tired of wathcing guga tasting his steak ;) PURE PLEASURE :D

Never thought I would come across 짜장면 in your channel, and that looks really good!

Activate charcoal is used at a lot bbq spots in Texas , to give bark . Lot places are smoking their meats for 4-6 hours and finishing ovens and warmed . So when you get bbq make sure you see the smoker

Theres also Hawaiian red clay salt you should try that too !

I love this Lava Salt experiment!

One of my favorite salts to cook with or red clay salt, really adds a great flavor to any dish especially salmon

could u do a video about all of the best steak methods that u have tried on one steak?

Guga spanking the table should be a meme lol

That side dish looks incredible! I wonder how it would be if you chopped and cooked the white portion of the green onion, and saved the green portion for garnish (in place of the cucumber).

Saltverk makes so many other great types of salt, I personally LOVE the birch smoked one (especially on eggs in the morning!).

Fermented butter experiment! There is a funky and salty kind of fermented clarified butter from Morocco called "smen" that could be really interesting to age a steak in. Like a butter-koji aging experiment. Plus the butter is pretty easy to make.

just cooked a bison ribeye and an Australian MBS 8-9 fillet mignon and shockingly it's way closer than I thought it would be!!! obviously the fillet was more tender but they both have insane strong flavor , and made the little square stacked potatos I seen from guga too... guga you've ruined me !!

i yelled “what?!” as loud as possible after gugs said so many child hood memories from eating the jajengmen lmao

Glad you enjoyed our lava salt. :) Greetings from Iceland.

Oh man.. Nice one guga. My wish has been granted! Charcoal!

Hello, I received my salt today. I was thinking to prepare skirt steak or a couple rib eyes which do you recommend. I only have 3.17oz so I guess that will leave me not to many options. Thanks I really enjoy the videos and your churrasco recipe.

Your jar jar binx recipe sounds great

I was not expecting jjajjangmyun in this video

The side dish and noom ad booty made me forget why I was here. 😂

"Did you put charcoal on this?" "No, why?" -skip back 9 minutes to when guga said lava salt is just salt with activated charcoal- "Adding it didnt really add any weird flavor to it"

@KaentukiTheFuki

2 жыл бұрын

How do you type with a line in the words.....

Guga I bought Lava Salt because of you. I never would have heard of it. It's so good lol. It's so visually appealing when making rubs and seasonings, nobody expects it!

Can you finish off a sous vide steak in an oven under the broiler for a crust? If so any suggestions on distance and time?

Angle has different hair style in every video 😂😂

My boy put salt and msg on something with that much bacon 😂 love that

I watch way more of Guga Foods than sve. You said something about "you know whats next" and I was like "hell yeah, you gonna fire up that grill! Sear it. Then cook in indirect heat with your digital thermometers to 135" and you said "that's right we gonna sous vide" and I was like "DAMMIT" but I laughed at how wrong I was and loved the video anyway. You make great food videos

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. ;)

I loved that SLAP on the table after the first steak.

Gugas side dishes are walkways full fledged meals :D

Guga, Could you do an experiment with all types of salt? This would be very helpful.

A Gugafoods meal on my bucket list

OMG I NEVER IMAGINED SEEING SALT FROM MY LOCAL AREA USED IN A VIDEO. I recommend trying to do something with their liquorice salt, i love it (Icelanders love their liquorice) i can eat the salt just straight from the container its amazing.

What pepper grinder do you use? The Amazon link doesn't work.

Dry aged lava salt would be cool to see, muchas gracias!

Angels hair tho, how fast does this mans hair grow xD

Didnt expect to see jjajjangmyeon in a Guga video.

What was the oily? buttery? sauce you placed on the steaks during , before or after the flame thrower?!

Would the lava salt have an effect the dry brine process?

I’ve been getting that Lava Salt for awhile now. Can confirm: it’s the best salt I’ve ever had.

Guga's hair grew while waiting for the sous vide.

Do an experiment/comparison of all the “winners” of these tests and even try combining some

As I am allergic to gourds (squash and cucumber included), are there any good alternatives?

We need a guga cook book.... The guga book if you will ;)

When he brought out the noodles I forgot it was a steak video

Sometime we need a collage video of all of Angel’s hair styles 😄.

Guga: It's really easy, lemme show you... Also Guga:...takes 20 more minutes to prepare it lol

@seaglassmomma4040

2 жыл бұрын

20 minutes is easy. I’ve made dishes that take hours.

@lakahunj8568

2 жыл бұрын

Fax its easy

We want the Wagyu Eye Round Guga!!!

Do you only do one side when you season?

you should dry age steak with black bean paste!!! love your videos man

Your pronunciation is actually very on point

How come you don't do the final sear at the end on a very high charcoal flame instead if the torch?

Guga drops a video and Korean black bean paste is immediately sold out on Amazon with scalpers trying to get over $100 per bottle lol

Damn Angels hair grows mad quick

Guga pulled this one from the archives. Angel has a ponytail again

Now i want to see Dry-aged using Black Bean paste!

Whoever is in charge of continuity between Guga Foods and SVE need to have a look at Angel's hair 🤣

Can you dry age a steak in the black bean paste?

Try the Saltverk black licorice salt. Worth a test for sure.