I think it’s time for an “Hall of fame”. Make the five most impressive experiments again and put them head to head.

@cyberdazer7415

Жыл бұрын

Yes

@vughtelingjb

Жыл бұрын

Top idee

@willnewcomer2125

Жыл бұрын

More upvotes for this guys!

@timezero8409

Жыл бұрын

Let's do it!

@aaronsebastian5156

Жыл бұрын

My thought would be to do an end of the year best steak ranking. He could even do multiple days or a March Madness bracket: best dry aged, best sous vide, best alternative method, best compound butter, etc.

It’s always funny to me how Guga makes a “side dish” with something that could be a main entree.

@fatcat22able

Жыл бұрын

I don’t think they eat the entire thing, they probably give the rest to their family

@davidkubes4601

Жыл бұрын

facts

@VillanuevaMedia

Жыл бұрын

they feed the crew afterwards lol

@Alex-ye1br

Жыл бұрын

Guga's side dish game is extremely underrated. Some of them look incredible!

@VarsityMichai

Жыл бұрын

And the side dish is always like 70% meat

We need a Guga Side Dish Recipe Book, easier to access instead of having to look for the video every time 😜

@daltonmooring2573

Жыл бұрын

you got it!

Guga, I tried this experiment with Mayo last night. I did add a twist though, during the sear, I was basting with brown butter. This steak turned out so tender and savory. It had such a rich flavor. I would put it up there with one of the best steaks I’ve ever had. If I were to ever do it again, I would probably skip the salt in the seasoning stage. Mayo and butter already have their own salt and the steak was a bit saltier than I like, but over all great experiment!

@BijinMCMXC

Жыл бұрын

You’re supposed to baste steak with unsalted butter.

@ricorodriguez3579

Жыл бұрын

This is what I was looking for, thanks for being my guinea pig

@satanstan11

8 ай бұрын

@@BijinMCMXC we're on guga channel here where it's all about experimentation

@BijinMCMXC

8 ай бұрын

@@satanstan11 What the hell are you talking about? Using salted butter instead of unsalted butter for this was not due to “experimentation” but lack of cooking knowledge. Just stop talking 🙄

@TheItalianoAssassino

7 ай бұрын

Butter has no salt lol

I feel like a smoked BBQ sauce would be a good idea

@tie7626

Жыл бұрын

Factss on Maljalk

@sweepingtime

Жыл бұрын

Well, that's what BBQ sauce is for, for marinating steaks.

@somerandomperson4143

Жыл бұрын

@@sweepingtime yeh

@spicydiarrhea5662

Жыл бұрын

mm~ smoked BBC sauce...♥

@GennySavastone

Жыл бұрын

It won't, horrible idea

With fall approaching, you should try dry aging with Apple Butter. I’m curious how that flavor combo would work with steak.

@larsmiles7231

Жыл бұрын

That sounds wonderful.

@Foxxie0kun

Жыл бұрын

Take it a step further and try aging with multiple different fruit preserves/jams alongside the apple butter. If I recall correctly, pear is used in Korean barbecue for both flavor as well as a unique effect it has in tenderizing the meat.

@Grunttamer

Жыл бұрын

@@Foxxie0kun you have to be careful. if it's like the effect pineapple has it will just ruin the meat.

@Taluvian

Жыл бұрын

That maybe great with a pork chop.

@buffalocrackerdong6978

Жыл бұрын

i ate apple butter with hamburger once it was great

My dad used to use a butter, mustard and Worcester shire sauce to marinade steaks before cooking..... very good. I've done it a few times as well. Can also brush it on during cooking if desired.

@tubax926

Жыл бұрын

Your dad's onto something

@GigaChad-jt2ys

Жыл бұрын

pogi ako Translate to English

I wish someone would have told me about reverse searing steaks when I was learning. I can't bear the idea of screwing up a good steak. I got it down now but it took a while. This is the first video I have seen of yours and these experiments seem crazy to me. I'm not ready to try to cook a rib eye steak (my favorite) in mayo but I might be willing to try it if it wasn't as good of a cut.

Hi Guga. Here is a video idea for you. I recently learned that snacks that use MSG sometimes also contain Disodium Inosinate and Disodium Guanylate to enhance the effect of MSG by 20x-30x stronger (for example, Doritos, Pringles, etc). I'm not sure what ratio/blend of MSG, DSI, and DSG is needed, but I'm sure you can find it somewhere. America's Test Kitchen + Kenji Lopez Alt have a video that discusses some of the science behind it. I was thinking the experiment could be this: 1. Steak + SPG (control) 2. Steak + SPG + MSG 3. Steak + SPG + MSG + DSI + DSG Since the MSG, DSI, and DSG has sodium in it, the salt in the SPG might need to be reduced a bit, but it's up to you. Anyways, I hope you give it a shot!

@littelitt

Жыл бұрын

What’s SPG?

@hanbyeol12

Жыл бұрын

@@littelitt salt pepper and garlic powder

@littelitt

Жыл бұрын

@@hanbyeol12 oh ty

@Yatotxs

Жыл бұрын

Up!

@belagu4517

Жыл бұрын

@@littelitt strict parental guidance

With the surprise success of the Ketchup Steak, I think the next move is to dry age a steak in tomato paste, which won't be quite as sweet as Ketchup but still have that intense acidity and rich umami flavor. Apologies if you've done this already and I happened to miss it.

@mxruwa5741

Жыл бұрын

Nah molds instantly.

@jimmayorga1863

Жыл бұрын

@@mxruwa5741 I've left my paste like a day in the fridge and it molds right away it's crazy.

@RonkeliFIN

Жыл бұрын

@@mxruwa5741 Mby use unsweetened ketchup? Still has all the added preservatives

@C_Castillo

Жыл бұрын

Ive been waiting for a Japanese A5 dry aged in truffles

@lionelboulay9732

Жыл бұрын

what i like is that we tried already aging with shugar salty or pre fermented medium , this is the science show

Guga so needs to do ALL the steaks. Imagine him trying all the different kinds of steaks from venison, elk, bison, gator etc. Would be interesting plus he can make them in different ways and get more episodes out of it.

@Foxxie0kun

Жыл бұрын

I'd welcome seeing more variety of animal steaks, though venison, elk, and bison are probably the most accessible they're still not nearly as common as beef.

@seronymus

Жыл бұрын

And capybara steak

@MScotty90

Жыл бұрын

I wanna see him deep fry a rat

@seronymus

Жыл бұрын

@@catrice1296 the cuteness makes them taste even better. :3 coconut doggy I pull up

@maxschmidt9461

6 ай бұрын

​@@Foxxie0kun if the guy gets all sorts of Japanese wagyu some wild game from the same country shouldn't be that hard to get. except for moose who went extinct here and are just slowly starting to come back I could get any one of them from different hunters, either whole, in the major bone in pieces or as a specific cut, seasonal of course, but that's what the freezer is for.

Hey Guga, I love your experiments and magical steak ideas and your sides (basically everything you have made so far). Ever thought of dry aging a steak with cured egg yolks?

I'd love to see a part 2 to this where he uses BBQ sauce, Ranch, and some kind of Buffalo sauce. Also would love to see what the result of mixing all three ingredients together would be like. Would it bring out the best of each ingredient? Or lose what makes each ingredient special? Great video, Guga, looking forward to seeing more!

@chesscomsupport8689

Жыл бұрын

I bet the BBQ would taste amazing

@boootzi6636

Жыл бұрын

@Repent and believe in Jesus Christ shut up

@jasonmiller2379

Жыл бұрын

a steak done in "big mac" sauce basically, since that is pretty much a mix of ketchup, mustard and mayo

@natalieisagirlnow

Жыл бұрын

@@jasonmiller2379 no mustard, orange french dressing

@apatternedhorizon

Жыл бұрын

Golden mustard bbq would be interesting.

Guga will never let us forget that someone made him try Nutella dry aged steak 🤣

Loved seeing the Shakshuka, it's one of my favourite dishes, though we usually make it without meat and more seasoning.

@niekesselbrugge1132

Жыл бұрын

guga made it completely wrong. its basically a poorly made bolognese sauce with sparse seasoning and poached eggs. it didnt even have bell peppers. and Shak Shuka is supposed to be meatless.

@almogdov

Жыл бұрын

@@niekesselbrugge1132 I too usually do with peppers and without meat, but I once added spicey beef hotdogs and it turned out quite well

@surebilly6025

Жыл бұрын

@@niekesselbrugge1132 he did say it was “his style” at 5:34 so I don’t think he intended on the traditional way 🤔🤔🤔 looked amazing though.

@myagrimm4719

Жыл бұрын

@@niekesselbrugge1132 they barely eat vegetables on this channel even when the side dishes would normally contain more vegetables. It makes me wonder about their health

@giuliaquintal8046

Жыл бұрын

@@myagrimm4719 you know that they have a life outside the screens, right? It's a channel about meat, grill etc, of course they will show more meat them vegetables, it doesn't mean that they don't eat it.

Thank you for the video! ☺ ♥

Also, we need to do a "ketchup+mustard+mayo" version. The Triple Threat!

@seronymus

Жыл бұрын

That's called Bürger Sauce

@monunyabidness5949

Жыл бұрын

Or a mayo on the bottom and ketchup on the top version.

Guga first of all: I love your videos and recipies! Not only the steaks, but your side dishs as well. However I found myself once or twice in the position, that I remembered a side dish that I saw in your videos, but I couldn't remember in which one. Since there is no mention of the side dish in the video title, I wasn't able to use the search for it. Can you think of a solution? Or do you plan to make a side dish playlist, or even series? Cheers and keep it cooking!

@yes5623

Жыл бұрын

He is adding some of the side dishes in his new channel called Guga

@Papa_Klink

Жыл бұрын

I've had this problem before as well. My solution was when I see a side dish I really like, I save it to a "side dish" playlist, and kinda just make the list as you go along watching his videos.

@benilak

Жыл бұрын

Can’t the uploader add tags to each video? I think that would be the simplest solution, add the side dish as a tag and it should show up in searches

@batialexis9339

Жыл бұрын

Bro you speak for thousands of people, just give me the link of that incredible guga's mashed potatoes. For real guga, only the devil could imagine something that evil.

Hey Guga! A recipe I love is a thick sirloin steak marinated in soy sauce, habanero powder and fresh basil and oregano. Then I crumb it and deep fry till nice and rare. I have it with sandwich stacker pickles and roma tomatos.

I saw this video randomly on Facebook a year ago. It's the reason I found Guga, and it's an experiment I really wanna try!.

I’m still waiting (im)patiently to see a full rib roast dry aged 30-35 days in miso paste! Not an overnight marinade on a steak, but a real dry age! It has to be better than 90% of what you have tried from comments 😂 You said put it on the comments down below 😊

@eltiolavara9

Жыл бұрын

still waiting for pepper dry age too

@C_Castillo

Жыл бұрын

Ive been waiting a Japanese A5 dry aged in truffles

@ratking1324

Жыл бұрын

@@C_Castillo 'in' truffles? how would you dry age something 'in' truffles, like the oil, dust, shavings, paste or what?

@C_Castillo

Жыл бұрын

@@ratking1324 like shavings, get enough (white or black) truffles to cover the entire Japanese A5 wagyu for a proper dry age

@sam-ke1zt

Жыл бұрын

Let's get this man the likes he needs for Guga to get off his butt and acknowledge him.

Dry age in Plum Sauce, Apple Sauce, or Cranberry Sauce? Id be inteteresed to see how those traditional sauces go with dry ageing. Maybe buy the fruits and blend them so there isnt as much added sugar

@breakatmo

Жыл бұрын

Seconded. I often get beef in plum sauce from Chinese restaurants and it's fantastic. Dry aging in it honestly feels like cheating.

@tannerspeigner3278

Жыл бұрын

This is such a good idea

@C_Castillo

Жыл бұрын

Ive been waiting for a Japanese A5 dry aged in truffles

@SheaRants

Жыл бұрын

Those aren’t exactly traditional sauces

@AR-qq6gp

Жыл бұрын

@@SheaRants maybe not with steak but more with other dinners or roasts

you always have good ideas for experiments

I love this channel so much 💜💜💜

Here I am again, watching steak videos right before bed and making myself hungry 😋😋😋

@deminybs

Жыл бұрын

Here I am watching /listening at work and still got 8 hours before I can go home and grill up some steaks lol

@sagehopmans6933

Жыл бұрын

Damn dude! Something to look forward too that is for sure but teasing yourself isn't very nice haha 😉

@eldorado1244

Жыл бұрын

@@sagehopmans6933 Sage try some tube steak

@elcapitano1972

Жыл бұрын

@@eldorado1244 🤣😂

@elcapitano1972

Жыл бұрын

🤤 same. Ordered Maccas instead... 🤤🏡🇦🇺

Could easily run a whole series of these videos. Dijon mustards, barbecue sauces, horseradish, plum sauce, sweet and sour sauce, A1 sauce, sriracha, Chipotle mayo, garlic mayo, miracle whip, ranch dressing, Caesar dressing, thousand Island dressing, Hollandaise, gravies, Hoisin, etc. The possibilities are endless.

@SuperNetSpyder

Жыл бұрын

endless, and potentially delicious. The series will be called "The Condiment Isle"

Mayo is a emulsifier due to the oil and egg in it, meaning if you want a very very crispy crust on bread when you make grill cheese, you can prevent it from burning early on while melting the cheese inside the sandwich. The oil distributes the heat around it. In a container of mayo baking a submerged steak, you are basically 'deep frying' the steak somewhat.

@julybabylio

Жыл бұрын

pseudo-confit, not deep fry

I need to try all these Guga experiment steaks now

Guga, in some parts of the middle east they use raw figs and make it into a powder and use that as a natural tenderizer. I don’t know if you can find that stuff in the USA, but its a staple ingredient to tenderize kebabs and steaks in Middle East.

@PatrickRatman

Жыл бұрын

Fig powder appears to be available on amazon here in the US.

@creepybihon4451

Жыл бұрын

Guga has a dehydrator so he can also make the fig powder himself

@kurbiskuchenliebhaber

Жыл бұрын

i love fig newtons

@ericmendenhall2867

Жыл бұрын

That spunds interesting

@The_Keeper

Жыл бұрын

According to what I've been told, fig powder is as effective at tenderizing as Pineapple, so a dry age might be too much for the steak.

That was a great experiment! I’m curious what a 4th steak would have tasted like, with all 3 ingredients mixed!

@DaKurupt19

Жыл бұрын

Mac Sauce!

@RobbieSykes

Жыл бұрын

I was looking for this comment.

@RynRobitske

Жыл бұрын

I'd want to try it if it didn't mean using up an entire bottle of each. 🤣

@ianrichardmcomber8133

Жыл бұрын

@@DaKurupt19 would Mac sauce also have some amount of relish?

Thanks for the shakshuka recipie!!

I love seeing new techniques while cooking. It never would have occurred to me to simply spin the grill grate to adjust the heat as needed. Noice.

When Guga took those steaks out of the three condiments I was half expecting him to say "I know it doesn't look that good right now, but watch this!"

@acsound

Жыл бұрын

I was expecting him to crack out his blowtorch to sear the steaks like he does in SOUS VIDE EVERYTHING; b/c he effectively "sous vide'd" his steaks in ketchup, mayo, & mustard in the oven.

@michaeltiefenbach7206

Жыл бұрын

@@acsound 💯

🐠 DRY AGE IN CAVIAR!! 🐠 12 MONTHS IN A ROW! 1 YEAR! COMMENTING ON EVERY VIDEO, ON EVERY CHANNEL. COME ON GUGA! LETS GOOO! :)

@DangerousOne326

Жыл бұрын

Let's gooooo

@androidexpert-ar-6074

Жыл бұрын

Let's gooooo

@Cyclopeantreegiant

Жыл бұрын

Let's gooooo

@boxofpotato2393

Жыл бұрын

Lest goooo

@couththememer

Жыл бұрын

Les gOoooo

man I appreciate your channel so much Guga. love from Botswana

I really enjoy these videos

We here in St. Louis eagerly await Guga discovering the porksteak. It's the porkbutt cut through the bone into steaks. Originally, as a cheap steak substitute, the traditional method is to sear a select grade cut on a charcoal grill and then simmer in St. Louis style BBQ sauce for 30-120 minutes. Simmering in beef stock is also good. However, get some good choice grade cuts and the possibilities grow. With a nice thick porksteak, you can grill it like a T-bone or hot smoke it. I look forward to Guga trying it sous vide and reverse seared as well.

now you're going to have to do this with a ketchup, mayo, mustard mix "burger sauce".

@BitcoinAndChess

Жыл бұрын

Great minds think alike. I just posted this above before I saw your post.

@blazingeek

Жыл бұрын

I was surprised he didn’t try that

@porsche911sbs

Жыл бұрын

I bet that would taste amazing. Also with my steak sandwich sauce (a mix of mayo, Dijon mustard, and Worcestershire sauce).

Guga IMMEDIATELY and QUICKLY adds everything

Can we see one with all three? Kind of like a burger sauce steak. It seems like you guys really enjoyed them each for different reasons, could be a cool experiment to do a trio version

In a non weird way I wish Guga was related to me. I’ll say it till the day I die but, Angel and Leo are the luckiest guys alive to have such a cool uncle.

@Luigi-ts8ec

Жыл бұрын

Who wouldn't want to have an uncle like Guga. Just grilling meats and dry aging.

@SetZor666

Жыл бұрын

you only know how he is in front of the camera, for all we know he could be a mean abusive mofo behind the scenes :D doubt it but you never really know.

@Odaroka

Жыл бұрын

@@SetZor666 doubt it considering how much pride he puts into his craft

I think it would be interesting to try this with some of the things you have dry-aged steaks in. Dry-aging with hummus, for example, did not turn out very well, but maybe baking a steak in a tub of hummus and then searing it might give better results. I don't mean to just try this with hummus, though; I am just giving that as an example.

@Dervalanana

Жыл бұрын

Conversely, I'd love to see the horror of dry aging with all of these

I *LOVE* shashuka! I never thought about putting ground beef in it! I’ll definitely try it, thank you!

Great experiment!

I thought I learned that the Maillard reaction is reduced by acids and increased by bases, that's why people add baking soda when they make caramel. So how many basic (high pH) substances have you used to dry age or to simply increase the Maillard reaction? Also, how many fermentation products (live cultures) have you used to dry age steaks? Love the simple yet fun experimentation. Be blessed.

@fenixchief7

Жыл бұрын

You're right, which is why baking soda is preferred in high sugar foods like caramel and used in baked goods. The maillard reaction occurs by breaking down the sugar, so in foods that are carb heavy (caramel, breads, pastry) its a good idea. Steak, however, is predominantly fat and protein and the other basic method of creating a faster and better maillard reaction is increasing the heat, so in general increasing the pH isn't necessary.

I think mayonnaise actually might work well for leaner cuts of steak, or bison. I make shakshuka at least twice a month. I've never considered making it with beef before. But it really is better with pepper and North African spices. I'm going to give it a try this weekend.

@nonaurbizniz7440

Жыл бұрын

I find that blue cheese dressing makes a great marinade and sauce with a bit of bit of hot sauce mixed in.

@sfr2107

Жыл бұрын

Yeah I'm wondering why he added beef to it, esp if it was a side dish for steak. Had to go back and see that there weren't any peppers either? Lol I don't like gatekeeping recipes but he made a meat sauce. Nothing like shakshuka

@danf7411

Жыл бұрын

@@sfr2107 guga memes steak side with their steaks

I like how everything was done step by step but *immediately* too

Love it. I love mustard as a base on brisket, never have had it on steak but imagine it would be good. I was thinking the mayo would turn out best. 👍👍👍

Wow, so glad to know this was a success! I usually do a reverse sear & I love all 3 condiments. I've also seen ppl use mustard or mayo as a binder. I'm definitely gonna try this with other meats as well, & combine it with a mayo sear which always works perfectly everytime 😄

That looked so good. May I suggest using the "lime" mayo once? The next time you do a mustard steak, you might try dipping a piece in ketchup (at the table). I can't think of what you could do about the ketchup one, it just sounds great. (Love hamburger steaks with ketchup.)

@Naturalhighz

Жыл бұрын

Lime and jalapeno mayo is amazing

@justafloridamanfromthe75thRR

Жыл бұрын

No, you mayo not suggest

@NumberSixAtTheVillage

Жыл бұрын

@@Naturalhighz - Where do you get it?

@Naturalhighz

Жыл бұрын

@@NumberSixAtTheVillage here, just at the supermarket tbh

@HoesLoveCoCo

Жыл бұрын

Who dips steak in ketchup 🤢🤮🤮

i can’t even imagine how much of a nightmare cleaning those baking dishes must have been

@BijinMCMXC

Жыл бұрын

Huh? That is super easy to clean. Just get a spatula and scoop the sauces into a plastic bag then trash it and wash the dishes as normal.

I feel like I’d like the mustard one best too. I really love how the flavor of mustard tastes on grilled meat.

I am still waiting for you try using oyster sauce on the steak along with dark soya sauce and light soya sauce

A steak with a side of ground beef and eggs? I'd love to be a guest for dinner at Guga's so bad!

@Fanta....

Жыл бұрын

fart-tastic.

My dad uses mustard + dry rub on the smoker, it's really really good, keeps things moist.

Fun one I used is honey and queso. This is awesome

I love you guys energy, sincerity and, general positive attitude. And the crazy stuff you try out. Y'all are my favorite food channel hands down. 🤘

Cant get anything past Angel he knows his stuff! 💯🙌🏻

you've done so many experiments i think you should do a vid ranking which ones came out the best

Hey guga, love your videos a lot! can you dry age a steak in horseradish? I bet it would be good!

Guga it would be great if you could make a video ranking all of the experiments you’ve done that way we know which ones to try!

Very interesting take on shakshuka. In my house, we usually make it with peppers instead of ground meat, but I think the meat would work well too. I might try it.

@firestuka8850

Жыл бұрын

Yeah, we use peppers too. Lebanese. I know some Afghani and Egyptians and their takes are really really good. My Indian family members use Ghee. Holy smokes.

@zackwu6298

Жыл бұрын

I really think that it is more of an Italian take on it, with the tomato sauce and the mozzarella cheese

@darthplagueis13

Жыл бұрын

@@zackwu6298 Agreed. He basically just made a simple bolognese sauce, cracked some eggs on top and served it with toast. Which is pretty neat though I wouldn't neccessarily call it a shakshuka since to my knowledge that dish is rarely made with meat and if, it's usually sausage instead of just minced meat.

@zackwu6298

Жыл бұрын

@@darthplagueis13 Yeah, and Shakshuka uses way more vegetables like bell peppers and chilies and green onions and all sorts of stuff. While in technicality Shakshuka means "mixture", there are a lot of things that you really have to do to make it a shakshuka and one of the things is to not add ground meat. I do appreciate Guga for calling it his version of Shakshuka, which many KZreadrs today do not when they drastically change a recipe.

I love the new grilling music! Could you do a charcoal grilling tutorial including all the things you use and how to cook a perfect steak

Since you already made shakshouka my friend, I think it's time you learn more Egyptian foods because you'll love them they are AMAAAAZIN Best regards from Egypt

@danm8004

Жыл бұрын

You misspelled Tunisia

Guga you should try to see how brisket tastes when cooked like a regular steak. Try it both as the larger piece of meat and as smaller pieces. Keep up the good work

The mayo one is gonna have an amazing sear.

@Tawleyn

Жыл бұрын

Absolutely. It's oil and egg whites - two things that would crisp up a steak very nicely

Make a steak with *Adjika Paste* (georgian recipe). It's a mix of spices. You could also try dry aging in Adjika too

Great to see you like Tunisian food !

Great video as always Guga! I'd love to see you make a "Steak Experiment Tier List" where you rank each kind of steak from S tier to D tier.

Guga, awesome video! I’ve been a fan of you for a couple of years now and you never disappoint from your awesome experiments to side dishes. I’ve seen an experiment done by Max the Meat Guy that makes a DOUBLE CRUSTED STEAK where he cooks a steak seasoned with of salt, pepper, and garlic powder, and gets a really good crust then cuts the crust off of the steak puts it in a dehydrator, let’s it dehydrate, then throws it into a blender, after blending he puts the dehydrated crust seasoning on a new steak and then cooks the new steak to get a double crust. I’d love to see you try it out and see what you thought of it! All love!

We tried the recipe for shakashuka you posted guga and we love it! However we recommend using more than a tablespoon of ground beef! Cheers!

Love your positivity

Cooking in mayonnaise is pretty much a confit, so will get a similar outcome. Cooking in ketchup has sugar on top of vinegar with the umami of tomatoes. Mustard is pretty much salt and vinegar, it tenderizes while the salt draws out the water making the steak a bit more drier. This is my scientific 2 cents.

@shinreilba

Жыл бұрын

cooking in mayo is nothing like confit. then again he didnt even use mayo there (nor mustard) but their ersatz so who knows really

@BijinMCMXC

Жыл бұрын

@@shinreilba what do you mean he didn’t really use Mayo and mustard?

@shinreilba

Жыл бұрын

@@BijinMCMXC i mean he used the fake mayo and fake mustard sold in the usa.

@BijinMCMXC

Жыл бұрын

@@shinreilba Never heard of this Mayo and mustard snobbery, but we don’t care. You do it yourself then using your “real” Mayo and mustard.

@shinreilba

Жыл бұрын

@@BijinMCMXC it's not mayo and mustard snobbery to point out those American products are totally different recipes and thus not mayo or mustard

Your video is always awesome. We want to be on your taster team 😂

Hi Guga, I had just recently become a subscriber to your channel and I've been watching your videos and one of your videos that stood out the most to me was when you injected wagyu fat into a cheap cut of brisket and it got me thinking, what would happen if you injected wagyu fat into a turkey I plan to do it for Thanksgiving this year but I also wanted to get your take on it

The eggy lasagne looked awesome!

imagina ser vizinho do guga e sentir o cheiro de churrasco todos os dias

@TheKentuckyfamily911

Жыл бұрын

Eu não reclamaria com certeza! Eu poderia até comprar um bife para ele cozinhar!

I'd like to see a steak experiment featuring the ubiquitous "Montreal steak seasoning". Should we be using this stuff on our steaks Guga?!

@LK25278

Жыл бұрын

@Repent and believe in Jesus Christ will jesus forgive me

@DinosaurPartygames

Жыл бұрын

@@LK25278 depends on how much Montreal seasoning you used.

@brinnyn6881

Жыл бұрын

Prolly biased, given I am French Canadian, but yes lmao

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. ;)

You should start a baked reverse sear series! Do yogurt or butter chicken sauce or bbq sauce or hot sauce

Hey Guga. My steak game has massively improved, thanks to you. Wondering if you have experience grilling tri-tip. I know it's similar to picanha, but not sure if it cooks the same. Was gonna give it a 24hr dry brine with MSG salt, then reverse sear it. What do you think? I don't own a sous vide set up, so going oven to grill here.

@TheRaptor700Rider

Жыл бұрын

smoker to grill ;)

@wesmiller9196

Жыл бұрын

This works great for me. I 1st use a jaccard to tenderize and slice the fat cap into 1" squares (don't remove fat cap, cutting squares lets the seasoning and smoke penetrate). Kosher salt dry brine in the fridge for 24 hours, then mustard, SPG + BBQ rub and smoke it till 120 internal. Then I sear it on my GrillGrates(buy some, you won't be disappointed)...comes out amazing (medium-rare-medium).

@artrich7068

Жыл бұрын

@@wesmiller9196 Awesome. I'm in the process of doing almost exactly that right now. But I don't have a smoker, so have it in the oven at 225. Gonna pull it at 110 internal since I like a slight bit rarer. Thanks for the input

@reynaldodiaz2416

Жыл бұрын

Same thing as Picanha, it’s a cut that is almost right under the Picanha. Just make sure to cut against the grain, the change directions from the middle to each end

I think guga should pick 3 viewers favorite marinade ideas, or dry aging ideas and put them in a head to head battle to see which is best.

hi guga am from mauritius watching you must mix all 3 of them mustard , ayo and ketchup and try in and big blessing for what you R doing bro🙏

For years iv had people look down on me for having ketchup with a steak and literally you guys just described all the reasons why I do it 😂

Damn Guga never forgets to let the viewers take part in making such incredible content!!! Best wishes to you and your channel!! Hope to see the Guga fam grow even larger!!!

Would be really interested to see you do this again on SVE and see if it works with a lot less of the condiments and in a moist environment... Awesome video, and love the take on shakshuka!

Considering what effects some fruits have on meat as far as tenderizing it, I'd love to see marinades made with fruit puree, with each fruit being used on its own in a similarly-formulated marinade. One could make marinades with apples, pineapples, pears, peaches, various berries, etc. and what they do to steaks.

@minokawa5754

Жыл бұрын

They already did some of that

@nathangamble125

Жыл бұрын

Well, we've already done the pineapple, but other fruits would be interesting.

Hellman’s is almost not a mayonaise, but just oil-jam. And it has a little amount of egg yolk, but also powdered. Best Mayonaise that i know is this home-made one low and slow in blender of oil, water, yolks (as many as we like, but don’t needed much), some vinegar or lemon juice, salt and „freshly ground black pepper” - that’s it! 👌 From shop - polish „Kielecki” is my liked, a bit big-acidy though.

Idea for Guga. I want to know if there's a difference in taste between a Sous Vide steak with fresh seasonings and one that was identically seasoned and bagged, but stored in the freezer for a month or so and then prepared Sous Vide without changing the vacuum bag. Would save me some money on vacuum bags when buying my steaks in bulk.

@ddk9467

Жыл бұрын

i think hes done this

@UncleMeatMan

Жыл бұрын

@@ddk9467 I've looked through all of his vids on both channels and have yet to find a test where he froze the steak with the dry seasonings already applied.

@mattybob58

Жыл бұрын

Obviously I’m not Guga but I do this all the time and it’s just as good. Add a little extra time when cooking from frozen but otherwise the exact same. This way you can prep it as soon as you get home from the grocery store and you’ve got easy meals ready to go

Gordon ramsey seeing this on tiktok: 😱😭

Finally you did the mustard! Thx!

@ft8205

Жыл бұрын

your welcome

Have you ever dry aged steaks with Maille Old Style Whole Grain Mustard and/or gray Poupon mustard? Thanks for helping keep grilling fun and new. Love your book too

I'm curious how this would do with a spicy deli or Chinese mustard.

You have to try Coleman’s English Mustard, it’s a totally different experience to American yellow mustard, would be wild to see you do that…

Shakshuka is one of my favorite dishes. I've never thought to add ground beef.

That side dish looks amazing

Yo! Can we get this to Guga? Mix heated Worcestershire sauce with cornstarch to make a paste and dry age in that! That would be a bomb steak!!!

I know you guys have done a bourbon aged steak, but I'd love to see what happens with a true smokey, highly peated scotch whisky, something like Octomore or Laphroig. The sweet smokey flavour could be amazing everybody, or could totally overpower it.

@elcapitano1972

Жыл бұрын

Mau Mau would like that 😉

@JayOfBurn

Жыл бұрын

@@elcapitano1972 He could keep the bottle ;)

@elcapitano1972

Жыл бұрын

@@JayOfBurn of course. I rekn Guga prolli has a pretty good bar. ;) 👊🏼❤️🏡🎨🎩

@tweakypoppy

Жыл бұрын

Yes, I think that's why the whiskey dry age was considered a fail; no whiskey was used.

“So let’s do iht” I Love that 🤣😭🫶🏼

If it's safe you should try dry aging the steaks in Duxelles from a beef Wellington!