Guga, please do a maple dry age. It doesn't have to be syrup, there's also maple alcohol. For your Canadian fans, let's do it!

@thewanderingguy5436

2 жыл бұрын

UP

@thewanderingguy5436

2 жыл бұрын

It's been a while

@bruceleroy8063

2 жыл бұрын

Oh yeah, pure maple sugar!

@willsuignard9954

2 жыл бұрын

I plus one

@davekelder6959

2 жыл бұрын

Things with allot of sugar in it i believe will just rot

"We have learned that tamarind WILL tenderize the steak" You can just see the 1$ Steak Experiment shining in his eyes as he says that

@lani6647

2 жыл бұрын

Coca cola

@da.c

2 жыл бұрын

Damn! I thought exactly the same.

@SLCoolJ2K3

2 жыл бұрын

I was so gonna say that. Either a Control $1 and the Tamarind $1 or $1 Tamarind vs. $1 Pineapple, and whatever else was tenderized with the $1 steaks. - Juls

@johnlongmore5750

2 жыл бұрын

I can't wait for the Tamarind, Pineapple, Papaya and Kiwi abomination marinade!

@SLCoolJ2K3

2 жыл бұрын

@@johnlongmore5750 and add some Pepto Bismol again. Lol jk. :-P

Guga I'm not sure if you can get your hands on Kangaroo be nice to see you cook the back strap of the Kangaroo it's got an interesting flavour it could be a "mystery meat" loving both your channels mate

@AndusDominae

2 жыл бұрын

3 channels now.

@Aioross

2 жыл бұрын

this dude out here trying to eat dababy

@NeverEndinShow

2 жыл бұрын

Yes

@edbeme2474

2 жыл бұрын

@@AndusDominae Oh okay what's the 3rd channel? Only ones I know of is this channel and Guga Foods

@AndusDominae

2 жыл бұрын

@@edbeme2474 it's just called Guga. It's shorter form, more commenting on cooking tiktoks and stuff like that.

Tamarind purée works great with pork ribs. I did that for last year's Christmas. Seasoned the ribs, seared them in the charcoal grill, and then put them into the oven with the sauce made from tamarind purée, a little bit of chilli (habanero goes really well, but you can use something less hot like pasilla), and a bit of sugar, pepper, garlic and salt. Everyone loved them :)

Tamarinds has Tannins in it which are probably what tenderized the steaks. You should try doing steaks with Teas some time. Not sure if dry tea would be better or not,, but Tea has a lot of Tannins as well.

@MandoHalrissian

2 жыл бұрын

It's not the tannins, it's the acid content of tamarind that breaks down the proteins similar to pineapple

@dmark8993

2 жыл бұрын

@@MandoHalrissian true

@SevenHunnid

2 жыл бұрын

I’m 21 years old & I get paid to get high on my KZread channel , i love itt tbh. I’m tryna get out the hood, its wicked out here G😅🔥

@NorthernThaiGardenGuy

2 жыл бұрын

@@MandoHalrissian I think you will find that it's not just the acid, but the enzymes that do this work.

@MandoHalrissian

2 жыл бұрын

@@NorthernThaiGardenGuy ok Bill Nye

I would like to suggest using the Tamarind paste/puree with Dale's Steak Seasonings Marinade, to give the paste/puree more of a savory taste. To take away some of the sweetness and/or tartness.

@SethHenry90

2 жыл бұрын

Dales makes everything better

@biggreviews2856

2 жыл бұрын

very salty though, even the ",reduced salt."

@kikibigbangfan3540

2 жыл бұрын

@@biggreviews2856 I dilute mine with a lil bit of water or I don't use extra salt

Dry age beef in a paste made from rakefisk (fermented trout).. or simply the classic surströmming(fermented small fishes).

Hey Guga, have been watching you for years. I have a suggestion... with the success of the Wasabi dry age experiment, I was wondering how the poor man Wasabi would work, that being horseradish. Most people can't get real Wasabi ground on shark skin, so let's see what something everyone can get does! Love the videos and experiments, keep em coming! Thank you

@TheSurfingAlien

2 жыл бұрын

I second that!

@Alceste_

2 жыл бұрын

Me too.

@MarioFaker

2 жыл бұрын

I’ve suggested that for months now, but he won’t do it. Maybe Angel is allergic to horseradish or something…

@eltiolavara9

2 жыл бұрын

@@MarioFaker i've suggested pepper dry age for like a year, you just gotta get lucky ig

@MADMANmakes

2 жыл бұрын

Horseradish...agreed! 100%

Another good video! A few ideas I have---forgive me if you've already done either, but I'm curious how roasted garlic would do as a marinade vs minced or paste. TGI Fridays (not big now of course), but I LOVED their Jack Daniel's sauce on burgers and steaks. It was something like soy, brown sugar, teriyaki, pineapple juice (?), and ginger. There should be a Guga version--one of the best tasting sauces on meat ever

I love how Guga played along with the side dish being chicken nuggets 😂

Absolutely love your videos :) Every time i make some food i watching them :D I here with you almost from the begining when you just started. If it makes the steam more tender than i think that the only necessary thing you need to make is you know, dry age it in :DD If its possible :) Thanks for your vids and keep making them

You said at the end of the video to put it on pork, I have to agree and with the way you are describing the flavor I think I would mix it with Worcestershire sauce soy sauce some honey and molasses to make a marinade for pork chops

Such a great channel always such positive vibes

Thanks for the video. Is there any chance we could see another experiment with your home made MSG (MSGuga?) like a dry age or compound butter?

Your videos are awesome Guga❣

Guga, in countries like Sri Lanka in Asia, since the meat isn't very high quality and tender they use tamarind to make the fibres break apart and add it during the cooking process to make the meat more tender.

Great content as usual Guga, can you try dry aging in Garam Masala? Preferably home ground.

Does any one else find these videos extremely relaxing?, they help me calm down and sleep hahah, but also very entertaining thank you guga

@notleeland

2 жыл бұрын

Yes lmao love his voice, very easy on the ears

@Sound_Spark

2 жыл бұрын

it's relaxing till you see the raw food he serves people, then it gets infuriating.

9:43 “ur mom love with sugar” 🤣🤣

I recently saw the Ramen seasoning video and I was curious if there would be a difference if you turned the packets into a marinade versus just sprinkling the packet onto the steak.

Now do the Tamarindo puree to see if it can tenderize the eye round....

Still waiting for the Uni steak experiment!! Love all your experiments!!

6:43 that Grand Theft Auto III Ambulance siren, the inner child woke up in for a second there 😂

FINALLY! I've asked soo many times before to use Tamarind and finally you did it! Bless!

Episode idea: Guga goes to a food science lab to explore what's possible with experimenting with food, and prepares the scientists his favorite steak experiments.

There's a very nice tamarind based sauce called Pickapeppa Sauce, which I've been using on steaks in lieu of steak sauce for most of my life. It's got a strong vinegar taste uncooked, but mellows out nicely when you cook with it.

Guga. Since I started watching your videos I have been experimenting and enjoying more steaks. One thing I have learned is that cooking hot sauce will cook some of the heat out. Also, using a quality hot sauce adds some serious notes and flavors to beef. Now my wife says I'm boujee with is fair to say because the only cut of beef I want is the filet mignon. Anyways I use your spg method and dry brine it over night in the fridge. After applying the brine I use any hot sauce o have and I do have quite the collection. I recommend you try this. Spg on a steak plus some.of the following hot sauces.. 1, Hells Kitchen - Mango Salvation 2, Hella Kitchen - Cinnamon Ghost Punch 3z 13 Angry Scorpions, Jekle and Hyde.. There are many more combinations but these three are my favorites.

Have you tried Heinz 57 sauce guga? I love recently discovered it in Georgia. To me it's like bbq sauce and cocktail sauce had a baby.

You have probably been there but Tijuana Taxi (3 locations in South FL) have a steak on the menu with tamarind sauce. Its awesome!

Try dry aging in sawdust of grill and smoke flavor woods: hickory, mesquite, and applewood!

I would love to see you try a Thai Crying Tiger Steak! It is spicy and flavorful--maybe even try making it with wagyu since it's acidic flavor might complement the fattiness of the beef!

@umbabarauma

2 жыл бұрын

Yeah I think that would balance well with the sauce too

Hey Guga love your videos can you try the tamarind puree on the $1 steaks?

Guys and Team Are Legends, Gaga You Rock Bro! Numero Uno!

Lol start piping the jalapeños sounds to funny

Guga, pls use Filipino "bagoong" on steaks! It's sautéed fermented shrimp/krill paste and goes great with green mangoes!!

Try grilled brisket tacos. Slice brisket thin and season with lawry's. (Watch for flare up's) chop it up and place on a corn tortilla with some green gallos sauce. (Cilantro, onion, and lime optional)

We do the tamarind with skirt steak but we marinated first all night with papaya homemade juice no pulp. And it make it super tender. Try it Guga you gonna like it. The papaya is a super tenderizer!

its the acid in the fruit that softens the meat. You might want to dry age or sous vide steaks with horseradish or do both and see if there is a difference. I have also seen a few folk askin for pepper dry age and have wondered what steak wrapped in sage and basil leaves slow cooked on the grill or in a smoker would taste like.

U guys are so awesome to watch!

Hey Guga, I have a suggestion for you. You should try either marinading Ba Chan BBQ sauce on a steak or try the sauce itself with steak. Thank you for making videos and experiments for us.

Minion: "It's been confirmed, sir... Guga has discovered that tamarind will tenderize steak." Mr. Eye Round: (leaning back in throne-like chair and stroking a white cat) "And, once again... we shall play our little game."

Hi guga, just a question do you think it’s better to use the smoke gun right after sous vide and before searing or like you tell us after searing , could you experiment?

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. ;)

Hi Sir Guga, a fan here in Philippines, just wondering what will happen if your dry age a steak with the "Smelliest Fruit in the World" Durian, just saying maybe you can make that happen. Salamat (Thank You)

@pauloamposta4429

2 жыл бұрын

galing mo kabayan! gusto ko sana nutribun ang idry age kasama sa steak. makita ang linamnam ng gawaing marcos. HAIL BBM GOOD MANNERED WINDMILL BLOWING HARI NG PINAS. reply o gagawin kang nutribun. peace. ❤️💚✌️👊

How do I find the first video I watched from this channel and when I watched it? I feel like I've been watching this channel for years and I'd love to know exactly how long

Tamarind paste is also used in indonisian food especially with beef. Love it when my dad prepares it with some rice.

Guga, that side dish looks great. Maybe add the pepper left over on that cap and mix it with the stuffing...

You should marinate steak in honey. I do it for 24 hours in the fridge. Then take it out and let it sit at room temp for 6 hours before cooking. It’s awesome

Great videos!

over in Northern Idaho there's a town called Coeur d'Alene that has this restaurant where they make something called the 60/40. it's a cheeseburger where the patty is 60% ground beef, 40% ground bacon imagine the ground beef part being wagyu and the bacon coming from pork. x

Cholula or Valentina Hot Sause on a steak. It's not spicy, but flavorful. I use it on Brisket and Pork shoulder as a binder on the Traeger.

Thoughts on seasoning a steak with cool ranch Doritos dust???

best way to de-seed a chilli is to roll it a few times on it's side then cut the top off, most of the seeds should just fall out then just cut the rest out

There is a recipe for a side dish for you to try (and love). Some spicy potatoes Cut the potatoes into bit size cube. Season with salt and pepper and oil. Bake in the oven until fully cook and golden brown. Meanwhile, in a pan, put cook some minced garlic with some oil. Add, to taste, in some some chop cilantro and enough chili paste to turn the oil into a sauce. Add the potatoes and sauté them in the sauce. Garnish with some more herb with salt and pepper and you are done. Best spicy potatoes you will even eat. The heat is there but not burning, you can feel it but you will be going back for more and more! Most addictive side dish i ever made!

Guga, I know you love birria. Should make a birria ramen! I tried it from a food truck, and it was amazing!

I am very new to sous vide and have been watching your videos. I don't recall you stating what temp and how long you sous vide. Any help would be appreciated. Thanks

1st time ever that I watch a video that was posted 4 minutes ago Mad love for guga

Now i think it's the time for ground coffee dry age experiment. Come on Guga

Guga you should try dry aging some steak or brisket or something in pure capsaicin, liquid smoke, and mango. i think it will be amazingm

Love your videos, greetings from România, Timișoara😇

GUGA! Come visit Georgia for once! We got great dishes to use for reference

I'm curious, do you do remake any of these experiments, just because they're so good?

What was the angel sauce that you used for dipping the jalapeño bites into

Can you do an SPG experiment? One with just salt, one with just pepper, one with just garlic powder, and then each combination of the two, with the unseasoned control and the Guga-steal control? It's kind of a lot, but SCIENCE :)

Could you do a series where tea is the main seasoning. Rooibos tea. Black tea. Liquorice tea. Mixed tea.

Can you try dry aging or doing sous vide steaks with flower pollen?

@dmark8993

2 жыл бұрын

Can you even get flower pollen? And by get I mean buy it?

@GreyDevil

2 жыл бұрын

@@dmark8993 yeah it can be bought fairly easily online or health stores for shakes and culinary use

Hi Guga ! You always use garlic powder to season your steak, but I was wondering if it would not be better to use other garlic seasoning like fresh garlic, garlic paste or some kind of garlic compound better ? Would you make a video about testing different kind of garlic seasoning to find out the best way ? Love you

@spamquisition4046

2 жыл бұрын

The reason why he uses those powder to season steak during the salt + pepper stage is because it won't burn in high heat. Paste and fresh garlic could work in Sous Vide though, maybe. If you wanna use fresh, paste, or compound butter garlic, just use em during the basting stage after the steak has developed a nice crust.

Id love to see a triple dry age experiment. Dry age in the special cabinet VS Umai bag in the regular fridge VS Umai bag in the cabinet

You should try dry-aging a steak in galic paste!!

Oh Guga this is so close to my request, which is chamoy. I think I'm coming up pretty close on my 6 month mark of requesting it on every video.

You should try STARFRUIT on steaks. Marinated & compound butter.

Need to try some Tiger sauce. I’d love to see you dry age something in it!

Hey Guga, try out Camel Liver for mystery meat. Its really delicious and popular in the Middle East

Explore further, try it on some different cuts maybe something more tender like a ribeye and something tougher like an eye round and try a mirinade and a dry age. I can also think of a few asian style sweet beef dishes that would benefit from something that adds both sweet and sour elements to the meat.

I have an idea for a dry age experiment 😃 Dry age in the type of wood pellets used for smoking meats!

That tenderness is the enzymes in the paste (and all fruits) breaking down meat.

I love how guga never wastes. He always saves the fat and trimmings

How about telling us how Angle and Mau Mau (sorry if I got the spelling wrong) are related to Guga. Thanks for your videos. I enjoy them and wait for them.

Gotta try the tamarind purée with the eye round now surely!

Wonder what A1 would do. Thanks Guga!

I been screaming about the Mac and cheese powder for the longest , souv and dry age . You won’t regret.

Es muy fantastico con costilla el pastor!

Can you please do a Tajín dry age? It could be insane!

You need to do an update summary video. That is your summary of all the suggestions you have received to cook the most impressive cheap steak.

Got idea for you, tamarind puréé with ananas for tenderization. could that work? or maybe trying something like for 1 hour in ananas then change from ananas to coke... something like this

Is it possible to cook (Sous Vide) a 1" thick ~2lb slice of chuck roast so that it is tender like a ribeye?

You should dry dry aging in Maggi, with cheese clothes it should work. It has a unique flavour and contains MSG. It’s really popular in Germany. I don’t if it is as much popular in your country

Tamarind is in high acidity, which breaks down tougher cuts. Use it in marinades for tender meat and a hint of sour flavor.

Guga you should try to dry age a steak on jam/marmelade/confiture (however you wanna call it). Maybe all the sugars in the jam will react in the steak tenderizing it?

The control os always #1. Switch it up on them

I wonder what would happen if you did a baked potato and made a wine sauce whith it could you please experiment

Umami powder dry brine from trader Joe's and salt with minced garlic and dry brine for 6 hours it's amazing

Suggestions: 1.famous Dave's steak and burger seasoning. 2.Add onion powder to your normal mix 3. Grill mates Montreal steak seasoning. I use all these in rotation to avoid getting bored of the flavor

Hey guga! You should try a wagyu a5 eyeround! Greetings from chile

You should try dry aging steaks with these sauces… also try dry aging in tahini sauce… I believe those will have interesting results!!! Also, since tamarind purée tenderizes meat, try it on 1$ steak!!!

“They think we eat steak everyday” lmao I’m starting to think that they do 😂

You gotta use that Tamarind sauce on some chicken wings. I've been tinkering with making my own tamarind-based spicy sweet wing glaze and they are amazing. That said, any thoughts on trying tom yum paste as an experiment?

Can you try flat iron steak? Is better then rib eye or New York?

I'll definitely be making those jalapeño bites! They look amazing!

@NeverEndinShow

2 жыл бұрын

Foreal tho i had to tell the wife to come watch that part haha

Eye round with it!!!!