What if you took cooked steak, freeze dried it, powderized it, and used it as seasoning for mac and cheese?

@Mariocat99

2 жыл бұрын

Macaroni and steak sounds good ngl

@dbecker33

2 жыл бұрын

Next level thinking.

@stupidvids0

2 жыл бұрын

YES.

@DaniMartVtbr

2 жыл бұрын

That's a "Prepper Chow" right there....

@primozuado

2 жыл бұрын

He did used the powderized steaks to season other steaks and turned out good

Guga is probably one of the best cooking channels because at the end it shows him eating the food and having a good time with friends and family

@sciencenotstigma9534

Жыл бұрын

I don’t like to see people eating (my autism, probably).

@thestarwarsmusiccomposer3491

Жыл бұрын

@@sciencenotstigma9534 Not much Like it either. But the thing is Its beautiful seeing them having good Happiness. But the other thing is you know it ain't just fake crap

Here's something I don't think you've tried: Fermented Shrimp Paste. Also known as BAGOONG in the Philippines and most southeast asian countries. Commonly found in most asian supermarkets or well stocked asian sections in mainstream american supermarkets (ie not that hard to attain). Perhaps try initially as a compound butter? Or a dry aging method? Or a marinade when putting into sous vide? I'd be interested to see if you're down for trying, Guga.🤔

@jokersdelights4435

2 жыл бұрын

Ya also don’t need to add any salt when ya use it it’s just the right amount of umami and satiness when added correctly

@CriticalTechReviews

Жыл бұрын

This sounds weird as hell, as a random american! Definitely a great idea, I hope he tries it. What does this paste work well as a seasoning for?

@-A-c

Жыл бұрын

@@CriticalTechReviews generally anything with a creamy sauce will benefit. My dad likes using it as a unique seafood salty dip when mixed with the sourness from white vinegar for dipping steamed okra in. If you're into salt and vinegar chips this flavor example might be up your alley.

@kogasoldier9379

Жыл бұрын

@@-A-c that sounds bomb af.

@firebrand7753

Жыл бұрын

Oh yesssss

I knew as soon as the cheese powder went on the unseasoned steak that it was going to be "missing something". Kraft Mac and Cheese is known for a lot of things, but it isn't known for having an appropriate level of saltiness. Definitely, definitely, *definitely* needs the salt, and so does a steak! Great video, Guga!

@wilabanodeniro9780

2 жыл бұрын

Black pepper too

I’ll say it again. Guga’s sides make me look like a master chef to my family. So easy and the directions are so simple to follow.

@SuperMontsta

2 жыл бұрын

If you want extra creamy and thick, use cream cheese in the cheese mix that he uses too. THAT'S money.

@TimeSurfer206

Жыл бұрын

@SOUL SEEKER I like the way you think. I did a Garden Theme Mac & Cheese once, Green Onions and Dill.

@jackjohnson7163

Жыл бұрын

WHAT ARE THE PORTIONS FOR THE MAC AND CHEESE IN THE VIDEO???

@phi1688

Жыл бұрын

@SOUL SEEKER yup! Also garlic powder and onion powder

@FellWright

Жыл бұрын

do you know the amount of stuff used for it? I want to make it but I don't know how much boxes of mac and cheese to use

Try out dry aging steaks with the kraft macaroni and cheese powder! There's lots of different flavors too like white cheddar garlic and herb, creamy Alfredo, white cheddar and bacon, plus there's the flavor boost packs too Jalapeño, Butter Chicken, Poutine, Buffalo Wings, Ghost Pepper, and Cotton Candy.

@jamescassar5348

2 жыл бұрын

This needs more upvotes!

@Sors_

2 жыл бұрын

@@jamescassar5348 Agreed

@Amy_Dunn

2 жыл бұрын

Cheetos Mac and cheese too!

@pyrosnappy7641

2 жыл бұрын

Cotton candy????

@andyC95

2 жыл бұрын

At first I thought that's what he was doing

I love watching the evolution of this channel. I remember the days when you were just sitting around a folding table with your family. Too cool to see what you've grown this into!

Guga, over the years you've tried many experiments to try and improve steaks. I know there has been a lot of successful ideas. I think you need to make a list of those techniques/add-ons and make a steak that uses as many of them as practical at the same time.

My wife hates Sous Vide Steak, saying its too soft... but I love it, especially when its deep fried after to create the great crust... I would love to see a comparison of a Sous Vide Steak, a Grilled/BBQ steak, and a Pan/Basted Steak - as it would be good to see which is the ultimate cooking method.

My ANOVA Sous Vide comes in next week and I am immediately gonna order some Prime Ribeyes and finish them on a cast iron skillet with butter, rosemary, and garlic for my father's Day dinner. I am so excited I am just going through the app and looking at all of the recipes.

such an awesome video format enjoyed every single second

you should try using the pineapple on a brisket, and make another regular brisket, and compare the two to see the differences, been watching your videos for over a year now with my dad, love your videos 🙏💙

It's probably very close to cured egg yolks shaved on top of steak. The savory aspect at least. Gonna have to try that, because it sounds really good!

I actually tried this the other day and it was incredible!!! I still prefer a regular steak but it definitely tasted amazing!!! So many of your techniques and side dishes I have made for my kids...

As we've seen coffee ground rub sous vide steak, how about tea leaf sous vide steak? I highly recommend lapsang souchong. Lapsang has a naturally smoky flavor that smells like jerk seasoned jerky.

Thanks for your great videos! You IMHO are the streak king!

Leo is top notch!!! Can’t say it enough. Descriptions always on point and specific, not the same ol “it’s VERY good/AMAZING!” He offers so much more

@zageri

2 жыл бұрын

agreed! I see some people talking badly about him because of it and I don’t understand it

@kebumbumflooshnoo1819

2 жыл бұрын

found the Leo comment bot

Arby's just released a Wagyu burger. You should get a few, review it, then make your own wagyu burger, and give it to the bois to try and see which they like better. :)

@hxhdfjifzirstc894

2 жыл бұрын

I get tired of eating Wagyu every day. It's good, but I need something like Taco Bell, for variety.

That's awesome bro! Yall 3 bring a cool vibe.🤙🏼👊🏼

I had to look so hard to find this video again 🤦🏻‍♂️! Finally found it for your Mac n cheese recipe ( I’m just gonna put a layer of cottage cheese in the middle.

Please try *Magic Mud Marinade* on a steak. Ingredients are simple: 2 parts balsamic vinegar 2 parts milk 1 part lemon juice 1 part brown mustard 1 part booze (I prefer bourbon, others like how beer works) Recipe is in ratio form. As long as all your measurements are consistent, you can't screw this up. Just marinade your meat in the fridge for 1-24 hours, remove from marinade and cook as normal. Leftover marinade can be reduced to a sauce or used as a glaze. Gives an incredible tangy sweetness that goes with any protein. I've even made scrambled eggs with a reduction of it, freakin' amazing stuff. There's a reason why it's called "Magic."

Please do a dry age with TAHINI! This a sesame based sauce that we use in Egypt, it would be great!

Guga you have an amazing personality for doing exactly what you do in your videos. I hope you give us many more years of your great content. I would support you by buying merch if I had more money, but I will like all your videos instead. I hope you are doing well Guga :)

Take a drink every time Guga says “everybody”..wasted in

Guga, try dry ageing in different types of mustard and, if possible, honey mustard. I know sugar has gone well in the past, but maybe it reacts differently with the mustard? Who knows! Lez dewwit

@VicJuarez88

2 жыл бұрын

that sounds interesting 👀😵

@kwaitefuni9152

Жыл бұрын

aww mustard come on man CLASSIC video

@kwaitefuni9152

Жыл бұрын

@@marcusbailey3988 of course. Always a surprise with Guga's new techniques!

I would HIGHLY recommend you give Patti LaBelle's over the rainbow mac and cheese a try. You could do a whole video on different cheese and seasoning combos, include sous vide and smoked.

Yes sir not sure if you have done a video on this . But have you tried one using liquid smoke in the marinade process. Hickory pecan and mesquite. I wasn't sure it adding this consintrate before vacuumed sealing the bag would overpower the steak in the finished product. Thanks for all you do and your videos have opened up a new world of cooking for me

You couldn't pull it off without the blowtorch. They all looked fantastic when you added your touch. Great VDO - Thank you!

I would love to see you use Hidden Valley ranch powder on steaks as well as French onion soup mix ( specifically the Lipton brand).

@etherealdimension0013

2 жыл бұрын

Let’s go I dig it

This just reminded me that Cheetos makes a Mac & cheese now, and I legit saved the powder, put it in a shaker and use it on everything. I bet that would be amazing with something like this 🤣

@ronniewilliz153

Жыл бұрын

I use the packets of ranch an put it on a lot of thing especially on vegetables.

Your video are amazing guga 🙌

So many people including myself asked guga to make this so glad you did it finally

This is awesome! Would love to see what Miso paste does to a dry aged steak.

@swicksflicks6626

2 жыл бұрын

THIS

@liambray7286

Жыл бұрын

i think he already did it

@italkalotofshit

Жыл бұрын

Wypipo🤦🏾‍♂️ anything good to yall

@tardwrangler1019

Жыл бұрын

@@italkalotofshit 🥱🥱🐒🐒

@italkalotofshit

Жыл бұрын

@@tardwrangler1019 🤭 lice having sun dodger

Can you dry age in Ssamjang paste (Korean fermented bean paste)

Hello Guga, i just found your channels and they're amazing, i cannot wait to try some of your receipes 💛 talking about cheese (I'm french 😁) why not trying your steaks with our famous roquefort? We often eat steaks with roquefort sauce, it goes very well together 😁 i would love to see that! I love your videos on both channels, it's nice to see so much love for food and family and friends, good mood and happiness, all the best to you all ❤️

Guga , thanks for all the joy you have spread in this world. For that reason you have my lifetime sub , and its a good way to window shop for steak.😎

Completely different idea, but what if you dry age a steak with shrimp paste??? Would be really curious to see how that will turn out

Dry Age a Steak in Smoked Wagyu Compound MSG Butter vs Smoked Bacon Fat MSG Compound Butter vs Smoked Bacon-Wagyu Fat MSG compound butter. Essentially like your previous video where you smoked your fats before putting them on the steak, do the same, but when it's done smoking add your home made MSG powder let it solidify into a compound butter, and then dry age your steak(s) in it.

"cheers everybody" The Goog is so lovable, so happy all the time. it's infectious. gotta enjoy the good things in life...good food, good company, good drinks.

Bruh why is his wink so damn perfect 😂😂

Maybe try using dried soups as a seasoning for steaks and roasts. When I make a roast Sous Vide I use Lipton Beefy Onion Soup Mix after seasoning the roast with salt and pepper and it is money every time. I’ve used it with eye round, bottom round, chuck roast etc. Plus I use the left over liquids from the bag to make gravy and it’s very flavorful.

@JAF30

2 жыл бұрын

My dad used to use Lipton onion soup mix in a lot of things as a seasoning mix.

@minataylor9432

Жыл бұрын

@@JAF30 Your dad was really smart. To this day I use on turkey wings, meatloaf, etc. BTW I'm 73 years young, lol!

Loved seeing this! An inexpensive test that was entertaining. Speaking of inexpensive, how about slug burgers? With the higher prices on everything it would be awesome to see what you do with nickel burgers. (Maybe even what it would cost today to do.) This was the burger my mom used to make at home. Cheap ground beef Chopped onions Bread crumbs or crackers crumbs Egg French's onion soup mix (optional) Season to taste Mix it all together (like meatloaf) and do your thing to it. I know what moms was like . .. whatcha got, Guga?

@cam6202

7 ай бұрын

My friends mom would do the same but put homemade BBQ sauce on it and let it simmer.

have you ever done a sear/short bbq > sous vide experiment ? im curious if it would get any benefit from the early sear

Waiting for a tom yum paste experiment! Thanks again for the vid you guys.

This is crazy! I was making my niece her Mac and Cheese the other night. Because for some insane reason, she wanted that instead of Ribeyes, baked potatoes, salad and rice. Whatever though. I aim to please! But after I made it for her, I went to put the large spoon I'd used to add, and mix, the butter, half and half and powdered cheese with, and locked a little powdered cheese off it, as I was tossing it in to the sink. It crossed my mind that the cheese powder could make a rub it a crust for steak. I was thinking that I couldn't have been the first to think of it though! And here's proof that I'm not! I'm glad to see that it could turn out better than I initially expected! 😺

Do three dry age steaks all with the same seasoning but make them different colours with food colouring This will be a good way of showing that the judges are fair with rating the steaks

i rly like ur content guga u are my master sort of teaching us a lot , i like a lot super edited videos with specials but how bout fully behind the scenes videos u should do it sometimes full experience 1:1 its look cool aswell

Guga i love d vybz u guys got wen doing d experiment love d energy u guys have 💚💚💚💚💚👋💯💯

Try cherry kool-aid packets next! That’ll be hilariously weird to taste I bet.

Would like to see your next mystery meat be, "Rocky Mountain Oysters". Haven't seen anybody cook them Sous Vide on you tube yet.

@markiangooley

2 жыл бұрын

I wonder whether slow cooking would make them tender? Sous vide is of course the best way to do that…

This is an amazing video, "That was perfect because it allows me time to" twice in one video!

Well done guys. Very entertaining 👏

loved this video. would love to see a battle of the milk steaks. can you sous vide the powdered milk steak or is that brine/grill only vs kraft mac vs other dairy steaks. i dairy you to do it.

Great Mac. MY grandmother does a great smocked gouda, once it's done I like to top it with pepperchack before we put it in the oven, it's awesome

I like the new guy's descriptions. Bring him back in the next videos!

try something with seefood like lobster like surf and turf idk what but might be interesting !!!! u always make me hungry :)

Why did i watch this at 1am in the morning - I don’t think i am able to sleep now! My stomach is rumbling and my mouth is drooling with saliva. WHY GUGA!!!

1:30 the audio glitch here makes me believe guga said "fxxxing season these steaks" just to mess with his editor 😂 nice catch tho Mr editor!

i clicked on this video without even knowing this channel existed but then i hear guga and im even more excited than i already was

if you use the juices from ribs ( i got some from some iberico ribs) in a cast iron skillet instead of lard to make the crust for cornbread it's amazing

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 learn something new every video I watch on your channel. However.... I must say there is a problem.... I get so darn hungry while watching.

Another great video thanks, You may know, but you can get a adapter to refill the green propane bottles with a bigger propane bottle 👍

you guys r so funny and cute 😭 loved the video, new sub!

“Plane old Mac n cheese” angle killed me 😂

It’s cool to see one of these crazy experiments work for once. I also would’ve bet this wouldn’t have been one of those successes.

I like how Angel is just smashing more even while Guga is speaking the outro.

Id love to see a triple Dry Age face off - Umai bag in the regular refrigerator VS dry-age cabinet VS Umai bag in the dry-age cabinet!

Looks good!! Definitely an Interesting twist on Mac 'N cheese!!

Maybe they do this next March or for the next million subscribers, but I would love to see them do a bracket faceoff of the best steaks they've ever done. Bracket them by seasonings, compound butters, dry age, cooking method, etc, and tell us which one is the king of all steaks

When can we expect the "Guga's craziest Steak experiments that worked! and sides" cookbook? do it guga!

Really curious here about the knives behind you. Are they custom made? Weighted with sand granuals? Easy to resharpen or is it better to have them revamped by a cutler?

Id like to see the best way to get a smoked flavour indoors, without a smoker. Maybe smoked salt (before/after) VS smoked tea (lapsang souchong -- can do a wet brine in the tea or use it blended in a spice), VS liquid smoke.

Have you tried dry aging a ribeye roast in "Better than Boullion" yet? I think there are three different kinds, beef, vegtable, and chicken. Its a perfect consistency for spreading!

I have a question about your knifes guga how do you sharpen them ? do you use sharpening stones(which types ) or you send them to pro shop to do it for you ?

I got more hungrier than I expected while watching this, this man deserve 10 million subscribers

Just wondering because I haven't watched all of your videos. Have you ever tried beef flavored onion soup mix as a dry rub or any beautiful way you would want to do it?

hey Guga love the channel. would be nice to see your take on Amenian Lahmajune which is kind of like a super thin crust pizza

i wish full recipe instructions and amounts / time / temps were posted nvm rewatched and did see they were 😂💪🏽

You don't have the recipe in the section below the video for the mac and cheese. Would like to know how you make it as my kids want to try it.

I love how this guy says “Real ____”. Lol @03:31

I love this man, his happiness makes my day.

We need yall to make a top 10 of all the steaks you’ve made

Id love to see y’all do Korean style beef, lots of crunch and lots of spice and sweet vs normal way, hell dry age it😂😂

lol guga we had student day weekend which was 3 days of concerts and basically being perpetually hungover haha and last night i dreamt of you being there cooking for us and i was so happy that i woke up hahahha

Nacho Libre!!!🤣 "real goowd"

fry or microwave up and crisp a lot of pepperonis and try a compound butter or seasoning using crispy pepperonis after getting the oils out of them.

I will only use the sous vide method. Grill after!!! So tender so perfect!!!!

What type of flame or is it a torch so I can purchase one. Thanks. Ken It looks awesome

I would love to see what you would do with chuck eye roast or chuck eye steaks. Great cheap, tender, and flavourful cut.

You can also add sour cream and/or cream cheese. Also, on the West coast, you can go to Winco to get more powder cheese!

Try the Hidden Valley Ranch seasoning packets they're really good. And how bout a sous vide steak with ranch in the bag for fun?

Hey Guga!! You did say you promise to make a Jamaican Jerk Brisket. But this time you should try and dry Age that Brisket with the Jerk seasoning! Please!!!🙌🏾🙌🏾🙌🏾🙌🏾😩

I love seeing popular cooks show some love to the basics like Kraft Mac'n'Cheese. Sure I add real cheese to it, and sometimes seasonings, but that cheap little box has been the foundation of so many satisfying meals in my life that I get a little mad when people bash it 🙃 😃

@0Akeldama0

Жыл бұрын

the powder is available at bulk barn if you have one. have any pasta you want

What do I have to do to come taste test for a video ? Lol even without the video 😂 I’m only an hour or so away . I’ll even cook for u too !

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

@andersmaylandlarsen2373

2 жыл бұрын

He already did a long time ago. You can search for it. He concluded that garlic powder is best.

@minataylor9432

Жыл бұрын

@@andersmaylandlarsen2373 Thanks 😊

Hey Guga, Do you have the measurements for the mac and cheese side dish? Thinking I'd love to give that a go myself.

Just Kraft powder is amazing, making one now white pepper black paper corns minimal sea salt with the powder then cast Ironing to medium rare. Store and reheat with garlic butter when ever I feel like some steak.

This blew me away!!

I'm sure someone's tried it with your show (or told you about it) Try "better with bouillon" beef paste on a sous vide steak. I sous vide mine with that and it creates a wonderful, savory "meat candy" crust on the outside, especially after the sear. I don't cook my steaks without them anymore.