Head to keeps.com/gugafoods to get a special offer!

@coloradoretreats

Жыл бұрын

Next video the king of compound butters!

@angelascotney3204

Жыл бұрын

13 minutes ago?

@Dark-Glaive

Жыл бұрын

Guga needs to start "Raisin" the Steaks. Add Raisins and water (and seasoning if desired) into a blender and mix until a paste is left. From there the paste can be either spread onto the Steaks directly or mixed into a Compound Butter.

@PowrAl

Жыл бұрын

Can't believe all that crap in the Olivio butter. Wonder what percentage of the engine oils are actually Olive oil.

@retheenlatalbert1309

Жыл бұрын

Try amul butte indian butter

To test your judges you should give them the same steak 3 times someday lol. It would be interesting to see if Leo tries to be fancy on his descriptions too haha

@PurpleOldMaN

Жыл бұрын

idk I feel like they would be too good at it and recognize they are the same since they have been doing it for so long now lol

@deeswa2759

Жыл бұрын

they probably gonna figure out easily

@aznwill12

Жыл бұрын

They've done that already. Angel kept saying there's no difference.

@Henry-qu2tu

Жыл бұрын

@@aznwill12 Which video is it? I wanna watch it

@funkymunky7935

Жыл бұрын

@@aznwill12 Angel's palate is spot on. He is the best taste tester

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 (aka DSI/DSG or I+G) to enhance the effect of MSG by 20x-30x stronger (for example, Doritos, Pringles, KFC, Snyders Pretzel Pieces, Hidden Valley Ranch Dressing, etc). From what I’ve seen, some people buy a 50/50 premix of DSI and DSG (for example, by the brand Make It Meaty) and then make a custom mix of 97g MSG and 3g DSI/DSG to make an “enhanced MSG mix”. I was thinking the experiment could be this: 1. Steak + Salt Pepper Garlic (control) 2. Steak + SPG + MSG 3. Steak + SPG + MSG + DSI/DSG Then maybe you could do a mini test with maybe another meat like chicken or maybe a potato based side dish or something, so we can see how it works with and without the MSG+DSI/DSG. I can even see the video title already “Food scientists say THIS makes MSG BETTER!” Anyways, I hope you give it a shot!

@DaniPlaysYT

Жыл бұрын

Here before this blows up

@mohamedhussein2780

Жыл бұрын

Guga give this man what he and I, and probably many other people, want.

@Zlaterrr

Жыл бұрын

Ill give u a thumbs up to be nice.

@ivyrose779

Жыл бұрын

Yes, please!!!

@davidkinman6558

Жыл бұрын

Yesss

Guga: we don’t like fancy food so much Also Guga: Okay today we have A5 Wagyu

Finally a vegan butter alternative for my steaks 👌

@raakinguraisy2451

Жыл бұрын

Lol

@syednemathmiya5480

Жыл бұрын

😂

@notchipotle

Жыл бұрын

can't wait to spread it on my vegan brisket

@Del-Lebo

Жыл бұрын

🤣🤣🤣🤣🤣🤣🤣🤣😍🤪

@unknownplayz1029

11 ай бұрын

LMAOO

still waiting until Leo one day says "it's very good" and then we move on to the next steak

@questionmark6020

Жыл бұрын

start counting the days cuz that wish will outlast all of our lives man :sadge:

@BigDonkMongo

Жыл бұрын

I like Leo's descriptions

@ericastein3926

Жыл бұрын

Nah I’m waiting for him to just grunt and quietly keep eating while Guga and Angel talk lol like Angel does

@buttface9434

Жыл бұрын

once you know the format of this show you only need to watch about 30 seconds of the video to get the story. add an adblocker and youre really cooking.

@chickenfeet9304

Жыл бұрын

Agree

Guga: this side dish is super easy to make. Also Guga: 15 steps later you've made deviled eggs.

@hegeliansours1312

Жыл бұрын

that's not 15 steps, you're counting literally nothing as steps bruh

@juanTorres-gj5uf

Жыл бұрын

r/whooosh

@Rysarod

Жыл бұрын

The man put more effort into the side dish than I did for my 10th anniversary dinner. My God. Deep frying prosciutto as a garnish.

@idkmusic569

Жыл бұрын

@@hegeliansours1312 you seem like a fun person to party with.

@satoau1

Жыл бұрын

been annoying me too. up there with jamie oliver's "10 minute" dishes that don't count any prep or cleanup.

This is an excellent example about why you let the guys try before they know what it is. They would have probably thought the fake butter wasn't as good if they did know.

Guge puts two pads of butter/olivio on two steaks, then proceeds to dump an entire bottle of squeezable butter over the last one and he wonders why it was preffered 😂😂😂

I love that gugas sponsored by a hair loss product and a health shake

Those are the most well-marbled choice steaks that I’ve ever seen

@fhertlein

Жыл бұрын

I thought the same thing. Seriously.

Guga, can you try an experiment using Knorr Mexican tomato bouillon? It’s what Mexican restaurants typically use in their rice, but it’s loaded with MSG, and other umami ingredients. Maybe you can put it next to using canned tomatoes and fresh tomatoes, against a control, or one with just MSG.

@itseliserenee6754

Жыл бұрын

I like this idea

@mr.h4880

Жыл бұрын

I think he did already.

@mirandaandrews2872

Жыл бұрын

This sounds really good. I bet we cant get this in Canada😢

@nervousbabbs2769

Жыл бұрын

Love this idea I always use it when I make baked chicken it is great to add to butter and do under the skin also on turkey with lots of white pepper for spice yumm!

@D71219ONE

Жыл бұрын

@@nervousbabbs2769 I add it to my chicken when I make chicken fajitas. It’s so good.

Maybe it was the quantity of the squeezy "butter" that made them prefer it. It looked a lot more than you did with actual butter and the olive oil one.

@debbierhode6291

Жыл бұрын

That's what I noticed too!

Always love you videos Guga. I think it would be interesting if you can dry age steaks in shrimp paste, one the most famous ingredients in Asia =))

@jedicouncil66

Жыл бұрын

I absolutely love that stuff! It really adds a boost to kimchi paste, ramen, stir fry, ect.

@lelouch111

Жыл бұрын

Up! Been waiting for this to happen. Fermented Shrimp Paste is an Umami bomb, Guga!

@i_fuze_hostages6

Жыл бұрын

I feel like that would be great or an absolute disaster no inbetween

@jedicouncil66

Жыл бұрын

@@i_fuze_hostages6 I lean towards disaster

@ernesto2238

Жыл бұрын

Trassie, good idea

“To make this side dish it is ridiculously easy and here’s how.” Guga. That is not easy

Hello Guga, from Spain here! I always wondered if you could try "Manteca Colorá" to cook steaks. It's a traditional butter here in the south of Spain. it has a red tone to it, and it has a very special taste.

@IdkNosekuantos

Жыл бұрын

Wow, I would love to see something like that, I'm from Seville and I usually eat a toast with it once a week, it's amazing!

@professorzoom2108

Жыл бұрын

That sounds delicious, I've always wanted to try different cuisines from different countries, including Spain.

@allfenom

Жыл бұрын

@@IdkNosekuantos Cadiz here!!!

I love the order everyone tried stuff. It made the tasting more fun to watch

The rolling the knife egg hack is awesome. I've been using that for some time. I also suggest that once the eggs come to a boil set the timer for 1 minute, then remove the pot and cover for 14 minutes, then ice bath. Perfect hardboiled eggs every time. I like the idea of mixing up the control. Guga is always so cheery in the videos, I wonder what his dark side is like. 🤣

I wouldn't touch any of those 4 options. Give me real butter! 🤣

i liked the mixed up orders of the steaks You should keep that and confuse the testers and get a more unexpected reaction from them

Damn!! Guga's side dishes are always ridiculously easy. Which is 100% true

@RubixB0y

Жыл бұрын

*2,000,000%

@liesalllies

Жыл бұрын

But would you 10 out of 10 definitely recommend them

@west3783

Жыл бұрын

​@@liesallliesYes but just once in a while, they are very fatty

Do one comparing regular butter to cultured butter

@KonaGal

Жыл бұрын

Right, cultured is tangier, more flavor, like buttermilk. BEST 👌

@corwinweber693

Жыл бұрын

Guga's in the US. Cultured butter is.... well not exactly the norm here. It's a specialty thing. It's not something a lot of us have tried, really.

I love their reactions so much and how descriptive ya'll are lol. I hope I get to eat something oneday that makes me react like that.

Would be cool to see an experiment with lard/tallow making alternative compound butters. I also saw a weird video of someone 'deep frying' potato snacks in rock salt (it looked like they were frying it in sand), apparently it's called hot salt frying, could you 'deep fry' a steak like that without turning it into a salt lick?

Is there a guga video comparing basic butter, kerrygold, and homemade butter on steaks?

Guga admits that BBQers use the squeeze Parkay as a secret weapon, then is surprised to find out that as long as you don't know about it, everyone loves it the most. If people preferred regular butter, BBQers would just use that. Guga should start tasting blind, to make sure he's being objective as well.

@corwinweber693

Жыл бұрын

Not necessarily. There are other reasons to use it besides whether people like it better or not. It's shelf stable as all hell and it's mostly soybean oil, so it's got a seriously high smoke point.... much higher than butter. It's like picking anything.... sometimes your priorities are different from what you might expect. (IE leave something made with butter in a bbq pit for sixteen hours and it's not going to taste like butter anymore anyway and will have burned up long since, so might as well use glorified margarine that will actually last through the entire cook....)

@markw1247

Жыл бұрын

@@corwinweber693 That makes sense, cheers.

"Does poison taste better than real butter? Let's find out!"

@mkroach59

Жыл бұрын

I wouldn't touch those seed oils with a ten foot pole !

@alaskanwhiskey

Жыл бұрын

​@@mkroach59nope rather have real butter.

@joehooper89

Жыл бұрын

Every time I see him start a sear with Grapeseed oil, it chips away a tiny piece of my soul.

@TheAutumnNetwork

Жыл бұрын

Exactly, all those seed oils is a massive red flag.

@Schecter1989

Жыл бұрын

If it takes 10 ingredients (and some of those ingredients have been hydrogenated and bleached) to replicate butter, mayyyyybe don't eat it.

the way the last ones butter was still pooled and didnt instantly melt might be why the butter permeated more

Love the videos Guga You gotta heve all the crew on the vid ❤❤

Guga: We don’t like fancy foods. Also Guga: Today we’re eating Japanese A5 wagyu.

@shirokanzaki15

Жыл бұрын

probably what he meant is too much stuff in one dish... something like Salt Bae crap

This is most difficult side dish, that Guga said "Ridiculously easy"😄

I love the random order of experiments and control! It gets rid of bias.

Guga keeps leaving my mouth watering 😅, I love this channel sm😊

Lol, it's hilarious watching Guga completely dumbfounded! 100% caught off guard by their reactions! 😂 now I gotta try this!

From my 7 year old daughter, Thatcher: "Hi Guga! I really like your channel and I think your videos are really funny. I love all the experiments and I really hope you keep posting as much as you can! Thanks for being one of the best steak makers around! Bye Guga!"

Thanks for finally mix up the control steak. Love the videos :D

Your personality brings us joy, your recipes brings us taste! Thanks Guga 🇱🇹

You need to do a side dish recipe book. Please ! 🙏🏾

THANK YOU GUGA! After all this time, REAL BLIND TASTE TESTS!

I like the switch up on the control.

That Olivio thing has buttermilk listed, so I am not surprised it browned at all; I think both it and the squeeze-bottle thing has diacetyl and/or 2,3-butanediol, the two major compounds contributing to the flavour of butter.

Guga when speaking about the side dish: “It’s ridiculously easy!” Also Guga: You’ll need your food processor, piping bag, oven and deep fryer.

@corwinweber693

Жыл бұрын

Ok to be fair, 'deep' frying like that is a LOT less of a pain in the ass than regular deep frying is. Less oil to clean up if nothing else.

Its always nice when Gugs uploads

Love the editing and video!

Miyoko’s Oat Milk Butter is amazing. Highly recommend you try that one on stakes. We used it on our xmas roast and mashed tatters last year.

Silêncio, o Guga está descobrindo margarina 😂😂🤣🤣

You should try chili powder along with your regular seasonings. I'm curious how it would taste with a chili powder compound butter, too.

when he pushed the side dish out at 3:07 I saw delicious art lol

Guga, I would love for you to try American Butter vs European Butter. American butter has 80% fat while European butter has between 82% and 90% fat. I know more fat is better when it comes to baking, but is more fat better when it comes to a steak? I would love to know the answer that only Guga can provide!

@_Dwarkin

Жыл бұрын

Almost all European butter has 82% of fat, anything higher is much rarer and it goes only up to 85%, no more. And even 2% already makes some difference in taste, not only in baking, but overall

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

I recently tried Land-O-Lakes butter with olive oil and sea salt. It worked exceptionally well 🧐

What a great guy you are Guga! I bet you are an amazing friend

50% Kerrygold fermented butter + 50% wagyu tallow, combine together at room temp, and add as much minced garlic as you want. Then spread on plastic wrap, roll it up, and let it firm up in the fridge. Best steak-basting butter ever.

Guga’s like a mad scientist mixing concoctions together to make explosive liquids but he’s doing it with steaks to improve their flavor.

Guga can you pls try to dry age steak with seasoned salt im very intrested to see how this experiment turns out

On steak, burgers and pork chops, I love the garlic herb butter from Land o Lakes...delicious!!!

"if a see the foam I'm in my zone" you ain't fooling me Guga 😂 I see your side hustle.

I don't know why. But i now want Guga to do something with steak and hollandaise.

That side dish looks like a restaurant level starter. 👏

@Nas83383

Жыл бұрын

Everything he makes is above restaurant level!

Margarine vs Butter comparisons have been going on since they started making the stuff. Adjust the hydrogenation to get it anywhere from hard as a rock (or butter) when cold to easily spreadable, even below 0 Celsius (32 F).

I use the UK alternative of the olive oil butter all the time. Glad to see it get some love.

This feels like an endorsment. Hard to believe you can beat butter.

Guga sure is innovative. Steaks can be cooked in many different ways.

Never stop posting content Guga!!!!!

i love watching guga eats while i eat xD

It’s funny how the buttered toast testing is done by other behind the scenes crew instead of angel and Leo. Probably for time since Leo would have went on and on about the differences in the “butters”. Lol

Aren't the milk solids caramelizing when butter browns? Could you potentially increase the concentration of milk solids by adding milk powder to butter? I remember that the milk powder experiment was a good one, combining that with butter almost can't be a bad idea :)

@Ratseeker

Жыл бұрын

That, or probably cheating it with buttermilk would be more appropriate. Buttermilk is the extras that you get when making butter. So the creamy milk solids are left in there.

@corwinweber693

Жыл бұрын

@@Ratseeker That hasn't been true for a long time. Modern buttermilk is cultured. It's regular milk with bacteria added to it. It's more like seriously loose yogurt than anything else. Traditionally yes, buttermilk was the milk left over from making butter, and the milk they used for butter was usually slightly fermented, hence the sour flavor of the leftover liquids.... but that really hasn't been widely done for decades.

Title changed from "Forget BUTTER! This is the New Way to Cook steak!" to "They said BUTTER sucks, so we tried everything else on Steaks!"

I love your videos, you should try dry aging a steak in garlic and rosemary with a butter binder.

Next time you do something like this, maybe have Angel or an editor randomly place the steaks for the taste to make it more of a blind test.

Can you dry age a steak in McDonald's sweet 'n sour sauce I really wanna see how it is going to taste

Great cookbook Guga! l just downloaded it from Libgen and it's pretty good.

My favourite part of this is the "olive oil spread" being mostly canola and palm oil

@SelevanRsC

Жыл бұрын

Sounds like a typical usa product. No wonder theyre the most obese, if they have substitutes of real stuff with an extra amount of fake flavorings.

@corwinweber693

Жыл бұрын

They'd almost have to. Olive oil typically has an even lower smoke point than butter does..... I mean unless you're just going to use it on bread or something, any cooking use it'd burn pretty quickly.

That was not the outcome I expected. Time to go buy some!

@ArshdeepSingh-oc1oo

Жыл бұрын

save your health just buy the real deal

@dingus42

Жыл бұрын

@@ArshdeepSingh-oc1oo how is real butter healthier? The squeezy soy oil butter is acutally way lower in saturated fats and cholesterol

@DJSerpent

Жыл бұрын

​@@dingus42people spreading myths lol

@davidfleb

Жыл бұрын

​@@dingus42 saturated fats are actually not that bad. Recent studies show no real correlation between eating saturated fats and heart diseases. False science from decades ago still influences people.

@ArshdeepSingh-oc1oo

Жыл бұрын

@@dingus42 that's what they want u to think brother if u would put some two cents into your research u would be suprised how bad it is

Can you try dry aging pizza next? Maybe with butter! P.s im Italian so it would mean alot! Thanks!

@10.34 Guga has the look of pure terror on his face while they decide the fake squeezable butter is better than real butter.

Now, all of the champions of bbq ribs using the blue bottle during wrapping phase makes sense!

When Guga says the sidedish is "ridiculously easy" I am always excited thinking I might make it myself. But as soon as he whips out the piping bag I'm like nah. He lyin'.

Theres a reason Parkay is king in BBQ comps👌

Guga Foods thanks for this video I love it.

Wow. I did NOT expect those results!

These butter replacements are not good for you at all

I made the deviled eggs to try your recipe, and they were good, I also experimented with other mixes and found that I preferred spicy brown mustard in place of the Dijon mustard. It gives a good flavor profile and a little more zing. I also added jalapeños to the filling for a little more kick. You should give them a try😁😁😁

The problem with most butter substitutes is that they are water-based suspensions. All that sizzling you see in the pan is just the water boiling off. Then you are left with the vegetable oil. You could just use vegetable/soybean oil! If you want actual butter in your butter substitute, you can use Land O' Lakes butter spread, which is real cream mixed with canola oil and a little salt. No margarine involved. No weird preservatives involved.

Cancer-based replacements for healthy animal fat: a comprehensive guide.

@feralguyver

Жыл бұрын

Everything causes cancer

No Seed oils, or imitation butter for me, thank you! I'll stick to my compound butters made with Plugra !

@tripreed

Жыл бұрын

Yeah, I wish Guga would get the memo about seed oils.

Hey Guga, today May 3 is the National day of Milanesa here in Argentina, I'd love to see you making argentinian milanesas soon :D

Guga always coming in with the best side dishes!

Maybe that's the result because Guga clearly put more of the blue squeeze bottle "butter" compared to the rest?

Video suggestion: try making biltong, wagyu biltong works well. I know you guys are always looking for something different to do

@AngryAlfonse

Жыл бұрын

I've never even considered making biltong with wagyu. I bet it'd be incredible

@danielzweigenthal4464

Жыл бұрын

@@AngryAlfonse I've had it once as a gift. Marbling is always good, but the large difference in price doesn't necessarily the flavour up 5 notches like with steaks, since the fat doesn't caramelize but it is worth trying.

@AngryAlfonse

Жыл бұрын

@@danielzweigenthal4464 yeah I wonder how it works for carrying flavor. Fat helps flavor transfer, but a lot of the flavor comes from the vinegar marinade which only really absorbs into the muscle fiber. I wanna buy my first wagyu steak here soon, maybe I'll just take a few slices to add to my next batch of biltong

love this channel lol and I had a dream Guga was snowboarding down a mountain doing tons of backflips off ramps for some reason

Love your channel

These are all super hydrogenated seed oils. Why would anyone ever use them

Kerry gold butter is best butter ive ever used

Bruh. I have learned so many different recipes from Guga and the crazy part is I love every single one of them better than every previous recipe. Thank you so much from Puerto Rico! He can now claim me on his taxes 😂😂😂😂😂

7:30 the classic Stale Kracker ‘Dats money dude’ love it

If butter makes everything better then I don’t see why butter replacements can’t make things better as well. Great video today, Guga. Hopefully Squid Ink Dry Age will be soon. :)

Uh oh, all the "I did my own research by watching a Rogan interview" anti seed oil weirdos are out in full force.

@i_fuze_hostages6

Жыл бұрын

😂 I was saying to myself that I was not gonna read the comments and about 30% are those whackjobs a bit of oil ain’t gonna kill you

@dermitdenfruechten

Жыл бұрын

yeah, where do they all come from, it's shocking

I'm new to your channel and you clearly know your stuff, do you ever do videos about the skills and techniques to BBQ, smoke and all that jazz?

Knorr's cheese with herbs would be an awesome steak seasoning.