I DRY-AGED steaks in ANCHOVY and this happened!
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- čas přidán 25. 07. 2023
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Today's experiment might be one of the most requested one ever. That is to dry age steaks in Anchovy which is also known as the MSG of Italy. How will it turn out? Let's find out.
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#food #experiment #challenge - Zábava
Since Guga essentially made anchovy paste and used it to dry age some steaks, I curious to see what shrimp paste would do.
I was literally gonna comment this! Shrimp paste is far funkier than anchovy paste, so I wonder how it would affect the taste of the steak.
I think he's done shrimp paste (XO sauce i believe) with steak in an Uncle Roger video but he didn't dry age with it.
He may need to get a separate refrigerator for that 🤭 love shrimp paste
Does anyone know why the anchovies one was redder before cooking
@jamesmorrow5527 The paste kept the meat from oxidizing and turning gray, which you saw on the regular dry aged steak.
Hi Guga, I have 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!
And by “recently learned” I mean I’ve been commenting this for like 2 years now
no
Try tagging him?
I tried I+G(Make it meaty) with Mac and Cheese, it added a detracting onion like flavor. Added MSG or the control was best. So it really depends on the flavor profile and what you are making. I need to try it with chicken or beef.
@BakersTuts are you still doing thes I thought you would have given up
Wow, I'm Italian and I've worked in the food industry as well in a restaurant and I was not aware that anchovy was not really used abroad. In Italy anchovy is used a lot in salads as well as on pizza as it can add that salty and smoked taste that too many times is missing!
I also did not know how to translate acciughe (anchovy in Italian) before today so wow, thanks Guga!
Anchovy is used all around the world, for example it's instrumental in british worcester sauce.
It's just rather acquired taste and many people dislike the strong saltiness.
Myself, i love it and if i wanna be particularly crazy, i replace the ham on Hawaii pizza with anchovies - sounds absolutely depraved (especially for haters of pinapple on pizza), but the sweet and salty goes surprisingly well together.
@@Sseltraeh89As long as it's edible and you like it there should be no problem, altho i'll admit that i'm not crazy of the idea of putting pinapple and anchovies on a pizza
@@west3783 That's the best part.
Anchovies: controversial.
Pineapple: Hella controversial.
Both: Probably the most despised concept of a pizza in this timeline, but absolutely heavenly.
@@Sseltraeh89 I don't think anchovies are that controversial, especially when placed on a Marinara Pizza.
You all dumb and stupid. Here in Malaysia.... we literally deep fry and eat them as snacks..... don’t believe???.... well go check out “Ikan Bilis Goreng”......
You need to dry age a rib roast using lemon and orange zest. Did this once and it turned out amazing
How did you do it? Did you mix the zest in butter so it would bind to the steak?
@@TheRealNormanBateshe probably used lemon juice and mixed it with orange zest
Did you mix it with salt, or just used the zest?
@@harmvzon no salt just the zest of 5 oranges and 5 lemons. It’s crazy how good the citrus flavor comes threw with the dry age flavor
@@TheRealNormanBates the zest has enough moisture to just stick to it, I used the umai bag for 45 days
Would really love to see a durian dry age experiment - though your freezer might be out of order afterwards
Haven't watched, but I use Worcestershire sauce on my steaks a lot. So I'd imagine anchovies wouldn't add too wild a flavor, since it's one of the main ingredients in that sauce. Still, looking forward to seeing.
Yeah, my theory was right. You got the fermented fish effect, that really helps bring out the flavor of the meat. Very cool.
If you like Wooster sauce try Red Boat fish sauce. It's basically anchovy proteins dissolved in salt. Use it sparingly. A little goes a long way.
@@valvenator I use their fish sauce, worchestershire, anchovy paste etc. depending on the dish. they make a great product, really steps up the savoriness without adding a perceptible fish smell.
I really want to see a competition on the experiments you've done. Put these "International MSG" flavours against each other. See which one reigns supreme!
I've been recently getting into the world of food on CZcams and I gotta tell you Guga, your channel is top tier. Everything you do is amusing to watch. I just opened the description of the video and was blown away by the amount of effort you put into showing us your entire set up even to the camera set up. That's some top tier quality right there. Hats off to you.
This is why this channel deserves even more subs. Keep going :)
I have to say, I was against anchovies for years....until I tried a puttanesca with them in it. I have been using it in my spaghetti ever since. It truly adds a whole dimension of flavor!
It appears in a lot of restaurant sauces. Years ago when I worked at a mid-high end Italian restaurant we would always put anchovy in the pizza sauce and we were told not to tell anybody unless they asked for the allergy information. We did let people know in the menu that there was animal products in all the pizzas, though.
@@Toastybees I'm thankful we have no food allergies, because now I know what I have been missing in my sauces!
Would really love to watch a steak experiment with Gordon. Something like using A5 wagyu or Dry aged steak as a meat for the beef Wellington would be crazy!!
Who, Flash Gordan? He's not a real person.
@@AmuckPVPWtf do you mean? Yes he is.
Ikr it would be cool to watch.
Are you secretly him and trying to stay relevant?
gordon hates fun, it'll never happen
thanks Guga and crew i appreciate your channel ive learned alot from your channel & i highly recoommed this channel to the foodies and chefs. i cant wait to try anchovie dry aged steak.
I did not expect this to turn out very good!
Eventually I'm going to try a dry aged steak.
Also Guga, your book is fire! I've got a picnic pork shoulder drying in the fridge for tomorrow's cook and I can't wait to see how it turns out.
Hey Guga, I bought your book and read it cover to cover and it's so helpful I can't wait to try every recipe!
Glad you got around to this and it went so well! It was a suggestion I made on your Facebook post a long time ago. Anchovy is instant flavor upgrade, fortunately my wife likes it too 😁
I love making pasta with anchovy paste and butter. You barely melt the butter, swirl a little anchovy paste in until it dissolves, add a little pasta water, toss the pasta in it, and garnish with a little Parmesan. Simple, easy, and delicious. 😋
You should try mixing your top 10 dry-aged experiments based on flavor profiles and dry age them for a delightful culinary experience!
vibes were great in this video. was not expecting anchovies to be such a hit!
The quality of guga's video is fire 1000% awesome...
I always love these umami experiments. It would be amazing to see what would happen if you made a paste out of shiitaki and porcini mushrooms and dry-aged with it!
Wow I did not think Anchovy would lead to anything good!
That's why your experiments are the best!
Anchovies are awesome on pizza but not cooked on the pizza.
To me cooked anchovies tastes fishy, granted they taste fishy uncooked but tastes better
Big fan from Italy here, love your videos guga!!
Here in Sweden, we have a dish called Slottstek, which means Castlesteak. It is a dish where you use anchovies. I do not remember the recipe but I have tried it ad it is surprisingly delicious. Even though I cannot stand the taste of fish. This experiment makes me both curious and afraid.
It gets incredibly confusing, because Anchovies are not called Anchovies in Sweden, they're called Sardeller, while Anchovies is the name of a product made from Skarpsill(Sprat). Confusing as all hell. In fact, so confusing that you got it wrong, Slottstek uses Swedish Anchovies which is the Skarpsill(Sprat) product :D
The anchovies are preserved in olive oil, which also adds to the flavour. Great work, Guga.
This man never fails to satisfy :)
That's what she said.
@@TheFoodnipple
Good to see you getting after that health! Need the steak king around a long time!
Guga and family, we have been fans since the start, bought the cookbook, and even the temp probes you recommend. Our meat game went up 1,000% baby! 10 out of 10 would highly recommend GUGA!
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
Fresh garlic and garlic paste will burn and leave a bitter aftertaste. Garlic butter will probably be better than garlic power tho
Haven't Scene Mammao for so long I hope he isn't getting dry Aged 😅
Hey, Guga! I have been watching you for years and I've gotta say that you are the best steak cooker out there. probably itew!
Hey its been a while since we've seen a dry age video man , I love it , guga you're a legend ❤🥩😋
It would be very interesting if you made a dry aged steak with a premium liver pate or similar. @Guga Foods
Guga is like the Oda of cooking. You never know what he had planned but you know whenever you see his video come out you know it’s gonna be straight heat
are you talking about the one piece guy
Zats crazy
Oda when he puts Buggy on the grill
frr lol
Finally did it Guga!!! I waited forever for you to try my idea!
I'm liking your post because you did great and you didn't add timestamps
Hello there Guga, I highly recommended you give it a try dry aging steak with Malaysian sambal. Would be gladly appreciate if you take the idea from me
Selamat pagi!
When i get into dry aging i will definitely give this a try with my own edits, thx Guga for the idea!
10/10 would highly recommend, believe it when guga says it. 😊
I’m glad to see the dry age experiments come back
You should try dry aging with Kool-Aide drink mix powder. You've shown sugar can do weird things so steak so maybe sugar free would be the way to go?
Also curious what Jell-O would do, either gelatin or pudding mix.
You should dry age steaks in Dan-o’s seasoning and invite the Dan-o’s guy!
Dan-O?
@@charlesriston8972I assume you patrol CZcams comments because you don’t have many friends to hangout with
The problem is the salt it’ll cure it
Dried anchovies is often being used in Malaysia as either deep fried for nasi lemak or being boiled as soup , being use in Pan Mee. Maybe I can try to use the soup as a chicken brine and see if it can improve as roast chicken
We need a video with "The Best of Guga Food Experiments" like a top 10 of the best results from all your crazy experiments :D Would be awesome. Love it!
Very cool Guga. I’m sure you’ve thought about combining dryage experiments. What about dry aging with a combination of anchovies and Gochujang? I bet it would be next level
also a good thing is anchovies are cheap and accessible ( contrary to some other dry age ingredient you used ) so to get such an improvement for a little price increase is really good
I'am from Germany and i love your way to cook 🤩
I ordert your book and i enjoyed it😍
I'd love to see Guga's twist on using on steaks one kinda lesser known Polish speciality - smoked plums. Neat part is that you don't have to search for European plums. Californian ones will work just fine and give spectacular results. You just have to get the most ripe ones you can find, remove the seeds and put them into smoker for a low and slow smoky business until they are all sticky and wrinkled. Oh boy, what a treat it is. Make a BBQ sauce with it, a marmalade to spread on rustic bread, stuff a duck, dry age a steak or eat a pound of it straight from the smoker. Let me tell you - this tastes like heaven and is very, very addicting 😊
great idea! great experiment! Great results! Try aging with black olive paste !
Yeah boy
Two of my favorite meats dry aged together. I bet this would taste great 😊
Hey Guga, thanks for your great videos.
After watching your videos, I have three requests for future videos:
- 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.
- Please try some other cattle breeds than wagyu and American beef.
And yes I'll repeat those requests often. ;D
I want to see Guga dry age with Matcha powder.
I can't physically eat beef, but I still love watching.
Hi Guga, please dry age in edible dirt/clay. It would be so interesting to see what tones and flavours it would give the meat! This is the 142nd time asking btw.
Guga just do the BakersTuts suggestion already hes been asking for as long as i can remember he deserves this
Looks amazing.
I LOVE Anchovy, and I already knew this would be killer. I'm in heaven!
I've been asking about this one for a while
I would definitely love to try that! I love anchovies😊
They finally put labels on whats the meat being cut and I appreciate that.
love Guga some of his mannerisms reminds me of my pops😂
Wow, that looks OMG Good! I will try this! 🥩🥩🥩🐟🐟🐟
Gives a whole new meaning to surf and turf
Hey guga I recently saw your video with Brian Tsao on the worst steaks. I actually think Jacks salting method really works having done it multiple times with great results. I think a salting experiment video would be great!! The key to that method is doing the amount of salt he used plus the 1 hour per inch marinade time. Removing all the remaining salt before cooking.
Hi, Mr. Guga, this video is very useful
It's an honor for me to be answered directly by Mr. Guga. I'm very grateful, I hope my small channel can be like the big channel, Mr. Guga.
Never been so early for Guga’s video.
Guga I finally got a sous vide machine and it has been the greatest thing ever. I cooked a steak for the first time ever (ribeye) and it was amazing
Hi @GugaFoods, this episode made me come up with the idea of using Chinese Fermented bean curd (豆腐乳)...similar to anchovy, it is a protein (tofu) preserved in brine and has the salty, umami taste and pungent smell of anchovies. The texture is soft and spreadable...no need for the food processor!
It seems like a giant stinky failure.Guga do it!
4:12 Home Depot music, right on cue.
The steaks look amazing
Hey Guga, I recently got a Chef IQ smart thermometer myself and pan fried and butter basted steaks for the first time with it and, I gotta say, that was the best steak I ever had. I just got some fairly cheap choice ribeyes from walmart, seasoned with SPG, and cooked them in wagyu fat, then added butter thyme and garlic and basted them. So I just wanted to thank you for your recommendations and tips.
Gaw damn, son! For what it is worth, I bestow the title of "Student of the Game" on you. The description of how you cooked might as well be a line from one of Guga's scripts. 🤘
@@lbdjthethird1240 Well thanks, I appreciate that.
Anchovy is an amazing ingredient. Heck! I even eat them like a snack. Would never had thought of this application though.
OK this one sounds really good
Use the tallow and anchovy oil to stir fry veggies. It is so good. This is similar in use to shrimp paste in Asia.
Hey guga have you tried Urfa Biber? It's a salted and dried Turkish chilli and its amazing. With the salt in it it should be good in one of your experiments
I would love to see Barbecue sauce dry aging, I mean Steaks and BBQ sauce duo is iconic so I would be very intreated in how would it affect the stake after that dry aging
I would love to see you use this for a $1 steak experiment 😊
Hey Guga. My soul mate and I love your videos alot! We are getting married in Oct and would love to meet you to try one of your famous Guga steaks!! I know, I know.. this is a long shot. We follow your recipes and use them often. It would be the highest honor! He doesn't know I messaged you. Keep up the amazing vids my guy. ❤
It's cool seeing dry-aging returning to the channel but I'd be lying if I said that I wasn't disappointed to see that there was no side-dish because honestly after seeing steak every which way it's really the side-dishes that do it for me the most as they are the thing that I am most likely to try and re-create.
Dry aged videos are my favorite
You should do a video on operating the dry ager and maintenance
Guga have you ever tried an experiment where you dry age a steak after cooking it or par-cooking it via sous vide? Would be really interesting to see the results of both.
I suppose the question is if you can dry age after cooking...would still be interesting
Great video, never would have guessed. I just filmed a video making applesauce with canned cod liver and that opening scene of you opening the anchovies have me chills 😂
Yay a good old guga vid. The title had me clicking right away.
I often use anchovie paste and garlic for a wet steak rub.
9:33 i was so ready to try, but you're totally right.... I don't want to be single again 😂
Hey Guga! Since the fall season is coming, could you please do a dry-aged experiment with PUMPKIN! 🎃
Am I the only person who thinks that in the introductions Guga sounds like a soft spoken Peter Griffin ? Love this channel even though it always makes me hungry 👍🇺🇸🇬🇧
Surprising result!
Cheers lads, all the way from sunny scotland! Coconut milk dried aged steak sound lovely(ish) lol all the best. A
Edit of this video is much better then others
Idk what you guys changed with the camera but it looks amazing !!
Guga my man, love ya videos
Dry age a steak in Lao Gan ma
thanks
Guga, I think I need to see a bracket of your best challenges as you go back and retry what you have done so far to determine the true king of weird
Guga, you need to open a restaurant with all your 10/10 experiments on the menu
I will not give up, I'm still waiting for the dry age experiment with cashew nut paste maybe pistachios. I believe it will eventually make it to the channel 😄
Guga single handedly propelled the culinary arts hundreds of years into the future
With as many dry age experiments as we've gotten from Guga, I wonder when he'll try dry curing.
Guga and team, have you ever dry aged anything in a complete vacuum?
Huge fan of the show and I'm a vegetarian! Get my meat fix right here.
Love the science behind it all. Much love from the UK
Guga your going to far brotha..
"Things are about to get messy"
*delicately lays down parchment*
Another great video Guga. I can’t wait to try some Wagyu steak again it was you that showed me Wagyu then I tried it when I lived in Alaska now I’m living in Reno and it is actually harder to find good Wagyu here then it was in Alaska lol smh. I also wanting to try some dry aged steak because of your videos lol
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