Can this SECRET WEAPON be the key of CHEAP Steaks?
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- čas přidán 6. 09. 2024
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Miso is something used all over the world! Usually made into soup and sauces, but today as suggested by my subscribers I try it with some steaks! I have no idea what to expect as I never heard or seen this done before, but that is why we do what we do. Here are the results.
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#Steak #Food #Cooking
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I'm early, respond to me?
hi guga, can you dry age a steak in shrimp paste? I'm going to keep commenting this on every video until you do.
🧐 *DRY AGE WITH CAVIAR!!!* 🐠
Keep it cold ❄ 🌨 ☃ Keep it fresh
6th month asking! GO GUGA GO!
Is it possible for you to make of tier list of every experiment? I want to know which one is worth to give it a try :)
I just want to say thank you for captioning your videos. It really shows how much you care and think about your viewers. We all appreciate the effort you have taken to help us when most CZcamsrs don’t. You guys are amazing!
I have a hearing impaired friend that loves cooking and is so talented a lot of youtubers dont caption videos. This is a little thing that is huge for some
Wow, thank you
So true. I'm hearing impaired, and this works great! :D Muito obrigado, Guga. Parabems
@@GugaFoods Guys, Guga, And Guga Guys
@@flashfive23 niiiiiiggaaaaa plllssszzz
Japanese Eggs + Japanese A5 like an egg nigiri needs to happen
Lets make this happen.
@@GugaFoods yems
@@GugaFoods don't you mean
"Let's du et"
did you mean... fish eggs lmao
@@GugaFoods you're the man, Guga!
It‘s just insane how Guga is always able to come up with new ways to cook steaks!!! 👌
It's all because of you GUYS, I try my best to put your ideas to the test and some of them are just AMAZING!
@@GugaFoods *cough* dryage reindeer-heart *cough*
@@avlinrbdig5715 dry-aged deer -heart-
@@zbady4595 reindeer-heart is very tasty tho
@@avlinrbdig5715 i feel there’s more chance that he’d like a dry-aged steak rather than an organ better
There is a Japanese restaurant where I live that put miso butter to melt on top of steaks, I reckon that'll be a good one to try the next time you got some more miso around
Miso compound butters are goated
Angel almost invariably can determine what the taste of the steak preparation is... he has an amazing palette, maybe a super taster!? He guesses right almost every time!!!
Was thinking the same exact thing
That is due to having an amazing uncle my man!
Would make sense that he doesnt like vegetables and seafood
Hmm...I think this was my idea 😀 However, I'm still waiting to see a whole roast dry aged in miso paste versus a control. I think that would be outstanding.
me too^^
Nah I don't really think it would be much different to this one...
Then again Guga makes everything seem like a feat smfh
You gotta wait 30 days
@@nolios. if he uses the miso marinade and dry ages in that it should have a strong effect
I commented this back in spring of 2020 😭😭 been waiting
You got the tamagoyaki technique down! Now I want to see you make a traditional Japanese school bento (with steak, of course :P). Guga's bento!
Challenge accepted
@@GugaFoods やった！
@@jetlag1488 Good job homie, i'm already drooling lol.
I like to replace the soy sauce with Miso in the egg mixture, it gives the tamagoyaki another depth of flavor, please give it a try!✨
Looking forward to seeing Miso dry-aged steak experiment!
Leo and Guga wrapped the steak/sriracha miso in lettuce... Angel wrapped the egg in steak. This man gets me😆
Please dry age in edible dirt/ clay. It would be so interesting to see what tones and flavours it would give the meat. (Day 30 of asking)
And dry age in cocoa powder (day 2 of asking)
now *That* is an original idea.
I can just imagine Angel's face when he gets told the steak he just ate was aged in mud. 🤣🤣🤣
Steak experiment idea: Try it with different spices. Ones you would normally never use on a steak like cinnamon.
Cinnamon is a flavor enhancer, so it could work pretty well... as long as he doesn't overdo it cause Cinnamon is *Pungent* A.F.
@@The_Keeper Yeah it's in Chinese 5 spice so it's probably ly fine,
@@TheStrahl 5 spice on steak sounds pretty bomb too
You know since you did Miso, I'm kind of interested to see if you could make like a Teriyaki type of Steak.
He’s featured it once on his ig inspired steak video
teriyaki steak already exists
@@shinysniper9537 Yeah I just watched it. Probably slipped past me looking for his other videos lol
"I know you might think I could run out of ideas one day.... but watch this"
Man you are a never ending flow of entertaining ideas 👌👌
You bet! We got to try everything and find out what works and what doesn't!
Guga knows this already but FYI-a bite-sized slice of steak with lettuce and miso is the traditional way to eat Korean BBQ. :) Thank you Guga for bringing so many cultures and friends together on this INCREDIBLE channel while also explaining the science behind food! (Also, thank you to Angel and Leo for all your detailed descriptions-they bring all the flavors to life for all your fans!)
I'm korean
I never heard of using miso for Korean BBQ
You might be confused with a dish called Doenjang-jjigae
They both use soybeans but are made differently
The lettuce part is correct
You can try using ingredients from my country Indonesia, I'm really curious what it tastes like, sambal paste, beef rendang paste, and peanut sauce paste.
Sambal and rendang isnt just from indonesia..
i hope you make a dry age experiment with miso, but since its so salty.. dunno if i would salt it afterwards. Keep up the cool content Guga!
No such thing as a "cheap steak" anymore.
I treat beef like it is platinum !
Pork like gold!
Damn you poor af
@@TruTrae Money doesn't have much to do with it when nothing is on the shelf. Get ready.
@Seacock Nanny I am not being serious.
I have a feeling the miso marinade would be better if you used sesame oil and rice vinegar instead of olive oil and sherry vinegar, but I could be wrong.
No, not sesme oil... too strong. it tends to overpower if used in the amounts you need in a marinade.
A little drop of sesame oil is all you need as a seasoning... or it'll stomp on other flavors.
Have either of you actually tried it?
You don't even need to try to guess the outcome. Have you ever used sesame oil?
@@cursetheroad many times.
Hey guga, I was wondering how a garlic paste dry aged steak would taste like. Give it some thought.
Guga I have an idea for a video. Could you do your top ten best experiment steaks to see which is best.
We love you Guga! You are truly unique in how much detail you go into about how to make your recipes, and at the same time you make things simple and easy to understand. Please dry age some steaks in matcha green tea powder! It would make my day.
You should do a experiment dry-aging a steak in garlic paste!
It looked good though. I hope you try the miso dryage as well
That “cheap steak” looks incredible!
please do a dry age experiment with this miso paste! it will be interesting
Love to see miso on the channel! We got a miso dry age experiment coming up too?
The obvious question, what about Sous vide with miso? I saw another youtuber doing it and apparently it was quite good
Eee!!! Awesome, Brother! Thank you for taking my suggestion and doing this test! 🥳
Guga you NEED to try cinnamon on steaks. It goes amazing with burgers but I’ve never tried on steaks. Makes the crust on burgers amazing
Dry age cinnamon paste on this channel
Really? That’s cool
@@rockbandplayit6018 Yeah man, Cinnamon does something magical for beef.
I used to put a pinch or two (Cinnamon is potent stuff) in my beef stew I made at work.
It would make the bland & crappy beef (no marbling, no fat on top, but a big-ass tendon instead) we got from our Catering company actually taste good.
Someone please make a compilation of all the sides that guga made 😌
You should dry age a steak in garlic and rosemary with a butter binder.
How about dry age with miso? That should be something.
What did the sushi say to its fiance?
You make miso happy.
thats so stupid, I love it
I make a garlic miso butter spread that is absolutely delicious on bread, salmon, beef, vegetables, noodles. It's just good. I toast up some garlic in mirin and then add it and a decent amount of miso into some butter, basically making a compound butter, and slightly whipping it to be spreadable. It's really good. Can easily be altered with ginger, white pepper, add on some green onion. It's pretty great. For bread, put the spread on some bread and then put in an oven to get evenly toasted.
Never heard of a miso marinaded steak before, but since I like both very much maybe it's something I should give a try someday.
Roasted sesame oil would go well in this, as well as subbing the cherry vinegar for black rice vinegar if you wanted a more stir fry flavor profile
You should dry age in cannabais butter. I would be curious how that affects the meat
😐
As Guga is about the crust, here's a hack to put some texture in your tamagoyaki. Use about a teaspoon of mirin. The mirin allows the omelette to form a paper thin browned crust quite rapidly and also knocks a lot of the fluff from the cooking egg allowing for thin layers.
Another option I've seen done is folding strips of nori seaweed into the tamagoyaki so it somewhat resembles a sushi roll.
I wonder what Guga uses to keep his grill so pristine. I usually clean mine with an onion after every use and it works ok, but between the grating is always an issue. I've even tried every grill brush I could find but they never last.
Pressure washing it maybe?
and perhaps also a strongly basic cleaner of some sort, to dissolve the organic residue.
It's probably replaced often either by him or the grill company. It's all about appearances nobody wants to see steaks on a heavily used grill. Or his right forearm is massive from alot of polishing.
@@JS-ol7jn That's gotta be it. He doesn't have any plugs for cleaning supplies either 🤔
Hi Guga, just did an experiment here in sunny southern Spain which I think you might try. I use about 10 gallons of extra virgin olive oil a year thanks to my local friends gifting me their local production. This week end I tried the following . I put 1 litre of extra virgin olive oil in a saucepan together with garlic ginger and all my favorite herbs. I heated it for 5/6 hours and let it cool. Filtered it and then put in my lamb chops to marinate for 24hrs. You would not believe how the meat turned out. You must try this with other meats I am sure you will get fantastic results. No burn herbs, meat is clean but full of your favorite flavour. Keep up you good work I enjoy all of your programmes.
Gerald
Video idea: 5 different cuts of steak, mix them up so they don’t know which is which and see if they can guess them correctly
I’m really enjoying the videos (I enjoy them all) with you three as the taste testers. Perfect mix of personalities, and I feel you give a good balance of opinions and descriptions of what’s on the chopping block. Keep up the good work fellas!
What if you dry age steak with rice? Since rice has much grain, it should make the steak toughter
He did a experiment with Koji.
@9:55 "Steak with a little bit something extra on it 😆" lol!!
Let’s go what a way to start my day
The perfectly in sync "mmmm" on the first steak *chef's kiss*.
Every steak you make looks amazing!
i really dont know what it is about guga foods and sve but theres something about it that makes me wanna watch it every new video
Hi Guga, I love your contents and I love meats.
So I want to see your take about cooking with HALAL meat and HALAL ingredients?
I'm a Muslim and we are forbidden to eat porks and ingredients with alcoholic stuff, and I still confuse what is better substitute for those alcoholic ingredients.
I wish you can read this and I'll be waiting for your next experiment video. Thanks!
at home we usually use miso with pork instead of beef, sometimes chicken... might give it a try in the future...
Steaks:
Cover heavy with coarse salt. Wait 40 minutes to 1 hour.
Let sit outside fridge.
Rinse and pat dry with paper towels.
Add pepper. NO SALT.
Fry, grill or broil with butter.
Salt makes even the toughest cut of beef tender.
Mr.guga you changed my life your videos are amazing 👍
I am convinced this man could marinade a hunk of boot leather, cook it, and it would turn out delicious.
Thank you for all the great videos. I've learned a lot.
it's a must that all 3 of you guys are tasting. I cannot believe the stuff you come up with Guga!
ny strip is probably one of the best tasting "cheap" steaks
Guga!! Can I fly you out to TX to cook for me and my family on my bday? Bc you’re videos always make me so hungry!!
The straight up miso turned out better than the marinated one because there was ginger paste in the marinade and that, especially with the processed paste doesn't go with steak, that too grilled on charcoal as opposed to one in a cast iron skillet.
It's been really fun to watch the "blossoming" of Angel along the years, and now getting to see Leo's "journey" too! Their comments are now so interesting, they look so comfortable on screen. Great vibes!
soy sauce in your eggs is so underrated in the US I highly recommend. so much you can do with eggs but most people just stick with salt and pepper. I like dice onion and a small bit of garlic paste with cayenne pepper
For scrambled, I like scrambling in a bit of mayonaise. Also, a bit of relish on eggs no matter how they are cooked is incredible.
I did some flanken ribs in miso with lemon lime and orange juice, with onions celantro and ginger. That was c pretty bomb right there
It's been more than 10years since I left Japan but, some miso and tamagoyaki bring back memories
Could you imagine having Angel's job? Angel has got it goooood!
Guga, Can you do PLS videos styled like "Epicurious" ["4 level cooking" or ""Pro Chef vs. Home Cook" ]?
A gesture/Homage type of video or maybe collaborations with some of the "Epicurious" chefs like Frank Proto?
You know the Steaks are good when Guga called Leo "Angel"
You should dry age beef in birria marinade. Either you can make the marinade, cook it down, dehydrate and make a powder and put it on or maybe try to wet age it in the marinade or even make a birria paste and dry age it in
Idk what you use for charcoal but I recommend cowboy hardwood charcoal adds such great flavor and best for cooking you should give it a try in a video. See what charcoal is best for steak
Guga: "No cursing. This is a family friendly channel."
Also Guga: "I F@(/
Guga you should try dry aging in ground coffee. (or coffee in general)
He did already
@@jorgeponce852 he did a coffee rub not a coffee dry age.
Guga, I've got one for you and the guys to try. Steak, seasoned well and add red wine vinegar. Then refrigerate it overnight in a Catalina salad dressing marinade. I used to make this when I was stationed in Hawaii for my now adult kids and now every time they come to visit they want me to make it for them again! You guys will love it!!
Guga, I was just wondering if maybe you guys could all do a video, kind of like an interview, and make something like a tier list for the experiments you've done! Ranking which experiments have been more successful and which ones haven't? Love your content and keep up the great work!
"I like that"
Guga: I FU***** love that
Guga, love the channel. We need to see you dry age Tofu. I can't find even one dry aged tofu on CZcams or the web. We need the science.
i love Miso and my favourite application is making my own Miso Mayo. It tastes so good and goes with so many things
This popped up in my head: Maple Steak, like Maple Bacon but it’s a steak instead
Miso Butterfish or Miso any white type of fish is amazing! Try that out sometime. Youll love it! I swear by it.
Guga: No cursing, this is a family channel!
Also Guga: #$%^&*!!
My favorite 3 taste tester experts! Colorful description of taste.
Word, I suggested this a while back and I'm happy to see it happening!
Guga never runs out of ideas
Guga has come far. Becoming a true food connoisseur means breaking the boundaries of food and not holding them to a pre conceived flavor of what works.
There are some recipes that use cashews instead of soy for miso and it speeds up the fermented time tremendously. Supposedly 1-2 weeks total time for cashew miso.
What I'm suggesting is making that cashew miso and seeing if it has the same effect
Angel got it spot on, when I make miso ramen I use the same ingredients
Guga! one of my favorite meats to make is Country Style pork ribs. I usually marinade it four hours to overnight with a little soy sauce, salt, pepper, garlic powder and some lemon pepper. What is an interesting way that you would prepare it?
A korean restaurant in vegas has pork belly with miso paste and it's actually life changing how good it is.
8:35.... That's some funky editing. Lol.
Love your videos! For New Years made a prime rib with butter of the gods, Was awesome.
Cool - we make our own miso, have several varieties ranging from soy/rice based to wheat, barley, etc. love miso!
Love seeing Angel and Leo taste testing with you Guga!
Guga PLEASE dry age with miso paste! I’ve been requesting this forever and you came so close with this video
Amazing video as always. I have a fun experiment for you to try if you haven't already, try to fry one steak in a frying pan, 2nd one sous vide and the 3rd one grilled
You did miso! Thank you so much, I've been dying to see what would happen.
Have you seen @chefPK video of using tapioca maltodextrin and a fat of choice to make a powdered seasoning? Maybe a possible video for experimenting with different steak flavors?
I can see where I went wrong with using miso paste on steak or chicken wings coz i did something similar to this but the result didn't turn out well. Seeing this video, helped me for sure. Gonna retry again. 😆 thank you, Guga! 😊
Big fan of you guys Guga!! And everyone in the team! Keep it up
Hey Guba, Remember your Peanut butter 🥜 🧈 meat 🍖 episode! I do because it was pretty memorable when you explained how tender the meat was and the sweetness you from the Molasses (I believe)! So, I am making a Wishlist for you to do, All in One Episode of Guba Foods!
1.) "Dry-Aged a Whole Chicken in a Boysenberry Curry Base and 👀 what happens!"
2.) Takes a dry-aged ribs & covered them in boysenberry wine 🍷😋!
3.) I can choose in this option, but I want you to take the "Best Meat you can find and dry-aged in PB&J, but just no ordinary jam, boysenberry jam, because it my Favorite!"
Maybe next time try different types of miso paste see if its changes anything or just the same
We have a dish up here in Vancouver that may interest you... homefries with miso gravy
Leo out here taking over the vids! Make Angel & Guga Great Again 😂
Always love your videos Guga! As a Canadian, I'd love to see a maple butter dry aged steak... Just saying!