They said BUTTER Sucks, so we tried everything else on Steaks!
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- čas přidán 2. 05. 2023
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Butter and steak is always said to be the perfect marriage, but it looks like I was able to find some thing better and cheaper to use. Replacing butter on steaks sounds amazing!
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#food #challenge #recipe - Zábava
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Next video the king of compound butters!
13 minutes ago?
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.
Can't believe all that crap in the Olivio butter. Wonder what percentage of the engine oils are actually Olive oil.
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
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
they probably gonna figure out easily
They've done that already. Angel kept saying there's no difference.
@@aznwill12 Which video is it? I wanna watch it
@@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!
Here before this blows up
Guga give this man what he and I, and probably many other people, want.
Ill give u a thumbs up to be nice.
Yes, please!!!
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 👌
Lol
😂
can't wait to spread it on my vegan brisket
🤣🤣🤣🤣🤣🤣🤣🤣😍🤪
LMAOO
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.
still waiting until Leo one day says "it's very good" and then we move on to the next steak
start counting the days cuz that wish will outlast all of our lives man :sadge:
I like Leo's descriptions
Nah I’m waiting for him to just grunt and quietly keep eating while Guga and Angel talk lol like Angel does
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.
Agree
Guga: this side dish is super easy to make.
Also Guga: 15 steps later you've made deviled eggs.
that's not 15 steps, you're counting literally nothing as steps bruh
r/whooosh
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.
@@hegeliansours1312 you seem like a fun person to party with.
been annoying me too. up there with jamie oliver's "10 minute" dishes that don't count any prep or cleanup.
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 😂😂😂
Those are the most well-marbled choice steaks that I’ve ever seen
I thought the same thing. Seriously.
I love that gugas sponsored by a hair loss product and a health shake
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.
I like this idea
I think he did already.
This sounds really good. I bet we cant get this in Canada😢
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!
@@nervousbabbs2769 I add it to my chicken when I make chicken fajitas. It’s so good.
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 =))
I absolutely love that stuff! It really adds a boost to kimchi paste, ramen, stir fry, ect.
Up! Been waiting for this to happen. Fermented Shrimp Paste is an Umami bomb, Guga!
I feel like that would be great or an absolute disaster no inbetween
@@i_fuze_hostages6 I lean towards disaster
Trassie, good idea
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.
That's what I noticed too!
I love the order everyone tried stuff. It made the tasting more fun to watch
“To make this side dish it is ridiculously easy and here’s how.” Guga. That is not easy
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 liked the mixed up orders of the steaks
You should keep that and confuse the testers and get a more unexpected reaction from them
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?
I wouldn't touch any of those 4 options. Give me real butter! 🤣
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.
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!
That sounds delicious, I've always wanted to try different cuisines from different countries, including Spain.
@@IdkNosekuantos Cadiz here!!!
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.
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.
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....)
@@corwinweber693 That makes sense, cheers.
This is most difficult side dish, that Guga said "Ridiculously easy"😄
Do one comparing regular butter to cultured butter
Right, cultured is tangier, more flavor, like buttermilk. BEST 👌
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.
the way the last ones butter was still pooled and didnt instantly melt might be why the butter permeated more
Guga keeps leaving my mouth watering 😅, I love this channel sm😊
THANK YOU GUGA! After all this time, REAL BLIND TASTE TESTS!
Damn!! Guga's side dishes are always ridiculously easy. Which is 100% true
*2,000,000%
But would you 10 out of 10 definitely recommend them
@@liesallliesYes but just once in a while, they are very fatty
Your personality brings us joy, your recipes brings us taste! Thanks Guga 🇱🇹
I love the random order of experiments and control! It gets rid of bias.
Its always nice when Gugs uploads
Lol, it's hilarious watching Guga completely dumbfounded! 100% caught off guard by their reactions! 😂 now I gotta try this!
Thanks for finally mix up the control steak. Love the videos :D
Love the videos Guga You gotta heve all the crew on the vid ❤❤
You need to do a side dish recipe book. Please ! 🙏🏾
Guga: We don’t like fancy foods.
Also Guga: Today we’re eating Japanese A5 wagyu.
probably what he meant is too much stuff in one dish... something like Salt Bae crap
i love watching guga eats while i eat xD
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, 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!
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
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!"
when he pushed the side dish out at 3:07 I saw delicious art lol
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.
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.
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.
Silêncio, o Guga está descobrindo margarina 😂😂🤣🤣
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.
love this channel lol and I had a dream Guga was snowboarding down a mountain doing tons of backflips off ramps for some reason
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
You should try chili powder along with your regular seasonings. I'm curious how it would taste with a chili powder compound butter, too.
What a great guy you are Guga! I bet you are an amazing friend
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 😂😂😂😂😂
Guga can you pls try to dry age steak with seasoned salt im very intrested to see how this experiment turns out
I recently tried Land-O-Lakes butter with olive oil and sea salt. It worked exceptionally well 🧐
I like the switch up on the control.
7:30 the classic Stale Kracker ‘Dats money dude’ love it
Guga’s like a mad scientist mixing concoctions together to make explosive liquids but he’s doing it with steaks to improve their flavor.
I don't know why. But i now want Guga to do something with steak and hollandaise.
On steak, burgers and pork chops,
I love the garlic herb butter from Land o Lakes...delicious!!!
Never stop posting content Guga!!!!!
Guga sure is innovative. Steaks can be cooked in many different ways.
This feels like an endorsment. Hard to believe you can beat butter.
"if a see the foam I'm in my zone" you ain't fooling me Guga 😂 I see your side hustle.
Love the editing and video!
That side dish looks like a restaurant level starter. 👏
Everything he makes is above restaurant level!
Theres a reason Parkay is king in BBQ comps👌
Guga commentary is the best 😂😂😂
Those “choice” steaks had more marbling than most of your prime steaks.
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
"Does poison taste better than real butter? Let's find out!"
I wouldn't touch those seed oils with a ten foot pole !
@@mkroach59nope rather have real butter.
Every time I see him start a sear with Grapeseed oil, it chips away a tiny piece of my soul.
Exactly, all those seed oils is a massive red flag.
If it takes 10 ingredients (and some of those ingredients have been hydrogenated and bleached) to replicate butter, mayyyyybe don't eat it.
That sqeezabke butter on corn is unmatched !!🔥
@10.34 Guga has the look of pure terror on his face while they decide the fake squeezable butter is better than real butter.
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 try dry aging pizza next? Maybe with butter! P.s im Italian so it would mean alot! Thanks!
Now, all of the champions of bbq ribs using the blue bottle during wrapping phase makes sense!
I love your videos, you should try dry aging a steak in garlic and rosemary with a butter binder.
These butter replacements are not good for you at all
Can you dry age a steak in McDonald's sweet 'n sour sauce
I really wanna see how it is going to taste
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).
Wow.
I did NOT expect those results!
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 :)
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.
@@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.
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'.
Guga always coming in with the best side dishes!
I loved the reference to stalekracker. That was money dude!
That was not the outcome I expected. Time to go buy some!
save your health just buy the real deal
@@ArshdeepSingh-oc1oo how is real butter healthier? The squeezy soy oil butter is acutally way lower in saturated fats and cholesterol
@@dingus42people spreading myths lol
@@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.
@@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
No Seed oils, or imitation butter for me, thank you! I'll stick to my compound butters made with Plugra !
Yeah, I wish Guga would get the memo about seed oils.
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 love love Best Foods/Hellmans mayo on a steak!
Maybe that's the result because Guga clearly put more of the blue squeeze bottle "butter" compared to the rest?
These are all super hydrogenated seed oils. Why would anyone ever use them
I use the UK alternative of the olive oil butter all the time. Glad to see it get some love.
Great cookbook Guga!
l just downloaded it from Libgen and it's pretty good.
Video suggestion: try making biltong, wagyu biltong works well. I know you guys are always looking for something different to do
I've never even considered making biltong with wagyu. I bet it'd be incredible
@@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.
@@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
Cancer-based replacements for healthy animal fat: a comprehensive guide.
Everything causes cancer
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😁😁😁
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
All those products are just margarine, Guga. Watching those beautiful steaks get coated in those cheap, toxic, plastic carcinogens hurt my soul (and your taste tester’s hearts) 😭 Real butter is always better than margarines.
Not for the environement and not for the animals
@@dermitdenfruechten there is nothing worse for the environment in agriculture than soy and rapeseed monocropping that they use to make these modified products. The amount of chemicals used to farm those hideous crops is awful, and that doesn’t even calculate the cost to the healthcare system 😑
@@TheMillennialGardener What you sad is half true, because the soy production in the rain forests is really bad, but 90% of that soy ends as feed for the animals that produce your dairy, eggs and meat. It is really just a fraction of the soy production that is directly consumed by us humans, which on it's one wouldn't be a problem at all. And in generell, 80% of all plants that we farm on the planet is meant for animal feed, animal products only make up 25% of our diet. I think you can see how inefficient this is.
Do you need any other arguments?
A plant based diet would be better for everyone not only for the animals.
If you want, you can also inform yourself by your one.
@@dermitdenfruechten are you familiar with how soy and rapeseed are farmed, how much pesticide, herbicide and fertilizer it requires to produce them, how bad it is for soil culture and how bad it is for health reasons? Visit 100 backyard gardens at random and see much much soy and rapeseed people grow. Visit 100 commercial farms and see how much soy and rapeseed they grow. Ask yourself why what makes up the foundation of the food supply makes up none of what people choose to grow on their own. It is a funny equation. That doesn’t even begin to bring into question the effects of liquid vegetable oils on the cardiovascular system.
@@TheMillennialGardener Okay fair but in regard of what I told you earlier it makes it ten times worse, when you eat meat.
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. :)
Guga my family says thanks for teaching me to perfect steak. ❤
Soil bean. 😊😂
Thanks for the video. ❤