I Dry-Aged STEAKS in COFFEE for 24hrs | Guga Foods!
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- čas přidán 31. 05. 2022
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Coffee is the most popular in the world. Now steaks are amazing, so today after many request. We combined both to see what will happen.
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#DryAge #Steaks #Experiment - Zábava
Thanks to Keeps for sponsoring - Head to keeps.com/gugafoods to get 50% off your first order of hair loss treatment.
Guga, I would love to see a dry age experiment with guacamole. I hate the stuff but my wife loves it.
Can you do a dry age with bacon fat video?
Guga . Try dry age on meat extract 🥩 it's a clasic product we have in Uruguay 🇺🇾 to season soups and meals.
Would love if y'all try dry aging in an Islay whiskey.
Smokey flavours
Dry age something in bone marrow???
Just a friendly reminder to dry age a steak for 30-35 days in miso paste 😊 I’m not gonna let this go til it happens, because it has to be good!
I think he already did that
Bro he already did that
Edit: he did not do that for that long
@@donuts_are_good He applied the paste and left it in the fridge for two hours. The Millennial Gardener suggested a 30-35 day dry age. I think we'd all enjoy seeing that experiment.
@@justinabaya6622 Applied Miso paste for two hours, but never dry aged
@@P._Version oh ok makes sense
Dry age a steak in cinnamon, I’m curious if the hydrophobic qualities will allow water to escape (cayenne pepper is also hydrophobic)
THIS ONE !!!
This is a great idea
no it would cause a black hole
@
Guga Foods please
I love how Angel is honest about not enjoying the experiment steaks 🤣🤣🤣🤣
I was in Colombia years ago and I had a thinly cut steak with some kind of coffee sauce on it... It changed my life. I hated coffee before that, and from then on, I'm a black cold coffee drinker. I never did figure out what that recipe was, but it was excellent. It was the only meal I had there twice.
When I was a butcher we made a coffee and black pepper marinade for PORK, never did try it on steaks. Google has recipes you can try. "coffee and black pepper marinade"
once you go black, you never go back
Sounds like I need to take a trip lol
You Sure that it was coffee and not "colombian sugar"?.
@@MRbasthor LOL! No... but that's pretty good though! The joke I mean...
Now I'm just too curious to see a cocoa powder aged steak. Chocolate in meat dishes is a thing.
usually with gamier meat like deer and stuff but yeah not mad at the idea at least
Cocoa powder and melted chocolate please!!
I would love to see this🔥
Coffee and coco powder are usually used together in rubs
Why would it not be a thing? Chocolate tastes good, meat also tastes good, would be stupid to not try to combine it together
Please do a guacamole dry aged steak !!
Yes
Most of the ideas i see are just... meh... This idea though... This one is a really good idea. I wonder though if guacamole or plain salted smashed avocado would be better for dry aging
@@cleokatra I tought the same.
The guacamole has a very fast oxidation.
Every had an overly oxidized fruit? Yeah it's not good at all. Imagine that on a steak. Not that great . lol
Love this Guga! My son (age 5) and I watch every video. He asked me to ask you about you trying an experiment to dry age a steak with steak? Like fresh grind a steak and use it to dry age another steak. 🤯 keep up the amazing work!
Singapore has something called "Coffee Pork Ribs".
It has a sweet profile, rather than the savory u were aiming for in this video.
Maybe you can try that on the steak next time
Hey Guga! Ever try dry aging something in anchovy paste? It’s high in msg so maybe it would be good? I always enjoy your videos, thanks.
good idea
Fuiyoooo
it's delicious but it makes your excrement particularly stinky
@@zzskyninjazz1821 IF LIFE SOCKS SPINKLE SOM MSG (in uncle roger voice)
Fish sauce, oysters or crab gejang would be good, too.
I wonder how there has not yet been a Guga’s Rub dry age.
This could be a thing..
Nay,
this SHOULD be a thing!
TOTALLY AGREEEEEE
He shows the recipe already, he can't make it a mass produced good but a limited stock good sold as youtuber merch rather than a large scale food product. Competitors will eat it up. He has to make a new recipe and not tell us, but we know guga will never do that😅
Isn't it just salt pepper garlic powder
@@zzzzzz69 no, that's a different thing
@@zzzzzz69 look up gugas rub
Mesmerizing...
Honestly these are quality videos from an edit/flow perspective. I personally love your breakdowns of the whole process from start to finish. Its a brilliant format.
May you go far, Guga!
This channel is so wholesome and cheerful!
Guga mate, try boiling your potatoes first and then shaking them up before putting them in the oven. Trust me it makes them fluffier and crispier.
He did that not to long ago
Yeah, it’s way better!
I just LOOOOVE evertything that you do. The quality is exceptional and the recipes are super DELICIOUS!!! I hope I will be as good as you one day!
I love the chemistry of the food as well as you guys doing the review.
Great as always!
Coffee has a lot of aromatic flavors which are tasted "Retronasaly" by the soft palate of the mouth. Retronasal tasting is actually a combination of tasting and smelling at the same time as your nose is connected to your mouth through receptors in the soft palate. That's why you guys could feel the taste in your noses.
Try using BREWED COFFEE instead of coffee grounds. Grounds are strong and can be bitter. Love the format, way you show the details, and the tasting setup is superb. New fan here!
Try pink salt normal salt and lemon salt for dry aging to see which ones are better
Great video man! I actually like the coffee/beef combo. I have made a couple coffee briskets where I wet brined in cold black coffee, then used an espresso chili rub.... they came out delicious!
Coffee + cinnamon + chilis + cumin makes a nice dry rub, kinda adjacent to a mole. It is pretty strong though and covers the base beef flavor.
The thing I really like using to dry-brine steak is sriracha salt. I can get the Badia brand of this seasoning at my local Dollar Tree. I find that it's not so good as a table seasoning because it's all heat and no flavor. But as a dry brine, that heat dissipates, and you get these nice subtle chili and garlic flavors permeating the meat along with the salt.
I NEVER THOUGHT YOUD ACTUALLY DO IT 😭😭 I LOVE YOU GUGA 35 different videos I've commented and asked for this and you came through with it, thank you!!
Love this video just made the potatoes tonight and loved them
Not sure how you’d do it but use dehydrated mushrooms, garlic, and onion as a dry age medium. Mix it with some soy sauce possibly. It would make an umami bomb!!
FINALLYYYY MY REQUEST, THANK YOU SO MUCH GUGA, cheers from Indonesia and keep being amazin
Great vídeo Guga!
Guga, please dry age in edible dirt/ clay. It would be so interesting to see what tones and flavours it would give the meat! (56th time asking!)
Have you considered trying to make a steak dry aged in Matcha tea? It seems to be the next logical step after coffee.
I would definitely be interested in seeing that. Matcha has such a unique taste from the way it’s processed - I have no idea what that would do on a steak.
I've actually recommended this on a few of his videos! I'd love to see a matcha dry age
Guga, this video was amazing. I absolutely love the way coffee adds to beef flavor expensive, especially when it is seared. Definitely a winner in my book.
Keep experimenting Guga. That's why we love you
I'd be curious if different types of coffee would make a difference 🤔
But, now that you've tried using coffee and have previously done Nutella, what do you think about trying pure chocolate/cocoa powder to dry age a steak? I figure it'd have similar results to coffee
Oh man, the more I think about it. You could even further this chocolate dry age experiment by cooking one of the steaks to simulate a mole
A sugarless cocoa powder, bitter, could be amazing
A high quality pure, bitter, cocoa powder. And sugarless, like above-mentioned, is a second from me!
I'd have liked to see a steak done with a slurry made with hot water, that was cooled before applying. Think it would've produced a unique taste to this lineup?
what about Caramel?
I doubt using different coffee would affect it much. The darker you roast coffee the more the flavours end up tasting "samey", you only taste the roast and not the beans' origin. For this application that's exactly the result I would expect, though I've never tried it. Just the intuition of someone who was a professional barista for 10 years.
As soon as you started the coffee grounds for the dry aging, I was reminded of some phenomenal bacon I did a while back using dark cocoa powder and cayenne pepper. I wonder how that mix would do for dry aging.
😋 Those potatoes look so good!
I've been absent! This is the video I've been asking for thank you!
Salt, freshly ground black pepper and garlic powder. Nothing else.
oring jooce
Real
I'm gonna be making this side dish for sure. I've got a couple of top rounds that I'm marinating in pineapple for 24 hours, then for the next 18 hours (because I accidentally started late) I'm going to dry brine them. Hopefully they'll be incredibly tender and flavorful by the time I'm done.
Just a classic guga video, absolutey entertaining and honest .. great work! :)
Guga, thank you for introducing me into the world of steaks. I recently made my first A5 Wagyu Ribeye. The family loved it, thanks again!
Ironic Guga talking about hair 😅
Guga: "What haven't we done yet?"
Also Guga: "CAFFEINE STEAKS!"
Considering drugs, I think he should make dry beer powder and dry age the steaks with it
Thank you for the video! ☺♥☺
I love this Guy,I love Angels honesty, you're inspiring, keep it up
Hi guga i used to baste beef short ribs with coffee when cooking them in my smoker
I used to make a double espresso
Then baste the beef every 15 minutes or so for the last hour or so of cooking it did not effect the flavour greatly but the color was really good it just found it's way into all the recesses giving a huge contrast
Hi Guga, I probably watched like 90% of all your videos. Thank you so much for all these experiments and amazing content. Could you try to dry age a stake in grass? You hear that a grass fed beef taste different and so on, I wonder if you dry age it in grass would it have a positive or negative effect? Probably a dried grass would work better? Thank you again for all these amazing videos! :)
The cows eat the grass and the nutrient profile produces different hormones in their body. It's not a direct flavor.
If you put grass on steak it'd be better to use it dry. Grass produces alot of nitrogen.
These experiments are always so interesting
Super recipe! I wish fast development of the channel!👍👍👍👍
I think the problem is, that it is too focused on coffee (too much of it). Add some other things to take the focus of the coffee and it might become a winner. Maybe adding some ancho chile, maybe cocoa butter, maybe kombu powder…
So, I think one or the things that went wrong is that in the coffee world, when you use something like a French Press, where your liquid is in direct contact with the beans, it is heavily advised not to let the coffee steep in the grounds too long. The reason is that there is something of a peak, where you've gotten all the flavor out of the beans into your liquid. After that, you're just extracting bitterness from the grounds. I think the dry aging process worked in a similar fashion here. I'm guessing mostly because no one seemed to really enjoy the taste that there was a bitterness to the meat. The grounds were probably on the meant too long and after the initial coffee taste, they just started imparting pure bitterness. Just a speculation of what might have happened. i don't know much about meat, but I do know about coffee.
Nothing more great than coffee and meats! Great experiment Guga!
So glad to see this
I've started watching this channel for several months now. I've seen alot of videos (most) and alot of the side dish are potatos. So I wondered what if you make the steak and potato one?
I love your videos, keep it up!
Can you combine chocolate with Steaks?
🥩🍫🥩🍫🥩
I'm feeling it would be a sick combination
Yes
Yes it would make me sick
some guy on youtube made a chocolate and pheasant liver sauce for a pudding out of roadkill so im guessing chocolate can go well with meat
No
@@kacper.6537 yeah im sure thats good luckily i don't live in the wilderness in 1948 and i live in 2022 so sounds useless to me lol
i gotta say you me hooked on dry aging ... i do tri-tips, pork chops ... even chicken(fish is next!). its fun to experiment. i found along time ago that eat everything you cook ... the best teacher in the world. it was a struggle a couple times!
In french, Potatoes are called "Pomme de Terre" which translates to Apples from the ground. Seeing these potatoes cut up like that makes me realize how that name was brought up as it looks exactly like cuts of apples.
We’re still waiting for 35 day dry aged angel
good one
Nice video Guga! I have a suggestion for next time, STARFRUIT on steaks!
great video like always!! how about with dry age with matcha..lets gooooo
Can you do a video showing off your bbq collection, I notice in the background you have some new ones that would be cool to know what you think of them.
Now my question for you is what difference would there be if you used instant coffee powder instead of ground coffee or does the roast of the grounds make a difference to the results?
It should make a huge difference - see my main comment - because part of making 'good' coffee is careful control over which chemicals you extract from the grinds, Instant (Which is, I would opine, shitty coffee) is at least theoretically just the stuff we actually want.
🐠 DRY AGE IN CAVIAR!! 🐠
11 MONTHS IN A ROW!
COMMENTING ON EVERY VIDEO, ON EVERY CHANNEL. COME ON GUGA! LETS GOOO! :)
Amazing. I enjoy the background music a lot too☺️.
Great seasoning blend for steaks - just a quick sprinkle on top - coffee, cayenne, salt, pepper. I also sometimes add garlic to the mix. I think of it as “minimalist cowboy seasoning”
I think this all depends on the type of coffee. Coffee comes in so many different types from low quality to very high quality. I think as you vary the coffee choices you may get some very different flavors.
Guga, if the coca cola made the steaks that soft, you should try it with coke ingedrients minus the sugar.
When using a propane grill I used to use a small amount of used coffee grounds in the rub to give it a hint of smokiness. Small amount being key.
I love how every time Angel's hair and beard style varies across different videos
Going a step further from this experiment, would you consider dry aging steaks in Turkish coffee's bottom sediment "telve" Guga? I think the coffee slurry might be close but might be worth trying out. Besides, I'd like to see you make some traditional Turkish coffee and enjoy it on video :) If you do, don't forget to get your coffee fortune read too!
I don’t think I’ve ever anticipated a reaction more on this show.
Guga videos always put a smile on my face 😃
Can we just take a moment and appreciate that while Guga is a steak master, he's just as much of a genius when it comes to the sides.
Great video!!! and WOW Angels hair grows fast lmao
Do different type of marinades Guga!!!! 😁 much love man!!!
Hey GUGA ... I LOVE GREAT STEAK, just as much as YOU do ...
but I just GOTTA tell you, my friend ... we are ALL SOOO FORTUNATE to be able to enjoy not only the steak, but ALSO these INCREDIBLE VIDEOS you put together for us!!!
Makes it 10x better than virtually ANY other food vids in the UNIVERSE!!!
!!! THANKS !!!
I agree with the control steak. Keeping it nice and simple is always best.
Hey you finally did the coffee! weather you did it by my request or not thankyou for doing it!
nice experiment for food!....👍👍
and
best quote;
"You are always to have a base so that you know exactly you're looking for"
looks like perfect monday breakfast while still on a hangover
I still think. Tamarindo would be a very interesting dry age experiment. Keep up the awesome videos!!👏 👏
This is an interesting experiment. Two of my favorite rubs are traeger and William Sonoma coffee rubs!
Guga has the best videos on the internet.
thanks for always adding a green progress line for your ads. it is appreciated
You should do a tournament of of your favorite dry age experiments. Would be cool to see which ones are best
5;38 I like the music. A little blues in with the rock.
Guga, you are my CZcams Presentation Hero!
I made those potatoes tonight. I forgot to get parmesan and parsley but they still tasted like I had ordered them from a restaurant... Unbelievably simply to prepare too
Thank you I commented this so many times. Love you guys
I've had a great stake with coffee grounds on top of the final planting of the stake !
guga we need a sugar vs salt vs msg vs citric acid dry aged steak vídeo, i love your content, keep postin❤
I like to do coffee on tri-tip going into a chili. It just elevates the chili favor and gives it depth.
Can you do a $1 steak experiment with monster? Huge fan of the channel. Best of luck to you in your future experiments!
love the side dish dude
3:53 Your reflection in the bowl looks hilarious 😂
I've always thought coffee would probably work on steak. Thanks for this, I'm gonna try it.
I hope you get better after your cold
GUGA try dry hydrated fruit/berry... raspberry would be gold!!
Whoever edited this when they were eating did an amazing job. So entertaining
You should make a playlist of just the side dishes
Really great video.