I tried SPRITE on $1 STEAKS and this happened!
Vložit
- čas přidán 2. 06. 2024
- Grab Atlas VPN for $1.39/mo before the deal expires: atlasv.pn/GugaFoods. Thank you Atlas VPN for sponsoring this video.
I am always looking for the best way to tenderize steaks and make them more awesome then they already are. Today is no different as I try your suggestion to tenderize meats using sprite. This experiment is insane.
* Sparkling Water Experiment: • I tried SPARKLING Wate...
* Baking Soda Experiment: • I tried BAKING SODA on...
* Become a MEMBER of GUGAFOODS *
/ @gugafoods
-----------------------------------------------
SUBSCRIBE to this Channel
czcams.com/users/gugafoods?sub...
-----------------------------------------------
Subscribe to my Other Channel
czcams.com/users/SousVideEvery...
-----------------------------------------------
* Guga MERCH *
Shirts and More: teespring.com/stores/guga-foods
Cups and Boards: www.etsy.com/shop/GugaStuff
-----------------------------------------------
My SOCIAL MEDIA, Let's connect!
Facebook: / sous-vide-everything
Instagram: / sveverything
-----------------------------------------------
* MAIL TIME Want to send something?
13876 SW 56th Street (№128)
Miami FL 33175
* Awesome meat by Grand Western Steaks
Their Website: bit.ly/2XuwIMX
Use Code "SVE" for 15% Off any purchase, no restrictions!
* For Personal Touch Speak to Rep. Emilio (305)310-0559
F.Y.I. They have picanha, TELL HIM GUGA SENT YOU!
* My SMOKER and STOVE *
Camp Chef WOODWIND: bit.ly/2BurRVE
My Powerful Stove: bit.ly/3esNW5j
* My Wireless Smart Thermometer *
MEATER: amzn.to/2VFC6uo
* My Knives *
Everyday Knives: amzn.to/38k1BuI
Chef Knives: amzn.to/3qCo0K5
Strong Knives: amzn.to/3chCl9x
Fancy Knives: amzn.to/3ekPtxa
* My Cast Iron Pans *
Most used Pan: bit.ly/3eyd6Cc
My whole Collection: bit.ly/3hg2RUX
* TORCHES OPTIONS *
FLAMETHOWER: grillblazer.com/
Small Torch: amzn.to/2BWYvv1
Searzall Torch: amzn.to/2meJLS7
Searzall Head: amzn.to/2mX8Pvl
* FOGO Premium Lump Charcoal - The First Ingredient.
Fogo Charcoal: www.fogocharcoal.com/
* OFTEN USED EQUIPMENT *
Thermometer: amzn.to/2ugI8XE
Cast Iron Plates: amzn.to/2rAevPp
My Salt: amzn.to/2tofZgN
Heat Gloves: amzn.to/2HSQwoI
Flamethrower: amzn.to/2QCRcPi
Mini Food Processor: amzn.to/2Hca58b
Steak Cast Iron Plates: amzn.to/2FCTYQc
BBQ Large Tongs: amzn.to/2Utcrsr
Burger Mold: amzn.to/2JMh6xW
Tongs Tweezers: amzn.to/2M6v3Gm
Food Grade Gloves: amzn.to/2lTd8H4
* BBQ Equipment *
Best Portable Grill: amzn.to/2HUWEww
My Stove: amzn.to/2DBwP2C
Charcoal: amzn.to/2uK95G2
Fire Starter: amzn.to/2F1OFJ2
Smoke Gun: amzn.to/2frGzyO
Smoke Dome: amzn.to/2xAHgj7
Smoker: amzn.to/2lTdCNf
Wood Pellets: amzn.to/2mMOR9O
Weber Grill: amzn.to/2mXaIbp
Slow N Sear: amzn.to/2uNwd6p
Heat Resistant Glove: amzn.to/2EZGPnk
Otto Grill: www.ottowildegrillers.com/?re...
* Sous Vide Equipment *
Nise Wave Sous Vide: amzn.to/32QHkIX
Joule Sous Vide Circulator: amzn.to/2mXdzRI
Anova Precision Cooker WiFi: amzn.to/2mi76T3
Sous Vide Container: amzn.to/2merrsb
Sous Vide Container Cover: amzn.to/2mbpTxt
Cheap Suction Sealer: amzn.to/2mtj1Oi
Suction Bags: amzn.to/2mXfSUO
Bag Holder: amzn.to/2vjBYp5
Mini Weight: amzn.to/2nF3Q2Q
Grate Inside Container: amzn.to/2pKCxIS (mine is 10x15)
Steak Rack System: amzn.to/2qu0eAK (Choose the right size for you)
**************************************************
* The link below has EVERYTHING I USE *
www.amazon.com/shop/sousvidee...
**************************************************
* VIDEO EQUIPMENT *
Main Camera: amzn.to/2imsWSi
2nd Camera: amzn.to/2iqkxxb
Slow Motion Camera: amzn.to/2jTt8J8
Drone: amzn.to/2jSbK7G
Pocket Drone: amzn.to/2Aw0NQZ
Gimbal: amzn.to/2ilc3HU
Main Lens: amzn.to/2AzKumn
Zoom Lens: amzn.to/2BMF7k8
Large Travel Camera: amzn.to/2ntMidD
Microphone: amzn.to/2jVU3UC
Slider: amzn.to/2imtPdA
Tripod & Fluid Head: amzn.to/2mXhkGs
Voice Over Mic: amzn.to/2n69j1h
Acoustic Isolation: amzn.to/2mMWaxV
* My Music *
share.epidemicsound.com/wJ8n7
* If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-)
* We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
#Soda #Steak #Experiment - Zábava
Grab Atlas VPN for $1.39/mo before the deal expires: atlasv.pn/GugaFoods. Thank you Atlas VPN for sponsoring this video.
Vpn poggg
i wanna smoke w guga, i bet he would be such a fun person to smoke with
guga prueba usando miel para ablandar la carne, al parecer es mejor que usar piña
7up is better than sprite
Hi
I think the lesson we can take from all of these is, "Never argue with grandma. She knows."
Actually I don't think my grandmother knew what Sprite is...
@@mizot84 😂
I respect grandma u should too she give nice cookie
@@mizot84 LMAO
I think the lesson is that there is nothing you can do to round steak to make it tender when cooked like a steak. I only use it for stews or soups and slow cook it for HOURS!! But I still cut it up pretty small Bc it’s so tough.
When I was a kid, our school did a project where we tried different ways to "clean" extremely dirty pennies. The best method ended up being Old El Paso taco seasoning mixed with water, leaving them overnight. The pennies came out shiny. I wonder if the acidity of the seasoning could tenderize a steak?
Its the vinegar in the sauce that shines the pennies. I've used white distilled vinegar to clean copper water pipes. It shines them up instantly.
It's worth a try. I might try it on my chicken strips.
@@ginalahue8694 don't use vinegar-like tenderizers they do work but they change the taste of the meat like a marinade, not a good idea bcz vinegar taste well, like vinegar
@@vitortakara7090 okay...thanks.
@@ginalahue8694 btw check guga's channel, he tried several tenderizers including vinegar the best ones were pineapple and papaya if i remember correctly
Guga's face after every bite: 😳
😮
Made me laugh. Accurate
👋👨🦲🤚
Guga: For today's cook, we're going to dunk Angel into Sprite before we dry age him.
LMFAO
MeatCanyon need to make this happen
@@kayk9891 twould be the stuff of nightmares
Will these jokes ever stop 😴 was funny two years ago
@@user-qg4ch1sf9r No, we are dry aging the joke for 2 more years
It’s the citric acid acting as a tenderizer. The bromelain in pineapple is definitely a more potent tenderizer (pineapple also has citric acid btw). Bromelain is actually the “active” ingredient in many meat tenderizers, so maybe you should give those a try as your next tenderizer test.
Thanks for the explanation
He already used pineapple
I wanna see them use pure citric acid
@@reach09 I had the same idea -- those nice crystals might remind Guga of MSG, so it will be even taste better! 😂
@@magnusfolke8091 I'm talking about commercial meat tenderizers with bromelain in them versus the various things he's tried on this channel.
My great grandfather, a butcher for sixty years, swore by Coke. I use Dr. Pepper personally - it reduces to something like teriyaki and leaves a nice cherry tang in the fat like cherrywood.
Lmao
Our great grandfather is sealed in a container of sprite. Hopefully the meat will turn out tender and juicier!
@@KappaDaKappa ayo?
I've heard several people add coke to their marinade.
When do pulled pork in the crock pot, we cook it in root beer.
Yo guga, here in Indonesia there's a technique to tenderize the meat (esp. beef). It's by using papaya leaf. So you wrap the meat in papaya leaf for some hours and somehow it's gonna be tender. I heard it's because some kind of enzymes in those leaf or something. I hope you read it and give it a try for your new video. Love from Indonesia 🇮🇩
Might be the papain...
@MahfudzRizkiawan Thank you for the suggestion last year! I love papaya for my stomach esp nausea. I don't know if It's possible to get papaya leaf in U.S. esp outside cities or in Mid West. But if you know a way to get them, would love to know!
That sounds more healthier!! Thanks for tip!
@@Kaylin_h you definitely kind buy them in a lot of asian, south east asian grocery stores
Yes.. I know that recipe. Learned from my mother. Or stew beef with some slices of green papaya made the steak tender. I recommend this recipe. 👌
Here's a handful of tenderizer ideas: 1)Beer, 2)Wine, 3)Italian dressing, 4)different vinegars, 5)fresh citrus juices. AND.... #6) Any combination of those 5 things in any ratio. You're welcome!
My 16 month old loves to watch your videos with me. He dances when the cooking is happening. Thank you guys for not swearing so that he can watch with me!
That's adorable lol
Ye
Tip: To make the meats even more tender, use a cup of McDonald's Sprite for a 200x tenderness increase...
This man spittin.
that aint melt in the mouth that's melt in the air
@@demomandemopan370 finna go from shoe leather to Vaporize on the grill
The macdonals sprite wont even tenderize the meat, it will dissolve the bowl and the meat will go to the underground
@@MiguelAngel-go4ck nah man the sprite will melt itself and make sprite clouds for free sprite
Hey Guga!!
1st off Great video as always. My wife is Filipino and used Sprite on anything from poultry, to fish, to pork BBQ Skewers. (Brother those Filipino skewers...)
But I’m originally from Mexico and my dad was unquestioned the Grill master of our house and HE used beers on carne asada, chuletas de puerco, any fish, or poultry you can imagine. We couldn’t always afford the best cuts but, when he added the beer to the marinades and or used it to baste the meat on the grill, it was heaven. The beers do impart an sweet, irony flavor, mild caramelization glazing and depending on the brand various degrees of hopp tanginess. Beers: Tecate, regular Coors, Tecate, Budwizers, but even inexpensive Pabst blue ribbon is gold on the charcoal grill.
I hope you give these a try or even use the beers you like brother. Gotta keep Mamao coming back with new flavors eh. 😁🤙🏼🍖🥩🍺🍺
Did he wash off the beer before cooking?
I remember this! My grandparents and my mom used sprite or 7-up when tenderizing meat when I was little. I specifically remember whenever they would make a huge whole ham leg. But they would add other spices and condiments when cooking with these beverage tenderizers. They really work good and yes taste good becauseif the other slices they added. I think all Filipino families know about Sprite on meats. 😂👍
LoL i just posted about finally understanding why my Filipina GF,
buys Sprite from time to time but never drinks it XD
Guga will never stop trying to make eye round edible 😂
Yes and us poor people thank him for it. It really has helped our QOL.
Support the man's crusade, damn it! He is doing a service to humanity.
I'm especially grateful living in Japan because even the worst eye of round or chuck roast here can cost over $15/lbs and a 10oz imported select-grade sirloin with almost no marbling can still cost around $1/oz. Beef tends to cost around 3-6 times more than the US.
😍😜🥂
@@darkengine5931 I’m jelly for sure!
seeing guga happy just makes my day better
Me too
Me too
for real tho
I agree.
Wanna know what makes my day better? That I can change your likes from 299 to 300 😈
That sounds like a good, I'll definitely have to try it.
Years ago a friend that knows meat had mentioned that Chinese food restaurants use tea, (I assume green tea) to tenderize low cuts of meat, that it's the tannins in the tea that breaks down the gristle. I don't know if you covered that before, but I've always been curious.
Man here in Philippines we use spritenon every kind of meat even seafoods to make it more tender and also to clean the microorganisms on it
Sprite for bistek is my earliest memory in a kitchen.
and gin HJAKHA
The lemon /lime flavored soda,not only gives a bit of citrus flavor to the meat, but makes the meat more tender...try it next time,...with 7-UP
We use sprite for beef tapa
SVE: WAGYU OLYMPICS
GUGAFOODS: 1 DOLLAR STEAK WITH SPRITE
Balance is everything.
I love how he's so positive and happy.
If you were making bank the way he will be, you'd be all smiles too :) Plus he gets to eat and cook (mostly) delicious foods with great tools. What's not to like? :)
First of all I followed his advice and cooked an Eye Round Sou Vide 4 24 hours at 131F and it was tender and juicy. These Eye Round steaks were only in the sprite for 2 hours. I wonder if leaving them over nite would make them more tender.
It does!! I do this all the time.
In Itally only recently we learned that the steaks must be marbled, before 4-5 years ago those “steaks” was considered a 10/10 choice steaks
maybe is my italian background, but i cant deal with fat on my steak, eyeround is my favourite one even if am not doing milanesa
@@pizettab6123 I always enjoyed every steaks that I ate in my life, also if they weren't so marbled or tender o so juicy, but when I tasted the first 10 out 10 steak last year in top ranked restaurant that grill steaks like americans do this was the point of no return. Now I enjoy only super steaks in selected restaurant here in Rome or the steaks that personally I grill.
Meat is meat
@@KingShibe lol no. That’s why the cost between different cuts can vary drastically.
@@BijinMCMXC I didn't ask for your opinion
Guga's voice over when he cooks is so soothing and calming.. makes me destressed whenever watching his videos
I thought you said distressed
Please, use relaxed or soothed instead
Tempting to just play those videos as ASMR to fall asleep 😂 but it’s so full of information I don’t want to miss
I think you should revisit this in a similar breakdown (no pun intended) of time like you did with the pineapple. 2 hours, 12 hours, and overnight or something?
Dry age on pineapple
I tried this with the local groceries store seltzer. It came out amazing. Then cooked it in the airfryer. The drippings were flavorful and screamed of the lemon/lime. Thank you for the idea.
I found you when checking out different uses for baking soda and WOW, I'm so glad I did!! I love these experiments and you are so fun together. When you tried the pork and your expressions and great relationship, I felt like I was part of the party!
That's Brazilian warmth over there!
Dear god I just got an ad for Meater that Guga did and I didn't realize that it wasn't the video until I saw the "skip ad" button.
@Mac Mike are we supposed to sit and watch a 1 minute ad? exactly, no, so shut up.
@mac mike wut are u some 8 year old who thinks shut up is a swear
I’d like to see a real time video on cooking a steak. To see exactly how long it takes and how Guga does it.
Couple hours I believe
He's done it with wagyu once I believe
And its taken around an hour and a half to 2 hours
He did a livestream before..
Steaks depend on the thickness and the temp of the grill.
I have a friend who always serves us these amazing tender steaks and told me that the secret to a tender steak is beer. Seriously, he swears by it. He seasons each steak with some salt, pepper, oregano, and then a splash of beer and lets it rest for a few hours to let the beer do its thing.
the skunkier the beer the better !
Heinies, Grolsch, Becks, St. Pauli Girl...etc...
also soak it overnight
Do you wash off the beer?
Suggestion, I have tenderized meats with all types of liquids and dry rubs. I have used BBQ grills to cook all types of meats and every thing under the sun. But nothing seals in the flavor of the meat, especially on steaks and chops like cast iron pan on a BBQ grill. A cast iron pan will sear steak/ chop, which leaves that piece of meats so juicy... But to to each his own.
If anyone from my grandparents generation looked at the pink in the porkchop 🥩 they would freak out and tell everyone they were going to get tricanosis.
Yep......... Back in the day the standards for raising pigs weren't like they are now.
That's why they call it new generation. The other white meat.
The chops really are much more juicy at medium to maybe medium well than well done.
@@gzlpete but lord forbade you to eat pork period lol I don’t think u should put lord in it.
Im just about comment about that, even the korean who likes eat raw wont dare eat pink pork.they only have one rules, pork should be well done,u are risked getting parasite ugh
@@moeali414 Point taken, comment altered, my feelings the same. I never had the joy of meeting any of my grandparents. All passed in war, old age, or on another continent before I could meet them.
Gugas menu at his wedding. " We have 3 options today sir...., steak, deep fried steak, or flamethrowered steak. "
Maumau's reactions at 13:26 killed me hahaha
Love your videos Guga. Would you give canned pineapple a try at tenderizing? I wonder if it would work as well as fresh?
Grandma tells you to wear socks on a cold tile or wood floor then you wear it.
Grandma gives you a bondigas soup to feel better then you eat it
Then grandma tells Guga to use Sprite for his experiment, you say....'Letsss doooo ittt'
Albondigas
@@MrSlowpez10 whooops hahahaha mybadddd
@@MrSlowpez10 honest mistake
@@Gorfo978 No worries lol. Just thought you'd like to know. Happens to all of us.
I love the part that there is no cut when both Guga and Maumau are chewing that eye round.
Have you tried Ginger Ale??? I am LIV-ING for the $1 Steak Experiments! I can't stop watching, I just keep fighting sleep lol. Keep em coming!
Can we talk about that intro and the guitar strumming perfectly with the sizzling of the meat? I've watched that back like 3 or 4 times because it's so satisfying
My dad has been mixing sprite or 7-up to our BBQ marinades ever since I was a kid.
7 up and sprite are the best
I use ginger ale. It gives a little more kick.
@@99PMoon appreciate that tip 👌
Same sometimes pepsi or coke if there is no sprite/7up
Same
Day 2 of asking for “rib roast dry age vs. striploin dry age.” And the optional Angel dry age
Im liking that idea already
If this video idea comes out first before my 28 days of asking to microwave the wagyu, imma be big sad
@@jow_angelow genius idea
@@jow_angelow So much people tried microwaving wagyu A5 and it always turned out uneideble so he probably won't do that
That's actually a really good idea
Can confirm.
My late grandma always marinated her chicken in sprite no wonder why I love eating chicken most especially if it's cooked by her.
I admire your spirit of adventure.
Well done!
The best Guga-isms:
'Let's dewwit'
'I like steak number B'
'I agree with you 100%'
Followed by:
‘The flavour is so flavourful’
‘It has so much flavour I can’t explain it everybody’
LETS DUET REPORT
5:28
Guga, love your videos, always smooth, informative with good humor. What are you mopping on the meat while grilling? Looks like butter, is it?
Ok
Chalk another one up for the grandmas. This is something simple I'd like to try. You've gotten me into dry-brining meat before it goes on the coals, and that works a treat.
So I remember a Soda episode a few years ago, but now what about a Soda Tenderizing episode. Starting Like MT.Dew, Sprite, Sierra Mist, 7-up, Orange Crush. To see if any of them Tenderizes better as well as changes taste.
Try using fermented milk or kiwi for tenderizing. Sparkling water, fermented milk or kiwi is the way to go for my family when we are making SHASHLIK
I use milk. Never tried fermented milk. What's that? How long?
@@christopherseow7149 google what kefir is
@@christopherseow7149just to clarify, im talking about pork. we usually leave it for 12 h (just overnight), but u can do less, something like 3-4 hours
When my father makes ribs, whether its beef or pork, before he puts them on the grill he fully boils them in pepsi. The sugars in Pepsi break the meat down so nicely when its boiled, its actually impressive. Cook it to a medium rare for beef, full through for pork, and either way once it comes off of the grill it becomes a melt-in-your-mouth experience i wouldnt expect from soda-boiled meats. When i saw this video on my feed i was like "i bet this will work amazingly"
We Filipinos have always done this with our BBQs.
Pineapple vs Sprite vs Sparkling water! I can see this one coming 👍👍👍
Let's do it!
Guga use black tea (Lipton teabags) dip it in a cold water with the tea for half an hour. Open the tea bags for maximum affect.
I love eye of round as steak. Just let it soak overnight in Worcestershire sauce and they turn out great.
Love your videos, keep making them.
Guga please do a dry age in honey. It has very little water, it's acidic and anti bacterial so it should be safe. Also tastes great!
Would that be a dry age or a marinade?
@@cmarkn perhaps he can try both they both sound like they’d be good
Maybe the steak needs a little bit more time. Probably sprite with different duration for marination for next video. Still, very nice video guga!
I agree, maybe 4 hours marinating?
But now... I got some pork. I think I'll try it this weekend.
Andra ... Or, maybe, use a different type of beef, and I think it would turn out much better than the cheapest cut of beef.
These are some great videos my man, i'm not much of a cooker I was actually watching a how to on S54 Vanos rebuild on a BMW M3. Somehow I came back and your video was on ... I am a fan great videos !
Thank you. I am known for my lack of expertise when it comes to cooking. I will use this. Thank you.
Leave it in the Sprite for 8 hours instead of just 2, I'll bet it gets even more tender. Do an experiment where you let them tenderize for 2 hours, 8 hours, 1 day, and 2 days.
Bruh the steak is gonna disentegrate
@@rir8652 with 2 hours sprite can't do anything, 4-6 hours is perfect for cheap steaks
4 hours should do the job. More than 8 hours would probably disintegrate.
Nah, they tested this on MythBusters, it won't actually disintegrate the steak.
Even just 12 hours with pineapple made the steak disgusting, so there's no point going that far with anything else.
Guga, make a video on how to dry age a single 1in steak. How long to dry age it without losing too much meat, but still getting good flavor. Some of us only have access to single pre-cut steaks.
This is the video that showed up in my recommended one day that introduced me to a whole new world of Steak Cooking
Best roast.... Marinate English Roast overnite in one can Dr. Pepper and equal amt of leftover coffee (50\50) . The flavor does not transfer to meat. Discard marinate. Cook in crock pot with fresh 50\50 leftover coffee and 1 can dr pepper and fill with your regular ingredients. Yum.
Petition for a 10 hour loop of your cooking montages! So satisfying.
Just go playlist and click one it’ll just play till you stop
Orange soda with pork is amazing too.
I have two nice thick bone-in rib chops in Sprite right now. Same bowl Guga used also, hope it looks half a good as Guga's. heheheh
**Update, turned out GREAT!!! No sprite flavor at all. I overcooked mine a bit but still was very tender and not overly dry even though I had no pink in the middle. I really need to get some wireless thermometers. LOL
2:57 "♪i want my baby back baby back baby back♪"
*sees new video*
*clicks video*
*clicks Like*
“Aight let’s see what he makes today”
Same lol
Me: Watches one steak video
CZcams: So you like steak huh?
“I mean who doesn’t?”
*Vegetarians enter the chat*
@@g3lo218 lmao
@@g3lo218 I eat meat but not pork or beef
@@flippy3763 why not
@@totodot8834 idk I've just never had it before
Here's one I like sometimes: Brine your Thanksgiving Day turkey(or ANY day turkey for that fact)in...Cranberry ginger ale. 12-24hrs. Season and cook as desired. Dr. Pepper works nicely too.(Southern secret) As always, DON'T DO COKE!😉 Love this channel!
You mix potions, right? Could you brew me an ale?
Outstanding Info Thank You !
Dude, that is exactly my weber setup. A slow n sear and a weed burning propane torch to light my charcoal. First time I've seen the grill spinning technique. I'll have to add that move to my arsenal.
I always love seeing the excitement when these experiments pan out, you can tell it's completely genuine =)
Guga! Video idea: I watched a video on CZcams recently where this guy dry aged these huge, fat, pork chops then grilled them . This guy didn’t even season them right and they still looked pretty good. You’ve dry aged beef a million times, but have you ever dry aged pork? I’d be curious to see how Guga’s dry aged pork chops turn out! Keep up the good work!
Great Video! great editing just curious what video editing software do you use.?
Use ginger ale! I prefer Seagram's over Canada Dry. There is a lot of carbonation in ginger ale compare it against Sprite! I think Seagram's would do the best!
Using sprite or 7up is a common use in cooking. For Tapa a Filipino dish
Is there a food forum to discus methods and ideas? Also Would be awesone if guga got a discord server!
Hi Guga, I see you like using soda on your steaks, but I was wondering, perhaps try using red wine as a marinade? I love all your videos and look forward to the next. 😊
Depends on the country. In the US its sprite, in South Korea 🇰🇷 its chilsung cider (personal favorite)
I would love to see a video where Guga tries different sodas and see if there is any difference
And with diet sodas
chicken in sprite and italian seasoning. Marinate overnight and grill. Is excellent!
12:08
Perfect sync “Cheers everybody “
This guy is one of the few people i get excited about when i see his notification pop up =)
DAY 28 GUYS! Guga we need to see what Wagyu A5 would taste like when you cook it through a microwave!!
Why waste Wagyu in a microwave???🤷🏼♀️
Noooooooooooooooooo don’t waste a perfect steak. There’s no way it’ll even be close while some other experiments have a chance of being good
I want to see this happen.
Day 28 of heresy.
In my country, we use papaya leaf to tenderize meat. Simply wrap it at least 3 hours, more is better. Apparently it contains papain enzyme to soften the meat. And we can eat the leaves too!
Hey Guga! Love your channel! I would like to see your spin on this. The guys over at Eater dry aged a pork porterhouse for about 28 days! I know you love you dry age steak but I’d love to see a video of you cooking one up! Also they pan seared the pork, I would rather see it grilled lol
Week 30 of asking Guga to make a steak dry aged in bone marrow.
Very expensive
@@drawer1554 oh well
Not happening. At day 3 he'll get up moonwalking and eat all the bone marrow right outta fridge.
I'd watch that video.
In Germany we have a dish called 'Sauerbraten'. It translates to 'sour roast'.
Even the toughest meat will be really tender after this treatment. But it also changes the flavour in quite a significant way.
Basically you take the meat and marinate it in a mix of vinegear, wine and spices for a few days.
Give it a try, it tastes really good.
Proteaz enzyme is a mixture of the pineapple enzyme but without the fruits sugars so it will allow to put a good color on your steak and it is much faster in like 10 minutes it’s tender enought
Great video as always
Day 3 of asking for a dry age/brine experiment
Basically if you remember the salt crust method to cook a steak, you do the same thing, but instead of cooking it, you dry age it
It's supposed to go in your "I dry-aged steaks in..." series, and it would literally be an ultimate dry brine experiment
Hopefully you see this and I don't have to end up like that Swedish Jacuzzi dry-age guy
Its callef Pastrma snd exists in the balkans
That wouldn't be salty af?
@@gabyy1827 it can be, depends on who it made
@@P0pcornmaschine I dont thi k he was talking to you my guy
Look up biltong
Here in the Philippines, we use that technique using also a pressure cooker
Yeah my friend she does her ribs like that. Also steams her crabs with Sprite. 😁
A real professional on the cameraman/videographer. Well done.
I use a marinade thats 50-50 7up and soy sauce with crushed garlic to taste. It's really good, especially for grilling.
Hey Guga,
I am curious if the sprite steaks were more tender than the sparkling water ones? Just curious if the sugar and other things in sprite made a difference.
He said early in the Video , that Sparkling water was no good .
Guga mentioned, see his sparkling water steak video, so I looked it up and saw he used lemon Perrier. It was best out of 3, a pineapple marinated and the control. In this video, he said pineapple tenderized better than the Sprite. I'll definitely try the sparkling water, but maybe a plain instead of flavored water with a little garlic puree to tenderize and spice things up a little bit more!
We still need the GAMER STEAK!!!! Mtn dew soaked Dorito covered steak! lol
YES
PUT THE STEAK IN MTN DEW THEN TAKE THE EYE ROUND DEEP FRY IT WITH FLOUR EGG AND INSTEAD OF BREAD CRUMBS
USE DORITO CRUMBS
And gfuel
You could use any soda that contains citric acid. It's the acid. It's just that the flavor of spray is amazing due to its citrus content. Matter of fact they sell pure citric acid crystals in some spice shops.
Interesting experiment. I would have liked to see you try this with something better like sirloin that isn't normally shoe leathery.
Whenever guga foods uploads a video. Time to enjoy some asmr slow motion foods.
I guess the question is... It doesn't really work on a tough bit of beef like an Eye Round... Does it work better on a better cut of beef like a New York Strip or ribs?
LOVE YOUR VIDEOS!!