I boiled STEAKS in 5lbs of BUTTER ate it and this happened!
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- čas přidán 9. 12. 2023
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Butter and steaks below together, today I test out the best butter options in the market. American butter and European butter but I also made an awesome side dish which is a sea food pasta with a scarlet prawn to go along with it, and yes even more butter.
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#cooking #experiment #recipe - Zábava
Leo being Canadian suddenly makes so much sense now 😂😂😂
?
What does this even mean?
It means it explains why he is so articulate.
Canadians have been known to cut long pasta noodles.@@MedalionDS9
He really does @@FreddyMuldoonRides
Edit: I never expected so much engagement on my comment... I'm really enjoying reading all of them. Thank you ❤️
In my 20s i brought my boyfriend to dinner at my very Italian grandmother's home. He started to cut his pasta and my grandma was so appalled she sat next to him and fed him his pasta until he learned how to twirl it on the fork. She has since past but i still think back to that day and laugh 😂
OMG! 😂😂😂
Does he still cut😂?
Rip grandma, you shall now be known as great woman who had to teach someone's boyfriend how to properly eat pasta
@@elmyst9108 we broke up yrs ago so I can only speak on the time we were together. He did still cut his pasta but only when we weren't at my grandma's lol. He was a good sport about it lol
@@lancetheking7524 he was a good sport about it lol. He was very sweet to my grandma
Damn, we need a side dish-only cookbook in different languages! Every time, I think to myself, how am I supposed to save this in my playlists so that I can find it again later?
I got a recepies book handed down from my grandmother... She wrote and collected all of them herself... It was the best gift ever. Now the food I love won't dissapear with her!
We definitely need a "Guga Eats... EVERYTHING!" book for his non-meat recipes he's put together over the years. I'd buy that.
Literally just click save to watch later… and then its saved to that playlist and you can… watch it later…
Wait so Guga hasn't made a side dish cook book yet? WTH? This needs to happen. I would want that more than a steak cookbook.
Lmao I’m looking up butter in Napoli before I head there next week
GUGA!
I swear guga finds so many ways to do the same video and I will watch it every single time
I want to see Guga make hawaiian food. Things like ka’lua pork and loco moco
He’s already made loco moco before.
Hawaiian food is mid tho
I want to see him make Tonkotsu Ramen with smoked pork.
@@31knots50 kalua pig is exceptional lau lau too
@politerudeboi6898 not saying those things are disgusting just not that good compared to other cultures even inferior to what you can find in the mainland by far. Hawaii has good pineapples and dragonfruit that's about as far as my love for their cuisine goes tbh.
You know it's a hit, when the side dish can be the main course.
Angel actually liking seafood!?! It's a Christmas miracle!! Next year, it will be vegetables. 😂
Can confirm, Kerrygold butter has been my go to for any beef basting and compound butter needs. I do a pot roast recipe that calls for whole stick of Kerrygold Garlic & Herb butter and that stuff is like the secret ingredient. I've tried others but it can't be beat. And if you live by one, you can get it at Costco
Kerrygold the only butter to use nothing is better
I never had it. Cook for me pls 🥺
Kerrygold is also good for you. It's from grass fed animals, so the fat is a healthy mix of beneficial molecules that won't give you arterial sclerosis. Eat grass fed beef cooked in grass fed butter for a long life.
This comment makes my Irish heart swell with pride. Kerrygold is the nicest butter I've tasted and I'm always happy to see other countries appreciate it too!
@@harrymetsally86You're not Irish you're American and Kerry gold is not a high tier butter in Europe.
I just discovered this channel, and I have to say, this king earns his keep, he somehow slides an amazing "side dish" that in its own right would be a blockbuster recipe, as an easter egg in the middle of the main video. Awesome.
as an Italian i can say that you made a beautiful shrimp pasta, it looks delicious!
as a non-Italian, I can say the same exact thing
Magari avrei evitato il parmigiano con i gamberi..
you are Italian, so are you okay with cheese on seafood pasta? Also parsley for garnish is kind of flavourless , better use basil , finish with olive oil or thyme oil
@@divinreiget over it
Did they even eat the shrimp?
🤔
Guga I've only been cooking for a couple years now and I only make steaks like you, and everyone says they're the best they've ever had! You've made cooking fun for me! Thanks!
Guga... I've been watching you for a couple of years now. Your name alone spells entertainment. Your skillset is excellent. Thank you for yet another awesome vid.
Guga with the clutch upload🫡
Great video Guga! Would have been Greta if you also tried out making clarified butter out of different brands(how much less milk content would affect)
bro, what does Greta have to do with anything xD
jk tho, I know it's a typo. Still made me laugh my ass off tho.
How dare you 😂
Haha, imma keep that typo in.
@@TheDeathLove I think they have made several videos with clarified butter. I would like to see it with different brands, color, and price. It would make a Greta video. In my experience the more yellow the butter the more better. That just might be the more milk content tho. idk
@@lizafrench8455You trying to eat a steak or eat butter.
That side dish ! Omg . Looks beautiful!
Like guga says you do with your food whatever you want .
I love you guys Guga fam. I'm always excitedd when I see a GF, Guga or SVE video on my subscription tab every morning!
Guga has yet again hit on a serious topic in modern society.
Leo has a death wish when he said about that pasta 💀
I have been waiting for a video like this for so long! Guga, you are the man!
I knew it! Leo is always very polite, that explains it.
Guga you can't even talk about butter without trying Irish Butter. You won't regret it!
He has kerrygold there
He should do a comparison between french, danish and irish butter. The 3 butter kings of Europe.
German butter above the Kings = Godlike KEKW K@@dgh25
@@dgh25second that 👍
@@dgh25definitely. And the butter he used wasn't even European it was "European style" whatever that means😂
That shrimp dish looks delicious! 😋
I'm never bored with Guga's content.... salute brotha
WOW! I am making these next weekend! Thank you!
Man I hope one day I get the level where my “side dish” is a massive lobster shrimp thing 😂
Kerrygold is my go to butter. I cook pretty much only with that and lard.
@rallywagon261. Just wondering, is the fat profile the same as most domestic butters here in the U.S.?
Usually I'll choose "Land O Lakes" butter, a Minnesota treasure!
@@JamesJohnson-ig6ofKerrygold has a higher fat content, it's richer and great for cooking.
Not the same at all. You can tell it has more fat when it hits a hot pan. The flavor profile is much nicer too. That of course is subjective though.
American diary isn't grass fed and its crap just like chocolate... You should switch out your lard for grass feed tallow.
@johnsudeog6525 not a fan of tallow honestly. Grass fed or otherwise. Carries to much of its own flavor. The only thing I use it for is to fry steaks, which I would never do.....
Guga I have been following your channel for a while now and as an italian I must say that that shrimp pasta dish ( finally!) looked fantastic!
i gotta say. guga is the king of side dishes. no one makes better looking side dishes than him
as a side dish, make waffles. Test Leo's canadian taste buds by blind testing vermont and quebec maple syrup. Any true canadian will say the quebec syrup is better.
and they would be WRONG and BAD and STINKY
Username checks out
💀
@@Mud-BrainOkay, time to give the phone back to your mom and go play with Legos.
I have had both, I prefer dark brown Vermont. Not the light brown from either.
I find it funny when Guga promotes different brand of thermometers.
Anyway, it would be interesting to compare it with home made butter, which is surprisingly easy to make, and has generally a better favour, depending on the quality of the cream.
Raw cream, preferably 82%+ milk fat
and a pinch of salt :-0)
really? it's easy??? i need to learn...
@@Icemario87
Put heavy cream in a bowl and start stirring it. Keep stirring and it will eventually become whipped cream - and keep stirring the whipped cream and it will eventually separate into butter and buttermilk.
Rinse the butter in ice water to try to get as much remaining buttermilk out of it (makes the butter last longer).
END
You could use an old time butter churn instead of stirring by hand. :-0)
@@2Truth4Liberty epicccc 🤯
Hi Guga!! Great video as always, bravo! I recommend cooking the pasta 1-2 minutes shorter than on the cooking instructions on the bag so it doesn't overcook while making the sauce. :)
The fact that we get free videos from Guga Foods on CZcams is priceless; keeping the knowledge and entertainment alive! ✌✌✌
Please don't tell Guga that European Butter is a category on it's own, and there are some speciments that you can't even get in Europe until you get to the right place. And usually those ones are the best!
You now by explaining that to us you guarantee a video on different European butters now. Because as soon as Guga finds out he will test it.
And it varies a lot. When I went to Italy their butter was horrible, French butter is the standard and even then it's a broad range.
Bro said “easy to make side dish” and pulled out a behemoth shrimp.
I love that the most memorable part of the video is Leo cutting his pasta!
Leo! Fellow Canadian!! lol You've been a great addition to the channel!
My Sunday morning was going well so far, chores all done, beautiful day, then I sat down to watch Guga’s new video. Now let me tell u when I saw the thumbnail and then those 4 steaks come out I was ecstatic, and then a pasta side dish was made with that beautiful prawn and I was in love…but then it happened, something that struck my heart like a ballista, so heinous that I could cry…Leo cut the pasta😔 my day will never be the same
I can't even begin to imagine what Guga's neighbours think when he is doing a video and they are forced to smell those amazing steaks being cooked.
Or him renting a rock band to play every time he lights the grill or blowtorch
Vegans?
Another great video thanks guga!
Most wholesome guy on the internet. Love guga
“This side dish is extremely easy to make. The first thing you need is a pricey, hard to find shrimp”. 😂
He says every side dish is easy 🤣
"Super easy, barely an inconvenience."
Oh really?
Angel rips him for it on the show sometimes, calling all his side dishes easy, its funny af to watch
@@booshmcfadden7638 💀
@@booshmcfadden7638 Guga must make a sandwich with a pretty big pickle in it, i decided. Let's see if this is going to be super easy, barely an incovenience
Ironic my wife and I just did a butter comparison last week of 18 different types of butter in a blind taste test and European Karry Gold came out as the clear winner. Tillamook was last place!
Tillamook is best cheddar. Period.
@@videostash413 great cheese not so great butter
@@videostash413lol you actually think American cheddar is better than British cheddar? You’ve obviously never tried British cheddar. We invented it lol
American cheese doesn’t even come close to British cheese 😅
@@IamBATMAN2024that's your opinion everyone has different taste buds you do realize that right?
Glad to see some seafood on the channel!
I would do anything to be around this man getting fed delicious foods for youtube videos hahaha these sidekick boys living the dream
O defumado da manteiga de requeijão cozido por horas no fogão a lenha é insuperável 😊
Say what? 😲🤔🙂
I had an idea, instead of dry aging steaks, can you dry age butter or fat, then melt it on the steak
He did this in one of his videos when he tried to emulate dry age
It'd be cool to see guga do some videos on "lengua" or a beef tongue. It'd be super interesting to see the difference between one you could get at a super market vs a wagyu tongue.
I like how Guga whispers when presenting the finished product. Pillow Talk.
Sitting here in Austria with my alpine butter, knowing every region in every country has it's own style of butter over here, watching Guga use "european" butter and laughing my a$$ off...
I would love to see a European blind taste test a bunch of different “high end” European Butters and see if they can tell a difference on purely taste..
@@joel6513 taste, texture, saltiness, all there in different products. you should try some butter, you'll love it.
Fellow Austrian here! We got so many different kind of butter ourselves haha.
But I absolutely love Gugas recipes, I even tried a few myself and they were perfect in every way.
Same in the UK, we have so many different types of butter. Living in America people forget Europe isn't a country.
@@joel6513 go get a stick of Highland and a stick of Kerry Gold and try it. The difference is obvious.
American butter is quite expensive here in Europe :D
European butter is quite expensive here in the U.S. 😟. Imagine that... Imports 😅😉
Leo cutting your pasta is BLASPHEMOUS!
Try Spanish butter!!! It's called "Manteca colorá" and it's red! It has a very unique flavor!
The steaks and pasta looked very nice. I hoped that the expreiment would have broken down the different fat percentages and compared unsalted vs. salted butter for a more comprehensive test.
Also, will there be a best charcoal in the world competition? You use so much of it, and I wonder if you had the opportunity to cook and taste food that was prepared with different types of charcoal globally?
Hey Guga, you have a wealth of knowledge about steak through many experiments on your channel. However, it seems unlikely that we'll see that knowledge put into practice again. It would be really cool if we could see you combine all that knowledge into creating the ultimate steak. For example, choosing a good steak, water aging, adding something to the seal bag, putting dry-aged fat on it, and so on. You would be better at figuring out what combinations work best compared to me, but you get the point.
unlikely? That’s the entire channel 🤔
I agree!
About 11pm bedtime here, and now I want steak...
Awesome video, Guga.
Side dish looks phenominal and surprisingly easy. I want brian and frenchie to react to this video and see frenchies reaction to the side dish he loves gugas side dishes
I’ve never heard anyone pronounce European as “Ear-o-pee-in”, its always been pronounced more sounding like “Ur-o-pee-in” from everyone I’ve ever heard my entire life 😂
Also, every single last one of your videos on this channel and on your Sous Vide channel leave my mouth watering 🤤 I look so forward to seeing new videos from you!!
Oi-ro-pean is a more common pronunciation in European countries
no most people say "you-ro-pee-in" not "ur-o-pee-in"
@@justarandompersonontheinte5044completely depends where in the world you live
It's his accent that's why, it's hard for him to pronounce certain words
I use Land o Lakes spreadable garlic & herb butter. It is amazing on steaks, burgers & pork. Awesome for garlic bread and sauteed mushrooms, too. Great for anything you want to use with garlic. Seasoned perfectly, so no fussing with seasonings. Just spread and cook!
How can butter been around for over 9000 years when God created the world just 6000 years ago?
The only explanation is that god created butter before making the world
Humans invented butter before they invented God.
@@2nd2nun702 Because Christians who think Earth is 6000 years old need to grow a few more braincells. As a Christian, that is ridiculous!
It’s juices are overflowing I can feel it coming within 😊
That surf n turf looks way to good 🔥
Sounds good but I prefer MILK STEAK.
With a side of their finest jelly beans.
Calm down guys.. Europe is better.. ..🎅👍🥂.. Cheers ..
Great video! I never knew the type of butter made such a difference.
THAT SIDEDISH LOOKS AMAZING!!
As an Italian, I think that pasta looks very nice. Bravo Guga, complimenti! Ciao!
This content is not on my usual list of subscriptions but mate your videos are brilliant and you have another subscriber.
For some reason I need to cook a steak now.
Y'all have way too much fun 😂
Side dish is almost like a Crab Chilau. 10/10 would highly recommend you to make. We use blue crabs as it’s a Tampa special. Do it!!
All of Guga’s side dishes could be the main event.
Your channel is great!!
Thank you Guga for posting this video today! I was just told that I have a non cancerous brain tumor. This video has really brightened my day!
I’m enjoying the reviews of the steaks - “MMM yeah! It’s steak!” 🤣
Try making a Steak with a Solar Fresnel lens! that should get you a very crisp crust
Loved this video ❤️
I am adding this to my Friday night dinner list. I got a few ideas from Guga. Thank and keep up the good work. 🔥 🤘🤘🤘🤘
LOL@ cutting pasta. 😅😅😅😅
If you want to use european butter, get it from Europe. Not the copy stuff in the US. I have tried a couple of types, but i find Danish butter best for baking and french for cooking.
That look absolutely delicious!!
this looks like the most delicious meal on this channel
If you're looking for the best butter from Europe you should check out the Valio butter, winner of the World Championship Cheese Contest's butter competition. Second place was Fonterra from NZ and the third place went to Isigny Sainte Mere from France
I was surprised too see Guga and I using the same butter, the Kerrigold. Go for it guys!
I like the way you work with your nephews. They remind me of my nephews.
@3:43 *Guga,* what you call a _side-dish_ is enough to be my _main-dish._ Wow!
Awesome video. I've never tried European butter. Nor have I basted a steak in butter. Some stuff to try - American butter-basted steak and European butter on my toast. Mmmmm!
such a great family.
I love Kerrygold Irish butter, it is delish
I’m a Kerrygold guy 100%. It may be more expensive but it’s not breaking the bank by any means. Unrelated comment/dry-aging suggestion. I love Gochujang and really enjoyed the video when you used it to dry age. How about combining Gochujang and butter for an experiment? Dry age with 3-4 different compound buttter…would be pretty epic IMO. Are you coming to Nashville anytime soon? Would love to get my book signed
You need to try isigny st mere. You'll never bother with kerrygold again.
I can vouche for that... Born and raised in Quebec Canada, when i first came down the usa EVERYTHING tasted different. It took me years to get accostomed to the food. I can only imagine with Europe, they are years ahead of us.
Now I need Ethan Chlebowski to make an in-depth butter video
That's a winner in my book!
You should try raw milk butter some time, it’s so much flavourful
Those steaks and side dish look Absolutely Delicious! I’m so Jealous! God Bless from Caldwell Ohio!
I usually use European butter when cooking something like shrimp - but normal butter for whipping mashed potatoes, etc.
I bet people would pay aaaa llllooootttt of money to have Guga personally cook them a steak, lol🤤
The brands are the biggest indicator. My brother did an experiment with several brands. It's amazing how different they can be with the same ingredients.
Guga could you maybe make a playlist that has just the side dishes all cut up in their own little video of how to make them i think it would get loads of views and it would be a lot easier for people who love to try out your side dishes like me to find the side dish they wanna make
I cooked my sirloins in butter and other seasoning. They come out really great, with a side salad, spinach instead of nasty lettuce
@GUGAFOODS YOUR KILLING ME !!! WHEN ARE YOU GOING TO START YOUR OWN MEAT CHAIN ?!
"and that is today's side dish" - me looking at my entire dinner 😂. Man it looks so good!
Guga can you please try making a dry age charcoal butter steak might be a fun experiment
I believe I started using Irish Butter because of one of your past videos! Had to do with making a dark butter baste? Am I wrong?