I dry-aged steak in the SPICIEST SAUCE in the world and ate it!
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- čas přidán 20. 08. 2022
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This is one of the most intense videos I ever made in my life. Most importantly I was scared as it was not only affecting my studio but the whole house. But it had to be done.
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Hello, my freind 👋
@@alberteinstein1499 relativity moment
@@hurdur6828 Spot on ⏳
I've seen the episode where you brought the Sushi Master and did the wasabi dry age . Have ever tried a regular horseradish experiment?
*capsaiCIn
You should dry-age ten steaks, one in each of the "Hot Ones" sauces, and invite Sean Evans to taste-test the results.
THIS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Now that would be a cool video. Except maybe do it on hot ones instead so that he can interview Guga
Sean might not do it. He's stated repeatedly that he actively avoids spicy food when he's not "on the job".
Finally someone on here with a good idea
Yes
My problem with these super spicy sauces is that often, they don’t taste like anything but heat and pain. I prefer sauces that take your tastebuds to heaven before they kill them.
hot ones last dab sauce is pretty good
As you eat more and more spicy stuff, you build a tolerance to the spice and then you start the taste more flavors.
Yeah the Da Bomb sauce is not known for its flavor. Not sure about Mad Dog. I would love to see a video using a fermented hot sauce that people enjoy.
Yeah the chili pepper is more than the spicy chemical, like takin a salad a giving you only the lettuce. Yeah a salad is kind of defined by the lettuce, but it is only part lettuce. There are other players in the mix, and when you extract only one element you are missing out on things. The chili pepper creates such wonderful tastes because of the melding of all those chemicals together, not just Capsaicin.
@@absbi0000 mad dog has good flavor but is insanely hot, very quickly too
With Plutonium #9, to make it liquid, you are supposed to set the bottle in very hot water for a period of time and it melts the resin. You can carefully stir it and get the consistency you desire before applying it or adding to sauces.
That was the smallest bite of steak I've ever watched Guga eat and it almost killed him anyway lmao glad you're still with us bro 💀💀💀
Hey Guga, an interesting experiment would be to pickle the steak. Sounds pretty wierd but there is actually a German dish called "Sauerbraten" (sour roast) were the roast gets pickled in vinegar, red vine or Buttermilk which makes the roast incredible tender and delicious. You should really give it a try!
Sauerbraten mit Hausenpfeffer? Prost!
Sounds very tasty
Sounds awesome!
Bump
Delicious is a weird way to describe rotten meat. I joke, but just barely. It's one of those dishes that you love or DESPISE.
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 to enhance the effect of MSG by 20x-30x stronger (for example, Doritos, Pringles, etc).
I'm not sure what ratio/blend of MSG, DSI, and DSG is needed, but I'm sure you can find it somewhere. America's Test Kitchen + Kenji Lopez Alt have a video that discusses some of the science behind it.
I was thinking the experiment could be this:
1. Steak + Salt Pepper Garlic (control)
2. Steak + SPG + MSG
3. Steak + SPG + MSG + DSI + DSG
Since the MSG, DSI, and DSG has sodium in it, the salt in the SPG might need to be reduced a bit, but it's up to you. Anyways, I hope you give it a shot!
Apparently you can buy a 50/50 mix of DSI and DSG, and some Asian markets you can even get all 3 precombined.
here before guga hearts the comment
Oh that sounds like a good experiment!
oh dang
This is a very good experiment hoping guga can see this
Its so wholesome when all of them get together to try out the food
I'm surprised it didn't cook itself 😅
Lol
Guga you should totally do a gelatin/jello dry age experiment. It might be interesting since gelatin comes from bones
YESS
I recommended this one white a few videos for a few weeks but since Guga never responded or never did it, I just left it and stopped commenting.
But I hope he reads your comment
Not all Gelatin are made from bones tho.
Sorry to inform you but gelatin does not come from Bones gelatin comes from keratin which is hair or the hooves of cattle and pigs because that's where we get most of our gelatin from is the slaughtered hooves of cattle
@@Asdasty He might’ve actually done it and we are just waiting for the results
I'd personally love to see a video of you ranking some of the dry age experiments you've done over the years. Ones that were pure awesomeness all the way to one's that just Failed.
Great idea.
Very great idea
Probably when he runs out of ideas
Wait till you see the one where he dry aged Angel in a sugar brine for 32 days
The failed one would probably be the chilli jam dry-aged steak
Here's something I don't think you've tried:
Fermented Shrimp Paste.
Also known as BAGOONG in the Philippines and most southeast asian countries.
Commonly found in most asian supermarkets or well stocked asian sections in mainstream american supermarkets (ie not that hard to attain).
Perhaps try initially as a compound butter?
Or a dry aging method?
Or a marinade when putting into sous vide?
I'd be interested to see if you're down for trying, Guga.🤔
I've watched all of your videos an you guys just keep getting better to watch... seriously fun. Keep doing what your doing
Guga: Orders the hottest hot sauce in the world
Also Guga: "As I opened it up, the first thing that hit me was the smell"
Also Also Guga: "We're gonna add the whole bottle of capsaicin on top"
Dry age Japanese A5 12 wagyu in truffles and gold leaf
@@C_Castillo Are you asking Dr. Kachowski to dry age something for you? Or did you mean to leave this comment under the video directly?
I was hoping it would gain popularity for Guga to try and make an extremely expensive dry age , plus, truffles make every thing better so why not try and take a wagyu to another level
@@C_Castillo No point for the gold leaf though. Not that expensive, and it's flavorless.
okay 24k gold leaf to hold the white alba truffles on to the Japanese A5 12 wagyu and then reapplied after its cooked, and then a side dish of Iranian albino beluga caviar and imported jamon iberico de bellota paired with pule cheese made from the milk of Balkan donkeys from Siberia
The yellow cake is Teja peppers and some other stuff. I thought he said it was pure Capsaicin for a minute and thought he lost his mind. The word was Capsicum, which really isn't a specific pepper but a genus.
Yeah I was gonna say
I think it is meant to say capsaicin. It says 1.6M capsicum and the website says it is 10% capsicum powder. If it was 10% capsaicin then it would be 1.6M scoville. It's also advertised as adding heat without changing the flavour, so I think it is meant to be capsaicin with 90% filler to make it safer to use.
I love these videos. Keep making them!
Another EXCELLENT adventure with Guga and the boys from 305 Cheers !!
Just a friendly reminder to dry age a rib roast in *miso paste!* Not as a marinade on a steak overnight, but a real dry age 30-35 days in the cabinet! It's gotta be awesome, because it has everything that makes dry aging successful: fermentation and umami!
Please continue making this suggestion. Never give up my good friend! 🙏🙏🙏
I wanna see Guga in Hot Ones. Its time!
I like Guga's engineering process! Like a therapy to me. Thank you Guga for your lovely hobby, desire, proffesion, hardwork!
Somehow missed this video, but dayum I love it❤ keep trying the weird spicy products on the dry aged!
CLOSE CALL! These hot sauce extracts are no joke. I can eat Carolina Reaper chilli, but these extracts are on another level and can do serious damage even to hardcore chilli heads. Looks like most of it was removed when the pellicle was cut off, or these boys would have been on the floor.
Capsaicin's LD50 is 47.2mg/kg for an oral dose, as tested on mice. This means 4.72g would have a 50/50 shot of ending you if you weighed 100kg, and if the data is accurate. This is pure capsaicin, though, which is 16 million Scovilles. Because this sauce is a lower capsaicin concentration, you could consume more than that, in theory.
You can do your own number calculations for your own weight, but don't actually test this to find out if I'm right. But those are the numbers on it.
Dry age Japanese A5 12 wagyu in truffles and gold leaf
And it said that hot food makes our life longer...
Yeah man they could have hurt themselves with the amount of spice on there.
@@C_Castillo gold leaf adds absolutely nothing though. It's no different than dry aging with notebook paper.
Your backyard is awesome man I love the set up
Great vid Guga
Hi Guga, love your content. Here is an idea for you, you have tried all kinds of salts with steaks, please give this one a try as well South Asian Black Salt (Kala Namak), it is often used as a condiment, so please try it for seasoning your steaks after cooking and before cooking as well. It has a really unique flavor, very different from regular salt.
Indeed
That's just pepper bruh.
@@nomaanalwi9495 No, not even close
Crazy how you knew exactly what kind of video I was searching for yesterday guga! Watching with intent :)
Also, it's CapsaiCIN, not Capsain. Hats off to yall for doing this.
New camera work is amazing felt like I was right there in Florida with the squad can’t wait for the next video
I’ve never felt such fear as when Guga showed what he would be dry aging with
6:56 demonetized 😂
As a swede I would love to see if u can make a paste from surströmming, fermented herring and put it on a steak to try to cheat dry age. Surströmming taste kind of like a strong funky cheese. If u so it I recommend u opening the can(s) outside under water to avoid stinking up indoors.
🤮
Use actual plutonium next time
Yes
Guga is the kind of guy I wish wasnt a youtuber because he would be such a nice guy to be friends with just meeting on the street
Proud of you, Guga. You are a brave boy.
Looks like a Tarantino movie or a meteorite from Mars !!!
@ 0:23 It's GLOWING!!!! HIT THE DECK, GUGA!!!!
Hey Guga, thanks for your great videos.
After watching your videos, I have three requests for future videos:
- Please try some other cattle breeds than wagyu and American beef.
- How do you clean all your pans and other cooking ustensils so they continue to be so shiny ?
- Please cook a foie gras in a terrine using sous vide.
And yes I'll repeat those requests often. ;)
Please try a berbere dry aged experiment. Garlic, ginger, water, & some olive oil can give it a pasty consistency. But it’s a common spice in Eritrea & Ethiopia that I’d love to see you try.
The only thing I would of done differently is put the pure cap in one of the others so it mixed in well and wouldn’t of been a paste on one side but all in all I love the vids keep it up
For some reason this made me think of tasso. For those who don't know, it is a Cajun specialty meat made from nice cuts of pork which are dry brained then cayenne pepper and smoked till cooked through. Properly made tasso (not mass market store stuff) actually looks like beef, with the meat having a rich red color. This is actually from the pepper and smoke.
Try basting/ dry aging your steaks in Dale’s steak seasoning! It comes in a liquid and I usually baste my steaks in a mixture of melted butter and dales, and they turn out fantastic. I love your channel my man.
Non-dry-aged meat: *exists*
Guga: "...and I took that personally"
i wish i can eat the food you make , keep up the good work man and thankyou for the entertainment.
Not this steak lol
Gotta love the steak pillows in the background!
Guga seems like the nicest dude in the world. that's why i like these videos
Wow, this is an actually insane experiment. But interesting nonetheless. Maybe the next Dry Age experiment will be a bit more tame. Perhaps with Squid Ink? ;)
When I was in Portugal, they served squid ink paella.
@Bill Green
Sounds delicious.
This guy needs a TV show
0:06 *how bout I do anyway* 🎶
I would ABSOLUTELY LOVE to see you dry age a really expensive steak in A1!
come on guga where is the angel dry age you promised?
Hey guga, I have a suggestion for a future video. South Korea has it's own unique beef called (hanwoo) just like Japan (wagyu). I'd love to see you try and get your hands on it if possible! Love the videos, hope to see some hanwoo in your videos soon!
I think Hanwoo is the hardest meat to get in the world so it might not be possible
please do not steal my ideas i already have send him like a 100 posts about hanvoo vs wagyu and pomegranate molasses :)
i hope he will finally make it happen it will be a treat to watch!
@@michaszypua1596 The more comments like these the more exposure meaning the more likely it is that he will see it and make a video on it.
@@MrZack310 i was being sarcastic you know? but as i can see you didnt get it
Guga should do video on tips how to light the bbq
VIDEO IDEA - You have now found many seasonings that makes the steak great. How about the grand final of all seasoning steaks to find out what is the best seasoning/compound butter for steaks - Do a control, one with milk powder, umami, popcorn seasoning, Doritos seasoning, hump fat, steak dust, msg, bone marrow, dry aged, ranch seasoning and whatever ones were the best seasonings or butter compound experiments that really worked, to find out which one is the best tasting way to eat a steak. If you had to eat the last steak in your life, how would you season it. Thank you
You should try dry aging a steak covered in yuzu kosho! It’s a Japanese paste made from salt, Japanese peppers, and yuzu zest. Yuzu is a citrus and is also know as citron (I think) it’s one of my favorite citruses because it’s very unique. It tastes like a mix of lemon, lime, grapefruit, and I find it having a pine like smell/taste as well. It easy to make yuzu kosho when you can actually find yuzu as it grows in Japan and I think In some parts of Korea during us winter, at least That’s when I could buy it from Melissa’s produce. I think it would be an interesting experiment and it would give the steak an extraordinary flavor.
Citron is the name a lot of countries have for lemon
Yuzu is amazing!
Hi Guga! Please dry age in edible dirt/ clay. It would be so interesting to see what tones and flavours it would give the meat! 74th time asking btw!
Dry age Japanese A5 12 wagyu in truffles and gold leaf
@@C_Castillo gold leaf adds zero flavor to anything
That would just be wet aging
Use the gold leaf to hold the winter white truffles on to the Japanese A5 12 wagyu, and then ad more gold leaf after its cooked
@@C_Castillo that's just needless extravagance on top of needless extravagance, Guga doesn't even like to use gold leaf
To piggy back off the miso paste suggestion, you should try dry aging with fermented bean curd! It's a funkier spicy miso.
What a true professional. I know Guga was dying inside with that outro. 🔥🔥🔥🥵🥵😭
Guga I couldn't wait for you to try freeze dry a steak and then rehydrate it with beef stock or some umami broth like dashi stock. Must be amazing! Love u Guga.
He already did that! Go check it out
@@shaun7892 really? Would you mind if you drop the link here for us to see? That would be much appreciated, thank you!
If I'm not wrong he did a freese dry experiment by rehydrating the steaks with butter and bone marrow. But since butter and bone marrow are mostly fat, then, I wouldn't think that's considered re'hydrate'ion, since u need hidrogen to rehydrate something. Water is H2O right, and dashi stock mostly is made from water, so it would make more sense if he tries to rehydrate a steak with a water based liquid.
*freeze
9:25 Yeah it was ok-😂🤣 HAHAHA!
I really like watching your videos. I want to go to Florida just to eat in your backyard. Seriously. What was funny to me was the INSTANT SWEAT from the bite of the hot sauce steak. It was instant sweat lol.
guga never fails to make me hungry.
Once again, friendly suggestions for future dry age/marinade experiments:
- Heinz MayoMust (or similar, amped-up Guga mix) - An Old Bay/Zatarains seasoned 'surf'-style' turf.
- Filipino Bagoong (fermented fish paste) or Mang Tomas ("the all purpose sauce") - Chicago or Italian-style giardiniera
- Some kind of 'pizzaria steak,' with all the shaker condiments (oregano, granulated garlic, red pepper flakes, parmesan cheese)
- wet vs dry aging experiment.
the mayo mustard ketchup its already done by guga, look for it is a good one
@@elmeropapaito sure, saw it. It was recently, it was a pretty successful go
maybe you didn't know, but Heinz came out with what they call "Mixed by Heinz Sauces" which include MayoMust, Ketchill, Kranch and Buffacue, but discontinued some already.
"I think this is the only sauce in the world that is trying to put you in the ground"
Cooking with Jack: Am I a joke to you?
Except when you cook with jack all the alcohol is cooked out in the process
@@Silvercrypto-xk4zy They weren't talking about cooking with Jack Daniels whiskey, they were actually referring to the CZcams channel Cooking with Jack, which is infamous for making terrible food that's arguably not fit for human consumption.
@@executor32 party cheese salad
@@supersmoother bean-mayo salad
@@key-sendo garbage stew
@Guga do you use a whole bag of charcoal when you grill? I would love an updated video of you showing the long edit of the charcoal grill getting fired up and managing the cook of the steaks!
I love how he so pleasantly says “this is one of the worst smells I’ve ever had in my life”
I bet this was filmed after Uncle Roger's visit and that's why Guga is still making residual "meat" jokes
I was thinking the same thing!
Guga, you have a great channel, been a fan since the beginning, but what happened to your cousin that you had on to sample the dishes you made, he was funny as hell, bring him back on the channel, in fact, he should have his own channel! Also, could you have an episode maybe on brazillian dishes? Thanks.
He usually appears on Guga's other channel I think
I would LOVE to see you dry age in samyang Buldak fire sauce!! It’s pretty hot but it also tastes AMAZING! It’s the best hot sauce I’ve ever had and I haven’t been without it in my household for about 5 years now! It’s that good!!!
I used to put that stuff in white cheddar mac and cheese as my COVID meal and my goddddddd that stuff is dangerous!
Omg that was a tough one to finish lol
Guga you're a true soldier!
Guga needs to do real Uranium yellow cake next.
I can only imagine how spicy the steak would have been if it wasn’t dry aged, and just cooked on the spot
If that didnt kill your mouth instantly, it would obliterate your insides.
@@itsshrimp91kills your eyes first, speaking from experience
"Cheers everybody" :)
Makes me happy to hear every time
Heh Guga. I love your personality like a crazy Uncle from abroad. But this experiment was borderline crazy. Well done.
When you first started prepping the meat with the hot stuff I was thinking "Oh man, Guga should have called Roger from The Hot Dang Show for a collaboration video". After seeing Angel and Leo like the resulting steak, I think Roger would be disappointed that all the hot was cut away.
Thanks for watching, you have been randomly selected from among the winners for the day. Message me on telegram to claim your prize. 🥳
I was relieved when he cut all of that stuff off on the outside; he used those extracts and sauces completely improperly and that steak would legitimately be a healthy hazard if they had eaten it with all of the extracts on it
I still think mint jelly/sauce will be an interesting try. It is used on lamb, which could work on lamb steaks. But there are so many varieties (British style, Indian style, etc.) of mint sauce/jelly that you could do several. Both lamb and cow.
Whoever edited this video deserves a gold star
Guga should totally go on "Hot Ones" that would be a fun episode.
for the pure capsaicin powder to work you should have added water and make a paste out of the powder, after this you can rub it on and it will get absorbed.. the extract you put on first is so thick that it acts as a barrier and that powder will not dissolve in it. i dare you to do it the other way around. put the pure capsaicin powder in a bowl, add 1 tbsp oil, 2 tbsp water and mix it into a paste..(heating it up and letting it cool down before using will make it even hotter) rub this on your steak first, let it sit for a couple of hours, after that pour your other sauces on and do your dry age. i think 2 days should be enough. i would love to see you take a bite out of that steak.
Actually it is not soluble In water but oil or alcohol works I think.
@@boarbot7829 Yeah thats why 1 tbsp of oil is added, the water is just to make it more liquid. heating it all up in a pan helps .
Guga never fails to keep us entertained
Everybody saying Hot Ones is 100% correct. This needs to happen. One video with Guga for the prep and one with Sean for the interview.
Hi Guga, love seeing your experiments! Just thought of a video idea. How about dry ageing beef using terasi/belacan, shrimp paste from southeast asia?
We need more burger videos!
A ribeye burger with slice
I love you guga
Early
He has a wife
Nice
He is straight...
@@RonaldoMessiGoat765 that doesn’t stop anyone from loving anyone as friends :)
Damn Guga. That new searing music was fire!
Glad you didn't hurt yourself, but not a true representation of the heat. Love your videos!
As someone who purchased plutonium #9 with a coworker to try, this is absolutely insane. Not only because it's insanely hot, but because it tastes like liquid metal.
I don't know how to tell you this but you might have been bleeding at a *V E R Y* concerning rate
@@Bleepbleepblorbus welp, it was years ago. I’m still here, so I think the bleeding has subsided lol
worried about the gloves, but will gonna eat it
hey ziprecruiter, that was very smart how u sped up the ad portion, i actually watched it lol
I watch the ads for you guga!
im a vegetarian but have been watching these for ever hahaha
I would love to see a joint episode of Guga and Hot Ones.
Instead of wings do tiny bite pieces of steak dry aged in each hot sauce in the line up!
I love how Guga puts pepper on the super spicy dry aged stake i know i know is for the smell don’t judge me but i found that really ironic 😂
Guga, you should do a video on all the side dishes you've presented on the program. I'm sure people would like to watch that one.
I have been asking for kangaroo burgers on every single video Guga posts for over three years now and I’m not going to stop until it happens.
So, I have to say that capsaicin extract looked similar to thc concentrate known as wax, so I was wondering what would be the result of dry aging in some of that (provided it doesn't violate any of your local laws(or googlez (or go against any of you, or your co hosts beliefs)))
you mean kief?
im definitaly going to try this
Guga, do you have a video where you give the instructions on how to start grilling a steak on charcoal from scratch. Literally how to season it, prepare the charcoal. How long to sear and what temperature should I cook it to? Assuming I want to cook medium rare 1.5 in prime ribeye steak. Thank you
These sauces are awesome, just so expensive, but you can typically find even hotter and better tasting hot sauces than the mad dog plutonium if you know where to look. Also, to be fair, you're not the only person that dry ages meats in super hot sauces btw, and you're barely scratching the surface here with how hot things can actually get ;)
THE MUSIC IN YOUR CHANNEL IS SO COOL
bruh the memes, chef's kiss
Hey Guga I would love to see a steak dry-aged in steak. Much like the steak dust video.