They all said use FICIN on $1 Steaks… So we tried!
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- čas přidán 4. 09. 2024
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There is a special enzyme that might just be able to fix all cheap steaks around the planet as it's available to everyone. But does it really work well? Let's find out!
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#Steaks #Experiment #Grilling
Guga, your quest to make a “one dollar” steak taste like a million dollars is always fun to watch and learn. Could you make a video with all the ways you tried this and scale them best to worst? I love your channel! Keep up the awesome content!
These honestly are around 3 dollars a steak so still not a bad deal
he already said the best is the pineapple. what more do you want
@@smhgaming3259 inflation is mfer but you could find one of those steaks for a buck just gotta look hard.
How is it fun? Every video is exactly the same its boring at this point
@@j.s.h7046 ok? don’t watch it then?
Guga, you should try to cook the steak on the pressure cooker. It comes out super tender and that's how my family always make eye round.
That does sound good. We have cooked ribs that way
dude If he does this and it a major success i'm gonna run to the store to buy one the next day!
This is your next must guga!
Thats the way we Brazilians cook toughand some soft cuts of meat. I really like eat ribs & potatoes on pressure cooker with rice and flour made of Mandioca, a type of root that grow only in South America
I would love to see that
As one of the biggest fig enthusiasts on CZcams, I approve of this video 👍 Dried figs have a very intense, nutty flavor and concentrated sweetness. I recommend getting fresh figs (if you can find them out of season) and puréing them as a marinade for your next experiment. Blending the figs into a liquid (like you do with the pineapple) will not have as strong of a flavor or sweetness, so it may not impact the taste as much. You may get better results.
Fresh is usually ALWAYS best.
Fresh figs right off the tree are SUBLIME.
Fresh figs are amazing!! I wish I could get them more often!
@@kourtbee8509 Harlequin bugs LOVE them!
On point comment coming from a commercial strawberry person.
I just want to say thank God for Guga. I've been watching for a couple of years now and because of his videos I cook much better steaks than I used to. My finest achievement was buying a £100 A5 Japanese Wagyu ribeye and cooking it to absolute perfection for me and my friends to enjoy. Seasoned with salt, pepper, and garlic powder, then cooked sous vide for 2 hours at 57°C, and finished in a smoking hot pan to give it a gorgeous crust. Hands down the best steak I have ever eaten, and absolutely worth every penny!
Nice! You should make a dinner party with lots of Gugas side dishes and a few steaks like that on Christmas thanksgiving and special occasions
Guga's obsession with the one dollar steak is reaching legendary levels. I'm convinced he'll do it one day.
CRAZY IDEA. Pineapple is still the reigning champ, but it leaves a sweetness and it never seems to compare to filet minion. Make your pineapple puree out of a whole pineapple (including the leafy stem, which also has a LOT of bromelain) and pour into a bowl. MIX IN 25 PACKETS OF ACTIVE DRY YEAST, AND LET THE LIQUID SIT FOR 2 HOURS. The yeast should consume a lot of the sugar. After the 2 hours is up, then put the eye round steak in that NEW liquid to tenderize for 1 hour. NOT DONE YET. Coat steak in MSG and dry age for 2 days in the fridge uncovered. Cook and serve. If a lot of the sugar is eaten by the yeast AND the MSG adds a nice UMAMI flavor, it could be the right combination of tender, flavorful, and NOT noticeably sweet. This could be a game changer, it also could be terrible.
Sounds like you had something there till the I read the last part
Lol. Please try this and tell us how it goes.
$1 Steak idea: since the Jaccard is causing it to lose juice while cooking: after stabbing, put it in a vacuum sealed bag with wagyu tallow and cook it Sous Vide. Hopefully bathing it in the tallow while cooking will get the tallow inside all the little holes the Jaccard pokes into the steak and make it juicier than the control (while also being more tender).
i remember a video a while back where they found that putting fat in the sous vide bag makes it less tender
Maybe instead of loosening the fig up with water, go with something acidic like lemon or lime juice (or maybe even grape or pomegranate). Thought being, the sour might balance the sweet and the acid might help tenderize even more.
strong acids denature proteins, when you expose meat to it for too long it creates mushy and slimy texture, kind of like bromaline in pinapples
Actually that might change the effect of the ficin acting as a protease on the meat. Due to the acid being at a lower pH, the state of some of the amino acids in the protein will be altered which would also alter its shape, which definitely does affect it's effect as an enzyme. The better option is to sequentially at these element, the fig mixture first followed by the acid.
@@MunifTheGreat Doesn't matter as ficin is almost non-existent in dried figs. You need fresh figs and mostly the skin and stem of fresh figs to get that ficin. Once dried, the ficin is useless.
dumb idea
@@MunifTheGreat you sound really smart, but that would probably be a terrible recipe in practice 😂
So I’ve done maybe 2 of the steaks guga has done for experiments but those side dishes though. Always got to try them. Has he done a side dish fight for best steak side dish?
Yeah side dish wars
Yeah your mom
Ive made so many of his side dishes and started making his smash burgers, so fking good lmao.
@@ManG1aze those smash burgers are life altering. Especially with a homemade brioche bun. Worth the effort.
@@bochapman1058 for reaaallll
That Jaccard is perfect for a faux wagyu idea I had, but it's a little complicated. You may want to get The King Of Random to help you out. First you tenderize the steak with the Jaccard. Then you put it in a clean vacuum chamber. Render beef fat, preferably wagyu. Pour the rendered fat into the chamber till it covers the steak. Turn on the vacuum to "Fat stabilize" the steak. This pushes the fat into every crevice of the steak. Take out, wrap in foil, and stick in fridge to cool the fat to a solid. Remove from fridge, trim excess fat. Cook, and enjoy.
Guga when will you experiment with a A5 Japanese Wagyu Eye-round? It may end up being the most delicious $3 steak ever
dry aged wagyu a5 eyeround the ultimate test
He already did a wagyu eye round, not sure if it was A5.
Edit : It was not A5, it's on his second channel.
there is no $3 Wagyu
@@BigMuddyCountry in case it wasn’t obvious enough, there’s no $1 steak either but if you buy the eye round portion and cut it up it ends up at that equivalent when dividing the total cost. Hence, the title of this video and subsequent wagyu idea.
@@MrJustapersn depending where you are, you can get eye of round for about $1 a pound.
100 years in the future, the annual Guga prize will be awarded to innovative food scientists for advancements in steak tenderizing technology.
It’s the year 2XXX, meat tenderizing has become so effective that an Eye of Round becomes more expensive than a chateaubriand since the only difference that matters at that point is the inherent flavor of the meat.
In Sweden, you have several meat dishes with figs, such as _Pork fillet with figs and walnuts_ , _Pork chops with figs in balsamic vinegar_ , _Grilled beef fillet with truffle sauce and caramelized figs_ and _Fig-packed pork sirloin_ .
I have an idea. It extends this fig experiment, using I-round again.
1. blade tenderize the steak (chacard?)
2. Add fat:
2.a. Wagu tallow warmed to make it a liquid and soak the steak in...hopefully infuses into the blade holes.
2.b. Duck fat soak as in 2.a.
3. Let the fat solidify in the refrigerator. (time? unsure how long...30min-1hr?)
4. Add the fig paste to tenderize as in this experiment.
5. Cook!
I would love to see if the fat infusion would increase the juiciness and flavor!
Do this guga please
It's "eye of round" and "jaccard".
I love the way you speak, your voice is so calm and makes me fall into the process with a great interest every time!
Same. He should be a voiceactor. Id love it.
8:20 - 8:30 Angel speaking from experience :)
I've been brining my steaks in pepperoncini juice, garlic, and ranch seasoning before I sous vide, definitely worth checking out! And the results are even better for chicken, it's genuinely the best chicken I've ever had in my life
Ranch seasoning is one of the gems I've recently discovered.
Fig is also nice with pork. You can make a sticky marinade original recipe is
1/3rd cup of plum sauce or fig chutney
2 Tbsp of soy sauce
2 Tbsp of sweet Chilli
2 Tbsp of honey
1 Tsp ground ginger
2 tsp mince garlic
1/3rd tsp of 5 spice
Usually paired with spare ribs
The side dishes are always best for the parents that love to cook!! 👌🥰
Happy Easter everyone! 🐣
Wow, great experiment with fruit on steaks. You should try STARFRUIT on steaks next time. Starfruit marinade, dry-age in starfruit juice w/ the cloth, starfruit compound butter. It's gonna be AWESOME.
Based on this, it feels like you should try pineapples and figs mixed together to tenderize the steaks. Awaiting next experiment :)
I was thinking the same thing
The production value that this guy has from the simple voice over, to when he's grilling and the music kicks in and the slo-mo sear on that steak. You can tell someone is putting in a lot of work to make these videos
I love the $1 steak expirements!
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. ;)
Guga you should try cooking a steak in a pressure cooker (like an instant pot) to see how juicy the steak becomes. Compare it to other cooking methods.
Wouldn’t the instapot overcook the steak? How long did you cook it for?
it won't be a steak anymore though
Guga, I have two experiments for you to try!!!
1.) Cook an eye round confit. I have a feeling if you confit it super low and slow, then give it a crust with the torch, it will finally be the eye round steak that you’ve been dreaming of.
2.) Asafoetida infused oil or ghee to baste a steak. It’s a resin spice from India used to give food a allium flavor. You have to let it cook in fat before using it though or else it will overpower your food. Also, beware of the quantity- a little goes a LONG way. Maybe compare it to a garlic basting?
Hmm. Very interesting. A friend of mine has a nice big old fig tree in his yard, here in Central Florida. I may have to try this one myself. Just last night i used some pineapple juice i smashed by hand on a nice large 2.5 inch slice of rump roast, and it was super tender.
I'm Afghan. Traditionally with tough cuts of veal or beef for kabobs - we'd blend onions, unripe/green figs, salt, citrus juice, and a little water; optionally cumin, coriander seeds, and cardamom as well. We then pass the blended mix through a cloth (cheesecloth or cotton cloth) to strain it and use the juice as a tenderizing marinade.
Using just the juice stops it from having burnt on crud when grilled.
When skewering them, it's traditional to put bits of sheep fat between them. Wrapping it in bacon or other animal fat should work nicely as well. Basting it with vegetable oil is also an option.
Supposedly the unripe figs have a higher Ficin content and they're less sweet.
The traditional citrus is the Seville or Bitter orange which is an orange that's not sweet. Unripe oranges work, lemon/lime works, or a mix of lime and orange juice is a great substitute.
@@aminy23 sounds amazing
I think all of those figs came from a small radius from Fresno, CA where I live. There are numerous fig orchards that have been turned into housing and business properties with in the city. One factoid, those old roots produce termites that we have to treat for all the time. But another factoid is we grow 77% of all the garlic grown in the US. Come join the national garlic festival in May. There are still fig festivals too.
Guga, thanks to you, I can cook the tough meats I receive, as steaks. I use pineapple, and those hard meats(probably some are even eye rounds, but IDK) become tender enough that I've never had any complaints at home. People here don't usually have steak and they really enjoyed it. In contrast, my mom once took bite sized cuts from those meats I cook to see how they are without pineapple. Yes, they were really unchewable, even though the smell and taste was great.
I also did some bread crumbs deep frying to add the crust the pineapple took away, and it was even better! The crust was separating, though, because the steak was too juicy or watery. So I will only do the flour the next time, so it will dry the outside of the steak and, hopefully, let it have a crust.
BTW, pineapple is expensive here when compared to buying power. So I add some water too, so I have more juice from the same pineapple. There is too much enzymes anyway, so diluting doesn't hurt anyone, while letting us have more pineapple.
I think I speak for everyone when I say we need and would love a entire episode of side dishes tasted and ranked by you all and possibly as a extra try a few side dishes you've always wanted to try but never go around to it 😁
I second this!
I am so surprised that you have never tried Kiwi for tenderizing. It works even faster than pineapple. I blend up kiwi, put it on my steak for a few minutes and then grill it. If you leave it on too long, it will fall through the grill. I love it!! 💜🤗🤗💜
i'm pretty sure he tried kiwi already
Do you wash the steak afterwards?
Great video Guga! I always love watching your experiments. You should try dry aging steak in mayo. Or maybe dry age a steak in samjang, which is a fermented Korean bean paste. Sorta like gojujang. Keep up the good videos!
Guga is the only guy that has both the most expensive and least expensive steaks in his fridge 😂
I used to help a friend with grocery shopping for his BBQs and we always bought the meat the day before and we stuck it in the freezer overnight to "tenderize" it. The water drops will turn into ice crystals with sharp edges a break everything up; its internal stabbing.
I feel like guga works hard af. So much content 👌
I think the fig would work really well on tougher cuts of pork. Pork works really well with sweeter flavors.
Bro why I'm fasting rn 🥴
Same. I torture myself with recipe videos haha. Ramadan mubarak.
Don’t fast. Just go carbless and enjoy all the steak your heart desires
@@TheXV1CT0Rx it's Ramadan I have to fast
I'd love to see a real-time guide for doing the sear first and then going indirect. I can't seem to avoid getting a gray band griling them this way. Reverse searing gets great results every time, though.
Dry aging steaks inside honey seems like an experiment you could do
12:07 was the perfect opportunity for Angel to say "Gugas your uncle" 😂😆
I bet Guga is gonna dry age a steak using Ficin soon. That would be great if he actually does lol
Based on what happened when he experimented with times on the pineapple blend, he's gonna end up with a pile of yarn at the end of that. Waste of beef.
@Guga - When you use the jaccard, the blades are going with the grain of the muscles strands, so I don't think it's breaking them up so much as pre-separating them. I know for other cuts, you have to cut them a certain way so the final cut is against the grain. I wonder what would happen if you used the Jaccard on the roast before cutting into steaks? Then the blades would be cutting perpendicular to the muscle strands... basically cutting them into smaller strands.
Also in that same vein... I wonder what would happen if you just used a deli slicer to cut the round into VERY thin slices and then glued them back together with meat glue?
The real gem on gugafood is actually on the side dish. It never dissapointing and always good
You should try to tenderize that 1$ steak with papaya.
Papaya has also a tenderizing enzyme, but the best is yet to come:
The enzyme is in the papaya flesh and in the seeds.
The seeds have a peppery taste an don't add as much moisture as the flesh of the papaya would add, so a good sear should be possible.
Hope my English is not to bad.
Greetings
Alex
I actually think leaning into the fig more on the steak would make it taste amazing. Instead of just scraping it away and hoping to mask it, make a fig steak sauce or something.
Hey Guga i have a suggestion to make for your next dry age experiment .so can you dry age 3 steaks? one steak should be dry adged with dry anchovies in theorie it should add great umami flavour. the second one is shitake mushrooms again great umami with abit of fungus taste. the third one would be kinda special since i think regular truffle would be to expensive use truffle oil should get simmilar result . if you have read this thankyou for doing so.
Due to the nature of how figs get pollinated they evolved to also be a stomach to digest bugs.
You're thinking of the fig wasp. It doesn't fully digest the bug, the bug remains trapped in the middle and deposits it's eggs in the fig. As the fig matures new wasps shoot out of it.
That insect doesn't exist in North America, so they had to develop varieties of figs that don't require pollination by it.
Interesting that you use dried figs. If you have access to a fig tree and can get young leaves and/or unripe fruits you can make a literally tasteless extract of the latex (fig milk) into some cold water. Soaking off a bucket of unripe White Genoa figs - for green fig preserves - leaves a water that has enough ficin to make your skin sting if its too thin. The latex contains the most enzyme. Green Papaya fruit and leaves contain papain which is also an excellent meat tenderiser.
Still waiting for Wagyu eye round. Hopefully he tries this soon!
(ps. I don't even know if you can get this cut)
Guga, in indonesia we cover the meat using papaya leaves to tenderize meat, usually we used it to tenderize lamb satay. Try it 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. (Day 46 of begging)
Dry age in sawdust of grill/smoke flavor woods: hickory, mesquite, and applewood!!
I’ve got an idea… How about dry aging a Steak in Bone Marrow?
Would love to see you do Venison! My personal marinade always has Rice Vinegar, olive oil,, chopped garlic, a little coarse mustard, a little worcestershire and a little balsamic. But I'd love to see yours Guga!
I think he already did
The song you use during your grill montage slaps man. It's so catchy.
That animation with a sandal was funny 😂 My mom also used whatever handbag she had the time
Mix fig, papaya and pineapple in equal parts, then give it 10 minute sprite rinse and finish it with a powder milk crust.
That would be good.
OK OK OK! Fig but instead of water use pineapple juice to make it spreadable
so you can have:
1. Control
2. Fig
3. Pineapple
4. Fig with pineapple Juice together to make it spreadable
Food and music is LIFE to me back in the days I use to break a few eggs in a bowl give it a mix and add tuna and salt and pepper then add oil to a pan and get it hot and add the mixture let it fry for a couple of mins then flip it then when finished add to bread with butter and some ketchup and my sisters used to love that also u can add cheese too, so like I said food and music and company that's all u need!!! Bless Up!!
Guga can you try fasting before eating a steak? People say that any food/beverage you consume after a fast tastes amazing
Thanks for this upload! I recently started on the journey of heart, liver and cheaper cuts of meat. Not just to save money but to also diversify my "meat portfolio"
I've come up with a marinade for flank steak that eats through the toughness and turns it into a prime cut!
I remember Emeril Lagasse broke a food processor on Emeril Live while processing figs for Christmas cookies, so I'm impressed to see yours survived!
"I love being outdoors"..."And with Hunting clash I can do that from the comfort of my home."
Nice video, but the best part for me was in the commercial.
Guga, can you try some of the tenderizers but cut the round like a picaña. Like cut it where the fibers are long and only cut short when cutting for a bite.
Try using a cuber. Cubed round steak is frequently used for chicken fried steak and it's fork tender.
2 ideas:
1) you should slice these steaks on the bias to help shorten the meat fibers in each slice, which should help with the tenderness.
2) for the blade tenderizer, what would it do if you tenderized it AFTER you had cooked it and let it rest, just before serving? Theoretically that would keep the juices from flowing out during cooking.
Probably break the tenderizer from being so tough
I love eye round. I sear the outside, then wrap it in foil and cook it at 225 until medium rare. I then slice it very thin and it is delicious great for any meal.
Guga: if you are going to use Jaccard, you cannot grill the steak afterward, as you saw (the juice escapes). Jaccard is perfect when you are going to cook it as a country-fried steak or if you are going to make beef parmigiana. It also works for sous vide, but not as well.
Is it possible to do a double dry age???
Like, dry age a steak 🥩, then after cutting off the pellicle, dry age it again?
Of course you would have to start with a larger cut. And even then I would think that the second round of dry aging would have to be shorter than the first.
Would a double dry age be better than a single?
You could just dry age it twice as long. 90 days instead of 45. I can't imagine that cutting the pellicle will make much difference.
I will often use a Jaccard (when I do use it) after seasoning. It helps to push the seasoning deeper into the meat. This method works great for my sous vide cacao rubbed brisket.
I found that if you use a needle tenderizer like you did on a tough steak, you can compensate for the loss of juices by marinating the steak in a wet marinade or rub, therefore reintroducing more moisture to said steak.
Figs make a nice fruit preserve, I have a fig tree in my backyard, it hasn't produced much yield in the last couple years, sadly..
Some Austrians use roasted fig as a seasoning for their preferred coffee blends, the UK have regulations for making that kind of coffee grind and it's no more than 15% fig seasoning.
I love your new Tree vaine cutting/serving board!!
I think the jaccard is good for wet cooking methods. Good for Swiss steak or gravy braise to let flavors in.
Gotta try this side dish...did the split Yukon gold potatoes today- everyone loved them! Went through 5lbs of potatoes!
Can you make a compound butter with pelecose to have with a non dry aged steak and compare it to the dry aged one?
Try it on lamb! Fig would go great with Magreb-style honey-almond lamb dishes. I'm sure there are plenty of herbs and spices that could make lamb dynamic as well--seems perfect for an experiment head-to-head!
Repeat comment from previous stake tenderizing video.
One thought I had a while back was to potentially tenderize tough meat was by rapid and repeated freeze thawing. Basically cut to stake thickness and place in a sous vide bag then use dry ice or liquid nitrogen to freeze and thaw with water bath probably at least 10 degrees below cook temp (for 10-30 min or just to thawed through; not to bring to full temp just to get as rapid a thaw as possible without cooking the meat at all) and repeat as necessary (maybe 3 cycles minimum and I think you will probably get diminishing returns after 10 cycles so maybe that as the extreme maximum).
Based on some of your older frozen steak and thawing videos, I think the rapid freezing and thawing from the process I described might prevent some (hopefully most if not all) of the loss of quality seen in the repeated freezing experiment you did a while back. I know you found that the refrigerator thaw to be best, however I think the repeated multiday thawing may have contributed to the loss of quality seen in that experiment (maybe if wanted, do the final thaw in the fridge). Also, the ultra-cold rapid freeze in dry ice or liquid nitrogen may help prevent the quality loss seen in the repeated freeze experiment (with liquid nitrogen likely being the better option).
Guga, you got me into cooking steak. I've tried a lot of steak because of you. But I've never seen you make steak my favorite way. Salt, black pepper, and hickory pellets. I'm trying you guga. The hickory smoke takes it to another level. Please please please try it on your show. It is a life changer.
Steak #2 with the blade tenderizing would be good with some of the ranch seasoning compound butter. Extra flavor and some juicy goodness.
Angel saying "Bob's your uncle" just made my night.
Thanks.
Use the fig marinade with some BBQ dry rub seasoning. That way the slight sweetness won’t be out of place.
Angel has really developed somw mad skills in this over the years 😂
I like a chew, that said I fork every steak I cook to get the flavor (seasoning) in it as to on it but I'm a crazy person and enjoy watching ppl tell me I'm doing it wrong. Thanks guga for giving your quality ideas!
Hello GuGa. I’ve been watching your videos for about two years now. And I think you are an amazing chef! So I was wondering if you are ever going to make your own restaurants. So we can try your delicious food. Thank you for the uploads.
Hey Guga, I’m trying Keto. Could you include a few keto sides in your videos? I watch every one.
Thanks!
For your next $1 steak video, you should try deep frying them after tenderizing with pineapple / ficin - I think the crust from deep frying would take these to the next level!
Omg Guga....this would be a lifesaver. Make a separate channel just for shorts. And make it only include your amazing side dishes so folks can find them easily. Don't even need new footage just throw in the side dish section you have here lol.
I would forever be in your debt!
What you should do is make Kangaroo burgers! It would make for the perfect mystery meat episode! I have been requesting this for over three years now on every single video!
Love your experiments with cheap cuts of meat, would like to see more of what can be done with eye of round ground, and the tools.
Maybe try adding juices back into blade tenderized steak after it's done. Or some of your infused butter?
Maybe with a Ficin extract, It'd give the tenderness without the flavor change.
I never get tired of watching these videos. Love the experiments.
Next tenderising test
Pineapple vs Sour cream vs Fig
ROUND 2 FIGHT!
Great video!! I really appreciate your guidance and instructions on how to improve on my beef delights!!
Would you please make a video about how to dry age a store bought steak?
Thank you!!!❤
I always like the camera work during the grilling part.
It would be nice to see you make videos using thick pork or lamb shops. They are also amazing cuts of meat, cooked on the bbq or in a cast iron skillet.
@GugaFoods try Texas Pete as a tenderizer I've been doing for years you pour the hot sauce in a bag with the steak vacuum seal it for at least 3 to 5 hours perfect steak
wash the steak after the fig treatment. pat dry, maybe airdry in the fridge for a little bit, then maybe apply some fat to it: oil/butter/tallow/wagyu-fat etc before cooking. also cooking it on a pan w butter might help more than grilling it since it has no internal fat to keep it moist
Guga: “smack it down like there’s no tomorrow”
My parents: “done”