I tried to age Steaks for 1yr but this happened!
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- čas přidán 22. 05. 2024
- I love steaks so much that I am willing to push the limits. Today I tried an experiment quite insane. I was hoping it would an the best steak of my life and the results were better than I expected!
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#science #food #experiment - Zábava
0:56 I'm an adult... I am an adult...
1:07 Oh no...
It just keeps going LOL
I see reddit is leaking out
the steak cumjar
Uncle Roger: sorry children
Oh my, oh my… not gonna stop laughing…
.
.
.
… of excited dudes about dry you-know-what-about jokes 🤭🤷♂️
0:56 very relatable situation
Oh no 1:07 is even worse
@@joustmaster_69😂😂😂😂
@@joustmaster_69”special liquid which is aliveee”
@@shikiriki_the_death_tree add in my special liquid
HAIYAAAAAAAAAAA
Spoiler alert: They die
XD
Bro why would you do this to us
Thanks for saving 10 minutes of my life
bro really spoiled the anime ending for us
True Dude ✌🏻
I propose “I made 100 years of salads” and force Angel to eat them all
The greens are Angel’s destiny. Do it Guga!!
Not a bad idea
Angel will probably prefer to be dry aged instead.
Salad doesn't belong in this channel tbh
@@Jannis-hj4vm Well obviously these would only be salads that included meat in them, lets not be ridiculous
0:56 im convinced guga doesnt write the script and angel is trolling 🤣🤣🤣
It's awesome that you finally put the exact amount of ingredients in the video for side dishes. Thanks Guga🤗
Yeah i was just about to comment on this!!! Really awesome!!! That helps out a lot
Absolutely amazing. I can't wait to try it now with the ingredient amount. Thank you so much Guga.
What, the term "a good amount" wasn't accurate enough for you? 😅
Like Uncle Roger would have said: Just use feeeeeeeling! 😅
And also use proper units =)
Guga forgetting steaks in the back of his fridge needs a playlist.
If you're looking for an experiment I have a suggestion. When you make burgers add 1/4 beef liver by weight. It gives a deeper flavor to the burger.
I've got liver in the deep freeze I have no idea what to do with, I'll try this next burger night!
@@Leedy818 it also makes really good meatballs.
If you're not a fan of liver flavor go on the light side of the weight mix.
I'm sure Guga have a 10 years old steak just laying around his refrigerator
It’s coming!!!
@@GugaFoodsoh dear god!
100% it exists but 50%-50% if it's by mistake or intentional
@@deebambi5567 knowing Guga, it was probably and apocryphally intentional. 😆
Bro just violated the jar with that meat in the beginning 💀
bro ain't ask for the jar's consent
I love the fact that you included the ingredients when making the side dish. Please keep that in for future videos ❤
i second that
Doesn't he always do that?
Nope not always. He says it's in the description down below usually 😂
at this point, i'm wondering if guga has a steak he's been dry aging for a decade
I’m wondering how much fridge space my boy has.
@@FATALBLINDMAN22 A lot, he has a video where he shows all his fridges and freezers.
If you scroll down he said "It's coming" to that.
At the 2:55 mark youtube captions came in clutch with "in the end I was left with death." when you finished tying off the steak😂
Lmao af
Guga Foods, Subscribed because your videos always make me smile!
Now dryage a steak in coconut
coconut milk would be interesting
Huh... would watch.
As in using coconut or shoving the steak in a coconut?
@@Nekoneko937 Dry aging it in coconut flakes or coconut pulp
i can see guga looks a lot healthier and looks like he has so much more energy! Good job and keep going on your fitness journey!
Puts steak in liquid
"DRY aged for 365 days"
Bro aged steak in the Pony Jar lmao
I live in Montreal and there is a place here where they have been selling one year dry aged steak for years. I had it a few years ago and it's amazing. Now, this year he started selling 2 years steaks and keeps trying to push the limits. He is planning 3, 4 and 5 years, he will stop along the way once the steak get too small once trimmed.
Basically a Canadian Guga 😂
@@Samizouza well, they both bald....
Ou exactement
@@TheReddinotimeforce le marchand du bourg sur Beaubien près de Papineau
Always exciting to see ur experiment love it❤❤
I love the addition of ingredients and measurements on screen
I wonder how many steak experiments he has just waiting around?
Thank you for including the ingredients and measurements on screen! I really want to try those fries!
Wow dedication from Guga!! Awesome!
Oh Guga. These double entendres are killing me. 😆
4:16 ah yes adds up. Classic Guga
Love your honesty Cheers Guga
Those fries sound awesome. I will definitely try them sometime. Beef is definitely best preserved by drying and smoking. Pickling is best for more greasy meets like duck or pork, and brine is the gold standard though remember to leave as little air as possible in the container before sealing.
guga makes everybody eats his experimented food.. he is the man 😅😂
Hi Guga - thanks for you videos, love watching them. Can you please share the recipe for the fries you made? They look amazing!!!
In 2030, we would have the first 10 year aged steak. Can't wait for that Day.
You mean when he will be dead? Look at him and look at what he eats.
Dude was spot on the fermentation taste xD
6:55 Guga channelling his inner Ainsley... Yeah Boi!!!
first minute alone is pure gold
Guga try dry aging with fermented bean curd! Interested in seeing the results.
love the show guga, keep up the great experiments
Guga you’re looking slimmer bro
i read this as he was doing the ads for Guga's kitchen utensils, and the box vs current guga, dude looks healthier
He does have a pretty damn well equipped home gym right off the kitchen. Can't remember what video it was in, pretty sure it was someone else that visited Guga and got a bit of a tour.
I love this channel! Kombucha aged!!?.. How do you come up with this stuff?? :)
I need a book for all these side dishes please! 🙏🏾
Guga is obsessed with all'assassina stuff
You ain't slick Guga, we know you just forgot about it
hi there guga, what do you think about dry aging in cinnamon beef tallow or in Tahini(sesame) sauce
Those fries are reminding me of those really good garlic parmesan fries I had a couple of weeks ago on my vacation. Really want to try making them myself
You know its bad when he doesnt say cheers everybody
I am really happy to see a sidedish with the ingredients listed by measurement.
❤first time been early for one of guga videos
I'm seriously concerned this man is eventually going to dry age himself for a 5M subscribers special.
0:56 I swear he's doing it on purpose
grow up
@@videostash413 No U
We need a top 10 or 20 best steak experiements!
heeey guga has his own line of stuff at walmart now thats crazy! congrats!
0:56 Ayo 1:09 AYOOOO
Why is google translating this to come on
@@xenomorphoverlord I mean it probably does mean that, somewhere.
no one says ayo
7:33 ;)
0:00 the start of a banger. Thank you Guga for entertaining us!
I appreciate you using a system of measurement for dry and wet ingredients that actually makes sense
Correction, 1 Tbsp of chives? In the USA, those can be gigantic, for whatever reason, gmo, region, etc. If I'm incorrect, can you quantify why a volumetric measurement works for an ingredient like chives?
Guga, you are the reason why I use Garlic Powder in almost all of my meals. You are a true hero
New format showing amount of ingredients is awesome. Great improvement
I do enjoy this channel- not just for the cooking, but also 'cause your voice reminds me of Ren Hoek from the Ren and Stimpy Show.
Hahahah I thought of that but never wanted to say it lol legend..... U had my dying with this bro.. lmfao 😂😂😂
00:56 seconds is crazy
yh mad crazy wild bro
7:33 is wild
why do I always watch guga when I'm at work??
now I'm hungry
I'm seeing the muscle 💪 coming out on all of you ,from a year ago, good job keep inspiring.
I was going to complain here, that you didnt told us what liquid and how long it was. Finally revealed at the 9:00. Great experiment. Thumbs up
0:56 Ayo
If you’re looking for an experiment I have a suggestion. When you make burgers add 1/4 beef liver by weight. It gives a deeper flavor to the burger.
Not sure if I just noticed this but thanks for putting the ingredient amount in on your side you made. Not sure if this was your first video with that included or if I just been missing it over the years.
I miss my brother😥
9 seconds and no views, bro fell off😢
😢
Cry about it 😢
@@Joker-lb8sr joke
20 minutes over 9k 👀
Maybe try refreshing.. it will update view, likes and comments
Hey Guga, just tried doing the assassina fries up here in Toronto Canada. They were “amaaaazing everybody”. Thanks for the highly recommend, we will definitely be doing them again as they were easy. Love the content, keep it going!
P.S. - We are Greek like Leo (we think) and would love a Tzatziki dry age experiment if you are up for it.
All the best!!
Lightly spray with coloidal silver before dry ageing.
I love that you put the measurements of each ingredient
My first true dry age will be ready at the end of the month and I'm INSANELY excited!! Outside of this I've only done a 60 day butter age (which was fantastic).
Have yet to find any of those products at any Walmart. Been to 6 different cities. Wish I could. I'd like to try a couple
Keep up the good work man‼Amazing video as always
Guga If you grow into a nice sheet the kombucha mother colud be possible to wrap the steak in it then dry age it. That would lead to a better result.
Hi Guga, nice video as always. In France, a lot of chef says pepper must be added after cooking, or it has no more flavour except bitterness. It should be a good experiment to try to season one steak with pepper and one without, and add it after cooking and see the difference. May be that bitterness is what we want for steaks, or not ?
We're seriously going to need a Best of Side Dishes episode sometime Guga. They're always so incredible.
3:58 guga is in Salem Oregon. I used to live there and that’s the exact Fred Meyer there
I like how there's recommendations at the end. Like yeah mate I was gonna buy some steak and soak it in some kombucha for a few days and then eat it, but first I was gonna check to see if the pros think that's a good idea or not. Thanks for the advice! Would have been completely on the fence otherwise.
8:24 man says "well done fries" xD xD xD
I enjoy the sides I can eventually try. My collection has grown vast over the years. 😆
Steak in kvass?
Perfection! :)
Unbelievable Guga, unbelievable‼️😳
That marinating container i WILL definitely grab😁
Your side dishes are better than your main course. They always look 🔥
"Tender" "It excites me" got me ngl 😂
Guga, take it easy with whatever you've been taking, you're extra hyper today bro. :D
What about as an overnight maranade for tougher cuts? It might need some help with seasoning to balance the flavor of fermentation though.
Been awhile since I seen Guga but he’s looking healthy. Congrats on the weight loss!
@Guga Foods I got an idea for you did you tired to aged steaks with gelatin?
is there a book with all the side dishes from Guga?
Yeasty Steaks...I lost my appetite Guga.... 🤣😆🤣
That experiment probably still tastes better than the frozen dinner I attempted to eat
Wonderful side dish with ingredients ❤❤❤❤❤
I recommend a steak dry aged in Cane's sauce, considering the main ingredients were already successful (mayo, ketchup, worcestershire)
2:54 subtitle freudian slip 🤣🤣 "in the end I was left with death..."
@0:57 😂😂😂😂😂😂😂😂😂😂😂😂 those who get it get it lmao
Darn it everyone beat me to it 😂😂😂
7:33 ;)
@@saceboi😂😂😂😂😂😂😂😂😂
Didn't expect to see a kombucha tenderizing experiment
Hey Guga!!!! Sauce Stash mentioned you in his last video about chunk steak. It's a vegatarian "filet mignon". It actually looked GREAT! BUT, it's only sold to restaurants & costs like $60 a pop. Looking to see if you'll try this or if you already have could you direct me to that video? Sauce Stash thought of you & wanted you to try it ~
Love ya man!!!!
It's just a minor thing, but the kombucha steak isn't "dry aged". If you submerge the steak in a liquid, it's marinated, not dry aged.
If you like mayonnaise, try Kewpie mayonnaise. It (combined with Kimono Mom's Umami Sauce and a little bit of garlic) is my current favorite dipping sauce of all time. It would make an amazing experiment for a dry aged steak as well.
Congratulations for the Walmart deal! You gonna be doing really well 🎉
Hello, Guga. Please conduct a taste test for three different types of burgers:
1. Lamb meat burger
2. Camel meat burger
3. Horse meat burger
And as a control, include a classic Guga beef burger.
Camel and horse are slightly forbidden 😅