I aged steaks in LIME WATER for 1/2 yr and this happened!
Vložit
- čas přidán 13. 09. 2024
- Thanks to Liquid I.V. for sponsoring today’s video! New customers can use code GUGA or my link bit.ly/48XT2Tu for 20% off their order.
Something really special happens when you age steaks in water. The same can be said with lemon or lime. It's been used for years and today we combine both and push everything to it's limits. The results was not what I was expecting.
Get my cook book: linktr.ee/shop...
* Become a MEMBER of GUGAFOODS *
/ @gugafoods
-----------------------------------------------
SUBSCRIBE to this Channel
www.youtube.co...
-----------------------------------------------
Subscribe to my Sous Vide Cooking Channel
www.youtube.co...
-----------------------------------------------
Subscribe to my NEW Channel
/ @guga
-----------------------------------------------
* Guga MERCH *
Shirts and More: gugamerch.com/
-----------------------------------------------
My SOCIAL MEDIA, Let's connect!
TikTok: / gugafoods
Instagram: / gugafoods
Facebook: / gugafoods
-----------------------------------------------
* 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 Smokers *
RecTeq bit.ly/3ZSZkAg
* My Knives *
Every Knives I use is here: dalstrong.com/...
* TORCHES OPTIONS *
FLAMETHOWER: grillblazer.co...
Use code "Guga" for 10% off
Small Torch: amzn.to/2BWYvv1
* OFTEN USED EQUIPMENT *
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
Weber Grill: amzn.to/2mXaIbp
Slow N Sear: amzn.to/2uNwd6p
Heat Resistant Glove: amzn.to/2EZGPnk
* Sous Vide Equipment *
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...
**************************************************
* 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.epidemics...
* 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.
#cooking #food #experiment
Guga should do a "placebo experiment" where both of the steaks are the complete same but he just plays it up to make it sound like he did something crazy with one of them.
I dont think that would actually work when not told exactly what to look for though.
@dzitis4942 I guess so. Maybe he could pretend by saying it's WAY BETTER than the control, or gag like it's the worst thing he's ever eaten during taste testing.
I would like to see a video where the steaks are great, but the side dish is the experiment.
Leo would definitely act like something is different 💀
April Fools idea for sure
"Today we eat a waterlogged corpse!" - Almost Guga 2024
"...with Uncle Roger. SPOILER: MSG does make you delicious."
"Cheers everybody" 🧟♂️
I was about to say this exact same thing
Dude you have me rolling with that comment 😂
😅😅😅😂😂
I feel like guga sometimes does so many experiments that he sometimes forgets about them finds them months later and then posts one of these bad boys
except for the one with MSG + other flavor enhancers, which everyone keeps asking him to do.
He literally said he forgot this one lol
Its fake
Guga: "never put water on steak"
Also Guga: * submerges steak in aquarium *
Guga’s sides are always “ridiculously easy to make” in 45 steps 🤣😂
I mean, it's mash potatoes, chili oil, and meatballs. You can make the chili oil yourself and just buy the meatballs and mash potatoes.
Add salt pepper, Wu Shi Fu oil, tan pao sauce, two nut hairs of an elephant..
@@Dranzellmaooooooooooooooo
and this side looks plain bad. visually and taste like. also, using microwave for mash should be a crime.
45 steps in 45 mins.😂😂
This proofs once more that Guga just does these type of videos so he can show off the side dishes.
Looooooltruuuuuuuu
N waste food
I feel like this should taste like a room where you left a raw steak by accident for 3 days then you febreeze it with some citrus gas.
oh imagine the horror!
like wearing a worn shirt last week that you used on a gym. then just sprayed with cologne.
the madness!!
*You should sous vide a set of timberlands and cut off the tread. See if Leo notices.*
@@1nvisible1 Haha, what the hell
Complicating the shyte outta life. K.I.S.S.
'oh yes i forgot my meat on that urinal patch'
“Today I’ve aged these steaks in a paste made from ground narwhal horn and unicorn semen and the results were unreal!”
Ridiculously easy to do, and here's how...! 😂🤣
“This tastes amazing everybody”
If you don't have unicorn semen you can substitute leprechaun semen, but he's gonna make you watch.
@@TheNoticer83 “That may result in a slightly minty flavor, which may not be good for the steaks. But it will be a perfect addition for this wonderful side dish.”
😂
I aged a steak under my armpit for 100 days! and this happened!
10/10 would highly recommend everybody!
Don't give him ideas
Please, please don't give him ideas
It’s def gonna have that dry age funk
It tasted quite funky
Can someone get Guga a calendar or an alarm app or something so he can be reminded when his aging experiments are ready?
Have you seen this fridge? He forget there hahhaha too big
This is an example of Guga only questioning if he can but not if he should.
wrgg
The Chili Jam episode was another one, because Uncle Roger hated the stuff, and Guga wanted to see if it could be redeemed. Turns out it wasn’t as good.
He fat because he DOESN'T know how to cook. 🥩🥓🧈🍳
"Your scientists were so preoccupied with whether or not they could, they didn't stop to think if they should."
@@lanceferguson9008 I think you should stay far away with any "scientist argument" from Guga... He is erratic with his projects - which are not science experiments, but experiments of a 5 years old. It also basically never does a follow up - even if it somewhat works etc. This is clickbait at best.
I like how guga turned from needed milk for all spicy foods to now casually making side dishes with chilli oil
Spice tolerance is something that can be developed. I used to do no spice at all. Now, I can take sichuan mala.
Chili oil is not that spicy
@RawBPrivileged01 To those with average spice tolerance, perhaps. I know someone personally who can get diahorrea from taking something as light as chilli oil. Another who has absolutely no reaction to Peranakan spice while everyone else was visibly suffering from eating it. Different strokes for different people.
Guga is definitely on the low tolerance end, so seeing him take chilli oil is already a huge improvement! 😂
@@ChristmasCarolyn 🤣🤣🤣 yes I agree with that
who installed gugas microwave? Shaq?
🤣
Same thing I immediately thought! 🤣🤣
Or guga is actually really short
💯 😂
Ive noticed that in most new houses or apartments the microwave are installed super high up
Back on brand, no innuendo, just food, straight forward, good explanations, clear descriptions, THIS is what Guga channels are.
Guga is officially a mad scientist
Let him star in Flubber 2 Gluten
That would imply he has some interest in the science behind it, he's just mad.
*Meat scientist
@@_GrizZzzZ good one😂
Part of being a mad scientist is forgetting your experiements at the back of the fridge for six months.
i cant stop laughing at this video, why is it so funny to me
i dont know it seems like satire im so confused wtf lmaaoo
maybe im just losing it a little
Gugas actual experiments is really just testing if expiration dates are real. Maybe I’ve been throwing away that old food in the fridge a little too soon 😂😂😂
Didn't Guga appear on the Chubby Emu channel? He should know better.
🤣🤣🤣🤣🤣
Just throw it in water first, it’ll be fine! 😂
They technically aren't real. Except for infant formula which is the only thing(in the US) that requires them by law all other expiration dates are technically a recommended sell by date the manufacturer puts on it. They're definitely not accurate by any means.
Nah, theyre real. Learnt it in the hard way by accidentally eating a bit of recently unsealed product thats already past expiration date and had to struggle with stomachache for 2 days
1:07 ""I threw in all of the citrus" STOP THE CAP 2 WENT FLYING
You did a half year of acidic cevice - which of course pulled out the blood and plasma, while acid burning the meat surface.
And probably has some meat protein degradation.
@@gfer66 No doubt ....
acidity shouldn't actually be much of an issue, in Germany we have a dish that is made from beef that has been sitting in vinegar, together with a few spices, for a few months and it's absolutely amazing.
what i think went wrong here is that the limes and lemons started rotting in there.
like even fresh lime already smells and probably also tastes like dish soap, so i can't imagine the horror of letting it go off for half a year.
@@windhelmguard5295 yea I think it was just too long sitting in that much water with so many citrus fruits, plus limes and lemons have very bitter skins so those flavors probably also leeched into the meat too over that long of a time period
Guga needs to make a book with all of his side dish recipes..... i cant be the only one thinking this...... DO IT GUGA
guga really should make a channel dedicated to only side dishes and also a cook book of just side dishes
I agree but he needs to be realistic about it that side dish was not simple or easy like mash potatoes with ranch powder and some cheese on top ya that would be easy limited ingredients not mini meatballs chilli oil and so on also when you break a bowl it's not easy.
It should be a book.
Guga! You need to first ferment these limes and lemons by making preserved lemons. After collecting this make it into a paste then dry age for normal time, medium, and longer time. Please like, so it can Upvote, and he can see it. Trust me I know what I’m saying:)
🔪🍋->🥩. 💀>💨>⏱-
👍 👍. DRY AGE VIDEO.
I feel like a lot of your experiments involving water would be better if you turned the water into a brine. Then you would stave off bacteria with the high salinity and you could skip the external salt of the seasoning.
I feel like it'd be interesting if you carbonated beef Bouillion and did the same experiment, but use as small of a container as possible so the osmosis won't leak all the meat juice flavor. Like a container tailor-made for the cut of beef that could perfectly submerge it like a clay mold slightly larger than the cut (maybe with a mini-rack that minimizes contact with the bottom, or on like a x-shaped stand). Maybe 3d print a container for your favorite cuts so you can use minimal liquid for submerging?
I'd also like to see you slow cook a roast, use the juices and put those juices in a hot pan to thicken them up, then combine that with brown butter and aromatics and put them directly on the sliced cuts of meat when served. So like a meat juice compound butter with the aromatics caught in the oil, then applied directly to the pre-cut slices of roast. No basting, just directly on the finished product.
I can see you’ve put a lot of thought into this. 🤔❤️
yo hell yeah carbonated beef bullion brine is such a good idea
You should do the second one, that's a good idea I'mma try it
Enough salt to actually be safe would be WAY too much salt. Like 10% by weight of the water
that's called a pan sauce dawg
My Father in England, makes the best Gammon ham in the World! He soaks the ham in coke, then cooks it in dry ginger, after around 3 hours, he smothers it in Marmelade puts it in the oven for 1 hour. Fantastic, oh there are cloves, salt and sugar to be added in the dry ginger when cooking! Enjoy. Thanks Guga love to try Wagu beef one day, my Pension does not run to any beef!! 👍
Guga: i aged this steak for 20 years. Steve from MRE Info: nice.
The colab we didn't know we needed.
Gugas home must look like some mad scientist laboratory. Meat pieces submerged in all kinds of weird solutions everywhere.
Uhmm.. correct me if im wrong, sparkling water isnt sparkling after 24hrs unopened.. so essentially you just left the steak in water for 6 months??
I think it was covered
or sealed
@@alexeisenhauer5874 has to be sealed under pressure to keep the CO2 (gas) in
The co2 will dissolve into solution as carbonic acid, which will have an effect on the ph of the water.
Might as well have aged it in a toilet with a lemon scented urinal cake 😂
Always feels like Angel is here for food and uncle, and Leo is here for us lmao. Any time he speaks or gives an opinion he looks at the camera and always goes super in depth w everything
Laughed so hard to see how high up Guga microwave is
bro really let his intrusive thoughts wins everytime
"Todays experiment is gonna be absolutely insane
And for good reason let me explain"
Guga spittin bars now
Dang Guga, that microwave is like 8 foot off the ground 😆
Guga try wet ageing in Kim Chi. Also try dehydrating kim chi and season with the powder
sole difference bw guga and the rest. hes not afraid to post the fails. and i appreciate the honesty and authenticity of it!
I love when the youtube chefs do this - no fear of cooking, for better or worse, and they truly TEACH the viewer.
"Did this work well? No - it was, indeed, a poor idea, so don't try at home :)".
One can learn from their mistakes, yet know they can do the chef stuff well, and even they sometimes go "womp womp", lol.
Don't fret, newbies. Mistakes can happen, but that's no reason to give up.
Guga makes some mistakes he's not afraid to show, but he's still fairly famous and doing well for himself ;) - keep trying, everyone.
The acid was essentially cooking the meat. I’ve seen this done with fish to cook it.
@sigmaramen yes. I’m pretty sure when I seen it done it was left longer than that though so it “cooked” more through.
GUGA!!! PLEASE don't get sick we need you to make more of these delicious videos
The day will come when Guga has absolutely lost his mind and continues to post videos. That day has not come but even when it does we will still have post notifications.
How high that microwave is triggered me. 😂😂😂
Glad it's not just me
If I have to buy a stepladder to clean it, I don’t want it
It’s not that high he’s just vertically challenged
Now this is an Ad I can get behind. Liquid IV has completely prevented hangovers multiple times for me and if it can do that then I’m sure it’ll help with post workout fatigue.
Guga why the green screen? I loved watching you guys chilling in an authentic and real place. Now you’re in a studio? I miss the old guga foods when you were in your back yard
Could be the time of year
@@padankirk5062 I would still watch him even he ate in a thunderstorm or hurricane. 😂
Leave a steak in water for half a year. Guga: It doesn't look that appetizing.
Angel is the only guy in the world who will eat a suspect steak that he knows a six months old, but won’t eat a vegetable.
Guga why is your microwave 7’ in the air? Am I missing something? Does abnormally high microwaves make it cook better? I love your channel and try a lot of your recipes. I just attached my microwave to my kitchen ceiling and even though I do need a step stool the potatoes are much better! Thank you for the food hack! @guga
love the voice of guga and food also the food looks amazing
lol.. that’s the process!! That’s the nature of the chef Guga. I love it!
9:30 for those interested.
I love you
i could tell that the experiment steak wasn't gonna be good bc you gave it away at 2:30 when you said "unlike our experimental steak, this is gonna be delicious"
Guga can you make a spiced yogurt marinade as if youre making tandoori chicken and dry age it for a month?
That looks like the steak that Gordom Ramsey would find in an episode of Hell's Kitchen.
Is this from the Jeffrey Dahmer cookbook?
Guga can you make a side dish compilation or shorts? That way people can find their favorite sides and make them easier.
guy on the right is the ultimate glazer
I’m waiting for Guga to do a tier list or a showdown of the best steak experiments.
I'm glad you were honest and said it was a mistake because I was really shocked to hear you left that for half a year in water. ROT
Hey, those are the steaks I actually use. Choice ribroast to prime rib or ribeyes. I get sick of them using GradeX Ultra Extreme Wagu that is harvested from a platinum calf.
lmfaooooooooooooo
Dang, Guga - I came for the steak, but that side and the way you presented it... WOW!
For your side dish one day, I'd like to see you try Ginger Beef. It's been a staple of Canadian Chinese restaurants for almost 50 years and is really pretty easy to make.
I really like the creative use of the rimless fish tank
It was such a treat to meet you in Dallas at the meet for our kids.Appreciate what you do.
I will follow your advice and make the side dish and NOT the, um... experiment.
LOVE you videos, and I am glad you have others try it as well.
Guga just has this absolute CRAVING for rotten meat lately it's insane
IDEA - get a steak from every country you can and taste test and guess the country it came from!
5:23 AW GUGA NAAAHHH!!!! THE GRILL MARKS! lol just giving you crap haha
This is definitely up there in craziness
These experiments is absolutely messed up, but in the most amazing way🤩😍
"Because remember, they're tiny." 😂😂
Nobody:
Guga: I marinated a human body in the dirt for a year and I forgot where I put it
Yep that totally sounds like an experiment
I dried the steak in grandma's ashes for half a year, then marinated it in grandpa's tears. let it cool in the fridge for 2 weeks, then make this great southern Korean sidedish, which is only 20 elements, easy to make.
"Let's bring this taste back to the flavour" - Guga 2024
That side dish looks amazing. I gotta try to make it myself
Guga is so good at cooking, that he wants to try weird stuffs just to make a bad dish.
I aged a steak in my compost bin for 3 years, and the results were outstanding!
I love when Guga introduced chili powder as ‘고춧가루’ it’s very honored when one of famous chef says korean ingredient right.
I used to use black pepper, I never use it now (never implying that maybe once every two or three decades .. fyi I’m over 75) today I use grains of paradise. The thing I find interesting is that the pepper seems to mellow a lot when it’s cooked so adding a little fresh really makes it nice. It does not overpower the meat or whatever you were seasoning., of course the more you put on the stronger it is.
In another universe, Guga is a serial killer
Guga experimenting with death at this point
Liquid iv tastes good and it works super well 6:28. Also it's not a bad price.
You know something horribly wrong when leo doesn't even want to describe it
“Dry” age in water. CITRUS COOKS MEAT
Thanks for doing this so that we don't have to
man this steak meat looked like a dang water corpse flooting at the bottom of a swamp
1:07 "all" of the citrus 😂
Every time I see any episode i keep flashing back to the joke about you dry aging your nephew. Lol
Guga's vocabulary list: Phenomal .... DELICIOUS ......
They’re describing the microwave mashed potatoes like it’s the most delicious thing on earth
This is one of the rare Guga videos where the side-dish trumps everything else on the table.
in Romania we keep the meat for 2 weeks in water with salt, then we age it on small smoke for another 1 week....then the meat stays like that for 1 year without any problems
At this rate a 90 day aged in Tide Pods won't be surprising.
Guga teaches me that I can eat old ass steak if it's preserved, it's just going to taste funny.
Showing fails is also important Guga, well done
So, I just did my own experiment. I mixed Better Than Bouillon roast beef flavor, with Guinness, and marinated a strip steak for a day, then cooked and ate it. Seasoned with Salt, Pepper, Onion powder, Garlic powder, and cooked in butter with Rosemary and Thyme.
In hindsight, I should have used less salt, cooked it more, and used a sirloin.
Other than the excessive salt, the flavor was good. Maybe you can try that one yourself. You'd probably not mess it up like I did. That was my birthday dinner, too.
I think I am going to make a "Guga Talk" Bingo card:
"The more the better"
"Making it is super easy"
"So lets do it"
"Beautiful steaks"
"Enought talking"
5:11 I feel like you should have blurred that out. This is a family channel.
Guga just forgets meats in fridges around the house, and instead of throwing them out like us he turns them into content
Switching from Chef IQ for the wireless thermometer? Never thought I'd see the day.
I think a reasonable interesting topic is post brining, post marinading - maybe even post aging (brining/marinading/aging after something is cooked)!
Guga's next video: and for today's side dish, we'll be making a time machine. It doesn't get simpler than this.
Only Guga could make grilling a steak look like and action movie.
"add a little butter...". Adds an ENTIRE STICK 😂