My quest is over: I reached MAXIMUM steak crispiness!
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- čas přidán 23. 04. 2024
- Nothing is better than an amazing crust on a steak! Today I finally achieved the ultimate crust. If you love crispy texture you are in for a treat as I make the world's most crispy steak.
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#food #cooking #experiment - Zábava
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guga seems like the kinda dude who offers to cook at his friends house
dude smiles the entire time he is cooking.
that can be hard to do.
@gugafoods the triple wrapped one we shall call steak guginton.
Guga better embrace being the cook and wear a white and blue pair of new balance. No exceptions for the cooks shoes
its a Stake not " NEM " ( Nem - Vietnamise Spring Roll ) 😂😂😂
if u Want Crunch Guga , You already did the Perfect Experiment a while ago
COOK STEAK , and Cover it in "Cheetos/Dorritos" Powder u made 😂 Crash a Bag and Cover the Steak ❤❤❤ Crunchier than that only Deep Fry and instead of " Pankota " or regular " Bread Crumbs " they Sell Specific " Corn Crumbs " for Specificly " Deep Fry " Taste is Equal to " McDonalds + Burger king + Tacco Bell + Any + Every Fast Food " known to Man Kind , a Bag of 400 Grams Costs about Dollar maybe Dollar and a Half , if they dont sell that in your Region it might be More Expensive , and that my friend is the 98,99.99 % From MAX and u have 1% Batter and 01% Seasoning Salt Plus Anything to Taste ( Taste depends on what u gonn Deep Fry , Chicken + Chilli Flakes , SeaFood + SamBau , Pork + Black Pepper etc... )
Dry age in oystersauce , please make it happen
5:04 "Now they are wet and ready to be stretched, I went ahead and wrapped my entire meat with it"
-GUGA 2024
Thought I was the only one 😂🤦🏾♂️ Guga knows what he’s saying lol
“I know exactly what you’re thinking” 😂
He just like me fr
Let it drain out!
No diddy
DRY AGE STEAK IN OYSTER SAUCE PLEASE?
OMG YES
Bro this guy's been asking for ages. Make him happy guga!
Yes
what does oyster sauce taste like
@@scott5388 Oysters
5:05
“I went ahead and wrapped my entire meat with it”
Oh Guga 💀
Dont forget the "now they are wet and ready to be stretched"
"i know exactly what you are thinking"
guga, you were faaaar off with that one ngl
@@christophernoble76 4 mins ago :O
"and i know exactly what you're thinking "
GUGA STOP IT.
"-this just looks insane".
oh.
Always wrap your meat!
This video is a goldmine for out of context Guga:
11:05 And most importantly, do not use one wrapper, make sure you put 3, if not, things are gonna go south.
5:02 So now that they are wet and ready to be stretched, I wrapped my entire meat with it.
This is just YTP baiting at its finest. 😂
And it does not come out hard!
We need an official guga YTP channel
Was wondering if someone caught that last innuendo. 😂
I'm always open minded to new techniques😏
Y'all are crazy. The next experiment should be dry aging a steak in steak. Make up a meat paste, slather it on a steak, leave it for 30 days and just dig until you see pink.
thats crazy]
He did it
I think he did that mane😊
@@SamPonsford Yeah, im pretty sure he already did that.
Already did it. Lol
The Lomo Saltado Causa is the greatest peruvian dish i have ever seen in your channel. Im Peruvian and I feel really happy to see peruvian food in your channel. Congrats my bro. You nailed it.
Next do salchipapas
Sinceramente parece interesante la receta que hizo, pero me parece muy incorrecto que lo llame "Causa rellena", es como llamar a una hamburguesa americana un pan con un filete preparado de manera asiática.
@@elweonanonimo la causa por defecto es rellena, de otro modo no seita causa limeña. El relleno puede ser de cualquier proteina, pero en general lo hizo bien para no ser un plato típico de su región. Eso se aplaude.
@@paolodelgadoflores6569 Exacto y no niego eso, pero el problema es que el la llamo Causa Limeña, lo cual es incorrecto, por qué ahora tal vez no sea un problema pero la gente que visite Perú o quiera hacerlo, al pedir el plato no será igual o similar a lo que hizo guga, yo lo único que pido es que no vuelva a cometerse el error de decir que es causa limeña
I second that notion bro
Guga where is your side dish channel ? It needs it's own channel. Imagine the money you can make while giving us a huge library of ideas. You will finally have the money for the huge dry ager/smoker you need for Angel.
😂😂😂😂
I think alot of the side dishes are posted on the Guga channel, unless he stopped doing that
@@isaiahnaegiVODs just bits here and there and in between all kinds of other messes. A dedicated channel would be really clean and easy to navigate.
Guga Sides would go so hard i agree
Its been at least a year maybe more since i heard someone suggest guga is dry aging angel
I do love that Guga's idea of a handy side-dish is based around fillet mignon 😁😁
10:51 Guga has so many cooking gadgets. Yet never heard of a cooling rack. 😂
(I'm kidding, we love ya, Guga)
HA! i said this exact thing... "let your steak rest... but the bottom will be soggy" uhh you know about racks right.. i have seen you use them... guga, come on man! 😛
my first thought exactly... but i guess they only have the concept of doing that for fried chickens and not steak since it's rarely done like that
Hi Guga, glad to see someone using vermicelli noodles to add a crispy factor to your fried items. I am from Malaysia and some creative soul here has used the same idea to wrap the vermicelli noodles around prawns and deepfry them, unlike a typical flour or tempura batter.
Vermicelli is tasteless in itself, and you were right to infuse some soy sauce into it before frying. The noodles can absorb more flavour than other noodle types, and our cuisine here for fried noodles involves more spice and chilli to make it really nice.
Here in Houston, Texas, USA I used to go to a shop where they used rice flour to deep fry chicken instead of regular flour. It was crispier, tasted less oily, they probably did sprinkle some msg in there, but it was so good. They properly let it drain, the pieces when you ate them were dry and crispy on the outside, moist on inside. Compare to KFC down the road, their chicken is dripping with oil when you take it out of the bucket.
Uncle Gordon cannot make a grilled cheese. Can Uncle Guga make a grilled cheese? Let’s do it.
I thought Gordon lost his uncle title
@@John_Adams1775 he did, I think.
2:15 Yes, Peruvian “lomo saltado” is wonderful.
Been breading my pork chops with crushed Pork Rinds, dipping in eggs first to keep it on, then baking.
Call it the Porkinator
Might as well go all the way and wrap the chops in bacon first, for that ultimate "yo dog, we heard you like pork..." experience.
🤤🤤🤤
I make a pot of beans in the slow cooker, and add pork rinds about an hour before they are finished, as well as grilled, chopped up premium hot dogs, and some bacon, as well as a little onions and jalepenos.
I’ve been watching guga for years now and his videos always make my mouth water, unfortunately I can’t afford the time and money it takes to perfect cooking steak like he has but I will say I love that I’ve been able to see his journey on weight loss, I was astounded and couldn’t believe my eyes when I saw guga sitting with Angel and Leo and he looks so thin now which is awesome! I’m so glad we’ve been able to be indirectly apart of his weight loss journey.
Hey Guga, any chance we can get an unlimited steak vid? a combination of the best techniques to season, cook, tenderise, make the best crust etc...
Can you imagine a steak tenderised in pineapple, then injected with Wagyu tallow, seasoned with Guga's rub, smoked, then wrapped with rice paper and fried in wagyu tallow? C'mon you just know it must be good.
Could do this as a seasonal thing, every ten videos you put the last seasons winner against everything you've learnt this season?
Honestly I think this would be incredible!!!!
I have never thought about making a lomo saltado causa which are two important peruvian dishes. As always, great video Guga. Cheers from Lima, Peru
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 (aka DSI/DSG or I+G) to enhance the effect of MSG by 5x stronger (for example, Doritos, Pringles, KFC, Snyders Pretzel Pieces, Hidden Valley Ranch Dressing, etc).
From what I’ve seen, some people buy a 50/50 premix of DSI and DSG (for example, by the brand Make It Meaty) and then make a custom mix of 97g MSG and 3g DSI/DSG to make an “enhanced MSG mix”.
I was thinking the experiment could be this:
1. Steak + Salt Pepper Garlic (control)
2. Steak + SPG + MSG
3. Steak + SPG + MSG + DSI/DSG
Then maybe you could do a mini test with maybe another meat like chicken or maybe a potato based side dish or something, so we can see how it works with and without the MSG+DSI/DSG.
I can even see the video title already “Food scientists say THIS makes MSG BETTER!”
Anyways, I hope you give it a shot!
"recently" you've been doing this for like a year man
Bonus points if you collab with Uncle Roger for this episode
@@liamdonegan9042 couple years actually lol
do it guga
Wow haven't seen the name BakersTuts in years, you were a big part of my childhood during the MW2 editing days :D
Dry age steak in gravy
You'll just end up with mold or bacteria growth. A waste of steak. Gravy is just fat, nutrient-rich beef juice, starch and salt. A perfect environment for lots of harmful microorganisms to grow.
A true Floridian.
Gravy will go rancid from oxygen exposure
So technically its wet age? 🤣
I second this
Cnt wait to lol up your products and purchase some , I’ve enjoyed and learned a lot from your videos so that’s how I’ll give back to you my dude 🤙🤙
I love the tutorial at the end. Showing this was indeed an experiment that had challenges
It’s 7:00 in the morning and now I’m craving steak
Bro it is 3:54 AM right now and I just polished off a steak. It's never a bad time for a steak.
@@cjc2611 Fr
wow guga
just wow its just awesome
Loved this video ❤
Causa is amazing! I've never had it with steak and quail eggs, but some good shrimp ceviche on top is perfect
I love the editing in your videos XD
Listen to the dry age with oyster sauce guy guga
👎🏽👎🏽
I love that your choice grade is like we typically see for prime around here half the time.
I really enjoy your cookbook, I would like to see a side dish edition. Always watching your videos, even the strange ones. Keep up the goodwork.
loving the more frequent uploads lately would love to know who everyone on the show is that we see try the food
One thing I have been doing recently to get a GREAT sear is only thawing the outside of the steak and then cooking in a cast iron. the mostly frozen inside allows a killer sear with a thick crunchiness. I pull it off early, usually when its about 90 degrees in the middle, let it cool and then add it back to the pan when it has cooled off a bit so that it doesn't grey much and cooks a bit more evenly to a beautiful medium rare.
I love this crew. Guga and the boys are my favorite food network
" Wet and ready to be stretched, I'm gonna wrap my entire meat with it... " We're still talking about food, right Guga?
This is going to be gross but. Dry Aged Steak covered in Bubble Gum
This just sounds dumb.
Gugq could you do a video combining your favorite experiments that you’ve done for tenderness, crust, juiciness, and flavor?
I bought an ultrasonic cleaner 2 days ago for cleaning my carburators and other engine parts but that thing is temp adjustable!
So I tried some ribs and they were great!, I'm planning on getting a nice piece of beef and then with the ultrasonic cleaning on. (cavitation, look it up, effect of little hamers to pound tenderness)
Would be awesome for guga to try this for the masses.
Cook spam like a steak. Cook spam like a brisket.
one thing about Guga is that he makes dishes so appetizing by looking so good, how about a little experiment: make a super ordinary looking dish or perhaps make it looks so bad but the taste would be phenomenal. Curious about the results.
Guys, I been enjoying your video cooking for years. I'm in love with that cooking style. I also enjoy playing with my food. I am classically trained and would like to at least learn from you.
Before watching this, I wanna tell you guys that the videos are getting better and better, there's no way ya'll keep getting such great ideas. Have a nice day!
5:03 👀
I still cannot comprehend the number of famous cooking youtubers who think they are the exception to the "dont overfill a small pan with hot oil and deep fry in it" rule 😂. Like seriously what goes through your head
Must've been great getting to design some tools exactly according to what you want. That griddle looks fine af 👌
Love these experiments! Very creative!
i've done something similar but i wrapped my steak with duck skin which i peeled off a raw duck before i cut it apart. i used the naked hind quarters for confit
appreciate you guga! this is is just the type of irreverent fusion i live for!. do it!
plus elevated lomo saltado.. oooooooooo man... food coma...
you are on the money for the video editing and story telling brother, great job
So i found myself with a nice yard, hankering for grilled food, Guga would you do a series for a newbie to get into grilling, from zero knowledge grills, choosing a good spot, preparing the area starting fires, to final pointers on grilling the perfect steak
The cooking montage music was great today!
6:56 I couldn't help
"It's all about the crust and how you fry it, All about the trust and if you wanna try it"
as a vietnamese myself, frying noodles sound crazy. Anyway keep up your good work! Love your voice!
Hi Guga, what is that grill/stove you used for the wok? It looks great
I really enjoyed this video and the experiment. I love the use of the spring roll/rice paper wrapper. There’s a special variant of wrapper, but I don’t know what it would be called in English. I know it’s Vietnamese name, because my wife made it for me. Regular spring rolls are called cha gio and those use the regular rice paper like you have in your video. There’s an extra crispy version called cha gio re. If you’re going for an ultimate crisp then I recommend trying to find the cha gio re wrapper at a local Vietnamese market.
I am more intrigued from all of those experiments, what get's recooked over and over again in the house of Guga because it was simply THAT good.
After my experiments, with around 10+ self-made vietnamese style spring rolls, I figured, these wrappers just explode when your oil temperature is too hot. My best results were around 150°C, with just some minor pops. You still can go for a higher temp in a second fry if you like them darker/crispier. The second fry shouldn't explode anymore.
As we watch Guga making all these side dishes and his special twists to make dishes with his own version, my girl and I have started referring to it as Guga Fusion.
Guga i love the fact that you used some peruvian cuisine, its looks freaking tasty too!! Nice Causa de Lomo Saltado!
when using rice paper for frying the wraping needs to be tightly packed or it fall apart while frying. if not the oil will get inside and the rice paper will burst.
I'm going to try the rice paper trick and nice twist on Lomo saltado!
You are my hero, Guga. Kudos to you good sir.
Thank you for pushing the frontiers of steak possibilities and using your body as a human experiment. 🙏🔥❤️
That side dish is absolutely stunning!
Another idea to maybe try for a crispy, crackling crust might be sugar, brûlée style. You always have that big torch handy, maybe torch your steak with a sugar coating to get a nice crack on it. Might need something to offset the sweetness, but it would be interesting to try.
I do this all the time but what I do is I wrap in the noodles then the paper so that the noodles don't fall apart. its much better this way. I usually cook another meat dish first and deglaze the meat, then cook in the stuff so that the wrapping has a browned meat flavor to it
You need to study up on flame-broiled. Flames will make the Maillard Reaction on the steak surface, caramelizing, and crusting the surface, along with dehyrating the skin, and keeping the interior of the steak cooler. You flame thrower needs to become you greatest steak (grilled or rotisseries turning) crispyness. Time to just totally flame thrower the sous vide steak, and crisp up the fat and meat surface structures as a Maillard Reaction, drying and crispy-ing the steak surface to get that desired crunchy steak surface texture.
dude awesome as usual. you should test the korean ice cooking method on a steak.
I really want you to try how my family makes our steak. We get the whole slab of ribeye. Then leave it in the fridge for a week. Then we take it out and cut it up and vacuum seal them, and put them in freezer for 2 weeks. Then when we take them out to eat them after doing that. We season them lightly with Montreal on both sides and then season it heavily on both sides with Dux wild game. Hope you try it out since this is my family’s favorite way to eat steak.
My grandmother has been frying pasta (spaghetti) as a substitute for hash browns for years! It's been a constant after spaghetti night for as long as I can remember. Usually fried in bacon grease.
My local Walmart doesn’t have your items! So I had to order them for delivery. Got the smasher and marinade container.
Guga! You should try and wet age in salted caramel. Maybe you can have one with a caramel cooked to a hard-crack and you will get a super crispy crust too!
I had causa limena in Lima, Peru, and 100% can confirm, very delicious, highly recommend. You needed a bit of aji amarillo in there though ;)
the way you rehydrated the noodles, could you do that to prep the rice paper? Might put some flavor into the paper.
I always get hungry when watching these vids. That juicy steak. 🤤🤤
low heat when you use rice paper guga, because the rice paper is very slightly, when you deep fried it will not withstand heat and booom, break very easily (and when you cover many layer i believe it packed inside a flood of oil).
and from vietnam with love!
You should take on surf and turf, freeze dry 3 seafoods and blend them and add it to steaks and see how it tastes, I recommend oysters shrimp and crab
Why do I persist in watching your channel after going to bed! It's nearly 10pm and now I want a steak! Madness! Anyway, quickly sear and rest a steak then stitch it into cold chicken skin, you can season the steak beforehand, I prefer salt&chilli seasoning. When it's stitched up dunk it in boiling water for a few seconds for the skin to shrink then into ice water to cool and pat it dry then shallow or deep fry until the skin is crisp.
So basically you made a Carnivore Spring Roll! 🤣🤣 All of those Steaks look Absolutely Delicious and that side dish looked Amazing! Love your videos! Wish I could meet Y’all in person one day! God Bless from Caldwell Ohio!
If you want to use the rice paper that way...here's what I recommend...
Cut the sheets into three strips each. It'll make them easier to handle and get less creases that can lead to separation and large bubbles.
First, wrap it lengthwise with however many strips it takes to get all the way around completely. Then wrap it width-wise with however many strips it takes. Always have a half-strip overlap between each...and flip the steak for each strip, and offset them by about an inch, so the beginning and ending seams never line up.
Should still use up three sheets, but two might do it also...depending on the size of the steak, and how well you wrap them. But you'll get much tighter and cleaner wraps as a result.
Guga,try thoroughly dredging the steak in rice flour then sous vide...then deep fry.
This method works great for chicken wings!
Although the steak probably won't stay crisp long.
Or you can pulverize aborio rice for a dredge ( no sous vide )then pan sear or deep fry...😋🤌
Would love to see a video revisiting the wrapped steak to increase presentation!
My favorite method for my steaks is smoked for an hour over hickory wood. Finished with a nice sear. Rested and served with some roasted potatoes.
I tried the side dish, and it was absolute fire. Highly recommended
Guga: "Give me your honest opinion."
Also Guga right after: "Enough talking!"
9:28
I had a thought as I was watching the first rice wrapped steak boil over, what if you used the bone marrow/oil to soak the rice paper rather than water? Before it's up to cooking temp oc. Just warm enough to melt. Wouldn't that greatly reduce the violent reaction and leave a thinner crispy crust? Also this method looks prime for a sous vide steak.
You could try a brazilian Pastel dough to wrap it and fry. The contents would not get in contact with oil.
Guga should try this with the eggroll wraps, i feel it would be better
Amazed how many different permutations of steak cooking you’ve come up with.
I've had candy apples before I think that's the only think that could beat that crunch. Sweet and savory goes good sometimes.
That sidedish is called a "Causa" in Perú. The main difference is the stuffing, check it out, you'll love it
Put the rice paper in a food processor and turn it into a powder and use it to season the steaks, maybe a lil baking soda to help dry it out and get that crisp
Two layers is enough for fresh spring rolls, but you add a little bit of egg white and a little bit of starch to your spring roll mix to soak up and control the liquid a bit so it doesn’t ruin the wrapping. And of course it matters how wet you make the pan cake. And then it’s imperative that you don’t allow the roll to touch the bottom before it hardens because it WILL stick and tear. I do think some of those principles could be transferred to a piece of meat one way or the other. Say you coat the steak with a super thin layer of potato starch egg wash and then wrap. Just to see if it will catch some escaping moisture and perhaps even help caramellise it.
Guga shows something special about cooking. The realm of trying random things and seeing what happens.
Do Fried Eisbein Guga, please 🥺
I could already hear the Fuuuyyyyiiiooooo of Uncle Rogers when dropping MSG 😂😂
As a peruvian I love the presentation of the lomo saltado causa with filet mignon, as an experiment idea you should try with picanha, Guga 😬
You could definitely use both methods together, the rice paper holding the noodles to the steak.
My man here nailed the "wok hei" pronouncation. Love it.
When leo said " I am going with the burnt plastic steak" that really got me😂
Love the editing style on this video and wouldn’t mind seeing more of it!
I hmong (asian) and i like to grind up rice paper and add Corn starch. Crispy. Rice paper can be use in a lot of way.
Guga, I'd like to see you try and fry the noodles like that again but turn the noodles into a powder and then use that to experiment with. Or if you can do that with more than rice noodles. And does it work with the flour fried food too? Turning those crunchies into a powder. Something like that would be cool.