24hrs Wine Aged Steak Experiment | Guga Foods
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- čas přidán 25. 09. 2021
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#Recipe #Steak #Experiment - Zábava
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Ok
e
Guga, please setup a Patreon with all your side dish recipes. I know they are in the descriptions, but after several years and two different channels, it's hard to remember or find those recipes.
Notice you have been grilling more. I give you so much credit for getting me to appreciate sous vide though. I am jealous because I don't have a backyard to grill anymore!!!!
Guga please do dry aging with tea leaves! It'll be interesting
You’ve done several experiments with alcohol, and it seems to rarely benefit the steak. I would like to see this experiment repeated, but where you reduce the wine by half on the stove, burn off all the alcohol, then let it cool and do a 24 hour age with the reduced, almost alcohol-free wine poured over top. I bet that would help a lot.
I am pretty sure " burn off the aclohol" is a myth. All you get by boiling is water vapour leaving.
@@chrisrace744 bruv
@@chrisrace744 in pretty sure it's not a alcohol vaporizes at a low temperature
@@chrisrace744 uhh dude alcohol boils at a lower temperature than water, that's the entire point of distilling
@@chrisrace744 that's not true, otherwise wine reduction sauces wouldn't work at all. Yes you will lose water, but the alcohol is less by volume to begin with and it has a lower boiling point. And if you go too far you can always add water back in, which makes it kind of foolproof.
Guga: “this side dish is inexpensive.”
Also Guga: *fries the rice in duck fat*
My thoughts exactly (It costs almost nothing). OK.
Duck fat is cheap though..?
@@guser436 I suppose it depends on where you live. I live in upstate New York, and no store sells duck fat. I've only ate duck twice in my life.
@@Danielson1818 I'm sure you could find it online. I'm in the UK and it's equivalent of $5 for a peanut butter jar amount, maybe $12 per KG. Bulk would be even cheaper here
Maybe cause we're close to France where it likely comes from so yeah probably depends on where you are
Looked like he used at most two cups of duck fat maybe just one, it was a very small pot. All the other ingredients were reasonably cheap. I buy his quote of $10 for the whole plate of sides.
Great idea for a marinade on steak Guga. I bet that was some mighty fine eats brother and those little beef cakes looked right up my alley!!!! YUM! Cheers brother!!!
T-ROY COOKS your awesome! GUGA your awesome! Just wanted to comment bomb this for when 2 major CZcams players comment each other! 😎😝
I like 🍔
Yeeeee T-Roy!
I commented that 4 weeks ago lol
M
Things I expect in a Guga video :
- marbling score
- super easy to do recipe
- dry brine
You forgot "Let's doo eeeet"
Don't forget "Cheers everybody"
Don't forget the experimental taste is always "Nothing too crazy" lol
Don’t forget the experiment itself
Don't forget " Hey maomao"
Guga I have been watching both of your channels going on a year now. I would like to say thank you for helping me change the way I cook meat especially steak. You taught me the importance of seasoning every edge and the exact internal temperature that I needed to hit in order to get the perfect medium rare steak. The best part is I can do it consistently and not to mention some of the side dishes I’ve made have been great. You have helped give me a passion for cooking that I didn’t have before. Thank you again.
I’m a young lad about 17 years old but it’s the same for me. Never would i have thought would I have joined a culinary CTE program all because of some food CZcamsrs
I'm 15 and enjoy cooking steaks and I even bought myself a probe to check my meat doneness.
@@yamichu2 keep it up, we gonna be chefs
@@neechiace8248 I doubt to be honest, I'll probably be a home cook. Then again I'm also doing Food Science GCSE.
@@yamichu2 food science is dope, nick digiovanni went to college for that as a major I believe
We have a traditional food that everyone loves in Indonesia called rendang. It's basically a beef that is cooked in a slow process until it dries with coconut milk and different kinds of herbs (which then turns out to be the paste). What I'm about to suggest is that please dry-aged a wagyu with a rendang paste for your upcoming videos. Many thanks!
Guga’s voice! 😍
It’s so laid back, soothing and soft! 💝
Yeah, I’m usually really against quiet talking asmr stuff but this dudes voice is 👌
IKKRRRRRRR HIS VOICE IS SOO AMAZING
Tjenare Rask
Grilling steak ASMR video anyone?
I love how surprised guga looks every time he eats one of his steaks
He has to wipe his mouth for drool before and after he eats a piece. This man truly loves steak
Guga, show us more of your “compound” mat stories video was unreal. Is that your property? Cause it always just seems like your on a small, nice deck in your backyard.
No they were at a venue for that video
The spell correct ducked up your comment. Oh god! It has me now! It's so strong.
That's a rented venue iirc
*you’re
You know you've made it whenever the wagyu is the control
I love how everything about duck is fancy while I have hundreds of them in my backyard lol
ducks in your backyard is not fancy, its work
Please do a video on how to cook a brisket in a normal backyard barbecue! I don’t have a smoker, and I don’t want to do a microwave brisket.
If you do a normal barbeque its gonna be very dry and the smoke is the best part about a brisket tbh. If you still want to try it you should cook it in a big metal tray and baste it alot
America's Test Kitchen did a brisket on a normal charcoal grill. Check it out.
Guga, need u to do a vid of u trying different restaurants’ steaks
Against his own
Hes done that
@@dennismeyers2008 when?
Well we need Guga to try more restaurant steaks. There are so many good ones out there.
@@alfredwahren3770 i remember he tried the ribeye in texas roadhouse once
Guga, você é excepcional, cara! Fico muito, mas muitoo feliz de ver que você conquista o pessoal aí fora não só pela habilidade, mas pelo carisma Brasileiro. Sou extremamente fã! Abraços de Curitiba.
Ive been using a similar method for years, I actually got it from my father, and Ive noticed that the type of wood or charcoal you use needs to be taken into consideration when choosing your wine. Of course its personal preference but for me White Zinfandel and hickory is the best. Takes some trial and error to find the right pairing for you.
Honestly, this is the first and only show that centers itself around cooking that I can get behind. I will look up recipes on occasion, but when it comes to being entertained... this is the only cooking show for me. Cheers!
"I don't want you to have a heart attack when you eat them"😂
Awesome! I'm trying this, great video!
Nice to watch on a sunday guga!! Following both channells!! Great guga
Guga shows good manners when he covers his mouth with his hands while talking with food in his mouth. I don't think I've ever seen someone do that before. I'm stealing that technique.
7:13
is this sarcasm or not? I can't even tell.
Still bad, at important meetings never talk with mouth full
It's annoying when he covers his mouth. Just wait to talk IMO
@@nonstopqs4188 Look at the name, it's definitely got some weird grammatical redundancies for someone who fancies himself the grammar police. I don't know if I would call it a "technique" as much as a polite "gesture" as well. You're right something seems off here.
I would really like seeing more non Wagu experiments. I've had Wagu, and most people can't afford to have it every time they have steak (if they can afford or want to spend that kind of money even once on it). It's not even comparable to a regular steak, IMO. These experiments may be totally different results on a regular steak. Or at least add a regular steak along side the Wagu.
Valid point, I agree about using common affordable cuts to do these experiments more often.
I agree as well! The things they always mention about chewiness, tenderness, juiciness, beef flavor, etc, can vary by a lot depending on the quality of the meat so these experiments could give very different results on a cheaper cut. If he can afford Wagyu for almost every video he can afford cheaper cuts to go along with it! I enjoy these experiments but I'm always worried they wont turn out the same when I don't use the cut of meat he uses.
*wagyu . Wag-yoo
Sorry someone's gonna correct you eventually it better be online with strangers than irl
Great job Guga!
I love the concept!
I’m from Rochester NY. I would love to see your take on our dish, the “Garbage Plate.” The original is at Nick Tahou’s but I think the best is at Jack’ss on Buffalo Rd!
Guga, bring back mistery meat with Oystrich steak. It’s really good when sous-vide or tenderize salten in oven at 100*F upfront for 1=2h.
It's all about his meat dealer, he doesn't go looking for the stuff he just gets a call and then a mystery gift. I take it Emilio hasn't had any lately.
Man your steaks always look so good!!! Thank you for sharing your cooking!!
Interesting experiment, thanks Guga!
Manz made this into my science lab with the “control” and “osmosis” stuff
PLEASE AGE WITH GARLIC PASTE!!
We need a video of all of guga’s side dishes! That would be amazing!
I’d love to try gugas food, bucket list for sure
Absolute legend, most cooking channels don't get this detailed, much less venture into some recipes that are off the beaten road. Fresh? Check. Innovative? Check. Easy to make? It's a bit difficult, but check! Love you guys, subbed!
Shoutout to the editor for going obsessive on the zooms for gugas foley
Those entries look awesome
Hi Guga! Another great video! I didn’t see where you get the garlic paste and tomato paste in the description. Thank you and keep up the awesome videos
I'd be curious to try a steak aged in an Islay scotch. Lagavulin, Ardbeg, or Laphroaig would be some good ones to try. The smoky peat flavor in the scotch may be the golden ticket to a magical steak.
That sounds DELICIOUS 😩😩😩👏🏾👏🏾👏🏾👏🏾
I’ve tried it. It’s not great, there’s too much sugar and the alcohol doesn’t burn off.
Guga is always a joy.
Guga: Just a little bit of wine brushed on the top will do. Not too much.
Also Guga: *pours nearly an entire bottle of wine over the steak* 🤣
Gotta love some Aussie beef! Great video Guga as always. Much love from Australia.
Would love to see more of this with different wines;natural, fruity, white, cheap wine
Oh hey you reminded me to finally buy a cooling rack/pan lol
anytime I've done a dry brine I just put it on the rack in the fridge 🤣
Hey guga, loving the vids, you should try different wines including sparkling :)
I always love how maumau does the hand motions while eating at the end of the video xD
This is the earliest I've been to a guga vid. 5 mins
As a great star once said: "When in doubt, pinky out"
Guga, I think you're going to love Thai sticky rice. put it in rice cooker and cook it like normal rice. then drip it in some beaten egg and grill it until it's nice and golden brown. this match really well with roasted pork and most of the roasted meat. season the grilled rice with some salt or soy sauce and it's perfect.
some Thai people are using 2 layers of that grilled rice and make a nice burger too
@@raichi2775 That sounds awesome, thanks for sharing :)
Guga Do a garlic experiment to see what type of garlic works best! love your stuff !
Thanks for the content. I always enjoy it.
I like to watch guga make steaks, I’m going to guess you do too, that’s why you’re watching this video
Humoungus amungus
Guga you're the only guy where I can eat till I'm about to explode then watch any of your videos & be like......"Well I'm no longer full & very hungry again." Thanks for everything you share because you've elevated my cooking by A LOT 😊
I have no idea how you are so creative with your side dishes!! Its actually my favorite part of any video.
Beef fried rice... you have no idea how he's so creative? I mean the recipe is only approximately fourteen thousand and twenty years old and is consumed all over the world today... send help please
Gotta love Guga
“Bro this tastes different, did you put anything different in it?”
“A bit of wine”
*Dies*
Definitely one of the most unique appetizers I've ever seen, I first thought it was burger on top of a tater tot. Come to think of it that might be excellent as well.
I thought the same m, which I’m going to try because I eat way too much rice down here in the south lol..
I am so thankful for Guga's channel. Thanks to him I found out I do have a passion for cooking. Salute from Naranjito, Puerto Rico!
I love the videos guga. I've seen almost every video. My only complaint is that I want more videos lol
When I first saw that appetizer, I though the ground beef was sitting on a Crispy Crown. Which would probably also be pretty tasty if ya don't care for rice. Only problem would be size. Crispy Crowns are pretty small. Like a tater-tot chopped in half small.
people dont like rice? Its like one of the biggest staples around the world. Rice is life
@@childhoodprepper they're scared of rice because of carbs
@@childhoodprepper Rice is an amazing staple in so many’s diet, it’s literally a super food that feeds nations. However I have to admit, I don’t fancy white rice like Guga made. I like chicken fried rice, or Mexican rice as a side when I have Mexican food. Other than that, I’m not a rice guy, so I am one of those people!
@@agentmueller that’s like saying. Hmmm, flour. I love flour, but I actually only like cake and pie crust?!?!? Makes no sense.
Or you could just use your own fried mashed potato?.
Not gonna lie, the real star of the show was that side dish you made. I’m definitely gonna try it at some point. That said, good steaks from you is to be expected, even for an experiment like this.
Great technique steakmaster Guga!
That SideDish!!!! , Thanks for the tips Guga!!!
Hi Guga! I'm planning on buying a grill and can't decide what to get. Could you do a video and compare different grills you have and use? I'd really like to know if the Kamado Joe is really worth the extra money over the Weber non ceramic version for example or something similar. Since you have a lot of experience with grills I think that would be a great video that a lot of subscribers would like to watch. Thank!
There are a ton of videos out there on different grills and smokers. Mad scientist has some good ones. For cheap starters that are hard to beat webber kettle or drum smokers are hands down the best bang for the buck you can get.
Next video: longest dry aged meat + longest aged wine
God I wanna come over and eat w/yall! Looks soo good!
Nice, got here kinda early. Always love a Guga video.
Was at my uncle's yesterday and he also watches your content, so he got a lot of picanha and we ate it. I absolutely loved it
Picanha is fantastic. I cooked up some earlier this year and my mom said it was the best steak she'd ever had.
you can win a season of masterchef just by making side dishes from guga's recipes
Guga I love your videos with the experiments and how you teach people to cool stakes.
3M coming up quick Guga!
I remember when you started this one up! :)
Still want to see a "Gamer steak" Mtn Dew Soaked Dorito covered steak XD
Lmao.
NO
Inclusive deep fried in cheetos or dorito breading.
Mlg steak not gamer steak.
Halloween's coming...
despite the economic crisis i still think this is a right time to start up an investment
Stocks are good but crypto is more profitable
Most intelligent words I've heard.
Crypto is the new gold
I wanted to trade Crypto but got discouraged by the fluctuations in price
@@mrnobody1149 That won't bother you if you trade with a professional like Mr Steven Hatzakis
Yeah, My first investment with Mr Steven Hatzakis earned me profit of over $25,530 US dollars, and ever since then he has been delivering
cupcakes look so good Edp might want them
Super awesome! Now let’s see the Wagyu Salisbury steak!
Claim your “1 minute” ticket here⭐️⭐️⭐️
Claimed
😍you make cooking look so easy
ITS amazing watching you on Sunday
love the haircut Gaga
Amazing video, guga!
I wish I was your friend and could eat all the awesome food you make. Also, those appetizers look amazing, will definitely have to try it.
I just love your videos pls never stop making them it help out a lot thank you sir
Funny, I just thought about my man Guga, and bam! Fresh and crispy video barely 20 mins ago. Awesome way to end the week
Looks great Guga!!! For steaks what is your 3 favorite dry brines and your 3 favorite dry age methods so far? Would you do some videos on these?
Cool, you used the red wine. I knew you would, thanks Guga, it looks delicious. 😋
Love you Guga!we just saw you on Deer meat for dinner! Love it can't wait for more
You sir are awesome! love your channel!
Your voice is so relaxing
make sous vide Boeuf bourguignon! classic french dish, beef marinated in wine and braised in a wine/onion sauce with mushrooms
Guga is my spirit animal! Everything is just sooooo delicious!!!!
not only is his food good his voice is *chefs kiss*
Perfectly cooked Aus steak with a great glass of Aus red - heaven!
I’ve heard somewhere there is a steak that is cured in salt caves wrapped in cheesecloth and also soaked in wine. I think they treat them simular to cheese because the cloth looked kinda moldy. They cut away the outside like dry aged beef.
Watching guga gives me butterflies in my stomach like a young pup. Everything is so yum.
Red wine marinade was the standard marinade of our bbq steaks when I grew up in Australia 🇦🇺 I would heat the marinade to get rid of the alcohol when I prepared mine as an adult but now I just dry brine and enjoy the flavor of my steak as I buy good quality cuts
All of your videos are making me hungry for steaks!!
I would be interested to see Guga do this with a peaty smokey flavored single malt scotch. I could see the flavors being amazing
It’s great who you ,show people who to do things in the right way, they can understand.the ingredients .
That looks amazing. I knew red wine was a good pairing with red meat. This concept gives the best of both worlds.
Angel Vs Maumau steak cook off needs to happen!
I approve of this video and use of wine!
Well, well! Garlic power on a wagyu steak? I think that's a first!
Growing up my dad usually did a wine based marinade for a few hours on his steaks. It does give some great flavor.