I gave a FOOD EXPERT my craziest steak!
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- čas přidán 2. 12. 2023
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On today's show I am ageing steaks for a very long time in Olive Oil and Mayo I also got a very special guest, my friend Sonny from @BestEverFoodReviewShow to try it. He is a food expert and I can't wait to see his reaction!
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#food #cooking #challenge - Zábava
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after i age you all nimbly bimbly im gunna make you my potato my favorite kind of potato. a potato. now back to steak.
Meat in oil provides a nearly perfect environment for botulism bacteria. Very dangerous experiment.
Jesus loves you and may God bless you
i dont like when olive oil heated . its smell not good and its taste disapering . we use it salads and to serve some vegetables meal .
What would happen if you dry aged a steak in wagyu beef tallow?
I came here for a "super simple side dish" that takes 3 days to make. Didn't disappoint.
No,that one only takes two.
Day 1; mix chipotle’s and mayo, smoke meat, rest overnight
Day 2; prep potatoes, assemble and bake, rest overnight
Day 3; remove from Dutch oven, slice, pan fry, plate & serve
Waiting overnight is not necessarily complicated. It's the total amount of effort put in the makes something simple or not. You just have to, you know, do very basic planning.
Don't torget the Wagyu A5 Picanha. For a side dish. Let that sink in.
@@roots4xwaiting is effort
I'd like to see Guga make a "complex and difficult" side dish.
" First you startup your particle accelerator..."
IN THE VIDEO HE SAID A5 PICANã 😂😂😂
Potato pave but instead of cream wagyu tallow, garlic rosemary and thyme👌
It'll probably turn out like one of the Desert replication challenges in Masterchef Australia. Difficulty: Almost Impossible.
"Today, we brought Sorted Food onto the channel to try out a certain cookbook..."
"Super simple to make" *pulls out A5 wagyu*
Do uk what simple means?
putting caviar on a piece of toast isn't cheap, but it sure is simple.
@@josejh-eb8st super simple means a5 wagu, 3 days prep, 25 steps minimum. EZ.
yall idiots🤦♂ obviously he's not talking about the price of the A5 wagyu, but the act of actually getting it. Good luck finding a shop that sells real, quality a5. And ordering it online makes it lesser quality. Use your brains
@@josejh-eb8stcan’t just get it at a supermarket. Do you know what simple means?
Honestly Leo is a very talented reviewer. I always enjoy listening to his take on the food sampled
He should get his own channel
@@CC-dx6bc Fr
leo is an artist
@@marestgondev He is a description guy
@@whynottalklikeapirat no, hes THE description guy
I love how Guga said in the intro that he marinated it for a month, but my brain was completely ready to accept when he told the guys a year. The man has zero limits, so nothing is off the table. He could claim to have a 20 year preserved steak because he'd thrown a new york strip in a tupperware full of honey as a child. I'd 100% believe it.
I'd believe it except for the "child part". Man wasn't a child 20 years ago. haha.
he did dry aged a steak for a full year once
guga's chaotic side reveals itself in his steak experiments
So was the olive oil preserve left on the counter or put in the fridge?
@@SpiderCents I assume since he shown it put in his dry ager, it was placed there... Google a dry ager if you don't know what it is, not really a common household item, but it is basically just a fancy fridge for meat.
Preserving meat in olive oil was a very common practice in southern regions of europe. Other regions, where olive oil was not easily available, they used pig lard. My grandma used to have a farm and they only got the refrigerator in late 60' and up until then, they used lard for meat preservation. Would be nice to see the results of that one.
I worked in the kitchen of an irish pub a few years ago. They actually kept their steaks in a container of canola oil to make them last longer
@@ArteUltrasIt's a fairly common practice but unless you store them with salt too (which dries out the steak by sucking out the water) you may as well just vacuum pack it. Also causes MASSIVE flairups that don't taste nice when you cook it on a flame grill.
that's why the meat storage room was called a larder. you can throw cured meats in a barrel of tallow or something, it's more like a wax than a fat if you render it and bacteria doesn't move fast through it at all
@@jamescheddar4896 larder is french
@@Pillboxing look it up
i just love seeing my top 2 favorite youtubers making vids together , plz give us MORE !
@guga im so happy 2 of my favorate channels had this collab. i was so happy to see all guys having fun and eating good. Please stay healthy and happy!
Guga has to be trolling with these “super simple to make” side dishes 😅
That's pretty simple not cheap or quick but simple
Yeah all 3 of those ingredients. Yikes!
@@Yakandbleezies4?
@@Yakandbleeziessmoking a whole picanha for a side dish is a bit much.
@@eljaroebeukes5118 youre missing the point he said SIMPLE not quick. Those words dont mean the same thing
Olive oil is high in olive oil, so I think the reaction is due to the olive oil reacting with the steak, as steak is made of steak and when combined with olive oil, again made of olive oil, you get a reaction known as the "Olive oil and steak" reaction in the culinary world.
Take a shot everytime this guy says "olive oil"
@@lightningflash010 The olive oil in olive oil contains even more olive oil than previously thought when it was invented. The outside of the olive oil is 100% olive oil but inside is a sort of nucleus, 100% rich in olive oil, making olive oil 200% olive oil.
@@lightningflash010 thanks. Now I’m drunk this early in the day. 🤣
@@Flamableninja the math is mathing
@@jmt0820 cheers bro! I think that needs more olive oil! Im allwayse mesmerized to see all the olive oil trees at spain, the branches takes so much weight from all the glass bottles and the flowers of extra virgin olive oil tree is absolutely stunningly beatifful!!
This is incredible. Also, I love the narrative, especially when he says “we are not done yet”
This was super interesting, thank you! In Eastern Europe (and other places I imagine) it's fairly common to baste or marinate meat in something like mayonnaise before grilling, even without aging. Shashlik for example. It sounds weird at first, especially as an American, for whatever reason there are mayo hangups here, but when done right, it really does give the meat that savory and creamy taste that your friend described.
Leo is the king of descriptions, listening to him I feel like I can almost taste the food
Love seeing Sonny and Guga together! Two of my favourite CZcamsrs 😊❤
Especially when they're putting raw flesh into their disgusting little mouths!
Damn, you must really love food then.
@@nicolebaker8674 I love cooking! I watch all I can learn about different food cultures, different methods of processing meats, and the science behind it all explained by food scientists.
In my opinion it’s most definitely one of the best ways to learn other cultures and make friends beyond your own, I’ve found. The majority of my social media is shorts, videos, and posts from a variety of different cooking and dining styles from different parts of the world.
I’m from Canada, and I have such an admiration for exploration.
So, long story short, yes, absolutely! Food is my passion! 😂 🇨🇦
@@kwimms I love vegan animals they taste the best
Synchronized 'A peace' is always awesome. Great episode Guga.
i see Sonny in a food video and I click its that simple haha always a pleasure to watch!
Id love an inside interview from Guga's physchologist. "Yeah his brain is shaped like a new york strip with marbling score 7" -Guga's psychologist probably.
Edit: Guga pls giveth my heart again, sry for that edit that manually removed
Who are we kidding. This is America. Guga’s insurance likely doesn’t have a mental health aspect.
Guga might have a picanha shaped brain instead of NY strip
Fillet mignon bby
His left brain is a steak. Right brain is a college frat house refrigerator.
how did you manage to spell psychologist correctly AND incorrectly in the same comment
For aging or storage in fat, generally you'd use a fat that solidifies. Tallow or lard would be the preferred fats for this.
true olive oil almost solidifies in the fridge
@@panouil.m Yup, I have a commercial grade fridge that goes a little cooler than normal and my escabeche eggplants turned completely solid, one of the disadvantages of olive oil, although you could consider it an advantage in some specific situations.
I'm just genuinely curious how long a very long time is
@@mastathrash5609 he said 30 days
He did that several times in solid fat.
In Italy there is a whole type of canning called "sott'olio" meaning "under oil". Pig or wild bore sausages can be preserved under EV olive oil. Vegetables, mushrooms or anchovies are more common sott'olio than meats.
Shut it
@@galaxygalaxy4429 I am sorry, I dont feed trolls
@@lucamatteobarbieri2493 why not?😄
People here realizing that oil is actually fat for the first time in their life
You're wrong
@@ezygoat I've never been wrong in my life, which makes you wrong instead
I've been watching Sonny for years, so this collab is very fun for me. His show truly is the Best Ever Food Review Show.
BTW another thing commonly used to preserve meat is dough. If you didn't know, dumplings were originally used as food preservation method. Although I'm not sure if cold was also used at the same time.
We clearly have different definitions for “super simple side dish”. That looks incredible.
I need more of this collab!
In Spain we preserve meat in olive oil, is usually pork and its cooked first and then preserve in jars with olive oil.
We eat it of the jar, room temp with some nice bread.
It's called "de orza" so what ever meat piece follow by that, example: "Lomo de Orza"
This sounds delicious
How long does it keep?
@@honprelude As long as it is under the oil I don't think it goes bad. Keep in mind this is a preservation technique. If you buy a jar of it, you will see a recomended eating date like 2 years and once open consume in next 3 days but its one of those things that gets stronger until you don't like the taste/texture of it anymore but it is still edible
Edit: It is very similar to French duck confit in this regard
Guga could start a channel of nothing but side dishes, and it'd be a huge hit.
Love these videos. Sonny is one of my favorites and it was great to see you both in one episode.
I watch Sonny and his and your videos constantly. This was a very good one. I hope you have done more with Sonny to post after this one. Bravo Guga!
Sonny is back in the house ❤
As always, a nice collab!
Sonny is such a chill guy
have been binging your vids!! love them all~ please make some chinese side dishes like XLB aka soup dumplingssss🙌🙌🙌
Haha, We have a similar thing to the side dish in Romania. As in potatoes meats and cheese and maybe egg built like a lasagna. We call is "Taci s-inghite" or "Shut up and swallow".
I really like your take on it with all the chilli sauce and special meat.
it reminded me of a French "gratin dauphinois", but with meat added, looks amazing
Guga you killin it bro!!!!! I'm a huge fan of sonny's so this colab was super rad. 👌 and I won't lie, that mayo steak did look really good, The final product that is. 😆
Amazing video, i was smiling all the way through
In Italy, specifically in Piemonte and Lombardia, we preserve and mature a kind of Salame under pork lard (duja): Salam dela duja (in dialect).
In the past the same was made with goose and duck brest, but with their fat mixed with pork lard, but now is very rare and it's a delicacy.
If you haven't, try lard matured stake.
We do the same in Brazil (Guga's country) because of all the italian influence.
ive been watching Sunny for so many years. It makes me happy to see you guys collab together :)
Fabulous. Easily one of the best cooking productions on YT.
Imagine gugas relaxing, sleep therapy voice reading you a bedtime story after he edges you into food coma with one of his meals.
Guga you should try a dry aged steak covered in fruits, such as strawberries, apples etc. i think it'll be cool
Can't wait to see a wagyu a5 30 days dry aged in pineapple juice.
it would probably mold because of the water and sugar
The fruit would go bad if it's too long, but he should definitely do steak marinades in fruits.
Jam might be better as the sugar means it's less likely to go bad
fruit juices ferment over time, you'd probably get everyone drunk eating steak, but if it's cooked then the fermented 'alcoholic' nature of the fruit liquid would burn away.
Steak “stored” in an oil has been done for years in restaurants. Keeps oxygen from getting to the steak and also gives it a nice sear. It’s great for steaks that might not move well on the menu
KEEPS OXYGEN, and yet he claims it Oxidized.. This guy literally knows nothing.
@@MayhamRC submerged in oil keeps oxygen away…did I miss something? It literally preserves the steak for weeks. Maybe even months. I know I worked in a restaurant that use to do this with its filets. Maybe I don’t understand what your saying
@@MayhamRC nothing can oxidize without oxygen, see how the words are similar 😀
@@MayhamRC still waiting for your response Jack ass
@@MayhamRC Go dunning kruger yourself somewhere else
Just your voice calm me more than any ASMR could ever do
I love to binge watch Guga💞
2 food youtubers that I enjoy watching having a collab with each other?!! My life is complete
They have a couple times before.
omg I've watched Sonny for ages, I love his channel, all his Vietnam videos helped convince me to visit Vietnam, but now that I am actually in Vietnam, he appears on Guga's show. He also collaborated with one the Mongolian food & culture channel I follow
You've inspired me to pursue my passions. Thank you for being such a great role model❤❤❤
Easily the best looking steaks on youtube. The detail is so good that my mouth is watering.
Hope we’ll see Gordon one day on that chair !
If he shows up, the side dish should be a sausage-donut sandwich
I love Sonny! What an awesome collaboration
We just tried a short version of the Mayo steak, it was amazing!!! We did a 5 day age in the Mayo amd finished with salt and pepper on the charcoal grill. I would definitely recommend this even on a shortened time frame. The tenderness of the steak and the slight creamy texture made it a great Christmas dinner steak!! 10/10 experiment that I will make for future meals!
What brand or type of mayo did you use?
@@syndicate5357 we used Hellmann's Real Mayonnaise.
@@syndicate5357 Yeaaah, would like to know this too.
I'm gonna try it. I would use Dukes , or Blue Plate. I lean toward Dukes myself
Thats my type of cook! Shout out to the chef💪
It doesn't matter what video Guga puts out, every person that's on with Guga, you as the viewer can see that guest on the show anticipating the Guga steak. Like they were just a viewer and then they got on the show, but if they were a dog their tail would be wagging the whole time. It's insane to watch every, single, time. I wonder if Guga will look into fermented foods, and figure out ancient combinations in his way.
and before he dry ages the thing in 1000$ wine xD doubt that would be a good combo, but I'd be interested to know the science lol
Reason Angel wasn't in this episode there's a good chance his heads marinated in the fridge for that cast iron skillet he wrecked 😂 much love Guga fan ❤
Never seen this channel before but genuinely high quality content, will be back
Good way to combine the aquarium hobby with the culinary one.
I swear this guy is everywhere in such a short amount of time... first he's in Malaysia, then he's in Minnesota, now he's with guga
thought you were gonna end if off with "now he's in Guga"
@@pacificcoastbreeze lol wut
Nice to see you guys together again
Lmfao of course they gonna like the mayo lml 😂😂 I new that instantly
i love when you two collab!
Guga can you dry a steak in applestroop? It’s a traditional Dutch apple caramel syrup. I’m almost sure it won’t work but hey that hasn’t stopped you before
sugary stuff goes bad
He tried honey, didn't work
Het werkt niet
He didnt even cover it completely, just let it there in theopen with honey dripping off it. that experiment was a failure from the beginning. He needs to let it rest IN the honey not let the honey drip off and expose the steak@@NotAnAlchemist_Ed
A steak in a fishbowl full of olive oil is something I'll never forget
I would love to see guga throw in some more seafood in the videos!
Yes! I freaking looooove this man
nice to see you both again!
Guga, you are a true mad food scientist! I never leave an episode without learning something!
Tonight. I am making that potato stake cake. holy yum. 🤤
Gugas friend really wants to stay at the table and away from the editing computer. The way he describes it just too much passion 🤣
love to try the side dish. Like always Guga's side dishes are awsome
I feel like since you already tried beer and hops separately you should try "draff", it's the post-ferment beer waste composed of yeast and hops; could make an absolutely crazy steak.
Isn’t that just Vegemite?
@@JCSalomon I was under the impression that vegimite was the leftover brewers yeast; draff is a combination of leftover yeast and spent/used hops.
@@PaperScarecrow, might be. Variations on a theme.
could make....... you throw up
It was very interesting to see what happened to the mayo steak after the dry aging process. Can’t wait to see more videos in the future!
mayo or olive oil in a vacuum sealed bag with the steak would be interesting because it's more controlled, no oxygen would likely tamper the condition of the steak or the fats/oil. And in a sense, it's what marinated steaks in grocers are actually like since they use fats/oils with seasoning and store it in a fridge to be sold, but people consume it too soon so it's not fully tenderized.
That makes sense. Thanks for telling me
Hey Guga! Can you please tell me your reasoning for adding garlic powder some of the time. Love the content & Merry Christmas!!!
@13:10 Sonny said "oofta" ... I haven't heard that in years since visiting my great aunt who lived in the UP of Michigan in a town called Christmas. Yes, the entire town is named after Christmas stuff. She lived on Jingle Bell Lane.
In Spain, we often prepare oil-preserved dishes, especially using pork loin fillets. For optimal results, add some garlic and a spoonful of paprika.
Guga needs to record, reading children’s books as a side gig. Such a friendly voice lol.
“As I say, it is enough talking and it is time to go to sleep” 💤
@@MrVincelarsonlol
Uncle Guga, I LOVE YOU and YOUR COOKING!!! I would LOVE a challenge with YOU (I'm 2 hours north of Miami) and to LEARN MORE of YOUR AMAZING CREATIVE COOKING, especially with Wagyu! Let's cook!!!
Love both of your channels.
this actually looks so good!
Now Guga needs to spend a day traveling and eating the foods that Sonny says to eat! 😂
As a Greek this makes me happy. To this day a lot of us still do a… prolonged marination of sorts. Some of the best grilled chicken you’ll have is after a couple of days submersed in a seasoned OO
That potato cake looked so good! Too bad I don’t have a smoker or any a5 wagyu or any cooking skills 😅😂. Great vid!
Idk if it's been done, but I would enjoy a horse radish dry age or maybe even Arby's horsey sauce experiment. I absolutely love horse radish. Wonder how it would turn out.
Try it
Can't believe the mayonnaise really made a difference in the flavor.
We all know that Guga can make a great stake, but the star of his show is always the sidedish. I love his creativity of that sidedishes! :)
I love Sunny!! Great show!!
I'm surprised you didn't just whip up some of your own mayo. Helmann's is the best store bought mayo, but it still has some additives that may have effected the final result, whereas if you made your own mayo, you can just make it with eggs and oil. You could even have made some mayo with eggs and any other fat, like all that beef tallow and duck fat you keep around. Wagyu mayo might be interesting.
Wagyu Tallow for Mayo? Sounds like a Good Idea
He should try again with different mayo's. Store bought mayo, Regular Homemade Mayo, and Wagyu Beef Fat mayo
@@Days_of_the_Righteous Duke's is basically the same thing, but the nutrition info says there's more fat in it, probably from using more egg yolks, less egg whites.
@@Death_Lord_Eleressai they are not the same thing, at least, no different than hellman's and any other mayo. Different flavor profile
with any mix of oil and water based liquids (an emulsion) the different fats used affect the setting temperature, or whether it goes lumpy. You need a low setting temperature so that the mayo / sauce/ whatever will pour out of the bottle............... so a lot of experimentation regarding type of oil, and mixture ratio of oils to water based..........for taste; and whether it will pour or not.... at standard fridge temperatures.
Wtf the two food crazies in one video! 👍
This side dish we call "musaka" here in slovenia. Its almost the same, just that we use minced meat and throw in an egg so its more structured. Try it out, its veeeerrryy gooooooodd
You've got the MEAT and the CAKE ?!...
Man couldnt agree more 😅
Finally, you made something interesting and somewhat edible.
Thank you for using the correct "Meat Slicing Knife" paired with a "Solid Hardwood Cutting Board" /
Let's get cooking. Master Chefs on staff
sonny is really good at judging food, the fact that he can see the oil despite saying the baby oil or sunblock xD
Now hold up. You can call Sonny a food critic if you want. Even food "expert" doesn't describe his work. He's a food explorer. He has traveled near and far to sample the world's most wonderful offerings and met people from some of the most colorful cultures on Earth. This may sound like simping - and fine, maybe it is - but few today are dong what Sonny has set out to do. What a dynamic duo in this video. Cheers to you both.
☀️🍆🏇
I hate that "simping" even became a thing. Can't even compliment people these days 😅
@@jasper.maxwell Completely agree. Wish I could zap that word out of existence lol.
I think Anthony Bourdain beat him to it first, RIP.
You should also look into Mark Weins. He’s really awesome at this too. In fact they’ve collaborated a few times
How is it crazy if people did this all over Southern Europe and arounf the Mediterranean Bassin since thousands of years ago? It was literally one of the standard way to preserve meat and sausages together with smoking, salting and curating with cold in winter.
Best vid I've seen in awhile, the music pulled me out while grilling but other than that 10/10
BUTTER NEXT
Done that
Can we all just appreciate Guga's work ethic and grind. always blessing us with high quality videos, THANK YOU GUGA
What a treat having sonny there.
Guga You have out done yourself again that side dish looks amazing. Thanks for the stakes test top notch 5 stars keep grilling and chilling
I wanna send Leo to culinary school so he learns more foodie words to impress the guests with.
He can just work for JW part time
Guga, faz uma pasta de Jambu (usando a flor) e dry age uma picanha no jambu
Love best ever food review show and Sonny!
Wow it's so exciting to see TBEFRS on here, what a treat