I deep fried STEAKS in Movie Theater BUTTER and this happened!
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- เผยแพร่เมื่อ 27 มิ.ย. 2024
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We all love the special butter that comes from the theater. Today I put that to the test and try it out by frying some steaks with it.
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#cooking #food #experiment - บันเทิง
That movie theater butter flavor is thanks to something called “butter salt” (brand name Flavicol). The compounds that give butter it’s buttery taste can be made artificially (or extracted from actual butter), then mixed with salt as a powder. This is then mixed with oil, and that’s what movie theaters use. You should dry age with the pure Flavicol powder - I bet that’d be incredible
This sounds interesting
Flavacol is insanely salty. I'd be worried it would oversalt the steak, but I'd still be interested in that experiment.
@@amiradib1007 Could dilute it with another spice.
Nah, it's basically the salt equivalent of fentanyl. Wouldn't work.
That stuff is likely to contain diacetyl, the compound responsible for “popcorn lung” and/or acetylpropionyl, also toxic and known to cause lung issues when vapor is inhaled
The side dish is called smoked shotgun shells. It's been super popular for the last couple of years on a lot of BBQ channels and at BBQ competitions.
He makes side dishes and calls them different name
I made these the other day. I also made armadillo eggs with jalapeno. Everyone agreed the shotgun shells were not anywhere near as good as the armadillo eggs. I say save your bacon and don't do the shotgun shells. Use the manicotti for cannolis.
And here I was gonna call it barbacanoli
I wasn't sure what it was, but sure as hell isn't cannoli which is a desert of fried pastry that is stuffed.
@@PCgamer923 obviously, it looks similar though
The juxtaposition between Angel and Leo's reactions is hilarious.
Leo: The juices themselves you get from the steak are creamier, it's a little bit more savory, it's a little bit rich, whatever you did to it enhanced the flavors of the steak and made it an overall better experience, I love this.
Angel: The second one had a *urgh* , you know like it's like *Urgh* , it's like *URGH* , you know it's like *UURRGH*
well said, Long Wang
@@zachX6452 zack k ok
Leo talks so much to give good detail and description and Angel grunts nods and chews
That's why they depict Angel as caveman in some of the '100 years of' -videos
Guga, can you please make a cookbook of just all your side dishes? They all look sooo good.
He did
@@SolidBlueBlocks link ?
@@StovieFromBamagoogle it?
Popcorn oil is amazing.
I used to work at a movie theater and we’d pop the kernels by adding one pump of oil into the hopper. One day I added a second pump of oil and the popcorn was amazing. Perfect golden color, savory, delicious. People complimented how good the popcorn was. I became the guy responsible for making all the popcorn. One day I showed a co-worker my secret and he thought, “if 2 pumps of oil is better than 1, then 6 must be amazing!” We received so many complaints over his oily popcorn. Had to throw the whole batch out in giant garbage bags. The lesson: a little oil goes a long way, don’t overdo it with that stuff 😆
So hilarious
Cool
Always that one guy that goes overboard. Everyone knows someone like that 😂
Lol… this is what I do when we can’t pump our own butter. I just put as much as someone isn’t standing behind me waiting.
But lately I’ve been watching my weight lol so my friends stop me before I kill us all with heart attacks
@@traceygresham6845 😂😂😂
Hey guga we know that dry brining steak is actually good so what if try dry aged steak using garlic powder and black pepper and let's see if it will work and will taste much better ☺️
I AGREE with this Guga
I agree
yes and he looks like hank
I don't think that would do anything, pepper and garlic won't dissolve like salt
way too generic
This was my first Guga experiment i tried at home! It was so amazing! I can’t wait to try more recipes
Did you use that exact Orville Redenbacher movie popcorn butter oil?
I love how this channel is all about the appreciation for good beef and good flavor. And you don't waste it! Amazing, beyond expectations.
Guga needs to have December simply be a "Best of" month where he spends an entire month redoing some of his easier best experiments and comparing what the best experiments of the year were.
I WOULD LOVE THAT
I second this
The Champions league of successful experiments
It would be quite a scheduale challenge, since there are some dry-aged that take around a month or so be replicated
Yup..do some knock out food experiment battles royal.. that will be awesome..
LOVE that idea!
judging by angel and leo's reactions it seems like guga's cooking just gets better and better every video!
Yogurt
Gurt: Yo 😂
Surprised he can't get manicotti though wtf! Always at Walmart...
They're just learning how to act better 🤣🤣
@@jumpieva - Walmart's weird like that. Closest Walmart to me may have it. The one a city over may not have it. Went to a Walmart one time and asked where their chicken sausage was and they didn't have any; the staff I asked never even heard of it.
Nice pfp
I recreate a lot of what you do. I'm glad you figure out what tastes good and what doesn't before I try it. Saves me money. Thank you so much. Keep up the awesomeness.
That BBQ sauce looks so freaking good I wish there was more information on it or a recipe. I’m huge on bbq sauce please make a video on it :)
Guga is the Walter White of food
Waltuh
u said it best my guy
fr
Angel, we need to dry age
Thats fax
Guga: Puts out videos of him cooking and eating steaks everyday on two different channels.
Also Guga: I don't know why people think I eat steak all the time?!
I love manicotti that side dish looks insane. Trying it soon for sure
They are called shotgun shells
One of the best seasonings I’ve made is with birdseye chillies.. dried them with smoke in my smoker, then ground them, smoked chilli powder. Damn good. Figured I liked smoked paprika so tried the same thing with chillies.
“Culinary genius book, page 1-01”
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 to enhance the effect of MSG by 20x-30x stronger (for example, Doritos, Pringles, etc).
I'm not sure what ratio/blend of MSG, DSI, and DSG is needed, but I'm sure you can find it somewhere. From what I’ve seen, sme people buy a 50/50 premix of DSI and DSG, and then make a custom mix of 75% MSG and 25% DSI/DSG to make an “enhanced MSG mix”.
America's Test Kitchen + Kenji Lopez Alt have a video that discusses some of the science behind it. There are also some threads on Reddit about this.
I was thinking the experiment could be this:
1. Steak + Salt Pepper Garlic (control)
2. Steak + SPG + MSG
3. Steak + SPG + MSG + DSI/DSG
Anyways, I hope you give it a shot!
Wow, Nice!
Guga! Pin This!
No excitotoxins, please. MSG will make you fat and damages the brain.
They have done MSG experiments. He did a whole video of adding MSG to everything, including steaks. Might have been on his other channel.
Would really love for Guga to release a cook book with all of his side dishes
Its on amazon
He did already
Ever since Uncle Rodger said Leo sounds like a sports caster I can't unhear it
Guga you've got me thinking about frying just about anything and everything in that stuff! Maybe at least flavor another oil with a bit of it. You really know how to treat your family (related or not)! Thanks for another great one!
Has anyone mentioned that this BBQ sauce looks fantastic?
Will you tell us how you made it Guga?
Ketchup and canned bbq sauce
Hey guga, I just had an idea…
What will happen if you make popcorn in the “butter of the god”?
Sounds good to me.
Hope you will try it
It will just make it too complex to feel it
Such a great channel. The amount of ideas I've gotten from here...endless
I recently started following you and I love your videos. You really inspired me to go to my local butcher, who is fantastic I’ve discovered, and have started buying more expensive cuts of beef. I made a delicious ribeye steak today and it was fantastic. I’m trying to follow your cooking techniques. I haven’t tried anything dry aged yet but I will soon :)
Hey @Gugafoods I made your style of ribeye steaks for my family today and they blew my parents out of the water with the taste. I couldn't get the charcoal to light so I instead had to broil them but they still came out extremely good. I just wanted to thank you for getting me into cooking more steaks and away from all the store bought junk.
A thought hit me recently- we need a "Guga Meatloaf"- I can just imagine how amazing that would be. Whether with Waygu or regular beef I think it would be an awesome experiment.
This exists. Go search for it, it's awesome.
YES
you damn pervert
I’ve never been just as, if not more, excited for the side dish, but ohhhh man that looked so good
Will try both tomorrow. Great video!
Guga, what do you think about a tournament for all of the experiments you do to see which one is the one to rule them all? 3 experiments compete, the winner goes against 2 others in the next tournament video!
A tournament would make for good episodic content
A handshake and a hug is a pretty solid compliment for your food lol
Thank you for the video Guga! Big fan of your work!
Please Guga, try dry-aged steak with shrimp paste. I really want to see what could happen with the steak.
vomit🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮
no
What, don't shoot down people ideas
YES. I'd love to see a bagoong aged steak lol
This is a really interesting idea. Salty and savory and that unique flavor. I think it'd go pretty well
Guga’s reactions are so incredible
I tried this steak and BBQ Cannoli last night! And OMG 10/10 must try 🔥
I did an hour dry brine with salt before putting it in the oven with the oil, then seasoned it again with alil more salt and pepper before the sear. I also added butter and thime during the sear. Came out perfect 👍🏼
From cheap theater owners in the 1970s to your kitchen today with love hehe. This oil is my absolute favorite to pan fry chicken in.
I’d like to see you do a combination of fig, papaya and pineapple for 40 minutes followed by a sprite bath to clean out flavors further tenderized then finished in a powder milk for the crust, maybe fix some of the tenderizing damage.
I made that side dish a few days ago. I put diced jalapeños in the filling. Called them shotgun shells. They was a huge hit!!!
“Called them shotgun shells” 😂 Yeah that is what they’re called by everyone lmao it’s not you that called them that
let me guess. This guy is from America.
Never said it was just me. But good effort keyboard warrior.
Meat Church?
Nice! I've seen that recipe making the rounds on a lot of barbecue channels. I want to try it.
Thanks guys I love a good steak and always looking at new ways to enjoy it . I will be trying it out. Happy New Year everyone. Best wishes for all.
Hey Guga! We definitely need that BBQ sauce recipe! It just look AWESOMEEEEEEEEE 🤣🤣🤣
"Find it easily"
Well... Since our shelves are perpetually missing many things.
Guga please try dry aging steaks in mint leaf??! 🙏🏼
Been watching for years and the thing I’ve learned is that Guga can make anything make your mouth water
I love the content keep up what you're doing I'd love to see in the future you doing marinades for steaks such as Dale's marinade and Italian dressing
Can‘t wait for Gordon‘s reaction. 😂
He's not gonna like the raw steaks next to the cooked steak that's for sure lol
It depends on what the vendor's are for the theater for the butter oil, granted most of the flavor comes from both combining the oil and the butter flavored salt, but the oil itself from what I can tell (at least 8 years ago) Was either Soy/Canola concentrated, at least for my job back then, but they all use it in conjunction with Butter Salt. Awesome video! Always a pleasure to see more Guga!
Now that I have found your channel, I am addicted, I love your “try it” mind set 😊
It’s so funny that leo uses so many different words to describe the flavors while angel is like “that steak is more grrrrr”
I never thought I'd say that I want to try a deep fried steak but those look great
I didn't know popcorn butter was different
What a wonderful 'tip of the cap' to film buff Gregg Turkington, and indeed filmheads everywhere for our love of Popcorn Butter.
That side dish is on my list and looked amazing!!
Damn you Guga, now I wish I could go to the movies and see Violent Night with some movie theatre popcorn.
I watched it, was very fun
Movie was so much better than it had any business being lol
Can i use this method via sous vide? Im thinking putting the popcornoil in the bag with the steak as it cooks.
that sounds horrible
Editing 10/10 bro i was laughing so much😂😂😂
Guga I really really enjoy your videos and now follow you. I first noticed you come up every so often in Facebook videos and I enjoyed a few. Then I looked you up on TH-cam and started following you. Mate G'day from Australia. What is your Back ground Bro? are you Chef trained or anything? what is you're ethnic back ground Bro? I can see you are a man that cooks with Love and for Family? I applaud ya work Guga you are a legend
Been watching the $1 steak videos and different methods. A random thought occurred to me. What does a wagyu I-round look like? Does it have the marbling required to make it good? Is it still tough? If so, do any of the tenderizing techniques push it over the edge? Is it economical? What happens when you take the worst cut from the best animal?
Already made a video on it
For the side dish, I think it's perfectly fine just to call it "stuffed pasta wrapped in bacon" lol
They're called shotgun shells
I love cooking with this stuff :) It's amazing!
Hey Guga, thanks for your great videos.
After watching your videos, I have three requests for future videos:
- Please try some other cattle breeds than wagyu and American beef.
- How do you clean all your pans and other cooking ustensils so they continue to be so shiny ?
- Please cook a foie gras in a terrine using sous vide.
And yes I'll repeat those requests often. ;)
Guga needs a third channel just for side dishes
Leo: “ it’s delicious, rich, and flavorful.”
Angel: “ergggh. Ugggh”
Guga you’re videos make me so happy
Well you did it again guga. Another successful experiment accomplished well done
Hey guga, would love to see you dry age steaks in garlic puree and achovie paste! I think both would turn out dope!!
man idk when was last time i had manicottis. for those that dont know usually they are made like stuff shells but in a tube instead of shell.
and popcorn is my favorite snack i got a maker a year or 2 back for Christmas and i gotta say it doesnt compare to microwave bags or movie theater. i got the same oil and to me it doesnt give any butter taste what so ever its just oil to me. i cant imagine they actually noticed the butter taste but i am curious what it taste like
Yeah, I totally agree. I got the exact same oil for when I make popcorn on the stovetop. I think one reason it doesn’t give a lot of flavor is because it has no salt. I just looked up the ingredients list online and it’s literally just soy bean oil, artificial flavoring (fake butter), and beta carotene for coloring.
I looked up the price just now, and at $16 for 16 oz, I think orville redenbachers popcorn oil is a scam. For one thing, soybean oil is the cheapest oil, and it doesn’t have real butter flavoring. I would bet if someone did a blind taste test they couldn’t tell this difference between popcorn made with OR oil and canola oil.
What I do instead is I pop the corn then put it into a large bowl. while its still warm, I put some additional butter/oil in the bowl and toss the popcorn in popcorn seasoning to taste (the brand guga used in one of his recent experiments). I think I get best results by adding oil/seasoning little by little so that the oil gets distributed evenly. The key is to make sure the popcorn is moistened just enough by the oil so that the seasoning can stick to the popcorn. Too much and you get soggy popcorn.
Hi Guga! Loved the video. Recently came across your site and have enjoyed watching you cook. Could you please tell me how long you cooked the steak in the oven? I would love to try it.
Dear Guga, I know your thing is steaks and the experiments but could we get a side dish comp, Your recipes always look so delicious!
since they missed the coal flavor, can you confit a steak in popcorn oil then grill it to build a crust?
You should totally solicit other celebrities to make guest appearances for taste testing! It would be fun to watch other’s reactions.
i’ve been going to the same movie theater as guga my entire life and i didn’t even know, i’m baffled
I made the steak confit for dinner tonight. I added rosemary and thyme to the theater butter, seared it in a cast iron after it was done in the oven, then sprinkled with sea salt, pepper, and garlic. The result was OUTSTANDING. The whole family loved it. 10/10 would highly recommend.
how long in the oven? he didn't say
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Hey Guga, would you ever dry age a steak in toothpaste?
😂😂😂😂😂
Wtf
i m an Indian who watch every steak videos of guga, my people will now disown me bruh
I love and keep around "golden topping" for popcorn (usually I use a mix of legit butter, that movie theatre butter chipotle powder and brown sugar, and it's hard to want any other kind of popcorn topping now.
Hadn't thought to pan fry a steak in it but there's a first time for everything.
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This looks amazing. I really still want to see you do a dry aging experiment using pure capsaicin, liquid smoke, and mango. I think it will be amazing
I love sitting down and watching guga foods after a long day.
When Angel said “it’s better cuz you didn’t have to make it” I felt that
The butter you get for your Popcorn at AMC theaters specifically. Is Pasterized butter cream. I used to work there and was shocked the butter was butter. Its 'ghee' in a bag heated. (Put it on your hotdog next time you go.)
The orville oil you are using is something else.
Whats the brand name of the AMC stuff and where can you get it? Also, is the oil you cook in different than the buttery topping you put on after its cooked? If yes, what’s the topping’s name?
@@GhostSal You can remelt 'Ghee' and it will be the very same as the movie butter younadd to popcorn.
@@kiyuemadkick I thought it was something called Flavacol but I’m not positive and I can’t remember what the buttery topping was. Of course that’s in the pump dispenser so I’m sure it’s like a gallon size or larger thing (but the brand slips my mind)?
@@GhostSal Thats the artificial stuff. Flavacol is fake.
Ghee is clarified butter the same type that you add to popcorn its melted on a hotplate beneath the desk of the pump.
@@kiyuemadkick Thank you.
The sodium savant😂😂 Angel always makes me laugh in every video
Guga: "and now for the side dish"
Gugas heart: "lord be my shepard and have mercy"
Outstanding vid as always! I think I missed it, but did you show what you seasoned them with after the promotion video? You mentioned it in the beginning that you seasoned them after but did you use salt/pepper/garlic? Thank you again 🙏🏽
I actually tried the confit steak and it was so good. Never did that before but honestly super good.
Damn Guga, production is top notch! 👍
it’s rare that i click on a video do yours. it has to be a really good premise. your voice just sears my brain like you seared that steak.
Now I want to make that side dish. Good Thanksgiving dish.
You should absolutely try this again with Flavacol! Put it in the oil, that's m how we do it at the theater when we make popcorn, or maybe even try it as a seasoning!
Mmmmmmm looks awesome guga but everything u make always looks so good
A caramel dry age experiment would be cool
That side dish looks amazing! 😋
My birthday is August 26th and I think I'm going to try the BBQ cannoli for a side dish👍👍 Thanks Guga!!
Love the butter butter butter refrence 😂
Whenever Guga and Angel call each other bro, even though they are uncle and nephew, it reminds me how I sometimes call my mom "my nephew(yeğenim)" or "my sister(bacım)". Because these are common calling words in Turkey, used by men to the younger men and women.
Shotgun Shells! Great side or appetizer! Oh, and I think I'll pick up popcorn oil tomorrow!
I love this channel. The food ideas are so creative and delicious. But man I'm fatter since I discovered Guga. lol
I like how he says “better”!😂😂😂
Guga my man! I've worked at a movie theater for 15 years and never thought of this 🤯 I have to try this now. Now I wonder if I can dry age in popcorn oil 🤔
Can you do a video of y’all’s personal favorites and the ones you make for your family and what not???
I always say this to people I know. that show themselves cooking steaks. So, it really fits in here on this channel of which I love to watch. So here it goes" You can't hide money"