9:01 The yeast in wine produces similar smell as bread yeast. This is amplified by the use of red wine that has more non-soluble particles like pulp and skin. Speaking of yeast, today we specialize the yeast based on target product, but bread yeast works too.
It's a good thing you added that basil to keep your meat log healthy. I still don't know how a steak roulade is a side dish. That would be a meal for a family of 6.
@@baha3alshamari152 I think you missed the whole point. This is 99.99999% meat and 0.000001% veg. You could have put a pound of bacon and pack of cigarettes in this and it wouldn't be any less healthy.
If you want a really freaky result, try beet juice. I never know how it will combine with other flavors. But it's usually really interesting, because the flavor of beets has way more depth than anyone expects. I've made wine and mead with beets, and the results are earthy and tart in a way that threads the line between savory and sweet, depending on how dry you ferment it. But beets and fish have a totally different flavor than beets with ham or pork. And it's yet different with red meat and game. And beans are different, too. It's a really binding flavor, too, so you can put strange things together and add beets or beet juice and the combination often works really well in curious ways.
Guga, you need to invite a chemical engineer when you guys taste stuff, so that they can identify and explain the volatile compounds that cause the flavours. Would be awesome to have a scientist explain why it smells like bread but tastes different.
It's amazing seeing how Leo went from I'm just happy to be here... to let me break this down for you folks at home. He's so astute and on point with his observations
He actually does a very good job describing things for us who can't do these experiments, a lot better than angel for sure, but Angel is the comedy relief, I love it when they both accompany Guga, my favorite videos.
In Mediterranean we are eating wine cured meat for centuries… without even cooking it sometimes. You have to try Cyprus wine sausages with dried coriander seeds.
I experiment with different alcohols on my steaks sometimes, i think my favorite has been an Amaretto, i used one called Di' Amore. The cherry flavor really soaked into the steak and this particular one has a smokey note. They steak fully absorbed the flavors and maintained its own. Probably not something i would do every time, but maybe on a celebratory day i would do it again
@@lefterisatheras5918 soaked it for about 30minutes. No seasoning except salt. I am definitely no Guga so I didn't think to pay it dry or anything so the residual Liquor burnt a little, actually didn't do anything to hinder the flavor and I think it enhanced it. Expected the heat to burn off any alcohol but not overly picky since I'm only ever cooking for myself
I've done a similar thing before soaking burgers in a mix of Amaretto and Bourbon before grilling. The alcohol actually broke down a lot of the fat so they came out quite lean once cooked but that oaky/almondy flavour from the spirits on them were so tasty!
One of the things that a lot of excellent chefs do, and you are obviously an excellent chef, is say something is really simple and easy to make when it's actually a raindance and a fertility dance and a New Year's celebratory dance to do. What you did with your side dish looks marvelous and probably tastes marvelous. Simple to do? Nope.
Guga, please dry age in Nduja! 🌶️ 🇮🇹 Nduja is a spreadable, spicy pork sausage from the Calabria region of Italy, made with a mix of pork fat, herbs, and a generous amount of Calabrian chili peppers. It is typically used as a condiment on bread, stirred into pasta sauces, or added as pizza topping for a burst of flavor.
Beef bourgeoisie uses red wine and sits in wine over night with celery , onions, carrots, bayleafs, pepper corn, garlic, then the wine is reduced before braised beef and vegetables together. Trying to sear the meat is hard because of wine and sugar in wine.
@@tildessmoo to be fair it sounds expensive just from the fact it uses wine, usually anything calling for ingredients considered "fancy" does not expect you to use the cheapest one available
@@KibitoAkuya Oh, I appreciate this as a Freudian slip rather than a misspelling. Bœuf bourguignon is considered the height of fanciness in the US, even though it's descended from a French peasant stew. Though I'm entirely unfamiliar with deanjackson625's recipe. In my experience, you don't marinate the mirepoix, and there's no issues with searing the beef because you do that before braising it in the wine, which you reduce afterwards to create the sauce.
Not sure where else to suggest this, but I was reading this study and I thought it would inspire a cool video on trying different steaks from each part of the rib roll. Each cut is still a ribeye steak, but the sections of muscle they contain varies. The study checks this by how long it took to sell each piece, but you could test to see the differing tastes instead. This could be done with section that isn't already formally split into different cuts (like the tenderloin). Study is called "Evaluating the point of separation, during carcass fabrication, between the beef wholesale rib and the beef wholesale chuck"
I recently got the Weber cube grill for my birthday! It's a propane grill, and it's quite small. There is only one burner, so there is no cold side. But I have been having so much fun using it! My entire family agrees that I've been grilling up a storm! Then again, how can I not? Grilled food is incredible, no matter what it is!
1 small tip for the sidedish , after u cut the rolls make sure to sear them on each side individually for a few seconds till the pink bloody color meat goes away , to make sure any lingering parasites are killed
There is something called sour brauton, with 2 major differences, first the steak is pork steak, second the red wine is the vinegar after aging the wine. Because of how long it takes to create, it's considered a delicacy in Germany. I had it once and it's really good, Germans usually serve it with plain buttered potatoes, and one of their many vinegar salads, one favorites would be red cabbage and red onions fermented in vinegar. 😃
I agree about the quality of Dahlstrong knives and cleavers. I have used them for several years, always with pleasure. I am NOT skillful, but these are easy to hone in comparison to other high-end knives I own.
This is so interesting, I love wine, as an Italian we use wine in our cooking quite a bit, this seems to be on another level. Great video Guga and crew.
There is something very similar to this in Germany. It is called "Sauerbraten" (=sour roast). It's basically beef marinated for a week in a wine-vinegar marinade together with root vegetables and several spices. Then the meat is taken out, dried and fried till nice and brown. The root vegetables are taken out of the remaining marinade and discarded, while the liquid part is re-added to the roast together with freshly browned onions and some honey or sugar. Then the roast is cooked for several hours. Obviously it is not the same as steak, but due to the week long marination in wine, I think it is probably very similar in taste.
There's an interesting science behind marinading beef in wine: It actually doube-attacks the muscle fibers as both the tannins and the acetic acid will sort of pre-cook the steak and seep into the meat VERY deeply. The wine that steak was aged in can also be boiled into a delicious reduction with a bit of beef boullion mixed in.
I get why it taste like bread. Because of the yeast fermentation in producing the wine. The same ingredient used for expanding the volume of the dough before being baked into bread.
Every other Christmas my family makes Braciole (similar to Roulade but different cooking process), Guga's side dish in this episode looks really good and reminds me of the holidays
In Cyprus almost all of our traditional cured pork deli are soaked in red dry wine then smoked for days or air dried. Lountza, sausages, posirti (cured bacon). We also marinade pork in red dry wine, cumin and coriander seeds for 3-7 days before grilling (krasato, krashiasto) or cooking/frying (afelia). Finally we made "pasto", pork marinated in red dry wine, cumin and coriander seeds for 7-9 days then air dried in the sun. I have pork belly and ribs in the fridge marinating in wine as i write this hahaha
That side dish looks phenomenal 😮 I can imagine that the wine soaked steak is good as I frequently marinate my steaks in wine as well as my liver. My favourite thing is marinating pork in cider...ooooh a killer combination
Original aromat was basically a way to sell msg. "Seasoning salts" from knorr and others were a way to sell msg with flavorings(with some other flavorings but main thing was just msg), some regions have non msg versions now with varying substitutes for the msg(people got told that other chemicals are better for them even if its just msg like molecules in other form anyway). In asia all along it was just more common to sell the msg as its own ingredient. I usa mrs dash etc were doing the job of aromat. In asia it was and still is much cheaper as its not like a brand name thing(although my wife will demand the original ajinomoto) The non msg versions complicate actually making a lot of older recipes in regards of how much to put in. Of course you can't brand protect just msg so that may have affected the marketing in the west.
MY FAVORITE! I make one of these roasts every year for Christmas and it never fails that it turns out so amazing! I'm not sure I'd want to soak it in wine or do anything other to it then just add salt and pepper 😮❤
GUGA!!!! Please do a video on your top 10 favourite side dishes!! It's always difficult to try and find the videos that specific side dishes I hiding in. A top 10 one would be amazing as a reference point for when I'm trying to make a side dish to impress a lovely lady haha thank you mate, love your videos, big love from Australia 🇦🇺
In Portugal, the meat that is used in chouriços, is aged just like that. In wine, garlic and basil, for a really long time. The meat almost gets cooked in the wine, you can literally eat it raw when it is ready for smoking
"vinha de alhos" - wine and garlic! We use it in Portugal and also Vindaloo (indian dish). Marinate the meat in wine and garlic for days! So good! Best thing ever!
You should just make a Sauerbraten at this point, which is a traditional german type of roast. You need a different cut of meat for that, you have to make it 1/3 red wine vinegar 2/3 red wine, add bay leaves to the brine, cloves, juniper berries, 2 halves of an onion, some garlic and let it rest for maybe 3 days like that in the fridge. Then you make a roast out of it and use the brine as the basis for your sauce. One thing a lot of people like to do is thicken the sauce with ground up gingerbread. Et voila, a german Sauerbraten (traditionally you would serve red cabbage, Spätzle and potato Klöße as a side, although I prefer Serviettenklöße made from Brezeln, cut in slices and fried up on both sides in a pan).
Haha Guga acknowledged that a good amount of his viewers skip to the part where they try the food. "you have to watch the video" Guilty, I'm just impatient and am curious if the experiment tasted good or not.
A steak aged in wine smells like bread because the fermentation in both processes produces similar aromas, with ethanol and other compounds contributing to the resemblance.
I’ve got a whole tenderloin dry aging in red wine with a cheese cloth right now. Been almost a month… going to do it for about 45 days. Pretty excited about it.
i usually soak my steaks in red wine or white wine, with oil or melted butter, black pepper, salt, rosemary for 24 hours before cooking. with the white wine id recommend a pinot grigio and once cooked put a sweet chilli plum sauce glazed on top pairs very well.
That's interesting because matcha is actually a little acidic. I wonder if it would tenderize the steak at all? It would also be interesting to try on a cheaper steak and see if it can make it seem like a grass-fed steak, due to the naturally grassy-ness of matcha.
In Argentina and Uruguay this sort of dish is called "matambre arrollado" (filled matambre) because it's made from the matambre meat cut, similar (but not the same) to US flank steak.
Everytime I would go to my dads house we would sit down and watch your videos together he passed away last week but I will never forget those memories guga thank you
God, I was *very* mislead every time wine has been described as "sour grape juice". The first, and last, time I tried alcohol was both a red and a white wine in Greece. It tastes exactly how rubbing alcohol smells, with maybe a taste of a grape dropped in it.
Would you be able to make a video with your favorite/ top side dishes from your past upload? With the holidays coming up I’m sure a lot of ppl can benefit from it!!! Your videos are GREAT, and have made my steaks come a long way!!!
I season my steak and let it sit in wine in a bag for an hour or 2 before I grill it or something citrusy like orange Or grapefruit. But never dry aged in wine. I use Montreal or Chicago seasoning one side and roasted garlic on the other. Always comes out amazing
"VERY EASY TO MAKE" starts to filet and hammer it, cooks a meal next to it that takes like 10 times as long as the things as i usually eat, and even puts it on the grill + pastes it. Never seen anything more simple. (Love you videos)
4:29 Did he just add like 6 leaves of basil and say "to keep it healthy". 😂
classic guga xD
No. He added parsley to keep it healthy! Adding green to food makes it healthy, right?
Theese gags sometimes are funny and sometimes are riddiculous.
That's a side dish i'll probably try to replicate. Except it'll be a main dish for me 🤣
probably with coleslaw as a side
Yes he did! 🤣
This video side dish is so Guga. The inside, meat. The seasoning meat. The outer layer meat.
Only Guga would make another main as a side 😂
This dish is soo guga in that it's "super easy to make" .. then he whips out a beef Wellington 🤣
A "beefington"
Don't forget the four leaves on it
Lol at first I was certain that he put the wine aged steak in there as the main dish
0:29 , that steak better chill before I-
0:37 , I don't think the steak chilled 😂😂
before u what go on
9:01 The yeast in wine produces similar smell as bread yeast. This is amplified by the use of red wine that has more non-soluble particles like pulp and skin. Speaking of yeast, today we specialize the yeast based on target product, but bread yeast works too.
I yeasted in my step sister when our parents left us home.
As a wine guy, I have to compliment Leo's palate intelligence. He's really good at picking out the experimental ingredients.
Thank you. I’ve thought this for the last few years.
Are you reading Wine Savvy Magazine? A great new wine magazine that's out there.
He’s a natural food critic .
I have a feeling they know. He dry aged that thing for 60 days..
I mean it was soaked in wine for a whole month plus the additional dry aging
3:27 I think you and I have vastly different conceptions of the term "super simple"
Guga : a simple side dish that's ridiculously easy to make !
Me : a fancy meal I plan to make on sunday
It's a good thing you added that basil to keep your meat log healthy. I still don't know how a steak roulade is a side dish. That would be a meal for a family of 6.
Processed meat is still very unhealthy
The ham he used is still there and can't be masked by some basil (from health perspective)
Lol
@@baha3alshamari152 I think you missed the whole point. This is 99.99999% meat and 0.000001% veg. You could have put a pound of bacon and pack of cigarettes in this and it wouldn't be any less healthy.
@@someguy-k2h At least lese starchy component than usual. ;)
@@Vera-n7l2c That is a good point. No potatoes. Didn't he add bread crumbs? I thought he did but after the 3rd meat I was kind of numb in the brain.
Calling your side dishes a side dish is a complete joke at this point, they are full on 2nd meals. Not a second course, a second MEAL. 🤣
Dinner and supper.
If you want a really freaky result, try beet juice. I never know how it will combine with other flavors. But it's usually really interesting, because the flavor of beets has way more depth than anyone expects. I've made wine and mead with beets, and the results are earthy and tart in a way that threads the line between savory and sweet, depending on how dry you ferment it. But beets and fish have a totally different flavor than beets with ham or pork. And it's yet different with red meat and game. And beans are different, too. It's a really binding flavor, too, so you can put strange things together and add beets or beet juice and the combination often works really well in curious ways.
This sounds like a very tasty approach!
"earthy" when beats literally taste like healthy dirt lol.
Dwight is that you?
Could make a beet powder, coat the steak, and then dry age it as well. Either one would be pretty amazing to do
Guga, you need to invite a chemical engineer when you guys taste stuff, so that they can identify and explain the volatile compounds that cause the flavours. Would be awesome to have a scientist explain why it smells like bread but tastes different.
im convinced hes finding forgotten projects in the back of the freezer
It's amazing seeing how Leo went from I'm just happy to be here... to let me break this down for you folks at home. He's so astute and on point with his observations
Darn. I was hoping to read, "did everything just taste purple for a second"?
And kinda gorgeous :3
an awesome addition to the team. he breaks it down perfectly for watchers to understand
@@Honeneko. Are you a Lulu main, by chance?
He actually does a very good job describing things for us who can't do these experiments, a lot better than angel for sure, but Angel is the comedy relief, I love it when they both accompany Guga, my favorite videos.
In Mediterranean we are eating wine cured meat for centuries… without even cooking it sometimes. You have to try Cyprus wine sausages with dried coriander seeds.
Never heard of that but sounds amazing.
Exactly, we do the same thing in Malta, wine sausages are delicious!
Wow, sounds amazing.😋😀
I would even conjecture millenia... I can easily see the ancient peoples curing meat with wine
The “side dish” is basically the whole meal and I love that.
My request is Make Rendang Paste for Beef Steak,please!!! Make this happen!!!
Dia pernah buat rendang dulu, uda cukup lama pake daging bagus
Selemat galungang!
That may be a good suggestion! Rendang Paste is very delicious when used for many dishes!
RENDANG BABI !!!!!!!!!!!!!!!! MAKE THIS HAPPEN PLEASE
Endang dry age 😅
Hey, next time, maybe wet age in a dark beer with a very mild hops, like a Guinness or Tecate for a different flavor! Looks so good!
I experiment with different alcohols on my steaks sometimes, i think my favorite has been an Amaretto, i used one called Di' Amore. The cherry flavor really soaked into the steak and this particular one has a smokey note. They steak fully absorbed the flavors and maintained its own.
Probably not something i would do every time, but maybe on a celebratory day i would do it again
did you evaporate the alcohol first ?
@@lefterisatheras5918 soaked it for about 30minutes. No seasoning except salt. I am definitely no Guga so I didn't think to pay it dry or anything so the residual Liquor burnt a little, actually didn't do anything to hinder the flavor and I think it enhanced it. Expected the heat to burn off any alcohol but not overly picky since I'm only ever cooking for myself
Amaretto, the oldest known continuously available spirit. Nice choice!
I make an amaretto BBQ chicken and it's amazing 😭
I've done a similar thing before soaking burgers in a mix of Amaretto and Bourbon before grilling. The alcohol actually broke down a lot of the fat so they came out quite lean once cooked but that oaky/almondy flavour from the spirits on them were so tasty!
One of the things that a lot of excellent chefs do, and you are obviously an excellent chef, is say something is really simple and easy to make when it's actually a raindance and a fertility dance and a New Year's celebratory dance to do.
What you did with your side dish looks marvelous and probably tastes marvelous. Simple to do?
Nope.
Our boy is growing up 🙂
It has greens and he still wants it
Thank you Guga and team. Greetings from Cyprus. 🤗🤗👍👍
You need to do a book of sidedishes! ❤
yeeaas yeaas yeaass!!!!! the sidedishes never disappoint
Guga, please dry age in Nduja! 🌶️ 🇮🇹
Nduja is a spreadable, spicy pork sausage from the Calabria region of Italy, made with a mix of pork fat, herbs, and a generous amount of Calabrian chili peppers. It is typically used as a condiment on bread, stirred into pasta sauces, or added as pizza topping for a burst of flavor.
I just watched some video about how it’s really hard to get real nduja in North America, but I forget who it was. It is amazing
Beef bourgeoisie uses red wine and sits in wine over night with celery , onions, carrots, bayleafs, pepper corn, garlic, then the wine is reduced before braised beef and vegetables together. Trying to sear the meat is hard because of wine and sugar in wine.
I cant say bourgoeifhsnnwke
Beef bourgeoisie😂
@@tildessmoo to be fair it sounds expensive just from the fact it uses wine, usually anything calling for ingredients considered "fancy" does not expect you to use the cheapest one available
@@KibitoAkuya Oh, I appreciate this as a Freudian slip rather than a misspelling. Bœuf bourguignon is considered the height of fanciness in the US, even though it's descended from a French peasant stew.
Though I'm entirely unfamiliar with deanjackson625's recipe. In my experience, you don't marinate the mirepoix, and there's no issues with searing the beef because you do that before braising it in the wine, which you reduce afterwards to create the sauce.
tf is beef bourgeoisie my guy
Not sure where else to suggest this, but I was reading this study and I thought it would inspire a cool video on trying different steaks from each part of the rib roll. Each cut is still a ribeye steak, but the sections of muscle they contain varies. The study checks this by how long it took to sell each piece, but you could test to see the differing tastes instead. This could be done with section that isn't already formally split into different cuts (like the tenderloin).
Study is called "Evaluating the point of separation, during carcass fabrication, between the beef wholesale rib and the beef wholesale chuck"
Basil to keep it healthy is crazyyyy
I recently got the Weber cube grill for my birthday! It's a propane grill, and it's quite small. There is only one burner, so there is no cold side. But I have been having so much fun using it! My entire family agrees that I've been grilling up a storm! Then again, how can I not? Grilled food is incredible, no matter what it is!
1 small tip for the sidedish , after u cut the rolls make sure to sear them on each side individually for a few seconds till the pink bloody color meat goes away , to make sure any lingering parasites are killed
When dude said wine and gugas face lit up 🤣 That's what got me 🤣
There is something called sour brauton, with 2 major differences, first the steak is pork steak, second the red wine is the vinegar after aging the wine. Because of how long it takes to create, it's considered a delicacy in Germany. I had it once and it's really good, Germans usually serve it with plain buttered potatoes, and one of their many vinegar salads, one favorites would be red cabbage and red onions fermented in vinegar. 😃
Mr.Guga. we would like to request for your next content suggestion, do the dry age of steak with rendang paste.. please. Thank you
That side dish is the star of the show, I'm bookmarking this for that Walkthrough on making it!!!
I agree about the quality of Dahlstrong knives and cleavers. I have used them for several years, always with pleasure. I am NOT skillful, but these are easy to hone in comparison to other high-end knives I own.
The best and coolest! :)
This is so interesting, I love wine, as an Italian we use wine in our cooking quite a bit, this seems to be on another level. Great video Guga and crew.
This guy needs a channel dedicated to side dishes. I could eat some of them for a whole meal
I saved this video just so I can remember the side dish and try to make it
dude can open a restuarant concept called Guga's Sidedish.
There is something very similar to this in Germany. It is called "Sauerbraten" (=sour roast). It's basically beef marinated for a week in a wine-vinegar marinade together with root vegetables and several spices. Then the meat is taken out, dried and fried till nice and brown. The root vegetables are taken out of the remaining marinade and discarded, while the liquid part is re-added to the roast together with freshly browned onions and some honey or sugar. Then the roast is cooked for several hours.
Obviously it is not the same as steak, but due to the week long marination in wine, I think it is probably very similar in taste.
There's an interesting science behind marinading beef in wine:
It actually doube-attacks the muscle fibers as both the tannins and the acetic acid will sort of pre-cook the steak and seep into the meat VERY deeply.
The wine that steak was aged in can also be boiled into a delicious reduction with a bit of beef boullion mixed in.
I get why it taste like bread. Because of the yeast fermentation in producing the wine. The same ingredient used for expanding the volume of the dough before being baked into bread.
Yes, Saccharomyces cerevisiae is the yeast used for both alcoholic and dough fermentations.
Duhhhhh
THANK YOU FOR EXPLAINING THE DIFFERENCE BETWEEN DRY-AGING AND WET-AGING!!
Every other Christmas my family makes Braciole (similar to Roulade but different cooking process), Guga's side dish in this episode looks really good and reminds me of the holidays
Guga needs to do a Garlic vs Onion Dry age. I.E. puree booth of them, and do a dry age and see which is better
In Cyprus almost all of our traditional cured pork deli are soaked in red dry wine then smoked for days or air dried. Lountza, sausages, posirti (cured bacon). We also marinade pork in red dry wine, cumin and coriander seeds for 3-7 days before grilling (krasato, krashiasto) or cooking/frying (afelia). Finally we made "pasto", pork marinated in red dry wine, cumin and coriander seeds for 7-9 days then air dried in the sun. I have pork belly and ribs in the fridge marinating in wine as i write this hahaha
can you make corndogs and deepfry them with different fats and bone marrow?
That side dish looks phenomenal 😮
I can imagine that the wine soaked steak is good as I frequently marinate my steaks in wine as well as my liver.
My favourite thing is marinating pork in cider...ooooh a killer combination
You did german MSG, now do swiss MSG. It's called Aromat and that stuff is so good, you can eat a rock with it.
Original aromat was basically a way to sell msg. "Seasoning salts" from knorr and others were a way to sell msg with flavorings(with some other flavorings but main thing was just msg), some regions have non msg versions now with varying substitutes for the msg(people got told that other chemicals are better for them even if its just msg like molecules in other form anyway).
In asia all along it was just more common to sell the msg as its own ingredient. I usa mrs dash etc were doing the job of aromat. In asia it was and still is much cheaper as its not like a brand name thing(although my wife will demand the original ajinomoto)
The non msg versions complicate actually making a lot of older recipes in regards of how much to put in.
Of course you can't brand protect just msg so that may have affected the marketing in the west.
@@lassikinnunen dude, that's cool info! :) thanks!
MY FAVORITE! I make one of these roasts every year for Christmas and it never fails that it turns out so amazing! I'm not sure I'd want to soak it in wine or do anything other to it then just add salt and pepper 😮❤
Day 5 of asking steak to dry age in hoisin sauce
ah, there you are!
🤔 Hasn't he done hoisin sauce before?? He's done so many that I've lost track.
..relax he's probably already doing it - if not - on the list of upcoming dry aged steaks. This stuff takes time to produce.
He already did and made a video of it
Hey, it's my turn now, dry age in Bovril is next!
GUGA!!!! Please do a video on your top 10 favourite side dishes!! It's always difficult to try and find the videos that specific side dishes I hiding in.
A top 10 one would be amazing as a reference point for when I'm trying to make a side dish to impress a lovely lady haha thank you mate, love your videos, big love from Australia 🇦🇺
𝓯𝓻𝓮𝓪𝓴𝔂 CONCLUSION!
𝓯𝓻𝓮𝓪𝓴𝔂...
This was exactly what i was thinking
In Portugal, the meat that is used in chouriços, is aged just like that. In wine, garlic and basil, for a really long time. The meat almost gets cooked in the wine, you can literally eat it raw when it is ready for smoking
You need to do something with a wagyu beef heart
"vinha de alhos" - wine and garlic!
We use it in Portugal and also Vindaloo (indian dish). Marinate the meat in wine and garlic for days! So good!
Best thing ever!
I love when Guga gets 𝓯𝓻𝓮𝓪𝓴𝔂
Day 3 of asking guga to dry age steaks in rendang paste
You should just make a Sauerbraten at this point, which is a traditional german type of roast. You need a different cut of meat for that, you have to make it 1/3 red wine vinegar 2/3 red wine, add bay leaves to the brine, cloves, juniper berries, 2 halves of an onion, some garlic and let it rest for maybe 3 days like that in the fridge. Then you make a roast out of it and use the brine as the basis for your sauce. One thing a lot of people like to do is thicken the sauce with ground up gingerbread. Et voila, a german Sauerbraten (traditionally you would serve red cabbage, Spätzle and potato Klöße as a side, although I prefer Serviettenklöße made from Brezeln, cut in slices and fried up on both sides in a pan).
Haha Guga acknowledged that a good amount of his viewers skip to the part where they try the food.
"you have to watch the video"
Guilty, I'm just impatient and am curious if the experiment tasted good or not.
Hats off for pronouncing Parmigiano Reggiano correctly, Guga. That side dish looks wonderful. 👏
Should've tried white wine too
Collab with binging with babish for the white wine, red wine, gatorwine dry age experiment
Oh boy, the gator wine is spreading to other channels
The braciole's look delish Guga, have to try that recipe one day
The Thanos Steak
A steak aged in wine smells like bread because the fermentation in both processes produces similar aromas, with ethanol and other compounds contributing to the resemblance.
How about using mead in the same process as the wine?
😮 No mead!!! Have you not read the book Harvest Home?!
I’ve got a whole tenderloin dry aging in red wine with a cheese cloth right now. Been almost a month… going to do it for about 45 days. Pretty excited about it.
"Why does it smell like bread?" - That has to do with the fermentation process of wine, which utilizes the same thing used to CREATE bread: Yeast
Next experiment is covering your steak in bread. 9:29
That's literally breading, it's even in the name LOL
@@tatsuyas.drakensang4826 hm well but dry aged😂
hope the bread doesn't mold
Another banger of a vidio as always
@GUGA!! PLEASE DRY AGE A STEAK IN Walkerswood Jamaican Jerk Seasoning!!!!
Yes a jerk steak would be a great video!
I agree. The one meat I've never seen jerked is beef.
I love jerk... amazing food
You are looking phenomenal Guga!!!! Very well done🎉🎉🎉🎉.
stake in beer perhaps?🧐🤔
Or in sparkling vine
i usually soak my steaks in red wine or white wine, with oil or melted butter, black pepper, salt, rosemary for 24 hours before cooking. with the white wine id recommend a pinot grigio and once cooked put a sweet chilli plum sauce glazed on top pairs very well.
What if steak sous vide in matcha powder or used as seasoning?
That's interesting because matcha is actually a little acidic. I wonder if it would tenderize the steak at all? It would also be interesting to try on a cheaper steak and see if it can make it seem like a grass-fed steak, due to the naturally grassy-ness of matcha.
Should do it, since in one of his Japan videos, he used matcha powder at a restaurant because he thought it was wasabi 😂
I'm from moldova, home made wine and red meat go together since ages. Enjoyed the video. Thank you.
The side dish looks amazing. Its like a hispanic beef wellington. 10/10 going to try and make one now.
In Argentina and Uruguay this sort of dish is called "matambre arrollado" (filled matambre) because it's made from the matambre meat cut, similar (but not the same) to US flank steak.
Everytime I would go to my dads house we would sit down and watch your videos together he passed away last week but I will never forget those memories guga thank you
1:32 wine is grape juice
fermented grape juice* and trust me when i tell you, it tastes nothing like grape juice
Lmao
Religious wars have been fought over such a statement
God, I was *very* mislead every time wine has been described as "sour grape juice". The first, and last, time I tried alcohol was both a red and a white wine in Greece. It tastes exactly how rubbing alcohol smells, with maybe a taste of a grape dropped in it.
Wait wine is grape juice? I was lied too, I was told it was the blood of christ
"A few basils to keep it "healthy"." So good.
Guga: This side dish is simple and easy to make!
Side dish: Is actually rather complicated and costs $40+ in ingredients
Even for an experiment, to be a Guga guest one day would be a dream come true. Good food and greater company, can't imagine much better than that.
I love how Guga makes a side for steak, with more steak. My kind of guy.
7:04 Angel was about to throw them hands lmao. Him and Leo giving major sibling vibes today, it's adorable.
Would you be able to make a video with your favorite/ top side dishes from your past upload? With the holidays coming up I’m sure a lot of ppl can benefit from it!!!
Your videos are GREAT, and have made my steaks come a long way!!!
Dry age it with cheese sauce or parmesan
Side dish lookin so gooooooooood - love your videos Guga!
I can’t explain it, but the Guga laugh @9:93 is my favorite ever
I season my steak and let it sit in wine in a bag for an hour or 2 before I grill it or something citrusy like orange Or grapefruit. But never dry aged in wine. I use Montreal or Chicago seasoning one side and roasted garlic on the other. Always comes out amazing
"VERY EASY TO MAKE" starts to filet and hammer it, cooks a meal next to it that takes like 10 times as long as the things as i usually eat, and even puts it on the grill + pastes it. Never seen anything more simple. (Love you videos)
The exact experiment I've wanted to do for... way too long! Congratulations!
1:08 "Hey, is this one purple? Purple is my favorite color!"
Please dry age steak in Sea Moss Gel 👀✨
I have marinated steaks in rose, worchestershire and garlic overnight. Then cook. Very flavorful.
That involtini side dish looked awesome!!
Leo immediately knew what was going on. Impressive.
True words of wisdom Guga, "The tighter the better."
Steak with a side of steak wrapped prosciutto and chorizo!… these are definitely my people right here!
Always impressed with angels pallet. Dude can differentiate tastes like no other haha
Guga : a side-dish that's ridiculously easy to make.
Me : that's a fancy meal i'll plan to do on sunday.
I love how Angel had to jump in at the end like, "I hate wine and I still love that."
Always love the videos, Guga! Just gotta say the music volume during the side dish was a bit high, had to strain to understand some of the parts.
Bread is made out of flour and yeast, and wine is made out of grapes and yest.
The "bread smell" is the smell of the yeast.
Guga you always entertain man lol Thanks!
Best thing about the video is the emphatic voiceover.
why am i watching this 4 days into my water fast. looooks soooo goood!