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 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.
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.
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.
Em Portugal fazemos uns enchidos em que a carne de lombo de porco é curada no vinho com uns dentes de alho e umas folhas de louro, pimentão picante e sal. Passados 15 dias a carne é colocada dentro dos intestinos do porco e colocados no fumo por mais 15 dias.
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.
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
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.
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
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
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.
"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)
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 😮❤
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.
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!
I really like how you put the ingredients in the corner for your side. I always want to try to make they but after the rabbit hole of TH-cam has released me from its grip and I forget about it, thanks a lot ADHD. Now when I see the ingredients and I know they are at my disposal, I'll be more likely to do it! Thank You!
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.
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.
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
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.
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 🇦🇺
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.
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.
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.
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.
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!!!
"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!
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.
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.
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.
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.
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
Completely unrelated note: guga, please consider making a seasoning out of cured eggs!!! My suggestion: make cured eggs, with whatever flavor profile you prefer (I recommend rosemary or sage smoked salt), freeze dry the cured yolks, grind into a powder, and dry brine with a smoked salt for 12-24 hours. My hypothesis: the smoke and rosemary or sage notes will penetrate deeper into the meat, and the cured yolks will help tenderize the meat while adding a deeper umami flavor, making the beef flavor much more pronounced
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
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! 🤣
"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
L - logic
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.
@@masonpallanes7258
Dinner and 2nd dinner
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
Steak with a side of steak wrapped prosciutto and chorizo!… these are definitely my people right here!
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
im convinced hes finding forgotten projects in the back of the freezer
Same thought when he said, 'dry aged for a very long time' haha :)
@ ong 😭
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.
0:29 , that steak better chill before I-
0:37 , I don't think the steak chilled 😂😂
before u what go on
😏😏
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.
Hats off for pronouncing Parmigiano Reggiano correctly, Guga. That side dish looks wonderful. 👏
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.
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
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
Em Portugal fazemos uns enchidos em que a carne de lombo de porco é curada no vinho com uns dentes de alho e umas folhas de louro, pimentão picante e sal. Passados 15 dias a carne é colocada dentro dos intestinos do porco e colocados no fumo por mais 15 dias.
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 😅
When dude said wine and gugas face lit up 🤣 That's what got me 🤣
That side dish is the star of the show, I'm bookmarking this for that Walkthrough on making it!!!
Our boy is growing up 🙂
It has greens and he still wants it
it had been a while since i watched a Guga video and WOW! the production and video quality has greatly improved!
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.
You need to do a book of sidedishes! ❤
yeeaas yeaas yeaass!!!!! the sidedishes never disappoint
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
Basil to keep it healthy is crazyyyy
Bro just ate thanos’s meat
😳🫣
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
Thank you Guga and team. Greetings from Cyprus. 🤗🤗👍👍
The “side dish” is basically the whole meal and I love that.
7:04 Angel was about to throw them hands lmao. Him and Leo giving major sibling vibes today, it's adorable.
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.
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.
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
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!
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
Guga: This side dish is simple and easy to make!
Side dish: Is actually rather complicated and costs $40+ in ingredients
I can’t explain it, but the Guga laugh @9:93 is my favorite ever
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! :)
"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)
Mr.Guga. we would like to request for your next content suggestion, do the dry age of steak with rendang paste.. please. Thank you
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 😮❤
THANK YOU FOR EXPLAINING THE DIFFERENCE BETWEEN DRY-AGING AND WET-AGING!!
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.
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
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"
Day 3 of asking guga to dry age steaks in rendang paste
You are looking phenomenal Guga!!!! Very well done🎉🎉🎉🎉.
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!
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!
How about using mead in the same process as the wine?
😮 No mead!!! Have you not read the book Harvest Home?!
Dalstrong are the BEST. LOVE THEM!
can you make corndogs and deepfry them with different fats and bone marrow?
I really like how you put the ingredients in the corner for your side. I always want to try to make they but after the rabbit hole of TH-cam has released me from its grip and I forget about it, thanks a lot ADHD. Now when I see the ingredients and I know they are at my disposal, I'll be more likely to do it! Thank You!
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
I love how Guga makes a side for steak, with more steak. My kind of guy.
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.
Another banger of a vidio as always
𝓯𝓻𝓮𝓪𝓴𝔂 CONCLUSION!
𝓯𝓻𝓮𝓪𝓴𝔂...
This was exactly what i was thinking
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
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.
The Thanos Steak
I love how Angel had to jump in at the end like, "I hate wine and I still love that."
You need to do something with a wagyu beef heart
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 🇦🇺
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!
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.
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
i love how for this test Guga straight up said "so here's a control steak and the experiment steak, all with a side of steak"
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 😂
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!!!
Guga’s concept of side dish is literally everyone else’s main.
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
"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!
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.
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.
stake in beer perhaps?🧐🤔
Or in sparkling vine
Guga : a side-dish that's ridiculously easy to make.
Me : that's a fancy meal i'll plan to do on sunday.
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
@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
Thanks, Guga. You stop the world from wasting so much food. You do the food experiments so we don’t have to.
"A few basils to keep it "healthy"." So good.
I'm from moldova, home made wine and red meat go together since ages. Enjoyed the video. Thank you.
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
i love how guga talks like every sentence is a question
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.
Guga: "this side dish is super simple" *makes an entire extra meal*
EVERY TIME
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
The exact experiment I've wanted to do for... way too long! Congratulations!
True words of wisdom Guga, "The tighter the better."
Completely unrelated note: guga, please consider making a seasoning out of cured eggs!!! My suggestion: make cured eggs, with whatever flavor profile you prefer (I recommend rosemary or sage smoked salt), freeze dry the cured yolks, grind into a powder, and dry brine with a smoked salt for 12-24 hours. My hypothesis: the smoke and rosemary or sage notes will penetrate deeper into the meat, and the cured yolks will help tenderize the meat while adding a deeper umami flavor, making the beef flavor much more pronounced
Side dish lookin so gooooooooood - love your videos Guga!
I can't believe I watch this channel so much that I actually understood the argument about the side dish.
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
Guga you always entertain man lol Thanks!
I love that I actually have dalstrong knives and love them so much
2:05 why did you leave that dark part of the wine steak? It looks like it oxidized waaaay too much
My grandmother did this with game meat, particularly deer venison, supposed to remove the gamy taste of wild meats....
The smooth inclusion of the side-dish was very much appreciated, tu é top mano, continua com o bom trabalho, abraço da Alemanha
i'm here because i saw the purple steak in the thumbnail and asked myself "did guga real-" yes, guga did 🤣i'm here for it
i love how it saves us months or years of trying stuf by watching guga😂❤