Guga! You must try this dry-age method, is very famous in italy and extremly good. Use bread dough! Wrap the meat completly with it and, after that, put in the oven just for 10 minute, like baking bread, just for let it become harder. Optionally you can also put a lot of salt on it before baking, the salt is meant to better avoide moisture into it. Finally put in the fridge for 30-40 days and later thank me ;)
@@sic.4191 This is not worth the money savings. I bought a pack of Maldon 2 years back and I've used maybe 20% of it and that cost me $4. A 3 pound tub costs $27 on Amazon right now which would probaly last me 20 years. The time and effort is not worth it for what is likely a less consistent product.
Hey Guga! You probably won't see this, but I am that kid who met you at the gymnastics meet on Friday night. I totally forgot to ask you if you could make a video called "every way to cook gator" as a nod to coming to Gainesville (Florida Gators, Gainesville being where the University of Florida is). I hope you see this, it was amazing meeting you!! :)
@@drazi6322 verified or not verified, youtube doesnt take bias' when sorting comments. You seem like the type of person who would be like "first reply" on a verified person. Stop praising people because of a checkmark, just reply to the comment like it was someone without a checkmark
@@isoniazidsive no i mean he is verified which means he has more than 100k subscribers and a verifier has a great chance to get top comment comment mainly because his/her fans like his comment. Also i watch his videos and there are no replies that is why i say "hey bobby" just because i do love watching his videos
Random chemist here. You could also just boil the water first, then add the salt and water to a glass container and mixe it in there. For an easier crystallisation you can add a grain of flake salt as a nucleation point. Also, put it in the fridge to get more salt out of the brine before evaporating the liquid. Fun fact. You can also freeze out some of the liquid by putting it the the freezer for some time, and thereby concentrating the brine :)
Another random chemist. Try some Rochelle Salt (.5g to 1g /l) added before making the saturated solution. This will give you much better defined pyramid salt structure. Scoop off the top and dry as usual. The Rochelle salt (alum) is non toxic. Very flaky!
@@girl-fromthemoon i agree that it needs to be cleaned because it's nasty. but IT IS NOT CORROSIVE!!!!!!!!!!! it can only be corrosive if there is water involved. now if it gets cold and water can condense on it. then yes you might end up getting some rusting. but dry salt desposits. ARE NOT CORROSIVE. there i hope i was clear.
@@girl-fromthemoon obviously. when you put some new food in the oven. it's gonna release some steam and oils. the salt can soak that up and while wet it is corrosive. so obviously you gotta clean it.
In Hawaii we make all natural sea salt in clay beds. We have a well, a deep bed & longer shallower beds. We take the water from the well and put it in the deep bed & let the sun evaporate the water & it concentrates the salt. Then from your deep bed with the concentrated salt water to your shallower long beds to create the greatest salt you will ever have
Maldon salt is incredible. Glad you mentioned it. If making it at home just allows more control over the amount of salt and size of crystals, it sounds like a great thing to try out.
U remind me so much of my uncle, he died yesterday. U look just like him. He would make amazing food for me and teach me some stuff. please continue to make more content
I love this episode. I have been making my own Salt for years. I make my herb paste with salt and then put in my fruit dryer at low temp for a couple hours. The crystals of salt actually reincorporate. It’s a really pretty color. Especially with basil.
When I was a kid, one of the fun things to do was to take a cut glass container, fill it about 1/3 the way with hot water and stir in salt untill it would no longer desolve. Then the glass would be put somewhere where it wouldn't tip over and left for several days. It was fasinating watching the salt "grow" over the edge and down the sides of the glass.
Thank you Guga! You are definitely the one person who has ignited my passion with cooking. It all started when I saw your smash burger video. Since then I have been cooking like crazy! You are my mentor and inspiration! Keep up the great work and thanks for the informative videos!
Guga, would love to see you do a video about thawing steak. Everyone recommends that you thaw steak gently in the fridge if possible, but I've never noticed a difference if I thaw a (vacuum sealed) steak on the counter or under running water. Maybe you could test 4 methods: gentle overnight thaw in the fridge, on the counter, (vacuum sealed) in water, and thawed in the microwave using defrost.
after watching your videos since 2019 , i finally decided to open a restaurant , and people are blowed by the burgers i make its a complete succes , i have to thank you bro these smashburgers, and cheeseburger with the sauce and all that stuff just became revolutionary here, in spain people were used to mcdonalds where i live, and im the first person making this kind of burgers nothing else to say but succes :)
The best salt I have ever tasted for use on steaks: A Korean “Black Salt” (no not real black salt x so long ago I no longer recall korean name). It was a flaky salt mixed with a little ash from various plants (ashes are Sodium & Potassium salt compounds) - There is also a “Roasted Salt”: Salt packed inside a bamboo tube, sealed & roasted. Alas, I no longer recall either the Korean word or the Hangul spelling ... but the flavour on steak is truly the next level!
@@sangwoo5277 That is done too...as in powdered dried seaweed, or like japanese furikake with seasoned shredded seaweed, in salt. but this was a blend of ashes of various plants (may have included seaweed tho’).
Guga! You are always posting vids directly related to what I am currently working on! Cast iron restoration, Mr beast & smash burgers to making flaking salt! You are a rockstar my friend!!
I’m a huge griller I’m in Minnesota I grill all year round , from 90* to -30* and snowing ! To see what you do to meat and seasonings is awesome ! Yes I subscribe keep up the awesome videos !
@@azzzanadra He said it looks like japanese wagyu. These are definitely wagyus, just not from japan. edit: 9:55 he literally says they’re wagyus, you dumb as hell
GUGA... I did some research on this last year. I am waiting for summer to come back around due to my location, but from my research bigger crystals of salt result from a slower drying process. instead of the oven, I plan to put a glass tray outside and cover with cheesecloth for a few days. Just a tip you might want to try. Figured I would share since I like your channel so much lol.
Guga, its time for you to combine all of your knowledge from your 1 dollar steak and experiments, to make the best 1 dollar steak. Dry age with MSG, tenderize with pineapple, fat injection, the works. Its time for the rise of the true 1 dollar steak.
Guga! This was amazing. I made homemade garlic butter (churned heavy cream)with white truffle powder and onion powder. I made your garlic salt in this video and put both on top of a cherry wood smoked waygu Picanha for finish. This was ridiculous! You should try this!
We had a cook in the army who made slaw salt when ever we went for an extended "camp" he used carrots, cabbage and onions and some garlic and celery. it was an awesome spice to have with our mre's / field lunch.
Guga: "I wish we had some pepper" how about trying the pepper version of the garlic herb salt and see if it taste better combined or better to just left it on the steak before hand
"The french guy cooking" just made a similar video on the creation of the most expensive salt that is called in France, with a rather poetic name, the "fleur de sel" (flower salt)
yeah but that's a french guy and then you have to suffer through that french accent. so i'm glad guga exists. now i can watch the process. without filthying my life with a french person
To those suggesting copy cat work, There are multiple TH-camrs that have went into this salt making, including Adam Regusea, and his crystals were more of the ideal shape and size than this video, plus he went to learn about it from the main artisansso his video is not just from easily copying an existing video if he took inspiration from this one at all. There was significant original effort he put in to it. Most of cooking TH-cam is taking inspiration from each other.
Ok then brine the meat with the different salts, and tell us if the aromas going in the meat with the salt. Greetings from Germany to everyone stay healthy and fit for SVE
The store bought garlic salt is either too strong with garlic, or too salty. But when you roast the garlic to make your own, the garlic gets a sweetness and it becomes less strong, which is a good thing. Because you dont want the garlic to overpower the natural flavor of the meat. Nice video!
You don't have to boil it all the way. Just keep it open in sunlight , wait for a few days and you'll.getbthe exact same result. But it only works in places with good sunlight tho.
set it out for a few days. or have this done in the oven in a couple hours. hmmmmm. risk dust settling in it over the course of a few days. or not have to wait for it to be finished. have a bowl of salt sitting in the way for a couple days. or HAVING IT FINISHED IN A COUPLE HOURS..... i don't know wich to choose man.
@@darkracer1252ey sometimes it’s easier to wait a few days as some people don’t have time to watch a pot boil for hours, setting it outside also doesn’t disturb the crystals as much and no oven cleanup
Guga: All salts are the same. Chemists in audience: "Um, actually..." Me, a chemical engineer: He means in terms of dissolving and recrystallizing, and for the application here, that's basically true.
thank you for this "recipe"!! i think it'll work the best with ingredients that have a lot of natural glutamate acid like mushrooms, dried tomatoes or celerie i'll definitely going for truffles first time or maby a mixture between truffles and garlic 😍
Salt, NaCl, basically is an evaporate minerals kind. Halite its the name of the minerals. If the temperatures were constant, it will make a coarser minerals forms. Too hot, it will be finer..👍👍
Guga lives in Florida and says "If you're like me and don't live near the ocean" Me: "Dude you are a good 100 yards closer to sealevel and a good 60 miles closer to the Atlantic than I am."
First off... Awesome and Thank You for the Salts. I'm definitely gonna try this. Second. I can't believe you didn't do a Wagyu Corned beef for St Patties Day (If that's even possible). From one lover of food to the other, love the channel.
IMPORTANT NOTE: kosher salt and recrystalised salt like this is more pure than table salt, which means that there is less, if not no Iodide in your salt, so this is really not a good idea for pregnant women and growing children. You might not know this, but iodine deficiencies can lead to serious developmental disorders, which is why most manufactured table salt nowadays contains trace amounts of sodium iodide.
When Guga drops the fork on the plate, you know it's good.. The harder the drop, the better the food.. If you don't hear a clinging thomp after a bite, that's the equivalent of Gordon Ramsey throwing away the food
Guga! You must try this dry-age method, is very famous in italy and extremly good. Use bread dough! Wrap the meat completly with it and, after that, put in the oven just for 10 minute, like baking bread, just for let it become harder. Optionally you can also put a lot of salt on it before baking, the salt is meant to better avoide moisture into it. Finally put in the fridge for 30-40 days and later thank me ;)
I hope he tries this!
Guga should see your comment, sounds mouthwatering
commenting so this makes it further to the top
Ooh
Commenting and liking so this stays at the top. Guga, let's dew it!
Its ok guys hes just trying to find the best seasoning for when he dry ages angel
Hmmm interesting
"I dry aged angel in every way possible, here are my favorite versions"
Hehe
@@l9turbochin553 hes being dry aged right now, he needed the other guy to try the salt before it goes on angel
"Alright everybody these are the steaks! How do you feel angel?"
"I feel pain"
Didn’t know making crystal meth was this easy thank you guga
Dude... you read my mind.
LMAO Guga our lord and savior
200th like
BRO ONG
3:54 ...
This video is PURE GOLD!!!
Yes
No it’s pure Columbian cocaine
It's pure salt
Ong free re up
Not gold diamond my son diamond
I swear by the end of next year this man will make his own oil
*C O V E R Y O U R S E L F I N O I L*
I think he already has he made his own beef tallow which he uses as oil
Angel oil
Hopefully sooner . this guy amazes me!
Usa will call him
Every cooking channel: "sprinkle with kosher salt"
Guga: "I make my own darn salt"
M o n e y s a v i n g
@@sic.4191 This is not worth the money savings. I bought a pack of Maldon 2 years back and I've used maybe 20% of it and that cost me $4. A 3 pound tub costs $27 on Amazon right now which would probaly last me 20 years. The time and effort is not worth it for what is likely a less consistent product.
@@jokerproduction ohhh okay, I haven't looked up the prices so lol
not sure they would say "Darn" but yeah, I see you point :P
@@Choc_Chilla because Guga never curses on the channel 😁
Hey Guga! You probably won't see this, but I am that kid who met you at the gymnastics meet on Friday night. I totally forgot to ask you if you could make a video called "every way to cook gator" as a nod to coming to Gainesville (Florida Gators, Gainesville being where the University of Florida is). I hope you see this, it was amazing meeting you!! :)
Up
Up
Up
What’s up brother! It was great meeting you. I like your idea and I am adding it to the list!
@@GugaFoods Thank you so much!
Need to try making that salt and defo need to try that steak! Another great one by Guga ;)
Yo bobby
How is your comment top? When it has a little bit of likes compared to others
@@Homixxxide verifier.. Duhh
@@drazi6322 verified or not verified, youtube doesnt take bias' when sorting comments. You seem like the type of person who would be like "first reply" on a verified person. Stop praising people because of a checkmark, just reply to the comment like it was someone without a checkmark
@@isoniazidsive no i mean he is verified which means he has more than 100k subscribers and a verifier has a great chance to get top comment comment mainly because his/her fans like his comment. Also i watch his videos and there are no replies that is why i say "hey bobby" just because i do love watching his videos
Random chemist here. You could also just boil the water first, then add the salt and water to a glass container and mixe it in there. For an easier crystallisation you can add a grain of flake salt as a nucleation point. Also, put it in the fridge to get more salt out of the brine before evaporating the liquid.
Fun fact. You can also freeze out some of the liquid by putting it the the freezer for some time, and thereby concentrating the brine :)
Another random chemist. Try some Rochelle Salt (.5g to 1g /l) added before making the saturated solution. This will give you much better defined pyramid salt structure. Scoop off the top and dry as usual. The Rochelle salt (alum) is non toxic. Very flaky!
"salt is corrosive and will even eat a stainless pot"
Proceeds to cover the entiry oven in salt deposits
he never said salt is corrosive.
the solution of water and salt while boiling is.
the deposits are just something annoying to clean off.
@@darkracer1252 they're still corrosive if you let them sit for too long, it needs to be cleaned asap
@@girl-fromthemoon
i agree that it needs to be cleaned because it's nasty.
but IT IS NOT CORROSIVE!!!!!!!!!!!
it can only be corrosive if there is water involved.
now if it gets cold and water can condense on it. then yes you might end up getting some rusting. but dry salt desposits. ARE NOT CORROSIVE.
there i hope i was clear.
@@darkracer1252 well that's something i'm not gonna put to test bc i cherish my oven too much lol
@@girl-fromthemoon
obviously. when you put some new food in the oven. it's gonna release some steam and oils. the salt can soak that up and while wet it is corrosive.
so obviously you gotta clean it.
In Hawaii we make all natural sea salt in clay beds. We have a well, a deep bed & longer shallower beds. We take the water from the well and put it in the deep bed & let the sun evaporate the water & it concentrates the salt. Then from your deep bed with the concentrated salt water to your shallower long beds to create the greatest salt you will ever have
Please Guga, next video: How to get a meat dealer.
I keep looking in back alleys, but they keep selling me things that definitely aren’t meat.
probably you spell wrong....is M E A T not M E T H
Mine keep giving me this weird salt, but it’s not flakey or salty
@@arkesh110 lool you fucked it up, cocaine is definitely flakey
@@RBLXDignitysHQ Good job boys, we got em.
@@twaynewade2544 You’re wrong about that. Those are my favorite. 🤤
Maldon salt is incredible. Glad you mentioned it. If making it at home just allows more control over the amount of salt and size of crystals, it sounds like a great thing to try out.
I would love to send you my Flakey Salt man. Its Gold :)
Hi matt
Hey matt
Heyyy matt
Heyyyy
Your cooking is mediocre at best.
U remind me so much of my uncle, he died yesterday. U look just like him. He would make amazing food for me and teach me some stuff. please continue to make more content
Though I'm late to the party I'm sorry man that's really sad
@@cheezike5814 yo that sounded mean bro wtf
3:59 ah i see you‘re already making the line
coke × meth
Guga seems like a Chef npc that will give you legendary items in exchange for you going out and getting rare food
r/outside
I have a wild garlic patch close to me and have made salt with it. Beautiful.
same, i added some pepper. Wild garlic salt and pepper...perfect
I love this episode. I have been making my own Salt for years. I make my herb paste with salt and then put in my fruit dryer at low temp for a couple hours. The crystals of salt actually reincorporate. It’s a really pretty color. Especially with basil.
Oye Guga gracias por ponerle subtítulos en español a tus vídeos me hacen la vida mas fácil ❤️
This salt is Angel's tears
Just gotta feed him dry aged eyerounds every 2 days
So to perfectly season Angel, you have to make him cry.
@Ethan why are you every where on guga channel
“All Salts are the same”
Chemists...
Underrated comment😂
Lol I was triggerd as well
He obviously meant sodium chloride durrr
@@Zelnyair not true. Ammonium chloride NH4Cl is a non metallic salt.
I don't think a steak seasoned with Mohr's salt (Ammonium iron(II) sulfate) would taste amazing :')
I like how the Dry aging Angel jokes are now a meme
Wdym? They aren’t jokes.
@@akhilldhilipkumarkalaiyara1601 yeah idk what this nut case is talking about it’s happening
Well no one told Angel to let Guga's cast iron skillet to rust.
When I was a kid, one of the fun things to do was to take a cut glass container, fill it about 1/3 the way with hot water and stir in salt untill it would no longer desolve. Then the glass would be put somewhere where it wouldn't tip over and left for several days. It was fasinating watching the salt "grow" over the edge and down the sides of the glass.
This salts so good, my dad snorts it everyday.
Damn
Milad is looking for you
Mmmmm cocaine
Hmm does he make it with Coke instead of Water?
Kokaina
1:01
Guga: "you can use any salt you like"
Me: "uses flaky salt to make flaky salt"
Guga: "wait, that's illegal"
LOL reminds me of The Simpsons episode where Homer buys 27 dollars worth of bacon to make like 50c worth of grease to sell
@@TheCheat_1337 lol or using gasoline for 1$ gadgets
@@dimmacommunication lol, or using a AA battery to power your whole house
That's what I was about to comment
Recursive salt?
Thank you Guga! You are definitely the one person who has ignited my passion with cooking. It all started when I saw your smash burger video. Since then I have been cooking like crazy! You are my mentor and inspiration! Keep up the great work and thanks for the informative videos!
Cant believe watching a video about salt will be so interesting
Guga, would love to see you do a video about thawing steak. Everyone recommends that you thaw steak gently in the fridge if possible, but I've never noticed a difference if I thaw a (vacuum sealed) steak on the counter or under running water. Maybe you could test 4 methods: gentle overnight thaw in the fridge, on the counter, (vacuum sealed) in water, and thawed in the microwave using defrost.
He already did something similar on his sous vide everything channel.
after watching your videos since 2019 , i finally decided to open a restaurant , and people are blowed by the burgers i make
its a complete succes , i have to thank you bro
these smashburgers, and cheeseburger with the sauce and all that stuff just became revolutionary here, in spain
people were used to mcdonalds where i live, and im the first person making this kind of burgers
nothing else to say but succes :)
I refuse to dine at a place that calls hamburgers "Smashburgers"
The best salt I have ever tasted for use on steaks: A Korean “Black Salt” (no not real black salt x so long ago I no longer recall korean name). It was a flaky salt mixed with a little ash from various plants (ashes are Sodium & Potassium salt compounds) - There is also a “Roasted Salt”: Salt packed inside a bamboo tube, sealed & roasted. Alas, I no longer recall either the Korean word or the Hangul spelling ... but the flavour on steak is truly the next level!
Any chance they could be seaweed ashes? I think I tried something like seaweed black salt at some point in time
@@sangwoo5277 That is done too...as in powdered dried seaweed, or like japanese furikake with seasoned shredded seaweed, in salt. but this was a blend of ashes of various plants (may have included seaweed tho’).
Guga! You are always posting vids directly related to what I am currently working on! Cast iron restoration, Mr beast & smash burgers to making flaking salt! You are a rockstar my friend!!
I ruined two pots and my oven but I did save $30 on flaky salt... thanks Guga!!
I’m a huge griller I’m in Minnesota I grill all year round , from 90* to -30* and snowing ! To see what you do to meat and seasonings is awesome ! Yes I subscribe keep up the awesome videos !
You've been teaching me how to grill better the past couple of months. Thanks 😊
I can't believe Guga didn't use a dehydrator. He's the king of cooking gadgets so I would have thought he'd show us one.
"Thinking quickly, Guga makes some salt using only some water, garlic, a pan, and some salt."
im so glad i was recommended this channel
Great info for crystallizing sugar as well 👌
Caramba, Guga! 2,6 milhões de inscritos! E só nesse canal! Excelente trabalho.
"This is how you make salt from scratch to save pennies"
"Let's try it out on wagyu steaks"
No worse than him injecting Wagyu fat into dollar tree steaks.
He said it looked like wagyu
@@azzzanadra He said it looks like japanese wagyu. These are definitely wagyus, just not from japan.
edit: 9:55 he literally says they’re wagyus, you dumb as hell
@@aclonymous Why are you so nervous
@@twentytwo138 ?
Could you cut open Angel so we can see his Marbling Score?
r/cursedcomment
@Ethan is this real??
@Ethan are you the one who rickrolled TH-cam on Twitter 👀
@@seungminkimm no that was me
@@dustinreid164 now now we all know that's a lie
In case you are wondering where Angel is, he's being dry-aged in Guga's fridge.
Guga all the way from Capetown south africa. God bless you my brother.. You are the best in what you do.. Thank you for showing the world your gift..
GUGA... I did some research on this last year. I am waiting for summer to come back around due to my location, but from my research bigger crystals of salt result from a slower drying process. instead of the oven, I plan to put a glass tray outside and cover with cheesecloth for a few days. Just a tip you might want to try. Figured I would share since I like your channel so much lol.
flakey salt is what you get when your friends dont show up to your bowling party for the third time in a row
Get new friends
This sounds like it came from personal experience
U good bro?
Or a concert you bought 2 tickets for and he didnt show while you sat watching the door the whole time
Pain
Tip: You can also use a nonstick pot to boil down the salt. Teflon is used to handle even the most potent acids.
C8... Mmmmmm kill everyone.
Guga, its time for you to combine all of your knowledge from your 1 dollar steak and experiments, to make the best 1 dollar steak. Dry age with MSG, tenderize with pineapple, fat injection, the works. Its time for the rise of the true 1 dollar steak.
Don’t forget the butter of the gods.
He has to do this
The 1 dollar steak of gods
Guga! This was amazing. I made homemade garlic butter (churned heavy cream)with white truffle powder and onion powder. I made your garlic salt in this video and put both on top of a cherry wood smoked waygu Picanha for finish. This was ridiculous! You should try this!
I am going to make it right now. If this work, you saved me so much money :)
Headlines coming up next week: Florida man arrested, perfect meth crystals identified from his "salt cooking" video.
This made me die
@@kenn587 meth will do that, yeah
You know you’re honing your art when you go from cooking food to perfecting the seasoning.
Next step... buffalo cuts. Ox... Ancient Mammoths >: ] Dry aged since the days of our chilled out ancestors.
@@jamesmurphy7828 That's nice xD
Me being a PhD Graduate of Analytical Chemistry watching this video: *yes yes yes, everything done well*
We had a cook in the army who made slaw salt when ever we went for an extended "camp" he used carrots, cabbage and onions and some garlic and celery. it was an awesome spice to have with our mre's / field lunch.
Did not expect to find the best advice on making flaky salt here. Yet I did. Thanks.
If Guga says "oh I like that one...OH I LIKE THAAAAT ONE", then I bet that's something our taste buds should try
In case you were thinking, "Where is Angel?"
He is on the freezer, being dry aged.
epic
Guga: "I wish we had some pepper"
how about trying the pepper version of the garlic herb salt and see if it taste better combined or better to just left it on the steak before hand
Holy heck! I made a huge batch of dry rub using this method. It's gonna be so easy to season meats if I'm in a hurry. Thanks
Wow! Thank you for this amazing video, Guga! Hands down.
"The french guy cooking" just made a similar video on the creation of the most expensive salt that is called in France, with a rather poetic name, the "fleur de sel" (flower salt)
Yeah he really didn’t even give credit for inspo
he did a bit of a copycat there
yeah but that's a french guy and then you have to suffer through that french accent.
so i'm glad guga exists. now i can watch the process. without filthying my life with a french person
To those suggesting copy cat work, There are multiple TH-camrs that have went into this salt making, including Adam Regusea, and his crystals were more of the ideal shape and size than this video, plus he went to learn about it from the main artisansso his video is not just from easily copying an existing video if he took inspiration from this one at all. There was significant original effort he put in to it. Most of cooking TH-cam is taking inspiration from each other.
When Walter White finds life too expensive and he needs to do stuff himself 👀
Ok then brine the meat with the different salts, and tell us if the aromas going in the meat with the salt.
Greetings from Germany to everyone stay healthy and fit for SVE
This would make for a good experiment video.
I love the almost childlike reaction to the garlic salt steak. It was such pure joy.
The store bought garlic salt is either too strong with garlic, or too salty. But when you roast the garlic to make your own, the garlic gets a sweetness and it becomes less strong, which is a good thing. Because you dont want the garlic to overpower the natural flavor of the meat.
Nice video!
You don't have to boil it all the way.
Just keep it open in sunlight , wait for a few days and you'll.getbthe exact same result.
But it only works in places with good sunlight tho.
set it out for a few days. or have this done in the oven in a couple hours.
hmmmmm.
risk dust settling in it over the course of a few days.
or not have to wait for it to be finished.
have a bowl of salt sitting in the way for a couple days.
or HAVING IT FINISHED IN A COUPLE HOURS.....
i don't know wich to choose man.
@@darkracer1252ey sometimes it’s easier to wait a few days as some people don’t have time to watch a pot boil for hours, setting it outside also doesn’t disturb the crystals as much and no oven cleanup
Guga: All salts are the same.
Chemists in audience: "Um, actually..."
Me, a chemical engineer: He means in terms of dissolving and recrystallizing, and for the application here, that's basically true.
Nobody cares
@@gamblerofrats I do
@@gamblerofrats I do too
@@gamblerofrats How does it feel to get ratio'd?
@@gamblerofrats I care
That one TikTok guy ;“ some flakey salt”
who
Nick?
"Let's make some flaky salt"
*Stab knife into his cutting board*
@@gh0sT2018 Nick on tiktok is - @acooknamedmatt - " some fleaky salt " guy
@@ndulmillenium he has youtube channel too, @acooknamedmatt
I am so trying this with thyme, rosemary, lemon and garlic.
And of course salt.
Dude I think your videos really help and I really like your format. I use bit and pices I learned from your all the time thanks for your efforts. 👍🇭🇲
It would be great to see you cook other meats like Bear, Elk, Venison. Bring new light to meats that many are now used to eating
Definitely something for his meat dealer to think about
Guga's plate when he drops fork and knife: *TACTICAL NUKE INCOMING*
I saw its a guga video and i just clicked, even if i dont care about salt.
thank you for this "recipe"!! i think it'll work the best with ingredients that have a lot of natural glutamate acid like mushrooms, dried tomatoes or celerie
i'll definitely going for truffles first time or maby a mixture between truffles and garlic 😍
Salt, NaCl, basically is an evaporate minerals kind. Halite its the name of the minerals. If the temperatures were constant, it will make a coarser minerals forms. Too hot, it will be finer..👍👍
Guga lives in Florida and says "If you're like me and don't live near the ocean"
Me: "Dude you are a good 100 yards closer to sealevel and a good 60 miles closer to the Atlantic than I am."
Also known as "The Video where Guga saves you loads of money"
I want to see a Halloween special on dry aged angel.
First off... Awesome and Thank You for the Salts. I'm definitely gonna try this.
Second. I can't believe you didn't do a Wagyu Corned beef for St Patties Day (If that's even possible).
From one lover of food to the other, love the channel.
If you want bigger crystals you should evaporate the water as slow as possible and bigger, better crystals will form.
Basil salt - loves anything dairy - makes food just taste better.
He said "don't worry about it, its not a big deal" as if he was trying to convince his wife haha
Every single time Guga does a steak cooking montage it's like some steakhouse advert, unreal
My goodness! When you sliced those steaks it looked so beautiful I started to cry 😢👍🏽
Super educational! I am worried that herb salt would burn and go bitter as a meat seasoning, but I love the idea in general. Lovely video~
You put it on after like guga did, flakey salt has no use being put on first although idk if the herb one is even flakey anymore
Can you please make a Waygu Slim Jim?
IMPORTANT NOTE: kosher salt and recrystalised salt like this is more pure than table salt, which means that there is less, if not no Iodide in your salt, so this is really not a good idea for pregnant women and growing children. You might not know this, but iodine deficiencies can lead to serious developmental disorders, which is why most manufactured table salt nowadays contains trace amounts of sodium iodide.
Jesus stfu
@@johncarpenter5415 lol
Guga went from makin some mad steaks to using top of the line salt to going “Naa let’s make my own”
Chuck flap is one of my favourite cuts! Awesome everytime...! 🤩🤤
When Guga drops the fork on the plate, you know it's good.. The harder the drop, the better the food.. If you don't hear a clinging thomp after a bite, that's the equivalent of Gordon Ramsey throwing away the food
You should do a collaboration with ordinary sausage to make a wagyu sausage!
1:01 “You can use any salt you’d like”
Me: “All I have is flaky salt”
why are you even watching the video if you have flaky salt
@@aclonymous to make flaky salt
@@jawadsalem4135 you can tell others “this flaky salt is made out of flaky salt”
@@ksk9487 ah yes the floor is made out of floor
Guga *grabs NETHERITE pickaxe* Alright guys today we will be making some flaky salt but first we have to go get some, So let’s do it!
My Lord y'all are making my mouth water , and crave an absolutely beautiful steak grilled over an open grill.
This is really one of your best technique videos.
Mauma: * eats a chunk of garlic salt *
*the garlic salt: tastes salty and garlicky*
Mauma: wow I didn't expect that one coming
Hmm yes every 60 seconds in Africa a minute passes
not sure if that mess is worth it.
maybe the easier flavored versions though.
Yeah, the garlic one seems very doable without too much of a mess with the added benefit of being the best.
Imagine working for him, actually getting paid to eat his masterpieces
Those are his relatives...
Try to make Svaneti salt. It's Georgian seasoned salt. You will be amazed.
Nick also did this happy to see diffrent takes