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The SECRET SCAM of Dry Aged Steak | Pro Chef Reacts ft. Frenchie
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- เผยแพร่เมื่อ 15 ก.ค. 2023
- Frenchie love for @GugaFoods and funky cheese come together. But is there a secret use for blue cheese? Are you really getting what you pay for?
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#reaction #cooking #steak #guga #frenchie #scam #fake
Enough! Bring these 2 awesome DUDES to Miami right now. Let’s collab. Love you guys.
Yes please
Guga! YESS! Help these guys gain some recognition! They are AWESOME!
Yeeeeeeesssss❤
Hell yea
See ya SOON BABY!!!
Adding Frenchie as a regular added something to this channel that I didn't even know was missing. Y'all's chemistry is next level
Yes, it's the chemistry!
Yep, chef Frenchie to this channel is like MSG is to Uncle Roger's egg fried rice.
Chef Brian and frenchie are the perfect example of what two dudes being friends is like
Talking trash to each other and intentionally annoying each other. Fantastic.
🤘😁
I totally agree, real bros just enjoy talking trash and pissing each other off.
And I LOVE it
@@ChefBrianTsaonow you just need to bring Iron Chef Jack on to teach you how to REALLY cook chicken a perfect rare temp 😂
And how they flirt with each other shows how comfortable they are with each other and their own masculinity. Definitely two cool dudes.
The child like gasp and pure awe of two professional chefs because Guga deep fried babybell cheese. The absolute best 😂
Seeing two pro chefs geek out over someone deep frying baby bell cheese is the most unexpected but wholesome thing lol
I absolutely love the banter between Chef Brian and Chef Paul. It's absolutely great when you can feel the friendship through the screen.
❤️
So, a chinese-korean, a frenchie and a brazilian walk into a bar… hahaha definitely need this collab
Deep fried babybel cheese with a good marinara on the side... It's the definition of heaven. I always prefered the italian seasoned bread crumbs for these.
🤤🤤🤤
Try with goat cheese or with Boursin (Philadelphia or any cream cheese + garlic and fine herbs. But you'll need to freeze it for it melts much faster than babybell)... Heaven just went higher, imho
I had no idea you could cheat dry age
Also Frenchie needs his own channel if he doesn't Already
I could totally Bing watch him cooking or reacting to cooking
Neither did I; learn something new everyday.
Well... While it might add a similar flavour, a part of dry aging is that the bacteria break down the meat and tenderise it, which wouldn't really happen here
And then Guga watched them and made a video based on their "fake" dry age comments.
Yours and Frenchy's reaction to the baby bell was insane and SO wonderful and wholesome! You looked like characters from a food anime, with your minds being utterly blown :D
Absolutely love these videos, and you and Frenchy are amazing together :D
Also how's this for a merch idea: You, Frenchy and Guga on a movie poster style print :O :P
No offense, but tell me you’re a weeb without telling me you’re a weeb 🤣
@@Sniperboy5551 😁😁
Regarding faking dry age, guga did something like that using some ingredients. I only had blue cheese on a burger. That was the only time I remember having blue cheese. I never had a dry aged steak before, so now I know what to expect.
Once a week with Frenchie? Yes please
If Frenchie spent a day a week making videos with you it would be fantastic! You guys have such a great chemistry together and it’s very fun to watch.
I need more chef Brian and chef Frenchie in my life! I can't wait for more collabs.
These two chefs are a dynamic duo. Every generation needs one.
You guys made my day. You are meant for each other, perfect blend
❤️
When I see Frenchie's name in the title I automatically know it's gonna be a good video. Dude needs his own channel 100%.
The Simultaneous gasp when Guga revealed the babybel was priceless.
At around 7:00, yall were talking about the fat on meat being more yellow in Europe vs. the US. That typically means that the animals are grass-fed. It's the pigment beta-carotene found in some grasses that turns fat yellow.
Really liking this channel the more it has grown. I think Frenchie being around all the time would be great.
Im not even a minute in and I’m already living for the excited Frenchie sounds! 😂 Can’t wait to see the Triforce of Taste team up one day!
Guga has a talent in making one exiting to try new stuff.... after i saw that video i made the sidedish for an summer evening snack and it was awesome doesnt need alot of time and is hella delicious! can only recommend it.
Loved this video. The chemistry between you and Frenchie is freaking amazing and infectious. Need more and also the collab work Guga! Hope you guys have fun and that you show us how much fun you have xD
woah I had no idea about the dry age restaurant secret. that’s good to know to be more informed. great collab as always looking forward to more of you 2!
❤️
frenchie has a really great personality. I wish more people were like him
I literally ran to the comments and was so happy to see that Guga saw this!
Can't wait to see this collab!
I understand how Frenchie talks about his Grandfather and the maggot cheese, I know how I'm the only person in my house to enjoy the sickening smell of Dry fish, when I say that it smells like rotting fish, it does, but it has such an umami flavor!
I think frenchie was spared from the worst, not only was cheese commonly stored in cupboards it was sometimes stored in wire cages outside, maggots very much would get inside, and some of the old folks preferred the layer with the maggots in because they basically transform the cheese as they go through it (also protein, also they'd lived through two world wars so they had pretty high thresholds).
The only cheese where this is *official* is the sardinian Casu Marzu, but in old countryside farms it was anything but unheard of.
@@Bob-nc5hz holy jeez, I've heard about the Casu Marzu. But, I also understand about the world wars things, when things are desperate you're going to eat anything.
Chef Brian and chef Frenchie friendship is dad goal for me.❤
If I were to have a conversation with Frenchie I feel like I’d be doing the Italian 🤌 the whole time
“It’s the little people
They are under you, they are underlings”
I absolutely love the content with Frenchie. We need more with him😊
This was fantastic as usual. Nice to see Frenchie as always. The reaction to the babybell cheese was hilarious---but I don't blame you guys, that was fire looking.
😁
I love this kind of reaction video because it's a fascinating look at cooking in a way that I would never have tried on my own.
If we don't get Frenchie showing us his skills at Christmas I will only watch each video 10x
Frenchie with the excitement of a child: “We’re doing a Guga Video?! 🥹🥹🥹”
Love these reactions!
fun note the blue mold in blue cheese is a type of penicillin, not the type used in medicine but it still has active bacteria killers in it.
in the olden day's food could spoil, the thing, for instance, is that if meat is slightly spoiled it won't smell bad butchers of these times would taste test the meat if it would taste slightly sour or off it would be thrown out if you would cook the meat like medium rare it would taste fine because with heat sour turns sweet the butchers would only taste the smallest amount, in consequence, it would build up their immune system that's why I adopted this method years ago I haven't had food poisoning for 30 years! and I have thrown out a lot of meat that might have made me or my family and guests sick.
back to the cheese because people ate blue cheese after every meal in some countries they avoided getting sick even if they didn't know that fact.
and because the cheese is pretty ''near'' sterile except for lacto bacteria you can eat Maggot stilton without worrying ps if you do that challenge, eat the maggots, not the cheese slurry that most go for because they fear the maggots well its because that slurry is basically magot poop! and tastes bitter and way too funky! the maggots are nutty and creamy the only thing is that it is a mind F###k! you have to get over that barrier.
anyway, blue cheese is a miracle!
I love how Frenchie loses it over the Babybels
It’s beautiful seeing this 2 watch videos of their love child cooking steak and such.
When Frenchie said He takes no expense when it comes to testing and experimenting with food is sooo true. What I also love about him is that HE does TONS of budget vidoes. Vidoes with just air friers, just cast irons, everyoption you could think of for someone who may not have as much. He also mentions a lot at the start of videos that he sometimes can't get the best meats, but even a good choice, or higher up can still make amazing outcomes.
I love how frenchie just spits it out there he reminds me of my french grandfather. Tabernac
The chemistry you two have is outstanding, love these episodes!
I love the addition of Frenchie, not only does it add more comedy, it also ads an additional perspective on the topics that are discussed.
LAST CHANCE for exclusive Not Your Typical Frenchie Swag!
downrightmerch.com/search?type=product%2Carticle%2Cpage%2Ccollection&q=chef%20brian%20tsao*
I love blue cheeses so I had to look up 1924 blue. It's a mixed milk blue cheese named after the year before Roquefort was given its designation, which apparently somehow caused mixed milk blue cheeses to fall out of favor. I'd imagine Roquefort's designation requires it to be a single milk cheese, so cheesemakers in the region would rather have the designation for their cheeses than follow their old recipes. It wasn't made in 1924, just made according to a recipe similar to ones that died out then.
Having both of you gives a great balance
7:53 the double OOOOO made me cry, I replayed it like 20 times they literally do it the same tenth of a second xD
The side dishes Guga comes up with are usually just as unique as the steaks. And you guys should keep the Collab going for sure. You guys have awesome chemistry.
I remember one side dish he also used cheese as the main ingredient, but the preparation was different.
Regarding their use of BGM, the home depot music as you coined it is exclusively for SVE.
As a vegetarian I have no idea why I am watching this - you guys are hilarious and adorable! You NEED to go to Miami and collab with Guga - it needs to happen!!!
Eh... Deep fried Baby Bell is at least vegetarian unless you fry it in beef tallow or something like that.
I love their little bromance😂😂
Herve Mon's 1924 Bleu is a sheep+cow milk bleu cheese, and the name is a reference to Roquefort. Roquefort originally had cow and sheep milk bleu cheese, but upon receiving national attention and accreditation in 1925, they changed their recipe to be purely sheep's milk.
You two are my favorite bantering pair! I love it. More please.
I would absolutely be down to see this dynamic week after week.
It's always more fun when Frenchie/Chef Paul is on the scene. You guys play off each other well. Keep it up.
YES!!! Definitely make it a regular session with Frenchie!!!
The guy on the left is Guga's nephew Angel. Looks like he's headed for the smoker/bbq pit again. Lots of fun guys, love the channel, love the chemistry you've got going and I'm a big fan of Guga and his crew too.
I made the deep fried babybell cheese on the weekend and all I can say is I understand 100% why you and Frenchie geeked out over it. Holy crap were they good!
The dynamic between the two of you is bloody fantastic! The banter and the way that Frenchie fanboys over Guga is so funny but wholesome at the same time, I love it 🤣
There’s no way I’m not supporting each of your businesses in the near future, gentlemen.
❤️
The face they make when they see the baby bells is perfect
I'm here for the bromance. Frenchie and Brian for life.
Oh Chef Frenchie!!! You are not a shell, you are full of passion!Supposed to be in a French accent! Love ya.:)
When I was young, I grew lamb. They were butchered by a professional and then dry aged before being cut and wrapped. I LOVE dry age steak, but it is very difficult to get at the local supermarket. I also love blue cheese. I hate mayonnaise, so just give me blue cheese on a nice balsamic vinegar dressing with a salad or on a crostini.
To be honest, this Babybell cheese-thing Guga shows, is quite normal in Europe.
You know what we all need? A collab with Guga, Tsao, Frenchie, and Uncle Roger. Yes, indeed
More chef Paul please! I was legit laughing through this whole episode.
FRENCHIE NEVER HAVE I CLICKED ON A VIDEO SO FAST!!! DAYUM
Butter left out in air turns a darker yellow. And older beef has a more yellow fat. Culled dairy cows tend to be older at slaughter and even one brand calls it butter beef to embrace the fat color. USDA grading tend to down grade cuts with yellower fat but many up talk to extra beefy flavor.
What might be fun guys for a reaction video with Frenchie is ANTI-CHEF. He specializes in making all the recipes from Julia Childs the art of french cooking. He's super entertaining and over time gets better and better.
"ARE YOU FUCKING SHITTING ME?!" Frenchie said calmly.
I love how chaotic these two are when they're together, reminds me of my bestie and I when we're together. Just pure laughs and chaos 🤣🤣🤣
I enjoy Chef Brian's solo reactions, but I am also here for the Expanded Tsaoverse.
@14:55 (Paused here to comment, as Brian dropped the "polarization" remark). I am not a fan of blue cheese, but one of the BEST burgers I got duped into trying was a burger (a thicc burger) with blue cheese crumbles, sautéed onions, and tobasco sauce... 8.5/10 would recommend, would order every time (from this restaurant), even though I don't really like blue cheese. The tanginess and pungence of the cheese, the bite of the sauce, the slight sweetness of the onion. Damned near perfect with the (perfectly cooked) beef flavor from the patty. Mind you, I have been on a search my whole life for the best thick-burger to exist. This stood out as a GREAT one. And I say that as a guy that despises blue cheese dressing. That burger just WORKS...
BRO! baby bell cheese sticks is fucking genius. Guga is such an artist with food. I need to watch more of the guy.
6:55 A butcher once told me that the fat colour difference is the result of the cows food. If the fat is yellow, sometimes even hinting towards a very light green, the animal has been grass fed. If the fat is white then the animal has been grain fed during at least the last six months of its life. Whether this actually leads to a different taste is hard to say as the origin is usually different and often the breeds are as well. People are more likely to buy steaks that have white fat though, even if the yellow fat steaks are cheaper, because they believe it to be more fresh.
Dope dudes talking dope dishes, collabing with other dope dish dudes, sharing real feelings with no shame, and now we're doing it on the regular?
And it ain't even my birthday....
the fact frenchie watched from small monitor with that passion ,we know everyone love guga
get that guy a big monitor hahaha
Oh yes please! A podcast with you two would be great.
Frenchie gonna need a towel for that side dish. You two need to go hang out with Guga ASAP.
Frenchie and Tsao trip to FLA Lets go! Also I love that you guys were hyped for his side dish lol.
I can't get enough of these guys
I think the color of the fat, like the milk used to make the butter, is more due to what the cattle graze on. Iirc correctly when cows eat certain beta-carotene rich plants, it can affect the color of their fat, and since milk is mostly a suspension of extremely fine granules of fat in water it can turn their milk slightly orange/yellow. In fact, when British cheddar cheese makers started being able to homogenize their milk sources, that color faded away and the public was not happy. That's why they use food coloring to get cheddar to its distinctive color. Honestly, I think all American ranchers and dairy folk should add carrots to their cattle's feed. The additional traces of beta-carotene could be a selling point.
Chef Frenchie's uncle's cheese sounds like Casu Marzu, which is literally illegal in the US.
*Dudes, you two and your chemistry is amazing! Subbed, keep the content coming!*
Frenchy & Guga, a bromance we need to see happen 😂
Uncooked red bell peppers filled with a mix of soft young cheese + roquefort + pepper + e few drops of tabasco. That in for 30 minutes resting. Easy things to make a great snack
I just know when you guys collab with Guga, Frenchie's gonna be staring at him like a make-a-wish kid meeting their favorite wrestler.
Leaning into the RTJ vibe in the beginning, love it
I like that you travel to another continent for the first time , and the first thing you notice is the color of butter.
Frenchie needs to be your plus 1 for sure
Found your channel, subscribed for the choice of clips and editing, stayed and watched lots for Frenchie.
Now I want to see Chef Shon and guga as well
Yaasss, Frenchie on the regular. So much fun watching the two of you interact and bond over the good/bad vids. I don't know, I think it's time for a train wreck vid next
Great Video, Keep bringing French Back!!!
22:14 Of course hell yeah.. You two just together funny well
You come for Brian, you stay for Frenchie
Chef Brian and Frenchie are the best food critic on TH-cam along with reacting to videos 😂
That brushing the aged fat on a finished steak trick. I'mma give that a try.
That's actually not a bad shirt you have available Brian... I dig it!
I have been finishing my steaks with Limburger cheese for years and can't wait to try with blue cheese.
Bruh... when Frenchie and Guga meet a tectonic plate will explode
😂