I dry-aged steak in the SPICIEST SAUCE in the world and ate it!
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- เผยแพร่เมื่อ 27 ก.ย. 2024
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This is one of the most intense videos I ever made in my life. Most importantly I was scared as it was not only affecting my studio but the whole house. But it had to be done.
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Hello, my freind 👋
@@alberteinstein1499 relativity moment
@@hurdur6828 Spot on ⏳
I've seen the episode where you brought the Sushi Master and did the wasabi dry age . Have ever tried a regular horseradish experiment?
*capsaiCIn
You should dry-age ten steaks, one in each of the "Hot Ones" sauces, and invite Sean Evans to taste-test the results.
THIS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Now that would be a cool video. Except maybe do it on hot ones instead so that he can interview Guga
Sean might not do it. He's stated repeatedly that he actively avoids spicy food when he's not "on the job".
Finally someone on here with a good idea
Yes
My problem with these super spicy sauces is that often, they don’t taste like anything but heat and pain. I prefer sauces that take your tastebuds to heaven before they kill them.
hot ones last dab sauce is pretty good
As you eat more and more spicy stuff, you build a tolerance to the spice and then you start the taste more flavors.
Yeah the Da Bomb sauce is not known for its flavor. Not sure about Mad Dog. I would love to see a video using a fermented hot sauce that people enjoy.
Yeah the chili pepper is more than the spicy chemical, like takin a salad a giving you only the lettuce. Yeah a salad is kind of defined by the lettuce, but it is only part lettuce. There are other players in the mix, and when you extract only one element you are missing out on things. The chili pepper creates such wonderful tastes because of the melding of all those chemicals together, not just Capsaicin.
@@absbi0000 mad dog has good flavor but is insanely hot, very quickly too
With Plutonium #9, to make it liquid, you are supposed to set the bottle in very hot water for a period of time and it melts the resin. You can carefully stir it and get the consistency you desire before applying it or adding to sauces.
That was the smallest bite of steak I've ever watched Guga eat and it almost killed him anyway lmao glad you're still with us bro 💀💀💀
Hey Guga, an interesting experiment would be to pickle the steak. Sounds pretty wierd but there is actually a German dish called "Sauerbraten" (sour roast) were the roast gets pickled in vinegar, red vine or Buttermilk which makes the roast incredible tender and delicious. You should really give it a try!
Sauerbraten mit Hausenpfeffer? Prost!
Sounds very tasty
Sounds awesome!
Bump
Delicious is a weird way to describe rotten meat. I joke, but just barely. It's one of those dishes that you love or DESPISE.
Guga you should totally do a gelatin/jello dry age experiment. It might be interesting since gelatin comes from bones
YESS
I recommended this one white a few videos for a few weeks but since Guga never responded or never did it, I just left it and stopped commenting.
But I hope he reads your comment
Not all Gelatin are made from bones tho.
Sorry to inform you but gelatin does not come from Bones gelatin comes from keratin which is hair or the hooves of cattle and pigs because that's where we get most of our gelatin from is the slaughtered hooves of cattle
@@Asdasty He might’ve actually done it and we are just waiting for the results
I'd personally love to see a video of you ranking some of the dry age experiments you've done over the years. Ones that were pure awesomeness all the way to one's that just Failed.
Great idea.
Very great idea
Probably when he runs out of ideas
Wait till you see the one where he dry aged Angel in a sugar brine for 32 days
The failed one would probably be the chilli jam dry-aged steak
Here's something I don't think you've tried:
Fermented Shrimp Paste.
Also known as BAGOONG in the Philippines and most southeast asian countries.
Commonly found in most asian supermarkets or well stocked asian sections in mainstream american supermarkets (ie not that hard to attain).
Perhaps try initially as a compound butter?
Or a dry aging method?
Or a marinade when putting into sous vide?
I'd be interested to see if you're down for trying, Guga.🤔
I'm surprised it didn't cook itself 😅
Lol
Hi Guga. Here is a video idea for you. I recently learned that snacks that use MSG sometimes also contain Disodium Inosinate and Disodium Guanylate to enhance the effect of MSG by 20x-30x stronger (for example, Doritos, Pringles, etc).
I'm not sure what ratio/blend of MSG, DSI, and DSG is needed, but I'm sure you can find it somewhere. America's Test Kitchen + Kenji Lopez Alt have a video that discusses some of the science behind it.
I was thinking the experiment could be this:
1. Steak + Salt Pepper Garlic (control)
2. Steak + SPG + MSG
3. Steak + SPG + MSG + DSI + DSG
Since the MSG, DSI, and DSG has sodium in it, the salt in the SPG might need to be reduced a bit, but it's up to you. Anyways, I hope you give it a shot!
Apparently you can buy a 50/50 mix of DSI and DSG, and some Asian markets you can even get all 3 precombined.
here before guga hearts the comment
Oh that sounds like a good experiment!
oh dang
This is a very good experiment hoping guga can see this
The yellow cake is Teja peppers and some other stuff. I thought he said it was pure Capsaicin for a minute and thought he lost his mind. The word was Capsicum, which really isn't a specific pepper but a genus.
Yeah I was gonna say
I think it is meant to say capsaicin. It says 1.6M capsicum and the website says it is 10% capsicum powder. If it was 10% capsaicin then it would be 1.6M scoville. It's also advertised as adding heat without changing the flavour, so I think it is meant to be capsaicin with 90% filler to make it safer to use.
Guga: Orders the hottest hot sauce in the world
Also Guga: "As I opened it up, the first thing that hit me was the smell"
Also Also Guga: "We're gonna add the whole bottle of capsaicin on top"
Dry age Japanese A5 12 wagyu in truffles and gold leaf
@@C_Castillo Are you asking Dr. Kachowski to dry age something for you? Or did you mean to leave this comment under the video directly?
I was hoping it would gain popularity for Guga to try and make an extremely expensive dry age , plus, truffles make every thing better so why not try and take a wagyu to another level
@@C_Castillo No point for the gold leaf though. Not that expensive, and it's flavorless.
okay 24k gold leaf to hold the white alba truffles on to the Japanese A5 12 wagyu and then reapplied after its cooked, and then a side dish of Iranian albino beluga caviar and imported jamon iberico de bellota paired with pule cheese made from the milk of Balkan donkeys from Siberia
CLOSE CALL! These hot sauce extracts are no joke. I can eat Carolina Reaper chilli, but these extracts are on another level and can do serious damage even to hardcore chilli heads. Looks like most of it was removed when the pellicle was cut off, or these boys would have been on the floor.
Capsaicin's LD50 is 47.2mg/kg for an oral dose, as tested on mice. This means 4.72g would have a 50/50 shot of ending you if you weighed 100kg, and if the data is accurate. This is pure capsaicin, though, which is 16 million Scovilles. Because this sauce is a lower capsaicin concentration, you could consume more than that, in theory.
You can do your own number calculations for your own weight, but don't actually test this to find out if I'm right. But those are the numbers on it.
Dry age Japanese A5 12 wagyu in truffles and gold leaf
Yeah man they could have hurt themselves with the amount of spice on there.
@@C_Castillo gold leaf adds absolutely nothing though. It's no different than dry aging with notebook paper.
@@mikehousley757, have you ever tried gold leaf dry age or notebook paper dry age?
@ 0:23 It's GLOWING!!!! HIT THE DECK, GUGA!!!!
Its so wholesome when all of them get together to try out the food
I wanna see Guga in Hot Ones. Its time!
Non-dry-aged meat: *exists*
Guga: "...and I took that personally"
I’ve never felt such fear as when Guga showed what he would be dry aging with
0:06 *how bout I do anyway* 🎶
Everybody saying Hot Ones is 100% correct. This needs to happen. One video with Guga for the prep and one with Sean for the interview.
Hi Guga, love your content. Here is an idea for you, you have tried all kinds of salts with steaks, please give this one a try as well South Asian Black Salt (Kala Namak), it is often used as a condiment, so please try it for seasoning your steaks after cooking and before cooking as well. It has a really unique flavor, very different from regular salt.
Indeed
That's just pepper bruh.
@@nomaanalwi9495 No, not even close
As someone who purchased plutonium #9 with a coworker to try, this is absolutely insane. Not only because it's insanely hot, but because it tastes like liquid metal.
I don't know how to tell you this but you might have been bleeding at a *V E R Y* concerning rate
@@Bleepbleepblorbus welp, it was years ago. I’m still here, so I think the bleeding has subsided lol
Just a friendly reminder to dry age a rib roast in *miso paste!* Not as a marinade on a steak overnight, but a real dry age 30-35 days in the cabinet! It's gotta be awesome, because it has everything that makes dry aging successful: fermentation and umami!
Please continue making this suggestion. Never give up my good friend! 🙏🙏🙏
I can only imagine how spicy the steak would have been if it wasn’t dry aged, and just cooked on the spot
If that didnt kill your mouth instantly, it would obliterate your insides.
@@itsshrimp91kills your eyes first, speaking from experience
For some reason this made me think of tasso. For those who don't know, it is a Cajun specialty meat made from nice cuts of pork which are dry brained then cayenne pepper and smoked till cooked through. Properly made tasso (not mass market store stuff) actually looks like beef, with the meat having a rich red color. This is actually from the pepper and smoke.
You should try dry aging a steak covered in yuzu kosho! It’s a Japanese paste made from salt, Japanese peppers, and yuzu zest. Yuzu is a citrus and is also know as citron (I think) it’s one of my favorite citruses because it’s very unique. It tastes like a mix of lemon, lime, grapefruit, and I find it having a pine like smell/taste as well. It easy to make yuzu kosho when you can actually find yuzu as it grows in Japan and I think In some parts of Korea during us winter, at least That’s when I could buy it from Melissa’s produce. I think it would be an interesting experiment and it would give the steak an extraordinary flavor.
Citron is the name a lot of countries have for lemon
Yuzu is amazing!
Wow, this is an actually insane experiment. But interesting nonetheless. Maybe the next Dry Age experiment will be a bit more tame. Perhaps with Squid Ink? ;)
When I was in Portugal, they served squid ink paella.
@Bill Green
Sounds delicious.
As a swede I would love to see if u can make a paste from surströmming, fermented herring and put it on a steak to try to cheat dry age. Surströmming taste kind of like a strong funky cheese. If u so it I recommend u opening the can(s) outside under water to avoid stinking up indoors.
🤮
7:07 I guess you could say its getting.. Spicy?
hehe..
I bet this was filmed after Uncle Roger's visit and that's why Guga is still making residual "meat" jokes
I was thinking the same thing!
Once again, friendly suggestions for future dry age/marinade experiments:
- Heinz MayoMust (or similar, amped-up Guga mix) - An Old Bay/Zatarains seasoned 'surf'-style' turf.
- Filipino Bagoong (fermented fish paste) or Mang Tomas ("the all purpose sauce") - Chicago or Italian-style giardiniera
- Some kind of 'pizzaria steak,' with all the shaker condiments (oregano, granulated garlic, red pepper flakes, parmesan cheese)
- wet vs dry aging experiment.
the mayo mustard ketchup its already done by guga, look for it is a good one
@@elmeropapaito sure, saw it. It was recently, it was a pretty successful go
maybe you didn't know, but Heinz came out with what they call "Mixed by Heinz Sauces" which include MayoMust, Ketchill, Kranch and Buffacue, but discontinued some already.
Use actual plutonium next time
Yes
Ha
The only thing I would of done differently is put the pure cap in one of the others so it mixed in well and wouldn’t of been a paste on one side but all in all I love the vids keep it up
Very fun video. Crazy that everyone handled it as well as they did.
Another EXCELLENT adventure with Guga and the boys from 305 Cheers !!
"I think this is the only sauce in the world that is trying to put you in the ground"
Cooking with Jack: Am I a joke to you?
Except when you cook with jack all the alcohol is cooked out in the process
@@Silvercrypto-xk4zy They weren't talking about cooking with Jack Daniels whiskey, they were actually referring to the TH-cam channel Cooking with Jack, which is infamous for making terrible food that's arguably not fit for human consumption.
@@executor32 party cheese salad
@@supersmoother bean-mayo salad
@@key-sendo garbage stew
Crazy how you knew exactly what kind of video I was searching for yesterday guga! Watching with intent :)
Also, it's CapsaiCIN, not Capsain. Hats off to yall for doing this.
Hi Guga! Please dry age in edible dirt/ clay. It would be so interesting to see what tones and flavours it would give the meat! 74th time asking btw!
Dry age Japanese A5 12 wagyu in truffles and gold leaf
@@C_Castillo gold leaf adds zero flavor to anything
That would just be wet aging
Use the gold leaf to hold the winter white truffles on to the Japanese A5 12 wagyu, and then ad more gold leaf after its cooked
@@C_Castillo that's just needless extravagance on top of needless extravagance, Guga doesn't even like to use gold leaf
Guga is the kind of guy I wish wasnt a youtuber because he would be such a nice guy to be friends with just meeting on the street
When he said it kinda smells like gasoline ⛽️ I was dead 💀
come on guga where is the angel dry age you promised?
Guga, you have a great channel, been a fan since the beginning, but what happened to your cousin that you had on to sample the dishes you made, he was funny as hell, bring him back on the channel, in fact, he should have his own channel! Also, could you have an episode maybe on brazillian dishes? Thanks.
He usually appears on Guga's other channel I think
This guy needs a TV show
VIDEO IDEA - You have now found many seasonings that makes the steak great. How about the grand final of all seasoning steaks to find out what is the best seasoning/compound butter for steaks - Do a control, one with milk powder, umami, popcorn seasoning, Doritos seasoning, hump fat, steak dust, msg, bone marrow, dry aged, ranch seasoning and whatever ones were the best seasonings or butter compound experiments that really worked, to find out which one is the best tasting way to eat a steak. If you had to eat the last steak in your life, how would you season it. Thank you
9:25 Yeah it was ok-😂🤣 HAHAHA!
Guga I couldn't wait for you to try freeze dry a steak and then rehydrate it with beef stock or some umami broth like dashi stock. Must be amazing! Love u Guga.
He already did that! Go check it out
@@shaun7892 really? Would you mind if you drop the link here for us to see? That would be much appreciated, thank you!
If I'm not wrong he did a freese dry experiment by rehydrating the steaks with butter and bone marrow. But since butter and bone marrow are mostly fat, then, I wouldn't think that's considered re'hydrate'ion, since u need hidrogen to rehydrate something. Water is H2O right, and dashi stock mostly is made from water, so it would make more sense if he tries to rehydrate a steak with a water based liquid.
*freeze
I still think mint jelly/sauce will be an interesting try. It is used on lamb, which could work on lamb steaks. But there are so many varieties (British style, Indian style, etc.) of mint sauce/jelly that you could do several. Both lamb and cow.
I've watched all of your videos an you guys just keep getting better to watch... seriously fun. Keep doing what your doing
We need to give Guga some dry-aging ideas that aren't going to kill someone. How about a trinity blend?
We need more burger videos!
A ribeye burger with slice
Mao Mao was suspiciously absent from this spicy video
Hey Guga, thanks for your great videos.
After watching your videos, I have three requests for future videos:
- Please try some other cattle breeds than wagyu and American beef.
- How do you clean all your pans and other cooking ustensils so they continue to be so shiny ?
- Please cook a foie gras in a terrine using sous vide.
And yes I'll repeat those requests often. ;)
im a vegetarian but have been watching these for ever hahaha
worried about the gloves, but will gonna eat it
To piggy back off the miso paste suggestion, you should try dry aging with fermented bean curd! It's a funkier spicy miso.
I saw the name of the capsaicin powder and immediately screamed at my screen "GUGA, WHY ARE YOU NUKING YOUR MEAT?!" Then seeing his reaction made me think he's the only one who even noticed the warhead effect.
These sauces are awesome, just so expensive, but you can typically find even hotter and better tasting hot sauces than the mad dog plutonium if you know where to look. Also, to be fair, you're not the only person that dry ages meats in super hot sauces btw, and you're barely scratching the surface here with how hot things can actually get ;)
hey Guga, try making the best steak using the best method, the best cut of meat, the best recipe, the best ingredients and the best meat that you have ever experienced with
Guga, I have an experiment for you. Sous-vide, but you put a decent amount of fat (wagyu or just oil) inside the bag, and you use a high temperature, so what you do is you basically deep fry sous-vide a steak. Sounds stupid but imagine, its different to regular deep frying since you close all the juices and spices inside a much smaller container (in this case the bag).
I would love to see that.
09:00 That face of regret though....
Anyways Day 2 of me suggesting Guga to dry age steak with salmon powder.
I love how he so pleasantly says “this is one of the worst smells I’ve ever had in my life”
2:09 THE WHOLE WHAT
Glad you didn't hurt yourself, but not a true representation of the heat. Love your videos!
1:35 imagine a horror director suggesting this sauce for blood, oh man the terror will be real
For sure
I am surprised that that metal rack was still intact and had not melted like butter after that fireball concoction had been sitting on it! 😁
Lisa Nyugen tried making steak with Buldak x2 ramen seasoning. If anyone want to that kind of experiment, please for the lungs of yourself, your roommate and your neighborhood. A well ventilated cooking area is a must.
I like Guga's engineering process! Like a therapy to me. Thank you Guga for your lovely hobby, desire, proffesion, hardwork!
You should try a sun dried skirt steak next! A quick 6 hours experiment!!!
New camera work is amazing felt like I was right there in Florida with the squad can’t wait for the next video
Try dry age steak using cashew nut paste. I saw that the peanut butter test went well so maybe cashew nuts can give the steak a unique flavor
Dry age in liquorice/Licorice sauce! (We norwegians put it on icecream) Lets do it!
I feel like this started out as a prank video but then Guga ended up pranking himself
Try basting/ dry aging your steaks in Dale’s steak seasoning! It comes in a liquid and I usually baste my steaks in a mixture of melted butter and dales, and they turn out fantastic. I love your channel my man.
I love knowing that the hor sauce would taste super sweet to a bird as capsasin is sweet to them rather than spicy
Use food grade cacao butter to dry age. It melts and hardens at room temperature
Just to clarify - the capsicum powder is not pure capsaicin - that amount would kill you. It’s 10% the strength, so 1.6 million scovilles as opposed to ~16 million for pure capsaicin. Still insanely hot, but you won’t die. Probably.
Gotta love the steak pillows in the background!
Should have just coated that straight to bbq and send it to Johnny Scoville, that man eats 357 by a spoon 😂.
Guga:- don't try this at home
Me:- Ok i will try it in my flat
Wiltshire chilli farm have a sauce called Regret, its 16 million Scoville unit. Ive had it a few times. It takes your breath away.
Great experiment, goes to show that capsaicin doesn't permeate through the meat as well as other sauces.
Guga needs to make dry aged bacon/pork belly experiment’s
I would totaly forget and scratch my face while covering the steak.
Guga can you do a experiment using mesquite wood and the other woods people use to grill meat vs charcoal
Guga I think you should try dry aging with some good general tso's sauce just because its one of my favorites and I think that if it goes well it could be very tasty.
A black truffle dust in your favorite dry age sauce on a wagyu would be awesome to try
Fruit paste dry age. The stuff you have with cheese; quince paste, fig paste, pear paste, etc
Worlds first PLUTONIUM dry age steak
meanwhile his door
FBI OPEN UP!!!
I’m 1:00 in and my mouth is already watering involuntarily…and I’m not hungry.
Lol we got pepper crumble, pepper rosin, I see mad dog has been paying attention to another produce industry.
Floriday Man's Lunacy had pure capsaicin extract. It's something like 14 mil Scoville. You should get a bottle of that.
I would ABSOLUTELY LOVE to see you dry age a really expensive steak in A1!
Hey guga. Try to dry age with BitterBean. It has very unique aroma and taste.. should be good! Organic is the key!
The thing is that pure capsaicin on its own is not that bad, i mean, it is still spicy, but not as spicy as you would think. It starts to be bad once you mix it with something to "activate" it, especially alcohol, dont put pure capsaicin in vodka.
Dry age a steak in MSG!!! my theory is that it will increase the flavor of the steak!
"leo likes it thick everybody and there's nothing wrong with that"
"AY YO"
I AM SO GLAD TO BE ON THE SAME BRAINCELL AS LEO
It has the perfect amount of funkiness that perfect balance of beefiness juiciness and funkiness
The five d’s of dodgeball- dodge dip dive duck and dodge
Y’all should try to sous vide a porter house steak with maple syrup then put it in the steak and cover it with little Debbie honey buns in a smoker for a bit and then do charcoal
Guga, try garlic salt, either dry age or dry brine at least, i use it instead of garlic powder and i want to hear your take on it!