A suggestion. Judging from the bone size, I'm guessing you used beef marrow. Well let me tell you, mutton marrow is on a whole other level of flavor. I would love if you tried it and compared the results (doesn't have to be a video of course.)
@@Phantasmagoria-i4l It's not the same flavour as the meat, no. I'd say it's definitely worth a try even if you hate the meat (which boggles my mind tbh.)
@@Diesel_Budgie Why does boggles your mind tho? Preferences in taste are all over the place for each person. For example I absolutely hate cured or smoked meat. I can taste and smell every weird thing to it. That's why we have food allergy test and why that thing is so important to take. And you gonna get shocked how wild those things can go for each individual.
@@BlackeyeVuk Context was "if you hate the meat", for one, and for two it's because it doesn't take like the meat...we're not talking about allergies...
@@BlackeyeVuk I of course understand what you said. I guess my lack of emojis or extra punctuation made it hard to discern the tone. Just a bit of banter between two people with wildly different taste in meat!! 😅😅🤣🤣🤣🤣
Hi Guga great video! Here are some video ideas: - molasses dry age - cooked every meat in an instant pot - samjang (korean fermented bean paste) dry age - a video where you make the ultimate steak based on all your experiments Keep up the good work!
Ssamjang is actually a mix of bean paste (dwenjang) and pepper paste (gochujang). But dry aging any of those three pastes would be awesome. Great idea bro!
@@thanosofthecommunistdruzhi9107 Clickbait : something (such as a headline) designed to make readers want to click on a hyperlink especially when the link leads to content of dubious value or interest.
@@Whipo0 Click bait doesn't always have to hold a negative meaning. In the way I used it. It means click bait. As in it baits you to click. Which both the thumbnail and title did. So therefore 'click bait'. If English isn't your first language then I can understand the misinterpreting my meaning. On the other hand if you are a competent English speaker of any age, then you should have the intellect to understand my simple sentence of, "Man not only are you a cooking genius, but you are one of the few youtubers that do clickbait correctly.".
Salted egg yolk is a Cantonese thing. Not sure if other Asians would use it as food ingredients as well (Singaporeans would deep fry fish skins with it). But to blend shredded egg yolk into butter sauce to bring out the savory and umami of a beef steak is something quite new to me. It's quite a cool idea!
I think Japan has this way of 'pickling' egg yolk with soy sauce. It's much softer, and they put it on top of rice and it looks super delicious. Never tried it myself, but I've always wanted to. But yeah, it's different from the salted egg yolk.
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. 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 + SPG (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!
Hi guga ,I got some ideas for dry aging: 1: dry aging in many types of dough 2:dry aging in Tahini sauce 3: dry aging in beef tallow with cinnamon 4:dry aging in avocado
That was really cute when guga said the side dish reminded him of Brazil. Would love to have a video with some lesser known Brazilian dishes. Maybe with a little Portuguese lesson, too!
"Maybe with a little Portuguese lesson" I feel this part is outside the scope of this channel.... I mean, I don't care what language you speak, our stomachs all speak (food) in the end of the day lol
What we usually eat at the bar over here is what we call fried "Calabresa" sausages with onions, usually with some bread on the side. Damn good. I like them on my churrascos too (brazilian bbq) with pão de alho (our garlic-paste bread). They are my favorite meat on feijoadas as well.
just a tip u may or may not want to consider: u should blend the ingredients for ur butter seperate from the butter. to combine the two whisk in a kitchenaid, and really beat some air into it. u'll end up with a higher quality, better looking and tasting end product. it will also be a lot easier to work with at its final stage.
Lets be honest, Gugas channel is entirely entertainment, he is a real life Peter Griffin cooking steaks with a single superlative. His actual cooking is rookie at best, he cannot grill at all, always uses way too much garlic powder, is lazy with freeze dried ingredients, makes ridiculous "test" comparisons and generally has no idea. Hilarious to listen to though and has amassed an impressive audience.
@@damien4266 Just goes to show that you dont need to have good cooking to cook amazing food. He is far more professional, less lazy, and more advanced than I am by far and the steaks I make are generally preferable to any ive ever had cooked by professional chefs.
@@tecaiii absolutely true. I wonder what his equipment actually looks like (like which mics he uses, which recorders, etc). when it comes to quality, he is in the top-league of TH-cam, no doubt.
Let’s dew it! IT IS A MEMBRANE! Cheers everybody Searing music That’s a m a z i n g And your sauce is d u n n I know it doesn’t look that good right now, but watch this. It is enough talkin and it time to cook our steak What do you think meow meow Angel doesn't like it It smells phenomenal
Guga, just want to say I’ve been a fan for over 5 years. You are the true goat. Always finding interesting video ideas. I appreciate all the work you and your team put in to all of your channels. Much love Guga Squad!💪🔥
I want to thank the producers on this channel for the various steak cooking techniques. I tried using the powdered milk technique, the results were amazing. Next up, I plan to make some "house butter" (butter, parley, shallot, garlic, anchovy, egg yolk and bone marrow fat. I will sear the milk powdered steaks at 450 degrees on my Big Green Egg, then apply the house butter and smoke with heavy smoke (cherry or pecan) until I reach the desired temp which should take 4-6 minutes. I have been cooking steaks for decades. Everyone loves my steaks on the Big Green Egg; I am looking forward to trying the above technique, the results should be amazing. The powdered milk method seems to really make the steaks taste more "beefy". I think the addition of a house butter will take it to the next level.
How was the steak leo? Leo: oh my god, the crust on this steak is on the highest level of any steak on human earth can achieve. The flavour is so pronounced, it has literally waken up every single inch of my taste buds from top to bottom, back to front, this steak is literally beyond any word I can use to describe, even if this is the last time I will be on the show, it is worth every chew without 1 single regret.
Guga, it goes without saying that your cooking is second to none, but I don't know how often you hear this: You have the PERFECT voice for radio. Holy crap, I can put your videos on and just chill.
I don't think I would make the deep fried bone marrow one, but it was super interesting to watch it get made. But the butter of the gods... I'm definitely making that! 👏👏👏😌
A video I'd love to see, is what of your experiments have become household staples now? What have you first tried as a video, that you now continue to make off-camera because you and your family love it?
@@simonsscj ~ In point of fact, it is not, based both on extensive physicals for my job and because bone marrow contains high levels of adiponectin. If you don't know what that is, then it's obvious you have not put in the proper amount of credible research to make an informed opinion.
Hey guga im from indonesia and just wondering if you want to try dry age steak with one of the most common paste in my region. Idk what it is called in english but the name is "terasi" made from shrimp if i remember correctly. Terasi is commonly use in our culture as one of the most important ingredient for "sambal". Thanks
Guga, I don't think that's blood you are extracting with the salt at 0:40, probably just myoglobin. Hemoglobin is a heterotetrameric oxygen transport protein found in red blood cells (erythrocytes), whereas myoglobin is a monomeric protein found mainly in muscle tissue where it serves as an intracellular storage site for oxygen
Gotta give it to Guga he actually plans stuff MONTHS in advance in order to keep the content up on an couple of days span. Great job guys and as a person that hardly cooks you keep it simple enough to wanna do these delicious steaks 🤤🤤
Why would you be disgusted by bone marrow or even have an opinion on it? It's kind of hidden away - inside bones. That typically get thrown away / given to the dog. Each to their own, I guess!
@@NeilMalthus there's restaurants you can go to where they bake the bone marrow or something, give you a stack of toast and a knife. i could see someone being put off from just scraping the goop out of a femur and putting it on toast. us natural carnivores don't really see anything gross about that
@@NeilMalthus you have lived a good life my friend, but I'm from a third world country, we can't just throw away food, a lot of people here break the bones after eating the meat to eat the bone marrow or they use it to give flavor to the stok for soups, so yeah it hasn't been "hidden away" from me and I have an opinion on it
Cooking a steak in bone marrow is an insanely good idea, i mean how much Guga thinks about cooking techniques for steak just amazes me! Bone marrow is a best!
I used your simple steak seasoning, I just cook them on the barbecue till they are medium rare and they come out so juicy. I am the only one that’s able to cook steak in the house now feels pretty good. Thanks guga I’ve learned a lot watching you over the years and it’s made me confident on the grill.
It depends entirely on how reusable the deep-try bone marrow is, both for doing it again and for using it in other applications. Tell us about that when you try, hopefully you didn't just throw it out after the video.
Strain it through a couple layers of cheesecloth after using it, and you'd be good to go for probably a few more uses, just like any other clarified oil used for confit. Because he's using it to confit, it's not getting up to a temperature to start breaking down, but it will eventually just end up with too many contaminants in it and only be good for making more steak confit lol
I'm pretty sure Guga is tapping into some OLD, OLD, OLD world cooking with this kind of stuff. Dedicated for royalty only. This would make anyone drool.
Guga's side dishes always look nice, but for me his side dishes are not really "side dishes", more like a main dish. I personally would rather eat a steak with roasted vegetables, like potatoes + onions + green vegetables, mostly to balance the richness of the steak.
I don't know if I remember seeing any green vegetable in the past two years. The side dishes are always a carb and fat combo. That must get more views.
Potatoes are hardly healthy, most cooks dont use them as "vegetables". Yeah, his "side" dishes, are just more meat and fat. Im kinda afraid, that the channel might have to be closed within next few years.
@@SelevanRsC This video has one million views in 7 days and you're saying the channel will close because he's using extra protein as a side? 😂 Not a personal attack and I just found this dudes channel with this video but you sound like you've had some issues with food that you're projecting onto this dudes channel if you're threatening something that you have no control over and no factual basis to assume will actually happen. Why will it happen? Explain please
HEY guga, adoro seus canais, sou medico e eles me ajudam muito nas longas horas de plantao! Agora sabe oq eu tava pensando? como ficaria um corte prime e um choice passando pelo maximo de processos consecutivos? tipo dry age>sous vide>smoke>sear> butter basting e etc? vlw cara
I would prefer to avoid any and all seed oils. Bone marrow was great to cook a steak in. And despite what dumbass mainstream nutrition says saturated fat is not killing us.
I would love to see you dry age a steak with compound butter that has a bunch of bromelain in it. Bromelain is the enzyme in pineapple that breaks down protein, so using its pure variant would probably allow it to have a similar effect without the pineapple taste. If Compound butter doesn't let it work its magic, coating it in the pure powder mixed with some water or something in a paste might be better.
@@telanis9 I know, but it was very wet, not as concentrated as it could be and tasted like pineapple. A butter with a high concentration of Bromelain in it would be more effective without penetrating as deeply and do so without a pineapple taste. It's just a straight improvement.
Uma calabresa acebolada de bar reimaginada por Guga Foods com batata e temperos, nota Mil. This is a truly great sidedish inspired in Brazilian bars, congratulations once again!!!
I'd honestly like these comparison videos to be shot in separate rooms where all 3 can give their completely *HONEST* opinions without being influenced by each others reactions. PLEASE try this for a few videos, as I think it'd add a lot more meaningful conversation to the discussions.
The bone marrow confit steak sounds like something that would have happened at Faviken, but they would maybe do with with dry aged reindeer instead. As good as the compound butter looks, I think I would prefer the confit steak for its simplicity.
Turning 32 saturday, making me a 27 year long vegetarian, yet here I am again watching these men eat the finest and best prepaired steaks and meat.... And this is not the first time I ve seen them do it. Damn those steaks and meat in your videos look good!
Repent and follow Jesus my friend! Repenting doesn't mean confessing your sins to others, but to stop doing them altogether. Belief in Messiah alone is not enough to get you into heaven - Matthew 7:21-23, John 3:3, John 3:36 (ESV is the best translation for John 3:36). Contemplate how the Roman empire fulfilled the role of the beast from the sea in Revelation 13. Revelation 17 confirms that it is in fact Rome. From this we can conclude that A) Jesus is the Son of God and can predict the future or make it happen, B) The world leaders/nations/governments etc have been conspiring together for the last 3000+ years to accomplish the religion of the Israelites C) History as we know it is fake. You don't really need to speculate though because you can start a relationship with God and have proof. Call on the name of Jesus and pray for Him to intervene in your life. - Revelation 3:20 Revelation has been unfolding since Jesus died. The Popes have claimed to be equal to God and set themselves in Jesus' place (antichrist(s)). Vatican City (Which is its own nation BTW) have risen up to fulfill the role of the false prophet Regarding the man of lawlessness or antichrist, 2 Thessalonians 2:4 says “Who opposes and exalts himself above all that is called God, or that is worshipped; so that he as God sits in the temple of God, showing himself that he is God.” The restrainer that the Apostle Paul was referring to in 2 Thessalonians was the Western Roman Emperor, who held back the Popes from taking power. Once the last Western Roman Emperor was removed from power in 476 AD, the Pope was given civil and ecclesiastic authority over Rome; healing the deadly head wound of the beast in Revelation 13, as they took the Emperors title of Pontifex Maximus, leader of the church and state. “We may according to the fullness of our power, dispose of the law and dispense above the law. Those whom the Pope of Rome doth separate, it is not a man that separates them but God. For the Pope holdeth place on earth, not simply of a man but of the true God.” (Source: “Decretals of Gregory IX,” Book 1, chapter 3.) Pope Pius V blasphemed, “The Pope and God are the same, so he has all power in Heaven and earth.” (Source: Pope Pius V, quoted in Barclay, Cities Petrus Bertanous Chapter XXVII: 218.) Pope Leo XIII declared, “We hold upon this earth the place of God Almighty.” (Source: Pope Leo XIII Encyclical Letter, June 20, 1894) The antichrist sea beast of Revelation points to the office of the papacy, the Popes of Rome, who controlled the Roman beast for 1,260 years, from 538-1798 AD. Daniel 7:25 says “And he shall speak great words against the most High, and shall wear out the saints of the most High, and think to change times and laws: and they shall be given into his hand until a time and times and the dividing of time.” The Popes of Rome spoke against Elohim and proclaimed to be God. They reigned for 1,260 years, from 538-1798 AD. during which they caused tens of millions of saints to be killed. The Pope’s title is Vicar of Christ, which in Latin is ‘Vicarius Filii Dei’, and equates numerically to the number 666
In another universe, Guga has a super expensive restaurant and Salt Bae makes food videos. Except in that universe, the people who pay thousands for a meal are actually getting what they paid for, leave satisfied and try something truly unique
I feel like Gouge's side go equally as hard as the steaks! I request a new series call *SIDE DISHES* Using different ingredients in different ways like Potato etc
Guga: "I deep deep fried this in bone marrow" Also Guga: *sets cooking temp at 135°f* Me: Wait a second that's not frying, thats only 57.3°c. Maybe try it again but with the oil at 360°f
an interesting show would be "What if Guga opened a restaurant?", what would be on the menu? How would you choose a steak that you could mass produce in a restaurant? What sides and other dishes might there be?
Huh...biggest problem for me is finding a place to get bones to get the marrow from, not a whole lot of butchers where I live other than the ones in Walmart and Kroger...though there IS an international food store or two that sell the bones for making homemade broths so I might have to look into that for making that "Guga's butter of the Gods" at the very least.
I'm pretty sure it is since he didn't go up to a high temperature and didn't use any herbs or spices on the steak when he confit'ed the steak. Technically he didn't deep fry at all since that would mean the temperature of his bone marrow should have been a lot higher.
He confit the steak in the bone marrow He didn't deepfry it, or oven cook it bathed in bone marrow. So for anyone who thought he was going to do that, you've been warned
Can we talk about despite knowing this was ploy to get him to not immediately kill bruce, he still respected and accepted the challenge of fighting in purely hand to hand combat
It's been at least 2 years since I've seen a Guga video, mainly Sous Vide Everything. It's good to see that his content has continued to explode and that his nephew is still blessed with trying out all this amazing looks food lol.
I'd be curious to know what a confit steak made with butter of the gods instead of bone marrow or regular butter would taste like, though I also realize that'd be probably a lot of work for that much butter with maybe not enough return haha
Then afterward, capture the butter that has the steak juices and milliard reaction, refridgerate / age it for a week, and then deep fry another steak in it or use it to baste a smoked brisket.
@selmen hunker I agree with you, I had a senior colleague at work who lived well but never had an investment, unfortunately his job ended so he went from living well to surviving with his family.
I want you to try marinating it Thai style 2 tbsp oyster sauce 1 tbsp soy sauce 1 tea spoon sugar msg and finely ground pepper to your liking The meat should be about half an inch thick so the marinate can went through And you can marinate for just 30 minutes minimum My family love this and eat it every week It’s really good!!!!!!!
Guga at some point we need to have a video about the ultimate steak. Like you just gotta go through your videos and pick out all of the best experiments put them all together and try them side by side to find out which experiment is the best.
Aqui no sul do Brasil a gastronomia gira em torno do churrasco , a criação de ovelhas também é forte por aqui , vou tentar essa receita e também com tutano de ovelha , obrigado pela ideia.
Salty foods experiment! 24hr marinade 4 steaks with 1 control, marinade each steak like: Steak 1 - puree'd artichokes Steak 2 - blended kalamata olives Steak 3 - blended anchovies Steak 4 - dark brewed soy sauce Then finish the seasoning to cook by just adding black pepper and garlic powder for a fair comparison! 😁 which salty food will compliment the steaks best? I think it would be a great idea and I'm sure others would love to see what happens, Guga! 😃 P.S. side experiment: find the most expensive mayonnaise/aioli you can find and do a 30 days dry aged experiment with it. Who knows? 🤷♂️
I think Leo's pick was less of an sleight on the butter of the gods and more of a testimony to Gugas cooking ability. I've heard Rumors Guga is a perfectionist. That's probably why he makes perfect meals.
Dear Guga, i am following you from germany. I realy like the style of your talking and of course your Cooking and all the interesting Ideas you have and try out. Thank you very much for your Work! With best regards from Frankfurt Germany. (i am a german myself, and gladly, its very easy to follow your words)
Heyyy Guga.. try a Maple syrup and bourbon dry age.. you wrap it in cheese cloth 45 days dry age is perfect!! 😍 ive heard really good things about it! Cheers!!
A suggestion. Judging from the bone size, I'm guessing you used beef marrow. Well let me tell you, mutton marrow is on a whole other level of flavor. I would love if you tried it and compared the results (doesn't have to be a video of course.)
Does mutton marrow have the same sort of weird taste as mutton meat? Could you use it if u hate mutton?
@@Phantasmagoria-i4l It's not the same flavour as the meat, no. I'd say it's definitely worth a try even if you hate the meat (which boggles my mind tbh.)
@@Diesel_Budgie Why does boggles your mind tho? Preferences in taste are all over the place for each person.
For example I absolutely hate cured or smoked meat. I can taste and smell every weird thing to it.
That's why we have food allergy test and why that thing is so important to take. And you gonna get shocked how wild those things can go for each individual.
@@BlackeyeVuk Context was "if you hate the meat", for one, and for two it's because it doesn't take like the meat...we're not talking about allergies...
@@BlackeyeVuk I of course understand what you said. I guess my lack of emojis or extra punctuation made it hard to discern the tone. Just a bit of banter between two people with wildly different taste in meat!! 😅😅🤣🤣🤣🤣
I bet Guga just sits there for hours and thinks what the next video will be about
More like 2 min
I bet he actually just goes through the comments and picks one
Ideas about meats keeps getting shorter tho. However, he built some businesses over the years so he will be okay in the future
No he has a Team for this and also the comment section so it's pretty easy
I think he just tries to think of how much fat he can add to a piece of meat to add flavour 🤣
Hi Guga great video! Here are some video ideas:
- molasses dry age
- cooked every meat in an instant pot
- samjang (korean fermented bean paste) dry age
- a video where you make the ultimate steak based on all your experiments
Keep up the good work!
Ssamjang is actually a mix of bean paste (dwenjang) and pepper paste (gochujang). But dry aging any of those three pastes would be awesome. Great idea bro!
The funniest part is that no one asked
@@akabouzz3doez on me bro
Yes yes guga this is it
@@akabouzz3doez guga does a lot of suggestions. Just because nobody asked doesn't mean he won't consider them
Man not only are you a cooking genius, but you are one of the few youtubers that do clickbait correctly.
clickbait?
@@thanosofthecommunistdruzhi9107 Clickbait : something (such as a headline) designed to make readers want to click on a hyperlink especially when the link leads to content of dubious value or interest.
It wasn't click bait tho? He did exactly what he said he would. Lol
@@Whipo0 Click bait doesn't always have to hold a negative meaning. In the way I used it. It means click bait. As in it baits you to click. Which both the thumbnail and title did. So therefore 'click bait'. If English isn't your first language then I can understand the misinterpreting my meaning. On the other hand if you are a competent English speaker of any age, then you should have the intellect to understand my simple sentence of, "Man not only are you a cooking genius, but you are one of the few youtubers that do clickbait correctly.".
Agreed
Salted egg yolk is a Cantonese thing. Not sure if other Asians would use it as food ingredients as well (Singaporeans would deep fry fish skins with it). But to blend shredded egg yolk into butter sauce to bring out the savory and umami of a beef steak is something quite new to me. It's quite a cool idea!
I think Japan has this way of 'pickling' egg yolk with soy sauce. It's much softer, and they put it on top of rice and it looks super delicious. Never tried it myself, but I've always wanted to.
But yeah, it's different from the salted egg yolk.
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.
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 + SPG (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!
Yes try that..
Apologies for the stupid question... what is SPG?
SALT PEPPER GARLIC nevermind it hit me 💡
@@jerotoro2021 i had the same question but thx for the answer
Great video idea!
Hi guga ,I got some ideas for dry aging:
1: dry aging in many types of dough
2:dry aging in Tahini sauce
3: dry aging in beef tallow with cinnamon
4:dry aging in avocado
Don’t think you can do avocado as someone said he produces mustard gas
@@eskiboi95 yea avocado is a big NO!😂
My man's has another 50 years of this channel I'm sure everything will be tried 😅
In tahini could be interesting.
Dry aging in dry aging
That was really cute when guga said the side dish reminded him of Brazil. Would love to have a video with some lesser known Brazilian dishes. Maybe with a little Portuguese lesson, too!
"Maybe with a little Portuguese lesson"
I feel this part is outside the scope of this channel.... I mean, I don't care what language you speak, our stomachs all speak (food) in the end of the day lol
@@belalabusultan5911 of course, only within the scope of the food itself. Everyone likes to know how to order food like a local 😁
@@GargantuanBreadfruit Just say "Desce aí uma porção de torresmo, consagrado!" and you're good
You could also say "Manda uma gelada, chefia!"
What we usually eat at the bar over here is what we call fried "Calabresa" sausages with onions, usually with some bread on the side. Damn good. I like them on my churrascos too (brazilian bbq) with pão de alho (our garlic-paste bread). They are my favorite meat on feijoadas as well.
just a tip u may or may not want to consider: u should blend the ingredients for ur butter seperate from the butter. to combine the two whisk in a kitchenaid, and really beat some air into it. u'll end up with a higher quality, better looking and tasting end product. it will also be a lot easier to work with at its final stage.
Lets be honest, Gugas channel is entirely entertainment, he is a real life Peter Griffin cooking steaks with a single superlative.
His actual cooking is rookie at best, he cannot grill at all, always uses way too much garlic powder, is lazy with freeze dried ingredients, makes ridiculous "test" comparisons and generally has no idea. Hilarious to listen to though and has amassed an impressive audience.
@@damien4266 A lot of that is quite difficult to determine without being in person or tasting it yourself.
@@damien4266 Just goes to show that you dont need to have good cooking to cook amazing food. He is far more professional, less lazy, and more advanced than I am by far and the steaks I make are generally preferable to any ive ever had cooked by professional chefs.
@@damien4266 If that's rookie cooking, I don't even wanna know what you'd called my cooking
@@damien4266 you weird bruh
Guga always sounds so passionate and happy to make food. Thanks for bringing us smiles in rough times, dude!
his voice is calming
@@tecaiii I wouldn't say it is calming. It's very energized and he manages to spread joy and anticipation. Like a good movie :'D
@@DigitalXAddict the mic is quality
@@tecaiii absolutely true. I wonder what his equipment actually looks like (like which mics he uses, which recorders, etc).
when it comes to quality, he is in the top-league of TH-cam, no doubt.
Let’s dew it!
IT IS A MEMBRANE!
Cheers everybody
Searing music
That’s a m a z i n g
And your sauce is d u n n
I know it doesn’t look that good right now, but watch this.
It is enough talkin and it time to cook our steak
What do you think meow meow
Angel doesn't like it
It smells phenomenal
Mau Mau*
@@traviswalker8933 it was intentional...
I added a good amount of salt flowed by freshly ground black pepper and garlic powder.
@@Cubicflow and garlic powder, nothing else.
@@traviswalker8933 good addition
Guga, just want to say I’ve been a fan for over 5 years. You are the true goat. Always finding interesting video ideas. I appreciate all the work you and your team put in to all of your channels. Much love Guga Squad!💪🔥
I love how Guga narrates so much passion for cooking 😊
I want to thank the producers on this channel for the various steak cooking techniques. I tried using the powdered milk technique, the results were amazing. Next up, I plan to make some "house butter" (butter, parley, shallot, garlic, anchovy, egg yolk and bone marrow fat. I will sear the milk powdered steaks at 450 degrees on my Big Green Egg, then apply the house butter and smoke with heavy smoke (cherry or pecan) until I reach the desired temp which should take 4-6 minutes. I have been cooking steaks for decades. Everyone loves my steaks on the Big Green Egg; I am looking forward to trying the above technique, the results should be amazing. The powdered milk method seems to really make the steaks taste more "beefy". I think the addition of a house butter will take it to the next level.
tell us the results latter :D
big green eeeeegg
Thank you for this healthy recipe, as always.
lol
lolz must taste damn nice though
No one ever got fat from eating fat. Don't blame the butter or bone marrow for what the carbs did to ya ;) .
@@Babs42 carbs don't make you fat
@@thesonicexplorer75 the only thing that makes you fat is excess calories
How was the steak leo?
Leo: oh my god, the crust on this steak is on the highest level of any steak on human earth can achieve. The flavour is so pronounced, it has literally waken up every single inch of my taste buds from top to bottom, back to front, this steak is literally beyond any word I can use to describe, even if this is the last time I will be on the show, it is worth every chew without 1 single regret.
honestly i don't like leo in the videos
just saying
@@lackofcreativity4409 lol. Same here
@@lackofcreativity4409 Maomao + Guga + Angel = best combo
@@zainalazzan i agree
I'll disagree. I love Leo.
Guga, it goes without saying that your cooking is second to none, but I don't know how often you hear this: You have the PERFECT voice for radio. Holy crap, I can put your videos on and just chill.
Just imagine if Guga creates a podcast and interview people while they prove this wonderfull steaks.
@@jan-nascimento where they talk about different combinations and future ideas MMMMM
@@tong6644I guess you've never had good bone marrow on a nice piece of toast or something. Because it can be sooo good.
I don't think I would make the deep fried bone marrow one, but it was super interesting to watch it get made. But the butter of the gods... I'm definitely making that! 👏👏👏😌
Wait.... what if he made the butter of the gods WITH bone marrow? 🤔
@@BasicPsychology101 He did?
@@whyplaypiano2844 Say it with more confidence
@@zeeone4492 HE DID
@@whyplaypiano2844 Yeah that’s it With chest
Try making authentic rendang from indonesia with wagyu meat
I don’t know how possible this is but i hope guga opens a restaurant or something because trying a guga steak is on my bucket list
A video I'd love to see, is what of your experiments have become household staples now? What have you first tried as a video, that you now continue to make off-camera because you and your family love it?
Bone marrow is amazing and extremely healthy, I use it nearly every day on rice, or soups and stews, or as a glaze on roasts. Awesome stuff.
your heart is covered with fat
@@simonsscj ~ In point of fact, it is not, based both on extensive physicals for my job and because bone marrow contains high levels of adiponectin. If you don't know what that is, then it's obvious you have not put in the proper amount of credible research to make an informed opinion.
@@simonsscj There is a little thing called 'exercise'
@@simonsscj bone marrow is not fat bruh
@@simonsscj ignorant AF. Heavy refined carbs is what will cover your heart with fat
Hey guga im from indonesia and just wondering if you want to try dry age steak with one of the most common paste in my region. Idk what it is called in english but the name is "terasi" made from shrimp if i remember correctly. Terasi is commonly use in our culture as one of the most important ingredient for "sambal". Thanks
Google calls it Sambal terasi or Indonesian chili sauce with shrimp paste
belacan
that wud b terrible. i kno terasi and it wont work with steak
Guga, I don't think that's blood you are extracting with the salt at 0:40, probably just myoglobin. Hemoglobin is a heterotetrameric oxygen transport protein found in red blood cells (erythrocytes), whereas myoglobin is a monomeric protein found mainly in muscle tissue where it serves as an intracellular storage site for oxygen
I know I will never make anything even 1/1000th as good as anything this man had made but I can’t stop watching these videos
You’ve gotten an insane following and high reputation for steaks on TH-cam Guga. I really hope you plan on opening a steakhouse in the future!
He's probably better off without a steakhouse, less stress etc.
Gotta give it to Guga he actually plans stuff MONTHS in advance in order to keep the content up on an couple of days span. Great job guys and as a person that hardly cooks you keep it simple enough to wanna do these delicious steaks 🤤🤤
I've always been disgusted by bone marrow ... but if I had the chance to try one of guga's dishes with bone marrow I wouldn't hesitate to say yes
Why would you be disgusted by bone marrow or even have an opinion on it? It's kind of hidden away - inside bones. That typically get thrown away / given to the dog. Each to their own, I guess!
@@NeilMalthus there's restaurants you can go to where they bake the bone marrow or something, give you a stack of toast and a knife. i could see someone being put off from just scraping the goop out of a femur and putting it on toast. us natural carnivores don't really see anything gross about that
@@NeilMalthus you have lived a good life my friend, but I'm from a third world country, we can't just throw away food, a lot of people here break the bones after eating the meat to eat the bone marrow or they use it to give flavor to the stok for soups, so yeah it hasn't been "hidden away" from me and I have an opinion on it
@@NeilMalthus to be fair, bone marrow looks and smells weird because of all the connective tissue and blood that accompany it. Not for everyone
third world country, that sucks man. Owned by God.
8:18 that face on the stake had me rolling
Cooking a steak in bone marrow is an insanely good idea, i mean how much Guga thinks about cooking techniques for steak just amazes me! Bone marrow is a best!
Guga this channel has changed my life no more well done unseasoned steaks for me and my house thank you
Idea. Try dry aging in a few different types of mustard. Like stone-ground, strong English mustard, and maybe ground mustard seed.
I’ve asked many times for a mustard dry age but no conprendes
Take my upvote
Guga, não sabia que tu era de Uberaba, muito orgulho de ver mineiro fazendo sucesso na gringa, parabéns
Ele fez com "linguiça cuiabana" ali kkkkk nessa hora eu percebi algo diferente
Pra mim ele entregou no dia que ele falou “picanha”. A pronúncia não tem erro😂
7:55 Could you show us the differences between the steak marbling scores? Maybe side by side. That would be awesome 🙌🏼
Yeah the one cut looked amazing
8:24 the way Leo says “Woah!” really made me laugh
That Bone Marrow Butter is NEXT LEVEL. I love it much more every time I make it!
I used your simple steak seasoning, I just cook them on the barbecue till they are medium rare and they come out so juicy. I am the only one that’s able to cook steak in the house now feels pretty good. Thanks guga I’ve learned a lot watching you over the years and it’s made me confident on the grill.
You should cook some marijuana in with the other seasonings.
It depends entirely on how reusable the deep-try bone marrow is, both for doing it again and for using it in other applications. Tell us about that when you try, hopefully you didn't just throw it out after the video.
Strain it through a couple layers of cheesecloth after using it, and you'd be good to go for probably a few more uses, just like any other clarified oil used for confit. Because he's using it to confit, it's not getting up to a temperature to start breaking down, but it will eventually just end up with too many contaminants in it and only be good for making more steak confit lol
@@sinocte cool
Get yourself a straw, you never let this stuff go to waste. 😀
In germany, we make dumplings out of marrow and put them into soup. They are called "markklöße" very delicious as well
That was my first thought also.
I'm pretty sure Guga is tapping into some OLD, OLD, OLD world cooking with this kind of stuff. Dedicated for royalty only. This would make anyone drool.
You are an artist, scholar, angel in human form, guru and shaman of flavor. Amen.
Guga's side dishes always look nice, but for me his side dishes are not really "side dishes", more like a main dish.
I personally would rather eat a steak with roasted vegetables, like potatoes + onions + green vegetables, mostly to balance the richness of the steak.
I don't know if I remember seeing any green vegetable in the past two years. The side dishes are always a carb and fat combo. That must get more views.
He did make potato tho lol
Yessir. Maybe potatoes, asparagus, carrots, etc whatever u want
Potatoes are hardly healthy, most cooks dont use them as "vegetables".
Yeah, his "side" dishes, are just more meat and fat. Im kinda afraid, that the channel might have to be closed within next few years.
@@SelevanRsC This video has one million views in 7 days and you're saying the channel will close because he's using extra protein as a side? 😂
Not a personal attack and I just found this dudes channel with this video but you sound like you've had some issues with food that you're projecting onto this dudes channel if you're threatening something that you have no control over and no factual basis to assume will actually happen.
Why will it happen?
Explain please
Can you make something with your favourite type of fish? We love the steak but I think it’d be interesting seeing a fish experiment
HEY guga,
adoro seus canais, sou medico e eles me ajudam muito nas longas horas de plantao!
Agora sabe oq eu tava pensando? como ficaria um corte prime e um choice passando pelo maximo de processos consecutivos? tipo dry age>sous vide>smoke>sear> butter basting e etc?
vlw cara
The voice, the upward inflection in some words. Love it
Esperando um colab com o Netão ainda !! Show demais teu canal Guga, acompanho já tem uns anos !
Hey Guga can you put a marinating chamber to the test and see if it really is as good as leaving meat to marinate overnight?
Guga, I'd love to see a dry/wet age in bone marrow and different oils. Love your videos !
I would prefer to avoid any and all seed oils. Bone marrow was great to cook a steak in. And despite what dumbass mainstream nutrition says saturated fat is not killing us.
I would love to see you dry age a steak with compound butter that has a bunch of bromelain in it.
Bromelain is the enzyme in pineapple that breaks down protein, so using its pure variant would probably allow it to have a similar effect without the pineapple taste.
If Compound butter doesn't let it work its magic, coating it in the pure powder mixed with some water or something in a paste might be better.
@@telanis9 I know, but it was very wet, not as concentrated as it could be and tasted like pineapple. A butter with a high concentration of Bromelain in it would be more effective without penetrating as deeply and do so without a pineapple taste. It's just a straight improvement.
I love your delicate way of speaking as you are talking about meat
Guga has the absolute best cooking montages hands down. I love watching the slow mo sear. I'm addicted to your vids
Uma calabresa acebolada de bar reimaginada por Guga Foods com batata e temperos, nota Mil. This is a truly great sidedish inspired in Brazilian bars, congratulations once again!!!
Hahaha tem uma linguiça cuiabana ali que nao se ve muito em bar nao, mas sim no churrasco na casa do sogro gente boa, isso tbm é ser BR
Haaa guga, você é o mito cara… admiro demais seu trabalho! 👏👏👏
I'm with Leo, his description seemed to be very honest and well detailed, based on what he said I would've preferred the 3rd one as well.
Hahaa. You didn’t try it
My 6 year old son loves watching you cook and all your experiment steak videos. He says your cooking is art. And you make everything look so good!
Life can't get better than this guys... Grats Guga!
I'm having a déjà vu here. I could have sworn he made this video like a year ago but the date of posting is only 11 days.
If I could afford all the food you make I would definitely do it! Thank you
Every time I watch Guga's videos
I asked myself how could he outdo himself this time and I'm still waiting because everything he cook looks super good
Want to be reminded of Brazil? I don't know if you have done already, but costela gaúcha with a side of deep fried cassava would be perfect.
Butter of the gods 🤤 Definitely going to try this
I'd honestly like these comparison videos to be shot in separate rooms where all 3 can give their completely *HONEST* opinions without being influenced by each others reactions.
PLEASE try this for a few videos, as I think it'd add a lot more meaningful conversation to the discussions.
They've done something like that before
The bone marrow confit steak sounds like something that would have happened at Faviken, but they would maybe do with with dry aged reindeer instead. As good as the compound butter looks, I think I would prefer the confit steak for its simplicity.
that was not simple at all. the compound butter was way faster n easier to make
Turning 32 saturday, making me a 27 year long vegetarian, yet here I am again watching these men eat the finest and best prepaired steaks and meat....
And this is not the first time I ve seen them do it.
Damn those steaks and meat in your videos look good!
Might as well just be Buddhist monk as a side job, bro
Bro same, I'm 16 and and 16 yrs and running vegetarian🤣 yet watch the most meat centric channels out there
Allergic?
If you ever decide to try meat again, you should ask Guga if he can cook you something and make an episode of it! I would definitely watch that!
Repent and follow Jesus my friend! Repenting doesn't mean confessing your sins to others, but to stop doing them altogether. Belief in Messiah alone is not enough to get you into heaven - Matthew 7:21-23, John 3:3, John 3:36 (ESV is the best translation for John 3:36). Contemplate how the Roman empire fulfilled the role of the beast from the sea in Revelation 13. Revelation 17 confirms that it is in fact Rome. From this we can conclude that A) Jesus is the Son of God and can predict the future or make it happen, B) The world leaders/nations/governments etc have been conspiring together for the last 3000+ years to accomplish the religion of the Israelites C) History as we know it is fake. You don't really need to speculate though because you can start a relationship with God and have proof. Call on the name of Jesus and pray for Him to intervene in your life. - Revelation 3:20
Revelation has been unfolding since Jesus died. The Popes have claimed to be equal to God and set themselves in Jesus' place (antichrist(s)). Vatican City (Which is its own nation BTW) have risen up to fulfill the role of the false prophet
Regarding the man of lawlessness or antichrist, 2 Thessalonians 2:4 says “Who opposes and exalts himself above all that is called God, or that is worshipped; so that he as God sits in the temple of God, showing himself that he is God.” The restrainer that the Apostle Paul was referring to in 2 Thessalonians was the Western Roman Emperor, who held back the Popes from taking power. Once the last Western Roman Emperor was removed from power in 476 AD, the Pope was given civil and ecclesiastic authority over Rome; healing the deadly head wound of the beast in Revelation 13, as they took the Emperors title of Pontifex Maximus, leader of the church and state.
“We may according to the fullness of our power, dispose of the law and dispense above the law. Those whom the Pope of Rome doth separate, it is not a man that separates them but God. For the Pope holdeth place on earth, not simply of a man but of the true God.” (Source: “Decretals of Gregory IX,” Book 1, chapter 3.)
Pope Pius V blasphemed, “The Pope and God are the same, so he has all power in Heaven and earth.” (Source: Pope Pius V, quoted in Barclay, Cities Petrus Bertanous Chapter XXVII: 218.)
Pope Leo XIII declared, “We hold upon this earth the place of God Almighty.” (Source: Pope Leo XIII Encyclical Letter, June 20, 1894)
The antichrist sea beast of Revelation points to the office of the papacy, the Popes of Rome, who controlled the Roman beast for 1,260 years, from 538-1798 AD.
Daniel 7:25 says “And he shall speak great words against the most High, and shall wear out the saints of the most High, and think to change times and laws: and they shall be given into his hand until a time and times and the dividing of time.” The Popes of Rome spoke against Elohim and proclaimed to be God. They reigned for 1,260 years, from 538-1798 AD. during which they caused tens of millions of saints to be killed.
The Pope’s title is Vicar of Christ, which in Latin is ‘Vicarius Filii Dei’, and equates numerically to the number 666
In another universe, Guga has a super expensive restaurant and Salt Bae makes food videos. Except in that universe, the people who pay thousands for a meal are actually getting what they paid for, leave satisfied and try something truly unique
Guga if you see this PLEASE do a Dry-Age steak with Saffron. No one has ever done it
😳💪🏼👊🏼🎩
I feel like Gouge's side go equally as hard as the steaks! I request a new series call *SIDE DISHES* Using different ingredients in different ways like Potato etc
Guga: "I deep deep fried this in bone marrow"
Also Guga: *sets cooking temp at 135°f*
Me: Wait a second that's not frying, thats only 57.3°c.
Maybe try it again but with the oil at 360°f
I hope he used it to fry and deep fry some choice beef after.
Confit steak doesnt sound as good
Hahaha....I feel You °C vs °F😅
The perfect TH-cam video. I've been looking for something new to do with my angus ribeyes and oryx sausages. This is it!
Once again, angel steals the show with his brilliant insights and comments.
an interesting show would be "What if Guga opened a restaurant?", what would be on the menu? How would you choose a steak that you could mass produce in a restaurant? What sides and other dishes might there be?
Huh...biggest problem for me is finding a place to get bones to get the marrow from, not a whole lot of butchers where I live other than the ones in Walmart and Kroger...though there IS an international food store or two that sell the bones for making homemade broths so I might have to look into that for making that "Guga's butter of the Gods" at the very least.
I was just wondering whether the bone marrow that you used to confit the steak is reusable or not, would be interesting to know
I'm pretty sure it is since he didn't go up to a high temperature and didn't use any herbs or spices on the steak when he confit'ed the steak.
Technically he didn't deep fry at all since that would mean the temperature of his bone marrow should have been a lot higher.
My dad and I watch these videos a lot. Soon I’m gonna make him and my fiancé steals they way you make them. PLEEEASE keep up the amazing work man.
Hahhaa, when Guga says UMAMI, it hits different. ;D
🐠 DRY AGE IN CAVIAR!! 🐠
12 MONTHS IN A ROW! 1 YEAR!
COMMENTING ON EVERY VIDEO, ON EVERY CHANNEL. COME ON GUGA! LETS GOOO! :)
Let's goooo!! Up to the top!
@@DangerousOne326 bot
@@JungKookOfficiaI not a bot lol just dedication.
Bro I almost thought you meant to dry age something in caviar every month
@@Cubicflow I mean... Por que no los dos?
He confit the steak in the bone marrow
He didn't deepfry it, or oven cook it bathed in bone marrow.
So for anyone who thought he was going to do that, you've been warned
Yeah it wasn't what i expected going into the video, still happy cuz i enjoy every guga video but definitely didn't see any deep frying in this video.
agh every time
video is good but i was expecting some violent deep frying
Que legal cara! Não sabia que era possível cozinhar um bife com tutano :) e achei legal o acompanhamento com linguiça cuiabana :)
Can we talk about despite knowing this was ploy to get him to not immediately kill bruce, he still respected and accepted the challenge of fighting in purely hand to hand combat
It's been at least 2 years since I've seen a Guga video, mainly Sous Vide Everything. It's good to see that his content has continued to explode and that his nephew is still blessed with trying out all this amazing looks food lol.
I'd be curious to know what a confit steak made with butter of the gods instead of bone marrow or regular butter would taste like, though I also realize that'd be probably a lot of work for that much butter with maybe not enough return haha
Then afterward, capture the butter that has the steak juices and milliard reaction, refridgerate / age it for a week, and then deep fry another steak in it or use it to baste a smoked brisket.
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@selmen hunker I agree with you, I had a senior colleague at work who lived well but never had an investment, unfortunately his job ended so he went from living well to surviving with his family.
I want you to try marinating it Thai style
2 tbsp oyster sauce
1 tbsp soy sauce
1 tea spoon sugar
msg and finely ground pepper to your liking
The meat should be about half an inch thick so the marinate can went through
And you can marinate for just 30 minutes minimum
My family love this and eat it every week
It’s really good!!!!!!!
Guga at some point we need to have a video about the ultimate steak. Like you just gotta go through your videos and pick out all of the best experiments put them all together and try them side by side to find out which experiment is the best.
A suggestion of mine is to try dry aging in mirepoix since it gives such a good taste when cooking.
That quick recipe for butter of the gods is incredibly tempting. I think I found my Saturday project, to make my own butter of the gods
Back in my hometown, we use to draw bone marrow using straw the bone have been steam ..it taste so good but high colestrol too ..
This guy might be my favorite chef. Wish I could try his food.
Holy crap I thought Guga was just a fluffy wholesome chef who loves steak. But my guy is actually a unit
Aqui no sul do Brasil a gastronomia gira em torno do churrasco , a criação de ovelhas também é forte por aqui , vou tentar essa receita e também com tutano de ovelha , obrigado pela ideia.
Put the butter of the gods on the steak with bone marrow. WOW! Good job guys.
Guga! Please try dryage steak in Italian seasoning, with a type of compound butter of your choice!
If you’ve ever had osso buco, the marrow in the middle of the shank bone is the best part - a real treat!
Salty foods experiment! 24hr marinade 4 steaks with 1 control, marinade each steak like:
Steak 1 - puree'd artichokes
Steak 2 - blended kalamata olives
Steak 3 - blended anchovies
Steak 4 - dark brewed soy sauce
Then finish the seasoning to cook by just adding black pepper and garlic powder for a fair comparison! 😁 which salty food will compliment the steaks best? I think it would be a great idea and I'm sure others would love to see what happens, Guga! 😃
P.S. side experiment: find the most expensive mayonnaise/aioli you can find and do a 30 days dry aged experiment with it. Who knows? 🤷♂️
The number of times he said "bone marrow" in this video just makes me hate the words now 😹🤣🤣😂
You should combine the fried marrow steak and the butter of the gods!
I took a shot every time they said “butter of the gods” and I ended up in the emergency room. Thanks a lot Guga
I think Leo's pick was less of an sleight on the butter of the gods and more of a testimony to Gugas cooking ability. I've heard Rumors Guga is a perfectionist. That's probably why he makes perfect meals.
Dear Guga, i am following you from germany.
I realy like the style of your talking and of course your Cooking and all the interesting Ideas you have and try out. Thank you very much for your Work!
With best regards from Frankfurt Germany.
(i am a german myself, and gladly, its very easy to follow your words)
Heyyy Guga.. try a Maple syrup and bourbon dry age.. you wrap it in cheese cloth 45 days dry age is perfect!! 😍 ive heard really good things about it! Cheers!!
suggestion -- if you have not already done it! -- Sous vide the steak in the bone marrow then finish on the grill