I tried an OLD Butchers' trick, ate it and this happened!
ฝัง
- เผยแพร่เมื่อ 20 ก.ย. 2024
- We have tried ways of preserving meats ever since we starting eating it. Today I try a method that most people have not seen or head of. The results was insane.
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When Guga won’t taste his own experiment…I am surprised the boys agreed to😂
He’s on a diet and the beer 🍻 is not on it 😎
Different beer styles offer different flavor profiles. My suggestion is re run this with one protein but different beer styles like a lager and a stout.
that beer is Stella Artois if the bottle is any indication.
Like a high quality German beer. Honestly a nightmare blunt rotation of meats preserved in beers from around the world sounds fun (to watch).
I think an amber or a cider would work great. Something malty with little hops.
no, all beer is sh*t
@@videostash413 You're entitled to your opinion, but I disagree. Different beers offer a wide variety of flavors when used in cooking. If you've only had lite beer and IPAs, I fully agree.
I would wager that this preservation method with 'Beer' used Ale, not Lager.
You can see in the video that he's using Stella Artois, which is a lager
0:29 the bottle is a Stella Artois, a pilsner. A pale, bodyless lager.
@@coryray8436yeah they saying the original preservation method guga was referring to in this video used ale
@@marscrasher Ah, that makes more sense.
DRY AGE A STEAK IN OYSTER SAUCE
SAUCE AGE A STEAK IN DRY OYSTER
the way things are going, this oyster sauce comment will become a meme in this channel bro 💀
Now I just come to see this comment
He alrdy told us it’s coming
@@drowsyaf guga responded and it's gonna happen
Get that Eye Round (Silverside) cut into patty sized slices into a some fine full bodied French red wine for a year. Then reserve a little of the preserving liquid and make a sauce with Reblochon cheese for a brioche burger with slow cooked soft red onion ribbons.. By the way, STELLA isn't really a good beer, by any standards! ;)
Try preserving it in a sweet Sherry Wine, and or Red Wine, instead. Ive personally never liked the taste of Beer... but Wine can take beef to a whole other level. Whether or not it works for extended periods of time... Hard to know. Maybe also try a Lemon Chicken (Chicken French) marinade / aging too (which also uses white wine).
My uncle did a merlot marinade that does pretty good.
Respect for guga to ask prehistoric people how they preserve their meat
Cavemen with their Budweiser and Mason jars
@@mikenorton62 i'll be honest with you, i didnt watch like 2 minutes of the video, just assume that it was cavemen technique since it was "extinct"
Guga’s side dishes are a secondary way to cheat yourself with “I’m not eating a lot” when in reality they’re just another main dish😅😂
2:57 "...and if you love beef..."
...and if you dont love beef, why are you here?
To witness the battle between Angel and vegetables, of course!
@@guillaumeb5511 🤣
I have a vegan friend who watches Guga because of the cinematography of the videos 😅
@@sinemkocak4318 your friend gets half credit..😂
@@sinemkocak4318 Same! Guga's just entertaining even if you don't eat meat.
165 for eye round was a questionable move
Guga not being part of the taste testing crew felt very off to me. Like you need to be willing to submit yourself to your own experiments bro
8:12 "Wow!?! I am shocked that it is still edible." 🤣🤣🤣 That had me rolling!!
6:55 moment is so iconic haha, 3 kinds of people when trying sauce
My man Guga is getting jacked
Have not tuned in in a while.. guga looking slim!!! Good for you
It is always comforting to think that the video wouldn’t have been uploaded if someone died by the experiment.
That was strange. Many times he knows what's going on and still participates. This experiment wasn't different than previous videos.
Right? I feel like there was a scheduling conflict or guga has given up pork for religious reasons
Probably wasn't in the mood to have his stomach pumped again 😉👍
The crew also knows what's going on, I mean, they're filming him, but then act all surprised when they sit down to eat
He has a large crew so it's not necessarily Angel or Leo filming.
What beer was it ? Cos hops will turn it bitter when they burn. You need a beer with nearly no hops.
Stella Artois.
that's a crappy beer
Good thing he chose Stella Artois...lol don't got that super hoppy flavor. Well has no flavor...😂
just a side note, in the video where it displays the sauce ingredient list it shows white onion instead of allspice
I'm liking how you put the ingredients on the screen!
In Germany, we like to marinate our (pork) meat in a mixture of beer, lots of white onions, mustard, juniper, salt and pepper.
In fact, we prepare large quantities of it for our barbecues. Like in a 10 liter bucket with a lid (cleaned paint buckets are very good for this) and we leave it to marinate in the fridge for one to two days.
It also works great with chicken, but I wouldn't recommend it with beef. I'm not sure if you've done something similar in one of your videos before, there are a lot of them now :D
We call it "Zwiebelfleisch" like Onion-Meat.
@Guga - this channel is the secret to eye round. Sous vide it at 142F for four hours then slice it with a deli slicer. Makes the best "roast" beef you've ever had. Yes, I know, 142F sounds way too high. It's not. And four hours seems rather long. It's not.
That's all you have to do. Yup, you don't even need to add seasonings - not even salt! - though you certainly can.
Guga's sidedish is a classic middle eastern dish called Arayes, not sure why he didnt mention it.
Just kabab in pita😅 but why does the pita looks so sad? Aren't there any fluffy pita makers in America?
@@dorito24856 Not really, traditional Greek pita has thin walls and a pocket in the middle. Anything else we'd just call a flat bread.
@@emerje0 nah I'm talking about Arab pita the more well known kind around the world but I guess it's just around my country
@@dorito24856 Is it the more well known? Even Wikipedia says the Greek pita is the common one.
@@emerje0 talking about the middle east man I don't know what is more known world wide
Imagine a video that's just a repeating sequence of Guga putting side dishes in the oven/fridge/etc, the while that's going starting yet more side dishes for longer than the main course actually spent in the oven
Side dish looking similar to what That Dude Can Cook posted the other day for ground beef recipes. Looks delicious
The flavour could probably be improved in two ways:
1: A different style of beer. Something mild with not a lot of hops.
2: Season the beer. Make it into a brine of sorts.
Beer is more commonly used in marinades than as a pickling liquid.
I'd love to see some videos like "Top 10 Recipes of 2024", "Guga's 5 Favorite Side Dishes", etc.
2:59
This is called "Araysi" and its a Shami "Syria, Lebanon, Jordan and we can't forget about our pals in Palestine"
7:39 ah ha there it is there it is
Stella Artois in da house! ❤😂
Using alcohol to preserve meat is an interesting trick, but I don't think I would use a good beer, and I doubt the butchers of ages past would either. I think it would be more likely that they would store it in low quality wine or ale, and I think you might get better results with that as well. Sticking strips of steak into something like a jar of red wine vinegar would probably dramatically improve the flavor and tenderness.
Guga :let me make a side dish
Literally everyone: thats a main course my man
😂😂😂
Leo is doing the right thing - pittas should be dipped or used to “wipe” the sauce in dishes like this or with hummus.
I wounder if a higher alcohol content would be better for preservation. I assume Peroni is prob like 5% if not lower. I wounder if you might get a better flavor if you use a stout, Belgian, or even maybe mead.
“I love experimenting with meats” is craaazyyy 😂
Petition for Guga to try high meat , because I mean that's the only thing that's left to try
In germany it is pretty much standard to marinade sausages, pork belly any other meat in beer for 1-2 hours before barbecueing or let beer be a part of a more complex marinade. Preserving is questionable imho, nobody would let beer sit around for that long.
Steak marinated in beer etc is very nice, but pickled in it for several months...ehhh idk!
The bitterness came from the hops. It was left TOO long!
Beer and grilled steak have always gone hand in hand, pouring a little beer on your steak as it cooks on the grill is great.
I'd like to see Guga try this method.
Guga please do a side dishes only cookbook! ❤
Stout beer works really well for barbecue. I use a beer called "Dragon's Milk". It's a chocolate stout that gives pork and beef a delicious dark flavor with a tiny bit of bitterness.
I really appreciate your hard work on these!
It cracks me up how you always claim your side dishes are super simple to make. Most of them are outrageously complicated and time-consuming.
Lager beer and pork are decent matches. Beef probably needs red wine or maybe a rye whiskey or a dark beer maybe. It would be an interesting test. Don't need to waste a bunch of meat to do it, either.
The bitter taste might have been from the hops. Even a light lager, like the one it seemed you were using, can have enough hop oils to leave behind a bitter taste in something with which it comes into prolonged contact.
My advice: use malt/brown beer that has a much sweeter note and less bitterness, it will complement the pork flavour much better and clash a lot less, or add some honey or sherry or some fruity liquor.
"IM going to put pork belly in beer for a week, or until something interesting happens"
In your "dodgy" experiments. I'm so glad you do side dishes that are actually a meal! 😂
You can make the side dish with puff pastry instead, my grandma has been making it since before I was born. I love it with a ton of sour cream!
What happened? Front door evacuation or back door evacuation?
Marinating pork in beer is a very strong Balkan tradition. It burns less on the grill or skewers over coals.
"For a very long time"
(Completely forgets about it)
Love your videos guga, been watching since your days of sous vide! Much love brother.
This seemed weird without guga at the end.. Should bring a cook book Gugas side dishes it would be a hit!
One aspect to try for control might be different kinds of beer. If I want no taste from the beer, I used Foster's to marinate. If I want something with a little flavor added to the meat, I use a dark beer, like Guinness or McEwan's. Something like Budweiser absolutely sucks for marinating meat. The beer you use makes a difference. Not for the Eye Round I am sure, but in general.
As a Belgian, I'm pretty sure you used a Stella Artois beer. Hell yea !!
Maybe next time use a more heavy beer like Westmalle or Omer Beer ? :)
The side dish is a Lebanese food called arayes. The garam masala is kinda blasphemous tho 😭
Chef John did a better version recently
Dry age/ sous vide in butterfly pea powder, please!
damn that's random
@@Noir1998 neh, trying to convince Guga to do this since 2021.
Here's a challenge I'd love to see Guga undertake: to make the world's best stew out of Japanese Wagyu Beef!
Guga, can you please do something with Spare-Ribs? Maybe experimenting or learn us how to make the best ones!
You haven't posted anything about spare-ribs in a very long time. Maybe something for gugafoods
Should have used a Guinness beer Mr. Guga.
Guga This was really entertaining to watch..😂
Maybe you could turn these type of videos into a side-series or something…, making them eat your experiments without having the slightest clue about what you did.. and just get their reactions.. 😂
Maybe come up with a name for the series or episodes where you do this to them..😂
Would definitely be a hit..
I feel like Guga uploads the failure projects just to spite the word famous oyster sauce guy because of his rising influence in the world of cuisine and pop culture. But he will only become stronger and show Guga to have underestimated his rival.
Arayes on the grill is so much better than on pan, and it pairs up with tahini perfectly
Had dry aged pork collar at a Korean Bbq… it had slight funk smell to it and had more depth in flavour…worth the upgrade
Holy Guga. I haven’t seen Your videos for years. You lost some weight and You look healthier than ever!
Cheers mate!
Side dish always saves the day here with Guga.
That side dish would probably be next level with ground or shredded lamb
2 million subscribers coming up!!! Great video
We always used beer in our BBQ marinade and sauce when we’d smoke brisket here.
Yes because they had Stella in the prehistoric times 🙄 Modern "beer" or Lager as it should be called is not the same as beer that they had back then. It would have been much better if you went to a local brewery and got a real ale to try this experiment. It would be closer at least.
Or even better, collab with Max Miller to make a Sumerian-style beer for the experiment.
You have a point as far as the style of beer used, but as being an American and of German ancestry, calling Lager and only Lager just "Beer" is a hill I will die on. It's "Steak and Ale" not "Steak and Beer," and for good reason. Hop bitterness does not go with beef. I wouldn't order even a Helles (Munich style pale lager) with a beef steak. Chianti, please!
“and this happened”. I love your channel Guga but these video titles are annoying.
You obviously do not know how youtube works. They have to do these titles for the algorithm.
@@TheRvg03gtstill
@@TheRvg03gt not necessarily no
He got annoyed...and this happened 😂
Was just about to say this
I'm glad Guga used European beer, Stella Artois, not some BLUUEEEEGH American one.
Eye of Round? The toughest cut of beef I've ever had was beef shin.
"I'd be biased," Guga says, totally not thinking about possibly *why* this method became extinct....
btw the name of that side dish is Arayes, a palestinian dish. absolutely delicious
"Beer" has historically been used as a preservative [hypothetically] since the end of the last ice age about 12000 years ago. So I guess it makes sense to use it like this.
It tastes bitter, because Guga used a Stella (Pilsner/pale lager), try with a less bitter, sweeter beer, like most Belgian doubles
When I use beer in food I use something way darker than that. I think it is Stella Artois you are using there? While it is a very good pilsner type beer, it isn't what I would use for food. I'd probably go for an ale type rather than a pilsner/lager.
Loving this video format
Hey Gouda. The eye of round always tastes great when you make into jerky!
Lol Gouda😂😂😂
I mean, at the VERY LEAST, Guga is down there in Florida showing us all that the human stomach isn’t as frail as we all think it is?
Guga can you dry age steak in mochi ?? I would love to see how that would work.
love you guga i noticed at 04:12 you said allspice but wrote white onion. but anywaus this is nice. Did this with ribeye and the beer smell was too strong hahahawrote white onion. but anyuws this is naie. cDid this with ribeye and the beer smell was too strong hahhaa..
love from Chef V from Botswana
You did use Stella, which is the leading cause of tenderised meat in the UK, typically wife meat after guys have a heavy session in the pub
maybe you could try dry age a steak in steak juice one day, I love your videos
wonder if this method would work better for chicken. I've cooked chicken with beer on a grill but I wonder if marinated for a day or two would enhance the flavor.
The kind of beer matters. Malts preserve differently from lagers & ales. Nice steaks 🤤
About 15 years ago I had to cook the Turkey for Thanksgiving day. I also used bear for it, and yes in ,y opinion it did tenderize it.
eye of round makes a very good pastrami and is perfect of jerky.
Dang it Guga you making me Hangry
Guga if you want to test the tenderness of the meat, why you doing sous vide instead of grilling? I'm just curious
You were shocked that it was still edible?
And you still served it to your team? 😂
So I'm curious how things would have come out if Guga had put a dollop of wagyu fat in the bag with the I-round, I feel like almost every time he tries something with an I-round he should test with and without throwing fat in the bag because the size of the mussel fibers and the extreme leanness are the two characteristics of what makes an i-round hard to make good.
While awesome, that's the wrong kind of beer for this time of thing. Lager woulnd't have even existed for this method when it was used. A strong dark ale would have had the best results with red meat and probably closer to what was used before.
You should've added brown sugar to the porkbelly for the seasoning. Trust me, it changes everything to it!
He cooked it for too long and too high temperature, Guga fucked up
I wonder how the pork would go in cider, give you usually have apple sauce with pork and also the cider would be sweeter so no transfer of the bitterness in beer
Maybe this experiment told more about the beer used than about the method itself. Stella Artois might not have been the best choice. You should try it again with a beer with more alcohol content and with a more complex flavor. Look for a brewmaster to advise you on this.
As long guga cooks the eyround like that it's going to be the same shit it's a roast cut
We have troubles now, i like the well done food, i hate the medium rare steaks, medium and raw, but overcook and well done it's delicious