I live in Montreal and there is a place here where they have been selling one year dry aged steak for years. I had it a few years ago and it's amazing. Now, this year he started selling 2 years steaks and keeps trying to push the limits. He is planning 3, 4 and 5 years, he will stop along the way once the steak get too small once trimmed.
Those fries sound awesome. I will definitely try them sometime. Beef is definitely best preserved by drying and smoking. Pickling is best for more greasy meets like duck or pork, and brine is the gold standard though remember to leave as little air as possible in the container before sealing.
He does have a pretty damn well equipped home gym right off the kitchen. Can't remember what video it was in, pretty sure it was someone else that visited Guga and got a bit of a tour.
Hello, Guga. Please conduct a taste test for three different types of burgers: 1. Lamb meat burger 2. Camel meat burger 3. Horse meat burger And as a control, include a classic Guga beef burger.
Hey Guga, just tried doing the assassina fries up here in Toronto Canada. They were “amaaaazing everybody”. Thanks for the highly recommend, we will definitely be doing them again as they were easy. Love the content, keep it going! P.S. - We are Greek like Leo (we think) and would love a Tzatziki dry age experiment if you are up for it. All the best!!
Correction, 1 Tbsp of chives? In the USA, those can be gigantic, for whatever reason, gmo, region, etc. If I'm incorrect, can you quantify why a volumetric measurement works for an ingredient like chives?
"Then I went ahead and tryin to fit my meat inside, this was much harder than I expected. I was trying everything I could not to damage the meat, and in the end it went in." I appreciate Guga not only challenging conventional cooking but also challenging Quagmire in making constant innuendos.
I personally think that it’d be great to see Guga use his own products to make some of these experiments. We can then judge whether it’s worth buying or not
An overnight marinade is how I use excess kombucha. Makes even the toughest meat soft. I've never done more than 12 hours, though . I make a lot of kombucha, but I usually don't have excess.
There is an Australian chef that ages his beef in fat to preserve it for extended periods up to a year and the meat comes out with little to no pellicle. It’s an episode of the open fire Chef’s table season.
Those fries are reminding me of those really good garlic parmesan fries I had a couple of weeks ago on my vacation. Really want to try making them myself
Idea for future video: Save the pellicles from a wagyu-dry aged steak => put it in the freezedryer => pulverize it to a fine powder => use as spice for steak
Have you ever thought of getting both rib roasts from the same animal? That way you can do these dry-age experiments on a larger scale, while still having a reliable control.
Hi Guga, nice video as always. In France, a lot of chef says pepper must be added after cooking, or it has no more flavour except bitterness. It should be a good experiment to try to season one steak with pepper and one without, and add it after cooking and see the difference. May be that bitterness is what we want for steaks, or not ?
I think with longer aging that mushrooms would be a good dry aging ingredient. This is because of how meat breaks down when it starts to decompose. The mushrooms are in a familiar territory in this environment. They should make the steak less gamy, and more earthy.
The sediment at the bottom wasn’t from the steak, it was from the probiotics, settling at the bottom. This can be seen in beer, and usually filtered out, but some beers here in Germany have “Naturtrüb” which is the sediment.
Not sure if I just noticed this but thanks for putting the ingredient amount in on your side you made. Not sure if this was your first video with that included or if I just been missing it over the years.
Your kind of Crazy suits me just fine as long as it's your team as the test subjects and not me when it comes to wacky experiments with food. You can always invite me as a test subject for your outstanding traditional foods anytime.
My first true dry age will be ready at the end of the month and I'm INSANELY excited!! Outside of this I've only done a 60 day butter age (which was fantastic).
For these potatoes the next level is to wash potatoes, don't peel them. Wrap in tin-foil separately. Bury them in hot coils for 20-40min (depending on potato size, sort, moon phase and how starchy You like Your potatoes). Then take them out of tin-foil (pro tip: don't use fingers) and cut them in half. Put those halves on grill to get that light char from both sides. When You eat that charred potato skin You understand true values of life.
I'm more impressed you could take a video of a grocery store with no identifiable signs on the walls, shelves, or freezers! And while moving at the same time!
0:56 very relatable situation
Oh no 1:07 is even worse
@@joustmaster_69😂😂😂😂
@@joustmaster_69”special liquid which is aliveee”
@@shikiriki_the_death_tree add in my special liquid
HAIYAAAAAAAAAAA
0:56 I'm an adult... I am an adult...
1:07 Oh no...
It just keeps going LOL
I see reddit is leaking out
the steak cumjar
Uncle Roger: sorry children
Oh my, oh my… not gonna stop laughing…
.
.
.
… of excited dudes about dry you-know-what-about jokes 🤭🤷♂️
It's awesome that you finally put the exact amount of ingredients in the video for side dishes. Thanks Guga🤗
Yeah i was just about to comment on this!!! Really awesome!!! That helps out a lot
Absolutely amazing. I can't wait to try it now with the ingredient amount. Thank you so much Guga.
What, the term "a good amount" wasn't accurate enough for you? 😅
Like Uncle Roger would have said: Just use feeeeeeeling! 😅
And also use proper units =)
I propose “I made 100 years of salads” and force Angel to eat them all
The greens are Angel’s destiny. Do it Guga!!
Not a bad idea
Angel will probably prefer to be dry aged instead.
Salad doesn't belong in this channel tbh
@@Jannis-hj4vm Well obviously these would only be salads that included meat in them, lets not be ridiculous
Spoiler alert: They die
XD
Bro why would you do this to us
Thanks for saving 10 minutes of my life
bro really spoiled the anime ending for us
True Dude ✌🏻
0:56 im convinced guga doesnt write the script and angel is trolling 🤣🤣🤣
If you're looking for an experiment I have a suggestion. When you make burgers add 1/4 beef liver by weight. It gives a deeper flavor to the burger.
I've got liver in the deep freeze I have no idea what to do with, I'll try this next burger night!
@@Leedy818 it also makes really good meatballs.
If you're not a fan of liver flavor go on the light side of the weight mix.
I love the fact that you included the ingredients when making the side dish. Please keep that in for future videos ❤
i second that
Doesn't he always do that?
Nope not always. He says it's in the description down below usually 😂
Guga forgetting steaks in the back of his fridge needs a playlist.
I'm sure Guga have a 10 years old steak just laying around his refrigerator
It’s coming!!!
@@GugaFoodsoh dear god!
100% it exists but 50%-50% if it's by mistake or intentional
@@deebambi5567 knowing Guga, it was probably and apocryphally intentional. 😆
Guaranteed.
At the 2:55 mark youtube captions came in clutch with "in the end I was left with death." when you finished tying off the steak😂
Lmao af
I live in Montreal and there is a place here where they have been selling one year dry aged steak for years. I had it a few years ago and it's amazing. Now, this year he started selling 2 years steaks and keeps trying to push the limits. He is planning 3, 4 and 5 years, he will stop along the way once the steak get too small once trimmed.
Basically a Canadian Guga 😂
@@Samizouza well, they both bald....
Ou exactement
@@TheReddinotimeforce le marchand du bourg sur Beaubien près de Papineau
Now dryage a steak in coconut
coconut milk would be interesting
Huh... would watch.
As in using coconut or shoving the steak in a coconut?
@@Nekoneko937 Dry aging it in coconut flakes or coconut pulp
i can see guga looks a lot healthier and looks like he has so much more energy! Good job and keep going on your fitness journey!
I love the addition of ingredients and measurements on screen
Bro just violated the jar with that meat in the beginning 💀
bro ain't ask for the jar's consent
at this point, i'm wondering if guga has a steak he's been dry aging for a decade
I’m wondering how much fridge space my boy has.
@@FATALBLINDMAN22 A lot, he has a video where he shows all his fridges and freezers.
If you scroll down he said "It's coming" to that.
Guga, you are the reason why I use Garlic Powder in almost all of my meals. You are a true hero
Those fries sound awesome. I will definitely try them sometime. Beef is definitely best preserved by drying and smoking. Pickling is best for more greasy meets like duck or pork, and brine is the gold standard though remember to leave as little air as possible in the container before sealing.
guga makes everybody eats his experimented food.. he is the man 😅😂
Thank you for including the ingredients and measurements on screen! I really want to try those fries!
Guga Foods, Subscribed because your videos always make me smile!
I am really happy to see a sidedish with the ingredients listed by measurement.
Guga you’re looking slimmer bro
i read this as he was doing the ads for Guga's kitchen utensils, and the box vs current guga, dude looks healthier
He does have a pretty damn well equipped home gym right off the kitchen. Can't remember what video it was in, pretty sure it was someone else that visited Guga and got a bit of a tour.
Bro aged steak in the Pony Jar lmao
4:16 ah yes adds up. Classic Guga
It's just a minor thing, but the kombucha steak isn't "dry aged". If you submerge the steak in a liquid, it's marinated, not dry aged.
Guga is obsessed with all'assassina stuff
Hello, Guga. Please conduct a taste test for three different types of burgers:
1. Lamb meat burger
2. Camel meat burger
3. Horse meat burger
And as a control, include a classic Guga beef burger.
Camel and horse are slightly forbidden 😅
Oh Guga. These double entendres are killing me. 😆
Hey Guga, just tried doing the assassina fries up here in Toronto Canada. They were “amaaaazing everybody”. Thanks for the highly recommend, we will definitely be doing them again as they were easy. Love the content, keep it going!
P.S. - We are Greek like Leo (we think) and would love a Tzatziki dry age experiment if you are up for it.
All the best!!
Dude was spot on the fermentation taste xD
Lightly spray with coloidal silver before dry ageing.
I miss my brother😥
I was Confiserie unter i Read youre Name
Then go to Guga and join him in the afterlife
6:55 Guga channelling his inner Ainsley... Yeah Boi!!!
In 2030, we would have the first 10 year aged steak. Can't wait for that Day.
You mean when he will be dead? Look at him and look at what he eats.
@@badmaniak he's literally lost weight and looks ten times healthier then last year, troll.
@@higglybiggly1174 Troll? Maybe you.
If You would weight 300 kilos and now only have 250, you would still be morbidly obese.
Troll.
We're seriously going to need a Best of Side Dishes episode sometime Guga. They're always so incredible.
3:58 guga is in Salem Oregon. I used to live there and that’s the exact Fred Meyer there
I appreciate you using a system of measurement for dry and wet ingredients that actually makes sense
Correction, 1 Tbsp of chives? In the USA, those can be gigantic, for whatever reason, gmo, region, etc. If I'm incorrect, can you quantify why a volumetric measurement works for an ingredient like chives?
00:56 seconds is crazy
yh mad crazy wild bro
7:33 is wild
first minute alone is pure gold
I wonder how many steak experiments he has just waiting around?
0:56 Jar in 9 months 🤰
0:56 I swear he's doing it on purpose
grow up
@@videostash413 No U
@0:57 😂😂😂😂😂😂😂😂😂😂😂😂 those who get it get it lmao
Darn it everyone beat me to it 😂😂😂
7:33 ;)
@@saceboi😂😂😂😂😂😂😂😂😂
You ain't slick Guga, we know you just forgot about it
We need a top 10 or 20 best steak experiements!
New format showing amount of ingredients is awesome. Great improvement
Puts steak in liquid
"DRY aged for 365 days"
It doesn't say dry age in the title though
"Then I went ahead and tryin to fit my meat inside, this was much harder than I expected. I was trying everything I could not to damage the meat, and in the end it went in."
I appreciate Guga not only challenging conventional cooking but also challenging Quagmire in making constant innuendos.
I'm seriously concerned this man is eventually going to dry age himself for a 5M subscribers special.
I'm seeing the muscle 💪 coming out on all of you ,from a year ago, good job keep inspiring.
0:56 Ayo 1:09 AYOOOO
Why is google translating this to come on
@@xenomorphoverlord I mean it probably does mean that, somewhere.
no one says ayo
7:33 ;)
I personally think that it’d be great to see Guga use his own products to make some of these experiments. We can then judge whether it’s worth buying or not
0:00 the start of a banger. Thank you Guga for entertaining us!
heeey guga has his own line of stuff at walmart now thats crazy! congrats!
You know its bad when he doesnt say cheers everybody
He said cheers on everything they ate in this video...
@@BenjaminBox nuh uh
why do I always watch guga when I'm at work??
now I'm hungry
I was going to complain here, that you didnt told us what liquid and how long it was. Finally revealed at the 9:00. Great experiment. Thumbs up
7:08 Marine coming home from deployment to see his new born
love the show guga, keep up the great experiments
Guga needs to make a compilation of most useful results and horror stories.
I do enjoy this channel- not just for the cooking, but also 'cause your voice reminds me of Ren Hoek from the Ren and Stimpy Show.
Hahahah I thought of that but never wanted to say it lol legend..... U had my dying with this bro.. lmfao 😂😂😂
I recommend a steak dry aged in Cane's sauce, considering the main ingredients were already successful (mayo, ketchup, worcestershire)
9 seconds and no views, bro fell off😢
😢
Cry about it 😢
@@Joker-lb8sr joke
20 minutes over 9k 👀
Maybe try refreshing.. it will update view, likes and comments
An overnight marinade is how I use excess kombucha. Makes even the toughest meat soft. I've never done more than 12 hours, though . I make a lot of kombucha, but I usually don't have excess.
0:56 Ayo
There is an Australian chef that ages his beef in fat to preserve it for extended periods up to a year and the meat comes out with little to no pellicle. It’s an episode of the open fire Chef’s table season.
Those fries are reminding me of those really good garlic parmesan fries I had a couple of weeks ago on my vacation. Really want to try making them myself
Idea for future video:
Save the pellicles from a wagyu-dry aged steak => put it in the freezedryer => pulverize it to a fine powder => use as spice for steak
I love that you put the measurements of each ingredient
That experiment probably still tastes better than the frozen dinner I attempted to eat
Have you ever thought of getting both rib roasts from the same animal? That way you can do these dry-age experiments on a larger scale, while still having a reliable control.
Guga If you grow into a nice sheet the kombucha mother colud be possible to wrap the steak in it then dry age it. That would lead to a better result.
Hi Guga, nice video as always. In France, a lot of chef says pepper must be added after cooking, or it has no more flavour except bitterness. It should be a good experiment to try to season one steak with pepper and one without, and add it after cooking and see the difference. May be that bitterness is what we want for steaks, or not ?
GUGA YOU MUST MAKE A STEAK WITH THE UNCLE ROGER NOODLE SAUCES! And DONT FORGET THE AUNTIE SAUCE!!!
"I had plenty of time for a side dish"
Plenty of time feels like an understatement when the steaks were waiting for a year
Guga is the reason I learned that meat can last more a month, I always thought that meat should only be eaten fresh
No shoutout to Chef John (Food wishes) for the French Fries All'assassina recipe?
I feel like he's slowly turning into the character of "Fresh" with his meat journey.
Been awhile since I seen Guga but he’s looking healthy. Congrats on the weight loss!
Guga try dry aging with fermented bean curd! Interested in seeing the results.
I think with longer aging that mushrooms would be a good dry aging ingredient. This is because of how meat breaks down when it starts to decompose. The mushrooms are in a familiar territory in this environment. They should make the steak less gamy, and more earthy.
I need a book for all these side dishes please! 🙏🏾
The sediment at the bottom wasn’t from the steak, it was from the probiotics, settling at the bottom. This can be seen in beer, and usually filtered out, but some beers here in Germany have “Naturtrüb” which is the sediment.
Not sure if I just noticed this but thanks for putting the ingredient amount in on your side you made. Not sure if this was your first video with that included or if I just been missing it over the years.
0:57 what
Your kind of Crazy suits me just fine as long as it's your team as the test subjects and not me when it comes to wacky experiments with food. You can always invite me as a test subject for your outstanding traditional foods anytime.
@Guga Foods I got an idea for you did you tired to aged steaks with gelatin?
Water is known as the universal solvent for a reason, it dissolves everything (just slowly).
“its the reason we drink CUMbucha” the pause was insane LMAO
We NEED Guga and Ordinary Sausage to do a cross-over episode!
Dry age steaks with yogurt
8:24 man says "well done fries" xD xD xD
My first true dry age will be ready at the end of the month and I'm INSANELY excited!! Outside of this I've only done a 60 day butter age (which was fantastic).
2:17 Looks like a damn chuck roast
For these potatoes the next level is to wash potatoes, don't peel them. Wrap in tin-foil separately. Bury them in hot coils for 20-40min (depending on potato size, sort, moon phase and how starchy You like Your potatoes). Then take them out of tin-foil (pro tip: don't use fingers) and cut them in half. Put those halves on grill to get that light char from both sides. When You eat that charred potato skin You understand true values of life.
I like how Guga pronounce "Mayo"
I'm more impressed you could take a video of a grocery store with no identifiable signs on the walls, shelves, or freezers! And while moving at the same time!
Always exciting to see ur experiment love it❤❤