This time you SHOULD cook steak with the best meat, best tenderizer, best garlic, best salt, best pepper, best butter, best method, best sauce based on all your previous experiments
This show honestly would be no where near as entertaining if Guga didn't bring friends and family in on this. The interactions between everyone is what REALLY keeps me coming back. Come for the steaks and the crazy idea, stay for the family interactions and reactions :D
I’d watch it if it was only Guga, for me him and all of his effort are worth more than all the interaction. I agree that the interaction is a wonderful thing but not the most important considering who makes the channel happen.
That's ghee (clarified butter)! As an Indian, I have it almost everyday! (well.. not that expensive 😂). I wonder what makes it so darn expensive and what's the difference between that and the normal ghee we have here...
@@aminy23 bro something like 99.6% of the milk solids (lactose) are removed during the clarification process. Ghee in general will cause less stomach issues to someone who is intolerant to lactose.
Technically not incorrect. You can say an 1000 y old recipe that originated in India for more than 2 years now. But it's still wrong because of the historical accuracy.
There’s a Cambodian marinade/flavor bomb called kroeung. It’s made from lemongrass, shallots, galangal, garlic, and kaffir lime leaves. It’s very aromatic and I’d think it would make a good dry age experiment. You can buy it premade but making it yourself is also extremely easy.
That was Ghee not butter (very similar but ghee has a higher concentration of the fat so should taste richer.) So an experiment comparing regular ghee with this expensive stuff might be a good idea,
@@ankitbhardwaj7958 Does it really make it better? I've read about multiple food being cooked or even smoked over dry animal shit but it's not something common in my country and I'm not going to collect and dry farm animal shit haha but if it really makes it better, I'm having a try if I visit a country that uses that technique
It says Gir so I'm assuming it comes from gir cow gir cow is very muscular (bull is a monster) but I think its expensive because there aren't a lot of cows so very limited milk, simple demand supply
As my wife and I are watching, as soon as Guga showed the price, she looks at me "DON'T EVEN THINK ABOUT IT" 😂 😂 😂 😂 😂 😂 Another great video. Learning so much from both your channels. Thank you
@@marwan4358 oh we do, I just found it hilarious that she said it. She knows me all to well. Especially when the Suv Gun showed up to the house and got the look
This is really an episode I wanted for a long time! I always use home made clarified butter! As it doesn't burn and preserves longer. And really just has a better flavor. And it always bothered me you never use clarified butter! But here you are taking it to the next level!
Things I would like to to purchase and haven't found a link - 1) torch used here 2) the dishes used on nearly every video (this one during the garlic butter recipe) 3) the knife always used to slice perfect steaks
That would be cool, but it would defeat the purpose of a "dollar steak". Most experiments by guga on dollar steaks were done with cheap ways to make them better (like pineapple tenderizing)
@@JamesThatcher fair, although wagyu beef tallow isn't that expensive. I can buy it in my country for about 5 to 15 euro. But considering its guga, his tallow might be a bit more expensive😂
I often make ghee at home and it is far superior to regular butter when it comes to using it in food. Since all the solids are gone and you just have the butter oil it doesn't burn . Instead you get that rich buttery taste. It is one of the best things to use when making popcorn as well.
Hey man been a huge fan of your show for the last year or so (all the way from Lagos, Nigeria). For a future video could you consider marinating meat in Suya spice mix?. Its a blend of spices that we grill thin strips of meat with and its really really flavourful and spicy. Pleease pleaaasseeeeee give it a try its really really good.
Ghee is not quite the same as butter, it's clarified butter so it's essentially more pure milk-fat without any whey or any other milk solids. It must be that this main difference is what creates the difference/impact in flavor. Very interesting!
Ghee, the original cheese oil. Absolutely delicious as a butter substitute in cookie dough. I wonder if there is a version made from wagyu cows. It would probably taste amazing. Even chicken, steak or even chicken fried steak fried in high quality ghee.
I don't know that wagyu cows are bred to improve/idealize the quality of their milk so much as the quality of their flesh, but if that's the case (or if there's a breed of cow that is said to have the best milk), that would be an interesting experiment.
I actually googled this a while ago cause I wanted wagyu dairy lol. Turns out they don't breed them to be milked. It makes sense. But I can imagine their milk would be phenomenal
Wagyu cattle are not bred for dairy. Common dairy cattle breeds such as Friesians are bred mostly for high milk production with less emphasis on quality. If you want high quality milk (high butterfat & high protein), you would use Jersey cattle, Guernsey cattle or purebred Normandy cattle. These cattle produce the richest, creamiest & most delicious milk but in much smaller quantities compared to Friesians.
@@pratikmarne8214 that's why CoriSparks said " *ordinary* ghee/clarified butter". He/she knows that it was ghee but just wanted to know if it tasted better because it was ghee rather than butter or because it was expensive. Guga should have thrown in regular ghee as another subject.
He previously used normal ghee and said normal butter was better for steak basting. This is ghee with some extra. Actually the texture seems more like ghee butter and cream mix.
The thing that makes this butter so expensive is the milk that's used. It comes from a special breed of cow that's only found in India called Gir. The cow doesn't yield as much milk [maybe 1-2 Liters per day] but the flavor of whatever milk it gives is phenomenal. Its a far superior breed than the Jersey cow which can yield a lot of milk but its usually not as good.
No. It is this expensive because it it marketed towards people who buy into superstitions, and that means you can charge absurd amounts of money for it. "Slows ageing" is just about the most moronic claim I've ever seen on food. It's right up there with "balance vaat and pitta dosha", which is basically "put your chakra in order", "balance your chi", "mend your aura" and "polish your halo".
@@MrMartinSchou Pretty much. It's expensive not because it's necessarily better, maybe just marginally better, but it's more expensive mostly because it's not an efficient method of producing it. Then you use so marketing bs to make it seem better than it actually is. Like kopi luwak coffee.
@@MrMartinSchou You Americans will gladly mock eastern traditions and products but will buy into Italian cheese's because of your migrant lineage and then call your pasta as "super healthy" when its just full of fat. When I say the milk yield is low, I really mean its low. I have seen it and I'm from India. Even here that product is expensive and compared to Ghee from A2 Milk by jersey cows, its far superior in taste, texture and flavor. You don't buy it? fine. Remember that west gave the world obesity and diabetes and the east gave you yoga and martial arts.
Bud that's just Ghee. It's clarified butter and so technically it's not butter since the milk solids are no longer present in Ghee. I believe the most expensive butter is a butter from France. Unfortunately don't remember the name.
It's ghee made from native india cows. Which contain A2 protein. It's made by churning the yoghurt and separating the butter and then heating the butter.
"What makes it so expensive?" Taxes and shipping charge, cuz in India that exact same jar costs like 19 USD, which is still expensive for a 500ml jar of ghee Imo.
I am from India the method to extract butter is called bilona method where the curd is churned to extract it. Also, the cows milk that is used is A2 milk of Gir Cow and considered to be having medicinal properties.
Awesome vid as usual. You can make that butter (ghee) at home. My mom and wife did it for years. Save the $77. Use unsalted butter from Costco or Kerrigold to make ghee at home. Gonna try Gugga’s example, really just an excuse to eat more steak.
This ghee is made with milk from a special cow and could not be made at home unless you had access to that milk, but I’m sure Guga knows how to clarify regular butter!
Guga try Dry Aged the best Wagyu in your opinion then season like normal (salt, pepper, garlic powder) and put HOMEMADE MSG in the msg ep and the paste it with the most expensive butter make sure grill them so they can have charcoal tastes, I think it can’t be better than that and I would like to you react to it
Awesome... Guga, you must try marinating stakes in Tamarind, you might go nuts with the taste... Pork and Tamarind, Beef and Tamarind, Goat and Tamarind, Chicken and Tamarind are just too good... There is a special type of Tamarind too, I will let you know once you tried this... I am keeping that for specials...
well the one he used in the video is made using milk from A2 cows, which are the native indian cows, also using the traditional bilona method where milk is first converted into curd and then churned. Generally the ghee which you buy from companies like Amul etc, they make the ghee using milk from A1 cows and ghee is made from cream. which costs around 10 dollars generally. The traditional ghee which he's using is not even that expensive here in india but it's still 25$ minimum.
This was a waste of money experiment Guga. You could have bought Ghee from 4th & Heart for a fraction of the price and had similar if not better results. Ghee is the result of cooking the water out of the butter leaving pure milk fat. I regularly use Ghee instead of butter unless it’s important from my extended family’s grass fed cows in Ireland.
As evident from the ending, Guga likely had no idea it was ghee. Like he said, he just searched "most expensive butter" and bought it. In my opinion, he should've done a little bit of research beforehand but he probably would've done the experiment anyway but against cheap ghee.
@@cozyeden I don't think they are even close, as you said, there are no milk and water solids and also the smoking point of ghee is high compared to butter.
Bilona ghee refers to a method of making ghee, where a wooden beater called -Bilona' is used to churn out butter from the curd, and then the butter is cooked on a slow flame to make ghee. It is quite laborious process
How about a “searing fat source” experiment series: Normal Guga steaks. Seared with: Butter vs ghee vs the wagyu tallow vs bacon fat vs olive oil vs vegetable oil, etc. Could do tournament of champions style series and go head to head until you guys decide on a champ. Would be interesting. And delicious 😋
Damn that ghee from same brand is available for only $18 in india compared to $77 so it"s not that expensive may be it is costly because of shipping cahrges and customs duty.
Hello Guga, I want 2 ask if Blackpepper Beef is better made using Regular Steak / Dry Age Steak / Sous Vide Steak. That food is my childhood staple so it'll meant a lot for me
I'd say it depends how you prepare it. If you do it asian style aka stir fry I'd definitely say regular steak is the way to go. If you cook the steak as a whole, you can definitely use Sous Vide, however you can for sure do regular steak as well. Personally I wouldn't do Dry Age since the massive amount of pepper would mask the Dry Age flavor a bit. But it would still taste amazing with Dry Age, it's just that it would be a bit of a waste in my opinion
Hey Guga! I wached almost all your videos from the beginning, and as the matter of a fact I started sous vide because of you! But I couldn't help but notice, you did not make sous vide goose breast yet. I highly recommend it, since it could be an interesting video and also it is delicious. I think it's even better than sous vide duck breast. Just give it a try, same old salt, pepper and garlic powder, a good bath, and its ready. Thanks, David
To clarify something here. Ghee is clarified butter that has been cooked so the milk solids slightly brown (for those that don't know clarified butter is butter that is simmered and strained to remove water content). Ghee has a nuttier flavor than clarified butter or simply butter and a good deal of the properties it brings are because of removing water content causing the levels of everything butter brings to the table to spike up and this is particularly true if the original milk product the butter is made from is from grass fed cows as they end up higher in basically everything and can even be healthy for people (this is the type of butter dropped into coffee in some of the mountainous tibetan areas etc and some even use it on keto to lose weight with some other things added into coffee as it is a good fat)
@@epektasis242 Nah I meant more clarifying that it is t necessarily what one would call butter specifically and ghee does differ in that it had been cooked further to get that nutty flavor.
I just saw a crazy video on Instagram where a guy grated the outside of the steak to increase the surface area so it could get a better crust. I’d like to see you experiment with that.
Great video guga,but I think you made an error at 0:32 . While it's true that it is 30x more, it is not a fair conparison since it is so much more ghee (32 oz) compared to the regular stick of butter (4 oz). Next time you can probably just estimate the price per gram, that would be more accurate 👍
Hey speaking of butter you should try to dry age in cannabis butter. 100% will be more expensive than this probably. I am curious how cannabis butter will affect the taste of the steak and if the effects can be transferred to the fat of the meat.
0:10 not 300 years ago, ' Also known as "liquid gold" or "sacred fat", ghee originated in ancient India when the domestication of cattle and the consumption of butter first began (1500 - 500 BCE).
I grew up in Uzbekistan, we used to make ghee just melting regular butter in water, freezing solution and collecting frozen fats. It costs nearly nothing to make some.
I clicked on this video not expecting it to be anyway related to the Ayurvedic tradition! I'm currently learning about in school (I'm training to be a masseuse) and it's fascinating stuff!
Guga you should totaly try to use Algae butter from Brittany in France ! Its quite litteraly a MSG infused butter because of the glutamic acids in the seaweed that's used in this butter ! Imagine dry aging with this !
Ghee has a higher smoke point when compared to butter, so it doesn't burn as quickly. This is perfect for sautéing or frying foods. Butter can smoke and burn at 350°F (177°C), but ghee can withstand heat up to 485°F (252°C). ... Ghee has a slightly higher concentration of fat than butter and more calories here is the diffrence in the 2 according to google
Honestly, it is worth it to splurg on good butter to an extent. Plugra is a really good butter because it is mostly butter fat with little milk solids, so you can really get a good sear on your steaks with it.
Have you considered cooking the steak in the butter/fat in the sous vide bag and THEN basting it in that fat when searing and comparing it to the steak that is only basted? Or more economically, to recover that fat from the juices in the sous vide bag when draining (I.e skim off the top layer) and then using it to baste. Just a thought for future experiments.
Great video as always. As others pointed out, that was not butter but actually ghee (clarified butter without the milk solids). So basically, if you heat the butter to make most of its wanted content evaporate, you’ll get that, and since butter is nearly 18% water and 2% milk solids, this is much richer than butter.
@@aminy23 technically, clarified butter is called ghee in most of the world. When it loses the water content and the milk solids, technically it’s different 😇
I've watched Guga's videos on both his channels for years and I just realised that I've been watching a Brazilian cooking parody of Sopranos this whole time.
Interesting experiment, thanks for the vid! I have an idea for an aging experiment: Tom Yum paste. I think it would really lend itself to poultry or pork, not so sure about steaks though.
Suggested something similiar before, but how about the ultimate Filet Mignon experience? Wagyu Filet Mignon + Homemade MSG + Lava Salt + This butter for basting
Try this with a more pedestrian ghee. I tend to think that it would work just as well in this searing application. I make my own ghee from grass fed unsalted butter for far less $$. I'll try using it when searing with my flamethrower for sure!!
Angel: “What makes it so hard expensive?”
Guga: “The price.”
The big brain energy radiating off Guga is too high
The most expensive butter in the world according the amazon lol
My man Guga summarizing centuries of Economics in one sentence.
Guga is a Keynesian economist confirmed
Guga got Jipped! 20 bucks same product same difference.
Frickin typo. I’m dumb. Wtf does hard expensive mean
This time you SHOULD cook steak with the best meat, best tenderizer, best garlic, best salt, best pepper, best butter, best method, best sauce based on all your previous experiments
This!
THIS
Then the channel would be over LOL!
Exactly crap method sous vide
This would be cool
This show honestly would be no where near as entertaining if Guga didn't bring friends and family in on this. The interactions between everyone is what REALLY keeps me coming back. Come for the steaks and the crazy idea, stay for the family interactions and reactions :D
I want to be on the "Guga Friends and Family Plan"!!!!!😃😃😃😃😃😃
@@spuds6423 km
i miss mamau tho.. this bearded guy stole his place😂🤣
@@edwinontiveros9798 ???
I’d watch it if it was only Guga, for me him and all of his effort are worth more than all the interaction. I agree that the interaction is a wonderful thing but not the most important considering who makes the channel happen.
That's ghee (clarified butter)! As an Indian, I have it almost everyday! (well.. not that expensive 😂). I wonder what makes it so darn expensive and what's the difference between that and the normal ghee we have here...
A2 milk cows, grass fed. A2 cows are bred to be less triggering to those who are lactose intolerant. Grass fed cows have a healthier diet.
@@aminy23 bro something like 99.6% of the milk solids (lactose) are removed during the clarification process. Ghee in general will cause less stomach issues to someone who is intolerant to lactose.
The price
@@GenericHandle01 Bro, I agree - I'm just explaining why the manufacturer claimed their ghee is better than others.
It's made from Milk by Desi Cow breeds which make very little but high quality milk.
"It's a 500 years old method that originated in India more than 300 years ago"
I see no problem in this
Weird way of saying it but technically not wrong
When you need to hit the minimum word count
Technically not incorrect.
You can say an 1000 y old recipe that originated in India for more than 2 years now.
But it's still wrong because of the historical accuracy.
(more than)
There’s a Cambodian marinade/flavor bomb called kroeung. It’s made from lemongrass, shallots, galangal, garlic, and kaffir lime leaves. It’s very aromatic and I’d think it would make a good dry age experiment. You can buy it premade but making it yourself is also extremely easy.
That was Ghee not butter (very similar but ghee has a higher concentration of the fat so should taste richer.) So an experiment comparing regular ghee with this expensive stuff might be a good idea,
yeah I agree 100%, normal ghee is a reasonable price and affordable to most people.. Would be curious how much better the super expensive one is.
Ghee is just butter but clarified, so i would say it's fair comparison 😄
I bought some expensive ghee and didn't even like it
It's exactly like normal ghee until and unless the butter was cooked on cow dung cakes
@@ankitbhardwaj7958 Does it really make it better? I've read about multiple food being cooked or even smoked over dry animal shit but it's not something common in my country and I'm not going to collect and dry farm animal shit haha but if it really makes it better, I'm having a try if I visit a country that uses that technique
Angles pallet is remarkable,
Over the years of watching he’s just gotten better.
You guys are an amazing team Guga 🙏🏼
"What makes the butter so expensive"
"The price" 😂😂😂😂
ghee*
It says Gir so I'm assuming it comes from gir cow
gir cow is very muscular (bull is a monster)
but I think its expensive because there aren't a lot of cows so very limited milk, simple demand supply
he's not wrong tho😂
That sentence is basically a whole modern economics class
It was short for "there's nothing special that really justifies the exorbitant price"
I love cultured butter, which is basically an aged butter, and cultured ghee (which is a clarified butter) has to be amazing too.
As my wife and I are watching, as soon as Guga showed the price, she looks at me "DON'T EVEN THINK ABOUT IT"
😂 😂 😂 😂 😂 😂
Another great video. Learning so much from both your channels. Thank you
You can get ghee pretty cheap at aldi, Walmart or target
@@r3born206 that's what I usually buy and that's why the wife was like NO WAY😂😂
@@Crazywickd You only live once, you can treat yourself every once in a while, it's okay.
@@marwan4358 oh we do, I just found it hilarious that she said it. She knows me all to well. Especially when the Suv Gun showed up to the house and got the look
Well men.. as your channel name says: don't give up on dreams and buy it xD
This is really an episode I wanted for a long time! I always use home made clarified butter! As it doesn't burn and preserves longer. And really just has a better flavor. And it always bothered me you never use clarified butter! But here you are taking it to the next level!
Guga: I hope this experiment turns out well, that butter was expensive!!
Also Guga: casually uses 3 filet mignon for an experiment
TBF butter is butter,it would be edible anyway.
For once, wagyu was too expensive
I mean considering his meat fridges not really suprising that he can do that
How much does it cost? Filet mignon?
@@xx_redwood_xx9737would clash with the butter too I think
Things I would like to to purchase and haven't found a link -
1) torch used here
2) the dishes used on nearly every video (this one during the garlic butter recipe)
3) the knife always used to slice perfect steaks
you know this means we have to try the world's most expensive butter on dollar steaks right?
ghee*
That would be cool, but it would defeat the purpose of a "dollar steak". Most experiments by guga on dollar steaks were done with cheap ways to make them better (like pineapple tenderizing)
@@lukesepter3250 he used waygu tallow.... I mean, come on...
@@JamesThatcher fair, although wagyu beef tallow isn't that expensive. I can buy it in my country for about 5 to 15 euro. But considering its guga, his tallow might be a bit more expensive😂
@@penguini7077 ghee is literally just clarified butter, chill
I often make ghee at home and it is far superior to regular butter when it comes to using it in food.
Since all the solids are gone and you just have the butter oil it doesn't burn . Instead you get that rich buttery taste.
It is one of the best things to use when making popcorn as well.
Hey man been a huge fan of your show for the last year or so (all the way from Lagos, Nigeria). For a future video could you consider marinating meat in Suya spice mix?. Its a blend of spices that we grill thin strips of meat with and its really really flavourful and spicy. Pleease pleaaasseeeeee give it a try its really really good.
So amazing that a food video can connect people from all around the world! I'm from Hungary and I want him to make gulash soup!
I’m from Tennessee and I’d love to see him cook up a old fashioned ramshankle with a harsimmon infused crust! Yum!
.
@@FunshineBear91 are those real words
@@Kaazikin maybe, it's a big universe.
Ghee is not quite the same as butter, it's clarified butter so it's essentially more pure milk-fat without any whey or any other milk solids. It must be that this main difference is what creates the difference/impact in flavor. Very interesting!
"What makes it so expensive?"
"The price" 🤣
import export duty
Ghee, the original cheese oil. Absolutely delicious as a butter substitute in cookie dough. I wonder if there is a version made from wagyu cows. It would probably taste amazing. Even chicken, steak or even chicken fried steak fried in high quality ghee.
I don't know that wagyu cows are bred to improve/idealize the quality of their milk so much as the quality of their flesh, but if that's the case (or if there's a breed of cow that is said to have the best milk), that would be an interesting experiment.
I actually googled this a while ago cause I wanted wagyu dairy lol. Turns out they don't breed them to be milked. It makes sense. But I can imagine their milk would be phenomenal
Wagyu cattle are not bred for dairy. Common dairy cattle breeds such as Friesians are bred mostly for high milk production with less emphasis on quality. If you want high quality milk (high butterfat & high protein), you would use Jersey cattle, Guernsey cattle or purebred Normandy cattle. These cattle produce the richest, creamiest & most delicious milk but in much smaller quantities compared to Friesians.
Ghee is butter though just clarified butter so how is it a substitute?
Ghee IS butter, just with additional hygiene.
I wonder if this ultra-expensive one is even necessary. Could the same result be achieved with just ordinary ghee/clarified butter?
That thing he used in the video is ghee/clarified butter my guy
@@pratikmarne8214 that's why CoriSparks said " *ordinary* ghee/clarified butter". He/she knows that it was ghee but just wanted to know if it tasted better because it was ghee rather than butter or because it was expensive. Guga should have thrown in regular ghee as another subject.
Absolutely. Same results all day everyday with everyday ghee
He previously used normal ghee and said normal butter was better for steak basting. This is ghee with some extra. Actually the texture seems more like ghee butter and cream mix.
@@gray_gogy thanks for clearing .. and yes guga should have used normal ghee for comparison
Pretty cool seeing how far they’ve come on the way they describe the taste
The thing that makes this butter so expensive is the milk that's used. It comes from a special breed of cow that's only found in India called Gir. The cow doesn't yield as much milk [maybe 1-2 Liters per day] but the flavor of whatever milk it gives is phenomenal. Its a far superior breed than the Jersey cow which can yield a lot of milk but its usually not as good.
Excellent information! Thanks!
No. It is this expensive because it it marketed towards people who buy into superstitions, and that means you can charge absurd amounts of money for it.
"Slows ageing" is just about the most moronic claim I've ever seen on food.
It's right up there with "balance vaat and pitta dosha", which is basically "put your chakra in order", "balance your chi", "mend your aura" and "polish your halo".
@@MrMartinSchou Pretty much. It's expensive not because it's necessarily better, maybe just marginally better, but it's more expensive mostly because it's not an efficient method of producing it. Then you use so marketing bs to make it seem better than it actually is. Like kopi luwak coffee.
@@MrMartinSchou You Americans will gladly mock eastern traditions and products but will buy into Italian cheese's because of your migrant lineage and then call your pasta as "super healthy" when its just full of fat.
When I say the milk yield is low, I really mean its low. I have seen it and I'm from India. Even here that product is expensive and compared to Ghee from A2 Milk by jersey cows, its far superior in taste, texture and flavor.
You don't buy it? fine. Remember that west gave the world obesity and diabetes and the east gave you yoga and martial arts.
@@1carusGG fr that guys ignorant
Bud that's just Ghee. It's clarified butter and so technically it's not butter since the milk solids are no longer present in Ghee. I believe the most expensive butter is a butter from France. Unfortunately don't remember the name.
Butter... And money! Makes everything better
Lol
Say no more
And bacon
Makes everything butter 😛
ghee*
I’m gonna use some of this butter when I eat Bubba
NOOOOOOOOO!!!! LUKE NOOOOOOO!!!
Luke no...
I make my own ghee and always sear my steaks with it. You should make some and show everyone how easy it is. The smoke point for ghee is ~480 degrees.
It's ghee made from native india cows. Which contain A2 protein. It's made by churning the yoghurt and separating the butter and then heating the butter.
$77??? That’s expensive!!
Then pays for Wagyu.
The joy in these videos is fantastic.
"What makes it so expensive?"
Taxes and shipping charge, cuz in India that exact same jar costs like 19 USD, which is still expensive for a 500ml jar of ghee Imo.
I am from India the method to extract butter is called bilona method where the curd is churned to extract it. Also, the cows milk that is used is A2 milk of Gir Cow and considered to be having medicinal properties.
Awesome vid as usual. You can make that butter (ghee) at home. My mom and wife did it for years. Save the $77. Use unsalted butter from Costco or Kerrigold to make ghee at home. Gonna try Gugga’s example, really just an excuse to eat more steak.
Dear friend ghee is nothing more than clarified butter. The butter that guga used is something more exceptional than classic ghee
This ghee is made with milk from a special cow and could not be made at home unless you had access to that milk, but I’m sure Guga knows how to clarify regular butter!
Clarified butter aged?🤔 u all f up everything 🤦🏽♀️
spending 80 dollars on an ancient Indian butter recipe: 👿
Guga spending hundreds or thousands on wagyu: 😈
Guga, can you test the "no fat in the bag" theory on BBQ? It's very common to put butter in the wrap when making ribs
New the channel. I could watch these guys all day
leo really upping his food description game. he brings such an upbeat element to these videos
Guga try Dry Aged the best Wagyu in your opinion then season like normal (salt, pepper, garlic powder) and put HOMEMADE MSG in the msg ep and the paste it with the most expensive butter make sure grill them so they can have charcoal tastes, I think it can’t be better than that and I would like to you react to it
Awesome... Guga, you must try marinating stakes in Tamarind, you might go nuts with the taste... Pork and Tamarind, Beef and Tamarind, Goat and Tamarind, Chicken and Tamarind are just too good... There is a special type of Tamarind too, I will let you know once you tried this... I am keeping that for specials...
Guga you should do a video on the most expensive grill vs. the cheapest grill
That's called ghee I consume it a lot its most Indian butter it's not expensive its like 10 dollars. For 1 kg
well the one he used in the video is made using milk from A2 cows, which are the native indian cows, also using the traditional bilona method where milk is first converted into curd and then churned.
Generally the ghee which you buy from companies like Amul etc, they make the ghee using milk from A1 cows and ghee is made from cream. which costs around 10 dollars generally.
The traditional ghee which he's using is not even that expensive here in india but it's still 25$ minimum.
@@Chad-Kratos-jf8zyamul also uses a2 cow
Guga I absolutely love your show!! Big fan!! I started cooking steaks just because of this channel and GugaFoods!! Keep doing what your doing!!
This was a waste of money experiment Guga.
You could have bought Ghee from 4th & Heart for a fraction of the price and had similar if not better results. Ghee is the result of cooking the water out of the butter leaving pure milk fat.
I regularly use Ghee instead of butter unless it’s important from my extended family’s grass fed cows in Ireland.
the point of the experiment was to try tor MOST EXPENSIVE butter
Ummm he tried ghee already.
As evident from the ending, Guga likely had no idea it was ghee. Like he said, he just searched "most expensive butter" and bought it. In my opinion, he should've done a little bit of research beforehand but he probably would've done the experiment anyway but against cheap ghee.
The editing while they were eating was so funny to me. The quick cuts between their reactions was hilarious 😂
Hey guga if you don't want to dry age a rib roast with melted white chocolate then can you dryage it with truffles
WHAT? LOL
9:48 that was hilarious Guga 😂😂😂
It's not butter, it's ghee, in India we use less butter and more ghee as it's healthier and delicious
ghee is also known as clarified butter. it’s just butter without the milk solids. it’s just a different type of butter lmao
@@cozyeden I don't think they are even close, as you said, there are no milk and water solids and also the smoking point of ghee is high compared to butter.
Bilona ghee refers to a method of making ghee, where a wooden beater called -Bilona' is used to churn out butter from the curd, and then the butter is cooked on a slow flame to make ghee. It is quite laborious process
Isn't that how any non mechanised ghee is made?
How about a “searing fat source” experiment series:
Normal Guga steaks. Seared with: Butter vs ghee vs the wagyu tallow vs bacon fat vs olive oil vs vegetable oil, etc.
Could do tournament of champions style series and go head to head until you guys decide on a champ. Would be interesting. And delicious 😋
forgot duck fat
@@kenweller2032 "etc."
Most expensive butter + Wagyu Bone Marrow = Butter of the Ancients?
Angel always coming in with the real deal with the fewest words. Good job Angel, as usual!
Guga, you should have asked an Indian to ship this to you. It costs $20 bucks here in India...
Damn that ghee from same brand is available for only $18 in india compared to $77 so it"s not that expensive may be it is costly because of shipping cahrges and customs duty.
I feel like calling Ghee, butter is like calling Milk, Yogurt… or cream.
I wanna see a blind taste test of a seared and non seared sous vide steak lol
obviously you will taste the char of the seared one, not to mention the texture. Dumb suggestion.
@@Glenn056 your mind plays tricks when you cant see shit
@@jahmed9358 can't play tricks when the taste of char is so prominent. Have you even tried it? smh
The Maillard Effect from the searing will give off an additional flavor.
Im just saying it would be nice to see thats all jheeze
Ghee isn’t really butter, they’re similar in theory, but have very different properties
Use the most expensive butter on a lobster see how that tastes difference wise. 👌
8:46 “my brain’s a mess” 😂😂😂😂😂
Hello Guga, I want 2 ask if Blackpepper Beef is better made using Regular Steak / Dry Age Steak / Sous Vide Steak. That food is my childhood staple so it'll meant a lot for me
I'd say it depends how you prepare it. If you do it asian style aka stir fry I'd definitely say regular steak is the way to go. If you cook the steak as a whole, you can definitely use Sous Vide, however you can for sure do regular steak as well. Personally I wouldn't do Dry Age since the massive amount of pepper would mask the Dry Age flavor a bit. But it would still taste amazing with Dry Age, it's just that it would be a bit of a waste in my opinion
I'd love to see the difference between marinating before cooking, then re-bagging and cooking the steak. And cooking it with the marinade in the bag.
im simple. either of guga's channels upload, i click.
guga the man
Hey Guga!
I wached almost all your videos from the beginning, and as the matter of a fact I started sous vide because of you!
But I couldn't help but notice, you did not make sous vide goose breast yet.
I highly recommend it, since it could be an interesting video and also it is delicious.
I think it's even better than sous vide duck breast.
Just give it a try, same old salt, pepper and garlic powder, a good bath, and its ready.
Thanks,
David
To clarify something here. Ghee is clarified butter that has been cooked so the milk solids slightly brown (for those that don't know clarified butter is butter that is simmered and strained to remove water content). Ghee has a nuttier flavor than clarified butter or simply butter and a good deal of the properties it brings are because of removing water content causing the levels of everything butter brings to the table to spike up and this is particularly true if the original milk product the butter is made from is from grass fed cows as they end up higher in basically everything and can even be healthy for people (this is the type of butter dropped into coffee in some of the mountainous tibetan areas etc and some even use it on keto to lose weight with some other things added into coffee as it is a good fat)
@@epektasis242 Nah I meant more clarifying that it is t necessarily what one would call butter specifically and ghee does differ in that it had been cooked further to get that nutty flavor.
I just saw a crazy video on Instagram where a guy grated the outside of the steak to increase the surface area so it could get a better crust. I’d like to see you experiment with that.
Guga that's not exactly Butter! It's called Desi Ghee. We easily get it for around 15$ per KG in Pakistan.
Haha yeah but I do prefer butter in some dishes but ghee is a must for every desi dish!!!
Great video guga,but I think you made an error at 0:32 . While it's true that it is 30x more, it is not a fair conparison since it is so much more ghee (32 oz) compared to the regular stick of butter (4 oz). Next time you can probably just estimate the price per gram, that would be more accurate 👍
Hey speaking of butter you should try to dry age in cannabis butter. 100% will be more expensive than this probably. I am curious how cannabis butter will affect the taste of the steak and if the effects can be transferred to the fat of the meat.
Im sure angel wouldn’t mind that green stuff haha
Guga ghee originated in India around 1500-500 bce. Not 300 years back.
That butter does look interesting, somewhat weridly sugary, hopefully it tastes good
It isn't sugary, it's just butterfat. Ghee always looks like that when it's at room temperature
It's definitely not sugary.
I've tasted it and believe me.. Its amazing
"The Price"
I dieded! 🤣🤣🤣🤣
Its funny how fast Leo has became an irreplaceable part of Guga's channels.
cant stand him, hesso annoying
0:10 not 300 years ago, ' Also known as "liquid gold" or "sacred fat", ghee originated in ancient India when the domestication of cattle and the consumption of butter first began (1500 - 500 BCE).
Does anyone else see the irony/paradox of cooking a steak with Indian ghee? 🤣
I grew up in Uzbekistan, we used to make ghee just melting regular butter in water, freezing solution and collecting frozen fats. It costs nearly nothing to make some.
I personally like my filet mignon cooked just a little longer but I did make the garlic knots the same way and they were delicious ❤
I died laughing when Angel said what makes it so expensive and Guga said “The Price.” 🤣😭
I clicked on this video not expecting it to be anyway related to the Ayurvedic tradition! I'm currently learning about in school (I'm training to be a masseuse) and it's fascinating stuff!
Guga you should totaly try to use Algae butter from Brittany in France ! Its quite litteraly a MSG infused butter because of the glutamic acids in the seaweed that's used in this butter ! Imagine dry aging with this !
Ghee has a higher smoke point when compared to butter, so it doesn't burn as quickly. This is perfect for sautéing or frying foods. Butter can smoke and burn at 350°F (177°C), but ghee can withstand heat up to 485°F (252°C). ... Ghee has a slightly higher concentration of fat than butter and more calories here is the diffrence in the 2 according to google
Use the tlckarified butter to cook, a beef biryani with lots of caramelised onions
My man uses the most expensive butter, but puts freeze dried parsley in it. I love you, Guga. 😂
All I want to know is: Did balance your Vaat with your Pitta Dosha?
Honestly, it is worth it to splurg on good butter to an extent. Plugra is a really good butter because it is mostly butter fat with little milk solids, so you can really get a good sear on your steaks with it.
Guga... Why do you not put a sear on with the charcoal chimney to get that flavour in there?
Have you considered cooking the steak in the butter/fat in the sous vide bag and THEN basting it in that fat when searing and comparing it to the steak that is only basted? Or more economically, to recover that fat from the juices in the sous vide bag when draining (I.e skim off the top layer) and then using it to baste. Just a thought for future experiments.
i want to see yall try rice crisp compound butter (because rice crisp mixed with butter is heaven)
5:50 me when my mom started asking about exams in front of dad
Great video as always. As others pointed out, that was not butter but actually ghee (clarified butter without the milk solids). So basically, if you heat the butter to make most of its wanted content evaporate, you’ll get that, and since butter is nearly 18% water and 2% milk solids, this is much richer than butter.
Clarified butter is a type of butter. To say clarified butter is not butter is like saying electric cars are not cars.
@@aminy23 technically, clarified butter is called ghee in most of the world. When it loses the water content and the milk solids, technically it’s different 😇
I like how you're not just steaks anymore. Still love the channel. If you add a dessert to your videos, you have a monopoly.
I've watched Guga's videos on both his channels for years and I just realised that I've been watching a Brazilian cooking parody of Sopranos this whole time.
Interesting experiment, thanks for the vid! I have an idea for an aging experiment: Tom Yum paste. I think it would really lend itself to poultry or pork, not so sure about steaks though.
angel looks like khamzat chimaev
Suggested something similiar before, but how about the ultimate Filet Mignon experience?
Wagyu Filet Mignon + Homemade MSG + Lava Salt + This butter for basting
"The Price". 😂😂. I fell out laughing.
could u do a video about all of the best steak methods that u have tried on one steak?
9:44 best part of the video 😂
The Three Musketeers of Sous Vide. Great video
Try this with a more pedestrian ghee. I tend to think that it would work just as well in this searing application. I make my own ghee from grass fed unsalted butter for far less $$. I'll try using it when searing with my flamethrower for sure!!
Sou vide two steaks of differnt kinds in the same bag to infuse beefyness with tenderness like a skirt steak with a fillet minon
If you want to use butter, go to the experts -- Bordier Beurre from France. They have unsalted, half-salted, full sea-salted, seaweed, etc etc.