This is the dream team of taste testers. Even if Angel is gonna hate it, he still tries it, and isnt afraid to say if he doesnt like something. So many creators only want to create content that showcases how everyone will love a dish, but Guga and team will tell it like it is.
@@ThermiteKittyYeah, but they might as well put a bratty 5 year old in place of him because he has the pallet and personality of one. Also, Guga, Leo, and Maumau don't like EVERYTHING
In Germany and Austria, there is a traditional dish called "Sauerbraten". It is basically a big piece of beef (some regional recipes use pork) brined in vinegar brine with spices for at least several days and then cooked as a roast. The brine is then used for preparing a sauce.
I'm German and it's the worst thing I've ever eaten... I hate acidic foods, Sauerbraten doesn't taste like meat anymore it's just vinegar. Horrible. I completely understand Angel's reaction here and would have reacted the same.
My favorite meat channel, I am a vegan full time single dad and my kids are not vegan. Thanks to Guga my kids get their meat cooked properly whether it comes from cow or rice paddy rat ( we live in rural thailand). I have learned so much from this channel....personally I wouldn't eat any of it...but I proudly cook and serve it to my loved ones. Respect from Thailand.
@@FIXTREME yes...big rats that live in the rice paddies...and frogs...and bugs...wild birds including sparrows. This is the poorest part of Isaan, people earn less than $10 a day if they have a job here so people eat any protein they can.
I'm going to have to try this with some homemade pickle brine. I work in a really hot shop and a little pickle juice when I get home helps prevent cramps, so I make jars of pickled stuff. Usually it's cucumbers, carrots, onion, cauliflower, turnips, jalapeños, and eggs, with the usual pickling spices and a bundle of dill. Obviously the brine takes on a lot of flavor from the vegetables, but I have to wonder how much those flavors would come through after cooking. As an aside, I used purple cauliflower in my latest batch, and it turned the whole thing barbie pink. The coloration even soaked all the way through the eggs to the yolk. It still tastes the same, it's just incredibly pink this time.
You essentially made a steak version of a German roast: "Sauerbraten". We usually do that to Beef now but it's traditional with horsemeat to tenderize the meat of a working horse. To the brine you also add wine and spices. Then after two to three weeks you take out the roast. Give it a crust. Then add the brine onions and a kind of gingerbread and raisins to the sauce. The roast must be completely covered. Then when the roasts done you remove it slice it and puree the sauce.
In the south of the Netherlands, we have "Zoervleis" or "sour meat", which is a stew or hachee traditionally made of horse meat. Never realized the vinegar was supposed to tenderize the tough meat if a working horse! We also have "rabbit in acid", which sounds like it's preparation is a lot more like Sauerbraten, also probably because wild rabbits use their muscles a lot
Came to comment this as I just brined Sauerbraten this week, then saw this comment immediately upon scrolling down. I usually leave it in the fridge for 14 days, but ofc. depends on the thickness of your roast. And yes, usually I use beef as I get quite a lot of beef every 2 months from relatives that have a farm here, but every now and then I buy horse roast from a horse butcher nearby. The difference between both isn't really as big as one might expect though because both get quite tender with the brine and 90% of the taste is gonna come from the spices and vinegar. One of my favourite dishes ever.
@@JaQba91 Here in my region you usually use Printen, specifically Aachener Printen. It's a Lebkuchen similar to gingerbread, but Pumpernickel is a whole grain rye bread.
Can I just say your side dishes are an entire mood? I'd never seen such appealing comfort food in my existence, except for when it's cooked by a grandparent.
Guga I can’t even tell you how much you’ve improved my grilling! So from me and all my friends and family I bbq and grill for thank you buddy keep on being you!
I gotta give Angel props, he isn’t fooled or tricked into anything he knows or understands. U know within seconds if Angel is or ain’t about it. Just his immediate facial impressions say more than before even says anything.
Hey Guga- just started watching you guys about a week ago. I’ve loved the cooking content and the awesome positive energy you guys bring. Thanks for being something that allows me to be a happier person!
These are my favorite vids, when he does it for 3 different timeframes, possibly to short, seemingly the right amount of time, and possibly to long. It's a good teaching process.
I've got an experiment for you to try! So my apartment does not allow BBQs or smokers or anything of the sort, so outdoor cooking is out of the question. I've been wanting to do some smoking lately, and I have oven smoked before (package the chips in tin foil, heat them up to smoking and then put them in the oven with your meat in a large roaster) but I needed the chips and I've been dragging my feet. Then I noticed I have some cedarwood essential oil. "This couldn't possibly work could it?" I thought to myself. So, being a brave Guga fan that I am, I picked up all the basic fixings and made some smash burgers on my cast iron. After letting the meat brown for about a minute on one side I added two drops of the pure cedarwood oil and covered the cast iron for about 3 minutes to trap in the cedar vapor. After it looked like the smoke had mostly settled or escaped I removed the lid, continued to sear the one side (steam prevented it from browning too much further with the lid on) The flipped and added some American cheese to finish it off. So many things could have gone wrong. I didn't expect the cedar flavor to come thorough since one usually smokes for hours. If it did, I figured it would more likely taste acrid. If not, would cedar even work as a flavor? You usually use it for salmon. Would the steaming/smoking portion of the cooking ruin the burger? Everything that I could find suggested it would be fine, but the cedarwood oil was meant for a diffuser, not cooking... would it kill me?! Would my persistent anxiety ever let up?!? Let me tell you though, it was the best burger I'd ever made. The flavor was noticeable but not overpowering. It was this BEAUTIFUL buttery, nutty flavor that complimented the burger so well. I'd love to try it with Hickory oil some time, but I honestly have trouble imagining it being better than this. But I have no comparison for this! I'll probably try oven smoking at some point, but how does it compare to a proper smoker? I'd love to know if it's anything like liquid smoke, but I kind of refuse to buy the stuff. Not sure if there are any other smoking methods... Help me Guga, you're my only hope!
Pickle juice, the not so secret, secret ingredient of side dishes. The juice adds so much flavor! My favorite is using it in deviled egg filling. It also works in egg salad, potato salad, ham salad, tuna salad... chef's kiss!
Poor Angel. He probably feels like he got robbed. I don’t hate pickles but I know some people just really do NOT like them. He knew he got the short end of the stick on this experiment. ❤️ Angel for being a good sport. Thank you, Guga, for another good experiment! ~Sharon from Florida
Guga! I just want you to know that my family loves your videos! I really like this one in particular and use it in my science classroom to help teach my students about the scientific method. You do such a good job of mentioning what your control and independent variables are. It makes for a very easy and fun way for my students to understand and see the scientific method in action.
Love these experiments. I also enjoy pickles & I know there are many great dishes involving meat+vinegar, so this one was fascinating. The soy sauce experiment was a no-brainer because I often incorporate soy sauce in my marinades, but this pickle idea was unexpected genius for a steak.
One time I marinated some top sirloin cuts in pepperoncini juice overnight. It tenderized them so well, my friend said it was one of the best steaks I've made.
This video makes you appreciate the logistics and forward planning thats needed to keep pumping videos that requires multi week aging on a regular basis. A bit mind blown personally. :)
absolutely love your content. The burgers through the decades reeled me in and got me to stay, and every new video I watch makes me want even more. Thank you for the top quality content!!
Looks pretty good to me! Maybe try green olive brine sometime? I've done a potroast recipe with green olives + brine as part of it, and that was really good.
First, I'm not sure if these are regional or available everywhere but I would like your team to see what is a better burger substitute, a cube steak or a tenderette. Plus it would give you a new toy to play with, a power tenderizer!
he labels the cutting board as we see. The thermometers are also have numbers on them. And in this one he cooked the steaks 2 at at a time. With all of that, an the fact that sometimes the steaks even look a bit different. Plus the fact that everything is recorded. Seems like it would be nearly impossible to swap two steaks on accident.
Only a few months ago, he actually did! He accidentally dry-aged a steak for *Four Years!* He has a system, and it's probably a good one, but mistakes do occasionally happen no matter how good that system could be.
Hi Guga ! You always use garlic powder to season your steak, but I was wondering if it would not be better to use other garlic seasoning like fresh garlic, garlic paste or some kind of garlic compound better ? Would you make a video about using the best way to use garlic with steaks ? Love you
So, when Guga said he drinks pickle juice... I do that too, but almost exclusively when im sick and have a sore throat. The flavor and salts are easier to keep down when im feeling nauseous, and the vinegar helps to kill the bacteria that form on the raw part of your sore throat which worsens the condition and makes it take FOREVER to heal up. It's best not to leave the acidity on your throat though, as in lower concentrations for some reason it actually aides the growth of the very bacteria you're looking to kill off. So I usually finish it off with chewing up a chewable antacid (which also helps with the nausea).
Ill have yo try this with the week long method. I cant see myself going a whole month on a steak though. I absolutely love pickles and drink the juice as well and even started to ferment a jar of pickles and onions today. Ive marinated steaks in wine for a couple of hours and was impressed with that but a 24 hour one was just too much. Lost almost all pf the beef flavor.
Hey Guga, thanks for your great videos. After watching your videos, I have three requests for future videos: - Please try some other cattle breeds than wagyu and American beef. - How do you clean all your pans and other cooking ustensils so they continue to be so shiny ? - Please cook a foie gras in a terrine using sous vide. And yes I'll repeat those requests often. ;D
I put mayonnaise and cinnamon in mine and then put it over a heaping scoop of vanilla ice cream, then I put it all inside a hamburger and then I put inside a tuna sandwich.
I love how you didnt even have to trick Angel into picking up the pickle. It was perfect how he got the potato first and just thought 'damn I want another!' Oh and drinking pickle juice is normal Guga, dont worry. It's actually really good to do if you've been working out or were out in the sun and sweating for a while.
Don't forget that pickles originally didn't use vinegar - salt brine with garlic & dill is the old world style (vinegar speeds the process, but prevents the formation of lactic acid and the acidophilus bacteria that are tremendously good for you. Most grocery stores will have some old-style pickles in the refrigerated section (usually near the fresh sauerkraut and kimchee). An experiment with a salt-brine pickle juice for a week would be interesting 🙂It seems like you've already done something with kimchee - was it dry-aging?
Man I wish I could be there for this video. Im with you Guga. My kids eat the pickles and I drink the juice. I truly feel sorry for people that don't like veggies. Great video guys 👍
I often make picked eggs with the juice left over from the pickles. If not, I might drink it like you do. I was at the supermarket last year, and I find a small bottle - maybe 3 ounces - of pickle juice next to the 5-hour energy. Something like $5 for one 3 oz. bottle. You can get 15 pickle spears and 10 oz. pickle juice for $5.
@@FarmerFigs I chopped them into egg salad, tuna salad, and potato salad. Things that use pickles and eggs anyways. Solid use of them rather than eating them on their own.
I did this with chicken once before, soaked my chicken for 2 hours in some high quality leftover pickle juice and then breaded and fried it and it was some of the best fried chicken i've ever had. A month seems a bit excessive though lol.
Guga, have you ever done a video on cooking well done steaks correctly? Obviously everyone likes a good medium rare, but some people like a well done steak, as long as it's done correctly.
He did a collab with "Nate from the Internet" where they taste-tested multiple grades of well-done steak. The video is on Nate's channel because Guga (allegedly) refused to upload it.
Basically like a typical german dish in the Rhine-Area like Cologne. Called „Sauerbraten“. It is a pickled piece of meat - horse or beef and cooked after some days or weeks.
When we were hunting one time, we stuck some freshly harvested deer meat (cubes of backstraps) into a jar of homemade pickle juice/brine. After a about day of soaking we used the meat for shish kabobs over open fire. It was amazing as the brine tenderized the meat.
Guga!!! You have to bring pickles to the sous vide a steak! Maybe, dehydrate the pickles and grind them to use as a seasoning?? 🤔🤔 Or perhaps marinate the steak with pickle brine! I think that would make for a great video! 💪
Hey Guga. My soul mate and I love your videos alot! We are getting married in Oct and would love to meet you to try one of your famous Guga steaks!! I know, I know.. this is a long shot. We follow your recipes and use them often. It would be the highest honor! Keep up the amazing vids my guy. ❤
They make Pickle pops that you freeze like popsicles in the freezer. I bring those with me on motorcycle trips to replenish my electrolytes. Pickle juice is the best juice! Loved this video!
Amazing how guga can prepare all the steaks perfectly in time, all same fresh steaks with the control, day, week and month steaks planned out for one video
You guys just rediscovered German sauerbraten, except in steak form. Marinating meat in something very acidic can make it little thought (what happened to one day steak) but prolonged soak dissolves all connective tissue, making meat extremely tender. Usually it's done with something tougher with higher amount of connective tissue and combined with slow, wet cooking method like stewing or in more modern times sous vide. It's a way to turn even the toughest, saddest piece of meat from an old farm-working bull into a pretty decent meal.
It would be very interesting to see such experiment made with actual "pickled cucumbers". I know that in the US usually pickled cucumbers means those in vinegar. In poland we name them: "konserwowe" - that roughly translates to "preserved". Originally pickled cucumbers in central - eastern europe are fermented in a jar filled with just water, salt and some herbs and spices. There are kinda stronger in their own way and different to those ones with vinegar. Propably water from them won't make the steak so tuff due to lack of vinegar. Those pickled cucumbers are very tasty and have, I would say like a "fizzy" taste. Pretty similar to sauerkraut.
Hi Guga, please dry age in edible dirt/clay. It would be so interesting to see what tones and flavours it would give the meat! This is the 145th time asking btw.
The day old one, the protein fibers were tightened by the vinegar and thats why it felt hard. The other two the protein fibers got so tight that they snapped/broke and that makes it more tender. Indirect heat does the same thing.
There is a famous German dish where you do this but with a roast kalled Sauerbraten. A sour meat with a sweet vegetable a salty beafy souce and dumplings sounds weird but its perfect rafined balance anf absolutely heavenly.
oh yea, give dry aging a bit of a shake up by recrystalising salt with stuff either floating or dissolved into solution. i kinda want to see what flavours can successfully be carried just by salt. might be overkill compared to a salt heavy dry mix but i think that might let you dry age some flavours that otherwise just wouldn't penetrate the meat.
There are pickles that are fermented like sauerkraut others are just preserved in vinegar. The juice of fermented pickles would contain the lacto-fermentation organism that would consume the sugars of the steak.
in my country we use a marinade of 50% vinegar - 50% wine (spices, roots and herbs) on wild boar meat and in 24 hours it is ready to cook and very tender. Αfter 24 hours the meat is washed with wine and after drying it is ready to be cooked. BBQ not indicated for this type of marinade tho
If you want to make it milder you should dilute the pickle juice when marinating so you use one part of that brine to one part water, so it'll be half as effective in the same period of time. And one reason for that is that the brine is insanely full of salt content which cooks your steak, and you don't want it to cook the outside 'too' much. Maybe one part brine to one part water and one part vinegar to offset the salt levels.
In Malaysia we also have this kind of fermented food usually fish, we called it “pekasam” . If im not mistaken Indonesia also has the similar kind of food but i dont know what is it called.
I just thought of something interesting to try. You have done peanut butter but there is something interesting to note. Most peanuts used for peanut butter are fresh ones which typically yield the good flavor but typically those peanuts all share pretty much the same flavor. That is until you slow boil them. Boiled peanuts have a very different flavor depending on the length of time cooked. The result can be quite a bit different. I can't help but what would happen if you slow cooked em, break them down to powder, and then add it to the steak in some form would you get a very different result. I could certainly see this being used to make a sort of smokey compound butter with mixed with ground up slow cooked peanuts.
Don't worry you're not alone Guga! I enjoy a nice drink of pickle juice too, straight out of the jar. Did you know there's a version of the dirty martini made with pickle juice?
My 6 year old loves watching your videos with me!! He even asks to watch your videos!! "Let's watch GuGa together Mommy!" Than he picks which video he wants to watch. ❤
This is the dream team of taste testers. Even if Angel is gonna hate it, he still tries it, and isnt afraid to say if he doesnt like something. So many creators only want to create content that showcases how everyone will love a dish, but Guga and team will tell it like it is.
Fr, people hate on Angel but someone who's a bit picky is better than 3 guys who love everything.
@@ThermiteKittyYeah, but they might as well put a bratty 5 year old in place of him because he has the pallet and personality of one. Also, Guga, Leo, and Maumau don't like EVERYTHING
Partly because they aren't really testing recipies. They're doing experiments some just aren't going to work.
@throwaway3873 which this is not
You never say no to a guga steak
In Germany and Austria, there is a traditional dish called "Sauerbraten". It is basically a big piece of beef (some regional recipes use pork) brined in vinegar brine with spices for at least several days and then cooked as a roast. The brine is then used for preparing a sauce.
it's like sauerkraut but with beef? sounds cool
@@pokenoobmx3445 Well no, no fermentation taste to it and you don't have to use beef. Veal and horse is used and also pretty good.
Reminds me of pickled bologna
no. lol. way to say "im too r3333t44rded to read the comment i replied to"@@pokenoobmx3445
I'm German and it's the worst thing I've ever eaten... I hate acidic foods, Sauerbraten doesn't taste like meat anymore it's just vinegar. Horrible.
I completely understand Angel's reaction here and would have reacted the same.
R.I.P. that second side dish that they didn't taste for us to see 😅
I was curious too see what they thought 😂
Theres only so much disappointed Angel they can put in one video 😂
I DIDN’T EVEN NOTICE LOL😂 but @jaimie3818 is right 👌🏼
I'm guessing that's because they're all supposed to try them, and there is no way Angle is going to try undisguised pickles.😄
@@jaye1967 90 degree Angle is up-right!
I love how Angel never holds back and is so honest!
Just how like it
My favorite meat channel, I am a vegan full time single dad and my kids are not vegan. Thanks to Guga my kids get their meat cooked properly whether it comes from cow or rice paddy rat ( we live in rural thailand). I have learned so much from this channel....personally I wouldn't eat any of it...but I proudly cook and serve it to my loved ones.
Respect from Thailand.
Rat?
@@FIXTREME yes...big rats that live in the rice paddies...and frogs...and bugs...wild birds including sparrows. This is the poorest part of Isaan, people earn less than $10 a day if they have a job here so people eat any protein they can.
Bro are you in buriram
I have also had rat / land in rural Thailand and plan to retire young there
@@spatoinker8743 Nong khai
I'm going to have to try this with some homemade pickle brine. I work in a really hot shop and a little pickle juice when I get home helps prevent cramps, so I make jars of pickled stuff. Usually it's cucumbers, carrots, onion, cauliflower, turnips, jalapeños, and eggs, with the usual pickling spices and a bundle of dill. Obviously the brine takes on a lot of flavor from the vegetables, but I have to wonder how much those flavors would come through after cooking.
As an aside, I used purple cauliflower in my latest batch, and it turned the whole thing barbie pink. The coloration even soaked all the way through the eggs to the yolk. It still tastes the same, it's just incredibly pink this time.
You essentially made a steak version of a German roast: "Sauerbraten". We usually do that to Beef now but it's traditional with horsemeat to tenderize the meat of a working horse. To the brine you also add wine and spices. Then after two to three weeks you take out the roast. Give it a crust. Then add the brine onions and a kind of gingerbread and raisins to the sauce. The roast must be completely covered. Then when the roasts done you remove it slice it and puree the sauce.
In the south of the Netherlands, we have "Zoervleis" or "sour meat", which is a stew or hachee traditionally made of horse meat. Never realized the vinegar was supposed to tenderize the tough meat if a working horse!
We also have "rabbit in acid", which sounds like it's preparation is a lot more like Sauerbraten, also probably because wild rabbits use their muscles a lot
Came to comment this as I just brined Sauerbraten this week, then saw this comment immediately upon scrolling down.
I usually leave it in the fridge for 14 days, but ofc. depends on the thickness of your roast.
And yes, usually I use beef as I get quite a lot of beef every 2 months from relatives that have a farm here, but every now and then I buy horse roast from a horse butcher nearby. The difference between both isn't really as big as one might expect though because both get quite tender with the brine and 90% of the taste is gonna come from the spices and vinegar.
One of my favourite dishes ever.
This „kind of gingerbread” is called „pumpernickel” or „honey-cake/gingerbread” in Polish called „piernik”?
This recipe looks yummy tho 😋
@@JaQba91 Here in my region you usually use Printen, specifically Aachener Printen. It's a Lebkuchen similar to gingerbread, but Pumpernickel is a whole grain rye bread.
mmmmmmm... _horse_
Can I just say your side dishes are an entire mood? I'd never seen such appealing comfort food in my existence, except for when it's cooked by a grandparent.
He needs to organize and archive all the damn side dishes in his videos! I need to start making these
@@ZyklonBeast12 He has a cookbook for sale. The link is in the description.
Guga I can’t even tell you how much you’ve improved my grilling! So from me and all my friends and family I bbq and grill for thank you buddy keep on being you!
add a comma after “for” to make it easier to read
@@poluefemus 🤓
@@poluefemus'',,,,,,,,,,,,,,, I’m a jerk ,,,,,,,,,,,,,
@@windowschips i just said it because it was a pain to understand the comment
@@poluefemusnot really
I love that you got so many promos in this. I love it man.
I gotta give Angel props, he isn’t fooled or tricked into anything he knows or understands. U know within seconds if Angel is or ain’t about it. Just his immediate facial impressions say more than before even says anything.
As a pickle and meat lover, this episode was unbelievably hunger inducing.
SAME.
Pickles are my favorite food so this was TEMPTING.
Hey Guga- just started watching you guys about a week ago. I’ve loved the cooking content and the awesome positive energy you guys bring. Thanks for being something that allows me to be a happier person!
These are my favorite vids, when he does it for 3 different timeframes, possibly to short, seemingly the right amount of time, and possibly to long. It's a good teaching process.
I've got an experiment for you to try! So my apartment does not allow BBQs or smokers or anything of the sort, so outdoor cooking is out of the question. I've been wanting to do some smoking lately, and I have oven smoked before (package the chips in tin foil, heat them up to smoking and then put them in the oven with your meat in a large roaster) but I needed the chips and I've been dragging my feet.
Then I noticed I have some cedarwood essential oil. "This couldn't possibly work could it?" I thought to myself. So, being a brave Guga fan that I am, I picked up all the basic fixings and made some smash burgers on my cast iron. After letting the meat brown for about a minute on one side I added two drops of the pure cedarwood oil and covered the cast iron for about 3 minutes to trap in the cedar vapor. After it looked like the smoke had mostly settled or escaped I removed the lid, continued to sear the one side (steam prevented it from browning too much further with the lid on) The flipped and added some American cheese to finish it off.
So many things could have gone wrong. I didn't expect the cedar flavor to come thorough since one usually smokes for hours. If it did, I figured it would more likely taste acrid. If not, would cedar even work as a flavor? You usually use it for salmon. Would the steaming/smoking portion of the cooking ruin the burger? Everything that I could find suggested it would be fine, but the cedarwood oil was meant for a diffuser, not cooking... would it kill me?! Would my persistent anxiety ever let up?!?
Let me tell you though, it was the best burger I'd ever made. The flavor was noticeable but not overpowering. It was this BEAUTIFUL buttery, nutty flavor that complimented the burger so well. I'd love to try it with Hickory oil some time, but I honestly have trouble imagining it being better than this.
But I have no comparison for this! I'll probably try oven smoking at some point, but how does it compare to a proper smoker? I'd love to know if it's anything like liquid smoke, but I kind of refuse to buy the stuff. Not sure if there are any other smoking methods...
Help me Guga, you're my only hope!
Delicious!
Lol that's sick dude
Guga, give this man experiment a try!
Pickle juice, the not so secret, secret ingredient of side dishes. The juice adds so much flavor! My favorite is using it in deviled egg filling. It also works in egg salad, potato salad, ham salad, tuna salad... chef's kiss!
Poor Angel. He probably feels like he got robbed. I don’t hate pickles but I know some people just really do NOT like them. He knew he got the short end of the stick on this experiment. ❤️ Angel for being a good sport. Thank you, Guga, for another good experiment! ~Sharon from Florida
This is further evidence that Angel has like the least developed tastebuds of the crew, as well as many adults.
Just because you like pickles doesn't mean your taste buds are developed. People like different things 🙄
@@awesomeelk2920 "People like different things"
The exact opposite of Angel. His palate is very narrow. He likes about 3 foods.
@@buckiesmallsWhy you hating man
Guga probably cooked him a bunch of regular steaks after the video to make up for it lol
I love when you make videos like these, i love seeing how different they all end up
Guga! I just want you to know that my family loves your videos! I really like this one in particular and use it in my science classroom to help teach my students about the scientific method. You do such a good job of mentioning what your control and independent variables are. It makes for a very easy and fun way for my students to understand and see the scientific method in action.
please dry age steak in cured egg yolk please please please
Love these experiments. I also enjoy pickles & I know there are many great dishes involving meat+vinegar, so this one was fascinating. The soy sauce experiment was a no-brainer because I often incorporate soy sauce in my marinades, but this pickle idea was unexpected genius for a steak.
One time I marinated some top sirloin cuts in pepperoncini juice overnight. It tenderized them so well, my friend said it was one of the best steaks I've made.
I’m trying that
Oh man, how I love the work of montage guys, editing that keeps me want watching this without looking anywhere else, absolutely incredible work 👏👏
This video makes you appreciate the logistics and forward planning thats needed to keep pumping videos that requires multi week aging on a regular basis. A bit mind blown personally. :)
Guga has a whole wall that's nothing but a calendar
I couldn't wait to watch angel try everything in this episode 😂
Using such good quality steaks for food experiments must be difficult I bet Guga is in a pickle every time he shoots this videos
The money he gets from videos soothes the pain lol
Giga maj
GUGA!
Yeah, but they are his bread and butter.
Of course the Ina pfp says a pun
absolutely love your content. The burgers through the decades reeled me in and got me to stay, and every new video I watch makes me want even more. Thank you for the top quality content!!
my favourite types of guga videos :))
Same
Looks pretty good to me! Maybe try green olive brine sometime? I've done a potroast recipe with green olives + brine as part of it, and that was really good.
First, I'm not sure if these are regional or available everywhere but I would like your team to see what is a better burger substitute, a cube steak or a tenderette. Plus it would give you a new toy to play with, a power tenderizer!
That was some pretty epic steak music. Sounded like it should be on a Mortal Kombat soundtrack
I'm curious if guga ever forgets the order of the steak after they are cooked in an experiment. It seems pretty easy to make a slipup.
He probably has a system.
he labels the cutting board as we see.
The thermometers are also have numbers on them.
And in this one he cooked the steaks 2 at at a time.
With all of that, an the fact that sometimes the steaks even look a bit different. Plus the fact that everything is recorded.
Seems like it would be nearly impossible to swap two steaks on accident.
He labels everything so it's pretty hard to screw up
Only a few months ago, he actually did!
He accidentally dry-aged a steak for *Four Years!*
He has a system, and it's probably a good one, but mistakes do occasionally happen no matter how good that system could be.
In this particular case, since vinegar is such a strong flavor, you could figure it out even if they were mixed up.
I love how my guy Angle never HOLDS Back and
His so Honest
You blurred him out like we didn’t already know it was gonna be pickiest eater in the world Angel that hates pickles.
Really need to start making a list of these awesome side dishes
It’s been so great to watch you grow your show from the very beginning, much respect!
I would hope that brining a steak for a month would give you time to make a side dish 😂
Hi Guga !
You always use garlic powder to season your steak, but I was wondering if it would not be better to use other garlic seasoning like fresh garlic, garlic paste or some kind of garlic compound better ?
Would you make a video about using the best way to use garlic with steaks ?
Love you
already has a video like that
As a pickle lover I approve this video.
The one nephew got super mad and put in a bad mood after he accidentally bet the pickle fry
@@DH-. why yes, yes he did.
Same here
🥒
Honestly if I was Angel, I’d be mad too 😭 if I bit into a fry and tasted pickle, I was squaring up everyone 😂
So, when Guga said he drinks pickle juice... I do that too, but almost exclusively when im sick and have a sore throat.
The flavor and salts are easier to keep down when im feeling nauseous, and the vinegar helps to kill the bacteria that form on the raw part of your sore throat which worsens the condition and makes it take FOREVER to heal up.
It's best not to leave the acidity on your throat though, as in lower concentrations for some reason it actually aides the growth of the very bacteria you're looking to kill off.
So I usually finish it off with chewing up a chewable antacid (which also helps with the nausea).
Ill have yo try this with the week long method. I cant see myself going a whole month on a steak though. I absolutely love pickles and drink the juice as well and even started to ferment a jar of pickles and onions today. Ive marinated steaks in wine for a couple of hours and was impressed with that but a 24 hour one was just too much. Lost almost all pf the beef flavor.
Angel cracks me up. "Thank you airup for sponsoring this video." such a funny deflection lol
The bravery in you to eat that steak oh my god
Hey Guga, thanks for your great videos.
After watching your videos, I have three requests for future videos:
- Please try some other cattle breeds than wagyu and American beef.
- How do you clean all your pans and other cooking ustensils so they continue to be so shiny ?
- Please cook a foie gras in a terrine using sous vide.
And yes I'll repeat those requests often. ;D
Nothing weird about drinking pickle juice. It's extra good ice cold and if it's spicy
I put mayonnaise and cinnamon in mine and then put it over a heaping scoop of vanilla ice cream, then I put it all inside a hamburger and then I put inside a tuna sandwich.
@@jirikurto3859 i would rather kill myself than eat that
@@jirikurto3859 Are you a serial killer?
@@jirikurto3859 AMAZING 🤢
Ha, I too have been known to drinketh the demon juice...
Huge respect for Angel for being brave and putting the food he hates to his palette.
I love how you didnt even have to trick Angel into picking up the pickle. It was perfect how he got the potato first and just thought 'damn I want another!'
Oh and drinking pickle juice is normal Guga, dont worry. It's actually really good to do if you've been working out or were out in the sun and sweating for a while.
But not for your teeth
Nothing quite beats smelling of both sweat and pickle juice huh
your videos are great vibes feels almost like hanging with the bros, watching all your vids keep it goin :)
Don't forget that pickles originally didn't use vinegar - salt brine with garlic & dill is the old world style (vinegar speeds the process, but prevents the formation of lactic acid and the acidophilus bacteria that are tremendously good for you. Most grocery stores will have some old-style pickles in the refrigerated section (usually near the fresh sauerkraut and kimchee). An experiment with a salt-brine pickle juice for a week would be interesting 🙂It seems like you've already done something with kimchee - was it dry-aging?
That's great to know!
Why did you salt them AFTER brining them?
5:19 THEY DOUBLE TEAMED GUGA ON CAMERA?!?!
Man I wish I could be there for this video. Im with you Guga. My kids eat the pickles and I drink the juice. I truly feel sorry for people that don't like veggies. Great video guys 👍
I don't.
Yay, I was waiting for this one
(Ps. Thanks to youtube for not notifying me when video came out and thanks to you for satisfying my curiosity)
Alan's deception
Need to brine a pork shoulder in pickle juice for Cuban sandwiches!!!
You can really tell how much Angel loves pickles 😂
Geez, watching this @ 3am when I should be sleeping, now I'm tired AND hungry. Looks soooo good.
I often make picked eggs with the juice left over from the pickles. If not, I might drink it like you do. I was at the supermarket last year, and I find a small bottle - maybe 3 ounces - of pickle juice next to the 5-hour energy. Something like $5 for one 3 oz. bottle. You can get 15 pickle spears and 10 oz. pickle juice for $5.
I tried that. Dill and egg is not for me.
@@jffry890 I agree. Dill + Egg tastes almost like dirt to me
@@FarmerFigs I chopped them into egg salad, tuna salad, and potato salad. Things that use pickles and eggs anyways. Solid use of them rather than eating them on their own.
I did this with chicken once before, soaked my chicken for 2 hours in some high quality leftover pickle juice and then breaded and fried it and it was some of the best fried chicken i've ever had. A month seems a bit excessive though lol.
Guga, have you ever done a video on cooking well done steaks correctly? Obviously everyone likes a good medium rare, but some people like a well done steak, as long as it's done correctly.
All well done steaks are wrong.
He did a collab with "Nate from the Internet" where they taste-tested multiple grades of well-done steak. The video is on Nate's channel because Guga (allegedly) refused to upload it.
Basically like a typical german dish in the Rhine-Area like Cologne. Called „Sauerbraten“. It is a pickled piece of meat - horse or beef and cooked after some days or weeks.
"Pickle fries..." and a HUGE side of SIDE EYE from Angle. AWESOME!!!
When we were hunting one time, we stuck some freshly harvested deer meat (cubes of backstraps) into a jar of homemade pickle juice/brine. After a about day of soaking we used the meat for shish kabobs over open fire. It was amazing as the brine tenderized the meat.
Guga!!! You have to bring pickles to the sous vide a steak! Maybe, dehydrate the pickles and grind them to use as a seasoning?? 🤔🤔 Or perhaps marinate the steak with pickle brine! I think that would make for a great video! 💪
Hey Guga. My soul mate and I love your videos alot! We are getting married in Oct and would love to meet you to try one of your famous Guga steaks!! I know, I know.. this is a long shot. We follow your recipes and use them often. It would be the highest honor! Keep up the amazing vids my guy. ❤
They make Pickle pops that you freeze like popsicles in the freezer. I bring those with me on motorcycle trips to replenish my electrolytes. Pickle juice is the best juice! Loved this video!
Amazing how guga can prepare all the steaks perfectly in time, all same fresh steaks with the control, day, week and month steaks planned out for one video
It’s not really that hard.
There's a thing called Sauerbraten in Germany, literally beef cooked in a vinegar solution and served with a dark vinegar meat gravy.
You guys just rediscovered German sauerbraten, except in steak form.
Marinating meat in something very acidic can make it little thought (what happened to one day steak) but prolonged soak dissolves all connective tissue, making meat extremely tender. Usually it's done with something tougher with higher amount of connective tissue and combined with slow, wet cooking method like stewing or in more modern times sous vide. It's a way to turn even the toughest, saddest piece of meat from an old farm-working bull into a pretty decent meal.
It would be very interesting to see such experiment made with actual "pickled cucumbers". I know that in the US usually pickled cucumbers means those in vinegar. In poland we name them: "konserwowe" - that roughly translates to "preserved". Originally pickled cucumbers in central - eastern europe are fermented in a jar filled with just water, salt and some herbs and spices. There are kinda stronger in their own way and different to those ones with vinegar. Propably water from them won't make the steak so tuff due to lack of vinegar. Those pickled cucumbers are very tasty and have, I would say like a "fizzy" taste. Pretty similar to sauerkraut.
I am so happy guga is a pickle lover. I wish he would tell us his favorite pickle brand
Hi Guga, please dry age in edible dirt/clay. It would be so interesting to see what tones and flavours it would give the meat! This is the 145th time asking btw.
The day old one, the protein fibers were tightened by the vinegar and thats why it felt hard. The other two the protein fibers got so tight that they snapped/broke and that makes it more tender. Indirect heat does the same thing.
During the harvest season in spring or autumn it might be fun and interesting to try an experiment with fresh American Ginseng.
There is a famous German dish where you do this but with a roast kalled Sauerbraten. A sour meat with a sweet vegetable a salty beafy souce and dumplings sounds weird but its perfect rafined balance anf absolutely heavenly.
I love it! I have an issue of running out of pickle juice in my pickles, cuz I love to drink it. 😋
This is a steak imma for sure try! ❤
oh yea, give dry aging a bit of a shake up by recrystalising salt with stuff either floating or dissolved into solution.
i kinda want to see what flavours can successfully be carried just by salt.
might be overkill compared to a salt heavy dry mix but i think that might let you dry age some flavours that otherwise just wouldn't penetrate the meat.
In germany we drink picklejuice with Jäger as a shot.. some villages in Bavaria also put Tabasco in it. U have to try it ❤
I'm with Angel on the pickles
Do the same thing with olive juice from green, kalamata and black olives.
There are pickles that are fermented like sauerkraut others are just preserved in vinegar. The juice of fermented pickles would contain the lacto-fermentation organism that would consume the sugars of the steak.
I see Guga is a cultured man as-well, I also drink pickle juice sometimes ;) There is something amazing about the cold tangy, salty dill flavors.
just found this channel and I'm so glad that I did because now I feel inspired to make my own steak :D (first time)
6:05 Guga’s Evil Laugh here on Angel killed me 🤣🤣🤣🤣🤣
8:44 Actually Egyptians have tradition of Drinking Pickle Juice only Hardcore Pickle Fans 😂
Angels face, priceless everybody.
in my country we use a marinade of 50% vinegar - 50% wine (spices, roots and herbs) on wild boar meat and in 24 hours it is ready to cook and very tender. Αfter 24 hours the meat is washed with wine and after drying it is ready to be cooked. BBQ not indicated for this type of marinade tho
Guga you need to try "Minnesota Suchi" it's pickle's rolled in ham and cream cheese
If you want to make it milder you should dilute the pickle juice when marinating so you use one part of that brine to one part water, so it'll be half as effective in the same period of time.
And one reason for that is that the brine is insanely full of salt content which cooks your steak, and you don't want it to cook the outside 'too' much.
Maybe one part brine to one part water and one part vinegar to offset the salt levels.
You definetely need more pickles on the show. Way more pickles!
try the german dish sourroast(sauerbraten) its made with a pickled beefshoulder und longcooked with a creamy sour sauce, potatoes and red cabbage.
Lol at the end when Angel said f*** the pickles 😅
In Malaysia we also have this kind of fermented food usually fish, we called it “pekasam” . If im not mistaken Indonesia also has the similar kind of food but i dont know what is it called.
Guga!!! I’ve been doing that with chicken forever 👍🏽👍🏽
I just thought of something interesting to try. You have done peanut butter but there is something interesting to note. Most peanuts used for peanut butter are fresh ones which typically yield the good flavor but typically those peanuts all share pretty much the same flavor. That is until you slow boil them. Boiled peanuts have a very different flavor depending on the length of time cooked. The result can be quite a bit different. I can't help but what would happen if you slow cooked em, break them down to powder, and then add it to the steak in some form would you get a very different result. I could certainly see this being used to make a sort of smokey compound butter with mixed with ground up slow cooked peanuts.
Bring on the PICKLE BABY! My family used to make a beautiful kosher dill! I too love drinking pickle juice.
As someone who hates pickles and loves steak, I'm watching this with a sort of horrified fascination. Loving it so far lol
The music while cooking was awesome!
Don't worry you're not alone Guga! I enjoy a nice drink of pickle juice too, straight out of the jar. Did you know there's a version of the dirty martini made with pickle juice?
My 6 year old loves watching your videos with me!! He even asks to watch your videos!! "Let's watch GuGa together Mommy!" Than he picks which video he wants to watch. ❤
Could you do the pickle soak experiment with other meats, like ham or chicken?