They all said, use PRESERVED Lemons on Steaks! So we tried!
ฝัง
- เผยแพร่เมื่อ 15 ก.พ. 2022
- Lemon has been used with meat for years, today I test out a very unique lemon to see how much it can improved the steak! I had no idea preserved lemons tasted like this and I hope this encourages you to give it a try to something new.
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* Preserved Lemon Compound Butter *
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1 tbsp Preserved Lemon Skin amzn.to/3BmkEln
2 tsp Garlic Paste
1 tbsp Freeze Dry Parsley
1 tsp Salt
1 tsp Black Pepper
* Gremolata *
2 tbsp Preserved Lemon Skin amzn.to/3BmkEln
2 Minced Garlic
2 tbsp Fresh Parsley Chopped
1 tsp Black Pepper
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#Steak #Recipe #BBQ - บันเทิง
Guga! You must try this dry-age method, is very famous in italy and extremly good. Use bread dough! Wrap the meat completly with it and, after that, put in the oven just for 10 minute, like baking bread, just for let it become harder. Optionally you can also put a lot of salt on it before baking, the salt is meant to better avoide moisture into it. Finally put in the fridge for 35 days and later thank me ;)
i second this, sounds really good
So it’s like a burrito with dry aged meat and bread dough correct?
@@ImFromIowa From my understanding, no. It's like using the bread itself as the membrane instead of the vacuum pack that Guga usually uses for Base Dry Age. Honestly, I'd be up to see that experiment.
Amazing idea! Sounds great, I'll try your method!
@@lucielmso the meat is flattened then rolled around the dread dough?
Just a friendly reminder request for dry aging ribeye in miso paste. Not a marinade - a real 28-35 day dry age 😊 It’s gotta be an umami bomb 💣
that'd be cool
Didn’t he just do it?
Yes!
He did a miso video already like maybe less than 2 weeks ago
@@WTFCr3 he did not. That was a marinade. The ongoing request for months is a dry age. They are not similar in any way.
Hey Guga, been watching you for a couple years now and you’ve definitely helped improve my understanding of how to prepare and cook meat. I cook steak pretty often for my family now and all three of my kids have become steak lovers. This past weekend I cooked a nice steak dinner for my parents, grandmother, brother, and his girlfriend. My 60 year old mother said she’s never had a better steak. My father was genuinely confused in a good way. My 86 year old, probably 86 pound grandmother rarely eats steak and always has it well done. She doesn’t eat much anymore honestly. Well she devoured her steak medium rare and told me how good it was about 20 times (bless her heart 😅).
Even a couple years ago before I had seen your channel, it wouldn’t have gone down like this. Thanks man 😃
🔥🔥🔥🔥🔥🔥
What a nice review! Made me a bit weepy..Cheers to your family :)
I got into guga trying to learn as well lol I've only cooked 1 steal before and it was a 40 day dry aged ribeye I tried Pan frying and accidentally went just over medium rare :( still enjoyed it but not the medium rare I love.
I wish comments could be pinned to the channel. that's great!
In the future you won't be cooking any meat
I absolutely always love angels opinion. He’s so traditional. He’s also an absolute master of dissecting the flavours of ingredients in his mouth, he’s a bloody protege.
Is it me or does it seem Leo is trying to steal his thunder?
@@danielsaldana781 I came here to see if anyone else noticed that! Angel wasn't having it
Angel is still the OG. Guga should appreciate him more. Leo can be a little over the top..
Yeah ... this leo guy is just annoying. He's always talking way too much and is only saying things Guga wants to hear.
well, I just found Angel's alternate account.
I'm shocked you didn't try to dry age this like you do with almost everything else lol. I really want you to do a dry aged Garlic Paste steak
That sounds incredible
Please do it Guga. Also can tell you're dieting.
Guga using the word “because” where it’s not needed is the reason why I watch this channel.
Try dry aging a steak with a turkish fenugreek tomato paste called „çemen“ (pronounced tchaman just in case some nasty minds misunderstand it 😉). It tastes amazing Guga! It is highly seasoned and very intense. I believe that you guys will love it.
this is gonna get so many comments about Naval Officers
@@Aaron-zu3xn “about” is a strange way of spelling “from”
Lmao ur so lame like no one even knows how this is dirty
or even harisa
Dry aging in semen nice!
Love this taste testing trio! My favorite group!
Preserved lemons are incredible and I bet they'd go amazingly with a dry aged steak.
The preserved lemon brine is amazing. The pulp is nasty but you can often squeeze some of the brine out. It's great on chicken, fish, in a vinaigrette. I need to make some as I'm out of them!
That brine....I'm thinking about how to use it in a cocktail. Maybe as a martini?
@@okumabear I have tried a splash in a gin and tonic or a tiny bit in a martini... a little goes a long way.
When Guga says ferment I'm guessing it's not actually fermented, just basically brined? Might try makeing my own.
@@desireromeo No, it's definitely a lacto fermentation. You have the "burp" the jar as you make it. They're pickled.
Yeah just googled it after watching the video, interesting. Will give it a go. 😃
That side was amazing. Just made it for my family and they loved it. It's going to be a regular item in my house now. Thanks Guga!
Perfect for someone may not be for someone else. Love the results! Truly appreciate the different pallets and points of view!
Guga- uploading in the morning when you do makes my day every single time. The first hour of work is usually tough until the coffee kicks in, so having this makes it much better
I know the lemon candy flavor he is talking about 100%
Yeah, preserved lemons have a much more perfume type flavor, so it's not unusual he'd associate it with a fake kind of candy taste.
ye i tried those before they do taste like the fake candy lemons in my opinion so i instantly understood what he meant
The dip you made for the biscuits is very similar to a dip popular in France. They just take whatever cheeses they have left over in the fridge, chop them up, and toss them in the blender with a splash of brandy or white wine. Then they spoon it out and add a bit of parsley. Like your dip, it's different every time, depending on what chesses you have.
I commented asking for this on nearly every guga video and it finally happened! Thank you so much!
Guga's side dishes are always amazing. I don't know how he can come up with a different one each time for these experiments.
Anyone else like how Guga stares of into the aether every time he takes a bite? I know he's just trying to avoid seeing Angel and Leo's reaction to keep his reaction as genuine as possible, but still funny.
Now I'm never going to unsee it!
Lol
He looks so noble and majestic
I know that we're all accustomed to seeing you cook those steaks perfectly each time, but I gotta say... That steak at 5:03, must be THE BEST medium rare I've ever seen in my life. Really mindblowing how skillful you are
He probably does them sous-vide, that gives superior results compared to the traditional method.
That was fascinating! I’m keen to try this
I don't actually cook that often but I'm enjoying watching your vids, Guga.. I'm learning so much stuff from these..
I can say I am a huge fan of cooking with some type of lemon or grated lemon rind! Also a huge fan of gugas.
Hey Guga! Could you please see if there’s a difference between regular and Wagyu beef liver? I think a good way to do this is the “Kushiyaki” skewer style
This looks so good. I'm going to give it a shot this weekend.
By far my favourite Chanel to watch
. Keep it up guga! 😊
When life gives you lemon, make a steak out of it
something something combustible lemons (ignore that the combustible lemons meme is 10 years old pls)
Guga i want to see you dry age steak in a Filipino ingredient called bagoong.. its a fermented fish paste..it’s really salty and you can spread the paste to make it easy to coat the meat..it comes in different flavors really salty or sweet salty!! Please do it
Ooohhh good idea, usually you add some on kare kare. Wonder how the flavour profile of that will taste
Up🙌🏻
Ooooh that was my idea in one of your previous videos 😄 As a moroccan who loves your videos 🔥
I tried your dry aging method and it came out phenomenal! Thanks
Ive been watching this channel for a minute and just found out guga is brazilian lmao... he sound brazilian + cuban when he speaks english... I'm assuming he live in miami
Fun fact: these videos makes our days better
Just wanted to say I love your channel Guga! Great video as always!
Love the videos Guga!!! Especially when you say “let’s do it” you sound like nacho libre. Keep up the great work.
Please dry age in edible dirt/clay. It would be so interesting to see what tones and flavours it would give the meat. (Day 34 of asking)
Alternatively, dry age in cocoa powder (day 5)
This but with chicken. Makes me think of tandoori
Leo's ability to break down flavor profiles on different preparations is amazing. I think he may have a future in the food critic business.
No
Guga that side dish omg such a GOOOOD IDEA. I will definitely be trying that.
Oh I do like the idea of the lemon compound butter. To me that one seems the best but I'll try out all of them. Also a huge lemon lover here.
Angel always surprises me with how developed his pallette is. Keep it up Angel, Guga, and Leo!!!
Guga, as a Canadian I must request a maple syrup dry age experiment. 🍁🍁🍁
Everyone I need your help. Like this one to the moooooon
Fun video. Thank you for your work.
Love the videos man all the different ways to cook meat are awesome 😎 I have to watch them when they pop up on my subscriptions
Guga try dry ageing steaks in different types of mustard and, I know things with sugar haven't done well in your dry ageing experiments but, if you can, try honey mustard also. Who knows how it will turn out!
Honey mustard should be okay as long as it actually has honey in it because honey doesn't allow meat to rot.
The only way would be to use Dijon Mustard
@@paulnizet8657 Thats what I usually use for honey mustard but it's usually quite runny, so I'm not sure it could work but if there's anyone who can make it work, it's guga!
@@6DarthSion9 If i do not remember incorrectly, both mustard and honey have anti-bacterial and mold properties.
@@Gremalkin1979 yeah mustard is like loaded with vinegar, atleast normal yellow mustard
I've never been this early to a new video! Just wanted to say that I love your videos Guga. And I also have a confession to make. I have never had a steak in my entire life since I'm vegetarian but I still watch all your videos 😊
I love that you still respect vegetarians/vegans in your videos and don't talk bad about them, makes me like you even more!
You should look up Uncle Roger! Should be right up your alley!
@@andrewkalydy6108 man that's just cruel lmao
I feel sad that you have never experienced a properly grilled steak. Hopefully they will change in the future.
7:20 just the way guga delivered the message, makes me really wanna try the side dish, he was like “yeaaaah it’s alil problematic👀🤤” makes me wanna try it aha
Amazing GUGA!!!
Guga, can you double dry age a steak? Like dry age a steak like normal, trim the oxidation and everything, then dry age that steak again? I imagine it’ll take a while but I’ve tried seeing if anyone had even tried it before and I have yet to find anything 🤷🏻♂️
Leo interrupting to say “wait, wait wait!” So, you can try the side dish is becoming his thing
Yeah, he's kinda irritating
@@bentackett6299 agreed.. trying to be the others so bad it’s just annoying
guga got me to try dry aging!!!
half this sterling silver strip loin will be ready to trim up and cut into steaks on March 10th
so excited
I really want your cutting board! Awesome video!!!
hi guga, can you dry age a steak in shrimp paste? I'm going to keep commenting this on every video until you do.
now I know that this comment doesn't have a lot of likes right now, but watch this!
I think angel feels a bit jealous and overshadowed by leo. Angel is your family and been there since the beginning. Just cause leo uses more descriptive words at times don’t let angel feel bad about it. Leo is a try hard imo
Sprinkle crystallized forest fruit on the beef. Salt the beef. Wait for the salt and crystal to form a liquid on the surface of the beef, then wait even longer for the beef to absorb this liquid ( circa 1 hour 0-5 C). Sprinkle the beef with pepper. Make the steak on fire or in a pan.
Gotta try this!
I trust Leo's opinion overall. The way he describes the taste, more descriptive, other than saying its good.
I prefer angels answers lol
Leo is irritating and Guga is always looking to him. I preferred it when it was just Guga and Angel
@@bentackett6299 100%
@@bentackett6299 I came here to say the same thing!
What's up with Leo disrespecting Angel? Is it not enough that he's irritating??
Your food always looks amazing!
Love the videos, keep it up👍
Oh man that side-dish looks fire and super easy to make
I feel you guga when I cook for my family I haft to try it out to so I now the filling I eat one bite and then I realized I just ate haft is so true so I know the feeling
Guga, honestly this is your group. Including Maumau. You guys have great chemistry, the chemistry I've missed from years back on the other channel. Each of of you 4 plays an important role in communicating and entertaining.
As a moroccan i am extremely happy to see preserved lemon used in a guga video
In morocco we love preserved lemons, we use it always
I will definitely try the preserved lemon butter with Deer Steaks!
Omg before I watch I have done this is so goooood I’m drinking lemon juice as I speak. I’m obsessed and I put it literally on every. Steak 🥩, chicken 🍗, soup 🍜. You name it… must try!!! No let me click play 🤤
I like to dehydrate my preserved lemons and pulverize them for a funky lemon salt. I can say from experience that it is excellent on steak. It's good on nearly everything
I've never tried lemon on a streak before. I think the closet in terms of sourness is A1 streak sauce. Next time my dad grills some streaks, I'll try to ask if he can grill a lemon for me. I enjoyed this video very much. Keep up the good work Guga!
As a big fan of lemons I really need to try this.
I love lemon on steak, lamb and chicken, I use the zest with the juice, soooo delicious
gotta try it
Luv this !!!
This is a must try !
5:46 Let Guga do his thing lol. favorite clip of all time
I learnt english with your videos man, keep it up I love your content
you're the man Guga!!!💪
Here in Morocco, to make preserved lemon, my mom puts a thin layer of oil over the water in the jar to prevent oxidation and actually leaves it for 40 days instead of 30.
Guga, you should try Dried Lemons. We're using it in our traditional food here in the UAE and it does taste so good.
Made that cheese dip for dinner tonight and man o man its amazing
One fan ever last Wednesday of the month video.. 🙏🏽🙏🏽🙏🏽
Guga does it again! 🔥🔥🔥
Hi guga hoping for a canadian maple butter edition dry age experiment. Interesting video as always
This is a great tip. I’m definitely going to try it. Maybe even try other pickled fruits.
I think a good experiment for the common folk would be to do a comparison of common multi-seasoning products: Lowry’s, Tony Cachere’s, Goya Adobo, Old Bay, Sauzon, etc. Most people who cook a little have combined seasoning products to save time. The test would be to just use these products and nothing else. Maybe you could dry brine each steak and use butter but don’t add anything else.
I spent some time living in Argentina and lemon on asado is very common. I haven't seen it much elsewhere.
Compound butter sounds fantastic, still hoping for the gochu jang dry age
we make it in Tunisia
we put it as a garnish it's very strong and acidic
GUGA, this is a popular thing in SriLanka. We call it "Lunu Dehi". Directly translates to Salt Lime. Instead of lemons we use lime, instead of salt powder we use salt crystals. Instead of a jar, we put it in a claypot and cover the top with a piece of cloth and put it in the sun. But the preparation is the same. We dont crush it tho. My grandmother used to make this. It was so tasty, we often eat with rice and curry. Altho its not the same as what we made, this made my mouth salivate and took me to the good old days where i used to make this with my grandmother when i was small 😥😥😥❤❤❤❤❤❤❤
Guga reminds me of my uncle so much and i love it 😂
Try variations of mint with steak. In addition dry age a steak in mint toothpaste. Must try!
A big fan of preserved lemons, you got my mind spinning. Quart jar, two key limes (we do live in FL after all), one orange, two lemons. A bay leaf, dozen peppercorns, a large dried hot pepper (serrano or cayenne), one large clove of garlic. Copious amounts of salt, let ferment. Know you love your steak, but after a month, this is the sh** on a nice tuna or halibut steak grilled medium! (Add a little of the preserving liquid to the water of the shitake rice for the side). Cheers!
im from morocco and moroccan lamon is so good some time we eat it directly from the jar
The compound butter probably worked better with a standard guga steak, but the gremolata would likely go really well with a marinated skirt steak of some sort
the best combo with Moroccan preserved lemon is Safran it's a next level taste especially with chiken and onions.
Love this video
Hey man Bluegabe sent me over ! love your stuff.
There's actually different kinds of preserved lemons than just the Moroccan one you bought. I've made them before at home, and the Southern recipes I've used always call for a mixture of salt and sugar, not just salt, and ours are packed into split lemons and left to air dry, not put into jars with a brine liquid. The preserved lemons I know are dried out and salty-sweet, almost like a kind of candy, while the Moroccan ones seem more like a kind of olive or old-school pickle. So I imagine there would be an even more varied flavor profile depending on what kind of preserved lemon you made, or what style or country of origin you purchase it from.
My Mom loved lemons, she had an Aunt that lived in Superior Arizona, she had a Lemon tree in her front yard. If you let the lemons get ripe enough, they are very sweet like an orange.
Can't go wrong with lemon and I think the gremolata seems like the best one due to the pleasantly tangy and garlicky flavor it has.
Guga, I like the one where I can try Guga’s cooking.
I love preserved lemons
Hi Guga!! I watch and love your videos so much! I just discovered BEEF BELLY! I’ve seen people use it to make beef bacon, brisket style, roasted in cast iron, or KBBQ but it is still hard to find recipes that are specific to that cut because they replace it with a brisket. I would love for you to make a video trying it and sharing your take on how to prepare it as you are the PERFECT person in my book to do so! Cheers ❤️🥩
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. ;)
I bet that butter would be awesome on grilled or broiled shrimp