and cream cheese is probably the heaviest smoothing agent you can put in their. I think canned beef broth is your lowest calorie choice, most people use milk
I feel like since they can always tell the control so easily you need to do an experiment where they are all identical steaks, pretend you are trying something new and seeing if you can produce a steak that taste just like a guga steak. Just to mess them up and see what they will do.
Guga: today we're having a little experiment, Number A, Number B and Number C, enough talking, now let's give it a go gentlemen and see if you can tell the difference. I miss the old days when they're just numbered letters 😹
I just realized how funny it is to record these 😂 start recording then 3-4 hours later continue.. sometimes days/weeks. I can just imagine the reminders he has and the type of schedule he has
Great comparison of the steaks, really appreciate the experimentation! It's great to know that while the "quick fix" is close, you can't beat the original dry aging method.
Do you think you could carbonate a steak? I'm thinking cook it, place it into a bag of hot wagyu fat or bone butter, then carbonate that under pressure. Maybe some injection action going on into the meet directly i dono. Fizzy Steak tho has it ever been done?
Shio koji is fantastic. I did some salmon in it, got it close to temp, torched it and didn't even salt it and it was amazing. Pork chop is likely next. I used the paste instead of the liquid, only needed to put a light coat, let it sit overnight and wiped it down before cooking. It's pretty cool how your liquid/cheese mix looks a lot like the paste. Might have to try it as I love blue cheese and that little bit of funk on top of the umami sounds awesome.
Today I made a dish called SauerBraten and paired it with the potato side from this recipe. I used round steaks instead of the traditional roast, but I Highly recommend you try it out! I kept the sour cream sauce on the side because the sauerbraten has a gravy and It paired perfectly together!! Thank you for the recipe 💕
The best way to make mashed potato is baking potatoes whole (skin on) for 2 hours. Then straight through a sieve to rice. Weigh the potato, 1/4 in butter, 1/4 in milk. Season. Perfection
Good morning super excited to see the new video. I adore all of you. Please send my love to your wife as she never gets enough props for all she contributes in supporting a man who before built a studio gave up the fridge space and Lord knows the smells that women endured with the experiments lol😂. Sending love to you all from Tucson, Arizona . P.S. Why did customer service email me back about guga rub not being restocked? It's sold out and I never got to experience it 🥲😭😭😭😭
I usually use Red Boat 40°N as dipping sauce. And they also have the one with the fish icon (mắm nêm cá cơm). That one is fermented, and it will smell and taste stronger. If you use that one for marinate it will make your house smell for a while. Similar to shrimp paste.
Hey Guga, try fruit leather for dry aging. Especially pineapple, papaya and kiwi since they are proven to tenderize the steak, making them into fruit leather will eliminate the wetness and help with the crust.
love the ideas with cheese! I just made baked brie cheese tonight, was thinking maybe you could use that kind of cheese to dry age some steaks!the leathery coating on the outside of the brie tastes a little funky, a little like mushrooms! I absolutely love it!
I know the TH-cam premium subscription number isn't to high but I'm one of the VERY few who pays for a six pack plan. Idk if you get any money from me or not. But you have taught me SO much.. I can now cook my own food at home just from the months of cooking your side dishes and getting good practice with all around everything from bread to sweet to buttery and meat flavored, I have learned it all. Thank you Uncle Guga!!!
Guga, please redo your pan sear vs torch searing comparison for sous vide steaks, I think pan searing or charcoal is better that the torch to finish sous vide, it’s worth revisiting
This really looks like a legit experiment. That side dish looks the Bomb. Steaks as usual leaves me drooling. Please do one with Sprite and ginger. Thank you.
What if you marinated The steak in the “modern dry age” sauce for an hour or two or maybe even overnight? Maybe some of that funky flavor will get soaked up inside of the steak
Koji makes sense. People can use koji rice to mimic dry age. Turn it into a powder, cover steaks in it, and let it sit for 2 or 3 days. I know blue cheese can do something similar since you did a video on how it was used in restaurants as a scam.
First! Thank you Guga for posting this video today! I was just told that I have a non cancerous brain tumor which I did surgery for yesterday. This video has really my day!
Guga! I have a great idea for a video. yesterday, I sous vide a beautiful prime Angus steak from GW (Thanks Emilio!) I set it to 128, as I planned on finishing it in a pan. A few hours later, I walked in the kitchen to find the bag leaked and let water in. I mean the steak is almost gray. I wonder, if this happens to you, is there a marinade to try to "fix" the loss of beef flavor? I'm trying Soy sauce, Coke, Worstershire sauce, Garlic powder, black pepper, and a touch of MSG. It was actually OK! Obviously not as good as a normal sous vide steak, but is there a marinade that can do better? Because if you sous vide long enough, this happens to you, and how to "fix" it instead of throwing out a expensive steak.
I'm allergic to seafood so wonder if the fish sauce can be skipped. Also wonder if maybe a couple days dry aging would make it seem like a real 35 day dry age.
The fish sauce is mostly there to increase umami flavours. Any source of umami (eg mushrooms, tomato paste, soy sauce, etc.) could be used, but all will add additional flavours.
Guga: What if when you dry age steak, you save some of the pellicle (making sure not to take any parts with mold of course), dehydrate it and grind it into seasoning?
Maybe instead of Koji and fish sauce, wagyu tallow? This should preserve the beefy-ness of the steak, and still allow for some dry age funk with the blue cheese.
0:28 Guga, i love seeing you making video with sous vide steaks. It really awesome. I have some request for you. This dish is from my region indonesia. Can you make beef rendang with sous vide method and without it? I want to see which one is better. You can do the research for the recipe from video you did with joshua and uncle roger previously. I SERIOUSLY WAITING FOR IT😊😊
Never used a store bought shio koji but my home made shio koji made steak way too funky. It tasted more like yogurt than steak. Definitely wouldn't want to add even more funk flavours to it. Great marinate for chicken though, the chicken thighs I marinated with it were super delicious.
Instead of the complicated mix it's better to simply put a thumb-sized chunk of blue cheese, Humboldt fog, or some other similar soft strong cheese on a regular steak while it's still hot and let it melt over it. You get the best of both that way, and it's not trying to be anything it's not.
Not really. The key difference is the different thermal properties of air and water. Air is a poor conductor of heat, water is a good conductor of heat. (FYI steel is a very good conductor of heat). These differences are mostly due to different densities of the materials. This is why one can put their hand in a hot oven safely, but *NOT* in a pot of water of the exact same temperature. (This also explains why one can put their hand in a hot oven safely, but will burn their hand if they touch a metal tray in the oven... which, again, is the same temperature as the air in the oven). Slow cooking steaks with air is definitely "a thing"... but I would suggest using aluminium foil (rather than plastic bags) to seal the steaks and preserve moisture, as the plastic will likely deteriorate. Unless it is a very fatty cut of meat, I would suggest adding some liquid to the surface of the steak, prior to wrapping and slow cooking. (If you have trimmed the fat caps off of the steak prior to cooking, they can be placed on top of the steak, to render, and help keep the meat moist). Adding too much liquid will result in a poor finished product. (We want to slow cook the meat... *not* braise it or boil it). Using the weight/temperature/time values provided by websites that calculate slow cooking via using a "smoker" would be a good place to start. (obviously, without wood, the slow cooking method won't impart a smoky flavour). Use a thermometer to confirm the desired internal temperature. The concept is very similar to sous vide... ie "low and slow"... followed by using a different method to put a crust on the steak (eg hot pan, flame grill, blowtorch, etc.) FYI - There is a chain of "family restaurants" where I live (Australia) called "Hog's Breath Café" ... they slow cook so of their steaks for 18 hours and then sear it on a flame grill just prior to serving. I hope this helps.
2 things. 1, why don't u guys have a pallet cleanser between steaks 1, 2 and 3? Wouldn't the tastes build on or confuse eachother? 2, you gotta do a yearly compilation of all the side dishes for the year. or at least the best ones for the year. thoughts?
You can't eat any fermented food? The funk as they describe it, is mostly the taste of fermentation. Makes me curious as there are a lot of types of fermented foods out there!
@@cathoderaytube7497 - Garum is like the ancestor of colatura di alici, and was used also by the Romans and other parts in south Italy. Colatura di alici, however, is anchovies fermented in salt inside wooden barrels, without the innards, just the filet. We still use it to make the condiment for spaghetti, and it tastes amazing.
I love how at the end they say you can’t fake the dry age flavor but just a few weeks ago guga tried a restaurant hack that successfully faked the dry age flavor
"Dry aging" is the emperors cloths, you wind up with dehydrated de fat, smaller, less juicy stake smelling and tasting "funky" which actually means "rancid" and the "tenderizing" actually means mealy like liver" I HATE the texture of "dry aged tenderized steak" The entire process, including this short cut is simply too complicated, here's how you do it without losing the juicey, without losing 30 percent of your beef: Cook WET aged beef with gorgonzola, you get a better affect without ruining your beef
Okay, so knowing that these guys know a dry aged steak better than most, you maybe wanted to have someone who wasn't as familiar to give an opinion. The time difference between the two methods is so significant, if it's an hour vs 35 days - I would have wanted to hear more about how close the taste is, and how much closer you could get to the real thing. Like, if there were any tweaks to the "aging sauce" that could be improved. Or if you added pineapple or tenderizers to the process, if that would have improved the overall result.
Hehehe, Guga, I love how you say your side dishes will please everyone (especially if it's got mashed potatoes in it), but I doubt that it would please me. XD I have never liked mashed potatoes, and I initially agreed with you on the side dish, but as soon as you said mashed potatoes, I was out. XP Awesome video, but i just had to get that in there before the new year.
I love how Guga said "I didn't add any cheese" after adding half a brick of cream cheese 😂
and cream cheese is probably the heaviest smoothing agent you can put in their. I think canned beef broth is your lowest calorie choice, most people use milk
legit was like lol guga my dude you added cream cheese whatcha mean
I don't count it as cheese
same. I dont either@@Azariah-pv2xv
@@Azariah-pv2xv neither does he
Guga's line between "super easy" and "a little complicated" is around 300 steps and 50 ingredients.
LOL. It is different when done during your work day vs after your work day :)
Ok this one doesn’t look that hard
I feel like since they can always tell the control so easily you need to do an experiment where they are all identical steaks, pretend you are trying something new and seeing if you can produce a steak that taste just like a guga steak. Just to mess them up and see what they will do.
April fools episode agreed
They really do need to vary the order in which items are presented to the tasters. And do the side dish either at the very beginning, or the end.
Guga: today we're having a little experiment, Number A, Number B and Number C, enough talking, now let's give it a go gentlemen and see if you can tell the difference.
I miss the old days when they're just numbered letters 😹
I love how Guga always gives a reassuring pat on the lid of the sous vide bath after adding the bags.
It makes me feel warm inside.
I still think that saving the fat from a dry age and rendering it before applying it to a normal steak is the way to go.
“Just because they are tiny doesn’t mean they are not mighty” Gotta thank uncle Roger for introducing Guga to the world of dirty jokes
I just realized how funny it is to record these 😂 start recording then 3-4 hours later continue.. sometimes days/weeks. I can just imagine the reminders he has and the type of schedule he has
Great comparison of the steaks, really appreciate the experimentation! It's great to know that while the "quick fix" is close, you can't beat the original dry aging method.
"Just because they are tiny, doesn't mean they not mighty" 😂😂😂, Happy New Year Guga and Everyone 🎉🎉🎉
Do you think you could carbonate a steak? I'm thinking cook it, place it into a bag of hot wagyu fat or bone butter, then carbonate that under pressure. Maybe some injection action going on into the meet directly i dono. Fizzy Steak tho has it ever been done?
Shio koji is fantastic. I did some salmon in it, got it close to temp, torched it and didn't even salt it and it was amazing. Pork chop is likely next. I used the paste instead of the liquid, only needed to put a light coat, let it sit overnight and wiped it down before cooking.
It's pretty cool how your liquid/cheese mix looks a lot like the paste. Might have to try it as I love blue cheese and that little bit of funk on top of the umami sounds awesome.
Today I made a dish called SauerBraten and paired it with the potato side from this recipe. I used round steaks instead of the traditional roast, but I Highly recommend you try it out! I kept the sour cream sauce on the side because the sauerbraten has a gravy and It paired perfectly together!! Thank you for the recipe 💕
The best way to make mashed potato is baking potatoes whole (skin on) for 2 hours. Then straight through a sieve to rice. Weigh the potato, 1/4 in butter, 1/4 in milk. Season. Perfection
Good morning super excited to see the new video. I adore all of you. Please send my love to your wife as she never gets enough props for all she contributes in supporting a man who before built a studio gave up the fridge space and Lord knows the smells that women endured with the experiments lol😂.
Sending love to you all from Tucson, Arizona .
P.S.
Why did customer service email me back about guga rub not being restocked? It's sold out and I never got to experience it 🥲😭😭😭😭
I want a NileRed and Guga coop. Lets see if he can make artificial/synthetic dry age flavor
LESSSS GOOOOO YESSSS NILE RED NOW
Santa got me a Su-v-gun this year. bwhahahahaahha Christmas dinner amazing with the crust I got from that gun. Thanks Guga!
If you ever needed a visual on how much loss goes into dry aging steaks, this is the video for you.
How come Guga's "choice grade" steaks look like the PRIME grade I can find? haha I'm jealous!
Contact his meat dealer.
man like EMILIO his meat dealer bruh
Contact his meat dealer.
Contact his meat dealer.
Contact his meat dealer.
I usually use Red Boat 40°N as dipping sauce. And they also have the one with the fish icon (mắm nêm cá cơm). That one is fermented, and it will smell and taste stronger. If you use that one for marinate it will make your house smell for a while. Similar to shrimp paste.
Guga puts cream cheese in his potatoes.
"Today I didn't put cheese"
Love this! Gold information. Thank you so much! Happy New Year!
In case you don't understand, "Shio" means salt in Japanese.
So you can call that "Liquid Salted Koji".
1:18 Finally, Guga used the right type of fish sauce.
Hey Guga, try fruit leather for dry aging.
Especially pineapple, papaya and kiwi since they are proven to tenderize the steak, making them into fruit leather will eliminate the wetness and help with the crust.
Nephew looks like he is not missing any gym days. Keep it up young one. 1 of the best habits you can make
The bigger question is how would this compare to rice koji rapid "dry aged" steaks?
Made the potatoes tonight. Soooo good. The honey was a surprise for me. I didn’t know what to expect but man was it good.
Easiness to make factor of today's side dish:
❌Super
✅Ridiculously
I love your channels guga!
love the ideas with cheese! I just made baked brie cheese tonight, was thinking maybe you could use that kind of cheese to dry age some steaks!the leathery coating on the outside of the brie tastes a little funky, a little like mushrooms! I absolutely love it!
I know the TH-cam premium subscription number isn't to high but I'm one of the VERY few who pays for a six pack plan. Idk if you get any money from me or not. But you have taught me SO much.. I can now cook my own food at home just from the months of cooking your side dishes and getting good practice with all around everything from bread to sweet to buttery and meat flavored, I have learned it all. Thank you Uncle Guga!!!
Guga, where is the microwave bowl from? I don’t see a link for it. Thanks
Guga, please redo your pan sear vs torch searing comparison for sous vide steaks, I think pan searing or charcoal is better that the torch to finish sous vide, it’s worth revisiting
What would that be like if you marinated the steak in the solution for a few hours before cooking?
I am plant base and watch these video’s everyday with my mouth watering 🤤
This really looks like a legit experiment. That side dish looks the Bomb. Steaks as usual leaves me drooling. Please do one with Sprite and ginger. Thank you.
If I have a sauce/dip with my steaks, it is usually a mild horseradish or a good blue cheese dressing. The blue cheese definitely adds some goodness.
The music makes it sound like a diety is being born, but its perfect
What if you marinated The steak in the “modern dry age” sauce for an hour or two or maybe even overnight?
Maybe some of that funky flavor will get soaked up inside of the steak
Didn't an older experiment with just blue cheese compound butter actually fare pretty well against the dry-aged steak? I remember that.
Koji makes sense. People can use koji rice to mimic dry age. Turn it into a powder, cover steaks in it, and let it sit for 2 or 3 days. I know blue cheese can do something similar since you did a video on how it was used in restaurants as a scam.
First! Thank you Guga for posting this video today! I was just told that I have a non cancerous brain tumor which I did surgery for yesterday. This video has really my day!
So random and unnecessary to say on this video
@@christopherwray4788 Yeah, your reply was.
@@christopherwray4788 So bitter and lonely you must be to reply that.
Nice trauma dump buddy
@@christopherwray4788tool much?
Damn Guga your side dishes are always on point
Guga! I have a great idea for a video. yesterday, I sous vide a beautiful prime Angus steak from GW (Thanks Emilio!) I set it to 128, as I planned on finishing it in a pan. A few hours later, I walked in the kitchen to find the bag leaked and let water in. I mean the steak is almost gray. I wonder, if this happens to you, is there a marinade to try to "fix" the loss of beef flavor? I'm trying Soy sauce, Coke, Worstershire sauce, Garlic powder, black pepper, and a touch of MSG. It was actually OK! Obviously not as good as a normal sous vide steak, but is there a marinade that can do better? Because if you sous vide long enough, this happens to you, and how to "fix" it instead of throwing out a expensive steak.
Dry age in vitamin c orange powder. Also ethyl alcohol is just ethanol which is regular drink alcohol and one of few alcohol that isn’t really toxic
GAL [Guga - Angel - Leo] Gang is always here to entertain us
Guga, did you ever tried to put Some nutmeg to the mashed potatoes??????? Its an game changer (or…..the dutch way)
Try dry aging using cheese cloth instead of dry bags. It’s funkier and better tasting in a shorter timeframe.
I'm allergic to seafood so wonder if the fish sauce can be skipped. Also wonder if maybe a couple days dry aging would make it seem like a real 35 day dry age.
The fish sauce is mostly there to increase umami flavours.
Any source of umami (eg mushrooms, tomato paste, soy sauce, etc.) could be used, but all will add additional flavours.
Love that music. never change guys
Looks great! What would be a good non bacon alternative to use in the mashed potatoes?
Small and mighty beats smelling mighty
Guga have you ever put the crust on the steaks first before the water bath? I feel like the there will be a flavorful crust cooked to perfection?
love these experiments, especially when they work.
Guga: What if when you dry age steak, you save some of the pellicle (making sure not to take any parts with mold of course), dehydrate it and grind it into seasoning?
Maybe instead of Koji and fish sauce, wagyu tallow? This should preserve the beefy-ness of the steak, and still allow for some dry age funk with the blue cheese.
0:28 Guga, i love seeing you making video with sous vide steaks. It really awesome. I have some request for you. This dish is from my region indonesia. Can you make beef rendang with sous vide method and without it? I want to see which one is better. You can do the research for the recipe from video you did with joshua and uncle roger previously. I SERIOUSLY WAITING FOR IT😊😊
Never used a store bought shio koji but my home made shio koji made steak way too funky. It tasted more like yogurt than steak. Definitely wouldn't want to add even more funk flavours to it. Great marinate for chicken though, the chicken thighs I marinated with it were super delicious.
Boys twang is a very technical term. The space shuttle did it just before launch.
Instead of the complicated mix it's better to simply put a thumb-sized chunk of blue cheese, Humboldt fog, or some other similar soft strong cheese on a regular steak while it's still hot and let it melt over it.
You get the best of both that way, and it's not trying to be anything it's not.
question for anyone. Can you vacuum seal a steak and set the same temp and timer in a dehydrator instead of water?
Not really. The key difference is the different thermal properties of air and water.
Air is a poor conductor of heat, water is a good conductor of heat. (FYI steel is a very good conductor of heat).
These differences are mostly due to different densities of the materials.
This is why one can put their hand in a hot oven safely, but *NOT* in a pot of water of the exact same temperature.
(This also explains why one can put their hand in a hot oven safely, but will burn their hand if they touch a metal tray in the oven... which, again, is the same temperature as the air in the oven).
Slow cooking steaks with air is definitely "a thing"... but I would suggest using aluminium foil (rather than plastic bags) to seal the steaks and preserve moisture, as the plastic will likely deteriorate.
Unless it is a very fatty cut of meat, I would suggest adding some liquid to the surface of the steak, prior to wrapping and slow cooking. (If you have trimmed the fat caps off of the steak prior to cooking, they can be placed on top of the steak, to render, and help keep the meat moist).
Adding too much liquid will result in a poor finished product. (We want to slow cook the meat... *not* braise it or boil it).
Using the weight/temperature/time values provided by websites that calculate slow cooking via using a "smoker" would be a good place to start. (obviously, without wood, the slow cooking method won't impart a smoky flavour).
Use a thermometer to confirm the desired internal temperature.
The concept is very similar to sous vide... ie "low and slow"... followed by using a different method to put a crust on the steak (eg hot pan, flame grill, blowtorch, etc.)
FYI - There is a chain of "family restaurants" where I live (Australia) called "Hog's Breath Café" ... they slow cook so of their steaks for 18 hours and then sear it on a flame grill just prior to serving.
I hope this helps.
Guga i've been watching your videos so much that I actually had a nightmare where you wanted to dry age me. Just wanted to tell you that.
koji in its salty blocky form can make dry age in a day or 2 really cool stuff
2 things. 1, why don't u guys have a pallet cleanser between steaks 1, 2 and 3? Wouldn't the tastes build on or confuse eachother?
2, you gotta do a yearly compilation of all the side dishes for the year. or at least the best ones for the year. thoughts?
Dry age a steak in tobacco leaf! I smoke cigars. They have a lovely chocolate, coffee, earthy flavor!
Amazing Chef Guga !!!
Guga. Please dried age with Haidilao Mala Paste with extra sichun pepper corn. It is my favourite not tricking you. :)
I have found over time I don’t like Dry Aged, I am very sensitive to the taste of mold. I can’t eat Blue Cheese either.
You can't eat any fermented food? The funk as they describe it, is mostly the taste of fermentation. Makes me curious as there are a lot of types of fermented foods out there!
You guys already recreated the dry aged flavor.. if im not mistaken by using lamb fat.. experiment on recreating saltbae's meat.
Thanks for sharing.
Speaking of anchovies, you should try to dry age beef with COLATURA DI ALICI.
It's a kind of Italian fish sauce, but more expensive and gourmet.
That's garum, right? I would love to try garum one day.
@@cathoderaytube7497 - Garum is like the ancestor of colatura di alici, and was used also by the Romans and other parts in south Italy.
Colatura di alici, however, is anchovies fermented in salt inside wooden barrels, without the innards, just the filet.
We still use it to make the condiment for spaghetti, and it tastes amazing.
So rice, water, salt and vodka adding fish sauce and Renin modified Casein Protein and Penicillium roqueforti/glaucum or similar
You should do a steak in a ultrasonic cleaner, the vibrations will travel thru the bag and into the steak in theory it should tenderise it
Guga, those Anyday microwave containers are incredible.
Cream cheese is still cheese Guga lol
please do a rank video for the best dishes of the year
Please dryage steaks in remoulade!
Fits perfectly with deepfried meat, fries and much more! 🇩🇰
At this time I was convinced that guga had become a mad scientist 😅😅😅😅😅😂
Begging for an Ordinary Sausage and Guga crossover event
Hey Guga, I am a bit late on this one and I hope you had great holidays, but I am back to pester you - DAY 28 IS MUMMY YUMMY
I love how at the end they say you can’t fake the dry age flavor but just a few weeks ago guga tried a restaurant hack that successfully faked the dry age flavor
"Dry aging" is the emperors cloths, you wind up with dehydrated de fat, smaller, less juicy stake smelling and tasting "funky" which actually means "rancid" and the "tenderizing" actually means mealy like liver"
I HATE the texture of "dry aged tenderized steak"
The entire process, including this short cut is simply too complicated, here's how you do it without losing the juicey, without losing 30 percent of your beef:
Cook WET aged beef with gorgonzola, you get a better affect without ruining your beef
where did you dry age the koji marinated steak? you just showed it going straight into the water bath.
Sho Koji needs time to develop flavors. Bare minimum of 24 hours but can go for days. It works faster on things like chicken.
Guga should make compilation video for ALL of those side dish or a book or both?😅
how have you not heard of his book!
Wish You all a happy new year 😊😊😊
Guga: " That's why I didn't put cheese in this one."
So the cream cheese doesn't count?
Hey, I cannot see a link for the dish you use for the potato in the microwave? What is this called please?
Bee's knees hot honey is better and they have tons of other flavors and products including trees knees maple syrup 😅
guga steak : normal
dry age steak : funk
"modern dry age" steak : *phonk*
Okay, so knowing that these guys know a dry aged steak better than most, you maybe wanted to have someone who wasn't as familiar to give an opinion. The time difference between the two methods is so significant, if it's an hour vs 35 days - I would have wanted to hear more about how close the taste is, and how much closer you could get to the real thing. Like, if there were any tweaks to the "aging sauce" that could be improved. Or if you added pineapple or tenderizers to the process, if that would have improved the overall result.
Guga: it's the most insane ever
Angel: ever?
Guga: Ever.
Pepto Bismol steak: HEARD YOU TALKING SHIT
Mad scientist Guga!
Mr Guga, when are you going to make a side dish that is ridiculously difficult to make?
Will you please cook an eye round like brisket?
You should inject that mixture into the steak since they said it was only "on the surface". Maybe you can fool them that way!
yo guga, these smash potato things, how about you freeze them for a lil bit more stability and then fry them? in wagyu fat? :P
Nice
But why fix something that isn't broken.
Hehehe, Guga, I love how you say your side dishes will please everyone (especially if it's got mashed potatoes in it), but I doubt that it would please me. XD I have never liked mashed potatoes, and I initially agreed with you on the side dish, but as soon as you said mashed potatoes, I was out. XP
Awesome video, but i just had to get that in there before the new year.
Weird flex, but... OK.
Ever tried Paua (Par wha) steaks? Be an interesting watch to see how you'd cook them. From New Zealand.