As an engineer with some training in chemistry, I think your problem with the seaweed steak was the sesame seeds. Sesame oil is mostly polyunsaturated fat, which is extremely fragile and prone to oxidation. Sesame seeds and sesame oil should be stored in the fridge or freezer. They are not shelf stable even at room temperature longterm, so when you grill them at high heat, you probably oxidized all the fats and they turned rancid. Anything sesame + heat is a no-no. Sesame seeds whole can be briefly baked, yes, but once you ground them and released their oils, they went rancid under heat, so that’s probably why Leo said it tasted so sour.
Yes ! This ! Seaweed butter is a product that actually exists in france and no one has ever reported it being sour. It's used for the reasons Guga wanted, mainly : MSG. One thing is done differently tho, they use fresh sea weed and not dehydrated one, meaning there is also a lot of salt in this butter.
It's dulse seaweed, very strong 'sea' taste. Very popular in Eastern Canada and NE USA. I can understand how it would kill a steak. Maybe try with Asian seaweed, much more mild flavour. Or you can use furikake, a Japanese rice topper that typically consists of a mixture of dried fish, sesame seeds, chopped seaweed, sugar, salt, and MSG.
@@一片叶的故事 I agree with you. Sesame in all forms, seed, oil, toasted brown, toasted black... needs to be used sparingly, IMO. When I saw how much was used, I kind of cringed.
Despite not having a lot of over-the-top descriptive words, it seems Angel has a fantastic identification palate. He often picks out what you've done to the food. When I watch these videos, I watch how Angel reacts, because he seems to know when something works, or when it doesn't. Leo is good for flowery descriptions, and I've gradually come to like him for that, but Angel is the one that I look to for whether it's actually enjoyable or not. It's a good dynamic between the two.
Imma be real. Angel is a picky eater and so am I. I have a very fine sense of smell and taste, and I've often been able to pinpoint changes to recipes. So I feel very in tune with Angel.
i actually love the way angel describes stuff lmao, he's more of an everyman and is more relatable. doesn't sound like a TH-cam video or a magazine review, just like your bro telling you his opinion, like Ben Deen also.
Only issue I see is the control steak should have been coated with plain butter to make sure only the ingredients in the individual butter was the change .
I really like how Guga shows both the positive and negative reactions to his food. Those meatballs looked good but I'm glad you didn't just edit out the negative reactions while still emphasizing that the recipe can be changed to others' likings. Always great content!
“The next step is to go ahead and make some balls. As you can see, I was left with some nice onessss” I never know when this guys is serious 😂 love the channel! (2:35)
I ordered Black Garlic almost a year ago on a dare from a friend and haven't regretted it. Black Garlic has a wonderful, sweet flavor coupled with that subtle garlic taste and no acidic bite that makes it like candy. I can attest it goes great with steaks, and can't wait to mix it into butter.
I haven’t watched your videos in a while. You’ve gotten even better. Who does your video editing? It’s fun, entertaining, and matches your personality. Love Guga!❤
This video was really well edited! Also tons of kudos to Leo always giving incredible descriptions of the food. As someone that doesn't experiment with cooking, I enjoy him describing what I'm missing out on. Angel has the best reactions!
so here's the challenge for you, make the best 3-5 steaks that you have ever cooked on your channel and finally find out (up until now that is) which steak is the very best!
Guga, I’m lactose intolerant so I’ve been checking your clarified butter basting tests, there’s one thing we south Asians do that gives our dishes the Ghee flavour, and nobody that tries to baste with ghee does that… can you do another ghee basting experiment?
When cooking, at the very end we add a ‘Tadka’ or ‘Tarka’. We take it past the smoking point then dump the smoking ghee into the dish. What I suggest you do is, cook the steak and baste it as you normally would. As the steak is nearly ready, put some ghee in a separate fry pan on full heat and let that cook till it’s smoking. You can add aromatics moments before the next step. At that point pour it over the steak, and this next part is optional, cover the steak to trap smoke for 10 seconds for maximum flavour.
Saw a big name brand charcoal at one of the big box home stores, flavored charcoal. Would like to see a video on them and see if you guys can taste the difference. Thanks for all your great videos.
Thanks!Hey bro, muito legal! Could you shout out Royce Lopez and Daywave radio for covering your show? Also, I had a side suggestion: onion fries made with sweet Bermuda, or Peruvian onions!
I made this exact steak for dinner tonight (black garlic compound butter) before I even watched this video. Best steak I've ever made! Thank you Guga. You've taught me how to cook steaks in the best way possible.
@GUGA!: You know how every recipe ever mentions the importance of the fond in a pan for flavor. Why don't you try to make a compound butter with the brown fond in a pan (from cooking bacon or anything). You could also compare it to a streak crust compound butter. Get a crust on steaks, cut off the very edge and blend it with butter and add it over other steaks.
How about shiitake mushroom and black garlic compound butter to get the good points of the garlic but still have your umami without the problems of seaweed?
I'm just looking at the side dish and shaking my head. I'm glad Guga said we can do it to our own flavors, because I hate jalapenos, pepper jack cheese, and oregano 😂 But I love black garlic, so I'm looking forward to trying the compound butter!
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. ;)
Guga, you've tried so many different combinations of things. What about a steak-off ? An elimination tournamente where you pit your favorite 32 combinations head-to-head and only one winner steak! Something that i can say "if I could make one of Guga's recommendation, what would it be?"
My go to for seasoning steaks is basically an elevated version of the old reliable salt + pepper + garlic powder. I use Lawry's seasoned salt + fresh cracked black pepper + black garlic powder. To make black garlic powder all you need to do is let the garlic "cook" for longer so that it no longer has any moisture. It becomes rock solid, so not spreadable, but then you just throw it in a grinder and powderize it.
Well, it's kinda his job. People watch him for making and eating those steaks. Same with how most of food vloggers eat more foodz in a day than me in a month, or those fast food reviewers eat more fast food in a month than I do in a year lol.
Hey Guga! If you see this, maybe you'd want to try my favorite compound butter! I make it with Louisiana Hot Sauce, Dill Weed, Lemon Pepper, Garlic (minced or paste), and JUUUUUST enough Brown Sugar to mellow out the sharp bite of the hot sauce. I use it to oven roast Brussels Sprouts but I bet it would be great on steaks :D
@@FrostyFyre I dunno, I didn’t think anything of it. Just something I grew up using on a lot of stuff like burgers and chicken, so I felt like I wanted to use it. And I think it turned out good! :)
Haha, I kinda like the videos when something is kinda out there and then completely fails. Glad to see that you are still getting outside of the box and trying things that totally work and being brave enough to try things that do not work at all!
Hey guga Ive been watching you along time and even made the butter of the gods. I was was wondering... could you marinate a steak in ramen seasoning? Possibly dry age in that kind of soidum content?
Looks amazing, and that sidedish, mmmm, looks yummy, I would have added that compound butter with black garlic to the sidedish, just a nice brush right on top after it was done, but as always, amazing guga!
Dry age in ZACUSCA! Dry age in butterfly pea powder! Dry age in cocoa powder! Steak with pepper spray compound butter (it's edible and it's for Maumau)! Jackfruit steak (for Angel)! 😆
I have an idea for you, Guga. Try to use taco seasoning packet, preferably McCormick, but any brand will do. On a steak. Choose one of 3 ways. 1. Dry age 2. Marinate 3. Compound butter Or the 4th option, use any type of seasoning packets.
Guga, I got some Aleppo Pepper after your video recently where you used it, and I have to say, it's one of the tastiest peppers I've ever tried. It's not too spicy (add some cayenne if you want to add kick along with it), but the flavor is out of this world for a spicy pepper. IDK what they're doing but it's absolutely fantastic
If you want to add a Japanese umami flavor to the steak, I would suggest you get grated Daikon (use a good Daikon that doesn't have a horseradish taste) add Japanese soy sauce and yuzu (or lime if don't have yuzu), put that on the steak. Pour some shichimi pepper on it and very thinly chopped green onions on it. It will give it a citrus taste that cuts the fatty flavor of a wagyu steak. A similar topping is often put on Tonkatsu in Japan and is called Oroshi Katsu (Oroshi is short for Daiko-oroshi or grated Daikon). It is for the same reason as it cuts the oily nature of fried pork cutlet and gives the dish a lighter taste.
GUGA! Here's a tender eye round experiment for you: (1) You take an A5 wagyu eye round, (2) cover it with cheese wax, (3) dry age for 35 days, (4) sous vide for 24 hours at a low temp, (5) then cut into steaks and (6) give a quick sear. It should be like fillet mignon!
Two things come to mind regarding the seaweed butter: first, there's just too much seaweed in it! It needs to be rehydrated also. A little goes a loooong way! Secondly, if the purpose of the sesame seeds was to add a maillard like flavor, black sesames won't get you there. They aren't black from being cooked, they come out of the ground that way.
I’ve asked on every video for over four years for KANGAROO BURGERS and I won’t stop until you do it. But this coming Sunday is my birthday and it’s my birthday wish that you finally DO IT!!!
@guga foods here in the netherlands we eat something called “speklap” witch is basicly a slice of porkbelly baked on its sides. Its delissious and i think youd like it very much
Here is a side dish idea for you Guga! It’s one I used to make allllll the time and still do occasionally. But here it is.. Put some pea’s, chopped carrots and cubed potatoes (even corn as well if you like, celery works well too) in a pan/casserole dish, add cut up chicken and a little chicken broth/seasoning, add a creamy gravy on top and then completely cover with biscuits that haven’t been baked yet (obviously lol) and then bake for 30-35 minutes at what I want to say was 350.. I’m sure you could probably figure out an appropriate temperature if that’s not right, it’s been a minute since I made it lol. You can also substitute the chicken for any other meat or don’t even add meat if you don’t want to but in that case, I think it still greatly benefits from getting the broth at least. But now that I think about it.. I would love to try this with wagyu steak tips. Steaks looked amazing!
Guga, I'm interested in an updated experiment of cooking methods where we don't just judge on taste, but also on effort before and after! Have been looking at this cold sear method which is supposedly a lot lighter on clean up, less fancy equipment required, and still quite good. This could go up against sous vide and reverse sear. Probably good to leave charcoal out, as that flavour is hard to reproduce unless there's some smoke gun.
As an engineer with some training in chemistry, I think your problem with the seaweed steak was the sesame seeds. Sesame oil is mostly polyunsaturated fat, which is extremely fragile and prone to oxidation. Sesame seeds and sesame oil should be stored in the fridge or freezer. They are not shelf stable even at room temperature longterm, so when you grill them at high heat, you probably oxidized all the fats and they turned rancid. Anything sesame + heat is a no-no. Sesame seeds whole can be briefly baked, yes, but once you ground them and released their oils, they went rancid under heat, so that’s probably why Leo said it tasted so sour.
Yes ! This !
Seaweed butter is a product that actually exists in france and no one has ever reported it being sour. It's used for the reasons Guga wanted, mainly : MSG. One thing is done differently tho, they use fresh sea weed and not dehydrated one, meaning there is also a lot of salt in this butter.
Yeah, I would like them to try it again but only with seaweed.
TY for sharing this!!! I hope Guga sees your knowledge and applies it to another video soon. Stay blessed and God bless 💯❣️🎯
It's dulse seaweed, very strong 'sea' taste. Very popular in Eastern Canada and NE USA. I can understand how it would kill a steak. Maybe try with Asian seaweed, much more mild flavour. Or you can use furikake, a Japanese rice topper that typically consists of a mixture of dried fish, sesame seeds, chopped seaweed, sugar, salt, and MSG.
I think the real mistake was the black sesame seeds, they're bitter and earthy which doesn't really go well with steak imo
This guy seaweeds.
Ooh katsuo mirin furikake, love that stuff.
Didn't guga use furikake.
@@一片叶的故事 I agree with you. Sesame in all forms, seed, oil, toasted brown, toasted black... needs to be used sparingly, IMO. When I saw how much was used, I kind of cringed.
Despite not having a lot of over-the-top descriptive words, it seems Angel has a fantastic identification palate. He often picks out what you've done to the food. When I watch these videos, I watch how Angel reacts, because he seems to know when something works, or when it doesn't. Leo is good for flowery descriptions, and I've gradually come to like him for that, but Angel is the one that I look to for whether it's actually enjoyable or not. It's a good dynamic between the two.
I don't know how he find these words. For me, when i taste something very good, i'll just say it's very good 🤣
Imma be real. Angel is a picky eater and so am I. I have a very fine sense of smell and taste, and I've often been able to pinpoint changes to recipes. So I feel very in tune with Angel.
Idk bro leo is fs an acquired taste i still dont like him, he talks a bit too much and kinda sucks up to guga. I miss mau mau
i actually love the way angel describes stuff lmao, he's more of an everyman and is more relatable. doesn't sound like a TH-cam video or a magazine review, just like your bro telling you his opinion, like Ben Deen also.
@@ricardorivera7549 agree, Leo talks too much, i just skip the parts when he's talking
I've never heard a chef say "balls" so many times in less than a minute lmao. Guga out here breaking world records as well as creating world's firsts.
Those gooey balls probably taste great, I'd put a couple in my mouth.
Josh Weisman also says it a lot. He and Guga is one my most wanted collabs. They could do something involving nothings but balls.
@@brianstiles1701 Ayo 😳🤨📸
guess you havent seen South park and Chef's chocolate salty balls song ;)
@@mooimacowlord22 🤨📸
we NEED to see a steak seasoned with NESQUICK POWDER. for the fans.
Or milo
No we don’t 😂
Maybe gravy that’s filth
@@DJ_Mimsey Yes we do
No we definitely dont
Only issue I see is the control steak should have been coated with plain butter to make sure only the ingredients in the individual butter was the change .
No it was not only using seaweed, the seeds were the major mistake
Gotta say, Angel’s ability to call out ingredients is on point.
I really like how Guga shows both the positive and negative reactions to his food. Those meatballs looked good but I'm glad you didn't just edit out the negative reactions while still emphasizing that the recipe can be changed to others' likings. Always great content!
"There's no way he put seaweed on a steak" - Leo, where have you been all these years??? There's NOTHING Guga won't try 😂
Right?
🙅
😂😂😂😂😂😂😂😂
Well, he hasn't tried to dry age Angel yet so...
…… what about microwaving a waygu steak?
469th like ;)
“The next step is to go ahead and make some balls. As you can see, I was left with some nice onessss” I never know when this guys is serious 😂 love the channel! (2:35)
I ordered Black Garlic almost a year ago on a dare from a friend and haven't regretted it. Black Garlic has a wonderful, sweet flavor coupled with that subtle garlic taste and no acidic bite that makes it like candy. I can attest it goes great with steaks, and can't wait to mix it into butter.
I haven’t watched your videos in a while. You’ve gotten even better. Who does your video editing? It’s fun, entertaining, and matches your personality. Love Guga!❤
You should make a combination compound butter with all the best compound butter ingredients that you've used in past videos.
I agree with this idea
Now I’m waiting for Oreo crusted steak… 😂 Guga let’s make it happen!
oreo crusted dry aged LOL
exatly my thought
Oreo cream dry age, deep fried in Oreo crumbs
it already happened 2 years ago lol
This video was really well edited! Also tons of kudos to Leo always giving incredible descriptions of the food. As someone that doesn't experiment with cooking, I enjoy him describing what I'm missing out on. Angel has the best reactions!
so here's the challenge for you, make the best 3-5 steaks that you have ever cooked on your channel and finally find out (up until now that is) which steak is the very best!
It probably has to be a top 15-20 tier list and it starts at A rank and above lol
“Butter makes everything better.”
My favorite sentence
Better makes everything Butter
Unless you put seaweed and black sesame in... Nothing can save that combination 😂
@@freestylepunk abomination
Guga you should try to make Scotland national food Haggis!
If I am guga’s nephew, I need to exercise everyday with all the steak he provides 😂
No way I just made the identical comment. Great minds and all.
@@TJ-ss1up Indeed
If I were Guga's nephew. I'd finally feel happy in life.
Gotta reduce that risk of heart problems XD
You know your supposed to be exercising everyday regardless, right?
Guga, I’m lactose intolerant so I’ve been checking your clarified butter basting tests, there’s one thing we south Asians do that gives our dishes the Ghee flavour, and nobody that tries to baste with ghee does that… can you do another ghee basting experiment?
When cooking, at the very end we add a ‘Tadka’ or ‘Tarka’. We take it past the smoking point then dump the smoking ghee into the dish.
What I suggest you do is, cook the steak and baste it as you normally would. As the steak is nearly ready, put some ghee in a separate fry pan on full heat and let that cook till it’s smoking. You can add aromatics moments before the next step. At that point pour it over the steak, and this next part is optional, cover the steak to trap smoke for 10 seconds for maximum flavour.
Optional: use Desi Ghee
Guga's voice is pure ASMR. Deep, wholesome and Calm.
Generally I agree, but the repetitive mispronunciation of “Maillard” was like nails on a chalkboard. “My-ard” is how it’s pronounced.
@@brians8664 I love his Portuguese accent.
@@Nelson_Win which is exactly why it bothers me. “Maillard” is a French name. French and Portuguese are pretty closely related.
@@brians8664 aha. I get it.
@@brians8664 He says “my lard reaction” 😂
I’m from Indiana, and I think you should dry age a steak in our local specialty. Meth, the MSG of the Midwest.
Saw a big name brand charcoal at one of the big box home stores, flavored charcoal. Would like to see a video on them and see if you guys can taste the difference. Thanks for all your great videos.
Thanks!Hey bro, muito legal! Could you shout out Royce Lopez and Daywave radio for covering your show? Also, I had a side suggestion: onion fries made with sweet Bermuda, or Peruvian onions!
Guga was having too much fun talking about his balls in this episode lol.
I made this exact steak for dinner tonight (black garlic compound butter) before I even watched this video. Best steak I've ever made! Thank you Guga. You've taught me how to cook steaks in the best way possible.
All I know is that Guga has a lot of balls!!!
Guga knew exactly what we were thinking with the second butter.
I’ve been putting black garlic on everything for the past year. It’s really a game changer on roasted veggies and steaks
@GUGA!: You know how every recipe ever mentions the importance of the fond in a pan for flavor. Why don't you try to make a compound butter with the brown fond in a pan (from cooking bacon or anything). You could also compare it to a streak crust compound butter. Get a crust on steaks, cut off the very edge and blend it with butter and add it over other steaks.
How about shiitake mushroom and black garlic compound butter to get the good points of the garlic but still have your umami without the problems of seaweed?
Could you make a compliation video of just side dishes?
I'm just looking at the side dish and shaking my head. I'm glad Guga said we can do it to our own flavors, because I hate jalapenos, pepper jack cheese, and oregano 😂 But I love black garlic, so I'm looking forward to trying the compound butter!
I’ve made my own black garlic now for about 5 years! I’m gonna have to try this on steak!!!
Please 🙏 🙏
How do you make it
Yes how did you make it and how long did it take?
6:35 Wasn’t expecting that reaction from Guga lol 😆
Angel and Leo need their own comedy/podcast YT channel. I'd watch that all day everyday. They're too funny.
Guga needs to open a restaurant, and every month should be experiments that did amazing!
Guga never disappoints. Every single one of his videos are always up to our tastes and standards.
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. ;)
Guga, you've tried so many different combinations of things. What about a steak-off ? An elimination tournamente where you pit your favorite 32 combinations head-to-head and only one winner steak! Something that i can say "if I could make one of Guga's recommendation, what would it be?"
My go to for seasoning steaks is basically an elevated version of the old reliable salt + pepper + garlic powder.
I use Lawry's seasoned salt + fresh cracked black pepper + black garlic powder.
To make black garlic powder all you need to do is let the garlic "cook" for longer so that it no longer has any moisture. It becomes rock solid, so not spreadable, but then you just throw it in a grinder and powderize it.
Guga eats more steak in a month than I do all year lol
He eats more steak in a video than i do all year
Well, it's kinda his job. People watch him for making and eating those steaks. Same with how most of food vloggers eat more foodz in a day than me in a month, or those fast food reviewers eat more fast food in a month than I do in a year lol.
Black garlic is not only tasty, but also really good for you.
Hey Guga! If you see this, maybe you'd want to try my favorite compound butter! I make it with Louisiana Hot Sauce, Dill Weed, Lemon Pepper, Garlic (minced or paste), and JUUUUUST enough Brown Sugar to mellow out the sharp bite of the hot sauce. I use it to oven roast Brussels Sprouts but I bet it would be great on steaks :D
Sounds good but the lemon pepper seems kind of out of left field, I’ve never had lemon pepper on anything I’ve put hot sauce on, and vice versa.
@@FrostyFyre I dunno, I didn’t think anything of it. Just something I grew up using on a lot of stuff like burgers and chicken, so I felt like I wanted to use it. And I think it turned out good! :)
@@TheRealHiboman Totally fair, next time I have those ingredients on hand I'll have to give it a try, thanks for sharing!
@@FrostyFyre let me know how it turns out for ya! :)
@@TheRealHiboman Will do!
Can you please give me the portions you used for that amazing looking side dish😊
1:51 That does NOT look like Cookies and Cream, it looks like a moldy sock
Edit: and the reaction supports it 😂
Haha, I kinda like the videos when something is kinda out there and then completely fails. Glad to see that you are still getting outside of the box and trying things that totally work and being brave enough to try things that do not work at all!
Make dry coconut for 35 days and make black pepper and garlic powder dry age for 35 days and salt before cooking
Hey guga Ive been watching you along time and even made the butter of the gods. I was was wondering... could you marinate a steak in ramen seasoning? Possibly dry age in that kind of soidum content?
Leo was a sassy boy in this episode. I'm here for it.
Good job y'all, keep on keepin on...
U can tell guga was mad asf 🤣🤣🤣 5:30
Looks amazing, and that sidedish, mmmm, looks yummy, I would have added that compound butter with black garlic to the sidedish, just a nice brush right on top after it was done, but as always, amazing guga!
Dry age in ZACUSCA!
Dry age in butterfly pea powder!
Dry age in cocoa powder!
Steak with pepper spray compound butter (it's edible and it's for Maumau)!
Jackfruit steak (for Angel)! 😆
Black garlic you can never go wrong, unless you are really trying hard! Guga, what about possibly doing a black garlic fish sauce compound butter?
I have an idea for you, Guga. Try to use taco seasoning packet, preferably McCormick, but any brand will do. On a steak. Choose one of 3 ways.
1. Dry age
2. Marinate
3. Compound butter
Or the 4th option, use any type of seasoning packets.
Black garlic butter is HEAVENLY
seriously love your honesty
I would like Guga to try a stuffed mushroom side dish, with some heat, and much heat, and some cheese, and how you will do this?
Now I want to see a cookie compound butter to prank the boys with.
4:30 the music is just awesome
I tried the black garlic wings from Sprouts Market and fell in loveeeee
Guga, I got some Aleppo Pepper after your video recently where you used it, and I have to say, it's one of the tastiest peppers I've ever tried. It's not too spicy (add some cayenne if you want to add kick along with it), but the flavor is out of this world for a spicy pepper. IDK what they're doing but it's absolutely fantastic
If you want to add a Japanese umami flavor to the steak, I would suggest you get grated Daikon (use a good Daikon that doesn't have a horseradish taste) add Japanese soy sauce and yuzu (or lime if don't have yuzu), put that on the steak. Pour some shichimi pepper on it and very thinly chopped green onions on it. It will give it a citrus taste that cuts the fatty flavor of a wagyu steak.
A similar topping is often put on Tonkatsu in Japan and is called Oroshi Katsu (Oroshi is short for Daiko-oroshi or grated Daikon). It is for the same reason as it cuts the oily nature of fried pork cutlet and gives the dish a lighter taste.
English black pudding compound butter .Plus a side dish using black pudding . Scallops and black pudding a match made in heaven.
Cant wait for Guga compound butter shop! That would be phenomenal!
Been making black garlic butter for many years now, it's excellent!
That side dish was ridiculous!! Wow! Will be making that definitely!
havent been so fast on a guga vid! blessed to be here so early!!
A sweet and sour taste of black garlic is delicious on many dish.
BTW Black garlic mixed in burger sauce is phenomenal.
Drooling...black garlic is amazing
I love all these wacky and whacky experiments!
GUGA! Here's a tender eye round experiment for you: (1) You take an A5 wagyu eye round, (2) cover it with cheese wax, (3) dry age for 35 days, (4) sous vide for 24 hours at a low temp, (5) then cut into steaks and (6) give a quick sear. It should be like fillet mignon!
Amazing experiment videos as always, Mr. Guga🔥
I just realized his flamethrower is called a Su V Gun
Angel's palate is so refined. He identified the ingredients perfectly
Maylard... mayonnaise and lard, everyone 😆 love the vids Guga!
Two things come to mind regarding the seaweed butter: first, there's just too much seaweed in it! It needs to be rehydrated also. A little goes a loooong way! Secondly, if the purpose of the sesame seeds was to add a maillard like flavor, black sesames won't get you there. They aren't black from being cooked, they come out of the ground that way.
Sea weed and butter is really an awesome combination. Soooo good. Please do try it again without sesame seeds.
Definitely liking the seaweed butter. Le Buerre Bordier makes it and I was lucky enough to get my hands on some. Very good.
5:13 "What matters is the inside" "That thing is black!" hahaha
I’ve asked on every video for over four years for KANGAROO BURGERS and I won’t stop until you do it. But this coming Sunday is my birthday and it’s my birthday wish that you finally DO IT!!!
Please do an experiment with chamoy, either dry aging steak with it or making a compound butter with it.
You should use all youve learned from 1 dollar stakes to make the perfect eye round
GUGA combine every expiriment that had a positive effect and make an ultimate steak
@guga foods here in the netherlands we eat something called “speklap” witch is basicly a slice of porkbelly baked on its sides. Its delissious and i think youd like it very much
Guga's English is certainly WAY better than my Spanish, but I still get a chuckle out of what I call "Gugaisms." Today, it was "may-lard." 😄
another banger video
Here is a side dish idea for you Guga! It’s one I used to make allllll the time and still do occasionally. But here it is..
Put some pea’s, chopped carrots and cubed potatoes (even corn as well if you like, celery works well too) in a pan/casserole dish, add cut up chicken and a little chicken broth/seasoning, add a creamy gravy on top and then completely cover with biscuits that haven’t been baked yet (obviously lol) and then bake for 30-35 minutes at what I want to say was 350.. I’m sure you could probably figure out an appropriate temperature if that’s not right, it’s been a minute since I made it lol. You can also substitute the chicken for any other meat or don’t even add meat if you don’t want to but in that case, I think it still greatly benefits from getting the broth at least. But now that I think about it.. I would love to try this with wagyu steak tips.
Steaks looked amazing!
So..... chicken pot pie?
Black Garlic is the bomb, I love using it!
Black garlic is outstanding!
Guga, you talk like you’re asking questions. It makes me laugh
Its channels like this that cause me to stay up till 2am lol
0:13 Me: wondering why I'm seeing mathematical equations when mah man Guga is talking chemistry
8:33
the way he said "meiyan" 😂
That side dish looks amazing. Might give it a shot and make it myself.
Add black garlic to the Butter of the Gods (Butter, Bone Marrow, Cured Egg Yolk)
You’re killing me with these edits 😂
You're killin' me, Guga. My-Yard!!! Not May-Lard!!
Guga, I'm interested in an updated experiment of cooking methods where we don't just judge on taste, but also on effort before and after!
Have been looking at this cold sear method which is supposedly a lot lighter on clean up, less fancy equipment required, and still quite good.
This could go up against sous vide and reverse sear. Probably good to leave charcoal out, as that flavour is hard to reproduce unless there's some smoke gun.