Considering Leo is the description guy I wanna say Angel actually hit the nail on the head perfectly. "Longer" Umami makes things that are savory just a bit more savory and the flavor is more deep and impactful. He probably didn't mean for it to be as profound as it was but the description was the most concise it could possibly be.
Yeah that reminded me of the time as a kid, when you had something very delicious you would keep chewing until nothing was left. In order for the taste to linger longer... lets hope i wasnt the only weirdo who did that lmao
Guga: “I’m going to make an amazing side dish and it’s super simple” Also Guga: Breaks out custom dishwear, makes a custom stock, busts out squid ink, home made sauce, and adds in whole shrimp and an entire freakin octopus. 😂❤😂
I actually know EXACTLY what Angel means when he says it makes the steak taste longer. I too can't really explain it in other terms, however. It's just a unique sensation
Squid ink + rise = black risotto. It's traditional meal in Mediterranean/Italian/Croatian cuisine. Meal with octopus is very similar to "hobotnica ispod peke", a traditional Croatian meal, usually made with potatoes.
Those black dots on the squid aren't actually ink, they're called chromatophores and are essentially skin pores that open and close. This is how they change colour from a white-ish colour, to brown and almost black. The ink actually doesn't cause the skin to change colour, the ink is their defence mechanism against predators 🙂
@Dont_Fear_Phil most welcome :) little known fact about those chromatophores is that cephlapods also breathe through those pores, so that's why they're typically found in very clear water. Murky water is essentially particles suspended in water and would cause them to suffocate, good fishing tip there for anyone wanting to catch squid 😎
@@90Seconds2Midnightshut up dude, the guy's right and he's not being pedantic. You should be thankful for people like him. Stop acting like a bully who can't spell his own name.
And he's got critics at home too 😂 everything he makes is just super tasty😂 I'm sure he's got those control steaks really great a 100% would highly recommend everybody 😂 But rest of the things 🥸🥸🥸🥸😂😂😂😂 It's just like everyone's mom: My son/daughter is just the best of the best and whatever touches or does is pure gold😂
I'd love to see Guga talking about his favorite methods for improving a steak and then trying them all on a 1 dollar steak at the same time. For example: a pineapple juice water aged and then using a compound butter with this ink and black garlic
squid : i have evolved over millions of years to develop this ultimate escape defensive technique guga : i found this amazing liquid to make my steaks better!!!!!
With the seafood stock you can just peel the prawns and use the shells and heads for the stock and save the meat for grilling instead of wasting prawns
Man your videos jsut keep getting better and better, also you have to do a Korean style raw beef recipe Yukhoe since you did beef tartare, you’ll love the Korean version more and you should experiment with what hot sauces like a homemade one with coconut milk, various chilies and eggplant you’ll be putting that on your steaks to rest and you’ll love the results
I recently bought cuttlefish ink and a jar of black garlic at Jungle Jim's(they have ink in little packs so you don't have to buy or open a whole jar😃) to turn into black pasta. Hard to find people with taste experience of squid ink, so perfect timing. Thank you!
So happy your book is also available via Amazon EU here, i'am a big fan of you! Excellent recipe, will do that soon! Best regards from southern Germany
This is what I’m always thinking. There’s no way it all happens in one take immediately after all the steaks are cooked. Could also introduce a problematic element to their ratings of food.
Thanks Guga! That side dish was super simple to make! Just so happened to have all the ingredients lying around in my pantry, only took like 4 minutes to make. Delicious!
0:10 Hopefully there is a cephalopod expert out there to back me up (or possibly tell me I'm wrong) but I'm pretty sure those black spots aren't the ink. I believe the ink is stored and secreted from dedicated ink sacs located between the gills or occasionally behind the eye. Those markings on the cuttlefish are chromatophores which are used to signal warnings or as sexual displays.
"Wow, this video was a game-changer for my steak game! I had heard about UMAMI liquid before, but seeing someone actually try it and witness the difference it made to their steak was eye-opening. The way it enhanced the flavor and juiciness of the steak was impressive. I'm definitely giving this a shot the next time I fire up the grill. Thanks for the awesome taste test and review!
Angel cracks me up. He reminds me of a young version of an old business associate of mine who I happen to get along with very well. Like the same exact sense of humor and delivery.
That black steak can be a great addition to the halloween recipes, and if it was cooked caveman style on top of some hot stones, then it might just give that right and scary cannibal-feeling to the treat. :D EDIT: I don't support cannibalism at all, just to clarify to those weak and narrowminded delicate posies out there who might run into this comment. It's just a delicious halloween-inspired idea.
Y'all are such good sports when someone is cooking something a member doesn't like - be it spicy for Guga or seafood for Angel, everyone does their due diligence :D
Not sure if Guga Mentions it, but make sure to devein your shrimp. There's an intestinal tract that runs through the delicious prawn. Make a little slit along its back and use a toothpick to pull it out. There's nothing worse when eating shrimp than finding out you consumed its crap.
I'd like to see a mass compilation of all your special guests over the years, with a table filled with "the best" of each of these experiments to declare a winner. I know the amount of work (well i don't lol) involved in such a massive task, but wow... maybe for 5 million subscriber video? 30-45 "winner steaks +1 control" from each of these experiments, get the Uncle Gordon involved too, alongside all other Uncles and amazing guests you've had to date including the future. Just an idea :D
There should be 2 controls: a pure one and another with simple butter. The one with the compound butter is almost always the winner, BUT I guess that's mainly due to the butter and not the additional ingredient. There should be another control to take this into account!
Guga, whenever you make an experiment where one steak is with compound butter, you should also baste the other two steaks with regular butter, just to make sure that the reason you prefer the compound butter is not the butter-taste itself
I know my opinion doesn't matter, but I'm proud of Angel trying new things. I always tell my kid to try it first before you say you don't like it because you will never know if it's good until you try it.
6:37 - 6:42 Angel, Guga asked what makes umami taste different than any other, not the size of what goes in your mouth nor how long does it stay in your mouth. 😂
Petition in these experiments to add a fourth variant combining the two non-control methods (in this case the dry aged in ink with the ink compound butter)
guga im from spain and i have to say that paella is amazing but when your done jsut add some lemon doesnt need anything else! Amazing videos by the way :)
I've heard the such thing with a greek recipe of the octopus ink sack as a delicious delight. I buy raw octopus all the time, and slow cook out in wine. I need to catch a fresh octopus to try it out.
Nice experiment, and that side dish is something special. There is however some misinformation in this video. Those black spots on the squid? That isn't the ink. Those and the brighter spots are clusters of pigment that can be altered in unison to change the color of the animal, for camouflage or as a mean of communication. The ink itself is stored in a sac connected to, yes, the squid's butt. And what you ended up using was cuttlefish ink, not squid ink. Very comparable, but not entirely the same. Cuttlefish ink is a bit more subtle and less metallic tasting, making it the better ingredient.
Guga is giving me flashbacks to Jamie Oliver calling egg fried rice a side dish. Also it looks like you made something that we call "arroz negro" in Spain (except for the rice, the actual dish uses short grain). The sauce he made is a modified type of allioli. It looks delicious, but in no world can you call that a side dish
Pretty good looking paella. I recommend using short grain rice for paella as it absorbs more stock so it gets more flavourful. 2 to 3 times stock to rice and absolutely no cover.
Looks interesting. On another note. CAN YOU PLEASE DO A SEPERATE CHANNEL FOR SIDE DISHES. it is pretty difficult to go back on certain videos and find everything as with most videos are mainly focused on the meat. Love your videos, just wish a lot of the ingredients were available in my country.
Try aging a steak in cowboy butter. It's a compound butter made with garlic, fresh parsley, chives, thyme, Dijon mustard, lemon zest, lemon juice, paprika, salt, pepper, red pepper flakes, and chili powder.
amazing side dish!! im spanish and even more specific im from valencia home of paella and rice meals. this type of paella its called arros negre ( black rice in valencia) nice job guga👍👍
What is the steak exactly? I mean what's the cut (sirloin, rib eye, idk...)? The instructions are clear enough so I am willing to try this, this look like the best thing ever!
After watching, I'd want to dry age with the ink for a longer amount of time. Then use butter to finish cooking the steak. Imagine the creaminess, but with the lingering umami of the center steak? To compound Angel's analysis, a little msg into the steak before dry-aging as well.
Considering Leo is the description guy I wanna say Angel actually hit the nail on the head perfectly. "Longer" Umami makes things that are savory just a bit more savory and the flavor is more deep and impactful. He probably didn't mean for it to be as profound as it was but the description was the most concise it could possibly be.
Yah, he has a really good taste buds.
Yeah that reminded me of the time as a kid, when you had something very delicious you would keep chewing until nothing was left.
In order for the taste to linger longer...
lets hope i wasnt the only weirdo who did that lmao
Guga: “I’m going to make an amazing side dish and it’s super simple”
Also Guga: Breaks out custom dishwear, makes a custom stock, busts out squid ink, home made sauce, and adds in whole shrimp and an entire freakin octopus. 😂❤😂
in all seriousness, by simple, I think he just means putting it together.
I mean it is SIMPLE just incredibly time consuming
@@thewhitedread7572 I think it also depends if there's a seafood and/or asian market as Squid or cuddlefish ink CANNOT be easy to get a hold of.
You can buy the stock, it might not as be as good but it will still be fine. Hardest part is finding the fresh seafood.
I buy full sized octopus at my local Asian grocery store for about 15 bucks. Not that hard to get and they’re damn delicious.
Steak, my new favorite pen.
??? What😂
☠️
Fr
😂😂😂😂😂
It all leads back to steak.
Guga talking Angel into eating the seafood like he’s convincing a child into trying a new dish🤣
He sort of is.
Here comes the choo choo train.
Cause Amgel pretty much acts like a child with certain foods
Guga: 'Don't you want to grow up to be big and strong like me?'
Angel: 'Eh, not really.'
I actually know EXACTLY what Angel means when he says it makes the steak taste longer. I too can't really explain it in other terms, however. It's just a unique sensation
Good explanation
Bro what is the tone that in background of angel when he is saying that
Squid ink + rise = black risotto. It's traditional meal in Mediterranean/Italian/Croatian cuisine. Meal with octopus is very similar to "hobotnica ispod peke", a traditional Croatian meal, usually made with potatoes.
“Pasta al nero di seppia” in Italy
rice is spelled with a c not an s. Is the squid ink flying?
@@Mammon364*bass boosted*
Even with angel hair pasta and ink.
@@Mammon364 Thankc
Those black dots on the squid aren't actually ink, they're called chromatophores and are essentially skin pores that open and close. This is how they change colour from a white-ish colour, to brown and almost black. The ink actually doesn't cause the skin to change colour, the ink is their defence mechanism against predators 🙂
Thank you, love Guga but his facts are often... questionable.
🤓
@Dont_Fear_Phil most welcome :) little known fact about those chromatophores is that cephlapods also breathe through those pores, so that's why they're typically found in very clear water. Murky water is essentially particles suspended in water and would cause them to suffocate, good fishing tip there for anyone wanting to catch squid 😎
@@90Seconds2Midnightshut up dude, the guy's right and he's not being pedantic. You should be thankful for people like him. Stop acting like a bully who can't spell his own name.
@@s4t4n96 Yep I agree
Who ever the recently added editor is, well done! I'm enjoying the humor. Keep up the good work!
Ok... forgive me on this one but I wouldn't call that side dish "ridiculously" easy...
He says that for everything lmao.
And he's got critics at home too 😂 everything he makes is just super tasty😂
I'm sure he's got those control steaks really great a 100% would highly recommend everybody 😂
But rest of the things 🥸🥸🥸🥸😂😂😂😂
It's just like everyone's mom: My son/daughter is just the best of the best and whatever touches or does is pure gold😂
Its pretty much a running gag at this point. Guga: "Today were making beef wellington, its ridiculously easy and heres how"
I am terrified of whatever eldritch horror guga considers difficult to make
if you have a passion for making good food everything will seem easy to make
man this side dish looks crazy good, one of the very few guga videos that made me want the side dish more than the steaks
Yes and it was super simple!
this ressembles Arroz Negro, a dish from Valencia in Spain
Happy to see you growing so much Guga I’ve been watching you since the beginning, can’t wait to pick up your cook book!
💯💯💯
Angels face at 7:45 when Leo is talking about the “white sauce” 😂😂😂
I was just about to type that but then I decided to read the comments first :P
I love how Guga is trying to gaslight us into thinking paella is "super simple" to make
And he left out the saffron.
@@davidkomen5283saffron wouldn't add that much to this dish since the color would go to waste and the taste would clash with the ink
NO saffron on this....this is not paella, this is Arrós negre.....@@davidkomen5283
Well it's long but def not complicated.
@@davidkomen5283 this is not a paella though, this is closer to arroz negro and there is no saffron in it.
The editor is the MVP. Great fun.
I'd love to see Guga talking about his favorite methods for improving a steak and then trying them all on a 1 dollar steak at the same time. For example: a pineapple juice water aged and then using a compound butter with this ink and black garlic
The ultimate Guga Challenge: Make all the best Guga steak recipes from the channel at the same time and crown the ultimate Guga Steak.
squid : i have evolved over millions of years to develop this ultimate escape defensive technique
guga : i found this amazing liquid to make my steaks better!!!!!
I really appreciate that Angel is trying more and more food.
Guy has to open up his palet to the world.
I LOVE you three together, testing, tasting and reviewing 😋 it's alwaaaays entertaining and informative! ❤
With the seafood stock you can just peel the prawns and use the shells and heads for the stock and save the meat for grilling instead of wasting prawns
Angel's reaction when Guga said Squid Ink... priceless 😂😂😂
Man your videos jsut keep getting better and better, also you have to do a Korean style raw beef recipe Yukhoe since you did beef tartare, you’ll love the Korean version more and you should experiment with what hot sauces like a homemade one with coconut milk, various chilies and eggplant you’ll be putting that on your steaks to rest and you’ll love the results
"our today's side dish is SUPER simple and here's how"
proceeds to make an entire seminar on a single recipe.
love you guga.
Your presentation format is so on point. No bullshit and straight to the intrigue. I’m hooked.
I pretty sure whenever Guga’s neighbors smell steak they’re going “Oh boy! Guga’s making another TH-cam video!” 😂 that looks delicious Guga!
As leo was saying “the white sauce” i saw Angel laughing.. his mind obviously went to the gutter lol
I recently bought cuttlefish ink and a jar of black garlic at Jungle Jim's(they have ink in little packs so you don't have to buy or open a whole jar😃) to turn into black pasta. Hard to find people with taste experience of squid ink, so perfect timing. Thank you!
So happy your book is also available via Amazon EU here, i'am a big fan of you!
Excellent recipe, will do that soon!
Best regards from southern Germany
It would be good to see some tests between "dry aged with x" vs "compound butter with x" vs "dry aged with x then cooked with butter".
Guga saying anything is super simple is the same energy of a therapist saying everything will be fine
I can't shake off the feeling that you are eating cold food at the end of every video.
This is what I’m always thinking. There’s no way it all happens in one take immediately after all the steaks are cooked. Could also introduce a problematic element to their ratings of food.
We got a restaurant food warmer. Food is always hot and perfect. The crew is quite picky 😂
Hats off to Angel for trying everything, especially the side dish. Not thinking I would have been so bold.
I'd love to see this trio food critique a fancy restaurant anywhere in the world.
P.S. maybe a three country food tour?
Thanks Guga! That side dish was super simple to make! Just so happened to have all the ingredients lying around in my pantry, only took like 4 minutes to make. Delicious!
One of the funniest episodes so far. Also, that side dish and paella isn't easy at all🤣
Saw your book at a Dymocks in Australia! You're a true champion Guga.
This is probably the first off of your whacky ideas that I can't wait to try out myself at home. Cheers Guga and minions!
Guga and minions? Nah, the House of Guga
0:10 Hopefully there is a cephalopod expert out there to back me up (or possibly tell me I'm wrong) but I'm pretty sure those black spots aren't the ink.
I believe the ink is stored and secreted from dedicated ink sacs located between the gills or occasionally behind the eye.
Those markings on the cuttlefish are chromatophores which are used to signal warnings or as sexual displays.
I give Angel so much credit for how far his pallet has come from the old days. 👏👏👏
Love to see Guga show off his cooking skills beyond steaks and stuff
Video editors on point 🎉. You guys rock
6:23 the sniffing over angel’s part had me😂
"Wow, this video was a game-changer for my steak game! I had heard about UMAMI liquid before, but seeing someone actually try it and witness the difference it made to their steak was eye-opening. The way it enhanced the flavor and juiciness of the steak was impressive. I'm definitely giving this a shot the next time I fire up the grill. Thanks for the awesome taste test and review!
AI generated comment
It's the quote mark that makes it obvious. Why do that? Get a life bro.
Angel cracks me up. He reminds me of a young version of an old business associate of mine who I happen to get along with very well. Like the same exact sense of humor and delivery.
That black steak can be a great addition to the halloween recipes, and if it was cooked caveman style on top of some hot stones, then it might just give that right and scary cannibal-feeling to the treat. :D
EDIT: I don't support cannibalism at all, just to clarify to those weak and narrowminded delicate posies out there who might run into this comment. It's just a delicious halloween-inspired idea.
Good idea
😂 not the pre-emptive edit with a slew of insults lmaooo
@@eclipseeffigy you never know who's going to become offended by a simple polite "good morning", my good friend. :)
I would love to see a tier list or a tournament of all your experiments to see which you think tastes to absolute best.
00:36 you chose deez ?
Apologies for correcting the Master, but Guga made a broth for the appetizer, not a stock. Stock is made by boiling bones; broth has flesh on bones.
Y'all are such good sports when someone is cooking something a member doesn't like - be it spicy for Guga or seafood for Angel, everyone does their due diligence :D
Not sure if Guga Mentions it, but make sure to devein your shrimp. There's an intestinal tract that runs through the delicious prawn. Make a little slit along its back and use a toothpick to pull it out. There's nothing worse when eating shrimp than finding out you consumed its crap.
Probably the best paella I've seen cooked by a youtuber (well, it's arroz negro, not paella, but still the same technique)
Guga, idk how you keep doing it but you do. Keep up the awesome work!!
Love the editing in this one great work y'all
I'd like to see a mass compilation of all your special guests over the years, with a table filled with "the best" of each of these experiments to declare a winner.
I know the amount of work (well i don't lol) involved in such a massive task, but wow... maybe for 5 million subscriber video?
30-45 "winner steaks +1 control" from each of these experiments, get the Uncle Gordon involved too, alongside all other Uncles and amazing guests you've had to date including the future.
Just an idea :D
Great video like always keep it up guga
You should definitely try Bovril dry aged steak, Bovril is basically concentrated beef so it should make the steak super beefy if it works!
I keep wondering ever since I started watching guga how he would perform in Hell's Kitchen
There should be 2 controls: a pure one and another with simple butter. The one with the compound butter is almost always the winner, BUT I guess that's mainly due to the butter and not the additional ingredient. There should be another control to take this into account!
I asked for this so long ago and finally it is happening!! Yes!! Guga you are the GOAT!
Guga never runs out of ideas. I have no idea where he gets some of his videos from
Guga who edits your videos!?!? The editing adds so much to the video, and they deserve so much love!!!
Guga, whenever you make an experiment where one steak is with compound butter, you should also baste the other two steaks with regular butter, just to make sure that the reason you prefer the compound butter is not the butter-taste itself
I know my opinion doesn't matter, but I'm proud of Angel trying new things. I always tell my kid to try it first before you say you don't like it because you will never know if it's good until you try it.
6:37 - 6:42 Angel, Guga asked what makes umami taste different than any other, not the size of what goes in your mouth nor how long does it stay in your mouth. 😂
Petition in these experiments to add a fourth variant combining the two non-control methods (in this case the dry aged in ink with the ink compound butter)
Legit saw a guys comment requesting this about a week ago, so awesome seeing it in a video from a fan suggestion
I'd totally try that! ESPECIALLY that side dish! I love most seafood - octopus is among my favorite! I made some takoyaki just last week!
9:00 squid ink is wild, the new Bendy and the Ink Machine update looks dope
guga im from spain and i have to say that paella is amazing but when your done jsut add some lemon doesnt need anything else! Amazing videos by the way :)
Love the edits!
I've heard the such thing with a greek recipe of the octopus ink sack as a delicious delight. I buy raw octopus all the time, and slow cook out in wine. I need to catch a fresh octopus to try it out.
Leo is such a class act!
I didn't know you had a book! Congrats, man!
Wow Guga this is some next level cooking! 👏
Nice experiment, and that side dish is something special. There is however some misinformation in this video. Those black spots on the squid? That isn't the ink. Those and the brighter spots are clusters of pigment that can be altered in unison to change the color of the animal, for camouflage or as a mean of communication. The ink itself is stored in a sac connected to, yes, the squid's butt. And what you ended up using was cuttlefish ink, not squid ink. Very comparable, but not entirely the same. Cuttlefish ink is a bit more subtle and less metallic tasting, making it the better ingredient.
I'm early so wanted to say I cooked a steak today and watching your videos helped!
Guga is giving me flashbacks to Jamie Oliver calling egg fried rice a side dish. Also it looks like you made something that we call "arroz negro" in Spain (except for the rice, the actual dish uses short grain). The sauce he made is a modified type of allioli. It looks delicious, but in no world can you call that a side dish
Well, if there's steak around, in Guga's world any thing else served with it is a side dish.
My Mom used to make Squid on his Ink and it was great... can Imagine how it enhances the steaks...
Pretty good looking paella. I recommend using short grain rice for paella as it absorbs more stock so it gets more flavourful. 2 to 3 times stock to rice and absolutely no cover.
Great video and that side dish looks next level!
IT HAPPENED! This made my day. Thank you so much, Guga! Great video!
That side dish!!!! Absolutely beautiful
Hey Guga try putting mushroom powder on a steak for a steak experiment
Greetings from Spain! Looks fantastic!
I've been a vegetarian for 10+ years but for some reason love your videos and steak series lol. Very interesting!!
that looked well cooked errybody, keep up the good content errybody
In restaurants they use the ink to color things because it doesn't have an own flavor, will give this a try
Looks interesting. On another note. CAN YOU PLEASE DO A SEPERATE CHANNEL FOR SIDE DISHES.
it is pretty difficult to go back on certain videos and find everything as with most videos are mainly focused on the meat. Love your videos, just wish a lot of the ingredients were available in my country.
Angel @ 7:47 😂 im with ya, I bet the white sauce is his favorite. 😂
Try aging a steak in cowboy butter. It's a compound butter made with garlic, fresh parsley, chives, thyme, Dijon mustard, lemon zest, lemon juice, paprika, salt, pepper, red pepper flakes, and chili powder.
amazing side dish!! im spanish and even more specific im from valencia home of paella and rice meals. this type of paella its called arros negre ( black rice in valencia) nice job guga👍👍
He's back! Let's go!
Ooh new guga video, good day
if Guga says "eVriBaaDi" one more time, i'm gonna jump in front of a fuckin train
If Leo isn’t a food critic he should be!
Guga Drops a new one very good
Hi chef Guga. You are awesome' thank you for your videos. Can’t wait to get to try some of your techniques when I get back on my feet. God Bless.
3:57 blud didnt finish the quest for the middle steak yet 💀
What is the steak exactly? I mean what's the cut (sirloin, rib eye, idk...)? The instructions are clear enough so I am willing to try this, this look like the best thing ever!
After watching, I'd want to dry age with the ink for a longer amount of time. Then use butter to finish cooking the steak. Imagine the creaminess, but with the lingering umami of the center steak?
To compound Angel's analysis, a little msg into the steak before dry-aging as well.