We tried the RAREST Butter on Steaks!
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- เผยแพร่เมื่อ 4 ต.ค. 2024
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Not going to lie but this is by far one of the most useful ad I’ve seen and well done
🐠 DRY AGE IN CAVIAR!! 🐠
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COMMENTING ON EVERY VIDEO, ON EVERY CHANNEL. COME ON GUGA! LETS GOOO! :)
Hey Guga, I'm just popping in again to request that you dry age with chamoy.
Hey guga I have a great idea for dry age how about dry aging with garlic or ginger paste
Guga, please make Biltong
I love smen it really tastes strong I still remember the first time i made smen, it was an amazing experience, I also heard that putting smen ito a jar with an anime figure makes it taste better.
Yeah, having a partner, preferably male, makes it easy to acquire it
I am Moroccan and a carnivore (Meat lover). The fermented butter aka Smen elhar is very powerful and you're supposed to only use a tiny bit for flavor. Usually goes well with meats cooked slow and low, but again just a little bit (like 1tbsp for 4lbs of meat). In all honesty, I don't like it on my meats but it's great on a couscous or a Tanjia (slow cooked meat). Good job as usual.
ive had it mixed with honey and that pancake like bread for breakfast
@@LaGomitaTV I'm pretty sure you had the regular smen which is like ghee or clarified butter. The fermented one aka smen elhar stinks and only used in a few savory dishes. The flavor is like rancid butter, very powerful!
lmao I hate smen
It's been months since I had if
Hello fellow moroccan, i can agree with the fact that it's glorious on couscous, Smen is one of my favorite things to have on couscous, it literally makes it skyrocket flavor wise for me, cheers
Hi Guga. Here is a video idea for you. I recently learned that snacks that use MSG sometimes also contain Disodium Inosinate and Disodium Guanylate to enhance the effect of MSG by 20x-30x stronger (for example, Doritos, Pringles, etc).
I'm not sure what ratio/blend of MSG, DSI, and DSG is needed, but I'm sure you can find it somewhere. America's Test Kitchen + Kenji Lopez Alt have a video that discusses some of the science behind it.
I was thinking the experiment could be this:
1. Steak + SPG (control)
2. Steak + SPG + MSG
3. Steak + SPG + MSG + DSI + DSG
Since the MSG, DSI, and DSG has sodium in it, the salt in the SPG might need to be reduced a bit, but it's up to you. Anyways, I hope you give it a shot!
Apparently you can buy a 50/50 mix of DSI and DSG, and some places you can even get all 3 precombined.
He already did this essentially. He made his own msg seasoning with all of those listed compounds.
@@Goofiest.Goober are you talking about when he freeze dried a bunch of ingredients and blended them together?
@@BakersTuts I'm not sure exactly but I know he made it homemade and compared it to regular msg.
@@Goofiest.Goober yeah he did but that's different from this suggestions
Please Guga do a triple video, dry aged in garlic, dry aged in rosemary and dry aged in thyme. My favourite seasonings for steak. I’ve done it thyme and boy was it good.
i back this
that sounds delightful
I'm in for it! :O
I like smen, even make my own sometimes.
I even have one buried in a fermentation vessel somewhere underground and has been there since 2017, I'd dig it up, but the marker disappeared.
Fun Fact: some Berber cultures will bury this fermented butter when they have daughters, and when the daughters marry, they will take the butter out and use it to prepare meals.
As for Tigerskin eggs, I need to make this again one day!
I'm starting to notice a pattern here. Every time there's a control, one cooked with the "new ingredient" in the bag and one where the ingredient is used (mostly in a form of butter) for basting, and it's almost always the last one that either ends up tasting the best or gets the right flavour(s) across.
Pretty much. The conclusion made way earlier in this channels history was that liquids and fats used in the bag during sous vide dilutes the beef flavor rather than adding to. Guga just still gives it a try, just in case.
@@adambarron4015 Yeah, I think I remember that episode. Can't for the life of me remember what the experiment was though.
@@adambarron4015 well this channel is called sous vide everything so there is that lol
I hope you're a new Guga viewer. This format has been used for literally over 3 years with no real mixup.
yup. especially if its some type of butter or dairy product. the lactic acid weakens the protein and thus weakens the flavor. I would like to see sous vide steak in tallow.
I love smen so much I think I'm addicted to it. I pretty much take every opportunity to guzzle it down. It's gotten to the point where I beg my friends to give me their smen, because I've already poured all of mine down my throat and I crave more. My wife wants me to go to therapy because she says it's destroying our marriage, but honestly I don't know if I'll ever be able to stop gulping down smen. I just love it too much to quit.
lol amazing
I see what you did there...
Maybe if you share your Smen with your wife, it might be beneficial to your marriage. You never know, she might become addicted to it like you & it will help you come together again. 😁
how do u pronoune it 'semen'
@@Adam_K14 hi, buzzkill
Smen in North Africa/Algeria/Morroccoo is close to shortening here in the US. It's used in many dishes and it adds so much
Yo u are morocan? Fin
@@naoiafo I'm algerian
@@mehdidjoudar4561 nice nice
I am definitely ordering some to make that third steak, but I STILL thought it said semen at first glance(without my glasses😂)!
@@naoiafo ما لاحضتيش سبق شمال أفريقيا والجزائر على المغرب, كونراه ماحاملش المنتوج مكتوب فيه morocco 😂😂
If it starts with a “S” and ends with “Men”, it’s a no go for me.
I was gonna say I have a couple teenage boys it ain't that rare
That would be a CRAZY dry age experiment!
I don't get it
Add a letter to s and men. Somewhere in the middle
@@koreybrumley8320 dude, fancy meeting you here! Haha
Guga! My buddy is from Ethiopia and is always raving about their Ethiopian seasoned butter! Would love to see you Give it a try!
Got scared for a moment there, I thought it was butter with an aftertaste of... Well, never mind
Aint no way 😂😂
Same. At first I thought it said semen, and was like, oh boy talk about using ALL the parts of beef. 😬🤣
*queues in Teen Spirit *
Hi Guga. Have you considered making a video on only vegetables? Like trying to cook different kind of vegetables/mushrooms etc sous vide or grill, marinating and basting in butter to make them taste incredible:)
Excellent idea! 👌
genius!
I think we already concluded that you can't sous vide with butter or fat cause it dilutes the flavor of the meat? Why try it like that?
For the video.
You could even see the meat in the middle had less color. I feel like the meat flavor gets into the butter instead of in steak.
@@HB238 one of the steaks was from another filet, which you could clearly see in the beginning. So the whole experiment was shitty in the first place...
@@HB238 The butter pulls out the flavor enzymes.
It pays to be stupid
Hey Guga, I have a suggestion.
You should make a second channel where you would post a single video per recipe you have made.
This way you could reuse existing footage, and we could just save videos with recipees that we like to our own "Cookbook playlists".
Just make sure to link those recipee videos in the main video.
I am saving some of your videos to such playlist, but there is no way I will be able to find the red eggs side dish in it, unless its going to be a video on its own with its own thumbnail.
Big fan from Morocco here ! And i'm reallllly happy that you've tried smen and i hope that you try other moroccan condiments or even food !
Moroccan gang
Here's something I don't think you've tried:
Fermented Shrimp Paste.
Also known as BAGOONG in the Philippines and most southeast asian countries.
Commonly found in most asian supermarkets or well stocked asian sections in mainstream american supermarkets (ie not that hard to attain).
Perhaps try initially as a compound butter?
Or a dry aging method?
Or a marinade when putting into sous vide?
I'd be interested to see if you're down for trying, Guga.🤔
That wont taste good brah..
I don't think Fermented Shrimp makes a good Surf and Turf. If he maybe made a side dish with it, and had normal steak it could work. But Shrimp and Steak in one would probably taste and smell awful. I'd bet Angel would want to vomit.
@@ShadowReignhart Angel possibly vomit eh? Sounds like great entertainment to me
Crunchy Chilli shrimp paste from indonesia works really well with beef
I dont know about fermented shrimp, but shrimp can add a lot of umami to beef
You should put the steaks on sizzle platter when flame thrower if them. To keep the butter on them. So it doesn’t just flow into grill
Been watching you guys for several years now and just wanted to say that Angel's hair looks great like that
My favorite way to fry egg is to freeze it the night before, peel them, cover them in bread crums and fry them for till they are crust is able to hold the shape. Then BAM add them to the dish of your choice
I love how surprised they always are with Asian flavours and I appreciate the fact that Guga likes to experiment and cook with Asian flavours. I’d say instead of using red food colouring, use sriracha to get that same red colour
We still need this amazing video about wagyu bone marrow because we need titan butter!
In Greece we have a butter called Staka and it is traditionally made in Crete. It is a type of clarified butter produced from sheep's milk and it is considered an essential ingredient in Cretan kitchen.
Also Buffalo milk butter is something not that common to try.
Guga I've been requesting for a saffron experiment. Please do it. Can't wait for the video.
I read about this butter a while ago on Wikipedia. Apparently in the culture of the Berber ethnic group in Morocco, they will bury this butter in the ground on the birthday of their daughter and let the butter age. When the daughter is about to get married they will dig the butter up to use in the food being served at the wedding.
Smen is used everywhere in Algeria, in Couscous, in Baklawa (Baklava for some countries).
Basically everywhere.
That is really cool. Really wanna try some smen in some different dishes. Sounds like the flavors work really well with different things.
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 need a website so we can submit our ideas or experiments for you to do, whichever is the most requested you'll do it.
Thats very prone to bot attacks and trolls though
Reddit would do just fine i think
It's kinda like meme review but instead
It's steak review
Is that Bury the Light I'm seeing?
@@gunman8452 yeah.
Guga solicited ideas in his SVE Facebook group once.
I want to you guys revisit your favorite experiments and compare them with each other. The best of the best steaks!
Everything you make looks amazing!!
Thank you! Been asking for this. Still think you should dry age in the smen butter.
lol at the advert with Guga checking on non operating smoker
You should do a dry aging experiment using pure capsaicin, liquid smoke, and mango. I think it will be amazing
Do an experiment trying different Bone Marrows. Pig Bone Marrow, Cow Bone Marrow, then maybe something like Ox or Bison! Please!
Ox is cow…
@@boarbot7829 Ox is male and cow is female. I want to know if they taste different.
@@stomper8056 usually we say bullock or bull for male Cattle. Oxen or ox are bullocks trained as a draft animal, so it’s very unlikely you’d find them in a butchers shop. Bullocks in the other hand lead to the majority of beef production. A female cow raised in the same environment would taste the same, however, you can get ex dairy cows which are very old when slaughtered, and surprisingly taste extremely delicious, with a deep and rich flavour that many people are enjoy. The marbling is often better as well.
I'm not surprised that the butter had the result it did. When you cook meat sous vide in a fat like that it pulls the lipids out of steak which is why it's drier and blander tasting as a result. I think the reason that doesn't happen with beef tallow is because it's the same kind of fat so it doesn't pull the lipids free. Or if it does the fact it's the same kind spreads into the meat to undo the effect essentially.
Finishing the steak with the butter is clearly the way to go.
The egg dish kinda remind me of "Sambal telur rebus goreng".. you should try it. It has various versions. It's one of the many dishes from Malaysia. 🇲🇾
Almost, but not quiet… The red in our sambal comes from 100% chilli…
That tiger egg stole the show today.
Smen is used differently here in Morocco, it is meant to cook nice and slow. if you've enjoyed it, you should look up Tanjia/Tangia and mix smen and olive oil. It will blow your brains out.
And couscous, I can't eat coucous without Smen
@@_elifilen very true. But I wouldn't expect Guga to be able to pull off a decent Couscous 🤣🤣🤣
Try The Philippines' Star Margarine, widely use for sizzling here in the Philippines, also much more better for toast than regular butter.
Eating smen sounds like a fear factor episode.
Hi guga hope to see a maple 🍁 video, with maybe maple syrop or a dry age in bacon fat
i got a recipe for korean tea eggs that is phenominal on it's own, but i may try scoring and frying the outside like that and adding it to the recipe.
I got high hopes for this because the only downside to tea eggs is that they have a very bland boiled egg texture. the flavor is the bomb, but with a crunchy skin and that korena tea marinade soaking in deeper...oh man. it;s gonna be next level.
Taking down notes. Also, can we have the recipe? 🙏
Yes, recipe please ?
In Indonesian we don't always use Butter but we perfer using a sweet black soy souse ( kecap manis) and for me,if i like to make it a little spicy adding chilly, we ad ordinary butter first just lightly then we brush the spicy kecap manis on top and grill it to achive that Carmel top crust, but when doing so don't grill it straight on top of the flaming fire other wise it Will taste bitter
Guga is making Top Class looking side dishes these days.....
Guga - where do you see solids? It is solidified fat... but it seems that there are no “butter solids” inside.
Also: probably it isn’t so rare in Morocco - and it seems just to be the latest fad. You can probably do it yourself: Ferment some cream (bit of active yoghurt in a sous vide bath over night at fermentable temperatures). After than beat it until it separates and extract the water.
In traditional Chinese cooking, red rice (it is a red mold) is used. Maybe this would give a more authentic color to the eggs.
Hey i was wondering if you could try making a plank steak . It is a swedish recepi and very good. Steak on a plank
Finally, Guga has got all this nice equipment n I've always wondered if he's got any hexclad product n I finally see he has.
This smen we use it in algeria and we cook "couscous" wuth it and some bakery like "mbessess" and "msemen"
Blue food coloring, Smurf Balls. Green food coloring, Leprechaun balls.
Ik y’all saw Guga hittin those Zercher squats in the ad. Beast.
I think it would be a good idea to get that insulated box for your Sous Vide machine and save all that heat and power Especially for long cooks love your videos Guga
Guga: 🙅♂️
Boba Fatt: 💁♂️
What about changing food coloring with chilli sauce?we usually eat that kind of egg in here. Its spicy yet savory
idea:
well done
medium well
medium
medium rare
and rare, test each one
Try it from a frozen to cooked would love to see it done I've do e it a few time in a toaster over and I've had it come out medium rare 2 in thick
Hi Guga.. Deep fried-hard boiled egg is a common dish in Indonesia and we have a lot of recipe to combine with it.. but your recipe is new to me, so I think I should try your tiger egg recipe..
As soon as Guga opened his smoker in the ad I thought he would put the AG1 in it :)
i always make the side dish fry boil eggs plus some marinara sauce. it's so goooooooodddd
Modelo Negra is a great beer. Regular Modelo is good too. Modelo Negra Has a nice bold flavor.
Can you sous vide steaks with fat and trimmings from past dry aged steaks? ...Im thinking it might make the steak taste dry aged. Could be another good way to use the trimmings.
Have you done a video of some Brazilian lobster bisque sous vide? That's the first thing I get when I go to the Brazilian steakhouse
in Algeria we eat it all the time it's called duhen or smen
ANGEL AND LEO NEED TO SWITCH SPOTS
Guga! Smoke a heart! Cow heart to be exact. I've done one myself and my chef cousin said filet wishes it was that tender
If powdered milk changed the way you cook steak ? Thought I'd see more of that? I've yet to try it 🤔
_"I had to have a taste, so after spreading it out, I went in for a bite [of smen]..."_ Is this episode just one long continuous smutty innuendo? lol 😂
Love Leo bro, superb and detailed explanation
Should probably try cultured butter next. Apparently it's supposed to be the best. (I've seen some videos on YT floating around on it)
You should try water buffalo butter!
Guga, I make a compound butter with equal parts triple cream brie, and a good quality butter. It sounds like it has a similar flavor as this fermented butter. The Brie butter might make a good affordable alternative.
Fermented smen. Perfect way to start a day...
No tigers were harmed in the making of this video
i wonder how egg yolk or hollandaise sauce would be as a coating, like this same experiment but instead of that dope butter, egg yolk or hollandaise.
Salty foods experiment! 24hr marinade 4 steaks with 1 control, marinade each steak like:
Steak 1 - puree'd artichokes
Steak 2 - blended kalamata olives
Steak 3 - blended anchovies
Steak 4 - dark brewed soy sauce
Then finish the seasoning to cook by just adding black pepper and garlic powder for a fair comparison! 😁 which salty food will compliment the steaks best? I think it would be a great idea and I'm sure others would love to see what happens, Guga! 😃
P.S. side experiment: find the most expensive mayonnaise/aioli you can find and do a 30 days dry aged experiment with it. Who knows? 🤷♂️
NEVER BEEN EARLY TO A GUGA VID. ALWAYS WATCHING THEM TIME AFTER. YO GUGA , I ENJOY THE VIDEOS A LOT 🐐
When I read "RAREST Butter", I just pictured you holding a steak in one hand, a brick of butter in the other, and just taking a bite of each simultaneously
I think Smen is beef tallow not butter , right ??
The eggs we do it the 1st step here in egypt after we boil it we but it in a little oil or beef tallow its called bied medahrag
Long time fan Guga and per usual the content and recipes are absolutely 💯 Didn't see the brand of pan you used for the eggs and I've been looking for a "wok" that would work on an induction cooktop. Any help would be greatly appreciated 🙏
Check out J. Kenji Lopez-Alt's book, The Wok.
I loved how Guga avoids to say the name of the butter at the end of the video... XD
You should combine a bunch of you favourite experiments together and try and make a steak above all else
You should try making your own cultured butter and using that for steak
Bro all your food is amazing and I am always looking forward to your videos. I can smell the food from here
Try the same butter in this video but with lobsters.
That sounded amazing in my mind! 🙌🏼🔥🔥
I totally agree👀👀👀
Those eggs got crazier with every step 😂
Guga should do an episode where he makes a really unappetizing side dish but it’s actually the best thing they’d ever tasted
Raisin bran in water 👌
moroccan fan here glad to see this
Smen is something very usual in Arab countries, in my country " Egypt" we used it for egg instead of oil
Leo being afraid of bull testicles, reminds me of the kinda traditional hungarian stew made from rooster testicles
those tiger skin eggs i will need to try. i wonder if some red palm oil to do the fry will get that colour?
For presentation how cool would it have been if Guga wrote a Chinese symbol using the Sriracha sauce on top of the rice
Hey Guga... I have an incredible idea for a series of new videos. I challenge you to do a body and lifestyle transformation while keep doing what you love (cooking steaks). It could be so great but it needs real hard work. I think it's gonna end up fantastic. What do you think ?
Hey Guga, I have a video idea, you could ground pistachios and use it like a rub because pistachios are roasted and may give the steaks a good flavor. You could also do a compound butter with it
Guga! Could you please tell me for the side dish, if you make the egg soft boiled, and no red dye but use gochujang, couldn't it be better?????
Traditionally red rice is used for the coloring, and served during auspicious event especially birthday. But my mom just say nope and boil the egg with red coloring , and my childhood birthday memories is being forced to eat unseasoned boiled eggs because it suppose to bring luck 😭
You are such a good cook Guga and are obviously very passionate about food. I'd like to see you do other things like why don't you make your own fermented foods? I enjoyed watching your video making cured egg yolks, but it could have been a separate video. You could do different eggs and compare them. Like with this fermented butter you could make your own butter from scratch using different milks and ferment it to different strengths. Could you make butter from Wagu milk for example?
Watch his other channel(s)?
Guga, how about doing wellington with dry aged meat?
Might be that I don’t have an immersion circulator (or dishwasher) but I’m a firm believer in the old cast iron butter, garlic and thyme baste for filet mignon. If you can’t make a delicious steak that way you need to halt, ponder your life decisions, watch a bunch of Guga Foods, and try again.
I'm suprised Guga didn't used Achuwete seeds to color the eggs...
P.S. I'm not sure about the spelling or if its the universal term, but they look like like black mung beans and if they come in contact with water they release a dark red-orangw color, they don't taste of much but they're used for colorings
Edit: I remember the other term it's called "Anato" but cannot remember if that's the universal or native term sowwyy
Annatto is a common ingredient in Latin American cooking, e.g., Goya's Sazon