I made the Best STEAK in the world BETTER!
ฝัง
- เผยแพร่เมื่อ 29 ก.ย. 2024
- There is one steak that is better than all the rest. Today I dry-age the worlds best steak in something even more exquisite. I also made and amazign potato salad that my good friend @DiariesofaMasterSushiChef made. Make sure to check his channel out.
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* Japanese Potato Salad *
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1/2 Cup Carrots
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* A5 Wagyu Steak by Grand Western Steaks
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#food #cooking #experiment
I’m missing this steak Guga!! I want to go back to your studio!! ❤
I want the potato salad!!
do you have a recipe book sir?
Dont forget to invite me next time Hiroyuki!
7:57 Turf Toro™ ;)
PLEASE DO UNI COMPOUND BUTTER
Guga Foods: Let’s do it
Sous Vide Everything: Let’s stew it
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. ;)
Don’t know if you guys have ever watched Hero’s videos before.
But the dude literally KNOWS how to party.
his name is Hiro
@@7h1rA and it’s name is an iPhone autocorrect y grammar nazi
"it's seems like a punching bag for Mike Tyson".
Me: LMAO.
Every time I see Guga, he reminds me of Gabe, Nelk’s assistant lol
Dry aged steak with "Magic" Mushrooms....
Leo speaks waaaay too much. I love the way Guga and Angel (When he joins) keeps it simple and straight to the point.
Dry age with grounded meat or something idk hahahaha
This is Japanese uniiii. In the US we call it sea urchinnnn. There are many different kiiindsss. However this one right here is straight from Japannnnnnnnnn
i tried try potato salad its fire 🔥
Well, when you see the steak once you took it out some parts were uncovered probably causing that effect.
Literally just came to say that your thumbnail looks like the cross-section of a human brain😨😨(...don't ask why I clicked😅)
😂
That does look damn good wow
make chinese food!!!!!!
You’re damn right it does ya donut 😊
(:
7M sub special: Japan trip with Guga and Hiro!
chris pratt as mario
The moisture has to be able to escape from the bottom aswell. Use something that allows that to happen. Like a cooling rack. Just flip the steak a couple of times during the dry age process so that it gets fully covered :)
At this point, there seems to be only one way left for Guga to make his steaks EVEN better: allowing me to taste them!
😂
us* 😎
wouldn't it be funny if he actually did that
Count me in, lol, I never had steak 😅😅
I'm in.
Yall can we just take a moment to appreciate how much of a help leo is? Angel is great but leo really helps describe the flavor so well, hes a true baller
B A L L E R
Leo is much better than Angel at describing it, that's true.
Mamau the GOAT
Yeah he does better explaining wit words but angel describes with his expression n mannerisms both are necessary I think n angels way is really very entertaining lol. Leo's is too they both are funny but angels faces be cracking me up.
leo is there because of his describing ability, angel is there because he is guga cousin
What do you think would happen if you dry out uni, make a powder and do it as a seasoning/butter?🧐
You can buy products like this in Japan. They make Uni Furikake (Rice topping) and uni spreads made with sake. I've also seen Uni butter.
We need to make this top comment until Guga does it
200iq
U get msg with extra steps
Compound butter
Imagine an A5 Japanese olive-fed steak, regular dry age for 30 days. Then make a combination bone marrow/wagyu fat butter mixed with black garlic, sea urchin, a sprinkle of msg, those numbing chilis, cured egg yolk, and then green onions etc. And cooking it with that 😎
@@petrichor3647 no numbing chilled but yes green onion they are my favorite vegetable
@@rizzoredd5663 you must have low standards
Heaven
Can’t tell if this would be too much, or just crazy enough to work! 😅
Chill chill chill bro, got a nigga drooling in public
Hello Guga, I'm from Singapore. Can you please try to dry age with either Belacan (shrimp paste) or dried shrimps? These two ingredients are widely used in Malay cuisines around my region. I hope you see this. Thank you!
Yo guga home will have fishy smell
sambal dry aged :O
I asked for the same thing more than once before.. hopefully Guga responds 🙏
Belachan will dominate the studio with a overpowering smell
The idea of belacan dry age has me legitimately laughing right now. Guga would not be able to store any other experiments in the same fridge/cabinet the entire time.
Actually, it would be worth it to buy a used mini-fridge for that experiment just so if he decides to toss the fridge after the experiment.
Don't get me wrong, I love belacan, but you know people without Malaysian roots have a hard time with it.
Also, for those of you that aren't familiar with it, the pronunciation of it is closer to "blah chahn".
Any time Hiro and Guga collab is a damn good time 😄
Good afternoon ❤
These guys are amazing! Can't wait for the kobe trip!
Please do a travel series to Japan with Chef Hiro!
We almost did it this time!
@@DiariesofaMasterSushiChef real Hiro in the flesh!
or in the text
Me watching this while eating a 1 dollar steak 💀
May be cheap but this damn carne asada is so divine
same except just hot cheetos lol
Me watching this while eating instant noodle
Me watching while being hungry and broke lol
Nothing wrong with cubes. A day in some mojo with onions, pepper and cumin makes for a great steak
I think for these dry age experiments that involve wrapping the steak in a liquid like substance, you should use the UMAi dry age bags so the substance sticks to the steak and you can get air flowing all around it.
Exactly
He used to use those but purchased dedicated dry aging fridges. UMAI still works great for us common folk though
Yup, he sure did but you can't get full airflow dry aging on a tray. I was just thinking the steak would have looked a lot better if he put it in the dry aging fridge and inside that UMAi bag.
That's better than my suggestion. I was thinking he could have turned it halfway through the dry-age time once the top part solidified to allow air to reach the other side. But that's more like dry aging each side for half the time.
yeah I came here to say that
I'm so please to see Chef Hiro in your videos, two great cooks from Miami reunited in a collab, it's always great. Thanks Guga and Chef Hiro for this video
Thank you so much❤ Guga is my best chef friend!
This is great, but I’d rather see how to make the worst streak even better. That’s all I can afford, and I think you have the skills to show us how. This video is just fantasy.
I’ve seen Guga be emphatic about things
but the combination of Hiro offering to take him to Japan and his expression after tasting the uni steak pretty much takes the cake.
You won't have any problems poopen that out..
dry age steak in dry aged steak dust
I seriously would love to hear your take on a vegetable side-dish. Maybe something with a hollandaise sauce? Idk. Veggies need more love, in my opinion.
7:24 “Steak hierarchy: well-done steaks all the way at the bottom”. Ain’t that the truth lol 🙌
Japan food tour with Guga and Hiro NEEDS to happen
Oh yes!! We tried to make happen this time 😢
You can tell by Guga's reaction, this was truly another level.
The cameraman should be given an award for making the steak grilling process so cool
🤓
He should be awarded before being dry aged assuming that it's Angel.
I just got done with a meeting in HR about watching Porn on company time after watching that part.
@@Cyhawkx pffff
he gets the reward of eating the food normally, it’s his nephews who film.
You better take Leo with you too Japan, you can't go without your description guy!
Seeing an experiment outclass control Japanese Wagyu is insane. I cannot even imagine how savory this must be.
I see clogged arteries look at all that fat in the meat .No, thank you 🤢🤮
I miss Mau Mau. We need him back on the main channel more!
He is busy
He turned vegan
@@Edino_Chattino he is not vegan
didnt he get dry aged?
@@funeral18 No, that was Angel.
Don’t worry. He got better.
This video has caved my head in. It is almost midnight and I am suddenly hungry.
Oh, Guga & crew would be sooooooo happy in Japan. The cuisine has levels that I cannot ever afford... and it kills me. Everything is done to a very high standard.
Guga & Crew in Japan. This needs to happen.
Not to mention, the service you'll get as well!
Hiro is a gem
Well, that potato salad looks incredible, but it also explains why Angel is not here for the tasting.
I know they all can't be winners but I love when the experiment comes out a success. I'd love to see more experiments with the ultrasonic machine. That one was super interesting.
You should make a burger with ground beef and use the extra cut offs from the dry age to see if it makes it better (doesnt have to be a burger but you should see if you can make something with that) like a dry age powder with it🤣🤣
In some of his videos he says he saves the pellicle to add to burgers.
So. I chuckle every time Guga seasons Wagyu (specifically Japanese A5). Many times he has said that salt does not penetrate fat, yet... in a steak that is virtually "Would you like some steak with your fat," here comes the salt! 🤣
I can’t help but drool when watching these guys eat all this delicious food 🤤
angel better
Guy on the right doesn’t stop talking.
@@DiligentX yeah bro sooooooooooo annoying
I believe the color differences are due to two things....1.i think some spots had more exposure to the open air than others, making for a darker color, as a usual dry aging process would create. Next, the slightly pink coloration. Uni has a deliciously , slightly elevated sea salt content. I believe the areas where the uni was spread slightly heavier, turned out slightly pink in color due to a " slight cure" that took place due to this moisture level combined with the salt. Very difficult to spread the uni completely evenly. But this military have been delicious!
I’d love to meet guga in person. Not even for him to cook me something just to have fun
Yea me too. Then he could cook us some steaks. That would be great!
Voidlock>>>>
The truth can hurt sum times
@@liturgies actually I think void titans are the most broken class in the game for PVE🤷🏼♂️
@@Ethereal.18 lol im just playin, i havent played for a year or two
BEST sushi in the world ... ball of rice topped with uni, crude oil, human sacrifice, gold flake, rap star endorsement ... ynahms aiynshee mah fuhguh
I LOVE uni on its own (at first I was cringing about all that uni being "wasted") but per your reactions, it certainly wasn't! Another great experiment! I wonder how much that steak would cost here in a NYC restaurant 😳😳😳
Hey Guga can you try to dry age a wagyu steak in MANUKA HONEY for an entire month vs a week dry age in Manuka Honey???😀
Holy smokes, that is awesome. I always wonder what the next step of the channel will be, but now i see it. Guga visiting chefs from around the world and making steaks even better, maybe customizing for the region. Keep it up!
I still don't get why you're adding pepper to your steaks, imo pepper just is a bit overpowered. Just season it with high quality salt and you get the most authentic taste from the steak
I recently tried Uni Sushi for the first time and it had such a unique taste, I probably wouldn't go out of my way to eat it again. But it was pretty good.
It can be an acquired taste. Thing is, if it's not REALLY fresh and high quality, it can get pretty bad pretty fast. When it's great, it's like being miles out to sea and having that misting sea air condensed into something you can bite. And it'll dissolve just like that too. When it's not so good, it can be like getting a blast of the sea air in the middle of a busy harbor, and can't dissolve fast enough.
I noticed that your wagyu steaks aren't the thickness of the USA grade steaks! WHY?
Hi Guga, please dry age in edible dirt/ clay. It would be so interesting to see what tones and flavours it would give the meat! 87th time asking btw!
wouldn't it make more sense to dry age things on like a cooling rack so it's up off a flat surface? i mean that way it would be completly dry instead of having part stay wet like that.
This man never fails to impress. Man everything he makes looks so delicious.
japanese mayo mixed with mexican habanero sauce is the best sauce combo, especially with fried chicken
Still baffles me that my two favorite food youtubers are good friends and collab together in my home state.
When I first saw the thumbnail of this video, I thought Guga put chicken nuggets on a steak 💀🤣
Two of my favorite cooks on TH-cam together was awesome to see
Thank you so much! Good afternoon ❤
Hey guga, what grill do you use to cook your steaks? I’m in the market for one
I'd love to see a price breakdown on the uni steak.
I tried that potato salad and it is amazing! Im not a fan of potato salad but when i tried it tastes so good! This is my go to recipe now😊. Thanks for sharing the recipe Guga!
I'm looking forward to your trip to Japan!! It would be so much fun to see what different foods you would get to taste there. Japan has so much tasty food even on budget !!!
New Zealand has the best kina prove me wrong, you can't.
Hiro's potato salad is what we made today and it's fabulous, tomorrow it'll be even better.
We used chopped sauted shrimp instead of prochuto
I’d hate to be Gugas neighbor smelling all those amazing steaks
You really made most expensive steak more expensive. That’s impressive
Eyyy the steaks look so good! Man that makes me hungry lol 😂 been watching some of your dry age steak experiments for a while and it got me thinking… since Halloween is approaching… what would happen if you dry age a steak in pumpkin spice? Idk if you had done something like that already, just thought I’d suggest it! If pumpkin isn’t your forte, I also think dry aging a steak in apple butter would make for an interesting experiment!
@Guga Foods Guga there is a guy in your comment section that has never tried steak
Leo has become a legit food taster
What exact body part of the sea urchin is that orange stuff? Is it an organ?
I suggest in the future when you want to dry age, you put the steak onto a wire rack. That way the air circulates all the way around and you don't have that problem with the underside of the steak not getting all the benefits. Great stuff as usual!
My grandma used to marinate meat with ghee and fresh basil leaves try it guga
That 2nd steak was even better than the first before ageing. It looked genuinely stunning.
I'm vegetarian but that was super cool looking, like a white tiger theme lol
When Chef went quiet after the uni steak..... that silence moved seas.
Still waiting for wagyu and foie burgers with thick cut truffles, parmesan & gruyere juicy lucy style on a gold leaf bun and served with birria bowl on the side.
That steak does not look good. Sorry bro, but I would throw that to the dog.
0xygen depravation on some parts of the Ribeye🤔
My dumbass thought ur put chicken nuggets on wagyu
Rip sea urchins. Weren't even eaten. Just thrown into trash.
10:15 omg the japqnese chef looks like anime that’s so cute
Who fr thought that there was chicken nuggets on the steak 😂😂😂
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.🤔
hear me out... dry age steak in thai curry paste??
Why Leo talk to much 😃 it's kinda annoying
Who thinks guga should make a caramel dry age 👇
Day 1 of asking for dry aging wagyu in Pink sauce.
2:47 looks like something from the walking dead
sea urchin GONADS btw
Has Guga ever experienced any health-hazards with his dry-aging experiments?
This video was so painful to watch...
Chef hiro has some expensive requests bro💀
Watching Hiro and Guga is amazing.
I would like to see a dry age with ginger.
bring back angel in a more prominent role please
When is the cocaine dry age experiment?
Ya'll forgot to say grace before you ate...
Can you pls dry age a steak in wasabi?