I'm Rebuilding my Steak Skills, It's time to experiment!
ฝัง
- เผยแพร่เมื่อ 11 พ.ค. 2024
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On today's video I go back to my roots and experiment with steaks. I am making 2 types of experiments and one is so much better than the other, I am seeking to becoming a better steak master and this is the beginning!
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#food #cooking #recipe - บันเทิง
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Dry AGE STEAK IN OYSTER SAUCE??
Oh you're already here
already know this gonna be one of his next now 😭
Give this person what they want he been asking for awhile
No
@@CudMcCuddles i say no to no
03:22 Him: Pancetta, which is widely available for *everyone*
Me: **cries in middle eastern**
I'm Arabic too but don't you guys have beef bacon or something like that?
Same pain baby ❤
If there is a will, there is a way. My brother worked many years in the middle east (Qatar, Kuwait etc), his lifeline for pork products were contacts in US military bases. Cooking the stuff was apparently a challenge, without the delicious smell reaching the neighbours.
never seen it in Scandinavia either
@@Belnick6666 quite literally available in every single grocery store in sweden. it's definetly the same in denmark and norway
As an Italian I have to admit it, it looks a little bit strange, but the idea is very interesting, I really like how you mix American steaks with our dishes, it seems fenomenal even from Italy, plus the execution of pasta all'assassina is very well done, thank you Guga!
As an American i really respect your people's dedication to food and care for ingredients. ❤
As an Italian, I have to admit that it's kind of refreshing to find a fellow countryman who doesn't get mad when someone interprets our flavors in a different way.
As a Canadian, I love how cordial these interactions are.
As a British man I hope every who isn’t English and got English bloodline leaves the UK
As a human I love how cordial these interactions are as well
Hey, I got a great idea! Give Angel or Leo a day off. They will certainly enjoy it. Then, have me come and take their place. I will certainly enjoy that! Just need a date, time, directions, and perhaps a plane ticket.
Guga, don’t listen to him, if you pick me I will pay for the plane ticket, and possibly pay off your house (depending on what steak you cook).
@@Scotts_Totts Guga, don’t listen to him! I’ll cover the ticket, house, and a brand new smoker of your choice. Just say “A-5 wagu”, and I’m as good as there.
As an Italian born in a town near Bari ("pasta all'assassina" was invented in Bari in the 60s) I'm very glad Guga cooked one of our tytpical dishes that had been almost forgotten in the last decades. Thanks Guga
What Leo did to pasta make all Italian ancestors cry😭😭
Cut the pasta 😂😂😂
Uses scissors to cut spaghetti and cut the hot dogs up for a meal
*sobs*
Cutting pasta and calling every flattened dough pizza is 10/10 trolling :D
@@lydon5595 it must be illegal
You guys are always crying. Hope things get better over there.
From testing if you should or shouldn't use butter on a steak 7ish years ago to now having your product in Walmart. That's absolutely amazing Guga!
I’d love to make Spaghetti all’Assassina, but I’m afraid that my mom would assassinate me after seeing the pan
Nah, a splash of vinnegar on the pan, leave for a couple minutes and scrubs right off
@@BigPandaGamer Yeah I know, but my mom doesn’t. She’s too ignorant and would feel like I destroyed the pan
@@GentleCrank well, you have 2 options. Clean the pan before your mom finds out, or, if for reasons (trust me I know those reasons), you can't, do it outdoors. Once you learn to cook with live fire, everything you do in a kitchen gets sooo much easier. Except bread and pastry, those things are some next level alchemy, I swear to Zod.
In a good non Stick Pan you should have no problems, I've already done It some times
@@federicofranco4519
Aight, I’ll check some out. Thanks👌
Making a compound butter out of the pasta all'assassina sauce, that's a very genius move, Guga. There are other famous, and less famous, Italian pasta sauces that you could try with steaks (4 cheeses, puttanesca, pesto alla genovese, cacio and pepe, boscaiola, ragù and many more)
Cheers from Italy!
Nice attempt to steal Guga’s thunder but very lazy thinking.
Not sure if you've done this before, but please marinate steak in pesto.
Besto is made with basil, it's best to eat it while it's freshly made, The stuff in jars taste horrible.
I wouldn't marinate or dry age a steak in pesto, instead I would make a pesto sauce and eat it with a steak.
@@Boddah.there’s is a couple that taste good in the supermarket I know I tried one and it was good, but different and more focused on the cheese. You are right: basil does break down and taste differently but not bad just not the same essence but more like a peppery dried herb unlike rosemary and parsley which keep their taste after driying and oregano. Would you mind giving me a comprehensive list of which herbs stay their shape and which change like basil after cooking? Would be much appreciated
I think he already did this.
Pesto compound butter!
@@michaelkevinmirasol8256
Dude, what are You talking about. Pesto is made of olive oil - so „made steak with compound margarine-mix? Pesto is pesto, give it peace.
Maybe compound butter with sun-dried tomatoes and Parmigiano or Pecorino would be real good deal tho 😋
Fry some guanchale
Put in blender
Make paste
Dry age steak with it
Considering that Carbonara is made with egg yolks, it's no wonder it has a richer and creamier taste. Combine that with the Pecorino Romano, and it's a one-two punch of flavor that loves steaks.
Vincenzo must see this
He’s either gonna love it and praise Guga’s creativity or will be extremely offended. Both of which will be really funny to see 😂
Lionfield: Not Approved xD
He'll mention how the pasta is dead, and why you don't cut pasta.
@@MarceloZ2 hell complain about the pancetta and how guga didnt temper the eggs lol
Vincenzo must travel to Florida and eat it.
"It tastes. It tastes. It tastes"
The description guy didn't have any description😂
Guga: I haven't had steak in quite a while.
>It's been one hour
03:22 Him: Pancetta
Me: *cries in italian*
why do you cry in Italian?
imagine if he used the guanciale instead of the pancetta...
(i'm talking about the taste, i'm not edging)
@@snakers83in my experience, it's a lot easier to find pancetta than it is guanciale in the US. In fact, I've never once seen guanciale in any grocery store.
Probably never went to Italy ever.
Yeah we all know it's supposed to be guanciale by now, but it's not easy to find everywhere.
Guga!! You may have heard this already, but take your worst pellicle waste dry age experiment and try this!
Pre-dryage the meat the standard way for 10 days THEN encase it in the substance and continue the dryage! It’s supposed to preserve more of the meat and prevent pellicle waste.
Thanks to Guga I discovered cooking is one of my passions and I've learned so much from him through the years. Salute from Naranjito, Puerto Rico brother.
I've been patiently waiting for your version of this recipe! :D
What do you call a cow with a twitch?
Beef jerky.
What do you call a cow without legs? Ground beef
@@Will97675😆
I know a beef stroganoff joke but it would get me banned lol.
What do you call a cow under probation.
A steak out.
Badum tss.
Opa Guga! Grande Fã de Portugal aqui!
Um Abraço enorme! Sempre com os melhores vídeos de cozinha no mundo!
Você vendo aquela manteiga amarela brilhante e não devolve o ouro ao Brasil... Tsc, tsc. Estamos de olho.
Missed opportunity to de-glaze the fond from the assassina pan for a pan sauce to use on the steaks :P
Congrats on your products sir! Wife and I love your channel! We wish you many years of continued success!!
Guga!! This is me inviting you to South Africa. We are very well known for our steaks and we as South Africans love our meat. It will be a life changing experience I can promise you that!
I’ve been watching you for years and I got to tell you this is something unique… Kudos!
Guga!!!! I live in Canada , I went on Walmart's website and searched guga.
All that came up was scalp massagers for bald people.😂😂
I'm gonna be honest be with you man, this is the only time that I didn't skip the sponser part. Keep up the good work
We love you
The terminology for the "burnt stuff" stuck to the bottom of the pan of the assassin pasta is classified as 'fond'. That of which is the basis of a classic homestyle gravy. Not to mention that utilizing the fond ties into not being wasteful.
You need to try picatta compound butter. I make it with capers, shallots, garlic, lemon zest, salt and pepper. Amazing
Wow guga, that is the first ad in your videos i have ever watched. Because its your ad! It looks like you have made some seriously top quality products for us :)
I will be checking my local walmarts grill section to see if i can find any of your stuff :D
how is that really spicy when you only put some chilli flakes and little garlic with generous amount of tomato sauce?
He's a spice lightweight
top five ideas for compound butter 5 caramelized onion and black olives 4 black garlic habanero 3 truffle pineapple rum 2 A1 steak sauce and HP steak sauce 1chocolate Carolina Reaper
This went from "Everybody's so creative" to life changing steaks, nice save.
😂😂nah fr
GUGA I've been a viewer since you used to test the food in the old kitchen. I'd really like to see you do something cool with pickled onions (Mezzetta brand is the best) or put some bell peppers in butter and let them cook in the grill (charcoal) until they soften. Those two things are my favorite steak/ chicken toppers.
Hi Guga
Here is something new for you to try and believe me, IT IS DELICIOUS...
Pork Burger
1. Pork Neck (Has to be Tender)
2. Toasted Bun off course
3. Mayo Sauce - (Mayonaise with condensed milk and mustard Past)
Just those three and trust me. It will not disappoint you.
Love your video's Guga
From South Africa
Now this is what i need to try , thanks guga
What a coincidence Guga. I got an original Guancale from my Italy vacation. Already did a Carbonara once. But now I make another one for the compound butter.
I'm super excited. 😊
I'm italian and i was drinking water while i saw Leo cutting the spaghetti. Thanks Leo, now i have to clean this mess up.
Tfw the description guy is left speechless
I always like your videos, this video content is particularly fresh, original, conservative, interesting, and cured in details as your Pasta all'Assisina is simply perfect
the get guga loving spicey stuff plan is slowly coming to fruition
Dope ideas. Love how we get like 5 different recipes per video.
Hi Mate
The answer lies in Vegemite and Worcestershire sauce and I know you tried these before but trust me combine them use as a binder to apply a sweet rub on a high marble score brisket and then cook on the offset stick burner not a pellet smoker but try and get some Australian hard wood like ironbark
Yum yum....I add bacon fat on steak sometimes and it adds such nice flavor. This looks delish!
How to make a perfectly good steak inedible.
Sounds amazingly delish and good luck selling your range Guga hope you sell heaps!
I’m proud of you Guga! I can’t believe you have your own cooking products now at Walmart. Just wow!! I’m definitely going to get that griddle and vacuum marinade kit. They better not be like 100 dollars or something because this is sounding too good to be true!
Never ordered something so quickly on Walmart. Thank you guga!
Would love to see Vincenzo's Plate reacting to this! Looks so good!
0:35
Yeah, much appreciation to „nothing go to waste” (i do like this with many things just traditional alike) 😀 And also making rubbish not smelling bad.
I'm not Italian but I was also offended by Leo cutting the pasta 😱
Your take of the spaghetti all'assassina looks awesome, now I want to try it 🤤
Good to see that Guga is increasing his tolerance to spicy food quite well.
Would love to see a top 10 of all your steak experiments!
I can put down his Nashville steak for awhile & I’m goin ALL IN on this ASSASSIN $hit!! 😮💨😮💨🤘🤘🤘
I've been frying leftover spagetti for 20 years! Lol Looks good Guga!
just incase anyone is wondering, that carbonara made at 3:11 was made by brian lagerstrom from his carbonara video. i dont see a credit for it, not sure if brian is fine with being edited in like this... so i figured i would let everyone know! he's a great cook, would be fun to see him and guga together for something
Guga i have always said. A pinch of chili powder almost just smeared in the middle of one side, but a pinch of chili powder with your cowboy spice (garlic salt pepper)
Thanks for making the menu I requested! Now I need you to make Pad Ga Prow (ผัดกะเพรา) with your wonderful steaks please!
The pasta cook reminds me of when my mom would just put it on and sit down for 45 minutes and "oops!" She would also just put steaks on a skillet with no seasoning, and overcooked, then pour iodized salt all over it. I swore I would never eat anything with salt for a long time. So I apologize, this is triggering to me. For the past 15yrs I've only used kosher salt, dry brine, and cook the next day and depending on the steak I do 6 minutes per side and baste with butter. I've been watching you for 6+yrs and I'm glad I do my steaks like you! I might buy your grill kit.
I must try the carbonara butter.
Carbonara is one of my favorite pastas and easy to make. It’s fantastic and looks good in compound butter form.
I fell in love with carbonara the very first time I ever had it in Venice, Italy, at a nice restaurant along the grand canal.
Such an amazing idea.
Great video. One thing I would change about that griddle kit is the spatulas. The handles are a little short for a hot grill. I like the idea tho.
Love your videos man
Hahahahaha Angel was eyeing up all that food till Guga said that one is scary 😂😂😂😂😂😂
Ive actiually used Carbonara as side for steaks many times, it never dissapoints !, try getting guanciale for your carbonara, it is absolutelly the best option for it.
Looks amazing brother hello from Ireland 🇮🇪
To be honest i think this is the one of the best cooking channels there is if not the best of the best cooking channel. Thank you guga and team👌🙏🔥
Congratulations 🎊 this is great,keep up we follow and try it one-day ❤❤❤❤❤❤❤🎉🎉🎉🎉🎉
The vacuum seal marinader is 🔥
bless your nephew for being a good sport, wish i had an uncle so worthy of love.
In this episode: Leo cuts his pasta with a knife; Angel hugs his uncle for the first time since he was one; and Guga... Does a thing!
3:44 the Carbonara butter has raw eggyolks in it, not a problem but you do need fresh eggs for that to avoid salmonella contamination.
It's better to heat it a bit (not more than 65C (149F) to keep the yolks liquid.)
he blow torches it, so it isn't a big deal
got the griddle its nice and easy to use
Guga please try dry aging a steak in Chinese Glaze red tub 01, I'm sure you will like it lots ❤😊
Assassin pasta is what we do with left over pasta and it always tastes great, just don't over do the char and use a decent tomato sauce if you don't have the one that Guga used.
8:20 QCP be pissed with Leo cutting the pasta😂
Steel brushes are a no go for any ceramic grill. Use brass its safe for all metal types. Brass holds up better too it wont break off bristles on your grill.
Italians everywhere are screaming at Leo right now.
Guga, when are you opening up your franchise to sell these steaks, you have an archive of what works and your side dishes are all spectacular, this is a spectacular business idea you need to jump on. I am in Australia and can't wait for you to do this and bring it down here too.
Guga, you are awesome dude!
3:11 hey what´s up...Brian Lagerstrom...👌👌👌👌👌👌
Love your channel! I would like to see you make more barbecue videos. Can on do so many steak experiments!?
Somewhere Vincenzo is crying, and it makes me happy 😂
I love the charcoal music it's amazing😮
One of my Favourite dishes to make. I eat it with butter chicken and/or Chkn Tikka Masala.
3:22 Pancetta
Gino D'Acampo "If my grandmother had wheels she'd be a bicycle."
How about combining carbonara and assassin pasta compound butter. then make a steak with that butter. it can be pretty tasty. 🤤😋
I think if compound butter is involved, for the control use normal butter
In the Philippines, this is a common sighting after every New Year. When Filipinos reheat their frozen leftover spaghetti and some will burn, it really looks like this. hahaha.. unli spag.
Third time asking for CHICOLATE (not nutella) dry age! Was told 99-60% would be decent
Congratulations on your products ...
Italy currently arming there nuclear arsenal because of this video.
make compound butter with only the crispy rice from the bottom of the pan
I never had this , looks so awesome ...
Gugga needs to open a steak house with a special board that he can change by adding his best experiments on
Lol I love when a Guga experiment gets a "dang I should've made more!" response.
I hope guga trying "water aging" again, it's a really interesting technique to explore more.
guga's voice is relaxing as hell 😩😩
Honestly, considering this worked out so well, this seems like a brilliant idea to use up leftover pasta if you have just a tad but was damn good.
no lie that walmart stuff looks amazing, you did a great job guga. most people sell out and just put their name on garbage but that all looks awesome and very functional/helpful
For the love of food! PLEASE share your recipe for the assassin pasta. That looks delicious!
We need a video with different sear methods. Same cook type, sear with the torch gun, charcoal grill, and pizza oven.