I dry-aged steaks in HOT SAUCE for months ate it and this happened!
ฝัง
- เผยแพร่เมื่อ 26 มิ.ย. 2024
- Hot sauce goes perfectly with steaks, today we are exploring what happens when you dry-age steaks with it for months. The question is, will this be better or worst!?
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#cooking #food #experiment - บันเทิง
Guga, you should water-age a steak, then dry age it afterwards 🤣
This would be interesting
Why not the other way around?
@@Parmigiano1or both
Yes thats a good idea
That sounds insane!
Guga should release his own hot sauce but with his spice tolerance it would probably be ketchup with a single chili flake
The market is flooded with hot sauce that isn't hot. Even things that are called Ghost Pepper this and that are no hotter than a jalapeno.
i cant say any think mine is about the same as his
Regular store bought ketchup is too spicy for some people. I have heard of people saying that sausage and pepperoni pizza is too spicy as well.
@@Kara_Kay_Eschelyeah a friend of mine once said the pepperonis on a pizza we were eating was too spicy. I was like wtf do you mean TOO SPICY it’s PEPPERONI! I’ve learned that some people apparently just have zero spice tolerance and that’s honestly pretty sad.
You should start doing 4 steaks when aging them for now on. Control, compound butter, water age, and dry age
Wouldn’t be hard for him at this point.
honestly, if he cares about waste like he says he does, he should just start water aging instead of dry aging
Good idea
@@LP620he uses the pellicel for ground beef and soups, no waste
I recommend, whenever you make a compound butter, you also baste the two other steaks in regular butter to make sure it's not just the butter-taste that makes the compound-butter-steak taste better than the others.
You know, their slogan *“Franks, I put that S#%T on Everything!”* is just a challenge for GUGA.
your side dishes look always so awesome and for me almost like a whole meal! you could make a whole cookbook out of it (if you know what i mean) :)))
Another great experiment! I feel like compound butter wins most of these taste tests. I am also a fan of butter on my steaks. My go-to is minced shallots, garlic with Kerrygold Irish butter.
NICE!!! just made supper and was hoping Guga posted heck yeah..
I wonder if the results would be the same if the hot sauce is not vinegared based. Since what mostly affected the steak is the vinegar in Frank's hot sauce.
Yeah, it was basically a pickled steak.
The problem with vinegar-free hot sauces is most tend to just use a different acid than vinegar, so you'd end up with nearly identical results.
That said, there are a few alcohol-based hot sauces. 100% want to see Guga experiment with those.
I make fermented hot sauces. As you say hot sauces have to have acidity below pH 4.6 from a food safety perspective. In the case of fermented hot sauces it's from lactobacillus, eg. Lactic acid
@@bigfatdynamo246mans never heard of fermented hot sauce lol but same thing would happen, enzymes and lacto would break down the steak.
@@xelucidxLactic ACID? 😂
8:06 love how there was an inside joke that happened here but Guga managed to keep a straight face.
Sweet been wanting to see this for a while!
My wife says that Leo and Angel should try a side dish blindfolded and try to re-create it after they taste it.
When ever I hear that montage song on other TH-cam videos it makes me hungry thanks guga 😂😂😂
Isn't buffalo sauce traditionally just Franks and butter? So that's literal buffalo steak!
yup
Frank's, butter, Worcestershire, garlic.
That dip looks awesome
That side dish... omg.. looked really good.
I'd like to think that you have that "steak barbecueing song" playing everytime you're cooking a steak. x)
Mouth is watering Goga!!!!
I am American but living in Brasil. Brasilians as a whole do not like hot sauce much or have tolerence for heat. The cuisine is not like Mexico. Much blander by comparison. Guga, being Brasilian and complaining about heat in hot sauce is pretty normal. Their hot sauce is very mild by American standards. Bahia has much spicier food. I believe Guga is from Mineas Gerais. Food there is not hot spicy at all. They use a lot salt when barbecuing but pretty basic spice mixes. Another big difference is avocado. They are not very acquainted with guacamole. They use avocado to make a kind of smoothie drink rather than guacamole, salads, sandwiches etc. The lads are more Americanized so they are used to hot sauce. Thats why its no big deal to them. When I use hot sauce in Brazil people look in horror when they see how much I use. Literally they are in shock. And their hot sauce is medium at best. Not even close to hot.😂
Hi Guga !
You always use garlic powder to season your steak, but I was wondering if it would not be
better to use other garlic seasoning like fresh garlic, garlic paste or some kind of garlic
compound better ?
Would you make a video about testing different kind of garlic seasoning to find out the best
way to use garlic with steak ?
Love you
guga, make a video of every best experiments you did till now and choose a winner.
This could be a series! Trying different hot sauces and see the results of each
I will never get tired of Guga's English
so another hot sauce dry aging video! the bomb, tabasco pepper paste and now franks!
Guga should open a steak house and have a monthly special as the experiments that went well
Got some Fark's red hot here in UK last week and damn i am a fan that vinegar gives it an awesome tang
Buffalo chicken is probably top 5 foods for me, love Guga's take on it
Holy shit the “spectacles” on that dry aged steak were crazy! (That was a very funny grammar mistake as a Spanish speaker hahaha) 1:17
side dish looked really good! first time i might actually have to make it
This gon be bussin
Oh man, I love Frank's Red Hot, I put it in almost everything I cook, it adds a nice flavourful kick and just enough spiciness to be most delicious without the burn.
"I put that shit in everything"
Hello from Brazil Guga!! Seus videos são maravilhosos!
Tell me tho, what do you do with the leftover meats after you dry age.
That pellicle would be awesome added to the grinder for burgers. 😋
when working with sauces like this, wouldn't it work better to misx the sauce with flour to make it into a paste?
Liking that side dish! Gotta try it...making it ketovore as possible. Oh, and the butter sauce!
An XO sauce dry aged or sous vide steak would be cool
Spectacles of cayenne pepper 😂 I am here once again to announce my pure love of the Guglish dialect
Wonderful video.
I literally have a bottle next to me I have to watch this one. What you have to do Guga is dry age a steak in garlic and rosemary with a butter binder.
Guya you should try dehydrating the hot sauce and use the dehydrated powder to season the steak
Time to revisit the sear on sous vide steaks, I’ve been pan searing my sous vide and I like it better than the torch sear, try a blind test again
Guga, you should pick a few of the best experiments you’ve done and put them up against each other to see which is best!
Guga has next level patience 🥶
For a more vinegary dry-aged experiment you can try Sauerbraten
What about wet aged in an oil like olive oil or completely covered in wagu tallow?
He's done that.
Out of the dry ager looks like it was from another planet!
AYE finally one of my recommends comes in. Still one of the most reliable store-bought hot sauces, Frank's Red Hot!
What about the 4th steak? The second one that came out of the hot sauce dry age? I think it would have been good to try that one with a compound butter as well. Or just with butter, see what’s the difference between that and the one with the compound butter.
Do a dry-age with black carlic, would be interesting^^
PS: Love your videos, always watching them when im eating myself haha
Guga im watching you now on Roku 😂😂😂 congratulations my friend
Hi Guga. I recommend you do an experiment using Filipino Banana Ketchup for the steaks
Steak compound butter stand-off. Franks, Texas Pete, and Louisiana hot sauces 🔥
Frank's Hot Sauce glass bottles have been around since the early 1900s - when sauces (and saucy alcoholic drinks) were the fab.
Guga, your side is called buffalo chicken dip😂…looks phenomenal !
WTF @Sous Vide Everything, Frank’s Red Hot is my thing! This is an experiment right up my alley! I love Frank’s Red Hot! One of my most popular dishes is my Buffalo Mac & Cheese.
Guga try using Truff black truffle hot sauce for this same experiment brother!!!
The "Why?" at 7:33 lol
video request or idea:
1:
water age - then dry age but with salt pepper and once that is done have a compound butter with room temp butter with a garlic bread seasoning *it has to be like a rub* add that when bbq'ing the salt will be absorbed into the steak and might enhance the flavor.
2:
remove the pelecal run it through a mincer along side some regular mince and wagu fat but the pelecal has to be from many different steaks to get that multi taste questioner
Every time u make spicy food, uncle Roger always first appear in my mind.
The most surprising thing to me about this whole video is Guga making a side dish with chicken in it 🤣
The 2 dudes: this taste wierd what is it?
Guga: i dry aged a steak in human feces for 5 month
Frank's Red Hot and butter make a killer wing sauce. I've used that for years!
almost Halloween time for green steak experiment, 3 different green ones xD
I want to see Guga on First We Feast lollllll
Little spectacles, I love it
Guga, please do an end of the year elimination tournament for all these experiments.
How long do you blow torch the steaks?
I love how the title insinuates that some crazy shit happened to you guys after you ate it
Hi Guga, try to dry age using belachan (shrimp paste from Malaysia and used in some south east asian cuisine). Maybe it'll level up your status as Uncle Guga!
Can you wrap an expensive cut in something cheaper like flank steak inside of those umai bags to reduce the amount of pelicos?
hey googa, you should try OBAZDA as a side dish with some pretzels, OBAZDA is a bavarian cheese cream, worth a try!
What dry ager do you recommend?
Guga, have you ever tested to see if using a vacuum sealed bag during the Dry Brining process can make a difference on the quality of the steak?
Please try compound butter with black salt, yellow chilli powder and indian chaat masala..
i think Guga should run a hotsauce-aged steak taste test tournament with the rest of staff and if they guess it incorrectly they should get pie’d lol
Hey Guga, have you tried dry aging in queso or salsa? If you didn’t, could you try one day
Guga you have to try dry aging in Bovril from the UK 🇬🇧
how about using a ultrasonic cleaner as a bath to cook a steak, what will the vibrations do to the steak ?
The way Guga handles his spicy foods, I have a feeling he was a reverse border hopper back when he was a baby, then returned to America afterwards
You should do a video with steaks that won the experiment challenge against each other to see which winning steak is the champion amongst champions.
VIDEO IDEA: What if you and the crew did a Q&A video answering questions from some of the many videos you've posted? Ill start. Have you or any of the guys gotten sick from some of the weird experiments you've done?
You need to do a video on how to sear efficiently with the flame thrower. I did some and I got a gray band like you would get with normal searing and not like yours. Btw I sous vide mine too.
He's already done it. Search🔍 "searing in Sous Vide Everything."
You should try a sous vide steak with no crust
Is there a way to barrel aged steak?
Yum yum
"It's the same thing as ghost peppers." Angel - "Nooo.." lol
Dry age a streak in The Last Dab and have Sean as a guest host!
5:31 the face ,🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣
That second steak was a Buffalo sauce steak 😁 liked the concept a lot. The results intrigued me, and made me think, what if you dry-aged a steak in vinegar? Would the acid completely disintegrate the steak?
It wouldn’t quite be dry aging more like marinading it
Vinegar would actually cook it as well
dry aging in franks redhot is basically dry aging in vinegar as thats a big component of it
I want to see you try something with Valentina’s!
Guga can u dry age a steak in birria marinade and can u also make a birria pizza and pasta
These guys are on to something
Here is an idea.... a steak covered in dry black tea... And then dry aged. 😮
What about using Tabasco? Or another fermented hot sauce
Wow 🎉 looks so delicious 😊😊😊😊
Do the same franks red hot dry age process, except with a pork butt or shoulder and turn it into Carolina style bbq!
Thanks
Do it with El Yucateco black next time. Thats a good sauce with some smoke flavor
Spicy-heat is Guga's kryptonite like vegetables are Angel's kryptonite. 🌶️🥦
Dry age streaks with banana leaves Guga and share us the results. I hope its gonna be a blast!