The butter didn’t rehydrate the steak because the proteins in the steak are mostly hydrophilic, and butter is hydrophobic. So butter won’t attract the proteins in the steak as strongly as water would (because, again, the proteins are hydrophilic, which means “water loving”). I recommend rehydrating with bourbon! Source: I have a chemistry degree.
@@vahgarimo9864 Beef tallow is basically rendered beef fat, so if I were to make an educated guess, the result would be about the same as the butter experiment (the steak will not rehydrate properly)
"I'd eat this in a survival situation" Man, I can't tell you how many times I've been lost in the woods for days on end with my only source of nutrition being steak rehydrated with butter.
No joke, but the military's solution for troops in ECW (Extreme Cold Weather) situations is to issue an entire stick of butter to eat like a chocolate bar along with your MRE. You burn calories that fast.
If you’re stuck in the middle of blizzard, that butter steak would save your life. I would cook the steak first though and then use the butter to rehydrate it. Hmmm, cook it plain with some pepper and then use salted garlic butter to rehydrate it. Edit: I would also melt some snow for water since it’s apparently so damn dry.
The steak didn't rehydrate because you're trying to cram oil into proteins that are designed to accept water, they're cells like out body, they aren't going to absorb pure fat. What did get into the steak was the water that's part of the butter, the milk fats probably mostly stayed outside the steak, or on the surface (explain that awesome sizzle you got!) This does open up opportunities to try other things to re-hydrate steaks with. Off hand the things I think would work well : various flavors of stock, I suspect pork might be nice, or try ramen soup packets for a variety. A nice rich beer, maybe a Guinness would be nice. Diluted soy sauce, soy sauce and steaks are great friends! Milk fats won't work what about whey? And I know it's not for everyone, but perhaps a solution of MSG or some other broth rich with umami flavor, like miso soup? Love your channel, I've got 2 Sous Vide circulators, and I'm having a blast finding out what you do with yours, it's inspiring me to do my own experiments her. Keep being awesome!
I generally agree with your comment, but would like to add: the steak didn't rehydrate because the added as much butter as he removed water and butter is 15% water at max. There was not enough water present to hydrate anything. Even if the butter got into the steak it still wouldn't be hydrated because the definition of hydration is being full of water... And I would love to see beer or liqour as well. You could probably use some thickener that is soluible in water and needs to be heated to activate like agar and basicly put gello in the steak, pretty sure it wouldn't improve anything but still would be fun to watch imo. Tea, milk, vinegar or wood flavor (taste emporium has a great video on instant wood-aging) would be crazy as well.
Water molecules are small. It's an oxygen atom with 2 tiny hydrogen atoms stuck to it. Butter, like all other fats, are VERY large molecules. They are made up of fatty acids, which are long chains of carbon bonded to glycerin. There's not way those huge molecules are going to fit into the places where water molecules do.
Hmmm how about rehydrating the meat, and putting the butter when you vacum seal it? And what if you rehydrate it with chicken stock or stew and stuff like that??
Butter is only 18% water (so like 3 ounces in a pound of butter), and you can’t rehydrate meat cells with fat. The idea is nice but the theory behind it is faulty.
i was expecting it to stay dry, actually it reminds me of some dehydrating processes (like in instant noodles) where its flash fried to release all moisture. yes its oily but bone dry!
He could have still done it but he needed way more butter and time to let it re-hydrate. You can tell when he moved it around it wasn't re-hydrated. It was still stiff and brittle.
Butter is an emulsion and I'm wondering if it enables some of the fat to enter meat cells? Problem is you need it to be liquid and still emulsified. Could you use some other emulsifiers for it?
If I see mushrooms on clearance I buy all of them and dehydrate them, makes a good snack or a great ingredient in stuff, especially if you have family that thinks they dint like mushrooms
“ in a survival situation” yeah yall know that survival situation when you lost in the woods with a freeze dried steak and melted butter and a sous vide machine and water and 8 hours? yeah that survival situation
Hydration is literally "the act or process of combining or treating with water" so yeah, you dehydrated it (took the water out) and now it's dry. Fat doesn't equal water even if it's in the liquid state.
@@rhuttrho88 I hate to be a stick in the mud, but butterfat isn't a moisturizer because (drumroll) there's no water in it. Commercial moisturizers contain water and a fat to hold the water in.
Ignoring the semantics, the real issue is that most if not all the fatty acids in butterfat will not be able to travel through the membrane to fill the area that was filled with water. The most common fatty acids inside butter is Palmitic acid which is C16H32O2 has 10 times the molar mass of water. And what rehydration they did get, again ignoring semantics, likely came from the water content of butter and not any from fat. The experiment would have been better if it was done with clarified butter, as you pointed out, it does not have water. Commercial moisturizers are often not trying to get water into people skin to moisturize, but to add a layer of essential fatty lipids, which improve the barrier function of the skin, allowing it to feel supple and hydrated as a result. That one is a bit complex, semantically speaking.
I feel like based on the taste description and looks, it sounds like they effectively made something that's...somewhere halfway between a normal steak and jerky. Interesting!
@@peteypete9357 Honestly it applies anywhere. From what I've seen of shows where people travel the world to look at food in all different countries first world or not, presentation makes a difference.
"In a survival situation..." I had to giggle at that. Of course we all have freeze-dried rib-eyes in our pantry for those emergency situations. My sous-vide setup is tucked away in my bug-out-bag :)
You can't "Hydrate" something with butter, because the butter is an oil and thus the polar opposite of water You can however rehydrate with any type of spirit - I've heard Whiskey is quite good for that (or you can rehydrate with vodka if you wanna be savage about it)
First, oil and water are not polar opposites at all. Water is polar, oil is non-polar, hence why they don't mix. There isn't any "opposite" to water. Second, you absolutely can technically hydrate something with butter. There is a significant amount of water in butter, so it still could hydrate the steak. Also, butter isn't exclusively an oil. It's a water in oil emulsion.
@@DirtyDemos Of course it is, but patterns of intonation and their meanings are different in every language and even vary across dialects, ie American English vs British English. Even native speakers are prone to awkward intonation when reading a script so it's natural anybody else would have trouble with it.
Try again with liquids that are soluible in water: vinegar, lemon juice, mustard, smoke extract, broth, milk, tea, wood flavor (from the thought emporium), agar water (so it solidifies inside the steak when cooked)
I would suggest using beer, beef tallow, and animal blood.. in Belgium/holland/germany we have blood sausages. They are dark red almost brown looking sausages. They are a delicacy in Europe, and a common staple in Europe. So there is a science behind it. Why not rehydrate the steaks with cow blood? And make a blood steak, or mince the meat and make a wagyu beef blood sausage?? And for a fun idea, u could rehydrate with water melon (mostly water) and u can trick angel at the taste test.. :-)
What if you changed the ratio? Instead of being All butter, if the butter was watered slightly to the same volume it might soak through better and still give a positive change to the meat overall.
I think the issue is that butter being "oil" for lack of a better word, and oil isn't moisture which would be needed to rehydrate the steak properly. I do think the go-to for these would be a nice savory beef/bone broth for rehydration.
You had me with the first line, "What happens when you remove all of the moisture from a steak and replace it with butter?" I thought, "Why the f**k not?! . . . It tastes like a steak....
Beer. Is what we do in south Mexico. Add beer on the steaks when we do carne asada. On wood or charcoal grill. Then we season it after is cooked. It is different. Yet is how we also do our taco meats.
Rehydrate with red wine that you have infused with garlic, use whole garlic and heat it to a simmer, let cool, then vacuum seal steak and wine together and let it sit for 8 hours minimum. See what happens.
Butter contains water (about 1/5 of the total weight). Also the pores of the meat can be filled with any liquid, including the butterfat that is in liquid form after being melted.
@@WillYazdani I assume the rehydration process happens by capillary action. Maybe the long fat molecules don't work as well for this as the smaller water molecules do.
It's like that noise somone makes when they're enjoying eating something... it sets of my misophonia and irritates me... but its also kinda soothing... When he says "butter" i want to break my screen then go get a snack
I’m not a chef but a theory: water is a very polar substance, butter is a “water in oil” emulsion, so it’s approximately 80% non-polar and the rest polar (water). Polar and non polar substances don’t mix very well, e.g. can’t mix oil into water very easily, you essentially are left with a steak with 20% of the water content (hence its dryness) and then the butterfat. I think if you diluted the butter with water or otherwise found a way to replace the water in the steak with a similar polarity substance you’d achieve your goal of a very fatty steak.
The steak wouldn't have been able to fully re-hydrate with the butter anyway the way this seems to have been done. Cuz in order for it to re-hydrate, the butter would have had to remain liquid. Once it had solidified, it could no longer penetrate the steak. Probably should have let it cook in all that butter as well, that way it could have fully gotten through as a liquid. But what do I know. Lol.
I think the problem is that butter is more or less like an oil when melted, and it has a harder time hydrating things than it would if it were a water-based liquid. It might be better to rehydrate with some sort of juice or stock
@@amicloud_yt I know, but there is water in butter as well, I don't think I worded it correctly. Butter has a hard time rehydrating because of the oil in it. But yes, you can't hydrate anything without water b/c that's part of the definition of the word
My theory is that the butter can go between the muscle fibres but not into the cells (at least, not efficiently). The cell membrane is made for making water pass, a polar molecule. If I remember my biology classes correctly, the membrane is sort of made of fat itself (lipids). Maybe you can sneak some fat in by using milk or cream, so that the steak also re-hydrates with the water in those liquids at the same time :-)
DAY 2 of asking: Do a dry age experiment with çemen paste (it is turkish and turks regularly coat pastirma with it), mainly consisted of cumin, fenugreek, garlic, tomato paste and hot chili flakes. Çemen is delicious would love to see a dry aged experiment with çemen.
Moisture isn’t fat. Moisture is water. Fat won’t rehydrate this steak even at the slightest. Butter is almost 70-80% fat and it didn’t even rehydrate the steak, what makes you think pure fat will rehydrate it? Is everyone absent in their science class to not know this???
@Dyanosis I don't know what you mean by "more water than anything else" but commercial butter is less than 20% water, and fat is its main component. That's also why it failed to really rehydrate the steak.
The mushrooms look awesome. Try rehydrating the steak with the butter in the vacuum bag sou vide, low pressure low heat just to keep that butter warm and liquid but not overcook the steak. A bunch of people are saying you need to re-hydrate with something water based. Ok, how about a beef broth reduction?
Not gonna lie, I miss the old days of SVE when the experiments were things you could actually try yourself. I don’t have a freeze drying machine, nor does anyone I know.
Pretty sure H2O is what rehydrates when you dehydrate... Guga: the meat didn’t rehydrate with the fatty butter. MoMo: this is a DRRRRRYYYYYY steak like Jerky not Wagyu
You have a physics bug in your process. The butter was not sucked into the dry meat, because it was too cold. Both butter and steak have to be in the temperature range where butter is liquid, otherwise the butter will immediately solidify and clog the pores of the meat before penetrating deep. It really doesn't take much temperature though - 100F is just over the melting point of butter. You should let the dry steak bathe in 100F butter for a while. It won't cook the steak and this will give you the best chance of absorbing the butter.
Love all your videos Sir. My dad is coming over for dinner tomorrow and I'm cooking him bacon wrapped shrimp and garlic muscles. I wanted to make him an awesome side dish to go with it and these mushrooms sound amazing. It shall be done!
I am still starstruck
Here is why! th-cam.com/video/yRoufItIiiA/w-d-xo.html
Yo its him
The man the myth the legend
The man himself
Sous Vide Everything Guga please do an episode com carne do canguru!!!! It would be muito legal ne?!
The butter didn’t rehydrate the steak because the proteins in the steak are mostly hydrophilic, and butter is hydrophobic. So butter won’t attract the proteins in the steak as strongly as water would (because, again, the proteins are hydrophilic, which means “water loving”).
I recommend rehydrating with bourbon!
Source: I have a chemistry degree.
Rehydrating a steak with whiskey! That's a great idea.
Could he rehydrate the steak with beef tallow
Zeke Lawson what is that? Also a chemistry nerd here so ask away 👍
@@vahgarimo9864 Beef tallow is basically rendered beef fat, so if I were to make an educated guess, the result would be about the same as the butter experiment (the steak will not rehydrate properly)
What about if you used like wagu beef stock or even regular beef
"I'd eat this in a survival situation"
Man, I can't tell you how many times I've been lost in the woods for days on end with my only source of nutrition being steak rehydrated with butter.
I know it's a bummer happens- all the time to me , just unlucky I guess !
I will definitely not eat something cooked in water bath at such a low temperature . It should be cooked properly on flame .
@@anshulbhardwaj4038 you can cook things without flame you know, many good foods aren't cooked on flame.
No joke, but the military's solution for troops in ECW (Extreme Cold Weather) situations is to issue an entire stick of butter to eat like a chocolate bar along with your MRE. You burn calories that fast.
I hate when that happens
Try rehydrating with heavy cream, it’s butter with more water.
or just butter with aditude
Capperoni
I like that idea. I was thinking of adding water to the butter and including some kind of emulsifier like lecithin.
But your idea is simpler.
Ah so this is what the guy from Always sunny meant by milk steak
Wait, rly? So I can just drop a stick of butter into my water bottle and get free cream!? My life has meaning now!
"in a survival situation" who the heck freeze dries and then soaks a hecking rib eye steak in butter in a survival situation??
You just havent been there.
If you’re stuck in the middle of blizzard, that butter steak would save your life. I would cook the steak first though and then use the butter to rehydrate it. Hmmm, cook it plain with some pepper and then use salted garlic butter to rehydrate it. Edit: I would also melt some snow for water since it’s apparently so damn dry.
Who has steak in a survival situation?
Native Americans made pemmican
@@GamingWithZeap might be the only thing left in your freezer during a blizzard, quarantine, hurricane, etc. when you can’t go out to the store.
The steak didn't rehydrate because you're trying to cram oil into proteins that are designed to accept water, they're cells like out body, they aren't going to absorb pure fat. What did get into the steak was the water that's part of the butter, the milk fats probably mostly stayed outside the steak, or on the surface (explain that awesome sizzle you got!) This does open up opportunities to try other things to re-hydrate steaks with. Off hand the things I think would work well : various flavors of stock, I suspect pork might be nice, or try ramen soup packets for a variety. A nice rich beer, maybe a Guinness would be nice. Diluted soy sauce, soy sauce and steaks are great friends! Milk fats won't work what about whey? And I know it's not for everyone, but perhaps a solution of MSG or some other broth rich with umami flavor, like miso soup?
Love your channel, I've got 2 Sous Vide circulators, and I'm having a blast finding out what you do with yours, it's inspiring me to do my own experiments her. Keep being awesome!
I was thinking the exact same thing. Osmosis doesn't work on lipids
I generally agree with your comment, but would like to add: the steak didn't rehydrate because the added as much butter as he removed water and butter is 15% water at max. There was not enough water present to hydrate anything. Even if the butter got into the steak it still wouldn't be hydrated because the definition of hydration is being full of water...
And I would love to see beer or liqour as well.
You could probably use some thickener that is soluible in water and needs to be heated to activate like agar and basicly put gello in the steak, pretty sure it wouldn't improve anything but still would be fun to watch imo.
Tea, milk, vinegar or wood flavor (taste emporium has a great video on instant wood-aging) would be crazy as well.
@@laurean5998 I wonder how a nice herbal tea would work, like a blueberry, or apple.
yea i use soy sauce and worsterschire sauce
Water molecules are small. It's an oxygen atom with 2 tiny hydrogen atoms stuck to it. Butter, like all other fats, are VERY large molecules. They are made up of fatty acids, which are long chains of carbon bonded to glycerin. There's not way those huge molecules are going to fit into the places where water molecules do.
Hmmm how about rehydrating the meat, and putting the butter when you vacum seal it?
And what if you rehydrate it with chicken stock or stew and stuff like that??
he put butter with the steak in the vacuum seal once, said it diluted the steaks flavor suprisingly
Rehydrate Mockey
MR PELO!!!???
What a suprise to see you here
Itsa spooky month no time for steak tips
Butter is only 18% water (so like 3 ounces in a pound of butter), and you can’t rehydrate meat cells with fat. The idea is nice but the theory behind it is faulty.
This
i was expecting it to stay dry, actually it reminds me of some dehydrating processes (like in instant noodles) where its flash fried to release all moisture. yes its oily but bone dry!
He could have still done it but he needed way more butter and time to let it re-hydrate. You can tell when he moved it around it wasn't re-hydrated. It was still stiff and brittle.
Find a way to rehydrate meat cells with fat and I’m pretty sure you’re gonna be rich asf
Butter is an emulsion and I'm wondering if it enables some of the fat to enter meat cells? Problem is you need it to be liquid and still emulsified. Could you use some other emulsifiers for it?
Tried the mushrooms literally can't stop eating them.
If I see mushrooms on clearance I buy all of them and dehydrate them, makes a good snack or a great ingredient in stuff, especially if you have family that thinks they dint like mushrooms
@@benadams5557 Sounds yummy.
If you ever grow tired of them, retry with smoked bacon… that is, cold smoked over alder wood, if you can get your hands on some. Highly addictive!
I love mushrooms too walk out to the cow field and yum yum
Same now I'm hallucinating 🤪
"I know my steaks dont look that good right now, but watch this"
Flamethrows a beautiful steak, and a black brick
😂
The flamethrower is such a dirty cheat to get that "char-grilled" look, but damn does it work well.
@@Sollace and cooking is a dirty cheat to get salmonella out
@@SpecterNeverSpectator I never said it doesn't work, lol
@@Sollace I mean its just char-grilling without the grill, wouldnt call it a dirty cheat.
“ in a survival situation”
yeah yall know that survival situation when you lost in the woods with a freeze dried steak and melted butter and a sous vide machine and water and 8 hours? yeah that survival situation
That's what a normal survivalist chef carries
@ were you dropped on your head as a child?
@@xa-xii9986 where you it was a joke 😂
Survival Glamping
@@xa-xii9986 ?
I absolutely love his personality but he seems like the kind of person who would be terrifying when he’s mad
Yep, i was thinking the same
Idk, I feel like he would never get mad, just disappointed
Why, how? The video is about making steaks
@@czyrztof can you elaborate, what made you think that
Tbh I think he’ll just turn round and shiv u with one of his thousands of knifes
Hydration is literally "the act or process of combining or treating with water" so yeah, you dehydrated it (took the water out) and now it's dry. Fat doesn't equal water even if it's in the liquid state.
I would say he "moisturized" the steak. Fat would be a good moisturizer! 😁😃
@@rhuttrho88 I hate to be a stick in the mud, but butterfat isn't a moisturizer because (drumroll) there's no water in it. Commercial moisturizers contain water and a fat to hold the water in.
@@uhclem Butter contains water.
@@robertterrill525 Yes, but he used clarified butter which does not.
Did you see how dry the steak was?
Ignoring the semantics, the real issue is that most if not all the fatty acids in butterfat will not be able to travel through the membrane to fill the area that was filled with water. The most common fatty acids inside butter is Palmitic acid which is C16H32O2 has 10 times the molar mass of water.
And what rehydration they did get, again ignoring semantics, likely came from the water content of butter and not any from fat. The experiment would have been better if it was done with clarified butter, as you pointed out, it does not have water.
Commercial moisturizers are often not trying to get water into people skin to moisturize, but to add a layer of essential fatty lipids, which improve the barrier function of the skin, allowing it to feel supple and hydrated as a result. That one is a bit complex, semantically speaking.
9:15 when my villager farm starts to grow
Lol
😂
LOL
lol
JAJJAJAA
When are you going to rehydrate Angel from his dry age process, Guga?
Kakka Carrot Cake you am no real super sand!
Jaded Kratos You’ll see, Freezie Pop!
@@jadedkratos5528 I don't like sand.
~Anakin Skywalker
Bruh, you don't rehydrate steak(or any other food) after dry aging, you do it after freeze drying.
Didnt invitw angel because u knew hed never come back after eqting that steak :)
I feel like based on the taste description and looks, it sounds like they effectively made something that's...somewhere halfway between a normal steak and jerky. Interesting!
Yeah, just call it steak jerky 😂 that actually sounds delicious.
So in theory beef stock would do a nice job, wouldn’t it?
Top this comment
He already did it
My guess would be very salty.
@@boxhawk5070 not if you use unsalted beef stock.
Also using cream instead of butter may be a good idea as it may penetrate deeper...
But good stock should do the trick!
Try rehydrating a steak with French onion soup
This opens a whole new world lol. Rehydrating with all different liquids
Rehydrate with Dr. Pepper
@@gray_gogy yeah but let's start with something that at least sounds good. So I second the onion soup
Guga is literally pulling the meme where it's like, "We have Wagyu at home" and then the Wagyu at home is the butter rehydrated steak.
he probably has some wagyu sitting in his freezer. . .
"You first eat the food with your eyes."
I have not come across a better explanation for why presentation matters.
"in a first world country"
@@peteypete9357 Honestly it applies anywhere. From what I've seen of shows where people travel the world to look at food in all different countries first world or not, presentation makes a difference.
I've got a better one: "presentation matters"
Sophia Pertrillo seconds this statement.
Personally, I think smell is WAY more important than presentation, because if the smell is not enticing I won't bother to even look at it.
How about rehydrading a steak with another steaks juice that you get after Sous Vide???
Boom
Or beef tallow...that would be interesting.
@@trickyhandz too much oil, not enough moisture... same problem as butter. Steak juice or beef broth would br better
LOL fraken-steak
Now that's a great idea! Lets do it Guga :D
Me: mom can we have japanese wagyu
Mom: we have japanese wagyu at home
Japanese wagyu at home:
At him
at him lol
at him
at him
At him BAHAHAHABAHAHAHAHAHAJAJAJAJAJ
his voice gets deeper on every few words at the end of his sentences 😂
"In a survival situation..."
I had to giggle at that. Of course we all have freeze-dried rib-eyes in our pantry for those emergency situations. My sous-vide setup is tucked away in my bug-out-bag :)
Me: scrolling at 3am
TH-cam: HEY WANNA REHYDRATE A STEAK?
IN. BUTTER?
@@tedarcher9120 At 3am, the answer is YES!!
Me: TH-cam, how did you know?
Same except 1:30 am
Nobody:
Scientists: But why?
Guga: LET'S DEW IT!
Re-hydrate with Mt Dew?
@@jnorth3341 Sins were invented for a reason
@@misterwabo to be committed of course!
You can't "Hydrate" something with butter, because the butter is an oil and thus the polar opposite of water
You can however rehydrate with any type of spirit - I've heard Whiskey is quite good for that (or you can rehydrate with vodka if you wanna be savage about it)
That sounds pretty good, maybe too strong though. Need to water the bourbon or whatever down first I'd guess.
ok smartass
First, oil and water are not polar opposites at all. Water is polar, oil is non-polar, hence why they don't mix. There isn't any "opposite" to water. Second, you absolutely can technically hydrate something with butter. There is a significant amount of water in butter, so it still could hydrate the steak. Also, butter isn't exclusively an oil. It's a water in oil emulsion.
Please come back dad STFU
He meant reconstituted with butter.
"this is the most buttery steak you'll ever see in your entire life"
Me, a professional butter sculptor and painter: DO YOU EVEN KN-
Show us some of your work!
"i only make delicious food here" I feel like angel might disagree sometimes on that
He is a grown man and is spoiled with steaks
🤣🤣🤣🤣🤣🤣🤣
And then he turns out that black nightmare lol.
"And this happened!"
Has a heart attack lmfao
hahaha oh God
This opens up a whole new chapter. start rehydrating steaks with different liquids, like fanta, coke, tea, coffee maybe?
like some red wine
Or champagne
Or like beef stock. Or wagyu fat
@@KG-ok4qc or duck fat
MSG
My favourite part of this video: when he overused the falling tone throughout his instructional.
Not everyone's first language is english
@@shadowbunny7892 I feel like tone and inflection is a thing in all spoken languages...
This was driving me nuts
@@DirtyDemos Of course it is, but patterns of intonation and their meanings are different in every language and even vary across dialects, ie American English vs British English. Even native speakers are prone to awkward intonation when reading a script so it's natural anybody else would have trouble with it.
@@shadowbunny7892 okay, I guess I can understand that possibility
Guga in a survival situation: "glad I brought my two pounds of butter"
Try again with liquids that are soluible in water: vinegar, lemon juice, mustard, smoke extract, broth, milk, tea, wood flavor (from the thought emporium), agar water (so it solidifies inside the steak when cooked)
Worcestershire sauce maybe, or if that would be too salty Worcestershire sauce diluted with water
Cut one steak into chunks and try one each of the above.
Nice to see "older" taste buds back.
Freeze dry small cuts and try all of them!
Rehydrate with everything. Beer, coke, beef tallow, duck fat, marinade, etc.
The beer would be the best I would bet. An IPA or premium beer of course.
i’m looking forward to this video
Beer sounds interesting. I propose a real thin and mild marinade.
@@DeathBYDesign666 I don't know, I'd think more of a porter or stout.
I would suggest using beer, beef tallow, and animal blood.. in Belgium/holland/germany we have blood sausages. They are dark red almost brown looking sausages. They are a delicacy in Europe, and a common staple in Europe. So there is a science behind it. Why not rehydrate the steaks with cow blood? And make a blood steak, or mince the meat and make a wagyu beef blood sausage?? And for a fun idea, u could rehydrate with water melon (mostly water) and u can trick angel at the taste test.. :-)
FULL STOP. BABY BELLAS, BACON, AND CHEESE????????? I have never heard a more perfect combo. AAAAAAAAAAAHHHHHHH!!!!!!
Guga: **tastes steak**
*VILLAGER NOISES INTENSIFY*
“In a survival situation...” where you just happen to have a pound of butter laying around.
And a couple nice steaks, can't forget the steaks!
Googa doesn’t have emotions I swear to god he watches everyone as there eating and do the same reaction a couple seconds later
Bro yes
What if you changed the ratio? Instead of being All butter, if the butter was watered slightly to the same volume it might soak through better and still give a positive change to the meat overall.
"Here is your re-hydrated butter steak sir"......"and here is your complimentary defibrillator"......."Bon Appetit!"
If you ever feel useless remember that Guga has a microwave.
If you are referring to the unit over his right shoulder... that's a toaster oven
@@craigrivers82 no
The horror
@@craigrivers82 he's talking about guga microwaving the butter
@@craigrivers82 did you watch the video before trying to correct someone silly buns?
I think the issue is that butter being "oil" for lack of a better word, and oil isn't moisture which would be needed to rehydrate the steak properly. I do think the go-to for these would be a nice savory beef/bone broth for rehydration.
Oh that would be interesting, rehydrating with a beef broth
You had me with the first line, "What happens when you remove all of the moisture from a steak and replace it with butter?" I thought, "Why the f**k not?!
.
.
.
It tastes like a steak....
How's about re-hydrating one with Whiskey, one with Scotch, and one with beer!
So out the door I went.
YES!
And the winner of forever is
Beer. Is what we do in south Mexico. Add beer on the steaks when we do carne asada. On wood or charcoal grill. Then we season it after is cooked. It is different. Yet is how we also do our taco meats.
“If you give me this steak in a survival situation” bro I don’t even get steak normally😂😂
Why not rehydrate a steak with beef stock, the consistency is watery it’s has the flavor and everything!
He already did abd it was not that great
Why not use beef talim?
Haidar Chasib new viewer here huh
jackin chan nope not at all
Hunter Reneker can you maybe point me to the video where he did that?
“As you can see, I leave no breathing space in my audio” 😂
Rehydrate with red wine that you have infused with garlic, use whole garlic and heat it to a simmer, let cool, then vacuum seal steak and wine together and let it sit for 8 hours minimum. See what happens.
That actually sounds amazing.
Awesome idea
Or garlic indused gin
“And it’s completely dry!” - Phil Swift
"I sawed this boat in half!"
😂
Rehydrate in beef tallow next time?
That’s what I was thinking. Or if he can render a5 fat.
i think an emulsion of beef tallow and brine should be best
and like, actually let it sit for more time
Do a few different ones... rehydrate in cream, milk, buttermilk and bacon grease
i think he didn't rehydrated long enough or didn't used enough butter (it absorbs mostly the water and not the fat)
I love how they had a full conversation with out actually saying a thing while trying the steak
Because maybe it tasted like crap. Especially the last bite. Couldn't tell what they meant.
Does anyone else notice his voice always gets deeper as he finishes his sentences? I can’t unhear it now lol
thats hispanics for you
Nick L lol just like FoodWishes
No one:
Guga: Let's replace all moisture in a steak with butter.
What im saying lol
I'm pretty sure I suggested this a while back. Also suggested using beef tallow.
I think he needs to try letting it rehydrate for longer.
Was this supposed to be funny?
This dude exaggerates the end of every sentence.
4:15
Tf he on 😂😂😂
dont forget the "like there's no tomorrow"
Check out the Car Cleaning Guru channel , that is the definition of end of sentence emphasis
I like his voice to be fair
"hydrate" is about water, you cant rehydrate with fat.
hydrogen dioxide, H2O is what what you take away, you cant replace it with fat and expect it not to be dry.
Butter contains water (about 1/5 of the total weight). Also the pores of the meat can be filled with any liquid, including the butterfat that is in liquid form after being melted.
@@WillYazdani The 1/5 is not a lot and filling the dry meat pores with butter will not make it taste hydrated, just buttery. Ok if thats your thing.
@@WillYazdani I assume the rehydration process happens by capillary action. Maybe the long fat molecules don't work as well for this as the smaller water molecules do.
Probably, he didn't mean "rehydrate" in the correct meaning of the word but just replacing the liquid (water) with another liquid (butter).
GUGA’S FACE WHEN HE SAID “there is a little squirt” WAS THE BEST PART OF THE VIDEO!
I’m not sure whether or not I like this guy’s voice.
Ongod
It’s fuckin annoying
It's like that noise somone makes when they're enjoying eating something... it sets of my misophonia and irritates me... but its also kinda soothing...
When he says "butter" i want to break my screen then go get a snack
@@jonojjt6 ROFL! It's 7 in the morning...and this just made me shoot coffee out of my nose.
I love this guy's voice
man lately guga has been making a lot of videos its almost everyday on both of the channels
I like it
When he says "Bhuhter" , my knees go weak
Rehydrate a steak with mushroom liquid mmmm.
that would be incredible
Guga: What happens when you rehydrate a steak with butter?
Me: A heart attack.
Also me: Sounds delicious though.
Moderation
Animal fat does NOT cause hearth attacks! Inflamations does! This urban myth needs to die!
@@Thoroughly_Wet in all things.
@@js0988 I agree, this urban myth needs to die and get buried.
Heart attacks are caused by too many carbs. NOT meats and animal products.
Why not trying to rehydrate with something fizzy? Like Seltzer or Beer.
The end of this guy's every sentence sounds like a hype lol.😂
"I added some cereal...WITH SOME MILK.😎"
The mushrooms are literally making my mouth water they look sooooo good i really wanna make them
I’m not a chef but a theory: water is a very polar substance, butter is a “water in oil” emulsion, so it’s approximately 80% non-polar and the rest polar (water). Polar and non polar substances don’t mix very well, e.g. can’t mix oil into water very easily, you essentially are left with a steak with 20% of the water content (hence its dryness) and then the butterfat.
I think if you diluted the butter with water or otherwise found a way to replace the water in the steak with a similar polarity substance you’d achieve your goal of a very fatty steak.
Eeeeeee
Yes this is correct
a emulgator would have done the job
"i only make good delicious food here"
"ok everybody today we will sous vide an entire turkey"
Dry freezes food, eats food, "its dry". My man i love it
Hey guys I’m gonna rehydrate a steak with sand
I hate sand, it's course and it gets everywhere
timberwolf0122 but it helps break down the fibres of the meat for a tender steak
better chances tbh
@@timberwolf0122 ok nobody noticed the joke here
The steak wouldn't have been able to fully re-hydrate with the butter anyway the way this seems to have been done. Cuz in order for it to re-hydrate, the butter would have had to remain liquid. Once it had solidified, it could no longer penetrate the steak. Probably should have let it cook in all that butter as well, that way it could have fully gotten through as a liquid. But what do I know. Lol.
"The dried steak tastes ... tastes like an Egyptian mummy."
This is probably the best experimental cooking channels. Love every detail you put into your videos!
I think the problem is that butter is more or less like an oil when melted, and it has a harder time hydrating things than it would if it were a water-based liquid. It might be better to rehydrate with some sort of juice or stock
you literally cannot rehydrate something with oil
@@amicloud_yt I know, but there is water in butter as well, I don't think I worded it correctly. Butter has a hard time rehydrating because of the oil in it. But yes, you can't hydrate anything without water b/c that's part of the definition of the word
Danny M how about buttermilk?
@@BamBam_TYM that could work, but do you really want to have a milk steak?
Danny M what is butter more than milk?
Just opened YT and the first thing in my recommendation is this and I can't resist
mushroom: umami
bacon: umami
parmesan cheese: umami
of course it's gonna taste good
Oooo mommy
I throughly enjoyed this one. Laughing the whole video. Good job!
this has to be the most american thing ive ever heard of
Implying Europeans or the rest of the world doesn't love butter even more? French cooking and Butter Chicken from India are just 2 examples.
This is the most non-Asian thing I’ve ever seen
If he shot it after it would be the most American thing
He's Brazilian
@@Cthulhunoms ever heard of a joke?
My theory is that the butter can go between the muscle fibres but not into the cells (at least, not efficiently). The cell membrane is made for making water pass, a polar molecule. If I remember my biology classes correctly, the membrane is sort of made of fat itself (lipids). Maybe you can sneak some fat in by using milk or cream, so that the steak also re-hydrates with the water in those liquids at the same time :-)
DAY 2 of asking:
Do a dry age experiment with çemen paste (it is turkish and turks regularly coat pastirma with it), mainly consisted of cumin, fenugreek, garlic, tomato paste and hot chili flakes. Çemen is delicious would love to see a dry aged experiment with çemen.
Is that pronounced how I think it is?
XD
No it isn‘t :-) Ç is pronounced as „ch“ as for in example the words church or chat
çemen with cumin, yummy.
Will need to call in the whole family to provide enough to rehydrate a steak imo 😅
Probably the best introduction line to hear ever when you're hungry.
I stopped only to write this.
The name of the video should be how have a heart attack, while loving every moment
Neither beef nor butter will cause a heart attack.
It doesn't look like they were loving every moment this time :)
I wanna know how much the steak weighed after the butter soak. Also, I wonder how it would have been if you filled the sous vide bag with butter. 🤔
This
He just has copious amounts of butter left aside and wanted to use it.
I lost it when he said “take a look at this” .... “nothing happens” 🤣
Freeze dried steaks rehydrated in different liquids experiment
what about rehydrating it with bacon fat??🤔🤔
I think that would be incredible 💯💜
Moisture isn’t fat. Moisture is water. Fat won’t rehydrate this steak even at the slightest. Butter is almost 70-80% fat and it didn’t even rehydrate the steak, what makes you think pure fat will rehydrate it? Is everyone absent in their science class to not know this???
@@ralphkleinguevarra 70%fat = some shitty quality butter. More like 80%-90%
That's a great idea you said it before me 😉👍
@Dyanosis I don't know what you mean by "more water than anything else" but commercial butter is less than 20% water, and fat is its main component. That's also why it failed to really rehydrate the steak.
“Butter makes everything better”
- Grill master
-everyone
I’ve never heard this expression until Guga
Except steak.
The mushrooms look awesome.
Try rehydrating the steak with the butter in the vacuum bag sou vide, low pressure low heat just to keep that butter warm and liquid but not overcook the steak.
A bunch of people are saying you need to re-hydrate with something water based. Ok, how about a beef broth reduction?
Not gonna lie, I miss the old days of SVE when the experiments were things you could actually try yourself. I don’t have a freeze drying machine, nor does anyone I know.
“It does not soak up absolutely nothing” 😂
🤦♂️
Rehydrate a steak with seasoned water, like a brine with salt, pepper, and garlic.
He did that in the first dried steak video
And for a longer time so it takes time to soak it up
@@davideranieri5553 he only used water didint he?
How about broth?
I always love how Guga says "If you liked this video, be sure to give it a Thaaams Up!"
That thing looks raunchy as hell.
Pretty sure H2O is what rehydrates when you dehydrate...
Guga: the meat didn’t rehydrate with the fatty butter.
MoMo: this is a DRRRRRYYYYYY steak like Jerky not Wagyu
"I would eat it in a survival situation" -guga 😂😂
0:35 I think they remove moisture from food not because of preservation, but to remove weight since 1lbs costs like 10k to bring to space.
You have a physics bug in your process. The butter was not sucked into the dry meat, because it was too cold. Both butter and steak have to be in the temperature range where butter is liquid, otherwise the butter will immediately solidify and clog the pores of the meat before penetrating deep.
It really doesn't take much temperature though - 100F is just over the melting point of butter. You should let the dry steak bathe in 100F butter for a while. It won't cook the steak and this will give you the best chance of absorbing the butter.
It isn't a guga side dish if it doesn't have bacon bits in it
Day 1 of asking for "Sweet Salt Experiment "
Examples: Chocolate salt, Vanilla (bean) salt, (dehydrated) caramel salt
Forget Coffee Salt or Oreo Crust. That's actually a neat idea
I knew that last video would spark copycats asking for stuff on every video
@@fders938 if it works why not try it. 👍🏽
Love all your videos Sir. My dad is coming over for dinner tomorrow and I'm cooking him bacon wrapped shrimp and garlic muscles. I wanted to make him an awesome side dish to go with it and these mushrooms sound amazing. It shall be done!