Hi Guga! As a Spaniard, let me tell you some trick: what you can do with the cover layer is to dehydrate it on the oven. After that you can put it on the spice mill and triturate it not too thin. You will end with "sal de jamón" (ham salt), and use it in that beautiful mignon. Maybe that is the point that are you seeking... 😋
Hello Guga, nice video as always. I don´t usually cook Jamon because after that is to salty but as a Spanish fan I can tell you that the best recipe to combine beef and Jamon is with the Brascada sandwich, which you can surely improve it. Please try it, is very simple and delicious.
And when you finish the iberico, the fat is amazing for cooking. I usually use it for huevos fritos con jamon, or stews, like cocido, o costillas a la riojana, with fat and bone. In Spain we have a saying “Del cerdo, hasta los andares”, meaning that from the pig we eat everything, even the walking. I wouldn’t cook that good of a ham, but I’m sure it was amazing.
@@DeathBYDesign666 I think what he meant is that "even pig's feet are eaten". In Portugal we also eat the pigs feet. The most known recipe is "Pezinhos de Coentrada". A rough translation is "little feet in coriander".
@@rafaelrubio9166 I know what it means in spanish. The pun here, is the guy who only speaks english and didnt compreend the meaning of the saying. Iwasnt trying to translate the saying, I was trying to make him understand it!
I was a sous chef at a spanish restaurant and we had to slice Iberico to order. It was a pain in the ass but worth it because i would sneak in a piece or 2 for myself lol sooo good
Great video Guga. That pasta had my mouth watering. I want to thank you overall for making such wonderful food and content. My wife passed a little over a week ago, we used to sit at the table while eating and watch your videos everyday. We had wonderful memories and ideas watching you cook. We both loved what you would come up with. Thank you for allowing us to have those memories and enjoy our time together watching all sorts of wonderful foods. Thank you for being you
I'm spanish and i'll only recommend cooking this for something like a pizza or a panini, but you need to use just a little of it, it has to be very nicely chopped and you have to use a particularly mild sauce. In the end it should be like very crispy bits of really delicious rich and salty pork. Also don't mix it with any other toppings and don't use any cheese stronger than plain mozzarella because it can very easily result in an overwhelming flavor
Yeah, exactly. Wrapping jámon around filet mignon seems like a waste of the two ingredients and honestly putting it in a creamy pasta feels like a war crime. If you want to pair European cured hams with anything it should be something that complements it and contrasts with its saltiness and richness, like melons, figs or salads. I think this way is just overkill and loses the individual qualities of the ingredients. Love the editing on the videos!
Mozzarella, in my opinion, Is the best way to taste jamon! Maybe not buffalo mozzarella for it has a strong taste too and it would cover the ham a bit....
One of my favorite things with your videos is how you always do the super short cut of you prepping your grill. May not mean much to many, but to those of us who spend the majority of our cooking experiences behind the grill, prepping the grill just takes you away for a moment. It's almost serene and tranquil.
The restaurant we most often ate at, on two business trips to Lucca, Italy, was called Roman’s. Their carving station was center stage in the main dining room. Along with a crusty bread and various cheeses, mid age pecorinos being my favorite, it was taste heaven. The pasta with that ham is amazing. A sidewalk deli in Florence served it bubbling hot in a ceramic crock. That smoked meat, with pasta and a sauce made with several different cheeses, was absolutely amazing. 11 years later it makes me drool just remembering it.
There are tricks to use jamon iberico for cooking meat. The most important: keep the salt at minimum for seasoning, as the jamon has more than enough salt and it would get too salty. You can cook the jamon and get it crispy (grill or oven, better not fry it) and then use it grounded to season the meat once cooked. It has really a concentrated flavor, so you may want to hold this seasoning a little bit or it will overpower the meat taste. It's also amazing in burgers, instead of bacon, just cooking it a bit until the fat starts dripping. One important thing about jamon iberico is that everything besides the hoofs is usable. The hard crust can be roasted crispy (like chicharrones) and it's delicious, you can use the bones to make amazing soups and the extra fat can be used to give amazing taste to other plates. That's a magnificent ham so use it to the max.
I'm almost certain it is an ingredient in certain dishes. But I do agree it seems like it would go well with a lot of things. I'm actually making some myself here soon to grate on top of steaks for my wives (Not a typo) as a surprise treat. So I'm excited to see how it tastes
@@bassraja1978 Polyamorus relationship. Not legally married yet but I consider them my wives as I know I will spend the rest of my life with them. Nowhere else I'd rather be. Hopefully one day we can actually have a wedding. For now, I'll just settle for spoiling them :)
@ziba Nah just everyone asks if its a typo or not. One of em has a boyfriend and the other is perfectly content with just me. I have a kid with her now. Like I said: I just love to spoil my girls
If someone is curious about if they got the real deal, one of the Key indicators is that, at room temperature, the fat should start melting in your hands in Wagyu-like way. I've seen some people before cooking with Jamon but I enjoy it more just by itself with a bit of Bread, Tomatoes, cheese, wine... a delicacy. Bone is great for stocks as well btw! You'll need some help breaking them bones tho.
@@briangleason5597 it's really salty and its kinda waste to cook cuz raw meat is better... In Portugal I eat these with bread, real cheese slices and olives really simple but a classic
@@briangleason5597 I think it might seem interesting to crispify it like you do with bacon, but as said, it becomes too salty, and for me you lose a lot of the fat and the fat flavour that make this product so special. The fat should in your mouth and leaves a very pleasant taste with the meat
Guga I was going to say even before watching this that you are stepping up your game BUT then Ii said to myself, Guga does not need to because right from the start you have taught me A LOT about cooking that I never even knew existed!! So due to that you never need to step it up!!! So this I will call FANCY Schhmaansheee!!! Thank you for your honesty about what you cook and eat and teach!!
Please do a series on Great Depression era foods (Spam comes to mind), the idea being able to create wonderful dishes with an extremely low budget...it's more relevant today than most would care to admit.
Hey Guga, I'm not doing so well. Currently, watching your videos is a reprieve from my miserable existence. I recently lost my grandpa, and having lost both my parents already (mid thirties here) I'm just at a loss. I'm broke, living paycheck to paycheck and I'm unable to travel from the east coast back home to the west for the funeral and visit my remaining family. I'm also moving next month which has just put an extra strain on everything else. So thank you for at least bringing me some enjoyment in these trying times. I don't expect anything, but to anyone willing to help, it would mean the world to get to see my family. It's been almost 7 years. Again, not expecting anything. Hope you all have a blessed day and enjoy the video!
Imagine Guga was your uncle and every weekend you were able to go there for dinner and try all these amazing foods! Your family is truly blessed to have you mate! Bringing the whole family together with amazing food is what life is all about!
Dry age experiment! Cook up 2 batches of 2 pounds of bacon. Cool the 2 batches of bacon grease. Grind the bacon to powder/crumble and mix with the grease. Use one batch to dry age one piece of meat. Dry rub a second piece of meat in MSG thoroughly, then cover in the bacon grease mix, and dry age as well at the same time. And of course a control.
Huge S/O to Guga for being consistent and for always trying something different! I have nothing but respect for you and the content you create! Thank you!
Guga, I have two experiments for you to try!!! 1.) Cook an eye round confit. I have a feeling if you confit it super low and slow, then give it a crust with the torch, it will finally be the eye round steak that you’ve been dreaming of. 2.) Asafoetida infused oil or ghee to baste a steak. It’s a resin spice from India used to give food a allium flavor. You have to let it cook in fat before using it though or else it will overpower your food. Also, beware of the quantity- a little goes a LONG way. Maybe compare it to a garlic basting?
Did wrap a moose file-mignon in serrano ham and put it in the oven at 125c gradually dropping it down to 75c over 4 hours never letting the meat exceed 50c best meat ive ever eaten. i started by searing the file for a nice crust then vacumed it in redwine over night with thyme black pepper and garlic powder, no salt, then the next day i did take it out onto a bed of serrano ham thin slices, added fresh thyme, black pepper, garlic slices and salt and wrapped it all upp.
I'm from Spain, concretely from Extremadura, an ibérico pork paradise region that produces one of the best jamón ibérico in the world. I can only say: THAT EXPERIMENT IS HERESY... SACRILEGE... You only need a typical ham knife, good red wine, lovely company and eat that piece of luxury cured meat as it should be. Cheers everybody!!
I'm Portuguese and I have the exact same feeling. Like, why are you salting a steak if you're gonna cook it with the jamon? It's literally gonna salt your food beyond measure and why even cook it in the first place, it isn't bacon. And what was that sidedish? I'm having PTSD
The main experiments are what I come to watch the video for. But can we just take some time to appreciate all the side dishes that he makes? I mean, guga really bangs out these videos on the regular and he always has to come up with a new side dish recipe. Which isn't as simple as just cooking a steak with a little twist to it. I don't know who finds, or creates all these side dish recipes for this channel (and for "sous vide everything") , but props to whoever is in charge of that lol. Must be pretty full on to produce all these side dish recipes.
The moment I just saw the thumbnail and the title, my whole soul stopped! I LOVE Jamon Iberico so much and I am literally vacuuming it whenever we have it when we make wine parties with my family, where we put all kinds of strong cheese, hams and antipasti on the table. Also this ham with steak is definitely heaven!
Hey Guga! I know it is not the subject of this video, but I wanted to tell you I finally found a Picanha the other day. You are correct, it is "The Queen of Steaks". The flavor is off the hook good. I did a dry brine for 48 hours with SPG ( I know it's supposed to be just salt, but that's what I wanted), then grilled indirect at about 300 for around 50 minutes total. Inside was a perfect medium rare. A Very quick sear on the fat cap and off. Just wow.
Love how you start to experiment with classic european ingredients! Whats next? Sauerkraut? Steaks with white aspargus and sauce hollondaise? Beef on belgium style waffels? ;)
As a Spaniard I have to say it hurts a little bit to see a 5J being used in that way 😂🙈. Proper jamón ibérico is not eaten with other things or used in cooking because it destroys the amazing flavour 😅 but I get the point of the experiment...
@@chillwalking3520 Once it's properly cured you can wrap it in plastic, especially the whole leg. But if it's already sliced, yes, remove it from the plastic packaging and let it "breathe" for 30 minutes or so before eating it. I can assure you a 5J wouldn't come in plastic if it changed the flavour.
I’m obsessed with the way he narrates. Smooth voice, friendly tone, and he talks to his viewers like he’s sharing an inside joke with a friend. not to mention he’s a total expert in his craft. Guga is pure class :))
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. ;)
Try hibiscus concentrate and honey as dry age and also try it as a tenderizer. I just discovered your videos two days ago and have not stopped watching. I find your voice and personality intoxicating. Excellent photography and experimentation. I really enjoy watching your guest reactions and honestly enjoy the group shares way more than your solo tastings. Have a great one. Oh one more... I don't know if you have done this before but dry age with coco. Good luck and happy cooking.
Thats not a Jamon, its a Paletilla, jamón is the rear leg of the pig and paletilla is the front leg. Paletilla its quite smaller, but tastier. PS: 5j its one of the best jamón brands, here you have a really really good piece.
@@ziordo3158 I totally get what you're saying. In Italy, prosciutto is the leg and "spalla" is the shoulder of the pig. There is not a better or worse one, but they're different in so many ways
@@johnjames5405 Yeah, I'm aware of that, thats why I said "maybe", but you never know, Honey Mustard is known to go well with beef, so the mustard might have a different reaction with the sugar... You never know until you try fella 👍
Guga, me tira uma dúvida vc ja tentou fazer a gema curada com açúcar mascavo? Tenho a impressão de que iria deixar um gosto diferente, mas não sei dizer se bom ou ruim kkkk
In Spain there are good quality jamones for an affordable price, a piece at around 35€/kg wont be like that 5 jotas but still great to crave end enjoy everyday 😋😋
Key points: Portugal is also a producer, "nuestros hermanos" here always forget about us -.- Black pork as a richer flavor with more fat, but way more expensive. (Some people dont like it) Eat it with melon on summer, its really refreshing.
In this case the correct term should be Iberico ham which is the good stuff. Iberian hams are all hams from the Iberian peninsula such as Serrano ham which is much cheaper and clueless tourists get instead of the more expensive Iberico.
Day 2: I came up with an interesting experiment, let's see which is more important the kind of steak or the cooking, so I want to test which one is better an Eye Round cooked to perfection, or a fillet mignon very well done....
Take those egg yolks, and wrap them up like butterscotch. Put them out in a bowl on Halloween and think about every child's surprise as they bite into an egg yolk. Even if the egg yolks taste good, it's still funny to think about.
This expensive Jamon the best is just by itself with some of toasted bread. If you want you can spread some tomate and garlic on the bread an extra virgin olive oil on top. For cheaper one in Spain we combine it with melon. Also with the cheap one you can make it crunchy in the oven and then make crumbs to put on top of “salmorejo” a kind of thick cold tomato soup. Keep trying jamón ibérico and other pork products from Spain (lomo, salchichón, cecina which kind of smoked jamon)
Guga!!! I have been watching you for years.. your Fire Starter gets bigger and more sophisticated over time. When do you get the Mil Spec flame thrower from an Army Surplus store??? Love your content, keep it real.
Hello Guga. I just want to say I love your videos and don't miss a single video. I have a challenge for you. In South Africa we have a big debate on how to braai(cook)our meat. We like to use the traditional wood(sekelbos) as our first option. If the wood is wet, we use Charcoal. And when nothing else is available and out of stock and a snowstorm has wiped everything else of the planet we use gas. If possible can you do a challenge with the 3?
Hey Guga, Try dry aging a steak in fresh Korean ssamjang. Could turn out really good! Ssamjang: soybean paste (doenjang), Korean chili paste (gochujang) and garlic, green onion, sesame oil etc).
Still to this day 1 of the top 3 I've ever eaten was a slice of this at a Tapas restaurant in Charlotte. My Uncle and I ordered about 6 plates of it lol. They even had the black foot to show you. Absolutely delicious. Melts on your tongue.
It is illegal to import ham into the US with the foot on the meat. So while if you are in EU, yes you will see the real "pata negra", but never in the US. If you did see a black foot, it was local from a different pig.
Rigatoni is my favorite pasta of all time. My only drawback is the way they've changed it in these latter days. It used to be wider and slightly shorter, and just a bit thicker. They still make it, but it's hard to find nowadays. The Rigatoni they make now is just a slightly larger version of Penne.
i wish you were my neighbor guga. i got a soft spot for pastas with a savory meat in them. what you made looks like one of the most delicious things ive ever seen, definitely will try that dish with something like shrimp.
I nearly lost a finger slicing jamon iberico for Christmas. Long story short, 18 stitches later I can 100% confirm that the crime shows are not lying when they say that trying to clean up pools of blood is almost impossible.
Guga, you should do a series where you go on a “journey” to determine the best cut of meat from a wagyu cow. Im talking flat iron, skirt steak, chuck, sirloin, hanger, etc. that would he awesome! And i dont think anyone has done that on youtube!
Guga!! Know you have the Ibérico you MUST cook Huevos Rotos, is super easy to make it and you gonna love it!!! Is a dish from Spain, basically is fries with fried eggs and ibérico 🤪
Here's a suggestion for an experiment dry aging or otherwise; try horseradish or Old Bay. Just remember there's no such thing as too much Old Bay if you do use it.
![เปิดบ้าน โคตรสวย ป๋องกพล รู้จักตั้งนาน เพิ่งรู้ว่ารวย!!! l [Nickynachat]](http://i.ytimg.com/vi/tmgCF_2HfYI/mqdefault.jpg)
![เปิดคำทำนาย นอสตราดามุส - บาบา วานก้า ปี 2025 คนทั่วโลกต้องเจออะไรบ้าง? | แฉ 11 ธ.ค. 67 [2/3] |GMM25](http://i.ytimg.com/vi/xmTIKWJUMPM/mqdefault.jpg)
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Food
Hey Guga, I'm early this time. I've been requesting that you dry age with chamoy for I think 5 months now. Please do it so I can stop.
Do an experiment where you find out what steak or steaks are best for well done lovers.
Please do a Jamon Iberico fat video.
E
Hi Guga!
As a Spaniard, let me tell you some trick: what you can do with the cover layer is to dehydrate it on the oven. After that you can put it on the spice mill and triturate it not too thin. You will end with "sal de jamón" (ham salt), and use it in that beautiful mignon. Maybe that is the point that are you seeking... 😋
This >>
Tremendo
Le dije que haga unos buenos huevos rotos 🤪 a ver si hace caso, saludos de México
6 months later and no response. Rip
Correcto👌
Hello Guga, nice video as always. I don´t usually cook Jamon because after that is to salty but as a Spanish fan I can tell you that the best recipe to combine beef and Jamon is with the Brascada sandwich, which you can surely improve it. Please try it, is very simple and delicious.
This guy is a liar
Un cachopo tampoco falla
@@GennySavastone its true cooking Jamon makes it very salty
Ooh yea try a Brascada!
E
And when you finish the iberico, the fat is amazing for cooking. I usually use it for huevos fritos con jamon, or stews, like cocido, o costillas a la riojana, with fat and bone. In Spain we have a saying “Del cerdo, hasta los andares”, meaning that from the pig we eat everything, even the walking. I wouldn’t cook that good of a ham, but I’m sure it was amazing.
Eating the whole pig is a very portuguese thing too. Nothing goes to waste, absolutly nothing!
How do you eat an activity though? I get the joke but it could have been done a bit better. There has to be something that makes more sense than that.
@@DeathBYDesign666 I think what he meant is that "even pig's feet are eaten". In Portugal we also eat the pigs feet. The most known recipe is "Pezinhos de Coentrada". A rough translation is "little feet in coriander".
@@BrunoFerreira-fp3yy The saying goes "hasta los andares" which doesn't translate to "even the feet" but to "even the way it walks"
@@rafaelrubio9166 I know what it means in spanish. The pun here, is the guy who only speaks english and didnt compreend the meaning of the saying.
Iwasnt trying to translate the saying, I was trying to make him understand it!
I was a sous chef at a spanish restaurant and we had to slice Iberico to order. It was a pain in the ass but worth it because i would sneak in a piece or 2 for myself lol sooo good
Great video Guga. That pasta had my mouth watering. I want to thank you overall for making such wonderful food and content. My wife passed a little over a week ago, we used to sit at the table while eating and watch your videos everyday. We had wonderful memories and ideas watching you cook. We both loved what you would come up with. Thank you for allowing us to have those memories and enjoy our time together watching all sorts of wonderful foods. Thank you for being you
Guga: (Eats 1 noodle) “MMMMMM!!!!! Ok, let’s tell them if it’s good, bad or ugly.”
*URMMMMMM!!!!!*
It's "Rigatone", not noodle..
@@not_andrew416 still a noodle...
@@not_andrew416 😐
I wanna be a noodle
I'm spanish and i'll only recommend cooking this for something like a pizza or a panini, but you need to use just a little of it, it has to be very nicely chopped and you have to use a particularly mild sauce. In the end it should be like very crispy bits of really delicious rich and salty pork. Also don't mix it with any other toppings and don't use any cheese stronger than plain mozzarella because it can very easily result in an overwhelming flavor
Yeah, exactly. Wrapping jámon around filet mignon seems like a waste of the two ingredients and honestly putting it in a creamy pasta feels like a war crime. If you want to pair European cured hams with anything it should be something that complements it and contrasts with its saltiness and richness, like melons, figs or salads. I think this way is just overkill and loses the individual qualities of the ingredients. Love the editing on the videos!
Mozzarella, in my opinion, Is the best way to taste jamon! Maybe not buffalo mozzarella for it has a strong taste too and it would cover the ham a bit....
One of my favorite things with your videos is how you always do the super short cut of you prepping your grill. May not mean much to many, but to those of us who spend the majority of our cooking experiences behind the grill, prepping the grill just takes you away for a moment. It's almost serene and tranquil.
Unreal Guga!
The restaurant we most often ate at, on two business trips to Lucca, Italy, was called Roman’s. Their carving station was center stage in the main dining room. Along with a crusty bread and various cheeses, mid age pecorinos being my favorite, it was taste heaven.
The pasta with that ham is amazing. A sidewalk deli in Florence served it bubbling hot in a ceramic crock. That smoked meat, with pasta and a sauce made with several different cheeses, was absolutely amazing. 11 years later it makes me drool just remembering it.
An incredible video once again. Guga is truly the GOAT of meat youtube.
U mean Meatube
GOAT = GUGA OF ALL TIME
GOAT = GRILLER OF ALL TIME
GOAT = ..............
Hmmm. Dry Aged Goat! Let’s Do It!
There are tricks to use jamon iberico for cooking meat. The most important: keep the salt at minimum for seasoning, as the jamon has more than enough salt and it would get too salty.
You can cook the jamon and get it crispy (grill or oven, better not fry it) and then use it grounded to season the meat once cooked. It has really a concentrated flavor, so you may want to hold this seasoning a little bit or it will overpower the meat taste. It's also amazing in burgers, instead of bacon, just cooking it a bit until the fat starts dripping.
One important thing about jamon iberico is that everything besides the hoofs is usable. The hard crust can be roasted crispy (like chicharrones) and it's delicious, you can use the bones to make amazing soups and the extra fat can be used to give amazing taste to other plates. That's a magnificent ham so use it to the max.
I feel like cured egg yoks would be amazing on ALOT of Japanese dishes from rice balls🍙 to sushi🍣 , fried octopus balls and even dango🍡
I'm almost certain it is an ingredient in certain dishes. But I do agree it seems like it would go well with a lot of things. I'm actually making some myself here soon to grate on top of steaks for my wives (Not a typo) as a surprise treat. So I'm excited to see how it tastes
@@BrianWalker93 is that even legal?
@@bassraja1978 Polyamorus relationship. Not legally married yet but I consider them my wives as I know I will spend the rest of my life with them. Nowhere else I'd rather be. Hopefully one day we can actually have a wedding. For now, I'll just settle for spoiling them :)
@ziba I was just thinking that
@ziba Nah just everyone asks if its a typo or not. One of em has a boyfriend and the other is perfectly content with just me. I have a kid with her now. Like I said: I just love to spoil my girls
As Spaniard, I was horrified when I saw the thumbnail!! But finally you used jamón in a very special way... Look delicious!!
Same 🤣
Same, Valencia in the house! :P
Same
@@j.isasi_ Elche
Is spainard short for Spanish bastard?
If someone is curious about if they got the real deal, one of the Key indicators is that, at room temperature, the fat should start melting in your hands in Wagyu-like way. I've seen some people before cooking with Jamon but I enjoy it more just by itself with a bit of Bread, Tomatoes, cheese, wine... a delicacy. Bone is great for stocks as well btw! You'll need some help breaking them bones tho.
definitely the way to eat. In my opinion cooking it is the worst thing you can do.
@@VedranBucko does the cooking take away from the flavor? I have never had this type of beautiful ham.
@@briangleason5597 it's really salty and its kinda waste to cook cuz raw meat is better... In Portugal I eat these with bread, real cheese slices and olives really simple but a classic
@@briangleason5597 I think it might seem interesting to crispify it like you do with bacon, but as said, it becomes too salty, and for me you lose a lot of the fat and the fat flavour that make this product so special. The fat should in your mouth and leaves a very pleasant taste with the meat
@@96wtfomg Sure, you can crispify a cheap one but you should not do that with a 5J
Guga I was going to say even before watching this that you are stepping up your game BUT then Ii said to myself, Guga does not need to because right from the start you have taught me A LOT
about cooking that I never even knew existed!! So due to that you never need to step it up!!! So this I will call FANCY Schhmaansheee!!!
Thank you for your honesty about what you cook and eat and teach!!
*I pray that everyone who is watching this masterpiece becomes really happy and successful in life to be able to afford such a steak 🥩!*
Thanks same to you
Pray to who?
when you think money equals success...🤣🤣 you will never truly be successful
Keep praying buddy
Pray to who ?
That pasta side dish is my father's favourite! And mine too. I mean, we use less expensive jamón for that but still, pretty tasty
Please do a series on Great Depression era foods (Spam comes to mind), the idea being able to create wonderful dishes with an extremely low budget...it's more relevant today than most would care to admit.
Every Italian watching this just cried the entire video and I can hear they're grand father's screaming
That Filet mignon looked criminally tender when he cut it up
Hey Guga, I'm not doing so well. Currently, watching your videos is a reprieve from my miserable existence. I recently lost my grandpa, and having lost both my parents already (mid thirties here) I'm just at a loss. I'm broke, living paycheck to paycheck and I'm unable to travel from the east coast back home to the west for the funeral and visit my remaining family. I'm also moving next month which has just put an extra strain on everything else. So thank you for at least bringing me some enjoyment in these trying times.
I don't expect anything, but to anyone willing to help, it would mean the world to get to see my family. It's been almost 7 years. Again, not expecting anything. Hope you all have a blessed day and enjoy the video!
Imagine Guga was your uncle and every weekend you were able to go there for dinner and try all these amazing foods! Your family is truly blessed to have you mate! Bringing the whole family together with amazing food is what life is all about!
And then imagine he feeds you an MSG, pineapple, and Da Bomb dry aged chuck steak...
Dry age experiment! Cook up 2 batches of 2 pounds of bacon. Cool the 2 batches of bacon grease. Grind the bacon to powder/crumble and mix with the grease. Use one batch to dry age one piece of meat.
Dry rub a second piece of meat in MSG thoroughly, then cover in the bacon grease mix, and dry age as well at the same time. And of course a control.
Huge S/O to Guga for being consistent and for always trying something different! I have nothing but respect for you and the content you create!
Thank you!
Guga, I have two experiments for you to try!!!
1.) Cook an eye round confit. I have a feeling if you confit it super low and slow, then give it a crust with the torch, it will finally be the eye round steak that you’ve been dreaming of.
2.) Asafoetida infused oil or ghee to baste a steak. It’s a resin spice from India used to give food a allium flavor. You have to let it cook in fat before using it though or else it will overpower your food. Also, beware of the quantity- a little goes a LONG way. Maybe compare it to a garlic basting?
When you've carved up the entire ham I'd recommend you using the bones for broth. Trust me, the results will be amazing.
Did wrap a moose file-mignon in serrano ham and put it in the oven at 125c gradually dropping it down to 75c over 4 hours never letting the meat exceed 50c best meat ive ever eaten. i started by searing the file for a nice crust then vacumed it in redwine over night with thyme black pepper and garlic powder, no salt, then the next day i did take it out onto a bed of serrano ham thin slices, added fresh thyme, black pepper, garlic slices and salt and wrapped it all upp.
his reactions to the food he eats never gets old
Guga seems so sophisticated this video
I'm from Spain, concretely from Extremadura, an ibérico pork paradise region that produces one of the best jamón ibérico in the world. I can only say:
THAT EXPERIMENT IS HERESY... SACRILEGE...
You only need a typical ham knife, good red wine, lovely company and eat that piece of luxury cured meat as it should be.
Cheers everybody!!
A mí me está entrando ansiedad con solo ver lo.
Next week.. piping hot gazpacho...
@@Chaosmonkey1979 LOL!
I'm Portuguese and I have the exact same feeling. Like, why are you salting a steak if you're gonna cook it with the jamon? It's literally gonna salt your food beyond measure and why even cook it in the first place, it isn't bacon. And what was that sidedish?
I'm having PTSD
@@Chaosmonkey1979 ...with sunflower seed oil instead of extra virgin olive oil 🤯
The main experiments are what I come to watch the video for.
But can we just take some time to appreciate all the side dishes that he makes? I mean, guga really bangs out these videos on the regular and he always has to come up with a new side dish recipe. Which isn't as simple as just cooking a steak with a little twist to it.
I don't know who finds, or creates all these side dish recipes for this channel (and for "sous vide everything") , but props to whoever is in charge of that lol. Must be pretty full on to produce all these side dish recipes.
I love how Guga is straight to the point. No long, drawn out introduction. Straight to the food!
Respect for Jamon Iberico who gave his leg away for this video to happen
Only Guga would do things like this for us!
facts!!!
Best Video Of 2022 Guga you a mad man chill bro looks so good how cant high end restaurants not copy you
The moment I just saw the thumbnail and the title, my whole soul stopped! I LOVE Jamon Iberico so much and I am literally vacuuming it whenever we have it when we make wine parties with my family, where we put all kinds of strong cheese, hams and antipasti on the table. Also this ham with steak is definitely heaven!
Hey Guga!
I know it is not the subject of this video, but I wanted to tell you I finally found a Picanha the other day. You are correct, it is "The Queen of Steaks". The flavor is off the hook good. I did a dry brine for 48 hours with SPG ( I know it's supposed to be just salt, but that's what I wanted), then grilled indirect at about 300 for around 50 minutes total. Inside was a perfect medium rare. A Very quick sear on the fat cap and off. Just wow.
Love how you start to experiment with classic european ingredients! Whats next? Sauerkraut? Steaks with white aspargus and sauce hollondaise? Beef on belgium style waffels? ;)
Im spanish, and I aprove the respect for such a treassure we have as Jamon Iberico. Great job
As a Spaniard I have to say it hurts a little bit to see a 5J being used in that way 😂🙈. Proper jamón ibérico is not eaten with other things or used in cooking because it destroys the amazing flavour 😅 but I get the point of the experiment...
it not only loses its amazing flavour, but its texture is lost to high heat!
Plastic wrap ruin It, It need to Breath.
@@chillwalking3520 Once it's properly cured you can wrap it in plastic, especially the whole leg. But if it's already sliced, yes, remove it from the plastic packaging and let it "breathe" for 30 minutes or so before eating it. I can assure you a 5J wouldn't come in plastic if it changed the flavour.
Exactly. Bread and rubbed tomato, nothing else
Cooked Iberico and Serrano makes them extremely salty. Just don't. Only small diced portions are used in some cases.
When Guga is happy it makes me happy 😂
For the béchamel, I always use nutmeg, it is really good with it! A go perfect with pasta...
Great video, as always
Straight outta Escoffier, and nothing's wrong with that!
Love those Jamon Iberico experiments. Thanks for another fantastic video Guga!
I can't be the only one who loves his energy!
I’m obsessed with the way he narrates. Smooth voice, friendly tone, and he talks to his viewers like he’s sharing an inside joke with a friend. not to mention he’s a total expert in his craft. Guga is pure class :))
Guga narrates in a friendly way but every inflection reminds me of "😎" lmao
@@Galeas_ yes he is very cool lol
You are obviously not special
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. ;)
Do a combination of wagyu a5, iberico, truffle and cured eggs
Try hibiscus concentrate and honey as dry age and also try it as a tenderizer. I just discovered your videos two days ago and have not stopped watching. I find your voice and personality intoxicating. Excellent photography and experimentation. I really enjoy watching your guest reactions and honestly enjoy the group shares way more than your solo tastings. Have a great one. Oh one more... I don't know if you have done this before but dry age with coco. Good luck and happy cooking.
Thats not a Jamon, its a Paletilla, jamón is the rear leg of the pig and paletilla is the front leg. Paletilla its quite smaller, but tastier.
PS: 5j its one of the best jamón brands, here you have a really really good piece.
Paletilla is not really a thing in English. And anyway jamón just means ham so it’s still jamón.
@Boarbot 78 when you are spending hundred of dollars or euros in a piece of meat these differences matters.
@@ziordo3158 ….? That doesn’t make it NOT jamón.
@@boarbot7829 But this is not jamón. Its paletilla
@@ziordo3158 I totally get what you're saying. In Italy, prosciutto is the leg and "spalla" is the shoulder of the pig. There is not a better or worse one, but they're different in so many ways
Jamon iberico is one of the best things ive ever had. The food in spain is just masterful
2:25 how much time it takes to fully dehydrated?
Guga, try dry ageing in different types of mustard and, if possible, honey mustard!
Yes definitely honey mustard
They've explained before that dry aging anything with sugar ruins it.
@@johnjames5405 Yeah, I'm aware of that, thats why I said "maybe", but you never know, Honey Mustard is known to go well with beef, so the mustard might have a different reaction with the sugar...
You never know until you try fella 👍
Partially freeze a hunk of iberico and use a grater like the yolks. Or grated iberico compound butter.
Guga, me tira uma dúvida vc ja tentou fazer a gema curada com açúcar mascavo? Tenho a impressão de que iria deixar um gosto diferente, mas não sei dizer se bom ou ruim kkkk
Great idea! I’d love to see some egg yolk experiments
This!
Part of the reason the food tastes so good is cause of all the soul Guga gives it.
I wish I could eat this, but I’m poor
Me too🤤
Same
Same we can only dream of eating this food
In Spain there are good quality jamones for an affordable price, a piece at around 35€/kg wont be like that 5 jotas but still great to crave end enjoy everyday 😋😋
Samee
Key points:
Portugal is also a producer, "nuestros hermanos" here always forget about us -.-
Black pork as a richer flavor with more fat, but way more expensive. (Some people dont like it)
Eat it with melon on summer, its really refreshing.
I LOVE Iberian ham. When you say best of the best, you're absolutely right. You know what else I would love? MAPLE DRY AGE 😁
In this case the correct term should be Iberico ham which is the good stuff. Iberian hams are all hams from the Iberian peninsula such as Serrano ham which is much cheaper and clueless tourists get instead of the more expensive Iberico.
2:55 hit me in the soul, OMFG, Guga you *******!!
Day 2:
I came up with an interesting experiment, let's see which is more important the kind of steak or the cooking, so I want to test which one is better an Eye Round cooked to perfection, or a fillet mignon very well done....
Take those egg yolks, and wrap them up like butterscotch. Put them out in a bowl on Halloween and think about every child's surprise as they bite into an egg yolk. Even if the egg yolks taste good, it's still funny to think about.
Sacrilege to cook jamon iberico, 🤦♂️
Bro, it just, experiment, never knew if we never try it
You know how Sitcoms will do those “Remember when…” and use old footage? This is Guga’s “Remember when…” episode!
I'm glad Maumau got this treat, since he does so many of the experiments.
This expensive Jamon the best is just by itself with some of toasted bread. If you want you can spread some tomate and garlic on the bread an extra virgin olive oil on top. For cheaper one in Spain we combine it with melon. Also with the cheap one you can make it crunchy in the oven and then make crumbs to put on top of “salmorejo” a kind of thick cold tomato soup. Keep trying jamón ibérico and other pork products from Spain (lomo, salchichón, cecina which kind of smoked jamon)
This is the guy who makes the food in the commercials
Every time I watch a video for Guga I never stop smiling… it’s like going to heaven!!!
I watch these videos while I eat pizza rolls and it makes them so much better lol
Guga!!! I have been watching you for years.. your Fire Starter gets bigger and more sophisticated over time. When do you get the Mil Spec flame thrower from an Army Surplus store??? Love your content, keep it real.
Dry age in sawdust of grill and smoke flavor woods: hickory, mesquite and applewood!
Hello Guga. I just want to say I love your videos and don't miss a single video. I have a challenge for you. In South Africa we have a big debate on how to braai(cook)our meat. We like to use the traditional wood(sekelbos) as our first option. If the wood is wet, we use Charcoal. And when nothing else is available and out of stock and a snowstorm has wiped everything else of the planet we use gas. If possible can you do a challenge with the 3?
You really did get the real deal Guga, enjoyed even by the ancient Romans! I believe it was Pliny the Elder who wrote about how amazing it is.
you should try cooking a steak in a ultrasonic cleaner that has the built in heater
Hey Guga,
Try dry aging a steak in fresh Korean ssamjang. Could turn out really good!
Ssamjang: soybean paste (doenjang), Korean chili paste (gochujang) and garlic, green onion, sesame oil etc).
Still to this day 1 of the top 3 I've ever eaten was a slice of this at a Tapas restaurant in Charlotte. My Uncle and I ordered about 6 plates of it lol. They even had the black foot to show you. Absolutely delicious. Melts on your tongue.
It is illegal to import ham into the US with the foot on the meat. So while if you are in EU, yes you will see the real "pata negra", but never in the US. If you did see a black foot, it was local from a different pig.
Can I afford this? No.
Am I gonna watch this?
Yes!
As a Spanish, I specifically enjoyed watching this experiments
Guga's falling intonation after every sentence is pure genius.
the real question is can you get Angel to eat a chicken salad with the Jamón Ibérico sprinkled on top like bacon bits.
That slap at 9:27 was perfect
Rigatoni is my favorite pasta of all time. My only drawback is the way they've changed it in these latter days. It used to be wider and slightly shorter, and just a bit thicker. They still make it, but it's hard to find nowadays. The Rigatoni they make now is just a slightly larger version of Penne.
i wish you were my neighbor guga. i got a soft spot for pastas with a savory meat in them. what you made looks like one of the most delicious things ive ever seen, definitely will try that dish with something like shrimp.
I nearly lost a finger slicing jamon iberico for Christmas. Long story short, 18 stitches later I can 100% confirm that the crime shows are not lying when they say that trying to clean up pools of blood is almost impossible.
that cured egg yolk is my first time ever seeing that..... mind BLOWN
You should try marinating steak in flamin'hot mountain dew 😋
You should do a cachopo: two thin beef steaks with ibérico ham and cured cheese in between passed for bread crumbs and then deep fried in olive oil.
I visited Spain back in 2019.I tryed Jamón Ibérico, the flavour was so strong.Not near standard prosciutto, which ofc makes sense.
I love the respect and effort that you put into this type of foods. Love from Spain.
The egg head makes really good foods
Dry age in bbq sauce, smoky and sweet
Guga, you should do a series where you go on a “journey” to determine the best cut of meat from a wagyu cow. Im talking flat iron, skirt steak, chuck, sirloin, hanger, etc. that would he awesome! And i dont think anyone has done that on youtube!
Now we need A5 wagyu fillet mignon seasoned with homemade msg, topped with compound butter of the gods, and diced Iberco.
I would LOVE to see you dry age steak using black or white truffles. I think it would be amazing. PLEASE LET THIS HAPPEN BEFORE I DIE!
That was effing brilliant, Guga! Thanks for the tip!
Guga!! Know you have the Ibérico you MUST cook Huevos Rotos, is super easy to make it and you gonna love it!!! Is a dish from Spain, basically is fries with fried eggs and ibérico 🤪
I raise chickens for eggs, I have yet to try curing a yolk? After this I'm sold, Thanks Guga, keep up the good work Buddy!!
9:42 HEAVEN'S DOOR!
I bet if this legend ever dies... on his tombstone it would say "Guga Foods.... Good, bad or ugly."
Guga when angel uses the meat he isn’t allowed to use:
“Keep my expensive meats’ taste OUT YO FRICKING MOUTH!”
Here's a suggestion for an experiment dry aging or otherwise; try horseradish or Old Bay. Just remember there's no such thing as too much Old Bay if you do use it.