My craziest STEAK Experiment yet, It was worth it!
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- เผยแพร่เมื่อ 14 ต.ค. 2024
- With 1000's of steak experiments done I have learned so much. Today is again one of those days that because I am going beyond the madness I am able to learn and make steaks better than I ever did. Using ranch dressing to dry age steaks did something I would not have expected and all thanks to you!
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#cooking #food #recipe
Also, try dry aging in ranch seasoning packet instead. It'll taste a lot better for sure.
ranch packet in the bread casing from a few weeks ago. Could be nuts!
i use it for my ribs
didn't they already do something with ranchdressing powder ? i think I've seen such an episode.
They should re-visit this one just to try that. Top idea!
yup i just said the same thing.
Leo always describing the same control steak that Guga always cooks the same way (regardless if it's dry aged, wagyu or a normal steak), that's dedication
I mean….to have a huge steak…
That's the "description guy" but it's always the same description.
I was thinking this while I watched the video, they eat the same control steak every time and Leo has to describe it over and over.
Yep. I mean, steak is really good, but how many different descriptions can you give to a basic (though delicious) piece of meat?
fr, like bruh just shut up at this point angel just says "cmon guys its a guga steak, amazing" and thats it. idk why leo has to yap so much
Dry age in oyster sauce!!!
Not gonna lie I think this actually has potential to be nice, but it most likely will flop. Still will be interesting to see
Is it dry age when the sauce is actually a liquid?
@@Catman498the "dry" aspect is just that moisture is leaving the meat, even if there are exchanges between your covering agent and the meat.
@@Catman498 Blender everything with shell and all
Been done with brisket I believe and it turned out amazing
Ranch is made with mayo which usually means eggs are involved, the funkiness of the flavour comes from the sulfur.
That's also the reason why the ranch turned yellow after so long.
Is it even safe to dry age? I would like to explore this but I'm afraid of giving myself or anybody else food poisoning.
@@lightseraphim6816 beef in particular only has bacteria on the outer surface. All you have to do at the end of the dry aging process is cut off the pellicles (the hard outer surface) and make sure that the inner meat isn't spoiled by smelling it.
@@doutchebags What about tartare which is raw ground beef?
@lightseraphim6816 That is usually freshly chopped cuts of high-quality beef minced up with a raw egg yolk. They usually cut off any parts that have been exposed to the air for over an hour or two and use that leftover meat in ground beef. This guarantees that the raw beef used in beef tartare is completely safe to eat.
You should try just the packets of ranch seasoning instead of the salad dressing.
that's exactly the same thing i just said.
Or urine
@@freeaudiobooks7469 sir, do not redeem the urine sir!
I know it´s probably too much work but it would be really cool to see a timelapse of the steak as it dry ages. Love the content, thank you Guga
Guga! Dry age in Nduja paste!
Nduja paste is a spicy, spreadable pork salumi hailing from Calabria, Italy. It's made by blending pork meat, fat, and Calabrian chili peppers, resulting in a fiery, flavorful paste. Typically enjoyed on bread, pizza, or mixed into sauces, its intense spiciness and rich, savory taste make it a versatile culinary ingredient.
this is a great idea!
I support this!
You mean salami?
@@DMSProduktions I mean, it is somewhere in between, right?
@@BleedingDev IDK! I've never heard of a 'salumi' so I am calling a spelling mistake!
Day 2 for asking guga to season steaks with barbecue pringle dust
No one:
Guga: I dry aged A5 wagyu in No. 2 pencils
HowToBasic watching this: Amateur! :)))
@@streetridersss8360you're getting old buddy ^^.
@@paulomartins1008 I'm an old soul trapped in a young body however, a classic is never forgotten! :)
ajajajjajaj
Graphene's next frontier
saw a video of some guy trying to hate on guga and imply that they're not honest when they taste the steaks;
but i know for a fact that Angel gives his absolute honest opinion with everything he tastes LOL
They say things taste bad all the time, so I don't see how they'd be accused of being dishonest.
i think angel is honest asf and i think guga is, w a couple of overreactions here and there. the one that seems way overboard is leo. bro tries too hard
Why someone feels the need to hate on Guga is beyond me, he's one of the most positive guys on YT.
Guga and team's reactions are too genuine to be dishonest
Teriyaki sauce dry aged steak🤯
only if its Jack's teriyaki sauce
That’d be bomb. You’d have to find a way to thicken it up or else it’d be like a marinade then dry age.
No
Dry brine a flank steak for 2 days with garlic salt pepper and msg then marinate with teriyaki, Mayo and chilli crisp for 2 days .
Cook it on high heat to seal it on a grill plate and then it come to temp..
You won't regret it
teriyaki sauce sous vide salmon is already da bomb. I can only dream of dry-aged steak with that.
Guga, you are so love and appreciated! Long time watcher, first time commenting. Please try using just the ranch package seasoning when dry aging. It's more potent and the salt will really have a chance to put in work. I see the other comments. They're not wrong about it and I'd love to see another video about it. Please and thank you for all the work and time you put into these awesome video's!!
Should have done buttermilk ranch. Buttermilk is a great tenderizer. Can only imagine the dry age process with it
Maybe next time have 3 steaks- control, ranch powder, and buttermilk ranch.
I don't know who was involved with the editing for this video, but it was absolutely on point.
Dry age experiment idea: cover with garlic paste.
I would also like to see that. I think that would be good.
No Ginger Paste!
@@darkmephilez Why not both?
@@glidershowerhe could do garlic vs ginger vs both combined I'd enjoy that
Didn't he do garlic already? It was the episode with Chubbyemu.
dry age in blended up garlic, and garlic compound butter
Guga: wasting his time trying to remove the ranch. Also Guga: cuts off the pelicals and therefore all the ranch
on word
he uses the Pellicle for other things, like occasionally mixes it into burgers. He removes the ranch because of stuff like that. Its how he tries to cut on food waste, I don't remember which video he explained it in, but I think it was a somewhat recent one.
😂😂😂😂😂 facts
He is doing an experiment and he needs to see how the steak looks after he removes the ranch
is the pellicle from a regular dry age steak still fine to eat? @@DeathRogueTroll
It would be really interesting to see you do a video about the ten most successful experiments you have ever done and rate them from 10 to 1.😀 Love your videos!
I am laughing at the fact Angel said he hates ranch but dives into another piece of pizza...With copious amounts of ranch lol
*Homemade* Ranch maybe that's why.
He didn't say he hated it. His exact words were "ehhhh ✋️"
Dry age in Appelstroop! (it’s a sweet dutch spread that we eat on Bread)
Gugas side dishes are either " ridicoulous easy to make " or " pleasing everyone" hehe
Love your videos guga
Guga, love your channels! Try Nooch seasoning please. If you can't find it I will send you some from the UK. I use SPG and Nooch to season the steak. Bloody lovely!
Worcestershire sauce dry aging will blow your mind!
It has been done.
Keep it going Guga, I love your crazy experiments
Hey Guga could you try freeze drying a steak, then rehydrating it with a marinade, would be a really interesting video. Love the videos
He already did that.
@@captainkalebKinda but he rehydrate with water and tallow, not marinade. There could be a difference.🤷
This one made me think about a dish I dont think I have seen you do. A beautiful German Sauerbraten. This would be a perfect fermented dish for this channel!!!
Maybe you should've tried it with powder ranch?
You could do a big experiment with dry powder flavorings. Like sour cream and onion, cheddar, ranch, jalapeno, etc etc.
Yes, freeze dry vegetables and make a seasoning powder. Then dry age it in vegetable paste or powder
Ow that you’ve done so many experiments, I would like to see a video on what ones you guys actually go back and use personally. Like everyone’s favorite experiment (and least favorite)
Well now you gotta do blue cheese dry aged experiment
don't tell guga what to do.
@@Liam-ze8zr 🤣
I think he did at one point.
Some restaurants actually uses blue cheese to fake dry-age - So they can sell a cheap stake at a premium price. Because of the funk the blue cheese provides flavorwise.
Dry aged in pixie sticks and/or/vs fun dip.
Guga alone can make cows and buffaloes extinct with his experiments.
😂
Bison.
Absalutly love the guga videos, legends all of you!
Unthinkable or delicious 🤔 That pizza made me hungry for sure
It's a pizza lol agreed
100% a pizza. 🤣
A bread with toppings, definitely not a pizza.
I have been fast forwarding gugas videos lately
Please make a chocolate syrup dry aged steak
The ice cream hard chocolate dry age would be cool
or dark chocolate @@nonenone5023
Please noo don’t encourage him even more 😂😂 you know he will
☠️
this could work -- dry age a la Mole
Hidden Valley tends to have a more vinegary taste, at least the pre made stuff. Something in it tends to get a bad funky taste as it gets older. Though it would probably not be huge differences, it would be interesting to see if different pre-made and home-made ranches would be different
The yellow thing is because Ranch has some ingredients similar to Mayo thus get such results.
those ingredients "similar to mayo" are usually just straight up mayo, unless it's some vegan ranch dressing etc.
Not sure the best way to get a suggestion to you. Not sure if you've ever heard of the product, "Better Than Bouillon." They are broth bases with super strong flavor. I have started using the beef base as a replacement for salt when I season my steaks. I just rub it into the meat, then season normally. You should give it a try (it will ruin you for normally salted steaks), and would lend itself to experiment (Dry age? Compound butter? Chicken base?) for the channel.
Whats the point of removing the sauce when you cut off the Pellicles anyway?
To show what the steak looks like and to make sure you don't remove more than necessary
If you don't remove as much as possible it sticks to the knife and contaminates what's good inside with what's bad on the outside.
@@Rolli6669 Great comment, thank you because I did not know that
I would love to see what a Marmite dry age would do,much respect from England.
No
The red flesh gets Gugga excited 😄
Pink gets me excited
I feel like wet aging in clam juice would be interesting.
that "DAYUM" at the start of cooking montage got me rolling!!!!!
GUGA I love your videos. I been watching every single video. Can't miss a single one!!!
OMG I LOVE STEAKS
Guga, have you ever tried doing something with the pellicles?
I've seen a few people grinding them with fresh meat and making burgers, meatballs, kebabs, and even jerky strips;
but I haven't seen any video of you using them.
"Ranch, you either love it or you hate it."
Only a Sith deals in absolutes! - some Sith warrior probably
That's quote is from Obi-Wan, not that it makes any sense
Dry age in blended and roasted mirepoix, the base for every great and beefy stock.
Am I the only fan who actually likes Leo and hia descriptions or what???
no because same
0:37 me and the homies after the tickle fight gets too intense
Dry age in big mac sauce
guga d othis
You should try dry aging a steak with "Make It Meaty" which is a blend of DSI and DSG (disodium inosinate and disodium guanylate)
It's an umami flavor additive like MSG. In fact, I strongly, strongly recommend also trying a mix of both MSG and the DSI/DSG blend in an experiment
Midwesterners flocking to this video 👀
Fr 😂
Use Ranch sauce as a binder, brings some good flavor when fresh as well.
My experience with ranch is less "love it or hate it" and more "love it or don't really care about it"
I'm not sure I really know haters of ranch lol
Yeah, like it's fine, I'd just rather have something else.
Not a fan, but on specific items, it's okay
makes sense guga and leo would like it if they like ranch. the sour taste is rarely mentioned when it comes to ranch but it's a crucial part of it.
Dry age in beef tallow???
I see no angry Italians. They finally got over themselves.
ranch dressing is just foot flavored mayo
What kind of feet are you tasting bro ☠️
What seasoning is "foot"
THANK YOU For changing the Grilling music!
Who’s watching this in Ramadan
Yessir 😂
I absolutley love you guys! Every night I put your videos on my laptop and cook for my family. I'm running out of videos. Lol
Can you try shrimp paste if you haven't already? It's fermented and salty so it might have the same effects as MSG. Filipinos call it Bagoong (pronounced Bago-ong)
Guga is gonna use everything to dry age now on steaks i always love these videos thank you mister
Guga can you please do a dry video with with mayo, mustard and ketchup also, I love your channel. I’m trying to learn how to how to cook steaks the right way since I’m 15 I got my whole life ahead of me, but watching your videos gave me hope I love you, Nick and Josh videos because there’s so funny
i just love guga and his gang so much. Its so wholesome❤
Yall should try dry aging meat in mint like the one you find in a yorks patty, top it off with some mint leafs
Guga foods is lke the Top Gear of food (Clarkson, May and Hammond era). Perfect combination of informative, interesting, entertaining and funny.
Perhaps you should have tried the ranch dressing mix powder???? That being said. How about dry aging a steak in some sort of powder version. Guacamole. Gravy. Bullion. French Onion Mix. You get the point. Love your content. Thank you.
Can't believe we still haven't gotten a bbq sauce dry age
Please do more mystery meat episodes! I love those.
I love when Guga cusses it's like when a child or a baby cusses it's just too cute lol.
you should dry-age steak coated with bonito flakes
Looks interesting. I love Ranch Dressing, but not sure I'd pair with steak or go through the 35-day dry aging process. But I'm glad you did. I did a (home made) Ranch marinated grilled chicken which is fabulous. But Ranch just seams to pair with chicken a whole lot better. That side dish looks amazing. That would definitely be worth a try. Thanks for your channel. Awesome!
I don't know how many times I've listened to you guys describe the same dry-aged controlled steak, but with the amount of enthusiasm you guys put into it, I still haven't gotten bored of it yet :D
I was watching this while getting lunch at a local hot dog place. The owner came over and said he knew Goga and he's been asking for a steak marinated and or fried in hot dog oil. Sounds weird but interesting! So my first ever recommendation comes from Frank Szazinski (doubt I spelled that correctly...) from NY vs Chicago dogs in Tampa Florida!
Been following you from the beginning when you used to do your episodes from your office! Keep up the good work!!
Try dry ageing it in salt, pepper and garlic powder.
try dry aging with homemade ranch, as a ranch lover I have to say, that hidden valley stuff is horrendous.
Fun fact, originally pizza was simply flat bread with toppings. So Guga quite literally made the OG pizza before they began to make it rounder and thinner.
I would love to see you do a garlic dry age steak. Not sure how you cover it in garlic though. Maybe garlic paste?
would it be too much? is there such a thing as too much garlic?
Dry age in a sauce mixture of soy sauce, garlic aioli, hoison sauce, chicken bouillon, msg, garlic and onion powder, pepper, and smoked paprika
You should try dry aging in chicken salt it's salty with a slightly sweet flavour and contains msg
I’d love to
See a compilation video of your top five favorite steak experiments
It's always the craziest Guga.
Love your show though man and I have learned a ton that I use all the time.
You should do a show where you dry age steak in Tequila, Whisky and Vodka and see which one comes out best.
Side dish that day should be bacon Velveeta pinwheels with Pillsbury Pastry as the base. Brush with garlic butter and garnish with pickled red onion and chopped green onion.
Same experiment, but dry age in the homemade ranch and the storebought ranch and see if that makes a difference.
I always tell people if you want a simple guide to enhance the flavor of some thing you can always just add one of these 3 things because whatever it is, it will always pair well with at least one of these: Chocolate, Cheese, or Ranch.
🙄. You forgot bacon 😅😉
I got so hungry from seeing that side dish haha! thanks!
I've followed the channel since a couple of years, but I don't recall if these have been done
1- dry aged wrapped in bacon (and/or dipped in bacon fat)
2- dry aged a seared steak (just a surface crust with a torch or the grill)
3-as an alternative to #2, cook a 'chancleta' steak, well done, in the grill; then freeze dry it, make it a powder and dry age covered with it. The idea is to see if the charcoal flavor goes deeper into de meat
Try dry aging in Top the Tater. It's a mid western sour cream based dip that has a stronger following than any ranch dressing lol.
You should try to cook a steak however you like in papa John's garlic butter!
Guga... every time...lol. Your side dishes are entire meals! Chicken bacon ranch pizza is a meal.
Try dry age with Indonesian Sweet soy sauce (kecap manis). Almost all of our bbq cuisine always used this sauce.
Nice salad video thanks
He said he didn't care for ranch yet the pizza he's enjoying so much is covered in ranch
Whenever Guga dry ages something, he could also culture it and see what grows
Just watching all that ranch go on a steak almost made me gag 😂😂
You should try blue cheese dressing for a dry age.
Guga your sides are always normal peoples meals, never disappoint LOL
Dry age in corse ground mustard
I really need to see your reactions to smelling these for the first time😂 please do shorts of that or something