This NUCLEAR Umami Steak has more flavor than WAGYU!
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- เผยแพร่เมื่อ 18 มิ.ย. 2024
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Today we are testing something insane. We all know steak and eggs are perfect for each other, but I never had steaks like this before but I am so happy I found this out.
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#food #cooking #steak - บันเทิง
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Sorry for sending the Jaccard. I ended up finding the video where you had already tested it right after I sent it. I hope that you enjoy the Viking Salt! Both have gift receipts, so you should be able to get credit with Amazon. Thanks again for making awesome content!!
3rd
You forgot to do 50/50 soy sauce and mirin cured egg yolks!!! Those are the best ones!
@GugaFoods would like to see a compound butter with cured egg yolk, but this time, replace the salt with MSG!
Day 541 asking for saffron dry aged steak
🐠 DRY AGE IN CAVIAR!! 🐠
COMMENTED ON ALL YOUR VIDEOS
FOR 18 MONTHS IN A ROE! 1 YEAR+
😮😢
You think he’s a billionaire? Saffron’s expensive as hell.
Maybe a saffron butter but you couldn’t dry age with just saffron.
Sounds gross and Expensive. I wouldn’t want that at all.
That Worcestershire cured egg yolk sounds like it'd be bomb in a burger
Seriously, I'm making that next week.
Oh YEAH!
i was literally thinking the same thing!
question is .....cheese or no cheese
@@craigbasarab531 Look UNDER your foreskin! ;oP
I've made dry-cured egg yolks before - they were a pretty good general-purpose savory topping. After watching this, I'm now considering double-cured egg yolks - seven days in Worcestershire or hot sauce, then seven _more_ days (maybe just four to five?) in salt & sugar to dry them out. It might allow for a creamy flavor burst like those two sauce-cured yolks, but in a "grateable" form like the dry-cured yolks. (Also less perishable, due to the reduced water content.) Other kinds of "marinated" dry-cured yolks might be possible, too, as long as the liquid has enough acidity and salt to cure the yolks. (Garlic, onion & vinegar puree? Something lemon-based, like a "dry Hollandaise"?)
Yeah. you could possibly put Lemon zest inside the salt and sugar mixture to give it a nice flavour
please let us know how it went, sounds amazing
Did you try it???
not prohibitively expensive to try out
I watch every guga video I swear. Guga is seriously inspiring me to make my own cooking channel.
You should focus on your main channel instead
stop swearing - it's a sin. Allah will be mad at you.
@@spicydiarrhea5662 Swearing makes baby Jesus cry too.
@@spicydiarrhea5662 Thanks, person with the name "spicy diarrhea" for being the moral compass of the internet.
not racist, not islamophobic, i just hate them just as much as they hate me :)
Guga’s hanging around Uncle Roger too long with those meat jokes 😂
And then he is still using chilli jam😅😅
@@that.valy4202 LMAO Right
@@that.valy4202 Haiyaa.
Or is he trying to out Leo?
If he had, he would NEVER use chili jam😅
Guga, I miss maumau 💔
Why isn’t Maumau featuring now a days?
@@kevinsuraj6133 I'd say that others are commited 100% to the video recording, editing process, tasting etc. (it's their job) Maumau has his own job, I'd say
weh ada sobat hape
I have a cat who's called "Manchas", but i does that sound like "mamau" so i call him mamau too hahaha
He was in a video a couple weeks ago, unless I saw an old one somehow
Guga is really flexing on us with all those eggs 😂
I love watching your videos. Always giving me new things to try out and make myself. Really enjoy it. Thanks!
Guga can you do a tierlist of experiments you did for different dishes?
Would love to know which ones ended up being your favorite!
Yea i would like to know as well
That'd probably be hard to do seeing as how he has done 100s of experiments and still adding new ones every week so something will probably come along and take the top spot
My family is German and really loves dill. I would love to see a compound butter made with dill and some other kind of experiment with dill. I once did a pot roast in a jar of dill pickles in my crockpot. It was amazing but it gave everyone heartburn. Lol maybe you can figure something out!
O.o
Day 600 asking truffle coated dry age steak 🥩
900
Any news?
I love that Guga is just trying to find ways to get rid of the extra chili jam from when Uncle Roger visited
You beat me to it, I was going to post exactly this.
I thought Guga spent a lot of money on steaks, but this egg video is a HUGE investment lol
like 12 bucks? lol
I agree. When I saw all those yolks, my accountant head started calculating the cost. 😆
@@fhertlein i´d say the sauce might be more expensive than the egg yolks
Agree
Agree
Hey Guga another excellent video! I've been in love with cured egg yolks since you turned me onto them and I'm excited to try other acidic cures! Also I know this isn't a dry age video but I was wondering if you ever had plans to try and dry age steak in Curry Powder? I think it could turn out really tasty!
Just want to say you have inspired me to use my extra time to do some amazing culinary experiments and got me to be able to cook better steaks than my grandma. Lol i have been researching different steaks and wagyu types and have gotten so in to grilling and frying steaks because of you. Thanks Guga.
Freeking amazing! I’ve been binge watching Guga videos for a couple days, and have so many killer recipes that I don’t where to begin!
Guga, you’re a master at cooking beef, and you’re side dishes all look beyond delicious!
You gotta great crew too! Such a friendly family atmosphere!
Subscribed! 🙏🏻
You know it’s a good day when Guga uploads.
Hi Guga, please dry age in edible dirt/ clay. It would be so interesting to see what tones and flavours it would give the meat! This is the 114th time asking btw!
This is way more interesting than something so excessive like the saffron dry age experiment
THEY HIT THE PENTAGON!
Guga: So, I went ahead and made this AMAZING side dish.
I have previously tried curing the egg yolks in a mixture of soy sauce, mirin (sweet rice vinegar), and sake. I 100% recommend it. I really liked it over thinly cut skirt steak and rice, but I wonder how well it would go with a char.
Gotta try this
Ayo, argentinian meat! Meat is a very big part of our culture here, especially in "asados", so it's great to see it represented on the channel! Maybe one day you could try argentinian wagyu?
Today guga represented his own country and argentina, basically 50% of south america land in just one vídeo
Worcestershire sauce and steak was a staple when I was a child. Back in the 80s, and the flavour profile works so well.
I love how Guga uses the Brazilian sausage on the side dish, as a brazilian I feel really good seeing this kind of meat getting the fame it deserves.
Ele é brasileiro né
Thank you Guga! You are the first American I have heard that pronounces Worcestershire correctly.
Speaking of umami, here is a video idea for you. I recently learned that snacks that use MSG sometimes also contain Disodium Inosinate and Disodium Guanylate to enhance the effect of MSG by 20x-30x stronger (for example, Doritos, Pringles, KFC, Snyders Pretzel Pieces, Hidden Valley Ranch Dressing, etc).
I'm not sure what ratio/blend of MSG, DSI, and DSG is needed, but I'm sure you can find it somewhere. From what I’ve seen, sme people buy a 50/50 premix of DSI and DSG, and then make a custom mix of 97% MSG and 3% DSI/DSG to make an “enhanced MSG mix”.
I was thinking the experiment could be this:
1. Steak + Salt Pepper Garlic (control)
2. Steak + SPG + MSG
3. Steak + SPG + MSG + DSI/DSG
Then maybe you could do a mini test with a potato based side dish to see how it works with and without the MSG+DSI/DSG.
Anyways, I hope you give it a shot!
I use this Korean seasoning salt that contains regular salt, and those 3 enhancers. Stuff is amazing
It's also called I+G flavor enhancer, E635 or Disodium 5'-Ribonucleotide!
any idea where i could buy those in reasonable/not factory quantities?
@@Azubi_Meatball4349 search the terms in the replies smh 🤦♀️
@@Gocunt i assumed it would be slightly a bit of an issue. Due to the fact that many times brands market the product not the ingredients that might scare people, eg: accent for msg
As an argentinian I'm happy that you enjoyed those stakes
La carne de los campeones del mundo
Steaks.
YW
😁
steaks*
Gotta love a few bifes de chorizo, just cooked one today.
Question time: How long do cured yolks keep and what is the best method for storing them? Also, can you use the curing liquid/mixture more than once or is it a situation where it is one and done?
You have very good ideas Guga! Very inspiring. 🤤
You know this man's living the good life when he can afford to plow through eggs like that as an experiment.
never been so early for a video of FLAVOUR
A wizard is never early. He arrives precisely when he means to.
Id really like to see a secret side dish experiment 😂 leo and angel would never guess that the side dish would be the experiment
I love this idea of this video. I have never heard of cured egg yokes. Gotta try this one. Thx guys.
This already looks intense. Indeed this channel never disappoints. Everything looks fire from the editing and preparation of the meal.
amogus
Sus
Came to hear Leo describe something as beefy and juicy and was not disappointed.
Guga! You should do a video of the best side dishes! I love learning new recipes for main course but side dishes are perfect for quick and easy meals thru out the day
I'm definitely trying the worcestershire sauce egg yolks, thanks Guga ❤️
Waiting for 4M sub special 🤔, Guga
Love the channel ❤
The price of all those eggs were worth more than Guga's entire meat fridge
Guga! I love your videos and try many things you have made! But sometimes it’s hard to remember what video some of your awesome side dishes are in, do you think you would ever make a video of your best side dishes?
Thanks for the video, Guga! Hope the new cookbook is selling well.
Guga, you should try salted duck egg yolks! That might be really good too.
It would be cool to have a video, where you guys, rate all of your experiments on a tier list
Always love it when Guga post new weejio
Up here in Canada, eh. Love the content, the presentation and the narration. Wherever you guys are...CHEERS!
Giga single handedly got me into grilling I'm 22 and I look forward to trying some of his experiments at home, but each time I've made a steak on the grill, I've gotten better each time at cooking rare and medium rare. I personally prefer rare steaks while my girlfriend loves medium rare
same here. Always been a huge food lover and steak lover but Guga has me buying different steaks and cooking them how he does and got me in to grilling and frying way more than ever before. Dope channel
that's awesome, dude! my first job was cooking at a steakhouse when i was 14... 21 years later i'm still cooking... mind you at an italian place, but i do entrees, which include steaks. Dont be afraid to get into the sous vide world too! it'll blow your mind!
Hey Guga, recently as you know "ThatDudeCanCook" made a 'Guga Rub' steak so could you try his infamous 'Rosemary Salt' on steak? That would be nice to see!
he think rosemary is weird to him, as stated in he reviewing gordon ramsay tips about steak
@@sniperak4791 What he said was that rosemary while basting is so strong it takes away from the flavor of the steak.
They already did a collaboration and guga tried it already
YES Please !!!!!
He tried this already in another video
Seriously, you all three, have made a perfect trio to do these videos.
I tried msg seasoning in my omelet boy I never realized how much that enhances the flavors. I could taste the green peppers, onions, and tomatoes way more. Thank you for showing that in your other videos.
I want to see guga do a steak breakfast dish
Ooooh! That's a damn good idea!
He just made steak and eggs 😆
Both Angel and Leo have been on this channel for a long time but I need to say how much I enjoy them. Angel's reaction is instinctive, unfiltered, and immediate wheras Leo's is in-depth and evocative.
These two balance each other so well and, to stay in the spirit of this video, i must say:
Guga, you got quite the pair!
Leo talks to much imo
This ain’t food network
It’s always a good day when Guga uses the grill
you are the best steak scientist i could have hoped to come across. love your rub btw, works with damn near anything
How does Guga have a new video every single day? I love it.
He's the Brazilian-American Simon Whistler.
This has got to be the most expensive episode to make yet!!! Did you see all those eggs?!
Never thought to try that but love the idea of curing egg yolks in worchestchsire sauce! Great experiment
Make a cured ostrich egg guga plz.
How expensive was this experiment?! With the cost eggs alone, it’s got to be up there!
In the UK it works out as roughly £13.00 ($15.40) for 54 Large Free Range Eggs (which is how many I counted).
Are they a lot more expensive in the USA then?
@@SirSillageSniffington you gotta take the sauces into consideration aswell
@@GrotesqueSmurf Oh yeh for sure, and the steaks themselves... it’s a costly meal. I was just working out the cost for the eggs alone. 😆
Egg price has went down
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. ;)
Omg I know what I’m trying!! Thanks guys!
Nuclear Steak about to make me do a Nuclear dump.
🐡🥕
GUGA! Have you ever thought of having a viewer on for a steak tasting or a steak challenge maybe?! Id die to try a steak made with your specialized care! Im so jealous of the guys getting to try them ugh! Keep killing the game and making us salivate!
Love how Guga is using steak cuts that regular people will eat versus the uber wagyu steaks. I'm going to try these yolks, since I've never tried any form of cured egg yolk. I love very hot spicy sauces, but I'll work my way up from the plain cured yolk, to these two. Worcestershire on steak can't be beat. Is the sausage Linguica?
Excellent experiment.
It seems to be linguica Toscana, a type of linguica (btw linguica is basically sausage in portuguese)
Guga, the Mad Steak Genius, takes carnology (the study [logos] of steak [carnis]) to a whole new level with this experiment.
One of my all-time fav steak places called "Mahasan," it is in Bangkok. One of the signature dishes is tick cut of beef togue together with garlic fried rice with their famous cured egg yolks. And thanks to your video that there an alternative way to cured the yolks.
Awesome video as always. A quick and potencially very expensive question: I know you have tried American, Australian and actual Japanese wagyu. But have you ever tried hanwoo steak? The other expensive asian beef? It could be interesting.
I love the quirks of Guga's speech, leading from one thing to another totally separate thought with "because"
like "I think the boys will really like this side dish, because it's time to cook our steaks"
Very cool idea to try!
Hey Guga! I just made my gf a steak and she loved it. I didn’t tell her I was up at 3am binge watching your videos in order to prepare it right but just wanted to say thank you!
Thanks for what you do man
Hey guga I've been watching your videos for some time now and all im going to say is less can be more ☺️😄
Guga, your side dishes are as creative as your steak experiments, if not more creative. I mean, I have not heard or seen of this kind of side dish (and your other side dish creations) before, anywhere! Your side dishes deserve a Michelin star my good man!
Damn Guga !!!!! You are killin it on here today ...... BIG AIR !!!!
It seems that Worcestershire Sauce and steak are a match made in heaven.
I've been using the Worcestershire Sauce as a binder for anything beef I cook lately, and it seems to pare well. - Thanks! - Cheers!
Thank you for the video! 🤩👍♥
8:08 i love these edits they make the video so funny i love it
Yummy! Thank you
Hey Guga, you should try this very simple recipe called "Bistec a Caballo", it's simple a delicious piece of beef with an egg on top, hence why it's called "Bistec on horse". Also has optionally, but extremely recommended, fried fries!
Brazilian Calabresa is one of the most (to not say the most) delicious out there. Any dish from fry, stew to grill, it's just awesome.
I do get a chuckle out of G.Ramsay, lots of ego there for sure. @Guga: LOVE the seasoning rub bro!! Already tested it on chicken, pork(Tenderloins and shoulder butts) and burgers too. Amazing!
Guga out here flexing with all those eggs. As always, a great video!
Hi Guga !
You always use garlic powder to season your steak, but I was wondering if it would not be better to use other garlic seasoning like fresh garlic, garlic paste or some kind of garlic compound better ?
Would you make a video about testing different kind of garlic seasoning to find out the best way ?
Love you
My grandpa always cooked his stakes with a bit a Worcestershire sauce. So I did the same for many years (I started cooking at a young age). It’s a great seasoning. However, I’m down to basics lately and I actually prefer salt and pepper.
I marinade my steaks in Worcestershire sauce.
Dagnabbit! I want this today, and not next week! Got a ton of eggs I need to use up. Can whip up some meringue for desert
OH CRAP.... Now I have to buy more steaks and eggs... THANKS GUGA>>>LOL
You are my cooking guru....
From Argentina, you are welcome Guga!
I'd love to see a video about different types of pepper. Either a cheap vs moderate vs expensive black peppercorns, or black vs white vs pink vs (brined) green peppercorns. Maybe steak au poivre, but Guga-ified? Thanks!
Awesome Video!
Never thought this would be the biggest flex of 2023.. Guga got that cure 72 eggs money
Awesome video. Not sure if you have done this Guga, but instead of using salt and sugar to cure the egg yolks, have you tried MSG and sugar? Would be interesting to see if that changes the flavour profile of the yolks.
Hey Guga I love the hot sauce cured egg yolks but do you have any recommendations on what to do with the leftover hot sauce from marination?
I'd be interested in seeing you try this test again, but msg vs french onion soup mix vs steak sauce cured egg yolks
Try curing in Tamari soy sauce. In fact I am going to try that, and add some garlic to it while curing in the fridge.
Guga Foods thanks for sharing this video.
recap of best dishes 2022!
This is mind blowing. Egg yolk has an amazing texture. Why haven’t I thought of this?
They all may have kissed the dragon with those steaks, but Leo out there puffin' the magic dragon lol
You should try Norwegian steak! I've tried a lot of steaks and very few beats it.
I'd like to see you try and make really hard to use flavors like fermented shrimp work for steaks.