You and your team do so many crazy experiments and they all look great. What I would love to see (maybe at the end of the year) is a final competition between the year's best stakes. Thought I would comment now so you have time to start the dry aging!
@MadisonRamanamabangbang How so, they just pick what they enjoyed the most and remake them and then just a normal tasting. I would he happy for a slightly longer video with more description/flashback at the end of the year. Obvs would come with some of the best sides
Sesame oil's flavor compounds are delicate. Cooking food after adding the oil will reduce the overall flavor, whereas adding the oil at the end keeps it potent. Similar to raw vs cooked garlic.
I’m 100 miles north of Miami and I can’t find octopus for sale. Some local buffet restaurants serve baby octopus that I think they must buy frozen in bulk from specialty suppliers.
Roasted or toasted sesame oil is usually used as a finishing oil in chinese cooking, as subjecting it to high temperatures actually destroys most of the flavour.
I used sesame oil in pretty much every meat marinade that I make. Olive Oil, Balsamic Vinegar, Sesame Oil, Soy Sauce. I keep it prepared in a 1 quart container. The ratio is 1/2qt Olive Oil, then the other three ingredients are equal parts. I use that with a mix of red pepper, salt, black pepper, garlic and onion powder on pretty much every meat dish. If I want a different flavor I'll add some greek spices or italian herbs and change things up. I find that the sesame oil somehow makes things taste meatier at times.
I haven't had it with meat before. I've always used it for salads. I know in Japan you can do a sesame based sauce for your tonkatsu, but it's been so long since I've had that dish in Japan... Like 15 years.
Leo demonstrated why Uncle Roger always warns against using too much sesame oil (see his latest weejio with Rachael Ray's orange chicken.) This was a perfect demonstration of how powerful that ingredient is.
2:36 Just a heads up it is by no means safe to boil Rubber bands they are not meant to withstand that temperature of water and can leach chemicals into the food
I agree, butchers twine instead of rubber bands. Now some silicone bands could work, if they make them. Those would withstand boiling temps and not leech anything into food
I was eating a bunch of steaks earlier this week with my daughter. My daughter made a dipping bowl with sesame oil, salt, and pepper. She also grabbed some perilla leaves and we dipped, wrapped, and ate. Try it like that and you will be happy.
Would really love to see a behind-the-scenes video. I'd be super interested to see the logistics of planning all these experiments, given that some of them take months of planning.
It's kinda crazy that this channel and GugaFoods is, in addition to it's stated purpose, one of the worlds largest library's of party/side dishes. Guga has documented hundreds of ridiculously amazing party meals in these videos and it's often the main thing I come to see.
I've been doing SPG chicken thighs and pan searing them with the aid of a blowtorch for some of that grilled flavor from smoking off the oil, and then combining them with some instant noodles that I do up with white people fish sauce (Worcestershire sauce lol) and sesame oil as an additional seasoning. I'm not surprised sesame oil is also good on steak seasoned the same way. You should definitely try an imported Asian brand of sesame oil if you do this though. Most of the western brands are very bland and not very toasted tasting, with Spectrum being the best of that lot, but Eden toasted sesame oil imported from japan, I can use literally just a few drops when i was using a teaspoon previously to get the same level of flavor. It's so intensely smoky and umami and I just love it to death now for anything I'd use toasted sesame oil on or in.
gotta love how erveryone has opinion abt different flavour , texture , mouthfeel and whatsoever. And Its totally normal that you will like or dislike something that the others don't.
It shouldn't be used for frying or cooking. Sesame seed oil has to be consumed fresh, and for dressing or as a sauce, at the end of the cooking. Otherwise you are wasting it.
1) Thanks for reminding me I need sesame oil for the kitchen and 2) forget the steak, that's the first side you've ever made that i sat up and started drooling.... that noodle dish looked GOOOOD
Try tahini or tarator sauce for a true sesame experience! Both sauces are made from ground sesame seeds, adding a rich and creamy flavor. Commonly paired with falafel and beef shawarma, they could also be a unique addition to steak.
This gives me an idea.... how about soaking steaks in oil of roasted peanuts? I love that stuff for salads and asian dishes and can imagine it suits steak aswell. Great video, of course, and thanks for the years of entertainment you gave me :)
Sesame oil is one of those ingredients where it elevates the dish (like fish sauce); but it’s an exercise in using less because it’s such an overpowering flavour that if you’re a super taster or familiar it can take away from the rest of the dish so easily. I love sesame oil and the temptation to put more than necessary is like Guga trying to not eat a sous vide steak.
I add a little toasted sesame oil to all my hamburgers, not really enough to give them much of a sesame flavor, but it gives stovetop cooked burgers a more smokey outdoor flavor, without being overbearing like liquid smoke would be.
Yep…I use a little bit of sesame oil as my binder on brisket. Ribs too. OMG I can’t do my ribs without sesame oil binder and then a little oyster sauce and brown sugar for the wrap.
My wife loves eating her steak with grape jelly.. Could you do a video on grape jelly, whether its dry aging, wet aging, compound butter, sous vide, whatever. I just wanna see if she isnt alone in this cuz eating steak with grape jelly hurts my heart lol
Guga's side dishes are usually top tier commas is a point where I wish he'd have someone commit to chopping them all out of the videos and uploading them separately. But I'm with Angel on this one. Curious about the steak though. I'm not the biggest fan of sesame oil.
I wouldn't put a rubber with foot in a boiling water... the temperature can make the rubber leak chemicals and seems into the food. Just use a regular sewing string.
The aroma and taste of sesame oil degrades a lot when cooked at high temp. Thats why its usually added at the very last after you kill the heat. Im quite surprised the torching didnt make it bitter though...
Finishing up my first batch of homemade kimchi, and realizing the potential of the remaining brine. Using pickle juice in marinades is popular, how about using kimchi brine?
Oil isn't a preservative by itself, it just keeps the oxygen out. Food can still rot in oil if not properly treated first. There's also the risk of botulism as with any anaerobic preservation methods that aren't done properly.
As someone who cooks with sesame oil, even brushing is too much. If you want to brush it on top of the steak, cut it with neutral oil. Drops are enough and I think cook it a little bring out the aroma better
Sesame oil is usually used as a dressing or flavoring oil in Asian cooking. I heard that olive oil is meant to be used the same way to give the dish more fragrance.
There are different types of olive oil. Those with stronger flavour are meant to be used like you said, but basic olive oil is completely fine to cook with.
I don’t really like the taste of oil from toasted sesame seeds. Untoasted seeds: a bit better, but I’m not that fond of it either. I used to make and eat a fair amount of hummus and liked it better when I substituted various things for the tahini, such as pistachios…
Am I the only one who misses Mau mau?
The IT guy? Yes, we do miss him
Come to think of it, I kiss him too he is also a legend. @Guga tell us
One or the other moved. He still shows up occasionally for visits.
No your not
He's still dry aging, give it a few months
You and your team do so many crazy experiments and they all look great. What I would love to see (maybe at the end of the year) is a final competition between the year's best stakes. Thought I would comment now so you have time to start the dry aging!
Would be way too complicated
@MadisonRamanamabangbang How so, they just pick what they enjoyed the most and remake them and then just a normal tasting. I would he happy for a slightly longer video with more description/flashback at the end of the year. Obvs would come with some of the best sides
How would they rate the stakes? By their ability to slay vampires? ;)
Guga's running outta containers. Dude is using a fish bowl for sesame oil.
next video will be dry aged goldfish😂
That is not the optimal size for a fish bowl. I think we should normalize calling these things neocaridina shrimp bowls.
has he used an ice cooler yet? i have a feeling if he does any more brisket madness he may end up using one haha
Next product in the Guga line. The Oil Bowl 😂
No, no, ...sesame oil goes well with some fish, so I think he has a point.
Sesame oil's flavor compounds are delicate. Cooking food after adding the oil will reduce the overall flavor, whereas adding the oil at the end keeps it potent. Similar to raw vs cooked garlic.
Things to add to my shopping list:
✅ 1 Gallon of sesame oil
✅ rubber bands to boil
✅ octopus
And 1 fish bowl
I’m 100 miles north of Miami and I can’t find octopus for sale. Some local buffet restaurants serve baby octopus that I think they must buy frozen in bulk from specialty suppliers.
@@markiangooley Bro I'm in Texas and can get Octopus.... at Hmart...
Any Asian markets near you? @@markiangooley
@@markiangooleyyou're just not very creative in finding it then, I've never had an issue finding it all over the US minus the Midwest.
7:13 Angel's face 🤣 I think he's onto you Guga, he knows that purple thing is probably veggies 🤣🤣🤣
"Don't be afraid... It has Octopus."
Roasted or toasted sesame oil is usually used as a finishing oil in chinese cooking, as subjecting it to high temperatures actually destroys most of the flavour.
I used sesame oil in pretty much every meat marinade that I make. Olive Oil, Balsamic Vinegar, Sesame Oil, Soy Sauce. I keep it prepared in a 1 quart container. The ratio is 1/2qt Olive Oil, then the other three ingredients are equal parts. I use that with a mix of red pepper, salt, black pepper, garlic and onion powder on pretty much every meat dish. If I want a different flavor I'll add some greek spices or italian herbs and change things up.
I find that the sesame oil somehow makes things taste meatier at times.
I haven't had it with meat before. I've always used it for salads. I know in Japan you can do a sesame based sauce for your tonkatsu, but it's been so long since I've had that dish in Japan... Like 15 years.
Love the content and all the experiments you do hope you can do pistachio cream next
now that is an idea. maybe different nut cremes?
Might go well, and they always say dry aged steak has nutty tones
Finally some debate on the food, great that the guys are being honest
Leo demonstrated why Uncle Roger always warns against using too much sesame oil (see his latest weejio with Rachael Ray's orange chicken.) This was a perfect demonstration of how powerful that ingredient is.
GUGA WHEN ARE YOU GOING TO TRY West African food. The food and amount of spices from Senegal are 🤯 mind blowing. 😊
There needs to be a ranking of all the steaks over the years for sous vide, dry aged, experimental, whichever
He should combine all the best methods to make the ultimate steak
2:36 Just a heads up it is by no means safe to boil Rubber bands they are not meant to withstand that temperature of water and can leach chemicals into the food
I sure wouldn't do it! Cooking twine, okay.
Yeah I was quite skeptical about that part.
I agree, butchers twine instead of rubber bands. Now some silicone bands could work, if they make them. Those would withstand boiling temps and not leech anything into food
The noodles were literally blue tinted 🤢
I absolutely will be trying this! You have inspired Me to make some type of garlic and sesame oil compound butter ❤
Dry age steak in Durian.
😬
💀
Yes
let bro cook
How fruitfully bold of you to suggest that.😂
I have been watching you for a while. I just have to say that I ifricken love you guys!!! Best damn vids on the net!!!
My favorite steak dip is sesame oil with salt and black pepper. So good.
I was eating a bunch of steaks earlier this week with my daughter. My daughter made a dipping bowl with sesame oil, salt, and pepper. She also grabbed some perilla leaves and we dipped, wrapped, and ate. Try it like that and you will be happy.
You guys are awesome...thanks for experimenting!
Would really love to see a behind-the-scenes video. I'd be super interested to see the logistics of planning all these experiments, given that some of them take months of planning.
Use ribeyes more often Guga. I know NY strips look better but lag behind on flavor so much.
Yep. No contest.
4:24 guga's iconic line
"Nicely and deeply into the meat" is another classic.
"into the ohvin"
"Guys it's A-M-A-Z-I-N-G"
I personally like "So lets deww et" more, but at this point, Guga can meow and I'll follow him.
10 out of 10 will highly recommend
its already pretty common in Korea to dip your kbbq meat into some sesame oil and salt
Authentic Korean BBQ is something all beef eaters should experience. I was fortunate enough to have done it in Seoul and Bupeyong
I honestly always learn a lot steak/meat on every video here.
Dry Age Steaks in Sonny(thatdudecancook)'s Rosemary Salt. If you know, you know. NOW LET'S GO!
It's kinda crazy that this channel and GugaFoods is, in addition to it's stated purpose, one of the worlds largest library's of party/side dishes. Guga has documented hundreds of ridiculously amazing party meals in these videos and it's often the main thing I come to see.
Congrats on 2 million subs!
Absolutely love roasted sesame oil... yeah anything is better with it
I've been doing SPG chicken thighs and pan searing them with the aid of a blowtorch for some of that grilled flavor from smoking off the oil, and then combining them with some instant noodles that I do up with white people fish sauce (Worcestershire sauce lol) and sesame oil as an additional seasoning. I'm not surprised sesame oil is also good on steak seasoned the same way. You should definitely try an imported Asian brand of sesame oil if you do this though. Most of the western brands are very bland and not very toasted tasting, with Spectrum being the best of that lot, but Eden toasted sesame oil imported from japan, I can use literally just a few drops when i was using a teaspoon previously to get the same level of flavor. It's so intensely smoky and umami and I just love it to death now for anything I'd use toasted sesame oil on or in.
gotta love how erveryone has opinion abt different flavour , texture , mouthfeel and whatsoever. And Its totally normal that you will like or dislike something that the others don't.
8:50 I'm smiling so hard just so happy To listen about and watch all the delicious steak!!!!!!
2:06 Fahrenheeeiiiiddd
*Fahrenheit
Guga, you should do the same type of experiment but with Mustard Oil
Guga: “Grabbed a container” … Mrs Guga: honey, where’s my very expensive vase?
Every guga video with the control steak: 🥵🥴🥵🤯
Day 1 of asking guga to dry age a steak in cinnamon. Or like a Christmas style seasoning blend for the holidays.
We use sesame seed oil now in almost everything, cooking frying etc.
But my mom smokes it at very high heat, it neutralizes the strong flavours a bit.
It shouldn't be used for frying or cooking. Sesame seed oil has to be consumed fresh, and for dressing or as a sauce, at the end of the cooking. Otherwise you are wasting it.
I sear my steaks using sesame oil. I baste it with butter later, but I get just enough sesame to make it great.
I feel like rubber bands to boil is not a good idea. Maybe use some twine or sometbing organic?
You need to take every steak experiment that was better than the control and make them go head to head. Which experiment is best overall
Guga dry age steaks in Chinese Five Spice or Char Siu Sauce!
I have a feeling there is a dry aged in pumpkin video coming out 😮
Has Guga done a video on freezing steak? can you tell the difference, if so, does length matter, does temp matter?
pretty sure he has done it
1) Thanks for reminding me I need sesame oil for the kitchen and 2) forget the steak, that's the first side you've ever made that i sat up and started drooling.... that noodle dish looked GOOOOD
PLEASE GUGA! You have to try an experiment using Bovril from the UK 🇬🇧
You should dry age in tahini. Missed the old school dry age experiments !
I arleady done it but with a very light brush of a 50/50 roasted seasame oil and tamari sauce and it was very good.
Leo doesn't miss
Woah, I havent watched Guga for like a year and wow he has lost so much weight! good job
Try tahini or tarator sauce for a true sesame experience! Both sauces are made from ground sesame seeds, adding a rich and creamy flavor. Commonly paired with falafel and beef shawarma, they could also be a unique addition to steak.
What would happen if you use a paintburner to make the crust?
I Love Sous Vide Everything Videos
This gives me an idea.... how about soaking steaks in oil of roasted peanuts? I love that stuff for salads and asian dishes and can imagine it suits steak aswell.
Great video, of course, and thanks for the years of entertainment you gave me :)
I don't care what the video is about, I will always come back for the "I know it doesn't look good right now, but watch this" music
Also Leo is overrated af, get mao mao back
Sesame oil is one of those ingredients where it elevates the dish (like fish sauce); but it’s an exercise in using less because it’s such an overpowering flavour that if you’re a super taster or familiar it can take away from the rest of the dish so easily. I love sesame oil and the temptation to put more than necessary is like Guga trying to not eat a sous vide steak.
I add a little toasted sesame oil to all my hamburgers, not really enough to give them much of a sesame flavor, but it gives stovetop cooked burgers a more smokey outdoor flavor, without being overbearing like liquid smoke would be.
Can you try trinidad seasoning next? Always wondered why it isnt used on steaks since it makes chicken taste so much better
Yep…I use a little bit of sesame oil as my binder on brisket. Ribs too. OMG I can’t do my ribs without sesame oil binder and then a little oyster sauce and brown sugar for the wrap.
Guga have you ever tried a sousvide ox tongue? If not, I recommend a video on it xD.
He did have tongue on this channel. "Can you guess this MYSTERY MEAT I cooked? Test your Knowledge!" video from 4 years ago.
Sesame seed oil is staple ingredient in Korean cuisine, I appreciate the nod with the side dish.
Steak challenge! Come up with a legendary Kentucky fried ribs and/or beef stew with wagyu beef.
My wife loves eating her steak with grape jelly..
Could you do a video on grape jelly, whether its dry aging, wet aging, compound butter, sous vide, whatever.
I just wanna see if she isnt alone in this cuz eating steak with grape jelly hurts my heart lol
I like that you use guys who are willing to try new taste
Would love to see a comparison between a non seared sous vide steak and a Tafelspitz, boiled Austrian steak!
Guga's side dishes are usually top tier commas is a point where I wish he'd have someone commit to chopping them all out of the videos and uploading them separately.
But I'm with Angel on this one.
Curious about the steak though. I'm not the biggest fan of sesame oil.
Classic Guga!
by the way guga i love all your video's
Guga makes the side dish and says add a little sesame oil to the pan, continues to add a LOT. lol
Day 83 of asking to try bedouins MSG Jameed and make Mansaf as side dish.
"You don't want too much of it"
Laughs in Chinese cuisine: Sesame Oil Chicken
I wouldn't put a rubber with foot in a boiling water... the temperature can make the rubber leak chemicals and seems into the food. Just use a regular sewing string.
Nice side dish, but did you have to put greens on there?
The aroma and taste of sesame oil degrades a lot when cooked at high temp. Thats why its usually added at the very last after you kill the heat. Im quite surprised the torching didnt make it bitter though...
Soak the steaks on buttermilk please ❤
You should do 3 controls and tell them it's a crazy experiment and see what kind of things they say lol
Sesame oil compound butter, to fine-tune the sesame?
1:08 “light coating, just a tiny bit”
4:40 Proceeds to empty the whole bottle onto the steak
Finishing up my first batch of homemade kimchi, and realizing the potential of the remaining brine. Using pickle juice in marinades is popular, how about using kimchi brine?
you should try it! maybe for an asian inspired dish
Bro. You must have like an entire warehouse of dry-agers. Every other week you show something going into that dry agers for months at a time!
Oil isn't a preservative by itself, it just keeps the oxygen out. Food can still rot in oil if not properly treated first. There's also the risk of botulism as with any anaerobic preservation methods that aren't done properly.
You can simply make a control steak, but make a Sesame Oil Salt+Pepper dip like the Korean style BBQ dips.
2:56 You can cut the band instead of the noodles, you know?
Exactly my Asian self be like why tf is he cutting noodles
the noodles stuck together in the rubber band probably wouldn't have cooked right, so he got rid of those
Day 16 of dry age steak in HOISIN sauce
Its not oyster sauce guys
Hoisin is the GOAT of sauces!
Where are you counting from? What happened 16 days ago?
It’s probably already in his fridge
@@freestyler2803He started asking
As someone who cooks with sesame oil, even brushing is too much. If you want to brush it on top of the steak, cut it with neutral oil. Drops are enough and I think cook it a little bring out the aroma better
Amalgam steak - combine the top ten experiments into one supersteak.
Can you use the excess oil or does it have to be tossed out
Guga, you should do a collab with Andy cooks!
that side lookin like some Chinese street snack...grilled cold noodles
Dry age in tamarindo paste!!! With a carona of course! Or just fill the bottle with apple juice if you’re a non drinker! Lol
Kadoya~~~~ My favorite Sesame oil.
Soba noodles are amazing.
Sesame oil is usually used as a dressing or flavoring oil in Asian cooking. I heard that olive oil is meant to be used the same way to give the dish more fragrance.
There are different types of olive oil. Those with stronger flavour are meant to be used like you said, but basic olive oil is completely fine to cook with.
@@blarfroer8066 oohhh thanks for the information
Yes, the very aromatic olive oils are to be eaten raw, they don't hold the aroma if fried. Other guy is right. 👌
Guga must have a restaurant sized grease trap outside with how much oil he uses all the time between experiments and deep frying every episode
So Guga's side dish today is . . . . an omelette.
If this is Maillard Reaction roasted toasted sesame oil - this is a massive umami flavor delight.
I don’t really like the taste of oil from toasted sesame seeds. Untoasted seeds: a bit better, but I’m not that fond of it either.
I used to make and eat a fair amount of hummus and liked it better when I substituted various things for the tahini, such as pistachios…
Can you try to make a video in which you try making steak from various meats like Beef steak, Turkey steak, Chicken steak etc.
Sous vide in tequila vs vodka vs sake vs wine vs beer
Don’t be afraid, it has octopus
looks incredible ...