I Ate Acid-Aged Steak... Here's What Happened
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- Опубліковано 14 жов 2024
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#food #experiment #steak
Dry age a steak in cocaine.
Bro would get banned from yt if he did that😂
Ofensive, i love it
@@Shadow-vxiei get my cocaine legally
tasty 😋
@@amyrsavoia6017 xD
Just want to tell Guga that my pregnant wife has been so sick and hasn't wanted to eat all week.. once I showed her this side dish and we made them together it's all she has ate for 2 days.. I think she is on slider #10 today and happy.. thank you!
Wholesome!
Might I recommend salad rolls? They're easy to make and eat. If you chill the noodles and shrimp it is a nice cool meal in this summer heat.
Bone broth soup is another nutrient dense but easy to eat meal.
I use a mirepoix of onions, celery, carrots, garlic and a blend of spices like tumeric, cumin, peppercorn, sea salt, fresh rosemary and parsley, bay leaves, thyme and basil. It can be a fair bit of work to make the broth but it will be probably the best soup you have ever had. For the soup, just chop up a bit of chicken breast, onions and celery and break some spaghetti noodles to give it that classic Campbell's feel.
I wish you and your wife all the best!
magic time travel powers !
That's really awesome! Pre-gratz on the kiddo! I'm excited about this too, as not the biggest fan of regular meatballs and marinara, because the first thing that came to mind is that they're like kolaches and my top 3 favorite foods are macaroni and cheese, pork dumplings and kolaches. This looks just like a weird kolache. I want to stuff rolls with sausage and cheese! Or macaroni and cheese? Lul. Or hey, maybe sesame soy sauce pork meatballs for weird pork dumpling sandwiches? ... Or philly cheese steak filling maybe? The combinations seem endless. They are indeed like mini slider sandwiches. How fun!
How long did you leave them in the oven?
There's something so pure and good about a pregnant woman being happy and fed that just makes me very happy. Congratulations!!
Citric acid is commonly used as a preservative, so it would make sense that this largely preserved the steak and inhibited the dry aging process.
but they said there was no difference between the two in that regard
I don't get it. He's a pro cook but he so often says "i have no knowledge of this ingredient whatsoever"
This sounds weird to me
@@abbas-aliibnmohammadal-nam929 well now he does have experience with it
@abbas-aliibnmohammadal-nam929 - He said "no experience" not "no knowledge" and it has to be taken in context.
@TheMillennialGardener
Hey, thanks for your newest potato growing video. I learned new things from it and sent it to my friends that grow vegetables.
This man said it was "completely devoid of any odor" and I tried to smell my phone to see if he was right.
🤣
Nah let's give him a real challenge make a doritos jack ranch dipped
And...lol
I alr know you high asf homie
was he?
Where’s the oyster sauce guy when you need him
No need guga response to him already
How do you know? He should fly him out and put him in the video at this point. @jondeiconic2552
Nobody wants that crap.
Which one? @@CletusMcFetus85
OYSTER SAUCE PLEASE
Just wanted to say I've been a fan for years and I'm not used to clickbait thumbnails like this. You're an amazing content creator who doesn't need clickbait at all Guga!
Dry age oysters in steak sauce.
Don’t think he wants to.
Or he may be waiting for when he runs out of ideas.
Yes
Ope... Little bit off but your heart's in the right place 🤣
sounds disgusting and is disgusting
4:17 "The idea is to make sure that the balls will fit inside the hole"
It's called knotting
@Panderson_CooperRBLX happy to help
@@damiaanwolters4739lol
i was also like. hold on-
@@damiaanwolters4739brother eugh
Oyster sauce!!! When?!?! We waited so long you better dry age every kind of meat in it including Angel
Dry age takes some time
He's mentioned his last video that it is already in the process
Angel's just a piece of meat eh, I see how it is lololol
🤣🤣🤣Angel?
@@juntianwei9273no he didn’t
As someone that used to work in a citric acid plant, this brought some interesting memories. I was also surprised the steak was still there since it can eat through work boots over a few months.
Citric Acid is very soluble in water, and will penetrate tissues. It also oxidizes; I bet it actually oxidized the pellicle quicker than air did the control, which then sealed the inner meat and prevented further reactions - do this again but for like a year and I suspect the amount of meat that's still useful will be higher than with a control of the same age. If so then this is more of a useful preservation technique than a way to enhance the dry age flavor.
Also I want to see the pellicle from this cut into chips, boiled shortly in a basic solution (food grade lye), then fried or convection baked (air fried).
You sound like a man that grows his own mushrooms and I can respect that
Yo Guga, try this: Mix a spoon of citric acid with a spoon of baking soda in a splash of water, heat up and add grated cheese, whisk until perfectly emulsified! You just turned ANY cheese into cheese whiz!! (Or American cheese if you use more). Baking soda and citric acid makes Sodium Citrate which is the emulsifying salt used in American cheese products!! Now next level idea: Use this emulsifying salt to make a bone marrow based mayonnaise instead of eggs!
You're welcome!!
I love this channel. I can no longer enjoy steak because of complications from throat cancer, but I still live my vicarious steak loving ways through your video. Keep up the great work!
I hope you get a recovery from that horrible disease.
I wonder if a meat slicer that cuts meat verry thin would help.
I just made the meatball slider dish for my family, everyone loved it. Especially my toddler, he loved finding the "hidden" meatball!
Guga kept saying "balls" in a row and it was so damn impressive.
Hello Guga. I have been watching your videos for a while, and I have a simple side dish recipe for you to try. Stuffed peppers.
You will need 1/2 a bell pepper per person cored.
1 pound of ground beef for every 4 peppers
cooked rice, this one you have to just eyeball.
1 whole minced onion for every 4 peppers
2 cloves of minced garlic for every 4 peppers
1/4 cup of salsa for every 4 peppers
Salt and pepper to taste
Enough cheese to cover everything
First, fry up beef with garlic, onions, salt, and pepper. When done, add cooed rice and salsa.
Second, cut peppers in half, removing core and seeds.
Fill peppers with beef mixture and cover with cheese.
Bake for 5 to 10 minutes, or until cheese is golden.
Enjoy
"Who is wario" 😂😂
I like how he still threw in the animation lol
That was a sad thing to ask, Guga. Gotta know who the GOAT is
Waluigi says wah tho…
Has he ever watched a Super Mario game?
@@arrowghostwario isn't in super Mario games though. He's in his own series and Mario spinoffs like Mario kart
I made the side dish for dinner tonight and WOW it was great! I should have used fresh parsley, but I used what I had. Thanks again Guga!
You could have just said it was citric acid...
Yeah, but then would as many people have clicked it? That and it's still an acid.
Yes, he could have… but just saying acid is more enticing for clicks and still honest. Plus… just saying acid us more fun. 🤣🤣🤣
Exactly, anymore clic bait and I'll stop fishing here.
Fr bruh
@@slowbro1337 views are not worth as much as dignity
At this point Guga should try dry aging steak with sambal olek.
Your channel is the way to a girls heart 😂😂 I been cooking for a my girl since watching all your vids and gotta say ima LUCKY guy lately 😊
Wouldn’t you be even luckier if she took interest in cooking, watched some videos, cooked for you and you get lucky? I thought the way to a man’s heart was his stomach when did women start living by this motto?
@@AverageCurt lol nah she cooks for me during the week and me on weekend. Black girl I’ve been with for 3 years. She can COOK!
She is very fortunate she has a man who can cook AND also enjoy her food. My dad always put down my mom for her cooking say he cooked better than her. To me, there should be no competition between a husband and wife. Just be there for each other and enjoy each other's company. ❤ That's a healthy marriage.
STOP MAKING FAKE THUMBNAILS
Preach 🙌
Womp womp
Relax bucko
Calm down chief
@@TapTapCarrot take it easy champ
Dry age a steak in Coleman’s mustard. Fantastic spicy mustard I use on most meats.
I don't know how common it is for people to end up tasting the food that's being prepared in the videos they watch, but that's what draws me here. These videos are really addictive in that way
I'm afraid that this experiment will go sour
Wah peko!
Really cool experiment! I think since you didn't taste very much dry age on this steak, you can push the boundaries of how long you can dry age with citric acid. Normally when you dry-age for too long, the steak starts to taste really funky. Since citric acid removes the dry-age taste, you might be able to get a very tender, and but non-funky dry-age steak.
We're gonna see Guga dry aging steak in dog poop before we get Oyster Sauce
No, too far.
Let’s dewwiit!
Lol
Guga lookin slimmer and healthier these days good on him man
I thought so too, glad you confirmed it.
Guga you need to make Korean style beef tartare aka Yukhoe! Also make some more ceviche especially with lionfish it’s so delicious and even try making Filipino style Kinilaw you’ll love it
4:16 yes, that’s one thing I definitely make sure I do when the wife says ‘yes’ we can and the kids are at their grandparents for the night.
How much longer do we have to wait until you put out a side dish cookbook period.
Anxiously waiting.
Please Guga do a side dishes only cookbook!
He has one.
His cookbook already has them
@@thetrawlerman is it a side dishes only cookbook? hmmm?
guga's temperament is so balanced throughout the video, absolutely matching and creating the pace
i cant get over how gugas new camera makes his head look
I don't think it's the camera his head is just big 😂
He’s losing weight from everywhere but his head
Why the fake thumbnail? You didn't get this result at all.
got you and me to click on the video though so its doing its job
I thought it was pretty creative. He used acid, he made it look like an acid trip. Pretty simple
You clicked on it
@@BurnerBoy-wp1fz yeah but the Guga team doesn't usually need that kind of bait.
Average clickbait crappy channel
Did you use citric acid (lemon or lime,) ? Malic acid (green apples) An acetic acid salt like sodium acetate?
Citric
Whoever edited that thumbnail I both applaud and am in fear of you.
WE NEED THE OYSTER SAUCE!!!!!!!!!!!!!!!!
On a previous video he commented it's already in the works
Do it for GUGa yourself man....be the oyster sauce guy... like max the meat ay lol
@@ajpettit4316 Confirmed. He said it himself. It's in the process.
dry age in basil, oregano, pepper leaves :)
10:02 who's wario
The way Guga asked “who’s Wario” as if that could possibly be someone’s name just shows the times we live in rn 😂
0:56 oh so that's how baby steaks are made.
what
There's a bar here in Austin, that infuses all the alcohol with fruit and it's not only a smash success, but we actually go, quiet often. Do all the fruits, on a steak as a mega video; then,, do it with chicken.
You're right, me. Totally good idea 👍
We need the oyster sauce dried age guga
YES
Already in the process.
Guga said himself.
Citric acid is either used for the sour flavor, or as a preservative. What you did in this experiment essentially demonstrated the latter. It doesn’t draw out moisture nearly as much as salt, but does a similar job of completely preserving the steak.
the amount of times you said balls in this video gave me a good laugh
Google there is some citric acid on those sour candies, but they actually use malic acid. That is what makes them sour, sour citric acid is used to make fruity candies a little tart based on the fruit. I think you should do this experiment again using Mac acid because it’s stronger. It’s what makes the sour candies that much more sour think citric acid skittles, Malik acid sour patch kids.
Tartaric acid might also be worth a try. It's a solid powder, pretty sour, naturally found in lots of fruit and used a preservative.
um google? it's guga
@@TheRealTrashman-i8r ummm it’s voice to text and I don’t care I could see how it would switch those two words. dude this is a happy channel. Why are you going out being a grammar Nazi on a happy channel go find a political channel and go play that game there bye-bye
Guga is getting lean video by video, hope everything is good. and this is healthy transformation.
Yes, he has working on his weight intentionally, even when he tries things on video his serving sizes have gotten smaller per item.
but he is loud as ever
Dreaming, he is still overweight and unhealthy.
He sweats grease
He has a weightloss video he just dropped
Am I the only one that thinks guga speaking while preparing the steak sound so satisfying and relaxing?
My man made psychedelic steak
We going high like it's the 70s with THIS ONE!
you should make a playlist covrring only your side dishes. they are all just incredible!
Dang it... the miniature purple dragon in my room is telling me that I should have paid more attention as to what kind of acid Guga was talking about! 😅
Your version is called the Jimi Hendrix Experience. 😂
Is it a good or a bad dragon?
@@blarfroer8066yes
This is one reason why beef to Taki tastes really good is because they use ponzu sauce which is a citric acid-based usually lemon or lime with soy mixture.
You have very thin strips of the nikutitaki (Sorry spelling badly because I'm using speech to text),: anyway it's served practically raw so you're getting like the inside of a nearly rare steak since it's just lightly seared and then you get the umami flavors from the soy that's mixed in with the citrus acid with that ponzu sauce with a little bit of diced very small veggies like a little bits of green onion and maybe some thin slices of a radish or very thin strips of some sort of lettuce, and it all just comes together beautifully in your mouth but yeah it's citric acid goes a long way with just about any flavor or texture
I'm 47yrs old. $73,000 biweekly and I'm retired, this video have inspired me greatly in many ways!!!!💚
I raised 73k and Christina Ann Tucker is to be thanked. I got my self my dream car 🚗 just last weekend, My journey with her started after my best friend came back from New York and saw me suffering in dept then told me about her and how to change my life through her. Christina A. Tucker is the kind of person one needs in his or her life! I got a home, a good wife, and a beautiful daughter. Note: this is not a promotion but me trying to make a point that no matter what happens, always have faith and keep living!!!
I started with a miserly $1500. The results have been mind blowing I must say TBH
I just connected her and she responded nicely 🥰
Absolutely! I've heard stories of people who started with little to no knowledge but made it out victoriously thanks to Christina Ann Tucker.
I remember giving her my first savings $20000 and she opened a brokerage account for me it turned out to be the best thing that ever happened to me.
I want you to try dry aged steak with Thai picked fish or Pla la,It’s gonna be smelly but it’s so good.😊
Dry age in a sublimated Ukrainian borscht
Now that is an original idea
Try using garlic chives either chopped fine or pureed up with your garlic butter. Game changer
Next gonna be Cocain aged steak.
I want that one
DEA: Doesn't work for me, brother.
@@seijin4426 cocaine is a natural chemical good for you
So delicious, even people at the refugee camp will love this vegan delicacy and its so easy to cook that at home. Thank you for this recipe man!
Now we need to do a mix of 50/50 Citric Acid and MSG!
You always had swagger with the videos, showing them you still got it, guga
Acid often changes the color of meat.
I know this because I've treated warts with diluted acid, and assuming you've removed enough of the callus, the wart turns a deep, dark burgundy.
good call with trying in moderation first some might get on better with fruits spices but not sours so i like that you guys all teamed up and brought it together, nicely done!
Pro-Tip for cooking with stainless steel: Just drop water in the hot pan when finishing cooking. It will dissolve all the rest and make a nice fond. You can later clean it with a wet towel.
Also: never ever use scratchy things to keep the surface intact. As long the surface is prime, nothing will stick to it. If it is scratched, buy these white sponges with the black top. Those will clean any surface again to make them shiny. I cook mostly on stainless steel or cast iron. Never going back to Teflon again!
Acid is a preservative (hence why you pickle things in vinegar), so I think the acid prevented the dry age microorganisms from growing.
because once Guga was done showing off his beautiful side-dish into the kitchen I ran dying from hunger and the only thing was left to do was EAT
Guga I have the best dry age idea, hands down. Dry age in minced garlic. Do IT!
50% chance of working. Guga plays like we all do! It either work, or it ain't! 50/50!!!
Thanks for including the weights of the spices in the video!
Whoever made the thumbnail had a fun time
Ok, try dry aging with Salmiakki. It’s a salty liquorish candy from Finland. Can melt it down and then use it as needed. For a comparable experiment, can also try Salmiak Salt. Which is the specific salt component of the salmiakki candy. Could be interesting to see how this affects flavor and meat.
Hey Guga! Got a new video idea! Have you ever tried smoking meat with meat? Like instead of charcoal, use beef? Sounds like it aint that bad. Maybe try pork, chicken, and fish too? Curious what you find
Guga - you need to either do a restaurant or pop up with all these crazy experiments, rank them, survey guests and see which ones would be profitable.
Guga is going from Chef territory to Chemist territory now!
this is why I love his videos!
"when he's this excited it's usually because he put some crazy sh!t on a steak." ..... "ABSOLUTELY!" roflmao
Citric Acid is available in many seasonings at the grocery store..pretty sure about that.
Its in lots of tenderizers in the same basic areas.
Pros brasileiros assistindo: o corte que o Guga usa é o famoso filé de costela/bife ancho/entrecôte aqui no Brasil. Um dos melhores e mais subestimados cortes do mundo. Obrigado, de nada.
Your videos crack me up. I would never even think of doing this stuff but it's so fun to watch.
basically crystalized lemon juice...
Speaking of which, I suggest you to air dry lemon juice and use the power to dry age your steak
"Ah just another cooking action seq-"
*Guga perfectly rotates the grill with a single swipe*
"OHHHHHHHHHH!!!"
First: That damascus knife is absolutely gorgeous.
Second: I have yet to see a side dish that is simple on any of your channels, you are blowing smoke up all of our @$$3$. Still, you're awesome.
Third: We are tired of hearing that the steaks do not look great yet. We know they WILL look great and you won't disappoint. Change it to, "These steaks are ABOUT to look great, and you won't be disappointed." You'll draw more people.
With all that said, you go Guga. Keep experimenting and teaching all of us new things. It is greatly appreciated... but still, your definition of "simple" is "simply" insane.
Mexican corn on the Cobb seasoned steak...NY idea for the day. Not dry aaged as it would obviously but over night to tenderize.
Guga: but c'mon now, this one is easy at it gets
Me, eating instant mashed potatoes as a side: Sure, Guga, sure.
Malic acid is actually used in salt vinegar chips, sour patch and so on. It's derived from apples.
Hey Guga! You do a good job with your weightloss! Respect!
That pile of citric acid reminds me of a typical hotel room from the 80’s. 😆
since you tried Citric Acid, might as well try the real thing which is freshly squeezed lemon juice. And one extra, you should also try the apple cidre vinegar dry age. Carefull, ACV if left a long time should desintegrate the steak.
4:16 BALLS
I agree with what you say. The only thing I would say in my opinion is that there is a lack of vitamin c with meat Its the only vitamin with creatin that I use daily now
I used to take vitamin a, b, c, d, e, k, zinc, magnesium, ginkgo biloba, ginseng, maca, omega complex, l-citruline, and l-arginine on a daily basis
Guga try out Malic acid next time. That’s the sour stuff they roll warheads in to make it super sour. It also is the only way I’ve found to make artificial pineapple candy flavoring taste like you’re biting into a real pineapple.
Dry age with different dried herbs.
1. Chives
2. Thyme
3. Rosemary
4. Mint
5. Garlic greens
6. Etc
Finally someone spelling Parmigiano Reggiano correctly!
You're a goddamn artist! This is art, Mr. Guga! You're the goddamn iron chef! Every jibhead from here to Timbuktu is gonna want to have a taste
Fat, acid, salt. It's fundamental in cooking. Just add acidic sauce during cooking. I used to make low vinegar with honey, wild fruits/herbs, and water. I'd use it with pork loin and beef sirloin, and cook off the water. Leaves an incredible and interesting flavor.
The way Guga said “ YEEEEEAAAAHHHHHHHHHHHHHHHH ! “ says a lot about the side dish . 😂
Can’t tell who’s more unhinged with their food experiments ordinary sausage or guga
I have used ascorbic acid as a replacement for lemon juice before. It essentially is pure vitamin C, so there shouldn't be any bad surprises.
You look good guga, you seem to have put in some workouts between all the delicious steaks. Hope to see more experiments with your expertise on the grill they get all the skill they deserve. Maybe you can make a best of all of the different experiments you did so far and gather all your friends for a massive vote for the 2024 winner of steak's?
@Guga Foods: dry age a steak in 腐乳豆腐 (fu ru dou fu), a kind of fermented tofu with a weird alcoholic smell. Buy the red one if possible. Should be available in any good Chinese supermarket.
When Guga said "I had to make sure the balls fit in the hole" I was crying in laughter 😂 😂
@2:15 that's how week old compacted snow acts below 10F.