How POWDER milk changed the way I cook STEAKS forever!
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- Опубліковано 22 тра 2024
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*_,,A white, powdery substance..."_*
(Fred Gordon Herbert)
Guga now you have to make a dry aged steak wagyu A5 picanha and add msg, smoke, milkpowder and top it all off with browned butter!!
🐠 DRY AGE IN CAVIAR!! 🐠
11 MONTHS IN A ROW!
COMMENTING ON EVERY VIDEO, ON EVERY CHANNEL. COME ON GUGA! LETS GOOO! :)
What about using Coffee Mate?
how about doing a mayo experiment! try to make different types of mayo out of different types of animal fat! that sounds delicious on some type of sandwich of some sort!
At 4Million subs, guga should take all the successful experiments that he's done and combine, or rank each successful experiments for what's better than another. Or take everything he's learned and try to make the BEST experimental steak in the world!
Edit: I'm glad this comment got so much attention, I hope that this has Gugas so we can actually see this happen.
This
Yes please! That is exactly what I was thinking
Dude fr
I would also like to see a compilation and comparison of the failed experiments
We really need a round up. I came with the question on how to make my steak. 30 steak Videos later I am just left with one steak and 25 different "best" ideas on what I should try :O
Now, dry age the steak with the milk powder!
Very creative (sarcasm)
I second this idea
wagyu a5 too!
I third this idea
But the milk based dry aged stuff turns out bad i think, the yogurt and cheese expirments werent that good. I think just milk stuff gets sour.
I worked at a high-end restaurant in N.California when I was young (17-20 yrs. old, I'm 60 now) and they did the powdered milk deal on the rib eye's and prime rib. But also coated the prime rib with cracked black pepper. The restaurant was so busy that there would be 3 hour waiting list. We would dip the steaks in a large container of melted butter that was on the side of the huge grill. Then dip it in a container of powdered milk, then on the grill. The prime rib would be lathered with butter and olive oil mixture the coated with the powdered milk on the fat side. The slow cooked in hickory/cherry wood smokers. My job was to make sure the smokers were doing good from noon to 6p for the first batch to be done. Then kept feeding more prime ribs in till about the last one at 10p. We closed at 11:30p. Any left over we on the line would cut-up and either make sandwiches or take home. You brought back a great old memory, thanks!
Wow. Thank you for sharing this, because I have this video (and some others) saved to experiment with steaks at home and this honestly gave me some great ideas. Sounds like a wonderful memory!
I gotta tell you…I didn’t make the powdered milk steak but I DID make those potatoes. I just had the in-laws over for Mother’s Day and after the first bite, they both immediately looked at me and said “how did you make these potatoes?!”
They were THAT good! As always, thanks for the tips, love the videos!
You should really try it. Be wild!! Go for it!!!
Finally, someone that knows how to cook a good milksteak. Charlie would be proud.
With a side of belly beans. Raw
I really think milksteak boiled hard with jellybeans is supposed to be a bechamel sauce steak with baked beans but the mother gave up and did the fastest cooking method she could.
Oh my God! Babish missed this opportunity in his video
Oh my God, Charlie is vindicated by this video
lol thank you for this
You seriously need to make the "Guga Steak Cookbook". Fundamentals of cooking a steak the guga way. A section different dry agings and how to best do them. Receipes for sauces/powders/butters. And a section for side dishes.
10/10 will buy it.
Agreed, plus all the side dishes. It’s so hard to find any of the side dish recipes in his videos so a book would be great.
@@redeye1016 I taken to bookmarking videos with good side dishes and putting the side dish name at the end of the bookmark title. I'd totally buy a Steak and side-dish Guga cookbook.
I heard him mention it in a video that he keeps track of the things that work and the things that don't work see, so I'm sure he has enough to put together at least a short cookbook by now!
This comment had 69 likes, And I ruined it 😈
I'm surprised to hear they don't have that already! I was thinking the same thing.
I guess Charlie Day knew something we didn't "Milk Steak"
Also whenever I watch these kind of episodes my mouth starts watering.
Keep it up man!
Im surprised that a lot more ppl hasn't commented about milk steak lol
@@noahhowell3888 I clicked on the video just to see if anyone did
Just missing a side of the finest jelly beans, raw.
Dude Charlie is living in 3022 with his ideas
Next marinate one in Wolf cola
Man, I love you guys so much, I was a chef for 5 yrs, and I love to learn all the different ways to cool the steak. Actually, I recently find it from a local restaurant called 'The meat and wine co' in Sydney, I can taste their steak is marinated or seasoned by milk, I am just not sure if it's marinated by milk or seasoned by milk powder. You guys just gave me the answer, I definitely will try it out tomorrow!
My daughter is about to turn 8. I asked her what she wanted for her birthday, and she said, "A steak experiment." You have taught her well!
Get her a milk steak with plenty of blue.
I love a budding researcher
That's cute
Even through just reading the text of this comment, I can see you welling up with pride when she asked for that for her birthday! 😁
That's just good parenting
I’ve watched a lot of these steak comparisons. This one with the milk powder is the first one I am actually going to try for myself.
Tell us what it's like when you do
yep sounds like a genuine home run. i dont think its common for the most experimental steak to be praised as the best by all 3 of them
The fact that it’s so easy to do too makes me think i’m going to try it
me too Matthew!
Me, too!
I've been cooking and baking for almost 58 years, but I learn new things all the time. Thanks!
Never in a million years would I have thought to include milk powder on my steak! But I trust you guys so gonna try it right away! Thanks so much!!!
It's a year later, and I'm interested to know if you made that steak. If so, was it as good as they said?
I am from the Netherlands and I love steaks, i am a chef for more than 45 years now. And i cooked a lot of steaks. Since i now only cook for friends, i am more free to experiment, this one has my attention friends. I don't have suggestions at this moment. What i wanted o say is this. watching your channel , seeing you guys enjoy good steaks makes me very happy, the enthousiasm is amazing. Please never stop maken vids like this.
just curious, rob, where in the Netherlands? I love the Netherlands, just so you know.
How are you going to deal with the fact your politicians have voted to halve livestock farming in your country?
My husband just bought a new grill that we're picking up next week. Can't wait. Yum.
how did the experiment turn out?
legend
I think the milk powder worked because you basically massively increased the amount of reducing sugar available for the maillard reaction.
A maillard reaction is a reaction between a reducing sugar and an amino acid, so by increasing the amount of reducing sugar available will result in more maillard reactions occuring.
I think something better would be to use a combination of _malted milk powder_ and _diastatic malt extract._ Both contain maltose and lactose, which are reducing sugars, and the diastatic part refers to the enzyme activity of the malt powder. Those enzymes are used especially in bread making to get a better crust. I think it would produce an even better crust on the steak than the straight milk powder did.
The other part of the maillard reaction are amino acids. Roasting foods, and other dry heat cooking methods break down proteins and release free amino acids, especially glutamate, which provides umami flavors, and those free amino acids undergo maillard reactions resulting in even more flavor.
You _could_ try to increase the amount of free amino acids by adding protease enzymes, like those found in pineapple, papaya, kiwi, yoghurt, and kefir. But, through cooking steak with dry heat methods you get a ton of free amino acids anyway, and malted milk powder has a ton of protein too. You could try making a steak with a full dairy marinade by mixing diastatic malt powder and malted milk powder with yoghurt or kefir to increase both the free amino acids, _and_ the reducing sugars available. Or try to marinade in a mixture of diastatic malt powder, malted milk powder, and pineapple or something. But, I think the best idea would be to just use a mix of malted milk powder, and diastatic malt extract.
_Food_ for thought...
hope he sees this
That's some dedication dude, keep it up 🙌
by your logic spread sugar over the steak. get real
He needs to do this
My Name Is Andong made a video for super buttery popcorn that basically used super-brown butter, made just like regular brown butter but adding milk powder as additional solids to fry up and caramellize. Def should check it out as well, very similar ideas.
We made this today and omg it was so good. Thank you for the recommendation Guga! ❤️
I just found you and wasn't sure what this channel was but your voice kept me watching and I'm so happy I did, these are great tips. Thank you
okok wait. You've made the Eye of Round steaks a lot more tender with the pineapple marinade, but the downside is that it gives it less of a crust.
so what if we did the pineapple marinade on the eye round, then cover it with dry whole milk after? would that bring the crust back AND keep the tenderness of the pineapple?
Guga you know it has to be done
you're up to something
Please guga 🤩
Brilliant
That's exactly what I was thinking
The thing with milk powder is that it’s the equivalent of msg for baking, it creates that savory taste that we find in cookies
Uncle Roger "MSG, FUUHHOOO"
Why are you eating savoury cookies?
@@rookere1604 it’s a flavor note in a cookie, they can be flawlessly sweet and savory. Try out milk bar’s cornflake marshmallow and “compost” cookies for a perfect example
@@scotttenerman9191 yeah the little bit of saltiness that comes through in a chocolate chip cookie is 😋
@@rookere1604 Saltiness brings out sweetness. That’s why dark chocolate goes so well with sea salt.
New sub! Wonderful, wonderful job. I watch tons and tons of cooking videos and your effort here is truly refreshing. I love your energy. Great Job guys!
Little trick to make the potato ruff when boiling them is to add baking soda to the water.
Does the soda bicarbonate change the taste of the potatoes?
@@dontfeelcold Maybe if you put too much it would but the small amount used did not change the taste.
The reason why this is probably working is the crust you get when you sear a steak is the proteins in the meat browning. By adding milk powder, you are adding concentrated casein protein, which is the protein that browns when you make browned butter. So, you’re actually making a crust out of browned casein protein, so you’re getting a super caramelization effect. Good idea. I wonder if an unflavored casein protein supplement would have the same effect?
are you saying i can use my casein protein as brine for that extra gainz?
@@ennisdelmar807 depends how much gas you want to produce.
@@TheMillennialGardener my ass can produce enough thrust to send me to mars as long as the taste improvement is proportional
what if I used my whey protein?
@@ebonychan This was a great comment, my man. I laughed a good amount
I tried this today!! I had to do it differently. Here in Japan I have some buttermilk powder. Buttermilk doesn't exist in Japan so some friends sent this to me. I used this powdered buttermilk on pork! I added a some dry basil and salt and it fried it with zuccini, yellow bell pepper, and chinese leek with some ravioli. It was AMAZING!
I'd eat that
DAMN! That sounds incredible, thanks for sharing!
You know you can make buttermilk, right? All you have to do is take regular milk and let it ferment. The lactose is oxidized to lactic acid, which lowers the ph and causes the fat to precipitate as butter.
@@stefanl5183 this doesnt work with all milk in all countries. in america regular whole milk will never do this, but ive had success with a few of the more expensive "organic" varieties. a decent work around if your country's milk refuses to ferment is to use a milk mushroom (aka tibetan milk fungus).
@@yura37 not sure if it would work for steak per se but i know in baking you can just substitute 1 Tbsp of vinegar and a cup of milk... but its not flavor per se it has more to do with activating the baking soda which is what the vinegar basically does
Made these steaks tonight. Holy sh**! I cook most nights, I’ve made many delicious steaks. This steak blows them all out of the water. Still eating it because it’s too good and I don’t want the meal to end
I will definitely try the milk coating. By your reactions and descriptions, it sounds delicious.
Thank you for sharing.
You always keep us entertained.
Definitely need to riff on the powdered milk, now that it's such a hit. Perhaps a spice mixture with the milk, compound butter, or a dry aging experiment.
Good idea
Or powdered butter
Another friendly reminder to dry age a ribeye 30-35 days in miso paste 🥩 Sometimes, we really do have good suggestions down here in the comments 😃
What Kind of Miso? Red? White? Mixed?
I seen you consistently post this comment on Guga's videos. I'll give it a like.
Guga, listen to this person.
Guga might already seen yours and prepared one in advance, just waiting for the dry age process maybe 🤣 you're definitely dedicated to this, I'm impressed
I concur.
im glad that you have so much success, you really deserve it
I have learned so much from your videos. Thank you for taking my steaks up several levels from the way I've been cooking them.
the potatoes used similar technique to British roasted potatoes! A tip to get the surface even crispier is to put a small amount of baking powder in the water with the potatoes as they boil, not sure why it works but it does, just be careful not to use too much otherwise the potatoes will taste like baking powder
Changes the ph and helps with crisping
Just shoogle them them in the pan so you break up the surface. No need for baking powder.
@@feiryfella This is definitely essential and you should also do it if you add baking powder or not but I promise, if you also add baking soda or powder, like half a teaspoon, to the water you boil them in, it will create an even crispier surface
Higher pH (alkaline) acts as a catalyst for the maillard reaction. So, there's more cooked flavor for a given amount of cooking, likewise lower pH (acidic) lowers the rate of maillard reactions.
Yeah these are pretty much British roasted potatoes. I've tried them before and they are delicious
Make Angel cook a prime steak, and Guga cook a Wallmart steak. Let Maumau and Leo guess who cooked what steak
This is a good one too!!!!
nice idea
i would have guga make a butchers cut/a cut that is usually left for the butcher because of it being so unpopular
@@deathi yeah something like that. Thats the idea anyway, make Guga cook a crappy steak and Angel an awesome steak. Angel can cook though, he did some videos. Maybe Leo could cook, I don't think we ever saw him cook on this show yet!
@@deathiMy grandfather was a butcher and he talks about how he got to bring home all the hanger and bavette steaks he wanted because no one knew how to cook them so they wouldn’t sell like a normal strip or porterhouse
You guys make me so happy honestley I love the relationship you 3 have you guys are amazing
I freaking LOVE this channel. Thank you guys ❤
Hey Guga! I think having a SIDE DISH COMPILATION video would be great. Its hard to find specific side dishes you make, but a compilation of your best side dishes would make it easier.
YES! This please Guga
Agreed.
I didn't think milk powder would work, but when it did my first thought was "would malted milk powder work better?" It already has a deeper , more complex flavor slightly sweet but with it's own umami. Perhaps as a paste in sous vide or in dry ageing, I think I could find 12 different ways to test this
That's a good idea...
Report back with your findings, please
This is one of my favorite videos of yours. Good stuff!
I'd love to see a "Super Episode." Take you best steaks and compare them to each other. Powdered milk, deep fried in wagyu fat, smoked then reverse seared, etc, etc...but all the bests pitted against the others
This is my first video of yours, just randomly found today!!! I am EXTREMELY impressed!!!! Not only did you cook 3 beautiful steaks, you let us see the whole process from start to finish including every side touch done to increase the flavor of the food. explaining it all along the way. AND to top ALL of that greatness, you spoke very clearly with the perfect cadence and volume to your voice and the dialect, so that it made it very easy to catch each word and not need to replay, which is very common for me as I have a hearing impairment, so GREAT JOB, and Thank You!!!
It probably doesn't need to be said now, but I will anyway. I crushed the like button, I smashed the sub button, and I rang that bells ringer!!! 💖💖😊😊😊😊💖💖
Guga is a gift to you tube
Welcome to your new favorite steak channel
@@Caio-ow5tm
Thank you!!!
I'm glad to be here!! You helped me cook the best steaks I've ever cooked on the 4th!!! Thank you again!! Keep up the great work!!!
He has really adapted well to English, considering he is Brazilian,
Welcome to the community!
Guga, Thanks for all you do. You’ve helped my family enjoy dinners together as I’ve learned from your suggestions, success and failures along the way. I’m so happy for you and your family on the well earned success of your channels!! Way to go!
Was amazing!! Did both the potatoes and the milk powder steaks.
Game changer
Thank you!
You guys are joyous! Loved it
British Roast Potatoes. Personally I just use butter and salt after par boiling them. Beef dripping or goose fat are other popular options too.
Beef drippings and potatoes *drool*. During Thanksgiving I'd use the Turkey drippings with tossed Yukon Gold potatoes and roast them off. Suuuper good. It's an adjunct to what Americans usually use as mashed potatoes as a side for turkey. Slather with brown gravy and put on the lbs.
guga you are always a wonderful example of positivity combined with delicious AND accessible cooking. love the vids man, can't wait for the show/book/restaurant!
Very interesting. I must definitely give it a try. 😋
So I was on Amazon looking at a butane torch and in the comments a guy mentioned adding powdered milk to the steaks made them better than ever. I did a google search for "whole milk powder on steaks" and a foodiebadge came up with this video. Love the production quality and personalities of you guys. Subscribed and looking forward to trying this out ASAP!
powdered milk is also great for having in your cereal. it makes the milk a little bit more creamy. worth a try if you've never done it.
Ah yes, the forbidden cereal with double milk
I will try this sounds amazing
20% more milk per milk
@@Abossow77 You should try it with heavy whipping cream instead of milk. Interesting fact, some people who are lactose intolerant and cannot drink milk can drink heavy whipping cream. Why? Because if you'll notice on the nutritional information, heavy whipping cream is most fat and protein and is actually very low in carbs, usually < 1 g per serving. Lactose is sugar, which is of course carbohydrate. So, heavy whipping cream actual contains very little lactose in comparison to regular milk. So, substituting it for milk is a good way to reduce both carbs and lactose.
Those potatoes follow the traditional method for our Sunday roast potatoes here in the UK 😁
Exactly how I do them!
Try making a mush of in water-cooked unions with 1 onion and use 3 garlic dents. Until almost done cooking. Mush them with a fork and add the spiciest spices into the mush. Dress the stakes and butter them. Next to milk powder also spices can enter the stake.
Water cooked unions... Hmmm.
The best food channel on Facebook! Awesome content! I enjoy your videos! Thank you
The secret of the potato crust is in the rough/fluffy surface - this can be further enhanced by adding baking soda to the cooking water.
Thanks for the tip.. how much
@@willyjohn6352 The original recipe suggested 1Tsp for 4 quarts of cooking water, but we liberally increased it to 2-3...
@@ckraftolino3915 Cool thanks..
When they come out of the water the potatoes look fuzzy. You only have to toss them once or twice to break them down a bit more before frying
Thank you. Going to use this when I make staff meal at work
You should do a miso paste dry age! I've cooked American Wagyu in a cast iron with black garlic and miso butter and it was the best steak I've ever had. I'd love to see what miso does to a dry age!
He did a miso experiment a few months back, but it wasn't dry aged.
LOVELY SOUNDS TASTY REGARDS KLAUS SCHWAB
Easy to see why you've got so many subscribers. I learned a lot and the way you taught it made sense right away. I didn't have to keep running the video back going what's he talking about. It's a drop in the bucket, but you just got another subscriber.
Great video, I am saving this recipe! Thanks
Hi Guga! Your fan here from Ireland 😁 I absolutely love your videos and have tried a lot of your steak experiments. I would like to suggest to you to try dry age a steak in Colemans English Mustered. It is hotter than, and has a completely different flavour than American or dijon mustard but when it's cooked on anything it gives an amazing flavour. I would love to see your expertise work with it😉 looking forward to seeing your next video. Wishing you and your family all the best of Irish health and happiness!
I've been using a mix of milk powder and whey protein for several years (read about it in some fried chicken recipe and just adopted it to anything and everything) and people literally lose their minds when they have these steaks.
Any favorite brands that you suggest? Also, what's your ratio of milk powder to whey protein?
Can you share the chicken recipe please?
Share the recipe
dude really said "I've got the secret crabby patty formula!" and dipped smh
@@swarmsovereign5158 lol
Just cooked this recipe with ribeyes, New York strip, porterhouse, and t bone steaks for a party. It was a big hit! Some said it was best flavor of any steak they ever had. Thx for the idea. Love your show.
I've had powder milk in my pantry for a while now and had no idea what to do with it, but now I will surely try this steak with it. THANKS for the idea.
Guga, for the browned butter, I have an optimization to recommend. Let the butter foam twice, and go ahead and let the milk solids darken gradually (medium low heat) until they're the color of coffee grounds. Then, pour the butter into a clean dry french press coffee maker, and leave it for long enough to let the solids settle out. Then, cut a patch of paper coffee filter, place it over the French press plunger, and gently press it through the butter. What this does is filter the butter through the coffee filter and separate out the solids. (You're going to want to use the French press because gravity filtering takes too long for this, and the filter gets clogged too easily if you don't first let most of the solids settle out.) The flavor of the butter itself won't be any worse; it will be better because the caramelization process is even further developed, while the solids, which will have given up their flavor and will not taste as good when dark brown, will have been filtered out.
Try this and see if it isn't better than what you did.
Even better: add powdered milk to the butter for an even more intense brown-butter flavor. The milk solids in the powdered milk act the same way as the milk solids in the butter.
@@landdreugh9955 even better: throw in a steak
I just pour it through a really fine sieve.
@@c.odubhlaoich2948 I've done that, and here's what I noticed. No mesh sieve is fine enough to get the fine bits of burnt milk solids, and they clog easily. I've also used a coffee filter but it takes far too long. After the initial bit that filters through it just grinds to a halt and hardly passes any liquid through. This is why I recommend the method I described.
@@Berkana Maybe we cook at different temps, because I do it low enough to where I can just leave it and not stir to avoid burning, at least for me I've noticed that this way the milk solids clump in larger size enough to where if there is any bits passing through the sieve it's small enough to where I don't notice. My sieve is very fine though. I wonder if a cheese cloth layered a couple times could be used for speed too. Not that your idea is bad at all, I know it would be very efficient
As a pro chef and person who loves all things smoked and BBQ'd I want to say your channel is amazing! One thing I learned about cooking potatoes is always preheat the pan with some of your fat before adding the potatoes. Yours do look perfect I must admit.
You have probably seen this before but my go to is: Coat steak in Dijon mustard and a little sea salt, you can add rosemary and garlic to the mixture or sriracha if you like a little spice, refrigerator for 6-8 hours, let rise to room temperature remove excess coating and then grill. I’m going to add milk powder to the mix next time. FYI you guys are amazing.
I've done that with a rack of lamb, it was the best thing ever. I'll try it with beef one of these days.
Y’all are awesome. I’m definitely going to try this one.
I’ve watched a few videos and I don’t eat a lot of red meat but after this “powdered milk” steak, I had to subscribe. By the way, I’m a big fan of various butter infusions. I will definitely give your recipes a try. Thank you and keep making the excellent content. God bless.
I remember watching you when you were only 30k subs and now your 3 million. I've been with you for years guga and I have learned a lot from you and my family always come to me when we bbq. I love your channel really your the best cooking channel imo on UA-cam
That all looks amazing! I'm from Idaho so I'm definitely going to have to try those potatoes! Thanks for the video!
I'll try it tomorrow. Yumm... Thanks guys!
Have to admit that the powdered milk hooked me into this video. Now I’m a new subscriber! I thought I was the only person using brown butter but now the secret is out! It’s definitely my secret weapon in delivering great steaks.
I love ALL the content Guga produces. I would like to see a playlist of just the side dishes. I don’t ever remember which video contains a specific side dish therefore it would be so much easier to consume that content in a playlist or catalog format. Thanks!
Guga should make the side dishes into shorts
I wouldn't mind a recipe book with all the side dishes in
Everything this man cooks just wonderful great ideas
Love you Guga, for fabulous steaks and recipes. Keep it up.
You cook steaks so many ways and they always seem to be better and better than the last. Do you have top 10 list of favorite steaks prepared differently?
Absolutely going to give this a try. Never would have thought to use powdered milk!
I'm new to your channel but I am really enjoying it!
Im gonna try this for sure
thx guga!!
I swear this channel keeps getting better... the energy you 3 bring is fantastic.
I swear it gets worse n worse.
Hey guga, you should try adding a little bi-carb soda to the potato water, it breaks down the outsides of the potato more making them more roughed up, makes the final product really crispy.
Always a great video, big fan of you guys
Have you tried using balsamic reduction on steaks? Great video! Thank you, I'm definitely trying this!
Oh my God I wish I was there with you guys my mouth was so watering I'm going to try this for sure. 😍
Hi Guga, we learned that putting some beef tallow on top of a brisket before wrapping it for the final cooking brings the best results. How about using bone marrow instead of beef tallow? 🤔 would this take it even to a higher level? Please give it a try. Thanks ❤
Courtesy of Warp 9
Second this. DOOO EEEETT
Try adding bone marrow to your smashed burger mix - it takes the juiciness to a whole new level!
Pretty sure he did an experiment with bone marrow that turned out great!
That's sounds really good. Bone marrow is really rich and it tastes great. Another person mentioned putting it in burger meat. Thats a great idea too. Now I wanna try both.
Hey Guga! I recently tried combining Bisto (UK brand, might not be available in the USA but I'm sure you have an alternative) beef gravy granules, some Dijon mustard, oilve oil and garlic powder to make a marinade for my steaks, cooked reverse seared and they come out delicious.
Amazing! Our milk steaks turned out amazing! Basted with butter prior to cooking. My new go to recipe for steaks! Thank you!
Wow. Definitely unexpected, but worth a try if it works THAT well! I might have to try this with burger patties, to see if the change in conditions still gives the desired effect.
Hey Guga, I really love your videos.
I have one recipe that is very common in my country and it tastes really really amazing.
Start with mixing 2-3 coriander roots (not too much, it’s really strong), 7-8 cloves of garlic and black peppercorn. Pound them with pestle and mortar until you get a paste. Add some oyster sauce, soy sauce and honey. Rub it over the meat and put it in the fridge for few hours. Lastly, grill it and enjoy ;)
ps. Don’t leave it on the grill for too long. Flip it as many times as possible.
Definitely foing to have to try this! I love steak an experimenting myself, I thinks this will be a good one to try!. The last experiment i did was a wine marinade which turned out really good. I can't wait to try this, keep up the with the awesome videos an tips
Love u guys. This was the one that got me to sub 🥰
Hi Guga! I was making steaks a bit back and realized I didn't have salt but, I had beef bouillon cubes. I, till this day, have always put it on my steaks before cooking them. I would really love it if you and the fam gave it try. I made the powder by adding pepper and grinding it in a mortar and pestle.
“In breaking news there is a baby formula and powdered milk shortage”
Guga: hold my wagyu
Never thought I'd see someone who makes such delicious food make roast potatoes almost exactly the same as me and my family does.
Beautifully crispy, you'll not have more crispy and yet beautifully soft roasties any other way.
This earned a like, sub, and trip to the market. Can’t wait to try!
Ok, I’m trying that this weekend!! Thank you brother loving all the channels
Im trying for fathers day! Here in Peru it is difficult to find steaks the quality of The USA. Im excited for my boys to try
Served with corn chowder , your potatoes and broccoli salad . Peach cobbler for desert
@Sharon, please adopt me!!!!😛😋
@@sharonstuebi8181 …… I’m coming over for dinner😂😂👍👍❤️❤️
Wow what a crazy idea! Seems pretty good. I suggest you try using STARFRUIT on steaks, starfruit marinade and compound butter. Cheers! ⭐👍
I back this
awesome idea , ill try the mik powder this weekend , might work on slow cooking ribs too
Ty all for the idea, the sub that brought it up an the Guga team for putting it out. Going to steal my kids milk powder next time to try it out!
I love seeing genuine reactions from you guys,it shows those steaks taste incredibly scrumptious!!!
🎉😍😂😋👍💐
It can still be a total act.
I air cured with coffee mate and smoked paprika for three days and cooked on a normal cast iron skillet it was so good.. A little salty but that could of been three days sitting or to much salt but still absolutely amazing 🤤
CoffeMate!! Would have never thought of that!! Going to give it a try!!! 👍
you're really inspiring me to get into steaks... such an awesome energy
Thanks for this test, I've cooked 30+yrs and this is a great one!
I watch a lot of cooking videos. This is the best I have seen in quite a while. I am definitely going to try both B.butter and P. milk. Just bought a whole tenderloin cut into 2inch fillets. You, my friend, have 1 more "like" and 1 new subscriber.
Try Teres Major, way cheaper than filet and just as good if not better. Smaller diameter, like medallions. Pan fried in bacon fat to crust and baked to finish.
Never in my wildest dreams would I have thought would’ve tasted as good as you guys described it. I will definitely be trying it out on my next steak cook.
Another off the wall technique I learned from a steakhouse in Abilene, Tx was to do the salt marinade, then before cooking, dust the steaks with flour, salt, pepper and garlic powder. Baste them with butter. It creates an unbelievable crust on the steaks that makes every bite savory.
im from abilene tx also. Would this place be jo allens bbq and steakhouse?
Been writing your side recipes down, gonna start trying them out. You need to do cook- book for your sides and bbq book if you haven't already