I DRY AGED Steaks in VEGEMITE and this happened!
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- Опубліковано 8 вер 2020
- I love dry aged steaks and making awesome steak experiments is my passion and today as my Aussie viewers requested I am making the vegemite 35 days dry age experiment. When I did this happened.
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#Vegemite #DryAge #Steak - Розваги
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What should I use for the next crazy dry age experiment!?
Idk man i need some sleep its 9:49 pm in my country.
Online class tomorrow. 😂
Guga do a dry age with strawberry jam
Cat piss
Or cat piss powder
Dry age with toothpaste.
Cheese whiz!
Angel wasn’t there because he’s currently being dry aged for guga’s next video
Angel got lucky he didn’t have to try the vegimite steak
xD
😂
Or as compound butter.
Angel knows the good stuff, otherwise... "he's busy"
Guga: *Spreads an appropriate amount of vegemite on the toast*
Australians: Thank you
Australian chocolate cake
I was thinking the same, Vegemite has been our joke on the world for decades, other countries try it like a spoon full of peanut butter :)
But he forgot the butter
@Carl Coetzee yo marmite is pretty fucken good too tho, so is promite
@Carl Coetzee we have marmite in Oz too mate, I think we can even get Bovril but dont quote me
As an Australian I want to say thank you for showing how to properly consume Vegemite. Toast and butter are essential to the experience.
That sounds pretty good! I might try it
I use vegemite as a boullion of sorts for stocks and gravy. Without any meat in it what so ever it makes stocks taste extremely meaty.
I'm an American addicted to the stuff. I do a sandwich with white bread, butter, vegemite, and cheddar. It's in my rotation of favorite lunch foods now. Compliments cheese so well.
@@larsmiles7231
Kiwi here, I always make my toasties (I think y'all call them grilled cheese?) with vegemite. Literally the best addition. A lot of people get it wrong by slathering it over plain bread or eating it on its own. In moderation and with the right ingredients it is a GAME CHANGER for sandwiches and, as I've found, a flavour booster in soup!
@@gothicGumshoe I use a fingernail sized amount on each slice. Same concept as anchovies. Umami bomb that is amazing to elevate other flavors. I don't toast mine, but I've had those sandwiches like 4 days a week for a few months now.
Not surprised that the vegemite steak was tough. Vegemite has a very high sodium content, which is why in AU we spread it sparingly. Ageing it for that long would have surely sucked a lot of moisture out of that meat. It's also a yeast extract, so I can only imagine what that would have done to to the meat during the aging process.
lol not me, mate. As a seasoned Vegemite eater, I spread it like a black piece of cheese 😂 doesn’t worry me when Americans don’t like it. More for us.
@@Joe-nu4rm only your mums cooking lol
@@stewie5101 This here is a man of culture
It shouldn't do too much to the meat in terms of the yeast - marmite/Vegemite doesn't contain any live yeast because the cells are basically destroyed by the extraction process. In a lot of ways, it's quite similar to MSG, in that it's packed with glutamates. In fact, most food marketed as 'MSG free' contains yeast extract.
i wonder if it would have similar effect with miso paste
You know why Angel is not here?
Guga be like, "Angel, we are gonna try dry aging with vege..."
Angel: "I'm out."
Also angel:
Call me when you have Picahna
Man he hates those green stuffs
all of us
Plot twist: He is actually dry aging Angel right now
🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🍰
As an Australian it was such a relief to see him spread the Vegemite properly on the toast
Without butter???? :(
@@dreaded6623 I'm pretty sure there was butter on the bread already
@@dreaded6623 It had melted butter, the best way to have Vegemite toast.
Came here to say the same thing! Too many people spread it on like jam when they first try it!
I just wanna know what Vegemite is
When people say "So which one of our ancestors just trialed and errored food until they found out what was edible?" - People like Guga foods.
vegemite is the leftover products of a fermentation process. so there was no trial and error. it was a natural progression, after the beer had been consumed.
@@lonewretch now the question is who's the guy who just uttered "yeah, see that beer waste? *Let's eat it"*
@@faizalnurajiz5490 To be fair, I would have. but then I also like pickle juice, and dip bread in roast grease as a delicious dipping.
@@lonewretch Romanian tip: Pickled cabbage juice is great for hangovers.
If your head hurts a lot after a night of heavy drinking, and you have to go to school or work the next day, it's good to drink some.
@@tmdosu good probiotic! love sauerkraut, too! ;)
It's because of high sodium content in vegemite, drew out all moisture. Like dry brining for too long.
maybe its good to put on Ham for Aussie prosciutto!
Totally makes sense
Finally someone tried it on bread!!!! Everytime I see non Aussie people eat vegemite they take a spoonful and I wanna vomit lol. Nice vid bro
I know right I was in the middle of writing a rant when he said they don't eat it like that and spread it on toast guga isn't dumb and knows you obviously don't eat it by the spoonful
@@jalejake4997 he's a wise man lol
@@Etherie I was once challenged to try vegemite on Texas Toast. That day, I learned that I really liked vegemite on Texas Toast.
Was thinking the same
Plus add some butter/margarine best spread possible
*Absolutely no one*
Guga: I dry aged a steak in Vick's Vapor Rub and this happened!
Bruhhh 😭😭
That’s actually a cool but gross concept
that’s such an american sentence
😂😂😂😂😂😂
@@limelemon721
"A mexican sentence"
When a friend of mine came home from living in Australia , she told me to try this chocolate pastery called vegimite.
She told me to be generous when applying.......
Ahhh, classic aussie prank
This friend has not been seen since.
They are not a friend!
Surely you'd have smelled the difference 😅
what you just described is not a friend.
I swear his accent changes every time he says “cheers everybody”
20 likes no comments.........
@@mightymiggle ?
@@mightymiggle care to explain why you mentioned that? Lol
@@fubarexress6359 maybe they just thought it was a little odd that it had likes but nobody commented yet 🤷🏾♀️
OMG I just noticed that! You're right!
Guga every time he does a crazy experiment: That friends, is something you do not see every day.
Well he ain't wrong
Yes
In cases like this one it's more like: that friends, is something you will never see again
You mean “errey day”
I think that enough talking and lets start cooking.
Dry-age in honey! Or melted cheese, that will be interesting!
melted cheese actually sounds very interesting 🤔
Nooooooooooooo9.
^
Make homemade cheese and let it culture while sitting on top.
Honey wouldn't dryage it
There are enzymes in honey that its used as a tenderizer so it have an experiment like the pineapple
*Watching someone finally spreading the vegemite on toast with melted butter on it*
Finally!
“Every house in Australia has one” man, I have at least 4 open jars of vegemite in my pantry!
Yeah same but why open lmao?
@@suupi9156 my gf always forgets that we have open jars already
I am British and I've got 2 on the go. I also have 2 jars of marmite open.
But why? It taste like s**t
@@OMIKAMI-RYUJIN Well you are entitled to your opinion personally I'd eat it with a spoon
2:12 As an Aussie who loves vegemite, you don’t know how happy it makes me to finally see a big UA-camr *properly apply the correct amount of vegemite to bread.*
OHHHH MY GOD, tell me about it they always go hard yaka on it and theres no need. Fairdinkum
This 100% so sick of people eating a spoonful of it and saying it's gross. Of course that's gross! Only better way than that spread is with a slice of cheese and butter!
Very true, needs more butter though.
yeah made me happy to see someone actually enjoy the correct amount haha
I've never tried it myself, but I hear it's a very strong flavor. So, it would only make sense to use only a bit, cause you only need a bit.
Another thing to try with Vegemite, is smearing a thin layer over the skin of a whole chook, then roasting it. Tastes bloody beautiful.
Translating:
Chook = Chicken
@@TheKamiBunny lol thank you
@TheKamiBunny thx I was confused 😂
TheKamiBunny thank you
Lies
My nonna, mum and wife (all Italian-Australian) swear by putting Vegemite in soups, gravy and stew. It adds beautiful salt and umami.
your nonna?
@@oumardiop1 I think that means grandma
@@oumardiop1 yeah nonna is Italian for grandma and nonno is Italian for grandpa(sorry if I spelt that wrong)
I make my gravy at home with a little be of Vegemite
Either that or Worcestershire sauce
I’m just now thinking about this. He probably has 20 things dry aging in his fridge
“Let me tell you something this thing is THICC, I mean reeaal THICC!”
you are what you eat
Hovan Ng thank you 😊
I’m australian, and boy did this catch my attention fast
True Australians eat vegemite by the spoonful right?
Indica King by the tub
Indica King No they do not, yes it’s used more but anyone who tells you that is just trying to make Australia seem interesting 😂
Timathy Stevens yes they do, and Kiwis too (New Zealanders) I know it because I’ve seen it, I couldn’t even try the damn thing when my friends told me to try it while they ate it with fingers, spoons and some with bread that would still be disgusting for me. Guga went too far with this one, I would rather eat the meat with pepto hahaha
As an Australian my respect went up to you by a tone because of how are you spread veggie might on toast
really? -__- it's not like that's a national secret
I can just imagine cows up in cow heaven looking down at Guga every time he does a dry age experiment saying to some other cow "WTF!!!???!! I DIED FOR THIS???!!!"🤣
Some would be happier than others
I feel especially bad for the one that ended up as microwaved brisket.
@@literallydarheel3234 that one ended up pretty good though
@@danluong92 They said it tasted ok, but it looked like they were chewing gun.
I dried aged my wife and this is what happened
I can already see him marrying a new wife rightaway to repeat the process with nutella
@@Mr.Bojangles97 We call the first one the "control."
Rifugium 😂😂😂💀💀💀
35 days in the fridge
Cannot dry age in florida 😜
Guga: dry aging steaks in VEGEMITE!?
Us: We don't need rest we need ANSWERS
Cringe af ngl
@@sanchez9028 def cringe
Bruv it’s 11 am
@@toast4560 i think its is late in the night for him since its 17:33 for me
It's 2 am for us
I assume with vegemite its similar to marmite in that you are supposed to spread a good amount of butter on the bread first, then add the mite. It dilutes the flavor and makes it taste a little sweeter. Love it, would be interested in seeing what happens if you were to Sous Vide it with a good amount of butter.
1:40 when your girls tryna convince you it's your baby
Should we just assume that Guga has finally killed Angel with one of his experiments?
hahahahaaha
@bnza10 dry aging with bleach probably
I’ll call the police
@@HERO-ln5sj huh
@@HERO-ln5sj nah the most recent mystery meat from the meat delear was actually angel
He had to go full "That's not a knife. THAT'S a knife" on the dry age crust.
That's not a knife, thats a spoon.
That is the only appropriate reaction in this instance XD
Love what you do guys, as a chef what you do looks amazing makes me want to try dry aged steaks
Love the video, oddly been something I was also curious about for some time.
I use Vegemite in a few Asian dishes where Soy Sauce is normally present to give it an extra kick.
The flavour profile of Vegemite lends itself to Asian food pretty nicely. I'm also one of those
nut jobs that doesn't mind eating it by the spoon, so maybe I'm just weird. lol
I’d like to see a spicy steak.Not so much dry aged, but like concoct a marinade that we the viewers could make.
Arabs requesting dry aging in humus
Is baba ghanoush Arabian?
@@canaisyoung3601 Yep
Dry age lamb in hummus
I speak on behalf of the Jews, this needs more attention
@@devanstockbauer5454 another jew arab alliance in the making
Guga is such a polite person he literally apologised for the excuse
I would love to see a steak dry-aged in Captain Morgan's spiced rum, or, perhaps garlic paste.
Hey guga every age dry the meat in garlic paste it's just an ideal
As an aussie im glad you tried it on toast with the right amount.
Hey guys love these videos never seen yous do dry aged using mustard, quite curious to see how that would turn out.
*Something exists that is hard*
Everyone:..........
Guga: “this is like a rock”
( ͡° ͜ʖ ͡°)
That's what she said 😂😂😂
I literally just said " Oh God " out loud when I saw the Title.
@Deac mee tooo😂😂😂
omg me too
Same!
These videos are so perfect for binge watching. Nice job!
Spread thin on lots of butter, even better on cold toast. It spreads easily at 30 degrees C, hot summer day in Fahrenheit, warm it up.
You did it wrong, mate. Here in Australia we dry age the cow with vegemite, not the meat!
😂
Hahaha massive!
v e g e m i t e c o w
Curious how a steak would taste after dry aging with mustard.
Wes I'm curious how it would taste if you dry-aged it in a 1/4" coating of anything. This is crazy. Aussies use it in very thin layers. A jar lasts a year.
🤮🤮🤮🤮🤮
Jeremiah Skates shut up car kid
@@adamkinsten9231 hi beetlejuice
Think in-n-out patties
Hi Guga, I’ve used vegemite as a marinade on kangaroo steaks and it works really well. It seems to tone down and meld with the gamey taste of the roo meat to make it more pleasant. Just a whisper thin coating all over and you don’t need to add any extra salt because the vegemite is salty enough. Kudos to you for trying this though as it was very entertaining. 😊👍
how long do you marinade it for?
You ain't sprinklin' no funnel web spider eggs on it? Or Irukanji flakes or something? lol
God damn, I need to go to Australia. I wanna eat roo
I was going to suggest this, but, I looked and sure enough, you already did it. Great job GUGA!
*australia has joined the chat*
"Who wants to eat a rock...."
South African here PLEASE try some biltong
Also dry age with bovril 😍
South African as well, I’d love to see him do this, or even make his own traditionally!
Another south african here, it would be interesting to see him try some...
I'm a simple guy, i see South Africans in a comment and I like everyone.
@@Elusivekid777 have a thumbs up sir
This made me so happy. Thanks!
Kicking up the production. Values !! Great job !!
notification: Dry age vegemite
Me: OH GOD
Hahahaha. Yeah...
"it's like a dried out thick play-doh."
Dry age in Play-doh when?
Do clay-roasted something.
Play-doh is edible... 🤔 Interesting.
Play dough would just be a salt crust
Bless you for trying and bless you for the ideal bread + vegemite taste test.
You should try making Japanese Wagyu A5 Picanha, dry aged, and add the “Butter of the Gods” from the other video you made!
"I can get behind this".
Australians: I like that ;)
Imagine having a sleepover with him. And this guy be like "want some steak?"
Imagine the family barbecues
@@bishopalexander6617 great thing
I love his accent so much and the way he says his cousins name is absolutely great!! Love the videos
3:12
Ah yes, the forbidden chocolate cake
As an Aussie I appreciate how Guga put a paper thin smear on the bread. That’s how it’s supposed to be done.
Everytime I think about wanting to recreate Guga's experiments, I can hear my bank account screaming for help.
this a mood sis
Vegemite is a super concentrate, you either use a tiny bit mixed with butter as a spread or use it like a stock concentrate or demiglase paste in cooking.
I'm Australian and I love seeing you do this! Thanks!!!! Think of it as like soy sauce but a paste. A little goes a long way. But its delicious 😘
I DRY AGED Steaks in MY NEPHEW and this happened!
Well, that would explain why Angel isn't in this vid ...
That explains why it's black
NOOOOO ANGELLLLLL
2:14 The first non-Australian I’ve ever seen use a reasonable amount of vegemite on their toast. Incredible.
Thank you Guga for applying it the right way
I watched the nutella video and now this, and I'm thinking "is this guy high or something?" but I love your honesty. If it sucks you say so, no beating around the bush. And they are fun experiments. Keep it up. Subscribed!
Hey Guga, I love your videos, you should dry age a steak in garlic and rosemary with a butter binder.
Hey, as an Aussie I really appreciate you guys actually putting a reasonable amount of Vegemite when taste testing. I see so many foreigners reacting by eating waaaaay too much. A little goes a long way. I can imagine some people would argue you still put too much on the toast, but that's about how much I like to put on it.
I haven't finished watching it yet, but I actually have a good feeling. Vegemite is pretty umami, sometimes I might add a teeeeeeny amount to a sauce if it needs salt and some savoury.
UPDATE: oh noooo I was so wrong lmao
me: Watches guga's cousin eating vegemite on toast
guga's cousin: "ok, I can get behind this."
me: ..... Stands and starts Applauding
TheAussieGunBunny I recommend watching Issak Butterfield’s rant on Americans try Australian foods or just in general I’ll give you the link
Your looks on your faces when you tasted the second steak had me dying.
I am brand new to the channel and I am really enjoying your content... so much so that I subscribed immediately. I see you do a lot of dry aging experiments but when I search your channel with wet aged I can’t find anything. I was curious what the difference is between dry and wet aged meat and if you have any content that involves wet aging or am I just missing it?
Edit: I posted this comment in the middle of watching the video and saw you mention toward the end that you have another channel that does have content discussing the difference between dry and wet aging.
I had an exchange student friend from Australia on high school and one day he bought a tub of Vegemite to munch with crackers on class.
I was the only one that loved it. I love Australia.
Australia loves YOU
Man that steak looked like the "Blood sweat and tears" cake from "Matilda"
I didn't realise i wasn't watching Sous Vide Everything until you started talking about it and i was surprised :D Subscribed to both now :)
Hey guga love your stuff. Have you tried dry ageing in salt or with salt blocks?
I hope guga doesn’t poison himself one day with all these experiments.
Next video: *With fat ass guga smile on his face* “Hey everybody today I’m dry aging with poison on my steak let’s see how it goes, LEHHTS DO IT”
He just did. Poison doesn't have to kill you just give you an upset stomach.
That sounds threatening.....
He just smiled and gave me a Vegemite sandwich... I come from a land downunder...
11:09 Hey wicked awesome shouting out your Australian viewers! 🇦🇺
... Oh, I'm not Australian, I just wanted to say that 😆
You get a thumbs up for just the correct Vegemite trying, a tiny amount on the spoon and done properly on toast, and a good looking toast it was.
My three year old me:
Ooooh chocolate
*WTF IS THIS*
Its a spread made from yeast extract
Lol I know.
Im an aussie and trust me when I say less is more
Anti-chocolate
@@rredu_ ah yes, the swiss cheese paradox.
well, now you've got to try marmite for all the Brits
They're nearly the same.
Would be the same thing lol
That said though, how about a steak that's either dry aged, marinaded, or brined with earl grey tea?
BLAKE Vega since when? It was first made in the UK by a German scientist
Promite for the kiwis?
BLAKE Vega two completely different companies, you said it yourself the original was made in the UK. NZ has their own brand that is only found in Australasia
I just love how they left the table 😂
Vegimite is great on toast with butter or cream cheese. I also added a small spoonful of it to chilli and beef stew.
I said do you speak my language? He just smilled and gave me a vegemite sandwich
Do you come from the land down under?
@@gothmoth3689 where women glow and men plunder
Sorry for messing up the chain here but this sent me into a laughing fit
When Guga seasoned that dry-aged steak with salt before cooking, my Aussie intuition said "Oh No."
Yes, I thought there’s probably enough salt already.
same i posting this at 5:48 i cant believe he put salt on this cant wait to see the end this is going to be so salty
Volrathy apparently it was perfectly salty
Apparently salt was the LEAST of problems
All the true gugaians know you got two of the best food channels on youtube
I'm envious of his cousin, just what a great time. "Oh I did this crazy stuff to tasty food, try tasty food and then try this tasty food I did with other stuff!"
I was worried when you gave him straight vegemite, but then the toast saved the day :P
POV: Every Austrlian crying watching his cousin try it the first time then happy the second tim😂
Nope, not even happy the second time. There wasn't any butter on that toast! Every time I see Americans try Vegemite they always do it wrong. Needs a good amount of butter on the toast THEN spread the Vegemite.
Shannon Graham with that i agree mate
@@jimmybbeam yeah you need that creaminess to balance the salt. Avocado works very well as well!
Haha
Shannon Graham I’m an American and i love vegemite
All the way from Australia, we love you Guga
Should've tried it with a third plane stake smeared with veggiemite and cooked. It makes a great "marinade"
Hello from Adelaide South Australia, funny episode. Thanks for also eating Vegemite on buttered toast properly and not just on the spoon. First of all I just wanted to say thank you for introducing Picana to me as if it wasn't for this channel and your other great channel I would never had tried that delicious cut the other day!!! Soo good. Keep up the great work and keep on experimenting.
My request is to try dry age with a mushroom paste of your choice and dry age with a chimichurri sauce.
everytime guga dry ages something it turns into a rock and everytime guga pretends he's surprised.
Well what about peanut butter
And every time we believe it.
Vegimite reminds me of axle grease! The taste, the smell, and the look!
I love that everyone in the comments is just mostly Aussies and Americans that know how to eat vegemite praising guga for doing it right 😂
‘That isn’t something you see everyday’ unless your living in guga’s household 😂
I just noticed he sounds like peter griffin if he had an accent 😂❤️ love your videos
Yes omg 🤣🤣
Now I can’t unhear it 😂😂😂💔
Omg HAHAHA
God damnit! I can't unhear it now!
I went to an Australian bar in Tokyo and the owner gave me a cube of Tuna sashimi with a thin smear of Vegemite. It was a very nice marriage. Guga, have you tried wasabi on your steaks? Just a thin smear on a slice of medium rare steak is awesome!
Yes he dry aged in wasabi
Vegemite and other Yeast Extracts work extremely well on Beef Roast. Use a knife to coat the entire surface with a thin coating. Also it has Salt in it and can be used as a single ingredient marinade. If you don't like Vegemite, you will still like the flavour it makes with Beef.