Salt Bae's HOT FAT Searing Experiment | Guga Foods
Вставка
- Опубліковано 18 вер 2024
- Download War Robots for free on your mobile device clcr.me/WR_Gug... ! New players will get an armored robot with a unique skin, 100 gold and 50,000 silver.
Do it before 30th, January and get an extra-bonus: HARD FLAMETHROWER “Ember”. Hurry up!
* Become a MEMBER of GUGAFOODS *
/ @gugafoods
-----------------------------------------------
SUBSCRIBE to this Channel
www.youtube.co...
-----------------------------------------------
Subscribe to my Other Channel
www.youtube.co...
-----------------------------------------------
* Guga MERCH *
Shirts and More: teespring.com/...
Cups and Boards: www.etsy.com/s...
-----------------------------------------------
My SOCIAL MEDIA, Let's connect!
Facebook: / sous-vide-everything
Instagram: / sveverything
-----------------------------------------------
* MAIL TIME Want to send something?
13876 SW 56th Street #128
Miami FL 33175
* Awesome meat by Grand Western Steaks
Their Website: bit.ly/2XuwIMX
Use Code "SVE" for 15% Off any purchase, no restrictions!
* For Personal Touch Speak to Rep. Emilio (305)310-0559
F.Y.I. They have picanha, TELL HIM GUGA SENT YOU!
* My SMOKER and STOVE *
Camp Chef WOODWIND: bit.ly/2BurRVE
My Powerful Stove: bit.ly/3esNW5j
* My Wireless Smart Thermometer *
MEATER: amzn.to/2VFC6uo
* My Knives *
Everyday Knives: amzn.to/2Xmi5hp
Chef Knives: amzn.to/2FiEFxb
Strong Knives: amzn.to/2KZs7OW
Fancy Knives: amzn.to/2RmUZSg
* TORCHES OPTIONS *
FLAMETHOWER: grillblazer.com/
Small Torch: amzn.to/2BWYvv1
Searzall Torch: amzn.to/2meJLS7
Searzall Head: amzn.to/2mX8Pvl
* FOGO Premium Lump Charcoal - The First Ingredient.
Fogo Charcoal: www.fogocharco...
* OFTEN USED EQUIPMENT *
Thermometer: amzn.to/2ugI8XE
Cast Iron Plates: amzn.to/2rAevPp
My Salt: amzn.to/2tofZgN
Heat Gloves: amzn.to/2HSQwoI
Flamethrower: amzn.to/2QCRcPi
Mini Food Processor: amzn.to/2Hca58b
Steak Cast Iron Plates: amzn.to/2FCTYQc
BBQ Large Tongs: amzn.to/2Utcrsr
Burger Mold: amzn.to/2JMh6xW
Tongs Tweezers: amzn.to/2M6v3Gm
Food Grade Gloves: amzn.to/2lTd8H4
* BBQ Equipment *
Best Portable Grill: amzn.to/2HUWEww
My Stove: amzn.to/2DBwP2C
Charcoal: amzn.to/2uK95G2
Fire Starter: amzn.to/2F1OFJ2
Smoke Gun: amzn.to/2frGzyO
Smoke Dome: amzn.to/2xAHgj7
Smoker: amzn.to/2lTdCNf
Wood Pellets: amzn.to/2mMOR9O
Weber Grill: amzn.to/2mXaIbp
Slow N Sear: amzn.to/2uNwd6p
Heat Resistant Glove: amzn.to/2EZGPnk
Otto Grill: www.ottowildeg...
* Sous Vide Equipment *
Nise Wave Sous Vide: amzn.to/32QHkIX
Joule Sous Vide Circulator: amzn.to/2mXdzRI
Anova Precision Cooker WiFi: amzn.to/2mi76T3
Sous Vide Container: amzn.to/2merrsb
Sous Vide Container Cover: amzn.to/2mbpTxt
Cheap Suction Sealer: amzn.to/2mtj1Oi
Suction Bags: amzn.to/2mXfSUO
Bag Holder: amzn.to/2vjBYp5
Mini Weight: amzn.to/2nF3Q2Q
Grate Inside Container: amzn.to/2pKCxIS (mine is 10x15)
Steak Rack System: amzn.to/2qu0eAK (Choose the right size for you)
**************************************************
* The link below has EVERYTHING I USE *
www.amazon.com...
**************************************************
* VIDEO EQUIPMENT *
Main Camera: amzn.to/2imsWSi
2nd Camera: amzn.to/2iqkxxb
Slow Motion Camera: amzn.to/2jTt8J8
Drone: amzn.to/2jSbK7G
Pocket Drone: amzn.to/2Aw0NQZ
Gimbal: amzn.to/2ilc3HU
Main Lens: amzn.to/2AzKumn
Zoom Lens: amzn.to/2BMF7k8
Large Travel Camera: amzn.to/2ntMidD
Microphone: amzn.to/2jVU3UC
Slider: amzn.to/2imtPdA
Tripod & Fluid Head: amzn.to/2mXhkGs
Voice Over Mic: amzn.to/2n69j1h
Acoustic Isolation: amzn.to/2mMWaxV
* My Music *
share.epidemics...
* If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-)
* We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
#Steak #SaltBae #Recipe
Download War Robots for free on your mobile device clcr.me/WR_GugaFoods ! New players will get an armored robot with a unique skin, 100 gold and 50,000 silver.
Do it before 30th, January and get an extra-bonus: HARD FLAMETHROWER “Ember”. Hurry up!
get the bag
DRY AGE WITH EASY CHEESE (AKA CHEESE WIZ IN A CAN)!!! 🧀
@iRewarp ask and you shall receive!!!
I'll never play but if it puts money in your pocket consider it done.
GUGA DRY AGE WITH EASY CHEESE 🧀
Guga: “I am so pissed right now because it mess up my filet mignon”
Also Guga: *covers wagyu in nutella*
Wait the Nutella steak was wagging ?!?
Ben Ward no it was prime not wagyu
me: gets mad when i burn a pancake
@@wnemethvargo284 he did a prime one and a wagyu one
lmaooooooooooooooooo
I would rather eat in Guga's restaurant than Salt Bae's any day of the week
What's his restaurant called
I don't think he has one yet
But if he did.
@@Cwb0077 Nusr-Et Steakhouse
@@DR3_34D Nusr-Et Steakhouse
It's like $200 a plate it's in Dubai and he night have opened up one in texas
@@ethan5610 ***slaps forehead*** they were talking about if Guga had a restaurant
1:38
"As you may already know. Fat burns real quick"
Well time to put myself in the oven at 375 Fahrenheit for 15 minute.
If people could... bet they would
@@jerran_duty I definitely would
@@jerran_duty I Would
😅😂😅
Hahah
Idea for a test: Different fats in burger mixes. Put a normal 80/20 burger against burgers with a lean meat + 20% different fats such as wagyu fat, duck fat, lamb fat, suet...
Maybe even butter could be used as the fat in a burger.
I like where this is going. Much like his different salts video but using different fats in a burger.
Sounds like a good experiment
Bump
great idea
I never robbed anyones home before, but i would rob that fridge.
If u need an accomplice I’m available
@@chase7143 me too when we going?
@@Cenperial take me too
@@oniiwtf sure but bring weqpons
@@Cenperial i have a water gun that filled with grenade and some oil
A few weeks ago my father decided to get a Wagyu steak for a special occasion and he cooked it to well done and covered it in bbq sauce. My heart shattered that day.😭
Not with Waygu but my dad can’t cook a steak to be anything else but we’ll done despite liking it medium lol. I end up using the BBQ cuz I’m not eating a regular well done steak lol.
Oof
Crazy how just reading this could ruin my day. 😂
That is the most American thing I seen. Joke aside, rip
@@toheekang174 no one eats well done in America
"im gonna deepfry the fat" is the Most American Thing i have ever heard
AHAHHAHAHA
Nutritional information:
Fat
Fat
And fat
AHAHHAHAH !!! Too funny!!
I gained ten pounds just watching this
@Isaiah Shaffer i love how you got so mad that you just decided to direct your anger at a whole other nation.
Good job Isaiah
Guga! You must try this dry-age method, is very famous in italy and extremly good. Use bread dough! Wrap the meat completly with it and, after that, put in the oven just for 10 minute, like baking bread, just for let it become harder. Optionally you can also put a lot of salt on it before baking, the salt is meant to better avoide moisture into it. Finally put in the fridge for 30-40 days and later thank me ;)
Try this, Guga!
What is this method called?
Interesting!
I agree, try this Guga. I wonder, if a basic bread dough would be good enough. Or go all out with Italian Bread. Herb and Cheese Bread doughs?? or an Everything Bread Dough?? So Guga, Sourdough, Basic Bread, Herb and Garlic Bread, and Let us know!! Then you will hafta try other doughs, with Wagu of course, just to make Angel Drool. lol.
i want to see this!
As a turkish guy my self I know We use lamb tail fat for many kabobs. I believe Saltbae is also using tail fat. It has extremely unique flavor. Some sheep breeds have this fat tail not all of them. In Turkey tail fat is a part of the culture.
Turkey has the BEST cuisine in the whole world!!! 👏
Much love from Yunan! 🙋❤
Turkish cuisine is brilliant with meat
But italian cuisine wins it
@@wetsponge151 Italy smashed them by 3 goals
I do like some fat tail
@@LeenaStark καταρχήν είναι yunanistan,κατά δεύτερον,οι ανατολικες μεσογειακες χώρες έχουν ίδια κουζίνα σε διάφορες παραλλαγές,επειδή τα πρωτεύοντα υλικά είναι ίδια. Μη γλύφεις όπου βρεθείς και όπου σταθείς για μερικά likes. Τώρα αν έχεις φράγκα να δώσεις 750 ευρώ για μια μπριζόλα ,γούστο και καπέλο στους γονείς σου ,που αυτοί στα δίνουν για να κάνουν την καμποση
I just imagine Guga meeting a meat dealer in a back alley, like, "you got the stuff?"
"Yuu got the stauff?" 😏
A3 wagyu beef take it or leave it
😂🤣😂
@@magnifyingglass4593 im not settling for anything worse than A5
I'm reminded of the 'Grinder' app from Family Guy.
Guga: “if it’s fantastic, why isn’t everybody else doing it?”
Me: cause I don’t have 10 pounds of ribeye fat
more like "i don t have a stove..."
He was talking about expensive restaurants
@@pcz7801 I know lmao
Facts
Start saving up
Hey Guga... another great vid! As a chef with multiple years of experience in corporate foods, fine dining restaurants, and R&D.... I take my hat off to you for your love of meats and always coming up with interesting experimenting ideas.... looking forward to your next vid! Cheers!
Lmao
Any other achievements you forget to list? Don't forget about that citizenship award you received in 2nd grade 🤣
Didn’t Angel deep fry Wagyu like a year ago? Can we get more of his crazy ideas on here? XD
Fake news was Gugas idea
They actually killed him for that😞
There are places in Japan that does that too. It's not an outrageous idea
@PewDie-Ton EX And reality TV is also real
@@eclipsez0r that face when Angel said the fact was not how Guga usually acts. That is real.
Salt bae is totally a show, all the reviews in his restaurants say the flavor isn't worth the price. But I still enjoyed this video haha
Flavor isn't worth the price but with a networth of 50 million you can definitely see how the show is.
@@Perception47 they are definitely paying to be entertained.
@@Perception47 lmao that’s what everyone says when they defend salt bae 🤣
@@blade4306 Nusret is my biggest disappointment. Wasted time, money and mediocre taste. Restaurant full of hype-oriented ppl. Lol
@@blade4306 wasn't defending him, was simply stating the obvious. The flavor and soul isn't there but the show is entertaining enough for people to pay for it.
Salt Bae did it again, getting attention with absolutely no effort
OK bard
ok 3 egg
No reason to be making this clown famous.
Only salt, as simple as it gets
salt and pepper, as simple as it gets,
salt pepper and garlic powder, as simple as it gets
Salt,pepper, garlic powder, paprika and msg as simple as it gets
Sweet Baby Ray's is as simple as it gets.
Calculus. As simple as it gets.
Dude imagine living next door and just smelling this every night
Yeah while you're just eating instant noodles in the ceiling
@Eloise Thibault you made him delete his comment good job 😂
Imagine being the homeless guy near his house
Im at guga house every night if im invited or not he gonna share some steaks 🤣
torture....
I feel like guga would be the type to be more devastated about someone robbing his wagyu instead of his TVs and jewelry
Wagyu is probably worth more ngl
Salt Bae is just overpriced gimmicks, so I actually expected this.
and sexy salt spreading
@@bepe4279 nothing sexy about salt running down his elbow onto the food😨
@@feqol ...especially when alot of the salt flakes get stuck in his fcking arm hair
@@C_E_0 🤢🤮
@@C_E_0 that is the sexy part
i'm waiting for Gordon to see this.
Me too
Would love to see what he dislikes and likes
I wonder how the dancing cow tastes
@@TOXIC_BONES raw
@@thishandleaintavailable I think that guga can make this meat acceptable 🍽️😋🥃
"Meat dealer" just imagine buying meat in a back alley somewhere lol 🤣
I cannot express enough how you should not try this at home. Guga is a relatively well versed cook so I get he was keen on it but that much oil and fat filling a pan to the brim is AN EXTREME FIRE HAZARD so please do not try to emulate this and please use a deep pot to deep fry all foods unless you are an experienced cook (granted they should too). If there was any spillage or an accident, the flame would likely burn up and fill out the area surrounding with flames. Please cook safely everyone and happy holidays.
Very well said. Happy and safe holidays everyone!
Okay boomer
@@trumptrucka your too late
@@DMalek should have listened to the man.. My house has burned down and now my dog has died.
@@trumptrucka ppl still callin other ppl “boomer” lmaooooo
The fact that anyone takes salt bae seriously still astonishes me to this day.
Matt M I mean, he has a business that exists all over the world. If his food was crap nobody would eat there. Guga cooks food at home using theories and opinion, and only him and his family can taste the food.
It's possible to accept that they both have their place without shitting on either of them.
Well, celebrities eating at his restaurants helps, and the food that are served in his restaurants are damn good too
I honestly question how he's still relevant to this day. Most peeps that actually goes to his restaurants just goes there for clout hoping to meet him and brag online "HEY I MET SALTBAE". Plus, they only go once and never actually come back because the food's taste isn't upto par with its price. $400-$500 for a small piece of steak (just the steak itself, no wine or any sides, that's a separate order) that won't satiate your hunger and it's not even that good. Like you're no longer paying for the food nor the experience, you're paying to see his exaggerated, crappy, out of date and overused performance
Peter Eikenhorst if you want spectacular food, go to Noma. If you're going to eat some beef steaks i don't think your expectations should be too high, unless you're eating Wagyu. I don't really crave meat that much so I'm not pressed, but the hate the guy gets is irrational in my opinion. His histrionics don't take away from the fact that he's been grilling meat for decades 😂
Entertainment is part of the spine of the restaurant industry in a lot of ways, his is just one of the many forms of that.
Also by the way, there's a few things guga has done and said that I disagree with as well but never see anyone objectively criticize him. It's really interesting how people think 😅
Cødy Gøgh you're right, but does that make him a crap chef? 😅
i discovered this channel like a week ago and now im always watching this during my night shifts
and i feel like I've learned so much already in this short time
it's impressive
'I'm so pissed off because it messes up my filet mignon'
Also guga: dry ages steaks in vegemite, nutella and whiskey
This a WAGYU. That is a big difference, way more expensive meat, of course he’s pissed.
GUGA! Because of you, I can no longer eat steaks in a restaurant. Since you taught me how to grill, all I can say when eating them is "I can do it better". Thank you!
Same here. Can't believe I used to think Outback Steakhouse had the best steak.
I love the feeling of eating at home and knowing it's way better than restaurants
Ya, but, I do not always feel like cooking myself a steak at home. And making the trimmings like baked potatoes, chives, sc, and asparagus grilled, with a buttery sauce drizzled over it. I am still willing to pay for a mediocre steak at a decent steakhouse, every now and then. But, I may not be as great at steaks and grilling as Guga anymore. Cuzz I am single now, and cooking for one person, sucks. LOL.
I do however agree with you. Before I was single. I didn't mind putting it out there, to grill perfect steaks for my family.
"Guga's" sounds like a nice 5 star restaurant to me, my friend...
The only 5-Star restaurant I would travel across a continent for.
Guga to his dealer “you got the fat”
Dealer: “yeah bro I got you”
Bruh you literally copied the comment below you
Bruh you literally copied the comment below you
Bruh you literally copied the comment below you
faxxxxxx
faxxxxxx
I love to picture Guga every morning after taking a bite of his frosted flakes. Drops the spoon, leans back, makes noises of bliss.
I could it happen as I read your comment 😂
"Today's frosted flakes experiment, Frosted Flakes with milk (control), wagyu cow milk (Number A), Frosted Flakes with bacon fat instead of milk (Number B) or... Frosted Flakes with Wagyu fat (Number C). Angel! You busy my boi? We're having breakfast, wanna come over for a video?"
Nah. You’re delusional. He eats steaks for breakfast everyday
Imagine all this time we thought wagyu tenderloin was mind-blowing but in reality he just really enjoys all his food like that and high fives his friends while eating Takis.
"Sooo good mmmm... WOW! You can really taste the lime behind the spice and toasted corn tortilla and the texture is to die for"
"Guga it's just spicy chips..."
@@cocodojo please that would be great lol
where is momo is the new videos!!
“If you don’t have a meat dealer you’re missing out”
Not everyone’s brother is a meat dealer
i think he means brother as a good friend im not sure though
*Not his actual brother.
Yeah, even I know a proper butcher's shop a couple of kilometers away, and I live in the middle of nowhere in Finland.
Hispanics always have a meat dealer i have one and i call him el pollo cuz he used to give me a good deal when I bought in bulk for my dad's sandwich stand. But now he just lets me know when he has good cuts coming in.
Ye
Guga: tests random gross meats
Me: **I’m glad I’m not his friend**
Guga: Tests different ways to cook Wagyu filet mignon
Me: **moves to Florida***
The day a doctor tells an aged Guga to stop eating red meat will be a very sad day.
DRY AGING my DOCTOR
Bet you it’s already happened
A good doctor would never do that. Meat does only good for the body and mind.
@@toptec2079 please enjoy your fantasy
@@icedtrs8455 humans have been eating mainly or only meat for at least 2.5 million years. That is around 96% of our existence and diet history. It is like, if a person has 100 years, that person would have spent 96 years of her life eating only or at least mainly meat. Our body has evolved, undeniably, to be more comfortable with a meat based diet. Meat/protein are not the enemy of our diet: on the contrary, they are the basis. Carbs are the villains. There is a plethora of scientific studies stating that a diet with low or none carbohydrates and rich in proteins/meat can easily solve multitude of problems at old age - Parkinson, diabetes, etc. That is precisely why professional bodybuilders favour a protein based diet, also lowering the carbohydrates intake.
You should read more. And eat more meat. For now, please enjoy your silliness.
9:57 You know it’s good when they both fork slap 😂
Lol I thought I was the only one that realized
Loool
How long has Angel been dry-aging for
Been a few months, gotta remove moisture so it is more tender
And remove the pellicles
Angel is the fat
Deep-fry the fat
Listening to you, talking about meat… is the best hypnosis i ever heard!
So it’s not shadow raid legends anymore? 😂
😂😂😂
He secured both bags.
LOL
its ya boy
Remember:
Gotta have some money to pay for his meat dealer
''this beef is so phenomenal I don't think you can mess it up''
Guga
Internet: cook it for 60 days
H3h3
Also Giga: "I messed up my fillet mignon"
@@Shadislecrou giga chad
@@Shadislecrou Giga?🗿
guga's meat dealer puttin his kids through college right now
Why Guga sounds so calm during voiceover and so excited when he is in front of his foods? It is like he does the voiceover on the next morning after the had a satisfying sleep from last night's fulfilling barbecue.
Yes, he probably does them after he’s had a bit sh*t too.
He does the voice over during the edit. So obviously the filming has been completed. Not very smart are you.
@@garyhost354 🤓
@@wochh guy getting all moist over another man. Gross.
Meat enthusiasts: Tenderloin is usually pretty lean
Wagyu tenderloin: Say what??????
I’ve got an Angus eye fillet from Jack’s creek and it’s just as marbled, they’re an excellent farm that produces arguably the worlds best beef
I tried doing a Wagyu Tallow fried Steak and it was good, but my regular seared Ribeye using Wagyu Tallow for the sear just tastes better. You don't need to overwhelm the meat with the fat, and nothing beats a perfect medium rare Sous Vide. Thank you guys for teaching me how to make a good Steak!
I was thinking of doing the same thing. Get that beef tallow melted down at the 375 so it doesn't reach the smoke point and taste bitter, then fry the steak in it for a minute or two. I might have to try this sometime.
You are just deep-frying or shallow pan frying at that point. Of course it's gonna be good.
You can do something like sous-vide by cooking the meat at low temp (just like sous-vide) in liquid fat until the internals are at the right temp, then just quickly sear for a crust.
Confit is an old-fashioned cooking method that is perfect to cook down tough cuts of meat.
The synchronized fork drop @9:57
Just perfect. The feeling when things go weak from overwhelming flavor, you have arrived.
Hi Guga!! I have to recommend a Greek traditional recipe that is so good, its called frigadeli! Here is how to make it: You cut a beef liver at small pieces and you season them with grated garlic, parsley, salt and black pepper(we also add a little bit of kefalotiri which is a hard cheese, you can use parmesan maybe but its optional ). Then you put in lukewarm water (not hot) some lamb caul fat until is tender. Then you take each piece of liver and wrap it with the caul fat. Put them in wide skewers and grill the in direct heat. I reccomed you to try it with some cold beer!!!
Sounds good
I hope he watches this
Stolen
sounds good wtf
hard pass on liver
You mess with the bull, you get the horns. You mess with guga, you get salt brined and stored overnight in his refrigerator.
9:57
I love how they both dropped their fork in absolute delight at the same time 😂
Is this technique called "indirect deep-fry"?
9:55
the sync tho :0
The lamb fat has a much higher burning point than the beef fat so it would make sense that the steaks made with beef fat would taste more bitter.
Thanks but I think they already explained that captain obvious
mitch thompson literally
@@titansteelful 💀💀
Forget the Salt Bae restaurant... when is Guga’s Steakhouse opening?? Love your videos, Guga! In Puerto Rico “pernil” is enjoyed a lot, especially during the holidays. Pernil is an oven-roasted pork shoulder seasoned with garlic, salt, pepper, oregano and sofrito... roasted low and slow and then really hot to crisp up the skin! I’d love to see Guga’s version of “pernil”! Happy holidays, amigo! -Antonio
I think Guga is Brazilian. Do Brazilians make a version of pernil? I’d like to see him make that too so I can compare. My father never taught me how to speak Spanish but he did at least teach me how to make a pernil and pasteles and kind of told me how to make vianda. He got old and can’t make this stuff anymore but at least I can make a couple of Puerto Rican dishes.
that full raw wagyu looks like something else
glizzy
Looks like your mom
Guga, you should try it at his restaurant and compare!
Hey Guga, I would love it if you would do an eggnog marinated steak for a Christmas special, hope you all are having a great Christmas season
Sounds gross... I like it 😂
Maybe guga can marinate or do something to a steak or turkey with sorrel
You my man, is a god damn genius
Hahaha...there you go..🤣😂
Eggnog injected turkey! Naw nevermind after I said that out loud it sounded horrible..
watching guga do that is hilarious. I haven't seen the results yet, but watching him cut the wagyu into small pieces and just smash fat onto it hahaha
I watch your videos to sleep because of how peaceful your voice is. But when you’re tasting your food, I wake up.
2 forced 30 second ads, then straight into "thanks war robot's" youtube getting too comfy with double forced ads.
Vanced!
They are trying to get people to pay for premium I'm sure
@@jonney_boy worth it 👍
@@intraterrestrial5035 ditch premium, get vanced. Why pay google???
Pretty soon you won't be able to check the time on your phone without seeing an ad.
Guga: “Now One the important things is that I thought that I needed to find out” 0:51 😂
Bruh the money this man’s meat dealer is getting
Guys if you zoom in at 1:04 you can see that guga had been looking up the term “squirting” on Google 😂😂🙈
O noes
Along with 'leeks', hoses
Imagine living next to Guga & having to smell all of this good food being cooking.
The fat experiment should not be done on wagyu since its already full of fat.
Buttery fat will always taste better than fat scraps
Agreed, the experiment may work better on a leaner meat.
Actually I have to wonder how it would work on dry aged......
Gorgeous marbled tenderloin..wonder what Guga cooks for Christmas dinner
Kobe
wagyu prime rib
Eyeround
Hey Guga; Salt Bae is using a special breed of lambs which are grow up in eastern region of Turkey. Those lambs has a massive big tail fats (around 5kg) of a 20-25kg carcass lamb. And there is a HUGE diffrence between normal lamb fat and those tail fat. Original Turkish Adana/Urfa kebabs are only use those big tail fats, and that fat taste is "phenomenon". You should try that fat immediately, it is a life changer taste.
Not true in much of the Middle East that fatty tail of the sheep is eaten with kebab
Nice try salt bae bot.
@@KSSyu13 bot for what?, do you really stupid enough to believe nusret need more PR :)
@@trhnks Nice try at sentience salt bot.
@@KSSyu13 Why the hate? Let Guga try it out and see for ourselves. If it's really good, i'm all for tasty food
Who else thinks Guga should do a video in which Angel or Maomao cook and surprise him?
@Lock Bresnar when?
They've done stuff like it before but I think they oughta do it more often
@@symn2301 A while ago.
Deep FRIED WAGYU STEAK Experiment!
5,468,861 views•Jan 8, 2019
144K
4.4K
SHARE
SAVE
I can imagine his meat dealer like “I got the good stuff in stock... wagyu, 100 per pound”
Ask any butcher, salt bae has no business in a chop shop.
Ask any real chef, chef bae has nooo business in a kitchen.
He’s a hype cook that’s all, great “look at me” place for rich folk with zero taste and simply wanna drop money to impress.
Zero soul is the food from start to finish, it’s all a gimmicky show.
which is a shame
Zero Soul food is the best explanation of his food
Me: man that looks so good
Looks down at my microwaved chicken nuggets and cries
The music always hypes me up during the cooking
Hey Guga!
Just letting you know I love your videos (surprisingly to me) and you’re an amazing cook/entertainer!
I literally just saw this on Salt Bae Instagram and the first thing I thought was “I hope Guga makes a video for this” 😂
Guga should've use the war robots to sear the fat
Burning dumpster fires do indeed sear a steak very well,
I’ll give you that.
@@xplodingmojo2087 I mean, the game used to be pretty good, but that was in 2017. It has changed alot since then and is no complete garbage.
@@hackerbot809 that’s what I’m saying. I loved the game, I used to be a die hard player. But now they plagued the entire game with lootboxes and microtransactions!
2:37 appreciate the beauty of his beef
Guga needs to open a steak house and instead of specials have "the guga experiment"
The average persons dealer: drug dealer
Gugas dealer: meat dealer
Yeah I know it's not funny but I don't really care....
Easy way to get beef tallow: trim a brisket. Cut the trimmed fat into small chunks and toss into a pot. Add an inch or two if water and simmer all day while you smoke the brisket.
The water helps with heat transfer at the start of the rendering process and then evaporates.
When rendered, strain with a paper towel and jar. Use in place of oil in any meat dish.
If you want to use it to cook a steak, do it in a cast iron skillet and stay below the smoke point. It works well there.
For Christmas, my aunt bought me a glass of black truffles. I’m so happy and will definitely try a Carbonara with it.
Guga! Try Koji rice the right way: Blend with water first (oatmeal consistency) bag with steaks in fridge for 3 days. Turns out way better!!
I half expect to see him do an uncle Roger dedicated fried rice video because he was the subject of his last video. The msg dry age experiment. It was funny because I was thinking uncle Roger the whole video when he made that one.
@@DeathBYDesign666 uncle roger reacted to it lol
Didn't he already made that twice in his sous vide channel?
@@mohawk4759 Yeah he did, you should watch it if you haven't already.
@@rafaelmoreno6331 he did but he used it dry. It needs water to work right.
The simultaneous fork drop lol
new title: me freaking out about a ruined expensive steak while my friend isn't too worried about it.
I order my steaks medium.
I just don't think I can finish a large.
That’s actually funny
Medium rare or nothinf
I like my steak small ;v
@@magamisic5924 I tried it once and it was kinda ew
yeah i like my steaks well done becuase why would i want them badly done
@7:25 **** Elon musk is really a Chinese agent operating a Chinese balloon 🎈??! 🤔 😂 😭
I was gonna comment on 'SaltBae' but I thought better of it after reading through the others.
Guga, thank you. I appreciate what you do & hope that you remain passionate & driven in your endeavors. You constantly incite hunger & wishes of being able to personally experience your creations & experiments.
Please continue to inspire...Both channels.
Happy Holidays, Guga, to you, your friends & loved ones & to everyone else.
This guy is legit the Willy wonka of meat
Influencers: "Oh, do you love Salt BAE?"
Chefs: "Where is the Salt Bay? The Baltic? Sure, whatever, it's great."
You should’ve had Angel dress up as salt bae, and then had him sprinkle salt on your steak like Salt bae before you ate the steak.
Facts
The burned oil is what messed this up.
It would still be ass
Guga, you've already earned the name, we're all convinced that your steaks are top grade in the world, we're dying to try it out.
Open a restaurant and a shipping service e.g. for your dry aged stuff 👏 I see zero reason why you would regret it
CEO of “exactly what I’m looking for“
When you render fat you should do it at a lower temperature; 250F will be plenty to render out the fat, you can also put it on racks in a roasting pan if there is a lot of meat attached to the fat still like in the case of the lamb.
Furthermore, your ovens temperature setting is not steady state, it will go through cycles, so if you set it to 375F it's going to blow past that in a heating cycle; stuff a temperature probe in the oven and watch how much it fluctuates.
I'm not an expert or anything, I just cook a lot, low and slow method is amazing for water fowl with a lot of fat that needs to be rendered out.
EDIT: I made that comment well before I realized you were trying to sear the beef with chunks of fat... that's not a good cooking method.
I rendered a bunch of beef fat earlier this week to make tomorrow's (xmas) roast potatoes in our slow cooker at 100C (212F). It worked perfectly. I do prefer lamb fat for those, but this is what I had.
@@RayBellis Sounds delish - though I wonder if lamb fat wouldn't be too overpowering? (I was surprised to hear these guys in the video saying lamb fat is not as strong as beef fat? Certainly not in my experience..)
It seems to be customary in the UK (and probably elsewhere) to use duck fat to cook potatoes. That's certainly a great combination!
The reason why that cow fat burns faster than the lamb is because lamb has more saturated fats, and saturated fats is more stable and has higher smoking point. And believe or not, saturated fat is healthier to consume after cooking than unsaturated fats (like seed oil) because the first oxidized less.
He should do a series where he explores national meat dishes for different countries. Would be interesting to see
8 ii in u by I'm my immunity let my guard kk km my lm all kk
@@Realtime1501 what?
@@SoggySocksYT pocket typing
@@Realtime1501 lol
When you say "cheers everybody" i always think... you dont know how i wish i could be there eating the same piece of meat haha, some times i kind of hate you hahaha. Greetings from Saltillo, Coahuila, México, please recibe a very friendly hug, i love your videos .
Did you study somethink related with food or how did you learn to coock.
It's so tender it brings tears to my eyes: nice job Guga never once has a steak brought tears to my eyes
Mr. Guga, I've been watching your channel all year and it's brought me a lot of entertainment. I had a few ideas for dry aging experiments:
Dry Age with Hummus
Dry Age with Cream Cheese
Dry Age with 3 (or more, dealer's choice) Cheese Sauce
Dry Age with Refried Beans
I don't know if any of these would be good, or even possible, just thought I'd bring them up. Keep up the good work, thank you for the amazing content, and have some happy holidays!
WAGYU doesn't grow on trees my good man, how much more WAGYU can you waste on simple ideas alone?
@@runawaytrain1979 bruh really come back after 2 years to say it’s a waste? My mans needs his sippy cup filled tryna start nothing with no one for no reason. You haven’t seen much of Guga’s content because he’s done these experiments with some pretty dumb things lol. And I never said it has to be wagyu, he does plenty of experiments with all sorts of types of steak. Heck he even has the experiments where he tries to make cheap steaks better with these dumb dry ages. GGEZ get rekt baby troll
Here's a Christmas idea; Guga dress up as Santa and give people free meat
Which type of meat
@@BladeMK oh
Why do you finish your sentences like that?! LOL I can't stop laughing!
Here is the secret; you have to use tail fat, which has an even higher smoke point and a very specific taste and you press it directly (perpendicular) on the grain, not against it.
Personally, if I see the chef wearing shades while cooking my food, I GTFO of that resto. But that's just me.
War Robots is one of the best games I've ever played for real