Can this SECRET WEAPON be the key of CHEAP Steaks?
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- Опубліковано 1 лют 2022
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Miso is something used all over the world! Usually made into soup and sauces, but today as suggested by my subscribers I try it with some steaks! I have no idea what to expect as I never heard or seen this done before, but that is why we do what we do. Here are the results.
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#Steak #Food #Cooking - Розваги
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I'm early, respond to me?
hi guga, can you dry age a steak in shrimp paste? I'm going to keep commenting this on every video until you do.
🧐 *DRY AGE WITH CAVIAR!!!* 🐠
Keep it cold ❄ 🌨 ☃ Keep it fresh
6th month asking! GO GUGA GO!
Is it possible for you to make of tier list of every experiment? I want to know which one is worth to give it a try :)
I just want to say thank you for captioning your videos. It really shows how much you care and think about your viewers. We all appreciate the effort you have taken to help us when most UA-camrs don’t. You guys are amazing!
I have a hearing impaired friend that loves cooking and is so talented a lot of youtubers dont caption videos. This is a little thing that is huge for some
Wow, thank you
So true. I'm hearing impaired, and this works great! :D Muito obrigado, Guga. Parabems
@@GugaFoods Guys, Guga, And Guga Guys
@@flashfive23 niiiiiiggaaaaa plllssszzz
Japanese Eggs + Japanese A5 like an egg nigiri needs to happen
Lets make this happen.
@@GugaFoods yems
@@GugaFoods don't you mean
"Let's du et"
did you mean... fish eggs lmao
@@GugaFoods you're the man, Guga!
There is a Japanese restaurant where I live that put miso butter to melt on top of steaks, I reckon that'll be a good one to try the next time you got some more miso around
Miso compound butters are goated
You got the tamagoyaki technique down! Now I want to see you make a traditional Japanese school bento (with steak, of course :P). Guga's bento!
Challenge accepted
@@GugaFoods やった！
@@jetlag1488 Good job homie, i'm already drooling lol.
It‘s just insane how Guga is always able to come up with new ways to cook steaks!!! 👌
It's all because of you GUYS, I try my best to put your ideas to the test and some of them are just AMAZING!
@@GugaFoods *cough* dryage reindeer-heart *cough*
@@avlinrbdig5715 dry-aged deer -heart-
@@zbady4595 reindeer-heart is very tasty tho
@@avlinrbdig5715 i feel there’s more chance that he’d like a dry-aged steak rather than an organ better
Leo and Guga wrapped the steak/sriracha miso in lettuce... Angel wrapped the egg in steak. This man gets me😆
Angel almost invariably can determine what the taste of the steak preparation is... he has an amazing palette, maybe a super taster!? He guesses right almost every time!!!
Was thinking the same exact thing
That is due to having an amazing uncle my man!
Would make sense that he doesnt like vegetables and seafood
Hmm...I think this was my idea 😀 However, I'm still waiting to see a whole roast dry aged in miso paste versus a control. I think that would be outstanding.
me too^^
Nah I don't really think it would be much different to this one...
Then again Guga makes everything seem like a feat smfh
You gotta wait 30 days
@@nolios. if he uses the miso marinade and dry ages in that it should have a strong effect
I commented this back in spring of 2020 😭😭 been waiting
Please dry age in edible dirt/ clay. It would be so interesting to see what tones and flavours it would give the meat. (Day 30 of asking)
And dry age in cocoa powder (day 2 of asking)
now *That* is an original idea.
I can just imagine Angel's face when he gets told the steak he just ate was aged in mud. 🤣🤣🤣
I like to replace the soy sauce with Miso in the egg mixture, it gives the tamagoyaki another depth of flavor, please give it a try!✨
Looking forward to seeing Miso dry-aged steak experiment!
Steak experiment idea: Try it with different spices. Ones you would normally never use on a steak like cinnamon.
Cinnamon is a flavor enhancer, so it could work pretty well... as long as he doesn't overdo it cause Cinnamon is *Pungent* A.F.
@@The_Keeper Yeah it's in Chinese 5 spice so it's probably ly fine,
@@TheStrahl 5 spice on steak sounds pretty bomb too
You know since you did Miso, I'm kind of interested to see if you could make like a Teriyaki type of Steak.
He’s featured it once on his ig inspired steak video
teriyaki steak already exists
@@shinysniper9537 Yeah I just watched it. Probably slipped past me looking for his other videos lol
You can try using ingredients from my country Indonesia, I'm really curious what it tastes like, sambal paste, beef rendang paste, and peanut sauce paste.
Sambal and rendang isnt just from indonesia..
Guga knows this already but FYI-a bite-sized slice of steak with lettuce and miso is the traditional way to eat Korean BBQ. :) Thank you Guga for bringing so many cultures and friends together on this INCREDIBLE channel while also explaining the science behind food! (Also, thank you to Angel and Leo for all your detailed descriptions-they bring all the flavors to life for all your fans!)
I'm korean
I never heard of using miso for Korean BBQ
You might be confused with a dish called Doenjang-jjigae
They both use soybeans but are made differently
The lettuce part is correct
We love you Guga! You are truly unique in how much detail you go into about how to make your recipes, and at the same time you make things simple and easy to understand. Please dry age some steaks in matcha green tea powder! It would make my day.
I’m really enjoying the videos (I enjoy them all) with you three as the taste testers. Perfect mix of personalities, and I feel you give a good balance of opinions and descriptions of what’s on the chopping block. Keep up the good work fellas!
You should do a experiment dry-aging a steak in garlic paste!
i hope you make a dry age experiment with miso, but since its so salty.. dunno if i would salt it afterwards. Keep up the cool content Guga!
I have a feeling the miso marinade would be better if you used sesame oil and rice vinegar instead of olive oil and sherry vinegar, but I could be wrong.
No, not sesme oil... too strong. it tends to overpower if used in the amounts you need in a marinade.
A little drop of sesame oil is all you need as a seasoning... or it'll stomp on other flavors.
Have either of you actually tried it?
You don't even need to try to guess the outcome. Have you ever used sesame oil?
@@cursetheroad many times.
Hey guga, I was wondering how a garlic paste dry aged steak would taste like. Give it some thought.
The obvious question, what about Sous vide with miso? I saw another youtuber doing it and apparently it was quite good
Big fan of you guys Guga!! And everyone in the team! Keep it up
That “cheap steak” looks incredible!
No such thing as a "cheap steak" anymore.
I treat beef like it is platinum !
Pork like gold!
Damn you poor af
@@TruTrae Money doesn't have much to do with it when nothing is on the shelf. Get ready.
@Seacock Nanny I am not being serious.
Never heard of a miso marinaded steak before, but since I like both very much maybe it's something I should give a try someday.
it's a must that all 3 of you guys are tasting. I cannot believe the stuff you come up with Guga!
Eee!!! Awesome, Brother! Thank you for taking my suggestion and doing this test! 🥳
Love to see miso on the channel! We got a miso dry age experiment coming up too?
"I know you might think I could run out of ideas one day.... but watch this"
Man you are a never ending flow of entertaining ideas 👌👌
You bet! We got to try everything and find out what works and what doesn't!
this is amazing content, thank you Guga for this, you're putting a smile on my face each time i watch your videos ! Angel makes me laugh a lot too haha
Now this is what I'm talking about. Always looking for a different view and ways to cook a steak ☺️. Thanks guys
please do a dry age experiment with this miso paste! it will be interesting
It looked good though. I hope you try the miso dryage as well
Mr.guga you changed my life your videos are amazing 👍
Guga, I was just wondering if maybe you guys could all do a video, kind of like an interview, and make something like a tier list for the experiments you've done! Ranking which experiments have been more successful and which ones haven't? Love your content and keep up the great work!
Guga you NEED to try cinnamon on steaks. It goes amazing with burgers but I’ve never tried on steaks. Makes the crust on burgers amazing
Dry age cinnamon paste on this channel
Really? That’s cool
@@rockbandplayit6018 Yeah man, Cinnamon does something magical for beef.
I used to put a pinch or two (Cinnamon is potent stuff) in my beef stew I made at work.
It would make the bland & crappy beef (no marbling, no fat on top, but a big-ass tendon instead) we got from our Catering company actually taste good.
You should dry age a steak in garlic and rosemary with a butter binder.
Love seeing Angel and Leo taste testing with you Guga!
Love your videos! For New Years made a prime rib with butter of the gods, Was awesome.
🧐 *DRY AGE WITH CAVIAR!!!* 🐠
Keep it cold ❄ 🌨 ☃ Keep it fresh
6th month asking! GO GUGA GO!
Every steak you make looks amazing!
Word, I suggested this a while back and I'm happy to see it happening!
The interaction between you 3 is half of what I watch your video's for, the great food is the other half!
I wonder what Guga uses to keep his grill so pristine. I usually clean mine with an onion after every use and it works ok, but between the grating is always an issue. I've even tried every grill brush I could find but they never last.
Pressure washing it maybe?
and perhaps also a strongly basic cleaner of some sort, to dissolve the organic residue.
It's probably replaced often either by him or the grill company. It's all about appearances nobody wants to see steaks on a heavily used grill. Or his right forearm is massive from alot of polishing.
@@JS-ol7jn That's gotta be it. He doesn't have any plugs for cleaning supplies either 🤔
Video idea: 5 different cuts of steak, mix them up so they don’t know which is which and see if they can guess them correctly
As Guga is about the crust, here's a hack to put some texture in your tamagoyaki. Use about a teaspoon of mirin. The mirin allows the omelette to form a paper thin browned crust quite rapidly and also knocks a lot of the fluff from the cooking egg allowing for thin layers.
Another option I've seen done is folding strips of nori seaweed into the tamagoyaki so it somewhat resembles a sushi roll.
Good video Guga! funny and a nice comparison.
You should dry age in cannabais butter. I would be curious how that affects the meat
😐
What did the sushi say to its fiance?
You make miso happy.
thats so stupid, I love it
THANK YOU SO MUCH FOR FINALLY DOING THIS
You did miso! Thank you so much, I've been dying to see what would happen.
Let’s go what a way to start my day
Hi Guga, I love your contents and I love meats.
So I want to see your take about cooking with HALAL meat and HALAL ingredients?
I'm a Muslim and we are forbidden to eat porks and ingredients with alcoholic stuff, and I still confuse what is better substitute for those alcoholic ingredients.
I wish you can read this and I'll be waiting for your next experiment video. Thanks!
My dad and I have been enjoying your vids, you've gotten us obsessed with your steak experiments and steak in general rofl
Hi Guga, just did an experiment here in sunny southern Spain which I think you might try. I use about 10 gallons of extra virgin olive oil a year thanks to my local friends gifting me their local production. This week end I tried the following . I put 1 litre of extra virgin olive oil in a saucepan together with garlic ginger and all my favorite herbs. I heated it for 5/6 hours and let it cool. Filtered it and then put in my lamb chops to marinate for 24hrs. You would not believe how the meat turned out. You must try this with other meats I am sure you will get fantastic results. No burn herbs, meat is clean but full of your favorite flavour. Keep up you good work I enjoy all of your programmes.
Gerald
What if you dry age steak with rice? Since rice has much grain, it should make the steak toughter
He did a experiment with Koji.
Steaks:
Cover heavy with coarse salt. Wait 40 minutes to 1 hour.
Let sit outside fridge.
Rinse and pat dry with paper towels.
Add pepper. NO SALT.
Fry, grill or broil with butter.
Salt makes even the toughest cut of beef tender.
Guga, I've got one for you and the guys to try. Steak, seasoned well and add red wine vinegar. Then refrigerate it overnight in a Catalina salad dressing marinade. I used to make this when I was stationed in Hawaii for my now adult kids and now every time they come to visit they want me to make it for them again! You guys will love it!!
Guga come on my man, this content is waaaaaaaay to fire!!!!! Lets go!🔥
Guga why don't u make a video using various Indian spices, on chicken rather than steak.
Trust me guga, Indian spices are really good and u get a tonne of varieties.
hi guga, can you dry age a steak in shrimp paste? I'm going to keep commenting this on every video until you do. now I know that this comment doesn't have a lot of likes right now, but watch this!
Guga PLEASE dry age with miso paste! I’ve been requesting this forever and you came so close with this video
Cool - we make our own miso, have several varieties ranging from soy/rice based to wheat, barley, etc. love miso!
My favorite 3 taste tester experts! Colorful description of taste.
Awesome idea dude, I’m definitely giving it a try! 🤤👍✨
i asked a while back for you to try miso. so glad you have now.
at home we usually use miso with pork instead of beef, sometimes chicken... might give it a try in the future...
i really dont know what it is about guga foods and sve but theres something about it that makes me wanna watch it every new video
Amazing video as always. I have a fun experiment for you to try if you haven't already, try to fry one steak in a frying pan, 2nd one sous vide and the 3rd one grilled
Love all of your crazy experiments!
Can you do something with mushrooms? Dried Japanese Shiitake are natural flavor bombs already with a lot of natural umami flavor. Wonder how porcinis or other strongly flavored mushrooms would work? Would love to see you do something with freeze dried mushroom powders and salt!
Thanks again for all of the great videos!
Thx fore a great video again!!
Greetz from Holland
Guga!! Can I fly you out to TX to cook for me and my family on my bday? Bc you’re videos always make me so hungry!!
Guga, I love your vids. I've been able to learn soooo much watching your stuff. Recently I heard there might be a steak cut called a "chuck eye" or the poor man's rib eye... is this really a thing? If so would you consider a head to head to see which cut is better and/or worth it?
Guga I have an idea for a video. Could you do your top ten best experiment steaks to see which is best.
Hi Guga I Love Miso. Your creativity it's just insanely wide. I do think plain Miso in this experiment is the winner. If I may suggest, I would love to see Mayo dry age experiment in the future and I think the result would be lovely.
Wow! I love miso - this looks great!
Hi Guga, love the videos.
Have to admit, when I saw the thumbnail, I thought you were using Pease Pudding.
However, it does make me wonder if Pease Pudding would be useful for dry aging. It's quite salty and forms a crust if left out..... plus, it tastes absolutely fantastic when fresh (amazing with ham in a sandwich)
Roasted sesame oil would go well in this, as well as subbing the cherry vinegar for black rice vinegar if you wanted a more stir fry flavor profile
i love Miso and my favourite application is making my own Miso Mayo. It tastes so good and goes with so many things
@9:55 "Steak with a little bit something extra on it 😆" lol!!
Hola Guga! Can you do a Salt vs ADOBO steak seasoning challenge!? Your videos are great content thank you so much!
Miso on anything is sooooo goood! Especially with rice!
Crushed red pepper dry age sounds really good, I would love to get my taste buds around that spice, make my dreams come true haha
Always love your videos Guga! As a Canadian, I'd love to see a maple butter dry aged steak... Just saying!
@gugafoods! Please try a dry aged miso wagyu!!! Love your work being a chef myself
Lets gooo, a guga video for my birthday
Guga's cooking always gets me hungry
The perfectly in sync "mmmm" on the first steak *chef's kiss*.
Someone please make a compilation of all the sides that guga made 😌
I've tried miso covered fish a few times... but to put it on a steak is something else! I'll try that for sure.
Guga has come far. Becoming a true food connoisseur means breaking the boundaries of food and not holding them to a pre conceived flavor of what works.
I have been waiting for the miso episode
How about dry age with miso? That should be something.
its always a good day when i see a new video
Guga! one of my favorite meats to make is Country Style pork ribs. I usually marinade it four hours to overnight with a little soy sauce, salt, pepper, garlic powder and some lemon pepper. What is an interesting way that you would prepare it?
I make a garlic miso butter spread that is absolutely delicious on bread, salmon, beef, vegetables, noodles. It's just good. I toast up some garlic in mirin and then add it and a decent amount of miso into some butter, basically making a compound butter, and slightly whipping it to be spreadable. It's really good. Can easily be altered with ginger, white pepper, add on some green onion. It's pretty great. For bread, put the spread on some bread and then put in an oven to get evenly toasted.
Eres un crack Guga, podrías subir videos en este canal sobre los Side Dish que haz hecho, como el Korean-Style CornDog o el Tamagoyaki, saludos.
Thanks for you videos Guga! I would love to hear your thoughts on chuck eye steak. I like to cook them and I’ve heard them referred to as “the poor man’s ribeye”.
One time I made fajitas with a miso soup pack (basically has dashi powder in it with some seaweed). The flavor was amazing.
I tried just miso too and didn't like it nearly as much. You should try making that marinade like you would miso soup but just thicker.