They said BUTTER Sucks, so we tried everything else on Steaks!
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- Опубліковано 2 тра 2023
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Butter and steak is always said to be the perfect marriage, but it looks like I was able to find some thing better and cheaper to use. Replacing butter on steaks sounds amazing!
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#food #challenge #recipe - Розваги
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Next video the king of compound butters!
13 minutes ago?
Guga needs to start "Raisin" the Steaks.
Add Raisins and water (and seasoning if desired) into a blender and mix until a paste is left.
From there the paste can be either spread onto the Steaks directly or mixed into a Compound Butter.
Can't believe all that crap in the Olivio butter. Wonder what percentage of the engine oils are actually Olive oil.
Try amul butte indian butter
To test your judges you should give them the same steak 3 times someday lol. It would be interesting to see if Leo tries to be fancy on his descriptions too haha
idk I feel like they would be too good at it and recognize they are the same since they have been doing it for so long now lol
they probably gonna figure out easily
They've done that already. Angel kept saying there's no difference.
@@aznwill12 Which video is it? I wanna watch it
@@aznwill12 Angel's palate is spot on. He is the best taste tester
Hi Guga, here is a video idea for you. I recently learned that snacks that use MSG sometimes also contain Disodium Inosinate and Disodium Guanylate (aka DSI/DSG or I+G) to enhance the effect of MSG by 20x-30x stronger (for example, Doritos, Pringles, KFC, Snyders Pretzel Pieces, Hidden Valley Ranch Dressing, etc).
From what I’ve seen, some people buy a 50/50 premix of DSI and DSG (for example, by the brand Make It Meaty) and then make a custom mix of 97g MSG and 3g DSI/DSG to make an “enhanced MSG mix”.
I was thinking the experiment could be this:
1. Steak + Salt Pepper Garlic (control)
2. Steak + SPG + MSG
3. Steak + SPG + MSG + DSI/DSG
Then maybe you could do a mini test with maybe another meat like chicken or maybe a potato based side dish or something, so we can see how it works with and without the MSG+DSI/DSG.
I can even see the video title already “Food scientists say THIS makes MSG BETTER!”
Anyways, I hope you give it a shot!
Here before this blows up
Guga give this man what he and I, and probably many other people, want.
Ill give u a thumbs up to be nice.
Yes, please!!!
Yesss
Finally a vegan butter alternative for my steaks 👌
Lol
😂
can't wait to spread it on my vegan brisket
🤣🤣🤣🤣🤣🤣🤣🤣😍🤪
LMAOO
Guga: we don’t like fancy food so much
Also Guga: Okay today we have A5 Wagyu
This is an excellent example about why you let the guys try before they know what it is. They would have probably thought the fake butter wasn't as good if they did know.
still waiting until Leo one day says "it's very good" and then we move on to the next steak
start counting the days cuz that wish will outlast all of our lives man :sadge:
I like Leo's descriptions
Nah I’m waiting for him to just grunt and quietly keep eating while Guga and Angel talk lol like Angel does
once you know the format of this show you only need to watch about 30 seconds of the video to get the story. add an adblocker and youre really cooking.
Agree
Guga: this side dish is super easy to make.
Also Guga: 15 steps later you've made deviled eggs.
that's not 15 steps, you're counting literally nothing as steps bruh
r/whooosh
The man put more effort into the side dish than I did for my 10th anniversary dinner. My God. Deep frying prosciutto as a garnish.
@@hegeliansours1312 you seem like a fun person to party with.
been annoying me too. up there with jamie oliver's "10 minute" dishes that don't count any prep or cleanup.
Those are the most well-marbled choice steaks that I’ve ever seen
I thought the same thing. Seriously.
Guge puts two pads of butter/olivio on two steaks, then proceeds to dump an entire bottle of squeezable butter over the last one and he wonders why it was preffered 😂😂😂
I love that gugas sponsored by a hair loss product and a health shake
I love the order everyone tried stuff. It made the tasting more fun to watch
Maybe it was the quantity of the squeezy "butter" that made them prefer it. It looked a lot more than you did with actual butter and the olive oil one.
That's what I noticed too!
Guga, can you try an experiment using Knorr Mexican tomato bouillon? It’s what Mexican restaurants typically use in their rice, but it’s loaded with MSG, and other umami ingredients. Maybe you can put it next to using canned tomatoes and fresh tomatoes, against a control, or one with just MSG.
I like this idea
I think he did already.
This sounds really good. I bet we cant get this in Canada😢
Love this idea I always use it when I make baked chicken it is great to add to butter and do under the skin also on turkey with lots of white pepper for spice yumm!
@@nervousbabbs2769 I add it to my chicken when I make chicken fajitas. It’s so good.
Always love you videos Guga. I think it would be interesting if you can dry age steaks in shrimp paste, one the most famous ingredients in Asia =))
I absolutely love that stuff! It really adds a boost to kimchi paste, ramen, stir fry, ect.
Up! Been waiting for this to happen. Fermented Shrimp Paste is an Umami bomb, Guga!
I feel like that would be great or an absolute disaster no inbetween
@@i_fuze_hostages6 I lean towards disaster
Trassie, good idea
Is there a guga video comparing basic butter, kerrygold, and homemade butter on steaks?
The rolling the knife egg hack is awesome. I've been using that for some time. I also suggest that once the eggs come to a boil set the timer for 1 minute, then remove the pot and cover for 14 minutes, then ice bath. Perfect hardboiled eggs every time.
I like the idea of mixing up the control.
Guga is always so cheery in the videos, I wonder what his dark side is like. 🤣
I love their reactions so much and how descriptive ya'll are lol. I hope I get to eat something oneday that makes me react like that.
Guga keeps leaving my mouth watering 😅, I love this channel sm😊
Would be cool to see an experiment with lard/tallow making alternative compound butters.
I also saw a weird video of someone 'deep frying' potato snacks in rock salt (it looked like they were frying it in sand), apparently it's called hot salt frying, could you 'deep fry' a steak like that without turning it into a salt lick?
I wouldn't touch any of those 4 options. Give me real butter! 🤣
“To make this side dish it is ridiculously easy and here’s how.” Guga. That is not easy
Love the videos Guga You gotta heve all the crew on the vid ❤❤
Thanks for finally mix up the control steak. Love the videos :D
Hello Guga, from Spain here! I always wondered if you could try "Manteca Colorá" to cook steaks. It's a traditional butter here in the south of Spain. it has a red tone to it, and it has a very special taste.
Wow, I would love to see something like that, I'm from Seville and I usually eat a toast with it once a week, it's amazing!
That sounds delicious, I've always wanted to try different cuisines from different countries, including Spain.
@@IdkNosekuantos Cadiz here!!!
Damn!! Guga's side dishes are always ridiculously easy. Which is 100% true
*2,000,000%
But would you 10 out of 10 definitely recommend them
@@liesallliesYes but just once in a while, they are very fatty
What a great guy you are Guga! I bet you are an amazing friend
i love watching guga eats while i eat xD
i liked the mixed up orders of the steaks
You should keep that and confuse the testers and get a more unexpected reaction from them
THANK YOU GUGA! After all this time, REAL BLIND TASTE TESTS!
Love the editing and video!
I love the random order of experiments and control! It gets rid of bias.
Do one comparing regular butter to cultured butter
Right, cultured is tangier, more flavor, like buttermilk. BEST 👌
Guga's in the US. Cultured butter is.... well not exactly the norm here. It's a specialty thing. It's not something a lot of us have tried, really.
Its always nice when Gugs uploads
I like the switch up on the control.
Your personality brings us joy, your recipes brings us taste! Thanks Guga 🇱🇹
You need to do a side dish recipe book. Please ! 🙏🏾
Silêncio, o Guga está descobrindo margarina 😂😂🤣🤣
Great cookbook Guga!
l just downloaded it from Libgen and it's pretty good.
Never stop posting content Guga!!!!!
This is most difficult side dish, that Guga said "Ridiculously easy"😄
Lol, it's hilarious watching Guga completely dumbfounded! 100% caught off guard by their reactions! 😂 now I gotta try this!
Miyoko’s Oat Milk Butter is amazing. Highly recommend you try that one on stakes. We used it on our xmas roast and mashed tatters last year.
the way the last ones butter was still pooled and didnt instantly melt might be why the butter permeated more
Hi Guga !
You always use garlic powder to season your steak, but I was wondering if it would not be better to use other garlic seasoning like fresh garlic, garlic paste or some kind of garlic compound better ?
Would you make a video about testing different kind of garlic seasoning to find out the best way ?
Love you
From my 7 year old daughter, Thatcher: "Hi Guga! I really like your channel and I think your videos are really funny. I love all the experiments and I really hope you keep posting as much as you can! Thanks for being one of the best steak makers around! Bye Guga!"
On steak, burgers and pork chops,
I love the garlic herb butter from Land o Lakes...delicious!!!
Guga Foods thanks for this video I love it.
You should try chili powder along with your regular seasonings. I'm curious how it would taste with a chili powder compound butter, too.
Guga: We don’t like fancy foods.
Also Guga: Today we’re eating Japanese A5 wagyu.
probably what he meant is too much stuff in one dish... something like Salt Bae crap
That Olivio thing has buttermilk listed, so I am not surprised it browned at all; I think both it and the squeeze-bottle thing has diacetyl and/or 2,3-butanediol, the two major compounds contributing to the flavour of butter.
love this channel lol and I had a dream Guga was snowboarding down a mountain doing tons of backflips off ramps for some reason
Guga can you pls try to dry age steak with seasoned salt im very intrested to see how this experiment turns out
Guga admits that BBQers use the squeeze Parkay as a secret weapon, then is surprised to find out that as long as you don't know about it, everyone loves it the most. If people preferred regular butter, BBQers would just use that. Guga should start tasting blind, to make sure he's being objective as well.
Not necessarily. There are other reasons to use it besides whether people like it better or not. It's shelf stable as all hell and it's mostly soybean oil, so it's got a seriously high smoke point.... much higher than butter. It's like picking anything.... sometimes your priorities are different from what you might expect. (IE leave something made with butter in a bbq pit for sixteen hours and it's not going to taste like butter anymore anyway and will have burned up long since, so might as well use glorified margarine that will actually last through the entire cook....)
@@corwinweber693 That makes sense, cheers.
I'm new to your channel and you clearly know your stuff, do you ever do videos about the skills and techniques to BBQ, smoke and all that jazz?
I love love love Best Foods/Hellmans mayo on a steak!
I recently tried Land-O-Lakes butter with olive oil and sea salt. It worked exceptionally well 🧐
Guga when speaking about the side dish: “It’s ridiculously easy!”
Also Guga: You’ll need your food processor, piping bag, oven and deep fryer.
Ok to be fair, 'deep' frying like that is a LOT less of a pain in the ass than regular deep frying is. Less oil to clean up if nothing else.
I made the deviled eggs to try your recipe, and they were good, I also experimented with other mixes and found that I preferred spicy brown mustard in place of the Dijon mustard. It gives a good flavor profile and a little more zing. I also added jalapeños to the filling for a little more kick. You should give them a try😁😁😁
I loved the reference to stalekracker. That was money dude!
Guga, I would love for you to try American Butter vs European Butter. American butter has 80% fat while European butter has between 82% and 90% fat. I know more fat is better when it comes to baking, but is more fat better when it comes to a steak? I would love to know the answer that only Guga can provide!
Almost all European butter has 82% of fat, anything higher is much rarer and it goes only up to 85%, no more. And even 2% already makes some difference in taste, not only in baking, but overall
That side dish looks like a restaurant level starter. 👏
Everything he makes is above restaurant level!
I love your videos, you should try dry aging a steak in garlic and rosemary with a butter binder.
when he pushed the side dish out at 3:07 I saw delicious art lol
Guga sure is innovative. Steaks can be cooked in many different ways.
Guga’s like a mad scientist mixing concoctions together to make explosive liquids but he’s doing it with steaks to improve their flavor.
Wow.
I did NOT expect those results!
Guga always coming in with the best side dishes!
This feels like an endorsment. Hard to believe you can beat butter.
I don't know why. But i now want Guga to do something with steak and hollandaise.
7:30 the classic Stale Kracker ‘Dats money dude’ love it
Guga commentary is the best 😂😂😂
"Does poison taste better than real butter? Let's find out!"
I wouldn't touch those seed oils with a ten foot pole !
@@mkroach59nope rather have real butter.
Every time I see him start a sear with Grapeseed oil, it chips away a tiny piece of my soul.
Exactly, all those seed oils is a massive red flag.
If it takes 10 ingredients (and some of those ingredients have been hydrogenated and bleached) to replicate butter, mayyyyybe don't eat it.
Can you dry age a steak in McDonald's sweet 'n sour sauce
I really wanna see how it is going to taste
Okay now I am getting one of them blue bottles. I have got to try this.
I use the UK alternative of the olive oil butter all the time. Glad to see it get some love.
Theres a reason Parkay is king in BBQ comps👌
Can you try dry aging pizza next? Maybe with butter! P.s im Italian so it would mean alot! Thanks!
Guga you should make a compound butter with the squeezable butter
That sqeezabke butter on corn is unmatched !!🔥
Aren't the milk solids caramelizing when butter browns? Could you potentially increase the concentration of milk solids by adding milk powder to butter?
I remember that the milk powder experiment was a good one, combining that with butter almost can't be a bad idea :)
That, or probably cheating it with buttermilk would be more appropriate.
Buttermilk is the extras that you get when making butter. So the creamy milk solids are left in there.
@@Ratseeker That hasn't been true for a long time. Modern buttermilk is cultured. It's regular milk with bacteria added to it. It's more like seriously loose yogurt than anything else. Traditionally yes, buttermilk was the milk left over from making butter, and the milk they used for butter was usually slightly fermented, hence the sour flavor of the leftover liquids.... but that really hasn't been widely done for decades.
That was not the outcome I expected. Time to go buy some!
save your health just buy the real deal
@@ArshdeepSingh-oc1oo how is real butter healthier? The squeezy soy oil butter is acutally way lower in saturated fats and cholesterol
@@dingus42people spreading myths lol
@@dingus42 saturated fats are actually not that bad. Recent studies show no real correlation between eating saturated fats and heart diseases. False science from decades ago still influences people.
@@dingus42 that's what they want u to think brother if u would put some two cents into your research u would be suprised how bad it is
Bruh. I have learned so many different recipes from Guga and the crazy part is I love every single one of them better than every previous recipe. Thank you so much from Puerto Rico! He can now claim me on his taxes 😂😂😂😂😂
Just did a pork roast with Guga Rub. Phenomenal!
When Guga says the sidedish is "ridiculously easy" I am always excited thinking I might make it myself. But as soon as he whips out the piping bag I'm like nah. He lyin'.
Next time you do something like this, maybe have Angel or an editor randomly place the steaks for the taste to make it more of a blind test.
Soil bean. 😊😂
Thanks for the video. ❤
Hugs you always use salt pepper garlic, as you said a very simple seasoning. Please make a video trying different types of seasoning blends
It’s funny how the buttered toast testing is done by other behind the scenes crew instead of angel and Leo. Probably for time since Leo would have went on and on about the differences in the “butters”. Lol
These butter replacements are not good for you at all
Great techniques, you're on a roll.
Those “choice” steaks had more marbling than most of your prime steaks.
Maybe that's the result because Guga clearly put more of the blue squeeze bottle "butter" compared to the rest?
Cancer-based replacements for healthy animal fat: a comprehensive guide.
Everything causes cancer
Love the stalekracker reference!
Guga can you make brown butter with extra milk solids added in for a compound butter vs regular compound butter
No Seed oils, or imitation butter for me, thank you! I'll stick to my compound butters made with Plugra !
Yeah, I wish Guga would get the memo about seed oils.
Kerry gold butter is best butter ive ever used
Guga my family says thanks for teaching me to perfect steak. ❤
Love your channel