I've been marinating steak in Lea & Perrin's overnight to 24 hr for the past 30 years. I learned it from my dad who picked up the idea in Germany in the 1970s. We use ribeye and they always turn out amazing. I'm sure NY strip would be excellent as well. We've eaten 1 week marinated a couple times (fun fact: after a couple hours in the fridge, they're room temp stable for at least a week) and they were still very good but definitely sweeter tasting. We used to take these backpacking.
can we all take a moment to appreciate the momentous amount of planning it takes to be able to pull off different periods of dry aging/ marinating and still continue to be able to release videos consistently
Great job on the weight loss journey! I’ve been watching your videos for years and this is the first I’m really starting to notice it! It takes a lot of heart and passion to achieve what you have and I’m genuinely proud of you. Thanks for all the best steak and side dish recipes. Go GUGA!
I was fortunate to have an uncle who was a barbecue master. He was from Texas and could really barbecue. He wasn’t as good at steaks as Guga, but his brisket was amazing.
You pretty much nailed the pronounciation of Worcestershire (Wooster-sher) sauce also known as Worcester (Wooster) sauce. And yes, it was a Yorkshire (York-sher) Pudding. Only difference here is we use beef dripping (beef fat) as we don't use a lot of Wagyu here. For a filled yorkshire pud here, we usually cook it and either fill it with a roast meat (anything goes - lamb, beef, pork, chicken, turkey... Even sausages sometimes) and brown gravy (made from meat juices) as well as vegetables like carrots, peas, sweetcorn, sugarsnap peas and roast potatoes. Awesome on a really cold day when you need a little comfort food!
I always find it funny watching anyone but the British trying to pronounce Worcestershire. Guga is the best I’ve seen so far. It’s not perfect but it’s very nearly there
I've dehydrated and powderized Worchestershire Sauce before and let me tell you, it makes for an amazing steak rub. It happened entirely by accident, but I made the most of it.
@@Bacnow We were playing around in the kitchen with different jerky's and put a pan of L&P in the dehydrator. We were supposed to add more spices, etc, and then some beef, but forgot. Went back a few days later and there were crystals on the side of the pan, which I tried and they were AMAZING! We scraped them back into the liquid (thus acting as seed crystals) and kept adding L&P and dehydrating for, like, 45-60 days (might have been even longer) until there was about 3cm of crystal in the bottom. Into the mortar it went.
The batter in the oven fluffing up and falling flat once taken out looks a whole lot like a Swedish Oven Pancake, same or similar recipe too. I like to make mine with small cubes of salted pork (basically Bacon but not smoked), Bacon works too, if it's Canadian/British Backon, mixed in, typically the prefried pork is put in first and then the mix is poured on top, the pork bits will mix relatively evenly naturally (speaking top/bottom). Served with Lingonberry jam.
Next time you make a Yorkshire pudding guga, add some salt and pepper directly to the oil right before you add the batter, you get a nice seasoned bottom crust and it’s delicious! Little tip here from the uk 😊
Good stuff, ive been marinating beef and venison with the W. Sauce for years. Something i really like to do is combine w. sauce with soy or teriyaki sauce, minced garlic black pepper, crushed red pepper and brown sugar. Mix it all up really good and soak the meat in that, overnight, 2 nights tops! Its always made pretty killer steaks on the grill.
I read this before I got to that bit in the video, I was expecting york-shire, like the shire from the Hobbit but what we got... yerk-sharr?? Brilliant, love it. It's like he knew it's not pronounced how it looks, but wasn't exactly sure, and just went for it.
Hello, Guga. I’ve just wrapped a prime rib and marinated in Worcester sauce. I’d love to see you do a steak wrapped and marinated in Coconut Secret. It’s a Soy Sauce substitute made from Coconut tree sap and sea salt. It is an amazing sauce.
Man, still amazed by Guga's transformation. I was away from the channel for his entire weight shedding phase, so it just looks like he's half the man he was last time I saw him
Gugs there is a pub near me in England that does a huge yorkshire pudding like you made and then loads it up with mash potatoe, pork sausages and onion gravy
One experiment I'd like to see would be fondant potato fries. One reason why fondant potatoes are so delicious is because of the stock that they are cooked in. The best chips (or french fries in America) are triple cooked, first boiled in water then fried twice in oil. Just think how much nicer they'd be if they were boiled in stock instead of water before frying. You could have an experiment with boiled in water as the control, then having the experiment being boiled in various different stocks, like chicken or beef stock. Then have a delicious steak as the side dish.
Add a pinch of baking soda to your Yorkshire pudding and use beef dripping mixed with olive oil your puddings will stay risen and taste amazing make sure fat/oil mix is hot!
Savoury casserole using w sauce, tomato sauce and a touch of extra vinegar is awesome with some mashed potatoes. Can also do a savoury mince same style to put in toasted sandwiches which is great on a cold day.
Bro! You have lost so much weight! Happy for you my friend! Been watching your videos for years, all the way back to Big Mac butter! Love everything you do man, keep being awesome!
as someone that grew up in the West Midlands (In England 😂) we have always pronounced its "Wussta" sauce. and most of us only ever ate it when our parents put it in Spaghetti Bolognese to make it fancy 🤣 also your Yorkie pud wasn't too bad. the only tip i would suggest is not using the blender. it takes a lot of air out. I also leave the batter in the fridge for an hour or 2. and use Duck/Goose fat or Beef Dripping
I was curious whether I was pronouncing it correctly, and looked it up to find out it was indeed pronounced like that, or "war-sher" for a quick shorthand slang (at least that's what the source claimed). It's taken me a few years, and I'm still having to catch myself to say it correctly. EDIT: And after that I can't help but notice when people spell it Worchestershire too. Makes me snicker.
@@XionEternum War-Stir would be the shorthand as it relates to Worcester the town, located in Worcestershire, the county. its the 'ce' in the middle that confuses folk as you don't say it.
Dubya sauce is a great way to make a cheap steak edible. Sometimes you will find those 4 or 5 packs of miscut sirloins at the store. These are perfect to marinate just for a few hours. I do W sauce with a couple teaspoons of black pepper. The W sauce wicks the black pepper flavor into the meat. That ends up being a good time with a good sear.
Guga should definitely start some meal prep videos since basically everyday he’s got stuff ready that’s been aging or whatever , so you know his meals everyday are planned around that and yet I have no clue what I’m making for dinner and it’s 4:56pm
95% of people will be better off just saying Woosta-sauce as to how bad they are at calling it a bootle of woosta-sheer. In everyday situations I never hear people put the shire bit on the end anyway in every day Britain. So yes, in everyday practice the shire bit is essentially silent.
Woo - Stir - cher sauce is probably the best way of describing it without relying on the native pronunciations. Turns out we just say every word as lazily as possible over here in the british isles.
Try getting hold of "Hendersons Relish". It's very much like L&P Worcestershire sauce , but a much more pronounced flavour. Does the rest of the world have a different colour label? The one we know here in England is Orange with black lettering.
Goes great on a grilled cheese. I used to live by the old factory for it, so on a clear day with just the right breeze, I'd get the smell wafting into my bedroom. Loved it.
Speaking as a Yorskhireman, i like your take on the Yorkshire pud. I might give it a go, i struggle to do Yorkshire puddings properly. My mother and my gran have tried to teach me, but i always naff em up, they come out as Yorkshire biscuits.
I think you should do two experiments with I-round, the first is a roundup of the different tenderizing techniques but then cook the results sues vied with wagyu fat sealed in the bag wit it, have both and untenderized I-round and a normal steak both cooked the same way as your controls. The second is to use I-round to make ground beef and then mix that with each kind of fat you have ever played with on the channel, use your standard 80/20 non-I round as your control.
Guga, long time Watcher of your channel and Sous Vide channel. I haven't seen the Ribeye cap ever make a return, you all loved it 5-6 years ago. Would like to see some updated videos of that.
Guga brother, love the show, and the YT cooking community as a whole, but as a proud yorkshireman, I have to say... You just made a yorkshire pudding the exact way we have in yorkshire for as long as they've existed, and said you're not gonna call it yorkshire pudding because its your recipe. There are many slightly different twists on it bit they're all yorkshire puddings. That's like refusing to call a pizza a pizza brother. Respect the yorkshire pudding and its heritage!
Nice job 👍🏻 Btw. In England, We generally pronounce it like "Woostersheer" Sauce or "Wooster" Sauce for short as there's a Town/City in Worcestershire called Worcester.. (and its quicker to say Wooster Sauce, but that might just be a London thing?) lol.. its a MUST in a "Bloody Mary" Cocktail, Large Double Vodka Tomato Juice, good few glugs of Worcester Sauce with a splash of Tobasco Sauce.. properly 'more-ish'! 😉😎👌🏻🏴🇬🇧
if you do it with worcestershire sauce, why not try using "knorr liquid seasoning original" and please try it, and its good even when your just eating fry egg and rice. hope you use it soon. it's the sauce every Filipino loves
My best steak I ever had was a steak that was marinating for about a full day as the meat was pre prepared prior to going out camping. It was almost as if I drank that straight from the bottle but it was incredible. Start with ordinary prime cuts of ribeye on the grill. If you plan on using A4 or A5 wagyu I highly recommend you sear the steaks first via frying pan before going on the grill. Failure to do that and you’ll lose too much juice from the steak.
I’ll never forget my first encounter with aged beef steak. I turned 18, and my mom and step dad took me to the most expensive steak house in Chicago. They ordered me the most expensive steak on the menus. The waiter place a slab of ribeye on a sizzling platter down in front of me. I cut into what looked like a beautiful piece of meat. As I lifted the fork toward my mouth, the unmistakable smell of oxidized lipid (aka the smell of road kill on a hot august southern day) hit. I managed to choke down 2 bites. How anyone comes to enjoy that in the flavor of a meal, I do not understand. I’d rather chew shoe leather from an nba players shoes after a game. Nope. Nope. Nope. I just can’t get past the smell. It’s overwhelming. Limburger cheese is positively sweet and floral in comparison. Do most people not smell the road kill? I know my nose and taste are sensitive. For example I can tell if a dish was prepared in a slow cooker by either smell alone, or the taste of oxidized lipid from the long heat exposure.
I marinate quarter inch strips of round in a half-and-half mix of worcestershire and soy sauce overnight, and air dry them for 6 hours, hanging in front of a fan, to make jerky.
You got the Worcestershire pronunciation perfect! Just carry that over to Yorkshire and you’ll be golden! “York-sheer” We’re not hobbits who live in the shires over here guys haha
Englishman here. There are basically two ways to pronounce "Worcestershire": WUSS-tuh-shuh (three syllables) or WUSS-ter-shyer, depending on regional accent. Both are valid. I love you, dear Americans, but you always get this one wrong. ❤ Edit: My housemate, an East Londoner, informs me that southerners just go with WUH-stuh (two syllables) and drop the county (-shire) entirely. As in "pass us the WHU-stuh". So three ways to pronounce this one.
Try marinate it with "Soy sauce, half vinegar, ½ lemon or 4 kalamansi, oyster sauce, sliced garlic, sliced onion, put sliced chilly pepper is optional" mix it and marinate it 1 day.
Guy! LOVE Your Channel and live on both coasts, best way to say it is "Wisstishiah" Its a combination of UK and Mass and Worchester is pronounced "Wisstah" This is real. WISSTERSHEER
As an Englishman, and one who lived in Worcestershire... I am thrilled that you seem to the the only none UK resident I've ever come across who can pronounce Worcestershire properly! ... Well done"!
Still waiting for Guga to cook normal steaks and troll his crew saying he did an experiment
guga is not prank channel
is not prank channel guga
not prank channel guga is
prank channel guga is not
guga prank is not channel
I've been marinating steak in Lea & Perrin's overnight to 24 hr for the past 30 years. I learned it from my dad who picked up the idea in Germany in the 1970s. We use ribeye and they always turn out amazing. I'm sure NY strip would be excellent as well.
We've eaten 1 week marinated a couple times (fun fact: after a couple hours in the fridge, they're room temp stable for at least a week) and they were still very good but definitely sweeter tasting. We used to take these backpacking.
How are they able to marinade it for 1 month. Even in the fridge wouldn't the meat go bad?
can we all take a moment to appreciate the momentous amount of planning it takes to be able to pull off different periods of dry aging/ marinating and still continue to be able to release videos consistently
And also on multiple channels
His calendar on his phone must be just bizarre. Monday, Cheez Whiz dry age 1 month. Tuesday, Marinate chicken in YooHoo....
@@TheBigburcieyou give him too much credit lol if this was the case he wouldn’t forget experiments for weeks haha
Appreciate
i always think of this.. very talented
I’m from Worcestershire, crazy to see how popular this sauce is and hilarious to hear Americans pronounce it. Great video Guga!
Again, "Wash Your Sister" sauce!!
@@noahvail2583Not quite, but close. Good effort 👍🏼
Guga pronounced it perfectly.
What's the correct pronunciation?
@@stephentarantino1313oh here we go. I guarantee you'll get tons of different answers even from the Brits. Even they're not in agreement.
Dry age with horseradish sauce.
have a 3 day ver !
Nah bruh we need umami flavors. DA in Chinese mustard
Will this be the new oyster sauce meme?
Okay... After Oyster Sauce guy, we have this one
Do It for 1/3/6 hours 🤔
Great job on the weight loss journey! I’ve been watching your videos for years and this is the first I’m really starting to notice it! It takes a lot of heart and passion to achieve what you have and I’m genuinely proud of you. Thanks for all the best steak and side dish recipes. Go GUGA!
5:27 oh man the sync is top notch
I noticed and appreciated that! Those little touches show the skill of his editing team. This is better than TV quality content.
I appreciate you too pointing that out
It really is beautiful.
9:22 the fact that guga doesn't know how to say it in English means you know that dish is 🔥🔥🔥
This is one of the most English words you have ever heard.
war chest er shire...
Is what I always tried to say because that's what it spells.
@@RayF6126 click the time stamp my friend, I am not talking about “Worcestershire” or “yorkshire”
@@polymathicperturbations1476 Around here, people pronounce it like "Worshtershire"
@@matthewlawton9241 because they can't read.
Didn't have an uncle like Gugs growing up, my next goal is to be like Guga to my nephews ❤❤
I was fortunate to have an uncle who was a barbecue master. He was from Texas and could really barbecue. He wasn’t as good at steaks as Guga, but his brisket was amazing.
Hope you're rich af & can afford to cook a ton of steaks every day!
11:33 Wash Your Sister Sauce!!!!!😂😂😂😂😂😂
What the heck😂
aight bet
You pretty much nailed the pronounciation of Worcestershire (Wooster-sher) sauce also known as Worcester (Wooster) sauce. And yes, it was a Yorkshire (York-sher) Pudding. Only difference here is we use beef dripping (beef fat) as we don't use a lot of Wagyu here.
For a filled yorkshire pud here, we usually cook it and either fill it with a roast meat (anything goes - lamb, beef, pork, chicken, turkey... Even sausages sometimes) and brown gravy (made from meat juices) as well as vegetables like carrots, peas, sweetcorn, sugarsnap peas and roast potatoes. Awesome on a really cold day when you need a little comfort food!
The pronunciation is easy; it's the spelling that is difficult.
I’m not claiming that you’re wrong or that I’m right but I’ve always pronounced it as Worce-ster-shire. I think the R in Worce makes a big difference.
@Olly1775 You do you, chief! As a UK resident, that's how we usually pronounce it. :)
@@Olly1775yes as a Brit I can say that at least in the vast majority of this country we don’t pronounce the r as you said in the worcest bit.
Excellent comment.
I always find it funny watching anyone but the British trying to pronounce Worcestershire. Guga is the best I’ve seen so far. It’s not perfect but it’s very nearly there
Sounded perfect to me.
I kinda miss the "dryage in oyster sauce" comments lol
What happened to him
@@ed752Guga listened and did it
@@ed752 its done already...so he stopped commenting
@aloysiusoh197 legends never die
I was thinking the exact same thing. But it turned out amazing so bring in more recommendations.
90% of the time I make steak, it's marinated in Worcestershire sauce for like 2-5 hours. Makes it super soft
I've dehydrated and powderized Worchestershire Sauce before and let me tell you, it makes for an amazing steak rub. It happened entirely by accident, but I made the most of it.
How ?
Yeah bro, give us your technique for creating powdered Worcestershire sauce!!!?
@@Bacnow We were playing around in the kitchen with different jerky's and put a pan of L&P in the dehydrator. We were supposed to add more spices, etc, and then some beef, but forgot. Went back a few days later and there were crystals on the side of the pan, which I tried and they were AMAZING! We scraped them back into the liquid (thus acting as seed crystals) and kept adding L&P and dehydrating for, like, 45-60 days (might have been even longer) until there was about 3cm of crystal in the bottom. Into the mortar it went.
@@ryanstewart4444 - that’s awesome! Thanks for sharing! I’ll have to give that a try.
The batter in the oven fluffing up and falling flat once taken out looks a whole lot like a Swedish Oven Pancake, same or similar recipe too.
I like to make mine with small cubes of salted pork (basically Bacon but not smoked), Bacon works too, if it's Canadian/British Backon, mixed in, typically the prefried pork is put in first and then the mix is poured on top, the pork bits will mix relatively evenly naturally (speaking top/bottom). Served with Lingonberry jam.
Gugas side dishes are a normal households main meal LOL 😂
Next time you make a Yorkshire pudding guga, add some salt and pepper directly to the oil right before you add the batter, you get a nice seasoned bottom crust and it’s delicious!
Little tip here from the uk 😊
Thanks for the tip!
0:51 bro left the cap on and had to keep pouring it for like 5 minutes 😂
But at 1:09 he figured it out haha
@@Pikawarps This is the reason I read the comments! 😂
Don’t need a lot of these bad boy it’s strong taste
Good stuff, ive been marinating beef and venison with the W. Sauce for years. Something i really like to do is combine w. sauce with soy or teriyaki sauce, minced garlic black pepper, crushed red pepper and brown sugar. Mix it all up really good and soak the meat in that, overnight, 2 nights tops! Its always made pretty killer steaks on the grill.
I like how Guga managed to get Worcestershire pronunciation correct only to completely fail at Yorkshire.. :D
I read this before I got to that bit in the video, I was expecting york-shire, like the shire from the Hobbit but what we got... yerk-sharr?? Brilliant, love it. It's like he knew it's not pronounced how it looks, but wasn't exactly sure, and just went for it.
Ha ha true, but I welcome the best north american pronunciation of 'Worcestershire' I have heard on YT
Hello, Guga. I’ve just wrapped a prime rib and marinated in Worcester sauce.
I’d love to see you do a steak wrapped and marinated in Coconut Secret. It’s a Soy Sauce substitute made from Coconut tree sap and sea salt. It is an amazing sauce.
Man, still amazed by Guga's transformation. I was away from the channel for his entire weight shedding phase, so it just looks like he's half the man he was last time I saw him
His video is still very informative on how to lose weight
Oh wow same here I was just listening to it and not paying attention to the video!
This is the first time I've seen him since he trimmed down.
🎉
Correction, 1/2 the weight but twice the man.
Mad respect for anyone who can loose weight, not easy in the modern world with so much temptation.
I love Guga with his “ super simple sides “ always looks like it’s more work than he says
Gugs there is a pub near me in England that does a huge yorkshire pudding like you made and then loads it up with mash potatoe, pork sausages and onion gravy
That sounds devine honestly
Putting mashes potato in that has ruined that toad in the hole
Sounds awesome.
❤
Ok?
People who live outside of the uk seem to love worcestershire sauce more than i do and i live 15 minutes away from the factory in worcestershire!
11:10 wash your sister sauce lol
worship this tire sauce
Woozy sauce
Charcoal is the best for flavor. Gas is only good for if you’re in a rush to cook something. I only use charcoal
0:13 Best Pronunciation For Worcestershire Sauce I've Ever Heard 😂😂😂😂😂
"Best Pronunciation For Worcestershire"
There are two proper pronunciations. 1. Lea & Perrins. 2. Wouster.
11:08 This is the best pronunciation for it. If you're gonna cringe it, go maximum cringe.
there is a american bbq guy that has his own Washyoursister sauce:D look it up:D
Another way of pronouncing it. Black sauce. That's what we called it as kids.
@@carlgoldsmith5444 "Black sauce"
Now that you mention it, I have heard that too.
One experiment I'd like to see would be fondant potato fries. One reason why fondant potatoes are so delicious is because of the stock that they are cooked in. The best chips (or french fries in America) are triple cooked, first boiled in water then fried twice in oil. Just think how much nicer they'd be if they were boiled in stock instead of water before frying. You could have an experiment with boiled in water as the control, then having the experiment being boiled in various different stocks, like chicken or beef stock. Then have a delicious steak as the side dish.
Gotta do one in the "MSG of Alabama", Dale's Seasoning!!!
Love me some Dale's seasoning.
Dale's is just fake soy sauce with a few additives.
Dale's is mostly fake soy sauce with a few additives.
"inc*st dry age"
I met the owner one time, he had a condo next door to us in Lincoln, AL. Real nice guy, he gave us 3 gallons of that stuff lol
I appreciate the great lengths chefs go to in terms of time to be on the top of the competition.
Let’s be honest, I came here to watch 3 people outside the UK try to pronounce Worcestershire… and I was not disappointed 😂😂😂
Guga did a pretty good job with the pronunciation, valiant effort 👏
Hi Guga, I live in the UK and Worcester is my neighbouring county. You say it perfectly.
Guga will you do the Japanese wagyu a5 experiment at 5 million subscribers? You know between fresh, dry age and WATER aged
Add a pinch of baking soda to your Yorkshire pudding and use beef dripping mixed with olive oil your puddings will stay risen and taste amazing make sure fat/oil mix is hot!
missed a few episodes.. life and all.... damn Guga lost weight grats dude
A few of the episodes recently were him explaining how he did it, very inspirational
I make pork chop sandwiches and marinate the pork in Wiss-Terr-Shire sauce for a couple hours, them on the grill, sooo good, another great video guys.
Now i have one less thing to ask for
So has everyone who asked this
Thanks Guga
Hehe
Hehe (Michael Jackson edition)
Savoury casserole using w sauce, tomato sauce and a touch of extra vinegar is awesome with some mashed potatoes.
Can also do a savoury mince same style to put in toasted sandwiches which is great on a cold day.
11:17 BBL Drizzy Jumpscare
Bro! You have lost so much weight! Happy for you my friend! Been watching your videos for years, all the way back to Big Mac butter! Love everything you do man, keep being awesome!
Have you dried aged steaks in Colemans English mustard before???
No but have you tried to dry age your balls and cook them up?
as someone that grew up in the West Midlands (In England 😂) we have always pronounced its "Wussta" sauce. and most of us only ever ate it when our parents put it in Spaghetti Bolognese to make it fancy 🤣
also your Yorkie pud wasn't too bad. the only tip i would suggest is not using the blender. it takes a lot of air out. I also leave the batter in the fridge for an hour or 2. and use Duck/Goose fat or Beef Dripping
Roy's sister Sherie sauce? ..... As somebody from Worcestershire I can tell you its war-stir-sher. Excellent pronunciation Guga!
I was curious whether I was pronouncing it correctly, and looked it up to find out it was indeed pronounced like that, or "war-sher" for a quick shorthand slang (at least that's what the source claimed). It's taken me a few years, and I'm still having to catch myself to say it correctly.
EDIT: And after that I can't help but notice when people spell it Worchestershire too. Makes me snicker.
@@XionEternum War-Stir would be the shorthand as it relates to Worcester the town, located in Worcestershire, the county. its the 'ce' in the middle that confuses folk as you don't say it.
Yhea I come from Evesham. I'm really not sure where this American need to pronounce every letter in every word comes from.
@@preferredimage Yes, thank you for the correction.
Interesting vid, glad you took the time. Personally use 1/2-1/2 worst/kikko, fresh minced garlic, snp for 12 hours.
Dry age with wasabi
Already been done! Results were incredible too
@@snxc1627 just watched it now 👍🏻
Dubya sauce is a great way to make a cheap steak edible. Sometimes you will find those 4 or 5 packs of miscut sirloins at the store. These are perfect to marinate just for a few hours. I do W sauce with a couple teaspoons of black pepper. The W sauce wicks the black pepper flavor into the meat. That ends up being a good time with a good sear.
"i dont fu**ing know how to say this in english"
He so Real for that 😭😭
Very easy try this, say it as if it is three words WOOSTER, SHIRE, SAUCE, make it sound like 3 words.
Guga should definitely start some meal prep videos since basically everyday he’s got stuff ready that’s been aging or whatever , so you know his meals everyday are planned around that and yet I have no clue what I’m making for dinner and it’s 4:56pm
0:07 pronounce it like ‘woosta-sauce’ the shire bit is essentially silent in practice.
Wooster-share
Finally, someone who actually knows how to say it!
Not even close. It's "Wuss-tuh-shuh" the "shire" is absolutely not silent 😂
95% of people will be better off just saying Woosta-sauce as to how bad they are at calling it a bootle of woosta-sheer. In everyday situations I never hear people put the shire bit on the end anyway in every day Britain. So yes, in everyday practice the shire bit is essentially silent.
Hang in there Guga. God bless you
Woo - Stir - cher sauce is probably the best way of describing it without relying on the native pronunciations. Turns out we just say every word as lazily as possible over here in the british isles.
To me if i had to spell it how we pronounce it the start would be wish-ta
@@snowjohn1298 Wooster Sauce
Guga side dishes been feeding families for years 🤤 so let's dew it 🤤🤤🤤🤤
2:46 the second one looks like hepatitis steak
More like emphysema steak.
Man, the more I watch Guga the more I think the beef get to his head. Stay humble everyone
Just call it WorshYourSister sauce like PepperBellyPete does who made a sauce with that name lol.
Try getting hold of "Hendersons Relish".
It's very much like L&P Worcestershire sauce , but a much more pronounced flavour.
Does the rest of the world have a different colour label?
The one we know here in England is Orange with black lettering.
Where's your sister sauce.
My favorite term is Wash Your Sister Sauce
I’m so proud of you guys for pronouncing Worcestershire correctly, and Angel was in the video as well… xD
Demiglase sauce please
I always love when we go into a instrumental segment. It always rocks!
Guga, there's a very nice black garlic shoyu (soy sauce) on Amazon that I use on everything. Hint hint.
Goes great on a grilled cheese. I used to live by the old factory for it, so on a clear day with just the right breeze, I'd get the smell wafting into my bedroom. Loved it.
“Wash your Sister sauce” 😂😂😂 0:13
Speaking as a Yorskhireman, i like your take on the Yorkshire pud. I might give it a go, i struggle to do Yorkshire puddings properly. My mother and my gran have tried to teach me, but i always naff em up, they come out as Yorkshire biscuits.
I think you should do two experiments with I-round, the first is a roundup of the different tenderizing techniques but then cook the results sues vied with wagyu fat sealed in the bag wit it, have both and untenderized I-round and a normal steak both cooked the same way as your controls. The second is to use I-round to make ground beef and then mix that with each kind of fat you have ever played with on the channel, use your standard 80/20 non-I round as your control.
It is the fermented Anchovies that really add to the flavor.
Guga, long time Watcher of your channel and Sous Vide channel. I haven't seen the Ribeye cap ever make a return, you all loved it 5-6 years ago. Would like to see some updated videos of that.
Brit here: for what it's worth Worcestershire is unpronounceable for us too, particularly when the next word is 'sauce'. We just say wooster sauce.
Guga brother, love the show, and the YT cooking community as a whole, but as a proud yorkshireman, I have to say... You just made a yorkshire pudding the exact way we have in yorkshire for as long as they've existed, and said you're not gonna call it yorkshire pudding because its your recipe. There are many slightly different twists on it bit they're all yorkshire puddings. That's like refusing to call a pizza a pizza brother. Respect the yorkshire pudding and its heritage!
11:46 he actually pronounced it properly for the first time ever 🎉🎉🎉
I always use Worcestershire sauce, though I only marinade for an hour or so, along with a few other things. Amazing.
Nice job 👍🏻
Btw. In England, We generally pronounce it like "Woostersheer" Sauce or "Wooster" Sauce for short as there's a Town/City in Worcestershire called Worcester.. (and its quicker to say Wooster Sauce, but that might just be a London thing?) lol.. its a MUST in a "Bloody Mary" Cocktail, Large Double Vodka Tomato Juice, good few glugs of Worcester Sauce with a splash of Tobasco Sauce.. properly 'more-ish'! 😉😎👌🏻🏴🇬🇧
it made my day as a brit when guga said worcestershire both ways correctly, (well at the start atleast) thats not easy when you arent used to it
Can't believe Angel said something good about vegetables and actually enjoyed eating them. Incredible.
8:00 cook with charcoal everybody it will be better, unless you have a smoker, then reverse sear in smoke. Then it is the best.
if you do it with worcestershire sauce, why not try using "knorr liquid seasoning original" and please try it, and its good even when your just eating fry egg and rice. hope you use it soon. it's the sauce every Filipino loves
I always thought the boys didn’t know what they were testing until Leo slipped up and said Gugashire pudding.
The Kingliness in that, "Hold your thoughts!" 🤣
you the best guga! cooking a steak for the fam friday 🧡
Never disappointed with you dear, Guga.
Guga’s pronunciation of Worcestershire sauce is perfect 💪🏻
The subtitles with the hmm's is hilarious. Perfect video!
Maaaan the editor having too much fun with the memes 😂👌👌👌👌
Congratulations on the weight loss! Proof that moderation is key! Lookin good and lean!
My best steak I ever had was a steak that was marinating for about a full day as the meat was pre prepared prior to going out camping. It was almost as if I drank that straight from the bottle but it was incredible. Start with ordinary prime cuts of ribeye on the grill. If you plan on using A4 or A5 wagyu I highly recommend you sear the steaks first via frying pan before going on the grill. Failure to do that and you’ll lose too much juice from the steak.
I’ll never forget my first encounter with aged beef steak. I turned 18, and my mom and step dad took me to the most expensive steak house in Chicago. They ordered me the most expensive steak on the menus. The waiter place a slab of ribeye on a sizzling platter down in front of me. I cut into what looked like a beautiful piece of meat. As I lifted the fork toward my mouth, the unmistakable smell of oxidized lipid (aka the smell of road kill on a hot august southern day) hit. I managed to choke down 2 bites. How anyone comes to enjoy that in the flavor of a meal, I do not understand. I’d rather chew shoe leather from an nba players shoes after a game. Nope. Nope. Nope. I just can’t get past the smell. It’s overwhelming. Limburger cheese is positively sweet and floral in comparison. Do most people not smell the road kill? I know my nose and taste are sensitive. For example I can tell if a dish was prepared in a slow cooker by either smell alone, or the taste of oxidized lipid from the long heat exposure.
I'm not much for aged steaks for that reason myself.
I marinate quarter inch strips of round in a half-and-half mix of worcestershire and soy sauce overnight, and air dry them for 6 hours, hanging in front of a fan, to make jerky.
I use a lil bit when cooking but may favorite thing to use it for is sautéing veggies in with a lil butter
You got the Worcestershire pronunciation perfect! Just carry that over to Yorkshire and you’ll be golden! “York-sheer”
We’re not hobbits who live in the shires over here guys haha
"It will always tast better when cooked on charcoal" no truer words have ever been spoken my friend
Englishman here. There are basically two ways to pronounce "Worcestershire": WUSS-tuh-shuh (three syllables) or WUSS-ter-shyer, depending on regional accent. Both are valid. I love you, dear Americans, but you always get this one wrong. ❤
Edit: My housemate, an East Londoner, informs me that southerners just go with WUH-stuh (two syllables) and drop the county (-shire) entirely. As in "pass us the WHU-stuh". So three ways to pronounce this one.
Try marinate it with
"Soy sauce, half vinegar, ½ lemon or 4 kalamansi, oyster sauce, sliced garlic, sliced onion, put sliced chilly pepper is optional"
mix it and marinate it 1 day.
Guy! LOVE Your Channel and live on both coasts, best way to say it is "Wisstishiah" Its a combination of UK and Mass and Worchester is pronounced "Wisstah" This is real. WISSTERSHEER
I've soaked steaks in a Soy Sauce and Hoisin mixed for a few hours and that tastes Heavenly!!
Guga that is 100% a yorkshire pudding. My dad was from yorkshire and he would fully sanction that. Looks amazing
this is literally the expirement ive been waiting on..my favorite cooking essential
This is truly my dream channel. Steak, steak and more steak
As an Englishman, and one who lived in Worcestershire... I am thrilled that you seem to the the only none UK resident I've ever come across who can pronounce Worcestershire properly! ... Well done"!
You totally murdered "Yorkshire" though … :P