I made the SPICIEST Steak ever, My team got destroyed!
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- Опубліковано 29 тра 2024
- I normally don't enjoy spicy stuff, if it is too spicy it takes me completely out. On today's video I try out chili crisp done guga foods way. This is not only going to be spicy but also delicious. It's what made me fall in love with spicy food.
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2 large or 4 medium shallots
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1 small stick cinnamon
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1 tbsp Szechuan peppercorns
1/2 cup Chinese chili flakes
1 tbsp chili powder
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#cooking #recipe #challenge - Розваги
First time I can remember Guga saying the side dish is challenging to make
It must be really challenging😀
Too be fair, most of his side dishes are easy, most who complain about them not being easy I wholeheartedly believe would think using a microwave is slightly hard. lol
Nah, it really isn't. I make something similar almost every single week, just not in noodle form. As Angel noticed, this is just a riff on gnocchi, just different form and a little different ingredients for the dough. Still ultimately the same thing, nice and simple to make.
@@RiskOfBaerwhy say it twice 😂
@@nicknakgd6889it's a glitch
You know when Guga calls a side dish ''little challenging'', it will be extra hard.
True. As opposed to his others that are 'so simple' with 100 ingredients :)
It's a little challenging...like beating Mike Tyson blindfolded with every bone in your hands broken on the old NES.
I've seen other homecooks try to make those noodles and they almost always end up super-chewy and unpleasant.
The forbidden side dish
II
Fun tip: For the best result in making chili oil, Chinese people has this idiom "Yi shang, er hong, san la" for making hongyou. This means 'first pour to develop fragrance, second pour for redness, third pour for spiciness". So they pour hot oil in three stages, half of it at 190deg C, second pour of 135C, and final pour at 85C. Learned this from the guys at Chinese Cooking Demystified, I can say the technique really worked well.
Thanks 👍👍👍
As a member of the Chinese society that makes chilli oil from scratch, I approve
Woah hold on!! Guga saying the side dish is a little bit challenging to make? Have we entered a different dimension?
I saw that same dish in one of Joshua Weissman's videos the other day, must have put him on it :D
Watch him to passing the recipe on Patrick Zeinali and said "it's so easy to make it only needs 5 ingredients"
was totally thinking the same thing XD
Fun fact, the heat from peppers actually comes from the pith, the white innards of the pepper. The seeds may eventually become hot due to being embedded in the pith, (especially with dried out peppers), but with fresh peppers, if you want to remove the most heat, make sure you remove all the pith, keeping only the colored pulp attached to the skin.
Been looking for this comment 👍👏✌️💕
Man that just seems like more cap. The heat is all in the peppers. I’ve taken bites of pithed and seeded peppers of ALL levels jalapeño-Carolina reaper. And really there is no way to make peppers less spicy, if they are spicy, they are spicy. The heat is not more condensed in any of it, it’s just there. Hot af no matter what you do.
@frontonarnar3954 jalapeños and several other peppers vary in heat significantly, that always has to be taken into account. But regarding heat coming from the pith, don't believe me, take it from the expert that created the Carolina reaper and many other hybrid incredibly hot peppers.
LOL I was looking for the exact same comment too I find it amusing that people think the heat comes from and no matter how many times you try to explain it to him they just don't I think it comes from most the time when people remove the seeds they remove the pith
Was gonna post this but decided to scroll down to see if anyone has mentioned it already and looks like you did. Thumbs up for more visibility.
The pith (or placenta) is where most of the heat is at, not the seeds.
That side dish looks like tteokbokki, but made with potatoes instead of rice. As for the chili oil, it's really one of the best condiments ever invented.
Culinary fun fact: Chefs do use potatos in placement of rice and flour for starch content or making doughs.
we have šúľance, it's exactly the same dough, but we eat it sweet - with butter, sugar and mostly a ton of grinded poppy seeds, but there is a variant with grinded walnuts instead the poppy.
I thought the side reminded me of something like that
that's exactly what i thought he was making when he first started showing it korean bulgogi bbq with tteokbokki
......what?
neither shape nor the color looks similar. Can we please stop this "oh I learned about this exotic Asian dish and it has xxx so all dish with xxx must be that" nonsense?
Just one thing, the seeds are not the spiciest part. Its the white pith inside it wich contains the capsaicin. The seeds touch the white pith in wich why the seeds seems like they are very spicy as well. But the source of it is in the white pith.
Loved the vid!
The seeds are spicy
Thanks! This is the comment i came to look for. You're absolutely right.
@@rintsi5689 the seeds are spicy
@@paul_warnerpepper expert Ed Currie, the creator of the hottest pepper in the world many times over, has said the pith is the spicy bit, not the seeds. I'd trust his word over anyone's considering he literally breeds peppers for a living
@@paul_warner The seeds SEEM spicy and it's only because they touch the actual spicy part of the pepper. They are not spicy
In my country we do something similar to what Guga did but use vinegar instead of oil. We put the vinegar mix in the sun for a week or so to let the vinegar 'cook' all the ingredients and absorb all the flavours. It lasts a long time, I have a 10 year old jar and it still smells and tastes delicious.
If it tastes so good why is it taking you more than 10 years to finish eating it?
Based
@@toolbaggersare you telling me you don't eat things over a ten year period? I'm still eating breakfast from 15 years ago. The mold and rot gives it an impeccable level of depth that you don't get with fresh food.
I am interested in what country you are from, and the technique.
@@toolbaggers depending on the potency of the liquid, the amount you use for a dish will vary. Vinegar in particular usually used rather modestly, so there's a good change you simply don't need to add more than half of a teas spoon or something close to that. And if that's the case then yeah, it will last years unless you're using it every single day in every dish you make.
fun fact:
the HOTTEST part of any pepper is called the placenta -the part where the seeds grow on. its basically the off-white colored 'spine' inside a pepper.
the seeds are NOT the hottest..
and then there is actual pepper oil that builds up inside and coats the inner walls -also VERY spicy oil.
I think the pith in the hottest chilis actually are more yellow than off-white because of all the capsaicin oils🥵
@espenschjelderup426 True, when cutting Carolina Reapers I've noticed a very strong smelling dark yellow/orange oil.
That oil has almost all the capsaicin! I've actually eaten seeds from fresh peppers. Rawit, Reaper, etc. Just no heat at all.
I think it's quite funny that people never test things, but yet are rock solid convinced that the seeds are the most spicy part.
I love chinese style chili (crisp) oil. Homemade definitely beats lao gan ma, but LGM is definitely a classic. For those with allergies, or those who care to be cognizant of others with them, make sure you know which LGM condiment you're getting. One of them has peanuts in it.
I grew up in China and the way he makes the chilli oil looks very very authentic! The cold potato noodles too!! Good job man
Seeds contain minimal, basically zero scoville units. The placenta and inner oils are where the capsaicin is. The seeds would only contain any sort of heat because they make contact with the capsaicin. This is a common misconception. BUT, some people just don't want seeds stuck in their teeth :P
The seeds are spicy
@@paul_warner Again, no, they aren't. Any chili head will tell you that. All you have to do is google it and it'll give you a response from the top chili growers in the world, like Ed Curry and Johnny Scoville (Chase the heat.)
The seeds being spicy are the equivalent of cutting the pepper open, touching the insides, licking your finger, and claiming your finger is spicy.
Seeds have zero capsaicin.
And in case you don't want to google it -
"Within the fruit, capsaicin is present in the placenta of the pepper, the white pith the seeds are attached to, which we call ribs or veins. To a lesser extent, it can also be found in the other fleshy parts of the fruit. Contrary to what you might believe, the seeds themselves do not produce any capsaicin." =)
@@Flamableninja yes they are
@@paul_warner Are you r3t4rd3d or just a troll? Seeds contain very little capsaicin due to an oil coat from the pith.
@@paul_warnerno
i really like new thing where you show the knife work and other details, it makes it more family ich and i enjoy it alot
Leo’s mild mannered demeanor melts to expletives in the heat of the spice. I like it.
Degen
@@rhadiem ?
@@xking21 He lacks the capacity to spell degenerate. Or the capacity to know what one is.
@@xking21 Probably both.
Just wanna say here that I was called a “DeGeN” by the guy who comments things on Guga videos alluding to him claiming the life of a newborn child… yeah don’t feed this troll.
6:17 the way the knife just butters through the stake, amazing
9:22 Leo: describes the incredible flavours
Angel: "I FEEL ONLY DEATH" 💀😂
Such an inspiration Guga!
Guga, I would REALLY like to see an episode where you took everything that you have learned in your experiments and make the "perfect steak"!
Whether that was sous vide, dry aged in XYZ, Japanese Wagyu A5; I would love to see all of your favorites rolled into one super steak!
He tried dry aging and sous vide TOGETHER with the same meat before, we're just missing the different dry aging agent comparison.
Damn, I'd actually love to see that video. Like the comment so Guga can see!!
Me too! @@inferstrike3544
I've been thinking about this for a little bit, but I just never got to a video soon enough to feel like it'd be seen. I would love to see Guga and Josh use WHATEVER techniques possible to make the best steak, sous vide, dry brine, marinated in pineapple, dry aged in cheese, whatever they needed to make the best eating experience possible, just to see what they come up with and how they compare. Just stack as many techniques as possible that can make a steak "better", and see if they contradict each other or if they all mesh together to form the ultimate steak.
Kinda like what Josh did in his 30 burger video, where he went through each possible way to cook a burger, then merged the best one to see if it made the "best burger", but instead of burgers its steak.
The bone marrow steak. It's probably the most delicious guga steak.
One can really appreciate that alongside all the recipes and experiments we're also witnessing Guga slowly (but surely) building up his spice tolerance without even noticing.
Angel's "I FEEL ONLY DEATH" is such a good sound byte 😂
Maybe nextime you'll dry age steak in Carolina reaper flakes
Pure death
Dry age it in pure capsaicin
So Bro not even able too talk second bit.
@@fabioavaro7947 nobody can survive that not even GUGA
Yes please
Always happy to see Guga Cooking🔥
The noodles you made for the side dish are actually used in an Austrian sweet dish called "Mohnnudeln"! those potatoe noodles just cut shorter and tossed in fine ground poppyseeds and sugar. Extremely delicious.
Incredibly spicy but incredibly delicious. Sounds like a great meal to me! Great video today, Guga.
I know Guga is a grill master but his knife skills chopping the garlic really impressed me. Smooth as silk with a blade and a steak, that man is. Is there anything he can't do in the kitchen?!
This spicyness contest will never end and i LOVE it.
For info: it's not the seeds that are spicy in a chilli, it's the white membrane that the seeds are attached to
The seeds are spicy
@@paul_warner there will be some spice to them as they've got tissue on them which connects them to the membrane, however they're not the source of the spice
@@jameshanson2843 have you ever eaten the seeds?
@@paul_warner yeah of course, I've always been obsessed with chillis hahaha
@@jameshanson2843 so you would know they are spicy
I love your Consistency Guga , great Job great videos💯
Capsaicin, which is the chemical compound that contains fiery heat, is actually concentrated in the inner white pith or rib of the chile pepper. While the seeds may be coated with some of the capsaicin since they're in contact with the rib, they themselves don't actually contain any heat.
Ed Currie said this last week in a video. Exactly!
lol
This is correct. The seeds will also add bitterness if there are a lot of them.
Seeds have a mild capsaicin concentration. Capsaicin glands are in the ribs/pith/placenta (whatever you name it), which has 7-10 times the concentration of the seeds.
If you discard the seeds but keep the ribs, you don't reduce spiciness.
The spicyness is not in the seeds but in the white tissue holding the seeds that's where most of the caspacin is found
According to Ed Currie, pepper expert, and hot sauce creator, the seeds are not where the heat comes from, it's from the pith; which holds the seeds on. He also said that to get rid of the heat in the mouth, use acidic juices, swirled around, like pineapple juice for example, instead of dairy.
Milk is kinda fatty, so it doesn't bind the oil I guess. So makes sense to use acidic juices.
As a true Mexican
I'll love to try one of those spicy steaks , looks delicious 😋
I love Guga and his nephews. Makes me smile very time :)
Was literally making chili crisp at work yesterday with one of my coworkers.
Talk about amazing timing. We put that stuff on EVERYTHING it's so epic
At this time, the comment section is floodes woth people who haven't watched the video yet
Just watched it 4 times
Mememememe lol. But I'll finish the video eventually. I promise
Just here 4 cloud.
What
Why is that?
Hey Guga, try dry aging steaks in this oil, it might turn out really good
imagine doing a dry age with a really floral pepper (tasty pepper) all these aroma's that penetrate the steak!
oh my im already drooling...
Do you think the vinegar would destroy the meat after time?
@@Aaron-L yes, but why dry age for 35 entire days if you can dry age for 17 days or 20
That looks great! Chili oil is one of the great undiscovered flavor bombs.
I'm going to have to try this chili oil. Looks good. BTW, love your cookbook!
The lao gan ma *crispy* chili also has fermented soy beans. It gives it a strong almost roasted onion taste :). Perhaps a good comparison.
9:16
Shout-out to the bird.
Got a few copies of your book, Guga. They’re gonna make great Christmas gifts. Very impressive, high quality throughout, great photography, great design; 10 out of 10, would highly recommend! Can’t wait to try out some awesome Gugasteaks at home!
Chili seeds actually contains no heat whatsoever, what is spicy is the parts holding the seeds, so in principle deseeding chilies don't make much of a difference, however, in practice it does since some of the spicy stuff will get scraped off in the process
Guga going into his spice arc is something I'm here for
There is no Heat in the Seeds, only some bitterness. The Heat lives in the white spongy stuff in the Chillies ;)
Guga you dont have to remove them.
Leo’s hatred for The Bomb is amazing. Any time they eat something spicy it gets brought up 😂
I'm obsessed with chili crisp! So delicious on everything!
Did he just put the chili's in the blender with the stems?
Make Birria Butter Steak!!! Always taste good!!!
love the evolution Guga i will definitely try this one
I gotta make my own chili oil now. This looks amazing
Hi Guga, the only part of a chili that has no capsaicin is the seeds. Removing the seeds doesn’t help, the white pith contains the most heat followed by the fruit itself.
The seeds are spicy
@@paul_warner No, educate yourself. Or at least use Google.
@@paul_warnerno. They are not
@@gfer66 your mama
@@bloodyfitnerd1947 are too
This has probably been said a bunch already but, The part of the pepper that makes it spicy is a gland that's situated around the seeds. It's a common misconception that the seeds are what's spicy. It's actually the oily gland right next to it.
Learned this recently with a Ed curry video.
Killer video Guga! 🌶️
Looks amazing.
The spicy videos are some of my absolute favorites, especially when Guga tries them because his reactions are the best 😂
That side dish looks ridiculously good id pay for that in a minute
I like when guga explains thw ingredients he says it like a question. I want to try a guga steak
I love spicy food! Will try this one
Hey Guga, from a Mexican who makes this spicy oil in a monthly basis, you should try adding some peanuts into it
As a Malaysian Chinese like Uncle Roger, I really love Lao Gan Ma (Store-Bought Chilli Crisps). Oh, right. I always feel that the side dish made by Guga is very similar to DongBei Fen Hao Zi. (DongBei rice noodles)
The seeds do not contain spice, the white spongy part around the seeds are spicy and the oils around the seeds, but if you wash off the seeds and eat just seeds you won’t have any spice at all.
Correct
The seeds are not hot at all. The heat is in the placenta. That is the part the seeds are connected to. If the seeds have spice it is because they have chilli oil on them
Its not the seeds that makes it spicy, its the white part that the seeds are connected to (called the pith). Thats where the capcacin oil is made and therefore the seeds get alot of oil coated on it. But if u want less spice? remove the pith and you should get less spice!
Thank you! I came to the comments immediately after he said all the heat is from the seeds. They have some because they're next to the pith, but the pith is where the heat is at.
The seeds are spicy
This! The goddamn seeds are NOT spicy!
@@rintsi5689 yes they are nerd
@@paul_warner might wanna educate yourself on the matter.
I'm proud of Guga I don't know if that's his second cup of milk but if not I'm proud that he only had a half a cup of milk while Angel and Leo was almost finished with their milk
Try the Chinese "Lao Gan Ma", you can buy it in every Chinese shop. The best MSG of the East, you can eat anything with just a bit of Laoganma
Gotta try adding roasted peanuts! So good!
Nice mixture. Seeds have zero capsaicin. If they're in the sauce it is for looks. Nice side dish. Whatever happened to no grill marks? I'm a hot sauce freak and this will help Guga develop some tolerance for spicier things. He's missing out on so many dishes because of his heat intolerance. Nice experiment.
The seeds are spicy
@@paul_warnerZero capsaicin.
@@fhertlein the seeds are spicy
@@paul_warner Chili pepper seeds are actually NOT spicy, as they do not contain capsaicin, the chemical that makes peppers hot. Capsaicin is actually located within the whitish pithy pepper innards, the placenta, which you can remove to make the pepper milder in most cases. Pepper seeds might be coated with some of the oils from this pith, so if you do detect heat, it will be from the pith, not the seeds themselves.
@@fhertlein yes they are lol
The seeds don't add any heat or spice just crunch. It's the ribs and the stuff holding the seeds and capsaicin's. Chase the heat goes into more information and details. The side dish looks delicious.
All Gugas videos make me so happy :)
Really enjoyed this video as i love Spice myself! Would be awesome if Guga made a collab with CantoMando and tried steaks with their “my moms chillioil”
The seeds aren't spicy Guga, the oil of the pepper is where all the heat is located and the seeds just happen to be touching the placenta where the most oil is produced.
LaoGanMa is a Chinese classic, it's nice but obviously homemade chilli crisps with the oil are gonna be way better.
If you can't handle (too much) spice yet want to experience that tinge of spice and flavor, spreading LaoGanMa over whatever you're eating is the way to go. I do it myself too.
And of course, there's the homemade chilli crisps. You can add a lot more stuff into whatever concoction you wanna make, and thus greatly improve the flavor. If you have access to (South East) Asian spices/aromatics, that's even better.
Made same oil a couple of months ago, very good on everything 🤤
Love these spicy videos from you all
Common misconception, the seeds aren’t what make peppers spicy, it’s the inner membrane that holds the seeds. 😎👍
Thanks for being so straightforward, some people fr just wanna feel superior because they know something others don’t. 😎👍
@@noideas439 No, people just get sick of the same misinformation being spread year after year.
The seeds are spicy
@@paul_warnerGoogle it my guy then you won't look so dumb repeating yourself.
@@Snioflake What a fitting name you have.
I know Guga's spice tolerance was pretty vulnerable, but if the store bought "Lao Gan Ma" was very spicy for them, then angel & leo's tolerance was pretty low too.🤣🤣
Well done elevating your spice tolerance, we love to see the effort.
That side dish looks amazing. I'm gonna have to try that.
I was sweaty watching this. Awesome vid!
Leo casually telling us we need to try a Guga Steak as if it's an option to just show up at Guga's house and demand a steak
Its not the seeds that make it spicy its the pith people need to stop with the whole “spicy seeds” thing the seeds have a coat of capsasin but capsasin is not found in the seeds its found in the pith
Amen brother 👍
The seeds are spicy
Thank you! It's annoying to hear people say that all the time!
If you don’t think putting seeds into a dish makes it spicier you need to get out of the lab and into the kitchen.
@@LewKlew the seeds are spicy
Olá Guga. Numa próxima experiência com pimentas, deviam testar a pimenta de biquinho, originária do Brasil. Não é picante mas dá gosto ao comer!
A melhor pimenta que tem
I always enjoy the death by spices Guga videos..
I like to watch Guga videos on my last hour of work when i'm relatively starving... makes it all the more enjoyable.
I elevated my spice tolerance by eating raw habaneros until I could eat the whole thing no problem. Most food isn't very spicy anymore lol. It was definitely my favorite plant in my garden this year, so spicy but so many layers of flavor, and very easy to incorporate into a dish. I'd love to see a habanero or mango habanero experiment episode.
I also think if you want to build your heat tolerance, you need to tell yourself that you enjoy the "burn". Psychologically this works.
I started putting serrano peppers in my previously-mild salsa recipe and now I can't eat salsa without a few thousand Scovilles without feeling like I'm eating the world's blandest gazpacho.
I want to let Uncle Roger react to it😅
Tagged him in
That’s awesome! I love chili oil. Never thought about making it myself. An experiment with guac, tajin , or chamoy would be interesting
6:20 that was so subtle, I rewatched this multiple times and only now noticed what happened there
Seeds are not spicy. It is the white membrane that contains most of the capsaicin. Please stop regurgitating the myth.
No need to be rude. Keyboard warrior
Chill out Dolan the seeds are still spicy because they make so much contact with the pith, they become covered in it
Get forked keyboard warrior
@@Justmebeingme37ratio his ass
Not really sure about spice. But I know when I leave the seeds in, my butthole burns like a mofo when I poop. But it doesn’t get the same burn when I take the seeds out.
I was really hoping you’d do a chili-oil compound butter.
I love this guy he is the best ❤
the store lao gan ma has MSG btw
also i usually strain all the aromatics, those wet ginger and scallions will spoil faster. also i use bay leaf and black cardamom in addition to the spices you used
When Guga calls the side dish "a little challenging", you should RUN
I can so relate to angel. Wiping off the sweat before you even start eating spice food😅😅🥵
7:51 no chill, chillies...🤣🤣
yay new vid
Guga, i highly recomend planting your own ginger, the ginger leafs tea is fantastic, its easy to grow,
i live in Romania, and stil i can grow it, and enjoy the great ginger leaf tea.
6 pieces of 4 inch leafs , honey, all in blender with 20% hot water about half of your total liquid estimate, after you blend, strain, and add honey or water as you like,.. its a great tea
Loved the video! Will definitely be making my own chili oil from now on but where can I find that noodle recipe? I got all the ingredients but not the ratios
I love chillies... not always good for the gut, but oh so tasty! Fav is Sambal. A good sambal is hard to make, not just chillies, but also tomatoes, onions, lemon grass, garlic....mmmm...
Fantastic video love this channel 🙏