I aged steaks in BLACK UMAMI ate it and this happened!
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- Опубліковано 7 жов 2023
- I'm always trying to make steaks better. Today is no different! This experiment is one I have been asked many times. It's finally time to see if it will improve steaks or just make them worst. The nectar of the Gods has now been put to the test.
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#food #challenge #experiment - Розваги
Guga: “I’m going to make an amazing side dish and it’s super simple”
Also Guga: Breaks out custom dishwear, makes a custom stock, busts out squid ink, home made sauce, and adds in whole shrimp and an entire freakin octopus. 😂❤😂
in all seriousness, by simple, I think he just means putting it together.
I mean it is SIMPLE just incredibly time consuming
@@thewhitedread7572 I think it also depends if there's a seafood and/or asian market as Squid or cuddlefish ink CANNOT be easy to get a hold of.
You can buy the stock, it might not as be as good but it will still be fine. Hardest part is finding the fresh seafood.
I buy full sized octopus at my local Asian grocery store for about 15 bucks. Not that hard to get and they’re damn delicious.
Steak, my new favorite pen.
??? What😂
☠️
Fr
😂😂😂😂😂
It all leads back to steak.
Since you mentioned MSG, 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 5x 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!
Please Guga, it’s been like 2 years
@@BakersTutstry the experiment yourself
@@BakersTutsDamn! Bro. You put all the details. 👌
sisyphus
@@ssnjr1299
🪨🏃
Considering Leo is the description guy I wanna say Angel actually hit the nail on the head perfectly. "Longer" Umami makes things that are savory just a bit more savory and the flavor is more deep and impactful. He probably didn't mean for it to be as profound as it was but the description was the most concise it could possibly be.
Yah, he has a really good taste buds.
Yeah that reminded me of the time as a kid, when you had something very delicious you would keep chewing until nothing was left.
In order for the taste to linger longer...
lets hope i wasnt the only weirdo who did that lmao
Guga talking Angel into eating the seafood like he’s convincing a child into trying a new dish🤣
He sort of is.
Here comes the choo choo train.
Cause Amgel pretty much acts like a child with certain foods
Guga: 'Don't you want to grow up to be big and strong like me?'
Angel: 'Eh, not really.'
Those black dots on the squid aren't actually ink, they're called chromatophores and are essentially skin pores that open and close. This is how they change colour from a white-ish colour, to brown and almost black. The ink actually doesn't cause the skin to change colour, the ink is their defence mechanism against predators 🙂
Thank you, love Guga but his facts are often... questionable.
🤓
@Dont_Fear_Phil most welcome :) little known fact about those chromatophores is that cephlapods also breathe through those pores, so that's why they're typically found in very clear water. Murky water is essentially particles suspended in water and would cause them to suffocate, good fishing tip there for anyone wanting to catch squid 😎
@@90Seconds2Midnightshut up dude, the guy's right and he's not being pedantic. You should be thankful for people like him. Stop acting like a bully who can't spell his own name.
@@s4t4n96 Yep I agree
I actually know EXACTLY what Angel means when he says it makes the steak taste longer. I too can't really explain it in other terms, however. It's just a unique sensation
Good explanation
Bro what is the tone that in background of angel when he is saying that
Ok... forgive me on this one but I wouldn't call that side dish "ridiculously" easy...
He says that for everything lmao.
And he's got critics at home too 😂 everything he makes is just super tasty😂
I'm sure he's got those control steaks really great a 100% would highly recommend everybody 😂
But rest of the things 🥸🥸🥸🥸😂😂😂😂
It's just like everyone's mom: My son/daughter is just the best of the best and whatever touches or does is pure gold😂
Its pretty much a running gag at this point. Guga: "Today were making beef wellington, its ridiculously easy and heres how"
I am terrified of whatever eldritch horror guga considers difficult to make
if you have a passion for making good food everything will seem easy to make
Squid ink + rise = black risotto. It's traditional meal in Mediterranean/Italian/Croatian cuisine. Meal with octopus is very similar to "hobotnica ispod peke", a traditional Croatian meal, usually made with potatoes.
“Pasta al nero di seppia” in Italy
rice is spelled with a c not an s. Is the squid ink flying?
@@Mammon364*bass boosted*
Even with angel hair pasta and ink.
@@Mammon364 Thankc
Angels face at 7:45 when Leo is talking about the “white sauce” 😂😂😂
I was just about to type that but then I decided to read the comments first :P
I love how Guga is trying to gaslight us into thinking paella is "super simple" to make
And he left out the saffron.
@@davidkomen5283saffron wouldn't add that much to this dish since the color would go to waste and the taste would clash with the ink
NO saffron on this....this is not paella, this is Arrós negre.....@@davidkomen5283
Well it's long but def not complicated.
@@davidkomen5283 this is not a paella though, this is closer to arroz negro and there is no saffron in it.
man this side dish looks crazy good, one of the very few guga videos that made me want the side dish more than the steaks
Yes and it was super simple!
this ressembles Arroz Negro, a dish from Valencia in Spain
I'd love to see Guga talking about his favorite methods for improving a steak and then trying them all on a 1 dollar steak at the same time. For example: a pineapple juice water aged and then using a compound butter with this ink and black garlic
I LOVE you three together, testing, tasting and reviewing 😋 it's alwaaaays entertaining and informative! ❤
Happy to see you growing so much Guga I’ve been watching you since the beginning, can’t wait to pick up your cook book!
💯💯💯
I really appreciate that Angel is trying more and more food.
Guy has to open up his palet to the world.
squid : i have evolved over millions of years to develop this ultimate escape defensive technique
guga : i found this amazing liquid to make my steaks better!!!!!
Angel's reaction when Guga said Squid Ink... priceless 😂😂😂
Your presentation format is so on point. No bullshit and straight to the intrigue. I’m hooked.
Man your videos jsut keep getting better and better, also you have to do a Korean style raw beef recipe Yukhoe since you did beef tartare, you’ll love the Korean version more and you should experiment with what hot sauces like a homemade one with coconut milk, various chilies and eggplant you’ll be putting that on your steaks to rest and you’ll love the results
The ultimate Guga Challenge: Make all the best Guga steak recipes from the channel at the same time and crown the ultimate Guga Steak.
I pretty sure whenever Guga’s neighbors smell steak they’re going “Oh boy! Guga’s making another UA-cam video!” 😂 that looks delicious Guga!
I love the editing!!! Makes the videos so much more engaging! Keep up the good work Angel!!
Great video like always keep it up guga
I recently bought cuttlefish ink and a jar of black garlic at Jungle Jim's(they have ink in little packs so you don't have to buy or open a whole jar😃) to turn into black pasta. Hard to find people with taste experience of squid ink, so perfect timing. Thank you!
"our today's side dish is SUPER simple and here's how"
proceeds to make an entire seminar on a single recipe.
love you guga.
Love the editing in this one great work y'all
So happy your book is also available via Amazon EU here, i'am a big fan of you!
Excellent recipe, will do that soon!
Best regards from southern Germany
I can't shake off the feeling that you are eating cold food at the end of every video.
This is what I’m always thinking. There’s no way it all happens in one take immediately after all the steaks are cooked. Could also introduce a problematic element to their ratings of food.
We got a restaurant food warmer. Food is always hot and perfect. The crew is quite picky 😂
I'd love to see this trio food critique a fancy restaurant anywhere in the world.
P.S. maybe a three country food tour?
Saw your book at a Dymocks in Australia! You're a true champion Guga.
0:10 Hopefully there is a cephalopod expert out there to back me up (or possibly tell me I'm wrong) but I'm pretty sure those black spots aren't the ink.
I believe the ink is stored and secreted from dedicated ink sacs located between the gills or occasionally behind the eye.
Those markings on the cuttlefish are chromatophores which are used to signal warnings or as sexual displays.
It would be good to see some tests between "dry aged with x" vs "compound butter with x" vs "dry aged with x then cooked with butter".
One of the funniest episodes so far. Also, that side dish and paella isn't easy at all🤣
Love the edits!
Guga, idk how you keep doing it but you do. Keep up the awesome work!!
This is probably the first off of your whacky ideas that I can't wait to try out myself at home. Cheers Guga and minions!
Guga and minions? Nah, the House of Guga
Video editors on point 🎉. You guys rock
Thanks Guga! That side dish was super simple to make! Just so happened to have all the ingredients lying around in my pantry, only took like 4 minutes to make. Delicious!
I asked for this so long ago and finally it is happening!! Yes!! Guga you are the GOAT!
I give Angel so much credit for how far his pallet has come from the old days. 👏👏👏
"Wow, this video was a game-changer for my steak game! I had heard about UMAMI liquid before, but seeing someone actually try it and witness the difference it made to their steak was eye-opening. The way it enhanced the flavor and juiciness of the steak was impressive. I'm definitely giving this a shot the next time I fire up the grill. Thanks for the awesome taste test and review!
AI generated comment
It's the quote mark that makes it obvious. Why do that? Get a life bro.
Great video and that side dish looks next level!
Who ever the recently added editor is, well done! I'm enjoying the humor. Keep up the good work!
That black steak can be a great addition to the halloween recipes, and if it was cooked caveman style on top of some hot stones, then it might just give that right and scary cannibal-feeling to the treat. :D
EDIT: I don't support cannibalism at all, just to clarify to those weak and narrowminded delicate posies out there who might run into this comment. It's just a delicious halloween-inspired idea.
Good idea
😂 not the pre-emptive edit with a slew of insults lmaooo
@@eclipseeffigy you never know who's going to become offended by a simple polite "good morning", my good friend. :)
Hi chef Guga. You are awesome' thank you for your videos. Can’t wait to get to try some of your techniques when I get back on my feet. God Bless.
I would love to see a tier list or a tournament of all your experiments to see which you think tastes to absolute best.
I'd totally try that! ESPECIALLY that side dish! I love most seafood - octopus is among my favorite! I made some takoyaki just last week!
IT HAPPENED! This made my day. Thank you so much, Guga! Great video!
I'm early so wanted to say I cooked a steak today and watching your videos helped!
Thanks for your video and nice advices.
Wow Guga this is some next level cooking! 👏
I didn't know you had a book! Congrats, man!
Greetings from Spain! Looks fantastic!
Definitely will try it.
Ok Guga, this is one I never thought of!
That side dish!!!! Absolutely beautiful
Guga Drops a new one very good
He's back! Let's go!
Angel cracks me up. He reminds me of a young version of an old business associate of mine who I happen to get along with very well. Like the same exact sense of humor and delivery.
Love to see Guga show off his cooking skills beyond steaks and stuff
Legit saw a guys comment requesting this about a week ago, so awesome seeing it in a video from a fan suggestion
The editor is the MVP. Great fun.
Hats off to Angel for trying everything, especially the side dish. Not thinking I would have been so bold.
Fun and memes are fking great Guga, awesome video.
amazing side dish!! im spanish and even more specific im from valencia home of paella and rice meals. this type of paella its called arros negre ( black rice in valencia) nice job guga👍👍
Would love to see a video where you compare your fav steak experiments
Ah, the side dish reminds me of the black Paella I had while visiting Spain, yours looks delicious!
Guga who edits your videos!?!? The editing adds so much to the video, and they deserve so much love!!!
that looked well cooked errybody, keep up the good content errybody
Ooh new guga video, good day
Leo is such a class act!
I'd like to see a mass compilation of all your special guests over the years, with a table filled with "the best" of each of these experiments to declare a winner.
I know the amount of work (well i don't lol) involved in such a massive task, but wow... maybe for 5 million subscriber video?
30-45 "winner steaks +1 control" from each of these experiments, get the Uncle Gordon involved too, alongside all other Uncles and amazing guests you've had to date including the future.
Just an idea :D
There should be 2 controls: a pure one and another with simple butter. The one with the compound butter is almost always the winner, BUT I guess that's mainly due to the butter and not the additional ingredient. There should be another control to take this into account!
Guga never runs out of ideas. I have no idea where he gets some of his videos from
You should definitely try Bovril dry aged steak, Bovril is basically concentrated beef so it should make the steak super beefy if it works!
That side dish looks amazing
guga im from spain and i have to say that paella is amazing but when your done jsut add some lemon doesnt need anything else! Amazing videos by the way :)
Guga, can you please do a video of your top 10 best compound butters to use on steak thanks. I want to try make some of them.
This channel is the best
Pretty good looking paella. I recommend using short grain rice for paella as it absorbs more stock so it gets more flavourful. 2 to 3 times stock to rice and absolutely no cover.
Guga saying anything is super simple is the same energy of a therapist saying everything will be fine
Looks interesting. On another note. CAN YOU PLEASE DO A SEPERATE CHANNEL FOR SIDE DISHES.
it is pretty difficult to go back on certain videos and find everything as with most videos are mainly focused on the meat. Love your videos, just wish a lot of the ingredients were available in my country.
What a good video thank you
@guga should definitely do a World Cup of all his experiments!!
Like every side dish Guga makes, it's not "simple"! Every side dish looks delicious though. 😋
I've heard the such thing with a greek recipe of the octopus ink sack as a delicious delight. I buy raw octopus all the time, and slow cook out in wine. I need to catch a fresh octopus to try it out.
I've been waiting for the 4 million special video
Guga, whenever you make an experiment where one steak is with compound butter, you should also baste the other two steaks with regular butter, just to make sure that the reason you prefer the compound butter is not the butter-taste itself
Steaks and King of Flavor always go together.
OMG that side dish looks like heaven
Everything you made looked amazing
Guga, you should make the pumpkin spice syrup from James Hoffmann Pumpkin Spice Recipe and use it with with pumpkin puree on a steak. Even better if you can invite James Hoffmann to eat it with you!
Probably your most interesting episode and best idea in my opinion so far.
How long was the steak dry aged in the ink?
Of course I would try this 😍🤩👍👍👍
Of course, the main attraction to those videos are always the wonderful steaks (and yes indeed, that's why I watch and love them, myself).
But oh MAN, the side dishes... I thought this many times before, but especially this one is simply phenomenal.
Honestly, this is what I would expect to see in a very fancy, expensive and also actually high quality restaurant (so the likes of Salt Bae need not apply, heh).
Really, really incredible stuff. Probably doesn't help that I'm a huge fan of all things seafood in the first place :D
I've been a vegetarian for 10+ years but for some reason love your videos and steak series lol. Very interesting!!
Y'all are such good sports when someone is cooking something a member doesn't like - be it spicy for Guga or seafood for Angel, everyone does their due diligence :D
Indeed we use Squid Ink in many dishes that people could not imagine. I recommend you to use black garlic with that paella, will knock out the flavor out of the ballpark. Great video. Enjoyed it a lot.
That ink seafood rice 👌🏻beautiful