Get my products available now in every Walmart. Thank you for your support and it's what make these videos possible! You can find the online also at this link linktr.ee/shop.guga
its a Stake not " NEM " ( Nem - Vietnamise Spring Roll ) 😂😂😂 if u Want Crunch Guga , You already did the Perfect Experiment a while ago COOK STEAK , and Cover it in "Cheetos/Dorritos" Powder u made 😂 Crash a Bag and Cover the Steak ❤❤❤ Crunchier than that only Deep Fry and instead of " Pankota " or regular " Bread Crumbs " they Sell Specific " Corn Crumbs " for Specificly " Deep Fry " Taste is Equal to " McDonalds + Burger king + Tacco Bell + Any + Every Fast Food " known to Man Kind , a Bag of 400 Grams Costs about Dollar maybe Dollar and a Half , if they dont sell that in your Region it might be More Expensive , and that my friend is the 98,99.99 % From MAX and u have 1% Batter and 01% Seasoning Salt Plus Anything to Taste ( Taste depends on what u gonn Deep Fry , Chicken + Chilli Flakes , SeaFood + SamBau , Pork + Black Pepper etc... )
Hi Guga, glad to see someone using vermicelli noodles to add a crispy factor to your fried items. I am from Malaysia and some creative soul here has used the same idea to wrap the vermicelli noodles around prawns and deepfry them, unlike a typical flour or tempura batter. Vermicelli is tasteless in itself, and you were right to infuse some soy sauce into it before frying. The noodles can absorb more flavour than other noodle types, and our cuisine here for fried noodles involves more spice and chilli to make it really nice.
Here in Houston, Texas, USA I used to go to a shop where they used rice flour to deep fry chicken instead of regular flour. It was crispier, tasted less oily, they probably did sprinkle some msg in there, but it was so good. They properly let it drain, the pieces when you ate them were dry and crispy on the outside, moist on inside. Compare to KFC down the road, their chicken is dripping with oil when you take it out of the bucket.
HA! i said this exact thing... "let your steak rest... but the bottom will be soggy" uhh you know about racks right.. i have seen you use them... guga, come on man! 😛
This video is a goldmine for out of context Guga: 11:05 And most importantly, do not use one wrapper, make sure you put 3, if not, things are gonna go south. 5:02 So now that they are wet and ready to be stretched, I wrapped my entire meat with it.
Guga where is your side dish channel ? It needs it's own channel. Imagine the money you can make while giving us a huge library of ideas. You will finally have the money for the huge dry ager/smoker you need for Angel.
Two layers is enough for fresh spring rolls, but you add a little bit of egg white and a little bit of starch to your spring roll mix to soak up and control the liquid a bit so it doesn’t ruin the wrapping. And of course it matters how wet you make the pan cake. And then it’s imperative that you don’t allow the roll to touch the bottom before it hardens because it WILL stick and tear. I do think some of those principles could be transferred to a piece of meat one way or the other. Say you coat the steak with a super thin layer of potato starch egg wash and then wrap. Just to see if it will catch some escaping moisture and perhaps even help caramellise it.
I make a pot of beans in the slow cooker, and add pork rinds about an hour before they are finished, as well as grilled, chopped up premium hot dogs, and some bacon, as well as a little onions and jalepenos.
Put the rice paper in a food processor and turn it into a powder and use it to season the steaks, maybe a lil baking soda to help dry it out and get that crisp
The Lomo Saltado Causa is the greatest peruvian dish i have ever seen in your channel. Im Peruvian and I feel really happy to see peruvian food in your channel. Congrats my bro. You nailed it.
Sinceramente parece interesante la receta que hizo, pero me parece muy incorrecto que lo llame "Causa rellena", es como llamar a una hamburguesa americana un pan con un filete preparado de manera asiática.
@@elweonanonimo la causa por defecto es rellena, de otro modo no seita causa limeña. El relleno puede ser de cualquier proteina, pero en general lo hizo bien para no ser un plato típico de su región. Eso se aplaude.
@@paolodelgadoflores6569 Exacto y no niego eso, pero el problema es que el la llamo Causa Limeña, lo cual es incorrecto, por qué ahora tal vez no sea un problema pero la gente que visite Perú o quiera hacerlo, al pedir el plato no será igual o similar a lo que hizo guga, yo lo único que pido es que no vuelva a cometerse el error de decir que es causa limeña
Y'all are crazy. The next experiment should be dry aging a steak in steak. Make up a meat paste, slather it on a steak, leave it for 30 days and just dig until you see pink.
Before watching this, I wanna tell you guys that the videos are getting better and better, there's no way ya'll keep getting such great ideas. Have a nice day!
Guys, I been enjoying your video cooking for years. I'm in love with that cooking style. I also enjoy playing with my food. I am classically trained and would like to at least learn from you.
Hey Guga, any chance we can get an unlimited steak vid? a combination of the best techniques to season, cook, tenderise, make the best crust etc... Can you imagine a steak tenderised in pineapple, then injected with Wagyu tallow, seasoned with Guga's rub, smoked, then wrapped with rice paper and fried in wagyu tallow? C'mon you just know it must be good. Could do this as a seasonal thing, every ten videos you put the last seasons winner against everything you've learnt this season? Honestly I think this would be incredible!!!!
I really enjoyed this video and the experiment. I love the use of the spring roll/rice paper wrapper. There’s a special variant of wrapper, but I don’t know what it would be called in English. I know it’s Vietnamese name, because my wife made it for me. Regular spring rolls are called cha gio and those use the regular rice paper like you have in your video. There’s an extra crispy version called cha gio re. If you’re going for an ultimate crisp then I recommend trying to find the cha gio re wrapper at a local Vietnamese market.
Guga,try thoroughly dredging the steak in rice flour then sous vide...then deep fry. This method works great for chicken wings! Although the steak probably won't stay crisp long. Or you can pulverize aborio rice for a dredge ( no sous vide )then pan sear or deep fry...😋🤌
One thing I have been doing recently to get a GREAT sear is only thawing the outside of the steak and then cooking in a cast iron. the mostly frozen inside allows a killer sear with a thick crunchiness. I pull it off early, usually when its about 90 degrees in the middle, let it cool and then add it back to the pan when it has cooled off a bit so that it doesn't grey much and cooks a bit more evenly to a beautiful medium rare.
You'll just end up with mold or bacteria growth. A waste of steak. Gravy is just fat, nutrient-rich beef juice, starch and salt. A perfect environment for lots of harmful microorganisms to grow.
OK CHALLENGE !!!! You need to marinate the steaks in (1) valid bone marrow juice, while (2) marinates in good morel, boletes, reishi, maitake, puffball, campobello, chanterelle mushroom truly thick, non-salty broth (umami flavors), (3) ghee processed butter oil (with a hint of caramelized butter oil as theater popcorn flavor and smell).
i've done something similar but i wrapped my steak with duck skin which i peeled off a raw duck before i cut it apart. i used the naked hind quarters for confit
one thing about Guga is that he makes dishes so appetizing by looking so good, how about a little experiment: make a super ordinary looking dish or perhaps make it looks so bad but the taste would be phenomenal. Curious about the results.
Another idea to maybe try for a crispy, crackling crust might be sugar, brûlée style. You always have that big torch handy, maybe torch your steak with a sugar coating to get a nice crack on it. Might need something to offset the sweetness, but it would be interesting to try.
Why do I persist in watching your channel after going to bed! It's nearly 10pm and now I want a steak! Madness! Anyway, quickly sear and rest a steak then stitch it into cold chicken skin, you can season the steak beforehand, I prefer salt&chilli seasoning. When it's stitched up dunk it in boiling water for a few seconds for the skin to shrink then into ice water to cool and pat it dry then shallow or deep fry until the skin is crisp.
After my experiments, with around 10+ self-made vietnamese style spring rolls, I figured, these wrappers just explode when your oil temperature is too hot. My best results were around 150°C, with just some minor pops. You still can go for a higher temp in a second fry if you like them darker/crispier. The second fry shouldn't explode anymore.
I still cannot comprehend the number of famous cooking youtubers who think they are the exception to the "dont overfill a small pan with hot oil and deep fry in it" rule 😂. Like seriously what goes through your head
Hey don't knock choice. I've bought both choice grade and prime grade from the same brand on multiple occasions and quite frankly the choice was always better for some reason. I know it should be the other way around but thems my two cents, take it or leave it.
You need to study up on flame-broiled. Flames will make the Maillard Reaction on the steak surface, caramelizing, and crusting the surface, along with dehyrating the skin, and keeping the interior of the steak cooler. You flame thrower needs to become you greatest steak (grilled or rotisseries turning) crispyness. Time to just totally flame thrower the sous vide steak, and crisp up the fat and meat surface structures as a Maillard Reaction, drying and crispy-ing the steak surface to get that desired crunchy steak surface texture.
OMG, Lomo Saltado Causa. My stepkids are half-Peruvian, so I've learned to cook a lot of Peruvian dishes. My lomo saltado is great, they say, but my causa is only so-so (maybe because my heart is not really in it). If you choose to do another Peruvian experiment, I'd recommend three experiments; 1. dry-aged A5 Wagyu Lomo a lo macho 2. multiple-day sous vide Asado, using a tough cut of meat with some kind of tenderizer experiment 3. Anticuchos aged in MSG
when using rice paper for frying the wraping needs to be tightly packed or it fall apart while frying. if not the oil will get inside and the rice paper will burst.
If I remember right Guga used that meat glue a while back? What if he took the back fat and skin used for cracklins/chicharrón and used meat glue to wrap it around a steak?
you could put the steak on a wire rack so the bottom doesn't get soggy. I'd love to see the crispy noodles with a layer on the outside to hold it all together
I never thought I'd see the day someone would be making a lomo saltado in a causa, but here we are. Excellent opportunity taken there with crunchy steak layers for the mains
10:50 Instead of letting it rest on a flat surface. You can choose to let it rest on top of a wired metal grill, most people have this for their oven at home. This way, there is much less contact with the meat and it stays crunchy on the bottom, while dripping the fat onto whatever you put underneath the grill.
My grandmother has been frying pasta (spaghetti) as a substitute for hash browns for years! It's been a constant after spaghetti night for as long as I can remember. Usually fried in bacon grease.
Guga's food magic is so strong that those potatoes turned golden by simply mashing them. Such an amazing Chef. 437 Michelin Stars. I change tires, I would know.
Guga! You should try and wet age in salted caramel. Maybe you can have one with a caramel cooked to a hard-crack and you will get a super crispy crust too!
Guga, I'd like to see you try and fry the noodles like that again but turn the noodles into a powder and then use that to experiment with. Or if you can do that with more than rice noodles. And does it work with the flour fried food too? Turning those crunchies into a powder. Something like that would be cool.
Here is the link to the DI/SI!!!! Try it on a steak, but also try it in Mad and Cheese. It makes it taste like a Truffle Mac n Cheese w/o any mushrooms
Hey Guga, got a experiment for you that you might want to try. Recently my mom tried a recipe where you mix a bit of milk and bread into the hamburger mix(with spices of course like msg :)) it gave the hamburger meat a real nice crust and kept it really juicy. I figured it’s a cheap enough experiment that you wouldn’t mind trying it.
A few things I learned from Guga: Multiple ways to cook a potato And that we'll never really know until we try. Trying something new is scary but the results are usually worth it. And if it's not good we can tey again. Thank you so much Guga.
I would love for you to do a video on "The Best Experiments" and how they compare against your "best steak". See if the traditional ways or if one of the experimental ways are better. :)
I’ve been watching guga for years now and his videos always make my mouth water, unfortunately I can’t afford the time and money it takes to perfect cooking steak like he has but I will say I love that I’ve been able to see his journey on weight loss, I was astounded and couldn’t believe my eyes when I saw guga sitting with Angel and Leo and he looks so thin now which is awesome! I’m so glad we’ve been able to be indirectly apart of his weight loss journey.
For the crackling skin steak why not let it rest on a wire rack, so it would get to be crispy all over rather than 3/4 sides? You can put a plate under the rack to catch any of the juices or oils that come out and use it in a side dish.🤷
appreciate you guga! this is is just the type of irreverent fusion i live for!. do it! plus elevated lomo saltado.. oooooooooo man... food coma... you are on the money for the video editing and story telling brother, great job
Get my products available now in every Walmart. Thank you for your support and it's what make these videos possible! You can find the online also at this link linktr.ee/shop.guga
guga seems like the kinda dude who offers to cook at his friends house
dude smiles the entire time he is cooking.
that can be hard to do.
@gugafoods the triple wrapped one we shall call steak guginton.
Guga better embrace being the cook and wear a white and blue pair of new balance. No exceptions for the cooks shoes
its a Stake not " NEM " ( Nem - Vietnamise Spring Roll ) 😂😂😂
if u Want Crunch Guga , You already did the Perfect Experiment a while ago
COOK STEAK , and Cover it in "Cheetos/Dorritos" Powder u made 😂 Crash a Bag and Cover the Steak ❤❤❤ Crunchier than that only Deep Fry and instead of " Pankota " or regular " Bread Crumbs " they Sell Specific " Corn Crumbs " for Specificly " Deep Fry " Taste is Equal to " McDonalds + Burger king + Tacco Bell + Any + Every Fast Food " known to Man Kind , a Bag of 400 Grams Costs about Dollar maybe Dollar and a Half , if they dont sell that in your Region it might be More Expensive , and that my friend is the 98,99.99 % From MAX and u have 1% Batter and 01% Seasoning Salt Plus Anything to Taste ( Taste depends on what u gonn Deep Fry , Chicken + Chilli Flakes , SeaFood + SamBau , Pork + Black Pepper etc... )
Dry age in oystersauce , please make it happen
5:04 "Now they are wet and ready to be stretched, I went ahead and wrapped my entire meat with it"
-GUGA 2024
Thought I was the only one 😂🤦🏾♂️ Guga knows what he’s saying lol
“I know exactly what you’re thinking” 😂
He just like me fr
Let it drain out!
No diddy
Hi Guga, glad to see someone using vermicelli noodles to add a crispy factor to your fried items. I am from Malaysia and some creative soul here has used the same idea to wrap the vermicelli noodles around prawns and deepfry them, unlike a typical flour or tempura batter.
Vermicelli is tasteless in itself, and you were right to infuse some soy sauce into it before frying. The noodles can absorb more flavour than other noodle types, and our cuisine here for fried noodles involves more spice and chilli to make it really nice.
Here in Houston, Texas, USA I used to go to a shop where they used rice flour to deep fry chicken instead of regular flour. It was crispier, tasted less oily, they probably did sprinkle some msg in there, but it was so good. They properly let it drain, the pieces when you ate them were dry and crispy on the outside, moist on inside. Compare to KFC down the road, their chicken is dripping with oil when you take it out of the bucket.
DRY AGE STEAK IN OYSTER SAUCE PLEASE?
OMG YES
Bro this guy's been asking for ages. Make him happy guga!
Yes
what does oyster sauce taste like
@@Playerofakind Oysters
10:51 Guga has so many cooking gadgets. Yet never heard of a cooling rack. 😂
(I'm kidding, we love ya, Guga)
HA! i said this exact thing... "let your steak rest... but the bottom will be soggy" uhh you know about racks right.. i have seen you use them... guga, come on man! 😛
my first thought exactly... but i guess they only have the concept of doing that for fried chickens and not steak since it's rarely done like that
All of his cooling racks were probably inside his dry ager lol
This video is a goldmine for out of context Guga:
11:05 And most importantly, do not use one wrapper, make sure you put 3, if not, things are gonna go south.
5:02 So now that they are wet and ready to be stretched, I wrapped my entire meat with it.
This is just YTP baiting at its finest. 😂
And it does not come out hard!
We need an official guga YTP channel
Was wondering if someone caught that last innuendo. 😂
I'm always open minded to new techniques😏
I love that your choice grade is like we typically see for prime around here half the time.
Was gonna say choice grade everywhere I’ve ever lived has no marbling at all. That steak is prime as can be
5:05
“I went ahead and wrapped my entire meat with it”
Oh Guga 💀
Dont forget the "now they are wet and ready to be stretched"
"i know exactly what you are thinking"
guga, you were faaaar off with that one ngl
@@christophernoble76 4 mins ago :O
"and i know exactly what you're thinking "
GUGA STOP IT.
"-this just looks insane".
oh.
Always wrap your meat!
Guga shows something special about cooking. The realm of trying random things and seeing what happens.
Guga where is your side dish channel ? It needs it's own channel. Imagine the money you can make while giving us a huge library of ideas. You will finally have the money for the huge dry ager/smoker you need for Angel.
😂😂😂😂
I think alot of the side dishes are posted on the Guga channel, unless he stopped doing that
@@isaiahnaegiVODs just bits here and there and in between all kinds of other messes. A dedicated channel would be really clean and easy to navigate.
Guga Sides would go so hard i agree
Its been at least a year maybe more since i heard someone suggest guga is dry aging angel
Cook spam like a steak. Cook spam like a brisket.
I do love that Guga's idea of a handy side-dish is based around fillet mignon 😁😁
Two layers is enough for fresh spring rolls, but you add a little bit of egg white and a little bit of starch to your spring roll mix to soak up and control the liquid a bit so it doesn’t ruin the wrapping. And of course it matters how wet you make the pan cake. And then it’s imperative that you don’t allow the roll to touch the bottom before it hardens because it WILL stick and tear. I do think some of those principles could be transferred to a piece of meat one way or the other. Say you coat the steak with a super thin layer of potato starch egg wash and then wrap. Just to see if it will catch some escaping moisture and perhaps even help caramellise it.
Been breading my pork chops with crushed Pork Rinds, dipping in eggs first to keep it on, then baking.
Call it the Porkinator
Might as well go all the way and wrap the chops in bacon first, for that ultimate "yo dog, we heard you like pork..." experience.
🤤🤤🤤
I make a pot of beans in the slow cooker, and add pork rinds about an hour before they are finished, as well as grilled, chopped up premium hot dogs, and some bacon, as well as a little onions and jalepenos.
Put the rice paper in a food processor and turn it into a powder and use it to season the steaks, maybe a lil baking soda to help dry it out and get that crisp
The Lomo Saltado Causa is the greatest peruvian dish i have ever seen in your channel. Im Peruvian and I feel really happy to see peruvian food in your channel. Congrats my bro. You nailed it.
Next do salchipapas
Sinceramente parece interesante la receta que hizo, pero me parece muy incorrecto que lo llame "Causa rellena", es como llamar a una hamburguesa americana un pan con un filete preparado de manera asiática.
@@elweonanonimo la causa por defecto es rellena, de otro modo no seita causa limeña. El relleno puede ser de cualquier proteina, pero en general lo hizo bien para no ser un plato típico de su región. Eso se aplaude.
@@paolodelgadoflores6569 Exacto y no niego eso, pero el problema es que el la llamo Causa Limeña, lo cual es incorrecto, por qué ahora tal vez no sea un problema pero la gente que visite Perú o quiera hacerlo, al pedir el plato no será igual o similar a lo que hizo guga, yo lo único que pido es que no vuelva a cometerse el error de decir que es causa limeña
I second that notion bro
I love this channel because Guga pushes the boundaries on everything! Keep doing the good stuff my friend! I am always watching!
Y'all are crazy. The next experiment should be dry aging a steak in steak. Make up a meat paste, slather it on a steak, leave it for 30 days and just dig until you see pink.
thats crazy]
He did it
I think he did that mane😊
@@SamPonsford Yeah, im pretty sure he already did that.
Already did it. Lol
Before watching this, I wanna tell you guys that the videos are getting better and better, there's no way ya'll keep getting such great ideas. Have a nice day!
My favorite method for my steaks is smoked for an hour over hickory wood. Finished with a nice sear. Rested and served with some roasted potatoes.
Uncle Gordon cannot make a grilled cheese. Can Uncle Guga make a grilled cheese? Let’s do it.
I thought Gordon lost his uncle title
@@John_Adams1775 he did, I think.
Guys, I been enjoying your video cooking for years. I'm in love with that cooking style. I also enjoy playing with my food. I am classically trained and would like to at least learn from you.
Hey Guga, any chance we can get an unlimited steak vid? a combination of the best techniques to season, cook, tenderise, make the best crust etc...
Can you imagine a steak tenderised in pineapple, then injected with Wagyu tallow, seasoned with Guga's rub, smoked, then wrapped with rice paper and fried in wagyu tallow? C'mon you just know it must be good.
Could do this as a seasonal thing, every ten videos you put the last seasons winner against everything you've learnt this season?
Honestly I think this would be incredible!!!!
I really enjoyed this video and the experiment. I love the use of the spring roll/rice paper wrapper. There’s a special variant of wrapper, but I don’t know what it would be called in English. I know it’s Vietnamese name, because my wife made it for me. Regular spring rolls are called cha gio and those use the regular rice paper like you have in your video. There’s an extra crispy version called cha gio re. If you’re going for an ultimate crisp then I recommend trying to find the cha gio re wrapper at a local Vietnamese market.
It’s 7:00 in the morning and now I’m craving steak
Bro it is 3:54 AM right now and I just polished off a steak. It's never a bad time for a steak.
@@cjc2611 Fr
Guga,try thoroughly dredging the steak in rice flour then sous vide...then deep fry.
This method works great for chicken wings!
Although the steak probably won't stay crisp long.
Or you can pulverize aborio rice for a dredge ( no sous vide )then pan sear or deep fry...😋🤌
I have never thought about making a lomo saltado causa which are two important peruvian dishes. As always, great video Guga. Cheers from Lima, Peru
I have been doing causa with many nontraditional items for years - lobster, fried chicken, and others. Causas are a great way to present a meal.
One thing I have been doing recently to get a GREAT sear is only thawing the outside of the steak and then cooking in a cast iron. the mostly frozen inside allows a killer sear with a thick crunchiness. I pull it off early, usually when its about 90 degrees in the middle, let it cool and then add it back to the pan when it has cooled off a bit so that it doesn't grey much and cooks a bit more evenly to a beautiful medium rare.
Dry age steak in gravy
You'll just end up with mold or bacteria growth. A waste of steak. Gravy is just fat, nutrient-rich beef juice, starch and salt. A perfect environment for lots of harmful microorganisms to grow.
A true Floridian.
Gravy will go rancid from oxygen exposure
So technically its wet age? 🤣
I second this
OK CHALLENGE !!!! You need to marinate the steaks in (1) valid bone marrow juice, while (2) marinates in good morel, boletes, reishi, maitake, puffball, campobello, chanterelle mushroom truly thick, non-salty broth (umami flavors), (3) ghee processed butter oil (with a hint of caramelized butter oil as theater popcorn flavor and smell).
Listen to the dry age with oyster sauce guy guga
👎🏽👎🏽
i've done something similar but i wrapped my steak with duck skin which i peeled off a raw duck before i cut it apart. i used the naked hind quarters for confit
loving the more frequent uploads lately would love to know who everyone on the show is that we see try the food
Guga as a Peruvian I must tell you something important for causa we use ají amarillo paste, lemon juice and little bit of vegetable oil
I love the editing in your videos XD
Wrap it with noodles, then double-wrap it with the rice sheets. That’ll keep the noodle layer together against the steak without it falling apart.
one thing about Guga is that he makes dishes so appetizing by looking so good, how about a little experiment: make a super ordinary looking dish or perhaps make it looks so bad but the taste would be phenomenal. Curious about the results.
Another idea to maybe try for a crispy, crackling crust might be sugar, brûlée style. You always have that big torch handy, maybe torch your steak with a sugar coating to get a nice crack on it. Might need something to offset the sweetness, but it would be interesting to try.
" Wet and ready to be stretched, I'm gonna wrap my entire meat with it... " We're still talking about food, right Guga?
Maybe yes Maybe no or both
Why do I persist in watching your channel after going to bed! It's nearly 10pm and now I want a steak! Madness! Anyway, quickly sear and rest a steak then stitch it into cold chicken skin, you can season the steak beforehand, I prefer salt&chilli seasoning. When it's stitched up dunk it in boiling water for a few seconds for the skin to shrink then into ice water to cool and pat it dry then shallow or deep fry until the skin is crisp.
uncle roger left the chat.
After my experiments, with around 10+ self-made vietnamese style spring rolls, I figured, these wrappers just explode when your oil temperature is too hot. My best results were around 150°C, with just some minor pops. You still can go for a higher temp in a second fry if you like them darker/crispier. The second fry shouldn't explode anymore.
Dry age steak in a steak please.
I still cannot comprehend the number of famous cooking youtubers who think they are the exception to the "dont overfill a small pan with hot oil and deep fry in it" rule 😂. Like seriously what goes through your head
Would love to see a video revisiting the wrapped steak to increase presentation!
This is going to be gross but. Dry Aged Steak covered in Bubble Gum
This just sounds dumb.
Wouldn’t be edible
Some kinda edible sap***
Erm you do know that you can't swallow bubble gum right? At least is not recommended. Seems like a really stupid idea tho😅
I hmong (asian) and i like to grind up rice paper and add Corn starch. Crispy. Rice paper can be use in a lot of way.
Did he say choice grade 😂😂😂 0:28
Hey don't knock choice. I've bought both choice grade and prime grade from the same brand on multiple occasions and quite frankly the choice was always better for some reason.
I know it should be the other way around but thems my two cents, take it or leave it.
You need to study up on flame-broiled. Flames will make the Maillard Reaction on the steak surface, caramelizing, and crusting the surface, along with dehyrating the skin, and keeping the interior of the steak cooler. You flame thrower needs to become you greatest steak (grilled or rotisseries turning) crispyness. Time to just totally flame thrower the sous vide steak, and crisp up the fat and meat surface structures as a Maillard Reaction, drying and crispy-ing the steak surface to get that desired crunchy steak surface texture.
OMG, Lomo Saltado Causa. My stepkids are half-Peruvian, so I've learned to cook a lot of Peruvian dishes. My lomo saltado is great, they say, but my causa is only so-so (maybe because my heart is not really in it).
If you choose to do another Peruvian experiment, I'd recommend three experiments;
1. dry-aged A5 Wagyu Lomo a lo macho
2. multiple-day sous vide Asado, using a tough cut of meat with some kind of tenderizer experiment
3. Anticuchos aged in MSG
I am more intrigued from all of those experiments, what get's recooked over and over again in the house of Guga because it was simply THAT good.
when using rice paper for frying the wraping needs to be tightly packed or it fall apart while frying. if not the oil will get inside and the rice paper will burst.
If I remember right Guga used that meat glue a while back? What if he took the back fat and skin used for cracklins/chicharrón and used meat glue to wrap it around a steak?
you could put the steak on a wire rack so the bottom doesn't get soggy. I'd love to see the crispy noodles with a layer on the outside to hold it all together
You should've used egg noodles. In Thailand we deep-fry egg noodles and serve it with a northern style beef stew called Khao soi.
All I could see when he put the first 2 quail eggs on top of the side dish was the cutest little frog face🐸
I never thought I'd see the day someone would be making a lomo saltado in a causa, but here we are. Excellent opportunity taken there with crunchy steak layers for the mains
10:50 Instead of letting it rest on a flat surface. You can choose to let it rest on top of a wired metal grill, most people have this for their oven at home. This way, there is much less contact with the meat and it stays crunchy on the bottom, while dripping the fat onto whatever you put underneath the grill.
The best of Guga. Make a side dish to steaks that consists of a beef stew with mash.
Dry age and dehydrate oysters, then grind into a powder and use them to season a steak.
As a peruvian I love the presentation of the lomo saltado causa with filet mignon, as an experiment idea you should try with picanha, Guga 😬
My grandmother has been frying pasta (spaghetti) as a substitute for hash browns for years! It's been a constant after spaghetti night for as long as I can remember. Usually fried in bacon grease.
I know you promote the wireless thermometer, but an unedited non cinematic version of how you get that beautiful medium rare would be awesome.
If Guga foods were only based on Guga's side dishes, it would still be the best cooking channel on UA-cam
Challenge! Dry age a stake in ground up Surströmming, wet-age/suos vide a steak in the juices from the can! Bon apetit from Sweden!
Great vid Guga! Thank you!
Guga's food magic is so strong that those potatoes turned golden by simply mashing them. Such an amazing Chef. 437 Michelin Stars. I change tires, I would know.
Guga! You should try and wet age in salted caramel. Maybe you can have one with a caramel cooked to a hard-crack and you will get a super crispy crust too!
Guga you have found your calling in life - to be a meat god. Never forget that
Guga is the kind of guy to search for the crispiest steak possible but then not like any of the crust and just prefer the original style
Guga, I'd like to see you try and fry the noodles like that again but turn the noodles into a powder and then use that to experiment with. Or if you can do that with more than rice noodles. And does it work with the flour fried food too? Turning those crunchies into a powder. Something like that would be cool.
Here is the link to the DI/SI!!!! Try it on a steak, but also try it in Mad and Cheese. It makes it taste like a Truffle Mac n Cheese w/o any mushrooms
You could definitely use both methods together, the rice paper holding the noodles to the steak.
I've had candy apples before I think that's the only think that could beat that crunch. Sweet and savory goes good sometimes.
That side dish is absolutely stunning!
guga discovers chicken fried steak. throw some peppered cream gravy on that jawn and there you go
Been watching you for years, and as an American peruano seeing the Lomo Saltado and the Causa made me so happy. Gotta try making that side dish now
Hey Guga, got a experiment for you that you might want to try. Recently my mom tried a recipe where you mix a bit of milk and bread into the hamburger mix(with spices of course like msg :)) it gave the hamburger meat a real nice crust and kept it really juicy. I figured it’s a cheap enough experiment that you wouldn’t mind trying it.
5:03 That is a WILD sentence.
In Vietnam...we usually deep fried the rice papers to eat with several dishes
He took "I know it doesn't look good, but watch this" to a whole new level🤤
Knowing Guga, I was kinda surprised/bummed he didn't also do a version with like 10+ layers of rice paper.
When you're frying something that needs rehydrating like the sheets or the noodles, use some kind of fat, not water, to rehydrate.
Amazed how many different permutations of steak cooking you’ve come up with.
I wonder if air frying the steak first to firm up the rice paper wrapping then frying would cook it more easily.
The cooking montage music was great today!
Maybe you could use pork rinds. Cover the steak with ground up pork skin paste then deep fry that.
Hey Guga, DO A DRY AGE IN WELCH'S GRAPE JELLY! Or do it with sparkling grape juice...
that side dish came straight out of food wars
The only thing left is for these steaks to transcend into a higher dimension
A few things I learned from Guga:
Multiple ways to cook a potato
And that we'll never really know until we try. Trying something new is scary but the results are usually worth it. And if it's not good we can tey again.
Thank you so much Guga.
I would love for you to do a video on "The Best Experiments" and how they compare against your "best steak". See if the traditional ways or if one of the experimental ways are better. :)
I’ve been watching guga for years now and his videos always make my mouth water, unfortunately I can’t afford the time and money it takes to perfect cooking steak like he has but I will say I love that I’ve been able to see his journey on weight loss, I was astounded and couldn’t believe my eyes when I saw guga sitting with Angel and Leo and he looks so thin now which is awesome! I’m so glad we’ve been able to be indirectly apart of his weight loss journey.
For the crackling skin steak why not let it rest on a wire rack, so it would get to be crispy all over rather than 3/4 sides? You can put a plate under the rack to catch any of the juices or oils that come out and use it in a side dish.🤷
appreciate you guga! this is is just the type of irreverent fusion i live for!. do it!
plus elevated lomo saltado.. oooooooooo man... food coma...
you are on the money for the video editing and story telling brother, great job
As a Guga viewer, I have better taste than shopping at Walmart.
Guga i love the fact that you used some peruvian cuisine, its looks freaking tasty too!! Nice Causa de Lomo Saltado!
When leo said " I am going with the burnt plastic steak" that really got me😂
Love the editing style on this video and wouldn’t mind seeing more of it!
3:51 and learning from my previous miSTEAK hahaha