I Dry-Aged Steaks in CHILI Paste and this happened!
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- Опубліковано 6 кві 2021
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Spicy food is enjoyed all over the globe, so today I decided to give it a try of dry ageing some beautiful steaks with it. To my surprised this experiment was a little unexpected and what happened was insane.
Spicy Paste I used: amzn.to/3fEM50R
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#Steak #DryAge #Spicy - Розваги
At this rate Guga is gonna end up dry aging a steak in a dry aged steak.
😂
Freeze dry the dry aged pellicles, powder them, make a paste out of it and then cover the steak
@@betinivinicius sounds disgusting but i would love to see that lmao
Honestly now I wanna see him use pelicals from a dry aged steak to dry age a steak
Or end up injecting dry aged fat into non dry aged steaks similar to how he did with the wagyu fat😂
I think I speak for everyone when I say I want to be invited to his bbq
Yes 😞😞
For some reason I dont think he would mind if he had some BBQ crashers
Sir, yes Sir!
Yeah
Yes... oh god. I'm so jealous.
“very additional flavor” -Guga 2021
based
Truly inspiring words
Thank you Obama Obama
"I am feeling fermented, do you feel fermented?"
Truly a mind-blowing piece of meat
Probably his Spanish translation. He was probably thinking mucho or muy in his head which can be translated to very in English.
"My teenage daughter learned how to cook with hello fresh" are you sure having you for a dad didn't help with that?
He is a God of steak, but nobody is a master of everything.
@@charlesatanasio1622 master of deez nuts
@@fedorahatguys7979 coming from the virgin in a fedora.
Next video: Cook two normal dry age steaks and convince Mau Mau that one of them is "different"
OMG this is brilliant! :D
LMAO.
That would've been a great April Fool's video
Next april fools
Call it the Placebo experiment :D do that with both Maumau and Angel!
Guga: "A little bit of salt and black pepper is enough."
Also Guga: *adds garlic powder*
I thought the same thing but black peppercorns are a yellowish white on the inside so it may just be a lot of pepper. It’s also possible it’s GP.
@@johnmaynes7142 Guga almost always adds garlic powder anyway so I'd put my money on it is.
I was thinking the same thing
Nothing else
thes just freshly ground blackpepper.
its not homogenous as the preground stuff
Dirt: **Has MSG**
Guga: "Today we are dry-aging this steak using Earth."
“I dry-aged a steak in DIRT and THIS happened!”
@@somepersonontheinternet6879 I'm excited to see that one
Dry age the meat with Miso paste if you haven't tried it already! :) Might add that extra fermentation flavor without taking away from the beefiness that the spiciness of the Korean chili paste did!
THISSSSS!!!
yes
Guga: *uploads a steak dry age video*
me with only instant ramen at home:
“interesting”
sameeeee
Indeed relatable
Me with just bread...
*toast might have to do...*
I'll just magic bullet my last old brown clove of garlic and melt the margarine into it. I'll be eating heavenly garlic bread, pretending I just had the best pizza ever.. _cries_
Same here normaly i just eat some breakfast while watching the video. I judt enjoy watching good food while eating
@@lonewretch 😥... 😅? 🤔
This is funny, sad, and confusing. 💛
In case you were missing Angel.
HelloFresh is now delivering Perfectly seasoned Angel. They also have the premium Dry-aged version available for a limited time for the regular Angel Joke makers.
Bahahahahaj
On a real note get angel back on the show
Me knowing that it's pronounced 'gochujang': Gochujang
Guga: Gochugan
Me: Gochugan
;D
Gucci gang
I'm pronouncing it Gochugan from now on and I don't care who tries to correct me.
11:39 MauMau liked the gochujang steak so much, he turned Italian 🤌
this guy's like uncle iroh, good to his nephew, manly, knows martial arts, immigrant, beautiful body
Uncle Iroh was just elected the prime minister of the Galactic Empire
Aye
Something tells me that Guga still works out. I want to see some heavy lifting and a training montage like uncle Iroh.
Ayo what
Maybe I forget, but he was an immigrant (Iroh)? I guess he did end up traveling with zuko?
Never seen someone who loves their crafts as much as you
I'm pretty sure that it may have something todo with dryaging meat that already is expensive ending up with meat that probably costs 100$/kg lol
That's youtubers. They find a craft that they are truly passionate about, and monetize from it.
Should have seen this bee keeper dude I seen yesterday lol
You haven't seen many people then
It’s hard to hate your craft when your delicious steaks are a business expense and part of your work is enjoying good food.
I watched so many dry aging experiments that I started thinking “what could Guga do next”... I have this one for you: Tahini Paste... if you did the Nutella, you should definitely try this one!!!
that sounds cool indeed
Watching Guga get genuinely excited about something he did super well, is the purest thing ever! ❤
one of these days Guga will be known as an Steak Scientist due to how many experiments he has done
It's for science :)
*a steak scientist
“a" is used before words that start with a consonant sound and “an” is used before words that start with a vowel sound.
@@grammarofficerkrupke4398 Lml. Glad you said it before me
Hes a Steakintist
@@peerbrent *He's
Let's not get complacent with our use of apostrophes.
Guga is the only guy who can say gochugan and not piss off all the Koreans when the thing clearly spelled gochujang
In other Video, he said he has a Korean Master and they usually travel to Korean
@@xco4555 makes it worse lol
I mean, English clearly isn't his first language, and he's trying his best.
I’m confused. Who’s getting pissed off?
@@sonofaquack6987 a lot of people in the comments.
Hey Guga, you need to check out Turkish fermanted meat “pastirma” which is cooked with chili paste for days in near room temperatures. I think you are going to love that as well. Love from Turkey
guga in every other video: the most important thing with dry age is to go with your nose, if it smells bad throw it out
guga here: wow smells weird, let's make this into a steak
Lol notice the key words are “bad” and “weird”
Dry aged in garlic paste!!! Come On Guga you need to do this and if you do please let me know you read my comment I’d be hype!
ooh that sounds good
Sounds too strong, but still worth trying I guess, sure.
It's a risk of botulism unless he has an acidic enough pH, but that would cook the steak kind of like ceviche sadly
*Guga finds any butter/paste-like substance in his kitchen*
Guga: "Let's make some dry-aged meat"
@uchiha madarada,aaa “I know it doesn’t look so good now but watch this” 😭😭
This has norhing to do with DRYaging.
Dry age with either miso or doejang (which is the funkier Korean version of miso)
There’s something called chungookjang which is 10 times more funkier than danjang. Sort of like miso to natto (crushed)
Your passion is so lovely and unparalleled, I truly hope you understand how enjoyable it is for your community to share in these incredible experiments and experiences with you.
gugas face when maumau guessed "spicy" was priceless
Watching this at 8am in the morning and now i want a damn steak lol
Hi
Same boat bro...
It’s 1am for me
@@Flamus_12_ 9:23 pm rn
8am is always the morning. "8am in the morning" is redundant
The love and excitement you guys have for food is beautiful.
Him: This is something you might never see again.
Me: Rewinds the video a few seconds.
*My understanding is beyond your intellectual*
I've discovered the dirty secret. That perfect shot of Guga opening the charcoal bag is the same shot they use everytime. If I'm wrong, no biggie; if I'm right, don't you dare change it, it's iconic.
He should get an intro video.
You joke, but I took an embarassing long time to figure this out 😂
Umm.. yeah... lots of you tubers have the same opening intro sequence. Just like when you watch sitcoms on tv
Lmao Guga's face like, "Mamao's pallet is insane, I created a monster!!!"
I’m so excited and appreciated that U use korean kochujang to show everyone that this is from ROK and it has unique flavor in it, this is something that our government cannot do it, thanks a lot guga!
I never had dry aged, and seeing his stuff for years...makes me want to try it out, but I can't cook for Jack so guess I'll wait for a few more years and try this.
Me except I just can’t afford such a nice rack and it’s a pity doing it to other cuts of meat
Hey Guga! There are 2 more variants of korean pastes. It's Doenjang and Ssamjang. I'd love to see you try those for dry-aging as well given how full of suprises this Gochujang is.
Came here to say this too, would absolutely love to see it!
Doenjang 된장 is a fermented bean paste and Ssamjang 쌈장 is basically a mix of Doenjang and Gochujang (and some other stuff).
When Guga says " This might be something you never see AGAIN." But then I rewatch the video.
Lmaoooo
big brain moment lmaoooo
His voice is so soothing... Makes it more relaxing. Just what I like in these kinds of videos 💕
I love the reactions in each and every video you guys make
I have a video idea why dont you try different types of picanha (top sirloin cap) from other animals like Elk and compare them to beef picanha. Love your videos by the way.
Need more likes
Great idea
That's genius! Need to see more exotic meats on here. Stuff like deer, ostrich, boar, elk, and gazelle.
picanha is awesome. sometimes this cut is difficult to find in the USA
Can we all appreciate how sharp his knives are 😍
$500 free knives are usually super sharp 😂🤣
Salt Bae's knives: Am I a joke to you?
Burrfection’s knives: dalstrong knife weak, salt bae knife salty
Well obviously a chef wont keep dull ones!
I bought one of thrm ab a week ago and chopped my finger off
i love how excited he gets about food
Mamao makes this show soo real and authentic never loose him
Been a while since he has taken out the holy wireless thermometers lol.
He doesn't want to F it up haha
Too much sous-vide :p
@@rikb2367 sous vide EVERYTHING
The meater thermometer?
I love mine! and a friend also bought one .
then we both also bought sous vide stuff too.....xD
Lol what’s ironic is gochujang is already an “aged” ingredient 🤣
Even better! You get the flavour perks of a traditionally dry aged steak, PLUS those in subtle notes of a delicious, reputable, and ALREADY AGED saucy goodness 😏 seems like a match made in heaven haha. After all a well crafted symphony will always likely to beat just a basic melody 🥲🙏🙏
@@bendlor to tell you the truth, I actually wanted to suggest he try doenjang and ssamjang paste too. Those might have a better effect on the flavor of dry age steak. 🤔
@@bendlor Plus MSG!
I love watching your videos man . I just found out about you like 2 weeks ago and im over here watching all the videos till the end ! Great job guga lol
I love this channel - fun to watch!
Another similar thing like Gochu -Jang is Dwen Jang which is the fermented bean paste!! I think it will also gonna be interesting experiment !!lol
Maybe a video where Guga ranks all the dry-age versions he's done. That would be awesome!
Yes! Like s tier, a tier, b to f tier.
Always makes me happy when an experiment turns well
I get so happy when the experiments are successful
I think the bacteria in the fermented sauce accelerated the dry aging process, that's why the pelicose was so big.
Pellicles
True you got a point maybe next time instead of 35 days as go 15
@@jorgecrespo3384 I don't get it though... aren't some spices + chili supposed to act like antiseptics? Then Y do some bacteria penetrate inti the meat?
@@shadmanhasan4205 it's fermented so there's already cultures of bacteria in the paste
@@shadmanhasan4205 Spices and chilies fight against certain types of microbes, but leave other (usually beneficial) microbes unharmed.
Every time Guga said "Wow" in this video, all I heard was a montage of Owen Wilson saying it.
I AM THE ALMIGHTY 69TH LIKE
When he got excited that it was good it was so funny and cute 😂😂
Awesome as usual Guga! That being said, can you try using the Gochujang pate and Umai together during the dry age process to see what happens please!!!!
Guga talks like he twists the end of his moustache every time he finishes a sentence
Every time he said gochuGANG my eye twitched 🤣🤣 but damn I wanna try this
Gucchi Gang 😂🤣
I've never been more satisfied watching a knife cut through something than with those shots of cutting the freshly cooked steak
I've worked for a Korean family for over 20 years now so I'm very familiar with this chili paste. It is so good and very versatile
Only guga can make cooking into an action movie
More of an action romance
Just in case anyone wanted to try this experiment themselves, make sure to read the ingredients list when buying gochujang because some brands don't use monosodium glutamate.
No problemo, just put some in and mix well and wait. I rarely eat gochujang by itself. Adding something is completely normal.
MSG is a well known carcinogen... most Chinese restaurants in the US always advertise "NO MSG", bc it's basically a well known POISON
still... can I come live at your house bro? I promise I will clean up the grill and the kitchen as long as you feed me
@@ccole1255
...I hope that you don’t eat a lot of tomatoes, cheeses, mushrooms, konbu, and basically most of the foods that have an unami flavor then.
@@kziila0244 not worth responding to trolls. They dodge facts like Neo xD
Guga:*gets excited*
Also Guga: very additional flavor
I would love to see you try some the dry age experents that the meat fermented on in the omai bags.
Like this one add in the Gochujang in to the bag with the meat.
Would love to see Angelo hearing all of your chatter in the back room saying: “Time to force Guga to do that on a Wagyu”
I haven’t seen angel in so long he might be getting 100days dry aged 😂
Love ya Guga these videos are some of my favorite
I have gochujang and was wondering what to use it for, so thanks for this x
I love gojujang! And I love Aged
Rib-eye this will be tried at home... yessir!! Thank you for sharing.
This would be spicier than dry aged Angel.
You could stuff him with reapers
LOL
ugh, i wish people would stop saying this foolishness.
@@zenmeteor9474 "Now we season Angel while he is still alive by making him eat these California Reapers."
That's hilarious!😂😂😂
Last time I was this early guga was trying to dry age angel
You referring to the rusty pan right
@@Flamus_12_ yes 😂
@@Michaelandstuff_ what rust steak??!!
I have to try doing it. Because that looks so good.
gochujang and ssamjang are both so freaking good. I just love korean food in general. Kimchi goes good with sooo many things. I'll make a giant batch and eat it with everything for like a month.
The minute of the video where he is actually cooking and cutting the steaks doesn’t get enough love
Guga's cardiologist here: please keep encouraging him I need a new yacht
ey man come on.
ey man come on.
To be fair it looks like he has lost some weight
maumau is always pretty good with his descriptions.
This might be my favorite video because I love Gochujang so much. I’m definitely going to try this. I have a question about the dry age process though. When you do these experiments with dry aging in something like Gochujang, do you put it in the fridge and not open the fridge for 35 days? Really curious to find out because I only have one fridge and am constantly getting in it.
In Turkey there is something called "Pastirma" the predecessor of Pastrami. Its basicly Beefbacon/ham and the special thing about it is that the meat is completely coated with a turkish paste called "Çemen" and get airdryed for a long time. I would like to see what happens if u Dryage with "Çemen".
It's hard enough to produce 5ml of semen let alone to cover the entire steak
....
sus
Pastirma and eggs is my favorite breakfast with a side of labneh, olives, and zaatar and olive oil 👌👌 can’t forget the fresh pita bread
I dunno man the paste sounds kinda sus
Guga should make a video where he takes everything he’s learned from all of his experiments to make the ultimate steak 😱😱🤯
I haven’t had any kind of steak in so long, and I’ve never had dry-aged steak. I’m watching these videos, salivating like crazy, and almost crying because I want the steak so badly.
Over a year ago, Guga food showed up and I watched it because it was interesting. At this stage I thought I hated steak, hadn't had it since I was a kid. Well, due to his videos and a little encouragement from my partner I tried streak again, and holy crap! New favourite food! Turns out I just needed a medium rare steak. So thanks for re-introducing me to the wonders of steak!
Hé almost cried explaining how amazing the chilli paste one was 🤣😂
Next : I Dry-Aged steaks with Onion
@@11vvERN i somehow know what reference is this, i watched youtube too much
^$&^$
Don't tempt him lol
@@11vvERN nice
Do it Guga
You have to try turkish cemen paste! They use it as a coat to make pastirma, and on it’s own it’s also super delicious when mixed with a few other ingredients! You will love it!
Thank you for the videos love your content!!!!!!!!
As a Korean subscriber, this is so pleased to see.
It would be cool if you went back and compared all of your past favorite experiments from the year and ranked them.
This guy is such a lovely person
Hi guga I love your videos!! I would like to see a dry age experiment with honey, it would be possible?
Guga realy do be pleasing uncle roger these days
Really really I can guarantee the taste of this chilli paste as a Korean💛
Yay! I’m Korean too!
@@moronfishgd6272 I'm from Uzbekistan
is it gochujang or kochigan or gochigan?
@@helicocktor 고추장 gochujang is right!
@@randomtaurant thanks for clarifying! Guga had me confused for a second
Msg used to slow my heart down and make me fall asleep when I was younger, thankfully it doesn't now it's in most takeaways I buy
Gaga your the best get your money!You deserve it!
Guga is literally the only person I don’t skip past the ads. His enthusiasm and genuineness makes even the ads he does in his videos engaging to watch!
he even cooks them himself for proof and this one looked delicious tbh :)
dont get why people start hating on him like "never seen someone like his own craft so much as him"...
@@denniscasav_age7460 He also casts Angel as the delivery person for added personalization
@@denniscasav_age7460 that’s a positive comment. What’s wrong with liking your own craft? That means he’s enthusiastic and passionate.
@@jg5624 i dont think any different than you do about this but there are people stating this sarcastic... i like his enthusiasm a lot as well as his optimism even tho he sometimes dislikes his craftsmanship a lot
Wait until it's raid shadow legends
every time guga pronounce it "gochugan" a Korean dies
Thought nobody would notice lol. I cringed pretty hard ngl.
@@kopusproductions who cares he’s not Korean how would he know how to pronounce it properly don’t be rude
@@CoolStory543 bro America doesn't have many traditions so it's not as important, and I don't subscribe too much to my culture but it's still weird that he's calling it like, kojigan or something. Imagine if someone unironically thought hamburgers were called hamdejar or something
@@kmaple9 what?
It's even funnier knowing he is a black belt in Taekwondo - he should have some idea hahahaha
Every time I watch your videos my mouth get watery 🤤🤤🤤🤤 steak looks 🔥🔥🔥
somehow your voice sounds so much like the ones I would hear in those listening exams, podcast or radios haha,enjoyed watching your vids!
Im calling it now. He's gonna do this to wagyu. If he does I'm gonna be so happy
I might have to make a soundbyte of Guga saying "That is amazing, everybody!" and set it as my phone message notification.
Imagine getting a message from your boss saying you are fired with the "That is amazing, everybody" sound lol
That pepper sauce is so good. I can imagine it would be awesome for this. I should try that.
I'm curious how this could go with Doenjang, Korean fermented soy bean paste.
Guga has so many projects that takes a lot of time, i wonder how many fridge he has for steaks only 😂
"It penetrated deeply"
- _Guga_ _Foods_
BBT
Love your experiments and videos!! Can you do a dry age with Indian tikka marinade? :D
Try the reverse pan sear some time vs regular sometime.