I was thinking something similar- that the kimchi juice alone could have been added to the meat to save the trouble of picking the vegetables out later.
@@MK_ULTRA420 Still doesn't survive the cook. Lactobacillus dies pretty easily....that's why people fermenting stuff mess it up all the time. An unclean jar might kill it even.
@@Scudzzorz15 Sear it blue-rare and hope your gut microbiome can revive some of them. I agree; my all-time favorite food is fermented kitfo on sourdough rolls or injera.
Hi Guga, we do fermented burgers (pljeskavica) and cevapcici ( "skinless" sausage, without casing ) in Serbia for last, approx. 200 years. The fermentation takes from 2 to 60 days. We use beef, or beef with mutton/lamb/goat mix, or mutton/lamb/goat (but these are strong in aroma), 18-20% fat. Firstly, the meat is chopped at 1" cubes, salted and then left in the fridge for 4 hours. After 4h the meat is minced once, mixed and returned to the fridge,During this stay in the fridge, the meat should be mixed once or twice, and than left to rest over the night. Tomorrow it is minced once again, same procedure - fridge, mix once or twice, and then left to rest. On the third day it is ready to be formed as the burger patty (pljeskavica) or cevapcici. All the time the meat is kept at low temperatures, but it is mixed from time to time.This helps to spread the enzymes and to have better fermentation. At the end meat is "sticky", it does not fall apart, or at least it does not have "loose ends" like the regular burger. Now for a "Why" - This method has given the possibility not to use the skewers to hold meat together when grilled. Back then in the end of 18th and beginning of the 19th century, in the present day town of Leskovac, the christian Serbs were heavily taxed and it was nearly impossible to have a permanent shop. Taxes were paid per skewer in possession. In order to kick out the skewers, they made meat able to hold it self together. The christian Serbs were then able to sell cevapcici and pljskavica from the mobile "BBQ" carts - charcoal grill on wheels - so no tax per skewer, and your shop is mobile... The skewers were used by Muslims,:Turks, Bosnians, Albanians, etc. to grill the meat over the charcoal. Skewer provided the necessary rigidity for the kebabs to be baked properly. Ottomans made kebabs from fresh meat, and as they had shops, they could always have the fresh one (l you can take a look at the YT channels by Turks, Azeri... how they prepare kebabs, it is always the fresh meat with other stuff). The method spread first slowly throughout the land populated by christian Serbs. Soon from Leskovac, the method spread to neighbouring Skopje, Kjustendil. Afterwards, during the first quarter of 20th century, it finally came to Bosnia, in 1910 to Sarajevo, 1923 to Banja Luka and in 1970s spread throughout Yugoslavia to the north and to the seaside
Yes, though you not really trying to get live organism to work thru the meat as mush as keep out the bad with a barrier of mold while the meats own cells break down and release enzymes that further break down the tough connective tissue. Dehydration and concentration enhance flavor. While the molds will penetrate thru the meat the strongest effected part gets cut off. If you could keep it perfectly sterile you would get tenderness and flavor improvements.
yes but when you add a literal billion of lactic bacteria, it gets fermented wayyyyy faster. He should have salted the meat a little bit, to inhibit other bacteria growth.
it's not, the whole point is to not get bacteria inside the meat, and it's also kept cold so nothing weird goes on. Curing and fetmentation are 2 completely different things
This is awesome.. I ferment my own kimchi and sauerkraut. After fermenting, there is always plenty of brine that could be used to mix with ground beef. Can't wait to make these.
Remember the meat does not drop below 40 immediately after taking it out of the oven, you should take it out a little earlier to allow the meat to begin cooling before the 2 hour threshold
@@NickBFTD this is fun to think about. Bacteria doubles every twenty minutes at that temperature. So let's say there were 4 individual bacteria cells in the meat when he prepared it (we're gonna ignore the yogurt drink he added because we want that bacteria) At 0 minutes we have 4 bacteria. At 20 minutes we have 8. After the first hour we have 32. After two hours we have 256. After three hours we have 2,048 And after six hours we have 1,048,576 That is a 262,000% increase. Amazing.
@@NickBFTD Yes, please note that this 2hr of time is accumulative total... this adds up quick when you consider all time of in cart/transport over 40 degrees, cool down time after putting back in fridge, prep time, sitting on the counter after cooking, time to cool back down left overs placed back in fridge, etc.
I almost never eat beef, but watch and love every single one of your videos. What can be better than having fun doing what you love, while enjoying great food with family and friends? Guga is the awesome uncle/brother/cousin we all wish we had (or the mad scientist we wish we were)! The video production quality is great, the commentary and editing always has me in stitches. Thanks to each and every one of you for making me feel like family during some tough times.
My wife and I always put either sour cream or Bulgarian yogurt (sour milk) in our venison burgers. Not only does it tenderize the meat, but the gamy taste gets substantially reduced. The juiciness is out of this world too. BTW when using lactobacillus, a bit of mint in the burgers goes a long way too. Great episode as always, cheers everybody!
For some reason leo talking about how it might have been marinated with blueberry got me thinking, how interesting that could be. It also got me thinking about jam…. And from there about bacon jam….. mhhhh if my heart wouldn`t handle it too often i``d get a burger with bacon jam right now ^^
Kimchi usually has a good amount of liquid left over, so you could just use that, instead of having to pick through the beef after the fact. As far as lacto fermentation, that's super interesting. Lots of beer makers are using lactobacillus to make sour/tart beers currently.
Problem with the lacto fermented version with yakult bottles.....that stuff is concentrated sweetness. They basically marinated with sugar. Kimchi liquid seems a better idea.
the "fermented milk" you used is actually a yogurt drink with tons of sugar. it does have the lactobacillus bacteria culture, but it's very sweet and maybe not the best thing to use in this experiment; pure yogurt thinned with water or whey might have worked better.
Also lactobacilli feed on lactose and sugar as far as I know, so What happened here was just the milk fermenting inside of the beef which would be the same as mixing the end product in a 3day dry aged minced beef. Dont think it made any difference in the beef composition as these enzymes dont eat protein or fat
Lactobacillus is also what ferments kimchi, although I don't know if his was a "live" culture or if the kimchi had been pasteurized to kill the bacteria.
@@Greedman456 My favorite bacteria for fermenting meat is currently a BACTOFERM called FLAVOR OF ITALY - (PEDIOCOCCUS ACIDILACTICI, LACTOBACILLUS SAKEI, STAPHYLOCOCCUS CARNOSUS). The tangy flavors that can be developed in pepperonis and other sausages comes from the fermentations. Starter cultures work by producing lactic acid and other helpful bacteria within the meat.
I wanted to go back to the kimchi instructions. I happened to click at 3:46: "Once I was done with all of my balls, take a look." Hmm, a bit strange out of context!
Hi Guga,try dry aging with nduja. Nduja is a typical Italian product, born in the city of spilinga. It looks like salami, but much smoother and a little spicy. It has a wonderful flavor and it smells like a heaven of pig and hot chili peppers. It's awesome with hot bread or like a seasoning for several sauces For italian friends around here: Non so se l'nduja sia originaria di spilinga o se quella di spilinga sia semplicemente la versione più conosciuta.Non linciatemi amici calabri, vi prego
Guga, it would be awesome if you did a "ribeye cook" off with different types of ribeye. Such as: beef, bison, deep, elk, ect. And do a blind taste test with the family. Growing up in Colorado we primarily ate elk we harvested on own and it's still my favorite type of meet.
3:18 the rubber texture comes from the salt in the kimchi Kenji Lopez said don‘t salt burgers internally because the salt binds the proteins and makes them springy and tough and that‘s what they use for sausage making So unlike dry brining steaks which is supposed to tenderize this doesn‘t work for ground beef I had burgers like this and they were springy and chewy it had a nice mouth feel kind of but it was more like köfte then burgers.. even köfte aren‘t so dense
In earlier Almazan Kitchen videos, they featured a local technique for fermenting ground meat, which they used to make a giant burger. Great work from both channels.
nope, i don't think durian mix well with meat... i eat and like durian flavor but putting it on meat kind of clashing of taste... don't think it will be good...
Absolutely not. Nothing good can come from mixing perfectly good meat with with a thing that smells and tastes like death. Durian is the one line that should never be crossed.
Fun fact: The music that plays during Guga’s grilling sequence is not a backing track. That’s actually the sound of the grill singing when Guga’s on it. Magic bro. 🥩 💫 🧙♂️
Love how the better of the fermented was the "easier" one to make, I'm definitely trying this when I get my new grill in the Spring. Thank you Guga for all your experiments and helping us know what's worth doing and what's a waste.
I knew the kimchi one was going to be awesome because I went to a place in Atlanta, Georga that had seafood tacos with kimchi on top and let me just say, I have NEVER had a better taco in my entire 40+ years of life. Insanely good.
But you don't leave chicken in milk out at 80 degrees for 2 hours... marinate in a fridge is a different story, and I suspect would also be good for burgers (but I've yet to try it)
This makes me want a tasty burger for sure 🤤 but as someone who is prone to food poisoning, what I am most curious about is whether there was any aftermath or negative side effects of "fermenting" the ground beef. 🤔
I was the same way but since I’ve tried incorporating more bacteria in my diet it’s gotten better. Yogurts, vinegars, fermented sausages (do it in the fridge), and olipop soda all have bacteria in it that’ll help improve your gut health.
Anyone else an OG Guga Fan, back when he cooked from a closet ad-hoc kitchen in an office where he torched food on the street curb. Now he's at 3M Plus Subscribers on his second channel with a professional studio, putting meat in some fancy "Dry Ager" refrigerator. Let me just say.... you made it you glorious bastard. You really made it and not gonna like it makes me a little jealous! You're proof that one should follow their dreams! Way to "Dew it!"
As a native from Poland I must say we love our veggies extremely fermented, cucambers especially, and i love this funky taste. We do a lot of this homemade, so I think if someone knows what to do, its safe and worth trying. Oh man I really want to try it, especially kimchi one, cuz i loove kimchi.
From what I have learnt from Korean chefs on youtube, you can use the juice at the bottom of the kimchi jar to ferment things further. I suggest mixing the juice and the ground beef and putting it directly in the fridge because kimchi ferments best cold. And what Leo said about marinating in blueberries… hmmm.. interesting. I want to try the kimchi burger so bad but you can do it safely and then tell everyone when it’s safe to try at home.
Thank you for doing all the different things with all the food you use. You explain everything you do so well. Thanks again and please keep doing what yall do!!!
I was highly skeptical when I saw "fermented meat", and I still wouldn't do what you did with the milk. However, my wife makes kefir, whole milk fermented at room temp for 24 hours then refrigerated, and it is real good like a milk/yogurt combo. Love me some spicy kimchi; that would have been my bet for a good tasting burger that didn't send me to the bathroom for several hours of torture.
Get some dates. Remove the stone and throw it away. Place the date pulp into a jar of kefir for a day at a warm room temperature or two days if cooler. Place in the end of fridge until next day. You like tiramisu? This is better. The kefir draws and negatives most of the sugar in the dates and you are left with a magnesium packed super delicious sharp, surpressed sweet tasting, almost addictive, dessert. Serve per bowl.
“that one is coming” 😂 your cooking skills have always been top notch, your editing is right there too! What a professional, you have an awesome channel Mr. Guga
This is something I'm going to try real soon here! I love how you do all these experiments and bring us some real fun and tasty things to give a try at home!
I decided to try it. I used radish kimchi instead napa cabbage kimchi and chopped it up into medium sized chunks. I mixed them right in, juice and all, seared them on top of a charcoal chimney with a grill grate (VERY hot) and finished on the Primo ceramic at 300f with a little hickory. I left the kimchi inside and it provided the moisture and slight crunch I was hoping for. It was fun to chew the burger and hit those little mildly crunchy radish bits and it tasted great. Thanks for the new idea!
Kimchi needs to catch on more in America. It's absolutely amazing, and goes so well with so many foods. Kimchi scrambled eggs are amazing, it's great on hotdogs and burgers, it's great in soup, it's great in fried rice, and the list goes on. If you like sauerkraut, you'll probably like kimchi.
I am asking again Guga :-) Try dry aging a steak with a turkish fenugreek tomato paste called „çemen“ (pronounced tchaman just in case some nasty minds misunderstand it 😉). It tastes amazing Guga! It is highly seasoned and very intense. I believe that you guys will love it.
Mr. Guga, I am a big fan of Robert Arrington and that is how I heard of you, Please, if you are ever in or around N. Central Fla , mainly Levy County of Gainesville for a show or tasting....or what ever, please announce it loud and large! I love what you do!
For this fermenting process, it probably helps to start with irradiated beef. That way you don't have to compete with the bacteria already in the ground meat. The yakult-meat was basically marinated in sugar. The sugar is probably more important than the technique. Then the acidity of it being yogurt already.
Good point. Good luck finding that, though. Everyone is scared of anything with the word "radiation" in it, even though in this case it's perfectly safe. But you know, the vast majority of bacteria on a cut of beef is going to come from the butchering and handling; living animals tend to keep their cardiovascular system and tissues pretty much sterile.
I agree the Yakult beef probably only tasted the way it did because of what was in the Yakult, rather than what the lacto did (or didn't do) to the beef given several factors. He admitted in the video he has no idea how fermentation works, and it showed. Basically sugar and lactic acid marinated beef, like you said. I mean, right off the bat lacto wants to eat sugar and I don't think there is very much sugar in ground beef, lol.
Guga, your videos keep getting better and better! You have not held back on keeping the quality up. Do you teach others how to produce content? Congratulations!
We make something here in Bulgaria named kebapche - it i fermented with some bulgarian yogurt ad some sugar to speed up the fermentation. It is compeltely diferent from normal non fermented meat!
All his dry-age experiments with sweet stuff has failed/tasted horribly. Apparently something about sugar just ruins the whole thing. A tangy mustard would be better.
@@The_Keeper Yeah I've noticed that, still be interesting to see how it turns out. It could have different results with the Mustard being involved. There are a few types of mustard so it would be cool to see a variety and hiw they compare IMO.
@Guga -- Lacto-fermentation (which converts sugars into lactic acid) is not the right type of fermentation you're looking for. Making something sour is great, but you should be using fermentation for creating umami! To do so, you really need to try this experiment with enzymatic fermentation instead (which is what is used for soy sauce and miso), because with this process you can break down the proteins in the meat into glutamate (AKA pure umami). Best of all, you can do it in much less time and outside of the danger zone. With enzymatic fermentation, you can even totally liquify burgers into burger sauce (think fish sauce) in just an hour! Let me know if you want to learn more about this! I do enzymatic fermentation like this all the time for my food to create insane umami.
With St Patrick’s Day coming up, I’d really like to see various experiments with a corned beef. Maybe cook a normal one following the directions, and then spud vide with the pickling spice and beef tallow? I’m super intrigued!
Existem alguns problemas com o design deste "experimento". Guga você optou por usar alimentos pré-fermentados que provavelmente adicionam outros compostos de sabor e possivelmente mascaram o sabor da carne e adicionaram o saber de fermentado de antemão. Alem disso, a repetida exposição a temperaturas quentes, mesmo que por menos de 2 horas não deve ser feita, Eu imagino que vc saiba disso, mas o frio do refrigerador não mata nem impede a replicação da maior parte dos micro-organismos patogenéticos, apenas desacelera ou em melhor hipótese coloca em estado de criptobiose esses micro-organismos que vão restabelecer seu metabolismo e replicação assim que a temperatura se elevar novamente, criando um efeito cumulatorio. Vc deve saber q existe uso de fermentação de carne na charcutaria, e eu sugiro que continue explorando desta forma, utilizando mix secos de lactobacilos que permitirão a carne fermentar por si, ou até mesmo a introdução de uma pequena quantidade de whey que adicionara sabor minimo, em ambiente controlado, talvez em vacuo. Outra opção é a utilização de uma pequena porção do liquido do Kinchi, o qual tem linhagens de bacetrias especificas com a capacidade de fermentação em temperaturas como 10º celcius, o que permitiria vc fermentar em uma geladeira sem a grande adição de material sólido do kinchi e com menor adição de sabor. São só sugesões, abraço Guga.
Esto mismo pensé, 2 horas a 80F es seguro que ya tienes bacterias peligrosas en la comida, luego el tiempo que tarda la carne en volver a 40F en la nevera no garantiza nada, sólo que las bacterias existentes se reproduzcan menos rápido. No tengo problema con el experimento del kimchi, pero definitivamente pasaron un mal día en el baño luego de esto.
Entiendo que están diciendo, pero él pone el carné a 37F y eso está afuera de la zona de peligro. De verdad, no quiero probar este tipo de fermentación nunca! Pero el kimchi, tengo ganas de hacer sin sacando las verduras desde luego. Pero, primer paso estaré kimchi encima de un burger!
Google Translation: There are some problems with the design of this "experiment". Guga you chose to use pre-fermented foods that likely add other flavor compounds and possibly mask the flavor of the meat and added the fermented flavor beforehand. Also, repeated exposure to hot temperatures, even for less than 2 hours, should not be done, I imagine you know this, but the cold of the refrigerator does not kill or prevent the replication of most pathogenic microorganisms, only slows down or in a better hypothesis puts these microorganisms in a state of cryptobiosis that will restore their metabolism and replication as soon as the temperature rises again, creating a cumulative effect. You should know that there is a use of meat fermentation in the charcuterie, and I suggest that you continue exploring in this way, using dry mixes of lactobacilli that will allow the meat to ferment on its own, or even introducing a small amount of whey that will add minimal flavor. , in a controlled environment, perhaps in a vacuum. Another option is to use a small portion of the Kinchi liquid, which has specific bacterial strains with the ability to ferment at temperatures such as 10º Celsius, which would allow you to ferment in a refrigerator without the large addition of solid material from the kinchi and with less added flavor. These are just suggestions, hugs Guga.
Hi Guga, have you ever thought about dry-aging Wagyu Beef in whale blubber, or Maqtaq as it’s called in Inupiaq Eskimo? It has two components: the outer rubbery blubber which is VERY salty and rubbery and chewable to the consistency of overly-chewed bubble gum, and the fat layer underneath which is INCREDIBLY oily and melts-in-your-mouth consistency right out the gate and with strong flavors of the ocean. Come to Utqiagvik, Alaska around Spring or Fall when subsistence whaling is in full swing with a portable dry-aging machine, and see if a local will share some Maqtaq with you for this experiment. Grill at the Top of the World, Guga! Pursue the absolute limits of dry-aging!
Depends. If the fermented ingredients still have a live culture in them, yes, assuming you leave it long enough (3 days is long enough). If not, then no, you're just mixing a fermented food with non-fermented. In the case of kimchi and yakult (or kefir, which probably would have been better to use, little or no added sugar), it's an interesting experiment because they both contain primarily the same culture, lactobacillus acidophilus. So the fermentation was essentially the same, though less with the kimchi because Guga didn't attempt to "spike" the growth by raising the temperature with it.
The thing about kimchi is that it continues to ferment even after it's been completed, so as long as that bacteria is there, it should grow in the meat as well. That said, the bacteria in the kimchi burger would be much less fermented than the milk burger as the bacteria grows more slowly while refrigerated. That kimchi marinates the burger, however, is a bonus.
@@RadDadisRad you most certainly can ferment meat. You may be confusing yeast based fermentation that is carbohydrate based and bacteria fermentation which works with meat. There are many fish and meat fermentation traditions. Any sausage that is hung and cured is a fermentation produce. So from pepperoni to salami to chorizo rely on live bacteria in the curing process to both eliminate/prevent harmful bacteria and create the favors we expect.
I left ground beef out for 2h and I figured its not a big deal, around midnight, 4h after I ate it, I woke up and felt really sick and threw up all night
Guga, please do the dry-aged pellicle burger! I’ve dry aged in my fridge several times because of your inspiration (and the convenience provided by the Umai dry bags) and I’ve always ground up the pellicle 50/50 with fresh beef. My people generally tell me that they are the best burgers they’ve ever had. I also cold smoke the beef; can’t hurt!
Lactobacillus is what you find in yoghurt. Greek-style yoghurt, with no added sugar or fruit, would work, too. Grilled kimchi with some Maillard charring would be a great topping on a burger. I'd probably have the meat patty be two-thirds beef and one-third pork.
Rough textured bottom bun. Only one rule with burgers. Do not put cheese on the top and bottom of a burger. It will slide. The more craggles inside your bun, the more friction to keep things in place.
The "danger zone" doesn't magically reset after a night in the fridge. I'm not saying this is unsafe, as food safety guidelines tend to be overly conservative and have to take into account people with compromised immune systems, and clearly you didn't have any issues. I'm just pointing out that the 2 hours doesn't reset just because you chilled it.
Guga, try dry aging with banana ketchup. It tastes a lot better and it's not too acidic compared to a traditional tomato ketchup. You can buy it at any Filipino grocery store.
Uh, why would you care about a "danger zone" when your trying to ferment it by growing bacteria? Raw meat isn't inherently dangerous man, I eat it almost every day.
Oh Yakult ! Drank it all the time as a kid. Never had to age meat when kimchi fried dumplings were concerned. The stuff was sour enough to flavor everything in the mandu. Kimchi burgers are so nice.
I started watching your videos on facebook and I just got addicted to them that I went and watched all your videos here on youtube from way back "7yearsago" videos. I feel kinda sad that I'm almost to the top list.
You should dry age beef in birria marinade. Either you can make the marinade, cook it down, dehydrate and make a powder and put it on or maybe try to wet age it in the marinade or even make a birria paste and dry age it in
In the process of fermentig salami, the sausages are hang in 30°C (86F) and 80% humidity to ferment and rapidly drop the ph in order to preserve the meat
Lol, Leo’s face is hilarious when he hears Guga’s disclaimer
The face of sudden shock from the news
Burger video = 🤩
_But, there's a disclaimer_ = 😦
😂 He cracks me up
Palpable dread lol
haha relatable.
There’s actually kimchi seasoning with the probiotics already in it that you could also use. Kimchi as a burger topping is amazing too.
Umm kimchi in general is amazing lol
@@maryharris1894 well yeah, but I love it on burgers and hot dogs especially lol
I was thinking something similar- that the kimchi juice alone could have been added to the meat to save the trouble of picking the vegetables out later.
The problem is that cooking the burger kills the probiotics. The juice from homemade sauerkraut should work just as well.
@@JamieStuff the point isn’t really for the probiotic nutrition, they’ll help ferment the meat.
Lactobacillus Acidophilus. Good for the gut! Come to think of it, so is Kimchi! Very interesting experiment Guga! Maybe try a little miso paste?
I mean none of it survives the cook.
@@imnotdavidxnsx That's why they're best cooked rare.
I have never tried Kimchi, maybe it is about time
@@MK_ULTRA420 Still doesn't survive the cook. Lactobacillus dies pretty easily....that's why people fermenting stuff mess it up all the time. An unclean jar might kill it even.
@@Scudzzorz15 Sear it blue-rare and hope your gut microbiome can revive some of them. I agree; my all-time favorite food is fermented kitfo on sourdough rolls or injera.
Leo's excitement instantly dissolved the moment guga gave the warning
Hi Guga, we do fermented burgers (pljeskavica) and cevapcici ( "skinless" sausage, without casing ) in Serbia for last, approx. 200 years.
The fermentation takes from 2 to 60 days. We use beef, or beef with mutton/lamb/goat mix, or mutton/lamb/goat (but these are strong in aroma), 18-20% fat. Firstly, the meat is chopped at 1" cubes, salted and then left in the fridge for 4 hours. After 4h the meat is minced once, mixed and returned to the fridge,During this stay in the fridge, the meat should be mixed once or twice, and than left to rest over the night. Tomorrow it is minced once again, same procedure - fridge, mix once or twice, and then left to rest. On the third day it is ready to be formed as the burger patty (pljeskavica) or cevapcici.
All the time the meat is kept at low temperatures, but it is mixed from time to time.This helps to spread the enzymes and to have better fermentation. At the end meat is "sticky", it does not fall apart, or at least it does not have "loose ends" like the regular burger.
Now for a "Why" - This method has given the possibility not to use the skewers to hold meat together when grilled. Back then in the end of 18th and beginning of the 19th century, in the present day town of Leskovac, the christian Serbs were heavily taxed and it was nearly impossible to have a permanent shop. Taxes were paid per skewer in possession. In order to kick out the skewers, they made meat able to hold it self together. The christian Serbs were then able to sell cevapcici and pljskavica from the mobile "BBQ" carts - charcoal grill on wheels - so no tax per skewer, and your shop is mobile...
The skewers were used by Muslims,:Turks, Bosnians, Albanians, etc. to grill the meat over the charcoal. Skewer provided the necessary rigidity for the kebabs to be baked properly.
Ottomans made kebabs from fresh meat, and as they had shops, they could always have the fresh one (l you can take a look at the YT channels by Turks, Azeri... how they prepare kebabs, it is always the fresh meat with other stuff).
The method spread first slowly throughout the land populated by christian Serbs. Soon from Leskovac, the method spread to neighbouring Skopje, Kjustendil. Afterwards, during the first quarter of 20th century, it finally came to Bosnia, in 1910 to Sarajevo, 1923 to Banja Luka and in 1970s spread throughout Yugoslavia to the north and to the seaside
Svaka cast brate moj daj recept neki dobar
I could watch a series on this. Thanks for the amazing details!
Ok but what you mix the meat with
I'm interested in fermenting, how does it effect taste? Veggies or meats? Does it taste rotted or salty, overwhelming? I appreciate it tyvm
@@ronaldyeater3322 it's impossible to explain the taste right. It's savoury, cured-like, funky, salty, umami and sour
Angel: "Is this payback for the Carolina Reaper?"
Guga: "Oh na na na na... that one is coming."
DANGER, WILL ROBINSON! DANGER!
Lol
Angel getting smoked for real this time.
Great show, the last season hit me in the feels multiple times!
No swearing allowed but only if you call Guga a mf
@@JesusChrist-yh4pi smoked & dry aged in pineapple, cheese powder, wagyu fat, salt, pepper, and in his own sauce.
Technically dry aging is fermentation. This is a really cool experiment!
Yes, though you not really trying to get live organism to work thru the meat as mush as keep out the bad with a barrier of mold while the meats own cells break down and release enzymes that further break down the tough connective tissue. Dehydration and concentration enhance flavor. While the molds will penetrate thru the meat the strongest effected part gets cut off. If you could keep it perfectly sterile you would get tenderness and flavor improvements.
yes but when you add a literal billion of lactic bacteria, it gets fermented wayyyyy faster. He should have salted the meat a little bit, to inhibit other bacteria growth.
@@jeancanestri5572 Check out 2 Guys and a Cooler channel.
haha relatable.
it's not, the whole point is to not get bacteria inside the meat, and it's also kept cold so nothing weird goes on. Curing and fetmentation are 2 completely different things
This is awesome.. I ferment my own kimchi and sauerkraut. After fermenting, there is always plenty of brine that could be used to mix with ground beef. Can't wait to make these.
I love how Angel says “I’ll just take a tiny bite” then proceeded to unhinge his jaw to nearly swallow the whole burger like an anaconda 😂
i didnt notice that they should have emphasized it more
The explosive diarrhea from the rotted meat came later
I hate when I unhinge my jaw trying to eat a burger.
It sucks.
Yet the amount he actually bit off was almost nothing
@@seanbrown9048
So you can now ask Guga, Leo or Angel about this „explosive diarrhea from rotten meat” and how it was 😏
Remember the meat does not drop below 40 immediately after taking it out of the oven, you should take it out a little earlier to allow the meat to begin cooling before the 2 hour threshold
He also said he repeated the steps 3 times, so it been in the 'danger zone' for over 6 hours.
@@NickBFTD this is fun to think about.
Bacteria doubles every twenty minutes at that temperature. So let's say there were 4 individual bacteria cells in the meat when he prepared it (we're gonna ignore the yogurt drink he added because we want that bacteria)
At 0 minutes we have 4 bacteria.
At 20 minutes we have 8.
After the first hour we have 32.
After two hours we have 256.
After three hours we have 2,048
And after six hours we have 1,048,576
That is a 262,000% increase. Amazing.
@@NickBFTD Yes, please note that this 2hr of time is accumulative total... this adds up quick when you consider all time of in cart/transport over 40 degrees, cool down time after putting back in fridge, prep time, sitting on the counter after cooking, time to cool back down left overs placed back in fridge, etc.
Binging this channel for the last couple of days, the quality of your videos keeps getting better and better. Big ups Guga and the crew
I almost never eat beef, but watch and love every single one of your videos. What can be better than having fun doing what you love, while enjoying great food with family and friends? Guga is the awesome uncle/brother/cousin we all wish we had (or the mad scientist we wish we were)! The video production quality is great, the commentary and editing always has me in stitches. Thanks to each and every one of you for making me feel like family during some tough times.
Again, you guys make me smile and generally make my day better when I watch your show. Thank you Guga!
My wife and I always put either sour cream or Bulgarian yogurt (sour milk) in our venison burgers. Not only does it tenderize the meat, but the gamy taste gets substantially reduced. The juiciness is out of this world too. BTW when using lactobacillus, a bit of mint in the burgers goes a long way too. Great episode as always, cheers everybody!
For some reason leo talking about how it might have been marinated with blueberry got me thinking, how interesting that could be. It also got me thinking about jam…. And from there about bacon jam….. mhhhh if my heart wouldn`t handle it too often i``d get a burger with bacon jam right now ^^
Kimchi usually has a good amount of liquid left over, so you could just use that, instead of having to pick through the beef after the fact.
As far as lacto fermentation, that's super interesting. Lots of beer makers are using lactobacillus to make sour/tart beers currently.
Problem with the lacto fermented version with yakult bottles.....that stuff is concentrated sweetness. They basically marinated with sugar.
Kimchi liquid seems a better idea.
I don't want to see video of later that day or the next day on the lacto fermented burger.
@@TareqASamraaq❤❤
Leo : extremely excited
Guga : I do not want you to try it
Leo : *my disappointment is immeasurable and my day is ruined*
Sorry LEO....🤣
@@GugaFoods 🤣🤣
@@GugaFoods Was there any side effects after eating the burger?
It's not as enjoyable as I may have initially expected it to be and that's a little bit of an issue there.
the "fermented milk" you used is actually a yogurt drink with tons of sugar. it does have the lactobacillus bacteria culture, but it's very sweet and maybe not the best thing to use in this experiment; pure yogurt thinned with water or whey might have worked better.
Also lactobacilli feed on lactose and sugar as far as I know, so What happened here was just the milk fermenting inside of the beef which would be the same as mixing the end product in a 3day dry aged minced beef. Dont think it made any difference in the beef composition as these enzymes dont eat protein or fat
basically Yakult lol
and he used the strawberry flavor 🤭
Lactobacillus is also what ferments kimchi, although I don't know if his was a "live" culture or if the kimchi had been pasteurized to kill the bacteria.
@@Greedman456 My favorite bacteria for fermenting meat is currently a BACTOFERM called FLAVOR OF ITALY - (PEDIOCOCCUS ACIDILACTICI, LACTOBACILLUS SAKEI, STAPHYLOCOCCUS CARNOSUS). The tangy flavors that can be developed in pepperonis and other sausages comes from the fermentations. Starter cultures work by producing lactic acid and other helpful bacteria within the meat.
THanks! Excellent presentation. I have GOT to try this type of idea. If it is that good then I'm opening a restaurant!
I wanted to go back to the kimchi instructions. I happened to click at 3:46: "Once I was done with all of my balls, take a look." Hmm, a bit strange out of context!
Hi Guga,try dry aging with nduja. Nduja is a typical Italian product, born in the city of spilinga. It looks like salami, but much smoother and a little spicy. It has a wonderful flavor and it smells like a heaven of pig and hot chili peppers. It's awesome with hot bread or like a seasoning for several sauces
For italian friends around here:
Non so se l'nduja sia originaria di spilinga o se quella di spilinga sia semplicemente la versione più conosciuta.Non linciatemi amici calabri, vi prego
Spreadable salami sounds weird but also really good haha
@@TheyAreNotAllDrones it's great on pizza
Nunca imaginei que o Guga faria uma carne com Yakult HAHAHAHA! Ótimo vídeo como sempre Guga
Guga, it would be awesome if you did a "ribeye cook" off with different types of ribeye. Such as: beef, bison, deep, elk, ect. And do a blind taste test with the family. Growing up in Colorado we primarily ate elk we harvested on own and it's still my favorite type of meet.
"Ribeye cook"?
Bison is my favorite... although I really like antelope too.
i like elephant
@@nikoslevo6764 What does it taste like?
@@bdavis7801 he was joking
3:18 the rubber texture comes from the salt in the kimchi
Kenji Lopez said don‘t salt burgers internally because the salt binds the proteins and makes them springy and tough and that‘s what they use for sausage making
So unlike dry brining steaks which is supposed to tenderize this doesn‘t work for ground beef
I had burgers like this and they were springy and chewy it had a nice mouth feel kind of but it was more like köfte then burgers.. even köfte aren‘t so dense
In earlier Almazan Kitchen videos, they featured a local technique for fermenting ground meat, which they used to make a giant burger. Great work from both channels.
Put it even simpler ; imagine making a yoghurt.
Now, dry age steaks with Durian.
Oh my god! This would be INSANE.
He needs to do it. Big brain idea, sir!
nope, i don't think durian mix well with meat... i eat and like durian flavor but putting it on meat kind of clashing of taste... don't think it will be good...
Absolutely not. Nothing good can come from mixing perfectly good meat with with a thing that smells and tastes like death. Durian is the one line that should never be crossed.
@@kdawg3484 that makes it even worthwhile to watch! Cause i would never try it myself but definitely want to watch other people suffer eating it
Ugh no. Durian is gross
Fun fact: The music that plays during Guga’s grilling sequence is not a backing track. That’s actually the sound of the grill singing when Guga’s on it. Magic bro. 🥩 💫 🧙♂️
i was your 69th like
Man, I'd love to be one of your testers. Fun videos, your food always looks amazing.
You are a true genius. I don't know of any other channel doing this. Please don't stop making new videos
Love how the better of the fermented was the "easier" one to make, I'm definitely trying this when I get my new grill in the Spring. Thank you Guga for all your experiments and helping us know what's worth doing and what's a waste.
I think this would be really interesting to do with Koji (the fungi used to ferment sake, soy sauce, and miso).
He has
I knew the kimchi one was going to be awesome because I went to a place in Atlanta, Georga that had seafood tacos with kimchi on top and let me just say, I have NEVER had a better taco in my entire 40+ years of life. Insanely good.
It's super good with seafood and chicken
Please try more experiments with adding stuff to the burger patties! Maybe one with finely chopped mushrooms and black garlic in the meat?
Leo’s dance was great 😊🤣
You keep pop'n up,on my radar.AND it's usually interesting.Keep experimenting.
I'm a microbiologist and, please, NEVER ferment anything meat-based with milk, you're basically making E.Coli Heaven.
Good to know. Thanks
Omg thank you for the info. I have a question: Is marinating with milk okay? Not fermenting but marinating
For all we know, those three might be camped on their toilets right now 🤣
@@buddy3195 Yes for crispy fried chicken
But you don't leave chicken in milk out at 80 degrees for 2 hours... marinate in a fridge is a different story, and I suspect would also be good for burgers (but I've yet to try it)
I am 100% trying this at home. Thank you for convincing me to do it, Guga.
I just saw some of that lacto stuff he used in the Asian market. I thought about it for a minute! 🤣🤣🤣
@@sammyjankis It's Yakult man and it's in Walmart lol!
This makes me want a tasty burger for sure 🤤 but as someone who is prone to food poisoning, what I am most curious about is whether there was any aftermath or negative side effects of "fermenting" the ground beef. 🤔
So get something else. Why get a fermented burger when you can get something else that is tasty?
I would try the kimchi method but keep it refrigerated the whole time. I'm sure the flavor would still be intense.
@@TheBigburcie same. I can’t do the Yakult one anyway.
I was the same way but since I’ve tried incorporating more bacteria in my diet it’s gotten better. Yogurts, vinegars, fermented sausages (do it in the fridge), and olipop soda all have bacteria in it that’ll help improve your gut health.
@@grapeape1965 let's just say that I frequently forget the amount of time a certain foods have spent in the refrigerator. Very frequently 😅
9:33 that was funny asf the way he said what his favorite burger was😂😂
Anyone else an OG Guga Fan, back when he cooked from a closet ad-hoc kitchen in an office where he torched food on the street curb. Now he's at 3M Plus Subscribers on his second channel with a professional studio, putting meat in some fancy "Dry Ager" refrigerator. Let me just say.... you made it you glorious bastard. You really made it and not gonna like it makes me a little jealous! You're proof that one should follow their dreams! Way to "Dew it!"
As a native from Poland I must say we love our veggies extremely fermented, cucambers especially, and i love this funky taste. We do a lot of this homemade, so I think if someone knows what to do, its safe and worth trying.
Oh man I really want to try it, especially kimchi one, cuz i loove kimchi.
Pozdro :)
"Once I was done with all of my baawwlss...." lol I see you Guga 😂
"You did something to my soooaahhce.....Leave my soooaaahhce alooone!"
From what I have learnt from Korean chefs on youtube, you can use the juice at the bottom of the kimchi jar to ferment things further. I suggest mixing the juice and the ground beef and putting it directly in the fridge because kimchi ferments best cold. And what Leo said about marinating in blueberries… hmmm.. interesting. I want to try the kimchi burger so bad but you can do it safely and then tell everyone when it’s safe to try at home.
that's right! juice of bottom is answer bro!!
Thank you for doing all the different things with all the food you use. You explain everything you do so well. Thanks again and please keep doing what yall do!!!
What an angel! Taking a "tiny bite." Graceful.
I was highly skeptical when I saw "fermented meat", and I still wouldn't do what you did with the milk. However, my wife makes kefir, whole milk fermented at room temp for 24 hours then refrigerated, and it is real good like a milk/yogurt combo. Love me some spicy kimchi; that would have been my bet for a good tasting burger that didn't send me to the bathroom for several hours of torture.
Get some dates. Remove the stone and throw it away.
Place the date pulp into a jar of kefir for a day at a warm room temperature or two days if cooler. Place in the end of fridge until next day.
You like tiramisu?
This is better.
The kefir draws and negatives most of the sugar in the dates and you are left with a magnesium packed super delicious sharp, surpressed sweet tasting, almost addictive, dessert.
Serve per bowl.
I feel like Angel gets in trouble with Guga often 😂😂
“that one is coming” 😂
your cooking skills have always been top notch, your editing is right there too! What a professional, you have an awesome channel Mr. Guga
This is something I'm going to try real soon here! I love how you do all these experiments and bring us some real fun and tasty things to give a try at home!
I decided to try it. I used radish kimchi instead napa cabbage kimchi and chopped it up into medium sized chunks. I mixed them right in, juice and all, seared them on top of a charcoal chimney with a grill grate (VERY hot) and finished on the Primo ceramic at 300f with a little hickory. I left the kimchi inside and it provided the moisture and slight crunch I was hoping for. It was fun to chew the burger and hit those little mildly crunchy radish bits and it tasted great. Thanks for the new idea!
Kimchi needs to catch on more in America. It's absolutely amazing, and goes so well with so many foods. Kimchi scrambled eggs are amazing, it's great on hotdogs and burgers, it's great in soup, it's great in fried rice, and the list goes on. If you like sauerkraut, you'll probably like kimchi.
I love both
@@blamtasticful But kimchi is about a billion times better than sauerkraut. Sorry, just had to say it again!
Bah, overrated
@@Daniel73-23 Sorry hard to beat a smelly New York all beef dog with saurkraut onions and mustard 😋
Kimchi bokeumbap with samgyeopsal FTW
6:19 Leo going from 100-0 in about a second flat. 🤣 Outstanding entertainment.
I am asking again Guga :-) Try dry aging a steak with a turkish fenugreek tomato paste called „çemen“ (pronounced tchaman just in case some nasty minds misunderstand it 😉). It tastes amazing Guga! It is highly seasoned and very intense. I believe that you guys will love it.
i thank you for that pronounciation hint because my mind ... ^^
Funegreek has a strong smell if touch it it stays on your hand. Good smell on food not in the hands .🤗😋
hi guga, I just want to say I appreciate the subtitles you put on your videos!
Mr. Guga, I am a big fan of Robert Arrington and that is how I heard of you, Please, if you are ever in or around N. Central Fla , mainly Levy County of Gainesville for a show or tasting....or what ever, please announce it loud and large! I love what you do!
6:20 Face 😂
For this fermenting process, it probably helps to start with irradiated beef. That way you don't have to compete with the bacteria already in the ground meat.
The yakult-meat was basically marinated in sugar. The sugar is probably more important than the technique. Then the acidity of it being yogurt already.
Good point. Good luck finding that, though. Everyone is scared of anything with the word "radiation" in it, even though in this case it's perfectly safe. But you know, the vast majority of bacteria on a cut of beef is going to come from the butchering and handling; living animals tend to keep their cardiovascular system and tissues pretty much sterile.
I agree the Yakult beef probably only tasted the way it did because of what was in the Yakult, rather than what the lacto did (or didn't do) to the beef given several factors. He admitted in the video he has no idea how fermentation works, and it showed. Basically sugar and lactic acid marinated beef, like you said. I mean, right off the bat lacto wants to eat sugar and I don't think there is very much sugar in ground beef, lol.
There isn't going to be a lot of competition if the lactobacillus vastly outnumbers everything else
I'm going to try that Kimchi burger; looks amazing. If it works SUPER well, might even make it a date-night burger!
watch that kimchi breath tho.
Please let me know how it works out. I'm seriously curious!
Guga, your videos keep getting better and better! You have not held back on keeping the quality up. Do you teach others how to produce content? Congratulations!
We make something here in Bulgaria named kebapche - it i fermented with some bulgarian yogurt ad some sugar to speed up the fermentation. It is compeltely diferent from normal non fermented meat!
Dry aging in Butter of the Gods. This has to be done!
Guga try dry ageing in different types of mustard and, if you can, honey mustard!
Honey mustard would likely have the same result as the Chick FIL A sauce. Unless there is a dry version readily available?
@@mikenotta7079 Yeah, I'm on the fence with it but we will never know until it's tried!
All his dry-age experiments with sweet stuff has failed/tasted horribly. Apparently something about sugar just ruins the whole thing.
A tangy mustard would be better.
@@The_Keeper Yeah I've noticed that, still be interesting to see how it turns out.
It could have different results with the Mustard being involved.
There are a few types of mustard so it would be cool to see a variety and hiw they compare IMO.
Really interesting! I wonder what the taste would be like if this was done with Sauerkraut (juice). Very cool, Guga.
@Guga -- Lacto-fermentation (which converts sugars into lactic acid) is not the right type of fermentation you're looking for. Making something sour is great, but you should be using fermentation for creating umami!
To do so, you really need to try this experiment with enzymatic fermentation instead (which is what is used for soy sauce and miso), because with this process you can break down the proteins in the meat into glutamate (AKA pure umami). Best of all, you can do it in much less time and outside of the danger zone. With enzymatic fermentation, you can even totally liquify burgers into burger sauce (think fish sauce) in just an hour!
Let me know if you want to learn more about this! I do enzymatic fermentation like this all the time for my food to create insane umami.
Hey I want to know more. Could you give some links or info about what you mean?
My first video of yours. Now I’m craving a mouth-watering burger…with or without the fermentation!!
Fermentation is a cool idea, but Dry Aging is also pretty cool too. Maybe even Dry Aging with Squid Ink will yield interesting results. ;)
😮
With St Patrick’s Day coming up, I’d really like to see various experiments with a corned beef. Maybe cook a normal one following the directions, and then spud vide with the pickling spice and beef tallow?
I’m super intrigued!
Or, sous vide something in Guinness.
Existem alguns problemas com o design deste "experimento". Guga você optou por usar alimentos pré-fermentados que provavelmente adicionam outros compostos de sabor e possivelmente mascaram o sabor da carne e adicionaram o saber de fermentado de antemão. Alem disso, a repetida exposição a temperaturas quentes, mesmo que por menos de 2 horas não deve ser feita, Eu imagino que vc saiba disso, mas o frio do refrigerador não mata nem impede a replicação da maior parte dos micro-organismos patogenéticos, apenas desacelera ou em melhor hipótese coloca em estado de criptobiose esses micro-organismos que vão restabelecer seu metabolismo e replicação assim que a temperatura se elevar novamente, criando um efeito cumulatorio. Vc deve saber q existe uso de fermentação de carne na charcutaria, e eu sugiro que continue explorando desta forma, utilizando mix secos de lactobacilos que permitirão a carne fermentar por si, ou até mesmo a introdução de uma pequena quantidade de whey que adicionara sabor minimo, em ambiente controlado, talvez em vacuo. Outra opção é a utilização de uma pequena porção do liquido do Kinchi, o qual tem linhagens de bacetrias especificas com a capacidade de fermentação em temperaturas como 10º celcius, o que permitiria vc fermentar em uma geladeira sem a grande adição de material sólido do kinchi e com menor adição de sabor.
São só sugesões, abraço Guga.
Esto mismo pensé, 2 horas a 80F es seguro que ya tienes bacterias peligrosas en la comida, luego el tiempo que tarda la carne en volver a 40F en la nevera no garantiza nada, sólo que las bacterias existentes se reproduzcan menos rápido. No tengo problema con el experimento del kimchi, pero definitivamente pasaron un mal día en el baño luego de esto.
Yeah I was about to say this
Entiendo que están diciendo, pero él pone el carné a 37F y eso está afuera de la zona de peligro. De verdad, no quiero probar este tipo de fermentación nunca! Pero el kimchi, tengo ganas de hacer sin sacando las verduras desde luego. Pero, primer paso estaré kimchi encima de un burger!
@@lieutenantdark7867 Yeah same bro
Google Translation:
There are some problems with the design of this "experiment". Guga you chose to use pre-fermented foods that likely add other flavor compounds and possibly mask the flavor of the meat and added the fermented flavor beforehand. Also, repeated exposure to hot temperatures, even for less than 2 hours, should not be done, I imagine you know this, but the cold of the refrigerator does not kill or prevent the replication of most pathogenic microorganisms, only slows down or in a better hypothesis puts these microorganisms in a state of cryptobiosis that will restore their metabolism and replication as soon as the temperature rises again, creating a cumulative effect. You should know that there is a use of meat fermentation in the charcuterie, and I suggest that you continue exploring in this way, using dry mixes of lactobacilli that will allow the meat to ferment on its own, or even introducing a small amount of whey that will add minimal flavor. , in a controlled environment, perhaps in a vacuum. Another option is to use a small portion of the Kinchi liquid, which has specific bacterial strains with the ability to ferment at temperatures such as 10º Celsius, which would allow you to ferment in a refrigerator without the large addition of solid material from the kinchi and with less added flavor.
These are just suggestions, hugs Guga.
🤣🤣🤣 Leo’s face went from excited to aww man real quick. Priceless
Hi Guga, have you ever thought about dry-aging Wagyu Beef in whale blubber, or Maqtaq as it’s called in Inupiaq Eskimo? It has two components: the outer rubbery blubber which is VERY salty and rubbery and chewable to the consistency of overly-chewed bubble gum, and the fat layer underneath which is INCREDIBLY oily and melts-in-your-mouth consistency right out the gate and with strong flavors of the ocean. Come to Utqiagvik, Alaska around Spring or Fall when subsistence whaling is in full swing with a portable dry-aging machine, and see if a local will share some Maqtaq with you for this experiment.
Grill at the Top of the World, Guga! Pursue the absolute limits of dry-aging!
It would be cool if one day Guga did a video with brad from bon appetite. I know they could make some really awesome fermented food.
2nd attempt of asking Guga to dry aged a steak using coffee grounds.
@Brent Smith that’s so cute ☺️
Definitely!
Interesting idea but does mixing the ground beef with fermented ingredients really ferment it? I would call that a marinade more than anything.
Depends. If the fermented ingredients still have a live culture in them, yes, assuming you leave it long enough (3 days is long enough). If not, then no, you're just mixing a fermented food with non-fermented. In the case of kimchi and yakult (or kefir, which probably would have been better to use, little or no added sugar), it's an interesting experiment because they both contain primarily the same culture, lactobacillus acidophilus. So the fermentation was essentially the same, though less with the kimchi because Guga didn't attempt to "spike" the growth by raising the temperature with it.
The thing about kimchi is that it continues to ferment even after it's been completed, so as long as that bacteria is there, it should grow in the meat as well. That said, the bacteria in the kimchi burger would be much less fermented than the milk burger as the bacteria grows more slowly while refrigerated. That kimchi marinates the burger, however, is a bonus.
You can’t ferment meat so it’s marinated not fermented.
@@RadDadisRad you most certainly can ferment meat. You may be confusing yeast based fermentation that is carbohydrate based and bacteria fermentation which works with meat. There are many fish and meat fermentation traditions. Any sausage that is hung and cured is a fermentation produce. So from pepperoni to salami to chorizo rely on live bacteria in the curing process to both eliminate/prevent harmful bacteria and create the favors we expect.
That sauce is what i made EVERY Navy meal taste good with. I am not even kidding. GUGA IS KING!!!!!
Angel is a good example of a good judge. Even if he doesn't like something he still recognizes the good qualities if any exist
“There’s nothing better than a good burger”
My mind: “Welcome to Good Burger, home of the Good Burger, can I take your order”
This is very interesting! Would you consider using a sourdough starter as a fermentation medium???
Nice idea
If we're going with the yeast theme how about beer? Beer is a classic thing to put in burgers only this time let it marinate for a few days.
@@DeathBYDesign666 h
Kimchi works well for the same reason that pickles work well. The acidity cuts through the fattiness of the meat and creates a more balanced flavor.
I left ground beef out for 2h and I figured its not a big deal, around midnight, 4h after I ate it, I woke up and felt really sick and threw up all night
Had a huge dinner. But why am I still drooling, Guga? Looks delicious.
How many times have Guga said no cussing allowed?😂
Every video 🤣🤣🤣
4:43 i Want to use Guga's Buns 😏
Guga, please do the dry-aged pellicle burger! I’ve dry aged in my fridge several times because of your inspiration (and the convenience provided by the Umai dry bags) and I’ve always ground up the pellicle 50/50 with fresh beef. My people generally tell me that they are the best burgers they’ve ever had. I also cold smoke the beef; can’t hurt!
He's mentioned doing this many times in older videos!
Lactobacillus is what you find in yoghurt. Greek-style yoghurt, with no added sugar or fruit, would work, too.
Grilled kimchi with some Maillard charring would be a great topping on a burger. I'd probably have the meat patty be two-thirds beef and one-third pork.
6:31 Angel FTW!
Just a question : how do you keep all the fillings falling out when you make a burger?
Rough textured bottom bun. Only one rule with burgers. Do not put cheese on the top and bottom of a burger. It will slide. The more craggles inside your bun, the more friction to keep things in place.
@@KnightofAntiquity or, just don't fill it full. Balance it.
The "danger zone" doesn't magically reset after a night in the fridge. I'm not saying this is unsafe, as food safety guidelines tend to be overly conservative and have to take into account people with compromised immune systems, and clearly you didn't have any issues. I'm just pointing out that the 2 hours doesn't reset just because you chilled it.
Never been so early, 8 seconds
Lucky… 😡
Thanks for posting we really care about when you viewed this
@@kevinwang1619 thanks for commenting, we really cared about your valueless opinion!
4:43
I literally LOL'd when I heard "Guga's Buns" lmao
A Korean friend of mine taught me to make kimchi years ago. I am not surprised how good the kimchi burger is. That is one that I WILL try at home!!
Guga, try dry aging with banana ketchup. It tastes a lot better and it's not too acidic compared to a traditional tomato ketchup. You can buy it at any Filipino grocery store.
I agree! :)
Bro stop letting the juices fall out please😫😤
Uh, why would you care about a "danger zone" when your trying to ferment it by growing bacteria? Raw meat isn't inherently dangerous man, I eat it almost every day.
Lactobacillus is also used in a lot of craft beers to create a smoother, more creamy tone to the drink. I love it.
Oh Yakult ! Drank it all the time as a kid.
Never had to age meat when kimchi fried dumplings were concerned. The stuff was sour enough to flavor everything in the mandu. Kimchi burgers are so nice.
hi guga, a dry aged smash burger might work really well, especially with the fermentation!
I started watching your videos on facebook and I just got addicted to them that I went and watched all your videos here on youtube from way back "7yearsago" videos. I feel kinda sad that I'm almost to the top list.
You should dry age beef in birria marinade. Either you can make the marinade, cook it down, dehydrate and make a powder and put it on or maybe try to wet age it in the marinade or even make a birria paste and dry age it in
Guga, I love you, man. Thanks for being the food scientist - and guinea pig - that we all deserve.
In the process of fermentig salami, the sausages are hang in 30°C (86F) and 80% humidity to ferment and rapidly drop the ph in order to preserve the meat