I tried ONION JUICE on $1 Steak and this happened!
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- Опубліковано 1 січ 2022
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#Recipe #Steak #Experiment - Розваги
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Great experiment. I saw the control vs the test and immediately thumbs up. So before I finish the video, my vote is on the juice. The pulp by itself I am guessing will not be significant. Yes, the experiment is subjective and you can not determine statistical significance. But when it comes to good food, nobody cares. -ha
Edit: Maybe don't do a 4 hr marinate. Maybe time makes the flavor.
Belgium has a great dish made from cowcheeks and onions and some other herbs it's a stew they eat with French fries. So so yummie.
can you dry age a steak in shrimp paste?
Ok...so...if the onion works, but is too overpowering...how about blending pineapple and onion, to see if it gets it tender enough to be good, without blasting you in the face with weirdness?
do orange juice tenderizing experiment
That pulp is great on beef & lamb kebabs. That Mac & Cheese looked absolutely savage. La chancla memories from Angel.🤣Great job Guga. 👍
Crazy I just got back from my run and I’m watching that Mac n cheese😳😒 looks good 👌🏽
It also works very well baked on top of a pan full of fried pork chops with red wine sauce.
the slipper worked.
kebabs*
That pulp would probably be pretty good in mashed potatoes or any kind of soup really, it would give plenty of flavor but also dissolve which would be good for people who don’t like the chunks
I love how the majority of steaks are either baller-ass wagyus or cheap-af eye rounds, both ruthlessly experimented with.
There is NO middle ground, lol!
Where's the wagyu eye round? 😆
He cooks alot of good ribeyes too.
Lol
@Don't read my profile picture yeah I'm aware of it hence my comment
Ah, the never-ending quest to make an eye round steak edible 😆
I mean, the obvious answer is to baste it in the oven, breaks down the collagen.
@@OnlyKaerius I think the best way to eat an eye round is to double baptize it seasoned flour and either fry it in a pan or deep fry it. That was the long way of saying chicken fried steak but whatever lol
They work fairly well in napolese ragu... If you have the time to make it
Leave them in hydrocloric acid it will do the job much better
@@Neilos-sd6ti battery acid is best
*Guga*
“I will dry age this steak for 2 years”
“but that’s okay because that gives me enough time to make this delicious side dish!”
That side dish would be amazing
Fr i always be going like how long does the side dish take to make 💀
The drained pulp would probably be great for soup.
Also, you should try 50/50 onion and pineapple juice for tenderizing. I want to see how that would affect the flavor.
good soup
Hum, maybe not the best idea 😅
What about sparkling water + onion juice? That way, less onion taste and maybe less time marinating needed
@@Alasswolf I’m just looking for a way for him to prank Angel. 🙃
I was thinking the same thing with 50/50 or use Limon juice instead of pineapple and fully submerged in the juice
I had the exact same idea! You beat me to it! I would say 2 hours maximum for that mixture.
Guga!! you should dry age a steak in your regular seasonings and see if that makes it have more flavour than putting the seasoning on right before you cook it!
Agree
I like this idea
Hell yes!
You discard a lot of surface meat after you dry age your steak, so this would pretty much negate the seasoning. It will definitely have less flavor than the one you do normally. You don't need to do the experiment to know where this one goes.
maybe without the salt but probably with dry garlic powder, pepper and maybe onion powder? just a thought. i love this idea though
This brings back memories…I was lucky enough to go on a trip to Egypt with my dad when I was a kid. His favorite steak he’s ever had was a steak marinated in onion juice on that trip. Now whether the meat was beef or camel, it’s a mystery.
Camel meat?😂😂😂😂😂😂
I tested it once in curry and it was delicious
@@erlumen7775 it would be nice, as camels are pretty fit, as they move very often, and also quite fatty, as that is necessary for a desert animal to survive. Must be great!
@@Automedon2 They need some fat in the form of emergency food. Thats What their rumps are for
I've never had a proper camel steak but I've had a camel burger from frozen and it was . . . fine. Like not great but not terrible. I imagine it wasn't very representative of the best that camel meat can be, but it was better than the worst beef burgers I've ever had.
Camel meat is not that common in Egypt, it is common in Saudi but not that much, it was most likely beef
Bro, I could be having a crappy day, then I watch your show, and I get reminded that life isn't that bad. Always a good time. Keep up the good work Guga!
Onions are commonly used as marinade for meat dishes in Turkey along with yogurt and spices. It was interesting to watch you trying it. Would be great if you also tried recipes involving such marinade like döner or cag kebap.
I came here to say this. Also some saffron, Onion juice, and ground onion and yogurts
This is an awesome experiment. I had to keep watching because I had no idea which one would work! Amazing Job on the MAC, I am still working on perfecting mine!
Are you the melodramatic meat butcher?
Love your stories my guy.
Yes, that’s usually how things work. If you stop watching, you don’t get the results
There’s a Mongolian Chinese BBQ buffet we sometimes go to and there you can pick things for the cooks to fry up. I always chose meat with a ton of onions and garlic because my dad taught me the onions “sweating” makes the meat juicier and better. Let’s see what happens here! ❤️
Wait wait wait Does it happen to be called Gengis Khan? Cus I’m a Kiwi and we have that exact thing here
Angel's taste buds are really developed. I would like to see Guga try to trup him up with different flavors. I know that is almost every episode, but I mean make it a competition.
Don’t we have enough cooking competition shows? They turned chopped into a Vegas roulette style cooking game show. It’s kind of played out if even food network is running out of ideas
@@paulcarmi8130 those are cooking competitions, not tasting competitions
@@ohiasdxfcghbljokasdjhnfvaw4ehr as if it really matters...
Just FYI Guga, although sulfenic acids are made when onions are cut, they're not what cause the eye watering/irritating effect from cutting onions. The cutting of onion cell walls releases a bunch of different alliinase enzymes, which breaks down modified amino acids to produce different types of sulfenic acids. A specific sulfenic acid called 1-propenesulfenic acid is then rapidly broken down into *_syn-_** propanethial S-oxide* by the lachrymatory factor synthase enzyme. Propanethial oxide is what causes the eye irritating/watery effect.
Fun fact, the first Vidalia onions grown in Georgia had barely any eye irritating effect because they were grown in soils that were extremely deficient in sulfur, meaning those onions were very sweet and could be eaten raw like an apple.
Nerd
Yes. great and very useful information there. But that raises the question, what is responsible for the tenderizing effect on the meat in this experiment? Is it the enzymes you mention, or the acids, or a combination of both? Basically, would a sweet onion like a Vidalia work as well at tenderizing the steak or would an onion with higher acids work better? Also would something like leeks or Ramps, which don't have the eye irritating effect work as well?
Great experiment, but I wonder if the flavour of the steak after marinating in onion juice could be improved if you cooked it in beef tallow? Happy New Year to you and the family Guga from here in the UK.
It's actually what I, and I'm sure many other are thinking. What if he combines methods. Like he had the one where he injected fat, marinated and all that. What if he did a littlw from almost everything, it might be a farnkenstein steak, but might be good (let's ignore the fact that it might end up costing more than an actual good steak , it's about the principle!)
@@richardheizler8273 frankensteak
You’re better off buying a high quality steak at that point tho
@@user-oq9jw7hb2g Beef tallow is surprisingly cheap.
I’ve been binging Guga videos the past month or so - between his sous vide everything channel and this one.
Angel is becoming a steak expert for sure lol. I love watching this content!
Man, I really like your channel because you're always looking for the best or ideal way to cook something. Right down my alley.
My go-to marinade is : onion puree (from red onions), some vegetable oil, cumin, black pepper, salt, garlic powder, some soy sause. You can also add mustard + honey.
Except for soy sauce, that's almost exactly Afghan Beef Tikka Kabobs.
The onion, garlic, and citrus juice (traditionally Seville Oranges, but lime or lemon also works) is blended and strained. The meat is marinated in that liquid.
As it's cooked, it's basted in oil (traditionally sheep fat), and seasoned with salt, pepper, and sometimes cumin and/or coriander seeds.
Hey Guga, now that you did this experiment, you should try blending pineapple and onion for tenderizing and flavor!
that sounds disgusting together
@@Jezuzss guga is a miracle worker. Have faith
kiwi fruit juice plus pineapple juice
Guga never disappoints. I pretty much enjoy each video. I can’t recall a vid I didn’t enjoy. I have been cooking for about 10 years & really enjoy your content 💯👍🏽🤘🏽👌🏽
Great tip thanks. I cook for myself so I invest in quality cuts, but for those making the most of economical cuts these tricks help.
I love Guga's experiments. But the real takeaway to his $1 steak series is, when you buy an eye round cook it as a roast, not as steaks.
Dude eye round is ground up and sold as lean expensive hamburger meat
The meat market is a lie
As someone that loves onions, I might have to try this on a steak one day. I'd be willing to sacrifice one of my NY strips just to see how it turns out.
It's called chaliapin steak bro.
Dear Guga,
Your video's are a pleasure to watch thank you so much for all that you do in the name of food. I have a marinade that I use for chicken and seafood however, I really thank it would be crazy on a steak. Butter, Bacon fat & champagne. Now as I write this I'm thinking dry age with these three ingredients. Please be well and again thank you for entertaining the world with your great cooking. 🙏🏾🙏🏾🙏🏾
Coming into the comments because I make that mac n cheese all the time now. Friends and family are obsessed with it, and it's hella cheap. A couple things I like to do a tad differently is a.) you could add bacon because bacon goes hard. b.) I actually tried Tajin seasoning in the cheese sauce because I've become somewhat addicted to it lately. The lime kick MAGNIFIES the mac n cheese. Also, for home cooks like me who have no smoker, but only a wee apartment kitchen, I just tossed the pasta into the oven and broiled on high until the mozzarella darkened to my liking. Thanks for the recipe Guga!
There's a legit dish that uses this method called ''Chaliapin steak''. Though slightly different from what's seen in the video, it's a steak dish that's tenderized using onions. The story goes that an opera singer by the name of Feodor Chaliapin wanted a steak, but the man had a toothache, so the steak had to be very tender for him to eat it. The cooks used onion pulp to tenderize the steak, and it worked great. It was hence named after the opera singer.
Shokugeki no soma taught me this
I was hoping to find another comment with this exact explanation. And of course the reply was ALSO what I was expecting. Food Wars is AMAZING!
Guga talking about nutrition in the first video of 2022... Did somebody make a new years resolution?
Cool experiment !! Thanks Guga !!!
I've been watching your videos for more than a year now. And I am pleased to say that it just gets better and better😍 thank you for your good vibes and delicius looking foods.🤤
Whenever I can’t sleep, which is often, I sit on the sofa and watch UA-cam cooking vids. It’s because of Guga that I have a Sous Vide machine, and have spent most of my disposable income on meat. I even sent a US based friend a Grand Western Steaks gift box when I’m based in Switzerland. This NYE I made Birria Tacos for 12 people based off Guga‘s video. Let me tell you, finding those Chili’s in Europe is not easy! Thank you for all that you do, and for the many meals I’ve made!
Happy new year guga may it be filled with more experiments
Am definitely trying out that side dish, good one Guga.
Great as usual.
Thank you Guga
Starting off the year strong with an experiment that's what I love to see! Thanks for everything Guga and I hope to see you a lot more in 2022!
As someone that loves onion i honestly might try something like this lol might mix a little olive oil with the onion and see if it makes for good steak sandwhiches
A similar version I enjoy serving is panning the steak (after marinated with minced onion), then sauté the onion in the same pan using the steak juice, wine, and butter.
Daaamn...this is amazing! If it tastes half as good as it looks...got to b exceptional!! Absolutely one of the best channels I've subscribed to!
My favorite thing to do for steak is marinate it in a blend of 50/50 soy sauce and honey by volume, and minced onion. The honey and onion work together to break down the steak and the soy sauce not only adds flavor but cuts down the sweetness of the honey.
I need to try it
@@Drikkerbadevand go for it! The marinade can be thrown into a pan with some butter after the steaks are done to make a great sauce.
@Russell White I agree with the garlic, I like to go for creole spice personally, I bet five spice would go great in that!
Yum! 😋
I do this too. It works wonderfully and makes the meat soooo good!
Guga is living the best life. Eating all these amazing foods for a job must be amazing.
Hello Guga, I am a big fan from Romania. I was wondering if you could cook ciorba with wagyu beef. If you could do that, that would be awesome. Have a nice day or evening, and a happy new year!
I HIGHLY recommend using a blend of onion and ginger juice as marinade for beef or pork! (Haven’t tried chicken yet but it sounds good to me!) 🔥
I love steak, and I love onions. Thank you, Guga, for giving me something new to try in the next week or so.
Well now I need to see a steak dry aged in onion.
Hey Guga, suggestion: How aboout............ (drumroll)....... frying steaks or fried chicken in different onion oils? I know for a fact that green onion oil gives out an amazingly different kind of fragrance over any other popular onion oils (they even use it for popular instant noodles i.e. Indomie, etc), just like how (cheap) fan mushroom oils have the highest shroom intensity (over any other types of popular mushrooms). Blender 'em with veg oil or lard then heat with lowest fire/candlelight setting :D. Anyways, great video as always!! HAPPY NEW YEAR EVERYBODY!
in most of Persian grills the main ingredient for tendering the meat specially lamb is mixture onion pulp and its juice so as your last choice although the key better result in case of red meat is applying the mixture one day prior but in other cases the yogurt does the job too as well as other acidic sources !!
This episode was so good it brought me to tears.
why doesnt this have more likes
🤣🤣🤣🤣🤣
Recently used onions in a recipe as a tenderizer. Works great and adds awesome flavors on top. Its nice because its not as intense as something like pineapple or kiwi so its a bit more forgiving if you forget about it I the fridge for a while 😂
As always, killer video dude!
What do you mean by intense? More tenderize or flavor?
@@HMZ991 Pineapple makes the flavor of the meat extremely sour and adds a acidic and prickly sensation when biting into it.
Pineapple and Kiwi are citric.
@@HMZ991 kiwi and eve moreso pineapple will start dissolving the meat into mush if you leave them too long in large quantities. Never had that issue with onions
Appreciate your contribution to beef prep knowledge. Good stuff!!!
Thank you for the video!😜👍♥ I hope you have a great happy new year!♥
You guys are next level. Love it
Guga, how about an experiment with fuel instead of ingredients? Gas vs. wood vs. wood pellets vs. briquets vs. lump charcoal vs. japanese binchotan & ogatan vs. coconut charcoal (as used with hookahs) vs. bamboo charcoal (as used in japanese incense ceremony) vs. greek monastery vine charcoal, vs. pressed herbs charcoal vs. lokta paper charcoal vs. electric broiler. You can also try an experiment between regular gas grill vs. infrared burner. Maybe also searing on a solo stove fire pit and arte flame grill.
Did you just want to show everyone that you know stuff?
Man, you are a scientist now apart from a cinema photographer, a chef, and of course a steak lover.
Late to the party, BUT where i live we use onion and mayo on pork to make it perfectly tender for a cooking on a metal rod over the charcoal. Usually you get a lotta onions, salt, garlic, black pepper and mayo, cut your meat on cubes, lay it down in a huge pot layer by layer - first a layer of meat, than a layer of mayo, layer of onions and seasonings on top. It works with pork, it works with veal, it works with chicken. The thing is to left the meat to marinate overnight and cook it over a charcoal. Amazing picnic dish.
Thank you for sharing the Mac&cheese recipe. I made it and it’s one of the best mac&cheese.
Guga, you should try dry aging a steak in garlic paste and another in olive paste. I think both would turn out amazing
Guga, thanks for the video. Did you try dry ageing in bees wax ? Would love to see the results. :)
Hey man I just wanna say thanks for helping us out just by me watching your videos I've learned how to cook good steaks and just today I good my very first perfect steak to my liking it was a new York strip I think and it was gooood
LOVE all his videos.. but this was one of favs.
Can you do an experiment on how long a steak should rest and does it make a difference ? 1 min vs 5 min etc. curious on the results @guga
That dude can cook actually made a video about it, check it out if you want
Guga! You gotta try with caramelized onion broth or something like that!
Guga has such a nice voice, I, could listen to it all day 😍
My mom used to blend onion, apple, & pear (w garlic) to cook her short ribs and she always said pear was the BEST tenderizer!
@Guga Foods Could we sometimes in the future get a tenderizing experiment comparison? Start with the same grade of steak, lets say choice. Do a piece for all successful experiments and let the jury decide how much did it make it better and if it made it similar to a prime grade (maybe better). Then, based on the taste, tenderness and cost it might be possible to state two best steaks. The best method - one that makes the biggest experience upgrade, and the choice method - biggest difference relative to price and time needed.
Good idea
Osama approves
My dad brought home very cheap steaks, used your styles to make it taste great! Results, my family liked it except for me… I couldn’t enjoy the cheap steak no matter how much my family told me they liked it 😭
We have a secret family marinate for fajita/steak & it involves a bunch of onions blended. The flavor the meat gets is absolutely delicious, so tender & juicy.
I've been a Chef for 20yrs, not known around rhe social media world abd I love doing experiments for the love of everyone to wnjoy a good meal.. I will one day cook with you guys and appreciate it..
Hey Guga could you dry age a steak in ground garlic/garlic paste? Love the vids btw
And also garlic juice.
Ginger, he should try ginger juice.
Maybe combine all three: Onion-Garlic-Ginger juice in equal portions as a tenderizer and flavoring.
I’d be curious about boiling the onion juice to see if the flavor would change, or if the onions were roasted/ sautéed before being blended
Boiling or roast or sautee, basically cooking the onion, will make “the acid” evaporate, thats why it wont make you cry if you cut the onion after its cooked, so if you cook the onion first then it will be useless
Damn good idea
If you cold smoked the onions it would still have the acids with the flavors
I did that years ago, by just putting sliced onion in to a ziplock bag, 1 steak on top, more sliced onion on top, one more steak...and so on.
Fun thing: you can also cook the onions in a pan afterwards, adding some salt and pepper. A good thing to do is to also add some thyme and white wine and reduce that down until the onions are almost (not complete) mushy. A crowd pleaser!
Greetings from the far north of Germany!
awesome experiment, I'm going to try that next!
Can you try dry aging a steak in seasoning mix (salt, peper, garlic) ? Wonder if it would be seasoned.
What's the point of doing that if you're going to remove all the surface meat after you dry age? Pepper and garlic powder are not going to penetrate the meat all the way to the middle, so this will completely negate their flavor. And for salt, you can just dry brine the Steak before you cook it, same result.
@@RiskOfBaer makes sense!
That's alot of onion and straining. The pineapple seems easier and slightly cheaper.
When you do salt black pepper and garlic powder, I add white pepper and onion powder to it as well. very very good!
Round Eye Steaks are amazing when you roll the edge in just straight crushed pepper corn.
The onion juice reacts and tenderizes the steak, the Pulp alone lacks the juice. However, the one with the juice and Pulp is the best because the Pulp acts like a binder that allows the juice to cover the entire surface area of the steak and therefore permeate it more effectively!
Hey guga you should dryage a steak in peanut butter and jelly love the channel keep it up man❤️🫂
Yes!
Peanut butter already made,
Jelly won't last for 30 days I belive
Hey Guga Foods, another great video with both informative and entertaining content!
Something I've noticed about these videos is that whenever there is marinating involved, the control is not marinated. I'm not sure, but I feel like that might be an unfair advantage.
Maybe you could change your marinating comparison system. I think the best way would be to make a simple 'base marinade' for the control. The base marinade would have to be something without a strong flavour and without acid, maybe a canola oil, water or broth mix? Then the other tests would be adding (whatever would be added, in this video onion juice) to the base marinade.
Perhaps this could be a video all on its own. 'The great marinade experiment' would be super interesting. You could compare a bunch of marinade ingredients together, maybe control vs onions vs pineapple vs dairy vs brine?
Keep up the great videos, I love watching these experiments!
I'm amazed he could distinguish the mixed cheeses!!
can't imagine I could do that, feel like experimenting with it now
*The Mac and Cheese but also the Steak looked all so delicious! I'm really hungry now!* 😈🤤
You finally took my advice.
I used to have iron steak twice a week. I don't have a food processor, so I just diced the onions and let them work their magic overnight on steaks that were tenderized with a meat hammer. The next day, I would cook them slowly on a iron skillet with tallow and butter. Of course, I would cut thinly across the grain.
I am Cuban ,so I love onions and garlic..............I have done a lot of onions on steak to marinade it and it works......on better cuts.......plus delicious !!!! Love your videos , also lived in south Florida for 25 years , in San Antonio ,Texas now !! No mosquitoes here or humidity !!! LOL Oh , what brand of knives are on the wall , great collection !!!!
Good day Guga, i have actually done this multiple times to use cheap cuts like beef pallets but cook them as a steak. I would blend the onion but add , soy(memmi sauce) ginger and garlic to marinate it for a few hours. This way u tenderize it but also get an amazing flavor. Of course i dry it before throwing it on the barbecu ^_^
I’m really liking these $1 steak videos, it makes me curious about how said techniques like this can benefit even mid-tier steaks. Maybe you can do an experiment where are you dry age a steak with the onion pulp.
Interesting to see the three variants, could be a future one to try a similar test using different members of the allium family as they all contain the same enzyme (allinase) that reacts to produce the sulfenic acid. Possibly minced garlic, leek and onion in a side by side comparison to see what impact there is on a cheaper cut of meat by way of both flavour and texture?
Good idea. Maybe also try with different types of onion too. Vidalias vs. white onions vs. shalots etc.
If it's the juice I would think a sweet or red onion would win out. Some garlic varieties do have a lot of that compound though.
Love this Chanel!!
Guga, you always say that it is important to cut picanha with the grain. It’s time to test and cut a steak (ribeye) the same way and try if it’s better as well.
Very nice, I have been last half a year trying to re-create the Russian style shasliks. Union juice was the key ingredient, together with a fatty piece of pork,salt, peper,bay leaf, koriander, mustard and cumin seeds. It's awesome, but the union juice is key.
I’ve never been so fast 💀
A guy that owns a steak house in a village some distance from here, was schooled on beef cooking in latin America. He says, there is no better person to teach you than a latino.
What i am doing ALWAYS in my barbeque when i have pork steaks. I marinade them with processed onion, peppers, tomato juice and olive oil. i am always starting with some salt pepper and garlic powder but not too much and then mix them all together with the mixed vegetables. Leave them for 3 days and shake them once every day. That's my best marinade for pork steaks. I tried that also with a cheap ribeye wasn't bad but i think in pork is a lot better.
Hey, @Guga Foods! Have you ever thought about dry-aging in onion pulp? Although the pulp didn't penetrate well for this experiment, I was wondering what it would do over 35 days of dry-aging. You could even compare yellow, white and red onion pulp to see if there is a difference. Great videos!
This "yellow" onion is the everyday-go-to one around here (Hungary) and we call it as "red" instead. It has a bit of a sour aftertaste that most of us very like.
This "Yellow" onion is the most popular here in Brazil, the other one we call "cebola roxa" which mean "Purple Onion". We usually eat raw onions on pizzas and some other dishes.
You call onions that are visibly yellow a red onion?
@@ffwast this onions are more light brown than yellow
@@ffwast well the hungarian language call it that way. and as mentioned before it has more like an orange-ish brown outer skin that's more red than yellow for me anyway
@@lukscorpionmassive yes, exactly the same, the actual red onion called "purple" as well here
You might try this again but also mix in some baking soda. Chinese restaurants use it to make their beef dishes and it really imparts that tender texture. I've done it at home. 2 to 3 hours tops.
This is so cool, you never fail to impress me!
In Thuringia (Germany) we have pork neck steak marinaded in salt, pepper, mustard, beer and onions. We typically season them with salt and pepper, coat them with mustard and than start to stack them in bowl. Each layer is covered with sliced onions and beer. This is going to be marinaded over night.
We usually grill them and eat them with mustard in a bun, or with a side dish like potato salad. Maybe you will give it try?
Souma be watching this and feeling proud of Guga.
I have kinders seasoning prime steak with Black garlic and Truffles. I love this season
Im gonna try this with my next jerky batch. gonna blend it up and put it in the marinade overnight
Hey Guga, thanks for your great videos.
After watching your videos, I have three requests for future videos:
- Please try some other cattle breeds than wagyu and American beef.
- How do you clean all your pans and other cooking ustensils so they continue to be so shiny ?
- Please cook a foie gras in a terrine using sous vide.
And yes I'll repeat those requests often. ;)
I am verry exited for the side dish when i try it because i love smoked guga 😂
Guga should do a video with all the ingredients combined that made steak more tender throughout his videos.
I'm all for manscaping but Guga your commercial for it was hilarious