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Hey Guga, you might wanna try drying aging a steak in tea leaves or curry paste. You might get an interesting result from them. A bay leaf dry age could also turn out to be interesting...
If you are going to use tea, you must try lapsang souchong tea. It is smoked over oak leaves and is super intense. I've steamed with it, smoked with it, and ground it up with salt into a seasoning powder that was out of this world.
This is a freaking excellent idea. I was thinking about the choice of tea in this video (were people actually specifically requesting lemon ginger tea? (EDIT: apparently it was lemon zinger, not ginger, but the point still stands.) Like, why?) and trying to think of one that would work better and I think you hit right on it.
I’m always amazed by how on point Angel’s pallet is. His sense of taste and smell are 100% dialed in…. He picks up on most all of the ingredients when asked. Love the videos guys…. Keep up the great work :)
Have you ever heard of Bovril? It's a concentrated beef extract that can be spread on toast or made into a beef flavoured drink. Think along the lines of Marmite or Vegemite...just a beefy version. Steaming in the Bovril drink could be fun, or maybe dry aging the steak with it in it's sticky form.
As a Brit I think that's a great idea, but the problem is that the USDA won't allow Bovril to be imported into the USA for some stupid reason, but there is a product called BovRite that tastes almost the same, that'd make a good replacement.
Angel's ability to describe tastes and texture has climbed to a new height! Congratz to Angel...he is now a true food critic. Not afraid to say no as well as yes
Hi Guga! Learnt something new in this video, but how about my suggestion for Dry Ageing with Mango Chutney next time? I think the acidity of the mango may help with tenderising the meat, and the spices may add to the flavour. A bunch of us had our theories on how it would turn out in the comment section for one of your previous dry-ageing videos. Hope you try it out and give us our answers! 😁✌🏽
@@galifianakis2808 I skipped the side dish, and just watched the technique and outcome first. Then the whole video. Hope you find my way of watching vids even more interesting 😁✌🏽
The camera work on your videos is incredible. Been watching for years but I'm always amazed at how crystal clear everything is. So much detail in your cooking shots.
Guga: simmers tea rather than steeping it Tea drinker: *eye twitch* Seriously though, If you want to add tea to meat, marinate with lapsang souchong tea. The tea is naturally smoky. Another option, use matcha tea powder to dry rub ribs or chicken.
I had the same reaction when I saw the tea simmering lol I also think it would be nice with thyme herbal infusion, or maybe a rosemary and lemongrass for chicken !
I mean given what he's using it for it doesn't make that much of a difference, & his goal was probably to get a large quantity of tea created quickly to test the technique. This is not drinking-tea... it's to-be-vaporized-to-cook-meat-tea. And yeah, my takeaway is this technique was actually a win - it cooks fast & flavors subtly. Unlike Angel, I like my juice with some flavor (I remember 1 past Guga experiment where Angel et al complained about steaks tasting like vinegar... & personally I LOVE that way of cooking steaks). It probably doesn't even have to be tea... just any mostly water flavored liquid. Given how many flavors of tea out there, there is a lot of room for more experimentation here.
This actually shows a lot of promise, since a slight amount of the flavor was transferred. It was the lemon flavor of the tea that wasn't liked, so maybe other teas would be incredible? Maybe something with a berry flavor, or a super smoky tea like Russian Grey. Further, what about compared to just regular steaming, since there was so little difference but it took a third of the time of the regular method? Definitely want to see this expanded on.
Fun fact about the side dish that Guga made: in Italy, specifically in Naples, we call it “Frittatina di maccheroni” which is the Italian for a small deep fried pasta omelette with different fillings. In Naples we use to fill it with pasta and ground beef cooked together, kinda like a bolognese ragù and sometimes with pease too. Btw it looks amazing, good job Guga and cheers from Naples 💪🤌
Yeh i assume any meat would taste pretty good, especially some sort of sausage thats groung up. I gotta say, wasnt expecting it to be called a pasta omlete though.. it does work though!😂😂😂
I'd love to see a series from you either on here or on Sous Vide where you make various international dishes (pho, pierogis, lasagna, etc) and then make the same dish the Guga way and see which one is better. You gotta DOOO IIIITT! Call it Guga vs The World
I had to back it up and watch it again after that part and was cracking up. I love Guga and him being a bit of a goober, like myself, is one of the reasons why.
I really want the 2, 9 inch cleavers from the Dalstrong Shadow Series. Those things are ridiculously badass. They've been sitting in my Amazon wish list for a couple weeks.
Hey Guga, I suggest possibly a series on Hanwoo Beef from Korea. Apparently it is like the Wagyu of Korea and there's a different grading system. Maybe this can help you expand awareness of Hanwoo beef and also potentially open up a new wave for different beefs from different locations.
Almost everything I watch this man cook makes me drool like no tomorrow, that mac and cheese in this video had me almost jumping through the screen! I wish I was better at cooking cause I would make that mac and cheese and eat the whole pan myself without frying it!
Try it! And keep trying! You’ll hone your skills 😸 you could record yourself next time, then after a year of making that mac once a week record yourself again. Then smile as you nom some dank shiz
Thankfully mac and cheese isnt that expensive to make and its a great first dish to learn. If you really wanted to perfect it you could and i encourage it.
Love it ,Much love Guga and Angel ,keep killing it ,been following since the beginning ,always taking advice from you ,thanks for the great content and great recipes !
I kind of think you should have marinated in lemon tea rather than steam it. Also try dry aging in tea leaves and taste what happens. You can use tea leaves alone and then do one with tea leaves and sugar.
This is another one that’s a bit strange but still a really cool idea. Great video as always, Guga! And also as always, here’s another request for Squid Ink Dry Age.
Hey Guga, why do you forget to mention that side dish is ridiculously easy to make? I was funny every time! Please don't brake your tradition 🤣🤣🤣 LOVE your channel! Big fan
But just remeber, you can also try a maple dry age for Canada! :p At this rate my channel might be big enough for a collaboration on this one if it ever gets done 😂
Guga, next time you do mac n cheese as a side dish, i STRONGLY reccomend adding some Smoked Paprika. Especially if theres bacon as well, it adds a really nice smoky flavor and enhances the cheesiness imo
Try marinating a steak in whiskey for a few months. I did that by mistake with some backstrap. I left it in the fridge for a week and didn't get around to cooking it. So I put it in the freezer. Then I forgot about it. A few months later, I came across it and cooked it. One of the best things I have ate.
Here's a spin off this one: Sear a steak, then put it in an empty coffee pot and brew the coffee overtop... Coffee and beef pair a little better than tea lol. Nevertheless, great video my friend!
Lmao I was just watching a youtube video from a guy who made a screenrecording, then your video came up and I thought: Holy sh*it this guy is watching guga foods!!! And randomly subscribed, then I realised that it was my own videomessage😂
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. ;)
Try grilled brisket tacos. Slice brisket thin and season with lawry's. (Watch for flare up's) chop it up and place on a corn tortilla with some green gallos sauce. (Cilantro, onion, and lime optional)
steam is just water. it doesnt matter if you steam tea. the tea particles don't go up into the air in the steam. they stay on the bottom of the container. steaming a steak isn't going to do anything but make it bland. it's basically like boiling a steak. the difference is, if you boiled it in tea, tea would have gone inside, not that anyone would want to eat that.
Guga! Try this man! Make a homemade buffalo sauce with a lot of butter. Let sit to room temperature. Put in fridge and wait to fully cooled. At this point there will be a layer of solidified buffalo sauce butter on the top. Take a fork and wedge on one side under the butter sheet. Lift and set on paper towel. Now you have buffalo butter. Fry steak in said butter.
To make a edible eye round used to be your goal. Take the eye round. Soak it for 1 hour in pineapple juice. Then freeze dry to remove all moisture from it. To rehydrate it. Take some juice from a cooked steak and blend with wagyu fat. 3 portions of this to 1 portion water. Fat doesn’t blend into water because the molecules don’t bond under normal circumstances. To achieve the blend use a blender with a vaccume seal top. Removing the air before you blend will allow the mixture to actually blend. Use this mixture to rehydrate your steak. I would say you could do 2 diff steaks this way and sous vide one and normal grill another.
There is a recipe for a side dish for you to try (and love). Some spicy potatoes Cut the potatoes into bit size cube. Season with salt and pepper and oil. Bake in the oven until fully cook and golden brown. Meanwhile, in a pan, put cook some minced garlic with some oil. Add, to taste, in some some chop cilantro and enough chili paste to turn the oil into a sauce. Add the potatoes and sauté them in the sauce. Garnish with some more herb with salt and pepper and you are done. Best spicy potatoes you will even eat. The heat is there but not burning, you can feel it but you will be going back for more and more! Most addictive side dish i ever made
Hey Guga, rather than steaming it in tea, you should try smoking it with tea leaves, like Smoked Tea Duck, a Chinese delicacy. That would be amazing I am guessing.
Experiment Idea: Dried Cheese Dust Covered Steak You did a steak covered in steak experiment, and you've done cheese related experiments. How about trying Cheese Crisps (Theres a brand called Whisp) and crumble them up? Will that make the steak better and give it a good crust?
If the smell is masked (no bed smell), the cooking is fast (20 min less and the steak is a bit thicker), and the only issue (at least with Angel) is the taste, maybe instead of tea just steam it with regular water (maybe some lemon peel, garlic cloves and some peppercorns in the water, steak will be good and done in less than half of the regular time!!! This video is very interesting 🤔 A lot of ideas can be created from it… Great work Guga!!! 👍🏼👍🏼👍🏼
a friend uses Smoked Sensha Genmai tea, it's a smoked green tea with roasted popped rice. They get the tea damp and spread it on the meat and let it sit in a bag like you would a rub for a couple of hours. After wiping the tea off, you cook as normal. I am wondering if doing it as a Sou Vide would come out better. Either way, it imparts the smokey tea flavor to the meat.
Random idea: Dry age steaks using tea leaves of your choosing? Probably nothing with citrus because it will give that zing again, but what if a subtle camomile tea, black tea, or a green tea.
Steam in... hmmm.. Carolina Reaper Pepper!!! (or other hot peppers)... hmmm would probably kill the heat.. Now I wonder if any super heat pepper has any flavor after the heat is killed off.
Hi Guga. First I want to say that I really love your videos! (even though they ALWAYS make me hungry!!!) And... I would really like if you would smoke the steak using tea leaves.
you should try steaming steaks or something else with rum... like reunion Island rum the only "Rhum charette"... after the whisky brisket, maybe a rum brisket???
Here is my off the wall suggestions with Carolina Mustard Barbecue Sauce Dry aged or sous vide steaks. I have put this on a brisket and I liked it but I am a mustard fanatic.
Id like to see a triple dry age comparison - Umai dry-age bag in the regular refrigerator VS dry-age cabinet VS Umai dry-age bag in the dry-age cabinet
Hi Guga, i'd like to see a couple experiments that would be very unique.. 1. Maple syrup dry age 2. Bee pollen 3. Pine pollen. All have many enzymes that should assist with the dry age process in unique ways.
Guga, As you know that prices are rapidly going up, along with the gas to get to the store. With this in mind, think about accenting low cost on some of your show as a means of attracting more viewers.
What if you seasoned steaks with crushed potato chips? They have a lot of flavor already, so would the flavor of the chips be strong enough to season the entire steak? And what flavor would be the best? You should try: Original Sour Cream and Onion Barbecue Sea Salt and Vinegar And maybe Sour Cream and Cheddar That could be... interesting.
Have you ever heard about the Fiorentina-steak? It's a special t-bone or porterhouse steak we have in Italy, it is made from the meat of the Chianina cow-breed wich with almost 6ft neckhight is probably the biggest cow in the world, and so are the steaks.
Get your new favorite knives here: dalstrong.com/collections/all-knives?Affiliate&Social_Post&Guga_May_2022 Thank you Dalstrong for sponsoring this video!
could you try to make a vegan steak as good as possible and invite Angle to eat it?
hey guga
Meat dry aged in a peach cream and after idk Time make a mango sauce to it.
bro pls dry age steak in sodium tripolyphosphate, that would be insane
Guga have you ever tried using kim-chi?
Crazy how Guga always claims that he makes suggestions in the comments happen, but here we are still waiting on Dry Aged Angel.
That’s for 4 million subs
Uhm what
Lmao
lmao
Lmao have you been asking to MUMMIFY Angel??? 🤣
Hey Guga, you might wanna try drying aging a steak in tea leaves or curry paste. You might get an interesting result from them. A bay leaf dry age could also turn out to be interesting...
tea leaves sound like a great experiment
If you are going to use tea, you must try lapsang souchong tea. It is smoked over oak leaves and is super intense. I've steamed with it, smoked with it, and ground it up with salt into a seasoning powder that was out of this world.
This is a freaking excellent idea. I was thinking about the choice of tea in this video (were people actually specifically requesting lemon ginger tea? (EDIT: apparently it was lemon zinger, not ginger, but the point still stands.) Like, why?) and trying to think of one that would work better and I think you hit right on it.
yeah honestly, I'm a bit disappointed he used lemon herbal tea. Even something like an earl grey would have been interesting to see.
I’m always amazed by how on point Angel’s pallet is. His sense of taste and smell are 100% dialed in…. He picks up on most all of the ingredients when asked. Love the videos guys…. Keep up the great work :)
Could also be that he films the b-roll for guga 🤣
This is why we must cook him
because he knows steak by now.
Have you ever heard of Bovril? It's a concentrated beef extract that can be spread on toast or made into a beef flavoured drink. Think along the lines of Marmite or Vegemite...just a beefy version. Steaming in the Bovril drink could be fun, or maybe dry aging the steak with it in it's sticky form.
As a Brit I think that's a great idea, but the problem is that the USDA won't allow Bovril to be imported into the USA for some stupid reason, but there is a product called BovRite that tastes almost the same, that'd make a good replacement.
thats great idea , also can become verses episode with marmite n vegmite 3 dry aging or steaming at the same time.
We have Bovril here in Canada
My family ALWAYS made steaks with beef bovril and Montreal steak spices, because, yeah, I'm from Montreal, Canada. Definitely good :)
🤨 sounds like Better than Bullion Beef
Angel's ability to describe tastes and texture has climbed to a new height! Congratz to Angel...he is now a true food critic. Not afraid to say no as well as yes
Hi Guga! Learnt something new in this video, but how about my suggestion for Dry Ageing with Mango Chutney next time? I think the acidity of the mango may help with tenderising the meat, and the spices may add to the flavour. A bunch of us had our theories on how it would turn out in the comment section for one of your previous dry-ageing videos. Hope you try it out and give us our answers! 😁✌🏽
Interesting how you watched a 11 min vid in 4 minutes.
@@galifianakis2808 skipping
@@galifianakis2808 I skipped the side dish, and just watched the technique and outcome first. Then the whole video. Hope you find my way of watching vids even more interesting 😁✌🏽
He is doing a durian dry age first.
@@timelessmiracle4611 🤣🤣 🧦
The camera work on your videos is incredible. Been watching for years but I'm always amazed at how crystal clear everything is. So much detail in your cooking shots.
Guga: simmers tea rather than steeping it
Tea drinker: *eye twitch*
Seriously though, If you want to add tea to meat, marinate with lapsang souchong tea. The tea is naturally smoky.
Another option, use matcha tea powder to dry rub ribs or chicken.
I had the same reaction when I saw the tea simmering lol
I also think it would be nice with thyme herbal infusion, or maybe a rosemary and lemongrass for chicken !
I mean given what he's using it for it doesn't make that much of a difference, & his goal was probably to get a large quantity of tea created quickly to test the technique. This is not drinking-tea... it's to-be-vaporized-to-cook-meat-tea.
And yeah, my takeaway is this technique was actually a win - it cooks fast & flavors subtly. Unlike Angel, I like my juice with some flavor (I remember 1 past Guga experiment where Angel et al complained about steaks tasting like vinegar... & personally I LOVE that way of cooking steaks). It probably doesn't even have to be tea... just any mostly water flavored liquid. Given how many flavors of tea out there, there is a lot of room for more experimentation here.
This actually shows a lot of promise, since a slight amount of the flavor was transferred. It was the lemon flavor of the tea that wasn't liked, so maybe other teas would be incredible? Maybe something with a berry flavor, or a super smoky tea like Russian Grey. Further, what about compared to just regular steaming, since there was so little difference but it took a third of the time of the regular method?
Definitely want to see this expanded on.
Fun fact about the side dish that Guga made: in Italy, specifically in Naples, we call it “Frittatina di maccheroni” which is the Italian for a small deep fried pasta omelette with different fillings. In Naples we use to fill it with pasta and ground beef cooked together, kinda like a bolognese ragù and sometimes with pease too. Btw it looks amazing, good job Guga and cheers from Naples 💪🤌
Yeh i assume any meat would taste pretty good, especially some sort of sausage thats groung up. I gotta say, wasnt expecting it to be called a pasta omlete though.. it does work though!😂😂😂
peAs, we don't fill them with urine 😂
@@TBJ1118 sorry, the stupid keyboard autocorrect lmao
It's not uncommon in the US either, at least in the south. Fried mac and cheese.
I'd love to see a series from you either on here or on Sous Vide where you make various international dishes (pho, pierogis, lasagna, etc) and then make the same dish the Guga way and see which one is better. You gotta DOOO IIIITT! Call it
Guga vs The World
W
Hey guga, you didn't use "ginger" that's "zinger" I make the same mistake all the time when buying the tea. But hey it's lemon tea so 🤷🏽♂️
I had to back it up and watch it again after that part and was cracking up. I love Guga and him being a bit of a goober, like myself, is one of the reasons why.
@@macmotuim4403 Same lol. I had asked a friend to pick me up some ginger tea and they brought this same one back.
I really want the 2, 9 inch cleavers from the Dalstrong Shadow Series. Those things are ridiculously badass. They've been sitting in my Amazon wish list for a couple weeks.
I just grilled up my first Tomahawk the other day thanks to your guidance Guga. It was amazing 😋
Hey Guga, I suggest possibly a series on Hanwoo Beef from Korea. Apparently it is like the Wagyu of Korea and there's a different grading system. Maybe this can help you expand awareness of Hanwoo beef and also potentially open up a new wave for different beefs from different locations.
Almost everything I watch this man cook makes me drool like no tomorrow, that mac and cheese in this video had me almost jumping through the screen! I wish I was better at cooking cause I would make that mac and cheese and eat the whole pan myself without frying it!
Try it! And keep trying! You’ll hone your skills 😸 you could record yourself next time, then after a year of making that mac once a week record yourself again. Then smile as you nom some dank shiz
I could totally help you level up your skills!
Thankfully mac and cheese isnt that expensive to make and its a great first dish to learn. If you really wanted to perfect it you could and i encourage it.
practice makes perfect. you won’t be the best at the start but don’t get down and keep trying
Not hard at all mate get it done ✅
i remember watching your vids back in the day years ago and seeing the dalstrong knifes you used. Getting to work with them is cool as hell.
Can you do dry age experiment with anchovy paste? Love your shows ❤
Love it ,Much love Guga and Angel ,keep killing it ,been following since the beginning ,always taking advice from you ,thanks for the great content and great recipes !
I kind of think you should have marinated in lemon tea rather than steam it. Also try dry aging in tea leaves and taste what happens. You can use tea leaves alone and then do one with tea leaves and sugar.
I just started watching and I haven’t been able to stop. I love your experiments
This is another one that’s a bit strange but still a really cool idea. Great video as always, Guga! And also as always, here’s another request for Squid Ink Dry Age.
Hey Guga, why do you forget to mention that side dish is ridiculously easy to make? I was funny every time! Please don't brake your tradition 🤣🤣🤣
LOVE your channel! Big fan
Guga your the man! I’ve watched almost all of your videos I’m subscribed and viewing all the way from Hawaii. Love this channel and the content.
But just remeber, you can also try a maple dry age for Canada! :p
At this rate my channel might be big enough for a collaboration on this one if it ever gets done 😂
Guga, next time you do mac n cheese as a side dish, i STRONGLY reccomend adding some Smoked Paprika. Especially if theres bacon as well, it adds a really nice smoky flavor and enhances the cheesiness imo
Try marinating a steak in whiskey for a few months. I did that by mistake with some backstrap. I left it in the fridge for a week and didn't get around to cooking it. So I put it in the freezer. Then I forgot about it. A few months later, I came across it and cooked it. One of the best things I have ate.
I believe he has done that. Sounds good as hell
@@takumijager2372 he's done a whiskey marinade before. But I believe it was for 24hrs
Ahhh
This is literally my favorite type of tea it’s nice to see some type of recognition
I want to see Guga dehydrate cuts of meat and then rehydrate with different fluids. Like wine, beer, coke, olive oil, whatever etc. 😀
He already did, if I remeber correctly. He rehydrated with water and beef broth.
@@HIGHway2happiness Yeah I know. But I want to see an episode where he rehydrates with say, 25 different liquids.
Here's a spin off this one: Sear a steak, then put it in an empty coffee pot and brew the coffee overtop... Coffee and beef pair a little better than tea lol. Nevertheless, great video my friend!
I ate steaks steamed in tee for years and I am very happy that you actually made a video on this!
I want to see the GUGA version of the Wagyu Vampire Taco
Lmao I was just watching a youtube video from a guy who made a screenrecording, then your video came up and I thought: Holy sh*it this guy is watching guga foods!!! And randomly subscribed, then I realised that it was my own videomessage😂
I've been looking forward to this!
10:09 Don't mess with the man's juices, Guga. Words to live by
Would love to see a video showcasing your favourite dish to cook with different meats (beef, chicken, pork etc) love the videos guys!!!❤️
Steep lots of chamomile in butter and baste meat with it, it's amazing. Great for baked goods as well
You should try green tea peppermint tea and or chamomile
Hey Guga can we get an experiment on the best way to reheat steaks?
Hey Guga! You should do a video where the side dish is the experiment and surprise the others!
we need a Live Q&A with the everyone!
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. ;)
Try grilled brisket tacos. Slice brisket thin and season with lawry's. (Watch for flare up's) chop it up and place on a corn tortilla with some green gallos sauce. (Cilantro, onion, and lime optional)
steam is just water. it doesnt matter if you steam tea. the tea particles don't go up into the air in the steam. they stay on the bottom of the container. steaming a steak isn't going to do anything but make it bland. it's basically like boiling a steak. the difference is, if you boiled it in tea, tea would have gone inside, not that anyone would want to eat that.
not purely water tbh, some light particles and chems also go up.
9:48 "Don't mess with my juices man!" Ahahaha lol
I gotta say, I prefer nephew describing taste than anyone else. The other guy is super extra 🤣 nephew cool af
Guga! Try this man! Make a homemade buffalo sauce with a lot of butter. Let sit to room temperature. Put in fridge and wait to fully cooled. At this point there will be a layer of solidified buffalo sauce butter on the top. Take a fork and wedge on one side under the butter sheet. Lift and set on paper towel. Now you have buffalo butter. Fry steak in said butter.
@Guga Foods I would like you to try dry age the steak with hoisin sauce!
I love it when making the side dish takes more time than cooking the steaks
nice vid guga
in my country tea in bags isn't considered tea
To make a edible eye round used to be your goal. Take the eye round. Soak it for 1 hour in pineapple juice. Then freeze dry to remove all moisture from it.
To rehydrate it. Take some juice from a cooked steak and blend with wagyu fat. 3 portions of this to 1 portion water. Fat doesn’t blend into water because the molecules don’t bond under normal circumstances. To achieve the blend use a blender with a vaccume seal top. Removing the air before you blend will allow the mixture to actually blend. Use this mixture to rehydrate your steak. I would say you could do 2 diff steaks this way and sous vide one and normal grill another.
Or. . . just buy a steak you don't have to jerk around with that much.
Hey guga! Think you could cook a regular steak from ur local store and cook it on a propane grill because that’s what a lot of your subscribers have
Love to see an episode of guga food making jerky or billing with different forms of beef
I’ve been asking this for a while Guga. Can we please get a buffet of Wild Game Meats(Venison, Bore, Goose, Quail, Elk, Gator etc.) please.
There is a recipe for a side dish for you to try (and love). Some spicy potatoes
Cut the potatoes into bit size cube. Season with salt and pepper and oil. Bake in the oven until fully cook and golden brown.
Meanwhile, in a pan, put cook some minced garlic with some oil. Add, to taste, in some some chop cilantro and enough chili paste to turn the oil into a sauce. Add the potatoes and sauté them in the sauce. Garnish with some more herb with salt and pepper and you are done.
Best spicy potatoes you will even eat. The heat is there but not burning, you can feel it but you will be going back for more and more! Most addictive side dish i ever made
GUGA you are a Side Dish KING TOO!!! ALSO the STEAK KING!!!😎👍
Hey Guga, rather than steaming it in tea, you should try smoking it with tea leaves, like Smoked Tea Duck, a Chinese delicacy. That would be amazing I am guessing.
Dude those mac n cheese bites omg 😲
Experiment Idea: Dried Cheese Dust Covered Steak
You did a steak covered in steak experiment, and you've done cheese related experiments. How about trying Cheese Crisps (Theres a brand called Whisp) and crumble them up? Will that make the steak better and give it a good crust?
If the smell is masked (no bed smell), the cooking is fast (20 min less and the steak is a bit thicker), and the only issue (at least with Angel) is the taste, maybe instead of tea just steam it with regular water (maybe some lemon peel, garlic cloves and some peppercorns in the water, steak will be good and done in less than half of the regular time!!!
This video is very interesting 🤔 A lot of ideas can be created from it… Great work Guga!!! 👍🏼👍🏼👍🏼
Try oyster sauce - either dry age or as a meat softener
As an Arab, dates are an essential part of the Arab culture. I suggest that you dry age the steak with date paste.
again Guga makes great food content. your detailed editing and narration. awesome the video 🔥🔥🔥
a friend uses Smoked Sensha Genmai tea, it's a smoked green tea with roasted popped rice. They get the tea damp and spread it on the meat and let it sit in a bag like you would a rub for a couple of hours. After wiping the tea off, you cook as normal. I am wondering if doing it as a Sou Vide would come out better. Either way, it imparts the smokey tea flavor to the meat.
Thank you for the video! ☺♥☼
Random idea: Dry age steaks using tea leaves of your choosing? Probably nothing with citrus because it will give that zing again, but what if a subtle camomile tea, black tea, or a green tea.
Eye round cooked like a brisket!!!!! Let's do it!!
@10:25 It's the tannins from the tea.
Bro like everytime I watch guga my UA-cam freaking gliches
Steam in... hmmm.. Carolina Reaper Pepper!!! (or other hot peppers)... hmmm would probably kill the heat.. Now I wonder if any super heat pepper has any flavor after the heat is killed off.
Lovely..... a Teamahawk the ideas are crazy!!! Good job whoever thought of that
BRITIANNNNN LETS GOOOOOO!!!! I CAN FEEL ME TEEF' GOIN WONKEY ALREADY!
Hi Guga.
First I want to say that I really love your videos! (even though they ALWAYS make me hungry!!!)
And... I would really like if you would smoke the steak using tea leaves.
a suggestion if i may. dry age some stake with blue cheese and american cheese. just mummify the steak with slices of american cheese
you should try steaming steaks or something else with rum... like reunion Island rum the only "Rhum charette"... after the whisky brisket, maybe a rum brisket???
Here is my off the wall suggestions with Carolina Mustard Barbecue Sauce Dry aged or sous vide steaks. I have put this on a brisket and I liked it but I am a mustard fanatic.
alright guga here's some crazy challenge " dry age a steak with tamarind paste"
Id like to see a triple dry age comparison - Umai dry-age bag in the regular refrigerator VS dry-age cabinet VS Umai dry-age bag in the dry-age cabinet
Hey Guga! I have an idea for a dry-age experiment! how about you dry-age steak in mustard. I think this would be a good idea. Love what your doing man
Pitmaster X just did it. . .
You should try out a cap steak! It is a rip eye’s cap twisted like a Cinnabon and it is amazing is you can find it.
Dry aged steak in Big Mac sauce. 😎
i nominate angel for next guga master. the boy knows his stuff. always a plus when he's on.
Angel has some calibrated taste buds, it’s really impressive.
Hi Guga, i'd like to see a couple experiments that would be very unique.. 1. Maple syrup dry age 2. Bee pollen 3. Pine pollen. All have many enzymes that should assist with the dry age process in unique ways.
Use Tandoori Marinade, Guga!! It would be super interesting to see how that works with some of the red meats. Enjoy your vids as always!
WOW interesting ! Mushroom Ketchup dry aged steak!! Please try it!
Guga, As you know that prices are rapidly going up, along with the gas to get to the store. With this in mind, think about accenting low cost on some of your show as a means of attracting more viewers.
What if you seasoned steaks with crushed potato chips? They have a lot of flavor already, so would the flavor of the chips be strong enough to season the entire steak? And what flavor would be the best?
You should try:
Original
Sour Cream and Onion
Barbecue
Sea Salt and Vinegar
And maybe Sour Cream and Cheddar
That could be... interesting.
u should try this with australian lipton ice tea
Angel was spot on!
try mango with chilly's tea, salt brine it and give it a go with some pepper and garlc ;) (not to much chilli just like 1/8)
Have you ever heard about the Fiorentina-steak? It's a special t-bone or porterhouse steak we have in Italy, it is made from the meat of the Chianina cow-breed wich with almost 6ft neckhight is probably the biggest cow in the world, and so are the steaks.
Steak with a side serve of HEART ATTACK! YUM!
Your food always looks incredible, I wish I had the facility to cook everything on the grill outdoors. You're living like a king Guga!
ok I am curerently looking for a new kitchen knife and the chef knife/ cleaver hybrid looks like one of the most useful designs i have ever seen.
Guga, please please please do a vid on your knife care!
Awesome! The Mac N cheese looks so good and heavy, they should name the corinary bypass after Guga.