I think Jumps 11 means that the camera is zooming in to 4 different plates, the wooden board placement doesn't change but the plates do. I agree, minor detail but great eye!
@@gujgghghg4733 Yeah but it's not "why I steak" it's "why I season" "why I steak my salt" doesn't even make sense. "Why I season my salt" would've been much better. (Edit : I forgot that OP already said this)
So you’re telling me Guga seasoned his salt which he used to season his steaks before he seasoned them with pepper and garlic powder. I guess tis the season!
@@LX3CT_639 They say that sarcasm is the lowest form of humour. Or is it wit? Anyway, my point is that, I would not call my brand of humour (or is it wit) such a lowly thing as sarcasm. It is clearly even lower than sarcasm.
your channel has become my favorite. I have learned so much since I found your channel a few weeks ago. Tried dry brining, u weren’t kidding about how good it works
Red wine infused salt, who would have thought about that? Keep creating Guga, this is why I am a subscriber. You always come up with amazing and creative ways to cook. I was didn't expect the flavor from anything except the salt to really penetrate the steaks. But dry bringing with infused salt seems worth it, and I look forward to try it myself.
If you don't want to mess with cooking down a bottle of wine, look for balsamic glaze. It usually has sugar added, or if not, a little starch and/or gum to thicken it up, but you're using a very small amount, anyway, so it will have a similar effect. Plus, it will have more tartness from the acetic acid formed by turning the wine to vinegar, bringing a more complex, rounded flavor.
This would have been a perfect 'side by side' experiment for traditional cooking vs sous vide... Feel like sous vide would have given the infused flavour more time to work it's way through the steak. I would definately love to see this same experiment done on your sous vide channel as a comparison!
Hi Guga!! I have to recommend a Greek traditional recipe that is so good, its called frigadeli! Here is how to make it: You cut a beef liver at small pieces and you season them with grated garlic, parsley, salt and black pepper(we also add a little bit of kefalotiri which is a hard cheese, you can use parmesan maybe but its optional ). Then you put in lukewarm water (not hot) some lamb caul fat until is tender. Then you take each piece of liver and wrap it with the caul fat. Put them in wide skewers and grill the in direct heat. I reccomed you to try it with some cold beer!!!
Guga, you should do a cheap steak series (store bought steaks like a comparison of different grocery stores like target, Walmart or whole foods)...love the videos! 🤓...
Though it would be interesting in concept: this wouldnt quite work out. Certain flavors would conflict with eachother and not pair well traditionally with steak. But with at least 25 different kinds of "common" herbs, including multiple distinct varieties of oregano and thyme. The herb flavor would completley overtake the meat. Though a herbs de province or a fines herbes mix in the salt would be interesting to see as a cure for steaks. (As they are normally lighter flavors, but enough could really get into the meat before cooking)
What’s up guga! I want to thank you guys for inspiring me. I just got my first A5 Steak, an olive Wagyu ribeye and I can’t wait to make it! Thanks Guga!!!
Totally understand Angel. I don't like wine, but man it does wonders for steak. I have been finishing my steaks by searing in cast iron and using the fond with some wine to make a pan sauce. It takes the steak to the next level and becomes mind blowingly good. Based on that I assumed the wine salt would be the best.
Hey Guga, sorry for the spamming but I would absolutely love it if you did an eggnog marinated steak for a Christmas special or just anytime during the Christmas Season
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. ;)
Guga you're a legend. You've taught me so much and have inspired me to change the way I eat steak. I've been looking for a cold smoke alternative than using ice for my treager, I had no idea smoke generator was a thing. Thanks love the channel.
You should take a fancy steak and do everything to it. Like dry age it, pineapple bath thingy, sous vide, reverse sear, etc. Just cooking it everyway possible. All the experiments in one
dry age a steak using fast food burgers (blend a big mac or double whopper and cover it on a steak) you may need to add some food glue to help it stick
That would be an interesting idea, use his idea for compound butters where he made them using burgers from different fast food places but use the compound butters for dry aging. I would definitely be interested in watching that.
You have inspired me to order myself some Australian wagyu strip steaks for Christmas! I am hoping to get the same mouth watering results you provide me through your channel! I hope you have a Merry Christmas Guga & gugas family ❤
So, how do you like your eggs? -Scrambled, poached, fertilized? What's the difference between a Garbanzo Bean and a Chick Pea? - I can't get a garbanzo to bean on me.
IMHO Guga Foods you should've dehydrated the wine salt a bit and slightly ground the umami salt. I think the brining results would've been a tiny bit better. I'm going to be trying some of my own kinds of experiences like these! You gave me the curiosity in the kitchen I needed being a professional cook myself. Love your videos keep up the awesome experiences!
I haven't tried picanha, but flap is my favourite cut. Both have fibers running through the meat and also a fat cap, so i think it would be intresting to see
@@remsi2208 flap steak is ok, but is very lean and usually used for making ground hamburger meat. Picanha is basically some of the softest part of the sirloin coming from the top of the cow and usually has a decent fat content to add a level of juicy that would be difficult to find in flap steak. I strongly recommend trying a picanha steak at least once. If cooked properly it is hands down the best cut of steak i have ever had.
That's actually perfect for Angel. If he doesn't like drinking it, now he has something to do with any wine he gets that he knows he'll enjoy! Maybe you should try different wines to see which wine salt he likes best.
angel should make his own channel and post his "weird experiments that should not be in youtube according to guga" there as well as maybe some other stuff angel is into, that would be pretty entertaining too
Please use the control unit in the beginning to determine the baseline vs experiment. And if possible use a palette cleanser. Thanks Guga! Love the Videos!!
Video 20 of me asking Guga to sous vide an entire apple pie! Thanksgiving has come and gone but its never too late for a good pie! Might have to try that wine salt one 🤔 Ango seemed to love it 😄
Anyone else super appreciative of Angel’s unadulterated and direct honesty? Refreshing!
Duh, guga always encourages honesty and thats his nephew
Not anymore!
@@hejichs what
@@hejichs what
@@hejichs what
Gordon Ramsay: Salt makes everything taste better. Guga: *makes salt taste better*
Fax
Y E S H E I S S P I T T I N G F A X
So, makes salt taste better that makes food taste better?
No. MSG MAKES IT BETTER
Me as asian : MSG makes everything better. Smileyface
Regular people: umami salt
Guga: umai salt
He's dry aging his own vocabulary
What's funny is that umai (うまい / 上手い) means "delicious" in Japanese... so he's not wrong, lol.
I think he's just used to UMAi Dry® aging bags. He used umami powder in this video but I too found it charming.
@@justinreynolds6318 i just about to say that 😂👍🏼
It’s basically MSG, and uncle Roger approves
@@flitcroftLA or maybe it's because he's Brazilian
4:30
Nobody in the comment talks about how perfect this edit is
It's like he's nonstop seasoning
I think Jumps 11 means that the camera is zooming in to 4 different plates, the wooden board placement doesn't change but the plates do. I agree, minor detail but great eye!
wait YOOOOOO
Not even that impressive
I love seeing that crossover collab with tiny whisk from the Babish Culinary Universe. Is Guga canon in the BCU?
Guga seems to be desperate about it
He's headcannon to us
I'm still feeling off that he changed his channel name. BWB was so much better
Imagine Angel at BCU.
they often leave a comment on each other's videos
Adam Ragusea: Why I season my salt, not my steak.
That got me 😂 why i steak my salt, not salt my steak
@@aceofr3ap3r21 Not how it works, but ok.
Why I season my plate not my steak.
@@darklurker1239 that’s the joke, it’s a parody of Adam Ragusa and his “why I season my ________ not my steak”
@@gujgghghg4733 Yeah but it's not "why I steak" it's "why I season" "why I steak my salt" doesn't even make sense. "Why I season my salt" would've been much better. (Edit : I forgot that OP already said this)
"Lets jump into the third one" - guga grabs the bacon one again
I noticed that too
Yeah, that make you wonder if he edited out or if he just fake is reaction
Glad I’m not the only one lol
Glad it’s not just me who noticed that ahahah
@@kingmonkey5011 nah he edited it out cause the piece he grabbed is still there
Guga is just dry brinning angel from the inside
😂😂😂😂😂
@Jesse Mosgrove pls don’t be gay 😭
@@TW-ug5iq i- 👁️👄👁️
So you’re telling me Guga seasoned his salt which he used to season his steaks before he seasoned them with pepper and garlic powder.
I guess tis the season!
Only thing left to dry-age or dry-brine meat with: "blood of my enemies"
Guga has no enemies
@@marcopolio6591 Yes he has. All herbivores are his enemies and he is doing everything he can to kill then one by one, one at a time.
@@arjyabirhazra1135 is this sarcasm?
@@LX3CT_639 They say that sarcasm is the lowest form of humour. Or is it wit? Anyway, my point is that, I would not call my brand of humour (or is it wit) such a lowly thing as sarcasm. It is clearly even lower than sarcasm.
Wouldn't that be a wet brine?
your channel has become my favorite. I have learned so much since I found your channel a few weeks ago. Tried dry brining, u weren’t kidding about how good it works
For your 3 million special: Today I'm going to be dry aging Angel for 35 days. So let's do it
😂😂😭
angel from the show angel? pretty sure he is already dry and aged
It must be good to be worth it
Im just glad he doesn't use "angel flavored salt" ...
Angel: "I think you've done something to it. I don no"
Guga! Try Koji rice the right way: Blend with water first (oatmeal consistency) bag with steaks in fridge for 3 days. Turns out way better!!
Smoking salt sounds like something UA-cam would age restrict
Should have done a 5th steak with a combination of all the salts
Should have done a control steak ..
Yes
That steak would be insane. It could probably kill a man.
@@jaewol359 worth it.
I agree with you 💯 percent. Stay safe and healthy
Red wine infused salt, who would have thought about that? Keep creating Guga, this is why I am a subscriber. You always come up with amazing and creative ways to cook. I was didn't expect the flavor from anything except the salt to really penetrate the steaks. But dry bringing with infused salt seems worth it, and I look forward to try it myself.
If you don't want to mess with cooking down a bottle of wine, look for balsamic glaze. It usually has sugar added, or if not, a little starch and/or gum to thicken it up, but you're using a very small amount, anyway, so it will have a similar effect. Plus, it will have more tartness from the acetic acid formed by turning the wine to vinegar, bringing a more complex, rounded flavor.
"this one is very different, the difference is very minor everybody"
This would have been a perfect 'side by side' experiment for traditional cooking vs sous vide... Feel like sous vide would have given the infused flavour more time to work it's way through the steak. I would definately love to see this same experiment done on your sous vide channel as a comparison!
This dude doesn't deserve the amount of subs,love and attention he has
He deserves more
Did I get some people in the first half ?
Be honest
Man, I wonder if Guga will ever run out of great ideas...
He havent done things related to rendang, some week it would be happen
Already has, called a bunch of seasoned salts rare..... nothing rare about any of these salts.
@@MiekuahProductions he did Rendang already on his 2nd channel Sous Vide Everything
@@imbtt39 oh cool very thank mister
@@notoriousL Whats your problem with Guga?
1:35 guga accidentally drew a hand out of the wine syrup
Hi Guga!! I have to recommend a Greek traditional recipe that is so good, its called frigadeli! Here is how to make it: You cut a beef liver at small pieces and you season them with grated garlic, parsley, salt and black pepper(we also add a little bit of kefalotiri which is a hard cheese, you can use parmesan maybe but its optional ). Then you put in lukewarm water (not hot) some lamb caul fat until is tender. Then you take each piece of liver and wrap it with the caul fat. Put them in wide skewers and grill the in direct heat. I reccomed you to try it with some cold beer!!!
@@noamgreisler8458 It is amazing trust me!!
Guga, you should do a cheap steak series (store bought steaks like a comparison of different grocery stores like target, Walmart or whole foods)...love the videos! 🤓...
blend up every known herb you can find then make a paste and dry age a steak using this 100s 1000s type of herb paste
I really would like to see that
Though it would be interesting in concept: this wouldnt quite work out.
Certain flavors would conflict with eachother and not pair well traditionally with steak.
But with at least 25 different kinds of "common" herbs, including multiple distinct varieties of oregano and thyme. The herb flavor would completley overtake the meat.
Though a herbs de province or a fines herbes mix in the salt would be interesting to see as a cure for steaks. (As they are normally lighter flavors, but enough could really get into the meat before cooking)
@@Grayson.P I know it wouldn’t taste good but it would be interesting to see how they are all applied and cooked and the reaction when they have it
The flavor would be extremely overwhelming
Guga: now all there's left to do...
More things to do: *waiting*
You can really tell that Angel is getting better with his knowledge and experience, bet he'll be making amazing food.
Man they look so happy, I'm glad they have fun with these videos
"Okee, lats doi aitt."
Epic music plays:
Angel is no longer being dry-aged confirmed.
You're late
That is what they want you to think, Guga purposely recorded several videos in advanced and is posting them just to throw us off.
177013
@@calkoes5591 A man of culture I see
Indeed
What’s up guga! I want to thank you guys for inspiring me. I just got my first A5 Steak, an olive Wagyu ribeye and I can’t wait to make it! Thanks Guga!!!
Totally understand Angel. I don't like wine, but man it does wonders for steak. I have been finishing my steaks by searing in cast iron and using the fond with some wine to make a pan sauce. It takes the steak to the next level and becomes mind blowingly good. Based on that I assumed the wine salt would be the best.
Hey Guga, sorry for the spamming but I would absolutely love it if you did an eggnog marinated steak for a Christmas special or just anytime during the Christmas Season
I would say that egg nog is too thin/ runny
It won’t stay on the steak for long enough
🤢🤢🤢🤢🤢🤮🤮🤮🤮🤮🤮 thats disgusting!
the only thing that should be added to egg nog is more alcohol!
Absolutely disgusting
I think eggnog marinated chicken would work, I assume it'd be something similar to buttermilk brining.
You forgot 9 times roasted bamboo salt. You will probably never read this but it's a unique salt to try to use for your steak experiments.
look I don't love steak honestly, but every time I watch your vids it makes my mouth water lmaoo like damnnn I gotta try that
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. ;)
take a shot every time he says salt
I would die
I'll go ahead and do that...I'll send an update in an hour
@@user-iz7jo3zt7l update: he died
Guga could you do wagyu eye round? That’ll be interesting to try
Guga you're a legend. You've taught me so much and have inspired me to change the way I eat steak. I've been looking for a cold smoke alternative than using ice for my treager, I had no idea smoke generator was a thing. Thanks love the channel.
You should take a fancy steak and do everything to it. Like dry age it, pineapple bath thingy, sous vide, reverse sear, etc. Just cooking it everyway possible. All the experiments in one
A perfekt Video, as always!
"until i reach an internal temperature of 135 degrees, internally" GuGa 2020
Another COVID symptom! 😜
I hate watching these videos because It makes my mouth water 😂
I was waiting for a video like this! Thanks
dry age a steak using fast food burgers (blend a big mac or double whopper and cover it on a steak) you may need to add some food glue to help it stick
That would be an interesting idea, use his idea for compound butters where he made them using burgers from different fast food places but use the compound butters for dry aging. I would definitely be interested in watching that.
Hello, I just wanna say I like your videos and I'm going to be trying wagyu for the first time this christmas! :)
That’s cool, what kind of wagyu?
Thats awesome, i am also getting ready to try a wagyu picanha, it is supposed to arrive tomorrow
@@RX-500 I haven't decided yet :)
@@MrJester6598 Damn nice man, good eating :)
recently started watching, really enjoying the videos
All his videos are so interesting and intense for some reason, idk why 🤷🏽♀️
take a look at how THICC it is 1:30 😂
make your own sausages from a mixture of different styles of dry aged meats in the one sausage
Camera work and editing are always superb.
You have inspired me to order myself some Australian wagyu strip steaks for Christmas! I am hoping to get the same mouth watering results you provide me through your channel! I hope you have a Merry Christmas Guga & gugas family ❤
What happens when you drop a steak on the floor?
It becomes ground beef.
🤣🤣🤣
So, how do you like your eggs? -Scrambled, poached, fertilized? What's the difference between a Garbanzo Bean and a Chick Pea? - I can't get a garbanzo to bean on me.
No one knows how much I want Gordon Ramsey and Guga to collab in a video.
You voice makes me sooooo calm omg I could watch steak making ASMR all day lol love the content keep it up
IMHO Guga Foods you should've dehydrated the wine salt a bit and slightly ground the umami salt. I think the brining results would've been a tiny bit better. I'm going to be trying some of my own kinds of experiences like these! You gave me the curiosity in the kitchen I needed being a professional cook myself. Love your videos keep up the awesome experiences!
Try comparing picanha to flap steak. Use sous vide, reverse sear on charcoal, and also on cast iron.
As separate experiments..?? Cause rough steak is gross
What?
To be honest... there is no comparison to picanha... greatest cut of steak there is... but i am always ready to watch another video from this man
I haven't tried picanha, but flap is my favourite cut. Both have fibers running through the meat and also a fat cap, so i think it would be intresting to see
@@remsi2208 flap steak is ok, but is very lean and usually used for making ground hamburger meat. Picanha is basically some of the softest part of the sirloin coming from the top of the cow and usually has a decent fat content to add a level of juicy that would be difficult to find in flap steak. I strongly recommend trying a picanha steak at least once. If cooked properly it is hands down the best cut of steak i have ever had.
dry age a steak using melted brie and camembert cheese
O
he lives in the us i believe so unpasteurised cheese is illegal
@@rbad6215 We do have raw milk cheese in the US, it's thermalised though (lower temperature / longer duration).
@@rbad6215 wtf are you talking about?
Another great video. Guga, I'd love to see you do a Q and A!
The quality of these videos is getting better and better! 💯
Bring back n-!-n-j-a !!!
He's got his own channel now
I don't think he is coming back...Guga
Guga, stop holding your fork up to Angel's face, this is how accidents happen.
08:13
hahah
Angel and guga together is always a joy. Love your videos
That's actually perfect for Angel. If he doesn't like drinking it, now he has something to do with any wine he gets that he knows he'll enjoy! Maybe you should try different wines to see which wine salt he likes best.
Chefs in the world be like: salt makes everything better Guga be like: makes salt taste better
1:08 reducing a liquid in a small pot instead large pan?
😳 whatup with u man 😂
Maybe so it doesn't reduce too quickly, he needs a certain consistency for the salt but eh, maybe he just had that one clean and ready to go xD
I see guga, and my thumb goes up. The experiments they've done, just amazing!
guessed it like a BOSS... this guy is climbing up the steps.... great uncle u have dude.
I thought rare would be actual RARE salts, not like seasoned salts
Go cry somewhere else.
Me too
@@Paradise_Arms go hate somewhere else
Guga‘s titles have become click bait overload
I still enjoy the videos
@@jpb2541 me too
Now can you brine angel
So let's deww it
Great idea! Thanks for another great video!
I could tell angel was back from the way the camera angles were taken dude can take good shots of steaks 😂 awesome vid gang ! 🤙🏽
cook bread multiple different ways, smoker, microwave, grill, toaster, boiler, oven and taste the difference in a steak sandwich
"Oh, this one is VERY different. The difference is very mild everybody." Wait, huh?
lol
How nice it is to eat good food with family
Guga you did it again congratulations 🎉🍾🎊🎈 God bless you and your family
These salts are so rare that they are almost medium-rare
World Most Popular Items in Kitchen
Sàlt Pepper
Guga, make a video with top 10 of your favorite experimental steaks and choose the King of the steaks!!!
There's so much great stuff you can do with a good cut of steak! I love the work you do and your videos always make me so hungry!
rare salt? but you don’t have KFC salt?
Next video: I dry brined my steaks with BATH salts and this is what happened....
Love your channel dude!
With this video I can flavor my bathsalts I am addicted to. Thanks Guga!
Guga: I Made Salt BETTER! Obama approves
Hello o🅱️ama
smoke a steak using only termites and wasp nests
How about dry aging a steak roast in finely ground coffee grinds?
I-
As a person who has drank unfiltered coffee I think I can safely say no one likes chewing their coffee
I don’t see why I torture myself watching these when I know I’ll never taste anything he makes😂
first commment nice hi everyone
This is how many c was in his thiccc wine salt
👇🏾
First commen
you see the pure joy and delight in this man's eyes when he tastes something good
angel should make his own channel and post his "weird experiments that should not be in youtube according to guga" there as well as maybe some other stuff angel is into, that would be pretty entertaining too
I love this dudes voice, it’s so calming.
Absolutely stunning video!
Please use the control unit in the beginning to determine the baseline vs experiment.
And if possible use a palette cleanser.
Thanks Guga! Love the Videos!!
Try viking Salt its so nice with meat !! Nice vid guys keep it up !!
Angel is always honest ,I can feel it when he says he liked it😂...now I'm also gonna try wine salt.
So glad angel is back!
YUM YUM! I always love steak experiment!
Video 20 of me asking Guga to sous vide an entire apple pie! Thanksgiving has come and gone but its never too late for a good pie! Might have to try that wine salt one 🤔 Ango seemed to love it 😄