I made a $1 STEAK using science!
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- Опубліковано 18 чер 2024
- For years my goal was to create a steak that would please everyone but it had to be cheap! Today I happy to let you know that I achieved this, the results were insane!
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#experiment #food #challenge - Розваги
All you need is a $5000 slicer 3 hours prep and 24 hours and you too can turn $1 steak into filet mignon 😂😂😂😂
You could automate it with some machine
I mean, you can allways tell the butcher to do it for you
Let's be real here, you can do this with a $200 slicer no problem.
As soon as I saw the meat slicer and vacuum sealer I was like "Yeah...this isn't accessible to everyone, I'll go buy a piece of Filet for $15-35 at the store" 😂
You can do it with a knife.
Did he just make a 200 layer damascus steak?
Yes. Yes he did
No, he forgot black pepper between the layers.
we're seeing the birth of the katana steak.
This comment is way under appreciated.
😂 only a few will get it
First in a long time I see Guga getting this excited over a succesful experiment !!
Guga stop giving ideas to the food industry to fake filet minnon with 1 dollar stakes and overcharge the consumers for it...
Wow this perhaps your most impressive triumph in your whole channel's history. You can tell Guga's the sense of achievement when they said it tasted like fillet mignon . that's what true triumph looks and sounds like.
Thank you!
@@GugaFoods Nephew Angel (?) with the Amish beard has the culinary palate of a five year old. Surprised he doesn’t cover everything in ketchup.
@@cancermonkey7334Hey don’t be insulting five year olds, how dare you!
@@cancermonkey7334 Pretentious much? You do know we all do not share the same taste buds?
@@chen-beixuan I don’t think you know precisely what pretentious means. The guy I’m talking about looks at some foods and if they have green (any vegetable), he knows upfront he won’t like it. That’s how little kids eat. His tastebuds never grew up. And his main job seems to be critiquing food. The guy on the right is eloquent, precise in his wording and thoughtful about his critiques. He takes his job more seriously. The Amish beard guy wouldn’t have that job without nepotism. He likes grilled red meat. End of story.
I wanted to see the pork and beef get cooked
Same. Like why even show us? 😭😅
I think Max the Meat Guy has a similar video.
@@FloWoodEnT123to make it seem like the white in between the beef was meat glue, so someone without watching would say "damn that's a lot of meat glue"
@@AdamFlorothanks, if you're talking about the video from 1 year ago and he made it look like an American flag I'm about to watch it right now
@@DamOneMan I can’t really remember 😅
Thumbnail white powder looking really suspicious
*loud snort*
Yeah I thought it was MSG too. (yes I know what you really meant)
BeastChld x GugaFoods Collab?
he is in Florida lol
Nah, If your stuff looking like that than its prob cut with straight moo glue
"This is a very special ingredient" my man's about to sprinkle that white stuff on the steak
Next experiment idea, dry aged in "mysterious white powder"
Guga got some of that nose candy for his steak thats why he said too wear a mask.
@@JAYDOG1337A Next experiment, aged in "mysterious sticky white liquid"
"and this is the world's first steak dry-aged in cocaine"
mmm~
Just once, I want Guga to make the side dish be the experiment, just to screw with the others
Three "control" steaks, give a sweet side dish to one, savory to another, but look the same.
For the ground beef, I would have mixed the glue in with the ground beef instead of just gluing Patty's together. This way, mite take away some of that Ground Meet Texture.
It wouldn't have made any difference either way. The meat is already ground. You can't turn that into a steak magically with a bit of meat glue.
@@RJA that's the thing, you wouldnt simply put "a bit" but a fair amount to make it come together as one
I think the best chance of making ground beef come off as "steak" is going to be a complex process that isn't worth it, but first, I would mold the entire beef into a round, then I would semi-freeze it to rigidity, you want it not so frozen it can't be cut, but frozen enough that you can slice it, it will be a very specific temperature, I know I've found it for other things, I don't know what it would be with ground beef. Once you thinly slice it, ideally, in a controlled environment (You'd need the meat slicer in a walk in fridge or freezer to keep it from thawing while you're working), you would then glue it like you did the round, then you freeze it again, same temp, and you slice it against the grain you created, and glue it again, basically doing your best to create a collumnated tender grain, then you cut the final variant into fillet shape with the created grain being horizontal.
I have NO idea if it would compete with a fillet at all, but I feel like this is the only real chance ground beef has of being able to maybe do so. I would find a more controlled means of using the meat glue as well, while some of the layers looked very light and minimal, others seemed a bit much, and I would want to be as evenly and minimally spread as possible for each layer on each grain. I'd love to see it done for science, if automated it could even make a pretty cheap steak with economies of scale, but, I doubt any company would invest in the equipment and economies of scale necessary to actually make this a genuine $1.00 steak at today's prices, or really, even affordable at all.
@@dragoonsunite sounds like a lot of step to be honest, i'd just mash the meat glue and ground beef with my hands until fully homogenized.
@@Gwynbleiddsanity Shrug. the steps are to reproduce what I think is "probably" the most notable feature of steak which is the grain and texture. I don't think you can do that without making a collumnated grain.
Since the goal is to replicate, not approximate, a fillet mignon, and clearly, he's willing to put in more labor and man hours then is actually warranted for a $1.00 steak, meaning he's talking exclusively about the product cost, not the labor cost, I think my suggestion is more in line with the video.
That said... If your method offers the "flavor" but not the texture, it is indeed probably the more reasonable and economical solution.
Meat Glue "may increase your chance of having blood clotting problems" So using it can give you a stroke!! nice!
i mean... this is guga we are talking about. every single dish he makes "may increase your chances of having clogged arteries"
Living increases your chance of blood clotting
A certain jab also increases your chances of blood clotting but half of America wears it as a badge of honor 😬
@@mikerelva6915wears it as a dunces cap more like.
@@Vile_old_Bastard_3545The other half wears a dunce hat by default...
11:23 it doesn’t matter if it’s worth it or not or if it’s practical or not, Guga has finally made it possible
Prototypes are never practical, that is why they are prototypes. But what prototypes are is a testbed for the possibility. Guga has proven that it is is possible here. Now it is only a matter of questioning if there are paths to make it practical.
9:46 "it tastes like a poke-bowl" I almost heard "pokeball" lmao.
Lmao glad I wasn't alone
Who's in that pokebowl!? It's Magikarp!
gotta collect em all
I love poke ramen
my only concern is that mixing the insides of the meat with the outside surface would make them unsuitable for consumption medium-rare.
Probably would. But, sincerely, most burger shops sell medium rare. It's rare to get food poisoning from it. Even if it is more likely.
I actually can't believe that he cooked the burger patties to medium rare. He must've done 100 videos explaining how it's unsafe with pre-ground beef let alone those patties
If he used a Sous Vide couldn't he pasteurize the meat without overcooking it?
@@twistedgamer238yes
Normally, yes, you are right. But Guga gets the meat from a trusted butcher and uses his own equipment to slice the meat so he is fine.
It's been a while since I've seen a video with new ideas on this channel, not reused, or taken from trends. I hope it continues like this, I love these kind of videos, I have learned a lot from them
I think I suggested it recently, but that just means someone else did like a year ago, lol.
everytime i see a guga foods video i want to dry age a steak and eat it immediately
you should stream urself doing that
Congrats! This has been your quest for as long as I've been watching and I'm just so glad to see you finally pulled it off!!
For anyone watching, do not eat ground beef raw unless you ground it yourself or get it from a high quality butcher. Supermarket ground beef can make you extremely sick if undercooked.
Okay Dr Deesh
I live in Florida where Publix is the big supermarket chain. They are very diligent about the ground beef products they produce and sell in the case. Whenever I buy a fresh pack, I like to immediately use about eight ounces to consume raw. Divide into bite size portions, sprinkle with kosher salt, dip in good quality soy sauce and rice vinegar. It's awesome. My kids love it too. We've been doing that for about ten years, and never had an issue. I can get both of them in the kitchen within ten seconds whenever I say "Scooby Snacks". 😂
@@Vile_old_Bastard_3545 thank you for that 😂
I've eaten SO MUCH undercooked ground beef from stores over the years and NEVER got sick. Either my internals are impervious to sickness, I'm the luckiest man alive or this just really isn't that big a deal. If it looks and smells fresh, don't worry about it.
I'm convinced that people who get sick from food are idiots who are eating clearly bad food that's slimy and rotten.
@@garronteed all that tracks for Florida
This was YEARS in the making! But.. I have a cheat code for great cheap steaks. My local grocery store sells sirloin cap(AKA picanha) for the same price as sirloin. And they have prime. I buy prime grade picanha roasts for $6 a pound, or about 25 bucks for the whole thing. Nobody here knows what it is so it doesn't sell well since they are smaller and say sirloin on the package. I cut them into 1.5" steaks, vacuum seal them individually and have them 3-4 times a week. My freezer is full of it.
Make lots of them, local businesses don't live longer than 1-3 generations at times.
Your kids or grandkids wouldn't get lucky with that.
That was fun. And I appreciate that you let us know that it's not worth the time and trouble. But it was very fun to watch. You're the man Guga!!!
This is actually amazing I’ve watched Guga, and he’s the only one who’s given this a good try, doing this for so long. This actually looks like he pulled it off.
Guga🐐
hey guga im happy for you, i enjoy seeing you succesful. Now you have your own products in walmart. Congratz been following a long time.
Finally!!! I've been waiting for this!!!
The amount of joy on Guga’s face after the boys tried the 3rd steak…priceless! Totally makes all that effort worth it
OMG I’m so happy for you Guga!!
Also during tasting I thought. “This is steak mille-feuille!”
Love your creativity, it's inspiring!
Can't wait to see what else you have up your sleeve!
Congratulations 🎉🎉🎉🥳🥳🥳
No reply to donation wtf
Delighted to see this! Been watching your eye round improvement mission since you been doing it!💪👊🥳🥳
Congrats Guga
When are you coming to Singapore???
Congratulations Guga! 🎉
this is without a doubt one of their best videos ever
6:36 this is the best part. I love the music and everything
It makes me want to go to Home Depot and buy a blowtorch.
honestly not a fan of meatglue always makes me sick. and honestly anything that requires you to wear a gasmask while prepping it isn't coming anywhere near my own kitchen
Then you dont have to do it. What's your point?
It’s not dangerous to eat, just to inhale. A LOT of what you probably already have in your kitchen isn’t safe to inhale(cinnamon anyone?).
The biggest problem with meat glue is if you inhale it, it can make the bronchioles and alveoli in your lungs basically stick together and not work, suffocating you.
@@R.M.3.14sounds just as dangerous as bleach
@@ericmendenhall2867 Read.
Bravo bravo bravo.
I was waiting for this moment since you had 10.000 subs
Bravo again
Cheers from Transilvania
Good job Guga! Success. Love you experiments
Don't give shady restaurants ideas 😭
seriously, this isn't feasible because the whole reason you can eat medium rare beef is because the inside is untouched and so only the outside needs to be cooked. If you take the outside and layer it, it's dirty and must be cooked well done, otherwise you're eating raw $1 supermarket ground beef and that will kill you.
LETS GO GUGA UPLOAD! 🐐🐐🐐
Congratulations guga! You finally done it! 🎉👏🏻
Omg Guga you actually did it!! Parabéns irmão! 🎉🎉🎉🎉
Guga i love your videos, all the way from Trinidad
That still wouldn't be a $1 steak because moo gloo cost $14bucks
CONGRATULATIONS GUGA ! ! ! What a groundbreaking moment for you and all of us! You did it, man! You just turned the cheapest steak into the most expensive steak. Who else can say that?! I share your excitement. Your reaction when you tasted it was remarkable. The results of the taste test with the other men was earthshaking, it rocked your world.🥩
IN GUGA WE TRUST💯💯🐐🐐 🙏🙏
*Gyatt
Oyster sauce! Oyster sauce! Oyster sauce! We will not be ignored.
P.S It actually can be used as a tenderizer as well
Yeah but what if you were 😅
It will be just a fishy flavor bro, just think about it
@@jigorokano_kr Oyster sauce doesn't taste fishy though does it? There's no way you could use oyster sauce to make anything taste fishy if you tried.
@@jigorokano_kr Never had real oyster sauce have you?
The oyster sauce crew is the first thing I look for in these videos
stop saying 1$ whatever... you can't get anything for 1$ let alone a steak...
You can get a lime for 39 cents and he found a 'steak' at a dollar store for 1 dollar. I don't mean to be rude or anything sorry.❤
@@smerplederple4144 what? where? maybe like 10 years ago some grey ground meat patty ;D today you pay 1$ for the amount of salt he uses...
is 1$ per serving... I think we all already knows that
serving size wise, it could come to $1. A $1 item is either going to be really small or a really sketchy product. I can still find juice at the liquor store for 50 cents a bottle, but those juices were a quarter when I was growing up.
@@fernandogonzalez6759sure if you call a quarter sized piece of steak $1 we could loosely define anything as $1. This is clickbait pure and simple.
Congratulations 🎉
After all these years you were able to do it. Took a lot of prep but you accomplished it
Ive waited for this moment for soooo long HAHAHA!
Anything that requires PPE to use probably should not be eaten.
How many times have i seen this title on this channel? need to be a bit more creative guys, come on...
One
@@conquistaderosxvii3053 I can name 6 other times they have used this title or very similar.
@@Totemkingyet u still watched it
@@kotoamatsukuyomi918 who said I watched it?
So what? 😅
Congrats Guga! I'm never going to try this, but I'm glad you finally found some success with the eye round.
What did you do with the pork/beef you glued together?
Congrats Guga on finally turning eye round into a steak everyone enjoyed! It's been a long time coming!!
Oh that's nice idea Mr. guga, appreciated your hard work.
So beautiful to see Guga's joy. This was a fascinating experiment. Also seems like Guga's lost a few kilos!
I enjoy how Guga makes delicucous steaks and his food experiments
Amazing video as always 💪🏻💪🏻💪🏻
WAY TO GO GUGA!!!!
Holy crap.. very impressed.
Great job!
i was excited for another guga video and it didn't dissapoint
Poke bowl tostada is insanely creative one of my favorite side dishes
Gugas side dishes always look great.
This was such a cool video to watch!
Wow! You did it Guga! You are offically the master of steak! You dont need to talk about steaks anymore. You nailed it. Thank you.
I appreciate your passion Sir! Impressive experiment!
Guga is insane🤣 But in the best possible way! Love this!
Hi Guga, I love your videos so much and Ive been thinking, what if you can do a steak that you age in maple syrup (has to come from Canada preferably), AND THEN age in something like lime or lemon juice, vinegar, soy sauce, or something sour. And maybe age a steak in balsamic glaze. ❤❤❤
I've never seen Guga so proud!
YOU DID IT GUGA!!!
Congratulations! Landmark moment in steaks!
First time I've noticed side dish ingredients, and mad props for that!
If you use a spice shaker, it'd help to spread the powder more thinly & evenly. The construction is similar to a crepe cake.
I love the mic maxing out when Guga shouts
Mouthwatering side dishes, as always!
Guga changin the world 1 steak at a time!!! proud of u my guy
9:20 "hmm, interesting" man idk what's wrong with me but that's really are funny😂, great job to the editors that make it even funnier😂
He finally did it. Congratulations Guga
From endless very near experiments to finally this one... you made it man!
This is my favorite side dish yet. I can already tell.
Gotta love a guga mad scientist video. Pulled it off finally. Now what would will be his next meat experiment.
Hi Guga, Great Show as Always, What kind of salt you use on steaks?
I love gugas videos they are interesting with the experiments.
First. Be safe Guga with all of the rain that South Florida has gotten recently. 😊
Another point and this is one of the main reasons meat glue is illegal in the EU is because if you under cook the meat, the meat glue is still active. Eat it and you will have major internal problems
Congratulations Guga, I've been watching your channel for a while now and know you've been working on this for a long long time. Achievement unlocked, now what is your new life goal?
Woah, I wanna try that
This entire meal and process is phenomenal, Chef. When I order my filets in a restaurant, I tell them 135 degrees F. The tuna/rice cake side dish was amazing. Butter makes everything better, sorta like bacon.
"To make sure the taste tester will be pleased" is my favourite thing iv ever heard
Was waiting for this one
Guga has definitely 'jumped the shark' with this one. Insane
you did it! 😁😁congrats🎉
First time I ever heard about meat glue was when Chef Morimoto used it on an episode of Iron Chef. It was how chefs secretly turned cheap cuts into expensive cuts back in the days before it got bad press and everyone stopped using it. Guga must be getting all his steaks for free because the amount of eye round he used just to make that $1 steak was more than $1 worth of meat.
Guga if you read this comment, I want to say that I enjoy your content and I know it took a while to create this idea because you are busy and have videos planned but thank you for making this video. I make my own philly steak sandwich by cooking a chuck roast at 136 for 24 hours then drying it in the oven then seating it then slicing it thin in a meat slicer.
I am not trying to compete but I don't make content so it brought me joy that you finally thinly sliced an eye round to prove that it makes a tender meat.
Yes I have put a chuck roast through a meat slicer while raw but it is a hassle because I didn't take your advice and I purchased a cheap meat slicer
You are a madman Guga... *A MADMAN*
SO thankful you've been switching it up more with the music
The special ingredient 😊 awesome cooking guys
Haven't seen Guga Videos in quite some time. You lost some weight there, buddy! Looking so much healthier and happier! Real happy for you!
Well done Guga!
you finally did it you mad scientist
GUGA! now you gotta try this with a whole eye round roast and dry age it!
The Franken Steak (concept) using the meat glue
Eye round (super thin cut) + ground beef and Wagyu tallow blended with the glue to mimic marbling (you can pipe it in)
repeat to desired thickness, and compress using any method
then when cooking mix beef bouillon and a bit of powdered milk to maximize crust formation.
as a way to test different techniques you could try a cut and restack method to give more layers to the steak