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Guga, please setup a Patreon with all your side dish recipes. I know they are in the descriptions, but after several years and two different channels, it's hard to remember or find those recipes.
Notice you have been grilling more. I give you so much credit for getting me to appreciate sous vide though. I am jealous because I don't have a backyard to grill anymore!!!!
You’ve done several experiments with alcohol, and it seems to rarely benefit the steak. I would like to see this experiment repeated, but where you reduce the wine by half on the stove, burn off all the alcohol, then let it cool and do a 24 hour age with the reduced, almost alcohol-free wine poured over top. I bet that would help a lot.
@@chrisrace744 that's not true, otherwise wine reduction sauces wouldn't work at all. Yes you will lose water, but the alcohol is less by volume to begin with and it has a lower boiling point. And if you go too far you can always add water back in, which makes it kind of foolproof.
Guga I have been watching both of your channels going on a year now. I would like to say thank you for helping me change the way I cook meat especially steak. You taught me the importance of seasoning every edge and the exact internal temperature that I needed to hit in order to get the perfect medium rare steak. The best part is I can do it consistently and not to mention some of the side dishes I’ve made have been great. You have helped give me a passion for cooking that I didn’t have before. Thank you again.
I’m a young lad about 17 years old but it’s the same for me. Never would i have thought would I have joined a culinary CTE program all because of some food UA-camrs
@@Danielson1818 I'm sure you could find it online. I'm in the UK and it's equivalent of $5 for a peanut butter jar amount, maybe $12 per KG. Bulk would be even cheaper here Maybe cause we're close to France where it likely comes from so yeah probably depends on where you are
Looked like he used at most two cups of duck fat maybe just one, it was a very small pot. All the other ingredients were reasonably cheap. I buy his quote of $10 for the whole plate of sides.
We have a traditional food that everyone loves in Indonesia called rendang. It's basically a beef that is cooked in a slow process until it dries with coconut milk and different kinds of herbs (which then turns out to be the paste). What I'm about to suggest is that please dry-aged a wagyu with a rendang paste for your upcoming videos. Many thanks!
Great idea for a marinade on steak Guga. I bet that was some mighty fine eats brother and those little beef cakes looked right up my alley!!!! YUM! Cheers brother!!!
Guga, show us more of your “compound” mat stories video was unreal. Is that your property? Cause it always just seems like your on a small, nice deck in your backyard.
I would really like seeing more non Wagu experiments. I've had Wagu, and most people can't afford to have it every time they have steak (if they can afford or want to spend that kind of money even once on it). It's not even comparable to a regular steak, IMO. These experiments may be totally different results on a regular steak. Or at least add a regular steak along side the Wagu.
I agree as well! The things they always mention about chewiness, tenderness, juiciness, beef flavor, etc, can vary by a lot depending on the quality of the meat so these experiments could give very different results on a cheaper cut. If he can afford Wagyu for almost every video he can afford cheaper cuts to go along with it! I enjoy these experiments but I'm always worried they wont turn out the same when I don't use the cut of meat he uses.
Honestly, this is the first and only show that centers itself around cooking that I can get behind. I will look up recipes on occasion, but when it comes to being entertained... this is the only cooking show for me. Cheers!
Ive been using a similar method for years, I actually got it from my father, and Ive noticed that the type of wood or charcoal you use needs to be taken into consideration when choosing your wine. Of course its personal preference but for me White Zinfandel and hickory is the best. Takes some trial and error to find the right pairing for you.
Guga shows good manners when he covers his mouth with his hands while talking with food in his mouth. I don't think I've ever seen someone do that before. I'm stealing that technique.
@@nonstopqs4188 Look at the name, it's definitely got some weird grammatical redundancies for someone who fancies himself the grammar police. I don't know if I would call it a "technique" as much as a polite "gesture" as well. You're right something seems off here.
If you do a normal barbeque its gonna be very dry and the smoke is the best part about a brisket tbh. If you still want to try it you should cook it in a big metal tray and baste it alot
It's all about his meat dealer, he doesn't go looking for the stuff he just gets a call and then a mystery gift. I take it Emilio hasn't had any lately.
Absolute legend, most cooking channels don't get this detailed, much less venture into some recipes that are off the beaten road. Fresh? Check. Innovative? Check. Easy to make? It's a bit difficult, but check! Love you guys, subbed!
Guga, I think you're going to love Thai sticky rice. put it in rice cooker and cook it like normal rice. then drip it in some beaten egg and grill it until it's nice and golden brown. this match really well with roasted pork and most of the roasted meat. season the grilled rice with some salt or soy sauce and it's perfect.
Guga is always a joy. Guga: Just a little bit of wine brushed on the top will do. Not too much. Also Guga: *pours nearly an entire bottle of wine over the steak* 🤣
I'd be curious to try a steak aged in an Islay scotch. Lagavulin, Ardbeg, or Laphroaig would be some good ones to try. The smoky peat flavor in the scotch may be the golden ticket to a magical steak.
I’m from Rochester NY. I would love to see your take on our dish, the “Garbage Plate.” The original is at Nick Tahou’s but I think the best is at Jack’ss on Buffalo Rd!
Guga, você é excepcional, cara! Fico muito, mas muitoo feliz de ver que você conquista o pessoal aí fora não só pela habilidade, mas pelo carisma Brasileiro. Sou extremamente fã! Abraços de Curitiba.
When I first saw that appetizer, I though the ground beef was sitting on a Crispy Crown. Which would probably also be pretty tasty if ya don't care for rice. Only problem would be size. Crispy Crowns are pretty small. Like a tater-tot chopped in half small.
@@childhoodprepper Rice is an amazing staple in so many’s diet, it’s literally a super food that feeds nations. However I have to admit, I don’t fancy white rice like Guga made. I like chicken fried rice, or Mexican rice as a side when I have Mexican food. Other than that, I’m not a rice guy, so I am one of those people!
Definitely one of the most unique appetizers I've ever seen, I first thought it was burger on top of a tater tot. Come to think of it that might be excellent as well.
Guga, seeing your meat cakes gave me an idea. Could you do a deconstructed cheeseburger in that same style? Maybe melt some fancy cheese on top with the torch? Also add a ketchup style sauce along with the mayo? What about a BBQ sauce? Or mixing bacon into the ground beef? Or even some crunchy fried onions sprinkled on top? I bet you could make some gourmet cheeseburger bites that would be out of this world! Thanks!
Guga you're the only guy where I can eat till I'm about to explode then watch any of your videos & be like......"Well I'm no longer full & very hungry again." Thanks for everything you share because you've elevated my cooking by A LOT 😊
Not gonna lie, the real star of the show was that side dish you made. I’m definitely gonna try it at some point. That said, good steaks from you is to be expected, even for an experiment like this.
That moment when you realize that Guga Foods and Sous Vide Everything exist because Gustavo needed a way to connect and maintain a good relationship with his family. The food is nice, but it’s the shared bonding that matters more.
Guga is amazing, he's got such a great vibe, personality and warmth in his video's. It's like you're sitting next to him. Would love to replace Angel and Mau Mau just once to try his amazing meaty treats, Love your work Guga.
I’ve heard somewhere there is a steak that is cured in salt caves wrapped in cheesecloth and also soaked in wine. I think they treat them simular to cheese because the cloth looked kinda moldy. They cut away the outside like dry aged beef.
Hi Guga! I'm planning on buying a grill and can't decide what to get. Could you do a video and compare different grills you have and use? I'd really like to know if the Kamado Joe is really worth the extra money over the Weber non ceramic version for example or something similar. Since you have a lot of experience with grills I think that would be a great video that a lot of subscribers would like to watch. Thank!
There are a ton of videos out there on different grills and smokers. Mad scientist has some good ones. For cheap starters that are hard to beat webber kettle or drum smokers are hands down the best bang for the buck you can get.
I would like to see this same experiment again but with a 25+ year old balsamic vinegar instead of the wine. Hint, sprits the balsamic vinegar on(use a spray bottle), then sprits on a bitter beer to cut the sweetness, then salt on top for a 24 hour salt brine. Zolive has a very good traditional aged balsamic vinegar that is affordable. Great video as usual Guga! Keep up the great work!
Beef fried rice... you have no idea how he's so creative? I mean the recipe is only approximately fourteen thousand and twenty years old and is consumed all over the world today... send help please
Hey Guga, I’ve been dry brining all my steak for awhile since seeing your videos. They other day at the Supermarket I saw Sriracha Salt & dry brined some steak. OMG. It blew my mind. Love from New Zealand bro. Kia Kaha.
if you want a wine to do something for meat, it'd be cheap and easy to test an oven roasted chicken with and without dry white wine in the bottom of the roasting pan. a lot of folks rec it, myself included. i really think it perfumes the meat and helps crisp up the skin a little in the oven bc the alcohol vaporizing helps you get hot air in there quickly, and the liquid in the pan prevents burning without being so water-heavy that the steam messes up the skin crisping/browning.
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. ;)
You hit on the main point using wine, in that it softens the fat flavors. Because of that it doesn't really work on everything. Interestingly enough, the soaking method can be good for certain cuts with less fat, but big flavour, especially with more citrus forward wines; however, the time is much reduced to a max of 6 hours or so.
@@jhogan2424 it comes down to flavors and balance really. As the alcohol evaporates it causes some reactions, but leaves behind sugars as well. In addition, wine is really high in tannins which in general are "bitter", this balances savory and sweet flavors. Salt softens tannins a bit, but doesn't really mess too much with flavor in the amounts used, which is why you can still get the flavor of the wine, less fat flavor, but still get lots of beef! It's way more complicated than that, but when you mess around with it a bunch, lol.
guga! im a 16 year old guy and im starting to get into the amazing world of steaks, and by far my favourite cooking method is smoking, altho i dont actually have a smoker or a smoker gun, i do have a normal barbecue grill though, so please guga, can you tell us if there are other ways to smoke a cut of meat/ pork/ brisket or anything else, WITHOUT using a smoking gun or a smoker? thank you i love your videos !
It would be interesting for you to repeat the experiment on choice grade ribeyes with different types of red wine to see which one is better. I’d be interested in seeing the difference between a pinot noir, a merlot, and a cabernet sauvignon.
I'd like to see some soaked steak experiments. I'm soaked steaks before and the flavor is amazing, you can taste the smoke while cooking and you can barely burn the steak.😋
What I'd like to see is a back-to-back-to-back-to-back comparison, aging steaks in; Cabernet Sauvignon, Merlot, Burgundy, and either Borolo or a dry Port. 🍷
Just an idea (not sure if you tried it yet) is soaking/basting it in spiced rum that’s considered a smoky rum. (You’ve got smooth, dry, and smoky) I’m curious at what the end result would be and if it would work
Red wine marinade was the standard marinade of our bbq steaks when I grew up in Australia 🇦🇺 I would heat the marinade to get rid of the alcohol when I prepared mine as an adult but now I just dry brine and enjoy the flavor of my steak as I buy good quality cuts
Hi Guga! Another great video! I didn’t see where you get the garlic paste and tomato paste in the description. Thank you and keep up the awesome videos
So this gave me an idea for an experiment (That could be awesome or terrible, i.e. the best kind of experiment): The theory: "Charcoal flavor" is bitter, which isn't a bad thing. People sleep on bitter as a flavor without realizing how it emphasizes other things (like with charcoal, or if you've ever had burnt cheesecake). The experiment: What if you did something similar to this wine experiment with Campari, which is a bitter Italian Apéritif? You'd definitely want to use light touch with it. The time I tried Campari without mixing it in anything, it literally made the back of my tongue (where you taste bitterness) ache from overstimulation, but I wonder how a Guga Steak™ might compare to a Campari steak (maybe with comparison to a pan-fried campari steak thrown in for good measure.)
Get 50% OFF your first 6-bottle box www.brightcellars.com/guga50 Bright Cellars is the monthly wine club that matches you with wine that you’ll love. Thanks Bright Cellars for sponsoring this video.
Ok
e
Guga, please setup a Patreon with all your side dish recipes. I know they are in the descriptions, but after several years and two different channels, it's hard to remember or find those recipes.
Notice you have been grilling more. I give you so much credit for getting me to appreciate sous vide though. I am jealous because I don't have a backyard to grill anymore!!!!
Guga please do dry aging with tea leaves! It'll be interesting
You’ve done several experiments with alcohol, and it seems to rarely benefit the steak. I would like to see this experiment repeated, but where you reduce the wine by half on the stove, burn off all the alcohol, then let it cool and do a 24 hour age with the reduced, almost alcohol-free wine poured over top. I bet that would help a lot.
I am pretty sure " burn off the aclohol" is a myth. All you get by boiling is water vapour leaving.
@@chrisrace744 bruv
@@chrisrace744 in pretty sure it's not a alcohol vaporizes at a low temperature
@@chrisrace744 uhh dude alcohol boils at a lower temperature than water, that's the entire point of distilling
@@chrisrace744 that's not true, otherwise wine reduction sauces wouldn't work at all. Yes you will lose water, but the alcohol is less by volume to begin with and it has a lower boiling point. And if you go too far you can always add water back in, which makes it kind of foolproof.
Guga I have been watching both of your channels going on a year now. I would like to say thank you for helping me change the way I cook meat especially steak. You taught me the importance of seasoning every edge and the exact internal temperature that I needed to hit in order to get the perfect medium rare steak. The best part is I can do it consistently and not to mention some of the side dishes I’ve made have been great. You have helped give me a passion for cooking that I didn’t have before. Thank you again.
I’m a young lad about 17 years old but it’s the same for me. Never would i have thought would I have joined a culinary CTE program all because of some food UA-camrs
I'm 15 and enjoy cooking steaks and I even bought myself a probe to check my meat doneness.
@@yamichu2 keep it up, we gonna be chefs
@@neechiace8248 I doubt to be honest, I'll probably be a home cook. Then again I'm also doing Food Science GCSE.
@@yamichu2 food science is dope, nick digiovanni went to college for that as a major I believe
Guga: “this side dish is inexpensive.”
Also Guga: *fries the rice in duck fat*
My thoughts exactly (It costs almost nothing). OK.
Duck fat is cheap though..?
@@guser436 I suppose it depends on where you live. I live in upstate New York, and no store sells duck fat. I've only ate duck twice in my life.
@@Danielson1818 I'm sure you could find it online. I'm in the UK and it's equivalent of $5 for a peanut butter jar amount, maybe $12 per KG. Bulk would be even cheaper here
Maybe cause we're close to France where it likely comes from so yeah probably depends on where you are
Looked like he used at most two cups of duck fat maybe just one, it was a very small pot. All the other ingredients were reasonably cheap. I buy his quote of $10 for the whole plate of sides.
Things I expect in a Guga video :
- marbling score
- super easy to do recipe
- dry brine
You forgot "Let's doo eeeet"
Don't forget "Cheers everybody"
Don't forget the experimental taste is always "Nothing too crazy" lol
Don’t forget the experiment itself
Don't forget " Hey maomao"
We have a traditional food that everyone loves in Indonesia called rendang. It's basically a beef that is cooked in a slow process until it dries with coconut milk and different kinds of herbs (which then turns out to be the paste). What I'm about to suggest is that please dry-aged a wagyu with a rendang paste for your upcoming videos. Many thanks!
Great idea for a marinade on steak Guga. I bet that was some mighty fine eats brother and those little beef cakes looked right up my alley!!!! YUM! Cheers brother!!!
T-ROY COOKS your awesome! GUGA your awesome! Just wanted to comment bomb this for when 2 major UA-cam players comment each other! 😎😝
I like 🍔
Yeeeee T-Roy!
I commented that 4 weeks ago lol
M
Guga, show us more of your “compound” mat stories video was unreal. Is that your property? Cause it always just seems like your on a small, nice deck in your backyard.
No they were at a venue for that video
The spell correct ducked up your comment. Oh god! It has me now! It's so strong.
That's a rented venue iirc
*you’re
I love how surprised guga looks every time he eats one of his steaks
He has to wipe his mouth for drool before and after he eats a piece. This man truly loves steak
Guga’s voice! 😍
It’s so laid back, soothing and soft! 💝
Yeah, I’m usually really against quiet talking asmr stuff but this dudes voice is 👌
IKKRRRRRRR HIS VOICE IS SOO AMAZING
Tjenare Rask
Grilling steak ASMR video anyone?
I would really like seeing more non Wagu experiments. I've had Wagu, and most people can't afford to have it every time they have steak (if they can afford or want to spend that kind of money even once on it). It's not even comparable to a regular steak, IMO. These experiments may be totally different results on a regular steak. Or at least add a regular steak along side the Wagu.
Valid point, I agree about using common affordable cuts to do these experiments more often.
I agree as well! The things they always mention about chewiness, tenderness, juiciness, beef flavor, etc, can vary by a lot depending on the quality of the meat so these experiments could give very different results on a cheaper cut. If he can afford Wagyu for almost every video he can afford cheaper cuts to go along with it! I enjoy these experiments but I'm always worried they wont turn out the same when I don't use the cut of meat he uses.
*wagyu . Wag-yoo
Sorry someone's gonna correct you eventually it better be online with strangers than irl
Honestly, this is the first and only show that centers itself around cooking that I can get behind. I will look up recipes on occasion, but when it comes to being entertained... this is the only cooking show for me. Cheers!
Ive been using a similar method for years, I actually got it from my father, and Ive noticed that the type of wood or charcoal you use needs to be taken into consideration when choosing your wine. Of course its personal preference but for me White Zinfandel and hickory is the best. Takes some trial and error to find the right pairing for you.
Guga shows good manners when he covers his mouth with his hands while talking with food in his mouth. I don't think I've ever seen someone do that before. I'm stealing that technique.
7:13
is this sarcasm or not? I can't even tell.
Still bad, at important meetings never talk with mouth full
It's annoying when he covers his mouth. Just wait to talk IMO
@@nonstopqs4188 Look at the name, it's definitely got some weird grammatical redundancies for someone who fancies himself the grammar police. I don't know if I would call it a "technique" as much as a polite "gesture" as well. You're right something seems off here.
You know you've made it whenever the wagyu is the control
Please do a video on how to cook a brisket in a normal backyard barbecue! I don’t have a smoker, and I don’t want to do a microwave brisket.
If you do a normal barbeque its gonna be very dry and the smoke is the best part about a brisket tbh. If you still want to try it you should cook it in a big metal tray and baste it alot
America's Test Kitchen did a brisket on a normal charcoal grill. Check it out.
Guga, bring back mistery meat with Oystrich steak. It’s really good when sous-vide or tenderize salten in oven at 100*F upfront for 1=2h.
It's all about his meat dealer, he doesn't go looking for the stuff he just gets a call and then a mystery gift. I take it Emilio hasn't had any lately.
"I don't want you to have a heart attack when you eat them"😂
Absolute legend, most cooking channels don't get this detailed, much less venture into some recipes that are off the beaten road. Fresh? Check. Innovative? Check. Easy to make? It's a bit difficult, but check! Love you guys, subbed!
I love how everything about duck is fancy while I have hundreds of them in my backyard lol
ducks in your backyard is not fancy, its work
Guga, I think you're going to love Thai sticky rice. put it in rice cooker and cook it like normal rice. then drip it in some beaten egg and grill it until it's nice and golden brown. this match really well with roasted pork and most of the roasted meat. season the grilled rice with some salt or soy sauce and it's perfect.
some Thai people are using 2 layers of that grilled rice and make a nice burger too
@@raichi2775 That sounds awesome, thanks for sharing :)
Guga is always a joy.
Guga: Just a little bit of wine brushed on the top will do. Not too much.
Also Guga: *pours nearly an entire bottle of wine over the steak* 🤣
I'd be curious to try a steak aged in an Islay scotch. Lagavulin, Ardbeg, or Laphroaig would be some good ones to try. The smoky peat flavor in the scotch may be the golden ticket to a magical steak.
That sounds DELICIOUS 😩😩😩👏🏾👏🏾👏🏾👏🏾
I’ve tried it. It’s not great, there’s too much sugar and the alcohol doesn’t burn off.
I’m from Rochester NY. I would love to see your take on our dish, the “Garbage Plate.” The original is at Nick Tahou’s but I think the best is at Jack’ss on Buffalo Rd!
Would love to see more of this with different wines;natural, fruity, white, cheap wine
Guga, need u to do a vid of u trying different restaurants’ steaks
Against his own
Hes done that
@@dennismeyers2008 when?
Well we need Guga to try more restaurant steaks. There are so many good ones out there.
@@alfredwahren3770 i remember he tried the ribeye in texas roadhouse once
Guga, você é excepcional, cara! Fico muito, mas muitoo feliz de ver que você conquista o pessoal aí fora não só pela habilidade, mas pelo carisma Brasileiro. Sou extremamente fã! Abraços de Curitiba.
Manz made this into my science lab with the “control” and “osmosis” stuff
Shoutout to the editor for going obsessive on the zooms for gugas foley
“Bro this tastes different, did you put anything different in it?”
“A bit of wine”
*Dies*
I always love how maumau does the hand motions while eating at the end of the video xD
When I first saw that appetizer, I though the ground beef was sitting on a Crispy Crown. Which would probably also be pretty tasty if ya don't care for rice. Only problem would be size. Crispy Crowns are pretty small. Like a tater-tot chopped in half small.
people dont like rice? Its like one of the biggest staples around the world. Rice is life
@@childhoodprepper they're scared of rice because of carbs
@@childhoodprepper Rice is an amazing staple in so many’s diet, it’s literally a super food that feeds nations. However I have to admit, I don’t fancy white rice like Guga made. I like chicken fried rice, or Mexican rice as a side when I have Mexican food. Other than that, I’m not a rice guy, so I am one of those people!
@@agentmueller that’s like saying. Hmmm, flour. I love flour, but I actually only like cake and pie crust?!?!? Makes no sense.
Or you could just use your own fried mashed potato?.
As a great star once said: "When in doubt, pinky out"
Definitely one of the most unique appetizers I've ever seen, I first thought it was burger on top of a tater tot. Come to think of it that might be excellent as well.
I thought the same m, which I’m going to try because I eat way too much rice down here in the south lol..
Guga, seeing your meat cakes gave me an idea. Could you do a deconstructed cheeseburger in that same style? Maybe melt some fancy cheese on top with the torch? Also add a ketchup style sauce along with the mayo? What about a BBQ sauce? Or mixing bacon into the ground beef? Or even some crunchy fried onions sprinkled on top? I bet you could make some gourmet cheeseburger bites that would be out of this world! Thanks!
Guga you're the only guy where I can eat till I'm about to explode then watch any of your videos & be like......"Well I'm no longer full & very hungry again." Thanks for everything you share because you've elevated my cooking by A LOT 😊
Not gonna lie, the real star of the show was that side dish you made. I’m definitely gonna try it at some point. That said, good steaks from you is to be expected, even for an experiment like this.
Oh hey you reminded me to finally buy a cooling rack/pan lol
anytime I've done a dry brine I just put it on the rack in the fridge 🤣
That moment when you realize that Guga Foods and Sous Vide Everything exist because Gustavo needed a way to connect and maintain a good relationship with his family. The food is nice, but it’s the shared bonding that matters more.
Guga Do a garlic experiment to see what type of garlic works best! love your stuff !
I like to watch guga make steaks, I’m going to guess you do too, that’s why you’re watching this video
Humoungus amungus
Maumau always give the correct answer, sometimes guga even need to take a second bite to confirm it .
Next video: longest dry aged meat + longest aged wine
Guga is amazing, he's got such a great vibe, personality and warmth in his video's. It's like you're sitting next to him. Would love to replace Angel and Mau Mau just once to try his amazing meaty treats, Love your work Guga.
Was at my uncle's yesterday and he also watches your content, so he got a lot of picanha and we ate it. I absolutely loved it
Picanha is fantastic. I cooked up some earlier this year and my mom said it was the best steak she'd ever had.
I’ve heard somewhere there is a steak that is cured in salt caves wrapped in cheesecloth and also soaked in wine. I think they treat them simular to cheese because the cloth looked kinda moldy. They cut away the outside like dry aged beef.
Hi Guga! I'm planning on buying a grill and can't decide what to get. Could you do a video and compare different grills you have and use? I'd really like to know if the Kamado Joe is really worth the extra money over the Weber non ceramic version for example or something similar. Since you have a lot of experience with grills I think that would be a great video that a lot of subscribers would like to watch. Thank!
There are a ton of videos out there on different grills and smokers. Mad scientist has some good ones. For cheap starters that are hard to beat webber kettle or drum smokers are hands down the best bang for the buck you can get.
I would like to see this same experiment again but with a 25+ year old balsamic vinegar instead of the wine. Hint, sprits the balsamic vinegar on(use a spray bottle), then sprits on a bitter beer to cut the sweetness, then salt on top for a 24 hour salt brine. Zolive has a very good traditional aged balsamic vinegar that is affordable. Great video as usual Guga! Keep up the great work!
PLEASE AGE WITH GARLIC PASTE!!
I am so thankful for Guga's channel. Thanks to him I found out I do have a passion for cooking. Salute from Naranjito, Puerto Rico!
Hey guga, loving the vids, you should try different wines including sparkling :)
I have no idea how you are so creative with your side dishes!! Its actually my favorite part of any video.
Beef fried rice... you have no idea how he's so creative? I mean the recipe is only approximately fourteen thousand and twenty years old and is consumed all over the world today... send help please
you can win a season of masterchef just by making side dishes from guga's recipes
Only Guga would make a dish made predominantly of ground beef as a SIDE dish to a steak. I love it.
despite the economic crisis i still think this is a right time to start up an investment
Stocks are good but crypto is more profitable
Most intelligent words I've heard.
Crypto is the new gold
I wanted to trade Crypto but got discouraged by the fluctuations in price
@@mrnobody1149 That won't bother you if you trade with a professional like Mr Steven Hatzakis
Yeah, My first investment with Mr Steven Hatzakis earned me profit of over $25,530 US dollars, and ever since then he has been delivering
We need a video of all of guga’s side dishes! That would be amazing!
3M coming up quick Guga!
I remember when you started this one up! :)
Here's an idea Guga:
One steak marinade in soju 12%
One steak marinade in soju 20%
One guga steak for control purposes.
Would love to see it!
I would be interested to see Guga do this with a peaty smokey flavored single malt scotch. I could see the flavors being amazing
That looks amazing. I knew red wine was a good pairing with red meat. This concept gives the best of both worlds.
Hey Guga, I’ve been dry brining all my steak for awhile since seeing your videos. They other day at the Supermarket I saw Sriracha Salt & dry brined some steak. OMG. It blew my mind. Love from New Zealand bro. Kia Kaha.
7:31 guga had to stop himself LOL
make sous vide Boeuf bourguignon! classic french dish, beef marinated in wine and braised in a wine/onion sauce with mushrooms
8:14
"How can I describe this?"
"MMHHHHMMMM..."
Thank you Guga! I am now a Gu-Gal and I made my first Bright Cellars order!
if you want a wine to do something for meat, it'd be cheap and easy to test an oven roasted chicken with and without dry white wine in the bottom of the roasting pan. a lot of folks rec it, myself included. i really think it perfumes the meat and helps crisp up the skin a little in the oven bc the alcohol vaporizing helps you get hot air in there quickly, and the liquid in the pan prevents burning without being so water-heavy that the steam messes up the skin crisping/browning.
Those little rice/meat appetizers would be amazing finger food for a party. Definitely gonna give that recipe a try.
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. ;)
You hit on the main point using wine, in that it softens the fat flavors. Because of that it doesn't really work on everything. Interestingly enough, the soaking method can be good for certain cuts with less fat, but big flavour, especially with more citrus forward wines; however, the time is much reduced to a max of 6 hours or so.
Interesting
@@jhogan2424 it comes down to flavors and balance really. As the alcohol evaporates it causes some reactions, but leaves behind sugars as well. In addition, wine is really high in tannins which in general are "bitter", this balances savory and sweet flavors. Salt softens tannins a bit, but doesn't really mess too much with flavor in the amounts used, which is why you can still get the flavor of the wine, less fat flavor, but still get lots of beef!
It's way more complicated than that, but when you mess around with it a bunch, lol.
guga! im a 16 year old guy and im starting to get into the amazing world of steaks, and by far my favourite cooking method is smoking, altho i dont actually have a smoker or a smoker gun, i do have a normal barbecue grill though, so please guga, can you tell us if there are other ways to smoke a cut of meat/ pork/ brisket or anything else, WITHOUT using a smoking gun or a smoker? thank you i love your videos !
Man your steaks always look so good!!! Thank you for sharing your cooking!!
not only is his food good his voice is *chefs kiss*
Nice to watch on a sunday guga!! Following both channells!! Great guga
This is the earliest I've been to a guga vid. 5 mins
Guga: Charcoal will always make it better.
Hank Hill: Hwhat?
It would be interesting for you to repeat the experiment on choice grade ribeyes with different types of red wine to see which one is better. I’d be interested in seeing the difference between a pinot noir, a merlot, and a cabernet sauvignon.
Great job Guga!
I'd like to see some soaked steak experiments. I'm soaked steaks before and the flavor is amazing, you can taste the smoke while cooking and you can barely burn the steak.😋
Guga: the main dish is beef
Also Guga: sidedish also beef
Geez this man knows what he's doing
A Maumau VS Angel cooking challenge with Guga blind judging would be so cool, could even make a series out of it.
What I'd like to see is a back-to-back-to-back-to-back comparison, aging steaks in; Cabernet Sauvignon, Merlot, Burgundy, and either Borolo or a dry Port.
🍷
Super awesome! Now let’s see the Wagyu Salisbury steak!
Angel Vs Maumau steak cook off needs to happen!
Growing up my dad usually did a wine based marinade for a few hours on his steaks. It does give some great flavor.
What you did with the ground beef preparation is practically a fast mini-version of Italian Ragù and I can tell you that it is a good job
it's 70% of my sloppy joe recipe, too
Just an idea (not sure if you tried it yet) is soaking/basting it in spiced rum that’s considered a smoky rum. (You’ve got smooth, dry, and smoky) I’m curious at what the end result would be and if it would work
Red wine marinade was the standard marinade of our bbq steaks when I grew up in Australia 🇦🇺 I would heat the marinade to get rid of the alcohol when I prepared mine as an adult but now I just dry brine and enjoy the flavor of my steak as I buy good quality cuts
9:19 that's code for the steak wasn't good but I don't want to lose this sponsorship.
love the haircut Gaga
Perfectly cooked Aus steak with a great glass of Aus red - heaven!
You should try dry aging with ORANGE MARMALADE. CASHEW POWDER. SEA WEED.
The last one I know is great! Has alot of natural MSG.
Here from DMFD. Totally stealing your appetizer! :P Those steaks looked amazing!
Guga- “We always share to everyone.”
Me: actually starving while watching this video. 👁👄👁👉👈😮💨
*sees title*
Alright Guga, I’m all in mate.
Winter is coming..... and I'm so ready for a dry aged chili 😊
Hi Guga! Another great video! I didn’t see where you get the garlic paste and tomato paste in the description. Thank you and keep up the awesome videos
That SideDish!!!! , Thanks for the tips Guga!!!
So this gave me an idea for an experiment (That could be awesome or terrible, i.e. the best kind of experiment):
The theory: "Charcoal flavor" is bitter, which isn't a bad thing. People sleep on bitter as a flavor without realizing how it emphasizes other things (like with charcoal, or if you've ever had burnt cheesecake).
The experiment: What if you did something similar to this wine experiment with Campari, which is a bitter Italian Apéritif?
You'd definitely want to use light touch with it. The time I tried Campari without mixing it in anything, it literally made the back of my tongue (where you taste bitterness) ache from overstimulation, but I wonder how a Guga Steak™ might compare to a Campari steak (maybe with comparison to a pan-fried campari steak thrown in for good measure.)
Both guga and Mao Mao look fresh out the barber 😂😂
Try aging 24hrs with red wine and Catalina salad dressing!