When I was a kid, I started cooking. I loved it. The second steak I had ever made, I used Kool-Aid powder, and convinced my self that it was good. Let test it!
Hey Guga, have you thought on creating a playlist only with your side dishes? Sometimes I want to try one, but forget which episode you did it. Or even a guga side dishes channel. That would be cool
Yeah like he could grab those bits of the videos that have differents side dishes and just upload it with the name, not explanation needed just the ingredients & lets go
Agreed, this is something I've been wanting to do for a while. I cook for my girls all the time but I can never remember where I saw certain side dish ideas.. so I end up making something I've already made a few times. Guga this man is giving solid advice!
I really want to see an episode where you take three normal Guga steaks, and play them off as experiments and see if all the guys can tell what you did.
Guga your consistency and production value is always so incredible. Everytime I get that notification I know that I’m in store for such a quality videos on either page, thank you!
Guga - I watched you make bacon and have been making it ever since. One day I used rosemary salt for the brine and it completely changed the flavour - it was sweeter. Then I used umami salt for the brine and it made the best burger bacon I’ve ever tasted. So my request is for you to bacon again, but brine with flavoured salts and see what you think!
I'm still waiting for a series involving the best side dish. I've made some of the side dish recipes and they're AMAZING and highly recommend for others to do the same in making them. They've become a regular staple at my dinner table.
Chef's also use boatloads of salt on everything. Literally every stage of prep and cooking gets some salt in most dishes I see Chef's make. So their pallette might be partial to saltiness.
Something to note about that baschemel. The general rule in how to make it is equal parts fat/oil- flour then add milk as desired. I bring this up because Guga could have used the rendered bacon fat as a base instead of the butter for maximum flavor. So the side dish could have been even better.
I'm super interested in seeing what more expensive ramen powders/sauces do to the steak flavor profile. The amount of variety and quality is staggering.
Hey Guga, have you ever tried using a red grape juice marinade to tenderize a steak, please do this with freshly crushed red grapes to get juice with pulp and juice no pulp to see which is best in sous vide, grilled, and pan seared cooking method
Your diet would kill me, but it always makes my mouth water, and for once I'm deliberately going to try something I see one of my favorite cooks make. That side dish looks incredible.
Gotta thank this channel for motivating me to have an outrageously great night out at a Brazilian steakhouse. As if all you can eat steak, including picanha, wasn't enough, I paid extra to have a dry aged tomahawk and waygu ribeye added for the table. And yeah, after all that, dinner was expensive, but as a special night out, it was worth it. Oh, and yeah, I've been doing a lot of sous vide as well, complete with flame thrower for finishing. I doubt I'm doing as well as Guga, but it's still great results.
Thank you for not doing the control steak first! If the control is always first and they know it, it defeats the purpose of having a control in the experiment. Of course Angel is an expert and can identify it every time!
I made the stuffed shells, and oh man, hats off to Guga!! This is one of the best dishes I have made! I also swapped out the Béchamel sauce with a Mornay sauce using Jarlsberg. I seriously feel this dish would deserve a Michelin Star if a single serving could be plated with presentation.
This is probably your best looking side dish ever! It’s killing me. But c’mon Guga, you gotta grate your own mozzarella. Don’t use that plastic cheese in a bag. What would Chef John say? 😂
I was part of the comment section on this one. I'm surprised it wasn't too salty, but a huge thank you for listening to your comment section. It actually means a lot!
I always add in boulin cubes to water for broth 2 chicken 2 beef to 16.5 oz of water surprisingly both flavors works really good together mix and match and experiment might even surprise yourself tastes divine yes I really added steak to chicken ramen noodles I tried it without horseradish but tastes like the spicy undertone was missing so I added in with an egg that I fried in oil and butter with some diced pickles sound strange but awesome
Hi guga! Great video as always. Can you try to dry age an expensive steak inside a larger piece of cheaper meat? Maybe you can save the expensive piece of meat from needing to trim it down
Hey Guga, been watching for years! I might have missed an episode if you already tried this, but we will sometimes dry mushrooms and grind them into a powder, then use as a steak seasoning along with salt, pepper and garlic powder. I normally use shiitake or another good mushroom because button mushrooms smell like ass.
Your comical approach to “removing” the fat in the side dish with the introduction of bacon-and subsequent removal of the liquified bacon fat-cracks me up. You basically added all the fat back with the cheese and sour cream. 😂
I'd love to see you try a celery salt experiment, whether you freeze dried or done in a dehydrator I'm guessing it would elevate it and a side dish bloody Mary style.🤤
if you havent before, you should try dr pepper soda syrup, it might be good since dr pepper, i believe, was originally made for seasoning food, and has since been used for a lot of recipes.
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. ;)
Hey Guga, you've shown how great pork belly is many times, but I barely see anyone use the corresponding cut Beef Navel. Can you do an experiment to see if some of your favorite pork belly recipes work with beef?
Papa John's has a seasoning packet that is green and it usually gets delivered with a thin crust pizza. Those season packets have great flavor to them and I am curious how it would taste on a Guga steak. I think you should try it.
Guga you should put STARFRUIT on steak. One steak with starfruit juice (like the onion juice experiment), another dry-aged in starfruit juice (like the pineapple juice experiment) and a final steak with starfruit compound butter.
I've been using ramen packets and bullion powder in my rubs and marinades for years. Lots of msg. The soy sauce flavored ramen packet is my favorite to add to a dry rub.
Suggestion for Guga: To make some tender steaks try using papaya, just like you did with the pineapple. Papaya contains the enzyme papain that works in a similar but different manner than bromaline in pineapple. Be careful though, papain breaks down at 60 to 70 degree Celsius so it might have trouble in the sous vide (but bromaline is even more sensitive to heat). In my own experiment even after 12 hours the steak hadn't disintegrated like your pineapple steak, but it didn't penetrate as deeply so keep that in mind. Papaya has been use since long before Europeans in the Americas so it has a long history of being amazing.
Here's the suggestion: Come to Georgia, we have dishes, sauces and seasonings the world has no idea of. Also Adjika beats Gugas rub every time. Intrigued?
Guga that side dish with the pasta shell, bacon, and cheese looks so freak'n good it had my mouth watering. I will most definitely have to make it, so here's my thanks ahead of time for sharing that recipe🙏
Would like to point out you might want to try different brands of Ramen seasoning because not all Ramen companies are created equal, Murachan, Nissin, and Top Ramen are the 3 most see in most American stores.
No. There's nothing special about ramen this or ramen that, to ruin another steak with it. Dope smokers love ramen and have no taste buds. THAT IS ALL.
hi guga, can you dry age a steak in shrimp paste? I'm going to keep commenting this on every video until you do. now I know this comment doesn't have a lot of likes right now, but watch this!
Example… If I age a steak in peanut butter, which is mostly fat, it’s not allowing the steak to dry AT ALL. It seals in the moisture, which is exactly the opposite of dry ageing. My point being, don’t mislead people calling it dry ageing, call it for what it is… “peanut butter ageing”
@guga for the stuffed shells put the filling into a gallon Ziploc and cut the corner off. Use it as a piping bag to fill the shells. So much less time and frustration.
Hi Guga, I love your videos - from both channels! I had an idea for a future video that stems from a new issue in my family. My spouse has recently been diagnosed with a degenerative disease and can only take very light quantities of Sodium each day (less than 1500 MG). Since steaks need lots of salt to bring out the best flavors, I wonder if you knew ways to cook flavorful steaks with minimal use of salt ? Anyways, I look forward to other viewers' crazy new ideas! :)
Please try this again but using high quality ramen i.e Korean, Japanese, Chinese ramens. Maybe that'll work better since they're more packed with flavor.
Guga, Try using Korean ramen seasoning next! There should be more depth of flavor and variety. Try something like Shin Ramen, kimchi ramen, seafood ramen (called Neoguri), or cheese ramen. I think the majority of Korean ramen seasonings would work way better with steak than top ramen, from my experience. PS: if you take one packet from each of Chapagetti (black bean ramen), and Neoguri, you get Chapaguri (commonly mixed together in Korea), and if steak is added to the dish it’s the same dish from the movie Parasite. Those 2 seasonings combined would make an amazing sous vide steak.
What you need to try is using crushed ramen noodles as a breading with the ramen powder as seasoning for it. I've done it with pork chops and they were incredible.
You should do an experiment with a control, one dry aged with fresh avocado, and one dry aged with guacamole. Or. Maybe one marinated red salsa, and one in green salsa. These would be a great experiment.
Hi Guga. You got me to the sous vide comunity. At the beginning you used to test some recipies sous vide style. It would be nice to have your view on tipical french, german, amican,… dishes. Thanks
I've made something similar to that side dish... and trust me, substitute 1/4-1/2 of the ricotta with cream cheese, maybe add some butter. It's sooooo good in stuffed shells or even spreading on some garlic bread.
Please Guga: half dry/wet aging: 15 days dry aging - 15 days aged in ghee / in *cocoa butter* / in ghee and/or cocoa butter with dried herbs (thyme/rosemary, chili flakes, maybe kombu powder). Another experiment: warm aging - 1h at 39ºC plus 1.5h at 49ºC plus normal sous vide cooking at 55-57ºC.
I'm watching you guys for a while now. And I'm falling in love with this experiments! So I'm curious. I'm from Germany and we got something here that's called "beef jerky". It's like 100% lean beef but dryed. The brand that we got here is "Jack Link's". There are even different flavours like, sweet & hot or teriyaki. What about that one to give it a try? I would really appreciate that. I love your videos even if I can't cook ❤️
Guga, you're still doing your final slices of the steak mostly with the grain (See 5:43 ). Could you do an experiment where you take cuts like NY Strip and Ribeye, and do your slices on a bias so the final slice is across the grain? You tested whether wagyu picanha could benefit from making the final slice across the grain, and you found that even for something like wagyu picanha, it made a difference. If that's the case, then I'm sure other cuts would benefit from it. I'd love to see you compare NY strip and ribeye sliced across the grain with various other cuts, including picanha.
As sous vide concentrates the flavor, I'm still waiting to see the results of a sous vide portabella mushroom. Another fun dish with the jumbo shells: taco stuffed. Fill them with ground beef, diced onion and bell pepper cooked in taco seasoning, pour a can of enchilada sauce over the top, cover in cheese, and bake.
The stuffed noodles is giving me ideas like when I make favorite lasagna recipe to stuffed the shells with cheese mixture and pour the meat sauce over top with cheese as soon am out of rehad for ankle surgery am very tempted to try that
When I was a kid, I started cooking. I loved it. The second steak I had ever made, I used Kool-Aid powder, and convinced my self that it was good. Let test it!
If you guys want to see it I will make it happen. What flavor?
@@SousVideEverything Grape!!!
BLUE RASPBERRY
thats bs, doubt it
@@SousVideEverything I'm excited for this 😆
Hey Guga, have you thought on creating a playlist only with your side dishes? Sometimes I want to try one, but forget which episode you did it.
Or even a guga side dishes channel. That would be cool
Yeah like he could grab those bits of the videos that have differents side dishes and just upload it with the name, not explanation needed just the ingredients & lets go
Side dish short format videos. Why not!!!
Agreed, this is something I've been wanting to do for a while. I cook for my girls all the time but I can never remember where I saw certain side dish ideas.. so I end up making something I've already made a few times. Guga this man is giving solid advice!
I was thinking he should make a cook book
I need this too
I really want to see an episode where you take three normal Guga steaks, and play them off as experiments and see if all the guys can tell what you did.
The true test! LOL
April 1st is coming up lol
@@neilz. yes!! 😂😂
Would be ideal for tomorrow!
Yes.
Guga your consistency and production value is always so incredible. Everytime I get that notification I know that I’m in store for such a quality videos on either page, thank you!
Guga - I watched you make bacon and have been making it ever since. One day I used rosemary salt for the brine and it completely changed the flavour - it was sweeter. Then I used umami salt for the brine and it made the best burger bacon I’ve ever tasted. So my request is for you to bacon again, but brine with flavoured salts and see what you think!
Cool idea! Now I'm wondering what homemade bacon with sriracha salt would taste like...
Great idea, it didn't even hit me, even tho Nick has been using all types of salts.
You're a liar you haven't done that
I make my own bacon now cause of Guga. Rosemary salt; if you know, you know.
@@GennySavastone ⛹️♂️💨😤😨🤢🤮
I'm still waiting for a series involving the best side dish. I've made some of the side dish recipes and they're AMAZING and highly recommend for others to do the same in making them. They've become a regular staple at my dinner table.
I can't believe salt + ramen seasoning wasn't too salty. Ramen seasoning is already mostly salt.
He cut way back on the salt to compensate.
And he used only 1 packet per steak.
Chef's also use boatloads of salt on everything. Literally every stage of prep and cooking gets some salt in most dishes I see Chef's make. So their pallette might be partial to saltiness.
I suspect that it really was too salty, and that's why they didn't like it. They just couldn't explain that it was the salt that threw them off.
@@nickwilliamson6726 even water for pasta gets salt
Something to note about that baschemel. The general rule in how to make it is equal parts fat/oil- flour then add milk as desired. I bring this up because Guga could have used the rendered bacon fat as a base instead of the butter for maximum flavor. So the side dish could have been even better.
Showed my wife the pasta dish and she is cooking it today. Thanks Guga!
You could have cooked it for her as a surprise
I'm super interested in seeing what more expensive ramen powders/sauces do to the steak flavor profile. The amount of variety and quality is staggering.
Yea I used mama shrimp Tom yum powder in sous vide pork and it came out amazing from the lime flavor it has
Hey Guga, have you ever tried using a red grape juice marinade to tenderize a steak, please do this with freshly crushed red grapes to get juice with pulp and juice no pulp to see which is best in sous vide, grilled, and pan seared cooking method
Your diet would kill me, but it always makes my mouth water, and for once I'm deliberately going to try something I see one of my favorite cooks make. That side dish looks incredible.
Hey, one thing to try might be crispy fried bacon blended to powder as the seasoning.
Already did it
Gotta thank this channel for motivating me to have an outrageously great night out at a Brazilian steakhouse. As if all you can eat steak, including picanha, wasn't enough, I paid extra to have a dry aged tomahawk and waygu ribeye added for the table. And yeah, after all that, dinner was expensive, but as a special night out, it was worth it.
Oh, and yeah, I've been doing a lot of sous vide as well, complete with flame thrower for finishing. I doubt I'm doing as well as Guga, but it's still great results.
Did you try the bottom sirloin? Seriously underrated cut of meat.
Guga! I love your channels! I've learned so much! I would love to see a nutrional yeast experiment, dry aged or seasoned
I second that 👍🏼
We’ve seen the peanut butter and the Nutella, I’d be really keen to see what happens if you dry age with biscoff spread!
Thank you for not doing the control steak first! If the control is always first and they know it, it defeats the purpose of having a control in the experiment.
Of course Angel is an expert and can identify it every time!
I made the stuffed shells, and oh man, hats off to Guga!! This is one of the best dishes I have made! I also swapped out the Béchamel sauce with a Mornay sauce using Jarlsberg. I seriously feel this dish would deserve a Michelin Star if a single serving could be plated with presentation.
What about blend the ramen + the seasoning into powder, add little water just to make a paste and dry-age a bone-in ribeye roast with it?
Thanks for putting the control in the middle! You are truly committed to excellence, and the variety is proof!
This guy's content is literally an antidepressant for me. Absolutely love guga
This is probably your best looking side dish ever! It’s killing me. But c’mon Guga, you gotta grate your own mozzarella. Don’t use that plastic cheese in a bag. What would Chef John say? 😂
I was part of the comment section on this one. I'm surprised it wasn't too salty, but a huge thank you for listening to your comment section. It actually means a lot!
Hey Guga; love the content as always. Still hoping for a horseradish dry age experiment. I really think it'll be great.
u have flu .. wish you fast recovery bro .. thx for the pushing your self and making this video u r strong man
How about dry aging steaks in citric acid? Just in case you don’t know what it is, it’s what put on sour candies
I always add in boulin cubes to water for broth 2 chicken 2 beef to 16.5 oz of water surprisingly both flavors works really good together mix and match and experiment might even surprise yourself tastes divine yes I really added steak to chicken ramen noodles I tried it without horseradish but tastes like the spicy undertone was missing so I added in with an egg that I fried in oil and butter with some diced pickles sound strange but awesome
Hi guga! Great video as always.
Can you try to dry age an expensive steak inside a larger piece of cheaper meat? Maybe you can save the expensive piece of meat from needing to trim it down
Watching these guys eat Ramen seasoned steaks while I'm eating a bowl of Ramen.
Hey Guga, been watching for years! I might have missed an episode if you already tried this, but we will sometimes dry mushrooms and grind them into a powder, then use as a steak seasoning along with salt, pepper and garlic powder. I normally use shiitake or another good mushroom because button mushrooms smell like ass.
Hehhehehehe Butt mushrooms
Your comical approach to “removing” the fat in the side dish with the introduction of bacon-and subsequent removal of the liquified bacon fat-cracks me up. You basically added all the fat back with the cheese and sour cream. 😂
I'd love to see you try a celery salt experiment, whether you freeze dried or done in a dehydrator I'm guessing it would elevate it and a side dish bloody Mary style.🤤
Must admit I spend more time watching your gugafoods channel but I am really starting to dig into this channel...thanks for these videos man!!
Im really curious if there are any "experiment steaks" he still makes for fun because he liked them, if there are any
Definitely pineapple
I would think that outside their videos they don't eat that much meat, I dont think eating that much steak is good for you.
@@get_kicked8506 That makes no sense that they wouldn’t eat meat regularly just because they do these experiments.
if you havent before, you should try dr pepper soda syrup, it might be good since dr pepper, i believe, was originally made for seasoning food, and has since been used for a lot of recipes.
Hey Guga , you Need to Try „Tafelspitz mit Meerrettichsoße“ its a german dish. Picanha with horseradish Sauce. Just give it a Try. Greets from germany
Guga, you should try using different types of sugar as a seasoning/dry age experiment!
I’ve always wanted to see a dry age experiment with Coleman’s English mustard powder
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. ;)
Hey Guga, you've shown how great pork belly is many times, but I barely see anyone use the corresponding cut Beef Navel. Can you do an experiment to see if some of your favorite pork belly recipes work with beef?
Papa John's has a seasoning packet that is green and it usually gets delivered with a thin crust pizza. Those season packets have great flavor to them and I am curious how it would taste on a Guga steak. I think you should try it.
Man, gotta try this with Shin Ramyun seasoning, it's the best ramen!
The editing at 8:10 with Angel inside the TV was hilarious! Great job editor hahaha
You should try steak with indomie seasoning
Some of the experiments don't come out that good, but the side dishes are always fantastic. Guga knows what flavor is all about.
Guga you should put STARFRUIT on steak. One steak with starfruit juice (like the onion juice experiment), another dry-aged in starfruit juice (like the pineapple juice experiment) and a final steak with starfruit compound butter.
I've been using ramen packets and bullion powder in my rubs and marinades for years. Lots of msg. The soy sauce flavored ramen packet is my favorite to add to a dry rub.
Suggestion for Guga: To make some tender steaks try using papaya, just like you did with the pineapple. Papaya contains the enzyme papain that works in a similar but different manner than bromaline in pineapple. Be careful though, papain breaks down at 60 to 70 degree Celsius so it might have trouble in the sous vide (but bromaline is even more sensitive to heat). In my own experiment even after 12 hours the steak hadn't disintegrated like your pineapple steak, but it didn't penetrate as deeply so keep that in mind. Papaya has been use since long before Europeans in the Americas so it has a long history of being amazing.
He did in his first tenderizint experiment about 3 years ago, it worked well and was second to the pineapple
I am in papain
That papaya enzyme works great for fajitas
@@robloxwarrior9557 Made sure to check it out, thanks :)
thanks for putting the recipe for the stuffed shell filling in the description.
I know the videos about the steak but those shells like bomb.
Here's the suggestion: Come to Georgia, we have dishes, sauces and seasonings the world has no idea of. Also Adjika beats Gugas rub every time. Intrigued?
totally true...
I love how when Angel finds the control "THAT'S A GUGA STEAK!!"
well i say use milk powder to dry age a brisket, so please do it!
Guga, you should consider picking up a sauce whisk. It allows you to make sauces and gravies so much easier.
Isn't ramen seasoning + salt doublt salt? Because in my experience, those seasoning packets are like 90% salt.
the chicken spice packets are salty but other packets arent nearly as much
Guga that side dish with the pasta shell, bacon, and cheese looks so freak'n good it had my mouth watering. I will most definitely have to make it, so here's my thanks ahead of time for sharing that recipe🙏
SOUS VIDE IN CAVIAR. 8 MONTHS IN A ROW ASKING
Black bean paste. Makes for amazing beef and also an add on in noodles. Maybe even dry aged?!?! Let’s go guga
Would like to point out you might want to try different brands of Ramen seasoning because not all Ramen companies are created equal, Murachan, Nissin, and Top Ramen are the 3 most see in most American stores.
No. There's nothing special about ramen this or ramen that, to ruin another steak with it. Dope smokers love ramen and have no taste buds. THAT IS ALL.
@@hxhdfjifzirstc894 You've never tried good, *quality* ramen.
Lets goooo I commented this suggestion on a few videos awhile back. Love to see it actually be a thing haha. Thanks Guga!
hi guga, can you dry age a steak in shrimp paste? I'm going to keep commenting this on every video until you do. now I know this comment doesn't have a lot of likes right now, but watch this!
It’s not dry ageing unless it’s being dried as it ages… that would just be shrimp paste ageing
@@ChrisCatto with that logic every other dry age video wouldn’t be dry aging
What’s your point here
Do you understand what dry ageing is and what it does to the meat?
Almost every other “dry age” video Guga does, isn’t dry ageing. It’s closer to wet ageing than anything else
Example… If I age a steak in peanut butter, which is mostly fat, it’s not allowing the steak to dry AT ALL. It seals in the moisture, which is exactly the opposite of dry ageing.
My point being, don’t mislead people calling it dry ageing, call it for what it is… “peanut butter ageing”
Lol @the editing & Guga low key blocking Angel’s hug🤣
@guga for the stuffed shells put the filling into a gallon Ziploc and cut the corner off. Use it as a piping bag to fill the shells. So much less time and frustration.
I used Ramen Shrimp seasoning to make Ice Cream. Just cut sugar by half. Use standard Custard recipe reduce sugar and then put in shrimp powder.
Almost thought angel was going to pull a “Deeeeeeeeeeeelicious brotha”
When making beef stew, add beef ramen flavor packs it turns out amazing. I always add them on top of my other seasonings
What i love about Guga's cooking is almost every side dish begins with cooking some bacon.
Love hearing the classic “but watch this!” searing song
“I’m gonna have to agree with angel” don’t you always agree with him lol 😂
Hi Guga,
I love your videos - from both channels! I had an idea for a future video that stems from a new issue in my family. My spouse has recently been diagnosed with a degenerative disease and can only take very light quantities of Sodium each day (less than 1500 MG). Since steaks need lots of salt to bring out the best flavors, I wonder if you knew ways to cook flavorful steaks with minimal use of salt ? Anyways, I look forward to other viewers' crazy new ideas! :)
Please try this again but using high quality ramen i.e Korean, Japanese, Chinese ramens. Maybe that'll work better since they're more packed with flavor.
Guga, Try using Korean ramen seasoning next! There should be more depth of flavor and variety. Try something like Shin Ramen, kimchi ramen, seafood ramen (called Neoguri), or cheese ramen. I think the majority of Korean ramen seasonings would work way better with steak than top ramen, from my experience.
PS: if you take one packet from each of Chapagetti (black bean ramen), and Neoguri, you get Chapaguri (commonly mixed together in Korea), and if steak is added to the dish it’s the same dish from the movie Parasite. Those 2 seasonings combined would make an amazing sous vide steak.
I swear I always feel some psychological warfare between those two guys and guga is always just in the middle😂
Parm and breadcrumb crusted steak. Cook to 100 in butter, dip in egg then double fry and batter.
Been waiting for this one for over 2 years thank you!
Whoa, I'm actually planning on making steak and ramen (yes, together) one of my weeknight specialties so good call!
“This is really good I had more then a little taste you know”😂😂😂😂😂😂😂😂😂
This is such a crazy idea and I’m happy it even remotely worked out. We’ll let’s see that you do with some duck.
I have been cooking my whole life but you're truly amazing my dude!
Love your experiments, Guga. My suggestions are to try buttermilk on a steak and second, try the Otto Wilde grill. Let's go!
What you need to try is using crushed ramen noodles as a breading with the ramen powder as seasoning for it. I've done it with pork chops and they were incredible.
You should do an experiment with a control, one dry aged with fresh avocado, and one dry aged with guacamole. Or. Maybe one marinated red salsa, and one in green salsa. These would be a great experiment.
Hi Guga. You got me to the sous vide comunity. At the beginning you used to test some recipies sous vide style. It would be nice to have your view on tipical french, german, amican,… dishes. Thanks
2:08 _"... If you don't like bacon,..."_
I could think of many other ways to complete that sentence... ;-)
Can we please get a side dish compilation video?!!
Or even a recipe book?
I've made something similar to that side dish... and trust me, substitute 1/4-1/2 of the ricotta with cream cheese, maybe add some butter. It's sooooo good in stuffed shells or even spreading on some garlic bread.
Korean noodles have amazing seasoning that is very spicy and might actually enhance a steak!
Please Guga: half dry/wet aging:
15 days dry aging - 15 days aged in ghee / in *cocoa butter* / in ghee and/or cocoa butter with dried herbs (thyme/rosemary, chili flakes, maybe kombu powder).
Another experiment: warm aging - 1h at 39ºC plus 1.5h at 49ºC plus normal sous vide cooking at 55-57ºC.
You know guga where there is ramen seasoning, there’s also butter and cheese popcorn seasoning, so I’d love to see it
I'm watching you guys for a while now. And I'm falling in love with this experiments! So I'm curious. I'm from Germany and we got something here that's called "beef jerky". It's like 100% lean beef but dryed. The brand that we got here is "Jack Link's". There are even different flavours like, sweet & hot or teriyaki. What about that one to give it a try? I would really appreciate that. I love your videos even if I can't cook ❤️
Cool make it homemade 🇺🇸
Guga, you're still doing your final slices of the steak mostly with the grain (See 5:43 ). Could you do an experiment where you take cuts like NY Strip and Ribeye, and do your slices on a bias so the final slice is across the grain? You tested whether wagyu picanha could benefit from making the final slice across the grain, and you found that even for something like wagyu picanha, it made a difference. If that's the case, then I'm sure other cuts would benefit from it. I'd love to see you compare NY strip and ribeye sliced across the grain with various other cuts, including picanha.
Next time you make a béchamel on the side dish you could use the bacon fat you previously conserved for added depth as opposed to butter
As sous vide concentrates the flavor, I'm still waiting to see the results of a sous vide portabella mushroom.
Another fun dish with the jumbo shells: taco stuffed. Fill them with ground beef, diced onion and bell pepper cooked in taco seasoning, pour a can of enchilada sauce over the top, cover in cheese, and bake.
bechamel is a egyption recipe which we mix this sauce with pasts and ground meat , just like guga its so phenomenal
Guga, you need to release a book about all your side dishes
Guga you should try the ramen packs from Nongshim and Samyang, you never wanna eat anything else after tasting the Shin Ramyun
"Guga gets a hug"
BWWAAAAAAAAAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHA!!!!!!!!🤣🤣🤣
I put garlic and onion Ramen flavourings on the steaks and then into the airfryer and it came out really nice.
Voce e o cara mano. I just bought my first house and I cant wait to start cooking sous vide. I've been visually training for years.
The stuffed noodles is giving me ideas like when I make favorite lasagna recipe to stuffed the shells with cheese mixture and pour the meat sauce over top with cheese as soon am out of rehad for ankle surgery am very tempted to try that
My Italian grandmother used to put MBT chicken broth on a steak before putting it under the broiler. And it was delicious!